A course of chemistry containing an easie method of preparing those chymical medicins which are used in physick : with curious remarks and useful discourses upon each preparation, for the benefit of such who desire to be instructed in the knowledge of this art / by Nicholas Lemery, M.D.

Remarks upon the Principles.

The word Principle in Chymistry must not be understood in too nice a sense: for the substances which are so called, are only Principles in respect of us, and as we can advance no farther in the di∣vision of bodies; but we well know that they may be still divided into abundance of other parts, which may more justly claim, in propriety of

speech, the name of Principles: wherefore such substances are to be understood by Chymical Prin∣ciples, as are separated and divided, so far as we are capable of doing it by our weak imperfect powers. And because Chymistry is an Art that de∣monstrates what it does, it receives for fundamen∣tal only such things as are palpable and demon∣strable. It is in truth a great advantage to us, that we have Principles so sensible as they are, and whereof we can have so reasonable an assurance. The fond conceits of other Philosophers, concern∣ing Natural Principles, do only puff up the mind with grand Idea's, but they prove or demonstrate nothing. And this is the reason that going to discover their Principles, we find some of them do frame one Systeme, and others another. But if we would come as near as may be to the true Principles of Nature, we cannot take a more cer∣tain course than that of Chymistry, which will serve us as a Ladder to them; and this division of substances, though it may seem a little gross, will give us a very great Idea of Nature, and the fi∣gure of the first small particles which have entred into the composition of mixt bodies.

Some modern Philosophers would perswade us, that it is altogether uncertain, whether the sub∣stances which are separated from bodies, and are called Chymical Principles, do effectually exist and are naturally residing in the body before: these do tell us that the fire by rarifying the matter in time of distillation is capable of bestowing upon it such an alteration as is quite different from what it had before, and so of forming the Salt, Oil, and other things which are drawn from it.

This objection does at first seem to have much weight and reason in it, because it is certain (as hereafter shall be shewn) that the Fire does give a very considerable impression to the preparations, and that very often it does put such a new face up∣on things, that they are very hardly to be known when compar'd with what they were before. But it is easie to shew, that though the Fire does so di∣versifie and alter substances, yet it does not make those Principles; for we see them and smell them in many bodies, before ever we bring them to un∣dergo the Fire. For example, it cannot be denied, but that there was existent Oyl in Olives, in Al∣monds, in Nuts, and in many other fruits and seeds, because it is drawn, only by beating and pressing them. Turpentine, which is a thickned Oyl, and many other fat, or unctuous liquors, are drawn by meer incision into the trunk, or root of trees; and what else I pray is the fat of animals but an Oyl, or Sulphur coagulated? Nor can it be denied, but that there is salt actually in mixt bodies, since that by bruising a Plant, and making expression to draw out its juyce, and then leaving the juyce to settle in some cool place for a few daies, a salt will be found fixt about the vessel in form of little Crystals.

I know that some doubting Scepticks (who make it their business to doubt of every thing) will still say that by beating the Almonds, and then pressing them, and by making incision into Trees, the parts which compose the plant are agitated and put in motion after such a manner as they are by Fire, and that this agitation of parts is capable of ranging them so, as to make the Oyl and Salt.

But such reasonings as these do destroy themselves by too much niceness, and there is no sober under∣standing man but easily perceives the falshood; for can a man well perceive that meer trituration or incision are able to make Salt, Oyl, Earth? it is abundantly more probable, nay, and it may be suffi∣ciently demonstrated, that those substances did exist in the bodies before, and that by incision and tritu∣ration the gate has only been opened to let them come freely out.

Others again do attack the Principles of Chy∣mistry after another manner a little differing from this, these do acknowledge that the foresaid sub∣stances are naturally in the Mixts, much as we draw them by Art, but they assert that we have no proof that the Mixts are compounded of these same substances, called Principles, and that they are not drawn from the juyce of the earth in such a form; that Salt, Sulphur, &c. may indeed have been formed in the natural Fermentations, and other elaborations, which happen in the Mixt during its growth, and therefore they conclude that those substances cannot properly be called Principles, be∣cause we do not know sufficiently whether the Mixt was composed of them at first.

But since we are satisfied that the earths which serve for a matrix to Mixt bodies, are impregnated with Salt, Sulphur, and other substances of the nature of those which we do find in the bodies, and since we can perceive nothing else which can con∣tribute to their composition, it remains beyond all doubt that they are even compounded of them.

