Vessels of Plants should become fit Vessels for Animals for the Plant-Anatomists have described those Vessels of Plants to be as curiously wrought as any in Animals And we observe the Vessels of Plants and Animals shoot into Mould upon Putrefaction which therefore alters both Vessels and the Juices in Plants And if Mould which is described like a Plant can grow out of Animals we cannot believe it unreasonable to assert That Animals should grow out of Plants from whence they are constantly nourished Malpighius gives an Instance of Plants growing out of the dried Serum taken out of Hydropical Tumors Minimae Plantulae quasi pulmonariae vel coralloides eleganter attolluntur De struct gland conglobat pag. 15. We find that a Plant of a different nature may grow out of another Plant without a Seed as is evident in Misletoe Mosses Mushroms Hypocystis Orobanche why may not an Insect of another Species grow out of the living and dead Bodies of the Erucas without the insertion of an Egg The Worms in Animals are very different from all the other Insects in the World. It is impossible that Insects should insert their Eggs into the Horns Guts Liver and Bones of Animals in which Insects have been observed I have taken the broad Worm out of the Guts of the Embryo upon the dissection of a Cow with Calf I am sure it is highly improbable that any Insects Egg should be conveyed thither The Ingenious Dr. Tyson has observed a difference betwixt the long Worm in Animals and the ordinary Earth-worm and therefore they are not of the same nature Insects are not only superficially changed but many also of their Internal parts are changed also they alter their Diet for the Eruca and Papilio have different Food and Actions These changes from one Species of Insects to another shew the change from the Fibrous parts of a Plant to the first Lineaments of an Insect not to be improbable The Tastes and Smells of some Insects 1. Insects of a slimy Taste as Snails the Slime of Snails supplies the Milky Slime being like the Saliva The threds of Spiders and Silkworms is bred of a slimy viscid Humor which is used to stop Bleeding as viscid Gums be Frogs have a cool Slime for Oyntments and their slimy Spawn yields a cool Water which may be given to cool the glandulous Juice of the Womb. I have taken an hundred of Grass-snails in a Morning and swallowed them whole in May after they are mixed in a Napkin Other Snails are better boyled in Milk for Hecticks for distillation destroys their Slime 2. An Acid Odor is observed in Ants and an Acid Spirit is distilled from them 3. An Acrid Taste may be observed by chewing live Millepedes with a savor of the rotten Wood on which they feed This Acrid passes by Vrine and makes them Diuretick and also Hepatick and Cephalick The dryed Millepedes are Fetid and thereby discuss Scrophulous Tumors 4. There is a bitter Astringency in the Kermes which is the Nest or Gall of the Insect The Insect is supposed to be Fragrant and Acrid from whence its Cordial Vertue may depend And its Antifebrile Vertue from the taste of Galls which resemble the taste of the Cortex Peruvianus and therefore the Cortex of the Ilex coccifera ought to be tryed for the Jesuits-Bark it grows in Italy Spain and France and is described as having green Leaves like the Laurel-Bitters Coccus Polonicus grows on the Roots of Polygonum It contains a Worm which turns into a Fly and that leaves a Skin which smells of Musk It is used for Convulsions Bonetus The Syrup of Kermes has a Fragrancy from the Juice of Apples and Rose-water 5. The Cimices smell Fetid The Insects bred in the Body of the Willow are said bircum olere 6. A corrosive Taste is in Cantharides Their Acrid Salt affects the Kidnies and Bladder and they offend the Nose by pounding as Acrids do And if they be ground to Powder they turn Syrup of Violets green 7. Of a Salt Taste This is observed in the Venomous sting of a Bee And the Venome of a Scorpion is Guttula aquae candidae as Redi informs us The same corrosive Acrid or salt Ferment is in all Venoms A burning Coal applyed to the Bite or Sting immediately prevents all Mischief And Volatile Salts most successfully prevent the coagulations of the Blood by poysonous Bites A TABLE of Mineral Tastes I. Gritty Tastes of Earth Stones Minerals and their hot Calces II. Styptick fat greasie Earths III. Vitriolick Tastes 1. Acerb Aluminous of Alum and Quick-silver 2. Sweet Vitriolick in Steel Gold Tin and Lead Vitriols 3. Bitter Vitriolick in Silver-Crystals 4. Nauseous Brass-savored Vitriols in Copper IV. Bituminous bitterish Tastes either Fetid Aromatick or Terebinthinate V. Fetid sulphureous Tastes VI. Acid Tastes of Spirit of Sulphur Vitriol Salt Nitre VII Salt Tastes Volatile or Fixed or Vitriolated or Ammoniack VIII Marine Salso-acids as Sal Gemmae or else Nitrose cool Salts IX Caustick burning Tastes and Styptick The First CLASS The Tastes and Smells of Earths WE call those Mineral Earths which dissolve or soften by Water and taste and smell Earthy 1. Earths of a sandy or gritty Taste such as common Earth and of a smell of Mould This common Earth is produced from the minute Particles of Stones worn off by Rain the current of Springs Rivers and the Sea where Sandiness most abounds or else by the Airs motion or the sulphureous Acid in it arising from the hot central parts of the Earth With this the common Earth seems to be Impregnate and not to be the pure Element of Earth which I suppose to be like Glass or Ashes since most Bodies are reducible by Fire into one of them And that solid part in Minerals which is Alkalizate and serments with Acids seems to me the true Element of Earth and this also yields the Alkalizate parts both to Plants and Animals I distilled in an Earthen Retort and an open Fire some common dry Earth and sifted it clean from Vegetables It was taken half a Foot or more deep under the green Turf It yielded a great deal of Water and I observed a burnt Smell of Smoak I mixed Syrup of Violets with the Water and it turned it green From this Experiment I suppose I may conclude That the common Earth contains Water and some Oyl and Volatile Salt is made out of it By the Fire the Caput mortuum turned white like burnt Ashes All gritty Earths ferment with Acids as Chalk 2. Earths of a Styptick Taste sticking to the Tongue and feeling Unctuous with a sulphureous Earthy Smell These are Metallick Earths taken from Mines and their Vitriolick Stypticity is from the Metal Bole has its Stypticity and colour from Iron because it yields a green Tincture with Spirit of Salt and is Aluminous by mixing with Spirit of Nitre Terra sigillata contains some Particles of Gold and ferments with Acids but Bole does not it becomes Aluminous
