CHAP. I. In which we Treat of Vineyards, Orchards, and their Improvements.

NOW as to what concerns the Vitis or Vine, we ſhall briofly but candidly handle; Firſt as to the Soyle that agrees moſt to the Vine, is of a nitrous and ſulpherous nature, which is black, looſe, and moiſt, which proceeds from its great unctuoſity, of which kind we have great ſtore in England, in many waſte places, but in Ireland much more abundant, where I ſuppoſe that Vineyards might be planted with great advantage; but however, if the ſtory is true which Glauber tells us, viz. that Vines might be made to grow in hard Rocks, without Earth or Dung, only by diſſolving and reducing the hard Rock to duſt by Vegetable Vineger, and ſupplying it with the ſame at the fall of the Leaf, he ſays 'tis much better than Cow-dung to nouriſh the Root, and if we will but rightly conſider the things as they are, we find that out of ſuch Stones is made Lime, out of which Lime by the acid juice of Vegitables is produced a Nitre, which is the nouriſher of Seeds, becauſe it hath its original from a ſulpherous fatneſs, which attracts a ſalt from the Air, which is the Chariots of the Univerſal Spirit, and ſo become ſatisfied by the cold Gas: I have ſeen by experience this thing, for in Holland in the Winter time, great quantities of Niter have workt it ſelf out of the Walls, which by Diſtillation would give a ſweet, pleaſant, red, ſulpherous Spirit; but 'tis to be obſerved, that generally this Lime is made from Shels, as Oyſters, Muſcles, Cockles, &c, theſe being calcin'd as you make Lime, and the ground manur'd therewith, it makes a richer and more fertile Soyl than hitherto hath been known or practiſed in England, eſpecially for moiſt and cold Lands, which want the ſalt niteral Vertue, which is the feeder thereof, and by this means, the ground might be ſo ordered, as Vines might be well planted upon all the Hilly parts of this Country; nay Orchards might be made fertile, by this and ſoot mixed together, and the root being opened about February, and the old Soyl taken away, and this added in its place, and after three days expoſing to the Air, let it be cover'd up as before, and ſo your Tree ſhall bear much more abundantly than otherwiſe; neither is this ſo difficult or chargeable, for if you bear the Root about the latter end of February, and expoſe it ſeven days, 'twill attract from the Air ſufficient nouriſhment, being again covered, and this method obſerve'd and follow'd, they will bear plentifully ſeveral years. Now there is a late Writer (which ſpeaks againſt all kind of Science, knowing little of any, and yet would be eſteem'd the only reformer of Old Errors) objects againſt the opening the Earth about the Root of the Tree, ſaying 'tis an exact way to render them uncapable of bearing, when alas, this man is highly miſtaken in this, as well as in ſome other of his rough notions, for that true Phyloſophy doth demonſtrate, that the Air is the life of all things, in whoſe wings is conveyed up and down the Vital breath and Spiritual moiſture, that is the nouriſher and upholder of beings, and he that would be better ſatisfied, in this point, I refer him to Sandivogius, pag. 97. where he treats of the Element of Air; and Philoſophers ſay that Minerals have their Roots in the Air, but Heads or Tops in the Earth, and this muſt proceed from the ſalutiferous and nouriſhing vertue it hath to beings, whether Animal, Mineral or Vegetable. I will therefore lay this down as an infallible Maxim in Philoſophy, that the Air as it acts and is concreted in ſulpherous Matrix to a nitrous Ens, is the nouriſher of all things; for as the Rain diſſolveth the Salt Nitre, that ſharpens the Water by its Acrimony, this diſſolves the Seed in the Earth, and this diſſolution is the key of generation. Now by the ſame power things are generated, by the ſame likewiſe are they nouriſhed, for the nitroſaline Virtue is by the internal Arche us or Central Sun ſublimed into the powers of Trees, Shurbs and Plants, and ſupplys the radical moiſture and eſſential juices thereof. I remember a paſſage to this purpoſe, written by John Welch Van Shandragh, that in ſome Plants 'tis good to turn the Roots upward, as the Philoſophers do their work, which the Vinitorians do imitate at Ramſthat, who order the Roots of the Vines ſo, as they bring Grapes, according as they will have them to their fancy. If in February the Vine is cut, as Yearly it is done, the cuttings are reſerved and dreſs'd, their length is a Cubit; theſe are put into the Ground preſently (yet the point to go out) where they are kept, ſtill to a certain that they do not loſe their moiſtneſs, but remain freſh; in May they are taken out again, on the thickeſt part they are cut even one after another, with a ſharp knife, they muſt not be cut ſlooping but even, of theſe cuts one or two hundred are tied up in bundles, many ſuch bundles are made, theſe bundles are thurſt into the ground in an even place and ſet in ſmooth one by the other, then a round pit is made knee deep, and the bundles of cuts are laid in the pit, yet ſo that the heads are turn'd upwards towards Heaven, and the points in the ground, theſe bundles are ſet cloſe one by another orderly, and the parts are alike, none over-tops the other, ſtanding ſomething out of the ground, all ſmooth and flat, they being ſet in, the pit is fill'd with Earth, the heads, where the Roots ſhould be ſet on, looks upward, which muſt with Earth be laid round, that no Water may run into the pit when it Raineth, theſe being all ſet into the pit, and ſo ordered as is ſaid, the whole place is covered, and the outſtanding naked heads with Moſs beſpread over, and over that again lay 3 fingers high of Earth, and let them remain there 5, 6, or 8 Weeks, as is needful: Obſerve that 'tis moſt commodious for theſe pits to be made near to a Channel, where the Water may run away, and not ſink into the pit; having thus ſtood, they'l contract over their tops fleſh pleaſant to behold, which ſometimes is in 5 or 7 Weeks, according as the Weather is good or bad; you may at the end of 5 Weeks make a little hole from above, and ſee whether by the ſaid ſign 'tis time to take them out, for the cuts growing to the Moſs is the ſign, theſe muſt be preſently ſet into the ground again, which muſt be very good, turn them again in their new ſetting, that is the part where the cut is overgrown, and the place where the Roots ſhould be driven new muſt be turn'd downward, this order muſt be kept with the ſecond ſetting, dividing the bundles aſunder, and ſetting 3 and 3 together, and place them a foot aſunder, and with the three in the middle a little open, looking downward or backward, for they muſt not ſtand ſtreight one by another, but in the form of a Gooſe-path or ſtep, called, erdo quincunciislis; on the point of the out-ſtanding yard muſt ſtand three and three, that they may yield a point, and thus do with all your cuts, which may be put in one plat in lines by one amongſt another; theſe twiggs on the other end thus over-grown, muſt be ſet not upright but ſlooping, which gives the quadrant of a Circle, that is the middle betwixt an upright and lying line, and the leg or guard about a foot long upward cover'd with Earth ſlooping, ſo that the nether part where 'twas over-grown be but half a foot long in the ground, from the ſuper jicies; and if that part hath ſore Eyes or Joynts, 'tis to be thruſt in till the upmoſt Eye which ſtand out, that muſt give the growth; if you have thus proceeded you have done well, ye are to obſerve that things thruſt too deep in the ground, be it Trees or others, will not proſper, it cannot help it ſelf, 'tis better to ſet them ſhallow. Now theſe are to be let alone 2 years, but Roots at the firſt year, and at the time when other Vines are digged about or open'd, which is the Week before Eaſter, the inlaid Roots muſt be open'd, not only to make the ground more porous, and the Weeds to be rooted out, but the roots muſt alſo be rid of the by-ſhots, and plucked off which grow not downward on the Roots, theſe off pluckt Roots are not taken out, but let them ſet, becauſe the roots be not ſtirred.

But if thou wilt repair an old Vine, theſe are taken out, and are now call'd Wortlings, becauſe they have gotten about the over-grown heads; the beſt root on the nether part is fine to behold, looking like a Swiherbeard; then you may cleanſe them from ſuperfluous roots, and may ſet them in for a Vine if you pleaſe, in the manner as it is ſet down in the foregoing rules; and ſuch prepared Roots and over-grown Vines is far better than others: for theſe out Wortlings, after they have their root well together, are the better able to defend againſt the Froſt, when others hang'd about an Ell high with roots, are kill'd by the Froſt, and ſo the Vines are the more weakned, and are like old Vines, in reſpect of ours. Beſides, ſuch a ſtock in the driving is ſtronger, than thoſe which are put in the ground preſently after they are cut from the Vine, where they muſt take root, not taken out till they be ſet in the rebſtuck.

If a new Vineyard be made of a ground, which formerly was full of buſhes and a hedge for Hares brood, the firſt new ſet of ſuch twiggs drive ſo ſtrongly, that the double number of ſuch twiggs muſt be laid in, as 8 or 10 twiggs into one place, all which may proſper, yield and bear Grapes in other Vineyards: for to one ſtock are laid but 3 or 4 twiggs, call'd Palmites; and that muſt be done for ſome Years together in a new break, he that doth not know this, and doth not do ſo, the bloſſom then will fall off yearly, the which I have ſeen come to paſs: for the driving in ſuch a new plat, if the ground be good, is too ſtrong, thruſts out and off the Bloſſoms, that you muſt look for your Grapes in the Spring under the Vines amongſt the B • o •• oms: but if you let your ſtock grow into Wood, it ſpreadeth in that new till'd ground, and is weakned thereby, and brought to a temperature, for each twigg receiveth ſo much ſtrength, and driving as much as it hath need to the full ſeed, and enough for the ſaving of it; and thus your Vineyards being dreſs'd in this manner will prove and yield double more in the Vintage than other men's will.

Thus according to Van Shandragh, the which I ſhall paſs from, the Vintage being come, let them proceed how they will ſo that they have a good Vintage from the well manuring, ordering and dreſſing their Vines, they may expect good ſtore of Bacchean Virtues, the uſual way of making Wines from the Grapes is as follows.

Example,

In theſe Countrys that abound with Vineyards, they proceed thus; The Grapes when ripe, are pounded in Troughs; or the more common way is, to put them in large half Buts or Tubs, and tread them with their feet, and afterwards with a large preſs they preſs out the juice, as is done in making of Syder here in England, this is Barrel'd up and let ſtand to ferment, and to clear and reſine it ſelf; and then they draw it off into ſmaller Casks from its dregs, and this is perform'd naturally and artificially by fermentation, untill the Wine comes to a good body, and is fine. Obſerve, they ſtop not the Bung hole in its fermentation, but let it ſtand with a pibble-ſtone on the Bung-hole, by which means it is kept freſh and brisk the longer, and is not ſo liable to become ſower. Thus in Rotterdam I have drank Rheniſh Wine of conſiderable age.

Obſerve, that Wines are preſerved from Corruption powerfully and effectually (as experience ſhews) by the ſumes of burning ſulpher vive.

Theſe are general rules for the making all ſort of Wines from the Grapes, but every Country may have ſome variation in their way, and inſtruments uſed; but however, from what hath been ſaid, thou canſt not be ignorant how to make a gueſs and of the other; for by a Penny we know how a Shilling is Coined.

The beſt that are on the Rhine are from Baccharach, Herbipolis, Klingenberg, and Hoccheime, alſo Muſcadine from Candy, Riballa is a ſtrong Zant Wine, Rappidavia is a mild Wine from Gallatia, and White-Whine and Claret from France, Canary from the Canary Iſlands, Sherry from Spain, and ſeveral other good Wines from other parts, which I ſhall paſs off and come to its general Virtues.

The Vine is above any other Vegitable in vertue, being medicinal from the Roots to the Branches, as thou may'ſt • e at large in Doct. Robert Lovel's Herbal, p. 481. and as Soloman ſaith Oyl makes a chearful countenance and Wine makes the heart glad, not only ſo, but we can ſpeak ſomething of its Medicinal vertues, by our own experience; for the Rheniſh-Wine is the beſt vehicle for any Medicine adminiſtred in the Stone: White-wine for the loſs of Appetite or Surfeits, and Obſtructions in Women; Sack for Weak and Conſumptive people; the Spirit of Wine to bath griev'd and bruſed parts; the Argell or Tartar hath a vertue ſurpaſſing; for as Baſſillius Valentine ſaith he wants words to expreſs its virtues; for a Spirit made from the crude Tartar, well rectify'd and ting'd with Verjuice, is excellent for the provoking the Menſes; alſo good in the Jaundice, Dropſy, Leproſy, Pluriſy, Frenzy, and French Diſeaſe; the Cream of Tartar for Obſtructions and Hypocondriack Melancholly, and Worms: Tartar vitriolate for Feavers, abating Thirſt, opening Obſtructions, and killing Worms; the Salt of Tartar cleanſed by decoction is not only powerful in opening of Minerals, but being brought over the Helme, as the Author does it, is the true Key (call'd the Circulatum minimum) by which ſuccedanous and true ſpecifick Medicines are prepared, which as Helmont ſays) cures all Diſeaſes, in ſuch a way, that what ſuch will not perform, nothing in the Vegitable Kingdom will be found to do it; alſo the Eſſence of Wine, (which is the union of the fixed Salt and Oyl of Tartar with the Spirit of Wine, ſo as to be brought to a Balſamick Nature) will I ſay, cure muſty, ſick, and ropy Wines: Indeed I have many more things to write of the Nature and Vertues of Vinor growths, and principally of the friendly and balſamick nature of Raiſins; but ſeeing it will be done in another place, I ſhall omit it here, and ſo proceed to the Anatomizing of Concrets.

CHAP. II. Treateth concerning the Spagirical way of diſſecting Concrets, and the office of Eſſences exalting Wines.

FIrſt we ſhall conſider the various ſorts of dissections there be, to be performed through Chymical and Spagirical operations, between which I put a conſiderable difference.

