best water to water the pot-hearbs withall is raine water if it fall in the night or in such a time as that it may not heat the hearbes for it washeth and cleanseth them from the dust and 〈◊〉 that eateth them especially if the Raine come driuing with a Northerne wind for want of this the Riuer or Brooke water is best next being a little warme in place of this Well water drawne in the morning and put in a barrell or in some other thing of receit that so it may take the heat of the Sunne beames may serue for cold and salt water is enemie to all sorts of hearbes although that Theophrastus say that salt water is more conuenient than anie other to water certaine plants Besideâ— you shall vnderstand that for the speedie growing of hearbes or for comforting them after they are once sprouted and risen aboue the earth there is nothing 〈◊〉 the world better or more comfortable than Sope â—uds after they haue beene 〈◊〉 in and are verie well cooled The dregges of Ale or lees of Wine are 〈◊〉 good to water Rosemarie with or anie other tender Hearbe Flower or Plaâ—â— whatsoeuer The time to water them is the euening and morning not the mid-day for feare that the water heated by the heat of the Sunne might burne thâ—â— at the root After that the hearbes haue begun to put forth you must weed the bad from the good whose nourishment they would consume and ouer-shadow them withall this must be done with a forked trowell whiles they be verie small and with the hand which Gardiners call by the name of making cleane when the pot-hearbes are growne strong and great Some doe also weed them thus as well for the weight of the earth and heauie falling of the water vpon them as also because of the 〈◊〉 of folkes feet whereby the earth becommeth hard Wherefore if the 〈◊〉 be soft you need not to â—ake it but verie slightly And you must know that weeding is necessarie for Gardens at all times except in the height of Winter that is to say from Nouember till March in all which time it is not good to weed because those weeds which doe then grow doe not offend or choake the hearbeâ— but rather keepe them warme and comfort them whereas should they be taken away you would leaue the stemme and roots of your hearbes so naked to all the bitternesse of Winter that euerie small Rinde or Frost would endanger the vtter killing and destroying of them as you may find by proofe if you please not to giue credit to our relation Cutting of hearbes is also profitable for them at what time as they be somewhaâ— growne thereby to make them to keepe their greenenesse the longer and to 〈◊〉 them the more beautifull and tufted to keepe them from seeding as also to 〈◊〉 them somewhat a more pleasant smell than they had in their first stalke By this meanes Lettuces and Coleworts are made better and of a more pleasant taste 〈◊〉 their first leaues bee pluckt from them In like manner Turneps and 〈◊〉 grow more beautifull and tufted if their leaues be cut But all hearbes must not be cut at all times for such as haue a hollow stalke as Onions and others if they be cut when it rayneth the blade or stalke of the Onion is filled full of water and rotteth And this is the cause why hearbes of such nature are not 〈◊〉 be cut but in a faire and drie time Or if not cut at all it is better except it be to keepe them from seeding or to make the head a little the fairer which fresh moulding will better doe and with lesse labour As for your Scallions Chyues or Leekes to cut them it is not amisse because they are hearbes continually to be vsed for the Pot and in that respect the oftener cut so much the better CHAP. IX Of setting and remouing of Pothearbes TO giue the greater scope and libertie to hearbes and to make them greater men vse to remoue them and this is done either by remouing of them from one bed to another or from one floore to another vvhen they haue foure or fiue leaues out of the ground and this may be done at â—y time but specially see that the season be inclining to moistnesse and raine and 〈◊〉 must be set in ground that is vvell furnished vvith fat vvithout any amending of with dung If the time fall not out rainie you must vvater them after they be new 〈◊〉 in good and due time not staying too long and from some of them you must cut 〈◊〉 the ends of their roots and set them thinne that so they may be vvet and haue 〈◊〉 earth lightened vvhen need requireth and that thereby they may grow better 〈◊〉 fairer And of these hearbes vvhich are thus to be remoued none is more necesâ—â—rie than the Lettuce because being very swift of growth and naturally apt to mount 〈◊〉 it be not corrected and stayed by remouing it will presently runne to seed and 〈◊〉 that vertue for which it is principally preserued Therefore the sooner you reâ—oue your Lettuce prouided that you haue a shower to doe it in the better it is and 〈◊〉 sooner it will Cabbage and gather in his leaues growing hard firme and thick Also if after their remouing you lay some heauie Tyle or Slate stones vpon them which may a little presse downe their leaues it will be so much the better and they will Cabbage so much the sooner Generally what hearbes soeuer you would keepe from seed that you may thereby take the profit of the leafe and keepe the full strength of the hearbe in the same you shall as soone as you perceiue some leaues to â—e sprung aboue the ground forthwith remoue them into some other new-digged Beds of good and perfect Mould well broken and manured for the purpose and in â—his remouing of your hearbes you shall obserue to set them rather deeper than â—hallower than they were before and to fixe the earth close and fast about them â—nd not to forget to water them as aforesaid till you see they haue taken fast root â—nd begin to shoot vp Slips for the Garden of sweet and fragrant hearbes are gathered at all times and â—hey would be of young sprigges of a yeare old taking part of the old wood and â—vrything that to put it into the earth or else cleauing it below and putting in the â—left an Oat and round about it some other graines of Oates rather than dung for â—earbes that are remoued doe not require dung at their roots but rather they haue â—eed that the lowest parts of their roots should be a little steeped in water as I will shew hereaâ—â—er CHAP. X. Of gathering and keeping the seeds roots and flowers of Pothearbâ—s ROotes for the most part are gathered when the leaues are fallen off and in like sort are the flowers gathered as Borage Buglosse All-good and Marigolds when they are throughly open
a little and so continue your distillation vntill such time as the water begin to looke red and to haue the consistence of Honey or of Pitch and then you may be bold to set it aside for your speciall vse not in medicine but otherwise in all things concerning mettals and corrosiues for this water making the third alteration in distillation tasteth of adâ—stion and is called the sanguine part of Vineger Vineger would be distilled in the same vessell that rose-Rose-water is distilled in especially in ashes or hot sand rather than in Maries bath In like manner and after the same sort you shall distill Vineger of Roses of Elders of Cloues and other things Distilled Vineger is good to dissolue hard and mettallous things as Pearles Corall Egge-shells Crystall and Emeralds notwithstanding Gold and Siluer cannot be dissolued by it This is the cause that when Alchymists would distill any mettall or stones to draw out their oyle they vse first to dissolue their matter in Vineger or Vrine distilled Salted water or sea water is made sweet by this meanes Fill a pot of salt water let it boyle by the fire-side and afterward distill with a stillitorie as you doe rosâ—-water and the salt will stay in the bottome And this is also the way to trie what mettalls are mixt with minerall vvaters The manner of distilling of honie is such When the honie is once well purified put it in small quantitie into a stillitorie for in a great quantitie it vvould swell ouer after that it should once feele the heat distill it in Maries-bath with a gentle and warme heat the water that commeth first forth is the flegme which must be kept by it selfe for to colour and make long the beard and haire Afterward increasing the heat a little there will come forth a water of a yellow and as it were a golden colour which you may keepe in another vessell seeing it is good to cleanse vvounds both shallow and deepe ones your distillation continuing there will come another vvater high coloured and more red than the former and then if you doe vvell you shall change the heat of the vvater into the heat of the ashes or sand that is to say that you should remoue your Still and set in ashes or sand euen almost vp to the verie mouth and that there be not aboue three inches in bredth betwixt the fire and your Still continuing to increase your fire and to make it bigger than it was before and by this meanes there will come forth a water more clamâ—ie than the former and may be called the oyle of honie After this manner you may distill turpentine and such other thicke and clammie liquors Indeed to distill such thicke liquors vvere better to be done by a reâ—ort rather than in Maries-bath as we will manifest when we come to speake of the distillation of oyles For to distill the bloud of a male Goat Take the bloud of a young male goat being vvell fed but not that bloud vvhich shall come forth first nor that which shall be last but that which shall come forth in the middest let it stand and settle for some time and then cast out the vvater that shall swim aboue after vvith a tenth or twelfth part of salt stir it vvell a long time and worke them together very throughly this done put it vp into a vessell well stopt and luted and bury it in a dunghill of horse-dung for the space of fortie daies afterward distill it oftentimes ouer powring it still againe and againe vpon the drosâ—e or bottome of the distillation staying behind After you haue thus distilled it foure or fiue times you shall haue a maruailous water and yet it will be better if it be set in horse-dung fortie daies moe after that it is distilled This water is singular for the breaking of the stone The bloud of a young man is distilled in the same sort but the man must be of a good complexion and sound bodie of the age of twentie yeares or thereabouts of a well fed and fleshie bodie and it serueth in steed of restoratiues vnto those vvhich are in a consumption it is good likewise against rheumes and distillations falling vpon the joynts if the diseased places be fomented therewithall Howbeit I do not greatly approue the distilling of mans bloud for any such end seeing it is an vnworthie and heynous thing and not beseeming Christians and a thing likewise which in the middest of so many other helpes may easily be spared See more amongst our secret medicines The bloud of a Drake is in like maner distilled against poyson and after the same sort may the bloud of a Calfe Badger or Hare be distilled You may distill milke also alter the same manner that Aqua-vitae is distilled It is reported that in Tartarie the water of distilled milke maketh men drunke such milk therefore must be good and fat such as is the milke of a heyfer Some physitians hold that distilled milke is good against the jaundise as also against a quartaine ague if it be distilled with the like quantitie of Wine The milke of the she goats is oft distilled to serue for the cleansing of the vlcers of thereines and bladder whereunto the milke it selfe would serue a great deale better if they be fed for the most part with burnet Mans dung is distilled in a glasse stillitorie in such manner as Aqua-vitae is distilled the vvater that it distilleth especially if it be of the dung of a red or freckeled man is soueraigne good to heale and cicatrize deepe hollow old and rebellious vlcers and to take away the spots of the eyes Taken also in manner of a drinke it deliuereth from the Falling-sicknesse and in like sort if the head be rubbed therewithall it deliuereth also from the stone of the reines and bladder and from the dropsie and doth them verie much good that are bitten of a mad dogge or of other venimous beasts Notwithstanding whereas such water simplie and without any manner of mixture distilled doth retaine the smell of the said excrement it will be good to the end to giue it some good taste to clap to the end of the nose of the Still some nodule or little knot of linnen cloth contayning muske in it or else to annoint the head vvithin vvith the said muske or some other such like thing that is of a good sauour And thus may the dung of kine or pigeons be distilled the distilled water whereof is good to breake the stone CHAP. LXVII Of the manner of distilling of liuing creatures or their parts TO distill the bodie of any beast you must first strangle it that so it may not shed any bloud and after take away all his fat if he haue any and the entrailes then chop the flesh small and cast vpon it the tenth oâ— twelfth part of salt and so distill it in
pound of water will be 〈◊〉 They must bee brayed sufficiently small put into the gourd and dealt with as seedes and hearbes are dealt withall The Oyle commeth forth first and afterward the water Spices and aromaticall things are distilled after the same manner that seedes are but in their distillation mingle not Wine or Aqua-vitae as some doe but onely pure fountaine water for Wine and Aqua-vitae rise vp presently without carrying wiâ—â— them the vertues of the aromaticall things whereas the water riseth noâ— vp without taking with it the aromaticall things The Oyle of Nutmegs swimmeth aloâ—t and so doth that of Mace For to distill Oyle of Cinnamome in excellent manner Bray a pound of Cinnamome in such sorâ— as that it may goe through a sieue but beat it not all to powder put it in a gourd and powre vpon it water of Buglosse Borage Endiue and Balme of euerie one halfe a pound let them stand together foure or fiue daies in the vessell well stopt then out of this gourd powre them into another gourd and set this gourd in an earthen pot with sand betwixt the pot and it and so set them both in the furnace first make a soft fire but after make it greater by little and little after that there is a measure distilled out after this manner take it away as the best for that which 〈◊〉 loweth is of a great deale lesse vertue than the first but yet may be kept to 〈◊〉 new Cinnamome in After the same fashion you shall distill Cloues Pepper Angelica Galanga c. See in our secret remedies CHAP. LXXXII Of the manner of extracting Oyles out of Wood. FOr as much as the oylie substance of wood is more â—enacious and clammie by reason of the slyminesse thereof therefore the extrâ—câ—ing of the â—ame is diuers from that of hearbes and seedes and is not 〈…〉 but 〈◊〉 greater cost and drawne and gathered with greater 〈…〉 and industrie than those of seeds and plants which we haue entreaâ—ed of before know well that some doe accustome to draw Oyles per desâ—â—nsumâ— as they vse 〈◊〉 call it in two vessels of earth set one vpon another and a plate of yron with a hole in it betwixt them both but such Oyle is nothing worth and tasteth for the most part of I cannot tell of what adustion but the best is to draw it per ascensum that so you may haue that which is excellent good faire and penetratiue the manner is such Make your furnace of matter and forme as aboue sauing that in the vppermost part of it you must haue a cleft or open place for the more easie placing and disposing of the necke of your vessell The vessell shall be fashioned like a Bladder Corner or bagge of a Shepheards Pipe called of the Chymists a reâ—ort it must be of glasse or else of earth and varnished and leaded within and of such bignesse as that it may containe a dozen pound of water hauing a necke of a foot and a halfe long or a foot long at the least and bending downeward It is to consist of two parts the one of them stretching from the bellâ—e of the said bladder forward some six fingers long and for thicknesse so made as that ones hand may goe into the orifice of it to make cleane the said vessell within and the other growing euer lesse and lesse euen vnto the end must be made to ioyne with the former part by the meaâ—es and helpe of some fastening matter as glue or cement of Bole-armoniacke and yet in such sort as that they may be set together and taken asunder when need shall require This is the figure and shape A The Retort of glasse or earth vernished within and leaded B The orifice of the Retort for the taking in of matter into the bellie and bodie and for to giue way also for the making cleane of the said bellie and which for that purpose must be made larger than it is pictured here for else the hand cannot enter into it C The other part of the Retort into which must be inserted the nether part of the Retort which must haue a ring about in the place where the two parts shall be cemented and luted together D The Pipe which must be narrow and sharpe-pointed to the end it may be inserted and put into anie sort of glasse-violl or bottle If you haue not the benefit of a furnace you shall place the Retort in fit and conuenient sort within an earthen panne or in stead thereof in a vessell or pot of yron good and wide and filled with sand or ashes or without anie thing in it and that vpon a brandrith if there be need of vsing a verie great fire as we see it daily practised amongst the Apothecaries Wherefore to draw oyle out of oylie wood you must first make it small and bring it into pieces in such sort as Turners doe with turning of wood and not with anie Saw or anie other edge-toole neither yet must you make it like powder for in boiling it would too lightly and easily rise and swell as also those gobbeâ—s and lumps which are cut by edge-tooles or other instruments doe hardly and with great difficultie yeeld anie oyle put into the Retort two pound of this wood diuided into pieces after the manner of the Turners and as much Aqua-vitae for the steeping and infusing of it let them infuse together certaine daies This Aqua-vitae by reason of his subtlenesse pierceth more easily than any other liquor and likewise without any difficultie separateth and forcibly draweth the oyle from his proper subiect and yet in the meane time in neither changeth nor corrupteth any manner of way the nature of the said oyle because it draweth neere vnto the temperature of oyles which is the cause why we mingle with the wood Aqua-vitae rather than common water howsoeuer I do not any thing doubt of the maner before described about the distillation of oyles hearbs seeds in which is vsed the vessell of Copper with a head powring thereinto some cleare fountaine vvater as though it could not be verie certaine and profitable for the extracting of oyles of vvood vvere it not that vve doe â—eare more than any thing else the ouer great and vehement boyling thereof proceeding of the disagreement of the drinesse of the matter and moisture of the vvater vvhich might hinder the course of our distillation Adde hereunto also that such kinds of oiles can hardly rise to the inner top of the head if we see this fashioned copper vessell When as the vvood hath beene sufficiently infused place the earthen pan in the vppermost part of the furnace vpon the barres of yron set the retort within this earthen pan with sand in the emptie spaces betwixt as also couered ouer vvith sand cause the necke to passe through the cleft made in the vppermost part of the furnace and to turne downeward towards the receiuer into the mouth vvhereof it must
and bundells of wood you shall ram in hard betweene the pile till you haue couered them then you shall driue in more piles and ram them likewise as before heaping thus pile vpon pile and earth vpon earth till you haue made the head of that conuenient height which you did desire and if in the middest of this head you preserue a conuenient place for a sluce or floud-gate which you may draw vp and shâ—â— at your pleasure it will be a great deale the better and on the top of the head you shall make a small sluce or two vvith fiue grates in them to stay the Fish from passing through the same vvhich sluces shall conuay the vvast vvater vvhich shall at any time rise aboue the height or leuell of the bankes the bottome and sides of this pond you shall paue all ouer with fine greene-grasse-turfe which vvill be a great nourishment to the Fish and aboue the water you shall plant Oziers and on the top of the head diuers rowes of Willow because all fish take great delight in the shadows and if you intend the pond for Carpe or Breame you shall all along one side of the pond stake and bind downe diuers fagots made of brush-wood in which the fish shall cast their young or spawne and so haue them preserued which otherwise would be destroyed CHAP. XII What manner of wild flesh is to be prouided for the furnishing of the Fish-poole NOw one great commendation belonging to inheritances is to haue wild flesh and fish in the fields thereto belonging As concerning the wild flesh the walkes thereof are partly in the woods and partly in the warrens of which we will speak in their place partly in the â—rable grounds and fallowes as the great and little Hare the Partridge Quaile and Larke and part in the vvood at the Hart the Hind the Doe and the vvild-Bore and as concerning birds the Stock-doue Turtle Small-henne Plouer and others but to returne to our fish-poole the vvild flesh thereof especially of birds is the Swan the Heron the Woodcocke Snite Mallarde Teale young wild Duckes the wild Goose and the Bittor Besides there are belonging thereto as concerning beasts such as auncient Writers haue called double-liued beasts that is to say such as liue either in or out of the water the Otter the Badger vvhich verily hath a scalie tayle like Fishes the Beauer and the Dormouse vnto vvhich vve will adde the Torteise that daintie dish for Princes and great Lords albeit the most commendable of them and which hath the best relish and in most request is that which is called the wood Torteise and maketh her borough in the woods the wealth of 〈◊〉 and Languedoc CHAP. XIII Of the sorts of Fishes wherewith Pooles Ponds and Ditches are to be furnished IF you desire to furnish your fish-pooles and feeding stewes it is needfull that you carefully consider the nature of the place wherein you haue made them for all sorts of fishes doe not feed alike in all manner of places the stonie and rockie places do like well the fishes called thereupon Saxatiles or fishes liuing in stonie places as the Tront Pearch Loach Lumpe Mullet and Gudgeons In muckie and slimie places the Tench Bourbet Codfish and Eele doe delight to liue In grauelly and sandie grounds the Salmon the Pike and the Barbel doe not much dislike to liue Wherefore to the end that vve may speake generally in regard of the fish of pooles ponds or ditches things common amongst the inhabitants of Beaux though they haue no such store of vvater as the people of Salongne Percheron Tutraine Anjou or Mantz the most common and which best â—â—ore and furnish the sâ—me are the Carpe and the Barbell It is true that the Pike is a good meat especially if he be kept in springing vvaters and into vvhich there runneth some riuer as the poole of Nau or Nouï as also that of Gouuieux the two most naturall and greatest pooles that are in all France and such as neuer drie vp but in keeping of him there is this daunger namely that he is a verie tyrant amongst all fresh-water-fish eating and deuouring the small thereof in such sort as that in fishing there is not a little one of that kind cast into the pooles againe after they be once drawne out vvhich yet is vsed in the little ones of all other kinds besides The small fish vvhich is called vvhite are the Pearch the Mullet the Millers-thombe the Cheuin Gudgeon Loach Menuise and the Trout albeit that the foremost are those which are the most daintie and chiefest in request for sicke and delicate folkes but the Trout is the princeliest and most delicate dish of all the rest which is neuer sound but in running vvaters or in great springs The Salmon-trout is a verie daintie thing and so likewise the flesh thereof is more fast and red euen after the manner of the Salmon after whom he had his name giuen The Tench Bourbet and Cod are of a courser and more slimie mear as is also the Eele which yet proueth singular good in great pooles and greatly commended being taken in that of Nouë and at the mills of Gouuieux witnesse hereof are the Eele-ponds which haue beene caused to be made there by Princes and therefore that of Nouë seemeth to me to be of greater account because of the causey belonging thereunto but therâ— are some which disdaine the eating of eele in respect of the vnâ—auorinesse of her flesh and also because as some say she coupleth with the snake But whatsoeuer the matter is I find her as good in a swift running vvater as either the lampreie or lamperne a venimous fish in the Sea though when she is scoured and come vp into the great riuers as Loire she become a firme same nourishment saue that it is somewhat slimie and of a hard digestion how well soeuer it be dressed or handled The excrements of the poole which are eaten after the manner of fish are the frogge and the creuisse the first whereof being taken in his season as when she is not ingendring but well flesht and liking doth taste like a little chicken the other doth more load the stomacke than nourish and yet vnto the husbandman and farmer this iâ— as a second manna for his familie which on festiuall daies delight themselues with the taking of them with the long-bow-net or with a little maund of bulrushes as also the little 〈◊〉 with the shoue-net small-net called a truble and line for the fire the tunnell and bait are forbidden by all right The net and the hooke are chiefe and principall of all the rest And of nets there are diuers sorts and kinds as first the long draw-net vvhich contayning many fadomes in length is as it were diuided into two parts and in the middest a long rod or pole drawne close together at the furthest end with a heauie stone hanging at
whose mould is driest loosest blackest and quickliest ripe with little earing as namely with two ardors at the most which vvould be in October the first and the last in March which is the best and most conuenient time for sowing Hempe must bee exceedingly well harrowed and clotted and the mould must bee made as small as dust for the seed is verie tender at the first sprouting but being once gotten aboue the earth it ouâ—groweth all other weeds whatsoeuer and out of its owne nature it doth choake and destroy them whence it comes that hempe neuer needeth any weeding it must bee diligently and carefully kept and tended after the first 〈…〉 appeare aboue the earth from birds for the seede is so sweet and so much desired of all small birds that without great and diligent care they will not leaue you any in the earth Now for the best time of gathering your hempe it is acording to the common custome of house-wiues about Saint Margarets day being towards the latter end of Iuly But more particularly you shall vnderstand that it is best pulling your hempe for the pill as soone as it doth begin to turne yellowish and the leaues to hang downeward looking vnto the earth but if for seed then not before the seed looke blacke and bee readie to shed hempe must euer bee pulled vp by the rootes and first sprâ—ad thinne vpon the earth then afterwards bound vp in bundles which they do call bayts then it must bee câ—rryed to the water to ripen of which water the running streame is the best and the standing pond is the worst yet it must bee done with great heed for hempe is very poysonous and it doth not onely infect the waters but it doth also poyson much fish Hempe must lye three dayes and three nights couered in the water then it must bee cleane washt out of the water and afterwards brought home and dried either in the Sunne or vpon the kilne There bee some house-wiues which either for sloath or for want of a conuenient place to water in doe ripen their hempe vpon the ground by suffering it to lye at the least fifteene nights vpon the sâ—me taking the dewes which do fall Morning and Euening and other raine by which it ripeneth prouided that it bee turned euerie day once but this manner of ripening is not good for besides that it is vnkindly and doth oftentimes cause the hempe to bee rotten it also maketh the hempe to be very blacke and foule so that it doth neuer make white cloth After the ripening and drying of your hempe you shall brake it in brakes which are made of wood for the same purpose and this labour would euer as neere as you can bee done in the Sunne-shine after the braking of hempe you shall swingle it then beate it then heckle it and if you intend to haue verie fine cloth of it you shall after the first heckling beate it againe and then heckle it through a finer heckle then spinne it after warpe it and lastly weaue it Thus much for the hempe which is vsed for to make cloth withall but for such as shall bee preserued for cordage or the roper you shall onely after the ripening pill it and then either sell or imploy it Hempe seed is verie good to make hennes lay many egges and that in the depth of Winter and greatest coldnes of the same Many doe burne the thickest rootes of the male hempe and of the same so burnt and made into powder do make gunne-powder The iuice or decoction of the greene herbe being strongly strained and powred in some place where there are earthwormes doth cause them to come forth by and by likewise being dropt into the eares it causeth the worms or other beastes which shall bee gotten in thither to come out presently and this wee haue learned of fishermen which by this wile doe take wormes to serue them for their hookes Hempe seede must neither bee eaten nor drunke because it sendeth vp many fumes vnto the braine which will cause the same to ake and therefore women do greatly transgresse the rules of Physicke which giue this bruised seed in drinke to such as are troubled with the falling sicknes or head-ach This is a thing to be wondred at in hempe that seeing there are two sorts of it the male and the female yet the female beareth not the seed but the male Line LIne must not bee sowne in any ground but where there riseth great profit and this followeth and is caused by reason of the seede which impaireth all sorts of grounds verie much and for that cause it must bee sowne in a verie fat ground and such a one also as it reasonably moist In any case the ground where line-seed is sowne must bee curiously handled and clensed and with manifold earings plowed and turned ouer so oft and so long as that it become like dust and furthermore the good hus-wife must be carefull when the line is growne to free it from being 〈◊〉 with the weed vsing to wind about it and which of some is called 〈◊〉 and that not once but oft to the end that in gathering the seed in beating it with beetles heckling and spinning of it such filth may not remaine among the tow It must be gathered when it is ripe and when the colour of it groweth yellow and after layd vp in some drie place that so it may bee defended from the raine and dew which are vtter enemies vnto it when it is drie it must be thresht as soone as may be to the end that the mice eat it not with wooden mallets to get the seed out of it and presently after that it shal be caried to the water about the change of the Moone that it may lie therein three or foure daies in Iuly or August till it become soft and tender to the end that the pilling or barke thereof may the more easily be seperated from the stalkes for the making of cloth When it is drawne out of the water it must bee laied on a heape all round but two or three fadomes broad loading it aboue with boords and stones and after that spred in the Sunne to the end it may drie the better The finest line which is without seed notwithstanding it bee the least and lower of growth than the rest is the best being soft and fine after the manner as it were of silke whereas that which is long and thicke is also more rough and boysterous in spinning You shall make verie fine and white sowing threed of your sine flax in this sort Let it be watered in running water fiue or six daies in Iuly or August in the change of the Moone so soone as it is drawne out of the water spread it in the Sunne that it may drie neuer casting it into any heapes for that which is laid vpon heapes after the comming of it out of the water that it may take a heat and being pressed downe to
that end doth become blacke and turneth into a darke and obscure colour This line after it hath receiued braking and the first hackling you shall take the strickes and platting them into a plat of three make a good bigge roule thereof and put it into a smooth and round trough made for the purpose in the same manner as you beate hempe so you shall beate this flaxe till it handle as soft as any silke then vnplat the strickes againe and heckle it through the second heckle the which must bee much finer than the first which done plat vp the strickes againe and then beat it the second time and then vnplat as before and heckle it the third time through the finest heckle that can bee gotten then spinne this â—ow and it will make you yarne either for Lawne Holland or Combricke or for the finest sisters thred that can bee sowed with as for the hurds which doe fall from the heckle you shall haue a great and diligent care to keepe them light and loose for by reason of the much beating they will bee exceeding soft and apt to clotter together and abide in lumpes and in the drawing of the thred it will handle very woollie yet bee well assured that from the first hurds you shall make a most exceeding fine mydling from the second a very fine lynnen and from the third a pure good holland Many other labours are bestowed vpon flaâ—ce but in this alreadie rehearsed consisteth the whole art of the huswife yet herein by the way is to bee noted that euer before you beate your flaxe you shall bestow great drying of it letting it stand each seuerall time at the least foure and twentie houres within the aire of the fire before you beate it for drying causeth it to breake Out of the seed of line you may presse an oyle which will neuer 〈…〉 so cold it is vsed of Physitions Painters and many other sorts of workemen It is singular good to soften hard things for the paine of the hemorrhoides chape and tumours of the fundament called Condylomata being washed in rose-rose-water it â—â—reth burnings it is maruelous good in plurisies if so be that it be 〈…〉 is old heateth and procureth vomite Nauets and Turneps NAuets and Turneps delight in a light and fine would and not in a 〈…〉 sad ground and yet turneps grow better in moist ground◠〈…〉 on the tops and sides of hills in drie and pettie grounds such as those are which are sandie and grauelly Howsoeuer it is the ground where they are sowne must haue beene oftentimes turned and cast harrowed and dunged for by these meanes they will not onely grow well but the ground after that they be gathered being thus prepared will bring forth fairer corne Turneps are sowne twice in the yeare in Februarie and in August in a well manured ground and you may not suffer them after that they haue gotten some little growth to put vp any further out of the earth for and if they should still grow more and more aboue the earth their root would become hard and full of small and little holes See more of nauets and turneps in our second booke CHAP. XIX Aduertisements concerning corne and pulse WIse and prudent husbandmen must not plow their groundes cut their vines or prune or haue any dealing about trees from the eighteenth day of Nouember vnto the seuen and twentieth of December Sow your corne as soone as you can and stay not to sow it in the Winter Neither doe you euer sow the corne which grew in a fat soile whether it bee wheat or rie or any other such in a leane and barren field but rather sow that corne in a fat and fertile soile which grew in a leane and barren ground and to be briefe sow in a well conditioned ground that which was growne in an ill conditioned ground In sowing your seed see that your hand auswere your foot and standing vpon your feet see that your right foot especially be moued when your right hand doth moue In sowing of wheat you must cast it with a full hand or by handfuls but in sowing barely rie oats and many other kindes of graine especially such as is shut vp in huskes as millet pannicke and rape seed must be sowne and cast into the earth with onely three fingers To preuent the frost that it may not hurt the corne that is sowne especially such as is sowne in cold grounds as those which are most subiect vnto frosts you must cast and spread lime vpon the said grounds before they besowne or else which is better mingle a sixt or eight part of lime amongst the corn which you meane to sow and so sow them together To keepe your seed from being eaten of birds mice or pisâ—yres water it before you sow it with the iuice of hoâ—se-leeke or according to Virgils aduice with water wherein nitre hath beene infused To cause peason beanes and other pulse to be tender and easily boyled you must lay them a day before they bee sowne in water vvherein there hath beene nitre dissolued or else to mingle amongst them in fowing of them some dung and nitre and if notwithstanding after all these meanes vsed they cannot yet be well boyled then put into the pot wherein they are boyling a little mustard seed and in a short time they will relent and seeth in peeces Beanes being sowne neere trees cause their roots to drie and wither beanes will keepe long if you water them with sea water notwithstanding that they will not boile any thing at all in salt or sea water Cich peasâ— will become greater if you infuse them in warme water before they be sowne or if you steepe them in their cods in vvater vvherein nitre hath bin infused if you vvould haue them earely sow them when you sow barley Lentils will grow very faire if they be infused in their cods in warme water with nitre or if they be rubd ouer with drie ox-dung before they be sowne You must not sow millet thicke if so bee you would haue it good for examples sake a handfull is enough to sow halfe an arpent withall for if you should 〈…〉 more you must but pull it vp when you come to the weeding of it Sow your lupines before all other kinds of corne without staying or 〈…〉 raine before they flowre you may put oxen in amongst them and 〈◊〉 all the other sorts of herbs they will eate but they will not touch or come neere vnto the 〈◊〉 because that they are bitter you may make them sweet if you steepe them three whole dayes in sea and riuer water mingled together Sow all manner of pulse in the increase of the Moone except peason and gâ—ther them as soone as they be ripe for otherwise their cods will open and the 〈◊〉 fall out Gather seeds and all manner of graine in the change of the Moone if you would haue them to keepe and doe with them as
in this order and to water them often so long as vntill the buds doe put forth To keepe grapes all winter long you must cut them downe after the full Moone in a faire and calme season about eight a clocke in the morning when the deaw is vanished and afterward dip them in the Sea water ouer head and eares or else in salt brine mixt with a little boyling wine laying them afterward vpon barley straw Som put them in a vessell full of new wine or else in a vessell close couered and luted Other some doe keepe them in honie others annoint them ouer with the juice of Purslaine others keepe them in Oate chaffe CHAP. XIII Of the diseases of the Vine and the remedies for the same SOmtimes the Vine is troubled with violence of windes or else by the vnwarines of the Vine dresser wounding the same with his pickaxe in these cases you must couer the bruised or hurt place with goâ—â—es dung or sheepes dung mingled amongst verie choice earth and cast the ground round about them oftentimes with the pickeaxe The Vines will not be spoiled with the frost if in diuers places amongst thâ—â— there be made heapes of drie dung or chaffe and when you perceiue that frosts are toward to set the same on fire for the smoake rising thereof will breake the force of the frost notwithstanding if it come to passe that the Vine bee alreadie spoiled and the fruit destroyed it must bee cut off verie short that so his strength may yet continue in the remainder for the yeare following it will bâ—are twice as much fruit The vine will not be blasted if when it is about to bud you cut it as late as it may for this late cutting of it will make it to be in blossome at such time as the Sunne is in his greatest and most feruent heat To breake off such mists and fogs as are alreadie gathered in the aire for feare they should fall vpon the vines you must make a smoake round about the vineyard with the dung of goats well kindled and set on fire Against such fogs as haue already hurt the vines you must stamp the roots or leaues of wild cucumbers or of coloquintida and lay them to steepe in water and with the same to water the vines after the mists Some say that if there bee many bay trees planted in the vineyard that then all the malitiousnesse of the mists wil fall vpon their boughs Some say that the barren vine will become fruitfull if the bodie thereof bee watered with man or womans water that hath beene made long before and dropt vpon the vine stocke by little and little and if therewithall presently after it be laid about with dung mixt with earth and this cure must be done in Autumne Vines are perceiued to want moisture when their leaues turne very red this disease must be holpen by watering them with sea water or man or womans vrine The vine sometimes poureth forth great store of teares whereupon it commeth to passe that it looseth his force altogether The remedie is to breake the barke of the vine vpon the bodie therof and to annoint the wound with oyle boiled to the halfe or else with the lees of oyle not salted and afterward to water it with the strongest vineger that may possibly be found The vine sometimes falleâ—h into such a scattering disease as that it letteth its grapes fall off the markes and signes thereof are when the leaues thereof become white and drie and the branch falleth broad lenow and soft this is to be remedied with ashes beaten and mixt with strong vineger and rubd about the foot of the vine and by watering all that is round about the stocke The vine shooting out into ouer many branches must bee cut off verie short and if for all this it giue not ouer it must bee barred at the rootes and riuer grauell laid round about the stocke together with a few ashes or else some stones for to coole the same If the grapes wither and drie away as they hang vpon the vine you must take away such as are alreadie withered and water the rest with vineger and ashes of vine branches or for the more certaintie water the foot of the vine with strong vrine which hath stood a long time There are some vines that do rot the fruit which they haue newly brought forth before such time as they become fully growne and ripe to cure this mischiefe you must put old ashes vnto their roots or grauell or else barley meale mixt with seed of purcelane about the stocke and bodie To preuent that the biting or breath of oxen and kine which are very hurtful vnto vines may not do them any hurt at all you must wateâ— the foot of euery vine stock with water wherein the hides of oxen or kine or some such other beasts haue beene steept and mollified for oxen and kine haue the stench of this water in such detestation as that they will not abide to come neere vnto the vine Caterpillers lice and such other like small vermine will not hurt â—he bud or the leafe of the vine if the hooke or hedgebill wherewith you prune and cut away the superfluous boughâ— of your vine be annointed ouer with the bloud of a male goat or the fat of an asse or of a beare or with the oile wherein caterpillers or brayed garlicke haue been boiled or if you annoint and rub them with the purse and sheath of a badgers stones after that it hath been ground To driue away little noisome beasts which are called locusts from the vines you must procure smoakes to be raised amongst the vines of the dung of oxen or Galbaâ—um or of some old shooe-soles or of harts-horn or of womans haire or for to plant amongst the said plants some pionie To preserue the vines from being annoied of the small beasts called shrewes you must cut them in the night when the Moone is in the signe Leo Scorpio Sagittarius or Taurus or else you must water your vines with water wherein haue beene steeped in the Sunne for the space of ten daies ten riuer or sea craie fishes Pismires fretting in sunder the wood of the vine euen vnto the marrow will not hurt the same at all if you annoint and rub the stocke with the dung of kine or greaâ—e of asses The bay-tree and coleworts doe likewise hurt vines very much if they be planted in the same ground but especially the coleworts which the vine hateth aboue all the rest there being a naturall and deadly contrarietie betwixt those two plants in so much as that coleworts are a preseruatiue from drunkennesse at wee shall further declare by and by wherefore the good vine-dresser shall neuer sow or planâ— any coleworts baie-trees or hasell in his garden of vines CHAP. XIIII Of the manner of gathering grapes or of vintage THe last paine
for their leane dogs which hunt the hare and you must mingle sometimes amongst these pottage a little brimstone to heat them withall As for your raw flesh meate which amongst huntsmen it called ket if you do not eate it all at a meale you shall preserue it in some cleare running streame by suffering it to lie hid in the water till your next occasion to vse it Oates ground hulls and all and so scalded in hot water is a very good mange or meate for hounds and so is also your mill-dust scalded in the same manner But if your hounds happen to fall weake or sicke or bee ouer hunted then you shall take the bagges and intrailes of sheepe hauing turned the filth and excraments forth and washt the bagges well and also the sheepes pluckes and boyle them in faire water with a good quantiof â—atemeale till the pottage bee thicke and so giue it reasonably warme to the hounds this is a soueraigne good meate and it is very comfortable for weake and sicke dogs of what kind soeuer they bee and bring them into lust and strength sodenly Their kennell must be made in some place standing vpon the East through the midst whereof dotâ—â—un some little riuer or spring The place wherein the dogs shall lie shall be builded with very white wals and floores of boords close ioined for â—eare that spiders fleas wal-lice and such like should breed there He that shall be appointed to keepe them must be gentle mild and courteous louing dogs of his naturall instinct and such a one as will make them cleane and dresse them carefully with wisps of straw and little brushes being readie to giue them some prettie dainties to â—ate and to draw them alongst the greene corne and meadowes as wel to giue them appetite to their meat as also to learne them to run and to cause them to passe through the the flockes of sheepe and other tame cattell that so they may bee accustomed vnto them and be made to know them Iâ— the dogs be sicke you must vse the remedies following for lice â—leas and other vermine wherewith dogs are loden oftentimes especially in the times of great heat you must bath them or at the least wash them and rub them with a wispe with a decoction made of large quantitie with ten good handfulls of wild cresses wild marierome sage rosemarie rue patience and fix handfulls of â—alt all being well boiled together to the consumption of the herbs To driue out wormes you must soke perrosin made into pouder aloes poâ—dred vnquencht lime and liue brimstone made likewise into pouder euen all these in one oxegall and with this liquor rub the place infected with wormes If dogs be bitten of serpents you must cause them to take downe the iuice of the leaues of ash tree incontinently or else a glasse full of the decoction of rue white mullein mints and broome whereunto must be added the weight of a French crown of treacle applying treacle in like manner vnto the bitten place When the dogs are bitten of mad dogs they must forthwith be cast into a vessell of sea water nine times one after another or for lacke of sea water into common water wherein hath bin dissolued foure bushels of salt this will preserue them from going mad And if it happen that you haue not prouided this remedie timely inough but that now the dog is fallen mad to the end that you may keepe the other from the same mischiefe you shall be carefull that the mad dog run not abroad and therefore you shall kill him by and by for it is but all in vaine and altogether impossible to goe about to cure such madnesse the signes of such madnesse are the drawing vp of of his taile at the vpper end hanging the rest straight downe a very blacke mouth without any froth a heauie looke and that aside in ouâ—â—thwart and crosse manner Against the scabs tetters itch and gauls of dogs you must take three pounds of the oile of nuts one pound and a halfe of the oile of oile of lees two pounds of old swines grease three pounds of common honie a pound and a halfe of vineger and make them all boile together to the consumption of the halfe of the vineger putting thereto afterward of perrosin and common pitch of each two pounds and a halfe of new waxe halfe a pound melt altogether casting in thereto afterward the pouders that follow a pound and a halfe of brimstone two pounds of reboiled coperas and twelue ounces of verdegrease making them all vp together in an ointment but they must be washed with water and salt before they be annointed with this ointment For the wormes in dogs you must make a drinke of the decoction wherein haue beene boiled wormewood southrenwood and the shauings of harts-horne or else cause them to swallow downe pils made of harts-horne brimstone aloes and the iuice of wormewood When the dogs are tired rub their feet with this restrictiue made of the yelkes of egs the iuice of pomegranets and soot finely poudred all of it being wel mingled together and left to settle one whole day Dogs are often hurt of wild bores in many parts of their bodies and then according to the places where they are hurt they must bee ordered and looked to with dressing of their wounds If the wound be in his bellie and that the guts comeforth vnhurt you must first put them in againe and then afterward put into the bellie in the place where the hole is a slice of lard and so sow vp the skin aboue but the thred must be knit of a knot and made fast at euerie stitch of the needle and withall cutoff the thred at euery stitch so fastened as much is to bee performed in the wounds that shall be made in other places alwaies obseruing to put some lard into them For wounds which dogs shall receiue the iuice of the leaues of red coleworts is a very souerainge balme being applied presently vnto the wound healing them vp very speedily or else take the iuice of Nicotiana whereof we haue spoken in the second booke Against the canker breeding in the eares of dogs taking a dramme of Sope of oile of Tartar Salarmoniacke Brimstone and Verdegrease incorporated all together with white vineger and strong water and rub the cankered eares therewith nine mornings If the dogs after they haue run in frost after raine and such other bad weather or swum the riuers lakes after the game come to take cold presently as soone as they come to their kennell they must be chafed and dried at a great fire and after that their bellies rubbed and wiped with wispes thereby to wipe away the dirt sticking vnto them Oftentimes in coursing ouer the fields rocks dogs come to haue the skin striken off of their feet for the remedying whereof it will bee good first to wash their feet with
waters distâ—lled in Maries bath to retaine their vertues Waters distilled in the insâ—rument called the Bladder The waters distilled ouer the vapour of boyling water The 〈◊〉 of waters distilled in Mâ—ries bath Chusing of the â—ead Heads of Braâ—â—â— and Copper How to order Glasse-stills For the 〈◊〉 of waterâ—â— Two things to be considered in 〈◊〉 The 〈…〉 What kind of things are infused in wine What matâ—er or things are to be infused 〈◊〉 vinegar or â—ine Infusions in the bloud of Man a Swine or malâ— Goat Infusion must heâ—p or increasâ— the force of the things distilled The addition of salt Putrifaction Furnaces must be set in a place where they may not doâ— or take hurt When we are to stand farre off from the 〈◊〉 and not to come neere them The chusing of Glasse-stilles A gentle fire at the first What quantitie of matter is best to be put in the still To distill in the heat of sand To make a speâ—dier distillation than oâ—diâ—arie Vinegar distilled in that sort To distill one water many times The heat required to the distilling of one thing oâ—â— The extracting of quintessences To seperate the flegme in distilled liquors The time of the flegme his comming forth When the still is in good temper and stilleth not too fast nor too slow To giue a good smell or taste to distilled waters Troubled waters Water of wormwood Water of Winter Cherrieâ— Water of common Walnuts Water of Walnut tree leaues Water of strawberries aâ—ainst veâ—ime spots To procure termes To dry the weeping eye The water of Ash-tree Water of cherrie stones and kernells The falling 〈◊〉 Water of filberds Water of danewort The water of Betonie The water of Gentâ—an The plague The water of pelliâ—â—riâ— Paine of the Teeth Water of eye-bright The water of Nicotian The water of Paules betonie Leprosie Scabs The water of Hyssope The water of turneps Water of Lymons The water of Fenell The water of parsley Water of smallage basile 〈◊〉 buglosse c. The water of cinnamome A bad stomacke 〈…〉 Venime Rosewater Water of orange flowers Water of wild apples The water of elder rosemary and marigolds What is meant by liquor in thâ—â— place Aqua-vitae The bladder still to distill Aqua vitae in Aqua vitae oâ—ten distilled Signes shâ—wing that the Aqua-vitae is sufficiently distilled Aqua-vitae is distilled either of wine or wine 〈◊〉 or beere Vessells for the distilling of Aqua-vitae Vertues of Aqua-vitae Distilled vineger The difference betwixt Aqua-vitae and Vineger in their maner of distilling What vessels Vineger would be distilled in The vertues of distilled Vineger Salted water or Sea water Honey distilled To colour the haire Turpentine distilled The bloud of a male Goat distilled The stone Mans bloud distilled The bloud of a Drake distilled Distilled milke The vertues of distilled milke The milke of a she Goat distilled The distilling of mans dung Deepe vlcers The biting of â— mad dogge To giue a good smell to the distilled water To distill liuing things The water of a storke Water of Swallowes The Water of flesh Water of Egges Restoratiues The diuine restoratiue Another restoratiue Another restoratiue Another restoratiue A restoratiue to be made presently Compound wateâ—s Three sorts of common compound waters Sage water compounded Turnep water compounded Water of angelica compounded Falling sicknes Water of celandine compound Water of the vine compound Rose water compounded It preserueth the sight Eybright water compounded Rosemarie water compounded Fistulaes of the eies Water of trecle Vlcers of the mouth Treacle water Water of cloues Paine of the stomacke and bellie Saxifrage water The Stone Water of Swallowes Horse-taile water Vlcers of the reines Corneflag water Burneâ—-water Stone Grauell A water for the eyes An imperiall water An Allome water Purging waters Catholicum and Diapâ—oenicon distilled Water of Rhubarbe distilled Sweet water Lauander water Water of Cloues The water of sweet smells Rose-water musked Water of Spike Damask water Water of Myrrhe Rose-water sweetned with Muske Water of Oranges Water of Nasse or Orange flowers The counterfeit water of Orange flowers A sweet smelling water A water for Fukes The vses of waters for Fukes Water of Strawberries Water of Beane-flower The water of Dragons Water of Guaiacum The water of Peaches and Willowes Water of whites of egges Water of 〈◊〉 of bread Water of Snailes Water of the whites of egges Water of Calues feet A water making white Water of crums of bread Water of the broth of a Capon Water of Bran. A sweet water Another water A water to paint the face withall Water of Cowes miâ—ke Water of egges A water to colour or paint the face withall The water of Lard Water of Honey Water of Capers A painting and colouring water A water to cleanse the teeth To distill as it is called per ascensum Wha◠〈◊〉 of Oyles are distilled per desceâ—sum rose-Rose-water distilled per descensum The Sea-Onion distilled per descensum To kill Rats and Mice Another manner of distilling waters per descensum and that without heat Water of the yellow parts of Violets To distill by the Filtre Virgins milkâ— Hearbes Seedes Flowers Fruits Spices 〈◊〉 Gummeâ— Beasts or the parts of Beasts Which â—e the distilled Oyles Two sorts of vesselâ— for thâ— distilling of Oyles The head The Gourd and the Head The preparing of the matter No oyle can be drawne in Maries-bath The order that must be kept in distillation The signes of the distillation ended A comparison betwixt thâ— water of the simple and the water vsed in the distilling of the simple To distill already distilled water The continuance of distilled oyles The 〈◊〉 Fruits Spiceâ— and arâ—maticall drugs Oyle of Cinnamome The preparing of wood for to draw oyles 〈◊〉 of The placing of the vessells Oyle of â—uaiacum wood Oyle of Ash-tree wood Two waies to extract oyles out of liquid Gums Oyle of Turpentine Thus 〈◊〉 Oyle oâ— waxe distilled When the distillation is ended Oyle of Waxe Another manner of making oyle of Waxe The 〈◊〉 of the oyle of wax The gathering of the Mulberrie-tree leaues Signes that the wormes would makâ— silkâ— For to know the colour of the silk The choice of the 〈◊〉 The choice of breeding wormes The difference betwixt male and female wormes The diseases of silke-wormes Salt Marshes To make new medow grounds Oates a great breeder of grasse To sow Medowes Geese a greas enemie to good grounds 〈…〉 To gather out the stones To horrow it The manuring of it Bottomes of Hay-mowes Sluces and Draines To sow medowes Sops in wine or Snaile-clauer Cato Palladius Plantaine Wild Carret Wound-wort Germander Small Rampions Wild Saffronâ— Laughing Smallage Great and small water Germander in the Medowes of Cheles Carpenters wâ—rt-â—alme Blessed thistle Pimpernell Saxifrage a great friend to Medowes Sweepings of Hay-barne floores Foddering of great cattell Foddering of Sheepe Commoditie of foddering Mowing of meadowes Best time to cut grasse Wind-rowes Great hay-cockes Sowre and harsh-grasse Choyce and vse of haye Moist-hay Drie-hay Curiositie
