CHAP. XIX. The Image of the Ferment, begets the Masse or lump with childe of a Seed. (Book 19)
1. There is no seminall successive change without a Ferment. 2. Handicraft operation is brought into a Circle by Ale or Beere. 3. The Ferment makes volatile that which otherwise is changed into a Coal. 4. It is proved by handicraft-operation, in the venall Bloud. 5. The Bloud attains its own various ferments in the Kitchins of the members. 6. The uncon∣stancie of Paracelsus is taken notice of. 7. The Beginnings of Para∣celsus are made by the fire; but they are not in Bodies. 8. There are double ferments, from whence are the seeds of things. 9. The Birth of Insects. 10. 'Tis not sufficient to have said, that Insects are born of putrefaction or corruption. 11. A twofold manner of generation. 12. How seedes are made. 13. In what manner an odour or smell caus∣eth a ferment and seed. 14. A Scorpion from Basil. 15. The fer∣ment in voluntary seedes, reacheth to the Horizon or bound of life. 16. The ferment of Diseases and healings. 17. Almost all Medicines do act by way of an odour onely. 18. Therefore seedes are strong onely in a specificall odour. 19. An odour and light do pierce the spirits. 20. Odours do cause or incite, and cure the Plague and di∣vers Diseases. 21. Art having forgotten its perfume, is translated into a servile rage or madness. 22. Ʋnappeaseable pains, are presently appeased by the odour of an outward application. 23. The ferment is the Parent of transmutations. 24. Of what quality the ferment of the stomach is. 25. Why very many do abhorre Cheese. 26. A sharp fer∣mentall thing differeth from soure things. 27. From whence belching is. 28. The labour of Wisdom. 29. All things which are believed to be mixt, are onely of Water and a ferment. 30. The ferment of the Equinoctiall Line. 31. The progress of seedes and ferments unto pro∣Pagation. 32. The originall and progress of Vegetables. 33. Fer∣ments do sometimes operate more powerfully than Fire. 34. Paracelsus is noted.
AS no knowledge in the Schooles is scantier than the knowledge of a Ferment, so no knowledge is more profitable: The name of a Ferment or Leaven be∣ing [unspec 1] unknown hitherto, unless in making of bread: when as notwithstanding, there is made no successive change, or transmutation, by the dreamed appetite of matter, but onely by the endeavour of the ferment alone. In times past, leaven, and all things lea∣vened, were forbidden, and the Mystery hidden in the Letter, was then of right interpreted according to the Letter: For as leavens or ferments were altogether the way-leaders, and necessary unto every transmutation of a thing: so they did denote corruption, unconstancy, and impurity; and therefore a flight from leaven was enjoyned.
I will first of all explain a thing surely so paradoxall in naturall Philosophy, by an ex∣ample: The purest of Ales or Beeres (which is deservedly the nourishing juyce or meat, [unspec 2] melting, or finished right of the Grain) requireth so much Grain, by how much there is ca∣pacity and largeness in the Vessel or Hogs-head: And so indeed, that the Bran being taken