make water in Copper Brasse or Latten vessels they swill the vrine round about the Basin and afterward vpon the suddain doe cast it out of the Basin they couer the Basin with a cleane Linnen Cloth and let it stand so couered foure and twentie houres they find rust in the bottome and round about it they gather and dissolue the said rust with Rose water which Rose water they keepe within a Violl well stopped and drop thereof into their eyes euening and morning holding them wide open Many likewise there be which content themselues with Tuthia prepared To take away the filthinesse or gumminesse of the eyes touch them and rub them round about with a Saphire dipt in cold water To preuent that the eye doe not continue blacke or red after a blow there must by and by be dropt into the eye the bloud of the wing of a Pigeon or Turtle doue To take away red spots or blemishes of the eye it is good to vse the like remedie or else to apply to the eye a Cataplasme made of young Wormewood stamped with the milke of a woman and Rose water For an old rednesse in the eye take the bignesse of a small Nut of white Copperas and a scruple of Florence Ireos as much of Roch Allome make a powder which you shall mix with halfe a pint of Fountaine water after the measure of Paris or else boyle them all together vntill the water become cleare and drop into your eye three or foure drops either of the one water or of the other or make a Liniment to apply vpon it with the drosse of oyle of Linseed gumme Arabicke Tragacanth Mastick and Camphire For the inflammation of the Eye it is a singular remedie to apply to the eye the lungs of a Sheepe newly killed or to make a Cataplasme of the pulpe of a sweet apple roasted vnder the embers mingled with Barley meale the milke of a woman Rose water and the white of an egge The water of Marigolâ—s is also soueraigne good in this case A Wolues eye or the stones that are found in the mawes of Swallowes haue the like vertue hanged about the necke Or take with the point of a needle a piece of Frankincense set it on fire with a waxe Candle after quench it in foure ounces of Rose water goe ouer this course thirtie times and straine the Rose water through a white Linnen Cloth and keepe it to drop in some drops of the same into the corners of your eyes at night when you goe to bed and in case you may feele great paine in your eyes mixe together with this water a little of womans milke To restraine teares and all other humors falling vpon the eyes it is good to take a decoction of the leaues of Betonie the roots of Fennell and a little fine Frankincense and to make an eye-â—alue thereof also to wash the weeping eyes oftentimes with the decoction of Cheâ—uile or to drop thereinto sometimes the iuice of Rue mixt with purified Honey Some hold it for a secret remedie to tye behind the head some drops of Amber which also haue the vertue to slay the â—heume falling downe into the throat or else to drop into the eye water distilled of the gall of a man and Celandine or else to annoint the edges of the eye-lids with the soot of Butter burned in a Lampe which is a secret for to drie vp and stay all rheumes of the eyes and to shut vp most speedily all vlcers made in the great corners of the eyes and all rheumes comming of the tendernesse or blearednesse of the eye For the white spots of the Eyes take one or many new egges layd the same day by one or moe blacke Hennes or for want of blacke Hennes by other rost them hard vpon hot embers cut them afterward into equall quarters and take away the yelke and put in place thereof as much Sugar candie made in powder of the whitest you can get strayne all together through a Linnen Cloth verie cleane and doubled that so you may doe it verie strongly the water or liquor that commeth forth is verie good to drop one drop after another into the diseased eye at night when they goe to bed or at any houre of the day There is another water verie good for the same disease which is made of white Copperas Sugar candie Rose water and the hard whites of egges they being all strayned through a Linnen Cloth and of this there must be some put into the eye after dinner and at night going to bed Some doe vse with verie good successe another Water which is this Take of Tuthia prepared and powdered an ounce Mace halfe an ounce infuse them together in Rose water and white Wine of each halfe a pint of Paris measure for the space of sixe weekes in a Glasse well stopped this Glasse you shall set in the Sunne when it shineth and take it in when it shineth not or is Night or Raine stirre the Glasse twice or thrice euerie day These remedies are likewise good for red running and weake eyes For ach in the Eare comming of a hot cause drop thereinto the oyle of Henbane take oyle of Roses and a little Vineger and make thereof an iniection into the eare apply thereto afterward a bag of Camomill Melilote Linseed and Holihocks boyled in milke If the cause be of cold then put therein musked Cotton or a graine of Muske Seribonius doth commend greatly the foot of Pitch dropped warme into the eare which aketh by reason of an inflammation together with a little of the oyle of Roses Against the noyse and sounding of the Eare it is good to drop into the eares of the oyle of Rue or Spike oyle of bitter Almonds or Bayes together with a little Aqua vitae or fat of an Eâ—le or Aqua vitae wherein hath beene steept the seed of Cummin or Aâ—â—ise or else take the scrapings of the wood of Cedar tree made verie small and thereof fill a bag of crimson Taffata verie thin of the greatnesse of an Almond dip it in verie good Aqua vitae in such sort as that the said bagge be throughly drencht with the same put the same bagge well and forward and close into the hole of the eare which bloweth and soundeth and afterward lye downe vpon the same eare Against Deafenesse you must drop into your eares the iuice of an Onion or of Brionie mixed with Honey or Oyle wherein haue beene boyled the roots of Daffodill or of the iuice of the riâ—des of Radishes mixt with oyle of Roses or the fat of an Eele and the oyle of bitter Almonds For the losse of Smelling or when it is corrupted make a perfume with the seed of Nigella the leaues of Aron Rue and other hearbes which haue a strong fauour also smell oft vpon Mints For tumors vnder the eare you must make a Cataplasme of the flower of Barley
into the pot Licorice bruised let this decoction coole at leisure And as for outward meanes it is good to apply a Cataplasme made of Pellitorie of the wall vnto the reines or else a Cataplasme made of the root of Cypres and the leaues of Bell-flower boyled in wine The best and most soueraigne of all the rest is to prepare a Bath wherein haue boyled the leaues of water-Paâ—sley Mallowes Holihocks March Violets Pellitorie flowers of Broome and Camomill and within the Bath vpon the reines a bagge full of Branne and water-Parsley For the Collick caused of Grauell cause to boyle the leaues and flowers of Camomill in an equall quantitie of water and white wine to the wasting of the third part drinke the decoction warme suddenly the paine will be appeased For the difficultie of Vrine drinke the iuice of Winter Cherries or the decoction of Radish roots in white wine or the decoction of hearbe Patience or of the Thistle said to haue an hundred heads or of Bell-flower or of the white prickly Thistle or of Sperage or of Dogs-grasse or of Rest harrow also apply vpon the yard or secret parts a Cataplasme or Liniment of Fleawort Some hold it for a great secret to drinke white wine wherein hath beene brayed Sowes found in caues and hollow places or to make powder of the said Sowes dryed and so to giue the same to drinke in white wine Others doe greatly esteeme the distilled water of the pillings of the root of Rest-harrow first steeped in Malmesey For the stone in the Bladder it is a singular thing to drinke the iuice of Limons with white wine or to make a powder of the stones of Medlars first washed in white wine and after dryed of Broome-seed Burnet-seed and of the seed of Sperage Holihockes Saxifrage Melons Pompions Citruls and of the hearbe good against pearles and to vse these with white wine There is an hearbe growing at the new Towne LeGuyard called in French Crespinette by those that dwell thereabouts and of this the young Ladie of Villeneufue sister to the late deceased Monsieur Cardinall of Bellay caused to be distilled a Water which is singular against the difficultie of Vrine and the stone in the Bladder as I my selfe haue proued diuers times Some hold it also for a singular remedie to make a powder of the stones of Sponges or of the stone which is found in the head of Cray-fishes or of the shells of small Nuts or of the gumme of Cherrie trees and to take it with white Wine or the iuice of Radishes Or else the distilled water of the stalkes of Beanes red Cich-pease and the seed of Holihock The which followeth of Glasse is a great secret which being burned and quenched seuen times in the water of Saxifrage and afterward made into a verie fine powder and giuen with white wine vnto the partie troubled with grauell doth breake the stone in them in any part of the bodie Another secret is that of the shells of egges which haue brought forth Chickens being brayed brewed and drunke with white wine which breaketh the stone as well of the Reines as of the Bladder For all such persons as pisse in their bed whiles they be asleepe and cannot hold their vrine there is nothing better than to eat oftentimes the lungs of a young Kid rosted or to drinke with wine the powder of the braines or stones of a Hare as also the powder of a Cowes bladder or of a Hogs Sheepe or Goats bladder or the powder made of the roots of Bistort or of Tormentill with the iuice of Plantaine or with the milke of Sheepe or the ashes of the flesh of an Hedgehog For the burning of the Vrine let be taken of shell-Snayles and whites of egges of each a pound of the great and small cold feeds of each halfe an ounce halâ—e a pound of the water of Lettuce foure ounces of good Cassia three ounces of Venice Turpentine powne that which may be powned and let it all stand to mix together for the space of a night afterward distill them in a Limbecke in Mariâ—s bath let this water settle some time before that you vse it giue thereof halfe an ounce euerie morning with a dramme of Saccharum Rosatum continue the vse thereof as long as you are able To make a woman fruitfull which is barren let her drinke foure dayes after the purging of her naturall course the iuice of Sage with a verie little salt and let her continue and goe ouer this course diuers times To stay the excessiue flux of the flowers of Women they must drinke with the iuice of Plantaine the powder of the Cuttle bone or the bone of a Sheepes foot burned or the shells which Pilgrims bring home after their pilgrimage to S. Iames or of Corall or of Harts horne or of the shells of burnt egges or of twelue red graines of the seed of Pionie or to swallow with the yolke of an egge the powder of Tezill or the scumme of yron first dipt in vineger and after made into fine powder And as for outward meanes it is good to apply vnto the Nauell shell-Snayles well brayed or the red in the void space of the Nut burnt and powdred and mingled with wine Make a Cataplasme of Soot or of the scraping got from vnder the bottome of a Caulâ—rton mingle it with the white of an egge or the iuice of dead Nettle or white Mulâ—â—â—ne and apply it vnto the loynes and bottome of the belly Or to fill a bag sufficient full of grosâ—e salt to dip in fresh water newly drawne out of the Well and to apply it to the hollow of the Reines Some make great account of Cherry-tree gumme infused in the iuice of Plantaine and cast into the priuie parts with small Siâ—ings 〈◊〉 to apply to the breasts the leaues of Celandine For the white termes of Women after that the bodie is purged it is good to drinke with the iuice of Plantaine or the water of Purcelane the powder of Amber of Corall or of Bole Armoniake or of Terra sigillata or of Steele prepared or of Sponge burnt in a pot or of the Sea-Snayle first burnt and afterward washt in wine And as for outward meanes there must be made a Lee with ashes of Oake wood or of the Figge-tree or of the Osier in which there must be boyled the rind of Pomegranats Gâ—â—â—s pieces of Corke leaues and roots of Bisâ—ort and of Peruincle beyond-sea Roses with a verâ—e small quantitie of Allome and Salt and of this to make a fomentation or a halfe bath For to cause women to haue their termes they must drinke euerie morning two ounces of the water of Mugwort or of the decoction of Dogs-grasse Cich-pease the seed of common or Romane Nigella of the root of Smallage Cinnamon and Saffron the roots of Radish of the Tasell in which one may dissolue as much Mirrhe as the quantitie of a Beane The iuice
matter as you shall know to be necessarie for the present disease as conserues of roses and buglosse damaske raisins the powders of the electuaries of precious stones aromaticum rosatum and such like things and finally distill them after the manner aboue specified Some there are vvhich vvill not make any restoratiues but of capons-flesh the oldest they can get such they strangle and plucke by feather and feather not vsing the helpe of any hot vvater then they take out the entrailes and chop them small adding thereto flowers or conserues of buglosse burrage damaske raisins mundified barley whole coriander-seed pearles powder of the electuarie diarrhodon or some other like vnto it and the leaues of gold they distill all together and cause it to be giuen to sicke persons women in child-bed and old folke To make a restoratiue in shorter time and that vpon the sudden with lesse cost charges as also paine and labour chop your flesh small after the manner alreadie deliuered put it into a glasse viole or bottle of a sufficient bignesse and in such sort as that all your peeces of flesh be strung or put vpon a double threed and hold one by another and the double threed vvhereupon they hang be vvithout the bottle which must be well stopt aboue with a linnen or cotten cloth wet in a mixture made vvith whites of egges and barley â—lower set this bottle in a caldron full of water boyling at a small fire and there let it stand foure houres more or lesse vntill such time as a good part of the flesh bee conuerted into moisture See that the bottle stand in the vvater vp to the necke and that it touch not the bottome of the caldron and vvithall vvell stayed vp on euerie side that so it may not slip or bend more one vvay than another When the foure houres are spent rebate the fire gently that so the bottle also may coole by little and little vvhich if so bee that you should take all hote out of the water it vvould breake presently Afterward vnstop the bottle vvith vvarme vvater if you cannot vvell otherwise and then draw forth the string and the flesh softly that so the liquor may remaine alone straine the vvater after the manner of Hypocras and aromatize it vvith Sugar and Ciâ—â—â—mome that so it may be giuen to the sicke that are vvasted You may after this manner make restoratiues such like as you shall thinke good either cheaper or dearer more or lesse pleasant and delicate and more or lesse medicinable as occasion may require CHAP. LXIX The manner of distilling compound waters WAters are not onely distilled of one onely or simple plant liquor or other matter but also of many mixt together and such vvaters are called compounded vvaters by reason of the mixture of many things These compound vvaters are of three sorts some are for physick othersome for sweetnesse and the other for â—ukes and painting as ornaments to the bodie vve vvill first and before the rest speake of those which serue for medicine and physicke Sage water compounded Take equall parts of sage and penniryall stampe them in a mortar and distill them This water taketh away the paine of the bellie and stayeth cold rheumes if it be drunke with a little quantitie of castoreum Water of turneps compounded Take turneps either garden or wild ones or both together the roots of smallage and parsley and anise-seed infuse them all in white wine or vinegar and distill the vvater as good against grauell Angelica water Take equall parts of Angelica as well the rootes as the leaues but especially the rootes and the flowers of lauander infuse them in Wine there will distill from them a singular water against the Falling-sicknesse if it be taken in the quantitie of two or three spoonefulls Water of Celandine Gather in the beginning of the moneth of May the leaues of celandine veruaine rue and fennell pound them and draw from euerie one of them three ounces of juice vvhich you shall mix together put vnto them some buds of roses of sugar-candie three ounces of verie good Tutia foure ounces and as much of dragons bloud distill them all in a stillitorie This vvater taketh away the rednesse and spots in the eyes Water of the Vine Take the vvater that distilleth from the vine-stockes at such time as they are cut vvhich is in the Spring-time distill it with like quantitie of honie this vvater healeth itchings heat and rednesse of the eyes the verie vvater of of the vine alone vndistilled doth the like rose-Rose-water Take roses three parts fennell and rue of each one part shred them small and mingle them verie well together afterward distill them and let the distilling vvater fall into a vessell wherein is a handfull of the foresaid hearbes this vvater preserueth the sight if the eyes be vvashed therewith in Sommer Water of Eye-bright Take Celandine Fennell Rue Eye-bright Veruaine red Roses of each halfe a pound Cloues and Long-pepper of each two ounces bruise them all and distill them in a glasse stillitorie This vvater is singular good for a vveake sight Water of Rosemarie Take Aqua-vitae distilled of white Wine the distilled vvater of rosemarie and sage of each fiue pound of sugar two pound in these infuse of the flowers of sage and rosemarie for the space of eight daies of each two ounces straine them and keepe the water to heale the fistulaes of the eyes Water of Treacle Distill in a glasse stillitorie Treacle with a like quantitie of Aqua-vitae and Vinegar This vvater is good to touch the vlcers and rawnesse of the mouth vvithall especially if there be added vnto it a little bole-armoniacke Another Treacle water Take old Treacle a pound of the rootes of Enula campana Gentian Cypers Tormentill of each an ounce of blessed Thistle halfe an ounce of conserues of Borage Buglosse and Rosemarie of each an ounce infuse them all together in three pints of white Wine a pint and a halfe of Cesterne water and two pints of Rose-water distill them Water of Cloues Take equall parts of Cloues Ginger and flowers of Rosemarie infuse them in verie good Wine the space of eight daies distill the whole This vvater comforteth the stomacke assuageth the paines and vvringings of the bellie killeth vvormes and maketh fat folke to become leane or maketh fat the leane if they drinke it mixt with sugar Water of Saxifrage Take of the juice of Saxifrage two pound of the juice of Pearlewort Parsley Anise and Clotburre of each halfe a pound of vvhite Vinegar eight ounces distill them all This vvater drunke in the morning breaketh the stone Water of Swallowes Take Swallowes and drie them in an ouen make them into powder mixe it vvith a little Castoreum and a little Vinegar distill it all this water cureth the Falling-sicknesse if it be drunke foure
mornings Water of horse-taile Take horse-taile plantaine red roses Winter-cherrie-berries rootes of holihockes and scraped licorice of each an ounce of bole-armoniacke halfe an ounce of the seed of gourds and cucumbers of each three drams of the seede of white poppie six drams of the seed of quinces halfe an ounce Infuse them all in vvhay made of goats milke the space of two daies afterward distill the vvater which will serue for the vlcers of the reines and bladder if there be foure ounces of â—â—taken vvarme in the morning Water of corneflag Take equall parts of corneflag hyssope and southernewood stampe them throughly and leaue them so a certaine time afterward distill them this vvater prouoketh womens termes and killeth wormes in young children Burnet-water Take the seed of burnet parsley smallage the leaues and rootes of clotburre and smallage of euerie one equally stampe all together after put thereto of draggons bloud an ounce and a little good vinegar â—et all to infuse together a certaine time afterward distill it this vvater hath a meruailous vertue against the stone and grauell A singular vvater for the grauell vvhich the deceased Monsieur de Tillet had great vse of vvith happie succesâ—e Take the rootes of parsley and fennell made verie cleane and the vvooddie part taken out of each â—oure handfulls boyle them in twelue pintes of riuer water vvhen they are halfe boyled put thereto of the tender buds of Mallows holihockes violets and sea-weed of each foure handfulls boyle all together to the consumption of the halfe after straine them through a white napkin distill them putting thereunto two pound of Venice turpentine A singular water for the eyes Take celandine veruaine betonie eye-bright rue and fennell all new and fresh of each two handfulls stampe them together sprinkling them with halfe a pound of white Wine presse out the juice and afterward infuse in the same pepper and ginger made in powder of each halfe an ounce of saffron three drams of myrrhe aloes and sarcocol of each one ounce of verie good honie a pound distill them all in a glasse stillitorie at a small fire and keepe the water for the spots of the eyes Take foure ounces of the pills of Oranges dried in the shadow of the Sunne sixe dayes nutmegs and cloues made into powder either of them by themselues of each foure ounces infuse the said aromaticall powders in a glasse viole with rosewater the space of seuenteene dayes in the Sunne after cast vpon the said powders the rindes of oranges vvhich you shall let steepe there a certaine space of time Afterward take of new red roses gathered two daies before a pound of the roote of cypeâ—us halfe a pound of the leaues of rosemarie hysâ—op balme roses of the bush of each two handfulls of bay-leaues a handfull lay them all to drie in the Sunne for two houres after infuse them in rose-rose-water the space of three houres this done put them all into a Still after this manner In the bottome of the Still make a bed of one pound of new red roses then next a bed of aromaticall powders and the rindes of oranges in the third place a bed of Violet flowers and in the fourth place the last and fourth bed of the afore named hearbes distill them all in Maries-bath with a gentle fire Adde vnto the distilled water two pound of rose-water or thereabout so that it may be in proportion equall to the third or fourth part of the water drawne out by distillation This vvater taken in the morning the weight of a dramme keepeth the bodie sound lustie and reneweth youth It is singular for the paine of the head tteeth bellie gripings palsie conâ—ulsions apoplexie faintings and other such cold diseases This is the vvater that is so much esteemed in the courts of kings and princes and amongst the great and renowned ladies An Allome-water Take Verjuice the juice of Plantaine and Purslaine of each a pound seuen whites of egges ten ounces of Roch-allome mingle them together and distill them Otherwise take plantaine purslaine sorrell gourds nightshade and verjuice of each a handfull poune them grosly mixe therewith ten or twelue whites of egges put them all in a glasse stillitorie to distill mingling amongst them halfe a pound of Allome as you lay bed vpon bed this water is good for caâ—kers for the rednesse of the face and for vlcers applying linnen clothes thereunto that haue beene wet therein You may likewise distill purging waters in infusing purgatiue medicines both simple and compound seeing that they be as new as may be and that in Aqua-vitae wine milke whay distilled waters or conuenient decoctions and such waters vvill haue the like vertues as the purging medicines haue thus you may distill Catholicum Diaphoenicon confectio Hamech and Electuarium de â—ucco rosarâ—m Thus you may distill rhubarbe agaricke hellebor scammonie and such other purgatiues that are sound and new The maner of distilling rhubarbe may be this take a quantitie of new and greene Rhubarbe vvhether it be a pound or halfe a pound more or lesse make it â—â—to small pieces or make it into grosse powder and vpon it cast of the iuice of Borage and Buglosse of each two pound for one of Rubarbe infuse them all together for the space of foure and twentie houres vpon hot ashes then distill them in a Stillitorie in Maries bath This distilling of purgatiue Medicines is for such kind of people as are verie delicate and cannot abide the smell of the purging medicine to be ministred otherwise vnto them CHAP. LXX Of sweet Waters particularly described SWeet Waters serue to wash the hands face haire of the head and beard as also to make Linnens Garments Gloues and such other things to smell sweet Water of Lauander Take the flowers of Lauander new or drie beâ—prinkle or infuse them in Rose-water Wine or Aqua-vitae afterward distill them The water will be sweeter if you drie the flowers in the Sunne in a Glasse-violl close stopped and cast vpon them afterward some white Wine And if in the time of want and lacke of distilled water you would haue a water presently made which should resemble the smell of the water of Lauander cast a drop or two of the Oyle of Spike into a good sufficient quantitie of pure water and swill them well together in a bottle or Glasse-violl with a narrow necke This water though it be not distilled yet it ceaseth not to haue the sweet smelling sent and sauour that the distilled hath Water of Cloues Take halfe an ounce of Cloues well bruised set them to infuse in a pound and a halfe of rose-Rose-water the space of foure and twentie houres after distill them in Maries bath The water of sweet Smells Take Basill Mints Marierome rootes of Corneflag Hyssope Sauorie Sage Balme Lauander and Rosemarie of each a handfull of Cloues Cinnamome and Nâ—tmegs of each halfe an
