produce these Fetors by Separation of a Volatile Oyl and Salt from the Acids and Earthy Parts of the Plants So Spirit of Soot has an Oyly Salt and the Fetid Oyly Salt is easily separated from Vrine and Blood after Putrefaction Many Acrid Plants are Fetid so Sophia Chirurgorum and the Pouches of Aron are abominable Cotula Faetida Nettles Garlick and Onyons have an Acrid Taste and are very Fetid So is Galbanum Assa Faetida and Sagapenum Divers Bitters are Fetid as stinking Horehound and all Elder-Smells as Scrophularia are Bitter-Fetid So the stinking Gums are Bitter as well as Acrid and Fetid The Mucilaginous are also Fetid as in Atriplex olida That there is but a Difference in degree betwixt Aromatick and Fetid Plants appears by many Instances as Galeopsis smells Fetid at first handling afterwards Aromatick The Flowers of Valerian are very strong and offensive at first getting after a little drying they are Aromatick So in the Preparations of Musk and Civet if in a great quantity or while fresh they stink afterwards in a small quantity they are more grateful So the Leaves of Coriander stink but the Seed is Aromatick Elder-Leaves are Fetid yet the Flowers are very Fragrant so are the Flowers of Saponaria though the Leaves resemble Elder The Blossoms of most Trees are Fragrant though the Leaves smell Crude From the afore-mention'd Instances Fetids are 1. Bitter 2. Acrid 3. Mucilaginous which are generally Narcoticks From the afore-mention'd it may be inferr'd that Fetids inwardly are of a very hot Nature discussing Tumors outwardly and opening the Pores Inwardly Fetids by their Volatile Parts do pierce the Channels of the Nerves mend the Crudity of their Nervous Juyce and by their Faetor they excite a different Motion from that in Hysterick Fits and in Convulsions and do remove the Cause of that tumultuous Motion in the Spirits by correcting Acidities and Stagnation in the Succus Nervosus which is disposed to them as all other Glandulous Liquors be Narcoticks have all of them an heavy offensive Smell like Poppies or Solanum or have a sweet heady Smell like Roots of Bears-Ears Milky-Narcoticks taste Mucilaginous Bitter and Acrid as Poppies and Lettice The Milky Juyce is an Argument of an Oyl and the Acrid of a Volatile Salt adjoyned Opium is a Bitter-Acrid has a Resin and Gum inflammable Though it 's easily extracted by the Spirit of Wine yet the Bitterness and Acrid in which its Vertue is founded is most corrected by Spirit of Vinegar Juyce of Lemons Juyce of Quinces or any other Acid as well as by drying it and evaporating some Part of the Narcotick Fume The Second Class may be of Bitterish Sub-acrid Mucilaginous Narcoticks as Solanum Lethale Bacciferum Stramonium Cynoglossum Besides the Pungency Solanum Lignosum has a Bitterness The Roots of Cynogloss boyl'd smell like Spirit of Harts-Horn Fresh Tabaco smells Narcotick about the Flowers and is Bitter Mucilaginous and Acrid It much resembles Henbane by its Figure Oyl and Clamminess to the Touch but by its Bitterness and Pungency Solanum Lignosum The Third Class of Opiates is Sweetish Acrid and Fetid differing from Poppy smell as Cicutaria Napellus The Roots of Henbane are very sweet These produce Giddiness with a stupor and their best Antidote are Acids as Vinegar The Fourth Class has a Bitterish Acrid Taste as Cowslips and these have also a Fragrancy very heady being of a low degree amongst Opiates The Roots of Cowslips are very Acrid and Bitterish By the afore-mentioned Instances it appears that Opiates have very hot Effluviums which offend the Smell By the same Opiates inwardly produce Sweat in so small a quantity as one or two grains and are very Fetid by their Oyly Acrid Salt which runs through all the Classes of Opiates The Bitterness and Sweetness in some Opiates no way conduce to encrease their Soporifick quality but are different in many Opiates Narcoticks taken inwardly immediately affect the Nerves in the Stomach and produce an heaviness there which I have been sensible of in tasting the Solanum and Poppies and they cannot pass a Digestion and Separation nor by a circulation arrive at the Brain so soon as their effects are produced therein Therefore Narcotick Fumes must pass through the Pores of the Nerves and begin to fix the Spirits in the Membranes and Nerves of the Stomach by which a stupor is communicated to the rest Something of the Opiates passes a Digestion and afterwards a Circulation through the Blood where it makes no alteration by its Narcotick quality but being Bitter and Acrid it produces a Diaphoresis as others of that Taste do In the Nerves these Narcotick Fumes weaken the brisk expansion of the Spirits which causes waking and their too great Agitation which causes pain and likewise stops their Tumultuous motion in Convulsions and the violent motion of the Heart and Pulse as well as any Flux of Humors whatsoever by abating the violent contractions of the irritated Fibres Humors that are Acid are corrected by the Acrid Taste and Bitterness but Choler can no other ways be helped but by abating the Acid combined with it and making it corrosive as well as by stopping the motion and evacuation of it From the Symptoms allayed by Narcoticks I argue That they work not as Oyls and Volatile Salts though they have them for they rather produce an expansion agitation and tumult in the Spirits And I also conjecture that the Narcotick Faculty is best deducible from such a combination of the Volatile Oyl and Salt with a Mucilage as to gain thereby a particular Figure Motion or Texture by reason of which it weakens the motion of the Spirits and in too great a quantity destroys their fluidity Burnt Alum mixt with Gun-Powder destroys its Elastick force and weakens the burst of a Gun. Water loses its fluidity by the small Particles of Cold And Mercury is made Solid by the Fumes of Lead Nothing can be more easily fixt by divers additions of other things though in it self it has a greater Agitation of parts than other fluids which being stopt in their internal motion become Solids and if Opiates do weaken or deprive the Nervous Juyce of its Internal Agitation from thence all their Phaenomena may be explain'd All Narcoticks have offensive Smells by which we are taught by Nature to avoid them and this Antipathy can proceed from nothing but the disagreeable Texture and Motion of the Narcotick Fumes to our Spirits Opiates cause not Sleep unless in great quantity in Consumptive Bodies for in them a little quantity troubles the Head and disturbs the Spirits with Giddiness because their Spirits are very hot and fiery and their motion for want of a serose Vehicle very violent but it seems not probable as some conjecture that one grain of Opium should force so much Serum to flow to the glandules of the Brain as to fill them and produce Sleep by too much diluting the Spirits Whereas we frequently drink a full Gallon
of Water or other Liquors which supply a greater quantity of Serum without causing Sleep Opiates by their sharp Acrid Salt stimulate as Venereals and by their Bitter Sliminess and Acrimony they purge A slimy Mucilage attends Opiates which outwardly has a good effect to temper Heat in Inflammations whilst the Effluviums that are Narcotick abate the Agitation of Spirits By their Mucilage Opiates may repel and also inwardly given by the same they allay sharpness of Coughs and corrosive Salts whilst their Narcotick Fumes fix the motion of Humors by robbing the Spirits of their Activity by their Bitter-Acrid they discuss and by their Mucilages mollifie Tumors as inwardly their Bitter-Acrid corrects the Acid the Mucilage tempers the Choler and for this end the Poppy-Syrups and Waters are the best having more Mucilage than Acrid or Bitter But Opium more Bitter and Acrid than Mucilage wherefore it is more convenient in Acid Humors CHAP. IX Of Volatile Salts and the Tastes and Vertues depending on them IN many Plants there is a Volatile Salt discernable by the Acrid Pungency produced on the Tongue as in Aron-Roots That this Pungency is a Volatile Salt though it has no Saltish Taste appears by the following Experiment I distilled some Mustard-seed in a Retort which afforded both Oyl and Spirit which being rectified turned Syrup of Violets green though this Salt in its natural state will not so readily turn Syrup of Violets as Animal Salts do The Infusion of Aron-Roots in Water did a little green the Syrup of Violets after some time Spirit of Scurvy-Grass or Aqua Raphani composita would not turn Syrup of Violets nor Horse-Radish-Roots infused in Water tho' the leaves bottled with Water turned the Syrup after some time Juyce of Aron-Roots would not turn it the Leek-Roots sliced into Water mixt with Syrup of Violets turned it after a long time The mixture of other Principles with the Salt hinder its greenning of the Syrup of Violets So a Decoction of Harts-Horn for the same reason will not do what the Spirit does in turning the Colour It 's well known that Vinegar and other Acids as Lemmon Citron Sorrel do best correct the Pungent Acrimony of the Vegetable Salts and therefore Vinegar is used in Sallets Oyl is used for the securing of the Stomach from their corrosive Acrimony Yet the Acrid Salt of Vegetables will not ferment with Acids as the Animal Salts do Juyce of Aron-Roots and Spirit of Scurvy-Grass will not ferment with Oyl of Vitriol These different Classes I have observed in the Volatile Salts of Plants The Watry-Acrid having a pungent Smell like Mustard or Scurvy-Grass and the Cresses These have a tolerable Pungency and but a little Oyl with their pungent Salt. The Vertue of these Cress-tasted Plants is first from their Salts which excite Appetite and volatilize the Acid Ferment in the Stomach and therefore are Stomachicks In the Blood they amend the coagulating Acids open Obstructions in the Spleen and Brain and all the Glandules and therefore are Antiscorbutick Splenetick Diuretick and Sudorifick outwardly they discuss and have the Virtues of Volatile Salts in Pains and Scald-Heads and Scorbutick Spots By the Watry crude Parts adjoyned they temper their own Acrimony and make it more agreeable to hot Bloods as in Brooklime I distilled Colewort-Roots which tasted like Horse-Radish and had an Acid mixt with Pungency which would not turn Syrup of Violets this distillation was in Sand in a glass Retort There are many degrees of Pungency in this Class so that choice may be made for particular Constitutions There is a Bitterness in many of this Class which helps the Operation of the Acrid if the Acrid prevails they belong to this Class if the Bitter they are referrible to the Bitters with Acrimony The second Class of Volatile Salts is in rank Tastes and smells like Garlick and Onyons whose Smells are rank Fetid and their Tastes very pungent Hot. From Horse-Radish Leaves bottled up with Water two Months and from their smelling like Garlick as well as from their pungent Taste and quick flying up the Nose and Eyes like Sal-Ammoniack I conclude that the Cepaceous kind would very properly constitute a second degree of Volatile Salts and a much stronger than the former They correct Acids and Phlegm in the Stomach and excite Appetite by their Pungency they attenuate the Phlegm in the Lungs and open Obstructions there by their Volatile Salt and therefore are good Pectorals and Stomachicks They alter the Blood as Volatile Salts and are good against Infection and the Scurvy and as Diureticks by their Salts they are good for the Dropsie outwardly they discuss more than the former Class and their Mucilaginous Roots are emollient and ripen Apostumes and by their Salt they draw forcibly and discuss and attenuate Thlaspi tastes like Horse-Radish and smells like Garlick The third and highest degree of Vegetable Acrid-Salt is in the Exulcerators Vesicatories or Corrosive Tastes These have an Acrimony that destroys the Organ of Tasting as among Animals a fierce Volatile Salt is in Cantharides which is Vesicatory And strong Spirit of Sal-Ammoniack blisters the Tongue So in the first Class of Exulcerators there is a very Acrid Taste and quick pungent Scent depending on the Salt only the Plant being Watry having no strong Oyly Smell and these may be called Watry Exulcerators as the Ranunculus Anemone Aron Dragons Ranunculus flammeus Vesicatories pierce the Pores and by their pungent Acrimony irritate the Glandules in the Cutis to send forth their Serum and separate the Cuticula into a Blister The Corrosives have a higher degree of Acrimony they pierce the Cuticula and Cutis with Pain they alter and tear their Pores drive out their Serum and thereby induce an Vlcer and corrosion of the Cutis Note That the first Class is Vesicatory or Corrosive Watry The second Class is where the Volatile Salt is mixt with a hot fiery Oyl as in Euphorbium Ivy-Gum and these Plants have a strong Smell with an Acrid Taste The Milky or Resinous Exulcerators have an Oyl more fixt joyned to an Acid-Acrid Salt as Tithymalus and Esula and these smell Acid rather than of any hot Scent Mezereon and Laureola have a faint Lily-Smell in these the Oyl is not much conducing to any Corrosiveness But that depends on the Volatile Salt alone made more Volatile by addition of some Oyl The third Class of Corrosives is in the Acrid-Acid as Rosa Solis which is accounted Vesicatory but very mild the Acid being contrary to Volatility Acids mixt with Minerals as in Crystals of Silver and Aqua Regia become Corrosive and divers other Minerals which are not in themselves very sharp by their mixture become Corrosive as appears by Sublimate Lime has a mixed Salt. This sort of Corrosiveness happens in the fixt Salt of some Plants as in the Salt of Ash-Tree Acids become Corrosive in the Fire by their separation from Earthy Parts as in Salt-Peter Spirit Oyl of Vitriol Aqua Fortis
is very nauseously Sweet and Manna Gummy It is the Gum of a Tree and by the very sweet Gummosity it is Purging It also contains a very Acid Spirit by which it is injurious to the Hypochondriacal and good for the Cholerick Acids are given with it to abate the luscious Sweetness Honey By the Sweetness it is Diuretick Mel. and Pectoral It is partly Vegetable and has an Animal Digestion In Distillation it yields an Acid Spirit by which it is offensive to the Hypochondriacal Honey contains also an Oyly Spirit by which it is Vinous in Liquors after Fermentation and by the Acid outwardly cleanses Vlcers It seems to partake of the Nature both of Watry and Turpentine Gums Sugar is a Salt very Sweet and Oleous Saccharum and therefore inflammable It melts without Water at the Fire mixes with Oyl and by Fermentation yields a burning Brandy Spirit Therefore the use of it is very inflaming to the Blood by the Oyly Part and by the Acid corrosive which it yields in a strong Fire It is like the Acid of Tartar as all Essential Salts be which are more or less mixt with the Oyl of the Vegetable From this great Quantity of Oyl mixt with the Acid the Sweetness arises And because Sugar is dissolvible in Water as the Gums be and may easily be turn'd into a Gummy Consistence as happens in boyling of Sugar with Acids I think it fit to place it here amongst Gums whose Taste it resembles more than the Tartarous Salt of Vegetables CHAP. II. Of Fetid Gums FEtid Gums were originally Milky Liquors They are strongly Bitter or Bitter-Acrid and have a Mucilage whereby they soften and a Volatile Oyly Salt whereby they discuss By an Acid the Mucilage is coagulated into a Watry Gum and the Oyly Volatile Salt which gives the Foetor is coagulated into something of a Resin whence the Gum is dissolvible into a Milky Liquor by Water and the Oyly Salt is best extracted by Spirit of Wine Tartariz'd These Gums are frequently dissolv'd in Wine or Vinegar and put into discussing Emollient Plasters but the Vinegar abates their Acrimony Opopanax is from the Root of Panax Opopanax and tastes Gummy very Acrid and Bitter and smells like Garlick It is Emollient and discussive outwardly inwardly it is Carminative loosening the Belly Pectoral and Diuretick Sagapenum smells Rank and tastes Biting Sagapenum like Garlick and is of the Nature of Opopanax Bdellium is Biting very Bitter and Bdellium Gummy and of the same Vertue with the former Opium is very Bitter Acrid and Gummose Opium and of a Poppy-Smell It is Inflammable and Resinous and is the greatest Opiate It is Diuretick Venereal Diaphoretick and sometimes it vomits and purges Euphorbium is very Burning and Exulcerating Euphorbium in Taste and of a Fetid piercing Smell not to be us'd inwardly but externally in drawing Plasters and for Carious Bones The Acrimony may be corrected by Acids It is said to be a Tithymal and all Tithymals have the same Vertue Euphorbium is the Gum of a Milky Plant purging violently and sneezing strongly Gum-Ivy is of an offensive Smell and Gum. Hederae very Biting and Exulcerating in Taste Camphore is a Gum out of a Tree like Camphora Poplar It has a strong Smell and tastes Bitterish Acrid Hot and Pungent It is an Antihysterick inwardly and outwardly it opens the Pores in Inflammations and so cools It is us'd as an Alexipharmack It dissolves in Spirit of Wine or Oyl having a great deal of Oyl and Volatile Salt in it A good Tincture is made of it with the Spirit of Wine Tartariz'd Assa Foetida is the most offensive Fetid Assa Foetida like Garlick and very nauseously Bitter It is therefore the greatest Antihysterick Galbanum is very Fetid and smells like Galbanum Garlick It is very Gummy Bitter and Sub-Acrid and therefore very Emollient and Discussing and inwardly Antihysterick It burns like Resin and is Soft and Gummy like Wax Gum-Ammoniack is a Gum of a Ferula Ammoniacum It smells strong and but little like Castor It is very Gummy and Bitter by which it opens all Obstructions cures the Asthma and Fits of the Mother and by the Gumminess and Bitterness is Laxative and Carminative Outwardly by the same it discusses and softens Scirrhous Tumors Soot I place it here because it has Fuligo a Smoaky Fetidness of Burnt Wood and an Oyl and an Acid in it by which it is manifestly Bitter and Acrid It is very Sudorifick inwardly and seems a State of Vegetable Principles betwixt Bitter and Salt. A great Quantity of Earth rises with the Oyly Acid Particles by a stricter Union whereof a Volatile Salt is produced from Soot in Distillation I could not find much Difference in the Taste of Soot of Wood from that of Coals The Last is more Fetid and Saltish the First more Acid. Wood distilled yields a Fetid Oyl and Smoaky Acid The same separated by a Fire from Wood carries Earthy Ashes with it and constitutes Soot which is not very Bitter The Soot of Coal and Wood being almost the same I suppose the Oyl and Acid in the Principles of Vegetables and Minerals are nearly related CHAP. III. Of Turpentine Gum-Resins REsins melt with Heat burn with a Flame and will be easily dried to Powder They dissolve in Oyl or Spirit of Wine They generally taste Brittle and smell of Turpentine or else are more Aromatick or Fetid And some have a Gum joyn'd to the Resin and are call'd Gum Resins Resins are Oyls and Volatile Salts coagulated by an Acid which all Resins yield in Distillation They are Acid-Oleous Liquors at first being originally Turpentines Dr. Grew Fine Frankincense tastes Gummy Hot Olibanum and Bitterish and smells of Turpentine It stops Rheums by the Gumminess and is Diuretick by the Turpentine-Smell and by the Heat dries much and provokes Sweat in a Peripneumonia Mastich has a Turpentine-Smell and Mastiche tastes Hot Gummy and Brittle It is us'd as an Astringent By the Gumminess it stops Rheums The Mastich-Wood is Bitterish and Styptick This is a Terebinthinate-Tree Common Resin tastes Brittle and is of a Resina Turpentine-Smell Resin Mastich and Olibanum have no quantity of a Fixt Salt but yield a Salso-Acrid Spirit or Salt as Succinum Colophonia is Resin of the Firr-Tree boiled Colophonia Resins digest by their moderate Heat and agglutinate by their Gumminess Gum-Juniper is a Gum-Resin of a sort Gum Juniperi of Cedar and smells strong of Turpentine Pitch is of the Nature of Resin Pix CHAP. IV. Of Gum-Resins MYrrh is of a very bitter Taste Myrrha Gummy and Resinous It dissolves best in Spirit of Wine It agglutinates and cleanses in Vlcers Inwardly it is an Vterine Pectoral and Antifebrifick It is the best cleansing Vterine given to half a Scruple Amber tastes Brittle and Resinous and Succinum
it which is distilled and separated into Animal Spirits as it becomes more Rancid or Fetid which also returning from the Nerves into the Blood it gives the Animal Fetid to each Humor separated from the Blood and this constitutes the active Fetids in all the Animal Slimes This Animal Fetid circulating from the Blood into the Nervous Juice and returning with that into the Blood again becomes more Volatile Fetid and at last Inflammable and Lucid. All Vegetable and Mineral Fetids increase this Animal Fetid Spirit and also help the production and motion of the Fetid Animal Spirits as all Antimonial Sulphurs and Fetid Gums as Assa foetida lbi of Blood yields by distillation â„¥ iss of Oyl and the Oyl of Blood is both Mr. Boyl History of Blood. red and yellow by distillation Spirit of Wine extracts a yellow Tincture as it does from some Resins but Volatile Spirits a red Volatile and fixed Salt dropt on Blood increases the Floridity and so does Choler which is very Acrid and also the Acrid Juice of Scurvy-Grass but Vineger Juice of Lemmons and all Acid Spirits abate the Florid and coagulate the Blood. The Florid part of the Blood separates from the Serum unless it be long stirred with it as some Watry Gums do as Aloes Opium c. From these Experiments I conclude That the red part of the Blood is Oyly and Gummose for these dissolve by Spirit of Wine and Salts but are coagulated by Acids The red colour remains after the Evaporation of the Serum in the dryed Cake and this redness is not lodged in a Volatile Oyl but is fixed by an Acid as the Oyls in Gum-Resins The Animal Fetid may be distilled in the cold Still and therefore is Volatile It vomits readily with Oyls which argues its nature to be from the red Oyliness of the Blood. The Spirit of Blood by Fermentation is very Fetid and therefore a good Anti-hysterick It is also Salt correcting the Acids of the Glands and stagnation of Humors It is Diuretick and Diaphoretick as all Salts be The Cake of Blood in a healthful Person exceeds the Serum as I have often observed by weighing of both in ordinary Scales VI. Animal Humors of a Bitter Sweet Acrid and Slimy Taste as Choler THE sweetness in Choler shews its original Rise from Chyle and sweet Chyle becomes bitter by a farther digestion The red part of the Blood may become yellow by digestion And out of Blood an Oyl may be distilled of both Colours I have observed Choler of a red yellow green and blue Colour in different Animals so we may observe in the same Animals a diversity of Colour when the Choler comes into the Stomach and is there mixed with Acids The same varieties of colour we observe in Turpentines a green Oyl may be distilled from Turpentine-Trees and a red and yellow Oyl from Turpentine there is a bluish Turpentine in the middle of the Flowers of Flos Solis which like the Conyza's is a Turpentine Plant. Since Turpentine varies its colour like Choler and has the tastes of Choler as Bitter Slimy Sub-acrid I think it an excellent Hepatick and it is also Cleansing and Laxative like Choler The Acrid Pungency of Choler is the ground and one of the parts of the Animal Salt for when it is united with the Tartareous Acid produced by digestion in the Stomach and also with the natural Acid of the Glandulous Slimes and that of the Lympha of the Pancreas the first Ammoniac Salt is produced for if we taste the Chyle strained from the Contents we may taste it Salso-acid in the Lacteals This Acrid in Choler like the Acrid in Plants after a perfect Putrefaction turns into a Volatile Urinous Salt as is evidently proved by Wedelius in the Preparation of Woad which tastes Acrid and without any Fire it sublimes a Volatile Urinous Salt in its Preparation by Putrefaction yet the fresh Woad tastes only Acrid and not Salt but the Fermentation turns it to Salt. The Slime of Choler is from the Spleen and the different Colour is from a diversity of digestion of the Oyl in each Animal and the diversity of the Spleen-Acid joyned with the Choler The Juice of the Spleen is Vitriolick and Slimy the black Colour of the Spleen is a true sign of the Acidity of its Juice for all Acids give a blackness to the Blood. The colour of the Spleen is more florid Red in young Creatures and blacker in the old by reason of a greater quantity of the Vitriolick Slime produced in them which blackens the Blood and that gives the Colour to the Spleen VII Animal Humors of a Sal-Ammoniac Taste being Salso-Acid THis Sal-Ammoniac shoots into Feathers in frozen Blood and may be easily observed like the Teeth of Combs Dr. Grew mentions the Figure of the Animal Salt like Crosses but I can more certainly describe any Salts by my Taste than by any Glasses and their Nature and Vertue will more clearly be apprehended by their manner of affecting the Organ of Taste than by consulting their Figures tho' these may explain the Modes of Taste and the operation of the Salt on our Humors 1. The Serum of the Blood being only the Whey part of the Chyle dissolves most of the Animal Salt This is the Vehicle of the thick Mass of Blood rendring it diluted and fluid In the Serum there is little Oyl but much of the Viscid and Cheesie Particles These may be observed by Inspissating the Serum by the Fire and by curdling of it by Acid Spirits or Alum Vineger whitens the Serum and Oyl of Vitriol but Spirit of Nitre throughly coagulates it into a white Curd like Alum If we let the Blood run from an opened Vein into a Dish containing Spirit of Salt it will presently coagulate look black and it will have no Serum Spirit of Sal-Ammoniac makes the Serum more clear and therefore we may suppose the Salt of the Blood promotes its fluidity If the Blood be received in a Dish in which Spirit of Sal-Ammoniac is put it will not coagulate This shews the effects of Volatil Salts on the Blood. I mixt Oyl of Turpentine and Oyl of Aniseed did the same with some fresh Blood but it looked more black and not more florid as I expected and common Oyl made the Florid rather darker which I could not well explain there being no Acid nor Volatile Salt in the Oyl Olive tho' there be in Oyl of Aniseeds and Turpentine Mr. Boyle and Bonetus affirm That the fixt Chymical Salt of Blood made by Calcination tastes more like Sea-Salt than a Lixivial but by its Precipitation after the manner of Lixivials and not like Sea-Salt it is a Lixivial made from the Tartar or Vitriolick Acid of the Blood in which there is a mixture of Earth Oyl and Acid these by being united more closely by the Fire become a fixt Salt. But this is the product of Art by the Fire and is not naturally found in the Humors of
and Blood and by their Fetidness amend the Acid in the Nervous Juyce and cause an equal expansive motion of the Spirits and prevent their unequal distribution into some Nerves as in Fits of Convulsion Strong Bitters with a Pungency or Acrid Bitters as in Celandine these correct Acids and open Obstructions also by giving a quick motion to the Blood which is done by their Volatile Bitter Oyl and Volatile Pungent Salt on which their Taste and Vertue depend Strong Bitters Aromatick as in Wormwood and Eupatorium Cannabinum they work by their Volatile Oyl and Salt on the Blood and Stomach whence they are accounted Antidotes against Coagulations Venoms and Pestilential Infections Strong Bitters only or pure Bitters without any Aromatick or Fetid Odor or Pungency such is the Bitterness in Bitter Almonds and Centaury their parts are more fixed than any of the other Strong Bitters These cleanse the Stomach from Acid Phlegm open the Liver by correcting the coagulating Acids in the Blood they mix with Acids and pass by Vrine they preserve the Blood from coagulation and help the office of the crude Bile in Hydropical Cachexies they have an Astriction by their Acid and Earthy Parts which abounding in Bitters help the Oyl in correcting Acids The Principles of Bitters united by the Fire produce fixt Salts which correct Acids better than Bitters which also act as fixt Salts in all their effects Elder-Bitters and Smells as in Scorphularia these have a discussing Faculty outwardly by their Fetidness and Bitterness Nauseous Tastes which are 1. Nauseous-Bitter which depends on a composition of Mucilage and Bitter as in Bryony-Roots Squills Berries of Spina Cervina and Fox-Gloves the Mucilage in the Stomach relaxes the Fibres and causes the Bitter to stick longer on them and so to act more strongly in Vomiting and Purging the same Taste is in Polygala and Sena 2. A Nauseous Taste depends on a sweet Bitter mixed with Mucilage and Pungency as in Aloes Agarick Rubarb And Docks want only the Sweetness but have Bitter Slimy Sub-acrid Astringency 3. Too much Sweetness is Nauseous so is Manna Honey Polypody-Root a Sliminess or Gumminess is in Honey and Manna 4. Too much Bitter is Nauseous Thus in sweet Gall the over-much Sweet or Bitter over-impregnates the Papillae in the Mouth and Stomach and cause an aversion in the Stomach as too much Light offends the Eyes and makes them Water 5. An ill Smell gives a Nauseousness as in Aron Pouches whose Smell will make any one vomit And such have been the Smells of many Herbs which I bottled with warm Water as Henbane and Spurge In Tastes depending on a Volatile Oyl of Vegetables with which is mixed a Pungent Volatile Salt this Oyly Salt produces either an Aromatick or Fetid Smell and a pleasant Aromatick or Offensive Taste The Taste is Aromatick when the Sense is briskly affected and a pleasing Agitation of Spirits produced Aromaticks affect both the Smell and Taste gratefully they have a motion of Particles and Texture agreeable to the Motion and Texture of Spirits Spirits of Vegetables differ nothing from their Oyly Salts but by their being largely diffused in a Vehicle and an Oyly Salt is a Spirit contracted and without a Vehicle The effects of Aromaticks on the Body are to warm the Stomach and discuss Wind and these constitute the Class of the Sweet Aromaticks or Fennil-Tastes These are accounted Carminatives because they rarefie the flatuous exhalations from the Chyle in the primae viae and so discuss them These by their Sweetness allay the sharpness of Rheums and lenifie their Acrimony They are full of an Oyly Salt by which they open the Passages of the Lungs and Kidneys They extraordinarily discuss Tumors outwardly by opening the Pores and attenuating the matter included The same Taste is spread through all the parts of the Plant by the Oyly Salt These Plants are umbelliferous An Oyl may be distilled from these Plants which has the Taste Smell and Vertue of these Plants Whence I conclude the Taste and Smell to proceed from the Oyl and Volatile Salt associated The Second Class of Aromaticks is the Bitterish Aromaticks as Rosemary Marjoram Basil Calamint and Penny-Royal By their Bitterness adjoyned to their Volatile Oyl and Salt they correct Acids in the Stomach cleanse the Lungs and open Obstructions in the Glands caused by coagulate Serum The same effect is produced by the Saline Pungent Oyl in altering the Acids in the Glands of the Brain in correcting and attenuating its Lympha and Succus Nervosus which as all other Glandulous Humors are prone to Stagnation and Acidity These Aromaticks by exciting their Motion correcting Acidities and thereby rendring the Succus Nervosus more Volatile deserve the name of Cephalicks and it 's not improbable that the Volatile parts dispose the Medicine to circulate towards the Brain as Windy Liquors disturb the Head and no other part These Medicines evacuate Serum from the Blood promote its circulation and attenuate all the Humors of Chyle Serum Lympha and Succus Nervosus these agree in Virtue with the Fennil Class except that these work more by their Bitterness as well as by the Pungent Oyl The same Taste in these is spread through the whole Plant only the Bitterness depends on a fixt Oyl or Terebinth but the Aromatick on the Oyly Salt. Aromatick-Acrids as Pepper Ginger these have a very Acrid Volatile Salt and Oyl All Aromaticks are Cordial by rarefying the Blood by their Volatile Parts but the Acrid-Aromatick is the highest having most Volatile Salt in it whereas the former have more Oyl than Salt. These Acrid-Aromaticks have either a Sweetness or Bitterness and may be referred to the former Classes Aromatick-Astringents As Aromaticks they are Cordial and from their Astringency they strengthen the Fibres of the Stomach and Membranes and all Nervous Parts and by an Acid evident in their Astringency they hinder the greater Rarefaction of the Blood by their fragrant pungent Oyl CHAP. VIII Of Tastes joyned to Fetid Smells making them contrary to Aromatick WHEN the Oyl and Salt of Plants are in very great Proportion in any Plant so as to emit violent Steams offending the Organ of Smelling but chiefly forcibly repelling the Spirits towards the Brain which creates an Aversion to it a Fetid Smell is perceived That a Fetor proceeds from Oyls appears by the Smell of Rancid Oyl and all distill'd Oyly Substances as Fat Butter and Oyl-Olive distill'd That a Fetor in the highest Degree has also a Volatile Salt admixt is proved by the Excrements of Animals putrefied Flesh Vrine Blood and putrefied Vegetables which yield a Volatile Salt. It does appear by divers Herbs bottled with Water for two Months that a Fetor is produced from the Mucilaginous as Mallow-Leaves from the Bitter as Artichoak-Leaves from the Narcotick an exceeding Fetidness as Henbane-Leaves from the Excoriators as Spurge These smelling like the Excrements of Animals Horse-radish smelt like Garlick Sorrel like Horse-dung Putrefaction concurrs to
