12 
3 ° 
Salmon s Herbal. Lib. 1. 
Wooden Fat, where let it ftand till it begins to 
ferment Barrel it up, keeping it upon the Lees 
till the Fermentation is over, and the Wine is abfo- 
lutely Fine , which then may if you Jo pleafe, be 
Bottled up. This is not inferior in Strength to 
any trench Wine, and much more pleafant, drink- 
ing a great deal more Acute and Brisk. It has the 
Virtues oh other ftrong Wines, and may be drank 
ordinarilv as other Wines. If you pleafe, you may 
alter its White or Pale color, and make it of a Red 
color, by putting into it Alkanct -Roots, which 
will give it a Glorious Red, and thereby make it 
much more taking to fome fort of People. When 
Malaga Raijons are Cheap, or at the ordinary Price, 
this Wine will (your Labour being iet afide) fcarcely 
Hand you in Three Pence a Quart. 
LI. Hippocras , or Spiced Wine, Vinum Hippo- 
craticum. I. Dr. Bates Hippocras. Take Ginger, 
Cloves, of each one Ounce , Cinnamon, hut megs, 
of each two Ounces Spanijh Wine or Canary, fix 
Quarts-, double refined Sugar 3 Pounds and a half 
mixt with New Milk a Quart and half a Pint -, 
let them Jland 24 Hours , then jirain off, to which 
add one Limon thin fficed, and two tender Sprigs 
of Rofemary -, often pajjing it thro' Hippocrates s 
Sleeve , till it becomes clear. Dole 3 or 4 Dunces 
in Languors or Paintings. II. The common Hig- 
pocras of the Shops. Take Ginger 3 Prams , 
Cloves,. Nutmegs, of each 1 Prams, Mace two 
Scruples, White Pepper, Cardamoms of each a 
Scruple - Cinnamon 6 Drams, Marfh- Mallow Seed, 
one Ounce : Canary, or White Lisbon, or pure Red 
Port Wine 6 Quarts : Let all the Ingredients be 
bruifed, and put into a thin Milk Cloth bag, with 
a Stone in it to make it Jink, then put in the Wine , 
and let all infufe for s a Quarter oj a Tear, then 
draw it off, and Bott/e it up. Where Note, that 
fome boil the Spices in the Wine, which they fwceten 
with Double Refined Sugar, and then let it pafs 
thro a Hippocras Bag, Bottling it up afterwards : 
But if you would have this, or any other Liquor 
purely clear, you muff uje a Tripplc Hippocras Bag, 
made of White Cotton or Flannel Jo what Feces 
pajs the Jr ft Bag will flay in the Jecond, and what 
paffes the Jecond, will Hop in the third and laff : 
Tou muft order them Jo, that the Point or Corner 
of the one may hang in the Mouth of the other-, 
and the Corner or Point of the third and laff, in 
the Mouth of the Cup orVejfel to receive the Wine. 
III. Hippocras Extemporanee. Hippocras made 
in an Inftant. Take white Pepper a Dram, Cloves 
announce. Nutmegs, Mace, Ginger , of each two 
Ounces -, Cinnamon 8 Ounces, Spirit of Wine three 
Pints : the Ingredients being all JuJficientlybruiJed, 
mix with the Spirit, and digeft 14 days clofe flopt 
in a cold place, Jhaking the Vcffcl twice a day, then 
prefs out the Tintlure very hard : To the Magma 
or Faeces, affufe frejh Spirit of Wine a Pint and a 
half, mix, digeft , and fhake as before for 14 other 
days, then prefs out the Tintlure very hard-, put 
this latter Tintlure to the former, mix them , and 
let them fettle for 4 <?/■ 5 days, then decant the clear, 
and filter it thro' brown Paper, which keep for uje. 
