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INTRODUCTION. 



intended not to be disagreeable, and to have as much virtue 

 of the herb as is necessary : this is only to be known in each 

 kind by trial ; and the virtue may be heightened, as well 

 as the flavour mended, by several additions. Of these, 

 sugar and a little white wine are the most familiar, but 

 lemon juice is often very serviceable, as we find in sage 

 tea; and a few drops of oil of vitriol give colour and 

 strength to tincture of roses. Salt of tartar makes many 

 infusions stronger also than they would be, but it gives them 

 a very disagreeable taste. It is therefore fit only for such 

 as are to be taken at one draught, not for such as are to be 

 swallowed in large quantities time after time. 



Among the herbs that yield their virtues most commodi- 

 ously by infusion, may be accounted many of those which 

 are pectoral, and good in coughs, as Coltsfoot, Ground-ivy, 

 and the like : the light and aromatic, good in nervous dis- 

 orders, as Mother of Thyme, Balm, and the like : the bit- 

 ter are also excellent in infusion, but very disagreeable in 

 decoction ; thus boiling water poured upon Roman Worm- 

 wood, Gentian root, and Orange peel, makes a very ex- 

 cellent bitter. It need only stand till the liquor is cold, 

 and may then be poured off for use. It is often proper to 

 add some purging ingredient to this bitter infusion ; and a 

 little fresh Polypody root excellently answers that purpose, 

 without spoiling the taste of the medicine. 



Several of the purging plants also do very well in infu- 

 sion, as Purging Flax, and the like ; and the fresh root of 

 Polypody alone is a very good one : a little lemon-juice 

 added to the last-named infusion does no harm ; and it 

 takes off what is disagreeable in the taste, in the same 

 manner as it does from an infusion of Senna. 



Thus we see what a great number of purposes may be 

 answered by infusions, and they are the most familiar of all 

 preparations. Nothing is required, but pouring some boil- 

 ing water upon the plants fresh or dried, as already di- 

 rected, and pouring it off again when cold. 



Decoctions are contrived to answer the purpose of infu- 

 sions, upon plants which are of so firm a texture, that they 

 will not easily yield forth their useful parts. In these the 

 ingredients are to be boiled in the water ; as, in the others, 

 the boiling water was to be poured over them. In general, 

 leaves, flowers, and entire plants, whether fresh or dried, 

 are used in infusions ; the roots and barks in decoctions. 



An earthen pipkin, with a close cover, is the best vessel 

 for preparing these ; for many of those medicines which 

 are little suspected of it, will take a tincture from the 

 metal ; and it would be as improper to boil them in a cop- 

 per pan, (as it is too common a custom,) as to beat the 

 herbs and roots in a metal mortar. 



Fresh roots are used in decoction, as well as those which 

 are dried ; and the barks and other ingredients in like 

 manner. When the fresh are 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 

 but slightly. When dry ingredients are used, the roots and 

 barks are best pounded to pieces ; and as to 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 decoction 

 stand in the water cold for twelve hours, before it is set on 

 the fire, and then it should be heated gradually, and after- 

 wards kept boiling gently as long as is necessary : and this 

 is to be proportioned to the nature of the ingredients. 

 Generally a quarter of an hour is sufficient, sometimes much 

 longer is necessary. They are then to be strained off while 



they are hot, pressing them hard, and the liquor set by to 

 cool : when they ' are thoroughly cold, they are to be 

 poured off clear from the settlement, for they always be- 

 come clear as they cool, and sweetened with a little sugar. 

 Frequently also, it is proper to add to them a little white 

 wine, as to the infusions. 



Concerning distilled Waters, and other Preparations to le 

 kept in the House. 



THAT spirit is best which is called molasses spirit ; it is to 

 be bought at a small price at the distillers ; and as to the 

 sugar, the most ordinary loaf kind will do for most pur- 

 poses ; where other is necessary it will be particularly namei* 



Few families are without an alembic or still ; and tluit wil 

 be of material service. With that instrument the simple 

 waters are to be made, with no expense beside the fire ; and 

 it will be proper to keep those of the following ingredients. 



Mint-water, Peppermint- water, and Pennyroyal-water, are 

 to be made of the dry herbs. Three pounds of each are to be 

 put into the still, with four gallons of water, and two gallons 

 is to be distilled off. Milk- water is to be made thus : a pound 

 and a half of Spear-mint, a pound of Rue, half a pound of 

 Roman Wormwood, and half a pound of Angelica leaves, are 

 to be put into the still with five gallons of water, and three 

 gallons are to be distilled off. Common Mint-water is good 

 in sicknesses of the stomach, Peppermint-water in colics, and 

 Pennyroyal to promote the menses. Milk-water is good in 

 fevers, and to make juleps. It used to be made with milk, 

 but that answers no purpose. Only one simple water more 

 need be kept, and that for colics ; it is best made of Jamaica 

 pepper : a pound of Jamaica Pepper is to be put into a still 

 over night, with three gallons of water ; and the next morn- 

 ing two gallons of water distilled off. 



It has been customary to keep a great many simple waters, 

 but these are all that are necessary or proper. The other 

 herbs are better to be given in infusion and decoction. 



As for cordial waters, they are made as the others, only 

 witli the addition of spirit. It may be proper to keep the 

 following; and no more are necessary, 



1. Cinnamon- water ; which is made by putting into the 

 still a pound of cinnamon, a gallon of spirit, and a gallon of 

 water, and the next day distilling off a gallon. This is good 

 in sickness at the stomach, and is a fine cordial. 



2. Spirituous milk-water ; made from a pound of Spear- 

 mint, half a pound of Angelica, and a quarter of a pound of 

 Roman Wormwood, all green : to these is to be put a gal- 

 lon of spirit, and a gallon of water, and a gallon to be dis- 

 tilled off; to which is to be added a pint of vinegar; this 

 is good to promote sweat, and is used instead of treacle- 

 water, being better. 



3. Strong Pennyroyal-water, (whichisused instead of hys- 

 teric water in all hysteric cases, and to promote the menses) 

 is made of a pound and a half of dry Pennyroyal, a gallon 

 of spirit, and six quarts of water, drawing off a gallon. 



4. Aniseed water, (which is good in the cholic,) is made 

 with a pound of Aniseed, a pound of Angelica seed, and 

 two gallons of spirit, with one gallon of water, distilling 

 off two gallons. 



No more of these are necessary : but it may be acceptable 

 to add the making of Lavender water, spirit of Lavender, 

 and Hungary water, which are preparations of the same 

 kind, and very easy. 



Lavender-water is made from a pound of fresh Lavender 

 flowers, and a gallon of molasses spirit, with two quarts of 

 water ; five pints are to be distilled off. Hungary-water is 

 made of a pound and half of Rosemary tops with the flowers. 