Leaves are Sweet and Mucilaginous The Juyce of them is Snuffed into the Nose with Milk. The Juyce of the Root with equal quantity of the Juyce of Marjoram put into the Nose with a Thimble purges the Head strongly and by Irritation in the Throat Salivates and helps the Kings-Evil Primrose has a Mucilaginous and Acrid Taste and a strong tho' pleasing Smell by which it operates in causing Sleep Self-Heal The Leaves taste Watry Prunella and Mucilaginous by which it cools the Mouth in Gargarisms Quaere Whether Lysimachia Purpurea be of the same kind and both be Lamiums It is Bitterish Sub-astringent Slimy and good in Hecticks It is also Vulnerary Sloe-Tree The Leaves and Bark are Prunus Sylvestris very Rough and Bitter by which they stop Fluxes The Syrup is most used made of the Sloes to stop any Evacuation and for Gargarisms The Flowers smell like Orange-Flowers and taste Bitterish They will make a Purging Syrup and yield an Aromatick Water very Cordial Cockle It is a little Biting and of the Pseudomelanthium lychnis segetum Ptarmica Vertues of Nigella Sneezewort is Bitterish very Acrid and Aromatick like Millefoile in the Scent and therefore a good Cephalick It promotes Sneesing and chewed it draws forth Rheums like Pellitory Penny-Royal is Bitterish Hot Acrid Pulegium and Aromatick flying quick into the Nose having in it a Volatile Oyly Salt as all Cephalicks have by which it is good in Hysterick-Fits Obstructions of the Womb and Convulsive Coughs in Syrup and in Hoarseness made as Thea. The Smell of it is mixt of Aromatick and Fetid as many other Hysterick Medicines be as Matricaria c. Spotted Lung-wort is Watry and Mucilaginous Pulmonaria macu-losa like Burrage or Bugloss and is a little Bitterish like them It cools Hectical Heats and Thirst and supplies a cool Lympha Pasque-Flower is Burning like other Pulsatilla Crow-foots The Root is said to be Sweet Pear-Tree The Bark and Leaves are Pyrus very Rough therefore great Astringents Burgamo-Pears are Sweet Sub-acid and Slimy and the outward Rind Styptick R. CRowfoot The greatest part of Ranunculus Crowfeet are Exulcerating and Blistering the Tongue I boyled the Common-Crowfoot in Hoggs-Grease but it would not blister without Cantharides The dryed Roots promote Sneezing It cures Marks of the Skin and Warts by raising a Blister and afterwards a Crust and therefore hath a Caustick virtue The round Root of Crowfoot rubbed flyes quick up into the Nose like Spirit of Sal-Ammoniack which shews the Corrosiveness to be in Volatile Salt And the Crowfeet smell a little like Scurvy-Grass Quaere Whether any Sweetness be in Ranunculus besides the Acrimony because the Root of Ranunculus Bulbosus tastes Sweet after drying And there is a kind of Ranunculus called Pratensis erectus dulcis which may be eaten Spear-wort is very Caustick if bruised Ranunculus Flammeus and put upon the Skin with a Walnut-shell where the pain of the Gout is or where any pain of the Head lyes in a small compass by letting out some of the Stagnating Serum Quaere Whether any Bitterness be in it I did not taste any Bitter Horse-Radish The Leaves Seeds Raphanuss Rusticanu and Roots are of a very Biting Cress-Taste and Vertue and therefore Diuretick Antiscorbutick Stomachick Splenetick and Antihydropick The Leaves may be used in Medicines as well as the Roots or Seeds being Bitterish and very Acrid The Lymphaeducts have a Sweet Juyce Dr. Grew And a Sweetness may be tasted as well as a Bitterish-Acrid in the dryed Root when used in Diet. Chadlock is of a Cress-Taste and Vertue Rapistrum like Mustard Turnep The Seeds and Leaves taste Rapum sativum Acrid The Root boyled is Sweet and Mucilaginous The old Root is Bitterish It is of the same kind as Sinapi or Cresses and therefore has a Volatile Salt in it which makes it Diuretick Pectoral and Antiscorbutick But it is Windy from the Mucilage and Volatile Salt combined together as in Garlick Leeks c. The Roots being roasted are used in drawing Pultesses for Scorbutick Tumors the Scrophulae Swelled Breasts and Gout The Green-Leaves smell when rubbed Acrid like Horse-Radish or Cresses The Seeds of the Wild-Turnep yield Rape-Oyl which with Sugar cures the Aphthae in Children Syrup of Turneps is very Sweet and has a strong Smell by which it is an excellent Pectoral in Pleurisies The Broth of Turneps sweetned with Sugar is a pleasanter Medicine than Rape-Oyl for the Aphthae Rampions It is a Milky Plant Sweet Rapunculus and Sub-acrid It is good for Diet And as Physical it is Pectoral and Diuretick by the Acrimony Sheeps-Scabious The Taste is Sweet Rapunculus Scabiosae capitulo and Hot both in Leaves and Root It has a Smell a little Mellowy Buckthorn The Berries taste Sweet at Rhamnus catharticus first then Mucilaginous Bitter and Rough. The unripe Berries in Alum-water colour Yellow when ripe Green. The Syrup made in B. M. so that the Colour and Vertue in the Skin may be Extracted looks of a Red colour and purges very strongly from one Spoonful to four The new Syrup purges violently and loses of the strength after two Months It gripes least if made of Ripe Berries The Berries are taken from Fifteen to Twenty-Five to Purge The Bark of the Tree is a little Rough Bitter and Mucilaginous and may be put into Diet-Drinks with Dwarf-Elder Roots and Orris to purge to which add Daucus Juniper-Berries and Wormwood The Bark smells something Fragrant The Syrup is proper for Hydropical Persons Sun-Dew The Taste is Rough Acid Ros Solis and Acrid and has a Sorrel-Smell The Acrid is not tasted till after a while If applied outwardly it exulcerates like Ranunculus It is put into Cordial-Waters gives a Yellow colour and has an Anti-Pestilential Vertue The dryed Ros Solis tastes very Acid like Sorrel and Rough for which reason some may give it in Spitting of Blood but the latent Acrimony is to be suspected which makes it to be a Crowfoot Eglantine-Rose tastes as the Dogg-Rose Rosa Sylvestris odora but smells more Sweet and Fainty Dogg-Rose The Flowers are Bitterish Rosa Sylvestris canina Slimy and Astringent If they be boyled in Whey they will purge as Damask-Roses The Fruit tastes Acid and so does the Conserve which therefore will quench Thirst and cool the Cholerick Blood. I have distilled a very Fragrant Spirit from the Fruit after Fermentation The Dogg-Rose transplanted into Gardens loses the Smell The Fruit must lye and putrefie before the Conserve be made The boyling in Water takes away the Acid from it The taste of the Spongy Excrescency is Bitterish and Astringent it smells like the Rose is Pungent or Warm and is given in Spitting of Blood. The Root is very Bitter and Astringent and may cure the Biting of Mad-Doggs by those qualities All the Rose-Roots are Bitterish and Astringent but the White seems
The Mucilage is good for Heats and Thirsts in Hecticks as Bugloss is It is us'd in Decoction and Juyce But the Cordial Vertue is in the Flowers and in their Conserve Oak of Jerusalem The Leaves are Bitterish Botrys Aromatick and Watrish The Seeds are most Balsamick smelling like Balsam of Tolu and therefore Cleansing Aromatick Terebinthinate and Vulnerary in Syrup of the Juyce and in distill'd Waters for Coughs and Consumptions Bear's-Breech is a Thistle and for the Brancha Ursina bitter Slime is us'd in Clysters and may be us'd outwardly for the same in Plasters against the Gout and Burnings There is a bitter Smoakiness in all Thistles which inwardly makes them Nauseous and Purgative and outwardly Discussing and Cleansing Cabbage The Roots of the Cabbage-Plants Brassica vulgaris are Acrid and bite like Horse-Radish The Leaves of the Plants bite less when full grown and by this latent Acrid they stimulate when applied to Blisters The full-grown Leaves are also Cool Watrish and a little Bitterish by which Tastes it is Laxative and for these it is also accounted a Nitrous Plant. The Ashes are very Caustick The Seed is Bitter and Acrid The Juyce cures Warts Colli-Flowers have the Flowry Part and Brassica Multi-flora Leaves very Acrid and therefore are Antiscorbutick as Mustard-Seed and Horse-Radish Satin-Flower smells and tastes like the Bolbonach sive viola Lunaria Cress-Plants and is of the same Vertue The Seeds are most Acrid and Bitter Butchers-Broom The Root is Sweet Bruscus Bitterish and Acrid by which it is Diuretick Pectoral and Aperitive It belongs to the Pea-Class and is like Asparagus The Berries are sweet and the new Sprouts are a little Aromatick Ox-Eye is Bitterish and Sub-acrid like Buphthalmum Chamaemel and is of the same Vertue C. MArygold The Flowers are Slimy Calendula and very Hot and Burning in the Throat by which they are Cordial and expel Measles and Small-Pox and cure Fits of the Mother and Obstructions of the Menses They smell strong and unpleasant The Green-Leaves are Mucilaginous and Acrid and the Root Bitterish Gum-Cambogia is an Inspissate Juyce Cambogia more Gummy than Resinous It Purges and Vomits Watry Serum violently I cannot discern the Taste but in the Stomach the latent Acrimony of it immediately appears because it works in so small a Dose and is corrected by Acids It is generally thought to be a sort of Tithymal and by that Caustick Quality it purges Caper-Bark tastes very Acrid by which Cortex Radicis Capparis it is Diuretick and outwardly discussing in Tumors of the Abdomen I cannot taste the Bitterness and Astringency by which it is said to have many effects Pepper is very Burning and Hot in the Capsicum Indicum God and Acrid and Aromatick when ripe Grains of Paradise are Sweet Hot Aromatick Cardamonum majus Acrid and Bitterish Lesser Cardamoms are Hot Aromaticks Cardamonum minus Carduus Benedictus The Leaves are Carduus Benedictus of a Smoaky Bitter Taste like the ordinary Carduus with some Mucilage by which it is fit to produce Vomiting It cleanses the Stomach and is good for Fevers in the Bitter Drink The Roots have no Bitterness And that there is a Bloody Juyce in it is observed in Mr. Ray. Carpo Balsamum is said to be Acrid and Carpo Balsamum minus Aromatick Seed of Bastard Saffron is Bitterish a little Carthami Semen Acrid and Mucilaginous by which it purges a little It is used in the Diseases of the Breast joyned with other Purgers Carraways The Roots and Seeds taste Carum and smell Sweet and Aromatick and are Carminative and Diuretick The Green-Leaves smell like Parsneps Carum belongs to the Sweet Acrid and Aromatick-Class Clove-Gilly-flowers The Flowers are Caryophyllus Aromaticus Hot and Mucilaginous and of a grateful Odor The Flowers taste Bitterish Sweet and Acrid in the Throat in which the Cordial Vertue consists The Root is Sweet Bitterish Acrid and Slimy like the Clove-Flowers Cloves are Bitterish Acrid Hot and Caryophylli Aromatick in Taste and Smell They are Cordial and Cephalick And are the Fruit of a Tree Pinks They are Bitterish Sweet-tasted Caryophyllus Hortensis minor and have in the Flower an Aromatick Smell They are of the nature of Clove-Gilly-flowers The Bark of Cassia Lignea is Acrid and Cassia Lignea Aromatick in Taste like Cinnamon and of the same Vertue Cassia The Pulp is most used to keep Cassia Fistula the Body Laxative It is very Sweet and Mucilaginous by which it is good in a Cough And is thereby also a Lenient purge in the Stone and Hemorrhoids Cedar has a Fragrant Turpentine-Smell Cedrus Virginiana and it tastes Bitter Astringent and Acrid The Greater Centaury The Stalk tasted Centaureum majus Sweetish Bitter and Sub-aromatick The shape of the Leaf and Taste resemble Jacobea Onion is Biting Mucilaginous Acrid Cepe and of a rank Smell like Garlick Fuming up into the Eyes like the Spirit of Sal-Ammoniack therefore it is full of a Volatile Salt with a rank Oyl Onions are Roasted for breaking Apostemes and are Infused and Distilled in White-Wine for the Stone Pounded with Salt they are good for Burns and the Biting of a Mad-Dogg The Juyce is good for Pains in the Ears and for Shortness of Breath All these Effects are produced by the Taste and Smell above-mentioned China has no considerable Smell in the China Root It is of a dry Taste a little Warm or Acrid It is accounted a Diaphoretick but is most properly an Astringent and Absorbent of Acids In the Decoction China is a little Aromatick Astringent and Bitterish but these Qualities are very obscure It is a climbing Plant as well as Sarsaparilla and Thorny and Bacciferous China China The Stalk of the Peruvian-Tree China China has a Terebinthinate-Taste The Leaves are a little Slimy and Terebinthinate This I found in the Physick Garden at Chelsey Cicers have a sweet Pea-Taste and Cicera rubra are Diuretick and Lenifying the Passages by the Mucilage They are a little Bitterish Artichoak The Leaves are very Bitter Cinara Slimy and Smoaky like the Carduus The Juyce cures Wounds The Leaves are good in Oyntments for the Worms and are great Cleansers of Vlcers Cinnamon-Bark is Sweet very Hot Aromatick Cinnamonum and Astringent It is a good Stomachick and Cordial Gummy-Cistus has a very Rough Taste Cistus Ledon feels Gummy and has a crude Smell Ladaniferous Cistus or Holy Rose feels Cistus Ladanifera clammy in the Leaves and smells like Labdanum It tastes Terebinthinate and therefore is an excellent Vulnerary put in Balsams and inwardly in Distempers of the Nerves It has the same Vertue as Labdanum Sage-leaved Cistus is only very Rough Cistus salviae folio and Bitterish without any Gumminess and is a Vulnerary Broad-leaved Cistus feels Clammy and Cistus
the Nose like Spirit of Sal-Ammoniack The Taste is Bitterish and very Acrid and therefore an excellent Cephalick By the Oyly Volatile Salt it is a good Sternutatory Feaver-few is very Bitter Biting and Matricaria of a strong Aromatick Smell It is outwardly us'd in Baths for the Womb and for Pessaries It smells like Camphore and the distill'd Water is us'd for Freckles and Hysterical Women The Juyce is us'd for the Shingles and Agues and is boyl'd in Posset-Drink to promote Sweating and in Pultesses to hard Breasts By its Bitterness it is Emmenogogue and by its Acrimony and being Aromatick it is Diuretick and Cephalick as well as by its strong Smell Hysterick Mechoacan is Gummy and Clammy in Mechoacanna the Teeth like Jalap but of no considerable Taste The Root looks like Bryony but is not Bitter It purges Phlegm and Water as Jalap does by the latent Acrimony of the Resin and the clammy Gumminess The fresh Stalk cut yields a Milk and the Root a Resin Margravius American Fennil-Flower I tasted the Melanthium Americanum Pimpinellae folio Liquor in the Flower which had the exact Taste of Honey This Liquor sweats from the proper Vessels of the Plant and is its proper Oyly Juyce And from such Juyces Bees gather Honey Melon The Seeds are Cool and Mucilaginous Melo the Pulp Slimy and somewhat Aromatick like Musk in Musk-Melons and of a sweet Taste This Crude Nourishment is good for Hectical Bloods which cannot bear Acids These Pulpy Fruits are apt to putrefie in the Stomach and to produce a Cholera An Emulsion of the Seeds is safer in Fevers Coughs Sharpness of Vrine and Hecticks by the Crude Sliminess and Oyliness tempering Acrid Salis. Balm is Bitterish Acrid and of an Aromatick Melissa Taste and Smell like Citron It is therefore Cordial in Spirit Syrup Wine distill'd Water and Conserve Drunk like Thea it is good for Melancholy Spear-Mint is Bitterish Acrid Aromatick Mentha Spicata Astringent and a good Stomachick in Juyce Spirit distill'd Water Wine and Conserve The Hart-Mint smells most Cordial and tastes most Aromatick and yields a pleasant Water The Oyl is extracted in Distillation of the Simple Water The Astringency is useful to strengthen the Stomach and stop Loosenesses the Whites and Vomiting The Acrid-Aromatick outwardly discusses coagulate Milk and inwardly is Cordial Garden-Mercury is of a Crude Juyce like Mercurialis Blites by which it is Cooling and Emollient Medlar-Tree The Leaves and Bark Mespilus are Astringent and Bitterish The Fruit is Acid and Astringent and good in all Fluxes Spignal The Roots are Bitter Sweet Meum Athamanticum and Aromatick with a Mithridate-Flavor like Petasitis It is us'd as an Alexipharmack Diuretick and Hysterick It 's like Dill in Vertue Carminative and Pectoral Mezereon-Tree The Leaves and Bark Mezereon are very Hot and Burning and therefore Purgative The Flowers have a sweet Lily-Smell but the Bark an Elder-Smell The Heat lasts long in the Mouth Marvel of Peru is of a Solanum-Smell Mirabilis Peruviana and Vertue The Root purges as strongly as Jalap but differs from it by the Opiate Faculty The Root tastes Slimy Acrid and Bitterish Moly smells strong and tastes like Garlick Moly and therefore has the same Vertue Mulberry-Tree The Bark is Bitterish Morus Astringent and Hot the Leaves Mucilaginous and Bitterish Mulberries smell Strong and taste Sweet Acid and Slimy and are therefore good for Sore Mouths in Syrup The Bark of the Root is accounted Purgative Ripe Mulberries make a good Wine Myrobalanes are Sweet Bitterish Styptick Myrobalani and Slimy by which they purge Choler as Bitter-Styptick Slimes do Myrtle-Tree The Leaves are Bitterish Myrtus Rough Aromatick and Acrid and of a strong Fragrant Smell It is Stomachick Cordial and Diuretick and outwardly Vulnerary The Astringent Oyl is made by infusion The Flowers have the same Smell and Taste N. HElmet-flower or Monks-Hood tastes Napellus very Acrid and burns the Mouth It is accounted a Poyson causing Straitness of Breath Pain at the Stomach Loss of Sight with Giddiness and a Delirium I gave an handful of Leaves and Roots boyl'd to my Dogg which made no sensible Alteration in him This is an Aconite and has Black Roots Indian-Cresses The Leaves are very Nasturtium Indicum Biting like Mustard-Seed and Slimy and so are the Flowers which eaten with Meat are Antiscorbutick The Seeds are pickled like Capers An Antiscorbutick Oyl may be made by Infusion of the whole Plant in Oyl for Scald-Heads and Scorbutick Pains Tobacco The Leaves are Biting Acrid Nicotiana Bitter and Mucilaginous by which it vomits and purges violently It cleanses Vlcers and heals Wounds and Burns discusses Tumors and allays Pains by the Solanum-Smell which I perceiv'd about the Flowers But it produces Giddiness by its Acrimony by which it causes Sneezing in Powder and evacuates a Lympha from the Glandules of the Mouth if chew'd It 's useful to Hydropical Persons An Oyntment is made of it The Infusion of the dry Leaves in Water cures Tetters Fennil-Flower tastes Sweet and Hot like Nigella Romana Fennil but of no Aromatick Smell We call it Ruffling Dick. By the Taste it is Diuretick Nutmeg is of a Fragrant Oyly Turpentine-Smell Nux Moschata and yields Oyl by Expression and Distillation It has a Biting Aromatick Bitterish Taste and is Diuretick Cephalick and Cordial O. ROse-Bay is of a crude Smell and Oleander very Rough and Bitter like Laurel I cannot perceive any Lethiferous Quality in it Rice yields a Nutritive Slimy and Sweet Oriza Meal It is us'd in Diet and is something Astringent in Fluxes by the Meal P. CHRIST's Thorn is like Hawthorn Paliurus in Taste in the Diuretick Vertue of the Berries and in the Astringency of the Bark The Garden-Poppies Milk is very Bitter Papaver and Acrid and of an Offensive Fetid and Heavy Smell from which Opium is made I believe a Tincture of the Poppy-Roots may be useful And an Oyl may be Expressed from the Seeds Pompions are of a Mellowy Smell and Pepo of a Watry Slimy Taste which is also the taste of the Seed and Leaves They cool Inflammations A Water may be distilled from them The Flesh of the Fruit is Sweet of a Cool Crude and Waterish Nourishment The Seeds are Diuretick by the Oylyness Thorow-Wax tastes Terebinthinate Perfoliata Rough and Bitterish feels Clammy if rubbed and is of a low Terebinthinate Smell The Root tastes Terebinthinate Bitterish and Astringent It is an excellent Vulnerary and is most us'd in Ruptures Parsley is Sweet Hot Pungent Bitterish Petroselinum and Aromatick The Seeds and Leaves have the same Taste The distilled Water and Seeds are good for Wind and are Carminative Diuretick and Pectoral Macedonian-Parsley The Seeds are Bitterish Petroselinum Macedonicum Sweet and Acrid and of a Parsley-Taste and Vertue Sow-Fennil is Pectoral by
its Sweetness Peucedanum but by the Acrimony Bitterness and Foetor very Cleansing and by the same it is Hepatick Vterine Diuretick and Nervine A Conserve is made of the Roots Sow-Fennil is outwardly a good Cleanser and Discusser in Vlcers and Tumors Kidney-Beans have a sweet Pea-Taste Phaseolus and are for Nourishment chiefly Mock-Privet and Alaternus are of a Laurel-Taste Phlliryea and Vertue The Pine-Tree The Leaves are of a Pinus Terebinthinate-Smell and taste Bitterish Rough and Sub-acid The Pine-Kernels taste Acid and Terebinthinate the Nuts are very much Astringent in Taste and Terebinthinate in Smell They are excellent in Spittings of Blood in Powder and boyl'd in Drink Pepper is very Acrid Aromatick Hot Piper Burning and Bitterish A Tincture with Spirit of Wine heats the Stomach and is Vterine If Fourteen Corns be given before the Quartane Ague they throw off the Fits sometimes It has a very hot Oyl in it and Volatile Salt by the Pungency Pistache-Kernels are Bitterish and of Pistacia an Aromatick Turpentine-Taste and Smell They are good Pectorals and Diureticks The Wing'd-Pea has a Bitterish Pea-Taste Pisum The Sensitive-Plant tastes only Sweet Planta Sensitiva sive Herba viva and Rough so that the Motion of it depends on the Fibrous Contexture of the Plant and not on any Spirituous Particles It contracts it self at any Touch and at Sun-Set The Humble-Plant tastes Mucilaginous Planta Humilis and Sweet I tasted It and the Former at the latter End of the Year They both are of the Pea-Class and are said to be Siliquose The Plane-Tree The Leaves and Bark Platanus are very Rough like a Maple and Bitterish Poeony The Green Leaves are Bitterish Poeonia Mas. and Astringent The Fresh Roots are Sweetish Hot and Unpleasant in Taste and smell like Green Wallnut-Peels the Dried are Bitterish with great Astringency and somewhat Fetid By which the Plant is useful in Convulsions in Syrup of the Flowers in which the Foetor is most and in distill'd Water of them The Seeds are Bitter and Rough and of an hot Taste of some Fetid thin Parts The hard Husks may do some good to Acids in Convulsions as Absorbers I cannot think Poeony-Root fit for After-Pains tho' it is commended by Dioscorides and some Practisers He makes it Diuretick and Hepatick An Emulsion may be made of Poeony-Seeds for Children Mountain-Poley tastes Bitterish and Sub-acrid Polium montanum and smells Aromatick It is put amongst the Anti-pestilential Antidotes It opens all Obstructions of the Spleen Womb and Liver and is chiefly an Hepatick as Wormwood Outwardly it is fit for Vlcers It is most properly put into the Class of the Bitter-Sub-acrid Aromaticks and not amongst the Cephalicks Love-Apple is of a strong heady Smell Pomum Amoris and a little Grateful much like French-Marigolds It was very offensive to my Head and by the Fruit seems a Solanum I did not taste it Leeks The Taste and Smell are strong Porrum and rank like Garlick abounding with a Volatile Salt. The Pottage of Leeks is good against the Scurvy and the Quartane-Ague in the Declination of it They discuss the Piles being fry'd with Butter or boyl'd and so does the Fume of Garlick laid upon the Coals It is a strong Diuretick and Thoracick but troubles the Head. Purslain is Watry and Mucilaginous Portulaca and of a crude Smell It is good against Spitting of Blood in Syrup and distill'd Waters and for Hecticks It is much us'd for both The Plumb-Tree The Bark is very Prunus Rough Astringent and Bitterish It has a Gum which is Watrish Fleawort The Seeds are Mucilaginous Psyllium and they are us'd as such to cool Inflammations The Plant is said to be Nauseous Bitter and Offensive to the Stomach It is Purgative and Venemous It feels Viscid Pellitory of Spain is of a burning Acrid Pyrethrum Taste by which it is a good Masticatory And if it be infus'd in Oyl it is very good for Paralytick Lameness and Coldness Q. Belonging to the Spontaneous Plants THE Oak Leaves are Crude Sub-acid Quercus and Rough The Bark is very Rough with little or no Bitterness The Shells of the Acorn have the same Roughness The Kernels of Acorns are Sweet and Rough The Acorn-Cups and Bark are good in all Fluxes Out of the Leaves is distill'd a cooling Water and out of the Bark is made a Decoction for Vulnerary Baths in the Stone and Mouth-Waters The Bark is boyl'd in Ale for the Strangury with Bloody Water Beach Oak and Maple differ little in Taste and Vertue R. RAdix Rhodia The Leaves of this Radix Rhodia Plant are Slimy and the Stalk is Bitterish and Rough It resemsembles Orpin Monks-Rhubarb The Roots are Mucilaginous Rhabarbarum Monachorum and Bitter and the outward Rinde is a little Astringent It is most us'd in Diet-Drink for a Cholagogue in the Scurvy but very gentle True Rhubard has a Dock-Taste is Rhabarbarum Bitter and Astringent with a very little Gumminess or Resin in which is a little Acrimony which is easily lost by any Heat It purges Choler gently by the Bitterness and Acrid Gumminess as Docks do The Leaves are Acerb as Docks be The Root colours the Spittle Yellow and resembles Choler somewhat in Taste as well as Colour Lignum Rhodium is of an Hot Bitterish Lignum Rhodium Sub-astringent Aromatick Taste and smells like a Rose Curriers Sumach is very Rough and Rhus Bitterish on which the Vertue depends in stopping Fluxes The Currain-Tree The Bark is very Ribes Astringent and a little Bitter The Fruit is very Acid. It is made into Quiddany and not a Syrup A Tart Wine is made of it which is boyl'd first to take away the Windiness The Leaves are Rough and Sowre The Black Currain is like the other Ribes fructu nigro but is of a strong stinking and nauseous Smell The Red-Rose-Tree The Flowers are Rosa Rubra Bitterish and Astringent without any considerable Mucilage and smell Fragrant They stop Fluxes and yield a Cordial Water and Spirit Damask-Rose-Tree The Flowers taste Rosa Damascena Mucilaginous Bitter and Astringent and therefore are Purgative The Astringency is least in these Flowers A Syrup is made of them to purge An handful of the Flowers boyl'd in Whey does the same The White-Rose has the same Vertue Ten Ounces of the distill'd Water thereof purges Roses smell either like Musk or Cinnamon or Fainty like Lilies or very Grateful and Fragrant or are inodorous or Fetid as the Yellow Rose The strong Smell of Roses shews an Acrimony in them which helps the bitter Mucilage in purging Red Roses have the same Acrimony yet for want of Mucilage and a greater degree of Bitter the Astringency prevails From whence it is evident how much the Vertue of Herbs depends on divers different Principles of Plants and the absence of one or
