( 8 7 ) 
Experiments upon it with Acids and Alca- 
lies, fhew, that it makes no Fermentation 
or Effervefcence with either, except one be 
put in firft, and the other after ; then a much 
greater Ebulition follows, than if they had 
been mix’d alone without it. He has pro- 
ved that Milk-water obtained by Diftilla- 
tion, has no Sign of an ardent Spirit, but is 
infipid and pleafant ; nor will it ferment in 
the leaft with Acids or Alcalies; nor is 
there any perceptible faline Matter in it ; it 
leaves in the Still a thick, yellowifh, fatty 
Mafs, of a fweet and agreeable Tafte. All 
Acids, from that of the gentle Vegetable to 
the chemical Spirits, curdle Milk, but heigh- 
tens its Whitenefs both in Curd and Whey. 
On the contrary, fix’d alcaline Salts, or 
their deliquated Oils, curdle it; but the 
Curds are raggy, foft, fpongy, yellowifh; 
or if they are drop’d into Milk whilft boil- 
ing, they firft turn it yellow ; or if much 
of them are put in, and the Milk long boil- 
ed, it turns reddifh, thick, and ftift. 
Which Obfervations afford thefe follow- 
ing Inferences ; i. The white Colour, fweet 
Tafte, Confiftence, and Oilinefs of Milk, 
prove it to be Chyle of Animals, produ- 
G 4 ced 
