some arcane quality which the sight is not able to discover to make a most certaine experiment let me propose this way of Examen Make a pit in the ground where your intenâ—ions are to plant two foot deep take a clod of the earth so cast upâ— powder it and infuse it in a glasse full of cleare Raine-water do your best to incorporate it with the water by frequent agitation and mixture let it repose till the subsided earth have made his perfect residence and settâ—ement in the bottome and the water recovered her native clearenesse taste the water and arrest your judgement upon this that such a â—aâ—t as the water delivers to your pallate will that earth transmit to your wine if of an inoffensive or acceptable reliâ—h you may confidently promise your selfe a Wine pure and consequently if the soyle be rich very noble nor is a salt taste an ill argument but if it be a bitter aluminous or sulphury gust this place is not fit for your planting you lose your Wine and your labour But VIRGINIA has a more certaine assurance God and nature have pointed them a soyle out with their owne finger let them therefore fix their eyes upon those places where either the Vine or Mulberry grow conjoyn'd or seperate and let them assure themselves of the excellency of the soyle a diffidence in this being an affront to Nature yet this caution is to be used that though Valleyes are Marshy places may sometime have them by nature yet their florescence would be much more excellent and healthfull if removed to such a ground as formerly we have made choise of To make election of Plants CUriosity about the choise of your Vine Plants will commend your Husbandry let the Vine therefore from whence you take your Plant be of as little Pith as may be such unpithy Vines being both fruitfull and fortified by nature bearing a remarkable abundance of substantiall Grapes and strongly resists the violence of the weather and of this fertility and firmenesse will your Plant also participate Let not the Vine you meane to plant from be above the middle of his strength or age and observe about September those which are most laden with Grapes fullest of eyes in their branches and have been least wounded by the unseasonablenesse of Weather Take not a Vine growing on a South side to transplant him to a Northerne and set this downe for a principle in Nature that all plants removed to a better scituation and soyle answer your largest hopes by their fruitfulnesse but transplanted to a worse assure your seâ—fe that without an extraordinary cultivation there cannot be the least probability of its thriving Let your Plant if you may with conveniency immediatly be planted after its seperation from its originall for while it yet retaines any vitall vigour it will the sooner apply it selfe to the desire of life and nourishment If your necessity will not admit of this â—estination wrap it tenderly in its owne earth and when your leisure will permit you to plant it let it soake some foure or five dayes in water and if possible running water this immerging is a very strong preparative to its sudden taking root If you apprehend a necessity of keeping him long or transporting him imagine it the Cyprian or Calabrian Grape thus to bee transportable into Virginia put him into a close Barrell fil'd up with earth and that no aire may mortifie him let both ends of the Plant be put into Onions or Garlick or which is better made up with wax and now and then watred but not more then to keep the earth from resolving into a dry dust for too much moysture might instead of preserving him make him fructifie and your Plant would become all root Wee have already spoken how we must chuse but not what we must make choice of Let your Plants therefore be of those which grow between the highest and lowest the lowest having too much of earthy juice and the highest too little let them bee round smooth and firme having many eyes and about one foot and a halfe of old wood cut off with the new The manner and way to Plant Vines HUman curiosity plungeth us in so many unnecessary toils that it would almost take a person off from necessary labour Look into Columella the Countrey Farme the Dutch Husbandry and all those supeâ—cilious Writers and you shall see them stand upon such impertinent Puntillos one while the dependance upon starres benights a man another while the ground which should produce this or that must be cast after this forme or else it will be barren in spight of the bounty of the Divine Providence Not enumerating therefore all their wayes of Planting I dare lay my life that if the Vine were but set on foot in VIRGINIA the ground prepared for it as they doe their Tobacco there by a right line holes made instead of their Hillocks but larger deeper and at greater distance that there might something grow betwixt them which might be inoffensive to it by nature and cleare it from being choak'd with weedes or something drawing a contrary juice peradventure Onions and Garlick or something requiring small nourishment as Lupins which