Pylorus the Meat turns sowre and flatulent The Cure of a weak Digestion consists I. In avoiding all these evident Causes which produce it and by using the contrary as 1. Avoiding Waters fat acerb acid austere or viscous Vegetables and all Drinks half boiled and half fermented turbid or acid 2. The most convenient Diet is that of Flesh-Meats in which there is a foetid Oyliness and a natural Saltness and no Crudities The most convenient Liquor is small Ale for constant Drink or else small Wines The Physical Tastes in our Diet which help a weak Digestion are the aromatic the salt the bitter the acrid or vinous Taste these help the Fermentation in the Stomach and are to be commonly mixed with our Meats The Flesh-Meats of an easie Digestion are the Flesh of all young Animals as Pig Lamb Rabbit Chicken Potched Eggs and fresh Fish but the Diet which has the Physical Tastes above-mentioned is more easily digested by weak Stomachs Bread well fermented and small Ale are the most easily digested by a weak English Stomach Salt Meats excite the Appetite keep the Body open cut the Phlegm strengthen the Stomach and help Digestion 3. Motion helps the Depuration of Wines if carryed in a Ship or shaked so exercise helps the distribution of the Chyle the circulation of the Blood and secretion of Humours and the digestion in the Stomach as well as sanguification of the Chyle for an external Motion of fermenting Liquors promotes the internal Agitation of Parts in which the nature of Fermentation consists 4. Instead of Fear and Sadness Joy and Anger are to be indulged for these make a brisker Motion of Humours but the former check the Expansion of our Spirits and cool the Body 5. All natural Evacuations of Humours must be restored but too much Venery cools the Humours 6. A serene and clear thin Air helps Digestion by giving a greater expansion to the Spirits 7. Cares and Watching excite the Animal Spirits to a brisker Agitation but long Sleep dulls them Sleep of 7 or 8 hours is sufficient II. The Second Intention respects the correcting the Ferment and the Faults of the Humours from whence it arises and the Evacuating of the quantity of any preternatural Humours by Vomiting and Purging which is described in the Cure of the following Cacochymia's III. The Third Intention is the Suppressing of all preternatural Evacuations which will be described in the Cure of them IV. The supply of the Defect of the Ferment by Medicines like it in Taste and Vertue V. The Diseases of the Stomach are to be cured by the prescribed Method for those particular Distempers so they are of want of Appetite Inflammations or Pains of the Stomach the stopping Evacuations by Vomit or Stool c. The following Tastes are the general Digestives in all the old Cacochymia's which depend on a low Fermentation These promote the Fermentation of the chylaceous Mass the Circulation of Blood and Secretion of Humours These deterge the viscous Phlegm from the Membranes of the Stomach and corroborate its Fibers and upon these accounts these Tastes are the general Stomachics I. The Cresse Acrids as Horse-Radish Scurvy-Grass insused in Wine and Mustard-Seed II. The Corrosive Acrids as Aaron-Roots in Powder or Wine and Pulvis ari Compositus these Two Tastes quicken the Appetite and Garlic preserved does the same III. The Bitter Acrids of a Wormwood Taste as Conserve of Wormwood and Wormwood in Rhenish or Sack or Wormwood-Cakes made with the Oyl and Sugar IV. The bitter nauseous Plants as Centaury Buck-Bean Gentian of which Thea may be made or Wines by Infusion and Aromatics added or Sal volatile taken with them V. The Aromatic Acrids 1. Of the sweet Class very burning or biting as Ginger Galanga Calamus Aromaticus Orris Zedoary Cardamum 2. Of the sweet Fenil Class as Seeds of Fenil Anise Caroway Cummin Dill Angelica and Imperatoria Roots 3. Of the Laurel Class as Orange and Limon Peals Winter-Bark Bay-Berries Cloves Cinnamon Lign'aloes Nutmegs Jamaica Pepper Myrtil-leaves and these are properly infused in Wine or made into Powders or Lozenges as of the distilled Oyls of Oyl of Cinnamon and Cloves 4. Of the Corrosive Class as Pepper Cubebs Species Diatrion Pipereon in rotulis 5. Of the Terebinthinate Class as Juniper-Berries Candied as in Rheu Balsamum Peru Mechae Mastich 6. Of the Bitterish Styptics as Rosemary Mint Marjoram VI. The Mineral Sulphurs which exagitate the Animal Oyls and so promote Fermentation as Chalybeates Antimonial and common Sulphur VII The testaceous stony Medicines and all Salts volatile and fixed the Ashes of Vegetables and Calces of Minerals are Acidities VIII All these Tastes prescribed in the Cure of the Defect of a Ferment supply its Office and contain an Animal Ferment in them As 1. The Mucous sub-Acid Faetid Diet made of Animal Humours as Cheese the inward Skins of Gizards which have the Tincture of the Gall or â„¥ i of Rennet of a Hare or Calf all Meat or Fish somewhat putrefied as Anchoves pickled Oysters and outwardly we apply Leaven with the Juyce of Mint 2. By Artificial Sauces we imitate the natural foetid and sub-acid Slime of the Stomach as in Catchupmango Plumbs Mushrooms and some Indian Liquors or Sauces of Garlic assa foetida Salt and Aromatics Mustard-Seed with Vinegar in common Mustard 3. By the salso-Acid Medicines as Tartar Vitriolat Sal Armoniac Arcan Duplicatum Terra Ful. Tartari Lixivium of Lime and Oyster-Shells we help Fermentation 4. By the vinous sweet and sub-acid Spirits or Juyces Spiritus nitri dulcis sweet rit of Salt Spirit of Bread Elixir Vitrioli Spirit of Mastich which is Acid Spirit of Verdegrease Juyces of Citrons Limons Oranges Berberries Currans Spirit of Vinegar all sharp Rhenish Wines old Hock conserve of Hips Water of Vine Leaves or other acid Juyces and all physical aromatic Vinegars Acids before Meat excite an Appetite Salso-Acids with Meats and Aromatics are good after Meat to help Digestion Fourthly External Applications are described below which encrease the heat of the Stomach and strengthen the Fibers CHAP. V. Of the Mucilaginous State of Animal Humours and especially the Chyle and Chylous Lympha's which is usually called the Pituitous Cacochymia THE Food of Animals contains in it much of a sweetish Mucilage as is in all Corn Grass Milk and the Legumens neither does Flesh-Meat want their Sliminess The White of an Egg is ropy slippy and is a nutritious Lympha separated from the Chyle by the Glands of the Ovarium The Decoctions of Fish have a great Mucilage and the Gellies of Broih sufficiently prove the viscid Sliminess in the Flesh-Meats we eat From our Food Animals necessarily take the matter of their Mucilaginous Humours as will appear by these Causes of Phlegm 1. All Drinks occasion a great quantity of slimy Phlegm which is only the Mucilage of Barley extracted from the solid Parts of the Grains All Mauli-Drinks may be boiled into the Consistence of a slimy Syrup or that of a Plaster
the Ebullition ceases and they be resolved into a Liquor and from hence it appears how much the volatile Acrid of Bile and the Salt produced in the Blood may imbibe from the Acid of digested Meat Common Salt yields a great deal of Acid upon Distillation and we can meet with nothing of a Salt Taste in Nature but what is made of an Acid and Earth or other Salt The volatile and fixed Salts are made by the Fire and they are most clear from Acidities We taste this Saltness in the Chyle as soon as it comes into the Lacteals and this is of a Salso-Acid Taste but when it is vitiated by too great an Acidity of the Meat too high digested or the Acrimony of the Choler it may properly be called a Muriatic Saltness This Natural Saltness swims in the Serous Part of the Chyle and passes with it into the Blood and the Vrin seems to be produced from this Salso-Acid Serum when it has parted with the more Caseous Nutritious Parts of the Chyle in the Blood Vessels That the Choler may help to produce the Excrementitious Parts of the Vrin as well as that of the Stools seems probable because we observe Stones to be bred in the Gall Bladder as well as in the Vrinary Passages which seem to be Choler coagulated Bitters are accounted Diuretics and the Gall does naturally pass by the Vrin in the Jaundice and usually gives a Citrine or Red or Yellow Colour or Black to the Vrin Choler easily dissolves in Water and seems to give it a Colour like Vrin All mixt Salts resemble the Mixture of Choler and the Acid of the Meat and are Diuretic as Sal Armoniac Tart. Vitriol Sal Succini Sal Prunellae All Acids are diuretic by fixing on the Choler as the Tartar Acid of the Stomach does and volatile Salts mix with the Acid in the Stomach and pass by Vrin The superfluous Parts of the Chylous Substance produce the Contents in the Vrin which makes it probable that the Salso-Acid part of the Chyle produces the salt serous part of the Vrin and that Salso-Acid is produced from the Choler 3. There is another sort of Saltness which we taste in the Serum of the Blood and this is in a great quantity Those Animals who feed only on Grass and Fruits digest their Meats in their Stomachs only into a volatile Acidity and not a Salt Taste these therefore must farther digest their Nourishment till it come near to a Putrefaction before it can produce an Vrinous Salt for we cannot extract any volatile Salt out of Vegetables till they have been putrefied and then they yield Vrinous Spirits and by putrefying Blood Vrin or Choler a plentiful volatile Salt is produced separable by a gentle Heat The Sanguification of our Aliments dissolved by Digestion seems to have these several steps for by correcting the Acidities of them they are turned into Blood First The Choler mixes with the Acidity and turns the Chyle White Next The salt Serum of the Lymphatics mixes with the Chyle and turns it Rosy or Reddish Last of all The Salt of the Blood and the Oyly Parts of the Blood unite with the Oyly Acid Parts of the Chyle and the more Serous Part turns into Serum which contains the Caseous and Watery Parts and the Salso-Acid Aqueous Superfluities pass off by Vrin The Natural Tartar in the Chyle mixing with the Salt generated in the Blood produces the Armoniac Salt of the Blood which if it were purely Volatile it would preserve the Blood from Coagulation as Spirit of Harts-Horn does and would more easily rise by Distillation but neither of these happen and Spirit of Sal Armoniac blackens the Blood which is taken from the Vein if we bleed upon it but the natural Salt of the Blood rather makes or at least does not hinder the Floridity of the Blood and therefore I call the Salt of the Blood a mixt Armoniac Salt produced by a half Putrefaction or long Resolution of the Parts of our Chyle in which the Oyly Acids of the Blood joyn with some terrene Parts upon the ultimate Resolution of the Nutritious Juyces and produce a Salt which has that Taste from the Mixture of an Acid and Earth and the Volatility and Pungency depends on the volatile Oyl mixt with them this smells Vrinous and is carried off naturally by Sweat and Vrin By the Rise of the Muriatic Saltness from the Choler it appears that bilious States of Humours by a higher Digestion become Saline or Muriatic and the Signs of each Constitution differ only in degrees The Pulse is great frequent and hard the Thirst is great and they drink frequently their Taste of the Saliva is Salt the Colour of the Vrin thin citrine salt or bitterish the Habit of the Body is thin and lean the Heat is sharp and the Stools of a burnt Yellow Colour Cool things agree with them but salt and hot inflame them and they ill bear Fasting The Chyle is Salso-Acid and that makes the Lacteal Lympha of that Taste and then produces Thirst Vomiting or Gripes Diarrhaea's or Catarrhs and Inflammations of the Mouth The Semen is made stimulating in the Salacious The Nervous Juyce being salt produces wandring Pains The Salt Serum being over salt produces the Stone and Gout and Strangury The Saltness of Nurses Milk produces Pains in the Breast and Gripes in the Children and Sore Mouths The Saltness of the Nutritious Juyces produces the Scab or Consumption of the Parts it destroys its Natural Caseous Nutritious Parts and carries them off by Vrin The Blood is made more thin by being very salt its thick Viscid Parts being corroded or precipitated as in Haemorrhagies and corrodes as in the Menses The Choler is made more acrid and bitter and of a darker Brown Colour The Juyces of the Spleen become Salso-Acid and less slimy and less fit to separate the Choler from the Blood The Tears of the Eyes corrode and inflame them when over salt and dry into a Gumminess The Salt Saliva corrodes the Teeth and the Gums shrink or dry and waste away as in the hot Scurvy An Atrophy dries up the Flesh as Meat over-salted shrinks The external Causes of the Muriatic Saltness and the Armoniac Saltness very much are the same but these particularly of the Muriatic Saltness 1. Salso-Acid Aliments Salt Fish Salt Water Salt Sea Air. 2. The Evacuations of the Acrid Choler and the Spleen Acid or Tartar Acid being stopt in the Binding of the Belly The external Causes of the Vrinous Saltness or the Armoniacal are 1. Acrid vinous bitter and aromatic Meats Fasting makes the Humours more acrid and sweet Diet becomes bitter acrid on Digestion 2. A laborious Life with much Exercise too much addictedness to Venery for the Lympha returning from the Testicles becomes foetid and ferments the Humours more 3. Too much Watching Anger Cares inflame the Spirits 4. The Evacuation of the Salt Serum by Water or Sweat being suppressed or the
