1 228 Salmon s Herbal. Lib. 1 . 
in the Reins, and many times caufes a Strangury, 
or a kind of ltoppage and heat of Urine : But ac- 
cording to the Variety of Grapes, and the Climates 
and Soils in which they grow, fuch are the Qua- 
lities of the Muff ^ fome are Laxative, fome 
Altringent, fome Styptick, &e. and according to 
thofe Qualities or Properties, varieties of Prepara- 
tions may be made of them. 
XXXIX. Rob, or Sapa , Syrup of Muft, or 
New Wine. Take Wine newly preft from ripe 
Gropes , White or Red, boil it over a gentle Fire , 
or rather in Balneo, to the thicknefs oj Honey. 
It is of ufe for queafie and ill Stomachs, for 
Paintings, Vomitings, and want of Appetite * it is 
alfo good for Sores and Ulcers in the Gums, Mouth 
and Throat, becaufe it is not only Ablterfive and 
Healing, but alfo reprefles the Flux of Humors, 
having a Styptick quality in it, (but is more or 
lefs Sivptick, according to the kind and Qualities 
of the Grape it is prelt from -, ) you may take it 
Morning, Noon and Night, as much as a Walnut 
at a time, alone by it felf, to ffrengthen the Sto- 
mach, provoke Appetite, Efc. This you are alfo 
to Note, That in what Medical Author fo ever 
you read Rob or Sapa, without any other Epithite, 
bur limply Written, without any relation of _what 
it fhould be made, that this Rob or Sapa , is the 
thing which is always intended. 
XL. Wine Fermented or Pc /felled. All Wines 
whatfoever ffrengthen the Stomach, chear the Heart, 
revive the Spirits, and exhilerate whoie Nature •, 
Strong Wines ffrengthen moft, but many of them 
are heady, and being drank in too great a meafure, 
are apt coenflame the Blood and Spirits, and caule 
Fevers. Weak Wines cleanfe much, and that by 
Urine, but being too plentifully drank, are apt to 
caufe Rheumatifms, Gouts, Etc. The middle fort 
of Wines (being very fine) are wholfomeff, and 
fitteftfor our Bodies. All forts of trench Wines 
breed Gouts, Rheumatifms, Sand, Gravel, Stone, 
and Tartarous humors in the Urinary parts. All 
Styptick Red Wines, as Alicant , Barabar , &c. 
ltop the over-great Flux of Urine, and are preva- 
lent againlf a ' Diabetes. Choice Canary, as Palm 
Wine , Madera Wines White and Red , Sherry , Whit e 
and Red Port Wines , and Lisbon Wines , White and 
Red Florence Wines , and fuch other like ftrong 
and Generous Wines, are great Cordials, and ought 
to be cholen when ufedfln Cordial Compofitions, 
becaufe they add Life and Spirit to the Medica- 
ment, and make it more Grateful to rhe Stomach 
and other Bowels. 
XLI. Brandy , or Common Spirit of Wine. It is 
trade of well Fermented , and fometimes of P rick? t 
Wines , in a Copper Vejica Tinned within , with its 
Head and Refrigeratory , or Worm , drawing it off 
fo long , till it becomes of fuch a Confiflency cu to 
be but juft Proof . which may be again re [lifted in 
Balneo, if you fo pleafe. This Spirit being old, 
when the Fire is as it were out of it, is much bet- 
ter than when new drawn-, and then a fmall Dram 
being teken of it now and then by it felf, (or mixed 
with white Sugar, or fome Syrup, as fome will 
have it) is a lingular Cordial, a lfrengthener of the 
Stomach, a reviver of the Spirits, a chearer of the 
Heart, an exciter of Natural heat, and a cauferof 
Digeffion ^ warming of the Body, and a quickner 
of the Circulation of the Blood. With this is 
made Black-berry , or Bramble-berry Brandy , Mul- 
berry Brandy , Rafpbcrry Brandy , Morelia Cherry- 
Brandy , Black Cherry Brandy , &c. and with it 
feveral T 'Mures are drawn out of particular 
Simples , as from Catechu , Cochinele , Saffron , & c. 
much better than can be done with the belt recti- 
fied Spirit of Wine. 
