By Purging Vnguents Vng Aprippae Arthanitae Oyntments of Elder Bark and Dwarf Elder By Oyntment of Birch-Bark and Leaves 4. By Caustic Plants or Animals boiled in Oyl as Oyl of Scorpions Oyl of Flammula 5. Cataplasms of Roots of Wild Cucumbers Indication requires the higher Fermentation of the Mucilaginous Chyle by the Tastes mentioned in the Cure of a low Fermentation but these more specifically respect the Serosities and cause its Sanguification First All sorts of Bitters I. The nauseous Bitters or Lychnis Bitters as Centaury Buck-Bean Saponaria II. The Mather Bitters as Rubia Celandine III. The Wormwood Bitters IV. The smoaky Bitters as Carduus V. The Turpentine Bitters as Enula Eupatorium VI. Lamium Bitters as Chamaedrys Marrubium Scorodaria VII The Pea Bitters as Broom VIII The Laurel Bitters as Ash and Birch Bark and Seeds IX Bitter Gums as Aloes Myrrh Ammoniacum 1. These Bitters supply the want of the bitter Acrid of Choler necessary for Digestion and Sanguification of the Chyle 2. All acrid and caustic Plants make the Blood more florid and so we find them to help Sanguification 3. All Salt Tastes volatile and fixed make the Blood more florid they supply the want of an Animal Salt which by absorbing Acids turns the Chyle into Blood and promotes the Mixture and Sanguification of both 4. Testaceous Medicines the Calces of Minerals and Ashes of Animals by absorbing the Acidities of Chyle help the Mixture of it and the Blood 5. Oyly acrid and resinous or oyly Plants exagitate the red Part of the Blood and supply its defect as all Aromatics and aromatic Wines and volatile oyly Salts 6. Mineral Sulphurs raise the oyly red Part of the Blood as Chalybeats Antimonials Cinnabarines I tryed the salt clear limpid Water taken out of the Belly of an Hydropical Person by Tapping and could neither inspissate it by Fire nor coagulate it by Vitriol or Alum This was the crude lymphatic Liquor too serous and crude the Spleen was Schirrous after a Quartain This Lympha sometimes appeared milky Though all the Serum be evacuated by Purgers Diuretics or Blisters on the Legs yet it will regenerate if the Digestion of Humours be not raised and the Schirrosities cured which caused its Evacuation into the Cavities and the breach of the Lymphatics stopt which seems impossible An Hydropical Gentlewoman was Tapped once a Week for fourteen Weeks and lived in a tolerable State for some time longer by the help of five Grains of Laudanum every Night No Diuretic caused Water but Wine and Water helped that most and allayed the hectical Symptoms Every time after Tapping more Water was made by Vrin but the Belly filled with the Serum in a Weeks time and a Gallon or two was taken out every Week but at length the Belly did not fill much but sank and a Plaster laid on helped its Tumour and a Consumption at last most afflicted the Person who was before so Hydropical I have observed that Fomentation after Tapping abates the hardness of the Belly and Viscera CHAP. IX Of the Fermentation of the Humours into degrees above their Natural State WHEN the Fermentation in the Stomach is carried too high the Contents of the Stomach become bitter or rancid very acid acrid or salt and so are all the Humours thence produced By a strong Fermentation all the Parts of the Chyle acquire an Acrimony The oyly Part becomes rancid and bitter and stinks the acid Tartar being volatilized becomes corrosive or acid-acrid the earthy Part neither adhering to the acid nor oyly Part is left in the primae viae to go off by Stool and the Mucilage of the Meat being attenuated by a high Digestion or Putrefaction the Chyle becomes more thin and fluid and nidorous Ructus frequently rise from the Stomach Not only the Chyle but the Blood also is vitiated by too high a state of the Principles of the Chyle and from the Volatility of the Oyl and the Pungency of the Acid the Blood is made more florid and the Vitriolic Acid more sharp or corrosive like the Spirit of Acid Juyces high fermented A rosy Chyle will make a florid Blood and an acrid bitter salt acid Chyle will give the same quality to the Blood and a putrid thin Chyle will make a putrid Blood All the Diseases depending on this State of Humours are the hot Constitutions of Humours and are contrary to the former described which are the several Species of cold Constitutions Fat to the Mucilage of Humours a putrefied thin Consistence is contrary and to the Acerbity a vitriolic Acidity and Saltness and to the Serosity an Inspissation or Viscidity and to a crude Flatulency a rancid Flatuosity and nervine wandering Pains When the oyly acid earthy or viscid Principles of Chyle acquire too high a State by Fermentation they produce these several Species of hot Cacochymia's 1. A Bitterness of the Chyle and Humours in Choleric Constitutions 2. The Chyle and Blood in the hot Scurvy have a rancid oyly State 3. A Viscidity of the Serum or Inspissation of the new Chyle mixed with it as in Inflammations and Rheumatisms 4. A Saltness of Blood 5. A Vitriolic Acidity or Corrosiveness of Blood 6. A Putrefaction of Blood which causes its want of Fibers or Thinness or Fluidity 7. A Nidorous Ructus from the Stomach and a hot nervine Flatuosity with convulsive Pains or hypochondriac or hysteric Symptoms and a feverish Temper of Blood The evident Causes of too high a Digestion are 1. A Hot Diet which digests and ferments too quick so acrid aromatic vinous Salt and very sweet Meats produce an acrid aromatic salt vinous Chyle and Honey and Sugar and sweet Wines are apt to ferment too much All Flesh-Meats high salted peppered or pickled fryed broyled or baked Meats breed a Chyle too rancid or hot Fish as Salmon or Crabs Lobsters are apt to Surfeit and putrefie in the Stomach All Meats a little putrid before they be eaten exalt the Fermentation too much All Gravies Anchovies Oysters and the Indian Sawces are too great Stimulaters of a Fermentation in the Stomach and all those Meats which contain an Animal Ferment in them as old Cheese II. By immoderate Labour by the Heat of the Season or the Countries nearer to the Sun by Cares Watchings Anger Joy Pain the Blood is heated and its Circulation quickened and Sanguification is much promoted III. The same Causes produce a bitter acrid Bile which promote Digestion much and Sanguification also Fasting sharpens the Choler and those who are apt to Vomit Yellow Choler and those who digest too fast have Choleric Fluxes In Young Men and hot Seasons Choler much abounds IV. The Retention of salt foetid Serum for want of Evacuation by Sweat or Vrin produces Feverish Dispositions which cause a high Fermentation in the Blood The internal Causes of too high a Fermentation are 1. A spirituous foetid sub-Acid or salt Ferment in the Stomach and this ferments too much all our Aliments 2. A natural
correct their Acidities III. The Coagulation of the Choler by the Acidity of the digested Meat helps the Oyl of the Meat to separate from the Faeces which are of an Earthy Nature to which it was united by an Acidity and the thick nutritious Parts of the Meat are easily extracted from the rest by the liquid Juyces of the Stomach and both the Oyly and Nutritious Parts being dissolved in a Liquor constitute the white Milky Liquor which is our Chyle I took some dry Reliques of Peas digested in the Stomach of a Hog who was fed twenty four Hours before he was Killed with Peas only and Water which smelt like boiled Gooseberries pleasantly Acid I put some Water to the digested Peas and made it Milky by Addition of some of the Hog's Gall. To the Liquor squeezed out of the Contents of the Stomach I put some Gall which was coagulated by it from whence it appears that Choler is naturally coagulated by the Acid Reliques of the Stomach I put some Spirit of Sal Armoniac to Gall coagulated by Spirit of Vitriol and it produced a Milky Colour from both these Experiments I did collect that the Coagulation of Choler by the Acid of the digested Meat together with the Oyly Parts of the Meat produce the White Colour of our Chyle so in Preparation of Lac Sulphuris the Milky Colour follows the Precipitation of the Tartar by an Acid Spirit and the Oyly Parts of the Sulphur give a Milky Colour Oyly or Resinous Liquors as Tincture of Benjamin Turpentine it self being diluted with Water become Milky Emulsions are Milky from the Oyliness of their Seeds The best Oyls thickened by cold and the Fat of Animals have a White Colour and Milk it self has its Whiteness from the Caseous Fibers and its Buttery Oyl IV. The Choler has its grosser Parts separated by the Acidity of the digested Meat and that gives Colour and Consistence to the Excrements and the Choler abounding with much Slime as appears by its Ropyness that inviscates the Gross indigested Parts of the Alimentary Mass whereby the Chyle like Liquor clarified by the White of Eggs becomes more pure from the Sediment of Choler and the indigested Parts of the Meat and so only consists of a thin slimy nutritious Juyce with Volatile Spirituous Oyly Parts which can only pass the Canals of the Lacteals V. The Fifth Use of Choler is to help Sanguification and the Production of an Animal Salt of which I will discourse in the Chapter of Saltness I mixed the Bitter Decoction sine senâ with volatile and fixed Salts and these abated its Bitterness which may intimate the Use of them in some Choleric Cases Cream of Tartar and Spirit of Sulphur more evidently destroyed the Bitterness of it Common Salt and Spirit of Salt seemed rather to increase than destroy the Bitterness of the Decoction Mercurius dulcis made it Muddy but little altered it the same effect probably those Medicines will have on Bitter Choler CHAP. X. Of the Hot Scurvy or Oyly Vitriolic Rancid State of the Blood THAT Dyscrasie of the Blood wherein the Oyly and Acid Particles are too highly exalted is commonly called the Scurvy which is divided into the hot or cold Scurvies according to the various Constitutions of Blood it falls into for where the Oyl is more abundant in the Blood than the Acid it produces the hot Scurvy the Signs of which are the high Colour of the Vrin red Spots in the Skin from the coagulated or putrid Blood fixing there in its Circulation the Gums are Bloody they are subject to Fevers Dysenteries Choleric Diarrhaea's Night-Sweats and Consumptions these Symptoms are produced by the rancid or scorbutic Bloods but in the nervous Liquor the following Symptoms the Running Gout or Rheumatism in the Nerves Convulsions Palsies Apoplexies hot Cholics and Asthma and Crackling of the Bones Since the Scurvy is cured by Acid Fruits and crude Plants in Seamen who have long lived on a Salt Diet I may hence as well as from the mentioned Symptoms observe that the Scurvy depends on too high a Fermentation of the Blood The Causes which produce the Oyly Acid Temper of the Blood are those evident Causes which excite an Ebullition or Effervescence in it as in all hot Diet of Wines strong Drinks and Salt Meats Sea Air and Fish which some putrefie 2. The Passion of the Mind and Studies and a Sedentary Life or Suppression of Evacuations 3. The Scurvy is Hereditary or Contagious or succeeds other Diseases as Fevers Rheumatisms Melancholy Agues especially the Quartan I. The Cure consists in Evacuating the hot salt bitter acrid and vitriolic or viscid Humours by the Vomits and Purgers mentioned in the Cure of too high a Fermentation and frequent Bleeding II. By Evacuating the Salt Serum by gentle Sweats as will be hereafter mentioned or a Diet-Drink of Sarsa and China of each half a Pound Harts-Horn and Ivory Shavings of each one Ounce boil all in eight Gallons to six and add Juyces of Water-Cresses Brooklime of each two Pints of Gill and Liver-wort of each one Pint six Nutmegs sliced put all into six Gallons of Ale drink three Draughts in a Day of it III. The Salt Serum may be evacuated by Vrin By Terebinthinates as tops of Pine in all our Ale IV. The Oyl Acid Foetor of the Blood and its high Fermentation is to be corrected By 1. Acids as Wood-Sorrel Juyces of Oranges and Limons mixt with the cooler Antiscorbutic Juyces Conserve of Hips Wood-Sorrel 2. The Mucilaginous crude Juyces of some Legumens are used as Juyce of Fitches ℥ ij in White-Wine or Juyce of Fumitory or Green Peas or Green Corn distilled 3. Other cooling Mucilaginous Plants or Animal Parts are used to cool the Blood and dilute it as Juyce of Borrage Bugloss Barley Water Emulsions drinking Milk and Water Antiscorbutic Milk Waters Mineral Waters or Fountain Water or Water and Wine Lettuce Water with Sal Prunell and Syrup of Limons 4. The Acerbs supply their quantity of cruder Acids wanting in the Humours as Juyces of Apples Grapes the Sorrels House-Leek the Juyce of spotted Arsesmart or House-Leek in bilious Diarrhaea's Coral prepared with Juyce of Limon Purslain Water with Sal Prunell These Styptics Acerbs stop the hot Fermentation of Humours as Plantane boiled in Broths and Ribwort Plantane 5. Austere Styptics do the same as Bark of Tamarisk Ash the Cortex 6. Sweet Styptics of the Fern Class as Polypody Ceterach Maiden Hair do the same V. The Coagulations by the Scorbutic Acidity may be dissolved 1. By the watery Antiscorbutic Acrids as Juyces of Brooklime and its Conserve and Scurvy-Grass and Water-Cresses may be put into Milk with the Juyce of Orange and White-Wine and that to turn into Posset-Drink Spirit of Scurvy-Grass and Sal Armoniac may be given in Milk or the Juyce of Scurvy-Grass may be so used ℞ Conserv Beccabungae Rad. Cich Lujuloe an ℥ ij Ras Eboni Pulv. ʒiij Sal Prunell Diatrion Santal an ʒij
Binding of the Body Whatsoever ferments the Blood too much breeds Choler and that the Animal Saltness The internal Causes of Saltness are 1. The Natural Saline Temper of the Blood which supplies a Ferment for the Chyle of the same Nature to turn it into the like Saltness 2. Too quick a Circulation of the Blood excites too great an Ebullition and makes the Choler more acrid and the Salt more sharp and in greater quantity 3. The acrid Choler and sharp Acid of the Spleen or Tartar Acid which is corrosive produce the sharpest Salt 4. A preternatural Putrefaction in Fevers or long Effervescences make the Blood very salt So a Cancer Fistula the Itch or Lues Venerea or Consumptive Lungs Kidnies or other Viscera give a Ferment to the Blood and putrefie it into a Saltness The Cure of the Muriatic and Armoniac Saltness requires I. To abstain from fermented Drinks and to use watery Liquors as Milk and Water and the Decoction of the cooler Woods Wine and Water or Water boiled with Coriander Seeds and Sugar To abstain from Salt Meats and those dried in Smoak or Pickles To abstain from Ferments as old Cheese Fish To use slimy Meats as new Cheese Fruits Farinaceous Meats and Milk Meats Snails Tortoises Jellies Cray Fishes Tripes and the Feet of Animals and Young Pigs Goat Lamb Veal In short The Diet must be crude watery acerb mucilaginous farinaceous subacid The Air dry and not foggy Sea Air. II. The Salt Humours must be evacuated by the Sennate Rhabarbarate and sweet Manna Purgers with Acids added or the Purging Waters which are nitrous or aluminous or vitriolic these wash and cool by their Waterishness and precipitate the Salt by their Stypticity Hydragogues which evacuate the Serum abate the Saltness III. The Salivation by Mercury evacuates plentifully the Salt Serum and Aethyops Mineralis and Merc. dulcis correct the Saltness by joyning with the salso-Acid of the Blood and all Mercurials depress the over-Fermentation of the Blood as much as Chalybeates exalt the low Fermentation IV. The Salt Serum is sweat off by salso-acid or urinous Medicines and for the same end we use Baths and much Exercise the Decoctions of the Acrid Woods and Frictions and Fontanels V. Diuretics plentifully evacuate the Salt Serum as all Acid Diuretics and the testaceous and bitter cichoraceous Plants VI. The Saltness of the Blood and the Ferment of the Stomach the acrid Bile or splenetic sharp Acid or that of the Stomach must be corrected and the frequent Ebullition Circulation or Putrefaction removed 1. All Acids correct volatile Salts and Oyls which are foetid and all Lixiviums are made more mild by Acids 2. The mucilaginous Temper the Acrimony of Salts as Gum Tragacanth Powders Decoction of Snails Althaea Roots and Emulsions 3. The Saltness may be diluted by a watery Diet or Medicines as thin Broths Whey Chalybeate Waters Milk Diet and distilled Milks Watergruel 4. Opiates and Styptics stop the Motion of the Blood 5. Bleeding evacuates the Old Blood which is most salt and the New Blood which comes in its room is more fresh and less salt so Broths of Flesh Meat are salter by long boiling 6. All Extraneous Ferments ought to be removed from the Blood and by the Cortex or other Antifebriles the Fermentation must be stopped That the Vrin contains an Acidity naturally in it appears by the Correcting of Coloquintida by it whose Bitterness is made near insipid by it The Purging Quality in the Coloquintida is enervated by the Vrin as well as its Bitterness Hence it appears how great a Correcter of Choler the Vrin may be and how much it may preserve the Humours from Putrefaction as it preserves Vlcers by its salso-Acid Taste A Lixivium of Oyster-shells changes the Bitterness of the Species of the Bitter Decoction boiled in it into a Sweetness and this therefore may be used to correct Choleric Heart-burning in the Stomach and this may correct the Bitterness as well as Acidity of Humours But from this Experiment let our Prescribers consider whether they do not abate the Vertue of the Cortex by extracting it with a fixt Salt since the Taste of it is altered thereby I remember a Tincture of Wormwood made with Brandy and Salt of Wormwood did not taste very bitter by being made with a fixt Salt but that made with Spirit of Wine and a little Oyl of Sulphur was very bitter and in the Vomitings of our Patients we find both very bitter and very sowre which did not correct each other but a fixt Salt in this case may correct both sowre and bitter CHAP. XIII Of the Vitriolic Acidity of the Blood IN the most Healthful Blood we discern many Tastes besides a Sweetness and Saltness a vitriolic or chalybeate Taste is evident therefore we cannot doubt of the vitriolic Acidity of the Blood nor that it is produced from the tartareous Acidity of the Chyle which by Digestion is exalted and volatilized into a sulphureous Spirit The Acid sulphureous fumes from the Earth produce the Tartar in Plants as it is mixt with Earthy Parts but by the Animal Digestions and Fermentations and Precipitation by Salts the Acid may recover its Mineral Nature and appear to be a vitriolic Acid in the Blood or else it may acquire that Savour by its Mixture with the oyly acid foetid Particles of the Blood which somewhat resemble Sulphur This vitriolic Acidity was the Natural Alimentary Melancholy of the Blood which the Ancient Physicians observed in it They called it a Black Humour which gave the Blackness to the Blood for it is certain that Acids turn the Blood black They believed there was an Astriction in this Humour to bind the Belly and it is plain by the vitriolic Taste that it is capable of Binding the Body for Spirit of Vitriol and Vitriolum Martis bind the Body by their Stypticity though tartar Acids purge and have not that effect unless they be acerb They believed it to be cooling and drying because of the cooling quality of Vinegar and by being a great Diuretic both Vinegar and the vitriolic Acid dry up or evacuate the Succus Nutritius All Melancholy Persons are great Spitters and make too much Vrin and the Ancients called those Constitutions dry who had little of the Succus Nutritius in them to make the Habit of the Body plump as it is in Lean Persons and the Fat more moist Constitutions They esteemed this Natural Melancholic Acidity to be the limous or slimy faeculent Part of the Blood like to the Lees of Wine and so compared it to the Element of Earth for in all Tartar there is a great deal of Earth which makes it to subside in the Wine and this black Melancholic Acidity colours the bottom of the Blood most when it is cool in a Dish This Chalybeate Taste is in all Blood and is Natural to it part of it constitutes the splenetic Humour when it is mixed with a Sliminess and it is separated by its
