oyly acid foetid or acrid salt Temper of the Blood which is apt to ferment too much 3. A bitter acrid Choler which with the Tartar of the Meat produces a great Saltness of the Blood 4. A frequent and impetuous Circulation of the Blood which raises the Digestion of it which happens often in Summer and to Young Men by Passions or Surfeits 5. Foetid Humours retained ferment the Humours as the salt Serum the Semen the Choler and many extraneous Ferments come into the Blood from without as in the Itch Leprosie Pox the Ferment of infectious Fevers or the Poysons from Mad-Animals or venomous Bites of them All which have their Effects on the Animal by Fermenting its Humours Such as the Blood and Spirits of Animals be as to their Qualities such is the Temper of their Stomachic Ferment for that rises from the other and any Errour committed in Chylification is communicated to the Blood and Spirits The Cure of too high a Fermentation requires First That all the Evident Causes be avoided and that we use a contrary Diet of crude acerb watery mucilaginous Styptics as crude Vegetables Bistort Lettuce Spinage Cucumbers Sorrel Melons Fruits as Apples Plumbs Cherries Strawberries Sloes the Legumens as young Peas Beans boiled Wheat and all the farinaceous Meats of Oat or Barley Meal Rice or Pudding Panados The Drink ought to be small Beer or Water two Parts with a little Wine or else the Drinking Mead Elder-Wine or Wood-Drinks or Water it self or thin Milk Milk-Meats are very useful in this State for we add Milk to fermenting Wines to stop their Fretting Secondly All Choleric Humours ought to be evacuated and the Rancid Contents of the Stomach I. By Vomiting with Carduus or Sal Vitrioli or Squills II. By Cholagogues and those 1. Nauseous Dock-Bitters as Chewing of Rhubarb or its Infusion with Manna by Dock-Beer 2. By Aloetics Elixir Proprietatis cum Acido 3. By Bitterish and Nauseous Pea-Tastes as Sena III. By the Bitterish Purging Waters IV. By Diagrydiates mixt with Tartar or some Acid Rhubarb Pouder by Pil. Tartareae V. By Lenitive Sweet Purgers as Manna El. Lenitiv Thirdly The oyly bilious or salt Temper of the Ferment and Blood and its frequent Circulation are to be corrected and checked 1. By Acids as Spirit of Salt Vinegar Sulphur Niter Alum Conserve of Roses vitriolated cum Tinct Rosar which coagulate the Chyle the Bile the Salt Serum and the oyly Particles of the Blood and thereby fix them Bitters are always corrected by Acids so the Bitter of Aloes Coloquintida is abated by Spirit of Sulphur or Vitriol 2. Styptics preserve the Consistence of the Blood and hinder or cure Fevers as Plantain House-Leek Tormentil Cinquefoil Purslain 3. The Mucilaginous incrassate or thicken the Consistence as Gum Tragacanth and Icthyocolla Borrage Bugloss Emulsions Lettuce 4. Watery Liquors temper and dilute hot Humours as Mineral Waters Whey with Syrup of Violets and cool bitterish slimy or acid Juyces Milk-Waters drinking Milk and Water 5. Bitterish Crude Plants deterge away the Choler as the Cichory Bitters as Decoction of Cichory-Roots or Dandelion in Whey with Cream of Tartar 6. Opiates stop the vapid Circulation of Blood 7. Mercurial Medicines depress the Fermentation and cool Humours and stop Putrefaction Fourthly Frequent Bleeding abates the Fulness of Humours and checks their Fermentations or Fervors or Ebullitions Fifthly All Evacuations suppressed ought to be renewed and all extraneous Ferments to be corrected or evacuated Sixthly Externally we may check the Ebullition of the Blood by applying Water and Vinegar to the Pulses Stones Forehead Feet and in an extraordinary Case the Patient ought to be put into cold Water or dipt according to the Method communicated to me by my Ingenious Friend Dr. Baynard a Member of the College of Physicians whose Success by it in Curing such Diseases as depend on too high a Fermentation of the Blood is very well known and the Practice seems to me very Rational if managed according to the Rules his Experience has found out The Diseases which chiefly affect the Stomach upon too high a Fermentation are an Oyliness and Rancidity of its Contents and a Nidorous Ructus The Causes of these are 1. A Salso-acid spirituous Ferment 2. Meats which are half putrid or oyly or rancid or fat or fryed with Fat and corrosive Vegetables as Garlic Onyons or the much Use of Tobacco 3. Choleric or Salt Humours mixed with the natural Ferment Since these Nidorous Ructus depend on the Acrimony of Humours and the Foetid Spirituosity of the Ferment and the Putridness of the Meat they are improperly imputed to a Crudity for a Foetor is rather a sign of a Putrefaction and in no Crudity are the oyly acid Spirits so far volatilized in the Stomach The Cure of this Nidorosity is 1. By Evacuation by Vomiting and Purging as is directed 2. By Correcting the Oleous Temper of the Bile or Ferment or Meat by the Acids mentioned as Cream of Tartar Juyce of Limon Decoction of Tamarind Spirit of Niter dulcified with Spirit of Mint or Aniseeds Or by Salso-Acids as Sal Prunellae 3. By Externals Styptics Aromatics and Acids as Quinces and Mint with Vinegar and Leaven By too great a Fermentation of the Meat the Lacteal Lympha as the Saliva becomes nauseously Sweet and Sharp and the Ferment of the Stomach of the same quality which produces a Nauseousness and by its Salso-Acid a hot Cholic The Mucus of the Larynx and Aspera Arteria becomes Sharp or Salso-Acid and produces Coughs The Milk in the Breasts becomes bitter rank oyly salt thick which gives Gripes to Children and Vomits them The Semen becomes salt and stimulating as in Furor Vterinus The Succus Nervosus salt or more lucid than ordinary as in Deliriums and more Oyly and Foetid The Salt Lympha becomes more Salt as in the Gout Stone Haemorrhagies and the Scurvy Those are most disposed to this State of Blood who are of Choleric hot Constitutions for the same kind of Diet produces much Choler which over-ferments the Blood as all acrid bitter salt aromatic and sweet things and all hot Meats and Medicines injure them but cool ones and those that are Serous refresh them The Choleric have their Senses and Actions of the Mind and Motions of the Body very quick and ready their Passions of Anger and Revenge violent and their Dreams cruel and little Sleep and their Pulse full and hard and all these Symptoms depend on Fiery or Choleric Hot Spirits The Abundance of Choler abates the Appetite creates Thirst and requires a cool-Diet and disposes to Fevers and Phrensies The Erysipelas and Choleric Vomitings and Loosenesses and a bitterness in the Mouth the Vrin is thin yellowish or flame Coloured or red The Habit of the Body is generally lean and the Colour of the Face yellowish and the Hair yellow or black By these Signs mentioned we may know when Humours are too high fermented and Choler produced but that the Nature of
correct their Acidities III. The Coagulation of the Choler by the Acidity of the digested Meat helps the Oyl of the Meat to separate from the Faeces which are of an Earthy Nature to which it was united by an Acidity and the thick nutritious Parts of the Meat are easily extracted from the rest by the liquid Juyces of the Stomach and both the Oyly and Nutritious Parts being dissolved in a Liquor constitute the white Milky Liquor which is our Chyle I took some dry Reliques of Peas digested in the Stomach of a Hog who was fed twenty four Hours before he was Killed with Peas only and Water which smelt like boiled Gooseberries pleasantly Acid I put some Water to the digested Peas and made it Milky by Addition of some of the Hog's Gall. To the Liquor squeezed out of the Contents of the Stomach I put some Gall which was coagulated by it from whence it appears that Choler is naturally coagulated by the Acid Reliques of the Stomach I put some Spirit of Sal Armoniac to Gall coagulated by Spirit of Vitriol and it produced a Milky Colour from both these Experiments I did collect that the Coagulation of Choler by the Acid of the digested Meat together with the Oyly Parts of the Meat produce the White Colour of our Chyle so in Preparation of Lac Sulphuris the Milky Colour follows the Precipitation of the Tartar by