a difference in Degree alters the Vertue considerably and therefore all Compositions alter the Nature of the Simples much Rosemary The Green Leaves and Flowers Rosmarinus are Bitterish Acrid and Aromatick in Taste and Smell Rosemary was call'd Libanotis from the Smell like Thus It is therefore an excellent Cephalick in Palsies and Apoplexies us'd in Conserve of the Flowers Spirit or Queen of Hungary's Water or the distill'd Oyl or Decoction of the Wood. Garden-Rue is Bitter Acrid and Hot Ruta and of a strong rank Smell by which it is accounted an Hysterick Medicine A Volatile Salt and Oyl may be distill'd out of it in Sand and by that it is Alexipharmack in Plague-Waters infus'd in Vinegar and eaten with Butter It is boyl'd in Milk for the Worms and us'd to the Belly in Oyl The Conserve of the Leaves or Powder is us'd in Convulsions Give half a Spoonful of the Powder for Nine Days in the Morning in Drink and at Night take Twenty-four Grains of the same Take White Henbane-Seeds Two Ounces powder it adding half an Ounce of Sugar Take in a Spoonful of Syrup of House-Leek a Scruple for Forty Days at the Full and New Moon Bathe the Feet in this following Decoction and wash the Temples and Forehead Take Rue and Roots of Henbane of each an Handful boyl them in Spring-Water a Quarter of an Hour then make a Bathe Take White Wine Two Pound Juyce of Rue inward Bark of Elder and the Leaves of each Two Ounces boyl them in the Wine to half the Quantity then take Two or Three Spoonfuls in the Morning fasting This is accounted Sir Theodore Mayhern's Receipt who says It has cured many The whole Vertue of it lies in the Opiate Faculty and the Rue Rue is Diuretick Emmenagogue and Cephalick but exceeding Hot in Taste and Smell I have seen it blister the Lips upon chewing It discusses Wind strongly S. SAvin is of a biting Turpentine-Taste Sabina Strong Bitter a little Mucilaginous and Astringent and of a Turpentine-Smell when rubb'd but before more Fetid By which it is Vterine provoking the Menses and driving out the Foetus and After-Birth Outwardly it is a strong Cleansing Vulnerary and Diuretick inwardly by the Turpentine-Smell You may make a Cleansing Oyntment of it with Axungia Porci Sage is Bitterish Hot and Aromatick Salvia in Taste and Smell It is a Cephalick in Decoction and Conserve of the Flowers and us'd in Cephalick Waters and a Chymical Oyl drawn from it is in use It provokes Vrine baked in Paste and put into a Vessel of Beer and therefore is us'd in Dropsies and is boyl'd in Posset-Drink for Sweating and 't is us'd as Thea. It is Cleansing in Gargles and in Nervine Baths and Oyntments discussing The Aromatick Oyly Turpentine of Sage is strain'd through the Pores of the Tops of it and feels Clammy or Glutinous Elder-Rose The Flowers are Mucilaginous Sambucus Rosea and smell neither considerably nor like Elder Yellow-Saunders is Bitterish Astringent Santalum Citrinum and Aromatick and of a Musky Fragrant Odor and therefore is Cordial Astringent Aperitive and Cephalick by the Bitterish Aromatick Taste Prickly-Bindweed is of a Mealy Dry Sarsaparilla Taste The Decoction soon turns sowre Quaere Whether there be any Acrimony in it by which it sweats Tile-Tree is Mealy and Acrid Quaere Whether That may not be a Substitute of it though no Root that I know of is in any Shrub but Periclymenum-Root which has any considerable Acrid Hop-Roots are like it in Vertue Quaere Whether it be not Bitterish like them Sassaphras is a Wood of a Fennil and Sassaphras Aromatick Smell and tastes Sweet Hot and Aromatick and therefore is Diureretick Carminative and Pectoral like Fennil and yields an Oyl It is good in Sweating Decoctions Catarrhs and the Gout It yields a Resin if extracted by Spirit of Wine as Cinnamon does and both will praecipitate with Water The Bark is the strongest Savory is very Biting Hot and Bitterish Satureia and of a strong Aromatick Scent flying strongly into the Nose It is a Cephalick and Diuretick When pickled it tastes like Sampire It is of the Nature of Hyssop By their great Acrimony both of them act like Volatile Salt which is evidently in them Scammony-Bindweed It yields a Resin Scammonia like Jalap is Milky if wet and is at first like Milk running out of the cut Root as Dioscorides says and therefore has at first some Acrid Tithymal-Taste by which it purges though when it is kept in the Shops it has no Acrid Taste but smells somewhat Acid as Resin of Jalap does It purges strongly It is thought to be a sort of Bindweed The dried Juyce of the Root is call'd Scammony The Resin dissolv'd in Spirit of Wine is put into Syrup to purge By the Milk and Acrimony it may be referr'd to the Class of the Tithymalus It has no Bitterness and for that Reason I think it is not a Convolvulus though the Figure makes it so Chives taste of the same Acrid as Garlick Schaenoprassum and of the same rank Smell and Vertue exciting Appetite and therefore us'd in Sauces Camels-Hair is Astringent and Aromatick Schoenanthus smelling like a Rose Squills is Bitter Mucilaginous and Acrid Scilla and of a rank Smell When fresh if rubb'd on the Skin it will make it smart The Wine of Squills is best for Vomiting But Vinegar corrects the Volatile Salt in Squills Oyl heals their Stinging of the Hands Cater-Pillars with the Leaves of Bupleurum Scorpioides bupleurifolia are of a Pea-Taste and Flavor Vipers-Grass The Roots Leaves and Scorzonera Flowers have an Insipid Watrish and Sweet Taste It is Cooling and fit for Food But where the Sudorifick Cordial Quality lies I cannot find The Milk is Sweet Assyrian-Plumbs are Sweetish Slimy Sebestens and Pectorals Tree-House-Leek tastes Watrish and Astringent Sedum Arborescens like the Ordinary House-Leek Sena is Mucilaginous Slimy Bitterish Sena and a little Hot or Acrid and of a strong Herby-Smell like New Hay It purges Serum gently in Decoction or Powder but gripes by the Viscid Slime which may be corrected by Tartar. Sea-Wormwood I describ'd That I found Seriphium in the Garden under the Letter A as I have done others Mr. Ray found it Wild But I find by this Instance that Wild Plants are stronger than those of the Garden Sea-Wormwood is less Astringent than the Common and more Hot. It has a nauseous Taste being very Bitter and Acrid and therefore is very Diuretick good for Worms and less agreeable to the Stomach than Common-Wormwood Snake-Weed smells of Turpentine strongly Serpentaria Virginiana like Valerian-Roots and tastes Bitter and Acrid Half a Drachm of the Powder is given before an Ague-Fit It is Alexipharmack and Diuretick I have given it very successively for driving the Gout from the Stomach Seseli-Seed is very Bitter
has a Fetid Turpentine-Scent as other Bitumens have The Tincture of it with Spirit of Wine and the Volatile Salt and Oyl are good Antibystericks by their Foetor Lacca is a Brittle Resin without Smell Gum Laccae or Taste and is dissolvible in Spirit of Wine It is not of that opening Vertue Authors give it unless because it colours the Spittle It is accounted good for the Jaundice It is the Gum of a sort of Plumb-Tree Boyl'd Turpentine becomes of a Resinous Terebinthina Cocta Nature by losing the Spirituous Oyl in boyling And so Resins differ from Turpentines and Natural Balsams by having less Oyl than they but more of an Acid and Gumminess Wax tastes Gummy Oyly and Hot and is Cera of a very grateful Smell by which it is Mollifying Digestive and Emplastick It is the Gummy Terebinth of Plants gather'd and prepar'd by Bees and differs from Honey as Turpentines do from Gum-Resins It yields an Oyl which is discussive in Tumors if distill'd by an open Fire CHAP. V. Of Sweet-scented Gum-Resins LAbdanum is of an Hot and Resinous Labdanum Taste and of a Fragrant Scent It is dissolvible in Oyl and is the Gum of Cistus which easily grows soft It is us'd outwardly in Perfumes and Plasters for Nervous Distempers heating and mollifying them and inwardly is us'd for Coughs and Cephalick Distempers which are the general Effects of all Sweet-scented Gum-Resins Gum-Animi is of a grateful Turpentine-Smell Gum. Animi and dissolvible in the Spirit of Wine It is accounted Nervine Benzoin is of a grateful Smell resembling Benzoin Xylo-Aloes This Resin dissolves in the Spirit of Wine into a Tincture and the Flowers of it are good opening Pectorals Gum-Caranna is Resinous and smells like Caranna Tacamahacca It is us'd in hot Plasters to warm the Nerves Tacamahacca is an Odoriferous Gum-Resin Tacamahacca Outwardly it is us'd in cold Distempers of the Nerves and is very sticking Balm of Tolu is Gummy in Taste and Balsamum de Tolu a little Hot and Bitterish It has an Aromatick Scent like Limons It is dissolv'd in Barley-Water for Syrup and in Spirit of Wine for Tincture and may be given in Pills or Powder for stopping Coughs It is a little Cleansing and very grateful to the Stomach more than any other Turpentine Styrax-Calamita is a Gum-Resin of a Styrax Calamita sweet Scent tasting Gummy Burgundy-Pitch is Clammy and Gummy Pix Burgundica and of a sweet Turpentine-Scent It is dissolvible in Oyl Gum-Elemi is of a sweet Turpentine-Scent Gum Elemi Gummy and Resinous It dissolves in Oyl and is us'd in Wounds of the Head. It is the Resin of Cedar which has the most Acrid Turpentine Gum-Guajacum tastes Brittle Gummy and Gum. Guaici a little Hot and smells Sweet and Resinous It is dissolv'd in Spirit of Wine and is Diaphoretick by the Gumminess Resins of Scammony and Jalap are Artificial Resina Scammonii Jalapii Resins containing an Acrid Salt which the Acid of the Plants has coagulated with the Oyl These Resins work most when dissolv'd by an Oyl and then gripe least They smell Sub-acid as Spurge pounded does The Tithymaline-Milk is no way different from a Resin but by being dissolv'd with Water Hence Scammony and Mechoacanna yield a Milk when fresh Resins of Sassaphras and Cinnamon Such Resina ligni Sassaphras Cinnamomi warming Resins may be extracted out of Aromaticks The sweet Aromaticks are most of them Umbelliferous in whose Roots Dr. Grew observ'd Balsam Vessels These sorts of Resins do not purge having neither a violent Acrid nor a Fetidness but an agreeable Texture of both whereby they please and do not irritate our Spirits and Fibrous Membranes These Vegetable altering Resins act on the Red Part of the Blood by their Suitableness of Texture and Principles supplying their Quantity raising their Digestion and quickning their Motion These Resins are the immediate Matter of hotter Effluviums in Vegetables and produce Smells CHAP. VI. Of Balsams BAlsams have a more Liquid Consistence because of a greater Plenty of Oyl which is therefore less fixt by the Acid And also a more diluted Gumminess is observable in them with an Acrimony Turpentine tastes Bitter Hot and Gummy Terebinthina and is of a grateful strong Smell by the Bitter-Acrid being Diuretick It cleanses the Kidneys and by the Gummoseness stops Rheums and by both is Laxative Cleansing Agglutinating and Digesting in Vlcers Balm of Gilead has a Turpentine-Taste Balsamum Mechae Bitter Hot and Gummy with an Aromatick Flavor by which it is more Grateful to the Stomach and is good in the Stone Gout Cough Scurvy and all Vlcers It helps the Dissolution of the purging Resins in Pills and is counterfeited by mixing Turpentine and Oyl of Juniper Balm of Peru is Bitter Hot Aromatick Balsamum Peruvianum and of a Fragrant Scent Liquid-Amber is an Oyly Resinous Liquor Liquida Ambra It is of an excellent sweet Smell given for Coughs and outwardly us'd for Palsies Liquid-Storax is like Liquid-Amber Storax Liquida Tarr is of a Fetid strong Smell and Pix liquida of a Bitter Hot Acrid and Gummy Taste by which it Cleanses and Heals and by the Gumminess Agglutinates It is an excellent outward Vulnerary and inwardly is a Pectoral given in Pills with Powder of Liquorish and Sugar-Candy Petrolaeum is a Fetid Bitumen and of a Petrolaeum strong Turpentine-Smell It yields an Oyl and Colophony in Distillation and is used outwardly for Palsies It is of the Nature of Saccinum which seems to be a thickned Petrolaeum Amber-Grise is a greasy Bitumen and Ambra grisea of an excellent Scent whereby it is Cordial and agreeable to the Spirits It is found in the Sea. A Tincture is made of it with Spirit of Citrons Dos Gr. XV. ad XX. in a dry Form. It is powder'd with Sugar in a double Quantity and some Drops of Oyl of Cinnamon are added for an high Cordial Oyl-Olive or Sallet-Oyl is smooth insipid Oleum Olivarum and roapy It is moderately hot and mollifying by the Mucilage It contains an Acid offensive to the Eyes It is Pectoral and relaxing the Passages and defending them against sharp Humors and Poyson Oyl procures Vomiting Much of it is offensive to the Stomach But the Oyl of unripe Olives is Astringent Pickled Olives are Bitterish and the distill'd Oyl is Fetid Penetrating and Discussing The Olive-Tree is Bitterish and Styptick Outwardly Oyl smooths the Skin and stops the Pores and thereby hinders Transpiration as it stops the Pores of a Filter By its Mucilage it mollifies and is Anodyne The Oyl and Acid in it make it Inflammable as Turpentines and Resins be on the same Account Oyl has a Sliminess in it and Turpentines have a Gum It is offensive to Insects by stopping their Lungs but it will not kill Earth-Worms I will here give the several Tastes of Oyl in Vegetables
such a particular Fermentation to the Juyce of the Stock as to alter it into the nature of the Graft and if the Seed be a perfect Plant there may lodge such an Original Juyce in each part of the Plant as may change the nature of the same Juyce in the several parts So in Chelidonium minus the Acrimony is very manifest in the Stalk but neither in the Leaves or Root but I rather believe that if the Juyce of a Plant is the same in the whole Plant different alterations of the same Juyce may happen by a higher degree of Fermentation So the Roots of Wormwood are Sweet-Aromatick The Leaves very Bitter-Aromatick The Bark of Ash is Bitter-Rough The Flowers have also an Acrid These Alterations happen by a higher degree of Fermentation in the same Juyce So Fermented Liquors acquire a Ripeness by long keeping and by the difference of Vessels in which they are kept Upon this account the Juyce in Roots is kept more cool But in the Leaves the Stalks more exposed to the Agitation of the Air and Heat of the Sun whence will arise a difference of Tastes and Digestion It is most probable that the difference of the Digestion happens not only by Original different Juyces in Plantulâ Seminali but also by the difference of Vessels which seems very evident in Seeds and Fruits where without an addition of a Ferment the same Fruit becomes Sweet Sub-acid and Slimy which at first was Acid and very Rough. And Nuts become Sweet and Oyly which were at first Austere The Root of Vines tastes Bitterish and Rough The Leaves Acerb The Ripe Grape Sweet Sub-acid and Slimy The Seed Austere as the Root So that these different Tastes shew the Alterations which happen in the Juyce of the Vine From Austere it comes to an Acerbity in the Leaves and from thence to a Sweet Sub-acid in Grapes but the Stone or Seed returns to the Austerity of the Root Wine is made out of the Sweet Sub-Acid Vinum Juyce of the Grape And the same is the nature of all the Juyces of Berries of the same Taste The Acid is evident to the Sense and an Oyl produces the Sweetness This is the Taste of New-Drink Metheglin and Sugar dissolved in Water and most other Liquors usually Fermented and this Sweetness is a certain sign of an Oyl and Acid for these may be distilled out of Honey Sugar New-Wine and Beer by a strong Fire And there is no other eminent Principles in Sweet Tastes but these Therefore from them the Fermentation of these Liquors must be deduced The Acid of Fermenting Liquors cannot produce the heat of the Liquor by acting on the Earthy parts because they are already mixt with the Acid and kept fluid by it otherwise the Earth would wholly precipitate But this Heat proceeds from the Effervescence made betwixt the Oyl and Acid which will cause a considerable Heat as is manifest by the Artificial mixture mentioned All Fluids have an Internal Agitation of parts which produces their Fluidity which being supposed and also a contrariety of particular Figures betwixt Oyl and Acids the first being Ramose and the last Angular It may easily be conceived that a difference of Motion will be natural to these two Principles which two Motions meeting give a disturbance to their natural Tendencies and from thence proceeds the Effervescence which is always promoted by some external Heat as of the Sun or else the Liquors are boyled before Fermentation as in Metheglin Beer and some Wines The effect of a great deal of Acid upon Oyl is to coagulate it but a smaller quantity Fermented with it expands opens and rarefies the Oyl This is evidently done in the Butter of Antimony where the Acids of Sublimate open the close Texture of the Sulphur and gives it the form of Butter The same is the effect of Fermentation the Acid acts on the Oyl by degrees and mixes with it and because their mixture happens in a Fluid the Water is also intermixt with them and thereby the Oyl is dissolved in the Liquor and produces a Winy Spirit which diluted in much Water is called a Wine and if it be distilled from it a Brandy Spirit which is Inflammable like Oyl If the greatest quantity of Oyl be evaporated out of Wine a Vinegar is produced by the remaining and prevailing Acid which has its Pungency from some Oyly parts which are still mixt with the Tartar of Vinegar and which will yield a burning Spirit if Vinegar be distilled from Saccharum Saturni The Agitation which happens from the Effervescence of these two Principles in Fermentation shakes all the parts of the Liquor Fermenting whereby the most Feculent parts in Wine and the greater Farinaceous parts in Beer subside but the more light rise to the top of the Liquor in an Effervescence These Heterogeneous parts being separated the remaining Liquor is clear and consists of a Winy Juyce in which the Oyl is most prevalent and has also an Acid mixed with it And in Beer the Farinaceous parts are much rarefied having their Oyl very much loosened and sharpened by the Acid and from hence proceeds the quickness and briskness of Liquors Dr. Willis in his Pharmaceutice mentions a way of distilling an Oyl from Spirit of Wine by means of a strong Spirit of Vitriol Therefore Acids help the Separation of Oyls from the mixture in Plants For this end we put Tartar or Salt into the Vesica with Seeds which are to be distilled for the separation of the Oyl is thereby promoted The Oyl of Wines is sufficiently proved by Dr. Willis's Experiment and the Acid by Tartar but it 's not improbable that some Salt is also produced by this mixture of Oyl and Acid with a little Earth Which is most clearly proved by the Salts which are described by Mr. Lewenhock in many sorts of Wine which as I remember differ not much from the Salts of Vinegar The Oyl Acid an the Volatile Salt united in Spirit of Wine are much of the nature of a dissolved Resin having the same Principles and therefore easily Extract Resins and Oyls of Vegetables and turn Milky if put to a Watry Vehicle By the means of an Acid in the Spirit of Wine Spirit of Sal Ammoniack coagulates with Spirit of Wine into an Offa Alba. A Slimy Oyl such as is in the Yelk of an Egg makes distilled Oyls to dissolve easily in Watry Liquors and therefore there is found a Mucilage or Gumminess attending most Vegetable Oyls whereby the Oyls are mixed with their Juyces Sugar is an Oyly Acid like Tartar with this a distilled Oyl easily mixes and is by this means dissolved in Water The Spirit of Vegetable Liquors Fermented and Distilled is nothing but an Oyl rarefied and loosened from the mixture of the Juyce by means of the Acid and by their mixture also some Volatile Salt is produced therefore these Spirits are Inflammable like Resins and they are no Simple Principles but compounded of others
This Spirit is produced by Fermentation and therefore can be no Cause of it as is ordinarily supposed Spirit of Wine is by reason of its Resinous Composition agreeable to the Red part of the Blood and is a familiar Specifick to supply its Defect and excite its brisk motion whereby it is Cordial Refreshing and supplying new Spirits by its Similitude of Texture The long use of it brings a Phthisis by too much rarefying the Blood into Salts or a Dropsie thickning the Serum of the Blood whereby the Viscera are obstructed and Sanguification destroyed by the unaptness for mixture with the new Chyle Spirit of Wine tastes Sweet very Hot and Pungent the Sweetness is from the Oyl and the hot Pungency from a Volatile Salt. Leaven smells strong of Dough and Fermentum panificum tastes Salt and Sowrish by the addition of common Salt to Dough the Oyly parts of the Meal are loosened from the mixture for the Acid of Salt is Pungent whereby it breaks the Texture of the Farinaceous parts and sets the Oyl more free by combining with the Earthy Particles with which all Acids readily mix When the Oyl is loosened from its mixture with Earthy Particles by the Acid of the Ferment it is easily agitated by the Air and by the Contrariety of parts the Oyl and Acid act on one another and cause a Heat and make the whole mixture swell as it happens in Electuaries in which Contraries ferment Leaven is kept a good while whereby it is made more Sowre and thereby fitter to begin a Fermentation in other Dough. The Oyl of the Leaven being more loosened by Fermentation is moderately Hot and also Salt and Sowre which temper the Heat And Leaven is used outwardly in drawing Plasters Wheat and Barley considered in their perfect State as Vegetables taste Sweet and Slimy when prepared for Bread or Beer they are reduced into Meal which still has the Principles unaltered which in both were an Oyly Acid with a Slime which is a more fixt Oyl When these Plants are fermented the Mixture of these Principles must be destroyed the Oyl must be rarefied and the Acid freed from Earthy parts whereby its Pungency may give a quickness to the Liquor The Sliminess is attenuated by the Oyl and Acids commotion and by that the Oyl and Acid are dissolved in the Liquor or else huff the Farinaceous Mass in the making of Bread. Barme is the fine part of the Farina Flos Cerevisiae decocted which wants room in the Fermenting Liquor and therefore by the Agitation of parts during the Fermentation is displaced and by its lightness is carried to the top of the Liquor and it tastes Slimy without any manifest Acidity By the Bubbles it is probable that some Spirituous parts are mixed with it which consist of an Oyly Acid and therefore it is used to excite a new Fermentation in other Liquors Such frothy Bubbles are observable in Bottled Liquors from a Windy Spirit flying up to the top of the Liquor which is inclosed with Froth Sugar Ferments all Liquors and Electuaries Saccharum It consists of an Oyl and Acid which being dissolved in Water ferment together and obtain a looser Texture whereby a Windy Spirit is produced And from this Instance it appears that an Oyl and Acid are sufficient to produce a Fermentation which must be continued by the same by which it was produced that is by the Agitation of an Oyl and Acid and the effect of Fermentation is a looser Texture of the Oyl and Acid of the Body which is Fermented which Oyl and Acid give the Winy Taste to Liquors Fermented The Contrariety of an Oyl and Acid may more evidently appear by the mixture of Sulphur which contains an Oyl and Acid and for that reason is the immediate matter of Fire The Oyl and Resins of Vegetables and Fat 's of Animals burn as readily as Sulphur and have the same disturbed Flame From whence a Contrariety of parts and an Agitation depending on that Contrariety may be inferr'd which is yet more manifest in the detonation made betwixt Sulphur and Nitre and the explosion by the mixture of both with an Alkali If Oyl and Acid produce a Flame by a violent motion given them by Fire it seems probable that the same having a gentler Agitation from the parts of a Ferment or the external heat of Fire or the Sun produce in Vegetable Juyces a brisk Agitation of parts which Agitation is promoted by the Contrariety of parts in Oyl and Acid As Acids help the production of Flame from Oyls and make it burn with some noyse so in Fermentation the Oyl and Acid of Vegetables as soon as the Sliminess natural to Oyls is dissolved in Water are set free and are the chief active Principles which may easily be agitated by a Ferment whose parts have been put into motion by a former Fermentation whose effects viz. an Oyl and Acid it also contains The great force of Vegetation and the breaking of Bottles and Vessels by Fermented Liquors can no way be explained but by some Effervescence which comes near the nature of Explosion Such is the Contrariety of Oyl and Acid briskly agitated by an External Heat The effects of Sulphur and Oyl are contrary to Acids and correct them and Acids fix Sulphurs and coagulate Volatile Oyls and therefore they act one on the other and are contrary I do not affirm That all Oyls and Acids mixt will presently ferment but there must be an actual-Heat given them by External Fire or Internal Fiery Particles lodged in Oyl of Vitriol or by a Ferment in Artificial Fermentations or the Sun in Vegetation of Plants which grow not till an External Heat excites the Motion of the Oyl and Acid natural to all Plants and in the mixtures I have mentioned the Heat is not immediately perceived but after some time so in Fermentation immediately produced by a Ferment but in some space of time CHAP. VIII Of the Preparation of Vegetables SInce the Vertues of Vegetables may be known by their Tastes and Odors I may also affirm That the truest way of judging what Preparations are the fittest for each Vegetable is by the Taste and Smell and that is the best Preparation in which the Taste and Smell is preserved Nature it self has Prepared our Medicines by Mixtures Strainings and Digestions and given to each Plant a particular Composition of Tastes and sometimes Compounded Odors designedly suited and fitted for the particular vitiated Humors in Animals For Plants were not only designed for our Nourishment but likewise for our Physick and those that were for Food are found out by their pleasant Sweet Taste and grateful Odor but those for Medicine by the Offensive or Nauseous Taste and Smell If we should torture our Nourishment by the same degrees of Fire as Medicines are Prepared we should destroy that natural Sweetness of our Food which is a fitter Taste for Aliments than those of Spirits Oyls Salts Tinctures
Dean of Durham's Counsel and Directions Divine and Moral in Letters of Advice to a Young Gentleman soon after his Admission into a Colledge in Oxford Arch-bishop Stern's Logick The Pope's Bull concerning the Damnation Excommunication c. of Queen Elizaheth with Observations and Animadversions thereon By Thomas Lord Bishop of Lincoln There is also Printed with it the Popes Bull for the Damnation and Excommunication of King Henry the Eighth The Catholick Balance or a Discourse determining the Controversies concerning 1. The Catholick Doctrines 2. The Primacy of St. Peter and the Bishop of Rome 3. The Subjection and Authority of the Church in a Christian State According to the Suffrages of the primest Antiquity Written with most Impartial Sincerity at the Request of a Private Gentleman ΦΑΡΜΑΚΟ-ΒΑΣΑÎΟΣ OR THE Touch-stone of Medicines c. VOL. II. Containing Four PARTS Part the Third Of the Tastes and Virtues of Minerals and the similitude of their Principles to those of Vegetables Part the Fourth Of the Tastes and Virtues of Animal Medicines and the Origine of Animal Humors Part the Fifth Containing the Classes of Specificks distinguished by their Tastes and the Humors which they Correct Part the Sixth Contains a new Method for distinguishing Plants into Classes by their Tastes and Smells In the Appendix The Animal Medicines are reduced into a Scheme by their Tastes The Minerals are also digested under their several Tastes and many Observations are added which were omitted in the preceding Parts TO THE Right Honourable WILLIAM Lord Digby Baron Digby OF Geashil in IRELAND My Lord I Designed the subject of this Essay at Coleshil-Hall in Warwick-shire whilst I attended there as a Physician And therefore I humbly apply my self to your Lordship for the Patronage of it The great Favours I have received from your Honourable Family oblige me to make this Dedication but especially your Lordship's curiosity in reading the Philosophy of this Age and your Ingenious Studies which have given your Lordship the advantage of judging of a greater Subject I am much obliged to many Gentlemen of your Country who have Tasted many Plants with me and I desire to make this Tract more acceptable to them by this Dedication of it to your Lordship whom they justly Honour and Esteem for your Zealous concern for the Preservation of our Church and State. I will give your Lordship this short account of the design of this ensuing Book I shall assert that Minerals Animals and Vegetables have Water Earth Oyl and Acids for their Principles Of these they are compounded and into these they are ultimately resolved Generation being the mixture of Principles and Corruption the separation of them This Opinion agrees with and illustrates the Antient Hypothesis That all Bodies are compounded of Moist Dry Hot and Cool Principles The Humidity depends on the Water the dryness on the Earth the Oyl is Inflammable and the Matter of Fire in Vegetables In Minerals the Oyly Sulphur burns in Animals the Oyly Fat is Inflammable The Oyls Fat 's and Sulphurs are the same Oyly Principle but they differ by their several States Mixtures and Digestions The Acid Principle produces Coldness in Animal Humors according to Hippocrates's Observation 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 And it is observable that Nitre which is Acid tastes very Cool and the Sulphureous Acid which abounds in the Air is esteemed the Principle of Cold. The Oyly Principle is the Hot Principle in Animals as Hippocrates affirms 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Because the Ancients observed these Qualities to abound in Earth Water Fire and Air they called these Elements and supposed all Bodies to be compounded of them Those Constitutions they called Dry in which Earth abounds those Moist in which Water prevails the Oyl high digested makes the Constitution Hot and a great Acidity renders the Constitution Cold. Galen describes Choler as Bitter Acrid and Detergent Phlegm as Crude Slimy and Cool The Atra bilis is described as Acid which Galen says is evacuated into the Stomach and there becomes Styptick Hippocrates affirms the Atra bilis to be Viscid 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 so that by Atra bilis the Ancient Physicians understood the Slimy Acid of the Spleen which when the Spleen is obstructed is carried by the Arteries of the Stomach into its Cavity where this Slime and Acidity abounding produce the Flatus Hypochondriacus and this Acidity descending into the Guts turns the Choler it there meets into a black Colour from whence it has the name of Atra bilis From the taste of these Humors Bitter Acrid Choler Acid Lympha and Viscid Slime the Famous Sylvius deduces his Notions of all Diseases as the Ancients did from Choler Phlegm and Atra bilis But I will in this Treatise present your Lordship with a larger Scheme of Animal Humors I shall endeavour in this Tract to explain the Virtues of Mineral and Animal Medicines by their Tastes and Smells as I have done that of Vegetables Though Galen did exactly describe the Tastes of Vegetables yet he was wholly perplexed about Minerals and the same is the general fault of the Chymists who attribute wonderful Effects to their Gold Medicines but observe no Taste though the sweet Stypticity is evident in Tincture of Gold from whence it has its Vertue That Vegetables Minerals and Animals have the same kind of Taste at first may seem strange but we must consider that Vegetables receive their Juices from Minerals to prove this I need only instance in Hepatica Terrestris which smells of a Petroleum and Minerals have their Acid Sweet Slimy and Bitter Tastes Out of these the Juices for Vegetables is prepared by Fermentation and the dissolving Power of the Sulphur-Acid in the Air If this Nourishment be ill prepared it keeps its Mineral Nature and petrefies Plants hence Stoney parts are observed in Oaks whilst growing and Coral smells Earthy and Sulphureous like a Flint if two pieces be rubbed together I must farther observe that Animals have their Sweet Bitter Salt and Acrid Tastes from Vegetables which by Putrefaction acquire an Animal Nature yielding Urinous Spirits and all Vegetables become fit Nourishment for Animals by their Fermentation in the Stomach Many Marine Plants such as Sponge have a middle state of Principles betwixt Vegetables and Animals and therefore yield a Volatile Salt like Animals and Fixt like Vegetables I will give one Instance from the greatest of our English Physicians Dr. Willis to shew his Opinion of the usefulness of a Rational from the taste of an Empyrical Medicine in the Chincough from whence he framed his Methodical and Rational Cure of it He examined the Virtue of Cup-moss by the Taste and says Virtutis astrictoriae est atque particulas nonnihil acres salis volatilis copiam redolentes in se continet unde conjectari licebit usum ejus esse sanguinem figere serique fluxiones sedare ac insuper succum nerveum volatilizando diathesin spasmodicam tollere The Virtues of Medicines were first known by the Tastes
