AN
IDEA
OF A
Philosophical History
OF
PLANTS.
IF WE take an account of the Degrees whereunto the Knowledge of Vegetables is Advanced, it appeareth, That besides the great Varieties, which the Successful Arts of Florists, or Transplantations from one Climate to another, have produced; we have very many Species brought to light, especially Natives of the Indies, which the Ancients, for any thing that appears in their Writings now extant, were ignorant of. In which particular Clusius, Columna, Baubinus, Boccone, and others, have performed much. Withall, That their Descriptions (of all Parts above ground) their Places and Seasons, are with good diligence and preciseness set before us. Likewise their Order and Kindred: for the adjusting whereof our Learned Countryman Mr. Ray, and Dr. Morrison, have both taken very laudable pains. As also the ordering of them with respect to their Alimental and Mechanick Uses; for which, amongst others, Mr. Evelyn and Dr. Beal have deserved many thanks, and great praise. We are also informed, of the Natures and infallible Faculties of many of them. Whereunto so many as have assisted, have much obliged their Posterity.
2. §. By due Reflection upon what hath been Performed; it also appears, what is left Imperfect, and what Undone. For the Virtues of most Plants, are with much uncertainty, and too promiscuously ascribed to them. So that if you turn over an Herbal, you shall find almost every Herb, to be good for every Disease. And of the Virtues of many, they are altogether silent. And although, for the finding out, and just appropriation of them, they have left us some Rules, yet not all. The Descriptions likewise of many, are yet to be perfected; especially as to their Roots. Those who are very curious about the other Parts, being yet here too remiss. And as for their Figures, it were much to be wished, That they were all drawn by one Scale; or, at most, by Two; one, for Trees and Shrubs; and another for Herbs. Many likewise of their Ranks and Affinities, are yet undetermined. And a great number of Names, both English and Latine, not well given. So what we call Goat’s-Rue, is not at all of kin to that Plant, whose Generical Name it bears. The like may be said of Wild-Tansy, Stock-July-Flowers, Horse-Radish, and many more. So also when we say Bellis Major, & Minor, as we commonly do, these Names would intimate, That the Plants to which they are given, differ (as the great double Marigold, doth from the less) only in Bulk: whereas, in truth, they are two Species of Plants. So we commonly say, Centaurium Majus & Minus, Chelidonium Majus & Minus, and of others in like manner, which yet are distinct Species, and of very different Tribes. But for the Reason of Vegetation, and the Causes of all those infinite Varieties therein observable (I mean so far as Matter, and the various Affections hereof, are instrumental thereunto) almost all Men have seemed to be unconcerned.
3. §. That Nothing hereof remaineth further to be known, is a Thought not well Calculated. For if we consider how long and gradual a Journey the Knowledge of Nature is; and how short a Time we have to proceed therein; as on the one hand, we shall conclude it our ease and profit, To see how far Others have gone before us: so shall we beware on the other, That we conceive not unduly of Nature, whilst we have a just value for Those, who were but her Disciples, and instructed by Her. Their Time and Abilities both, being short to her; which, as She was first Designed by Divine Wisdom; so may Her vast Dimensions best be adjudged of, in being compared Therewith. It will therefore be our Prudence, not to insist upon the Invidious Question, Which of Her Scholars have taken the fairest measure of Her; but to be well satisfied, that as yet She hath not been Circumscribed by Any.
4. §.Nor doth it more behove us to consider, how much of the Nature of Vegetation may lie before us yet unknown; Than, to believe, a great part thereof to be knowable. Not concluding from the acknowledged, much less supposed Insuccessfulnes, of any Mens Undertakings: but from what may be accounted Possible, as to the Nature of things themselves; and from Divine Providence, by Infinite Ways conducting to the knowledge of them. Neither can we determine how great a part This may be: Because, It is impossible to Measure, what we See not. And since we are most likely to under-measure, we shall hereby but intrench our Endeavours, which we are not wont to carry beyond the Idea, which we have of our Work.
5. §. And how far soever this kind of Knowledge may be attainable, its being so far also worthy our attainment will be granted. For beholding the Many and Elegant Varieties, wherewith a Field or Garden is adorned; Who would not say, That it were exceeding pleasant to know what we See: and not more delightful, to one who has Eyes, to discern that all is very fine; than to another who hath Reason, to understand how. This surely were for a Man to take a True Inventory of his Goods, and his best way to put a price upon them. Yea it seems, that this were not only to be Partaker of Divine Bounty; but also, in some degree, To be Copartner in the Secrets of Divine Art. That which were very desireable, unless we should think it impertinent for us to design the Knowing of That, which God hath once thought fit to Do.
6. §.If for these, and other Reasons, an inquiry into the Nature of Vegetation may be of good Import; It will be requisite to see, first of all, What may offer it self to be enquired of; or to understand, what our Scope is: That so doing, we may take our aim the better in making, and having made, in applying our Observations thereunto. Amongst other Inquiries therefore, such as these deserve to be proposed. First, by what means it is that a Plant, or any Part of it, comes to Grow, a Seed to put forth a Root and Trunk; and this, all the other Parts, to the Seed again; and all these being formed, by continual Nutrition still to be increased. How the Aliment by which a Plant is fed, is duly prepared in its several Parts; which way it is conveyed unto them; and in what manner it is assimilated to their respective Natures in them all. Whence this Growth and Augmentation, is not made of one, but many differing Degrees, unto both extremes of small and great; whether the comparison be made betwixt several Plants, or the several Parts of one. How not only their Sizes, but also their Shapes are so exceeding various; as of Roots, in being Thick or Slender, Short or Long, Entire or Parted, Stringed or Ramified, and the like: of Trunks, some being more Entire, others Branched, others Shrub’d: of Leaves, which are Long or Round, Even-edg’d or Escallop’d, and many other ways different, yet always Flat: and so for the other Parts. Then to inquire, What should be the reason of their various Motions; that the Root should descend; that its descent should sometimes be perpendicular, sometimes more level: That the Trunk doth ascend; and that the ascent thereof, as to the space of Time wherein it is made, is of different measures: and of divers other Motions, as they are observable in the Roots, Trunks, and other Parts of Plants. Whence again, these Motions have their Different, and Stated Terms; that Plants have their set and peculiar Seasons for their Spring or Birth, for their Full Growth, and for their Teeming; and the like. Further, what may be the Causes as of the Seasons of their Growth; so of the Periods of their Lives; some being Annual, others Biennial, others Perennial; some Perennial both as to their Roots and Trunks; and some as to their Roots only. Then, as they pass through these several Seasons of their Lives, in what manner their convenient feeding, housing, cloathing or protection otherwise, is contrived; wherein, in this kind and harmonious Oeconomy, one Part, may be officious to another, for the preservation of the health and life of the whole. And lastly, what care is taken, not only for themselves, but for their Posterity; in what manner the Seed is prepared, formed and fitted for Propagation: and this being of so great concernment, how sometimes the other Parts also, as Roots, in putting forth Trunks; Trunks in putting forth Roots; yea in turning oftentimes into Roots themselves; whereof, in the Second Book of the Anatomy of Plants, I shall give some instances. With other Heads of Inquiry of this kind.