turn'd into the earth againe distance of five foot being left for a Plough with caution not to come too neare the Roots which must be bared with a stowe the Plough running first the length and then the traverse of those rowes which therefore must bee lineally straight would both fatten the earth and cultivate the Vine all at one moment Yet submitting my selfe to judgements of greater experience then my modesty or naâ—uâ—e can ever hope for I shall deliver the severall way of planting the Vine with as much brevity as the matter and my first resolution rather to contract then inlarge will permit mee The first preparing of the earth to receive the Vine must bee done in Spring or Summer where the ground you digge or cast muâ—t bee cleansed from all manner of superfluities whatsoever namely Roots Weedes Stones c. this digging must bee severall times repeated that the earth by alternate changing its place of top and bottome may bee throughly tempred the dry refreshed and the moyst qualified Thus cleansed cast it into many furrowes the sides whereof the French call Chevaliers or Guides because it should guide you in the planting the depth of eighteene inches or more let the moâ—ld cast up above bee so disposed that it may answer to the depth below Note that these furrowes in a sandy flinty or wet ground muâ—t â—ot bee so hollow as in that which is rough and crabbedâ— In the bottome of the first you may put stones about the bignesse of an ordinary brick but round not bigger which in the heate of Summer refreshes in violence of Raine opens a passage to the water that it dwell not at the Root to rot it The best season for planting of Vines is in October the Moone increasing the Furrowes must bee
corrupts it both in the nostrâ—ll and Palate may expend waâ—te it selfe and drop through some therefore that this malignant humor may have a full defâ—uxion before they bring the fruit to the Presse make a high and well-raised floore with provision of partitions to keep every dayes gathering seperate which is if your abundance be such that your Presse is not able to discharge you of them dayly the bottome of these partitions mâ—st be paved with a declinâ— descent that the moistnesse of the Olives may flow away and be received into gutters or little channels there provided for their transfluxe The Olives being thus prepared for the Presse and the Presse readily provided of all things necessary viz. of Fat 's Vessels to receive your severall Oyles scoopes to draw and empty out the Oyle Covers great and small spunges pots to carry out the Oyle tyed about by bands or Cords of Hemp or Broome-barke the Mill-stones Oyle-mills Pressers and all other instruments serving thereunto being very well cleansed and the aire having been before as well heated by a plentifull fire if it be not warme enough by its naturall scituation for the assistance of heat makes all Oyly Liquors resolve and runne more gently and freely whereas cold astringes and detaines it This Presse-house therefore â—hould be so seated that it may enjoy a full admission and benefit of the South Sunne that we may stand in need of very little fire if any at all such heat being no more assistant to the expression then acâ—essary to the corruption of the Oyle Carry your Olives thus cleansed to the Presse under which put theÌ„ whole in new willow baskets the willow adding a beauteouâ— and innocent color to the Oyl the Willow also something staving off the rude strokes of the Presse that the Olives may be bruised with as little violence and as much leisure as possible Nor would it be inconvenient if their skin and fleâ—h were a little broken at the firâ—t with a Milstone so set that it should not breake the Kernels which would utterly spoyle the Olive taking them from the Mill thus prepar'd let them be stronglier bruised in the Presse and put foure pound of Salt to every Bushell of Olives The Oyle which comes first is by much the best and theâ—efore called Virgin Oyle the second which comes with more violent expression is fitter for Liniments then the Table but the last which is extorted from the drosse and stones is of no use but for Lampes or such sordid employment The Tuns and Vessels wherein the Oyle is to be put must be well dressâ—d with pitch and gumme made very clean with warme Lees and carefully dryed with a spunge into which you may powre your Oyle within thirty dayes after the expression of it so much time being necessarily allowed for the settling the Lees which by that will have grounded upon the bottome The Cellars where the Vessâ—ls of Oyle are to be conserved must be in a place of constant drynesse and coldnesse heat and moysture being corrupters of the Oyle provide therefore a Cellar on the North coast of your house and foâ— the better and more neat preservation of your liquor poure it rather into glasse Vessels or â—arthen pots which if they be made capacious are far more convenient then the pitcht retainers we formeâ—ly spoke of Accidents befalling Oyleâ— with their Remedies and first to