Rheu and Amber 9. Animal Foetids as Castor and the Dungs of Animals as that of Pigeons and Hens or Infusion of Horse-Dung and the same fryed in Oyl applied outwardly 10. Vegetable Acrids or Corrosives Garlic and Onyons and Aaron Roots 11. Terebinthinate Foetids Rad. Asari Nardi Savin boiled in Wine and applied as a Cataplasm and the Wine drank 12. Narcotics ℞ Aqua Fl. Cham. ℥ iv Menth. Mirabilis an ℥ iss Spir. Nitri dulcisʒss Laud. gr ij Ol. Anis Gutt 2. Syr. Foeniculi ℥ i. Misce The external Applications are Fomentations of Aromatics boiled in Wine Calamus Zedoary Galanga Cyperus Mace Cinnamon Of Bitters Wormwood Chamomil Bay-Berries Mint Empl. de Baccis Lauri de Cymino Balsams Ol. Nutmegs expressed ℥ ss Balsam Peruʒij Oyls Chymical Ol. Salviae Caryophill Dill Rheu Amber Bags of Millet Cummin Aniseed fryed with Salt and Oats Bread or Flannels dipt in Brandy in which the Aromatics are infused Clysters of Sack and carminative Oyls or ℥ ij of Aqua Vitae added Or Purgers added as Benodict Laxativ ℥ i. Infus Croci Metall ℥ iij. to a Carminative Decoction of Calamint Penny-Royal Origanum Fl. Chamomil and the Seeds with El. è Baccis Lauri ℥ iss Oyl of Aniseeds ℈ ss in the Yolk of an Egg. A Cake may be fryed of Yolks of Eggs and Cummin Seeds and Oyl of Chamomil Aniseeds and Chamomil Flowers infused in Aqua Vitae for a Fomentation Cupping-Glasses applyed to the Belly Plaster Tachamahac Caranna and Plaster of Bay-Berries mixt in equal Parts A Pound of Ginger may be boiled in a Vessel of small Ale for ordinary Drink In the Cure of Flatuosities we must insist chiefly on Digestives which promote the Fermentation of Humours the discussing the present Flatuosities and evacuating the slimy Matter cannot hinder the Production of new Flatulencies but the Curing the low Fermentation perfectly cures all Flatulencies but those which depend on the Obstruction and Tumour of the Viscera cannot be cured without a respect to these Distempers that occasion the Flatuosity Such are the Flatuosities in the Tympany And the Distempers of the Nerves as Hysteric Fits and Asthma which produce symptomatical Inflations of the Guts which cause Windiness and that is cured by removing the original Distemper The Windiness appears much in all new fermented Liquors and the further they are fermented or ripened the less windy they are The bottling Liquors stops their Fermentation and therefore such Liquors are to be avoided in the windy Cacochymia of our Chyle If the Matter in which the windy Spirits are included be not well evacuated the Carminatives occasion a greater Flatuosity by rarefying the Wind. Ginger and hot Sherry I have observed very good in Windiness of the Stomach and Cholics thence produced Boiling any Liquor that is windy evaporates the Spirits and the same windy Spirits may be discussed out of Animal Humours by Exercise or Bathing The drinking boiled or warmed Drink with Steel may be convenient in the Windiness of the Stomach The drinking the Bath-Waters washes off the sowre Tartar from the Stomach and Blood and bathing in those sulphureous Waters very much exalts the Fermentation of the Chyle and higher digests the Blood and upon these accounts both inwardly and outwardly it agrees with most cases depending on a depressed Fermentation of Humours but disagrees with the contrary which arise from too high a Fermentation of our Humours especially in their beginning whilst a high Fermentation lasts and for this reason Bathing dis-agrees with hot Bloods the Hypochondriac Hysteric Asthmatic Nephritic Convulsive CHAP. VIII Of the Serous Cacochymia of Animal Humours WHEN the Chyle is no way changed into the Serum of the Blood but swims mixed with it that is the lowest state of Crudity in the Blood for the Chyle ought to be changed into the Serum by the Saltness and Oyliness of the Blood which absorbing the Acid of the Chyle it loses its Milkiness The Serum and Chyle differ most by their Colour and Consistence for Acid Spirit of Nitre makes the Serum Milky and Spirit of Sal Armoniac makes it clear Serum again We often observe the Chyle on the Cake of Blood in milky Spots or mixed much with the Serum in Cachectic Persons and this is cured by Chalyboates and volatile Salts which turn it to Serum The next degree of Crudity in the Sanguification of our Chyle is when the Serum is not digested into a gelatinous Lympha fit for the Nourishment of the Solid Parts for the viscid part of the Serum which evidently contains the caseous parts of the Chyle as appears by its Inspissation by the Fire or Coagulation by Alum or other Acids is naturally changed by a long Circulation and Separation of its superfluous Humidity by Sweat or Vrin into the Lympha salsa serosa which being exposed to the cold Air when it is taken out of the lymphatics it presently turns to a Jelly There may be a further degree of Crudity reckoned when the gelatinous salsa Lympha made out of the Serum does not become fibrous for want of a due Viscidity or Gumminess for then we believe Humours have attained their perfect Digestion when there appears a fibrous Hypostasis in the Vrin which depends upon the viscid part of the Serum turned into the fibrous Cake of the Blood The rosy or red oyly Particles of the Chyle ought to become more red and florid by a long Digestion by their Mixture with the Volatile Salt and red Oyl of the Blood but in Cachectic Persons we observe the Cake of Blood to be of a pale Pink Colour and less florid like Milk and Blood mixed The Acid part of the Chyle ought to be digested into the vitriolic Acid of the Blood but by reason of the Crudity of the Blood it keeps its tartareous Nature and hinders the Rarefaction of the Blood and abates the Volatility both of the Volatile Salt and Oyl in the Blood The abundant Aquosity of the Serum ought to have been evacuated by Sweat and Vrin but the Chyle being not fully digested the watery part cannot easily be separated from the viscid contents neither can it acquire its Salt Tastes which fits it for a Secretion by its proper Glands hence it will inevitably follow that the Veins and Lymphatics are greatly filled and distended by the abundance of the Serum which produces divers Distempers in several parts I. If it stagnates in the habit of the Body and is mixed with crude Chyle which cannot circulate through the Lymphatics it produces an Anasarca II. If it stagnates in any particular Part it produces external Tumours containing Water III. If it be evacuated into divers Cavities it produces divers sorts of Dropsies as 1. Hydrops Ascites when the Serum breaks the Lymphatics and fills the Cavities of the Belly either by Fulness of the Serum or by the Distention of the Vessels which are compressed by the Tumours of the Viscera 2. The Serum may be evacuated into the Cavity of
