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fire_n	let_v	put_v	sugar_n	4,102	5	11.0449	5	false

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A97281	The Britannian magazine: or, A new art of making above twenty sorts of English wines viz, of apples, pears, peaches, cherries, plums, sloes, damasins, quinces, figgs, goosberries, mulberries, currens, blackberries, elderberries, roses, carnations, cowslips, scurvy-grass, mint, and balm, &c. More pleasant and agreeable to the English constitution than those of France. With the way of making brandy and other spirits: as likewise how to make artificial clarets, rhenish, &c. The second edition. To which is added, the foundation of the art of distillation: or the true and genuine way of making malt into low-wines, proof-spirits, and brandy-wines, compliant to the late act of Parliament concerning distillation. By W.Y. M.D.	Y-Worth, W. (William)	1694 (1694)	Wing Y214; ESTC R230793	82,523	252

cover must be fitted which must be to take off and put on at pleasure set it in a warm place Winter or Summer and fill it full with clear and pure water to each three Gallons put six pounds of the best Mallago Raisins which you must bruise in a stone Mortar and upon 20 Gallons of the said water you must strew a handfull of Calx vive then cover the Vessel close with the cover and cast cloaths upon it to keep it warm and let it stand 4 or 5 days to work as Wine or Beer doth when they be new then see if the Raisins be risen up to the top of the water if so then put them down again as before let them thus stand 3 Weeks or a Month together with the Raisins being every 4th or 5th day put down if in case they rise up then put a tap into the Vessel three or four Fingers above the bottom and try if it be good and taste like Wine if not let it stand a while longer but if so draw it off into another Wine Vessel and to every 20 Gallons that you have drawn off put a pint of the best Aqua vitae two new laid Eggs and a quart of Alligant beaten well together and let it stand in a Cellar as other Wine does till it be clear and fit to be drunk and thus not only artificial Mallago may be made but also other artificial Wines for the Author cannot but presuppose that thou may'st by these examples invent and prepare other sorts of Wines which are not here set down by the same Method as that of Muscadine is prepared for having the knowledge of the different Herbs that bears a signature with the different sulphurs of the true Wine whether stiptick acid mild pleasant luscious or fat and balsamick so must the imitation of the different sort of Wines be whether Rapadavia Ribella Canary Tent or any other c. Mum according to the Authors way is thus ℞ A Vessel containing 63. Gallons of water boil it to the consumption of the third part then let it be brew'd S. A. with 7 bushels of ground Beans and when it is turn'd let not the Hogshead be sill'd too full at first and beginning to work put to it the inner rinds of Fir-Tree three pounds of birth and the leaves and tops of Fir-Tree each one pound Cardus Benedictus dry'd three good handfulls Burnet Bittony Rosemary Majorem Avens Penniroyal Elder-flowers Wild Thime of each one handful and half Seed of Cardemums bruised 3 Ounces Bay Berries an Ounce put the seed into the Vessel when it hath wrought a while with the Herbs after they are added let the Liquor work over the Hogshead as little as may be fill it at last and before 't is stopt put into the Hogshead 10 new laid Eggs the shells not broken nor crack'd then stop it close and drink of it at two years end if it be carried by water 't will be the better But Doctor Egidius added Water-Cresses Wild Parsley and 6 handsulls of Horse-Raddish to each Hogshead and 't was observed that the Mum which had in it the Horse Raddish drank more brisk than that which had not To make Punch-Royal ℞ Two quarts of Water one pound and half of Loaf-Sugar and dissolve it fully therein and if need be filter it through a Holland cloth then add a pint of Rhenish-Wine and 6 Ounces of Lime-juice or the Juice of 4 great Lemonds and 7 or 8 drops of the true Spirit of Salt and a drachm of Alkermes or 2 grains of Musk and 3 of Ambergreece a quart of Brandy one Nutmeg grated and stir it till it be incorporated and then head it with toasted Biscakes this Liquor without bread drinks exceeding briskly being Bottled for a time A good way to bottle Wine Beer or any other Liquor if it should be a little prickt make a Syrrup of Clary and ferment it with Barm and to every Bottle put in a spoonful or two with a bit of Loaf Sugar and that being well Cork'd down will do very well The same does well for bottling Syder or Mead and preserves it wonder fully Now if you 'r minded to have variety of different Ales then make a Syrrup of the Herb and put in two or three Spoonful's in bottling and a Spoonfull or two of the Essence thereor let it be Oranges Lemonds or Scurvy-grass Cyprus Wormwood Mint Balm or the like and if you practice this way your experience will prompt you beyond words A Cathartick Physical Ale good against the Scurvy and several other diseases ℞ Of Sourvy-grass one peck Water-Cresses 12. handfulls Brook-Lime 6 handsulls English Rhubarb 6 Ounces Horse Raddish 4 Ounces Annis-seeds and Carraway-seeds of each one Oance sweet Fennel one Ounce Sena one Oance Pollypodi of the Oak 4 Ounces Raisins stoned and Lentfiggs of each 8. Ounces new Ale 5 Gallons make it S. A. To make Ale stale or new To every quart of new drink drop in 10 or 12 drops of the true Spirit of Salt and it is performed and to make stale drink new Chalk performs it being scraped in To make Coffee and Tea Boyl Spring water 12 hours and draw it forth into smaller po●s and add to every pound of this Water an Ounce or an Ounce or half of Coffee powder and stir it well in and set it before the Fire till ●t becomes in taste rich of the Coffee and well settled then is it fit to drink Tea is one with the Coffee but to a pint of Water you add of the Herb Tea a drachm half and put it before the fire to settle but not so near as to let it Boyl again for then 't will not be so good To make Chocolate-Cakes and Roles ℞ Caoco-Nuts gently dry'd in an Iron-pan and then peel off the Husks powder them very small so as to be sifted then to every pound so prepared add of White-Sugar 6 Ounces Cinamon half an Ounce one Nutmeg one Bonile of the best Ambergreece and Musk of each four grains if for high price or Spanish Chocolate but in the English it is left out The right way to prepare it is in a stone Mill or else on an Iron-plate clean and bright and a roul of Iron two hands longer than the Plate and about Ten pound Weight let your weight be placed on a wooden frame so that you may put a little fire of Charcoal under it and give a gentle heat and so first melt the Sugar and Cacao-Nut together by rouling the Iron over it moving it from the plate with an horn and so work it till it becomes like dough adding in the Cination Nutmegs and Bonile the more you work it the finer the Mase will be and be careful to preserve its Oyliness and keep it from burning the plate must not be too hot neither must there be wanting of labour in rouling of it often stirring and moving it from the plate and lastly add your Musk and Ambergreece and

