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be cold, the Oil and Steam will be store kened 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 disperse the Salts, and take away the Sense of their gnawing upon the Bottom of the Stomach) in the same Order as they would be if they were put into a Bag kept in the fame Degree of Heat, and moved with such a Motion as the Lungs give to the Stomach. When the Salts are so dispersed they free others, and by Degrees open most of the Glands in the fides of the Stomach, and 'tis likely the brinous Juice continues to secrete, till the Ferment extend the Stomach, and put a Stop to the Secretion. When you have filled the Stomach too full, or overcharged it, so that the Agents or Juices cannot rise into Steam in a short Time, or if you quell them when they are begun to act, it will make too great a Quantity of Juices issue into the Stomach, and at laft raise too great a Ferment, and cause too great an Extension. * For a little
L 4' while * It is highly probable, that the Shuddering or Horri. pilatio preceeding all Fevers and acate Disorders, proceeds from this same Cause, and not from the Obstruction of the
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 Corpuscles of Cold in the Meat and Drink put a Stop to the Steam, and condense it totally in the Stomach, and partly by Pervasion in the Guts. A while after, as soon 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, Briskness, Heat and Strength to the whole Body, and sets forward the several 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, especially if there be much Meat, and fo prevents too great an Hurry in the Blood; when the Ferment abates, it goes off less loaden, and more able to move the Blood, and so keeps the Motion nearer equal, though it does not expand the Parts so much. If one have refted long in a
cold Capillary Vessels, as is generally taught; their first Symptoms manifeftly Thewing the Attack to be begun in the Primæ l'iæ, and perhaps then is the Struggle with the Agents, as Sickness, Nausea, 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 suddenly 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 Corpuscles and Fibres of it still rise 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 press 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 Person I think is very little) fubfides and lodges in the Bottom of the Stomach, and every Thing becomes in the same State as when you first began. When one lies down with a full Stomach, several Positions alter the Case. If one lie upon the right Side, the Matter, which in a standing or sitting Posture was at the Bottom of the Stomach, will then be upon the right side of the
Stomach, and upon the Pilorus, the rest succeeding each in their Order, (and the Phlegm and Oil uppermost) 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 Va- · cancy extended with Steam is on the right Side, and to the Pilorus : When upon the Back, the Parts of the Contents, which pofleft the lower Place, settle thither, and those which emerge to th foreside of the Stomach then uppermost, 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 heaviest Masses of the Meat may go down first undigefted 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 sits or stands. When the Meat and Fluids are digested, and gone off, if any of the brinous Matter' remain, or be secreted in considerable Quantity into the Stomach, it corrodes, and causes a burning Pain on the Side
of the Stomach you lie upon, which is not so 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, pass with the Steam, and cause a burning Heat all over the Body. If there be much cold Phlegm remaining, it presses and lies more uneasy 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 ge off, stop in the Guts or in the Mouth of the Pilorus. When the side of the Sto, mach that lies undermost is uneasy, we paturally change șides. I think Cattle constantly lie upon theit right Side. It deserves Consideration why they all lie on oge Side, and Obfervation how their Pi, lorys, &c, is placed; how other Creatures hie, &c, and also how the Lungs, Liver, &c. press upon the Vefsels, in which the Steam passes from the Guts to the Bloodveffels, when one lies upon the left Side, which is supposed to be the Cause why one fometimes rises fo opprest. Whether a Quantity of Phlegm be necessary to remain in the Stomach when the rest is discharged; or, whether any of the Glands of the Stomach fecrete a mucous Matter to prevent the sharp brinous Matter from