( ) 
an oleaginous Liquor, fomething like Oil of Turpen- 
tine. For amongft the many Experiments I have made, 
there was no one that gave me fo much Satisfadion as 
that which I made with Oil of Turpentine and Oil of 
Vitriol, tho' I try'd feveral other things, that will pro* 
- duce a Fermentation upon their Mixture. And it was 
for this Reafon that I made the Experiment with Oil of 
Turpentine, and the other Oil. 
I took a piece of raw Flefti, and having cut it into* 
pieces, but much larger than what our more folid Food 
is reduc'd to by due Maftication, I mix'd fome Crums 
of Bread with it, then I poured in the Oil of Turpen- 
tine to them, and upon that the Oil of Vitriol, and ha- 
ving fliak'd them together, I digefted them about four 
Hours in Balfieo Mar/i^, and then lhaking them again in 
the Glafs, I found the Meat difTolv'd, and they all be- 
came a thickiih Pulp. I could not but take' notice, that 
Oil of Camphire (tho' it does not otherwife (eem much 
different in its Nature from Oil of Turpentine^ and Oil 
of Vitriol, which upon Mixture will produce an effervef- 
cence as well as the Oil of Turpentine and Oil of Vitriol, 
yet did not touch the Meat, upon which I poured them, 
ib as in the leaft to diffolve them. I cannot deny but 
that an Acid, and a Solution of Salt of Tartar, did dit 
folve fome part of the Flefti- meat, which I mix'd them 
with, but yet neither fo foon nor fo perfectly as the two 
forementioned Oils. And I do the rather think one of 
thofe Juices,^ which conftitute the Saliva, to be of the 
Nature of Oil of Turpentine, than of a fix'd Salt, be- 
caufe it will corred and temper even Oil of Vitriol, 
fo as to render it more tolerable to the Fibres of the 
Stomack. Not that I fuppofe the acid part of the Sali^ 
va to come near to the Acidity of Oil of Vitriol. For 
ibo', when they are mix'd, they will make a Liquor 
that may not be injurious to the Stomach, yet the acid 
Juice, 