For by Chymical ye are to underſtand ſuch diſſections as are made by the violence of the Callenary Fire, which rends aſunder thoſe tender parts and interwoven attomes, which nature had ſo friendly united by her internal motion and hidden power of digeſtion, fermentation and concretion, and where this is perform'd in a pure Matrix, generally there proceeds a perfect and pure birth; but theſe being thus ſeparated, and eſpecially in thoſe things which are tender and volatile, the precious Life and Virtue thereof is put to flight inviſibly, as the Spirit is at Man's deceaſe, and nothing but the bare Principles remain; but that you may the better underſtand what I mean by this inviſible Life of concreted Beings, by which the Principles are held in Unity, ſo as to maintain the Texture of that Being, I ſhall give you an Inſtance, which to demonſtrate, proceed thus;

℞ Twenty Gallons of a fragrant Wine, put it into a Refrigitory with its Helme, lute all cloſe, and diſtill off the Spirit, as long as any will come good, then let all cool, draw forth the Fleame, in which there is a Salt of Wine, and add the Spirit drawn off, to it again, and the Pondus will be very little diminiſhed, but the alteration will be very conſiderable; for as it was before pleaſant and fragrant Wine, the tye being broken, it becomes ſtinking and obnoxious, and unſavory to be drunk; for why, the Life is fled away inviſibly, as is plain, becauſe all Savour proceeds from thence; and I do affirm, that he that can reduce this to its firſt ſtate of fragrancy, deſerves the name of a Philoſopher, and to wear the Garland amongſt Spagiricks, not that I think it impoſſible to be done, but difficult, and cannot be performed by any other way and means, but that, which adds a new Life by fermentation, and and yet not deſtroy the Original, Nature and Form of the ſpecificated Sulphur therein contained, call'd the Callidum innatum, of which, no Being can be deſtitute; and yet this reuniting Medium muſt have power to blot out the evil Character, and hidden wrathful quality of Death, which the violency of Fire ſtirr'd up, and appeaſe again ſo, as to make an harmonious Unity. Of this Nature, is the Eſſence of Wine, and Sal panariſtos, but theſe are Spagirical Operations, and ſhall be touch'd at in their proper place; we ſhall now return to ſpeak of the Office of Chymiſtry, and that part of it, which may ſeem pertinent and advantagious to us in this Diſcourſe, which is principally that of Diſtillation, which retaineth and condenſeth the looſe Atoms, eſpecially thoſe of Spirits, after Fermentation, and thoſe let them either be Vinor or Urinous, or very Volatile; now Eſſential Oils, are alſo made by Diſtillation, requiring a greater degree of Fire, being the Sulphurs, in another and more ponderous Form; it is alſo profitable for making acid Spirits, and alſo to make Sal alkali; for why, the Fire of Calcination burns up all evil and combuſtible Sulphurs, and fixes down the more ponderous Sulphur, and incorporates it with the groſſer parts of the Body, and ſo aſſumes a new Form, containing its Sulphur in occulto, for all Salts are ſalimo-ſulphureous, and all Sulphurs ſulphureous Saline, as will be manifeſted by union and retrogradation of Form and volatalization, but this being a ſpagirick Operation, it ſhall be ſpoken more largely of in its proper place; and ſo conclude the uſefulneſs of Chymiſtry, as to this part, only to conſiſt in Diſtillation and Calcination, for the other, viz. Union and Exaltation are Spagirical, which we ſhall now come to Treat of.

Spagirical Operation is not only a ſeparating of the pure from the impure, but alſo a re-uniting the Principles, and bringing of them to a Balſamick and friendly Nature, for we ſee by experience, the more any pure Bodies are exalted, the more do they contain of the vital fatneſs, the greater is their Virtue and operative Quality on others, but moſt principally on Vinor Spirits, which are always enriched by a ſulphureous fatneſs; for as Glauber ſays, That Vines draw Odors and Savors from the Earth beyond all other Plants, and that Savours may be communicated to the Vine by the skilful at pleaſure, both in their growth, and after they are maturated; for if the Herb Scarlet be caſt into Rheniſh Wine, it becomes very little inferior to Muſcadine; and again, he ſays, that thoſe rich Wines on the Rhine, before-named, are (as he calls it) upon a Mineral Soil, and therefore ſuck up the univerſal and balſamick fatneſs from thence, as may be ſeen in Pag. 126. Par. 2d. where he ſays, That if the Scarlea, or any other odoriferous Herb be apply'd to the root of the Vine, 'twill beſtow its Odour on the Grapes; he farther ſays, That if you pour any Oil upon the Root of a ſweet and odoriferous Nature, the Vine will produce Muſcadine for Ten years; and 'tis obſervable that he lays ſtreſs upon the Oil of Seacoal, throughly cleans'd, and rectified with the Spirit of Salt; his reaſons (as I conceive) be, becauſe abundance of Seacoals grow, and are digged from thence; and if this is really ſo, why may not there be an encouragement for Vineyards here in England, and other pleaſant growths, ſeeing there is ſuch rich Soil, and ſo well ſtor'd with Minerals and Sea-coal, and we are well aſſured, that the Mineral, or moiſt Vapour, which is a principal Life to concreeted Beings, in that by its Spirituality it unites with the univerſal Powers and Forms it ſelf into a nitrous or ſulphureous balſamick Oil, nouriſheth the Vegetables as it flows forth, and is ſublimed by the Archeius to their Roots, which afterward is elevated into the Branches, and Fruit thereof, and are changed by the forming Sulphur, all one as the different Aliments, which we take in, are changed into the ſubſtance of our Bodies, viz. into Juices, Blood, Fleſh, and other parts as uphold the Fabrick of the body; juſt ſo is it in the Mineral and Vegitable Kingdom; for 'tis as is ſaid the fat and ſulpherous vapour, that nouriſheth them, and is by degrees converted into their own nature, and if any of theſe want this nouriſhing vapour, they ſoon decay, pine and wither. O how wonderful is nature in her operations, and how many ways hath ſhe unſearchable and paſt finding out; for as the Phyloſophers ſay, Life is ſhort, and Art is long; but let us return, I ſay then, that the Earth doth abound with this ſulpherous fatneſs, and ſometimes is ſo over-gorg'd therewith, that it ſpews it forth through the pores thereof, as is evident by Petrelaeum, an Oyl that flows naturally from the rocks, and this we know, that Art both may and often doth ſupply Nature's defects; for if thou take pure Salt of Tartar, and pour diſtill'd Vinegar thereon, until 'tis aſſatiated, every time drawing off the Fleam, and then diſtill it in a coated Retort by fire of degrees, and laſtly rectify the Oyl thorough the Spirit of Vitriol, 'twil become lucid, pleaſant, and fragrant grant of ſo great virtue, that I call it my Olcum regeneratum. With this Oyl much may be done, for frutifying, and nouriſhing the Vinor natures, either externally or internally; I have alſo much to write, concerning the ſulpherous Oyl of the Magneſia, which will revive, and cauſe to vegetate afreſh the moſt declining Tree, Shrub, or Plant; How wonderfull is the Operation and virtue of ſuch ſulpherous fatneſs in the nouriſhing of growths, let it be judg'd of by the Judicious, and let a determination be made therein, only by the experienced Philoſophers or true knowers of Natural things, which are greatly diſcovered to us by our Spagirical Operation, as they are made in Imitation of Nature; and furthermore, Wines may be wonderfully exalted by Eſſential Salts, thus, Firſt Chymically ſeperate the Oyl of any Concret, and the remainder Calcine to aſhes, the pure Salt extract and chriſtalize from thence, and reunite Spagirically the fixed Salt and the Eſſential Oyl, and bring them to a Chriſtalline Salt, or with the Spirit of the Concret diſtill and cohobate ſo long untill it is all brought over in a Balſamick Spirit, this Spirit being imbodied by the Eſſential Salt, plainly manifeſteth its Callidum innatum, or drying enriching ſulpher, which gives life and ſulpherous fatneſs, and durable, laſting and ſubſtantial virtues unto Wine, exalting both the taſte and ſmell thereof. Thus the Salt or Eſſence of Wormwood will make rich Wormwood Wine; the like will that of Mint, Balm, and Angellicoe, &c. It alſo gives fermentation thereunto, and makes it pure Wine indeed, as Wine refin'd from its Lees, and gives it ſuch qualities, as deſerves the higheſt of commendations, as I could prove by undeniable reaſons in philoſophy, which we muſt omit here, leſt this Volume ſhould ſwell beyond its prefixed Volume, and paſs on to the meliorating and enriching Wines, which is yet more highly to be performed by the Element of Fire of Venus, which is made by ſeperating the Sulphur from the Mercury, and mortifying the Sulphur, and diſtilling of it into a Spirit, and Glauber doth wonderfully commend the Element of Fire made from common yellow Sulphur, and ſays, that if it be put to defective Wine, it is a preſent Medicine; for if any one put a little of it in a Cask of Wine, the Wine acquires a grateful taſt and odour, and will be ſo comforted, as not eaſily to admit of changing or periſhing as otherwiſe is wont to happen to common Rheniſh Wine; ſee more in his Works pag. 3. par 3. and I ſay that Wines are alſo enriched by eſſential and fragrant Oyls, ſo prepared as to unite with Water or Spirit of Wine or other Wines; for being dilated by a proper ferment, they are eaſily united, and ſo the Wines are enriched thereby; thou may'ſt remember, that I ſaid in the laſt Chapter, that the fumes of Sulphur Vive wonderfully preſerves and enrich Wines, and therefore ſuch excellent Medicines as theſe cannot fail of performing much more high; and that I may fully accompliſh the deſire of the Ingenious, I think it convenient to ſpeak concerning the Red Wine of the Philoſophers, which produceth and maketh my Sal Panariſtos to appear; for that is prepared from the three firſt principles, chriſtalliz'd in the three laſt, contained in the fiery Spirit of Wine, as Sandivogius ſays, it burns up three and leaves one, which is the Diamond like powder, the true fixed Salt Nitre of the wiſe; and as much may be perform'd by it, as Glauber hath attributed to his Sal mirabilis. But what ſhall I ſay, I fear the time is not yet come to reveal ſuch Secrets in; for from hence proceeds the very Key to the chiefeſt of Arcana's, and principally to Tinctures, Eſſences or Elixirs, univerſal or particular Medicines, according to the ſpecificated degrees of the exalted Sulphurs; for as Baſilius Valentine ſaith, that the Spirit of Wine, or the true Aquavitae of the wiſe, hath been ſought for by many, but found by very few: It is the Vegitable ſtone indeed, and man loved Gold and Wine above all other creatures, which may be beheld with Eyes. Gold loveth man and Wine, becauſe it lets go its noble parts therein; for if true Spirit of Wine be put to it, being made potable, it gives ſtrength to man, and prolongs his Life and Health: For thus much I am bold to aſſert, that an Aurum potabile is an Univerſal Medicine; and without a true Spirit of Wine, an Aurum potabile cannot be made; for Wine bears affection to man, as alſo to Gold, becauſe it eaſily unites with the Tinctures of Sol; then it expells Melancholly and Sadneſs, rejoycing Man's heart: For there is originally three ſtones ſo call'd, viz. the Urinous or Microcoſmical one, therefore called Animal, which may be beheld in the beautiful Azoth or Lunar Oyl; the Vegetable, diſcern'd in the Vinor Spirit, the Mineral in the golden Tincture or Sulphur of Laton. The three Triumphant ſtones of the Wiſemen viz. Medicinal, Tranſmutative, and Angelical; the Triune ſtones or Univerſal, moſt Univerſal the Caballiſtical, Elixerating Tincture for Men and Mettals, ſo much talk'd of, but ſo little known; for why? they do not underſtand the true ſubject Matter, from whence theſe three ſtones are obtained, for it proceeds from one confuſed Chaos, containing a ſpermatical Eſſence of all created beings, the Book of Wonders, and Looking-Glaſs of Nature, wherein ſo many Myſteries may be diſcerned face to face, that I dare not diſcover them here, becauſe time and place is too ſhort; I ſhall therefore conclude with the words of Baſilius, where 'tis ſaid, He that catcheth this fiery Spirit, hath got victory in this Chymical Battle, &c. becauſe from hence proceedeth the foundation of all Spagirical Medicines, and conſequently the true exaltation of Wine, which we have here candidly treated of, and ſo ſhall paſs on to the making Wines from the Growths of England.

CHAP. III. Treats concerning the way to make Wines from Engliſh Growths, viz Plums, Quinces, Sloes, Damſins, Cherries, Figgs; alſo from Goosberries, Mulberries, Currans, Blackberries, and Elderberries; alſo from Rofes, Cornations, Cowſlips, Scurvygraſs, Mint, Balm, and other Trees, Shrubs, Fruits, Flowers and Herbs.

