all the rest, its in-existent Elementary Ingredients; much lesse to
determine what Primogeneal and Simple Bodies convened together to
compose it. To exemplify this, I shall add to what I have already on
several occasions Represented, but this single instance.
You may remember (_Eleutherius_) that I formerly intimated to you,
that besides Mint and Pompions, I produced divers other Vegetables of
very differing Natures out of Water. Wherefore you will not, I
presume, think it incongruous to suppose, that when a slender
Vine-slip is set into the ground, and takes root, there it may
likewise receive its Nutriment from the water attracted out of the
earth by his roots, or impell'd by the warm'th of the sun, or pressure
of the ambient air into the pores of them. And this you will the more
easily believe, if you ever observ'd what a strange quantity of Water
will Drop out of a wound given to the Vine, in a convenient place, at
a seasonable time in the Spring; and how little of Tast or Smell this
_Aqua Vitis_, as Physitians call it, is endow'd with, notwithstanding
what concoction or alteration it may receive in its passage through
the Vine, to discriminate it from common Water. Supposing then this
Liquor, at its first entrance into the roots of the Vine, to be common
Water; Let Us a little consider how many various Substances may be
obtain'd from it; though to do so, I must repeat somewhat that I had a
former occasion to touch upon. And first, this Liquor being Digested
in the plant, and assimilated by the several parts of it, is turn'd
into the Wood, Bark, Pith, Leaves, &c. of the Vine; The same Liquor
may be further dry'd, and fashon'd into Vine-buds, and these a while
after are advanced unto sour Grapes, which express'd yield Verjuice, a
Liquor very differing in several qualities both from Wine and other
Liquors obtainable from the Vine: These soure Grapes being by the heat
of the Sun concocted and ripened, turne to well tasted Grapes; These
if dry'd in the Sun and Distill'd, afford a faetid Oyle and a piercing
_Empyreumatical_ Spirit, but not a Vinous Spirit; These dry'd Grapes
or Raisins boyl'd in a convenient proportion of Water make a sweet
Liquor, which being betimes distill'd afford an Oyle and Spirit much
like those of the Raisins themselves; If the juice of the Grapes be
squeez'd out and put to Ferment, it first becomes a sweet and turbid
Liquor, then grows lesse sweet and more clear, and then affords in
common Distillations not an Oyle but a Spirit, which, though
inflamable like Oyle, differs much from it, in that it is not fat, and
that it will readily mingle with Water. I have likewise without
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