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Heat when the Flesh cannot cool, the Sea
țile Force of Spirits taken inwardly. People in Sieges, &c. who cannot get Sea Salt, but eat their Meat without it, are affected with Scurvy, Itches, * Laxes, Fluxes, &c. and when they get Sea Salt to their Meat, it cures them. Flesh, cused with Sea Salt, well freed from volațile and mineral Salt, does not much incommode the Bodies of Sailors, when they eat nothing but it, and dry Bread for a long Time. Horses that are surfeited, greased, &c. so that they can scarce be recovered by any Medicines, are cured, made sound and fat, by feeding upon the Grass in the Marshes, which the Tide overflowş.' Sea Salt purges, and I think, all yolatile Salts and Spirits bind. Sea Salt, adheres to, and loads the volatile Salts in the Juices of dead Flesh, that as great a Heat as that in one's' Stomach, cannot agitate them much. It loads the Corpuscles of Fire, that they cannot bear off the light Corpuscles of the Fuel, which form Smoke; why may it not do the
fame in our Stomachs, and discharge them Jes Ufes downward? Nay, why might not a pointed at in feveral" Quantity of Sea Salt constantly taken, Dicorders. cure Consumptions, and such Diseases as waste the Body? and perhaps if it were
distilled * Diarrbaas.
used; of effectual,"in or by Fire atile Salts
distilled, and the Spirits, and volatile Salts taken out that Way, or by Fire, it would be more effectual, than as 'tis commonly used; or Tartar, or any other fixed Salt might have the same Effects. If Flesh in hot Seasons, and hot Countries, need more Sea Salt, to fix the volatile Salts in it : If volatile Salts be the Occasions of most of our Disorders; why may not Bodies alive, "too full of volatile Salts and Spirits, and kept too hot, need more Sea Salt to clog, bear down and discharge the volatile Salts and Spirits, and most, when they are most out of Order? Will any of our Absorbents, or &c. have the fame outward Effects? or if they had, when taken inwardly, will they not stop the Discharges ? The Operations in the Stomach should be first to dissolve the crass Matter, and afterwards to bear it off, Sea Salts, or any Bodies which are angu. lar, and can be born up, and gently agitated with other Bodies in a Fluid, may diffolve the other Bodies by Friction, and not fly off so quickly, or raise fa great a bustle, or make so great an Expansion, or carry off so great Burthens, or so crass Matter, as smaller, lighter, angular Bodies may, and may operate more in a thicker Fluid, and lesser in a thinner Fluid than S4
Of lea. smaller Salts can. They use, about one Bread.
third Sea Salt, and two thirds Paste mixed together, and kept two or three Weeks to make Leaven' to mix with and begin a Ferment in Dough. Whether the Piece of Dough would, if kept moist, turn acid without the Salt, or whether the volatile or mineral Salts mixed in the Sea Salt, occasion the Ferment, or whether the acid Parts in the Dough, are freed by Friction against the Points of the Sea
Salt; deserves to be examined and con- sidered. All sorts of Vegetables are difficult to be digested, by Fermentation, Boiling, or in the Stomach; and Grain, as difficult as any; and the Juices only go off, and the the greatest Part remains in excrementitious Matter. Whether, most of them would not be more wholesome, if they underwent some previous Preparation by Sea Salt; and particularly, whether Bread needs not more Fermentation, or better Preparation for Diffolution, than by mixing it with Barm, which only huffs it up, and which is the toughest, crafíest Part, or the Excrements of Drink, makes it swim upon the Fluid, and entangles the active Corpuscles in it, and those it meets with in our Stomachs, makes our Excrements tough and 'hot,
and more difficult to be discharged, and The Efhath quite the contrary Effects, that Bread is
ad fects of
u too much.
Juices in our Meat and Drink, too much ;
P Quantity plying Sea Salt, whether to the Meat be-and Man fore we eat it, and how long before, or ner of whether with the Meat fresh, when we Juple to
wa using it eat it, deserves the most curious Observa- be nicely tion and Experiments; and with Respect consider'd, to the Quantity of volatile Salts or Spirits, each person eats or drinks; the Degrees of Heat they use their Bodies to, &c. Şca Salt, that hath been some Time in the Meat, is in some Measure sheathed with the phlegmy Parts of the Meat, Whether it may not fix the volatile Salts more so, than when it is taken naked into the Stomach, and whether that be not the Cause that it binds us more, deserves