FIrſt I ſhall define Wine to be a ſpiritualized Sulphur, incorporated with a Mercurial Juice, and ſo exalted by Natures Concoction, to its degrees of purity, according as the internal Spirituallity hath power to act; but the maturity and perfect ripeneſs comes and is perfected by the aid and help of the Heavenly Sun, which exhales and detracts the acid and ſuperfluous moiſture, which cauſes the fruit to be unſavoury and harſh; for we ſee by experience, that in cold years, the Wines are much more imperfect, than in hotter ones; therefore we ſhall ſhew you, that Wines truly maturated admits of no Argel; but of this in its proper place. Our intended purpoſe is here to let you underſtand, that the Sulphur of a Concret manifeſted, is that which gives the different taſte to Wines, ſo that Wines may not only be made from the Vegetables before nominated, but alſo from other Herbs, Roots, Barks, Flowers, Grains, Honey, and Sugar, by fermentation, and again theſe by diſtillation yield a true Vinor Spirit, which when rectify'd from the Vitreoline Alkalizates, looſes much of the external Sulphur, and ſo only the Vita media, and ſuch like qualities remain of the Concret; ſo one Spirit may be made ſo near, that it cannot be diſcerned, from that which is made from another different Texture; as ſhall be more largely demonſtrated in the 6th Chapter, where we treat of the way of making artificial Brandy-wines. I ſhall come to conſider and ſpeak of an ill Cuſtom made uſe of in England, which is ſince the Medicinal Wines have come ſo greatly in uſe amongſt all ſorts of people, the Vintners have been ſo unjuſt, as only to infuſe theſe Herbs, in ſmall Wines, or that which was worſe, in prick'd, low or damnify'd Wines, which have loſt much of their vital ſtrength, and that which is yet material, is, they let the Herb infuſe ſo long therein, that it doth not only attract their Medicinal Qualities, but alſo the auſtere and wrathful one; for 'tis very obſervable, that if theſe Wines remain long, they loſe their brisk and pleaſant Nature, and ſo become nautious in the drinking thereof, and ſo by ſuch unworthy practices, the people are many times deceiv'd in their expectation; for although they drink theſe Wines, yet they come ſhort of thoſe Virtues that might juſtly be expected therefrom: The like is to be underſtood by Scurvygraſs Wine, and all others ſo made: For theſe, and other weighty Reaſons I thought it needful to furniſh every Family with Wines made from their own Products, which being prepar'd without Sophiſtication, will ſhew their greater Superiority to others, by giving the ſatisfactory Effect deſired, &c. having thus laid down and demonſtrated the Truth concerning Wines, and the abuſes thereof, I ſhall now come to give the Receipts to make right ones.

Firſt, the way to make Wines of all kind of Fruits, is generally one, which is, when the Fruits are ripe, they are ſtampt, and the Juices preſt forth, and then Barrell'd up, and firmented with a Syrrup made with Sugar or Honey, and a little fixed Nitre diſſolv'p therein, ſometimes we uſe Izinglaſs, Flower, and Whites of Eggs to reſine them down, and being Refin'd, withdraw them out into freſh Casks, or elſe bottle them up, which may be preſerv'd wonderfully by my Sal Panariſtos; but by the way, I cannot chuſe but take notice of a new pretended Reformer (though peradventure he might cull his foundation out of my firſt Impreſſion) who ſaith, that Water muſt be only poured on them, and drawn off without a Preſs, and then with Herbs or Seeds, Sugar, Treacle or Honey, being reliſh'd or ſweetned, and firmented with Yeſt, this he commends above all others; when alas, he is greatly beſides the mark; for firſt, Wines thus made, have not the full Body nor Virtue of the Fruits; Secondly, being made with Water, they will ſoon rope and ſower. Thirdly, Treacle hath no affinity to Wines, 'tis only preſcrib'd for the dulcifying of Waters, wherefore I rather ſuppoſe he knew not how to diſtinguiſh the difference of my Receipts; Laſtly and chiefly, the one general receipt he pretends to, will not anſwer the different ſort of Fruits; for according as their Natures are, either ſweet or ſower, ſo muſt they be diverſly handled, &c. as will be ſeen by the following Receipts; for Plums, Quinces, Damſins, Goosberries, and ſuch like, ought to be made thus; Example on, Vinum Groſſubare, or Goosberry Wine. ℞ Eight pounds of Goosberries, bruiſe them very well, but not to marſh, and put them into a Veſſel, and pour upon them a Gallon of pure Spring Water, or rather its own diſtill'd Water, made in a cold Still, and let them ſtand ſtopt in a cold place 24 Hours, and then put them into a ſtrong Canvas, or Hair Bag, and preſs out all the clear; then meaſure how many Quarts of Liquor you have, and to every Quart add three quarters of a pound of fine Sugar, and ſtir it till it be throughly melted, then put it into a Veſſel, and ſet it in a cold place, or elſe it will be ſower: and ſo let it work three Weeks or a Monrh; the Veſſel muſt be fill'd full, and Bung'd down cloſe, that no Air can come in: after it is well wrought and ſetled, let it be drawn off into ſmaller Casks, or elſe bottle it up, and ſet it in a cold place. Thou art to obſerve in the choice of the Goosberries, they are neither fully ripe, nor too green; for the full ripe will make it thick, and the green will make it ſower; but let them be taken juſt as they are turning; be careful that you ſtop not the bottle too hard at firſt, nor fill them too full, &c.

Its Virtues.

'Tis excellent in hot and burning Fevers or Agues, to be drunk as a Cordial; it ſtays the Belly, and cools hot Stomacks, and ſtops Bleeding, mitigates Inflamations, it wonderfully abates the heat of the Face from hard Drinking, by its cooling of the Liver; provokes Urine, and therefore of great uſe in the Stone; but it is not altogether ſo proper for cold Stomacks, for fear of clogging the Tones thereof.

Vinum Ribeſium, or Current Wine. ℞ Four Gallons of fair Water, and let it very gently ſimper over the Fire, but not boil, then put in Eight pound of the beſt Virgin Honey, and diſſolve it well therein, and take off all the ſcum that will ariſe, and when 'tis cold, put it into a Barrel, and add to it equal its weight of the juice of Currents preſt through a Bag in a ſtrong Preſs; theſe Liquors being together Twelve hours, then add to every Gallon of the ſaid Liquor, Two pounds of loaf S • gar, ſtirring and agitating th • m till diſſolved; then add half an Ounce of Cream of Tartar, a little Flower, and whites of Eggs for Fermentation, till it refines it ſelf, and becomes very clear; then draw it into ſmaller Barrels; obſerve, the White Currents make a moſt excellent Wine, which will imitate ſome ſort of the Wines that come from the Grape: The Red alſo makes good Wine, and drinks very briskly: But the Black Currents are moſt Noble in their Medicinal Operation: Raſtberry Wine may be made thus, but the French preſcribe it a very chargeable way, which is thus; ℞ A Gallon of Sack, in which let Two Gallons of Raſtberries ſtand ſteeping the ſpace of 24 Hours, then ſtrain them, and put them to the Liquor, and three quarters of a pound of Raiſons of the Sun ſtoned; let them ſtand together 4 or 5 Days, being ſometimes ſtirred together, then pour off the cleareſt, and put it into Bottles, and ſet it in a cold place; if it be not ſweet enough, you may add ſome Sagar to it; but they eſteem the aforeſaid Liquor better, and to be us'd in the place of Sack. Obſerve that Mulberry-wine may be made the ſame.

IIts Virtues.

Theſe Wines are excellent to reſiſt Putrefaction, quench Thirſt, ſtrengthen the Appetite, ſtop Vomiting, fortifying faint weak Stomacks; it is excellent in Fits of the Mother, provokes the Courſes, and diverts the Epilepſie.

Vinum Sambuceum, or Elderberry-Wine; ℞ Elderberries, when ripe, pick off the green ſtems, pound them, and preſs them in a great Preſs, as you do Grapes, Barrel them up, and you may add to every Barrel three Gallons of ſtrong Wort, or the Honey-liquor before deſcrib'd, and ferment with Yeſt or Flower, and the Whites of Eggs, and a little fix'd Nitre; and let it Ferment well, and refine down, and then draw it off into other Casks; and at the Spring, add into every Barrel, Five pounds of its own Flower, and Five pounds of Loaf Sugar; and this Wine will in Seven Days time, become ſo rich and pleaſant, and ſo full of Medicinal Virtues, that it outſtrips any ſingle Vegetable in thoſe things, that the ſpecificated Sulphure: 〈1 page duplicate〉 〈1 page duplicate〉 attributed to, as may be ſeen more at large in the 16th Chapter, where I Treat of the Spirit of Elder; by this ſame Rule may be made the Wine of Black berries: Now if you'l have Wine made from Apples, or Pears, then take Sider or Perry, and proceed thus; For Cyder, uſe the Herb Scarlea, the Quinteſcence of Wine, and a little fixed Nitre, and to a Barrel, a pound of the Syrup of Honey; and after Fermentation, 'tis little inferior to Rheniſh Wine; for Perry, make uſe of the Herb Clare, Quinteſcence of Wine, and to every Barrel 6 pound of the Syrup of Blackberries, after Fermentation and Refining of it, will out-ſtrip ſome of our neighbouring Wines. The ways of making artificial Wine, will be ſhewn in the next Chapter; therefore I ſhall deſiſt here, as knowing that by theſe Examples you cannot come ſhort of preparing Wines from Fruits, &c. Now of Flowers and Herbs.

Vinum Roſaceum, or Roſe Wine; ſit a Glaſs Baſon, or Body, or well glas'd Earthen Veſſel, and put in three Gallons of Roſe-water, made with a cold Still, and put into the Liquor a convenient quantity of Roſe Leaves, cover it cloſe; now if your Body is made of Pewter, you may have a head to ſcrew on, and put it for an hour in a Kettle of vapouring water, to purchaſe the whole ſtrength and Tincture of the Roſes; then take it out, and when cold, gently wring the Liquor from the Leaves, and ſteep more freſh Leaves in the ſame Water, work as before, repeat this ſeven times, •• ll the Water is very ſtrong with the Tincture; and then to every Gallon of Liquor, add three pound of Loaf-Sugar, and ſtir it till it be throughly melted, and put it in a Cask, and ſet it in fermentation with a little fixed Nitre, and Flower, and two or three whites of Eggs, and let it ſtand in a cold Cellar, and in a Month 'twill be fit to drink: Thus may be made the Wine of Cornations or other Flowers.

Its Virtues.

The Wines thus made are not only rich, but alſo wonderfully advantageous amongſt the diſeaſed, by a manifeſtation of true Medicinal Virtue, and therefore excellent for the ſtrengthning the Heart, it refreſhes the Spirits, and gently cools the Body, making it lenitive, and ſo purges the firſt digeſtion of Flegm, ſometimes of Choller: It abates the heat in Feavers, quenches thirſt, mitigates the Inflamation of Intralls; and in fine, it may be uſed as a good Counter-poyſon.

Vinum primularum Veris, or Cowſlip-Wine. ℞. Three gallons of fair clear water, and five pound of Loaf-Sugar, and boil them for half an hour, and ſcum it well, then let it cool, ready to be wrought, then put in 4 quarts of pickt Cowſlips, gently bruiſed, with 2 ſpoonfulls of Ale-yeſt, and one pound of Syrrup of Lemonds beaten with it, and a Lemond peal or two, and let them ſtand cloſe ſtopt 3 days in fermentation; then ſtrain the Liquor from the Herbs, and put it into a Barrel, give it juſt room to work, and ſo let it remain one Month; then draw it off into Bottles, upon a little Loaf-Sugar, cork it, and lye it down cloſe, and 'twill keep a Year. The like may be done with Prim-Roſes, or any other Flowers: for I have ſhewed you different ways, to let you know, that I am not byaſt to one ground; ſo I hope by theſe Examples you may be better able to make the variations at pleaſure.

Its Virtues.

Cowſlip Wine being drunk, is good againſt the Palſie, Convulſions, Cramps, and all diſeaſes of the Sinews; alſo againſt the pains of the Joynts, and Gout, and alſo excellent for thoſe that are burſt.

Vinum cochleariae, or Scurvy-graſs, or Spoonwort-Wine. ℞. Scurvy-graſs in May, June, or July, and ſtamp it in a ſtone Mortar, and put it in a large Earthen-pan, and ſprinkle it over with a little powder of Chriſtal of Tartar, and ſmear it over with Honey, and being covered cloſe let it ſtand Twenty four hours, in the mean time decoct to every gallon of Water three pints of Honey, and gently ſimper it half an hour, ſcum it, and take it from the fire, and let it cool, then put your Scurvy-graſs into a Barrel and pour your Liquor to it, let the Barrel ſtand on its end with the Tap to the bottom; and after 24 hours draw off the Liquor, and from the Herbs preſs all the Juice, then put freſh Herbs into the Barrel, and put the Liquor upon it again, adding a little Barme let it ferment three days, then cover a piece of bread with Muſtard, and put the Muſtard ſide downward, and ſo let ferment in a cold place 14 days, or till it drinks brisk, then draw off the refin'd Liquor, and add more Herbs the 3d time, and then ferment with the whites of Eggs, flower and fixed Nitre and a little Verjuice or the Green Juice of dry Grapes, to which add 6 pound of the Syrrup of Muſtard, all beat together, ferment and refine down and draw it into other Veſſels, and in a Month 'twill be fit to drink; with this and the flowers may be made the True Spirit of Scurgraſs, by a ſeven-fold repetition. I ſhall omit the Virtues here, becauſe I refer it to the ninth Chapter, where I treat of the Spirit. Obſerve, that the Wine of Mint and Balm and fragrant Herbs are beſt made thus; Firſt diſtill the Herb in the cold Still, then add Honey to it, and work as in Scurvy-graſs; and laſtly refine it down by a due proportion of its own Syrrup, and ſo the Wine will become wonderfully fragant, containing the whole virtue of the Herb.

CHAP. IV. Containing obſervations of making Wines, and how to make artiſicial Mallago Wines, artificial Clarret and Rheniſh, and to make Mead, &c. with ſeveral other uſeful Receipts.

