from the other the smell of which Elder is so odious 〈…〉 beasts that they haue no desire to come neere it either vnder or aboue the 〈◊〉 so long as it is greene and therefore when these first stickes shall be drie you 〈◊〉 renew them Othersome put Thornes that are verie sharpe and pricking or 〈…〉 of Chesnuts vnder the earth round about the plants of the Artichokes 〈…〉 one neere vnto another to the end that the Rats comming neere vnto the 〈◊〉 may presently be driuen backe againe Others cause Beanes to be boyled 〈…〉 poysoned water and doe put them in the holes of this wicked cattell for they 〈◊〉 〈◊〉 sent thereof they run thither presently As concerning Moules we will speake of 〈◊〉 manner of killing them hereafter The root of Artichoke sodden in Wine and drunke is soueraigne against the difâ—â—cultie of making water for the stinking and strong smell of the arme-pits and of 〈◊〉 vrine also for the hot and scalding fretting of ones vrine whether it come of the 〈◊〉 or of some other cause and so also for the dropsie the pulpe boyled in flesh 〈◊〉 and eaten with Salt Pepper and Galanga made in powder helpeth the weakâ—sse of the generatiue parts The Italians eat them in the morning raw with bread 〈◊〉 salt whiles they be yet young and tender CHAP. XV. Of Sorrell and Burnet SOrrel and Burnet notwithstanding that they grow vntild in great aboundance yet they may be sowen in fine ground and well manured in the Spring time especially the Sorrell for as for Burnet it groweth likewise and as well in drie grounds nothing tilled or stirred both of them 〈◊〉 planted in gardens must from the beginning be well watered and he that deâ—reth to gather the seed must take them vp and plant them againe suffering them to â—row to their perfection and then to drie and wither They feare not cold or frost â—either yet aboundance of water but they looke especially the Sorrell that they 〈◊〉 become the fairer to be cut three or foure times a yeare All the sorts of Sorrell as well those of the field as those of the garden haue this â—ertue that being boyled with flesh how old and hard soeuer it be yet they make it â—nder and loose the bodie The leaues of Sorrell rosted in hot ashes haue a singular force to resolue or to cause 〈◊〉 Apostumate the swellings of the eyes or as some Surgeons vse if you take the 〈◊〉 of Sorrell and lap them vp close in a Burre-docke leafe then lay it in the hot 〈◊〉 and rost it as you would rost a Warde then open it and applie it as hot 〈◊〉 the patient is able to endure it to any impostumation or byle whatsoeuer about 〈◊〉 part of a mans bodie it will not onely in short space ripen and breake it but also â—raw and heale it verie sufficiently it is also being boyled in Posset-ale a verie â—â—od cooler of the bloud and a great comferter against inflamations which come by â—â—urning Feauers A Cataplasme made of the leaues of Sorrell with twice as much 〈◊〉 Swines-grease all beaten and mingled together and afterward put in the leafe of 〈◊〉 Colewort vnder the hot ashes is soueraigne against cold Apostumes The seed of â—orrel powdred and drunke with water or wine doth asswage the paine of the blouâ—ie flux Sorrell steept in vinegar and eaten in the morning fasting is a preseruatiue â—gainst the plague as also the Syrope or Iuleb made with the juice thereof The â—aues of Sorrell well stamped and applied vnto the wrest doth tame the fiercenesse 〈◊〉 the ague Burnet of the garden being an herbe that some vse to put in their salades whereof 〈◊〉 haue here spoken and which is also the same which the Latinists call Sanguisorâ—â— taken in drinke is good to restraine the monethly termes of women and all other 〈◊〉 of the belly but especially such as are of bloud it is good also to dry vp wounds â—nd vlâ—ers if it be applied vnto them in forme of a Cataplasme Some doe much â—teeme it in the Plague time and some say that the often vse of Burnet especially 〈◊〉 juice thereof is a verie soueraigne preseruatiue against dangerous diseases beâ—â—use it hath a propertie verie much strengthening the Liuer the Heart and the Spiâ—â—â—ts The leaues of Burnet put into the wine make it more pleasant more strong and â—omewhat Aromaticall and of the taste of Millions they are verie good to be put in sallades made with Oyle Salt and Vinegar according as we see them vsed 〈◊〉 day CHAP. XVI Of Harts-horne Trickmadame and Pearcestone AS for Harts-horne and Trickmadame they haue no need of any 〈…〉 or planting for both of them will come in any ground that 〈◊〉 would haue them whether it be husbanded or not True it is that if 〈◊〉 would haue Harts-horne flourish and faire liking you must cut it oft 〈◊〉 it along vpon some roller or cause it to go vpon foot by it selfe for it delighteth to 〈◊〉 so intreated and vtterly refusing to grow otherwise than against the ground 〈◊〉 madame doth nothing feare the cold and doth grow principally vpon the old 〈◊〉 of vines in a stonie and grauelly earth These are put in Summer-sallades 〈◊〉 neither of theâ—â— haue either tast or smell fit for the same The Harts-horne is goodâ— stay the flux of the bellie Trickmadame stamped with Lettuce and applied vnto the pulses doth delay 〈◊〉 heat of an ague The distilled water thereof being often times drunken doth 〈◊〉 roughly heale burning and tertian agues Pearcestone is sowen in a drie and sandie soile and craueth to be much 〈◊〉 euen from the beginning he that desireth the seed must let the hearbe grow to 〈◊〉 perfection and afterward to drie the seed as corne is dried It may be preserued in salt and vinegar after the manner of purcelane and then 〈◊〉 soueraigne for the difficultie of vrine for the jaundise and to breake the stone to proâ—â—uoke vvomens termes and to stirre vp ones appetite if it be vsed in the beginning 〈◊〉 meat For want of such as is pickled in vinegar you may make the decoction of 〈◊〉 leaues roots and seeds in Wine for to vse in the same disease CHAP. XVII Of Marigolds MArigolds haue not need of any great ordering for they grow in 〈◊〉 fields and in any ground that a man will neither doe they 〈◊〉 to 〈◊〉 sowen euerie yeare for being once sowen they afterward grow of theâ— selues and beare flowers in the Calends of euery moneth of the yere 〈◊〉 in Sommer as in Winter for which cause the Italians call them the flower of all 〈◊〉 moneths To be short the place where they haue once beene sowen can hardly 〈◊〉 of them If they be neuer to little husbanded and cut many times they will beare 〈◊〉 faire â—lowers and verie great but yet euer more in Autumne than in the Spring The juice of the
that the Sunne may come but sparingly to it to wit euen when the shadow 〈…〉 be hard at the foot if it notwithstanding it delighteth much in places neere 〈◊〉 the Sea in leane and thin grounds where the ayre is warme and temperate of it â—elfe It must be planted in Autumne and in the Spring time of sets of whole plants 〈◊〉 of branches and in March it is planted verie fitly and seasonably when as the â—ap â—putteth vp and commeth to the barbe It may likewise be fowne after the foure 〈◊〉 day of March in a ground that is well manured one foot within the ground 〈◊〉 foure berries together and at the yeares end to remoue it to some other place The Bay-tree feareth the cold aboue all other things and for this cause it must be planted in this countrie in a firme and solide ground as hath beene said to the end that during the times of snow frost and freesing vpon raine the roots may be defended from cold which although the boughes and braunches should be dead by the cold of Winter it would yet continue to bring forth new boughes in the Spring time for the fastnesse and closenesse of the ground will haue let and stayed the ayre from hauing pierced vnto the roots And in caâ—e the ground where you haue planted your Bay-tree should be sandie drie and barren then it will be your part during the time of Winter to spread and cast ashes and straw about the roots of the Bay-tree to preserue the heat of the earth and to withhold the cold from piercing vnto the roots Then for to procure a flourishing and faire Bay-tree two things are necessarie the heat of the ayre and the fastnesse of the ground of which if the one be wanting the Bay-tree will not grow any thing at all or if it grow yet it will be buâ— a small and starued thing as we may easily make triall and proofe in this â—countrie The Bay-tree may be grafted vpon it selfe as also vpon the Dogg-tree the Ash-tree and the Cherrie-tree as we will declare more largely in the third Booke The Myrâ—â—e tree is of two sorts the one is a darke greene the other is a light greene the one beareth a yellow flowre and the other a white but of these the later is the better but euerie sort of Myrâ—le craueth a hot Countrie a light sandie leaâ—â—â— and brittle kind of ground and yet notwithstanding this it groweth well vpon the Sea bankes as also vpon the sides of pooles lakes and fennes It is planted either of young boughs borowed and cut downe for the excessiâ—e ranknesse of them after 〈…〉 foure or fiue yeares old or from the shoots putting forth at the root thereof â—epeâ—â—ting them from the maine root so soone as they be put vp and from after a yeare of their first planting to remoue them or else of seed rubbed and chaâ—ed betwixt your hands and after thrust into an old band or small cord the same buried all along according to that length that it is of in a furrow cast a foot deepe or thereabout and well manured with rotten dung and watering the place The myrtle-tree would be planted in the highest part of the Garden for by his smell it maketh the place most delightsome it may be â—owne also after the manner of the Bay-tree but then it will not grow vp till after a long tâ—me It will grow both high and faire if you make it cleane and scoâ—re it often round about and it will bâ—ing forth much and great fruit if you plant Rose-trees neere vnto it or else plant it neere vnto Oliue-trees in the countrie where they grow for the Myrtle and Oliue trees doe helpe one another greatly It loueth and craueth to be watred with mans vrine but especially with sheepes or when you can get neither of these with warme water wherein it delighteth exceedingly as sometimes appeared by a Myrtle planted neere vnto a bath which to euerie mans sight grew verie pleasantly and beautifully though there were no reckoning or account made thereof Myrtle-berries put in a vessell which is not pitched but well couered doth keepe a long time greene and fresh Some hold it better to put them in hanging vpon their boughs The Myrtle 〈◊〉 nothing so much as cold and taketh delight to be neere vnto pooles brookes and maritime places If you water it oft with warme water it will beare fruit 〈…〉 any kernell The fruit is called Myrtle-berries It must be gathered when it is 〈…〉 great while after the Rose is fallen and shaken It may be grafted vpon another of his owne kind and the white vpon the blacke and the blacke vpon the Apple-treâ— Medlar-tree and Pomegranet-tree After vintage time in the countrie of Prouence where there is a great number of Myrtle-trees the birds feed of the fruit of the Myrtle-tree and thereby become so fat and their flesh so pleasant to eat as that men eat birds so fatted all whole withâ—â—â— pulling out of the garbage insomuch as it is growne into a common prouerbe 〈◊〉 the excrement is better than the flesh The leaues bayes or berries of myrtle-tree by their astringent force and 〈◊〉 doe stay all manner of fluxes whether it be of the bellie or of the termes or principally of the whites the juice and distilled water of Myrtle-tree are singular good to drinke to keepe vp the falling fundament The decoction of the seed of Myrtle-tree doth blacke the haire and keepeth it from falling The berries of the Myrtle-tree may serue in steed of pepper the sauce made therewith worketh the like effect and is singular good to comfort a languishing stomach myrtle berries euen do comfort the heart and cure the beating of the same the ashes of the drie leaues of myrtle-tree burned within a pot of raw earth so throughly as that they become white being afterward washed haue one and the same vertue that Spodium or Pompholâ—â— hath If you cannot make the myrtle-tree to grow in your garden you must content your selfe with the Myrt-tree which craueth the same ground and manner of ordeâ—â—â— that the Myrtle-tree as being a kind of wild Myrtle-tree and which may be 〈…〉 the steed of Myrtle-tree vvhen it cannot be come by as hauing the same or 〈…〉 vertues Butchers-broome is also a kind of wild myrtle which groweth commonly in Forests and Vnderwoods from whence it is better to translate it into your garden 〈◊〉 either to sow or plant it He that is desirous to plant Tamariske in his garden must make choyce of the moist and wettest ground and for want of a sufficient moist ground to water 〈…〉 It is likewise seene that Tamariske doth grow faire and tall by ponds 〈◊〉 and other standing waters It is planted either of roots or sprouts and that from the 〈◊〉 of October till the foure and twentieth of December yea vntill the beginning of Februarie but yet it thriueth best being set of roots there is
Almond and vvith a brasse pen or otherwise vvrite vpon the rinde of the Almond vvhat you please but doe it not too deepe afterward put the Almond againe into his stone vvrapping the said stone about vvith paper or parchment and so plant it and the fruit growing thereupon vvill be vvritten and ingrauen To make Peaches redd seuen dayes after you haue set the Peach stone take it out of the earth againe and vvithin the opening of the shell put some Vermillion or Cinnabrium and then set it again It will fall out likewise after the same manner if you graft the great Peach vpon the red Rose-tree or vpon the Almond-tree 〈◊〉 vpon the red damaske Plum-tree you may also make the Peach of such other colour as you will if according to the manner aforesaid you put such colour as you would haue it of within the shell of the kernell To preuene that Peaches doe not become withered and rotten you must take away the barke of the stocke of the Peach-tree that so there may issue out from 〈◊〉 some small quantitie of moisture after you must draw the place ouer with mâ—tter mixt with straw Pearce the bodie of the Peach-tree below and take away the pith and fasten within it a stopple of Willow or Corneile-tree and then you shall haue Peaches without any stone Pomegranat-trees will proue verie fruitfull if you annoint the stocke of the Tree with purcelaine and spurge stamped together Of an Almond-tree that is hard and bitter you shall make a soft and sweet if you bare the stocke euen vnto the roots which lie shallowest in the ground and water them oft during certaine daies with warme water before that it bloslome and thus the Almonds that before were bitter will become sweet To make good Muscadell Take an yron wyre and put it in the plant of a stocke which is cut with three eyes vsing the meanes to haue all the pith forth after which fill vp the said stocke with Nurmegs stopping it so therewithall that the water may not get in and the rootes that these three eyes shall beare will bee Muscadell rootes That nut will haue a ve ie tender shell and a verie thicke kernell in whose foote stocke and rootes there are put ashes To cause a Nut-tree that beareth no leaues before Midsommer vpon Midsommers euen to put forth both leaues and fruit together and withall to haue his fruit ripe and readie to care as soone as any other fill a pot with greene Nuts gathered the said Midsommer euen and make a hole in the bottome of the pot that the water may runne out putting it after that vpon the said Midsommers euen into the earth Plant the shootes that come of these and you shall find the thing before spoken of The grafting which is performed to a graft vpon a tree correspondent and 〈◊〉 to the nature of the graft proueth of most beautifull growth and most fruitfull and his fruit most durable which falleth not out when this correspondencie synpadne and fellowship is wanting and this is the cause why the Peach-tree though better being grafted in the plum-tree than elsewhere and the Peare-plum-tree in the Almond-tree and there continue a longer time If the eyelet of the Peare-plum-tree and of the Almond-tree be grafted together the kernell of the fruit which commeth thereof will be an Almond The Plum-tree grafted vpon the Almond-tree beareth a fruit like vnto the Almond and if it be grafted in the Nut-tree the rind or huske will be like vnto the nut huske or rind but within it will be a plum Againe if it be grafted vpon a quince-tree it will bring forth a fruit of a diuers fashion according to the nature thereof Graft a Plum-tree graft or any other fruit trees graft vpon the figge-tree and you shall haue your fruit to grow without blossoming Graft the grafts of an apple-tree vpon a â—owre peare and vpon the Richardine apple-tree and you shall haue apples of a yelâ—â—â— or straw colour and of the chesur-tree to haue such as will last vnto Nouember you must graft them vpon a quincâ—-tree and other late trees and so they will be for to keepe two yeares Take two grafts of apple-trees the one sowre and the other sweet and joyne them close together when you shall graft them the apple will raste both of the one and other fauour as we haue said before If any tree bring forth his fruit late or if it be altogether barren and without fruit and yet full of both leafe and vvood set in the middest of his maine roots 〈◊〉 else in the middest of his stocke about Winter a wedge of greene-wood 〈…〉 yere following it will beare fruit The reason is because by the meanes of 〈…〉 the sap and substance which wandred abroad and imployed it selfe about the bearing of leaues and increase of wood will draw in it selfe and goe a closer and neerer way to worke conuerting his seruice to the making of fruit You shall haue Cherries on many Trees which will be good to eat vnto Nouember if you graft the Cherrie-tree vpon a reclaymed Mulberrie-tree and vpon a wild one If you desire that the fruit of your grafts should increase in goodnesse and furpasse the tast of the common grafts as they are when they are grafted you must first before you graft them steepe them in honie tempered with Rose-water so long as till they be throughly moistened and then grafting them draw them oâ—er afterward in steed of morter with Virgins-wax and other things fit to lute withall if after this manner you graft Medlar-trees on Goose-berrie-bushes and vpon naturalized mulberrie-trees and withall in the grafting wet your graft in honie you shall haue a hastier or earlier and better fruit Graft Chesnur and Calioâ—-peare-trees vpon a Goose-berrie-bush if you would haue them to beare their fruit earely and vpon the white thorne for to beare it late or else vpon the sowre peare-tree To make apples red you must water the tree with vrine or else plant Rose-trees neere vnto the Apple-trees Peares will haue no stones if at the first you picke away the stones and all other grauell from vnder them verie carefully making the ground where the Tree shall stand free thereof and withall lay vpon it at the roots being planted good store of â—iâ—ted earth watering it afterward verie diligently but and if the peare-tree be alreadie growne vp and become a perfect Tree you must lay it open to the lowest roots taking away all the stones and grauell that is vnderneath and about it and casting in the earth againe which you cast forth abroad but after that it hath beene â—iâ—ted and some dung put vnto it seeing that it be watered after you haue so cast in your earth The pomegranat will become verie red if you water the pomegranat-tree with water and lee mingled together The