Plants depends on Earthy Parts mixt with the Acid and the Roughness in the Acid of Sulphur from some Mineral Earth joyn'd with the Acid. I find it confidently affirm'd That one Acid will correct another which I believe a Mistake For Spirit of Vitriol and Nitre make a stronger Menstruum than either of them alone and so does Spirit of Salt and Nitre mixt which make an Aqua Regia So far are these from correcting one another But the ground of this Opinion I suppose is from the Effervescence caus'd by mixing of Acid Spirits which happens by reason of some Earth or Mineral joyn'd to every different sort of Acid Spirit from whence the difference of Acid Spirits is deducible Hence some Acid Spirits mixt dispossess one the other from the Earths or Minerals joyned with their Acid and from thence comes the Conflict and Effervescence For the same reason Spirit of Vitriol is mixed with Calcined Salt to seize on the Earthy part of Salt and to make the Acid of Salt loose from it and fitter for Distillation I think I have here said enough to prove that the Oyl of Vegetables is like Oyl of Turpentine and the Acid of Vegetables like Sulphur which differs nothing from Vitriol but by being Impregnated with a Mineral it becomes a vitriolate Acid. So that from the Experiments about the contrariety of Oyl and Acid above-mentioned I may conclude that there may happen the same kind of Effervescence in Vegetables which we call Fermentation When a Seed is placed in the Earth the Oyliness of it is agitated or moved by the Acid Watry Juyce soaking into it thro' its Coats by the Effervescence of both Vegetation is begun and the Coats burst and the Vessels of the Plant inlarged for receiving new Nourishment This consists of an Oyliness from the Bitumen and Sulphur and also an Acid from the same and also a Water and Earth mixt and digested together in the Pores of the Earth All which concur to produce a Nutriment for Plants This is not promiscuously admitted thro' the Glandulous Parenchyma of the Root of the Plant but it is probable that each Parenchyma has differently figured Pores for the admittance of Oyly parts chiefly or Watry parts or Earthy parts or Acid chiefly which may be very probable because Oyly parts are thought Ramose Acid Angular Watry Round and Earthy very Irregular We may very easily believe that the Seeds of Plants and their Roots have Pores suited for the admittance of one two or more of these And these are pressed into the Seed by the force of the Airs Spring when a Plant begins to swell by the rarefying of its own Juyces thro' the Effervescence of its own Oyl and Acid which is much promoted by the External Heat of the Sun or an hot Bed and the admittance of an Acid from the Earth This Fermentation is very slow and never highly raised in Earthy Acid and Mucilaginous Plants and therefore in such the Oyl Acid Earth and Water are never much separated but in sweet Tastes the Fermentation separates a little and loosens the Oyl and Acid from the Watry and Earthy Particles In Bitters the same are more separated in Aromaticks the Oyl is most rarefied in Acrids the Oyl and Acid compound a Salt with an Earthy part From these Instances we find that by Digestion the Principles of Plants are separated and now Compounded into Salts Resins Gums and Turpentines This Digestion differs not from the Effervescence betwixt Oyl and Acid which differs according to the several Oyls which are contained in the Seeds of Plants One Oyl ferments with Acid more than another and each Oyl in the Seed produces that which is most suitable to the nature of the Plant to be produced From the Rarefaction of this Juyce of Plants by the Effervescence of Oyl and Acid the rise of the Sap and the shootings of Plants may be deduced And the wonderful force mentioned by Mr. Boyle in lifting up a great Weight by Fermenting Beans and from hence Wines burst their Vessels So that the force of Fermentation equals that of Explosion If we consider the many Compound Tastes of Plants we cannot believe that they can rise from the same kind of Fermentation Some Plants taste Rough and very Acrid as Chelidonium minus Others Slimy and Acrid and Bitter as Leucoium And there is a different Taste in many parts of Plants which proceeds from the different Digestion of the Juyce in different parts So in Cherries the Taste of the Bark is Bitter Astringent The Leaf differs from it by a Sliminess In the Fruit there is a Slimy Sweet Sub-acid Taste without any Bitterness or Astringency The same difference is observable in the Odors of Plants The Leaves of Elder are Fetid but the Flowers Fragrant which is a sign of a different Digestion There are the same Varieties of Tastes and Odors in Animals tho' Choler be separated by the same sort of Glandules yet it has a Bitter Sweet Sliminess The Serum of the Blood has serose parts and Watriness and a Saltness The Semen has a thin and also a viscid part The Liquor Nervosus has an Oyly Salt dissolved in a Lympha The diversity of Tastes in Choler does not depend on different Strainers but different Digestions of Chyle and the new supply of it which flows continually into the Veins From hence it will fall out that one part is perfectly