recover frozen Oyle IF in the time of Winter Oyle doth freeze together with his Lees you must put into it twice boyled saltâ— which dissolves and clears your Oyle from all further apprehension of danger nor need you entertaine a jealousie that it will be salt since unctuous matters and especially Oyle have seldome any relish of it To keepe Oyle from becomming ranke VVHen the Oyle begins to change from his first purity of taste to a disposed rankenesse the remedy is to melt an equall proportion of wax and Oyle together to which you are to mingle salt fried in Oyle before this you must poure into the Vessel which composition above the prevention of it when beginning to grow ranke effects an entire restitution to its simple purenesse when already affected Anniseeds cast into the Vessell by a particular attraction performe the same operation To purifie troubled Oyle SOme are of advice that the applying it to the fire or Sun recleares it Others if the Vessell be strong cast into it boyling water how these remedies agree with their former assertions wherein they declare heat so unnaturall to Oyle is beyond my reconciling I for my part should rather make an experiment of Vineger which being cast into the Oyle by degrees hath such a penetrating and inquirent faculty over all the parts that it would without doubt recompose it To recover Oyle corrupted in the Sent. TO performe this take green Olives pound them free them from their stones and cast them into the Oyle or else cast the crums of Barley bread mixed with corne salt otherwise infuse in your Oyle the flowers of Melilot or else hang in the Vessell a handfull of the herb Coriander and if you finde the putrifying quality yet unexpelled cast in divers times of the same herbe and which is better change his Vessell this ill odour others drive away thus They take Grapes pick out their Kernells stampe them and with Salt make them into a lumpe or lumpes which you must cast into the Vessell and after ten dayes faile not to change it Which must necessarily be done after the application of any remedy to Oyle growne ranke and putrified the Vessell still impairing what the remedy recovers Wee have done with the Oyle Olive after the manner of whose expression may bee extorted any unctuous matter of fruits plants or seeds namely Walnuts Filberds Almonds both sweete and bitter Nutmegs the Kernells of Peaches Pine-Apples Abricots Cherries Plums Pistaches the seede of Line Rape Cole Mustard Hempe Poppy Henbane the seeds or Pipins of Apples Pears Cucumbers Gourds Melons and other such like But that wee may give the Reader a more cleare dilucidation of the manner of preparation Wee shall briefely discover the method used in the expression of Oyle from Almond and Nutmegs which will easily make him apprehend all the restâ— the particular reason which perswades mee to introduce the example of Almonds is becausâ— I have purposed before I finish this concluding Treatise to discourse particularly oâ— the planting the Almond Whose Oyle if to bee taken inwards is to bee thus expressed Pill the Almonds after they have steeped some time in warme water pound them in a Mortar of Stone or Marble with a wooden pestle make them up in little Lumpes or Loaves which you may knead with youâ— hands against the vapour of warme water or put them in a glasse vessell of a large content for some foure or five houres let the seate and Glasse bee so contrived that it may rather bee above the water to receive the vapour on its sides and bottome then
touch the sides of the pot nor one another Or take an earthen pot the Figs being put in stop it close and immerge this Vessell to another fâ—ll of Wine no â—aint or corruption will possesse your Figges so inclosed while the Wine retains his goodnâ—sse The plant steeped in brine or the end thrust into a Sea Onion becomes much more fruitfull when planted This fruit is of great vertue in making the belly soluble in abundance of nourishment and provocation of sweat dryed and mingled with the flower of Linseed or Fenugreeke it resolveth and killeth all Imposâ—umes and hard tumours in decoctions it assists much in driving away of the Cough and difficulty of breath which last vertue the fruit also expresseth very happily if steâ—ped in Aqua vitae the night precedent and taken every morning during the dominion of this diseaâ—e after you the Milke of the Fig-tree dropt into the eare killeth the Wormes in it the Leaves of the Fig-tree rubbed doe provoke the Hemorrhoides the juice of Figs is of equall felicity in opening them which to increase his excellency amends all roughnesse ill conditioned scabsâ— small pocks purplâ—s freckles ringwormes and other eye-sad blemishes of the face or body therewith anointed being first tempered with the flower of parched Barley a little Cotten wool dipped in this juice and layd upon the aking tooth aâ—â—wageth the paine Of the Pomeganate tree THE Pomegranate tree which may be planted either from the Branch or succour is one of the most absolute encouragers of an idle person