effential Oil. (2.) That this aromatic Virtue is adventitious to the Oil, or barely refides therein; as a fine volatile Subftance, that feems to have little or no confiderable Gravity. (3.) That fome of thefe effential Oils are very flid; and feem to approach the Nature of highly rectified Spirit of Wine. (4.) That their fpecific or diftinguishing Virtues chiefly depend upon the fubtile or fpirituous Part refiding in them: which is a Particular that the Author inculcates over and over again, ad naufeam ufque. (5.) That Spirit of Wine poured upon these Oils, and gently distilled from them, carries over their Spirit, or effential and diftinguishing Virtues. And (6.) That therefore the peculiar Virtues of aromatic Plants are owing to this their native Spirit.

THE thirty-first Procefs fhews what Subftance is left behind in the Still, after the Diftillation of effential Oils, by reducing the whole remaining Liquor to a Rob, or Extract, as in Procefs fecond. And thus ends the History of vegetable Oils.

31.

32.

the Retort.

THE thirty-fecond Procefs fhews the common Method of analyfing dry Vegetables, or Vegetables of refolving them, by the Retort, into their dif- analysed by ferent Parts or Principles, as they are called;" and is perform'd upon Guaiacum Wood, which thus feparates into a Water,an Acid, a Spirit,two kinds of Oil, a Coal, and Afhes. And this Example ferves for the acid Tribe of Vegetables.

THE thirty-third Process is a Repetition of the thirty-fecond, upon Muftard-feed, which thus 33 refolves into a Water, a Spirit, a volatile alkaline Salt, and a Coal. And this Example ferves for the alkaline Tribe of Vegetables.

34.

THE thirty-fourth Procefs fhews the Method of feparating diftilled Oils, from the other Principles, wherewith they are mixed in the preceding Operations; and how these Oils are convertible, by Age, or long ftanding, into Balfams, or Rofins.

THE thirty-fifth Procefs is performed upon 35. Turpentine, fo as to refolve, it by the Retort, into an Acid, two kinds of Oil, Rofin and Colophony.

36.

37.

38. Eleofac

THE thirty-fixth is the fame Process repeated upon Wax, with the addition of Sand, to prevent its fwelling, exploding, or boiling over; and thus the Subject feparates into a Water, an Acid, a fetid Spirit, and a kind of Butter.

THE thirty-feventh fhews how to turn this Butter of Wax into a liquid Oil, barely by repeating the Diftillation.

THE thirty-eighth Process fhews the Manner of making an ufeful kind of things, called Elaocharums. faccharums, or Sugar-Balfams; by grinding effential Oils with a large Proportion of LoafSugar; which thus fits the Oils for mixing with aqueous Liquors; and when fuch Oils have any confiderable medicinal Virtues, for being commodiously taken, fo as readily to mix with the animal Juices.

39.

40.

THE thirty-ninth Procefs fhews how to mix thefe Eleofaccharums with other Salts, Fluids, &c. fo as to make medicated Liquors, or particular Potions for medicinal Ufe.

THE fortieth Procefs fhews the Manner Apoplectic of making odoriferous or artificial Balfams, Baijams. with effential vegetable Oils, Wax, and Pomatum, by Mixture. And thus we are led to the Subject of Fermentation.

THE

tation.

THE Author appears to have taken more 41, 42. than ordinary Pains in delivering the Doctrine The Hiftory. of Fermentation; to do which the fuller and Fermenclearer, he lays down two preliminary Proceffes, one performed upon ground Meal, or Malt,made thin with Water; and the other upon Honey, diluted with Water; to fhew that in neither Case an inflammable Spirit can be obtained by Distillation; without a previous Fermentation: which he therefore makes the Action or Operation that produces the inflammable Spirit in Wines, Malt-liquors, &c. And to enquire the more circumftantially into this capital Operation, he alters his Manner of Procedure, difcontinues his Chain of Proceffes, and goes upon delivering the Doctrine of Fermentation in the way of a continued Difcourfe.

By the word Fermentation he understands The Action an inteftine Motion, excited in Vegetables; defined. whereby they are fo changed, that the Liquor firft rifing from them in Distillation, is either an inflammable Spirit, or an uninflammable acid Liquor.