7. §.Nor are the Natures, Faculties, and Contents of Vegetables less various, or a particular Inspection hereinto, of less concernment. For since All, or Most, seem to grow in the same manner, with one Sun, one Rain, indifferently well upon one Soil, and, to outward appearance, to have the same Common Parts; it may be asked, How it comes to pass that their Liquors, or other Contained Parts, are of such different Kinds; one being Watry, another Winy, a third Oily, a fourth Milky, and the like. How also there is such a variety in their Sensible Qualities, as their Colours, Tastes, and Smells; what those Materials are, which are necessary to the Being of these Qualities; and those Formalities, wherein their Essence doth consist; as what it is that makes a Plant, or Flower, to be white or red; fragrant or fetid; bitter or sweet; or to be of any other Colour, Smell, or Taste. In like manner, their Faculties and Powers, what that is, or those things are, by which they are constituted; as whence one becomes Purgative, another Vomitory, a third Diaphoretick, &c., These, I say, with many other particular Inquiries depending hereupon; as they cannot but much oblige the Reason of Man to be obsequious to them, so by bringing in, at least, some satisfaction, will no less reward it. Especially, if it be withal considered, that besides our satisfaction as to the Nature of Vegetation; some further Light, to divers other parts of Knowledge, may likewise hence arise.
8. § For since the present Design will ingage us, to an accurate and multifarious Observation of Plants; we may hereby be enabled to range and sort them with more certainty, according to the Degrees of their Affinity. And all Exoticks, Plants or Parts of Plants, may probably be reduced to some such Domesticks, unto which they may bear the best Resemblance. Again, it may frequently conduct our minds to the consideration of the State of Animals; as whether there are not divers material Agreements betwixt them both; and what they are. Wherein also they may considerably differ, and what those things are which are more essential to their distinguishment. And besides, not only to compare what is already known of both; but also, by what may be observed in the one, to suggest and facilitate the finding out of what may yet be unobserved in the other. So also the consideration of the Colours, Smells, and Tastes of Vegetables, may conduce to the Knowledge of the same Qualities in General; or of what it is, that constitutes them such, in any other Body: not as they are actually received by Sense; but so far, as such Materials or external Circumstances, are requisite to their becoming the Adequate Objects thereof. It may lead us also to inquire into further Ways of Cultivation, with respect to the whole Plant, or to the Flower, Fruit, or other Part: To amend them as to their Sizes, Colours, Tastes, Fruitfulness, or otherwise: To think of other Ways of Propagation; or to apply those already known to other Plants than hath been used. Likewise the Knowledge of their Mechanical Uses may hereby be enlarged; both as to the Reason of their use, in such particular Trades and Manufactures, already known; and the discovery of other uses yet unknown. As also their Alimental, with respect both to Meats and Drinks; the preparation of some, and the finding out of others. But especially their Medicinal; some Plants which have hitherto been neglected, may be applied to use; the Perverted uses of some, and the Confused uses of others, may be rectified. What may best correct their Malignancies, or inforce their Virtues; When needful to add the preparations of Art to That of Nature; How to Enlarge those of Art, and Rectifie those which are indeed Inartificial, may hereby be better conjectured. The knowledge of all which, that we may know how far it is accessible, and what probable Approaches may be made towards it; those several Means I have thought of, and suppose necessary thereunto, are next to be proposed.
9. §. Reflecting then upon the present Design, and seeing this to lie wide; we shall, in the first place, conclude the Means attending thereon, should do so likewise. Wherefore, although some may present themselves unto us as more promising; yet let us suppose what several Persons, were they hereunto engaged, each according to his Sense and Genius, would possibly make choice of. Believing, that although Considering Men may vary, in the approval of their own Sense and Notion; yet not always mearly, because it is their own; but because each, may probably see somewhat more in his own, than others do. Wherefore it will be our surest Logick to conclude, Not because no Mean may be approved by all Men, that all Means should be rejected; but rather, because each may be approved by some, that therefore, all be made choice of. And these, I think, may be comprehended under Five General Heads of Enquiry. First, Of those Things, which are of more External Consideration about Plants, as their Figures, &c. Secondly, Of their Compounding Parts, as Vessels, &c. Thirdly, Of their Liquors, and other Contents. Fourthly, Of their Principles, as Salts, &c. Fifthly, Of their Aliment, as Water, and other Means of Growth.
10. §. AND FIRST of all, whatever is of more External Consideration, The First General Mean. as the Figures, Proportions, Motions, Seasons, Situations of Vegetables, and of their several Parts, should be observed. In doing which, a particular survey of all their Varieties should be taken. And then a Comparison made betwixt these, and the several Plants, or Parts of Plants, whereof they are the Properties. To the end, We may, if possible, be thereby conducted to find out, what other, either sensible, or more recluse Property, any of them may agree together in. For it is not more certain, that the three Angles of every Rectilinear Triangle, because all ways equal to two Right Angles, are therefore, if put together, always the same: than that one Property, agreeing to divers Vegetables, should have one Cause: For although the Scope and End may vary; yet the Cause, as it is the Cause of that Property, must be one: and consequently, must also import some Identity in the Nature of all those Vegetables wherein it Acts. Wherefore by thus comparing of them, we shall be able more exactly to state the Orders and Degrees of their Affinities; Better to understand both the Causes and Ends of their Varieties: And more probably to conjecture of their Natures and Vertues.
11. §. First then the various Figures of their several Parts should be observed; and that with respect both to the Forms, and the Positions, by which their Roots, Trunks, Branches, Leaves, Flowers, Fruits, and Seeds may vary, or agree; and those several Lines, by which both the said Varieties are determin’d. In which of these Parts, the agreement chiefly lies; this being both more observable, and more material in some of them; less in the Root, more in the Flower, or Seed. And in how many of these Parts together; whether one, more, or all. By both which, the Orders and Degrees of Affinity, which are many, may be accounted; either as to what we strictly call Kindred, or else Analogy. For there are found, not only Herbs accounted of several Tribes, which are ally’d; and some of the Smallest, which are of kin to the Greatest: But there are also, probably, some Herbs, which have a particular Relation, to many Kinds of Shrubs; and some Shrubs, to many Kinds of Trees. Thus the several sorts of Letuce, are of Kin, together in the First Degree; with Endive, in the Second. The several Clarys, amongst themselves in the First; with Horehound, in the Second; with Lamium, in the Third. All Strawberries agree together, in the First Degree; with Cinquefoyl, in the Second; with Tormentil in the Third; and with Avens, &c. in other Degrees more remote. So Agrimony, hath alike Analogy unto Strawberry; as Goats-Rue, hath to Claver: And Strawberry, the like unto the Rasp; as Goosberry to the Vine; or Burnet, to the Rose. Amongst the several Sorts of Grass, there are some which match all those of Corn; which is but a greater kind of Grass. So again all Pulse, are not only of kin, in their several Degrees, to one another; but likewise, to almost all kinds of Trefoyls, as Melilot, Fœnugreek, and the common Clavers themselves; as by comparing not only their Leaves, but Flowers, Seeds, and Cods together, may be evident. For the several parts of the Flower of a Trefoyl, are so many more Flowers, containing so many Cods of small Seeds, all, in shape, agreeable to the Flowers, Cods, and Seeds of Pulse. The same Relation, which Trefoyls have to the Peas or other Pulse; Colts-foot, hath to Buttyr-Bur; Chickweed to Leucanthemum; Groundsell, to Jacobæa; or Scorodonia, to Foxglove: Or, to go higher, as the Leguminous Kinds of Herbs, have to Sena, or some other of the Lobed Shrubs and Trees. And, as among Animals, there are some which connect several Kinds; as the Batt doth Beasts and Birds: So, among Plants, there are some also, which seem to stand between two Tribes; as Lappa, between Knapweeds and Thistles; Lampsana, between the Intybaceous Kind, and the Mouse-ears.