and increase in the Egg there appears nothing but Humours and Membranes containing them which are plainly of a Nervous Nature The first Stamina which appear in an Embryo after Incubation are probably the Arteries which have some Pulse and from these arise all the Viscera and Vessels as Veins Lymphatics Nerves and Glandules The Veins in which the thicker Mass circulates the Lymphatics into which the Serum of the Blood is received from the Arteries The Glands which are Conglomerate are vascular and are prolongations of the Arteries designed for the secretion of Humours the Brain is also vascular and the Nervous Fibrillae also like the other Lymphatics receive a clear Lympha from the Arteries and seem to return their Nervous lympha by the conglobate Glands into the Lymphatics the substance of the Spleen Kidneys and Liver is also Glandulous arising from the Arteries Since the Arteries not only appear first in an Embryo but also they supply all the other Vessels with their several Liquors I do not improbably assert That they are the Root of all the Animal Vessels and Solid Parts The Fibrillae of the Brain compose the several Membranes of the Body which cover the Vessels Viscera and constitute the substance of the Lungs Guts Stomach Skin and the Flesh of all the Muscles is made up of these Membranous Fibers which their Membranous Tendons evidently prove Nothing is observed in an Embryo more hard firm and solid than its Membranes so that its Bones Teeth Nails Hair and Horns were at first tender Membranous Fibrillae stuffed with a viscid Nutriment from which they have their rigidity and hardness so the Woody substance of Vegetables is only a bundle of hollow tender Pipes and after the same manner the solidity of the parts of Animals may be produced By the preceeding Description we may observe that all the Parts of the Body are originally of the same Membranous or Nervous Nature and therefore they are really to be accounted Similar and from the various conformation of the Similar Parts and their complications arise all the Dissimilar Parts so from the Veins Nerves Bones Membranes all the Organical Parts are framed which are designed for sensible Impressions as the Eye or Ear c. or some Animal Motion as the Muscles or the Preparation of the Animal Humours as the Stomach and Guts or the Secretion of them as the Glandulous Viscera Since all the Animal Parts are either Vessels which make the Solid Parts or else Humours and Spirits which make the Fluid I will divide all the Diseases of an Animal according to those Parts viz. into 1. The Diseases of the Solid Parts 2. The Diseases of the Humours 3. The Diseases of the Spirits which are the most Fluid or Aerial Parts of our Humours 1. The Intemperies of the Solid Parts depends on 1. The Humours circulating through them as the Blood and Spirits and they communicate either a sense of Heat or Coldness to them A dry Intemperies is only a defect of the Nutritious Juices and a moist Intemperies a fulness of the Nutritious Liquor 2. The Humour which nourishes the Solid Parts must give them their quality with their Nutriment an oyly hot Blood will give a Nutriment of the same quality An Acid Nutriment will produce a Coldness in the Parts a Viscid Nutriment gives a Dryness and a Serous an Hydropical Humour And since the Intemperies depends on those Humours the correcting of their several preternatural States cures all these preternatural dispositions of the Similar Parts for these may be esteemed as Symptoms depending on the other and need not be more particularly Treated of But I will only add that the Transient Intemperies depends on the circulating Humours and is soon altered but the permanent which depends on nutriment more difficultly 2. The due Magnitude of a Part is either increased by too much Nourishment or by fulness of viscid Humours impacted and the due natural Magnitude is abated by the defect of the Nutriment or the obstruction of the Vessels by viscid Humours so that this Species of the Diseases of the Solid Parts depends on the different state and motion of Humours and that being altered the preternatural Magnitude is Cured 3. The natural Cavities of the Solid part or its Vessels are chiefly obstructed by viscid or coagulated Humours and on them depends the Cure of Obstructions which also sometimes depends on an External Tumour compressing the Vessels or the growing together of its Vessels after an Vlcer 4. The Tone of a Solid part is altered by the Relaxation of its Nervous Fibers which happens through defect of the Spirits or the obstruction of the Vessels by viscid Humours and therefore this Diseased State is cured by supplying the quantity or altering the quality of the Humours The curing of the vitiated Tone of a part which depends on too much Extension or Humidity of it belongs to Chirurgery 5. The Continuity of the Solid Parts is vitiated by the Plethora of Humours which burst the Vessels or the Corrosive quality which eats them The Cure of Wounds properly belongs to Chirurgeons 6. The Natural and voluntary Motion of Parts depends on the Influx of Spirits and other right dispositions of the Organs so that all preternatural alterations of Motion