IN this Chapter we are to draw ſome general obſervations, concerning Wines, in which we ſhall conſider whether or no, new Wine, new Beer are leſſen'd in their virtue by decoction as the pretended reformer ſays? No; but on the contrary, they are made much more wholſom and durable thereby; for in the Elixeration of Malt, the Chief virtue that is extracted by the Water from them is Gummy and Sulphurons, as may eaſily be demonſtrated, if upon the ſtrong infuſion of Malt you pour a ſtrong Lixivium of Sal Tartaris, there ſhall immediately precipitate a Gummous ſubſtance, which is the ſubſtance drawn from the Malt, and ſeeing it is really ſo, we know by experience that gentle decoction can never exhale theſe Oleous parts, but rather concati • ate them, making the Wort more clammy and rich; and if you make Vineger of it, the more it is boil'd the ſtronger will your Vineger be; but for Beer, when the Wort is fermented, and brought ſo ripe as to dilate this Oleoſity into a Spirituallity, then I ſay decoction deſtroys it becauſe 'twill ſend off its Spirituallity, and ſo 'twill do in Wine too; but yet the Learned and knowing Glauber ſays, pag. 300. Part 1. That Wine may not only be brought to Muſt, and by gentle evaporation ſo condens'd to the thickneſs of Honey, that it may be the better tranſported, but alſo 'tis for the bettering weak and acid Wines, and making them the more noble thereby; nay, he ſays they'r to be made abundantly ſtronger, than when they came firſt from the Grape, only by adding thereto water, or ſmall Wines, and fermenting again, with the Quinteſſence thereof, as thou may'ſt read in him at large: Hence it may be clearly diſcerned, how eaſy it is for unexperienced men to be deceived in their Judgments. But however, I ſhall paſs them by, and proceed further to the improvement of Wines. It is well known to every Vintner, that by the natural action of the Hoggs-head, abundance of fat, rich Lees, or Mother, will fall down, which I have heard a man in Holland affirm that he could with eaſe make thereby an Hogs-head of Wine again equal to its original; but this is alſo difficult to any but a Spagirick Philoſopher, who knows the virtue of the Quinteſſence of Wine; but however 'tis common to draw off ſmall Wines and put them on ſuch rich Lees, and then refine them down again, by which the Wines are wonderfully better'd: We alſo ſee that Wine is fed with proper food, which is ſweet Fleſh, Salt of Tartar, or more principally the ſweet and volatile Spirit of Tartar, and yet higher with the Quinteſſence of Wine, as was ſaid in the 2d Chapter, by Eſſential Salts and prepared Oyls, alſo by Herbs and things of an Aromatical nature; we are alſo ſatisfy'd, that of two pipes of ſmall and weak Wines one may be made: for as Glauber ſaith pag. 158. Part 1. Nothing can be found, which may render ſmall Wines better than the Animal or Quinteſſence extracted from other Wines; for the Animal of Wine only, and nothing elſe, can encreaſe the ſtrength of Wine. Neither is the compariſon of this melioration of Wines incongruous with two torn Garments, neither of which can be worn; but if either of theſe is cut, and that which is whole and good is ſewed to the other, and ſo of two one whole Garment is made; then that Garment may be worn, when yet, before, neither of them was uſeful; which points out the very manner by which it is perform'd, to draw forth the Spirit and Quinteſſence of one, and let part of the whole be fermented and dilated into another: theſe and many other ways there be to enrich Wines, which we ſhall here paſs by, and proceed to our intended purpoſe, viz. artificial Wines, and firſt of Hydromeli, or Mead. ℞ 20 Gallons of the beſt Spring-water that can be gotten, and put it over the fire, and let it ſtand for 2 or 3 hours, but ſuffer it not to boil; and to every Gallon add 3 pound of Virgins-Honey, and let it gently boil an hour or more, and take off the Scum in boiling; and when 'tis almoſt cold, add two ſpoonfulls of Ale-yeſt to every Gallon, and ſo let it work two days; then Barrel it up, and add to every Gallon of Liquor, Nutmeggs, Mace, Cinamon, in powder of each half an ounce, tye it up in a bag, and caſt it into the Liquor, then ſtop it cloſe for a Month, two or three, the longer the better; draw it out and Bottle it, putting in a bit of Loaf-Sugar.

Another highly eſteemed of ℞ to every Gallon of the cold diſtill'd water of Cowſlips, or Spring-water, two pound of the beſt Virgins-Honey, and to every 20 Gallons add in the boiling a good handfull of Marjerom, Balm, and Roſemary, and before 'tis quite cold, ſtrain it through a Seive, and ferment it as before is ſaid, then add in the Barrel Cinamon, Nutmeggs, Mace, Ginger, Orice-roots of each half an Ounce, and 3 or 4 Lent-figgs, and let it work and refine as the former, and Bottle it in the ſame manner. Obſerve, that French ſhew the way of making Methegline or Mead ſtale quickly, by ſmearing over bread with Muſtard, and laying the Muſtard ſide downward, as is ſaid in Scurvy-graſs-wine.

An artificial Claret. ℞ The Juice of Clary, or the Water of Clary diſtill'd in a cold Still, one part, Redſtreak or Pippin Syder half a part, Mallago Raiſins beat in a Mortar 6 pounds, the fat mother of Claret one pound, of the Chriſtals of Tartar half a pound, and being cloſe covered let it ferment the ſpace of 15 days, then draw off the Liquor clear into a Barrel; to every Gallon thereof add half a pint of the juice of Blackberries or Goosberries, and a pint of Spirit of Clary to the whole; then take three Spoonfulls of Flower, the white of two new laid Eggs, a dram of Iſing-glaſs, being all beat together, add it into the Barrel with two pounds of the Syrrup of Clary, and it will refine down and become wonderfull rich.

An artificial Mallago-Wine. Firſt take a Wine-Barrel hoop'd and dreſs'd with one end being open, to which a cloſe cover muſt be fitted, which muſt be to take off and put on at pleaſure, ſet it in a warm place Winter or Summer, and fill it full with clear and pure water, to each three Gallons put ſix pounds of the beſt Mallago Raiſins, which you muſt bruiſe in a ſtone Mortar, and upon 20 Gallons of the ſaid water you muſt ſtrew a handfull of Calx vive; then cover the Veſſel cloſe with the cover, and caſt cloaths upon it to keep it warm, and let it ſtand 4 or 5 days, to work as Wine or Beer doth, when they be new; then ſee if the Raiſins be riſen up to the top of the water, if ſo, then put them down again, as before; let them thus ſtand 3 Weeks or a Month together with the Raiſins, being every 4th or 5th day put down if in caſe they riſe up; then put a tap into the Veſſel three or four Fingers above the bottom, and try if it be good, and taſte like Wine, if not, let it ſtand a while longer; but if ſo, draw it off into another Wine Veſſel, and to every 20 Gallons, that you have drawn off, put a pint of the beſt Aqua vitae, two new laid Eggs, and a quart of Alligant, beaten well together, and let it ſtand in a Cellar as other Wine does, till it be clear and fit to be drunk, and thus not only artificial Mallago may be made, but alſo other artificial Wines; for the Author cannot but preſuppoſe, that thou may'ſt by theſe examples invent and prepare other ſorts of Wines, which are not here ſet down, by the ſame Method as that of Muſcadine is prepared; for having the knowledge of the different Herbs that bears a ſignature with the different ſulphurs of the true Wine, whether ſtiptick, acid, mild, pleaſant, luſcious or fat and balſamick, ſo muſt the imitation of the different ſort of Wines be, whether Rapadavia, Ribella, Canary, Tent, or any other, &c.

Mum, according to the Authors way is thus, ℞ A Veſſel containing 63. Gallons of water, boil it to the conſumption of the third part; then let it be brew'd S. A. with 7 buſhels of ground Beans, and when it is turn'd let not the Hogſhead be ſill'd too full at firſt, and beginning to work put to it the inner rinds of Fir-Tree, three pounds of birth, and the leaves and tops of Fir-Tree each one pound, Cardus Benedictus dry'd three good handfulls: Burnet, Bittony, Roſemary, Majorem, Avens, Penniroyal, Elder-flowers, Wild Thime, of each one handful and half; Seed of Cardemums bruiſed 3 Ounces; Bay Berries an Ounce; put the ſeed into the Veſſel when it hath wrought a while with the Herbs & after they are added, let the Liquor work over the Hogſhead as little as may be; fill it at laſt, and before 'tis ſtopt put into the Hogſhead 10 new laid Eggs, the ſhells not broken nor crack'd; then ſtop it cloſe and drink of it at two years end; if it be carried by water 'twill be the better. But Doctor Egidius added Water-Creſſes. Wild Parſley, and 6 handſulls of Horſe-Raddiſh to each Hogshead; and 'twas obſerved, that the Mum which had in it the Horſe Raddiſh drank more brisk than that which had not.

To make Punch-Royal. ℞. Two quarts of Water, one pound and half of Loaf-Sugar, and diſſolve it fully therein, and if need be filter it through a Holland cloth, then add a pint of Rheniſh-Wine and 6 Ounces of Limejuice, or the Juice of 4 great Lemonds, and 7 or 8 drops of the true Spirit of Salt, and a drachm of Alkermes, or 2 grains of Musk, and 3 of Ambergreece, a quart of Brandy, one Nutmeg grated, and ſtir it till it be incorporated, and then head it with toaſted Biſcakes; this Liquor, without bread, drinks exceeding briskly, being Bottled for a time.

A good way to bottle Wine, Beer, or any other Liquor, (if it ſhould be a little prickt) make a Syrrup of Clary, and ferment it with Barm, and to every Bottle put in a ſpoonful or two, with a bit of Loaf Sugar, and that being well Cork'd down, will do very well: The ſame does well for bottling Syder or Mead, and preſerves it wonder fully.

Now if you'r minded to have variety of different Ales, then make a Syrrup of the Herb, and put in two or three Spoonful's in bottling, and a Spoonfull or two of the Eſſence thereor, let it be Oranges, Lemonds, or Scurvy-graſs, Cyprus, Wormwood, Mint, Balm, or the like; and if you practice this way, your experience will prompt you beyond words.

A Cathartick Phyſical Ale good againſt the Scurvy, and ſeveral other diſeaſes. ℞ Of Sourvy-graſs one peck, Water-Creſſes. 12. handfulls, Brook-Lime 6 handſulls, Engliſh Rhubarb 6 Ounces, Horſe Raddiſh 4 Ounces, Annis-ſeeds and Carraway-ſeeds, of each one Oance, ſweet Fennel one Ounce, Sena one Oance, Pollypodi of the Oak 4 Ounces, Raiſins ſtoned and Lentfiggs of each 8. Ounces, new Ale 5 Gallons; make it S. A.

To make Ale ſtale or new. To every quart of new drink drop in 10 or 12 drops of the true Spirit of Salt, and it is performed; and to make ſtale drink new, Chalk performs it, being ſcraped in.

To make Coffee and Tea. Boyl Spring water 12 hours, and draw it forth into ſmaller po • s, and add to every pound of this Water an Ounce or an Ounce or half of Coffee powder, and ſtir it well in, and ſet it before the Fire till • t becomes in taſte rich of the Coffee, and well ſettled, then is it fit to drink Tea is one with the Coffee, but to a pint of Water you add of the Herb Tea a drachm & half, and put it before the fire to ſettle, but not ſo near as to let it Boyl again; for then 'twill not be ſo good.

To make Chocolate-Cakes and Roles. ℞. Caoco-Nuts gently dry'd in an Iron-pan, and then peel off the Husks, powder them very ſmall, ſo as to be ſifted, then to every pound ſo prepared, add of White-Sugar 6 Ounces, Cinamon half an Ounce, one Nutmeg, one Bonile of the beſt; Ambergreece and Musk of each four grains, if for high price or Spaniſh Chocolate, but in the Engliſh it is left out. The right way to prepare it, is in a ſtone Mill or elſe on an Iron-plate, clean and bright, and a roul of Iron two hands longer than the Plate; and about Ten pound Weight; let your weight be placed on a wooden frame, ſo that you may put a little fire of Charcoal under it, and give a gentle heat, and ſo firſt melt the Sugar and Cacao-Nut together by rouling the Iron over it, moving it from the plate with an horn, and ſo work it till it becomes like dough, adding in the Cination, Nutmegs, and Bonile, the more you work it the finer the Maſe will be, and be careful to preſerve its Oylineſs, and keep it from burning; the plate muſt not be too hot, neither muſt there be wanting of labour in rouling of it, often ſtirring and moving it from the plate; and laſtly, add your Musk and Ambergreece, and while 'tis warm it may be made into Rouls or Cakes, or caſt into moulds, or what form you: pleaſe.

To make the Liquor of Chocolate. ℞. Milk and Water of each one pound, and let them boyl a while, and then add of your Chocolate grated an ounce, an ounce and half, or two, as you'l have it in richneſs; let it ſimper a little, then take it from the Fire and add to it the Yolks of two new laid Eggs, well beaten with as much Meevus Sugar as will ſweeten it, and then Mill it with a Mill for that purpoſe, till it be thick, Secundum Artem.

To pickle Cucumbers ſo that they may look Green. Take of Water and Vinegar alike, and make the Liquor ſtrong with Bay-Salt, and other Salt mixt together, and having boiled it very well, your Cucumbers being in a Veſſel in rows, with Dill betwixt every row, and a little of Verjuice or the Green Juice of Grapes upon the uppermoſt row, then pour your Liquor boyling hot upon them, then cover them cloſe, ſo that the ſteem may not come out, and let them ſtand 14 days and Nights; then cant off the Liquor, and boyl up the ſame Liquor again, with Pepper, Cloves, Mace, Cinamon, or other Spices as you think fit, and put on your Cucumbers again, and cover them very cloſe for uſe, by this means they will look Green. The Pickle of them is good to be uſed in Inflamations, and Scorbutick Nodes, and other diſeaſes; as being a kind of Elatorium, diſſolved by the Acidity, &c. So much for this Chapter, I ſhall now proceed to that of Diſtillation.

CHAP. V. Treateth of the Cheif heads in the Act of Parliament, concerning Di •• illation, in which is ſh • w'd how the Conſtitutution of Diſtillation is alter'd.

