Selected quad for the lemma: spirit_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
spirit_n	new_a	ounce_n	stale_a	40	3	15.8920	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A97281	The Britannian magazine: or, A new art of making above twenty sorts of English wines viz, of apples, pears, peaches, cherries, plums, sloes, damasins, quinces, figgs, goosberries, mulberries, currens, blackberries, elderberries, roses, carnations, cowslips, scurvy-grass, mint, and balm, &c. More pleasant and agreeable to the English constitution than those of France. With the way of making brandy and other spirits: as likewise how to make artificial clarets, rhenish, &c. The second edition. To which is added, the foundation of the art of distillation: or the true and genuine way of making malt into low-wines, proof-spirits, and brandy-wines, compliant to the late act of Parliament concerning distillation. By W.Y. M.D.	Y-Worth, W. (William)	1694 (1694)	Wing Y214; ESTC R230793	82,523	252

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 't is 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 't will be the better But Doctor Egidius added Water-Cresses Wild Parsley and 6 handsulls of Horse-Raddish to each Hogshead and 't was 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 Lime-juice 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 't will 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

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. VI. Treats concerning English Spirits and Aqua-vitae being made according to the said Act from whence 't is easy to prepare good and wholsome Brandy little inferior to that of France with some considerations of the usefullness of erecting a Brandy Manufacturage here in England c. I Say then good and wholsome Beer being brew'd according to the said Act or from Cyder Perry or from the Wines of the English growths may be made from all and every one of these good wholsome and vendible Wares as low Wines proof Spirits and Aqua-vitae and artificial Brandy as we have often made mention of in this Treatise I say that I would have none think it strange or difficult to perform this from well brew'd Beer seeing we are able to bereave the strongest Vegetable Concrets many ways of its external Sulphur so that ●t shall only retain the taste and quallity of the Vita media and then it is not discernable from others and a proper Sulphur being introduced will perform the same all one as Rhenish Wine is converted into Muscodell by the Scartea to this agrees that profound Glauber where he saith that if you 'l make Corn Spirits into Brandy-Wine in a rellish like that made from Lees of Wine then you must rectify it upon the Lees of Wine for this way by the Oyl of Wine which is plentiful amongst the Lees the end is obtained and may in all things be used instead of that But now we have not in England the advantage o● Wine Lees as they have in Germany France and on the Rhine and Prohibition being made with France that which we have will be soon spent so that great business of Art is to perform this by the growths and products of England I say then that we know a way very advantageous in the sweeting of Spirits both in the action of Fermentation and Distillation to propose a middle way without any infusion or distillation of any of the Vinor twiggs to produce an artificial Brand 〈◊〉 wine in England and from its own growth so good and as vendible as that of France and so near in taste that none but the most acute pallates can discern the difference and this we are able to give publick demonstration of The way to perform it is in general thus The low Wine being made you are to bereave it of its gross Sulphur which is very easily done then its strong smell and taste will be lost as to the Specificated and Domineering qualities thereof this may be perform'd even on Rum which is the strongest in smell and taste of any other Vinor Spirit drawn from any of the Vegetable Concrets and then a middle nature must be introduced naturalizating it to that of Brandy we say then that Caparaticks and Signature thereof belongs to Venus and so do Vitriolicks but the Christals of Tartar and Alkalizates belong to the Sun to which Venus is near a kin for Venus is found to better the Tincture of Sol to which the Vine belongs now Parley and Malt belongs to Jupiter which must be warm'd by the friendly rays of Venus to be impregnated with the Idea's of Sol and what shall we say of Wheat seeing it is the staff of Man's Life whose Oyl hath a principal signature with the Vine having its sweet and friendly quallities from Jupiter its generating power from Venus and its strength from Sol and by its Lunar Milk the Chyle is strengthned from whence the Mercurial life proceeds But oh oh where are you got methinks the Man and the Mare is fled up in the Air and there to seek their Nests But however if so the Sun is there rarifying the same and giving forth of its solar Virtue to the lunar Matrix which is conveyed through the Air unto beings we say then that he who knows the Airy Life of beings and how to concatinate the pure Effluviums thereof so as to make it corporeal may boldly depend that he knows the nature of that by which a transmutation of form is made of this nature is Glaubers Sal Mirabilis Paracelsus's Sal Enixum and my Sal Panaristos We see 't is an easy matter to take the Garments off a poor man and give him more rich ones so 't is the same in this case if we have a true Knowledge of the Fountain of Nature And if the Philosophers in the Mineral Kingdom can transmute Jupiter into vendible Sol why

