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
the Saliva there is observed in the Stomach of Animals a slimy lympha issuing from the Glandules of the Cavities there which being Slimy Foetid sub-Acid or salso-Acid it resembles the natural temper of the Rumet and likewise its use by being an Animal Ferment In Birds there are no Reliques of the former Digestion in their Craws or Gizards and therefore the lympha of the Primae Viae suffices for a Ferment without the Acid Reliques and the same suffices in the first digestion of the Succus Nutritius in an Embryo That I may the better explain the Fermentative Nature of the Saliva and the other lympha's of the Stomach I will compare it with Barm which 1. Is separated from a fermenting Liquor and contains the Spirits of it in Bubbles so the Saliva is separated from the Chyle new mixt with the Serum of the Blood and from thence it has its preternatural Acid Bitter or Salt Taste 2. Barm has viscid Parts it smells strong and gives a heat on the Tongue I have Distilled a vinous Spirit from it so that it contains Spirits fit to ferment The Saliva is viscid and gives a Milky crust when dryed on the Tongue it is naturally frothy and it much weakens the digestion to Spit much it has no considerable Smell or Taste because it ought to take sapid Particles from other Bodies in most Animals but Birds who swallow whole Grains can have no Taste Wheat Meal with the white of an Egg ferments in the want of Barm and the white of an Egg is a glandulous Milky lympha 3. The Spirits included in Barm agitate the Spirits of new Drink so the Saliva contains an oyly Acid in it which gives it a whiteness like Chyle and these active Particles give a ferment ative Motion to those included in the new Meats This foetor in the lympha of the Stomach is from the Spirits of the Animal for it resembles the Smell of each Animal and no foetor is produced without a high fermentation This therefore easily communicates its Internal agitation when the Food comes chewed and broken into the Stomach to the oyly Acid Particles of the Alimentary Mass whose viscid Particles are rarefied by the mentioned agitation and the oyly Acid dissolved in the liquid part and hence is the Colour and Consistence given to Chyle That the Meat in the Stomach is dissolved by fermentation appears by the following observations The Contents in the Stomach after their dissolution strike the Nose with a pungent Acidity from the volatilization of the Tartar of the Chyle There is also in the Contents in the Stomach a flatulency and a great foetor which are the natural effects of fermentations in Vegetables and of putrefaction in Animals which is the highest degree of fermentation We know not yet any Menstruum which can so suddenly dissolve Flesh Meats but we find that they soon Putrefie and those that be half Putrefied are easiest digested As to our Drink that is wholly prepared by Fermentation and we find by our Experience that all fermented Meats and Drinks are easiliest digested and those unfermented by Barm or Leaven are very hardly digested But the fermentation of our Chyle will appear more evidently by observing that whatsoever Medicine helps the fermentation of Wines those of the same nature promote also the preparation of our Chyle which is by raising its fermentation 1. Calx viva and Gypsum put into fermenting Wines help their Fermentation by precipitating their Crude Tartar which fixes the oyly Spirits and coagulates them After the same manner Physicians by their fixed and volatile Salt and testaceous Medicines exalt the fermentation of the Blood and free the oyls from the austere Tartar with which the Medicines mentioned are coagulated and pass off by Stool or Vrine and the same Medicines help the digestion in the Stomach 2. Aromatics as Cubebs Cinnamon Nutmegs Orris or Cloves are usually put into crude poor Wines to give them more oyly Spirits and to excite their languid Motion and for the same end crude Wines are included in resinous Vessels and we add Resin or shavings of Fir to vapid Wines These are easily turned into a flame by Fire and these therefore more readily produce heat and ebullition in fermenting Wines which is only a less degree of Fire from a less intense