in the world provided it be exempt from the intemperate operation of the cold neither the torrid heat of the Sun nor the barrennesse of the Soyle shal make him forgoe his glorious Rubies no culture or dressing is required by it yet if it be set in a rich soyle it will be sure to make an advantage of it to his owne flourishing and your profit the wine thereof for it affordeth Wine as wel as excellency of fruit may be made after this manner Take the ripe kernels freed and cleansed from their skins put them into the Presse and exact the Wine keep it in Vessels till it is fully fined from all working which finished distribute such a quantity if Oyle as may float over all the top of the Vessel and this preserves it from sowring or corruption The Pomegranate apple put in a pot of new earth well covered and Luted with clay and set into an Oven so long till the Fruit may be resolved into powder is of very Princely vertue for taking the weight of half a crown thereof in red Wine it miraculously stops the Bloudy flux It is also good in divers diseases of women which because they are more arcanely peculiar to that Sex I shal forbear to speak of Of the Quince tree THE Quince tree groweth much sooner from the Root then Branches it delighteth in a soyle of a moyst and cold nature and would therefore be planted towards the more umbragious and coole corners of your Garden The Garden or reclaimed Quince beareth two sorts of fruits to which curiosity hath assigned Sexes and they are called the Quince and Quincesse the Male which is the Quince is of a more wrinkled drye redolent Fruit and golden colour then the Quincesse If you graft the Male upon the Feâ—ale or â—conversâ— the Quinces thence proceeding will be tender and may be eaten raw which without such â—n Hermaphroditisme must of necessity have beene prepared to which nature rather then to eate it crude hath deâ—igned it The use of Marmalade and its preparation is so publickly known that it is unnecessary to repeate it It is not enough to enjoy the delight of these fruits for the Summer onely The Winter too in reason should claime a part of our Summer contentments which cannot bee better expedited then by drying such fruits as are capable of are faction and agreeable when dryed the principall whereof are the Vine or Gâ—ape the Fig the Peach and Abricot How to dry Grapes that they may bee kept YOur Grapes being at their just ripenesse select the faireâ—t out of youâ— Vineyard for such quantity as you shall use let them lye thin spread while you prepare a Lye for them made of faire water and Ashes proceeding onely from the cuttings of the Vine without any other mixture of wood whatsoever seeth this lye till you have made a strong and cleare liquor then taking or straining away the Ashes put the liquor into a cleane Caldron set it againe over the fire till it bee ready to seeth then tying the stalkes of your Grapes with thread and fastening the thread to such sticks and in such order bunch by bunch as Chandlers use to dip their Candles which dip them into this lye foure or five severall times Which done let them dry in the Sunneâ— either so hanging on their sticks of which is better upon Lattices or Hurdles of Rods or the like untill they bee conveniently dry then barrell them pressing them very hard and flat in the Vessell others dry them upon such Lattices or Hurdles without steeping them even as they câ—me from the Vine and peradventure more successefully How to drie Figges LET them as the Grape bee gathered very ripe then lay and spread them upon Hurdles or Lattices of Reeds or Osier joyned togetherâ— with rifts or vacancies betwixt the covering of those Osiers that the aire transpiring through those voyd spaces may assist the Sunne in the drying them but you must bee cautious that during their exposure to the open aire no Raine or Dew incommodate them When they are dry baâ—rell with the same poise of pressure used to the Grapes Others take a bigge Reed or Cane of two or three foot in length boring little holes all the length of it through which they put little sticks of two foot extent being the small and sharpe upon which they thread the Figs till they are very full of them and so hang the Cane in the Sunne which dryed they barrell up using the same course as before How to dry Peaches and Abricots of all sorts WHen they are very ripe pare off the upper skin cleavâ— them into foure quarters dry them as you did your Figâ—â— barrell them and keepe them for the Winter The manner how you shall prepare them to eate is this prâ—vide an earthen pot and after you have washeâ— your Peaches in faire water put them into the pot with as much Wine as will cover the Peaches then seeth them halfe a quarter of an houre They may bee made ready without boyling thus let them infâ—se three or foure dayes in Wine which way they are much better put to them beaten Cynamon and thus they will last a Moneth in the Wine eaten every morning they are very wholesome and provoke a good appetite The fittest seasons for sowing of seeds TO prescribe Rules according to our Climate to thaâ— of VIRGINIA may have much of affection but without all peradventures little of Wisdome