or hang vpon the sides of the vessell as being the verie marke of the perfect and sufficient boiling If you be disposed to put any spice into it as Cinnamon Cloues Nutmegs and Ginger you must doe it in the end of the boiling of them and then also stirre it well about with the spatule After the same manner you may preserue or make Marmalade of Peaches Peares and other fruits Yet there is another Marmalade which is made of Oranges which desireth a great deale of more curiositie in the working and is exceeding pleasant to tast and indeed more wholesome than anie other Marmalade whatsoeuer especially for those which are sicke and weake for it fortifieth the stomacke and encreaseth appetite it expelleth wind and comforteth the vitall spirits This Marmalade of Oranges is made in this manner Take of the fairest and best Oranges you can get not those which are called Ciuill and haue a sweet tast but those which are of a cleere high and bright colour and are sowre in tast then with a very sharpe knife pare away the vpper yellow rinde I doe not meane to the white but so exceeding thinne as is possible taking away as it were but onely the smooth thinne skinne and leauing the Orange as yellow as before onely looking a little more blanke and rough this done you shall by them in faire running water pressing them so downe that they may be all couerted ouer with the water then at the end of euerie fiue houres shift them into fresh water till hauing layne full fiue or six houres in each of them you cannot tast anie biâ—â—ernesse in the water but that it is sweet and pleasant as when it came out of the Foâ—â—taine then you may be assured that they are steept ynough so that then you shall take them forth of the water and drie them with a fine cleane cloth then to euerie pound of Oranges you shall take a pound of refined Sugar well beaten and â—earced and six or eight spoonefuls of Damaske-Rose-water and in the same you shall boilâ— the Oranges till they burst and become like vnto pappe or pulpe which you shall the more occasion by continually stirring them with a spoone or spatule then when they are fully broken ynough you shall take them from the fire and presently strainâ— them through a cleane Strainer into your boxes and so let them coole and stiffen Iâ— this sort you may make Marmalade of Limons Citrons or anie other whole 〈◊〉 whose rinde is bitter or vnpleasant You may also after this manner preserue other Oranges Limons Citrons or anie other such like fruit obseruing not to let them boile vntill they breake but keeping them in a verie moderate and gentle temper If you would make a laxatiue Marmalade such as they vse at Lyons looke into the 26. Chapter of this Booke To make good and excellent Gellie of Quinces cleanse your Quinces that 〈◊〉 verie ripe and yellow taking out of them their kernels them cut them in small quarters without paring of them for the skinne doth encrease the smell whiles you are thus making of them cleane and cutting them in quarters cast them presently into a basin full of vvater for if they be not cast into vvater so soone as they be thus chopt in peeces they vvill become blacke boyle them in a great quantitie of water vntill such time as they be almost become like pap meat vvhen they are sufficiently boyled strayne this water through a new linnen cloth that is good and thicke and that euen all the decoction and so strongly as possibly you can To this decoction thus strained adde the fourth part of fine sugar cause all to boyle vpon a reasonable coale fire so long as till in the end you perceiue it verie neere perfectly boyled then make a small fire that so it may not burne to the sides for that would make the gelly to be of an euill colour and you shall know when it is perfectly boyled if you find it cleauing like glue vnto the oyle and therefore you must then put it in boxes To preserue Walnuts Gather vvalnuts whiles they are small tender and greene vvith their rinde and all and make many small holes therein and after lay them to sleepe in vvater eleuen or twelue dayes more or lesse cleanse then from the skinne that lyeth vpon the shell vvithout shaling of them and boyle them in clarified Sugar a long time still putting vnto them more and more clarified Sugar because the long boyling vvill make great vvaste in the end put them into vessells with cloues ginger and cinnamome but lesse of cloues than of any of the rest because they would make them ouer bitter Another vvay to preserue them is to take greene Walnuts about the moneth of May or of Iune before that their pilling become hard pill them and let them steepe nine dayes more or lesse according as you shall perceiue them to become tender in pure water vvhich must be changed euerie day three or foure times boyle them yet afterward to make them more tender being boyled drie them in the shadow of the Sunne or vvipe them drie with a linnen cloth afterward pricke them with cinnamome and cloues In the end set them a boyling in clarified sugar so long till the sugar be boyled vp to the consistence of a sirope afterward put them in tinne or earthen vessells made for the purpose together vvith the sirope vvherein they were boyled Others doe them otherwise They gather the Walnut whiles it is greene they pricke it vpon a spindle or some such like instrument of wood not of yron for yron vvould make it more blacke and let it steepe in water often changed and then boyle it till it be tender being tender they cast it by and by into verie cleane cold water being cooled they cleanse it from a little skin which sheweth it selfe aboue the shell and drie it with a linnen cloth and finally pricke it about with cloues and cinnamome they put it thus in vessells and couer it with sirope to keepe it in if it happen that after some small time the sirope become too thin then they boyle it againe and put it againe into the vessell this is the way to keepe walnuts alwaies greene according to their naturall colour In steed of sugar or honie to make liquid preserues you may for need vse cute such as we will intreat of in the fiâ—t Booke vvhich cute or boyled vvine is of no lesse sweetnesse and goodnesse than honie or sugar To preserue pills of Cytrons or Oranges chuse great pills of Cytrons or of Oranges or of Assyrian Cytrons cut in foure or six peeces cleanse thâ—m from their inward skin and pippins steepe them in cleare vvater for the space of nine daies changing the water the fifth day vvhen the nine daies are past put them againe in cleare vvater to steepe vntill they become sweet and haue lost their bitternesse and withall appeare cleare
and therefore I vvill wade a little further in this art and shew you the maner of taking of all sorts of fish by the angle which is the most generous and best kind of all other and may truely be called the Emperor of all exercises To speake them first of this art of angling or taking of fish with the angle you shall vnderstand that it consisteth in three especiall things that is to say in the instrument which is the angle in the intisement vvhich is the bait and in the true vse of them both together vvhich is the seasons and times of the yeare fittest for the sport To speake then first of the angle-rod it must be generally of two peeces but particularly as for the pike or other greater fish it may be made of one entire peece the substance of the stock would be a vvel grown ground Wiâ—châ—n an elme or an Ewe or a hasel and the top would be of hasel or Whale-boneâ—some anglers vse to compound their rods of many peeces as those which are made of cane wherein one joynt is applied into another but they are more for pleasure than any generall profit To these rods doe belong lines made of the strongest and longest horse-haire which can be got nor are thâ—y to be gotten of leane poore and diseased jâ—des but such as are faire fat and in â—ul strength and if conueniently you can it is best euer to gather them from stoned horses and not from mares or geldings of haire the blacke is the vvorst the vvhite and gray best and other colours indifferent your smallest lines vvould consist of three haires and your bigger of seuen if amongst your haire you mixe a silke-threed or two the line vvill be the better and stronger you shall twist your haires neither too hard nor too soft but hold a mediocritie so as they may twine and couch close together and the ends you shall fasten together vvith a fishers-knot vvhich is your ordinarie fast knot foulded foure or fiue times abouâ— both vnder and aboue to make it from loosening in the vvater for the length of your lines they must answer to the places in which you angle some being foure fadome some sixe and some more according to the length of your rod or the depth of the vvater your lines though their naturall colours as being vvhite or gray is not amisse vvould yet sometimes be coloured of other colours according to the seasons of the yeare for so the shadow of them vvhich is most daungerous will least scarre the fish and soonest inâ—ice them to bite and of these colours the Water-greenâ— is the best yellow next then russet darke browne or tawnie To die your lines of a Water-greene you shall take a pottle of Allome-vvater and put thereinto a handfull of Marigolds and let them boyle vvell till a yellow 〈◊〉 rise on the top of the vvater then take the quantitie of halfe a pound of greene coperas and as much of Verdigreaâ—e beaten to fine powder and put it vvith the haire into the vvater and so let it boyle againe a little space and then set it in some 〈◊〉 to coole for the space of halfe a day then take â—ut your haire and lay it vvhere it may drie This colour of Water-greene is good to angle with in all clayie vvaters from the Spring till the beginning of Winter If you vvill haue your haires yellow you shall take Allome-water as beforesaid and Marigolds and boyle them therein adding thereto a handfull of turmerick or for want thereof so much of green Walnut-leaues and mixing it with the vvater steepe your haires therein a day and a night then take them from them and drie them these yellow coloured lines are good also to angle with in cleare water if they be full of weeds â—edge and other water flowers for it is not vnlike to the stalkes thereof and the time best from Michaelmas till Christmas To make your lines russet you shall take a quart of Allome water and as much strong lee then put thereunto a handfull of soot and as much Browne of Spaine then when it hath boyled well an houre or two set it by to coole and being cooled steepe the haires therein a full day and a night and then lay the haires to dry This colour is good to angle within deepe waters whether they be riuers or standing pooles and are best to be vsed from Christmas till after Easter But if you will haue them of a darke browne colour then you shall take a pound of Vmber and halfe so much soot and seeth it in a pottle of Ale a good space then being coole steepe your haires therein the space of foure and twentie houres and then hang them vp to drie and if the colour be not darke ynough you may adde a little more of the Vmber and it will darken it These lines are best to angle with in blacke and muddie waters whether they be standing pooles or running streames and will endure all seasons of the yeare Lastly to make your lines of a â—awnie colour you shall take lime and water and mixe it together and steepe your haires therein halfe a day then take them forth and steepe them double so long time in Tanners ouze and then hang them vp to dry These lines are best to angle with in 〈◊〉 and heathie waters which are of a reddish or browne colour and wil serue for that purpose all the seasons of the yeare Now if with this colour or the greene you mix a siluer thred it wil not be amisse and with anie of the other colours a gold thred they will be much better to angle withall Also you must remember to make at each end of your lines good bigge loopes the one to fasten to the top of your rod the other to the hooke-line which commonly is not â—boue a foot long at the most To these lines there doth also belong Corkes or Floats which you shall make in this manner Take of the best and thickest Corke you can get and with a fine rape â—â—â—ing pared it cleane cut it into the fashion of a Peare bigge and round at the one end and small and sharpe at the other euer obseruing according to the bignesse of your line to make the bignesse of your corke as for a line of three haires a corke of an ynch or little more long and to the bigger lines bigger corks through this corke you shall thrust a quill and through the quill the line The corke serueth onely to let you know when the fish biteth therefore the lesse it is the better it is for it onely giues the lesse shadow prouided that it be euer in your eye for though some Anglers will fish without corkes yet it is not so good nor so certaine In placing your corke vpon your line you must put the small end downeward and the bigge end to the topward Now there be some Anglers which make their corkes of the fashion of
reading of old Writers or their owne ouer-reaching curiositie the ruine and ouerthrow of all good wits so many new inuented fashions of Building Tilling Speaking or Writing seeing that by such meanes in seeming to reforme things without the perfect knowledge of them men haue beene brought oftentimes vtterly to spill spoyle and marre the same And therefore I would not haue you to maruell if the Frame and Toile vsed about our French Countrey-Farme be not altogether like to that of former and auncient daies for it is my purpose following the Prouerbe which sayth That we must learne the manners of our auncient predecessours and practise according to the present Age to lay out vnto you the waies so to dwell vpon order and maintaine a Farme Meese or Inheritance in the Fields name it as you please as that it may keepe and maintaine with the profit and encrease thereof a painefull and skilfull Husbandman and all his Familie whereupon it commeth to passe that the countrey inhabitants doe call it at this day the onely or principall and greatest gaine that is because no other thing bringeth more gaine vnto the master thereof than the earth if it be well husbanded and reasonably maintained Now for as much as with good reason my countreymen of England may obiect against this Worke that albeit it may sort well with any soyle that is in any degree how much collaterall soeuer allyed to this temper clyme mixture of the French yet to vs that are so much remote in nature and qualitie and whoâ—e Earth giueth vnto vs for our most generall profit things and fruits either little or very stranger-wise acquainted with them and in as much as there may be found that difference in our labours which may equall the difference of our tasts they being as farre from our Barley as wee from their Vine and wee as farre from their Fruits as they from our Woolls I will after the faithfull translation of their noble experiences adde the difference of our customes and to their labors adde the experience and knowledge of our best Husbandmen hoping thereby to giue a publike content to ouâ— Nation who seeing the true difference of both Kingdomes may out of an easie iudgement both compare and collect that which shall be fittest for his vse and commoditie CHAP. II. A briefe shew of that which shall more largely â—e described in that which followeth THe better to helpe the memorie and as it were by the way of pointing out of our French Husbandrie I will propound and set before you a champion place seated in such a coast or corner as you may find not as you could chuse and there wee will prepare without extraordinarie costs or charges a House with all such appurtenances or verie neere such as are fit and requisite for our time as good Cato hath drawne and described for his in that Treatise of Husbandrie set downe by him for the Commonwealth of the Romans And in the same place we will entreat of the state and dutie of the Farmer his Wife his People Cattell flying Fowles and such other things At the one side of this House euen iust in the place whereupon the Sunne riseth and in one part thereof wee will place the household garden which neere vnto the borders of his quicke-set hedge shall containe a frame of Railes in forme of an Arbor for Vines to runne vpon for the furnishing of our household store with Veriuice and other necessarie hearbes for the house and we shall not altogether neglect or forget to prouide and plant in the same place hearbes sit for medicine And yet furthermore in this garden also you shall plant things to make your profit vpon as Saffron Teazill Woad red Madder Hempe and Flaxe if it seeme not better to reserue this part of Husbandrie for fields that are full of Fennes or waterish Places In the other part wee shall make a garden for flowers and sweet smels with his ornaments and quarters garnished with many strange Trees About the Hedge we shall set for to make pottage withall Pease Beanes and other sorts of Pulse as also Melons Citrons Cucumbers Artichokes and such like in which place wee shall entreat of Bees Next to our gardens were must dresse some well-defenced piece of ground or greene plot for fruits and there place our nurcerie for kernels and feeds and there plant such stocks as whereon we intend to graft After or next hereto our square of old growne trees and such as haue beene transplanted taken vp and remoued and together with these things we will write of Silkewormes and prescribe the waies to distill Waters and Oyles as also to make Cyders Next in order to our foresaid Greene plot lying neere some one or other little Brooke we are to lay our Medow Grounds or Pastures for feeding compassed about with Osier Elme Aller-tree and Withie and by the borders of such Hedge we will prouide some Poole of standing water or running Spring and next in order to these the great and large Medowes for the prouision and reuenues of the Lord. Betwixt the South and the North we will appoint and set downe Corne-grounds and teach how to measure them and describe their fashion and manner of â—illing in which place wee will speake of making and baking of Bread and ouer and aboue the moitie or halfe part of a hanging thing and the moitie of a Butt or little Hill In the place which is neerest vnto the South we will plant the Vine and withall declare the ordering of the same Wee will speake of Vintage and the making of common and medicinable Wines And thereto wee will adde the diuers sorts of Wines which grow in our Countrey of France Betwixt the North and the East we will place our Warren either vpon some Hill or in some other place fit to hunt in and in the higher grounds wee will plant small Wood and great Timber-trees not forgetting in the meane time any thing which may appertaine to the ordering and gouerning of Wood or concerning Carpentrie We will also make mention of Parkes for wild Beasts of the hunting of them but that in a few words for there is no need that a good Householder should trouble his braine with much hunting and of the breeding of Herons Finally we will briefely describe the order and manner of taking of Birds So that after all these things there shall not much remaine further to be added hereunto either concerning the pleasure or profâ—t of a Countrey Farme especially such a one as a man ought to desire which would liue carefully and within the compasse of reason vpon the labouring of his Land CHAP. III. What things are requisite before we goe in hand with building of this Countrey Farme AS concerning the proprietie of Inheritance whereof manie Authors both Greeke and Latine haue entreated so exactly and curiously I doe not at all intend to incomber my selfe therewith