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-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-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
Beanes infuse them a day or two in white Wine in a Glasse-violl in the Sunne afterward distill them This water taketh away the spots of the face if it be washed therewith morning and euening The rootes of great Dragons distilled maketh a singular water to take away the prints and marks which the pocks haue left behind them so doth likewise the distilled water of the root of wild Vine of Corneflag Sowbread Costmarie Angelica Elicampane Tutneps wild Cucumbers white Onions Gentian Capers Lillies Madder Alkanet Cinquefoile Crowfoot Tasell and manie other hearbes Water of Guaiacum Take Guaiacum and cut it in small pieces infuse them a certaine time in the decoction of other Guaiacum and a third part of white Wine afterward distill them in a Glasse-Stillitorie The water that shall distill thereof is singular for the taking away of all spots out of the face especially if you ioyne with it in the distilling of it some Lillie rootes The water that is distilled in equall quantitie of the leaues of Peaches and Willowes taketh away the red spots and rubies of the face The water that is distilled in equall quantitie of the whites of egges and iuice of Limons scoureth the face and maketh it faire In stead of this water if you haue not the fit meanes to distill it you shall take seuen or eight Limons or Citrons which you shall cut into quarters and after infuse them in white Wine in the Sunne Another water Take six ounces of the crummes of white bread infuse them in two pound of Goats or Asses milke mingle them diligently together and afterward distill them Water of Snailes Take white Snailes about thirtie of Goats milke two pound of the fat of a Pigge or Kid three ounces of the powder of Camphire a dramme distill them in a Glasse-Stillitorie Water of the whites of egges Take the whites of new egges about twelue fine Cinnamome an ounce and Asses milke twelue ounces distill all in a Glasse-Stillitorie This water maketh a woman looke gay and fresh as if shee were but fifteene yeares old Water of Calues feet Take the feet of a Calfe and taking away their skinne and hooues of their hoofes cut the rest in pieces that is to say the bones sinewes and marrow and so distill them This water maketh the face Vermillion like and taketh away the blemishes of the small Pocks A singular water to make one white Take the dung of small Lizards or of the Cuttle fish the Tartar of white Wine the shauing of Harts-horne white Corall the flower of Rice as much of one as of another beat them a long time in a Mortar to make them into fine powder afterward infuse them a night in an equall portion of the distilled water of sweet Almonds Snailes of the Vine and white Mulleine and put thereunto likewise the like weight of white Honey distill all together in a Stillitorie Water of bread crummes compounded Take the crummie part of Barly bread indifferent betwixt white and blacke two pounds of Goats milke three pounds of white Wine halfe a pound of the foure great cold seeds of each two ounces of the flowers of Beanes or dried Beanes and Cich Pease of each two pound of Rice halfe a pound of the flowers of water Lillies and white Roses of each two pugillâ— the whites and yolkes of twentie egges distill them all in Maries bath and the water will be a great deale more excellent if you put vnto the distillation some Venice Turpentine Water of the broth of a Capon Take of the broth of a Capon Henne or Pullet three pound of the iuice of Limons one pound of white vineger halfe a pound of the flowers of Beanes and water Lillies of each three pugills the whites of two or three egges the weight of two French crownes of Camphire distill them all This water is of a maruellous vertue to take away the spots and staines of the face and other parts of the bodie The water of Branne Take Branne the best that you can find sift it diligently and afterward temper it with strong vineger put them into a Still and cast vpon them tenne or twelue yolkes of egges distill them all This water maketh the face cleane glistening and verie faire Another water Take the flower of Beanes and water Lillies of each a pound of bread crummes Rice flower flowers of Corneflags of each six ounces of Honey a pound of white Wine and water of the fountaine of each three pound let all be well mingled together and afterward distill them in Maries bath Take the rootes of Corneflag and wild Cucumbers of each three pound of the rootes of Holihockes and Lillies of each two pound of ripe Grapes halfe a pound of Beane flowers and leaues of wall Pellitorie of each a pugill of water Lillies and Mallowes of each a handfull of the crummes of Barly bread a pound infuse it all in white Wine or in the household store of Goats milke putting to the infusion halfe an ounce of the rootes of Turneps and of the foure great cold seedes another halfe ounce of the vrine of a little girle halfe a pound let all be distilled together This water is singular good to take away freckles scarres the prints of the small pockes and all other spots of the skinne A water vsed amongst the Ladies of the Court to keepe a faire white and fresh in their faces Take a white Pigeon a pint of Goats milke foure ounces of fresh Butter foure pugills of Plantaine and as much of the roots and leaues of Salomons seale 〈◊〉 ounce of Camphire halfe an ounce of Sugar candie and two drammes of Alloâ—e let all settle together and afterward distill it Another wâ—ter Take of the crummes of white bread two pound of the flowers of Beanes one pound of white Roses the flowers of water and land Lillies of euerie one two pound of Goats milke six ounces and of the flowers of Cornflag anounce distill all this water is good to keepe the hands cleane and white Take Cowes milke in the moneth of May in other moneths it is not worth aniâ— thing two pounds foure Oranges and fiue Citrons Roch Allome and fine Sugar of each an ounce cut the Oranges and Citrons into small quarters and infuse them in milke afterward distill them all this water is good to keepe the colour neat fresh Take a certaine number of egges the newest you can get and lay them to steepe in verie strong Vineger three whole dayes and nights afterward pierce them with a pinne in such sort as that you may cause all the water that is within them to come forth and then distilling this water you shall find it excellent to beautifie the face Likewise to wash the face with the water of Almonds or Sheepes or Goats milke or else to lay vpon the face when one goeth to sleepe a white Linnen cloth dipped in these
with water or the dung of Hennes drunke with Hypocras made of honey and wine or a Clister made of Brine or the heart of a Larke swallowed downe while it is fresh and new or the said heart of a Larke fastened to the thigh As concerning outward remedies some approue greatly to take the skin of a sheepe all new or the kell of the intrailes of a sheepe newly killed to apply it vnto the bellie or to make a bag of Millet Branne Wheat and Salt fried together to lap vpon the bellie A Cataplasme made of Wolues dung is also profitable against the Collicke the same dung drunke with a little wine doth verie much good the bones found in the dung of a Wolfe powned small and drunke with wine haue the like qualitie Some say that if you take ashes comming verie hot from vnder the coales of fire and put the said ashes in a dish or pot and afterward poure thereon a good glasâ—e of Claret wine and afterward couer the said dish with ashes with a linnen cloth foure double and apply it vnto the bellie you shall find release and mitigation of your paine For the â—uâ—orall â—lux of the Bellie it is good to drinke milke wherein hath beene quenched a gad of Steele or of yron or milke boyled with a halfe quantitie of water and that vnto the consumption of the water or hee shall take of a Stags pizzle with Cesâ—â—rue water to vse Rice parched to take a dramme of Masticke powdred with the yolke of an egge to make a Cataplasme with the flower of Wheat to apply all ouer the Nauell but it must be wrought with red Wine and after baked in the Ouen For the bloudie Flux giue to drinke with red wine the bloud of a Hare dried and made in powder or the powder of mens bones or else gather the dung of a dogge which for three dayes hath fed vpon nothing but bones and this you must drie to make into powder of 〈◊〉 powder giue vnto him that is troubled with such Flux twice a day in milke wherein you shall haue quenched manie stones of the Riuer verie throughly heated in a verie hot fire continue this two or three dayes or else giue to drinke the distilled water of the great Burre oâ— the decoction of shepheards Purse or the distilled water of Woodbâ—nd or else giue to drinke the seed of Plantaine in powder or the distilled water of the first buds of the Oake or the powder of Snayles burnt with the powder of Brier-berries and a little white Pepper and Galls or of the Harts and Goats horne burned or rather of the pizzle of a Haâ—t prepared as wee haue taught here aboue in setting downe the remedies for the Pleurisie For to stay the flux of Bloud drinke a reasonable draught of the iuice or decoction of dead Nettle make Clysters with the 〈◊〉 of Plantaâ—ne and Horse-taile vse the broth of Coleworts â—odden vâ—rie tender the iuice of Pomegrants and the substance it selfe Sallads of Plantaine and Sorrell chaw oftentimes some Rubarbe To loosen the Bellie â—ou must eat sweet Cherries or Peaâ—hes Figges or Mulberries fasting to sâ—p the first broths of Coleworts of Beets of Mallowes or Lettuces or of Cich-pease without salt to apply vnto the stomacke a Cataplasme made with Honey the gall of a Bull and the roet of Sow-bread or the leaues of Apples of coloquâ—â—tida to take a Suppositorie made of fat Bacon or the stalke of a Mallow or Beet To kill the wormes of little children it is good to cause them to vse preserued Rubarbe or the câ—nserue of Peach flowers to drinke the distilled water of Gentian or the â—â—ce of Câ—trons the iuice of Mints or Basill of Purcelane Rue or Wormwood or else to cause them to swallow with a verie small draught of Wormewood wine of the powder made of Wormes first dried and after burned on a fire-pan red hot and make it into verâ—e â—ine powder or of the powder of blessed Thistle or of Coralline the weight of a French crowne also to apply vnto the Nauell a cataplasme made of Wormewood Tansie and an Oxe gall and all this must be done toward the later end of the Moone To stay the excessiue paine of outward Hemorrhoids you must make a Liniment of oyle of Roses waâ—â—ed in the water of Violets fresh Butter oyle of Linseed the yolke of an egge and a little waxe or else to make a little cataplasme with the crums of a white loafe sleept in Cowes milke adding thereto two yolkes of egges a little Saffron and a little Populeon There may also a little Liniment be made with fresh butter and the powder of Corke-tree burned In the paine of the Hemorrhoids therâ— is nothing more singular than the perfume made of shauings of Iuorie To stay the excessiue flux of the Hemorrhoids it is a most singular remedie to drinke a dramme of red Corall or of the scumme of yron with the water of Plantain and also to make a fomentation of the decoction of white Henbane or in place of this a Cataplasme made of the powder of burnt Paper or of the shauings of Lead or of Bole Armoniack with the white of an egge or of three Oyster shells finely poudred either raw or burnt and mixt with a little fresh butter For the stone in the Reines you must drinke often of the iuice or water of the bodie of the Beech tree which water must be gathered in the Spring time in as much as then the bodie or the rinde thereof being 〈◊〉 or cut to the qâ—â—cke doth yeeld a great quantitie of water verie singular for this purpose The fruit of the Eglantinâ— preserued before it be ripe after the manner of Marmalate with Sugar hauing first taken the kernels from within taken fasting to the end of the last quarter and first daies of the Moone following in drinking somewhat more than a reasonable draught of white wine or of the water of wild Tansie or such other is verie excellent therefore He must also drinke very oft with white wine the pouder of the pâ—lling of Rest-harrow or Buck-thorne or of the gumme which groweth round about the riâ—des of Vines or of the seed of Goose-grasâ—e finely powdred or to drinke the distilled water of Radish roots and Nettle roots with a little Sugar or the water of Broome or of Dogs-grasse or of wild Tansie the water or iuice of Radish wherein is dissolued the powder of egge-shels burnt or of the stones of Medlars or of the eye of a Partridge or of the braine of a Pie or of the inward skin of thâ—â— stomacke of a Henne or Câ—pon Euerie man prayseth this decoction whereof Aetius maketh mention in his chapter of Sea-Holly Take the roots of Sea-Holly the pith taken out and make them verie cleane steepe them eight houres in Fountaine water after that to boyle them till the halfe of the water be consumed in the end of the boyling cast
of Sea-Holly and of Tasell mixed with white wine is singular in this case A Bath also is verie good and it may be pâ—epared with water of the Riuer in which shall haue boyled Mugwort Mallowes Holâ—hock Camomill Melilot and other such like hearbes and within the Bath to rub the hippes and thighes drawing them downeward with a bagge of Mugwort Celandine Cheruile Smallage Betonie seeds of Nigella and other such like Some esteeme it for a rare remedie for to take the weight of one or two French crownes of the marrow of a Hart to tye it within a little knot of fine and cleane linnen and to put the said knot into the woman her secret place deepe ynough but this to be after the bodie hath beene prepared and purged For the suffocation of the Matrix the legges must be rubbed alwayes drawing downeward and tying them hard to put the partie thereby to great paine put cupping-glasses vpon the thighes rub the stomacke drawing downeward from the pit thereof to the nauell Furthermore she must be made to smell vnto things that stinke and small strong as the feathers of Partridges or shooe soles burnt and below to apply things that are verie sweet smelling as Cloues Marierome Amber Time Lauander Calaminth Penny-ryall Mugwort Ciuer the leaues of white Mulleine which hath his stalke rising verie high you must also giue her to drinke the quantitie of a beane of Mithridate dissolued in the water of Wormewood or fifteene red or black seeds of Pioniâ— bruised and dissolued in wine The onely remedie for this disease is that if it fall out that the sicke partie be with child that then her husband dwell with her for the remedies before spoken of are dangerous for women with child Sume doe much esteeme in this disease the course following that is that the woman euerie weeke to keepe her selfe free should drinke three spoonefuls of white wine wherein hath beene boyled and steept an ounce of the root of Brionie For the falling downe of the Mother the partie must be caused to vomite to haue her armes rubbed and bound hard to moue great paine to set cupping-glasses vpon her breasts and to cause her to smell vnto sweet and odoriferous things and below to apply things that are of a strong and stinking smell There must be giuen her to drinke the powder of Harts horne or of drie Bay leaues with red wine that is verie sharpe In like manner a Cataplasme made of Garlicke stamped and dissolued in water or Nettles newly braied and applied vnto the bellie causeth the Matrix to returne into his place Holihocks boyled with oyle and the fat of Quailes made in forme of an emplaâ—ster and applyed to the bellie are verie profitable Ashes made of egge shâ—lls wherein Chickens haue beene hatched mixed with Pitch and applyed vnto the belly doe put the Matrix againe into the place Some are of opinion that one leafe of Clot-burre put vnder the sole of the womans foot drawech downe the Mother and being applyed vnto the top of the head doth draw it vp on high For the inflammation of the Matrix it is good to make an iniection with the iuice of Plantaine or of Nightshade or of Houseleeke or to apply a Cataplasme made of Barley flower the rinds of Pomegranats and the iuice of Plantaine Houseleeke or Nightshade For the inflammation of a mans yard the same Cataplasme will be very soueraigne if there be added vnto it some quantitie of driered Roses or else take the new dung of a Cow frie it in a panne with the flowers of Camomill Brier and Meâ—â—lot lay it to the cods you shall perceiue the swelling to depart quickly To take away the stinking smell of the feet put within your shooes the scuâ—â—me of yron For to make a woman fruitfull that cannot conceiue take a Doe great with fawne kill 〈◊〉 and draw out of her belly the membrane wherein the fawne lyâ—â—h turne the fawne out of the said membrane and without washing of it drie it in the Ouen after the bread is drawne forth being dried make the inner part and place where the fawne lay into powder giue of this powder three mornings vnto the woman and that by and by after midnight with three or foure spoonefuls of wine 〈◊〉 her not rise of foure houres after and aduise her that her husband may lye with her If a woman with child haue accustomed to lye downe before her time it is good that whiles she is with child she vse with the yolke of a new egge a powder made of the seed of Kermes otherwise called Diers graine and of fine Frankincense of each an equall part or else that she vse oftentimes of the powder of an Oxe pizzle prepared in such sort as we haue set downe among the remedies for the Pleurisie or elsâ— that she weare continually vpon some one or other of her fingers a Diamond for â— Diamond hath the vertue to keepe the infant in the mothers wombe Some say also that the slough of an Adder dried and made into powder and giuen with the 〈◊〉 of bread is singular good for the staying of vntimely birth The Eagles stone is commended for this aboue all other things which being worne vnder the left arâ—epit or hanged at the arme of the left side doth keepe the infant and hindereth vntimely birth To bring to bed the woman which is in trauaile of child you must tye on the inside of her thigh not farre from the place by which the excrement of ordure passeth the Eagles stone and so soone as the child is borne and the woman deliuered to take it away for the same purpose to giue her the decoction of Mugwort Rue Dittaâ—e and Pennyryall or of the iuice of Parsley drawne with a little vineger or of white Wine or Hypocras wherein hath beene dissolued of the powder of the Canes of Cassia of Cinnamon of the stones of Dates of the roots of Cypres of the flowers of Camomill of the root of round Aristolochie or Birthwort or the iuice of Tota bona with white wine or else the leaues of Tota bona stamped layd vpon the secret paâ—â—â— and round about And when a woman is in trauaile of child and looseth all her strength it is good to giue her bread steept in Hypocras or a spoonefull of the water called Claret water which must be prepared in this sort Lay to steepe in halfe a pint of good Aqua vitae according to the measure of Paris about three ounces of Cinnaâ—on well shaued by the space of three dayes in the end whereof let the said water ruâ—ne through a cleane linnen cloth and dissolue therein an ounce of fine Sugar after put thereto about the third part of old red Rose water and let all stand together in a bottle of glasâ—e to vse when need requireth This water is principally good for all the diseases of the Mother as also for Fainting Swowning weakenesse