lay your bottomes in some roome where there is aire to dry their moysture This is an assured though not vulgar experiment and by it your silke becomes as easie in the winding and as pure in colour and substance as if it had beene spunne the same moment the Worme had given it perfection To winde off the Silke from the Cod or Bottome THe winding off the silke from the Cod or bottome is thus â—ffected fill a Caldron full of very faire water and set it upon a Furnace heate it to such a degree that 〈◊〉 water becomes bubbled as though there were small Pearles in the middle being ready to seeth then cast in your Cods or bottomes still stirring them up and downe with broome or other small bushes if you shall see that the heate is not capable to make your bottomes winde augment your fire otherwise abate it The bottomes winding the threads will take hold of the broome or brushes draw those threads so affixed the length of halfe a yard and more out with your fingers till all the grossenesse of the bottome bâ—e wound off which cutting off and laying aside take all the thrâ—ads of your bottomes united into one and according to the bignesse of thread you intend to make as whether sowing or stitching chose the number not letting the other threads fall into the water againe which must bee reserved to succeede which you must runne through an Wyer Ring appoynted for to ranke the threads which as you may see in the draught or Picture must be fastened upon the fore part of a piece of wood set directly upon a forme before the round or circle which wee call a Bobin in the top of which piece in a little space that there is are fastned two Bobins distant from one another two fingers from this wyer ring the thread must bee drawne and crossed upon the bobins whose onely use there is to twist the silke through a ring which is fastned in the middest of a staffe above the Bobins you must continue the draught of your thread this staffe which moves with the wheele is called a Lincet set a crosse beneath the wheelesâ— from that Ring you must fasten your thread upon the wheele it selfe which must bee still turned till the skeyne of silke bee wound up the Representation see in the next figure Observe when any thread discontinues his bottome being wound off to repaire your number from another bottome this you shall perceive when your full number of bottomes stir not altogether Bee sure that you artificially cut the knots which will bee in your threads that your silke may bee more pure and uniforme Those which cast Gumme Arabick in the water under pretence to make the silke winde more pure and glossey are but impostours it being a meere cheate to make the silke weigh the heavier Basins or Caldrons wherein you put your bottoms to winde if of Lead reâ—â—ore the silke more pure then those of Copper this Mettall being subject to a rubiginous quality from which Lead is wholy exempt Let the wheeles be large for the better speeding of the worke that two skeines may be wound off together That the fire of the Furnace may be pure and without smoake let it be made of Charcoale The difficulty of their winding may be mollified by sope put in the Basin or Caldron the old Cods or bottoms hardened by time will have the naturall Gumme which glues their threads dissolved and the silke come off much more easie Those bottomes of silke preserved for seed and pierced by the Butterflyes may be made of good use if washing them in water you throwe them into a Caldron ready to boyle with sope in it which must be dissolved before the bottomes are cast in thus let them boyle a quarter of an houre or thereabouts which done take them out wash them in cleane water and dâ—ye them being dâ—yed you must beat them with a round stâ—ffe of a good bignesse upon a stone or some block which is better which will make them become white and smooth as wooll The way to spinne them after is this They must with the fingers be pul'd one from one another and opened as wooll uses to be in such preparations let it then bee put on a Distaffe and spunne as small as you can or please Treatise of the Vine THat the use of the Vine is really intended by nature for VIRGINIA those infinite store of â—rapâ—s which câ—owne the forehead of that happy Country are so mâ—ny spâ—â—king testimonies But what fate hath hitheto diverted our English there inhabiting from the publick undertaking a Commodity of so inestimable benefit I doe not say for a publick Staple though it would bee as rich as any other one species of Traffick whatsoever but even from private Vineyards where they might sit under their owne Vine drinke of their owne Grapes satisfie even the most irregular deâ—ire of their voluptuous appetites and all this de suo without entring into the Merchants bookes for Wines peradventure adulterate without paying the sweat of their browes for the exudation of the Grape I dare not determinately