Mifcellanea Cur to fa. 157 



fent, either about the Nature of this Ferment, 

 or the manner how it is fupply'd. For firflr* 

 fome think it to be the Remains of the Food 

 that was laft digefted ; which having Jain fome 

 time in the Stomach, after the reft is carried 

 down into the Inteftines, contracts an Acid, or 

 fome other Quality, and is fo alter'd, as to par- 

 take of the Nature of a Leaven. And this Lea- 

 ven being a part of the Food, which has been 

 already digefted, is fo fofc and liquid as to be 

 capable of mixing with the Aliment; which is 

 next taken into the Stomach ; and being agi- 

 tated with it by the repeated Preffures of the 

 Diaphragm, Liver, and Abdominal Mufcles up- 

 on the Stomach in Re/piration, does diffufe it 

 (elf through the whole Mafs ; and bdng mixed 

 with it, like Leaven, or Yefl: added to new 

 Wort, mc% puts it into a State of Fermenta- 

 tion $ and by this Fermentation-, or the Ex- 

 panfion of the Ferment, and the more tenuious 

 Parts, which are firfr. put into motion by it, 

 thofe which are more folid, and with which 

 they are intermixed, are rent, and divided, and 

 fo attenuated, as to become a /oft and pulpous 

 matter. And altW the greateft part of the 

 Food, that is thus broken and concocted, is by 

 the Contraction of the Fibres of the Stomach 

 prefs'd into the Duodenum ; yet they do not 

 contract themfelves fo as to force out all the A- 

 liment, but leave between the Byg* or Folds, on 

 the infide of the Stomach, a fufficient Quantity to 

 be a Leaven to the next Meal ; and lb from time 

 to time. 



Some have a Notion, That this Ferment, or 

 Principle of Fermentation, is in the Aliment fe 

 felf j which being a Congeries of Matter, con- 

 fiftiog of various Parts of a different Nature, 



is 



