The preternatural state of animal humours described by their sensible qualities, which depend on the different degrees of their fermentation and the cure of each particular cacochymia is performed by medicines of a peculiar specific taste, described : to this treatise are added two appendixes I. About the nature of fevers and their ferments and cure by particular tastes, II. Concerning the effervescence and ebullition of the several cacochymia's ... / by the author of Pharmacho bazagth.

THE Preternatural State OF ANIMAL HƲMOƲRS described, &c.

CHAP. I.

Of Diseases in General, and particularly of those of the Solid Parts.

THE Ancient Doctrine of Hippocrates, divided the Parts of an Animal, into the Containing and Contained: The Containing are the Vessels, and the Parts Con∣tained are the Humours, amongst which we reckon the Spirits, which are also of a Fluid Nature.

The Anatomy of an Embryo evidently con∣firms this Doctrine; for at its first formation and increase in the Egg, there appears nothing but Humours and Membranes containing them, which are plainly of a Nervous Nature.

The first Stamina which appear in an Embryo after Incubation, are probably the Arteries, which have some Pulse; and from these arise all the Viscera and Vessels, as Veins, Lymphatics, Nerves, and Glandules.

The Veins, in which the thicker Mass cir∣culates; the Lymphatics into which the Serum of the Blood is received from the Arteries: The Glands (which are Conglomerate) are va∣scular, and are prolongations of the Arteries designed for the secretion of Humours; the Brain is also vascular; and the Nervous Fibrillae also, like the other Lymphatics, receive a clear Lympha from the Arteries, and seem to return their Nervous lympha by the conglobate Glands into the Lymphatics; the substance of the Spleen, Kidneys, and Liver, is also Glandulous, arising from the Arteries.

Since the Arteries not only appear first in an Embryo, but also they supply all the other Vessels with their several Liquors, I do not improbably assert, That they are the Root of all the Animal Vessels and Solid Parts.

The Fibrillae of the Brain compose the se∣veral Membranes of the Body, which cover the Vessels, Viscera, and constitute the sub∣stance of the Lungs, Guts, Stomach, Skin; and the Flesh of all the Muscles is made up of these Membranous Fibers, which their Membranous Tendons evidently prove. Nothing is obser∣ved

in an Embryo, more hard, firm, and solid, than its Membranes; so that its Bones, Teeth, Nails, Hair, and Horns, were at first tender Membranous Fibrillae, stuffed with a viscid Nutriment, from which they have their rigidi∣ty and hardness; so the Woody substance of Vegetables is only a bundle of hollow tender Pipes; and after the same manner the solidity of the parts of Animals may be produced.

By the preceeding Description we may ob∣serve, that all the Parts of the Body are ori∣ginally of the same Membranous or Nervous Nature, and therefore they are really to be accounted Similar, and from the various con∣formation of the Similar Parts, and their com∣plications, arise all the Dissimilar Parts; so from the Veins, Nerves, Bones, Membranes, all the Organical Parts are framed, which are de∣signed for sensible Impressions, as the Eye, or Ear, &c. or some Animal Motion, as the Muscles; or the Preparation of the Animal Humours, as the Stomach and Guts; or the Se∣cretion of them, as the Glandulous Viscera.

Since all the Animal Parts, are either Vessels which make the Solid Parts, or else Humours and Spirits, which make the Fluid, I will di∣vide all the Diseases of an Animal according to those Parts; viz. into,

• 1. The Diseases of the Solid Parts.
• 2. The Diseases of the Humours.
• 3. The Diseases of the Spirits, which are the most Fluid, or Aerial Parts of our Humours.

1. The Intemperies of the Solid Parts, de∣pends on,

• 1. The Humours circulating through them, as the Blood and Spirits, and they com∣municate either a sense of Heat or Cold∣ness to them. A dry Intemperies is only a defect of the Nutritious Juices, and a moist Intemperies a fulness of the Nu∣tritious Liquor.
• 2. The Humour which nourishes the Solid Parts, must give them their quality with their Nutriment; an oyly hot Blood will give a Nutriment of the same quality: An Acid Nutriment will produce a Cold∣ness in the Parts, a Viscid Nutriment gives a Dryness, and a Serous an Hydropical Humour. And since the Intemperies de∣pends on those Humours, the correcting of their several preternatural States, cures all these preternatural dispositions of the Similar Parts; for these may be esteemed as Symptoms depending on the other, and need not be more particularly Trea∣ted of. But I will only add, that the Transient Intemperies depends on the cir∣culating

• Humours, and is soon altered, but the permanent, which depends on nutriment, more difficultly.
• 2. The due Magnitude of a Part, is either increased by too much Nourishment, or by fulness of viscid Humours impacted, and the due natural Magnitude is abated by the defect of the Nutriment, or the obstruction of the Vessels by viscid Hu∣mours; so that this Species of the Diseases of the Solid Parts, depends on the diffe∣rent state and motion of Humours, and that being altered, the preternatural Magnitude is Cured.
• 3. The natural Cavities of the Solid part or its Vessels, are chiefly obstructed by vi∣scid or coagulated Humours, and on them depends the Cure of Obstructions, which also sometimes depends on an External Tumour compressing the Vessels, or the growing together of its Vessels after an Ʋlcer.
• 4. The Tone of a Solid part is altered by the Relaxation of its Nervous Fibers, which happens through defect of the Spirits, or the obstruction of the Vessels by viscid Humours; and therefore this Diseased State is cured by supplying the quantity, or altering the quality of the Humours. The curing of the vitiated

• ... Tone of a part which depends on too much Extension, or Humidity of it, be∣longs to Chirurgery.
• 5. The Continuity of the Solid Parts is vi∣tiated by the Plethora of Humours, which burst the Vessels; or the Corrosive quality, which eats them. The Cure of Wounds properly belongs to Chirurgeons.
• 6. The Natural and voluntary Motion of Parts depends on the Influx of Spirits, and other right dispositions of the Organs, so that all preternatural alterations of Motion, whether increased, lessened, depraved, or abolished, depend on the different disposition of Organs and Mo∣tions of the Spirit, and by rectifying them are Cured.
• 7. The Pain of the Solid Parts is the corru∣gation, or violent agitation of their Fibers when the Spirits are irritated by sharp Humours, or the Motion of Humours obstructed; from Choler is a hot Burning pain; a cool gnawing pain from Acid Melancholy Humours; a Corrosive pain, neither Hot nor Cold, from the Salso-Acid Serum; a Distending pain from ra∣refied windy Spirits; a Heavy Pain from Pituitous Humours; a Beating pain from the Pulse of the Artery; a Tensive pain from the distention of the Parts by the

• fulness of Humours. These Diseases from Pain are onely Cured by evacuating the quantity, and altering the quality of the Humours. All other Pains depending on external Objects, relate to Chirurgery.
• 8. The Natural Figure of the Solid Parts may be altered, the Cure of which be∣longs to Chirurgery, when it does not depend on the fulness or vitious State of Humours.
• 9. The number of Parts exceeding or de∣ficient, is properly supplied or abated by Chirurgery.
• 10. The undue Situation or connexion of Parts in Fractures, Luxations, Hernia's, or the Prolapsus of the Anus or Ʋterus, are to be rectified by Chirurgical means.
  • These are the chief preternatural Indisposi∣tions of the Solid Parts, which hinder their Use and Actions; and they are cal∣led the Diseases of the Solid Parts, or al∣terations from their Natural Constitu∣tion, State, or Qualities; and I have ob∣served, how far each of them depends on the preternatural State of Humours as their Cause, that they may be more easily Cured by removing that, and that the Species of Diseases might not unneces∣sarily be multiplied, but reduced to the sewest Heads.

CHAP. II.

Of the Preternatural State of the Humours, or the Dis∣eases of the Fluid Parts.

THE Fluid Part of an Animal Body is usually called the Humours, with which not only the Sanguineous, or Chyle, or Lymphatic Vessels do abound, but also all the Nervous and Membranous Tubes or Fibrillae, which are filled with a Spirituous Liquor, which is the Vehicle of the Animal Spirits, and many other Humours, secreted by their peculiar Glands from the Blood or Chyle, are contained in their Vessels, or rejected by Nature out of the Body. Although these Hu∣mours be of different kinds in an Adult Ani∣mal, yet whilst the Animalculum begins to increase in the Egg, they all have their Pro∣duction from the white of the Egg, colliquated by the heat of the Hen; and that Liquor which begins to circulate is white and serous at first, not unlike the Albuminous Nutriment by which it is Increased, but by the digestive heat of the

Hen, and the long circulation, the several Parts of the Sanguineous Mass are produced.

The Fibrous Parts of the Blood are pro∣duced from the Viscid Particles of the Al∣buminous Liquor, which, upon boyling, are made thick and white, of which Colour the Fibers of the Blood appear when they are washed with Water.

The Red Part of the Blood is from the Oyly and Acid Parts long digested into a Pur∣ple Colour, and that tinges the whole Mass of Blood.

The Serum or watery Vehicle, in which the other Parts swim, is only the Albuminous Li∣quor less digested.

The Secretitious Humours of Animals ar∣rive not at their Perfection in an Embryo, till after a long Circulation, Digestion, and Vo∣latilization of their Principles, for their Spirits are poor and phlegmatic, their Choler but a little bitter, nor their Lympha very salt, nor their Blood much vitriolic; for these Qua∣lities are the Products of a stronger Heat, and a longer Digestion.

In an Animal brought forth, the Chyle is the first and original Liquor, from which the Blood receives its several Parts.

1. Its Fibrous Parts are from the Caseous Parts of Chyle.

2. Its Oyly Red Part from the Butyrous Parts of Chyle.

3. Its Vitriolic Acid from the Acid Tartar of Chyle.

4. Its Serum is the Chyle it self in a middle state betwixt Chyle and Blood, whose waterish Particles are the same as was in the Chyle it self.

These are the Principles of Animal Hu∣mours, out of which all the several kinds of them, according to their several degrees of Digestion or Mixture of those Principles, are naturally constituted and distinguished from one another.

These following Humours are separated from Chyle it self, by the Conglomerate Glands, and therefore have the same Mixture of Prin∣ciples, and a like Digestion as the Chyle it self.

1. The Spittle and the Pancreatic Juyce, whose Chylous Lympha's agree in their Ʋse, Colour, and Glandules.

2. The Lympha of the Guts and Stomach.

3. The Mucus of the Wind-Pipe and Nose, and many other Cavities, as that of the Joynts, is of a more Viscid Consistence, useful for the defending the Membranes of those Parts.

4. The Spirituous Lympha of the Brain, Eyes, and Nerves, serving for a Vehicle of the Spirits.

5. The Milk in the Breasts.

6. The Seminal Lympha's in both Sexes.

7. The Fat of Chyle is produced from the Buttery Parts.

From the Serum of the Blood, is produced the Salt Lympha.

• 1. The Lympha of the Lymphatics.
• 2. The Nutritious Juyce in the Amnion, which is Saltish, and is designed for the Nou∣rishment of the Embryo.
• 3. The Salt Lympha in the Pericardium, necessary for the Motion of the Muscles of the Heart.
• 4. The Salt Lympha of the Eyes.

As the Milky Lympha's are designed chiefly for the producing of the Chyle, which is the first Digestion in an Animal; so the Salt Lym∣pha's are designed for the turning of it into the Serum of the Blood, by its Saltness, which must be esteemed the second degree of Di∣gestion in Animal Humours.

The third Digestion is when the Serum is fully sanguified, and the Secretitious Humours prepared, which require the highest Digestion, as the Spirits, the Semen, the Choler, and the Vitriolic Acid of the Blood.

From the Blood it self well digested are separated these two Humours.

1. The Choler, which is precipitated from the Blood by the Vitriolic Acid of the Spleen, and was its Oyly and Red Part.

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2. The Sub-acid and Slimy Humour of the Spleen, which is separated by the Spleen from the Viscid and Vitriolic Particles of the Blood; and this chiefly serves the Separation of the Choler from the Blood; but the Choler is de∣signed for the correcting the Crudities of the Chyle; and by this means the Liver san∣guifies, and helps Chylification.

I have given this large Catalogue of the Animal Humours, that the original Liquors, from whence each Secretitious Humour is pre∣pared, may be observed, upon whose health∣ful Constitution the perfect natural Temper of each Secreted Humour depends.

It would cause endless Repetitions to treat of the preternatural State of each Secreted Humour, for they have the same as their ori∣ginal Liquors, which are the Chyle, the Se∣rum, and the Blood it self.

1. The Chyle must be well prepared by Fermentation from proper Food, and ac∣quire that degree of Fermentation which is natural to each Animal.

2. The Chyle ought to be well changed, and digested into Serum.

3. The Serum must be truly sanguified by a long Digestion.

4. The Quantity of Humours ought to be proportionable to their Vessels, and to be contained in them.

5. Humours ought to have their natural Circulations, as the Blood, the Lympha, and Spirits; and the Secretitious Humours, their full Secretion; and those that be unuseful, their expulsion out of the Body; and those that be useful, their return into the Blood, as their common Ocean; or to be preserved in their several Vessels.

These are the natural States of the Hu∣mours, which are necessary for the healthful Constitution of Animals, and the contrary to those many Alterations from them in an unhealthful or a diseased State; of which, I shall make the following Scheme.

First, If the Animal Humours are ill pre∣pared or digested, or fermented to any de∣gree below their natural State, some of the cold Cacochymia's are produced; of which, I shall reckon these several degrees.

1. A Mucilaginous State of the Chyle, or other Humours, and this is what is commonly called the Pituitous Cacochymia.

2. The Tartareous or Acerb State of Chyle, or other Humours, and they appear in Bodies subject to Sowreness, and is a higher degree of Digestion than the Pituitous State, but both stand below the natural Digestion or Fer∣mentation of the Meat.

3. A Flatulent Temper or State of the Chyle, or other Humours, when the Spirits of the Chyle are begun to separate, and have half fermented the Chylaceous Mass, and then it has the State of New Drink not fully ri∣pened by Fermentation.

4. A Serosity of Blood is the natural con∣sequent of a Mucilaginous, Tartareous, or Fla∣tulent Chyle.

Secondly, If the Chyle be over-fermented or digested too much, it becomes Bitter, Acrid, Rancid, or Putrid, for we often perceive the Meat in the Stomach either Burning, or Bitter, or Oyly, or Stinking; and from this State of Chyle are produced these several degrees of the hot Cacochymia in the Blood, and other Hu∣mours.

1. A Bilious, Bitter, Acrid State of Hu∣mours; and this is known by the Bitterness in the Stomach, and the Abhorrence of bitter things, and the continual Heat in the Habit of the Body, as well as the Passions of the Mind, as Anger, Revenge, Courage.

2. A Viscid State of Blood, which produces Pains and Inflammations, and is evident upon Bleeding, when there is a defect in the Serum, or a Viscid Consistence of the Chyle, up∣on the top of the Blood, which is called its Siziness.

3. The Vitriolic Acidity of the Blood, which appears by any black Humour eva∣cuated, and by the Affections of Fear and Sadness.

4. The Serum of the Blood acquires a Salt Acrimony, which corrodes and eats the Gums, infects the Skin with Spots, and is the Hot Scurvey.

5. The Putrefaction of any Humour is the highest resolution or dissolution of its Prin∣ciples, from that State and Mixture which made it the Humour of a particular Animal; of which, these several Species are very evident;

• 1. Diseases depending on an inward Fer∣ment, altered by the ill use of the Six Non-Naturals, as Fevers inter∣mitting, with the several Symptoms attending them.
• 2. Those Diseases which depend wholly on an outward Ferment received into,
  • 1. The Flesh; as Hydrophobia, by the Bite of a Mad-Dog; or the Poyson of any Venomous Ani∣mal, by its Bite or Sting.
  • 2. The Serum, by the Infection of the touch of a Salt Humour, to which the Morphews, Scab, Pox, and Scald-Head, are referrable,

• ...
  • and Leprosie; all which are in some measure Infectious, by a Corrosive Humour.
  • 3. All Venomous Medicines which corrode and ferment the Hu∣mours, become Poysonous to the Animal.
  • 4. All Malignant Fevers, as the Small-Pox, Measles, and Plague, or Pestilential Fevers, have their original from the Malignity of the Air, and the Poysonous Sul∣phurs of the Earth.
  • 5. Worms and Lice are either pro∣duced by an Egg received into the Animal, or the Putrefaction of its Humours.

Thirdly, If the Chyle be very plentiful, it breeds the following Diseases.

1. An over-abundance of Milk in the Breasts of Women.

2. A Satyriasis, or an abundance of Seminal Lympha's.

3. A Fatness, or over-growing of the habit of the Muscular Flesh, or the great quantity of Fat, both which is called an Obesity, or too Fat, with an abundance of the Chylous Lympha's.

4. An undue increase of the Viscera, or other Parts, whilst the others decay, as in

the Rickets, and the Imposthumations of the Viscera, especially the Liver. The Rickets are a Species of the Palsie.

5. A Plethora of Blood.

Fourthly, If the Chyle, or other Nutritious Humours, be wanting or deficient, these se∣veral kinds of Defects are produced.

• 1. A Defect of Milk in the Breasts.
• 2. A Defect of the Semen in Sterility.
• 3. An Atrophy of the Body, or any part of it, or the Viscera.
• 4. A Defect of the Saliva in Thirst.

The following Diseases depend on the vitiated Motion of Humours.

All Obstructions depend on the stoppage of the Motion of the Animal Humours through their Vessels.

• I. The Obstruction of the Chyle-Vessels, which produces the Tumours of the Mesen∣tery, and its Glands.
• II. The Obstruction of the Blood-Vessels.
  • 1. As in the Polypus, and suffocating Ca∣tarrhs.
  • 2. The Reflux of Blood is stopt in Inflam∣mations and Tumours, Varices, and Hae∣morrhoids.
• III. The Secretion of Humours through their several Glands is hindred.

• ...
  • 1. In the Jaundice the Choler is hindred from its Secretion.
  • 2. In the Diseases of the Spleen the Sepa∣ration of the Vitriolic Slimy Humour is stopt, and that evacuated into the Stomach.
  • 3. The Secretion of the Salt lympha is hin∣dred in the Scrophula, and in Catarrhs; or else of the Milky lympha's in the cooler kind, and in the Tumours of the Breasts.
  • 4. The Secretion of Animal Spirits is hin∣dred through the Glands of the Brain:
    • In Apoplexies, Lethargies, or any other sleepy Distempers.

Fifthly, The Motion of the Animal Hu∣mours, which are excrementitious, are sup∣pressed in the following Diseases.

• 1. In an Ischuria, which is a Stoppage of Ʋrine.
• 2. In a want of Stools, or Astrictio Alvi.
• 3. In the stoppage of Transpiration or Sweat.
• 4. In a Suppression of the Menses.
• 5. In a Suppression of the Lochia.
• 6. In the long retaining of a Mola.
• 7. In the Suppression of the Haemorrhoids.

Sixthly, The preternatural Evacuation of Nutritious Humours out of the Body, are,

• 1. By a continual Vomiting.
• 2. By a Diarrhaea or Looseness.
• 3. By a Diabetes.
• 4. By a Ptyalismus.
• 5. By a Gonorrhaea.
• 6. By the Fluor Albus.
• 7. By too much Sweating.
• 8. By an Abortion.
• 9. By an Epiphora or Flux of Tears.
• 10. Incontinence of Ʋrin.

These are the Fluxes which cause Diseases.

Seventhly, The Evacuations of Blood, are,

• 1. The Bleeding at Nose.
• 2. Spitting of Blood from the Throat or Lungs.
• 3. The great Flux of the Haemorrhoids.
• 4. The Flux of Blood, like the washing of Meat, in Fluxu Hepatico.
• 5. Too great a Flux of the Menses.
• 6. The Pissing of Blood.
• 7. The Vomiting of Blood.

Eighthly, The preternatural Evacuation of Serous Humours into the Cavities of the Body, are,

• 1. In an Ascites, when the Water fills the Cavities of the Belly.
• 2. In the Dropsie of the Breast, or Head, or Testicles, it fills those particular Cavities.
• ...

• 3. In an Anasarca it fills the Muscular Habit of the Body.

These Diseases depend on the vitiated Motion of Animal Spirits, and their preter∣natural Qualities.