judge lest I might bee forced to ascribe it either to a strange nonchalency or sluggishnesse to their owne profit or which is worse an inveterate contempt of all other wayes of improvement of what ever returne in comparison of Fume of â—obaccoâ— But that they may not bee ignorant of the profit of the Vine they will bee pleased to know that the Vine requires once planted little more labour then the Hoppe To attend upon foure Acrees of Hops is the ordinary undertaking of one man in ENGLAND who besides this neglects not many other labours If one man in VIRGINIA bee not sufficient to doe as much as another in ENGLAND â— shall either imagine him to bee lame or idle nor let them object to me the heat of the Countrey if the mid-dayes be hotter the mornings are much colder and the Labourer in VIRGINIA hath this advantage of being full of bread to satiety whereas oftentimes the Hireling in ENGLAND having a family to feed and sometimes no imployment comes to worke with a famish'd bodyâ— and courage â—ives meerly de die in diem with as little hopes of ever changing the copy of his fortune as renewing the lease of his Cottage with his Landlord those are but leane encouragements In VIRGINIA the meanest servant if he have any spirit is still in expectation of improving his condition and without any presumption may cherish his hopes which promise him his time expired a present happinesse and future possibility of a Fortune equall if not outgoing his Master the encouragement being greater the care lesse and his provisionall subsistence by much better why the Laborer in VIRGINIâ— should not be I do not say superiour but equall in strength of body and resolution of minde to the miserable day-Hireling in ENGLAND needs an OEDIPUS to unriddle By this I hope it granted that the VIRGINIAN may
Otheâ—wise take raw and wilde Pearesâ— cutting and cleansing them in the miâ—st or in â—ieu of them Mulberries cast thâ—m into the Wineâ— if they floatâ—â—he Wine is neat and cleare from such sophistication if they subside there is water in it Some doâ— anoint a Reed a piâ—câ— of wood or paper hay or some other little bundle of herbs or strawes with Oyle which if they drye put into the Wine and after draw them out if the Wine have been embased with water dropâ— thereof will gather unto the Oylâ— Another sure tryall is to cast unsâ—aked Lime into the Wine if there be any adulteration the Lime dissolves if the Wine be undevirginated the Lime collects thereby a harder cementation Others take of the Wine and inject it into a Frying-pan wherein there is boyling Oyle and the Wine if depured declares it with a loud noise aâ—d frequent Bubbles To make another tryall lay an Egge into the Wine the Egge descending manifests the abuse not descending the Wine is as the Grape bled it To seperate Wine from Water BUT as the miserable man in the pit deâ—ired his friend not to question how he fell in but to advise how he should get out We will not be satisfied that there is water in the Wine but how it may be seperated from it which if we may believe the deliverers of it who have published it to the World in their names you must put into the Vessell of Wine melted Allum then stop the moâ—th of the Vessell with a spunge drenched in Oyle which done turne the mouth of the Vessell so stopped downewards and the water onely will come forth leaving the Wine pure the reason of this I cannot give and have onely read not seen the expeririment The way to correct over much waâ—erishnesse in Wine IF glutâ— of raine have made the yeare so unseasonable that the Grape hath contracted a watry quality to the diminution of his Winy goodnesse or if it fall ouâ— that after the time of gathering them there fall such store of raine that the Grapes instead of Dewes are too much wetted such is the profit of exposing the gathered clusters into the open aire for 48 houres the remedy is to tread them quickly and finding the Wine weake by tasting it after it hath been put into the Vessell and begun to boyle therâ— it must presently be changed and drawne out into another Vessell for so the watrâ— partâ— that are in it will stay behinde in the bottome yet the Wine standing still charged will be totally corrected if you pâ—t to every fifteen quartâ— of Wine a pint and a halfe of Salt To make Wine of an acceptable odour IF you will perfume your Wine with a gratefull odour by which the braine may be strengthened as well as the heart exalted take a few Myrtle-berâ—ies dry bray them and put them into â— little Bâ—rrell of Wine let it so rest close stopped ten dayes afterwards use it at pleasure The like effect will follow if you take the blossoms of the Grapes those especially which growe upon the shrubby Vâ—nes when the Vine is in flower and cast them into the Wine the brimmes of the Wine-vessell being rub'd over wâ—th the leaves of the Pine and Cypresse tree and this will give it a fragrancy delightfully odorate Or which is of equall facility you may hang an Orenge or Pomecitron being of a convenient greatneâ—â—e and prick