Digested and another less and therefore some part of the Choler tastes Sweet and another part Bitter and a crude Lympha is the Vehicle of both to help their separation these being mixt together give the Variety of Tastes observable in Choler The same thing happens in Plants which during their growth receive fresh Nourishment which is differently Digested and therefore gives those Varieties of Tastes observable in the same Vessels and the same Liquor as in Milks Turpentines and Fetid Gums But I cannot well understand how such Particular Liquors as Milk Gums Turpentines and Lympha's can be produced and kept in particular Vessels which are really different from the crude Juyce of the same Plants without allowing such parts in Plants as Glandules in Animals which separate the Milk Semen Spirits Choler and Lympha from the Blood. I therefore cannot think it improbable that the Parenchyma of Plants is wholly Glandulous and the Woody Fibres are Vessels some of which are Lacteals Lymphaticks Muciducts Gums or Balsam-Vessels An Animal Body is composed of Vessels and Glands The Vessels are branched into the different parts of both alike and receive a prepared Juyce from the Glandulous Parenchyma and the same may be the preparation and distribution of the Juyces in Vegetables because the same Tastes and Odors are observable in both Kingdoms And Vegetables digested by an Animal undergo the same Separation and Preparation as is manifest in Animals When one Tree is grafted on anothers Stock the Fruit is the same as the Branch Ingrafted The Juyce in the Glandules of it giving
Dean of Durham's Counsel and Directions Divine and Moral in Letters of Advice to a Young Gentleman soon after his Admission into a Colledge in Oxford Arch-bishop Stern's Logick The Pope's Bull concerning the Damnation Excommunication c. of Queen Elizaheth with Observations and Animadversions thereon By Thomas Lord Bishop of Lincoln There is also Printed with it the Popes Bull for the Damnation and Excommunication of King Henry the Eighth The Catholick Balance or a Discourse determining the Controversies concerning 1. The Catholick Doctrines 2. The Primacy of St. Peter and the Bishop of Rome 3. The Subjection and Authority of the Church in a Christian State According to the Suffrages of the primest Antiquity Written with most Impartial Sincerity at the Request of a Private Gentleman ΦΑΡΜΑΚΟ-ΒΑΣΑÎΟΣ OR THE Touch-stone of Medicines c. VOL. II. Containing Four PARTS Part the Third Of the Tastes and Virtues of Minerals and the similitude of their Principles to those of Vegetables Part the Fourth Of the Tastes and Virtues of Animal Medicines and the Origine of Animal Humors Part the Fifth Containing the Classes of Specificks distinguished by their Tastes and the Humors which they Correct Part the Sixth Contains a new Method for distinguishing Plants into Classes by their Tastes and Smells In the Appendix The Animal Medicines are reduced into a Scheme by their Tastes The Minerals are also digested under their several Tastes and many Observations are added which were omitted in the preceding Parts TO THE Right Honourable WILLIAM Lord Digby Baron Digby OF Geashil in IRELAND My Lord I Designed the subject of this Essay at Coleshil-Hall in Warwick-shire whilst I attended there as a Physician And therefore I humbly apply my self to your Lordship for the Patronage of it The great Favours I have received from your Honourable Family oblige me to make this Dedication but especially your Lordship's curiosity in reading the Philosophy of this Age and your Ingenious Studies which have given your Lordship the advantage of judging of a greater Subject I am much obliged to many Gentlemen of your Country who have Tasted many Plants with me and I desire to make this Tract more acceptable to them by this Dedication of it to your Lordship whom they justly Honour and Esteem for your Zealous concern for the Preservation of our Church and State. I will give your Lordship this short account of the design of this ensuing Book I shall assert that Minerals Animals and Vegetables have Water Earth Oyl and Acids for their Principles Of these they are compounded and into these they are ultimately resolved Generation being the mixture of Principles and Corruption the separation of them This Opinion agrees with and illustrates the Antient Hypothesis That all Bodies are compounded of Moist Dry Hot and Cool Principles The Humidity depends on the Water the dryness on the Earth the Oyl is Inflammable and the Matter of Fire in Vegetables In Minerals the Oyly Sulphur burns in Animals the Oyly Fat is Inflammable The Oyls Fat 's and Sulphurs are the same Oyly Principle but they differ by their several States Mixtures and Digestions The Acid Principle produces Coldness in Animal Humors according to Hippocrates's Observation 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 And it is observable that Nitre which is Acid tastes very Cool and the Sulphureous Acid which abounds in the Air is esteemed the Principle of Cold. The Oyly Principle is the Hot Principle in Animals as Hippocrates affirms 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Because the Ancients observed these Qualities to abound in Earth Water Fire and Air they called these Elements and supposed all Bodies to be compounded of them Those Constitutions they called Dry in which Earth abounds those Moist in which Water prevails the Oyl high digested makes the Constitution Hot and a great Acidity renders the Constitution Cold. Galen describes Choler as Bitter Acrid and Detergent Phlegm as Crude Slimy and Cool The Atra bilis is described as Acid which Galen says is evacuated into the Stomach and there becomes Styptick Hippocrates affirms the Atra bilis to be Viscid 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 so that by Atra bilis the Ancient Physicians understood the Slimy Acid of the Spleen which when the Spleen is obstructed is carried by the Arteries