the Acid is in a lesser proportion and more intimately mixt with each Particle of Sulphur as it happens in the Butter of Antimony from which the Corrosion proceeds So that Arsenic is corrosive not only by the Volatility of Sulphur but also by the particular Mixture of each Particle of Acid with a like Particle of Sulphureous Oyl and therefore the Butter of Arsenic is extreamly Corrosive in which the Acid is mixed with the Oyl as in Milk the Butter and Acid are united and the Acid opens the Sulphur and gives it the form of Butter The Bitumens of the Earth arise from Bitumina the Sulphur of Minerals when it is Butyrose or less Coagulate by the Acid. If then it be mixt with Clay or Bole or Earth which is fat and soft like a Mucilage it produces a Composition like Turpentine in Taste Smell and Vertue All Turpentines having an Oyl and Acid in them besides a Mucilage or Gumminess The Mineral Bitumens may be divided as Turpentines be into Fetid Bitumens like Resins as Succinum which is a hardened Petroleum Asphaltus is as hard as Pitch Gagates is like Succinum both stink when burnt and yield an Oyl and an Acid Spirit like Resins Pit-Coal distilled in an Earthen Retort yielded a Volatile Smoaky Salt which made a great Effervescence with Spirit of Nitre and tasted Pungent and also a black Oyl Fetid like Oyl of Hartshorn I thought this a considerable Experiment to prove that a Volatile Salt and Oyl may be made from Minerals as well as Vegetables and confirmed my opinion about the Similitude of Principles Other Fetid Bitumens are more Liquid as Naphtha and other Bitumens Swimming on Water There are Bitumens plainly like common Turpentine as Petroleum which distilled yields an Oyl like Oyl of Turpentine and a Colophony remains which is a Resin The Petroleum swims on Waters and gives them a Healing Vertue like Oyl of Turpentine Petroleum is either White or Red. Oleum terrae is more Sweet and Fragrant than Petroleum Some Bitumens are more Fragrant than the rest Ambra Grysea is a Greasie Soft Bitumen of a Fragrant Cordial Smell found in the Sea and it is not improbable that the Salt of the Sea may render this Bitumen Fragrant as the Salts of the Blood give Turpentine a Violet Smell From the Similitude of Taste Smell and Principles betwixt Bitumens and Turpentines I could not but infer the Production of the Vegetable Turpentine was from the supply of the Mineral Bitumen which is dissolved and swims on many Waters and in the Spring-time may easily be rarefied and the Fumes of it lodged in the Surface of the Earth to give an Oyl fit for Vegetables The Acid of Vegetables is from Minerals and therefore the Oyl comes thence also for the Oyl and Acid in both Kingdoms are usually associated and go together and produce the chief effects in both constituting Salts and Resins in Vegetables and Sulphurs in Minerals c. The Oyls and Resins of Vegetables are Inflammable as Sulphur The Antherae ex pino Junipero Musco terrestri Clavato are observed to be very Inflammable but especially those of Club-Moss which yield an Oyl by Extraction with Tincture of Salt of Tartar and afterward by distillation as it is mentioned in Mr. Ray's History of Plants And the Learned Wedelius says That the Lixivium of Woad being Precipitated by an Acid yields the same Sulphureous Smell as appears in the Preparation of Sulphur auratum Antimonii and a yellow Sulphur is Precipitated which has the Smell Colour and Inflammability of Sulphur Such is the Artificial Sulphur I will mention hereafter made by Oyl of Turpentine and Oyl of Vitriol Vid. Flores Sulph CHAP. V. Of SALTS Salts are either Simple from one Principle or Compounded of many THE Acid of Sulphur is the universal Acid spread thro' Minerals Vegetables and Animals in each Kingdom varying only by the several Mixtures Compositions and Decompositions which are mentioned hereafter and there is no other Simple Salt but the Acid of Sulphur Compounded Salts are either First Artificial as 1. Volatile and Fixt Salts which are made by Distillation or Calcination But the Composition necessary to produce a Volatile Salt is made Naturally in Vegetables and the same is made Artificially out of Vegetables by putrefying any Vegetable and then distilling it Fixt and Volatile Salts may be termed Simple Salts because they may be Compounded again by an Acid as 2. In Vitriolate Salts Ammoniac Salts and Nitrose Salts Secondly Compounded Natural Salts are either compounded 1. Of an Acid and Mineral as Vitriolate Salts 2. Of an Acid and Earth as Alum Nitre Sal-gem and Sea-Salt 3. Of two Salts as the Ammoniac Salt in Animals evident in Blood and Vrine 4. Of an Oyl and Volatile Salt as in Aromatick Vegetables and other Acrids Or 5. Of an Oyl and Acid as in Tartar and the Sulphureous Acids of Minerals Of all these Compositions I will give divers Instances but first I will collect out of Dr. Grew's Anatomy of Plants what he observed about the proportion of Fixt Salts in the different tastes of Plants and give some reflections on them One pound of Marjoram affords a scruple of Lixivial Salt which is an Aromatick Plant. Of Oak-Bark which is Astringent one pound yields half a drachm Of Liquorish which is Sweet one pound yields half a drachm Of Anniseeds which is Sweet Acrid and Aromatick one pound yields two scruples Of Sorrel which is Sowre one pound yields a drachm Of Garden Scurvy-Grass one pound yields two drachms and half a scruple Of Sea Scurvy-Grass one pound yields nine drachms which proportion is greater than in any other Plant and more than in the Garden Scurvy-Grass Of Mint which is Bitterish Sub-acrid Aromatick and Astringent one pound yields five drachms and a scruple Of Agrimony one pound yields five scruples and six grains of Salt the Taste of it is Bitterish Astringent and Sub-acrid with an Aromatick Smell Of Mugwort which is Bitter Sub-acrid and of a mixt Smell one pound yields two drachms and two scruples Of Rosemary one pound yielded five scruples Of Mallows which is a Watry Mucilage one pound yields five drachms and two scruples Of Resins and Turpentine Gums very little Salt is collected as out of Mastich Olibanum and Assa Foetida Gum-Arabick yields a little Salt. Euphorbium yields two scruples of Salt. Myrrhe the same quantity which is strange the one being very Acrid and the other Bitter Opium yields near a scruple of Salt and is Bitterish Fetid and very Acrid Aloes which is Sweet Bitter Gummy and Sub-acrid yields one scruple of Salt. Scammony yields half a scruple of Salt in two scruples of Caput Mortuum Gutta gamba in one scruple of Caput Mortuum has five grains of Salt. Rhubarb yields very little Salt. Jalap one pound yields one drachm and fifteen grains of Salt. Jalap is Clammy or Gummy in Taste Senna one pound yields four scruples and a half of Salt the Taste is Bitterish
Slimy and Sub-acrid Colocynthis one pound which is extreamly Bitter and Acrid yields one ounce which is more than any Plant except Sea Scurvy-Grass Of Ash-Bark one pound yields thirty two grains this Bark is Bitterish and Rough. And Bark of Black-Thorn yields one scruple and five grains I have transcribed the Instances mentioned to confirm my Hypothesis about the Nature of Salt That it is a composition of Oyl Acid and Earth in different proportions in Volatile and Fixt Salts in the latter of which the Fire makes the Composition And these Plants which have a due proportion of Oyl Acid and Earth yield the most Fixt Salt therefore Sea Scurvy-Grass yields the most Volatile and Fixed Salts and all other of the Cress-Taste and also amongst Gums Euphorbium and Opium Bitters have less Oyl and more fixt by the Acid and Earth therefore Mint Agrimony Mugwort and Rosemary have less Salt than the Acrids above-mention'd But where there is an Acrid joyn'd with a strong Bitter as in Coloquintida those have more Fixt Salts than pure Bitters Mucilaginous Plants as Mallows yield a Proportion not inferior to Bitters because of a great Quantity of Oyl Acid and Earth And these Principles in Mucilages are not suddenly driven into Smoak but are united in the Fire into Salt. Sweet Astringent and Acid Tastes yield least Salt for want of a due Proportion of Oyl for its Composition And Watry Gums have little Salt for the same Reason Marjoram and Anniseeds have too little Acid for producing a Fixt Salt. Resins want Earths for the Composition of Salt and the Oyl and Acid burns away too soon The various Figures of Salts Marine and Essential but I cannot allow it that Name because it 's made by the Fire are described by Dr. Grew and Fracassatus in his Epistle to Malpighius of which variety of Figures we cannot give any probable Reasons but from the various Proportions of Oyls Acids and Earths in Plants and the re-mixtures of them in the Fire for the compounding of a Fixt Salt. The change of a Lixivial Salt by the Air is an undeniable Argument of the Composition for it will turn from a Salt Lixivial to Nitrose and Marine Salt and at the same time precipitate an Earth The Separation of the Oyl from the Acid and Earth gives this Nitrose Salt a Bitterness but after the Evaporation of that Oyl the Acid and pure Earth remain and make a Marine Salt Which I think may be the clearest Solution of this great Experiment I find this Experiment in Dr. Willis That Volatile Salts though very white turn into a red Liquor by being expos'd to the Air and then taste not very salt but smell smoaky from the Oyl which is loosened from the mixture with the Acid and Earth Since therefore the Fixt and Volatile Salts may be resolv'd by the Air into Oyls Acid and Earth I do conclude That they are Bodies mixt in the Fire by Distillation and Calcination only which makes Fixt Salts But I cannot omit the Modes of Tastes in Salts for from the Acids which are pungent the Volatile Salts have their Pungency and from the Volatility of distill'd Oyls the Volatile Salts have a Volatility and smoaky Smell The Fixt Salts have their Pungency from the Acid and a Lixivious Smell from the Oyl and from the Earth both Salts have a dry Taste very considerable in Salts We find many Alkalies mixt with an Acid as Crabs-Eyes and Vinegar which taste Salt. So that from many Experiments and likewise from the Taste I affirm That Salts are Compounded Bodies CHAP. VI. Of the Tastes of Salts ALVM is of a rough Acid Taste Alumen by which it coagulates Milk Serose Humors and Choler and therefore it becomes a good Febrifuge and stops all Hemorrhages from the Kidneys and Womb by giving an Astriction to the Fibres of the Membranes as well as by the Coagulation of Humors and checking the Fermentation Outwardly it cools repels and cicatrizes In Suppositories the Acid stimulates and given inwardly in a great quantity it purges and vomits Out of a black calcin'd Slate is made a Lee of which is made Alum The Alum is precipitated by a Lixivium and Vrine So that Alum has a Composition of Salts besides the Acid and Earthy Parts The Alum-Stone in the Air produces a Copperas Alum has not so much Acid as Vitriol and therefore is more Rough. Nitre is Cool Bitterish Pungent and Nitrum Saltish in Taste It is Inflammable and seems to be a mixt Salt having a great Acid by which it cools and has the Effects of an Acid but it will not curdle Milk or Choler neither the Blood nor Serum but the Spirit of it will coagulate all these Liquors The Bitterness argues some Oyly Sulphur in it and the Saltness the mixture of some either Volatile or Lixivious Salt with it and therefore it is Diuretick Spirit of Nitre joyn'd to an Alkaly becomes a new Nitre Inflammable Spirit of Nitre fixes Volatile Salts most and is the strongest Acid in dissolving Minerals and Stones and therefore a great Acid-Diuretick Sweet Spirit of Nitre is made more Sp. Nitri dulcis grateful to the Stomach by the Spirit of Wine Spirituous Acids being more agreeable than sowre Tastes or Acid-rough The Sweet Spirit of Nitre is us'd in Colicks Windiness Tympany and all hot Inflammations the Acid of the Nitre coagulating with the hot Volatile Oyls and Salts in Animals Spirit of Nitre distill'd from Nitre and Lime turned the Serum of the Blood black as in black Vomits and Stools Sal Prunellae tastes Cool Nitrous Acid Sal Prunellae Saltish and a little Sharp or Pungent by which it cools Thirst and Heat and is Diuretick It will not Ferment by the addition of any Acid nor curdle Milk or Choler Borax tastes Cool like Nitre and Saltish-pungent Borax having a Fixt Salt added to it to purifie it If it be Factitious it is mixt of a Volatile Salt and Nitre It is most us'd as a Diuretick and for Vlcers of the Mouth it seems not to be very Aperitive nor proper for forcing Labour otherwise than as a Diuretick Sal-Ammoniack is Salt Pungent Sub-acid Sal Ammoniacum and a good Diuretick being compos'd of a Volatile and Acid Salt. By grinding it with an Alkaly it flies quick into the Nose Sal-Ammoniack is also us'd as an Antifebrifick An artificial Sal-Ammoniack may be produced by mixing Volatile Salt with Spirit of Salt and is a good Medicine Volatile Salt of Hartshorn tastes Cool Sal Volatile Cornu Cervi Saltish Pungent with an Urinous quick smoaky Smell It corrects Acids and gives a quick Motion to stagnating Spirits and Blood. It is a good Diaphoretick and Diuretick and preserves the mixture of the Blood. Fixt Salt tastes Salt Pungent and Sal Fixum smells weakly Urinous it corrects Acids and is Digestive and Diuretick I observe that Fixt Salts agree in Smell and Taste with Volatile and therefore are of a
like Nature and Production Salt of Ash I tasted it in the Shops Sal Fraxini cool and saltish but I believe it was altered by the long keeping of it in the Air the fresh being very Corrosive Salt of Wormwoood unpurified tastes Sal Absynthii Cool Saltish Pungent and Bitterish Salts unpurified taste of the Oyl of the Vegetables and therefore are better than clear Salt. Salt of Scurvy-Grass tastes only very Sal Cochleariae Saltish All Fixt Salts are of a Salt Taste but those Plants in which is most Acrid give the strongest Saltness but this may be altered by the dryness of the Plant and the degrees of Fire or quantity of Oyl joyn'd with Acid and Earth By the Acid in the Air Fixt Salts turn Nitrose and get a cool Taste Sea-Salt tastes Salt Sub-acid and Pungent Sal Marinum it hinders Putrefaction by the Acid and is Diuretick helps Digestion but is not altered by it Spirit of Salt put to an Alkaly produces a Sea-Salt Dr. Grew says That the Marine Salts of Plants taste like Sea-Salt and have a Cubick Figure The Nitrose Salts of Plants he says taste Bitter and have Figures a little corresponding to their Nitrose Taste Salt of Amber tastes Saltish and Pungent Sal Succini and smells of Amber Spirit of Vitriol will not Ferment with it but Spirit of Sal-Ammoniack will. All Gums Resins and Bitumens yield a great deal of Acid and some Volatile Salt mixt with it by which this Salt is Diuretick and by the Smell like Amber It is also Cephalick A Volatile Salt may be distilled out of the Salt of Amber by an addition of a Fixt Salt. Vitriol tastes Sweet and Styptick White Vitriolum Vitriol gives a pale Blue with Galls and Water It is used in Distempers of the Eyes and inwardly for a Vomit Blue Vitriol gives a Purple colour with Galls and Water Green Vitriol gives a deep Purple with Galls and Water The Stypticity of Vitriols makes it good for the Itch and for Proud Flesh in Vlcers Some Vitriols have an Acritude in the Taste besides the sweet Astringency says Dr. Grew This Acrimony is from the Sulphureous Acid. Irish Slate This put into fair Water Lapis Hibernicus with Galls gives a Purple Colour The Taste of it is Vitriolick Rough and Acid It is therefore most proper to stop Bleeding and Overflowings but not to cleanse Child-Bed Women as the Midwives use it and thereby occasion a Stoppage and Fever Tartar tastes Sowre and Gritty It is Tartarus precipitated from the Wine by the Earthy parts adhering to the Acid by which it is Cooling and Diuretick All Acids in Vegetables are of this nature and are called the Essential Salts Some of which are thought to be Nitrose because of a Bitterness which is produced by the Oyl of the Plant adhering to the Acid. Tartar and Essential Salts distilled yield a Volatile Salt which is a little Acid and such a mixt Spirit is the Spirit of all Woods A Fetid Oyl arises with this mixt Spirit of Tartar and the Caput Mortuum has a Fixt Salt the Acid of the Tartar being wholly destroyed part fluxing with the Earth produces a Fixt Salt part of it ascending with the Oyl carries some Earthy Parts with it by its Acidity and produces a Volatile Salt and Sub-acid Spirit of Tartar The rest of the Acidity adheres to the Fetid Oyl which yields a further Volatile Salt by addition of Salt of Tartar which affords new Earth to the Oyly Acid for production of a Volatile Vrinous Salt. The same is produced by an addition of Burnt Alum or Lime The Salt of the Juyce of Wood-Sorrel Sal Essentiale Acetosetae tastes Sowre like Tartar and has a Gritt or White Vitrious Earth with which the Fixt Parts of the Acid being melted in the Fire produces a Fixt Salt. The Acid of Vegetables contains an Oyl in it but very Fixt This Acid in the ripening of Fruits and in Fermentation of Acid Juyces fixes upon some Earthy Parts and then the Oyl appears which by vertue of a little Acid mixt with the most Volatile Oyl fixes on some Gritt or Vitrious Earth and produces a Volatile Oleose Salt which being much diluted by Water a Spirituous Liquor is produced Wood-Sorrel yields most Essential Salt by which it 's inferred that all of them are pure Tartar. Vitriolated Tartar tastes Gritty and Tartarus Vitriolatus Saltish and is Diuretick both by the Acid and Fixt Salt It will not Coagulate any Liquor It is an Aperitive without any Heat Oyl of Nitrated Tartar made by Deliquium Oleum Tartari Nitrati per deliquium curdles Choler and Milk and is Diuretick as a mixt Salt and tastes Salt and Sub-acid like Nitre Spirit of Vitriol tastes Sowre and Rough Spiritus Vitrioli by which it cools and is a good Astringent The Oyl of Vitriol is strongest but has an offensive burning Heat upon the Tongue from the Fire The Spirit is best in Fevers and Hemorrhages Spirit of Nitre tastes Sowre very Pungent Spiritus Nitri and Rough The Sowre and Rough are less in this than other Acid Spirits It fixes Mineral Sulphurs and therefore condenses all Animal flatuosities The great Pungency makes it Diuretick and fitter to dissolve as a Menstruum Spirit of Salt tastes Sowre Saltish and Spiritus Salis. Pungent from the Sea-Salt and differs only from it by being more Acid and Cooling It is an opening Diuretick and Stomachick Vertue and good against the Putrefaction of the Gums Spirit of Salt from the Pungency is Aperitive and it has a Roughness to strengthen as well as Sowreness to cool Spirit of Sulphur tastes Sowre and a little Spiritus Sulphuris per Campanam sharp for so I think it most proper to call the Pungency of Acids for the better distinguishing of it from the biting of Acrids The Acid of Sulphur is more agreeable to the Stomach than any other Mineral Acids There is also a Roughness in Spirit of Sulphur but less than in Vitriol Vinegar tastes Sowre Sharp and Winy Acetum and is of a Sharp Winy Smell by which it appears to be a mixt body of the Volatile Spirit of Wine and the Tartareous Acids of the same When Acid Liquors are decayed they taste flat without Pungency but yet Sowre therefore the Pungency is from the Oyl and not the Figure only Saccharum Saturni tastes Sweet and Saccharum Saturni Styptick by which it Cools Repels and Cicatrizes Vlcers This Sweetness is from the Winy Spirit in Vinegar for Chalk with Vinegar gives the same Taste and a Vinous Spirit may be distilled from the Sugar of Lead The Acid of the Vinegar fixing on an Alkaly le ts the Oyly Parts of the Wine loose on which the Sweetness depends and not on the Lead So the Bitterness in the Pilulae Lunares depends on the Sulphur in the Nitre which appears most when the Nitrous Acids are
fixt in the Silver so that in the Spirit of Vitriol mixt with the Oyl of Tartar some Authors have observed a Bitter The Oyly Acid in Saccharum Saturni has a Smoothness of Parts produced by the fixing of the Acids in the Lead and the Bitterness in the Crystals of Silver come from a Rough Texture of the Compounded Parts resembling the Texture of Bitters The Acid in the Composition of Saccharum Saturni makes it cooling CHAP. VII Of Minerals and Mineral Earths and Stones FLowres of Sulphur taste Dry Sub-acid Fl. Sulphuris and smell strongly Fetid There is a great Acid in Sulphur and an Oyly Part By the Acid it cures the Itch corrodes Minerals and fixes Volatile Salts By the Oyly Part it is a Balsamick Pectoral and cures the Acid stagnating Lympha Oyl of Turpentine and Oyl of Vitriol mixt and distill'd yield a Sulphur vivum And being the Bitumens and Petroleum are so like Turpentine in Taste and Smell I thence argue That there is a great Agreeableness in Sulphur and Turpentine which last seems to be only the Oyly Part of Sulphur depriv'd of much of its Acidity and therefore less coagulate by it Which Opinion I shall farther confirm by observing that Turpentine is compos'd of the same Principles as Sulphur of an Oyly Part and an Acid and besides has a great deal of Water to make it fluid Sulphur easily mixes with the Oyl of Turpentine both are Inflammable have the same Physical Vertues and are the Causes of all Smells the One in Minerals and the Other in Vegetables Ettmullerus says Anthrax distill'd yields an Oyl like Petroleum therefore out of Sulphur Turpentine-Bitumens are produc'd And I have instanc'd above that out of Turpentine Sulphur may be produc'd Which are convincing Experiments that Turpentine and Sulphur have the same Oyl and Acid only in different States and Mixtures From hence it is evident that Chymists speak not much amiss when they call the Oyl of Vegetables their Sulphur but I do not think it proper to explain the Nature of Vegetables by Mineral Principles though Galen calls all Bitter Plants Nitrose because they resemble the Bitterness of Nitre and not for having any Nitre in them For the same reason I might call Acerb Tastes Aluminous because they resemble that Taste but none will allow that any Alum is in the Plants of that Taste I will give an Instance of Sulphur's Fertility in producing all the Salts in the Earth as well as the Acids in Vegetables which I have above intimated the Sulphur-Acid being one Part of the Composition of Mineral-Salts Vitriol is known to be the Product of the Fumes of Sulphur which corrode Iron into an imperfect Vitriol But the perfect Vitriol is only made in the Air out of a Pyrites Spirit of Sulphur put upon Iron produces a Vitriol and so does the melting of Brimstone with it and likewise the mixing of Flowre of Brimstone with Filings of Iron and sprinkling them with Water this put into fair Water with Galls turns Purple Alum is produc'd from the Acid Fumes of Sulphur dissolving some Stony Matter for Spirit of Sulphur will with Chalk constitute an Alum and Alum-Stones are full of Sulphur as Dr. Lyster informs us and where there is most Vitriol and Sulphur bred Alum abounds most Sea-Salt is compounded of an Alcalizate Body or Vitrious Earth and a Sulphureous Acid Hence Flowres of Sulphur are sometimes gather'd in the Neck of the Retort in distillation of Spirit of Salt as Ettmullerus intimates Spirit of Salt being re-affus'd upon an Alkaly becomes perfect Sea-Salt again and shoots into Cubes after the distillation of Sal-Ammoniack with Salt of Tartar. All Sulphureous Waters have a Sea-Salt in them which is an Argument of the Acidity of Sea-Salts being the same as Sulphur-Acid which coagulates with a Stony Matter into a Fixt Salt. Sea-Salt will be fused in a strong Fire by reason of the Alkaly Nitre consists of a very Sulphureous Acid which in Places impregnated with the Vrines or Dungs of Animals has a Volatile Salt for its Alkaly In Old Walls and Stony Places Nitre has some of the Stone or Lime for the Alkaly In the Springs of the Earth the Sulphureous Acid fixes on Sea-Salt whence after the burning of Nitre a Sea-Salt remains Cinnabar corrects Acids by the Sulphur Cinnabaris Nativa and Quick-silver of which it is made It smells Sulphureous and tastes Gritty The Acid of the Sulphur fixes the Mercury which happens also in the making of all Amalgamas in which the Quick-silver is fixt by the Sulphur of the Metal Cinnabar is given inwardly for all Distempers depending on Acids and outwardly dries Vlcers and cicatrizes Antimony is compounded of much Sulphureous Antimonium Acid and Vitreous Earth Antimonial Medicines have either Sulphur-Flowres in them of which the Tincture plainly smells or else an Acid in them most manifest in the Clyssus from a mixture of both the Flowres and Acid of Antimony the Vomitory Faculty arises For Sulphur in Minerals answers the Resin in Vegetables having both an Oyly Pungency and both may be produc'd from the Oyl of Turpentine and Oyl of Vitriol Verdegrease is very Corrosive good for Aerugo stopping Putrefaction in Vlcers and for cleansing them and is produc'd from the Acid of Grapes corroding and giving a Green Colour The Vrine added in the Preparation gives a Blue Colour and helps the Dissolution of Copper Ettmuller Lapis Lazuli Armenus They partake Lapis Lazuli Armenus of the Nature of Copper and very little of Silver by which they are purging The Sulphur-Acid in Copper being offensive to an Animal Body and most of the Preparations of Silver which are purging have their Vertue from Copper mixt with it Lapis Lazuli besides the Copper contains some Gold. Ettmuller says They have their Earthy Part from Marble and are found in Copper-Mines and Gold-Mines Tutia and Pompholyx are the Products Tutia Pompholyx of Copper and very drying in Vlcers They are the Soot of Copper Lapis Medicamentosus is of a Salt Astringent Lapis Medicamentosus Taste by which it cleanses and heals Vlcers The Pumice-Stone burnt and quenched Pumex in Vinegar is a good Dentrifice The vertue of Stones that have neither Taste nor Smell are only absorbent of Acids and drying in Vlcers But Pumice yields a Green Tincture with Spirit of Vinegar and therefore contains Copper Lime-Water tastes Saltish and is of a Calx mixt nature partly Alkaline because it gives a Volatility to Sal-Ammoniack which is a Salso-Acid and it precipitates Minerals dissolved by Acids But it has also an Acidity and coagulates Oyls into Butter So Oyl of Roses grows Thick and Butyrose if mixt with Lime-Water Spirit of Salt distilled from Lime yields a Volatile Vrinous Salt like Spirit of Vrine which shews the little difference betwixt Volatile and Fixt Salts and that an Acid is an Ingredient of both sorts An excellent and useful Salt may be drawn from the
Caput Mortuum Ettmuller Quenched Lime is very cooling and drying in Vlcers though the unquenched be Caustick which proceeds from the mixt Salt of Lime The Oyly Part of the Sulphur is lost by the Fire the Acid mixes with the Earthy Parts into a mixt Salt. Flint has no Lixivial Salt in it Silex When Burnt and Quenched in White-Wine it is used as a Diuretick Flint has a Sulphureous Smell and communicates somewhat of a Sulphureous Acid to the Liquor it is quenched in Chalk has a Gritty Taste and a strong Creta Earthy Smell it corrects Acids Outwardly it corrects Acids in Vlcers and has something of the nature of Lead Crystals and Precious Stones I cannot Crystallus Lapides pretiosi find any thing in them but a Grittiness for curing Acids The Mineral Tincture is too little to have any effect and Effluviums are not to be expected from such Solids of any force Coral has a Gritty Taste and a Musky Corallium Smell when ground to Powder by the former it absorbs Acids and by the latter is Cordial which Cordial Fragrancy I believe depends upon the Milky Acrid Astringent Liquor observed in Corals Corals Calcined effervesce upon the affusion of Water like Lime They yield an Acid Phlegm in distillation and are of a middle nature betwixt Minerals and Vegetables Ettmuller says The Tincture and Salt of Coral are compounded of Coral and a Menstruum which is Acid. Pearls taste Gritty and have the same Perlae Musky Fragrancy when ground and the same Cordial Vertue as Coral They have their Origine from a Milky Liquor somewhat Saline which is bred in the Animal and as Stones in the Bladder becomes a Mineral Oyster-shells yield but a little Volatile Testae Ostrearum Salt in distillation but much Water There were some Volatile Salts which turned the Syrup of Violets Green therefore Oyster-shells have little of Animal Substance in them and are not of the nature of Bones for Shells have a Lixivial Salt in them like Lime I doubt whether the Volatile Salt obtained from them was not from some part of the Oyster sticking to the Shell Burnt Oyster-shells absorb Acids are drying in Vlcers and are good Dentrifices if burnt with Common Salt and Cure Putrid Gums The curious Observers of the Crystallization of common Salt tell us of a white Sand which settles to the bottom distinct from common Salt It may not improbably be supposed That the Shells have their Original from such like Sandy Coagulations in the Oyster that lives on Salt-Water the Water in the Shells being perfect Sea-Brine as was manifest to my Taste when I had evaporated the Liquor and therefore it is not Antiscorbutick as is supposed Such an insipid Earth Dr. Grew observed to fall out of the Lixivium of Ash-balls and the like Earth is Precipitated upon the Vitriolating of the Salt of Tartar. From such a Principle I suppose Petrisication does proceed Sponge-Stone distilled yields a Volatile Lapis Spongiae Oyl and Salt like Animals for which reason the Calcined is used for Scrophula's to absorb Acids Crabs-Eyes are of a Gritty Taste and a Oculi Cancrorum strong Chalky Smell if dissolved in Vinegar they taste Bitterish Salt and therefore are Diuretick having a latent Volatile Salt. Crabs-Claws have a strong Fetid Smell Chelae Cancrorum and act as a Gritt in absorbing Acids and by their Foetor which intimates a Volatile Oyly Salt they are a little Diaphoretick A Solution of Sea-Shells or other Stones in Spirit of Salt produces a Saltish Taste and so becomes a Diuretick All Marine things Calcin'd are like Calx viva All Alkalizate Medicines change their Taste and Nature in the Stomach The Fixt and Volatile Salts by the Animal Acid turn Sal-Ammoniack or Common Salt. Testaceous Medicines become also Saltish All Earths change to Aluminous and Astringent Tastes And Minerals especially Iron and Copper become Vitriolick in the Stomach of an Animal Marble is of the nature of Lime and Marmor yields the same Salt. Alabastre The Lixivium of it differs Alabastrum not from Aqua Calcis The Powder of Alabastre is taken against the Dysentery and a cooling Oyntment is made out of it for the Head. Blood-stone is of the nature of Iron and Lapis Haematitis may be used instead of Crocus Martis for Hemorrhages and is a good Ophthalmick Cicatrizer The Flowres of it Sublimed with Sal-Ammoniack are of an Orange Colour and Saffron Smell and therefore make an excellent Medicine Calamin-stone is of a Martial nature Lapis Calaminiaris easily absorbing Acids and cicatrizing very well it becomes Astringent by the mixture with Acid. Ochre has the nature of Iron and is a Ochra Styptick Earth in Taste because of some Copper that Ochre has mixt with it The use of it is most externally as an Astringent Bole Armenick Sealed and Lemnian Bolus Armena Terra sigillata Lemnia Earth They stick to the Tongue at first which shews their Astringency whereby they are fit for all Fluxes They taste also Fat and Mucilaginous by which they allay Sharp Acrid Salts and the Earthy Parts absorb the Acid. They have also a strong Earthy Sulphureous Smell whereby they may be also Diaphoretick in Vlcers They cicatrize and in Fevers resist Putrefaction By their Astringency and by their Mucilage they conglutinate Wounds Bole-Armenick has something of the nature of Iron and its Sulphur and yields an Acid in distillation Earth of Japan is Bitterish and Astringent Catechu whereby it stops Catarrhs in Lozenges It is a little Sweet and Perfumed and Fat like Bole and Gritty From these Tastes it seems a Composition of Juyce of Liquorish Bole and some Perfume and not a natural Earth Ettmuller says It is compounded of Sang Draconis Gum Arabick and Glycyrrhiza Marle tastes Rough and feels Oyly Marga. and has very small Sandy Parts it will not burn in the Fire nor melt It improves Ground by furnishing a Slime for Plants It is used outwardly for the Acid in Vlcers and corrects the same given inwardly to half a drachm in Sharpness and incontinency of Vrine depending on the Acidity of it Raddle It has the nature of Iron by Rubrica which it is Aperitive but most like other Earths Astringent good in Fluxes like Crocus Martis Astringens in Vlcers Cicatrizing and it cures the Acid in Humors ΦΑΡΜΑΚΟ-ΒΑΣΑÎΟΣ OR THE Touch-stone of Medicines c. The Fourth Part. OF THE Tastes and Vertues OF Animal Medicines CHAP. I. Of the Origine of Animal Humors and their Natural Tastes IT is very probable that Animal Humors and Tastes have the same Principles Mixtures and Tastes depending on them as the Juyces of Vegetables have because Animals are fed out of Vegetables and thence prepare their Humors Plants prepare their Juyces by Fermentation reducing them from the State of Mineral Mixture to a more rarified condition So Animals by their Digestions in their
