Lectures on the Materia Medica, Part 1

Scope and Content

Each new lecture is clearly numbered but they are not individually dated, there is no pagination, and the writing is on the recto of each page only. The lectures are divided into two parts, the first comprising lectures 1-30 (ff.1-193) and the second 31-60 (ff.197-385). Part 1 looks at the natural state of the body and part 2 the medicines making up the materia medica.

The contents of each of the lectures are as follows: (1) introduction & the chemical properties of the fluids, (2) properties of the serum ,(3) coagulable lymph, (4) of the properties of the red part, (5) destruction and formation of the blood, (6) digestion and conversion of food into blood, (7) digestion and fermentation, (8) substances secreted from the blood by glands, (9) properties of the several secreted fluids-insensible perspiration, (10) urine, (11) urine continued & the sweat, (12) the milk, (13) the mucus, saliva & pancreatic juice, (14) the bile, (15) properties of the animal solids, (16) structure of the solids & manner in which the fluids are contained in them, (17) manner in which the blood is contained in the vessels, (18) action of the heart, (19) pulsation of the arteries, (20) variation in the action of the arteries themselves, (21) respiration, (22) deposition & absorption of the lymph, (23) properties of the body which do not belong to inanimate matter, (24) heat of the human body, (25) brain & nerves or the nervous system, (26) sensibility of the body & the mind, (27) mobility & irritability of the body, (28) motions of the body as taking place in the moving parts themselves and not in the brain, (29) quantity of living power capable of being exerted by the body, (30) by what means the power of the body may be increased, (31) substances which are employed in medicine, (32-33) variations we are capable of producing in the matter of the body, (34) nutrientia, (35) milk, (36) vegetables, (37) farinaceous matter, (38) fruits, (39) plants not naturally proper for food but rendered so by cultivation, (40) animal food, (41) propriety of using animal food as well as vegetable, (42) difference between different species of animal food, (43) substances offering little nutrition but used to aid digestion, (44) salt, expressed oils, sugar (45) 1st class of medicines, astringentia, (46) 2nd class, emollientia, (47) attenuentia, (48) effect of altering the proportions of the fluids contained in the blood, (49) substances able to dissolve concreted matter, (50) matters adhering to surfaces, (51) coagulantia, (52) demulcentia, (53) antacida, (54) antiseptica, (55-56) stimulants, (57-58) effect of stimulants on inflammation, (59) first class of stimulants, (60) umbelliferous plants.