C M6 ) 
them into motion, and fo with the Fermentation of Us 
own, and thofe Alimentary Parts, which it firft com- 
municates a motion to, improved by the Heat of the 
Stomack, the Saliva muft neceflarily aG upon the grot 
fer Parts. For the inteftine Motion, which is excited in 
the Mais, dees not give the Particles, which are fer- 
mented, the fame Tendency, but what is fo various and 
confus'd, that they muft inevitably ftrike not only one 
againft another, but againft thofe, which are more grofs, 
fo as to attenuate them, fometimes by a CoUifion, which 
ftrikes off fmaller Particles from the larger Parts ; fomcr 
times by a Compreflion, when the Particles, which are 
in motion happen to ftrike diredly againft any grofler 
Part, on every fide of it ; fometimes by a kind or Ex- 
plofion. For without doubt the Saliva^ which is fluid, 
infinuates it felf into the Interftices of the more crafs 
Parts of the Aliment, and whatever is agitated and ex- 
panded in thofe Interftices, requiring a larger fpace for 
the Freedom of its Motion, and offering a Violence 
to every thing, that oppoles its Tendency, will, like 
Gun- powder included in a Shell, force its way out, 
and tear to pieces that Matter, which does endeavour to 
confine it. 
Thus the grofler Parts are broken and divided, until 
they are at laft Co far attenuated as to mix more equally 
with the Fluid, and with them to make one Pulp or 
chylous Mafs. And altho' I do not apprehend how the 
Stomack Ihould by its reciprocal Motions in Infpiration, 
and Expiration, be able to break and attenuate any Mat* 
ter, that will not be (often d and diflblved by agitation in 
a Liquid, yet it is certain thatthefe Motions^ caufed by 
the Diaphragme and Abdominal Mufcles in Refpiration, 
do make thofe Parts, which are broken offi as they are 
dijfTolv'd, mix intimately with the more liquid, as the . 
Meat which I digefted with Oil of Turpentine, and'i 