an Acid Spirit and the Oyly Parts of the Sulphur give a Milky Colour Oyly or Resinous Liquors as Tincture of Benjamin Turpentine it self being diluted with Water become Milky Emulsions are Milky from the Oyliness of their Seeds The best Oyls thickened by cold and the Fat of Animals have a White Colour and Milk it self has its Whiteness from the Caseous Fibers and its Buttery Oyl IV. The Choler has its grosser Parts separated by the Acidity of the digested Meat and that gives Colour and Consistence to the Excrements and the Choler abounding with much Slime as appears by its Ropyness that inviscates the Gross indigested Parts of the Alimentary Mass whereby the Chyle like Liquor clarified by the White of Eggs becomes more pure from the Sediment of Choler and the indigested Parts of the Meat and so only consists of a thin slimy nutritious Juyce with Volatile Spirituous Oyly Parts which can only pass the Canals of the Lacteals V. The Fifth Use of Choler is to help Sanguification and the Production of an Animal Salt of which I will discourse in the Chapter of Saltness I mixed the Bitter Decoction sine senâ with volatile and fixed Salts and these abated its Bitterness which may intimate the Use of them in some Choleric Cases Cream of Tartar and Spirit of Sulphur more evidently destroyed the Bitterness of it Common Salt and Spirit of Salt seemed rather to increase than destroy the Bitterness of the Decoction Mercurius dulcis made it Muddy but little altered it the same effect probably those Medicines will have on Bitter Choler CHAP. X. Of the Hot Scurvy or Oyly Vitriolic Rancid State of the Blood THAT Dyscrasie of the Blood wherein the Oyly and Acid Particles are too highly exalted is commonly called the Scurvy which is divided into the hot or cold Scurvies according to the various Constitutions of Blood it falls into for where the Oyl is more abundant in the Blood than the Acid it produces the hot Scurvy the Signs of which are the high Colour of the Vrin red Spots in the Skin from the coagulated or putrid Blood fixing there in its Circulation the Gums are Bloody they are subject to Fevers Dysenteries Choleric Diarrhaea's Night-Sweats and Consumptions these Symptoms are produced by the rancid or scorbutic Bloods but in the nervous Liquor the following Symptoms the Running Gout or Rheumatism in the Nerves Convulsions Palsies Apoplexies hot Cholics and Asthma and Crackling of the Bones Since the Scurvy is cured by Acid Fruits and crude Plants in Seamen who have long lived on a Salt Diet I may hence as well as from the mentioned Symptoms observe that the Scurvy depends on too high a Fermentation of the Blood The Causes which produce the Oyly Acid Temper of the Blood are those evident Causes which excite an Ebullition or Effervescence in it as in all hot Diet of Wines strong Drinks and Salt Meats Sea Air and Fish which some putrefie 2. The Passion of the Mind and Studies and a Sedentary Life or Suppression of Evacuations 3. The Scurvy is Hereditary or Contagious or succeeds other Diseases as Fevers Rheumatisms Melancholy Agues especially the Quartan I. The Cure consists in Evacuating the hot salt bitter acrid and vitriolic or viscid Humours by the Vomits and Purgers mentioned in the Cure of too high a Fermentation and frequent Bleeding II. By Evacuating the Salt Serum by gentle Sweats as will be hereafter mentioned or a Diet-Drink of Sarsa and China of each half a Pound Harts-Horn and Ivory Shavings of each one Ounce boil all in eight Gallons to six and add Juyces of Water-Cresses Brooklime of each two Pints of Gill and Liver-wort of each one Pint six Nutmegs sliced put all into six Gallons of Ale drink three Draughts in a Day of it III. The Salt Serum may be evacuated by Vrin By Terebinthinates as tops of Pine in all our Ale IV. The Oyl Acid Foetor of the Blood and its high Fermentation is to be corrected By 1. Acids as Wood-Sorrel Juyces of Oranges and Limons mixt with the cooler Antiscorbutic Juyces Conserve of Hips Wood-Sorrel 2. The Mucilaginous crude Juyces of some Legumens are used as Juyce of Fitches ℥ ij in White-Wine or Juyce of Fumitory or Green Peas or Green Corn distilled 3. Other cooling Mucilaginous Plants or Animal Parts are used to cool the Blood and dilute it as Juyce of Borrage Bugloss Barley Water Emulsions drinking Milk and Water Antiscorbutic Milk Waters Mineral Waters or Fountain Water or Water and Wine Lettuce Water with Sal Prunell and Syrup of Limons 4. The Acerbs supply their quantity of cruder Acids wanting in the Humours as Juyces of Apples Grapes the Sorrels House-Leek the Juyce of spotted Arsesmart or House-Leek in bilious Diarrhaea's Coral prepared with Juyce of Limon Purslain Water with Sal Prunell These Styptics Acerbs stop the hot Fermentation of Humours as Plantane boiled in Broths and Ribwort Plantane 5. Austere Styptics do the same as Bark of Tamarisk Ash the Cortex 6. Sweet Styptics of the Fern Class as Polypody Ceterach Maiden Hair do the same V. The Coagulations by the Scorbutic Acidity may be dissolved 1. By the watery Antiscorbutic Acrids as Juyces of Brooklime and its Conserve and Scurvy-Grass and Water-Cresses may be put into Milk with the Juyce of Orange and White-Wine and that to turn into Posset-Drink Spirit of Scurvy-Grass and Sal Armoniac may be given in Milk or the Juyce of Scurvy-Grass may be so used ℞ Conserv Beccabungae Rad. Cich Lujuloe an ℥ ij Ras Eboni Pulv. ʒiij Sal Prunell Diatrion Santal an ʒij
Binding of the Body Whatsoever ferments the Blood too much breeds Choler and that the Animal Saltness The internal Causes of Saltness are 1. The Natural Saline Temper of the Blood which supplies a Ferment for the Chyle of the same Nature to turn it into the like Saltness 2. Too quick a Circulation of the Blood excites too great an Ebullition and makes the Choler more acrid and the Salt more sharp and in greater quantity 3. The acrid Choler and sharp Acid of the Spleen or Tartar Acid which is corrosive produce the sharpest Salt 4. A preternatural Putrefaction in Fevers or long Effervescences make the Blood very salt So a Cancer Fistula the Itch or Lues Venerea or Consumptive Lungs Kidnies or other Viscera give a Ferment to the Blood and putrefie it into a Saltness The Cure of the Muriatic and Armoniac Saltness requires I. To abstain from fermented Drinks and to use watery Liquors as Milk and Water and the Decoction of the cooler Woods Wine and Water or Water boiled with Coriander Seeds and Sugar To abstain from Salt Meats and those dried in Smoak or Pickles To abstain from Ferments as old Cheese Fish To use slimy Meats as new Cheese Fruits Farinaceous Meats and Milk Meats Snails Tortoises Jellies Cray Fishes Tripes and the Feet of Animals and Young Pigs Goat Lamb Veal In short The Diet must be crude watery acerb mucilaginous farinaceous subacid The Air dry and not foggy Sea Air. II. The Salt Humours must be evacuated by the Sennate Rhabarbarate and sweet Manna Purgers with Acids added or the Purging Waters which are nitrous or aluminous or vitriolic these wash and cool by their Waterishness and precipitate the Salt by their Stypticity Hydragogues which evacuate the Serum abate the Saltness III. The Salivation by Mercury evacuates plentifully the Salt Serum and Aethyops Mineralis and Merc. dulcis correct the Saltness by joyning with the salso-Acid of the Blood and all Mercurials depress the over-Fermentation of the Blood as much as Chalybeates exalt the low Fermentation IV. The Salt Serum is sweat off by salso-acid or urinous Medicines and for the same end we use Baths and much Exercise the Decoctions of the Acrid Woods and Frictions and Fontanels V. Diuretics plentifully evacuate the Salt Serum as all Acid Diuretics and the testaceous and bitter cichoraceous Plants VI. The Saltness of the Blood and the Ferment of the Stomach the acrid Bile or splenetic sharp Acid or that of the Stomach must be corrected and the frequent Ebullition Circulation or Putrefaction removed 1. All Acids correct volatile Salts and Oyls which are foetid and all Lixiviums are made more mild by Acids 2. The mucilaginous Temper the Acrimony of Salts as Gum Tragacanth Powders Decoction of Snails Althaea Roots and