man could desire in a ground of speciall and principall praise and commendation It is true that besides that Necessitie doth beget skill and prouoke and stirre vp men to take all possible paine industrie and care it doth also procure that there should not that discommoditie be found to offer it selfe which shall not be recompenced and counteruailed either by one or other commoditie as for example in hot places there are growne good Wines and Fruits of long continuance in cold places great store of sweet waters and sometimes sea-water which greatly encreaseth their profit in others for the most part when the Earth is barren in the vpper part it containeth some good things vnderneath as it falleth in Stone-pits Mynes and such other things which make the change for the better So then wee are to hold our selues content with such estate and condition as the place shall affoord where we must dwell and settle our habitation and if it be not such as some curious man in his desire or one that is hard to please might require and looke for then wee shall straine our selues to mend it by the meanes see downe hereafter There are verie few Farmes to be found so seated as that there is not something to be supplyed as want of Water in high and ascending places such as are the Countries of Beaux and Campaigne notwithstanding that their grounds there be strong as it happeneth in rising and mountainous places too great store of water in falling grounds and long valleyes such as are to be found in some places of Sauoy Daulphine Auuergne and Gascoigne in which places there is more pasture than tillage other quarters are giuen by nature to be sandie as towards the Towne of Estamps Saint Marturin de l'Archaut in Solongue and in the Countrey of Lands which notwithstanding cease not to be moist and waterish other quarters are chalkie and clayie as towards Rheims Troy and Chalons in Campaigne othersome are stonie as towards Saint Lou de Sâ—rans Tonnerre Vezelay in Daulphine and in the Pyrene Mountaines where is to be found great store of excellent Marble and some are rockie which are most fit for the Countries abounding with Vines Howsoeuer the case stand the building cannot happen in so inconuenient and strange a place but that a man may make choice to take the best quarter for the Sunne-shine as that which is most for the health and wholesomenesse of the inhabitants and apply it euerie way for his vse and ease If therefore a high and flat place as Beaux or high France doe want Water you must for a supply make Pooles right ouer against your Courts and Cesternes in your Gardens and as for your grounds you must draw furrowes therein in such sort as that the earth cast vp by the way may retaine moisture a long time and if the ground proue it selfe strong you shall not need to manure and dung it so oft neither yet to let it lye fallow more than euerie fourth yeare If you cast Pits you must digge them of a conuenient widenesse and length that is to say fouresquare but somewhat more long than wide after the fashion of the Pits Aranques which are in vse in the gardens of Prouence and Languedoc with their trough laid to the brinkes of the Pits to receiue such water as is drawne but if the water be so low in the ground that such kind of Pits cannot be made then there must Pits be made to go with a wheele and those so large as that at euerie draught you may draw vp halfe a pipe of water at the least which you shall emptie into particular troughes and keepe them for the vse of your People and Cattell but aboue all other things you must haue a speciall care to gather and keepe well all Raine water either in Câ—sterne or otherwise The Cesterne shall be set in such a place as that it may receiue all that commeth from such spouts as are belonging to roofes or lower lofts of the house It must be firmely and closely paued with clay and mortar and after drawne ouer and floored with the same mortar to the end that the water be not made muddie or â—ast of the earth and if there happen any clift or chinke you must stop it with Cement made of cleane Haire Tallow vnquencht Lime and yolkes of Egges well beat and made into powder and then all of them well mixed together The throat or passage for the water out of it shall be such as that appointed for the Pits or Wells Some cast into their Cesternes Eâ—les and other fresh water fish for to be fed and kept there to the end that the water may become the lighter by reason of their mouing and stirring of it and that so it may the more resemble the nature of running water but indeed such water is nothing wholesome for men as neither yet for beasts it were farre better to straw with greene hearbes all the bottome of the said Cesterne and cast in little pebbles of the Riuer vpon them for by this meanes rather the water would be made better Moreouer for the discommoditie of Wood you shall make leane the earth in certaine places neere vnto your lodging with grosse Sand Fullers earth and ashes from off the Earth after that you shall either sow or set there such Trees as you shall thinke that may serue you although indeed it were good to proue what kind of Trees would best prosper there before you wholly sow or set it If your place extend and reach vnto some running streame your medowes shall not be so farre off from it as your house which to be too neere a neighbour vnto Riuers would be a cause of procuring Rheumes and the falling down of some Roomes and yet it is not good to haue it too farre off as well in respect of watering of the Cattell as for the washing of Buckes Skinnes Line and Hâ—mpe for the whiting of Webs of Cloth if so be that you intend or purpose any such thing for the grinding of your Corne as also if onely the Riuer neere vnto you be nauigable to send that which you reape from your Fields vnto the Towne but you must chuse the highest peece of ground to build your dwelling house vpon I leaue out the pleasures of Princes and great noble Personages who for their delight sake doe dwell in Summer in wattie places excellently trimmed and beautified with waters and furnished with all delights for our householder may not in any case charge himselfe with further costs than this his state may well beare for Princes haue wherewith they may be at their change and varietie of lodgings according to the changes and alterations of the seasons of the yeare and to turne at their pleasure the square into the round and contrariwise In a drie place as Beaux and Champaigne and the mountainous Countries learnâ— to set your building so well as
great Sand is fast and yellowish it is then found to be good for Corne and when it is white and drie it is good for Wood and wild fruits But it behoueth the Farmer to apply himselfe vnto the nature and temper of his field and according vnto it to sow and plant in euery place such things as are best agreeing with them as Pulse Millet Panicke Ryce Lentils Fetches and other things which doe not require great store of fatnesse But in our English Soyles we find that our sandie and hard grounds doe beare best Barley at their first breaking or when they are fattest after Rye Oats Fetches or Tare The strong heartie and fat Soyle is good for Vineyards and is apt to beare great store of Wheat-Corne foreseene that the yeare be drie especially in the moneth of May but small store of any other encrease yea and if the times be much giuen to raine they will beare but a little Corne and great store of chaffe Yet if the Seeds-man haue a carefull hand in the bestowing of his seed and doe not as it were cloy or choake his ground therewith these fat Soyles will beare very well and sufficiently the first yeare either whole Straw-Wheat Pollard-Wheat or Barley and the second yeare Beanes Pease or both mixed together and the third yeare Wheat or Rye or both mixed together which is called Maslyne or blend Corne. A raw rough and tough Soyle is hard to till and will neither bring forth Corne nor any other thing without great labour howsoeuer the seasons be temperate in moisture and drinesse To helpe the same you must labour it most exquisitely harrow it and manure it verie oft with great store of dung so you shall make it better and lesse subiect to the iniuries of the Sunne Winds and Frost but especially desire that they may not be watered with raine for water is as good as a poyson to them The Clay and strong ground as that in Bresse and other plaâ—es of Partois craueth great and deepe furrowes when it is eared and euerie where else as euen in the verie places where stones lye deepe and ouer-couered againe with good earth and this to the end that the water may the better be conueyed away which is naturally mixt therewith and cannot so easily depart by reason of the clammâ—e sliminesse of the earth This plot is not so fit either for Trees or Vines except it be for some fruit Trees and those well husbanded and nourished If you build there then doe it vpon some high ground and neere ynough vnto the Riuer and cause the Easterne and Northerne quarter because such places are subiect verie much to putrifaction and verie vnwholesome The territories of Croye and Ardose are more sound and wholesome though they be more barren but it must be made better and much mended and employed onely to that which it delighteth in for the Baylife of the Husbandrie ought to know the nature of the ground and not to force it to beare that which is contrarie vnto it notwithstanding whatsoeuer you doe vnto it for the bettering of it for of forced grounds there comes as much profit as there doth of beasts by violence vsed towards them For suppose you may compell them yet it shall be to your great cost and charges by reason of their hurts maladies and otherwise for such cattell commonly stand not in good plight and state The old Prouerbe also saith That a Householder should giue greater heed vnto his profit and the holding out or continuing of that which he hath vnder his hand than to his pleasure and rare commoditie Euerie Countrie fit for good Vineyards is stonie and grauellie or full of pebbles and is found to be better on the South quarters or on the descent of the Hill lying on the side toward the Riuer This place is not so good for Corne in the plaine or â—lat places thereof you must make it better and dung it Make your buildings there on the sloping side which looketh into the Southeast where you may not remoue your selfe farre from the Riuer for the reason afore giuen The best Soyle is that which is blacke crumbling and easily turned ouer that is to say which easily falleth into small pieces in ones hand and feeleth light sweet and fat in handling like to that which is found in the countrey of Tourraine Maine and Anjou which are fertile in all manner of fruitfulnesse and aboundance of goods rich in Hills Vallies Pasture-grounds Vale-grounds Vineyards and all sorts of fruits but vpon good cause they giue place to Prouence part of Languedoc and Guienne and the better places of Aquitaine all which by reason of the heat of the South Sunne bring forth not onely in greater aboundance but their fruits of all sorts of better qualities and more forcible This is the land of Promise in our France and hath no discommoditie saue that of the Southerne wind which they call Austrault which except it be tempered by the Northerne winds doth almost euerie yeare engender vnhappie calamities both in men and beasts Wherefore in this Countrie the dwelling places and buildings must be set vpon a Hill and the South wind shut out and denâ—ed all entrance by lights except when it shall be needfull in the depth of Winter But to speake generally the Soyle may be knowne to be good and to beare great store of fruits by these means as if it be somewhat blacke or somewhat yellow if it 〈◊〉 not when it is ill tilled if it become not myrie when great store and abundance of raine shall fall vpon it but drinketh vp all the water that shall fall and therewithall keepe this moisture and refreshment a long time if in Winter time it become not hard in the vpper part thereof if without being husbanded or mended by great labour or fatnesse of dung it bring forth flourishing hearbes timber-trees straight thicke hauing great aâ—â—es and abounding with store of their seuerall fruits and those good and well-rellished in their kinds and if it yeeld great fruitfulnesse of Corne if by being watered or rained vpon it become blowne vp and as it were stretched out and blacke and not hard bound or turned white if the water springing forth of it be sweet or if the greene soddes thereof being broken in pieces and steept two or three houres in water that is sweet and of a good tast doe not marre or make worse the tast of such water which must be tried by tasting of it after that it hath beene strained and clarified For naturally water issuing out from a spring or wrung from something that hath beene steept in it retaineth and carrieth with it the tast of the Earth and on the other side if the Earth steept in Water the same Water doe after such steeping yeeld a sweet and pleasant rellish if cast vp and two or three dayes after throwne into the said ditch againe it
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
the other for hastâ—e Pease Beanes and such like being right necessarie 〈◊〉 your household vse yet notwithstanding you may sow anie of those seeds abroad 〈◊〉 your Fields or manie other remote Croft or Close well tilled for the purpose 〈◊〉 fully as much profit conueniencie especially your Hempe and Flax for you 〈◊〉 vnderstand that there be some Soyles so rich and fat that after you haue 〈◊〉 Wheat Barly and Pease successiuely yeare after yeare that then in stead of fallowing and giuing your land rest you may that yeare sow a full crop of Hempe whicâ— â—estroying the weeds and superfluous growths which spring from the fertilenesse of â—â—e Soyles makes your land apt and readie to receiue either Wheat or Barly againe â—nd so you neuer loose anie Crop at all bue haue euerie yeare something to reape â—â—om your ground whereas should you let it rest and bestow meaâ—ure vpon it as 〈◊〉 case of more barren earth you would so much ouer-rich it that it would either â—â—ildewe and spoyle your Graine or else choake and slay it with the aboundance of Weeds which the earth would vtter forth of it owne accord Againe if your land â—e with your neighbours in common amongst the generall Fields here a land and â—ere a land or here two and three and there two and three as it is a generall custome 〈◊〉 diuers places and that such lands doe butt vpon greene Swarthe or Grasse-â—rounds which are likewise common and on which both your selfe and your neighâ—ours must necessarily teather your Cattell which Cattell if at anie time they breake â—ose or by the negligence of their Keepers be stalld too neere the Corne may doe â—ou much hurt on your Graine in this case and to preâ—ient this euill you shall sow â—â—e ends of all such lands as butt on the grasse tenne or twelue foot in length as your and may conueniently spare with Hempe for vpon it no Cattell will bite so that â—n either of these cases aforesaid you shall not need much to respect the preseruation â—f your Hempe or Flax Garden The Inclosures of the Gardens must be such as the commoditie and necessitie of the place doth require that is to say of Walls if the reuenues of the House will beare it or of a strong and thicke Quick-set Hedge if there want either Pit-â—tone or reuenues to build the wall withall Notwithstanding it is least cost to speake the truth and more profit to inclose and compasse them in with a Quick-set Hedge than with a Wall for the Quick-set Hedge doth endure a longer time and asketh not so great charges neither to trimme it nor to repaire it as the Wall doth Such a one is that which is made of Brambles and Thornes as white Thorne or with the plants of Elder tree or other plants with tufted flowers mingled and set amongst the Brambles the same being cut by the taile and made plaine and euen when the time of the yeare serueth as wee see here in manie places of France Some there be that compasse and inclose their Gardens with Ditches and Banks but small to their profit seeing the moisture of their Gardens which should serue them is thereby conueyed away and taken from them and this holdeth in all other cases but where the ground is of the nature of Marishes The common inclosing vsed by Countrey men is of Thornes Osiers and Reedes but such Hedges doe require almost euerie yeare new repaire reliefe and making in putting new stakes therein whereas if it had an abiding and liuing root it would free the Gardeners of a great deale of trouble cost and trauell The ground of the Gardens must bee good of his owne nature free from Stones Durt and hurtfull Hearbes well broken and dunged a yeare before it be digged to be sowne and after it hath beene digged and dunged againe or marâ—ed you must let it rest and drinke in his dung and marle And as concerning the nature and goodnesse of it the Clayie Stiffe or Sandie ground is nothing worth but it must be fat in handling blacke in colour and which crumbleth easily in the breaking or stirring of it with your fingers or which hath his greene Turfes or Clods breaking easily vnder the Pick-axe and becommeth small with labouring as the small Sand and generally all grounds that are good for Wheat are good for Gardens It is requisite also to the end it may bring forth greene Hearbes in aboundance that it be a reasonable moist ground for neyther the ground that is much drie nor that which is much subiect to water is good for Gardens Notwithstanding if the Grounds belonging vnto the Farme happen not to haue this commoditie of idle and vnimployed ground to make Gardens you must remedie that soare as well as possibly you may The Clayie Stiffe and Sandie places must bee amended by Dung and Marle and would bee cast three foot deepe The Watrie place shall be made better if there bee mixt with it some Sandie or Grauellie Ground and therewith cast it round about with ditches thereby to draine and draw out the water annoying the Gardâ—â— And thus the good Husband shall doe his endeuour to amend and make in soâ—â— sort his ground more fruitfull Lee the dung which he layeth vpon it be either 〈◊〉 Sheepe or of Swine or of Horse or Pigeons or Asses according as the nature of 〈◊〉 ground shall require or of Oxe or Cow for albeit some Gardners thinke it of 〈◊〉 coole a nature and not so nourishing vnto tender hearbs as the other which are 〈◊〉 hot yet they are greatly mistaken therein for it melloweth the earth and enricheâ—â— it more than anie of the other and maketh it more apt to sprout and put forth 〈◊〉 encrease besides it doth naturally affect no weeds if it haue better seed to workâ— vpon Whence it commeth that the Garden so manured keepeth his hearbes 〈◊〉 the cleanest fullest and largest Also Ashes are a verie good meanure for Gardenâ— especially if the ground be apt to chap or breake into great rifts as diuers Claâ— grounds are neither if the soyle be answerable thereunto shall you omit Marâ—â— Sand Chalke Lyme or such like And the elder it is the better also in as much 〈◊〉 in time it looseth his filthie stinke and whatsoeuer other euill qualitie and getteth 〈◊〉 new kind of rottennesse which is more soft and more easie to be conuerted into the substance of the earth whereby good earth is made better and the naughtie amended This is the cause why such as haue written of Husbandrie in Latine haue called dung Lâ—tamen and Frenchmen Litiere because it maketh the ground meâ—â—â—e supposed when it is once mingled and incorporated with the same For dung that 〈◊〉 pure and of it selfe must not be laid vnto the roots of trees but first where thereâ—â— need of the shortest earth and afterward of dung The Hedge of Quick-set parting the Kitchin Garden and that other for delight would be