your better choice of the said seed take that which is of the Melons first put foâ—th as I haue alreadie said iâ— so be that your melon plot doe bring forth the fruit somewhat late for otherwise it will be good to take them that come forth last as also that which groweth betwixt the middle and head or crowne of the melon and out of it not that which is on that side whereupon the Melon lieth the best seeded and most rising from the earth being heauie and full and you may make triall of it in water because that such seed will sinke downe to the bottome and it must not be aboue one yeare old for if it be it soone groweth sicke and casteth his fruit in vntimely sort Pompions and Melons must be gathered in the morning before Sunne rise and they must be gathered when as they begin to cast their taile and yeeld a pleasant smel at their ends and then you must beware of and looke to Cats that goe a catterwauling and if you would carrie or send them farre you must gather them a little before they be ripe and with the hand onely without any edge-toole for they will come so their just and perfect ripenesse by this course which the cutting with an yron would keepe them from there must notwitstanding care be had that those which are called Winter Pompions be neuer suffered to ripen vpon their beds but for to ripen them they must be gathered and hung vp vnder the floore of some higher roome and when they are once turned yellow to eat them Furthermore that I may say something of their goodnesse you must vnderstand that there are diuers sorts of Pompions for there are some female and are called pompionets and they are more long than the other and haue not their wrinkles standing vp so high the other be more thick greater bellied and haue their wrinkleâ— more high and stretched out from the taile vnto the eye Some of them are called Turquins as those which haâ—e a verie greene colour and drawing somewhat toward a blacke some other of them haue the shape of a Quince and they are properly called Melons and haue a more fast and solide flesh than the pompions haue which likewise haue not so many wrinkles in their sides nor so much moisture in their nollow parts neither yee are they so thicke but haue a whitish flesh and a great deale more seed than the pompions The other sort may be called citruls as hauing the fashion and colour of a citron and their leaues diueâ—sly drawne with many small lines like vnto the feathers or wings of birds The other are Winter pompions and these are not so thick or great as the common pompions and yet furthermore the one hath a white meat and the other a yellow whereupon the first doe craue more water than the later and the later are better in a strange Countrie But the Melons are best of all as also the blacke coated Pompion and the Muske Melon which become so by hâ—uing their seed steeped in water that is well sweetned with sugar or honie The signe of a good Melon is the bitternesse of the taile the hardnesse of the crowne the heaâ—â—nesse and good smell of the whole As concerning their vse they are somewhat more delicate and pleasant than Câ—cuâ—bers so that they haue a fast meat and their hollownesse drie for otherwise they are fitter to make meat for Cats that goe a catterwauling or for Mules and Asseâ— to make them fat thaâ— for to feed men withall notwithstanding this is a thing wel and sufficiently proued that a slice of a melon or pompion put in a pot with flesh causeth it to boyle the sooner Physitians likewise giue it out for a truth that the seed as well of melons as of Pompions cousred with sugar or without sugar is a soueraigne remedie to prouoke vrine to asewage the heat of the reines and to breake the stone CHAP. XL. Of certaine speciall obseruations for and about Cucumbers Citrons Gourds Melons and such like fruits IF the border whereon you set your Melons be not so fat nor well dunged as that of the Cucumber and Gourd and if it be not watered so soone as it is put forth and sprung it becommeth the faster meat and more 〈◊〉 and sooner ripe To cause Pompions Cucumbers and Gourds to grow without seed you must steepe your seeds in the oile of Sesamum otherwise called Turkie millet three dayes before you sow them To haue Cucumbers of such forme and fashion as one would wish they must be put whiles they be yet young and small together with their stalke into vessells or bottles that haue some figure or shape drawne within them and tie them about them for in time they will fil vp the draughts and prints within the same likewise to make them long you must put their flowers into reeds throughly emptied of their piâ—h for then the Cucumber will grow all along or else to set neere vnto them some vâ—â—sell full of water as namely about halfe a foot off for as I haue said cucumbers 〈◊〉 moisture so well as that vpon the onely standing by of water they will grow the more and become longer in like sort standeth the case with the Gourd For their better and greater growth you must sow them in cases or pots or other great vesselâ— full of sifted and well manured earth which may be carried and rolled or drawne from one place to another into the Sun that so it may haue both the presence of the Sun-shine and absence of the cold winds and frosts and when they begin to grow breake off their ends To free them of vermine and lice sow Organie round about them or else pricâ—â— some boughs amongst their plants To make that a Cucumber or Melon shall haue no water fill the pit that yoâ— haue digged to plant your seeds halfe full of straw or the shutes of vines cut 〈◊〉 small and put vpon the earth and afterward your seed and doe not water them 〈◊〉 all or else verie little To make melons or cucumbers laxatiue sprinkle them fiue dayes together 〈◊〉 fiue times â—uerie day with water wherein hath beene steeped and infused the 〈◊〉 wild Cucumber for the space of three dayes Otherwise vncouer them so soone 〈◊〉 they haue put forth any budd and dung them at the foot with about two ounces of blacke Hellebor steept in water and afterward couer them againe Otherwiâ—â— steepe the seed before you sow it three daies in the infusion off cammonie or 〈◊〉 or Agaricke or some other purging medicine To make Pompions sweet and smell well so soone as you haue taken out the core and wiped and dried the seed put it amongst drie Roses or some graines of Muske and there keâ—pe it vntill you must sow it and if it so like you sow them together or else steepe the seed foure daies before you sow it in
you will remouâ— them 〈◊〉 they are or plant them out of their nurserie without other manner of grafting them they vvill not faile to bring you good fruit for the taste and eating as also to 〈◊〉 Cyder of but the best fruit doth alwaies come by grafting for the fruit comming vpon grafting doth alwaies retaine a better forme and groweth more and more kind and withall much the greater but that which groweth of a kernell doth chaung◠〈◊〉 oft as the tree is changed which beareth it And besides you must note that 〈◊〉 all trees which haue a strong fruit grow better of kernels than of boughs yeâ— so it 〈◊〉 that a late â—eed doth bring forth but an ill-fauoured plant especially the said â—eed being put besides his familiar and well pleasing ground CHAP. V. Of Plants Siences and Shooâ—â— THe little siences of Cherrie-trees growne thicke with hairie 〈◊〉 and those also which grow vp from the roots of the great Cherrie-trees being remoued doe grow better and sooner than vpon stones but then they must be taken away and planted whiles they are young 〈◊〉 whiles they be but two or three yeares old for when they are growne thicke they thriue not so well againe if you stay till they be growne groâ—â—e in remouing of 〈◊〉 you must then â—op them and strip them cleane of their braunches setting their great end in the earth the depth of a foot and after treading downe the earth and pricking downe withall at the foot of euerie plant a little stake to hold them fast and to let the vvinds and vvhatsoeuer other thing from harming them But especially you must see that you cut not siâ—nces at any other time than in Winter for that moisture and coolenesse during the time of Winter especially is a meanes to conserue and keepe them and thereupon also they grow and bring forth their fruit the better afterward The Mulberrie tree groweth after the same manner of little â—iences although the best way of planting it be by taking a twigge thereof from the great branches which are cut from the old tree of the length of a foot and setting it good and deepe in the ground and that in such sort as that the ground may couer it three or foure fingers and this done you must see that in Sommer it be watered diligently Fâ—â—berts in like manner doe grow of smal shoots which grow forth of the roots of good Filbere-trees that are well rooted these â—iences must not haue their braunches cut off when they are remoued except they be growne great and ful of branches but three yeares after that they are remoued if they doe not prosper and grow faire you must cut them close by the ground and they will put forth a bush of streight siences verie smooth and neat and of these you may chuse whether you will suffer the fairest onely or all together to grow vp and continue The siences of the Oliue-tree which you intend to transplant must be long and faire ones and full of grosse and thicke moisture so as that they may be taken and grasped in the hand and the barke thereby nothing hurt They must be drawne ouer with dung mixt with ashes the head and the foot and after laid in the earth as they vvere vpon the Tree the lower end more downeward and into the earth and the higher end more vpward and looking into the aire for else they will not take at all and this must be a generall obseruation in transplanting of all manner of siences The siences of a vvell stringed root of a good plum-tree not grafted doe yeeld being transplanted a fruit no vvhit inferiour vnto that of the chiefe and principall plum-trees from which you haue â—aken them But and if the old plum-trees be grafted you must also take grafts and graft them in other plum trees or wild cherrie-trees or vpon â—oure Cherrie-Trees and not to vngraâ—t siences to transplant them Garden plummes and hartlike cherries doe not grow naturally being planted of siences but desire rather to be grafted of grafts CHAP. VI. Of pricking downe or fastening in the earth of small or great braunches SPrigs or plants taken from boughs or branches doe grow more speedily and come to better perfection than the â—eed of kernels or the setting of stones especially if it be put a little besides his owne ground and soylie and of this sort are â—ig-trees quince-trees and pomâ—granâ—t-trees When a man is disposed to pricke downe some small sprig of a Mulberrie Figge Quince Cornell Pomegranat and Plum-tree or many sprigs of all these kinds and their diuers sorts he must cut them off betwixt the first of Nouember and the later end of December or a little after and he must see that these his sprigs be faire and well fauoured ones hauing a sound barke full of little eyes and as thicke as a sticke or thicker He must chuse such as be streight and full of moysture consisting of one onely rodd and of young vvood as of some three or foure yeares old and that they haue also as much old vvood as they haue young and they must be sharpened like a stake for the value of the length of halfe a foot but the bare must be left on vpon one side that their end which you meane to put into the ground must be writhen and steept in vvater or else you must cleaue it a little in quarters and make it stand vvide open and gape vvith a beane in the cleft or else some 〈◊〉 little small stone put in the middest thereof and so pricke it downe in the earth a foot dâ—â—pe or else let it in a little-boxe of pease full of water and so put them all into the ground together The braunches must be gathered vpon a tree that is a good handfull thicke and hath borne fruit they must likewise be verie â—ound and they may be watered with a pipe which goeth downe vnto the root Obserue and marke 〈◊〉 the place nature of the soyle and aspect or scituation of the tree from whence you haue gathered the branch to pricke it downe on the same side the like soyle and the same scituation and lay vpon it some Elder-tree if so be that you would not haue it 〈◊〉 shoot vp into a tall tree but to continue alwaies low the braunches being such they will take the better and not breake in the gathering To plant the Figge-tree after the manner of the Genowais which shall beare fruit within three yeares after and it may be thus planted all Sommer time there must be taken a Figge-tree branch that hath borne fruit two or three yeares and that 〈◊〉 hauing leaues and fruit vpon it or not it must be sharpened and cut biace and pâ—icked thicke about that end which shall be set into the ground and afterward planted in a pit halfe a foot deepe in such sort as that the top of it may abide aboue the ground with
the space of two or three houres vvhen the oyle hath boyled and wasted one part of the moisture that was in it it will be conuenient to straine it through a strong strayner and thicke linnen cloth and after to put into it new Roses againe doing as you did before and that for three seuerall times in the end after it hath beene strayned some put into it as much water of the infusion or other Roses infused in water as there is Oyle then you shall set it in the Sunne for the space of fortie dayes which infusion may be seuered from the oyle afterward as the water wherewith the oyle was vvashed Notwithstanding it may be sufficient to take the infusion of the Roses in oyle onely vvithout the putting of other vvater in the infusion Some mingle now and then in the decoction of Roses a little vvine or juice of fresh Roses to keepe the oyle from burning or that in boyling it should not get any loathsome smell You must further note that some prepare and make two sorts of oyle of Roses one oyle of ripe oliues and roses all opened and spred vvhich are the better if they be red the other oyle it made of roses being yet in the bâ—d with the oyle of greene and vnripe oliues or if you haue not any of this oyle Omphacine you shall make it with common oyle and verjuice boyled together to the consumption of the juice This is more cooling astringent and repercussiue the other more digestiue dicussiue and anodine or assuaging of paynes Some there are which sometimes make this oyle or Roses without oyle of oliues putting red carnation or muske roses to putrifie in a vessell set in dung for one whole moneth being close couered And this kind of oyle is verie fragrant and sweet This manner of making of oyles may be followed in the compounding of oyles either cold or temperate and simple such as are the oyle of violets cammomile meliâ—â—te yellow or red violets of the leaues and flowers of dill lillies the yellow taken away of corneflag flowers of elder tree flowers white mulleine flowers jesamine flowers poppie flowers or of the leaues and heads of poppie of lettuse leaues and white water lillie flowers to the compounding of which oyles you must note that for want of oyle of greene oliues you may take the oyle of sweet almonds newly drawn or of â—â—â—berds if it haue beene first washt Oyle of Quinces Take whole Quinces with the rindes when they are verie ripe but cast away their kernells then stampe them and infuse them in oyle Omphatine in the Sunne fiue dayes or else in oyle washed as vve haue said before afterward boyle them with equall portion of the juice of Quinces in double vessell the space of foure houres renew the flesh and juice of Quinces three or foure times the old being made away set them in the Sunne againe and boyle them afterward strayne all and keepe it in a vessell for your vse you shall draw greater store of the juice of your Quinces if you crush them well and bruise them rather than if you cut them in peecâ—s Oyle of Masticke you must take oyle of Roses or oyle Omphacine or of Quinces three pound of good wine eight ounces of masticke powdred and put vnto the rest toward the end for it will not endure much boyling three ounces boyle them alltogether to the consumption of the vvine in stirring it oft to the end that the masticke may be melted and mixt with the oyle Oyle of the flowers of the Elder-tree Fill a glasse bottle full of vvashed oyle or oyle Omphacine put therein a sufficient quantitie of Elder-tree flowers set the bottle in the hot Sunne sixe dayes after that presse them out and put in others new continue this all the time of Sommer vvhiles the flowers of Elder-tree are in force this oyle is singular to comfort the sinews assuage the paine of the ioynts and to cleanse the skinne Oyle of S. Iohns-wort Infuse for three dayes the crops of S. Iohns-wort in verie fragrant Wine after that boyle all in a soft and gentle sort in Maries-bath and after this some small space strayne them out lightly infuse againe in the same Wine as many dayes as nights the like quantitie of the tops of S. Iohns-wort boyle them and straine them as before afterward put vnto the liquor of Venice-Turpentinâ— three ounces of old oyle sixe ounces of saffron a scruple mixe them and in the said Maries-bath boyle them vnto the consumption of the Wine you shall keepe that which remaineth in a glasse or lead vessell for to vse as hot as you can applie it in maligne vlcers especially those of the sinewes and in the leane and cold parts in the prickes of the sinews paine of the teeth conâ—ulsions tumours and distillations Some doe make this oyle after the simplest and singlest sort making onely the flowers of Hypericum vvhich they infuse all the Sommer in washt oyle in a glasse vessell and setting it in the hot Sunne keepe it Oyle of Rhue Take the leaues of Rhue somewhat dried because they are subject to a superâ—lous kind of moisture set them to infuse in oyle a whole Sommer Or better change and renew them euerie eight dayes strayning and pressing them out at euerie change Sommer being gone boyle them not but straine presse out and keepe them in a vessell after this manner are made the oyles of the Myrtle-tree Wormewood Marierom Southernwood Thyme Cammomile and such like vnto which there is sometimes added the like quantitie of juice or flowers or leaues mingled with oyle â—nd so they are set in the Sunne Oyle of Spike Take true Spike or for want of it lauander to the quantitie of three ounces of marierom and baye-tree leaues two ounces of the rooâ—s of Cypres Elicampaine and Zyloaloâ—â— of each an ounce and a halfe of nuâ—megs three ounces infuse euerie thing by it selfe in an equall quantitie of Wine and vvater the infusion accomplished boyle the whole together in a sufficient quantitie of oyle in a double vessell the space of foure or fiue houres this done strayne it all and keep the oyle for your vse that is to say for the cold ach of the stomacke reines bellie matrix and other parts Oyle of Foxes Take a liue Fox of a middle age of a full bodie well fed and fâ—â— such as Foxes be after vintage kill him bowell him and skinne him some take not out his bowells but onely the excrements in his guts because his guts haue much grease about them breake his bones small that so you may haue all their â—â—rrow this done set him a boyling in salt brine salt water and sea vvater of each a pine and a halfe of oyle three pints of salt three ounces in the end of the decoction put thereto the leaues of sage rosemarie dill organie marierom and Iuniper-berries after that he shall be roâ—ten sodden
a matter to trouble himselfe much withall and to be at much cost and charges therewith as many not well aduised men be now adaies but onely that he would take his time thereto at his best leasure and without any great expence or else to leaue the same to his wife or his farmers wife for indeed such occupation is farre better beseeming either of them than him for as much as the maistresâ—e or dairie-woman hath the pettie affaires and businesses belonging to this our countrie Farme and lying vvithin the doores resigned and put ouer to 〈◊〉 Therefore let it not seeme strange in this point if after our briefe intreatie of Oyles vve discourse somewhat briefely and according as a countrie thing requireth of the manner of distilling of vvaters and extracting of oylie quintessences out of such matter as our Countrie Farme shall affoord vvhich we would should serue for the vse of the Farmers vvife as well to relieue her folke withall as to succour her needie neighbours in the time of sicknesse as we see it to be the ordinarie custome of great Ladies Gentlewomen and Farmers vviues well and charitably disposed who distill waters and prepare oyntments and such other remedies to succour and relieâ—â— the poore CHAP. LIX What Distillation is and how manie sorts there be of Distillation I Will not trouble my selfe here with setting downe the partie which was the first inuentor of Distillation as namely whether it were some Physitian of late time who hauing a desire to eat stewed Peares set them a stewing betwixt two dishes vpon the fire and hauing afterward taken off the vpper dish and finding the bottome thereof all set with pearâ—â—e sweat retaining the smell and fauour of the stewed Peare it selfe inuented thereupon certaine instruments to draw out from all sorts of hearbes cleere and bright airie waters it is better that we see our selues to worke about the declaring of what Distillation is aâ—d what things they be which may be distilled Distillation or the manner of distilling is an art and meanes whereby is extracted the liquor or moisture of certaine things by the vertue and force of fire or such like heat as the things themselues doe require no otherwise than as we see here below that by the force and power of the Sunne manie vapours are lifted into the middle region of the ayre and there being turned into water fall downe in raine True it is that the word Distill sometimes reacheth further and is taken not onely for things that are distilled by the meanes of heat but without heat also as wee see it done in such things as are distilled after a strayning manner that is to say when the purer and thinner part of certaine waters or liquid iuices is separated and extracted from the more muddie and earthie part by the meanes of a Felt or by the meanes of a piece of Cloth fashioned like a little tongue or border or out of Sand and small Grauell or out of earthen Pots not yet baked or out of Vessels made of the wood of Iuie or out of Glasse made of Fearne Sometimes likewise things are not only distilled without heat but with cold as nemely when the things which you would haue distilled are set in cold and moist places as Oyle of Tarâ—ar is wont to be made as also Oyle of Myrrhe Dragons bloud Otters and other things But howsoeuer yet I would not haue the Mistresse of our Countrey House to busie her braine with all the sorts of Distillation but that she should content her selfe onely with that which is performed by heat True it is that it is meet and requisite that shee should know the diuersities of heat to the end she may procure such a heat as will best fit such matter and thing as shee is in hand withall or to goe about for some things craue the heat of a cleere fire or of coale or of the Sunne or of hot â—â—â—bers or of small sand or of the filings of yron or of the drosâ—e of Oliues others craue the heat of Horse dung or boiling water or the vapour of boiling water or of Wine boiling in the fat or of vnquencht Lime or of some Barke or other putrified thing And for this cause she shall marke and obserue foure degrees of heat the first whereof shall be called warme like water when it is halfe hot or the vapour of boiling water and in this there is no feare of anie hurt it can doe the second is a little hoter but yet so as that it may be well endured without anie annoyance or hurt such as the heat of ashes or embers the third is yet hoter than the second and so as that it may annoy and hurt one grieuously if hee should hold anie part or member therein anie long time such is the heat of small sand The fourth is so vehement as that it cannot without great paine very hardly be endured and such is the heat of the scales of filings of yron The first degree is fit to distill fine subtle and moist things as flowers and cold simples as Endiue Lettuce and such other The second for distilling of fine subtle and drie things of that sort are all fragrant or smelling things as Pepper Cinnamome Ginger Cloues and manie simples as Wormewood Sage c. The third for to distill matter that is of thicke substance and full of iuice of which sort are manie roots The fourth is proper for the distilling of mettals and minerall things as Allome Arsenicke c. By this meanes it will come to passe that the Mistresse of our Countrey House shall not haue anie thing brought vnto her out of which shee will not be able to draw the waterie humour and to distill cleere and bright waters CHAP. LX. Of the fit and conuenient time to distill in and of the faculties vertues and durablenesse of distilled waters EVerie thing is to be distilled in the time wherein it is best disposed and best fit that is to say rootes hearbes flowers and seedes when they are ripe but liuing things and the parts of them when they are of middle age as wee shall haue occasion to declare in his place Now as concerning the ripenesse of rootes hearbes flowers seedes and fruits we referre you to our second Booke where wee haue sufficiently at large laid open at what time euerie one of these things is to be gathered But it is to be noted that necessitie sometimes compelleth vs to distill drie plants and then it will be good to macerate and sâ—eepe them in some conuenient liquor or decoction answerable vnto the vertue of the thingâ— by that means in part to renew and bring againe their youthfulnesse and to endow them with such moisture as they brought with them when they were first gathered from off the earth as we will further declare by and by As concerning the vertues of distilled Waters it is most certaine that such as