Emulsions 3. The Saltness may be diluted by a watery Diet or Medicines as thin Broths Whey Chalybeate Waters Milk Diet and distilled Milks Watergruel 4. Opiates and Styptics stop the Motion of the Blood 5. Bleeding evacuates the Old Blood which is most salt and the New Blood which comes in its room is more fresh and less salt so Broths of Flesh Meat are salter by long boiling 6. All Extraneous Ferments ought to be removed from the Blood and by the Cortex or other Antifebriles the Fermentation must be stopped That the Vrin contains an Acidity naturally in it appears by the Correcting of Coloquintida by it whose Bitterness is made near insipid by it The Purging Quality in the Coloquintida is enervated by the Vrin as well as its Bitterness Hence it appears how great a Correcter of Choler the Vrin may be and how much it may preserve the Humours from Putrefaction as it preserves Vlcers by its salso-Acid Taste A Lixivium of Oyster-shells changes the Bitterness of the Species of the Bitter Decoction boiled in it into a Sweetness and this therefore may be used to correct Choleric Heart-burning in the Stomach and this may correct the Bitterness as well as Acidity of Humours But from this Experiment let our Prescribers consider whether they do not abate the Vertue of the Cortex by extracting it with a fixt Salt since the Taste of it is altered thereby I remember a Tincture of Wormwood made with Brandy and Salt of Wormwood did not taste very bitter by being made with a fixt Salt but that made with Spirit of Wine and a little Oyl of Sulphur was very bitter and in the Vomitings of our Patients we find both very bitter and very sowre which did not correct each other but a fixt Salt in this case may correct both sowre and bitter CHAP. XIII Of the Vitriolic Acidity of the Blood IN the most Healthful Blood we discern many Tastes besides a Sweetness and Saltness a vitriolic or chalybeate Taste is evident therefore we cannot doubt of the vitriolic Acidity of the Blood nor that it is produced from the tartareous Acidity of the Chyle which by Digestion is exalted and volatilized into a sulphureous Spirit The Acid sulphureous fumes from the Earth produce the Tartar in Plants as it is mixt with Earthy Parts but by the Animal Digestions and Fermentations and Precipitation by Salts the Acid may recover its Mineral Nature and appear to be a vitriolic Acid in the Blood or else it may acquire that Savour by its Mixture with the oyly acid foetid Particles of the Blood which somewhat resemble Sulphur This vitriolic Acidity was the Natural Alimentary Melancholy of the Blood which the Ancient Physicians observed in it They called it a Black Humour which gave the Blackness to the Blood for it is certain that Acids turn the Blood black They believed there was an Astriction in this Humour to bind the Belly and it is plain by the vitriolic Taste that it is capable of Binding the Body for Spirit of Vitriol and Vitriolum Martis bind the Body by their Stypticity though tartar Acids purge and have not that effect unless they be acerb They believed it to be cooling and drying because of the cooling quality of Vinegar and by being a great Diuretic both Vinegar and the vitriolic Acid dry up or evacuate the Succus Nutritius All Melancholy Persons are great Spitters and make too much Vrin and the Ancients called those Constitutions dry who had little of the Succus Nutritius in them to make the Habit of the Body plump as it is in Lean Persons and the Fat more moist Constitutions They esteemed this Natural Melancholic Acidity to be the limous or slimy faeculent Part of the Blood like to the Lees of Wine and so compared it to the Element of Earth for in all Tartar there is a great deal of Earth which makes it to subside in the Wine and this black Melancholic Acidity colours the bottom of the Blood most when it is cool in a Dish This Chalybeate Taste is in all Blood and is Natural to it part of it constitutes the splenetic Humour when it is mixed with a Sliminess and it is separated by its
the Saliva there is observed in the Stomach of Animals a slimy lympha issuing from the Glandules of the Cavities there which being Slimy Foetid sub-Acid or salso-Acid it resembles the natural temper of the Rumet and likewise its use by being an Animal Ferment In Birds there are no Reliques of the former Digestion in their Craws or Gizards and therefore the lympha of the Primae Viae suffices for a Ferment without the Acid Reliques and the same suffices in the first digestion of the Succus Nutritius in an Embryo That I may the better explain the Fermentative Nature of the Saliva and the other lympha's of the Stomach I will compare it with Barm which 1. Is separated from a fermenting Liquor and contains the Spirits of it in Bubbles so the Saliva is separated from the Chyle new mixt with the Serum of the Blood and from thence it has its preternatural Acid Bitter or Salt Taste 2. Barm has viscid Parts it smells strong and gives a heat on the Tongue I have Distilled a vinous Spirit from it so that it contains Spirits fit to ferment The Saliva is viscid and gives a Milky crust when dryed on the Tongue it is naturally frothy and it much weakens the digestion to Spit much it has no considerable Smell or Taste because it ought to take sapid Particles from other Bodies in most Animals but Birds who swallow whole Grains can have no Taste Wheat Meal with the white of an Egg ferments in the want of Barm and the white of an Egg is a glandulous Milky lympha 3. The Spirits included in Barm agitate the Spirits of new Drink so the Saliva contains an oyly Acid in it which gives it a whiteness like Chyle and these active Particles give a ferment ative Motion to those included in the new Meats This foetor in the lympha of the Stomach is from the Spirits of the Animal for it resembles the Smell of each Animal and no foetor is produced without a high fermentation This therefore easily communicates its Internal agitation when the Food comes chewed and broken into the Stomach to the oyly Acid Particles of the Alimentary Mass whose viscid Particles are rarefied by the mentioned agitation and the oyly Acid dissolved in the liquid part and hence is the Colour and Consistence given to Chyle That the Meat in the Stomach is dissolved by fermentation appears by the following observations The Contents in the Stomach after their dissolution strike the Nose with a pungent Acidity from the volatilization of the Tartar of the Chyle There is also in the Contents in the Stomach a flatulency and a great foetor which are the natural effects of fermentations in Vegetables and of putrefaction in Animals which is the highest degree of fermentation We know not yet any Menstruum which can so suddenly dissolve Flesh Meats but we find that they soon Putrefie and those that be half Putrefied are easiest digested As to our Drink that is wholly prepared by Fermentation and we find by our Experience that all fermented Meats and Drinks are easiliest digested and those unfermented by Barm or Leaven are very hardly digested But the fermentation of our Chyle will appear more evidently by observing that whatsoever Medicine helps the fermentation of Wines those of the same nature promote also the preparation of our Chyle which is by raising its fermentation 1. Calx viva and Gypsum put into fermenting Wines help their Fermentation by precipitating their Crude Tartar which fixes the oyly Spirits and coagulates them After the same manner Physicians by their fixed and volatile Salt and testaceous Medicines exalt the fermentation of the Blood and free the oyls from the austere Tartar with which the Medicines mentioned are coagulated and pass off by Stool or Vrine and the same Medicines help the digestion in the Stomach 2. Aromatics as Cubebs Cinnamon Nutmegs Orris or Cloves are usually put into crude poor Wines to give them more oyly Spirits and to excite their languid Motion and for the same end crude Wines are included in resinous Vessels and we add Resin or shavings of Fir to vapid Wines These are easily turned into a flame by Fire and these therefore more readily produce heat and ebullition in fermenting Wines which is only a less degree