408 OIREOTIO:* FOR MAKINa STRUPfl, &0, 



CIIAPTEB IV. 

 0/ Decoctions. 



1. All the diflferenoe between decoctions, and syrups made 

 by decoction, is this : syrups are made to keep, decoctions 

 only for present use ; for you can hardly keep a decoction a 

 week at any time ; if the weather be hot, you cannot keep it 

 half so long. 



2. Decoctions are made of leaTes, roots, flowers, seeds, 

 fruits, or barks, conducing to the cure of the disease you make 

 them for, and are made in the same manner as wehaye shew- 

 ed you in syrups. 



3. Decoctions made with wine last longer than such are 

 made with water ; and if you take your decoction to cleanse 

 the passage of the urine or open obstructions, your best way 

 is to make it with white wine instead of water, because this 

 is penetrating. 



4. Decoctions are of most use in such diseases as lie in 

 the passage of the body, as the stomach, bowels, kidneys, 

 passages of urine and bladder, because decoctions pass quick- 

 er to those places than any other form of medicine. 



6. If you will sweeten your decoction with sugar, or any 

 eyrup fit for the occasion you take it for, which is better, you 

 may, and no harm. 



6. If in a decoction you boil both roots, herbs, flowers, 

 and seed together, let the roots boil a good while tlrst, be- 

 cause they retain their virtues longest ; then the next in 

 order by the same rule, viz. 1. the barks, 2. the herbs. 3. the 

 seeds. 4. the flowers. 6. the spices, if you put any in, because 

 then the virtues come soonest out. 



7. Such things as by boiling cause sliminess to a decoo- 

 tion, as figs, (jumce-seed, linseed, &c. your best way is, after 

 you have brmsed them, to tie them up in a linen rag, as you 

 tie up calf s brains, and so boil thenu 



8. Keep all decoctions in a glass close stopped, and the 

 cooler place you keep them in the longer they will last ere 

 they be sour. 



Lastly. The usual dose to be ^ven at one time is two, 

 three, four, or five oufices, accordmg to the age and strength 

 of the patient, the season of the year, the strength of th« 

 medicine, and the quality of the disease. 

 CnAPTER V, 

 0/ Oils, 



1. Oil Olive, which is commonly known by the name of 

 salads oil, I suppose, because it is usually eaten with salads 

 by them that love it ; if it be pres^d out of ripe oUves. ac- 

 cording to Oalen, if* temperate, and exceeds in no one quality. 



