be cold, the Oil and Steam will be ftorkened and entangled among the Mash, till the Steam and Heat thin them; Part of the brinous Matter will be entangled in the Oil, Phlegm and Meat, and Part dispersed in the Fluid, (which will sheath, or difperfe the Salts, and take away the Senfe of their gnawing upon the Bottom of the Stomach) in the fame Order as they would be if they were put into a Bag kept in the fame Degree of Heat, and moved with fuch a Motion as the Lungs give to the Stomach. When the Salts are fo difperfed they free others, and by Degrees open moft of the Glands in the fides of the Stomach, and 'tis likely the brinous Juice continues to fecrete, till. the Ferment extend the Stomach, and put a Stop to the Secretion. When you have filled the Stomach too full, or overcharged it, fo that the Agents or Juices cannot rife into Steam in a fhort Time, or if you quell them when they are begun to act, it will make too great a Quantity of Juices iffue into the Stomach, and at laft raise too great a Ferment, and cause too great an Extenfion. * For a little while

L 4

It is highly probable, that the Shuddering or Horripilatio preceeding all Fevers and acute Disorders, proceeds from this fame Caufe, and not from the Onftruction of the

Capillary

while after we have eaten and drank, we find a Coldness in the outward Parts, and a Heaviness or Inactiveness in the whole Body, because the Corpufcles of Cold in the Meat and Drink put a Stop to the Steam, and condenfe it totally in the Stomach, and partly by Pervafion in the Guts. A while after, as foon as they have fermented a little, the most volatile or lightest Parts go off in Steam, extend the Parts, thin the Blood, and put it into Motion, and give a Lightness, Brifknefs, Heat and Strength to the whole Body, and fets forward the feveral Secretions at the Lungs, Pores, Ureters, &c. At the beginning of the Ferment, as I faid, the most volatile Parts go off in Steam; when the Ferment is high, the volatile Parts go off full loaden, efpecially if there be much Meat, and fo prevents too great an Hurry in the Blood; when the Ferment abates, it goes off lefs loaden, and more able to move the Blood, and fo keeps the Motion nearer equal,' though it does not expand the Parts fo much. If one have refted long in a

cold

Capillary Veffels, as is generally taught; their firft Symptoms manifeftly fhewing the Attack to be begun in the Prima Via, and perhaps then is the Struggle with the Agents, as Sickness, Naufea, Vertigo, Vomiting, Griping, Diarrhoea, &c.

cold Place till one's outward Parts are very cold, and one eat and drink in that. Condition, foon after the Stomach and Guts will extend very much, because the Steam cannot fuddenly thin the Blood, extend the outward Veffels, open the Pores, and get Paffage as it does when the Body is warm. As the Meat at the Bottom diffolves in the Fermentation, the Corpufcles and Fibres of it ftill rife up into the Fluid, and poffefs each their feveral Place according to their Gravity, till the Fermentation thin, and the Steam bear off almost as much as it can, and it begin to abate, the Blood and Juices prefs into the Sides of the Stomach and contract, and the Steam in the Guts below lifts up its Bottom, and the Mash, as it comes to the Level of the Pilorus, is difcharged into the Guts, and the Remainder (which in an healthy Perfon I think is very little) fubfides and lodges in the Bottom of the Stomach, and every Thing becomes in the fame State as when you first began. When one lies down with a full Stomach, several Pofitions alter the Cafe. If one lie upon the right Side, the Matter, which in a ftanding or fitting Pofture was at the Bottom of the Stomach, will then be upon the right Side of the Stomach,

Stomach, and upon the Pilorus, the rest fucceeding each in their Order, (and the Phlegm and Oil uppermoft) towards the left Side of the Stomach, and the Vacancy extended with Steam there. When one lies upon the left Side, the Contents of the Stomach are inverted, and the Vacancy extended with Steam is on the right Side, and to the Pilorus: When upon the Back, the Parts of the Contents, which poffeft the lower Place, settle thither, and those which emerge to the forefide of the Stomach then uppermoft, and the Vacancy filled with Steam is on that Side, and the Fluid lies with one Side to the Pilorus. If one lie on the right Side, the heavieft Maffes of the Meat may go down firft undigested into the Guts: If on the left Side, nothing but what goes off in Steam can go out at the Pilorus, till the Stomach be lifted up, and contracted: If upon the Back, the Steam may go off above, or through the Fluid out at the Pilorus, much in the fame Manner as when one fits or ftands. When the Meat and Fluids are digested, and gone off, if any of the brinous Matter remain, or be fecreted in confiderable Quantity into the Stomach, it corrodes, and caufes a burning Pain on the Side

of

of the Stomach you lie upon, which is not fo able to endure it as the Bottom of the Stomach. If one lie on the right Side they may go off at the Pilorus into the Guts, pafs with the Steam, and cause a burning Heat all over the Body. If there be much cold Phlegm remaining, it preffes and lies more uneafy upon any Side of the Stomach than it does at the Bottom. And if one lie upon the right Side, if the Pilorus be open, it may go off, stop in the Guts or in the Mouth of the Pilorus. When the Side of the Sto mach that lies undermoft is uneasy, we paturally change Sides. I think Cattle conftantly lie upon their right Side. It deferves Confideration why they all lie on one Side, and Obfervation how their Pi lorus, &c. is placed; how other Creatures lie, &c, and alfo how the Lungs, Liver, &c. prefs upon the Veffels, in which the Steam paffes from the Guts to the Bloodveffels, when one lies upon the left Side, which is fuppofed to be the Caufe why one fometimes rifes fo oppreft. Whether a Quantity of Phlegm be neceffary to remain in the Stomach when the reft is difcharged; or, whether any of the Glands of the Stomach fecrete a mucous Matter to prevent the sharp brinous Matter from corroding