









16 

oAn Idea of a 
fome very unexpected : So the green Leaves of Bawm, being duly in~ 
fufed in common Water, without any other Body added, tincture it 
with a clear and deep Red, near that of Claret Wine, as 1 have often 
tryed. 
Lo §. By Subfiding 3 Sothe Juyce of Sorrel, being ordered as that 
of Grapes, will, in time, let falla kindof Tartar or Effential Salt, And 
fo perhaps will that of many other Plats, without any previous De- 
coifien 5 although that be commonly thought to be neceffary. 
37. §. By Digeftion with Fermentation; either of the entire Ve- 
getables, or of the Fuyces, or other Contents 5 and thefe by themfelves, 
or with common Water. And hereby to note, what difference may 
be in the Strength, Celerity,or Continuance of the Fermentation.Like- 
wife, how their Qualities may thereby be altered ; asthe Smell of Vio- 
let-flowers, froma moft excellent Fragrancy, may, by Digeftion, be re- 
duced to an odious and abominable stivk, like that of the black Mud 
of Gutters. 
38. §. By Digeftion with Calefaition s fothe Colour of the Fuyce 
of Limens, from Tranfparency (if that bea Colour,) may be turned 
to a perfeét Red. Whence itis that many are deceived in the Prepa- 
ration called the Tindure of Corals; fuppofing the Corals to give the 
Menftrunm its Colour. Whereas the Mens¢ruum will obtain it, only 
by Digeftion, without any Corals, mixed with it. 
39. §. By Decodion 5 either of Vegetables themfelves, or of their 
Liquors 5 and to obferve what alterations follow. So Turpentine boi- 
led becometh friable; Sugar, Bitter,and ofa Brown Red. Turzeps lofe 
their Biting Tufte 5 Oxions, their Picquancys yet neither of them con- 
vey thofe felffame Qualities tothe Water. The fame maybe obferved 
inthe Decotfion of Sweet-Fennel-feeds, Axiféeds, and others, lofing 
much of their Taffes themfelves, and yetconveying very little of them 
to the Liquors wherein they are boiled; the greater portion of their 
Volatile parts, and fo their Virtue and Tafte therewith, flying away. 
Whereof therefore it is much bettertomake an Evulfion, than to decoét 
them; or tomakean Evulfion from them, with their own Decoéfioz, 
efpecially if the Medicine be intended to be Carminative, as [have fre- 
quently obferved. The Decoétion fhould alfo be carried on through- 
out all degrees to thatofan Extraé 3 by which the Qualities there- 
of,fometimes,are much altered; as the Colour ofall or moft green Leaves, 
from a kind of Yellow, deepens ,at laft into a dark one, as Black as 
Pitch. . 
40. §: By Diftillations ; both with the cold Still, Alembich, Chap- 
pel- and open Furnace : and tonote what Vegetables thus give their 
Swell or Tak#e, and in what Degrees of ftrength, either under,or over 
their natural ones; as Mint, Pennyroyal, and the like, which are Aro- 
matick and Hot, give their Taffes perfe&: but Wormwood, which is 
Aromatichand Bitter 5 gives it but by halfs,pretty fully as Aromatick, lit- 
tle as Bitter. And Cardums, though alfo fo exceeding Bitter, yet not 
being Aromatick, yieldeth a much weaker Tajte. Alfo what Vegeta- 
bles yield Oyl moft plentifully 5 and what difference may be in thofe 
Oyls, asto their Colour, Weight, or otherwife ; as that of Cloves is fome- 
times Red ; of Cizzamon, limpid , both Ponderous. So to diftil Juices, 
Gums, or other Contents, with an hot fire ; and tofee, what Bodiesthey 
yield, and of what Qualities; as Turpentine is known to yield, befides 
its 


