The Second Part.

it on purpose to try the Experiment (as I had formerly done in Deers Bloud) out of about seven Ounces and a half of pure Bloud we drew neere six Ounces of Phlegm, before any of the more operative Principles began to arise, and Invite us to change the Receiver. And to satisfie my self that some of these Animall Phlegms were void enough of Spirit to deserve that Name, I would not content my self to taste them only, but fruitlesly pour’d on them acid Liquors, to try if they contain’d any Volatile Salt or Spirit, which (had there been any there) would probably have discover’d it self by making an Ebullition with the affused Liquor. And now I mention Corrosive Spirits, I am minded to Informe you, That though they seem to be nothing else but Fluid Salts, yet they abound in Water, as you may Observe, if either you Entangle, and so Fix their Saline Part, by making them Corrode some idoneous Body, or else if you mortifie it with a contrary Salt; as I have very manifestly Observ’d in the making a Medecine somewhat like Helmont’s Balsamus Samech, with Distill’d Vinager instead of Spirit of Wine, wherewith he prepares it: For you would scarce Beleeve (what I have lately Observ’d) that of that acid Spirit, the Salt of Tartar, from which it is Distill’d, will by mortifying and retaining the acid Salt turn into worthless Phlegm neere twenty times its weight, before it be so fully Impregnated as to rob no more Distill’d Vinager of its Salt. And though Spirit of Wine Exquisitely rectify’d seem of all Liquors to be the most free from Water, it being so Igneous that it will Flame all away without leaving the least Drop behinde it, yet even this Fiery Liquor is by Helmont not improbably affirm’d, in case what he relates be True, to be Materially Water, under a Sulphureous Disguise: For, according to him, in the making that excellent Medecine, Paracelsus his Balsamus Samech, (which is nothing but Sal Tartari dulcify’d by Distilling from it Spirit of Wine till the Salt be sufficiently glutted with its Sulphur, and suffer the Liquor to be drawn off, as strong as it was pour’d on) when the Salt of Tartar from which it is Distill’d hath retain’d, or depriv’d it of the Sulphureous parts of the Spirit of Wine, the rest, which is incomparably the greater part of