of Fire from a less intense Motion of its oyly Acid Particles Physicians for the same end use all sorts of Aromaticks and Resinous Plants that by their volatile Oyls they might agitate and rarefie the Oyly Particles both in the Chyle and Blood and by that means raise their fermentations 3. Bitter Acrid Plants help the fermentation and depuration of all Mault liquors and therefore Mustard and Ginger are sometimes added to Bcer or Cyder to promote their fermentation and Hops or Worm-wood have the same effect Our Blood and Humours are much heated by Bitter and Acrid Medicines they excite our Appetite and hasten the digestion of our Food as every ones experience does evince 4. The Greeks use Sulphur in the preparation of Crude Wines and in many Places the Vessels are sulphurated with Brimstone by experience we are taught that Metallic Sulphurs exagitate the Oyls of Animals and thereby promote their Chylification and Sanguisication 5. Vinous Liquors abound with an Oleous Acid Spirit whereby they much promote the fermentation of other Liquors and for this reason vapid Wines are put upon the Lees of more noble Wines to give them a Spirit and for the same reason we Stum our crude Wines to new ferment them and to renew their Spirits In the crudities of the Chyle all Animal ferments are useful as old Cheese in which the Runnet lies Vinous Liquors which have undergone a fermentation are apt to produce the same in other Liquors so Spirituous Liquors cause the Chyle and Blood to boil and ferment and sometimes produce a Fever We use the inward skins of Gizards of Hens and Pidgeons in which the Animal ferment lies to help our digestions we invent new Sauces and Pickles which resemble the Animal ferment in Taste and Virtue as the Salso-Acid Gravies of Meat the Salt Pickles of Fish Anchoves Oysters Pickled Fruits as Mangoes Olives Capers Chatchops and an Indian liquor all which promote the fermentation of our Meats and so produce a Surseit sometimes French Wines and Rhenish heat the Blood and ferment the Chyle The same Medicines not only ferment both the Chyle and Wine but also the fermentation is restrained and stopped by the same alike The heat of the Fire promotes fermentation and much Cold checks it so we apply heating Medicines or Skins outwardly to a weak Stomach and we find all Cooling things inwardly and outwardly to cause pain and gripes in weak digestions Acids Fat 's austere Juices and those that are very Mucilaginous and Watry are difficultly fermented by Art but hinder both the fermentation of Wines and the Chylaceous Mass for these Tastes hinder the agitation of the Oleous Acid Particles because they consist of Particles difficultly
there is a viscid Phlegm though the Corn pass through it intire and unbroken into the Gizard this Phlegm then arises from the Chyle and passes through the Glandules of the Stomach to whose Skins it constantly adheres and Fomentations outwardly may help the Secretion of it through its Glands and the Dissolution of it from the Stomach That Fermentation is the most natural way of Curing the phlegmatic Cacochymia appears by our ordinary Preparation of Bread for the Ferment and Baking perfectly corrects the slimy Mucilage of Corn and we observe how heavy and slimy and how hard to be digested all Bread unfermented or unleavened proves If we view Mucilages such as the White of an Egg or Cherry-Tree Gum dissolved in the magnifying Glasses we cannot discern any Globuli but an uniform Consistence The small Particles of Mucilages exclude all Air and cohere close which makes them ropy and tenaceous but if we look upon Milk which is little different from Chyle and therefore is made out of the mucilaginous Juyces of Plants we may observe the Particles of Milk to be only a heap of Globuli Fermentation makes all mucilaginous Liquors fluid by agitating their Particles and dividing into small Parts the viscous Mass so that the Air may incompass each Particle and form them into Globuli as it does great Drops of Water in the falling of Rain Water is nothing else as it appears in those Glasses but a Congerics of Globuli by which Observation I may probably guess that the nature of Fluidity consists in having the small Particles of Liquors divided into Globuli by the Air and the nature of a Mucilage in having no Air intermixt betwixt its Particles nor globular Figure to yield upon any Pressure or Motion We observe in fermented Bread how many airy Bubbles are intermixt in the whole Mass after Baking and also in all fermenting Liquors how full of Air the Fermentation makes it Barm it self is almost all Froth whose Efficacy lies in exciting the Spirits of the fermenting Liquor into an Agitation to break its Viscidity and admit the Air to frame the Globuli necessary to all Fluidity We could not observe any Motion in the Globuli to which the Fluidity of Liquor might be imputed but seemed wholly owing to the globular Figure of the Particles which appeared clearly in Water the most fluid of all our Liquors Oyl and Butter appear in the Glass of the same uniform Figure as the Mucilages do and this makes them easily to mix together I mixt divers Medicines with a Mucilage of Quince-Seeds and the White of an Egg that I might thereby inform my self more in the nature of Mucilages and their Coagulations Spirit of Vitriol soon coagulated the Mucilage of the Seeds Green Vitriol and Alum thickened the Mucilage and the White of an Egg was curdied by Alum Common Sal Armoniac and common Salt rather thinned than thickened the Mucilage but made no great change nor Cream of Tartar Salt of Wormwood and Sp. Sal. Armoniac made the Mucilage more thin and gave it a Marmolade Colour Brandy made no Alteration in the Mucilage but curdled reddish on the top of the White of an Egg. Aqua Fortis and Saccharum Saturni turned the White of an Egg into a coagulated Milk which shewed the Original of the Animal Slimes to be from Chyle The Heat of the Fire seemed to make the Mucilage more thin and to dry it into a Skin like the Mucilage of the conglomerate Glands of the Joynts which as Dr. Havers informs us is like the White of an Egg of a saltish Taste and this he says with the Heat of the Fire turns into a Liquor more tenulous than it is naturally and produces upon Evaporation a thin film on the top with some little white Coagulum and what remains is not a thirteenth part He made these further Experiments on it Vinegar coagulated it but testaceous Medicines would not dissolve it Claret which is Styptic and Acid produced a Coagulation like a Jelly but White-Wine and Sack less Alum Vitriol Sacc Saturni coagulated it and Vinegar more than Oyl of Vitriol Sal Armoniac dissolved all the Coagulations by Acids or Styptics and so does Oleum Tart. per deliquium made without Niter Aqua Fortis and Spirit of Niter coagulated it like Milk Styptic Plants as decoction of Galls Red Roses the Cortex coagulated it These Experiments being made on an Animal Mucilage shew the Coagulation of it by Acids for which Reason I transcribed them from the Ingenious Dr. Havers's Book CHAP. VI. Of the Tartareous Acidity or Acerbity of Animal Humours especially the Chyle and Lacteal Lympha's which commonly appears in the sourness of our Stomachs ALL Vegetables have their Tartar or Sour part altho they Taste nothing of it but are very Bitter yet their Juyces being Boyled to an Extract manifest their Tartar to the Taste as in Extract of Wormwood All Liquors prepared from Vegetables and Bread made of them are apt to sour by keeping and therefore manifest the Tartar which lay concealed in it before under the sweet oyly Taste Not only Vegetables but the Animal Chylous Juyces have a sour Tartar in them for Milk which is a depurated Chyle sours by keeping and Butter-Milk has an evident Acidity in it The Chyle of Animals is often observed to be coagulated by its own Innate Tartar in the Glands of the Mesentery or other Viscera where Cheesie coagulations are often cut forth The Milk in the Breasts is often coagulated by its own Acidity or External Cold and by its Stagnation produces Tumours The Lacteal Lympha is often coagulated in the Conglomerate Glands of the Mouth Nose Throat and in the Bladders