of the Stomach into its Cavity where this Slime and Acidity abounding produce the Flatus Hypochondriacus and this Acidity descending into the Guts turns the Choler it there meets into a black Colour from whence it has the name of Atra bilis From the taste of these Humors Bitter Acrid Choler Acid Lympha and Viscid Slime the Famous Sylvius deduces his Notions of all Diseases as the Ancients did from Choler Phlegm and Atra bilis But I will in this Treatise present your Lordship with a larger Scheme of Animal Humors I shall endeavour in this Tract to explain the Virtues of Mineral and Animal Medicines by their Tastes and Smells as I have done that of Vegetables Though Galen did exactly describe the Tastes of Vegetables yet he was wholly perplexed about Minerals and the same is the general fault of the Chymists who attribute wonderful Effects to their Gold Medicines but observe no Taste though the sweet Stypticity is evident in Tincture of Gold from whence it has its Vertue That Vegetables Minerals and Animals have the same kind of Taste at first may seem strange but we must consider that Vegetables receive their Juices from Minerals to prove this I need only instance in Hepatica Terrestris which smells of a Petroleum and Minerals have their Acid Sweet Slimy and Bitter Tastes Out of these the Juices for Vegetables is prepared by Fermentation and the dissolving Power of the Sulphur-Acid in the Air If this Nourishment be ill prepared it keeps its Mineral Nature and petrefies Plants hence Stoney parts are observed in Oaks whilst growing and Coral smells Earthy and Sulphureous like a Flint if two pieces be rubbed together I must farther observe that Animals have their Sweet Bitter Salt and Acrid Tastes from Vegetables which by Putrefaction acquire an Animal Nature yielding Urinous Spirits and all Vegetables become fit Nourishment for Animals by their Fermentation in the Stomach Many Marine Plants such as Sponge have a middle state of Principles betwixt Vegetables and Animals and therefore yield a Volatile Salt like Animals and Fixt like Vegetables I will give one Instance from the greatest of our English Physicians Dr. Willis to shew his Opinion of the usefulness of a Rational from the taste of an Empyrical Medicine in the Chincough from whence he framed his Methodical and Rational Cure of it He examined the Virtue of Cup-moss by the Taste and says Virtutis astrictoriae est atque particulas nonnihil acres salis volatilis copiam redolentes in se continet unde conjectari licebit usum ejus esse sanguinem figere serique fluxiones sedare ac insuper succum nerveum volatilizando diathesin spasmodicam tollere The Virtues of Medicines were first known by the Tastes
quick Pungent Smell which flies from the Tongue into the Nose as Mustard-seed c. And we find many Plants Tasting as they Smell To describe the different Affections of the Organ by Taste I think unnecessary For the Eyes know particular Colours without discerning and distinguishing the manner of their Impression and by the Feeling we know many Things though we distinguish not all the Qualities we feel So the Taste whose Sense is like the touching of an Object knows Watry Earthy Acid Greety Astringent Mucilaginous Oyly Bitter Sweet Resinous Gummy Terebinthinate Aromatick Abominable Pungent Corrosive Hot and Cool Crude Mellowy Nauseous Tastes and Pea-Tastes immediately without considering the particular Mode by which they affect And because these are the common known Tastes out of which other Tastes are made therefore these respectively may be call'd Simple Tastes because the Compound Tastes of Plants are produc'd by a Mixture of these And these Compound Tastes are observable either in the same Liquor as in Turpentine Bitter Slimy and Acrid may be Tasted and in many Milks of Plants Bitter Acrid and Gumminess Or else the Compounded Tastes are lodg d in different Vessels and Liquors as in the Lymphaticks is a sweet Lympha in the Muciducts a Mucilage in the Lactiferous Vessels a Milk which is either Bitter-Acrid or Bitter-Smoaky or Sweet in the Balsam Vessels a Turpentine in the Parenchymous Parts of Plants a crude Juyce in the Ligneous Parts a Lympha in the Skins of Fruits and the Stones and Seed a different Taste from the Juyce of the Pulpy Part. The Roots Stalks Leaves and Fruit of some Plants have their different Tastes from the different Digestion Mixture Texture and Colature of the Juyces of those Plants in their several Parts CHAP. II. Of the Virtues of Tastes and the Principles by which they are produced IF we use the Testimony of our Senses for the discovery of the Principles or Ingredients out of which the Juyces of Plants by different Mixtures are produc'd they will inform us of Earthy Watry Oyly and Acid Principles and a Pungency which is a Salt. Earthy Parts are in Mosses and Woods from whence arise dry Tastes Water in all Plants which is sufficiently evident in Distillations of them and in their Juyces The Watry Part is supplied by Rain and Dew whose great quantity this Year 1685. has made many Plants prodigiously great But in the two last dry Years the want of them either dwarft them in their Growth or hindred their Production or preserved them not sufficiently from the scorching Heat This is the Vehicle of the other Principles in which the Acid swims readily as also the Pungent Particles and combine together as Acid and Alcali In this the Oyls are mixed by means of the Acid and Earth From these Two Principles of Plants these following Tastes arise From much Earth in Plants arise First A dry Earthy Taste as in Mosses Secondly A Woody Taste as in Trees and Barks From much Water mixt with Earth and Acid arises a crude or raw Taste as in Spinach Chick-weed c. From much Water mixt with Acid and Oyl or from smooth Oyly-Earthy Parts like Marle or Bole diluted and some Acid arises a Mucilaginous Taste which I refer to the Watry Tastes because Water most abounds in it CHAP. III. Concerning Mucilages