while 't is warm it may be made into Rouls or Cakes or cast into moulds or what form you please To make the Liquor of Chocolate ℞ Milk and Water of each one pound and let them boyl a while and then add of your Chocolate grated an ounce an ounce and half or two as you 'l have it in richness let it simper a little then take it from the Fire and add to it the Yolks of two new laid Eggs well beaten with as much Meevus Sugar as will sweeten it and then Mill it with a Mill for that purpose till it be thick Secundum Artem. To pickle Cucumbers so that they may look Green Take of Water and Vinegar alike and make the Liquor strong with Bay-Salt and other Salt mixt together and having boiled it very well your Cucumbers being in a Vessel in rows with Dill betwixt every row and a little of Verjuice or the Green Juice of Grapes upon the uppermost row then pour your Liquor boyling hot upon them then cover them close so that the steem may not come out and let them stand 14 days and Nights then cant off the Liquor and boyl up the same Liquor again with Pepper Cloves Mace Cinamon or other Spices as you think fit and put on your Cucumbers again and cover them very close for use by this means they will look Green The Pickle of them is good to be used in Inflamations and Scorbutick Nodes and other diseases as being a kind of Elatorium dissolved by the Acidity c. So much for this Chapter I shall now proceed to that of Distillation CHAP. V. Treateth of the Cheif heads in the Act of Parliament concerning Di●●illation in which is sh●w'd how the Constitutution of Distillation is alter'd DIstillation is a separating and extracting of the most Spirituous Liquor from the grosser part of the body by heat and therefore the purer your Basis is the more pure will your Spirits be for this end and purpose we are now to consider how we can proceed that our Hypothesis may have affinity with the Law for the Parliament hath constituted a path way for all Distillers to walk in and because we 'l make no breach in this point I shall make use of the chief heads therein contained c. in the Act entituled The Encouraging the Distillation of Brandy and Spirits from Corn. First the Trade and Commerce of France being prohibited and all their Goods from being imported into this Kingdom And whereas good and wholesome Brandys Aqua-vitae and Spirits may be drawn made from Malted-Corn For the Encouragement therefore of the making of Brandy Strongwaters and Spirits from Malted Corn and for the greater Consumption of Corn and the advantage of Tillage in this Kingdom The King Queen and Parliament th●n assembled have thus ordained it that every Gallon of low Wine of the first Extraction made or drawn from any foreign and imported materials or any mixture with foreign materials 8 d.. For every Gallon of low Wines or Spirits of the first Extraction made or drawn from Brewers Wash or Tilts or from any sort of English Materials other than from drink Brewed and pepared from any sort of Malted Corn or from Perry or Syder 1 s. For every Gallon of low Wines of the first Extraction drawn and made only from Drink brewed and made of any sort of Malted Corn. One penny And for every Gallon of low Wines of the first Extraction drawn or made from Syder or Perry or any mixture therewith Three pence And 't is further Enacted by the Authority aforesaid that all Distillers and others who shall draw or make any low Wines Spirits or Brandy from Corn shall brew or cause their Corn to be brewed and made into clean and wholsome drink and from such drink so made and prepared without any mixture with any Molossus Wash or Tilts or other materials whatsoever shall draw their low Wines or Spirits of the first Extraction c. So that the Basis that Distillers are to erect upon are well brewed Beer Syder and Perry therefore the matter of Distillation cannot be so hard seeing the making of these is so well known in England but however there is one thing yet difficult which is to give a taste to English Spirits and make it in the second Distillation like to that of Brandy and that by the addition only of the Products of England so that this would be very advantageous to cause the Wares to be transported to most of the European parts and this would be wonderfully advantageous both to the Factrage and Products of England as I shall more largely touch at in the next Chapter And although I may justly claim right to this S●cret yet I shall be very ●ree to give my Secret to others with this provisor that it might advance the good of the publick which can be no otherwise done than by the Establishment of a Brandy Manufacturage for otherwise the Proverb may prove true viz. Th●t private E●ds carry away publick Profit Therefore such a Facturage would have some general tendence First the chief Cities and Towns in the Kingdom may be supplied with good Wares which now many come short of Secondly the growths and products of the Kingdom of England and the Dominions thereunto belonging may be more easily brought to a Country Town than undergo the troublesome carriage some scores of Miles there being also the conveniency of Fires for Distillation at cheaper rates and again they he more ready and for that reason may be afforded cheaper in the transportation thereof for if they were to be Distin'd here in London and carried to E●eter the carriage by Land as Pam informed i● 7 l. a Pipe and so by consequence proportionable to every part in England and this would so greatly exalt the price that People would rather be contented with indifferent Wares than pay so dear for better And that which is yet more principal by such a publick Manufacturage the King's Customs would be highly advanced and more certain than in any private hands whatsoever for that their Commissioners and Collectors might have open recourse thereunto with abundance less trouble than now possibly can be But of this in its proper place let us now return from this Digression to Distillation Where let me beg this boon of the Honourable P●● that no exceptions may be taken concerning my prescribing various Products in Distillation for I desire not to do it to infrigate the breaking any English Law but on the contrary own a due obedience thereunto only am willing to serve the Netherland where I have a Brothership and Natives priviledge too and also to be serviceable to several Islands that belongs to their Majesties or any of their Dominions where various things are made use of in Distillation which we shall here treat of but First of Malt. Aqua vitae is nothing else but well Brew'd Beer that is strongly Hop'd and well firmented but if it should not be