of the Lungs by its own Tartar or Cold and the taste of the Saliva is often observed to be Sour The Serous Salt Lympha is coagulate in Rheumatic pains in the Lymphatics and in the Conglobate Glands in Scrophulus Tumours The Lympha of the Nerves may be coagulated in the Palsie and Cataracts The Blood it self is coagulate and grumous from too Acid Chyle which causes a low Pulse and Fainting The austere Juice of the Spleen produces obstructions in the Hypocondria and coagulates the Bile like Alum The Contents of the Guts being austere they produce Cholics and the binding of the Belly and a compression in the Stomach and Breast If we consider only the Principles which Chymistry extracts from Animal Humours we shall find no sensible Animal Acid pure and evident in them for they only shew us a volatile Salt and foetid Oyl and phlegmatic Water but if we examine the Stomachs of Animals and both Smell and Taste the Contents there we shall observe a manifest Acidity from whence I shall observe that our bare Senses if diligently imployed about natural subjects inform us more truly than the Chymical Experiments by strong Fires about the Nature of them A different Quantity and Quality of Acids appears in the Stomachs of Animals according to the difference of their
the Head in the Hydrocephalus 3. Hydrops Thoracis is when it is evacuated into the Cavity of the Breast 4. In the Dropsy of the Womb the Water is contained in the Cavity of it or its Testicles or distends the Lymphatics into Vesiculae 5. In the Hydrocele the Water is evacuated into the Cods These Distempers depend on too great a Serosity of the Blood but they being Evacuations of it into particular Cavities ought to be treated of under that head The external Causes of the Serosity of the Blood are I. A wet and a moist Region which supplies great foggy Air for our Respirations and by that we imbibe its Humidities and that also hinders Transpiration and so increases the Serosity II. A crude watery mucilaginous Diet of Vegetables Fish immoderate Drinking Milk-Meats Broths Water drinking Herbs and Fruits III. The Intermission of dew Exercise which ought to discuss by Sweat and that also helps Chylification Sanguification and the Circulation and Secretion of Humours IV. The Suppression of Evacuations by Sweat and Vrin in the Stone or the Suppression of Fontinels Menses Haemorrhoids or Looseness make the Blood more serous V. The Sanguification is weakened by great Evacuations as Haemorrhagies Dysenteries Fluxes of the Menses as also by the Fluor Albus and Vomitings and Quartanes VI. Sadness and Sleep stop the Motion of our Spirits and Humours and by that means hinder our Sanguification of the Chyle The internal Causes of too much Serosity of the Blood are 1. A weak Ferment and a watery Chyle 2. A vapid watery Blood which is less florid and oyly and wants its due Saltness by which it ought to turn the new Chyle into the Serum and the Cake of Blood 3. The Circulation of the Blood being hindred by any inward Polypus or Tumour of the Viscera as the Lungs Liver Spleen Kidneys either cause an Extravasasion of the Serum or hinder its Digestion and Sanguification and the Stagnation of it is observed in some part The Circulation of the Blood is deficient in the languid and dying and their Legs pit The Circulation being often stopt occasions that Dropsies follow Asthma's Hysterical Fits and other Convulsions The Signs of a serous Constitution and of the serous Cacochymia are The Use of watery Meats and Drinks Evacuations of Sweat or Vrin or any other stopt The Swelling of the Belly Legs or Face under the Eyes much Sweating or great quantity of pale Vrin watery Stools and much Water contained in the Blood when let forth above an equal weight of the Serum in respect of the Cake The Cure of the serous Cacohymia requires First A dry Diet and that which is heating drinking Wine or strong Beer Roast rather than Boiled all manner of salt bitter acrid or aromatic Pickles and abstinence from much Liquids only lbiss of Wine in a Day for 40 Days or else with Wormwood Juniper-Berries Anti-scorbuties and Ashes in constant Drink Secondly The Evacuation of the Chyle which is watery from the primae viae Blood or Cavities of the Body 1. By Purgers which by their Tithymaline Acrimony carry off the Water as Extract Esulae Pil. De Gambogia Turbeth 2. Or by Purgers which have an acrid Resin as Jalap Mechoacan Scammony with Merc. dulcis 3. Or by nauseous Bitters as Syrup de Spina Roots and Seeds of Dwarf Elder Juyce of Briony Solanum Lignosum Soldanella Troches of Alhandal Elaterium Extract of Hellebor Or by other gentler Acrids as Jayce of Iris. Or Vitriolic Minerals as Crystals of Silver Squamae Aeris Antimonials Infusion of Crocus Metallorum Mercurius Vitae Turbeth Mineral and these work by Vomit and evacuate the Serum both ways Thirdly The Serum must be evacuated out of the Cavities by Paracentesis unless the Dropsie depend on a Schirrus of the Viscera for that is incurable The Parts may be pricked with a Needle above the Knee and Escarotics applied of Ash-Ashes or Blystering Plaster Fourthly The serous Matter is most plentisully evacuated by Vrin 1. By Lixiviums of Broom Juniper Bean-Ashes infused in White-Wine with Orange and Limon Peels or Flints extinguished in Wine 2. By Salso-Acids Tart. Vitriol Sal Armoniac or Salt of Wormwood and Spirit of Salt dissolved in any diuretic Julep Sal. Succini Sal. Prunell or Salt of Tartar nitrated the Herb Kali half a dram three Mornings successively 3. By acrid and caustic Turpentines Juniper-Berries Golden Rod Conyza Roots Enula Campane Squinanth Asarabacca Roots Spikenard Leaves of Arse-smart Savin or Pine Leaves Hepatica Terrestris 4. By watery Caustics Ranunculus Hederaceus Aaron Roots Anagallis Mas Ros Solis Squills Garlic Acrids as Garlic infused in Ale or its Juyce in Broths or Onions or Leeks in the same or Nettle Roots which have a caustic Juyce in them 5. By Cresse Acrids Infusion of Mustard-Seed in Wine Spirit of Scurvy-Grass and the Leaves of Scurvy-Grass Juyces of Water-Cresses 6. By aromatic sweet Acrids as Daucus Parsley Fenil Dill-Seeds distilled Water from Water Parsnip Roots of long Fenil Smallage Parsley Chervil 7. By the smoaky bitter Acrids as Eryngo Scabious Carduus Roots of Burdock and the Seeds 8. By the aromatic bitterish Acrids as Penny-Royal Hyssop Rosemary Sage 9. By the acrid Legumens as Asparagus and Butchers Broom-Roots Periclymenum Flowers Broom 10. By the acrid Foetids as Rheu Crocus Rheu boiled in White-Wine Posset-Drinks help the Tympanitical to make Water plentifully 11. By the bitter Acrids of a wormwood Taste as Sea and common Wormwood 12. By the acrid Bitters of a Mather Taste as Radix Rabiae 13. By Acrids of a laurel Taste as Bay-Berries Ash Seeds tops of Holly and Ivy-Berries 14. By acrid Insects as Millepedes Earth-Worms Scarabaei Grashoppers 15. By burning Acrids of the Orris kind as Xyry Acorus 16. By the bitter Acrids as Grana Alkakengi Bacc. Fraxini Bubulae 17. By volatile Salts and chymical acrid Cyls of Vegetables or Bitumens 18. By Acid Minerals Spirit of Salt Oyl of Vitriol By acid Vegetables Juyce of Limons Cream of Tartar Vinegar helps the Thirst 19. By the lamium Faetids as Hedera Terrestris 20. By the strong Bitters Salvia Agrestis Lupulus Scordium Chamaedrys Marrubium Vervein 21. By the sweet nauseous Bitters as Centaury Trifolium Palustre Gentian Fifthly The Serum may be evacuated by Clysters as 1. Vrinous 2. Terebinthinate 3. Of the bitterest Purgers as Coloquintida 4. By Sulphurous Medicines as Infusion of Crocus Metallorum 5. By Tithymaline Acrids added as Gambogia Ê’ss dissolved in Sack Sixthly A sweating Diet of Guaiacum and with that he may dilute his Wine for ordinary Drink Baths or Fomentations or the frequent Use of Venice Treacle discuss by Sweat and the Balsamum Polychrestum Seventhly All Hydropical Tumours may be discussed by Baths Fomentations Cataplasms Oyntments Plasters 1. By the acrid foetid and aromatic Plants above-mentioned being boiled in salt Liquors as Sea-Water a Lixivium of Ashes or Aqua Calcis 2. By the Stercora of Animals boiled in Wine Vrin or a Lixivium and Sulphur added to them 3.
