












18 
The Fourth 
General 
Mean, 

eAn. Idea of 4 
of Plants together; as Oyl of Turpentine, by Digeftion with a Lixévial 
Salt, extracteth thence a Red Tizdfure, Or with Salts, Earths, Metals, 
or any other Bodies sasthe Fuyce of the green Leaves. of Rasberry, Prim. 
vofé, and divers. other Plants (1 think principally, fuch as are Aftrin- 
gent) expreffed upon Steel, as it drieth, becometh of a, Purple Co- 
lour. i 
46. §. Laftly, by Compounding the Experiment it elf, or joyning 
two or more ofthem, upon the fame matter : as Fermentation and De. 
Stillation, as is ued for fome Waters.  Infufion and Fermentation, asin 
making of Beer. Fermentation and Coéfzon, or rather Affation, as in 
making of Bread. Arefattion and Deftillation, as may be tryed upon 
fome Herbs; and with what difference from what may le noted, upon 
their being diftilled, moift. 
47. §. Having proceeded thus far, by all the above particular 
Ways of Obfervation 5 a Comparative Profpec muft be taken of them: 
by which, at laft, the Communities and, Differences of the Contents of 
Vegetables, may be difcerned 5 the manner of their Canfation and Origi- 
wal, partly, be judged of ; and wherein it is, that the E/ewce of their 
feveral Natures and Qualities doth confift, in fome meafure compre- 
hended. And confequently, both from the knowledge of their par- 
ticular Natures, and the Analogy found betwixt them 5 we may: be 
able, better to conjeCture, and try, what anyofthem, are, or may be 
good for. For certainly, we fhall then know, more, readily, to apply: 
things unto, and more fitly to prepare them for, their- Proper Ufes, 
when we firftknow, what they are. Notwithftanding, fincethe Eacul- 
ties of Plants,do often lie more reclufe; it is beft,therefore, not wholly 
to acquiefce in fuch Conjectures, as their Taifes, orother Senfible Pro- 
perties may fuggelt ; butto fubjoyn Experiment. Inmaking of which, 
and in paffing a Judgment thereupon, many Cautions, both in refpect 
ofthe Plant whereof, and the Subjecf whereupon it is made; are requi- 
fite tobe attended. Which yet, in regard they refult not fo direétly 
from the Matterat prefent in hand; I {hall not, therefore, here infitt 
upon them, And thus much for the Third General Mean, 
48. §. THE Contents of the. Organical Parts of Vegetables, having 
been thus duly Examined: it will be requifiteto make the ‘like Inquiry, 
into their Priwciples; or the Bodys, immediately concurrent.and effen- 
tial totheir Being. And of thefe, we are to obferve,Firft,their Nuzz- 
ber ; whether well reducible to five, fix, fever, or more, or fewer: and 
the Special Differences obfervable under any one General 5 fince-there 
are many Bodies, of very different Natures, confounded under one 
Name. Next their Conjugation; which they are, that. either un- 
der or over thofe obfervable in azimal, or other Bodies, are here joy- 
ned together in a Plant’; How far common to the Organical Parts 
of divers Plants; or to the feveral Organical Parts of ones or 
how far different in them. Sothe predominant Principle of the. Paren= 
chymows Parts of a Plant, that it is. an Acid, {eems evident,, From the 
general Nature of Fruits 3 and of Corz ; and moft Parenchymows Roots, 
which are either Spirituous, or Sower, or by Digeftion, do. eafily be- 
come fuch. Likewife their Proportions; which ftand in the greateft, 
which in the leaft, or in the meaner Quantities, and. in what Degrees 
both in divers Vegetables, and in the feveral Organical Parts of ones 
And then the Concentration, and Union ofthemaltogether ; asto thede- 
grees. 