fully rich of the Malt they Distill it as soon as 't is well wrought for fear it should flat and then great part of the Spirit is lost but if it be very strong you may keep it to what age you please The way to Distill it is thus Take a large Still with a Serpentine Worm fixed in a great Hogshead with cold Water to condense the Spirits or in want of that an Alimbeck but at first be not too hasty with the Fire but by degrees make all hot until the Spirit come if the Still is large the way I best approve for the receiving these Spirits is to let it run through a Funnel into an Hogshead that is placed on the Ground for that purpose and you are to Distill as long as any goodness will come which may be known thus The Taste will be like an unsavoury Water when all the Spirit is off this Spirit is call'd Low Wine which let stand 6 or 7 days and then Distill it a Second time which is called Rectification in which it may be brought into Proof-Spirit or artificial Brandy which you please Now in this you may know when the Spirit 's off the Second time by throwing some of it into the Fire if it burns 't is good but if it puts forth the Fire the Operation is at an end These Low Wines and Spirits are proper for making most sorts of Waters as will be seen in the application thereof Now if you rectify a Third time in Balneo 't will be the better freed from its Fleam and a true Aqua-vitae is made The Dutch way is thus When the Malt is well made and new Ground not above three Hours before 't is us'd take thereof Six Bushels and put it into a large Hogshead made for that purpose to stand upon its end with a Cover to keep in the Steam with an hole in the middle to put in a stick to stir it upon occasion moisten the Malt with some cold Water and then the other water being made Scalding hot but take care it boils not put it to your Malt and stir them well together and when almost cold add halfe a pound of Hops and let it stand till 't is cold and fit for Barme and let it work and ferment four or five days till it comes to the height of Fermentation then put all the Liquor and Grains into such a Still is before directed Make a gentle Fire and put not the head into the Worm at first for fear it should boil over and so foul the Worm but if he vapo●r do kindly ascend then you may l●te●all fast and Distill and Rectify as be●ore directed This is a very profitable and advantageous way of Distilling Glauber's way Take as much Malt as your Distillation will require and in a Kettle full of Water let it bo●l 〈◊〉 long till the Grain is broken and then pour it out into a Wooden ●●ssel and when 't is luke-warm add fresh Druggs or Grounds of Beer when it is fermented enough which is usually 〈◊〉 the end of 2 or 3 days then Brandy is made in a common Still by Distillation He recommends this above all other ways saying that this protube●ating a●d burst Corn cannot be burnt and therefore makes good Brandy Also he says by Decoction the ill Taste is taken from the Corn which the Brandy otherwise retaineth Further he says That if the Corn is so boiled as to be broken it produceth much more Brandy therefore calls it an excellent and profitable Secret The Spirit of Cyder The way of making Cyder is well known when it is well fermented and come to its full strength then Distill it as is directed in the making Aqua-vitae it may be rectified to what height you please the same way will serve for Perry of either of these or both of them an excellent Spirit is made to make an Artificial Brandy To work up the Grounds of Cyder Perry or Beer Thou art first to observe that if your Grounds are thick they must be prest through an hair Bag in a great Press or else in Distillation they will be apt to burn the S●ill you may add to these equal parts of small Wash or warm Water which 't is fit head it well with Barm you may add in some Molassus and if it ferments not soon enough then cast in some Powder of Rhenish-Tartar and this will cause it to come to the height of Fermentation fit for Distillation nd then to be Distill'd as directed in Malt. Of Honey Molassus and Sugar Take an hundred weight of Honey or Molassus and 12 or 14 Gallons of Water to boil as is fit for Brewing of Malt and pour it into an open Vessel as is prescribed for Malt and stir them well together until they are dissolved and united then when they are cold enough head them well with Barm some use small Beer or Wash instead of Water and then the less Barm will serve Now in the Fermentation you may add what fragrant Herbs Flowers or Spices you please and if it ferments not well then throw in some Powder of Rhenish-Tartar as before directed the quantity must be proportionable to that of the Liquor this will wonderfully heighten its working thou must let it stand untill it is well headed and truly fermented which to know thy experience must be the chief guide it also must be taken in the nick of Fermentation for otherwise if the head of the Tunn begins to fall much of the Spirits will be lost if thou work'st well thou may'st have 9 or 10 Gallons of Low Wines from ever hundred of Honey or Molassus which thou mayst rectify as thou pleasest For Sugar by which Flowers Herbs Berries are so Fermented as to yield Good Wines and Noble Spirits being distilled Take what Flowers or Herbs you please as for example sake let it be Elder-Flowers and bruise them in a wooden Mortar and to every peck of Flowers add a Gallon of Water and 2 3 or 4 pounds of Sugar as thou wouldst have it in strength Barrel it up and let it stand till they Ferment work froth and flower and smell very fragrant this Fermentation may be promoted with Rhenish-Tartar Ale-yest and the like The Spirits must be kept the way to exalt these Wines into Spirits will be shew'd in the 7th Chapter Of Raisons and damnify'd ones take Raisons and pound them in a stone Mortar and put them into a Barrel and put boiling water upon them and when cold throw in a good handful of Christals of Tartar or Rhenish-Tartar but some use Calx vive ferment them very well by adding Ale-yest Stum or fixed Nitre and Flower work it up in a warm place draw off the Liquor and press the Dregs out dry and Distill all and you shall have very excellent Low Wines which being rectified makes good Brandy-wine Of low and dead Wines and their Dregs Observe that in the Distilling of the dreggs of Wine you may ferment them with their low

Cocheneel and Saffron of each a Drachm and a quart of Spring-water and infuse them two or three hours upon the Embers close stopp'd then take the clear and mix a Bottle of these Powers therewith and as much of its own Syrrup as will make it into a Cordial and if this is taken as common Drink the malignancy will thereby be abated and the fountain of life fortified and the disquiet Spirits setled but you are to observe that as the disease begins to abate you must take every third day of our Royal Cordinum lenitivum and of these Power● the intermitting days and so will the reliques of the Disease be carried off and Nature restored to her wonted current 'T is prevalent for the Gout for weak and pained Limbs for Sprains and Bruises and for Rickets in Children and to ease pain in any part of the Body If you take of these Powers inwardly and externally chafing the grieved part therewith and dipping a Scarlet Cloth therein laying it on the same repeating it every six hours till ease is found You are to observe that these Powers are an excellent Cosmatick wonderfully cleansing the Face and Skin making the Flesh smooth Lastly you are to observe for diseases of long continuance this wholsome Medicine must be continued in its application then thou mayst expect to find by it satisfactory and admirable effects but however by the way I think it fit to give thee one precaution which is thou art to observe that these Powers belong to me that I am the first Author and Publisher thereof those therefore that are ☜ minded to have a Medicine of such general service as 't is truly prepar'd let them repair to my House where 't is only to be had in its exalted degree of Virtue and very fragrant of a Purple colour by which it may be known I signify this to prevent the mock imitations of illiterate Pretenders which Agabus-like destroy many a fragrant Flower in this Art Potestates rosmarini or the powerful united Spirit of Rosemary which is made by the Flowers thereof sermented and distill'd into an high Spirit and then united with its own Oyl and Salt which abundantly out-does the Hungarian Water Observe that by these Examples you may be able to prepare what Powers you will from Herbs