Motion of its oyly Acid Particles Physicians for the same end use all sorts of Aromaticks and Resinous Plants that by their volatile Oyls they might agitate and rarefie the Oyly Particles both in the Chyle and Blood and by that means raise their fermentations 3. Bitter Acrid Plants help the fermentation and depuration of all Mault liquors and therefore Mustard and Ginger are sometimes added to Bcer or Cyder to promote their fermentation and Hops or Worm-wood have the same effect Our Blood and Humours are much heated by Bitter and Acrid Medicines they excite our Appetite and hasten the digestion of our Food as every ones experience does evince 4. The Greeks use Sulphur in the preparation of Crude Wines and in many Places the Vessels are sulphurated with Brimstone by experience we are taught that Metallic Sulphurs exagitate the Oyls of Animals and thereby promote their Chylification and Sanguisication 5. Vinous Liquors abound with an Oleous Acid Spirit whereby they much promote the fermentation of other Liquors and for this reason vapid Wines are put upon the Lees of more noble Wines to give them a Spirit and for the same reason we Stum our crude Wines to new ferment them and to renew their Spirits In the crudities of the Chyle all Animal ferments are useful as old Cheese in which the Runnet lies Vinous Liquors which have undergone a fermentation are apt to produce the same in other Liquors so Spirituous Liquors cause the Chyle and Blood to boil and ferment and sometimes produce a Fever We use the inward skins of Gizards of Hens and Pidgeons in which the Animal ferment lies to help our digestions we invent new Sauces and Pickles which resemble the Animal ferment in Taste and Virtue as the Salso-Acid Gravies of Meat the Salt Pickles of Fish Anchoves Oysters Pickled Fruits as Mangoes Olives Capers Chatchops and an Indian liquor all which promote the fermentation of our Meats and so produce a Surseit sometimes French Wines and Rhenish heat the Blood and ferment the Chyle The same Medicines not only ferment both the Chyle and Wine but also the fermentation is restrained and stopped by the same alike The heat of the Fire promotes fermentation and much Cold checks it so we apply heating Medicines or Skins outwardly to a weak Stomach and we find all Cooling things inwardly and outwardly to cause pain and gripes in weak digestions Acids Fat 's austere Juices and those that are very Mucilaginous and Watry are difficultly fermented by Art but hinder both the fermentation of Wines and the Chylaceous Mass for these Tastes hinder the agitation of the Oleous Acid Particles because they consist of Particles difficultly
there is a viscid Phlegm though the Corn pass through it intire and unbroken into the Gizard this Phlegm then arises from the Chyle and passes through the Glandules of the Stomach to whose Skins it constantly adheres and Fomentations outwardly may help the Secretion of it through its Glands and the Dissolution of it from the Stomach That Fermentation is the most natural way of Curing the phlegmatic Cacochymia appears by our ordinary Preparation of Bread for the Ferment and Baking perfectly corrects the slimy Mucilage of Corn and we observe how heavy and slimy and how hard to be digested all Bread unfermented or unleavened proves If we view Mucilages such as the White of an Egg or Cherry-Tree Gum dissolved in the magnifying Glasses we cannot discern any Globuli but an uniform Consistence The small Particles of Mucilages exclude all Air and cohere close which makes them ropy and tenaceous but if we look upon Milk which is little different from Chyle and therefore is made out of the mucilaginous Juyces of Plants we may observe the Particles of Milk to be only a heap of Globuli Fermentation makes all mucilaginous Liquors fluid by agitating their Particles and dividing into small Parts the viscous Mass so that the Air may incompass each Particle and form them into Globuli as it does great Drops of Water in the falling of Rain Water is nothing else as it appears in those Glasses but a Congerics of Globuli by which Observation I may probably guess that the nature of Fluidity consists in having the small Particles of Liquors divided into Globuli by the Air and the nature