〈◊〉 that you make your Floores of such widenesse as that you may stride and 〈◊〉 your armes from one side to another according to that their said breadth to thâ— end that such as are to weed them or to rake them may from out of the said 〈◊〉 Pathes be able to reach into the middest of the Bed and not to tread with their 〈◊〉 vpon that which is or shall be sowne Wherefore if your said little Pathes 〈◊〉 two foot wide it will be ynough for to make them anie broader is but 〈◊〉 and losse of ground CHAP. IIII. Of the disposing or appointing of the Floores of the Kitchin Garden YOu shall dispose of your Beds in such sort as that they may be in the middest of your Garden giuing and allowing vnto your Turneps the largest roome and next to them the Coleworts and vnto them youâ— shall ioyne the space for great Turneps of both sorts and that of 〈◊〉 much ground as would make two of the former After these flooreâ— you shall make a path of three foot breadth after which you shall prepare otheâ— floores by themselues for Spinach Beeres Arrach Rocket Parsley and 〈◊〉 Againe you shall make another path of other three feet and on the further side you shall quarter out a Bed for Leekes and Cyues and ioyne thereunto two other for Onions and Chiboles and for Garlicke Scallions and Carrets By the side of 〈◊〉 floores you shall make out a path of three feet and a halfe and after it you shall makâ— manie floores for slips to be let vpon as well for the maintaining of a Plat for 〈◊〉 flowers as also for your Borders and yet further for your Winter pot-hearbs And it will be good to this end to prepare a Bed for Sage and another for Hysope and for Thyme 〈◊〉 another for Mariâ—rome and another for Lauander and another for Rosemarie and another for Sothernwood and another for small Cypresse againe one for Sauorie for Hysope Costmarie Basill Spike Balme Pennyryall and one of Camomill for to make Seats and a Labyrinth It shall be good also for necessitie sake for it concerneth the good Huswife 〈◊〉 know manie remedies for diseases and you must not doubt but that I my selfe 〈◊〉 learned manie remedies from the experiments and obseruation of those sorts of women to shape out below or in the further end of the Kitchin Garden neere to the inclosed ground for Fruits certaine Bâ—ds for Physick hearbes as for Valerian 〈◊〉 Asparagus Mugwort Asarum Bacchar Houselâ—â—ke Patience Mercurie Pâ—â—litorie Nicoâ—ana and other such like whereof we will make some short 〈◊〉 hereafter CHAP. V. Of the situation of the Beds of the Kitchin Garden IN such place as the Sunne shineth vpon at noone you shall prouide your Beds somewhat raised and well mingled with Earth and Horse dung and you shall let them rest sometime before they be sowne In one of which floores you shall sow in the encrease of the Moone of March 〈◊〉 seed of Lettuce and Purcelane for they will be growne as soone being sowed 〈◊〉 March as in Aprill for to set them againe in their floores when they be sprung 〈◊〉 halfe a finger In this same Bed you may put the seed of Pimpernell Harts horne â—rick-madame and Sorrell of England and other sorts for Salades all thicke and â—nd ouer head one among another to separate and set at large by themselues when â—â—ey be growne Looke verie well to your seeds that they be not too old that they 〈◊〉 winnowed and cleane that they be moist and oylie but not mouldie and by the 〈◊〉 of this Bed the breadth of two hands you shall sow Artichokes You shall so make a Bed for fine hearbes which in Winter serue for the Pot being kept drie â—nd for slips for the Garden of flowers as are Garden Balme Basil Costmarie â—hyme Hyssope Sauorie Marieroâ—â—e and Sage Againe it will be good to make 〈◊〉 to sow the seeds and kernels of Citrons Oranges Limons Pomegranats 〈◊〉 trees Bay trees and Date trees in and seeing they are hard to grow in this Counâ—rey because it yeeldeth no aire either from the Sea or fit for them it must be well and â—duisedly considered that in planting or sowing of them you set the smaller end vpâ—ard and that they be not tumbled on the side and when the Citrons and such like â—eeds shall be growne vp and sprung you must transplant and remoue them into â—ome Caske or such like thing that may be remoued hither and thither to the end to â—â—eepe them from verie much heat and excessiue cold and to couer vse them dainâ—ly according to the times and as shall be said hereafter In another Bed which shall 〈◊〉 a verie long one and toward the Quick-set Hedge and the Arbors you shall sow Cucumbers Citruls long and round Gourds In a plot long and narrow like the forâ—â—er because they must be oft watred and water powred at their roots you may sow Melons of diuers sorts And for feare of flying Fowle and Birds cast Thornes verie thicke vpon your â—eds and if they be sowne in the encrease of the Moone in Februarie for to haue â—hem the sooner to grow yea though it be in March yet spread vpon the Thornes â—traw and that such as is bright and let it be thicke that so it may the better defend â—hem from the danger of the Frosts which if you perceiue to be great as it falleth â—ut some yeares spread ouer them in stead of straw old or whole Maâ—s and yet in â—uch manner as that they may not lye pressing of the earth thereby to oppresse and â—eepe downe that which would spring and grow vp Or for a more perfect suretie â—oth to preserue your seeds in growing and to maintaine such as are growne how â—ender soeuer their natures be from all manner of Frosts Stormes or Colds which â—ither the Winter of Spring can anie way produce you shall take halfe-rotten Horseâ—â—tter and with it lightly couer all your Hearbes Seeds or whatsoeuer else you feare â—he sharpenesse of the Winter may annoy for besides that it is a defence and coueâ—ing against the bitternesse of all weathers it hath also in it a certaine warme qualiâ—ie which nourisheth and strengtheneth the Plants and makes them more forward â—han otherwise they would be by diuers weekes besides it keepeth your hearbes from running into the ground and hiding their heads in the Winter season and â—s if they were comforted with a continuall spring keepes them fresh and greene and fit for your vse at all times And what you would haue to continue still vpon their first Beds as the Cucumber Melon and other Fruites make some small separation betwixt them and the other and water them oft with water warmed in the Sunne and drawne a long time before hauing stood in the 〈◊〉 or Caske placed neere vnto the Well Notwithstanding all hearbes and
of Rocket gathered with the left hand and bruised in honied water and taken in drinke are soueraigne against the Iaundise and hardnesse of the Spleene Also Rocket being boyled and mixed with Sugar doth take away the Cough in little children Tarragon is made of Linseed prickt in manie places of the head of a red Onion the strongest and sharpest that may be found and put into well manured earth And after it hath shot vp the height of a foot or somewhat more you must take the slippes or branches and set them againe in the same earth and water them often Tarragon hath the same force and vertue that Rocket hath and is not to be eaten alone but with Lettuces and such like hearbes CHAP. XXVIII Of Smallage Cheruile Costmarie and Auens SMallage must be sowne in a well toiled ground and neere some wall for iâ— loueth the shadow and groweth well in all manner of ground And after that it is once sowne if it be not all pulled vp by the roots but that there be but one stalke left from yeare to yeare to seed it will continue for euer and it hath not anie great need of being weeded The good time to sow it is from the end of Februarie vnto the first day of September It hath the like vertue that Parsley hath not to eat but for Physicke It is good also for all blew stroakeâ— and bloud that is setled by reason of anie kind of blow The oyle thereof is likewise good for manie diseases and especially for the rawnesse that commeth in the throat if the place that is sore be oft annointed therewith It is true that Smallage stirreth vp the Falling sicknessee if we may beleeue Plâ—nie although that Galen in the curing of the Falling sickness doe prescribe the roots of Smallage and Parsley I haue tried by experience oftentimes that the leaues of Smallage chewed raw doe prouoke the termes of women Cheruile called in Latine Cerefolium loueth to be sowne in a ground that is well manured and in the time of Februarie March and Aprill and sometimes in August and September for to haue it in Winter and it would be often watered Cheruile doth shirre vp the stomacke and is verie good to prouoke vrine and purge the bloud Costmarie and Auens are verie pleasant hearbes to giue a sauour like Spice in Pottage and Salads They would be sowne in May and Aprill and remoued in Nouember Both of them haue the taste of Pepper and Cloues and therefore cannot but be good to comfort the stomacke Some to prouoke appetite make a greene sawce of Sorrell for to eat with meat Physicions doe greatly esteeme of the decoction of Costmarie against the Swimming disease Astonishments falling Sicknesse obstructions of the Lungs Dropsies and Iaundise as also for the Colicke Stone difficultie to make Water staying of the Termes for quicke deliuerie in Child-birth and to bring downe the after-birth CHAP. XXIX Of Asparagus THe hearbe Asparagus doth grow bigge in a fat and spongie ground that is free from stones well dressed plaine and smooth demanding no helpe of watering except a little in 〈◊〉 Some sow them in the Spring at the new of the Moone but it is better to set the rootes which spread and encrease better and sooner than the seeds whether they be sowne of seedes or set of rootes it must be done in furrowes three ynches deepe and a fathome ouer on euerie side standing one from another a good long foot put into euerie furrow two or three seeds euerie one off from another some nine ynches about fortie daies after the seeds doe gather together and ioyne one with another becomming one after you haue set them thus low you must cast vpon them the third part of the earth that you haue taken out of the furrowes which must be â—ifted before you put it there with an yron Sieue that so the Sunne may pierce the deeper and draw the Asparagus vnto it after this you must weed them oft and helpe them in October with some well rotted manure of Horse Sheepe or Birds or which is better with the filth and ordure of Sinkes and Priuies and the dust which falleth out of Wooll when it is beaten and againe vpon this the â—eeds and drosse of the Vine-presse and Grapes You must renew their ground oftentimes in Februarie and cast new dung vpon it you must doe the like also the second yeare in Februarâ—â— or March and likewise euerie yeare in October It is true that they must be remoued the second or third yeare and neuer to cut them vntill the third yeare and then in the moneth of May. In stead of remouing them it were better to vncouer their roots and to take away those that are supersâ—uons for to set in some other place and then to purge them of withered and rotten or corrupted branches in as much as Asparagus would neuer be remoued out of their place except it be when they grow too thicke together For doing so two or three yeares one after another it will fall out that all the intangled and folded one within another will be taken away and then you may prune and trimme those which you leaue standing which you must couer from foot to foot or from root to root with well seasoned manure being rotted and mixed with as much sifted mould sifting moreouer the same which was aboue before and putting it into his old place from whence it was taken and in such manner as it was found there Howsoeuer it be the yeare after they be planted there may well be taken from them some one of their stalkes and the other let stand to seed The stalke so taken away must be cut away not pluckt away for feare of doing hurt to the root For to haue Asparagus to grow faire and aboundantly you must couer the earth of the trenches with beasts hornes or else sow in the furrowes where you shall set them the powder of the hornes of Weathers or wild Rammes or some others and afterward you shall water them And this is the cause that maketh them grow naturally in the Medowes Others there are which say though it be a wonderfull thing that there must nothing be done to the hornes but onely bored through and to hide them in good ground and that of them will breed and grow Asparagus And to cause Asparagus to sprout and bring foorth often you must rake and weed and digge about them often opening their roots after that you haue gathered the fruit and straw vpon thâ—â— the powder of beasts hornes for the plant being thus handled will beare his 〈◊〉 otherwise Asparagus is a delicate fruit and wholesome for euerie bodie and especially when it is thicke tender sweet and not verie much boyled it giueth a good stomacâ—e vnto the sicke if it be vsed before meat it prouoketh vrine it openeth the obstructions of the reines and the liuer The root thereof applyed to
soeuer doth heale and cure the same presently it 〈◊〉 the like in old vlcers though they pierce vnto the bone iâ— you continue the vse of it so long as there shall be any need for it maketh the flesh to grow againe and consumeth the filhinesse of the vlcers which I my selfe haue proued in two 〈◊〉 of the nose caused of the French disease out of which the juice of this hearbe 〈◊〉 great store of vvormes to come Greene vvounds prouided that they be nâ—t 〈◊〉 deepe are healed in a day by putting into them of this juice and applying of thâ— drosse vpon them and if it happen that they should be deepe then it is but the â—â—â—ther washing of them with wine and then to put this juice into them and the 〈◊〉 thereof aboue and vpon them with a linnen cloth dipt into the juice also for 〈◊〉 more briefe and speedâ—â—hr curing of them it were good that they were washed 〈◊〉 and without with the same juice Nicotiana dried hath the like operation in the diseases and accidents aboue spâ—ken of the way to drie them is this You must take the fairest leaues and those also that are indifferent faire and put them vpon a file and afterward drie 〈…〉 the shadow hanging vnder some chamber doore not in the Sunne Wind or 〈◊〉 and so you may keepe them whole to vse them afterward thus dried or else in poâ—der And that I may particularly touch the diseases which the dried leaues are good for If you take of the best Tabacco or Nicotiana I doe not meane such as groâ—eth and is frequent with vs but that which is naturally good as hauing all his right both of Sunne and soyle and is brought from the Indians of which there are 〈◊〉 kinds according to the natures of the countries and the plantation of the herbe 〈◊〉 in leafe some in roll and some in ball and twine it verie hard as you can togethâ—â— then with a knife shred it verie small and spreading it vpon a cleane sheet of 〈◊〉 drie it ouer a gentle fire made of charcoale or other fuell that hath no stinke 〈◊〉 smoake then when it is cold you shall put it into a Tabacco pipe that is 〈◊〉 cleane or new 〈◊〉 the figure whereof is needlesâ—e to relate because the world 〈◊〉 so much inchaunted therewith that not any thing whatsoeuer is halfe so 〈…〉 this is now a daies and hauing slopt it hard into the pipe you shall with a 〈◊〉 candle or other sweet flame set it on fire and then sucking and drawing the 〈◊〉 into your mouth you shall force the fume forth at your nosthrills which fume 〈◊〉 the head be well couered make that you shall auoid at the mouth such 〈◊〉 sâ—â—mie and flegmaticke water as that your bodie thereby will become leane aâ— if 〈◊〉 had fasted long by which one may conjecture that the dropsie not confirmed 〈◊〉 be holpen by taking the same fume the same fume taken at the mouth is 〈◊〉 good for them that haue a short breath old cough or rheumes in which 〈◊〉 maketh them to auoyd infinite quantitie of thicke and slimie flegme The 〈◊〉 of the Mother otherwise called the Suffocation of the Mother is healed by 〈◊〉 this fume into the secret parts For the head-ach comming of a cold or windie cause if you cannot come by the greene leaues then take the drie moistening them first with a little wine and after drying them at liue ashes then afterward sprinkle vpon them sweet water and so applie them vnto your head or any other such place where you feele any paine you may doe as much with the powder of the leaues dried wingling therewithall things appropriat vnto the disease Such as are subject vnto swounings are by and by brought againe by taking at the mouth or nosthralls the fume of the said leaues burnt in respect whereof Indian women keepe this hearbe verie carefully because they be subiect to swounings Which is more the inhabitance of Florida doe feed themselues a certaine space with the fume of this hearbe whatsoeuer a certaine new Cosmographer say to the contrarie who seeketh by his â—yes to triumph ouer vs in this respect which they take at the mouth by the meanes of certaine small hornes the picture whereof you may see by the figure of the hearbe And the truth hereof we gather from them which haue beene in the countries of Florida and by mariners comming daily from the Indies which hanging about their neckes little pipes or hornes made of the leaues of the Date-tree or of reeds or of rushes at the ends of which little hornes there are put and packt many drie leaues of this plant writhen together and broken They put fire to this end of the pipe receiuing and drawing in with their breath at their mouth wide open so much of this fume as possibly they can and affirme thereupon that they find their hunger and chirst satisfied their strength recouered their spirits rejoyced and their braine drencht with a delightsome drunkennesse as also to auoyd out of the mouth an infinite quantitie of flegmaticke water But in that the fume of this hearbe maketh men somewhat drunke some men haue thought it to be verie cold and by that reason a kind of yellow Henbane which it resembleth much in his stalkes leaues cups and seed as we haue said before but we must know that the fume of this hearbe doth not make drunken so quickly and withall that this kind of drunkennesse doth not proceed of excessiue cold such as is found in Henbane but rather in a certaine atomaticall vapour which doth fill the ventricles of the braine All which vertues and properties besides that we haue proued and tried them in many diseases here in the countries of France to the great comfort of the sicke they also which come from the Indies and new world of Florida haue confidently auouched vnto vs to haue proued and tried the same in themselues hauing beene wounded and hurt when they made warre in the countrie against the rebellious and trecherous Indians who likewise affirme that much good is spoken of this hearbe euen of all the priests of these barbarous nations whereof they make vse in their Magicall practises and diuinations imagining that by the vertue thereof the things which they desire to know are reuealed vnto them And that it is so the sauage and bruitish Indians being accustomed to aske of their Priests the successe and euents of things to come is proued by the Priests for then they to fulfill the desires and requests of the Indians take the leaues of this plant and put them in a pipe or hollow end of a cane and being mixt with Wine they sup in and receiue it all at the mouth and by and by after they fâ—ll in a trance and become as men without life so long as vntill the hearbe haue ended his operation and then they rise vp halfe giddie and so