or Flowers or Gums To make a Spirit so high and etherial as to fire Gunpowder and fit for China Japan and Lack varnishes Take three or four pounds of Bay Salf and decripitate it very well and give it a great degree of Fire but keep it from melting by stirring of it with an iron Rod till it comes to a very fine Powder before it is quite cold throw it into a Still and pour upon it two Gallons of Aqua-vitae Brandy or any of the proof Spirits made from those former Wines and gently distill your Spirit in Baln until all is come over and so your Flegm will remain in the bottom and your Spirit shall be more fine at one Distillation than at two or three without Salt This Spirit is of great use in Spagirical Operations as well as in Varnishing The proof of its goodness is thus known put some Grains of Gun powder in a Spoon or small Silver Taster and fill it with Spirit and hold it in cold Water being fired but let not any water in and if it is good 't will fire off the Gun-powder but if moisture remain so that the powder is not burnt then it is not high enough This Spirit from English growths is worth Eight shillings a Gallon Now of its use in preparing Varnish and first of the Gold Lack. ℞ Or Seed Lack 8 Ounces of the finest Gumsandrack in fine powder 4 Ounces mix them well and put them into a large glass body and add to it of the strongest Spirit of Wine pounds and observe that one third part of the glass is fill'd and with Hay twisted about it place it in B. M. and let it stand there until as much of the Gums are dissolved as will be which will require about 8 or 10 hours minding to shake it sometimes over the Baln Then take Guttagamba one Ounce Sauguish draconis half an Ounce and as much Spirit of Wine as will dissolve them which may be about 4 Ounces and after they are dissolved mix them hot and let them stand so about half an hour then strain it out and keep it close stop'd for use Observe that in the place of Guttagamba some use Turmerick others Saffron to raise the golden colour Now Gum Anima makes a white Varnish and Gum spelt a black To make China Varnish ℞ Of rectify'd Wine one pound put into a clean Bottle and add thereunto of Gum lack 5 Ounces shake them well together and let them stand 24 hours in a moderate heat such as the Sun in Summer then strain it through a Canvas bag and let it settle by the fire and keep it in Bottles by it self for use To make the black ground from the Japan-work ℞ The grounds is of the abovesaid Varnish and mix in a Gally-pot with some of the following black with which cover the work 3 or 4 times then with clear Varnish wash the work over 10 times and let it be done in a Stove and at the end of 8 days pollish it with Trippilo To make the rarest black in the World ℞ An Earthen Lamp and put in a very large cotton then fill it with Linseed Oyl and receive the Smoak in a new Earthen dish and with a Feather brush it off from time to time which keep for use To make a Red Varnish ℞ Mix Vermillion with the ground of the Varnish with which cover the work well 3 times then strain in Cornation Red through a fine Linnen Cloth into the clear part of the Varnish with which Varnish the virmillion till the colour please your Eye then with the clear Varnish alone Varnish over 10 times and then let it dry a Week and so pollish with Trip. as the other How to make the Ingredients for the raising work Mix six parts of Whitening with one part of Bolearmonick finely powder'd with Gum-water till it be the thickness of Cream the which lay on How to make the Gum-Water Dissolve an Ounce of Gumaraback in a pint of clear Water How to make a Varnish for Silver To a pint of Spirit of Wine put 4 Ounces of Gumsandrack and one of Mastick shake them well and let them stand 24 hours in a moderate heat How to make use of the Gold and Silver Buy Silver and Gold in Shells and put to it Gum-water and then mix it extraordinarily well with your Pensil and if it prove too stiff put a little fair water into it and so you may Draw or Write as you please To make another China-Varnish ℞ Of Seed Lack 10 Ounces of Sandrack an Ounce and half put them in a Can of rectify'd Spirit of Wine shake them well together and let them stand 48 hours in a

moderate heat then strain it through a Canvas Bag and let it settle in a moderate heat 4 or 5 hours then drain off the clear which keep apart To make white Varnish The white ℞ is made by putting 3 Ounces of pickt Sandr and 2 Ounces of Mastick in one pound of Spirit To make a raw Varnish for Violint and other Instruments ℞ Of the deepest coloured Amber 3 or 4 Ounces and put it in a well leaded po● and let it melt on a Charcoal Fire surring it with an Iron Spatula when 't is melted 't will be dark like clarify'd Rosin then pour it on a Marble stone To purify the Oyl ℞ Of the best Linseed Oyl q. s e. put it in a new well leaded pot let it boil well and skim it often when 't is boil'd enough which you may know by putting in a Goose-quill for then it will not burn it strain it and keep for the use Then ℞ Of this Oyl one pound of Amber above mention'd 6 ounces beaten small let them heat on a gentle Fire continually stirring it ●●ll it be dissolv'd if it be too thick ●dd more Oyl if too thin add more ●●mber when your Varnish is of a ●ood thickness strain it through a C●oth and keep it for use Sometimes 〈◊〉 will be 2 or 3 hours before the Am●●● be dissolved be not discouraged 〈◊〉 the blackness for 't is not turn'd 〈◊〉 't is ●ot always transparent at the first you must begin at first with a gentle fire and encrease it by degrees To Bl●ck Wood. First make a water of 2 pound of Brandy of well-water 2 pound of Galls 2 ounces of Salt M. boil them in an Earthen pot well stopp'd half an hour then take a spunge and with this water cover the work once in 4 or 5 hours at least 30 times every time before it is quite dry lay on the following die ℞ Of strong Vinegar 2 pound of Filings of Iron one pound and half of rusty Iron one pound a little Salt of Verdigrease an ounce and half of Galls a pound and half a penny worth of ○ → sublim'd a piece of the bark of Bois deanne and a Lemond cut into 4 let them steep for 15 days in an Earthen or Iron pot stopp'd then when 't is dry pollish it with Trippillo To gild it The proportions are of Bole one pound of Sanguin stone or Red one pound of black Lead an ounce of Tallow an ounce and half put the Bole to steep in water then pound the red Chalk and black and after grind them fine with the Tallow grind the Bole by little and little and then mingle all together and cover them with water To a spoonfull of this put 2 or 3 spoonfulls of Water and the quantity of a Wallnut of strong Sike lay on 7 or 8 couches this will keep in a cold place half a year Thus Reader we have presented thee with various things but indeed they are the draught of a rough Pen written for thy profit by one of Natures Pupils which I hope the Learned disciples in the secret Mysteries of Nature will take in good part seeing it is a true Birth and no Foster-Child which as 't is nourished may grow to the full stature of a Man and be able to plead something on the behalf of its Progenitor and seeing 't is done in good will thou must accept of it so Farewell A General Treatise OF THE ORIGINAL OF DISEASES Together with their Cure by Spagirical Medicines IN this Treatise we shall write concerning the Nature of Diseases together with the office of Physick or Medicine in general which is comprehended in the word Medicina which contains five kinds