would be either too fw€€tyor too flat,-or too four, where- 
of, 1 fliall give but aiae Inftance, Let us mix, or melt 
together Butter, zn^ Vinegar s and it will proveavery 
gratefull fauce. As to c^^^^^jr (which is a *S<*/^,) 1 have 
formerly faid of it^, the Sw^atn-efs herein confifts, that 
theAiigles, or fliarp points-; of.which, the Powder. y^^j^iir 
is made, ai4 eafily fcparated from one another, and dif- 
folved, when they are put in water, chiefly if it be hot; 
which happens to Su^ar in the Mouth for then it is not 
only Melted, and mixed ,with the Spittle, . but becomes 
fpft, and plyable^ ^mbracfiig any other body it finds on 
the Tongue, and communicating to it, 'itspleafantnefs.. 
From thele Pofitions, we may well comprehend, the fe-» 
verall Tafts that Wines are lyable to, tho' they grow 
in the fame Vineyard ; ior not only, will the Kunches 
that growy ontheSouthfide of theHill, be Sweeter , be* 
caufe the heat of theSun, draws from them tlae fuperflu- 
ous moifture; but the lharp, or Salt parts in the Wine* 
by taking away the more waterifti fubftance, become 
more rigid, and ftiff. Alio, we may imagine the realon, 
why Wine having flood fome time in the open Air,loofes 
its Savour: namely, that many fmall Salt particles 
are joined together,to make a few great ones ; whereby, || 
as the numberof the Salts are leffened, theSenfe is not 
io agreably excited, as if it were toucht in more places, 
tho' the bodys that do it, are never io lmail/- il . 
- I Obferved tomQ Sherry Sac\ f which prHved to be as 
good this year, as ever was known,) and therein, di (co- 
vered the^z^r^j of iS^/^jr, fiich as I have above mention- 
ed in French Wine, Nu^nb^^^^^^^^^^^ Fi^^ ui* As alfo lQine 
Iongifh(j^2^r^/, asG. ButaWthefe wferebot few, injcam- , 
^2^x^\{QXi oi figmBs oiV^ artdi^nench-Wine. Fer- j 
haps, if the Sherry bad been' tiiiane^r^r the Salts would 
have appeared -moreifor there were many fmall particles, 
which 1 could not dilcfibe, becaufe they were abfcured | 
by a tlnck matte r, wKerei tbey lay i,* but when liif^trfome 