high places and such as are not ouer-shadowed the fall whereof doth enioy the Sunne-rising for water out of such Fountaines is a great deale more light and pleasant in tast and by how much it runneth the swifter and longer way in the Aire and Sunne before it come to the bottome so much it groweth the better as when it falleth from high Rocks it is as it were beaten and broken in falling through the downe-right places of stones and craggednesâ—e of the Rocks We must also see that such Mountaines be full of Dogs-tooth Plantaine Fox-taile wild Penny-ryall transmarine Sage which is called Adianthum Milfoile Chameleon and generally all other hearbes and plants which grow without being planted and are by nature greene well branched good and thicke and well flowred The time most apt in all the yeare and affoording greatest perseuerance for the finding out of the heads of Wells and Fountaines are the moneths of August or September for then it is easie to know the greatnesse of the head when the earth by the great heat of Summer hath no moisture of raine left remaining in it and then also we may gather assurance of such as will neuer drie vp altogether If it happen that the head Fountaine be somewhat too farre from the Farme you may force the water to come thither by little Riuers or rather more conueniently by chaâ—els and conduits made of Lead Wood or Pot-earth the best are made of Aller tree Fâ—rre tree or Pine tree out of which distilleth Perroâ—en because that such Trees haue an oylie humour and hot which easily resisteth the hurtes which water might cause Next to them are those which are made of Pot-earth if that the water carried along in them were not the cause of breeding obstruction These must be two fingers thicke and sharpe at one end the length of halfe a foot to goe the one of them into the other the worst sort is those made of Lead because the water carried along by them purchaseth from the Lead an euill qualitie and that because of the Ceruse thereof so that it oftentimes causeth bloudie fluxes and other such like diseases if we beleeue Galen and them which for this cause call the inhabitants of Paris Squitters because they vse fountain-Fountaine-water which runneth through Leaden pipes which point notwithstanding seemeth not to be without all doubt seeing that Ceruse cannot breed nor be made of Lead without vineger and for that we see also diuers Countries doe drinke of such waters without being troubled with bloudie fluxes whatsoeuer it is wee must set well together and soulder the pipes with a compound made of vnquenched lime and the greaâ—e of a hogge or of Perrosen and the whites of egges or of lyme whites of egges oyle and the filings of yron because that all these things doe hinder corruptions and rottennesse which the water might cause If any Mountaine doe hinder the laying or bringing along of these Pipes wee must make them way if any Valley we must reare arches such as are to be seene in a Village neere vnto Paris called Arâ—ueil and that because of those said arches or rayse pillars and other matter to support those water-passages But it is not sufficient to haue found out those Heads of Wells and Fountaines but we must further consider of the goodnesse and wholesomenesse of the Water as Aristotle teacheth vs For seeing the greatest part of our life dependeth vpon the vse of this element it is requisite that the Master of the Household should haue care to procure good Water in as much as Water must be the most of his seruants drinke and that the Bread which he and his familie doe eat is kneaded therewith and the greatest part of his victuals boyled therein The best and most wholesome Water of all others is Raine Water falling in Summer when it thundereth and lightneth verie much and yet notwithstanding Raine Water causeth costiuenesâ—e and obstructions especially that which is kept in Cesternes newly made and that by reason of their Mortar wherewith they are ouer-layd It doth also corrupt very quickly that onely excepted which falleth in May and being so corrupted it maâ—reth the voice bringing Hoarsenesse and a little Coâ—gh Next to this in goodnesse is 〈◊〉 Fountaine Water which falleth from the Mountaines and runneth along amoâ—gst Stones and Rocks Next to this in goodnesse is Well Water or that which issueth at the hanging parts of the Mountaines or that which springeth in the bottome of a Valley The fourth different sort of Waters is that of the Riuer The worst of all the rest is that of the Poole and Marish Grounds and yet that which runneth not is worse than all the rest and more apt to inâ—ect The Water of Snow and Ice is the most vnwholesome of all because it is the coldest and most earthie as not hauing beene prepared by the heat and vertue of the Sunne And as conceâ—ning the Water of Wells and Fountaines seeing it is not found good alwaies and in all places we shall know them to be good if it haue neither tast sâ—â—ell nor any colour whatsoeuer being notwithstanding verie cleere and of the nature of the Ayre taking quickly the colour of anie thing that one shall cast into it being also cleane warme in Winter and cold in Summer easie to make hot and as soone becomming cold againe in which Peason Beanes and other such like things doe boyle easily and which being put for some space in a Brasen Copper or Siluer Vessell well scoured leaueth no discoloured parts or spots in the same and which when it hath beene boyled in a Caâ—ldron made verie faire and cleane doth not make any â—etling or shew of filth in the bottome if such as vse to drinke it haue a cleere voice a sound breast and the die or colour of the face be neat and liuely finally that which together with the rest of the markes is verie light and by consequent as principall of all the rest shall that be iudged which excelleth in the foresaid markes and qualities and for to know which is the lightest weigh as much with as much of euerie sort of Water or else take two three or â—oure Clothes of one and the same webbe length and breadth according to the quantitie and sorts of Water which you would compare together and in euerie one wet a Cloth distill the Clothes or let the Water drop out of them and then weigh them for the Cloth which was moistened in the â—ightest Water will then weigh lesâ—e than the rest It is true that the lightnesse of Water is not so truely tryed by weight as by drinking not causing at such time anie burthenous weight in the places about the short Ribbes and passeth through the bodie speedily as also in being quickly hot and quickly cold Drie Places and Countries abounding with Mountaines doe commonly bring forth Stones which is easily perceiued by the rough and boisterous handling of the Earth
Mithridate and vpon the right arme the head of a Bat. To cause them to sleepe which cannot well slumber it is good to make a Frontlet with the seed of Poppie Henbane Lettuce and the iuice of Nightshade or the milke of a woman giuing a girle sucke or with the leaues of ground yuâ—e stamped with the white of an egge or put vnder the pillow a Mandrake apple or the greene leaues of Henbane and rub the soles of the feet with the greaâ—e of a Dormouse For the swimming in the Head there is commonly vsed the conserue of the flowers of Betonie or Aqua vitae or the confection called Electuarium Anacardinum To preserue such from the Apoplexie as are subiect vnto it let them drinke in Winter a good spoonefull of Aqua vitae well sugred and let them eat a bit of White bread by and by after or in stead of Aqua vitae let them drinke the Claret water which I will set downe hereafter or of the water of the root of the wild Vine or of the powder of the root thereof continually for the space of a yeare For the Palsie rub the place afflicted with the oyle of Foxes Bayes and Castoreum mixing therewith a little Aqua vitae vse likewise oftentimes the water of Cinnamon and of S. Iohns wort or the conserues of Sage Rosemarie Cowslips Baulâ—â—e and Mithridate make him drie Bathes with the decoction of Lauander Coastmarie Danewort Sage and Marierome To preserue one from the Falling sicknesse otherwise called S. Iohns disease it is a soueraigne thing to drinke for the space of nine dayes a little draught of the iuice of the hearbe Paralysis or Cowsâ—â—ps or of the distilled water of the Linden tree or of Coriander or to vse euerie morning for the space of fortie dayes a powder made of the seed of Pionie and Missletoe of the Oake or of the skull of a Man and more specially of that part of the skull which is neerest vnto the seame of the crowne with neat Wine or with the decoction of Pionie as also to hang about his necke the Missletoe of the Oake or some piece of a mans skull or of the root or seed of male Pionie or of the stone that is found in Swallowes neasts or to weare about his necke or vpon one of his fingers some ring wherein shal be set the bone of the foot of the Oxe called Elam or Alce and that so as that the bone may touch the flesh or bare skin you shall deliuer them that are in that fit if you tickle them and pinch their great toe or rub their lips with mans bloud To take away the rednesse of the Face it is good to wash the face with the decoction of the chaffe of Barley and Oates and to foment it afterward with the iuice of Citrons or else take foure ounces of Peach kernels two ounces of the husked seedes of Gourds bruise them and presse them out strongly to the end they may yeeld their oyle rub or touch with this liquor the pimples or red places To take away the spots of the Face make a composition of the flower of Lupines Goats gall iuice of Limons and verie white Allome touch the spotted places with this oyntment or else make an oyntment with the oyle of bitter Almonds Honey Ireos and Waxe or else rub your face with the bloud of a Cocke Henne or Pigeon or foment it with the water of the flowers of Beanes Orenges or Mulberries For the Kings euill take Leekes with the leaues and roots of the hearbe Patience presse out about some pound of the iuice thereof in which you shall dissolue an ounce of Pellitorie powdred and a scruple of Viridis aeris mixe all verie well together and herewithall you shall daily foment the said disease Hang about your necke the roots of water Betonie and the lesser Plantaine If you cut the foot of a great Witwall or Toad when the Moone is declining and beginneth to ioyne it selfe to the Sunne and that you apply it round about his neck which hath the Kings euill you shall find it verie soueraigne for the said disease The dung of a Cow or Oxe heated vnder the ashes betwixt Vine or Colewort leaues and mingled with Vineger hath a propertie to bring the swelling to ripenesse Or else vse this remedie which is alwayes readie singular good and well approued Take a sufficient quantitie of Nicotiana stampe it in a verie cleane Mortar and apply both the iuice and drossie parts thereof vnto the said tumour together and doe this nine or tenne times The Rheume falling downe vpon the eyes is stayed by a Cataplasme applyed to the browes made of the muscillage of shell-Snailes and corporated with the flower of Frankincense and Aloes well stirred together vntill that the whole become to the thicknesse of Honey For a weake Sight take Fennell Veruaine Clarey Rue Eye-bright and Roses of each a like and distill them all in a Limbecke of this water distilled put three or foure drops in your eyes morning and euening Also the water of young Pies distilled in a Furnace is verie good in like manner the water of rotten Apples putting two or three drops thereof into them It is good for the same disease to take the vapour of the decoction of Fennell Eye-bright and Rue to drinke euerie morning a small draught of Eye-bright wine or to prepare a powder with dried Eye-bright and Sugar to take thereof euerie morning the weight of a French crowne two or three houres before meat There is a stone found within the gall of an Oxe which put into the nosthrils doth maruellously cleare the sight â—o doth the wine made of the root of Maiden haire if it be oft vsed in the morning For the paine of the Eyes it is good to make the decoction of Camomile Melilot and the seed of Fennell in water and white Wine and dipping a foure-fold Linnen Cloth therein and after wringing it well to apply the same oftentimes to the eye or else to lay vpon it womans milke and the white of an egge well beat together The rednesse of the Eyes is amended by the applying of Linnen Clothes or Plegets of Flaxe moistened in the whites of egges well beat together with Rose or Plantaine water or else boyle a sowre and sharpe Apple take the pulpe thereof and mix it with Nurce milke afterward make a little Liniment to be applyed to the red eye-lids In the meane time you may apply to the temples a frontlet made with Prouence Roses or conserue of Roses and other astringent things to the end that the â—heâ—me falling from the braine may be stayed seeing it is the cause of such rednesse Other cause small thinne and daintie slices of Veale or of the necke of an Oxe newly killed to be steeped in womans milke and lay them vpon the eyes laying againe aboue them stupes of Flaxe Some cause little children to
into the pot Licorice bruised let this decoction coole at leisure And as for outward meanes it is good to apply a Cataplasme made of Pellitorie of the wall vnto the reines or else a Cataplasme made of the root of Cypres and the leaues of Bell-flower boyled in wine The best and most soueraigne of all the rest is to prepare a Bath wherein haue boyled the leaues of water-Paâ—sley Mallowes Holihocks March Violets Pellitorie flowers of Broome and Camomill and within the Bath vpon the reines a bagge full of Branne and water-Parsley For the Collick caused of Grauell cause to boyle the leaues and flowers of Camomill in an equall quantitie of water and white wine to the wasting of the third part drinke the decoction warme suddenly the paine will be appeased For the difficultie of Vrine drinke the iuice of Winter Cherries or the decoction of Radish roots in white wine or the decoction of hearbe Patience or of the Thistle said to haue an hundred heads or of Bell-flower or of the white prickly Thistle or of Sperage or of Dogs-grasse or of Rest harrow also apply vpon the yard or secret parts a Cataplasme or Liniment of Fleawort Some hold it for a great secret to drinke white wine wherein hath beene brayed Sowes found in caues and hollow places or to make powder of the said Sowes dryed and so to giue the same to drinke in white wine Others doe greatly esteeme the distilled water of the pillings of the root of Rest-harrow first steeped in Malmesey For the stone in the Bladder it is a singular thing to drinke the iuice of Limons with white wine or to make a powder of the stones of Medlars first washed in white wine and after dryed of Broome-seed Burnet-seed and of the seed of Sperage Holihockes Saxifrage Melons Pompions Citruls and of the hearbe good against pearles and to vse these with white wine There is an hearbe growing at the new Towne LeGuyard called in French Crespinette by those that dwell thereabouts and of this the young Ladie of Villeneufue sister to the late deceased Monsieur Cardinall of Bellay caused to be distilled a Water which is singular against the difficultie of Vrine and the stone in the Bladder as I my selfe haue proued diuers times Some hold it also for a singular remedie to make a powder of the stones of Sponges or of the stone which is found in the head of Cray-fishes or of the shells of small Nuts or of the gumme of Cherrie trees and to take it with white Wine or the iuice of Radishes Or else the distilled water of the stalkes of Beanes red Cich-pease and the seed of Holihock The which followeth of Glasse is a great secret which being burned and quenched seuen times in the water of Saxifrage and afterward made into a verie fine powder and giuen with white wine vnto the partie troubled with grauell doth breake the stone in them in any part of the bodie Another secret is that of the shells of egges which haue brought forth Chickens being brayed brewed and drunke with white wine which breaketh the stone as well of the Reines as of the Bladder For all such persons as pisse in their bed whiles they be asleepe and cannot hold their vrine there is nothing better than to eat oftentimes the lungs of a young Kid rosted or to drinke with wine the powder of the braines or stones of a Hare as also the powder of a Cowes bladder or of a Hogs Sheepe or Goats bladder or the powder made of the roots of Bistort or of Tormentill with the iuice of Plantaine or with the milke of Sheepe or the ashes of the flesh of an Hedgehog For the burning of the Vrine let be taken of shell-Snayles and whites of egges of each a pound of the great and small cold feeds of each halfe an ounce halâ—e a pound of the water of Lettuce foure ounces of good Cassia three ounces of Venice Turpentine powne that which may be powned and let it all stand to mix together for the space of a night afterward distill them in a Limbecke in Mariâ—s bath let this water settle some time before that you vse it giue thereof halfe an ounce euerie morning with a dramme of Saccharum Rosatum continue the vse thereof as long as you are able To make a woman fruitfull which is barren let her drinke foure dayes after the purging of her naturall course the iuice of Sage with a verie little salt and let her continue and goe ouer this course diuers times To stay the excessiue flux of the flowers of Women they must drinke with the iuice of Plantaine the powder of the Cuttle bone or the bone of a Sheepes foot burned or the shells which Pilgrims bring home after their pilgrimage to S. Iames or of Corall or of Harts horne or of the shells of burnt egges or of twelue red graines of the seed of Pionie or to swallow with the yolke of an egge the powder of Tezill or the scumme of yron first dipt in vineger and after made into fine powder And as for outward meanes it is good to apply vnto the Nauell shell-Snayles well brayed or the red in the void space of the Nut burnt and powdred and mingled with wine Make a Cataplasme of Soot or of the scraping got from vnder the bottome of a Caulâ—rton mingle it with the white of an egge or the iuice of dead Nettle or white Mulâ—â—â—ne and apply it vnto the loynes and bottome of the belly Or to fill a bag sufficient full of grosâ—e salt to dip in fresh water newly drawne out of the Well and to apply it to the hollow of the Reines Some make great account of Cherry-tree gumme infused in the iuice of Plantaine and cast into the priuie parts with small Siâ—ings 〈◊〉 to apply to the breasts the leaues of Celandine For the white termes of Women after that the bodie is purged it is good to drinke with the iuice of Plantaine or the water of Purcelane the powder of Amber of Corall or of Bole Armoniake or of Terra sigillata or of Steele prepared or of Sponge burnt in a pot or of the Sea-Snayle first burnt and afterward washt in wine And as for outward meanes there must be made a Lee with ashes of Oake wood or of the Figge-tree or of the Osier in which there must be boyled the rind of Pomegranats Gâ—â—â—s pieces of Corke leaues and roots of Bisâ—ort and of Peruincle beyond-sea Roses with a verâ—e small quantitie of Allome and Salt and of this to make a fomentation or a halfe bath For to cause women to haue their termes they must drinke euerie morning two ounces of the water of Mugwort or of the decoction of Dogs-grasse Cich-pease the seed of common or Romane Nigella of the root of Smallage Cinnamon and Saffron the roots of Radish of the Tasell in which one may dissolue as much Mirrhe as the quantitie of a Beane The iuice
of Sea-Holly and of Tasell mixed with white wine is singular in this case A Bath also is verie good and it may be pâ—epared with water of the Riuer in which shall haue boyled Mugwort Mallowes Holâ—hock Camomill Melilot and other such like hearbes and within the Bath to rub the hippes and thighes drawing them downeward with a bagge of Mugwort Celandine Cheruile Smallage Betonie seeds of Nigella and other such like Some esteeme it for a rare remedie for to take the weight of one or two French crownes of the marrow of a Hart to tye it within a little knot of fine and cleane linnen and to put the said knot into the woman her secret place deepe ynough but this to be after the bodie hath beene prepared and purged For the suffocation of the Matrix the legges must be rubbed alwayes drawing downeward and tying them hard to put the partie thereby to great paine put cupping-glasses vpon the thighes rub the stomacke drawing downeward from the pit thereof to the nauell Furthermore she must be made to smell vnto things that stinke and small strong as the feathers of Partridges or shooe soles burnt and below to apply things that are verie sweet smelling as Cloues Marierome Amber Time Lauander Calaminth Penny-ryall Mugwort Ciuer the leaues of white Mulleine which hath his stalke rising verie high you must also giue her to drinke the quantitie of a beane of Mithridate dissolued in the water of Wormewood or fifteene red or black seeds of Pioniâ— bruised and dissolued in wine The onely remedie for this disease is that if it fall out that the sicke partie be with child that then her husband dwell with her for the remedies before spoken of are dangerous for women with child Sume doe much esteeme in this disease the course following that is that the woman euerie weeke to keepe her selfe free should drinke three spoonefuls of white wine wherein hath beene boyled and steept an ounce of the root of Brionie For the falling downe of the Mother the partie must be caused to vomite to haue her armes rubbed and bound hard to moue great paine to set cupping-glasses vpon her breasts and to cause her to smell vnto sweet and odoriferous things and below to apply things that are of a strong and stinking smell There must be giuen her to drinke the powder of Harts horne or of drie Bay leaues with red wine that is verie sharpe In like manner a Cataplasme made of Garlicke stamped and dissolued in water or Nettles newly braied and applied vnto the bellie causeth the Matrix to returne into his place Holihocks boyled with oyle and the fat of Quailes made in forme of an emplaâ—ster and applyed to the bellie are verie profitable Ashes made of egge shâ—lls wherein Chickens haue beene hatched mixed with Pitch and applyed vnto the belly doe put the Matrix againe into the place Some are of opinion that one leafe of Clot-burre put vnder the sole of the womans foot drawech downe the Mother and being applyed vnto the top of the head doth draw it vp on high For the inflammation of the Matrix it is good to make an iniection with the iuice of Plantaine or of Nightshade or of Houseleeke or to apply a Cataplasme made of Barley flower the rinds of Pomegranats and the iuice of Plantaine Houseleeke or Nightshade For the inflammation of a mans yard the same Cataplasme will be very soueraigne if there be added vnto it some quantitie of driered Roses or else take the new dung of a Cow frie it in a panne with the flowers of Camomill Brier and Meâ—â—lot lay it to the cods you shall perceiue the swelling to depart quickly To take away the stinking smell of the feet put within your shooes the scuâ—â—me of yron For to make a woman fruitfull that cannot conceiue take a Doe great with fawne kill 〈◊〉 and draw out of her belly the membrane wherein the fawne lyâ—â—h turne the fawne out of the said membrane and without washing of it drie it in the Ouen after the bread is drawne forth being dried make the inner part and place where the fawne lay into powder giue of this powder three mornings vnto the woman and that by and by after midnight with three or foure spoonefuls of wine 〈◊〉 her not rise of foure houres after and aduise her that her husband may lye with her If a woman with child haue accustomed to lye downe before her time it is good that whiles she is with child she vse with the yolke of a new egge a powder made of the seed of Kermes otherwise called Diers graine and of fine Frankincense of each an equall part or else that she vse oftentimes of the powder of an Oxe pizzle prepared in such sort as we haue set downe among the remedies for the Pleurisie or elsâ— that she weare continually vpon some one or other of her fingers a Diamond for â— Diamond hath the vertue to keepe the infant in the mothers wombe Some say also that the slough of an Adder dried and made into powder and giuen with the 〈◊〉 of bread is singular good for the staying of vntimely birth The Eagles stone is commended for this aboue all other things which being worne vnder the left arâ—epit or hanged at the arme of the left side doth keepe the infant and hindereth vntimely birth To bring to bed the woman which is in trauaile of child you must tye on the inside of her thigh not farre from the place by which the excrement of ordure passeth the Eagles stone and so soone as the child is borne and the woman deliuered to take it away for the same purpose to giue her the decoction of Mugwort Rue Dittaâ—e and Pennyryall or of the iuice of Parsley drawne with a little vineger or of white Wine or Hypocras wherein hath beene dissolued of the powder of the Canes of Cassia of Cinnamon of the stones of Dates of the roots of Cypres of the flowers of Camomill of the root of round Aristolochie or Birthwort or the iuice of Tota bona with white wine or else the leaues of Tota bona stamped layd vpon the secret paâ—â—â— and round about And when a woman is in trauaile of child and looseth all her strength it is good to giue her bread steept in Hypocras or a spoonefull of the water called Claret water which must be prepared in this sort Lay to steepe in halfe a pint of good Aqua vitae according to the measure of Paris about three ounces of Cinnaâ—on well shaued by the space of three dayes in the end whereof let the said water ruâ—ne through a cleane linnen cloth and dissolue therein an ounce of fine Sugar after put thereto about the third part of old red Rose water and let all stand together in a bottle of glasâ—e to vse when need requireth This water is principally good for all the diseases of the Mother as also for Fainting Swowning weakenesse
of the Stomacke difficultie of Breathing of making Water and manie others To cause the after-birth to come forth the remedies next aboue deliuered are very good and profitable but aboue the rest it is good to drinke with white Wine or Hippocras warme the powder of Beanes or the flowers of Saffron or the flowers of Marigolds For the Throwes which come after child-birth vnto women you must giue to drinke a spoonefull of the foresaid Claret water or of the water of Peach flowers Nutmeg Carabe and Ambergrise you must make a Cataplasme to apply vnto the belly with the yolkes of egges hard roasted or fried with oyle of Nuts and Iasmines putting thereto of the seeds of Aâ—â—â—se and Cummin powdred the flower of Beanes fresh Butter and oyle of Rue and Dill. If the Matrix after child-birth be out of frame it is good to apply vnto the belly a Cataplasme made of Cowes Sheepes or Goats dung adding thereto the seeds of Cummin Fennell Anniâ—e and Parsley with a quantitie of very good wine and for want of this Cataplasme the belly may be couered all ouer with the kawle of a newslaughtered Sheepe or Goat as also to haue a dish of the Plane tree or a test of earth and after you haue rubbed the edges of the said test or earthen drinking-pot with a head of Garlicke to apply it vnto the Nauell For the Rupture otherwise called the falling of the guts downe into the flanke it is good to apply vnto the place a Cataplasme made of the flower of Beanes and thâ— lees of white Wine or a Cataplasme made of the root of the great and small Comfrey and of stone-Pitch with a little Masticke or double linnen clothes dipped in the iuice or liquor which commeth out of the small fruit of the Elme and vpon this Cataplasme to weare a Trusse It is good also to drinke for the space of nine dayes a drinke prepared of the iuice of the roots of Salomons feale and female Feâ—â—â— the â—eaveâ— of Bugle and Sanicle and this to the quantitie of a small draught Or else 〈◊〉 in the Ouen in a pot well luted red Snayles make them into powder and 〈◊〉 of this powder for the space of fifteene dayes or longer if need be with such 〈◊〉 is made for little infants or with pottage if they be past the Teat For them 〈◊〉 more daintie and delicate you shall distill the said Snayles in Maries Bath and 〈◊〉 of the distilled water to drinke the same space of time or else make a powder of 〈◊〉 mosse of the blacke Thorne drinke of it with thicke red wine the weight of a 〈◊〉 crowne euerie morning applying in the meane time a certaine pap or thicke 〈◊〉 substance such as is to be had in the Paper-Mills and tye vpon it a Trusse For paine in 〈◊〉 feet and hands boyle a good handfull of Mugwort in a sufficient quantitie of 〈◊〉 Oliue vnto the spending of the third part make thereof an Oyntment for the 〈◊〉 place Giue also to drinke the weight of a French crowne of the seeds of 〈◊〉 with the decoction of one of the hearbes called Arthritica For the Sciatica you 〈…〉 to the grieued place a Cataplasme made of the crummes of Citizens bread 〈◊〉 or boyled in Cow or Sheepes milke putting thereto two yolkes of egges and a 〈◊〉 little Saffron otherwise there must be prouided a Cataplasme of the roots of 〈◊〉 and Holyhocks the leaues of March Violets and of Mallowes the flowers of â—â—â—momill and Melilote all boyled in the water-broth of Tripes after washt and wrougâ—â—â—ogether with yolks of egges flower of Liâ—seed Hogges greaâ—e and oyle of Camomill 〈◊〉 else and more easily you must make a Cataplasme with Cowes dung flower of Beaneâ— Branne Wheat Cummin seed all beat and made into a mash with honied vineger it is true that if the grieued part doe grow vnto a whitish colour and be much puffed vp it will be good to adde vnto the former Cataplasmes stone-Pitch and a little Brimstone It will be good also to draw the iuice of Danewoâ—t of Elder and Iuie and to boyle them afterward with oyle of Rue and Wormes and with a little Wax to make a Limment A Cataplasme made of the dung of an Oxe or a Cow and wrapt in the leaues of the Vine or of Coleworts and heated among the embers And in case you would draw out of the vttermosâ— part vnder the skinne that which is setled in the inner places of the ioints then apply this Cataplasme made of the dung of Stock-doues or House-doues an ounce of Mustard and Cresses seed of each two drammes oyle of old Tyles an ounce mixe all these very well together For the shaking of the parts of the bodie vse a long time the decoction of one of the hearbes Arthriticae called 〈◊〉 and Sage eat also oftentimes of Pine Apples For Sinewes oppressed take the ripe seed of Danewort put it in a violl halfe full fill it vp with oyle Oliue stop it verie close and let it boyle foure and twentie houres in a Posnet full of hot water and as oft as the hot water shall be boyled away you must put other in place of it all the time of the foure and twentie houres which being expired take away the said violl of water and set it in a dunghill tenne whole dayes You may also make oyle of Danewort for the same purpose fill an earthen vessell well leeded to the halfe with the iuice of the leaues of Danewort and powre thereupon so much of oyle Oliue set this vessell well stopt with paste in an Ouen after the bread is drawne there let it stand till the iuice be wasted keepe this Oyle for Sinewes that are cold and benummed Or more easily apply vnto the place the dung of an Oxe or a Cow fried with strong vineger or the oyle of Acornes or the gumme of the wild Peare-tree softened with Capons greaâ—e or the oyle of Linden or Iesamine tree For the prickings of Sinewes take Snayles with their shells bruise them and adde thereto a little of the flying dust that is to be gathered vpon the walls of the Mill-house and apply it to the place pricked or else rub it with the oyle of Wormes For Sinewes that are pained take raw Wormes of the earth bray them and lay them hastily and with speed vnto the benummed sinewes Or else infuse in the Sunne the flowers of Elder in the oyle of Nuts and rub therewith the pained sinew 〈…〉 and chafe the fame with the oyle of Balsam For all other sorts of paines in the ioynts it is good to make an emplaister 〈…〉 iuice of red Coleworts and Danewort the flower of Beanes flowers of 〈◊〉 and Roses made in powder and to apply them vnto the pained place Other 〈…〉 in thinne shauings the root of the great Comfrey whiles it is yet greene and 〈…〉 pluckt vp our of the earth spread that which you haue
of it be consumed the vessell in the meane time being close couered and the fire burning cleare and softly after draw the vessell somewhat further from the fire and let it coole vnto the next morning then straine it out a little warme the grosser parts that it may so be forced through some hairie strainer and adde thereto of white Pitch melted by it selfe and also strained through a hairie strainer a pound halfe a pound of white Waxe in graines Masticke and Turpentine of each one ounce make thereof an oyntment of good consistence Likewise there is nothing more singular than to take of Greeke Pitch Brimstone and Olibanum equall parts to bray them together with the whites of egges and after you haue stanched and wiped away the bloud in handsome sort to ioyne and bring together the edges of the wound and to apply it thereto with a linnen cloth and a Cataplasme afterward to bind and roll it vp with double linnen clothes and so to leaue it for certaine dayes or else boyle the leaues of Carduus Benedictus and flower of Wheat in Wine vnto the forme of an Oyntment wash the Vlcers twice a day with Wine afterward lay thereunto this Oyntment Or else wash the wound with the decoction of Dent de lion more easily thus Take the dyrt which you find vnder Buckets Troughes or such like and apply it vnto the cut it closeth it vp incontinently For all wounds as well old as new vlcers and whatsoeuer cuts in the flesh take the leaues of Plantaine Spearewort or small Plantaine Mallowes All-good of each a handfull French Sage about foure and twentie leaues let all the foresaid hearbes be well picked washed and after stamped verie well all together this done take five quarts of old Swines greaâ—e put thereinto a hot pestill and cause it to melt then boyle it with the said hearbes and when you see that the liquor of the hearbes iâ— consumed you shall straine it and put thereunto as much Frankincense as a Nut greene Waxe and Perrosine of each as much as two Nuts melt them that so they may all be brought vnto the forme of an oyntment of which you shall make vse for all sorts of wounds Otherwise take Brimstone most â—inely powdred and searced put it in a Glasse-vessell and powre thereupon so much oyle Oliue as will doe more then couer it by foure or fiue singers set it out vnto all the heat of the Sunne you can for the space of tenne daies and stirring it about manie times with a Spatull of cleane and faire wood and keeping the said vessell close shut continually to the end there may not any dyrt fall thereinto At the end of the tenne dayes emptie out all the oyle by leaning the glasse softly to the one side seeing it hath extracted all the substance or essence of the Brimstone into another Glasse-bottell by the helpe of a funnell and let not any of the drosse or residence goe in withall after which you shall stop the bottell verie carefully and at such times as you would vse it you shall dip Lint white linnen Cloth Cotton or blacke Wooll in it and apply it vnto the parts that are hurt whether by Vlcers or Cuts as also vnto Impostumes and that so long as vntill they be cured You may powre in oyle againe the second time vpon the residence left after the oyle powred out as beforesaid and doe as was done before Make account of these two later Remedies as of those which will not faile you For the Boyle called Anthrax Carbunculus and other such pestilent tumours see that you apply vnto them Rue bruiâ—ed and mixt with verie strong Leauen Figges Cantharides Onions of the Land and Sea vnquencht Lime Sope gumme Ammoniacke and a little Treacle for this emplaster draweth forth such kind of tumours Or else take a Toad drie her either in the Sunne or in the Ouen make her into powder and put of this powder vpon the Carbuncle it will draw forth all the venome Or else apply vnto the Carbuncle a Frog aliue and if she die then another and doâ— this so oft as vntill that one doe liue and so you shall draw out all the venome For vlcers comming of the Pocks and such other maligne ones take tenne pints of water quench therein hot yrons so long as till the tenne pints become but fiue and in these fiue pints infuse for the space of foure and twentie houres a pound of vnquencht Lime after that straine the water when it is strained dissolue therein fifteene graines of Verdegrease and as much of Vitrioll and twentie graines of Camphire this water is singular to mundifie cleanse and drie vp Vlcers Otherwise set to boyle in a new earthen vessell verie cleare water when it beginneth to boyle put into it by and by vnsleckt Lime and presently thereupon powre it out into another vessell all new let it rest there so long as vntill after it be scummed it become cleare the Lime falling to the bottome of the vessell in manner of pap in the end you shall gather the water swimming aloft by leaning the vessell and letting the Lime abide vnstirred in the bottome and this water thus gathered shall be reserued in a cleane violl or other vessell well stopped that so it may serue for your vse in which being warme dip a linnen cloth and apply it in stead of an emplaister vnto the Vlcer and renew it oft To draw out miraculously a Pellet make a tent of a Quince and for want of it of Marmalate of Quinces onely without any addition of Spices or other things annoint it with the oyle of egges and put it into the wound or hole made by the shot of the Pistoll For inward wounds in which there can no tents be put there must be drunke oftentimes the decoction of Auens and the outward wounds washt or else take Mugwort great and small Comfrey whole Betonie Agrimonie the roots of Rubia otherwise called the Diers hearbe the roots of small Plantaine otherwise called Carpenters hearbe Sage the leaues of Brambles Parsley pricking Nettle Marigolds Sanicle Bugula Mouse-eare Burnet Dendelion Plantaine the crops of Hempe female Ferne Buglosse Gentian Veruaine Birds â—oong ground Iuie water Germander Catmint hearbe Robert Cinquefoile Tansie all the Capillar hearbes of each one halfe handfull Damaske Raiâ—ins their stones taken out Licorice the seed and flowers of S. Iohns wort the seed of blessed Thistle of each an ounce the three cordiall flowers of each foure ounces all these being thus carefully pickt and made cleane let be brayed verie throughly after strained through a hairen strainer with one pint of white wine you must cause him which iâ— thrust through to drinke of this drinke a little draught fasting or one houre before he eat and as much before his supper If these iuices displease thee in stead of braying bruising or stamping of the things aforesaid you may make a decoction in common water adding in
any thing chewing the cud This disease may be cured at the beginning but hauing once taken deepe root refuseth all maner of cure Whereunto take of Squilla or Sea-Onion small shred three ounces the rootâ— of Melons beaten as much mixe all together with three handfull of grosse Salt and steepe them all in a pine and a halfe of strong vvine and euerie day you shall giue of this vnto the beast the quantitie of a quarter of a pint Vnto the flux of the bellie vvhich sometimes continueth till bloud come and vveakeneth the beast much there must be giuen to drinke in red Wine the stones of Raisons or Galles and Myrtle-berries vvith old Cheese delaied vvith grosse and thicke Wine or the leaues of the vvild Oliue-tree or of the vvild Rose-tree keeping the beast therewithall from eating or drinking any thing for the space of foure or fiue daies And for the last refuge or extreamest remedie it is vsed to burne him is the forehead with a hot burning yrox For to loosen the bellie of an Oxe you must cause him to drinke in vvarme vvaâ—â—â— two ounces of Oliues made into poulder Admit that you would feed and fat him for labour then you must vvash his mouth euerie eighth day vvith his owne vrine and thus you shall draw from him much â—legme vvhich taketh from him his appetite and doth injurie him in his meat And if this â—legme haue caused him to haue the rheume vvhich you shall know vvhen you see him to haue a vveeping eye and therewithall also vvithout any appetite and hanging downe of his â—are then vvash his mouth vvith Thyme stamped in vvhiâ—â— Wine or else rubbe it vvith Garleeke and small Salt and after vvash it vvith Wine Some cleanse away this flegme vvith Bay-leaues stamped vvith the rindes of Pomâ—granets others inject into his nosthrils Wine and Myrtle-berries The Oxe pisseth bloud either by being ouer-heated or too much cooled by hauing eaten â—uill hearbes in the Summer time and especially at such time as the dew lieth vpon the grasse the remedie is not to suffer him to drinke any vvater or other thing to cause him to take downe a drinke made of three ounces of Mustard-feed three ounces of Sea milleâ— both stamped together an ounce of â—reacle all boyled iâ— two pints of white Wine afterward dissolue therin two ounces of Saffron and makeâ— the beast to drinke it Against the rheume and eyes that are swolne and puffed vp it is vsuall to let the â—east bloud vnder the tongue or to make him take the juice of Leekes Rue Smalâ—age and Sauine well purified For the spots in the eyes there is commonly made an eye-salue of Sal-armoniacke â—oistened and soked in Honie some againe vse to annoint the eye all round about â—vith pitch well rempered vvith Oyle because there is danger in the Honie as which â—ight draw Bees and Wasps about the beasts continually If he haue the Barbes which is a fleshie substance growing vnder the tongue â—hey must be cut and afterward rubbed with Salt and bruised Garleeke together â—fter this his mouth must be washed with wine and with a paire of pincers you must â—inch away the Wormes which breed vnder the same tongue To cleanse the inward parts of the sicke beast thoroughly there is nothing more â—oueraigne than to take the drosse of Oliues after the Oyle is pressed out and to vse it â—oft about the beast Vnto an ague which may befall him by ouer-great trauell in hot vveather with â—heauinesse in the head swolne eyes and extraordinarie heat which is felt by touchâ—ing the skin the remedie vsed is to let him bloud vpon the veine of the forehead or of the â—are veine giuing him therewithall cooling meat as Lettuces and others â—nd vvashing his bodie vvith vvhite Wine and then giuing him cold vvater to drinke If the pallate of the beasts mouth beeing heaued and swolne doe cause him to â—forsake his meat and often times to grone it vvill be good to let him bloud vpon the veine of the sayd his pallate and then after his bleeding you shall giue him nothing to eat but Garleeke vvell soked bruised and â—usked with the leaues of the same or other greene thing or verie soft Hay vntill such time as he find himselfe well The disease of the Lungs is so desperate and vnrecouerable both in Oxen and Kine as that there is no other remedie but to vvash the stall wherein they haue stood vvith vvarme vvater and sweet smelling Hearbes before you fasten any other therein which also in the meane time whiles this is in doing must be bestowed in some other house This disease happeneth vnto them by reason of euill hearbes or naughtie Hay which they eat or of the ouer-great aboundance of bloud but most of all through horse pisse and yet more especially by keeping the beasts houses too close and ouer much shut And this is the cause why Mares not Horses yet verie vvell Asses can or ought to be left in Oxe-houses because that the breath of Asses doth preserue cattell from this disease For the Cough there is ordinarily giuen to drinke the decoction of Hyssope and to eat the roots of Leâ—kes stamped with pure Wheat others giue to be drunken seuen daies together the decoction of Mugwort If in drinking he swallow a Horse-leach and that the same doe fasten her selfe by the vvay in his throat then he must be cast downe vpon his backe and warme Oyle poured into his mouth but and if she be got into his stomach there must Vinegar be poured in If he happen to to haue his horne broken or shiuered take sixe ounces of Turpentine and one of Gum Arabecke boyle it all together and with that oyntment rubbe the horne all about euerie day for the space of ten or twelue daies which being expired beat Bole-armoniacke with eight whites of Egges spread this composition vpon plegets which you shal lay vpon the horne leauing them there three whole daies afterward when these plegets shall begin to be drie take them away and in place thereof spread round about the sayd horne Sage made into poulder the horne will heale To fasten a horne which is verie loose and readie to fall off first you shall seâ— close and fast the horne in his place afterward you shall annoint all the vppermost part of the head for the space of fiue or six daies with an oyntment prepared of bruised Cummin-seed Turpentine Honie and Bole-armoniacke all of it being boyled and incorporated together afterward you shall foment the horne vvith a decoction of Wine vvherein haue beene boyled the leaues of Sage and Lauander in sufficient quantitie If the necke be swolne that it causeth some suspition of an Abscesse or Apostume then you must open the Apostume with a hot yron and put in the hole where it was opened the root of Sow-bread or of Nettle and this you shall renew often
good Oyle and afterward take the poulder of Tartar and of vvild Gourds mingle them vvith red Wine and the vvhites of Egges and make him to drinke them vvith a horne And if this doe not stay his pissing of bloud within foure and twentie houres he will die If he stale not but with paine let him bloud of the bladâ—â—er veine and cause him to take a drinke made of Honie Oyle and white wine all boiled together for three Mornings one after another afterward let him rest for eight daies It he haue a stone in his yard first cast the Oxe downe vpon the ground after let him take hold vpon his 〈◊〉 with pincers somewhat higher than the stone lieth theâ— let him make incision in the side of the Oâ—e his pisâ—e to draw out the stone and then lastly consolidate and heale vp the wound with Turpentine washed foure times in the water of Horse-taile If he haue the stone in his bladder take two ounces of Sea Fennell stamped two drams of Cloues and a dram and a halfe of Pepper poune them altogether and make him drinke them in red Wine warme If after you haue continued the 〈◊〉 some certaine daies the stone come not forth then in the end you must cut the bladder and so draw it out If his pisâ—e be hardened annoint it with the oyntment made of the stamped 〈◊〉 of Hollihocks and fresh Butter twice a day For his shoulder out of joynt you must first set it in againe and afterward bind and roll it vp againe with splenters verie close and fast For the strangles or glandules vvhich happen vnder the Oxe his throat and spring from the braine ouer-cooled plucke away their glandules and after couer his head vvith some couering and chafe and annoint vvith Butter his throat oftentimes If his pallate be swolne open the swelling quickly vvith an incision knife or hot yron that so the corrupted bloud may run forth after giue him for his meat somâ— Grasse or soft Hay If he haue the Ranula vnder the tongue much swolne then open it vvith a hot yron or a verie sharpe incision knife afterward rubbe it vvith Salt and Oyle so loâ—â— as till all the corrupt matter be run out then in the end giue him some tender hearâ—â—â— or grasse to eat When the tongue is clouen or chopt vnder neath annoint those clefts vvith aâ— oyntment made of Aloes Roche-Allome and Honie of Roses all being mixt together then vvash them in Wine vvherein Sage hath boyled or some such other dâ—ying herbe If he haue lost his appetite cause him to swallow raw Egges well beat together with Honie and mingle Salt among his meat or giue him in drinke some horehouâ—d fiuely pouldred with Wine and Oyle or stampe the leaues of Rue Leekes Sâ—â—llage and Sage and giue him them to drinke with Wine For the eye that is troubled and darke blow within it of the poulder of Cuâ—â—lebone Sugar candie and Cinnamon verie finely pouldred For the swolne Eye applie thereto a Cataplasme made of the the flower of Wheat mixt vvith Honie or the vvater of Honie after the manner of pappe for children For a vvhite vpon the eye applie thereto a cataplasme made of Sal gemma and Masticke finely pouldred and mixt vvith Honie continue and vse this oftentimes For the Leeke of the Eye or tumour called Porrum growing vpon the Eye-lid foment the place vvith the Gall of any beast vvhatsoeuer it be or vvhich is better snip away the tumour with a paire of Cysers or make it fall away with â— threed tied verie strait afterward annoint the place vvith Salt Vinegar and Aloâ—â— boyled together For the Weeping Eye you may blow into it Tutia and Vitrioll made into fine poulder For the Cataract which is nothing else but an aboundance of vvaterishnessâ— ingendred eyther by ouermuch cold or by too long stay and respite within the Eye of the Oxe in that place where the watrie humour is placed vpon which the glassie humour swimmeth as the Chrystalline againe vpon it For the cure thereof take ground Iuie and stampe it long in a Morter of vvood of the juice 〈◊〉 out of it make a medicine for the eye insteed of this herbe if you cannot recouer it take the berries of Iuie or the leaues and draw the juice of them in manner aforesaid Continue and vse the one medicine or the other for many daies both â—â—â—ning and euening the Cataract will consume and wast away It is certaine that who so insteed of Water shall vse Wine shall seeme to deale more fitly and better to 〈◊〉 purpose Epiphora a disease of the eye called a drie inflammation of choler is when the beast â—eeth not but by halfes whether it be of the one eye or of both bloud taken away from vnder the eye doth correct and amend the sight And further you must continually drop honey into it vntill it be perfectly cured For bleered eyes which come with continuall falling downe of excrements out of the braine take Myrrhe fine Frankincense Saffron of ech two ounces mix them all togither dissolue them in cestern water make therof a Collirie to drop into the eies For the agues of Oxen you shall know it by their being exceeding restlesse and trembling all ouer their bodie by their great heat in the midst of their forehead and towards the roots of their hornes and in their eares their mouth is verie hot and sweat aboundantly and withall eat almost nothing at all the hanging oâ—t and drawing in of his tongue verie drie heauie in his head his eyes distilling and halfe shâ—â— his muzzle filled and all to be driâ—eled with flegmatike water and his taking of his breath long and yet notwithstanding hee doth not without great paine and much distance of time complaine himselfe or turne often The first day that you shall perceiue him thus sicke let him fast all the day long the next day let him bloud in the morning whiles he is fasting and that vnder the taile in small quantitie Fiue daies after you shall feed him with the decoction of Clot-burre with honey and brine at the least you shall offer him this before all other meat either greene or moist as shall be the crops of Lentils and other young sprours and buds which you shall thinke meet and conuenient for the beast wash his mouth thrice a day with a sponge dipt in vineger and after that you shall make him drinke verie cold water 〈◊〉 like manner three times and so you shall let him goe into some pasture ground vntill his Ague haue cleane left him The Cough of an Oxe must likewise be as carefully looked vnto as that of the Horse for it must not be suffered to grow old and endure long vpon him seeing 〈◊〉 is not curable but at the beginning you shall make him take fasting halfe a quarter of a peck of
Barly meale wherein you shall put a whole egge the shell excepted and with a quarter of a pint of cured wine you shall make him drinke it with a horâ—â— or otherwise Or else take of Dogges-grasse and stampe it after mixe and steepe it in warme water with Beane meale cold Gruell and the meale of Lentils all this being well mixed you shall giue it to the beast early in the morning For an old Cough it is sufficient to take two handfuls of Hysope old or new and make a decoction in common water after when you haue strained it you shall mix therwith of the flower of Starch two parts and cause the beast to take them thus The distilled water of Hysope may be put amongst or else the decoction of Mints and Hysope together The iuice of Leekes is good for the same being pressed out well and strongly and giuen with oyle Oliue for there hath not beene knowne so old and long growne a Cough which the roots of Leekes washed made cleane and giuen in decoction with the flower of Wheat hath not put downe and rebated the strength of Of the same effect is the flower of the euerlasting Tare commonly giuen and vsed or offred with hoâ—ied water at such time as the Oxe driueleth most at his mouth For all manner of pains in what parts of the bodie soeuer they be causing the Oxe that he can neither goe nor doe anie other thing well make somentations and apply cataplasmes with the decoction of Camomill Melilot and Linseed For the ach of the head bray Garlick in wine and make him let it downe through his nosthrils after bath all his head with the decoction of the leaues of Sage Marierome Lauander Rue Bay leaues and Walnut-tree leaues in wine Scabs are healed with Duckes grease mingled with oyle Oliue or else take the gall of an Oxe and powder it with Sulphur viuum adding thereto Myrrhe Oyle and Vineger and a little plume Allome well brayed and small powned Exulcerated places caused either without manifest occasion or else by some accident are verie much holpen with the powder of Galls well brayed in a Mortar So are they likewise by the iuice of Horehound wherein hath beene steept the soot of a Smithes Forge In the diseases of the flanks wherewith Oxen are oftentimes tormented you must make a Cataplasme of three handfuls of the seed of Coleworts with a quarter of a peck of Starch well powned together and mingled with cold water applying it afterward vnto the pained places But the most soueraigne that may be found is to take of the leaues of Cypresse without the boughes three handfuls and to doe as is abouesaid adding thereto strong vineger to knead and dissolue the same in but if this will not then take three ounces of Perrosin or Colophoni which is more hard and dissolue and make them liquid at the heat of the fire and whiles it is yet good and hot mixe therewith the flower of Barly and make it all boyle together and so you shall applie this cataplasme verie hot vpon the flankes and so vp to the reines It is to be knowne that the Oxe hath paines in his reines when he seemeth to draw his hinder parts after him and cannot lift his legges behind for his best ease he staggereth and soltreth behind he breaketh not vp his taile but suffereth it to draw all along after him his stale hath an ill sent and all his hinder loynes shew heauie mooue not but constrayned and that in mincing manner If there be any inflammation about them he pisseth red as bloud If this continue and that he cast forth much such there is then no more remedie but and if it be but a little coloured with bloud there is some hope of recouerie For this disease you shall cause him be let bloud vpon the taile veines behind or else of the veine called the Mother-veine which is found alongst the flanke to draw neere vnto the reines For his drinke make him to take the juice of Leeks vvith vvarme vvater or else his owne vrine For the inflammation of the muscles as well outward as inward of the reines and flankes vvhich commeth of some fall that the beast hath taken in some hard and stonie place and vvhich happeneth not without the companie of a contusion appoint that the Oxe which hath fallen so soone as he commeth into his house doe not remoue from one place bath the hurt part vvith cold vvater after that vse and applie vnto it comfortable liniments and seare-clothes which may not be too hot The markes of this disease are the outward parts ouer against the reines are hard the cods hung short being gathered into the bodie and that in such sort as that there is not much of them left out to be seene he stirreth not his hinder legs vvith any ease and vvhen he is laid he riseth not but vvith verie great paine Of verie great cold gotten by hauing trauelled in snowie and frosen places or else after some thaw the fault also may be committed in not hauing his pasternes so well bathed vvith vrine and couered ouer with dung as they should at euening after his labour for vpon these causes the heele groweth exuleerated and maketh shew as though it would fall off and loose his place there beginneth a bearing out vvhich afterward turneth to an vlcer and troubleth the gate of the Oxe the place must be verie deepely scarified and a sleight fire applied afterward to the places searified and againe vpon the places so scorched the sweet oyntment otherwise called oyntment of Roses vvith a defensatiue of vinegar and vvater and so bound vp and rolled The core once fallen out the place must be vvashed vvith vrine and vinegar made hot after this there must be an emplaister or cataplasme of Melilot made either of the fore appointed or of old Swines-grease vvrought and plied betwixt your two hands If the cods be swolne vpon any occasion whatsoeuer you shall annoint them euening and morning vvith sweet seame or else bath them vvith strong vinegar wherein shall be tempered sine fullers earth and the dung of Oxen. Some hold it for a naturall remedie to haue the dung of a dogg to cure the swellings of an Oxes genitories if so that they be often rubbed therewithall The Oxe is inchanted as vvell as the horse either by hauing eaten or by hauing passed vnder the crosse of a charmed straw or ouer a marked logge the signes are he becommeth sad and not cherefull and quicke as he vvas wont at his vvorke yea he consumeth and pineth away if there be not prouided for him a verie good remedie cause him to take downe through his nosthrils Bitumen judaicum Brimstone Bay-berries or Iumper-berries all mingled vvith vvarme vvater So soone as you know that the Oxe is sicke of any disease vvhatsoeuer it be cause him to take this purgation the root of the Sea-onion
