/ , ( ii6^ ) 
I Myled Horfe-tayi a handful in a pint of Wa^er, and I found 
the pecoftion to tafte very S;:yptic with a bltteiiihriefs, and u e 
Decoftion looked like Small Beer, the Tafte being hkc Ri flies : 
I concluded it to be of the fame Clafs. The Styptic Virtue is ale- 
fi^ for all Fluxes. 
i ^lantago aquatka boyled iir Water gave a Cauftic Acrid Tafie, 
foyned With, a crude riilli Tafte ^ the DecoQion was greenifh and 
pale. This Canftic Acrimony is ufef ul in the Scurvy and Dropfy. 
It is aranunculm^ by its caphula echinata^ as well as by its /xri- 
mony. 
'Nym^lMa liitea has . a fweet Aftringent luftre in, thq Flowers^ 
with ail Acrid fmell like CrefTes. 
A Reed is of a fweet bitter and mucilaginous Tafte, it abfterges ^ 
by the bitter without Acrimony, and cools by. the Mucilage Sab- 
acrid Styptic, by which tis a RuOi. 
Saghtara is Sweet, Subacrid and Styptic, by which it- is a Ruflio . 
Alga lAarina is Subacrid and Sweety and fomething Stypric . 
Vucus is of a fweet Saltilh Tci fte. 
The Palm-Tree is Sweet and Styptic, and becaufe of this Tafte . 
and \X.s> folia arundinacea^. I refer it to the fweet Stypdc ^ a Ivveet 
Vinous Juice flows from ks Bark being wounded, the Imma- 
ture Fruit is very Styptick, but the mature fweet, vifcid, virious^and . 
fubaftringent, proper for Fluxes. 
VVine, Vinegal and Sugar are made from the fweet Juice; 
The infpiffite juice of the Palm Tree is th6 Terra Japonk/i^ 
whofe fubitance is giimmofe, and of a bitterifli Styptic Tafte, and 
alfo of a fweet Tafte, and of a grateful odor. Boyl f j Terra 
Jdpaiika in ifej of Water, and fweecen it for, a Cough or Looleneis. 
Leven is obferved by JEtim to be cool by its acidity, to oe h : t 
being putrid^ and alfo to have fome Virtue from the Salt and Flow- 
er. "Hs obferves that Beer is hotter thaa Barley, and becaufe of 
its putrifaftlon 'tis of an ill^ juice ^ and he. alfo obleives, irs 
Windinefs depends on the Air included in it and the Wacerifli . 
Beer and the Acid is cooling. 
' All thefe Virtues were difcovered by the ferifible qnalirics of 
Leven and Beer, without Chym'dtry. And w-e may obierve that 
what we call Fermentation in them, w'as called by JEiii/s a Pu- 
trifaftion. We have reQified the notion, ar.d given it a TjCw n:nne^ 
but. the, Antienrs kneiv the nature and efFetSls of Fermeniacioii as 
well as the Modems and 'tis that which gives the ditferent fta;es 
of the principles in Pla.its, and the fcveral ftatcs.are belt difcover- 
ed by oui;; Taftes and Sences. T boyl- 