Writers wanted a full Knowledge of Fermentation by which the chief morbid Alterations are produced in the Humours and they attributed their preternatural State either to Crudity of Digestion or Adustion There is a remarkable Instance in Galen which shews most plainly a Notion not much different from Wine about the Preparation of our Humours viz. The Blood is in the middest of those Humours we call bilious and those whose Genus is called by one Name the crude Humour or Phlegm for they are produced by over-digestion of Blood but these by its imperfect Digestion and there are innumerable differences of both kinds And in another place he asserts That both Biles are from an Excess of Heat and Acidity from Indigestion and Saltness from Putrefaction A pure Temperament is only an Idaea of Fancy but that which comes nearest to it is the sanguineous Constitution in which there is the most exact Digestion of Humours and because there is also the greatest Sweetness of them there is generally a Fulness of the Habit of the Body from the quantity of Nutriment and a Floridity in the Face from the good Digestion of the Red part of the Blood and here the Nutritious Humours are most free from those ill qualities which make them unapt to assimilate or which stimilate the Sensible Parts to evacuate them out of the Body The various natural Constitutions or Qualities in Wines resemble the various Temperaments of our Humours which like them depend on some certain degree of Fermentation natural to both and because that degree of Digestion causes sometimes the watery or slimy sometimes the acid or acerb or the oyly Sweetness to predominate the Ancient Writers believed that this depended on the greater Mixture of some of the Elements The Crude Wines are the Waterish the Austere the Acerb the Pendulous or Slimy the New Sweet Flatulent but those Wines which depend on a very high Digestion of vegetable Juyces are the bitter Wines the old hot spirituous and sharp the faeculent viscous or thick the fragrant or foetid Many of these ill qualities are produced in Wines by long Keeping or preternatural Preparations of them By a weak Fermentation a pendulous Sliminess is produced which answers a pituitous State or an Acerbity which resembles the Tartar of our Humours or Waterishness which is like the Serosity of our Blood By over-Fermentation or long Keeping Wine becomes bitter as the Caecubum sharp as in Hock like the vitriolic Acidity they grow thick like the Viscidity of our Humours or foetid like the putrid State of them These are the preternatural States of Wines and Animal Humours occasioned by various Fermentations which Galen observed when he explains the Alteration of Humours by new sweet Wine fermenting by its own Heat and he compares the Effervescence on the Wine to Choler and the Faeces to Melancholy Many Phaenomena may more easily be explained now than they could be in former Ages when the Circulation of Humours the fermentative Dissolution of our Meats and the Defluxions through particular Glands were unknown The Motion of particular Humours was accounted for by the Old Writers by the Attraction of Parts which drew their like but the Pulse which circulates several Humours as well as the Blood better explains all the Motion of Humours Galen observes Two Species of Styptics and that the Styptic Quality is greater in the Acerb than the Austere but the Explication of the Virtues of Specific Medicines he imputes to their Substance which may be more easily made by the particular Taste of them which raises or depresses the Fermentation of Humours and they frequently have a Similitude or Contrariety to the Secretitious Humours in Taste and Quality The Ancients imputed Sanguification to the Liver but we more properly to the Gall and a Mixture of the Salt Lympha's and also a long Circulation with the Blood it self The Digestion of Meat was explained by Heat which the Moderns more clearly deduce from a Fermentation which half putrefies the Food and dissolves it out of its hollow Fibers whether they be Animal or Vegetable for it is their Juyces chiefly which are our Food for the solid Parts turn into Excrements But the best Explication we can yet give of the Vital and Animal Spirit is not much different from that of Galen who affirms That the Vital Spirits are bred in the Arteries and Heart and that the Matter of them is from the Air inspired and the Vapours of the Blood and that the Animal Spirits are made out of the Vital This Hypothesis is more fully explained in another Book ascribed to Galen de usu Respirationis Constat autem vires corporis esse ex nervorum tensione causa autem tensionis nervi nulla est alia quam spiritus nervum inflans spiritum autem voca non solum vaporem sanguinis sed etiam aerem inspiratum qui ei admiscetur The innate Heat differs not from the Vital Spirit which he deduces from an unctuous Humour in the Blood after the same manner as Flame is produced from the Oyl of a Lamp and both are in a continual Motion like the Water of a River All the Eructations he imputes to the Air which mixed with our Meats create Wind and this Air passes included in the Pores both of our solid and liquid Meats and this upon Fermentation of our Food is intermixt with its light or volatile Parts and gives them that Elasticity observable in all fermented Liquors and these Elastic Particles give a strong Pungency to the Taste and a strong Odor to the Smell These rarefie fermented Liquors into Bubbles and give the great force in breaking their Vessels and these easily evaporate into Air having that naturally in their Mixture but that the Spirits are not purely Aerial is evident because they both Smell and Taste of their Vegetable These Spirits we artificially separate in Distilling Brandy Spirits which are evidently light oyly Parts mixt with a volatile Acid. Windy Spirits we commonly experience upon the Digestion of our Meats in the Primae Viae and there we feel Inflations and find windy Bubbles in the Contents of the Intestines and we observe no Liquor so full of them as the fermented be All spirituous Liquors of Vegetables inflame our Animal and Vital Spirits by producing an Effervescence and Heat in the Blood and some Affection in the Nerves of Tremor Stupidity or Giddiness And since our Juyces are made of the Vegetable they are probably fermentiscible like them The Semen puts Females into a Fever upon Impregnation and all Animal Humours which poyson are putrefying Ferments The Eggs of Insects ferment the Juyces of the Plants into which they are inserted and there are many Poysonous Plants which certainly affect both the Blood and Spirits of Animals which produce both Fever and Delirium The greatest Poyson for Darts is believed to be made of putrid Humours It seems impossible to the Ancients to impute the sudden Running of Pains to any other Cause but
there is a viscid Phlegm though the Corn pass through it intire and unbroken into the Gizard this Phlegm then arises from the Chyle and passes through the Glandules of the Stomach to whose Skins it constantly adheres and Fomentations outwardly may help the Secretion of it through its Glands and the Dissolution of it from the Stomach That Fermentation is the most natural way of Curing the phlegmatic Cacochymia appears by our ordinary Preparation of Bread for the Ferment and Baking perfectly corrects the slimy Mucilage of Corn and we observe how heavy and slimy and how hard to be digested all Bread unfermented or unleavened proves If we view Mucilages such as the White of an Egg or Cherry-Tree Gum dissolved in the magnifying Glasses we cannot discern any Globuli but an uniform Consistence The small Particles of Mucilages exclude all Air and cohere close which makes them ropy and tenaceous but if we look upon Milk which is little different from Chyle and therefore is made out of the mucilaginous Juyces of Plants we may observe the Particles of Milk to be only a heap of Globuli Fermentation makes all mucilaginous Liquors fluid by agitating their Particles and dividing into small Parts the viscous Mass so that the Air may incompass each Particle and form them into Globuli as it does great Drops of Water in the falling of Rain Water is nothing else as it appears in those Glasses but a Congerics of Globuli by which Observation I may probably guess that the nature of Fluidity consists in having the small Particles of Liquors divided into Globuli by the Air and the nature of a Mucilage in having no Air intermixt betwixt its Particles nor globular Figure to yield upon any Pressure or Motion We observe in fermented Bread how many airy Bubbles are intermixt in the whole Mass after Baking and also in all fermenting Liquors how full of Air the Fermentation makes it Barm it self is almost all Froth whose Efficacy lies in exciting the Spirits of the fermenting Liquor into an Agitation to break its Viscidity and admit the Air to frame the Globuli necessary to all Fluidity We could not observe any Motion in the Globuli to which the Fluidity of Liquor might be imputed but seemed wholly owing to the globular Figure of the Particles which appeared clearly in Water the most fluid of all our Liquors Oyl and Butter appear in the Glass of the same uniform Figure as the Mucilages do and this makes them easily to mix together I mixt divers Medicines with a Mucilage of Quince-Seeds and the White of an Egg that I might thereby inform my self more in the nature of Mucilages and their Coagulations Spirit of Vitriol soon coagulated the Mucilage of the Seeds Green Vitriol and Alum thickened the Mucilage and the White of an Egg was curdied by Alum Common Sal Armoniac and common Salt rather thinned than thickened the Mucilage but made no great change nor Cream of Tartar Salt of Wormwood and Sp. Sal. Armoniac made the Mucilage more thin and gave it a Marmolade Colour Brandy made no Alteration in the Mucilage but curdled reddish on the top of the White of an Egg. Aqua Fortis and Saccharum Saturni turned the White of an Egg into a coagulated Milk which shewed the Original of the Animal Slimes to be from Chyle The Heat of the Fire seemed to make the Mucilage more thin and to dry it into a Skin like the Mucilage of the conglomerate Glands of the Joynts which as Dr. Havers informs us is like the White