The compleat herbal of physical plants containing all such English and foreign herbs, shrubs and trees as are used in physick and surgery ... : the doses or quantities of such as are prescribed by the London-physicians and others are proportioned : also directions for making compound-waters, syrups simple and compound, electuaries ... : moreover the gums, balsams, oyls, juices, and the like, which are sold by apothecaries and druggists are added to this herbal, and their irtues and uses are fully described / by John Pechey ...

V.

VIne, in Latin Vitis.

It does not deserve the Name of a Tree, be∣cause it cannot stand by it self. There is as great Va∣riety of them, as of Pears and Apples. Currents that are called Corinthian, do not grow now about Co∣rinth; for the Inhabitants are not encourag'd to plant, or to take care of them, there being now no Sale for them; the Turks having shut up the Passage, and not suffering any great Ships to go thither, they come now from Zant, and

many other Places. The Raisins of the Sun are very large Grapes, and in form like a Spanish Olive. They dry them after this manner: They cut cross-ways, to the Middle, the Branches they design for this use, and so they inter∣cept a good part of the Nutritious Juice that should come to the Grapes; they let the Branches hang half cut upon the Vine, till they are dried by degrees, part∣ly by the Heat of the Sun, and partly for want of Nourishment. Vines grow best in an hot Country; and the hotter the Country is, if it be not too hot, the sooner the Grapes are ripe. There are great quantities of excellent Wine in Spain, Italy, Sicily, and some Parts of France. They usually climb up on Trees; as, upon the Elm, and the Poplar. In Lombardy they plant them in the Corn-Fields, so near Trees, that they may climb up on them; and so they have Corn, Wine and Wood in the same Fields. The Leaves and Tendrels of the Vine bruis'd, and ap∣plied, ease the Pain of the Head, and take off Inflam∣mations, and Heat off the Stomach. The Tear of the Vine, which is like a Gum, (but it does not grow on our Vines) taken in Wine, is good for the Stone. The Ashes of the Tendrels mix'd with Vine∣gar, cure a Condyloma, and is good for the Biting of Vipers, and Inflammations of the Spleen. 'Tis to lit∣tle purpose to mention the Virtues of Wine, for there is scarce any one that is ignorant of them. The Wine called Setinum was most esteem'd by the An∣cients. The Wines that are most esteem'd amongst us are, the Claret-Wine, Burgundy-Wine, common White-Wine, Frontiniack, Hermitage, and Cham∣paign: These come from France. The following from Spain: Canary-Sack, Malaga-Sack, Sherry-Sack, Alicant-Wine, and Port-o-Port. From the Island of Crete is brought Red Mus∣cadine. From Germany, Rhenish Wine. Wine is wholsomer than Beer, Mead, or Cyder; and, in∣deed,

than any other Li∣quor. Now-a-days Rough Wines, tho' they are not so pleasing to the Palate, are counted better for the Stomach, and to help Concoction; as, Claret, and Florentine-Wine. Bac∣cius wrote an excellent Book in the Year 1596. of the several sorts of Wines; it was printed at Rome, and is, indeed, worth perusing, wherein is con∣tain'd all that has been wrote of the Grape by An∣cient and Modern Writers, together with Observations of his own, about Greek, Italian, Spanish, French and Rhenish-Wines, with the Ways of making them; their Diseases and Reme∣dies. Omphaciun is the unripe Juice of the Grape strain'd, and kept in a Vessel close stop'd: It cools and dries. It is not only used in Physick, but also with Food, in Sauces. It takes off Nauseousness, ex∣cites Appetite, stops the Flux of the Belly, and mi∣tigates the Heat of the Stomach and Bowels, be∣ing taken inwardly. And outwardly applied, it clears the Sight, as also does Wild Apples, and cleanses them from Filth. 'Tis better for all hot Diseases than Vinegar. Sapa is New Wine, boyl'd to the Consumption of a third part. Defrutum is New Wine, boyl'd to the Con∣sumption of half. Distil∣lation of Wine into Bran∣dy is made in the follow∣ing manner: Fill with Wine half a large Copper Body, cover it with its Moor's-head border'd with its Refrigeratory, and fit to it a Receiver; lute well the Junctures with a wet Bladder, and distil with a gentle Fire about a quar∣ter of the Liquor, or else until the Liquor which di∣stils does not burn when the Fire is put to it; that which is in the Receiver is called Brandy. Brandy may be drawn from all sorts of Wines; but more of it may be drawn in some Countries, than in o∣thers. For Example, The Wines that are made about Orleans and Paris do yield more Brandy than many others which seem to be stronger; and the Reason is,

