Chap. 724. 'Engltjh Herbs. i2 n 
pleafe , put it into a large Glafs Cucurbit , 
gently pour on it as much Spirit of Vinegar os the 
Salt can fuck up , fo that they may be fat iated with 
each other , and no Effervefcency at all remains , 
will the Work be done at once: Some part of the 
Humidity of the Spirit , evaporate by a gentle Sand 
heat , fo will a black fubfiance remain at bottom of 
the Glafs. Being cold , dijjolve it in good Spirit of 
Wine , Filter thro ’ brown Paper , in a Glafs 
.Cucurbit in a Sand heat , Evaporate to drynefs. 
Dijjolve again in Spirit of Wine , Filter ate and 
Evaporate as before . This Work repeat , //// /fe 
5 .//Z w white , dry, and in di ft in ft Leaves at bottom 
of the Vejfel. Ic is of Angular ufe to purifie or 
cleanfe the whole Mafs of Blood and Humors, 
and to refolve and carry oft' all manner of Tarta- 
rous Mucilage, (which is the caufe of many Chro- 
nick and rebellious Difeafes,) whether in the Vif- 
cera , or any ocher parts of the body. It keeps 
the Belly foluble, and purges by Urine all the 
tilth of the Reins, Ureters and Bladder. Dole 
from 10 Grains to 20, in Broth, or fome other 
proper Vehicle. 
LXIV. Cremor Tartari SoJubilis -, Soluble Cream 
of Tartar. Take Cream oj Tartar, dijjolve it in a 
Jujficient quantity of warm or boiling Water-, then 
drop in Oil of Tartar per deliquium, till the 
Ebuhtion ceafes , after which Evaporate the ■ humi- 
dity to drynefs. It will readily diffolve in any 
warm Broth, Gruel, or Liquor, and may be given 
horn half a Dram to a Dram. It gently loofens 
the Belly, abates the heat of Fevers, ftrengthens 
the Stomach, and opens ObltruGions. 
L XV. Soluble Em etick Tartar. Take of the 
former Soluble Cremor Tartari, Crocus Metallo- 
rum levigated , of each tvjo Ounces Spring Water 
three Pints -, digeft a Week, or in a gentle Sand 
heat often fhaking the Glafs then boil gently for 
an hour or more, after which Filtrate, and Evapo- 
rate to drynefs. This has all the Virtues of the 
former Emetic k Tartar , but is more fit for ufe in 
many Patients, becaul'e ic will readily diilolve in 
any cold Liquor, and may be given in the fame 
manner aqd.dofe. r — 
LX VI. Sal Tartari Vitriolatum -, Salt of Tartar 
Variolated. Take of the aforefaid Oil of Tartar 
per deliquium, a Pound, more orlefs-, drop upon it 
Spirit (or Oil ) of Vitriol or Sulphur, fo much till it 
makes no wife when the Ebuhtion ceafes. Evapo- 
rate with a gentle heat to drynefs. It purges very 
well in one or two Drams, with much eafe, and 
cleanfes the Body admirably. It kills Worms in 
Children, being given from 10 Grains to a beruftfe 
or more, in warm Broth or Gruel : It cleanfes and 
ltrengthens the Stomach, cuts and diffolves tough 
and dummy humors in the Vijcera ; caufes a good 
Appetite and Digeftion, quenches Thirft, and ex- 
tinguifhes the heat of the molt burning and ma- 
lign fevers ; diffolves Tartar in the Body, and 
opens all manner of Obftruaions; it provokes the 
Terms, and is good againft the Rickets in Chil- 
dren and Green Sicknei's in Virgins and is faid 
to cure alfo Tertian and Quartan Agues. 
