1 66 Mifcellanea Curtofa. 



are infipid, bitter and fweet, mucilaginous, oily, 

 &c. But if we fuppofe, that the Fermentation, 

 which ferves for the Digeftion of the Food, 

 ari&s from a peculiar difference in the Nature 

 of two Juices, which conftitute the Saliva y it 

 will be eafie to give a rational Account of our 

 Onco£Hon of innumerable things of a different 

 Nature. And this feems to be as effectual, 

 and a more certain way to attenuate and difc 

 folve the goffer Parts of our Food, than if the 

 Fermentation were made only between the Sali- 

 va and the Aliment : Befides, the Saliva (eems 

 to difcover a Fermentation upon the mixture 

 of its conftitucht Juices, even at thofe times 

 when we do not a&ualty eat ; for it is al- 

 ways attended with Bubbles, and a Froth , 

 when it has not been at all agitated in the 

 Mouth, and many of thofe Bubbles will remain 

 for fome confiderable time after we have fpit it 

 put. 



Nature therefore having appointed the Sa- 

 liva for the digeftion of the Food, has taker! 

 care that it fliall be thrown in upon the Ali- 

 ment on every fide. Thus the GlanduU Nuc- 

 kiand, and the Parotides, fupply their Juices 

 to that part of the Food, which lies on the 

 outfide of the Gums, between the Cheeks and 

 the Teeth, and the GlanduU Maxillares inter* 

 and SublingualeS) do beftow their Liquor 

 upon the Meat, which is within the Teeth 

 and Gums. Neither has flie had a Regard 

 only to that Supply, which is due to all the 

 parts of our Food, but likewife to the mix- 

 ture of the two different Juices of the Saliva, 

 which is neceffary to its Fermentation. And 

 therefore, as I have already obferv'd, the O- 