of a Mucilage in having no Air intermixt betwixt its Particles nor globular Figure to yield upon any Pressure or Motion We observe in fermented Bread how many airy Bubbles are intermixt in the whole Mass after Baking and also in all fermenting Liquors how full of Air the Fermentation makes it Barm it self is almost all Froth whose Efficacy lies in exciting the Spirits of the fermenting Liquor into an Agitation to break its Viscidity and admit the Air to frame the Globuli necessary to all Fluidity We could not observe any Motion in the Globuli to which the Fluidity of Liquor might be imputed but seemed wholly owing to the globular Figure of the Particles which appeared clearly in Water the most fluid of all our Liquors Oyl and Butter appear in the Glass of the same uniform Figure as the Mucilages do and this makes them easily to mix together I mixt divers Medicines with a Mucilage of Quince-Seeds and the White of an Egg that I might thereby inform my self more in the nature of Mucilages and their Coagulations Spirit of Vitriol soon coagulated the Mucilage of the Seeds Green Vitriol and Alum thickened the Mucilage and the White of an Egg was curdied by Alum Common Sal Armoniac and common Salt rather thinned than thickened the Mucilage but made no great change nor Cream of Tartar Salt of Wormwood and Sp. Sal. Armoniac made the Mucilage more thin and gave it a Marmolade Colour Brandy made no Alteration in the Mucilage but curdled reddish on the top of the White of an Egg. Aqua Fortis and Saccharum Saturni turned the White of an Egg into a coagulated Milk which shewed the Original of the Animal Slimes to be from Chyle The Heat of the Fire seemed to make the Mucilage more thin and to dry it into a Skin like the Mucilage of the conglomerate Glands of the Joynts which as Dr. Havers informs us is like the White of an Egg of a saltish Taste and this he says with the Heat of the Fire turns into a Liquor more tenulous than it is naturally and produces upon Evaporation a thin film on the top with some little white Coagulum and what remains is not a thirteenth part He made these further Experiments on it Vinegar coagulated it but testaceous Medicines would not dissolve it Claret which is Styptic and Acid produced a Coagulation like a Jelly but White-Wine and Sack less Alum Vitriol Sacc Saturni coagulated it and Vinegar more than Oyl of Vitriol Sal Armoniac dissolved all the Coagulations by Acids or Styptics and so does Oleum Tart. per deliquium made without Niter Aqua Fortis and Spirit of Niter coagulated it like Milk Styptic Plants as decoction of Galls Red Roses the Cortex coagulated it These Experiments being made on an Animal Mucilage shew the Coagulation of it by Acids for which Reason I transcribed them from the Ingenious Dr. Havers's Book CHAP. VI. Of the Tartareous Acidity or Acerbity of Animal Humours especially the Chyle and Lacteal Lympha's which commonly appears in the sourness of our Stomachs ALL Vegetables have their Tartar or Sour part altho they Taste nothing of it but are very Bitter yet their Juyces being Boyled to an Extract manifest their Tartar to the Taste as in Extract of Wormwood All Liquors prepared from Vegetables and Bread made of them are apt to sour by keeping and therefore manifest the Tartar which lay concealed in it before under the sweet oyly Taste Not only Vegetables but the Animal Chylous Juyces have a sour Tartar in them for Milk which is a depurated Chyle sours by keeping and Butter-Milk has an evident Acidity in it The Chyle of Animals is often observed to be coagulated by its own Innate Tartar in the Glands of the Mesentery or other Viscera where Cheesie coagulations are often cut forth The Milk in the Breasts is often coagulated by its own Acidity or External Cold and by its Stagnation produces Tumours The Lacteal Lympha is often coagulated in the Conglomerate Glands of the Mouth Nose Throat and in the Bladders of the Lungs by its own Tartar or Cold and the taste of the Saliva is often observed to be Sour The Serous Salt Lympha is coagulate in Rheumatic pains in the Lymphatics and in the Conglobate Glands in Scrophulus Tumours The Lympha of the Nerves may be coagulated in the Palsie and Cataracts The Blood it self is coagulate and