[ 845 ] 
indeed wraps them well up in the cinnabarine pre- 
paration : however, I have often obferved large dofes 
of cinnabar of antimony create a naufea and puking, 
efpecially on tender ftomachs. But then, for this 
very reafon, this cinnabar of antimony may be, in 
many cafes, much more effectual than the common 
factitious, or even than the native cinnabar. 
But I come now particularly to make a few ob- 
fervations on fome of the common antimonial pre- 
parations. 
The common ftibium, or crude antimony of the 
fhops, hath been melted from its grofs ore, into a 
fort of conical moulds, or veffels, like our melting- 
pots j whence the molten mafs, when taken out 
cold, fomewhat refembles a fu gar-loaf. Now, as 
in this melting, the more ponderous or metallic part 
lubfides to the bottom, or narrow part of the pot, 
the lighter, or more fulphureous, remains above ; it 
is a matter of fome importance in making the regu- 
lus antimonii, &c. from what part of the cone, or 
loaf, the antimony is taken j for the nearer the point 
of the cone the more reguline ; and the yield, from 
a given quantity, thus taken, will be }> cateris pari- 
bus, much more confiderable, than if taken near the 
bafe. This thing fhould be like wife attended to, 
when antimony is given in fubftance, or boiled, or in- 
fufed in diet-drinks, in which it is far from being a 
ufelefs ingredient. 
I have before taken notice, that when the regu- 
line part of antimony is involved in a great quan- 
tity of fulphur, as in crude antimony, that mineral 
exerts no emetic or draftic power : but when the 
antimony, by long roafting, or calcination, is depriv’d 