schirrous or inflamed obliges the vitriolic Humour to pass through the Arteries into the Stomach and there it corrupts its Ferment and changes all the Mass of Meat towards an Acidity like too much sowre Leaven in our Bread so that Hysterical Persons vomit a great deal of acid Humours and so do the Hypochondriacal and both eat too much and have their Bodies too much bound Or else the vitriolic Acidity passes through the hepatic Artery into the Bile Vessels and there by fermenting with it it produces those Fluxes of Choler which happen in the Cholera or Cholics or Diarrhaea's and the various Colours of them The Cure of the Muriatic Acidity of the Chyle and the Vitriolic and Armoniacal of the Blood require 1. The Evacuation of Acidities from the Stomach by Vomits in hysteric and hypochondriac Cases and the frequent gentle Evacuation by Stools and keeping the Body open by Lenitives of Sena 2. All the evident Causes mentioned must be avoided especially a tartareous or muriatic Diet. Moderate warm things agree well with them but no very hot ones nor no strong Purgers The Diet must moisten or be thin and nourishing as well as a little warm All Passions Studies must be avoided 3. The muriatic and vitriolic Acidities are naturally evacuated by Vrin and Sweat and therefore we use Diuretics and Sudorifics 4. The Secretion of the vitriolic Humour through the Spleen must be promoted by Steel Medicines which resemble its vitriol Taste and the abundant Acidity in the Chyle and Blood precipitated as in the Cure of the Tartar Acerbity 5. All extraneous Ferments are to be avoided and Humours suppressed evacuated 6. This vitriolic Acidity at last fixes the Blood and makes it congeal and then the Digestives mentioned in the Cure of a low Fermentation are necessary which by exagitating the Oyly Parts of the Chyle and Blood give them a Predominancy over the Acidity 7. The high Fermentation of Humours must be checked by the Diet and Medicines prescribed in the Cure of too high a Fermentation of Humours When the vitriolic Acidity chiefly troubles and infects the Blood it may be esteemed the cold Scurvy but when the Nerves are also affected by the vitriolic Acidity it produces the Hypochondriac Affections and the Spleen is obstructed also It coagulates in the Kidnies with some terrene Matter like Lime-Stone and there produces all the Calculous Concretions The Corrosiveness of Humours depends much on too high a state of the vitriolic Acidity and the splenetic Flatuosities on a violent Agitation or Expansion of Spirits First Of the vitriolic oleous Scurvy In this Scurvy the vitriolic Acidity prevails over the oyly Spirits and for that reason it produces many of the Symptoms attending a low Fermentation of Blood for the Blood becomes ropy mucilaginous and sharply Acid by too high a Fermentation of a depauperated chylous Blood naturally more Acid than Oyly the Vrin is pale and a salt Cremor swims on it there are no Spots in the Skin but the Spirits are weak unfit for Motion whence the Lassitude proceeds or Fainting Palpitation of the Heart and dull Pains and Windiness and the Asthma a Streightness of the Breast a wandering Fever with sudden Changes of Heat and Cold these are the ordinary Symptoms attending the cold Scurvy which in respect of the hot oyly vitriolic State of Blood in the hot Scurvy mentioned above it may be called the cold Scurvy because the Blood is more poor and less spirituous but this is also produced by an over-fermentation of such kind of Blood and the cold Symptoms depend on the Greatness of the vitriolic Acidity which coagulates the Blood and fixes all the volatile Salts and Oyls and that is the reason it must be cured as in the tartareous Acidity I. The Acid must be evacuated by Aloetic Purgers Pil. ex Ammoniac Ruffi Sumach or by Sennates or those of black Hellebore II. The Fervour of Humours may be diluted by the watery Liquors as Whey stilled Milks Asses Milk Steel Waters Wine and Water See the Cure of too high a Fermentation III. All Acid Liquors must be avoided as Wines Cyder Beer that is stale and all the evident Causes producing Acidities IV. The Scorbutic Acidity must be evacuated by Vrin and the Digestion of Humours raised 1. By Acrid Plants as Scurvy-Grass Horse-Radish Water-Cresses Rocket Lady-Smock Mustard-Seed 2. By volatile and fixed Salts 3. By Turpentine Plants as Pine Tops and Juniper-Berries in Drink Gilead Balsam 4. By bitters Acrid of the Wormwood Class as Wormwood Wine 5. By the acrid Aromatics as Angelica Roots Galanga Zedoary Contrayerva Cardamoms Orange Peels Winter-bark 6. By the Laurel bitter Acrids as the Bark and Seeds of Ash Decoction of Guajacum and the Use of the Cortex 7. By the foetid lamium Bitters as Chamaedrys Marrubium Wood-Sage ground Ivy and ground Pine 8. By the leguminous Bitters as Broom 9. By nauseous Bitters as Gentian Centaury Buck-Bean 10. By the corrosive Acrids as Aaron lesser Celandine Arsesmart Piperitis 11. Chalybeates which are of least heat as Vitriol Martis made into Pills with Gum Tragacanth or else dissolved in distilled Milks Secondly Of the Hypochondriac Affection This seems to differ from the cold Scurvy by being a higher degree of it When the vitriolic Acidity has so far coagulated the Blood as to produce many Obstructions in the Viscera especially in the Spleen whence the abundant vitriolic Humour is thrown upon the Stomach where it produces Corrugations and Pains and Inflations a great Appetite and continual Windiness and Vomiting after the Meat the Face is red and the Hands burn the Countenance is black and the Habit of the Body lean When the Vitriolic Humour affects the Brain it produces Vertigo's various Fancies Head-Aches Convulsions Palsies Alterations of the Pulse Oppressions Trembling and Palpitation of the Heart Constriction of the Breast a Sense of Formication and Stupor in the extream Parts The Vrin is various commonly turbid and thick or blackish with sandy red Sediment The Belly is bound and the Stools frequently black A thin Vrin preceeds some Fits I am not singular in my Opinion that the Acid of melancholic Blood is Vitriolic but can quote a remarkable part of Sennertus where he says Atram Bilem ipsamque melancholiam vitriolatae naturae participem aut certe ei cognatam esse ferrugenei quid sapere nemo facile negaverit This Affection happens about the Thirtieth Year of our Ages and then the Blood seems to be at its highest Digestion but by Accidents acquiring a great Ebullition it loses its Spirits Those Constitutions in whom much soure Ructus and phlegmatic Vomits are observed bear the hotter Medicines and those who have choleric Vomits burning in the Hypochondria and Thirst and Fury in the Spirits require the coolest Medicines Sweet things ferment and are offensive to the Hypochondriac and Hysteric which was anciently observed 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 The Cure requires I The avoiding of a Tartareous Diet and that which is Muriatic
Epidemical Disease every Year should also occasion some particular Symptoms in the intermitting stationary Fever not unlike the Nature of the Epidemical Disease as if that were complicated with the Fever so we may observe that Rheumatisms have been frequent of late and all our Fevers have Rheumatic Stitches very much It seems very probable since the Plague visits us once in about Forty Years which depends on a putrid State of Humours that all the other Cacochymia's which produce the several different kinds of Fevers have also some kind of Revolution in which they return also and when it is mucilaginous the Fever is like a Quotidian when tartareous it has Cholical Symptoms when serous it is a Catarrhal Fever when flatulent a vertiginous Fever with Windiness in the primae viae and Running Pains but if the Cacochymia be Choleric a Tertian is produced if rancid oyly a scorbutic Fever if viscid Rheumatic Pains if vitriolic Quartans are produced These several Cacochymia's and their Epidemical Disease and stationary Fever both depending on the same may be observed every Year and by keeping an exact Account we shall in time find what Cacochymiae and Fevers succeed each other and in what periods we may expect their returns though it is probable we shall never discover the general Causes which introduce the several Cacochymia's upon which all Epidemical Diseases depend APPENDIX II. An Introductory Discourse to the Treatise of the Asthma containing an Explication of the old Notion of the Defluxions of Humours whereby the Asthma and divers other Chronical Diseases are produced ALL the Diseases which depend on a sudden preternatural Motion or Flux of Humours are produced either by an intermitting Fever or an Ephemera That most Diseases may be Symptoms of Fevers does sufficiently appear to a diligent Observer of the Phaenomena of Fevers and they are described in the Books of our Modern Writers The particular Cacochymia in our Humours cannot produce the Symptoms of Fevers without being rarified impelled or transmitted by Defluxion on some particular Part and the Occasion of this Flux the Ancients imputed to the Intemperies of some Parts which was the terminus à quo as the Head or Liver but the true Cause of the Defluxion is an Effervescence in the Blood and the terminus à quo is the Blood it self The Vessels through which the Flux is carried are the Veins Arteries Lymphatics and Nerves and several excretory Glands The terminus ad quem is the Part affected with sudden Pains as in Rheumatisms or in sudden Inflammations as in Pleurisies Quinsies Peripneumonia c. or sudden Evacuations of the serous nutritious Humours in Vomitings Diarrhaea's Coughs Sweats Diabetes c. or else by Haemorrhagies as Haemoptoe Fluxus Mensium and most of the Nervous Distempers like those of other Glands depend on the Admission or Propulsion of cacochymical Serum into the Nerves as in Apoplexies Lethargies Carus Epilepsies Convulsions Vertigo Asthma Palsies Tympanies All Tumours which rise suddenly depend on the Defluxion of Humours on that part in which they stagnate as Buboes Erysipela's Herpes c. All the preceeding Diseases are frequently the Symptoms of an intermitting Fever occasioned by the Fevers agitating or impelling a particular Cacochymia upon some Part. If this Cacochymia which disposed the Blood to that particular Symptom be evacuated or altered by the Fever none of those Symptoms remain but when the Fever is too soon suppressed those Symptoms become periodic chronical Diseases or at least Anniversary as appears in the Asthma Hemicrania and other Pains Inflammations Convulsions or Evacuations which have periodic Fits or at least return upon the Changes of the Year or when any external Causes or hot Medicines occasion an Effervescence in the Blood Then the Symptoms of the former Fever appear and the Cure of the Defluxions depending on a suppressed intermitting Fever is as followeth 1. We must evacuate the particular Cacochymia by Vomits and Purges and afterwards it is to be corrected by its particular Specific Tastes which must either raise or depress the natural Fermentation of Humours 2. The Disposition to a Fermentation must be stopt by a Febrifuge as the Cortex for that precipitates by its Stypticity and re-assimilates by its Bitterness the depraved Nutritious Serum which is the immediate Ferment of intermitting Fevers A simple Ebullition of Blood such as happens in Ephemera's is sufficient to produce many Defluxions of Humours in which there appears no Putrefaction of the Succus Nutritius as in putrid intermitting Fevers which we discern to be putrid by a Precipitation of a high-coloured thick Sediment in the Vrin which is of a Brick Colour like Blood calcined as Mr. Boyle observed and we call the Fever unputrid when the Vrin is always pale as in Ephemera's without the former Sediment When only an Ebullition happens in a cacochymical Blood the Mass is only agitated or rarefied in which is contained the serous salt Lympha the Chyle and its Lympha and the whole Succus Nutritius of an Animal This chylous or serous Mixture being lately fermented in the Stomach is of all the Mass most readily fermented or rarefied and again this serous nutritious Mass is more readily circulated into the Cutaneous or remotest Parts of the Body than that sanguineous or red Mass of the Blood or at least more easily secreted through the Glands and Lymphatics This is the more immediate subject of an Ephemera or rather an immediate Ferment or occasion of it when it is an irritated Ebullition by inward Causes as the Fulness or Acrimony of the Cacochymia or depend on the abuse of the Six Non-Naturals This nutritious Serum is not colliquated by the Fever as Authors affirm liquatur funditur for that is only the effect of a pestilential Putrefaction and the Serum by a violent Effervescence in an intermitting Fever becomes more viscid and thick which disposes it to precipitate and putrefie whereas in an Ephemera the gentle Heat can only occasion an Effervescence as to rarefie the nutritious Serum and drive it through the several Strainers of the Glands which are appointed for the several Cacochymia's with which it is saturated The Signs of these Chronical Defluxions depending on an Ephemera are pale Water like the Healthful at first a gentle Heat a general Lassitude such as is observed in wet Weather Heaviness in the Head and an Inclination to Sleep and great quantity of Water This Effervescence depends on the general Changes of the Year The Alteration of the Weather then produces irregular Fermentations in our Bloods as it does Ebullitions in Wines and all other fermented Liquors and also the Changes of the Weather at other times when Rains succeed fair Weather or the East or North Wind blows after warm Weather which causes the same Ebullition both in Wines and Blood for by these the Pressure of the Air is altered the Transpiration of our Bodies is stopt and the different degrees of Heat and Cold expand or check the Rarefaction
of our Spirits by which our Bloods as well as all other fermented Liquors are agitated depurated digested or changed and on these external Causes the sudden Effervescence of our Humours immediately depends to which the Plenitude of Humours or their vitious qualities disorderly hot Diet too much Exercise Passions or other Accidents very much conduce which also produce Ephemera's Those Parts of the Body are most usually affected with the Flux of Humours through which vitious Humours ought to be evacuated or to which the vitiated Succus Nutritius can most easily circulate or where its Motion is most easily stopt or most frequently or the Tone of a Part vitiated by former Distempers Though the Occasion of the Effervescences on which the Defluxion depends be external for the most part yet there is an inward Disposition in the Blood to an Inflammation which makes the Blood apt to impell its cacochymical Humours upon some Part. The several Species of these Defluxions I will enumerate according to the Number of the several Cacochymia's which I have described in another Discourse of them and their Complication with Intermitting or Ephemera Fevers First If the Blood abounding with a pituitous Cacochymia effervesces as in an Ephemera it depurates its self from some of the Lacteal Lympha through the Glands of the Mouth or Lungs and by that Flux produces a Catarrh or much Coughing or Spitting which is always complicated either with an intermitting Fever or an Ephemera which resembles the Effervescence in Beer or Wine whereby they clear themselves of Barm or Lees. I have observed a Chin-Cough complicated with an intermitting Fever which was cured by the Cortex after general Evacuations If the pituitous Cacochymia be transmitted to the Stomach it produces Nauseousness want of Appetite a pituitous Diarrhaea and Cholics If it is evacuated into the Trachaea or stagnates in the Vesiculae of the Lungs it produces a Dyspnaea as in the Cachexies of Virgins in whom also it produces a Paleness in the Skin and frequently oedematous Tumours when the Pituita suffers a Flux according to the Notion of the Ancients that is when it is suddenly evacuated through the conglomerate Glands or impelled on some particular Part where it stagnates Secondly If an Ephemera be raised in a tartareous acid Constitution on a sudden corrosive Pains are produced on the Membranes with Fluxes of the Lacteal Lympha as in Pains of the Teeth and Head or else Gripes or Pains in the Stomach are produced When the Blood or Chyle and Lacteal Lympha are tinctured with an acid Cacochymia whose chief vehicle they be upon any accidental Effervescence the viscid Parts of the Serum or sanguineous Mass may be precipitated by their own Acidity like Milk which is very salt and turns into Posset by boiling and such kind of Coagulations seem to happen in Rheums Fluxes of Vrin Dysenteria alba or in scorbutic and melancholic Salivations or Sweats or Diarrhaea's Thirdly If an Ephemera be produced by any external Cause in a flatulent Cacochymia the Blood is tumultuously moved with sudden Effervescences and a crude or acid Windiness distends the Hypochondria as appears by a Ructus of the same Nature Wandring Pains may be observed in the Limbs Noise in the Ears Vertigo in the Head such are the Disorders which happen in Hypochondriac and Hysterical Persons upon the least Occasion