or Harts-thorne and of common Salt all being boyled in vvater and taken in the same vvater vvarme and giue him nothing to drinke or eat vntill it haue done purging And to the end that you may keepe him from being sicke all the yeare at the beginning of the Spring Summer Autumne and Winter cause him to take downe a drinke made of the leaues of Capers Mercurie and Cypres pouned and mixed in water and let rest in the vessel one whole night and so continuing this for three mornings If he haue beene bitten of any Adder Scorpion or Shrew or Mad-dogge it 〈◊〉 ordinarie to annoint the wound with Oyle of Scorpions or with Sope tempered and softened in Vinegar also some vse to vvash them with the decoction of Bâ—â—â—â—burre And against the stinging of Hornets it is accustomed to rubbe the place with Ceruse tempered in Water and some doe sprinkle the place of the Oxe his feeâ—ding with the dâ—coction of Bay-berries thereby to cause the Oxe flies to auoid and keepe away or else they rub the Oxen themselues with the said decoction and if he be alreadie stung some doe moisten the place with the Oxe his owne driuell The small beast abiding in the grasse called of the Latines Buprestis and resembling in soâ—â—e sort the beast which the French men call Fouillemerde if it be eaten of Oxen Kine or Horse as they feed in the meadowes it so swelleth them as that they burst and die as we haue obserued in many in the yere past 1572. Now if the Neaâ—heard doe perceiue that any of his Oxen or Kine haue eaten any of these beasts he must make them presently to drinke some Cows milke or the decoction of drie figs or Dates in Wine and withall giue them verie strong Clysters For the scabbe some rubbe them with bruised Garlicke Sauorie Brimstone and Vinegar of Galls stamped in the juice of Carmint or Hore-hound and Iuie And as for vlcers they are rubbed with Mallows stamped in white Wine and as for 〈◊〉 and apostumes they must be killed with strong leauens onions lillies or squils and vinegar and afterward to digge them out and wash them with the beasts owne 〈◊〉 hot and also put into the hollow places tents of Tarre and finally lint dipt in Goata or Oxe sewet For the paine of the Eyes if they beswolne and puffed vp there must be made an Eye-salue of the floure of Wheat kneaded with Honie and Water If there be in them euer a spot or naile you must take Sal-armoniacke and make an oyntment thereof with Honie When the Oxe hath his eye continually trickling downe teares and berayeth all his cheekes with the humour dropping downe from it take of the pappe that is made with Wheat floure and make a cataplasme to be applyed vnto the eye The vvill Poppie stalke and root stampt with Honie serueth to make a medicine for this purpose In the paines of the flankes which oftentimes torment Oxen you must make a cataplasme of three handfulls of Colewort seed with a quarter of a pecke of Starch well stamped together and tempered with cold water and after applie it vnto the parts pained The best remedie that can be found for them is to take of the leaues of Cypres without the boughs three handfulls and to doe as before adding to them strong vinegar to worke and dissolue them in In the paines of the reines you must let him bloud in the veines vnder the tayle behind or else the veine called the Mother-veine which is found along the flankes drawing neere vnto the reines for his drinke giue him of the juice of Leekes with warme water or else with his owne vrine For the scabbe you must rubbe it with his owne stale and with old salt Butter or annoint it with Perrosin melted in white Wine Vnto Lice you must vse the decoction of the wild Oliue tree with Salt and you must take away the bladders which he hath vnder his tongue For the paine of the Lungs some make him drinke the juice of Leeks with sweet white Wine and some put into his eare the root of Hazle tree For the difficultie of breathing some doe pierce his eare or the great skinne of his throat with the root of Beare-foot or Lyons-paw or Hellebor If he haue his should pitcht and shrunke you must let him bloud vpon the foot behind and on the contrarie side and if both his shoulders should be shrunke then you must let him bloud on both his hinder legges If he haue his necke broken and the chine bagging and swolne you must let him bloud vpon one of his Eares and if it be in the middest of the necke then of both and lay vnto the disease an emplaister made with an Oxe marrow and sewet of a male Goat molten in equall portions in Oyle and Tarre or melted Pitch as also to rub the swelled part with a collop of Bacon without anie fat and which is of a Hogge and a little heated and this to be continued morning and euening the space of fiue or six daies If his feet swell you must apply vnto him a Cataplasme made of the leaues of the Elder tree stampt with seame made of Hogges grease If his hide cleaue to his bones you must bath him with wine either alone or mingled with honey If he halt by taking cold on his feet you must wash them with his owne stale old and warme If it come through aboundance of bloud falling vpon his pasterne and foot it must be dissolued by rubbing it hard and scarrifying it If yet it will not away and be notwithstanding but newly fallen downe you must cleaue the horne of the hoofe at the tip thereof euen to the quicke and so cause it come forth and wrap his pasterne in a Leather pouch in such sort as that the water may not hurt him till he be whole If he halt by reason of some sinew hauing taken a blow by some other beasts heele then you must bath his legges with oyle and salt If it come with anie swelling in the knee you must bath it with vineger made hot or with the decoction of Millet and Linseed In all such haps you must burne with a hot yron the part diseased and then put vpon it fresh butter washt in water and vineger and after in the end to make an oyntment with salt butter and the grease of a male Goat If it grow vpon anie splint or dash against anie stone or stocke you must bath the place with hot stale and lay vpon it old Hogges grease melted in Oyle and Tarre And there is nothing that will more keepe them from halting than to wash their feet with cold water so soone as they be vnyoaked and after to chaâ—e them with old Hogges grease If the horne cleaue or shiuer you must first foment it with vineger salt and oyle mingled together after put vpon it old Swines
he shall make them drinke pottage made of a pint of Wine stamped Garlicke and tenne whites of egges or else the iuice of red Coleworts mixed with white Wine In the meane time hee must take away from them their Oates and Barly altogether and to feed them with nothing but their owne and accustomed Fodder and Grasse meat to see and if they will recouer through the time of the yeare It will be good also to put within the sheath of their yard a Collirie of Honey boyled with Salt or else a Gnat or line Flie or quicke Fleas or a prettie little piece of Frankincense as also to lay vnto the Reines and Flankes Oyle mixed with Wine or else to annoynt his yard with Wormewood stamped and boyled with Vineger and moreouer to squirt a Syring full of coole water against his cods These Medicines are good when the Vrine hath scalded the priuie parts or when they haue great heat in their Vrine The cruell paine of the Head and rage of the Horse is cured by the often vse of Smallage and much Branne in which you shall haue chopped the leaues of Lettuce and Barly straw newly gathered let him bloud vpon the place where the braine lyeth or vpon the temples or vpon both places and let him stand in a verie darke Stablâ— and such a one as standeth low You shall know if hee haue paine in his head by the distilling and dropping downe of water from it in that his eares-will be withered and hanging his necke and head heauie and hanging downe The ouer-cooled Horse is cured by giuing him to drinke Swines bloud all hot with Wine or Masticke and Rue boyled with Honey or a little common Oyle with Pepper This disease commeth vnto him when as sweating and being hot he is set in a cold place and thereupon it draweth vp his sinewes and hardeneth his hide you must set him in a verie hot place couering him verie warme with couerings downe to the ground and putting vnder his bellie seuen or eight great thicke stones red hot you shall quench them there by casting warme water vpon them by a little and little and oft that so by this meanes the heat may make him sweat The naile in the eye shall be lifted vp with a little small needle of Iuorie and then cut quite away with Scâ—â—ars or else make a powder of a greene Lizard and Arsenicke put it into the eye for to fret away the naile Against the suffusion there is a singular remedie an Eye-salue made of the iuice of ground Iuie stampt in a Woodden Mortar or else the iuice of the berries of Iuâ—e running along vpon the ground or the leaues of great Clarie beaten and stamped in a Mortar in Wine after that you haue let the Horse bloud vpon the veine of the eye that hath the suffusion and to continue this remedie manie daies euening and morning Or else blow into the eye through some Pipe or Quill the bone of Cuttle powned small or the seed of Rocket whole or else the seed of the hearbe called Tota bona and there let it alone till by his vertue it haue cleansed and taken away the spots or the powder of the yolke of an egge and salt burnt together and put into the eye or the powder of Sal-Armoniake Myrrhe Saffron and the shauings of the Cuttle bone The strucken eye is cured by applying vnto it a cataplasme made of bread 〈◊〉 steept in coole water or bread tosted and steept in white wine if this doe no good you must open the head veine The bleared eye is cured by an eye-salue made with frankineense myrrhe starch and fine honie as also by a frontlet made of frankincense mastick finely powdred â—â—nd brayed vvith the vvhites of egges applied to the brows and suffered there to lye â—ntill the eyes cease to shed teares and after to raise the frontale vvith annointing the â—â—dges thereof vvith Oyle and warme water beaten together The scarres of the eyes are healed with rubbing them vvith your owne fasting â—pittle and Salt or vvith the powder of the Cuttle-bone mingled vvith burnt Salt or the seed of vvild Parsnep pouned and pressed out of a linnen cloth vpon your eye scarres All paines of the eyes are cured by annointing them vvith the juice of Plantaine vvith Honie The Enceur doth bring present death vnto horses vvherefore you must so soone as euer you see the brest kernell to be swolne plucke it away immediatly without 〈◊〉 staying and if in thus pulling of it away any veine should burst you must tie it 〈◊〉 both ends with a silke threed looke how much the kernell shall grow greater so much greater an impostumation it would make and not so onely but therewithall â—â—â—ause death The horse hauing drunke much or watered verie quickly after his heat and trauaile and vpon it growing cold and not being vvalked doth beget the Auiues which doe but little differ from the disease called the Kings-euill because as well in beasts as in man the Kings-euill commeth of too much cooling of water the throat hauing beene heated vvhereupon the horse looseth his appetite to eat and his rest likewise and his eares become cold you must presently prouide to helpe him in taking away the Auiues after this manner Bend downe the eare betwixt his necke and his chyne make incision with a knife for the purpose along vpon the hard fleshinesse which one would say to be nothing but a verie whitesinew plucke away the white carnositie or fleshie substance lay to the place as well within as without a linnen cloth dipt in the white of an egge couer the horse by and by vvith a good couering and vvalke him so long as vntill that his eares become warme giuing him a drinke made with water salt and meale but first causing him to eat a little good Hay let him rest three daies in the stable and eat and drinke there or else make him hot fomentations and those of such things as are proper in that case to be applied vnto the part for to remoue the humour afterward applie a cataplasme made of Barley meale and three ounces of Rosin all boyled in due sort in good strong red wine and when the matter shall be gathered and readie for suppuration giue it a gash with a knife to let the suppurated and ripe matter out afterward put in the hollow place tents wet in water oyle and salt with bolsters layd vpon them and dipt in the same This disease craueth a speedie remedie for and if you stay till the Auiues be gotten vp higher it is past hope of curing The Squinanciâ— otherwise called the disease of the throat and swelling of the tongue requireth first of all that the horse should be let bloud vpon the veine vnder the tongue or of the palate of the mouth after that a fomentation for the whole mouth and for the tongue with warme water then after that
and Centaurie alike much of all two ounces of the seed of turneps harts 〈◊〉 one ounce and vvith vvhite vvine it will serue to take at three times the day after the three aboue named you shall make him a clyster of the decoction of Wormewood and Rue putting thereto in the strayned liquor two Oxe-galls and an 〈◊〉 of Aloes Against the flux of the bellie which some vse to call the current there is made a drinke of great seruice and vse of the powder of gals with red vvine and the flower of starch tempered together or else iâ— the flux come of taking cold giue him 〈◊〉 dipt in sweet Red vvine and rose-Rose-water and rub his reines and bellie with 〈◊〉 vvine Oyle of Roses and a little Salt For the flux of bloud passing by vrine you must let him bloud of the veine of 〈◊〉 breast afterward make a decoction of Wheat with sweet Seame and the powder of the rinds of drie Pomegranats straine them all to make a drinke for to giue him euerie morning not putting him to any trauell at all Likewise you shall applie a 〈◊〉 plasme vnto his backe and reines made vvith Knoâ—grasse Boleâ—armoniacke and the bloud of the beast mingled together with strong vinegar or thicke red vvine which may also serue for them that haue their reines relaxed or haue beene pricked vvith 〈◊〉 Lancet A restie horse for to make him goe forward must haue a coarde tyed vnto 〈◊〉 cods and it must be so long as that reaching betwixt his forelegs it doe come vp 〈◊〉 high as that the rider may hold it in his hands and so may pull it hard wheâ—as the horse should offer to goe backward but if it be in a Gelding you must bumbast 〈◊〉 buttocks with a good long sticke taken hot out of the fire and burnt at the end for 〈◊〉 will make him goe and likewise if you vse the same course in his rearings it will â—â—â—rect him and make him leaue them If the horse at any time vvith eating of his hay doe eat any venimous beast as Scâ—â—pion Spider or the venimous flie called Buprestis he must be couered till he 〈◊〉 and then in all hast let him bloud in the roofe of his mouth which so soone as it is 〈◊〉 forth shall be giuen him againe to drinke warme and in such quantitie as it 〈◊〉 forth for his meat giue him leekes and wheat boyled together Looke more aboâ—â— in the Chapter of the Neat-heard or Oxe-keeper For the stinging of Vipers a liue Cocke slit through the middest and applied warme vnto the vvound is much worth and presently after this a powder of the 〈◊〉 of yellow Daffodill with strong vvine and Salt made all in a drinke for him or 〈◊〉 the root leaues and fruit of vvild vine made in ashes and drunke with good 〈◊〉 or else take presently that kind of buglosse called Echium and draw out of it a good pint of juice hauing first watered it vvith vvhite vvine or vvater of Cardâ—us 〈◊〉 It you perceiue that the leafe vvill not yeeld you juice ynough of it selfe 〈◊〉 the horse first to drinke that vvhich you haue and after applie the substance of 〈◊〉 hearbe vpon and about the stung place and couer it The Shrew by her biting of the Horse maketh him oftentimes to dye as 〈◊〉 haue oftentimes seene both in Horse and Oxen this is a beast as bigge as a 〈◊〉 of the colour of a Weâ—ill vvith a long snout and a short tayle she fasteneth vpon 〈◊〉 infecteth most chiefly the cods and maketh foure small vvounds for to heal◠〈◊〉 venimous biting you must cause him presently to take downe through the â—â—ose â—â—â—â—leaues stamped or powdred with vvater and to applie vnto the place that is 〈◊〉 â—ummin and Garleeke stamped together and in case there be any vlcer you must â—ment the place with Brine or with the decoction of the Mirtle-tree and to scatter â—nd sprinkle thereupon the powder of burned Barley or of a Pomegranat rinde â—ooke more in the chapter of the Ox-keeper The biting of a madde dogge hath for a singular remedie if it be vsed before it be 〈◊〉 daies the flowers of Medicke fodder burned and mixed with old Swinesâ—rease and applied vnto the wound or else to stampe it with old white Wine and â—â—use him to drinke it Also the root of the Eglantine-tree made in powder and put â—pon the wound or giuen him to drinke with good old Wine Likewise the Berâ—ies of Elder-tree or the juice of the leaues thereof or of Ashe-tree Hens dung swallowed by hap bringeth frets and wrings in the bellie for which â—â—ke of old Smallage and drie two ounces and cause him to drinke them with Wine â—nd Honie afterward walke him vntill his bellie rumble and that he begin to dung The leane horse may be made fat if you giue him to eat Fasels or long Pease boyâ—ed in vvater and mixt amongst his prouender but and if he should be so weake as â—hat he could not swallow them downe you must strengthen and get him into couâ—age againe making him sup egge-yolkes with sugar in verie good quantitie warme vvater mixt with Salt and meale of Millet and giuen to the horse doth greatly fat him Also Panicke Rice and Millet boyled and mixt with Beane-meale and Salt â—are excellent good and it would be giuen him foure times a day but not much at a time least the horse should cast it vp againe It commeth to passe sometimes that Mares are troubled with a kind of rage that is to say vvhen they see their owne pictures in the vvater they are taken with loue and hereupon they forget to eat and drinke and drie vp their heat or signe of desiring the horse The signes of this madnesse are manifested by their running thrâ—â—gh the pastures as if they were spurred oftentimes looking round about them as if they sought and desired something They are cured of this madnesse by being brought vnto the water for when they see by their shadows how ill fauoured they be they will forget the first shape which they had beheld before For a Horse that is troubled with the Yellowes you shall first let him bloud in the necke veine and in the roofe of the mouth then take a quart of Ale a handfull of Celandine fine spoonefuls of Honey three ounces of Cummin seed beaten to pouder a little Saffron and a handfull of Tyme boile these together then straine it and giue it the Horse to drinke luke warme If your Horse be troubled with the Staggers you shall first let him bloud in the necke veine and take from him great store of bloud then take Veriâ—ice and Bay salt beaten together with a good prettie quantitie of Assafetida and dip in Flax hurds therein stop it hard into the Horses eares and then bind them vp so as the medicine may by no meanes fall out and doe thus diuers daies together and if need
the tooth-ach 〈◊〉 the paine being drie and thrust into the teeth it rooteth them out put 〈◊〉 decoction and drunke oftentimes it breaketh the stone it maketh a good colour 〈◊〉 the face and a sweet smell in all the bodie excepted onely that it maketh the vrine strong and stinking CHAP. XXX Of Garden and Water-Cresses GArden-Cresses so called because they grow at all times and are of great nourishment as also Water-Cresses doe loue moist places and the little Brookes rising from Springs and other little Riuers whereforâ— they aske no other labour in Gardens but to be planted neere to 〈◊〉 that they may grow well and to be watered euerie day hauing water 〈◊〉 at their foot Both of them are verie good in Salads of Lettuce and haue great force against the Stone and difficultie of Vrine And furthermore Cresses of the Garden made in a Cataplasme doth resolue Carbuncles the Sciatica Cat-haires and all other sorts of Impostumes especially if it be mixed with Leauen it killeth the Wormes The iuice thereof drunke with the iuice of Mints and Wine doth the like The iuice of Water-Cresses dropped into the eare doth heale the paiâ—â— of the teeth comming of a cold cause The seed of Cresses chewed and held 〈◊〉 the mouth is good against the palsie of the Tongue In the palsies of othâ— parts there must be applyed vnto the said parts bagges full of the seed of the said Cresses hauing boyled 〈◊〉 first in Wine The same remedie is good also for the Colicke Water-Cresses in a fomentation comfort a cold stomacke prouoke the termes mundifie and cleanse the mother and prepare it to conceiue They dissolue the colicke of the mother if you frie them with Mugwort vpon a hot fire 〈◊〉 sprinkling them with red wine and applying them vnto the bellie They are verie singular against the paines of the mother after Child-birth if with the flowers of Camomill and the leaues of Mugwort all chopped small and incorporated with foure yolkes of egges you frie them all in a frying-panne with the oyle of Lillies and applie it hot vnto the bellie and nauell The iuice thereof rubbed aboâ—â— the cods stayeth the flux of the seed in the night time A Cataplasme made of the leaues of Water-Cresses of the leaues and rootes of Turneps and of the rootes of Parsley all chopped small and fried with pure wine and butter and applyed 〈◊〉 the stomacke and the groine causeth the vrine that hath beene long kept to 〈◊〉 away and auoid CHAP. XXXI Of Saffron AS concerning Saffron as shall be said hereafter it loueth an indiffereâ—â— soyle not strong not dunged but yet well eared lying vpon the Sunne and well digged and it commeth verie well in the place where Onions haue growne It loueth not water and standeth in awe of the Moule and Mice It groweth better the head being set than the seed being sowne for indeed it is not vsed to be sowne but the heads of it onely to be set as the heads of Lillies Leekes or Sea Onions are They are planted and set by ridges in Aprill and May. The heads are let ripen on heapes in the shadow of the Sunne some eight daies before they be set and this must be in such a place as is not moist They are set in a well-digged earth with their roots and a good distance one from another as namely about halfe a spanne and three ynches deepe It groweth the better if it be a little footed vpon It flowreth euerie yeare in Autumne for one whole moneth together and then letteth the flower fall but it keepeth his leaues greene all Winter long vnto the Spring and then it beginneth to wither and maketh no shew at all in Summer It may continue good being set and plantâ—d for nine yeares and then if it be remoued into some other place it will be able to doe further good It is true that it springeth forth manie cloues and kernels which must be taken away euerie three yeare or else the root would be choaked and smothered Some doe set it as being the best time from after mid August vnto mid September and cast at the roots of it the drosse of Grapes as it commeth from the Presse and leaue it in the earth two or three yeares and euerie yeare in Aprill and May the dried part of the hearbe is tyed vp and troden into the earth some two ynches deepe without hurting of the root and after you haue cleansed the grassie part and leaues thereof and that the flower shall be ripe as in August and toward Autumne it shall be gathered in the morning at Sunne-rise and reserued in a close and drie place Furthermore the Saffron is knowne to be good if it be fat if being holden in your hand it make a noyse and if being put into anie liquor it dissolue if being handled and held vp to the face it procure a certaine kind of biting or pricking vnto the eyes if it be of a golden colour if it dye the hand with his colour and haue somewhat a â—harpe smell and pricking and if it be not brittle and verie readiâ— to breake Saffron taken in a verie small quantitie is good for the weakenesse of the stomacke and fainting of the heart it keepeth from being drunke and healeth the bitings of Serpents and Spiders if it be taken inwardly or applyed outwardly in great quantitie it procureth swimming and paine in the head and bringeth a â—oggie mist ouer the eyes CHAP. XXXII Of Nauets great and small NApes and Nauets called of the Latines Napi are two diuers sorts of one kind but notwithstanding differing in taste colour and greatnesse for the Napes are greater and drawing toward a yellow colour lessâ— pleasing the taste Nauets are lesse white and a great deale more sauorie both of them are sowne after one fashion in a well-digged ground and withall well enriched and made verie good that so they may goe downe a good way and worke themselues deepe into the ground or else in a ground which is intended to be made fertâ—e or vpon Stubbles which haue beene newly plowed or betwixt Millâ— and Pannicke The seed is vsed to be mingled with earth broken into small powder that so it may sow the more clearely not falling manie together it must not be aboâ—â— three yeares old for if it be elder it bringeth forth Coleworts And if the seed 〈◊〉 beene steeped and moistened in milke or sweet wine or honied water two or three daies before it be sowne it will be verie much the better And if they come 〈…〉 thicke there is some part of them to be taken vp and set in other places They 〈◊〉 be well wed and digged and the fairest and greatest kept to haue the sâ—â—d of 〈◊〉 They are sowne in August When you goe about to sow them you must looke thâ—â— the earth haue beene newly watered with raine for so they will grow betteâ— And aboue all things it must be looked vnto
through a Limbecke in Maries-bath doth maruailously heale the Agues caused of the obstructions of any noble part and which is more it killeth the wormes and wipeth away all the spots of the face it they be often washed therewith It is exceeding good against the inflammation of the eyes It is verie soueraigne against any infection or mortall sicknesse if it be drunke with Water and Honie it abateth the swelling of the bodie and easeth the colicke whether it be in the stomach or in the bowels it also cureth the biting or stinging of venimous beasts and it causeth a woman to be deliuered of her dead birth The root is a present remedie against the Plague not onely in men but also in all â—orts of cattell it is a speciall preseruatiue against all poyson and a meanes to withstand all putrefaction in regard whereof the Switzers mingle it amongst their owne meat and the sodder or prouender of their cattell that so they may continue in good health Arsmart so called because the leaues applied to the fundament for to wipe it doe cause great paine and of the Latines Hydropiper doth require a marshie ground full of water or at the least verie moist or often watered and it groweth rather being planted of a root then sowne of seed It is verie singular in ointments for old vlcers and fistulaes as also in clysters for bloudie fluxes the leaues thereof washed in cold water and applied vnto wounds and vlcers either of man or beast doe take away by and by the paine thereof and doth throughly heale them as the swellings or gaules vnder the saddles of horses that 〈◊〉 hurt if they be renewed euerie day and the horse needs not to be forborne for all that Or else take the hearbe new steepe it in water and wash it then rub therewith the swolne or gauled place then put the hearbe in some place where it may quickly rot or else burie it in some fat ground and coâ—er it with a great stone so soone as the â—hearbe is rotted so soone will the fore be healed If you spread it all greene in the bed it killeth fleas you shall keep powdred proke from wormes if you wrap it in the leaues of this hearbe thâ— juice thereof dropped into wormie eares doth kill the wormes that is in them Eye-bright delighteth in a leane ground and shadowed place and yet where moiâ—ture is not altogether wanting such as are the meadows and little mountaines is groweth of roots not of seed It is singular good against the dimnesse waterishnesse â—ataract rheume and weaknesse of the eyes being either applied and layd thereto or â—aken inwardly by the mouth there is a powder made of â—he dried leaues which beâ—ng oft taken by the mouth with the yolke of an egge or alone or mixt with aloes â—nd swallowed downe with Fennell-water or with water of veruaiâ—e doth comfort â—nd strengthen mightily the weake and diseased eyes some vse much to take Winâ— wherein eye-bright hath beene infused and steept a long time for the same purpose or the powder vsed with wine but the powder alone or the decoction without wine 〈◊〉 a remedie far more certaine than the wine of eye-bright as I my selfe haue proued â—y experience in as much as the Wine by his vapours doth fill the braine and proâ—ureth rheumes and therefore if you would auoid these inconuenienees you must â—elay your Wine vvith the vvater of Fennell or mixe Sugar therewith 〈◊〉 de â—illa-noâ—a aâ—â—irmeth that by the continuall vse of this heâ—healed an old man which â—â—ad alreadie wholly lost his sight by the often vse of the leaues of this hearbe as well 〈◊〉 as drie as well in his drinke as in his meat Veruaine as well the male as the female must be planted of roots in a moist soile â—nd that it may grow the fairer it requireth to be remoued and that into a place of â—he like nature and qualitie Besides the helpes that this hearbe affordeth vnto vveake eyes it is also good aâ—ainst the paine of the head teeth and vlcers of the mouth and principally in the â—â—fections of the skinne as the itch the tetter the flying-fire the ring-worme the â—prosie the Gangrena and Shbaâ—lus if it bâ— vsed in manner of a bath 〈◊〉 in manner of a foâ—entation made with Fâ—mitorie in Water and Vinegar Elicampane must not be sowne of seed because the seed hath no power to 〈◊〉 but it must rather be planted of the young sprouts pulled gently from the 〈…〉 that in a verie well tilled ground and which hath beene manured not verie 〈…〉 yet ouershadowed It is good to plant it in the beginning of Februarie leauing 〈◊〉 foot distance betwixt plant and plant for it hath great leaues and the roots do 〈◊〉 verie much as doe the young sprouts or roots of Reed The Wine wherein the root of Elicampane hath steept for the space of four◠〈◊〉 twentie houres is singular good against the colicke as we haue alreadâ—e said in 〈◊〉 first booke the juice of the root is singular good to continue and keepe the 〈◊〉 and beautifull hew of women The decoction of the root is likewise good 〈◊〉 â—â—joyce the heart and to prouoke vrine and the termes of women as also to 〈…〉 to spit out but then it must be vsed inwardly and whiles it is new and greene 〈◊〉 when it is old and drie it is fit to be vsed outwardly and not to be taken into 〈◊〉 bodie Dittander which hath the tast of pepper and mustard for which cause it is 〈◊〉 of the Latines Piperitis must be planted before the first of March cut as the 〈◊〉 but not so oft for feare it should die with cold It will continue two 〈◊〉 prouided that it be carefully weeded and dunged it continueth in many 〈◊〉 whole ten years and it cannot easily be destroyed The root of Dittander stamped with Hogs-gâ—ease or with the root of 〈◊〉 and applied in forme of a cataplaâ—me vnto the Sciatica doth cure it throughly It taketh away the great spots freckles and scales or pilling of the face by 〈…〉 the thin skin wherein these are fixed and as for the rawnesse left after the away of this skin it is healed easily with ointment of Roses Great Celandine groweth in euerie ground so that there be any shadow 〈…〉 and it would be sowne in Februarie and may so continue ten yeares so that â—waies after it hath cast his seed the stalkes thereof be cut downe within 〈…〉 of the root The juice of the flowers mixt with honie or womans milke or some othe◠〈◊〉 asswage the sharpenesse of it doth take away the spots in the eyes 〈…〉 scartes and vicers healeth the ring-wormes and itch of the head and the 〈…〉 the haire of little children The Alchymistes doe make great account of it 〈◊〉 their extractions of mettalls Some say that the old Swallows doe recouer the 〈◊〉 of their young ones being pore-blind by applying vnto their
fresh butter of ech alike mixe all and let them worke together in an earthen pot set in the Ouen with this Oyntment rub the akiâ—â—g parts or else infuse the flowers in oyle with mans grease set in the heat of the Sunne Some also make an Oyle of the seedes pressing it 〈◊〉 of them Orpin groweth for the most part in moist and shadowie places The Countrâ—y people doe by their good wills plant it vpon Saint Iohns night in dishes or vpoâ— trenchers of wood in some cleft of a wall the foot being thrust into clay and theâ—â— they set it where it abideth a long time greene growing and flourishing if it be now and then watered The liquor of the decoction of the leaues is a soueraigne remedie to heale wounds and stay fluxes of bloud for inward wounds and vlcers and for burstings and ruptures Goats-beard groweth verie well in a moist ground and shadowed and craueth to be oft watered The Latines call it Vlmaria because the leaues are like to the leaues of Elme The root and leaues made in powder doe cure the flux of the bellie and bleeding The distilled water being drunke is singular good for wounds both inward and outward Ground-Iuie groweth likewise in a moist and shadowed place The decoction of the leaues hath great power to take away the obstructions of the liuer and spleene to prouoke vrine and the termes in women There is made of it an excellent balme for new cuts and wounds also for the Collicke ministred in Clysters or taken in drinke putting the small chopt leaues into a Glasse-violl well stopt with gummie wax and strong parchment and setting the said violl in Horse dung for the space of fortie daies The iuice thereof with the rust of Brasse is a fit medicine for fistulaes and hollow vlcers the decoction thereof with Betonie Pimpernell Mouse-eare Bistort Horse-taile Tormentill red Coleworts and Dittander is singular for wounds in the principall and inward parts if it be oft vsed This ground-Iuie is otherwise called of some Ale-hoofe and it hath a most singular vertue for the curing of all manner of â—ore eyes either in man or beast if you take it and beat it well in a mortar and drop into it three or foure drops either of white rose-Rose-water or the water of Eye-bright and then straine it into a cleane Glasse-bottle and keepe it close then wash the sore eye therewith when occasion is ministred and the oftener in the day that you doe wash the sore eye therein the better it is and the sooner recouered Hounds-tongue groweth easily in peblie and vntilled ground The leaues powned and applyed vnto burnings the wild-fire old vlcers wounds and inflammations aches fluxes and hemorrhoids doe verie much good There is made a singular Oyntment for wounds of the iuice thereof mixed with honey of Roses and Turpentine There are also made thereof pilles to stay vehement and violent rhewmes Adders-tongue doth require aboue all other things a fat place well tilled and moist it groweth also in medowes but it is destroyed by and by and spoyled The leaues stamped and applyed vnto burnings inflammations burstings and principally vnto wounds and maligne vlcers are of a maruellous effect There is a balme made of the leaues thereof for the same effects whereunto some put Turpentine Red wine wherein this whole hearbe hath beene steeped is good to stay rhewmes falling downe vpon the eyes Goose-grasse doth grow in anie kind of ground and hath no need of great tillage Some doe distill the water of it which is singular good against the Pleurifie and other paines of the side being taken in the beginning of the disease as also against the bitings and stingings of venimous beasts and to coole the heat of Cankers Corne-rose craueth a fat ground and well tilled such as are Corne-grounds wherein we may see them grow faire and verie well blowne The flowers of Corne-rose as well the great as the small either in decoctions or the distilled water or in syâ—rups or in powder the weight of halfe a French crowne are singular meanes to prouoke spitting in Pleurisies and to cure the same Bastard Dittanie in like manner requireth a fat ground and well tilled and therewith a diligent care to water it and to keepe it from the coldnesse of the ayre The seed root leaues and flowers as well in powder as in a decoction doe prouoke vrine breake the stone prouoke the monethly termes cast out the dead conception and after-birth being eaten with Rubarbe they kill and cast out the wormes The iuice applyed outwardly doth draw forth thornes and thistles and stumpeâ— of splints Knot-grasse is called in Latine Polygonum it groweth by the edges of Vineyards and fields that are badly tilled especially when it is a moist yeare Amongst the principall vertues thereof the distilled water is soueraigne against the difficultie of vriâ—â— as I haue oft proued by experience Salomons-seale must be set in a drie ground and raised high The root whiles it is new being powned or the iuice of the same wipeth out freckles spots blew markes of blowes falls or other such like thing whether they be in the face or in anie other part of the bodie Some distill the water which as verie good for the paintings of women Great Dragons must be planted in a shadowed place and good earth The small Dragons loue a moist ground and waterish as neere vnto the Fountaine in the Garden Their rootes boyled or rosted and mixt with honey and afterward taken as 〈◊〉 Eclegme doe profit greatly for shortnesse of breath difficult and hard coughs and painefull getting vp of the spittle in such sort as that they cut ripen and wast the grosse humors and slimie Being powdred and mixt with honey they heale maligne and corroding vlcers especially the Polypus Their leaues spread vpon Cheese doe keepe them from spoyling and â—otting If the iuice thereof be mixed with honey and put into the eyes they take away all manner of paâ—â—e and aking thereof Also who so batheth his hands in the iuice thereof may handle anie venime without danger Also it is a great cooler of lust and maruellously abateth all lecherous cogitations As concerning the Nettle it hath no need either of sowing or setting for it commeth vp in Gardens more than one would haue it yet notwithstanding it is not without his great vertues as well the Greeke Nettle as the Hungarian or dead Nettle The leaues and especially the rootes of dead Nettle stamped and put vpon the nosthrils doe stay the bleeding of the nose and their iuice rubbed vpon the brow doth as much The leaues of the stinging Nettle stampt with a little Myrrhe and applyed vnto the nauell in forme of a Cataplasme haue great power to prouoke the termes of women Their iuice drunke a certaine time prouoketh vrine and breaketh the stone A Liniment prepared with the leaues of Nettle Salt and Oyle doth
especially the root being applyed vnto anie part is as causticke as Pigeons dung or the Causticke stone or anie othâ—â— the most violent cauterie that may be found for though you put betwixt the 〈◊〉 and the hearbe a Linnen cloth fiue or sixe double yet it will not leaue to 〈◊〉 and pierce deepe euen vnto the flesh This is the hearbe which being steept in Dâ—â—gons bloud the cursed rogues and wicked rouers vp and downe doe rub their 〈◊〉 legges and thighes withall thereby to exulcerate them that so they may moue thâ— people with remorse and so get the larger almes This is the hearbe which siâ—iâ— calleth Crowfoot and which is so much esteemed for the Plague and Plague 〈◊〉 called a Carbuncle Take saith he Crowfoot hauing a root like vnto a small 〈◊〉 Onion this root either alone if it be bigge ynough or two or three of them stâ—â—ped and laid vnto the thombe of the hand that is on that side in the arme whereof the Plague is broken out or vnto the great toe of that foot that is on the same side thâ—â— the groine is that hath the Plague-sore and there leaue it foure and twentie houreâ— and it will make blisters which breaking of themselues doe let runne out the 〈◊〉 of the Plague drawne thither by a veine common vnto both parts but because that this root is verie strong you must put betwixt it and the thombe foure or fiue doâ—bles of new and strong cloth or six or seuen of thinne and worne cloth and so 〈◊〉 it and bind it vp and afterward you shall heale the vlcer of the thombe with the yolkes of egges and fresh butter beat together with a little of the middle Conâ—fâ—â—â— stamped with them or a little washt Aloes and if you cannot haue it new the dries also good for the same purpose but then you need not so manie doubles of cloth betwixt them This operation and worke is quickly done and certainely withoâ—â— bloud-letting or other euacuation Pettie whin groweth in euerie ground whether it be medow plowed land drie scorched moist tilled or not tilled The Husbandman doth greatly abhorre 〈◊〉 hearbe whereof he cannot by anie meanes rid his grounds The root is singular 〈◊〉 well in powder as in a decoction or in the water distilled from it so that before it be distilled the root be steeped in Malmesey twice so much as it weigheth for 〈◊〉 prouoke Vrine Womens termes and to procure the opening of the obstructions of the Spleene and Liuer but aboue all to breake into powder and driâ—â— forth the Stone as also to wast such â—arnosities as may be begotten in the bladder and conduit of the yard The powder must be taken with white Wine Theâ—â— is also made a kind of Wine of this root during the Vintage time with new Wine and white Grapes put into a Vessell adding thereto a certaine quantitie of Winter Cherries The Dittanie of this Countrey groweth in a drie ground being also stonie and open vpon the Sunne The root is much commended against Poisons and Veniâ—â—â— Wormes in children and cold diseases of the Matrix Being taken inwardly by dâ—coction or in powder with Wine the weight of two drammes or applyed or ministred in a fume it moueth the termes in women it bringeth forth the after-birth and dead child it also driueth out the stone from the reines but principally it is good for the Pocks taking it euerie morning a long time the weight of a dramme with 〈◊〉 decoction of Guaiacum It is profitable also against the Plague euerie way that 〈◊〉 can vse it Germander called of the Latines Chamâ—drys that is to say a small Oake because the leaues are like to those of the Oake requireth no other ground or manner of ordering than Dittanie This hearbe is called the Fâ—auers scourge because the decoction thereof being drunke in the morning for a certaine space doth driue away and make an end of the tertian agues the leaues eaten in a sallade in the morning fasting it preserueth from the ayre and pestilent contagion no lesse effectually than water Germander of which we haue spoken before The decoction thereof is singular good against the jaundiâ—e and being vsed a long time for the Falling sicknesse head-ach and other diseases of the braine and for the wormes Rupture-wort groweth in a grauelly or sandie ground which is drie and vnhusbanded there is likewise great store of it found in the wood of Boâ—â—on neere vnto Paris This hearbe made in powder and drunke with wine prouoketh vrine that hath beene long detained and breaketh the stone of the reines and of the bladder if for some long time the partie take the weight of a dramme Fallopius â— great and famous Chirurgion in Italie affirmeth That he had cured an infinite number of persons of the rupture therewith giuing it them in drinke for a verie long time together Mouse-â—are will grow in the same ground that Rupture-wort doth it hath a verie strong astringent qualitie and that is the cause why Shepheards haue no great affection to dâ—aw their sheepe into such fields as haue store of Mouse-eare in them because it bindeth them in their bodies which for the most part worketh in them vnto death likewise Physitians are wont to make their benefit of this hearbe in the bloudie flâ—x and aboundance of termes as also to heale vp both inward and outward wounds the spitting of bloud and falling downe of the fundament Dogges-grasse without setting or sowing groweth more than one would wish both in gardens and also in corne grounds that are fat It serueth in physicke to coole and drie indifferently and withall notwithstanding this to open and take away obstructions and to expell and breake the stone it is true that the seed drieth more but it bindeth somewhat Water-Betonie groweth in moist waterie and marshie places Of the râ—ot thereof gathered in Autumne and made verie cleane and stamped with fresh Butter all being closed vp in an earthen vessell well leaded and stopt and the same vessell set in some moâ—st place and let stay there some fifteene or twentie daies after let the butter be melted vpon a soft fire and in the end strained is made an oyntment that is singular good to annoint the Kings-euill withall and the Hemorrhoides this root is set about with many small knots hauing the resemblance of Hemorrhoids or the swelling of the Kings euill It groweth without any great paine in gardens and being sowne groweth more aboundantly than one would haue it The seed purgeth those that haue the dropsie verie much if they be giuen in Whay it is true that they may be vsed without annoyance done to the stomack if it be parched and dried as also mixt with Annise and Fennell-seed furthermore it is verie good to set in gardens to kill and driue away Moules This hearbe is of two sorts male and female both of them will grow in all manner of earth but
principally in that which is moist Neither the one nor yet the other doth beare any seed as Writers record notwithstanding it hath beene tried that the male beareth seed and that it cleaueth to the hindermost part of the leaues but yet so little that hardly can a man see it and which cannot be acknowledged or gathered but in the end of Iulie which is the time when it is ripe for to gather it you must cut the leafe neere vnto the root and then hang them vp in your house spreading a linnen cloth vnder them or else some faire cleane white paper I know well that the common sort doe verily thinke and auerre that this seed cannot be gathered but on the night of the wakes of S. Iohn in Sommer and that more is not without great ceremonies and mumbling and muttering of many words betweene the teeth which haue power to driue away Deuills which haue the custodie of the same seed but all this is nothing but fables The decoction thereof is good to prouoke womens termes to cast out the dead child to kill wormes and some doe vse it to heale the frettings or hurts that may be in the fundament fallen downe but especially the female Hearbe Two-pence so called because the leaues resemble small peeces of siluer requireth no great peece of husbandrie about it saue onely that it would haue a moist ground The whole hearbe either in decoction or powder but especially the water thereof distilled in a limbecke is verie singular good for the falling downe of the fundament Fleawort being called of the Latines Psyllium craueth a verie fat well manured and batled ground for else there will no good come of it The seed prepared in forme of a Mucilage and applied in vinegar doth kill the wild fire and teâ—â—er applied vnto the head or brows it taketh away the paine thereof it taketh away also the rednesse of the eyes being applyed thereunto The distilled water is of infinite goodnesse seruing in the paynes of the eyes two or three drops thereof onely being dropt into them This hearbe requireth a verie fat place well manured and tilled likewise we see it grow aboundantly in vineyards and grounds for Wheat and Barlie The leaues are verie singular good for the opening of the liuer and cleansing away of adust humours and this also is the cause why physitians prescribe it with whay in scuruie scabbie and itchie cases and where the leprosie is The juice thereof is good to cleere bleared eyes Ground-swell groweth in euerie ground and without any great care we see if grow likewise neere vnto walls and vpon the townes walls it is greene all the yere and flourisheth as it were in euerie moneth and this is the cause why the Italians call it euerie moneths flower Some thinke that Ground-swell distilled is verie singular good for the Whites in women but beleeue it not before you find it true by proofe for I haue obserued by often vse that this hearbe whether in decoction or otherwise prouoketh the termes that are stayed Birt-wort as well the long as the round must be planted in a fat and fertile soyle such as that where Wheat is sowne and Oliue trees planted Their roots amongst other alâ—â—ost inâ—inite vertues cause womens courses purge the lungs cause spitting cure the cough and prouoke vrine which more is if either of them be taken in drinke especially the round one made in powder with Pepper and Myrrhe it driueth forth the after-birth the dead conception and all other superfluities gathered in the Matrix it doth the like being applied in forme of a Mother suppositorie It purgeth all obstructions of the liuer and easeth all manner of colicke or other griefes which proceed from windie causes it is soueraigne against all manner of poyson or any other infection it cleanseth the bloud and by rubbing the gummes therewith it preserueth the teeth from rotting Centaurie or the gall of the earth aswel the great as the smal desireth a fat ground that is fruitfull and well tilled and yet in such a ground they thriue not well without the great care and industrie of the Gardener Their root in decoction juice or powder moueth womens termes and prouoketh vrine expelleth the dead child purgeth â—legmaticke humors which cause the sciatica openeth the obstructions of the liuer and spleene killeth the wormes profiteth and helpeth palsies convulsions and diseases of the sinews it cleareth the sight and taketh away all mistinesse from them especially the juice dropt into the eyes doth heale their fresh and new wounds and siccatriceth old and maligne vlcers Woodbind craueth no great tilling or husbanding for it groweth euerie where and in what place soeuer it listeth It is true that it desireth greatly to be neere broome hedges and also the borders of fields The fruit of Woodbind drunke with Wine the space of fortie daies taketh away the obstructions of a hard and indurat spleene it purgeth out vrine with such force as that the tenth day the vrine becommeth all bloudie it helpeth women in their child-birth the leaues in decoction or distilled doe heale wounds and filthie vlcers wipe away the spots and scarres of the bodie and of the face Pimpernel hath red and blew flowers and craueth a moist and shadowed ground so likewise we see it grow in the shadows of hedges and bushes Pimpernell with the red flowers stampe and applied vnto the eyes or the juice thereof dropt within them taketh away the inflammations dimnesâ—e and vlcers of the eyes and healâ—th the inflammations of the secret parts Pimpernell with the blew flower boyled with salt and water is a verie good and proper medicine to cure the itch or scurfe and the lice or wormes in the hands if you wash them oâ—t therewith Buckwheat is a verie common hearbe and yet but little knowne by his name it is verie ordinarie in corne and tilled grounds about haruest time The Peasants of Champaigne doe commonly call it Veluote because in my judgement the leaues are hairie which name I mind not to change but rather to keepe for the easier knowing of the hearbe They make vse of it by applying it if at any time in shearing they happen to cut themselues with their sickles For to know it better therefore than onely by the name it putteth forth from the root fiue sixe seuen or eight small branches for the most part layed along vpon the earth of the length of a hand and sometime of a foot bearing leaues somewhat like vnto the little bindweed but indeed they be lesse and more round verie hairie and a little fattie The flower is small and of diuers colours drawing verie neere vnto a pale yellow but in greatnesse it commeth neâ—re vnto the flower of eyeâ— bright but in shape and fashion vnto the nettle slower The water of the leaues and branches distilled whiles it is in force in a Limbeck in Maries-bath is singular
euill aire It is vvith good successe vsed in the decoctions prescribed against the pockes take seuen Iuniper-berries and as many Bay-beâ—ries halfe a dram of Zylocassia and a dram of Cinamome put all this whole in the bellie of a Turtle-doâ—e roast the said Turtle thus stuffed and baâ—t her with Capons grease giue euerie second day one of these at supper to a woman that is readie to be deliuered and she shall haue an easie deliuerie boyle twelue pound of Iuniper wood cut small or raspt in a great cauldron and in a sufficient quantitie of water to the consumption of the third part of the water put this wood and water inâ—â— a bathing tub and let the partie troubled with the gout â—it in this water vp vnto the middle he shall feele incredible reliefe hereby Elder tree is fitter to plant in the garden hedge than to make at bouâ—s in 〈◊〉 notwithstanding where other sorts of small trees are wanting there may vse be made of the Elder-tree It would be set in the moneth of Nouember vpon sciences and shoots in a moist and shadowed place neere to some little riuer or brooke To cause it to grow well you must take this diligent course to cast the earth as it vvere into furrows of a good halfe foot broad and a whole foot deepe with a spade and not with a pickaxe for there must no earth be taken away then presently after the 〈◊〉 of Saint Martin in Winter plant your Elder-trees the great end thereof which shaâ— be put into the earth shall be cut bias like the foot of a Hind and thrust downe 〈◊〉 the ground thus prepared a foot or nine inches deepe and let it stand vp aboue the ground at the least a foot and a halfe or two foot so as that in all your plant mâ—st be two good foot and a halfe or three foot long before you put them into the groâ—nd open it vvith a dibble either of yron or vvood so that the rind of the plant may 〈◊〉 be torne in putting of it into the earth If you plant it in the furrows there must be at the least three foot betwixt euerie furrow and a foot betwixt euerie plant Hauing once thus planted them you shall neuer need to take any further paines 〈◊〉 them if you vvill not your selfe but to cut it two joynts at the least euerie yeare 〈◊〉 the space of the two or three first yeares to the end the root may grow the 〈◊〉 and the first two or three yeares being past you may cut it from two yeares 〈…〉 yeares to make props for vines in any case you must â—op it euerie yere and cut away all the euill sciences and shoots vvhich it ill fauouredly putteth forth Some distill the vvater of the flowers as singular to appease the head-ach comming of heat if the brows or hinder part of the head be rubbed therewith Some likewise doe make verie good vinegar vvith the â—lowers and juice of the beâ—â—ies The juice pressed from the rind of the root moueth vomit and draweth forth the 〈◊〉 that is in thoâ—e that haue the dropsie the juice pressed from the leaues and takeâ— vvith some pottage doth loosen the bellie the dried seed is good against the dropsie and for â—at folke to make them leane taking of it the quantitie of a dram in 〈◊〉 vvine and continuing it a certaine time and mixing therewith a little 〈◊〉 because it is a procurer of vomit and a disquieter of the stomach Rose-marie and Iesamin are likewise fit for the adorning of arbours in 〈◊〉 of the ordering vvhereof vve vvill say nothing in this place because vve haue before spoken thereof verie largely Iuie as vvell the great as the small doth delight to be planted in moist and vvaterie places from the moneth of Nouember vntill March and it flowreth not but in Autumne neither doth the berâ—ie thereof become ripe but in Winter it groweâ—â— not high if it be not neere vnto some tree or old ruine vnto both vvhich in the end 〈◊〉 vvorketh ruine and ouerthrow It vvill bring forth a goodly fruit if you 〈…〉 vvith powdred Allome or ashes made of burnt Oyster-shells Blacke Iuie vvill become vvhite if you vvater the root thereof vvith vvhite earth tempered vvith vvâ—ter eight daies together continually If you take three Iuie berries and tying them vp in a cleane linnen cloth 〈…〉 thread giue them to some one that is troubled vvith paine and stifnesse of his 〈◊〉 to vveare about his necke the said partie so vvearing them three daies together 〈◊〉 be vvhole and cured of his disease The leaues brayed and applyed doe heale â—â—nings and â—â—â—ldings made vvith hot vvater boyled in vinegar and applied 〈◊〉 cure the hardnesse of the spleene the gum thereof killeth lice and niâ—s and 〈◊〉 annointed in any hairie place causeth the haire to fall away The vessells 〈◊〉 the wood of Iuie are singular to know if there be any vvater in the vvine for the 〈◊〉 vvill abide in the vessell and the vvine vvill run out Seuen Iuie berâ—ies 〈…〉 many peach kernels the skinâ— taken off boyled in oyle and afterward stamp◠〈◊〉 applied vnto the temples and brows doe assuage the head-ach comming from the braine the juice of the leaues of Iuie drunke with red vvine doth heale the swelling of the spleene a cap made in forme of a head-piece or skull of the leaues of Iuie sowed together and applied vnto the head of a little child which hath the falling of the haire called Tinea doth heale it throughly the water or gum which droppeth out of the stocke of an Iuie tree the rind being cut killeth nits and lice Priuet groweth more than a man would wish amongst brambles and bushes from which places it may be transplanted into the garden for the benefit of arbours The water of the flowers thereof may be distilled and it is most singular against all manner of â—luxes vvhether of the bellie matrix spitting of bloud and of the eyes as also for all sorts of cankers the same vertue hath the juice pressed out of the leaues especially for the canker growing in the mouth There is an oyle made of the flowers thereof infused in oyle in the Sun which is singular good for the head-ach comming of a hot cause and also for inflammations CHAP. LIII Of Hearbes for the Arbours of the Garden FOr want of trees of low growth such as haue beene spoken of here before you may helpe your selfe in the making of your Arbours for your Garden of Pleasure with certaine hearbes which are plyant and with their leaues apt to make shadow still prouided that they be borne vp by poles of Willow or Iuniper dressed and ordered in forme and after the manner of Arbours They are such as follow the wild Vine Hoppes Gourds Cucumbers the maruellous Pease Winter Cherries the maruellous Apples and other such like And as concerning the wild Vine it groweth more plentifully than a man would
no frost almost 〈…〉 hurt it especially the root for when it is once taken it putteth forth continually 〈◊〉 and boughs along the plant The wood is principally commended for that it assuageth and diminisheth 〈◊〉 spleene in such as haue it stopt too full of melancholicke humours and hence 〈…〉 that many troubled with that disease doe eat and drinke in vessells made of 〈◊〉 wood thereof And some likewise doe counsell to giue swine that are troubled 〈◊〉 too much fulnesse of the spleene water to drinke in their â—â—oughâ— hauing first â—â—â—ched therein coales made of the wood of Tamariske The decoction of the 〈…〉 damaske raisons in good for leprous persons and such as haue their spleene 〈◊〉 as also for the pockes Bastard Sene called of the Latines 〈◊〉 delighteth in a fat ground and well battilled with Sheepes dung It groweth not planted but vpon seed and it is meet that the seed be steeped first a long time in water euen vntill it begin to sprout The time to sow it is about the beginning of the moneth of Iune It must not haue any of the branches cut off nor be pruned or touched before the fourth yeare The fruit serueth to good vse for the fatting of Sheepe and maketh them to haue much milke it is good also to fat chickens bees goats and kyne Some take it to be Sene but they doe greatly deceiue and beguile themselues The Caper-tree in many countries groweth without any tilling â—n â—arable ground but where it wanteth if it must be sowne it must be in a hot countrie and a drie stonie and sandie place which shall before hand be inclosed with a little ditch which shall be filled with stone and lyme or else with fat earth for to be a fortresse and defence vnto it that so the roots of the Caper-tree and thereby all shoots that might grow vp from them may be kept from breaking forth and spreading further than this ditch for if they should be stayed and kept backe from spreading by some such meanes it would come to passe that within a small time they would ouer-runne the whole Garden and plant themselues in euerie corner of the same Notwithstanding the Caper-tree is not so noysome in that respect because it may be pulled vp as it is by inueniming I know not by what venimous humour or juice the whole ground and making of it barren It hath no need except a verâ—e little to be any way tilled or fashioned for it groweth well ynough without any thing done vnto it in â—ields and desart grounds It may be sowne in the Spring and Autumne The fruit of the Caper-tree as well the great as the small is good in a fallade to prouoke appetite cleanse the flegmaticke stomach and to take away the obstructions of the liuer but principally of the spleene the rind of the root and leaues haue the like vertue but more effectually Capers both the great and the small whiles they are yet greene and not salted doe nourish a great deale more both of them are in request not so much for that they are fruit as for their manner of preseruing which is performed either with vinegar or else with salt brine for Capers not pickled are of a verie sharpe and vnpleasant tast but the vinegar wherein they are preserued doth make them verie acceptable vnto the stomach but the great ones because they haue both more juice and more pulpe are a great deale better than the little ones though the little ones are more delightsome to the tast than the great ones because they are fuller of vinegar than the great ones Agnus Castuâ— seeing it commeth verie neere to the nature and condition of the Willow and of the same colour with the leaues disagreeing onely in smell craueth to be planted in a watrie place where there is much shadow or at the least to be oft watered The leaues seed and flowers are singular good for them which would liue chastly taken inwardly or applyed outwardly for some say that the leaues 〈◊〉 or â—lowres put into little bâ—gges and applied vnto the reines in bed do helpe to keepe the chastitie of the bodie which is the cause that in many countries it is seene planted almost in all the Monkeries The decoction of the leaues is good against the sealding and burning Vrine as well in drinking as in fomenting it as also against the obstructions of the liuer spleene and matrix If you carrie a branch of Agnus Castus about you you shall not grow wearie no not after much trauell The fume thereof taken in at the secret parts of women doth quench the vnsatiable lust and burning desire vnto venerie and carnall copulation Beane-tree or S. Iohns-bread bearing a long flat and broad fruit like vnto that of Caâ—â—ia would be planted of new shoots in Februarie and Nouember in a drie ground lying open vpon the Sun and where as there are verie deepe ditches made It may also be grafted in a Plum-tree or Almond-tree in any case you must neuer thinke vpon the sowing of it because so it would neuer beare any fruit but would die verie quickly it must be oft watered The Codâ— are good either to fat children or â—winâ— but not so fit to feed men withall It is true that the fruit doth loosen the bellie gently as it were after the manner of Cassia There 〈…〉 sorts of the Date-tree some beare fruit and some 〈…〉 and of the fruitfull some beare a reddish fruit and some a white and 〈…〉 gray Furthermore some are males and some females some are high and 〈…〉 some are stooping downe and but low and therefore called the little or 〈…〉 tree and some of a middle size betwixt both but howsoeuer they differ yet 〈◊〉 they agree that they all desire a hot ayre a great deale more than temperate for in a hot Countrey it bringeth forth verie faire and ripe fruit and of it selfe is 〈◊〉 kept and preserued without anie fâ—rther paine or â—are except it be about the 〈◊〉 of it where in a temperate Region it either ripeneth not his fruit or 〈…〉 none at all It craueth a 〈…〉 and nitrous ground foreseene that it be 〈…〉 moist and this is the cause why it â—roâ—pereth well vpon the Sea coast and if the ground where it be planted be not such it must be watered with salt water 〈…〉 brine It is planted of small Plants with roots in Aprill and May the Plant being well layd about with fat earth Some also sow the new stones of Dates and they bring forth their trees in October two cubits deepe in the ground and that mingled with ashes and well enriched with Goats dung and the sharpe side of it must be vpward it must be watered euerie day and euerie yeare there must be â—alt shed 〈◊〉 it or else which is better that it be oftentimes watered with water that is 〈◊〉 salt Againe that it may grow high and faire it