12. §. From hence likewise, the Natures of Plants may be conjectured. For in looking upon divers Plants, though of different Names and Kinds; yet if some affinity may be found betwixt them, then the Nature of any one of them being well known, we have thence ground of conjecture, as to the Nature of all the rest. So that as every Plant may have somewhat of Nature individual to it self; so, as far as it obtaineth any Visible Communities with other Plants, so far, may it partake of Common Nature with those also. Thus the Wild, and Garden Cucumers, have this difference; that the one purgeth strongly, the other, not at all: yet in being Diuretick, they both agree. The Natures of Umbelliferous Plants, we know, are various; yet ’tis most probable, that they all agree in this one, scil. in being Carminative. The several sorts, both of Corn and Grass, are all akin; there is no doubt therefore, but that the Seeds of Grass themselves (of Rye and Oats it is tryed) if it were worth the while to order them, as Barley, would yield an inflammable Spirit. So likewise the several Kinds of Pulse, have some one community in their Form, as is said: for which reason, I question not, but that in some Cases, wherein Cicers are esteemed a good Medicine; a Decoction of the better sort of Pease, especially that we call the Sugar-Pease, may go beyond them. As doth also the Flower or Meal of Beans, that of the Seeds of Fœnugreek; even there, where they are accounted excellent. So Tulips, Lillies, Crocuses, Jacynths, and Onions themselves, with many others, in their several Degrees, are all allied. If therefore Crocuses, Onions, Lillies, agree in one or more Faculties, then why may not all the rest? as in being Anodyne; or in some other Common Nature; whereby, in their Vegetation, their Parts are Governed and Over-ruled, to one Common or Analogous Form.
13. §. The Proportions likewise, amongst the several Parts of Vegetables, for the same Reasons, deserve to be observed; the comparison being made, both betwixt the Parts of several Plants, and the several Parts of one. And here again, either betwixt any Two of the Parts, or any One of them, and the Whole besides, or all the rest put together. So some larger Seeds, produce a small Root; as those of Cucumer: and others smaller, produce one very great; as those of Bryony. Some Plants, as the Melon, though themselves but very slender, yet have a vast and bulky Fruit; others again, as Thistles, and many yet more substantial, have no other Fruit, besides their Seed. So the Seeds of all Pulse, and especially, the Garden Bean, though large, yet produce but a small Plant: but those of Foxglove, Mullen, Burdock, Sun-flower, &c. being themselves much less, do yet produce a far greater. And especially, those Seeds, which are inclosed in the Thicker sort of Cover, (analogous to that I have elsewhere called the Secondine) as that of Peony; Anat. Plant. Book I. Chap. ult.whose Seed, so called, is only the Nest wherein the true and real Seed is lodged, no bigger than a little Pins head: which is also observable of the Seeds of divers other Plants. These, and the like Proportions, as they lie betwixt the several Parts, should be noted: and to what Plants or Parts especially, any of them may agree: comparing also in what other kind of Properties an agreement betwixt the said Parts may be found: that so doing, we may, if possible, amongst all their Individual Natures, be instructed to single out those Common Ones, which are concomitant to such Agreeing Properties.
14. §. The several Seasons also of Plants, and of their Parts, should be considered. Observing at what particular Times of the Year, any of them chiefly Spring, Early or Late. The Times wherein they Germinate; whether for some Space only, or all the Year long. Wherein they Spring, after Sowing; or Flower, after Springing, sooner, or slower. Which Flower, the first Year, or not till the second. Which after the Leaves are put forth, or before them; for so, some do, as the Crocus Vernus, Bears-foot, Hepatica aurea, and others; all the Leaves, at the time of their flowering, being old, or of the foregoing Year’s growth. So likewise the Maturation of the Fruit or Seed; how long after the Flower, and the like. All or some of which Varieties, being laid together, we may probably conjecture the Causes thereof, and the Natures of the Plants in which they are seen: scil. as such a Degree of Heat may be necessary for the Fermentation, or the better Distribution of the Sap of such a Plant; or for the Impregnation of the Aer, to be mixed therewith; or the due Disposing of the Soil, to render the most convenient Aliment thereunto. So the Principles of such Plants, which flower all the Year, may be more equally proportion’d. Those which flower before the Leaves put forth, as the Crocus Vernus, and those which flower in Spring, may be accounted Rank, and full of Volatile Salt. But Autumn Plants especially, to abound with a Fixed: and the like.
15. §. The proper Places also of Plants, or such wherein they have, from their Seeds, or other way of Propagation, a Spontaneous growth, should be considered. And that as to the Climate; whether in one Colder, Temperate, or more Hot. The Region; Continent, or Island. The Seat; as Sea, or Land, Watry, Boggy, or Dry; Hills, Plains, or Vallies; Open, in Woods, or under Hedges; Against Walls, rooted in them, or on their Tops: and the like. And perhaps the Seeds of some Plants, as of Mosses, (which, through their smallness, will ascend like Moths in the Sun) may fly or swim for some time, in the Aer, viz. till they begin to shoot, and so become heavy enough, to fall down upon the Ground. From whence, in like manner, as from their Seasons, their particular Natures may be directed unto. In that, so far as we may conjecture the nature of such an Aer, Soil, or Seat, we may also of such a Plant, to which they are congenial.
16. §. So likewise, those many Varieties observable in the Motions of Plants, and of their Parts, both Kinds and Degrees; Ascending, Descending, and Horizontal; Rectilinear, and Spiral Motions, should be noted; to what Plants they agree, and wherein any of these Motions may be analogous to those of Animals. And in a word, any other Forensick Properties of Plants. And then, to Compare them all together; both being necessary. For Thoughts cannot work upon nothing, no more than Hands. He that will build an House, must provide Materials. And on the contrary, the Materials will never become an House, unless, by certain Rules, we joyn them all together. So, it is not, simply, the Knowledge of many things, but a multifarious Copulation of them in the Mind, that becomes prolifick of further Knowledge. And thus much for the first General Mean.