whether increased lessened depraved or abolished depend on the different disposition of Organs and Motions of the Spirit and by rectifying them are Cured 7. The Pain of the Solid Parts is the corrugation or violent agitation of their Fibers when the Spirits are irritated by sharp Humours or the Motion of Humours obstructed from Choler is a hot Burning pain a cool gnawing pain from Acid Melancholy Humours a Corrosive pain neither Hot nor Cold from the Salso-Acid Serum a Distending pain from rarefied windy Spirits a Heavy Pain from Pituitous Humours a Beating pain from the Pulse of the Artery a Tensive pain from the distention of the Parts by the fulness of Humours These Diseases from Pain are onely Cured by evacuating the quantity and altering the quality of the Humours All other Pains depending on external Objects relate to Chirurgery 8. The Natural Figure of the Solid Parts may be altered the Cure of which belongs to Chirurgery when it does not depend on the fulness or vitious State of Humours 9. The number of Parts exceeding or deficient is properly supplied or abated by Chirurgery 10. The undue Situation or connexion of Parts in Fractures Luxations Hernia's or the Prolapsus of the Anus or Vterus are to be rectified by Chirurgical means These are the chief preternatural Indispositions of the Solid Parts which hinder their Use and Actions and they are called the Diseases of the Solid Parts or alterations from their Natural Constitution State or Qualities and I have observed how far each of them depends on the preternatural State of Humours as their Cause that they may be more easily Cured by removing that and that the Species of Diseases might not unnecessarily be multiplied but reduced to the
Pylorus the Meat turns sowre and flatulent The Cure of a weak Digestion consists I. In avoiding all these evident Causes which produce it and by using the contrary as 1. Avoiding Waters fat acerb acid austere or viscous Vegetables and all Drinks half boiled and half fermented turbid or acid 2. The most convenient Diet is that of Flesh-Meats in which there is a foetid Oyliness and a natural Saltness and no Crudities The most convenient Liquor is small Ale for constant Drink or else small Wines The Physical Tastes in our Diet which help a weak Digestion are the aromatic the salt the bitter the acrid or vinous Taste these help the Fermentation in the Stomach and are to be commonly mixed with our Meats The Flesh-Meats of an easie Digestion are the Flesh of all young Animals as Pig Lamb Rabbit Chicken Potched Eggs and fresh Fish but the Diet which has the Physical Tastes above-mentioned is more easily digested by weak Stomachs Bread well fermented and small Ale are the most easily digested by a weak English Stomach Salt Meats excite the Appetite keep the Body open cut the Phlegm strengthen the Stomach and help Digestion 3. Motion helps the Depuration of Wines if carryed in a Ship or shaked so exercise helps the distribution of the Chyle the circulation of the Blood and secretion of Humours and the digestion in the Stomach as well as sanguification of the Chyle for an external Motion of fermenting Liquors promotes the internal Agitation of Parts in which the nature of Fermentation consists 4. Instead of Fear and Sadness Joy and Anger are to be indulged for these make a brisker Motion of Humours but the former check the Expansion of our Spirits and cool the Body 5. All natural Evacuations of Humours must be restored but too much Venery cools the Humours 6. A serene and clear thin Air helps Digestion by giving a greater expansion to the Spirits 7. Cares and Watching excite the Animal Spirits to a brisker Agitation but long Sleep dulls them Sleep of 7 or 8 hours is sufficient II. The Second Intention respects the correcting the Ferment and the Faults of the Humours from whence it arises and the Evacuating of the quantity of any preternatural Humours by Vomiting and Purging which is described in the Cure of the following Cacochymia's III. The Third Intention is the Suppressing of all preternatural Evacuations which will be described in the Cure of them IV. The supply of the Defect of the Ferment by Medicines like it in Taste and Vertue V. The Diseases of the Stomach are to be cured by the prescribed Method for those particular Distempers so they are of want of Appetite Inflammations or Pains of the Stomach the stopping Evacuations by Vomit or Stool c. The following Tastes are the general Digestives in all the old Cacochymia's which depend on a low Fermentation These promote the Fermentation of the chylaceous Mass the Circulation of Blood and Secretion of Humours These deterge the viscous Phlegm from the Membranes of the Stomach and corroborate its Fibers and upon these accounts these Tastes are the general Stomachics I. The Cresse Acrids as Horse-Radish Scurvy-Grass insused in Wine and Mustard-Seed II. The Corrosive Acrids as Aaron-Roots in Powder or Wine and Pulvis ari Compositus these Two Tastes quicken the Appetite and Garlic preserved does the same III. The Bitter Acrids of a Wormwood Taste as Conserve of Wormwood and Wormwood in Rhenish or Sack or Wormwood-Cakes made with the Oyl and Sugar IV. The bitter nauseous Plants as Centaury Buck-Bean Gentian of which Thea may be made or Wines by Infusion and Aromatics added or Sal volatile taken with them V. The Aromatic Acrids 1. Of the sweet Class very burning or biting as Ginger Galanga Calamus Aromaticus Orris Zedoary Cardamum 2. Of the sweet Fenil Class as Seeds of Fenil Anise Caroway Cummin Dill Angelica and Imperatoria Roots 3. Of the Laurel Class as Orange and Limon Peals Winter-Bark Bay-Berries Cloves Cinnamon Lign'aloes Nutmegs Jamaica Pepper Myrtil-leaves and these are properly infused in Wine or made into Powders or Lozenges as of the distilled Oyls of Oyl of Cinnamon and Cloves 4. Of the Corrosive Class as Pepper Cubebs Species Diatrion Pipereon in rotulis 5. Of the Terebinthinate Class as Juniper-Berries Candied as in Rheu Balsamum