make answer vnto whatsoeuer any man hath demaunded of them but we must thinke that it is more probable that such like diuinatiâ—n doth proceed of some diuelish art rather than by vertue of this plant seeing withall that this barbarous and heathenish nation is ordinarily giuen to call vpon the wicked feend in all their necessities and he againe doâ—h so dazle their eyes that he maketh them to conceiue an infinite number of ambiguous and doubtfull things and false superstitions representing vnto them a thousand diuelish and dreadfull visions and apparitions thus is the simplicitie of this poore people deluded by the companie of the said Priests holding for a true and certaine oracle their vertue proceeding from this plant Furthermore when they are throughly disposed to see strange and fantasticall visions they burn the leaues of the said plant and take the fume at their mouth and nosthrils and verie presently after they become as it were depriued of sence falling to 〈◊〉 ground in a trance It is certaine that many Philosophers doe deliuer that there 〈◊〉 certaine plants which haue the like force and properties making men to dreame of 〈◊〉 infinit sort of things and those well pleasing to the spirit and vnderstanding of 〈◊〉 furthermore they assure vs that if a man take of the juice of it in any quantitie 〈◊〉 shall become beside himselfe for the space of three daies Dioscorides likewise saith That there are diuers plants which haue the same vertue as Mad night-shade a 〈◊〉 of the root whereof as he saith drunke with Wine doth bring dreames of 〈◊〉 things but not altogether vnpleasant but taken the double quantitie it makeâ—â— mad and taken foure fold it killeth if any man eat Anise-seed going to bed he shalâ— haue pleasant dreames in his sleepe but and if he eat turneps they will procure hiâ— noysome and troublesome dreames Furthermore the vse of the leaues of Nicotiana as well greene as drie and 〈◊〉 in powder are distilled in a glasse lembecke the water whereof is not lesse 〈◊〉 than the juice in wounds swellings kibes and the falling of the nailes of the â—â—gers if you powre of this water vpon the griefe and afterward couer it with 〈◊〉 clothes dipt in the same Some likewise draw an oyle out of it by descension to speake after the manner of Chymists in a glasse retort some also doe make thereof a chymicall salt both the one and the other are a great deale more excellent in the foresaid diseases 〈◊〉 the leaues juice powder or distilled water of Nicotiana forasmuch as quintessesces drawne out of simples are the subtile spirits thereof wherein lyeth the pure 〈◊〉 and sincere qualities of the matter from whence it is drawne we will not speakâ— here of the manner of distilling of the Chymicall oile and salt of Nicotiana but reserue the same for our booke of secret remedies The ointments of Nicotiana are made diuers waies notwithstanding that this 〈◊〉 simple taken and applied as we haue alreadie spoken at large be of greater vertâ—â— and efficacie I will onely make mention of two which seeme to me the most artificially described The first is take of the fairest greatest geenest and most roâ—â—nish leaues of Nicotiana that can be chosen a pound wipe them as cleane as 〈◊〉 possible with a linnen cloth from all dust earth and whatsoeuer other filth not â—â—â—ting them any thing at all bray them in a mortar of wood or marble with a woodden pestell afterward melt halfe a pound of sweet seame prepared that is 〈◊〉 from all manner of filmes and skinnes in a brasen vessell putting to the said 〈◊〉 the drosse and juice of Nicotiana stampt as hath beene said let it all boyle together in a brasen vessell at a small and soft fire set vpon a triuet or in Maries 〈◊〉 that is to say a cauldron full of boyling water vntill you see all the warrie part of the juice euaporated and that the rest haue got the consistence or just thicknesse of the forme of an vnguent The second ointment is such melt and boyle together perrosin new wax and turpentine vpon a coole fire in a brasse skellet of each threâ— ounces and when it is all melted and shall begin to froth take a pound of the drossâ— and juice of the leaues of Nicotiana so purged chosen and stamped as hath beenâ— said set them to boyle with the wax perrosin and turpentine the space of fiue or sixe houres more or lesse at a small and gentle fire of coales vpon a treuet or in a double vessell that is to say in a cauldron full of boyling water stirre the same continually vntill the watrie parts of the juice be consumed and spent and the rest boyled thicke like an oyntment after that straine it through a thicke canuasse and pâ—â— it againe into the skellet with halfe a pound of Venice turpentine not suffering it 〈◊〉 boile but stirring it verie well let it coole and put it into pots for your vse 〈◊〉 in dispensing the first and second ointment put not in the drosâ—e of the stamped herb but strayning it through a thicke strainer reserue onely the juice which seemeth 〈◊〉 me to be the better As concerning the properties of these two oyntments the 〈◊〉 is better for wounds onely canerous vlcers ringwormes skurfes and fire faces because it hath more force to clense and resolue which is the principall and chiefe propertie of Nicoriana not being hindered or restrained by the mixture of other ingredients The other Ointment is better to incarnate and consolidate all sorts of wounds to resolue impostumes and swellings to mitigate paines and other effects Besides these two sorts of Ointments there may be made a verie excellent Balme of Nicotiana Distill the leaues of Nicotiana with the iuice pressed out the drosse being cast away put it into a Glasse-violl with like quantitie of common Oyle set this Violl well stopt with gummie Wax in the Sunne a long time and tye vpon the top of it a strong parchment or else set this Violl in a Cauldron full of boyling water or burie it in Horse dung and let it stand there full fortie daies changing the dung sometimes the fortie daies expired you shall find a Balme in the Violl which is of no lesse efficacie than the quintesâ—ence of Nicotiana aboue mentioned as concerning all the properties that may be desired in this Plant. Lastly you shall vnderstand that the ashes of this Nicotiana is of no lesse soueraigntie and medicinall vse than the leafe before rehearsed for after you haue taken the fume of the Tabacco and that the powder is burnt into ashes you shall saue those ashes in a close boxe for they will cure anie greene wound whatsoeuer They are also most excellent for the skinning of anie soare or vlcer and if you steepe them in white Wine or Vrine and make a lee thereof but Vrine is the better because it hath a certaine sâ—ewt oylie substance
in it which comforteth and suppleth soares and with this ice if you bath anie old and inueterate vlcer it will take away the itch cleanse it and heale it If with these ashes also you rub your teeth it will make them white smooth and preserue them a long time from rotting See here friendly Reader the Historie of Nicotiana euerie where so much spoken of and esteemed and that according vnto the verie truth so farre as possibly I could find it out following the report and intelligences which I haue receiued of the Portugals Spaniards and our owne Countreymen which haue come hither these last yeares past from out of Florida which is the naturall soyle of the same as also such experiments as haue beene made here in France of the faculties and vertues thereof altogether like vnto those which that Plant which Florida as the naturall Countrey thereof doth bring forth and nourish Which if you haue not alwayes found in euerie point correspondent and answering vnto such effects as we attribute and giue vnto it yet you must not therefore condemne the Plant as though those were but fained and counterfeited properties and vertues which wee haue deliuered and reported of it but rather accuse the small care which is had in the planting of it here amongst vs assuring your selues that if you prouide for it such a soile and other comforts as it hath where it naturally groweth or somewhat neere thereunto for such in all respects cannot possibly be procured here in France by reason of the coldnesse and inequalitie of the aâ—re and that you husband it likewise as carefully as the Indians doe that then you shall perceiue that what I haue here set downe of in is verie faithfull and true CHAP. XLV Of female Petum THe experience which is the Mistresse of Arts and Sciences which hath beene had of the faculties and vertues of this hearbe which are almost like vnto those of male Petum the shape of the root stalke leaues flowers and seed of the same which is but a verie little one and in litâ—â—â—nesse onely differing from the figure and colour of male Petum doe giue vs some light and reason why wee should call this hear be by the name of female Petum and yet the more boldly for that of the seed of the male Petum this female doth oftentime spring and grow For it when the male Petum is in seed it happen to shed the same vpon the ground where it is planted and hath put forth then this ground the yeare following will not faile to bring forth the female Petum And which more 〈◊〉 if you sow the seed of male Petum in a ground that is not hot fat well turned and well manured but rather which is leane and â—andie in stead of bringing forth male Petum it will bring forth the female Petum and that in such aboundance as that you shall hardly rid the ground of it but that it will grow euerie yeare without being either sowne or planted Which must be an argument vnto vs that there is in Petum two sexes a male and a female like as wee are accustomed to doe in manie 〈◊〉 Hearbes and Plants hauing betwixt them some resemblance and affinitie as well 〈◊〉 their vertues as in their figure proportion and colour It is true that the femalâ— Petum hath a lesse slemme and lower the leaues not so great and shorter not so rosinie nor so manie the flowers not so much vpon carnation nor so large spread the seed more red the branches not so long nor so high neither yet so manie as the male Petum putteth forth And to vtter my iudgement and make a particular scripliâ—â— this small female Nicotiana hath his stemme or stalke of two foot height or then â— about cornered slimie and woollie set by distances with long leaues large pointed and sharpe soft vnctuous hoarie not notched and of a browne colour It bringâ—â— forth as it were a nosegay at the top of the stalke and vpon the branches from betwixt the leaues two flowers of a pale yellow which are like vnto the Cowslâ—p flowers and when they be fallen there remaine and stay behind cups and as it weâ—â— greene pots inclosed in small hoarie skinnes open aboue and hauing fiue or 〈◊〉 points but such as pricke not Within the cup is contained a seed which is verie liâ—tle of a browne tawnie colour the root is tender and fibrous Where the seed 〈◊〉 beene once sowne it soweth it selfe againe and encreaseth and multiplieth mightily This sheweth manifestly how greatly they are deceiued which call this hear be Prâ—â—peia as though it were a kind of Satyrion which commeth neere to that which is called male royall Satyrion for this hearbe which we call female Petum doth nothing resemble Satyrion neither in root colour figure disposition nor properties For female Petum hath manie small rootes a â—ointed stalke manie branches man 〈◊〉 long and large leaues being hot and drie as is the male Petum but Satyrion 〈◊〉 fewer rootes but grosler a stalke without anie ioint no branches fewer leaues flowers onely at the top of the stalke without cods and seed hot and moist in the third degree and good for nothing but to stirre vp carnall heat Monsieur Goâ—pill and Dodonaeus haue spoken more wisely saying that it is a kind of Henbane bearing â— yellow flower As concerning the vse and remedies which female Petum affoordeth they are as it were like vnto the vertues of male Petum for it serueth in stead of the othâ—â— when the other cannot be gotten and that in such sort as we haue declared that is to say in his leaues greene or drie powder seed iuice drosse and distilled water in oyntments and balme prepared after the manner that wee haue spoken of But you must obserue that the female Petum hath his particular properties as that the leaues put in a decoction for Clysters are singular for bloudie Fluxes and that the balme made thereof according to the manner aforesaid is a remedie not second 〈◊〉 anie other in the curing of the Cankers of the breasts and other parts and that the iuice thereof applyed is singular against the falling of the haire called Tinea the head being first shauen and that the iuice mingled with mans grease and applyed assuageth the paine and inflammation of the Gout and that taken inwardly it purgeth vehemently and that therefore it is to bee auoided and shunned vntill such time as his correctiue be knowne and the vse thereof in Purgations receiued CHAP. XLVI A briefe discourse of the root Mechoacan WIthin certaine yeares past the Indians Portugals and Spaniards haue sent vs the root of an hearbe which they call Mechoacan which hath vertue to purge the humors in the same sort that our vsuall purging medicines Our Countrey men giuen to admit of and easily receiue new things doe greatly esteeme of it euen vntill this present We will lay downe the historie thereof in briefe and as truly as
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—
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
and transparent which is a signe of their sufficient watering afterward boyle them in a vessel of brasse that is cleane or in a leaden vesâ—el so long as til they be tender vvhen they haue cast out all their waterishnesse put them to steepe in a Iuâ—lep made of one part of sugar and three of water for the space of foure and twentie houres afterward make them to boyle at a little fire so much as is sufficient take them out of the Iulep and put them in a glasse vessell and putting vpon them the Iulep of Rose-vvater thicke ynough of consistence that so it may affoord them as it vvere a crust you may if you vvill aromatize them with a little Amber and Muske To preserue whole Peaches you must pill them and cleanse them as carefully as may be and after boyle them whole or cut in quarters in a sufficient thin Iulep not to boile them to the full but onely to boile out their waterishnesse wherewith they abound and then after this in a better boiled Iulep to boile them vp to the full till they be become through tender and soft and finally to put them vp into some eaâ—then vessell and to couer them with the sirrup wherein they haue boyled For their longer keeping you may aromatize them with Cinnamon or Muske This manner of preseruing of whole Peaches is generall for the preseruing of all other grosse fruits as Peares Quinces Apples Abricots small Peaches and timely Peaches To preserue Cherries you must chuse the fairest sowre Cherries that you can full ripe for if they be not full ripe in boiling them toward the end you shall find nothing but skinne and bone cutting off their starts at the halfe and afterward boile them in their owne iuice with sugar in such proportion as that for euerie pound of Cherries you haue halfe a pound of sugar taking away the sâ—umme still as it shall rise in boiling of them when they shall be sufficiently boiled you must put them in glasse vessels and powre vpon them the sirrup wherein they haue boiled notwithstanding if the sirrup should still seeme waterish boile it more perfectly Otherwise and better put apart some quantitie of your said sowre Cherries which you shall presse to haue a sufficient quantitie of iuice in this iuice so soone as you haue pressed it out melt your sugar and not in anie other liquor boile them together presently and in boiling scumme them when the iuice is well scummed clarified and become red without taking it from the fire or making it loose his boiling put the Cherries thereinto to boile as long as needeth without anie stirring of them but looking well to the scumming of them with a spatule stirre them not from off the fire vntill they be perfectly boiled and that you shall discerne if you see the sirrup dropt vpon a trencher to fall into drops that doe not spread abroad for then it is exactly boiled and you must put vp your Cherries into their glasse vessels good and hot for