From what was said before in relation to Fermentation, it is plain that the vegetable Oyls are much volatilized, rendred more active, and separated from the Salts; upon this Account it is, that they are endowed with an inebriating Quality, which is confined entirely to Wines, for no other Substance hath that Quality. No one was ever drunk with eating Grapes, or drinking Must or Wort before Fermentation. The stupifying Quality of Poppy, Henbane, Mandrakes, Nightshade, and other Plants of that Class, is very different from the Effects of Wine or its Spirit. The chief Effect of Fermentation, in Regard to Diet, is supposed to consist in rendring vegetable Substance less difficult to be overcome by the Action of animal Organs and Mixtures, and easier to the digestive Powers; but there are other good Effects not so commonly thought of; fermented vegetable Substance is very little subject to Putrefaction, and is a great Preservative against it. By the styptick Power that the Spirit is endowed with, the Tone of the Fibres is increased in Digestion, their Force enlarged, and consequently their Action greater upon the vegetable Parts, and a larger Quantity of animal Juices mixed with them; and it is no difficult Matter to imagine, that the inward Heat of an human Body should draw forth the Spirit of fermented Liquors. The Parts of Vegetables most used in Food, are the Seeds of Plants, our common Bread and Drink being made from them: These, by what was said before, contain the most elaborated Juices, the greatest Quantity of fine Oyl and Spirit, and are consequently most fit for Nourishment; several Fruits are eaten Raw, because their Juices are concocted to the utmost Degree of Perfection, and contain, in greatest Quantity, the finest and most elaborated vegetable Oyl, mixed with the essential Salts peculiar to each, which would be lost in Decoction: But the coarser Parts of Vegetables, as Roots, Leaves, Stalks, unripe Fruits, and Flowers, require the Arts of Cookery to be exercised upon them, to render them more easily subject to the animal Powers, and assimilable to their Juices. I design not to enter into the several specifick Differences of Vegetables, I hope I have said enough to explain their general Nature, and how they become reducible into animal Substances; I shall next consider these Substances in the same Manner.