of an Egg of a saltish Taste and this he says with the Heat of the Fire turns into a Liquor more tenulous than it is naturally and produces upon Evaporation a thin film on the top with some little white Coagulum and what remains is not a thirteenth part He made these further Experiments on it Vinegar coagulated it but testaceous Medicines would not dissolve it Claret which is Styptic and Acid produced a Coagulation like a Jelly but White-Wine and Sack less Alum Vitriol Sacc Saturni coagulated it and Vinegar more than Oyl of Vitriol Sal Armoniac dissolved all the Coagulations by Acids or Styptics and so does Oleum Tart. per deliquium made without Niter Aqua Fortis and Spirit of Niter coagulated it like Milk Styptic Plants as decoction of Galls Red Roses the Cortex coagulated it These Experiments being made on an Animal Mucilage shew the Coagulation of it by Acids for which Reason I transcribed them from the Ingenious Dr. Havers's Book CHAP. VI. Of the Tartareous Acidity or Acerbity of Animal Humours especially the Chyle and Lacteal Lympha's which commonly appears in the sourness of our Stomachs ALL Vegetables have their Tartar or Sour part altho they Taste nothing of it but are very Bitter yet their Juyces being Boyled to an Extract manifest their Tartar to the Taste as in Extract of Wormwood All Liquors prepared from Vegetables and Bread made of them are apt to sour by keeping and therefore manifest the Tartar which lay concealed in it before under the sweet oyly Taste Not only Vegetables but the Animal Chylous Juyces have a sour Tartar in them for Milk which is a depurated Chyle sours by keeping and Butter-Milk has an evident Acidity in it The Chyle of Animals is often observed to be coagulated by its own Innate Tartar in the Glands of the Mesentery or other Viscera where Cheesie coagulations are often cut forth The Milk in the Breasts is often coagulated by its own Acidity or External Cold and by its Stagnation produces Tumours The Lacteal Lympha is often coagulated in the Conglomerate Glands of the Mouth Nose Throat and in the Bladders of the Lungs by its own Tartar or Cold and the taste of the Saliva is often observed to be Sour The Serous Salt Lympha is coagulate in Rheumatic pains in the Lymphatics and in the Conglobate Glands in Scrophulus Tumours The Lympha of the Nerves may be coagulated in the Palsie and Cataracts The Blood it self is coagulate and grumous from too Acid Chyle which causes a low Pulse and Fainting The austere Juice of the Spleen produces obstructions in the Hypocondria and coagulates the Bile like Alum The Contents of the Guts being austere they produce Cholics and the binding of the Belly and a compression in the Stomach and Breast If we consider only the Principles which Chymistry extracts from Animal Humours we shall find no sensible Animal Acid pure and evident in them for they only shew us a volatile Salt and foetid Oyl and phlegmatic Water but if we examine the Stomachs of Animals and both Smell and Taste the Contents there we shall observe a manifest Acidity from whence I shall observe that our bare Senses if diligently imployed about natural subjects inform us more truly than the Chymical Experiments by strong Fires about the Nature of them A different Quantity and Quality of Acids appears in the Stomachs of Animals according to the difference of their
Rheu and Amber 9. Animal Foetids as Castor and the Dungs of Animals as that of Pigeons and Hens or Infusion of Horse-Dung and the same fryed in Oyl applied outwardly 10. Vegetable Acrids or Corrosives Garlic and Onyons and Aaron Roots 11. Terebinthinate Foetids Rad. Asari Nardi Savin boiled in Wine and applied as a Cataplasm and the Wine drank 12. Narcotics ℞ Aqua Fl. Cham. ℥ iv Menth. Mirabilis an ℥ iss Spir. Nitri dulcisʒss Laud. gr ij Ol. Anis Gutt 2. Syr. Foeniculi ℥ i. Misce The external Applications are Fomentations of Aromatics boiled in Wine Calamus Zedoary Galanga Cyperus Mace Cinnamon Of Bitters Wormwood Chamomil Bay-Berries Mint Empl. de Baccis Lauri de Cymino Balsams Ol. Nutmegs expressed ℥ ss Balsam Peruʒij Oyls Chymical Ol. Salviae Caryophill Dill Rheu Amber Bags of Millet Cummin Aniseed fryed with Salt and Oats Bread or Flannels dipt in Brandy in which the Aromatics are infused Clysters of Sack and carminative Oyls or ℥ ij of Aqua Vitae added Or Purgers added as Benodict Laxativ ℥ i. Infus Croci Metall ℥ iij. to a Carminative Decoction of Calamint Penny-Royal Origanum Fl. Chamomil and the Seeds with El. è Baccis Lauri ℥ iss Oyl of Aniseeds ℈ ss in the Yolk of an Egg. A Cake may be fryed of Yolks of Eggs and Cummin Seeds and Oyl of Chamomil Aniseeds and Chamomil Flowers infused in Aqua Vitae for a Fomentation Cupping-Glasses applyed to the Belly Plaster Tachamahac Caranna and Plaster of Bay-Berries mixt in equal Parts A Pound of Ginger may be boiled in a Vessel of small Ale for ordinary Drink In the Cure of Flatuosities we must insist chiefly on Digestives which promote the Fermentation of Humours the discussing the present Flatuosities and evacuating the slimy Matter cannot hinder the Production of new Flatulencies but the Curing the low Fermentation perfectly cures all Flatulencies but those which depend on the Obstruction and Tumour of the Viscera cannot be cured without a respect to these Distempers that occasion the Flatuosity Such are the Flatuosities in the Tympany And the Distempers of the Nerves as Hysteric Fits and Asthma which produce symptomatical Inflations of the Guts which cause Windiness and that is cured by removing the original Distemper The Windiness appears much in all new fermented Liquors and the further they are fermented or ripened the less windy they are The bottling Liquors stops their Fermentation and therefore such Liquors are to be avoided in the windy Cacochymia of our Chyle If the Matter in which the windy Spirits are included be not well evacuated the Carminatives occasion a greater Flatuosity by rarefying the Wind. Ginger and hot Sherry I have observed very good in Windiness of the Stomach and Cholics thence produced Boiling any Liquor that is windy evaporates the Spirits and the same windy Spirits may be discussed out of Animal Humours by Exercise or Bathing The drinking boiled or warmed Drink with Steel may be convenient in the Windiness of the Stomach The drinking the Bath-Waters washes off the sowre Tartar from the Stomach and Blood and bathing in those sulphureous Waters very much exalts the Fermentation of the Chyle and higher digests the Blood and upon these accounts both inwardly and outwardly it agrees with most cases depending on a depressed Fermentation of Humours but disagrees with the contrary which arise from too high a Fermentation of our Humours especially in their beginning whilst a high Fermentation lasts and for this reason Bathing dis-agrees with hot Bloods the Hypochondriac Hysteric Asthmatic Nephritic Convulsive CHAP. VIII Of the Serous Cacochymia of Animal Humours WHEN the Chyle is no way changed into the Serum of the Blood but swims mixed with it that is the lowest state of Crudity in the Blood for the Chyle ought to be changed into the Serum by the Saltness and Oyliness of the Blood which absorbing the Acid of the Chyle it loses its Milkiness The Serum and Chyle differ most by their Colour and Consistence for Acid Spirit of Nitre makes the Serum Milky and Spirit of Sal Armoniac makes it clear Serum again We often observe the Chyle on the Cake of Blood in milky Spots or mixed much with the Serum in Cachectic Persons and this is cured by Chalyboates and volatile Salts which turn it to Serum The next degree of Crudity in the Sanguification of our Chyle is when the Serum is not digested into a gelatinous Lympha fit for the Nourishment of the Solid Parts for the viscid part of the Serum which evidently contains the caseous parts of the Chyle as appears by its Inspissation by the Fire or Coagulation by Alum or other Acids is naturally changed by a long Circulation and Separation of its superfluous Humidity by Sweat or Vrin into the Lympha salsa serosa which being exposed to the cold Air when it is taken out of the lymphatics it presently turns to a Jelly There may be a further degree of Crudity reckoned when the gelatinous salsa Lympha made out of the Serum does not become fibrous for want of a due Viscidity or Gumminess for then we believe Humours have attained their perfect Digestion when there appears a fibrous Hypostasis in the Vrin which depends upon the viscid part of the Serum turned into the fibrous Cake of the Blood The rosy or red oyly Particles of the Chyle ought to become more red and florid by a long Digestion by their Mixture with the Volatile Salt and red Oyl of the Blood but in Cachectic Persons we observe the Cake of Blood to be of a pale Pink Colour and less florid like Milk and Blood mixed The Acid part of the Chyle ought to be digested into the vitriolic Acid of the Blood but by reason of the Crudity of the Blood it keeps its tartareous Nature and hinders the Rarefaction of the Blood and abates the Volatility both of the Volatile Salt and Oyl in the Blood The abundant Aquosity of the Serum ought to have been evacuated by Sweat and Vrin but the Chyle being not fully digested the watery part cannot easily be separated from the viscid contents neither can it acquire its Salt Tastes which fits it for a Secretion by its proper Glands hence it will inevitably follow that the Veins and Lymphatics are greatly filled and distended by the abundance of the Serum which produces divers Distempers in several parts I. If it stagnates in the habit of the Body and is mixed with crude Chyle which cannot circulate through the Lymphatics it produces an Anasarca II. If it stagnates in any particular Part it produces external Tumours containing Water III. If it be evacuated into divers Cavities it produces divers sorts of Dropsies as 1. Hydrops Ascites when the Serum breaks the Lymphatics and fills the Cavities of the Belly either by Fulness of the Serum or by the Distention of the Vessels which are compressed by the Tumours of the Viscera 2. The Serum may be evacuated into the Cavity of
oyly acid foetid or acrid salt Temper of the Blood which is apt to ferment too much 3. A bitter acrid Choler which with the Tartar of the Meat produces a great Saltness of the Blood 4. A frequent and impetuous Circulation of the Blood which raises the Digestion of it which happens often in Summer and to Young Men by Passions or Surfeits 5. Foetid Humours retained ferment the Humours as the salt Serum the Semen the Choler and many extraneous Ferments come into the Blood from without as in the Itch Leprosie Pox the Ferment of infectious Fevers or the Poysons from Mad-Animals or venomous Bites of them All which have their Effects on the Animal by Fermenting its Humours Such as the Blood and Spirits of Animals be as to their Qualities such is the Temper of their Stomachic Ferment for that rises from the other and any Errour committed in Chylification is communicated to the Blood and Spirits The Cure of too high a Fermentation requires First That all the Evident Causes be avoided and that we use a contrary Diet of crude acerb watery mucilaginous Styptics as crude Vegetables Bistort Lettuce Spinage Cucumbers Sorrel Melons Fruits as Apples Plumbs Cherries Strawberries Sloes the Legumens as young Peas Beans boiled Wheat and all the farinaceous Meats of Oat or Barley Meal Rice or Pudding Panados The Drink ought to be small Beer or Water two Parts with a little Wine or else the Drinking Mead Elder-Wine or Wood-Drinks or Water it self or thin Milk Milk-Meats are very useful in this State for we add Milk to fermenting Wines to stop their Fretting Secondly All Choleric Humours ought to be evacuated and the Rancid Contents of the Stomach I. By Vomiting with Carduus or Sal Vitrioli or Squills II. By Cholagogues and those 1. Nauseous Dock-Bitters as Chewing of Rhubarb or its