These Effluvia consist of the finest and most volatil saline and oleaginous Particles, highly attenuated and set at Liberty from the gross Oil and Terrestrious Part, as appears from the Distillation of such Substances, all which afford great Quantities of a pungent and volatil Salt. It is likewise observable, that the subtil Oleaginous Particles being specifically lighter, as well as more easily attenuated and divided than those of a Saline Nature, will be thrown off in greater Proportion in the beginning of the Fermentation or Putrifaction than the heavier Salts will be, which must either be more attenuated and volatilised, or require a greater force to raise them into, and sustain them in the Air than the former, and consequently the greatest Emission of these saline Particles will be after the Fermentation has been for some time continued; As we find it happens in all fermenting Liquors, as Wine, Beer, Cyder, and the like. All which emit, during the Fermentation, greater Quantities of Particles of an active attenuated Oil or Spirit for some time, than of a Saline Nature, which requiring a longer time in order to attenuate them, are not raised till the former are in a manner quite exhaled, as appears from collecting the Steams of fermenting Liquors, and of those which are turn'd sower by Distillation, and consequently the Exhalations arising from putrifying Bodies will after some time consist mostly of Saline Particles highly attenuated and volatilised, and those not wrapt up and sheathed in the Oily ones, and thereby render'd innocuous, and often useful to the Body, but naked and exceedingly acrid and poignant.