cleanse the faces of young girles and taketh away red pimples iâ— the same as also other manner of spots like vnto them Likewise the iuice of 〈◊〉 distilled in a Limbeck besides that it helpeth and polisheth the countenances of women is furthermore good to take away out of the face and other parts of the bodie all white Spots Warts and other such like things The iuice of a Limon is of such vertue that if you straine it twice or thrice and then wash in it whole Pearles and afterward sâ—eepe them in it and after lay them in the Sunne within fiue or six daies they will become so soft as honey so that you may make anie shape with them that you will Furthermore the iuice of Limons is so corrasiue as that if you steepe in it a piece of Gold some certaine houres you shall find it diminished and become light and as much will fall out if you sticke a piece of Gold in a Limon See more of 〈◊〉 matter in the third Booke The flowers of Oranges are preserued with Honey or Sugar and those are verie cordiall therewith likewise is made a very precious water of rare and singular sweetnesse which is called the water of Nafe Pomegranate trees craue a hot or temperate ayre for they cannot beare fruit 〈…〉 cold Countrey and albeit their fruit be of one of these three tasts as sweet sowre 〈◊〉 both sweet and sowre notwithstanding all manner of Pomegranates doe craue 〈◊〉 and the same ayre ground and manner of ordering They maintaine themselues 〈◊〉 good state in all manner of ground whether it be far or strong or grauellie or 〈◊〉 or sandie foreseene that the sand be somewhat grosse and moist They refuse not 〈◊〉 situation of anie ground be it hill valley or plaine yea they refuse not to grow well in stonie drie and rough grounds for a little nourishment doth content them And for these causes they need not to be so carefully husbanded as the former and 〈◊〉 rather because they will grow if they be but prickt downe and doe well beare either to be planted or grafted Further if you will take the paines to picke and 〈◊〉 them whiles they are young and in due time the fruit will be a great deale the bigger and of a better fashion but it must be looked so that they be planted vpon 〈◊〉 South Sunne but neuer vpon the East nor yet vpon the West for this quarter doth most hurt them as well as the Vine Note notwithstanding that the young branches which you shall cut off from them must be taken when the tree hath put forth his buds and not before which is contrarie to the branches of other trees as also that the siâ—nces with barke and all be of the thicknesse of the helue of a knife And before that you plant them you must make sure and close both ends of them and annoint them with Swines dung which is more familiar vnto them than anie other and then lay them ouerthwart or crosse in the earth they delight in a ground that is noâ— leane nor moist but indifferent fat and they grow the more easily and faire if there be planted and set by them the Sea Onion or especially some Mulberrie tree The time to plant them is from after March vntill May betwixt the same times it is good to graft them vpon themselues but to better successe vpon the Myrtle tree wherein they delight greatly The Citron tree the Willow and the Mulberrie tree are not so good howsoeuer that sometimes they may be grafted vpon them The manner of grafting them is to put into the bodie of the tree the graft of the Pomegranate tree so soone as euer it shall be cut off from it and after to poure vpon it some oyle and to plaster and couer it with earth and as concerning the graft it must be taken from the Pomegranate tree after it hath budded after the same manner that we haue said of the branches Furthermore the craue to be often watred when the Sunne is in Libra Pomegranate trees by mightie raines excessiue dewes and great fogges doe easily loose their flowers and fruits before it be ripe but to preuent this mischiefe they would be planted neere vnto some wall and haue their boughes bowed downward to the end they may not so easily take wet which is so noysome vnto them They endure clefts and chaps in their bodies without anie danger and therein they are like vnto the Figge-tree and Vine If the Pomegranate tree bring forth sowre or scarce sweet fruit you must water the roots thereof with Swines dung and mans dung mixt with old vrine or temper a little Beniamine with wine and therewith to bath and wash the top of the tree or to spread vpon the roots Asses dung and after to couer them and water them with mans vrine The seeds of the Pomegranate will be white if the roots of the tree be compassed about with Potters and Fullers clay and one fourth part of Plaâ—ster for the space of three yeares The barren Pomegranate tree will become fruitfull if the bodie thereof be often washed with ashes and lees The Pomegranates will become red if the roots of the Pomegranate trees be often watered with lee or couered with the ashes of Acornes The Pomegranate will grow grosse and thicke if you put much Swines dung at the foot of the tree againe looke how much more of this dung you put there by so much the more sweet will the great sowre ones become Pomegranates will haue no seedes if you take away the greater part of the sappe of the boughes of the tree and lay them in the ground all shiuered and after that they haue take cut that part of the Plant which spreadeth furthest and hath alreadie put forth his buds Pomegranate trees will be fruitfull if you stampe Purâ—â—aine and Spurge together and therewith annoint the bodie of the tree Pomegranates will not breake nor open vpon the tree if there be three stones put at the root of the tâ—ee when it is planted but and if the tree be alreadie planted then neere vnto the tree roots you must plant the Sea Onion But indeed all these helpes and such other doe but little preuaile and therefore it were better to plant or graft them onely which will not bring forth a fruit that will breake when it commeth to ripenesse The Pomegranate tree will not fall his flowers it the roots be watred euerie yeare thrice with old vrine mixt with as much water Pomegranates will keepe and continue if you dip them in faire warme water and take them out again by and by or else if you put them apart in drie sand or in a heape of corne in the shadow so long as till they become wrinkled but yet better if when they be ripe and yet hanging vpon the tree you wrythe the small bough a little
root as that it may seeme and shew as though one had cut them away with a hooke and after that to lay them in order in the shadow that so the Sunne may not harme or injure them The manner of making Woad Vnder your Mill which would not be as some vse a Mâ—ll-stone for that crusheth out the sap and juice of the Woad too much but a Mill made of strong timbers the compasse of a large Mill-stone being hollow or dâ—â—uided onâ— out-side from the other and running circular or round and these out-sides shall be bound together both in the middest by the drawing axell-tree and also at the outmost Verdges by strong places of yron made broad and flat with reasonable rebated edges and these plates shall be at least three foot in lengâ—h answering to the full bredth of the trough in which the Mill shall run and this Mill must be 〈◊〉 about by a horse Now the leaues as aforesaid being â—â—rewed in the trough vnder the Mill you shall grind them as small as may be till they come to be as it were all one substance which may easily be done by oft turning the Woad ouer and ouer as the Mill runnes which one must continually doe with a shouell then the Woad being thus sufficiently well ground you shall stay the horse and takâ— all the ground Woad out of the trough and then fill the Mill with fresh Woad againe and thus do till you haue ground all you woad which being finished you shall forthwith mould it vp into great round balls as bigge as a culuerine bullet or twice so bigge as a mans fists and these balls you shall place vpon fleakes or hurdles made of small wands pent-housed housed or couered ouer to keepe them from the raine but all the sides open in such wise that the Sunne or Wind may haue full power to passe through the same and these hurdles shall be mounâ—ed one aboue another in many heights and degrees and your Woad balls shall lye thereupon without touching one another till they be throughly well dried then at the later end of the yeare which is towards Nouember you shall breake those balls againâ— and put them vnder the Mill and grind them as before and then taking it from the Mill you shall lay it in great heapes in some coole vault kept for that purpose onely and when vpon this laying together vpon heapes it shall begin to take heat it must be turned and in turning watered vntill it be sufficiently moistned for as too much water drowneth it so too much heat in the heapes doth burne it thereupon you most pile it vpon heapes not high but long ones and stirre it euerie second day so long as till it become cold and yet after this to put it abroad euerie fouâ—th or sixth day while it be throughly cooled indeed And this worke must be verie carefully performed for otherwise the woad would roast it selfe and proue not any thing worth which being so â—â—immed and ordered as it should it is left in some cold and paued place vntill the time of the selling of it and looke how much the longer it lyeth in heapes in this â—ase by so much it becommeth the better and finer The counâ—rie men of Tholouse in whose countrie there groweth great store of Woad doe not grind their Woad-balls into 〈◊〉 but gather it together by great vessells full and put vnder the Mill-stone to 〈◊〉 out the waterish parts of it and then they make vp the remaining substance 〈…〉 like loâ—ues which they drie and rot afterward by laying them in the 〈◊〉 heat of the Sunne in Sommer time and then they cast these lumpes into their 〈◊〉 where they put their Wooll to be died a blew blacke or other colour as it best pleaseth the Dyers The leaues thereof made into a plaister doe 〈◊〉 â—â—â—â—stumes and heale wounds new made they stay fluxes of bloud heale the wild 〈◊〉 and the vlcers which runne ouer the whole bodie Also the leaues of Woad thus ground are excellent to kill any itch 〈◊〉 or other râ—islike either in men or children also it is most excellent for the diâ—â—â—â— is 〈◊〉 called the Farcie and cureth it verie sodainely CHAP. LVII Of the Tasell THe Tasell called also Venus her bathing tubbe because it keepeth 〈◊〉 drops of water being by nature as all the other Thistles are hot and drie in the lower part of the leaues close by the stalkes to refresh and water it selfe withall serueth greatly in respect of his head for the vse of Clothworkers both to lay the Wooll of their new clothes so muchâ—â— is 〈◊〉 as also to draw forth so much as lyeth loose out of order amongst the rest and it is 〈◊〉 seruiceable or more vnto Cap-makers after that the Cap is spun wouen 〈◊〉 and scoured with sope Walkers-earth or other scouring earth Now he that will 〈◊〉 profit by this hearbe must make choyce of a good fat ground well 〈…〉 tilled with two three or foure arders and well harrowed and then after 〈◊〉 it with the best seed that possibly may be â—â—und and that verie thicke and when 〈◊〉 hath shot one of the earth as in the beginning of May then to make it cleane 〈◊〉 weed it with the hand and in Iune and Iulie to digge it if need be in the end of September you must gather the heads that haue flowred the first yeare leâ—â—â—â—â— the rest to grow for to be gathered the yeare following at such time as they shall be 〈◊〉 flowre The heads cut off the plants must be planted anew in a well tilled ground putting all the root into holes from one to another which is all one with the 〈◊〉 ring of the Radish and trampling the ground vpon them verie orderly and 〈◊〉 and furthermore to digge them when they begin to pricke and put forth branchesâ—â— in March Aprill and May and to cut them which are cankered or 〈◊〉 and so vnprofitable that so the juice of the earth may be fed vpon by those onely which are good and seruiceable And whereas at the time of their flowring they begin 〈◊〉 flowre on high on the head and so downeward till the whole head be 〈…〉 flowre being once fallen you must cut off the head either euening or morning 〈◊〉 halfe a foot of stalke thereunto Furthermore you must not forget that they must be set or sowne in furrowes that so water may haue an orderly course to fall to the 〈◊〉 of them and giue them a continuall refreshment and not to sow them in anie 〈◊〉 place but such as is reasonably watrie for too much moisture maketh the 〈◊〉 the head thereof which is the thing of most importance more low and short and of lesse commodiousnesse You must not gather or bind them vp in bundells 〈◊〉 a drie season towards the moneth of October at the furthest and not any 〈◊〉 earlier than the later end of September Some gathering it doe leaue it at the 〈◊〉 to drie
colour pleasant smell pure neat and shining in euerie part sweet and verie pleasant to the tast and yet notwithstanding this hauing a certaine kind of acrimonie or sharpenesâ—e of an indifferent consistence betwixt thicke and thinne hanging together in it selfe in such sort as that being lifted vp with the fingers end it keepeth together in â—aner of a direct line without any breaking asunder for it should argue it selfe to be either too thick or too thinne if it should not hang together but breake or else to haue some other vnequall mixture It must not be long in boyling and yeelding but small store of scum when it doth boyle aboue all it may not exceedingly smell of Thyme though some as I my selfe doe know doe greatly esteeme of such And that which is gathered in the Spring or Summer is much better than that which is gathered in Winter White Honey is not of lesse goodnesse than that which is of a golden yellow so that there accompanie it the other marks of goodnes such as that is which the Spaniards and men about Narbona doâ— send vnto vs being verie white and 〈◊〉 firme and hard and therefore better without all comparison than anie other 〈◊〉 of Honey Honey the newer it is the better it is cleane contrarie to Wine which is more commended when it is old than when it is new This also is to be marked in Honey 〈◊〉 as Wine is best at the mid-Caske and Oyle in the â—op so Honey is best towards the bottome for by how much Honey is more firme and heauie so much it is the 〈◊〉 as being the sweeter The vse of Honey serueth for manie things it prolongeth life in old folkâ—s and in them which are of cold complexion that it is so we see that the Bee which is 〈◊〉 little creature â—eeble and weake liueth nine or tenne yeares by herâ—eeding vpon Honey The nature of Honey is to resist corruption and puâ—â—ifaction and this is the cause why Gargarismes to cleanse and mundifie the vlcers of the mouth are 〈◊〉 therewith Some make a distilled water of Honey which causeth the 〈◊〉 is fallen away to grow againe in what part of the bodie soeuer it be CHAP. LXX The manner of preparing diuers sorts and diuers compositions of Honey THere is such excellent vertue in Honey as that is preserueth and defendeth things from puâ—â—ifaction and corruption which is the cause that when anie are disposed to keepe Rootes Fruits Hearbes and especially Iuices it is ordinarily accustomed to conserue them is Honey whereupon it commeth that wee vse these names Honey of 〈◊〉 Roses Rosemarie-slowers Damaske-Raiâ—â—â—â— Myrtles Anacardâ—â— Buglosse and such like which are made with iuice and Honey of which onely we will 〈◊〉 in this place The Honey of Violets Roses Buglosse Mercurie and Rosemariâ—â—flowers 〈◊〉 all prepared after one sort Take of the iuice of new Roses a pound of pure 〈◊〉 Honey first boyled and 〈◊〉 tenne pounds boyle them all together in a Caldron vpon a cleere fire when these boyle adde vnto them of new Roses yet 〈◊〉 cut in sunder with Scizars of Sheares foure pound boyle them all vntill the iuice be wasted stirring them often with a sticke this being done straine them and put 〈◊〉 in an earthen vessell for to be kept for it is better and better after some time Otherwise and better and ofter vsed Stampe in a Mortar new Roses adde like 〈◊〉 of Honey and set them in the Sunne the space of three moneths afterward straine them and boyle the liquor strained out to the thicknesse of Honey Otherwise 〈◊〉 equall parts of Honey and of the manifold infusion of new Roses boyle them all 〈◊〉 the consistence of a Syrrup looke how manie times the more double the inâ—usion of the Roses is by so much the Honey of Roses will be the better and this same is 〈◊〉 most fit to be taken at the mouth as the first and second are for Clysters Or 〈◊〉 take new raw Honey before it euer boyle or hauing but lightly boyled and 〈◊〉 thereto some quantitiâ— of sweet water red Roses that are new and newly 〈◊〉 in the shadow their white taken away and a third part of Honey put them all together in a glasse-vessell or earthen one well glassed which being close stopped shall be set in the Sunne and stirred euerie third day and thus you may fitly prepare Honey of Roses and Rosemarie-flowers a great deale better than after anie of the 〈◊〉 waies Honey of Myrtles is made with a pound of the iuice of Myrtle-tree and 〈◊〉 pound of Honey all boyled together vpon a small fire The honie of damaskes raisons is thus made Take damaske raisons cleansed from their stones steepe them foure and twentie houres in warme water and after boyle them to perfection when they haue thus boyled straine them through a strainer verie strongly and after that boyle them againe to the thicknesse of 〈◊〉 Mel Anacardinum is thus made Stampe a certaine number of the fruit Anacardia and after let them lye to steepe for the space of seuen daies in vinegar but on the eight boile them to the consumption of the one halfe afterward straine them through a linnen cloth the juice that is strained out must be boyled with like quantitie of honie The manner of making honied water Take one part of honie and sixe parts of raine water put all together in a little barrell well pitcht and sâ—opt aboue that 〈◊〉 no 〈◊〉 at all may enter in at it afterward set it out in the hottest weather that is as in Iulie but out of all raine and leaue it so about 〈◊〉 daies but with such prouâ—â—o as that you turne the barrell euerie eight daies to the end that the Sunne may worke on all sides of it To make it more effectuall and of greater vertue it will be good in quincetime to mixe therewith the juice of quinces in such quantitie as that there may be for eâ—erie pound of honie a quarter of a pound of juice of quinces Some before they put the honie and water together into the barrell boyle them together vpon a cleare fire or vpon coales without smoake they scum the honâ—e and boyle it to perfection which they gather by casting an egge into it which if it swim aboue then the honie is sufficiently boyled but and if it sinke then it is not boyled ynough The Polonians Muscoâ—â—es and Englishmen doe make a drinke hauing the 〈◊〉 of a honied water which is farre more pleasant and more wholesome than many mightie wines and it is called Mede They take one part of honie and six parts of raine riuer or fountaine water they boyle them together and in boyling them take off the seum very diligently and continue the boyling till the halfe of the whole be consumed being cooled they put it vp in a wine vessell and after adde vnto it â—ix ounces of the barme of ale or beere to
make it purge and boyle vp and withall they hang in the vessell a nodule or knot full of 〈◊〉 pepper ginger graines of paradise and cloues also they cast into the vessell a handfull of Elder-tree-flowres they set the vessell in the Sunne in Summer time for the space of fortie daies or in Winter they set it in some caue vnder the ground This kind of honied water is verie soâ—â—â—aigne against 〈◊〉 agues 〈◊〉 dispositions of the bodie diseases of the braine as the falling sicknesse apoplexie and palsie in which cases wine is forbidden The countrie men of Prouence and the Italians doâ— make marchpaines of honie and almonds after this manner Take white honie three pound and three whites of egges beat all together with a woodden pestill in a bason till it grow vnto the colour of milke afterward see the bason vpon a fire of coales stirring all together very carefully with the pestill till such time as it become somewhat thicke then put thereto sweet almonds stamped and fried such quantitie as shall be needfull for the making of it of some good consistence being yet hot powre it our vpon some marble or polished table make vp your marchpaine thereof and it will be singular good for them to eat which are in a consumption as also to procure spitting CHAP. LXXI Of the markes of good Waxe and the manner of preparing diuers sorts of Waxe GOod Waxe must be of a verie yellow colour smelling sweet far light pure 〈◊〉 close neat and purified from all filth It is the ground of other Waxes called artificiall as being by art made into diuers colours as blacke red greene and white Waxe Blacke Waxe is made with ashes of burnt paper greene by putting 〈◊〉 vnto it red by putting the root of Alkanet vnto common Wax or the powder of Cinnabrium but white Waxe is made many waies but for the most part after this sort and manner Melt Waxe in some vessell â—it for the purpose afterward 〈◊〉 it from all manner of superfluities through a strainer being thus strained 〈…〉 a soft coale fire in a great skellet or vessell of copper to keepe it liquid and in 〈◊〉 close thereby you shall haue one or two great barrells made after the manner of 〈◊〉 â—ubs full of water newly drawne out of the well in which you shall wet 〈…〉 that are round flat and halfe finger thicke fashioned like round coueâ— or 〈◊〉 of pots and in the middest they shall be made fast to a little sticke or woodden 〈◊〉 manner of a graspe by which one may handle them you shall dip the same 〈◊〉 well wet in water in the vessell where the Waxe shall be melted and pâ—eâ—â—â—ly after you shall pull them out full of Waxe and put them in the water â—ubs where the 〈◊〉 will abide that shall haue cleaued vnto them you shall gather this wax together and spread euerie peece by it selfe vpon hurdles couered with linnen cloth in the 〈◊〉 heat of the Sunne in the moneth of Iulie and vpon these you shall leaue it till it become white In the meane time while it shall thus lie in the Sunne if it happen 〈◊〉 the heat of the Sunne be so vehement that it melteâ—h the wax so spâ—ed vpon the hurdles you must water and sprinkle it often with coole water by the same meaâ—â— also defend it from the Bees which will flie thither from all corners to 〈◊〉 out the honie Otherwise boyle the wax in water so oâ—t as vntill that you see it 〈…〉 it this manner of whitening wax is not so sure nor of so easie charges as the 〈◊〉 for the often melting of the Wax doth wast it verie much but the drying of it in the Sunne bringeth no great losse as you shall best find after proofe and triall made To make â—earing candle Take two pound of new Wax a pound of good 〈◊〉 and a quarter of a pound of turpentine mixe them and make searing Wax The end of the second Booke THE THIRD BOOKE OF THE COVNTRIE FARME The Orchard or Greene plot CHAP. I. Of the differences of Orchards or Greene plots and the inclosing of the Fruit-Garden THere are three sorts of Orchards or Greene plots the one otherwise called an Arbour contriued with great bankes and this is pointed out and prouided in a field couered with green grasse and a fountaine in the middest of it and wrought-into dâ—uers plaine and euen plots and braunches consisting of loâ—ts which are sustained and borne vp with carpentrie or frames of timber vnder which a great number of people may sit couered ouer head Of this sort I haue seene at Basill and 〈◊〉 other places in Germanie and to â—it a place for this manner of greene plot it 〈◊〉 requisite that it be cleansed from all manner of stones and weeds not so much as 〈◊〉 roots left vndestroyed and for the better accomplishing hereof there must boyâ—â—ng water be powred vpon such ends of roots as sâ—aying behind in the ground canâ—â—ot be well pulled vp and afterward the floore must be beaten and troden downe 〈◊〉 â—ightily then after this there must be cast great quantity and store of turfes of earth 〈◊〉 of greene graâ—â—e the bare earthie part of them being turned and laied vpward 〈◊〉 afterward daunced vpon with the feet and the beater or pauing-beetle lightly 〈◊〉 ouer them in such sort as that within a short time after the graâ—â—e may begin 〈◊〉 peepe vp and put forth like small haires and finally it is made the sporting green 〈◊〉 for Ladies and Gentlewomen to recreate their spirits in or a place whereinto â—â—hey may withdraw themselues if they would be solitarie and out of â—ight The second sort of greene plots is that which our auncient Frenchmen who first â—â—rote our Romane discourses and histories haue taken and vsed for a place of 〈◊〉 for Princes and was called in aâ—ncient time after the manner of a sojouâ—â—ing 〈◊〉 abiding place but now by the name of a beautifull prospect Which beside the â—â—ately building singularly contriued in partitions diuersitie of workes and most â—â—aire windows compassed in with goodly water ditches â—ed from continuall runâ—â—ng Springs doth containe an â—â—ner and base Court with gardens for pleasure and fruits with vnderwoods warrens fishponds and whatsoeuer goodly and beautifull thing is wont to stand about princely palaces The third sort of greene plots is that which we intend to trim vp in this place and it may supplie the place of the fruit garden for a house respecting and looking to thrift and to keepe a houshold for husbandrie such a one as we haue here 〈◊〉 to furnish and set out euerie way well appointed and in which vve are 〈◊〉 to regard profit joyned with a meane and moderate beautie and coâ—â—â—nesse than any vnnecessarie â—umptuousnesse Therefore to goe on in our designed course and intended plot this place requireâ—h that next after the kitchin and flower gardens with their appurtenâ—â—â—â—
excellent good against melancholie and the wormes if you make syrrups thereof of seuen or eight infusions to be taken fasting The gumme of the Peach-tree is taken with good successe in the spetting of bloud with the water of Plantaine or Purcelane for the cough and difficultie of breathing with Hydromel or the decoction of Folefoot for the grauell and stone with the 〈◊〉 of Radishes Citrons or white Wine the weight of two drammes The leaues stamped and applyed vnto the belly doe kill wormes the iuice thereof dropt into the 〈◊〉 doth the like the kernels eaten take away the wringings of the belly eaten to the number of six or seuen in the beginning of meat they preuent drunkennesse 〈◊〉 and boyled in vineger to the forme of a broth and after rubbed in place conâ—enient they hinder the falling of the haire stamped and made in forme of milke with the water of Veruaine and â—ubd about the browes and temples they cease the head-ach the oyle made by expression ceaseth the paines of the eares and 〈◊〉 the Collicke and Sciatica He that hath regard of his health must not vse these fruits but as sparingly as he can possibly and fasting rather than otherwise because they corrupt easily in the stomacke but aboue all things they may not be eaten dipped or steeped in wine because wine correcteth them not as some thinke but rather causeth that their 〈◊〉 pierceth the more suddainely and easily into the veines The Peaches of Corbeilâ—â—â— counted for the best hauing a drie and solide pulpe and somewhat red not sticking or cleauing anie thing vnto the kernell The Romanes made great accounâ— of the Peaches which they called Persica Duracina as doe also the Brittons The least dangerous least subiect to be corrupted and most pleasant are the Abricots which also some haue left out of the number of the kinds of Peaches and placed amongst the Plums as well because of their pleasant smell as for their harmelesnesse and 〈◊〉 both within and without they doe rather resemble the Plum than the Peach The oyle pressed out of their kernell is maruellous good against the Hemâ—â—â—◠〈◊〉 and swelling of vlcers and is also vsed as a remedie against the impediments of the speech and paine of the eares CHAP. XXIII Of the small Nut-tree or Hasel-tree THe Hasel-tree which is called the small Nut-tree of the small fruit which it beareth or the Filberd-tree of the great fruit that it beareth groweth in anie aire or ground but it best delighteth in a leane ground that is sandie and moist neere vnto waters or in places that men vse to water because this helpeth them as well in the bringing forth of their fruit in great store as for to make them endure long adde hereto that they put forth and spring in such sort at the root as that thereof one may set as manie as he will in other places When they are sowne they must be put two fingers vnder ground but indeed they grow better of a plant that hath root or of a shoot cut by as and hauing old and new wood as we haue alreadie declared in the sixt chapter They are planted in October and Nouember in a warme and temperate place or in Februarie and March and it is better to leaue vpon them some boughes when they are set than to set them of one single rod for so they beare the more fruit They must yearely be digged anew at the Spring neere vnto the foot and round about and their shoots all cut away without leaking anie standing saue three or foure for to plant and make thick bushie shadow and the same verie neat and cleane for height not leauing anie branch or bough after three or foure fadome from the top Wherefore if they be oft lopped picked and pruned they will grow the more streight compact and high and will beare better and fairer fruit but otherwise if a man neglect them they runne out all their nourishment into wood and leaues without fruit Their fruit is called the small Nut or Filberd The Filberd of hot Countries where such trees are called Filberd-trees is more round and fleshie than the French small Nut and it is a fruit verie easily dried and made yellow But and if you would keepe it fresh and white almost all the yeare long shut it vp close in an earthen pot and set them in the earth and when it is thus kept it bringeth not so much annoyance with it as otherwise it would for it naturally procureth drowsie headach and inflammation of the stomacke I know not by what obseruation of our ancestors this speech hath growne common amongst the people That the yeare which yeeldeth plentie of Nuts doth also yeeld manie mariages Both the little Nut-tree as also his fruit haue a certaine contrarie vertue against venimous beasts for if you hang a cluster of small Nuts in anie part of the house no Scorpion or venimous beast will enter thereinto but slie away presently The Countrey people haue likewise marked in all ages that the Serpent Lizard or other venimous beast dieth presently hauing beene stricken with a branch staffe or rod of the Hasel-tree And it is no maruell seeing Nut kernels eaten with Figges and Rue doe resist venime and the biting of venimous beasts The best small Nuts and Filberds and those which haue red shells and which are hardly broken The raw shell finely powdred and drunke with water of Carduus Benedictus doth heale the pleurisie in the beginning thereof being drunke to the quantitie of two drammes with red wine it stayeth the flux of the belly and the whites It is true that for the flux of the belly and whites â—he red part of the kernell which sticketh vnto the shell within is a great deale better and more forcible The Filberd nourisheth a great deale better than the Nut as being â— closer but not so fat a substance CHAP. XXIIII Of the Cherrie-tree sweet Cherrie-tree bitter Cherrie-tree and the hart Cherrie-tree IT is apparant that common Cherrie-trees sweet Cherrie-trees bitter Cherrie-trees and hart Cherrie-trees are sorts of trees agreeing in manie things for they all delight to grow in a cold and moist ground or else altogether indifferent betwixt hot and cold for a hot ayre they 〈◊〉 hardly endure and so likewise they refuse to haue anie dung because it ouer-heatech them and is contrarie vnto them and for this cause they must neuer be planted in a manured ground Notwithstanding if you so temper the dung as that it may not be ouer-hot for them it cannot â—urt them to be dunged no more than as wee will shew by and by to haue vnquench◠〈◊〉 laid to their feet to hasâ—en their fruit but this is true that if you dung them yearely that then you shall not haue them of anie loâ—g continuance They delight rather to haue their roots compassed with small branches and the broken parts of their owne siences or small lumpes and gobbets cut from their owne
the Apple-tree will not hold and beare his fruit 〈◊〉 it be ripe compasse the stocke of the Apple-tree a good foot from the roots vpâ—ard about with a ring of a lead before it begin to blossome and when the apples shall begin to grow great then take it away Apples must be gathered when the moone is at the full in faire weather and about the fifteenth of September and that by hand without any pole or pealing downe because otherwise the fruit would be much martred and the young siences broken or bruised and so the Apple-tree by that meanes should be spoyled of his young vvood which would cause the losse of the Tree See more of the manner of gathering of them in the Chapter next following of the Peare-tree and as for the 〈◊〉 of keeping of them it must be in such sort as is deliuered hereafter You shall 〈◊〉 frozen Apples if you dip them in cold water and so restore them to their naturall goodnesse There is a kind of wild Apple called a Choake-apple because they are verie harsh in eating and these will serue well for hogges to eat Of these apples likewise you may make verjuice if you presse them in a Cyder-presse or if you squeese them vnder a verjuice milstone Vinegar is also made after this manner You must cut these Apples into gobbâ—â—â— and leaue them in their peeces for the space of three dayes then afterward cast them into a barrell with sufficient quantitie of raine water or fountaine water and after that stop the vessell and so let it stand thirtie daies without touching of it And then at the terme of those daies you shall draw out vinegar and put into them againe as much water as you haue drawne out vinegar There is likewise made with this sort of Apples a kind of drinke called of the Picardines Piquette and this they vse in steed of Wine Of others sorts of Apples there is likewise drinke made which is called Cyder as we shall declare hereafter An Apple cast into a hogshead full of Wine if it swim it sheweth that the Wine is neat but and if it sinke to the bottome it shewes that there is Water mixt with the Wine Infinit are the sorts and so the names of Apples comming as well of natures owne accord without the helpe of man as of the skill of man not being of the race of the former in euerie one of which there is found some speciall qualitie which others haue not but the best of all the rest is the short shanked apple which is marked with spottings as tasting and smelling more excellently than any of all the other sorts And the smell of it is so excellent as that in the time of the plague there is nothing better to cast vpon the coales and to make sweet perfumes of than the rinde thereof The short stalked Apple hath yet further more one notable qualitie for the kernells being taken out of it and the place filled vp with Frankincense and the hole joyned and fast closed together and so rosâ—ed vnder hot embers as that it burne not bringeth an after medicine or remedie to serue when all other fayle to such as are sicke of a pleurisie they hauing it giuen to eat sweet apples doe much good against melancholicke affects and diseases but especially against the 〈◊〉 for if you roast a sweet apple vnder the ashes and season it with the juice of licoâ—ice starch and sugar and after giue it to eat euening and morning two houres before meat vnto one sicke of the pleurisie you shall helpe him exceedingly CHAP. XXIX Of the Peare-tree BVt the Peare-tree being the most in request and precious next vnto the Apple-tree amongst all the fruit-trees that are is ordered for the most part after the manner of the Apple-tree although the vvood and fruit of the one be more firme than that of the other and that the Peare-tree bring forth his fruit late as not before the end of Autumne vvhen as all the great heat is alreadie past notwithstanding you shall set it in the same ground with the Apple-tree and in the first foure or fiue yeares of his grouth you shall lay it open at the foot a litte before the end of December vncouering it euen vnto the rootâ—â— which you shall shaue and trim with a knife bowed againe and in the end of Iaâ—â—arie you shall couer it againe with his owne earth mingled with good made mould keeping from thence forward his place well weeded the foot verie neat and cleane and the stocke verie well freed from intanglements of boughes so farre as the hand can doe it and throughout verie carefully cleansed from mosse snailes and caterpillers husbanding and ordering the earth at the foot of it euerie two yeares at the beginning of Winter for the fruit which the Peare-tree thus husbanded shall beare will be both more faire and better relished and keepe longer The Peare-tree that is planted in a leane drie chalkie or grauelly ground is but of a starued growth bearing a sharpe small and ordinarily a stonie fruit The kernels are sowne in the Nurcerie as those of the Appletree but the hoped fruit is long in comming and scarce attained throughout the whole life of a man for it is farre longer time in comming to perfection than the Apple-tree It groweth also of a branch well chosen and he that will haue it so grow must plant it in September and October in hot Countries but in cold Countries in Februarie and March and in temperate Countries it may be done in either of the two times as it shall best please him But the Peare-tree that is most sure and likeliest to bring contentment of it selfe is that which is grafted vpon the young plant in the Nurcerie and in such curious sort maintained and ordered as hath beene said as also if it be remoued some three yeares after affoording it a large and deepe roome in a good mouldring earth It may also be grafted in a Peach-tree Quince-tree and Almond-tree but yet better vpon it selfe than vpon anie of these for so it becommeth of a better nature It is knowne by proofe that the Peare-tree grafted vpon a Mulberrie-tree bringeth forth red Peares and if it happen that your Peare-tree bring forth a stonie Peare you must remoue the earth from the foot and powre in vpon the rootes euerie day for the space of fifteene daies the lees of good old wine Peares must not be gathered before the later end of Autumne when the great heat of the yeare is past because their moisture being weake and in small quantitie the Sunne suffereth not that it should come vnto anie good consistence before such time as the ayre begin to turne and change into coldnesse and therefore saith Theophraâ—â—us this is the onely fruit-tree that ripeneth his fruit best and soonest in the shadow Such gathering of Peares also must not be taken in hand but after that the Autumnall blasting and dew
make candles in such countries as where the oyle is much in request as in Mirebalois and thereabout it affordeth a gristle betwixt the two halfes of the kernell which being dried in the shadow after that the kernell is once perfected and afterward made into powder and drunke with a 〈◊〉 draught of red vvine doth by and by assuage the paine of the colicke as also the fruit comming of it when it is worth nothing but to make refuse and outcastings of as the nut growne old and all hoarie ceasâ—th not notwithstanding to doe good seruice for and if you burne it lightly or squeese it out easily with a hot yrâ—â— the oyle that then wil come forth of it is singular good to take away blewnesse of strokes whether about the eyes or elsewhere in the face or other part of the bodie the old 〈◊〉 serueth also for other vses as shall be said by and by The wood of the walnut tree is good and handsome to put in worke when you would make any faire and 〈◊〉 worke because it is listed and smooth of his owne nature The small buds of the walnut-tree called of he Latins Iuli appearing in March being dried and after powdred and drunke with white vvine the weight of a French crowne are exceedingly good in the suffocation of the matrix The oyle of the nut drunke to the quantitie of fiue or sixe ounces doth cure the colicke if you mixe a little quicke lime amongst the oyle of nuts it will make a singular liniment for the swellings and shortnesse of the sinews The old oyle of walnuts cureth the falling of the haire called Tinea If you pill off the greene pillings of the walnuts and cast them into water and after cast this vvater vpon the ground there will grow from thence great store of wormes good for fishers if you boyle the pillings in a câ—ldron after they be fallâ—â— from the Tree as opening of themselues and rubbe any kind of white wood whatsoeuer with this water it will turne to the colour of the Walnut-tree but more faire and beautifull Some steepe the barke of the roots of Walnut-trees in vinegar and after lay it vpon the wrests of such as haue the ague This draweth out all the heat of the ague but it swelleth the skin of the wrest Some make a soueraigne mithridate against the plague as we haue said in the chapter of rue with two old walnuts three figges twentie leaues of rue and one graine of salt The walnut closed vp in a hen or capon set to the fire to roast causeth the said hen or capon to be the sooner roasted The distilled vvater of vnripe Walnuts gathered about Midsommer is singular good to driue away tertian agues if one take about some foure or fiue ounces of it The Walnut either new or drie but yet the drie somewhat lesse is of hard digestion causeth head-ach and hurteth the cough and short breath and therefore it must be vsed sparingly steepe whole walnuts pillings and shells and all in a sufficient quantitie of water vntill such time as that their shell be sufficiently softned and moistened and that the kernell may be pilled easily from the thin filme that couereth it ouer as it falleth out in greene walnuts this done take the kernells so pilled and let them steepe in a pot vvell couered in verie good Aqua-vitae giue two daies after two or three of these kernells whole to a woman that cannot haue her termes for the space of eight or nine daies before her accustomed time of hauing her termes and that in the morning and after that she hath purged This medicine hath neuer a match in prouoking of the termes that are stayed and it is a thing well proued And as for the manner of keeping and preseruing of them we will speake in his fit place If the same day that you haue beene bitten of a dogge which you doubt to haue beene madde you put vpon the biting an old nut well brayed and after take it away and cast it to a hungrie cock or hen if the same eating it die not it is a signe that the dogge which did bite you was not madde but and if it die then it is a signe that he was madde and therefore the sore must be looked vnto as is meet within three daies CHAP. XXXIIII Of the Oliue-tree NOw we come to speak of the Oliue-tree which is for the most part small thicke of leaues and round for there are some sorts also that haue great branches dispersed here and there out of order both the one and the other sort are contented with a shallow ground for in many places they grow vpon the thin green swarth or turfe that couereth the rocks vpon the ground hanging vpon the sides of some great steeres thus you may see how the oliue-tree disposeth of it selfe euerie where how vnfitting and vnlikely soeuer that the ground be prouided that it haue a warme ayre and Easterly or Southerly wind at command He that would carefully appoint it out such a plot as the vine would require might erre in many places for the oliue-tree is not so much to be regarded in respect of his soyle and seat at the vine for it contenteth it selfe with a great deale lesse than the vine vvill If you giue it ground that is good and fat earth and the Sunne and Winds which it delighteth in in other places doubt not but it will doe as the Spaniard who pleaseth himselfe with as good as nothing when he knoweth not how to amend himselfe or do better and performeth his seruice therewithall but if he come where he may but haue the smell of it he is stuffed as full as the greatest 〈◊〉 in all Lymosin so the Oliue-tree being once seised in his tallance of a good piece of ground contenteth it selfe and beareth fruit handsomely As concerning the planting of it vpon the North in hot Countries and there searing it vpon the toppes of mountaines or lesser hills or vpon the South in cold Countries these are but troubles and paines without anie great foundation for as concerning cold Countries there is no talke to be had of growing of Oliue-trees in them and as concerning hot Coâ—â—tries there is neither taking nor leauing of quarters or coasts in respect of this tree The Oliue-tree doth encrease it selfe by shoots which it putteth forth at the sootâ— for being pulled vp vnhurt and planted elsewhere they grow vp verie speedily And to prepare them a faire place to grow in you must digge them pits where you mind to set them a yeare before hand of foure foot depth and if you cannot haue holes made readie for them so long before but must be constrained to set them downe in new digged ones then you must season and purifie the said holes by burning of the leaues and some small branches of the Oliue-tree therein or else some straw at the least for the fire
hee thaâ— will be carefull of his health shall vse none but the best Ciders Wee will speakeâ—â— gaine of the faculties of Cider in the sixt Booke in the same place where wee 〈◊〉 speake of the faculties of Wine How Perrie is made PErrie is made of diuers sorts of Peares sometimes of rough harsh sowre and wild ones neuer husbanded planted grafted or otherwise hauing had anie labour or paines taken with them such Perrie will keepe long euen three or foâ—re yeares and be better at the end than at the beginning Sometimes of Garden â—ender and delicate Peares such as are the Eusebian and the Marie Peare the 〈◊〉 Hasting Rimolt Mollart Greening butter Peare the laques du four Peare the little the Conie Peare the perplexed Peare the Alablaster Peare the two-headed Peare the dew Peare and the wood of Hierusalem and such Perrie is pleasant for a certaine time but after it is once come to be fiue moneths old it becommeth void of all tast and dead The best and most excellent Perrie is made of little yellow waxe Peares and such as haue beene throughly dresâ—ed and husbanded as the little muske Peare the two-headed Peare the Peare Robart the fine gold Peare Bargamoâ— Tahoâ— Sqâ—â—e and such other Peares which haue a â—ast and solide â—lesh and hard coat The Aâ—iot Peare is commended aboue all the rest whereof likewise is made the Perrie called waxen Perrie because it resembleth the colour of waxe but which otherwise is called Carâ—sie very pleasant and delightsome but notwithstanding indifferent hard and not so easie to be corrupted as the later some doe also sometimeâ— mingle diuers sorts of Peares together to make Perrie of But of what sort of Peares soeuer the Perrie is made the Peare-trees must be carefully and diligently husbanded and ordered according to our former deliuered precepts in what ground soeuer that the Peare-trees grow as whether it be in Orchard Garden arable ground or other such like so that the said ground be such and so well seasoned as is requisite to bring â—orth Peares in aboundance and such as be good Peares must be gathered to make Perrie of some before Apples and some after with â—udgels or poles some when they are ripe as the Amiot the Tahou and the Squire and to breake and grind the same with a turning Mill-stone so â—oone as they be gathered in such manner as hath beene said of Apples Othersome must be gathered before they be ripe as the Peares of Grosmeuill and others which haue a hard flesh rough cote and are heauie as those which by reason of their hardnesse and heauinesse cannot ripen well vpon the tree Such as these are not to be employed to make Perrie of till they haue layne to ripen and mellow that so they may become the tendrer and softer to get the greater quantitie of iuice out of them Whether they be Peares to be gathered early or late pressed they must be and the like implements and meanes vsed about them in making the Perrie that were vsed in the making of Cider for after the same manner must you proceed in sometimes mingling water with it when there is need as also in the manner of the vsing of it in the working boyling and purging of it in the tunning of it vp into vessels in appointing it a place to be kept in in the gouerning of it and such other necessarie care for the defending of it from all thâ—ngs that might hurt it and that it is subiect vnto euen in as great measure or rather greater than you vsed about Cider especially in respect of the cold and frost which Perrie cannot in anie sort endure insomuch as that all Winter long you must keepe the windows of the cellar or caue vnder ground where it lyeth close shut and well stopped with straw or some such other thing to driue away the cold besides that Perrie is not so good for keeping as Cider is except it be the Carisie or that which is made of the Peare Grosmeuill or such other Peares as haue a hard flesh and skinne the Perrie whereof may be kept two yeares vndrawne and after they be pierced or drawne of six weekes foreseene they be will ordered and gouerned Perrie maketh as great yea greater setling then Cider whereof you must â—ree the vessell presently after the Perrie is drawne forth for otherwise there will breed an infinite number of wormes in the vessell which will infect it The good house-holders doe make a sort of Perrie for the household of the drosse of the Peares comming from pressing and that by casting of them into some vessell with suâ—â—icient quantitie of fountaine water Some others cast away the said drosse as a thing altogether vnprofitable In all other things Perrie is to be ordered after the â—anner of Cider The faculties and qualities of Perrie must be considered of and weighed in such manner as we haue said of Cider that is by his tast age and making The tast of the Perrie dependeth for the most part of the rellish of the Peares out of which it is pressed and those are either sweet or sowre or harsh or of mixt tasts or else altogether without tast according to which rellishes you are to find out the vertues and qualities of Perrie following such forme and manner as we haue largely laid downe in the handling of Cider It is true that to speake particularly of the good qualities of Perries the most wholesome profitable and of best iuice are thoâ—e which are made of the Peares called the waxen Peares the same being pressed out in the Summer time and foreseene also that it be drunken so soone as it is fined because it is not to be kept being a verie delicate and tender iuice and therefore apt to corrupt easily and verie soone Next vnto this in goodnesse is the Perrie made of Peare Robart and Muscadel Peares prouided that they be drunken also so soone as they be well fined and their lees setled but then also they must be drunke with water and but in a reasonable and meane quantitie for otherwise by the piercing smell and subtilnesse thereof it causeth great paine of the head oftentimes The Perrie called Carisie or made of the Kersey Peare though it be one of the best and most excellent and of those which are last pressed is yet to be drunke after it is well fined in a mediocritie and allayed with water to represse the fuming smell of the same which easily would take hold of the braine There is no cause why you should greatly esteeme in respect of your health of the Perries which are pressed out of wild Peares and all such as are vnhusbanded vntamed of a sharpe tast fat reddish or of those which are pressed 〈◊〉 of diuers sorts of Peares not agreeing together either in tast or otherwise neither yet of such as are made of Apples and Peares mingled and pressed together as neither of that Perrie which is newly put vp into the
vessels and not fined or that which had water mixt with it when it was made or that which is made of the Peare called the Wood-Peare being stampt and put into vessels with a sufficient quantitie of water To be short whatsoeuer we haue â—aid of Cider it may be applyed vnto Perrie for the most part and yet notwithstanding all this we are not to confesse the Perrie to be anie whit inferior vnto Cider for although in some Countries as in Britaine and Normandie they make speciall account of Cider and doe more esteeme of it both for the tast lasting aboundance and profit thereof than they doe of Perrie notwithstanding if necessitie should driue a man to conferre the one iuice with the other comparing the sweet Ciders with the sweet Perries the sowre with the sowre the sharpe with the sharpe and the mixt tasts with the mixt tasts it would be â—asie to iudge that the Perrie is more wholesome and profitable for the stomacke and whole bodie than the Cider for besides the astringent binding strengthening and corroboratiue vertue that it hath to benefit the stomacke withall and that comming from his terrestrious and earthie temperature which all sorts of Peares doe most consist of whether they be sweet or sowre rough or otherwise rellished there is yet further in the Perrie a certaine secret and vnspeakeable vertue for the ouer-comming of poyson and principally the venime engendred in the stomacke by eating of Mushromeâ— which indeed is the Perries naturall qualitie as left it of the Peares from which it is pressed Againe wee see by experience that the vse of the Peares is euerie where more commended than the vse of the Apples and that for this cause there is more carefull heed and charge enioyned for the keeping of the Peares than of the Apples as those which for that cause are wont to be preserued in sugar or honey They are also dried in the Sunne dried in the Ouen and made vp in composition to serue in time and place It is true that Cider moisteneth more than Perrie but in recompence of thaâ— the Perrie doth relieue and refresh a man more and in cooling of him 〈◊〉 withall saue that it stirreth vp more oâ—t the paine of the bellie and the collicke 〈◊〉 Cider doth especially the sowre or harsh Perrie in such as are subiect vnto the collicke and the cause is for that it passeth not away so speedily by vrine through the bellie but stayeth longer time in the stomacke and about the principall parts than Cider doth as wee haue declared in the Treatise of the Peare For which cause it is better to drinke of it at the end of meat than at the beginning so that the partie haue not anie vomiting or flux of the bellie following the coussaile of Dioscorides who sayth That Peares eaten fasting bring harme and iconuenience Loe here in my opinion what wee are to iudge of the qualities of Cider and Perrie as well in particular as in comparing of the one with the other It remaineth that we examine what kind of drinke the Perrie and Cider are and whether there be anie such excellent qualitie in them as may match them and make them equall with Wine that so famous and highly esteemed drinkâ— seeing that a Physitian of our time could not content himselfe with matching of them together but went further and preferred them before Wine in euerie thing but this might happen possibly by his being more affected towards his Country or by being carried away with a paradoxicall iudgement than vpon any sincâ—re mind to find out the truth of things But for the deciding of this controuersie we haue thought good to set downe our iudgement thereof in our Booke written in Latine and entituled De Salubri Diâ—â—a that so wee may not in this place passe the limits of our Farâ—â— and Countrey house The making of Ceruise drinke CEruises must be gathered when they are halfe ripe euen so soone as you espiâ— anie of them to fall from the tree Suffer them not to mellow and ripen except it be a verie little for when they be throughly ripe they are not worth a farthing to presse out to make drinke of You must breake them lightly in the trough of the Presser let the iuice worke together in the fat after it is prest and when it hath wrought tunne it vp and lay it in some cellar or caue and keepe it long for the Ceruise drinke the longer it is kept the better it is You shall know his goodnesse by his hauing lost his sharpenesse and vnpleasantnesse and turned the same into the tast of Wine which is of a white colour Or if you will not stay the full ripenesse thereof then dilay it with sufficient quantitie of Fountaine water when you will drinke it This drinke though it be the first of that kind that was put in practise as the patterne after which all other sorts of Fruit-drinkes haue beene made and of which â—nd not of anie moe Virgil maketh mention in his Georgickes notwithstanding 〈◊〉 is so cold a friend vnto the health as that it is not to be much set by It is veriâ—â—rue that for want of other remedies in case of necessitie the Countrey-man may â—erue himselfe with this Wine when hee findeth himselfe heauily oppressed with â—he flux of the bellie whether it be that which is called the bloudie flux or aniâ— other kind thereof Drinke made of Sloes THe good Householders of the low Countries of Normandie being such aâ— will not loose anie thing and thereupon being more carefull to gâ—t goods â—han to keepe their health so soone as Autumne is come cause to be gathered by â—heir people great quantitie of Sloes whether they be ripe or not which done â—hey powre them into certaine Vessels with sufficient quantitie of water and stop â—p the Vessels without touching of them Before a moneth be at an end this waâ—er thus infused doth represent the colour and tast of a sharpe vnpleasant and â—ild Wine which notwithstanding serueth the thirstie Labourers and Hindes of â—hat Countrey to quench their thirst withall in the great heat of burning Agues This drinke is called Piquette CHAP. L. Of prâ—seruing of Fruits FOr to make Marmalade prouide your Quinces verie ripe and yellow make them cleane and the seedes taken out boile them in fresh water in some Skillet so long as till they begin to open and burst if you thinke it not better to cut them in quarters afterward force them through some Sâ—arce or Strainer that is verie close and cleane and so long as till nothing remaine but the grosse parts to eight pound of pulpe thus passed and forced through put three pound of fine powdred Sugar boiling them together at a little coale fire mixe them well by stirring them diligently with a broad spatule of wood and let that your boiling continue till they be sufficiently boiled which is when you see that it leaueth altogether to cleaue vnto
