Fermentation, and by this Fermentation, or the Expan* 
fion of the Ferment, and the more tenuious Parrs, 
which are firft put into Motion by it, thofe which are 
more folid, and with whigh they are intermix'd, are 
rent, and divided, and fo attenuated, as to become a 
tbk and pulpous Matter. And ah ho' the greateft part 
of the Food, that is thus broken and conco(3;ed, is by 
the Contradion of the Fibres of the Stomack prefs'd in- 
I to the Duodenum, yet they do not contraft them(elves 
fo as to force out all the Aiiment, but leave between the 
Rug£ or Folds, on the infide of the Stomack, a fufBcient 
Quantity to be a Leaven to the next Meal ; and fo from 
time to time. 
Some have a Notion, That this Ferment, or Princi- 
ple of Fermentation, is in the Aliment it felf ; which 
being a Congeries of Matter, coofifting of various 
Parts of a difKirent Nature, is no fooner enclofed in 
the Stomack, and digefted in the Heat of that, and I 
the adjacent Parts, but the more fpirituous and fubtil Par- 
ticles are put into motion both from that Warmth, and 
the Difference of their Natures, and enter upon a Fer- 
mentation. And fo by their inreftine Commotion, and 
the Violence they ofler to thofe Parts which oppofe the 
Tendency of any of them, they break and diffolve what 
is more folid. 
Again : Some fuppofe, that this Ferment is fupply'd 
from the Glands of the Stomack. 
And Lailly, Others, and perhaps with much better 
Reafon, contend for the Saliva, and make that to be 
:he Ferment, which ferves principally for the Digeftioo 
)f the Food which in Maftication being mix'd with 
mr Aliment, is with that carried down into the Sto- 
nack, where the Parts of it being put into Motion by 
kindly and agreeable Heat, they do ferment with, and 
xagitate firft thofe Parts of the Food ^ which are mofl 
apt 