Original Nature Variation and Cure of Diseases may therefore as we before said be comprehended and understood in a three-fold respect First in the Knowledge of the Microcosmical structure and how Diseases arise in human kinds so as to assault the Animal Life and sensitive Soul for we find that all the Diseasy Idea's are conveyed in the vehicle of the Spiritual Juices to the constitutive parts Secondly In knowing the proper Indications of Diseases and how changes and variations are made in simple and complicate ones for 't is very necessary that the concurrences in the Nature and Eventual accidents thereof be praeominated Thirdly these being understood we may boldly insist upon the Cure of Diseases by a Judicious Administration of proper Medicines and by such variations as are requisit for removing the Cause thereof But before we proceed to lay down the Rise and Nature of Diseases we think it convenient to make our Intention the more plain first to define what a Disease is a Disease therefore is defin'd to be an assault made upon the Spiritual Life in human kinds in order to make a breach of its natural Harmony For 't is plain to us that Diseases have their first Existence in the very principles of Life and sensitive Soul by which they are conveyed to the Archaeus who is as we say the central vital Spirit exalted to the highest state in the Microcosm which distributes a vital ray of which Ares is Specificator to all the parts and Members of the body which being assaulted by the Diseasy Idea's whether Superior Influences Epidemick Venoms or other accidents causing Terror Fury and Amazement whereby Nature becomes unmindful of her own office and admits of Diseases and sometimes death without resistance Because by such preternatural actions the wrathful quality is stirred up which otherwise lay silent in the Centre of the body for as we have said in our Medicina Rationalis the feed of Life and Death is placed and originally existeth in the Center of every Body and of Man in order to subdue him to fear and reverence his Creator for as the Apostle saith From Adam death reigned upon all men Now this Archaeus hath such a pure Central Life that it is immediately put into fury and distraction by those clouds the diseases Idea makes which being antipatherical to its purity it cannot but oppose endeavouring so long to cast them off till enraged thereby and so neglecting its own office many times immediately admits of death but if not so soon these untoward guests take place captivating and destroying and as they have admittance assume Matter and become corporeal whence according to its continuance proceed chronick diseases or such as be of difficult cure For this matter as we have said in our Spagirick Philosophy asserted is by degrees dissolved and spread through the Body and so universally assaults the whole Fabrick or at least wise some principal part or organ thereof whence somtimes proceed Obstructions Hypocondriack Melancholy and many others for the Humors especially the predominant have thereby power to overflow thence Diseases from the inequality of Humors which often are remotely promoted by the six Non-naturals We therefore assert these to be the accidental not the original or Procafarctick Cause of diseases as many will have them and that by these Nature is deprived of her own State and Office and led into that which is contrary to her which prevails so long as the Anatomia Essata hath power to Dart forth her venom in order to extinguish the Fountain of Life We shall therefore state this as a general Aphorism in Physick that if the Spirit the Fabricator and Conservor of Human Bodies stands clear and undefiled being not infected by the clouds of Diseases the Body which is the Receptacle of the Spirit must needs remain in a vigorous activity for no morbifick Matter can exist therein but by the Spirits Error which afterwards forms Matter and becomes corporeal For as Christ says Mat. 12.28 How can one enter into a strong Man's House and spoil his Goods except he first bind the strong Man In reference hereunto the Spirit may be said to be a strong Man and the Arche as the Watchman of the Microcosme which