the space of two or three houres vvhen the oyle hath boyled and wasted one part of the moisture that was in it it will be conuenient to straine it through a strong strayner and thicke linnen cloth and after to put into it new Roses againe doing as you did before and that for three seuerall times in the end after it hath beene strayned some put into it as much water of the infusion or other Roses infused in water as there is Oyle then you shall set it in the Sunne for the space of fortie dayes which infusion may be seuered from the oyle afterward as the water wherewith the oyle was vvashed Notwithstanding it may be sufficient to take the infusion of the Roses in oyle onely vvithout the putting of other vvater in the infusion Some mingle now and then in the decoction of Roses a little vvine or juice of fresh Roses to keepe the oyle from burning or that in boyling it should not get any loathsome smell You must further note that some prepare and make two sorts of oyle of Roses one oyle of ripe oliues and roses all opened and spred vvhich are the better if they be red the other oyle it made of roses being yet in the bâ—d with the oyle of greene and vnripe oliues or if you haue not any of this oyle Omphacine you shall make it with common oyle and verjuice boyled together to the consumption of the juice This is more cooling astringent and repercussiue the other more digestiue dicussiue and anodine or assuaging of paynes Some there are which sometimes make this oyle or Roses without oyle of oliues putting red carnation or muske roses to putrifie in a vessell set in dung for one whole moneth being close couered And this kind of oyle is verie fragrant and sweet This manner of making of oyles may be followed in the compounding of oyles either cold or temperate and simple such as are the oyle of violets cammomile meliâ—â—te yellow or red violets of the leaues and flowers of dill lillies the yellow taken away of corneflag flowers of elder tree flowers white mulleine flowers jesamine flowers poppie flowers or of the leaues and heads of poppie of lettuse leaues and white water lillie flowers to the compounding of which oyles you must note that for want of oyle of greene oliues you may take the oyle of sweet almonds newly drawn or of â—â—â—berds if it haue beene first washt Oyle of Quinces Take whole Quinces with the rindes when they are verie ripe but cast away their kernells then stampe them and infuse them in oyle Omphatine in the Sunne fiue dayes or else in oyle washed as vve haue said before afterward boyle them with equall portion of the juice of Quinces in double vessell the space of foure houres renew the flesh and juice of Quinces three or foure times the old being made away set them in the Sunne againe and boyle them afterward strayne all and keepe it in a vessell for your vse you shall draw greater store of the juice of your Quinces if you crush them well and bruise them rather than if you cut them in peecâ—s Oyle of Masticke you must take oyle of Roses or oyle Omphacine or of Quinces three pound of good wine eight ounces of masticke powdred and put vnto the rest toward the end for it will not endure much boyling three ounces boyle them alltogether to the consumption of the vvine in stirring it oft to the end that the masticke may be melted and mixt with the oyle Oyle of the flowers of the Elder-tree Fill a glasse bottle full of vvashed oyle or oyle Omphacine put therein a sufficient quantitie of Elder-tree flowers set the bottle in the hot Sunne sixe dayes after that presse them out and put in others new continue this all the time of Sommer vvhiles the flowers of Elder-tree are in force this oyle is singular to comfort the sinews assuage the paine of the ioynts and to cleanse the skinne Oyle of S. Iohns-wort Infuse for three dayes the crops of S. Iohns-wort in verie fragrant Wine after that boyle all in a soft and gentle sort in Maries-bath and after this some small space strayne them out lightly infuse againe in the same Wine as many dayes as nights the like quantitie of the tops of S. Iohns-wort boyle them and straine them as before afterward put vnto the liquor of Venice-Turpentinâ— three ounces of old oyle sixe ounces of saffron a scruple mixe them and in the said Maries-bath boyle them vnto the consumption of the Wine you shall keepe that which remaineth in a glasse or lead vessell for to vse as hot as you can applie it in maligne vlcers especially those of the sinewes and in the leane and cold parts in the prickes of the sinews paine of the teeth conâ—ulsions tumours and distillations Some doe make this oyle after the simplest and singlest sort making onely the flowers of Hypericum vvhich they infuse all the Sommer in washt oyle in a glasse vessell and setting it in the hot Sunne keepe it Oyle of Rhue Take the leaues of Rhue somewhat dried because they are subject to a superâ—lous kind of moisture set them to infuse in oyle a whole Sommer Or better change and renew them euerie eight dayes strayning and pressing them out at euerie change Sommer being gone boyle them not but straine presse out and keepe them in a vessell after this manner are made the oyles of the Myrtle-tree Wormewood Marierom Southernwood Thyme Cammomile and such like vnto which there is sometimes added the like quantitie of juice or flowers or leaues mingled with oyle â—nd so they are set in the Sunne Oyle of Spike Take true Spike or for want of it lauander to the quantitie of three ounces of marierom and baye-tree leaues two ounces of the rooâ—s of Cypres Elicampaine and Zyloaloâ—â— of each an ounce and a halfe of nuâ—megs three ounces infuse euerie thing by it selfe in an equall quantitie of Wine and vvater the infusion accomplished boyle the whole together in a sufficient quantitie of oyle in a double vessell the space of foure or fiue houres this done strayne it all and keep the oyle for your vse that is to say for the cold ach of the stomacke reines bellie matrix and other parts Oyle of Foxes Take a liue Fox of a middle age of a full bodie well fed and fâ—â— such as Foxes be after vintage kill him bowell him and skinne him some take not out his bowells but onely the excrements in his guts because his guts haue much grease about them breake his bones small that so you may haue all their â—â—rrow this done set him a boyling in salt brine salt water and sea vvater of each a pine and a halfe of oyle three pints of salt three ounces in the end of the decoction put thereto the leaues of sage rosemarie dill organie marierom and Iuniper-berries after that he shall be roâ—ten sodden
a matter to trouble himselfe much withall and to be at much cost and charges therewith as many not well aduised men be now adaies but onely that he would take his time thereto at his best leasure and without any great expence or else to leaue the same to his wife or his farmers wife for indeed such occupation is farre better beseeming either of them than him for as much as the maistresâ—e or dairie-woman hath the pettie affaires and businesses belonging to this our countrie Farme and lying vvithin the doores resigned and put ouer to 〈◊〉 Therefore let it not seeme strange in this point if after our briefe intreatie of Oyles vve discourse somewhat briefely and according as a countrie thing requireth of the manner of distilling of vvaters and extracting of oylie quintessences out of such matter as our Countrie Farme shall affoord vvhich we would should serue for the vse of the Farmers vvife as well to relieue her folke withall as to succour her needie neighbours in the time of sicknesse as we see it to be the ordinarie custome of great Ladies Gentlewomen and Farmers vviues well and charitably disposed who distill waters and prepare oyntments and such other remedies to succour and relieâ—â— the poore CHAP. LIX What Distillation is and how manie sorts there be of Distillation I Will not trouble my selfe here with setting downe the partie which was the first inuentor of Distillation as namely whether it were some Physitian of late time who hauing a desire to eat stewed Peares set them a stewing betwixt two dishes vpon the fire and hauing afterward taken off the vpper dish and finding the bottome thereof all set with pearâ—â—e sweat retaining the smell and fauour of the stewed Peare it selfe inuented thereupon certaine instruments to draw out from all sorts of hearbes cleere and bright airie waters it is better that we see our selues to worke about the declaring of what Distillation is aâ—d what things they be which may be distilled Distillation or the manner of distilling is an art and meanes whereby is extracted the liquor or moisture of certaine things by the vertue and force of fire or such like heat as the things themselues doe require no otherwise than as we see here below that by the force and power of the Sunne manie vapours are lifted into the middle region of the ayre and there being turned into water fall downe in raine True it is that the word Distill sometimes reacheth further and is taken not onely for things that are distilled by the meanes of heat but without heat also as wee see it done in such things as are distilled after a strayning manner that is to say when the purer and thinner part of certaine waters or liquid iuices is separated and extracted from the more muddie and earthie part by the meanes of a Felt or by the meanes of a piece of Cloth fashioned like a little tongue or border or out of Sand and small Grauell or out of earthen Pots not yet baked or out of Vessels made of the wood of Iuie or out of Glasse made of Fearne Sometimes likewise things are not only distilled without heat but with cold as nemely when the things which you would haue distilled are set in cold and moist places as Oyle of Tarâ—ar is wont to be made as also Oyle of Myrrhe Dragons bloud Otters and other things But howsoeuer yet I would not haue the Mistresse of our Countrey House to busie her braine with all the sorts of Distillation but that she should content her selfe onely with that which is performed by heat True it is that it is meet and requisite that shee should know the diuersities of heat to the end she may procure such a heat as will best fit such matter and thing as shee is in hand withall or to goe about for some things craue the heat of a cleere fire or of coale or of the Sunne or of hot â—â—â—bers or of small sand or of the filings of yron or of the drosâ—e of Oliues others craue the heat of Horse dung or boiling water or the vapour of boiling water or of Wine boiling in the fat or of vnquencht Lime or of some Barke or other putrified thing And for this cause she shall marke and obserue foure degrees of heat the first whereof shall be called warme like water when it is halfe hot or the vapour of boiling water and in this there is no feare of anie hurt it can doe the second is a little hoter but yet so as that it may be well endured without anie annoyance or hurt such as the heat of ashes or embers the third is yet hoter than the second and so as that it may annoy and hurt one grieuously if hee should hold anie part or member therein anie long time such is the heat of small sand The fourth is so vehement as that it cannot without great paine very hardly be endured and such is the heat of the scales of filings of yron The first degree is fit to distill fine subtle and moist things as flowers and cold simples as Endiue Lettuce and such other The second for distilling of fine subtle and drie things of that sort are all fragrant or smelling things as Pepper Cinnamome Ginger Cloues and manie simples as Wormewood Sage c. The third for to distill matter that is of thicke substance and full of iuice of which sort are manie roots The fourth is proper for the distilling of mettals and minerall things as Allome Arsenicke c. By this meanes it will come to passe that the Mistresse of our Countrey House shall not haue anie thing brought vnto her out of which shee will not be able to draw the waterie humour and to distill cleere and bright waters CHAP. LX. Of the fit and conuenient time to distill in and of the faculties vertues and durablenesse of distilled waters EVerie thing is to be distilled in the time wherein it is best disposed and best fit that is to say rootes hearbes flowers and seedes when they are ripe but liuing things and the parts of them when they are of middle age as wee shall haue occasion to declare in his place Now as concerning the ripenesse of rootes hearbes flowers seedes and fruits we referre you to our second Booke where wee haue sufficiently at large laid open at what time euerie one of these things is to be gathered But it is to be noted that necessitie sometimes compelleth vs to distill drie plants and then it will be good to macerate and sâ—eepe them in some conuenient liquor or decoction answerable vnto the vertue of the thingâ— by that means in part to renew and bring againe their youthfulnesse and to endow them with such moisture as they brought with them when they were first gathered from off the earth as we will further declare by and by As concerning the vertues of distilled Waters it is most certaine that such as
are distilled in Maries bath retaining the cast smell and other qualities of the matter whereof they are distilled haue not onely equall vertues with the Planâ—â— and matter whereof they are distilled but become much more pleasant vnto the â—ast and also more delightsome vnto the eye than the iuices or decoctions of the said matter would be It is true that the waters distilled through Leaden Tinne Braâ—en Copper or such other like metâ—all like a Limbecke as we shall by and by speake of doe loose the best and most subtle parts of the substance of their matter by suffering the same to vanish away in and into the ayre and for that cause they doe not prouâ— of so great vertue as their Plants But howsoeuer it is distilled waters are a gâ—â—at deale more pleasant vnto sicke persons more readie for vse better for medicines for the eyes to make epithemes of for the heart and liuer to make painting colours of to put into perfumes or other sweet things as well for the vse of Physicke as also for the delight and decking of the bodie than the decoctions and iuices of Plants and therefore there is great reason they should be distilled with greater heed and care It is most certaine also that Waters distilled in Maries bath especially those which are distilled in the vapour of boyling water are not of long continuance and hardly will last aboue a yeare likewise you must renew them euerie yeare by distillation circulation or by distilling of them againe putting them also into the Still againe with some new matter vpon the cake or drossie part left vpon some former distillation or else to distill them by a Filtre whereof wee shall haue occasion to speake hereafter CHAP. LXI What manner of vessels and instruments they must be wherein waters are to be distilled TWo vessels are needfull in distilling which may be called by the common and generall word a Limbeck the one of them is properly called the containing vessell because it receiueth and containeth the matter that you would distill some call it the bodie or corpulent vessell or the gourd The other is ordinarily called the cappe head or bell being that whereinto the vapours are gathered and turned into water This vessell hath sometimes a pipe in shape like the bill of a bird through which the water passeth drop by drop into a violl or other like vessell and sometimes it hath no beake or spour and those are vâ—ed in circulation But these instruments doe differ much as well in forme and shape as in matter It is true that the first that were inuented were of Lead like vnto a Bell and did couer another vessell of Brasse that was full of matter to be distilled this fashioned one is well ynough knowne and vsed eueriewhere because it draweth out more store of water than anie other Afterward there was another fashion inuenâ—ed by which manie vessels euerie one hauing his Leaden head or couer seuerall are â—ated together with one onely fire set in a furnace made after the fashion of a vault to the end that with lesse cost and labour there might be drawne and distâ—lled a great quantitie of water the figure and forme whereof you may here see and behold But in as much as waters distilled in Lead doe not retaine their smell or tast at all neither yet anie of the rest of their qualities of the things whereof they are distilled but doe rather smell of the smoake or of a stinke of burning as also for that waters distilled of sharpe biting and bitter plants doe no whit resemble the same in the â—ast of their bitternesse and sharpenesse but rather become vnsauourie sweet Further in as much as Galen witnesseth as the water which runneth through pipes of Lead doth stirre vp oftentimes the bloudie flux in those that drinke it because of his nature which is of the substance of Mercurie adde vnto these that in as much as wee ordinarliy see the waters distilled through Lead to become oftentimes with the sharpe and vehement vapour which it maketh by the reason of a certaine sale dissoluing it selfe from the head spoyled and made white and thicke as milke I say for and in respect of all these reasons there is inuented another instrument called the Bladder whose vnder vessell and cap couering the same are both of Brasse and both of them standing ouer one â—urnace which instrument is not onely good to distill Aqua vitae in made of Wine or of the lees of Wine or Beeâ—e but also of all other sorts of Plants powred in thereto with a good quantitie of common water Moreouer it is requisite that the head should haue a great beake or spout which must passe through the inner side of a great caske full of water to the end that the vapours breath not out but grow thicke and turne into water The fashion of it is as you may see here The later and better aduised Physicians haue deuised a fashion much better than the former which is to distill waters in Maries bath that is to say in the bath of some boyling water or ouer the vapour of the same for it is verie certaine that such waters are without all comparison better in as much as they doe exactly retaine not onely the smell but also the â—ast and other qualities of their plants which happeneth because the bath of the boyling water by his moisture retaineth keepeth in and preserueth the more subtle parts of the plants and by this meanes hinder and stay them from resoluing and breathing out as it commeth to passe in those which are distilled by a violent fire of wood or coale which is the onely cause that there is so great difference betwixt the waters distilled in a Limbecke of Lead and those that are distilled in Maries bath as is betwixt Gold and Lead because they doe not onely retaine the proper qualities of their plants that is to say their smell and tast but likewise they become cleare pure and bright without smelling anie thing of smoake or burning on the contrarie the other alwaies hâ—â—h a tast of some sâ—inke of the smoake which doth not onely prouoke a lust to vomit as well in such as be healthfull as in them that be sicke but also procureth great hurt vnto the parts of the breast stomacke liuer and other inward parts by reason of some ill qualitie wherewith they are infected by the vessels in which they are distilled Which is easily perceiued by the water of Wormewood distilled in a Leaden Limbeâ—ke for it becomâ—â—th sweet and not bitter like vnto the plant and in like sort in all other manner of waters that are distilled of plants and are of a hot temperature and sharpe or bitter of tast For the Leaden Limbecke receiuing vpon his superficiall part the vapours of heaâ—bes which are hot in effect and operation is easily corrupted in that his superficiall part and turned into a verie subtle Ceâ—use which afterward mingleth
it selfe with the water and bestoweth vpon them an vnâ—auourie sweetnesâ—e which is easie to be gathered and knowne by the white residence that setleth in such waters especially if the Limbecke wherein they are distilled be new for the vessell which hath serued a long time hauing gotten by long space and being much distilled in as it were a plasterie crust or hardnesse ouer all the parts of it is not so easily altered by the vapours nor turned into Ceruse And indeed it is no maruell if the vpper face of the Lead be changed into Ceruse by the sharpe vapour of the plants seeing that Ceruse it selfe as Dioscorides testifieth is made of plates of Lead hanged ouer the vapours of vineger and spread vpon hurdles made of reedes but there befalleth no such accident to waters distilled in Maries bath for the bitternesse of their â—ast is manifestly perceiued as also their sharpenesse sowrenesse tartnesse harshnesse eagernesse sweetnesse and tastlesnesse if they be distilled of bitter or biting plants or yet of anie other tasts and qualities and this falleth out so because the head of the Maries bath is of Glasse which cannot infect them with any strange or vnnaturall qualitie Moreouer the waters that are distilled in the vessell called a Bladder which is made as wee haue said of Brasse as well the head as the bodie but yet ouer-laid within with Tinne are much better and of greater vertue than those which are distilled in a Limbecke of Lead because the fire of the furnace cannot burne nor infect with anie smoake the matter that is within seeing they are couered ouer and boile in water but notwithstanding they doe not throughly retaine the vertues thereof because of the mixture of the water which smothereth and dulleth their force and vertues Wherefore wee must needes commend as best the waters which are distilled in the double vessell or ouer the vapour of boyling water especially when as therewithall they are of a hot facultie It is true that amongst them that sort is better which is distilled ouer the vapour of boyling water than that which is distilled by putting the bodie containing the matter into the boyling water because it extracteth and draweth out the subtle parts therein a great deale better albeit that both the sorts thereof are excellent good neyther is there anie hurt at all in them saue onely that they are not of so long lasting and continuance as others but to helpe this in such things as need shall require it will be good to distill one and the same thing often that so you may alwaies haue them good But to come to our third kind of Instrument which wee haue called the double vessell or Maries bath it consisteth of two parts the one is a great vessell of Brasse made in manner of a Beefe-pot verie great and raysed high furnished with a couering and it is set in a furnace and containeth in it boyling water The other is the Limbecke whose bodie is likewise of Brasse so set within the couer of the Cauldron as that the one resteth vpon the other and that the one cannot be put in or taken away without the other The head thereof is of Glasse or Tinne or of baked earth in the couering of which there must be a hole made in that sort as that it may be alwaies close it would be at one of the corners thereof and the vse of it is to powre boyling water into the Cauldron when the water within the same is diminished after long time of boyling The fashion of it is as you may see here ouer the leafe There is another sort of double vessell which containeth foure Limbeckes whose bodies set within the bath may be either of glasse or tinne and their heads of glasâ—e besides these foure there is another standing higher than the rest and is heated onely of the vapour of boyling water which â—iseth vp on high vnto it through a pipe and this Limbeck maketh a better water than the other foure All these vesselâ— being well coupled and incorporated together doe rest vpon the Caldron or great Brasâ—e pot being sufficient large and wide and tinned ouer within and so closely set one with another as that there may not anie vapour breath out in like manner all these instrumentâ— and vessels be so well ordered and contriued as that they may seeme to be but one bodie saue onely that the heads of euerie one must be so as that it may be separated from the bodie and put to againe when you haue anie need to distill water the fashion of it is such as is here to be seâ—ne There are some that haue yet seene another sort of double vessell and that a verie excellent one whose bodie is Tinne like vnto a great Vrinall of the length of three good â—eet verie wide and large below and somewhat narrower aboue The bottome or bellie thereof is set two good foot in boiling water and the top standeth out of the water a foot good and that in a round hole made in the middest of the couer of the Cauldron Vpon the top of this bodie is placed a head of Tinne couered and compassed also with another vessell of Tinne likewise and much more large this is to containe cold water running into it through a Brasse pipe or cocke it is to stand vpon the top of a shanke and that for to coole the Limbeck continually that so â—he vapours rising vp thither may thicken the better and be the sooner turned into water And because it is not possible but that the water which is contained in the vessell that compasseth the Limbecke should become hot in succession of time through the heat of the Limbecke this vessell hath a small pipe or spout at which the water so heated is vsed to be lee runne out turning the little pinne of the cocke and it is filled againe presently with cold water which is made to runne down into it from a vessel on high But to the end the labour of emptying it so oft of his hot water and putting in againâ— of cold may be remedied things may be so carried as that from the vessell which standeth vpon the top of the pillar there may be cold water continually running into the vessell compassing the Limbecke and then it being once become hot may be let out as is said before And to the end that the cauldron which containeth the bath may alwaies keepe full at one measure and quantitie of water which otherwise is sure to diminish by the continuall and vehement heat of the fire of the furnace there is at the â—oot of the pillar another vessell full of verie hot water which is to be conueyed into â—he bath by a cock or pipe and this water is heated in his vessell by the same fire that the bath is heated in as much as the wall of the pillar is hollow and emptie euen as low as the bottome of this vessell This
sort of double vessell is fit to distill waters withall in great store and aboundance by reason of the cold water which thickeneth and turâ—â—th by and by the vapours into water The shape and fashion is as you see The Venetians distill their water in such an Instrument The furnace is round and containeth on euerie side round about it manie earthen vessels glased within and fashioned like Vrinals well luted with mortar of Potters clay and euerie one couered with a head of Glasse or baked earth to their snouts there is fastened a violl with a good thicke thread to receiue the water that distilleth This furnace is heated as we see after the manner that the Germanes doe heat their Hot-houses and we ouâ— Stoues And if it happen that the fire should be too hot you must not put any thing into the vessels vntill such time as the heat be somewhat abated for feare that the plants flowers and such other things should be burnt The mouth of the 〈◊〉 must be alwaies stopped and fast shut to the end that the heat may beat inward for the heating of so manie vessels For the attending and ordering of this furnace there are required manie seruants some of them to looke vnto the â—ire others to cast the hearbes into the bodies and others to put the heads vpon the bodies By this likewise there may great store of waters be distilled as some hundred pints in a night and a day and these waters are a great deale better than those which are distilled in leaden Limbeckes or Stillitories or yet of other mettals because they are not infected with anie fault or infection which is a common companion of those which are made of mettall This is the shape and forme of it There are other Instruments the bodies whereof are of Brasse Iron or other mettall hauing a long thicke and strait necke on the top whereof resteth also a head of Brasse made after the fashion of a broch steeple and is compassed round about as 〈◊〉 were with a bucket of coole water to the end that the vapour may be conuerted the sooner and in greater quantitie into water and that the water may not tast or smâ—ll of the fire Some in stead of this long necke and head haue a pipe of Plate or other mettall verie long and wrythen or wound about in forme of a Serpent and for this reason is called a Serpentine or made of manie parts consisting of direct angleâ— and these passing through a bucket or some such vessell full of water There are manie other sorts and fashions of Instruments to distill withall whereof I meane not to speake at this time contenting my selfe with those which I haue mentioned as being of more common vse and fit onely to distill waters of which it is our purpose onely to speake at this present Furthermore seeing the water doth take his essence and consistence and other like qualities from the head of the Stillitorie it is good to make choice of the best heads that one can the best are of Glasse next those of earth glased within and without thirdly those of Tinne fourthly those of Copper laid ouer with Brasse fifthly those of Brasse laid ouer with Tinne but the vessels of Copper and Brasse haue these two discommodities the one that they make their waters reddish and halfe burnt and the second that in Copper and Brasse there is a venimous qualitie more than in anie other mettall â—ixtly those of yron especially when a man would distill anie thing that is hard to be distilled and which must be applyed outwardly and not taken inwardly Such as are not afraid of the cost doe vse vessels of Gold or of Siluer but seeing all are not of one and equall efficacie it is best to rest contented with Glasse-vessels or earthen ones well leaded either with Glasse or the fat which is called earth of Beauuais rather than with Lead or anie other mettall notwithstanding those of earth are the best the second those that are leaded or glazed or of thicke fat earth next those of Tinne Those of Glasse must not be of brake mettall but of Crystall earth well armed which seeing they cease not to be brittle how well soeuer they be armed must be heated by little and little whether it be in Maries bath or in hot ashes or in a furnace fire And in like sort when your distillation is ended to let them coole by little and little And for as much as the head is loose from the bodie it will be good to set them together with a hempen cloth which hath beene dipped in the mortar of Wisedome which for the most part is made of the whites of Egges Beane flower and a little Masticke The vessell whereinto the water is receiued and thereupon called the Receiuer shall be a Glasse-violl hauing a long necke and the beake or spout of the head must goe into it and these two in like manner may thus be fastened and closed together with the said mortar of Wisedome least the water which shall distill should euaporate verie much notwithstanding that we see sometimes some Receiuers of the fashion of Vrinals which are not made fast vnto the beake of the head at all CHAP. LXII What manner of Furnaces must be prepared for the distilling of Waters THe fashion of the furnaces for the distilling of waters is diuers as well in respect of the matter to be distilled as in respect of the vessels which are vsed in the distilling thereof As concerning their matter some are made of vnburnt bricks onely dried well in the Sunne because they are better to be handled than those that are throughly burnt and besides they may be cut with a toole and brought into what fashion one will and fitted with faâ— earth othersome are made of plaster onely some of fat earth onely but the best are made vvith cement vvhites of egges fat earth and flockes of vvooll others of beaten bricks hards horse-dung sinewes of oxen and fat earth But as for their fashion it must be answerable vnto the vessells that are set therein and so some be wholly round and those are the best and most profitable others are foure square others are raised high like steeples others after the fashion of vaults some after the manner of stones all which you may find out by the sight of the eye in the patternes set downe before and from which you may gather more instruction and more certaine direction than by all the descriptions that wee can possibly make Such furnaces as you may see with your eyes must haue two bottomes the one lower to receiue the ashes of the coales or whatsoeuer other matter that the fire is made of the other higher which must containe the burning coales and must be made after the fashion of a Gridyron hauing barres or roddes of yron passing throughout from the one side to the other quite ouerthwart the furnace or else diuided into manie small holes
it causeth a good memorie taketh away the paine of the teeth breaketh the stone healeth the dropsie preserueth from venime such as haue swallowed any spider if it be drunke presently after The water of Gentian Take foure pound of the new rootes or rather of the dried rootes of Gentian chop them small infuse them in wine or besprinkle them only then afterward distill them This water is singular against the plague all sorts of venime the stone as well of the reines as of the bladder and to heale inward Apostumes and vlcers The vvater of pellitorie Take the rootes of pellitorie new or old cut them small and infuse them in verie good Wine the water is good for no appease the ach of the teeth to strengthen them and keepe them cleane if the mouth be washed therewith in the morning or else when it seemeth good to doe it To make water of eye-bright Take the leaues and flowers of eye-bright distill them the water thereof doth cleare the sight The vvater of Nicotian is distilled as the other going before but of this vve haue largely discoursed in the second Booke and haue shewed that it hath maruellous effects against the Noli me tangere cankers ringwormes scabs shortnesse of breath and the dropsie In this sort also you must distill Paules betonie the vvater whereof is singular to heale wounds scabbes and other diseases of the skinne The vse of this vvater is veâ—â—e excellent for the leprosie pestilent feauers obstructions of the liuer and spleene and exulceration of the lungs In this sort also is Mouse-â—are distilled whereof vve â—â—ue spoken in his place in the second Booke The vvater of hyssope must be distilled vpon hote ashes it is excellent for the paine of the teeth to prouoke vvomens termes for the cough and other diseases of the lungs The water of turneps Take whole turneps with their skins and all or else the skin alone you shall distill a water especially of the pilling or skin which will be profiâ—able to prouoke vrine and sweatâ—ng Water of lymons or the juice of them doth helpe verie profitably in the stone of 〈◊〉 reines The water of fennell Take the rootes and leaues and distill them or else boyle â—hem in water afterward put them all hot into a tin or copper platter and couer the 〈◊〉 vvith another platter the liquor vvhich shall be vpon the vppermost platter â—hall be kept in a viole to put a drop or two thereof into the corner of the eye for the â—iseases of the eye Water of parsley of the garden Stampe in a morter the leaues of parsely then diâ—till them it cleanseth the stomacke and comforteth the reines After the same manner are distilled the waters of smallage basill buglosse miâ—es cammomile marigolds Carduus benedictus clarie succorie capillus Veneâ—iâ— cheâ—uile endâ—ue aller fumitorie broome Iuie horse-taile lauander marierom mehloâ— mallowes holihocke vvater lillies nigella organie pionie poppie pellitorie of the wall burnet plantaine purcelaine penniryall rue rosemarie madder sage sauorie scabious scolopendrium nightshade houseleeke willow leaues groundswell thyme white mulleine tansey valerian veruaine of the flowers and leaueâ— of the stinging nettle as well as of the dead nettle and of many other plants obseruing the generall precepts which we haue set downe before This is the manner of distilling cinnamome Take a pound of fine cinnamome breake it lightly and infuse it a certaine time in the distilled water of Roses the quantâ—tie of foure pounds and of verie good white wine halfe a pound after put it all into a glasse-still to be distilled either vpon hot ashes or else in Maries-bath such water is forcible against all cold diseases especially of the stomacke spleene liuer braine matrix sinews faintings and swoâ—nings to prouoke the termes of women and retayned vrine to stay vomits to represse the malignitie of all sorts of cold venime and for the deliuerie of woâ—en that are in trauell of child Rose-water is distilled either of new roses or of drie roses and they are either white or carnation The fashion and manner of distilling of it is diuers for sometimes it is distilled by defluction tending downeward vvhich is called in Latine Distillatio per descensum according to the matter which we shall declare in the seuentie first Chapter hereafter following Sometimes it is distilled by insolation as we will likewise shew in the same place sometimes and that oftest as also best in Maries-bath and before the distilling of it if the roses be drie it is good to moisten them vvith the vapour of some boyling water or some Roses The water which is distilled of red Roses is more cordiall and corroboratiue as that which is made of white roses is more cooling Then to distill good rose-water you must infuse roses in distilled Rose-water or else in the juice drawne from them and that by the space of two or three dayes your vessell being well lured and stopt and afterward put them in a glasse-still couered with his head and they both well luted and fitted one to another and finally set them thus conjoyned in your vessell of Maries-bath Water of Orange-flowers called water of Naffe being distilled by a bell is good to procure vomit as also to make a good smell The water of vvild Apples and of Oke Apples vnripe of chesnuts and of veriuice that is halfe ripe is good against the red pimples and hard knobbes in the face The vvaters of flowers as of Rosemarie vvhich is good to rejoyce the 〈◊〉 of Elder-Tree vvhich keepeth the face cleare from Sunne-burning of Marigolds vvhich comforteth the eyes and such others are distilled after the manner of Rose-water CHAP. LXVI Of the manner of distilling liquors WE haue heretofore declared that the singular and rare efficacie and 〈◊〉 of things distilled haue in such sort rauished and carried away the spirits and studies of men as that there is scarce any thing to be found vvhich hath any good propertie and speciall qualitie in it but it 〈◊〉 beene brought vnder the yoke of distillation But in this place I call liquor all thâ—â— which hath a liquid consistence vvhether it be juice humour excrement or any such like floting thing as vvine vinegar honie vrine juice of hearbes of fruitâ—â— and you cannot but thinke that the juice of hearbes or fruits being distilled doth afford a farre better water than that which is distilled of hearbes yea or of fruits either We will begin therefore with distilled vvine Aqua-vitae is thus distilled notwithstanding that all manner of Wine is fit to make Aqua-vitae of so that it be not sowre spent or otherwise tainted yet indeede the strongest and noblest Claret vvine is the best vvhether pallet and inclining to vvhite or high coloured and inclining to red Take then of claret vvine a certayne quantitie according to the bignesâ—e of the vessell wherein you distill
matter as you shall know to be necessarie for the present disease as conserues of roses and buglosse damaske raisins the powders of the electuaries of precious stones aromaticum rosatum and such like things and finally distill them after the manner aboue specified Some there are vvhich vvill not make any restoratiues but of capons-flesh the oldest they can get such they strangle and plucke by feather and feather not vsing the helpe of any hot vvater then they take out the entrailes and chop them small adding thereto flowers or conserues of buglosse burrage damaske raisins mundified barley whole coriander-seed pearles powder of the electuarie diarrhodon or some other like vnto it and the leaues of gold they distill all together and cause it to be giuen to sicke persons women in child-bed and old folke To make a restoratiue in shorter time and that vpon the sudden with lesse cost charges as also paine and labour chop your flesh small after the manner alreadie deliuered put it into a glasse viole or bottle of a sufficient bignesse and in such sort as that all your peeces of flesh be strung or put vpon a double threed and hold one by another and the double threed vvhereupon they hang be vvithout the bottle which must be well stopt aboue with a linnen or cotten cloth wet in a mixture made vvith whites of egges and barley â—lower set this bottle in a caldron full of water boyling at a small fire and there let it stand foure houres more or lesse vntill such time as a good part of the flesh bee conuerted into moisture See that the bottle stand in the vvater vp to the necke and that it touch not the bottome of the caldron and vvithall vvell stayed vp on euerie side that so it may not slip or bend more one vvay than another When the foure houres are spent rebate the fire gently that so the bottle also may coole by little and little vvhich if so bee that you should take all hote out of the water it vvould breake presently Afterward vnstop the bottle vvith vvarme vvater if you cannot vvell otherwise and then draw forth the string and the flesh softly that so the liquor may remaine alone straine the vvater after the manner of Hypocras and aromatize it vvith Sugar and Ciâ—â—â—mome that so it may be giuen to the sicke that are vvasted You may after this manner make restoratiues such like as you shall thinke good either cheaper or dearer more or lesse pleasant and delicate and more or lesse medicinable as occasion may require CHAP. LXIX The manner of distilling compound waters WAters are not onely distilled of one onely or simple plant liquor or other matter but also of many mixt together and such vvaters are called compounded vvaters by reason of the mixture of many things These compound vvaters are of three sorts some are for physick othersome for sweetnesse and the other for â—ukes and painting as ornaments to the bodie vve vvill first and before the rest speake of those which serue for medicine and physicke Sage water compounded Take equall parts of sage and penniryall stampe them in a mortar and distill them This water taketh away the paine of the bellie and stayeth cold rheumes if it be drunke with a little quantitie of castoreum Water of turneps compounded Take turneps either garden or wild ones or both together the roots of smallage and parsley and anise-seed infuse them all in white wine or vinegar and distill the vvater as good against grauell Angelica water Take equall parts of Angelica as well the rootes as the leaues but especially the rootes and the flowers of lauander infuse them in Wine there will distill from them a singular water against the Falling-sicknesse if it be taken in the quantitie of two or three spoonefulls Water of Celandine Gather in the beginning of the moneth of May the leaues of celandine veruaine rue and fennell pound them and draw from euerie one of them three ounces of juice vvhich you shall mix together put vnto them some buds of roses of sugar-candie three ounces of verie good Tutia foure ounces and as much of dragons bloud distill them all in a stillitorie This vvater taketh away the rednesse and spots in the eyes Water of the Vine Take the vvater that distilleth from the vine-stockes at such time as they are cut vvhich is in the Spring-time distill it with like quantitie of honie this vvater healeth itchings heat and rednesse of the eyes the verie vvater of of the vine alone vndistilled doth the like Rose-water Take roses three parts fennell and rue of each one part shred them small and mingle them verie well together afterward distill them and let the distilling vvater fall into a vessell wherein is a handfull of the foresaid hearbes this vvater preserueth the sight if the eyes be vvashed therewith in Sommer Water of Eye-bright Take Celandine Fennell Rue Eye-bright Veruaine red Roses of each halfe a pound Cloues and Long-pepper of each two ounces bruise them all and distill them in a glasse stillitorie This vvater is singular good for a vveake sight Water of Rosemarie Take Aqua-vitae distilled of white Wine the distilled vvater of rosemarie and sage of each fiue pound of sugar two pound in these infuse of the flowers of sage and rosemarie for the space of eight daies of each two ounces straine them and keepe the water to heale the fistulaes of the eyes Water of Treacle Distill in a glasse stillitorie Treacle with a like quantitie of Aqua-vitae and Vinegar This vvater is good to touch the vlcers and rawnesse of the mouth vvithall especially if there be added vnto it a little bole-armoniacke Another Treacle water Take old Treacle a pound of the rootes of Enula campana Gentian Cypers Tormentill of each an ounce of blessed Thistle halfe an ounce of conserues of Borage Buglosse and Rosemarie of each an ounce infuse them all together in three pints of white Wine a pint and a halfe of Cesterne water and two pints of Rose-water distill them Water of Cloues Take equall parts of Cloues Ginger and flowers of Rosemarie infuse them in verie good Wine the space of eight daies distill the whole This vvater comforteth the stomacke assuageth the paines and vvringings of the bellie killeth vvormes and maketh fat folke to become leane or maketh fat the leane if they drinke it mixt with sugar Water of Saxifrage Take of the juice of Saxifrage two pound of the juice of Pearlewort Parsley Anise and Clotburre of each halfe a pound of vvhite Vinegar eight ounces distill them all This vvater drunke in the morning breaketh the stone Water of Swallowes Take Swallowes and drie them in an ouen make them into powder mixe it vvith a little Castoreum and a little Vinegar distill it all this water cureth the Falling-sicknesse if it be drunke foure
liquors is auaileable for the beautifying of the face Another water Take two Calues feet boyle them in Riuer water to the consumption of the one halfe of the water put thereunto a pound of Rice of the crummie part of one white loafe kneaded with Goats milke two pound of fresh Butter the whites of tenne new layd egges with their shells and skinnes distill it all and in the distilled water put a little Camphire and Roch Allome this water maketh the face verie faire Water of Lard Take such quantitie of Lard as you shall thinke good and scrape it as cleane as possibly you can afterward stampe it in a Marble Mortar so long as that it become like paste and then distill it in a Glasse-Sillitorie The water will be white and it is singular to make the haire of a Straw-colour and glistening Water of Honey distilled as were haue said before maketh the haire beautifull and long Water of Capers Take greene Capers and distill them This water dyeth haire greene if after they haue beene washed with this water they be dried in the Sunne Another water Take a pound of verie good Honey and of the leaues of male Sothernewood two handfuls mingle them and distill them This water is good to 〈◊〉 the haire of the head and beard faire and beautifull A water to cleanse the teeth Take Sage Organie wild Marierome Rosemarie and Pennyryall of each a handfull of Pellitorie Ginger Cloues and Nutmegs of each the weight of two French crownes put all together and water them with white Wine afterward distill them Another water for the same effect Take long Pepper the weight of two French crownes of Pellitorie and Stauesacre the weight of one French crowne sprinkle them all ouer with halfe and ounce of Aqua-vitae after put an ounce and a halfe of white Honey thereunto and so distill them CHAP. LXXII The manner of distilling per ascensum and per descensum ALl manner of distillation which is made by vertue and force of fire and such like heat is of two sorts the one is made by raising vp of vapours vp on high which the Alchymists call per ascensum and there is another which is after the manner of falling of sweat or defluxion of humors descending downeward and this is commonly called per descensum Waters are for the most part distilled by the way called per ascensum as Oyles are for the most part distilled per descensum I say for the most part because that certaine Waters are sometimes distilled per descensum as also some Oyles per ascensum such as are the Oyles drawne of leaues flowers fruits seeds and other such like matter The waters that are distilled per descensum are chiefely sweet waters such as are made of flowers and leaues of a good smell which being so distilled doe not euaporate or spend their best vapour so quickly by distillation and thereupon they retaine in better sort and for a longer time their naturall smell The way is this Take new Roses or other such flowers and put them in a Linnen cloth spread and stretcht ouer a bason of Brasse or earth well glased aboue this bason set another vessell of Brasse or of earth in manner of a round Frying-panne hauing the bottome couered with hot coales but therewithall you must looke that you let not the fire remaine anie long time vpon the vessell for feare it should grow too hot and that the water should smell of burning Thus way is better than anie other to make a great deale of water in a short time and without great charges of flowerâ— and all sweet smelling cooling and astringent matter After such sort is the Sea-Onion distilled Cut in slices the Sea-Onion put it into an earthen vessell which shall haue manie small holes in the bottome let the bottome of this vessell goe into the mouth of another vessell made of earth and lute them both together verie well and let the earthen vessell be set in the earth vp vnto the throat and then lay it round about with coales of fire thus giue fire vnto the vpper vessell for the space of tenne or twelue houres it will distill his water downeward which if you mixe with flower or bread you shall make Pastils which will be good to kill Rats or Mice and that quickly if you mixe therewith a small quantitie of Litarge You may make your distillation of flowers per descensum otherwise without the heat of anie fire Take two vessels of Glasse one like vnto another both of them being made large in the bottome and narrow at the top after the manner of an Vrinall and see that the mouth of the one will fit and goe into the mouth of the other and then lute them well and close together hauing put betwixt them a fine thinne Linnen cloth the vppermost must be full of Roses or other flowers somewhat bruised the other must be emptie set them in the South Sunne where it is very hot and so it will distill a water that is very pleasant and sweet Thus is Rose-water sweetened with Muske distilled whereof wee haue spokeâ— before in the Chapter of sweet waters And thus are the yellow parts of Violâ—â—â—â— stilled and the water thereof is verie singular for the rednesse of the eyes And 〈◊〉 are the tender buds and shoots of Fennell distilled being gathered before the Fennell doe put forth his flowers the water wthereof is very soueraigne for to cleanse away the filth of the eyes and to comfort and amend the sight CHAP. LXXIII Of the manner of distilling by the Filtre THe causes of distilling by the Filtre we haue before declared as namely that they are either the separation of liquors in generall or else the separation of liquors of such or such qualities as the separating of muddie and earthie from the finer and subtle parts which is the proper and ordinarie way to distill iuices which haue a thicke consistence presently vpon their cooling after their first pressing out as namely the iuices of Citrons Limons and Oranges againe the prudent and expert Apothe carie when he maketh syâ—â—ups of the iuices of Citrons or Limons doth first distill and straine the iuices by a Fittre before the goe about to dispense the syrrups But the manner to distill by a Filtre is to haue three dishes bowles or basons or other vessels of such fashion as the matter or liquor that you would distill doth require and so placed and seated as that they may either stand higher and higher or lower and lower euerie one aboue or vnder another and the highest to containe that which is to be distilled and the lower that which is distilled In the vppermost shall be one or moe pieces of Cloth or of a Felt of sufficient length and dipt into the iâ—ices and these must be broad at the one end and sharpe at the other the broad end shall lye in the
matter which is to be distilled as of the vessels which are to serue to distill them withall and yet the most common and commodious or profitable fashion of all is this Build vp a Furnace of Bricke or of Tyle and fat Earth or Mortar or of Playster alone and make the same of a round shape or at the least let it be so within to the end that the fire being carried vp on high may disperse it selfe all ouer in a more equall measure and withall make it of a reasonable length and thickenesse and not more than three foot high and bearing a foot round of compassâ— and euerie way within at the least There shall bee also three seuerall spaces or roomes in the whole height the first of one foot the second of a foot and a halfe and in the third all the rest of the Furnace In the first roome there shall be a grate of yron to lay the coales vpon for the making of the fire in the second roome or loft there shall be two roddes of yron which shall be distant the one from the other about foure fingers whereupon shall rest an earthen vessell of the fashion of an earthen pot or panne and after such forme and manner as wee will declare by and by Vnderneath the first distance and also aboue the grate is the second distance you must make two opening places square and hauing their couers to shut them after the manner of the mouth of an Ouen by the lower of those two mouthes you shall emptie and take out the ashes which are made therein and at the higher of them you shall put in coales and kindle the fire also Furthermore in the highest part of the Furnace and likewise in such place there as may be most commodious there must be left certaine other holes for the smoake to passe out by See the picture and draught of such a Furnace before in the distillation of Waters Sometimes for a need the Furnace is omitted and let passe and a brandrith made to serue setting vpon it the vessell for to distill in and that in a pot bowle or panne of earth or yron and making a fire vnderneath the same CHAP. LXXVI What manner of Vessels must be vsed for the distilling of Oyles CErtaine it is that manie doe vse diuerse sorts of Vessels for the distilling of Oyles but leauing the examination of this varietie for such as propound vnto themselues to entreat exactly of Chymicall matters as intending my selfe onely to giue some instructions vnto the good Huswife being Commaundresse of this our Countrey House I will here set downe but two sorts oâ— Vessels for the distilling oâ— Oyles The one being fit and verie conuenient to distill Hearbes Flowers Seedes Fruits Rootes and Beasts or parts and excrements of Beasts And the other for Woods Gummes gummie droppes and other thicke and vnctuous Liquors And now for to speake of the first This second vessell shall be of Copper or of Laâ—ten and shaped also like vnâ—o an egge or a gourd hauing a wide mouth whereunto there must be fitted a long or stretched-out necke being at the least a foot in length comming downe from the head by the which necke the vapours in the gourd shall rise vp into the said head This vessell shall hold twelue or fifteene piâ—ts or otherwise shall be made of greatnesse answerable vnto the quantitie of the matter which you meane to distill which generally is as wee will declare by and by that for euerie pound of matter as of hearbes or seedes c. there be put into this vessell nine or tenne pound of water Besides this there must be such an agreement betwixt the greatnesse of this Copper vessell and capacitie of the earthen vessell which standeth within the furnace as that they may be free one of another some two or three fingers for the filling in of sand as we will hereafter declare And as concerning the height thereof it together with his head must stand aboue that of earth a foot and a halfe at the least The third vessell shall be the head which shall be round aboue and not sharpâ—-pointed to the end that the vapour arising out of it may not fall downe againe and it must be set about as it were with a little Stand or Tub wherein must be put coole water for the easier thickening and fixing of the vapours at the one side of this little Tub there shall be a spout or pipe which shall come out of the head and by this the Oyle shall drop downe into the vessell receiuing on the other side of this little Stand must be a tappe with a spiggot and it must come from the capacitie of the same that so it may emptie it of the water which it holdeth when it is become too hot This head shall be ioyned with the orifice and throat of the last afore-named vessell by the meanes of a large and wide pipe which shall come dowâ—e from the head and set it selfe in the mouth and throat of the said Copper vessell verie closely to the end that no vapours in rising may passe ouâ— thereby anie way and for the better perfecting of this inarticulation there are two edges or brimmes that so they may the better ioyne together This shâ—â—ke may be called the necke of the bladder by which the vapours shall rise vp into the head The fourth vessell shall be the receiuing vessell which shall receiue the Oylâ— distilled and it must be of Glasse because of the clearenesse and cleâ—â—enesse of the same This is the proportion and shape of the first sort of the vessels and it is to distill Oyles of hearbes seedes flowers and so forth A Doth represent the bladder containing the matter from which you meane to draw your Oyle B The mouth or throat of the bladder which is articulated or close ioined with the shanke that commeth downe from the head C Is the shanke which must be a foot long at the least and is otherwise called the neck of the Stillitorie which setteth it selfe as into a ioint vpon the mouth and throat of the bladder D The round head not sharpe pointed aboue E The little Stand or Tub which compasâ—eth the head and containeth cold water for the cooling of the head F The vessell which receiueth the Oyle and is made somewhat long G The spout or pipe by which the oilie liquor droppeth downe into the receiuing vessell H The tap which with his spiggot emptieth the water out of the little tub when it is too hot that so there may fresh and cold be put in his place The two distilling vessels that is to say the Gourd and the Head for as much as they are of Copper or Latten must be tinned within to the end that the Oyle may not get anie strange qualitie by these mettals seeing especially that the Copper being 〈◊〉 and not tinned may cause the Oyle to smell of the Brasse or of some other 〈◊〉 qualitie It is