THat Mucilages in Plants depend on the Oyl much diluted is manifest from the following Instances Linseed affords an Oyl by Expression and a Mucilage in Decoction Almonds afford an Oyl by Expression and a slimy Mucilaginous Milk in Emulsions Poppies are very Mucilaginous and contain an Oyl as appears by a Milky Juyce and an Oyl is pressed out of Poppy-seeds Henbane smells Oyly and is Mucilaginous and feels Oyly and Clammy and the Seed yields an Oyl by Expression These Plants that smell of a rank Oyl as Goss-Flowers and most of the Pea-Taste are Mucilaginous So that from these Instances I may infer that a crude Oyl diluted well with Water makes a Mucilage which may be farther proved by the effects of a Mucilage compared with the effects of Oyl Mucilages cause a smoothness in the Palat and outwardly are Emollients as Oyls be and ripen Imposthumes inwardly they are more cool than Oyl though of a congruous Nature They defend the Throat from the sharpness of Rheums the Stomach from corrosive Humours or Medicines the Ureters from sharp Cholerick or Acid Urine and smooth the passages for the Stony Gravel they cool the hot scorbutick Blood by their crude and ropy Parts stop its violent Motion and inviscate its Acrid Saline Particles Oyls have a Mucilage joyned with them I distill'd some Gum-Arabick in an open Fire and in an Earthen Retort and found an Acid Spirit of a smoaky Smell and a good quantity of Oyl but the Earthy parts exceeded all Gum-Arabick being a clammy Mucilage But I cannot but think the Mucilage in Comphrey which tastes as if Meal and Water were mixed together depends upon a mixture of some Farinaceous Parts which are the immediate Causes of Mucilages which Farinaceous Particles are resolvible into Oyl and Water chiefly and have the same Principles as other Mucilages and which are proper nourishment for the Parenchymous Parts of Plants These being in plenty mixed with Water cause a slimy Slipperiness observable by rubbing in the Fingers as well as by the Taste Such is the Mucilage in Althaea Mallows Typha c. which also being dryed to Powder produce a sort of Mealy Powder All the Farinaceous Plants as Barley Oats Wheat do yield an Oyl And Bonetus gives us an Instance of Roots of Althaea which applied in the form of a Pultis raised Blisters and Comphrey-Roots discuss Gouty Tumors So that these crude Mucilages have more Volatile parts frequently mixed with them Those diversities of Taste that arise from Mucilage Compounded are either Cool or Hot. §. I. Cool Mucilages With much Water called the Watry Mucilages as in Purslain c. these have the effects above described being the most Simple Mucilages The Earthy Mucilages such as in Mushrooms and these repel and cool Inflammations outwardly If the Water be little the Mucilage is thick gummose clammy or Mealy as in Comphrey and Watery Gums They stop Fluxes and correct sharp Humours §. II. Hot Mucilages Mucilages with a rank Oyly Smell as in Goss-Flowers and the Pea-Taste are proper for Anodyne Oyntments Mucilages with an Aromatick Smell either in Leaves or Flowers as in Erigerum and the Lily-kind These Mealy Mucilages with a Lily-Smell digest ripen and suppurate Tumors The Bitter Mucilages outwardly soften and discuss inwardly are Vomiters and Purgers being the truest Character of Nauseousness in Plants Mucilages with Pungency Acrid as in Lysimachia and these are properly Diureticks By the Mucilage they smooth the passages of Urine and by their Acrid Salt they dissolve Acid Tartareous Concretions in the Kidneys Mucilages with a Narcotick Smell by their hot Narcotick Parts discuss and allay pains by their Mucilages they soften and
Pedicularis Rubra vulgaris the Pea-tribe tasting Sweet and smelling like Green Peascods It is as good for the Scurvy as Fitches and is Diuretick Great Red-Rattle has the same sweet Pedicularis Rubra palustris elatior Taste and is a little warm therefore it is a good Diuretick Yellow-Rattle is Sweet Mucilaginous Pedicularis fl flavo very Biting and Acrid I rather believe this Plant would kill Lice as Staphis agria does by its Acrimony than produce them And for that reason Staphis agria is called Pedicularis It seems to be a notable Diuretick by the Mucilage and Acrimony Cinquefoyl The Leaves taste Rough Pentaphyllum the Roots Bitterish and Rough like Tormentil The Roots of either are usefully put into the Bitter Draught without Sena and given before Ague-Fits It 's good in all Fluxes of Blood and other Humors being a good inward Vulnerary The Roots of Cinquefoyl are Sub-acrid by which they are Diaphoretick in Fevers Petty-Spurge is of a burning Taste and Peplus sive Esula rotunda of a Purgative Faculty as all the Spurges are Honey-Suckle The Berries are Sweet Periclymenum and Slimy Ten or Twelve squeezed into Beer purge The Leaves have a Bitterish Grassy a little Mucilaginous and Biting-Taste This is a great Diuretick in the Flowers of which a Conserve is used in an Asthma The Flowers are Mucilaginous Biting Burning and of an Aromatick Smell An Oyl for Palsies is made of the Flowers The Juyce of the Leaves is Diuretick Quaere Whether the Wood may not be used instead of Lignum Nephriticum By the Figure of the Flower and the Bitterish Slimy Acrid Taste I refer this to the Pea-tastes The Green-Leaves rubbed smell like Green-Pease And the Flower is like a Bean-Flower Spotted-Arsmart The Roots taste Persicaria Maculosa Rough the Leaves Acrid Rough or Acerb Good in all Fluxes and Cooling Biting-Arsmart The Taste is very Hot Persicaria Acris and Burning The Distilled Water is good in the Stone Outwardly in Cataplasms it discusses and dissolves hard Tumors By the strong Acrid it is a Ranunculus Butter-bur The Root and Leaves Petasites taste much like Angelica Sweet Bitterish and very Acrid but more unpleasant and smells like it with a Headiness or Foetor of a Mithridate-Flavor and therefore used as a Sudorifick in Pestilential Fevers and in the Cough Harts-Tongue has a Rough