DIſtillation is a ſeparating and extracting of the moſt Spirituous Liquor from the groſſer part of the body by heat, and therefore the purer your Baſis is, the more pure will your Spirits be, for this end and purpoſe we are now to conſider how we can proceed, that our Hypotheſis may have affinity with the Law; for the Parliament hath conſtituted a path way for all Diſtillers to walk in, and becauſe we'l make no breach in this point, I ſhall make uſe of the chief heads therein contained &c. in the Act entituled, The Encouraging the Diſtillation of Brandy, and Spirits from Corn. Firſt, the Trade and Commerce of France being prohibited, and all their Goods from being imported into this Kingdom; And whereas good and wholeſome Brandys, Aqua-vitae, and Spirits, may be drawn & made from Malted-Corn; For the Encouragement therefore of the making of Brandy, Strongwaters, and Spirits from Malted Corn, and for the greater Conſumption of Corn, and the advantage of Tillage in this Kingdom,

The King, Queen, and Parliament th • n aſſembled, have thus ordained it, that every Gallon of low Wine of the firſt Extraction, made or drawn from any foreign and imported materials, or any mixture with foreign materials, 8 d..

For every Gallon of low Wines, or Spirits of the firſt Extraction, made or drawn from Brewers Waſh or Tilts, or from any ſort of Engliſh Materials, other than from drink Brewed and pepared from any ſort of Malted Corn, or from Perry or Syder. 1 s.

For every Gallon of low Wines of the firſt Extraction, drawn and made only from Drink brewed, and made of any ſort of Malted Corn. One penny.

And for every Gallon of low Wines of the firſt Extraction drawn or made from Syder or Perry or any mixture therewith. Three pence.

And 'tis further Enacted by the Authority aforeſaid, that all Diſtillers and others, who ſhall draw or make any low Wines, Spirits or Brandy from Corn, ſhall brew or cauſe their Corn to be brewed, and made into clean and wholſome drink, and from ſuch drink ſo made and prepared without any mixture with any Moloſſus, Waſh, or Tilts, or other materials whatſoever, ſhall draw their low Wines, or Spirits of the firſt Extraction, &c.

So that the Baſis that Diſtillers are to erect upon, are well brewed Beer, Syder and Perry; therefore the matter of Diſtillation cannot be ſo hard, ſeeing the making of theſe is ſo well known in England: but however, there is one thing yet difficult, which is to give a taſte to Engliſh Spirits, and make it in the ſecond Diſtillation, like to that of Brandy, and that by the addition only of the Products of England, ſo that this would be very advantageous to cauſe the Wares to be tranſported to moſt of the European parts, and this would be wonderfully advantageous both to the Factrage and Products of England, as I ſhall more largely touch at in the next Chapter. And although I may juſtly claim right to this S • cret, yet I ſhall be very • ree to give my Secret to others, with this proviſor, that it might advance the good of the publick, which can be no otherwiſe done than by the Eſtabliſhment of a Brandy Manufacturage, for otherwiſe the Proverb may prove true, viz. Th • t private E • ds carry away publick Profit: Therefore ſuch a Facturage would have ſome general tendence. Firſt, the chief Cities and Towns in the Kingdom may be ſupplied with good Wares, which now many come ſhort of. Secondly, the growths and products of the Kingdom of England, and the Dominions thereunto belonging, may be more eaſily brought to a Country Town, than undergo the troubleſome carriage ſome ſcores of Miles, there being alſo the conveniency of Fires for Diſtillation at cheaper rates, and again they he more ready and for that reaſon may be afforded cheaper in the tranſportation thereof for if they were to be Diſtin'd here in London, and carried to E • eter, the carriage by Land (as Pam informed) i • . 7 l. a Pipe, and ſo by conſequence proportionable to every part in England, and this would ſo greatly exalt the price, that People would rather be contented with indifferent Wares, than pay ſo dear for better.

And that which is yet more principal, by ſuch a publick Manufacturage, the King's Cuſtoms would be highly advanced, and more certain, than in any private hands, whatſoever; for that their Commiſſioners and Collectors might have open recourſe thereunto, with abundance leſs trouble than now poſſibly can be: But of this in its proper place; let us now return from this Digreſſion to Diſtillation.

Where let me beg this boon of the Honourable P •• that no exceptions may be taken, concerning my preſcribing various Products in Diſtillation; for I deſire not to do it to infrigate the breaking any Engliſh Law; but on the contrary, own a due obedience thereunto, only am willing to ſerve the Netherland, where I have a Brotherſhip, and Natives priviledge too; and alſo to be ſerviceable to ſeveral Iſlands that belongs to their Majeſties, or any of their Dominions, where various things are made uſe of in Diſtillation▪ which we ſhall here treat of, but Firſt of Malt.

Aqua vitae is nothing elſe but well Brew'd Beer, that is ſtrongly Hop'd, and well firmented, but if it ſhould not be fully rich of the Malt, they Diſtill it as ſoon as 'tis well wrought, for fear it ſhould flat, and then great part of the Spirit is loſt; but if it be very ſtrong, you may keep it to what age you pleaſe. The way to Diſtill it, is thus; Take a large Still, with a Serpentine Worm, fixed in a great Hogſhead, with cold Water, to condenſe the Spirits; or in want of that, an Alimbeck; but at firſt be not too haſty with the Fire, but by degrees, make all hot until the Spirit come; if the Still is large, the way I beſt approve for the receiving theſe Spirits, is, to let it run through a Funnel into an Hogſhead, that is placed on the Ground for that purpoſe, and you are to Diſtill as long as any goodneſs will come, which may be known thus, The Taſte will be like an unſavoury Water, when all the Spirit is off; this Spirit is call'd Low Wine, which let ſtand 6 or 7 days, and then Diſtill it a Second time, which is called Rectification, in which it may be brought into Proof-Spirit, or artificial Brandy, which you pleaſe: Now in this you may know when the Spirit's off the Second time, by throwing ſome of it into the Fire, if it burns 'tis good, but if it puts forth the Fire the Operation is at an end. Theſe Low Wines and Spirits are proper for making moſt ſorts of Waters, as will be ſeen in the application thereof. Now if you rectify a Third time in Balneo, 'twill be the better freed from its Fleam, and a true Aqua-vitae is made.

The Dutch way is thus, When the Malt is well made, and new Ground, not above three Hours before 'tis us'd, take thereof Six Buſhels, and put it into a large Hogſhead made for that purpoſe, to ſtand upon its end, with a Cover to keep in the Steam, with an hole in the middle, to put in a ſtick to ſtir it upon occaſion, moiſten the Malt with ſome cold Water, and then the other water being made Scalding hot, but take care it boils not, put it to your Malt, and ſtir them well together, and when almoſt cold, add halfe a pound of Hops, and let it ſtand till 'tis cold and fit for Barme; and let it work and ferment four or five days, till it comes to the height of Fermentation; then put all the Liquor and Grains into ſuch a Still is before directed; Make a gentle Fire, and put not the head into the Worm at firſt, for fear it ſhould boil over, and ſo foul the Worm; but if he vapo • r do kindly aſcend, then you may l • te • all faſt, and Diſtill and Rectify as be • ore directed: This is a very profitable and advantageous way of Diſtilling.

Glauber's way, Take as much Malt as your Diſtillation will require, and in a Kettle full of Water let it bo • l 〈◊〉 long till the Grain is broken, and then pour it out into a Wooden •• ſſel, and when 'tis luke-warm add freſh Druggs or Grounds of Beer, when it is fermented enough, which is uſually 〈◊〉 the end of 2 or 3 days, then Brandy is made in a common Still by Diſtillation: He recommends this above all other ways, ſaying▪ that this protube • ating a • d burſt Corn cannot be burnt and therefore makes good Brandy; Alſo he ſays, by Decoction the ill Taſte is taken from the Corn, which the Brandy otherwiſe retaineth; Further he ſays, That if the Corn is ſo boiled as to be broken, it produceth much more Brandy; therefore calls it an excellent and profitable Secret.

The Spirit of Cyder. The way of making Cyder is well known, when it is well fermented, and come to its full ſtrength, then Diſtill it as is directed in the making Aqua-vitae, it may be rectified to what height you pleaſe▪ the ſame way will ſerve for Perry; of either of theſe, or both of them an excellent Spirit is made to make an Artificial Brandy.

To work up the Grounds of Cyder, Perry or Beer. Thou art firſt to obſerve, that if your Grounds are thick, they muſt be preſt through an hair Bag in a great Preſs; or elſe in Diſtillation, they will be apt to burn the S • ill▪ you may add to theſe, equal parts of ſmall Waſh, or warm Water; which 'tis fit, head it well with Barm, you may add in ſome Molaſſus, and if it ferments not ſoon enough, then caſt in ſome Powder of Rheniſh-Tartar, and this will cauſe it to come to the height of Fermentation, fit for Diſtillation, nd then to be Diſtill'd (as directed) in Malt.

Of Honey, Molaſſus and Sugar; Take an hundred weight of Honey or Molaſſus, and 12 or 14 Gallons of Water, to boil, as is fit for Brewing of Malt, and pour it into an open Veſſel, as is preſcribed for Malt, and ſtir them well together, until they are diſſolved and united, then when they are cold enough, head them well with Barm, ſome uſe ſmall Beer or Waſh inſtead of Water, and then the leſs Barm will ſerve: Now in the Fermentation you may add what fragrant Herbs, Flowers or Spices you pleaſe; and if it ferments not well, then throw in ſome Powder of Rheniſh-Tartar, as before directed, the quantity muſt be proportionable to that of the Liquor; this will wonderfully heighten its working; thou muſt let it ſtand untill it is well headed, and truly fermented, which, to know, thy experience muſt be the chief guide; it alſo muſt be taken in the nick of Fermentation, for otherwiſe, if the head of the Tunn begins to fall, much of the Spirits will be loſt, if thou work'ſt well, thou may'ſt have 9 or 10 Gallons of Low Wines from ever hundred of Honey or Molaſſus, which thou mayſt rectify as thou pleaſeſt.

For Sugar, by which Flowers, Herbs, Berries are ſo Fermented, as to yield Good Wines and Noble Spirits, being diſtilled. Take what Flowers or Herbs you pleaſe, as for example ſake, let it be Elder-Flowers, and bruiſe them in a wooden Mortar, and to every peck of Flowers add a Gallon of Water, and 2, 3, or 4 pounds of Sugar, as thou wouldſt have it in ſtrength, Barrel it up, and let it ſtand till they Ferment work, froth and flower, and ſmell very fragrant; this Fermentation may be promoted with Rheniſh-Tartar, Ale-yeſt, and the like: The Spirits muſt be kept; the way to exalt theſe Wines into Spirits, will be ſhew'd in the 7th Chapter.

Of Raiſons, and damnify'd ones▪ take Raiſons and pound them in a ſtone Mortar, and put them into a Barrel, and put boiling water upon them, and when cold, throw in a good handful of Chriſtals of Tartar, or Rheniſh-Tartar, but ſome uſe Calx vive; ferment them very well by adding Ale-yeſt, Stum, or fixed Nitre and Flower; work it up in a warm place, draw off the Liquor, and preſs the Dregs out dry, and Diſtill all, and you ſhall have very excellent Low Wines, which being rectified, makes good Brandy-wine.

Of low and dead Wines, and their Dregs. Obſerve, that in the Diſtilling of the dreggs of Wine, you may ferment them with their low and decay'd ones, or with the after running of Low Wines, warmed and put into a cover'd Hogſhead, and ferment with Stum a pint to every Galſon; or for want of that Barme, they being truly fermented, draw off the Liquor, and let the Dreggs be put in a Canvas Bag, to preſs out all the moiſture, which ſome perform before they are fermented; but however, being ready, they may be Diſtill'd as long as ſtrength will come which after 6 or 7 days may be rectified to proof Spirit.

Obſerve that Stum, which is the Flowers of Wine fermented, kept in ſtrong Veſſels, with Iron Hoops, will make an excellent fermentation. It is to be obſerved, that from low Wines, ſmall Wines, and Lees, Brandys are made in France and Germany through Fermentation.

I cannot omit one thing, which is too too much practiſed by the common Diſtillers, in order to make their Spirits ſeem ſtrong, hot and fiery in the Mouth, which to accompliſh, they add in the Diſtillation a pound or two of Spaniſh Grains, which are ſold at the Druggiſts, and theſe perform their deſire; but this is little advantageous to the Spirit, otherwiſe than to make it fiery in the Mouth. Now theſe are the ſubject matters, from which low Wines have been drawn hitherto; but now the Conſtitution of Diſtillation is alter'd, and reduced to three material Pillars, viz. Well-brew'd Beer, without any addition, Syder and Perry, to which and in which, may be included all thoſe Wines made and prepared from any of the growths of England, becauſe theſe have a greater adherence to and more proper for Medicinal uſe; and therefore preſented to Phyſitians, Apothecaries, and others; which being made uſe, will anſwer their deſired end.

Now I ſay out of ſuch growths the Cuſtoms may be well paid, according to the Tenors of the ſaid Act; and the French Manufacturage may be conſiderably detrimented, if that Diſtillation were but rightly encouraged; becauſe now all are free, or as many as pleaſe to labour therein, as may be ſeen by the concluſion of the ſaid Act.

Provided alſo, and be it Enacted, that all Charters and Letters-Patents already made, or hereafter to be made or granted for the ſole making of Brandy, Spirits 〈◊〉 Strongwaters from Corn or any other ſort, or in any manner whatſoever, as a new Invention, or whereby the power and liberty given by this Act to all perſons, for the Diſtilling and making Brandy, Spirits, or Strong-waters from Corn, ſhall be in any manner reſtrained, ſhall be, and are hereby declared and adjudged to be void to all Intents and Purpoſes whatſoever.

CHAP. VII. Treats concerning the exaltation of high Spirits, and how to make the Powers of Scurvey-graſs, Elder-berries, with their Virtues; alſo to make other high Spirits, fit for China, Japan, or Lack-varniſh, &c.