called Isatodes like the Colour Woad gives This I once observed in a Young Hysterical Woman who Vomited Blue after the Death of her Father and upon a Surfeit I observed the same Blue was Vomited by a Young Person when all his Stools were Black and this Blue Choler must be attributed to the Vitriolic Acidity of the Spleen or such a State of Acid mixed in the Stomach with Yellow Choler and this Colour of preternatural Choler the Ancients attributed to too much Adustion of Choler or Torrefaction which brings it near to the Nature of Atra Bilis and this Choler ought to be esteemed the lowest State of the Atra Bilis VII Choler of a deep Orange Colour is what the Ancients called Aeruginosa Bilis and is the Effect of a Cholera when the Yellow Choler is altered by the Splenetic Acid and made Corrosive as the Ancients describe it but it is of no considerable Taste as those that Vomited it described it to me it is of a Brown and Yellow Mixture as appears by the Linen stained by it This Vomited plentifully often proves Fatal The Cure of this ought to be managed as in the Cholera by Vomiting plentifully at first by Glysters and Laudanum but not Purging It seems very probable to me that it is the Effect of an intermitting Fever and a Symptom of it and requires the Use of the Cortex with Laudanum after Evacuation with Aqua Pulli or Posset-Drink and Glysters and Bleeding if the Pulse will bear it This Choler is a sign of a putrid State of Humours VIII Choler of a Flaming Colour seems to be of a high State of Digestion so I have observed in a Fitchet which stinks much a Choler of a Red Flaming Colour and the higher or hotter the Choler is the less Acerb Acidity there is in the Body and the higher its Colour is the more the Body stinks In River-Fish the Choler is of a Citrine Colour which is only a thin Yellow and is produced by a lower State of Digestion than the Yellow Choler of Quadrupeds Yellow Choler becomes Citrine by diluting it as it is probable that of Fish is much more diluted than the other I tasted the Choler of a Jack which was Sweet Bitter Sub-Acrid Slimy and of a Colour like Oyl of Amber Fish Choler bites the Tongue but is less Bitter than other Choler because there is less Fat in Fish and therefore the Choler is less Oleous or Bitter The Acrimony or Pungency in Choler is like that of Acrid Plants or Insects without a Salt Taste and it seems an Oyly Acid which like that in Soot is in a near Disposition to be made a Salt by Fire or Fermentation The Colour of the Oyls amongst Vegetables very much explains their several Digestions Their Paleness is a Sign of a Serosity in Oyl of Walnuts and Milky Juyces are Turpentines dissolved in Water Their Sliminess of a Crudity in Oyl of Linseed Their Greenness of an Acidity in Oyls of Olives The Sweetness of Oyls shews the middle State they are in betwixt a high and low Digestion To the Yellowness of Turpentine is joyned its Acrid Taste and Bitterness The Blue Turpentines are higher digested in Flos Solis and Hypericum The Rosins and thick Turpentines resemble the Consistence of the thick Vitelline Choler The Citrine Balsams as that of Mecha and the Black ones as that of Peru represent the State of Black or Citrine Choler There are Foetid Balsams and Gums which may answer the State of putrefied Foetid Choler which is in Stools of a putrefied Smell As to the Atra Bilis I will reserve the Discourse of it to the Chapter of Vitriolic Acidity Choler may be coagulated by divers Acids like the Serum of the Blood but Choler most easily I put to the Yellow Choler of a Hog which was about â„¥ ij a small quantity of Spirit of Vitriol by which it turned into hard and yellow Curds the Serum swimming on the top I have observed such hard Concretions in the Stools of some Icterical Persons which proceed from such Coagulations by an Acid. Spirit of Salt coagulated it less and the Coagulations were of a paler Colour Spirit of Niter coagulated the Choler into Green Curds which were very hard and the Serum was very clear above the Coagulations The Oyl of Tartar nitrated coagulated Choler by its nitrous Acid. The Green Choler of a Chicken was made by Spiritus Nitri Dulcis of a more clear Green Colour Vitriolate Tartar coagulated Green Choler and the Coagulum looked Yellowish as the Green Choler always does by the Mixture of the White Cremor in the Guts which is Sub-Acid Alum coagulated the Green Choler into Yellow Curds but they looked White by adding a fixed Salt so Alum Waters precipitate a White Colour by Spirit of Sal Armoniac Neither Sal Armoniac nor common Salt nor Sal Chalybis coagulate Choler Salt of Wormwood made no Effervescence with the Green Choler whence I inferr that there is no loose Acid in it to produce its Greenness Chymical Oyl of Wormwood swam upon Choler whence it is evident that Choler is not wholly Oyl Green Choler looked Yellow by a Mixture of burnt Harts-Horn which may abate or alter the Acid of the Green It is evident that Choler is not purely a Stercus Liquidum for then it ought not to have been emptyed into the Guts so near to the Stomach for its Gall-Bladder being there inserted every Motion of the Guts or Stomach near its Insertion must evacuate some Part of it to mix with the digested Meat descending from the Stomach The first Use I shall ascribe to Choler is the correcting the Acidities of the Meat digested in the Stomach for that might other ways Gripe the Belly or coagulate the Chyle or thicken the Blood An Acidity is produced always by artificial Fermentations and the same is evident in the Contents of the Stomach of Pigs Rabbits Sheep to any ones Smell The Contents of the Carnivorous coagulate Milk and I found that Bread digested in the Stomach of a Dog coagulated Milk The Bitterness and Acrimony of the Choler corrects this Acidity of the digested Meat and by this means volatilizes the Chyle because nothing fixes the Blood and Chyle so much as Acids do especially the Oyls and Salts in Animal Humours are coagulated by them Thus Sulphur is opened by fixed Salts and Spirit of Wine by Salt of Tartar is rectified II. The Second Use of Choler is to prevent too great a Fermentation or a perfect Putrefaction of our Meats so Hops and Wormwood prevent the decay as well as sowring of our Liquors Myrrh and other Bitter Gums preserve Dead Carcases from Putrefaction Other Bitters as the Cortex Gentian Centaury and Chamaedrys by their Bitterness stop the Fermentation of Fevers and hinder the Putrefaction of Humours and the Gangreen of the Solid Parts from hence we may inferr that Choler may prevent the corruptive Fermentation of our Meat and Humours as well as
cum Syr. Lujuloe F. Elect. 2. By Vitriolic Chalybeates as Sal Vitrioli dissolved in Antiscorbutic Milk Waters or Willis's Steel so dissolved or Mineral Waters Chalybeate Steel prepared with Juyce of Apples or Wood-Sorrel or Oranges and a Tincture may be extracted with Spirit of Scurvy-Grass Tartar Chalybeate as Cremor Tartari ℈ ij Sal Prunell ℈ i. Vitriol Martis gr iij. Capiat cum Jusculis alterantibus 3. By mixed Salts as Sal Armoniac Arcanum duplicat Vitriolat Tartar Nitrous Acids as Sal Prunell or Mixture of different Salts as Cream of Tartar and Salt Spirit of Salt and Spirit of Scurvy-Grass mixt 4. By Testaceous Medicines as Crabs Eyes VI. The Choler must be cleansed 1. By Cichoraceous Bitters as Cichory Dandelion Roots 2. By Dock Bitters and Sorrel Roots in Beer or clarefied Whey 3. By Chewing Rhubarb and Purging Waters and the Chalybeate 4. It must be diluted by Milk and Water by Avoiding fermented strong Liquors and all hot Diet. CHAP. XI Of the Viscidity of the Serum or Inspissation of the Chyle new mixed with it in the Sizie Rheumatic or Inflamed Bloods THERE is a Natural Slimy Viscidity in all the Lacteal Lympha's and Milky Humours of Animals and this is like dissolved watery Gums in its Natural State but beside this Viscidity there is another naturally in the Cake of Blood which makes it congeal and stiff when cold this natural Viscidity is altered by too high a Fermentation of Humours and becomes like Inspissate Gums which is the Gummy Viscidity or Gelatinous like Jelly Broths 1. The Lympha Lactea such as the Spittle becomes of a Gummy Consistence and covers the Tongue with a white Skin and all the Phlegm from the Salivatory Glands is Viscous 2. The Mucus of the Aspera Arteria is Viscid and is formed into Globuli such as the Grando Pulmonum This Mucus is also thickned by Stagnation during which the Heat of the Body dries it or the Air by its Cold or Nitrous Particles thickens it or the Nutriment of the Nervous Membranes is deposited into the Vesiculae being depraved or hindred in its Assimulation The Sub-acid Mucus of the Stomach and Guts is made more Viscid by Fevers or hot Diet and this lines the insides of the Stomach with a Pituitous Saburra which hinders the Sense of the Appetite 4. The Lymphatic Vehicle of the Spirits is made more Viscid in the Palsie Apoplexy and Sleepy Distempers 5. The Humours of the Eyes are sometimes very Viscid and reflect the Light by flying