it causeth a good memorie taketh away the paine of the teeth breaketh the stone healeth the dropsie preserueth from venime such as haue swallowed any spider if it be drunke presently after The water of Gentian Take foure pound of the new rootes or rather of the dried rootes of Gentian chop them small infuse them in wine or besprinkle them only then afterward distill them This water is singular against the plague all sorts of venime the stone as well of the reines as of the bladder and to heale inward Apostumes and vlcers The vvater of pellitorie Take the rootes of pellitorie new or old cut them small and infuse them in verie good Wine the water is good for no appease the ach of the teeth to strengthen them and keepe them cleane if the mouth be washed therewith in the morning or else when it seemeth good to doe it To make water of eye-bright Take the leaues and flowers of eye-bright distill them the water thereof doth cleare the sight The vvater of Nicotian is distilled as the other going before but of this vve haue largely discoursed in the second Booke and haue shewed that it hath maruellous effects against the Noli me tangere cankers ringwormes scabs shortnesse of breath and the dropsie In this sort also you must distill Paules betonie the vvater whereof is singular to heale wounds scabbes and other diseases of the skinne The vse of this vvater is veâ—â—e excellent for the leprosie pestilent feauers obstructions of the liuer and spleene and exulceration of the lungs In this sort also is Mouse-â—are distilled whereof vve â—â—ue spoken in his place in the second Booke The vvater of hyssope must be distilled vpon hote ashes it is excellent for the paine of the teeth to prouoke vvomens termes for the cough and other diseases of the lungs The water of turneps Take whole turneps with their skins and all or else the skin alone you shall distill a water especially of the pilling or skin which will be profiâ—able to prouoke vrine and sweatâ—ng Water of lymons or the juice of them doth helpe verie profitably in the stone of 〈◊〉 reines The water of fennell Take the rootes and leaues and distill them or else boyle â—hem in water afterward put them all hot into a tin or copper platter and couer the 〈◊〉 vvith another platter the liquor vvhich shall be vpon the vppermost platter â—hall be kept in a viole to put a drop or two thereof into the corner of the eye for the â—iseases of the eye Water of parsley of the garden Stampe in a morter the leaues of parsely then diâ—till them it cleanseth the stomacke and comforteth the reines After the same manner are distilled the waters of smallage basill buglosse miâ—es cammomile marigolds Carduus benedictus clarie succorie capillus Veneâ—iâ— cheâ—uile endâ—ue aller fumitorie broome Iuie horse-taile lauander marierom mehloâ— mallowes holihocke vvater lillies nigella organie pionie poppie pellitorie of the wall burnet plantaine purcelaine penniryall rue rosemarie madder sage sauorie scabious scolopendrium nightshade houseleeke willow leaues groundswell thyme white mulleine tansey valerian veruaine of the flowers and leaueâ— of the stinging nettle as well as of the dead nettle and of many other plants obseruing the generall precepts which we haue set downe before This is the manner of distilling cinnamome Take a pound of fine cinnamome breake it lightly and infuse it a certaine time in the distilled water of Roses the quantâ—tie of foure pounds and of verie good white wine halfe a pound after put it all into a glasse-still to be distilled either vpon hot ashes or else in Maries-bath such water is forcible against all cold diseases especially of the stomacke spleene liuer braine matrix sinews faintings and swoâ—nings to prouoke the termes of women and retayned vrine to stay vomits to represse the malignitie of all sorts of cold venime and for the deliuerie of woâ—en that are in trauell of child Rose-water is distilled either of new roses or of drie roses and they are either white or carnation The fashion and manner of distilling of it is diuers for sometimes it is distilled by defluction tending downeward vvhich is called in Latine Distillatio per descensum according to the matter which we shall declare in the seuentie first Chapter hereafter following Sometimes it is distilled by insolation as we will likewise shew in the same place sometimes and that oftest as also best in Maries-bath and before the distilling of it if the roses be drie it is good to moisten them vvith the vapour of some boyling water or some Roses The water which is distilled of red Roses is more cordiall and corroboratiue as that which is made of white roses is more cooling Then to distill good rose-water you must infuse roses in distilled Rose-water or else in the juice drawne from them and that by the space of two or three dayes your vessell being well lured and stopt and afterward put them in a glasse-still couered with his head and they both well luted and fitted one to another and finally set them thus conjoyned in your vessell of Maries-bath Water of Orange-flowers called water of Naffe being distilled by a bell is good to procure vomit as also to make a good smell The water of vvild Apples and of Oke Apples vnripe of chesnuts and of veriuice that is halfe ripe is good against the red pimples and hard knobbes in the face The vvaters of flowers as of Rosemarie vvhich is good to rejoyce the 〈◊〉 of Elder-Tree vvhich keepeth the face cleare from Sunne-burning of Marigolds vvhich comforteth the eyes and such others are distilled after the manner of Rose-water CHAP. LXVI Of the manner of distilling liquors WE haue heretofore declared that the singular and rare efficacie and 〈◊〉 of things distilled haue in such sort rauished and carried away the spirits and studies of men as that there is scarce any thing to be found vvhich hath any good propertie and speciall qualitie in it but it 〈◊〉 beene brought vnder the yoke of distillation But in this place I call liquor all thâ—â— which hath a liquid consistence vvhether it be juice humour excrement or any such like floting thing as vvine vinegar honie vrine juice of hearbes of fruitâ—â— and you cannot but thinke that the juice of hearbes or fruits being distilled doth afford a farre better water than that which is distilled of hearbes yea or of fruits either We will begin therefore with distilled vvine Aqua-vitae is thus distilled notwithstanding that all manner of Wine is fit to make Aqua-vitae of so that it be not sowre spent or otherwise tainted yet indeede the strongest and noblest Claret vvine is the best vvhether pallet and inclining to vvhite or high coloured and inclining to red Take then of claret vvine a certayne quantitie according to the bignesâ—e of the vessell wherein you distill
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
and that after Autumne vvhen as the earth beginneth to be moist vntill the beginning of the Spring as being the time when the roote may be drawne without leauing of the barke behind you may plant an elme at euerie fortie foots end and not touch them at all for two yeares after vvhich being passed you must dig the earth all about the bodie of the Tree pruning and picking it with a small handbill euerie two yeares We will not make any longer description of the elme but send you to the sixth booke where you shall find particularly and amply declared how this tree is to be planted and in what soyle it doth principally delight to grow CHAP. X. Of the Aller WE see that the Aller or Alder-tree is no lesse profitable for the Husbandman than the Elme in as much as the wood of Aller doth serue to make many implements working tooles as ladders â—ailes for the cart poles handles for tooles rackes for horse-meat and such other things to lay the foundations of buildings vpon which are laid in the riuers fens or other standing vvaters because it neuer rotteth in the vvater but lasteth as it vvere for euer and beareth vp maruailous strange and huge masses The Aller therefore shall be planted neere some little brooke in some moist and vvaterish meadowes for the Aller-tree naturally delighteth in vvater more than any other tree doth and it looketh that the most part of his roots should be in and lower than the vvater for else it will not come to any growth The aller is not sown because it beareth no seed fruit or flowers yet it may be planted two vvaies either of braunches taken from the great trees or else of liue rootes drawne out of moist places their earth vvith them and so set in another moist place and that in such sort as that at the least the one halfe of the roots may be lower than the vvater and couered aboue with earth a fingers thicknesse and vvithall before it be planted you must cut the small branches away till within a finger of the maine root vvhich afterward will shoot vp many small siences This tree is easie to take and grow againe in moist places because it hath much pith in it and putteth forth much wood in a short time You may 〈◊〉 your aller to grow high in any place without any great labour and to small profit because it would need continuall watering It is better then that your aller stand in waterie ground as we haue said that so it may both please and profit you See further of the aller-tree in the sixth booke The fresh leaues doe stay inflammations being put vnder the naked soles of the feet they greatly take away their wearisomenesse which by far walking haue wearied themselues full and all moist with the morning dew being spred in Sommer all ouer a chamber they kill fleas The barke serueth to make inke and to die leather blacke The Poole Fish-pond and Ditch for Fish CHAP. XI Of the manner of making Stewes and Pooles for keeping of Fishes THe chiefe and principall point of a good Countrey Farme is to want nothing either needfull for the prouision of the chiefe Lord or auaileable for the profit that may come thereof The good householder then shall not esteeme a little of Fish seeing that of them he may make both prouision for his table and great gaine vnto his purse but rather shall prouide some place neere vnto his house for to cast Pooles or Stewes in to the end that when need is he may find victuals therein both for himselfe and his familie and that as readie as if it were alreadie in the Kitchin besides what he may yearely sell of that his store to make money into his purse Therefore for the appointing out of ground for these his Pooles or Stewes to breed or feed his fish in he shall chuse it ioyning vnto his Medowes in some leane place and such as he could otherwise make no profit of and yet it must be in a firme ground that is grauellie or sandie for such places doe feed fishes excellent well notwithstanding that the muddie and dyrtie Poole be best for the Tench Burbet Cod Eâ—le and such other slipperie and slimie fishes but he that loueth his health must not furnish his Pooles or Stewes with such manner of fish The Poole shall be maruellously well seated if the commodiousnesse of the place will affoord it continuall refreshment from some flowing Fountaine or some Brooke or little Riuer falling into it whereby continually the first water may be remoued and new supplyed in place thereof not suffering the other to stand too long impounded and therefore if it be possible the Poole is to haue conuenient issue in one part or other for so by this meanes the water is renewed the more easily and the fish therein made the more chearefull and better thriâ—ing to euerie bodies â—ight whereas on the contrarie the standing and corrupted water affoordeth them nothing but bad nourishment making the slesh thereof of an ill tast and vnpleasant in eating In the meane time you must not â—orget to set grates of Brasse or yron close fastened and pierced but with small holes in the conduits that so by them the water may find one passage in and another out and yet to stay the fish for getting forth It will be good that the Poole be large and great to the end that the â—ish which is kept therein may find room◠〈◊〉 sport themselues without perceiuing of anie impediment or imprisonment that they sustaine It will be good also to make in these Pooles some corners or starting holes like little lodging roomes in the wall thereof to the end that thereby the fish may find place for to hide it selfe and to auoid the great heat of the Summer prouided notwithstanding that they be so made as that the water which is in them may easily get out againe These Fish-ponds also may be made in anie low Valley which the hills enuironing on euerie side send downe their waters into the same making it continually wet so that in truth without it be applyed to this purpose it will serue for no other good purpose In this place aboue all other you shall make your Fish-pond drayning it at the dryest time of the yeare and digging it of such depth as you shall thinke most conuenient for the receit of such water as shall fall into it then noting how the water descendeth you shall iust against that descent make the head of your Pond mounting it of such a height that no land-water whatsoeuer may ouerflow it and this head you shall make in this wise first so soone as you haue drained the ground and made the earth firme where the head must be you shall driue in foure or fiue rowes of piles made of Elme and some of Oake halfe burnâ— or scortcht and then the earth which you digge out of the pond together with fagots
THe quantitie of bread that euerie man ought to eat euery day cannot 〈◊〉 and strictly bee set downe with regard had to the time for in Winter men eate more than in Sommer age disposition of the bodie euerie particular 〈◊〉 maner of liuing and the custome of the countrie or place without the omitting of 〈◊〉 other circumstances It is true that Courties Chanons Monkes and Schollers of Colledges do keepe and obserue some rule that way but not so constantly but that it may bee broken as occasions may be offered which may perswade either to vse more or lesse The diuers vses of bread BRead is diuersly vsed but the two most common waies are to eat it either alone or with other meates whereunto it serueth not onely as wee haue said before in steed of a sauce that is full pleasant and delightfull but also to correct their vices and faults if they haue any and to helpe and strengthen their properties and vertues in so much that all meate is wholesome and healthfull if it bee accompanied with bread Sometimes it is tosted being cut into diuers thin shiues for to eate after all other meate for the drying of the stomach that is too moist and to hinder especially in fat folkes that the meat which they haue taken be not so sodainely dispersed into all the seuerall parts of the bodie Some say likewise that tosted bread being often eaten doth make fat folkes leane and consumeth such flegme as may be gathered in the stomach and being eaten all drie in a morning fasting it likewise drieth vp and stayeth all manner of rhumes and humours falling or gathered into any part or member whatsoeuer This is the cause why Physitians appoint bisket bread for such as are troubled with rheumes and distillations Some vâ—e tosted bread steept in Wine vvith sugar and cynamome to procure an appetite vnto a dull stomache either in sickenes or in health Some do make sippeâ—s or small â—â—ices as they call them of bread dried vpon the coales which they steepe an houre or more in Water and Wine and after force them through a strainer or temze adding thereto the powder of some small spice and so make very pleasant sauces therewithall Washed bread is a meate very profitable for the health in as much as it giueth a light kind of nourishment vnto the bodie without making of any obstructions and this because the washing of it doth wholly take away the heauines and clammines belonging vnto the earthie parts thereof and so maketh it light and altogether airie That this is true you shall find by experience because that if you cast it into the water it swimmeth a loft like a peece of corke and againe if you weigh it after that it is washed you will wonder at the lightnes of it for indeed you shall find it not to be so heauie by the halfe Old men of auncient time did cut it in slices and washing it in water made great account of it in sharpe agues and such other diseases because it is of smal and light nourishment according as is required in such sicknesses and in these dayes we make no lesse account of it saue that we vse not to wash it in water but in the broath of meate as of veale or capon possibly because of the daintines of this age or else for the parties feeblenes sake which it may bee falleth out to be greater than it was in the bodies of those which liued long a goe In steed of this washed bread we vse a sort of bread which we call Panade or a cooling bread which is thus prepared They take and crumble small the crummie part of a white loafe not new but old baked or they grate it very small after which they steepe it certaine houres in warme water or in cold water changing the same three or foure times and in the end boyling it at a small-coale fire in an earthen pot with buttered water or some other fat put thereto They that will make it after a finer fashion steepe it and boile it in some capon broth or the broth of a pullet or some other such like meate stirring it a long time and oft with a spoone this Panade is good for such as are troubled with long diseases as also for such as are in health but are troubled with crudities vpon their stomach of what cause soeuer they come as also for them that haue but bad digestion but chiefly good for such as by exquisite diet do go about to cure the pox This Panade doth not heat as bread doth of it selfe not being washed or prepared thus in Panade The meale of Amydon made in bread or pap-meat doth nourish in like manner that Panade doth Wee haue set downe before how Amydon is to be made Young children that sucke in like manner may be fedde with Panade and it is a great deale better meat for them than the 〈…〉 accustomed to be made them with Cowes milk and Wheat flower because that such pap-meate causeth infinite obstructions feauers headach and wormes Some vse the meale of certaine sorts of corne and of many sorts of Pulse after the manner of pap-meate as we haue alreadie said vvhen vve spake of mundified Barley which is a thing so highly commended of auncient Physitions But besides such manner of preparing of it as vvee haue alreadie deliuered in the Chapter of mundified Barley these two following may seeme vnto me to be most excellent boile your Barley in a great deale of vvater as it were almost to the consumption of the water gather the creame that is vppermost and take it with a spoone and make therâ—of â—â—â—dified Barley Otherwise thus take the meale of Barley well sifted put it in a bag and boile it in a great quantity of water the space of fiue or 〈◊〉 houres afterward draw the bagge out of the pot and let it drop and straine it in a presse let it stand drie and being drie grate it as you would doe drie paste and make mundified Barley of it Some are of iudgement that Barley thus prepared is not so windie Some do now and then put vnto it bread crummes and bruised Almonds to make it more nourishing It moistneth nourisheth reasonably but cooleth much it procureth not any gripes in the body neither doth it puffe vp and swell the body or stomack but to be briefe it performeth all the hâ—lpes whereof Hippocrates speaketh Some likewise doe make pap-meate of Wheat meale and Rice which in truth doe nourish more than mundified Barley but they loade the stomacke heauily and cause great windinesse and that because for the most part they are boiled in Cowes milke The pap-meate made of Millet Pannicke Oates and especially of Lentils besides that they are very vnpleasant are of very hard digestion in so much as that the day after they be eaten they are to be found in the stomacke The pap-meates made of Cich Pease 〈◊〉 Beanes Fetches Lupines and other