First, The Motion of the Animal Spirits is stopt in the Nerves by the Viscidity of their Succus Nervosus.

• 1. In those belonging to half the Body, or the whole, in Palsies.
• 2. In those belonging to the Heart, or Pulse, in Fainting, or Syncope's.
• 3. In the Nerves of the Eyes, in a Gutta Serena.
• 4. In those of the Ears, in a Deafness.
• 5. In those of the Tongue and Nose, in the loss of their Smell and Taste.
• 6. In those of the Stomach, in the want of Appetite.
• 7. In the Nerves of the Generating Organs, in Venere languida.
• 8. In those of the Oesophagus, in deglutitione impeditá.

Secondly, The Motion of the Animal Spi∣rits into the Senses is continued longer than usual, and this Expansion is called Vigiliae, or want of Sleep, and depends on a hot Flatu∣lency, or Elasticity of Spirits.

Thirdly, The Animal Spirits are sometimes irritated, and violently agitated in particular Parts by some ungrateful Object: and this is called Pain:

Whose Species are,

• 1. Cephalalgia, or Pain of the Head.
• 2. Cardialgia, or Pain at the Stomach.
• 3. Colica, or Pain in the Stomach or Guts.
• 4. Odontalgia, or Pain in the Teeth.
• 5. Otalgia, or Pain in the Ear.
• 6. Stranguria, or Pain in the making of Ʋrin, from sharp Humours.
• 7. Calculus, or Pain in the Ʋrin Passages, from the Stone.
• 8. Podagra, or Pain in the Joynts.
• 9. Arthritis Scorbutica.
• 10. All the Inflammations and Ʋlcers fol∣lowing them cause great Pain:

Whose Species are,

• 1. Aphthae, or Inflammations of the Mouth.
• 2. Angina, or Inflammations of the Throat.
• 3. Inflammations of the Ʋvula, and Tonsils, and Gums.
• 4. Parotis, or Inflammations of the Glands about the Ears.
• 5. The Inflammation of the Stomach or Intestines.
• 6. The Inflammation of the Anus, and Haemorrhoids.
• ...

• 7. The Inflammation of the Liver or Spleen.
• 8. Nephritis, or the Inflammation of the Kidnies.
• 9. Phrenitis, or the Inflammation of the Membranes of the Brain.
• 10. Ophthalmia, or the Inflammation of the Eyes.
• 11. Peripneumonia, the Inflammation of the Lungs.
• 12. Pleuritis, the Inflammation of the Pleura and Muscles of the Breast.
• 13. Inflammations of the Breasts.
• 14. Rheumatismus, or the Inflammations of the Muscles of the Limbs in general, or else of some particular Muscles, as those of the Hip, in the Ischias; or the Back, in Lumbago.
• 15. Inflammation of the Stones.

By the continuance of the Inflammations, Imposthumes and Ʋlcers are bred in all the Parts of the Body, the chief of which, are,

• 1. Vomiea, or an Abcess in the Lungs con∣tained in a Bladder.
• 2. Empyema, or a collection of Matter in the Cavity of the Breast.
• 3. Phthisis, or an Ʋlcer in the Lungs.
• 4. Dysenteria, or an Ʋlcer in the Intestines.
• 5. Tenesmus, or an Ʋlcer in the Intestinum rectum.
• ...

• 6. Ʋlcers of the Eyes.
• 7. Ʋlcers of the Kidneys and Bladder.
• 8. Ʋlcers of the Anus.
• 9. Ʋlcers of the Viscera, as Liver, Spleen.
• 10. Ʋlcers of the Glands in the Scrophula or Kings-Evil.
• 11. Ʋlcers of the Mouth and Throat, Nose or Ears, Gums and Stomach.
• 12. Gonorrhaea, or Ʋlcers of the Prostatae.

All these Ʋlcers may conveniently be treated of immediately after the Instamma∣tions of their several parts, to which each Ʋlcer must be referred.

Because the Fever attending Inflammations for the most part, though at first it occasions them, yet afterwards it depends on the Tumour and Pain; I chose to referr them to the Class of Pains, rather than to that of Fevers; and also, because many Inflammations depend on other causes than Fevers; but all are attended with great Pain.

Fourthly, The Animal Spirits are some time in an explosive Motion, by which they cause Convulsions, which depend much on the hottest Flatulency of Humours; as,

• 1. Epilepsia is a Convulsion of all the out∣ward Parts, with a falling down suddenly.
• ...

• 2. Passio Hysterica is a Convulsion of the inward Parts, as the Lungs, Diaphragma, Me∣sentery, Womb, and Muscles of the Belly.
• 3. Chorea S^ti Viti, is a Species of Convulsion observed in the Lameness of Girls, before their Puberty, with shaking of their Leg and Hand.
• 4. The Convulsions of Children from Pain, as in the breeding of Teeth, Gripes, or Worms.
• 5. The Convulsion from Serous Matter in the Heads of Children, or the Metastesis of a Malignant Fever thither.
• 6. The Palpitation of the Heart is a Con∣vulsion of it.
• 7. Singultus is a Convulsion of the Stomach and Diaphragma.
• 8. Coughing is a Convulsive Motion of the Breast.
• 9. Sneezing is a slight Convulsion from Hu∣mours irritating the Nose.
• 10. Priapismus is a Convulsion of the Penis, which causes Painful Erection of it.

Fifthly, The Animal Spirits have some∣times a violent, tumultuous, or restless Mo∣tion in the Brain, by which the Judgment is depraved, and the Idaea's confused.

1. Mania is a furious Motion of the Ani∣mal Spirits, with the Passion of Anger and Boldness; these Spirits are from a Rancid, Cholerick Blood.

2. Melancholia is a restless Motion of the Spirits, joyned with the Passion of Fear and Sadness; from a Vitriolic State of Blood.

3. Furor uterinus is a Delirium joyned with an immoderate Appetite of Venery, in which case the Spirits, as well as the other Humours, are tinctured with the Seminal Faetid Lympha.

Sixthly, The Animal Spirits acquire some crude or mixt Flatuosity; or become windy, as in bottled Liquors, or the Spirits of those not fully fermented. These Distempers hap∣pen in a flatulent Cacochymia.

1. Vertigo, which is a vertiginous Motion of Spirits.

2. Tympanites is a permanent Inflation of the Membranes of the Abdomen, by flatulent Spirits.

3. Asthma is the Inflation of the Membranes of the Lungs, and of the Membranes covering the Muscles of the Thorax, but does not con∣tinue long.

4. Incubus is an Inflation of the Membranes of the Stomach, which hinders the Motion of the Diaphragma, and Lungs, and Pulse, and Motion, but with a sense of a weight oppressing the Breast.

5. A windy Inflation of the Ʋterus, after Child-Bed, in many Hysterical Women, and

those especially who have oft Miscarried, are sensible of Wind passing from the Womb.

6. The flatulent Tumours of particular Parts.

Seventhly, The Animal Spirits are unfit for the Motions of Sense or Reasoning, or Memory, by their depauperated or waterish State, or some Indisposition in the Canals of the Nervous Fibers in all Fools, which we call Morofis, and the low, phlegmatic, or wa∣terish, or tartareous Cacochymia's. Each Ca∣cochymia produces Animal Spirits of a pecu∣liar Temper suitable to it; so that by ob∣serving the Cacochymia, we may know the particular ill State of the Spirits; and this cannot be cured without altering the other. The Spirits are a Secreted Humour, and often circulating through the Blood; they must partake of its several Cacochymia's; and this Observation is most certain; qualis chylus, talis est sanguis; qualis sanguis, talis est suc∣cus nervosus, caeteri{que} omnes humores secretiti.

CHAP. III.

Of the Preparation of Animal Humours by Fermentation.

FRom the Crude and Watry Juices of Ve∣getables, we prepare all our Wines by Fermentation, which dissolves the Slimy Mucilage of the Grapes, or other Fruit, into a more fluid Consistence; it separates the Acid Particles from the more Earthy, and volati∣lizes the oleous Particles, and unites them with the Acid; for we observe that all fermented liquors (whether from Fruits or Corn,) are composed out of a sweet rarefied and well di∣gested Mucilage, and of Acid Oleous Par∣ticles, (which are their pungent Spirits,) all which being dissolved in a Watry Vehicle, the fermented liquors obtain a clear, lympid, and equal Consistence.

The Particles which compose our Chyle, are very like those mentioned of fermented liquors, and by the following Discourse it will be manifest, that the Chyle has its pre∣paration by being fermented as other Liquors be.

Chyle has the same Principles as Milk, a viscidity from the Caseous Parts, an oyliness from the Butyraceous Parts, and an Acidity from the Tartareous, which we taste in Butter∣milk; besides, a waterish Serosity, in which the other Principles swim and are mixed.

It is scarce doubted by any of our Modern Physicians, that the Chyle is prepared by Fer∣mentation, when they consider the nature of the Saliva, how much it ferments Animal Humours▪ when any one is Bitten by a Mad Dog or other Venomous Creature; and the most familiar use of the Runnet is to ferment our Milk, and give a strong foetor to Cheese. Besides 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 Ani∣mal Ferment.

In Birds there are no Reliques of the former Digestion in their Craws, or Gizards, and therefore the lympha of the Primae Viae, suffi∣ces 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 Fer∣mentative 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 con∣tains 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 swal∣low 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 con∣tains 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 resem∣bles the Smell of each Animal, and no foetor is produced without a high fermentation.)

This therefore easily communicates its Inter∣nal 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 Consi∣stence given to Chyle.

That the Meat in the Stomach is dissolved by fermentation, appears by the following ob∣servations.

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 Sto∣mach 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 Ex∣perience, that all fermented Meats and Drinks are easiliest digested; and those unferment∣ed, by Barm or Leaven, are very hardly di∣gested.

But the fermentation of our Chyle will ap∣pear more evidently, by observing, that what∣soever 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 ferment∣ing Wines, help their Fermentation, by pre∣cipitating 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, ex∣alt 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 Ʋrine, and the same Medicines help the digestion in the Stomach.

2. Aromatics, as Cubebs, Cinnamon, Nut∣megs, 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 inclu∣ded 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 ebul∣lition 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 fermenta∣tion 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 prepara∣tion of Crude Wines, and in many Places, the Vessels are sulphurated with Brimstone; by experience we are taught, that Metallic Sul∣phurs exagitate the Oyls of Animals, and thereby promote their Chylification and San∣guisication.

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 fer∣ments are useful, as old Cheese, in which the Runnet lies: Vinous Liquors which have un∣dergone 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 fer∣ment 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 fermenta∣tion 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 heat∣ing Medicines or Skins outwardly to a weak Stomach, and we find all Cooling things in∣wardly and outwardly to cause pain and gripes in weak digestions.

Acids, Fats, austere Juices, and those that are very Mucilaginous and Watry, are difficult∣ly

fermented by Art, but hinder both the fer∣mentation of Wines and the Chylaceous Mass, for these Tastes hinder the agitation of the Oleous Acid Particles, because they consist of Particles difficultly moved.

This fermentation by which the Chyle and Blood are prepared, may be depraved both ways, for it may be depressed under its natu∣ral State, or exalted above that degree which is suitable to the natural temper of any Ani∣mal, of both which Errors, and the Cachochy∣mia's depending on them, I shall next dis∣course.

But I shall first farther observe, that though the Chyle is prepared by fermentation, yet all other humours arising from it, as the Serum and Blood, and all the secretitious humours from each of them, are prepared only by circula∣tion and a longer digestion, by mixture and secretion; for by these they may acquire their peculiar Crases and Tastes; by the ferment of the Stomach, the various kinds of Meats are changed into the natural temper of each Animal, and the lympha of the Stomach has most eminently the Specisic Taste of each Animal, as will appear to any person who will taste it.

If the Chyle be rightly fermented, all the humours arising from it are duly prepared; but if the fermentation of that is vitiated, all

the other humours produced from vitiated Chyle, retain a Tincture of its defect in their preparation.

Whatsoever ferments the Meat, helps and raises the digestion of all other humours, and therefore we need not enquire for any ferment or other digestives, for the particular humours of Animals, besides those which ferment the Chylaceous Mass.

All the conditions requisite to a fermenta∣tion, are to be found only in the Stomach, and its fermentation very clearly explained, by comparing the digestion of the Stomach with Artificial fermentations of Vegetables; for we first pound the Plant which is to be fermented, and dilute it with Water in which some ferment is dissolved, and afterwards it is to be placed in some warm place till it ac∣quires a Vinous acid smell, and then it is fit for the yielding a brisk inflammable Spirit.

After the same manner our Meat is chewed and swallowed into the Stomach, and there mixed with the Saliva, and the viscid slime of the Stomach, which are its ferments.

The Stomach has a gentle digesting heat from the neighbouring viscera, which are Sanguineous, whose warmth digests the Meat into a pulp, which smells sub-acid and foetid, and that stimulating, the Stomach excites its expulsion; for if it should stay longer there,

it would become putrid; but no more is re∣quisite, but the loosening the natural Texture of our Aliments, and making the oyly acid parts and the viscid free to dissolve into an Alimentary Tincture, which is only the juyces of Vegetables and Animals dissolved out of their fibrous Vessels, and then they will as easily ferment as they did in the Plant or Animal in which they were first produced. The capa∣city of the Stomach makes it fit for a fermen∣ting Vessel, and its Membranous substance makes it fit for the distention necessary upon a fermentation, and its two Orifices are pre∣pared for the letting forth of the rarefied Spirits in ructus or windiness, the common effects of all fermented liquors.

CHAP. IV.

Of the Depressed Fermentation of Humours in General.

WHen a slimy, acerb, or flatulent Chyle is produced, and when from thence a watery serous Blood is digested, we must acknowledge that both the Chyle and Blood have had too weak a fermentation, and by that are ill prepared; of which defect we usually observe these Causes.

First, When the Meats we use have some vitious Quality, which gives the same Tin∣cture to the Chyle, and that is not corrected by the Digestion, as in Meats hardly fermented, as those which have a tough consistence: All Meats of a Watry, Mucilaginous, Acerb, Vis∣cous, Oleous, Acid, Austere, and Fat Taste, and such as the Meat is in any eminent quality, such is the Chyle, and the state of Humours thence arising, for we observe a Mucilage in crude Corn; and those Green-sickness Girls, who eat great quantities of Oat-Meal, abound with an extraordinary quantity of crude

Mucilaginous Chyle which oppresses their Stomachs, and stusss their Lungs, and gives a great Paleness to the whole habit of the body.

Not only the quality of our Diet depresses the fermentation in the Stomach, but the quan∣tity may be more than the ferment can con∣coct or suffice to dissolve and agitate; so by frequent Debauches, the Digestion is weak∣ned, and after too great a fulness the Stomach is oppressed, and flatuosities produced in it.

Secondly, The Preternatural state of the fer∣ment which ought to be separated from the Chyle, well circulated and exalted in the Blood, by the Glands of the primae viae, and to have the faetid Animal Spirits mixed with a Chylous Mucilage, and Tartareous acid, whilst it retains, its healthful Constitution, but it is altered from this state in a depressed fermentation.

1. When the ferment of the Stomach is vapid, or less impregnate with the faetid Ani∣mal Spirits, when its consistence is too viscid or phlegmatick, or its acidity too acerb or crude and less volatile.

2. The Bile if it be insipid, watery, viscous, depresses the fermentation of the Chylaceous Mass, for by its bitterness and acrimony, it ought to correct the acidities of it, which are produced by the fermentation in the Sto∣mach, and by the same Tastes, like bitter

Plants in other Liquors help their depuration, and fermentation, and with the Acid unite into an Animal volatile Salt.

3. These ill qualities of the Ferment and the Bile depend on a crude, watery, austere, muci∣laginous Blood, derived from Parents, or other∣ways produced; for the ferment will retain the crude state and temper of the Humours, from which it is derived.

4. A remiss Circulation of the Blood ill digests, and worse separates the ferment from it.

5. Waterish Humours, which ought to have been separated by other Glands, being detained in the Blood, they deprave and enervate the ferment, which are also transmitted to the Stomach with it; so by the suppression of the Menses, or other Evacuations, and espe∣cially by Fevers, and a Catarrh, the Stomachi∣cal ferment is vitiated.

6. Great Evacuations which carry off the nutritious Humours, weaken the ferment, as Haemorrhagies, which depauperate the Blood by Vomitings and Loosness, which carry off the fermenting Mass, Convulsive distempers, and all Nervous effects, which spend the Animal Spirits, or divert them from the Stomach.

7. Some of the six Non-Naturals alter the ferment, as our Diet, which is mentioned

above, and Idleness, or want of Motion, hin∣ders the secretion of the ferment, and distri∣bution of the Chyle, from which it is prepared.

Sleep causes the same Stagnation of Hu∣mours, if immoderate.

Fear stops the Circulation of Blood, and Secretion of the Humours.

Too much heat in the Summer time causes the Blood and Humours to evaporate their volatile parts, which promote the Fermen∣tation.

In a cold and moist Region the Ferment is too slimy and waterish.

Thirdly, Digestion is vitiated by the Dis∣eases of the Stomach; when it wants its Ru∣gosity, the Meat descends undigested too soon, or is vomited up; when it is stopt by any Tumour, Contraction or Compression about the Pylorus, the Meat turns sowre and flatu∣lent.

The Cure of a weak Digestion consists,

I. In avoiding all these evident Causes which produce it, and by using the contra∣ry; as,

• 1. Avoiding Waters, fat, acerb, acid, au∣stere 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 Li∣quor, 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 Sto∣machs. 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 inter∣nal 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 Ve∣nery cools the Humours.
• 6. A serene and clear thin Air helps Di∣gestion, 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 cor∣recting the Ferment, and the Faults of the Humours from whence it arises, and the Eva∣cuating 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 Suppress∣ing of all preternatural Evacuations, which will be described in the Cure of them.

IV. The supply of the Defect of the Fer∣ment, 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 Sto∣mach, the stopping Evacuations by Vomit or Stool, &c.

The following Tastes are the general Di∣gestives in all the old Cacochymia's, which depend on a low Fermentation. These pro∣mote 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 cor∣roborate its Fibers; and upon these accounts these Tastes are the general Stomachics.

I. The Cresse Acrids, as Horse-Radish, Scur∣vy-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 Worm∣wood 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-Ber∣ries, Cloves, Cinnamon, Lign'aloes, Nut∣megs, 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, Cu∣bebs, 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 Fermen∣tation, as Chalybeates, Antimonial, and com∣mon Sulphur.

VII. The testaceous stony Medicines, and all Salts, volatile and fixed, the Ashes of Vege∣tables, 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 ℥i of Rennet of a Hare, or Calf; all Meat or Fish somewhat putrefied, as Anchoves, pickled Oysters; and out∣wardly 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. Du∣plicatum, Terra Ful. Tartari, Lixivium of Lime and Oyster-Shells, we help Fer∣mentation.
• 4. By the vinous, sweet, and sub-acid Spi∣rits 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 de∣scribed 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 Pitui∣tous Cacochymia.

THE Food of Animals contains in it much of a sweetish Mucilage, as is in all Corn, Grass, Milk, and the Legu∣mens; 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.

All sweet Fruits have their Mucilage, as Grapes, Gooseberries, &c. and therefore these yield much phlegmatic Matter in Digestion; and all thick Wines made of them are ac∣counted Phlegmatic.

All the Legumens, as Peas and Beans, have an evident Sliminess; and so have all Cakes, and crusty baked Pyes, or such like; and all Meats prepared of Flower.

All the Olera, as Cabbage, Turnips, Lettuce, Spinage, Cucumbers, Melons, &c. have an evi∣dent Sliminess, which they always produce in Animals, who eat them.

This Mucilage in Plants is their crude Juyce, and is of an Oyly Nature, as appears evidently in Linseed; this is of a cooling quality, as Phlegm is accounted: from their crude Slime many Plants prepare their sweet, bitter, acrid or aromatic Tastes; and Phlegm is a nutritious Juyce, which may be farther digested into Blood.

The Nervous Parts of Animals yield the greatest Slime, as the Calves Feet and Head; the Guts are Membranes of Animals, the

shavings of Horns, and the decoctions of Bones. The Liver, Spleen, and Brains, have much Slime.

Fish and Water-Fowl, who feed of turbid and muddy slimy Water, are accounted to be the Causes of Phlegm, especially Eels.