It must be granted that the Fermentations, or other Elaborations which come to pass in mixt

bodies, have given the Principles a certain order of parts, or some dispositions they had not be∣fore, but they do by no means form, or compose them.

The five Principles are easily found in Animals and Vegetables, but not so easily in Minerals. Nay there are some Minerals, out of which you cannot possibly draw so much as two, nor make any sepa∣ration at all (as Gold and Silver) whatsoever they talk, who search with so much pains for the Salts, Sulphurs and Mercuries of these metals. I can believe, that all the Principles do indeed enter into the composition of these Bodies, but it does not follow that they must remain in their former condition, or can be drawn as they were before; for it may be these substances which are called Principles are so strictly involved one within ano∣ther, as to suffer no separation any other way than by breaking their Figure. Now it is by rea∣son of their Figure that they are called Salts, Sul∣phurs, and Spirits: For example, if you mix an Acid Spirit with the Salt of Tartar or some other Alkali, the edges of the Acid will so insinuate into the pores of the Salt, that if by distillation you would separate the Acid Spirit again from the Salt, you'l never be able to effect it, the Acid will have lost almost all its strength, because the edges of these Spirits are so far destroyed or changed, that they no longer preserve their former Figure.

Every body knows that glass is made of Salt, but because the Fire hath wrought so great a change up∣on its Texture, or Figure, it can do nothing at all that Salt is used to do; nay, and it is in a manner impossible to draw any true Salt from it by Chy∣mistry.

There are three sorts of Liquors that are quali∣fied with the name of Spirit in Chymistry; the Spirit of Animals, the Burning spirit of Vegeta∣bles, and the Acid spirit.

The first of them, as the spirit of Harts-horn, is nothing but a Volatile salt dissolved by a little Phlegm, as I shall shew when I treat of Animals. The second, as the Spirit of Wine, the Spirit of Juniper, and the Spirit of Rosemary, is an exalted Oyl, as I shall shew speaking of Wines. And the last, as the Spirit of Vinegar, Tartar, and Vitriol, is an Acid Essential salt, dissolved and put in fusi∣on by the fire, as I shall prove, when I speak of Vinegar, and the distillation of Tartar: this last is called a Fluid salt.

These three sorts of liquors comprehending all that can any way be called Spirit, this may pass for one Principle very well; for seeing that the Spirit which is drawn from Animals is nothing but a Salt dissolved by a little Phlegm; that Spirit of Wine is only an Oyl exalted, and that the Acid Spirit is a Salt become fluid, we can observe no∣thing in these liquors but an Oyl, Salts of a diffe∣rent nature, and water. Wherefore it must be concluded, that the Spirit or Mercury which Chy∣mists have talk'd of is a meer Chimaera, that serves only to confound mens minds, and render Chy∣mistry unintelligible; for men might if they would, have called these liquors by more proper names: thus what hindred them from calling the Spirit of Animals, by the name of a Volatile salt dissolv'd? the liquors which come from Oyls might have been called an exalted Oyl; and the Acid spirits a Fluid salt; and hereby we should not

have been troubled about an imaginary Principle, and Chymistry would have been better under∣stood.

But it is impossible to change a name that has been so long fixt and appropriated to these liquors. All that I can do is to explicate, as I have done, what is meant by the word Spirit, in order to avoid Equivocations.

Nothing but the Oyl, can properly be said to be Inflammable, and the Oyl is so much the more so, as the Salts, with which it is closely united, have been more or less spiritualized. For that which I call Spirit in the Oyl, is nothing but an Essential or Volatile Salt; this Salt is not of it self Inflam∣mable, but serves to Rarifie and Exalt the parts of the Oyl to render them the more susceptible of Mo∣tion, and consequently of Flagration; after the same manner as when Salt-peter is put to mix with some Oily substance, this Oily matter fires much more easily than when it is alone; though Salt-pe∣ter of it self is not at all Inflammable, as I shall prove hereafter. We have examples of the truth of what I say in Spirit of Wine, Oyl of Turpentine, and all other Inflammable Liquors; for they are only Oyls subtilized and refined by the Volatile Salts they contain. Vegetables have a great deal of Salt much like to Salt-peter; this Salt being straitly united with their Oyl makes them the more apt to flame, than if they had been deprived of it. The Fat of Animals as well as their other parts, is full of a Volatile Acid salt; Wax, Rosine, and all other matters that are inflammable, are impregnated with an Acid Salt, Essential or Volatile.

