Selected quad for the lemma: heart_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
heart_n	artery_n	spirit_n	vital_a	3,442	5	11.1088	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A39844	The preternatural state of animal humours described by their sensible qualities, which depend on the different degrees of their fermentation and the cure of each particular cacochymia is performed by medicines of a peculiar specific taste, described : to this treatise are added two appendixes I. About the nature of fevers and their ferments and cure by particular tastes, II. Concerning the effervescence and ebullition of the several cacochymia's ... / by the author of Pharmacho bazagth.	Floyer, John, Sir, 1649-1734.	1696 (1696)	Wing F1389; ESTC R35680	104,326	290

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