All Flesh full of Nourishment, as Beef, Pork, Gellies, Gravies, and Eggs, increase the matter of Phlegm.

Young Creatures, as Pig, Lamb, &c. yield a very great Slime, if eaten too young.

Goats-Flesh cats very slimy.

All fat Meats are slimy, and of hard Di∣gestion; and fat Bodies are usually phlegmatic▪ Oyl has a Slimeness, and so has Fat always joyned with it.

Milk breeds much Phlegm from the Ca∣seous parts in it; and Butter is accounted phlegmatic from its oyly fat parts.

Too great a quantity of Meat, and often Drinking great quantities, breed a Sliminess in the Chyle, by hindring the Fermentation of the Meat, and its perfect Dissolution.

2. Sleep and Idleness hinder the circula∣tion of Humours, and produce a stagnation of them, by which, their viscid, oyly or sibrous parts cohere and unite into a Slime.

3. A Mucilage is increased in the Humours by a fenny, wet Countrey, or moist Air, which clogs the Spirits fermenting; and a cold Air

coagulates the Humours; so the lymphatic Liquor, exposed to the Air, immediately grows thick or gellies: and all our strong Broths grow thick and viscid by cooling.

4. Cares and Sadness stop the Motion of Humours, and thicken them; and hence it is that melancholy Persons are phlegmatic, and spit much viscid Phlegm.

5. The Suppression of Evacuations, as the Menses in Girls, and stoppage of a Cough, or Spitting, encreases Phlegm in the Stomach.

6. Haemorrhages, long Fevers, Fluxes of the Belly, or other Chronical Diseases, produce much Slime.

8. Those who have been born of phleg∣matic Parents, or live in a moist, cold Coun∣trey, near standing Waters, or the Sea-side; those who are of a great Age, for want of a perfect Digestion; and those who are very Young, as Children, through their much and disorderly eating; Women, by reason of the lesser degree of Fermentation in that Sex, a∣bound most with Phlegm. The Cold and the Moisture of the Air stopping the Pores in the Winter-time, makes that Season to be accounted most phlegmatic.

9. The Mucilaginous Temper of the Blood, Chyle, and Ferment of the Stomach, is natural to some Constitutions, who dissolve their Meat only into a Mucilaginous Juyce, which

is the greatest Crudity of our Digestion; and therefore, from this arises all our Phlegm; for that was accounted, by the Ancient Phy∣sicians, the coldest Humour; which being a nutritious Juyce, it, by only fasting, was turned into Blood.

This crude Chyle swims in the Blood, and appears as Milk in the Blood, let out of some Persons who are greatly Cachectic; and by putting Spirit of Harts-Horn to such milky Blood, I have turn'd it reddish, or of a rosy Colour. Such was the Blood of a Gentleman who had drank hard, and bled much; this milky Blood▪ in him was never turn'd into Serum; but in others of a less Crudity, the milky Chyle is imperfectly turned into Serum, but that is very much in quantity, and watery or insipid, rather than very salt.

The Sanguification is hindred for want of an acrid Bile; and the Saltness thence pro∣ceeding.

The Circulation is hindred by the viscidity of the Slime, and the Secretion of most of the glandulous Humours. The Chyle is never di∣gested further than to a nutritious Sweetness, and from hence the habit of the Body is very fleshy and fat; but the Pulse slow, soft, and weak; the Spirits are dull and torpid; the Bile ropy and sweet, rather than bitter, or acrid; the Juyce of the Spleen very mucilaginous, for

want of Digestion, and the Blood has more of a gelatinous Consistence, than fibrous; and Tumours happen in the Viscera or Glands. In the Brain, sleepy Distempers, and Dulness of the Senses, or Stolidity from the thick Sliminess of the nervous Juyce; the Ʋrin is pale and wa∣terish, with thick and white farinaceous Con∣tents, or without any, if there be Obstructions, and an Appetite is wanting.

The Sweats are cold and viscid, for Phlegm offends by both those qualities.

The Succus Nutritius abounds with Slime, and causes a leucophlegmatia, or pale Tumour of the habit of the Body.

The Seminal Lympha's are cold and slimy in Sterilities, and the fluor albus, or Gonor∣thoea simplex, and so becomes unsit for the use of a Ferment in Generation.

The Lympha lactea is most abundant in the phlegmatic, for that is immediately produced from the mucilaginous Chyle, and separated by the Glands of the Mouth, whence the slimy Phlegm is hawked up; and this is plentifully emptied into the Stomach, where it causes a loss of Appetite, a saburra pituitosa, and windi∣ness; and in the Lungs it causes Coughs, and ••••oppage of Phlegm, or dyspnoea, with Lassi∣tude in the Limbs, a slow Fever, and Palenes, of Ʋrin, and of the Countenance, and Palpi∣tation of the Heart, which are the signs of a

pituitous Cachexia, evident in the Green-Sick∣ness.

All outward oedematous Tumours arise from the succus nutritius of a pituitous Temper.

This Chyle, and the Lympha lactea, is the natural and alimentary Pituita, which the Ancients described as insipid: 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, is Galen's description of it: this is the humid, cool, and sweetish part, which is so agreeable to the Taste of the Blood; and they esteemed that Blood pituitous naturally, which abounded with an exceeding quantity of sweetish Chyle, which remained something undigested in the Blood, and was not wholly sanguified, but capable of it; this, of all the Humours to the touch, was, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, or cold∣est, and they called it most viscid, or 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, when it is made so by the great Ebullition of Blood in Inflammations, for they thicken it into that tough Skin which covers the Blood, when cooled in the Dish.

But when this chylaceous part of the Blood, or the Lympha's thence arising, become pre∣ternatural, Galen describes the Phlegm thus, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉. The lacteal Lympha's have their Aci∣dities from Stagnation in their Glands, or the Tartar abounding in Chyle. They have their Saltness from the Saltness of Chyle, and that of the Serum in Catarrhs.

In respect of the Consistence, the Pituita is watery and thin, or mucous, or slimy, or tenaceous, when the thin parts are evaporated, the vitreous Pituita is from the thickness of Chyle, or its Stagnation in the Lungs, and this is clear, like Gum-tragacanth dissolved. Cold may coagulate a pellucid Lympha into such a Consistence.

The Tartareous or Gypsea Pituita is from the earthy petrefying Parts, mixt with the viscid Phlegm, which is Salso-acid.

By the following signs, the Ancients guessed at the differences of the Pituita.

1. By the pale, clear Ʋrin, and want of Appetite, they discerned the insipid Phlegm, or the lowest state of Digestion.

2. By a pale, thin, milky Water, and the greatness of the Appetite, they knew the Aci∣dity of the Phlegm.

3. By a lacteal, pale, thin Water, with a globous troubled Residence, (and the Cholic) they guessed at the vitreous Phlegm; but this is frequently spit up, and evacuated by Stool or Ʋrin, and so best observed.

4. By the Citrine Ʋrin of a thicker Con∣sistence, and high-coloured Sediment, the Salt∣ness of Phlegm is known.

The Mucilaginous State of Humours is to be Cured,

First, By avoiding the Diet, and all the other evident Causes above-mentioned, which produce them, and using the Diet mentioned in the Cure of a weak Digestion or Fermen∣tation.

The Diet in which there is least Slime is best, as Wheat-Bread well baked, and dry; Wine and Water; the Flesh of Birds; roasted Meats, as Mutton, Rabbit, Larks, Sparrows; and all salt Meats, or broiled Meats.

Fasting spends the Phlegm.

Secondly, The abundant mucilaginous Phlegm must be evacuated,

• I. By Vomiting; and those of,
  • 1. A. bitter, acrid Taste, as Vinum Scyl∣liticum.
  • 2. Or vitriolic Taste, as Sal Vitrioli.
  • 3. Or Sulphureous, as infusio croci Metal∣lorum.
  • 4. Mercurial Styptic, as Merc. Vitae.
• II. By Purgers.
  • 1. Aloetics, which are acrid, bitter, and nauseous, as Tinct. Sacra, Pil. Hierae cum Agarico, Aloephanginae, Stomach. Ma∣stichin. de Ammoniac. Pil. Foetid. cum Gummi, Aloe Rosata, Elix. Proprietat.
  • 2. By acrid Purgers, as Jalap, Agaric, Scammony, which contain an acrid, corrosive Rosin, with a Sliminess.
  • ...

• ...
  • 3. By Mercurials, a plentiful Evacuation of phlegmatic Humours are procured, for the acid Phlegm, like Spittle, easily mixes with the Mercury, and Mercury injected into the conglomerate Glands, through the Artery, easily passes them
• III. By Sudorifics, which are bitter and acrid, as Decoctions of the Woods, for the Sweets often appear glutinous, and smell acid or sowre.
• IV. By Diuretics, the Phlegm is sometimes evacuated, or, at least, corrected by their Acrimony.
• V. In Women, Acrid Pessi evacuate an albuminous Pituita from the Vagina.
• VI. By the Errhines (which also excite a Cough) from the Nose and Lungs, a Pituita is evacuated.
• VII. Salivation and Masticatories evacuate considerably, but Salivation many Pints of Phlegm in a Day, and very much by Chew∣ing of Tobacco.

These are the natural Evacuations of the pituitous Lympha, which the Physicians pro∣cure by Art, and imitate the natural Evacu∣ations of it, through the secretory Glands.

Thirdly, The Fermentation of the Chyle is to be reduced to its natural degree, by the Tastes above-mentioned, in the Cure of a weak Digestion; and,

1. More particularly all acrid and bitter Gums seem appropriate Specifics by their mu∣cilaginous Consistence, by which they adhere to the Slyme; but by their Bitterness they deterge it, and by their Acrimony dissolve it; such is Ammoniacum, Bdellium, Galbanum, assa foetida, Myrrha, and all terebinthinate Gums and Balsams.

2. The ropy Consistence of Wines is cured by a Lixivium made of Vine Branches, by calx viva, or Chalk, or Flints burnt, which pre∣cipitate the crude Tartar with the Slyme; and for the Phlegm, we use the Ashes of Ve∣getables, and the Calces of Minerals.

3. Ropy Wines require Styptic Precipitators, as Alumen ustum; or Salso-Acids, as Bay-Salt: and the bitter Styptics may effect the same in the Blood, as Ash-Bark, and the Cortex Pe∣ruvianus. We add Salt to our Dough to at∣tenuate its Mucilage; and Sal Armoniae. and Tart. Vitriol. dissolve the Phlegm.

4. We use bitter Acids, as Elixir Proprie∣tatis, or spirituous Acids, to deterge the Phlegm of the Stomach, and the precipitating of it; and for this reason we sulphurate the Vessels of ropy Wines.

5. All the bitter, nauseous Medicines de∣terge the Pituita, as Gentian, Aristolochia, &c▪ and the bitter slimy, as Carduus, &c. help the clearing of Beer.

6. The ropy Phlegm is dissolved by vola∣tile and fixed Salts, which dissolve all our mucilaginous Gums; and for this end Sylvius prescribes Sal Volatile Oleosum with our Diet, or immediately after it, which may be used then with Milk, Water, and Sack.

Stum is added to ropy Wines, and Spirit of Wine, that we may excite a new Fermenta∣tion in them: and by the same Experiment we are taught to use all things of a ferment∣ing, nature, both in our Diet and Medicines; for nothing dissolves the Viscidity of a muci∣laginous Liquor like giving it a Fermentation; so the white of an Egg is dissolved into a Colliquamentom by the Incubation of a Hen, which is also made very liquid or sluid by becoming rotten, and putrefied by keeping; and then, if Eggs be boyled, they will never grow thick, like new Eggs boiled.

The White of an Egg is made thin, and more fluid, by beating of it; and from hence we learn, that much Exercise attenuates Humours that are slimy, and Fermentation does the same, which is an internal Agitation of Parts, whereby the Viscidity of Vegetables is dissolved in any Liquor, as in making of M•…•…-Liquors and Wines.

All 〈◊〉〈◊〉 Liquors before they have undergone •…•…tion are ropy and sticking, but 〈…〉〈…〉 their Consistence becomes more fluid.

By Experience we find that all hot fer∣mentative Medicines, as oyly, resinous Vege∣tables, Steel and Salts, cure the pituitous Ca∣cochymia in the Green-Sickness; and to such Persons we give Stum it self, as a great Fer∣ment to their cold Humours.

Quicksilver Medicines easily mix with Phlegm, and so are fit to evacuate it; but by its Acidness it seems to depress the Fermen∣tation of Humours, and so is not a fit Medi∣cine, as an alterer in this Cacochymia.

Fomentations of Wines, and aromatic Astrin∣gents, or Brandy, which flames, and Aromatics infused, hot oyly and resinous Plasters, or Ca∣taplasms, excite and cherish the inward Heat and Digestion; and outward Heat helps the Digestion and Putrefaction of all other Bo∣dies, whether Vegetables or Animals.

The greatest quantity of the slimy Pituita is lodged in the Stomach, and without a Vomii it is almost impossible to remove the great quantity of phlegmatic Humours. I found a great quantity of Phlegm in the Stomach of a Pig fed with Peas, which could not proceed immediately from the Meat it self, because, though that was dissolved, it differed in Co∣lour and Consistence from the Phlegm, and in Taste also; besides, in the glandulous ring above the Gizards of Birds, 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 out∣wardly 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 there∣fore 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 agi∣tating 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 Li∣quors 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 Li∣quors, how full of Air the Fermentation makes it. Barm it self is almost all Froth, whose Efficacy lies in exciting the Spirits of the fer∣menting 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 im∣puted, but seemed wholly owing to the glo∣bular 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 Co∣agulations.

Spirit of Vitriol soon coagulated the Mu∣cilage of the Seeds.

Green Vitriol and Alum thickened the Mucilage, and the White of an Egg was curd∣ied 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 Eva∣poration

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 Medi∣cines 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 Ani∣mal 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 Hu∣mours; 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 keep∣ing, and therefore manifest the Tartar which lay concealed in it before, under the sweet oyly Taste.

Not only Vegetables, but the Animal Chy∣lous Juyces have a sour Tartar in them; for Milk which is a depurated Chyle, sours by

keeping, and Butter-Milk has an evident Aci∣dity in it. The Chyle of Animals is often ob∣served to be coagulated by its own Innate Tartar in the Glands of the Mesentery, or o∣ther 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 coagu∣lated 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 coagu∣lates 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 vo∣latile Salt, and foetid Oyl, and phlegmatic Wa∣ter; but if we examine the Stomachs of Ani∣mals, 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 Chy∣mical 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 Meats.

In the Stomachs of Rabbits a manifest pun∣gent Acidity may always be observed, if they feed on Grass.

In the Stomach of a Lamb an acid Taste and Smell may be observed very different from the former, like the Sowreness of Milk.

In Birds who feed on Grass, the same Acid Smell appears as in Rabbits.

In the Carnivorous Animals, and in granivo∣rous Birds, the Acid is less evident, and their lymphatic Ferment tastes insipid or sub-acid; but the Contents of Carnivorous Stomachs co∣agulate Milk; and I believed the Digestion of Ram and Beef was sub-acid, as I observed.

From hence it appears, that Acidity is pro∣duced by the Digestion in the Stomach, and is only a consequent of it, and not the cause. Acidity is more observable in Young Crea∣tures, who feed on Liquids, than in the Elder; but these ought to have had a stronger Acid Menstruum, (if our Meat were to be dissolved by it) which, if it were as strong as Aqua Fortis, it could not dissolve Corn, which is very easily dissolved by Fermenta∣tion, for it is nothing but the sweet slimy Juyces of Plants which yield the Nourish∣ment to Animals, and that is easily dissolved out of the Bladders of Plants by any Men∣struum, and as easily prepared by Fermenta∣tion; for its becoming a nutritious Juyce, and the solid Bladders and Fibers of Plants mixt with a Slime and Choler, constitute the Exere∣ments of Granivorous Birds.

This Acid is natural, and necessary to the Health of Animals.

1. To help Digestion, and excite Appetite. Leaven has a spirituous Acidity in it, and then it ferments best. Not every Acid helps the Digestion, but a spirituous Acid is chiefly re∣quired; and those Acids which are well tem∣pered by a Salt or Earth, as common Salt, or the Sal Armoniac. of Animals.

2. By the Acid of digested Meats the Cho∣ler is coagulated in the Guts, and there the

Animal salso-Acid is produced, the Blood is cooled, and its Consistence thickened, and the Volatility of its Salts allayed.

3. All Acids in Animals are from our Food, and when the Food contains a greater Acid, the more of it appears in the Stomach, as in Cyder, French and Rhenish Wines, Vinegar, Sorrel, Verjuice, Limons.

4. All Acidities are produced naturally by Fermentation; so Herbs, Fruits, and all Li∣quors, as Pottage, Milk, whether fermented without, or in the Stomach, sensibly afford an acid Smell or Taste. The close union of the Oyl, Acid and Earth, which is naturally in all Vegetables and Animal Bodies, being loosened by Fermentation, which is an in∣ward Agitation of Particles, the Acid begins to appear, as well as the Oyl, and both give a quick strong Smell, and a spirituous quick Taste to fermented Liquors.

This Acidity in the Stomach is volatile, like Spiritus Salis, & Nitri dulcis; and this Acidity gives the Heart-burning to Animals, if it be very sharp and active; but if in a na∣tural State, it passes first off the Stomach, and is corrected in the Guts by the Choler.

Our Vinegars, made of Acid, Oleous Plants for Sawces, resemble this Acid, creating an Appetite in some, but in others, Heart-turning them, if corrosive, or meeting with a choleric Humour in the Stomach.

5. The Reliques of the fermented Meat are more sowre; so when we distil the Spirit of Elder-Berries, the spirituous Acid comes off first, and a more fixed sowre Acid remains in the Still. This Acid may be compared to the Sowreness of Acid Liquors, whose spiri∣tuous Parts are evaporated, as sowre Beer. The Contents of the Colon are of a sowre, foetid, acid Smell in Rabbits; but the Aci∣dity of their Stomachs is more grateful and spirituous.

By a great Quantity of Acid Meats there are more Crudities produced than can be cor∣rected by the Animal Choler; and then the Chyle and Salts are made very Acid, and the Consistence of the Blood thickened like Jelly; and this sort of Diet pleases most in hot Weather and Fevers.

When this Acerbity, or tartareous State happens, we observe it by Sowreness in the Stomach, which, like Vinegar-Vessels, tin∣ctures all our Aliments with the same Taste, the Belly is bound, Gripes and Windiness at∣tend it, and all sowre Medicines and Meats increase it; the Blood appears grumous, like the Gellies of sowre Fruits, or like Blood mixed with an Acid Spirit; and therefore the na∣tural heat is depressed, and the Pulse low, and the Ʋrin pale and turbid, sharp or milky; and in Children, the Bellies swelled with Ob∣structions

of the Mesentery: In older Persons, the Acidity which always abounds in the Cho∣lic-Guts, give hypochondriacal or splenetic Sym∣ptoms; the Face looks pale; there is no Thirst nor Fever.

The evident Causes of this tartareous State of Humours, are,

1. Food which abounds with it, as the Fruits, and sharp Liquors made of Vegetables, Red, White, Rhenish Wines, and Cyder, stale Drink; and all sweet things, as Honey, Sugar, Broths, and Milk, and Spoon-Meats; and all sorts of Herbs offend such Stomachs, and pro∣duce great Acidities, as Experience daily con∣firms. Well-Waters, and standing Vitriolic, or boggy Waters, are also very injurious.

2. Cold Air, in which a nitro-sulphureous Part abounds, coagulates Humours, especially the phlegmatic Lympha's, and increases Acidi∣ties, and a greater Appetite is produced.

3. Sadness and Melancholy breed an Aci∣dity, by dissipating the Spirits, and causing Stagnation of Humours, which also hinders the Separation and Exaltation of the Oyl, which naturally tempers the Tartar, and gives it a Fluidity in Liquors.

4. The Binding of the Body encreases A∣cidities.

5. A Defect in our Exercise produces it, for that is necessary to help the Distribution

and Digestion of our Nourishment, and the Circulation and Secretion of other Humours, and many times the Sweat smells sowre, and so evacuates it that way.

The internal Causes of the tartareous State of Humours, are,

1. A depressed and weak Fermentation; and the same happens to crude and unfer∣mented Wines, for want of a due Fermen∣tation.