which excites an Effervescence in their Bloods A remarkable Instance of Windiness complicated with an Effervescence may be observed in a Priapism which always happens by the Heat of the Bed by which the Flux of windy Spirits is made into the Penis for such Patients usually complain of Noise in their Ears of nubming Pains in the Hands and Arms in their Sleep and their Sides which goes off with a prickling and tingling Pain upon Waking and as the Erection subsides a Noise is heard in the Belly and Wind breaks forth in a Crepitus and a Deadness or Numbness remains in the Part as well as many other Parts of the Body Fourthly If the Serous Cacochymia be agitated by an Ephemera Tumours happen in the Limbs suddenly which are pure watery hydropical Tumours or else the Serum is suddenly evacuated into the Cavities of the Head Breast Belly Scrotum or Testicles of Women of which Cases are mentioned by the Ingenious Carolus Piso de Morbis à serosâ colluvie but he seems mistaken in this Description of the Serum as if it were only Aqua pura puta because the Serum contains the nutritious fibrous or caseous Parts of the Chyle as well as its watery Elements Piso mentions an Hydrocephalos which returned by Fits and that cannot but depend on an Effervescence in the Blood it was cured by him by Purges and a Lixivium to wash the Head He also relates a Case of Sleepiness with Pains on the Head depending on a serous Blood and that increased towards Night which was cured by an actual Cautery applied to the hinder part of the Head He mentions a Carus with a Fever depending on the Serum passing the Brain to which Children are most subject this was purged off the Ninth Day and he believes Nocturnal Convulsions to depend on the Serum impelled into the Nerves The conglobate Glands designed for the Passage of the Serum are frequently swelled by an Effervescence depurating or impelling the Serum and when the Vrin which ought to be transcolated from the Serum by the Kidnies is suppressed a Sleepiness seizes the Head or gripes the Belly from the Serum translated to that Part. The great Quantity of Serum is usually imputed either to the Quantity of serous Diet or the Retention of its Evacuation Fifthly An Ephemera in a bilious State of Blood occasions the Jaundices by a sudden Translation of the bilious Serum into the Skin or else it is evacuated into the Stomach in a Cholera or the Intestines in a Diarrhaea If the Serum be both viscid and bilious it produces an Erysipelas with a Fever Piso describes an Hemicrania which returns upon the Changes of the Year and Alterations of the Weather to wet with Vomiting of bilious Serum Inclination to Sleep and Convulsive Pains in the Belly and the Pains in the Head preceed those in the Belly the Pulse and Thirst shew the Fever and he concludes sudores sunt remedium Hemicraniae prophylacticum praecipuum seri evacuatione curatur An exquisite drying Diet and an Oxyrrhodine applied to the Head helps much Sixthly In a scorbutic salt Blood a simple Effervescence produces the scorbutic Spots or Blisters in the Skin which suddenly appear and subside again and all other scorbutic Pains depend on a sudden Effervescence which make the Vrin high-coloured In a salt Blood this simple Effervescence usually called an Ephemera produces divers Pains and Inflammations as the Tooth-Ach Ophthalmia Otalgia Gout nephritic Pains which usually happen in Autumn and a Fever usually goes along with all Pains which excite symptomatic Fevers and that is always
referred to the Class of Ephemera's If the salt Serum be inclinable to stony or sandy Coagulations an Effervescence of the Blood tinged with that Humour produces the Gout and stone Fits This Effervescence preceeds the Gout some Days with a Lassitude in the Limbs and Heaviness of the Body and a preternatural Heat Watching Thirst Nauseousness and a Dryness on the Tongue This Effervescence or Fever lasts usually 30 or 40 Days which is the common Term of great Fluxes and acute Fevers This Fever has Exacerbations towards Night and remits in the Morning but the Ingenious Piso thinks it to be Febris imputris synocha legitima potius quam putris quae dolores arthriticos comitatur The Effervescence in the Blood of Gouty Persons forces the salt Serum upon the nervous Parts of the Joynts through their Glands whereby the acute Pains of the Gout are produced and the convulsive Cramps preceeding the Fit The Water is pale in the beginning and afterwards high-coloured with thick Sediment The Fit of the Gout is cured as usual Fluxes depending on an Ephemera by Bleeding once or twice by Glysters and Opiates and by a thin spare Diet for the three first Days or a perfect Abstinence but afterwards Water-Gruel Chicken-Broth Sack-Posset-Drink After a Week when the Fever and Pain decline which will appear by the Vrin Purging agrees well by some Lenitive as Decoct Senae An Anodyne Poultess at first must be laid to the Part and afterwards Discutients and Nervines are necessary For the Preventing the Fit frequent Vomitings once in a Month Purging with Rhubarb three Days before the Full and Change of the Moon and three Days after them A spare Diet and Abstinence from all strong Liquors with moderate Exercise are absolutely necessary All hot Arthritics are Injurious in the Fit as Theriaca Sp. C. cervini Guaicum And it is a general Errour of Practisers to prescribe hot Specifics during the Effervescence which occasions a Defluxion but they are more properly used in the Intervals of the Fit to correct the Cacochymia and we find too long use of them occasions a new Effervescence and Defluxion Bitters help the Digestion of the Arthritic and Drinking Bath-Waters cures the Saltness of their Bloods or else Asses Milk alters the Saltness Seventhly If the Serum be both salt and viscid and by any Accident effervesces Haemorrhagies are produced at the Nose Lungs Arms Womb which are accompanied with a feverish Effervescence And we may observe that Bleeding the Cortex Opiates and cool antiscorbutic Juyces and Abstinence from fermenting Liquors by abating the Fever cure more successfully than any Styptics whatsoever If the Effervescence be in a viscid Blood only it produces Rheumatisms Pains of the Hips Shoulders Loyns Knees Head as in the Hemicrania but that of the Muscles generally is called a Rheumatism but if it fall inwardly it is a Pleurisie or Peripneumonia when it affects the middle Region if on the Kidnies it makes a Nephritis if on the Brain externally a Lethargy or more internally an Apoplexy on the Nerves a Paralysis on the Guts a Cholic on the Eyes Ophthalmia c. In all the fore-mentioned Cases there is an Effervescence preceeding the Pains and Inflammations as appears by the Chillness and Shivering which first seizes them in the beginning of those Diseases which soon are succeeded by burning Heats high-coloured Water and quick Pulse Eighthly A febrile Effervescence in a melancholic or vitriolic State of Blood is the Occasion of the following Diseases 1. Hot Pains and Windiness in the Stomach and Guts from a hot Windiness 2. Pains in the Spleen and Sides and Limbs from a windy Spirit 3. In the Nerves the windy Spirits produce Palpitations of the Heart want of Sleep Sinking of the Spirits and divers kind of Convulsions as Hysteric Fits Epilepsies and all the Inflations of the Nervous Parts in the Asthma Tympany Ephialtes Priapismus All which depend on a simple Ebullition of Humours The immediate Cause of the Asthma is the Constriction of the Trachaea or Bronchia which streightens the Passage of the Air and produces the Wheezing and the Vesiculae of the Lungs being also contracted a laborious Inspiration is necessary to force the Air into the Lungs There being no Tumour Inflammation or Pain in the respiratory Muscles they cannot occasion the Asthma but in pure convulsive Cases in which they often produce a Dyspnaea The Fit of the Asthma happens suddenly through the Effervescence of Blood occasioned by external Causes which separate the Lympha Lactea from the Blood and that stops in the swelled Glands of the Lungs and is at length evacuated into the Trachea In the spitting Asthma and in the Hysteric the Serum of the Blood seems to be forced into the Nerves by this Effervescence or into the Lymphatics of the Lungs where by Stagnation it may irritate the Fit Though the Water be pale and the Pulse low and the Extremities cold yet the Asthmatic Fever is evident for they have an inward Sense of Heat and great Restlessness of Spirits in the Fit Caelius Aurelianus observes in his Description of the Asthma the Ferver Igneus and a Color Morbidus though the Asthma is not always joyned with a Fever I have observed the Asthma frequently joyned with an Inflammation of the Lungs or intermitting Fever and at all other times with an Ephemera which appears by the general Lassitude Oppression of the Breast and Head want of Sleep Thirst and those Causes which excite an Ephemera produce the Asthma as extream Heat or Cold the Dog-Days Heat in which Wines are apt to ferment and whatsoever produces an inflammatory Disposition in the Blood produces the Asthma as high Diet strong Wines all hot Pectorals or Digestives or anti-Convulsive Medicines Steel or strong Purges hot Diaphoretics or Febrifuges which by exciting an Effervescence increase and produce the Asthma and cannot cure it But whatsoever cures the Ephemera cures also the Asthma Fit as Bleeding Clysters Opiates cool Pectorals with Ol. Sulphuris Sal Prunell Gas Sulphuris Milk-Waters thin Emulsions Ptysans For the Preventing a new Fit these Two Indications must be respected 1. To cure the mucilaginous serous and flatulent Cacochymia by Vomits Purgers and Digestives of specific Tastes contrary to the mentioned Cacochymia's as Alteratives or Diuretics or Sudorifics as Decoction of the Woods 2. To prevent the sudden Effervescence of the Blood by avoiding Fulness and Variety of Meats and all strong fermented Liquors which produce frequent Effervescences of our Humours and to remember Piso's Caution Parcissime Bibendum for after Drinking our Horses are most Asthmatic and for Avoiding the Watering of them we wet their Hay Those cool Febrifuges which cure the Effervescence in the Fit seem proper to prevent the Return but we must not always rely on the Cortex for that does not succeed so well in the Spitting as hysteric Asthma but in many Cases a Draught of fair Water with a Toast or a Draught of Pectoral Drink with Gas
Writers wanted a full Knowledge of Fermentation by which the chief morbid Alterations are produced in the Humours and they attributed their preternatural State either to Crudity of Digestion or Adustion There is a remarkable Instance in Galen which shews most plainly a Notion not much different from Wine about the Preparation of our Humours viz. The Blood is in the middest of those Humours we call bilious and those whose Genus is called by one Name the crude Humour or Phlegm for they are produced by over-digestion of Blood but these by its imperfect Digestion and there are innumerable differences of both kinds And in another place he asserts That both Biles are from an Excess of Heat and Acidity from Indigestion and Saltness from Putrefaction A pure Temperament is only an Idaea of Fancy but that which comes nearest to it is the sanguineous Constitution in which there is the most exact Digestion of Humours and because there is also the greatest Sweetness of them there is generally a Fulness of the Habit of the Body from the quantity of Nutriment and a Floridity in the Face from the good Digestion of the Red part of the Blood and here the Nutritious Humours are most free from those ill qualities which make them unapt to assimilate or which stimilate the Sensible Parts to evacuate them out of the Body The various natural Constitutions or Qualities in Wines resemble the various Temperaments of our Humours which like them depend on some certain degree of Fermentation natural to both and because that degree of Digestion causes sometimes the watery or slimy sometimes the acid or acerb or the oyly Sweetness to predominate the Ancient Writers believed that this depended on the greater Mixture of some of the Elements The Crude Wines are the Waterish the Austere the Acerb the Pendulous or Slimy the New Sweet Flatulent but those Wines which depend on a very high Digestion of vegetable Juyces are the bitter Wines the old hot spirituous and sharp the faeculent viscous or thick the fragrant or foetid Many of these ill qualities are produced in Wines by long Keeping or preternatural Preparations of them By a weak Fermentation a pendulous Sliminess is produced which answers a pituitous State or an Acerbity which resembles the Tartar of our Humours or Waterishness which is like the Serosity of our Blood By over-Fermentation or long Keeping Wine becomes bitter as the Caecubum sharp as in Hock like the vitriolic Acidity they grow thick like the Viscidity of our Humours or foetid like the putrid State of them These are the preternatural States of Wines and Animal Humours occasioned by various Fermentations which Galen observed when he explains the Alteration of Humours by new sweet Wine fermenting by its own Heat and he compares the Effervescence on the Wine to Choler and the Faeces to Melancholy Many Phaenomena may more easily be explained now than they could be in former Ages when the Circulation of Humours the fermentative Dissolution of our Meats and the Defluxions through particular Glands were unknown The Motion of particular Humours was accounted for by the Old Writers by the Attraction of Parts which drew their like but the Pulse which circulates several Humours as well as the Blood better explains all the Motion of Humours Galen observes Two Species of Styptics and that the Styptic Quality is greater in the Acerb than the Austere but the Explication of the Virtues of Specific Medicines he imputes to their Substance which may be more easily made by the particular Taste of them which raises or depresses the Fermentation of Humours and they frequently have a Similitude or Contrariety to the Secretitious Humours in Taste and Quality The Ancients imputed Sanguification to the Liver but we more properly to the Gall and a Mixture of the Salt Lympha's and also a long Circulation with the Blood it self The Digestion of Meat was explained by Heat which the Moderns more clearly deduce from a Fermentation which half putrefies the Food and dissolves it out of its hollow Fibers whether they be Animal or Vegetable for it is their Juyces chiefly which are our Food for the solid Parts turn into Excrements But the best Explication we can yet give of the Vital and Animal Spirit is not much different from that of Galen who affirms That the Vital Spirits are bred in the Arteries and Heart and that the Matter of them is from the Air inspired and the Vapours of the Blood and that the Animal Spirits are made out of the Vital This Hypothesis is more fully explained in another Book ascribed to Galen de usu Respirationis Constat autem vires corporis esse ex nervorum tensione causa autem tensionis nervi nulla est alia quam spiritus nervum inflans spiritum autem voca non solum vaporem sanguinis sed etiam aerem inspiratum qui ei admiscetur The innate Heat differs not from the Vital Spirit which he deduces from an unctuous Humour in the Blood after the same manner as Flame is produced from the Oyl of a Lamp and both are in a continual Motion like the Water of a River All the Eructations he imputes to the Air which mixed with our Meats create Wind and this Air passes included in the Pores both of our solid and liquid Meats and this upon Fermentation of our Food is intermixt with its light or volatile Parts and gives them that Elasticity observable in all fermented Liquors and these Elastic Particles give a strong Pungency to the Taste and a strong Odor to the Smell These rarefie fermented Liquors into Bubbles and give the great force in breaking their Vessels and these easily evaporate into Air having that naturally in their Mixture but that the Spirits are not purely Aerial is evident because they both Smell and Taste of their Vegetable These Spirits we artificially separate in Distilling Brandy Spirits which are evidently light oyly Parts mixt with a volatile Acid. Windy Spirits we commonly experience upon the Digestion of our Meats in the Primae Viae and there we feel Inflations and find windy Bubbles in the Contents of the Intestines and we observe no Liquor so full of them as the fermented be All spirituous Liquors of Vegetables inflame our Animal and Vital Spirits by producing an Effervescence and Heat in the Blood and some Affection in the Nerves of Tremor Stupidity or Giddiness And since our Juyces are made of the Vegetable they are probably fermentiscible like them The Semen puts Females into a Fever upon Impregnation and all Animal Humours which poyson are putrefying Ferments The Eggs of Insects ferment the Juyces of the Plants into which they are inserted and there are many Poysonous Plants which certainly affect both the Blood and Spirits of Animals which produce both Fever and Delirium The greatest Poyson for Darts is believed to be made of putrid Humours It seems impossible to the Ancients to impute the sudden Running of Pains to any other Cause but