I say the Salt which causes the flagration of Oyls, must be either Volatile or Essential, for if it were a fixt Salt, 'twould have a contrary effect, it would allay in some measure the quick motion of the parts of an Inflammable body; and this we see happens when Sea-salt is flung into the fire, it serves to put it out. Common Sulphur yields us an∣other instance of the same kind: consisting of one part Sulphureous or Oily, and another Saline or Acid fixt, which plainly appears in the opening of it, the Oily part fires, and would soon rise like other Oils into a great white flame, but that the Acid part being a load to its activity hinders it from rising, and so forces it to cast but only a small blue flame; and a proof of what I affirm may be had from mixing Salt-peter with Sulphur; for the Volatile salt of Salt-peter does Volatilize the Salts of Sulphur, and causes a white flame to burn violently, as I shall shew hereafter in the Operation of Salt Polychrest.

Many things are called Oils very improperly, as the Oyl of Tartar made per Deliquium, the Oyl of Vitriol, and the Oyl of Antimony. The first is nothing else but a Salt dissolved, the second is the strongest, and most caustick part of the spirit of Vitriol, and the last is a mixture of Acid Spirit, and Antimony.

As for Salt, I am apt to think, that there is one chief, of which all the rest are compounded, and do conceive it to be made of an Acid liquor sliding through the veins of the Earth, which doth insen∣sibly insinuate and incorporate in the Pores of stones, which it does dilate and attenuate: after∣wards by a long fermentation and concoction of

several years, a Salt comes to be formed, that is called Fossile; and this Opinion is the more likely to be true, because from the mixture of Acids with some Alkali matter we always draw a substance very like unto Salt. Now stones are an Alkali. I add, that the long fermentation, and concocti∣on which is made in the stone, serves to digest, and perfectly unite the Acid with the stony parts, for the making of Salt.

This Fossile salt, which is called Gemma, by rea∣son of its transparency, is found in many high Mountains of Europe, such as those in Poland, Catalonia, and Persia, and in the Indies; it is al∣together like that we use for nourishment, which is called Sea salt, insomuch that the Waters of the Sea may be said to receive their saltishness from nothing else but this Salt dissolved in them.

Is it not likely enough that the bottom of the Sea, or its shores, may be much like the surface of the Earth we inhabit, and that there may be Moun∣tains, Rocks, different sorts of earth, and conse∣quently inexhaustible Mountains of Salt in a Milli∣on of places at the bottom of the Sea, whence it receives its brackishness?

And it may be there are Waters, which after taking Salt from several earths, do at last discharge themselves into the Sea through an infinite number of subterranean channels, which do much contri∣bute likewise to making Sea-water salt.

That which confirms me in this opinion is, be∣cause there are Lakes in Italy, Germany, Egypt, the Indies, and many other places, which are as Salt as the Sea, and can have no other cause but that their waters have hapned to run through Mines of Salt.

I doubt not but many will be apt to object against my opinion, that the Sea being of so pro∣digious boundless an extent, all the Salt I have spoken of, would not be able to salt it as it is; but if they please to consider, that this great extent of the Ocean may meet with Mines of Salt in abun∣dance of places, and that what is once dissolv'd can never be separated from it, I am perswaded their doubt will soon vanish. Add to what is said, that Sea water does not contain so great a quantity of Salt as is commonly imagined: and this is easily prov'd, if you take the pains to evaporate some of it over the fire, or dissolve salt in that water; for it will receive a considerable quantity into it, which is a certain sign, that the water was not so salt before, as it might have been, for if it had been impregnated with as much as it could, it would have dissolv'd no more.

Therefore we have good reason to believe, that the Sea, which may be called a large Lake, becomes salt through the Mines that are therein, and the Salt Currents that in several places empty into it. Some Fountains are also seen to yield a Salt like this; because their waters having passed through places fill'd with this Salt, have dissolved and carried along with them some of it.

Salt-peter differs from these salts I speak of, in that it contains more spirit; so that when you take the pains to exalt a part of it, what remains is like unto Sal Gemme.

It may be objected that Salt peter is found in places where no Acid liquor can be thought to come; but no body can doubt but that there is an Acid in the Air, which though a very insensible

body, is able enough to enter into Stones and Earths, the truth whereof is seen every day in Earths that have lost their Salt as much as could be drawn by Art, which upon being exposed some time to the open air get new additions of Salt, and encrease their weight considerably. Now the li∣quor that I speak of, which runs in some places of the earth, receives its Acidity from this Acid Spirit of the Air, which condenses in some places better than in others, by reason of the coolness, or some other disposition it finds there.

