








I 
The Third 
General 
Mean 
oO 
. e@An Idea of a 
riety will be found. Next their Pofitions one amongi{t another, which 
are alfo various ; 2s Anterior, Pofterior, Collateral, Surrounding, Me- 
diate, Immediate, Near, Remote; both as they refpec& the feveral 
Paris, and the feveral portions ofone: And all thefe,as few, or more 5 
thefe or others of them, may be diverfly Compounded together, And 
then the Proportions they bear one to another; whether as to Mino- 
rity, Equality, or Excefs; each Part compared with each, and that 
as to the {everal Degrees appearing im the faid Proportions 5 the Va- 
rieties whereof may be exceeding numerous. For if we fhould fuppofe 
but Four confiderable Parts generally conftitutive of a Vegetable: 
Thefe Four, produce a Variety Four ways. Firft, when One is Une- 
qual; and then it produceth only Four Varieties : and thofetwo ways, 
feil. when one is Greater, and the other three, Equal and Lefs; or 
when one isLefs; andthe other three, Equal and Greater. Secondly, 
when Two be Unequal; and then they produce Six Varieties, Third- 
ly, when Three be Unequal, which produceth Twelve Varieties. Or 
laftly, when all Four be Unequal 5. which produceth Twenty four : 
which general Varieties, may be further multiplied by their feveral 
Degrees. 
20. g. From all which, we may come to know, what the Com- 
munities of Vegetables are, as belonging to alls what their Dzstinéfi- 
ons, to fach a Kind; their Properties, to fuch a Species 5 and their Pe- 
culiarities, to fachParticular ones. And as in Metaphyfical, or other 
Contemplative Matters, when we have a diftinét knowledge of the 
Commnmnities and Differences of Things, we may then be able to give 
their true Defizitions : fo may we poflibly, here attain, to do like- 
wife: not only toknow, That every Plant Inwardly differs from a: 
nother, but alfo wherein ; fo as not more furely to Define by the Out- 
ward Figure, thanby the Inward Struéfure, What that is, or thofe 
things are, whereby any Plant, or Sort of Plavts, may be diftinguifh- 
ed fromall others. And having obtained a knowledge of the Com- 
munities and Differences amongft the Parts of Vegetables; it may con- 
duét us through a Series of more facile and probable Conclufions, of the 
ways of their Caufality, as to the Communities and Differences of Ve- 
getation. And thus much for the Second General Mean. 
or. g. HAVING THUS far examined the Orgawical and Con- 
taining Parts of Vegetables, it will be requifite, more defignedly, 
to obferve thofe alfo which are Fiid, or any others Contained in 
them; and that, for our better underftanding both ofthe Nature of 
Vegetation, and ofthe faid Contained Parts. And to make inquiry, Firft 
oftheir Kinds 5 as Spirits ; both fuch as agree, in general, in being 
Vinows , and thofe that are Special, to particular Plants. ders and 
Vapours for the exiftence whereof, in all Vegetables, there are Ar- 
guments certainly concluding. And for the difference of their Na- 
tures, in being more dry, or moift, more fimple or compounded, as 
they are exiftent in feveral Parts, there are probable ones. Lyu- 
pha’s, or clear and watry Saps 5 which moft Plants, in one Part or other, 
at fome timeof the Year, do Bleed Mucilages; as in Mallow and Vio- 
let Leaves 3 in many Seeds, as of Quinces, Clary 5 Fruits, as in Cucu- 
mers; diftin& from the watry Sap, as by permitting it to ftand and 
gelly upon the Vefels from whence it iflues, is plain: And in the 
young Berrys of White Bryony, when about the bigne&S of a Pepper- 
Corns 