moved This fermentation by which the Chyle and Blood are prepared may be depraved both ways for it may be depressed under its natural State or exalted above that degree which is suitable to the natural temper of any Animal of both which Errors and the Cachochymia's depending on them I shall next discourse But I shall first farther observe that though the Chyle is prepared by fermentation yet all other humours arising from it as the Serum and Blood and all the secretitious humours from each of them are prepared only by circulation and a longer digestion by mixture and secretion for by these they may acquire their peculiar Crases and Tastes by the ferment of the Stomach the various kinds of Meats are changed into the natural temper of each Animal and the lympha of the Stomach has most eminently the Specisic Taste of each Animal as will appear to any person who will taste it If the Chyle be rightly fermented all the humours arising from it are duly prepared but if the fermentation of that is vitiated all the other humours produced from vitiated Chyle retain a Tincture of its defect in their preparation Whatsoever ferments the Meat helps and raises the digestion of all other humours and therefore we need not enquire for any ferment or other digestives for the particular humours of Animals besides those which ferment the Chylaceous Mass All the conditions requisite to a fermentation are to be found only in the Stomach and its fermentation very clearly explained by comparing the digestion of the Stomach with Artificial fermentations of Vegetables for we first pound the Plant which is to be fermented and dilute it with Water in which some ferment is dissolved and afterwards it is to be placed in some warm place till it acquires a Vinous acid smell and then it is fit for the yielding a brisk inflammable Spirit After the same manner our Meat is chewed and swallowed into the Stomach and there mixed with the Saliva and the viscid slime of the Stomach which are its ferments The Stomach has a gentle digesting heat from the neighbouring viscera which are Sanguineous whose warmth digests the Meat into a pulp which smells sub-acid and foetid and that stimulating the Stomach excites its expulsion for if it should stay longer there it would become putrid but no more is requisite but the loosening the natural Texture of our Aliments and making the oyly acid parts and the viscid free to dissolve into an Alimentary Tincture which is only the juyces of Vegetables and Animals dissolved out of their fibrous Vessels and then they will as easily ferment as they did in the Plant or Animal in which they were first produced The capacity of the Stomach makes it fit for a fermenting Vessel and its Membranous substance makes it fit for the distention necessary upon a fermentation and its two Orifices are prepared for the letting forth of the rarefied Spirits in ructus or windiness the common effects of all fermented liquors CHAP. IV. Of the Depressed Fermentation of Humours in General WHen a slimy acerb or flatulent Chyle is produced and when from thence a watery serous Blood is digested we must acknowledge that both the Chyle and Blood have had too weak a fermentation and by that are ill prepared of which defect we usually observe these Causes First When the Meats we use have some vitious Quality which gives the same Tincture to the Chyle and that is not corrected by the Digestion as in Meats hardly fermented as those which have a tough consistence All Meats of a Watry Mucilaginous Acerb Viscous Oleous Acid Austere and Fat Taste and such as the Meat is in any eminent quality such is the Chyle and the state of Humours thence arising for we observe a Mucilage in crude Corn and those Green-sickness Girls who eat great quantities of Oat-Meal abound with an extraordinary quantity of crude Mucilaginous Chyle which oppresses their Stomachs and stusss their Lungs and gives a great Paleness to the whole habit of the body Not only the quality of our Diet depresses the fermentation in the Stomach but the quantity may be more than the ferment can concoct or suffice to dissolve and agitate so by frequent Debauches the Digestion is weakned and after too great a fulness the Stomach is oppressed and flatuosities produced in it Secondly The Preternatural state of the ferment which ought to be separated from the Chyle well circulated and exalted in the Blood by the Glands of the primae viae and to have the faetid Animal Spirits mixed with a Chylous Mucilage and Tartareous acid whilst it retains its healthful Constitution but it is altered from this state in a depressed fermentation 1. When the ferment of the Stomach is vapid or less impregnate with the faetid Animal Spirits when its consistence is too viscid or phlegmatick or its acidity too acerb or crude and less volatile 2. The Bile if it be insipid watery viscous depresses the fermentation of the Chylaceous Mass for by its bitterness and acrimony it ought to correct the acidities of it which are produced by the fermentation in the Stomach and by the same Tastes like bitter Plants in other Liquors help their depuration and fermentation and with the Acid unite into an Animal volatile Salt 3. These ill qualities of the Ferment and the Bile depend on a crude watery austere mucilaginous Blood derived from Parents or otherways produced for the ferment will retain the crude state and temper of the Humours from which it is derived 4. A remiss Circulation of the Blood ill digests and worse separates the ferment from it 5. Waterish Humours which ought to have been separated by other Glands being detained in the Blood they deprave and enervate the ferment which are also transmitted to the Stomach with it so by the suppression of the Menses or other Evacuations and especially by Fevers and a Catarrh the Stomachical ferment is vitiated 6. Great Evacuations which carry off the nutritious Humours weaken the ferment as Haemorrhagies which depauperate the Blood by Vomitings and Loosness which carry off the fermenting Mass Convulsive distempers and all Nervous effects which spend the Animal Spirits or divert them from the Stomach 7. Some of the six Non-Naturals alter the ferment as our Diet which is mentioned above and Idleness or want of Motion hinders the secretion of the ferment and distribution of the Chyle from which it is prepared Sleep causes the same Stagnation of Humours if immoderate Fear stops the Circulation of Blood and Secretion of the Humours Too much heat in the Summer time causes the Blood and Humours to evaporate their volatile parts which promote the Fermentation In a cold and moist Region the Ferment is too slimy and waterish Thirdly Digestion is vitiated by the Diseases of the Stomach when it wants its Rugosity the Meat descends undigested too soon or is vomited up when it is stopt by any Tumour Contraction or Compression about the
their Glands or the Tartar abounding in Chyle They have their Saltness from the Saltness of Chyle and that of the Serum in Catarrhs In respect of the Consistence the Pituita is watery and thin or mucous or slimy or tenaceous when the thin parts are evaporated the vitreous Pituita is from the thickness of Chyle or its Stagnation in the Lungs and this is clear like Gum-tragacanth dissolved Cold may coagulate a pellucid Lympha into such a Consistence The Tartareous or Gypsea Pituita is from the earthy petrefying Parts mixt with the viscid Phlegm which is Salso-acid By the following signs the Ancients guessed at the differences of the Pituita 1. By the pale clear Vrin and want of Appetite they discerned the insipid Phlegm or the lowest state of Digestion 2. By a pale thin milky Water and the greatness of the Appetite they knew the Acidity of the Phlegm 3. By a lacteal pale thin Water with a globous troubled Residence and the Cholic they guessed at the vitreous Phlegm but this is frequently spit up and evacuated by Stool or Vrin and so best observed 4. By the Citrine Vrin of a thicker Consistence and high-coloured Sediment the Saltness of Phlegm is known The Mucilaginous State of Humours is to be Cured First By avoiding the Diet and all the other evident Causes above-mentioned which produce them and using the Diet mentioned in the Cure of a weak Digestion or Fermentation The Diet in which there is least Slime is best as Wheat-Bread well baked and dry Wine and Water the Flesh of Birds roasted Meats as Mutton Rabbit Larks Sparrows and all salt Meats or broiled Meats Fasting spends the Phlegm Secondly The abundant mucilaginous Phlegm must be evacuated I. By Vomiting and those of 1. A. bitter acrid Taste as Vinum Scylliticum 2. Or vitriolic Taste as Sal Vitrioli 3. Or Sulphureous as infusio croci Metallorum 4. Mercurial Styptic as Merc. Vitae II. By Purgers 1. Aloetics which are acrid bitter and nauseous as Tinct Sacra Pil. Hierae cum Agarico Aloephanginae Stomach Mastichin de Ammoniac Pil. Foetid cum Gummi Aloe Rosata Elix Proprietat 2. By acrid Purgers as Jalap Agaric Scammony which contain an acrid corrosive Rosin with a Sliminess 3. By Mercurials a plentiful Evacuation of phlegmatic Humours are procured for the acid Phlegm like Spittle easily mixes with the Mercury and Mercury injected into the conglomerate Glands through the Artery easily passes them III. By Sudorifics which are bitter and acrid as Decoctions of the Woods for the Sweets often appear glutinous and smell acid or sowre IV. By Diuretics the Phlegm is sometimes evacuated or at least corrected by their Acrimony V. In Women Acrid Pessi evacuate an albuminous Pituita from the Vagina VI. By the Errhines which also excite a Cough from the Nose and Lungs a Pituita is evacuated VII Salivation and Masticatories evacuate considerably but Salivation many Pints of Phlegm in a Day and very much by Chewing of Tobacco These are the natural Evacuations of the pituitous Lympha which the Physicians procure by Art and imitate the natural Evacuations of it through the secretory Glands Thirdly The Fermentation of the Chyle is to be reduced to its natural degree by the Tastes above-mentioned in the Cure of a weak Digestion and 1. More particularly all acrid and bitter Gums seem appropriate Specifics by their mucilaginous Consistence by which they adhere to the Slyme but by their Bitterness they deterge it and by their Acrimony dissolve it such is Ammoniacum Bdellium Galbanum assa foetida Myrrha and all terebinthinate Gums and Balsams 2. The ropy Consistence of Wines is cured by a Lixivium made of Vine Branches by calx viva or Chalk or Flints burnt which precipitate the crude Tartar with the Slyme and for the Phlegm we use the Ashes of Vegetables and the Calces of Minerals 3. Ropy Wines require Styptic Precipitators as Alumen ustum or Salso-Acids as Bay-Salt and the bitter Styptics may effect the same in the Blood as Ash-Bark and the Cortex Peruvianus We add Salt to our Dough to attenuate its Mucilage and Sal Armoniae and Tart. Vitriol dissolve the Phlegm 4. We use bitter Acids as Elixir Proprietatis or spirituous Acids to deterge the Phlegm of the Stomach and the precipitating of it and for this reason we sulphurate the Vessels of ropy Wines 5. All the bitter nauseous Medicines deterge the Pituita as Gentian Aristolochia c and the bitter slimy as Carduus c. help the clearing of Beer 6. The ropy Phlegm is dissolved by volatile and fixed Salts which dissolve all our mucilaginous Gums and for this end Sylvius prescribes Sal Volatile Oleosum with our Diet or immediately after it which may be used then with Milk Water and Sack Stum is added to ropy Wines and Spirit of Wine that we may excite a new Fermentation in them and by the same Experiment we are taught to use all things of a fermenting nature both in our Diet and Medicines for nothing dissolves the Viscidity of a mucilaginous Liquor like giving it a Fermentation so the white of an Egg is dissolved into a Colliquamentom by the Incubation of a Hen which is also made very liquid or sluid by becoming rotten and putrefied by keeping and then if Eggs be boyled they will never grow thick like new Eggs boiled The White of an Egg is made thin and more fluid by beating of it and from hence we learn that much Exercise attenuates Humours that are slimy and Fermentation does the same which is an internal Agitation of Parts whereby the Viscidity of Vegetables is dissolved in any Liquor as in making of Mâ—…-Liquors and Wines All 〈◊〉 Liquors before they have undergone â—…tion are ropy and sticking but 〈…〉 their Consistence becomes more fluid By Experience we find that all hot fermentative Medicines as oyly resinous Vegetables Steel and Salts cure the pituitous Cacochymia in the Green-Sickness and to such Persons we give Stum it self as a great Ferment to their cold Humours Quicksilver Medicines easily mix with Phlegm and so are fit to evacuate it but by its Acidness it seems to depress the Fermentation of Humours and so is not a fit Medicine as an alterer in this Cacochymia Fomentations of Wines and aromatic Astringents or Brandy which flames and Aromatics infused hot oyly and resinous Plasters or Cataplasms excite and cherish the inward Heat and Digestion and outward Heat helps the Digestion and Putrefaction of all other Bodies whether Vegetables or Animals The greatest quantity of the slimy Pituita is lodged in the Stomach and without a Vomii it is almost impossible to remove the great quantity of phlegmatic Humours I found a great quantity of Phlegm in the Stomach of a Pig fed with Peas which could not proceed immediately from the Meat it self because though that was dissolved it differed in Colour and Consistence from the Phlegm and in Taste also besides in the glandulous ring above the Gizards of Birds
Meats In the Stomachs of Rabbits a manifest pungent Acidity may always be observed if they feed on Grass In the Stomach of a Lamb an acid Taste and Smell may be observed very different from the former like the Sowreness of Milk In Birds who feed on Grass the same Acid Smell appears as in Rabbits In the Carnivorous Animals and in granivorous Birds the Acid is less evident and their lymphatic Ferment tastes insipid or sub-acid but the Contents of Carnivorous Stomachs coagulate Milk and I believed the Digestion of Ram and Beef was sub-acid as I observed From hence it appears that Acidity is produced by the Digestion in the Stomach and is only a consequent of it and not the cause Acidity is more observable in Young Creatures who feed on Liquids than in the Elder but these ought to have had a stronger Acid Menstruum if our Meat were to be dissolved by it which if it were as strong as Aqua Fortis it could not dissolve Corn which is very easily dissolved by Fermentation for it is nothing but the sweet slimy Juyces of Plants which yield the Nourishment to Animals and that is easily dissolved out of the Bladders of Plants by any Menstruum and as easily prepared by Fermentation for its becoming a nutritious Juyce and the solid Bladders and Fibers of Plants mixt with a Slime and Choler constitute the Exerements of Granivorous Birds This Acid is natural and necessary to the Health of Animals 1. To help Digestion and excite Appetite Leaven has a spirituous Acidity in it and then it ferments best Not every Acid helps the Digestion but a spirituous Acid is chiefly required and those Acids which are well tempered by a Salt or Earth as common Salt or the Sal Armoniac of Animals 2. By the Acid of digested Meats the Choler is coagulated in the Guts and there the Animal salso-Acid is produced the Blood is cooled and its Consistence thickened and the Volatility of its Salts allayed 3. All Acids in Animals are from our Food and when the Food contains a greater Acid the more of it appears in the Stomach as in Cyder French and Rhenish Wines Vinegar Sorrel Verjuice Limons 4. All Acidities are produced naturally by Fermentation so Herbs Fruits and all Liquors as Pottage Milk whether fermented without or in the Stomach sensibly afford an acid Smell or Taste The close union of the Oyl Acid and Earth which is naturally in all Vegetables and Animal Bodies being loosened by Fermentation which is an inward Agitation of Particles the Acid begins to appear as well as the Oyl and both give a quick strong Smell and a spirituous quick Taste to fermented Liquors This Acidity in the Stomach is volatile like Spiritus Salis Nitri dulcis and this Acidity gives the Heart-burning to Animals if it be very sharp and active but if in a natural State it passes first off the Stomach and is corrected in the Guts by the Choler Our Vinegars made of Acid Oleous Plants for Sawces resemble this Acid creating an Appetite in some but in others Heart-turning them if corrosive or meeting with a choleric Humour in the Stomach 5. The Reliques of the fermented Meat are more sowre so when we distil the Spirit of Elder-Berries the spirituous Acid comes off first and a more fixed sowre Acid remains in the Still This Acid may be compared to the Sowreness of Acid Liquors whose spirituous Parts are evaporated as sowre Beer The Contents of the Colon are of a sowre foetid acid Smell in Rabbits but the Acidity of their Stomachs is more grateful and spirituous By a great Quantity of Acid Meats there are more Crudities produced than can be corrected by the Animal Choler and then the Chyle and Salts are made very Acid and the Consistence of the Blood thickened like Jelly and this sort of Diet pleases most in hot Weather and Fevers When this Acerbity or tartareous State happens we observe it by Sowreness in the Stomach which like Vinegar-Vessels tinctures all our Aliments with the same Taste the Belly is bound Gripes and Windiness attend it and all sowre Medicines and Meats increase it the Blood appears grumous like the Gellies of sowre Fruits or like Blood mixed with an Acid Spirit and therefore the natural heat is depressed and the Pulse low and the Vrin pale and turbid sharp or milky and in Children the Bellies swelled with Obstructions of the Mesentery In older Persons the Acidity which always abounds in the Cholic-Guts give hypochondriacal or splenetic Symptoms the Face looks pale there is no Thirst nor Fever The evident Causes of this tartareous State of Humours are 1. Food which abounds with it as the Fruits and sharp Liquors made of Vegetables Red White Rhenish Wines and Cyder stale Drink and all sweet things as Honey Sugar Broths and Milk and Spoon-Meats and all sorts of Herbs offend such Stomachs and produce great Acidities as Experience daily confirms Well-Waters and standing Vitriolic or boggy Waters are also very injurious 2. Cold Air in which a nitro-sulphureous Part abounds coagulates Humours especially the phlegmatic Lympha's and increases Acidities and a greater Appetite is produced 3. Sadness and Melancholy breed an Acidity by dissipating the Spirits and causing Stagnation of Humours which also hinders the Separation and Exaltation of the Oyl which naturally tempers the Tartar and gives it a Fluidity in Liquors 4. The Binding of the Body encreases Acidities 5. A Defect in our Exercise produces it for that is necessary to help the Distribution and Digestion of our Nourishment and the Circulation and Secretion of other Humours and many times the Sweat smells sowre and so evacuates it that way The internal Causes of the tartareous State of Humours are 1. A depressed and weak Fermentation and the same happens to crude and unfermented Wines for want of a due Fermentation 2. The Acrimony of the Bile is wanting which being less pungent and bitter it cannot correct the Acidity of the digested Meat nor turn it into Salt nor consequently perfectly sanguifie the Chyle which is the chief office of Choler In the Jaundice the Choler is wanting and the Icterical have a great Sowreness and Gripes with Windiness 3. The Chylous Humours like Milk kept in a hot Place if they stagnate in the Guts or Lacteals they soon coagulate and become Acid. 4. Divers Diseases which depend on a vitriolic Acidity in the Blood and are produced by too high a Fermentation as the Hypochondriac and hysterical Distempers when they have long continued weaken the natural Fermentation and so produce that Sowreness in the Stomach of which those Patients complained very much The Cure of this tartareous State is I. By Vomiting with some gentle Antimanial or Wine of Squills or Sal Vitrioli II. By Purging with Aloetics as Pil. Aloephanginae Salt of Wormwood and Extract Gent. or Tinct Sacra adding Aethyops Mineralis Steel or testaceous Powders to the Aloetics III. By correcting the Acidity or Tartar by raising