Taste like Phyllitis Fern and therefore useful for Vlcers Fluxes Splenetick Fermentations of the Blood and Disorderly Motions of Spirits in Fits of the Mother and in Hot Constitutions It has a Fragrancy which is Cordial when it is Infused in Drink A Fern-Smell is in the Green-Leaves like Tallow But the Orris-Smell is more evident in the dryed Leaves Common-Burnet Great and Little have Pimpinella vulgaris Sanguisorba an Aromatick Cordial Smell infused in Wine The Root is very Rough and Bitterish and therefore good in Fevers before the Fits. The Green-Leaves are very Slimy and Rough after that Taste is over The whole is a good Styptick and Vulnerary and is good for Spittings of Blood. Burnet-Saxifrage The Roots Seeds Pimpinella Saxifraga major minor and Leaves are of a Sweet Aromatick Hot Parsley-Taste and Diuretick Vertue but much more Hot and Pungent than Parsley Butter-wort The Leaves are very Pinguicula Mucilaginous Bitterish and Acrid The Flowers have a Fragrant Smell by which they may purge and outwardly make an Oyl like Adders-Tongue It seems to be a sort of Violet The Mucilage makes it fit for Chops in the Breasts and Hands and colours Yellow Field-Pease The Leaves have a Sweet Pisum Arvense Slimy Raw Taste It will make a cool distilled Water and is Diuretick The Juyce cools Hot Bloods And Scorbutick Persons who have Lived on Salt Meats at Sea eat Green-Pease and other Raw Fruit. Water-Plantane is of an Astringent and Plantago aquatica Cooling Taste and used as such Common-Plantane The Leaves are Plantago vulgaris Acid and Astringent Outwardly they cool Inflammations and Burns Inwardly the Juyce is Cooling Astringent and Diuretick The Seeds are Mucilaginous but the Husks are Astringent In Powder it is used for Fluxes The Juyce is good outwardly in Vlcers of the Leggs Quaere The Bitterness of Plantane Plantane-Rib-wort is boyled in Posset-Drink Plantago quinquenervia and given before Agues which it cures by the crude Astringency Milk-wort is Bitter Mucilaginous and Polygala a little Pungent and smells Fragrant like Pansies and is Purging Violets Pansies Butter-wort and Milk-wort are of an agreeable Smell and all Purging more or less being Bitterish Mucilaginous and a little Acrid Solomons-Seal The Roots and Leaves Polygonatum vulgare are Mucilaginous and a little Biting or Pungent without Astringency It is used boyled in Wine or Powdered for Ruptures Outwardly it is Agglutinative and Cosmetick the Berries are Vomitive I did not observe the Bitterishness nor Astringency as Galen did which joyned to a Mucilage and Acrimony will certainly render it Purgative Quaere Whether the Berries be Sweet Bitterish and Nauseous The Flowers and Leaves are like Lilies Knawell The Taste is Bitterish and Astringent Polygonum Germanicum It is of the same Vertue as the ordinary Polygonum Parkinson says The Seeds are Acrid as Herniaria is and Diuretick Common Knot-Grass tastes Acid and Astringent Polygonum vulgare It is therefore good in all hot Fluxes inwardly and outwardly for Inflammations Polypody The Roots are lusciously Polypodium Sweet and Astringent of the Fern-Taste and Class but by the great Sweetness it is Laxative The Leaves are Bitterish Sweet and Astringent It is accounted a Lenient Purger but is most fit for Splenetick Distempers in Powder or Decoction White-Poplar The Bark is Bitter Astringent Populus alba and of a Laurel-Taste Abele The Bark is Bitter Astringent Populus alba fol. minoribus and of a Laurel-Taste The Aspen-Bark is very Bitter and of Populus Lybica a Laurel Bitter and Astringent Taste Black-Poplar The Bark is Bitter and Populus nigra Astringent These Poplars come the nearest to the Jesuits-Bark of any English Trees Narrow-Leaved Pond-weed is of the Potamogeiton Persicariae folio same Taste as Spotted Arsmart Acid and Astringent and both have the Nature and Vertue of Polygonum Cowslips The Flowers smell Fragrant Primula veris major The Roots are Bitterish very Hot and Biting The Leaves Sweet and Mucilaginous The Syrup and the Water are a little inclining to Sleep but they have no Narcotick Foetor therefore act little as such by their Smell refreshing the Spirits more than Stupefying or rather by a sweet headiness overcoming the Spirits Common Primrose The Leaves smell Primula veris vulgaris like fresh Marmalade The Roots taste Bitterish and Acrid and smell of the Plant in Powder which I use for Snush and it works as much as Hellebore The Roots may be put into Waters for the Head. The
a difference in Degree alters the Vertue considerably and therefore all Compositions alter the Nature of the Simples much Rosemary The Green Leaves and Flowers Rosmarinus are Bitterish Acrid and Aromatick in Taste and Smell Rosemary was call'd Libanotis from the Smell like Thus It is therefore an excellent Cephalick in Palsies and Apoplexies us'd in Conserve of the Flowers Spirit or Queen of Hungary's Water or the distill'd Oyl or Decoction of the Wood. Garden-Rue is Bitter Acrid and Hot Ruta and of a strong rank Smell by which it is accounted an Hysterick Medicine A Volatile Salt and Oyl may be distill'd out of it in Sand and by that it is Alexipharmack in Plague-Waters infus'd in Vinegar and eaten with Butter It is boyl'd in Milk for the Worms and us'd to the Belly in Oyl The Conserve of the Leaves or Powder is us'd in Convulsions Give half a Spoonful of the Powder for Nine Days in the Morning in Drink and at Night take Twenty-four Grains of the same Take White Henbane-Seeds Two Ounces powder it adding half an Ounce of Sugar Take in a Spoonful of Syrup of House-Leek a Scruple for Forty Days at the Full and New Moon Bathe the Feet in this following Decoction and wash the Temples and Forehead Take Rue and Roots of Henbane of each an Handful boyl them in Spring-Water a Quarter of an Hour then make a Bathe Take White Wine Two Pound Juyce of Rue inward Bark of Elder and the Leaves of each Two Ounces boyl them in the Wine to half the Quantity then take