XLII. Spirit us V"mi , Spirit of Wine. It is 
made from. Brandy , by Diftillation in a Copper 
Vejica, with its Head Tinned well within , Jilted 
to its proper Worm and Receiver ^ continuing the 
Work till the fubtileftand fineft parts are afee tided, 
(which you may know by the Tafle ■, ) after which , 
it may be feveral times retlifted in Balneo, drawing 
off the half third , or fourth parts , till the Spirit 
is high , and no Humidity remain which will Flame. 
Where Note, that the Orifice of the Still being 
cover’d with a four fold thin Paper, or thick Cloth, 
the Spirituous parts will only penetrate, and the 
Watery fall back again._ It is a lingular Menftru- 
um to make Extrails , Tinttures and Elixirs with, 
and performs many other Admirable things in 
Chymiftry, as all Learned Phyficians abundantly 
know. 
XLIII. Phi lofophick Spirit of Wine. Take Pure 
Flowers of Sal Armoniack, or Sal Armoniack twice 
or thrice Sublimed from common Salt , 4 Ounces 
aff, ufe thereon the left Alcholiz'd Spirit of Wine , 
or Spirit of Wine perfettly deffeg mated, or that Di- 
ffilled from Salt oj Tartar till it is free from Flegm, 
fo much oa to over top it 7, or 4 Inches -, being in a 
Glafs Vial cl of e ft opt with Wax, let it ft and only 
in a Blood warm Digeffion , 14 or 20, or 30 days , 
that the Spirit of Wine may fully imbibe , and be 
impregnated with the Fire or Sulphur of the Sal 
Armoniack, to wit , with its Volatile Particles or 
Salt which keep for ufe. But Kirkringius advi- 
fes, after this , to Diftill off' the Spirit from the 
remaining Salt, Cohob at ing and Diffilling off the 
Spirit three times. This Philofophick Spirit of 
Wine, is a Menftruum valtly beyond the belt 
Simple rectified Spirit, for extracting all forts of 
Vegetable or Mineral TinUures, making of Elixirs, 
Pot eft at es , &c. One of its ufes is to extraCt a 
Blood-red TinCture from the Glafs of Antimony , 
and from other Mineral and Tvletalick Bodies. It 
•is not much unlike, and poflibiy not inferior to 
that of Baft l Valentines , mentioned in our Pharm. 
Lend. lib. 1 cap. 9. J ’eft. 22. having indeed all 
thofe Virtues. It is profitably ufed in Rheuma- 
tifms, Gout, Stone, Jaundice, Drop lie, and all 
inward ObltruCfions : They that pleafe to ufe it 
may polhbly give me Thanks, for communicating 
the Secret ufe of this molt Excellent Spirit- lome 
few Drops (from 15, to 30 or 40,) may be given 
in a Glafs of Generous Wine. 
XL 1 V. Raifons or Dryed Grapes. They are 
Grateful to the Stomach, ffrengthen the Bowels, 
good againft Coughs, Colds, Catarrhs, Afthma’s, 
YVheezings, and reltore in Confumptions, being 
often eaten alone, or every Morning and Night, 
with choice Old Chefkire Chcefc , and White Sbip- 
Bifcake , by which way of eating them, they ltop 
old and inveterate Fluxes of the Bowels, and For- 
tifie as it were the whole Body : The Damafco- 
Raifons have a little Tartnefs in them, and are very 
pleafing to the Stomach : The Malaga Raifons are 
alfo of lingular good ufe ; but the Raifons of the 
Sun exceed all others for all the purpofes already 
mentioned. 
XLV. Honey of r Raifons. Mel Paffulatum. 
Take Raifons of the Sun Jloned, and bruifed in a 
Marble Mortar, 2 Pounds ■, warm Water 6 Pounds •, 
infufe 24 Hours , then boil in Balneo to the Con - 
fumption of the half and prefs out the Liquor 
Jlrongly, which with Clarified Honey a Pound and 
a half boil to its due Conftftency : If inf cad of the 
Water , you take Canary , Malaga or Tent , the 
Medicine will be fo much the better. It is a 
choice thing againft Althma’s, Colds, Coughs, 
Catarrhs, Confumptions, Hoarfnels, Wheezing, 
and other like Dileafes of rhe Breft and Lungs. 
Mel 