the Head in the Hydrocephalus 3. Hydrops Thoracis is when it is evacuated into the Cavity of the Breast 4. In the Dropsy of the Womb the Water is contained in the Cavity of it or its Testicles or distends the Lymphatics into Vesiculae 5. In the Hydrocele the Water is evacuated into the Cods These Distempers depend on too great a Serosity of the Blood but they being Evacuations of it into particular Cavities ought to be treated of under that head The external Causes of the Serosity of the Blood are I. A wet and a moist Region which supplies great foggy Air for our Respirations and by that we imbibe its Humidities and that also hinders Transpiration and so increases the Serosity II. A crude watery mucilaginous Diet of Vegetables Fish immoderate Drinking Milk-Meats Broths Water drinking Herbs and Fruits III. The Intermission of dew Exercise which ought to discuss by Sweat and that also helps Chylification Sanguification and the Circulation and Secretion of Humours IV. The Suppression of Evacuations by Sweat and Vrin in the Stone or the Suppression of Fontinels Menses Haemorrhoids or Looseness make the Blood more serous V. The Sanguification is weakened by great Evacuations as Haemorrhagies Dysenteries Fluxes of the Menses as also by the Fluor Albus and Vomitings and Quartanes VI. Sadness and Sleep stop the Motion of our Spirits and Humours and by that means hinder our Sanguification of the Chyle The internal Causes of too much Serosity of the Blood are 1. A weak Ferment and a watery Chyle 2. A vapid watery Blood which is less florid and oyly and wants its due Saltness by which it ought to turn the new Chyle into the Serum and the Cake of Blood 3. The Circulation of the Blood being hindred by any inward Polypus or Tumour of the Viscera as the Lungs Liver Spleen Kidneys either cause an Extravasasion of the Serum or hinder its Digestion and Sanguification and the Stagnation of it is observed in some part The Circulation of the Blood is deficient in the languid and dying and their Legs pit The Circulation being often stopt occasions that Dropsies follow Asthma's Hysterical Fits and other Convulsions The Signs of a serous Constitution and of the serous Cacochymia are The Use of watery Meats and Drinks Evacuations of Sweat or Vrin or any other stopt The Swelling of the Belly Legs or Face under the Eyes much Sweating or great quantity of pale Vrin watery Stools and much Water contained in the Blood when let forth above an equal weight of the Serum in respect of the Cake The Cure of the serous Cacohymia requires First A dry Diet and that which is heating drinking Wine or strong Beer Roast rather than Boiled all manner of salt bitter acrid or aromatic Pickles and abstinence from much Liquids only lbiss of Wine in a Day for 40 Days or else with Wormwood Juniper-Berries Anti-scorbuties and Ashes in constant Drink Secondly The Evacuation of the Chyle which is watery from the primae viae Blood or Cavities of the Body 1. By Purgers which by their Tithymaline Acrimony carry off the Water as Extract Esulae Pil. De Gambogia Turbeth 2. Or by Purgers which have an acrid Resin as Jalap Mechoacan Scammony with Merc. dulcis 3. Or by nauseous Bitters as Syrup de Spina Roots and Seeds of Dwarf Elder Juyce of Briony Solanum Lignosum Soldanella Troches of Alhandal Elaterium Extract of Hellebor Or by other gentler Acrids as Jayce of Iris. Or Vitriolic Minerals as Crystals of Silver Squamae Aeris Antimonials Infusion of Crocus Metallorum Mercurius Vitae Turbeth Mineral and these work by Vomit and evacuate the Serum both ways Thirdly The Serum must be evacuated out of the Cavities by Paracentesis unless the Dropsie depend on a Schirrus of the Viscera for that is incurable The Parts may be pricked with a Needle above the Knee and Escarotics applied of Ash-Ashes or Blystering Plaster Fourthly The serous Matter is most plentisully evacuated by Vrin 1. By Lixiviums of Broom Juniper Bean-Ashes infused in White-Wine with Orange and Limon Peels or Flints extinguished in Wine 2. By Salso-Acids Tart. Vitriol Sal Armoniac or Salt of Wormwood and Spirit of Salt dissolved in any diuretic Julep Sal. Succini Sal. Prunell or Salt of Tartar nitrated the Herb Kali half a dram three Mornings successively 3. By acrid and caustic Turpentines Juniper-Berries Golden Rod Conyza Roots Enula Campane Squinanth Asarabacca Roots Spikenard Leaves of Arse-smart Savin or Pine Leaves Hepatica Terrestris 4. By watery Caustics Ranunculus Hederaceus Aaron Roots Anagallis Mas Ros Solis Squills Garlic Acrids as Garlic infused in Ale or its Juyce in Broths or Onions or Leeks in the same or Nettle Roots which have a caustic Juyce in them 5. By Cresse Acrids Infusion of Mustard-Seed in Wine Spirit of Scurvy-Grass and the Leaves of Scurvy-Grass Juyces of Water-Cresses 6. By aromatic sweet Acrids as Daucus Parsley Fenil Dill-Seeds distilled Water from Water Parsnip Roots of long Fenil Smallage Parsley Chervil 7. By the smoaky bitter Acrids as Eryngo Scabious Carduus Roots of Burdock and the Seeds 8. By the aromatic bitterish Acrids as Penny-Royal Hyssop Rosemary Sage 9. By the acrid Legumens as Asparagus and Butchers Broom-Roots Periclymenum Flowers Broom 10. By the acrid Foetids as Rheu Crocus Rheu boiled in White-Wine Posset-Drinks help the Tympanitical to make Water plentifully 11. By the bitter Acrids of a wormwood Taste as Sea and common Wormwood 12. By the acrid Bitters of a Mather Taste as Radix Rabiae 13. By Acrids of a laurel Taste as Bay-Berries Ash Seeds tops of Holly and Ivy-Berries 14. By acrid Insects as Millepedes Earth-Worms Scarabaei Grashoppers 15. By burning Acrids of the Orris kind as Xyry Acorus 16. By the bitter Acrids as Grana Alkakengi Bacc. Fraxini Bubulae 17. By volatile Salts and chymical acrid Cyls of Vegetables or Bitumens 18. By Acid Minerals Spirit of Salt Oyl of Vitriol By acid Vegetables Juyce of Limons Cream of Tartar Vinegar helps the Thirst 19. By the lamium Faetids as Hedera Terrestris 20. By the strong Bitters Salvia Agrestis Lupulus Scordium Chamaedrys Marrubium Vervein 21. By the sweet nauseous Bitters as Centaury Trifolium Palustre Gentian Fifthly The Serum may be evacuated by Clysters as 1. Vrinous 2. Terebinthinate 3. Of the bitterest Purgers as Coloquintida 4. By Sulphurous Medicines as Infusion of Crocus Metallorum 5. By Tithymaline Acrids added as Gambogia Ê’ss dissolved in Sack Sixthly A sweating Diet of Guaiacum and with that he may dilute his Wine for ordinary Drink Baths or Fomentations or the frequent Use of Venice Treacle discuss by Sweat and the Balsamum Polychrestum Seventhly All Hydropical Tumours may be discussed by Baths Fomentations Cataplasms Oyntments Plasters 1. By the acrid foetid and aromatic Plants above-mentioned being boiled in salt Liquors as Sea-Water a Lixivium of Ashes or Aqua Calcis 2. By the Stercora of Animals boiled in Wine Vrin or a Lixivium and Sulphur added to them 3.
oyly acid foetid or acrid salt Temper of the Blood which is apt to ferment too much 3. A bitter acrid Choler which with the Tartar of the Meat produces a great Saltness of the Blood 4. A frequent and impetuous Circulation of the Blood which raises the Digestion of it which happens often in Summer and to Young Men by Passions or Surfeits 5. Foetid Humours retained ferment the Humours as the salt Serum the Semen the Choler and many extraneous Ferments come into the Blood from without as in the Itch Leprosie Pox the Ferment of infectious Fevers or the Poysons from Mad-Animals or venomous Bites of them All which have their Effects on the Animal by Fermenting its Humours Such as the Blood and Spirits of Animals be as to their Qualities such is the Temper of their Stomachic Ferment for that rises from the other and any Errour committed in Chylification is communicated to the Blood and Spirits The Cure of too high a Fermentation requires First That all the Evident Causes be avoided and that we use a contrary Diet of crude acerb watery mucilaginous Styptics as crude Vegetables Bistort Lettuce Spinage Cucumbers Sorrel Melons Fruits as Apples Plumbs Cherries Strawberries Sloes the Legumens as young Peas Beans boiled Wheat and all the farinaceous Meats of Oat or Barley Meal Rice or Pudding Panados The Drink ought to be small Beer or Water two Parts with a little Wine or else the Drinking Mead Elder-Wine or Wood-Drinks or Water it self or thin Milk Milk-Meats are very useful in this State for we add Milk to fermenting Wines to stop their Fretting Secondly All Choleric Humours ought to be evacuated and the Rancid Contents of the Stomach I. By Vomiting with Carduus or Sal Vitrioli or Squills II. By Cholagogues and those 1. Nauseous Dock-Bitters as Chewing of Rhubarb or its Infusion with Manna by Dock-Beer 2. By Aloetics Elixir Proprietatis cum Acido 3. By Bitterish and Nauseous Pea-Tastes as Sena III. By the Bitterish Purging Waters IV. By Diagrydiates mixt with Tartar or some Acid Rhubarb Pouder by Pil. Tartareae V. By Lenitive Sweet Purgers as Manna El. Lenitiv Thirdly The oyly bilious or salt Temper of the Ferment and Blood and its frequent Circulation are to be corrected and checked 1. By Acids as Spirit of Salt Vinegar Sulphur Niter Alum Conserve of Roses vitriolated cum Tinct Rosar which coagulate the Chyle the Bile the Salt Serum and the oyly Particles of the Blood and thereby fix them Bitters are always corrected by Acids so the Bitter of Aloes Coloquintida is abated by Spirit of Sulphur or Vitriol 2. Styptics preserve the Consistence of the Blood and hinder or cure Fevers as Plantain House-Leek Tormentil Cinquefoil Purslain 3. The Mucilaginous incrassate or thicken the Consistence as Gum Tragacanth and Icthyocolla Borrage Bugloss Emulsions Lettuce 4. Watery Liquors temper and dilute hot Humours as Mineral Waters Whey with Syrup of Violets and cool bitterish slimy or acid Juyces Milk-Waters drinking Milk and Water 5. Bitterish Crude Plants deterge away the Choler as the Cichory Bitters as Decoction of Cichory-Roots or Dandelion in Whey with Cream of Tartar 6. Opiates stop the vapid Circulation of Blood 7. Mercurial Medicines depress the Fermentation and cool Humours and stop Putrefaction Fourthly Frequent Bleeding abates the Fulness of Humours and checks their Fermentations or Fervors or Ebullitions Fifthly All Evacuations suppressed ought to be renewed and all extraneous Ferments to be corrected or evacuated Sixthly Externally we may check the Ebullition of the Blood by applying Water and Vinegar to the Pulses Stones Forehead Feet and in an extraordinary Case the Patient ought to be put into cold Water or dipt according to the Method communicated to me by my Ingenious Friend Dr. Baynard a Member of the College of Physicians whose Success by it in Curing such Diseases as depend on too high a Fermentation of the Blood is very well known and the Practice seems to me very Rational if managed according to the Rules his Experience has found out The Diseases which chiefly affect the Stomach upon too high a Fermentation are an Oyliness and Rancidity of its Contents and a Nidorous Ructus The Causes of these are 1. A Salso-acid spirituous Ferment 2. Meats which are half putrid or oyly or rancid or fat or fryed with Fat and corrosive Vegetables as Garlic Onyons or the much Use of Tobacco 3. Choleric or Salt Humours mixed with the natural Ferment Since these Nidorous Ructus depend on the Acrimony of Humours and the Foetid Spirituosity of the Ferment and the Putridness of the Meat they are improperly imputed to a Crudity for a Foetor is rather a sign of a Putrefaction and in no Crudity are the oyly acid Spirits so far volatilized in the Stomach The Cure of this Nidorosity is 1. By Evacuation by Vomiting and Purging as is directed 2. By Correcting the Oleous Temper of the Bile or Ferment or Meat by the Acids mentioned as Cream of Tartar Juyce of Limon Decoction of Tamarind Spirit of Niter dulcified with Spirit of Mint or Aniseeds Or by Salso-Acids as Sal Prunellae 3. By Externals Styptics Aromatics and Acids as Quinces and Mint with Vinegar and Leaven By too great a Fermentation of the Meat the Lacteal Lympha as the Saliva becomes nauseously Sweet and Sharp and the Ferment of the Stomach of the same quality which produces a Nauseousness and by its Salso-Acid a hot Cholic The Mucus of the Larynx and Aspera Arteria becomes Sharp or Salso-Acid and produces Coughs The Milk in the Breasts becomes bitter rank oyly salt thick which gives Gripes to Children and Vomits them The Semen becomes salt and stimulating as in Furor Vterinus The Succus Nervosus salt or more lucid than ordinary as in Deliriums and more Oyly and Foetid The Salt Lympha becomes more Salt as in the Gout Stone Haemorrhagies and the Scurvy Those are most disposed to this State of Blood who are of Choleric hot Constitutions for the same kind of Diet produces much Choler which over-ferments the Blood as all acrid bitter salt aromatic and sweet things and all hot Meats and Medicines injure them but cool ones and those that are Serous refresh them The Choleric have their Senses and Actions of the Mind and Motions of the Body very quick and ready their Passions of Anger and Revenge violent and their Dreams cruel and little Sleep and their Pulse full and hard and all these Symptoms depend on Fiery or Choleric Hot Spirits The Abundance of Choler abates the Appetite creates Thirst and requires a cool-Diet and disposes to Fevers and Phrensies The Erysipelas and Choleric Vomitings and Loosenesses and a bitterness in the Mouth the Vrin is thin yellowish or flame Coloured or red The Habit of the Body is generally lean and the Colour of the Face yellowish and the Hair yellow or black By these Signs mentioned we may know when Humours are too high fermented and Choler produced but that the Nature of
cum Syr. Lujuloe F. Elect. 2. By Vitriolic Chalybeates as Sal Vitrioli dissolved in Antiscorbutic Milk Waters or Willis's Steel so dissolved or Mineral Waters Chalybeate Steel prepared with Juyce of Apples or Wood-Sorrel or Oranges and a Tincture may be extracted with Spirit of Scurvy-Grass Tartar Chalybeate as Cremor Tartari ℈ ij Sal Prunell ℈ i. Vitriol Martis gr iij. Capiat cum Jusculis alterantibus 3. By mixed Salts as Sal Armoniac Arcanum duplicat Vitriolat Tartar Nitrous Acids as Sal Prunell or Mixture of different Salts as Cream of Tartar and Salt Spirit of Salt and Spirit of Scurvy-Grass mixt 4. By Testaceous Medicines as Crabs Eyes VI. The Choler must be cleansed 1. By Cichoraceous Bitters as Cichory Dandelion Roots 2. By Dock Bitters and Sorrel Roots in Beer or clarefied Whey 3. By Chewing Rhubarb and Purging Waters and the Chalybeate 4. It must be diluted by Milk and Water by Avoiding fermented strong Liquors and all hot Diet. CHAP. XI Of the Viscidity of the Serum or Inspissation of the Chyle new mixed with it in the Sizie Rheumatic or Inflamed Bloods THERE is a Natural Slimy Viscidity in all the Lacteal Lympha's and Milky Humours of Animals and this is like dissolved watery Gums in its Natural State but beside this Viscidity there is another naturally in the Cake of Blood which makes it congeal and stiff when cold this natural Viscidity is altered by too high a Fermentation of Humours and becomes like Inspissate Gums which is the Gummy Viscidity or Gelatinous like Jelly Broths 1. The Lympha Lactea such as the Spittle becomes of a Gummy Consistence and covers the Tongue with a white Skin and all the Phlegm from the Salivatory Glands is Viscous 2. The Mucus of the Aspera Arteria is Viscid and is formed into Globuli such as the Grando Pulmonum This Mucus is also thickned by Stagnation during which the Heat of the Body dries it or the Air by its Cold or Nitrous Particles thickens it or the Nutriment of the Nervous Membranes is deposited into the Vesiculae being depraved or hindred in its Assimulation The Sub-acid Mucus of the Stomach and Guts is made more Viscid by Fevers or hot Diet and this lines the insides of the Stomach with a Pituitous Saburra which hinders the Sense of the Appetite 4. The Lymphatic Vehicle of the Spirits is made more Viscid in the Palsie Apoplexy and Sleepy Distempers 5. The Humours of the Eyes are sometimes very Viscid and reflect the Light by flying about in the Eye like Motes in the Sun and the Thickness of the watery Humour is a Cataract but that of the Crystalline produces a Glaucoma 6. The Thickness of the Chyle produces Obstructions in the Lacteals and that in the Breast Inflammations By the Thickness of the Lacteal Lympha's Scrophulous Tumours are produced in all the Conglomerate Glands or at least Catarrhs The Seminal Lympha of the Vagina or Testicles being too Viscid may produce Sterility This Viscidity of the Chyle and its Lympha's may be called the Gummous Viscidity which is produced by Thickning their Natural Mucilage for a watery Gum differs only from a Mucilage by its Inspissation for the Mucilages of Plants may be boiled into a Gummy Tenaceous or Emplastic Consistence and the White of an Egg grows hard by the Heat of the Fire There is another Species of Viscidity proper to the Serous Lympha when it is inspissate by Heat or congeals by Cold or coagulates by an Acid. Broths long boiled become Viscid Jellies and they melt with the Heat because of the Oyliness mixed with them Turpentines and Oyls leave a Colophony upon the Separation of their thinner Oyl and such a sticking gluey Substance is made by the Oyl of Harts-Horn when the thinner Oyl is distilled off from it The Serum of the Blood inspissates as it does in a Spoon at the Fire by long Fevers and it produces Tumours and Obstructions of the Parts and Rheumatic Pains and Pustules in the Skin This Viscidity of the Serum makes the Vrin to have thick Contents as in Rheumatisms and all Inflammations Catarrhs Fevers It produces Pains by stagnating in the Lymphatics and by being stopt out of its Glands The Blood it self becomes of a viscid Consistence and produces Polypous Concretions and Palpitations and sudden Syncopes The viscid Blood stops the Flux of the Menses The Consistence of the Choler is thickned by too hot a Diet which thickens its ropy Slime and produces the Jaundice The Slimy Lympha of the Spleen thickned by too high a Fermentation produces Obstructions in the Spleen or this is thickned by being coagulated by its own innate Vitriolic Acidity or by Stagnation of the Slimy Humour or Transmission of Viscid Humours there after Quartans The ropy Vehicle of the Bile may be coagulated by the Vitriolic Acid of the Spleen and produce the Atra Bilis The Salso-acid Temper of the Blood may coagulate the new Chyle which comes into it and so produce all the Inflammations Pains Tumours sudden Death Suffocations in Catarrhs The evident Causes of the Gummous and Gelatinous Viscidities are 1. Too much external Heat of Air Cloths Baths Fire which inspissate by Evaporating the watery Vehicle of the Caseous Parts of the Serum and Lympha's 2. Too much Cold thickens Liquors which by Constriction or Compression stops the Motion of the Active Particles which cause their Fluidity and their Viscid Particles cohere like Oyls thickned by Cold or the Blood thickned by the cold Air when out of the Vein 3. Acrid Meats or the Aromatic Spices or Vinous Liquors by their fiery Particles thicken the Mucilaginous Humours so the White of an Egg is hardened by Spirit of Wine and the Serum of the Blood in them who drink Brandy 4. The thin Serous Parts are evaporated by too much Sweat immoderate Exercises by Watchings and Passions the quantity is abated by Diarrhaea's much spitting in taking Tobacco or great Fluxes of Vrin by which the Blood is made grumous or void of Serum 5. The great Use of Viscid Meats as Fish Jellies Mealy Vegetables Rice Wheat c. or by strong thick Viscid Ale or Wines or the much Use of White Bread made without Bran. The internal Causes of Viscid Humours are 1. A Rancid hot Fermentation of the Meat so as to resemble fryed Eggs by their Ructus 2. Acrid Choler which hastens the Digestion and quickens the Sanguification and evacuates the Serum by Vrin 3. The Natural Oyly Temper of the Blood which resembles the ropy Consistence of other Oyly Liquors or the Salso-Acid Temper which carries the Serum off by Vrin as the Medicines of that Taste or else a preternatural Fermentation which makes the Blood of the Scorbutic like a Jelly 4. The Blood is often coagulated by its own Acids so if through Exercise or hot Diet it be rarified and suddenly cooled with external Accidents as sitting in a cool Place or cold Air the Serum of the Blood or the