I conceive therefore that Salt peter is form'd in Stones and Earths by the Acid spirit of the Air, after the same manner as Sal Gemme in Mines by an Acid liquor, and that this Aerial acid entring insensibly into the body of stones produces a Salt at first much like Sal Gemme; but afterwards new Acid spirits still coming and mixing with it makes it of a middle nature between Volatile and fixt. And it is for this reason that a great deal of Salt peter is taken from old ruined buildings, for the stones there continuing a long time exposed to the air, receive greater quantity of spirits than other stones; it is likewise to be found in Cellers and other places where the Sun casts no heat, because the spirit of the air does there easily condense by reason of the coolness and moisture. But I shall discourse more amply of that, when I come to treat of the Preparations that are made upon Salt peter.

Vitriols, Alums, and all other Salts, that are naturally found in the Earth, may be explicated upon the same Principle; for according as Acid liquors do meet with different earths, they produce different Salts.

All Earths being impregnated with an Acid Salt, as I have said, it is not hard to conceive how that the salt of Vegetables is communicated to them from the earth wherein they grew. Their growth must needs have proceeded from a Saline juice of the earth they grew in, which having opened the Seed through the Fermentation it caused, insinu∣ates and filtrates into the Fibres that constitute the Plant; and the leaving grounds fallow some years, is in order to preserve and retain the Salt that is continually encreased in them by the Acid spirit of the air. Likewise Dung, and other mat∣ters, which are said to fatten and fructifie Lands, do so by nothing else but their Salt. Neither need we wonder at the barrenness of sandy and stony soils, for that the Acid spirit of the Air cannot unite and fix with them in sufficient quantity to render them fertile. Nevertheless it is worth ob∣servation, that there are Lands which remain bar∣ren, through too great an abundance of Salt they contain, and for this reason in Egypt they are forced to temper their grounds with Sand after the ebbing of the River Nile, to make them Fertile; because the earth, till that is done, is so full of Salt, that its Pores are quite choaked up with it. So that instead of causing any Fermentation in the Seed, the Salt fixes and depresses it, so that it can't have its motion free enough to rarifie, and raise a stalk; but now when Sand is mingled with it, it is able to divide and separate the Salt, which not having then such power of fixing the Seed, it Ferments and rises into a Plant. Whence it may be seen, that too much Salt is at least as Offensive to the earths fertility, as too little, and that it is the same

thing with other Fermentable matters as it is with Earths, they come to ferment by means of a mo∣derate quantity of Salt mixed with them; for if you add too much, the Fermentation will be spoil'd.

Again, every kind of Salt is not fit to fertilize lands, it must be a Volatile Salt, or approaching to the nature of Salt-peter, to serve for Vegeta∣tion; a Salt too fixt would rather spoil it, and it has been observ'd that places which should fructi∣fie, have brought forth nothing, when Sea-salt has been sprinkled upon them; the reason of which is for that this fixt Salt hinders the Fermentation that was necessary to fertilize.

Nevertheless it sometimes happens, that the Ashes of Vegetables, though full of a fixt salt, do serve to fertilize; and this Countrey-men are well acquainted with, who in some places where they find their Lands too poor and barren to yield any thing without assistance of Art, do use at certain seasons of the year to burn Fern and Turfs upon them, and spread about the ashes. Now it is by reason of a Lixivious salt in the ashes, that the Lands are hereby improv'd.

But this happens for the same reason as I said be∣fore, for the fixt Salt of Vegetables that lies in the ashes is very porous, as I shall prove hereafter; and so does very well mix with the Spirits or acid Salts of the Air, and turns easily into Salt-peter, as when Spirit of Salt-peter is mixt with an Alkali salt, it makes a good Salt-peter.

As for sea-salt, possibly it might happen, that if it were left in the Earth for some considerable time, it would impregnate with the Spirit of the Air, and so being at length Volatilized would

render a place fertile. But because it is a very compact body, and its parts closely united, the Volatilizing of it would be a tedious business, and so the present requisite Fermentation failing, the place would remain barren too long to gratifie our expectations.

