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3. ¢ AGAIN, asthe fpecifying of the Sap dependeth chiefly on 
the {pecial Nuture of the Parts:-fo partly, upon the Stradéure of the 
Whole, ‘hereby every Part is {till better accomodated with its own 
Jayce. ‘Thus the Aer-Vefféls are neceflary, not only and_barely for:a 
fupply of Aer s but alfoby their Nwwber, Size, and Pofition to adjujt 
the quantity of that der, to the government of Nutrition, and the Ge- 
neration of the Specifick Liquors of every Plant. Whichis evident 
from hence, in that they do not follow the Size of the Plants but ate 
great and many, in fome fimall Plats; and {mall and few, in fome 
othersthat are large. So Vines, and Corn, as we have formerly ob- 
ferved, have proportionably a great number of Aer-Veffels, and thofe 
very large. By which means the Sap is attenuated and els Oyly, and 
more copioufly impregnated witha Subtle, Volatile and Winy Spirit. 
4. §. For the fame reafon, the Stak of Maze or of Indian Wheat, 
which when it is Gree yieldetha very {weet Fuyces and the Canes, 
whereof Sugar ( which aboundeth with a volatile and inflammable spi- 
rit ) is made 5 thefe, I fay, obtain the like over proportion of Aer- 
Veffels, to what we fee in moft other. Plants. Hence alfo it is, that 
none of the {aid Plants have any confiderable Barque5 that fo the at- 
tenuating and fubtilizing Aer, may have a more eafie and plentiful ad- 
miffion at the Tramk alte. For which reafon likewife the Pores of 
the Skin of fome Canes are, as hath been faid, remarkably wide. 
5. §. Hence alfo it is obfervable, that of the fame Species or Kin- 
dred, thofe Plants which have themoft, and efpecially the largeft Aer- 
Vefféls, have alfo the greate{t abundance either of a fmect, or of a wi- 
ny Liquor. So in Apples they are larger than in Crab; In Warden, 
larger than in Qnince 5 and in Pear-Tree, larger than in Warden. So 
alfo in Corin, larger than in Gooféberrey; and in Vine, larger than in 
Corin: and fo in others. 
6. § AND asthe Aer-Veffels, by their Multitude and Largenefs, 
are accommodated to the better making of a Wiy Sap ; fo by their few- 
nefs and fmallnefs, of an Oylie. As is remarkably feen in Fir, and 
other Refiviferous Trees: thefe having, if not the fmalleff, yet the 
feweft. Aer-Veffels of all other Trees. ‘ 
7. § IF itbeasked, how a Plant comes to have any Oy! at all in, 
any Part? Since we fee, that the Sap by whichthe Root is fed, feem-’ 
eth to be nothing elfe but Water: and that many Plants which yield a 
great deal of ffillatitious Oyl, as Mint, Rue, and others, will yet grow 
in Water: Lfay, if it be enquired how this Water, is made Wine or Oyl? 
Lanfwer, that thereis no fuch matter. But that the Oy/, and all other 
Vegetable Principles are aCtually exiftent in, and mixed per minima, 
though in an extraordinary fmall proportion, with the Water. Even 
as we fee the diftilled Waters of Anise Seeds, Penyroyal, and the like 
to be impregnated with their own Oyls, which give the Tafte and Smell 
to fuch Waters. 
8. §. Wherefore,as a certain quantity of any Salt may be diflolved 
in Water ; beyond which, it will not mix therewith, but remains un- 
der its own Form: So is there a certain proportion of Oy/, though far 
lefs, which may alfo be perfectly mixed with Water; and is certainly 
fo, more or lefs, with all the Water in the world. But if that propor- 
tion, or degree of impregnation be once exceeded; the particles of 
Oy! do then, and not till then, gather intoa body, and appear under 
their own Forv. 9. g. 


