( 9 ° ) 
fion of Cream-milk, though entangled in 
abundance of earthy and farinaceous Mat- 
ter, as well as the floating of Oil on the 
Surface of Juleps made with Oil and Wa- 
ter, and the Clearnefs and Inflammability 
of melted Butter, and the foftening, relax- 
ing Nature of Butter, its Aptnefs to turn 
rancid by long keeping, do all prove the 
Oil in Milk ; and the Fat of animal Bodies 
are exactly of the fame Nature, and that 
both come from the Vegetables fed on, and 
therefore more mediately a vegetable Oil. 
8. Hence we fee why healthy People, in- 
dolent both in Body and Mind, feeding on 
Milk, or on the unfermented Produdt of 
Grain and Water, may become very, yea 
unweildy fat, fince fo much Oil is obtained 
from Vegetables fo eafily; thefe are far lefs 
oily than Grain or Seeds. 9. This explains 
the Origin of Oil and Milk, as did Emul- 
fions prepared from Oil and Water; or from 
oily Seeds, affording a Liquor like Chyle 
or Milk, fhew us how the Body ads in 
producing thefe two in itfelf. 10. This ac- 
quaints us with the Nature of thofe Princi- 
ples which conftitute Chyle and Milk, viz. 
the Spittle of the arterial and glandular Dif- 
charges 