Two or Three Spoonfuls in the Morning fasting This is accounted Sir Theodore Mayhern's Receipt who says It has cured many The whole Vertue of it lies in the Opiate Faculty and the Rue Rue is Diuretick Emmenagogue and Cephalick but exceeding Hot in Taste and Smell I have seen it blister the Lips upon chewing It discusses Wind strongly S. SAvin is of a biting Turpentine-Taste Sabina Strong Bitter a little Mucilaginous and Astringent and of a Turpentine-Smell when rubb'd but before more Fetid By which it is Vterine provoking the Menses and driving out the Foetus and After-Birth Outwardly it is a strong Cleansing Vulnerary and Diuretick inwardly by the Turpentine-Smell You may make a Cleansing Oyntment of it with Axungia Porci Sage is Bitterish Hot and Aromatick Salvia in Taste and Smell It is a Cephalick in Decoction and Conserve of the Flowers and us'd in Cephalick Waters and a Chymical Oyl drawn from it is in use It provokes Vrine baked in Paste and put into a Vessel of Beer and therefore is us'd in Dropsies and is boyl'd in Posset-Drink for Sweating and 't is us'd as Thea. It is Cleansing in Gargles and in Nervine Baths and Oyntments discussing The Aromatick Oyly Turpentine of Sage is strain'd through the Pores of the Tops of it and feels Clammy or Glutinous Elder-Rose The Flowers are Mucilaginous Sambucus Rosea and smell neither considerably nor like Elder Yellow-Saunders is Bitterish Astringent Santalum Citrinum and Aromatick and of a Musky Fragrant Odor and therefore is Cordial Astringent Aperitive and Cephalick by the Bitterish Aromatick Taste Prickly-Bindweed is of a Mealy Dry Sarsaparilla Taste The Decoction soon turns sowre Quaere Whether there be any Acrimony in it by which it sweats Tile-Tree is Mealy and Acrid Quaere Whether That may not be a Substitute of it though no Root that I know of is in any Shrub but Periclymenum-Root which has any considerable Acrid Hop-Roots are like it in Vertue Quaere Whether it be not Bitterish like them Sassaphras is a Wood of a Fennil and Sassaphras Aromatick Smell and tastes Sweet Hot and Aromatick and therefore is Diureretick Carminative and Pectoral like Fennil and yields an Oyl It is good in Sweating Decoctions Catarrhs and the Gout It yields a Resin if extracted by Spirit of Wine as Cinnamon does and both will praecipitate with Water The Bark is the strongest Savory is very Biting Hot and Bitterish Satureia and of a strong Aromatick Scent flying strongly into the Nose It is a Cephalick and Diuretick When pickled it tastes like Sampire It is of the Nature of Hyssop By their great Acrimony both of them act like Volatile Salt which is evidently in them Scammony-Bindweed It yields a Resin Scammonia like Jalap is Milky if wet and is at first like Milk running out of the cut Root as Dioscorides says and therefore has at first some Acrid Tithymal-Taste by which it purges though when it is kept in the Shops it has no Acrid Taste but smells somewhat Acid as Resin of Jalap does It purges strongly It is thought to be a sort of Bindweed The dried Juyce of the Root is call'd Scammony The Resin dissolv'd in Spirit of Wine is put into Syrup to purge By the Milk and Acrimony it may be referr'd to the Class of the Tithymalus It has no Bitterness and for that Reason I think it is not a Convolvulus though the Figure makes it so Chives taste of the same Acrid as Garlick Schaenoprassum and of the same rank Smell and Vertue exciting Appetite and therefore us'd in Sauces Camels-Hair is Astringent and Aromatick Schoenanthus smelling like a Rose Squills is Bitter Mucilaginous and Acrid Scilla and of a rank Smell When fresh if rubb'd on the Skin it will make it smart The Wine of Squills is best for Vomiting But Vinegar corrects the Volatile Salt in Squills Oyl heals their Stinging of the Hands Cater-Pillars with the Leaves of Bupleurum Scorpioides bupleurifolia are of a Pea-Taste and Flavor Vipers-Grass The Roots Leaves and Scorzonera Flowers have an Insipid Watrish and Sweet Taste It is Cooling and fit for Food But where the Sudorifick Cordial Quality lies I cannot find The Milk is Sweet Assyrian-Plumbs are Sweetish Slimy Sebestens and Pectorals Tree-House-Leek tastes Watrish and Astringent Sedum Arborescens like the Ordinary House-Leek Sena is Mucilaginous Slimy Bitterish Sena and a little Hot or Acrid and of a strong Herby-Smell like New Hay It purges Serum gently in Decoction or Powder but gripes by the Viscid Slime which may be corrected by Tartar. Sea-Wormwood I describ'd That I found Seriphium in the Garden under the Letter A as I have done others Mr. Ray found it Wild But I find by this Instance that Wild Plants are stronger than those of the Garden Sea-Wormwood is less Astringent than the Common and more Hot. It has a nauseous Taste being very Bitter and Acrid and therefore is very Diuretick good for Worms and less agreeable to the Stomach than Common-Wormwood Snake-Weed smells of Turpentine strongly Serpentaria Virginiana like Valerian-Roots and tastes Bitter and Acrid Half a Drachm of the Powder is given before an Ague-Fit It is Alexipharmack and Diuretick I have given it very successively for driving the Gout from the Stomach Seseli-Seed is very Bitter