Stomach rarify and ferment Vegetables into a looser Texture and an higher Degree to fit the Vegetables for the proper Nature of Animals Therefore the same Principles are observable in Minerals Vegetables and Animals and differ only by different Digestions and Mixtures And I shall also prove That from Animals the same Principles turn into Minerals again Because Vegetables are but a middle State betwixt Minerals and Animals and are design'd for the Food and Medicines of Animals I think it very necessary to discourse of Animals next and to give an Analogy betwixt the Principles of Both Kingdoms and from thence the Operation of Medicines will be more evident especially of the friendly Specificks which so much resemble the Animal Humors in Taste Principles and Mixture When a Vegetable is taken for Food and chewed by the Animal it is throughly mixt with the Saliva of that Animal which when the Pulpy Nourishment is heated by the Stomach begins by its Natural Acid to work on the Oyly Part of the Vegetable as also the Acid Relicks of the former Digestion do and by their Contrariety a Fermentation is produc'd which loosens the whole Texture of the Plant. Whence the Plant is dissolv'd by the Liquor which is drunk as also by the Lympha of the Stomachick Glands into an Alimentary Tincture From this Efficacy of the Saliva it appears how much Spirituous Acid Medicines conduce to the promoting the Fermentation necessary for the Dissolution of Aliments in the Stomach And we find by Experience that Testaceous Medicines by destroying the Natural Acid abate the Appetite and hinder Digestion I have affirmed That the Effervescence betwixt Oyl and Acid is the cause of Fermentation in Vegetables and the same is the cause of Digestion in Animals Which therefore is not any ways different from Fermentation in which the Acid acts on the Oyl chiefly and not on the whole Mass as a Menstruum Acids are most manifest in the Stomachs of Animals and in their Chyle which is Milk and also in their Vrine Sweat and Salts of which I will give Instances hereafter Acid Smells are manifest upon the Artificial Fermentations of Vegetables This Alimentary Tincture smells Sub-acid but that is corrected by coagulating with the Choler in the Duodenum Whence the Mass of Nourishment there seems to be huft and coagulated and therefore yields the thinner Part like Milk which is strain'd into the Lacteals Bitters and Bitter-Acrids are Stomachicks and help Digestion because they have an Oyly Acid in them which by Digestion is easily separated in the Stomach And for the same reason Vinous Medicines are Stomachicks helping Fermentation Chyle in the Lacteals has only the State of Milk and therefore Meats are not immediately dissolv'd into perfect Oyls and Volatile Salts as is commonly thought no more than when Wines are fermented no Inflammable Spirit is produc'd till a full Fermentation has preceded In this Milky Chyle the Oleose Parts are kept Fluid in the Serum by Mixture with the Acid naturally mixt with all Oyls and Fat 's and the Caseous or viscid Parts which also naturally attend Oyls are intermixt with the former and make the Oyls Dissolution more easie in Watry Liquors The Nature of Chyle being not different from Milk that is rationally us'd to supply the defect of it This Milky Liquor runs into the Receptacle of Chyle and there from the Lymphaticks and also the Glands of the Mesentery meets a Saltish Serum which gives the Milk a Saltish Taste and preserves it from Coagulation Whence we observe the use of Salts in attenuating Chyle and helping its Distribution This salt Serum added to the Chyle corrects the Acid of the Chyle dilutes its Thickness and disposes it to turn into the Serum of the Blood. But this abounding Acidity in the Chyle is fully absorbed by the Salts of the Blood and the Oyly Parts of the Blood imbibe the same and therefore the Milk immediately turns of a clear Limpid Colour like the Serum of the Blood. I have frequently turn'd the Serum of the Blood into a Milky Liquor by Spirit of Nitre which must be stirr'd after the Mixture And I have reduc'd the same into Serum again by Spirit of Sal-Ammoniack From whence I conclude That Milky Liquors have an Oyly Acid in them and Milk is turn'd into Serum by the Separation of its Acid as the fore-mention'd Experiments sufficiently prove And for this Reason we use Volatile Salts to help Sanguification and Oyly Vegetables which absorb the Acidity of Chyle This Milky Chyle does not suddenly change its Nature into Blood but circulates with it and is observ'd swimming on Blood if lett out after a full Meal Whilst it continues in this State of Milk it produces the Lympha of the Glandules which are Conglomerate and are design'd for the use of the Chyle This Lympha being like Barm which is separated from a Fermenting Liquor and is therefore fit to raise a new Fermentation in other Liquors The new Chyle circulating with the Blood has only its thin Part separated by the Salival Glands and also the Pancreas And this has a Milky Sub-acid Taste The thicker Viscid Part is separated by the Glands of the Stomach and Guts which I have gather'd in the Guts by their Ligature And this in the Guts serves for a Sliminess natural to the Guts and is of the Nature of Mucilages and its defect may be supply'd by them But the defect of the Conglomerate Glands by Milk which supplies them with a Milky Sub acid Lympha which is the proper Ferment for Digestion The greatest Portion of the Oyly Part of Chyle turns into Fat which tastes not unlike Butter This being full of an Acid is easily separated from Milk by a long Agitation which also happens in the Chyle of Animals whose Butyrose Parts are separated from it by a long Circulation with the Blood and thence separated into proper Vessels Some Part of the Oyl and Acid of the Chyle being much cleared from the Caseous Parts which is not separated from Fat 's but gives Suet its Gumminess is digested by long and frequent Circulations into the Red Part of the Blood which looks Florid on the top of the Blood. From this Mixture of Oyl and Acid the Redness is produc'd so by the Mixture of Oyl of Turpentine and Oyl of Vitriol a reddish Colour is produc'd and a clear Red by Mixture of the same Acid with Oyl of Anniseeds Therefore this Red Part of the Blood may be compar'd to the Resins in Vegetables and the Sulphur in Minerals which give the same Red Colour which is evident in Tinctures from Resins and in Tinctures of Sulphurs Resinous Plants and Sulphurs supply the defect of it and rarefy the Blood and increase its Red Colour The Blood appears most Florid in Scurvies and Hecticks where the Oyl and Acid are most exalted and fermented Wormwood and Bitter-Acrids have the same Effect on the Blood and heat it and many times rarefy it too much by their
Analogous Mixture of Oyl and Acid From this Effervescence of Oyl and Acid the Heat of the Blood arises to the increasing of which the Circulation of the Blood much conduces for in the mixture of Oyl of Turpentine and Vitriol the Heat increased as I stirred it with a Stick and this Heat is more lasting than any Effervescence made by contrary Salts This Opinion may be confirmed by the mixture of fresh Oyl of Turpentine and Spirit of Aqua Fortis which will produce a Flame We may not improbably conjecture That the Ferment is of the same nature in Epidemical Fevers which depends on the Air. And all Infections may be produced by the like Combinations of Oyl and Acid which are very Volatile and subtilly insinuate themselves into the Blood by the Lungs or Saliva This Oyly Acid or Red part of the Blood produces Animal Spirits which may be fitly compared to the Effluviums of Aromatick Plants which are small Oyly Acid Acrid Particles of the Resins or Turpentines of Plants lighter than the Air and therefore continually spent by Effluviums This Opinion may be confirmed by the Vertue of Aromaticks which refresh the Spirits and of Narcotick Fetids which offend them but by both it is plain Smells work most on the Spirits This Oyly Acid whilst it is less digested has a Viscidity attending it and then produces a Sweet-Taste in the Serum and by a higher Digestion a Bitterness both which Tastes of Sweet and Bitter are evident in Choler with a mixture of a Glutinose Serum which makes Choler Ropy This being separated by the Liver acts like Fixt Salts in correcting the Acidity of Chyle The same is the use of Bitter Hepaticks and some of them taste Bitter Sweet and Slimy The Caseous or thick Viscose Parts of the Chyle by a long Circulation through the Pores of the Flesh are drawn into Fibres which are the immediate Nourishment of the Fibrous Parts in Animals but the Glandulous Viscera of the Body taste Slimy and not Fibrous and therefore are nourished by the Caseous Parts before they be digested into Fibres and whilst it remains in the state of Viscidity The Fibrous Sediment in the Vrine is from hence and therefore is a sign of a good Digestion in the Blood. The Oyly Acid of the Blood when it has arrived to a perfect Digestion and is in a disposition to breed Spirits supplies matter for the Semen in the Testes and from hence arises the Foetor of it when it is further digested than was necessary for Spirits So in Vegetables the Seeds are Oyly and Slimy and the Smells of Fetid and Aromatick differ only in degree and both arise from Resinous mixtures The Oyly Acid of the Blood being farther rarefied and digested fixes on some light Earthy Parts in the Blood and unites into a Volatile Salt. So Plants Putrefied yield a Volatile Salt from the same kind of mixture This production of Salt is the ultimate Resolution of Chyle and Blood. This fixing on the Acid of new Chyle becomes an Ammoniack Salt which is natural to the Blood and preserves it from Putrefaction and supplies the Salt observable in Sweat and Vrine and therefore all mixt Salts are Diuretick and Sudorifick The Honourable and Learned Mr. Boyle mentions an Experiment of putting Oyl of Vitriol upon Sal Ammoniack from whence a cold Effervescence is produced tho' it be a violent one The same Effects happen to the Blood whose Salts are fixed and Coolness is produced in the whole Animal by the use of Acids And such a kind of Acid mixing with the Salts of the Blood may cause irregular Chilness in Fevers and the Scurvy This Ammoniack Salt always swims in the Serum and gives a Salt-Taste to the Blood and to the Lymphatick Liquor which tastes Salt and will inspissate by the Fire by which it differs from the Liquor of the Conglomerate Glands which is Milky Sub-acid and not naturally Salt but it is Salt in Catarrhs because the Lymphatick Juyce is stopped in its proper Vessels It is forced upon the Conglomerate Glands and the Salt Serum is evacuated by them which irritates so much in Catarrhs for the Cure of which the Serum of the Blood must be restored to its Circulation thro' the Lymphaticks from the habit of the Body by Cephalick and Arthritick Medicines the quantity of it evacuated and the thickness which stops its Circulation diluted or the Coagulations dissolved by Salts which are natural to it From the great Use of this Ammoniack Salt in Animals I think an Artificial Ammoniack Salt made of Volatile Salt and Spirit of Salt a very useful Diuretick Diaphoretick and Digestive Medicine helping Sanguification Note All Volatile and Fixt Salts are made Ammoniack by the Stomach 's Acid. Of the Vse of the Spleen Malpighius has describ'd the Glandules of the Spleen and thence inferred That some Liquor is separated by them which is immediately remixt with the Blood and carried to the Liver to help the separation of Choler The Choler is like the Turpentines in Vegetables very Bitter from an Oyly Acid digested into a particular Texture And there is also a Gumminess or Sliminess in Turpentine and Choler The Bitterness of Choler is from the Oyly Acid of the Blood but the Ropy Slime of Choler comes from the Glandules of the Spleen Tho' some part of its Slime is separated by the Glandules of the Vesica Bilaria and Porus yet it is impossible that those few Glands could furnish the Slime observed in Choler which is more than the Bitter Part very considerably The Glandules of the Pancreas were too many to have their situation in the Guts for by that thickness of the Glandulous Coats their motion would have been hindered therefore the Pancreas was placed near to the Guts to supply that quantity of Lympha which was necessary for the Chyle And such is the Use of the Spleen which supplies the Liver with a sufficient quantity of Ropy Slime which inviscates the Bitterness of Choler and disposes it for Percolation through the Liver Volatile Oyls may be mixt with Watry Liquors by means of the Sliminess in the Yolk of an Egg and by means of its Gumminess Turpentine is dissolved in Water and in Vegetable Seeds the Oyl and Slime are generally joyned the Oyl without it being indissolvible in Water There being so great a Congruity betwixt the Slime and Oyliness of Vegetables it is very probable that the slimy Juyce of the Spleen mixes readily with the Oyly Acid of Choler and therefore it was necessary that the Succus Glandulosus of the Spleen should be immediately remixt with the Blood for to associate with the Oyliness of Choler If we consider the Use of the rest of the Branches of the Coeliack Artery the like Juyces are carry'd through the rest to be separated in their proper Glandules That Branch which goes to the Omentum carries the Oyly Fat of the Animal which Oyl has a sort of Gumminess mixt with it That Branch which
which yield those curious Noctilucas which differ nothing from Sulphur by their Smell and Burning A Nidorose Ructus resembles the Foetor produc'd by the Sulphur of Iron in its Dissolution by an Acid And Steel prepared with Volatile Salts has the Smell of Marigolds Saffron and consequently the Menses An Epileptical Person complained to me of an Aluminous Taste in the Spittle after every Fit. I have been often sensible of a Vitriolick sweet Taste in my Mouth by the spitting of Blood from the Head and Gums which made me think I had tasted Vitriolum Martis or some Steel-Medicine And by that Taste I perceiv'd the return of that Scorbutick Spitting of Blood. I cannot understand whence this Sweet Taste proceeds unless from an Acid corroding the Teeth I have observ'd divers Hysterical Women who have vomited an Acid which would corrode Metals and set their Teeth on edge like Vitriol I have mention'd a Volatile Salt distill'd from Coals and a Fetid Oyl like that of Harts-Horn The Earth of Animals will indure Fire beyond Minerals and therefore Cupels are made of burnt Bones And Becherus mentions the Vitrifying of Animals as well as Minerals I shall mention but one thing more from which the Congruity of Principles is suppos'd which is That many Mineral Stones have the Figures of Animals in them and some resemble Bones and the Brain and other Parts of the Body Which argues the Similitude of Nature as the Salts of Plants resemble the Figure of the Plants from whence they are produc'd and the Salts of Vipers shoot into like Figures and the Salts of Harts-Horn into Figures like Horns The Spirits of Animals I have compared to the Smells of Vegetables and if they rise from the Oyly Acid Florid Part of the Blood which I have compar'd to Resins because the red Part does not dissolve in the Serum it must be acknowledg'd that the Spirits of Animals are Inflammable like Sulphur From whence arise the Flashings before Fits of Convulsions the Sparkles appearing in the Eyes and the Flashings observable in Plethorick Bodies upon the pulling off their Stockings and Cloaths Nitre and Sulphur are the Cause of all the Explosions Fires and Earthquakes amongst Minerals and such is the Mixture of the Spirits in Animals From whence strange and great Motions are produc'd CHAP. III. The Tastes and Odors of particular Animal Medicines NAtural Salt of Animals The natural Sal Ammoniacum Animalium Salt in the Blood and Vrine is a mixt Salt of Volatile and Acid like common Sal-Ammoniack the same mixt Salt is in an imperfect state in the Dung of Animals from which exposed to the Air Nitre is bred by addition of a Sulphureous Aerial Acid And from this Salt Blood Vrine and Dungs have their Vertue and Saltness If the Sulphureous Acid of the Air did by Inspiration of the Air mix with the Blood as Authors affirm the Salt of the Blood would be purely Nitrose which is not apparent to the Taste Vrine smells strongly Lixivious and by the addition of Calx viva easily in distillation yields a Volatile Salt the Acid thereby being loosed from the Volatile Salt as well as by Fermentation in which the Acids of Vrine fix upon the Earthy Parts and give liberty to the Volatile Salt. The higher any Animal Humors are fermented the stronger is the Salt as in Salt of Vipers Flesh Blood Vrine Choler and of all Fetid Animals The Volatile Salts of Insects are most penetrant and their Bodies smell strongly Fetid The Oyl of Animals Chymically Prepared is very Fetid and Anti-hysterick Vrinous Spirits and Oyls of Animals are externally good Discussers in Scrophulous Tumors and allay Arthritick Pains Chymical Volatile Salts of Animals Sal Volatile Animalium When Spirit of Hartshorn is distilled it wants many Rectifications to clear it from that Acid which is naturally mixt with Animal Humours Our Dyet being of Fruits Herbs Liquors Bread and Milk they all afford a great quantity of Acid the Animal Acid being the same which is in Vegetables from whence they receive their Sulphur Acid. All Stomachs of Animals being opened smell something of Acid In an Acid Ructus it is more evident and also in Acid Vrine and Rheums and also in Sub-acid Spittle yet we can meet with no Humour naturally and purely Acid in Animals the most purely Animal Acid appears in Butter-milk which is therefore very cooling in Fevers The Oyly Part of the Chyle in Animals mixes with the Acid and obscures it as in Milk. And the Volatile Salts in the Blood absorb the Acid as appears by the Fixedness of the Salt in Vrine and Blood being Salso-acid All Volatile Salts as well as Fixt retain some Acid from whence they have their Salt Taste They are also easily united with Oyls as is manifest in the Oyls of Vegetables and Animals none of which are free from a Salt and some Acidity adhering to the Oyl In a production of a Fixt Salt by Fire the crude Acid of a Plant joyns with some Vitrious Earth and unites into a Salt. So in the production of a Volatile Salt the Oyly Acid of the Plant carries with it some Earth and unites into a Volatile Vrinous Salt. Sulphurs and Oyls being of themselves naturally Volatile piercing and Sub-acid want only an Earthy Part to give them a Salt Taste Such a mixture is made in the production of a Volatile Salt from Antimony Nitre Tartar and Flints and in the Soot of Woods which yields a great Acid Fume by which it is offensive to the Eyes And a Volatile Salt is produced by that Acid and Vegetable Oyl and some light Earthy Parts mixt with them A Volatile Salt may be distilled from Oyl of Turpentine by addition of the Salt of Tartar. Volatile Salts are either produced by a violent Fire by which a mixture of Oyly Acid is made with Earth or else they are produced by Putrefaction So from Blood and Vrine Putrefyed a greater quantity of Volatile Salt and Oyl may be drawn than can be by a violent Fire without Putrefaction A Volatile Vrinous Salt may be distilled from Vegetables Putrefied as Mint Wormwood Scurvy-Grass c. And these Vegetable Vrinous Salts are much of the same nature and differ as Animal Salts do by their Fetid Oyl Milk It is Sweetish in Taste and is Lac. that Chyle out of which the Serum of the Blood is immediately made It consists of much Water to dilute the Blood and to supply the defect of the Lympha in Hectical and Scorbutick Persons and also of much Oyly Butter which lubricates all passages and supplies Fat for the Animal and also of Caseous Fibers which are the immediate nourishment of the Solid Parts Asses Milk is the thinnest Goats is the next Cows has the most Butter and Caseous Parts Womens is most agreeable to our Nature having had a like Digestion and past a Circulation with the Blood most like to our Natures Cheese smells like Sweat tastes Clammy Caseus and
offensive Smell A Martin killed smells Musky and a Kings-Fisher is also said to smell so Salt-Fish has a strong offensive Smell Shell-Fish and Salmon have a different Smell resembling the Semen and therefore may be a Venereal Diet. Ducks Geese Swans and divers other Wild-Fowl have a Moorish Smell and Taste and are crude and less wholsome Diet. All Fetid Animals have an offensive Flesh and by the Smell and Taste Animals are chose for Diet or left to Medicine The Taste of the Flesh of Mutton Veal c. is Fresh Stringy Watry the Taste of the Enterals is more Soft and Slimy and have an unpleasant Smell Each particular sort of Animal has a particular Scent agreeable to the Food and the Degree of the Digestion of it and from the particular Odor a particular Vertue may be inferr'd But because all these different Scents depend on an Animal Volatile Oyl and Salt they differ but in Degree the one from the other Fetid Animals being accounted Medicinal but the moderate Smells shew what Animals are fit for Food Choler is Bitter Sweet Slimy Sub-acrid Excrementa Animalium and very Nauseous to the Stomach It is us'd for an Opthalmick Cleanser and so is the distill'd Water of it The Bile of Biras is more Acrid and less Viscid than that of Quadrupedes The Bile of a Bull opens the Piles The Bile of a Puppy is given inwardly for Convulsion-Fits Tincture of dry'd Bile with Spirit of Wine is us'd for Noise in the Ears The Wax of the Ears is like Choler The stronger Foetor any Animal has the stronger is the Bile Vrine is of a Salt Taste and quick Lixivious Odor The Salt of it is like Sal-Ammoniack and therefore Vrine is Diuretick good to wash Scald Heads Putrid Ears and Oedematous Leggs and inwardly is us'd in Pains of the Stomach Colick and Stone in Putridness of the Gums and Acidity of the Saliva Dungs of Animals have an Acid from the Meat Fermented in the Stomach and a Bitterness from the Bile coagulate by it and also an Oyliness or Foetor from the Volatile Oleose Salt of the Aliment opened by a Fermentation Therefore Dungs differ according to the differences of Meat and the different Digestions of Animals To which I must add That Sea-Salt is mixt with the Dungs and Vrine of those Animals who eat Salt-Meats Dungs cleanse by their Choler and by their Foetor are discussing By the Relicks of the Meat which is the Substance of the Dung and which has undergon a Digestion and also by the Stomachick Lympha which promoted the Fermentation and remains mixt with the Dung they may rectifie the Ferment of our Stomachs Horse-Dung is us'd in Pains and Stitches infus'd in Beer or distill'd in Milk with Antiscorbutick Herbs Album Graecum is Gritty and Fetid By the Foetor it discusses and is a good drying Medicine in maligne Vlcers and particularly in Dysenteries it is given in Milk By the Grit and Unctuousness it corrects the sharp Humors Outwardly it is us'd to the Throat as a Fetid Discutient in the Quinsie Asses-Dung is an a Astringent in Hemorrhages Goats-Dung is very Fetid and Discussing Cows-Dung is moderately Discussing and Anodyne in the Gout Sheeps-Dung is accounted good in the Jaundice for which the White Dung of Hens is us'd Pidgeons-Dung is us'd in hot Plasters The Stercora of the Carnivorous are most Fetid Civet is of a strong Odor whereby it Zibethum is outwardly Discussing A little of it is Sweet-scented but Fetid in a great quantity and the more Fetid the more pure it is Musk is of a burnt sweet Odor whereby Moschus it acts on the Animal Spirits in giving them a quick Motion And therefore is Cordial and good in the Hickcough to three Grains in Pills Musk has a Bitterish Taste Castor is Acrid-Bitterish in Taste Castoreum and of a strong Fetid Scent in Powder Tincture and Spirit It is Hystereck by the strong Smell giving a different Agitation to the Spirits from that irregular Motion in Fits and abounds with a Volatile Salt and Fetid Oyl Rennet I took a piece of the Calves Coagulum Vitulinum Stomach which was dry'd and salted this being washed was laid in fair Water all Night By this Water I coagulated Milk. I could not find any Acid in this Rennet by tasting of it but only a Sliminess One Spoonful of it would coagulate more Milk than so much Vinegar could I put some Spirit of Sal Ammoniack into it which gave no Effervescence nor Precipitation But notwithstanding thirty Drops of it in a little quantity of the Rennet curdled Milk. The only Argument of any Acidity in the Rennet was That it soon dissolved Filings of Steel and in a few Hours gave a Tincture with Galls This Acid in the Rennet adheres to the common Salt and is thereby made less sensible to us For the Rennet is a little Saltish from the common Salt with which the Bag is salted And the Lympha of the Stomach is naturally Sub-acid though not much observ'd by our Tastes because it will fix Quick-silver Such is the Acid of Rennet in the making of which the curdled Milk is thrown away and only that Part of the Stomach us'd which is next the Guts which is lined well with the thick Coat of Glandules The other Parts of the Calves Maw dried and salted will not so well curdle Milk This Rennet I distill'd but could not find that the Liquor which came over would coagulate Milk. Rennet would not coagulate Gall or the Serum of the Blood But Milk is coagulated by Sack and strong Ale in which is no apparent Acid though it be coagulated by it I cut a piece of a fresh Calves Maw only washed clean from Milk and not salted this was boyl'd a little in a small quantity of Milk which I set by at least 12. Hours but this fresh Maw did not at all coagulate the Milk. Therefore I thought the common Reason which supposes the Coagulation of Rennet to depend on the coagulated Milk from whence it may have some Sowreness must be wholly rejected because the fresh Bag has the greatest Tincture of Acid from the Milk and yet will not coagulate Milk. And because the Acid-Lympha is most plentiful and strong in the fresh Maw and yet that will not coagulate Milk. I therefore doubted of my own Opinion I have mention'd and rather believe that the Coagulative Vertue in Rennet depends partly on the Salt whos 's Acid may be loosened and in part separated by a kind of half Putrefaction by the Maw The Putredinous Smell of the Rennet-Beg and the Nauseous Taste of the Rennet from whence Cheese has that offensive Smell and Taste are some Proof of the Putrefaction We observe that some Acid may be separated from common Salt when Quick-silver is sublimed from it and more evidently by Distillation of Spirit of Salt which coagulates Milk like Rennet What the Fire produces suddenly may by Digestion or Putrefaction