Take of your intended Wine you will make your 
Hippocras of a Quart, of the aforefaid Tintlure 
three large Spoonfuls, more or lejs , (as you would 
have it m Strength) max them together , and you 
will have good Hippocras in a Moment. Where 
Note, That if the Wine be of it felf harfh, it 
ought to be aforehand Dulcified with Double Refi- 
ned Sugar, by which it will be made more grate] ul 
to the Palate -, and then letting it Jland till it is 
Pure and Fine, it may be Bottled up. Dr. Bates 
Lays, that if you add White Pepper half a Dram, 
to his Recipe, it will make the Compofition more 
Grateful to the Stomach •, and lor l'uch as love 
Perfumes, he fays you may add half an Ounce of 
of Musk Seed. All thefe feveral Preparations are 
very Cordial, {Lengthen and fortify the Head, 
Heart and Stomach, fupport the Animal and Vital 
Powers, recreate the Spirits, dry up Humidities, 
and refrefh the Body over wearied with much La- 
bour : They caule Appetire and a good Digeffion, 
are good againft Fainting and Swooning, and ad- 
mirably expel Wind, whether in the Stomach or 
Bowels, which trouble them with fowre Belchings, 
Heart burnings. Gripings, Colicks, and the like. 
LII. Gum of the Vine. The Gum which iffues 
out of the Vine of it felf, Ricking to the Bark, 
(which it emits in hot Climates, but very rarely 
in ours) being taken from half a Dram to a Dram, 
diffolved in White Port, or Lisbon Wine, is of 
good ufe in the Strangury, and to expel Sand, 
Gravel, and Tartarous Mucilage out of the Uri- 
nary Palfages : Being bathed on the Skin, it takes 
away Scurf!, Morphew, Scabs, Tetrars, Ring- 
worms, and fuch like Deformities thereof ^ asalfo 
the Leprous Scurf if the places be kill wafht 
with a Dijfolution of Nitre in Water, or the Gum 
be diflolved in the faid Nitrated Water, and fo 
ufed. When the Green Branches of the Vine are 
burnt, a Gummy Water will drop from their ends : 
this being faved, will perform the fame things as 
the aforefaid Gum, having one and rhe fame Na- 
ture and Qualities. They fay, being mixed with 
Oil and ufed, it will take away Hair, and confume 
Warts j this, tiro’ 1 know nothing of by Experience, 
yet I much doubt it, becaule of its foft, and al- 
moft infipici Qualities. 
LI II. Wine Lees. From the Lees of Wine, a 
Volatile Salt of Tartan may be Diftilled, or Ex- 
tracted after this manner. Take Lees of Wine 
dryed with a gentle Fire, put them into a large 
Earthen or Glafs Retort, fo as to fill it about two 
third parts full. Put it into a Reverberatory Fur- 
nace, with a large Receiver : make at fir ft but a 
fmall tire, fo as to heat the Cornute by degrees, 
that the infipid Flegm may be drawn forth. When 
Fumes or Vapors begin to arife, empty the Flegm 
out of the Receiver , and join it to the Beak of the 
Retort again. Luting it well. Encreafe the Fire by 
Degrees, till the Recipient is filled with white 
Clouds -, continue the hire at that height , till the 
Recipient begins to cool, then increafe the Fire to 
the height , which continue fo long till no more 
Vapors will afeend . Tl)e Veffel being grown cold, 
unlute the Receiver, and fhake it well about, to 
cauje the Volatile Salt which flicks to it, to fall to 
the bottom. Then put all into a Bolt-head with a 
long Neck , fitted with a proper Head and a fmall 
Receiver, which Lute well in the Joints. Put it 
into a Sand heat , with a foft or fmall Fire, fo will 
the Volatile Salt arife , and flick to the head and 
top of the Bolt-head. Take off this Head, and ap- 
ply another in its ftead, gather your Salt , and clofe 
it up immediately, for otberwife it will prefently 
diffolve into Liquor : Continue now the Fire, and 
continually gather up the. Salt as you fee it aft end. 
When no more will arife, you may Diftil a fmall 
Quantity of Liquor, and then put out the Fire. 
This Liquor is a quantity of Flegm, joined with 
fome Volatile Salt, and may be called Volatile 
Spirit of Tartar, having the fame Virtues with 
the Salt, and may be given from 8 Drops to 24. in 
any proper Vehicle. You may alfo make this Vola- 
tile Salt of Tartar after this manner. Take Wine 
Lees what quantity you pleafe, Jeparate by Brain- 
ing, and pr effing the Wine contained in them. From 
this Wine draw a very Subtil, Volatile, and Infla ~ 
mable Spirit, which referve . The Magma remain - 
ing. 
