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with a ftrong Tin&ure of vegetable Particles (for 
Fermentation is confined to the Vegetable Kingdom 
folelyj as from a vapid Muft or Wort quenching Fire, 
to make it become more or lefs inflammable and nou- 
rifhing of Fire, as it is impregnated with more or 
fewer of the vegetable Particles, and in the Alembic 
to afford that volatile fubtil inflammable Liquor com- 
monly called vinous Spirits. The Heat produced by 
Fermentation never exceeds that of the human Body. 
Effervefcence arifes from an inteftine Motion, to be 
excited in various Sorts of Fluids, either by the Mix- 
ture of Fluids with Fluids of different Natures toge- 
ther, or by dropping in Salts or Powders of different 
Natures into different Fluids: The two mod com- 
mon Oppofites, Acids and Alcali’s , on being mixt, 
caufe a great Ebullition or Frothing, but no great 
Heat; but the Solutions of fome Metals in Aqua 
fortis caufe intenfeHeat, and emit Flame : The mix- 
ing aromatic Oils with acid mineral Spirits actually 
kindle, and burn with violent Explofions; and fome 
vegetable Subftances, putrefying with Moiflure, will 
fometimes heat fo, as to kindle what lies dry above 
that Part of the Heap where the Putrefaffion hap- 
pens. Thus Dung- Heaps will heat, and Haycocks 
often kindle into a&ual Fire. 
In thefe Cafes of Effervefcence, as there is no adven- 
titious Heat or Fire applied, there muft be the Ele- 
ments of Fire lying hid or dormant in one or other 
of the Bodies ; and it is fufhciently known, by Ex- 
periment, that there is Abundance of Air lies dor- 
mant in all Bodies both folid and fluid ; and it is 
likewife known, that Fire cannot exert itfelf without 
the elaftic Afliftance of common Air j for Wood 
- will 
