The other acids which are procured from vegetables, and even those which are obtainable from some animal substances, may all be referred to and compared with either Vinegar or Tartar, according to the quantities of oil or earth with which they are combined.
After all, these acids have not yet been thoroughly examined. There is great reason to think that they are no other than the mineral acids, which, in passing through the bodies of vegetables, and even of animals, undergo a considerable change, especially by contracting an union with oily matters. For, as we said before in treating of Vinegar, by freeing them from their oil they are brought very near to the nature of mineral acids; and so likewise the mineral acids acquire many of the properties of vegetable acids by being combined with oils.
[CHAP. XV.]
Of the Putrid Fermentation, or Putrefaction.
Every body which hath gone through the two stages of fermentation above described, that is, the spirituous and the acetous fermentation, being left to itself in a due degree of warmth, which varies according to the subject, advances to the last stage of fermentation; that is, to putrefaction.
It is proper to observe, before we go any further, that the converse of this proposition is not true; that is, it is not necessary that a body should successively pass through the spirituous and the acetous fermentation, before it can arrive at the putrid; but that, as certain substances fall into the acetous without having gone through the spirituous fermentation, so others begin to putrify without having undergone either the spirituous or the acetous fermentation; of which last kind are, for instance, most animal substances. When therefore we represented these three sorts of fermentation as three different degrees or stages of one and the same fermentation, we supposed it to be excited in a body susceptible of fermentation in its full extent.
However, there is still room to think that every substance which is capable of fermenting always passes necessarily through these three different stages; but that the substances most disposed thereto pass with such rapidity through the first, and even the second, that they arrive at the third before our senses can perceive the least signs of either of the two former. This opinion is not destitute of probability: yet it is not supported by proofs sufficiently strong and numerous to compel our assent.
When a body is in a putrefying state it is easy to discover (as in the two sorts of fermentation already treated of) by the vapours which rise from it, by the opacity which invades it, if a pellucid liquor, and frequently even by a greater degree of heat than is found in the two other sorts of fermentation, that an intestine motion is begun among its constituent parts, which lasts till the whole be entirely putrefied.