that some grounds are not so sit and profitable as othersome for the receiuing of Hay-seed as those which through the neerenesse of some great Flouds and Pooles Lakes and great large Waters are oftentimes ouerflowne and couered with aboundance of water which in Winter drowneth the grounds Whereupon it commeth to passe that the hay is nothing fine or delightsome vnto beasts but great and full of stumpie stalk a broad grasse also and nothing pleasing their taste But howsoeuer it is the hay of standing waters ill husbanded and corrupted as also the hay which naturally growâ—th thereabout and by the large borders of Lakes is not such as the fine mouthed beast can delight in as neither that which is gathered in grounds bordering vpon the Sea as with the salt and nitrous rellish whereof the appetites of Cattell are ouerthrowne not being accustomed thereunto besides that the verie grasse it selfe is more ranke and vnsauourie than the common sort of grasse is and in taste verie vnlike it Yet this holdeth not generally for these low Medowes and those which border on the Sea are oftentimes the best of all other and feed with greater expedition than any other hay whatsoeuer as witnesseth manie of those salt marishes which are the most chiefe nurceries and bringers forth of fat cattell that are knowne and especially Sheepe which neuer are knowne to rot vpon the same And of all cattell which â—eed vpon hay none is so daintie and choice in its taste as the Sheepe is for hee must haue it both sweet short and soft So that by that beast onely it may be seene that those low Medowes are not euer vnprofitable And indeed to conclude there is not any ground which will beare grasse but by industrie manure and much rest may be brought to beare reasonable good hay if not to feede yet to keepe cattell in good pâ—â—ght and make them goe through with their labours soundly which is as great a profit to the husbandman as the office of grazing and more properly belonging to his profession Wherefore if you would make new Medowes make choice of the best ground you can this ground you shall lay fallow and let lye idle a whole Summer then in Autumne after you shall turne vp and plow the same ground often sowing therein for the first yeare Turneps or Nauets Millet Beanes or Oats and the yeare following with Wheat then the third yeare you shall labour it diligently and sow it with Fetches mixt with Hay-seeds and after this you shall mow and order it as other old Medowes as we will declare by and by Yet for the sowing of these manie Graines so manie yeares one after another it is not altogether so necessarie for though it may be vsed in some barren Countries because Turneps Nauers and Fetches are enrichers and as it were manurings of the ground and the Oates a great breeder of grasse yet if you onely when you intend to lay a ground of grasse doe but the last yeare cast downe the furrowes and lay the lands as flat as you can and then onely sow cleane Oates vpon the same it will be as fully sufficient as all the former labour and altogether as fruitfull if the husbandman slacke not his labour herein but giue it such needfull seconds as the soyle shall require CHAP. III. What manner of Husbandrie is required about Medowes SVch as obstinately defend and maintaine that there is not anie paines or labour to be vsed about Medowes seeme vnto me vnder correction void of all sound iudgement for euerie where in processe of time the earth becommeth wearie and standeth in need to be refreshed in some parts of it yea to be sowne againe and fashioned if need be especially in feeding grounds and Medowes appointed for pasture for horned beasts for such cattell as beare Wooll doe not desire waâ—â—ie places as Medowes would be but being contented with Shepheards graze along by the wayes and vpon the plowed grounds And as for your heards of young Horses and Asses they feed naturally and commodiously with your other cattell Yea furthermore I haue seene in Campaine as it should be about Pont vpon Seine a Medow countrey the Geese and Turkies daily and ordinarily driuen to the pasture for the sauing of charges at home which thing would not agree well about the places of Monfort l'Amaurye where is kept some part of the Kings breed of Horses and Mares for the downe and other feathers of those fowles as also their dung would make these sorts of beasts sicke euen Horse Mare Mule or Asse Besides according to the opinion of all good husbandmen these fowles are of all creatures the most preiudiciall that may be not onely to Medow grounds but also to all manner of Pasâ—ure grounds whatsoeuer for besides the annoyance which their feathers and downe make their dung is so poysonous vnto the earth that it makes it barren and forceth it to bring forth nothing but Goose-grasse which is such a sowre and vnwholesome weed that no beast will touch it and which in short space will ouer-runne a great deale of ground and make it vtterly vselesse therefore euerie husband must be carefull to keepe these fowles both from his Medowes and his feeding Pastures But whatsoeuer others say or doe sure I am that a good Farmer must not neglect his Medow ground seeing the husbanding of them is a matter more of care than of paine and labour For the first care must be to keepe it that it grow not with 〈◊〉 and thornes or great high stalkes of other hearbes all which would be pulled vp by the roots in Autumne or before Winter as bushes brambles and rushes some other of them in the Spring as Succories Hemlocke and such other weeds which are vnprofitable for the feeding of the heards of Horses and Mares Likewise there must not be left in them anie stones nor yet anie other thing that may hinder the digging of them when the earth is to be stirred The ground being freed of stones shall be made euen and smooth verie handsomely in the Winter time and after that tilled and turned ouer verie diligently and â—inely with the plough and after harrowed especially that which is leane and lying with some descent but not watred otherwise than the raine vseth to water it It must be dunged also in Ianuaâ—ie and Februarie when the Moone is in the encrease that so it may be fatted and store of iuice brought into it for the growing of grasse The best manuring that can be bestowed vpon it is fine crumbling earth mixt with dung which will doe it more good than the best and purest dung that you can find in your Neat-house For the making hereof you must gather in Summer the dust that is by the high wayes most haunted and mingle the same with the dung of cattell the â—ilth and sweepings of the house the dyrt of the streets the parings of the house and
the same colour as likewise wild Wound-wort which Dioscorides calleth Hercules his wound-wort is very good foreseene that it grow not too great Germander likewise is good being called of the Grecians small Oake by reason of the figure of the lease Little Rampions likewise is very good because of the root which helpeth forth Lent sallads as wel as the Cresses wild Saffron is not good because of his flower seeing both the root and it doe kill beasts euen as Hemlock doth which is called Birds-bane neither yet water Pepper as being venimous through his heat and vsing to grow only in standing stinking waters as laughing Smallage doth called Herba Sardonica because it maketh men and beasts to seeme to laugh when it killeth them in like maner wild Woad Bucks-beard Hartstong wild low growing All-good both sorts of Violets the lesse Centaurie all the three sorts of Daisies and especially those which are called Gold-cups or little Crow-foot and the three-leaued grasse of the Medowes are all of them singular good hearbes for the fruitfulnesse of the Medow ground The Garlicke which is called Serpentina and which a man would iudge to be a little small rush of a reasonable length doth not amisse no more than the true and small water Germander which is often found in the Medowes of Cheles and elsewhere but great store of it maketh the hay to smell ill as on the contrarie Penyryall maketh it smell sweet and so likewise Organiâ— of both sorts the three sorts of Balme and Costmarie but Mints and that Hore-hound which is wild Camomile are nothing worth Great quantitie and store of wild Fetch causeth the hay to be verie full of nourishment for cattell the lesse Plantaine Siluer-grasse of both sorts Peachwort so called because it carrieth a flower like a Peach-tree and Burnet the three sorts of Shepheards needles called of the ancient Writers Storks-bills by reason of the fashion of the peake that followeth in place after the Hower whereof hearbe Robert is one doe verie well for cattell and cure them of the grauell causing them to make their 〈◊〉 in aboundance Millefoile and Prunell called the Carpenters hearbe because it is good for cuts are also good and verie sweet of smell but Quitch-grasse called Dogs-grasse doth destroy the Medow as much as Balme doth mend it and encreaseth milke in Kine as great Hares-foot doth in Goats and in like manner as Veruaine and Groundswell are good hearbes for Conies Looke well that Thistles set not their foot within your Medow except it be the blessed Thistle with the yellow flower or else the little Thistle and that but about the borders or edges of the Medow and that it haue the leaues of Sow-thistle though it be smaller and spotted as it were with drops of milke and therefore it is called Maries Thistle The red and blew Pimpernell because of their flowers as also the white are as good there as either the male or female Mercurie though these hearbes delight rather to grow in the wayes and amongst Vines as doe also the Bindweed and Nightshade Flax-weed which differeth from Esula in as much as it hath no milke and groweth high as Line doth saue that it hath a yellow flower is good but Esula or Spurge is naught as is also Hypericum for these two are both of them verie hot and shrewd fellowes Melilot the small and the great Myrrhis which hath leaues like Fennell and diuers diuided white flowers is of great vertue and sweet after the smell of Myrrhe To be short the Carret and Cheruile doe serue greatly for the nourishing and goodnesse of the hay But aboue all there is no hearbe nor seed more excellent to be nourished or sowne in the Medowes than Saxifrage is for amongst all huswiues it is held an infallible rule That where Saxifrage growes there you shall neuer haue ill Cheese or Butter especially Cheese Whence it commeth that the Netherlands abound much in that commoditie and only as is supposed through the plentie of that hearb only And for the better affirmation or proofe thereof you shall vnderstand that all good huswiues which will carrie any reputation for good Cheese-making doe euer dresse their cheslep-bags and earning with Saxifrage as the only hearbe that giueth a most perfit season to the same Now albeit I haue here deliuered you a particular collection of the seeds of all those hearbs which are most necessarie to be sowne in Medows yet I would not aduise you to be so curious as to bestow your labour in culling these seeds from the rest or to sow them in your Medows with that care and respect that you sow seeds in your Garden for lesse paines will serue only I would with you when you intend to sow your Medowes which would be either in the Spring or in Autumne to goe if you be vnprouided to such a neighbor or Farmer neere vnto you as is owner of some fine and delicate piece of Medow void of grosse filthie weeds stump-grasse knot-grasse peny-grasse speare-grasse or Burnet and from him you shal buy the sweepings or scâ—â—trings of his Hay-barne floore as also those sweepings which shall be vnder those windows or holes in at which the husbandman putteth hay when he vnloads it and these sweepings you shal sow vpon your Medows as thick as you can strew them for the thicker is euer the better and you must foresee that when you thus sow your Medowes you cause your ground to be as bare eaten before as is possible especially with Sheepe because as they bite the neerest of all cattell to the ground so they bestow vpon it their manure or dung which is the fattest and most fruitfullest of all other and maketh the seeds instantly to sprout after the first shower You shall also obserue when you sow your Medowes whether it be at the Spring or at the fall to see and if the dung of the cattell which last grazed vpon the same lye upon it still in heapes as when it fell from their bodies and this dung you shall raise from the ground and with beetles made for the purpose beat them into verie small pieces and so spread them generally ouer the whole Medow and then sow your seeds amongst them for by this meanes your seeds will quickly take root There is also another way of enriching of Medowes especially such as lye high and out of the dangers of flouds which for the most part are euer the barrennest and that is by the foddering or feeding of cattell vpon the same in the Winter season as thus The husbandman shall in the barrennest part of his Medow ground which is safest from waters or flouds make vp his hay in a large and handsome Stacke or Reeke either round or square according to his pleasure or the quantitie of the hay and this Stacke thus made he shall fence about with thorne or other hedge-ware to keepe
abounding in grasse and fertile The Ozier then which old Writers call Sea-willow or Wicker-tree that is to say apt to bend desireth not to come verie neere to the water but loueth rather to stand vpon the descending side of the valley and the Ozier-plot would end at the sides of the Willow-plot the Ozier-plot must be prickt with a line and prettie small ditches drawne out in it betwixt two lines and euerie slip must be set one from another about fiue foore and a halfe to giue them their spreading It vvill not abide the shadow of any tree but loueth much to haue the fruition of the South-Sunne The tame red Ozier requireth great husbanding and is afraid of frosts and the showres of raine that fall in March and verie cold vvater the vvhite and the greene Ozier vvhich neither bend nor yet defend themselues so well are of a harder nature and grow higher It vvill be good to pricke downe moe of the tame ones than of the other and alwaies to set them out of the shadow and there must be but a little water at their foot the most part of the time vvherefore you must make furrowes by the vvay to keepe and reserue water It must be dressed twice in a yeare to make it grow vvell that is to say about mid-May and towards the end of Nouember presently after that it is gathered being also the time of planting of it It is verie delightsome vnto it to haue the earth raised vvith the spade and stirred and to cast in again the clods vnto the foot some fifteen daies after S. Michael which is the time of gathering them and making of them vp into bottles You must keepe your bottles made of the thicknesse of a fadome fresh coole in some cellar or 〈◊〉 and if the season be drie to vvater them throughout now and then some slip off the leaues in gathering of them thereof to make good ashes others let the leaues fall of themselues and after gather them for the houshold and in Winter-nights by the fire side make the slaues spend their time in cleauing them for to make baskets of some doe not cut the oziers all from the head but such slips as are about the edges of it and leaue the maister-twig to stand vvhole for fiue or sixe yeares when it must be renewed and pricked downe againe for this is the terme of the plant for in all the time following the plant doth nothing but drie and the twig harden CHAP. VIII Of the Willow-plot SOme say that the Willow-plot craueth the like husbandrie that the Oier-plot because the Willow differeth onely from the Ozier in vse bignesse and barke for the Willow-tree is for poles the Ozier as hath beene said for bindings about the vine and caske the Willow is thicke and growing taller the Ozier is smaller and lower the Willow-tree hath a barke of a darke purple colour the Ozier of a yellow straw colour But vvhatsoeuer it is the Willow loueth vvaterie places and is planted of the tops cut off or else of poles the poles are taken from aboue of a good thicknesse but notwithstanding not thicker than the arme and they must be planted and pricked downe in the earth so deepe as they should stand before they touch the firme ground the cut of the top may be of the length of a foot and a halfe and be set in the earth being couered a little That which you shall plant must be cut from the tree verie drie because it will not thriue if it be vvet when it is cut therefore you must shun rainie daâ—es in the cutting of your Willowes The best time of planting the Willow is in Februarie in the beginning or in the end of Ianuarie vvhen as the heart of the great cold is broken vvhich oftentimes hurteth this plant when it is newlie planted It is true that it may be planted at any time after the beginning of Nouember yea it may be then both planted and gathered The plants shall euerie one stand from another sixe foot square and they must be carefully husbanded for the first three yeres as if they were yong vines You shall find a larger discourse of the Willow-tree in the sixth Booke The distilled vvater of Willowes is good to be drunke for the staying of all sorts of fluxes of bloud the decoction of the leaues or the lee made of the ashes of the vvood beeing drunke doth kill bloud-suckers vvhich hang in the throat CHAP. IX Of the Elme MEn of old time did much esteeme the Elme for the vine sake because they married the vine vnto the Elme as also it is yet practised of some vnto this day in Italie but now the Elme is applied to another manner of vse by the husbandman and for that cause vve haue giuen in charge to euery housholder to plant a plot of elmes at the end of his orchard as vvell to make fagots of as to make vvheeles and axle-trees of for his carts and ploughes as also for fire-wood and other easements besides the pleasure that the Elme-tree affordeth all the Sommer long For the planting then of your Elme-plot make choyce of a fat peece of ground and vvithall somewhat moist although this Tree be easie to grow in any kind of ground vvhich you shall digge and cast breaking the clods afterward verie small in so much as that you shall make all the earth as it were dust and in the Spring you shall harrow it and lay it euen afterward you shall sow it verie thicke vvith the seed of elmes vvhich shall by this time become little red hauing beene a long time in the Sunne and yet notwithstanding retayning his naturall substance and moisture and you shall sow it so thicke as that all the earth shall be couered vvith it then cast of fine mould vpon it good two fingers thicke and vvater it a little and couer the earth vvith straw or broken boughes and braunches to the end that vvhat shall come out of the earth may not be deuoured of birds And vvhen the siences shall begin to shew take away the straw and boughes and pull vp the bad vveeds verie carefully vvith your hands in such sort as that the small rootes of the elmes vvhich as yet are tender be not pluckt vp therewithall The waies and squares must be so discreetly cast as that he which is to weed them may easily reach to the middest of them euerie vvay Fâ—r if they vvere too broad then he should be constrained in pulling vp the vveeds to tread the earth vvith his feet by which meanes the shoots might be hurt After vvhen the branches are put vp some three foot high to take them vp from their nurserie and to plant them in another ground and after that to transplant them againe The Elme-tree also may be planted of small branches taken from great etmes and that a great deale better in Autumne than in the Spring time after three yeares passed they must be transplanted
heat is not good but for the winter angling you shall not make anie difference of times if the day be calme for all houres of the Sunne are alâ—ke onely the noone-tide is esteemed best If the water where you angle ebbe and â—low the best time of angling is at an ebbing water but in those places where the â—yde is not great there the time of flowing is preferred also lastly whensoeuer you see the Tâ—out play or leape aboue water and the Pike shute in the pursuit of other â—iâ—hes it is then a verie good time to angle in and all times and seasons contrarie to these before rehearsed are vild and naught to angle in After the knowledge of seasons you shall know the best manner how to stand and place your bodie whilest you angle for if you angle in anie pond or standing water then you shall chuse that place which is deepest blackest and least transparent shadowing your selfe vnder the banke or so as your shadow may be carried from the water for it euer breeds a fright vnto the fishes but if you angle in anie riuer you shall chuse that place which is deepest and clearest and here also you shall striue to conceale your selfe as much as is possible by standing behind trees or bushes or anie thing else that may couer you Next to this you shall know the haunts of fishes as thus the Carpe Eele and Tench doe euer haunt muddie places the Carpe lying in the bottome thereof the Tench amongst the weeds and the Eeles vnder stones or other couert the Breame the Cheuine and the Pike haunt euer the cleare and sandie bottome the Pike where you see great store of small frie the Cheuine where the streame runneth swiftest and the shade is greatest and the Breame where the water is broâ—dest and the depth giueth greatest libertie also these three delight more in ponds than in riuers The Salmon hath his haunt in the swiftest and broadest riuers whose channell falls into the sea The Trout loueth smaller brookes the current being cleare and grauellie and lodgeth most in deepe holes so doth the Pearch also onely he abideth most in the creekes or hollow places which are about the bankes The Gudgin the Loach and the Bulhead haunt shallow waters The Barbel Roche Dace and Ruffe haunt the deepe shadie places of those waters which are mixt with more â—and than grauell or where the clay is firme and not â—â—imie and loue to lye vnder the shadowes of trees or bushes that grow on the banke The Luce or Lucerne haunteth the broad and large meares being deepe and still and euer lodgeth in the bottome thereof The Shad and Tweat haunt those waters which are brackish deepe and accustomed to ebbe and flow and where they haunt there commonly is found both the Muller and the Suant all which loue to lodge close and flat at the bottome so it be rather clay than grauell Next to the knowledge of the haunts of fishes you shall learne to know the seuerall baits which besides those formerly described which are indeed French secrets there are manie other and may be reduced to two kinds Liue-baits and Dead-baits your Liue-baits are wormes of all kinds especially the Red-worme the Maggot the Bob the Dore browne Flyes Frogges Grashoppers Hornets Wasps Bees Snailes small Roches Bleakes Gudgins or else Loaches your dead-baits are pastes of all kinds of which we haue exprest diuers before and their vse yong brood of Waspes dried or vndried clottered Bloud Cheeâ—e Bramble-berries Corne-seedes Cherries and all sorts of flies made of silke and feathers so liuely that they will many times deceiue a good iudgement of which there are diuers as the dunne flie the stone flie the red flie the yellow flie the blacke flie the darke yellow flie the moorish flie the tawnie flie the Waspe flie the shell-flie and the cloudie darke flie Now for the seasons in which all these seuerall baites are to be vsed you shall know that the Red-worme will serue for small fish all the yeare long the Maggot is good in Iulie the Bob and Dore in May the browne flies in Iune Frogges in March Grashoppers in September Hornets Waspes and Bees in Iuly Snailes in August all pastes are good in May Iune and Iuly dried Waspes in May Sheepes bloud and Cheese in Aprill and for Bramble-berries or Corne-seeds they are good at the fall of the lease onely Lastly for your dead flies the dunne flie is good in March and Februarie the stone flie is for Aprill the red flie and the yellow flie are for May the black flie the darke yellow flie and the moorish flie are for Iune the tawnie flie for part of May and part of Iune the Waspe flie and the shell flie are for Iuly and the cloudie darke flie for August Now for the preseruation of all baits especially the liuing ones for the dead doe not so soone perish you shall vnderstand that they must not be kept all together but euerie kind seuerall by it selfe and nourished with such things as they delight in and first for the Red-worme you shall put them into a bagge of red cloth and chopping a handfull of Fennell mix it with halfe so much fine mould and put it to the wormes and they will not onely liue long therein but also scoure and seed Some put mosse amongst them others put Paâ—sley or sweet Marierome neither is it amisse but the first is best and will keepe them full two moneths in perfection For the Maggot you shall mix with them Sheepes â—allow or little bits of a beasts liuer The best way to scoure them is to put them into a bagge of blanketting with sand and hang them where they may haue the ayre of the fire for an houre or two For Frogges and Grâ—shoppers you shall keepe them in wet mosse and long grasse moistened euerie night with water As for the Bob Cadys worme the Canker and such like you shall keepe them with the same things that you find them vpon and for all sorts of liue flies you shall vse them as you take them onely the Waspe the Hornet and the Bumble-bee you shall fiâ—st drie them a little in a warme Ouen after the bread is drawne and then dippe all their heads into Sheepes bloud and then drie them againe and so keepe them in a close boxe and they will keepe two or three moneths in verie good perfection Now for the seuerall fishes and how they delight in euerie seuerall bait you shall know that the Gudgin Roch and Dace loue the Red-worme Cod-worme Maggot clottered bloud or the young brood of Wasps the Carpe loues paste the Mosse-worme the Red-worme the Menow the Cadys worme or Grashopper the Chub Cheuine or Trout loue all sorts of dead flies Cadys worme Bob Frogges Doâ—es or Hornets the Eele loues the Red-worme or Sheepes guts the Flounder or Suant loues the Red-worme or brood of Waspes the Grayling or the Barbel loue all that the
Trout loues the Breame loues Butterflies greene flies paste or brood of Wasps the Tench loues paste the Red-worme Maggots dried Wasps the Bleake Ruffe and Pearch loue the Red-worme the house-flie fat Bacon Bob Maggot or Canker the Pyke loues the small Roch Dace or Menow Frogges or Bulheads Lastly the Salmon loues all those baits which the Trout loues as paste or flies in Summer and all sorts of Wormes or the Cankers or water-Dockes in the Winter And thus much for the generall satisfaction of all Readers which desire knowledge in this art of Angling and which indeed is verie proper and fit for our Husbandman CHAP. XVII The fishing of all sorts of Fish THe fishing or taking of fish is diuers according to the Riuers and Waters wherein they keep as also in respect of the diuersitie of the fishes themselues for the fishing in the sea and that in fresh water is not all one but seuerall and diuers the great fishes one way the Eele another way the Pike another way and the Carpe is taken another way But whereas it might fall out that such variable manner of fishing might be verie difficult and long to describe we will leaue this knowledge to such as make account to sell and buy fish and will onely declare for the benefit of the householder that the chiefest and most principall waies to take fish are either in the Maund or with the Casting-net or with the Line or with Nets or with the Hooke The Nets do heape together greatest store of fish but they are chargeable to maintaine the Casting-net is of the same condition the Line and hooke are the most ingenious and wittie but least profitable and of slendrest reward The fittest time to goe a fishing in Autumne is after Sunne-set and then principally when it is betwixt night and day for then fishes are slumbring and that so deepely as that they may be taken at their rest with light and flaming torches In Winter the fittest time to fish in is about noone in the Spring time all the day long but chiefely before the Sunne rise which Spring time is the most fit of all other times for fishing in as much as then the water being warme and the fish stirred vp to engender they rise from the bottome of the depths to the vppermost part of the waters yea oftentimes to the verie edges thereof The worst and most vnfit time of all other is the Summer especially whiles the Dogge-daies last the heat whereof causeth the fish to die and constraineth it to betake it selfe to the bottome of the depths so that if you would fish in Summer it must be in the night season In fishing you are to haue regard vnto the wind so that when the North wind bloweth you must turne your Nets toward the South wind and the South wind blowing toward the North wind In like manner when the Westerne wind bloweth your Nets must be turned toward the East and contrarily but before all things fishing must be gone about in a calme time when there is not anie tempest abroad For to gather fish together into one place Take Penyryall Sauorie Organie and Marierome of euerie one the weight of three French crownes of the barke of the Frankincense and Myrrhe-tree of each one ounce of sweet Cherries dried and infused in good wine halfe a pound of a Hogges liuer rosted of Goats grease and Garlike of each a pound stampe euerie one by it selfe and after put thereunto some sine grauell with this mixt together you shall feed the fish for some houre or two before you cast in your Net which when at such time you haue cast in you shall therewith compasse the place about To catch all sorts of fish Take Sheepes sewet of burnt Sesamum Garlike Organie Thyme and dried Marierome of euerie one a sufficient competent quantitie stampe them with the crummes of bread and wine and giue of this composition to the fish to eat Or else take sweet Cherries dried and braying them make pills thereof to giue vnto fishes Or make a meat with vnquencht Lime old Cheese and Rams sewet cast this into the water and presently you shall see the fish flote and lye still vpon the water Fishermen to catch small fish with the Line doe bait hookes with small earth-wormes whereof the fish are verie desirous and greedie Otherwise take the Indian shell Cummin old Cheese flower of Wheat knead them all together with Wine make pills thereof as great as small Peason cast them into the Riuer when the water shall be quiet and calme all the fish that shall tast of this confection as though they were drunke and besotted will run to the brinke of the Riuer and so as that you may take them vp with your hand Or else make a confection with the round root of Birthwort bruised or Sowes bread and vnquencht Lime cast vpon the water some portion of this consection the fishes will hasten vnto it presently and hauing tasted thereof will die suddenly To take small fishes Take the flesh of a Snaile without a taile and thereof make a bait and put not on anie more than one little Snaile at a time Or else take the flesh and bloud of a Calfe well powned put it into a vessell and so leaue it by the space of â—enne daies afterward vse it to make baits of Otherwise take sweet Cherries dried and bray them making pills thereof which you shall cast vnto the fishes Take Sal ammoniake an ounce Onions the weight of a French crowne of the fat of a calfe the weight of sixe crownes make pills thereof after the fashion of beanes and offering them to Torteises they vvill come to the smell and so be taken For the Cuttle-fishes Take the lees of strong Wine and mixe them vvith oyle and casting it into a place vvhere you know that the Cuttle hath cast her blacke and shadowing humor she will come to the place where the oyle is and so you may take her Or else take Sal ammoniack two ounces Goats butter an ounce stampe them all and make little soft loaues thereof wherewith annoint some kind of corne or little clothes that are not fringed for so it will come to passe that the Cuttle will â—eed round about them and not stirre away so that you may take them presently To take Loaches Take the bran of Wheat two pound of whole Lintiles halfe a pound mingle them together and bray them with a sufficient quantitie of salt briâ—e after put thereto halfe a pound oâ— Seâ—amum of which you must cast about you some heere and some there for as soone as you haue cast it from you all the small fish will hasten vnto it and which is more they will flock together into one place though they be sixe hundred paces off Or â—lse take Neats bloud Goats bloud Sheepes bloud Swines bloud and the dung which is in the small guts of an Hog Thyme Organie
it will vvither or not grow at all or else mil-dew turne blacke and become altogether vselesse Amel-corne THere is yet another kind of Corne vvhich the Grecians and Latines call Olyra of a middle size betwixt Wheat and Barlie vnlike altogether vnto Winter-vvheat vvhereof we last spake but of a sort and facultie like vnto spelt whereof vve vvill speake next in order Of this graine Dioscorides maketh mention and Matthiolus calleth it in French Seigle-blanche the tilling and ordering of it is like vnto that of spelt There is verie vvhite bread made thereof there is but small store thereof in France Spelt-corne SPelt-corne is that vvhich the Latines call Zea and hereof the auncient â—â—mans did make great account and gaue it to name Semen by the way of excellencie as the Italians in such places as vvhere the said Spelt groweth in great aboundance doe call it Biada The Graine is lesse and blacker than Wheat It is found sometime single sometime double in an eare set with a long beard It must be sowne in a verie strong and hard ground for otherwise it will not thriue neither is there any sort of Wheat which so troubleth and weakeneth a ground as this but the bread that is made thereof is excellent and of it likewise the Italians vse to make a singular kind of Furmentie Course Wheat-flowre or fine Wheat-meale COurse Wheat-flowre is that which of the Latines is called Similage and is made of Wheat that is excellent good hauing the greatest Bran onely sifted from it but being ground of the best Mill thâ—â— may be gotten howsoeuer the French name Semole vvhich seemeth to be deriued from these Latine ones Sine mola may 〈◊〉 to argue the contrarie We haue not any of the Corne in this Countrie vvhereof the Semole is made but in Prouence it is sowne in great quantitie as also in Champanie and in the Countrie of Naples and from thence there is great store of this 〈◊〉 meale brought vvhich Physitiâ—ns doe prescribe to their sicke patients to make Panade or pap-meat of vvith the broth of a Capon notwithstanding that 〈◊〉 and the greatest part of Physicions doe affirme that the fine meale called of the French Semole is of a grosâ—e and slimie iuice and not digested without difficultie and thereupon injurious to such as haue need of a fine and attenuating nourishment It is certaine that it is of great nourishment as is also the bread that is made thereof In steed of Semole vve vse Maslin and as concerning the Wheat vvhereof the course flowre Semole is made it craueth such ground and manner of husbanding as Maslin doth Furmentie FVrmentie is that vvhich the Latines call Alica or Chondrus and it is a kind of Wheat whereof after that it hath been steeped for some time in vvater and afterward brayed and husked and then in the end dried againe in the Sunne and ground somewhat grosly is made a kind of grosse meale reâ—embling 〈◊〉 verie much vvhereof sometimes is vvoont to be made pap-meat sometimes it is mixt in meat-broth and sometimes panade vvithall all which meats to say the truth doe nourish a great deale more than they profit the health of the bodie in as much as they ingender a thicke clammie and grosâ—e juice verie hurtfull for them that are subject vnto obstructions or vnto the stone and grauell Turkie-Wheat TVrkie-wheat so called or rather Indian wheat because it came first from the West-Indies into Turkie and from thence into France not that it is sowed there any otherwise than for pleasure or for to cause some admiration at the strange things which Frenchmen themselues doe admire and make much account of 〈◊〉 be sowne verie carefully after this manner the field must be diligently tilled according to all the sorts of earings vvhich are woont to be bestowed vpon any 〈◊〉 ground afterward toward the end of March at such time as the Sunne beginneth to affoord his hot and comfortable beames in franker and freer sort the said wheat must be steeped in water two whole daies and when this is done to keepe it till the earth receiue some prettie showres vvhich happening then presently to open the earth vvith some sharpe stake and that all along as streight as a line but with equall and sufficient distances and to cast into euerie one of these holes foure or fiue graines of this vvheat and by and by to close in the earth againe vvith your foot and so in this sort to fill and set a vvhole field with this Corne. If the earth be fat and the seed full and well â—ed it will not faile to sprout within seuen daies and to be ready to mow within fortie daies two moneths three moneths or at the furthest foure moneths sooner or later according to the goodnesse of the ground and power of the Sunne that is to say earlier in a hot place and good ground that lyeth open vpon the Sunne but more late in a cold ground and a leane place It hath the like temperature that our vvheat hath but somewhat more hot as may easily be gathered by the sweetnesse of the bread that is made thereof the meale thereof is vvhiter than that which is made of our wheat but the bread made thereof is more grosse thicke or close and of a more â—lymie substance in such sort as that the nourishment made thereof is likewise more grosse and apter to ingender obstructions vvherâ—â—ore if the dearth of vvheat and famine doe force and compel you to sow of this Turkish-wheat to make bread thereof it will doe better if you mingle it with the flower of our vvheat than and if you should vse it by it selfe all alone The meale of this vvheat in as much as it is thicke and clammie will be good to make cataplasmes of to ripen impostumes withall for being apt to stop the pores of the skin by his clamminesse it cannot chuse but worke such effect Sarasins-wheat SArasins-wheat is a graine verie ordinarie and common throughout all France and more abounding vvithout comparison than the foresaid Turkie-wheat it must be sowne in all manner of grounds because it refuseth not to grow in any vvhether it be grauelly or of any other qualities vvhatsoeuer and that especially in Aprill in hot places or somewhat later in those that are cold and it is so forward and hastie at that it will ripen twice and yeeld you two crops in a yeare in one and the same ground being in a hot ground as is to be seene in Italie It may be mowne at the end of three moneths after it is sown in this countrie it is most vsed in the fatting of hogs pigeons and other fowles and in the time of dearth and famine to make bread which will be a great deale better if with this corne be mingled the corne of our countrie vvheat It may be made into grosse meale euen as the grain called furmentie but better without comparison than that of millet to be imployed in
it cowes-milke goats-milke or the juice of sweet almonds with sugar The Flemmings vse to make pap-meat thereof which they loue exceeding vvell The Muscouites distill the water of oats and vse it for want of wine and such water heateth and maketh drunke no lesse than Wine Thus much of the French opinion of Oats vvho are indeed but halfe knowing or not so much in the excellencie of the graine but to come to their knowledge who haue the full proofe and triall thereof you shall vnderstand that it is a graine of no lesse worth and estimation than any of the other and questionlesse may much lesse be banished a Common-wealth than of the other in as much as where none of the other will grow there this will you shall then know that Oats will grow in any soyle whatsoeuer as either in fertile or barren hot or cold drie or moist nor doth it aske much labour for in fertile soiles it wil grow with one earing as namely at seed-time which is euer about the end of March or beginning of Aprill it will grow also after any other graine as after wheate rye barley or pulse but it is best sowing it after barley or pulse because to sow it after Wheat or Rie would pill the ground too much and make it barren too soone In barren grounds it will grow with two arders or three at the most as one at Midsommer another at Michaelmas and the third at seed-time or else at Michaelmas and at seed-time onely it must be sowne vnder furrow like barley in loose moulds and after two or three arders but aboue furrow in fast earths and where it hath but one arder onely it must be well harrowed according to the strength of the mould that is to say with wooden-teeth in loose moulds and vvith yron teeth in fast moulds they must be cropt as soone as they turne colour and appeare a little yellow for else they vvill shed their graine as being the loosest corne of all other These Oats are of diuers most excellent vses both for men and also for cattell as first for Oatmeale which is made in this sort as soone as your Oats haue beene thresht and vvynowed you shall lay them on your kilne and vvith a soft fire drie them verie vvell and then carrie them to the milne either the Wind-mill the Water-mill or the Horse-mill and there let the Miller cut them and hull them but by no meanes crush them to fine meale but onely driue the cleane kernell from the courser hull then vvith a fanne or a gentle vvind vvinnow the emptie hulls from the Corne and if so be that you find they be not all cleane hulled then passe them through the mill againe and then vvynow them againe and thus doe till the nulls be cleane taken off vvhich hulls are a verie good prouander for horses as for the Groats vvhich is vsually called common or course Oat-meale they are excellent to make porridge of all kinds and for puddings of all sorts or for any other pap-meat or panada whatsoeuer it is also an excellent food at Sea being boyled in Water or otherwise vsed after the manner of grauell This oat-meale being ground into â—ine meale like other corne maketh diuers kinds of verie good bread chiefely where other corne is not to be had If you mixe the fine meale of Oates with Wheat meale it maketh verie daintie Oat-cakes either thicke or thinne and is of great estimation where they are knowne These Oates being maulted as you mault Barley make a verie good mault and that mault both verie good Ale and Beere only a little more sharpe than that which is made of Barley Lastly those Oates are of all other foods the best that may be for the feeding of horse or fatting of cattell they are also good to seed all sorts of Pulleine especially Geese Swannes and all manner of water-fowle which take much pleasure therein Millet MIllet as those know verie well which dwell in the Countrey Bearne Bigorre and Armignac after that it hath beene steeped some certaine time in water would be sowne either morning or euening in the coole thereof in light and small moulded ground and it groweth not only in grauelly ground but also in sand when the country it wet and moist but in anie case it would not be sowne in drie grounds and such as consist of Fullers earth or are marly neither must it be sowne before the Spring for it requireth heat wherefore it may conueniently be sowne in the end of the moneth of March or else somewhat later that so it may enioy the benefit of the dew a long time It putteth not the husbandman to anie great charges for a little seed will sowe a great deale of ground So soone as it is sowne it must be pressed downe with a hurdle of Wickers well laden to keepe it from the heat of the Sunne in the springing vp thereof for otherwise the seed would grow vp and drie away through the vehâ—mencie and heat of the Sunne-beames Notwithstanding it would be oft and verie well weeded for the â—ooting vp of all manner of ill weedes especially the blacke Millet So soone as it may be spied peeping forth of the earth and before that by the operation of the Sunne the corne doe shew it must be pluckt vp by the hand and be laid in the Sunne afterward to drie and lastly shut vp in some place where it may be kept and being thus ordered it lasteth longer than anie other manner of corne Millet doth good vnto the fields wherein it is gathered in this respect namely that wormes will not hurt the corne that shall be sowne there presently after anie whit at all seeing they will leaue the graine that is sowne and cleaue to the straw of the Millet In the time of dearth they vse to make bread of Millet but vnpleasant ynough especially when it is setled and the inhabitants of Gascoâ—gne and Campaigne doe vse a pappe-meat made of Millet with milke and that not of the pleasantest taste as well the bread as the pappe-meat made of Millet is of small nourishment besides that they make obstructions and that because Millet is cold in the first degree and drie in the third Millet fried with salt and flowers of Camomill and put into a bag doth serue against the paines of the collick and wringings of the bellie To keepe Purgatiues as Rubarb Agarick yea and flesh also from rottennesse and corruption it is good to burie them in Millet Sesame SEsame would be sowne in a blacke ground that is somewhat rotten and moist It groweth also in sandie and fat grauellie grounds or in mingled grounds and it is verie fruitfull euen no lesâ—e than Millet or Pannicke It is true that the good householder needeth not trouble his braine much with the sowing of it seeing it is apt to make the ground altogether barren and yet is good for nothing except the oyle that is pressed out of it and
slow to performe the act of carnall copulation and especially to carrie away grauell and to breake the stone as also for such as haue weake lungs and low and weake voices They are also good against melancholie and doe cut off troublesome thoughts and cogitations and put in place thereof iollie conceits and merrie moodes and then they being laid forth in the Moone-shine when it is in the encrease and before the Sunne rise they must be sprinkled with oyle-Oliue afterward steeped in warme water to soften them and lastly boyled for to be eaten The way to vse them is rather to suppe vp their broth made with the rootes of Parsley than to eare the Peason Small Cich Peason SMall Cich Pease called of the Latines Cicercula must be sowne in fat places and in a moist time as in Ianuarie or Februarie they doe lesse harme to a field than anie other pulse but for the most part they neuer come to profit for when they are in flower they cannot abide drowth nor anie strong Southerne windes at such time as they leaue flowring Great wild Tare and bitter Fetch THe great wild Tare and bitter Fetch doe desire leane places and such as arâ— not moist for sometimes by putting forth too freely and growing too much they ouerthrow themselues They may be sowne in Autumne or in the end of Ianuarie and all the moneth of Februarie but not in March because if it should be sowne in this moneth it would hurt the Cattell especially Oxen troubling them in their braines Fetches THere are two seed-times for Fetches the first when they are sowne for to feed cattell and it is about the fifteenth day of September the second in Februarie or March and this is for to make bread of for to eat being mixt with other corne both of them may be sowne in vntilled grounds but it is better when they are sowne in grounds that haue had their three earings This seed loueth not the dew and therefore it must be sowne two or three houres after Sunne-rise when all the moisture thereof is spent and consumed either by the wind or by the Sunne and it must not alone be sowne but it must also be couered the verie same day because that if the night should come vpon it and wet it but a little before it were couered it would quickly become corrupt and putrified The ground wherein it is sowne needeth not anie more than one earing and when it is sowne it needeth no weeding In anie case it must not be sowne before the fifteenth day of the Moone for otherwise the Snailes will annoy it In like manner it must not be sowne neere vnto anie Vine or Orchard or anie place where there are trees growing because it draweth vnto it the iuice of such plants as be neere it and yet the Fetch doth not make the ground leane but rather fat and that it is so appeareth because that so soone as the Fetch is taken away out of the fields there may Peason Millet or anie other sort of Pulse be sowne Panick HE that would sow Panick must make choice of a light grauellie sandie or stonie ground and such a one as is situate amongst hills and on the tops of hills and yet whereas there is no little resort of water for that it being hot by nature groweth and putteth forth more easily than Millet It must be sowne in Summer and it groweth so speedily as that it may be mowen within fortie daies after that it is sowne The inhabitants of Gascoigne make bread thereof but it is verie vnpleasant because it is verie short and apt to câ—umble away euen like ashes or sand The Perigordians frie it with butter or oyle others eate it with milke or meat-broth Fenugreeke Cummin and Mustard-seed FOr the sowing of Fenugreeke you must make choice of such ground as you would for the Fetch which you must not cut the second time seeing the first if it be done thicke and small and not deepe will serue for if the graine should be couered aboue foure fingers it would not be able to sprout and spring vp and therefore the plough and harrow both must goe but lightly ouer it The meale of Fenugreeke with Brimstone and Nitre doth take away the freckles of the face If you mingle it with a fourth part of the seedes of Cresses in vineger it will proue a singular remedie for the falling of the haire called Tinea If you boile it in honied water putting thereto some Swines grease it will resolue the swelling of the testicles hands feet and vnder the eares and is profitable against the wrenches of ioints The decoction thereof drunke oftentimes doth infinite good to such as haue beene troubled with an old cough and likewise for the vlcers of the breast for the distillations and rhewmes falling vpon the eyes you must wet clothes in the decoction of this seed and apply them vnto the browes And as for Cummin and Mustard-seed wee haue spoken of them in the second Booke Medick fodder or Snaile-clauer THere is not either anie Pulse or other feeding which is more agreeable or more precious for the feeding of beasts than Snaile-clauer called in French Sainct foin for that it may seeme to spring out of the earth and as it were of a more speciall fauour from God not onely for the nourishing and fatting of heards of cattell but also to serue for Physicke for beasts that are sicke and in that respect it is called of the Latines Medica Some call it Burgundie hay because the Burgundians 〈◊〉 beene alwaies verie carefull for the sowing and tilling of this hearbe The inhabitants of Picardie call it Foinasse and manie haue giuen it the name of great Trefoile Howsoeuer the name goe the benefit of this grasâ—e is so great as that euerie casefull husbandman ought continually to reserue the better part of his grounds to bee sowne therewith Make choice therefore of the sowing and growing of great store of this grasâ—e of an euen ground that is verie cleane and fat easie to be plowed and which hath had three earings before it was sowne as also which hath beene well dunged well harrowed and digged and delued rather in the decrease of the Moone than plowed with the plough beginning the worke in Iune afterward in August October December and Februarie to the end that the weedes that are in the ground may bee sufficiently killed as well by the heate of Summer at the cold of Winter After that you haue made the ground well pleasing and fit by such industrie beginne to sow it in the end of Aprill during the new of the Moone and toward the latter end of the day for being watered by the dew of the night it will spring more speedily and easily out of the earth than and if it were sowne in the heat of the day because it would be burst continually and would come but to small effect and profit You must not bee niggardly in sowing of it for
THe quantitie of bread that euerie man ought to eat euery day cannot 〈◊〉 and strictly bee set downe with regard had to the time for in Winter men eate more than in Sommer age disposition of the bodie euerie particular 〈◊〉 maner of liuing and the custome of the countrie or place without the omitting of 〈◊〉 other circumstances It is true that Courties Chanons Monkes and Schollers of Colledges do keepe and obserue some rule that way but not so constantly but that it may bee broken as occasions may be offered which may perswade either to vse more or lesse The diuers vses of bread BRead is diuersly vsed but the two most common waies are to eat it either alone or with other meates whereunto it serueth not onely as wee haue said before in steed of a sauce that is full pleasant and delightfull but also to correct their vices and faults if they haue any and to helpe and strengthen their properties and vertues in so much that all meate is wholesome and healthfull if it bee accompanied with bread Sometimes it is tosted being cut into diuers thin shiues for to eate after all other meate for the drying of the stomach that is too moist and to hinder especially in fat folkes that the meat which they haue taken be not so sodainely dispersed into all the seuerall parts of the bodie Some say likewise that tosted bread being often eaten doth make fat folkes leane and consumeth such flegme as may be gathered in the stomach and being eaten all drie in a morning fasting it likewise drieth vp and stayeth all manner of rhumes and humours falling or gathered into any part or member whatsoeuer This is the cause why Physitians appoint bisket bread for such as are troubled with rheumes and distillations Some vâ—e tosted bread steept in Wine vvith sugar and cynamome to procure an appetite vnto a dull stomache either in sickenes or in health Some do make sippeâ—s or small â—â—ices as they call them of bread dried vpon the coales which they steepe an houre or more in Water and Wine and after force them through a strainer or temze adding thereto the powder of some small spice and so make very pleasant sauces therewithall Washed bread is a meate very profitable for the health in as much as it giueth a light kind of nourishment vnto the bodie without making of any obstructions and this because the washing of it doth wholly take away the heauines and clammines belonging vnto the earthie parts thereof and so maketh it light and altogether airie That this is true you shall find by experience because that if you cast it into the water it swimmeth a loft like a peece of corke and againe if you weigh it after that it is washed you will wonder at the lightnes of it for indeed you shall find it not to be so heauie by the halfe Old men of auncient time did cut it in slices and washing it in water made great account of it in sharpe agues and such other diseases because it is of smal and light nourishment according as is required in such sicknesses and in these dayes we make no lesse account of it saue that we vse not to wash it in water but in the broath of meate as of veale or capon possibly because of the daintines of this age or else for the parties feeblenes sake which it may bee falleth out to be greater than it was in the bodies of those which liued long a goe In steed of this washed bread we vse a sort of bread which we call Panade or a cooling bread which is thus prepared They take and crumble small the crummie part of a white loafe not new but old baked or they grate it very small after which they steepe it certaine houres in warme water or in cold water changing the same three or foure times and in the end boyling it at a small-coale fire in an earthen pot with buttered water or some other fat put thereto They that will make it after a finer fashion steepe it and boile it in some capon broth or the broth of a pullet or some other such like meate stirring it a long time and oft with a spoone this Panade is good for such as are troubled with long diseases as also for such as are in health but are troubled with crudities vpon their stomach of what cause soeuer they come as also for them that haue but bad digestion but chiefly good for such as by exquisite diet do go about to cure the pox This Panade doth not heat as bread doth of it selfe not being washed or prepared thus in Panade The meale of Amydon made in bread or pap-meat doth nourish in like manner that Panade doth Wee haue set downe before how Amydon is to be made Young children that sucke in like manner may be fedde with Panade and it is a great deale better meat for them than the 〈…〉 accustomed to be made them with Cowes milk and Wheat flower because that such pap-meate causeth infinite obstructions feauers headach and wormes Some vse the meale of certaine sorts of corne and of many sorts of Pulse after the manner of pap-meate as we haue alreadie said vvhen vve spake of mundified Barley which is a thing so highly commended of auncient Physitions But besides such manner of preparing of it as vvee haue alreadie deliuered in the Chapter of mundified Barley these two following may seeme vnto me to be most excellent boile your Barley in a great deale of vvater as it were almost to the consumption of the water gather the creame that is vppermost and take it with a spoone and make therâ—of â—â—â—dified Barley Otherwise thus take the meale of Barley well sifted put it in a bag and boile it in a great quantity of water the space of fiue or 〈◊〉 houres afterward draw the bagge out of the pot and let it drop and straine it in a presse let it stand drie and being drie grate it as you would doe drie paste and make mundified Barley of it Some are of iudgement that Barley thus prepared is not so windie Some do now and then put vnto it bread crummes and bruised Almonds to make it more nourishing It moistneth nourisheth reasonably but cooleth much it procureth not any gripes in the body neither doth it puffe vp and swell the body or stomack but to be briefe it performeth all the hâ—lpes whereof Hippocrates speaketh Some likewise doe make pap-meate of Wheat meale and Rice which in truth doe nourish more than mundified Barley but they loade the stomacke heauily and cause great windinesse and that because for the most part they are boiled in Cowes milke The pap-meate made of Millet Pannicke Oates and especially of Lentils besides that they are very vnpleasant are of very hard digestion in so much as that the day after they be eaten they are to be found in the stomacke The pap-meates made of Cich Pease 〈◊〉 Beanes Fetches Lupines and other