because those Wines that appear stronger are load∣ed with a great deal of Tartar, which fixes their Spirits; whereas the other, containing but a conve∣nient Portion of this Tar∣tar, do leave their Spirits at greater liberty. When Wine has been drunk, there is made a Separation of Spirits in the Body, much resembling that which is made by Distilla∣tion; for the Heat of the Bowels warming it, causes the Spirituous Parts to spread on all Sides, through the Pores, and some part of them to mix with the Blood, and rarefie it; from whence it comes to rejoyce the Heart, and in∣crease the Vigour of the whole Body; but because these Spirits do always tend upwards, the greatest part flies into the Brain, where it quickens its Motion, and produces a certain Gaiety of Mind: But now, tho' Wine, moderately taken, is so profitable for the Fun∣ctions of the Body, yet it causes many Mischiefs when it is used to Excess; for the Spirits rising in great Abundance, do cir∣culate in the Brain with so much Celerity▪ that they soon confound the whole Oeconomy: And, indeed, every one knows, that a Continuations of Debauches does at last render a Man dull and stupid; that A∣poplexies, Palsies, Gout, Dropsie, and a long Train of many other Diseases, are the usual Consequen∣ces of Intemperance. Spi∣rit of Wine is made in the following manner: Fill a large Bolt-head, with a long Neck, half full with Brandy, and fitting an Head and Receiver, lute close the Junctures; set your Bold-head upon a Pot, fill'd half with Water, to distil in a Vaporous Bath, the Spirit, which separates from the Flegm, and rises pure; continue this De∣gree af Fire, until nothing more distils: Thus you will have a Deflegmated Spirit of Wine at the first Distillation. It serves for a Menstruum to a great many Things in Chymistry. Half a Spoonful of it is given to Apoplectical and Lethargical Persons, to

make them come to them∣selves: Likewise their Wrists▪ Breast and Face are rub'd with it. 'Tis a good Remedy for Burns, if applied so soon as they happen. And it is good for Cold Pains, for the Palsie, Contusions, and o∣ther Maladies, wherein it is requisite to discuss and open the Pores. Spirit of Wine Tartariz'd in made in the following manner: Put a Pound of Salt of Tartar into a long Glass-Body, pour upon it four Pints of Spirit of Wine prepar'd as above; place your Vessel in Sand, and cover it with an Head, to which fit a Receiver; lute well the Junctures with a ••et Bladder, and give it a gradual Fire, which conti∣nue until three parts of the Spirit of Wine are risen; then remove the Fire, and keep this Spirit in a Viol well stop'd: It has the same Virtues as the other, but is more subtile. The Liquor that remains in the Body may be evaporated, and a Salt of Tartar got, as good as before. The Queen of Hungary's Water is made in the following manner: Fill a Glass or Earthen Cucurbite half full with Rosemary-flowers, gather'd when they are at best, pour upon them a sufficient quantity of Spi∣rit of Wine to infuse them; set the Cucurbite in a Bath, and joyning its Head and Receiver, lute close the Junctures, and give it a digesting Fire for three Days; after which, un∣lute them, and pour into the Cucurbite that which may have been distill'd; re-fit your Limbeck, and increase the Fire so as to make the Liquor to distil Drop by Drop; when you have drawn about two Thirds of it, put out the Fire, let the Vessels cool, and unlute them, and put the Water so distill'd into a Vial well stop'd. 'Tis good in a Palsie, Lethargy, Apoplexy, and for Hyste∣rical Diseases. The Dose is, from one Dram to two. 'Tis likewise used out∣wardly, for Burns, Tu∣mours, Cold Pains, Con∣tusions, Palsie, and in all other Cases wherein it is requisite to revive the Spi∣rits.

Ladies use to mix half an Ounce of it with six Ounces of Lilly-water, or Bean-flower-water, and wash their Faces with it. Wine, like all other Li∣quors that use to ferment, grows sowr by the Disso∣lution of its Tartar in a second Fermentation. This Dissolution is commonly made when, upon the Wine's going to decay, some of the more subtile Spirits are lost; for the Tartar taking their Place, fixes the rest of the Spirits which remain in the Wine, so that they can act no longe. Vinegar is made by setting Wine in some hot place, or by keeping it too long, or by exposing it to the Sun. Vinegar is frequently used in Physick, and Food. Pickle and Sauces are made of it. It excites Appetite, and pro∣motes Concoction. 'Tis used in Physick to allay Feverish Heats, and to prevent Putrifaction; to cut Flegm, and Glutinous Humours, that they may be render'd thereby fitter to be expectorated. Out∣wardly used, it cures the Itch, an Herpes, and the like; but it is injurious to the Nerves, and Nervous Parts: It also makes the Body lean. There is a memorable Story of a Ge∣neral in the Belgick Wars, who, about the Middle of his Age, grew so very fat, that he was forc'd to have Bandage for his Belly; and finding himself grow more and more unwieldy every Day, and unfit for his Business, he left off drinking Wine, and drank Vinegar the rest of his Days; by which Means his Belly asswaged, and he was lessen'd in weight Eighty seven Pounds. Chri∣stopher A Vega says, he saw three People that were hang'd, or suffocated so much, that Froth came out of their Mouths, restor'd to Life by Vinegar, and the Powder of Pepper, and Penny-royal. For Crusty, Stinking Ulcers of the Head, which Children are commonly troubled withal, and sometimes grown Peo∣ple, Take of Ginger three Ounces, boyl it in sharp Vinegar and Butter, of each half a Pound, till the