Sulphureae Purgantes §. III. Correctors of Purgers ACids which correct fiery Acrid Salts and too strong Bitters Cremor Tartari Tartarus Vitriolatus Succus Limonum Acetum Succus Citri Phlegma Spiritus Vitrioli Salis. Succus Cydoniorum Spiritus Sulphuris Fumus Sulph accensi Oleose which dissolve the Resins hinder their Adhesion to the Guts and temper their Acrimony Balsamum Peruvianum Vitellus Ovi Balsamum Gileadense Ol. Amygdalarum Mucilages to correct Acrimony and to defend the Membranes from it Sem. Psyllii Mastiche Emulsiones Amygdalae dulces Gum Tragacanth Cassia Diaprunum Conserva Violarum Pulp Passularum Electuarium Lenitivum Aromaticks which correct Bitters and Mucilages and make them less Nauseous and expell Wind Ol. Cinnam Caryophylli Zinziber Galanga Coriandrum Ol. Anisi Carui Faeniculi Juniperi Nuc. Moschat Semen Anisi Carui Spiritus Vini Astringents which hinder too strong Evacuations Santala Rosa Rubra Myrobalani Cinnamomum Fixt Salts which take away the Nauseousness of the Mucilage and hinder Resins from sticking to the Stomach by uniting with their Acid and making them more fluid Not only an Acrimony but a clammy sticking Mucilage makes Purges to gripe much as it happens in Senna c. Sal Tartari Absinthii The Second CLASS Of Sternutatories STernutatories evacuate Rheum from the Nose and Glandules and are First Acrid Purgers Rad. Hellebori albi nigri Turpethi Jalapii Fol. Tabaci Asarae-Baccae Agarici Pulvis Secondly Bitterish Acrids Aromaticks and Cephalicks Rad. Primulae Veris Iridis Imperatoriae Pyrethri Zinziberis Fol. Mari Syr. Majoranae Satureiae Musci arborei Salviae Sem. Cubebarum Piperis Sinapeos Thirdly Acid Vomitories Turbith Sal Vitrioli Vitriolum album Fourthly All Causticks Ranunculus Tithymalus Esula Euphorbium Caustick Vesicatories vid. External Medicines Diureticks vid. Nephritioks Diaphoreticks vid. Infra Emmenagogues vid. Hystericks The Third CLASS Of Masticatories MAsticatories are the same as the Bitterish Acrid Cephalick Sternutatories which by a pungent Acrimony stimulate the Glandules of the Mouth to send forth the Saliva Fetid Acrids which have the same Effect Tabaco Gummy Resins which stick to the Teeth and cause a great Motion of the Teeth and Tongue whereby the Saliva is evacuated Mastiche To these may be referr'd Salivatory Evacuations by the use of Mercury prepar'd inwardly or outwardly in Unguent Mercury joyns with the Salts of the Blood and coagulates the Serum and so produces Salivatión The Fourth CLASS Of Vomitories VOmitories differ nothing from Purgers but in the Degree of Acrimony They stimulate so soon as they be in the Stomach and therefore irritate the upper Orifice of the Stomach And for the same Reason too great a dose of a Purge works upwards and a gentler Vomitory works both ways Vomitories are either Gentle which produce Nauseousness and evacuate only the Contents of the Stomach As 1. Oleose Ol. Olivarum Amygdalarum dulcium Juscula pinguia Butyrum 2. Mucilaginous Flowers and Herbs Sub-acrid Flores Genistae Fol. Atriplicis 3. Cress-Acrids Sweet-Bitterish Rad. Raphani Semen 4. Strong Bitters and slimy smoaky Fol. Cardui Bardanae 5. Bitterish Acrid Slimy Sub-Aromatick Rad. Eupatorii Cannabini Fol. Rad. Erigeri Fol. Theae 6. Nauseous Watry Aqua Tepida Sulphurea 7. Nauseous Sweets Mel ex illo praeparata Moderate Vomitories which evacuate not only the Contents but the Pituitose Lympha from the Glandules of the Stomach As 1. Bitter Acrid Mucilaginous Fetid Rad. Scillae Vinum Scilliticum Rad. Narcissi Digitalis Baccae Polygonati Sambucae Aquaticae 2. Gentle Mineral Acid Vomitories Sal Vitrioli Gilla Theophrasti Strong Vegetable Vomits which besides the Contents and Pituitose Lympha of the Glandules evacuate Choler and the Pancreatick Juice from the Duodenum 1. The Strong Bitter Acrid Slimy Rad. Bryonii Hellebori albi Fol. Tabaci Cortex Juglandis 2. Acrid Terebinthinates Rad. Asari Valerianae which besides the Aromatick Terebinthinate Taste have a strong Faetor like Hellebor a little 3. Tithymaline-Acrids Resinous Gummy Cambogia Laureola 4. Caustick-Acrids Watry Sedum Minus The Strong Mineral Vomits have the same Evacuation as the Vegetable 1. Sulphureous Acid Antimonials Mercurius vitae Crocus Metallorum 2. Mercurials fixt by an Acid and turned into a Vitriol Turbith Mercurius Sublimatus Because Acids Saline and Alkalizate Tastes are in all the following Classes very much us'd I have prefixt these separate Classes of them The Fifth CLASS Of Acids SOwre cool Acids and some Acerbs there being no pure Acids without Acerbity Rad. Bellidis minoris Fol. Acetosae Acetosellae Bellidis Berberum Succi Limonum Citriorum Aurantiorum Granatorum Ribium Cerasorum Prunorum acidorum Acetum Succus Mali agrestis fermentatus Poma Acida Pyra Prunellae Succus Acetosae Bellidis Vvarum immaturarum Conservae Acetosellae Berberum Pulpa Tamarindorum Mivae fructuum Acidorum Baccarum Oxyacanthae Syrupi Limonum Aurantiorum Aceti Acetosellae Acetositatis Citri Spiritus Salis Nitri Vitrioli Ol. Sulphuris per Campanam Mixt Acids And these are First Sweet Spirituous Vinous Acids which agree better with the Stomach than Sowre Acids All Acids taste Sowre and the most Crude is the Acerb which as well as the former by Fermentation become Spirituous Acids are more Sharp than the Sowre but differ not much in Effects Baccae Sambuci Mororum Rubi Idei Fragorum Succus Pomorum dulcium Mivae Syrupi praedict Baccarum Conserva Cynosbati Vinum Pomaceum Vin. Rhenanum Album Vina Ribium Cerasorum Mororum Grossularum c. Spiritus Salis Dulcis Nitri Vitrioli Elixir Vitrioli which is Acid and Aromatick Spiritus Aceti Secondly Acids mixt with Earth as 1. Sowre gritty Tastes Cremor Tartari Tartarus Albus Crystalli Acetosellae Syrupus Coralliorum 2. Rough Tastes Sub-acid But where the Acidity prevails above the Roughness they are to be referr'd to Sowre Tastes Fructus immaturi Rob Prunorum Sylvestrium Syrupus Acacia Mespila Sorba Cotonea Mala Alumen c. Thirdly Salso-Acids which are made by compounding contrary Salts which compound Salts mix without any Effervescence with the Acid or Alkalizate Humors in an Animal Tartarus Vitriolatus Tartarus Nitratus Spiritus Salis refractus cum Sale Tartari Sal Ammoniacus Naturalis Factitius which are produced by a mixture of Spirit of Salt and Volatile Salt. Vrina which has the same Salt. Nitrum which is compounded of a Sulphureous Acid and an Alkali Fourthly Salso-Acids Natural which are a Composition of Acids and Stony Particles Sal Marinus Sal Gemmae Muria Aqua Calcis Fifthly Chalybeate Sweet Sub-acid Stypticks Vitriolum Martis Sal Chalybis Chalybs cum Tartaro praeparatus Flores Salis Ammoniaci Tinctura Aquae Chalybiatae which consists of much Sulphur by which a Vitriol is made out of Iron and that but an imperfect one Sixthly Acids compounded with Sulphur Ens primum Sulphuris Clyssus Antimonii Aquae Sulphureae Font. Flo. Sulphuris Sulphur vivum The Sixth CLASS Of Acid-Absorbers MEdicines of a Terrene or Gritty Taste absorbing Acids and Volatile and Fixt Salts contrary to Acids are First Animal
Diaphoreticks WHich correct the Acids that fix the Blood and hinder the rarefaction of it These by their hot Parts quicken the Circulation and force the Serum towards the Skin-Glandules First Bitter Acrids Rad. Contrayervae Succisae Chelidonii Fol. Chamaedryos Scordii Scorodoniae Saponariae Lupulorum Cardiacae Lignum Guaiacum Fraxini Buxi Fol. Cardui Bardanae Scabiosae Centaurei Rad. Gentianae Extract Cardui Gentianae Syrupus Fol. Cardui All which are either Laurel-Bitters or strong Bitters Secondly Bitterish Aromatick Acrids Rad. Zedoariae Imperatoriae Millefolii Petasitidis Angelicae Carlinae Dictamni Fol. Pulegii Salviae Calaminthae Aqua Epidemica Flo. Sambuci Chamaemeli Roris marini Thirdly Terebinthinate Acrids Rad. Serpentariae Virginianae Valerianae Asaraebaccae lignum Juniperi Fourthly Acid Absorbers are Diaphoretick as 1. Woods Sarsaparilla China Sassaphras 2. Testaceous Powders Pulvis è chelis composit Lapis Goae Bezoar Oculi Cancrorum 3. Minerals Antimonium Diaphoreticum Cinnabaris nativa Bezoardicum Minerale Flor. Sulphuris 4. Animal Powders Fetid Pulvis Viperarum Bufonum Cochinella Sanguis Hirci Stercus Caballi 5. Saline Urinous or Lixivial Salts or Salso-Acids Flores Salis Ammoniaci The Saline Tastes are the Evacuaters of the Serum by Sweat having a Saltness like it And the Vegetable Acrids are also Salts so that in this Evacuation there is a Similitude betwixt the Medicine and Humor evacuated as well as in Purgers Fifthly Acid Acrids Diaphoreticks and Acid Bitters Rosa Solis Annagallis Flo. Phoeniceo Acetum Theriacale Aqua Theriacalis Spiritus Guaiaci Tartari Sal Succini Mixtura Simplex extractum Theriacale Tinctura Bezoardica cui Spiritus Vitrioli additur These Cool by the Acid and Sweat by the Acrid Sixthly Acid Sulphureous Clyssus Antimonii Acidus Salsus Ens primum Sulphuris Sp. Sulphuris Seventhly Hystericks Acrid Fetid Rad. Enulae Flo. Calendulae Croci Fol. Rutae Gummi Camphora Myrrha Guaiaci Opium Flos Sulphuris Aqua Sulphurea Eighthly Opiates with Diaphoreticks Diascordium Theriaca Mithridatium Orvietanum Tinctura Diaphoretica Anodyna §. II. Alexipharmacks First WHich throw out the Venemous Poyson by Sweat. Vid. Diaphoreticks Secondly Bezoardicks resisting Putrefaction 1. Acrids Allium Thlaspi 2. Bitter Acrids Chelidonium Scordium c. 3. Strong Bitters Stomachicks Gentiana Carduus Centaurium 4. Strong Bitters Aromatick Absinthium Tanacetum Polium Eupatorium 5. Bitterish Aromaticks Cephalicks which preserve the Spirits from Venome Salvia Zedoaria 6. Aromatick Astringents 7. Styptick Bitterish which preserve the mixture of the Blood by fixing it Radix Tormentillae Pentaphylli Bistortae 8. Acids which fix the Volatile Salts and Oyls Spiritus Salis Vitrioli Nitri Aceti Thirdly Bezoardicks hindering the Coagulation of the Serum of the Blood by Acid Poysons 1. The Testaceous Absorbers of Acids 2. Mineral 3. Bitter Acrids 4. Salts Volatile or Fixt Fourthly Bezoardicks supplying the defect of the Serum of the Blood and hindering too great a rarefaction 1. Aqueous Mucilages 2. Acids 3. Watry Astringents 4. Terreous Mucilages 5. Mucilaginous Opiates §. III. Hinderers of Sweat First WHich hinder the hot Effervescence and rarefaction of Humours 1. Acids Sp. Sulphuris Salis Dulcis Nitri Dulcis Succus Acetosus 2. Bitterish Stypticks 3. Watry Astringents 4. Watry Mucilages and Mucilaginous Draughts Secondly Which preserve the mixture of the Blood and Serum and also cool 1. Salso-Acids tart Vitriol Sal Prunell Nitrum 2. Sweet Stypticks and Chalybeates Lingua Cervina Capill Veneris Rad. Osmundae filicis Maris Vitriolum Martis Aquae Vitriolatae 3. The Cichory Bitters 4. The Pea-Stypticks Succus viciae fumariae 5. Testaceous Medicines absorbing Acidities Corall Margarit 6. Salt Tastes Tinct Sal. Tart. Antimon 7. Acrid Antiscorbuticks Thirdly Aromatick Astringents and Austeres which strengthen the Glands of the Skin Santala lign Aloes Cortic. Quercus Prunorum Conserva Bolus Armen Tinct Corall The Fifteenth CLASS Of Nephriticks and Diureticks §. I. Cool Nephriticks First WHich allay Pain relaxe and lenifie the Urinary Passages and supply a great quantity of Liquor to wash the Kidnies 1. Watry Mucilages Rad. Althaeae Malvae Nymphaeae Fol. Malvae Althaeae Portulacae Conserv Fl. Malvae Violarum Nymphaeae Sem. Psyllii Lini Bombacis Malvae Hordei quatuor frigid Pulvis Senelorum Castanearum emulsio Syr. Althaeae Viol. Lac Asininum Aqua Lactis serum Lactis Aquae Chalybeatae Gum. Arabici Tragacanth Ceras Persicae Aq. Flo. Malvae Betulae vinum Portulacae Nymphaeae Juscula cum Diureticis Mucilaginosis Sub-acribus 2. The Mucilaginous Pea-Taste Bitter Sweet or Hot Radices Ononidis Asparagi Aquilegiae Fol. Ononidis Genistae Fl. Genistae Fabarum Aqua distillata Sem. Fenugraeci Genistae Cicera rubra lupinorum Aq. Ononidis fl Genistae è Siliquis Fabarum Syrupus Ononidis 3. Watry Bitters Sub-acird Radices Dentis Leonis Sonchi Cichorei Fol. Cichorei dentis leonis Endiviae 4. Sweet Pectorals Rad. Glycyrrhizae Graminis Fructus Ficuum Jujubarum Dactylorum Passul Pruna dulcia Syr. Jujubarum Glycyrrhizae Mel Saccharum Cassia 5. Oleose Oleum Amygd dulc Juglandum Lini Olivarum Butyrum Sperma Ceti 6. Opiates Fol. Lactucae Aqua Sem. Emulsio Diacodium Laudanum Aq. Solani Terreous and Lapidose Correctors of Acids as 1. Stony Parts of Vegetables Sem. Millii solis Lapides Dactylorum Sorborum Pyrorum Persicae Cerasorum Senelorum fructus Cynosbati 2. Pure Stones Lapis Judaicus Nephriticus Spar silices Crystallus Lapis Spongiae Lyncis Vitrum combustum 3. Minerals Chalyb Aq. Chalybeatae Sulphureae 4. Decoctions of the Woods which are Sub-acrid China Sarsaparilla cum ras Eboris C. Cervi Santal Secondly Nephriticks Cleansers of the Gravel which also force a great quantity of Serum to the Kidnies or else coagulate with the Sabulous Matter or by Stimulation of the Membranes cause the expulsion of it §. II. Hot Nephriticks First STrong Bitters Laurel Bitters and Smoaky Bitters which cleanse the Kidnies Fol. Centaurii Verbenae Cardui Sem. Persicae Amygdal amar Sem. Bardanae Secondly Bitter Acrids Rad. Lupulorum Mors diaboli Corallina Petasitidos Rubiae Fol. Chamaedryos Salviae agrestis Marrubii Absinthii Tanaceti Scordii Enpatorii Lupulorum Aparines Asperulae Sem. Fraxini Lignum Nephriticum Thirdly Vegetable Acrids Vid. Spleneticks Sem. Erucae Nasturtii Aquatici Rhaphani Flores Nasturtii Indici Fol. Erysimi Aqua Fol. Erucae Cochl Rhaphani Composit Persicariae acris Ari. Fourthly Acrid Mucilaginous Rad. Vrticae Fol. Lysimachiae Leucoii siliquosi Sem. Violarum Vrticae Brassica Rapa jus earundem Fifthly Bitter Mucilaginous Sub-acrid Rad. Bryoniae Bardanae Aristoloch Gentianae Carduorum Fol. Alkekengi Bryoniae Sambuci Saponariae summit Agrifolii Conser Fl. Periclymeni Cortex Tiliae Sixthly Bitter Acid Sem. Fraxini Bugulae Baccae Alkekengi Seventhly Salts Volatile Sp. Salis Ammoniaci Ar. Eighthly Parts of Animals abounding with a Latent Volatile Salt being Fetid and Acrid Millepedes Apes Cantharides Sanguis hirci Vrina Hominis sani Calculi Humani Vesicae fellis Vaccini oc Cancr Test ovorum ostrearum Chelae Cancrorum Ninthly Fixt Salts Sal
most disturb the Worms and put them into furious Motions and killed them The same effect had Salt put into the Glass Elixir Proprietatis Prepared with an Acid did much offend the Worms and killed them Spirit of Harts-Horn did disturb the Worms as much as Spirit of Salt. Sugar put into the Glass made them very uneasie I put some Worms into Quicksilver-Water in which they lived well but sometimes they would creep out but they would not be offended at the Quicksilver in the bottom Therefore when Quicksilver is used inwardly it must acquire some Vitriolick Taste from the Acid in the Stomach otherwise it cannot be excellent for the Worms Mercurius Dulcis did very little disturb them but would not kill them The Worms would creep out of the Water in which Walnut-leaves were infused Corallina did very little disturb them neither did burnt Harts-Horn Wormseed is an excellent Medicine for that by the Acridness did very much disturb them but above all Claret-Wine killed them presently and they never recovered Wormwood and Sena did but little disturb them Scammony added to Mercurius Dulcis did not stir them Oyl of Olive did not offend nor kill the Worms From these Experiments I infer That we cannot give any Bitter to kill Worms but if by Bitter things they be for divers days driven into the Colon then a Purge or Clyster will carry them away And for the prevention the Obstructions of the Lacteals must be opened and the Diet alter'd and Plasters to the Belly may offend the Worms and open the Obstructions in the Belly External Medicines The First CLASS Of Cosmeticks First WHich clear the Pores of the Skin from the Humors or Worms stagnating in them 1. Medicines abounding in Volatile Salt Faecula Radicis Ari Aq. Foliorum Camphora Spiritus Vini Vrina Pueri 2. Lixivious Medicines cleansing the Skin and absorbing Acids Ol. Tartari per Deliquium Saponata Lavacra 3. Sulphureous Medicines Sulphur Vivum 4. Bitter Medicines Oleous or Mucilaginous and these Smooth and Cleanse Oleum Amygdalarum amararum Emulsio Radix Bryoniae aq Fabarum fl Aurantiorum fl Sambuci aq Dipsaci Secondly Repelling Cosmeticks they stop the flux of Humors towards the Skin 1. Acids Acetum Phlegma Vitrioli Succus Limonum Lac ebutyratum 2. Mercurials Vitriolick Aq. Sublimati Mercurii dulcis 3. Astringents Aq. Argentinae Lac Virginis Alumen cum lacte decoct 4. Smoothers of the Skin The Mucilaginous Emulsiones ex Amygdalis dulcibus Rad. Sigilli Solomonis in Vino infusa Aqua Albuminis Ovorum Aq. Fragariae Aq. Solani Lethalis Aq. Cerasorum Sperma Ceti Pomatum Pinguedo Viperina cum Bals Peruviano Liquor ex Cochleis cum Sale Tartari Aq. Spermatis Ranarum 5. Cooling Oyntments Vnguentum ex calce lotâ 6. Psilothra taking off the Hair 1. By fretting it as Woollen Fillets 2. By Corrosive Salts Lixivium forte Calx viva 3. By Acids Ol. Vitrioli Sulphuris 4. By Poysonous Corroding Sulphurs Auripigmentum Arsenicum Sandaracha The Second CLASS Of Vesicatories which evacuate Serum from the Skin-Glandules I. VEsicatories abounding with a Volatile Salt or Corrosive hooked Salt. Rad. Ari Allii Ranunculi Dracontii Sem. Sinapi Fol. Ranunculi Pratensis Flammei II. Acid-Acrid Vesicatories Ros Solis Anagallis Flore Phoeniceo III. Vesicatories from Acrid Animal Salts Cantharides Emplast Vesicatorium IV. Lixivial Salts Cineres Fraxini Vitis The Third CLASS Of Causticks WHich make an Eschar and afterward an Vlcer by which Tumors are evacuated and if kept open become Issues First Mineral Causticks which Burn and make a Black Eschar are Lixivial Salts as Lapis Corrosivus or Mineral Salts as Calx viva Secondly Mineral Causticks which burn and make a White Eschar I. Acids with a Fiery Sulphur as Butyrum Antimonii Ol. Vitrioli Arsenicum which is compounded of a strong Sulphur and Acid Salt whereby it is Corrosive II. Acids mixt with Minerals Mercurius Sublimatus which hath the Acid of Spirit of Salt Crystalli Lunae which have the Acid of Spirit of Nitre Vegetable Causticks are the strong Vesicatories 1. Acrids above-mentioned abounding with a Volatile Salt as Ranunculus Flammeus 2. Milky Gummous Acrid Plants Tithymalus Esula Ficus Euphorbium The Fourth CLASS Of External Narcoticks WHich allay Pains and discuss and soften Tumors Sweet and Bitterish Slimy Sub-acrid Narcoticks Rad. Solani Cynoglossi Hyoscyami Fol. Solani Cynoglossi Hyoscyami Tabaci Stramonii Papaveris Lactucae Cicutae Vng ex Stramonio Tabaco Vng Populeon Anodynum c. Ol. Solani Ol. Express ex sem Hyoscyami Papaveris Suc. Solani Lactucae Aqu. distillat Solani Lactucae Papaveris Gum. Opium in Sp. Vini solutum The Fifth CLASS Of Anodynes WHich by their Mucilage allay Pain moistening and cooling the dry Fibres relaxing the tense and also by their warm Heat do please the Spirits irritated by Pain Emollients and Suppuratives have the same Mucilage and gentle warm Parts by which they cherish the Natural Heat of Animals relaxing the Skin and thereby soften and suppurate Tumors I. Slimy Sub-acrid Rad. Malvae Althaeae Liliorum Symphyti Sigil Solomonis Fol. Malvae Althaeae Erigeri Tiliae Vlmi Violarum Atriplicis Mercurialis Parietariae Sem. Lini Psyllii Malvae Faenugraeci Hordei Tritici Panis Medulla Cort. Vlmi Tiliae Flor. Malvae Liliorum Nymphaeae Meliloti Genistae Croci Fruct Passulae Ficus Dactyli Baccae Taxi Visci Agrifolii Oxyacanthi Animal Lumbrici Cochleae Vitellus Ovi Sperma Ranarum Lac Brodia Pinguia Decoctum Capitis pedum Vervecis Ol. Liliorum Lini Amygdal Nymphaeae Pedum Bubuli Ovorum Olivarum Violarum Lumbricorum Pingued Adip Vrsi Porcl Gallinae Hominis Vulpis Butyrum Medullae Vituli Cervi Bovis Sperma Ceti Empl. De Mucilaginibus Diachylum Vng Dialthaeae Basilic Pectoral Resumptivum II. Strong Emollients which are Mucilaginous and have an Oyly Acrid to discuss and attenuate as well as a Gum or Mucilage to soften Rad. Caeparum tostarum Bryoniae Fol. Porri Digitalis Bryoniae Sambuci Gum. Ammoniacum Bdellium Galbanum Sagapenum Empl. Diachylum cum Gumm de Cicuta cum Ammoniaco de Ranis de Galbano The Sixth CLASS Of Discutients WHich open the Pores and discuss by attenuating the Humor collected in Tumors I. Bitterish Acrid Aromaticks or Nervines Rad. Iridis Imperatoriae Angelicae Calami Aromatici Zedoariae Fol. Majoranae Salviae Lavendulae Calaminthae Hyssopi Satureiae Matricariae Artemisiae Flo. Chamaemeli Sambuci Stoechados Lavendulae Rorismarini Bac. Lauri Ol. Chamaemeli Laurinum Lavendulae Rorismarini Vng Martiatum Empl. Diachylum Ireatum de Baccis Lauri Cephalicum II. Fetid Acrid Discutients Rad. Enulae Poeoniae Bryoniae Aristolochiae Fol. Rutae Ballotidos Cotulae Faetidae Conyzmediae Spirit Fuliginis Gum. Camphora Ol. Tartari Guaiaci Succini Vng Agrippae III. Discutients of an Elder Smell being Bitter Rad. Ebuli Scrophulariae Fol. Ebuli Sambuci Saponariae Scrophulariae Digitalis Linariae Ol. Sambuci Vng Corticis Sambuci Cataplasm ex foliis IV. Sweet Acrid Aromatick Discutients Rad. Levistici
And they act by a Vapour which passes through the Stomach and Blood without much trouble but they cause a Vertigo in the Spirits and a slight Delirium These have their Volatile Oyly Salt fixt and changed by Acids Secondly Vegetable Poysons which have a Faetor producing Sleepiness as all Narcoticks Hyoscyamus Cynoglossum Solanum Mandragora Nux Vomica Solanum Lethale produces a Suffocation by its Sliminess as the Mushroms do but the Fetid part of all the Opiates mentioned produce an Itching in the Flesh which is a sign of a Volatile Salt in Opiates and a Giddiness Delirium Stupor and in too great a quantity Convulsions low Pulse and Breathing slowly and at last Death Some Opiates which are very Slimy Bitter and Acrid purge and vomit violently as Tabaco and Solanum Lignosum and Marvel of Peru. Mandragora has a strong Narcotick Foetor but something Aromatick in the Fruit. And there are poysonous Narcoticks which have an Aromatick mixt Smell as Pomum Amoris and Flos Africanus Opiates were accounted cold because of their Mucilage but their Foetor makes them hot The proper Antidotes for Narcoticks are 1. Those things which correct the Bitter Acrid and Foetor of Narcoticks as all the Acid Alexipharmacks Sp. Vitrioli Sulphuris Aceti Succ. Limonum 2. Those Fetids which excite the Motion of the Spirits and promote their Agitation as Asa Foetida Castoreum Crocus 3. Those fragrant Aromaticks which supply new Spirits and give a quick and brisk Motion to them And therefore large quantities of Wine are recommended by Galen against Opiates 4. Those Medicines which correct the Sliminess of Narcoticks as Sal Tartari and the Lixivia these open Gums by taking off the Acid which coagulates the Mucilage into a Gum. Thirdly Vegetables become Poysonous by a very indigested crude Mucilage as in Mushroms from whence there is produced in the Stomach a crude Juyce which not being digested by a Ferment like other raw Meat it produces a violent Cholera and by the Earthy Foetor observable in Mushroms a Strangulation Gripes and sometimes a Stupor is produced Acrids Aromaticks and Carminatives are here most useful against Mushroms with which therefore they are pickled to give them a Taste and also to help their Digestion as with Spice Pepper Dill c. we use also Vinegar and austere Pears are commended to stop Vomiting and to correct the Fetid part of Mushroms To this kind of Poyson may Cucumbers Melons and other crude Plants be reduced which are Poysons to some Persons not being easily digested by them I have mentioned Vegetables as Poysons to Men tho' Insects and other Animals feed on them safely and Dogs cannot be Poysoned by any of our Country Narcoticks And I find this observed in Sennertus Multa sunt Animalia quae cibis nobis venenosis pascuntur sicut Sturni cicutâ Coturnices veratro Anates bufones aquaticos devorant Ciconiae Serpentes Gallinae Araneas quae tamen Animalia homini in cibum veniunt III. Animal POYSONS First COrrosive Internal Animal Poysons as Cantharides which have a fiery Volatile Salt which frets the Passages of Vrine and sometimes produces bloody Vrine This effect is best corrected by Milk Oyl and Emulsions And also Acids fix the Volatility of those Salts These hot Insects corrode the Guts and produce a Dysentery but if they pass into the Blood they there cause Heat Fever Delirium Vertigo or swellings of the Face or Skin and sharpness of Vrine These are the Effects of Animal Poysons taken Inwardly their Poysons being from a fiery Volatile Salt as in Toads Spiders and other Insects Secondly Corrosive Animal Poysons which happen externally I. By the sting of a Bee these are also a very Acrid Salt as it appears by the Experiment mentioned in Wedelius Si ictus Apum vel Vespae ungue excipiatur degustetur salinum aut hujusmodi quid manifestè deprehendi potest This Acrid Salt will kill a Viper if a Wasp sting him This Animal Liquor being instilled warm into the Vessels of another Animal there ferments the Humors of the Animal which is stung and by this new Fermentation a Putrefaction is produced which destroys the natural Crasis of all the Humors Such is the nature of the Stinging of Common and Roman Nettles which send out a Saline Acrid Liquor which enters into the Pores of an Animals Skin and there instills that Venome cold which is the cause of Itching Burning and Blistering of the Skin I find the same Acrid in the Root of the Nettle and there is also a Sweetness in Nettle-Roots The stinging Acrid Juyce is the Juyce of the proper Vessels of Nettles and therefore it is not improbable that the proper Vessels of the Plant constitute those Spikes which prick the Skin and convey the Venomous Liquor into it And by this we find that Plants and Animals agree in their Stings and Poysons as well as in their Principles which I have mentioned II. The Corrosive Animal Poyson which happens Externally by the Biting of another Creature which is either naturally Venemous or else made Venemous by a Disease 1. The Bitings of a Viper or other Serpent produce Pain Swelling and make the part Black Livid or Red. The Animal after a few hours vomits faints has cold Sweats and Convulsions and then dies The Blood of the Poysoned Animal is Black and coagulates as it appears upon Dissection and that gives the Vomiting and Blackness to the Intestines From the Coagulation the Pain and Lividness of the part proceeds and from thence also the Faintings cold Sweats and Convulsions arise So that all the Symptoms in an Animal Bitter proceeds from the Coagulation of the Blood. The cause of this Coagulation cannot be from any Acid in the Viper for we find no considerable Acid but in the Stomachs of Animals And we find all the Acids in Animals either joyned with the Salt or Fat 's of Animals and no Acid is naturally pure in the Humors of Animals therefore the Coagulation must be deduced from some other reason We observe that Rennet coagulates Milk and we find no Acid in it sufficient to coagulate so great a quantity of Milk as one spoonful is used to do We find that Rennet will not immediately coagulate the Milk but after some space The White of an Egg thickens and curdles Milk by fermenting with it and not by an Acid. And we find that in the Stomachs of Animals Milk is coagulated by its Ferment Blood being produced out of Milk it may well be supposed that Blood may be coagulated the same way as Milk is I will therefore compare the manner of Operation of Rennet on Milk and Poysonous Ferments on the Blood of Animals 1. The Milk is warmed before its Coagulation by which the Rennet is sooner dispersed through it and the Fermentation is promoted So in Poysons The Saliva of the Animal is not Poysonous unless it be instilled Hot from the living Animal into the Wound of another living Animal for then the
The Sweet-Fetids But these Fetids will be mentioned in the following Classes 8. The Garlick-Fetids 9. The Cress-Fetids 10. The Corrosive-Fetids Venemous Plants I shall here only mention the Narcotick-Fetids which are Mucilaginous To which I will add the strong heady Opiates tho' rather Aromatick than Fetid The strong Aromaticks have a nature inclining to Fetid and something mixt of both in their smells and they are accounted something Soporiferous 1. Fetids with Mucilaginous Leaves with a mixt Smell of Aromatick and Fetid being Opiate and very heady bearing Fruit. Mala insana Syriaca Mandragoras has an Aromatick Fruit and the Bark smells Narcotick Pomum amoris Flos Africanus 2. Mucilaginous Leaves with Bitter Acrid Roots of a sweet heady offensive Smell Auricula Vrsi Primula veris. 3. Mucilaginous Bitterish Leaves with Bitter Acrid Milky Roots of a Poppy Fetid Smell Lactuca hortensis sylvestris Lactuca agnina Papaver rhoeas Papaver hortense Argemone 4. Mucilaginous Bitterish of a Solanum Fetid Smell Solanum lignosum Amomum Plinii Mirabilis Peruviana Solanum lethale Herba Paris Circaea Asclepias Tabaco Hyoscyamus 5. With a Fusty Smell like Mouse-Turds Lithospermum Cynoglossum whose Roots have a Sweet Slimy Pea-Taste Quaere Whether referible to that Class Nux Vomica smells like Opiates Fetid and is of a Bitter Slimy Taste it cause Trembling Convulsions and Shortness of Breath these Symptoms depend on the Poysoned Spirits for I find no alteration in the Stomach of a Dog poysoned by it or the Solanums Coculus Indi is very Bitter and Acrid and a Narcotick by which it offends Insects and Lice Opiates have a great Slime in the Bladders and a Bitter Acrid Fetid Gum or Milk like Opium which is their Oyly Juice and therefore by the Gummy Bitter Acrid Fetid they must be Classed and not by the Slime by reason whereof the Antients esteemed Opiates Cool tho' the Foetor and Acrimony shew them to be Hot Plants Opiates yield much Oyl by distillation â„¥ i. of Opium yields â„¥ ss of Oyl Ê’iii of Earth Ê’i of Water lbi of Poppy-Seeds yields â„¥ ix of Oyl of Water and Earth ana â„¥ iii. in a distillation in Sand as Bonetus mentions The Narcotick Faculty lies in the Foetor which depends on the Volatile Oyl which being Fetid like the Animal Spirits it acts on them and is offensive to them being too much Fetid for them it extinguishes their Lucidity as a Candle is put out by the Fumes in Mines or the Fumes of strong Liquors in Cellars or else the Mucilage passing into the Nerves with the Fetid Particles it may clog the motion of Spirits and produce a Stupor by obstructing the Nerves The Seventh CLASS Of Plants of an Acrid or Cress-Taste which are Bitterish or Sweet and Pungent Acrid ACrid Plants have a great deal of Volatile Salt Pungent from some Bitter Watry Gum in its Oyly Vessels this Gum is both Bitterish and Pungent The Bladders in Horse-radish Roots give a Sweetness which is digested into a Bitterness with Acrimony which may resemble the Gum of Bdellium which tastes Bitter Acrid and Celandine which is of this Class bleeds a Bitter Acrid Milk. Malpighius observes in the description of Onions That the Specifick Vessels being cut Ichorem quasi lac fundunt We want Cuts of this Taste more than any to describe their Milky Gum-Vessels If Plants were described according to their several Tastes by the Classes I would advise it to be done by a slice of the Stalk where the Specifick Vessels appear best because the Bladders are least for when I have doubted of the Oyly Tastes I have found them evident in the Stalk where I have perceived an Acrid which could not be tasted in the Root or Leaves as in Chelidonium minus The Oyly Balsams may be always tasted in the Seeds of Plants The Acrid Salt is tempered by the Oyl in Aromaticks but it is more Pungent in Acrids where there is less Oyl I suppose the Acrid Salt has some pointed Figure like other Volatile Salt. All Salts are compounded of Oyl Acid and Earth but this Pungency in Plants seems to be the Oyl and Acid of Plants only and because of its want of Earth or sufficient Acid does not taste Salt. This Composition of Oyl and Acid in Plants spends the Oyl of Plants and turns it into another Taste and a long Figure on which the Pungency depends and the quick pungent Smell different from the Smells of Resins and Turpentines The Pungency in Choler is the ground of the Animal Salt and if Acrid Plants as Woad be putrefied it yields a Volatile Urinous Salt The Pungency therefore in Plants is the Embryo of a Volatile Salt and may be esteemed an imperfect Salt wanting either the Acid part or Earthy to give it a Saltness as the Acid of digested Meat gives a Saltness to Cholers Acrid so by Putrefaction a Volatile Acid is produced to give a Saltness to the Pungency of Plants The Species of Acrids may be the Aromatick-Acrid the Cress-Acrid and the Corrosive but I think fit to make distinct Classes of these The Species of Cress-Acrids are 1. The Fragrant-Cresses 2. Pure Cress-Acrids 3. The Colouring-Cresses 4. The Sweetish-Cresses 5. Fetid-Cresses 6. Pepper-Cresses 7. Garlick-Cresses 8. Garlick Slimy-Acrids 9. Gummy-Acrids 1. Acrid Tastes with Mucilaginous Leaves and Fragrant Flowers and Bitter Acrid Seeds Leucoium sativum luteum Viola lunaria Hesperis Lysimachia siliquosa Thlaspi Creticum 2. With a Cress Pungent Smell without any Aromatick Erysimum Barbarea Nasturtium aquaticum hortense Cardamine Paronychia vulgaris Cochlearia Bursa pastoris Nasturtium Indicum Sinapi Draba Iberis Rapistrum Turritis Myagrum Coronopus Ruellii 3. Bitter Acrid Slimy Colouring Plants Luteola Glastum Ophioglossum Chelidonium majus the Bitterness is like the Madders but the first seem to be of the Pea-Class 4. Acrid joyned with a Sweetness in the Leaves or Roots besides the Bitterishness Rapum Rhaphanus Brassica vulgaris multiflora Vrtica has Sweet Acrid Roots Nettle-Juice tastes Bitterish like Cresses and is Diuretick like them and Acrid 5. Acrid Bitter and Fetid Eruca Sophia Chirurgorum Ruta Fraxinella which smells like Ruta upon rubbing Gerard supposes it to be called Tragium from its smell of a Goat I refer Rue to this Class by its Acrimony and similitude of Figure to the Cresses The Seeds of Fraxinella grow in Cods and by its Bitter-Acrid I have placed it here Fraxinella has a sort of Turpentine Fragrancy at first but upon rubbing a Rue-Smell Dentaria is described by Mr. Ray to be Gustu fervido Gerard describes it of an unpleasant Savor and sharp in Taste whose Flowers are shaped like Stock-Gilliflowers and the Seed contained in Corniculis like Hesperis The Coralloides is described of a Bitter and Hot Taste having Seeds like Rocket For these Reasons I take these Plants to be of this Class 6. Acrid with the Taste and Odor of Pepper Lepidium vulgare Piper sive Capsicum Indicum Jamaica-Pepper has a savour of Cloves 7. Acrid