grumous from too Acid Chyle which causes a low Pulse and Fainting The austere Juice of the Spleen produces obstructions in the Hypocondria and coagulates the Bile like Alum The Contents of the Guts being austere they produce Cholics and the binding of the Belly and a compression in the Stomach and Breast If we consider only the Principles which Chymistry extracts from Animal Humours we shall find no sensible Animal Acid pure and evident in them for they only shew us a volatile Salt and foetid Oyl and phlegmatic Water but if we examine the Stomachs of Animals and both Smell and Taste the Contents there we shall observe a manifest Acidity from whence I shall observe that our bare Senses if diligently imployed about natural subjects inform us more truly than the Chymical Experiments by strong Fires about the Nature of them A different Quantity and Quality of Acids appears in the Stomachs of Animals according to the difference of their
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
of Humours which stands next to the putrefied State for whether the corrosive Acrimony be vitriolic saline or muriatic which is a Mixture of both it depends on a violent immoderate Fermentation of Humours As the natural Acidity Saltness and muriatic or armoniac salso-Acid depends upon a natural and moderate Fermentation of Humours Corrosive Acid Spirits are prepared by Chymists with an extraordinary degree of the Fire and so are the salt acrid pungent Acrimonies as that of volatile Salts which taste fiery burning salt and pungent There is a burning Acid in Oyl of Vitriol in which the Acid is combined with Sulphur and fiery Particles The Chymists prepare another corrosive kind of Medicines from an Acid and Metal which mix in a cutting tearing Texture such as is that in the Crystals of Silver and Sublimate In the tithymalline corrosive Plants there is a Milky Juyce made of the Oyl and Acid both which are very volatile In Minerals there is a natural corrosive Texture in Arsenick which contains a Mixture of Sulphur and sharp Acid. Whatsoever corrosive Qualities our Nourishment can acquire by Distillation by a strong Fire the same may be produced by Fermentation and Digestion in the Humours when they are over-digested From Animals a volatile fiery Salt may be produced and by that the Chyle and Blood and all their secretitious Humours are made salt and the hotter the Animal or the stronger the Fire is the greater is the Corrosiveness of the Salt 1. The Salt in the Animal Humours is made corrosive by its too great Volatility and by this the Apthae in Fevers are produced in the Tongue and Mouth as the Tongue is blistered by Spirit of Sal Armoniac very volatile This I call the Vrinous Corrosiveness and it is cured by the same Medicines as the Saltness of Humours for these States differ but in degree of a high Fermentation by which they are prepared and therefore requires the same Specific Tastes of watery acerb tartareous and mucilaginous Medicines but those which are more strong can only succeed in the corrosive State 2. The next Species of corrosive Acrimony is produced from a tartareous or natural vitriolic Acidity much raised by Fermentation when being joyned to the volatile Oyl of Blood it is made more sharp so from Bread and all tartareous Vegetables an acid Spirit may be distilled The Acrimony of the Spurge Juyce resembles this Acrimony The Oyl is manifest by the Milkiness of the Juyce and that an Acid is in the same Juyce appears because it changes the Colour of the Knife which cuts it Moreover This milky Juyce is dryed into a Resin and all Rosins yield much Oyl and a little Acid. 3. The Third Species of Corrosiveness is from the Mixture of a pungent burning Salt and a high vitriolic Acidity like that in Sal Armoniac which burns and corrodes the Mouth and this may be called a muriatic or armoniacal Corrosiveness 4. The Fourth and highest Species of Corrosiveness arises from Putrefaction All Putrefaction is joyned with a foetor and all foetid Matter corrodes the Vlcer The Cure of Corrosiveness is by the correcting the vitriolic Acidity or Saltness by the Medicines above-mentioned and by stopping the high and putrefactive Fermentation of Humours The Acrimony of Aqua Fortis is corrected