it full of Cloaves and that in such sort as it may not touch the Wine shut up in all these Applications the Vessell very close If this like you not take the simples of such matâ—er as you would have your Wine to smell of infuse them in Aqua vitae the infusion may be repeated by percolation of the old herbs and addition of new till it have gotten a full and absolute perfection of those odours you desire then poure the Aqua vitae the herbs strained from it into the Vessell of Wine To make Cute YOU may make the boyled Wine called Cute if you boyle new Wine that is good lovely and very swâ—et untiâ—l the third part thereof bee consumed when it is growne cold put it into a Vessell and use it But to make this Cute that it may continue all the yeare gather your Grapes whole and let them lye spread three dayes in the Sunne on the fourth about noone tread them The liquour or sweet Wine which shal runne out into the Fatt before the drossâ—y substance come under the presse must bee boyled one third as before then to every nineteene quarts of Wine adde an ounce of â—rees or Corne flag well brayed straine this Wine without the Lees which being done it will continue sweet firme and wholesome To cause troubled Wines to settle TO cause troubled Wines and such as are full of Lees to settle poure into thirty quarts of Wine halfe a pint of the Lees of Oyle boyled till the third part bee wasted and the Wines will immediately returne to their former settlement Otherwise which is better and more easie cast into the Wine-Vessell the whites of six or seven Egges and stirre them together very well with a stick To know whether the Wine will keepe long THE knowledge whether the Wine will continue long or not in a good conditionâ— is thus made apparent When your Wine is tunned up you must within some time after change it into another Vessell leaving the Lees behinde in the first which you must diligently stop from taking any vent whatsoever after some time you may looke into the Lees with carefull animad version whether they change or contract any ill sent or not or whether they breâ—d any Gnats or other such Creatures if you espye none of these mutations or corrupt generation repose your selfe with all confidence that your Wine will continue pure to the loâ—gest But thâ—se symptomes discovered will bee so many admonitions to dispose of that Wine with the soonest which is already by nature inclined to turne bad and corrupt others take a pipe of Elder or such other wood as may bee hollowed through with which they receive the sent of the Lees and by them informe themselves how the Wine is conditioned A good pallate will divine of Wines by the taste namely thâ—â— if the new Wine bee sharpe and quick they repose confidence in its goodnesse and continuance but if flat and heavy then they expect nothing but the contrary to good qualities againe if the new Wine when put into the Vessells be fat and glewy the sign is prosperous but if contrariwise it be thinne and weake it is an â—rgument that it will easily be turned To keepe Wine at all times TO effect this you may cast Roch-Allum very finely powdred into theâ— Vessell which you meane to put your new Wine in or bay Salt very finely powdred or pibble stones and little flints taken out of some Brooke or which will retaine the spirits of the Wine from evaporating more certainly Salade Oyle so much as will
in it the Almond being thus mollified by the disposition of the moisture mâ—st bee put into a haire cloth or hempen bag and laid in a presse whose bottome must be wel heated hollow and bending downewards to give the better delabency for the Oylâ— thus expressed you may bake the drossy part of the Almonds under the Ashes whâ—ch in time of necessity will serve for bread of plenty for a dainty and fatning food to your Poultry This Oyle is of soveraigne excellency to mitigate and remove the throwes and gripes of women newly delivered and to aswage the paines of the Collick or Reines taking it in two ounces of white Wine or one of Aqua vita the Line Cole Rapeâ— Wallnut and other need not these curious preparations and their Cakes are of unmâ—tchable nourishment to fatten Kine and other Cattle Oyle of Nutmegs OYle of Nutmeg which in the South part of VIRGINIA not subject to any inconveniences of cold would undoubtedly flourish is thus made bray them with a wooden stamper afterwards presse them out the plankes being very well heated to extract it more rich divide them into little heapes and steepâ— them three dayes in very good Wine after dry them in the shaddow of the Sunne two whole dayes then heate them reasonably in a frying pan upon the fire sprinkling them with Rose water and presently presse them This I judge conveniently sufficient for Oylesâ— Let us descend to the planting of the Almond-tree which as it hath a peculiar excellency so without dispute returnes aâ— ample profit Of the Almond tree THough the Almond tree delight particularly in gravelly places of which VIRGINIA is too rich to afford a conveniency yet there is