he anfwers thus, that any Acidum may be concentra- 
ted in a body, and is there ftronger, or have its parts 
extended and difFufed, andfo weaker, fo that magis & 
minus do much vary the cafe. To the laft, which fays 
all Jcida are Volatilia, becaufe of an odor or fent that 
rifes from them : he denys that all do give an odor, and 
inftances in Oleum Vitrioli,th9.t gives none 5 and by' con- 
fequence no Jcida pura afford it, but fuch as are mixt 
with ^nVrinofe [alt. He pretends to know a method how 
to reduce fpirit of Wine,to water,by feparacing its fair, 
with the help of fait of Tartar. Asalfo to part the fak 
from oyl of Vitriol, and bring it to water ; but none of 
thefe falts are reducible to oyl, tho they may be made 
to heat and burn. In the end hefeems to diilike his de- 
finition of an Jcidum i becaufe he fays he does notdi- 
flinguilh betwixt ^^/^^^ /^^r^ ^ mixta, inch as/u ecus Ber- 
berum ^ Oleum Vitrioli, 
Dr. Voight goes on to prove from his definition of falt^ 
that Ipirit of Wine is no Acidum, namely becaufe it has 
I -noVtmattenuandi^refohendiih^ means properly and 
! an its own nature, which confifts in its inflammabihcy, fo 
i ^lli^tSpiritmFini, when it aits the ^zrt oizMenJtruum 
\ ito diffolve bodies, does it upon the account of fome Salter 
Volatilia, that are mixt with it: for the more yon im- 
^pregnate it with fait, the ftronger Menjtruum you fhali 
have. Item if you feparate the inherent fait in oyl of 
Turpentine, you will deftroy its power of working upon. 
IR^fins , fo as to diffolve them. Hence he infers, 2Vi?/^ 
dantur Menjlrua Sulphur ea leofa, 
*| 2. He fays Spintus Viniis fo far from agreeing with his 
definition of ^aVx, inh^n'mg Vim coagulandi, that it ra* 
ther hinders it- e. g. Jcids coagulate Milk ; fpirit of Wine 
keeps it in a body together, and hinders thatCoagula-- 
tion. 
3. Spirit of Wine correds Acida, by dulcifying fpirit 
©f fait and Nitre, when mixed with themi which are 
g^e^t Corroders of thejufelves,. 4. Spirit 
