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eAn Idea of a 
25. §. Alfo their Confiftences feil: of fo many of them as are dif 
criminable by Touch; in being Soft or Hard; Thin ot Thick 5 Mu- 
cHlaginous,Gummous,Glutinous,Friable,gc. And thefe in their feveral 
Degreessin which there is a Variety,as in the Mids of fonie Plants,which 
are more Délwte, than that of others: Mucilages ; which in fome, are 
very thick and Vi/cows, in others, more diluted and coming nearer to 
a watry Sap. Andby This, to be compared in the fame manner, as 
by their Quantity, 
26. §. Likewife their Colours, Smells, and Taftes: The general 
and particular Kinds of all which fhoutd benoted. And to what Con- 
tained Parts, and in what Variety, they appertain. So molt Refixoys 
Guams are TinGur'd, fome, nots as that which drops from the Dezze- 
Stick Pine, is as clear as Rock-water. The Milks of fome Plants are 
Paler, asin Burdock; of others Whiter, as in Dandelyon, Scorzonera s 
Citrive,as in the Root of Trachelinm, Angelica 5 Yellow, as in Lovage. In 
fome Plants, Odorows, asin Umbelli ferows 5 in others not, as inCichoraq 
ceous. That of Little Maple, Taftlef6s of Garden Cherzil, Sweet ; of 
Fenil, Hot; of Scorzonera, Aftringent s of Dandelion, Bitters and ge- 
herally, inother Plants; but with many Degrees of Strength, and in 
conjunction with othér Tz/fs. But moft Mucilages, have little either 
Colour, Tafte, or Smell § and the like, Here alfo the fame Qualitiesare 
to be inquired into, as, in general {peaking, they are faid to belong to 
aVegetable. Since it is more than probable, that all Colours (1 excepting 
White, which is fometimes common both to Containing and Contained 
Parts) all Odours, and Tastes, which are more immediately, and with= 
outa refolution of their Eyential Principles, perceptible in a Plant ; are 
not afcribable either to the Organical, or Containing Purts but only 
to Thofe, Contained inthém 5 as from divers reafons hereafter may 
appear. 
3 7. $. And fir, their Colourss where, with refpec to feveral 
Plants and Parts, they are more Changeable; as Red, in Flowers; or 
Conftant, as Green, in Leaves, Which, with refpeG to feveral Ages 
of one Part, are more fading, as Green in Fruits; or durable, as Yele 
low in Flowers, In what Parts more Single, as alwaysin the Seed 5 
or more Compounded, asin the Flower ; and in what Plavts more efpe- 
cially, as in Pancy, Which Proper to Plazts that have fuch a Tafte 
or Swell, as both, in White Flowers, are ufually le ftrong. To Plants 
that flower in fuch a Seafon, as a Yellow Flower, I thinks, chiefly, to 
Spring Plants. And to Plants that are natural to fach a Soil or Seat, 
as to Water-plants, more ufually, a white Flower. What, amongft all 
Colours,smore Common to Plants, as Greens or more Rare, as Black. And 
what all thefe Varieties of Colours are upon Cultivation, but chiefly, 
in their natural Soil. To obferve alfo with their fuperficial Colours, 
thofe within: fo the Roots of Docks, are Yellows of Biftort, Red; 
of Avens, Purple; but of moft, White. Where the Inward, and Su- 
perficial Colours agrees asin the Leaves 5 orvary, asin the other Parts 
frequently. Andin what manner they are Situated ; fome univerfally 
fpreading, others running only along with the Vefels, asinthe Leaves of 
Red Dock andthe Flowers of Wood-Sorrel, 
28. §. Next their Odours; what may be their principal Sects 
whether one or divers seats in the fame Plant. What the chief Mzs- 
ser. gut of which they are continually bred. What fimilitude betwixt 
the 


