) 
mted, volatilized, and made capable of Solution mWafer, as 
happens in all Baths : All which he illuftrates by a Parallel be- 
twixt M/^^r^/and Vegetable Fermentations ; efteeming, that Ve- 
getation is nothing but a natural flow-paced Fermentation from 
each Plants peculiar principles of Acid aijd Sulphur, 
In this pare he examines and difallows both Tacbehim his Hy-. 
pothefis of Acidsmd Akdys , and the Caufe affigned by divers 
Authors of the Hi?4^ in Natural Baths, viz.. Subterraneal fires ^ 
and withal removes the grand Objedion alledged againft 
fhurs being tJie caufe of Heat in Baths^ viz. that if Sulfhur can 
give aftual heat, it niuft burn; affercing, that Sulphur may be 
one of the efficients of Heat in Baths, andyec its fiagration not 
requifiteat a!U 
Difcourfingof the -^^/i/^;?^, as the other caufe of all Mineral 
Fermentations, he declares, that he means here by ^ti^^;^ either 
fuchasis inbred in the fame Mineral concretion, whilftin fucco- 
filntOi in the beginning of its generation ; or an extrinfick fuper* 
vening one, which is powerful in the reduftion of Minerals al« 
ready folid and compleated. This done, he proceeds to prove, 
that thereare Acid juyces in the bowels of the Earth , and that 
thefe are either embryonative to the fame Mineral w-here the Sul- 
phur is, or elfe peculiar to fome other body by which the tran- 
fient Waters become acuated. 
Explaining, How the waters In Hot- baths become hot, he en- 
deavours to {hevv,^>y?, that fome forts of -^r^^j have fo powerful 
an operation upon Sulphurs^ as that being put into motion they 
are fufficienc caufes of fermentation in Mineral Juyces ; and 
^ext^ that heat is the necefiary and immediate refult of fuch 
fermentation: Where he takes notice, that the fermentation, 
made betwixt 5))/>/> of iV/'/r^and Butter of Antimony^ is noc 
from xhe Salts in the fublimate mixing with the Acid in the dif- 
folvent, becaufe, faith he^ the fame, poured upon the fame Sa!ts 
Vvhile incorporated with Mercury in the form of Sublimate, 
caufeth no fuch fermentation; yea, he affirms to have fetn Sub- 
limate, wherein the aforefaid Salts that are in Butter of Anrinio- 
ny are lodged, dilToIve in an acid, without the leaft fenfible ebul- 
lition, near as foon as Ice in warm water. To this he adcis, that 
'tis w^f<?r that fets the principles of acidum and ftt/phur 
into a greater inward commotionjand makes the fermentation the 
H h h 2 ftronger, 
