Bacon, Francis, Sylva sylvarum : or, a natural history in ten centuries

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          <p>
            <s xml:id="echoid-s3812" xml:space="preserve">
              <pb o="85" file="0119" n="119" rhead="Century V."/>
            flower a little; </s>
            <s xml:id="echoid-s3813" xml:space="preserve">whereas that under Water did not; </s>
            <s xml:id="echoid-s3814" xml:space="preserve">though it were freſh.
              <lb/>
            </s>
            <s xml:id="echoid-s3815" xml:space="preserve">The Milk ſoured, and began to putrifie. </s>
            <s xml:id="echoid-s3816" xml:space="preserve">Nevertheleſs it is true, that there is a
              <lb/>
            Village near Blois, where in deep Caves they do thicken Milk, in ſuch ſort,
              <lb/>
            that it becometh very pleaſant; </s>
            <s xml:id="echoid-s3817" xml:space="preserve">which was ſome cauſe of this tryal of hang-
              <lb/>
            ing Milk in the Well: </s>
            <s xml:id="echoid-s3818" xml:space="preserve">But our proof was naught, neither do I know, whe-
              <lb/>
            ther that Milk in thoſe Caves be firſt boyled. </s>
            <s xml:id="echoid-s3819" xml:space="preserve">It were good therefore to try
              <lb/>
            it with Milk ſodden, and with Cream; </s>
            <s xml:id="echoid-s3820" xml:space="preserve">for that Milk of it ſelf, is ſuch a Com-
              <lb/>
            pound Body of Cream, Cruds, and Whey, as it is eaſily turned and diſſolved. </s>
            <s xml:id="echoid-s3821" xml:space="preserve">
              <lb/>
            It were good alſo to try the Beer, when it is in Wort, that it may be ſeen,
              <lb/>
            whether the hanging in the Well, will accelerate the ripening and clariſying
              <lb/>
            of it.</s>
            <s xml:id="echoid-s3822" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3823" xml:space="preserve">DIvers, we ſee, do Stut. </s>
            <s xml:id="echoid-s3824" xml:space="preserve">The cauſe may be (in moſt) the Refrigeration of
              <lb/>
              <note position="right" xlink:label="note-0119-01" xlink:href="note-0119-01a" xml:space="preserve">386.</note>
            the Tongue, whereby it is leſs apt to move; </s>
            <s xml:id="echoid-s3825" xml:space="preserve">and therefore we ſee,
              <lb/>
              <note position="right" xlink:label="note-0119-02" xlink:href="note-0119-02a" xml:space="preserve">Experiment
                <lb/>
              Solitary,
                <lb/>
              touching
                <lb/>
              Stutting.</note>
            that Naturals do generally Stut: </s>
            <s xml:id="echoid-s3826" xml:space="preserve">And we ſee, that in thoſe that Stut, if they
              <lb/>
            drink Wine moderately, they Stut leſs, becauſe it heateth: </s>
            <s xml:id="echoid-s3827" xml:space="preserve">And ſo we ſee,
              <lb/>
            that they that Stut, do Stut more in the firſt offer to ſpeak, than in continuance;
              <lb/>
            </s>
            <s xml:id="echoid-s3828" xml:space="preserve">becauſe the Tongue is, by motion, ſome what heated. </s>
            <s xml:id="echoid-s3829" xml:space="preserve">In ſome alſo, it may
              <lb/>
            be (though rarely) the dryneſs of the Tongue, which likewiſe maketh it
              <lb/>
            leſs apt to move as well as cold; </s>
            <s xml:id="echoid-s3830" xml:space="preserve">for it is an affect that cometh to ſome wiſe
              <lb/>
            and great Men, as it did unto Moſes, who was Linguæ Præpeditæ: </s>
            <s xml:id="echoid-s3831" xml:space="preserve">And many
              <lb/>
            Stutters (we finde) are very Cholerick Men, Choler enducing a dryneſs in
              <lb/>
            the Tongue.</s>
            <s xml:id="echoid-s3832" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3833" xml:space="preserve">SMells, and other Odors, are ſweeter in the Air, at ſome diftance, than near
              <lb/>
              <note position="right" xlink:label="note-0119-03" xlink:href="note-0119-03a" xml:space="preserve">387.</note>
            the Noſe; </s>
            <s xml:id="echoid-s3834" xml:space="preserve">as hath been partly touched heretofore. </s>
            <s xml:id="echoid-s3835" xml:space="preserve">The cauſe is double,
              <lb/>
              <note position="right" xlink:label="note-0119-04" xlink:href="note-0119-04a" xml:space="preserve">Experiments
                <lb/>
              in Conſort,
                <lb/>
              touching the
                <lb/>
              Smells.</note>
            firſt, The finer mixture, or incorporation of the Smell. </s>
            <s xml:id="echoid-s3836" xml:space="preserve">For we ſee, that in
              <lb/>
            Sounds like wiſe, they are ſweeteſt, when we cannot hear every part by it ſelf.
