tbrough the whole Maß, and being mix’d with it lik tLeavin, or Yeast ad-ded to new Wort, &c. puts it into a state of Fermentation, and by this Fer-mentation, or the Expansion of the Ferment, and the more Tenuious parts,which are first put into Motion by it, thole which are more solid, and withwhich they are intermix’d, are Rent and Divided, and so Attenuated as tobccome a Soft and Pulpous Matter. And although the greatest part of theFood, that is thus broken and Cor.cocted, is by the Contraction of the Fi-bres of the Stomach pressed into the Duodenum, yct they do not contractthemsolvesso as toforce out all the Aliment, but leavx betvvccn the Rügteor Folds on the inside of the Stomach , a sufficient Quantity to be a Leavetito the next Meal; änd so from time to time- Some havc a Notion, Thatthis Ferment, or Principleof Fermentation, is in the Aliment it seif; whichbeing a Congeries of Matter, consisting of various parts of a disterent Na-ture, is no sooner inclos d in the Stomach, and Digest cd in the Heat of thatand the adjacent parts, but the more Spirituous and Subtile particles are putinto Motion, both from that Warmth and the disterence of their Natures,and enter upon a Fermentation : and so by their Intestine Commotion, andthe Violence they offer tothose parts which oppose the Tendency of anyof them, they break and Dissolve what is more Solid. Again, some sop-pose, That this Ferment is sopply’d from the Glands of the Stomach. AndLastly, Others, and perhaps with much bettet Reason, contend for the Sa-icva, and make that to be the Ferment which scrves principally for theDigestion of the Food ; which in Masttcation being mix*d with our Alimenr,is with that carry’d down into the Stomach , where tlie parts of it being putinto Motion by a kindly and agreeable Heat, they do Ferment with, andExagitate first thofe parts of the Food which are most apt to Ferment withit, then both conspire to break and Dissolve the Grosser and more Stubbornparts.

But according to my Hypothefis, Concotlion is perform’d alter this mannet:In order to the more easy and enectual Digestion of the Food, Nature has ap-pointed some Parts for the Breaking our Aliment, and reducing whatever isgroß into smaller parts, before it is put upon Digestion : Others to sopplythe Ferment by which it is to be Diflolv’d and Concocted, and which be-fore it comes to be included in the Stomach, does Moisten, and make itmore Soft, that it may more easily be penetrated and broken by those Partswhich serve to divide every Morsel into smaller pieces, and preventstheInconvenience and trouble which would ariso from the Nouristuneut stick-ing about or-between them when it is Dry or Viseous.

For the Breaking of that part of our Food, which is not Liquid, Naturehas furnisht us with Teetb, and thofe of two Sorts: For some are ordain’dto Divide and Break off smaller Morsels from a larger Maß; others aremade for the Grinding those Morsels into much smaller parts. The Teethwhich serve to Break off pieces of a convenient Magnitude from a largerMaß, are of two Sorts, accommodated to the Nature of the Substancewhich we eat. These are the Incifores, and the Dentes Canini. It theVoL III. Q Substance