Peru Mechae Mastich 6. Of the Bitterish Styptics as Rosemary Mint Marjoram VI. The Mineral Sulphurs which exagitate the Animal Oyls and so promote Fermentation as Chalybeates Antimonial and common Sulphur VII The testaceous stony Medicines and all Salts volatile and fixed the Ashes of Vegetables and Calces of Minerals are Acidities VIII All these Tastes prescribed in the Cure of the Defect of a Ferment supply its Office and contain an Animal Ferment in them As 1. The Mucous sub-Acid Faetid Diet made of Animal Humours as Cheese the inward Skins of Gizards which have the Tincture of the Gall or â„¥ i of Rennet of a Hare or Calf all Meat or Fish somewhat putrefied as Anchoves pickled Oysters and outwardly we apply Leaven with the Juyce of Mint 2. By Artificial Sauces we imitate the natural foetid and sub-acid Slime of the Stomach as in Catchupmango Plumbs Mushrooms and some Indian Liquors or Sauces of Garlic assa foetida Salt and Aromatics Mustard-Seed with Vinegar in common Mustard 3. By the salso-Acid Medicines as Tartar Vitriolat Sal Armoniac Arcan Duplicatum Terra Ful. Tartari Lixivium of Lime and Oyster-Shells we help Fermentation 4. By the vinous sweet and sub-acid Spirits or Juyces Spiritus nitri dulcis sweet rit of Salt Spirit of Bread Elixir Vitrioli Spirit of Mastich which is Acid Spirit of Verdegrease Juyces of Citrons Limons Oranges Berberries Currans Spirit of Vinegar all sharp Rhenish Wines old Hock conserve of Hips Water of Vine Leaves or other acid Juyces and all physical aromatic Vinegars Acids before Meat excite an Appetite Salso-Acids with Meats and Aromatics are good after Meat to help Digestion Fourthly External Applications are described below which encrease the heat of the Stomach and strengthen the Fibers CHAP. V. Of the Mucilaginous State of Animal Humours and especially the Chyle and Chylous Lympha's which is usually called the Pituitous Cacochymia THE Food of Animals contains in it much of a sweetish Mucilage as is in all Corn Grass Milk and the Legumens neither does Flesh-Meat want their Sliminess The White of an Egg is ropy slippy and is a nutritious Lympha separated from the Chyle by the Glands of the Ovarium The Decoctions of Fish have a great Mucilage and the Gellies of Broih sufficiently prove the viscid Sliminess in the Flesh-Meats we eat From our Food Animals necessarily take the matter of their Mucilaginous Humours as will appear by these Causes of Phlegm 1. All Drinks occasion a great quantity of slimy Phlegm which is only the Mucilage of Barley extracted from the solid Parts of the Grains All Mauli-Drinks may be boiled into the Consistence of a slimy Syrup or that of a Plaster
Choler may be more fully explained and the Cure of its Bitterness by Coagulations I will annex the ensuing Discourse about its Nature Use and Colours and its Coagulations by Acids Choler may be compared to the Juyces of bitter Plants for their Bitterness depends on an Oyl and Acid mixed with much Earth digested into a particular State and by the Mixture of these Principles they acquire the Texture of Particles necessary to a bitter Taste There is a good quantity of Water mixt with Choler whose Superfluity is drawn off by the Lymphatics that the Choler might be left more ropy Some of the bitterness goes off with the Lympha which gives a bitterness to it if it be tasted in the Vessels which return the Lympha from the Vesica Bilaria and because this meets the Chyle in the common Receptacle it certainly helps there its Sanguification which the Ancients by Mistake imputed to the Liver its self but that is more rationally ascribed to Choler which is produced by the Liver The Principles of Choler are easily mixed with watery Liquors and diluted by them When it is too slimy or hot we use much Whey or Water for that end to dilute it A great quantity of an Earthy Principle appears in Choler because it is apt to breed Stones and it leaves a great Thickness or Crassamentum upon Evaporation The Oyliness in Choler appears in its ropy Sliminess and for this reason it serves Painters to mix like Oyl with their Colours and it is used for the Washing of Cloaths because of its Oyly Parts I have observed in Faulcons a small quantity of Gall in the bladder of Gall the Oleous Parts of Chyle being spent most on the Fat and not digested so high as to produce Choler and the reason that fat Constitutions are more cool than the lean is because they breed less Choler Spirit of Harts-Horn put into the yellow Choler of a Hog precipitated it a little from whence I supposed some Acid might be in it There is naturally no Volatile Salt in Choler but that is made by Fermentation of it or by a strong Fire in Distillation This ought much to discourage Physicians from confiding in Chymistry for the Explaining the Nature and Principles of Animal Humours since it produces so much of a Volatile Salt which is not naturally in Choler and I think I have a much clearer and certain Notion of Choler and its Use from its Sensible Qualities especially its Taste The Green Choler of a Cow tasted sweet bitter sub-acrid or a little pungent and it turned Syrup of Violets green The yellow Choler of a Hog had the same but a stronger Taste and it turned Syrup of Violets green The florid Part of the Blood is that which the Ancient Authors meant by the Bilis Alimentaria or natural Choler for the florid Part being of an Oyly and Acid Nature it is the immediate Matter of Choler but the great Slime observable in Choler is sent to the Liver by the Spleen All Choleric Persons have very florid Bloods and that very hot which both depend on the oyly acid red Part of the Blood Choler is easily mixed with Blood if they be stirred together and so gives a very florid Colour to it which shews a great Agreement betwixt the Red and Yellow in Animal Humours The change of the red oyly Acid in Blood to a yellow Colour in Choler is from a further Digestion of the same Humour or a Mixture of a Spleen Acid with it so Brimstone in its Natural