Volatile Acid in the Stomach is a Volatile Tartar like the Spirit of Vinegar This is the effect of Fermentation in all Acid Vegetables and is a combination of Oyl and Acid. 3. The Vitriolick Acid in the Blood which is a Sulphureous Acid. 4. The Acid in the Ammoniac Salt of Animals like the Spirit of Salt. The Acid in the salt Taste of Chyle is from the sowre Tartar of Chyle but the Acid adhering to the Volatile Salt produced in the Blood by putrefaction must needs be from the Vitriolick Acid of the Blood. III. The Viscid Principle has these Successive Changes naturally 1. It is a Slime in the Meat but a caseous Viscid in the Chyle 2. It is like Glew in the Serum when inspissate by the Fire 3. It is like Jelly in the salt Lympha's 4. It is Fibrous in the Mass of Blood. 5. It is Bony or Calculous or Sandy upon its last resolution by a long circulation or digestion IV. The Water is only altered into a thinner Consistence and much rarefied to pass the several Glands and to dilute the several Humors Many other Tastes might be added to these but they are the effects of a preternatural state of Humors 1. An Albuminous Styptick Taste in the Spittle of the Convulsive 2. A corrosive Acidity in Colicks Heart-Burnings and Vlcers This is Oleose-acid like Acid-acrid in Rosa Solis and Bellis minor 3. The corrosive Saltness such as is that of Lime-Salt being burning and Salso-acid 4. A viscid Taste is produced by the Inspissation of the milky Slimes such is the vitreous Pituita in the Lungs and the white Skin or Pleuritick Blood. 5. A nauseous Taste in the Saliva by Choler and by that Mixture a bitter sweet and slimy Taste is produced which is nauseous 6. A Fetid nauseous Taste from some putredinous Fetid communicated from a stagnating Humor or the nidorose Contents of the Stomach like rotten Eggs or the Womb in a dead Child or the putrid Gums in the Scurvy But these Observations belong to the preternatural state of Animal Humors A Scheme of Animal Smells naturally observable in Animal Humors or the solid Parts 1. The smell of Milk in the Flesh of young Creatures and in Milk it self 2. The stronger Spirits any Animal has the stronger is the Smell of that Animal so that by the Animal Smell we discern the height of the digestion in each Animal for the Spirits give the particular Smell to each Animal and the Spirits are the high digested Oyly parts 3. There is a Nitro-Sulphureous Foetor in the Guts I cannot observe any Nitrous Taste or Smell in any other parts of an Animal but in the primae viae where it is evident after over-digestion by this Smell 4. A putrid Smell of Cheese may be observed in Sweat and in the Pisle of a Sea-Horse scraped and in Horns 5. A Lixivial piercing Smell is in the Vrine 6. A smell of Marigolds is in the Menses 7. A virose ranck Smell is in the Semen like putrid Fish 8. A high degree of Fetid is in the Hoofs and in the old Bones and Nails 9. A Fetid Oyly offensive Savor is in melted Fat or Grease 10. An Acid piercing Smell mixt with Fetid in the Stomachs of Animals after the digestion of their Meat Preternatural Smells 1. A Sowreness in the Stomachs of Children when they vomit Milk and in their Stools 2. A Nidorose Sulphureous Smell in the over-digestion of some Meats 3. A putredinous Smell in some Fevers and in the Small-Pox 4. A higher degree of the putrid Smell in Gangrenes and foul Vlcers like Carrion and in the Scurvy 5. An Earthy Smell in dying Bodies Of the similitude betwixt Plants and Animals The great similitude betwixt the natures of Plants and Animals and the transmigration of Principles from Plants to Animals might be the cause why Democritus and Plato attributed Sense to Plants And Anaxagoras esteemed them sensible of Pleasure and Pain The similitude of their Principles is evident and the number is the same 1. Water distilled from Milk and Blood if considered without the smatch of the Oyl is very little or nothing different from the water of Vegetables as to their Physical use 2. The sowreness of Buttermilk exactly resembles that of Tartar. The Sulphureous Acid of Minerals with the Earth of Plants turns to a pure Tartar but with the Oyl and Earth of Animals it produces a Vitriolick Acid as from the Acid of Sulphur we produce a Vitriol from Steel 3. The Oyl of Animals is the matter of Heat and ferments with an Acid like that of Vegetables and it like Resins yields all the varieties of Animal Smells when it is associated with the Volatile Salt and there is as great a variety of Animal Tastes and Smells as there is in Vegetables I have Instanced in the similitude of the tastes of Animal Humors and their Vegetable Medicines The pungent Acrimony in Choler and the Cress-Tastes in Plants is very much alike and some Marine Plants as Sponges yield a Volatile Urinous Salt by distillation and also a fixt one like that of Plants The sweet Tastes in Plants contain much Oyl and feed much by supplying Chyle the Vegetable Oyl turning into an Animal Fat. I have compared the Fat Marrow and Suets of Animals to the Vegetable Balsams Oyls Resins and Turpentines And we usually find Oyls of Vegetables and the Axungias to mix well together as being of a like nature Though the Ingenious Writers upon Insects have given us many Instances of their production from Eggs which former Ages esteemed to proceed from Putrefaction for they demonstrate how Insects insert their Eggs into Stalks Roots Fruits and the Leaves of Plants and also into putrid Substances of Animals and into the Bodies of other Insects yet there remain so many particulars which they have not solved that I cannot but approve the ancient Opinion which affirms That Insects are produced both from Plants and putrefied Animals There is necessary for the ordinary production of Creatures 1. A fit nourishment prepared for the Embryo 2. The first rudiments of it produced from the Vessels of Parents Vegetable Juices by putrefaction may be changed into the nature of Animal Humors and when they are digested in the Stomach they change their Vegetable nature and if we artificially putrefie Vegetables they will yield a Volatile Salt which is of an Animal nature In putrid Vegetables Insects are always observed The contrary opinion allows That putrid Bodies are fit nourishment for the young Insect And I may probably affirm therefore it is fit for its original constitution at first as Eggs serve other Animals for Food as well as the production of the Foetus And if the Juices of Vegetables turn into the nature of Animal Humors it is also probable that these may also cause the Vessels of Vegetables to shoot and branch themselves into some Animal Vessels necessary for the constitution of the Embryo's solid parts It seems not improbable that the
Vessels of Plants should become fit Vessels for Animals for the Plant-Anatomists have described those Vessels of Plants to be as curiously wrought as any in Animals And we observe the Vessels of Plants and Animals shoot into Mould upon Putrefaction which therefore alters both Vessels and the Juices in Plants And if Mould which is described like a Plant can grow out of Animals we cannot believe it unreasonable to assert That Animals should grow out of Plants from whence they are constantly nourished Malpighius gives an Instance of Plants growing out of the dried Serum taken out of Hydropical Tumors Minimae Plantulae quasi pulmonariae vel coralloides eleganter attolluntur De struct gland conglobat pag. 15. We find that a Plant of a different nature may grow out of another Plant without a Seed as is evident in Misletoe Mosses Mushroms Hypocystis Orobanche why may not an Insect of another Species grow out of the living and dead Bodies of the Erucas without the insertion of an Egg The Worms in Animals are very different from all the other Insects in the World. It is impossible that Insects should insert their Eggs into the Horns Guts Liver and Bones of Animals in which Insects have been observed I have taken the broad Worm out of the Guts of the Embryo upon the dissection of a Cow with Calf I am sure it is highly improbable that any Insects Egg should be conveyed thither The Ingenious Dr. Tyson has observed a difference betwixt the long Worm in Animals and the ordinary Earth-worm and therefore they are not of the same nature Insects are not only superficially changed but many also of their Internal parts are changed also they alter their Diet for the Eruca and Papilio have different Food and Actions These changes from one Species of Insects to another shew the change from the Fibrous parts of a Plant to the first Lineaments of an Insect not to be improbable The Tastes and Smells of some Insects 1. Insects of a slimy Taste as Snails the Slime of Snails supplies the Milky Slime being like the Saliva The threds of Spiders and Silkworms is bred of a slimy viscid Humor which is used to stop Bleeding as viscid Gums be Frogs have a cool Slime for Oyntments and their slimy Spawn yields a cool Water which may be given to cool the glandulous Juice of the Womb. I have taken an hundred of Grass-snails in a Morning and swallowed them whole in May after they are mixed in a Napkin Other Snails are better boyled in Milk for Hecticks for distillation destroys their Slime 2. An Acid Odor is observed in Ants and an Acid Spirit is distilled from them 3. An Acrid Taste may be observed by chewing live Millepedes with a savor of the rotten Wood on which they feed This Acrid passes by Vrine and makes them Diuretick and also Hepatick and Cephalick The dryed Millepedes are Fetid and thereby discuss Scrophulous Tumors 4. There is a bitter Astringency in the Kermes which is the Nest or Gall of the Insect The Insect is supposed to be Fragrant and Acrid from whence its Cordial Vertue may depend And its Antifebrile Vertue from the taste of Galls which resemble the taste of the Cortex Peruvianus and therefore the Cortex of the Ilex coccifera ought to be tryed for the Jesuits-Bark it grows in Italy Spain and France and is described as having green Leaves like the Laurel-Bitters Coccus Polonicus grows on the Roots of Polygonum It contains a Worm which turns into a Fly and that leaves a Skin which smells of Musk It is used for Convulsions Bonetus The Syrup of Kermes has a Fragrancy from the Juice of Apples and Rose-water 5. The Cimices smell Fetid The Insects bred in the Body of the Willow are said bircum olere 6. A corrosive Taste is in Cantharides Their Acrid Salt affects the Kidnies and Bladder and they offend the Nose by pounding as Acrids do And if they be ground to Powder they turn Syrup of Violets green 7. Of a Salt Taste This is observed in the Venomous sting of a Bee And the Venome of a Scorpion is Guttula aquae candidae as Redi informs us The same corrosive Acrid or salt Ferment is in all Venoms A burning Coal applyed to the Bite or Sting immediately prevents all Mischief And Volatile Salts most successfully prevent the coagulations of the Blood by poysonous Bites A TABLE of Mineral Tastes I. Gritty Tastes of Earth Stones Minerals and their hot Calces II. Styptick fat greasie Earths III. Vitriolick Tastes 1. Acerb Aluminous of Alum and Quick-silver 2. Sweet Vitriolick in Steel Gold Tin and Lead Vitriols 3. Bitter Vitriolick in Silver-Crystals 4. Nauseous Brass-savored Vitriols in Copper IV. Bituminous bitterish Tastes either Fetid Aromatick or Terebinthinate V. Fetid sulphureous Tastes VI. Acid Tastes of Spirit of Sulphur Vitriol Salt Nitre VII Salt Tastes Volatile or Fixed or Vitriolated or Ammoniack VIII Marine Salso-acids as Sal Gemmae or else Nitrose cool Salts IX Caustick burning Tastes and Styptick The First CLASS The Tastes and Smells of Earths WE call those Mineral Earths which dissolve or soften by Water and taste and smell Earthy 1. Earths of a sandy or gritty Taste such as common Earth and of a smell of Mould This common Earth is produced from the minute Particles of Stones worn off by Rain the current of Springs Rivers and the Sea where Sandiness most abounds or else by the Airs motion or the sulphureous Acid in it arising from the hot central parts of the Earth With this the common Earth seems to be Impregnate and not to be the pure Element of Earth which I suppose to be like Glass or Ashes since most Bodies are reducible by Fire into one of them And that solid part in Minerals which is Alkalizate and serments with Acids seems to me the true Element of Earth and this also yields the Alkalizate parts both to Plants and Animals I distilled in an Earthen Retort and an open Fire some common dry Earth and sifted it clean from Vegetables It was taken half a Foot or more deep under the green Turf It yielded a great deal of Water and I observed a burnt Smell of Smoak I mixed Syrup of Violets with the Water and it turned it green From this Experiment I suppose I may conclude That the common Earth contains Water and some Oyl and Volatile Salt is made out of it By the Fire the Caput mortuum turned white like burnt Ashes All gritty Earths ferment with Acids as Chalk 2. Earths of a Styptick Taste sticking to the Tongue and feeling Unctuous with a sulphureous Earthy Smell These are Metallick Earths taken from Mines and their Vitriolick Stypticity is from the Metal Bole has its Stypticity and colour from Iron because it yields a green Tincture with Spirit of Salt and is Aluminous by mixing with Spirit of Nitre Terra sigillata contains some Particles of Gold and ferments with Acids but Bole does not it becomes Aluminous
like a Plant and branches it self in the Earth and has a chalky Pith It is esteemed a petrified Marle Dr. Grew observes That a fat putrid Substance like rotten Wood is found with it which he thinks the Mother of it Lapis Judaicus is Flinty but by rubbing it looks like Chalk It ferments with Spirit of Nitre and is of the nature of Chalk being used as a Diuretick 2. Stones of a greater hardness as Lime-stone Marble Alabaster all which burnt yield a Lime I have seen a Lime-stone finely polished which in its coloured Veins resembled Marble and is plentifully found in Hereford-shire and there Lime is made of it I burnt a piece of building Stone into Lime which is used in many places both for Stone and Lime Gypsum ustum is Styptick and dries Vlcers in the Mouth and is used for sore Horse backs Calx viva has a Styptick burning and corrosive Taste From the common Lime-stone a Sulphureous Acid may be distilled The Lime-stone is burnt half away in the Fire and an Oyl is observed to sweat out of it in burning This Sulphureous Oyly Acid unites with the Earth into a Salt and gives the Stypticity to burnt Lime These Experiments shew the natural composition of Stones that they have both Oyl and Acid in their Bodies Spirit of Vitriol makes Lime-water Bitterish by separating the Oyl from the Earthy part with which it unites From this mixture evaporated by addition of Salt of Tartar a Volatile Salt may be distilled which smells Urinous This Experiment shews the Volatility of the Salt of Lime and hence it has its Urinous Smell and some of it passes over in the distillation of Sal Ammoniac which makes it somewhat Corrosive This Volatile Earth of Lime seems to be the terrene part necessary in the composition of Salt by the addition of an Oyly Acid And this may be the Alkalizate part in all Plants The Ashes of Plants and Calx of Lime agree in their Saltness and both are used for the Improvement of Land. 2. The Second Species of Stones is of those glassy Stones which have the hardness and nature of Flints These being ground to Powder have angular edges like broken Glass whereby they cleanse and scowre the Kidnies from Sandy coagulations Sand is of the nature of Flints and seems to be the product of Sea-Salt being plentifully produced in the making of Salt. And Le Mort observes that Arenae masticatae salsum blandum gustum linguae communicant And Sand is also produced from the Animal Salts coagulated in the Kidnies Black Sand is from Iron yellow from Ocher green from Copper golden from Gold intermixt with it in its coagulation The Nitrum calcarium is the chief part of Flints which coagulates either with the Lime-stone Particles in common Sand or else with some Mineral in coloured Flints The gritty Stones used for Building is nothing but a congeries of Sand. This grows soft in the Fire but will not burn into Lime the Clay which unites the Sand is dryed by the Fire No flinty Stones will burn into Lime Lapis Nephriticus is flinty and ragged like the Stones of the Kidnies it looks Oyly without and is of a pale green colour It is a kind of Jaspis having its Tincture from Iron and all its Vertue is to be deduced thence Common Flints and common Pebbles which are Flints smell Sulphureous if knocked together and strike Fire by a brisk agitation of the Sulphureous Particles When they are burnt in the Fire and quenched in Water they crack and give a Sulphureous Taste to it The Water will not ferment by an Acid neither would it turn with Galls though the Water tasted very much of Steel Flints and Pebbles have divers Metals mixed with them as Iron Gold Silver Copper c. and sometimes divers Earths or Boles which colour the Stones Gems seem not to differ from Flints in which Diamonds are bred Crystal is the softest It is used in Powder to abate the Acid in Colicks and the poyson of Sublimate which is a corrosive Vitriol I cannot believe that Gems can be dissolved in the Stomach because Pebbles pass through the Guts of Hens undissolved and also Fruit-stones which are less hard The coloured Gems are coloured Flints Rubines Granates Hyacinth have their Tincture from Gold and likewise their Vertue Aq. Regis extracts the Tincture from Granates like that of Gold to which a Cordial Vertue is attributed because it is made like a Vitriol by dissolution by a Menstruum and that raises the Fermentation of the Blood but it is impossible that the Liquors in the Stomach should dissolve Gold and therefore they cannot extract a Tincture from these Stones The Smaragdus and Jaspis have their green colour from Iron and that Astringency and Chalybeate Faculty which is attributed to them in Bleeding and Fluxes but a little powder of Steel is more efficacious for though Iron is dissolvable by Acids yet Iron Ore such as is in the Stones cannot yield to them Saphires have their Sky-colour from Copper and are used as Vitriol in Eye-Medicines Topazes have their Vertue and Saffron-colour from Iron The Salts of precious Stones are only a composition of the Acid and the Stone Some precious Stones are said to smell fragrant when ground but I could not observe the Fragrancy in some which had been long powdered I will mention what I find in the Illustrious Kircher Geodes Misenus violae odorem refert It has the Vertue of Aetites and is a Stone of the same nature Lapis Marieburgicus moschum olet serpilli Kircher Mundus subter de lapidibus odorem Turingicus musti odorem ophites vinum olet echites lac galactites sulphuris odorem marchasitae silices succinum gagates resinae odorem The Sulphur in some precious Stones is like a Flame and shines in the dark by rubbing or warm Water as some Diamonds These are the natural Mineral Noctiluca's which like those made of Animal Humors are shining and Sulphureous This Sulphur gives the Violet Fragrancy in some Stones and thence some effects may be produced on Animal Spirits 3. Stones of a Metalline hardness and something Vitriolick from the Metals they contain All Metals are fixed in some Stony Mineral as Spar Lime-stone or such like I distilled some Iron-stone in an Earthen Retort it yielded a Phlegm which smelt Sulphureous and tasted Vitriolick Sweet and turned Syrup of Violets green This Iron-stone burnt in the Furnace was a pure Flint This I had from my Worthy Friend Mr. Humphry Jennings's Furnace in Warwick-shire near Aston Lapis haematites I distilled a red Liquor from Lapis haematites and Sal Ammoniac of an Aluminous Taste fit for Fluxes and of a Saffron Smell and therefore called Aroma Philosoph by Zwelfer The Tincture made of Vitriolum Martis and Saccharum Saturni looks of the same colour and is an extraordinary Styptick in Fluxes and is called the Tinct Antiphthisica An artificial Blood-stone is produced by the Sublimation of Vitriol
in the Glass of Antimony and other Calces which vomit Thirdly The Taste of Mineral Sulphurs 1. Sulphureous Acid as in common Sulphur which is evidently both Acid and Sulphureous upon burning it and pierces the Nose strongly Ens primum Sulphuris smells strongly of Sulphur and tastes much of the Acid by which it cools Hectical Blood and coagulates Choler in the Colick Sulphur is a good Preservative against all Infectious Fevers and especially the Small-Pox and all Epidemical Distempers depending on the Air and as a Fetid it is Antihysterick The Flowers taste both Fetid and something Vitriolick and dry the Piles in Pills or Lozenges 2 Stronger Sulphurs and less Acid. In the Clyssus of Antimony the Acid is small but the Sulphur is stronger than the smell of Sp. of Sal Ammoniack which makes it an excellent Antihysterick being strongly Fetid Emetick Tartar has a pleasing Acidity but the Sulphur of the Antimony vomits Sal Antimonii has the taste of a dulcified Acid. Ettmuller mentions a Salt Clyssus of Antimony as a good Diuretick And he affirms That Antimonial Sulphur may be prepared to smell like Musk. Dr. Needham says Antimonial Sulphur smells and burns like Brimstone Cinnabar of Antimony smells Sulphureous 3. Sulphureous hot burning or Corrosive Acids Arsenick tastes of a burning heat and is also Acid. So the Butter of Antimony which is Corrosive smells strong of Sulphur and has an Acid in it Oleum Stanni is very Corrosive and Acid and is not to be distinguished from Butyrum Antimonii but by its continual Smoaking both being very Corrosive This Corrosive quality in Minerals depends on a Volatile active burning Sulphur edged with an Acid. Arsenick did not mix with the Serum of the Blood nor curdle it Neither would common Sulphur Flowers either mix or increase its Floridity The Mineral of Arsenick causes shortness of Breath and Palsies in the Miners by its great Foetor The Spirits like the Flame of a Candle are wholly extinguished by Sulphureous Damps Crocus Metallorum dissolves well in the Serum of the Blood it gives it a yellow colour but does not coagulate it and therefore works more on the Membranes than Humors The chief Vertue of Antimony lies in the Sulphur which may be strongly smelt by rubbing two pieces together and by this Sulphur Antimony discusses and dries in common drying Decoctions but I must confess Sulphurs are much more evident to the Smell than the Taste in all Minerals and therefore by that Sense are most to be observed Fourthly The Tastes or Smells of the Bitumens 1. Bitumens taste Bitter like Turpentines as Petroleum and smell like it with addition of some Earthy Fetid Asphaltum tastes like Pitch as I am informed and it burns into a Cinder 2. Some are Bitter and Fetid as Succinum the Tincture of Amber tastes Bitterish and is Antiepileptick like other Fetids 3. It is not improbable that Amber-griese is a Bitumen and of a fragrant Smell very Cordial It yields the same Principles as Amber by distillation both Oyl and Salt. If the consistence of the Bitumens be considered they are like Oyls Turpentines or Resins Ebenum fossile is said to be of a sweet scent Cordial An Account of the Tar-Bitumen in Shropshire A Bitumen is called by the Famous Kircher Sulphur liquidum and Sulphur Bitumen fixum This is plainly proved by some Bitumens which smell plainly of Brimstone as the Tar-Bitumen or Pici-Bitumen and have also a Tar Smell for by both these Smells a Sulphur and a Turpentine Bitumen are evidently known to be nearly related or compounded I received this Bitumen from my Worthy and Ingenious Friend Mr. G. Plaxton of Sheriff-Hales in Shropshire And these following Observations were made at Aston in Warwick-shire in the Laboratory of my ever Honoured and Learned Friend Sir Charles Holt Baronet The smell of the Bitumen was like a mixture of Tar and Brimstone which shews the middle state Bitumens have betwixt Minerals and Vegetables This Bitumen tastes Bitterish and Smoaky swims on a Spring which rises about the middle of a Hill in a Wood near to Rowton in the Parish of Brosely in Shropshire We mixed this Tar-like Bitumen with Sand and distilled it in a Sand Furnace out of a Retort At first a Phlegmatick Water came over then a black Oyl which we rectified with Water and then it appeared like a yellow Oyl in Colour Smell and Taste like Oyl of Amber and therefore I believe it to be of the same nature By this Experiment it appears That Amber is no Vegetable product as a Gum Resin but truly a Mineral Bitumen which is in some places dug out of the Earth and that this Tar is a Petroleum or liquid Amber It seems probable to me That this Tar is the Oyl of Coal for such an Oyly substance sweats from our Pit-Coal in burning and also comes from it by distillation and also the Sulphur-smell in this Tar appears to be like Coal smoke Many other Bitumens have a mixt smell of a Terebinthinate and Smoaky or Sulphureous Smell The taste of Petroleum is Bitterish and it smells of a mixt smell of Turpentine and Fetid Sulphur by which it discusses Tumors and the Country People cure Vlcers and Swellings in their Cattle by this Tar. All Bitumens are discussing by their Fetid Smell Conglutinative by their Gumminess and Detergent by their Bitter Taste North-hall Water tastes Bitterish and smells of a Sulphureous Smell upon keeping it seems therefore to have something Bituminous The Sediment after Evaporation tasted very burning and hot and that Taste continued long on my Tongue By this Acrimony it is Purgative and Diuretick Spirit of Harts-Horn precipitated the Water white like Alum-water and it curdles Milk like that As an alterative it has the Vertue of Alum in curing Itch Scab and all Fermentations and fixes the Volatile Salts and Oyls and coagulates the Lympha's and Serum of the Blood which may sometimes occasion Rheumatick Pains as I have observed it in some Persons Of the Tastes of Salts I. SAlts properly so called of a salt hot pungent Taste and a Lixivial Smell as all fixt Salts these feel Unctuous to the Fingers from some Oyl adhering to them and these are strong Diureticks and Sudorificks II. Volatile Alkalies these are of a burning pungent salt Taste with a smoaky urinous Smell the smoakiness and burning is from the Oyly Particles in Salts By the addition of an Acid the Heat and Burning and Fetids are abated for Acids correct all Oyls and fix them III. An Acid sulphureous Salt for so we improperly call all Figured Bodies though they have no salt Taste and Acids are the principal Ingredients of all other Salts This sulphureous Acid is the aerial Salt which mixes with all Fluids and then fixes in the Earthy Particles by which it is made evident to the Taste It cannot be tasted in Snow or Ice for want of an Alkali All Acids we taste have a roughness and therefore an Earthy part to make them act on our Taste is necessary This aerial sulphureous Acid rises from the sulphureous Fumes of the Earth or the sulphureous lucid matter of the Sun. IV. Mixt Salts tasting Salso-acid 1. Urinous Salso-acids made of a Volatile and Acid mixt as Sal Ammoniack which most resembles the salt of the Blood being Diuretick and Sudorifick 2. Vitriolated Salts consisting of a Fixt and an Acid. 3. Nitrous Salts consisting of a sulphureous Acid and a Volatile Salt tasting Cool and Saltish Arcanum duplicatum is esteemed as a mixt Salt and Ettmuller says It is Bitterish it is Diuretick a Digestive and a Febrifuge Spirit of Nitre ferments with the Sand in the Vrine and is esteemed the best Lithontriptick by Dr. Grew V. Salts compounded from some Acid and Mineral 1. Aluminous Tastes tasting Acerb or Acid-rough Burnt-Alum tastes Sweetish Sub-acid Hot and very Styptick whereby it coagulated the Serum of the Blood and stops its extravasation in Vlcers but it did not change the florid of the Blood as Vineger does 2. Vitriolick Salts so called from their shooting into particular edged Figures like Salts and they have a Styptick Taste 3. Marine Salts as Sea-Salt Sal-Gem are Salso-acid Sal Anaticum is of a Salso-acid Taste and is used for Eye-Medicines to supply the saltness of the Tears to cleanse the viscid Lympha in the corrosive Acidity We use Tutty and Calaminary Stone to absorb the Acid for they ferment with them VI. Of a burning corrosive salt Taste as in the Lixivium of Soap-ashes It tastes burning and smells of Lime I put some of it into the Serum of Blood and it turned it higher coloured but did not coagulate it Alumen scissile urit instar urticarum Ettmuller FINIS