Infusion with Manna by Dock-Beer 2. By Aloetics Elixir Proprietatis cum Acido 3. By Bitterish and Nauseous Pea-Tastes as Sena III. By the Bitterish Purging Waters IV. By Diagrydiates mixt with Tartar or some Acid Rhubarb Pouder by Pil. Tartareae V. By Lenitive Sweet Purgers as Manna El. Lenitiv Thirdly The oyly bilious or salt Temper of the Ferment and Blood and its frequent Circulation are to be corrected and checked 1. By Acids as Spirit of Salt Vinegar Sulphur Niter Alum Conserve of Roses vitriolated cum Tinct Rosar which coagulate the Chyle the Bile the Salt Serum and the oyly Particles of the Blood and thereby fix them Bitters are always corrected by Acids so the Bitter of Aloes Coloquintida is abated by Spirit of Sulphur or Vitriol 2. Styptics preserve the Consistence of the Blood and hinder or cure Fevers as Plantain House-Leek Tormentil Cinquefoil Purslain 3. The Mucilaginous incrassate or thicken the Consistence as Gum Tragacanth and Icthyocolla Borrage Bugloss Emulsions Lettuce 4. Watery Liquors temper and dilute hot Humours as Mineral Waters Whey with Syrup of Violets and cool bitterish slimy or acid Juyces Milk-Waters drinking Milk and Water 5. Bitterish Crude Plants deterge away the Choler as the Cichory Bitters as Decoction of Cichory-Roots or Dandelion in Whey with Cream of Tartar 6. Opiates stop the vapid Circulation of Blood 7. Mercurial Medicines depress the Fermentation and cool Humours and stop Putrefaction Fourthly Frequent Bleeding abates the Fulness of Humours and checks their Fermentations or Fervors or Ebullitions Fifthly All Evacuations suppressed ought to be renewed and all extraneous Ferments to be corrected or evacuated Sixthly Externally we may check the Ebullition of the Blood by applying Water and Vinegar to the Pulses Stones Forehead Feet and in an extraordinary Case the Patient ought to be put into cold Water or dipt according to the Method communicated to me by my Ingenious Friend Dr. Baynard a Member of the College of Physicians whose Success by it in Curing such Diseases as depend on too high a Fermentation of the Blood is very well known and the Practice seems to me very Rational if managed according to the Rules his Experience has found out The Diseases which chiefly affect the Stomach upon too high a Fermentation are an Oyliness and Rancidity of its Contents and a Nidorous Ructus The Causes of these are 1. A Salso-acid spirituous Ferment 2. Meats which are half putrid or oyly or rancid or fat or fryed with Fat and corrosive Vegetables as Garlic Onyons or the much Use of Tobacco 3. Choleric or Salt Humours mixed with the natural Ferment Since these Nidorous Ructus depend on the Acrimony of Humours and the Foetid Spirituosity of the Ferment and the Putridness of the Meat they are improperly imputed to a Crudity for a Foetor is rather a sign of a Putrefaction and in no Crudity are the oyly acid Spirits so far volatilized in the Stomach The Cure of this Nidorosity is 1. By Evacuation by Vomiting and Purging as is directed 2. By Correcting the Oleous Temper of the Bile or Ferment or Meat by the Acids mentioned as Cream of Tartar Juyce of Limon Decoction of Tamarind Spirit of Niter dulcified with Spirit of Mint or Aniseeds Or by Salso-Acids as Sal Prunellae 3. By Externals Styptics Aromatics and Acids as Quinces and Mint with Vinegar and Leaven By too great a Fermentation of the Meat the Lacteal Lympha as the Saliva becomes nauseously Sweet and Sharp and the Ferment of the Stomach of the same quality which produces a Nauseousness and by its Salso-Acid a hot Cholic The Mucus of the Larynx and Aspera Arteria becomes Sharp or Salso-Acid and produces Coughs The Milk in the Breasts becomes bitter rank oyly salt thick which gives Gripes to Children and Vomits them The Semen becomes salt and stimulating as in Furor Vterinus The Succus Nervosus salt or more lucid than ordinary as in Deliriums and more Oyly and Foetid The Salt Lympha becomes more Salt as in the Gout Stone Haemorrhagies and the Scurvy Those are most disposed to this State of Blood who are of Choleric hot Constitutions for the same kind of Diet produces much Choler which over-ferments the Blood as all acrid bitter salt aromatic and sweet things and all hot Meats and Medicines injure them but cool ones and those that are Serous refresh them The Choleric have their Senses and Actions of the Mind and Motions of the Body very quick and ready their Passions of Anger and Revenge violent and their Dreams cruel and little Sleep and their Pulse full and hard and all these Symptoms depend on Fiery or Choleric Hot Spirits The Abundance of Choler abates the Appetite creates Thirst and requires a cool-Diet and disposes to Fevers and Phrensies The Erysipelas and Choleric Vomitings and Loosenesses and a bitterness in the Mouth the Vrin is thin yellowish or flame Coloured or red The Habit of the Body is generally lean and the Colour of the Face yellowish and the Hair yellow or black By these Signs mentioned we may know when Humours are too high fermented and Choler produced but that the Nature of
called Isatodes like the Colour Woad gives This I once observed in a Young Hysterical Woman who Vomited Blue after the Death of her Father and upon a Surfeit I observed the same Blue was Vomited by a Young Person when all his Stools were Black and this Blue Choler must be attributed to the Vitriolic Acidity of the Spleen or such a State of Acid mixed in the Stomach with Yellow Choler and this Colour of preternatural Choler the Ancients attributed to too much Adustion of Choler or Torrefaction which brings it near to the Nature of Atra Bilis and this Choler ought to be esteemed the lowest State of the Atra Bilis VII Choler of a deep Orange Colour is what the Ancients called Aeruginosa Bilis and is the Effect of a Cholera when the Yellow Choler is altered by the Splenetic Acid and made Corrosive as the Ancients describe it but it is of no considerable Taste as those that Vomited it described it to me it is of a Brown and Yellow Mixture as appears by the Linen stained by it This Vomited plentifully often proves Fatal The Cure of this ought to be managed as in the Cholera by Vomiting plentifully at first by Glysters and Laudanum but not Purging It seems very probable to me that it is the Effect of an intermitting Fever and a Symptom of it and requires the Use of the Cortex with Laudanum after Evacuation with Aqua Pulli or Posset-Drink and Glysters and Bleeding if the Pulse will bear it This Choler is a sign of a putrid State of Humours VIII Choler of a Flaming Colour seems to be of a high State of Digestion so I have observed in a Fitchet which stinks much a Choler of a Red Flaming Colour and the higher or hotter the Choler is the less Acerb Acidity there is in the Body and the higher its Colour is the more the Body stinks In River-Fish the Choler is of a Citrine Colour which is only a thin Yellow and is produced by a lower State of Digestion than the Yellow Choler of Quadrupeds Yellow Choler becomes Citrine by diluting it as it is probable that of Fish is much more diluted than the other I tasted the Choler of a Jack which was Sweet Bitter Sub-Acrid Slimy and of a Colour like Oyl of Amber Fish Choler bites the Tongue but is less Bitter than other Choler because there is less Fat in Fish and therefore the Choler is less Oleous or Bitter The Acrimony or Pungency in Choler is like that of Acrid Plants or Insects without a Salt Taste and it seems an Oyly Acid which like that in Soot is in a near Disposition to be made a Salt by Fire or Fermentation The Colour of the Oyls amongst Vegetables very much explains their several Digestions Their Paleness is a Sign of a Serosity in Oyl of Walnuts and Milky Juyces are Turpentines dissolved in Water Their Sliminess of a Crudity in Oyl of Linseed Their Greenness of an Acidity in Oyls of Olives The Sweetness of Oyls shews the middle State they are in betwixt a high and low Digestion To the Yellowness of Turpentine is joyned its Acrid Taste and Bitterness The Blue Turpentines are higher digested in Flos Solis and Hypericum The Rosins and thick Turpentines resemble the Consistence of the thick Vitelline Choler The Citrine Balsams as that of Mecha and the Black ones as that of Peru represent the State of Black or Citrine Choler There are Foetid Balsams and Gums which may answer the State of putrefied Foetid Choler which is in Stools of a putrefied Smell As to the Atra Bilis I will reserve the Discourse of it to the Chapter of Vitriolic Acidity Choler may be coagulated by divers Acids like the Serum of the Blood but Choler most easily I put to the Yellow Choler of a Hog which was about â„¥ ij a small quantity of Spirit of Vitriol by which it turned into hard and yellow Curds the Serum swimming on the top I have observed such hard Concretions in the Stools of some Icterical Persons which proceed from such Coagulations by an Acid. Spirit of Salt coagulated it less and the Coagulations were of a paler Colour Spirit of Niter coagulated the Choler into Green Curds which were very hard and the Serum was very clear above the Coagulations The Oyl of Tartar nitrated coagulated Choler by its nitrous Acid. The Green Choler of a Chicken was made by Spiritus Nitri Dulcis of a more clear Green Colour Vitriolate Tartar coagulated Green Choler and the Coagulum looked Yellowish as the Green Choler always does by the Mixture of the White Cremor in the Guts which is Sub-Acid Alum coagulated the Green Choler into Yellow Curds but they looked White by adding a fixed Salt so Alum Waters precipitate a White Colour by Spirit of Sal Armoniac Neither Sal Armoniac nor common Salt nor Sal Chalybis coagulate Choler Salt of Wormwood made no Effervescence with the Green Choler whence I inferr that there is no loose Acid in it to produce its Greenness Chymical Oyl of Wormwood swam upon Choler whence it is evident that Choler is not wholly Oyl Green Choler looked Yellow by a Mixture of burnt Harts-Horn which may abate or alter the Acid of the Green It is evident that Choler is not purely a Stercus Liquidum for then it ought not to have been emptyed into the Guts so near to the Stomach for its Gall-Bladder being there inserted every Motion of the Guts or Stomach near its Insertion must evacuate some Part of it to mix with the digested Meat descending from the Stomach The first Use I shall ascribe to Choler is the correcting the Acidities of the Meat digested in the Stomach for that might other ways Gripe the Belly or coagulate the Chyle or thicken the Blood An Acidity is produced always by artificial Fermentations and the same is evident in the Contents of the Stomach of Pigs Rabbits Sheep to any ones Smell The Contents of the Carnivorous coagulate Milk and I found that Bread digested in the Stomach of a Dog coagulated Milk The Bitterness and Acrimony of the Choler corrects this Acidity of the digested Meat and by this means volatilizes the Chyle because nothing fixes the Blood and Chyle so much as Acids do especially the Oyls and Salts in Animal Humours are coagulated by them Thus Sulphur is opened by fixed Salts and Spirit of Wine by Salt of Tartar is rectified II. The Second Use of Choler is to prevent too great a Fermentation or a perfect Putrefaction of our Meats so Hops and Wormwood prevent the decay as well as sowring of our Liquors Myrrh and other Bitter Gums preserve Dead Carcases from Putrefaction Other Bitters as the Cortex Gentian Centaury and Chamaedrys by their Bitterness stop the Fermentation of Fevers and hinder the Putrefaction of Humours and the Gangreen of the Solid Parts from hence we may inferr that Choler may prevent the corruptive Fermentation of our Meat and Humours as well as