17. §. THE NEXT which I propose, and that a most necessary one, is Anatomy. The Second General Mean. For when upon the Dissection of Vegetables, we see so great a difference in them, that not only their Outward Figures, but also their Inward Structure, is so Elegant; and in all, so Various; it must needs lead us thus to Think, That these Inward Varieties, were either to no End; or if they were, we must assign to what. To imagine the first, were exceeding vain; as if Nature, the Handmaid of Divine Wisdom, should with Her fine Needle and Thred, stitch up so many several Pieces, of so difficult, and yet so groundless a Work. But if for some End, then either only to be looked upon, or some other besides. If for this only, then this must be such as in respect whereof, Her Work is at no time, nor in any degree frustrate; the contrary whereunto, is most manifest. For although Men do every where, with frequent pleasure, behold the Outward Elegancies of Plants; yet the Inward Ones, which, generally, are as Precise and Various as the Outward; we see, how usual it is, for the beholding of These, to be omitted by them. And besides, when we have observed Nature’s Work, as well as we can; it may be no impediment to our best Endeavours, to believe, That some Parts of it, will still remain behind, Unseen. So that if to be Seen, were the only End of it, it must needs be wholly frustrate, as to the greater number of Men; and, in some part, as to all. Wherefore, we must suppose some other Ends of the said Varieties, which should have their Effect, and so These, not be in vain, whether Men beheld them or not; which, are, therefore, such as have respect to Vegetation: That the Corn might grow, so; and the Flower, so, whether or no Men had a mind, leisure, or ability, to understand how.
18. §. If then the Anatomy of Vegetables be so useful a Mean, we ought not to streighten it; but to force this, as well as the rest, to its utmost Extent. And therefore, first of all, To go through all the Parts, with equal care; examining the Root, Trunk, Branch, Leaf, Flower, Fruit, and Seed. Then to Repeat or Retrograde the Dissection, from Part to Part: in that, although the best Method of Delivery, for clear Discourse, can be but one, according to that of Nature, from the Seed forward, to the Seed: yet can it not but be useful, for That of Dissection, to proceed to and fro; somewhat or other being more Visible in each several Part, from whence still an Hint may be taken, for the ushering in the observation of it in the others. To examine, again, not only all the Parts,but Kinds of Vegetables, and comparatively, to observe divers of the same size, shape, motion, age, sap, quality, power, or any other way the same, which may also agree, in some one or more particulars, as to their Interiour Structure: and to make this comparison, throughout all their Parts and Properties. To observe them likewise, in several Seasons of the Year, and in several Ages of the Plants, and of their Parts; in both which, divers of them may be noted to change, not only their Dimensions, but their Natures also; as Vessels, do into Ligaments; and Cartilages, into Bones, sometimes, in Animals. And to do all this by several Ways of Section, Oblique, Perpendicular, and Transverse; all three being requisite, if not to Observe, yet the better to Comprehend, some Things. And it will be convenient sometimes to Break, Tear, or otherwise Divide, without a Section. Together with the Knife it will be necessary to joyn the Microscope; and to examine all the Parts, and every Way, in the use of That. As also, that both Immediate, and Microscopical Inspections, be Compared: since it is certain, That some things, may be demonstrated by Reason and the Eye conjunct, without a Glass, which cannot be discovered by it; or else the discovery is so dark, as which, alone, may not be safely depended on.
19. §. By these several Ways of Inspection, it will be requisite, To observe their Compounding Parts; as Simply considered, and as variously Proportioned, and Disposed. As Simply considered, to note their Number; what, and whether the same, in all: their Kinds, wherein different in the same, or divers Vegetables: their Original, in part, or in whole: Structure, as to their Contexture and their Cavities; Their Contexture, within themselves severally, and as joyned together: their Cavities, as to their Size, Shape, and Number; in which a great variety will be found. Next their Positions one amongst another, which are also various; as Anterior, Posterior, Collateral, Surrounding, Mediate, Immediate, Near, Remote; both as they respect the several Parts, and the several portions of one: And all these, as few, or more; these or others of them, may be diversely Compounded together. And then the Proportions they bear one to another; whether as to Minority, Equality, or Excess; each Part compared with each, and that as to the several Degrees appearing in the said Proportions; the Varieties whereof may be exceeding numerous. For if we should suppose but Four considerable Parts generally constitutive of a Vegetable: These Four, produce a Variety Four ways. First, when One is Unequal; and then it produceth only Four Varieties: and those two ways, scil. when one is Greater, and the other three, Equal and Less; or when one is Less; and the other three, Equal and Greater. Secondly, when Two be Unequal; and then they produce Six Varieties. Thirdly, when Three be Unequal, which produceth Twelve Varieties. Or lastly, when all Four be Unequal; which produceth Twenty four: which general Varieties, may be further multiplied by their several Degrees.
20. §. From all which, we may come to know, what the Communities of Vegetables are, as belonging to all; what their Distinctions, to such a Kind; their Properties, to such a Species; and their Peculiarities, to such Particular ones. And as in Metaphysical, or other Contemplative Matters, when we have a distinct knowledge of the Communities and Differences of Things, we may then be able to give their true Definitions: so may we possibly, here attain, to do likewise: not only to know, That every Plant Inwardly differs from another, but also wherein; so as not more surely to Define by the Outward Figure, than by the Inward Structure, What that is, or those things are, whereby any Plant, or Sort of Plants, may be distinguished from all others. And having obtained a knowledge of the Communities and Differences amongst the Parts of Vegetables; it may conduct us through a Series of more facile and probable Conclusions, of the ways of their Causality, as to the Communities and Differences of Vegetation. And thus much for the Second General Mean.
21. §. HAVING THUS far examined the Organical and Containing Parts of Vegetables; The Third General Mean. it will be requisite, more designedly, to observe those also which are Fluid, or any others Contained in them: and that, for our better understanding both of the Nature of Vegetation, and of the said Contained Parts. And to make inquiry, First of their Kinds; as Spirits; both such as agree, in general, in being Vinous; and those that are Special, to particular Plants. Aers and Vapours; for the existence whereof, in all Vegetables, there are Arguments certainly concluding. And for the difference of their Natures, in being more dry, or moist, more simple or compounded, as they are existent in several Parts, there are probable ones. Lympha’s or clear and watry Saps; which most Plants, in one Part or other, at some time of the Year, do Bleed Mucilages; as in Mallow and Violet Leaves; in many Seeds, as of Quinces, Clary; Fruits, as in Cucumers; distinct from the watry Sap, as by permitting it to stand and gelly upon the Vessels from whence it issues, is plain: And in the young Berrys of White Bryony, when about the bigness of a Pepper-Corn; the juyce whereof is so Viscous, that the twentieth part of a Grain, will draw out above a Yard in length. Oyles; not only in Seeds, and some Fruits, but other Parts; as in certain little cavities in the Leaves of Savine, visibly collected while they are growing. Gumms or Resines; as in Pine, Fir, and others of this Kind. Milks; as in a vast number of Plants, and amongst them, many not suspected to yield any. For, of Herbs, not only most of the Umbelliferous Kind, are Milky; but all or most of the Intybous; Poppys; Tracheliums; Perwinkles; divers Thistles; and even Onions, if cut at the bottome; with a great many more. Of Trees, not only the Little Maple, but the young Shoots of Lawrel, especially being crushed; as also those of Elder, and some others. To which may be added, such Mucilages, which though not so properly contained within the Parts, yet are found lying over them; as over the first Spring-leaves of all kinds of Docks; betwixt the Leaves and the Veil wherein they are involved. That fine white Flower or Powder, which lies over the Leaves of some Plants, as of Bears-Ear: And in Princes-Feather, about certain Apertures only on the edges of the Leaves.