LXVI 1 . Sal Tartari Volatile ; Volatile ialt oi 
Tartar Take white Tartar Calcin'd to blacknefs , 
or rather fomewhat more, viz. till it it grey, three 
Pounds ; put it into a great Iron Pot, upon which 
put fait' Water, fo much as to over-top u an Inch or 
two - Put the Pot over a gentle fire, which when 
the Calcin'd Tartar is fully Embodied with the Wa- 
ter and is become Blood-warm, ftrew upon it by 
degrees, a handful of Crude Tartar in fine Ponder, 
ro w'll' an Effervefcence arife : Continue It) firm 
more Pouier of Tartar upon it gradatim , fo Ml 
the fermentation increafe , and the Bubbles grow 
larger and more numerous, gathering together not 
much unlike a Bunch of Grapes : Mean while , let 
not the Fire exceed in heat fuch nr is commonly ujed 
for Per mentations -, fill firewing in more Ponder of 
Crude Tartar, not too much at a time, left the Ehu - 
lit ion (hould run over the fides of the Vejfel. Ween 
you fee the Ebulition ceafes, you mufi ceaje to 
ftrew in any more Crude Pouder of Tartar. Put 
this whole matter into a very large Iron Gourd, with 
a very long Keck, which cover with its Head and 
Receiver : Lute well the Junftures, and Diftil in 
a Sand heat, fir ft with a very gentle Fire, ( apply- 
ing continually cold wet Cloths about the Gourd , 
to fop a little the boiling of the matter ) at laf 
augment tide fire, fo toil l the Volatile Salt afeend. 
The Difilled Liquor reftify again , at much as is 
fit for the Separation of the Salt, which you will have 
in Whitenefs and Purity. This Volatilization is 
made by rq.ifon of the Fermentation, made by mix- 
ing of Crude Tartar with the fixed Salt of Tartar, 
whereby a perfeU Separation of the Salt is made, 
(as well from the Calcin’d as Crude parts) and fo 
Volatiliz’d * that after Diff illation there is not to 
be found in the Faces any Salt at all, either Vola- 
tile or Fixed. But there is another way of making 
this Volatile Salt of Tartar, from the pure fixed 
Salt thus : Take pure fine Salt of Tartar 7 Pounds , 
of the black diftilled Oil of Tartar a Pound, mix 
them well together , and put them into a Glafs Re- 
tort, which fop very clofe, and place it in a gentle 
Sand heat for 6 Months -, then open the Mouth, 
and fix thereto a large Receiver well Luted, and. 
place it in a Sand heat. Difiil with a gradual 
Fire, fo will a great quantity of Volatile Salt come 
forth , fuelling like Urine, but white and Cryftal - 
line, of a very penetrating Smell, with a Liquor 
alfo, which contains in it a Jmall quantity of the 
fame Salt and a little Oil, almofi as penetrating as 
the white Cryflalline Salt. In this Preparation, by 
reafon of the long Digeftion, there is a fecret 
Fermentation between the Diftilled Oil and the 
Fixed Salt; and tho’ the faid Oil contains much 
Volatile Salt, yet the Volatile Salt here alcending, 
proceeds chiefly from the Fixed Salt of Tartar it 
felf, which in this Operation quitting its Chains, 
immediately becomes Volatile, and manifefts ic 
felf with all the Properties and Qualities of a Vo- 
latile Salt. The reafon is, becaufe the Volatile 
Salt here afeending, is in a very great quantity, 
and much more than the weight of the Oil * and 
the Faces remaining (which are only a black Oily 
Coal) weigh very much lefs than theSalt of Tartar 
made ufe of. The Virtues, Ufes and Doles of this 
Volatile Salt, prepared by either of thefe ways, 
are fully and exaUly the fame, with Volatile Salt 
extrafted from the Lees of Wine, at Seft. LIII. 
aforegoing. 
LX VIII. Liquor of Tartar. Take Calcin'd Tar- 
tar, and Common Salt, of each a Pound -, fair W iter 
2 Quarts -, mix , and digefi in a gentle Sand heat 
for a Week, fiirring it every day -, ftrain, and add 
thereto pure White Tartar in fine Pouder, a Pound: 
digefi in a moderate Sand heat for a Month -, then 
firain out thro ’ a Hippocras Bag, and afterwards 
filter the fi rained out Liquor thro ’ a brown Paper , 
and keep it for ufe. Ic will gently purge the 
Belly of Vifcousand Watery humors, being given 
from one Spoonful to two, (more orlefs) in Broth, 
Gruel, or Rhenifti Wine and Mead. It excellent- 
ly opens all ObltruUions of Liver, Spleen, Mefen- 
tery, Reins and Womb, provokes Urine, and clean- 
fes the Urinary parts; isgood againft Melancholy, 
the Scurvy, Dropfie, Jaundice, Gout, ObftruUi- 
ons of the Terms, Vapors and Giddinefs of the 
, Head, Green Sicknefs, & c. 
7 S LXIX. Spirit 