examins all therefore must be first bound and captivated before the House or Body can be destroy'd Thus much in general concerning the Original of Diseases and their forms impress'd by the Diseases Idea on the Spirit through which they become corporeal we shall now consider by what Medium they act We say then as the external Air of the Macrocosm is the Medium between Heaven and Earth containing the universal Spirit by whose Power Life proceeds from Generation to Generation and by the deprivation thereof Death Corruption and Destruction for being darkned corrupted and infected with divers Spiritual Forms whether Superior or Inferior by exhalation of corrupted Fumes for 't is a Matrix that receives all till over-burthen'd or infected thereby it sends forth its venom both on Man and Beast as is too too evident in Pestilential times c. So 't is in the Air of the Microcosm where the Spirit acts that being the medium between Life and Death and consequently the effective Instrument of Health and Diseases for that being over-burthened either by the superior Influences or Spirituality of the different exhalations proceeding either from a subsequent Cause or the immediate Passions and exasperation of the Mind by Anger Grief Fear or the like or of the Body by suddain motion or Cold by which the Spirit is too much inflamed or contracted or from the superabundance of Meat or Drink taken For althô these are the handmaids and nourisher of Life yet when taken in excess they many times become the very instrument of Death like as the most choice Panacea which by a ray of its light is able to cure all Diseases yet too many rays thereof will overpower the natural one and so extinguish it wFor as Sandivogius says a great Fire soon extinguishes a small one and that many of the Philosophers have destroy'd themselves by not knowing the right use of the grand Panacea for we are to receive things in Temperance so as to strengthen the natural heat and not to overcome it as we have touched at in the Preface 'T is no wonder indeed why there should be such variation in Diseases and so many new and complicate ones arise if we rightly consider how great the excess and intemperance this age abounds with is for from thence proceeds a debilitation of the Spirit a defect of the Spiritual Juices and an inlet to cacochamick ones and from thence corruption and this being united with the Debaucheries receiving from each other the Spiritual vapour of their poisonous Venom 's the Grand Pox is contracted which being not timely cured corrupts and stains the Vessels with its Diseases Malignancy and is often sent forth to the superficies of the Body and internally stains the radical moisture causing

this Book and in Page 31. we have said that one Receipt cannot be sufficient for all sort of Liquors for some kind of Fruits being made with Water into Wine will soon sour and rope as having not bodies sufficient for their subsistence and will not yield in Distillation Spirits sufficient for the making of Vinum Fortificatum or that which some call Syder or Wine Royal therefore I think it convenient for the full Instruction of those that design to Encourage or Advance these Liquors to give them these four following Observations concerning the most exact way of exalting the same First if you desire to have your Cyder Perry or Wine durable the Fruits must be gathered in such a time as no moisture is on them but that the Sun hath exhal'd the fame For to be sure if they are gather'd in wet weather they will be Musty now your Fruits are not to be gather'd Green nor rottenly ripe but in their turning and fullest richness c. Secodly Thou art to observe that your Fruit being well gather'd and taken from their Stems they may lye in a Tub three or four Days by which means being broken and pressed 't will sooner admit of Fermentation For 't is observable especially for Apples and Pears that they are not so fit for the Press till they have lain so long on heaps as to sweat and dry again for by such a natural Action their friendly Virtues are the more easily manifested For we have observed this in making our Vinum ribesium or Currant Wine and for every Gallon of Currans if we add Three Pints of Honey or Sugar-water or letting of them lye about 14 or 18 Hours the Wine will gain abundantly the stronger Body for a small quantity of Sugar acuates and strengthens the Water so as to cause it to draw forth the whole Virtues of the Fruits especially if they be well broken and mixed together and being press'd out you may let it refine from its first Setlings and then rack it off from those gros● Lees if you desire to make a Vinum Fortificatum thereof Thirdly These Wines being made must lye at the least 8 or 10 Weeks to come up to their full Body and Strength for 't is observable that no new Wine will give any more than an aqueous Phlegme in Distillation untill they