by the Oyliness of Spirit of Wine or the Caput Mortuum of the same Minerals from which it is distilled so the acid Corrosiveness of animal vitriolic Acidities is tempered by Minerals or Animal Ashes and volatile Salts And the salt Corrosiveness by the crude Tastes as Tartar Acids and Styptic mucilaginous Plants The Saturnine Styptics stop Fermentations most strongly and so do acerb Styprics as Plantane and Opiates also All Evacuations by Bleeding Purging are necessary and a cooling Diet also CHAP. XIV Of the Putrefaction of Animal Humours 1. THE Meat in the Stomach is sometime putrid by too high a Digestion in a foetid Ructus which is very Nidorous or the Vlcers of the Stomach 2. The Saliva has a nauseous foetid Savour sometimes from putrid Fevers or the Corruption of the Foetus in the Womb or Vlcers in the Lungs or Mouth 3. The Mucus of the Aspera Arteria and the Nose is foetid from the Vlcers in those parts 4. The Seminal Humours are foetid by the Vlcers in the Genitals and the Blood of the Infected by the Pox is full of a putrid Ferment or acrid Salt which makes their Sweat and Breaths to have a foetid Savour 5. The Spirits themselves become very foetid in putrefied Bloods by Pains 〈◊〉 Passions and Infections By â—…mous Bites the Foetor is also inâ—…ased 6. The Milk putrefies by the Stagnation in the Breasts 7. The Humours of the conglomerate and conglobate Glands putrefie and ulcerate in the Scrophulae 8. The Blood putrefied has lost its Fibers which makes it not to coagulate when cold and it smells foetid 9. The Salt Serum of the Blood is turned by extraneous or internal Ferments into the Matter of the Itch Leprosy and Vlcers Upon the Evaporation of the natural Spirits the vitriolic Acid prevails on which depends the chylous Whiteness of Matter which is precipitated and changed by it so the Serum of the Blood is changed into a white milky Liquor by Spirit of Niter 10. The Vrin and Sweat stink in putrid Fevers as the bilious Stools do and the Blood it self There are Three kinds of Thinness in Animal Humours 1. An aquous Serosity which is evident in the Blood which is crude 2. A more fluid Consistence of Blood depending on a great Rarefaction of Blood whereby it s own oyly and salt Particles by their Agitation attenuate and dissolve the natural Viscidity of the Blood as appears in Hoemorrhagies and the hot Scurvey this is only the next degree or step to Putrefaction 3. The Third Cause of Tenuity in the Humours is the Putrefaction of them which is a perfect Destruction of all their viscid or fibrous Consistence by a high and a long Fermentation so in the perfect ripe Matter of an Vlcer the Viscidity is destroyed and in putrefied Eggs their ropy Consistence is altered and made fluid so as not to thicken by Boyling The Causes of Putrefaction and a high Fermentation differ only in degree 1. The natural Fermentation produces only nutritious Humours and no farther resolves the alimentary Mass than what is necessary for the perfection of a fit Nutriment but a preternatural high Fermentation proceeds farther and produces both the Acrimony Saline or vitriolic or a thick Consistence by Coagulation of the Chyle upon the Blood but in the putrefactive Fermentation it is continued to the perfect Dissolution of all the Viscidity of our Humours according to the Observation of Crato Fibrae Sanguinis cum mittitur infectis peste ita putridae sunt ut concrescere nequeunt and this is properly called the putrefactive Fermentation for in the Plague the Infection putrefies the Blood and the coagulate or putrid Parts are thrown upon the Skin
new Chyle mixed with it becomes a viscid Jelly which stopping its Circulation in the Glands Membranes and Muscles it produces all the Inflammations with Pain and Heat so Milk when sowre often coagulates by being boiled and Milk injected into a Vein is presently coagulated 5. The Vitriol Acid of the Spleen coagulating the Lympha Lactea produces the Scrophulous Tumours or the Cancerous by coagulating the Serum it produces the Arthritis Vaga Scorbutica and this is properly the Caseous Viscidity which is in all Animal Humours and may be precipitated from them by mixing an Acid to precipitate it and coagulate it 6. A Putredinous Ferment coagulates all