White Tarrar you pleafe, 
until it be all diffolv’d ; 
pafstheLiqourhot through 
Hippocrates's Sleeve , into 
an Earthen Veflel, and e- 
vaporate about half of it • 
fet the Veflel in a cool 
place two or three Days, 
and you wili find little 
Cryftals on the Sides , 
which you are to feparate ; 
evaporate again half the 
Liquor that remains, and 
remit the Veflel to the 
Cellar, as before; there 
will fhoot out new Cry- 
ftals : Continue doing thus, 
until you have got all the 
^grtar : Dry the Cryftals 
in the Sun, and keep them 
for ufe. The Cryftal of 
Tartar is Purgative, and 
Apperitive : ’Tis good for 
Hydropical and Afthmatb 
cal Perfons. and for Ter- 
tian and Quartan-Agues, 
The Dofe is, from half a 
Dram to three Drams, in 
Broth, or fome other pro- 
per Liquor. Salt of Tar- 
tar is made in the follow- 
ing manner : Take four 
Pounds of good White - 
wine-Tartar, beat it fine, 
make it up in Half-pounds, 
in feveral Sheers of Brown 
J?aper, dip them in Water, 
place them in the midft 
of a Charcoal-Fire, cover 
them over therewith, let 
the Fire burn out , you 
will find at the Bottom 
Tartar calcin’d in black 
Lumps ; take the Tartar 
thus calcin’d, beat it grof- 1 
ly, put it into a Pipkin, or 
Iron Pot, full of Water, 
fet it over the Fire, and 
let the Water boyl till half 
is eonfum’d ; then take it | 
off, and let it lettle ; de- 
cant it as clear as you can, 
pour on a little more Wa- j 
ter upon the Faeces, and j 
let it boyl and decant it 1 
as before; tafte the Wa- 
ter, whether it be lair, 
and proceed as before : Do 
fo as long as you find the 
Water taftes fait; after ; 
wards filter all the Liquor I 
pour’d off, through Paper, 
and boyl it up to a Salt, j 
Tartar Vitriolated is made 
in the following manner : j 
Put into a Glafs-Body what 
quantity you pleafe of Oyl 
of Tartar made per Deli, 
quium , which is nothing 
3ut the expofing Salt of 
Tartar for fome Days in a 
Cellar, in a wide Glafs- 
Veffel, till it turns to a 
.liquor: Pour upon this 
Diffolution 