such like pulse doe swell vp the bellie and beget grosse and melancholike bloud CHAP. XXII Of Pastrie or baked meates WEe haue spoken of the making differences and profite of bread which may be made of any manner of graine corne or pulse now vve will say somewhat of the skill to make Cakes Cheese-cakes Flawnes 〈◊〉 and other baked meats the which we desire to be in our housewife that now and then she may take occasion at sometimes of the yeare to present her Master and Mistresse with one dish or other as also be able to serue and set before her family somwhat extraordinarie at feast times to cheere them vp withall Such baked meates are of diuers sorts according to the matter whereof they are made the manner of their baking their shape and fashion the time when they are to be in vse and the countrie wherein they are made The matter is as it were the ground-worke of all sorts of baked meates and that is the flower of Wheate meale forced through a Bolter or fine Searce whereunto many other things being added doe cause a varietie of baked meates That it is so some make Wafers of the flower of Wheate meale verie well soked in water and tempered a long time therwith vntill it come to a certaine thicknesse mixing therewith a little salt finely powdred and after causing the same to bee baked betwixt two irons made hote first with a reasonable gentle fire and 〈◊〉 annointed with the oile of Nuts these kindes of Wafers a man may see made in many places openly and abroad vpon festiuall and solemne feast dayes 〈◊〉 may bee made a tenderer and more delicate kinde of Wafers in soaking the 〈◊〉 of the Wheate meale in white wine and water mixt together and throughly laboured and wrought putting thereto afterward the yolkes of Egges a little Sugar and 〈…〉 so baking all together betweene two irons hauing within them many raced châ—â—kered draughts after the manner of small squares after that the said irons haue beene annointed with fresh Butter or Oile oliue This sort of Wafers is wont to bee set on Tables at the second courses in solemne banquets That which the Parisians do call Mestâ—er is made of the same flower of Wheat meale tempered vvith vvater and vvhite vvine putting thereto a little sugar and boiling it all betwixt two irons after the manner vvhich you vsed in making of Waâ—ers but that it must not be altogether so thicke The kinde of Wafers called Oublies are made vvith Honey in stead of Sugar Singing breads are made after the manner of Oublies sane only that the meale whereof they are kneaden is not mingled vvith Honey Sugar or any manner of Leauen whatsoeuer Estriez and Bridaueaux and such other daintie baked things are made of the same stuffe and after the same manner that fine Wafers are before described Marchpanes are made of verie little flower but with addition of greater quantitie of Filberds Pine Nuts Pistaces Almonds and rosed Sugar and they are the most vvholsome delicate and pleasant tarts of all the rest The Poplins are made of the same flower kneaden with milke yolkes of egges fresh butter The leaued cakes take not so much flower and they are made vvithout milke Tarts are made after diuers fashions and according to the time some with fruits that is to say Apples Peares Cherries and Plumbs especially in Sommer others with Gooseberries kernels of Crabs and Straw-berries in the beginning of Sommer The Italians do make Tarts of hearbes as Scariole Lettuse Blites Sorrell Bâ—glosse and other hearbs chopt small and finely tempered together The greatest part doe make them with Cheese or Creame and many of all these things mixt together Iâ— so be that the Tarts be of diuers matter and colour that is to say of Plums Cherries Gooseberries Cheese or Creame Some make with Butter Cheese and yolkes of Egges diuers sorts of Cakes Flammickes Cheese-cakes Talmouses and little Lenten loaues Wigges are made with paste of flower of meale and fresh butter Fritters and other such sweet conceits accustomed to be in request vpon great daies and before Lent are made of the flower of meale kneaden with the yolkes of Egges and Milke and fried in a Skillet with fresh Butter To conclude looke how many countries so many fashions of paste workes in all which notwithstanding this is for the most part common namely that they vse not any Leauen in any of them all but onely the rising of Beere and that because Leauen made of paste would make them too sowre or inâ—ect them vvich some other taste too vnpleasant and vnbeseeming baked meate and hinder the whole and intire incorporating of things mingled amongst the meale whereof it is made Yet all this formerly spoken of doth not so truely belong to the Pastrie as to the Confectionarie or Closet of sweet meats tarts only excepted yet in as much as they are principall ornaments to the housewife they are not meet here to be omitted To come then to the true Pastrie which is the making of those pastes vvhich are meet for the lapping in or containing of all manner of baked meates whether it be flesh fish rootes hearbes fruits or other composition whatsoeuer you shall vnderstand that they are of foure kinds the first for the preseruation or long keeping of meats whose proper and true-natures are to be eaten colde as Venison of all kindes Kiddes Beefe Veale Mutton Lambe Turkeyes Gamons of Bakon or any great or daintie fowle the second for the containing of loose bodies at Dousets Custards Tarts Cheese-cakes and such like the third for the receiuing of fine daintie and tender bodies as Chuets Vmbles Chickens Calues feete or any other good thing which is to be eaten hote and the last is that vvhich is called puâ—t paste being of all other the most daintâ—est and pleasantest in taste and may be imployed to any vse that any of the former vvill serue for according to the fancie and skill of the Cooke or the taste of him that is Master of the Familie To speake then first of that paste vvhich is for the preseruation of meaâ—s or to keepe them longest cold in good and vvholsome temper it is euer best to be made of Rie flower finely boulted and kneaden vvith hote vvater and barrelled butter yet in such sort that the paste may be somewhat stiffe and â—ough and thereby verie apt to rise vvithout cracking or breaking vvhich is the greatest danger belonging to this kind of past and the coffins raised hereof must be very thicke and substantiall for thereby they preserue their inmeats a great deale the better and they must also aboue all things be exceedingly well bakt because any doughinesse or rawnesse in the crust soone putrifyeth that which is baked within it these paâ—â—es may also for shew or feasts though worse in regard of continuance be made of wheat meale finely boulted and then it would haue much more butter than the rie paste and be
is gone before the riotousnesse and pleasure of men hath beene the cause that Vineger came euer in request not onely for sauces but also for many other vses It shall not therefore be thought vnreasonable to vse a word or two about making of Vineger The most common way to make Vineger is on this sort They vse to take good wine and therewithall to â—ill the vessell to the halfe leauing it vnstopt and set in a hot place as in some corne loft or in some gutter betwixt the tiles If you desire to make Vinegar in hast you must cast into your wine salt pepper and soure leuen mingled together and yet to make it the more hastly you must heat red hot some stone tile or gad of steele and put it all hot into the wine or else the mouth of the vessell must stand alwaies open or else the vessell must be set in the Sunne three or foure daies and therewithall a little salt put in the vessell or else fill a new earâ—hen pot that is not halfe baked with wine and stop it well afterward put it in a kettle full of boiled water vpon the fire and letting it there remaine a long time in the boiling water it will grow soure or else put into the wine a beete root stamped or a radish root or medlars ceruises or hornes mulberries vnripe sloes or a shiue of barley bread new baked or else you must take of the blossomes of the ceruise tree in there season and drying them in the Sunne after the manner of rose-leaues either in a glasse vessell or in one of blacke earth fill vp the same vessell with pure Vinegar or Wine and so set it forth againe into the Sun or in the chimny end to the heate of the fire and in a short time it will become strong and very sharpe Vineger but if you would restore it againe to his former state of wine then you must cast of colewort roots into it CHAP. XX. Of some obseruations and instructions concerning Vineger TO make strong vineger take the fruit of the cornell tree when it beginneth to grow red and of bramble berries such as grow in the fields when they are halfe ripe drie them make them into powder and with a little strong Vineger you shall make little prettie balles which you shall drie in the Sunne afterward you must take wine and heate it and when it is hot put into it this composition and it will bee turned very speedily into very strong Vineger To make Vineger with corrupted wine take a rotten and corrupt wine and boile it taking away all the scum that riseth in the boiling thereof thus let it continue vpon the fire till it be boyled away one third part then put it into a vessell wherein hath bin Vineger putting thereto some cheruile couer the vessell in such sort that there get no aire into it and in a short time it will proue good and strong Vineger To make drie Vineger to carrie whither a man listeth take of wild cherries when they begin to be ripe and yet the fruit of the cornell tree is better of mulberies when they be red and vnripe grapes thâ—t are very thicke and of wild a cornes before they bee ripe stampt all together then take of the best Vineger you can finde and mingle them all together make vp the masse into small loaues setting them to drie in the Sunne and when you would make Vineger temper some of these small loaues in wine and you shall haue very good Vineger Otherwise take the vnripe iuice of corne that is very greene and stampe the same putting Vineger thereto and thereof make a past wherof you shall make little loaues to be dried in the Sunne and when you would haue Vineger temper of these loaues in so much wine as you shall see sufficient and you shall haue very good Vineger To make rose-vineger take good white Vineger and put therein red roses either new or dried keeping them many daies in the vessell and afterward taking them out put them in another glasse and so keepe them in a coole place after the same manner you may make Vineger of elder-tree flowers To make Vineger without wine put into a vessell soft and daintie peaches and vpon them pearched barley letting them putrifie all a whole day then straine them and vse the liquor or else take old figs and burnt barley together with the inner parts of orenges put all these into a vessell and stir them vp very well and oft and whenas they are become putrified and resolued straine them out and vse the liquor To make sweet Vineger take fiue pints of strong Vineger and with as much new wine reserued vpon the treading out of the grapes adde some quantitie of pitch and and put altogether in a vessell which you must stop very carefully and after that all these haue continued together for the space of some thirtie daies you may vse thereof for Vineger otherwise take a vessell of new wine and mingle it with two vessels of Vineger and boile them together till the third part be consumed Some doe adde three vessels of spring water vnto two of new wine and one of Vineger boiling them all together vntill the third part be consumed To make mightie strong Vineger drie the grosse of grapes two whole daies then put it in new wine put thereto some of the vnripe iuice of corne and you shall make a strong Vineger whereof you may haue the vse within seuen daies after or otherwise put pellitorie of Spaine into Vineger and it will make it strong Furthermore if you boile the fourth or fifth part of Vineger vpon the fire and put it vnto that which is before prescribed putting it after all this in the Sunne some eight daies you shall haue a pleasant and strong vineger The rootes of couch-grasse when they are old boiled grapes the leaues of the wild peare tree stamped the roots of brambles and whay the quicke coales of burned acornes and boiled ciche pease and hot tiles euen euery one of these by themselues being cast into Vineger doe make the same strong Pepper vineger is made by casting into vineger or hanging therein whole pepper made vp in a linnen cloth for the space of eight daies You shâ—ll know if there be any water in the vineger if you put into it any Salnitrum for then if it swell vp as though it would boile you may boldly say that there is water in it To make vineger good to helpe digestion and for your health take eight drams of the sea onion and two pints of vineger put them together into a vessell and vvith them as much of pepper mints and iuniper berries then vse it afterward To make vineger of sea onions you must put ten such onions salted into fiftie quartes of sweet new vvine and foure pints and a halfe of strong vineger and if it be not sharp
more easily or distributed more speedily than white or yellow Wines but because that being once concocted in the stomach and sent vnto the liuer they are easily changed and turned into bloud notwithstanding they seeme not the least remoued and differing from the nature of the same for white and yellow Wines of all other are woont to be the speediliest concocted in the stomach and to bee conueied vnto the liuer but they yeeld lesse store of bloud then those which are thick and red and so doe fat lesse Wherefore yellow Wine or the redlike Wine being of a thinne and pearsing substance by how much it approcheth the neerer vnto the faculties of thinne white Wine by so much it begetteth the thinner and more fluent bloud and therewithall hot if it be hot or temperate if it bee waterish and weake such as the Grecians vse to call Oligophorum which signifieth a Wine admitting but small quantitie of water to be mixed therewith yea a reasonable cold bloud if it be yet somewhat greene and vnripe But the deepe red Wine which is harsh and rough whereas for its thickenesse it is profitable to comfort the loose and wearish stomach but nourisheth not much so in like manner it increaseth and redoubleth the obstructions of the liuer spleene and reines as also it maketh a thicke 〈◊〉 and melancholike blood so withal begetteth many melancholike diseases The red wine that is somewhat cleere and thin seemeth to hold of both and so standeth as a meane betwixt them both Wherefore Dioscorides following the opinion of Hippocrates hath rightly said that deepe red wines were thicke and of hard concoction and digestion for all thicke wines whether they be of a deepe or light red do nourish to speake the trueth aboundantly and fat the bodie but they put the stomach to more paine in concocting of them than those which are somewhat cleere and of a thinne substance Furthermore they being of hard digestion and distribution and not easily passing away by vrine through the long and continuall vse of them they ingender flatuous swelling and windieneffe in the bellie and bowels Wherefore yellow and white wines that are of a subtile substance and very ripe are to bee better accounted of and esteemed as more wholesome for all such as haue need or desire to bee heated as old folkes flegmaticke and melancholike persons that be cold of nature as also for them that lead their liues in idlenesse in cold coâ—â—tries and cold seasons as in Winter heapinging vp great store of supâ—rfluities and raw humours in the veines for they are likewise more profitable for the furtâ—â—rance of concoction to bee made in the stomach liuer and veines than those which are waterish and sweete but very many times they offend and hurt the head and sinewes and make a full braine for this cause they are enemies and contrarie to such as are hot by nature or haue a moist braine or their sinewes and ioinâ—â— weake and subiect to distillations for vnto such bodies the wines that are a littlered and somewhat astringent are farre more meete and conuenient because they bee not so fuming and therefore doe not charge the head so heauily But as for deepe red wines they are most fit and conuenient for diggers and deluers husbandmen dressers of vines and others which liue a toilesome and painefull life Wherefore white wines yellow red or claret and of those onely such as are of a subtile substance delicate and watâ—ie called of the Greekes 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 which is to say admitting but small store of water to be mingled with them are harmelesse to all and to be vsed with all safetie and securitie The white and yellow or redlike wines which are of a thin and subtile substance together with the claret weake waterie rawe and greenish being of a cold and moist temperature such as are very vsuall and common in the grounds about Paris do nourish the bodie very little and are harder to be digested than those which will beare but a little water but they coole and moisten more than the â—est and where as they nourish but a little they are said on the other side to make the body leane They bring not any detriment or harme vnto the head liuer reines or bladder but being long vsed they hurt the stomach bowels matrix and spleene very much and which is more are professed enemies to all such as are cold and moist by nature and especially vnto old folkes Contrariwise they are somewhat profitable for hot and drie natures and if naturall heat be strong they passe away and are euacuated easily by vrine and this is a thing that is common to all greene wines which are of a subtile substance The like iudgement is to bee had of diseases for as they are tolerated with all securitie in hot natures so in like manner they prolong and increase cold diseases And thus sufficiently as it seemeth vnto me concerning the nature qualitie and vse of wine gathered from the colour thereof As concerning the relish some wines are sweet some sharp some bitter some rough and harsh some sower and tart and both of them astringent others of a mixt nature betwixt sweet and rough others greene or greenish and these are very common and vsuall in the grounds about and belonging to Paris In generall all sweete wines whether they be white or red do nourish more than other heat indifferently prouoke thirst swell and stop through the much vse thereof the prnicipall parts but the liuer and the spleene more than all the rest especially if they be grosse and thicke for looke how much the thicker they bee so much the more vnwholesome they are Sweet wine saieth Hippocrates doth lesse burthen and charge the head then that which is strong and full of wine it lesse offendeth the vnderstanding also yea it looseth the bellie but it is not good for such as abound with colericke humours for that it prouoketh thirst and windinesse True it is that it is good for such as are much troubled with the cough because it raiseth vp flegme the more easily in all such except they be subiect to thirst and drinesse Sweet white wine is of a thinner substance than sweet red wine It helpeth spitting more than any other so that it bee not too grosse and thicke for it concocteth raw flegme in the brest it smootheth and maketh plaine the roughnesse of the inward parts and in that respect is profitable for the lâ—ngs reines or bladder being rugged or rough but in the meane time it hurteth the liuer because that as I haue here while said it swelleth and puffeth it vp and causeth obstructions therein It causeth thirst likewise in hot and drie natures because it maketh obstructions and is easily turned into choleticke matter as all other things are which are sweete Notwithstanding it procureth drunkennesse lesse than any other in as much as it offendeth the head but a little Dioscorides hath spoken
haue For as the enduring of the heat of the Sunne and the vnder-going of vehement exercises maketh stronger and more able the bodies of men that are hot and lustie but on the contrarie doth ouerthrow weaken dissolue and coole weake bodies euen so hot vvines are sooner ripe concocted and digested by heat or mouing either of the Sunne or of some hot fire made neere vnto them but those which are more weake and waterie if you heat them ouer-much doe take great dammage and harme and are weakened more by the working of such vehement heat either of the Sunne stirring or fire vvhich corrupteth and spendeth at once and in a moment some part and portion of their weake and feeble heat vvhich afterward in like manner by little and little will be ouercome and wasted and thereupon such vvines weakened and made vnsauourie It is the meane and middle heat therefore that all things receiue profit by seeing the immoderate and extreame is no lesse harmefull than cold Wherefore after that the weake heat of vvine shall for the most part become wasted and spent by the outward heat of the ayre compassing it round about it groweth sowre and so likewise it is wont to fall out by the maliciousnesse of strong and piercing cold breaking the heart of the weake heat in the vvine and thereby killing the same For when the said heat is quite ouercome and banished so as that the vvine looseth his fragrant odour and pleasant sent of vvine it is not said to sowre and therefore not called vineger but indeed is called by the name not of vvine but of decayed and spent vvine which the Latines call Vappa Furthermore vvhereas amongst waterie weake and feeble vvines there are some raw and greenish ones vvhich wee haue declared alreadie to be enemies vnto cold and moist natures and other which are neither raw not greenish but delicate ones and throughly ripe but therewithall of a thinne and subtile substance and which for their easinesse to be concocted and speedinesse in being distributed become very good and profitable both for sound and sicke and are called of the Greekes Oligophora because they will not admit the mingling of any great quantitie of water with them The first may without any iniurie offered vnto their strength abide to be stirred and carried to and fro especially if with this naturall greenenesse there be ioined some harshnesse and roughnesse But the second cannot endure to be remoued or carried to and fro the reason is the heat of the first is hid and lyeth in a crude and raw matter whereof it standeth it vpon as much as lyeth in it to acquite and rid it selfe a readie helpe whereunto is the moouing and stirring of the same because hereby it is enabled the sooner to shew forth it selfe and to manifest his force in more powerfull and chearefull manner than before because the crude and raw matter wherein it lay as it were couered and hid is become refiâ—ed and concocted in processe of time Contrariwise the weake heat of the second sort which consisteth in a thinne matter or substance and that alreadie concocted is spent and ouerthrowne with the least motion and heaâ— and therefore doth very easily euaporate and breath out all his force and strength It seemeth that the opinion of Galen and other auncient Writers affirming that no greene wine doth heat must be vnderstood of this second sort of vvine called of the Grecians Oligophora for that it is possible that the old Writers neuer knew neither euer heard tell that any greenish vvines were naturally growing in places and countries that are hot and scorching Certainely there is great difference betwixt that tartnesse or sowrenesse which is an accidentall vice or fault in vvines and that greenenesse or sharpenesse which is a naturall tast and relish in them pressed out either from grapes naturally greene or else from grapes which haue not as yet growne to their full maturitie and ripenesse For the tartnesse of vvines besides the great sharpenesse and acrimonie therein being such as is in vineger whereby it disquieâ—eth and offendeth the stomacke membranes and all the sinewes is likewise of that nature as that it cannot by any skill or cunning be subdued and corrected in such manner as that the vvine once tainted therewith can at any time be restored vnto his former goodnesse and made such as may be drunke without the preiudice and hazard of mans health But on the contrarie the greenenesse which continueth in vvines as bred in them besides that it is alwaies free from the foresaid sharpenesse and acrimonie is found not to continue any long time in as much as the raw and cold matter vvherein the heat of greene vvine consisteth is concocted by little and little and thereupon this heat thus as it were buried in this crude matter doth by little and little grow strong and sheweth â—orth his force more effectually so that the said greenenesse is by degrees diminished and wrought out and the vvine made a conuenient and profitable drinke for the vse of men yea and that also euen where this greenenesse through the weakenesse and imbecilitie of heat cannot any whit be wrought out and taken away for so wee finde it seeing that greene vvines are not refrained but ordinarily drunke and vsed Dioscorides was of iudgement That sowre and rough vvines caused headach and drunkennesse vvhereas our harsh and rough vvines the rougher they are doe offend and annoy the head so much the lesse And for a certaintie all manner of drinke by how much it is the more odoriferous and of a thinne and subtle substance so much the more it disquieteth and disturbeth the braine with his vapours and ministreth larger matter for the nourishment of rhewmes and distillations Notwithstanding if sowre and rough vvines doe happen once to cause drunkennesse then such drunkennesse fallâ—th out to be of the worst sort and most rebellious and hard to be ouercome So then all our sowrish harsh and rough vvines such as are those of Burgundie as they are nothing so odoriferous so neither doe they cause any whit like so many exhalations and vapours and therefore also doe they lesse offend the head and procure drunkennesse than any others And so as that Galen hath therefore restified of them that they ought to be well accounted of and esteemed profitable and fit to be vsed of such as haue the gowt as also of all others which are subiect to the distillations of the braine Such vvines are called mungrell or bastard vvines vvhich betwixt the sweet and astringent ones haue neither manifest sweetnesse nor manifest astriction but indeed participate and containe in them both the qualities Of the consistence of Wine AS concerning the consistence of vvine some is of a thinne subtle and cleere substance and othersome of a thicke and grosse and some of a meane and middle consistence betwixt both Of those which are of a thinne and subtle substance some are weake
and waterish which the Grecians call 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 that is to say not admitting the mixture of any quantitie of water of which we will speake more amply hereafter being as it were like vnto water in thinnesse and colour and hauing little or no sent in them neither yet any manifest heate They nourish but very little for there is is but a very little of their substance turned into bloud but they cause great store of vrine and agree better than any other wines with all sorts of natures if wee may beleeue Galâ—n There are other weake waterish and greenish wines very ordinarie in this countrie which are hurtfull vnto old men and all other cold constitutions as hauing in them very small store of heate and yet sometime profitable vnto hot constitutions as in Sommer according to our former aduertisement There are others that are very good but hot and strong of an easie concoction and speedily distributed but nothing lesse vapourous than white wines whereupon they trouble the braine and make men drunken and so proue hurtfull to such as are rheumatike and subiect to distillations Such wines are brought hither out of Gascoigne very well pleasing princes and men of great estate all of them being of a yellow colour either deeper or lighter The wines of Ay as they are inferiour to them of Gascoigne in strength so they are better and without comparison more wholesome The grosse and thicke wines some of them are simply such and consist in mediocritiâ— and othersome are very grosse and thicke We haue heretofore declared that grosse wines are of a more hard concoction and slow digestion than other wines are but being once concocted and digested they yeeld a more firme and solide nourishment vnto the bodie And of them more than the rest such as are very grosse and thicke which for certaine are hardest to be concocted and digested of all others These sorts of wine for that they ingender many rebellious and obstinate obstructions are not fit to be vsed but of dressers of vineyards and such other as leade a toilesome life as wee haue declared before Such wines as are indifferent thin and indifferent thicke are profitable for many purposes and the rather in that they charge not the head as the strong wines do and those which are of subtile substance neither yet ingender obstructions as those which are thicke and grosse doe The wine called of the Grecians Oligophorum is the holesomest of all others Wine smelleth well or else nothing at all The odoriferous wines are very apt and commodious for the begetting of good humours and to recreat and fetch againe the powers of the bodie but they assaile and charge the head especially if it be of a subtile substance and of a reddish or yellowish colour or of a deepe yellow they are also more hot than the other sorts of wines For that which is such doth help very much for the making of concoction easie and for the begetting of fine and subtile bloud but it filleth the head full of vapours and heate and greatly offendeth the sinewes and vnderstanding whereupon it proueth very apt to cause headach and a world of rheume The wine that hath small or no smell no not any more than water is called waterish Such vtter depriuation or want of smell in wine is a mightie note and most certaine marke that the same is but a weake and cold wine as the strong and mightie smell of the same is a very notable signe of his force and strength Such wine as is neither of an ill smell neither yet without smell but hath a certaine sâ—inging and vnpleasant sent which it hath gotten either of the soile or of the vessell or by some other occasion is not good for any bodie For as nothing as Columella testifieth draweth to it strange and vnnaturall sents more speedily than wise In like sort nothing impaireth or communicateth his hurtfull qualities sooner to the heart and noble parts than wine when it is drunke Amongst wines some are generous and noble wines and therefore said to be full of wine contrarie to those which are waterish and admitting the mixture of much water These heate much hurt the sinewes make a full braine stir vp frensies mightily increaseth the heate of agues and to be briefe they are not delayed with a great quantitie of water and doe good but to a few There are other which are weake and for this cause called Oligophora and waterie These wines are of two sorts some greenish which haue a sensible cooling facultie fitting cholericke stomaches and hot countries if so be that a strong stomacke can beare them and of these wee haue spoken before others which are waterie and of a thinne substance not retaining any smell but agreeing with all natures be the stomacke neuer so weake and especially with those which are often tormented with the megrim or long continued head-ach they comfort concoction prouoke vrine and sweat and offend the head nothing at all more harmelesse than any other sort of vvine they may be permitted to such as are sicke of agues for that they cannot be said to be of any manifest qualitie as other vvines may for they are neither sowre nor astringent neither yet sweet or sharpe nor yeelding any kind of smell Of these kinds of vvine some as Galen saith grow in euery countrey and coast but much more in this of France than in any other the greatest part whereof doe participate a certaine greenenesse especially vvhen the yeares fall out cold and moist Such vvines are called of the Grecians 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 They are not any way noysome or hurtfull to the head but very profitable because as Galen saith they asswage and take away head-ach rising of the cruditie of the stomacke that is to say when the stomacke being weakened and as it were relaxed by the eating of some hurtfull victuals or by the drinking of some such like water is made the receptacle of some offending humour â—lowing thither from the whole bodie Which offensiue humour so contained in the stomacke becommeth corrupt and from that corruption sendeth vp burne and adust fumes vnto the braine which cause like paine in the head to that which commeth of fasting and from these annoyances the head is deliuered by the vse of this vvine vvhich by and by tempereth these putrified â—umes especially if the vvine haue any astringencie in it whereby the stomacke may be fortified and strengthened For such vvines doe by and by driue downeward that which is hurtfull in the stomacke carrying it along with it selfe and casting it forth and therefore verie auaileable for such as liue a loitering and sitting life and apply themselues wholly vnto the reading and studying of good Authors The differences of Wines according to the properties of the Countries IT remaineth now that we briefely discourse of the wines which we vse in Paris and those such as are either growne there or
fine and in tast very pleasing vnto the palaâ—e and therefore eagerly â—ought after for the vse of Kings Princes and great Lords being yet therewithall such wines as the Greekes call Oligophora and will not admit the mixture of much water The wines of Isancy are of a middle consistence and red of colour when they are come to their ripenes they proue strong and noble wines in so much as that you may iustly compare them in goodnesse with the wines of Neraâ— notwithstanding they be so highly esteemed of and had in request for great personages The wines of Orleance are set in the first ranke and chiefe place for goodnesse and perâ—ection amongst all the wines of France Such are red for the most part of a middle consistence betwixt thicke and thinne of a good tast strong and profitable for the stomach and inward parts They heate more without comparison and more nourish the bodie than any French wines as few excepted as the wines of Coussy and Seure But in the meane time they fill the head and hurt the braine more than any other if you continue the vse of them any long time especially in such as haue a weake braine and are subiect to cause many distillations as also in those which are subiect to inflammations of the lungs and disposed by their bodily constitution to fall into pleurisies yea these vvines are worse than any other for gowtie folke as also for such as are troubled with agues and others which haue their principall and inward parts of a hot and drie constitution and to them that are troubled with the diseases of the skinne as the itch leprosie benummednesse tettars wild fire scabs and others such like But on the contrarie they are most apt for and best agreeing with natures and diseases that are cold and mooued of cold causes in swounes and faintnesse comming of aboundant and excessiue euacuation by too much vse of vvomen vvatching or other such like causes and in like manner of them which languish vpon cold and long diseases And thus much of that which wee can iudge to be in the vvines of Orleance For as in other Countries and Soiles so likewise in the grounds about Orleance the earth doth naturally engender diuers qualities and faculties in wine For amongst others such as are yellowish claret and bright cleare are accounted the excellentest and best of all such are they which grow and are gathered neere vnto Orleance in the boroughes of Sainctay S. Hillaries Chappell S. Mesmain the long of the Loyre or at Checy Those which grow at the village of S. de Bouc are in good sooth all of them right noble and excellent vvines but somewhat of a more grosâ—e and râ—ddish consistence vvhich is the cause that they come not to their best till about Easter The weakest and feeblest are those of Liuet S. Gy and Nigray vvhich yet are more healthfull for such as liue idly and follow their studie than the vvines vvhich are stronger At Paris wee account for very precious those vvhich are brought vs from Messay vvhich although they be farre behind in goodnesse and perfection vnto the best vvines of Orleance because they are of a thicke consistence and cost not much notwithstanding seeing that by transportation and carriage they become thinner and more ripe they are the better accounted of of the Marchants Such as grow neere the Abbey of Neighbours are cousin germans and much alike to the vvines of Messay The vvhite vvines of Orleance doe surrender and partly giue ouer the praise vnto French vvhite vvines vvhich is the cause that they are transported but as little as may be out of the Countrey The vvines of Lourye which doe tast somewhat sweet are accounted the chiefe of all the rest in that place as likewise those of Rebechi The vvines of Aniou such of them as are good are in a manner all of them white and sweet and for the most part temperate or hot and drie when the temperature of the yeare falleth out hot and drie strong noble and mightie in such sort as that amongst all French vvines they keepe the first place for goodnesse All the while they are sweet thick and vnconcocted they swell the stomacke and the â—lankes stoppe the veines swell the noble parts and prouoke thirst especially in cholericke natures and sometimes also they loosen the belly But when as through their working and boyling vp they haue cast out all their drosse and dregges and that they are become sufficiently ripe concocted and digested that is to say in their middle age vvhich they attaine vnto the second yeare as then they become faire bright and cleare as also very pleasant so hauing lost their ill qualities mentioned before they get such qualities powers and vertues as are altogether contrarie vnto those which they had at such time as they were sweet and of a grosse consistence for they become easily concocted quickly piercing sufficiently prouoking vrine and causing to spit aboundantly When the yeare falleth cold and rainie the most part of the vvines of Aniou become raw and greenish as by experience wee plainely saw in the yeares 1576. and 1577. When the yeare is hot and drie the wines growing in Aniou are strong and mightie and keepe their vertues and qualities entire and whole till they be sixe or seuen yeares old But when the yeare falleth out cold and moist they proue to be of cleane contrarie qualities The vvines of high Normandie I meane not those which are gathered and beaten downe with poles doe somewhat resemble the French vvines vvhen the yeares fall seasonable and keepe their naturall temperature such for the most part are of a yellow colour but not continuing so any long time they by and by loose their force which is the cause that they are easily digested and quickly distributed and carried along all the veines vvithout annoying the braine any whit in as much as they be not strong or mightie but oligophorous But when the yeares fall out cold and moist the greatest part of them will not keepe well because they be greene and that in such sort as that their greenenesse cannot be concocted and digested by reason of the weakenesse of their heat and therefore it behoueth to drinke them in the beginning of the first yeare The vvines which grow in Compiegne and other parts of Picardie are of the same consistence qualitie and vertue that those of Normandie are and therefore deserue not to be much set by or desired but when others are wasting The Countries of Guyenne send vs varietie of vvines The best of them are those which grow about Nerac vvhich come very neere vnto the goodnesse of the French vvines of Cousâ—y which by reason of their russet colour are called in the Countrey Rusâ—eâ— vvines in the number whereof are contained the red vvines or sad and light red They nourish sufficient aboundantly but in that they make obstructions and
they delight most in SEeing it hath beene deliuered and laid downe here aboue what time and manner is to be obserued in the planting of all wild trees and in giuing them such tillage as may easily and in short time procure their growth it hath seemed good vnto me to write some little thing of the nature and sorts of trees which are planted and found ordinarily in the vvoods and forrests of France and to declare briefely what manner of ground they delight in and in what soile they proue greatest and most profitable to the end that the planters of them be not frustrated of their paines and purpose and that that which requireth a drie and hot soyle be not planted in a moist and low soyle as also that the trees vvhich delight in a moist and low countrey be not planted in mountaines and drie countries for this falleth out oftentimes to be the cause that such as bestow their cost in planting doe misse of their intent and that the plant being in a ground cleane contrarie vnto it doth not come to any profit For which cause I will here in a word expresse my mind concerning that point not with any purpose to describe or comprise all the natures vertues and properties of trees neither yet to speake of all kinds of trees but onely to describe and declare the places and grounds wherein they prosper and grow most as also to make knowne the diuersitie that is amongst trees of one and the same sort and of one and the same name as which are most fit to be planted and best for to make shadowes to walke or sit in I know that there are diuers sorts of trees that grow both in the Easterne Northerne and Southerne parts of the vvorld vvhereof we are almost altogether ignorant and which in respect of the diuersitie of the regions doe not grow at all in this climate and of these I mind not to speake at all because my purpose is only in briefe to lay downe that which is necessarie to be knowne about the planting of common trees such as are ordinarily to be found in our owne forrests and not of strange and forraine ones the trouble about which would be more than the pleasure And as for such as are desirous to attaine the perfect knowledge of all manner of trees growing in any part of the world and their vertues properties natures and seeds they may see the same at large in Theophrastus in his fourth booke of the historie of Plants and in the third booke vvhere hee particularly entreateth of the kinds of wild and sauage trees for he particularly runneth through the nature force vertue seed and manner of planting of euery wild tree as well those of the East North and South as those of the West but it shall be sufficient for vs at this time to declare the nature of fiue or six sorts of trees which commonly grow in the countries hereby and of their kinds and what ground euery one delighteth in Now therefore to begin there are two sorts of trees in generall the one is called vvater-trees or trees delighting to grow in or neere vnto the brinkes of vvaters in medowes and in low and watrie places the other land trees or trees delighting to grow vpon the firme and solid land and vvhere the waters by inundations or ouerflowings vse not to come But first we will speake of the trees liuing in or about vvater CHAP. XV. Of the Aller Poplar Birch Willow and other trees haunting the water YOu shall vnderstand that there are foure or fiue sorts of trees vvhich of their owne nature grow neere vnto vvaters and which except they haue great store of moisture doe hardly prosper or grow at all of vvhich amongst the rest the Aller is one that most coueteth the vvater for the Aller is of that nature as that it would be halfe couered in vvater and at the least the most part of the rootes must of necessitie be within and stand lower than the vvater for otherwise they would not take insomuch as that trees of such nature ought to be planted in moist medowes and neere vnto the brookes running along by the said medowes or in marshes for in such grounds they take and grow exceeding vvell This tree is apt to take in moist places because it is a vvhite vvood containing much pith and putting forth great store of boughes in a short time by reason of the moistnesse of the vvaters vvherewith it is nourished and fed The said Aller trees may be planted two manner of wayes as namely either of branches gathered from great Allers or of liue roots digged vp in most places together with the earth and set againe in the like ground and that in such sort as that the halfe of the said roots be lower than the water and the vpper part couered with earth the depth of one finger and in the meane time before they be planted they must haue all their branches cut off too within a fingers length of the root and it will put forth againe many young shoots after the manner of Hasel trees You may read more of the Aller tree in the fourth booke There is another sort of vvater-wood which hereabout is commonly called white wood of this kind are the Poplar Birch and other sorts of wood which grow close by the water side and vpon the banks of ditches springs and little brookes and it is a common practise in Italie to lay their conueyances and pipes to carrie their vvater from riuers throughout their grounds of those woods And these kinds of trees may be easily planted of young roots along by the vvater and riuer side both most conueniently and profitably especially the white Poplar otherwise called the Aspe tree whose leaues are apt to shake with euerie small winde Where rootes cannot be got there may in their stead be taken faire and strong plants such as are vsed in the planting of Willowes The Birch doth somewhat resemble the white Poplar in his barke and the Beech tree in his leafe but it craueth a colder and moister soile than the Poplar And this is the cause why it groweth so plentifully in cold countries The other sort of vvater-wood is the Willow vvhich as wee finde by proofe groweth nothing well except it be in a moist and warrie countrie and neere ioyning to vvaters The manner of planting of Willowes is commonly by setting of Willow plants and those such as are of a good thicknesse and strength as namely as great as one may gripe for looke how much the stronger and thicker they be so much the moe shoots will they put forth and so much the stronger This tree differeth much from the Aller for the Aller will haue his rootes all within water but the Willow would stand higher and spread his roots along into the ground that is wet and moist and neere vnto water vvithout hauing his roots altogether in the water according whereunto it is
the rinde of the Ash-tree taken is singular good to open the obstructions of the Spleene and to draw out great store of water from such as haue the Dropsie as also to make fat folks leane Also the keyes of the Ash or that which is the seed thereof is of most singular vse amongst Painters and being ground maketh him diuers pretie and most vsefull colours The Ash is onely an enemie vnto corne and will not suffer any to grow by any meanes within the compasse of the shadow thereof and therefore it should as seldome as might be be planted in corne-fields except you leaue such large space of greeneswarth betwixt it and the corne-lands that no part of the shadow may extend to the same CHAP. XVII Of Chesnut-trees THe Chesnut-tree is a strong and mightie tree much like vnto the Oake It is a fast wood and good to build withall as also to vnderprop Vines and make other workes which are made of Oake It groweth of the seed of the Chesnut which is sowne after the manner of the Acorne and so it groweth and putteth forth his shoots both sooner and more effectually and taketh commonly in all grounds yea euen in the sandie or grauellie grounds but yet it shunneth the grounds that lie open to the pearching heat of the Sun affecting altogether the little hils and mountaines that are cold and lie vpon the North. The seed or fruit thereof called the Chesnut is sometimes spoyled and that after the same manner that the Acorne is as by too much drinesse vvhich maketh it that it cannot bud or blossome or by too great store of vvater putrifying both the Chesnut and Acorne before it can spring out of the earth or else by cattell moules field-mice and such sorts of vermine which eat or wound the Chesnut Acorne within the ground The nature of the young plants of Chesnut-trees and Oakes are much alike and the manner of dressing them also and if you would haue them to put forth store of boughes you must cut them after they haue beene planted three or foure yeares and not before and that in the beginning of the Spring time for so you shall make them put forth twice as much and yet it is not without danger to vse any edge-toole in cutting them for thereby they oftentimes die So then if there put forth any branches or sprigs along the stem in the first second or third yeare you may at the beginning of such their putting forth crop them off and breake them away with your hand whiles they are young and tender and not to take any knife vnto them and then you shall doe best CHAP. XVIII Of the Oake and the differences thereof Hornebeame Beech Linden tree and others YOu shall vnderstand that the oake is a tree bearing most fruit and affoording the most commoditie of any tree in France And for this cause it hath been accustomed to preserue and keepe store of these kinds of trees in old woods and forests as being most necessarie and profitable Some do make three sorts of this kind of tree and of euery sort a male and a female for notwithstanding that the common people call them all by the common name of oke yet the Latins attribute to euery sort his seueral and proper name calling one sort thereof Robur another Quercus and the third Ilex The first of these sorts is a kind of oake which is very thicke and strong hauing a bodie that is very thicke below and full of knots and very mightie hauing great roots and spreading far and wide in the ground and at the top of the bodie or bole which is but short it beareth many and great quantitie of boughes that are also thick spread abroad and long taking great roome and for that cause are planted the one from the other a great distance that so they may haue roome for their boughs to spread The wood growing vpon this sort of okes is fitter to make fire wood of than timber to build withal because it hath but a short bole and riseth not vp to any great height and squarenesse hauing his boughes therewithall crooked and writhen There are many forrests to be seene wherein this kind of oakes doth grow as namely those whose oakes are thicke and short standing far a sunder and yet spreading on a great breadth aboue The other sort of oakes hath both a reasonable thicke and long bodie as namely of the height of foure or fiue good fadomes as also foure or fiue reasonable tail and straight boughes growing thereupon but nor spread forth into any great breadth as neither the bodie is so well couered and shadowed therewith as the former And this sort of oakes is good for beames of houses and great peeces of timber to be put in buildings as also for to saw and cleaâ—e because it is not knottie and hard as the former And of thâ—s sort there are to be seene many forrests planted in France and they are more thicke and closer growne with timber than the others which I am about to speake of because the boughes of these doe rise more straight vp and take not vp so much roome The third sort of oakes hath a small bodie but very straight and growing to the height of seuen or eight fadomes without any boughes and at the top of their said bodies bearing but sâ—al store of boughes and wood in such sort as that all the wood is in the bole seeming to bee onely a nosegay at the top And this kind of wood standeth very neere the foot one of another rising vp equally and alike vnto a great height and greatnesse and the forrests furnished with this kind are very profitable to make all sorts of buildings wheâ—her it be to make the ioyces thereof or any of the other sorts of long and middle timber as those required for for walls or roofes And of this kind of wood there are many forrests in this countrie All these three sorts of wood do beare a great leafe and that euery one like vnto another saue that they are some of them large and great some but indifferent and the third sort small and little Againe they beare some of them acornes that are more long and thicke othersome acornes that are more thicke and short and againe other some of them acornes that are smaller and longer Furthermore there is not any of these three sorts which consisteth not of male and female The female is commonly called that as Theophrastus saith which beareth the most and strongest fruit whereupon it followeth that if those are to bee called the females which do beare most store of fruit wee must needs call those males which beare least fruit When they beare fruit or when they beare none the barren are called the males and the fruitfull the females Theophrastus putteth another difference betwixt those which are fruitlesse but I meane not to write any thing thereof at this present purposing to be
well vpon mountaines or rockes The wood thereof is good to make coffers foote-stooles bowes arrowes darts and other such like stately Ioyners works of because it hath diuers veines and is not subiect to be eaten of wormes Some there are which report that it is deadly either to eate or sleepe vnder the shadow of it and that if a man eate of the fruit thereof it casteth him into an ague and bloudie â—luxe And seeing I haue resolued to be briefe and not to passe beyond my bounds it shall be sufficient to haue made this short rehearsall commending such as are desirous to see further into this skill and knowledge to such bookes of husbandrie as throughly intreat of all the parts of the same seeing they are to be had euery where and seeing that in them such things are to be attained to the â—ull as I for breuitie sake haue omitted and left vntâ—ucht As concerning the vertues and properties of the foresaid trees the oake hath many things and those of great commendation The leaues his nuts which are called gals his messeltoe as being called the messeltoe of the oke The tender leaues therof which are but as yet budding and putting forth may be distilled and the water thereof is singular against the fluxes of the liuer to breake the stone and to stay the whites of women The greater sort of gals or apples haue this propertie in them namely to presage and foretell three things that is to say war dearth pestilence for if you open them which are whole you shall find therein either a little â—lie or a little spider or a little worme if the flie flie away it betokeneth that there will be warre if the little worme doe creepe it is a signe of dearth that yeare and if the spider doe run to and fro it prognosticateth an infinite number of pestilent diseases The oake apples dried and made into pouder do speedily stay all manner of flux in the bellie The misseltoe of the oake taken inwardly doth greatly asswage the torments of such as are taken with the falling sicknesse The beech-tree is much vsed to make baskets and maunds of for to gather grapes in And hereof likewise men in old time were woont to make vessels to sacrifice vnto their gods The leaues of the beech-tree chawed do heale the chaps of the lips and the frettings of the gums The fruit of the beech-tree which is called beech-mast dried and made into ashes being mixt with liniments is of great force and power against the stone and grauell Of the Parke for the keeping of wilde beastes CHAP. XIX Of the situation of the Parkes and of the manner of ordering the wild beasts therein TO the end we may not leaue any thing out of this description of a countrie farme whereof the Farmer or Lord of the soile may make any profit or else take any pleasure my aduice and counsell is that according as the places and grounds may conueniently affoord there bee parkes made neere vnto the farme therein to breed and keepe hares wild goates or fallow deere wild swine and such other like wild beastes to the end that the Lord and Master of the place may now and then recreate himselfe therewith and take his sport in seeing the said wild beastes hunted as also that if he bee disposed to make any great feast or banket he may therein be sure to find as in his kitching of larder house for to make readie meate of besides the benefit which the good husband may make yerely thereof by selling of them The parke would be seated if it be possible within a wood of high and tall timber trees in a place compassed about and well fenced with wals made of rough stone and lime or else of brickes and earth-lome or else with pales made of oake plankes You must foresee that there bee some little brooke of spring-water running along by the place or for want of spring-water and naturall streames you must prepare ditches and pooles walled and daubed in such sort as that they may receiue and keepe the raine-water Nor ought the parke to consist of one kind of ground only as all wood all grasse or all coppise but of diuers as part high wood part grasse or champion and part coppise or vnder-wood or thicke spring nor must these seuerall grounds lie open or as it were in common one with another but they must be separated one from the other by a strong rale through which deere or sheepe but no greater cattell may passe for they must haue the full libertie of euery place neither must the parke be situated vpon any one entire hill plaine or else valley but it must consist of diuers hills diuers plaines and diuers valleyes the hills which are commonly called the viewes or discoueries of parkes would bee all goodly high woods of tall timber as well for the beautie and gracefulnesse of the parke as also for the ecchoe and sound which will rebound from the same when in the times of hunting either the cries of the hounds the winding of hornes or the gibbetting of the huntsmen passeth through the same doubling the musicke and making it tenne times more delightfull the plaines which are called in parkes the launds would be very champion and fruitfull as well for the breeding of great store of grasse and hay for the feeding and nourishiâ—g of his deere or other wild beastes as also for the pleasure of coursing with grey-hounds when at any time the owner shall be disposed to hunt in that manner for when the hounds shall haue hunted the game from the thicks vnto the launds then the grey-hounds being placed thereupon may in the view of the beholders course vpon the same and beget a delight past equall The valleyes which are called the couerts or places of leare for wild beasts would be all verie thicke sprung or vnderwood as well for the concealing of them from potchers and purloyners as for giuing them rest and shadow in the day time who cannot indure to lie open to the view of passengers or vndefended by darkenesse and obscuritie also these thicke couerts are defences for the wild beastes to saue them from the cunning sents or noses of hounds when they pursue them making thâ—ir doubles and windings therein so intricate and cunningly that they scape many times their most mortallest mischiefe also in these thicke couerts the hunted deere finding an vnhunted deere where he lodgeth will forthwith beate him vp and lie downe himselfe in his place making the hounds vndertake the fresh deere and so escape his owne danger which in the open places he cannot doe and the parke is a place that must containe all things for the good and safetie of the game it keepeth Thus you see the parke must consist of view laund and couert and the situation of â—ill valley and plaine Now for the water of which formerly we spoake you shall know it is