2. The Acrimony of the Bile is wanting, which being less pungent and bitter, it can∣not correct the Acidity of the digested Meat, nor turn it into Salt, nor, consequently, per∣fectly sanguifie the Chyle, which is the chief office of Choler. In the Jaundice the Choler is wanting; and the Icterical have a great Sowreness, and Gripes, with Windiness.

3. The Chylous Humours, like Milk kept in a hot Place, if they stagnate in the Guts or Lacteals, they soon coagulate, and be∣come Acid.

4. Divers Diseases which depend on a vi∣triolic Acidity in the Blood, and are produced by too high a Fermentation, as the Hypochon∣driac, and hysterical Distempers, when they have long continued, weaken the natural Fer∣mentation, and so produce that Sowreness in the Stomach, of which those Patients com∣plained very much.

The Cure of this tartareous State, is,

I. By Vomiting, with some gentle Antima∣nial, or Wine of Squills, or Sal Vitrioli.

II. By Purging, with Aloetics, as Pil. Aloe∣phanginae, Salt of Wormwood, and Extract. Gent. or Tinct. Sacra; adding Aethyops Mine∣ralis, Steel, or testaceous Powders, to the A∣loetics.

III. By correcting the Acidity or Tartar, by raising the Fermentation to its natural State, by the Medicines above-mentioned; the chief of which are the acrids, aromatics, resinous, bitters, chalybeates, and salt Tastes; so we add Stum to crude, sowre Wines, to raise the Fermentation. Alteratives do more good than Purgers in this state of Humours.

IV. The Tartar may be precipitated and carried off by Ʋrin.

• 1. By Lixivium of Lime or Oyster-shells, and both sixt and volatile Salts.
• 2. By the calces of Minerals, or ashes of Animals, and Egg-shells burnt.
• 3. By testaceous Medicines, or stony Mine∣rals, as Chalk, Crabs-Eyes, Corals, Pearls, Egg∣shells, &c.

V. Sudorific decoctions evacuate the sowre Humours by Sweat; as Salts, Mineral Sulphurs, and bitter Acrids.

VI. Clysters draw off the Acid reliques re∣stagnating in the Colon.

VII. The Acrimony of Choler is to be in∣creased, and its Passage through the Liver promoted, by bitter, acrid, Hepatics, by Steel, and Salts, and aromatic or foetid Gums or Oyls. The defect of the Choler is supplyed by those Medicines which precipitate the Tartar, as all burnt Animal Ashes, especially Eggs and Oyster-shells; so from sowre Wines we pre∣cipitate the Tartar by burnt Marble, or Flints, or Lime, Chalk, or Lixivium; so Vinegar is sweetned by Crabs-Eyes, and when the Tartar is precipitated, the oyly Part is raised, and that conceals and tempers the Acidity of Tartar.

VIII. The Circulation of stagnating Hu∣mours must be promoted by Steel, and Salts, and aromatic, acrid Tastes.

IX. The Diet ought to be of sweet, not sowre small Ale, of Bread well fermented, and Flesh-Meat; but if the Acidity be much, no fermented Liquor in which there is Tartar, nor no Vegetables, nor Liquids, will agree with the Stomach; but these Physical Tastes may be given to our Diet.

1. Aromatic; as Pepper, Ginger.

2. Acrid; as Mustard, Garlic.

3. Bitter; as Aloes, Wormwood, and hopp'd Drink, and Mum.

4. Saltness; as all high Brines; for Salt it self abates the sowre in Vinegar, and Oysters cure Heart-burning.

5. Roast, and broiled, and baked Meats, and those that are burnt, are most agreeable: Chearfulness, moderate Exercise, constantly keeping the Body open, and a dry Air and Marl-Pit Water, are very agreeable to sowre Stomachs; and Springs flowing from Chalk-Stones, Bath-Waters, and strong Chalybeate Waters in small quantities, may agree well; and Wine and Water in many Constitutions for ordinary Drinks.

I have observed, That those who have too much Acid in their Stomachs by a natural Instinct, refuse all meally Meats, and eat little Bread, as we observe those who abound with much Choler to have a great Abhorrence to all bitter Medicines; and the observing the Diet of our Patients will frequently give some Intimation of the particular State of their Humours; for I believe it is generally true, that all Persons naturally desire that Food which is contrary to the present preternatu∣ral State of Humours, as watery Liquors, and Acids in Fevers, Ashes, and Terrene Absorbers in the Sowreness of their Stomachs, bitter Drink in Jaundice; a weak Stomach is pleased with stronger Liquors, and hot Constitutions with the smaller Drink: This agreableness of some Tastes every Person naturally observes; and if they use them moderately, they may pre∣serve the natural State of their Humours, and correct the Disorders of them.

There is a remarkable Observation in Sir Theodore Mayhern, about the Use of Diuretic Liquors, which ought to be used after a perfect distribution of the Nourishment, to which he attributes much in the Cure of the Scrophulae, by a Diuretic Drink, qui Tartarum liquidum ante sui coagulationem ad renes ablegare, & per vesicam expurgare, citra coneoctionis praecipita∣tionem, potuit. From this Observation, I think a useful Rule ought to be drawn to use our Diuretic Diet-Drink: Towards 5 or 6 a Clock at Night, so many Hours after Meat, and, again, in the Morning, to carry off the Tartar-Acid of our Chyle; and to take some testa∣ceous Lozenges or Pills with our Diuretic Drinks, which may coagulate with the Acids at that time.

CHAP. VII.

Of the flatulent, crude Caco∣chymia of the Chyle, and other Humours.

WHEN the Aliments are half fer∣mented, and then are checked in attaining their perfect Dissolution; or their Ferment is too weak to perform it, a Windiness is produced in the Stomach, for the Spirits of the Meat being somewhat loosened, are lodged in a slimy Mass, but cannot render it fluid, but only rarefie it into Bubbles, which distending by the heat of the Stomach burst, and create Eructation or Wind. The most weak Stomach produces an insipid Wind, but the Acid Ructus is a sign of some degree of Digestion. In these Cases there is an Op∣pression, or Fulness at the Stomach, and Weight, Ructus frequently happen, and all hot Meats and Medicines agree well, but the cold ones do much Injury.

The Stomach it self is loaded with slimy, acid Phlegm, which is its weak Ferment, and the Guls distended by Wind.

The Constitution of Humours is crude, mucilaginous, and windy, as appears by the Paleness of the Ʋrin, and Frothiness; and the Spleen is generally obstructed and pained, and the Stools like Barm, the serous Lympha being vitiated by the same crude, windy Chyle, it produces a Heaviness in the Limbs of the whole Body, and a Fulness, or wandring, dull Pains, &c.

The chief Effects of the Wind appear in the primae viae, where the Chyle ferments; or in the Spirits, which are made of the crude, windy Spirits included in the Slime; and for want of a due Volatilization, they produce in the Nerves,

1. A Pandiculation, or Oscitation, or Stupor, or Cramp in the Muscles; the Noise in the Ears, and Vertigo in the Brain, and wandring Pains.

2. Inflations of the Parts, as Tympanitis, and windy Tumours in the Limbs.

3. An Inflation of the Lungs, as the Asthma of the Stomach in Sleep, as the Incubus of the Ʋterus, after Hysterical Fits, of the Penis in a Priapism.

Many other Species of Windiness are pro∣duced from too high a Fermentation, when the Ructus are bitter, acrid, or foetid; or the acrid Choler ferments like contrary Salts, with the sharp Acid of the digested Meat in

the Jejunum, and there produces Flatuosities; or when some extraneous Ferment extraor∣dinarily rarefies and putrefies our Humours; but these belong to that State of Humours which depends on too high a Digestion.

The external Causes of Flatulency, are,

I. Crude Meats which are hardly fer∣mented and digested, as the hard, the acerb, watery, oyly, viscous Styptic, and too great a quantity of Meats; for these, by the strong∣est Ferment, will rarely attain a due Fermen∣tation in the Stomach.

1. The watery, as Broths, and Milk-Meats are windy to Stomachs troubled with acid Fer∣ments; and all small Liquors hinder their Digestion; and for these Stomachs, the more solid Diet of Flesh-Meat is best, and small Ale, and nothing of Vegetables, but well fer∣mented Breads.

2. The viscous Vegetables, which contain a pungent Salt mixed with much Mucilage, as Onyons, Leeks, Garlic, Radish, Turnip, Cab∣bage; these have a Mucilage hard to be di∣gested, and an Acrimony which rarefies it into Wind, and Ructus; and from hence we know all windy Herbs, by having an Acrimony lodged in a Mucilage.

3. All the sweet and mucilaginous Legumina, as Beans, Peas, are hardly digested, by reason of their Sliminess and Sweetness, apt to ferment.

Wines of the sweet and mucilaginous Fruits, as Figs, Raisins, Grapes, and other Fruits, and all the Mault-Liquors made of Corn, are full of a vegetable Mucilage, and contain also an oyly, acid Spirit, which is stopt from its due Fer∣mentation by the Sliminess, or outward Ac∣cidents, or for want of a due Ripeness in the Fruit it is made of; for this Reason, Wines made of our acid and crude English Fruits are very windy, the airy, elastic Particles seem to mix with the oyly, acid Spirits of all Vege∣table Liquors; and when they are not thorow∣ly fermented those elastic Particles remain mixed with the crude, slimy Liquor, and create the Windiness of it; or if any fermenting Liquor be shut up in Bottles before those elastic, airy Particles have evaporated, which are observed to produce the Froth in all fermenting Li∣quors; they create a great windiness in those bottled Liquors, and they become very un∣healthful to flatulent Bodies.

Sugar and Honey make windy Liquors, be∣cause they are apt to ferment, and their Spi∣rits are depressed, and the airy, elastic, fer∣menting Particles are detained by their innate Gummosity.

4. Oyls and Fats are hardly digested, be∣cause of the Mucilage they have joyned with them; so Butter, Oyl, and fat Meat, lie long in the Stomach, and are hardly turned into a

thin Chyle; and for this reason Chessnuts, and all oyly Nuts, are commonly thought windy.

5. All crude Plants, as Spinage, Lettuce, Purslain, Mushrooms, are windy, by reason of their crude Mucilage, and unaptness to be di∣gested.

6. All Acids, and acerb Fruits, are windy, as being less apt to ferment, unless with con∣trary Salts.

Mr. Boyl's Vacuum proves all Liquids to be full of airy Particles, which rise upon the pumping of the Air; but that Acids have the least of it; and therefore I have observed March-Drink to have the least Windiness, and all other ripe Liquors.

7. All very mucilaginous Flesh-Meats, as the Extremities of Animals, and Fish, and Water-Fowl, are accounted windy, by reason of their abundant Sliminess.

II. All external Causes which hinder a just Fermentation, produce Windiness, as Idleness, want of due Exercise, too much Sleep, cold Air, Fear, Sadness, too much Evacuation by Venery, Baths, Exercise, spend the Spirits too much, which help the Invigorating of the stomachic Ferment, and all Evacuations stopt in the Haemorrhoids or Menses vitiate the sto∣machic Ferment, by mixing the Guts with it; and in Obstructions of the Viscera are blown up continually.

The internal Causes of a cold Flatulency, are,

1. A Stomachic Ferment which wants Spi∣rits, being only sowre, or mucilaginous, acerb, or austere.

2. The vapid, watery, mucilaginous or crude State of Blood and Humours; for they who have a strong Heat, or due Fermentation, have no Flatulencies, unless the Meat be of the qualities above-mentioned, which are un∣fit for Fermentation, and so cannot throughly be dissolved by it, by reason of their unapt∣ness to ferment.

They who have a very low Digestion have no Windiness, because they cannot raise the Spirits in the slimy Meat so far as to be∣come windy; but those only are flatulent who can digest to some degree, whereby the Spirits begin to separate, but do not perfectly volatilize themselves, and separate the aery Particles from the fermenting Liquor, which, by its Sliminess, retains much of the aery, elastic Particles.

3. When the Pylorus is so obstructed, that the alimentary Tincture does not descend to the Guts, it becomes windy in the Stomach.

4. When the Choler does not correct the Acidities of the Aliments digested, as in the Jaundice, Flatuosities are produced.

5. In the Obstruction of the Viscera, the Spleen-Juyce, or the Hepatic, is mixt with the animal Ferment in the Stomach, and vitiates the Digestion; or the conglobate Glands send their serous Lympha's thither in Catarrhs, or the Obstructions hinder the Distribution of the Chyle.

The Cure of Flatulency consists,

1. In Evacuation of the slimy Humour, which burthens the Stomach, by Vomits, and Purges, and Clysters, which are Carminative and Phlegmagogues.

2. By avoiding all noxious, windy Meats and Drinks, and using a contrary Diet to help Digestion, as those above-mentioned, and all the carminative Aromatics added to it; as Pepper, Ginger, Cloves, Nutmegs; and by a∣voiding all fulness of Diet, and Surfeits, and to use a very simple Diet of Flesh-Meats, small Ale, and Bread, and no other; to avoid Suppers, and Venery after Meat, and much Exercise, and all sorts of Vegetables in Diet, as Legumens, Mault Drinks, and Sallets.

3. The pituitous, acerb and vapid Temper of the stomachic Ferment, and of the Blood, must be corrected by Digestives above-men∣tioned; and the Phlegmagogues must evacu∣ate it, as Pilulae Aloephanginae, &c.

4. The Matter rarefied into Flatus must be evacuated by Pil. Mastich. Aloephangin. by Clysters and Vomits.

5. The Flatuosities must be discussed.

1. By sweet Aromatics; as Semen Ammcos ʒss. boiled in Wine, or Caraways, Cummin, Fenil, Aniseed, Dill, Lovage, Parsly-Seeds, in∣fused in Wine, or Eleosacchara of them; as, Fenil. Ol. Gutt. 6. in Wine, Daucus-Seeds in Beer. •…•…eptic Powders of the Seeds mentioned, and restaceous Powders, Roots of Angelica in Powder or Wine, Spirit or Tincture of Impe∣ratoria, wild Parsnip-Seeds, Lovage-Roots, boiled.

2. By the acrid Aromatics; as Pepper, whose Tinct. with Brandy, or Spirit of Sal Armoniac, or Diatrion, Pipereon in rotulis, cum Sacch. & Ol. Feniculi, Cubebs, Cardamom in Spirit, Tin∣cture or Wine.

3. The Laurel Aromatics; as Ol. Cinnam. Caryophill. cum Sacch. Forbiculi, addend. Ambr. Grys. Confect. è baccis Lauri ʒij. ante pastum; O∣range Peels and Limons, Nutmegs, Winter-Bark in Tincture or Wine, or Bay-Berries in Wine.

4. Terebinthinate Aromatics; as Juniper-Berries candied, No. X. or Syrup of the same made with Wine, or Juniper-Wine; Enula compound Candied.

5. Acrid, sweet Aromatics: Calamus Aroma∣ticus, Ginger, Zedoary, Galanga, which may be infused in Wine or Brandy thus, ℞ Calami Aromatici, Zedoarii, Galangae, Zinzib. an. ʒij. Senae ʒvi. Agarici, Turbethi, an. ʒiij. Cardamom

ʒi. Fiat infus. in Vin. alb. lbij. colat. Capiat ℥iij.

Let Zedoary be chewed in the Mouth, or infused in Wine.

Use Costus and Iris in Wine or Tincture.

6. Cephalic, acrid, styptic Aromatics, and hitterish; as Calaminth, Mint, Penny-Royal, Thyme, Rosemary in Wine, or their Oyls in Lo∣zenges, or spec. Diacalaminth in Lozenges.

7. Bitters deterge the phlegmatic Matter joyned with Aromatics; as Wormwood-Wine with Sal volatile oleosum, or Enula, and Orange Peels, Chamomil Flowers two handfuls in a Bottle of Sack; bitter Wines of Centaury, Gen∣tian, and Orange Peels.

Decoction of Polium Montanum in Wine, or Conserve of Tansie.

Theriaca, or Mithridate with Wine, Syrup of Carduus ℥iij. with ℈i. of Extract of Ca∣lamus Aromaticus.

8. Foetids; as Rheu in Wine, or Syrup, or distilled, or in Clysters; and outwardly, Oyl of 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 dulcis ʒss. Laud. gr. ij. Ol. Anis. Gutt. 2. Syr. Foe∣niculi ℥i. Misce.

The external Applications are Fomenta∣tions 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. Peru ʒij.

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 Fermen∣tation, perfectly cures all Flatulencies; but those which depend on the Obstruction, and Tumour of the Viscera, cannot be cured with∣out a respect to these Distempers that occa∣sion the Flatuosity. Such are the Flatuosities in the Tympany.

And the Distempers of the Nerves, as Hy∣steric Fits, and Asthma, which produce sym∣ptomatical 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 Fer∣mentation; 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 Car∣minatives

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 Ex∣ercise or Bathing.

The drinking boiled or warmed Drink with Steel, may be convenient in the Windi∣ness 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 de∣pressed Fermentation of Humours, but dis∣agrees with the contrary, which arise from too high a Fermentation of our Humours, espe∣cially in their beginning, whilst a high Fer∣mentation 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 Sangui∣fication 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 ap∣pears by its Inspissation by the Fire, or Coagulation by Alum, or other Acids, is na∣turally changed, by a long Circulation and Separation of its superfluous Humidity, by Sweat or Ʋrin, 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 Gum∣miness; for then we believe Humours have attained their perfect Digestion, when there appears a fibrous Hypostasis in the Ʋrin, 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 Vo∣latility, both of the Volatile Salt, and Oyl in the Blood.

The abundant Aquosity of the Serum ought to have been evacuated by Sweat and Ʋrin; but the Chyle being not fully digested, the watery part cannot easily be separated from the viscid contents; neither can it ac∣quire its Salt Tastes, which fits it for a Se∣cretion by its proper Glands: hence it will inevitably follow, that the Veins and Lym∣phatics 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 can∣not circulate through the Lymphatics, it pro∣duces 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 com∣pressed by the Tumours of the Viscera.

2. The Serum may be evacuated into the Cavity of the Head, in the Hydrocephalus.

3. Hydrops Thoracis, is when it is evacu∣ated into the Cavity of the Breast.

4. In the Dropsy of the Womb, the Water is contained in the Cavity of it, or its Testi∣cles, or distends the Lymphatics into Vesiculae.

5. In the Hydrocele, the Water is evacu∣ated into the Cods.

These Distempers depend on too great a Serosity of the Blood; but they being Eva∣cuations of it into particular Cavities, ought to be treated of under that head.

The external Causes of the Serosity of the Blood, are,

I. A wet and a moist Region, which sup∣plies great, foggy Air, for our Respirations; and by that we imbibe its Humidities, and that also hinders Transpiration, and so in∣creases the Serosity.

II. A crude, watery, mucilaginous Diet of Vegetables, Fish, immoderate Drinking, Milk-Meats, Broths, Water drinking, Herbs, and Fruits.

III. The Intermission of dew Exercise, which ought to discuss by Sweat; and that also helps Chylification, Sanguification, and the Circulation, and Secretion of Humours.

IV. The Suppression of Evacuations by Sweat and Ʋrin in the Stone, or the Sup∣pression of Fontinels, Menses, Haemorrhoids, or Looseness, make the Blood more serous.

V. The Sanguification is weakened by great Evacuations, as Haemorrhagies, Dysenteries, Fluxes of the Menses; as also, by the Fluor Albus, and Vomitings, and Quartanes.

VI. Sadness and Sleep stop the Motion of our Spirits and Humours, and by that means hinder our Sanguification of the Chyle.

The internal Causes of too much Serosity of the Blood, are,

1. A weak Ferment, and a watery Chyle.

2. A vapid, watery Blood, which is less florid and oyly, and wants its due Saltness, by which it ought to turn the new Chyle into the Serum, and the Cake of Blood.

3. The Circulation of the Blood being hindred by any inward Polypus, or Tumour of the Viscera, as the Lungs, Liver, Spleen, Kid∣neys, either cause an Extravasasion of the Se∣rum, or hinder its Digestion and Sanguifica∣tion, and the Stagnation of it is observed in some part.

The Circulation of the Blood is deficient in the languid and dying, and their Legs pit.

The Circulation being often stopt, occa∣sions that Dropsies follow, Asthma's, Hysterical Fits, and other Convulsions.