State is mixed with much Acid and Earth and is of a greenish Colour but when sublimed it has less Earth and Acid and then is of a yellow Colour but if the yellow Flames be melted with Salt of Tartar the Hepar Sulphuris is red and the Balsam made of it or its Tincture but if a Lixivium be made of the Hepar and it be precipitated by a good quantity of Acid it becomes Milky as in Lac Sulphuris The Oyl in Animal Humours gives us as great a Variety of Colour according to its different kinds or quantities of Acid mixed with it as Sulphur does in the Experiments mentioned or in the Variety of the Colours of Metals which depends on their different Digestions or Mixtures of their Sulphur with a Mineral Acidity I. The Oyl or Butter in Chyle gives a Milky Colour by the Mixture of it with a Tartar Acid and resembles the Colour and Mixture of Lac Sulphuris II. The Oyl gives a florid Colour to the Blood by its Mixture with the volatilized Vitriolic Acidity and Saltness there and this resembles the Hepar Sulphuris in Colour and Mixture of less Acidity with a Saltness III. The Oyl in the Choler is of different Colours according to the difference of its Spleen Acid mixt with it or the Acid of the Meats digested in the Stomach 1. It is Green in Sheep Hens Rabbits Cows Dear who feed on Herbs which supply a great quantity of crude or acerb Tartar to the Animal Humours If we drop Spirit of Nitre into yellow Choler it turns it Greenish and our Excrements look Green from Chalybeate Water in which there is the Acid of Sulphur joyned with a Stypticity All our Green Vomits in Women are from a Mixture of Yellow Choler and an Acid in the Stomach they taste and smell Sowre They are cured by the grossest Steel in Hysterical Women or Testaceous Medicines in Children when they are griped by a Green Humour from which Observations it appears that the Bilis Porracea is from a crude Tartar Acid mixed with Yellow Choler in the Stomachs of the Hysterical or Hypochondriacal or Children Griped by that Humour and the Green Choler of the Animals above-mentioned is from the red florid Parts of the Blood too much fixed by a crude Acid and much of Earth which those Animals have from their Food of crude Grass These Animals have a milder Heat than those who have Yellow Choler the lowness of their Fermentation may be discerned by a less offensive Foetor of their Bodies and the watery Paleness of their Vrins in a natural State From hence we may observe that all Green Humours are signs of Indigestion and a crude Acidity and they are to be cured as the Tartar Acid of Chyle already described 2. The Paleness of Choler is from a great Serosity mixed with it and this is a sign of a great Weakness of Digestion and a Serous Cacochymia 3. The Sliminess and Sweetness of Choler is from a weak pituitous Blood and a sign of it and belongs to Fat Constitutions 4. IV. In Animals whose Heat is very strong and their Fermentation more violent and whose Bodies have a stronger Foetor as Men Pigs Cats Dogs c. the Choler is of a Yellow Colour V. The Bilis Vitellina differs from the Yellow Choler only in Consistence and Acrimony it is compared to the Yolks of Eggs and is a sign of a viscid State of Blood VI. The Blue Choler is commonly
and the whole Body stinks so that the Eremite whom Borellus mentions knew a Place infected by the Plague only by the Smell which Smell was as he related foetidus instar calceorum ustorum and Crato observed contagii foetoris magnam esse similitudinem Whatsoever other Causes produce a high Fermentation and continue the same very long they cause a Putrefaction in the Blood as all feverish Ferments 2. When an extraneous Ferment corrupts a particular Humour as the Pox doth the feminal Humour the Itch and external Venoms from the Bites of mad or poysonous Animals infect the Succus Nutritius or Blood near the Skin and this is a virous Putrefaction 3. Any inward Humour stagnating corrupts and becomes a Ferment as the Sanies in the Vlcers of the Lungs Liver or Kidnies or Cancers or Gangreens which infect and putrefie the whole Mass of Blood by little and little and this may be called an Vlcerous Putrefaction such as is procured by Suppuratives laid to Apostemes 4. There is a cadaverous Putrefaction in Gangreens with the greatest foetor and Bladders containing a sharp Water Cancers have such a Smell and that is a corroding Vlcer In the Scurvy there is a Foetor of the Mouth and the Teeth and Gums are corroded The Humour which issues from a carious Bone being tasted is salt as Mr. Regis affirms By the great Foetor we may know the Putrefaction of Vlcers and the corrosive Sharpness of the Humours and this may be called a Scorbutic Putrefaction The Cure of Putrefaction requires 1. The Avoiding of the evident Causes of Putrefaction of Humours and the insisting on an incrassating Diet which may produce a viscid Consistence in the Blood as all viscid Broths and Jellies of Calves Feet Harts-Horn Ivory Iceing-Glass All the Mealy Diet is here very convenient and Milk Diet and all the Diet prescribed in the Cure of too high a Fermentation but the Diet in Fevers must be thin 2. The sharp Choler and acrid Ferment in the Stomach and oyly Temper of Blood must be evacuated and corrected by the Medicines mentioned in the Cure of a high Fermentation for to that all Putrefaction must be imputed according to the Observation of our Ancient Physicians 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 whatsoever putrefies is made hotter 3. Every extraneous Ferment and all kind of purulent Matter must be evacuated according to the old Rule non alterari quod putridum sed tolli postulat These following Tastes check the Fermentation and preserve the Consistence of Liquors and precipitate the Ferment 1. Acids by which we stop Fermentations and Putrefactions We preserve our Plants in Vinegar when pickled We find the Vinegars which we call Theriacalia Aceta to do much good in putrid Fevers and the Plague Treacle Water has much of an Acid in it