Nosognomick Boethetick Pharmaectuick Chirurgick Dietetick but we shall here comprehend them under three viz. Physiologick Pathologick and Therapeutick Now this division agreeing best with Spagirical Doctrine we shall erect upon this Hypothesis beginning first with Physiologica is to know and understand the structure of Human bodies both Anatomically and Physically from which we may know to apply suitable Medicines whether they are prepared from the Animal Mineral or Vegetable Kingdom Pathologica is that which describes and wherein is consider'd the general Method of Indications of Diseases Diagnostick Aetiologick and Prognostick Therapeutica is wherein are consider'd the general Indication of Cure under what denomination soever because in the Spagirical way we never observe the Dietetick part for we allow the Patient their kind of Food in Moderation as we have largely shewn in our Spagirick Phylosophy's Triumph As to the Chirurgick part we esteem not of it any more than for Wounds simple or compound Fractures Dislocations and such like external accidents but as to Ulcers Fistula's and Cancers N●ll we ●augeres experience doth demonstrate cannot belong to this part for if curable it must be perform'd by internal Specifick Medicines which will take off the original cause thereof for instance we had a Patient in Rotterdam was afflicted with a virulent Ulcer in the Leg and had been up and down under cure for 6 Months or more in some of which time she was under the Masters of the Hospital but to little effect for they us'd their hot corosives so long till she was down right Lame yet by the blessing of God was reliev'd and cur'd by me with one double bottle of my Vinum vitae proprietatis Ensencificated with the aurify'd Sulphur of Antimony We could give several other such Instances which for brevity's sake and lest the Volume should grow too big we shall omit till we publish our Spagirical Phylosophy Asserted And again that part in Chirurgery which to the Operator is most beneficial we cannot assent to as Phlebotomy Fomentation Scarrification and such like because they are cruel and unmercifull and after all that very little conducive to a Cure Now of the Pharmatick part we only esteem that which prepares such Medicines as will radically cure by a Specifick virtue for of violent Vomits Purges or Salivations we cannot admit because whilst drugs thus operate they are cloathed with their venomous and unnatural crudities and not fit to be given by the hand of an Honest Physitian such we mean as prefers a good conscience before popular applause The Quaery therefore will be how true Medicine and such as will really relieve the Diseased may be prepared in answer whereunto we refer you to ●t Third Head where we shall demonstrate that such are only prepar'd by the Knowledge of Nature as true Rivulets flowing from the Fountain for from thence proceed the Mediums and Menstrums that have power to open the most compacted bodies and cause them to send out those Friendly Balsamick and Medicinal virtues where by the afflicted are relieved but more of this in the place before cited ☞ We shall now come briefly to state our Hypothesis concerning the Original Nature and Cure of Diseases in such words as may so inform the well-minded desirer and to receive satisfaction thereby The

Worms the Salt of Tartar cleansed by decoction is not only powerful in opening of Minerals but being brought over the Helme as the Author does it is the true Key call'd the Circulatum minimum by which succedanous and true specifick Medicines are prepared which as Helmont says cures all Diseases in such a way that what such will not perform nothing in the Vegitable Kingdom will be found to do it also the Essence of Wine which is the union of the fixed Salt and Oyl of Tartar with the Spirit of Wine so as to be brought to a Balsamick Nature will I say cure musty sick and ropy Wines Indeed I have many more things to write of the Nature and Vertues of Vinor growths and principally of the friendly and balsamick nature of Raisins but seeing it will be done in another place I shall omit it here and so proceed to the Anatomizing of Concrets CHAP. II. Treateth concerning the Spagirical way of dissecting Concrets and the office of Essences exalting Wines FIrst we shall consider the various sorts of dissections there be to be performed through Chymical and Spagirical operations between which I put a considerable difference For by Chymical ye are to understand such dissections as are made by the violence of the Callenary Fire which rends asunder those tender parts and interwoven attomes which nature had so friendly united by her internal motion and hidden power of digestion fermentation and concretion and where this is perform'd in a pure Matrix generally there proceeds a perfect and pure birth but these being thus separated and especially in those things which are tender and volatile the precious Life and Virtue thereof is put to flight invisibly as the Spirit is at Man's decease and nothing but the bare Principles remain but that you may the better understand what I mean by this invisible Life of concreted Beings by which the Principles are held in Unity so as to maintain the Texture of that Being I shall give you an Instance which to demonstrate proceed thus â„ž Twenty Gallons of a fragrant Wine put it into a Refrigitory with its Helme lute all close and distill off the Spirit as long as any will come good then let all cool draw forth the Fleame in which there is a Salt of Wine and add the Spirit drawn off to it again and the Pondus will be very little diminished but the alteration will be very considerable for as it was before pleasant and fragrant Wine the tye being broken it becomes stinking and obnoxious and unsavory to be drunk for why the Life is fled away invisibly as is plain because all Savour proceeds from thence and I do affirm that he that can reduce this to its first state of fragrancy deserves the name of a Philosopher and to wear the Garland amongst Spagiricks not that I think it impossible to be done but difficult and cannot be performed by any other way and means but that which adds a new Life by fermentation and and yet not destroy the Original Nature and Form of the specificated Sulphur therein contained call'd the Callidum innatum of which no Being can be destitute and yet this reuniting Medium must have power to blot out the evil Character and hidden wrathful quality of Death which the violency of Fire stirr'd up and appease again so as to make an harmonious Unity Of this Nature is the Essence of Wine and Sal panaristos but these are Spagirical Operations and shall be touch'd at in their proper place we shall now return to speak of the Office of Chymistry and that part of it which may seem pertinent and advantagious to us in this Discourse which is principally that of Distillation which retaineth and condenseth the loose Atoms especially those of Spirits after Fermentation and those let them either be Vinor or Urinous or very Volatile now Essential Oils are also made by Distillation requiring a greater degree of Fire being the Sulphurs in another and more ponderous Form it is also profitable for making acid Spirits and also to make Sal alkali for why the Fire of Calcination burns up all evil and combustible Sulphurs and fixes down the more ponderous Sulphur and incorporates it with the grosser parts of the Body and so assumes a new Form containing its Sulphur in occulto for all Salts are