              <lb/>
            </s>
            <s xml:id="echoid-s3837" xml:space="preserve">The other reaſon is, For that all ſweet Smells have joyned with them ſome
              <lb/>
            Earthy or Crude Odors; </s>
            <s xml:id="echoid-s3838" xml:space="preserve">and at ſome diſtance the Sweet, which is the more
              <lb/>
            ſpiritual, is perceived; </s>
            <s xml:id="echoid-s3839" xml:space="preserve">and the Earthy reacheth not ſo far.</s>
            <s xml:id="echoid-s3840" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3841" xml:space="preserve">Sweet Smells are moſt forcible in dry Subſtances, when they are broken;
              <lb/>
            </s>
            <s xml:id="echoid-s3842" xml:space="preserve">
              <note position="right" xlink:label="note-0119-05" xlink:href="note-0119-05a" xml:space="preserve">388.</note>
            and ſo like wiſe in Orenges or Lemmons, the nipping off their Rinde, giveth out
              <lb/>
            their ſmell more: </s>
            <s xml:id="echoid-s3843" xml:space="preserve">And generally, when Bodies are moved or ſtirred, though
              <lb/>
            not broken, they ſmell more, as a Sweet-Bag waved. </s>
            <s xml:id="echoid-s3844" xml:space="preserve">The cauſe is double;
              <lb/>
            </s>
            <s xml:id="echoid-s3845" xml:space="preserve">the one, for that there is a geater emiſſion of the Spirit, when way is made: </s>
            <s xml:id="echoid-s3846" xml:space="preserve">
              <lb/>
            And this holdeth in the Breaking, Nipping, or Cruſhing; </s>
            <s xml:id="echoid-s3847" xml:space="preserve">it holdeth alſo,
              <lb/>
            (in ſome degree) in the Moving. </s>
            <s xml:id="echoid-s3848" xml:space="preserve">But in this laſt, there is a concurrence of
              <lb/>
            the ſecond cauſe, which is the Impulſion of the Air, that bringeth the ſent
              <lb/>
            faſter upon us.</s>
            <s xml:id="echoid-s3849" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3850" xml:space="preserve">The daintieſt ſmells of Flowers, are out of thoſe Plants whoſe Leaves
              <lb/>
              <note position="right" xlink:label="note-0119-06" xlink:href="note-0119-06a" xml:space="preserve">389.</note>
            ſmell not; </s>
            <s xml:id="echoid-s3851" xml:space="preserve">as Violets. </s>
            <s xml:id="echoid-s3852" xml:space="preserve">Roſes, Wall-flowers, Gilly-flowers, Pincks, Wood-bine, Vine-
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            flowers, Apple-blooms, Limetree blooms, Bean-blooms, &</s>
            <s xml:id="echoid-s3853" xml:space="preserve">c. </s>
            <s xml:id="echoid-s3854" xml:space="preserve">The cauſe is, for that
              <lb/>
            where there is heat and ſtrength enough in the Plant to make the Leaves
              <lb/>
            odorate, there the ſmell of the Flower is rather evanide and weaker, than
              <lb/>
            that of the Leaves; </s>
            <s xml:id="echoid-s3855" xml:space="preserve">as it is in Roſemary-flowers, Lavender-flowers, and Sweet-Brier
              <lb/>
            Roſes: </s>
            <s xml:id="echoid-s3856" xml:space="preserve">But where there is leſs heat, there the Spirit of the Plant is digeſted
              <lb/>
            and refined, and ſevered ſrom the groſſer Juyce in the Effloreſcence, and not
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            before.</s>
            <s xml:id="echoid-s3857" xml:space="preserve"/>
          </p>
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