correct their Acidities III. The Coagulation of the Choler by the Acidity of the digested Meat helps the Oyl of the Meat to separate from the Faeces which are of an Earthy Nature to which it was united by an Acidity and the thick nutritious Parts of the Meat are easily extracted from the rest by the liquid Juyces of the Stomach and both the Oyly and Nutritious Parts being dissolved in a Liquor constitute the white Milky Liquor which is our Chyle I took some dry Reliques of Peas digested in the Stomach of a Hog who was fed twenty four Hours before he was Killed with Peas only and Water which smelt like boiled Gooseberries pleasantly Acid I put some Water to the digested Peas and made it Milky by Addition of some of the Hog's Gall. To the Liquor squeezed out of the Contents of the Stomach I put some Gall which was coagulated by it from whence it appears that Choler is naturally coagulated by the Acid Reliques of the Stomach I put some Spirit of Sal Armoniac to Gall coagulated by Spirit of Vitriol and it produced a Milky Colour from both these Experiments I did collect that the Coagulation of Choler by the Acid of the digested Meat together with the Oyly Parts of the Meat produce the White Colour of our Chyle so in Preparation of Lac Sulphuris the Milky Colour follows the Precipitation of the Tartar by an Acid Spirit and the Oyly Parts of the Sulphur give a Milky Colour Oyly or Resinous Liquors as Tincture of Benjamin Turpentine it self being diluted with Water become Milky Emulsions are Milky from the Oyliness of their Seeds The best Oyls thickened by cold and the Fat of Animals have a White Colour and Milk it self has its Whiteness from the Caseous Fibers and its Buttery Oyl IV. The Choler has its grosser Parts separated by the Acidity of the digested Meat and that gives Colour and Consistence to the Excrements and the Choler abounding with much Slime as appears by its Ropyness that inviscates the Gross indigested Parts of the Alimentary Mass whereby the Chyle like Liquor clarified by the White of Eggs becomes more pure from the Sediment of Choler and the indigested Parts of the Meat and so only consists of a thin slimy nutritious Juyce with Volatile Spirituous Oyly Parts which can only pass the Canals of the Lacteals V. The Fifth Use of Choler is to help Sanguification and the Production of an Animal Salt of which I will discourse in the Chapter of Saltness I mixed the Bitter Decoction sine senâ with volatile and fixed Salts and these abated its Bitterness which may intimate the Use of them in some Choleric Cases Cream of Tartar and Spirit of Sulphur more evidently destroyed the Bitterness of it Common Salt and Spirit of Salt seemed rather to increase than destroy the Bitterness of the Decoction Mercurius dulcis made it Muddy but little altered it the same effect probably those Medicines will have on Bitter Choler CHAP. X. Of the Hot Scurvy or Oyly Vitriolic Rancid State of the Blood THAT Dyscrasie of the Blood wherein the Oyly and Acid Particles are too highly exalted is commonly called the Scurvy which is divided into the hot or cold Scurvies according to the various Constitutions of Blood it falls into for where the Oyl is more abundant in the Blood than the Acid it produces the hot Scurvy the Signs of which are the high Colour of the Vrin red Spots in the Skin from the coagulated or putrid Blood fixing there in its Circulation the Gums are Bloody they are subject to Fevers Dysenteries Choleric Diarrhaea's Night-Sweats and Consumptions these Symptoms are produced by the rancid or scorbutic Bloods but in the nervous Liquor the following Symptoms the Running Gout or Rheumatism in the Nerves Convulsions Palsies Apoplexies hot Cholics and Asthma and Crackling of the Bones Since the Scurvy is cured by Acid Fruits and crude Plants in Seamen who have long lived on a Salt Diet I may hence as well as from the mentioned Symptoms observe that the Scurvy depends on too high a Fermentation of the Blood The Causes which produce the Oyly Acid Temper of the Blood are those evident Causes which excite an Ebullition or Effervescence in it as in all hot Diet of Wines strong Drinks and Salt Meats Sea Air and Fish which some putrefie 2. The Passion of the Mind and Studies and a Sedentary Life or Suppression of Evacuations 3. The Scurvy is Hereditary or Contagious or succeeds other Diseases as Fevers Rheumatisms Melancholy Agues especially the Quartan I. The Cure consists in Evacuating the hot salt bitter acrid and vitriolic or viscid Humours by the Vomits and Purgers mentioned in the Cure of too high a Fermentation and frequent Bleeding II. By Evacuating the Salt Serum by gentle Sweats as will be hereafter mentioned or a Diet-Drink of Sarsa and China of each half a Pound Harts-Horn and Ivory Shavings of each one Ounce boil all in eight Gallons to six and add Juyces of Water-Cresses Brooklime of each two Pints of Gill and Liver-wort of each one Pint six Nutmegs sliced put all into six Gallons of Ale drink three Draughts in a Day of it III. The Salt Serum may be evacuated by Vrin By Terebinthinates as tops of Pine in all our Ale IV. The Oyl Acid Foetor of the Blood and its high Fermentation is to be corrected By 1. Acids as Wood-Sorrel Juyces of Oranges and Limons mixt with the cooler Antiscorbutic Juyces Conserve of Hips Wood-Sorrel 2. The Mucilaginous crude Juyces of some Legumens are used as Juyce of Fitches ℥ ij in White-Wine or Juyce of Fumitory or Green Peas or Green Corn distilled 3. Other cooling Mucilaginous Plants or Animal Parts are used to cool the Blood and dilute it as Juyce of Borrage Bugloss Barley Water Emulsions drinking Milk and Water Antiscorbutic Milk Waters Mineral Waters or Fountain Water or Water and Wine Lettuce Water with Sal Prunell and Syrup of Limons 4. The Acerbs supply their quantity of cruder Acids wanting in the Humours as Juyces of Apples Grapes the Sorrels House-Leek the Juyce of spotted Arsesmart or House-Leek in bilious Diarrhaea's Coral prepared with Juyce of Limon Purslain Water with Sal Prunell These Styptics Acerbs stop the hot Fermentation of Humours as Plantane boiled in Broths and Ribwort Plantane 5. Austere Styptics do the same as Bark of Tamarisk Ash the Cortex 6. Sweet Styptics of the Fern Class as Polypody Ceterach Maiden Hair do the same V. The Coagulations by the Scorbutic Acidity may be dissolved 1. By the watery Antiscorbutic Acrids as Juyces of Brooklime and its Conserve and Scurvy-Grass and Water-Cresses may be put into Milk with the Juyce of Orange and White-Wine and that to turn into Posset-Drink Spirit of Scurvy-Grass and Sal Armoniac may be given in Milk or the Juyce of Scurvy-Grass may be so used ℞ Conserv Beccabungae Rad. Cich Lujuloe an ℥ ij Ras Eboni Pulv. ʒiij Sal Prunell Diatrion Santal an ʒij
cum Syr. Lujuloe F. Elect. 2. By Vitriolic Chalybeates as Sal Vitrioli dissolved in Antiscorbutic Milk Waters or Willis's Steel so dissolved or Mineral Waters Chalybeate Steel prepared with Juyce of Apples or Wood-Sorrel or Oranges and a Tincture may be extracted with Spirit of Scurvy-Grass Tartar Chalybeate as Cremor Tartari ℈ ij Sal Prunell ℈ i. Vitriol Martis gr iij. Capiat cum Jusculis alterantibus 3. By mixed Salts as Sal Armoniac Arcanum duplicat Vitriolat Tartar Nitrous Acids as Sal Prunell or Mixture of different Salts as Cream of Tartar and Salt Spirit of Salt and Spirit of Scurvy-Grass mixt 4. By Testaceous Medicines as Crabs Eyes VI. The Choler must be cleansed 1. By Cichoraceous Bitters as Cichory Dandelion Roots 2. By Dock Bitters and Sorrel Roots in Beer or clarefied Whey 3. By Chewing Rhubarb and Purging Waters and the Chalybeate 4. It must be diluted by Milk and Water by Avoiding fermented strong Liquors and all hot Diet. CHAP. XI Of the Viscidity of the Serum or Inspissation of the Chyle new mixed with it in the Sizie Rheumatic or Inflamed Bloods THERE is a Natural Slimy Viscidity in all the Lacteal Lympha's and Milky Humours of Animals and this is like dissolved watery Gums in its Natural State but beside this Viscidity there is another naturally in the Cake of Blood which makes it congeal and stiff when cold this natural Viscidity is altered by too high a Fermentation of Humours and becomes like Inspissate Gums which is the Gummy Viscidity or Gelatinous like Jelly Broths 1. The Lympha Lactea such as the Spittle becomes of a Gummy Consistence and covers the Tongue with a white Skin and all the Phlegm from the Salivatory Glands is Viscous 2. The Mucus of the Aspera Arteria is Viscid and is formed into Globuli such as the Grando Pulmonum This Mucus is also thickned by Stagnation during which the Heat of the Body dries it or the Air by its Cold or Nitrous Particles thickens it or the Nutriment of the Nervous Membranes is deposited into the Vesiculae being depraved or hindred in its Assimulation The Sub-acid Mucus of the Stomach and Guts is made more Viscid by Fevers or hot Diet and this lines the insides of the Stomach with a Pituitous Saburra which hinders the Sense of the Appetite 4. The Lymphatic Vehicle of the Spirits is made more Viscid in the Palsie Apoplexy and Sleepy Distempers 5. The Humours of the Eyes are sometimes very Viscid and reflect the Light by flying about in the Eye like Motes in the Sun and the Thickness of the watery Humour is a Cataract but that of the Crystalline produces a Glaucoma 6. The Thickness of the Chyle produces Obstructions in the Lacteals and that in the Breast Inflammations By the Thickness of the Lacteal Lympha's Scrophulous Tumours are produced in all the Conglomerate Glands or at least Catarrhs The Seminal Lympha of the Vagina or Testicles being too Viscid may produce Sterility This Viscidity of the Chyle and its Lympha's may be called the Gummous Viscidity which is produced by Thickning their Natural Mucilage for a watery Gum differs only from a Mucilage by its Inspissation for the Mucilages of Plants may be boiled into a Gummy Tenaceous or Emplastic Consistence and the White of an Egg grows hard by the Heat of the Fire There is another Species of Viscidity proper to the Serous Lympha when it is inspissate by Heat or congeals by Cold or coagulates by an Acid. Broths long boiled become Viscid Jellies and they melt with the Heat because of the Oyliness mixed with them Turpentines and Oyls leave a Colophony upon the Separation of their thinner Oyl and such a sticking gluey Substance is made by the Oyl of Harts-Horn when the thinner Oyl is distilled off from it The Serum of the Blood inspissates as it does in a Spoon at the Fire by long Fevers and it produces Tumours and Obstructions of the Parts and Rheumatic Pains and Pustules in the Skin This Viscidity of the Serum makes the Vrin to have thick Contents as in Rheumatisms and all Inflammations Catarrhs Fevers It produces Pains by stagnating in the Lymphatics and by being stopt out of its Glands The Blood it self becomes of a viscid Consistence and produces Polypous Concretions and Palpitations and sudden Syncopes The viscid Blood stops the Flux of the Menses The Consistence of the Choler is thickned by too hot a Diet which thickens its ropy Slime and produces the Jaundice The Slimy Lympha of the Spleen thickned by too high a Fermentation produces Obstructions in the Spleen or this is thickned by being coagulated by its own innate Vitriolic Acidity or by Stagnation of the Slimy Humour or Transmission of Viscid Humours there after Quartans The ropy Vehicle of the Bile may be coagulated by the Vitriolic Acid of the Spleen and produce the Atra Bilis The Salso-acid Temper of the Blood may coagulate the new Chyle which comes into it and so produce all the Inflammations Pains Tumours sudden Death Suffocations in Catarrhs The evident Causes of the Gummous and Gelatinous Viscidities are 1. Too much external Heat of Air Cloths Baths Fire which inspissate by Evaporating the watery Vehicle of the Caseous Parts of the Serum and Lympha's 2. Too much Cold thickens Liquors which by Constriction or Compression stops the Motion of the Active Particles which cause their Fluidity and their Viscid Particles cohere like Oyls thickned by Cold or the Blood thickned by the cold Air when out of the Vein 3. Acrid Meats or the Aromatic Spices or Vinous Liquors by their fiery Particles thicken the Mucilaginous Humours so the White of an Egg is hardened by Spirit of Wine and the Serum of the Blood in them who drink Brandy 4. The thin Serous Parts are evaporated by too much Sweat immoderate Exercises by Watchings and Passions the quantity is abated by Diarrhaea's much spitting in taking Tobacco or great Fluxes of Vrin by which the Blood is made grumous or void of Serum 5. The great Use of Viscid Meats as Fish Jellies Mealy Vegetables Rice Wheat c. or by strong thick Viscid Ale or Wines or the much Use of White Bread made without Bran. The internal Causes of Viscid Humours are 1. A Rancid hot Fermentation of the Meat so as to resemble fryed Eggs by their Ructus 2. Acrid Choler which hastens the Digestion and quickens the Sanguification and evacuates the Serum by Vrin 3. The Natural Oyly Temper of the Blood which resembles the ropy Consistence of other Oyly Liquors or the Salso-Acid Temper which carries the Serum off by Vrin as the Medicines of that Taste or else a preternatural Fermentation which makes the Blood of the Scorbutic like a Jelly 4. The Blood is often coagulated by its own Acids so if through Exercise or hot Diet it be rarified and suddenly cooled with external Accidents as sitting in a cool Place or cold Air the Serum of the Blood or the
