cAn Idea of a 
fome very unexpeéted : So the green Leaves of Bawm, being duly in- 
fufed in common Water, without any other Body added, tingure it 
with a clear and deep Red, near that of Claret Wine, as I have often 
tryed. 
oe $. By Subfiding 5 Sothe Juyce of Sorrel, being ordered as that 
of Grapes, will, in time, let fall a kind of Tartar or Effential Salt. And 
fo perhaps will that of many other Plats, without any previous De- 
cottion 5 although that be commonly thought to be neceflary. | 
37. $. By Digeflion with Fermentation; either of the entire Ve- 
getables, or of the Juyces, or other Contents and thefe by themfelves, 
or with common Water. And hereby to note, what difference may 
be in the Strength, Celerity,or Continuance of the Fermentation Like- 
wife, how their Qualities may thereby be altered 5 asthe Smell of Vro- 
let-flowers, froma moft excellent Fragrancy, may, by Digeftion, be re- 
duced to an odious and abominable stink, like that of the black Mud 
of Gutters. 
38. $. By Digeftion with Calefaction s fo the Colour of the Fuyce 
of Limens, from Tranfparency (if that be a Colour) may be turned 
to a perfeét Red. Whence it is that many are deceived in the Prepa- 
ration called the Tinéture of Corals; fuppofing the Corals to give the 
Menftrunm its Colour. Whereas the Menitruum will obtain it, only 
by Digeftion, without any Corals, mixed with it. 
39. $. By Decoétion 5 either of Vegetables themfelves, or of their 
Liquors 5 and to obferve whatalterations follow. So Turpentine boi- 
led becometh friable; Sugar, Bitter,and ofa Brown Red. Turmeps lofe 
their Biting Tafte 5 Onions, their Picquancys yet neither of them con- 
vey thofe felffame Qualities to the Water. The fame maybe obferved 
in the Decodion of Sweet-Fennel-feeds, Anifèeds, and others, lofing 
much of their Taffes themfelves, and yetconveying very little of them 
to the Liquors wherein they are boiled ; the greater portion of their 
Volatile parts, and fo their Virtue and Tafte therewith, flying away. 
Whereof therefore it is much bettertomake an Emulffon, than to deco& 
them; or to make an Eymlfon from them, with their own Decoéfion, 
efpecially if the Medicine be intended to be Carminative, as Ihave fre- 
quently obferved. The Decoéfion fhould alfo be carried on through- 
out all degrees to thatofan Extrad ; by which the Qualities there- 
of. fometimes,are much altered; as the Colour of all or molt green Leaves, 
fron a kind of Yellow, deepens at laft into a dark one, as Black as 
‘itch, 
40. $: By Diffillations 5 both with the cold Still, Alembick, Chap- 
pel- and open Furnace : and tonote what Vegetables thus give their 
Smell or Taste, and in what Degrees of ftrength, either under,or over 
their natural ones; as Mint, Pennyroyal, and the like, which are Aro- 
matick and Hot; give their Taffes perfe&t: but Wormwood, which is 
Aromatickand Bitter 5 gives it but by halfs pretty fully as Aromatick ‚lit- 
tle as Bitter. And Carduus, though alfo fo exceeding Bitter, yet not 
being Aromatick, yieldeth a much weaker Tafte. Alfo what Vegeta- 
bles yield Oyl moft plentifülly‘s and what difference may be in thofe 
Oyls, as to their Colour, Weight, or otherwife 3 as that of Cloves is fome- 
times Red ; of Cinnamon, limpid ; both Ponderous. So to diftil Juices; 
xums, Or other Contents, with an hot fire 5 and tofte, what Bodiesthey 
yield, and of what Qualities; as Turpentine is known to yield, befides 
its 
