388 i Treatise on 
fedt, when it has been fermented, it is not fo ftu- 
pefadtive and foporiferous, but rather promotes 
Perfpiration and Sweat, after the Manner of Aro- 
maticks, by agitating the Blood and the Humours. 
The Fermentation is managed thus. 
Take of Opium ifej. diffolve it in ibiij. of common 
Water. Then, 
Take of the belt Honey ifciij. which likewife dif- 
folve in ifexij. of common Water. 
Mix the two Solutions in a proper Veffel, and 
fet them in a warm Stove to ferment. When 
the fermenting Liquor exhales a vinous Smell, 
draw off its Spirit by Diftillation, having firft 
feparated the Froth and Faces. Strain the 
Liquor left in the Retort, and evaporate it to 
the Confidence of an Extradt *, which diffolve 
in the Spirituous Liquor before drawn from it, 
and reducing the Tindture to the Confidence 
of a thin Syrup keep it for Ufe. 
This Tindture may doubtlefs be given in larger 
Dofes than the common Tindtures of Opium ♦, but 
otherwife little Advantage is gained by this operofe 
Preparation. Nor is that of Helmont , with the 
Juice of Quinces, more ufeful. It is as follows. 
Take of the Juice of Quinces newly expreffed ffcx. 
of Opium cut into thin Slices ftj. Let them 
dand together in a gentle Heat to ferment for 
two or three Weeks. Afterwards pour the 
Liquor off clear from the Faces , and add to 
it of Cinnamon §iij. Cloves, Mace, Nutmeg, 
and the leffer Cardamom, a gj. the leffer Ga- 
langal §ifs. Diged them together for two or 
three Days. Then filtre the Liquor through 
Paper and evaporate it to the Confidence of a 
folid Extradt. 
2 
Some 