Binding of the Body Whatsoever ferments the Blood too much breeds Choler and that the Animal Saltness The internal Causes of Saltness are 1. The Natural Saline Temper of the Blood which supplies a Ferment for the Chyle of the same Nature to turn it into the like Saltness 2. Too quick a Circulation of the Blood excites too great an Ebullition and makes the Choler more acrid and the Salt more sharp and in greater quantity 3. The acrid Choler and sharp Acid of the Spleen or Tartar Acid which is corrosive produce the sharpest Salt 4. A preternatural Putrefaction in Fevers or long Effervescences make the Blood very salt So a Cancer Fistula the Itch or Lues Venerea or Consumptive Lungs Kidnies or other Viscera give a Ferment to the Blood and putrefie it into a Saltness The Cure of the Muriatic and Armoniac Saltness requires I. To abstain from fermented Drinks and to use watery Liquors as Milk and Water and the Decoction of the cooler Woods Wine and Water or Water boiled with Coriander Seeds and Sugar To abstain from Salt Meats and those dried in Smoak or Pickles To abstain from Ferments as old Cheese Fish To use slimy Meats as new Cheese Fruits Farinaceous Meats and Milk Meats Snails Tortoises Jellies Cray Fishes Tripes and the Feet of Animals and Young Pigs Goat Lamb Veal In short The Diet must be crude watery acerb mucilaginous farinaceous subacid The Air dry and not foggy Sea Air. II. The Salt Humours must be evacuated by the Sennate Rhabarbarate and sweet Manna Purgers with Acids added or the Purging Waters which are nitrous or aluminous or vitriolic these wash and cool by their Waterishness and precipitate the Salt by their Stypticity Hydragogues which evacuate the Serum abate the Saltness III. The Salivation by Mercury evacuates plentifully the Salt Serum and Aethyops Mineralis and Merc. dulcis correct the Saltness by joyning with the salso-Acid of the Blood and all Mercurials depress the over-Fermentation of the Blood as much as Chalybeates exalt the low Fermentation IV. The Salt Serum is sweat off by salso-acid or urinous Medicines and for the same end we use Baths and much Exercise the Decoctions of the Acrid Woods and Frictions and Fontanels V. Diuretics plentifully evacuate the Salt Serum as all Acid Diuretics and the testaceous and bitter cichoraceous Plants VI. The Saltness of the Blood and the Ferment of the Stomach the acrid Bile or splenetic sharp Acid or that of the Stomach must be corrected and the frequent Ebullition Circulation or Putrefaction removed 1. All Acids correct volatile Salts and Oyls which are foetid and all Lixiviums are made more mild by Acids 2. The mucilaginous Temper the Acrimony of Salts as Gum Tragacanth Powders Decoction of Snails Althaea Roots and Emulsions 3. The Saltness may be diluted by a watery Diet or Medicines as thin Broths Whey Chalybeate Waters Milk Diet and distilled Milks Watergruel 4. Opiates and Styptics stop the Motion of the Blood 5. Bleeding evacuates the Old Blood which is most salt and the New Blood which comes in its room is more fresh and less salt so Broths of Flesh Meat are salter by long boiling 6. All Extraneous Ferments ought to be removed from the Blood and by the Cortex or other Antifebriles the Fermentation must be stopped That the Vrin contains an Acidity naturally in it appears by the Correcting of Coloquintida by it whose Bitterness is made near insipid by it The Purging Quality in the Coloquintida is enervated by the Vrin as well as its Bitterness Hence it appears how great a Correcter of Choler the Vrin may be and how much it may preserve the Humours from Putrefaction as it preserves Vlcers by its salso-Acid Taste A Lixivium of Oyster-shells changes the Bitterness of the Species of the Bitter Decoction boiled in it into a Sweetness and this therefore may be used to correct Choleric Heart-burning in the Stomach and this may correct the Bitterness as well as Acidity of Humours But from this Experiment let our Prescribers consider whether they do not abate the Vertue of the Cortex by extracting it with a fixt Salt since the Taste of it is altered thereby I remember a Tincture of Wormwood made with Brandy and Salt of Wormwood did not taste very bitter by being made with a fixt Salt but that made with Spirit of Wine and a little Oyl of Sulphur was very bitter and in the Vomitings of our Patients we find both very bitter and very sowre which did not correct each other but a fixt Salt in this case may correct both sowre and bitter CHAP. XIII Of the Vitriolic Acidity of the Blood IN the most Healthful Blood we discern many Tastes besides a Sweetness and Saltness a vitriolic or chalybeate Taste is evident therefore we cannot doubt of the vitriolic Acidity of the Blood nor that it is produced from the tartareous Acidity of the Chyle which by Digestion is exalted and volatilized into a sulphureous Spirit The Acid sulphureous fumes from the Earth produce the Tartar in Plants as it is mixt with Earthy Parts but by the Animal Digestions and Fermentations and Precipitation by Salts the Acid may recover its Mineral Nature and appear to be a vitriolic Acid in the Blood or else it may acquire that Savour by its Mixture with the oyly acid foetid Particles of the Blood which somewhat resemble Sulphur This vitriolic Acidity was the Natural Alimentary Melancholy of the Blood which the Ancient Physicians observed in it They called it a Black Humour which gave the Blackness to the Blood for it is certain that Acids turn the Blood black They believed there was an Astriction in this Humour to bind the Belly and it is plain by the vitriolic Taste that it is capable of Binding the Body for Spirit of Vitriol and Vitriolum Martis bind the Body by their Stypticity though tartar Acids purge and have not that effect unless they be acerb They believed it to be cooling and drying because of the cooling quality of Vinegar and by being a great Diuretic both Vinegar and the vitriolic Acid dry up or evacuate the Succus Nutritius All Melancholy Persons are great Spitters and make too much Vrin and the Ancients called those Constitutions dry who had little of the Succus Nutritius in them to make the Habit of the Body plump as it is in Lean Persons and the Fat more moist Constitutions They esteemed this Natural Melancholic Acidity to be the limous or slimy faeculent Part of the Blood like to the Lees of Wine and so compared it to the Element of Earth for in all Tartar there is a great deal of Earth which makes it to subside in the Wine and this black Melancholic Acidity colours the bottom of the Blood most when it is cool in a Dish This Chalybeate Taste is in all Blood and is Natural to it part of it constitutes the splenetic Humour when it is mixed with a Sliminess and it is separated by its
and the whole Body stinks so that the Eremite whom Borellus mentions knew a Place infected by the Plague only by the Smell which Smell was as he related foetidus instar calceorum ustorum and Crato observed contagii foetoris magnam esse similitudinem Whatsoever other Causes produce a high Fermentation and continue the same very long they cause a Putrefaction in the Blood as all feverish Ferments 2. When an extraneous Ferment corrupts a particular Humour as the Pox doth the feminal Humour the Itch and external Venoms from the Bites of mad or poysonous Animals infect the Succus Nutritius or Blood near the Skin and this is a virous Putrefaction 3. Any inward Humour stagnating corrupts and becomes a Ferment as the Sanies in the Vlcers of the Lungs Liver or Kidnies or Cancers or Gangreens which infect and putrefie the whole Mass of Blood by little and little and this may be called an Vlcerous Putrefaction such as is procured by Suppuratives laid to Apostemes 4. There is a cadaverous Putrefaction in Gangreens with the greatest foetor and Bladders containing a sharp Water Cancers have such a Smell and that is a corroding Vlcer In the Scurvy there is a Foetor of the Mouth and the Teeth and Gums are corroded The Humour which issues from a carious Bone being tasted is salt as Mr. Regis affirms By the great Foetor we may know the Putrefaction of Vlcers and the corrosive Sharpness of the Humours and this may be called a Scorbutic Putrefaction The Cure of Putrefaction requires 1. The Avoiding of the evident Causes of Putrefaction of Humours and the insisting on an incrassating Diet which may produce a viscid Consistence in the Blood as all viscid Broths and Jellies of Calves Feet Harts-Horn Ivory Iceing-Glass All the Mealy Diet is here very convenient and Milk Diet and all the Diet prescribed in the Cure of too high a Fermentation but the Diet in Fevers must be thin 2. The sharp Choler and acrid Ferment in the Stomach and oyly Temper of Blood must be evacuated and corrected by the Medicines mentioned in the Cure of a high Fermentation for to that all Putrefaction must be imputed according to the Observation of our Ancient Physicians 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 whatsoever putrefies is made hotter 3. Every extraneous Ferment and all kind of purulent Matter must be evacuated according to the old Rule non alterari quod putridum sed tolli postulat These following Tastes check the Fermentation and preserve the Consistence of Liquors and precipitate the Ferment 1. Acids by which we stop Fermentations and Putrefactions We preserve our Plants in Vinegar when pickled We find the Vinegars which we call Theriacalia Aceta to do much good in putrid Fevers and the Plague Treacle Water has much of an Acid in it We ferment Gangreened Parts with Vinegar and the Juyces of Vegetables are preserved from Corrupting by the Acid Fumes of Sulphur which also restore them to their former Vigour The Oyl of Vitriol is useful to putrid Parts 2. The salso-Acids are very good in all Putrefactions and therefore all Gangreens are fomented with Brine Sea-Water or Vrin and common Salt preserves our Humours from Putrefaction and Spirit of Salt is useful for Imbalming and Freserving of Bodies and against the Putrefactions in the Mouth 3. Styptics Acerbs and Austeres as Tormentil Pentophil Bistort Roots Bole Terra Sigillata are used as Preservatives in malignant Fevers and the Bitings of Mad-Dogs These following Tastes preserve the Mixture of Humours and their Fluidity 1. Fixed Salts hinder Putrefaction and Fermentation so we foment Mortified Parts with Lixiviums and Lime Water Both volatile and fixed Salts hinder the fermenting of Milk by Rennet and volatile Salts hinder the Putrefaction of Animal Humours by the Bite of a Viper 2. Bitters preserve fermented Liquors