to be kept In this manner you shall preserue Plums Ceruises Gooseberries and such other small fruits For the preseruing of Barberries you shall take the fairest and goodliest bunches of Barberries that you can find being gotten verie drie from the tops of the trees and as neere as you can from the Sunne side thereof being fully ripe and of one entire colour then with a pinne or needle you shall open the side and pick out all the stones or kernels from the same then to euerie bare pound of these Barberries thus stoned you shall take a pound downe weight of fine sugar well beaten and searced and so boile them on a gentle charcoale fire till the sirrup be thicke then let them coole and afterward pot them vp being sure to couer them all ouer with the sirrup But if you intend to make Conserue of them then you shall not need to stone them but onely picke them cleane from their branches taking all the sound berries and casting away all that are vnsound or spotted and so boile them in their sugar ouer a hot fire vntill they burst stirring them continually with a spatule of wood or steele made for the purpose and then straine them through a strainer not exceeding fine and squeese them so soone as is possible then being cooled pot it vp and vse it as you shall haue necessarie occasion This Conserue is most excellent against burning feauers or other pestilent diseases growing from inflammation or corruption of the bloud it comforteth the stomack and begets an appetite it cheareth all the spirits and being drunke in Iuleps bringeth the bloud to his true qualitie and taketh away all thirst inflammation or roughnesse in the throat or mouth it is also good for anie heat in the liuer For to haue paste of Plums first boile the Plums with a little water stirring them oftentimes that they may not burne too afterward straine and force them through a sâ—arce and weigh them that so you may put thereto for euerie pound foure ounces of sugar set all vpon the fire to boile againe and stirre them well not giuing ouer vntill all the scumme be consumed and spent which done make them readie as they are where you will afterward lay them in the Sunne to drie three daies and then shut them vp and in case that they grow moist or that there spring forth anie water out of them you must lay them in the Sunne againe This patterne of making this paste may serue generally for the making of paste of anie other fruits as Peares Apples Cherries and Peaches saue that you must haue respect vnto the quantitie of Sugar which shall be more or lesse according to the more or lesse moistnesse of the fruits which you are determined to make vp in paste To keepe Peaches or other fruits take Peaches or other fruits which you would keepe when it is faire weather and drie and opening them in the middest take out the stone then lay them all one day to drie in the Sunne or in an Ouen after that the bread is drawne out afterward take sugar well boiled and purified and annoint them ouer and lay them againe the day following in the Sunne and so annoint them ouer againe and so oft as they shall drie and vntill they haue gotten a sufficient crust and after keepe them at your pleasure To make Oliues readie against a day Take greene Oliues and cut off a little from the one side after lay them in water with lime and good sifted ashes but take withall that you must haue twice so manie ashes as lime and let them steepe in that sort the space of 24. houres after you shall take them out and wash them foure or fiue times in warme water afterward you shal put them in a stone or glasse vessell with salt water and this you shall change euerie three moneths and mingle amongst them common
which you distill because the â—legme commeth forth sometime first sometimes the last in the distillation as in the distilling of Aqua-vitae is stayeth the last notwithstanding that it be distilled diuers times in the distilling of the most part of other things it commeth forth first as in vinegar honie and such things and the thing is discerned by tasting of the first and last distilled waters And if it happen that the flegme be not seuered in this sort as indeed it is not in some such as with which it is mixt then the next course is to set such vvaters in the Sunne certaine daies in vessells couered with linnen clothes or parchment prickt full of small holes that so the excrementous part by such meanes may be consumed and wasted or if the Sunne faile as in Winter time then you must set your vessell contayning your distilled waters in other vessells full of vvater and cause them to boyle to the consumption of the third part The distillation is to be judged to be in good state and case if betwixt the fall of euerie drop you can account to the number of twelue and hence also is the judging of the force and quantitie of the fire to be learned and fetcht If any man desire that waters should haue some smell taste or other qualitie of something as of honie cinnamome camphire muske or other like sweet smelling thing whether it be to giue such smell to the thing that hath none at all or vnto something that hath a bad and vnpleasant smell as we will speake of by and by in the water distilled of mans dung it vvill be good to annoynt and besmeare the head of the still vvith these things or else to tie vp the same in some little knot of linnen cloth and hang them at the verie poynt of the spout or pipe to the end that the vvater distilling through this matter may retayne that smell or other qualitie intended And vvhereas distilled vvaters by force of the fire are euermore seene to retaine some impressions and printes of the heat it will be good presently after they be distilled to let them stand some time vncouered in the vessells wherein you meane to keepe them hauing yet therewithall regard that neither their small nor any part of their force doe vvaste or spend and therefore to take the fittest course it will be best to set your vessell close and fast stopt in some cold place in moist sand to diminish and take away the great heat of the same Notwithstanding you must marke and know that cold waters vvhich shall be distilled in Maries-bath will haue no great need to be so vncouered but that they rather must be set in the Sunne in a glasse vessell not altogether full or else that they with their vessell be set ouer head and eares in hot sand for the space of fortie daies to the end that their flegme and thickest humour may be consumed If your distilled vvaters become troubled you shall restore them to their clearenesse by putting thereinto some one or two drops of Vinegar for euerie pint of water CHAP. LXV Of the particular manner of distilling of Hearbes Rindes Flowers and Rootes DIstilled vvaters are of diuers sorts and vertues some are physicall or medicinable as the water of roses sage marierom and such like Others are nourishing as restoratiues and many both medicinable and nourishing as nourishing restoratiues vvhereinto are put medicinable things Others are purgatiue as the water or liquor of rhubarbe if it were new and greene Others serue to grace the face and hands and to make beautifull Others for to gratifie the nose by yeelding a sweet smell as those which are drawne out of spices and sweet smelling simples vsed also to vvash the hands face and whole bodie and againe all these waters are either simple or compound but we will first speake of the simple medicinable ones Wormewood must be distilled in Maries-bath to draw out his vvater in such sort as that it may expresse by smell and taste from whence it came and for the better doing of it you must see that you distill it not verie new but somewhat dried and afterward infusing it a little in wine to distill it in Maries-bath or in hatâ— ashes Mugwort Agrimonie Sorrell and such other like plants are thus distilled also but with obseruation had of the generall things specified before Thus the water of Winter cherries is distilled seruing against the stone and grauell as well of the reines aâ— bladder The vttermost pilling of common vvalnuts vvhether it shale willingly or no may be distilled in the moneth of September and the water drawne from them drunke in small quantitie with a third part of Vinegar is a certaine remedie against the plague if before drinking of it you cause the partie to be let bloud it is singular good also to make gargarismes of for the vlcers of the mouth it is good also to foment goutie places withall and good to colour the haire blacke Water distilled of the leaues of the Walnut-tree in the end of the moneth of May is singular for to drie and cicatrize vlcers if they be washed euening and morning with a linnen cloth moistned therein To distill strawberries you must let them putrifie in a glasse vessell putting thereto a little salt or sugar and then afterward to extract and draw out their water which is verie soueraigne against venime as also to take away spots to prouoke the termes and drie vp weeping eyes it will performe all these vertues in admirable manner if there be mingled with it a little Aqua-vitae The inward rinde of the ash-tree being distilled doth yeeld a singular water against the plague if it be drunke in equall quantity with aqua-vite as three 〈◊〉 of either especially if the same drinke in the same quantitie be drunke againe vvithin three houres after it is good also being dropt into the eares for the noyse in them The stones of blacke cherries being broken or the kernells alone distilled make a vvater vvhich doth quite take away the fit of the Falling-sicknesse in young children presently after that there hath beene put into their mouth about an ounce The distilled vvater of new filberds drunke the weight of two drams is a present remedie against the collicke and gripings of the bellie a thing that will not failâ— hauing beene proued and tried The vvater vvhich is distilled of the barke of Danewort or Elder-tree being oftentimes drunke doth euacuate and draw the vvater out of such as haue the dropsie The vvater of betonie You must stampe the leaues of betonie and infuse them a certaine time in Wine and after distill them The vvater of balme and sage is distilled in like manner The vvater of betonie is good for the diseases of the head reines and bladder The water of balme rejoyceth men keepeth away the fits of the Apoplexie and Falling-sicknesse
ounce then take three or foure Citrons and cut them in sufficient thicke slices which done infuse all this in a sufficient quantitie of Rose-water for the space of three daies distilling it all afterward in Maries bath at a small fire the distillation done put thereto a scruple of Muske Water of Roses musked Take the buds of Roses and cutting out the white put them into the Stillitorie and in the middest thereof vpon your Roses put a little knot of Muske and so distill them Water of Spike Take Spike before the flower be altogether blowne and taking away all the wood from it lay it on a bed within the Stillitorie afterward lay vpon that bed a bed of Roses almost blowne and thereupon some dozen of Cloues but and if you haue not Spike then you may put Lauander in his place distill it at a moderate fire and with as little ayre as possibly you can giue it And when the distillation shall be as good as finished beâ—prinkle the matter with a little verie good white Wine and so finishing your distillation keepe your water in viols well stopped Damaske water Take two handfuls and a halfe of red Roses Rosemarie flowers Lauander and Spike flowers of each a Pugill of the sprigges of Thyme flowers of Cammomile flowers of small Sage of Penyryall and Marierome of each a handfull infuse them all in white Wine the space of foure and twentie houres then put them into the Stillitorie sprinkling it with verie good white Wine and scatter thereupon this powder following take an ounce and a halfe of well chosen Cloues an ounce of Nutmegs of Beniouin and Styrax calamiâ—a of each two drammes make them in powder The water that shall be distilled must be kept in a vessell verie well stopped There is also made a verie sweet water of cleare Myrrhe if it be new guâ—mie and diuided into small gobbets and set to steepe in the iuice of Roses six times as much in quantitie as the Myrrhe It must be distilled vpon hot ashes at a small fire for and if you should encrease it there would come forth oyle with the water Such water being dropped but onely one drop of it into an hundred of well or foâ—â—taine water maketh it all to smell most sweetly Rose-water sweetened with Muske Take a Glasse-vessell of the fashion of an Vrinall that is to say wide below and straight aboue therein put twelue graines of Muske or more and stop it close with good Parchment setting it in the Sunne for foure or fiue daies then take another vessell of the fashion of the first which you shall fill with Roses dried a verie little and stamped then stop that vessell also with a verie thinne Linnen cloth or with a Strainer afterward put the mouth of the vessell wherein the Roses be into the mouth of the other wherein the Muske is luâ—e them well together and set them in the Sunne in such sort as that the vessell with the Roses may stand aboue that wherein the Muske is and that in some window or such other place where the Sunne shineth verie hot and by this meanes there willâ— water distill downe vpon the Muske which will be good either to be vsed aboue or mingled with some other Otherwise Take twentie graines of Muske 〈◊〉 Cloues Galingall Schaenanthum graines of Paradise Mace and Cinnamome of each an ounce bray them all together and put them into a Stillitorie with a 〈◊〉 and a halfe of Rose-water then let them stand so foure or fiue daies and afterward distill them Water of Oranges Take the pilles of Oranges and Citrons when they are greene of each halfe an ounce of Cloues fiue or sixe of the flowers of Spike or Lauander newly gathered six ounces infuse all together in six pound of rose-Rose-water the space of foure or fiue daies afterward distill them Water of Orange flowers Take flowers of Oranges and distill them in a Glasse-Stillitorie or in an earthen one verie well baked and glased hauing but a small fire you may also put vnto them the flowers of Citrons if you thinke good The water must be kept in Glasse-bottles couered with fiâ—e Mats and well stopped The counterfeit water of Orange flowers Take the buds of red Roses the most double that can be found but take their yellow from them make a bed thereof in the Stillitorie and aboue it another bed of the flowers of Lillies afterward againe another of Roses and then another of the flowers of Lauander and then another bed of Roses againe and betwixt euerie one of these beds cast and sow some bruised Cloues and in the middest of all make a little pit in which you shall put certaine graines of Muske or Ciuet or Ambergreece or some sort of perfume afterward distill them all at a little fire Reserue the water in little bottles couered with fine Mats and well stopped A sweet smelling water Take Marierome Thyme Lauander Rosemarie small Penyryall red Roses flowers of Violets Gilloflowers Sauorie and pilles of Oranges steepe them all in white Wine so much as will swimme aboue the said hearbeâ—â— afterward distill them in a Stillitorie twice or thrice keepe the water in bottles well stopped and the drosse or residence to make perfumes CHAP. LXXI The fashion of distilling water for Fukes NOw albeit that a good Farmers wife must not be too bufie with Fukes and such things as are for the decking and painting of the bodie because her care must wholly be imployed in the keeping and encrease of her household-stuffe notwithstanding I would not haue her ignorant of the manner of distilling of waters for Fukes not that shee should make vse of them for her selfe but that shee may make some profit and benefit by the sale thereof vnto great Lords and Ladies and other persons that may attend to be curious and paint vp themselues Now all such waters in generall serue for three purposes The one is to smooth and keepe neat the skinne as well of the face as of the other parts of the bodie The other is to colour the haire of the head and beard and the third to make white the teeth Some of these are simple as the water of the flowers of Beanes of Strawberries the water of the Vine of Goats milke of Asses milke of whites of egges of the flowers of Lillies of Dragons and of Calues feet others are compounded of maine ingredients as you shall know by the briefe collection that wee shall make of them Water of Strawberries Take ripe Strawberries set them to putrifie some certaine time in an earthen vessell putting thereto a little salt or sugar and afterward distill them This water will cleaâ—se away the spots of the face and the spots of the eies caused either of hot or cold humours it will be more effectuall if you infuse the Strawberries in Aqua-vitae before that you doe distill them Water of Beane-flowers Take the flowers of
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
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