The Signs of a serous Constitution, and of the serous Cacochymia, are,

The Use of watery Meats and Drinks, Eva∣cuations of Sweat or Ʋrin, or any other stopt.

The Swelling of the Belly, Legs, or Face, under the Eyes, much Sweating, or great quantity of pale Ʋrin, watery Stools, and much Water contained in the Blood, when let forth, above an equal weight of the Serum, in re∣spect of the Cake.

The Cure of the serous Cacohymia requires,

First, A dry Diet, and that which is heat∣ing, drinking Wine, or strong Beer, Roast ra∣ther than Boiled, all manner of salt, bitter, acrid or aromatic Pickles, and abstinence from much Liquids, only lbiss of Wine in a Day, for 40 Days, or else with Wormwood, Juniper-Berries, Anti-scorbuties, and Ashes in constant Drink.

Secondly, The Evacuation of the Chyle, which is watery, from the primae viae, Blood, or Cavities of the Body.

1. By Purgers, which, by their Tithy∣maline Acrimony, carry off the Water; as Extract. Esulae, Pil. De Gambogia. Turbeth.

2. Or by Purgers which have an acrid Resin; as Jalap, Mechoacan, Scammony, with Merc. dulcis.

3. Or by nauseous Bitters; as Syrup. de Spina, Roots and Seeds of Dwarf Elder, Juyce of Briony, Solanum Lignosum, Soldanella, Troches of Alhandal, Elaterium, Extract of Hellebor.

Or by other gentler Acrids; as Jayce of Iris.

Or Vitriolic Minerals; as Crystals of Silver, Squamae Aeris, Antimonials, Infusion of Cro∣cus Metallorum, Mercurius Vitae, Turbeth. Mi∣neral. and these work by Vomit, and eva∣cuate the Serum both ways.

Thirdly, The Serum must be evacuated out of the Cavities by Paracentesis, unless the Dropsie depend on a Schirrus of the Vi∣scera, for that is incurable.

The Parts may be pricked with a Needle above the Knee, and Escarotics applied of Ash-Ashes, or Blystering Plaster.

Fourthly, The serous Matter is most plen∣tisully evacuated by Ʋrin.

• 1. By Lixiviums of Broom, Juniper, Bean-Ashes infused in White-Wine, with Orange and Limon Peels, or Flints extinguished in Wine.
• 2. By Salso-Acids, Tart. Vitriol. Sal Ar∣moniac. or Salt of Wormwood, and Spirit of Salt dissolved in any diuretic. Julep.
  • Sal. Succini, Sal. Prunell. or Salt of Tartar nitrated, the Herb Kali half a dram three Mornings successively.
• 3. By acrid and caustic Turpentines, Juniper-Berries.

• ...
  • Golden Rod, Conyza Roots, Enula Cam∣pane, Squinanth.
  • Asarabacca Roots, Spikenard.
  • Leaves of Arse-smart.
  • Savin, or Pine-Leaves.
  • Hepatica Terrestris.
• 4. By watery Caustics.
  • Ranunculus Hederaceus, Aaron Roots.
  • ...Anagallis Mas, Ros Solis.
  • Squills, Garlic, Acrids; as Garlic infused in Ale, or its Juyce in Broths or Onions, or Leeks in the same, or Nettle Roots, which have a caustic Juyce in them.
• 5. By Cresse Acrids.
  • Infusion of Mustard-Seed in Wine, Spirit of Scurvy-Grass, and the Leaves of Scurvy-Grass, Juyces of Water-Cresses.
• 6. By aromatic, sweet Acrids; as,
  • Daucus, Parsley, Fenil, Dill-Seeds, distilled Water from Water Parsnip, Roots of long Fenil, Smallage, Parsley, Chervil.
• 7. By the smoaky, bitter Acrids; as,
  • Eryngo, Scabious, Carduus, Roots of Bur∣dock, and the Seeds.
• 8. By the aromatic, bitterish Acrids; as,
  • ...Penny-Royal, Hyssop, Rosemary, Sage.
• 9. By the acrid Legumens; as,
  • Asparagus, and Butchers Broom-Roots, Periclymenum Flowers, Broom.
• 10. By the acrid Foetids; as,

• ...
  • Rheu, Crocus.
  • Rheu boiled in White-Wine, Posset-Drinks, help the Tympanitical to make Water plentifully.
• 11. By the bitter Acrids of a wormwood Taste; as,
  • Sea, and common Wormwood.
• 12. By the acrid Bitters of a Mather Taste; as,
  • Radix Rabiae.
• 13. By Acrids of a laurel Taste; as,
  • Bay-Berries, Ash-Seeds, tops of Holly, and Ivy-Berries.
• 14. By acrid Insects; as,
  • Millepedes, Earth-Worms, Scarabaei, Grashoppers.
• 15. By burning Acrids of the Orris kind; as,
  • Xyry, Acorus.
• 16. By the bitter Acrids; as,
  • Grana Alkakengi, Bacc. Fraxini, Bubulae.
• 17. By volatile Salts, and chymical, acrid Cyls of Vegetables, or Bitumens.
• 18. By Acid Minerals, Spirit of Salt, Oyl of Vitriol.
• By acid Vegetables, Juyce of Limons, Cream of Tartar. Vinegar helps the Thirst.
• 19. By the lamium Faetids; as,
  • Hedera Terrestris.
• ...

• 20. By the strong Bitters; Salvia Agrestis, Lupulus, Scordium, Chamaedrys, Marrubium, Vervein.
• 21. By the sweet, nauseous Bitters; as,
  • Centaury, Trifolium Palustre, Gentian.

Fifthly, The Serum may be evacuated by Clysters; as,

• 1. Ʋrinous.
• 2. Terebinthinate.
• 3. Of the bitterest Purgers; as Coloquin∣tida.
• 4. By Sulphurous Medicines; as Infusion of Crocus Metallorum.
• 5. By Tithymaline Acrids added; as Gam∣bogia ʒss. dissolved in Sack.

Sixthly, A sweating Diet of Guaiacum; and with that he may dilute his Wine for or∣dinary Drink. Baths, or Fomentations, or the frequent Use of Venice Treacle, discuss by Sweat; and the Balsamum Polychrestum.

Seventhly, All Hydropical Tumours may be discussed by Baths, Fomentations, Cataplasms, Oyntments, Plasters.

1. By the acrid, foetid, and aromatic Plants above-mentioned, being boiled in salt Liquors; as Sea-Water, a Lixivium of Ashes, or Aqua Calcis.

2. By the Stercora of Animals boiled in Wine, Ʋrin, or a Lixivium, and Sulphur added to them.

3. By Purging Ʋnguents; Ʋng. Aprippae, Arthanitae, Oyntments of Elder Bark, and Dwarf Elder. By Oyntment of Birch-Bark and Leaves.

4. By Caustic Plants, or Animals boiled in Oyl; as Oyl of Scorpions, Oyl of Flammula.

5. Cataplasms of Roots of Wild Cucum∣bers.

Indication requires the higher Fermenta∣tion of the Mucilaginous Chyle, by the Tastes mentioned in the Cure of a low Fermenta∣tion; but these more specifically respect the Serosities, and cause its Sanguification.

First, All sorts of Bitters.

• I. The nauseous Bitters, or Lychnis Bitters; as Centaury, Buck-Bean, Saponaria.
• II. The Mather Bitters; as Rubia, Celan∣dine.
• III. The Wormwood Bitters.
• IV. The smoaky Bitters; as Carduus.
• V. The Turpentine Bitters; as Enula, Eu∣patorium.
• VI. Lamium Bitters; as Chamaedrys, Mar∣rubium, Scorodaria.
• VII. The Pea Bitters; as Broom.
• VIII. The Laurel Bitters; as Ash, and Birch, Bark, and Seeds.
• ...

• ... IX. Bitter Gums; as Aloes, Myrrh, Am∣moniacum.

1. These Bitters supply the want of the bitter Acrid of Choler, necessary for Dige∣stion and Sanguification of the Chyle.

2. All acrid and caustic Plants make the Blood more florid, and so we find them to help Sanguification.

3. All Salt Tastes, volatile and fixed, make the Blood more florid; they supply the want of an Animal Salt, which, by absorbing A∣cids, turns the Chyle into Blood, and promotes the Mixture and Sanguification of both.

4. Testaceous Medicines, the Calces of Mi∣nerals, and Ashes of Animals, by absorbing the Acidities of Chyle, help the Mixture of it, and the Blood.

5. Oyly, acrid, and resinous or oyly Plants, exagitate the red Part of the Blood, and sup∣ply its defect; as all Aromatics, and aroma∣tic Wines, and volatile, oyly Salts.

6. Mineral Sulphurs raise the oyly, red Part of the Blood; as Chalybeats, Antimonials, Cin∣nabarines.

I tryed the salt, clear, limpid Water, taken out of the Belly of an Hydropical Person by Tapping, and could neither inspissate it by Fire, nor coagulate it by Vitriol or Alum. This was the crude, lymphatic Liquor, too serous and crude; the Spleen was Schirrous after a Quar∣tain:

This Lympha sometimes appeared milky.

Though all the Serum be evacuated by Purgers, Diuretics or Blisters on the Legs; yet it will regenerate, if the Digestion of Humours be not raised, and the Schirrosities cured which caused its Evacuation into the Cavities, and the breach of the Lymphatics stopt, which seems impossible.

An Hydropical Gentlewoman was Tapped once a Week, for fourteen Weeks, and lived in a tolerable State for some time longer, by the help of five Grains of Laudanum every Night. No Diuretic caused Water; but Wine and Water helped that most, and al∣layed the hectical Symptoms. Every time after Tapping more Water was made by Ʋrin; but the Belly filled with the Serum in a Weeks time, and a Gallon or two was taken out every Week; but, at length, the Belly did not fill much, but sank, and a Plaster laid on helped its Tumour; and a Consumption, at last, most afflicted the Person who was be∣fore so Hydropical.

I have observed that Fomentation after Tapping abates the hardness of the Belly and Viscera.

CHAP. IX.

Of the Fermentation of the Hu∣mours into degrees above their Natural State.

WHEN the Fermentation in the Stomach is carried too high, the Contents of the Stomach become bitter or rancid, very acid, acrid, or salt; and so are all the Humours thence produced.

By a strong Fermentation all the Parts of the Chyle acquire an Acrimony; The oyly Part becomes rancid and bitter, and stinks; the acid Tartar, being volatilized, becomes corrosive, or acid-acrid; the earthy Part nei∣ther adhering to the acid nor oyly Part, is left in the primae viae, to go off by Stool; and the Mucilage of the Meat being attenuated by a high Digestion or Putrefaction, the Chyle becomes more thin, and fluid, and ni∣dorous Ructus frequently rise from the Sto∣mach.

Not only the Chyle, but the Blood also is vitiated by too high a state of the Prin∣ciples of the Chyle, and from the Volatility of the Oyl, and the Pungency of the Acid, the Blood is made more florid, and the Vi∣triolic Acid more sharp or corrosive, like the Spirit of Acid Juyces high fermented. A rosy Chyle will make a florid Blood, and an acrid, bitter, salt, acid Chyle will give the same quality to the Blood, and a putrid, thin Chyle will make a putrid Blood.

All the Diseases depending on this State of Humours, are, the hot Constitutions of Humours, and are contrary to the former described; which are the several Species of cold Constitutions; Fat to the Mucilage of Humours; a putrefied thin Consistence is contrary; and to the Acerbity, a vitriolic Acidity and Saltness; and to the Serosity, an Inspissation or Viscidity; and to a crude Fla∣tulency, a rancid Flatuosity, and nervine, wan∣dering Pains.

When the oyly, acid, earthy or viscid Prin∣ciples of Chyle acquire too high a State by Fermentation, they produce these several Species of hot Cacochymia's.

1. A Bitterness of the Chyle and Humours in Choleric Constitutions.

2. The Chyle and Blood in the hot Scurvy have a rancid, oyly State.

3. A Viscidity of the Serum, or Inspissa∣tion of the new Chyle mixed with it, as in Inflammations and Rheumatisms.

4. A Saltness of Blood.

5. A Vitriolic Acidity, or Corrosiveness of Blood.

6. A Putrefaction of Blood, which causes its want of Fibers, or Thinness, or Fluidity.

7. A Nidorous Ructus from the Stomach, and a hot, nervine Flatuosity, with convulsive Pains, or hypochondriac or hysteric Symptoms, and a feverish Temper of Blood.

The evident Causes of too high a Dige∣stion, are,

1. A Hot Diet, which digests and ferments too quick; so acrid, aromatic, vinous, Salt, and very sweet Meats, produce an acrid, aro∣matic, salt, vinous Chyle; and Honey and Sugar, and sweet Wines, are apt to ferment too much. All Flesh-Meats high salted, pep∣pered, or pickled, fryed, broyled, or baked Meats, breed a Chyle too rancid or hot. Fish, as Salmon, or Crabs, Lobsters, are apt to Surfeit, and putrefie in the Stomach. All Meats a little putrid before they be eaten exalt the Fermentation too much. All Gra∣vies, Anchovies, Oysters, and the Indian Sawces, are too great Stimulaters of a Fermentation in the Stomach, and all those Meats which con∣tain an Animal Ferment in them, as old Cheese.

II. By immoderate Labour, by the Heat of the Season, or the Countries nearer to the Sun; by Cares, Watchings, Anger, Joy, Pain, the Blood is heated, and its Circula∣tion quickened, and Sanguification is much promoted.

III. The same Causes produce a bitter, acrid Bile, which promote Digestion much, and Sanguification also. Fasting sharpens the Choler; and those who are apt to Vomit Yellow Choler, and those who digest too fast, have Choleric Fluxes. In Young Men, and hot Seasons, Choler much abounds.

IV. The Retention of salt, foetid Serum, for want of Evacuation by Sweat or Ʋrin, produces Feverish Dispositions, which cause a high Fermentation in the Blood.

The internal Causes of too high a Fer∣mentation, are,

1. A spirituous, foetid, sub-Acid or salt Ferment in the Stomach, and this ferments too much all our Aliments.

2. A natural 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 Salt∣ness 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 in∣fectious 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 Tem∣per 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 re∣quires,

First, That all the Evident Causes be a∣voided, 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 Vi∣trioli, 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 Tem∣per of the Ferment and Blood, and its fre∣quent Circulation, are to be corrected and checked,

1. By Acids; as Spirit of Salt, Vinegar, Sulphur, Niter, Alum, Conserve of Roses, vi∣triolated 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 Ic∣thyocolla, Borrage, Bugloss, Emulsions, Let∣tuce.

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 De∣coction of Cichory-Roots, or Dandelion in Whey, with Cream of Tartar.

6. Opiates stop the vapid Circulation of Blood.

7. Mercurial Medicines depress the Fer∣mentation and cool Humours, and stop Pu∣trefaction.

Fourthly, Frequent Bleeding abates the Fulness of Humours, and checks their Fer∣mentations, 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 Pa∣tient ought to be put into cold Water, or dipt, according to the Method communi∣cated to me by my Ingenious Friend Dr. Baynard, a Member of the College of Phy∣sicians; whose Success by it in Curing such Diseases as depend on too high a Fermen∣tation of the Blood, is very well known; and the Practice seems to me very Rational, if managed according to the Rules his Ex∣perience 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 Spi∣rituosity 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 Purg∣ing, 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 Mu∣cus of the Larynx and Aspera Arteria be∣comes 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 Ʋterinus.

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 in∣jure 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 Cho∣leric, 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 Ʋrin is thin, yellowish, or flame Co∣loured, 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 Choler may be more fully explained, and the Cure of its Bitterness by Coagulations, I will annex the ensuing Discourse about its Nature, Use, and Colours, and its Coagu∣lations by Acids.

Choler may be compared to the Juyces of bitter Plants, for their Bitterness depends on an Oyl and Acid, mixed with much Earth, digested into a particular State, and by the Mixture of these Principles they ac∣quire the Texture of Particles, necessary to a bitter Taste.

There is a good quantity of Water mixt with Choler, whose Superfluity is drawn off by the Lymphatics, that the Choler might be left more ropy. Some of the bitterness goes off with the Lympha, which gives a

bitterness to it, if it be tasted in the Vessels, which return the Lympha from the Vesica Bilaria; and because this meets the Chyle in the common Receptacle, it certainly helps there its Sanguification, which the Ancients, by Mistake, imputed to the Liver its self, but that is more rationally ascribed to Choler, which is produced by the Liver.

The Principles of Choler are easily mixed with watery Liquors, and diluted by them. When it is too slimy or hot, we use much Whey or Water for that end to dilute it.

A great quantity of an Earthy Principle appears in Choler, because it is apt to breed Stones, and it leaves a great Thickness or Crassamentum upon Evaporation.

The Oyliness in Choler appears in its ropy Sliminess, and for this reason it serves Painters to mix (like Oyl) with their Co∣lours; and it is used for the Washing of Cloaths, because of its Oyly Parts. I have observed in Faulcons a small quantity of Gall in the bladder of Gall, the Oleous Parts of Chyle being spent most on the Fat, and not digested so high, as to produce Choler; and the reason that fat Constitutions are more cool than the lean, is, because they breed less Choler.

Spirit of Harts-Horn put into the yellow Choler of a Hog precipitated it a little,

from whence, I supposed some Acid might be in it.

There is naturally no Volatile Salt in Choler, but that is made by Fermentation of it, or by a strong Fire in Distillation. This ought much to discourage Physicians from confiding in Chymistry for the Ex∣plaining the Nature and Principles of Ani∣mal Humours, since it produces so much of a Volatile Salt, which is not naturally in Choler; and I think I have a much clearer and certain Notion of Choler, and its Use, from its Sensible Qualities, especially its Taste.

The Green Choler of a Cow tasted sweet, bitter, sub-acrid, or a little pungent, and it turned Syrup of Violets green.

The yellow Choler of a Hog had the same, but a stronger Taste, and it turned Syrup of Violets green.

The florid Part of the Blood is that which the Ancient Authors meant by the Bilis Alimentaria, or natural Choler; for the florid Part being of an Oyly and Acid Nature, it is the immediate Matter of Choler; but the great Slime observable in Choler, is sent to the Liver by the Spleen.

All Choleric Persons have very florid Bloods, and that very hot, which both depend on the oyly, acid, red Part of the Blood.

Choler is easily mixed with Blood, if they be stirred together, and so gives a very florid Colour to it, which shews a great Agree∣ment betwixt the Red and Yellow in Animal Humours.

The change of the red, oyly Acid in Blood, to a yellow Colour in Choler, is from a further Digestion of the same Humour, or a Mixture of a Spleen Acid with it; so Brimstone, in its Natural State, is mixed with much Acid and Earth, and is of a greenish Colour; but when sublimed, it has less Earth and Acid, and then is of a yellow Colour; but if the yellow Flames be melted with Salt of Tartar, the Hepar Sulphuris is red, and the Balsam made of it, or its Tincture; but if a Lixivium be made of the Hepar, and it be precipitated by a good quantity of Acid, it becomes Milky, as in Lac Sulphuris.

The Oyl in Animal Humours gives us as great a Variety of Colour, according to its different kinds or quantities of Acid mixed with it, as Sulphur does in the Experiments mentioned, or in the Variety of the Colours of Metals, which depends on their different Digestions, or Mixtures of their Sulphur with a Mineral Acidity.

I. The Oyl or Butter in Chyle gives a Milky Colour, by the Mixture of it with a

Tartar Acid, and resembles the Colour and Mixture of Lac Sulphuris.

II. The Oyl gives a florid Colour to the Blood, by its Mixture with the volatilized Vitriolic Acidity and Saltness there, and this resembles the Hepar Sulphuris in Colour and Mixture of less Acidity, with a Salt∣ness.

III. The Oyl in the Choler is of different Colours, according to the difference of its Spleen Acid mixt with it, or the Acid of the Meats digested in the Stomach.