salimo-sulphureous and all Sulphurs sulphureous Saline as will be manifested by union and retrogradation of Form and volatalization but this being a spagirick Operation it shall be spoken more largely of in its proper place and so conclude the usefulness of Chymistry as to this part only to consist in Distillation and Calcination for the other viz. Union and Exaltation are Spagirical which we shall now come to Treat of Spagirical Operation is not only a separating of the pure from the impure but also a re-uniting the Principles and bringing of them to a Balsamick and friendly Nature for we see by experience the more any pure Bodies are exalted the more do they contain of the vital fatness the greater is their Virtue and operative Quality on others but most principally on Vinor Spirits which are always enriched by a sulphureous fatness for as Glauber says That Vines draw Odors and Savors from the Earth beyond all other Plants and that Savours may be communicated to the Vine by the skilful at pleasure both in their growth and after they are maturated for if the Herb Scarlet be cast into Rhenish Wine it becomes very little inferior to Muscadine and again he says that those rich Wines on the Rhine before-named are as he calls it upon a Mineral Soil and therefore suck up the universal and balsamick fatness from thence as may be seen in Pag. 126. Par. 2d where he says That if the Scarlea or any other odoriferous Herb be apply'd to the root of the Vine 't will bestow its Odour on the Grapes he farther says That if you pour any Oil upon the Root of a sweet and odoriferous Nature the Vine will produce Muscadine for Ten years and 't is observable that he lays stress upon the Oil of Seacoal throughly cleans'd and rectified with the Spirit of Salt his reasons as I conceive be because abundance of Seacoals grow and are digged from thence and if this is really so why may not there be an encouragement for Vineyards here in England and other pleasant growths seeing there is such rich Soil and so well stor'd with Minerals and Sea-coal and we are well assured that the Mineral or moist Vapour which is a principal Life to concreeted Beings in that by its Spirituality it unites with the universal Powers and Forms it self into a nitrous or sulphureous balsamick Oil nourisheth the Vegetables as it flows forth and is sublimed by the Archeius to their Roots which afterward is elevated into the Branches and Fruit thereof and are changed by the forming Sulphur all one as the different Aliments which we take in are changed into the substance of our

Wines from the Growths of England CHAP. III. Treats concerning the way to make Wines from English Growths viz Plums Quinces Sloes Damsins Cherries Figgs also from Goosberries Mulberries Currans Blackberries and Elderberries also from Rofes Cornations Cowslips Scurvygrass Mint Balm and other Trees Shrubs Fruits Flowers and Herbs FIrst I shall define Wine to be a spiritualized Sulphur incorporated with a Mercurial Juice and so exalted by Natures Concoction to its degrees of purity according as the internal Spirituallity hath power to act but the maturity and perfect ripeness comes and is perfected by the aid and help of the Heavenly Sun which exhales and detracts the acid and superfluous moisture which causes the fruit to be unsavoury and harsh for we see by experience that in cold years the Wines are much more imperfect than in hotter ones therefore we shall shew you that Wines truly maturated admits of no Argel but of this in its proper place Our intended purpose is here to let you understand that the Sulphur of a Concret manifested is that which gives the different taste to Wines so that Wines may not only be made from the Vegetables before nominated but also from other Herbs Roots Barks Flowers Grains Honey and Sugar by fermentation and again these by distillation yield a true Vinor Spirit which when rectify'd from the Vitreoline Alkalizates looses much of the external Sulphur and so only the Vita media and such like qualities remain of the Concret so one Spirit may be made so near that it cannot be discerned from that which is made from another different Texture as shall be more largely demonstrated in the 6th Chapter where we treat of the way of making artificial Brandy-wines I shall come to consider and speak of an ill Custom made use of in England which is since the Medicinal Wines have come so greatly in use amongst all sorts of people the Vintners have been so unjust as only to infuse these Herbs in small Wines or that which was worse in prick'd low or damnify'd Wines which have lost much of their vital strength and that which is yet material is they let the Herb infuse so long therein that it doth not only attract their Medicinal Qualities but also the austere and wrathful one for 't is very observable that if these Wines remain long they lose their brisk and pleasant Nature and so become nautious in the drinking thereof and so by such unworthy practices the people are many times deceiv'd in their expectation for although they drink these Wines yet they come short of those Virtues that might justly be expected therefrom The like is to be understood by Scurvy-grass Wine and all others so made For these and other weighty Reasons I thought it needful to furnish every Family with Wines made from their own Products which being prepar'd without Sophistication will shew their greater Superiority to others by giving the satisfactory Effect desired c. having thus laid down and demonstrated the Truth concerning Wines and the abuses thereof I shall now come to give the Receipts to make right ones First the way to make Wines of all kind of Fruits is generally one which is when the Fruits are ripe they are stampt and the Juices prest forth and then Barrell'd up and firmented with a Syrrup made with Sugar or Honey and a little fixed Nitre dissolv'p therein sometimes we use Izinglass Flower and Whites of Eggs to resine them down and being Refin'd withdraw them out into fresh Casks or else bottle them up which may be preserv'd wonderfully by my Sal Panaristos but by the way I cannot chuse but take notice of a new pretended Reformer though peradventure he might cull his foundation out of my first Impression who saith that Water must be only poured on them and drawn off without a Press and then with Herbs or Seeds Sugar Treacle or Honey being relish'd or sweetned and firmented with Yest this he commends above all others when alas he is greatly besides the mark for first Wines thus made have not the full Body nor Virtue of the Fruits Secondly being made with Water they will soon rope and sower Thirdly Treacle hath no affinity to Wines 't is only prescrib'd for the dulcifying of Waters wherefore I rather suppose he knew not how to distinguish the difference of my Receipts Lastly and chiefly the one general receipt he pretends to will not answer the different sort of Fruits for according as their Natures are either sweet or sower so must they be diversly handled c. as will be seen by the following Receipts for Plums Quinces Damsins Goosberries and such like ought to be made thus Example on Vinum Grossubare or Goosberry Wine ℞ Eight pounds of Goosberries bruise them very well but not to marsh and put them into a Vessel and pour upon them a Gallon of pure Spring Water or rather its own distill'd Water made in a cold Still and let them stand stopt in a cold place 24 Hours and then put them into a strong Canvas or Hair Bag and press out all the clear then