Bacon, Francis
,
Sylva sylvarum : or, a natural history in ten centuries
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41
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319
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The Hiſtory of Life and Death.
"/>
<
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<
s
xml:id
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xml:space
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">To the Irroration of the body, roaſted meats or baked meats are more effectual than
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note-0319-01
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note-0319-01a
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xml:space
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">18.</
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boiled meats, and all preparation of meat with water is inconvenient: </
s
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<
s
xml:id
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echoid-s11178
"
xml:space
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">beſides, Oil is
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more plentifully extracted out of drie bodies than out of moiſt bodies.</
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<
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<
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<
s
xml:id
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echoid-s11180
"
xml:space
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">Generally, to the Irroration of the body much uſe of ſweet things is profitable, as of
<
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<
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xlink:label
="
note-0319-02
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xlink:href
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note-0319-02a
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xml:space
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">19.</
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Sugar, Honey, ſweet Almonds, Pine-Apples, Piſtachio’s, Dates, Raiſins of the Sun, Corans,
<
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Figs, and the like. </
s
>
<
s
xml:id
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echoid-s11181
"
xml:space
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preserve
">Contrarily, all ſour, and very ſalt, and very biting things are oppo-
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ſite to the generation of Roſcid Juice.</
s
>
<
s
xml:id
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<
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<
s
xml:id
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echoid-s11183
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xml:space
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">Neither would we be thought to favaur the Manichees, or their diet, though we com-
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<
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xlink:label
="
note-0319-03
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xlink:href
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note-0319-03a
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xml:space
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">20.</
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mend the frequent uſe of all kinds of Seeds, Kernels, and Roots, in Meats or Sauces,
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conſidering all Bread (and Bread is that which maketh the Meat firm) is made either
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of Seeds or Roots.</
s
>
<
s
xml:id
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echoid-s11184
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xml:space
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</
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<
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>
<
s
xml:id
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echoid-s11185
"
xml:space
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">But there is nothing makes ſo much to the Irroration of the body, as the quality of
<
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<
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position
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xlink:label
="
note-0319-04
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xlink:href
="
note-0319-04a
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xml:space
="
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">21.</
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the Drink, which is the convoy of the Meat; </
s
>
<
s
xml:id
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echoid-s11186
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xml:space
="
preserve
">therefore let there be in uſe ſuch Drinks as
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without all acrimony or ſowrneſs are notwithſtanding ſubtil: </
s
>
<
s
xml:id
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xml:space
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preserve
">ſuch are thoſe Wines
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which are (as the old woman ſaid in Plautus) vetuſtate edentula, toothleſs with age,
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and Ale of the ſame kind.</
s
>
<
s
xml:id
="
echoid-s11188
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xml:space
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</
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<
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>
<
s
xml:id
="
echoid-s11189
"
xml:space
="
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">Mead (as we ſuppoſe) would not be ill if it were ſtrong and old: </
s
>
<
s
xml:id
="
echoid-s11190
"
xml:space
="
preserve
">but becauſe
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<
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xlink:label
="
note-0319-05
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xlink:href
="
note-0319-05a
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xml:space
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">22.</
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all Honey hath in it ſome ſharp parts, (as appears by that ſharp water which the Chy-
<
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mists extract out of it, which will diſſolve metals) it were better to take the ſame por-
<
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tion of Sugar, not lightly infuſed in it, but ſo incorporated as Honey uſeth to be in Mead,
<
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and to keep it to the age of a year, or at leaſt ſix months, whereby the Water may loſe
<
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the crudity, and the Sugar acquire ſubtilty.</
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>
<
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</
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<
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<
s
xml:id
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xml:space
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">Now ancientneſs in Wine or Beer hath this in it, that it ingenders ſubtilty in the
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<
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="
note-0319-06
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note-0319-06a
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xml:space
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">23.</
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parts of the Liquor, and acrimony in the Spirits, where of the firſt is profitable, and the
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ſecond hurtful. </
s
>
<
s
xml:id
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xml:space
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">Now to rectifie this evil commixture, let there be put into the veſſel,
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before the Wine be ſeparated from the Muſt, Swines-fleſh or Deers-fleſh well boiled,
<
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that the Spirits of the Wine may have whereupon to ruminate and feed, and ſo lay aſide
<
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their mordacity.</
s
>
<
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xml:id
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</
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<
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<
s
xml:id
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xml:space
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">In like manner, if Ale ſhould be made not only with the grains of Wheat, Barly,
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<
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="
note-0319-07
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="
note-0319-07a
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xml:space
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">24.</
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Oates, Peaſe, and the like; </
s
>
<
s
xml:id
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xml:space
="
preserve
">but alſo ſhould admit a part (ſuppoſe a third part to theſe
<
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grains) of ſome fat roots, ſuch as are Potado-roots, Pith of Artichokes, Burre-roots,
<
lb
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or ſome other ſweet and eſculent roots; </
s
>
<
s
xml:id
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xml:space
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">we ſuppoſe it would be a more uſeful drink
<
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for long life than Ale made of grains onely.</
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<
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</
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<
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<
s
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xml:space
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">Alſo ſuch things as have very thin parts, yet notwithſtanding are without all acri-
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<
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note-0319-08
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note-0319-08a
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xml:space
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">25.</
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mony or mordacity, are ve
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ry good Sallets: </
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>
<
s
xml:id
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xml:space
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">which vertue we find to be in ſome few
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of the Flowers; </
s
>
<
s
xml:id
="
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xml:space
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">namely, Flowers of Ivy, which infuſed in Vinegar are pleaſant even
<
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to the taſte; </
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>
<
s
xml:id
="
echoid-s11202
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xml:space
="
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">Marigold leaves, which are uſed in Broths; </
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>
<
s
xml:id
="
echoid-s11203
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xml:space
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">and Flowers of Betony. </
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>
<
s
xml:id
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xml:space
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">And
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touching the operation upon the Juices of the Body thus much.</
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<
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style
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">The Operation upon the Bowels for their Extruſion
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of Aliment. 5.</
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<
head
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style
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xml:space
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">The Hiſtory.</
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<
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<
s
xml:id
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xml:space
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">WHat thoſe things are which comfort the Principal Bowels, whichare the foun-
<
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<
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note-0319-09
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note-0319-09a
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">1.</
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tains of Concoctions, namely, the Stomack, Liver, Heart and Brain, to
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perform their functions well, (whereby Aliment is diſtributed into the parts,
<
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Spirits are diſperſed, and the Reparation of the whole body is accompliſhed) may be
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derived from Phyſitians, and from their Preſcripts and Advices.</
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<
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</
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<
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<
s
xml:id
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xml:space
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">Touching the Spleen, Gall, Kidneys, Meſenteries, Guts and Lungs, we ſpeak not, for
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<
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xlink:label
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xml:space
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">2.</
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theſe are members miniſtring to the principal; </
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<
s
xml:id
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xml:space
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">and whereas ſpeech is made touching
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health, they require ſometime a moſt ſpecial conſideration, becauſe each of theſe
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have their diſeaſes, which unleſs they be cured, will have influence upon the Prin-
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cipal Members. </
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>
<
s
xml:id
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xml:space
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">But as touching the prolongation of life, and reparation by ali-
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ments, and retardation of the incoction of old age; </
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<
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xml:space
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">if the Concoctions </
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