22. §. Of all these should be observed, first their Receptacles; some of them, being proper to one; others, common to two or more of them: since it is certain, that some of them do Transmigrate from one, into another Receptacle, or that the same Receptacle is filled with Fluid Bodies, of a quite different Nature, at the different Seasons of the Year, and Ages of the Vegetable. And it is also very probable, That two of some of them, may, sometimes, be contained in one Receptacle, at the same time; as in Animals, the Lympha in the D. Thoracicus, and that, and the Chyle, in the Sanguineous Vessels.
23. §. Then their Motions; both Natural, and such as may be effected by Art: and those either by Descent or Ascent; And in ascending, through what different Chanels or Parts of the Trunk; since it is certain, That there is a variety, both in respect of the Season, and of Vegetables. Where it will fall in, To observe the Tapping of Trees. As also their Bleeding: to what Trees it is proper to bleed: in those to which it is, with what difference of Celerity: and when their peculiar Season: for none will bleed at all times; neither will all bleed at the same. And then their Collateral Motion, together with the Mode of their Transition from one Organical Part to another.
24. §. Next their Quantities, either of one; as the Comparison is made betwixt several Plants, or betwixt the Parts of the same. So the true Seed of all Plants, containeth more Oyl, in proportion, than any of the other Parts. Or else of divers, as coexistent and bearing such a proportion one to another in the same Part: of most of which, it may be known by their respective Receptacles. Yet the Computation must not be made from the number of the said Receptacles, simply; but as that is in conjunction with their Capacity; and as their Capacity is proportioned to their surrounding Sides; the Sides of those of the least Capacity, being usually as thick, as those of the greatest: so that suppose Ten lesser, to lye within the compass of One greater; the Content of these altogether, would scarce be equal to half the Content of that One.
25. §. Also their Consistence; scil.: of so many of them as are discriminable by Touch; in being Soft or Hard; Thin or Thick; Mucilaginous, Gummous, Glutinous, Friable, &c. And these in their several Degrees; in which there is a Variety, as in the Milks of some Plants, which are more Dilute, than that of others: Mucilages; which in some, are very thick and Viscous, in others, more diluted and coming nearer to a watry Sap. And by This, to be compared in the same manner, as by their Quantity.
26. §. Likewise their Colours, Smells, and Tastes: The general and particular Kinds of all which should be noted. And to what Contained Parts, and in what Variety, they appertain. So most Resinous Gumms are Tinctur’d, some, not; as that which drops from the Domestick Pine, is as clear as Rock-water. The Milks of some Plants are Paler, as in Burdock; of others Whiter, as in Dandelyon, Scorzonera; Citrine, in the Root of Trachelium, Angelica; Yellow, as in Lovage. In some Plants, Odorous, as in Umbelliferous; in others not, as in Cichoraceous. That of Little Maple, Tasteless; of Garden Chervil, Sweet; of Fenil, Hot; of Scorzonera, Astringent; of Dandelion, Bitter; and generally, in other Plants; but with many Degrees of Strength, and in conjunction with other Tasts. But most Mucilages, have little either Colour, Taste, or Smell; and the like. Here also the same Qualities are to be inquired into, as, in general speaking, they are said to belong to a Vegetable. Since it is more than probable, that all Colours (excepting White, which is sometimes common both to Containing and Contained Parts) all Odours, and Tastes, which are more immediately, and without a resolution of their Essential Principles, perceptible in a Plant; are not ascribable either to the Organical, or Containing Parts; but only to Those, Contained in them; as from divers reasons hereafter may appear.
27. §. And first, their Colours; where, with respect to several Plants and Parts, they are more Changeable; as Red, in Flowers; or Constant, as Green, in Leaves. Which, with respect to several Ages of one Part, are more fading, as Green in Fruits; or durable, as Yellow in Flowers. In what Parts more Single, as always in the Seed; or more Compounded, as in the Flower; and in what Plants more especially, as in Pancy. Which proper to Plants that have such a Taste or Smell, as both, in White Flowers, are usually less strong. To Plants that flower in such a Season, as a Yellow Flower, I think, chiefly, to Spring Plants. And to Plants that are natural to such a Soil or Seat, as to Water-plants, more usually, a white Flower. What, amongst all Colours, more Common to Plants, as Green; or more Rare, as Black. And what all these Varieties of Colours are upon Cultivation, but chiefly, in their natural Soil. To observe also with their superficial Colours, those within: so the Roots of Docks, are Yellow; of Bistort, Red; of Avens, Purple; but of most, White. Where the Inward, and Superficial Colours agree; as in the Leaves; or vary, as in the other Parts frequently. And in what manner they are Situated; some universally spreading, others running only along with the Vessels, as in the Leaves of Red Dock, and the Flowers of Wood-Sorrel.
28. §. Next their Odours; what may be their principal Seat; whether one or divers Seats in the same Plant. What the chief Matter out of which they are continually bred. What similitude betwixt the Smells of divers Vegetables; as betwixt Baume, and a Limon; the Green Leaves of Meadow-sweet, and the green Rinds of Walnuts. Or betwixt those of Plants and Animals; as the Smell of green and well-grown Carduus, is like to that rank scent, ab aliquorum axillis spiranti. Which have a more sensible Smell; as most have; and which have less, as Corn. Where the green Leaf is the most Fragrant Part, as in Musk-Cranesbill; where the Flower, as in Roses; the Root, as in sweet Calamus. Where all the Parts have some Odour, where some, or one, only; as in Scurvy-grass, only the Flowers, unless the Leaves are bruis’d; and in Arum, the Pestil only; for neither the Leaf, nor Root hath any Smell, unless cut; but this is strong enough, not much unlike to Humane Excrements.
29. §. But especially their Tastes, which it much importeth us more precisely to distinguish; First, by their general Kinds; for the number, even of these, may be computed greater than usually it is. I remember not, that Heat and Acritude, with respect to Taste, are distinguished; yet Arum-Root is very Pungent, without any proper Heat; and Cloves, are very Hot, without any proper Pungency. So the White Roots of Yarrow, have a Taste, hardly any other way perceptible, than by causing a gentle glowing and continued Warmth upon the Tongue. Also their Respondencies one to another; as that of Zedoary, and of the lesser Cardamoms, is somewhat like to Camphire. Likewise their Degrees; in which there is a great latitude, and may be extended from One to Ten, or with easie distinction, from One to Five: So the Root of Sorrel, is Bitter in the first; of Dock, in the second; of Dog-Rose, in the third; of Dandelyon, in the fourth; of Gentian, in the fifth: observing them, not only as they vary in several Kinds of Plants, but the several Species of one, as in Cichory, Hawkweed, Dandelyon. And then their Compositions; for Tastes are as truly conjunct in one Part, as Colours: by which, the latitude is still greater; In that all Kinds of Tastes, in all their Degrees, and in differing Numbers, may be variously Compounded together: For the most part, Two, as in the Leaves of sharp-pointed Dock, Astringent, and Sowre; in Sorrel-Roots, Astringent and Bitter; and in Aloes, Bitter and Sweet; the one in the fifth, the other, in the first Degree; as upon an unprejudiced tryal may be perceived: and yet more evidently in the Gall of any Land-Animal. Sometimes three, as in Agrimony, Bitter, Rough, and Sowrish and in Agarick, Bitter, Rough, and Sweet. And sometimes, perhaps more. The Sensible distinctions of all which, may lye almost as wide, as of Plants themselves. Wherefore, although it may be thought rashness, to take away the distinctions of Hot, Cold, Moist, Dry, Thin, Gross, and other Qualities, in their several Degree, which the Ancients have affixed to particular Plants: yet since they have done it, to many of them, with much uncertainty; and that, withal, they are, more properly, the Effects and Operations of Plants, than their Qualites; Practical Observation, may therefore approve it useful, to add these Sensible Ones of various Tastes, precisely distinguishing their Conjugations and Degrees. Lastly, their several Varieties and Mutations, with respect to the Subject wherein they reside, should also be noted. As, of all Tastes found in Plants, Bitter and Sowr, are most common; Sweet and Salt, most rare. Which latter, is not only perceptible in some Sea-Plants; but upon some others, as upon the fresh Leaves of Tamarisk; which being licked while they grow, or when immediately gathered, are plainly Saltish. How they vary with the Age of the Plant, or Part; as the Roots of Radishes, growing up to Seed, lose the strength of their Tast; so most Fruits are first Sowre, then Sweet. What proper to the several Parts of any one Plant; so the Leaves of Wormwood are extraordinary Bitter; the Root scarcely so at all; of an Hot, but quite different Taste. What more Common, or Rare, to any Part; so no Root that I ever tasted, is Sowre. And how they Alternate in several Plants; as the Root of Stock-July-flower is biting, not the Leaves; on the contrary, the Leaves of the Water-Arsmart, are Biting; but not the Root; and the like. To which we may add the difference of Time wherein the Tastes of Plants are perceived; as those of Arum, and Rape-Crowfoot, are both Biting; but that of the first, as it is slowly perceived, so it continues long; that of the other, quickly comes, and quickly goes.