1. It is Green in Sheep, Hens, Rabbits, Cows, Dear, who feed on Herbs, which sup∣ply a great quantity of crude or acerb Tar∣tar to the Animal Humours. If we drop Spirit of Nitre into yellow Choler, it turns it Greenish, and our Excrements look Green from Chalybeate Water, in which there is the Acid of Sulphur joyned with a Stypti∣city. All our Green Vomits in Women are from a Mixture of Yellow Choler, and an Acid in the Stomach; they taste and smell Sowre: They are cured by the grossest Steel in Hysterical Women, or Testaceous Medicines in Children, when they are griped by a Green Humour; from which Observa∣tions it appears, that the Bilis Porracea is from a crude Tartar Acid mixed with Yellow Choler in the Stomachs of the Hysterical,

or Hypochondriacal, or Children Griped by that Humour; and the Green Choler of the Ani∣mals above-mentioned is, from the red florid Parts of the Blood, too much fixed by a crude Acid, and much of Earth, which those Animals have from their Food of crude Grass.

These Animals have a milder Heat than those who have Yellow Choler; the lowness of their Fermentation may be discerned by a less offensive Foetor of their Bodies, and the watery Paleness of their Ʋrins in a na∣tural State: From hence we may observe, that all Green Humours are signs of Indi∣gestion, and a crude Acidity, and they are to be cured as the Tartar Acid of Chyle, already described.

2. The Paleness of Choler is from a great Serosity mixed with it; and this is a sign of a great Weakness of Digestion, and a Serous Cacochymia.

3. The Sliminess and Sweetness of Cho∣ler is from a weak, pituitous Blood, and a sign of it, and belongs to Fat Constitu∣tions.

4. IV. In Animals, whose Heat is very strong, and their Fermentation more vio∣lent, and whose Bodies have a stronger Foe∣tor, as Men, Pigs, Cats, Dogs, &c. the Cho∣ler is of a Yellow Colour.

V. The Bilis Vitellina differs from the Yellow Choler only in Consistence and Acri∣mony; it is compared to the Yolks of Eggs, and is a sign of a viscid State of Blood.

VI. The Blue Choler is commonly called Isatodes, like the Colour Woad gives.

This I once observed in a Young Hy∣sterical Woman, who Vomited Blue after the Death of her Father, and upon a Sur∣feit.

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 Mix∣ture,

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 Fe∣ver, 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 dilu∣ted 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, with∣out a Salt Taste, and it seems an Oyly Acid, which, like that in Soot, is in a near Dis∣position to be made a Salt, by Fire or Fer∣mentation.

The Colour of the Oyls amongst Vege∣tables very much explains their several Di∣gestions.

Their Paleness is a Sign of a Serosity in Oyl of Walnuts, and Milky Juyces are Tur∣pentines dissolved in Water.

Their Sliminess of a Crudity in Oyl of Lin∣seed.

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, re∣present the State of Black or Citrine Cho∣ler.

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 ℥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 Coagu∣lations by an Acid.

Spirit of Salt coagulated it less, and the Coagulations were of a paler Colour.

Spirit of Niter coagulated the Choler in∣to Green Curds, which were very hard, and the Serum was very clear above the Coa∣gulations.

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 pre∣cipitate 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 di∣gested 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 arti∣ficial 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 Sto∣mach 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 coagu∣lated 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 pre∣vent 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 cor∣ruptive Fermentation of our Meat and Hu∣mours, 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 nu∣tritious Parts of the Meat are easily ex∣tracted from the rest by the liquid Juyces of the Stomach, and both the Oyly and Nutri∣tious Parts being dissolved in a Liquor con∣stitute the white Milky Liquor, which is our Chyle.

I took some dry Reliques of Peas, di∣gested 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 coagu∣lated 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 Coagu∣lation 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 Co∣lour; 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 Fi∣bers, and its Buttery Oyl.

IV. The Choler has its grosser Parts se∣parated 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, nutri∣tious 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 a∣bated 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 ra∣ther 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 Bit∣ter Choler.

CHAP. X.

Of the Hot Scurvy, or Oyly, Vitriolic, Rancid State of the Blood.

THAT Dyscrasie of the Blood, where∣in 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 Ʋrin, 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 Li∣quor, the following Symptoms, the Running

Gout, or Rheumatism in the Nerves, Convul∣sions, 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 Fer∣mentation of the Blood.

The Causes which produce the Oyly, Acid Temper of the Blood, are those evi∣dent Causes which excite an Ebullition, or Ef∣fervescence 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 Eva∣cuations.

3. The Scurvy is Hereditary, or Con∣tagious, or succeeds other Diseases; as Fe∣vers, Rheumatisms, Melancholy, Agues, espe∣cially 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 Fer∣mentation, and frequent Bleeding.

II. By Evacuating the Salt Serum by gentle Sweats, as will be hereafter men∣tioned, 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 Ʋrin.

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 correct∣ed, By,

1. Acids; as Wood-Sorrel, Juyces of O∣ranges 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 pre∣pared with Juyce of Limon. Purslain Water with Sal Prunell.

These Styptics, Acerbs, stop the hot Fer∣mentation 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 A∣cidity 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 Vitri∣oli 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 diffe∣rent 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 Wa∣ters, and the Chalybeate.
• 4. It must be diluted by Milk and Wa∣ter, by Avoiding fermented strong Liquors, and all hot Diet.

CHAP. XI.

Of the Viscidity of the Se∣rum, or Inspissation of the Chyle new mixed with it in the Sizie, Rheuma∣tic, 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 a∣nother 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 Visci∣dity, or Gelatinous, like Jelly Broths.

1. The Lympha Lactea, such as the Spit∣tle, 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 de∣praved 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 hin∣ders 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 some∣times very Viscid, and reflect the Light by flying about in the Eye, like Motes in the Sun, and the Thickness of the watery Hu∣mour is a Cataract, but that of the Crystal∣line 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 Ca∣tarrhs.

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 Visci∣dity, 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 Con∣sistence, 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 Ob∣structions of the Parts, and Rheumatic Pains,

and Pustules in the Skin. This Viscidity of the Serum makes the Ʋrin to have thick Contents; as in Rheumatisms, and all In∣flammations, 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 thick∣ned by too hot a Diet, which thickens its ropy Slime, and produces the Jaundice.

The Slimy Lympha of the Spleen, thick∣ned by too high a Fermentation, produces Obstructions in the Spleen, or this is thick∣ned 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 Ca∣seous 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 Ʋrin, 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 Di∣gestion, and quickens the Sanguification, and evacuates the Serum by Ʋrin.

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 Ʋrin, 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 new Chyle mixed with it, becomes a viscid Jelly, which stopping its Circu∣lation in the Glands, Membranes, and Mus∣cles; it produces all the Inflammations with Pain and Heat, so Milk, when sowre, often coa∣gulates by being boiled, and Milk injected into a Vein is presently coagulated.

5. The Vitriol Acid of the Spleen coa∣gulating the Lympha Lactea produces the Scrophulous Tumours, or the Cancerous; by coagulating the Serum it produces the Ar∣thritis

Vaga Scorbutica, and this is properly the Caseous Viscidity which is in all Ani∣mal 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 its 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 preci∣pitates its Viscid Parts from the rest of the Mass.

The Cure of the Viscidity requires,

I. A thin, watery cool Diet, and Absti∣nence 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 de∣scribed in the Cure of too high a Fermen∣tation.

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 Fermen∣tations 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 Ʋrin, 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 be∣comes purulent, and more fluid. In Rheu∣matisms the Siziness putrefies after some time, and passes off thick Contents in the Ʋrin, or glutinous Sweats: The Salso-Acids will help its passing off; as Sal Prunell. Vitriolate Tartar, Sal Armoni∣ac.

We know no Medicines which will help the Putrefying of the Viscid, but those which ripen Imposthumes, or help the ripen∣ing of the Phlegm in the Lungs, as the sweet Slimy Roots; and Fruits may be use∣ful, as Pectoral Decoctions, and Ptysans, and keeping the Body in a moderate Heat, and moist thin Diet.

The watery Antiscorbutics dilute the Vi∣scidity, and incide it, or else are good Diu∣retics; but I learnt by the following Ex∣periment, 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 pre∣vented.

1. By Evacuating all Acids by Vomits, and Aloetic Purgers, to which Salt of Worm∣wood, Steel, or Mercurial Powder, or the Testaceous, are added.

2. The Acidity is cured by Steel, or Mercurial Medicines, or Salts, Ashes of Ani∣mals 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 al∣ters 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 Stypti∣city, 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 preci∣pitated out of the Blood by Styptics, as the Cortex, or Acerbs; so Sloes pounded in a Mortar are put into ropy Wines, to pre∣cipitate their Mucilage, and they shake them together, and after eight Days it is clear.

Vitriol. Martis much helps the Depura∣tion 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 Carnivo∣rous Animals; but that depends on the Taste of their Flesh-Meat digested, which contains the salt, serous and nutri∣tious Juyces of another Animal, or else it is the natural Taste of the Lympha, which is the Ferment of their Meat, and is pro∣duced in the Blood, and brought thence into the Stomach; but this Saltness depends upon the Nature of our Diet, and is exter∣nally 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 Distil∣lation 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. ʒi. of Salt of Harts-Horn will imbibe ʒij. 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 Se∣rous Part of the Chyle, and passes with it into the Blood, and the Ʋrin seems to be produced from this Salso-Acid Serum, when it has parted with the more Caseous, Nu∣tritious Parts of the Chyle in the Blood Vessels.

That the Choler may help to produce the Excrementitious Parts of the Ʋrin, 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 Ʋrinary Passages, which seem to be Choler coagu∣lated.

Bitters are accounted Diuretics, and the Gall does naturally pass by the Ʋrin in the Jaundice, and usually gives a Citrine, or Red, or Yellow Colour, or Black to the Ʋrin.

Choler easily dissolves in Water, and seems to give it a Colour like Ʋrin. 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 Ʋrin. The superfluous Parts of the Chy∣lous Substance produce the Contents in the Ʋrin, which makes it probable, that the Salso-Acid part of the Chyle produces the salt, serous part of the Ʋrin, 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 Sto∣machs 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 Ʋrinous Salt, for we cannot extract any volatile Salt out of Vegetables till they have been putrefied, and then they yield Ʋri∣nous Spirits, and by putrefying Blood, Ʋrin, or Choler, a plentiful volatile Salt is pro∣duced, separable by a gentle Heat.

The Sanguification of our Aliments, dis∣solved by Digestion, seems to have these several steps; for by correcting the Aci∣dities 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 con∣tains the Caseous and Watery Parts, and the Salso-Acid Aqueous Superfluities pass off by Ʋrin.

The Natural Tartar in the Chyle mix∣ing 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 na∣tural 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 Ʋrinous, and is carried off naturally by Sweat and Ʋrin.

By the Rise of the Muriatic Saltness from the Choler it appears, that bilious States of Humours, by a higher Digestion, be∣come Saline, or Muriatic, and the Signs of each Constitution differ only in de∣grees.

The Pulse is great, frequent, and hard; the Thirst is great, and they drink fre∣quently; their Taste of the Saliva is Salt; the Colour of the Ʋrin 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, Diar∣rhaea'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, pro∣duces 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 pro∣duces the Scab, or Consumption of the Parts; it destroys its Natural Caseous, Nutritious Parts, and carries them off by Ʋrin.

The Blood is made more thin by being very salt, its thick Viscid Parts being cor∣roded or precipitated, as in Haemorrhagies; and corrodes, as in the Menses.

The Choler is made more acrid and bit∣ter, and of a darker Brown Colour.

The Juyces of the Spleen become Salso-Acid, and less slimy, and less fit to sepa∣rate the Choler from the Blood.

The Tears of the Eyes corrode and in∣flame 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 Ʋrinous Salt∣ness, 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 be∣comes foetid, and ferments the Humours more.

3. Too much Watching, Anger, Cares, inflame the Spirits.

4. The Evacuation of the Salt Serum by Water or Sweat being suppressed, or the Binding of the Body.

Whatsoever ferments the Blood too much breeds Choler, and that the Animal Saltness.

The internal Causes of Saltness, are,

1. The Natural Saline Temper of the Blood, which supplies a Ferment for the Chyle of the same Nature, to turn it into the like Saltness.

2. Too quick a Circulation of the Blood excites too great an Ebullition, and makes the Choler more acrid, and the Salt more sharp, and in greater quantity.

3. The acrid Choler, and sharp Acid of the Spleen, or Tartar Acid, which is corro∣sive, 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, Kid∣nies, or other Viscera, give a Ferment to the Blood, and putrefie it into a Salt∣ness.

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, wa∣tery, acerb, mucilaginous, farinaceous, sub∣acid.

The Air dry, and not foggy Sea Air.

II. The Salt Humours must be evacu∣ated 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 evacu∣ates plentifully the Salt Serum, and Ae∣thyops 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 Fermen∣tation.

IV. The Salt Serum is sweat off by salso-acid or urinous Medicines, and for the same end we use Baths, and much Exer∣cise, 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 Fer∣ment of the Stomach, the acrid Bile, or sple∣netic, sharp Acid, or that of the Stomach, must be corrected, and the frequent Ebul∣lition, 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, De∣coction 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 Ʋrin contains an Acidity na∣turally 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 Ʋrin, as well as its Bitterness. Hence it appears, how great a Correcter of Choler the Ʋrin may be, and how much it may preserve the Humours from Putrefaction, as it preserves Ʋlcers 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 Cho∣leric Heart-burning in the Stomach, and this may correct the Bitterness, as well as A∣cidity of Humours. But from this Expe∣riment let our Prescribers consider, whe∣ther 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 Worm∣wood, 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 dis∣cern 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 Ʋrin, and the Ancients called those Consti∣tutions 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 Glands, for the Use of the Choler, which is preci∣pitated from the Blood by it. I boiled a a fresh Spleen of a Hog, which made a very slimy Decoction; I put some Choler to it, and they readily mixed together; and I thought it very probable, that the Sliminess which makes Choler ropy was from the Spleen: This vitriolic Acidity may give a Consistence to the Blood: It fixes its Salts and Oyls, by coagulating with them into a salso-acid Taste, and by that disposes the Serum for its passage by the Kidnies.

I have described the Tartar Acid above, but here must consider only the vitriolic Acidity, as an effect of too high a Dige∣stion, or Fermentation of the Humours, and being in this State, the Ancients called it Atra Bilis, which is extreamly hot, corroding, burning, exulcerating, and being spilt upon the Earth, it ferments it like Vinegar, or Aqua Fortis, and excites Bubbles.

The Ancient Physicians reckon four Spe∣cies of this Atra Bilis, but in reality there

is but one, which is produced from the vitriolic Acid of the Blood, by a Fervor or Putrefaction of Blood, and the differences of the Atra Bilis are either from a Mixture of Choler with it, or Blood, or Serum of the Blood, or Corruption of some of our Diet in a Surfeit.

1. They attribute one Species of the Atra Bilis to the Exustion of Choler, which, in reality, is nothing but a Mixture of the splenetic Acidity too high digested with sharp Choler, and this Mixture is either na∣turally made in the Gall Bladder, and He∣patic Vessels, and the Choler is then observed to look black in the Vesicâ Felleà upon Dis∣section; or else, this vitriolic Acidity being pretty naturally evacuated into the Stomach and Guts, it there mixes with the Choler, and produces black Vomits, and Stools black, and this appears in the black Jaundice by the black Colour of the Skin, and in some Fits of the Cholic. Generatio Atrae Bilis à nimio calore dependet, quia humores valde adurere solet, was the Observation of Sen∣nertus.

2. They attribute a second Species to putrid, burnt Blood, which is only the high digested vitriol Acid of the Blood, mixed with putrid Blood, which is made very black by the Acidity, and this appears like Pitch

or Tar when it is evacuated from some Ar∣tery in the Stomach in the black Hypochon∣driac Vomitings, or from the Blood-Vessels in the Piles, or bloody Stools. The real Atra Bilis is distinguished from this, because it does not grow thick, as Blood being cold does. This Species gives a Blackness to the Ʋrin, and if the Blood be taken from a Vein, the black Faeces subside to the bot∣tom of the Dish, as this may be observed, for which reason I cause such Blood to be taken in a Glass.

I have met with a remarkable Instance of this kind in a Gentleman, after a long Fit of the Gout; he was about Fifty Years Old, and always subject to Pains, and Vo∣miting ill Humours from his Stomach.

He Vomited a black Serum in great quan∣tities: I guess four or five Gallons in a Weeks time; what came by Stool was black, as Tar; his Blood let out of the Veins of the Arm had a great black Sediment, like that he Vomited; the Blood taken away looked very Sizie or Rheumatic, and the black Sediment filled half the Glass, which was full of Blood; upon the Humour which was Vomited, I made the following Expe∣riments.

The black Serum turned reddish with Spirit of Harts-Horn, and it had the same

Colour from Salt of Wormwood mixed with it, whence it is evident, that this black Se∣rum was originally Blood, the red Part being blackened by an Acid; this would not inspissate by the Fire, and therefore was not pure Serum, neither did it contain much Viscidity in it, for Oyl of Vitriol could not coagulate it, neither did it change its Colour, because it was changed black before, to which Acids change the Blood; neither for the same reason did Alum coa∣gulate it, or change its Colour, for putre∣fied Humours neither can be inspissated by the Fire, or coagulated by Acids.

Sublimate alone coagulated it, and changed it into a greyish Colour.

Galls did not blacken the Humour more, but set to the Fire it turned whitish; and hence it appears, the vitriolic Acid of the Blood does not strike a Black so great as common Steel vitriols.

Syrup of Violets mixt with the black Se∣rum became reddish, as if an Acid were mixed with it; and from hence I collect, that some Acid was in that black Humour. I observed no Smell in that Humour, nor the Patient any Taste, as he informed me.

I evacuated this Humour, being corrupt, by small Beer plentifully drank, by which he Vomited plentifully, being Sick; and I

Purged him with Sena every Day, or gave Glysters. When this black Humour stopt its Evacuation, he was very Sick, and it caused Convulsions.

I could not procure the opening of this Gentleman, when Dead, and so wanted an Information whether this Humour came from the Arteries of the Stomach, or the Bileducts.

3. The Third Species of Atra Bilis was attributed, by the Ancients, to the Pituita Salsa, which, by long Adustion, grew cor∣rosive, and this seems only to be a sharp, fiery Salt of the Blood mixed with the vitriolic Acidity, by which it is made a black Serum or Sanies, such as in cancerous, or other putrid Ʋlcers.

4. The Fourth Species of Atra Bilis the Ancients make the Natural Melancholy, burnt, or putrefied, or over-fermented, and this is that I call most properly the Atra Bilis, which, by Mixtures, makes the several Species menti∣oned: and one more I find Authors have forgot, but I have met with it in my Pra∣ctice, and that is the Meats that corrupt and putrefie in the Stomachs of those who have that Atra Bilis in their Bloods, for this blackens the Vomits in such Constitutions, and gives also black Stools; and this I lately observed in a Person very Healthful, of a

good Stomach, but black Countenance; at first he Vomited black, and bluish Humours afterwards, but the Stools were all black, with Fainting, and cold Sweats.

I let this Patient Blood, but found no Blackness in it; so that these black Serum Stools were no Corruption of that; neither would Spirit of Harts-Horn turn this Humour reddish, as it did the black Humour which was produced from the Blood. I Purged him, but after some few Stools at first black, none of the last were so; and by Purging off the Surfeit, which was made by stale Beer, and hanged Beef, he recovered.

The Signs of the vitriolic Humours are chiefly the Evacuations of the black Hu∣mour by Ʋrin, and black Spittle from the Lungs, like a Spider's Web over it in the Asthmatic, and Splenetic. The Saliva tastes salso-Acid in Catarrhs, Ʋlcers of the Mouth and Gums, and Rottenness of the Teeth. The Mucus of the Larynx being Coughed up causes Consumptions, Spitting of Blood, Catarrhs, and tastes sweet, vitriolic, like Blood it self.

The slimy Lympha of the Stomach being vitriolic, causes Vomiting, Heart-burning, or a great Appetite, Hypochondriac Ructus, and Pains of the Stomach.

The Nervous Lympha is vitriolic in Me∣lancholies, which causes a Fear and Sadness without a manifest Cause, an implacable Anger, Watchings, or Dreams of black things, or Devils. Their Motion is slow and grave, their Aspect inconstant, sad, and frightful.

The serous and nutritious Lympha is salso∣acid in the Hypochondriac, by which it is made unfit for Nourishment, for nothing nourishes but a sweet Humour. The Aci∣dity curdles the Serum, and that stops in the conglobate Glands, and breeds the Scro∣phulae, and schirrous Tumours of the Liver and Spleen.