We ferment Gangreened Parts with Vinegar and the Juyces of Vegetables are preserved from Corrupting by the Acid Fumes of Sulphur which also restore them to their former Vigour The Oyl of Vitriol is useful to putrid Parts 2. The salso-Acids are very good in all Putrefactions and therefore all Gangreens are fomented with Brine Sea-Water or Vrin and common Salt preserves our Humours from Putrefaction and Spirit of Salt is useful for Imbalming and Freserving of Bodies and against the Putrefactions in the Mouth 3. Styptics Acerbs and Austeres as Tormentil Pentophil Bistort Roots Bole Terra Sigillata are used as Preservatives in malignant Fevers and the Bitings of Mad-Dogs These following Tastes preserve the Mixture of Humours and their Fluidity 1. Fixed Salts hinder Putrefaction and Fermentation so we foment Mortified Parts with Lixiviums and Lime Water Both volatile and fixed Salts hinder the fermenting of Milk by Rennet and volatile Salts hinder the Putrefaction of Animal Humours by the Bite of a Viper 2. Bitters preserve fermented Liquors from Decay Our Chyle is preserved from Putrefaction by the Bitterness of Choler and our bitter Turpentines as well as Cedar it self preserve dead Bodies from Corruption and we prevent Gangreens by bitter Plants as Roots of Gentian Aristolochia Leaves of Centaury Rhue Wormwood Scordium and by Myrrh Aloes and Meal of Lupines and we give inwardly Treacle and Mithridate all which have a great Bitterness 3. We use Acrid Plants inwardly and outwardly in Gangreens By the Scurvy as Water-Cresses Horse-Radish Spirit of Scurvy-Grass Mustard-Seed lesser Celandine and Garlic or Leek Pottage Outwardly Decoctions of Turnips and Cataplasms 4. By the acrid Aromatics we sweat and outwardly discuss Humours as Roots of Serpentariae Contrayerva yellow Flag By Spirit of Vine Vlcers are preserved from their foetor and for the same end we use spirituous Cordials inwardly 5. We use vitriolic Styptios which are corrosive also outwardly as burnt Alum Sublimate and Precipitate which by their Stypticity stop the creeping Vlcer and by their caustic Acrimony they deterge the sordid Vlcers and separate the dead Flesh APPENDIX I. CHAP. XV. Of FEVERS IN a Feverish State of Blood there happens a violent Fermentation of the whole Mass of Blood as appears by the quick Pulse the high-coloured Water the Alterations of Heat and Chilliness This sudden and great Alteration of the Humours the Ancients explained by Putrefaction of the Blood or of Choler or Melancholy or Pituita There are many other Notions framed for the explicating the Nature of Fevers and their Symptoms but I shall endeavour to explain more particularly the Opinion of the Ancients and to accommodate it to the Modern Hypotheses That a Fever is a Putrefaction of the Blood or some of its Parts seems probable by the foetor of the Sweat and Vrin in that Disease by the infectious Nature of it which lies in its foetid Effluviums which reduce the Blood of another Animal to the same State and Symptoms None can deny the Putrefaction in the Plague which putrefies all our Humours to a mortified State The Petechiae and purple Spots shew malignant Fevers and the Small-Pox and Measles to be lower degrees of the same Putrefaction The violent Heats in ordinary intermitting Fevers produce a putrefactive Dissolution of Humours which are thrown off in Sweats and appear in the precipitated Sediment of our Vrin as well as by the Evacuation in a Cholera Diarrhaea Salivation which are Symptoms of the Fever the whole Succus Nutritius is dissolved from the solid Parts as well as the Mass of Blood Hence the Body becomes flaccid and empty of Nourishment after long Fevers and then we supply that defect by a nourishing Diet as after the Fever Since there appears so much of a Putrefaction in Fevers I think that Notion of the Ancient Writers ought to be inserted into the Definition of a Fever I shall next consider the Notion of a Fever described by a Fermentation or Ebullition of Blood caused by some extraneous Ferment And such a Commotion of Blood happens by too high a Diet which stums or ferments the Humours or else any of the Humours which are naturally to be evacuated being stopt in their
sewest Heads CHAP. II. Of the Preternatural State of the Humours or the Diseases of the Fluid Parts THE Fluid Part of an Animal Body is usually called the Humours with which not only the Sanguineous or Chyle or Lymphatic Vessels do abound but also all the Nervous and Membranous Tubes or Fibrillae which are filled with a Spirituous Liquor which is the Vehicle of the Animal Spirits and many other Humours secreted by their peculiar Glands from the Blood or Chyle are contained in their Vessels or rejected by Nature out of the Body Although these Humours be of different kinds in an Adult Animal yet whilst the Animalculum begins to increase in the Egg they all have their Production from the white of the Egg colliquated by the heat of the Hen and that Liquor which begins to circulate is white and serous at first not unlike the Albuminous Nutriment by which it is Increased but by the digestive heat of the Hen and the long circulation the several Parts of the Sanguineous Mass are produced The Fibrous Parts of the Blood are produced from the Viscid Particles of the Albuminous Liquor which upon boyling are made thick and white of which Colour the Fibers of the Blood appear when they are washed with Water The Red Part of the Blood is from the Oyly and Acid Parts long digested into a Purple Colour and that tinges the whole Mass of Blood The Serum or watery Vehicle in which the other Parts swim is only the Albuminous Liquor less digested The Secretitious Humours of Animals arrive not at their Perfection in an Embryo till after a long Circulation Digestion and Volatilization of their Principles for their Spirits are poor and phlegmatic their Choler but a little bitter nor their Lympha very salt nor their Blood much vitriolic for these Qualities are the Products of a