30. §. Amongst the other Adjuncts of the Contained Parts, though not of these only, the Faculties of Vegetables are to be reputed. For so the Rosin of Jalap, which is Purgative, is as truly contained in the Organical Parts of that Root, as Blood is in Veins: It will be requisite therefore to make particular observation of these also. And first, what Faculties chiefly may reside in Plants, above others: so there is none of known use in Salivation, except by holding in the mouth: Although we may ask, Why some amongst them, may not (being Taken inwardly) have a power to evacuate by This, as well as other Violent ways? Where the Faculty is more universally spread over all the Parts of a Vegetable, as in Asarum. Where belonging chiefly or wholly to any particular Parts or Part; as chiefly to the Root of Rhubarb; and only to the true and proper Seed of Barbado Nuts. Whether some Faculties, may be proper to some Parts especially. What conjunction they may have with any sensible Qualities. So, many Purgers, are not only Resinous and Gummous; But also Mucilaginous; as Bryony, wild Cucumer, Lapathum Sativum; and therefore probably Rhubarb, when growing; Mallows, Violets, &c. Such as are Purging and Vomitory, though some of them have a strong Taste, yet the greater part, and of those, many of the stronger sort, have no Taste, or not Great; as Senna, Jalap, Scammony, Hellebore, Asarum, and others. Amongst which, although Hellebore hath a very Durable Taste, yet is it not very High or Great. So also, those that are most sensibly tasted, are, I think, for the most part, more or less Bitter; either simply, as Colocynthis; or Bitter and Astringent, as Rhubarb; or Bitter and Sweet, as Aloe; or Bitter, Astringent, and Sweet, as Agarick. Few are Hot, as Iris. Or simply Sweet. And though some may be Subacid, that are Mollifying or Lenitive, yet no proper Purge or Vomit is Sowre. Such Plants as are of a soft and sweetish Taste, without Viscosity, may be accounted good Antiscorbuticks, especially against the Sea, or other Salt-Scurvey; as are good sweet Pease: And sometimes the Water or Spirit of the Shells; which may easily be drawn from them, being first duly fermented, and hath a true Vinous Taste; but very mild, and not unpleasant. Those Plants, whose Parts are not only Hot but Volatile, as Onions, are generally good for Burns. Such as have a Balsamick Taste or Smell, with a little Astringency, as Hypericum, Golden-Rod, Lamium Luteum, &c. the best Wound-Herbs. And such as are gently Bitter, and Penetrant upon the Tongue, or in the Throat, as Daisy, Anagallis, good Cleansers. That such Bodys, principally, are Anodyne, which are Yellow, I think, is more than a conceit; Yelks of Eggs, Fœnugreek Seeds, Lint-seed Oyl, May-Butyr, Marrow, Pinguedo Humana, Hyoscyamus luteus, Safron, Sulphur, Opium, all Anodyne and Yellow. How likewise their Faculties and Qualities may vary their Degrees, either differently or together: so Aloe and Colocynthis, are both Bitter in the highest Degree; yet Aloe, which is also Sweet, Purgeth more moderately; Colocynthis, which is Bitter, but not Sweet, most Violently. How far the Faculties of Vegetables, as well as their Qualities, may be Compounded; where, and which chiefly; as Astrictive and Purgative in Rhubarb. Where this Question may be put, Whether divers other, and yet more extreme Faculties, as well as these of Astrictive and Purgative, may not somewhere or other be also found, or made, to meet: whereby the same Plant, or some Preparation of it, may be most Potent, and yet most Innocent; the Malignity thereof exerting its Power, and the Virtue its Sovereignty at the same time. And lastly, what Affinity there may be betwixt them; as most Plants, that are strong Purgatives, and especially Vomitories, I think, are also Sternutatory; as white Hellebore, Jalap, Tobacco: and on the contrary, such as are Sternutatory, are some of the most proper and most potent Medicines for the Head, Brain, and Genus Nervosum, Taken inwardly, as Lilium convalle, &c. and the like.
31. §. Thus far a particular observation of the Qualities and Faculties of the Contents of Vegetables may proceed, as they are existent in their Natural Estate. From which, although some probable Conjectures may be made, of their Material and Formal Essences, and of the Causes of their determinate Varieties, or the Modes of Vegetation necessary thereunto: yet will our Conceptions hereof be more facile, clear, and comprehensive, if by all other Ways of Observation, they be likewise examined, according as Experiment maybe applicable to any of them.
32. §. As by Contusion; so some Plants give their Smell, not without Rubbing, or not so well; as the green Leaves of Stramonium, Scurvygrass, and many more: others lose it by Rubbing, as the flowers of Violets, Carnations, Borage, &c. others yield it both ways, as Rosemary, &c. So some Apples mend their Taste, by Scoaping, and Pears by Rowling, especially that called the Rowling Pear.
33. §. By Agitation; which doth that, sometimes, by Force, which Digestion, doth by Heat: so any cold Oyl and a Syrup being, in a due manner, agitated together, of two Fluid bodies will become one Consistent, as is known.
34. §. By Frigifaction; how far the Juyces of Plants, either without or within them, may be any of them, or some more than others, subject to Cold: and thereby to be deprived of their Motion or natural Consistence, or may suffer alteration in their Colour, Taste, or Smell.
35. §. By Infusion; where I mean Infusion only in Common Water; So both Cassia Lignea, and Cinnamon are a little Mucilaginous; but the former most. Some of the Contents of Plants, may be wholly dissolved in Common Water; some but in part, others not at all; or very little; which is proper to some Milks, as well as Gums. The Colours, Smells or Tastes they hereupon yield, are found various; and in some very unexpected: So the green Leaves of Bawm, being duly infused in common Water, without any other Body added, tincture it with a clear and deep Red, near that of Claret Wine, as I have often tryed.
