^73) 
-vaft fubtle fluid Exj^anfe, are immediately devefted of £hei^ difcri- 
nnnating properrtesjand become the Inftrumencs of fundry remark- 
ableeffeds and opsracions,'notorily in Natural, buc aifo Artificial, 
produiftions : V/hich Salt nuy be obtain'd by fundry methods, and 
put of feveral fubftariGes in its pure fimplicity ; but being once 
.diffo* ed in Rain, and DewSjand thereby infinuated into the Earthy 
or otherwife caught and conveyed into Vegetibles , rhey are foon 
-fpeciaced, aQd by union with the other Principles or Corpufclesof 
a different nature, do degenerate, or are exalted (which you pleafe, j 
and of Simple (at leafl: comparatively; become Coaipoundfubftan- 
-ces ; yet eafily again reducible, by Natureor Arc,unto their primi- 
tive Simplicity. 
Thefe are not Dreams of a delirous Chymift, but Po(itions,which 
I< could confirm by an entire Series of Experiments ; pofTjbly here- 
after CO be communicated, if upon a ftrid examej^ \ find them wor- 
thy publifiiing in this Inquifitive and Judicious Age. 
It remains, that I fliould deteft the fame Identity or Uniformity 
of nature and properties to refide in all, highly xtdLX^^d^Vimns Spi- 
r/Vi, which we have difcover'd in Salts bothfixtand volatil. 
That Vimus fpirits are only (or at leaft chiefly) the more fubtle 
fine Oyles of Vegetables, by fermentation broken into lefTer pani- 
cles, and ler> branched than thofe which conftitute the Oyles them- 
felves, will appear highly probable to him, that fhall duly confider 
the Manner of their produftion^and feems demonftrabe by divers 
obvious Experiments. For, the fame quantity of Vegetables,which 
being diftilled with water, no fermentation preceding, yields Oyl 
plentifully, and little, if any. Vinous fpirit 5 being diftilled afcer a 
convenient time of Digeftion,and the addition of f jme proper Fer- 
ment, they afford ftore of Vinous fpirits, and if fully fermented, 
there is little appearance of Oyl Alfo the fame Herb, fermented 
after its Oyl is extricated by the ufual method , yields a farr leU 
proportion of Vinous fpirits, than when fermented, before it was 
deprived of its Oyl. That portion of the Oyl, which is by the 
fermentation divided into leffer particles, although, notwithfland- 
ing this comminution, they are (according to the Cmejt^in Hy po- 
thefisj branched enough to continue inflammable,yet being mi uitr^ 
do not afFedt he Palat after fuchdilFerent manners,. <Rr n>ake upon 
it fuch a variety of imprefTions, as thofe that are cccafioned by im- 
pulfes from the more grofs Oleaginous particles. - 
Now, if the fmaller and more fubtile matter, which \ve fijail 
henceforth call Vimm Sprhs^ beingpr^fs'dby heat, carry up anc| 
CO iTvey-- 