from Decay Our Chyle is preserved from Putrefaction by the Bitterness of Choler and our bitter Turpentines as well as Cedar it self preserve dead Bodies from Corruption and we prevent Gangreens by bitter Plants as Roots of Gentian Aristolochia Leaves of Centaury Rhue Wormwood Scordium and by Myrrh Aloes and Meal of Lupines and we give inwardly Treacle and Mithridate all which have a great Bitterness 3. We use Acrid Plants inwardly and outwardly in Gangreens By the Scurvy as Water-Cresses Horse-Radish Spirit of Scurvy-Grass Mustard-Seed lesser Celandine and Garlic or Leek Pottage Outwardly Decoctions of Turnips and Cataplasms 4. By the acrid Aromatics we sweat and outwardly discuss Humours as Roots of Serpentariae Contrayerva yellow Flag By Spirit of Vine Vlcers are preserved from their foetor and for the same end we use spirituous Cordials inwardly 5. We use vitriolic Styptios which are corrosive also outwardly as burnt Alum Sublimate and Precipitate which by their Stypticity stop the creeping Vlcer and by their caustic Acrimony they deterge the sordid Vlcers and separate the dead Flesh APPENDIX I. CHAP. XV. Of FEVERS IN a Feverish State of Blood there happens a violent Fermentation of the whole Mass of Blood as appears by the quick Pulse the high-coloured Water the Alterations of Heat and Chilliness This sudden and great Alteration of the Humours the Ancients explained by Putrefaction of the Blood or of Choler or Melancholy or Pituita There are many other Notions framed for the explicating the Nature of Fevers and their Symptoms but I shall endeavour to explain more particularly the Opinion of the Ancients and to accommodate it to the Modern Hypotheses That a Fever is a Putrefaction of the Blood or some of its Parts seems probable by the foetor of the Sweat and Vrin in that Disease by the infectious Nature of it which lies in its foetid Effluviums which reduce the Blood of another Animal to the same State and Symptoms None can deny the Putrefaction in the Plague which putrefies all our Humours to a mortified State The Petechiae and purple Spots shew malignant Fevers and the Small-Pox and Measles to be lower degrees of the same Putrefaction The violent Heats in ordinary intermitting Fevers produce a putrefactive Dissolution of Humours which are thrown off in Sweats and appear in the precipitated Sediment of our Vrin as well as by the Evacuation in a Cholera Diarrhaea Salivation which are Symptoms of the Fever the whole Succus Nutritius is dissolved from the solid Parts as well as the Mass of Blood Hence the Body becomes flaccid and empty of Nourishment after long Fevers and then we supply that defect by a nourishing Diet as after the Fever Since there appears so much of a Putrefaction in Fevers I think that Notion of the Ancient Writers ought to be inserted into the Definition of a Fever I shall next consider the Notion of a Fever described by a Fermentation or Ebullition of Blood caused by some extraneous Ferment And such a Commotion of Blood happens by too high a Diet which stums or ferments the Humours or else any of the Humours which are naturally to be evacuated being stopt in their
Expulsion become an extraneous Ferment to the Blood or else the Succus Nutritius as soon as it arrives at the Blood is perverted by some Dyscrasie of it into an extraneous morbific Nature and becomes a Ferment or else the Nutritious Juyces are precipitated from the Blood by external Cold and become the ferment of all intermitting Fevers The particular Ferment which produces each kind of Fever differs by some Cacochymia which was in the Blood or Succus Nutritius before it was precipitated by some abuse of the Non-Naturals or Surfeits or Colds though the Succus Nutritius altered by external Causes is the general ferment of all Fevers yet that differing according to the several Cacochymia's that may happen to it the ferment of each Fever being the immediate Cause of its Ebullition and the first thing to be removed or changed ought most particularly to be described because the Cacochymia with which the Succus Nutritius abounds produces the most eminent Symptoms of each intermitting Fever and that Cacochymia does very much alter the general Cure of an intermitting Fever As for instance If Rheumatic Pains accompany an intermitting Fever the Cacochymia preceeding the Fever is a viscid State of the Succus Nutritius and the Blood is sizie as in Rheumatisms In the Curing of this the common Method for Curing the intermitting Fever is not sufficient of giving the Cortex without due Preparation viz. for the Cacochymia infecting the Succus Nutritius there must preceed the Evacuations indicated by a viscid State of Blood viz. Bleeding and Purging or Vomiting but not so much as in a Rheumatism without an evident intermitting Fever The Symptoms preceeding the Fit generally denominate the particular kind of Fever and if great the whole depraved Succus Nutritius being evacuated upon a particular Part the Cure is chiefly to be managed by removing that particular Inflammation as Pleurisie or Peripneumonia without any or very little regard to the intermitting Fever The Notion of a Fever being produced by the Irritation of the Spirits in the Blood and Nerves very well explains the Action of the Air and infectious or Animal Humours for those are first infected and that the febrile Effervescence Commotion Ebullition Expansion call it as you please for the same thing is understood by all these Terms is managed by the Animal Spirits which circulate from the Nerves into the Blood and from thence to the Nerves again is very probable and this Galen seems long since to have described when he defines a Fever to be the turning of the innate heat which is the Spirits into a fiery Nature but it is as evident that every Person has some antecedent Cacochymia by which the particular Symptoms of the Fever are produced and this by exceeding the Strength or Expansion of Spirits makes the Fever malignant or by being in no great quantity or more loosely mixed with the Succus Nutritius the Fever is mild and easily cured The several stages of the Disease are very naturally described by the separation of the greater quantity of the Succus Nutritius from the Blood in the increase of the Fever and the Crisis is a full or perfect Separation of all the depraved Succus Nutritius from the Mass of Blood when the Fever is curable and then the febrile Effervescence ceases but if the Succus Nutritius be but in part separated the Mass of Humours remain turbid and undepurated and the Fever becomes fatal The Spirits being the chief Instruments of all Fermentations the several Stages of this Disease must be managed by them but we must look farther and describe the Humours which irritate them first into Motion and the depraved Humours which the irritate Spirits endeavour to exterminate from the Mass of Blood the Motion of the Spirits would soon be stopt as we find in Ephemera's if some depraved Humour in the Blood did not support the Irritation of them who cannot naturally depurate the Blood under 14 or 21 Days or longer Hence it appears how reasonable the Opinion of our Moderns is who describe a Fever as an Effervescence of the Blood by which it clears it self of some heterogenious Particles which as they produce the Effervescence are called a Ferment and as they irritate the Spirits a Venenum and as they are the depraved Matter of the Succus Nutritius the putrid Particles of it or febrile Sediment appearing in the Vrin It is not my Design to oppose any Author's Judgment but to reconcile these several Opinions and put them all into the Definition of a Fever thus A Fever is a preternatural Fermentation or Effervescence of the Blood occasioned by some Ferment irritating the Spirits of the Blood and Nerves so the Dissolving or Putrefying and Separating some part of the Cacochymical Succus Nutritius from its Mixture with the Mass of Humours The tumultuous Agitation of the Spirits in the Ephemera happens by the ill Use of the Six Non-Naturals 1. As Surfeits which are Cured by a Vomit Purge Clyster by which the putrefying Diet which is the Ferment here is carried off 2. The Heat of the Sun being excessive inflames the Spirits and Opiates and cool things readily compose them and Oxyrrhodines 3. Too much Labour spends and agitates the Spirits in which case Spirituous Cordials Wine and Rest are necessary 4. Anger disorders the Spirits whose surious Motions are best repressed by Opiates and cool Emulsions 5. Long Watchings require Opiates and Anodynes 6. Grief agitates the Spirits and spends them for which Wine Spirits and Opiates are necessary The Cure of an Ephemera which is a tumultuous Motion or Inflammation of the Spirits requires these Tastes 1. Acids in cool Liquors Sp. Nitri dulcis Sal Prunell Tamarinds Gas Sulphuris or the Juyces of Acid Fruits 2. Mucilaginous and watery Liquors Aq. Hordei cum Syr. Limonum Milk Waters Emulsions 3. Opiates 4. Diaphoretics of a mild Nature bitterish 5. Styptics watery to stop the Fever Plantane Bleeding Purging Clysters Vomiting Quiet and Abstinence or a thin Diet often stop the Effervescence by carrying off the fermenting Humours The Ancient Writers distinguished putrid Fevers by the Putrefaction of Blood Choler Melancholy and Phlegm and this is to be explained by an Effervescence happening in such a particular Cacochymical Blood The common Fever in England is an intermitting Fever and that is the putrid Fever the Old Physicians have described and this is produced by the Changes of our Air the viscid Nature of our Diet or the infectious Vapours of the Earth and Seas encompassing us which precipitate or putrefie the Nutritious Juyces of our Bodies and that is evident in our Vrins and is the Matter of all critical Evacuations by which the Fever is cured and this supplies all the Humours for colliquative Evacuations in Fevers as Diarrhaea's Salivations Sweats c. This being evacuated upon particular Parts produces the several Inflammations as Quinsie Apoplexies Lethargies Palsies Pleurisies Rheumatisms Cholics which are the Symptoms of the ordinary intermitting Fever and
the Imbecillity of Spirits in so great a Putrefaction of Blood and that we may expell the putrid Particles of the Succus Nutritius We use also after the Expulsion of the Succus Febrifuges as the Cortex to remove the Paroxysm of the intermitting Fever joyned with the Small-Pox or Measles And we ought to consider the several Cacochymia's which distinguish the Species of the Small-Pox 3. In the Plague and Poysons which putresie the Blood the whole Mass is putrefied in this a great Pain of the Head with the greatest Faintness seizes a stinking Breath wandring Pains about the Emunctories Heat and Cold are the usual Symptoms The Bubo's Carbuncles and Petechioe are Particles of the Blood drove into the Skin All things which preserve from Putrefaction preserve from the Plague As 1. Bleeding and Purging with Aloetics as Pil. Ruffi Elix Proprietatis 2. The Antidotes are 1. Bitters Extract of Gentian with Myrrh Conserve of Tansie Wormwood Rhue with Diascord Treacle and Conserve of Wood-Sorrel 2. Acids as Spir. of Sulph Niter Salt Vitriol in Wine Drink or Broths or Juyce of Limons Rhue Vinegar with Bread and Butter Posset-Drink with Acetum Bezoardicum Juniper-Berries steeped in Vinegar 3. Aromatic Acrids chewing Zedoary Angelica Mace steeped in Vinegar Marigold-Flowers in Vinegar In pure Bodies the Aromatics do Injury and to Infants vehement Dryers Camphorates Myrrhates and Bitters 4. Foetids Rhue Vinegar and Camphire are to be smelt to and Tobacco smoaked in the Morning and the bitter Wine in the Morning and a Sudorific Elect. at Night Sulphur with Honey is accounted an excellent Antidote Salt-Peter and Sulphur correct the Air by their Fumes or Gun-Powder or Acetum Theriacale 3. Styptics as Bole Tormentil Pimpinella Vlmaria in Wine In the Summer Young Men take heed of hot things and