stronger Heat and a longer Digestion In an Animal brought forth the Chyle is the first and original Liquor from which the Blood receives its several Parts 1. It s Fibrous Parts are from the Caseous Parts of Chyle 2. It s Oyly Red Part from the Butyrous Parts of Chyle 3. It s Vitriolic Acid from the Acid Tartar of Chyle 4. It s Serum is the Chyle it self in a middle state betwixt Chyle and Blood whose waterish Particles are the same as was in the Chyle it self These are the Principles of Animal Humours out of which all the several kinds of them according to their several degrees of Digestion or Mixture of those Principles are naturally constituted and distinguished from one another These following Humours are separated from Chyle it self by the Conglomerate Glands and therefore have the same Mixture of Principles and a like Digestion as the Chyle it self 1. The Spittle and the Pancreatic Juyce whose Chylous Lympha's agree in their Vse Colour and Glandules 2. The Lympha of the Guts and Stomach 3. The Mucus of the Wind-Pipe and Nose and many other Cavities as that of the Joynts is of a more Viscid Consistence useful for the defending the Membranes of those Parts 4. The Spirituous Lympha of the Brain Eyes and Nerves serving for a Vehicle of the Spirits 5. The Milk in the Breasts 6. The Seminal Lympha's in both Sexes 7. The Fat of Chyle is produced from the Buttery Parts From the Serum of the Blood is produced the Salt Lympha 1. The Lympha of the Lymphatics 2. The Nutritious Juyce in the Amnion which is Saltish and is designed for the Nourishment of the Embryo 3. The Salt Lympha in the Pericardium necessary for the Motion of the Muscles of the Heart 4. The Salt Lympha of the Eyes As the Milky Lympha's are designed chiefly for the producing of the Chyle which is the first Digestion in an Animal so the Salt Lympha's are designed for the turning of it into the Serum of the Blood by its Saltness which must be esteemed the second degree of Digestion in Animal Humours The third Digestion is when the Serum is fully sanguified and the Secretitious Humours prepared which require the highest Digestion as the Spirits the Semen the Choler and the Vitriolic Acid of the Blood From the Blood it self well digested are separated these two Humours 1. The Choler which is precipitated from the Blood by the Vitriolic Acid of the Spleen and was its Oyly and Red Part. 2. The Sub-acid and Slimy Humour of the Spleen which is separated by the Spleen from the Viscid and Vitriolic Particles of the Blood and this chiefly serves the Separation of the Choler from the Blood but the Choler is designed for the correcting the Crudities of the Chyle and by this means the Liver sanguifies and helps Chylification I have given this large Catalogue of the Animal Humours that the original Liquors from whence each Secretitious Humour is prepared may be observed upon whose healthful Constitution the perfect natural Temper of each Secreted Humour depends It would cause endless Repetitions to treat of the preternatural State of each Secreted Humour for they have the same as their original Liquors which are the Chyle the Serum and the Blood it self 1. The Chyle must be well prepared by Fermentation from proper Food and acquire that degree of Fermentation which is natural to each Animal 2. The Chyle ought to be well changed and digested into Serum 3. The Serum must be truly sanguified by a long Digestion 4. The Quantity of Humours ought to be proportionable to their Vessels and to be contained in them 5. Humours ought to have their natural Circulations as the Blood the Lympha and Spirits and the Secretitious Humours their full Secretion and those that be unuseful their expulsion out of the Body and those that be useful their return into the Blood as their common Ocean or to be preserved in their several Vessels These are the natural States of the Humours which are necessary for the healthful Constitution of Animals and the contrary to those many Alterations from them in an unhealthful or a diseased State of which I shall make the following Scheme First If the Animal Humours are ill prepared or digested or fermented to any degree below their natural State some of the cold Cacochymia's are produced of which I shall reckon these several degrees 1. A Mucilaginous State of the Chyle or other Humours and this is what is commonly called the Pituitous Cacochymia 2. The Tartareous or Acerb State of Chyle or other Humours and they appear in Bodies subject to Sowreness and is a higher degree of Digestion than the Pituitous State but both stand below the natural Digestion or Fermentation of the Meat 3. A Flatulent Temper or State of the Chyle or other Humours when the Spirits of the Chyle are begun to separate and have half fermented the Chylaceous Mass and then it has the State of New Drink not fully ripened by Fermentation 4. A Serosity of Blood is the natural consequent of a Mucilaginous Tartareous or Flatulent Chyle Secondly If the Chyle be
new Chyle mixed with it becomes a viscid Jelly which stopping its Circulation in the Glands Membranes and Muscles it produces all the Inflammations with Pain and Heat so Milk when sowre often coagulates by being boiled and Milk injected into a Vein is presently coagulated 5. The Vitriol Acid of the Spleen coagulating the Lympha Lactea produces the Scrophulous Tumours or the Cancerous by coagulating the Serum it produces the Arthritis Vaga Scorbutica and this is properly the Caseous Viscidity which is in all Animal Humours and may be precipitated from them by mixing an Acid to precipitate it and coagulate it 6. A Putredinous Ferment coagulates all Humours as Milk with Rennet is turned the Plague Infection coagulates the Blood and the Exanthemata are it s coagulated and mortified Parts the Serous Lympha by the venomous Ferment of the Itch and Pox is turned into putrid Matter and the Bite of a Viper coagulates the Blood and precipitates its Viscid Parts from the rest of the Mass The Cure of the