of Husbandry and Gardenings 7

tennefs or Putrefaction, and all Bodies whichferment, naturally putrify when the Ferment isover. It may be likewise a fermenting of theseLiquors in the Body of the Fruit which makes■it swell, because we have Instances of Liquorswhich ferment, that take more Room than theydid before.

But, however, we find it is necessary forthese Juices to be affisted by the Sun, or someother Heat to ripen the Fruit as it should be jfor when there is a Failure of the Sun’s Heat,when the Fruit is full grown, the Juices remainraw, and have neither an agreeable Taste norFlavour; but when they have a due Share ofHeat the Ferment ceases, their Maturation be-gins and sugars their Juices, and raises that Rich-ness of Flavour which renders them agreeableto the Palate 5 and that this Ripening of Fruitsis a Degree of Putrefaction seems to be not un-reasonable, because they become soft by it, andemit a strong Odour, as we find all Bodies do,more or less grateful to the Senses, as they arein different degrees of Putrefaction.

Where our Climate therefore will not affordus Sun enough to ripen, as well as bring ourFruit to full Growth, they are helped by Fire,which heightens their Relish and sugars theirJuices, as we find by baking and stewing them,some of which are by these Means render-ed more agreeable to the Palate than theywould perhaps have been if they had been bene-fited by the Sun; for this baking and stewingof them is acting upon them much after thefame Manner by artificial Heat as the Sun wouldhave done by his natural Heat: Some of themost disagreeable harsh Pears, by Violence oiHeat in Baking, are render’d every way pleasingB 4 to