measure how many Quarts of Liquor you have and to every Quart add three quarters of a pound of fine Sugar and stir it till it be throughly melted then put it into a Vessel and set it in a cold place or else it will be sower and so let it work three Weeks or a Monrh the Vessel must be fill'd full and Bung'd down close that no Air can come in after it is well wrought and setled let it be drawn off into smaller Casks or else bottle it up and set it in a cold place Thou art to observe in the choice of the Goosberries they are neither fully ripe nor too green for the full ripe will make it thick and the green will make it sower but let them be taken just as they are turning be careful that you stop not the bottle too hard at first nor fill them too full c. Its Virtues 'T is excellent in hot and burning Fevers or Agues to be drunk as a Cordial it stays the Belly and cools hot Stomacks and stops Bleeding mitigates Inflamations it wonderfully abates the heat of the Face from hard Drinking by its cooling of the Liver provokes Urine and therefore of great use in the Stone but it is not altogether so proper for cold Stomacks for fear of clogging the Tones thereof Vinum Ribesium or Current Wine ℞ Four Gallons of fair Water and let it very gently simper over the Fire but not boil then put in Eight pound of the best Virgin Honey and dissolve it well therein and take off all the scum that will arise and when 't is cold put it into a Barrel and add to it equal its weight of the juice of Currents prest through a Bag in a strong Press these Liquors being together Twelve hours then add to every Gallon of the said Liquor Two pounds of loaf S●gar stirring and agitating th●m till dissolved then

add half an Ounce of Cream of Tartar a little Flower and whites of Eggs for Fermentation till it refines it self and becomes very clear then draw it into smaller Barrels observe the White Currents make a most excellent Wine which will imitate some sort of the Wines that come from the Grape The Red also makes good Wine and drinks very briskly But the Black Currents are most Noble in their Medicinal Operation Rastberry Wine may be made thus but the French prescribe it a very chargeable way which is thus ℞ A Gallon of Sack in which let Two Gallons of Rastberries stand steeping the space of 24 Hours then strain them and put them to the Liquor and three quarters of a pound of Raisons of the Sun stoned let them stand together 4 or 5 Days being sometimes stirred together then pour off the clearest and put it into Bottles and set it in a cold place if it be not sweet enough you may add some Sagar to it but they esteem the aforesaid Liquor better and to be us'd in the place of Sack Observe that Mulberry-wine may be made the same IIts Virtues These Wines are excellent to resist Putrefaction quench Thirst strengthen the Appetite stop Vomiting fortifying faint weak Stomacks it is excellent in Fits of the Mother provokes the Courses and diverts the Epilepsie Vinum Sambuceum or Elderberry-Wine ℞ Elderberries when ripe pick off the green stems pound them and press them in a great Press as you do Grapes Barrel them up and you may add to every Barrel three Gallons of strong Wort or the Honey-liquor before describ'd and ferment with Yest or Flower and the Whites of Eggs and a little fix'd Nitre and let it Ferment well and refine down and then draw it off into other Casks and at the Spring add into every Barrel Five pounds of its own Flower and Five pounds of Loaf Sugar and this Wine will in Seven Days time become so rich and pleasant and so full of Medicinal Virtues that it outstrips any single Vegetable in those things that the specificated Sulphure attributed to as may be seen more at large in the 16th Chapter where I Treat of the Spirit of Elder by this same Rule may be made the Wine of Black berries Now if you 'l have Wine made from Apples or Pears then take Sider or Perry and proceed thus For Cyder use the Herb Scarlea the Quintescence of Wine and a little fixed Nitre and to a Barrel a pound of the Syrup of Honey and after Fermentation 't is little inferior to Rhenish Wine for Perry make use of the Herb Clare Quintescence of Wine and to every Barrel 6 pound of the Syrup of Blackberries after Fermentation and Refining of it will out-strip some of our neighbouring Wines The ways of making artificial Wine will be shewn in the next Chapter therefore I shall desist here as knowing that by these Examples you cannot come short of preparing Wines from Fruits c. Now of Flowers and Herbs Vinum Rosaceum or Rose Wine sit a Glass Bason or Body or well glas'd Earthen Vessel and put in three Gallons of Rose-water made with a cold Still and put into the Liquor a convenient quantity of Rose Leaves cover it close now if your Body is made of Pewter you may have a head to screw on and put it for an hour in a Kettle of vapouring water to purchase the whole strength and Tincture of the Roses then take it out and when cold gently wring the Liquor from the Leaves and steep more fresh Leaves in the same Water work as before repeat this seven times ●●ll the Water is very strong with the Tincture and then to every Gallon of Liquor add three pound of Loaf-Sugar and stir it till it be throughly melted and put it in a Cask and set it in fermentation with a little fixed Nitre and Flower and two or three whites of Eggs and let it stand in a cold Cellar and in a Month 't will be fit to drink Thus may be made the Wine of Cornations or other Flowers Its Virtues The Wines thus made are not only rich but also wonderfully advantageous amongst the diseased by a manifestation of true Medicinal Virtue and therefore excellent for the strengthning the Heart it refreshes the Spirits and gently cools the Body making it lenitive and so purges the first digestion of Flegm sometimes of Choller It abates the heat in Feavers quenches thirst mitigates the Inflamation of Intralls and in fine it may be used as a good Counter-poyson Vinum primularum Veris or Cowslip-Wine ℞ Three gallons of fair clear water and five pound of Loaf-Sugar and boil them for half an hour and scum it well then let it cool ready to be wrought then put in 4 quarts of pickt Cowslips gently bruised with 2 spoonfulls of Ale-yest and one pound of Syrrup of Lemonds beaten with it and a Lemond peal or two and let them stand close stopt 3 days in fermentation then strain the Liquor from the Herbs and put it into a Barrel give it just room to work and so let it remain one Month then draw it off into Bottles upon a little Loaf-Sugar cork it and lye it down close and 't will keep a Year The like may be done with Prim-Roses or any other Flowers for I have shewed you different ways to let you know that I am not byast to one ground so I hope by these Examples you may be better able to make the variations at pleasure Its Virtues Cowslip Wine being drunk is good against the Palsie Convulsions Cramps and all diseases of the Sinews also against the pains of the Joynts and Gout and also excellent for those that are burst Vinum cochleariae or Scurvy-grass or Spoonwort-Wine ℞ Scurvy-grass in May June or July and stamp it in a stone Mortar and put it in a large Earthen-pan and sprinkle it over with a little powder of Christal of Tartar and smear it over with Honey and being covered close let it stand Twenty four hours in the mean time decoct to every gallon of Water three pints of Honey and gently simper it half an hour scum it and take it from the fire and let it cool then put your Scurvy-grass into a Barrel and pour your Liquor to it let the Barrel stand on its end with the Tap to the bottom and after 24 hours draw off the Liquor and from the Herbs press all the Juice then put fresh Herbs into the Barrel and put the Liquor upon it again adding a little Barme let it ferment three days then cover a piece of bread with Mustard and put the Mustard side downward and so let ferment in a cold place 14 days or till it drinks brisk then draw off the refin'd Liquor and add more Herbs the 3d time and then ferment with the whites of Eggs flower and fixed Nitre and a little Verjuice or the Green Juice of dry Grapes to which add 6 pound of the Syrrup of Mustard all beat