It is very likely that the Volatile or Nitrous salt meets in the Earth with some Sulphureous or fat matter, that is continually raised by the subter∣ranean heat toward the surface of the Earth, and unites with it. This mixture of a Volatile salt and Sulphur together may much contribute towards ex∣plicating the manner of Vegetation; for just as the mixture of Sulphur and Salt-peter does excellently dispose to an Exaltation by heat, which will not happen while they are separated; so the Bitumi∣nous or fat part of the earth mixing with Salt-pe∣ter, which all Earths have, the subterranean heat exalts them much more easily, than if the Salt were alone. And now let us see what happens from this Exaltation to the production of Plants.

Some part of this Sulphureous salt, meeting with seed in the earth proper to grow, does enter into the seed, and cause a Fermentation, that is to say, suppling the parts of the seed, disposes it to open it self. Now 'tis very certain, (and what has been sensibly demonstrated by Microscopes) that each grain of seed contains in little the whole Plant with all its parts. Wherefore this opening the body of the seed is by reason that the sulphureous salts en∣tring at the pores of the root of this small Plant, and by their Volatile quality insinuating along the Fibres which constitute the Plant, do orderly dis∣play before us what was before but very confused in respect of us.

These salts do never enter at the head of the Plant, and so descend to the Root, though often the Root of the Seed lies uppermost, and the head or stalk downwards, because the Pores of the stalk are not of such a Figure as is proper to receive them, whereas those of the Root have a proper contexture.

The Volatility of these Salts does also cause the stalk, though seated downwards, to rise upwards, and follow their tendency, which is always up; and this is that which by extending and enlarging the Fibres of the Plant, makes it grow to that height which their nature requires.

'Tis probable that this fat part of earth insinua∣ting with the salt, as I have said, does make the Oyl of a mixt body; for we find that those matters which help best to fertilize, are full of Volatile Salt and Oyl, as Dung, Ʋrine, and Plants corrupted.

'Tis fit to observe here, that the salt does act after another-guise manner than the Oyl in hin∣dring the Fermentation or corruption of the matter it is mixed with; for it does not only stop the pores, and hinder the air from entring, but fixes it likewise by its hooked parts, that it can neither have motion nor rarefaction, for which reason it is that meat is salted in order to keep it sweet, and does thereby remain firm and compact for some time.

Three kinds of salt are drawn from Vegetables, an Acid salt called Essential, a Volatile, and a Fixt salt. The first is sometimes like Salt-peter, and sometimes like Tartar, according as it contains more or less earth; this salt is drawn from the juice of the Plant, as I said before; for after ex∣pression

and purifying this juice, it is set in a vessel in some cool place a few daies without stirring, and the salt shoots into Crystals every way. This Acid salt may be said to be the true salt that was in the Plant, because the means that are used in draw∣ing it are Natural, and such as cannot change its nature; but this can't be said of those others, be∣cause the violent fires that are used about them make impressions of another nature, and their effects are very different, so that the fire seems to alter and disguise them, as I shall shew in the fol∣lowing discourse.

The second salt, or the Volatile salt of Plants is usually drawn from seeds or fruits Fermented. While it remains in the Vegetable, it differs from the Essential salt only in this, that being driven up higher by Spirits, it becomes more Volatile. The Fermentation that is caused in fruits by beating and bruising them, does very much assist us in Volatilizing the salt; for it sets the particles at work, and disposes them for an easier separation; but it happens that in the great circulation, or continual motion this salt is in, it unites so strong∣ly with the Oyl, which Fruits and Seeds are full of, that they can't be separated by Crystallizing the juice, as they can in drawing them from other parts of the Plant. We must therefore have re∣course to the help of fire. The fruit or seed which contains the Volatile salt, as I shall prove in its proper place, is Distilled by a Retort, and Water comes forth in the first place, then an Oyl, and lastly a most keen ill scented salt (that easily flies away) upon encreasing the fire to purpose, is dri∣ven into the Receiver. Now it is plain that fire has