THIS Definition he feems to think exact and precife, as if it contained the Effence of the thing, and limited its Form: but perhaps it will be found as arbitrary as any of thofe he rejects. The learned Profeffor feems to have fomething to learn in this Business of Fermentation; wherein however he exults, as if no body had treated it tolerably befides himself. Indeed he here delivers many useful and just Observations; but they are usually trite and common : for the learned Author does not feem acquainted with all the best modern Writers upon this Subject;

B 3

See pag. 190, 191, &c.

Wine and

Subject; particularly, not with Stahl's Zymotechnia Fundamentalis: a Book published many Years ago.

ALL vegetable Liquors that afford an inVinegar. flammable Spirit for the first thing in Distillation, the Author calls Wine; and all thofe that thus afford an uninflammable acid Liquor, he calls Vinegar. So that he makes no difference betwixt Malt-Liquors, and the fermented Juice of the Grape.

Fermenta- He proceeds to range fermentable Subjects into bleSubjects Claffes, according to the treatment they reclaffed. quire; viz. (1.) Grain, Pulfe, and Nuts.

The Requi

(2.) Fruits. (3.) Juicy Plants. (4.) Fresh expreffed Juices; efpecially thofe of Fruits and Trees. (5.) Infpiffited Juices. And (6.) River Water; tho' he has fome doubt about making this a Class. Under these six Claffes, he judges, that all fermentable Bodies may beranged.

THE Requifites of Fermentation come next; fites of Fer- which he makes to be, (1.) Maturity of the Submentation.ject. (2.) A moderate Proportion of Oil therein. (3.) A moderate Aufterity or Stypticity. And (4.) Solubility in Water. But thefe Requifites are on the fide of the Subject; which may all confpire in the greatest degree, and yet no Fermentation enfue.

Ferments. THE principal Ferments,according to him,are, (1.) All Subjects greatly difpofed to ferment. (2.) Yeaft. (3.) Lees. (4.) Caffia Fiftularis, Manna, Honey, Sugar, &c. (5.) Baker's Leaven. (6.) Remains of former fermenting Matters fticking to the Cask. (7.) Whites of Eggs,&c. tho' thefe latter are improperly called Ferments as only thickning the Juices that of themselves are too thin to ferment kindly. (8.) Acids and Alkalies, which are alfo abu

fively called Ferments. And (9.) Very auftere Subftances.

mentation.

THE Author next proceeds to confider Fermentathofe Preparations that the better fit fermenta- bleSubjects ble Subjects for fermenting; and here defcribes how fitted the Art of Malting; and then the Way offor Fer fqueezing Fruits for their Juices; diluting Honey, Sugar, &c. with Water; fo as to fit and prepare these feveral Subjects for fermenting, according to their feveral Claffes

ment re

THE Quantity of Ferment which each Sub- The quan. ject requires, is next confidered; where he fhews tity of Ferthat certain native vegetable Juices require no quired. Ferment at all; and that the Proportion of Ferment is to be fuited according to the Climate, and natural Difpofition of the Subjects to fer

ment.

mentation.

THE Phænomena that appear in the Ac- Phanometion of Fermentation are next enumerated; as na of Ferthe Swelling or Heaving of the whole Mafs; the rifing of a Head on the Top; its finking again, and at length its falling to the bottom; which fhews the Operation to be finished. And here it is highly remarkable, that the Vapor arifing from fermenting Liquors, is a strong and fudden Poison, if received by applying the Nofe to the Orifice of a Cask, in the Violence of Fermentation.

duces in

THE Liquor thus fermented acquires, (1.) The ChanAn inebriating and heating Quality; whereas ges it probefore it is ufually cooling, and relaxing. theSubject. (2.) An inflammable Spirit. (3.) It fhoots a Tartar by standing. (4.) It has a vinous Tafte and Smell, &c.

THE Things that promote Fermentation, The things are, (1.) External Reft. (2.) A free Admif- that profion of Air. (3.) Warmth. And, (4.) A proper binder FerSeafon mentation.

B 4

mote or