Humours as Milk with Rennet is turned the Plague Infection coagulates the Blood and the Exanthemata are it s coagulated and mortified Parts the Serous Lympha by the venomous Ferment of the Itch and Pox is turned into putrid Matter and the Bite of a Viper coagulates the Blood and precipitates its Viscid Parts from the rest of the Mass The Cure of the Viscidity requires I. A thin watery cool Diet and Abstinence from fermented Liquors as Whey Milk and Water Wine and Water II. The hot Contents and Ferment of the Stomach and Acrid Choler must be evacuated by the Vomits and Purgers described in the Cure of too high a Fermentation But it must be observed That Purges in all Inflammations are improper in the beginning but very profitable after large Phlebotomies when the Viscid has had time to putrefie and digest it will easily pass the Intestinal Glands which it cannot do at first and for the same reason Diuretics nor Sudorifics do no Service till the latter end that is after fourteen days when the Viscid is putrefied and this is agreeable to Experience in Rheumatisms III. Frequent Bleeding carries off much of the Viscid Serum and Vomiting that of the Viscid Slime in the Stomach as well as the Choler IV. The Acrid Ferment and sharp Choler and the great Fervour of Humours must be corrected by the Tastes mentioned in the Cure of too high a Fermentation V. The preternatural Scorbutic Fermentations must be cured as the hot Scurvy or prevented VI. All Putredinous Ferments are to be avoided as well as sudden taking cold or drinking cool Liquors VII The Viscidity of Humours must be diluted by watery Liquors as Asses Milk Whey Mineral Waters and Milk Waters which may supply the thin Serum which is evaporated VIII The Viscidity must be attenuated and incided and gently putrefied by which it is made more fluid so that it may pass off by Stool or Vrin or Sweats so the viscid Spittle in the Pipes of the Lungs is at first glutinous and sticks too fast to be Coughed up but after some Days it becomes purulent and more fluid In Rheumatisms the Siziness putrefies after some time and passes off thick Contents in the Vrin or glutinous Sweats The Salso-Acids will help its passing off as Sal Prunell Vitriolate Tartar Sal Armoniac We know no Medicines which will help the Putrefying of the Viscid but those which ripen Imposthumes or help the ripening of the Phlegm in the Lungs as the sweet Slimy Roots and Fruits may be useful as Pectoral Decoctions and Ptysans and keeping the Body in a moderate Heat and moist thin Diet. The watery Antiscorbutics dilute the Viscidity and incide it or else are good Diuretics but I learnt by the following Experiment that no Pungency can incide or attenuate the sizy Blood I cut the Skin off the top of such Blood after it was cool in the Dish and put it into Spirit of Sal Armoniac which could not at all dissolve it neither do I think it possible to reduce the White of an Egg boiled to its former Fluidity It is therefore by Putrefaction alone that Nature dissolves and attenuates all our Viscid Humours and that makes Eggs fluid IX The Coagulation of the Chyle or lacteal Lympha's or the Serum must be prevented 1. By Evacuating all Acids by Vomits and Aloetic Purgers to which Salt of Wormwood Steel or Mercurial Powder or the Testaceous are added 2. The Acidity is cured by Steel or Mercurial Medicines or Salts Ashes of Animals and Vegetables the Calces of Minerals by petrefied Stones or the testaceous Powders X. The Circulation of Viscid Humours may be promoted by Chalybeate Vitriols by Volatile Oyly Salts or by the Aromatic Acrids or bitter Plants So Agitation alters the Viscid Sliminess of the White of an Egg. XI The attenuated or putrefied Viscid must be expelled by Sweats 1. By the Acrid Woods or Volatile Salts 2. By Cathartics of Mercurials which precipitate the Viscidities by their Stypticity and mix with all Animal Acids most freely as appears by Killing it with Spittle and passes the Lymphatics and Glands most easily of any Medicine Or by Cathartics which are gummous and by that cohere with the Viscid Slime of Animals and purge them off as Gum Pills with Purging Rosins XII The putrid Viscid may be precipitated out of the Blood by Styptics as the Cortex or