chang'd, or else added something to this salt; for when it was in the Plant, it had no manner of smell like that it gets by distillation. But to shew there's a strange alteration in this salt, as soon as it is mix∣ed with an Acid, there presently appears an Ebulli∣tion, or Effervescency, which remains until the Acid has throughly entred into the salt. Which cir∣cumstance does not happen to it in its Natural state, it is this Ebullition that gave it the name of a Volatile Alkali, to distinguish it from a Fixt Al∣kali, of which I shall speak hereafter. The Chy∣mists will needs have this Volatile Alkali to be in the Plant, just the same as when it is drawn; that is to say, they make this a different species of salt, lying hid under the acid, until it is laid open by the force of fire. But this opinion is founded on no credible experience, for Anatomize the Plant how you think fit, without using fire, and you shall never find any other but an acid salt. Doubtless it will be said, that all other ways of dissecting Plants even into their salts, prove too weak without the assistance of this grand dissolvent fire. But if we consider impartially how fire does act, we shall be forced to acknowledge that it rather destroys, and confounds the greatest part of the bodies it opens, and does not leave them in the natural state they were in be∣fore, and especially when it is driven with that force which is necessary to draw this salt. So that I see no reason why the species of things should be multiplied without necessity, by admitting many kinds of salts in Plants, and I conceive with much more probability, that the Volatile Alkali salt is a part of the Acid Essential salt I spoke of, which having been first disposed to a Volatile na∣ture,

and afterwards driven by the force of fire, draws along with it a portion of Empyreumatical Oil, that gives it such a disagreeable smell, and some terrestrious calcined matter, with which it is so strongly united, and which changes its na∣ture, by breaking the Saline points, and rendring them Porous, so that any acid liquor being cast upon it, enters into the Pores, and violently divides the parts, whence follows the Effervescency. Per∣chance likewise this Calx or Calcined earth may have retained igneous particles, and so the edges of the acid beginning to open the pores of salt, these little igneous bodies being in a violent motion do strike about, and break open all their small prisons, and from thence it may be, the vio∣lent Ebullition happens. Such as are prejudiced with the Sentiments of ancient Chymists, will rellish very hardly this new Opinion of mine; but I am perswaded if any one will take the pains to exa∣mine the matter near at hand, and make some Ex∣periments on the salts of Plants, he will find my Discourse come near enough to truth.

The last salt or the fixt salt of Plants remains mixed with the earthy part after Distillation of the other substances; the matter is taken out of the Retort, and calcined in an open fire, for to free it from the soot that blackens it; afterwards the salt is drawn by a Lixivium as I have shewn before. This salt is called fixt, in comparison with others, because this cannot sublime.

It is observable, that because a great quantity of this kind of salt is drawn from a plant called Kali, the name Alkali has been given to the fixt salt of all plants; and that because an effervescency

does rise upon mixing an acid liquor with this Salt, all Volatile or fixt salts, and all ter∣restrious matters which ferment with acids, have come to be called Alkali's.

The Chymists do assure us, but with little foun∣dation for it, that in Terrestrious bodies, in Me∣talls, Coral, Pearl, and generally in all bodies that Ferment with acids, there is an hidden Alkali in them, which is one of the Principles of Fermenta∣tion, wherefore they give them the names of Al∣kali's; but because no manner of Salt can be drawn from them, to prove their Opinion, and they have no other rational Argument to perswade me, they must give me leave to think otherwise than they have done, and I conceive that the contrary to what they have established will serve me better to explicate the truth.

Following therefore the Principle I have laid, I believe that those Terrestrious bodies are them∣selves Alkali's, rather than that the Ebullition of Acid and Alkali proceeds from a salt supposed to be contained in them; and further that the salts are never Alkali's until they have undergone the force of fire, and been reduced into a Calx. I have proved, speaking of the nature of Volatile salt, that the fire did very much change the sub∣stances of things; and as I have shewn there is good reason to think there is but only one species of salt in Plants, and the Volatile salt is but a change wrought by fire; I shall proceed upon the same Principle, and affirm that there is no fixt Al∣kali salt in Plants, but that by Calcination the fire has fixt a part of the acid Essential salt with the earthy part that has serv'd to break the keenest

of its points, and rendred them Porous, like a Calx. It is by reason of these Pores that this kind of salt grows humid, and melts so easily when ex∣posed to the Air; and the Terrestrious parts do turn it into an Alkali, for if they were not mixed with it, it would continue still an acid salt, and opposed to Alkali. But to clear up this point the better, we must consider as nicely as may be the nature of an Acid and an Alkali.

