(St J 
There was alfo here and there a Globule that would not 
diffolve;iior with a very little Salt would any. 
What may be the Caufe oithek Effe^s^ Icannot fays' 
but as to the Effe^s themfelves, 1 imagine that the 5^/ 
Oleofum being taken inwardly^ and conveyed into the 
LaHe£» and Veins, may have the force to hinder the 
Goxnpounding the blood Globules > by which means the 
blood may become more thin/ znd^ei fovm hs circulation 
more eafily. An effed not altogether unlike this, we 
have from the Brimftone-Match , with which the Wine- 
Coopers fmoak their Cashes, thereby to hinder the wine 
from thickning and working. But Brimjlone hath not 
the force of making JF^W^ that is already thick , grow 
thin. 
I lately read a Phyjitian of our Country , who affirms 
there is a fermentation and rifing in the Bloody caufed by 
the Intercourfe it has with ikt Air in Lungs ^ as we 
fee a Rifing in Bough caufed by Tejl. 
That there is a great deal of-^//rfwallowed down into 
the Stomac\^Mni\i our meat^ ('and feme made out of the 
meat it felf^ which afterwards enters the l/W, I do not 
denj^ nor that there may be Jir contained in the bloody 
in the fame manner as there is in warm Water ^ or Wint 
that does not work. But I can't conceive there Chould 
be fuch large bubbles in the bUod, as are caufed in Dough 
by Tefi^ for thefe Bubbles moving in a liquid body* when- 
ever their Superficies came to touch, would unite to- 
gether; whence it would follow^ that a great part of the 
Blood'Vejfels, would be full of nothing but ^^r* Again 
if there were Air bubbles in the bloody tho' a iGoo times 
iefs than a Sand, 1 fliould have difcovered them, in my 
many Obfervations made about the blood for 1 1 . or 12. yearg 
kftpaft. 
2 