they delight most in SEeing it hath beene deliuered and laid downe here aboue what time and manner is to be obserued in the planting of all wild trees and in giuing them such tillage as may easily and in short time procure their growth it hath seemed good vnto me to write some little thing of the nature and sorts of trees which are planted and found ordinarily in the vvoods and forrests of France and to declare briefely what manner of ground they delight in and in what soile they proue greatest and most profitable to the end that the planters of them be not frustrated of their paines and purpose and that that which requireth a drie and hot soyle be not planted in a moist and low soyle as also that the trees vvhich delight in a moist and low countrey be not planted in mountaines and drie countries for this falleth out oftentimes to be the cause that such as bestow their cost in planting doe misse of their intent and that the plant being in a ground cleane contrarie vnto it doth not come to any profit For which cause I will here in a word expresse my mind concerning that point not with any purpose to describe or comprise all the natures vertues and properties of trees neither yet to speake of all kinds of trees but onely to describe and declare the places and grounds wherein they prosper and grow most as also to make knowne the diuersitie that is amongst trees of one and the same sort and of one and the same name as which are most fit to be planted and best for to make shadowes to walke or sit in I know that there are diuers sorts of trees that grow both in the Easterne Northerne and Southerne parts of the vvorld vvhereof we are almost altogether ignorant and which in respect of the diuersitie of the regions doe not grow at all in this climate and of these I mind not to speake at all because my purpose is only in briefe to lay downe that which is necessarie to be knowne about the planting of common trees such as are ordinarily to be found in our owne forrests and not of strange and forraine ones the trouble about which would be more than the pleasure And as for such as are desirous to attaine the perfect knowledge of all manner of trees growing in any part of the world and their vertues properties natures and seeds they may see the same at large in Theophrastus in his fourth booke of the historie of Plants and in the third booke vvhere hee particularly entreateth of the kinds of wild and sauage trees for he particularly runneth through the nature force vertue seed and manner of planting of euery wild tree as well those of the East North and South as those of the West but it shall be sufficient for vs at this time to declare the nature of fiue or six sorts of trees which commonly grow in the countries hereby and of their kinds and what ground euery one delighteth in Now therefore to begin there are two sorts of trees in generall the one is called vvater-trees or trees delighting to grow in or neere vnto the brinkes of vvaters in medowes and in low and watrie places the other land trees or trees delighting to grow vpon the firme and solid land and vvhere the waters by inundations or ouerflowings vse not to come But first we will speake of the trees liuing in or about vvater CHAP. XV. Of the Aller Poplar Birch Willow and other trees haunting the water YOu shall vnderstand that there are foure or fiue sorts of trees vvhich of their owne nature grow neere vnto vvaters and which except they haue great store of moisture doe hardly prosper or grow at all of vvhich amongst the rest the Aller is one that most coueteth the vvater for the Aller is of that nature as that it would be halfe couered in vvater and at the least the most part of the rootes must of necessitie be within and stand lower than the vvater for otherwise they would not take insomuch as that trees of such nature ought to be planted in moist medowes and neere vnto the brookes running along by the said medowes or in marshes for in such grounds they take and grow exceeding vvell This tree is apt to take in moist places because it is a vvhite vvood containing much pith and putting forth great store of boughes in a short time by reason of the moistnesse of the vvaters vvherewith it is nourished and fed The said Aller trees may be planted two manner of wayes as namely either of branches gathered from great Allers or of liue roots digged vp in most places together with the earth and set againe in the like ground and that in such sort as that the halfe of the said roots be lower than the water and the vpper part couered with earth the depth of one finger and in the meane time before they be planted they must haue all their branches cut off too within a fingers length of the root and it will put forth againe many young shoots after the manner of Hasel trees You may read more of the Aller tree in the fourth booke There is another sort of vvater-wood which hereabout is commonly called white wood of this kind are the Poplar Birch and other sorts of wood which grow close by the water side and vpon the banks of ditches springs and little brookes and it is a common practise in Italie to lay their conueyances and pipes to carrie their vvater from riuers throughout their grounds of those woods And these kinds of trees may be easily planted of young roots along by the vvater and riuer side both most conueniently and profitably especially the white Poplar otherwise called the Aspe tree whose leaues are apt to shake with euerie small winde Where rootes cannot be got there may in their stead be taken faire and strong plants such as are vsed in the planting of Willowes The Birch doth somewhat resemble the white Poplar in his barke and the Beech tree in his leafe but it craueth a colder and moister soile than the Poplar And this is the cause why it groweth so plentifully in cold countries The other sort of vvater-wood is the Willow vvhich as wee finde by proofe groweth nothing well except it be in a moist and warrie countrie and neere ioyning to vvaters The manner of planting of Willowes is commonly by setting of Willow plants and those such as are of a good thicknesse and strength as namely as great as one may gripe for looke how much the stronger and thicker they be so much the moe shoots will they put forth and so much the stronger This tree differeth much from the Aller for the Aller will haue his rootes all within water but the Willow would stand higher and spread his roots along into the ground that is wet and moist and neere vnto water vvithout hauing his roots altogether in the water according whereunto it is
for their leane dogs which hunt the hare and you must mingle sometimes amongst these pottage a little brimstone to heat them withall As for your raw flesh meate which amongst huntsmen it called ket if you do not eate it all at a meale you shall preserue it in some cleare running streame by suffering it to lie hid in the water till your next occasion to vse it Oates ground hulls and all and so scalded in hot water is a very good mange or meate for hounds and so is also your mill-dust scalded in the same manner But if your hounds happen to fall weake or sicke or bee ouer hunted then you shall take the bagges and intrailes of sheepe hauing turned the filth and excraments forth and washt the bagges well and also the sheepes pluckes and boyle them in faire water with a good quantiof â—atemeale till the pottage bee thicke and so giue it reasonably warme to the hounds this is a soueraigne good meate and it is very comfortable for weake and sicke dogs of what kind soeuer they bee and bring them into lust and strength sodenly Their kennell must be made in some place standing vpon the East through the midst whereof dotâ—â—un some little riuer or spring The place wherein the dogs shall lie shall be builded with very white wals and floores of boords close ioined for â—eare that spiders fleas wal-lice and such like should breed there He that shall be appointed to keepe them must be gentle mild and courteous louing dogs of his naturall instinct and such a one as will make them cleane and dresse them carefully with wisps of straw and little brushes being readie to giue them some prettie dainties to â—ate and to draw them alongst the greene corne and meadowes as wel to giue them appetite to their meat as also to learne them to run and to cause them to passe through the the flockes of sheepe and other tame cattell that so they may bee accustomed vnto them and be made to know them Iâ— the dogs be sicke you must vse the remedies following for lice â—leas and other vermine wherewith dogs are loden oftentimes especially in the times of great heat you must bath them or at the least wash them and rub them with a wispe with a decoction made of large quantitie with ten good handfulls of wild cresses wild marierome sage rosemarie rue patience and fix handfulls of â—alt all being well boiled together to the consumption of the herbs To driue out wormes you must soke perrosin made into pouder aloes poâ—dred vnquencht lime and liue brimstone made likewise into pouder euen all these in one oxegall and with this liquor rub the place infected with wormes If dogs be bitten of serpents you must cause them to take downe the iuice of the leaues of ash tree incontinently or else a glasse full of the decoction of rue white mullein mints and broome whereunto must be added the weight of a French crown of treacle applying treacle in like manner vnto the bitten place When the dogs are bitten of mad dogs they must forthwith be cast into a vessell of sea water nine times one after another or for lacke of sea water into common water wherein hath bin dissolued foure bushels of salt this will preserue them from going mad And if it happen that you haue not prouided this remedie timely inough but that now the dog is fallen mad to the end that you may keepe the other from the same mischiefe you shall be carefull that the mad dog run not abroad and therefore you shall kill him by and by for it is but all in vaine and altogether impossible to goe about to cure such madnesse the signes of such madnesse are the drawing vp of of his taile at the vpper end hanging the rest straight downe a very blacke mouth without any froth a heauie looke and that aside in ouâ—â—thwart and crosse manner Against the scabs tetters itch and gauls of dogs you must take three pounds of the oile of nuts one pound and a halfe of the oile of oile of lees two pounds of old swines grease three pounds of common honie a pound and a halfe of vineger and make them all boile together to the consumption of the halfe of the vineger putting thereto afterward of perrosin and common pitch of each two pounds and a halfe of new waxe halfe a pound melt altogether casting in thereto afterward the pouders that follow a pound and a halfe of brimstone two pounds of reboiled coperas and twelue ounces of verdegrease making them all vp together in an ointment but they must be washed with water and salt before they be annointed with this ointment For the wormes in dogs you must make a drinke of the decoction wherein haue beene boiled wormewood southrenwood and the shauings of harts-horne or else cause them to swallow downe pils made of harts-horne brimstone aloes and the iuice of wormewood When the dogs are tired rub their feet with this restrictiue made of the yelkes of egs the iuice of pomegranets and soot finely poudred all of it being wel mingled together and left to settle one whole day Dogs are often hurt of wild bores in many parts of their bodies and then according to the places where they are hurt they must bee ordered and looked to with dressing of their wounds If the wound be in his bellie and that the guts comeforth vnhurt you must first put them in againe and then afterward put into the bellie in the place where the hole is a slice of lard and so sow vp the skin aboue but the thred must be knit of a knot and made fast at euerie stitch of the needle and withall cutoff the thred at euery stitch so fastened as much is to bee performed in the wounds that shall be made in other places alwaies obseruing to put some lard into them For wounds which dogs shall receiue the iuice of the leaues of red coleworts is a very souerainge balme being applied presently vnto the wound healing them vp very speedily or else take the iuice of Nicotiana whereof we haue spoken in the second booke Against the canker breeding in the eares of dogs taking a dramme of Sope of oile of Tartar Salarmoniacke Brimstone and Verdegrease incorporated all together with white vineger and strong water and rub the cankered eares therewith nine mornings If the dogs after they haue run in frost after raine and such other bad weather or swum the riuers lakes after the game come to take cold presently as soone as they come to their kennell they must be chafed and dried at a great fire and after that their bellies rubbed and wiped with wispes thereby to wipe away the dirt sticking vnto them Oftentimes in coursing ouer the fields rocks dogs come to haue the skin striken off of their feet for the remedying whereof it will bee good first to wash their feet with
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
that it may take the Easterne Equinoctiall and not lose the rising of the Sunne in March and October or rather in September If there be euer a Hill build vpon the edge thereof making choise to haue your lights towards the East but if you be in a cold Countrey open your lights also on the South side and little or nothing towards the North if it be not in your Barnes where you put your Corne or such other things as are subiect to the Weasell and other vermine Ouer-against the North you shall procure some row or tuft of Trees for to be a marke vnto you of your place and defence also for the same against the Northerne windes in the Winter time But if you be in a hote countrey you must set your said tuft of Trees on the South side against such windes and heat of Sunne as come from thence and boldly open your lights especially in the said Barnes which lie on the North side Make good choice of the best parts of your Grounds to be most fit for Fruits Corne and Medowes and plant your Vineyard to haue the South open vpon it You shall make also certaine crosse Barnes with their counter-windowes in the place towards the South to open them in the time of a Northerne wind Such places are found in Countries full of Mountaines which doe greatly desire the East and yet notwithstanding would therewithall take part of the South which is so needfull for them In this and such like places Wells are in greater request and much more necessarie than in valleyes and plaine grounds and that wee may find out the place where it is best to make them wee must chuse the Easterne side at the beginning of the descent somewhat therewithall bending towards the North but wee may not haue any thing to doe with the Westerne side and yet somewhat better toward the South where hauing ouer night digged the earth in diuers places the quantitie of three feet ouer and fiue in depth and after returning in the morning at the Sunne-rise you must make triall how it soundeth being strucken with the end of a Holly staffe armed at the said end with some round peece of Iron or Latten after the manner of the end of a Shepheards staffe without the Crooke and there by the iudgement of the eare to obserue and marke how it soundeth vnderneath as whether it sound like a Mortar or like fat Earth Potters clay or some other that is very hard or like a Glasse halfe broken or else like a very deepe Pit that toucheth the Quarrie or Veine lying vnderneath and this is the best way to iudge and make triall Or otherwise in the moneth of August or September at such time as the Earth is verie drie a little before the Sunne rise you must lye downe flat vpon the ground hauing your face toward the East and chuse out that place where you shall espie a vapour to rise vp out of the Earth after the manner of little Clouds for this is a token of a proud or plentifull store of water Or else to make a shorter triall to make deepe trenches of foure foot within the ground and therein to put sponges or fleeces of Wooll verie drie and cleane couering them with boughs of Trees or leaues of Hearbes then after some time to take them out of the Earth and they being wet and moist doe argue abundance of water according to the qualitie of moisture which they haue within them whereas if on the contrarie they be drie when they be taken vp it argueth that there is no water to be come by Diuers there be that gather figures of the springing vp of water in place where by their seeing of small clouds and vapours rising from thence into the ayre in drie faire and calme seasons But howsoever it is not conuenient to content ones selfe with the bare viewing of the hearbes which grow thereupon without hauing first made some triall for vnder Crowfoot Folefoot Plantaine Dogtooth Cinquefoile Milfoile and three-leaued Grasse Water is not farre to seeke but it is naught worth if one digge not verie deepe as is to be seene at Bagnolet Belle-Ville vpon the Sand and other places of Liury Vnder Veruaine is oftentimes found good Water and deepe according to the nature of the ground and withall if the head doe spring from grounds apt to boyle as red Sand or gray Rocke and not from those sides which by and by are dried vp Aboue all to the end we may have Wells containing water of a good rellish and such as will neuer drie vp we must make choice of a sâ—â—die blacke grauelly or clayish ground or such a one as is full of pebbles and especially that which is mixed of pebbles and sand together but neuer of that water which floweth from Fullers clay mire mudde or springeth from the grounds where Sallowes Roses Reeds and other such Plants which are engendred of a watrie humour doe grow for although that such places doe yeeld great store of water notwithstanding that water is naught worth and will easily be dried vp Wherefore as much as lyeth in you procure that your Wells be farre off from such ditches as wherein they lay the dung of Stables Cattell or Swine-coats to rot or any other place which may annoy in regard of the pissing of beasts if they be not well digged and made verie deepe True it is that Wells will be a great dealâ— the better if they consist of a high rising water and not such a one as lyeth deepe in the earth For howsoeuer that such Wells be lesse hot in Winter and in Summer lesse cold yet notwithstanding it shall be infinitely better because it hath more helpe of the Sunne and Aire which are the two things which doe greatly amend and make better the water and if necessitie force the water to lye so deepe and low wee must seeke to helpe the inconuenience by drawing but a little and oft for the iumbling and stirring of the water will rectifie it and amongst other things you must haue speciall care not to keepe it couered Fountaines in like manner rising from such places of Mountaines are had in request as well for the profit of the water which is a great deale better and more pleasant than that drawne out of Wells as also for the beautifying of the Country Farme And for to find their Head or Spring wee must vse the like meanes as wee haue layd downe for the finding of Wells excepted that wee must make chiefe choice of such as breake forth vpon the North at the bottome of high and great Mountains hauing hollow places and compassed about with plaines for in such plaine grounds the water gathereth it selfe together and distilleth through the earth Now this kind of prouision of water is when you desire it in great aboundance but if you stand vpon and desire the best and most excellent water you must make choice of
high places and such as are not ouer-shadowed the fall whereof doth enioy the Sunne-rising for water out of such Fountaines is a great deale more light and pleasant in tast and by how much it runneth the swifter and longer way in the Aire and Sunne before it come to the bottome so much it groweth the better as when it falleth from high Rocks it is as it were beaten and broken in falling through the downe-right places of stones and craggednesâ—e of the Rocks We must also see that such Mountaines be full of Dogs-tooth Plantaine Fox-taile wild Penny-ryall transmarine Sage which is called Adianthum Milfoile Chameleon and generally all other hearbes and plants which grow without being planted and are by nature greene well branched good and thicke and well flowred The time most apt in all the yeare and affoording greatest perseuerance for the finding out of the heads of Wells and Fountaines are the moneths of August or September for then it is easie to know the greatnesse of the head when the earth by the great heat of Summer hath no moisture of raine left remaining in it and then also we may gather assurance of such as will neuer drie vp altogether If it happen that the head Fountaine be somewhat too farre from the Farme you may force the water to come thither by little Riuers or rather more conueniently by chaâ—els and conduits made of Lead Wood or Pot-earth the best are made of Aller tree Fâ—rre tree or Pine tree out of which distilleth Perroâ—en because that such Trees haue an oylie humour and hot which easily resisteth the hurtes which water might cause Next to them are those which are made of Pot-earth if that the water carried along in them were not the cause of breeding obstruction These must be two fingers thicke and sharpe at one end the length of halfe a foot to goe the one of them into the other the worst sort is those made of Lead because the water carried along by them purchaseth from the Lead an euill qualitie and that because of the Ceruse thereof so that it oftentimes causeth bloudie fluxes and other such like diseases if we beleeue Galen and them which for this cause call the inhabitants of Paris Squitters because they vse Fountaine-water which runneth through Leaden pipes which point notwithstanding seemeth not to be without all doubt seeing that Ceruse cannot breed nor be made of Lead without vineger and for that we see also diuers Countries doe drinke of such waters without being troubled with bloudie fluxes whatsoeuer it is wee must set well together and soulder the pipes with a compound made of vnquenched lime and the greaâ—e of a hogge or of Perrosen and the whites of egges or of lyme whites of egges oyle and the filings of yron because that all these things doe hinder corruptions and rottennesse which the water might cause If any Mountaine doe hinder the laying or bringing along of these Pipes wee must make them way if any Valley we must reare arches such as are to be seene in a Village neere vnto Paris called Arâ—ueil and that because of those said arches or rayse pillars and other matter to support those water-passages But it is not sufficient to haue found out those Heads of Wells and Fountaines but we must further consider of the goodnesse and wholesomenesse of the Water as Aristotle teacheth vs For seeing the greatest part of our life dependeth vpon the vse of this element it is requisite that the Master of the Household should haue care to procure good Water in as much as Water must be the most of his seruants drinke and that the Bread which he and his familie doe eat is kneaded therewith and the greatest part of his victuals boyled therein The best and most wholesome Water of all others is Raine Water falling in Summer when it thundereth and lightneth verie much and yet notwithstanding Raine Water causeth costiuenesâ—e and obstructions especially that which is kept in Cesternes newly made and that by reason of their Mortar wherewith they are ouer-layd It doth also corrupt very quickly that onely excepted which falleth in May and being so corrupted it maâ—reth the voice bringing Hoarsenesse and a little Coâ—gh Next to this in goodnesse is 〈◊〉 Fountaine Water which falleth from the Mountaines and runneth along amoâ—gst Stones and Rocks Next to this in goodnesse is Well Water or that which issueth at the hanging parts of the Mountaines or that which springeth in the bottome of a Valley The fourth different sort of Waters is that of the Riuer The worst of all the rest is that of the Poole and Marish Grounds and yet that which runneth not is worse than all the rest and more apt to inâ—ect The Water of Snow and Ice is the most vnwholesome of all because it is the coldest and most earthie as not hauing beene prepared by the heat and vertue of the Sunne And as conceâ—ning the Water of Wells and Fountaines seeing it is not found good alwaies and in all places we shall know them to be good if it haue neither tast sâ—â—ell nor any colour whatsoeuer being notwithstanding verie cleere and of the nature of the Ayre taking quickly the colour of anie thing that one shall cast into it being also cleane warme in Winter and cold in Summer easie to make hot and as soone becomming cold againe in which Peason Beanes and other such like things doe boyle easily and which being put for some space in a Brasen Copper or Siluer Vessell well scoured leaueth no discoloured parts or spots in the same and which when it hath beene boyled in a Caâ—ldron made verie faire and cleane doth not make any â—etling or shew of filth in the bottome if such as vse to drinke it haue a cleere voice a sound breast and the die or colour of the face be neat and liuely finally that which together with the rest of the markes is verie light and by consequent as principall of all the rest shall that be iudged which excelleth in the foresaid markes and qualities and for to know which is the lightest weigh as much with as much of euerie sort of Water or else take two three or â—oure Clothes of one and the same webbe length and breadth according to the quantitie and sorts of Water which you would compare together and in euerie one wet a Cloth distill the Clothes or let the Water drop out of them and then weigh them for the Cloth which was moistened in the â—ightest Water will then weigh lesâ—e than the rest It is true that the lightnesse of Water is not so truely tryed by weight as by drinking not causing at such time anie burthenous weight in the places about the short Ribbes and passeth through the bodie speedily as also in being quickly hot and quickly cold Drie Places and Countries abounding with Mountaines doe commonly bring forth Stones which is easily perceiued by the rough and boisterous handling of the Earth