IN this Chapter we ſhall Treat concerning the higheſt Exaltation of Vinor Spirits, viz. ſo perfectly bereaved of their Flegm, as to fire Gunpowder: Of this nature is the Spirit of Scurvy-graſs, and Spirit of Elder, and Hungarian-water, which I ſhall ſhew by ſeveral Examples, beginning my Foundations from the Wines of the Third Chapter, and Firſt of,

Poteſtates Cochleariae, or the powerful united Spirit of Scurvy-graſs. ℞ The Scurvy graſs Wine, and Diſtill therefrom its Spirit, which, put upon freſh Scurvy-graſs, and Diſtill again, repeat this operation, till it become very ſtrong and fragrant of the Graſs, and will burn all away in a Spoon, then by Diſtillation, make the Oil of Scurvy-graſs, and by Calcination, its fixed Salt, and Spagirically, re-unite theſe, and ſo have you the Powers, or whole Virtues thereof; and if 'tis rightly done, 'twill look very green, by which the Authors may be known.

Its Virtues.

Theſe Powers abundantly ſurpaſs the Spirit in Virtue, being only originally prepared by me in Holland, and preſented to both Univerſities, did parallel; nay, in ſome degrees outſtripp'd that of the greateſt Pretenders in the European Parts; both for ſtrength and pleaſantneſs of Taſt; The Modus Operandi thereof, I never fully diſcover'd; but however, for the popular Service I taught ſeveral of my Diſciples in their Chymical courſe, the true and genean Spirit, and this I have obſerved, That this very Spirit, althô much inferior in preparation to the Powers, hath been ſophiſticated, and when brought to the Publick, we have clearly diſcern'd, that it hath not been Diſtill'd by Fermentation per ſe, but they have ſupplyed their defects here, by adding Horſe-reddiſh, which hath not affinity therewith; this hath much leſſen'd its value, in coming ſhort of its Original; for too too many there be, that care not how indifferent a thing is, ſo they can but make it at a cheap rate, and in great quantity, eſpecially if they have their Name up—. Now, conſidering this, together with the prevalent Arguments of Ingenious perſons, and of what great ſervice the Powers of Scurvy-graſs might be (more than the Spirit) if Publiſh'd, I have in anſwer thereunto, done it accordingly and the more eſpecially, ſeeing its virtue is ſuch as to continue its uſe, &c. For the Powers of Scurvy graſs have an excellent Virtue in many Diſeaſes, but particularly againſt the Scurvy; becauſe the Herb hath a ſingular ſignature againſt the Diſeaſe; and thus much I will be bold to ſay of thoſe my powers, that they give Circulation to the Blood, by diſſolving and diſſipating congealed humours; for by their Alkalizated Nature they mundify, and by their Vinor nature the Venoms are embib'd, and the humours thin'd, giving ſanity to the principal Faculties; for being duly taken, they deſtroy not only the Saline, but alſo the Acid and Crude humours, from whence the Scurvy hath its original, whether bred by the eating of Groſs, Raw, or Crude • ruit, or Raw Herbs, or Salt Fiſh of long continuance; for they are Enemies to many, as is plainly ſeen, by the Incident of the diſeaſe upon Seafaring perſons, and eſpecially ſuch as uſe long Voyages; for through the multiplicity of Salt food, the Scurvy there greatly abounds: And 'tis agreed upon by all the Learned Phyſitians, as well Modern as Ancient (which experience daily confirms) that there is not one Herb in the Vegetable Kingdom, of a more particular ſpecifick Virtue, for curing the Scurvy, than the aforeſaid Scurvy-graſs: for its internal Texture is made up of a volitile Armoniack and Vinor Eſſence, united with a fragrant, Vital and Medicinal Craſis, as may be demonſtrated by the true Powers: Therefore the Scurvy, withall its Symtoms, may in great meaſure be abated, were but theſe Powers duly taken in proper time and ſeaſon, not only for prevention, but alſo for healing, if the Diſeaſe is not by long continuance too Rebellious; for theſe have a ſpecifick Virtue, both at Sea and Land, whereever this popular Diſeaſe reigneth; as alſo in Camps and Armies, againſt the Chill-bane and Rot, which are uſually there, by which Men die as Chore-Sheep.

Its Ʋſe and Doſe.

For the Scurvy, Jaundice, Dropſy, Conſumption, Phthiſick, or ſhortneſs of Breath; theſe Powers may be uſed at all times, the oftner the better: The Doſe is from 10 to 30 drops, in a glaſs of Wine, Beer, Tea, or Coffee, as the Patient beſt likes, and after the ſpending of three or four Bottles of theſe Powers, take half a Bottle of the Golden or Purging Spirit once a Week, keeping moderately warm, and promoting its Operation by Water-Gruel, or ſuch warm ſupping the Patient beſt likes: and this will carry off the Reliques of the Diſeaſe, purifying the Blood, and ſuch crudities, from whence Worms are bred, &c.

Poteſtates Sambuci, or the powerfull united Spirit of Elder. ℞. The Wine of Elder made according to the Third Chapter, adding thereunto Elderflowers, and ferment it a ſecond time, and be ſure to take it at the nick of Fermentation, and in the greateſt fragrancy, for, for if you let it flat, moſt of its ſtrength will be loſt, put this in the Still, and Diſtill it as long as goodneſs will come, S. A. But obſerve, that thoſe Wines you make for Diſtillation ought to be made from the Juice preſſed out only, adding its proper ferment, and ſome Sugar and Honey to help it on. Now theſe Spirits ſo diſtill'd, if you deſign to have them ſtrong in taſte, and ſmell of the Flowers, then add freſh, and taken in their prime, and reiterate the Fermentation and Diſtillation, and ſo wilt thou have an excellent fragrant Spirit, purely impregnated with the vertue of the Concret, according to its Ideal and Spiritual Qualities: ſo then to every pound of this Spirit add an Ounce of its Salt, and 2 of its Oyl, and unite them Spagirically, for this Operation belongs unto it.

Its Virtues.

Theſe Powers abundantly excell any preparation of the Elder, and it is now ſome years ſince I began to enquire after the Knowledge, Virtues, and Operative power of the Elder-Tree, and the Dwarf-Elder, and experience hath acquainted us, that this ſaid Tree is richly furniſhed with Medicinal qualities, in all and every part thereof, even from the Root to the moſt tender Buds and Branches thereof, ſo that it ſtands parallel with any ſingle E • s in the Vegetable Kingdom; and if you conſider the reaſon, 'tis no wonder it ſhould be ſo, for that this Tree hath its Character or Signature from the friendly Planet Venus, and by her Circular correſpondence abates Mars's fury, in the Centre of which is the Sun, who ſends his Vertues to the Archeius thereof, and furniſheth the Callidum Inatum, with the bountiful concreting Sulphur, which by Nature's Fermentation, and artificial Circular Sublimation of thoſe Juices through its Pipes, with a kind of a Pulſe, hence proceedeth ſubtilty and purity to the fruit, which returneth ſo richly loaden with a virtuous Tincture from the Fountain of Nature. Now Tincture ſhews maturity, and that brings Sanity, and ſo by conſequence other properties of health, &c. For this Tree hath to the Microcoſme. Firſt a Cephalick Virtue, Secondly an Elixipharmick, and by conſequence a Diuretick and Diaphoretick: Finally a Balſamick, and Paragorick, thence prevalent in Fits, Scurveys, Dropſies, Strangueries, &c. which may be evidently diſcern'd by another Authority beſides mine; for Herballs contain pages of the vertues thereof; Nay the Judicious Houſwife hath her remarks thereon, which may eaſily be diſcerned by its various uſes; for out of its Buds is made a Springbroath, which cleanſeth the Blood of Scorbutick and Hydroptical humours, and is good in Obſtructions; the Wine wherein the Flowers are impregnated is moſt fragrant, and an excellent Febrifuge, cleanſing the Blood of Acidity, Venome and Putrifaction, therefore a powerful Medicine in Surfeits, Meaſles, Small-Pox, Swine-Pox, and Peſtilential Corruptions; the Vineger made from the Flowers is uſed in the like cauſes, alſo for Inflamations on any part of the Body: The Diſtilled Water for weak Eyes, and to clear the Skin. The Oyl for Scorbutick Itches, Bruiſes, Sprains, and good in the Piles; alſo for Burnings, and external pains of the Gout, &c. The inward bark of the Elder, and Dwarf-Elder, is generally preſcribed in Dropſies, the dry'd pith for Iſſues: The Wood of the Tree is very durable, whence may be an Oyl prepar'd for long Life; and therefore pitty it ſhould be uſed by ſo many Mechanick Artificers; 'tis alſo obſervable that from the innate Virtue 'tis early in budding, and late in declining: Moreover, the Berry or Fruit is made into Syrrup, and preſerved to be uſed in many Diſeaſes; there is alſo a Balſom of great virtue made hence. Wherefore then ſhould not the Powers of Elder (ſeeing the Principles are therein radically united) contain all the aforeſaid Virtues, and in great Superiority; Firſt, becauſe the Spirit is made by Fermentation, and exalted to a Vinor ens, wholly ſulphureous and inſlamable, which to perform, ſome have eſteem'd ſo great a ſecret. Secondly, the Spirit is enriched by its own Oyl. And Thirdly, Strength, and by the Salt, ſo that theſe Powers are advanced ſo high, as to contain the medicinal Virtue of the whole; now perceiving of what general ſervice theſe Powers might be, I thought it convenient to publiſh it; and the more eſpecially, diſcerning the things of ſingle Virtue, have taken place in the World, by ſome kind of Service, as namely the Spirit of Scurvy-graſs, and Spirit of Roſemary, or Hungarian-water. Theſe Powers of Elder carry with a more general benefit, and will manifeſt from their own central Virtues, the popular ſervice they have for the multitude; eſpecially for that they are ſo effectual againſt the contagious Diſeaſes, that now Reign: Indeed, ſhould I be particular in every Virtue they have, I might fill a Sheet; but well knowing that their Operation is ſuch, that will demonſtrate themſelves beyond words; I ſhall therefore leave the reſt for the Patient and Prudent Experiencer thereof, and ſo come to give their Uſe, and Doſe. For the Diſeaſes of the Head, as Convulſions, Falling-ſickneſs, Vertigo's, Calentures, and ſuddain Swoonings, 'tis very prevalent, and therefore let thoſe that Travel by Sea or Land, never be without a Bottle of it: For upon the approach of a Paroxiſme, if you drop 30 or 40 drops into a glaſs of Water, and drink the ſame, 'twill wonderfully abate the violence thereof, and ſtrengthen Nature; alſo you are to dip the end of your Handkerchie • in the Powers, and ſnuff up the Savours thereof, and ſtrike the Temple • therewith, repeating the ſame, till relief is found. For young Children 〈◊〉 or ſo drops is ſufficient in a Spoonf •• of Water, and ſweetned with Sugar but let the Mother drink a full Doſ • while the Child is ſucking, and the • their prevalency will be ſeen; if th •• method be obſerved, not only in cuting thoſe that are afflicted, but alſo prevents it in others; They alſo abate the oppreſſion of Wind, which Children are ſo generally ſubject to. They alſo are prevalent for the diſeaſes of the Breaſt, as Aſtma's, Dropſies, Conſumptions, ſpitting of Blood, and the like; and for thoſe of the Stomack, as want of Appetite; and principally in Surfeits; and in the beginning of Fevers; let from 30 to 60 drops of theſe Powers be dropt into a glaſs of Water, and ſweetned with its own Syrrup, and after taking of them, drink a good hearty draught of Marigold Poſſet drink, and ſweat plentifully in Bed, and as often as Nature thirſteth for refreſhment, let 20 drops betaken in the Liquor, and by this means the offending Matter will be abated, and carried off by Sweat and Urine. Theſe Powers are alſo prevalent for the Gripes of the Guts, Cholick and Strangury, and want of Reſt, you muſt take a Brandy Caudle, and as 'tis fit to drink, put half a bottle therein, and ſweat in Bed, and thus in few hours, admirable relief will be found; 'Tis alſo prevalent for the Dropſy, Hypocondriack Melancholy, Scurvy, Oppreſſions of Fear; You are to take conſtantly of theſe Powers in your common Beer, till relief is found. 'Tis alſo prevalent for ſuch diſeaſes, as infect the whole maſs of Blood, as the Meaſles, Small Pox, and Swine Pox and other peſtilential diſeaſes; for which you are to proceed thus; Take of Cocheneel and Saffron of each a Drachm, and a quart of Spring-water, and infuſe them two or three hours upon the Embers cloſe ſtopp'd, then take the clear, and mix a Bottle of theſe Powers therewith, and as much of its own Syrrup as will make it into a Cordial; and if this is taken as common Drink, the malignancy will thereby be abated, and the fountain of life fortified, and the diſquiet Spirits ſetled; but you are to obſerve, that as the diſeaſe begins to abate, you muſt take every third day of our Royal Cordinum lenitivum, and of theſe Power • the intermitting days, and ſo will the reliques of the Diſeaſe be carried off and Nature reſtored to her wonted current. 'Tis prevalent for the Gout for weak and pained Limbs, for Sprains and Bruiſes, and for Rickets in Children, and to eaſe pain in any part of the Body: If you take of theſe Powers inwardly, and externally chafing the grieved part therewith, and dipping a Scarlet Cloth therein, laying it on the ſame, repeating it every ſix hours till eaſe is found. You are to obſerve that theſe Powers are an excellent Coſmatick, wonderfully cleanſing the Face and Skin, making the Fleſh ſmooth; Laſtly, you are to obſerve, for diſeaſes of long continuance, this wholſome Medicine muſt be continued in its application, then thou mayſt expect to find by it ſatisfactory and admirable effects; but however, by the way I think it fit to give thee one precaution, which is, thou art to obſerve that theſe Powers belong to me, that I am the firſt Author and Publiſher thereof; thoſe therefore that are ☜ minded to have a Medicine of ſuch general ſervice as 'tis truly prepar'd, let them repair to my Houſe, where 'tis only to be had in its exalted degree of Virtue, and very fragrant, of a Purple colour, by which it may be known. I ſignify this to prevent the mock imitations of illiterate Pretenders, which Agabus-like, deſtroy many a fragrant Flower in this Art.