Both Sweat and Vrine have Fetid and Lixivial Smells The Salt is from the Serum of the Blood of a Salso-acid nature like common Sal-Ammoniac The Vrine yields a Spirit less Oyly than any other Humor of an Animal The Contents in the Vrine are the superfluous parts of the Succus Nutritius which turn the Vrine muddy by Cold. The Vrine will effervesce with the Oyl of Vitriol which is a sign of its Volatile Salt. Vrine long kept is said to burn like Brandy and to colour Silver yellow as Brimstone does And also it certainly conduces to the production of Nitre By these Instances I may confirm my former assertion That the Principles of Animals do naturally return into a Mineral State and produce real Sulphurs Salts as Nitre and Stones The colour of Vrine is from the Contents and also from Choler which readily passes by Vrine and dissolves readily upon mixture with it The Salt of Vrine is produced by the mixture of the Volatile Acid of digested Meat and the Bitter Acrid of Choler which is the reason why Chyle tastes not Acid Bitter or Acrid for the Acid corrects the Bitter Acrid of Choler and curdles Choler and both unite into the Animal Salt which is evident in Chyle The bitterness in Choler is produced by the Spleen Acid mixing and uniting with the red Oyly part of the Blood which it precipitates from the Blood and thereby prepares it for its separation through the Liver I dropt some Oyl of Vitriol into the Blood about the Liver and found it to look yellow like Choler By the Acid of the Spleen the red colour of Blood may be turned yellow The red Hepar Sulphuris has less Acid than the yellow Flowers I must also observe That Bitter in Animals must have the same Principles as Bitterness in Plants which have much Earth and Acid and Oyl digested into a rough ungrateful Texture I have transcribed these Remarks about Animal Humors from a larger account in a Discourse about the tastes of Diet And I have grounded some Assertions on Experiments I have mentioned in those Papers but I think these Observations sufficient to explain the Operations of Medicines by their Tastes on Animal Humors and to justifie that Assertion I have made as a general Rule That all Medicines and Meats which have the same Taste and Smell as the Humors of Animals do increase digest prepare and help the Secretion of those Humors they resemble And for that reason such Medicines may be called the Friendly Specificks but the contrary Tastes to them may be used as Alteratives in the diseased state of the Humors The Slimy the Acid or Styptick Tastes are the crudest Animal Tastes and are produced by the lowest digestion The Sweet and Oyly Tastes are most Temperate and Nutritive and therefore have a natural moderate digestion But the Bitter the Acrid the Salt and Sulphureous Vitriolick Acid are the Hot Animal Tastes and are produced by the highest digestion of Humors in Animals I cannot observe naturally any Fermentation of Humors in any part of the Animal but in the Stomach where the first preparation of our Diet is made And there it was necessary to turn the Vegetable Principles into an Animal nature and to change the slimy sweet Juices of the Aliment into a sweet milky Chyle From the sweet Chyle all other Juices in an Animal are prepared by digestion mixture or secretion without the help of any Ferment So we observe the tastes of Plants to alter The Sweet becomes Bitter the Bitter Acrid the Acrid Salt and the Salt Corrosive All these Tastes are produced successively by a degree of a higher digestion by which only the Texture of Principles is altered into a new one So in Cheese which is an Animal Product we observe a sweet Gumminess or Slime whilst new in the old a Bitterness and a biting Acrimony which alteration happens without any new Ferment The Glandules separate each Humor when they have acquired that Taste and Texture which is suitable to the Pores of each Gland and there is no need of a particular Ferment in each Gland for their Secretion Animal Humors are circulated and have also an Internal motion from the activity of their Particles they have also an Effervescence betwixt contraries but neither these Ebullitions nor the external Motion are properly Fermentations for that requires a slimy fetid Ferment in Animals And all Fermentation tends to a very great change of a Liquor which has once been fermented as we observe in Wine which becomes Vinegar by a new ferment And in Animal Humors a Fermentation in the Blood excites a Fever or produces the Scurvy All Animal Humors given inwardly retain something of their original Textures till they arrive at the Blood whereby they readily pass their original Glands so Vrine is a great Diuretick Milk breeds Chyle and the milky Lympha's The Gall of Animals is a good Hepatick and opens the Liver The Decoction of the Spleen is used for Spleen-Obstructions and seems to be useful where the Juice is defective The Menses are given by some absurd Practisers they produce the Menses but also a great Anxiety at the Stomach and a Phrensie as is observed by Vanderwiel The Lungs afford a milky Slime in distillation for Hecticks wherein that is continually evacuated The Fetid Parts of Animals as the Horns Hoofs Volatile Chymical Oyls and Salts readily pass into the Nerves where those high Fetids are bred The Liver tastes like Choler and helps its separation by that Taste The Heart has much of the Animal Fetid in it and therefore the decoction of it is used for a Cordial The Stones are fit nourishment to supply the Semen The Grits of Animals are used for the Stone as Crabs-Eyes Jellies are used to supply the Succus Nutritius I cannot observe any necessity of using more Principles in this Discourse of Animals than those four I have mentioned In Vegetables I call them a Water an Oyl an Acid and an Earth In Minerals they may be called an Earthy a Bituminous Oyly an Acid and a Watry Principle But in the explication of Animal Humors I will not use the Names of the Principles of either Vegetables or Minerals but I have described them by a viscid or caseous part an Acid or Sowre an Oyly or Fat Principle and a Water or Lympha These Principles are the same in all the Parts and Humors of Animals but in different Proportions and Digestions I. Oyl is capable of these different States in Animal Humors 1. In Slimes it is crudest as in the Vegetable Mucilages 2. It is like Butter in Chyle which is Sweet 3. It is Oyly in Fat and Red upon longer digestion in the Blood and yellow in Choler and Bitter 4. It is Fetid in the Spirits II. The Acid of Animal Humors has these different States naturally 1. In milky Chyle it is Sowre like Tartar as is evident in Butter-Milk and the sowreness is somewhat perceptible in the milky Lympha's 2. The