Leaves a Pound Treacle Honey or rather Sugar 10 Pounds decoct as before directed and clarify it well with the White of 6 Eggs let this whole quantity be added to a Barrel of Aqua vitae and then make a small Bag and put therein the White of 3 Eggs a spoonful or two of Barme all beat together to which add a scruple of Musk 10 Grains of Ambergreece and let the said Bag hang by the Bung-hole in the Liquor and in 14 Days 't will be fit for Sale Now these following Simples are generally made use of for colouring your Liquors withal viz. Red Rose Leaves Poppy Leaves Turnsole Cochineel and the Root Alkaneet As we have thus prescrib'd Simple Waters useful in Families we shall now add proper compounded ones Right Irish Usquebagh Take the best Aqua vitae made from the strongest Beer Ten Gallons Aniseeds one Pound Cloves Two Ounces Nutmegs Ginger Caraway-seeds of each 4 Ounces and Distill them into proof Spirit S. A. then add to this Distill'd Liquor Spanish Liquorish Raisons of the Sun stoned of each Two Pounds let both be bruised of Date-stones the white skins plucked out 4 Ounces Cinamon 4 Ounces stop all close for three Days then add in Three Grains of Musk and Ambergreece dissolved and dulcified with 5 Pounds of Mevis Sugar stir them well together and after Ten Days let it run through Hypocrates's Sleeve and Fine it down with Whites of Eggs and Flower but some only draw it off the Lees into other Casks when Fine the Author hath a way of making Usquebagh-Royal worth Eight shillings a Quart a great Cordial in Nature wonderfully strengthening the Heart and all the principal Faculties Aqua-Corrob●rans or a Cordial Water Take Balme Sage Bettony Bugloss Cowslips all gathered in their prime of each an handful Low Wines Two Gallons Distill it into proof Spirit then add Galanga Nutmegs Cloves Mace Cubebes Cardamums Melolet flowers of each 6 Ounces the juice of Celandine 3 Pounds the proof Spirit the whole quantity White-wine or rather Current-wine a Gallon digest 24 hours and then Distill in Balneo till dry this is a great Cordial wonderfully strengthenging the Heart Stomach and principal Faculties being taken as a Cordial The Author 's Aqua Stomatica on Stomach water Take a Gallon of Gaskin-wine or instead thereof a midling Spirit of Wine Ginger Galanga Nutmegs Grains Cloves Anniseeds Fennel Carraway-seeds of each one Ounce Sage Mint Red Roses Thyme Pellitory Camomel Lavander Avens of each one handful bruise your Spices in a Mortar by themselves and cut your Herbs and put altogether into your Spirit or Wine and let them stand three Days in the cold keeping the Vessel very close and then Distill and Dulcify it with Syrrup of Rasberries The Author 's Aqua Pestilentia or Plague-water Take Angelica-leaves and Roots of Rue and Sage of each three handfuls long Pepper Nutmegs and white Ginger of each an Ounce and half the Spirit of Elder one Gallon Malaga wine two Quarts Venice-Treacle and Methridate of each four Ounces digest them Ten Days then Distil so long as 't will come pleasant and add to what comes over a pound of Hungarian Water and a pound of Syrrup of Vinegar and a piece of Loaf-Sugar and let it ferment with the white of an Egg and a little Flower ty'd up in a Bag 5 or 6 Days and then 't is fit for use It 's virtues This Water is an excellent preservative against the Plague Small Pox and Measles and all Pestilential Diseases two Spoonfuls being take 3 or 4 times a day as a Cordial 'T is good also for all cold Stomacks want of Digestion and the like The Author 's Aqua Multifaria or Water of many Virtues Take Balme Sage Bettony Bugloss Cowslips all gather'd in their prime of each one handful Motherwort Bay-leaves of each one handful and half of Marigold Flowers two handfuls Flowers of Rosemary Lavander Lillies of the Valley and Rosasolis of each handfuls the juice of Celau●●●e two pound ●●ffron two Ounces Lig●●● A●ce●● an Ounce and hal● T●●merick four Ounces Spirit of W●●●●●● Quatis d●●●st all six days and Distill it in Bal. Sal Art its virtues 'T is excellent in the Diseases of the Head Breast and Heart Liver and principal parts fortifying the Faculties and strengthening Nature so far as can be expected from simple Cordial Spirits without being enriched with some Mineral Sulphurs which will be shewn in our Spagirick Phylosophy asserted also in Spagirick Philosophy's Triumph Now by the way observe that most of these Waters or Spirits are too strong to be taken alone Nature not loving to ride in fiery Chariots 't is best to be dilated and reduced into Cordials the way by which 't is performed will be shewn in the succeeding Lines The Author 's Aqua Triplex or Triple Water Take Venice Turpentine four pound Frankincense Mastick of each two Ounces Aloes Epatica Date-stones Laudanum Castor the Roots of Bettony Elicampane of each two Ounces Cardemums Cloves Nutmegs Ginger Galingale Zedoare● Pepper Spiknard Laurel-berries Sma●● lage-seeds Mugwort-seeds F●nnel-seeds Annis-seeds Flowers of Brasil Elder-flowers Red and White Roses Lignum Aloes Cubebs Calamus Aromaticus Mace Germander Tormenmentil Juniper-berries Agrimony Centory Fumetory Pimpernel Dandelyon Eyebright Endive Seeds of Sorrel Yellow Sanders Fethersue Aloes-hepatick Ana of each 2 Ounces Rhubarb 3 Ounces dried Figgs Raisins Dates stoned sweet Almonds of each 4 Ounces Honey 6 pound Sugar 10 pounds Spirit of Elder highly rectified enough to over-top all sour Fingers breadth Musk and Ambergreece of each two Drachms Saffron 2 Ounces and half all being put into a Retort and its Mouth being very well clos'd with a Cork and then luted over and Lastly tyed fast to the Bladder and let it putrify 40 days in Horsedung and then remove it and Distill it in a strong Bal First will come a white Spirit then a Saffron colour and Lastly Red with some floating Oil let each be received apart and when the operation is over 〈◊〉 Baln thou mayst Distill it in violent Fire in Sand to see what more will be produced Its Virtues The first Water is proper for new Wounds old Aches and Plague Sores for weak Eyes and those that have a Pearl in them for the Strangury and Stone The Second Water for corrupted Blood and Leprosie for weak Members and for Agues The Third Water for a weak Brain and Catarrh and for the Palsie and Gout And what I have to say further is that these Bodies being opened by a proper Menstruum viz. The sweet Spirit of Salt or true Spirit of Tartar much might be expected from it for Wounds Ulcers Neli me tangere's Plague-sores Pearl in the Eyes Strangury and Stone Leprosie weak Members Agues Rheumes Impostumes Fistula's Hemorrhoids but now observe by means of the Menstruum they 'l not rise in those diversities but in an united Form ponderous and balsamick and yet more according to the degrees of exaltation impos'd thereon by the Spagyrick Physician To reduce