Bacon, Francis
,
Sylva sylvarum : or, a natural history in ten centuries
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file
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0119
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119
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Century V.
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flower a little; </
s
>
<
s
xml:id
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echoid-s3813
"
xml:space
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preserve
">whereas that under Water did not; </
s
>
<
s
xml:id
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echoid-s3814
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xml:space
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">though it were freſh.
<
lb
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</
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
<
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Village near Blois, where in deep Caves they do thicken Milk, in ſuch ſort,
<
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/>
that it becometh very pleaſant; </
s
>
<
s
xml:id
="
echoid-s3817
"
xml:space
="
preserve
">which was ſome cauſe of this tryal of hang-
<
lb
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ing Milk in the Well: </
s
>
<
s
xml:id
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echoid-s3818
"
xml:space
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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-
<
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pound Body of Cream, Cruds, and Whey, as it is eaſily turned and diſſolved. </
s
>
<
s
xml:id
="
echoid-s3821
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xml:space
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">
<
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It were good alſo to try the Beer, when it is in Wort, that it may be ſeen,
<
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whether the hanging in the Well, will accelerate the ripening and clariſying
<
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/>
of it.</
s
>
<
s
xml:id
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echoid-s3822
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xml:space
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</
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<
p
>
<
s
xml:id
="
echoid-s3823
"
xml:space
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preserve
">DIvers, we ſee, do Stut. </
s
>
<
s
xml:id
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echoid-s3824
"
xml:space
="
preserve
">The cauſe may be (in moſt) the Refrigeration of
<
lb
/>
<
note
position
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right
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xlink:label
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note-0119-01
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xlink:href
="
note-0119-01a
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xml:space
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">386.</
note
>
the Tongue, whereby it is leſs apt to move; </
s
>
<
s
xml:id
="
echoid-s3825
"
xml:space
="
preserve
">and therefore we ſee,
<
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<
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xlink:label
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note-0119-02
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xlink:href
="
note-0119-02a
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xml:space
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">Experiment
<
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Solitary,
<
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touching
<
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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
<
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/>
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
<
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and great Men, as it did unto Moſes, who was Linguæ Præpeditæ: </
s
>
<
s
xml:id
="
echoid-s3831
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xml:space
="
preserve
">And many
<
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Stutters (we finde) are very Cholerick Men, Choler enducing a dryneſs in
<
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the Tongue.</
s
>
<
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echoid-s3832
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</
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<
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>
<
s
xml:id
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echoid-s3833
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xml:space
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">SMells, and other Odors, are ſweeter in the Air, at ſome diftance, than near
<
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<
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xlink:label
="
note-0119-03
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="
note-0119-03a
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xml:space
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">387.</
note
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the Noſe; </
s
>
<
s
xml:id
="
echoid-s3834
"
xml:space
="
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">as hath been partly touched heretofore. </
s
>
<
s
xml:id
="
echoid-s3835
"
xml:space
="
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">The cauſe is double,
<
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/>
<
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position
="
right
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xlink:label
="
note-0119-04
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xlink:href
="
note-0119-04a
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xml:space
="
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">Experiments
<
lb
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in Conſort,
<
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touching the
<
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Smells.</
note
>
firſt, The finer mixture, or incorporation of the Smell. </
s
>
<
s
xml:id
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echoid-s3836
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xml:space
="
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">For we ſee, that in
<
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Sounds like wiſe, they are ſweeteſt, when we cannot hear every part by it ſelf.
<
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</
s
>
<
s
xml:id
="
echoid-s3837
"
xml:space
="
preserve
">The other reaſon is, For that all ſweet Smells have joyned with them ſome
<
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Earthy or Crude Odors; </
s
>
<
s
xml:id
="
echoid-s3838
"
xml:space
="
preserve
">and at ſome diſtance the Sweet, which is the more
<
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ſpiritual, is perceived; </
s
>
<
s
xml:id
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echoid-s3839
"
xml:space
="
preserve
">and the Earthy reacheth not ſo far.</
s
>
<
s
xml:id
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echoid-s3840
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xml:space
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"/>
</
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<
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>
<
s
xml:id
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"
xml:space
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">Sweet Smells are moſt forcible in dry Subſtances, when they are broken;
<
lb
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</
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>
<
s
xml:id
="
echoid-s3842
"
xml:space
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<
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xlink:label
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note-0119-05
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xlink:href
="
note-0119-05a
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xml:space
="
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">388.</
note
>
and ſo like wiſe in Orenges or Lemmons, the nipping off their Rinde, giveth out
<
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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
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</
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
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xml:space
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">
<
lb
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And this holdeth in the Breaking, Nipping, or Cruſhing; </
s
>
<
s
xml:id
="
echoid-s3847
"
xml:space
="
preserve
">it holdeth alſo,
<
lb
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(in ſome degree) in the Moving. </
s
>
<
s
xml:id
="
echoid-s3848
"
xml:space
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">But in this laſt, there is a concurrence of
<
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the ſecond cauſe, which is the Impulſion of the Air, that bringeth the ſent
<
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faſter upon us.</
s
>
<
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</
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<
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<
s
xml:id
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echoid-s3850
"
xml:space
="
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">The daintieſt ſmells of Flowers, are out of thoſe Plants whoſe Leaves
<
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<
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note-0119-06
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note-0119-06a
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">389.</
note
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ſmell not; </
s
>
<
s
xml:id
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"
xml:space
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">as Violets. </
s
>
<
s
xml:id
="
echoid-s3852
"
xml:space
="
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">Roſes, Wall-flowers, Gilly-flowers, Pincks, Wood-bine, Vine-
<
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flowers, Apple-blooms, Limetree blooms, Bean-blooms, &</
s
>
<
s
xml:id
="
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xml:space
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">c. </
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>
<
s
xml:id
="
echoid-s3854
"
xml:space
="
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">The cauſe is, for that
<
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where there is heat and ſtrength enough in the Plant to make the Leaves
<
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odorate, there the ſmell of the Flower is rather evanide and weaker, than
<
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that of the Leaves; </
s
>
<
s
xml:id
="
echoid-s3855
"
xml:space
="
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">as it is in Roſemary-flowers, Lavender-flowers, and Sweet-Brier
<
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Roſes: </
s
>
<
s
xml:id
="
echoid-s3856
"
xml:space
="
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">But where there is leſs heat, there the Spirit of the Plant is digeſted
<
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and refined, and ſevered ſrom the groſſer Juyce in the Effloreſcence, and not
<
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before.</
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