about in the Eye like Motes in the Sun and the Thickness of the watery Humour is a Cataract but that of the Crystalline produces a Glaucoma 6. The Thickness of the Chyle produces Obstructions in the Lacteals and that in the Breast Inflammations By the Thickness of the Lacteal Lympha's Scrophulous Tumours are produced in all the Conglomerate Glands or at least Catarrhs The Seminal Lympha of the Vagina or Testicles being too Viscid may produce Sterility This Viscidity of the Chyle and its Lympha's may be called the Gummous Viscidity which is produced by Thickning their Natural Mucilage for a watery Gum differs only from a Mucilage by its Inspissation for the Mucilages of Plants may be boiled into a Gummy Tenaceous or Emplastic Consistence and the White of an Egg grows hard by the Heat of the Fire There is another Species of Viscidity proper to the Serous Lympha when it is inspissate by Heat or congeals by Cold or coagulates by an Acid. Broths long boiled become Viscid Jellies and they melt with the Heat because of the Oyliness mixed with them Turpentines and Oyls leave a Colophony upon the Separation of their thinner Oyl and such a sticking gluey Substance is made by the Oyl of Harts-Horn when the thinner Oyl is distilled off from it The Serum of the Blood inspissates as it does in a Spoon at the Fire by long Fevers and it produces Tumours and Obstructions of the Parts and Rheumatic Pains and Pustules in the Skin This Viscidity of the Serum makes the Vrin to have thick Contents as in Rheumatisms and all Inflammations Catarrhs Fevers It produces Pains by stagnating in the Lymphatics and by being stopt out of its Glands The Blood it self becomes of a viscid Consistence and produces Polypous Concretions and Palpitations and sudden Syncopes The viscid Blood stops the Flux of the Menses The Consistence of the Choler is thickned by too hot a Diet which thickens its ropy Slime and produces the Jaundice The Slimy Lympha of the Spleen thickned by too high a Fermentation produces Obstructions in the Spleen or this is thickned by being coagulated by its own innate Vitriolic Acidity or by Stagnation of the Slimy Humour or Transmission of Viscid Humours there after Quartans The ropy Vehicle of the Bile may be coagulated by the Vitriolic Acid of the Spleen and produce the Atra Bilis The Salso-acid Temper of the Blood may coagulate the new Chyle which comes into it and so produce all the Inflammations Pains Tumours sudden Death Suffocations in Catarrhs The evident Causes of the Gummous and Gelatinous Viscidities are 1. Too much external Heat of Air Cloths Baths Fire which inspissate by Evaporating the watery Vehicle of the Caseous Parts of the Serum and Lympha's 2. Too much Cold thickens Liquors which by Constriction or Compression stops the Motion of the Active Particles which cause their Fluidity and their Viscid Particles cohere like Oyls thickned by Cold or the Blood thickned by the cold Air when out of the Vein 3. Acrid Meats or the Aromatic Spices or Vinous Liquors by their fiery Particles thicken the Mucilaginous Humours so the White of an Egg is hardened by Spirit of Wine and the Serum of the Blood in them who drink Brandy 4. The thin Serous Parts are evaporated by too much Sweat immoderate Exercises by Watchings and Passions the quantity is abated by Diarrhaea's much spitting in taking Tobacco or great Fluxes of Vrin by which the Blood is made grumous or void of Serum 5. The great Use of Viscid Meats as Fish Jellies Mealy Vegetables Rice Wheat c. or by strong thick Viscid Ale or Wines or the much Use of White Bread made without Bran. The internal Causes of Viscid Humours are 1. A Rancid hot Fermentation of the Meat so as to resemble fryed Eggs by their Ructus 2. Acrid Choler which hastens the Digestion and quickens the Sanguification and evacuates the Serum by Vrin 3. The Natural Oyly Temper of the Blood which resembles the ropy Consistence of other Oyly Liquors or the Salso-Acid Temper which carries the Serum off by Vrin as the Medicines of that Taste or else a preternatural Fermentation which makes the Blood of the Scorbutic like a Jelly 4. The Blood is often coagulated by its own Acids so if through Exercise or hot Diet it be rarified and suddenly cooled with external Accidents as sitting in a cool Place or cold Air the Serum of the Blood or the
of Humours which stands next to the putrefied State for whether the corrosive Acrimony be vitriolic saline or muriatic which is a Mixture of both it depends on a violent immoderate Fermentation of Humours As the natural Acidity Saltness and muriatic or armoniac salso-Acid depends upon a natural and moderate Fermentation of Humours Corrosive Acid Spirits are prepared by Chymists with an extraordinary degree of the Fire and so are the salt acrid pungent Acrimonies as that of volatile Salts which taste fiery burning salt and pungent There is a burning Acid in Oyl of Vitriol in which the Acid is combined with Sulphur and fiery Particles The Chymists prepare another corrosive kind of Medicines from an Acid and Metal which mix in a cutting tearing Texture such as is that in the Crystals of Silver and Sublimate In the tithymalline corrosive Plants there is a Milky Juyce made of the Oyl and Acid both which are very volatile In Minerals there is a natural corrosive Texture in Arsenick which contains a Mixture of Sulphur and sharp Acid. Whatsoever corrosive Qualities our Nourishment can acquire by Distillation by a strong Fire the same may be produced by Fermentation and Digestion in the Humours when they are over-digested From Animals a volatile fiery Salt may be produced and by that the Chyle and Blood and all their secretitious Humours are made salt and the hotter the Animal or the stronger the Fire is the greater is the Corrosiveness of the Salt 1. The Salt in the Animal Humours is made corrosive by its too great Volatility and by this the Apthae in Fevers are produced in the Tongue and Mouth as the Tongue is blistered by Spirit of Sal Armoniac very volatile This I call the Vrinous Corrosiveness and it is cured by the same Medicines as the Saltness of Humours for these States differ but in degree of a high Fermentation by which they are prepared and therefore requires the same Specific Tastes of watery acerb tartareous and mucilaginous Medicines but those which are more strong can only succeed in the corrosive State 2. The next Species of corrosive Acrimony is produced from a tartareous or natural vitriolic Acidity much raised by Fermentation when being joyned to the volatile Oyl of Blood it is made more sharp so from Bread and all tartareous Vegetables an acid Spirit may be distilled The Acrimony of the Spurge Juyce resembles this Acrimony The Oyl is manifest by the Milkiness of the Juyce and that an Acid is in the same Juyce appears because it changes the Colour of the Knife which cuts it Moreover This milky Juyce is dryed into a Resin and all Rosins yield much Oyl and a little Acid. 3. The Third Species of Corrosiveness is from the Mixture of a pungent burning Salt and a high vitriolic Acidity like that in Sal Armoniac which burns and corrodes the Mouth and this may be called a muriatic or armoniacal Corrosiveness 4. The Fourth and highest Species of Corrosiveness arises from Putrefaction All Putrefaction is joyned with a foetor and all foetid Matter corrodes the Vlcer The Cure of Corrosiveness is by the correcting the vitriolic Acidity or Saltness by the Medicines above-mentioned and by stopping the high and putrefactive Fermentation of Humours The Acrimony of Aqua Fortis is corrected by the Oyliness of Spirit of Wine or the Caput Mortuum of the same Minerals from which it is distilled so the acid Corrosiveness of animal vitriolic Acidities is tempered by Minerals or Animal Ashes and volatile Salts And the salt Corrosiveness by the crude Tastes as Tartar Acids and Styptic mucilaginous Plants The Saturnine Styptics stop Fermentations most strongly and so do acerb Styprics as Plantane and Opiates also All Evacuations by Bleeding Purging are necessary and a cooling Diet also CHAP. XIV Of the Putrefaction of Animal Humours 1. THE Meat in the Stomach is sometime putrid by too high a Digestion in a foetid Ructus which is very Nidorous or the Vlcers of the Stomach 2. The Saliva has a nauseous foetid Savour sometimes from putrid Fevers or the Corruption of the Foetus in the Womb or Vlcers in the Lungs or Mouth 3. The Mucus of the Aspera Arteria and the Nose is foetid from the Vlcers in those parts 4. The Seminal Humours are foetid by the Vlcers in the Genitals and the Blood of the Infected by the Pox is full of a putrid Ferment or acrid Salt which makes their Sweat and Breaths to have a foetid Savour 5. The Spirits themselves become very foetid in putrefied Bloods by Pains 〈◊〉 Passions and Infections By â—…mous Bites the Foetor is also inâ—…ased 6. The Milk putrefies by the Stagnation in the Breasts 7. The Humours of the conglomerate and conglobate Glands putrefie and ulcerate in the Scrophulae 8. The Blood putrefied has lost its Fibers which