no dispute but if the Mould wherein you plant them bee mingled with Oyster-shels or such like of which there is to bee found inexhaustible Quantities they will have a greater virtue then gravell to the quickning and ingerminating of this â—ree having the perplexed hardnesse of gravell and unctuousnesse of marle united The soyle thus prescribed let the seat of your Almond be in a hot place fully exposed to the South or South-West and it will not onely flourish to your expectation but its fruit will bee excellently qualified and in vast abundance it groweth very well of the stone which because it cannot bee procured new should be kept close in a Vessell of earth to be transported set it as you would your Peach it thrives very well too of the branch or scien which must bee cut from the top of the tree and planted as the Olive the earth rammed very hard about it and prepared as before both the stone and the scien should bee steeped for the space of twelve or foure and twenty houres in homed water the best season to set or plant it in VIRGINIA is in October and November This tree will bee of admirable use there in regard that both that and the Olive will hinder no undergrowing Corne let neither this tree nor your Olive grow above ten foot in the stock and in this as in Olives if you see any branch aspiring higher then his neighbours represse such ambition by cutting him oâ—f otherwise hee will divert all the sap of the tree into his owne body and leave his fellowes in a starving and perishing condition amongst which if you maintaine equality they will altogether consent in gratitude to returne you a plentifull Harvest Tâ—e barren Almond tree will become fruitfull if you lay open his Roots in Winter or else if you pierce some part of the stock close to the earth and put through the hole a wedge of Oake watering it about with stale Urine The bitter Almond will bee capable of bulcoration if you lay round about his bared Root Swines dung tempered with Urine casting afterwards much mould upon it this must bee practised yearly till hee bee perfectly reclaimed you will finde the same effect if you bore a hole in the stock of the tree and put therein a wedge wrapped about with cloth dipped in Hony Beasts by brousing and cropping of rhe first and tender branches change the nature of sweet Almonds into bitter Almonds are gathered when their Huskes through the heate of the Sunne begin to divide I should therefore advise that those made choice of to set may bee taken before such exact ripenesse that the heate of the Sunne may not exhale their generating vigour if when you have beaten them downe you shell them altogether and wash them in brine they will become white and bee preserved a long time cautionarily that you dry them in the Sunne their repository or granaries must have good open admissories for an unmoist aire and lye upon that Coast that is most open to the North-West being the driest winde in that Country The Medicinall excellency of Almonds is that they are good for those which are troubled with a clammy fleame in their throat with wâ—ake lungs and such as are subject to the gravell in the Reines or difficulty of Urine they are great restorers to nature and fortifie the parts tending to generation nor is it onely beneficiall in its fruit for the Gumme also of the Almond tree arrests the spitting of blood Of the Fig tree THE Fig tree groweth with an unusuall celerity as beginning to beare the second yeare from his planting and is of that nature that during a moneth or five weekes when Grapes are ripe and good to eate the Figge also is at that season dayly mature and fit for the pallate it may bee planted as the Vine and affects the same soile such as have roots grow sooner but without doubt the branches continue longer the order you observe in planting the Vine adheare too in this and it will pâ—osper The fittest season to plant it is in October and the succeeding Moneth to the 15. or twentieth You shall cause them in planting the beâ—ter to tâ—ke root if you loosen the barque or which is better bruise it gently at the nether end of the stemme about halfe a foot To cause them to bee fertile and bring forth fruits remarkable for fullnesse and verdure put to his root rich Mould beaten and tempered with the setlings of Oyle Olive and mans dung or which I like better then this stercoration if it have already a benine soyle crop the tops and ends of the branches when they first spring To reclaime a wild Fig-tree water him at the roots with Winâ— and Oyle mixed together If you make á composition of an equall quantity of salt brine and water beâ—tow this irrigation in a small trench round about the body of the tree your Figges are prevented from unripe fallings To have eaâ—ly Figs water the tree with Oyle and Pigions-dung if your ambition be not only to have the earliest but the latest take away the fiâ—st Buds when they are about the bignesse of a Beane To keepe or preserve them lay them in a pot of Honey full and well stopped but so that they neither