the cakes which liquorish women vse to make of the meale It must not be sowne but in the midst of Summer whiles the times continue drie and that there is no raine looked for of a long time for the raine doth hurt it after it is sowne cleane contrarie to other plants which all of them reioice in raine after they are sowne The oyle which is pressed out of the seed of Sesame doth neuer freeze and is the lightest of all other Oyles and yet being mixt with Wine or Aqua-vitae sinketh to the bottome There is no account to be made of this graine for nourishment because it is giuen to ouercome the stomacke and is hardly digested as is all oylie matter Lentils LEntils must be sowne at two times in Autumne and most commonly especially in France and cold Countries in the Spring time whiles the Moone encreaseth vnto the twelfth thereof and either in a small or little mould or in a fat and fertile ground for when they be in flower they destroy and spoyle themselues through too much moisture or by putting too farre out of the earth And to the end they may grow the more speedily and the greater they must be mixt with drie dung before they be sowne and foure or fiue daies after that they haue beene so laid to rest in this dung to sowe them They will keepe long and continue if they be mingled with ashes or if they be put in pots wherein oyle and preserues haue beene kept or and if they be sprinkled with vineger mixt with Beniouin Lentils howsoeuer auncient Philosophers had them in estimation are of hard digestion hurtfull to the stomacke filling the guts full of wind darkening the sight and causing fearefull dreames and withall are nothing good if they be not boyled with flesh or fried with oyle Fasels FAsels grow in stubbly grounds or rather a great deale better in fat grounds which are tilled and sowne euerie yeare and they are to be sowne betwixt the tenth of October and the first of Nouember or else in March as other pulâ—e after that the ground hath beene eared about the eleuenth of Nouember They must be sowne after that they haue beene steept in water for to make them grow the mose easily and that at large when they are sowne and alwaies as they ripen to gather them They make far grounds where they be sowne they are accustomed to beare much fruit they keepe a long time they swell and grow greater in boyling and are of a good pleasant tast vnto all mâ—ns mouthes It is true that they are windie and hard to digest but yet notwithstanding they are apt to prouoke vnto venerie if after they be boyled they be powdred ouer with Pepper Galanga and Sugar and yet more specially if they be boyled in fat milke vntill they burst If you mind to take away their windinesse eat them with Mustard or Caraway seed If you haue beene bitten of a Horse take Fasels chew them and apply them so chewed vnto the greene wound Young gentlewomen that striue to be beautifull may distill a water of Fasels that is singular good for the same end and purpose Lupines LVpines craue no great husbandrie are good cheape and doe more good to the ground than anie other seed for when as Vineyards and arable grounds are become leane they stand in stead of verie good manure vnto them Likewise for want of dung they may be sowne in grounds that stand in need to be dunged if after they haue put forth their flowers the second time they be plowed vnder the ground they grow well in a leane ground and such as is tyred and worne out with sowing and they may be sowne in anie ground especially in stubbly grounds such as are not tilled for in what sort soeuer they be sowne they will abide the roughnesse of the ground and negligence of the husbandman neither doe they craue anie weeding as well in respect of their root which is single as also for that if it were hurt they would die presently and because also that it should bee but labour lost for they are so farre off from being infected and wronged with weeds that they euen kill them and cause them to die And this is the cause why manie sowe them in the middest of Vineyards to the end they may draw vnto them all the bitternesse of the Vineyard as being the qualitie most familiar vnto them and with which they best agree Notwithstanding they may not be sowne deepe for when they flower they are made no account of Of all other kinds of Pulse they only stand not in need to be laid vp in Garners but rather vpon some floore where the smoake may comâ— vnto them for if moisture take them they will grow full of wormes which eate vp that which should make them sprout and that which is remaining can doe no good they must be gathered after raine for if it should be drie weather they would fall out of their cods and be lost Lupines are good to feed Oxen in Winter but they must be steept in salted and riuer water and afterward boyled they serue also for to feed men to make bread thereof when it is a time of dearth of other corne Some doe note this speciall propertie in them which is that they turne about euerie day with the Sunne insomuch as that by them workmen are taught the time of the day though it be not cleare and Sunne-shine Lupines stampt and laid vpon the nauell doâ— kill wormes in little children the decoction thereof doth prouoke the termes of women and taketh away the obstructions of the sight by reason whereof manie doe wish them to be taken of young maidens and women which haue pale colours Their meale is singular good in caâ—aplasmes to resolue the swelling of the Kings euill and other hard tumours as well boyled in honey and vineger as in honey and water and likewise for the Sciaâ—ica Beanes BEanes must be sowne in a fat soile or else a ground that is well manured and eared with two earings and although it be in stubbly grounds and seated in low bottomes vvhither all the fat and substance of the higher parts doth descend notwithstanding the earth must be â—liâ—ed and cut small and the clods broken before they be sowne for albeit that amongst all the other sorts of pulse there be not any that doe so little vvaste and the strength and juice of the earth notwithstanding they desire to be vvell and deepe couered vvithin the earth they must be diligently vveeded at such time as they peepe out of the earth for so the fruit vvill be much more and their coddes farre the tenderer They may be sowne at two times of the yeare in Autumne vvhere it is a strong ground and the beanes be great and in the Spring especially in this Countrie in a vveake and light ground the beanes being but small and of the common size those vvhich are sowne in Autumne are
more worth than the other so that the hindes let not to say That they had rather eat the huskes or stalkes of beanes sowne in due time than the beanes themselues of three moneths old because they yeeld more fruit and haue a greater and better stored graine But at what time soeuer you sowe them you must haue speciall regard to sowe them all about the fifteenth day after the change of the Moone because that in so doing thâ—y will be the beâ—ter loaden and because they will not be so much assailed of little vermine as and if the Moone were new The day before they be sowne you must steepe them in the lees of Oliues or in water of Nitre to the end that they may beare the more fruit be more easie to boyle and not to be subiect to be eaten of Weeuils or Larkes They must likewise reape and pull them vp in the new of the Moone before day and after leaue them in the ayre to drie and thresh them out before the full Moone and afterward carrie them into the Garner for being thus ordered vermine will not breed in them Againe they proue more profitable being planted than sowne in a good ground that is well dressed tilled fatted and manured vvhich said ground if it be sowne the yeare following with Wheat will yeeld a more copious and plentifull haruest in as much as Beanes doe fatten a ground more than anie other kind of Pulse If you would keep them long you must sprinkle them with salt water but if you meane to boile them you must bee sure to keep the salt from them because salt-water doth harden them they must not be left in the cold aire for the cold also doth make them the harder to boile To keepe them from being euen of wormes they must bee annointed or rubd ouer with oile-oliue one after another vntill such time as they be well liquored with this oile The flowers of Beanes notwithstanding that they be of a pleasant and delightsome smell doe hurt a weake braine and such a one as is easily carried away and ouercome And hereupon it commeth to passe that there are a great number of fooles when Beanes are in flower Thus much for the French experience of Beanes which doth indeed more concerne the Garden-Beane than those which are continually in vse amongst Husbandmen Therefore to come to the profit and true knowledge of the husbanding of Beanes you shall vnderstand that they are onely to be sowne in a rich stiffe ground that is verie fertile as namely the black or blew clay for in other earths they â—oy but a little and they will grow with one eaâ—ing onely which would be done at the beginning of Ianuarie vpon such earth as hath borne Barly before or else vpon greene-swarth which hath not been plowed long before it must be plowed deep and haue a great furrow turned vp then you shall let it lye till it haue taken frost and raine then vpon the next faire season being about or soone after S. Valentines day you shall sowe it and harrow it As for the weeding of Beanes it is to no purpose for they are of themselues so swift of growth that they will out-grow all weedes And if they haue anie Pease mixt amongst them which should euer be for it is the surest seed they will smother vp and destroy all sorts of weedes They are because of their vpright growing better to be mowne with sythes than cut to reapt with hookes they aske little withering for so soone as the cod turnes blacke the stalke dryes The vse of them is principally for prouander for Horses or to mixe with Barley Wheat or Rie to make bread for hind-seruants or for hunting or running Horses but then commonly they are vsed simply of themselues or else mixt with Wheat onely for the mixture of Barley or Rie is not good for Horses of that nature except for some cause physicall as to keepe them soluble in their bodies and so forth The Garden-Beane is good for men to eat being boyled and mixt with butter vineger and pepper or for want of butter with oyle-Oliue The cods also are a verie good food being boyled whilest they are greene and tender Lastly the water which is distilled from the flowers of Beanes is good to take away the morphew or spots in men or womens faces Small Peason SMall Pease are no lesse profitable for the fatting of ground that is leane than Lupines It is true that if you looke to haue good store of them and well-codded you must sowe them in fat and warme grounds and in a temperate and moist time as in Februarie or March and sometime in September in the increase of the Moone and yet it is hard for them to endure and hold out the Winters cold for they alwaies desire the full fruition of the Sunne and doe grow a great deale the fairer when they doe enioy it accordingly and when also they are borne vp to that end on stickes rather than let fall flat to the ground to creepe vpon it they must be sowne thinne because their stalkes doe spread themselues further than anie one other kind of pulse They are verie subiect to be eaten within of Wormes and yet those which are so eaten of Wormes are better to sowe than the other which are whole and sound For this cause if you will preuent the Wormes that they may not hurt and hinder your corne sowe Peason first in the place It is true that for the better growth and prospering of them the thicke and grosse seed is most conuenient to be sowne especially if it be laid in water to steepe therein a night because thereby they grow the more easily and lose some part of their saltnesse in being steept by which meanes they recouer their naturall verdure againe They must be gathered in the decrease of the Moone presently vpon their being ripe for else they drie vp and fall out of their swads The earth wherein they are sowne standeth in need but of one earing Cich Peason CIch Peason doe likewise grow in fat and moist places they must be sowne in a rainie time they doe greatly load and burthen the earth and for that cause are neglected of the wiser sort of husbandmen Notwithstanding if you will sowe them you must steepe them in warme water a day before that so they may grow and put forth of the earth the sooner and greater Some to haue them grow the fairer doe steepe them and their cods in nitrous water To keepe them that passengers and other folke may not gather them to eate when they are ripe you must water them fiue mornings together before the Sunne rise with water wherein haue beene steeped the seedes of wild Cucumber and Wormewood and the dew within fiue daies after will haue taken away all the bitternesse thereof Such practises are likewise good for to be vsed about small Peason and Beanes The vse of them is good for such as are
very rightly thereof saying that such sweet wine is of thicke substance that it passeth not so easily through the bodie and that therefore it nourishetâ— more than that which is of a thinne consistence and substance Hee saieth further that it swelleth vp the stomach and like the liquor of grapes before it hath wrought it looseth and troubleth the bellie and inward parts And this must bee vnderstood of sweet wine which is not come yet to his full ripenesse and not of that which is thinne cleare ripe and alreadie throughly concocted Which kind of sweete white wines are sent hither in great aboundance from the countrie of Aniou and they hold their sweetnesse two or three yeares Such sweet white wines are not so hurtfull as those which are not ripe or which are thicke they prouoke vrine sufficiently loosen the bellie and moisten Wherefore you must diligently and wisely discerne and distinguish the sweet wine which is crud and vnconcted from that which is already ripe and fit for to be vsed All sweet white wines do nourish aboundantly but yet more or lesse according to the proportion of their thicknesse and grosnesse and for this cause such as haue need of restoratiues must vse sweet wines especially if their reines liuer and spleene stand sound and free from all infermitie for when the principall parts be obstructed and the veines full of grosse bloud then wine that is of subtile substance is most needfull and profitable When the veins are replete with cold and grosse bloud then sharpe strong and mightie wines are more conuenient If the veines be full of hot and thicke bloud the wine that is sharpe and old is not good but rather a claret or white wine that is very watrie yea and somewhat greenish if the stomach wil beare it and the soile of the countrie permit it Galen affirmeth that no white wine heateth greatly and that such as heateth much cannot bee sweete And yet notwithstanding there are brought vnto vs out of hot countries many white wines that are very hot And we haue likewise sweet vvines partly growing in our owne countrie of France as at Longiumeau and Tonnerrois called vvhite beaten vvine partly brought from the countrie of Anjou excellent good and very hot which in taste resemble the sauour and relish of a Hippocras made of vvhite vvine and will hold and continue sound and perfect good three foure yea sixe yeares In Greece their vvhite vvines are not found to bee very pleasant and sweet as in this our countrie there are not to be found any red wines very pleasant except vpon their new pressing out Notwithstanding the countrie of Bordelois doth furnish vs with sufficient quantitie of red wines that are very sweet but they are all of them of a thicke substance and their iuice or liquor breedeth very many obstructions Harsh and course vvines do procure vrine more than the sweet but lesse than such as are of a middle kind betwixt both and yet againe those which are tart and sower doe also prouoke vrine more weakely than those vvhich are of a middle temper The rough and course wine doth corroborate the stomacke and principall parts by his astringent facultie prouided that the stomack be furnished with sufficient strength and force of heat for otherwise in a cold and weake stomack it proueth for the most part to be hardly concocted and digested Of all other vvines it least hurteth the head but therewithall it proueth to be the slowest in distributing it selfe abroad into the veines and substance of the bodie for which reasons it falleth out to be vnfit to be vsed in swownings sodaine faintings and all other feeblenesse loosenesse and languishing of the strength as also where there are any notorious obstructions in the principall parts But which more is it bindeth the bellie or else looseth it not sufficiently We haue spoken of greenish white wines whereunto the reddish greene wine hath like qualities especially if it be of a thinne substance and waterie and yet more if it be thinne waterie and pale Generally the greene or raspe wine in as much as it containeth more water than wine nourisheth the bodie but a little is of hard digestion and so it moueth windinesse and wringings in the belly because it is of a cold temperature Hence it commeth that old folkes cold and moist natures and such as haue weake stomackes receiue damage by it and next vnto these such women as haue not their termes aright and are subiect to pale and swarth colours Notwithstanding it passeth away speedily by vrine because it is thinne and annoyeth not the head and for this reason it is very profitable for all hot and moist natures as for young folkes vvhich haue a boyling and burning bloud in them if their stomacke be in good state especially in Summer time for which respect being dilayed with a sufficient quantitie of vvater it will serue very fitly in like manner as the vvine called of the Greekes Oligophorum in all such agues as wherein wine may be permitted saue onely that it is somewhat hard of digestion and causeth many obstructions Such greene vvines as together with their greenenesse are astringent or sowre are without comparison more hurtfull than any other euery way and in all respects because they hardly ripen and concoct ingender obstructions and passe very slowly either by vrine or stoole Notwithstanding they become ripe in time if they be let alone in cellars till the raw and crude parts thereof be ouercome by their owne proper and naturall heat But it shall not seeme to exceed the bounds of reason if wee discourse somewhat more freely of the verdure of our vvines to the end wee may be able to discerne and find out that which is in vvines by way of purchase from that which is naturally in them Galen writeth That the astringent qualitie in vvines is separated and remaining apart from their verdure as their goodnesse is from their badnesse besides it is very likely that in hot and drie Countries there are not any greene vvines growing naturally but in this our Countrie of France there are many greenish vvines pressed out from grapes that are not yet ripe but especially in cold and moist yeares some which are verie thinne and waterie others more thicke and grosse and by that meanes either astringent or else rough and harsh strong and mightie vvines if they be neuer so little tainted with greenenesse presently they become sowre and altogether vnmeet to be drunke But such as being pressed out from grapes scarce halfe ripe differ not much from the greenenesse or sharpenesse of common veriuice if they be not concocted by little and little through a strong and forcible heat contained in their crude and raw matter and so in the end become ripe their greenenesse being by little and little diminished and such are not passing of a yeares continuance seruing rather for the rude and homely people than for daintie and delicate personages