Acerbs so Sloes pounded in a Mortar are put into ropy Wines to precipitate their Mucilage and they shake them together and after eight Days it is clear Vitriol Martis much helps the Depuration of the Blood after Rheumatisms CHAP. XII Of the Saltness of the Blood and other Humours 1. AN Animal Saltness may be tasted in the Stomach of the Carnivorous Animals but that depends on the Taste of their Flesh-Meat digested which contains the salt serous and nutritious Juyces of another Animal or else it is the natural Taste of the Lympha which is the Ferment of their Meat and is produced in the Blood and brought thence into the Stomach but this Saltness depends upon the Nature of our Diet and is externally taken into the Humours and not produced by them but we may inquire whence those Animals have a Saltness of Blood who seed on Vegetables which taste not Salt in the Stomach 2. A Salt is made in the Guts of Birds and other granivorous Creatures by the Mixture of Acrid Bile and the Acidity of the Cremor expressed in the Gizern from the Seeds on which they feed and which have not acquired any Salt Taste in the Stomach by Digestion That an Acid makes part of a Salt Taste is sufficiently evident by the Dissolution of Crabs Eyes in Vinegar which produce a Saltish Taste Common Sal Armoniac tastes more Salt than either volatile or fixed Alkalies both which probably have some Acid in their Composition as well as that for Green Plants yield more Salt than the dry and because we observe no Acid in the Distillation of volatile Animal Salt nor much fixed in the Caput Mortuum it is probable that the Acid in the Humours is spent in the Composition of the volatile Salt and gives a Salt Taste for an Acid put to a volatile or fixed Salt makes them taste more Salt Ê’i of Salt of Harts-Horn will imbibe Ê’ij of Spirit of Salt before
the Ebullition ceases and they be resolved into a Liquor and from hence it appears how much the volatile Acrid of Bile and the Salt produced in the Blood may imbibe from the Acid of digested Meat Common Salt yields a great deal of Acid upon Distillation and we can meet with nothing of a Salt Taste in Nature but what is made of an Acid and Earth or other Salt The volatile and fixed Salts are made by the Fire and they are most clear from Acidities We taste this Saltness in the Chyle as soon as it comes into the Lacteals and this is of a Salso-Acid Taste but when it is vitiated by too great an Acidity of the Meat too high digested or the Acrimony of the Choler it may properly be called a Muriatic Saltness This Natural Saltness swims in the Serous Part of the Chyle and passes with it into the Blood and the Vrin seems to be produced from this Salso-Acid Serum when it has parted with the more Caseous Nutritious Parts of the Chyle in the Blood Vessels That the Choler may help to produce the Excrementitious Parts of the Vrin as well as that of the Stools seems probable because we observe Stones to be bred in the Gall Bladder as well as in the Vrinary Passages which seem to be Choler coagulated Bitters are accounted Diuretics and the Gall does naturally pass by the Vrin in the Jaundice and usually gives a Citrine or Red or Yellow Colour or Black to the Vrin Choler easily dissolves in Water and seems to give it a Colour like Vrin All mixt Salts resemble the Mixture of Choler and the Acid of the Meat and are Diuretic as Sal Armoniac Tart. Vitriol Sal Succini Sal Prunellae All Acids are diuretic by fixing on the Choler as the Tartar Acid of the Stomach does and volatile Salts mix with the Acid in the Stomach and pass by Vrin The superfluous Parts of the Chylous Substance produce the Contents in the Vrin which makes it probable that the Salso-Acid part of the Chyle produces the salt serous part of the Vrin and that Salso-Acid is produced from the Choler 3. There is another sort of Saltness which we taste in the Serum of the Blood and this is in a great quantity Those Animals who feed only on Grass and Fruits digest their Meats in their Stomachs only into a volatile Acidity and not a Salt Taste these therefore must farther digest their Nourishment till it come near to a Putrefaction before it can produce an Vrinous Salt for we cannot extract any volatile Salt out of Vegetables