36. §. By Subsiding; So the Juyce of Sorrel, being ordered as that of Grapes, will, in time, let fall a kind of Tartar or Essential Salt. And so perhaps will that of many other Plants, without any previous Decoction; although that be commonly thought to be necessary.
37. §. By Digestion with Fermentation; either of the entire Vegetables, or of the Juyces, or other Contents; and these by themselves, or with common Water. And hereby to note, what difference may be in the Strength, Celerity, or Continuance of the Fermentation. Likewise, how their Qualities may thereby be altered; as the Smell of Violet-flowers, from a most excellent Fragrancy, may, by Digestion, be reduced to an odious and abominable Stink, like that of the black Mud of Gutters.
38. §. By Digestion with Calefaction; so the Colour of the Juyce of Limons, from Transparency (if that be a Colour) may be turned to a perfect Red. Whence it is that many are deceived in the Preparation called the Tincture of Corals; supposing the Corals to give the Menstruum its Colour. Whereas the Menstruum will obtain it, only by Digestion, without any Corals, mixed with it.
39. §. By Decoction; either of Vegetables themselves, or of their Liquors; and to observe what alterations follow. So Turpentine boiled becometh friable, Sugar, Bitter, and of a Brown Red. Turneps lose their Biting Taste; Onions, their Picquancy; yet neither of them convey those self same Qualities to the Water. The same may be observed in the Decoction of Sweet-Fennel-seeds, Aniseeds, and others, losing much of their Tastes themselves, and yet conveying very little of them to the Liquors wherein they are boiled; the greater portion of their Volatile parts, and so their Virtue and Taste therewith, flying away. Whereof therefore it is much better to make an Emulsion, than to decoct them; or to make an Emulsion from them, with their own Decoction, especially if the Medicine be intended to be Carminative, as I have frequently observed. The Decoction should also be carried on throughout all degrees to that of an Extract; by which the Qualities thereof, sometimes, are much altered; as the Colour of all or most green Leaves, from a kind of Yellow, deepens at last into a dark one, as Black as Pitch.
40. §. By Distillations; both with the cold Still, Alembick, Chappel- and open Furnace: and to note what Vegetables thus give their Smell or Taste, and in what Degrees of strength, either under, or over their natural ones; as Mint, Pennyroyal, and the like, which are Aromatick and Hot, give their Tastes perfect: but Wormwood, which is Aromatick and Bitter; gives it but by halfs, pretty fully as Aromatick, little as Bitter. And Carduus, though also so exceeding Bitter, yet not being Aromatick, yieldeth a much weaker Taste. Also what Vegetables yield Oyl most plentifully; and what difference may be in those Oyls, as to their Colour, Weight, or otherwise; as that of Cloves is sometimes Red; of Cinnamon, limpid; both Ponderous. So to distil Juices, Gums, or other Contents, with an hot fire; and to see, what Bodies they yield, and of what Qualities; as Turpentine is known to yield, besides its Oyl, a subacid Water; Vinegar, an Eager Spirit; as that part may be called, which Chymists are wont to call the Phlegm.
41. §. By Arefaction; so Milks which are Liquid, and White in their Natural Estate, in Standing, grow Gummous, Yellow, and otherwise different, so doth that of Scorzonera; and that of Fenil becomes a Balsamical, but Limpid Oyl. The Roots of Angelica, being dry’d, and cut by the length, exhibit their small Veins fill’d with an Aromatick Rosin. In the whiter parts of Rhubarb, is gathered a kind of Saline Concret; by which, this Root, in chewing, seems as if it were a little gritty. Cabbage-Stalks, sliced, and laid in the Shade to dry, gather on them a kind of Nitrous Hoar. Raisins and Corins contain, not only a sweet Juyce, but also a true Sugar, which lies curdled in the Pulp, as the more Saline parts do in Green Soap. And the like is gather’d on the out-side of a Fig; saving, that it is more Nitrous, as lying next the Aer. The Roots of Arum, upon drying, lose much of the strength of their Taste; but the contrary may be noted of many other Roots, which, upon drying, increase it. Some, being cut and laid by, change their Natural Colours, into Red, Purple, Yellow, Green, or White; as Liquorish, into White, in some places; and Peony, into Red: and sometimes into two; as Patience, into Yellow and Red.
42. §. By Assation; thus Apples, by roasting, eat more Sowre. The Root of Horse-Radish, toasted, tasteth like a Turnep. Potatoes, Onions, and many other Roots, and Parts, have their Tastes, either Altered or Refracted; which chiefly, and in what manner, should be observed. There is one alteration, as remarkable, as commonly known; and is that which followeth upon roasting or baking in one kind of the Waldensian Pears, which, for a Walden, we corruptly call a Warden.
43. §. By Ustion; wherein some Plants, or Parts of them, burn very quietly; others, not without violent motions; so Fenil-Seeds, held in the flame of a Candle, will spit and spurtle, like the Serum of Blood. Some Vegetables lose their Smell, as Roses; others, keep it, as Rosemary; and others, mend it, as Lignum Aloes, To note, not only the alteration of their Qualities, but what they yield; as Turpentine, which, in Distillation, yieldeth Oyl and Water, both limpid; upon Ustion, sheweth nothing but a black Soot. So Benzoine, by Distillation, Oyl; by Ustion, white Flowers, as is known.
44. §. By Calcination; and here to observe, wherein the Caput Mortuum of one, may differ from, or agree in Nature with that of another; and also to compare these with those of Animal Bodies. As also in their Quantities. And to compare them with what they yield by Distillation and Ustion as to both. Thus far they have been tryed singly, or by themselves. They should also be examined.
45. §. By Composition; not only with Water, as in simple Infusions, &c. but with any other Bodies, which may have a power of acting upon them, or upon which, these may have a power to act. And so to make Infusions, Destillations, Decoctions, Digestions, in divers kinds of Liquors, as Vinegar, Urine, Spirit of H. H. Wine, Blood, Milk, or others. So in Infusions, some Red Colours are heightned by Acids; Blews, turned Purple. So fetid Spirits (as of H.H.) may be rendred much more grateful, by being Rectified, once or twice, with fresh Aromaticks, To observe also what follows, upon mixing the Liquors, or other Parts of Plants together, as Oyl of Turpentine, by Digestion with a Lixivial Salt, extracteth thence a Red Tincture. Or with Salts, Earths, Metals, or any other Bodies; as the Juyce of the green Leaves of Rasberry, Primrose, and divers other Plants (I think principally such as are Astringent) expressed upon Steel, as it drieth, becometh of a Purple Colour.
46. §. Lastly, by Compounding the Experiment it self, or joyning two or more of them, upon the same matter: as Fermentation and Destillation, as is used for some Waters. Infusion and Fermentation, as in making of Beer. Fermentation and Coction, or rather Assation, as in making of Bread. Arefaction and Destillation, as may be tryed upon some Herbs; and with what difference from what may be noted, upon their being distilled, moist.