the Hills shall not threaten much lâ—sse doe harme vnto the foundation of his dwelling place as also he shall not be too much subiect to the Winds and Raines of the whole yeare hee shall procâ—re hâ—s principaâ—l Lights to stand vpon the Sunne-rising in the moneths of March and September for the Winds blowing 〈◊〉 those quarters are drie more hot than cold but verie wholeâ—ome as well for the bodie as for the spirit of Man and the Sunne which commeth to enter betimes in the morning into the House doth diminish and wast the darknesse and grosâ—enesâ—e of the Aire adde further that looke by how â—uch his Houâ—e shall be set more vpon the said Easterne point by so much the more easily it will be able to receiue that Wind in Summer and be lesâ—e beaten in Winter with Frosts The Barnes shall be open towards the Sunne-set in respect of their greatest lights and withâ—ll shall haue one light seruing toward the North for the cause aboue named but all Houses for Beasts shall haue their Windowes towards the South and borrowing somewhat of the East for that the Winds blowing from thence will keepe thâ—m sound at all seasons and times It is true that as for Stâ—bâ—es for Horses it is necesâ—arie to make them a light seruing towards the North to open â—n the hot time of Summer during the vehement heat thereof and that at the houre of their ease and rest which is Noone-tide for at this time and houre if you giue them not some breath of aire to coole them withall the heat of the Noone Sunne which would strike in and their owne which is alwaies in the Stable as also their breathing and presse of the whole companie of Horses being there together would set them in such a sweat faintnesse of bodie and loathing of their meaâ— as that the verie Stable would wearie weare and spend them as much as the Plough it selfe And as for the rest of the Buildings or the base Courts it maketh no great matter vpon what Coasts or Quarters you dispose them howbeit if you so contriue them as that they may marke vpon the North they cannot but be to good purpose These instructions for Lights and Windowes are not so strictly enioyned as that the differing qualities and conditions of Countries where such building must be made may not moue you to dispose them otherwise for seeing there are found in some Countries such Winds as are almost ordinarie and may be said to haue gotten as it were â— habit and those blowing from such Quarters as lye vpon the Sea or Marishes or such other and therefore bring with them some noysome qualitie or at least little profitable it must needs be permitted in such places to alter and change the former directions And to speake the truth seeing that by the meanes of Windowes and counter-Windowes you may cut off the entrance both of Sunne and whatsoeuer Winds it shall be left in your free choice to make such Lights as may seeme most necessarie in your owne iudgements being euermore directed against such annoyance as the Ayre might bring from that place whatsoeuer from whence it commeth And although that euerie one build after his owne humor yet the cause should so stand as that reason should rule euermore and surely such a man should be esteeâ—ed but of a slender iudgement which hauing a place and commodities belonging â—hereto did not fit things in such sort as that on the one side of his chamber he haue â— light open vpon the Court and forepart of his Farme by which they must enter that â—ome to it and another open vpon his Gardens and principall Grounds Wherefore that he may know the more easily to prepare his Buildings as it were anew or else repaire it after his owne fansie it will be meet and conuenient for him to doe in manner as followeth Draw a great Court and wide and that verie square euerie way in the middest thereof cause to be cast two Fish-ponds at the least one for Geese Ducks and other Cattell the other to water steepe or soften Lupines Osiers Roddes and such other things as also for the rotting of your dung and somewhat more to the further side a Well with two or three troughs of hewen stone to water your Cattell and Poultrie â—t if you haue not the benefit of a running Water or some neere Riuer either great or small Make also two Dunghils the one to conâ—aine and rot all your new dung â—nd to keepe it till the yeare following the other that from it you may take the old and rotten dung and carrie it out into the fields These two Dunghils must bee farre from them and on a ground falling from the fore-named Fish-ponds and Well if so be that the place will affoord it or else at the least cast deepe within the Earth and paued in the bottome before hand least that the Earth should drinke vp the moisture for Dunghils must of necessitie be kept in continuall moisture to the end that if peraduenture amongst the Straw Litter Stubble or Chaffe which is brought thitheâ— there be the seeds of any Hearbes or Thornes mixt among they may rot and not bad or bring forth any Weeds when the dung shall be spread vpon the ground And therefore expert and skilfull seruants doe couer with Clay the dung which they cast out of the Stables to the end the Wind may not drie it vp or that the Sunne or Wind should cause it to spend all the moisture and turne it into dust This Court containing two acres square shall be compassed in with a Wall of â—ighteene ynches thicke and tenne foot high from the ground for the resting of yâ—ur Buildings vpon that are within and to meet with the danger threatned by Theeues and ruinâ—s procured by Raine it shall be strengthened with chaynes on those sides which lye next vnto Wayes as also with good Rafters according to the greatnesse of the commoditie of your placâ— and other stuffe In the middest of the Wall and in the fore-part which is the part lying vpon thâ— Sunne-set you shall make your Gates and their Porch and in like manner a couer ouer head to keepe the said Gates from the Sunne and Raine which otherwise would beat full vpon them and ouerthrow them as also for the speciall vse of your selfe and your familie as to giue them place and shelter in the time of Raine or when they please And the Gates must be so high and wide as that a Cart laden with Hay or Corne may goe in with ease You shall raise it halfe a foot aboue the ground and defend it on the outside or vpper ground with a threshold well and fitly layd and in such sort as that vpon the running downe of water it may not rot which they would doe if they should come close to the ground and that theeues may not cast them off their hookes with Leaâ—ers or Crowes of yron
Grasâ—e doe â—lose vp in selfe and gather together his leaues if the Swine doe play a long time and runne to and fro shaking and â—earing what they haue taken in running if the wormes come out of the Earth if the Cat after that she hath a long time licked the sole of her foot and trimming â—he haire of her head doe reach the said sole of her foot oftentimes ouer her â—are Likewise he shall foretell great aboundance of Raine if the Clouds be darke deepe and thicke if the drops of water falling from the Skies be somewhat whitish and make great bubbles and great falls here below if the Raine fall mildly and begin to fall with small drops if the Water fallen vpon the Earth in great aboundance without any wind be incontinently drunke vp of the Earth if the Waters of the Fennes and standing Pooles grow warme without the heat of the Sunne more than ordiâ—arie if Hennes with their Chickens by and by in the beginning of the Raine doe flye vnto their houses or if in the morning they come forth late and as it were not vnconstrained to their feeding if the heauenly Bow called in Latine Iris doe stretch it selfe towards the South or if it appeare double triple or foure-fold in the Heauens and if it appeare after it hath rained the feare of future Raine is not quite abandoned He shall foresee times of Snow in Winter if he perceiue that the clouds of darke ones become as it were whitish chiefely when the North wind bloweth if round about the Sunne or the Moone there come diuers pale circles or halfe red ones if in the time of great Cold the ayre grow thicke and somewhat rebated of his sharpenesse if it make a drie Cold without any Frost if together with many signeâ— of Raine there appeare many also of Cold approaching He shall iudge in like sort of Haile if in the Spring or Autumne he see that the clouds of blacke and darke ones become whitish or if about the moneth of Aprill together with many signes of Raine there be mixt darke and whitish clouds Hee shall giue good heed to the tokens fore-shewing future Winds and they are these if the Sunne at his setting be red if the Sunne set amongst reddish clouds if the Sunne all the day long or a great while before his setting haue carried a Purple colour and setting seemeth greater than ordinarie if the Moone haue a red face if the Clouds in a faire Season and beautifull Skie be carried on high if the Clouds appeare in the Heauens gathered together as they were flockes of Sheepe if Forestâ— and the high tops of Mountaines doe make a noyse if the starres of Heauen runne euerie way if they seeme more grosâ—e and of greater light than vsuall if it thunder in the Morning or in Winter if in the Spring time it thunder more mightily and ofter than it lighteneth if the sound of Bells be sometimes heard very easily and by and by not to be heard if the Sparrowes doe sing and chirpe beyond measure if the Dogs tumble themselues vpon the ground if the webs and small threads of the Spiders doe flye in the Ayre if the Duckes doe spread and flicker with their wings often and a long time together if the Heron crie toward night as he is flying if the â—lame of the fire cast forth many small sparkles if the Wood doe crackle and breath out wind more than ordiâ—arie Hee shall fore-tell the happening of any Thunder Brightnesse Lightening and Tempest when hee shall see that in the morning and euening in Summer or in the beginning of Autumne the Sunne yeeldeth a greater heat than ordinarie and when there appeareth in the ayre a verie thicke and deepe cloud if the Wind called Typhon causing Whirle-winds doe blow ragingly and that the ayre be full of many thicke and darke clouds if the dayes in Summer or Autumne be more feruent and hot than the season of the yeare can naturally beare and that sometimes at the Sunne-set there appeare a Raine-bow toward the West if there flye in the ayre many ajriâ— impressions and burning flames He shall be assured of faire Weather when he shall perceiue that the Sunne sheweth it selfe cleane at his rising or cleare and shining at his setting hauing about it manie small clouds apart one from another and withall somewhat red and pleasant when the Sunne in the time of raine setteth haâ—ing his face red and fierie and when the Day-breake which men call the Morning shall appeare of the naturall colour of white and indeed the Prouerbe A red euening and a white morning setteth the Pilgrime a walking teacheth as much if when the Moone is three or foure dayâ—â— old it shew it selfe pleasant and cleane without spots or clouds if when it is in the full it be seene cleare and that that part of the Heauens called S. Iames his way appeare cleare and bright if at euening there appeare many Lightnings not accompanied with Thunders or Clouds if at euening or morning at what time of the yeare soever it be the deaw fall in great abundance if the Northerne wind blow strongly if the Owle after Sâ—â—ne-set doe come forth and whoop all the night without ceasing if the little Fâ—ies before Sunne-set doe swarme together and sport themselues in the Sunne-beameâ— iâ— the Crowes flocke together in great companies and call with a â—ull voice it the Crow call early in the morning if the Bats doe â—omâ— forth of their â—oles at 〈◊〉 set and â—lye vp downe in the open ayre if the Craneâ—â—lye high and doe not betake themselues verie quickly to a lower pitch if Watâ—r-Fowles doe haunt somewhat â—arre off fâ—om the side of the Water And although that the parts of the yeare ordinarily haue their beginning and ending at a certaine time as the Spring beginneth about the seuenteenth of Februarie and endeth about the seuenteenth of May and so consequently of the other notwithstanding for as much as these parts and seasons doe square and fall out of order sometimes sooner sometimes later the good Husbandman shall haue ouer and aboue the common certaine signes and tokens to fore-see the beginnings and endings of the times of the yere as they may fall out extraordinarily As if hee know that Water-Fowles foâ—sake the Water or that the house-Nightingale especially the Male doâ— sing more than any of all the rest if the Cranes flocke together and returne vnto the place from whence they are come if the Geese fight together for their feeding place being in great leanenesâ—e or if the Sparrow more than ordinarie call betimes in the morning he shall say that Winter is at hand In like maner if he see that the Westernâ— wind begin to blow and that the cold rebateth if the Swallows do returne in flocks 〈◊〉 the Ducks haue their breast-bone white at the end of Winter he shall iudge that 〈◊〉 Spring will be verie quickly for such creatures doe
senâ—ibly feele and obseru◠〈◊〉 bounds and approaches of Seasons howsoeuer out of course and extraordinariâ—â—hat they be If in Winter in the beginning of Frosts hee perceiue that the Birds haunting â—â—â—nding Waters doe betake themselues to Flouds and Riuers which are not so apt 〈◊〉 freese or that the Snow falling from the Skies is but in small and thin flakes if at 〈◊〉 beginning of Frost there fall some small round and white Haile if the littlâ—â—irds doe hide themselues in the Bushes and seeke for their lâ—uing neere to Townes â—nd Villages if the Fire giue a more shining flame and make a â—oter coale if that â—oollen or Linnen dipt in Water doe by and by freese if the vtmost parts of thâ—â—â—die become suddenly cold if in Winter the things which were wont to be moist â—nd wet are espied to become drie if the drops of Water comming from the rooâ—â—◠〈◊〉 Houses doe fall one a good while after another he shall hold it for firme that cold 〈◊〉 neere at hand or else that that which is alreadie will be verie violent and of long â—â—â—ntinuance He shall prognosticate the length of Winter when he shall see that the Oakes will 〈◊〉 full of Acornes or when the Ducke at the end of Winter shall haue a red breastâ—one or that the Hornets doe appeare before the end of October or that Caâ—â—â—ll â—hich goe together in Heards doe trample the Earth to myre Hee shall iudge great Summer heat to ensue if hee see that the Rammes and old â—eepe doe couple together oftentimes in the Spring for so indeed of the 〈◊〉 and temper of one part of the yeare a man may easily iudge what will be the 〈◊〉 of another for ordinarily if one part or quarter of the yeare be cleare fairâ—â—â—ather and drie it must needs fall out that the other should be rainie As for examâ—â—â— a rainie Winter doth commonly follow a drie Autumne in like manner a drie â—pring commeth after a rainie Winter and so consequently the other parts of the 〈◊〉 doe carrie themselues in Heat Cold Moisture and Drynesse Generally he â—â—all be able to prognosticate of the state of the whole yeare following the Progâ—ostications of auncient Fathers as concerning the day whereupon the first day of â—he Feast of the Natiuitie or New yeares day doth fall For if it fall vpon the Lords â—ay the Winter will be mild and cleare the Spring delightsome windie and moist â—ere shall be peace Cattell shall be at a good price all manner of good things shall â—bound old things shall die If it fall vpon a Munday the Winter shall be indiffeâ—â—nt the Spring in like manner the Summer windie and thundering in diuers plaâ—â—s the time of Haruest temperate Wine shall abound but not Honey diuers disâ—â—ses shall raigne some great Princes and Nobles shall die If it fall vpon a Tuesâ—ay Winter will be windie darke and snowie the Spring cold drie and moist the â—ummer windie and moist Autumne verie inconstant Women shall die there â—ill be great danger to such as are vpon the Sea vprores will happen betweene â—he people and their Superiors some Fruits will be deare If it fall vpon a Wedâ—esday Winter will be verie sharpe the Spring verie bad a good Summer and a â—old and moist Haruest Wine Corne and Fruits will abound if they be not spoyled 〈◊〉 men of Warre young folke and children shall die and Cattell likewise If it fall 〈◊〉 a Thursday the Winter will be good windie and rainie the Spring windie â—ummer good and Rainie Autumne moist Wine Corne and Fruits will abound â—reat Princes will die there shall be peace betwixt Cities and their Princes If it â—all on Friday Winter will be constant the Spring good Summer inconstant and Haruest time indifferent the good things of the Earth will abound Sheepe will diâ—â—n some Countries there will raigne paines in the eyes and there will some tumultâ—â—nd vprores be made If it fall vpon a Saturday the Winter will be darke cloudie â—nd sharpe the Spring somewhat windie the Summer moderate and Haruest time â—rie the fruits of the Earth will not be plentifull Fishes will be in great plenâ—ie â—here will fall out perils vpon the Waters great spoyles by wilfull 〈◊〉 will be comâ—itted and Warres will raigne In like manner according â—o the disposition of the Sunne and the twelue dayâ—◠〈◊〉 the Feast of the Natiuitie he shall be able to fore-tell the inclinations of yeares 〈◊〉 if the Sunne be altogether beautifull and cleare vpon Christs day the yeare will 〈◊〉 good and peaceable if vpon the second day Gold and Wheat will fall of their former value and price if vpon the third day Churchmen will fall at variancâ—â— if vpon the fourth day young folke will haue troubles if vpon the fifth day all goods will encrease if vpon the sixt day Gardens will proue fruitfull if vpon the seuenth day there will be great Dearth and Famine if vpon the eight abundance of Fish if vpon the ninth a good season for Cattell if vpon the tenth great heauinesse of 〈◊〉 if vpon the eleuenth great foggie Mists and Mortalitie if vpon the twelfth Vprorâ—â— and Warfare Wherefore if the Sunne shine in those twelue dayes and that conâ—inually all these things will come to pasâ—e He shall likewise prognosticate and fore-know the disposition of the whole 〈◊〉 by the disposition of S. Paules day which is the twentie fifth of Ianuarie for if thiâ— day be faire cleare and smiling it promiseth great aboundance of the fruits of thâ— Earth if vpon this day there be any Mists there will ensue great death of Cattell iâ— it Raine or Snow we are to feare a great dearth if it be windie there will be Warres and Seditions among the people He shall know how euerie moneth in the yeare will be enclined by obseruing the inclination of the day of the Natiuitie and of the Festiuall dayes following in such sort as looke what Weather it is vpon the day of the Natiuitie such Weather will follow in the moneth of Ianuarie and so consequently the other monethâ— will carrie themselues and answere sutably to the other of the twelue Festiuaâ—â— dayes He shall be carefull to foresee whether the yeare will fall out forward or backward if after Vintage there fall Raine especially before the end of the moneth of October the yeare will proue forward if it raine about the end of October it will proue indifferent but if it begin to raine shortly aâ—ter in Nouember the yeare will proue backward and then it will behoue the good Farmer to sow in greater quantitie for that before the mid time much of the Corne doth rot and spoyle in the Earth He shall not be ignorant of the tokens fore-shewing whether it will be a good or a bad yeare and proportionably to this he shall learne to vnderstand how Haruest hath beene gathered round about him and in neere adioyning Countries whither their Countrie Corne hath beene accustomed
faithfull or that she her selfe be present with them Let her compell her sonnes to be formost at worke and let her shew them the example of their father that this may be as a double spurre vnto the men seruants Let her not endure them to vtter or speake any vnchast word oath or blasphemie in her house and let her cause Tale-bearers to be silent and not to trouble themselues with other folkes matters Let her keepe close vp her Stubble and lopping of Trees for fuell for the Ouen Let her not suffer the stalkes of her Beanes Peason Fetches Thistles Danewort the refuse of pressed things and other vnprofitable hearbes to be lost for in winter they being burnt into ashes will affoord prouision to lay Bucks withall or else be sold by little and little vnto the Towne Let her giue good account vnto the Mistresse or Lord of the Egges and young ones as well of Birds as of other Beasts Let her be skilfull in naturall Physicke for the benefite of her owne folke and others when they shall fall out to be ill and so in like manner in things good for Kine Swine and Fowles for to haue a Physition alwayes when there is not verie vrgent occasion and great necessitie is not for the profit of the house Let her keepe all them of her house in friendly good will one toward another not suffering them to beare malice one against another Let her gouerne her Bread so well as that no one be suffered to vse it otherwise than in temperate sort and in the time of Dearth let her cause to be ground amongst her Corne Beanes Pease Fetches or Sarrasins Corne in some small quantitie for this mingling of these flowers raiseth the paste maketh the Bread light and to be of a greater bulke At the same time she shall reserue the drosse of the Grapes shee presseth affoording them some little corner for the imploying of them in the deâ—raying of some part of charge for the seruants Drinke that so the Wine may serue for her husband and extraordinarie commers But the naturall remedies which shee shall acquaint her selfe withall for the succour of her folke in their sicknesses may be those or such as those are which I shall set downe by writing in manner of a Countrie Dispensatorie leauing the other more exquisite Remedies to bee vsed by the professed Physitions of the great Townes and Cities CHAP. XII The Remedies which a good Huswife must be acquainted withall for to helpe her people when they be sicke FIrst for the Plague shee shall make a distilled water of the hearbe called Regina prati after that shee hath caused the same to be steept in white Wine or else shee shall cause to lye to steepe in the iuice of Citrons a peece of Gold or the powder or leaues thereof for the space of 24 houres and afterward mixe that iuice with white Wine and the powder or decoction of the root of Angelica and so giue it to drinke to the infected Or else let her take two old Walnuts one Figge tenne leaues of Rue one graine of Salt powne and temper them altogether and rost them vnder the ashes and afterward being sprinkled with Wine let her giue them to be eaten Or else let her take one head of Garlicke twentie leaues of Rue as many of Clarey and powne them altogether with white Wine and a little Aqua vitae afterward let her straine them out and giue the partie to drinke thereof a good draught The water of Naphe drunke to the quantitie of six ounces causeth the malignitie of the Plague to breake forth by Sweats the iuice of Marigolds Scabious and of the flowers of Betonie doe the like Apply vpon the swelling a loafe very hot or a Henne â—ut through the middest or a white Onion made hollow on the root side and filled vp againe with good strong Treacle or Mithridate softened with the iuice of Citrons it hauing all this within it and being well stopped must be rosted vnder the ashes till it be rotten after that powne it well in a Mortar and apply it or else if it be strained the iuice drunke and the drossie part applyed to the place you shall perceiue the like effect For a continuall Feauer which is otherwise called the hot Disease shee shall apply vpon either wrest of both the armes the iuice of the stinging Nettle mixed with the oyntment of Poplar buds or two springs of new-layed Egges Soot taken off from the Hub of the Chimney and well beaten togethâ—â— and mixt with salt and strong vineger let her bind the whole vnto the parties wrests with a Linnen Cloth or else in place of this shee shall take away the heart of an Onion and fill it with Mithridate and apply it fast bound vpon the wrest of the right arme or else shee shall take the heart of a water-Frog and apply it vpon the heart or backe bone of the sicke partie or else she shall apply vpon the region of the Liuer or vnto the soles of the seet quicke Tenches Many for this cause doe stampe the small Sorrell and make a drinke for the great heat thereof as also make a Cataplasme thereof to apply to the wrests of the sicke partie Others doe the like with the water which they straine out of a great Citrull Others cause to steepe in water the whole seed of Flea-wort for the space of a night and minister of this water with a little Sugar to the sicke partie to drinke For a Quartane Ague take of small Sage or for want of it the other Hysope Wormewood Parsley Mints Mugwort white spotted Trefoile stampe them all together with the spring of an Egge and the grossest Soot that you shall find cleaâ—ing to the Chimney and of the strongest vineger that may be found infuse them altogether and make thereof Cataplaâ—mes fit to be applyed to the wrests of the hands To the same purpose steepe the crummes of two white Loaues as they come from the Ouen in a quart of Vineger afterward distill the same by a Lâ—â—becke and giue thereof a small draught to the sicke partie to drinke about some two houres before the fit come Some hold it also for a singular remedie to take the iuice of the female white Mulleine before it put forth his stalke pressed or drawne forth with white Wine and drunke a small space before the fit The like effect hath the iuice of Folefoot the decoction of the leaues and rootes of Veruaine boyled in white Wine the decoction of Calaminâ— Peniryall Organie Burrage Buglosse Languede-boeuf the rind of the root of Tamariske Ash-tree Betonâ—e Tyme Agrimonie and the roots of Sperage all boyled in white Wine the iuice of Wormewood and Rue powred from their feelings and drunke before the fit the iuice of Plantaine drunke with honied water Some doe make great account of the powder of the root of Asarum otherwise called Cabaret dryed in the Sunne or in