Viscidity requires I. A thin watery cool Diet and Abstinence from fermented Liquors as Whey Milk and Water Wine and Water II. The hot Contents and Ferment of the Stomach and Acrid Choler must be evacuated by the Vomits and Purgers described in the Cure of too high a Fermentation But it must be observed That Purges in all Inflammations are improper in the beginning but very profitable after large Phlebotomies when the Viscid has had time to putrefie and digest it will easily pass the Intestinal Glands which it cannot do at first and for the same reason Diuretics nor Sudorifics do no Service till the latter end that is after fourteen days when the Viscid is putrefied and this is agreeable to Experience in Rheumatisms III. Frequent Bleeding carries off much of the Viscid Serum and Vomiting that of the Viscid Slime in the Stomach as well as the Choler IV. The Acrid Ferment and sharp Choler and the great Fervour of Humours must be corrected by the Tastes mentioned in the Cure of too high a Fermentation V. The preternatural Scorbutic Fermentations must be cured as the hot Scurvy or prevented VI. All Putredinous Ferments are to be avoided as well as sudden taking cold or drinking cool Liquors VII The Viscidity of Humours must be diluted by watery Liquors as Asses Milk Whey Mineral Waters and Milk Waters which may supply the thin Serum which is evaporated VIII The Viscidity must be attenuated and incided and gently putrefied by which it is made more fluid so that it may pass off by Stool or Vrin or Sweats so the viscid Spittle in the Pipes of the Lungs is at first glutinous and sticks too fast to be Coughed up but after some Days it becomes purulent and more fluid In Rheumatisms the Siziness putrefies after some time and passes off thick Contents in the Vrin or glutinous Sweats The Salso-Acids will help its passing off as Sal Prunell Vitriolate Tartar Sal Armoniac We know no Medicines which will help the Putrefying of the Viscid but those which ripen Imposthumes or help the ripening of the Phlegm in the Lungs as the sweet Slimy Roots and Fruits may be useful as Pectoral Decoctions and Ptysans and keeping the Body in a moderate Heat and moist thin Diet. The watery Antiscorbutics dilute the Viscidity and incide it or else are good Diuretics but I learnt by the following Experiment that no Pungency can incide or attenuate the sizy Blood I cut the Skin off the top of such Blood after it was cool in the Dish and put it into Spirit of Sal Armoniac which could not at all dissolve it neither do I think it possible to reduce the White of an Egg boiled to its former Fluidity It is therefore by Putrefaction alone that Nature dissolves and attenuates all our Viscid Humours and that makes Eggs fluid IX The Coagulation of the Chyle or lacteal Lympha's or the Serum must be prevented 1. By Evacuating all Acids by Vomits and Aloetic Purgers to which Salt of Wormwood Steel or Mercurial Powder or the Testaceous are added 2. The Acidity is cured by Steel or Mercurial Medicines or Salts Ashes of Animals and Vegetables the Calces of Minerals by petrefied Stones or the testaceous Powders X. The Circulation of Viscid Humours may be promoted by Chalybeate Vitriols by Volatile Oyly Salts or by the Aromatic Acrids or bitter Plants So Agitation alters the Viscid Sliminess of the White of an Egg. XI The attenuated or putrefied Viscid must be expelled by Sweats 1. By the Acrid Woods or Volatile Salts 2. By Cathartics of Mercurials which precipitate the Viscidities by their Stypticity and mix with all Animal Acids most freely as appears by Killing it with Spittle and passes the Lymphatics and Glands most easily of any Medicine Or by Cathartics which are gummous and by that cohere with the Viscid Slime of Animals and purge them off as Gum Pills with Purging Rosins XII The putrid Viscid may be precipitated out of the Blood by Styptics as the Cortex or Acerbs so Sloes pounded in a Mortar are put into ropy Wines to precipitate their Mucilage and they shake them together and after eight Days it is clear Vitriol Martis much helps the Depuration of the Blood after Rheumatisms CHAP. XII Of the Saltness of the Blood and other Humours 1. AN Animal Saltness may be tasted in the Stomach of the Carnivorous Animals but that depends on the Taste of their Flesh-Meat digested which contains the salt serous and nutritious Juyces of another Animal or else it is the natural Taste of the Lympha which is the Ferment of their Meat and is produced in the Blood and brought thence into the Stomach but this Saltness depends upon the Nature of our Diet and is externally taken into the Humours and not produced by them but we may inquire whence those Animals have a Saltness of Blood who seed on Vegetables which taste not Salt in the Stomach 2. A Salt is made in the Guts of Birds and other granivorous Creatures by the Mixture of Acrid Bile and the Acidity of the Cremor expressed in the Gizern from the Seeds on which they feed and which have not acquired any Salt Taste in the Stomach by Digestion That an Acid makes part of a Salt Taste is sufficiently evident by the Dissolution of Crabs Eyes in Vinegar which produce a Saltish Taste Common Sal Armoniac tastes more Salt than either volatile or fixed Alkalies both which probably have some Acid in their Composition as well as that for Green Plants yield more Salt than the dry and because we observe no Acid in the Distillation of volatile Animal Salt nor much fixed in the Caput Mortuum it is probable that the Acid in the Humours is spent in the Composition of the volatile Salt and gives a Salt Taste for an Acid put to a volatile or fixed Salt makes them taste more Salt Ê’i of Salt of Harts-Horn will imbibe Ê’ij of Spirit of Salt before
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
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
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
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
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