For certaine all greenenesse in vvine is a fault in those vvines vvherein it is but yet that is the worst of all the rest which happeneth vnto vvines sometimes good and commendable either by being kept too long or else by hauing beene ill kept or otherwise by some other occasion lesse dispraiseable and hurtfull vvithout comparison is that which happeneth in our French wines which by the weakenesse of the heat of the Sunne comming short of their sufficient concoction become greene from their first originall and growth as they which are greene by reason of the greene and vnripe grapes from whence they are pressed For such greenenesse as happeneth vnto vvines once good and commendable is hurtfull vnto all men and cannot be redressed thereby making such vvines vnfit to be employed about any other vse than either for medicine or sawces vvhereas that which is borne and ingrafted into such greene vvines if it be not suppressed and digested by naturall heat becommeth onely hurtfull to cold and moist constitutions and old folkes but not vnto strong Iustie and hot natures neither vnto them which are accustomed to trauaile and to auoid idlenesse You shall find many harsh rough and sowre vvines vvhich are also greene and in like manner you shall find some that are greene and yet not rough and course Such as are rough and greene through their vehement astringencie doe close shut vp drie and dull the throat tongue and other parts of the mouth whereas such as are simply greene doe not the like but coole them onely The rough and harsh vvines in as much as they are raw and crude and cannot be concocted and digested of their naturall heat that is but weake yet they close and bind the stomack and by such occasion stay the â—lux of the bellie Wines that are simply greene doe not the like if they be not harsh rough and astringent withall and they doe rather annoy the stomacke and all the membranous and neruous parts by reason of their cooling propertie and qualitie vvhich being situate in a thinne and subtile matter and therefore apt to pierce deepely into the parts and by their qualities prouoking and disquieting the substance of the said parts doth corrupt and dissolue the laudable temperature force and constitution of the said stomacke and of the said membranous and sinewie parts Whereupon it ensueth that such greene vvines doe for the most part cause crudities wringings and the flux of the belly manifold obstructions of the liuer and spleene besides the disease called the Hypochondriake melancholie Galen denieth that vvines which are hard and greene doe heat at all and that the sowre rough and harsh rellish doth actually consist in a meane matter participating both of the waterie and earthie elements but that the hard greene and sowre relish doth consist in an earthie and drie substance vvhich doth not manifestly participate of the water or any moisture Whereby it may manifestly appeare that neither the one nor the other relish hath any heat ruling in it but cold and that in the tart harsh and rough relish accompanied with moisture but in the sowre with drinesse But for as much as vvines are seldome consisting of one onely simple and pure relish and that all vvines of what tast or relish soeuer they be are in temperature hot and drie you must vnderstand that sowre and harsh vvines are accounted cold or else not hot not simply but by comparison because indeed they heat lesse than other vvines and that not quickly and so soone as they be drunk but in the end and aftersome continuance of time for otherwise the opinion of Galen were not to be receiued seeing that we obserue and see euerie day that all sorts of vvines of what tast or relish soeuer they be be they hard or harsh doe heat manifestly and make men drunke sooner or later if they be receiued into a hot and strong stomacke for their heat as a thing buried in crude and raw matter although it be a long time first and with great difficultie breaketh forth at the last manifesting it selfe in the end and bringing forth the fruits of his maturitie and this wee may finde in our French vvines which nourish maintaine recreate yea and make drunke the Husbandmen Vine-dressers and other persons of poore handicrafts vsing to drinke the same But let this suffice which hath beene said of the naturall tast and relish of vvines and now let vs search out the causes of the sowrenesse or tartnesse incident to good and commendable vvines Some thinke that vvines grow sowre through heat because that daintie weake and feeble vvines are changed and turne sowre in the Spring time and Summer and in Winter retaine their naturall qualities entire and sound This opinion is confirmed because that weake vvines being stirred and tumbled in forcible sort or carried farre or laid in cellars that are open vpon the South or Easterne quarter doe quickly become sowre And contrarily such as are not tossed to and fro or remoued but kept in cellars lying vpon the North doe not sowre at all as if it were by the cold that their vertues and good qualities were preserued and by the heat that they were changed and corrupted So as the like in all points doth befall vvines which are weake and waterish to that which happeneth vnto a burning candle and to small and weake sparkes of fire vvhich if you lay open in the hot Sunne or before any great and vehement flame you shall see them languish yea waxe darke and altogether to fade away and goe out It is then through heat that all the weakest vvines turne sowre and that by hauing their weake heat spent and ouercome by an outward and accidentall heat which is more strong causing the same to fade and for the most part vanish quite away For a weake nature cannot endure either any strong heat or vehement motion but fainting vnder them it becommeth wasted and spent and in fine perisheth But contrariwise wines which haue their heat strong and consist of such matter as is not easie or apt to be wasted and spent being remoued rolled transported or else laid open to the South Sunne or kept in any hot place doe not onely not sowre quickly and in a short time but rather become a great deale the more ripe and are made more readie and better to be drunke For that which befalleth through long continuance of time to strong mightie and noble vvines vvhich are shut vp and layd in cold caâ—es vnder the earth by the meanes power vertue and â—fficacie of their owne and naturall heat which concocteth digesteth and ripeneth by little and little their crude and raw matter the same is effected and wrought in a short time in vvines which are heated by art that is to say by stirring and rowling and by the heat of the Sunne or of some fine subtill fire vvhich doth concoct and digest the most crude and raw matter that they can be found to
with the frounce or mouth canker you shall wash the â—ore with allome and strong vineger beaten together till they be as thicke as puddle If you will prepare her stomake for the receiuing of a purge and both comfort and strengthen it you shall wash her meate in water in which cloues and licoras haue beene steept if you will purge her stomake you shall giue her Aloes if you will purge her liuer you shall giue her Rubarbe if you will purge her kidnes or take away the shortnesse of breath or kill wormes giue her Agaricke if you will purge her of her gripings in the bodie or take away the pantas or kill fellanders giue her Rewe or herbe of grace if you will comfort the heart or fortifie the lungs giue her Saffron to clense away all putrifaction giue her Myrthe if you will purge her head take away windinesse or what griefe commeth of cold causes giue her Mustard-seed if you will purge from her grosse humours giue her wormewood for any disease of the liuer whatsoeuer there is nothing better than to wash her meate in the water of Liuerworte for any inward inflammation wish her meate in the water of Sorrell for the casting of her gordge and to strengthen the stomak againe wash her meate in the iuice of Mints or the distilled water thereof for all dulnesse of spirit and sadnesse of heart wash her meate in the water or iuice of burrage or buglosse to molliâ—ie the hardnesse of the liuer or any other oppellations giue her the iuice of Hearts-tongue to make away obstructions or stoppings in the head giue her either Rosâ—marie or the water thereof for the weakenesse of the sinewes trembling of members or for cramps swellings soares or canker giue her sage-bruise outwardly or the iuice inwardly for purâ—inesse or short breath giue her the iuice of Horehound for the numbnesse or stiffenesse of ioines cankers or sores bathe them in the decoction oâ— of woodbine for all manner of infection poyson or inward bruises giue her the herbe Cardus Benedictus which herbe you may giue either greene or dryed either the iuice or the powder or if you please you may giue the distilled water for the biting of any mad dogge or any other venimous beast annoynt the place either with Angelica or the iuice of an onion for any extreame drought or heate which is in the stomake wash all her meate in the decoction of French Barley for any Fistula or cankorous sore take Brimstone for the Pantas take Butter and Rose-water for the Crampe take Polipodie of the oake or the iuice of Brianie or of Garlicke or where they faile take the powder of the rootes of Pionie and let the Hawke smell to the same or pounce her naâ—es therewith for the falling sicknesse wash her meat in the iuice of Pellitorie of Spaine for the pinne in the foot make her a plaister of Galbanum white pitch and Venice-turpentine and applie it to the same Lastly for the Rie which is a disease of all other most common and incident to all manner of hawkes but especially to these short winged hawkes you shall take a rumpe of mutton and cut away the fat which is about it very cleane and then foulding the same in a handfull of parceley let your hawke feed and tire herselfe thereupon at her pleasure and it will make the filth to issue and come forth out of her nares and purge her head wonderfully The Faulcon as we haue said in the art of hawking is sometimes a generall word taken for all kinds of hawks sometimes it is taken for a speciall word and according to that sence there are diuers sorts of that name which I omit to intreat seuerally of because of such as haue written of the nature of birds but howsoeuer the Faulcon is the prince of the birds of pray I meane in respect of flight for her stoutnesse and great courage and is to be accounted of great value when she hath a round head and the top of her head is full her beake short and thicke her nostrels great and open her eie browes high and thicke her eies great and cloaked a long necke a high brest large shoulders the feathers of her wings thinne long thighes short and chicke legs greene great and well spred feet blacke sharpe and pearching â—alonâ— and which iâ— for bignesse neither too great nor too little The Faulcon as all other birds of prey hath her Tiercelet and they are called of the Latines Pomiliones that is to say small birds resembling them and nothing differing from them saue onely in greatnesse and they are all of them as it were the males of the birds of prey the females being for the most part of greater bulke and bodies than the males That of the Faulcon is called nothing but a Tiercelet or the male Faulcon The Tiercelets of the other Hawkes haue their proper names as the male Sparrow-hawke is called a Musket the male Lanier a Laneret and the male Sacre a Sacret The Tiercelet of the Faulcon hath his feathers verâ—e glittering his head and eyes black ash-coloured vpon his back and traine and yet glittering He is a Hawke for the lure as also the Faulcon and not for the fist His legges and feet are yellow hauing for the most part a pale breast he carrieth two very black spots vpon his feathers on the sides of his eies To reclaime the Faulcon you must haue him commonly vpon your fist feed him with the wings and legges of Hennes soked in water and set him in a darke place sometimes presenting them with a bason full of water wherein they may bathe themselues and after their bathing drie them at the fire they must be vsed first to take small birds then indifferent great ones and afterward greater ones but you must not feed them with any part of the birds which they shall haue taken They flie maruellous swift and mount very high there houering and soaring but withall still looking downeward and when they see the Duck the greene Goose Crane or Heron they come downe like an arrow their wings shut and drawne together right vpon the Fowle to breake in vpon her with her tallons behind at vvhich time if they happen to misâ—e and the Fowle flie away they presently flie after but and if they cannot seize vpon her as enraged and angrie they take so long a â—light thereupon as that they loose their master The Faulâ—on is more fit than any other Hawke to flie the Heron and all other fowle of the riuer Her diseases and the curing of them are like vnto those of the Sparrow-hawke howbeit the Faulcon is of a stronger nature than the Sparrow-hawke The Hobbie is the least of all Hawkes in respect of bodie except the Merlin and is likewise for the lure and not for the fist being of the number of those that soare aloft as the Faulcon the Lanier the Sacre This bird is sufficiently knowne euery where for there
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
Too much watchfulnesse Swimming in the Head The Apoplexie The Palsie The Epilepsie or falling sicknes Rednesse of the face Spots in the face The Kings euill Ill eyes A weake sight Paine in the eyes Rednesse in 〈◊〉 eye Filth in the eye A blacke and blew eye A blemish in the eye Rednesse in the eyes The inflammation of the Eye The weeping Eye The white spots of the Eyes Ache in the Eare. A noise in the Eare. Deafenesse The smelling lost Swelling vnder the eare Stinking nosthrils Bleeding at the nose Tooth-ach Loose teeth Blacke Teeth Red Teeth Stinking Mouthes Stinking Teeth Wrinkled Hands The Cough Squinancie Pleurisie Spitting of Bloud The beating of the Heart Swouning Flagging witherâ—d and hanging Brests 〈◊〉 of Milke Aboundance of Milke The inflammation of the Breasts Belching Hicket Vomiting Paine in the stomacke The Liuer obstructed Heat of the Liuer Iaundise Dropsie Paine of the Spleene Collicke Flux of the Bellie The bloudie Flux Flux of Bloud 〈◊〉 Wormes Painet of the Hemâ—◠〈◊〉 The flux of the Hemorrhoids The stone in the Reines Difficultie of Vrine The stone in the Bladder Pissing in bed Hot vrine Barrennesse in women The menâ—â—ruouâ— flux 〈…〉 Suffocation of the Matrix The falling downe of the Mother The Inflammation of the Matrix The Inflammation of the yard The Stinking of the feet To be brought in bed before due time Hard and painfull labor The claret water The after-birth Throwes of womâ—n after child-birth For the Rupture Gout and ach in the hands Sciatica Sinewes oppressed For the pricking of the sinewes For the paines of the sinewes Paines of the ioynts Windie swellings Red pimples or swellings To suppurate an Impostume A naile otherwise called a furuncle or cats-tayle Tetters The pits of the small Pocks Vlcers about the nailes For schirroâ—â— tumorâ— Falls from on high A greene wound Old or new wounds The Carbuncle Anthrax c. Vlcers of the Pocks A wound with shot Inward wounds Knots or knobs The falling of the haâ—re Vlcers Kibes on the heeles Black and blew spots through blowes Wart Nolime tangere Crab-lice Burning Ringwormes The Canker The Moth in the haâ—re To make the â—aâ—â—e blacke The bitâ—â—g of a mad dogge The bitings of Serpents A Snake crept into the bodie Horse-leachâ—s The stinging of Spiders Lice Mushromes eaten A cleane cow-house The putting of Kiâ—â— to the Bull The time of the yearâ— fittest for Kiâ—â— to be put to the Bull. Sienes of a good â—ull Feeding of Cattell A Câ—w with Calfâ— The Cow would haue a cleare water as the Horse a troubled The Barbs vnder Calues 〈◊〉 Lice and Scabs of Calues Kine To gâ—ld the Calues The marks of a good Cow Milke The keeping of Milke Good Milke Creame Fresh or greene Cheese Sowre milke or Serate Whay Butter The making of Cheese To curd the milke The best runniâ— Hard Cheese The goodnesse of Cheese The Hen-house kept cleane Baskets for Hennes to lay in Pearches and ladders made cleane and rubd downe Their dâ—â—nking â—â—ought kept cleane Fresh straw on the dung ill The dustin of Pullen To take away the leâ—s of Hennes â—aying Beasts to be prouided against as enemies to poultrie The wings of Cocks Capons must not be cut The Brood-house The markes of a good Henne The Henne with spurs The daintâ—e-mouthed Henne The oâ—er-fat Henne The mad-brained Henne A young Henne clocking A young Henne good only to lay egges An old Henne is good to sit To take away a Hennes desire to sit Capons to brood and lead Chickens The diseases of old Hennes The Henne Pip. Fleas and verminâ— about Hennes Physicke for Hennes For the rheume in Hennâ—s For the loosenesse of the belly in Hennes For costiueâ—esse in Hennes To take the Pip from Hâ—nes Against Fleas and Vermine Against the â—itings of venimous Beasts Against Beasts that eat Pullein Against Foxes The laying of Hennes To haue egges all Winter time The time to set Hennes Ouens to set egges in To set egges of other birds vnder Hennes To haue Henne-birds or Cock-birds A Ceremonie obserued in setting of egges The Hennes meat drinks must be set within the thing she siteth in The impatiencie of women To trie the egges that must be set The Henne Pip. To hatch Chickens without the heat of the Henne Yâ— know a good egge How egges may be kept in Winter and Summer To gâ—ld Cockreld To fat Capons capons of Means and Bretaigne Chickens of diuers colours Great egges To make egges soft How to keepe egges What egges will keepe best The stone in a Capons stomack To rost an egge without any fire An egge written vpon An egge lifted vp into the aire The applying of a Henne to draw forth venome The innermost skin of the Hens stomack against the flux of the beâ—â—y grauell The broth of a Henne good to loosen the belly The stones of a Capon The fat of a Henne The gall of a Henne Henne-dung A hard rosted egge The yolke and white of an egge The white of an egge The yolke of an egge Geese loue to bath and tumble themselues in the water The Goose is a bird of great profit and disprofit Wild Geese The memorie of a Goose. To set Geese The ordering of Goslings How to 〈◊〉 Goslings Meat for Geese The quills of dead Geese are not so good as those of the liue The diseases of Geese Goose greese A place for Ducks to set in The ordinarie food of Ducks The egges of Ducks see vpon by a Henne are better than if they were hatched by the Duck her selfe Wild Ducks may be will taken when they are drunke The bloud of Ducks The Drake cureth the Collick Teales Young Ducks Water Hennes Small Ducks Woodcocks Curlewes Birts of a double life Swannes Valentia the vale of Swans How manie Swannes are ynough to be together Cranâ—â— Storkes Hennes of Numidia Feasant Cocks and Hennes not so â—asie to make tame To fat Feasant Cocks and Hennes The Peacockâ— walke The diseases of Peacocks The nature of Pea-hennes The sitting of the Pea-henne A Peacock of a white colour The feeding of yong Peacocks The laying of Pea-hennes The diseases of Peacocks The flesh of Peacocks is hard Indian Hennes good coffers to burie Oats in That a Peacock is better meat than a Turkies What meat is fit for Turkies The times wherein Turkies doe lay The diseases of Turkies Turkie egges Turtle doues What meat Turtles feed vpon The diseases of Turtle doues Stock-doues Partridges of browne colour and spotted The egges of Partridges The gall of a Partridge Fierce Quailes Thrushes Sous The value of this bird in times past and yet also The ordinarie meat for Thrushes The profit of a Doue-house Where a ground Doue-house is permitted and lawfull to be had Pies and Sparrowes male and female do sit A dore window Beasts to be kept out of Doue-houses A draw lattice window To store a Doue-house To tame Pigeons Perfumes for the Doue-house To draw Pigeons to a place Pigeons dung The Oxe-house The Oxe-keepers charge The