Mithridate and vpon the right arme the head of a Bat. To cause them to sleepe which cannot well slumber it is good to make a Frontlet with the seed of Poppie Henbane Lettuce and the iuice of Nightshade or the milke of a woman giuing a girle sucke or with the leaues of ground yuâ—e stamped with the white of an egge or put vnder the pillow a Mandrake apple or the greene leaues of Henbane and rub the soles of the feet with the greaâ—e of a Dormouse For the swimming in the Head there is commonly vsed the conserue of the flowers of Betonie or Aqua vitae or the confection called Electuarium Anacardinum To preserue such from the Apoplexie as are subiect vnto it let them drinke in Winter a good spoonefull of Aqua vitae well sugred and let them eat a bit of White bread by and by after or in stead of Aqua vitae let them drinke the Claret water which I will set downe hereafter or of the water of the root of the wild Vine or of the powder of the root thereof continually for the space of a yeare For the Palsie rub the place afflicted with the oyle of Foxes Bayes and Castoreum mixing therewith a little Aqua vitae vse likewise oftentimes the water of Cinnamon and of S. Iohns wort or the conserues of Sage Rosemarie Cowslips Baulâ—â—e and Mithridate make him drie Bathes with the decoction of Lauander Coastmarie Danewort Sage and Marierome To preserue one from the Falling sicknesse otherwise called S. Iohns disease it is a soueraigne thing to drinke for the space of nine dayes a little draught of the iuice of the hearbe Paralysis or Cowsâ—â—ps or of the distilled water of the Linden tree or of Coriander or to vse euerie morning for the space of fortie dayes a powder made of the seed of Pionie and Missletoe of the Oake or of the skull of a Man and more specially of that part of the skull which is neerest vnto the seame of the crowne with neat Wine or with the decoction of Pionie as also to hang about his necke the Missletoe of the Oake or some piece of a mans skull or of the root or seed of male Pionie or of the stone that is found in Swallowes neasts or to weare about his necke or vpon one of his fingers some ring wherein shal be set the bone of the foot of the Oxe called Elam or Alce and that so as that the bone may touch the flesh or bare skin you shall deliuer them that are in that fit if you tickle them and pinch their great toe or rub their lips with mans bloud To take away the rednesse of the Face it is good to wash the face with the decoction of the chaffe of Barley and Oates and to foment it afterward with the iuice of Citrons or else take foure ounces of Peach kernels two ounces of the husked seedes of Gourds bruise them and presse them out strongly to the end they may yeeld their oyle rub or touch with this liquor the pimples or red places To take away the spots of the Face make a composition of the flower of Lupines Goats gall iuice of Limons and verie white Allome touch the spotted places with this oyntment or else make an oyntment with the oyle of bitter Almonds Honey Ireos and Waxe or else rub your face with the bloud of a Cocke Henne or Pigeon or foment it with the water of the flowers of Beanes Orenges or Mulberries For the Kings euill take Leekes with the leaues and roots of the hearbe Patience presse out about some pound of the iuice thereof in which you shall dissolue an ounce of Pellitorie powdred and a scruple of Viridis aeris mixe all verie well together and herewithall you shall daily foment the said disease Hang about your necke the roots of water Betonie and the lesser Plantaine If you cut the foot of a great Witwall or Toad when the Moone is declining and beginneth to ioyne it selfe to the Sunne and that you apply it round about his neck which hath the Kings euill you shall find it verie soueraigne for the said disease The dung of a Cow or Oxe heated vnder the ashes betwixt Vine or Colewort leaues and mingled with Vineger hath a propertie to bring the swelling to ripenesse Or else vse this remedie which is alwayes readie singular good and well approued Take a sufficient quantitie of Nicotiana stampe it in a verie cleane Mortar and apply both the iuice and drossie parts thereof vnto the said tumour together and doe this nine or tenne times The Rheume falling downe vpon the eyes is stayed by a Cataplasme applyed to the browes made of the muscillage of shell-Snailes and corporated with the flower of Frankincense and Aloes well stirred together vntill that the whole become to the thicknesse of Honey For a weake Sight take Fennell Veruaine Clarey Rue Eye-bright and Roses of each a like and distill them all in a Limbecke of this water distilled put three or foure drops in your eyes morning and euening Also the water of young Pies distilled in a Furnace is verie good in like manner the water of rotten Apples putting two or three drops thereof into them It is good for the same disease to take the vapour of the decoction of Fennell Eye-bright and Rue to drinke euerie morning a small draught of Eye-bright wine or to prepare a powder with dried Eye-bright and Sugar to take thereof euerie morning the weight of a French crowne two or three houres before meat There is a stone found within the gall of an Oxe which put into the nosthrils doth maruellously cleare the sight â—o doth the wine made of the root of Maiden haire if it be oft vsed in the morning For the paine of the Eyes it is good to make the decoction of Camomile Melilot and the seed of Fennell in water and white Wine and dipping a foure-fold Linnen Cloth therein and after wringing it well to apply the same oftentimes to the eye or else to lay vpon it womans milke and the white of an egge well beat together The rednesse of the Eyes is amended by the applying of Linnen Clothes or Plegets of Flaxe moistened in the whites of egges well beat together with Rose or Plantaine water or else boyle a sowre and sharpe Apple take the pulpe thereof and mix it with Nurce milke afterward make a little Liniment to be applyed to the red eye-lids In the meane time you may apply to the temples a frontlet made with Prouence Roses or conserue of Roses and other astringent things to the end that the â—heâ—me falling from the braine may be stayed seeing it is the cause of such rednesse Other cause small thinne and daintie slices of Veale or of the necke of an Oxe newly killed to be steeped in womans milke and lay them vpon the eyes laying againe aboue them stupes of Flaxe Some cause little children to
place with a Liniment made of Linseed and the powder of the tooth of a wild Boare or else to apply vnto the place a Cataplasme made of the dung of a young boy of a good constitution fed for the space of three dayes with Lupines and well baked Bread leaâ—ened and salted and hauing Claret Wine to drinke and no other eyther meates or drinkes and adding to the foresaid childs dung an equall quantitie of Honey Against the Pleurisie drinke presently with the syrrup of Violets or some other appropriate to the Breast whatsoeuer the weight of a scruple of Nettle seed or of the Ash Trees or take three ounces of the distilled water of Maries thistle or of Carduus Benedictus or of Broome a spoonefull of white Wine six springs or straines of Egges that are verie new the weight of a French crowne of the shells of French small Nuts made into powder eighteene graines of red Corall powdred all being mixed together let it be giuen warme with as much speed as may be mundified Barley and the seeds of Melons Gourds Cucumbers and Poppie are in that case highly commended roast a sweet apple vnder the embers mix therwithall when it is roasted the iuice of Licorâ—ce Starch and white Sugar giue thereof vnto the diseased twice a day two houres before meat or else take the weight of a French crowne of the powder of a wild Bores tooth and cause him to swallow it either with the iuice of sweet Almonds and Sugar Candie or with the broth of red Coleworts or decoction of the water of Barley or some other such like which is appropriate for the Breast or else burne to ashes the pizzle of an Oxe and giue a dram thereof with white Wine if the ague be but small or with the water of Carduus Benedictus or Barley water if the ague be strong and great and assure your selfe that such remedies are singular if they be vsed within three dayes of the beginning of the sicknesse The manner of making these ashes is to cut the pizzle of the Oxe in gobbets and laying it vpon the harth that is close layd to set a new pot ouer it and afterward to lay hot burning coales or hot embers about the pot which must be oft renewed vntill one be assured that it is burnt into powder and the better to iudge of the time he must thinke that this will not be done vnder a whole day It is good to lay a playster of blacke Pitch vpon the grieued side and where it commeth to passe that the paine of the side continueth and that the sicke partie cannot spet cause him to vse the decoction of the flowers of red Poppie or of the powder of them the weight of a French crowne with the water of Scabious and Pimpernell and syrrop of Hysope if there be no great Feauer or Violets if it be great Furthermore for a Pleurisie which is desperate and past hope take a sweet Apple euen a verie excellent one and take the kernels forth of it and fill vp the hollow place with fine Olibanum rost it couered ouer and rolled in stupes vnder the hot embers throughly and then giue it to the sicke of the Pleurisie to eat For the spetting of Bloud cause him to drinke the distilled water of the first little buds of the leaues of the Oake or the decoction of Comfrey or of Plantaine Horse-taile or Knot-grasse otherwise called the hearbe of S. Innocent or to swallow downe some small drops of Masticke or Harts horne or Goats horne burnt or Bole Armoniake or Terra sigillata or Corall or Amber or the powder of the innermost rind of Chestnut tree or of the Corke tree or frie the dung of an Hogge with fresh Butter and of that cluttered bloud which the sicke partie shall haue spet and so giue of these thus fried together to the sicke partie to eat For the beating of the Heart it is good to hang about the neck so much Camphire as the quantitie of a Pease or to drinke two or three ounces of the water of Buglosse and of Baulme some hold the distilled water following for a singular and soueraigne remedie Take two Hogs harts three Stags harts or the harts of three Bulls Nutmeg Cloues and Basill seed of each three drams flowers of Marigolds Burrage Buglosse and Rosemarie of each halfe a handfull steepe them all in Malmesey or Hipocras for the space of a night after distill them with a Limbecke and reserue the water for vse which shall be by taking three or foure ounces when necessitie doth require The conserue of Betonie and Rosemarie flowers Cinnamon water Aqua vitae and Imperiall Waters which wee haue set downe in our worke of the beautifying of mans bodie For the faintnesse of the Heart or Swouning it is good to straine and wring the ioynt of the Ring or Physitions finger as also to rub the same with some piece of Gold and with Saffron for by the meanes of that finger his neere communicating with the heart there is from it conueyed and carried some vertue restoring and comforting the heart For the flagging and hanging breasts of Women make a liniment with the drosse of the oyle of Linseed a little gumme Arabick Tragacanth Mastick and Camphire or with the iuice of Succorie or apply thereunto ground Iuie or the egges of Partridges which you shall change oftentimes or small Basins of the distilled water of young Pine-apples or the iuice of wild Pine-apples To procure much Milke vnto Nurses they must vse the fresh and new-gathered iuice of Fennell oftentimes or the iuice of Smallage or of Beets or the powder of the rootes of Maries thistle adding thereto the seed of Fennell and a little Pepper the fore-hoofes of a Cow burned and drunke with Wine or Broth or other conuenient liquor or the powder of Crystall powdred very finely and drunke with Wine or some broth or let them eat of boyled Coleworts seasoned with Pepper or of the roots of Rapes boyled with Pepper To cause Women to loose their Milke you must apply vpon the nipples of their Breasts the roots of great Celandine â—odden and powned or vse a fomentation of verie sharpe Oxicrate vpon the Breasts or else you shall apply a Cataplasme of the flower of Beanes or an emplaister of Rue Sage Mints Wormewood Fennell Branne boyled and mixed with Oyle of Camomill or the leaues of young and verie greene Gouâ—ds or of Cray-fishes all to brayed and stamped in a Mortar For the inflammation of the Breasts comming of the great aboundant store of Milke take the dyrt found in the bottome of the Troughes of Cutlers or Grinders and therewith couer the Breast and so you shall asswage the paine in one nighâ—â— you may adde thereto a little of the Oyle of Roses or if the Milke be much curded without any great inflammation in the Breast you may apply vnto it a Cataplasme of the flower of Rice or of
of an egge so long as till it be hard therewith and so to make this to serue being fashioned like a shell for her neast or else to make an egge of Alablaster or Fullers earth and to put it in her neast and to leaue her no more but that only eggâ— after she hath laid Vnto a young Henne which falleth to clocking you must take one of her small feathers and thrust it through her nosthrils for it is not for a young Henne to doe any thing but lay egges and for the old to sit Our Huswiues in that point too seuere and iniurious doe plucke away all their feathers from vnder their wings euen all ouer their bellies doe therewithall cast them into the water to coolâ— their heaâ— withall or else they keepe them faâ—ting foure dayes together in a Chickâ—â— Cowpe And if you be not disposed to keepe a Henne to brood you must by and by or within two daies after that she hath brought forth her young let her forth again to haue the companie of Cocks to the end she may forget them and begin againe to layâ— and therewithall to rub the pulled belly of a great and fat Capon and one that is young with stinging Nettles and after to deliuer him the Chickens to brood and lead The Henne is subiect to the spots of the eyes when she is old to the rheume and distilling of watrie humors at her nosthrils by hauing taken cold or hauing drunke frozen water or at least such as was too cold or by reason of the Henne-house being left open in the night or by hauing rousted vpon the trees in the open aire or finally by not hauing found the house open or some other couert to runne vnder in the time of raine Vnto the loosenesse of the belly when their meat is too thinne or when they haue eaten some hearbes apt to worke the same or when the Henne-house hath beene open all night Vnto the Pip of the tongue either for want of drinke or for drinking troubled and filthie water To fleas and vermine when they sit or when they haue not wherein to tumble and roule or to make themselues cleane or when their dung is let to continue a long time together in the house And to the bitings of venimous Beasts which haunt the dunghill and old walls as the Scorpion Snake Spider Shrew Lizards and Newâ—es of the wall For the scab and inflammation of the eyes you must bath them in the water of Purcelane or in Womans milke and for the spots you must rub the eye with Sal Ammoniack Cummin and Honey brayed together in a Mortar and that as much of the one as of the other except you haue the skill to take them vp or to cause them to be taken and lifted vp with a needle For the rheume you must put a feather crosse their nosthrils and waâ—me their water and sometimes chafe their feet especially little and yong Pulleâ—s which are wont to be wrapt in cloth a certaine time for the same or else in feathers and then put into a pot and set in a warme Ouen or neere vnto some fire in some fit and conuenient place And if the rheume or matter of the stuffing of their nosthrils be setled in some place as vnder the eyes or towards their bill you must launce the impostume gently and giue passage for that to come forth which is therein contained and put in place a little brayed salt For the loosenesse of the belly some make them meâ—t of the husks of Barly steept in wine and incorporated with waxe and some doe mingle with their water the decoction of a Pomegranate or Quinces And if that Pullein be costiue especially the younger sort they are prouoked with a wild oat and some vse to pull off the feathers of their rumpe and vpon the inside of their thighs to the end that their dung may not be long detained and kept within their bodies because that so it might stop the passage and as for Hennes it is sufficient to put honey into their water by themselues For the Pip some vse to wash their bill with oyle wherein hath steept a cloue of Garlick and some make them to eat stauesacre amongst their meat and for to cure the younger sort some put them in a sieue made to dresse Fetches or Darnell perfume them with Pennyryall Organie Hysope and Line and some doe hold the head of the Pullet ouer the fume the bill gaping and in case of extremitie to take it quite away from them some doe vse to open their bill draw out their tongue verie gently and softly and after with their naile raise the higher part and draw downe to the end or lowest part thereof the white which is seene to grow vpon the top of the tongue and after it is raised vp and rooted out without any breaking of skin they rub the tongue with spettle or with a little vineger or else they touch it with a bruised cloue of Garlicke For fleas and vermine they must be washed in wine wherein hath beene boyled Cummin and Sâ—auesacre or else in water wherein haue boyled wild Lupines Against the biting of venimous Beasts you must annoiâ— the place with oyle of Scorpionâ— and apply vpon it some Mithridate and further cast some small quantitie of â—reacle into their water-pot and cause them to drinke For the danger of Beasts especially of Cats and Fulmers which come in the night time vnto the Henne-house to eat the Hennes and egges old Writers do giue counsell to cast at the entrie of the dore and to scatter thereabouts bunches of Rue as also to put some tender sprouts of the same vnder the wings of the fowle or else to besmeâ—â—â— about the walls of the Henne-house and round about the window the gall of a Caâ— or of a Foxe Furthermore to keepe Pulleine from Foxes that they doe not eat them it is good now and then to mingle amongst their meat the flesh of a Foxe sodden and shret into verie small pieces for as some say their flesh doth keepe and retayne a certaine smell thereof which is the cause that Foxes dare not come neere vnto them Hennes begin to lay in Februarie and March and some of them in those moneths being part of their first yeare They which begin to lay at a yeare and a halfe or 〈◊〉 two yeres are better to be liked and then they must be verie well fed and that some times with Oats and Fenugreeke for to heat them And if you be desirous that they should lay great egges for commonly the fattest Hennes lay the smallest egges 〈◊〉 and temper Fullers earth among their meat or else put powned Bricke among Brain and temper thâ—m together with a little wine and water and make them an ordinarie meat thereof or else make them all their meat of Barley halfe boyled with Fetches and Milleâ—