very right necessarie in parkes as well for the reliefe and sustenance of wild beasts as for the watering washing and moistning of the grounds to make them fruitfull Besides whensoeuer your gaine is extreamely hunted and brought to the pinch of extremitie then he will flie to the water which is called the soile and there find reliefe and rescue for according to the saying of the profit Dauid As the Hart desireth the water brooks c. so a deere in his greatest extremitie findeth reliefe and is refreshed by drinking or bathing in the water For a betâ—er proofe whereof I will repeate vnto you a notable true and very memorable experiment approued by a gentleman of good worship and place in his countrie who being a very good hunts-man and very well experienced in the nature of wild deare It was his chaunce to bring vp a tame Stagge which by the excellencie of his keeping and full feeding grew a verie faire and great deere as soone as the deere was three yeares old hee caused him to be broke to the saddle and being himselfe a good horse-man and hauing a good horse-man then attending vpon him what through the ones instruction and the others paine the Stagge became so well reclaimed that not any gelding in his stable was more obedient to the man better mouthed or more tractable to carrie his rider than the Stag was in so much that when at any time the gentleman went forth a coursing or to other pleasure he would cause the Stagge to be ridden forth with him also when he traueild any smal iournie the Stagge also carried a man with him but the rider of the Stagge found that after hee had gone three or foure miles the Stagge did â—uer faint and grew wearie which as soone as he imparted to his master he presently commanded him to ride the Stagge when he so fainted to the next water and there cause him to drinke onely calling to mind the saying of Dauid before rehearsed and he found that so soone as the Stagge had drunke hee was as fresh as at his first setting forth and by that obseruation onely could make the deere trauell twentie and fiue and twentie miles a day without any trouble by which it is most credibly found that not any thing can be more necessarie in a park than store of sweet cold water of which the riuer is best the fountaine next and the standing pond the worst notwithstanding the standing pond how euer it is the worst water yet it is very commodious because in it you may breed all sorts of daâ—â—tie fresh fish as the carp bream pike tench and perch also in them you may both feede and breede all manner of wild foule by framing little Islands in the middest of those lakes or ponds where the swans bussards elkes and other smaâ—l foule may frame their nests and lay their eggs out of the daunger of the water In the most conuenientest laund of the parke which is most spatious and fruitfull and which hath the greatest prospect into the parke and where the deere take greatest delight to feed there you shall build the lodge or house for the Keeper to dwell in and it shall by all meanes stand cleane and open euerie way so as there may bee no secret approch made vnto the same but such as the Keeper may easily behold from his windowes and it shall stand so faire in the view of the laund that from thence a man may see euery way round about the same and some part vp into the high woods and other most secret parts of the parke so that when the least disturbance or troble is offered vnâ—o the deere a man may from that lodge take notice of the same this house must bee made like vnto a little forcellet or fort strong and with diuers angles the windowes whereof so flanking one another that when any approach by stealers or other malitious persons shall bee made to the same the Keeper may from thence either with his bowes or with some other engines so annoy them that they shall by no meanes besiege or coope him vp in his house which is the practise of many subtile knaues but that hee may dispight their force issue forth and defend himselfe and his charge against them if there bee any part of the house which the windowes cannot flanker as the doores iaumes or such like then ouer them shall bee made little loopeholes through which the Keeper may either shoot cast stones or scalding water to make them auoid from the same close by this lodge shall bee built the kennell for the Keepers hounds and the cocke-house where hee shall keepe his fighting cockes and hennes also without it shall bee made a place for him to hang the hornes which his deere shall cast at the latter end of the Spring time also in your parke as well at both the ends of your laund which are the next adioining to the couert as in all other suspitious places where any man may in the night course your deere you shall place long stickes or slaues which are foure or fiue foot in length and two or three inches in compaâ—â—e with both the ends sharpned exceeding sharpe and stuck sloapewise into the ground and standing not aboue a foot and a halfe or two foot aboue the the ground at most and these you shall set crossewise very thicke that when a stealer shall come to course in the night his grey hound may run and goarâ— himselfe against the same you shall also by no meanes alongst your pale walke plant fruit trees blacke-thorne or bullies for they are the occasion of much hurt and destruction to your pale vnder the colour of gathering the fruit and breed a great decay to your quickset besides many other mischiefes which are excussed by the pretence of getting that fruit onely yet would I not haue the parke vnfurnished of all manner of fruit for besides the pleasure thereof they are an excellent mast in which deere infinitly delight and are â—ed very much with the same You shall not by any meanes in one parke mixe the red deere and the fallow deere together for the red deere is a masterfull beast and when the time of bellowing commeth he growes fierce and outragious so that hee will be entire Lord of the field and will kill the fallow deere if they but crosse him in his walke and therefore each must bee kept seuerally in seuerall parkes Againe Cranes Raâ—ens and wild-geese are excellent things to be nourished in a parke and will stand in steed of Keepers vnto the same for in the night time if any thing stir about the ground to which they are not continually accustomed they will with their clamours and noise not only giue warning to the Keeper but any that shall dwell neare to the ground not ceasing their noise till the ground be at peace and rest againe It is meet also that there should bee great store of grasse ground
at that instant in as much as therein hee shewed a vvillingnesse to haue done the contrarie vpon any occasion if mischance had not beene his hinderance Now for the food vvhich is best for spanyels it is that vvhich is before prescribed for greyhounds as chippings bones and broken crusts of bread scalded in vvater and milke or the heads plucks and entrailes of sheepe boyled with oatmeale yet the setting spanyell vvould for the most part be fedde from the trencher vvith scraps of meat bones bread and such like for by reason that he must be kept much fasting since he cannot hunt but vvhen he is exceeding emptie it is verie fit that he be kept vvith as good as nourishing meat as can be gotten Now to conclude this discourse of hunting dogges you shall vnderstand that there is one other sort of spanyels and they be called vvater-spanyels because they delight onely naturally in the vvater and are imployed for the hunting of Duckes Mallards and all sorts of vvater-fowle they are much larger and bigger bodied than the land-spanyels are and a great deale more strong and Lyon-like made their haire is also verie long rough and thicke curled vvhich sheweth their hard constitution and abilitie to endure the vvater albeit the vveather be neuer so fiercely and bitterly cold They receiue all their vertues from nature and not from instruction and therefore to make any large discourse of them vvere friâ—olous onely for as much as they are verie necessarie to attend the fowler for the fetching of his fowle out of the vvater vvhen they are either lymed or strucken vvith the piece it is meet that they be brought to great obedience that is to say to fetch carrie runne couch and creepe vvhensoeuer a man pleaseth least otherwise out of the franticknesse of their owne natures they scarre away the game vvhilest the fowler is the most busily imployed These dogges are lesse tender than any of the other and therefore any meat vvill serue them neither would they be vsed to any nicenesse because their most imployment is in the Winter season And thus much touching hunting dogges and their gouernments CHAP. XXIII How young hounds are to be trained vp and made fit for the game IT is not yâ—oâ—gh to haue a number of good and faire dogges vvell marked vvith markes declaring both the said qualities for they must ouer and aboue be taught and trained vp for the game Wherefore the huntsman must first bring them to vnderstand the sound of the horne to swim and haunt the vvater that so they may be the more readie and forward to pursue the beast if so be that he should seeke to saue himselfe by any running riuer or standing lake Hee must lead them also once a weeke into the fields but not before the age of sixteene or eighteene moneths for before such age they are not throughly growne and well knit in all their members But especially hee must well aduise to what kind of game he is purposed to vse them as vvhether to course the Hart or the Hinde the wild Bore or the Hare for looke vvhat beasts you first runne them at those will they best remember alwaies especially if there be care had to looke any thing well vnto them You must not course with them in the morning if possibly you can auoid it for hauing beene accustomed to the coolenesse of the morning and comming afterward to the height of the day and feeling therein the heat of the Sunne they will not runne any more You must not put on young dogges the first time within a toile because the beast running altogether round and therefore alwaies in the sight of the dogges so when afterwards they should be brought to runne out of the toile and by that meanes become cast any great distance behind the beast it would be the cause of their giuing ouer and forsaking of the game It shall be for the better to the end they may be the better trained and fitted to put all the young ones together with foure or fiue old ones at such time as you purpose to hunt with them Neither shall you compell your young hounds to make more hast than their owne natures leads them vnto but encouraging them to trust to their owne noses let them take what leysure they please and picke out the sent of themselues that comming truely to vnderstand what they hunt they may be moâ—e perfect and readie in the same vvhereas on the contrarie part being compelled to hunt vp close with the older and swifter hounds they hunt as it were by rote catching the sent here and there and goe away with it both vncertainely and ignorantly and so seldome or neuer prooue staâ—â—che or good hounds It is also verie meete to enter all young hounds at the Hare first because it is the sweetest and coolest of all sents vvhatsoeuer and the hound which will hunt it must necessarily hunt any other hoter sent vvith much more violence for it is a rule That vvhosoeuer can doe the hardest things must forcibly doe things easier with lesse difficultie Therefore first enter your hound as before is said at the Hare least finding a sweetnesse and easinesse of hunting in the hoter sents hee neuer after lay his nose to the cooler CHAP. XXIIII How that the Hart and the place where he haunteth and vseth to lie would be knowne before yee course or hunt him KIngs Princes and great Lords to whom and no others belongeth the coursing of the Hart haue not vsed to course the Hart before they haue learned of their hunts-man vvhat manner of Hart he is young or old and whether he be a faire and great one and such a one as deserueth to be coursed and then afterward where his haunt and lodging is The hunts-man shall know the age and fairenesse of the Hart in respect of others by iudgement of the forme of his foot the largenesse of his tines his dung gate beatings breakings and rubbings The sole of the foot being great and large the heele also being thicke and large the little cleft which is in the middest of the foot being large and open a large legge a thick bone being also short but nothing sharpe and the tippes of his clawes round and thicke are signes of an old Hart. The elder Harts in their gate doe neuer ouer-reach the former foot with the hinder for they tread short of it at the least foure â—ingers but it is not so in young Harts for they in their gate doe ouer-reach and set the hinder foot more forward than the fore-foot after the manner of the ambling Mule The Hinde hath commonly a long foot narrow and hollow with small cutting bones The excrement and dung of Harts is not alike at all times for some is printed othersome vvrythen round and othersome flat and broad and if it be large grosse and thicke it is a signe that they are Harts of tenne tynes that is to say such 〈◊〉 haue
of greatest price they are exceeding tender and very apt to take surfeits and therefore â—eldome long liued which is the reason that they are not of such generall vse as other hawkes are neither are they got but with great cost and paineâ—ulnesse which maketh them to be held of very great price and so not for euerie ones purchase Aboue all other things they may not endure the losse of any bloud in so much that the shedding of one poore droppe though at the pounce or other outward part which is least mortall is the vtter losse of the haukes life they can in no sort be kept too cold or withered too much in so much that if after her flying you suffer her to sit abroad one whole frostie night she will be much the soâ—nder and better for the same Nay I haue seene some Faulconers which after the bathing of the hawke haue set her abroad till the moisture hath beene frozen vpon their feathers and hath beene persuaded that she hath â—lowne her next slight much better for the same she must be exceeding painefully laboured withall at her first beginning for she is apt to take deslike at the mans face and therfore must be carried vpon the fist more than any other hauke she must also be kept much bare-faced after she is acquainted with the man and câ—ntinually stroaked and coyd about the head bodie and feet with a loose feather to make her more â—ame and gentil she must also be much whooped and gibbetted vnto that she may be acquainted with the voice of the man and with those sounds which she must obey and â—ollow she may very well be flowne from Michaelmas vntill the Spring but in no wise after for the â—eaâ—on of the yeare growing then warme and lust springing within her out of a naturall instinct which she hath to her owne clyme she will away and leaue you how well soeuer reclaimed or how sharpe and â—it soeuer â—et for the pleasure you go about In so much that it hath been credibly known that diuers Gerfaulcons haue beene taken vp in Island some with French and some with Englâ—sh varuells vpon them to the great admiration and astonishment both of those which haue taken them and those which haue lost them The Gerfaulcon like the Faulcon gentill is to to be chosen all of one peâ—ce and either a blacke or â—andie male by no meanes dropt but of a cleere and bright plume with ful summed feathers vubrused and vnbroken of all hawks they couer their sicknesse longest and out of their meâ—â—alls seeme sound when they are inwardly most rotten thereforâ— it is not good in any wise to buy or meddle with them til you haue seene them mute receiued â— full gorge and put it ouer and lastly in the morning haue seene her casting in all which if you find no extraordinare imperfection you may then safely buy her and what losâ—e after succeeds impute it to your owne negligence The male to the Gerfaulcon is that which is called â—he Ierkin being a much lesse bird yet of exceeding good mettall and courage and as sit to flie at the riuer as any other hawke vvhatsoeuer hauing a naturall loue to all manner of water foule and continually when he is vvild making his prey vpon the same The Sacre being a principall bird amongst those of the prey is like vnto the Faulcon in greatnesse a hawke that is good for the Kite but hee may bee made fit for any vvild flesh as also for the open field to take wild Geese Feasant Parâ—ridge and all other sorts of vvild foule The Sacre is of more ill fauoured coloured feathers than any other hawke for she is of a colour as it were betwixt red and smokie short sooted hauing blew legs and talons It is a vvandring bird and seldome found in this countrie her Teirselet is the Sacret so that the Sacret is the male and the Sacre is the female Noble men desirous to haue some sport betwixt him and the Kite do first make the Kite to stoope for the Kite is woont in the Summer to keepe on high in the aire to eâ—uoy the coolenesse of the aire vvhich is greatest in the middle region of the aire by hauing some one or other Faulconer to carrie a ducke vpon his fist hauing a certaine quantitie of a Fox taile hanging thereat thus letting her fle in some plaine ground they giue the Kite occasion to stoope for vvhen the Kite is aduised of the Ducke he stoopeth by and by vnto the ground and drawing neere vnto her doth there keepe himselfe without doing any other thing but beholding of her as maruelling at her forme Then the Sacre is to be cast off at him who thinking himselfe swift hopeth by flight to ouertake him wherupon the Kite mounteth vpward turning round therewithall as much as he can and so the combate becommeth pleasant to behold especially if it be in a plaine without trees and that the aire be cleare and without wind for one shall see both the Sacre and the Kite to mount so high as that they will be both out of sight but all will not serue for the Sacre will make him yeeld beaâ—ing him downe to the ground with such chumps as he lighteth vpon him withall The Lanier diffâ—reth not much from the Faulcon and he taketh his surname of the Faulcon for he is commonly called the Faulcon Lanier he is commonly found in this countrey and for that hee is of gentle conditions and better endureth grosâ—e meates than any other Hawke men are wont to content themselues with him causing him to serue their purpose euerie way Faulconers chuse those Laniers that haue great heads short bills blew and yellow feet their fore-feathers of a mixture of black and white not hauing ouerthwart strakes as the Faulcon but straight spots going along the feathers a short and somewhat thicke necke as also a bill of the same fashion The Lanier is the female and the Lancret is the male and hath not so bigge a bodie as the female neither yet so well esteemed of but as for the rest he is almost like the female in plumage There is no kind of bird that keepeth his pearch more constantly He abideth with vs in Winter and is to be seene of vs at all times contrarie to the fashion of ethers which keepe not in our countries but in the Summer time Faâ—lconers when they would make the Lanier a forrester they put him in a lower roome so dark as that he can see nothing except at such times as he is fed and likewise they neuer carrie him vpon their fist but in the night And when that he is readie to flie they make a fire in the chamber for to heat him that so he may afterward be bathed in pure vvine and hauing dried him againe they giue him to feede on the braines of a Henne then getting forward before day toward the place vvhere the game is they cast him off
be good regard giuen vnto the outward signes by them to know the mischiefe that lurketh vvithin and that no lesâ—e in the behalfe of birds than generally of all other creatures Wherefore I haue endeuoured my selfe briefely to collect and gather into this Chapter vvhatsoeuer hath beene deliuered scatteringly and diffusedly elsewhere in the touching of the infirmities and diseases that are incident vnto birds and of the knowledge thereof for the benefit and instruction of such as would know the diseases whereunto such birds as they delight in and loue to keepe are subâ—ect Birds therefore are subiect amongst other diseases vnto impostumes vvhich doe happen vnto them and appeare in the head of a yellow colour as great as a Hemp-seed yea sometimes as bigge as a Pease a disease commonly haunting all birds especially those which are of a hot complexion Another kind of disease with which birds are troubled is called the subtle disease Pthisis for the bird that is troubled with this disease swelleâ—h in her bodie as hauing it euerie where beset with veines full of bloud the breast notwithstanding being thin and leane and furthermore the bird so diseased doth nothing but take â—ast away or ouer-turne her meat and Hempe-seed The gowâ— is another sort of disease common vnto birds and vexing them â—ore for when as they are diseased thereof they can neither stirre nor stand because of the paine they doe endure This disease is knowne by the roughnesse of their legges and feet The difficultie of breathing or hard drawing of their breath troubleth them also and it is knowne by their hoarâ—enesâ—e so as that they cannot vtter their tâ—nes or if they doe yet very hâ—rshly and imperfectly or else by their not saying any thing at all You shall lay your hand vpon her breast and by that also you shall perceiue it for you shall feele an extraordinarie beating as shewing it selfe to come from some oppression and great difficultie by all which you may gather for certaine that she is infected with this disease Oftentimes it likewise commeth to passe that they crie and cast forth lamentable noises complaining themselues vvhich declareth euidently that they haue the disease called Asthma or shortnesse of breath Birds also oftentimes fall blind vvhich if it be not quickly helped they vvill neuer be cured and this disease is perceiued by the trickling of teares from their eyes and by certaine feathers about their eyes vvhich doe curle and crooke by turning in againe The falling sicknesse is likewise incident vnto birds vvhereof they are scarce euer cured for there is no other remedie for it but to keepe the bird vvhich you bring vp from the Sunne in Summer if she escape the first time you must cut the nailes of her feet and besprinkle her well with good wine purge her oft Some say That birds are subiect to the disease called the Pip vvhich is false for the disease which they call the Pip is not the Pip in effect but another disease which groweth in the bills of birds for which it is good to vse this remedie Take the seed of Melons and steeping them in pure water make them to drinke thereof three or foure daies and perceiuing the bird to grow better you shall giue her a little fine Sugar tempered likewise with sugred water It is hard to know when the bird hath the disease of the rumpe and for my part I cannot tell how to giue you a better signe thereof than her growing melancholike as by surceasing and abstaining to sing The remedie is to cut away halfe of the sharpe point which she hath there for you shall not deuise to do her so great good any other waies This is a griefe which all birds are troubled withall euen those that are kept in the cage Besides the diseases before named birds haue sometimes the flux of the bâ—lly which is known by their making of their dung more thinne and liquid than ordinarily they were wont by the beating of their taile and in that they keepe it close and neere together The remedie is to cut the feathers of their taile and those also which are about the fundament annointing it with a little oyle And in stead of Hempe-seed you shall giue her the seedes of Melons for the space of two daies But and if these be birds which vse not to eate any Hempe-seed but heart or paste deferre not to take it from her and in place thereof to giue her hard rosted egges in such sort as we haue said before CHAP. LXVII Of the diseases that happen particularly to euerie particular sort of birds AS concerning old Nightingales of the cage they are subiect vnto gowts and conuulsions in the breast vnto which diseases the solitarie Sparrow is also subiect besides the falling sicknesse or giddinesse of the head The Linnet is troubled with the subtile or close and secret disease more than any other bird as also with hot apostemes conuulsions and gowts The Finch is wont to haue impostumes and the subtile disease The Siskin on the contrarie is not to subiect vnto diseases both because she is of a better complexion as also of more strength And this is the cause likewise why she seldome times falleth blind The Spinke is more subiect to blindnesse than all the rest and when she is once ouer-runne of this disease she is no more worth any thing for she will euer and anon fall into it againe of set purpose Two only diseases doe voluntarily molest the Goldfinch that is the subtile disease caused through old age and impostumes proceeding of the eating of Hemp-seed The same two diseases we find to befall the Canarie bird of Spaine howbeit the subtile disease is seldome times found to trouble her she is also subiect to the conuulsion and oppression of the breast because of her excessiue naturall heat The Miskin is more subiect vnto the gowt than any bird that is The solitarie Sparrow is haunted with impostumes and melancholie which causeth her often to die The Corydale falleth blind sometimes and sometimes she is troubled with the subtile disease Aâ— it also happeneth vnto the other kind of Lark which hath no crest vpon her head The Calander likewise is subiect vnto the subtile disease apostemes gowts and that which is worse namely to become quickly blind The bird called in Latine Thraupis is likewise very subiect vnto impostumes and oftentimes dieth of fat The strongest and stoutest bird that can be is the Blacke-bird wherein I cannot find any disease to kill her except old age which is the common maladie deuouring all mortall things Fat and impostumes doe sometimes hurt the Throstle as also the disease of the rumpe which is likewise common to all birds that are kept in the cage CHAP. LXVIII Birds are to be purged at what time and how oft in the yere NIghtingales and all other kind of
â—eaches to keepe long 409 red 363 spiced ones 362 without stones 364 written 363. distilled 465 〈◊〉 â—o haue fruits halfe Peaches and halfe nuts 360 〈◊〉 â—each-apples â—66 and Spanish Peaches 372 〈◊〉 â—â—â—â—ckes are proud lecherous and iealous how they must be fed 81 their roust 17 their flesh better than the Turkies 83 〈…〉 a fish and how to take them 516 〈◊〉 â—are plums how planted 338 〈◊〉 â—â—res how to keepe long 527 earely and late ones 365 how to haue them without stones ibidem of Augusta 362 〈◊〉 â—tre-trees are the most pretious of all others except apple-trees 380 and what earth they loue 381 soften Pearlet 288 Maruellous Peason â—88 Peason â—at the leane ground 563 to cause to be such as will be soone boiled â—94 Pellitorie of the wâ—ll â—09 Water Pepper 169 Penniroyall 248 A Penthouse for plough geare â—18 Percipier â—92 Perrie and how it is made 417 Persâ—ley and his vertues â—81 and why so called ibidem Peruincle 204 Presages of Pestilence 667 Petaâ—ites or Lâ—gwotâ— 20â— Female Petum groweth of the seed of the male 334 and his vertues ibidem The sume of Petum appeaseth hunger and thirst 221 Pharao borne the nineteenth of the Moone a daungerous day 32 Naturall Phisicke must be well knowne to the datie-woman 39 To seperate the Phlegme in artificiall distillation 451 The people of Picardie would be handled very 〈◊〉 23 Pigeons of the doue-house and how they must be fed 86 which be the beast 87. and that they haue young ones thrice a yere 88 comming home late to their cote and â—â—sage of raine 25 Pikes taken in fresh water 507 Pimpernell 212 Pine-trees and Pine-apples and their properties 292 Pine-trees how planted ibidem they craue a sandie and light ground 392 Pionie 204 Pipes for the conueying of water from springs 8 Pistaces brought by Monsieur du Ballay B. of mans 297 298. what carth they craue 339 The Pits called Aronques in Prouence and Langâ—â—docke 6 The Plane-tree 306 Plantane of three sorts and their their temperatures 208 495. a signe that water will bee found there vnder ground 7 To Plant trees to haue exquisite fruits 360. trees and in what season 367. a tree without roots 400. and remoue hearbes 165. and to 〈◊〉 them ibidem Plants and how they must be husbanded whether they be of timber-wood or other 657. of sciences and shoots 341. of stones 338. of vines when and where to be planted 598 599 Tokens foreshewing Plentie 28 29 Ploughs Charrets and Carts 18 Ploughs of diuers sorts according to the countrie and soile 540 The arders of Ploughing before it be sowne 537 Ploughing an art that an householder cannot want 4 Ploughing with oxen is not but of necessitie 90. but it is beâ—â— ibidem To Plough for the second arder and third and so to sow 54â— Laxatiue and sleeping Plums 393 To haue Plums readie at all times 362 Plums of Brignoles 39â— Plum-trees how planted 3â—7 in what places they delight 392 what distance must bee giuen in setting them betweene the one and the other 39â— when they grow vndisposed languishing 393 The people of Poictoâ— giuen to be wilie and watie 49 A Pole of measure 518 Polenta what and how made of old 575 Polygonum 159 Pome-Adams 377 Pomiâ—â—ones what kind of Hawkes 211 Pomegranates how to keepe 408 their nature 304. reâ— ones 365. without kernels 305 Pomegranate trees and their plants 341. where to bee planted and their nature 394. how they must be husbanded and grafted 304. to keepe them that they lose not their flowers 305 Poplar trees in what season planted â—6â— being grafted vpon Mulberrie â—rees they bring forth white Mulberries 363 Popâ—ins 256 Poppies and the properties thereof 189. the kindes thereof ibid. Wild Poppie of two sorts and their vertues 170 Pooles how they must be dressed and kept 508 and the wild sowle haunting the same 506 that are famous ibid. neere to the Farme-house 21 necessarie in drie and scorched places 6 Fish Pooles 514 The Portall on the back-side of the house 18 Preâ—â—â—â— of raine must be knowne to the Farmor 24 Presages of all things that the householder must haue â—ore-knowledge of 26 Preseruing what it is and what the word doth signifie 279 Preseruing of fruit 421 Preserues of diuers sorts 420 of fruits how they must be made 423 and conserue of Gentian 279 To Preserue hearbes of all sorts 279 Princes their pleasure in Summer in wattie places 6 Priuies stinking more than ordinarie a signe of raine 25 Priuet 240 To Propagate foure manner of waies and the time most fit to propagate 343 Prouence how fruitfull 12. the inhabitants of Prouence haughtie and cannot abide to be reproued 23 Pumpâ—â—â—â— 192. their goodnesse and gathering 193. obseruations concerning them 194 Laxatiue Pumpions ibid. Sweet smelling Pumpions 195 Pulse when how and where they must be sowne 570. they must be reaped in the wanâ— of the Moone 31. aduertisements concerning them 569 Purselaâ—e and the vertues thereof 223 Pyes male and female doe sit their egges 86 Pyes distilled 457 The Pyrene mountaines abound with marble 5 Purchase by statute the surest of all others 3 Q QVailes are birds rather of the earth than of the aire they make no nests 85. their feeding ibid. their flesh causeth giddinesse and headach 85. their flesh causeth also falling sicknesse ibidem Quarellous persons not fit to be made farmors 22 Quilles gathered of dead geese not so good as those which are gathered from the liue ones 77 Quinâ—es of diuers sorts 375 made into gellie 420 spoile other fruits growing neere them 408 Quince trees how planted 34â— 376 Quintesâ—nces how they may be extracted 450. 669 R RAdishes contrarie to wine and their other vertues 187 Raine foreshewed by asses 25 Signes of Raine ibidem To Râ—ke lands that are to be sowne 544 Raâ—â— and the marks of a good Ramme 110 Small Rampâ—ons 495 Rauens croking and beating their wings a signe of raine 25 Against field Kaâ—s 508 To hunt water Kats ibidem To cause Rats and Mice to die sodenly 315 Reason must be preferred in all things 15 Rest maketh a man slothfull 150 Rest harrow an enemie to the husbandman 210 Restoratiâ—es of diuers sorts 460 Distilled Restoâ—atiâ—es 459 A diuine Restoratiue 430 Rice in what place it groweth â—1 Riuers bad neighbouâ—â— to dwelling houses 6 Riuers vsing to ouerflow are very hurtfull 5 The Robinet or Robin red brest and the â—â—orie of him 729 Rocket and the vertues thereof 182 Roames to tread and presse grapes in 17 Roats of potherbes 164 Rosemarie 247 Rosemaâ—ie fit to build garden arbours 2â—6 Rosemarie in conserue 280. and distilled 454. 461 Roses of diuers sorts and their temperature 283 in conserue 280 are distilled three waies 454 distilled per descensum 467 water compounded 310. 461 Prouence Roses 283 Rose at bours 282 Rubâ—rbe distilled 462 Rue and its maruellous vertues 243 Lambs Ruâ—net good against all manner of venome 116 Rie and husbanding thereof 548 S
SAcres hawks so called 713 Saffron how it must be husbanded â—11 a venome to the heart ibidem Sage 158 245. good against the trembling of the members 56 Compound water of Sage 460 Salmâ—â— a very delicate fish 507 and how to take him 575 Salomons seale 208 Salt turning moist a signe of raine 25 Samuel boâ—ne the 11. of the Moone a fauourable day 33 Sandie grounds what fruit they beare and how they must be tilled â—1 Sanicle and the great vertues thereof 202 Sapa or boiled wine 622 Saps of grafted trees must ioine one with another 32 Saâ—iâ— tree 285 Saul borne the 21. day of the Moone a happie day 34 Sauâ—rie 245. being sowne it putteth not forth till thirtie daies after 161 Saxiâ—rage 200 Scabious 201 Scallions and their faculties 180 〈…〉 to plant and the manner to doe them 343. and to propagate them ibid. 〈◊〉 swallowed by an Horse 147 〈◊〉 their biting of Neat. 10◠〈…〉 and the maruellous faculties thereof 203 〈…〉 distilled 468 〈◊〉 what kind of corne and the husbanding thereof 550 〈…〉 to choose 543 〈◊〉 Seeder 159. and the time to sowe them 160. how old and what manner of ones they must be ibid. and in what time they must put out of the earth 161 〈…〉 distilled 468 〈…〉 wheat how it must be chosen 543 â—gainst Serpents 315 â—â—bandmenâ— Sâ—ruants how they would be entreated 23 〈…〉 559. oile and cakes thereof ibid. 〈…〉 109 〈…〉 how they must be watred and how oft a day 112 where they must â—eed ibid. when they must be shorne 113 they are cold of nature 111 their going to rutte and what forrage is best for them ibid. how they are kept from the Wolfe 116 their diseases and cures ibid. 〈…〉 of a good Sheepe 110 〈◊〉 â—epheards their manner in times past 111 they must be gentle ibid. what 〈◊〉 they haue inuented 110 their folds in Summer 113 he fashion of the Sheepe fold and how and whereof it most be made 110. and where it must be seated 18 〈◊〉 that spoile Vines 607. biting Neat 10â— biting a Hoâ—â—e 147 〈◊〉 what kind of corne 551 â—â—â—â—wormes and the profit of them 486. how to order them 489. their diseases ibid. 〈◊〉 grasse good for medicine 201 〈…〉 552 〈◊〉 2â—0 〈…〉 to plant Gardens 263 〈…〉 â—69 〈…〉 his planting and vertues ibid. 〈…〉 495 〈…〉 swallowed by Neat 102. and how to kill them 314 〈◊〉 â—noiles spoyling Bees 405 〈…〉 distilled 458 〈…〉 and the tokens fore-shewing the same 25 〈◊〉 â—â—dome and Gomoâ—â—ha sunke the 17. of the Moone a bâ—d day 33 〈◊〉 â—â—mmer and the presage of the constitution thereof 22 〈◊〉 â—â—rell and his properties 171 〈◊〉 â—o Soâ—e corne in the end of the Moone 31 〈◊〉 â—o Sowe Wheat in myâ—e and in the encrease of the Moone 541 â—â—wes farrowing 106 pigges ibid. eating their pigges ibid. 〈◊〉 â—he place for the Swine-coat â—8 〈…〉 bread 209 〈…〉 247 〈…〉 thistle 168 〈◊〉 â—parrowes male and female 86. crying early a signe of raine 25 〈…〉 Sparrowes and their nature 725 Sparrowhawkes of all sorts 〈◊〉 wherin they differ from Buzzards 〈◊〉 the manner of taking and keeping them ibid. their diseases and remedies ibid. Speech vnprofitable maketh a man contemptible 〈◊〉 Simple and true Speech causeth a man to be much esteemed 23 A Spence to keepe victuals in 17 Spelt-corne and how it must be husbanded 552 Spices distilled 478 Spiders falling without any violent cause a signe of raine 25 A Spider swallowed by a Horse 146 Spinach male and female and why so called 274. the great profit comming thereof ibid. When Spinach must be sowne 161. it groweth vp three daies after ibid. The Spinke a very beautifull and liuely bird her feeding 721. All Spinkes haue not like volces ibid. The Square an Instrument for measuring 521 Stables for Horses 16 A round Staires 17 Cow Stalls must be kept cleane 62 All manner of beasts Stalls how they must be seated 15 Stallions to couer Mares 81 Stallions to begeâ— Mules and Mulets 151 Starres sparkling are signes of great flouds of water 241 Starthistiâ—e 200 The Steâ—le-glâ—sse is the bewraier of the countenance 624 Young Stocks and wild plants must be remoued 339. and how they must be husbanded 340. young or wilde â—â—ocks to graft vpon and how they must be prepared 344 Stomacke weake 219 A Stone in the gisserne of a Capon that maketh men apt to carnall lust 74 In what place Stones doe ordinarily grow 9 Cherrie Stones distilled 453 Storks and their maruellous nature 79 Storks distilled 458 Fresh Straw and the benefit thereof 205 Strawberries 195. their maruellous harmelesnesse and other properties ibid. distilled 45â— Succorie 168 Suits and matters in law how and by whom to be ordered 21 Sunne and Moone two great and admirable lights of the world 30 when and how it betokeneth faire weather 26. when and how it betokeneth raine tempest 25. when it betokeneth Snow in Winter 25 The South 〈◊〉 vnwholesome 5 The 〈◊〉 of the seuen Bookes 2â—3 Swallowes distilled 453 Swannes and how many are requisite to be together 78 79. their nature ibid they foresee their owne death and mans 79 Swine cannot abide hunger 106 more greedie than any other beasts 104 how to feed them and their natures ibidâ—â— subiect to the plague and many other diseases 107 their cures ibideâ— to fat them 291 in what quarter of the Moone the would be â—illed 10â— how to salt them 109 their playing and running hither and thither a signe of raine 25 honoured of the Egipâ—yans for shewing them the tilling of the earth 108 T TAbacco 215 Tale 〈◊〉 are not to be harkened vnto 38 Tamaritke 290 Tansay 251 Great wild Tareâ— 564 Tarts 587 The Teeth of horses declare their age 136 Signes of Tempest and Thunder 26 Terragon is made of Lineseed and how 18â— What Things are requisite in building of the farme 3 White Thistle 203 Euery Thing at his height doth decrease in the â—nd 4 Ladies Thistle â—00 Blessed Thistle and the maruellous vertues thereof 199 The hundred headed Thistle and his maruellous 〈◊〉 203 The Tazell his late giuen names and his properties 310 311 The Tazell closing and shutting together presageth raine 2â— To Thresh corne and the flower of the same 5â—6 Throstles what manner of birds they be 726 sold verie deere amongst them of old timâ— 85 they are of two sorts 727 their nature and food ibidem leauing the valleâ—â— they foreshew raine 25 Thyme 244. mountaine Thyme 248 Tiâ—â—ing of the ground with diuers sorts of beastes according to the countrie 539 Tillage diuers according to the diueâ—sitie of the soile and countrie 527 The Tilling of the ground and precepts touching the same 531 The Tune and presages of the entrances of the â—oure quarters of the yeare 26 Wâ—at manner of hawke the 〈◊〉 is 711 Tormâ—ntill 50â— and why so called ibidem Tâ—â—â—eises and how to bant to them 5â—5 The heat be 〈◊〉 bona 252 Tourtaine the garden of France 10. 40â— the people
thereof louers of their profit 10 Trees and shrubs with a â—â—â—scourse thereupon 282 Trees are of two sort ingenerall 659 in what soile they would be planted 6 of the place and châ—â—â—hing of them in general 368 to set the female ones againe 367 grafted in what seaâ—on they must be transplanted 366 transplanted are the better 344 growing of stones 337 planted without roots 400 giuen to be ouer fruitfull how to moderate 404 to cause them to bring forth earely fruit 406 how to husband them when they begin to grow 403 how to plant â—ow and graft them to come by such fruit as is exquisite 360. to dig and picke them 402. to prune make cleane and bare them at the foot 31. 35. 401. 402 that are bruised with cattel 399. 400 full of mosse become leane 402 how to cure them 404 yellownesse and the laundise and the euill in them 405 and wormes troubling the same 406 to 〈◊〉 them that looâ—â— their flowers 405 A dead dogge or other caâ—â—ion applyed to the root of a Tâ—ee that is sicke doth set it in â—â—ength againe 402 Of fruit Trees in particular 370 The best season of planting and replanting of great Trees 368 To kill wormes in Trees that hurt their roots 400 To make those 〈◊〉 which me barren to beare fruit 405 Trees bringing forth grapes 366 Trees delighting to grow in the water 660 Trees of Soloigne are small and staruelings 654 Precepts of planting fruit â—rees 360 400 Water â—rees and their kinds and nature 334 To make wild Trees to grow of seed 656 What soile is best for while Trees their natures properties and differences 659 The best season to plant Trees for timber 651 To haue greene 〈◊〉 of all sorts at all times 363 Treâ—â—ile shutâ—ing in it sâ—lfe is a signe of raine 25 Triâ—kmâ—dame 172 Troughâ— at the Well side to water cattell at 15 Watering Troughâ— â— Trouts the fish how to take them 516 The Turkies rowst 17 Turneps the foâ—d of the inhabitants of Limosin and Sauoy 1â—6 how they must be husbanded and what their properties be 187 〈…〉 to goe vp to the Garners 17 〈…〉 tree 306 Oile of Turpentine 486 Tuâ—â—doneâ— their feeding and diseases 84. their bloud good for the wounds and vlcers of the eyes 〈◊〉 as also is their dung ibid. Hearbe Two-pence 212 V VAlentia the vale of Swannes 78 Valâ—â—ian and the veâ—tues thereof 199 Varietie of Countries causeth a diuers manner of labouring the earth 1 〈◊〉 the manner of making of it 620 Veriâ—â—ce of Apples 3â—0 〈◊〉 male and female â—97 their nature and vertues ibid. good for the sight ibid. Verâ—aine a signe that there will be good water found if there be a Well digged 7 Wild Vines of the hearbes called 〈◊〉 287 How Vinâ—â— newly planted would be husbanded 〈◊〉 Vines of diuers sorts according to their colours and other qualities 600 in what grounds they must be planted 192 two things to be considered in the planting of them ibid. they must be planted vpon the South 6 at what time to be remoued 39 how to choose their plants 595 596 plants where when and how they must bee planted 599 must not be planted of diuers plants 598 to make them newly planted to take root ibid. the manner of planting them is diuerse according to the 〈◊〉 of countries grounds 597 to cause them to hud quickly 606 how to handle them that haue too many branches 607 when they must be cut 35 growing vpon trees and after the fashion of aâ—â—ours 395 â—â—es well husbanded are of great encrease and profit 591 â—â—make barren Vines fruitfull 607 â—â—rtaine obseruations concerning Vines how to graft â—â—them and the manner of proceeding therein 605 606 â—â—nes being grafted yeeld great reuenâ—e 259 â—â—hat manâ—re is good and euill for Vines 599 â—â—manure Vines is a precious thing 595 â—â—make that Oxen and Kine doe not touth Vines 607. for those caâ—tell are very noisome to them ibid. othing must be sowne amongst Vines 598 â—â—ow to keepe Vines from the frost 606. their diseases and remedies thereof 607 â—â—he blacke Vine plant 600. foure kinds of it ibid. â—â—he white Vine plant and the kinds thereof 601 â—â—he husbandrie of the Vine both young and old and their sundrie earings 602 â—â—he inhabitants of Paris doe husband their Vines negligently 592 â— manure the new Vine 602. to prune and weed it and the rest of the earings belonging to it 599 â—â—he Vine hateth the Colewort aboue all things 598 â—he laxatiue Vine 606 â—â—reacle Vine ibid. â—â—ates of the Vine 461 â—he Vine Nurcerie 594 â—â—uill Vine-dressers described by their effects 599 â—â—Vineyard in a strong ground 11 〈◊〉 delight in stonie places standing towards the South 5â—6 â—â—ineger what it is 456 the manner of making of it 618 of Squilles 619 of Apples 380 distilled 456 and the vertues thereof ibid. quickly distilled 451 certaine obseruations concerning it 618 made without wine 61â— to cause it to become wine againe 618 Sweet Vineger 619 Dame Violets 238 Marian Violets ibid. March Violets 236 A Viper hauing stung a Horse 147 Vitis signifying a Vine whence so called 623 W WAsers 584 585 Walnut-trees and their Nuts how profitable 386 Walnut-trees when they are to be planted and remoued 3â—5 and how they must be alone and why ibid. Walnut-trees grafted 385. they naturally hate Oakes ibid. the more beaten the more fruitfull 386. without fruit and leaues till Midsummer 364. they foreshew plentie 385 Walnuts without shells 362 to cause them to haue a verie tender shel 364 386 how planted 385 how to keepe them greene 408 doe cause Capons to rost quickly 387 preserued 422 of hard digestion causeth headach and shortnesse of breath 387 distilled 452 How to haue grosse Walnuts 362 Presages of Warre 667 The Warren scituation thereof and profit 3. 644 and of the storing of it 645 To Water herbs 159. 399 Water the common drinke of all liuing creatures 6â—2 of diuers sores distilled with a discourse thereupon 438 and who was the inuentor ibidem of all sorts distilled of many herbs in particuler 452â— 453 compound distilled three manner of waies 460 distilled in Maries bath 442 distilled in the bladder 443 of licours 455 distilled of flesh 458 distilled for fukes 465 distilled of liuing creatures 458 of egges 458. of the vine 461 of crums of bread 466 of lard 467 of Rubarb distilled 462 of cowes milke 466 of a capons broth ibidem of oats making drunke like wine 558 of calues feet 462 of ligâ—â—â— vitâ— 465 To take away the heate of distilled Waters 45â— 452 〈◊〉 aine Water meet to be gathered into cesternâ— 6 The best Waters 9 Fresh Waterâ— spring out of cold places 5 Sweet Waters in particular 463 Salt or sea Water how it may be made fresh 456 Allome Water 462 Purgatiue Waters ibidem The vertues of distilled Waters 452 453. and their durablenesse ibidem Rose Waters distilled per descensuâ— 468 Compound Rose Water 462 Muske Rose Water 463 Sweet Water ibidem Counterfeit
ones 21â— vlcers of the mouth 197 199 203. of the eares 209. inward 207. of the lungs 205. of the â—emeâ— 459. comming of the pocks 58 203. vlcers in Oxen. 102 A low and base Votte 148. to haue a good voice 176 To stay Vomiting 48 204 213 249. to cause vomiting speedily 449. to prouoke vomite 285. to the curing of a quartane and tertian ague 298 Vrine of all sorts and to procure the making of vrine 〈◊〉 97 171 176 180 182 194 197 199 203 205 208 210 211 212 246 248 251 371 397 453 679 690 Horses hardly able to make their Vrine 141. W WArts 60 206. hanging Warts â—16 Against Witchcrafâ— 199 Fukeâ— for Women c. 208 304 465 Wormes amongst Beeâ— 398 Wormes and how to kill them 157 200 201 203 205. 207 220 245 247 251 285 372 〈◊〉 690. wormes in little children 180 210 244 246 561 693. wormes menting horses 146. to cause the wormes that trouble dogges to fall from them 677 678. to kill them that destroy trees 405 406. to keepe flesh from all manner of wormes 197. to cause them to come out of the earth in great aboundance 386 The flying 〈◊〉 a disease in horses 142 To kill earth Wâ—rmes that eat the roots of hearbes 401 Wounds in dogges 678 Woundâ— 198 200 207 214 against all sorts of wounds 204. against the inflammation thereof 28â— wounds fresh and new â—7 207 209 214 220. old 58 214. maligned 201. wounds in the armes and legges 219. in the noble and â—nner parts 207 208. in the head 〈◊〉 in the guts 288. wounds with Dagges 59. to draw yâ—on out of a wound 199. for to consider of inward and outward wounds 202 205 207 211 212. an excellent balme for green wounds and cuts 57 204 437 Wringâ—â—â—â— 249 Windinesse in the stomacke or bellie ibid. Y THe Yard swolne and the cure thereof The Yard of an Oxe growne hard FINIS Pâ—â—tarch in â—eg Apoh 〈…〉 〈…〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈…〉 〈…〉 2. Chro. 26. â—0 Genes 4. â— â— Sam. â— 14. 〈…〉 The varietie of Countries causeth a diuers manner of labouring of the earth Ouer-much curiositie the ruinâ— of good wits What manner of Husbandrie iâ— entreated of in that which followâ—th The name of the Country â—ouse 〈◊〉 a Farme Meese or field Inheritance The Translator The English practise added to the French The Summe of the first Booke The Sâ—mme of the second Booke The Summe of the third Booke The Summe of the fourth Book The Summe of the fiâ—â— Booke The Summe of the sixt Booke The Summe of the seventh Booke The Kitchin must be the first piece of building in a good house Purchase by statute the surest of al others That there be 〈◊〉 foolish buyers than sellers That Land 〈◊〉 striâ—e in hand Labour 〈…〉 a Householder That 〈◊〉 to say that euerything hauing attained his height doth in the â—nd decrease 〈…〉 A good aire 〈…〉 Farme Neere vnto a good neighbor Farre from places of garrison Farre from Riuers and Brookt It behoueth vâ— to content our selues with that which God and Nature affoordeth Rockâ—e grounds good for the bearing of Vines and so for such Countries as a bound with Vines A high and flat Countrey Pooles Cesternes Pits called Aranques To make a Cesterne for to hold and keepe Raine water The way to prepare ground for the bearing of wood A Country neare vnto Riuers The pleasures of Princes A drie Countrey A Hill to build vpon 〈…〉 Wells of good Water Fountaines To find out the beads of Fountaines The best time to 〈◊〉 out Spring-heads 〈…〉 What Waters are best Places giuen tâ— bring forth 〈◊〉 Deceitfull stone-pits Why the earth is termed by the name of a Mother That it is against the nature of the free Countrey of Beaâ—x to beare any Rie Toâ—â—aine the Garden of France Man by labour is able to tame euery thing Watrie and marish places The vnder parts of watrie grounds Islands of Flaunders To build on the tops of high ground Wild grounds Desarts and Bull-rushes Stâ—nie grounds Vntilled grounds Sandie grounds What is 〈◊〉 to know the nature of great Sand. Strong grounds Rough ground A clay ground To build vpon a high ground Territories and fields lying in Croye and Ardose The nature of the earth must be knowne An old prouerh That of compulsions comes no good Good ground a fruitfull countrey of France The fruitfulnes of Aquitaine The inconueniences of the Southerne wind in Languedoc Prouence and Guienne The signes of a good and sertile ground Naughtie earth Great Cages make not theiâ— Birds good Vnfaithfull Farmers The eye of the Master fatteth the Horse 〈…〉 〈…〉 〈…〉 〈…〉 〈…〉 〈◊〉 The base Courts 〈…〉 Of the Ligâ—ts to be made in Building 〈…〉 The Wells of the Câ—â—rt Tâ—e dore of â—he Hâ—use A partition The Farmers Lodge The Farmers Ouen The Farmers Chamber Garners Stables for Hoâ—se 〈…〉 Oxe-housâ—s The entrance of the householdeâ—s dwelling place The round staires The Kitchin The chietest Lights must be tâ—ward the East Garners The North wind good for the keeping of Corne. A Henne-house Turkâ—â— Hennâ—â— and Cockâ— Fesants 〈…〉 〈◊〉 〈…〉 〈…〉 〈…〉 〈…〉 〈…〉 〈…〉 〈…〉 What things are most fit to be farmed out The chiefe key of all the rest 〈…〉 To order his Suites What time the Householder should keepe at his Farme and when he may best goâ— abroad to the Towne or elsewherâ— Men cannot abide to be roughly entreated Husbandmens apparrell To know to write and read is not necessarie for a farmâ—r Paper endureth all tâ—ings A Farmer must haue much knowledge 〈…〉 Nâ—cessarie things to be prouided It is not good â—o exact too much at a seruants hands The naturall inclimatâ—on of the sâ—uerall Câ—untâ—imen of France Normans Normans Picards Bâ—yais Limâ—sins Goscoins 〈…〉 〈…〉 The fâ—retelling of Raine Signes â—oreâ—â—kening great store of Raine Signes â—oretâ—kening Snow Haile Signes â—orâ—â—tkening Winds The signes foretokening Tâ—â—nder Lightnings and Tempests The signes â—ore-tokening faire Weather Sigâ—es â—oretokening the beâ—innings and endings of times Signes â—oretokening Cold. A long Winter The heat oâ— Summer The knowledge of the disposition of eueriâ—â—oneth 〈…〉 A good or bad yeare Signes foretokening fruitfulnesse A barren â—â—are Tokens â—â—reshewing Cornâ— to be good cheape or deare Signes foreâ—â—kening a sickly or sound yeare Thâ— Sunne and the Moone great Lights Of the Moone Tâ—e cause of the growâ—h and waâ—â— of thâ— Moone To slaughter Caâ—â—ell in the new of the Moone Fruit-trees and others To cleanse trees To gather fruits Grapes To sow Cornâ— To winnow or fanne to searce and lay vp Corne vnder locke To grind Corne. Onions soâ—n in the wanâ— Tâ— mow Medâ—wâ—s To dung them Ianuarie Februarie March Aprill May. Iune Iuly August September October Nouember December To â—se Bread temperately Prouision for Drinke The Plague Naphe A continuall Feauer A Quartane Aguâ— Thirst. A Tertian Ague A Quotidian Ague Headach comming of Heat Headach comming of drinking of Wine Headach proceeding of Coldâ— Frensie Drowsinesse or heauinesse of Sleepe
vnto wine Of the boyling ouer of the new wine while it is in working How new Wine is pâ—rged To haue new Wine all the yeare long To know if there be any Water in the Wine The way to correctiâ—e ouermuch waâ—rishhesse of Wine To recouer the new Wine which beginneth to sowre To cause new winâ— to sâ—ttle quickly To separate water from wine To make an odâ—riferous Wine To make white wine red and red wine white To make claret wine Wine beâ—ring great store of water Wine that flowreth not Boiled wine To continuâ— wine sweet all the yere long Greekish wine Good houshold wine To cause troubled wine to settle The taking away of the strength of the wine To drinke much wine and yet not to be drunke To hate wine To make them which are drunke sober To cause wine that it shall not become strong To make old wine of nâ—w Wine that will keepe long The keeping of wine To make medicinable wines Rose-wine Wormewood-wine Wine of Horehound Wine of Annise Dill Peares Bayes Asarum bacchar and Sage Wine of Thyme Betonie wine Hysope wine Wine of pomegranats quintes mulberries and seruices How Wines must be ordered in cellers or roomes vnder ground Against the eagernesse or sowrenesse of Wines At what time Wine is most apt to turne and corrupt To helpe the â—ine that is turned For troubled Wine To helpe Wine the beginneth to wax away and diâ— To take away the fustie smel of Wine To helpe the sowrenesse of Wine To keepe the Wine from sowring Oyle oliue a preuenter of the the sowrenesse of Wine For wattrish Wine Against venime or venimous beasts falling into Wine Vineger is a â—ault of wine Radâ—sh and beete roots maâ—e vineger The roots of cale-words make Vineger to â—uâ—ne againe into wine Strong Vineger To make Vineger oâ— marrâ—d wine Driâ— Vineger Rose Vineger To make vineger without wine Sweet vineger Mightie strong vineger Pepper vineger Water in vineger Vineger of sea onions The necessitie of drinke Sapa Defrutum Passum Noe. Why wine is called 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 in Greeke Icarus Why it is called Vinum Why Temetum The definition of wine Olde wines are hotes than the new New wine 〈…〉 in France The iuice of the grapes not 〈…〉 wrought New wines or the iuice of grapes which haue â—ately wrought vp The benefit of wine The hurts and inconueniencies that wine worketh Drunkennesse Wine goeth bare-foot 〈◊〉 filleth the dâ—spositions of the dâ—â—nkers That drunkards their seed and nature is not apt for generation That vndelaied wine is not wholesome for such as be in health What quâ—ntitie of water is to be put to â—â—ine For what ages wine is mâ—st fit That wine is hurtfull vnto hat and drie natures and good vnto moist ones The differences of Wine Red Wine or darke coloured Sweet wines Sweet white wine Galens iudgement of white wine Rough and harsh wines Greene wines The cause of sowrenesse in wines That there is great difference betwixt sowrenesse and greennesse in wines What wines are to be called bastards The consistence of wine The 〈◊〉 or smell of wine The vertues of wine Wâ—ake wines Wines of Coussy Wines of Prepaton Wines of Dijâ—n The diuersities of the wines of Orleance Wines of Sainctay S. Hillaries Chappel S. Mesmain and S. de Bouc Wines of Messay of Orleance Orleance wines of the grounds of the Abbey of Neighbours White wines of Orleance Wines of high Normandie Wines of Compeigne Wines of Nerac The profit of the Warren A good conie dieth alwaies in her earth The vertues and speciall properties of conies The aller The oake The chesnut tree The elme Eâ—meâ— are barren anâ— bâ—are no fruit Chesnut trees Locusts euery three yeares Alleyes Fruit-trees The time to plant trees That dressing of the earth is necessarâ—â— for yong plants Such dressing of the earth in dâ—y weather in not good To pull vp weedes by the roote The third dressing of trees The growth of plants commeth by heate and moisture The experience of dressing trees and of letting of them go vndresse Wood of Solonge Whereof wild trees 〈◊〉 grow Nine things requâ—site for the maâ—ing of a beautifull place Woods haue in tâ—â—m three commodities The pleasures and pastâ—mes that the wild woods aâ—â—ord The profit of woods The profit of ground imploied about the bearing of wood Trees louing to liue neere the water White wood Trees must be well and surely planted at the first The time to plant Willowes Allers c. Ash 〈◊〉 Elmes of three sorts Male and female Elmes Columella Theophrâ—stus The Ash. The vertues of the Elme Shooting â—owes The different names of the okes are Robur Quercus Ilex The male and female of oakes Theophrastus The barren is called the male and the fruitfull the female That the life of an Oake containeth 100 yeares of growth 100. yeares of standing in a sâ—ay and 100. to perâ—sh and die in The horse at his full growth at fiue and a man aâ— fiue and twentie Horne-beame Beech The linden tree The corke-tree The yew-tree Tâ—e stone The whites oâ— womâ—n presages Falling sicknes Chaps of the lips The stone The grauell The profit of the parke The situation of the parke Prouision of â—ood â—or wild beastes What place is fittest â—o a Hâ—ronrie Two things giuing occasion to make choise of some certaine place for a heronrie 〈…〉 What place is best to 〈◊〉 at the 〈…〉 The properties oâ— the heronshew To prâ—câ—re rest and sleepe The profit of 〈◊〉 â—oure footed beasts Grey-hounds and Hounds Two sorts of Grey-hounds 〈…〉 To breed a good wâ—â—lpe The bayâ—â—â—alâ—ow 〈◊〉 dogs The gray dogs Blacke dogs The marâ—eâ— of a good hunting dog The reason of these markes of a good hunting dog The kennell for hunting dogs The feeding and keeping of hunting dogs Flesh-meate Pâ—â—â—age The diseases of hunting dogs For 〈◊〉 and vermâ—â—e Wormes The â—iâ—ing 〈◊〉 Serpents 〈…〉 Signes of madnesse 〈…〉 Wormes Hurts giuen by wild bores Wounds 〈◊〉 of cold 〈…〉 Knocks of thrushes Against the 〈◊〉 of making water The disease of the eares How to teach a Spaniell to 〈◊〉 well Hunting is for great states The marks of distinction betwixt Hart and Hart as also of their ago The Hinde The cariages or largenesse of his tines The time when Harts cast their 〈◊〉 To iudge of the age of the Hart by his hornes The hornes of an old Hart. The gate or going of the Hart. The beatings and 〈◊〉 of the Hart. The rubbing of the Hart. The knowledge of the Hart his priuie haunt and place of retraâ—â—â— The Hart hath a seueral haunt euerie moneth The rut of the Hart. The meanes of finding out the particular place and lodging of the Hart. The report of the hunts-man vnto the king Three sorts of dogs as bloud-hounds coursers and for easements The mâ—â—e dog is 〈◊〉 which openeth not but followeth the trace of the Hart. How to place the greyhounds for Teâ—sers Reset Bacâ—â—â—t Directions how to hunt the Deere with hounds onely Dogges