Whereas the nature of a thing so obscure as that of salt, cannot better be explicated, than by ad∣mitting to its parts such figures as are answerable to the effects it produces; I shall affirm, that the acidity of any liquor does consist in keen particles of salts, put in motion; and I hope no body will of∣fer to dispute whether an acid has points or no, seeing every ones experience does demonstrate it, they need but taste an acid to be satisfied of it, for it pricks the tongue like any thing keen, and finely cut; but a demonstrative and convincing proof that an acid does consist of pointed parts is, that not only all acid salts do Crystallize into edges, but all Dissolutions of different things, caused by acid liquours, do assume this figure in their Cry∣stallization; these Crystalls consist of points differ∣ing both in length and bigness one from another, and this diversity must be attributed to the keener or blunter edges of the different sorts of acids; and so likewise this difference of the points in subtilty is the cause that one acid can penetrate and dissolve well one sort of mixt, that another can't rarifie at all: thus Vinegar dissolves Lead, which aqua fortis can't: Aqua fortis dissolves Quick-silver, which Vinegar will not touch: Aqua

Regalis dissolves Gold, whenas Aqua fortis cannot meddle with it; on the contrary Aqua fortis dis∣solves Silver, but can do nothing with Gold, and so of the rest.

As for Alkali's, they are soon known by pour∣ing an acid upon them, for presently or soon af∣ter, there rises a violent Ebullition, which remains until the acid finds no more bodies to rarifie. This effect may make us reasonably conjecture that an Alkali is a terrestrious and solid matter, whose pores are figured after such a manner that the acid points entring into them do strike and divide whatso∣ever opposes their motion; and according as the parts of which the Alkali is compounded, are more or less solid, the acids finding more or less resistance, do cause a stronger or weaker Ebulli∣tion. So we see the Effervescency that happens in the dissolution of Coral is very much milder than that in the dissolution of Silver.

There are as many different Alkali's, as there are bodies that have different pores, and this is the reason why an acid will Ferment with one strongly, and with another not at all; for there must be a due proportion between the acid points, and the pores of the Alkali.

The nature of Alkali's being thus established, there will be no need of flying to an imaginary salt in Plants for explication of the Effervescency; and 'twill be easily conceived that if an Alkali salt is full of a terrestrious matter that renders it porous like other Alkali's, it must cause an Ebullition. That which I said, speaking of Volatile salts, may here be added, that the Igneous particles breaking in through the Pores of the Alkali salt, wherein

they became imprisoned by the Calcination, do much contribute to the raising this Effervescency. And really when the Acid Spirit of Vitriol, or Aqua fortis is cast upon an Alkali salt, there hap∣pens as strong an Ebullition, as when this liquor is flung into the fire it self.

Acid Salts do rarely cause any effervescency with Acid liquors, because their pores being very small, the common acids are not able to pierce into them; but we do sometimes meet with Acids whose points are so fine and so proportioned to the pores of the Salts, that they will find an entrance even into the exceeding little pores of these Acid Salts, and thereby cause a commotion. And then these Salts, although they be Acid, yet may be called Alkali's in respect of such keen Acids. This does happen to Sea-salt, which is an Acid, for though it will make no Ebullition, neither with Spirit of salt, nor with Spirit of Niter, nor with Spirit of Alom, nor with Spirit of Vitriol; yet if you mix it with the strongest Oil of Vitriol, there will rise an Effervescency. Wherefore it may be said that one Acid Salt is an Alkali in respect of another, because there being few bodies without some pores, few of them will prove to be impenetrable, when they meet with Acids of an extraordinary subtlety.

The Fermentation that happens to Dow, to new Wine, and such like things, differs from that I now spoke of, in that it is more gentle, and slow; this is caused by the Natural Acid salt contained in them, which expanding and exalting it self by its motion, does rarifie and raise up the grosser and sulphureous part which endeavours to allay its

motion, from whence it comes that the matter swells up.

The reason why an Acid does not make Sulphu∣reous things Ferment, with so much noise and sud∣denness as Alkali's, is, because that Oyls consist of pliant parts that yield and make no resistance to the points of Acids, as a piece of Wool or Cotton will yield and give way to needles that are thrust into it. Thus methinks two sorts of Fermenta∣tions may be admitted of, the one of an Acid with an Alkali, which may be called Ebullition, and the other, when an Acid does by little and little rari∣fie some softish matter, as Dow, or clear and Sul∣phureous, as Muste, Syder, and all other juices of Plants. This last sort may rather be called Fer∣mentation.