Poteſtates roſmarini, or the powerful united Spirit of Roſemary, which is made by the Flowers thereof, ſermented and diſtill'd into an high Spirit, and then united with its own Oyl and Salt, which abundantly out-does the Hungarian Water. Obſerve that by theſe Examples, you may be able to prepare what Powers you will from Herbs, or Flowers, or Gums.

To make a Spirit ſo high and etherial as to fire Gunpowder, and fit for China, Japan and Lack varniſhes. Take three or four pounds of Bay Salf, and decripitate it very well, and give it a great degree of Fire, but keep it from melting by ſtirring of it with an iron Rod, till it comes to a very fine Powder; before it is quite cold, throw it into a Still, and pour upon it two Gallons of Aqua-vitae, Brandy, or any of the proof Spirits, made from thoſe former Wines, and gently diſtill your Spirit in Baln. until all is come over, and ſo your Flegm will remain in the bottom, and your Spirit ſhall be more fine at one Diſtillation, than at two or three without Salt; This Spirit is of great uſe in Spagirical Operations, as well as in Varniſhing. The proof of its goodneſs is thus known; put ſome Grains of Gun powder in a Spoon or ſmall Silver Taſter, and fill it with Spirit, and hold it in cold Water, being fired, but let not any water in, and if it is good, 'twill fire off the Gun-powder: but if moiſture remain, ſo that the powder is not burnt, then it is not high enough. This Spirit from Engliſh growths is worth Eight ſhillings a Gallon.

Now of its uſe in preparing Varniſh, and firſt of the Gold Lack. ℞. Or Seed Lack 8 Ounces, of the fineſt Gumſandrack in fine powder 4 Ounces, mix them well, and put them into a large glaſs body, and add to it, of the ſtrongeſt Spirit of Wine pounds, and obſerve, that one third part of the glaſs is fill'd, and with Hay twiſted about it, place it in B. M. and let it ſtand there until as much of the Gums are diſſolved as will be, which will require about 8 or 10 hours, minding to ſhake it ſometimes over the Baln. Then take Guttagamba one Ounce, Sauguiſh draconis half an Ounce, and as much Spirit of Wine as will diſſolve them, which may be about 4 Ounces, and after they are diſſolved mix them hot, and let them ſtand ſo about half an hour, then ſtrain it out, and keep it cloſe ſtop'd for uſe. Obſerve, that in the place of Guttagamba ſome uſe Turmerick, others Saffron, to raiſe the golden colour. Now Gum Anima makes a white Varniſh, and Gum ſpelt a black.

To make China Varniſh. ℞. Of rectify'd Wine, one pound put into a clean Bottle, and add thereunto of Gum lack 5 Ounces, ſhake them well together, and let them ſtand 24 hours in a moderate heat, ſuch as the Sun in Summer, then ſtrain it through a Canvas bag, and let it ſettle by the fire, and keep it in Bottles by it ſelf for uſe.

To make the black ground from the Japan-work. ℞. The grounds is of the aboveſaid Varniſh, and mix in a Gally-pot, with ſome of the following black, with which cover the work 3 or 4 times, then with clear Varniſh waſh the work over 10 times, and let it be done in a Stove, and at the end of 8 days polliſh it with Trippilo.

To make the rareſt black in the World. ℞. An Earthen Lamp, and put in a very large cotton, then fill it with Linſeed Oyl, and receive the Smoak in a new Earthen diſh, and with a Feather bruſh it off from time to time, which keep for uſe.

To make a Red Varniſh. ℞. Mix Vermillion with the ground of the Varniſh, with which cover the work well 3 times, then ſtrain in Cornation Red through a fine Linnen Cloth into the clear part of the Varniſh, with which Varniſh the virmillion till the colour pleaſe your Eye, then with the clear Varniſh alone, Varniſh over 10 times, and then let it dry a Week, and ſo polliſh with Trip. as the other.

How to make the Ingredients for the raiſing work. Mix ſix parts of Whitening, with one part of Bolearmonick finely powder'd, with Gumwater, till it be the thickneſs of Cream, the which lay on.

How to make the Gum-Water. Diſſolve an Ounce of Gumaraback in a pint of clear Water.

How to make a Varniſh for Silver. To a pint of Spirit of Wine, put 4 Ounces of Gumſandrack, and one of Maſtick, ſhake them well, and let them ſtand 24 hours in a moderate heat.

How to make uſe of the Gold and Silver. Buy Silver and Gold in Shells, and put to it Gum-water, and then mix it extraordinarily well with your Penſil, and if it prove too ſtiff, put a little fair water into it, and ſo you may Draw or Write as you pleaſe.

To make another China-Varniſh. ℞. Of Seed Lack 10 Ounces, of Sandrack an Ounce and half, put them in a Can of rectify'd Spirit of Wine, ſhake them well together, and let them ſtand 48 hours in a moderate heat, then ſtrain it through a Canvas Bag, and let it ſettle in a moderate heat 4 or 5 hours, then drain off the clear, which keep apart.

To make white Varniſh. The white ℞. is made by putting 3 Ounces of pickt Sandr. and 2 Ounces of Maſtick, in one pound of Spirit.

To make a raw Varniſh for Violint and other Inſtruments. ℞. Of the deepeſt coloured Amber 3 or 4 Ounces, and put it in a well leaded po • , and let it melt on a Charcoal Fire, ſurring it with an Iron Spatula, when 'tis melted, 'twill be dark like clarify'd Roſin, then pour it on a Marble ſtone.

To purify the Oyl. ℞. Of the beſt Linſeed Oyl, q. ſ. e. put it in a new well leaded pot, let it boil well, and skim it often, when 'tis boil'd enough, which you may know by putting in a Gooſe-quill, for then it will not burn it, ſtrain it and keep for the uſe.

Then ℞. Of this Oyl one pound, of Amber above mention'd 6 ounces, beaten ſmall, let them heat on a gentle Fire, continually ſtirring it, •• ll it be diſſolv'd, if it be too thick, • dd more Oyl, if too thin, add more •• mber; when your Varniſh is of a • ood thickneſs, ſtrain it through a C • oth, and keep it for uſe. Sometimes 〈◊〉 will be 2 or 3 hours before the Am ••• be diſſolved; be not diſcouraged 〈◊〉 the blackneſs, for 'tis not turn'd 〈◊〉 'tis • ot always tranſparent at the firſt, you muſt begin at firſt with a gentle fire and encreaſe it by degrees.

To Bl • ck Wood. Firſt make a water of 2 pound of Brandy, of well-water 2 pound, of Galls 2 ounces, of Salt M. boil them in an Earthen pot well ſtopp'd half an hour, then take a ſpunge, and with this water cover the work once in 4 or 5 hours at leaſt 30 times, every time before it is quite dry lay on the following die.

℞. Of ſtrong Vinegar 2 pound, of Filings of Iron one pound and half; of ruſty Iron one pound; a little Salt; of Verdigreaſe an ounce and half; of Galls a pound and half, a penny worth of ○→ ſublim'd, a piece of the bark of Bois deanne, and a Lemond cut into 4, let them ſteep for 15 days in an Earthen or Iron pot ſtopp'd, then when 'tis dry polliſh it with Trippillo.

To gild it. The proportions are of Bole one pound, of Sanguin ſtone, or Red one pound, of black Lead an ounce, of Tallow an ounce and half; put the Bole to ſteep in water, then pound the red Chalk and black, and after grind them fine with the Tallow, grind the Bole by little and little, and then mingle all together and cover them with water.

To a ſpoonfull of this put 2 or 3 ſpoonfulls of Water, and the quantity of a Wallnut of ſtrong Sike, lay on 7 or 8 couches, this will keep in a cold place half a year.

Thus (Reader) we have preſented thee with various things; but indeed they are the draught of a rough Pen, written for thy profit by one of Natures Pupils, which I hope the Learned diſciples in the ſecret Myſteries of Nature will take in good part, ſeeing it is a true Birth and no Foſter-Child, which, as 'tis nouriſhed may grow to the full ſtature of a Man, and be able to plead ſomething on the behalf of its Progenitor; and ſeeing 'tis done in good will thou muſt accept of it ſo.

Farewell.

Firſt, Of Spirits.

1. THE Spirit of Corn, or, true Aquavitae, bearing Proof of Gunpowder.

2. Tartarizated Spirit of Wine; both of which ſerve for Cordials, and drawing forth Tinctures:

3. A Paragorick, or Bathing Spirit, for pains of the Head, Bruiſes and Squalls, and Inflammations in any part of the Body.

4. Spiritus Mundus, or the enriched Spirit of Sal Armoniack, proper in Fevers, Pleuriſies, Jaundice, and Obſtructions, for it cleanſes the Blood in moſt Diſeaſes.

5. Spiritus ſegitivus, or a middle Elixir proprietatis Spiritualized; good in the Meaſles and Small Pox, and other peſtilential Diſeaſes, fortifying the vital Spirits.

6. The volatile Spirit of Vitriol, prevalent in Hyſterick Fits, Convulſions and Diſeaſes of the Head, alſo for curing Green Wounds.

🜍 7. Spiritus Prophelactick imperialis noſter, or, the Antipeleptick Powers, Sovereign for all the Diſeaſes of the Head, and Womb-fits, ſudden ſurprizal, and infectious Diſeaſes, and is a general Cordial for all Diſeaſes incident to the Body.

8. Spiritus Odontugiaſus; or the Tooth-Spirit, prevalent to make black Teeth white, and to cure the Scurvy in the Mouth, or Gums.

Secondly, De Poteſtatibus & Oleoſis,

1. Poteſtates Cochlearia, or the powerful United Spirit of Scurvy-graſs, prevalent in the Scurvy, and the other Diſeaſes mentioned in this Book.

2. Poteſtates Sambuci, or, the powerful united Spirit of Elder, prevalent in Surfeits, and other Diſeaſes, as before-mentioned.

3. Poteſtates Succinii, or the powerful united Spirit of Amber, prevalent in Mother-fits, and externally to Bath any grieved part.

🜍 4. The Royal Cordonum lenitivum, or friendly purging Cordial, victorious in Health-promoting Virtues, for it being ſo mild and ſweet in its Operation, may be given for all Diſeaſes, and to all Ages, Sexes, and Conſtitutions whatſoever.

5. Oleoſum Sylvii, prevalent in Fevers, Pleuriſies, Surfeits, want of Digeſtion, and the like.

6. Oleoſum Helmontii, prevalent in Fits, Conſumptions, Weakneſs of Nature, and the like.

7. Oleoſum noſtram generale, prevalent in Fevers, Pleuriſies, Surfeits, want Digeſtion, Fits, Conſumptions, Weakneſs of Nature, and the like.

🜍 8. Vinum vitoe proprietatis, or a middle Eſſentia membroram, in that it contains the forming Sulphur, and is enobled by the ſpecifick Concrets, and ſo 'tis powerful for Women in Childbed, to haſten their Delivery, eaſing After-pains, and relieving in deplorable Caſes.

🜍 The volatile Tincture of Red Corral, and the Milk of Crabs Eyes, both powerful in Hyſterick Diſtempers, and Ulcers, from whence proceed various Diſeaſes, as Palpitations, Vertigo's, and Palſies.

Thirdly, De Speciebus.

1. Species Antimonii Ruſſilii, whoſe Virtues are ſo well known to have a general Tendency to Man, in all thoſe Operations, requiſite for curing Diſeaſes.

🜍 2. Species Veneris gradus aureoſa, prevalent in Fevers, Agues Dropſies, Scurvy, Gout and Stone.

🜍 3. Species noſtra Mineralis, the ſame in Operation with the former, but rather more powerful, and leſs in Doſe.

Fourthly, De Salibus.

1. Ens Veneris, powerful in Obſtructions and Rickets in Children, working as a general abſterſive through the Body.

🜍 2. The Volatile and Magiſterial Salt of Tartar, prevalent in opening of Metals, diſſolving the Stone in the Reins and Bladder; alſo in Ulcers, Fiſtulas and Cancers, laying a good foundation in order to their healing.

🜍 3. Sal Calybis, or Salt of Steel, prepared in a way ſuccedanus to that of the Alkaneſt, and therefore powerful in opening Obſtructions in the Female Sex.

🜍 4. Sal eſſentialis Holmenſii, beſides the Virtues in exalting Wines, it cures Diſeaſes, according to the nature of the eſſential Oils, by which 'tis made; As for example. That of Juniper for Wind; That of Cinamon for Epilepſies, and Convulſions; and ſo of the reſt.

🜍 5. Sal Nepenthe, or a Salt that eaſes pains in any part of the Body.

Fifthly, De Arcanis.

🜍 1. Arcanum Samick noſtrum, whoſe Virtues are ſo great, that its worthily eſteemed, and called Alkalium, Apex, or Top of Alkalies, and the crown of the Phyſician; becauſe 'tis not only a wonderful Medicine, but alſo the Medium and means, by which true ones are prepared.

2. Arcanum Butliare, and Glaubare, for it being made, either from Venus or Antimony, will anſwer all, that Glauber attributes to it in Pag. 64. Part, 3.

🜍 3. Arcanum Minerale noſtrum, or, The Sulphur of the Blood-ſtone, which being dilated in the Oil of Turpentine, ſtops Bleeding either internally or externally.