The Ʋrin is pale, and plentiful in Melan∣choly Constitutions, and frequently full of a Sediment, which sticks to the sides of the Pot.

The pale Ʋrin gives an Acid Dysuria to be tempered by Harts-Horn Spirit, or Steel.

The Blood, the Choler, the Serum, and the Juyces of the Stomach, look black by the Atra Bilis.

The Skin appears dry, hard, cool, and rough. The Colour of the Face is brown, or black, or lead coloured, from the Atra Bilis mixed with the succus Nutritius. The habit of the Body is thin, and lean, and the Hair is black, hard, and curled.

The black Humour is vomited, and purges downwards; the Haemorrhoids swell, and break; there is much Spitting, but the Belly is bound; the Ʋrin is black, livid, thick, but sometimes thin and white; a Cremor swims on the Ʋrin with much farinaceous Sediment.

The Pulse is slow and hard.

Melancholy Distempers preceed; as Quar∣tans, Swelling of the Spleen, Leprosie, Va∣rices of the Legs, Haemorrhoids, great Vo∣racity, and little Thirst, but Acid Ructus.

Their Parents were Melancholy. The Age betwixt Forty and Sixty, and a vitri∣olic, natural Temper of Blood and Spirits, and the Autumn dispose to Melancholy.

The external evident Causes of the Atra Bilis, are,

1. A high fermenting Diet; as old Cheese.

Flesh-Meats which are strong and black∣ish; as Venison, Hare, Swines, Beef, which abound with a black Blood; Birds feeding in Fens; as Geese, Ducks, Woodcock, Snipes, Swans, &c. by Drinking Fen, Vitriolic Wa∣ters, have both black Blood and Flesh; Fish in Ponds, and Sea-Fish, which are called the Cetacei, salted or dryed in the Smoak, have a salso-acid Taste, and breed Melan∣choly: The Drinking of such boggy, vitriolic Waters dispose to melancholical Humours.

Strong Wines or Drinks, fryed Meats, and those dryed in the Smoke, Acrids and Aro∣matics in our Diet, over-ferment the Blood; as Fasting does, and all produce an Atra Bilis.

The salt Sea Air fills the Blood, with the Sulphur fumes from it, and the Fens with vitriolic, sulphureous Exhalations; for vi∣triolic, blue Concretions swim on such Wa∣ters.

2. The Melancholic Evacuations stopt by the Suppression of the Haemorrhoids, or the hepatic Flux which is from the Arteries of the Mesentery, or the Varices vanishing, or the stoppage of Sweat, in a sedentary Life.

3. By too much Evacuation of the Spi∣rits, by Watchings, Cares, Studies, Solicitude, Anger, Exercise, the Motions of Humours are quickned, and the Digestions heightened, and the Oyly Parts of the Humours evapo∣rated, and the Vitriolic remain, and prevail over all.

The inward Causes of the vitriolic Aci∣dity.

1. A black, vitriolic Humour in hot and dry Constitutions, which makes the Blood black, and the Colour of the Face so too, and this is increased by being in a hot Region, or hot time of the Year, by hot Diet, or violent Passions, &c.

2. The Evaporation of the oyly Spirits; so Vinegar is prepared, when by the Heat of the Sun, or Fire, the Spirits are evapo∣rated.

There is in the Spirit of Wine some Aci∣dity, by which Brandy curdles Milk; and that there is such an Acidity in Animal Spi∣rits is probable, for the Animal Spirits, like that of Wine, are very inflammable, or a thin lucid Flame; and it appears, that some Acid makes Oyls more inflammable; for Oyl of Turpentine, and fresh Aqua Fortis, upon their Mixture, turn into a Flame. All the Spi∣rits of fermented Liquors are acid, oleous, and are very pungent on the Tongue by their Acid; but if the Oyl be separated, they taste only sowre, or sharp, from their Tartar. After the same manner the Spirits of Ani∣mals are compounded of a foetid Oyl, and vitriolic Acid; and the spirituous Parts of all fermented Liquors have the same Com∣position; and these being the most volatile Parts, must needs compose the Spirits of Animals, which are produced also by the Fermentation in the Stomach, and after are prepared by a long Digestion, or Circulation in the Blood; therefore, if the Oyly Part be evaporated by violent Passions, or Dis∣eases, the Spirits remain vitriolic, or like Aqua Fortis in the Melancholy and Hysteric

Persons; and this Acidity of the Spirits infects the Blood.

3. There is another way of Preparing Vinegars besides the Evaporation of the Spi∣rits mentioned, which is, by addition of a new Ferment to Wines; and by both these ways the Blood becomes vitriolic. I have mentioned the Evaporation of its Oyly Spi∣rits; and now will describe the Ferments which sowre it.

The Viscera filled with putrid Humours; as in the Phthisis, old Jaundices, wherein the Lungs and Liver are ulcerated, send a pu∣trid Ferment into the Blood, and these fer∣ment the Blood into an acetous Temper.

So the Natural Humours long detained, as the seminal Matter, which is of a fer∣mentative Nature, or by the Haemorrhoids or Menses retained, the Blood suffers an E∣bullition, and it is not unusual, that any A∣minal Humour corrupted should become a Ferment, as appears in the Saliva of a Mad Dog; and in all contagious Diseases; as the Itch, Pox, and malignant Fevers, wherein the corrupt Humours ferment those which they infect into the same preternatural State.

Burning Fevers are commonly the occa∣sion of the Atra Bilis, for they make the Blood black and thick; and Pestilential Fevers have the same black Humours both in the

Skin, and sometimes evacuate it by Stools, or Vomiting, or Ʋrin.

Galen affirms, That all who evacuate black Humours in the Plague die; but those who do not, have the black mortified Blood in the Skin, where it spots it; and he im∣putes this Blackness to the over-heating or Adustion of the Blood; and he imputes all melancholy Cases to the same extraordinary Adustion of the Blood, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉.

This Atra Bilis happens in Haemorrha∣gies, where the Fibers of the Blood are putrefied, and black in the bottom of the Chirurgeon's Dish.

The Ancient Physicians esteemed the Spleen to be the place where the Atra Bilis is bred, which, in old and hot Animals, appears very black; but in young ones, or those of a cooler Constitution, more reddish; for the vitriolic Acid is more strongly di∣gested, and becomes more sharp, and blacks more in the old and hot Animals, than in the contrary. They thought the Spleen attracted such a Humour as the Lees of Wine, or the Amurca of Oyl; and this is the vitriolic Acidity mentioned.

4. The Obstruction of the Spleen, when schirrous or inflamed, obliges the vitriolic Humour to pass through the Arteries into

the Stomach, and there it corrupts its Fer∣ment, and changes all the Mass of Meat towards an Acidity, like too much sowre Leaven in our Bread; so that Hysterical Persons vomit a great deal of acid Humours, and so do the Hypochondriacal, and both eat too much, and have their Bodies too much bound. Or else the vitriolic Aci∣dity passes through the hepatic Artery into the Bile Vessels, and there, by fermenting with it, it produces those Fluxes of Choler which happen in the Cholera, or Cholics, or Diarrhaea's, and the various Colours of them.

The Cure of the Muriatic Acidity of the Chyle, and the Vitriolic and Armoniacal of the Blood require,

1. The Evacuation of Acidities from the Stomach by Vomits, in hysteric and hypochon∣driac Cases, and the frequent gentle Evacuation by Stools, and keeping the Body open by Lenitives of Sena.

2. All the evident Causes mentioned must be avoided, especially a tartareous or mu∣riatic Diet. Moderate warm things agree well with them, but no very hot ones, nor no strong Purgers. The Diet must moisten, or be thin and nourishing, as well as a little warm. All Passions, Studies must be a∣voided.

3. The muriatic and vitriolic Acidities are naturally evacuated by Ʋrin and Sweat, and therefore we use Diuretics and Sudo∣rifics.

4. The Secretion of the vitriolic Humour through the Spleen, must be promoted by Steel Medicines, which resemble its vitriol Taste, and the abundant Acidity in the Chyle and Blood precipitated, as in the Cure of the Tartar Acerbity.

5. All extraneous Ferments are to be a∣voided, and Humours suppressed evacuated.

6. This vitriolic Acidity at last fixes the Blood, and makes it congeal, and then the Digestives mentioned in the Cure of a low Fermentation are necessary, which, by ex∣agitating the Oyly Parts of the Chyle and Blood, give them a Predominancy over the Acidity.

7. The high Fermentation of Humours must be checked by the Diet and Medicines prescribed in the Cure of too high a Fermen∣tation of Humours.

When the vitriolic Acidity chiefly troubles and infects the Blood, it may be esteemed the cold Scurvy; but when the Nerves are also affected by the vitriolic Acidity it pro∣duces the Hypochondriac Affections, and the Spleen is obstructed also. It coagulates in the Kidnies with some terrene Matter, like

Lime-Stone, and there produces all the Cal∣culous Concretions. The Corrosiveness of Humours depends much on too high a state of the vitriolic Acidity; and the splenetic Flatuosities on a violent Agitation or Expan∣sion of Spirits.

First, Of the vitriolic, oleous Scurvy.

In this Scurvy, the vitriolic Acidity pre∣vails over the oyly Spirits, and for that rea∣son it produces many of the Symptoms at∣tending a low Fermentation of Blood; for the Blood becomes ropy, mucilaginous, and sharply Acid, by too high a Fermentation of a de∣pauperated chylous Blood, naturally more Acid than Oyly; the Ʋrin is pale, and a salt Cremor swims on it; there are no Spots in the Skin, but the Spirits are weak, unfit for Motion, whence the Lassitude proceeds, or Fainting, Palpitation of the Heart, and dull Pains, and Windiness, and the Asthma, a Streightness of the Breast, a wandering Fever, with sudden Changes of Heat and Cold; these are the ordinary Symptoms at∣tending the cold Scurvy, which in respect of the hot, oyly, vitriolic State of Blood in the hot Scurvy mentioned above, it may be called the cold Scurvy, because the Blood is more poor, and less spirituous; but this is also pro∣duced by an over-fermentation of such kind

of Blood; and the cold Symptoms depend on the Greatness of the vitriolic Acidity, which coagulates the Blood, and fixes all the vola∣tile Salts and Oyls, and that is the reason it must be cured as in the tartareous Aci∣dity.

I. The Acid must be evacuated by A∣loetic Purgers, Pil. ex Ammoniac. Ruffi, Su∣mach; or by Sennates, or those of black Hel∣lebore.

II. The Fervour of Humours may be di∣luted by the watery Liquors; as Whey, stilled Milks, Asses Milk, Steel Waters, Wine and Water. See the Cure of too high a Fer∣mentation.

III. All Acid Liquors must be avoided; as Wines, Cyder, Beer that is stale; and all the evident Causes producing Acidities.

IV. The Scorbutic Acidity must be eva∣cuated by Ʋrin, and the Digestion of Hu∣mours raised.

• 1. By Acrid Plants; as Scurvy-Grass, Horse-Radish, Water-Cresses, Rocket, Lady-Smock, Mustard-Seed.
• 2. By volatile and fixed Salts.
• 3. By Turpentine Plants; as Pine Tops, and Juniper-Berries in Drink, Gilead Balsam.
• 4. By bitters Acrid of the Wormwood Class; as Wormwood Wine.
• ...

• 5. By the acrid Aromatics; as Angelica Roots, Galanga, Zedoary, Contrayerva, Cardamoms, Orange Peels, Winter-bark.
• 6. By the Laurel, bitter Acrids; as the Bark and Seeds of Ash, Decoction of Guajacum, and the Use of the Cortex.
• 7. By the foetid, lamium Bitters; as Chamaedrys, Marrubium, Wood-Sage, ground Ivy, and ground Pine.
• 8. By the leguminous Bitters; as Broom.
• 9. By nauseous Bitters; as Gentian, Cen∣taury, Buck-Bean.
• 10. By the corrosive Acrids; as Aaron, lesser Celandine, Arsesmart, Piperitis.
• 11. Chalybeates, which are of least heat; as Vitriol Martis made into Pills with Gum Tragacanth, or else dissolved in distilled Milks.

Secondly, Of the Hypochondriac Affection.

This seems to differ from the cold Scur∣vy, by being a higher degree of it. When the vitriolic Acidity has so far coagulated the Blood, as to produce many Obstructions in the Viscera, especially in the Spleen, whence the abundant vitriolic Humour is thrown upon the Stomach, where it produces Corrugations, and Pains, and Inflations, a great Appetite, and continual Windiness, and Vomiting; after the Meat the Face is red,

and the Hands burn, the Countenance is black, and the Habit of the Body lean.

When the Vitriolic Humour affects the Brain, it produces Vertigo's, various Fancies, Head-Aches, Convulsions, Palsies, Alterations of the Pulse, Oppressions, Trembling, and Pal∣pitation of the Heart, Constriction of the Breast, a Sense of Formication, and Stupor in the extream Parts.

The Ʋrin is various, commonly turbid, and thick, or blackish, with sandy, red Sedi∣ment.

The Belly is bound, and the Stools fre∣quently black.

A thin Ʋrin preceeds some Fits.

I am not singular in my Opinion, that the Acid of melancholic Blood is Vitriolic; but can quote a remarkable part of Sen∣nertus, where he says, Atram Bilem ipsam{que} melancholiam vitriolatae naturae participem, aut certe ei cognatam esse, & ferrugenei quid sapere, nemo facile negaverit.

This Affection happens about the Thirtieth Year of our Ages, and then the Blood seems to be at its highest Digestion; but by Acci∣dents acquiring a great Ebullition, it loses its Spirits.

Those Constitutions in whom much soure Ructus and phlegmatic Vomits are observed, bear the hotter Medicines; and those who

have choleric Vomits burning in the Hypo∣chondria, and Thirst, and Fury in the Spirits, require the coolest Medicines.

Sweet things ferment, and are offensive to the Hypochondriac and Hysteric, which was anciently observed.

〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉.

The Cure requires,

I The avoiding of a Tartareous Diet, and that which is Muriatic, and Vinous; to avoid Passions, Studies, too much Solicitude, and Labour, and to help all Evacuations stopt, especially that of the Haemorrhoids.

II. The Saburra pituitous, tartareous, or bilious, must be evacuated often by Vomits, and the Body kept open by Aloetics, and Sennate Medicines, or Wines, and Clysters, or Purging Waters, and a Pill of Ammoniacum once a Week.

III. Frequent Bleeding small quantities checks the preternatural Fermentation, and keeps the Humours from Stagnation and Ob∣structions, especially the opening the Hae∣morrhoids, procuring the Menses, and giving way to the varicous Swellings in the Legs, without binding them. Bleeding at the Nose does good.

IV. In the cold Melancholy we use hot Digestives; as,

• 1. Acrids.
• 2. Causticks.
• 3. Bitters; Elixir Antiscorbuticum, Tinct. Sacra.
• 4. The Salts volatile; as Sal volatile oleosum, Sal Absynthii, Cochleariae, and testaceous Medicines.
• 5. The Aromatics, all which are men∣tioned in the cold Scurvy.
• 6. The Chalybeates, which are most Sul∣phureous; as Chalybs cum Sulph. praep. and the Filings.

V. In the hotter Constitutions all strong Drinks and hot Medicines are offensive, and these require,

• 1. Watery Liquors and Medicines, ac∣cording to the Observation; Melan∣cholici non diutius curantur, quam hu∣mectantur; and for this end they use Whey, and Syrup of Violets in all black Humours, and cool Clysters to evacu∣ate it. We use distilled Milks, Mi∣neral Waters, &c. Wine and Water to cool and moisten.
• 2. Cichoraceous Bitters; as Decoct. of Dandelion, Conserve of Cichory Flowers and Roots, Decoct. of Scorzonera.
• 3. The mucilaginous Bugloss, Borrage Leaves, and Flowers, Syr. Borraginis, de Pomis citri.
• ...

• 4. Sub-acid; as Juyce of Limons, Citrons, Syr. de Pomis, which Syrups are good in Whey, and Spirit of Alum to fix furious Spirits; but Vinegar is inju∣rious to the Melancholic.
• 5. The Fern Styptics; as Polypody, Spleen∣wort, Ceterach, these stop the Fermen∣tation of Humours. Boil them in Whey, or small Ale, with Antiscor∣butics.

VI. The vitious Acidity of the Spirits must be corrected by,

• 1. Aromatic Cephalics; as Penny-Royal, Thyme, Sage, Bettony, Lavender, the Spirit of Lavender.
• 2. By Cardiac, Odoriferous Medicines of Ambergrease.
• Lozenges made of Species of Diamber, or Laetificans Galeni with Oyl of Cin∣namon.
• Cubebs candied with Sugar are good for the Vertiginous.
• Some Tincture of Aromatics with Amber∣grease.
• 3. Testaceous Medicines, and Powders of Antimony, Steel, Cinnabar Mercury, Lapis Lazuli with Purgers.
• 4. Narcotics. Diascordium, and Confect. Alchermes with Laudanum.
• ...

• Fomentations to the Hypochondria, with proper Oyntments; for Schirrus of the Viscera, Baths of warm Water are much commended; an Issue betwixt the first and second Vertebra of the Neck or Shoulders.

The best Diet for Hypochondriac Affection is, fresh Flesh-Meats, and small Ale, with Pine-tops, Dock-Roots, and other Antiscor∣butics.

VII. Anti-splenetics, which open the Ob∣structions of the Spleen; for the Secretion of the vitriolic and viscid Humours from the Blood are absolutely necessary; for the Hypochondriac Winds are to be cured by vo∣miting up the corrupt, sowre Ferments, by diverting the splenetic Humour from the Stomach, and keeping the Body open by Aloetics, Tinct. Sacra, Pil. Ammoniacum.

We use hot Medicines in Hypochondriac Cases, because of the Obstructions by viscid Humours, and the evaporated Spirits must be supplyed by spirituous Medicines; and in all long chronical Diseases a decay happens in our Digestions, for want of Spirits, and a crude Saburra of Humours is produced, though the original Distemper proceeded from a hot Cause, that is an over-Fermen∣tation of Blood.

Thirdly, Of the Concretion of Stones or Sand in the Humours of an Animal.

The Ʋrin contains three parts.

• 1. The viscid Particles of the Succus Nu∣tritius, which make its Contents.
• 2. The salso-acid and oyly Particles, which give the salso-acid or bitterish Taste to the Sweat and Ʋrin.
• 3. The thin, serous, watery Part, which carries all the other Parts and dilutes them.

When the oyly Part of the Ʋrin, which I suppose to be the Choler, is too high digested, it looks red, and flame coloured, or deep yellow. The red Part of the Blood seems, in some hot Bloods, to colour the Sediment red.

When the vitriolic Acid abounds, it joyns its self with such Earthy Particles as are observed in all Liquors, (for Lime-Stone Particles may be observed in all Waters, but most plentifully in the Purging ones) and that, with these stoney Particles, coagulates into Sand or Stones.

The same vitriolic Acid coagulates the Lympha's into tophaceous or cretaceous Stones in the Joynts, and Limbs, and Lungs: Not only the milky Lympha's, but the serous, are subject to this Coagulation, as appears by the Stones in their several Glands.

If the Salts of the Blood were only co∣agulated by this vitriolic Acidity, they would not appear in any firm tenaceous Consistence in the Stone; but all Stones would be friable, like Tartar, therefore this Acid coagulates some viscid Parts with the saline. If there were no Earthy Parts, then the Stones would appear gummy, or tenaceous only, and not solid.

Stones are generally bred like Tartar, which consists of the Acid Part of the Wine joyned to the Earthy, and mixed with the slimy Foeces into a hard, Stony Substance: so from the Tartar of Vegetables, coagulate with stony Particles, the Stones and hard Cases of their Fruits and Seeds are produced.

The evident Causes of the Stone, are,

1. A hot, acrid and aromatic Diet, and a muriatic Diet, which over-ferment the Blood, and supply a salso-acid Matter for the Stone, or a viscid, as all Diet of that kind.

2. Strong Diuretics force the salso-Acid to the Kidnies too much, if used too oft, or mixed with our Diet.

3. Too much Venery, Baths, Passion, Flannel, or hot Cloaths on the Back, or soft Beds, lying on the Back, Exercise after Meat, much Riding; all these weaken the Kidnies, by Heating them, or forceing the calculous salso-Acid thither.

