Philosophical Letters: or, modest Reflections upon some Opinions in Natural PhilosophyNewcastle, Margaret Cavendish, Duchess of
Philosophy
Philosophical Letters: or, modest Reflections upon some Opinions in Natural Philosophy
Newcastle, Margaret Cavendish, Duchess of
Newcastle, William Cavendish, Duke of, 1592-1676; Philosophy
Your _Author_ says,[1] it is an ancient Truth, _That whatsoever things,
meats being digested and cast out by vomit, are of a sowre taste and
smell, yea, although they were seasoned with much sugar._ But I do
not assent to this opinion; for I think that some Vomits have no more
taste then pure Water hath. Neither am I of his mind, That _Digestion
is hastened by sharpness or tartness:_ For do but try it by one
simple experiment; take any kind of flesh-meat, boyl or stew it with
Vinegar, or sowre wine, or with much salt; and you will find, that it
doth require a longer time, or rather more motions to dissolve, then
if you boyl it in fair water, without such ingredients as are sowre,
sharp, or salt; also if you do but observe, you will find the dregs
more sandy, stony and hard, being drest with much salt, and sharp
wine, or vinegar, then when they are not mixt with such contracting
and fixing Ingredients. Wherefore, if the Ferment of the stomack hath
such a restringent and contracting quality, certainly digestions will
be but slow and unprofitable; but Nature requires expulsion as much
as attraction, and dilation as much as contraction, and digestion is
a kind of dilation. Wherefore, in my judgment; contracting tartness
and sharpness doth rather hinder digestion then further it. Next I
perceive, your _Author_ inclines to the opinion, _That Choler is not
made by meat_:[2] But I would ask him, whether any humor be made of
meat, or whether blood, flesh, &c. are made and nourished by meat? If
they be not, then my answer is, That we eat to no purpose; but if they
be, then Choler is made so too. But if he says, That some are made, and
some not; then I would ask, what that humor is made of, that is not
made by meat or food received into the body? But we find that humors,
blood, flesh, &c. will be sometimes more, sometimes less, according
either to feeding, or to digestion, which digestion is a contribution
of food to every several part of the body for its nourishment; and when
there is a decay of those parts, then it is caused either by fasting,
or by irregular digestion, or by extraordinary evacuation, or by
distempered matter, &c. all which, causes sickness, paleness, leanness,
weakness, and the like. Again: your _Author_ is against the opinion of
the Schools, _That the Gall is a receptacle of superfluous humors and
dregs_: for he says, _it has rather the constitution of a necessary
and vital bowel, and is the balsom of the liver and blood._ Truly, it
may be so, for any thing I know, or it may be not; for your _Author_
could but guess, not assuredly know, unless he had been in a man as big
as the Whale in whose belly _Jonas_ was three days, and had observed
the interior parts and motions of every part for three years time, and
yet he might perchance have been as ignorant at the coming forth, as
if he never had been there; for Natures actions are not onely curious,
but very various; and not onely various, but very obscure; in so much,
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