use Acids and Styptics and moderately hot as Borrage Balm Saffron Burnet Citron Pills Clovegilly-flowers or moderate Aromatics internally and Vinegar with Gamphire Aromatics inwardly are fittest for Winter and Old Persons Oyl of Amber Bals Peru Nutmegs Outwardly and in Fumes Pitch Frankinsence Assa Foetida Turpentine Myrrh and other resinous Plants Juniper Cedar-Wood All the Bezoardics above-mentioned are necessary to promote Sweat and drive forth the putrefied Particles of the Blood The pestilent Camp Fever is from Eating of putrid Meats which ought to be Vomited and Purged off and after Bezoardics for the Malignity or putrid State of Humours In all putrid Fevers Authors advise to respect the Malignity as well as the Fever The continued Fever differs not from the intermitting since it remits in the beginning or intermits at length and they frequently change from one to the other and the depraved Succus Nutritius is the ferment of both but in the continued Fever it is not so easily precipitated from the Blood and discussed by a Paroxysm as in the intermitting and their Cure differs little 1. All evident Causes of those Fevers must be removed 2. The depraved Chyle or its quantity must be evacuated by Vomits Purges Clysters that no new Matter may be supplyed to irritate the Blood 3. The Effervescence of Blood must be depressed if too high 1. By a thin Diet sub-acid or mucilaginous Ptysans 2. By tartareous Acids Syrups of Limons Citrons and Acid Spirits or Quiddanies of Fruits 3. By Acerbs Tinct of Roses Plantain Sorrel decocted Sedum Posset-Drink Servises Berberries 4. By watery and mucilaginous Liquors as Emulsions Purslain Lettuce-Waters By the cichoraceous Plants Barley-Water or Milk-Water or Whey 5. Opiates 6. By Bleeding Glysters Vomiting Purging in the beginning 4. The Effervescence of the Blood must be raised if depressed through Weakness of Spirits or multitude of corrupt Succus Nutritius which stops the Circulation The Bezoardics above-mentioned excite a greater Effervescence 5. The depraved Succus Nutritius must be precipitated from the Blood in the beginning or increase of the Fever by Acids Acerbs Styptics which are the best Febrifuges But the Salts both volatile and fixed best precipitate the tartareous Parts of the Blood separated by a long Effervescence at the end of the Fever and they separate it by Vrin or Sweats but the Acids Acerbs and Styptics are good Precipitators of the viscid Salt and oyly Particles which promote the increase of the Fever 6. The disturbed Crasis or Consistence of the Blood must be restored that is some of the Succus Nutritius remixt with it into an equal Consistence and that by digestive Medicines which partly precipitate the looser Particles and re-unite the rest Such are 1. Bitter Acrids as Theriaca Rad. Serpent Contrayerva 2. Salso-Acids 3. The Calces of Minerals and testaceous Medicines 4. Bitter Styptics as the Cortex which precipitates as is evident in the Vrin by its Stypticity and digests unites or assimilates the depraved Succus Nutritius to the Mass of Blood which for want of a due Dose separates again from the Blood and renews the Fever That the Succus Nutritius depraved is the ferment of a Fever is evident because any Animal Nutritious Humour depraved and suppressed produces a Fever 1. The Milk in the Breasts produces the Febris Lactea which being repelled or putrefying in the Breasts is the ferment of that Fever and is to be evacuated by a plentiful Sweat or the Lochia 2. The Suppression of the Lochia produces the purple Fever in Women which Langius calls Pestis Sororum and this must be cured by Restoring the Evacuation for the Lochia are here the ferment of the Fever and by Bezoardics the putrid Blood must be exhaled 3. The Suppression of the Menses or seminal Matter produces the Febris alba with Pain of the Head Stomach Back and sudden Effervescences happen with Lassitude Palpitation Dyspnaea and Inflation of the Hypochondria This is to be cured by restoring the Evacuation of those Humours which ferment the Blood 4. The Suppression of Transpiration produces a Fever with Rheumatic Pains and till that viscid Serum is cleansed by Vrin or Sweat that is the ferment of a Fever A vinous or high Diet is often the occasion of Fevers and in this Case the depraved Chyle is the ferment Many of the colliquative Fevers are cured by Nature's Evacuation of the depraved Succus Nutritius by Stools Vomiting Sweating or Spitting Bleeding and the reason of these different Evacuations is because the Succus Nutritius is tinctured by some of the Humours which ought to be secreted by the secretory Glands for that Humour as Choleric Vomits or Diarrhaea's are by the Liver Phlegmatic Evacuations by Salivation or Pancreas and critical Evacuations of Blood by the Nose In Inflammations the Fever preceeding it depends on a viscid Succus Nutritius which being all evacuated on any particular part the Fever abates which sufficiently intimates what was the ferment of that Fever A Hectic Fever is produced by the depraved Succus Nutritius which by reason of the Viscidity and Saltness of the Blood cannot be assimilated to the Mass but it becomes a febrile Ferment and it is evacuated
new Chyle mixed with it becomes a viscid Jelly which stopping its Circulation in the Glands Membranes and Muscles it produces all the Inflammations with Pain and Heat so Milk when sowre often coagulates by being boiled and Milk injected into a Vein is presently coagulated 5. The Vitriol Acid of the Spleen coagulating the Lympha Lactea produces the Scrophulous Tumours or the Cancerous by coagulating the Serum it produces the Arthritis Vaga Scorbutica and this is properly the Caseous Viscidity which is in all Animal Humours and may be precipitated from them by mixing an Acid to precipitate it and coagulate it 6. A Putredinous Ferment coagulates all Humours as Milk with Rennet is turned the Plague Infection coagulates the Blood and the Exanthemata are it s coagulated and mortified Parts the Serous Lympha by the venomous Ferment of the Itch and Pox is turned into putrid Matter and the Bite of a Viper coagulates the Blood and precipitates its Viscid Parts from the rest of the Mass The Cure of the Viscidity requires I. A thin watery cool Diet and Abstinence from fermented Liquors as Whey Milk and Water Wine and Water II. The hot Contents and Ferment of the Stomach and Acrid Choler must be evacuated by the Vomits and Purgers described in the Cure of too high a Fermentation But it must be observed That Purges in all Inflammations are improper in the beginning but very profitable after large Phlebotomies when the Viscid has had time to putrefie and digest it will easily pass the Intestinal Glands which it cannot do at first and for the same reason Diuretics nor Sudorifics do no Service till the latter end that is after fourteen days when the Viscid is putrefied and this is agreeable to Experience in Rheumatisms III. Frequent Bleeding carries off much of the Viscid Serum and Vomiting that of the Viscid Slime in the Stomach as well as the Choler IV. The Acrid Ferment and sharp Choler and the great Fervour of Humours must be corrected by the Tastes mentioned in the Cure of too high a Fermentation V. The preternatural Scorbutic Fermentations must be cured as the hot Scurvy or prevented VI. All Putredinous Ferments are to be avoided as well as sudden taking cold or drinking cool Liquors VII The Viscidity of Humours must be diluted by watery Liquors as Asses Milk Whey Mineral Waters and Milk Waters which may supply the thin Serum which is evaporated VIII The Viscidity must be attenuated and incided and gently putrefied by which it is made more fluid so that it may pass off by Stool or Vrin or Sweats so the viscid Spittle in the Pipes of the Lungs is at first glutinous and sticks too fast to be Coughed up but after some Days it becomes purulent and more fluid In Rheumatisms the Siziness putrefies after some time and passes off thick Contents in the Vrin or glutinous Sweats The Salso-Acids will help its passing off as Sal Prunell Vitriolate Tartar Sal Armoniac We know no Medicines which will help the Putrefying of the Viscid but those which ripen Imposthumes or help the ripening of the Phlegm in the Lungs as the sweet Slimy Roots and Fruits may be useful as Pectoral Decoctions and Ptysans and keeping the Body in a moderate Heat and moist thin Diet. The watery Antiscorbutics dilute the Viscidity and incide it or else are good Diuretics but I learnt by the following Experiment that no Pungency can incide or attenuate the sizy Blood I cut the Skin off the top of such Blood after it was cool in the Dish and put it into Spirit of Sal Armoniac which could not at all dissolve it neither do I think it possible to reduce the White of an Egg boiled to its former Fluidity It is therefore by Putrefaction alone that Nature dissolves and attenuates all our Viscid Humours and that makes Eggs fluid IX The Coagulation of the Chyle or lacteal Lympha's or the Serum must be prevented 1. By Evacuating all Acids by Vomits and Aloetic Purgers to which Salt of Wormwood Steel or Mercurial Powder or the Testaceous are added 2. The Acidity is cured by Steel or Mercurial Medicines or Salts Ashes of Animals and Vegetables the Calces of Minerals by petrefied Stones or the testaceous Powders X. The Circulation of Viscid Humours may be promoted by Chalybeate Vitriols by Volatile Oyly Salts or by the Aromatic Acrids or bitter Plants So Agitation alters the Viscid Sliminess of the White of an Egg. XI The attenuated or putrefied Viscid must be expelled by Sweats 1. By the Acrid Woods or Volatile Salts 2. By Cathartics of Mercurials which precipitate the Viscidities by their Stypticity and mix with all Animal Acids most freely as appears by Killing it with Spittle and passes the Lymphatics and Glands most easily of any Medicine Or by Cathartics which are gummous and by that cohere with the Viscid Slime of Animals and purge them off as Gum Pills with Purging Rosins XII The putrid Viscid may be precipitated out of the Blood by Styptics as the Cortex or Acerbs so Sloes pounded in a Mortar are put into ropy Wines to precipitate their Mucilage and they shake them together and after eight Days it is clear Vitriol Martis much helps the Depuration of the Blood after Rheumatisms CHAP. XII Of the Saltness of the Blood and other Humours 1. AN Animal Saltness may be tasted in the Stomach of the Carnivorous Animals but that depends on the Taste of their Flesh-Meat digested which contains the salt serous and nutritious Juyces of another Animal or else it is the natural Taste of the Lympha which is the Ferment of their Meat and is produced in the Blood and brought thence into the Stomach but this Saltness depends upon the Nature of our Diet and is externally taken into the Humours and not produced by them but we may inquire whence those Animals have a Saltness of Blood who seed on Vegetables which taste not Salt in the Stomach 2. A Salt is made in the Guts of Birds and other granivorous Creatures by the Mixture of Acrid Bile and the Acidity of the Cremor expressed in the Gizern from the Seeds on which they feed and which have not acquired any Salt Taste in the Stomach by Digestion That an Acid makes part of a Salt Taste is sufficiently evident by the Dissolution of Crabs Eyes in Vinegar which produce a Saltish Taste Common Sal Armoniac tastes more Salt than either volatile or fixed Alkalies both which probably have some Acid in their Composition as well as that for Green Plants yield more Salt than the dry and because we observe no Acid in the Distillation of volatile Animal Salt nor much fixed in the Caput Mortuum it is probable that the Acid in the Humours is spent in the Composition of the volatile Salt and gives a Salt Taste for an Acid put to a volatile or fixed Salt makes them taste more Salt Ê’i of Salt of Harts-Horn will imbibe Ê’ij of Spirit of Salt before