the Ebullition ceases and they be resolved into a Liquor and from hence it appears how much the volatile Acrid of Bile and the Salt produced in the Blood may imbibe from the Acid of digested Meat Common Salt yields a great deal of Acid upon Distillation and we can meet with nothing of a Salt Taste in Nature but what is made of an Acid and Earth or other Salt The volatile and fixed Salts are made by the Fire and they are most clear from Acidities We taste this Saltness in the Chyle as soon as it comes into the Lacteals and this is of a Salso-Acid Taste but when it is vitiated by too great an Acidity of the Meat too high digested or the Acrimony of the Choler it may properly be called a Muriatic Saltness This Natural Saltness swims in the Serous Part of the Chyle and passes with it into the Blood and the Vrin seems to be produced from this Salso-Acid Serum when it has parted with the more Caseous Nutritious Parts of the Chyle in the Blood Vessels That the Choler may help to produce the Excrementitious Parts of the Vrin as well as that of the Stools seems probable because we observe Stones to be bred in the Gall Bladder as well as in the Vrinary Passages which seem to be Choler coagulated Bitters are accounted Diuretics and the Gall does naturally pass by the Vrin in the Jaundice and usually gives a Citrine or Red or Yellow Colour or Black to the Vrin Choler easily dissolves in Water and seems to give it a Colour like Vrin All mixt Salts resemble the Mixture of Choler and the Acid of the Meat and are Diuretic as Sal Armoniac Tart. Vitriol Sal Succini Sal Prunellae All Acids are diuretic by fixing on the Choler as the Tartar Acid of the Stomach does and volatile Salts mix with the Acid in the Stomach and pass by Vrin The superfluous Parts of the Chylous Substance produce the Contents in the Vrin which makes it probable that the Salso-Acid part of the Chyle produces the salt serous part of the Vrin and that Salso-Acid is produced from the Choler 3. There is another sort of Saltness which we taste in the Serum of the Blood and this is in a great quantity Those Animals who feed only on Grass and Fruits digest their Meats in their Stomachs only into a volatile Acidity and not a Salt Taste these therefore must farther digest their Nourishment till it come near to a Putrefaction before it can produce an Vrinous Salt for we cannot extract any volatile Salt out of Vegetables till they have been putrefied and then they yield Vrinous Spirits and by putrefying Blood Vrin or Choler a plentiful volatile Salt is produced separable by a gentle Heat The Sanguification of our Aliments dissolved by Digestion seems to have these several steps for by correcting the Acidities of them they are turned into Blood First The Choler mixes with the Acidity and turns the Chyle White Next The salt Serum of the Lymphatics mixes with the Chyle and turns it Rosy or Reddish Last of all The Salt of the Blood and the Oyly Parts of the Blood unite with the Oyly Acid Parts of the Chyle and the more Serous Part turns into Serum which contains the Caseous and Watery Parts and the Salso-Acid Aqueous Superfluities pass off by Vrin The Natural Tartar in the Chyle mixing with the Salt generated in the Blood produces the Armoniac Salt of the Blood which if it were purely Volatile it would preserve the Blood from Coagulation as Spirit of Harts-Horn does and would more easily rise by Distillation but neither of these happen and Spirit of Sal Armoniac blackens the Blood which is taken from the Vein if we bleed upon it but the natural Salt of the Blood rather makes or at least does not hinder the Floridity of the Blood and therefore I call the Salt of the Blood a mixt Armoniac Salt produced by a half Putrefaction or long Resolution of the Parts of our Chyle in which the Oyly Acids of the Blood joyn with some terrene Parts upon the ultimate Resolution of the Nutritious Juyces and produce a Salt which has that Taste from the Mixture of an Acid and Earth and the Volatility and Pungency depends on the volatile Oyl mixt with them this smells Vrinous and is carried off naturally by Sweat and Vrin By the Rise of the Muriatic Saltness from the Choler it appears that bilious States of Humours by a higher Digestion become Saline or Muriatic and the Signs of each Constitution differ only in degrees The Pulse is great frequent and hard the Thirst is great and they drink frequently their Taste of the Saliva is Salt the Colour of the Vrin thin citrine salt or bitterish the Habit of the Body is thin and lean the Heat is sharp and the Stools of a burnt Yellow Colour Cool things agree with them but salt and hot inflame them and they ill bear Fasting The Chyle is Salso-Acid and that makes the Lacteal Lympha of that Taste and then produces Thirst Vomiting or Gripes Diarrhaea's or Catarrhs and Inflammations of the Mouth The Semen is made stimulating in the Salacious The Nervous Juyce being salt produces wandring Pains The Salt Serum being over salt produces the Stone and Gout and Strangury The Saltness of Nurses Milk produces Pains in the Breast and Gripes in the Children and Sore Mouths The Saltness of the Nutritious Juyces produces the Scab or Consumption of the Parts it destroys its Natural Caseous Nutritious Parts and carries them off by Vrin The Blood is made more thin by being very salt its thick Viscid Parts being corroded or precipitated as in Haemorrhagies and corrodes as in the Menses The Choler is made more acrid and bitter and of a darker Brown Colour The Juyces of the Spleen become Salso-Acid and less slimy and less fit to separate the Choler from the Blood The Tears of the Eyes corrode and inflame them when over salt and dry into a Gumminess The Salt Saliva corrodes the Teeth and the Gums shrink or dry and waste away as in the hot Scurvy An Atrophy dries up the Flesh as Meat over-salted shrinks The external Causes of the Muriatic Saltness and the Armoniac Saltness very much are the same but these particularly of the Muriatic Saltness 1. Salso-Acid Aliments Salt Fish Salt Water Salt Sea Air. 2. The Evacuations of the Acrid Choler and the Spleen Acid or Tartar Acid being stopt in the Binding of the Belly The external Causes of the Vrinous Saltness or the Armoniacal are 1. Acrid vinous bitter and aromatic Meats Fasting makes the Humours more acrid and sweet Diet becomes bitter acrid on Digestion 2. A laborious Life with much Exercise too much addictedness to Venery for the Lympha returning from the Testicles becomes foetid and ferments the Humours more 3. Too much Watching Anger Cares inflame the Spirits 4. The Evacuation of the Salt Serum by Water or Sweat being suppressed or the
of the Stomach being vitriolic causes Vomiting Heart-burning or a great Appetite Hypochondriac Ructus and Pains of the Stomach The Nervous Lympha is vitriolic in Melancholies which causes a Fear and Sadness without a manifest Cause an implacable Anger Watchings or Dreams of black things or Devils Their Motion is slow and grave their Aspect inconstant sad and frightful The serous and nutritious Lympha is salso-acid in the Hypochondriac by which it is made unfit for Nourishment for nothing nourishes but a sweet Humour The Acidity curdles the Serum and that stops in the conglobate Glands and breeds the Scrophulae and schirrous Tumours of the Liver and Spleen The Vrin is pale and plentiful in Melancholy Constitutions and frequently full of a Sediment which sticks to the sides of the Pot. The pale Vrin gives an Acid Dysuria to be tempered by Harts-Horn Spirit or Steel The Blood the Choler the Serum and the Juyces of the Stomach look black by the Atra Bilis The Skin appears dry hard cool and rough The Colour of the Face is brown or black or lead coloured from the Atra Bilis mixed with the succus Nutritius The habit of the Body is thin and lean and the Hair is black hard and curled The black Humour is vomited and purges downwards the Haemorrhoids swell and break there is much Spitting but the Belly is bound the Vrin is black livid thick but sometimes thin and white a Cremor swims on the Vrin with much farinaceous Sediment The Pulse is slow and hard Melancholy Distempers preceed as Quartans Swelling of the Spleen Leprosie Varices of the Legs Haemorrhoids great Voracity and little Thirst but Acid Ructus Their Parents were Melancholy The Age betwixt Forty and Sixty and a vitriolic natural Temper of Blood and Spirits and the Autumn dispose to Melancholy The external evident Causes of the Atra Bilis are 1. A high fermenting Diet as old Cheese Flesh-Meats which are strong and blackish as Venison Hare Swines Beef which abound with a black Blood Birds feeding in Fens as Geese Ducks Woodcock Snipes Swans c. by Drinking Fen Vitriolic Waters have both black Blood and Flesh Fish in Ponds and Sea-Fish which are called the Cetacei salted or dryed in the Smoak have a salso-acid Taste and breed Melancholy The Drinking of such boggy vitriolic Waters dispose to melancholical Humours Strong Wines or Drinks fryed Meats and those dryed in the Smoke Acrids and Aromatics in our Diet over-ferment the Blood as Fasting does and all produce an Atra Bilis The salt Sea Air fills the Blood with the Sulphur fumes from it and the Fens with vitriolic sulphureous Exhalations for vitriolic blue Concretions swim on such Waters 2. The Melancholic Evacuations stopt by the Suppression of the Haemorrhoids or the hepatic Flux which is from the Arteries of the Mesentery or the Varices vanishing or the stoppage of Sweat in a sedentary Life 3. By too much Evacuation of the Spirits by Watchings Cares Studies Solicitude Anger Exercise the Motions of Humours are quickned and the Digestions heightened and the Oyly Parts of the Humours evaporated and the Vitriolic remain and prevail over all The inward Causes of the vitriolic Acidity 1. A black vitriolic Humour in hot and dry Constitutions which makes the Blood black and the Colour of the Face so too and this is increased by being in a hot Region or hot time of the Year by hot Diet or violent Passions c. 2. The Evaporation of the oyly Spirits so Vinegar is prepared when by the Heat of the Sun or Fire the Spirits are evaporated There is in the Spirit of Wine some Acidity by which Brandy curdles Milk and that there is such an Acidity in Animal Spirits is probable for the Animal Spirits like that of Wine are very inflammable or a thin lucid Flame and it appears that some Acid makes Oyls more inflammable for Oyl of Turpentine and fresh Aqua Fortis upon their Mixture turn into a Flame All the Spirits of fermented Liquors are acid oleous and are very pungent on the Tongue by their Acid but if the Oyl be separated they taste only sowre or sharp from their Tartar After the same manner the Spirits of Animals are compounded of a foetid Oyl and vitriolic Acid and the spirituous Parts of all fermented Liquors have the same Composition and these being the most volatile Parts must needs compose the Spirits of Animals which are produced also by the Fermentation in the Stomach and after are prepared by a long Digestion or Circulation in the Blood therefore if the Oyly Part be evaporated by violent Passions or Diseases the Spirits remain vitriolic or like Aqua Fortis in the Melancholy and Hysteric Persons and this Acidity of the Spirits infects the Blood 3. There is another way of Preparing Vinegars besides the Evaporation of the Spirits mentioned which is by addition of a new Ferment to Wines and by both these ways the Blood becomes vitriolic I have mentioned the Evaporation of its Oyly Spirits and now will describe the Ferments which sowre it The Viscera filled with putrid Humours as in the Phthisis old Jaundices wherein the Lungs and Liver are ulcerated send a putrid Ferment into the Blood and these ferment the Blood into an acetous Temper So the Natural Humours long detained as the seminal Matter which is of a fermentative Nature or by the Haemorrhoids or Menses retained the Blood suffers an Ebullition and it is not unusual that any Aminal Humour corrupted should become a Ferment as appears in the Saliva of a Mad Dog and in all contagious Diseases as the Itch Pox and malignant Fevers wherein the corrupt Humours ferment those which they infect into the same preternatural State Burning Fevers are commonly the occasion of the Atra Bilis for they make the Blood black and thick and Pestilential Fevers have the same black Humours both in the Skin and sometimes evacuate it by Stools or Vomiting or Vrin Galen affirms That all who evacuate black Humours in the Plague die but those who do not have the black mortified Blood in the Skin where it spots it and he imputes this Blackness to the over-heating or Adustion of the Blood and he imputes all melancholy Cases to the same extraordinary Adustion of the Blood 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 This Atra Bilis happens in Haemorrhagies where the Fibers of the Blood are putrefied and black in the bottom of the Chirurgeon's Dish The Ancient Physicians esteemed the Spleen to be the place where the Atra Bilis is bred which in old and hot Animals appears very black but in young ones or those of a cooler Constitution more reddish for the vitriolic Acid is more strongly digested and becomes more sharp and blacks more in the old and hot Animals than in the contrary They thought the Spleen attracted such a Humour as the Lees of Wine or the Amurca of Oyl and this is the vitriolic Acidity mentioned 4. The Obstruction of the Spleen when
and these coming into the Nerves produce what we describe by Vapours in the hypochondriac and hysteric Cases for all sorts of Convulsions as Epilepsies hysteric and hypochondriac Fits Vertigo the Palpitation of the Heart Singultus Chorea Sancti Viti depend on the highest and hottest Flatulency of our Spirits but the Tympanites Asthma Incubus are different from the former as much as a gradual Elasticity or Expansion of the gentle Air does from a violent Blast or Storm I will here annex a strange Account of a Priapismus from Windiness first premising that it is no effect of a Venereal Distemper nor a Melancholic Fancy The Person is of a middle Age and fat habit of Body who every Night has a Priapism in his Sleep cum emissione Seminis it never seizes him but in his Sleep at Night and never in the Day-time though he sleep then This painful Erection he imputes wholly to Windiness and thus he describes it I often plainly and loudly hear the Wind to make a Noise in that part like that of the Guts especially in a Morning for constantly as soon as I wake the Wind begins to return from that part and in going back is very audible for near a quarter of an hour till the Part is fully fall'n and sometime when it is returning I find a Pain and Fulness ensues in my Breast and at the same time I have constantly a Noise and Piping in my Ears He bled in the Penis without any Benefit and drank chalybeate Waters without any great Success and used Steel and Nervines Fomentations and Vnguents The Medicines against a Priapism above the hot Flatulencies are nitrous Medicines Spirit of Niter Emulsions Acids Narcotics externally and internally Bath Waters Chalybeate Waters The hot Carminatives are Camphire Rheu Cummin Seeds Species Diambrae Agnus Castus Seed and Hemp Seed Glysters do more than Purges The Indications in the Cure of the hot foetid Flatulencies are I. To evacuate by Vomits or gentle Purges or Glysters the nidorous Acid bitter Salt or foetid Mass from the Stomach and by frequent Purges to divert those Humours from thence which give an ill Tincture to the Ferment of the Stomach Cholagogues and all the specific Purgers are here proper Purging Waters especially II. To correct the cholerick salt vitriolic or putrefactive State of the Blood which insects the stomachic Ferment and for this we must use those Alteratives which are prescribed for each Cacochymia III. All the hot Flatulencies of Humours must be depressed by fixing the fermenting Spirits 1. By Acids Sp. Nitri dulcis Salis dulcis Succi Citri Ribium Decoct Tamarind Elixir Vitrioli Elixir Proprietat cum Acido Crem Tartari Spirit of Vinegar â„ž Aq. Menth. Simp. Fl. Chamomeli Foeniculi an â„¥ iv Sp. Carui â„¥ iss Sp. Aceti â„¥ i. ocul Canc. vel Antimonii Diaph Ê’i Syr. Corticis Aurant â„¥ i. Laud. gr iij. Gas Sulphuris Cochi cum Aq. Paratae Haustu 2. By Salso-Acids Acids mixt with Volatiles Mixtura Simplex Sp. Carminans Secretus ex Tartaro Nitro Sal Prunellae Sal Armoniac and all nitrous Medicines Sal Succini 3. By watery Liquors as Aq. Parata distilled Waters drinking Wine and two parts of Water or Wood-Drinks Spaw-Waters Milk and Water in salt Cacochymia's the Bath Waters inwardly but outwardly they increase all hot Flatulencies Cold Water is more useful or Vinegar and Water dipping or immersion in cold Water Solutions of Niter and Sal Armoniac The cool Juyces of Plants as Sempervivum Purslain Brook-Lime Plantain and Raw Fruits cool such flatulent Bloods But since all the hot Flatulencies procure a decay of Spirits the Fermentation becomes at