[ 5*5 ] 
purified, and again diflolved in 
lifed. 
water and crydal- 
4. What quantity of water it takes to diffolve 
any determined quantity of each fait. 
5. What effects thefe falts or their folutions in 
water have on oils, fulphur, ardent fpirits, metals, 
earths, and other fubdances ; what fubdances they 
mix eafily with, and to what bodies they prove a 
mendruum, or affid in diffolving. 
6. How fai they agree in their virtues and pro- 
perties with the neutral falts made with mineral 
acids, and with each other. 
7. What effects they have on the human body; 
■whether they promote more particularly the perfpi- 
ration or the fecretion by the kidneys, or whether 
they a 61 more readily on the bowels, and promote 
the difcharge by dool ; and to afcertain the exa6t 
and proper dofes of each. 
# 8. And laftly, what effedts fermentation and di- 
ftillation have on native vegetable acids; and to ob- 
ferve and compare the appearances of the neutral 
falts made with thefe acids in their different dates: 
viz. 1. In their native date. 2. When made into 
wine. And ^dly, when made into vinegar; and 
likewife when made with acids brought over by the 
force of fire, or diddled from the fame juices in 
each of the three different dates mentioned. 
And in order to facilitate their labours, I fhall 
conclude this long paper with obferving, 
id. That all vegetable juices ufed for making 
neutral falts ought to be drained through a cloth, 
and then filtered through paper, before they are 
faturated with the alkaline fait; and that, after they 
U u u 2 are 