makes it not to coagulate when cold and it smells foetid 9. The Salt Serum of the Blood is turned by extraneous or internal Ferments into the Matter of the Itch Leprosy and Vlcers Upon the Evaporation of the natural Spirits the vitriolic Acid prevails on which depends the chylous Whiteness of Matter which is precipitated and changed by it so the Serum of the Blood is changed into a white milky Liquor by Spirit of Niter 10. The Vrin and Sweat stink in putrid Fevers as the bilious Stools do and the Blood it self There are Three kinds of Thinness in Animal Humours 1. An aquous Serosity which is evident in the Blood which is crude 2. A more fluid Consistence of Blood depending on a great Rarefaction of Blood whereby it s own oyly and salt Particles by their Agitation attenuate and dissolve the natural Viscidity of the Blood as appears in Hoemorrhagies and the hot Scurvey this is only the next degree or step to Putrefaction 3. The Third Cause of Tenuity in the Humours is the Putrefaction of them which is a perfect Destruction of all their viscid or fibrous Consistence by a high and a long Fermentation so in the perfect ripe Matter of an Vlcer the Viscidity is destroyed and in putrefied Eggs their ropy Consistence is altered and made fluid so as not to thicken by Boyling The Causes of Putrefaction and a high Fermentation differ only in degree 1. The natural Fermentation produces only nutritious Humours and no farther resolves the alimentary Mass than what is necessary for the perfection of a fit Nutriment but a preternatural high Fermentation proceeds farther and produces both the Acrimony Saline or vitriolic or a thick Consistence by Coagulation of the Chyle upon the Blood but in the putrefactive Fermentation it is continued to the perfect Dissolution of all the Viscidity of our Humours according to the Observation of Crato Fibrae Sanguinis cum mittitur infectis peste ita putridae sunt ut concrescere nequeunt and this is properly called the putrefactive Fermentation for in the Plague the Infection putrefies the Blood and the coagulate or putrid Parts are thrown upon the Skin
Meats In the Stomachs of Rabbits a manifest pungent Acidity may always be observed if they feed on Grass In the Stomach of a Lamb an acid Taste and Smell may be observed very different from the former like the Sowreness of Milk In Birds who feed on Grass the same Acid Smell appears as in Rabbits In the Carnivorous Animals and in granivorous Birds the Acid is less evident and their lymphatic Ferment tastes insipid or sub-acid but the Contents of Carnivorous Stomachs coagulate Milk and I believed the Digestion of Ram and Beef was sub-acid as I observed From hence it appears that Acidity is produced by the Digestion in the Stomach and is only a consequent of it and not the cause Acidity is more observable in Young Creatures who feed on Liquids than in the Elder but these ought to have had a stronger Acid Menstruum if our Meat were to be dissolved by it which if it were as strong as Aqua Fortis it could not dissolve Corn which is very easily dissolved by Fermentation for it is nothing but the sweet slimy Juyces of Plants which yield the Nourishment to Animals and that is easily dissolved out of the Bladders of Plants by any Menstruum and as easily prepared by Fermentation for its becoming a nutritious Juyce and the solid Bladders and Fibers of Plants mixt with a Slime and Choler constitute the Exerements of Granivorous Birds This Acid is natural and necessary to the Health of Animals 1. To help Digestion and excite Appetite Leaven has a spirituous Acidity in it and then it ferments best Not every Acid helps the Digestion but a spirituous Acid is chiefly required and those Acids which are well tempered by a Salt or Earth as common Salt or the Sal Armoniac of Animals 2. By the Acid of digested Meats the Choler is coagulated in the Guts and there the Animal salso-Acid is produced the Blood is cooled and its Consistence thickened and the Volatility of its Salts allayed 3. All Acids in Animals are from our Food and when the Food contains a greater Acid the more of it appears in the Stomach as in Cyder French and Rhenish Wines Vinegar Sorrel Verjuice Limons 4. All Acidities are produced naturally by Fermentation so Herbs Fruits and all Liquors as Pottage Milk whether fermented without or in the Stomach sensibly afford an acid Smell or Taste The close union of the Oyl Acid and Earth which is naturally in all Vegetables and Animal Bodies being loosened by Fermentation which is an inward Agitation of Particles the Acid begins to appear as well as the Oyl and both give a quick strong Smell and a spirituous quick Taste to fermented Liquors This Acidity in the Stomach is volatile like Spiritus Salis Nitri dulcis and this Acidity gives the Heart-burning to Animals if it be very sharp and active but if in a natural State it passes first off the Stomach and is corrected in the Guts by the Choler Our Vinegars made of Acid Oleous Plants for Sawces resemble this Acid creating an Appetite in some but in others Heart-turning them if corrosive or meeting with a choleric Humour in the Stomach 5. The Reliques of the fermented Meat are more sowre so when we distil the Spirit of Elder-Berries the spirituous Acid comes off first and a more fixed sowre Acid remains in the Still This Acid may be compared to the Sowreness of Acid Liquors whose spirituous Parts are evaporated as sowre Beer The Contents of the Colon are of a sowre foetid acid Smell in Rabbits but the Acidity of their Stomachs is more grateful and spirituous By a great Quantity of Acid Meats there are more Crudities produced than can be corrected by the Animal Choler and then the Chyle and Salts are made very Acid and the Consistence of the Blood thickened like Jelly and this sort of Diet pleases most in hot Weather and Fevers When this Acerbity or tartareous State happens we observe it by Sowreness in the Stomach which like Vinegar-Vessels tinctures all our Aliments with the same Taste the Belly is bound Gripes and Windiness attend it and all sowre Medicines and Meats increase it the Blood appears grumous like the Gellies of sowre Fruits or like Blood mixed with an Acid Spirit and therefore the natural heat is depressed and the Pulse low and the Vrin pale and turbid sharp or milky and in Children the Bellies swelled with Obstructions of the Mesentery In older Persons the Acidity which always abounds in the Cholic-Guts give hypochondriacal or splenetic Symptoms the Face looks pale there is no Thirst nor Fever The evident Causes of this tartareous State of Humours are 1. Food which abounds with it as the Fruits and sharp Liquors made of Vegetables Red White Rhenish Wines and Cyder stale Drink and all sweet things as Honey Sugar Broths and Milk and Spoon-Meats and all sorts of Herbs offend such Stomachs and produce great Acidities as Experience daily confirms Well-Waters and standing Vitriolic or boggy Waters are also very injurious 2. Cold Air in which a nitro-sulphureous Part abounds coagulates Humours especially the phlegmatic Lympha's and increases Acidities and a greater Appetite is produced 3. Sadness and Melancholy breed an Acidity by dissipating the Spirits and causing Stagnation of Humours which also hinders the Separation and Exaltation of the Oyl which naturally tempers the Tartar and gives it a Fluidity in Liquors 4. The Binding of the Body encreases Acidities 5. A Defect in our Exercise produces it for that is necessary to help the Distribution and Digestion of our Nourishment and the Circulation and Secretion of other Humours and many times the Sweat smells sowre and so evacuates it that way The internal Causes of the tartareous State of Humours are 1. A depressed and weak Fermentation and the same happens to crude and unfermented Wines for want of a due Fermentation 2. The Acrimony of the Bile is wanting which being less pungent and bitter it cannot correct the Acidity of the digested Meat nor turn it into Salt nor consequently perfectly sanguifie the Chyle which is the chief office of Choler In the Jaundice the Choler is wanting and the Icterical have a great Sowreness and Gripes with Windiness 3. The Chylous Humours like Milk kept in a hot Place if they stagnate in the Guts or Lacteals they soon coagulate and become Acid. 4. Divers Diseases which depend on a vitriolic Acidity in the Blood and are produced by too high a Fermentation as the Hypochondriac and hysterical Distempers when they have long continued weaken the natural Fermentation and so produce that Sowreness in the Stomach of which those Patients complained very much The Cure of this tartareous State is I. By Vomiting with some gentle Antimanial or Wine of Squills or Sal Vitrioli II. By Purging with Aloetics as Pil. Aloephanginae Salt of Wormwood and Extract Gent. or Tinct Sacra adding Aethyops Mineralis Steel or testaceous Powders to the Aloetics III. By correcting the Acidity or Tartar by raising
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
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