length depressed and as in all chronical Diseases a Saburra is produced which requires Digestives of the cooler kind to renew the Fermentation of the Blood and depurate it from some secretitious Humour suppressed As 1. The cool Chalybeates as Vitriolum Martis Chalybs Willisianus in Milk Waters 2. The wild aromatic Carminatives and gentler Bitters as Chamomile Flowers Zedoary Angelica Orange Peels 3. The Use of a moderate Diet in which there is little Slime or acrid Parts especially Liquors in which no spirituous Parts are and which are not apt to ferment The Nervine hot Flatulencies cannot be composed without Opiates which weaken the Elasticity of the Spirits All hot Nervines as Castor the hot Gums Assa Galbanum and all Amber Medicines increase the hot Flatulencies and also all Chymical Oyls Balsams and all Salts whether volatile or fixed and also all hot Applications outwardly but the cool Medicines mentioned above which cool and temper the sanguineous Spirits have the same effect upon the Animal or Succus Nervosus It often happens that there is a cool Flatulency depending on a weak Digestion in the Stomach when a hot Flatulency infects the Blood and Nerves as in the Asthma Tympany Hypochondriac and Hysteric Cases and then the Medicines must be mixed and of a middle temper neither too hot nor too cold â„ž Aq. Menth. Fenicul an â„¥ iij. Sp. Carminativ Sylvii â„¥ iss Sp. Nitri gr xx Ol. Juniperi gr vi Syr. Cort. Aurant â„¥ iss Laud. gr iij. Capiat cochleat Fifthly Of the Corrosiveness of the Humours When Humours are corrosive they produce Pains Burning Vlcers Rottenness of the Bones and Teeth and Fluxes of the Belly or Haemorrhagies and a thin foetid Sanies in ulcerated Parts 1. A corrosive Acidity in the Stomach and Belly produces the Pain and Heart-burning in the Stomach a Cholera or Cholick or Dysentery or Boulimia and Vlcers 2. A corrosive Temper of the Spittle corrodes the Teeth and Gums and occasions sharp Catarrhs The corrosive Temper of the Mucus of the Aspera Arteria produces a Phthisis Spitting of Blood and the corrosive Temper of the Mucus of the Nose an Ozena 3. A corrosive Acrimony in the Seminal Lympha produces Salacity Gonorrhaea Simplex and Fluor Albus if with Pain and Corrosion 4. The Corrosiveness of the Lympha Nervosa is made evident by wandring corroding Pains of the Head and Limbs in the Scurvy and Lues Venerea and in Convulsions or Cramps and Melancholies 5. The Humours of the Eyes have a salso-acid Corrosiveness which inflames and ulcerates them 6. The Milk in Womens Breasts acquires a corrosive Acidity which produces cancrous or schirrous Tumours 7. The Blood has a corrosive Saltness in the Scurvy and Haemorrhagies 8. The salt Serum and the Lympha serosa have a muriatic Corrosiveness which corrodes the Flesh and hinders the Nourishment 9. The Vrin is corrosive in the Strangury 10. The Bile is corrosive in Diarrhaea's 11. The Spleen-Acid is corrosive in Melancholies The external Causes of Corrosiveness are 1. Sharp corrosive Diet of sharp stale Beer and salt Meats and smoaked dryed Meats burning Brandy Spirits and sharp acid Wines 2. Violent Passions Sadness Anger Anxiety and Watching Studies 3. Immoderate Labour and Venery 4. Suppression of sharp Humours usually evacuated The internal Causes 1. The Ebullition or high Fermentation
of Humours which stands next to the putrefied State for whether the corrosive Acrimony be vitriolic saline or muriatic which is a Mixture of both it depends on a violent immoderate Fermentation of Humours As the natural Acidity Saltness and muriatic or armoniac salso-Acid depends upon a natural and moderate Fermentation of Humours Corrosive Acid Spirits are prepared by Chymists with an extraordinary degree of the Fire and so are the salt acrid pungent Acrimonies as that of volatile Salts which taste fiery burning salt and pungent There is a burning Acid in Oyl of Vitriol in which the Acid is combined with Sulphur and fiery Particles The Chymists prepare another corrosive kind of Medicines from an Acid and Metal which mix in a cutting tearing Texture such as is that in the Crystals of Silver and Sublimate In the tithymalline corrosive Plants there is a Milky Juyce made of the Oyl and Acid both which are very volatile In Minerals there is a natural corrosive Texture in Arsenick which contains a Mixture of Sulphur and sharp Acid. Whatsoever corrosive Qualities our Nourishment can acquire by Distillation by a strong Fire the same may be produced by Fermentation and Digestion in the Humours when they are over-digested From Animals a volatile fiery Salt may be produced and by that the Chyle and Blood and all their secretitious Humours are made salt and the hotter the Animal or the stronger the Fire is the greater is the Corrosiveness of the Salt 1. The Salt in the Animal Humours is made corrosive by its too great Volatility and by this the Apthae in Fevers are produced in the Tongue and Mouth as the Tongue is blistered by Spirit of Sal Armoniac very volatile This I call the Vrinous Corrosiveness and it is cured by the same Medicines as the Saltness of Humours for these States differ but in degree of a high Fermentation by which they are prepared and therefore requires the same Specific Tastes of watery acerb tartareous and mucilaginous Medicines but those which are more strong can only succeed in the corrosive State 2. The next Species of corrosive Acrimony is produced from a tartareous or natural vitriolic Acidity much raised by Fermentation when being joyned to the volatile Oyl of Blood it is made more sharp so from Bread and all tartareous Vegetables an acid Spirit may be distilled The Acrimony of the Spurge Juyce resembles this Acrimony The Oyl is manifest by the Milkiness of the Juyce and that an Acid is in the same Juyce appears because it changes the Colour of the Knife which cuts it Moreover This milky Juyce is dryed into a Resin and all Rosins yield much Oyl and a little Acid. 3. The Third Species of Corrosiveness is from the Mixture of a pungent burning Salt and a high vitriolic Acidity like that in Sal Armoniac which burns and corrodes the Mouth and this may be called a muriatic or armoniacal Corrosiveness 4. The Fourth and highest Species of Corrosiveness arises from Putrefaction All Putrefaction is joyned with a foetor and all foetid Matter corrodes the Vlcer The Cure of Corrosiveness is by the correcting the vitriolic Acidity or Saltness by the Medicines above-mentioned and by stopping the high and putrefactive Fermentation of Humours The Acrimony of Aqua Fortis is corrected by the Oyliness of Spirit of Wine or the Caput Mortuum of the same Minerals from which it is distilled so the acid Corrosiveness of animal vitriolic Acidities is tempered by Minerals or Animal Ashes and volatile Salts And the salt Corrosiveness by the crude Tastes as Tartar Acids and Styptic mucilaginous Plants The Saturnine Styptics stop Fermentations most strongly and so do acerb Styprics as Plantane and Opiates also All Evacuations by Bleeding Purging are necessary and a cooling Diet also CHAP. XIV Of the Putrefaction of Animal Humours 1. THE Meat in the Stomach is sometime putrid by too high a Digestion in a foetid Ructus which is very Nidorous or the Vlcers of the Stomach 2. The Saliva has a nauseous foetid Savour sometimes from putrid Fevers or the Corruption of the Foetus in the Womb or Vlcers in the Lungs or Mouth 3. The Mucus of the Aspera Arteria and the Nose is foetid from the Vlcers in those parts 4. The Seminal Humours are foetid by the Vlcers in the Genitals and the Blood of the Infected by the Pox is full of a putrid Ferment or acrid Salt which makes their Sweat and Breaths to have a foetid Savour 5. The Spirits themselves become very foetid in putrefied Bloods by Pains 〈◊〉 Passions and Infections By â—…mous Bites the Foetor is also inâ—…ased 6. The Milk putrefies by the Stagnation in the Breasts 7. The Humours of the conglomerate and conglobate Glands putrefie and ulcerate in the Scrophulae 8. The Blood putrefied has lost its Fibers which makes it not to coagulate when cold and it smells foetid 9. The Salt Serum of the Blood is turned by extraneous or internal Ferments into the Matter of the Itch Leprosy and Vlcers Upon the Evaporation of the natural Spirits the vitriolic Acid prevails on which depends the chylous Whiteness of Matter which is precipitated and changed by it so the Serum of the Blood is changed into a white milky Liquor by Spirit of Niter 10. The Vrin and Sweat stink in putrid Fevers as the bilious Stools do and the Blood it self There are Three kinds of Thinness in Animal Humours 1. An aquous Serosity which is evident in the Blood which is crude 2. A more fluid Consistence of Blood depending on a great Rarefaction of Blood whereby it s own oyly and salt Particles by their Agitation attenuate and dissolve the natural Viscidity of the Blood as appears in Hoemorrhagies and the hot Scurvey this is only the next degree or step to Putrefaction 3. The Third Cause of Tenuity in the Humours is the Putrefaction of them which is a perfect Destruction of all their viscid or fibrous Consistence by a high and a long Fermentation so in the perfect ripe Matter of an Vlcer the Viscidity is destroyed and in putrefied Eggs their ropy Consistence is altered and made fluid so as not to thicken by Boyling The Causes of Putrefaction and a high Fermentation differ only in degree 1. The natural Fermentation produces only nutritious Humours and no farther resolves the alimentary Mass than what is necessary for the perfection of a fit Nutriment but a preternatural high Fermentation proceeds farther and produces both the Acrimony Saline or vitriolic or a thick Consistence by Coagulation of the Chyle upon the Blood but in the putrefactive Fermentation it is continued to the perfect Dissolution of all the Viscidity of our Humours according to the Observation of Crato Fibrae Sanguinis cum mittitur infectis peste ita putridae sunt ut concrescere nequeunt and this is properly called the putrefactive Fermentation for in the Plague the Infection putrefies the Blood and the coagulate or putrid Parts are thrown upon the Skin
Expulsion become an extraneous Ferment to the Blood or else the Succus Nutritius as soon as it arrives at the Blood is perverted by some Dyscrasie of it into an extraneous morbific Nature and becomes a Ferment or else the Nutritious Juyces are precipitated from the Blood by external Cold and become the ferment of all intermitting Fevers The particular Ferment which produces each kind of Fever differs by some Cacochymia which was in the Blood or Succus Nutritius before it was precipitated by some abuse of the Non-Naturals or Surfeits or Colds though the Succus Nutritius altered by external Causes is the general ferment of all Fevers yet that differing according to the several Cacochymia's that may happen to it the ferment of each Fever being the immediate Cause of its Ebullition and the first thing to be removed or changed ought most particularly to be described because the Cacochymia with which the Succus Nutritius abounds produces the most eminent Symptoms of each intermitting Fever and that Cacochymia does very much alter the general Cure of an intermitting Fever As for instance If Rheumatic Pains accompany an intermitting Fever the Cacochymia preceeding the Fever is a viscid State of the Succus Nutritius and the Blood is sizie as in Rheumatisms In the Curing of this the common Method for Curing the intermitting Fever is not sufficient of giving the Cortex without due Preparation viz. for the Cacochymia infecting the Succus Nutritius there must preceed the Evacuations indicated by a viscid State of Blood viz. Bleeding and Purging or Vomiting but not so much as in a Rheumatism without an evident intermitting Fever The Symptoms preceeding the Fit generally denominate the particular kind of Fever and if great the whole depraved Succus Nutritius being evacuated upon a particular Part the Cure is chiefly to be managed by removing that particular Inflammation as Pleurisie or Peripneumonia without any or very little regard to the intermitting Fever The Notion of a Fever being produced by the Irritation of the Spirits in the Blood and Nerves very well explains the Action of the Air and infectious or Animal Humours for those are first infected and that the febrile Effervescence Commotion Ebullition Expansion call it as you please for the same thing is understood by all these Terms is managed by the Animal Spirits which circulate from the Nerves into the Blood and from thence to the Nerves again is very probable and this Galen seems long since to have described when he defines a Fever to be the turning of the innate heat which is the Spirits into a fiery Nature but it is as evident that every Person has some antecedent Cacochymia by which the particular Symptoms of the Fever are produced and this by exceeding the Strength or Expansion of Spirits makes the Fever malignant or by being in no great quantity or more loosely mixed with the Succus Nutritius the Fever is mild and easily cured The several stages of the Disease are very naturally described by the separation of the greater quantity of the Succus Nutritius from the Blood in the increase of the Fever and the Crisis is a full or perfect Separation of all the depraved Succus Nutritius from the Mass of Blood when the Fever is curable and then the febrile Effervescence ceases but if the Succus Nutritius be but in part separated the Mass of Humours remain turbid and undepurated and the Fever becomes fatal The Spirits being the chief Instruments of all Fermentations the several Stages of this Disease must be managed by them but we must look farther and describe the Humours which irritate them first into Motion and the depraved Humours which the irritate Spirits endeavour to exterminate from the Mass of Blood the Motion of the Spirits would soon be stopt as we find in Ephemera's if some depraved Humour in the Blood did not support the Irritation of them who cannot naturally depurate the Blood under 14 or 21 Days or longer Hence it appears how reasonable the Opinion of our Moderns is who describe a Fever as an Effervescence of the Blood by which it clears it self of some heterogenious Particles which as they produce the Effervescence are called a Ferment and as they irritate the Spirits a Venenum and as they are the depraved Matter of the Succus Nutritius the putrid Particles of it or febrile Sediment appearing in the Vrin It is not my Design to oppose any Author's Judgment but to reconcile these several Opinions and put them all into the Definition of a Fever thus A Fever is a preternatural Fermentation or Effervescence of the Blood occasioned by some Ferment irritating the Spirits of the Blood and Nerves so the Dissolving or Putrefying and Separating some part of the Cacochymical Succus Nutritius from its Mixture with the Mass of Humours The tumultuous Agitation of the Spirits in the Ephemera happens by the ill Use of the Six Non-Naturals 1. As Surfeits which are Cured by a Vomit Purge Clyster by which the putrefying Diet which is the Ferment here is carried off 2. The Heat of the Sun being excessive inflames the Spirits and Opiates and cool things readily compose them and Oxyrrhodines 3. Too much Labour spends and agitates the Spirits in which case Spirituous Cordials Wine and Rest are necessary 4. Anger disorders the Spirits whose surious Motions are best repressed by Opiates and cool Emulsions 5. Long Watchings require Opiates and Anodynes 6. Grief agitates the Spirits and spends them for which Wine Spirits and Opiates are necessary The Cure of an Ephemera which is a tumultuous Motion or Inflammation of the Spirits requires these Tastes 1. Acids in cool Liquors Sp. Nitri dulcis Sal Prunell Tamarinds Gas Sulphuris or the Juyces of Acid Fruits 2. Mucilaginous and watery Liquors Aq. Hordei cum Syr. Limonum Milk Waters Emulsions 3. Opiates 4. Diaphoretics of a mild Nature bitterish 5. Styptics watery to stop the Fever Plantane Bleeding Purging Clysters Vomiting Quiet and Abstinence or a thin Diet often stop the Effervescence by carrying off the fermenting Humours The Ancient Writers distinguished putrid Fevers by the Putrefaction of Blood Choler Melancholy and Phlegm and this is to be explained by an Effervescence happening in such a particular Cacochymical Blood The common Fever in England is an intermitting Fever and that is the putrid Fever the Old Physicians have described and this is produced by the Changes of our Air the viscid Nature of our Diet or the infectious Vapours of the Earth and Seas encompassing us which precipitate or putrefie the Nutritious Juyces of our Bodies and that is evident in our Vrins and is the Matter of all critical Evacuations by which the Fever is cured and this supplies all the Humours for colliquative Evacuations in Fevers as Diarrhaea's Salivations Sweats c. This being evacuated upon particular Parts produces the several Inflammations as Quinsie Apoplexies Lethargies Palsies Pleurisies Rheumatisms Cholics which are the Symptoms of the ordinary intermitting Fever and