the Lichen Hepaticâ facie It is us'd for an Astringent in Coughs And I believe the Fresh is Sweet and Astringent The Ground-Mosses and Tree-Mosses are Muscus Terrestris of different Tastes and Natures the common Green Ground-Moss most Astringent and Earthy used in Stopping of Blood. Mouse-Ear Scorpion-Grass is Mucilaginous Myosotis Scorpioides and a little Acrid by which it is inwardly and outwardly good in Bitings of Venomous Beasts And is referible to the Class of Echium 〈…〉 Bugloss Mouse-Tail is Cooling and Astringent Myosuros as Plantane and therefore of the same Vertue Hemlock-Chervil smells of Hemlock and Myrrhis Sylvestris Seminibus Asperis is also Strong and Terebinthinate with an Hot Pungent Sweet and Bitterish Taste a good outward Discusser and Vulnerary smelling like an Oyntment as the Name imports It may be placed amongst the Fetid Vmbels being Sweet Acrid and Fetid or else refer it to the Terebinthinate-Fetids N. YEllow Daffadil The Flowers smell Narcissus Strong and are Mucilaginous The Roots are Mealy and Mucilaginous like Lilies They Vomit as Bulbous-Roots do very violently Outwardly they are good for Burns and hard Tumors to break Imposthumes to agglutinate Wounds and cleanse Vlcers Water-Cresses The Leaves and Seeds Nasturtium Aquaticum are Acrid like â—â—vy-Grass and other Cresses and smeâ—◠〈◊〉 Scurvy-Grass but milder It is Diuretick and Antiscorbutick by the Volatile Salt. Outwardly it is good in Scald-Heads if infus'd in Hoggs-grease and it is put into Pultesses to ripen Swell'd Breasts and discuss Ischiadick Pains and those of the Spleen And it is put in Medicines Antihydropick with Liverwort Catmint is of a Strong Aromatick Nepeta Mint-burnt-Scent and of an Hot Acrid and Bitterish Taste The Scent is mixt of Aromatick and Fetid and a little like Penny-Royal which is also an Hysterick It has quick Parts to pierce into the Nerves and rectifie the Motion of the Spirits by a very Volatile Oyly Salt. By these mixt Scents it is evident that Aromaticks and Fetids differ only in Degree Money-wort has a Terebinthinate Smell Nummularia and a Bitterish and Astringent Taste by which it is an excellent Vulnerary in Vlcers of the Lungs and an Antiscorbutick and good in all Fluxes us'd as an Astringent Yellow Water-Lily The Flower smells Nymphaea flore Luteo like Mustard-Seed the Leaf tastes Watry and Rough the Root smells like Walnut-Peel and tastes Bitterish and Acrid like the same Peel White Water-Lily The Leaves of the Nymphaea flore Albo. Flowers are Mucilaginous and a little Hot by which they are Diuretick They are most us'd in Conserves The dried Roots smell like Mustard and taste a little Acrid and Mucilaginous with an Astringency How it is useful in the Diabetes and in all Fluxes and in Syrup to act as an Hypnotick I cannot clearly apprehend but rather think it to be an excellent Diuretick I cannot perceive any Poppy or Opiate-Smell The Acrimony provokes Vrine as much as the Slime and Roughness can stop it O. WAter-Dropwort tastes Sweetish Oenanthe Aquatica Bitterish and Hot of the Fennil-kind and smells like Water-Parsnip Aromatick and therefore is a good Diuretick Adders-Tongue The Taste is Mucilaginous Ophioglossum ginous Bitterish and a little Biting the Smell is Strong Oyly and Unpleasant Infus'd in Oyl it makes the Oyl green It cures green Wounds Burns and Vlcers It is not fit for inward Use being very Nauseous and not Astringent Quaere Whether it be not by its Smell and Taste and colouring Oyl green referible to Luteola The Male Fools-Stones The Leaves Orchis Morio Mas fol. Maculatis taste nauseously Bitter and rubb'd with the Stalk smell a little Rank The Flowers smell Sweet like Lilies The Root tastes Sweet Mealy and Mucilaginous and is of the Vertue and Class of Lilies It is hard to believe the Venereal Vertue because this Bulbous-Root will Vomit and seems most proper outwardly for Pultesses as Lily-Roots Yet the Rank Smell shews some Venereal Vertue English Wild-Marjoram is Bitterish Hot Origanum vulgare and Aromatick like Marjoram It is a good Cephalick Broom-Rape tastes extreamly Rough and Orobanche Bitterish It almost choaks the Taster by the Roughness and therefore too much a Styptick for inward Use but is rather a good external Vulnerary It grows fast in the Root of Broom of which the Ingenious Walter Chetwynd of Ingestry inform'd me and I found it to grow out of that Root In Figure and Vertue it is like Hypocistis Barberies The Bark is Bitter Astringent Oxyacantha and a little Slimy Pungent and Acrid by which it purges Choler if the Bark be steeped in Beer as I tried it in a Cholerick Person The Berries are Acid Astringent and good in Fevers and Fluxes from Choler And they excite Appetite Hawthorne The Leaves are Mucilaginous Oxyacanthus the Fruit is Pulpy and Mucilaginous and therefore good for the Stone The Stones joyning with the Animal Acids become Diuretick The Bark is Rough and Bitterish and the Flowers smell Sweet and Faint Pyracantha has the same Taste and Vertue P. COrn-Red-Poppy The Flowers have Papaver Rhoeas a heavy Narcotick Smell and taste Mucilaginous Sweet and a little Warm The Syrup and Water are most used which last has a Narcotick Offensive Smell and carries much of the Vertue The Root and Milk are Bitter and extream Acrid The Syrup and Water are mild Opiates A stronger Preparation may be made out of the Roots The Leaves are outwardly Opiate and cool Inflammations The Seeds are said to loosen the Belly which Opiates do in great quantiy Pellitory of the Wall The Taste is Parietaria Watrish Cool and Bitterish like Bugloss and therefore is accounted Nitrous It is used inwardly to cool Heats in Hectical Coughs It is but a Cool Watry Diuretick used in Clysters as an Emollient Externally it is cooling in Erysipela's Inflammations Burnings and Tumors Quaere Whether the Diuretick Vertue depends not much on the Sandiness of the Leaves The Vertue of the Herb is best in Syrup for Coughs I refer it to Bugloss Common Whitlow-Grass is of an Acrid Paronychia vulgaris Rutaceo folio Cress-Taste and Vertue Rue Whitlow-Grass is Bitterish and of an Astringent Rough Taste and a little Sweetish by which it checks the Putrefaction in the Kings-Evil I tasted it decaying and not fresh Common Garden-Parsnep The Root is Pastinaca latifolia sativa Sweet Mucilaginous and Aromatick very Nutritive and Diuretick Carrot The Roots are very Sweet and Pastinaca sativa tenuifolia Aromatick and the Seeds are the same being like Daucus-Seed Carminative and Diuretick Water-Parsnep is of an Aromatick Pastinaca aquatica Smell and pleasant Parsnep-Taste The Distilled Water is Diuretick and a little Hot as the Leaf tastes Venus-Comb is Sweet Hot and Aromatick Pecten Veneris like Chervil in Taste and Smell and of a Diuretick Vertue Red-Rattle seems to be of the nature of
c. So it happens in Medicines when we distill Oyls Ferment the Juyces into Spirits and make Tinctures we make new Mixtures and destroy the natural Tastes and Vertues of Vegetables This appears evidently in Gentian and Myrrhe which are strong Bitters and correct Acids If they be distilled in Retorts they yield a great deal of Acid and a Nauseous Oyl neither of which can have the effects of Gentian nor the Taste which is Bitter Slimy and Sub-acrid I may instance in Purgers as Rhubarb which will yield a fixt Salt by Calcination but that will not purge and the greatest of Vegetable Medicines Cortex Peruvianus will not have so good and certain effect in Extract and Infusion as in Powder but its Vertue is perfectly destroyed by Chymistry which dissolves its Texture and alters its Taste Acid of Tartar or Vegetables distill'd yields a Fetid Oyl and becomes of a Smoaky Taste less agreeable to the Stomach of an Animal than the Tartness of Fruits and the Juyces of Sowre Vegetables The Foetor is inseparable from it which is very disagreeable where Acids are necessary Spirit of Tartar has not the nature of an Acid but in mixt of Acid and Volatile and therefore neither the Sowreness nor Vertue of Tartar remains in the Spirit but a new Texture of its Principles is produced and new Vertues If from Aromatick Plants as Wormwood or Mint we distill an Oyl that will have the Bitterness and Acrimony of the Plant but will want the Astringency of it and besides the Empyreuma which makes it very Burning inwardly the Oyly Salt is more Burning and Hot than our Humors Spirits and Membranes can indure therefore when it is thus Prepared we find it necessary to remix it with gritty Powders and take them in a cool Vehicle These distilled Oyls are not therefore much used unless for outward Applications I cannot deny that some Preparations are necessary for Medicine as well as Food but these must be suited to the nature of each particular so that thereby the natural Taste be not destroyed These Preparations seem rather necessary upon the account of being put into a more convenient Form or Dose than for the Improvement of the Medicine or separation of noxious parts from it A Resin is extracted or dissolved out of its Vessels by a Menstruum but this alters not its Nature nor Taste it has a stronger Irritation if it be a Purger than four times the weight of the Plant it is drawn from In Resin the Dose is less but it seems very doubtful Whether the Vertue of the Resin equals the Root of Jalap which tastes Gummy and not Brittle as Resin This also smells Sowre and the Root Acrid if fresh It is certain that the Extract of Rhubarb works not so much as the Powder and the Resin will not work on some Persons whom the Powder of Jalap purges very well The most natural Preparations are Decoctions Infusions Juyces Syrups Powders Expressed Oyls from the Seeds Emulsions and Conserves In all these the Taste is preserved which depends on certain Principles and by preserving the Taste we are sure of that Texture of Principles on which the Vertue depends But if any Preparation seperate the Principles it destroys the Texture on which both the Taste and Vertue depend Tinctures Distilled Waters Chymical Spirits Oyls Extracts and Mucilages contain but some of the Vertues of Plants and not the whole Taste and Smell Tinctures have the Resins Distilled-Water the Odoriferous Resins Spirits have the Oyly Salt diluted in Water In Oyls there is most Oyl and less Salt. In Extracts a little Oyl and a great quantity of Tartar and much Earth Digestion alters the nature of the Plant a little but Putrefaction most Fermentation in a way betwixt both Calcination perfectly destroys a Vegetable Taste and Vertue These Preparations are most genuine in which the whole Composition of Tastes and Smells is evident The next is to be esteemed good which has one Principle or more or some Compound Juyce as Milks Resins Tartar Gums and Turpentines well Extracted Those are of least note which destroy the nature of a Plant as Putrefaction Calcination for these do not improve or extract its Vertue but produce new mixtures which may be useful but they have not the Vertue of the Plant. A Catalogue of Tastes of Vegetables which are best Preserved in the Preparations following Gritty Tastes are best preserved in Powder If any Acid be added they lose their Taste and Vertue Woody Tastes are fittest for Decoctions and are destroyed by Distillation in a Retort And also for Powders Watry Mucilages are well Prepared by Decoction Infusion Expression of the Juyce and indifferently by cool Distillation for Borrage-Water is Slimy The Mealy Mucilages may be powdered Acids yield a good and most Essential Salt or Tartar They are best used in Juyce Syrup and Quiddany Distillation and Fermentation alters the Taste and makes it Spirituous Stypticks are good in Powder Decoction and Syrup Distillation carries off no Vertue if it be in cool Stills if in an open Fire it changes them into Acids Sweet Tastes appear most in Powder Juyces Syrups and Decoction and but little in Distillation Watry Bitters are fittest for Juyce and Decoction and yield an insipid Water by Distillation Strong Bitters are fit for Decoction Extract Infusion and Powder but yield little in Distillation Bitter-Acids and Bitter-Aromaticks yield their Volatile Acrid and Smell only in the distilled Water but the Bitter by the ways mentioned The Terebinthinates give their Turpentines in distillation and their Bitter-Astringency in Powder or Decoction but a close Infusion extracts all Acrids are fittest for Distillation and Infusion but are lost by Powdering and Boyling All Compound Tastes are to be Prepared according to the several Tastes but because these will not admit many times of the same Preparations we ought to take that Preparation in which the fewest Tastes are altered or else mix different proper Preparations of the same Medicines which are contrived according to their several Tastes Aromaticks are good in Powder Infusion and distilled Water but lose much by Decoction The Odoriferous Smells of Plants is best obtained in Distilled-Water Infusions and in Oyls The Narcotick Smell of Plants rises in Poppy-Water And we extracted by Spirit of Wine Opium very well The Hysterick mixt Fetids yield good Water and all other Fetids By the particular Instances I have given it does appear necessary that before we prepare any Medicine we ought to taste it because if we find the same Taste in the Medicine when prepared we may conclude that it has the whole Vertues of the Plant This is therefore the most rational way whereby all our Simple Medicines ought to be examined and for this reason Compounds ought to be rejected for tho' we know the Vertues of the Simples yet the resulting Taste of Compositions is not certain and therefore the Vertues of all great Compositions is very uncertain and only found out by Experience which
be attained So Volatile Salts of Plants are produc'd by a violent Fire and the same is also produc'd naturally in Plants by their particular Digestions and Fermentations which are tendencies to Putrefaction Out of Astringents the Fire immediately separates an Acid and the same happens when the Astringent Juyce in the Roots of Sorrel are better digested in the Leaves in which is an evident Acerbity or Acid But this Acidity is not sufficient to curdle Milk but is only one Part of a Ferment which as I have described it in the Discourse about Fermentation ought to contain an Oyl and an Acid This Acid is from common Salt but the Oyly Part from the Putrefy'd Membranes of the Calves Stomach which smells offensively and gives a strong Taste to Cheese Rennet therefore acts not like an Acid by coagulating the Milk but like a Ferment in disposing Milk to a Fermentation by which Milk which is long kept coagulates For upon the adding of Rennet to Milk it is not immediately curdled which is the Effect of an Acid but after some time standing and often the Milk is warmed to hasten the Fermentation From this Fermentation Cheese receives from Rennet it is thought to help Digestion as all things once fermented do The Foetor of Cheese is an Argument that the Milk was fermented out of which it is made The End of the Fourth Part. ΦΑΡΜΑΚΟ-ΒΑΣΑÎΟΣ OR THE Touch-stone of Medicines c. The Fifth Part. Specificks Classed As they are distinguisht by their TASTES and by the HUMORS which they correct The PREFACE I Thought it very useful for my own Practice to reduce Plants into Specifick Classes and distinguish them by their Taste and Smell for by them I can best judge which Medicine is most suitable to the Nature and Taste of the Humor producing the Disease and also to the Constitution of the Patient By these Classes I can readily find the Medicines of such a particular Taste suitable to my Intention and in the same Tables I have set no Medicine which Experience has not long approv'd of as Specifick for the Disease I will only give one Instance for the better illustrating the Design of these Tables I want an opening Hepatick in a cold Constitution in the Table of Hepaticks I find the Bitter-Acrids to be the most suitable Taste for that purpose both as Bitter and Acrid I find also under that Taste ranked Celandine and Turmerick with others of that Taste which Experience has approv'd of in the Disease I here mention'd I might give as many Instances as there are Classes and Tastes but I will only observe That by this Method the Patient may judge whether proper Medicines are prescribed and the Physician may by these Tastes of his Medicines give a good and sensible Account of the Vertue of his Medicines and the Effects to be produced by them I have set down first the Class of Acids and mixt Acids and the Class of Acid Absorbents as generally mention'd in every Class I have set down those Medicines which evacuate the Cause of the Disease And after that the Classes of Hot and Cold Alterers and those that help some Symptom Outward Medicines are mention'd last I find many Purgers to have three Tastes but because many of them are brought dry to us they are not so sensible to the Taste In Diagridium Jalap and Cambogia the Acrid Taste is most obscure and therefore I judge of them by Analogy to the rest that are Resinous as Turbith And if I had these Purgers fresh in the Plant I could easily demonstrate those Tastes which give them their Purgative Vertue which I conclude to be Acrid joyn'd to Gum Resin or Gummy Mucilage in Cambogia I find many Plants to have above two or three Tastes but I seldome mention more than two because they contain the chief Vertues and other Tastes are very weak and if more should be mentioned the Classes would be too many to be useful I have referred some of the Dispensatory Compositions to particular Classes as well as they can be done but the Ingredients are so many and so contrary in some Compositions as to give no certain Taste to the whole Mass which makes their Vertues less known and what is to be ascribed unto them But by this method of Tasting all Compositions will be best examined and amended I will upon this occasion give this advice to imitate Natures Composition of Tastes in Simple Medicines First To Compound those Tastes she does and no other Secondly Not to Compound above three or four Tastes For when we find so many naturally Compounded they produce a Nauseous Purging Medicine Thirdly If possible to use Simples according to that true assertion Dolus est uti Compositis ubi Simplicia sufficiunt But if Composition be necessary let us Compound but two or three Tastes So that the whole may have some certain sensible Taste which is necessary for curing the Disease I cannot but reflect on the humor of jumbling many Tastes together and often changing of Medicines as the occasion of unsuccessful Practice for by that means no certain Quality or Taste of Medicine is used to conquer the contrary Nature and Tastes of Humors which have a particular preternatural state in Diseases And a contrary Quality and Specifick Taste in the Medicine is required to alter and reduce them to a natural Temper or else a Medicine of the same Taste as the Humor is necessary to perform the Office of that Humor and to help its separation which sort of Medicines I have called Friendly Specificks and the Alterers I call Common Specificks Vid. Part I. of Specificks The Physician is to choose a suitable Taste to the Constitution of his Patient as well as to the Nature of the Disease to continue it a due time and to give it in a full Dose which I conceive to be Rational Practice For whosoever knows not the Taste of the Humors in Mans Body nor understands the prevailing Taste of his Medicine cannot deserve the name of a Judicious Practitioner and generally has no Success in his business I do believe the Observation of the differences of Taste and the Contrarieties of one to the other will give a great Improvement to the Practice of Physick and the knowledge of the preternatural state in Diseases For Instance If Acids abound Bitters are necessary to correct them and if Bitterish Acrid Aromaticks cure Cephalick Distempers then the Peccant Quality of the Succus Nervosus is inclining to an Acid and to Stagnation both which the Taste mentioned corrects And it ought to be observed how Humors in the Body are mixt in some complicate Distempers and therefore require mixt Medicines in which both Tastes seem equal as Bitter-Astringents in Fevers Most Authors under the name of one Specifick have Classed Medicines of very different Natures which I have here endeavoured to distinguish by their several Tastes And that the Use of each particular Taste in the altering of the Humors may
Both Sweat and Vrine have Fetid and Lixivial Smells The Salt is from the Serum of the Blood of a Salso-acid nature like common Sal-Ammoniac The Vrine yields a Spirit less Oyly than any other Humor of an Animal The Contents in the Vrine are the superfluous parts of the Succus Nutritius which turn the Vrine muddy by Cold. The Vrine will effervesce with the Oyl of Vitriol which is a sign of its Volatile Salt. Vrine long kept is said to burn like Brandy and to colour Silver yellow as Brimstone does And also it certainly conduces to the production of Nitre By these Instances I may confirm my former assertion That the Principles of Animals do naturally return into a Mineral State and produce real Sulphurs Salts as Nitre and Stones The colour of Vrine is from the Contents and also from Choler which readily passes by Vrine and dissolves readily upon mixture with it The Salt of Vrine is produced by the mixture of the Volatile Acid of digested Meat and the Bitter Acrid of Choler which is the reason why Chyle tastes not Acid Bitter or Acrid for the Acid corrects the Bitter Acrid of Choler and curdles Choler and both unite into the Animal Salt which is evident in Chyle The bitterness in Choler is produced by the Spleen Acid mixing and uniting with the red Oyly part of the Blood which it precipitates from the Blood and thereby prepares it for its separation through the Liver I dropt some Oyl of Vitriol into the Blood about the Liver and found it to look yellow like Choler By the Acid of the Spleen the red colour of Blood may be turned yellow The red Hepar Sulphuris has less Acid than the yellow Flowers I must also observe That Bitter in Animals must have the same Principles as Bitterness in Plants which have much Earth and Acid and Oyl digested into a rough ungrateful Texture I have transcribed these Remarks about Animal Humors from a larger account in a Discourse about the tastes of Diet And I have grounded some Assertions on Experiments I have mentioned in those Papers but I think these Observations sufficient to explain the Operations of Medicines by their Tastes on Animal Humors and to justifie that Assertion I have made as a general Rule That all Medicines and Meats which have the same Taste and Smell as the Humors of Animals do increase digest prepare and help the Secretion of those Humors they resemble And for that reason such Medicines may be called the Friendly Specificks but the contrary Tastes to them may be used as Alteratives in the diseased state of the Humors The Slimy the Acid or Styptick Tastes are the crudest Animal Tastes and are produced by the lowest digestion The Sweet and Oyly Tastes are most Temperate and Nutritive and therefore have a natural moderate digestion But the Bitter the Acrid the Salt and Sulphureous Vitriolick Acid are the Hot Animal Tastes and are produced by the highest digestion of Humors in Animals I cannot observe naturally any Fermentation of Humors in any part of the Animal but in the Stomach where the first preparation of our Diet is made And there it was necessary to turn the Vegetable Principles into an Animal nature and to change the slimy sweet Juices of the Aliment into a sweet milky Chyle From the sweet Chyle all other Juices in an Animal are prepared by digestion mixture or secretion without the help of any Ferment So we observe the tastes of Plants to alter The Sweet becomes Bitter the Bitter Acrid the Acrid Salt and the Salt Corrosive All these Tastes are produced successively by a degree of a higher digestion by which only the Texture of Principles is altered into a new one So in Cheese which is an Animal Product we observe a sweet Gumminess or Slime whilst new in the old a Bitterness and a biting Acrimony which alteration happens without any new Ferment The Glandules separate each Humor when they have acquired that Taste and Texture which is suitable to the Pores of each Gland and there is no need of a particular Ferment in each Gland for their Secretion Animal Humors are circulated and have also an Internal motion from the activity of their Particles they have also an Effervescence betwixt contraries but neither these Ebullitions nor the external Motion are properly Fermentations for that requires a slimy fetid Ferment in Animals And all Fermentation tends to a very great change of a Liquor which has once been fermented as we observe in Wine which becomes Vinegar by a new ferment And in Animal Humors a Fermentation in the Blood excites a Fever or produces the Scurvy All Animal Humors given inwardly retain something of their original Textures till they arrive at the Blood whereby they readily pass their original Glands so Vrine is a great Diuretick Milk breeds Chyle and the milky Lympha's The Gall of Animals is a good Hepatick and opens the Liver The Decoction of the Spleen is used for Spleen-Obstructions and seems to be useful where the Juice is defective The Menses are given by some absurd Practisers they produce the Menses but also a great Anxiety at the Stomach and a Phrensie as is observed by Vanderwiel The Lungs afford a milky Slime in distillation for Hecticks wherein that is continually evacuated The Fetid Parts of Animals as the Horns Hoofs Volatile Chymical Oyls and Salts readily pass into the Nerves where those high Fetids are bred The Liver tastes like Choler and helps its separation by that Taste The Heart has much of the Animal Fetid in it and therefore the decoction of it is used for a Cordial The Stones are fit nourishment to supply the Semen The Grits of Animals are used for the Stone as Crabs-Eyes Jellies are used to supply the Succus Nutritius I cannot observe any necessity of using more Principles in this Discourse of Animals than those four I have mentioned In Vegetables I call them a Water an Oyl an Acid and an Earth In Minerals they may be called an Earthy a Bituminous Oyly an Acid and a Watry Principle But in the explication of Animal Humors I will not use the Names of the Principles of either Vegetables or Minerals but I have described them by a viscid or caseous part an Acid or Sowre an Oyly or Fat Principle and a Water or Lympha These Principles are the same in all the Parts and Humors of Animals but in different Proportions and Digestions I. Oyl is capable of these different States in Animal Humors 1. In Slimes it is crudest as in the Vegetable Mucilages 2. It is like Butter in Chyle which is Sweet 3. It is Oyly in Fat and Red upon longer digestion in the Blood and yellow in Choler and Bitter 4. It is Fetid in the Spirits II. The Acid of Animal Humors has these different States naturally 1. In milky Chyle it is Sowre like Tartar as is evident in Butter-Milk and the sowreness is somewhat perceptible in the milky Lympha's 2. The
Martis and Saccharum Saturni for which reason the haematites is supposed to partake of both Metals and its Vertue lies in the Astringency The Magnet is used in Wounds and all Martial Medicines but neither this nor the haematites nor the Ore of Iron ferment with Acids Amber and other Bitumens attract by their Sulphureous Steams for rubbing increases their Electrical Vertue by exciting the motion of the Sulphureous Effluviums The Load-stone being Iron must attract by its Sulphur Effluvia of which Iron smells strongly And those circulate through the Stony matter with some respect to the Poles to which the Materia subtilis determines it The Pyrites tastes Vitriolick and smells Sulphureous It is the Mysy Diascoridis The Copper-stones are of a Sulphureous burning heat and Vitriolick Taste Lapis Lazuli and Armeni are Vitriolick Purgers and vomit sometimes They are washed to abate their Acrimony They are sensible of Acids and Urinous Spirits extract a blue colour by which it appears That Copper may be dissolved in the Stomach and thereby those Stones purge Smiris contains Iron and its Tincture turns black with Galls Mr. Boyle Pumex is a soft Stone but out of it a Copper Tincture may be extracted whereby it dries and cicatrises 4. Stones of a Bituminous Smell as Gagates Lithanthrax The white Belearnites is mentioned to smell like Amber but the Ash coloured like Cows-Horn as Dr. Grew observed Lapis Lyncis tastes Fetid and smells Sulphureous and therefore is not fit for inward use as a Diuretick It is described of an Electrical Vertue There are some Stones indissolvable by Acids neither melt by the Fire and therefore they consist of an Earthy Principle alone without the mixture of Oyl or Acids as Talc and Selenites or Specular Stone both are used only as Cosmeticks Burnt Minerals and Stones retain the Particles of Fire whereby their weight is increased and they acquire a heating and drying Faculty Magisteries of Stones ferment neither with Alkalin or Acid and therefore are little esteemed Stones dissolved by Acids are Styptick and Coral Austere The Tincture of Coral is binding and rough in Taste and no other Vertue can be expected from a petrified Substance in Tincture though the Chymists unjustly boast of it and have writ so much about its Tincture Lead-spar burnt yields a Lixivial Salt as Dr. Grew affirms The Powder of it unburnt is good for the Stone and Gravel as I have observed all gritty Powders pass by Vrine as Crabs-Eyes c. These are the chief parts of Salt to which an Oyly Acid joyns it self for compounding a Salt. Of the Tastes and Smells of Metals and Metallick Bodies and their products as Vitriols Calces Sulphurs and Bitumens ALL Metals taste something Vitriolick by reason of their Sulphureous Acid. In their Composition there is little Water much Earth and Sulphur which last is compounded of an Oyl and Acid. All Metals have the same Principles but in different proportions and mixtures of them And we may evidently smell the Sulphur in all Metals except in Gold which does not smell Sulphureous Metals have little Taste or Vertue of themselves but by their Preparation First Of Vitriols 1. Of the Taste and Vertue of Gold Medicines Le Mort in his Pharmacia Rationalis gives the taste of the Tincture of Gold and says It is a little Styptick and afterward very Sweet the sweetness following the Vitriolick Taste This Vitriolick sweet Taste agrees exactly with the Steel-Taste of Blood and therefore may be a great Medicine for the strengthning of the Blood as all Steel Medicines be which have also a sweet Vitriolick Taste Mr. Molt an Ingenious Chymist informs me That his Tincture of Gold tastes like Spiritus nitri dulcis therefore this Preparation is different from the former The Volatile Alkali which extracts the Tincture acquires the nature of an Ammoniac Salt by mixing with some of the Acid Menstruum adhering to the Calx of Gold and that Salt may render the Tincture Diuretick and Sudorifick There is in the Blood an Ammoniac Salt besides the Vitriolick Taste And in all these the Tincture of Gold and the Flowers of Sal Ammoniac Martiale agree with the natural Taste of Blood and therefore very much help its digestion and the sanguification of Chyle The Sulphur of Gold cannot be extracted but may produce some effects like Sulphur so the Sulphur of Flint and Iron may appear burning by striking both together which excites a brisk motion And Iron looks of different colours by different degrees of Heat The detonation of Metal their smell of Sulphur and also their burning are plainly effects of their extraverted Sulphur though that cannot be divided from the other Principles Aurum fulminans has a Vitriolick Taste and purges if unwashed and colours the Stools black It yields a purple Sublimate like the solution of Gold this colour proceeds from its Sulphur but that is not separable from the Earthy parts for the Tincture of Gold may be reduced into Gold again The fulminating Vertue depends on a new Nitre regenerated by a mixture of the Salt of Tartar with the Menstruum and this is lodged in the Pores of the Gold and thence exploded 2. Silver Medicines The Crystals which are the Vitriol of Silver are accounted very Bitter In the Pil. Lunares they purge violently The blue Tincture of Silver tastes Bitterish by which and the Volatile Alkali of its Menstruum it is Antiepileptick and it tastes also Styptick for which it is used in the Gonorrhoea 3. Copper Medicines are Vitriolick Bitterish of a Brass-savour Taste very Nauseous The Roman Vitriol is most Acrid Copper Ore and all Copper Medicines have a strong Sulphureous Smell by which they discuss and deterge and eat proud Flesh as Aerugo does but the Vitriolick Taste cicatrizes Galen mentions the Acrimony of Copper Vitriol with a suffocating Smell Spirit of Verdigriese has a strong Acid pungent Taste by which it is a great dissolvent and smells of a quick Acid. Sal Vitrioli vomits by its Brass-savored nauseous Vitriol-Taste White Vitriol will not coagulate the Serum of the Blood neither will burnt Vitriol I mixed both with it but Roman Vitriol curdles it Aes ustum must be drying and Astringent in Taste Sulphur Vitrioli narcoticum tastes Vitriolick The Sulphur in all Vitriols when it is precipitated from the Acid smells Fetid as in Oyl of Vitriol and thereby it becomes Narcotick or Anodyne Copper has a very strong Sulphur whereby it becomes inflammable and very prejudicial to the Miners A Copper-Farthing swallowed by a Child caused a large Salivation The Lunar Caustick tastes of a Brass-savored burning Vitriol as a Chirurgeon informs me Burnt Alum and Lime have also a burning Stypticity and are thereby also very Corrosive Common Verdigriese coagulates the Serum of the Blood into which I put some of it and therefore it acts the same on the Succus nutritius which is bred from the Serum and flows from Vlcers and therefore by this Vitriolick coagulative Vertue