C>3^ ) 
mtro aiteous Spirit, that is, (|uick, and very penetra- 
ting, and included in its proper Vehicle ; which, being 
in its own Nature apt to penetrate the Mafs of the All- 
ment, does diffufe it ftlf through the Whole, and break- 
ing the Vinculum of the more (olid Parts, does diffolve 
their Compages. By others, it is thought to be fome 
Saline Juice in the Stomack, by which the Parts of. the 
Aliment are divided and diflolved, and thofe which are 
fit for Nourifhment, are volatiliz'd. 
Laftly, There are fome others who rejed the Opini- 
ons I have already mention'd, and fuppofe the Digeftion 
of the Food to be performed by the Uenefic of a Fer- 
ment, which, when it is mix d with the Aliment, ex- 
cites in the Mais an inceftine Motion, and the different 
and contrary Motions or Tendency of the Parts making 
fome kind of Collifion, gradually brea^'dff Particles 
from the Grofler, and more folid Parts, nlT they are fo 
attenuated as to be apt to mix more equally with the 
Fluid, and w|th them to make one foft or chylous Sub- 
fiance. But yet there is not amongft them an univerfal 
Gonfent, either about the Nature of this Ferment, or 
the manner how it is fupplyU For firft, fome think it 
to be the Remains of the Food that was laSft'digefted 3 
which, having lain fome time in the Stomaclr, after the 
reft is carried down into the Inteftines, contradJs an 
Acid, or fome other Quality, and is lb alter d as to par* 
take of the Nature of a Leaven* And this Leaven be- 
ing a Part of the Food, which has been already digefted, 
is fo foft and liquid as to be capable of mixing with the 
Aliment, which is next taken into the Stomack, and 
being agitated with it by the repeated Preffures of the 
Diaphragme, Liver, and Abdominal Mufcles upon the 
Stomack in Refpiration, does difFufc it felf through the 
whole Mafs, and being mixed with it, like Leaven, or 
Yeft added to new Wort, puts ic into a State of 
Fermentation, 
