and m^y be called a Vinous Tartar, and the Crude Tartar 
an Aferb Tartar, but if the Tartar li. J a pungent fmellj 
thenAis a Volatile Tartar, or Acid Acrj : Tartar. 
r will next defcribe the priacipies obiervabie in Sweet 
Taftes, and their feveral Clalfes, but muftfirftobferve that 
Sweet Taftes fhew their Oyl by their fliiTiy Imoothnefs^and 
their Tartar is evident in their e:^trafts, as in the Juice of 
Liquoriih. 
1. The Grafs fweetens gramen caninum have much ef- 
fentiai Salt and moderate Oyl^ Juncm eqaifetum^ arundo^ 
tjpha^ nymph^a^ are all of the Rufh kind, fweet and roughj^ 
and fome ot them have more Oyl, others more Acid, and 
that the moft crude have more Oyl than Taf tar. 
2. The Corn Sweets, as Barley, Rye, Wheat, Oats, 
Rice, Millet, have much Oyl and effential Salt, and a lit- 
tie Volatile : So Bread yields Oyl and Effential and Vola- 
tile Salt. 
Note, that Fermentation or the Fire produces the Vola- 
tile Salt, by exalting the Tartar into a Volatile Salt 5 and 
the flimy mealinefs in Corn fupplies the Oyl. Tragopngoft 
and Scor%omra are referable to the Grafs, and contain 
much Oyl, and effential Salt. 
3. The Subacrid Sweets^as Rampiam^ campdmla^ trachelt'- 
um^ contaip much Oyl and effential, Saltg but 'the Acrimony 
in thefe Plants, fliews a Volatile Salt' not defcribed by the 
Chymift.' ' ' ' ■ ■ 'i ^ ' ■ ^ 
4. The Ferns contain Oyl and Effential Salt, as Polypo* 
dy 5 but the Acrid principle is not obferved by the Chy- 
mift, nor the fragrancy in Harts Tongue. OfmHnda knd the 
Cdpiikrks have more Oyl than Salt, becaufe more alucilagi- 
nous and crude. 
5. All the Legurninous flimy Sweets have more Oyl than 
Tartar, bot all much ot both, as Broom^ Ononis^ Aq;:/le- 
gia^ fiwhtna^ Aip^traguS^'rHfafSy thuliflr^m^ polygojiatiim >^e- 
n'a^ galega^ lathjrus., luteoldy pefkjym ij//^^* 
um^ much Oyl and Volatile or Effential SalCo 
Pv r r r r r Beans 
