INTRODUCTION. xxi.^ 



A 



best vessel for preparing these ; for many of those 

 medicines which are Jittle suspected of it, will 

 take a tinctt>re from the metal ; and it would be as 

 improper to boil them in a copper pan^ (as it is 

 too common a custom,) as to beat tlie herbs and 

 roots in a metal mortar. ' 



Fresh roots are used in decoction^ as well as 

 those \^hich are dried; and the barks aad other 

 ingredients in like manner. When the fresh arc 

 used, the roots are to be cut into thin slices, and 

 the barks and woods should be shaved down ; as 

 to the leaves and entire plants, they need be cut 

 bnt slighUj. When dry ingredients are used, 

 the roo*- and barks are best pounded to pieces, 

 and 33 io the herbs and flowers, little is to be 

 done to them, and in general, they are best added 

 toward the end of the decoction* 



It is always best to let the ingredients of a de- 

 coction stand in the v?ater cold for twelve hours, 

 before it is set on the fire, and then it should be heat- 

 ed gradually, and afterwards kept boiling gently 

 as long as is necessary : and this is to be propor- 

 tioned to the nature of the ingredients. Generally 

 a quarter of an hour is sufficient, sometimes much 

 longer is necessary. They arc then to be strained 

 off while they are hot, pressing them hard, and 

 the liquor set by to cool : when they are thorough- 

 cold, they are to be poured off clear from 

 the settlement, for they always become clear as 

 they cool, and sweetened with a liltlc sugar. 

 Frequently also, it is proper to add to them a 

 little white \y inc, as to the infusions. 



