t 
havbg omitted 6^/f?^;72, which is and con- 
ftaiit in all Vegetables, then Jcidum. For pepper, Gin- 
ger, Camphire, Nntmeg, &^c. have no Acidum. Thus 
We fee oyl . in abundance in ty^j72/;z^^,^^ LinijCiiri, ^c. and 
Flax affords this oyl before and after many Variations, 
ipco cloath, Paper, &G/ v*^hich upon burning gives vola- 
tile faks andoyls, but no Acids, . 
Mr. will not allow his inftances in Pepper, &c. 
to be jultj buron the contrary, that they contain Sal 
Volatile ^ fixum , ot an Alcaii fait ; In like manner 
does flax, and Paper,- .confift of much the fame princi- 
ples. ... 
Dr. goes to the .fecond fuppofition , of the Au- 
thor of the Letter ,that ail Fermentations produce ^^r/W/, 
which arc feparable by diftillation. This he refutes, as 
contrary to experience, fince mead, and Canary Wines, 
and even their Berlin Beer it felf, will ferment very high, 
without any Acidity, but rather continue very pleafant, 
and fweet. He owns that there are \Vin.es,bDth French, 
& Rhcnifli, that after fcrmentation,do taft a little fowrifli 
or fiiarp, but that he fays, follows fermentation ex acci* 
dtntiratione materice, for thcfe Wines contain before fer- 
mentation. Partes falinas in that quantity, that they 
exceed the Oleofas, and fo by fermentatioii, are brought 
into afiuor, or ftate of Acidity. In Spanifh or fweet Wines, 
if yon faffer their falts, by a coniiderable addition of wa^ 
ter, orotherwife, to break the Vinculum union^, fo that 
they are brought to be fower, this not properly a Fi- 
num Ferment atum^hnt corruptum Howev^r, tho this were 
true in Wine, itwill not make it ^good in fpirit of Wine* 
Mr. Kunkel replyes here, that hebas nocfairFy profe- 
cuted the- work of Fermentation, which if he had done, 
out of all Vegetables, an Acid might be made. 
In reference to. other Wines, he confelTes, they have a 
fower Ingredient in them, which he caiLcafier prDduce, 
then^ true 'oyl;^y ^ ^u^vc/ ; ' ; ^nij v 
. '^^:- ' ^ " ■ vl He 