have fully passed the Fermentation or Working and begin a little to sower for then they afford the greatest plenty of Spirit but I mean not so sower as to make Vinegar for then the Spirit is oylified and concentricated and again admits of its weakest part first therefore I mean such a Sower as manifests the Cessation of Fermentation only Fourthly Those Syrups or Sweets that you add to your Wines are most proper to be made from the cold Distill'd Water of the same in which the Body of the Fruits are macerated or else from the Juices decocted with Sugar and well clarified with Whites of Eggs from time to time until your Syrup becomes exceeding fine and pure this will being added to your Liquor better satisfie hungry Nature which must always have something to feed upon as we see by experience in Foreign Wines For there is no Champaigue Burgundy Frontineack Greek or Florence Wines but what are in some measure or other upheld by Art You may remember that I said in the Two First Chapters that the Fumes of burning Sulphur wonderfully preserves Wines For although you may observe all these aforesaid Observations yet if you meet with an improper Cask it may give an ill tang to your Wine In Holland the Method we have to prevent this is thus They make large Brimstone Matches and some dip them in Coriander Seeds and burn them in the empty Cask just before they put their Wines in and thus they do so often as they are racked and so you may do with your Ciders and Artificial Wines this being an excellent Expedient to prevent ill Tasts and Fermentation as also to preserve the Wine ☞ There are many other ways in preserving of Liquors amongst which my Spiritus Odontugosus is of wonderful efficacy For t is found a rare Preservative against Corruption recovering dying Beer Ale Cider or Wine from their decaying and a Cure for Beer when sick and roping and 't is not only a preserver for these but also for Flesh keeping it so long from corruption as that there is not any Embalming in the World can go beyond it for the keeping of a Dead Carkase nor no Salting comes near its efficacy as to Conserving Meat Fowls or Fish which by this means are not only kept considerably from corruption but made a Mummial Balsom which is it self a preservative to such as shall take thereof being a rarity very advantageous for such as have bad Digestions whence Corruptions do proceed c. The Wine that is preserv'd hath also m●ny excellent Virtues as is aforesaid as also prevalent in abating the Thirst in Fevers and taking off of Feverish Symptoms which we shall desist from here and come now to the advancing of small Wines into a Vinum Fortificatum which may be by the Quintescence of Wine or my Sal Panaristos be made Superior to Wine or Cyder-Royal as some name it whereof we shall now speak Vinum Fortificatum ℞ A Barrel or Hogshead of small Wine Cyder or any other and put it into a Copper Still and Distill ir as long as any goodness comes according as we have in Page 63 and in Page the 60th where we have advis'd that the Spirit should run through a Funnel into a Vessel placed under ground according to the Dutch method This Spirit having stood 10 or 12 days may be Distill'd a Second time which is call'd Rectification then proceed thus First draw out so many Beer pints from the full Cask or Hogshead as there are Gallons contained in it and fill it up with the Spirit only adding 5 or 6 pounds of its own Syrup made as before touched at and stir it all together then stop them down very close and once in 7 D●●● 〈◊〉 thereabouts give it Air to the Vent and in 10 Weeks time or thereabout 't will be fit to drink Observe that this mixture be put into good Wine Vessels for in Glass 't will not easily admit of Fermentation for that is prevented by the Salts from whence the Glass is made keeping out the spirituality of the Air which brings the Liquor to drink fragrant and well by reason of the hidden and internal Fermentation which gives it its ripeness and maturity and if you hang in this Liquor two Ounces of fixed Nitre put up in a Linen Rag into the Bung-hole at the top of the Cask and let hang down in the Liquor 't will soon ripen it or any other new Wines and render sower ones drinkable For this Art of bettering Wines we are beholding to the worthy and ingenious Glauber according to what is laid down in his Works Par. 1. p. 158. as we