till they have been putrefied and then they yield Vrinous Spirits and by putrefying Blood Vrin or Choler a plentiful volatile Salt is produced separable by a gentle Heat The Sanguification of our Aliments dissolved by Digestion seems to have these several steps for by correcting the Acidities of them they are turned into Blood First The Choler mixes with the Acidity and turns the Chyle White Next The salt Serum of the Lymphatics mixes with the Chyle and turns it Rosy or Reddish Last of all The Salt of the Blood and the Oyly Parts of the Blood unite with the Oyly Acid Parts of the Chyle and the more Serous Part turns into Serum which contains the Caseous and Watery Parts and the Salso-Acid Aqueous Superfluities pass off by Vrin The Natural Tartar in the Chyle mixing with the Salt generated in the Blood produces the Armoniac Salt of the Blood which if it were purely Volatile it would preserve the Blood from Coagulation as Spirit of Harts-Horn does and would more easily rise by Distillation but neither of these happen and Spirit of Sal Armoniac blackens the Blood which is taken from the Vein if we bleed upon it but the natural Salt of the Blood rather makes or at least does not hinder the Floridity of the Blood and therefore I call the Salt of the Blood a mixt Armoniac Salt produced by a half Putrefaction or long Resolution of the Parts of our Chyle in which the Oyly Acids of the Blood joyn with some terrene Parts upon the ultimate Resolution of the Nutritious Juyces and produce a Salt which has that Taste from the Mixture of an Acid and Earth and the Volatility and Pungency depends on the volatile Oyl mixt with them this smells Vrinous and is carried off naturally by Sweat and Vrin By the Rise of the Muriatic Saltness from the Choler it appears that bilious States of Humours by a higher Digestion become Saline or Muriatic and the Signs of each Constitution differ only in degrees The Pulse is great frequent and hard the Thirst is great and they drink frequently their Taste of the Saliva is Salt the Colour of the Vrin thin citrine salt or bitterish the Habit of the Body is thin and lean the Heat is sharp and the Stools of a burnt Yellow Colour Cool things agree with them but salt and hot inflame them and they ill bear Fasting The Chyle is Salso-Acid and that makes the Lacteal Lympha of that Taste and then produces Thirst Vomiting or Gripes Diarrhaea's or Catarrhs and Inflammations of the Mouth The Semen is made stimulating in the Salacious The Nervous Juyce being salt produces wandring Pains The Salt Serum being over salt produces the Stone and Gout and Strangury The Saltness of Nurses Milk produces Pains in the Breast and Gripes in the Children and Sore Mouths The Saltness of the Nutritious Juyces produces the Scab or Consumption of the Parts it destroys its Natural Caseous Nutritious Parts and carries them off by Vrin The Blood is made more thin by being very salt its thick Viscid Parts being corroded or precipitated as in Haemorrhagies and corrodes as in the Menses The Choler is made more acrid and bitter and of a darker Brown Colour The Juyces of the Spleen become Salso-Acid and less slimy and less fit to separate the Choler from the Blood The Tears of the Eyes corrode and inflame them when over salt and dry into a Gumminess The Salt Saliva corrodes the Teeth and the Gums shrink or dry and waste away as in the hot Scurvy An Atrophy dries up the Flesh as Meat over-salted shrinks The external Causes of the Muriatic Saltness and the Armoniac Saltness very much are the same but these particularly of the Muriatic Saltness 1. Salso-Acid Aliments Salt Fish Salt Water Salt Sea Air. 2. The Evacuations of the Acrid Choler and the Spleen Acid or Tartar Acid being stopt in the Binding of the Belly The external Causes of the Vrinous Saltness or the Armoniacal are 1. Acrid vinous bitter and aromatic Meats Fasting makes the Humours more acrid and sweet Diet becomes bitter acrid on Digestion 2. A laborious Life with much Exercise too much addictedness to Venery for the Lympha returning from the Testicles becomes foetid and ferments the Humours more 3. Too much Watching Anger Cares inflame the Spirits 4. The Evacuation of the Salt Serum by Water or Sweat being suppressed or the