4. Arcanum Specificatum Metallorum, or the Specifick Sulphur of Venus, diſſolving Mercury radically, and united into an Arcanum, curing the Grand Pox, and other rebellious Diſeaſes.

Sixthly, De Magiſteriis, & Eſſentiis.

1. Sal magiſterialis panariſtos Noſtre, acting as an Univerſal Menſtruum, being too fiery to have any Medicinal Virtues, therefore called Alkaheſt.

2. Magiſterium ſolare, or Aurum Potabile, working and operating with general Intentions, in order to preſerve the body of man in ſanity.

Seventhly, De Sulphuribus.

1. Ens vitae Metallorum, or Lively virtues of the Narcotick Sulphur of Venus manifeſted, which allayeth the enraged Archaeus, as with a Charm admirable in Feavers, Pleuriſies, Frenſies, and Madneſs.

2. Elementum ig. Sulphuris communis, or the Element of Fire of Common Sulphur, which Cures not only Sick and Ropy Wines, but alſo the body of Man; as Glauber hath laid down in pag. 3. par. 3.

Eighthly, De Balſamis.

1. Balſamum Sulphuris noſtrum, prevalent in the Conſumption, and for ſuch whoſe natures are weak and decay'd.

2. Balſamum fuliginis Gonorrheum, prevalent in Curing the Running of the Reines, and all weakneſs in the Back and Loins.

3. Balſamum Minerale & Vegetabile, curing Agues and Feavers, and by its fragrancy refreſhes the Vital and Animal Spirits in moſt Diſeaſes incident to the Body.

4. Balſamum Vegitabile & Catholicum, or the general wound Balſom, radically curing Wounds, Ulcers, and Fiſtula's.

Ninthly. De Mel.

1. Mel Vegitabilis & Mineralis, both for the enriching and dilating Cordial Spirits into a friendly nature.

Tenthly, De Aquis.

1. Aqua Occularis, prevalent for red, weak, ſore, and imperfect Eyes.

2. Aqua Vehicularis Vegitabilis, & Aqua Mineralis, both of which are for the conveying of ſuch Medicines, which otherwiſe are too fiery and ſtrong into the body.

Eleventhly, De Pillulis.

1. Pillula Matthias Starkey, made by the Sapo, good for Surfeits, Gripes, Coughs, Colds, and the like.

🜍 2. Pillula Anodina Specificata & Cathartica, and Pillula Samick Nepenthe; both of which are powerful Medicines, but the laſt the moſt effectuall, for the Opium is radically corrected, and brought to a Balſamick Nature, powerfull in Arthritis, Sciatica, and Rhumatiſms; for it eaſeth pain, and cauſeth nature to reſt from the burden of many ſtubborn Diſeaſes.

Thus have I in brief, given you an account of the Medicines we prepare, being indeed almoſt Superabundant for any ingenious man to practice by, and that it may be the more clearly conceived; we ſhall once more ſhew their general Virtues, by applying them to the parts afflicted, as follows.

For Diſeaſes of the Head, as Coma, Lethargy, Apoplexy, Convulſion, Epilepſy, Palſy, Madneſs, and the like, proceed thus: Firſt, let the body be well cleanſed, by taking every ſecond Night of our Royal Cordonum Lenitivum, and conſtantly taking drops in the day of our Spiritus prophelaetic. imperialis, for violent Madneſs rather the Spiritus Mundus: but for Epilepſies, the Volatile Spirit of Vitriol; and after 7 or 8 days take in drops of our Vinum vitae propr. and once in two days of the Narcotick Sulphur of Venus, or the Arcanum Antimonii; often externally ſtriking the Temples and forepart of the Head with our Oleoſum, or Thomſon's Stomatick Tincture; this Method muſt be followed, with ſome judicious Variations, till a Cure is perfected.

Scal'd heads are Cured by the Vinum vit. propr. only we apply to the Scalp Empl. diaſcroſulum. It is alſo excellent being inwardly taken to ſtrengthen ſore and weak Eyes, and to abate any Inflamation therein, only externally drop in 2 or 3 drops of our Aqua Occularis; alſo 'tis excellent for the diſeaſes of the Ears internally taken, and being mixt with Oyl of Sweet Almonds to be dropp'd into the Ears, ſtopping the ſame with a little black Wool; it alſo cures the diſeaſes of the Mouth, as Ulcerations, Cancerations, being inwardly taken only for pained Teeth diſſolve in it Pill. ſamech. nepenthe, putting it into the Ear of the Aking ſide, and holding the ſame in the Mouth, and this generally gives eaſe and twice or thrice; but we have ſometimes cured the pain of the Teeth only with our Paragorick. Spirit ſnuffed up the Noſtrils: but for to make Yellow, Black and corrupted Teeth white and ſound, and to cure the Scurvy in the Mouth, I waſh them with my Spr. Odontugiaſus.

☜ For the Diſeaſes of the Throat, Thorax, or Breaſt, as Quinſeys, Coughs, Aſthmas, Pluriſys, Peripneamony's, Conſumptions, Spitting blood, Apoſtems, taken in drops three times a day, and now and then, of the Spr. Mundus, and once a Week to purge with our Royal Cordonum lenit. and every third Night a doſe of our Species Mineralis, and the intermitting Nights of our Pil. ſam. nep. often ſmelling to our Spir. proph. imper. if the Spirits are faint, drink often of our general Cordial, which will comfort as much as Food, and let the Cure be compleated with our Ens vit. metall. but in Conſumptions make uſe often of our Magiſterium ſolare; and thus proceed till a Cure is perfected

☜ For the Diſeaſes of the Abdomen or Belly, as Heart-burn, Vomiting, Squeamiſhneſs, Belching, Rumbling in the Guts, Heat of Stomach, Want of Appetite, Hicoughs, Diarrhea, Lientery, Caeliaca, Vomiting and Looſneſs, Dyſſentery, or Bloody flux, Iliack-paſſion, Chollick, Jaundice, Dropſie, the Hepatick-flux, Exceſs or Supreſſion of the Homorrhoides, Hypocondriack diſeaſe, Scurvy, Diſeaſes of the Kidneys and Bladder, the Fixed and running Gout, French pox, Gonorrhea, and nocturnal Pollutions, we preſribe every ſecond Night a doſe of our Pil. ſamech. nep. and in drops of our Vinum vit. pr. conſtantly, once a Week purging with our Royal Cord. lenit. but in the Cholick add a little eſſential Salt of Camomile flower; and in the Dropſy our A •••• . Antim. for the Hypocondriack diſeaſe add the Poteſt. ſamb. and Ambr. in drops, intermixing between the Vin. vit. pr. for the Scurvy Pil. anod. ſp. & cathar. & Poteſt. Cochleare. and Arcan. Speci. metall. For the Stone the Spirit of Tartar. For the Gout, take a large Doſe of our Pil. ſam. nepen. and Sweat thereon, bathing the grieved part well before the Fire, with our Vint. vit. propr. and now and then take a Doſe of our Spec. Miner. ☞ But for a Clap, Running of the Reigns, Swelling of the Yard, pain in making Water, which, if not well Cur'd turns into the Grand-pox, which is known by the Symptoms, a ſore between the Glans and Prepuce, which then will ſoon infect the body with Scabs, Blotches, Aches, Eating Ulcers in the Noſe and Throat, Nodes in the Shinbones, and thoſe with horrible nocturnal pains, palpitations and dangerous Coughs; and in fine, a miſerable end if not timely cured; for theſe are preſcrip'd our Royal Cord. lenitiv. to be taken every ſecond Night, and our Vin. vit. pr. conſtantly in drops, and the intermitting Nights our Species Ven. gr. aureoſ. For violent Gonorrhea's intermit theſe, and take the Balſam. fulig. and if there be very violent pains, take now and then a doſe of Pil. ſam. nep. and principally Arcan. Spec. Metal. which will wonderfully perform the Cure, as the Author hath often demonſtrated, in a way far more eaſy, private and ſafe, pleaſant and cheap, than hitherto hath been practis'd or know in England; all which the Patient and prudent Experiencer may find to their great ſatisfaction.

☞ For Feavers, as Ephemora, putrid continual Feavers, Cauſus or burning Feavers, Quotidian, Tertean, or Quartan, the ſlow Hetick-Feaver, the Colliquative or Melting, and the Lymphatick and Catharrhous Feaver, malignant Feavers, and thoſe of the Plague, Spotted Feaver, Hungarian Diſeaſe, and others Epidemical, Small Pox and Meaſles, intermitting Feavers, or Agues, Quotidian, Tertian or Quartan Agues, Symtomatick Feavers or Agues, and the like; you are to proceed thus: Take every ſecond Night of our Ens vit. Metal. and the intermitting Nights of our Pil. ſam. nep. in drops Poteſt. Samb. or Spir. Sagit; but principally of our Vin. vit. propr. and then intermit and take of our Sp. Ven. gr. aur. or Are. Butl. and as the Diſeaſes begins to abate, carry off the Corruptions with our Royal Cord. lenit. taken as a Cordial; ſometimes the Species Antimonti, Ruſſel and Species Noſtr. Mineralis, mitigating the violency of pains by Sal nepenth. or rather Ens Vitae metallorum; now for the bating Thirſt, take of our Spir. Odontugiaſus from 10 to 20 drops in Beer, &c.

☞ Now for the Diſeaſes incident Women, as Wind; Dropſie, and falling down of the Womb, Hyſterick-Paſſion, or Fits of the Mother, the defect, Imminution and diſorderly Flux of the Menſes with pain, the Exceſſive Flux of the Menſis, and the Whites, Barrenneſs, Symptoms of Women with Child, viz. Nautiouſneſs, Vomiting, Longing, Spaſm, Falſe-Conception, Miſcarriage, Mola: Difficult Travail, a dead Child, breaking Water, the Symptoms of Lying-in Women, Lochia, &c. The Green-ſickneſs, Furor U • erinus, and Womens Melancholly: You are to obſerxe that whatſoever is requiſite to be done by manual operation muſt be dexterouſly perform'd, as in the falling down of the Womb, and more eſpecially in difficulty of Travail, either by ſome truly expert Woman, or rather a Man Midwife. Now for Medicines proper in the aforeſaid Diſeaſes, are my Vin. vit. propr. Pillula ſam. nep. The Magiſterial Salt of Steel, the Powers of Amber; but more eſpecially the Narcotick Sulphur of Venus, dilated in my Vin. vit. propr. For it is not only good in haſtening the delivery, but alſo eaſes after-pains, and takes off thoſe Symptoms which are incident to Women, that lye in, &c.

☞ For Diſeaſes incident to Children, ſe. the Jaundice, Children's Gripes, Belching, Hiecough, Nautiouſneſs. Heatburn, Vomiting, Curdling of the Milk, &c. Looſneſs and Coſtiveneſs, a Thruſh, Fitts, difficult breeding of Teeth, Childrens Coughs and Aſthma's Worms, Conſumptions, Rickets, the Stone, ſtoppage and incontinence of Urine, Agues and Feavers, &c. take my Royal Cordonum lenitiv • m, as 'tis preſcribed in our Spagirick Phyloſophy Aſſerted, alſo our Vinum vit. propr. Pillula ſam. nep. and Ens vit. metall. which will anſwer all, that can be deſir'd by, or from a ſpecifick Medicine: and ſeeing I have given their true Uſe and Doſe as-before cited, I ſhall omit them here, and refer you thither for your ample ſatisfaction.

☞ Now for External Maladies, and ſuch as belong to the Chirurgical part, as Wounds, Bruiſes, Squatts, Ulcers, Cancers, Fiſtula's, Noli me tangere's, &c. There is no better Remedies can be preſcribed, than our Balſamum vegitat. & Catholic. the Volatile Spirit of Vitriol, and Paragorick Spirit, and principally, out Vinum vit. proper. and the Narcotick Sulthur of Venus, and the Spirit of Tartar, which will perform the Cure, when not to be reached by other Medicines; and that with great caſe and ſafety.

Now Friendly Reader, you are to obſerve, that what we have writ of the Virtue of the fore-named Medicines, we know by long experience to be certainly ſo, as having relieved many thereby, in ſuch deplorable Caſes, that they have been given over by other Phyſitians, as we have inſtanc'd and demonſtrated, in our Spagirick Philoſophy aſſerted; to which I refer every true and ingenious Inquirer, for their full ſatisfaction; it being an Epitome or Abſtract, containing the Marrow of George Starkey, Van Helmont, Paracelſus and other Ancient Philoſophers Writings, according as we have obtained the true Interpretation thereof, by labouring in the Fire, and (as I may truly ſay) with the expence of ſeveral hundreds of Pounds; neither have I been ſlack or wanting in any thing, which might contribute to the obtaining of true Art and Science, having Travelled much, and in that, have had the benefit of the greateſt Curioſities, eſteemed by the moſt Learned Profeſſors in any of the European Univerſities, converſing with many Artiſts of ſeveral Nations, &c. So then theſe being compil'd for my own practice, yet we having a deſiſign of general ſervice, or for the good of ſuch, which have not had the like advantage; therefore if they apply themſelves to me in difficulties, they may be Inſtructed or fitted as they deſire.

Thus ye Brittanian A • tiſts, let me ſee your Smiles, (viz.) The uſe and Encouragement of this ſo uſeful an Art, that ſo its product may become ſerviceable to many Lands; for this end was it Publiſhed, Farewell.

From the Academia Spagirica Nova, where thoſe aforenamed Medicines are truly and faithfully prepared for the Publick Ʋſe.

Obſerve, Such as are deſirous to make uſe of any of them, muſt apply themſelves to me, or our Operator, THO. NEWTON, Chimicomedicus & Diſcipulus Spagirica Philoſophia.

FINIS.