It is further remarkable that the Acid and Al∣kali do so destroy one another in their conflict, that when as much Acid has been by degrees pour∣ed as is necessary to penetrate the Alkali in all its parts, it is then no more an Alkali, nor can it be so again, though you wash it to carry off the Acid, because it has no longer that disposition of Pores which is requisite in an Alkali; and the Acid breaks and loses its points in the contest, especially when the Alkali is pretty compact and solid; so that if you would recover your Acid again, you'l find it has in a manner lost all its acidity, and re∣tains only a sharpness. But the Sulphur or Oyl consisting of supple yielding parts does only re∣ceive some Acid impression, and no such close union, so that it can be drawn from Sulphu∣reous bodies much the same as when it was mixt.

Animals do yield us two sorts of Salt, the one Volatile, and the other Fixt; of the first sort they yield greater quantity than of the second, because they do abound much in Spirits, which by their continual circulation do Volatilize it. This Salt differs but little from the Volatile salt of Seeds and Fruits, both which are drawn in a Retort; they have the same kind of smell, taste, and other virtues. The Volatile salt of Animals keeps dry a longer time than the others, because it carries away with it more fixt salt than those others. As for fixt salt, animals do yield but a very little of it, and in some animals you shall find none at all; it is drawn as the fixt salt of Plants; they are both Alkali's.

There is no salt that can be called alkali, to be found in the parts, or humors of Animals, until they have passed the fire; a Saline serosity may be observed in them, but that salt is acid; and it proceeds doubtless from the Aliments that are taken for nourishment. Now as I have shewn that there is only an acid salt in Earths and Vegetables, so I may say the same of Animals, and the rather because no other kind of Salt can be found in them in their Natural state; the alkali salts that are drawn from them, are only several mutations of an acid salt, made by fire, which mingles with them earthy particles after the manner I have spo∣ken of treating of the Alkali's of Plants. But it is observable, that whereas there is a greater pro∣portion of Spirits in Animals than Seeds, these Spirits do serve to exalt all the Salt; which is the reason that less fixt salt is to be found in Animals than Plants.

As for what many do say that Choler causes an Effervescency like an Alkali, when an acid is cast upon it, 'tis a mistake through want of right Ob∣servation, for no Ebullition at all happens for some time. Nevertheless I will not say, that an acid produces no Fermentation in Choler, Bloud, and other parts of the body, for it does very often re∣ally do that; but that is no more than uses to be done in new Wine, Beer, and other liquors of the like nature. I have already explicated this sort of Fermentation.

We ought not to omit speaking of the Coagulati∣on that's made in Milk after a Fermentation caused either by Heat, or some Acid put into it.

Methinks here is no need at all of supposing an Alkali salt, that ferments with the Acid of this li∣quor, as many suppose for explicating this Effect, since if we consider but the natural composition of Milk, we shall find it to be nothing but a Creamy substance swimming on the Serum, and mixed only superficially with it, by the intermixture of some salt; so that it is in a fitting state of separation, as soon as the salt gains a little more motion than it had, whether it be by Fermentation, or by en∣creasing its activity by an acid of its own nature. Thus when the heat of the Summer, or fire has stirred up the acid that is in the Milk, or else some acid is poured into it, the edges of the acid do cut and divide the Creamy part, to gain a free moti∣on in the Serum, and separate into Curd all the Butter and Cheese. Now there's nothing strange in the Precipitation of the Curd, especially when an acid has been poured upon the Milk, for be∣sides the weight it gains by thickning, some part

of the acids do mix with it, and encrease its weight; for according as the acid that was ming∣led is stronger or weaker, the Curd does Precipi∣tate more or less.

Perhaps some will say, for as much as acid is always the cause of Coagulation in Milk, there's no great likelihood that a salt of the same nature should be the instrument of uniting the several parts of Milk.

But it must be considered, that although there is an acid in Milk (as no body can doubt, seeing it sowres of it self, when stale) this acid is as it were imbodied in the ramous parts of the Oyl, so that there is loses all its motion and cannot come to action but by rarifying the Oyl, and making it fit to mix with the serous part; it is the due pro∣portion of this salt, Oyl, and serum, that makes the Butter and Cheesy part of Milk.

Now I hope I have said enough to establish what I have affirmed, that there's no salt in nature be∣sides the acid, out of which all other Salts are made, and that the Alkali salt has no Natural existence in mixt bodies. My discourse will be the better relished when I speak of the Operations of Chy∣mistry, and you'l find that by this Principle, which I may call the most Natural and impartial of all that have been laid till now, I shall be able to give account of many Phaenomena's that have never been explicated by common Principles.