before quoted in p. the 44th of this Book for that is the true ground of making Vinum Fortificatum which said Authors Works was Published before any Cyder Royal was thought on for 't is a great error not to render to every Author his due Honor for his Invention and to assume to our Selves that which really belongs not to us c. Now by those Ways and Methods any of the English Liquors viz. Cyder Perry c. may be advanced to the full strength of Foreign Wines and more especially those of Currans and Goosberries which will give a Wine much like some of those that come from the Canary Islands and may in all things be as profitable to English Bodies nay in some kind more advantageous as having affinity to the Climentary Constitutions as we have said in the Preface Now you are to observe that if any of these aforesaid Liquors or Wines should come upon the Frett which will destroy it you must as they do in Germany draw it off into other Vessels and do so once in eight Days until it hath done spattering for by this spattering the Lees are taken from it wherein the gross and fretting Sulphure is contained You must observe that whilst it thus frets your Cask must not be too full nor close stopt but after it ceases you may stop it as close as may be but if you should fear that any action still remains give it Air at the Vent-hole once in 4 or 5 Days for your satisfaction Observing that my Spiritus Odentugiasus being imbodied by Salt-prenelle and hang it in the Cask as before directed will stop the violence of such a Frett but more especially my Sal Panaristos Furthermore if any of these aforesaid Liquors Wines or Vinum Fortificatum should become unpleasant and unfit to be drunk then take a Cask of it and a Cask of new Liquors or Wines of the same Fruit before it be quite clear or fine and mix them together in two other Casks well sweetned as before directed and adding a due quantity of Syrrup and Spirits and in two or three Months time 't will become excellent and pleasant Liquors and the more especially if you add thereunto some fixed Niter Philosophically prepared as the Author does it Thus much at this time for the way of preparing advancing and preserving Liquors wines c. which I shall now leave and proceed to speak of the remaining Virtues of the Authors noble and unparallel'd Spiritus Odontugiasus or a singular and excellent Spirit for whitening and preserving the Teeth curing the Scurvy in the Mouth and preventing the Original cause of the Toothach taking off the cause of Putrifaction and so cures a Stinking Breath c. For if you scowr your Teeth therewith 2 or 3 times they will become purely white like Ivory the Mouth being washed therewith it prevents the growing of the Yellow Scales which usually adhere to the Teeth diverts Rheums and takes off the cause of Putrifaction and so preserves them from a future Corruption it kills Worms in the Teeth fastening those that are loose and if this Spirit was generally us'd it would so prevent the pain in the Teeth that the Tooth-drawer for the Future might expect but little work 'T is likewise observ'd that it brings good Flesh upon the Gums 'T is also excellent against Sore Throats being Gargled therewith 't will abate any Swelling as Angina's Struma's 't is also prevalent against the Inflamation of the Pallate of the Mouth Uvula of the Throat or Almonds of the Ears which are then usually said to be fallen 'T is also prevalent against the Head-ach and to divert Rheums from the Eyes by washing the Temples therewith likewise to take away Tetters Morphew Itch or Scabs 'T is wonderfull also in internal uses being taken six or eight drops twice a day in the usual drink or before each Meal it doth not only cure the Scurvy in the Mouth but also any Scorbutick humour wheresoever it sweetens the Breath prevents Corruption frees the Body from Rheums opens Obstructions cures tickling Coughs and harshness abates the preternatural heat and thirst in Feavers beyond many other Remedies 't is prevalent in the Strangury Chollick and Arthritical pains and by its excellent abstertive quality cleanses the Body from that which is the beginning of many Diseases taking off the very bud of Putrifaction both in Young and Old In fine I recommend this Spirit to the World from Experience as an excellent interval and external Remedy demonstrating those Virtues attributed to it and that it is not to be parallel'd by any short of its own Ens. 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Salusbury at the Sign of the Temple near Temple-bar AN Exact Description of Ireland Chorographically Surveying ●ll ●its Provinces and Counties after a more Accurate Plain Easie and Particular manner than any before d●ne in this kind Shewing the Exact State of that Kingdom and all the Principal Things that are Necessary to be known Very Vseful for the Right Vnderstanding the present Affairs of that Kingdom Done according to the latest Surveys and agreeing with all the New Maps By Laurence Eachard of Christ-College in Cambridge 12's Price 1s 6.d Wisdom's Dictates Or Rules Physical and Moral for Preserving the Health of the Body and the Peace of the Mind fit to be regarded and practised by all that would enjoy the Blessings of the present and future World To which is added A Bill of Fare of Seventy five Noble Dishes of Excellent Food far exceeding those made of Fish or Flesh By Tho. Tryon Student in Physick Twelves Price 1s