The Spirit of salt is by most accounted a most excellent medicine, and safely to be used, as well inwardly as outwardly: It extinguisheth a preternatural thirst in hot diseases, abstergeth and consumeth flegmatick humours in the Stomack, exciteth the Appetite, is good for them that are hydropical, have the Stone, and Gout, _&c._ It is a menstruum dissolving metals, excelling all other therein: For it dissolveth all metals and minerals (excepting silver) and almost all stones (being rightly prepared) and reduceth them into excellent medicaments. It doth also many excellent things in mechanical arts. Neither is it to be slighted in the kitchen, for with the help thereof are prepared divers pleasant meats for the sick as well as for those that are in health, yea and better than with Vinegar, and other acid things: and it doth more in a small quantity, than Vinegar in a great. But especially, it serves for those Countries that have no Vinegar. It is used also instead of Verjuice, and the juice of Lymons. For being prepared after this way, it is bought at a cheaper rate than Vinegar or juice of Lymons. Neither is it corruptible as expressed juices are, but is bettered by age. Being mixed with Sugar it is an excellent sauce for roast meat. It preserves also divers kinds of Fruits for many years. It makes also Raisins, and dryed Grapes to swell, so as to acquire their former magnitude again, which are good to refresh a weak Stomach in many diseases, and serves for the preparing of divers kinds of meats of Flesh and Fish; but you must mix some water with the spirit, or else the Raisins will contract too much acidity. This spirit doth especially serve for making meats delightfully acid; for whatsoever things are prepared with it, as Chickens, Pigeons, Veale, _&c._ are of a more pleasant taste than those which are prepared with Vinegar. Beef being macerated with it, becomes in a few dayes so tender, as if it had been a long time macerated with Vinegar. Such, and many more things can the Spirit of Salt do. _A distillation of Vegetable Oyles, whereby a greater quantity is acquired, than by that common way, by a Vesica._