47. §. Having proceeded thus far, by all the above particular Ways of Observation; a Comparative Prospect must be taken of them: by which, at last, the Communities and Differences of the Contents of Vegetables, may be discerned; the manner of their Causation and Original, partly, be judged of; and wherein it is, that the Essence of their several Natures and Qualities doth consist, in some measure comprehended. And consequently, both from the knowledge of their particular Natures, and the Analogy found betwixt them; we may be able, better to conjecture, and try, what any of them are, or may be good for. For certainly, we shall then know, more readily, to apply things unto, and more fitly to prepare them for, their Proper Uses, when we first know, what they are. Notwithstanding, since the Faculties of Plants, do often lie more recluse; it is best,therefore, not wholly to acquiesce in such Conjectures, as their Tastes, or other Sensible Properties may suggest; but to subjoyn Experiment. In making of which, and in passing a Judgment thereupon, many Cautions, both in respect of the Plant whereof, and the Subject whereupon it is made, are requisite to be attended. Which yet, in regard they result not so directly from the Matter at present in hand; I shall not, therefore, here insist upon them, And thus much for the Third General Mean.
48. §. THE Contents of the Organical Parts of Vegetables, having been thus duly Examined: The Fourth General Mean. it will be requisite to make the like Inquiry into their Principles; or the Bodys, immediately concurrent and essential to their Being. And of these, we are to observe, First, their Number; whether well reducible to five, six, seven, or more, or fewer: and the Special Differences observable under any one General; since there are many Bodies, of very different Natures, confounded under one Name. Next their Conjugation; which they are, that either under or over those observable in animal, or other Bodies, are here joyned together in a Plant; How far common to the Organical Parts of divers Plants; or to the several Organical Parts of one; or how far different in them. So the predominant Principle of the Parenchymous Parts of a Plant, that it is an Acid, seems evident, From the general Nature of Fruits; and of Corn; and most Parenchymous Roots, which are either Spirituous, or Sower, or by Digestion, do easily become such. Likewise their Proportions; which stand in the greatest, which in the least, or in the meaner Quantities, and in what Degrees; both in divers Vegetables, and in the several Organical Parts of one. And then the Concentration and Union of them altogether; as to the degrees of their Closeness or Laxity; or the manner of their Implication and Coherency; or as to their Location, one being more Central, another more Exposed and Rampant over the rest; or otherwise different. To examine these Principles, by their Colour, Taste, Smell, Consistence, Fixedness, Volatility, Weight, Figures, or other Accidents. And to these purposes, to go through the formentioned Ways of Experiment; as Ustion, Calcination, Destillation, &c. as any of them may appear applicable hereunto. So the Essential Salt of Wormwood, which may be obtained from the Lixivial; is Bitter, transparent, and commonly, of a Cylindrick figure: whereas that which is obtained by Coction, or from the Extract, is tasteless, greyish, and almost Cubick: and that in the Extract of the Green Leaves of Violets, appears in fine transparent Shoots, like so many little Needles. And it is probable, That the Salts of most Kinds of Plants, whether Lixivial or Essential; and of these, whether obtained by Decoction, or otherwise, have either their Figure, or other Qualities, proper to themselves, whereby they are all distinguished one from another. And lastly, to make Experiment upon these Principles, mixing them with one another, or with other Bodies, or otherwise.
49. §. I know it will be difficult to make observations of this kind upon the Organical Parts of Plants, severally. Yet I have thought of some Ways, whereby true and undeceivable ones may be made. And the better to illustrate what I mean, I shall give one or two Instances of Tryal to this purpose. For the making of which, and some others of the like nature, I considered, That upon the Anatomical Analysis of all the Parts of a Plant, I had certainly found, (and shall hereafter shew) That in all Plants, there are Two, and only Two Organical Parts Essentially distinct, viz. The Pithy Part, and the Lignous Part, or such others as are analogous to either of These. So that, if we can think of any Plants, which will afford us either of these two, though not perfectly, yet in some good measure, simple and unmixed: We may then see, by putting them to a Chymical Test, what Principles and Proportion of Principles, concur to specifie their Substantial Forms.
50. §. To the Pithy Part, Starch, or pure Manchet is analogous, as having very little of the Lignous mixed with them. I therefore ordered ℔ ij of Starch to be put into a Retort, and with a Receiver affixed, to be set in a Sand Furnace; and that all it would yield, should, by degrees, be forced over; which, besides what was evaporated at the Neck of the Receiver, was about ℔ j. of an acid and eager Liquor, of a heavy and blackish Oyl ℥ ss, and of a light Oyl ʒ j. The Caput Mortuum could not be reduced to Ashes, by the strongest heat which a naked fire in that Furnace would produce.
51. §. To the Lignous Part, Hemp or Flax is analogous, having very little of the Pithy mixed with them. I caused therefore ℔ ij of Flax to be put into a Retort, and manag’d as the Starch: whereupon, it yielded a Liquor, as I remember, somewhat like the former, and about the same quantity; no Oyl which remained liquid, when cold; but instead of that a Butyr, almost of the Consistence and Colour of the Oyl of Mace; and of this above ℥ iij, or near six times the quantity of the Oyl which was yielded by the Starch. The Caput Mortuum being burned to a white Ash, yielded some portion of a Lixivial Salt.
52. §. From whence, I shall, at present, only make these two Remarques; First, That although the chief portion, as to quantity, in both these Bodys, (as in most Plants) is an Acid Liquor; yet the latter, yields also some of an Alkaly, which the other doth not. So that they are the Lignous Parts of a Plant, generally, which yield the Alkalick Salt, or at least in the greatest Proportion. Secondly, That the Sulphurious or Oleous Principle, is also much more predominant in the Lignous Part, than in the Pithy. To these, the like Tryals upon other Plants, should be added; and other ways. So, in regard the Soot of most Woods, yields a Volatile Alkaly; it were fit to examine, Whether the Soot which is made of the Pithy Parts and that, of the Lignous, afford the said Alkaly, in equal qantity; or whether, as is most likely, that of the Lignous doth afford it in a far greater: and the like.
53. §. The prosecution of what is here proposed, will be requisite, To a fuller and clearer view, of the Modes of Vegetation, of the Sensible Natures of Vegetables, and of their more Recluse Faculties and Powers. First, of the Modes of Vegetation. For suppose we were speaking of a Root; from a due consideration of the Properties of any Organical Part or Parts thereof; ’tis true, that the real and genuine Causes may be rendred, of divers other dependent Properties, as spoken generally of the whole Root. But it will be asked again, What may be the Causes of those first and Independent ones? Which, if we will seek, we must do it by inquiring also, What are the Principles of those Organical Parts? For it is necessary, that the Principles whereof a Body doth consist, should be, if not all of them the active, yet the capacitating Causes, or such as are called Causæ sine quibus non, of its becoming and being, in all respects, both as to Substance and Accidents, what it is: otherwise, their Existence, in that Body, were altogether superfluous; since it might have been without them: which is so, it might then have been made of any other; there being no necessity of putting any difference, if neither those, whereof it is made, are thought necessary to its Being. Wherefore if we will allow a Body, and so the Organical Parts of a Vegetable to have Principles, we must allow these Principles their necessary Use; and that the Shapes or other Properties of the said Parts, are as much dependant upon the Nature of These; as is the Roundness of a Drop of Ink, upon the Fluidity of Water, ingredient to it.