Vinegar is consum'd; then beat it into an Ointment, with Butter, and anoint the Sores with it Morning and Evening, and it will cure them in four or five Days. In the London-Dis∣pensatory are the following Sorts of Vinegar: Rose∣mary-Vinegar, Clove-Vi∣negar, Rose-Vinegar, El∣der-flower-Vinegar, Vine∣gar of Squils, and Treacle-Vinegar. The Vapour of Vinegar is very proper in the Plague. Vinegar is di∣still'd in the following manner: Put six Quarts of strong Vinegar into an Earthen Pan, evaporate in a Bath about a Quart, and pour that which re∣mains into a Glass or Earthen Cucurbite, and distil it in a strong Sand-heat, until there remain at bottom nothing but a Sub∣stance like Hony; keep this Vinegar well stop'd: Many call it Spirit of Vi∣negar. Its principal Use is, to dissolve or precipi∣tate Bodies. 'Tis some∣times mix'd in Cordial-Potions, to resist Putrifa∣ction: The Dose is half a Spoonful; 'tis mix'd with Water. And this Oxyo∣rate is used to stop Hemor∣rhagies, taken inwardly; and to asswage Inflamma∣tions, applied outwardly. Tartar is that which is found sticking to Casks of Wine, like a very hard Stone, sometimes white, sometimes red, according to the Colour of the Wine it comes from. White Tartar is to be preferr'd before Red, because it is purer, and contains less Earth. Both one and the other are had in great Abundance in Languedoc and Provence; but the best White Tartar of all is brought out of Germany. Crystals of Tartar are made in the following manner: Boyl in a great deal of Water what quantity of White Tartar you please, until it be all dissolv'd; pass the Liquor hot through Hippocrates's Sleeve, into an Earthen Vessel, and e∣vaporate about half of it; set the Vessel in a cool place two or three Days, and you will find little Crystals on the Sides, which you are to separate; evaporate again half the

Liquor that remains, and remit the Vessel to the Cellar, as before; there will shoot out new Cry∣stals: Continue doing thus, until you have got all the Tartar: Dry the Crystals in the Sun, and keep them for use. The Crystal of Tartar is Purgative, and Aperitive: 'Tis good for Hydropical and Asthmati∣cal Persons, and for Ter∣tian and Quartan-Agues. The Dose is, from half a Dram to three Drams, in Broth, or some other pro∣per Liquor. Salt of Tar∣tar is made in the follow∣ing manner: Take four Pounds of good White-wine-Tartar, beat it fine, make it up in Half-pounds, in several Sheets of Brown Paper, dip them in Water, place them in the midst of a Charcoal-Fire, cover them over therewith, let the Fire burn out, you will find at the Bottom Tartar calcin'd in black Lumps; take the Tartar thus calcin'd, beat it gros∣ly, put it into a Pipkin, or Iron Pot, full of Water, set it over the Fire, and let the Water boyl till half is consum'd; then take it off, and let it settle; de∣cant it as clear as you can, pour on a little more Wa∣ter upon the Faeces, and let it boyl, then decant it as before; taste the Wa∣ter, whether it be salt, and proceed as before: Do so as long as you find the Water tastes salt; after∣wards filter all the Liquor pour'd off, through Paper, and boyl it up to a Salt. Tartar Vitriolated is made in the following manner: Put into a Glass-Body what quantity you please of Oyl of Tartar made per Deli∣quium, which is nothing but the exposing Salt of Tartar for some Days in a Cellar, in a wide Glass-Vessel, till it turns to a Liquor: Pour upon this Dissolution of Tartar, by little and little, Rectified Spirit of Vitriol; there will be a great Efferves∣cency: Continue to drop more in, till there is no farther Ebullition; then place your Cucurbite in Sand, and evaporate the Spirit with a little Fire, there will remain a very white Salt, keep it in a

Vial well stop'd. 'Tis a good Aperitive; and is al∣so a little purgative. 'Tis given in Hypochondriacal Cases, in Quartan-Agues, King's-Evil, and in all other Diseases, wherein it is necessary to open Ob∣structions, and to force U∣rine. The Dose is, from ten to thirty Grains, in some proper Liquor.