The inward Causes, are,

1. A rancid, viscous Chyle from hard Drinking strong Liquors.

2. A Saltness of Blood, and a bilious Tem∣per.

3. A vitriolic Acidity of the Spleen.

4. Narrow Pores, or Canals in the Kid∣nies.

5. Such a Conformation of Pores, or Temper of Humours, may be derived from the Parents, and Children have Stones bred in them before they are Born, for the same reason; and because they retain their Ʋrin so long in their Ʋrinary Vessels, whilst Embryo's.

The Stone is often bred from the Nurses Milk.

The Cure of the Stone consists,

I. In evacuating and correcting the rancid Chyle, the Saltness and Viscidity of Blood, and the vitriolic Acidity, as is above-di∣rected, and evacuating the calculous Serum by Diuretics.

II. In making the Passages slippery,

• 1. By Vomiting, with Posset-Drink, in which Althea Roots are boiled in the beginning of Fits.
• 2. By a mucilaginous Glyster, and Bolus of Cassia.
• ...

• 3. By Emollients, Baths, or Fomentations; as Crocus, Mallows and Pellitory fryed with Butter, and applyed. By Emol∣lient Plasters and Oyntments, Empl. Melilot.
• 4. Oyly Medicines; as Oyl of Sweet Al∣monds, and Sperma Ceti; an Oyly Gly∣ster, Oyly Emulsions, Butter and Sugar, or Milk half churned.
• 5. Watery Liquors force it; as distilled Waters with Diuretics, Whey, Milk and Water, Asses Milk, Mead, Posset-Drink with Chamomile Flowers, Pel∣litory and Mallows, Chalybeate Waters, and Water distilled from Birch Juyce and Daucus Seeds.
• 6. Vomits, Sneezing, Leaping, Standing on the Head, and Cupping-Glasses, Riding, Stroaking the Loins and Belly, or Cupping-Glasses, help to remove the Stone; and Bleeding in the Arm or Foot, and Purging, to which Lauda∣num must be added.
• 7. Narcotics allay the Pain.
• 8. The Glysters may be made deterging; as of Turpentine, Ʋrin, and Purgers; or Carminatives and Diuretics, with Soap and Oyls.

The Preservation from the Concretions of Stones requires,

1. Vomiting and Cholagogues, Purging Wa∣ters, or Purging Antiscorbutic Diet Drinks; or Purging once a Month.

2. The salso-acid or vitriolic Blood is cor∣rected by Chalybeate or Bath Waters, Asses Milk drank, distilled Milk, Oat Mault.

Whey with Antiscorbutics, Water drinking, a Toast and Water, and Nutmeg, every Morn∣ing fasting; or Antiscorbutic, cooling Juyces, Emulsions, Strawberry Water.

3. The vitriolic Acid requires temperate Chalybeates, Testaceous, Salts volatile and fixed, Tinct. Antimonii, Tartari.

4. The Use of Vulneraries which deterge; as Veronica, Strawberry Roots, Virga Aurea, Hypericon, Millefoyl, ground Ivy, Pine Tops, Ceterach boiled in Beer or Water, to which Honey and White-Wine must be added, and Lucatellus's Balsam taken at Night, or Tur∣pentine Pills with Bole cum Mastich, or Rhu∣barb. A Plate of Lead must be worn on the Back.

The Stone in the Bladder must be cured,

1. By Diuretics, if the Stone be small, and can pass; as by the Acrids or Caustics, as Water distilled from Caicus, or the Powder of Millepedes ʒi.

2. By Lixiviums.

3. By Cutting: if the Stone cannot pass the chalybeate Waters do Injury in such a

case, and the palliative Cure requires the Evacuating the calculous Matter which in∣creases it; the allaying the Pain and Stran∣gury by gum and mucilaginous Medicines; as Comfrey Roots, Milk and Water, Emul∣sions, and Asses Milk, and Narcotics, and Vulneraries.

Fourthly, Of the Hypochondriac Flatulen∣cies arising from too high a Fermentation of Humours.

Windiness is an extraordinary Complaint in all Hypochondriacal Cases, which arises either Symptomatically, from the Obstruction, Schirrus, or Inflammations and Imposthuma∣tions of some of the Viscera; or else it de∣pends on some viscid, sowre Phlegm lodged in the Stomach; or some putrid Humour which ferments the new Mass of Meat into continual Eructions, which taste either hot, burning, broyling, fat, foetid, or very sharp, sowre, according as the Ferment of the Stomach is tinctured, either with too much bitter Choler, salt Serum, or the vi∣triolic Spleen Juyce, which is also viscid, and thrown upon the Stomach.

The Cure of this Flatuosity requires the Evacuation of the flatulent Mass, and the vitiated Ferment, and afterwards the Hu∣mour that tinctures it must be carried off

by those Glands, which are made for its Se∣cretion. We must, lastly, use those cooling Alteratives which are prescribed in the over∣fermentation of Humours. This is the Fla∣tulency properly of the Chyle over-fermented; but the second Species of hot Flatulencies is from too great a Rarefaction or Expan∣sion of the Spirits in the Mass of Blood; and such a Fret of the Spirits we observe in all vinous Liquors, when they are kept too hot; for then those Liquors are very windy, and taste hot, and froth much. Such is the Temper of the natural Spirits of the Blood, when it is apt to febrile Effervescences upon very slight occasions, in Hysterical, Hypo∣chondriacal, or Scorbutic Persons, who are sensible of sudden Alterations of Heat and Chilness; and I have observed in a Scorbutic person, a sudden Tumour rising in the Flesh, which would immediately subside again. This flatulent Effervescence of Spirits must be cured as an Ephemera, removing the Occasion, and tempering the Humours by Acids, Acerbs, Mucilages, and Opiates, as will hereafter be described, and the Dispo∣sition to this Flatulency will be removed by a long use of the Cortex, and those cooling Alteratives which depress too high a Fer∣mentation.

There is a third kind of hot Flatulency, which happens in the Nerves, who receive their flatulent Spirits from the Blood.

In the Nerves, the Spirits being rarefied or expanded, produce the Asthma, of which I shall particularly treat; or the Tympany, Cramps, and running Pains.

Poysons tumifie the Body, by rarefying the Spirits; and some who die of Convulsions are prodigiously swell'd; those who die of the Iliac-Passion have their Bellies much swelled.

This Nervine Flatulency requires the same Method for Curing the Inflammation of the Spirits, as in an Ephemera; and also the same Method for preventing any new fit of Windiness in the Nerves, as is mentioned above; for the Natural and Animal Spirits differ not in Nature; for what is in the Blood now, after a small time is carried through the Nerves, and so returns into the Blood again.

The Ferment producing hot Flatulencies, was esteemed, by the Ancient Writers, to be, Humores adustos, atrabilarios, acidos in∣star fermenti sese habentes, as Sennertus de∣scribes it; and of this Opinion was Diocles, Carystius; for which he quotes Galen's Third Book, de Locis affectis.

The crude Flatulencies are produced by a weak Heat, as they called it; that is, a low, crude Ferment, which does not tho∣roughly ferment the Meat, and that is either serous, or a viscid Slime in the Stomach, or tartareous Acidities; but in all hot Flatulen∣cies, the Ferment producing the Flatulencies is either bilious, saline, vitriolic, or putrid. Some Flatulencies are imputed to the Con∣trarieties of Humours; as that which is pro∣duced by fixt Salt, or Alcali, and acid Spi∣rits, such may be observed in the Guts, betwixt acid Meats, and acrid Choler, which produce the nitrous Flatulency.

These following Flatulencies are not pro∣duced by a weak Heat or Fermentation, but by adust Humours; that is, an over-fermen∣tation, as the Flatus in a hot Cholic are from Inflammation of the Guts.

The Tympany depends on a hot Flatulency rather than on a cold, or low Fermentation.

The Hypochondriac Affection is accom∣panied with so much Flatulency, that it is called, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, and depends on too high a Fermentation, and the Blood is too thick, and hot, and the Spirits inflamed.

These are Flatulencies depending on the hot Ferments mentioned; and these produce it from any kind of Meat taken; but there is a different Flatulency arising from the hot

Spirits lodged in some kind of Meats; as in Poysons, Garlic, and many oyly Fruits, and fryed Meats, and all other Diet which turns nidorus on the Stomach.

Any Animal Humour kept to putrefie, as the Serum of the Blood long bottled, becomes flatulent; Putrefaction, in all Tumours ripened, swells them; by which it appears, that all Windiness is an effect of some preternatural Ferment, either too strong or weak, or mixt with other Humours, by which it preter∣naturally ferments them; for when the stomachic Ferment does its Office well, no Ructus are produced; and from hence it ap∣pears, that the windy Fumes or Vapours are nothing but the natural Spirits of our Hu∣mours ill fermented; and these coming into the Nerves, produce what we describe by Vapours in the hypochondriac and hysteric Cases; for all sorts of Convulsions, as Epi∣lepsies, hysteric and hypochondriac Fits, Ver∣tigo, the Palpitation of the Heart, Singultus, Chorea Sancti Viti, depend on the highest and hottest Flatulency of our Spirits; but the Tympanites, Asthma, Incubus, are different from the former, as much as a gradual Elasticity or Expansion of the gentle Air does from a violent Blast or Storm. I will here annex a strange Account of a Priapis∣mus, from Windiness, first premising, that it is

no effect of a Venereal Distemper, nor a Melancholic Fancy. The Person is of a middle Age, and fat habit of Body, who every Night has a Priapism in his Sleep, cum emis∣sione Seminis; it never seizes him but in his Sleep at Night, and never in the Day-time, though he sleep then. This painful Erection he imputes wholly to Windiness, and thus he describes it; I often plainly and loudly hear the Wind to make a Noise in that part, like that of the Guts, especially in a Morning; for, constantly, as soon as I wake, the Wind begins to return from that part, and in going back is very audible for near a quarter of an hour, till the Part is fully fall'n; and sometime when it is returning I find a Pain, and Fulness ensues in my Breast; and, at the same time, I have con∣stantly a Noise and Piping in my Ears. He bled in the Penis without any Benefit; and drank chalybeate Waters without any great Success, and used Steel and Nervines, Fomentations and Ʋnguents.

The Medicines against a Priapism, above the hot Flatulencies, are nitrous Medicines, Spirit of Niter, Emulsions, Acids, Narcotics externally and internally, Bath Waters, Cha∣lybeate Waters. The hot Carminatives are Camphire, Rheu, Cummin Seeds, Species Diam∣brae, Agnus Castus Seed, and Hemp Seed. Gly∣sters do more than Purges.

The Indications in the Cure of the hot, foetid Flatulencies, are,

I. To evacuate by Vomits, or gentle Pur∣ges, or Glysters, the nidorous, Acid, bitter Salt, or foetid Mass from the Stomach, and by frequent Purges to divert those Humours from thence, which give an ill Tincture to the Ferment of the Stomach. Cholagogues and all the specific Purgers are here proper, Purging Waters especially.

II. To correct the cholerick, salt, vitriolic or putrefactive State of the Blood, which insects the stomachic Ferment; and for this we must use those Alteratives which are prescribed for each Cacochymia.

III. All the hot Flatulencies of Humours must be depressed, by fixing the fermenting Spirits.

• 1. By Acids, Sp. Nitri dulcis, Salis dulcis, Succi Citri, Ribium, Decoct. Tamarind. Elixir Vitrioli, Elixir Proprietat. cum Acido, Crem. Tartari, Spirit of Vinegar. ℞ Aq. Menth. Simp. Fl. Chamomeli, Foeniculi. an. ℥iv. Sp. Carui ℥iss. Sp. Aceti ℥i. ocul. Canc. vel Antimonii Di∣aph. ʒi. Syr. Corticis Aurant. ℥i. Laud. gr. iij.
  • Gas. Sulphuris, Cochi cum Aq. Paratae Haustu.
• ...

• 2. By Salso-Acids.
  • Acids mixt with Volatiles, Mixtura Simplex.
  • Sp. Carminans Secretus ex Tartaro & Nitro.
  • Sal Prunellae, Sal Armoniac, and all nitrous Medicines; Sal Succini.
• 3. By watery Liquors; as Aq. Parata, distilled Waters, drinking Wine, and two parts of Water, or Wood-Drinks, Spaw-Waters, Milk and Water in salt Cacochymia's, the Bath Waters inwardly, but outwardly they increase all hot Flatulencies. Cold Water is more use∣ful, or Vinegar and Water, dipping or immersion in cold Water, Solutions of Niter, and Sal Armoniac.

The cool Juyces of Plants; as Sempervivum, Purslain, Brook-Lime, Plantain, and Raw Fruits, cool such flatulent Bloods.

But since all the hot Flatulencies procure a decay of Spirits, the Fermentation becomes at length depressed; and as in all chronical Diseases a Saburra is produced, which re∣quires Digestives of the cooler kind to re∣new the Fermentation of the Blood, and de∣purate it from some secretitious Humour sup∣pressed. As,

1. The cool Chalybeates; as Vitriolum Mar∣tis, Chalybs Willisianus in Milk Waters.

2. The wild aromatic Carminatives, and gentler Bitters; as Chamomile Flowers, Ze∣doary, Angelica, Orange Peels.

3. The Use of a moderate Diet, in which there is little Slime, or acrid Parts, espe∣cially Liquors in which no spirituous Parts are, and which are not apt to ferment.

The Nervine, hot Flatulencies cannot be composed without Opiates, which weaken the Elasticity of the Spirits. All hot Ner∣vines, as Castor, the hot Gums, Assa, Galba∣num, and all Amber Medicines, increase the hot Flatulencies, and also all Chymical Oyls, Balsams, and all Salts, whether volatile or fixed, and also all hot Applications out∣wardly; but the cool Medicines mentioned above, which cool and temper the sangui∣neous Spirits, have the same effect upon the Animal, or Succus Nervosus.

It often happens that there is a cool Fla∣tulency depending on a weak Digestion in the Stomach, when a hot Flatulency infects the Blood and Nerves, as in the Asthma, Tym∣pany, Hypochondriac and Hysteric Cases, and then the Medicines must be mixed, and of a middle temper, neither too hot, nor too cold.

℞ Aq. Menth. Fenicul. an ℥iij. Sp. Car∣minativ. Sylvii ℥iss. Sp. Nitri gr. xx. Ol. Juniperi gr. vi. Syr. Cort. Aurant. ℥iss. Laud. gr. iij. Capiat cochleat.

Fifthly, Of the Corrosiveness of the Humours.

When Humours are corrosive they pro∣duce Pains, Burning, Ʋlcers, Rottenness of the Bones and Teeth, and Fluxes of the Belly, or Haemorrhagies, and a thin, foetid Sanies in ulcerated Parts.

1. A corrosive Acidity in the Stomach and Belly produces the Pain and Heart-burning in the Stomach, a Cholera, or Cholick, or Dy∣sentery, or Boulimia, and Ʋlcers.

2. A corrosive Temper of the Spittle cor∣rodes the Teeth and Gums, and occasions sharp Catarrhs. The corrosive Temper of the Mucus of the Aspera Arteria produces a Phthisis, Spitting of Blood; and the cor∣rosive Temper of the Mucus of the Nose an Ozena.

3. A corrosive Acrimony in the Seminal Lympha produces Salacity, Gonorrhaea Sim∣plex, and Fluor Albus, if with Pain and Corrosion.

4. The Corrosiveness of the Lympha Ner∣vosa is made evident by wandring, corroding Pains of the Head, and Limbs in the Scurvy, and Lues Venerea, and in Convul∣sions, or Cramps, and Melancholies.

5. The Humours of the Eyes have a salso-acid Corrosiveness, which inflames and ulcerates them.

6. The Milk in Womens Breasts acquires a corrosive Acidity, which produces cancrous or schirrous Tumours.

7. The Blood has a corrosive Saltness in the Scurvy and Haemorrhagies.

8. The salt Serum and the Lympha se∣rosa have a muriatic Corrosiveness, which cor∣rodes the Flesh, and hinders the Nourishment.

9. The Ʋrin is corrosive in the Strangury.

10. The Bile is corrosive in Diarrhaea's.

11. The Spleen-Acid is corrosive in Me∣lancholies.

The external Causes of Corrosiveness, are,

1. Sharp, corrosive Diet, of sharp, stale Beer, and salt Meats, and smoaked, dryed Meats, burning Brandy Spirits, and sharp, acid Wines.

2. Violent Passions, Sadness, Anger, Anxiety, and Watching, Studies.

3. Immoderate Labour, and Venery.

4. Suppression of sharp Humours usually evacuated.

The internal Causes.

1. The Ebullition, or high Fermentation 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 na∣tural 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 Mix∣ture of Sulphur and sharp Acid.

Whatsoever corrosive Qualities our Nou∣rishment 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 pro∣duced in the Tongue and Mouth, as the Tongue is blistered by Spirit of Sal Armoniac very volatile. This I call the Ʋrinous Corrosive∣ness, 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 Acri∣mony is produced from a tartareous, or natu∣ral vitriolic Acidity much raised by Fer∣mentation, when, being joyned to the vola∣tile 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 resem∣bles 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 muri∣atic 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 Ʋlcer.

The Cure of Corrosiveness is by the cor∣recting the vitriolic Acidity or Saltness, by the Medicines above-mentioned, and by stop∣ping 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, muci∣laginous Plants.

The Saturnine Styptics stop Fermenta∣tions most strongly, and so do acerb Styprics, as Plantane, and Opiates also. All Evacua∣tions 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 some∣time putrid by too high a Di∣gestion in a foetid Ructus, which is very Nidorous, or the Ʋlcers of the Sto∣mach.

2. The Saliva has a nauseous, foetid Sa∣vour, sometimes from putrid Fevers, or the Corruption of the Foetus in the Womb, or Ʋlcers in the Lungs or Mouth.

3. The Mucus of the Aspera Arteria, and the Nose is foetid, from the Ʋlcers in those parts.

4. The Seminal Humours are foetid, by the Ʋlcers 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 •…•…mous Bites the Foetor is also in•…•…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 Fi∣bers, 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 Ʋlcers. 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 Se∣rum of the Blood is changed into a white, milky Liquor by Spirit of Niter.

10. The Ʋrin 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, de∣pending on a great Rarefaction of Blood,

whereby its 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 Putre∣faction.

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 Fer∣mentation; so in the perfect, ripe Matter of an Ʋlcer, 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 Nutri∣ment; but a preternatural high Fermentation proceeds farther, and produces both the A∣crimony, Saline, or vitriolic, or a thick Con∣sistence 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 Sangui∣nis, 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, and the whole Body stinks; so that the Eremite, whom Borellus men∣tions, 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 mag∣nam 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 Ve∣noms from the Bites of mad or poysonous Animals, infect the Succus Nutritius, or Blood near the Skin, and this is a virous Putre∣faction.

3. Any inward Humour stagnating cor∣rupts, and becomes a Ferment, as the Sanies in the Ʋlcers 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 Ʋlcerous Putrefaction, such as is procured by Suppu∣ratives laid to Apostemes.

4. There is a cadaverous Putrefaction in Gangreens, with the greatest foetor, and Blad∣ders containing a sharp Water. Cancers have such a Smell, and that is a corroding Ʋlcer.

In the Scurvy there is a Foetor of the Mouth, and the Teeth and Gums are cor∣roded.

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 Ʋlcers, 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 insist∣ing on an incrassating Diet, which may pro∣duce 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 Obser∣vation

of our Ancient Physicians; 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, whatsoever putrefies is made hotter.

3. Every extraneous Ferment, and all kind of purulent Matter, must be evacuated ac∣cording to the old Rule; non alterari quod putridum, sed tolli postulat.

These following Tastes check the Fer∣mentation, and preserve the Consistence of Liquors, and precipitate the Ferment.

1. Acids, by which we stop Fermenta∣tions 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 Ve∣getables are preserved from Corrupting by the Acid Fumes of Sulphur, which also re∣store 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 Ʋrin; 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 Tor∣mentil, Pentophil, Bistort Roots, Bole, Terra Sigillata, are used as Preservatives in ma∣lignant Fevers, and the Bitings of Mad-Dogs.

These following Tastes preserve the Mix∣ture 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 Putre∣faction 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 Cen∣taury, 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, Decocti∣ons 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, Ʋlcers 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 Ʋlcer; and by their caustic Acrimony, they deterge the sor∣did Ʋlcers, and separate the dead Flesh.