
Philofophical Hiftory of Plants, 
its Oyl, afubacid Water 5 Vinegar, an Eager Spirits as that part may 
be called, which Chymiits are wont to call the Phlegm, ; 
41. §. By Arefaction 5 fo Milks which ate Liquid, and White in 
their Natural Eftate, in Standing, grow Gummous, Yellow,and other- 
wife different, fo doth that of Seorzouera 5 and that of Fevil becomes a 
Balfamical, but Limpid Oy, The Roots of Angelica, being dry’d,and 
cut by the length, exhibit their {mall Veins fill’d with an Aromatick 
Rofiz. In the whiter parts of Rhubarb, is gathered a kind of Saline 
Concret's by which, this Root, in chewing, feems as if it were a little 
gritty. Cabbage-stalks, fliced, and laid inthe Shade to dry, gather on 
them a kind of Nitrows Hoar. Raifins and Corins contain, not only 
a {weet Juyce, but alfo a true Sugar, which lies curdled in the Pulp, 
asthe more Saline parts doin Green Soap. And the like is gather'd 
on the out-fide ofa Fig 5 faving, that it is more Nitrows,as lying next 
the der. The Roots of Arum, upon drying, lofe much of the ftrength 
of their Taffe 5 but the contrary ‘may be noted of many other Roots, 
which, upon drying, increafe it. Some, being cut and laid by, change 
their Natural Colours, into Red, Pnrple, Yellow, Green, or White 5 
as Liquorifh, into White, in fome places; and Peony, into Red; and 
fometimes into two 5 as Patzence, into Yellow and Red. Mi 
42. §._ By Affations thus Apples, by roafting, eat more Sowre. The 
Root of Horfe-Radifh, toafted, tafteth like a Turnep. Potatoes, Oni- 
ons, and many other Roots, and‘Parts; have their Tafies, either Alte- 
red or Refta&ted; which chiefly, and in what manner, {hould be ob- 
ferved. There is one alteration, as remarkable, as commonly known 5 
and is that which followeth upon roafting or baking in one kind of the 
Waldenfian Pears, which, for a Walden, we corruptly: call a Ware 
den, 
43. §. By Offion; wherein fome Plants, or Parts of them, burn 
very quietly ; others, not without violent motions; fo Fenil-Seeds, 
held in the flame of a Candle, will fpit and fpurtle, like the serum of 
Blood. Some Vegetables lofe their Smell, as Rofes 5 others, keep it, 
as Rofemary; and others, mend it, as Lignum Aloes, To note, not 
only the alteration oftheir Qualities, but what they yields as Turpen- 
tine, which, in Di/tillation, yieldeth Oyl and Water, bothlimpid 5 upon 
Oftion, theweth nothing but a black soot. So Benzoine, by Diftillae 
tion, Oyl s by Ustion, white Flowers, as is known. 
44. §. By Calcination ; and here to obferve, wherein the Caput 
Mortuum of one, may differ from, or agree in Nature with that ofano- 
ther; andalfo to comparethefe with thofe of Avimal Bodies. As alfo in 
their Quantities. Andtocompare them with what they yield by Dj- 
Sfillation and Ustion asto both. Thus far they have been tryed fin- 
gly, or by themfélves. They fhould alfo be examined, 
45. §. By Compofition, notonly withWater, as in fimple Infufions, 
@c, but with any other Bodies ,. which may have a power of ating 
upon them, or upon which, thefe may havea power to att. And {o 
to make Infifions, Deftillations, Decottions, Digeftions, in divers kinds 
of Liquors, as Vinegar, Urine, Spirit of H. H. Wine, Blood, Milk, 
or others. Soin Infufions, fome Red Colours are heightned by Acids 5 
Blews, turned Purple.So fetid Spirits (as of H.H,) may be rendred much 
more grateful, by being Reéfified, once ortwice, with frelhi Aromaticks, 
To obferve alfo what follows, upon mixing the Liquors, ot other rae 
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