the Imbecillity of Spirits in so great a Putrefaction of Blood and that we may expell the putrid Particles of the Succus Nutritius We use also after the Expulsion of the Succus Febrifuges as the Cortex to remove the Paroxysm of the intermitting Fever joyned with the Small-Pox or Measles And we ought to consider the several Cacochymia's which distinguish the Species of the Small-Pox 3. In the Plague and Poysons which putresie the Blood the whole Mass is putrefied in this a great Pain of the Head with the greatest Faintness seizes a stinking Breath wandring Pains about the Emunctories Heat and Cold are the usual Symptoms The Bubo's Carbuncles and Petechioe are Particles of the Blood drove into the Skin All things which preserve from Putrefaction preserve from the Plague As 1. Bleeding and Purging with Aloetics as Pil. Ruffi Elix Proprietatis 2. The Antidotes are 1. Bitters Extract of Gentian with Myrrh Conserve of Tansie Wormwood Rhue with Diascord Treacle and Conserve of Wood-Sorrel 2. Acids as Spir. of Sulph Niter Salt Vitriol in Wine Drink or Broths or Juyce of Limons Rhue Vinegar with Bread and Butter Posset-Drink with Acetum Bezoardicum Juniper-Berries steeped in Vinegar 3. Aromatic Acrids chewing Zedoary Angelica Mace steeped in Vinegar Marigold-Flowers in Vinegar In pure Bodies the Aromatics do Injury and to Infants vehement Dryers Camphorates Myrrhates and Bitters 4. Foetids Rhue Vinegar and Camphire are to be smelt to and Tobacco smoaked in the Morning and the bitter Wine in the Morning and a Sudorific Elect. at Night Sulphur with Honey is accounted an excellent Antidote Salt-Peter and Sulphur correct the Air by their Fumes or Gun-Powder or Acetum Theriacale 3. Styptics as Bole Tormentil Pimpinella Vlmaria in Wine In the Summer Young Men take heed of hot things and use Acids and Styptics and moderately hot as Borrage Balm Saffron Burnet Citron Pills Clovegilly-flowers or moderate Aromatics internally and Vinegar with Gamphire Aromatics inwardly are fittest for Winter and Old Persons Oyl of Amber Bals Peru Nutmegs Outwardly and in Fumes Pitch Frankinsence Assa Foetida Turpentine Myrrh and other resinous Plants Juniper Cedar-Wood All the Bezoardics above-mentioned are necessary to promote Sweat and drive forth the putrefied Particles of the Blood The pestilent Camp Fever is from Eating of putrid Meats which ought to be Vomited and Purged off and after Bezoardics for the Malignity or putrid State of Humours In all putrid Fevers Authors advise to respect the Malignity as well as the Fever The continued Fever differs not from the intermitting since it remits in the beginning or intermits at length and they frequently change from one to the other and the depraved Succus Nutritius is the ferment of both but in the continued Fever it is not so easily precipitated from the Blood and discussed by a Paroxysm as in the intermitting and their Cure differs little 1. All evident Causes of those Fevers must be removed 2. The depraved Chyle or its quantity must be evacuated by Vomits Purges Clysters that no new Matter may be supplyed to irritate the Blood 3. The Effervescence of Blood must be depressed if too high 1. By a thin Diet sub-acid or mucilaginous Ptysans 2. By tartareous Acids Syrups of Limons Citrons and Acid Spirits or Quiddanies of Fruits 3. By Acerbs Tinct of Roses Plantain Sorrel decocted Sedum Posset-Drink Servises Berberries 4. By watery and mucilaginous Liquors as Emulsions Purslain Lettuce-Waters By the cichoraceous Plants Barley-Water or Milk-Water or Whey 5. Opiates 6. By Bleeding Glysters Vomiting Purging in the beginning 4. The Effervescence of the Blood must be raised if depressed through Weakness of Spirits or multitude of corrupt Succus Nutritius which stops the Circulation The Bezoardics above-mentioned excite a greater Effervescence 5. The depraved Succus Nutritius must be precipitated from the Blood in the beginning or increase of the Fever by Acids Acerbs Styptics which are the best Febrifuges But the Salts both volatile and fixed best precipitate the tartareous Parts of the Blood separated by a long Effervescence at the end of the Fever and they separate it by Vrin or Sweats but the Acids Acerbs and Styptics are good Precipitators of the viscid Salt and oyly Particles which promote the increase of the Fever 6. The disturbed Crasis or Consistence of the Blood must be restored that is some of the Succus Nutritius remixt with it into an equal Consistence and that by digestive Medicines which partly precipitate the looser Particles and re-unite the rest Such are 1. Bitter Acrids as Theriaca Rad. Serpent Contrayerva 2. Salso-Acids 3. The Calces of Minerals and testaceous Medicines 4. Bitter Styptics as the Cortex which precipitates as is evident in the Vrin by its Stypticity and digests unites or assimilates the depraved Succus Nutritius to the Mass of Blood which for want of a due Dose separates again from the Blood and renews the Fever That the Succus Nutritius depraved is the ferment of a Fever is evident because any Animal Nutritious Humour depraved and suppressed produces a Fever 1. The Milk in the Breasts produces the Febris Lactea which being repelled or putrefying in the Breasts is the ferment of that Fever and is to be evacuated by a plentiful Sweat or the Lochia 2. The Suppression of the Lochia produces the purple Fever in Women which Langius calls Pestis Sororum and this must be cured by Restoring the Evacuation for the Lochia are here the ferment of the Fever and by Bezoardics the putrid Blood must be exhaled 3. The Suppression of the Menses or seminal Matter produces the Febris alba with Pain of the Head Stomach Back and sudden Effervescences happen with Lassitude Palpitation Dyspnaea and Inflation of the Hypochondria This is to be cured by restoring the Evacuation of those Humours which ferment the Blood 4. The Suppression of Transpiration produces a Fever with Rheumatic Pains and till that viscid Serum is cleansed by Vrin or Sweat that is the ferment of a Fever A vinous or high Diet is often the occasion of Fevers and in this Case the depraved Chyle is the ferment Many of the colliquative Fevers are cured by Nature's Evacuation of the depraved Succus Nutritius by Stools Vomiting Sweating or Spitting Bleeding and the reason of these different Evacuations is because the Succus Nutritius is tinctured by some of the Humours which ought to be secreted by the secretory Glands for that Humour as Choleric Vomits or Diarrhaea's are by the Liver Phlegmatic Evacuations by Salivation or Pancreas and critical Evacuations of Blood by the Nose In Inflammations the Fever preceeding it depends on a viscid Succus Nutritius which being all evacuated on any particular part the Fever abates which sufficiently intimates what was the ferment of that Fever A Hectic Fever is produced by the depraved Succus Nutritius which by reason of the Viscidity and Saltness of the Blood cannot be assimilated to the Mass but it becomes a febrile Ferment and it is evacuated
by Sweats Vrin Spitting and Looseness and then the Hectic Fit is over when the Succus Nutritius which is the ferment is wholly spent The Matter of an Apostemum is the ferment of a Hectic as in those of the Liver Lungs Kidnies and this Hectic cannot be cured without curing the Imposthume but the former scorbutic Hectic must be cured by altering the Viscidity and Saltness of the Blood by frequent Bleeding and diluting of it by Milk Diet or the Chalybeate Waters Decoction of the Woods Emulsions distilled Waters and leaving off fermented Liquors Pectoral Decoctions and using a thin Diet most apt to mix with viscid Blood When I had observed that all sorts of Cacochymia's were joyned with Fevers I could not omit this Discourse about Fevers as not impertinent to my Design of describing the preternatural State of Humours I will farther observe that the several Cacochymia's depend not on the Fever as an effect of it though that after some time may produce some of them as a viscid salt vitriolic or putrid State of Humours but the Fever finds the Cacochymia in the Blood which produces the Symptoms preceeding the Paroxysm as Pains Coughs Vomitings Gripes Diarrhaea's c. Hence it appears that the antecedent Cacochymia depends on the same Causes as at other times when there is no Fever but the febrile Effervescence agitates the Cacochymia and thereby produces the Evacuations or Inflammations to which it pre-disposed the Patient And these Symptoms require the same Method of Cure as at other times but Care must be taken because of the Complication with the Fever that nothing may be done in Cure of the Cacochymia which may prejudice the general Cure of the Fever The Cacochymia alters the Nature of the Fever for a pituitous tartareous serous or flatulent Cacochymia depresses the feverish Ebullition too much and for these the Old Authors rationally used Digestives in Fevers to correct the Cacochymia and to raise the Fermentation which is depressed by them that the Succus Nutritius may be more easily digested or putrefied and at last by a Crisis separated from the Blood In a bilious rancid salt or putrid State of Blood the Fever is generally too acute and unless in the malignant Fever or Plague must be depressed by cool Alteratives which are the Digestives or Precipitators in such Fevers and this seems to be a general Rule in Fevers that as the general Cure of the Fever must not increase the Cacochymia so neither must the Cure of the Cacochymia either too much irritate or depress the Fever but by Bleeding Vomiting or Purging in the beginning we abate the quantity of the Cacochymia and by Digestives dispose it for a Separation from the Blood which at length the Fever expells with the depraved Succus Nutritius or at least prepares it for a Purgation afterwards which ought to respect the particular Cacochymia's after the Fever as well as before If we consider the various Causes of a Cacochymia above-mentioned we cannot believe but every body is inclined to some one or other of them We have some particular degrees of Fermentation by which our Humours are prepared that arise to a particular quality by which the Constitution is called either pituitous tartareous flatulent or serous if they be too cool or else they are too hot as the choleric or scorbutic salt viscid vitriolic or putrid Constitutions of our Humours We have some of these from our Parents and the Age as it runs on produces a various Temper of our Humours In Children the Blood is like the Milk they feed on apt to turn sowre and for that reason Vomitings Gripes and Loosenesses attend their Fevers as well as Coughs and sore Mouths and comatous effects from the Serosity of their Bloods In the Middle Age the Blood is florid and salt by which they of that Age are disposed to Haemorrhagies and all sorts of Inflammations Consumptions and the hot Scurvy which are frequently complicated with Fevers in the Middle of our Ages as Pleurisies Quinsies Phrensies Rheumatisms In the Consistent Age the Blood grows vitriolic and produces Dysenteries Cancers Cholera's Melancholic Winds which with Lethargies Apoplexies Peripneumonia's are frequently at that Age complicated with Fevers In Old Age the feverish Ebullition runs low and it is most easily stopt with a smaller Dose of the Cortex and since the Saltness Viscidity and vitriolic Acidity abounds in Old Men as well as the pituitous and serous Cacochymia they have some of the Diseases depending on them but especially Catarrhs and Atrophy and Pains of the Limbs are complicated with the Fevers of Old Men. Particular Cacochymia's are not only produced by our several Ages but also the different Seasons of the Year incline us to different Cacochymia's The Winter disposes us to Rheums Pains and Coughs which depend on too much Serosity retained or stopt in the Blood and the Cold checks the Fermentation of Blood as well as other fermented Liquors which hinders the thorough Digestion or Fermentation of Humours from hence it appears that Winter Fevers have Coughs Rheums Pains and greater Coldness attending them and are longer The sudden Alterations of Hot and Cold produces a Siziness of Blood and makes the Spring attended with Pleurisies Rheumatisms Apoplexies Lethargies and intermitting Fevers have then such Symptoms Cold is not so Injurious as the Moisture of the Air which makes the Transpiration less and the pressure of the Air also less and for this reason Fevers frequently happen in wet Weather with Looseness Heaviness of the Senses and many inward Inflammations as Apoplexies Quinsies Epilepsies In the Spring far advanced the Blood becomes more heated and choleric and then Tertians and Erisipela's are complicated with the Fever and Haemorrhagies In the Summer the Blood is more rancid salt viscid and hot and produces the highest burning Fevers with Vomiting Diarrhaea's and Inflammations and sore Eyes In Autumn the Blood is most vitriolic on which Quartans Melancholies Dysenteries and Epilepsies much depend on This is the chief Season for the intermitting Fever with which the preceeding Diseases are frequently complicated Since the late severe cold Winter it has been observed that the Blood has been more sizie than usual and it is not improbable that such a Cacochymia may last some Years in the Blood of all Persons which may upon the Fit of a Fever produce the Rheumatic Pains and Inflammations lately observed in Fevers It seems probable that after some time this State of Blood may be altered to another of a different kind as a putrid and then we must expect a pestilential Fever If there be a common Epidemical State or Cacochymia of Humours which the common Changes of the Air or the Seasons of the Year or the particular Digestion of our Diet or some secret Effluviums of the Earth or Mineral Tinctures in our Water may produce as we must observe by some common Distemper which seizes many every Year we may very well allow that the same Cacochymia which produces the
Glands for the Use of the Choler which is precipitated from the Blood by it I boiled a a fresh Spleen of a Hog which made a very slimy Decoction I put some Choler to it and they readily mixed together and I thought it very probable that the Sliminess which makes Choler ropy was from the Spleen This vitriolic Acidity may give a Consistence to the Blood It fixes its Salts and Oyls by coagulating with them into a salso-acid Taste and by that disposes the Serum for its passage by the Kidnies I have described the Tartar Acid above but here must consider only the vitriolic Acidity as an effect of too high a Digestion or Fermentation of the Humours and being in this State the Ancients called it Atra Bilis which is extreamly hot corroding burning exulcerating and being spilt upon the Earth it ferments it like Vinegar or Aqua Fortis and excites Bubbles The Ancient Physicians reckon four Species of this Atra Bilis but in reality there is but one which is produced from the vitriolic Acid of the Blood by a Fervor or Putrefaction of Blood and the differences of the Atra Bilis are either from a Mixture of Choler with it or Blood or Serum of the Blood or Corruption of some of our Diet in a Surfeit 1. They attribute one Species of the Atra Bilis to the Exustion of Choler which in reality is nothing but a Mixture of the splenetic Acidity too high digested with sharp Choler and this Mixture is either naturally made in the Gall Bladder and Hepatic Vessels and the Choler is then observed to look black in the Vesicâ Felleà upon Dissection or else this vitriolic Acidity being pretty naturally evacuated into the Stomach and Guts it there mixes with the Choler and produces black Vomits and Stools black and this appears in the black Jaundice by the black Colour of the Skin and in some Fits of the Cholic Generatio Atrae Bilis à nimio calore dependet quia humores valde adurere solet was the Observation of Sennertus 2. They attribute a second Species to putrid burnt Blood which is only the high digested vitriol Acid of the Blood mixed with putrid Blood which is made very black by the Acidity and this appears like Pitch or Tar when it is evacuated from some Artery in the Stomach in the black Hypochondriac Vomitings or from the Blood-Vessels in the Piles or bloody Stools The real Atra Bilis is distinguished from this because it does not grow thick as Blood being cold does This Species gives a Blackness to the Vrin and if the Blood be taken from a Vein the black Faeces subside to the bottom of the Dish as this may be observed for which reason I cause such Blood to be taken in a Glass I have met with a remarkable Instance of this kind in a Gentleman after a long Fit of the Gout he was about Fifty Years Old and always subject to Pains and Vomiting ill Humours from his Stomach He Vomited a black Serum in great quantities I guess four or five Gallons in a Weeks time what came by Stool was black as Tar his Blood let out of the Veins of the Arm had a great black Sediment like that he Vomited the Blood taken away looked very Sizie or Rheumatic and the black Sediment filled half the Glass which was full of Blood upon the Humour which was Vomited I made the following Experiments The black Serum turned reddish with Spirit of Harts-Horn and it had the same Colour from Salt of Wormwood mixed with it whence it is evident that this black Serum was originally Blood the red Part being blackened by an Acid this would not inspissate by the Fire and therefore was not pure Serum neither did it contain much Viscidity in it for Oyl of Vitriol could not coagulate it neither did it change its Colour because it was changed black before to which Acids change the Blood neither for the same reason did Alum coagulate it or change its Colour for putrefied Humours neither can be inspissated by the Fire or coagulated by Acids Sublimate alone coagulated it and changed it into a greyish Colour Galls did not blacken the Humour more but set to the Fire it turned whitish and hence it appears the vitriolic Acid of the Blood does not strike a Black so great as common Steel vitriols Syrup of Violets mixt with the black Serum became reddish as if an Acid were mixed with it and from hence I collect that some Acid was in that black Humour I observed no Smell in that Humour nor the Patient any Taste as he informed me I evacuated this Humour being corrupt by small Beer plentifully drank by which he Vomited plentifully being Sick and I Purged him with Sena every Day or gave Glysters When this black Humour stopt its Evacuation he was very Sick and it caused Convulsions I could not procure the opening of this Gentleman when Dead and so wanted an Information whether this Humour came from the Arteries of the Stomach or the Bileducts 3. The Third Species of Atra Bilis was attributed by the Ancients to the Pituita Salsa which by long Adustion grew corrosive and this seems only to be a sharp fiery Salt of the Blood mixed with the vitriolic Acidity by which it is made a black Serum or Sanies such as in cancerous or other putrid Vlcers 4. The Fourth Species of Atra Bilis the Ancients make the Natural Melancholy burnt or putrefied or over-fermented and this is that I call most properly the Atra Bilis which by Mixtures makes the several Species mentioned and one more I find Authors have forgot but I have met with it in my Practice and that is the Meats that corrupt and putrefie in the Stomachs of those who have that Atra Bilis in their Bloods for this blackens the Vomits in such Constitutions and gives also black Stools and this I lately observed in a Person very Healthful of a good Stomach but black Countenance at first he Vomited black and bluish Humours afterwards but the Stools were all black with Fainting and cold Sweats I let this Patient Blood but found no Blackness in it so that these black Serum Stools were no Corruption of that neither would Spirit of Harts-Horn turn this Humour reddish as it did the black Humour which was produced from the Blood I Purged him but after some few Stools at first black none of the last were so and by Purging off the Surfeit which was made by stale Beer and hanged Beef he recovered The Signs of the vitriolic Humours are chiefly the Evacuations of the black Humour by Vrin and black Spittle from the Lungs like a Spider's Web over it in the Asthmatic and Splenetic The Saliva tastes salso-Acid in Catarrhs Vlcers of the Mouth and Gums and Rottenness of the Teeth The Mucus of the Larynx being Coughed up causes Consumptions Spitting of Blood Catarrhs and tastes sweet vitriolic like Blood it self The slimy Lympha