wonder if from this different disposition of their particles, such different colours are produced in them.
III. Why the Roots of most Plants are white. The Root which lies hid in the ground, is com∣monly more tender than the other parts of the Plant, and for the most part of a white colour.
The Reason is, because the particles of the Juice, which by heat are agitated within the pores of the Roots, endeavour to get out, and accord∣ingly in effect many of them do break their Pri∣son and fly away. But being hindred by the Earth, that lies about them, from going further, they return to the Root again, where undergoing a 2d Concoction, they make the Root the more tender. And forasmuch as that moisture which imparts a Greenness to the Leaves, is by the warmth of the Earth changed into froth, this makes the Root to look white, because according to the mul∣tipliciy of its surfaces, it reflects various parts of Light. Hence it is common with Gardners to co∣ver some Plants with Mould or Sand, as Succory Endive, Cabbage, Leeks, &c. to make them ten∣der, and to give them a white colour.
IV. Whence the Odours of Herbs do proceed. Some Vegetables are much more odorous than others: For such as grow in Arabia, and other hot Climates, are of a stronger fragrancy than others; as appears in Cinnamon, whick keeps its odour for many years.
The Reason is, because the odoriferous Steams that proceed from Bodies, do consist of sulphurous or fat matter, which being attenuated by Heat, and reaching the mamillary processes of the Nostrils, doth affect them either softly and pleasantly, or harshly. And forasmuch as those Vegetables which grow in hotter Countries, are more exposed to the Rays of the Sun, which exhale the watry humours, the fat and sulphurous humour only remains, which furnisheth the matt••r of all Odours, and is the more readily conveyed to our Nostrils, as being disentangled from the encumbrances of the watry particles. Now that this fat and sulphurous mat∣ter, is that wherein the Odours of Bodies doth con∣sist is evident from hence, because when this sul∣phurous matter is taken away by distillation, the odour or fragrancy that is in that Body is taken away together with it, as appears in the Caput Mortuum, or remaining Dregs that are left in the Alembick after distillation which hath no scent at all. And therefore it is no wonder, that those Plants are of a stronger scent, whose fat and oleous particles are resolved by heat; and that those are of a weaker scent, and do less affect our Organs, which grow in moist and wet places. Because their Juice is not throughly digested for want of heat, and the abundance of moisture hinders the due concoction of the sulphurous matter, and keeps it from being dilated and rarefied. Hence it is that such Plants as these do smell more strong∣ly when they are dry, than when moist and green, because then the odorous particles breath forth more freely, as being no longer drowned or entangled in moisture.
V. Why Fruits in their progress to maturity change their smell. Fruits have not always the same smell, but change the same according to their several stations: For such as are near their perfect Ripeness, do smell more sweetly than those that are green and un∣ripe.
The Reason is, because since odour consists in the dry and thin parts of Bodies, the same is made
the more pleasant, and doth more softly affect the Organ of smelling, by how much the matter of the said odorous Steams is more thin and better di∣gested: Which certainly is then, when Fruits are arrived to the pitch of perfect maturity, and ready to be gathered. For then by reason of a long de∣coction the Juice is more purified, the parts di∣gested, and their perfect percolation advanced. And when this happens, no wonder if copious steams proceed from Fruit at this time, and more pleasant smells than when they are only in their first tendency to maturity.
VI. The ca use of the dif∣ferent Taste that is in Fruits. Almost all Fruits are distinguish'd by their Taste, as affecting the Tongue and Palat after a peculiar manner. Some are of a harsh taste, as Sloes; o∣ther of a smart or sharp taste, as Onions, Mustard, &c. some sweet, as Wheat; some sower, as Sorrel; some bitter, as Wormwood, Aloes, &c.
This difference of Taste in Vegetables, proceeds from the different texture of their particles where∣of the Fruit consists, and which entring the Organ of the Taste, do affect the same. For these little Bodies, when they are mixed with the Spittle, have the power of moving the Tongue, and impres∣sing several affections upon it. Wherefore the particles of such Bodies which draw the Tongue to∣gether, and make it rough and harsh, are said to be of a harsh or sower and adstringent taste as un∣ripe Fruit. And such whose particles prick the Tongue, and divide it with the sense of a kind of dilating heat, are said to be of a sharp, smart and biting taste, as Pepper, Mustard, Arsmart, &c. Those which smooth the Tongue, and pleasantly affect, are called sweet, as Licorish, &c. Those which prick the Tongue, and affect it with a con∣stringent sensation of cold, are called sharp and styptick, as Cypress Nuts, the Rind of Pomegra∣nates. Such as impress a kind of dryness upon the Tongue, are called bitter, as Aloes, Coloquintida, the Lesser Centaury, Wormwood, &c. So that the whole difference of these Bodies consists only in this, that their particles are of a different magni∣tude, and vary also in their Figure, Motion, Hard∣ness, Lightness and several other ways.
VII. Why the smoak of Tobacco seems sweet after the tasting of Vitriol. Thus we find by daily Experience, that when a Man hath tasted Vitriol before his taking a Pipe of Tobacco, the smoak will seem as sweet to him as Hony, and with a pleasant tickling will affect his Organ of Taste; because the styptick or ad∣stringent saline particles that are in the Vitriol, being impregnated with the sulphureous particles evaporated from the Tobacco, do produce a sweet Taste.
VIII. Why Gar∣lick and Onions lose their bit∣terness by boyling. Some Fruits do change their Tastes, so as that those which before were biting and bitter, become sweet and grateful; thus Garlick and Onions, being boiled in water, lose their Acri∣mony.
The Reason is, because the Taste of Fruits con∣sists in their stiff and pricking saline particles. And therefore Garlick and Onions become sweet and pleasant when they are boil'd, because the fire opening their pores, makes way for the saline par∣ticles to exhale. Hence it is also, that all Fruits, as they ripen, grow sweeter; forasmuch as upon the evaporating of their moisture, their salt Ar∣moniack and other volatil saline particles fly away, leaving these only behind them that procure a sweet Taste to the Fruits. And it is for the same