as also to flye at your face if you come neere to her after she hath once heard them cheape or chirpe vnder her The little Chickens newly hatched must be put vnder a Sieue and lightly perfumed with Rosemarie for to keepe them from the Pip and for the space of two dayes you must not giue them any thing to eat but put them vnder some Henne that hath not manie and which is not either of Partridge colour or wild and vntamed that thereby they may be kept warme whiles the other are in hatching or which is better to put them to follow some Capon so soone as they be hatched rather than any Henne for by that meanes they will be better defended both from Cold and rauenous Birds as also better fed besides that hereby the Henne will be the fitter to fall to laying of egges againe It is true indeed that there must choice be made of a â—ound and couragious Capon to plucke away his feathers from vnder his belly and to nettle him with the strongest and most stinging Nettles that you can get and after to make him drunke with bread steeped in wine and to put him vnder a basket made of Osiers with his brood of Chickens and so leaue him these some time to the end he may fall in loue with them So soone as he shall be at libertie hee will beare them vp keepe them lead them and become a more foolish doting or true louer of them than the Henne her selfe would haue beene Howbeit the naturall dame is verie carefull and giuen to keepe them vnder her wings verie wisely without doing them any manner of harme or hurt When as therefore they be two dayâ—â— old you must crumble them some soft Bread and Cheese or else some Barley meale and Garden Cresses softened and infused in wine and water with a few of the leauâ—â— of Leekes chopped verie small and a little sodden and this will be good for them against Rheumes and the Pip And after this time for the space of fifteene dayes they must be kept vnder a Cowpe with the Henne or Capon and then at the end of those dayes to let them runne about both leader and followers giuing them still the same nourishment to feed vpon And if you haue manie sitting Hennes that haâ—e hatched at one time giue and put the Chickens of the one vnto another of the eldest and most vsed to lead or else to a Capon as hath beene said and let the younger Hennes returne againe to the Cocke but see that you put not aboue fiue and twentie or thirtie vnto any one Henne because shee will not be able to couer or brood aboue that number Againe there must good care be had that the Henne which leâ—deth them be not curst and brutish that so she may not hurt them as she is scratching or set them in a heat by flying neither yet that she be giuen to much climbing or gadding into such places as her little ones cannot follow her into Wherefore it shall be good not to suffer them to goe so soone to the Court-yard but rather for the space of fortie dayes to keepe them that they goe not from the place where they were hatched You must likewise beware that the Snake doe not breath vpon or hisse at them for the smell of such breath is so pestilent vnto them as that it generally killeth them all The remedie is to burne oftentimes neere vnto their Cowpe Hartâ—-horne Galbanum or Womens haire for the fume or smoake of these doth driue them away It is a paine to goe about to hatch Chickens without the heat of the Henne and although the thing may be done yet it is not so certaine nor so profitable They are set on a row the sharpe pointed end vpward in an Ouen verie meanely warme and vpon warme Hennes dung which must be renewed euerie six dayes and ouer and vnder them thus set some doe put bagges of Feathers and they must be stirred now and then after the eighteenth day they must be bathed in warme water and thâ— one and twentieth they must be holpen to breake the shell Againe it may be done otherwise The same day that you set a Henne to the end that you may the better remember because it is not so easie to number the dayes as to tell the egges you may take as manie egges as you haue set and put them vpon bagges full of Hennes dung well dryed sifted and compassed about with Downe or such soft Feathers as are on the inside of the thighes and made after the manner of Neasts And againe others doe make a bed of the said Downe vpon the bagges and vpon this bed they rankâ— their egges as hath been said and after couering them with other Downe and bagges aboue in such sort as that the Downe and bagges lye close round about and euerie where touching the egges which done after three or foure dayes they must be â—urned once euerie day and that so softly and nimbly as that they may not hit one vpon another And at the twentieth day being such time as the Hennes begin to picke the egge-shells you must helpe to make way for this your brood to come forth and after put them to some Henne that hath but a few But there is nothing beyond and besides naturall inclination and disposition to be attempted in any thing The Henne will sit all Winter as well as in Summer if shee haue meat made of Branne mixt with the leaues and seed of drie Nettles You must make choice of such egges as are of blacke Pullets as much as are more holesome daintie full and substantiall than those of other Hennes by how much they want of being so old let it not be aboue two dayes old let it be white and long according to the common verse The egge is good and for delight That 's long and new and white in sight To know if the egge be new you must make such triall as we haue set downe to be vsed to proue and know such as are good to be set The huswife that maketh account to sell egges must in Winter keepe them warme vpon straw and well couered and in Summer coole in Bran according to the aduise of old Writers but be it spoken vnder correction I am quite of a contrarie mind for the Straw is coole and the Bran hot Adde further that egges kept in Bran in Summer doe corrupt the sooner They which doe couer and powder them with salt or lay them in brine doe impaire them and leaue them not whole and full which will be a hinderance in the sale of them and there is no doubt but that the egge doth take some bad rellish also by that meanes The Cellar is a good place to keepe them in both Winter and Summer I doe not intend here to make any discourse which of the two was first made the Egge or the Henne Looke for the deciding of this curious question
your cryes words and goads If you haue bought an Oxe readie vsed and accustomed to draw and that you doe not know his complexion you must trie and find it out when he is yoaked as if he be restie trembling furious or if he will lay himselfe downe in the heat of the day and not to correct him for his faults neither with whip neither with blowes with the Goad for the one maketh him furious and raging and the other hardeneth â—im but rather to bind his legges and so let him stand and fast a certaine time for â—his fault commeth seldome to aâ—e but such as are ouer-fed Likewise there is a cerâ—aine manner and way to be followed in feeding of them and the lacke of skill â—herein is not a little fault neither in respect of the soundnesse and safetie of the beast â—either yet in respect of the easinesse of the worke which is attained when the Oxe 〈◊〉 rather somewhat fat than too leane for the beast that is high â—ed if he be outragiâ—usly heated by too much labour is in manifest danger of death by reason of the â—oulting and running of his greaâ—e throughout his bodie and though he escape and â—die not yet will he neuer doe anie good Oxen are not to be fed so frankly and full in Winter when they labour not They loue the straw of Pulse as of Fetches Pease and Beanes they are fatned with Barly â—oyled and Beanes bruised and broken And as for Hay it is not grudged them â—nd though he hath it not so largely as Horses haue yet it is his onely meat when hee â—aboureth In the Countrey of Limosin and elsewhere where there is great store of great Turneps men vse to fat them therewith but such a beast is not so strong neither his flesh so fast and â—olide The young sprouts and buds of Vines doe refresh them in Summer and some do willingly giue them faggots to browse vpon at night They leue aboue all other things the young buds of the Vine and of the Elme-tree and such like account they make of the drosse of the Wine-presse The sheaues of Wheat and Rie are good for them and sometimes Branne mixed with siftings both these puffe them vp and make them nothing strong The Acornes doe make them scabbed if they doe not loath them and if they eat not all their fodder Coleworts boyled with Branne make them to haue a good bellie and doe nourish somewhat so likewise doth Barly straw mixed with Branne There may be mingled amongst their prouender the drosse of the vvine made for the seruants but not before it be vvashed and dried but without doubt it is better to giue them such drosse before it be vvashed euen such as it is and so it vvill serue them for their vvine and meat and vvill make them faire deliberate and powerfull Nothing is better to fat them than to feed them with the grasse which groweth in the meadows in Autumne after that they haue beene cut But though this for necessitie sake be the manner of feeding of Oxen in France yet to feed them after the English manner is the â—oundest and best way and maketh them euer more readie either for labour or the market which is to say if you keepe your Oxe for labour onely then in the time of rest to giue hâ—m either Pease straw Barley straw or Oat straw is a food that will hold well ynough it the beast be lustie and in strength but if he be poore and weake then to take two parts straw and one part hay and mix it together which is called blend fodder is meat that will encrease strength and when you worke him sore then to giue him cleane hay or ful bit of grasse is all that he naturally desireth The Oxe is subject to fewer diseases than the horse And for to keepe him from the most ordinarie old and auncient men did purge them in the end of euerie one of the foure quarters of the yeare and three dayes following Some with Lupines and Cypres-berries brayed together as much of the one as of the other and set forth to infuse in the open ayre one night in a pint or three halfe pints of common water others with other simples according to the custome and diuersity of the place and countrie He is knowne to be sicke and sickly if he eat not when he hath good store of fodder or prouender before him To helpe the Oxe to a stomach when he hath no â—ast in his meat by reason of being ouer-wearâ—ed or ouer-heated it is vsed to rub his tongue and roofe of his mouth with salt and vinegar If he become faint and vnable to doe any thing there must be giuen to him euerie Moneth beaten Fetches steeped in the water which is to be giuen him for his drinke To keepe him from tyring and wearinesse rubbe his hornes with turpentine made thin and liquid with Oyle but beware and take good heed that you doe not touch his muzzle or nosthrils therewith for Oyle causeth them to loose their sight Against the rising of the heart or desire to vomite his muzzle must be rubbed with Garlicke or Leckes bruised as also giuen him to swallow or thus that is or with a pint of Wine especially when he is troubled with the collicke and with the rumbling of the bellie the collicke is knowne by his complaining and stretching of himselfe in his necke in his legs and in his bellie as also by his often lying downe and rising vp againe by his not abiding in a place as also by sweating in such â—ort as if he had beene in a Bath of vvater Some add thereto the Oyle of Nuts and others giue him boyled Onions in red Wine and others Myrtles with Bay-berries steepâ— in Wine and they also cause his flesh to be prickt about his hooues or his â—aile vntill it bleed The collicke commeth to him of vvearinesse and more in the Spring than at any other time because as then he aboundeth most vvith bloud In this disease he must be vvalked and couered vvith a couering of Wooll Oxen become swolne and blowne vp by hauing eaten ouer ranke grasse especially if therewithall it vvere ouerladen vvith dew you must take a horn bored through at both ends annoint it with common Oyle and put the fore part of it three or foure fingers into the fundament and to vvalke and course them thereupon vntill they breake vvind and letting still the horne alone in such maner as is aboue said you shal rubbe their bellies vvith a barre The Stithie happening to the Oxe being otherwise called a Mallet or Hammer is knowne vvhen the beast hath his haire standing vpright all ouer his bodie not being so light and liuely as he vvas vvoâ—t hauing his eyes dead and dull his neck hanging downe his mouth driueling his pace slow his ridge bone and all along his backe stiâ—â—e vvithout all desire of meat and scarce
it will not be amisse to giue him to drinke a great pot full of the decoction of medicke fodder and in like manner to let him bloud If the neck be chased put vpon the same an emplaister made of the marrow of the thigh bones of an Oxe the seame and grease of a Male-goat and Swines-grease all being mixe in like quantitie and molten altogether It the hinder part of the necke be pilled and growne bald and bare without haire annoint the place with a liniment prepared of sixe ounces of Honie and foure ounces of Masticke all boyled together For the hardnesse of the hinder parts of the necke let him take his rest certayne daies during the which time rubbe the place with Butter Honie Larde of Porke and new Wax in equall quantitie all being molten and mixt together For the swolne Chine make an oyntment of the root of Elecampane well boyled and stampt with Hogs-grease the fat of a Weather or Male-goat raw Honie Frankincense and new Wax with which you shall rubbe the said Chine or hinder part of the necke thrice a day Euening Morning and at Noone tide If he be so leane as that his skinne seeme to cleaue to his ribbes foment his skinne against the haire with Wine and Honie being in some warme place or in the Sun after annoint him with the Lees of Wine and Hogs-grease all mixt together and made in forme of a liniment For the paine of the bellie giue him to drinke Treacle or Mithridate mixt with Wine afterward let him bloud the next Morning vnder the tongue and in the nosthrils or else cause him to drinke the decoction of Rue and Cammomile finely powdred and let him rest at the least seuen or eight daies giuing him but small to eat and keeping him well couered in a warme house foure ounces of Turpentine incorporated with a little Salt finely powdred is a singular remedie for the disease if you make him take it in manner of a bole pill or drinke For the falling out of the Draught-gut take three ounces of Turpentine cause it to be put vp into the draught by some little boy which hath a long arme and leane withall to annoint it diligently and this to be continued for the space of foure or fiue daies in stead of the Turpentine the grease of a Hogge will serue for an oynâ—ment For the loosenesse of the bellie which commeth of hauing eaten Hearbes or such other like things of hard digestion first keepe him from eating of any Grasse or Hearbes for the space of two or three dayes in the which time you shall giue vnto him the leaues of the vvild Oliue-tree Plantaine Horse-taile and sometimes of Nightshade-berries and againe during this said time you shall giue him but little to drinke this is to say just nothing for the most part Otherwise see that he eat no other things for certaine daies than the Leaues of Organe and garden Southernvvod and euerie day you must allow him onely the quantitie of two eawers of water to drinke To loosen his bellie take two ounces of Hiera one ounce of Aloes Hepatica mixe them both vvell in vvarme vvater and cause him to drinke them in the Morning If he haue a broken Legge for to set it draw it your selfe or cause your seruants cunningly to stretch the Legge with a rope right ought not more to the one side than to the other that so the broken bones may be joyned and placed againe in euen sort Afterward let loose the two parts that so they may joyne close together apply aboue the place pleageâ—s dipt in a composition made of the whites of egs bolâ—armenack and dragons bloud then tie vp the member so strong and streight as that the two ends of the bones broken may joyne and grow together againe aboue these â—ands applie yet other moe pleagets vvet in Wine for the comforting of the sinews And to the end that the vpper and lower broken bone may not grow hard or get any other ill disposition or qualitie eyther by reason of the binding or else by reason of the fracture it selfe you shall rubbe both the one and the other part vvith a liniment made of an ounce of Turpentine with as much Butter and the like quantitie of Oyle For a Legge that is out of joynt or by some meanes displaced restore againe the bone into his former place and bind it vp after that you haue annointed it vvith Hogs-grease For a sweld Foot make an emplaster of the leaues of Elder-tree and Hogs-grease vvell boyled and mixt together For a foundred Foot take the roots of Mallows and Hollihocks boyle them in a sufficient quantitie of vvater stampe them and straine them through a strayner to that which is strayned out put halfe a pound of Hogs-grease three small pots of verie strong Wine boyle them altogether vntill the grease be melted then put thereâ—o of Linseed vvell bruised and beaten in a morter and so boyle them altogether to the conâ—umption of the Wine Applie some part of this cataplasme vnto the foot and let it remaine there three vvhole daies and then taking away the same apply the rest for other three daies For Surbâ—tting or Lamenesse you may boyle Honie and Hogs-grease in white Wine applie vnto the Foot this emplaster and there let it remayne three vvhole daies For the Foot pricked vvith a Naile Glasse Thorne or any such other thing that is sharpe cut the horne of the hoofe as neere vnto the prickt place as possibly you can afterward drop into the hole of Turpentine and Oyle both hot and lay a plaister of Honie and sweet Seame melted together all ouer the Foot For the Claw that is clouen or shiuered take Honie new Wax and Turpentine of each an ounce and make an oyntment vvhich you shall applie round about the Claw for the space of fifteene whole daies vvhich being past add vnto this oyntment Aloes Heparica Mel rosatum and Roche-Allome of each halfe an ounce couer therewith the whole Foot after you haue bathed it in warme Wine mixed vvith Honie For the Claw hurt with yron or stone digge and pare away the Claw euen to the bottome of the hurt vvith a Smiths paring knife drop into the sore hot oyntment made of old Swines grease and sewet of the Male-goat melted together and put into thâ—fore tents of tow dipped in the said oyntment When the hoofe is like to goe off you must first salue it with the oyntment spoken of before for the shiuered Foot or Claw and that so long as vntill the horne of the hoofe be somewhat fastned to againe afterward you must foment it for the space of fiue or sixe daies thrice euerie day the whole Foot with Wine or Vinegar wherein haue boyled vnquencht Lime and Honie of each seuen ounces For the pissing of bloud cause him to drinke the juice of Plantaine with verie
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
made as also counterfeit Shamois drie leather or Spanish â—â—ather and all the baggs wherein Oyles are wont to be carried in to and fro the 〈◊〉 of the male goat whereof are made the best drie and Spanish leather so much 〈◊〉 request for pumpes and pantofles the sewet of the male Bucke whereof the phyâ—â—tions doe make such vse and find so singular in the curing of bloudie fluxes the â—kins of Kids whereof are made handsome daintie and soft gloues good girdles â—â—urses and needle-cases and Cheese which shall be made after the fashion of Cow-milke-cheese It is most true that some doe make them after the fashion of little thin Angelots and those are the excellent cheeses which haue beene wont to be made at Nismes heretofore as Plinie recordeth howsoeuer now at this present Baus doth carrie away the name And now somewhat as concerning the baggs made of Goats-skins for to carrie Oyle in as we haue daily experience out of the countries of Prouence and Langueâ—oc you must first cut from the dead Goat the head onely close by the necke and â—he feet at the second joynt of the leggs afterward fleying the rest of the leggs vnto the priuie parts of the beast to turne the rest ouer all the bodie and keeping the haiâ—ie side outward to salt it three or foure times and to rubbe ouer all the skin euerie where with salt verie well afterward to sew it and make it into a bagge for Oyle as it may best serue you must notwithstanding keepe it alwaies full blown vp and tied somewhere vp on high that it may not touch the earth for otherwise it would be gnawed in pieces of vermine She shall not make account to make Butter of their milke in any great quantitie for the milke of goats hath no such store of fat or oilie substance in it seeing there is alwaies much adoe to get forth euen some small portion and yet which is more when it is out it looketh whitish hard and tasteth like tallow and thirdly because in Languedoe and Prouence they gather not any Butter at all being giuen to make Cheese namely those Cheeses which are called small Cheeses As concerning the diseases of a Goat she is neuer without an ague in this Countrie and that in such sort as that if they be free from it but a little they die besides the diseases of sheepe whereunto Goats are subject there are three other whereunto the Goat is subject that is to say the dropsie swelling after she hath brought forth her young and the drie disease The dropsie happeneth vnto her by drinking too much vvater and then you must make incision vnder the shoulder and draw forth all the gathered superfluous moisture and after heale the wound vvith tarre After she hath brought forth her young if her matrix be swolne or if she be not vvell purged of her after-birth you must cause her to drinke a great glasse ful of verie good wine The drie disease commeth vpon her in the time of hot seasons as wherein her teats are so dried vp as that they are like vnto wood for drinesse and in such case you must rubbe her teats with creame and as for other her diseases you must cure them with those remedies vvhich are set downe for the diseases of ewes The good huswife that setteth by the health of her folke shall not giue any goats flesh vnto her people to eat except it be in time of great dearth and scarcitie because the eating of this flesh doth breed the falling sicknesse Likewise our predecessours had the flesh in such a loathed detestation as that they would not deine to touch it no not name it notwithstanding if necessitie doe force vs to feed vpon it as many poore peasants dwelling in villages doe hauing good store of goats and which onely are the store of their powdring tubs as also being persuaded thereto through couetousnesse then they must boyle them in a pot not couered and in great quantitie of vvater with good store of spices and cloues and yet after all this not to eat it before it be cold she may gather some profitable thing both of the male and female goat for the health of her familie For the milke of the female is verie singular for the hardnesse of the spleene if so be that she haue beene fed any space of time with Iuie The reddish and bloudlike liquor which distilleth from her liuer vvhen it is roasted is good for the vveake eyes The bloud of the male or 〈◊〉 Goat fried stayeth the flux of the bellie The bloud of the male hardeneâ—◠〈◊〉 dried vp in lumps is â—ingular against the stone The poulder of the Goats 〈◊〉 burned cleanseth and maketh vvhite the teeth drunke with Rose or 〈◊〉 vvater it stayeth the bloudie flux The fume or smoake comming of the burning of Goats horne doth driue away Serpents in vvhat place soeuer that they be The dung of Goats applyed in forme of a cataplasme doth resolue swellings vnder the eares in the flankes the Sciatica and other Apostumes especially if it be 〈◊〉 vvith the floure of Barley and vvater and vinegar or with fresh Butter or the 〈◊〉 of the Oyle of Nuts vvhich is more if you giue but fiue trottles of Goats dung witâ— a small draught of vvhite Wine the space of eight dayes euerie morning it 〈◊〉 heale the Iaundise CHAP. XXVII Of the Dogges Kenell VNto the Shepheard seruing also in steed of the Goatheard doth belong the charge of the Dog-house in the ordering of this our Countrie gouernment as vvell because necessitie commaundeth that he should 〈◊〉 Bloud-hounds to fight and chase away the Wolues Hounds and vvater Spaniels for the purpose of such things as now and then he may meet withall iâ— the fields or vvhich escapeth vnawares out of the riuers or standing vvaters as also Mastiues vvhich are giuen him in charge by the farmer as being for the guard and keeping of his house and of these there shall be one or two vvhich shall be kept faâ—â— all the day chained to some post reared in the Court on the left hand as you goe iâ— for to giue aduertisement of the comming in or going out of strangers and to make such afraid as might come to doe mischiefe but on the night such dogges shall be let loose and put amongst the rest which come from the field to bolden them 〈◊〉 their charge as in ranging and keeping the Court as well to defend it from theeues as to free it from the rauen of vvild beasts vvhich giue themselues wholly to the purchase in the night time This then is his charge to feed them to make theâ— cleane to brush them and wipe off the dust from them to correct them reclaimâ— them teach and fit them for that which it is needfull that they should doe and to this end the farmer must not withhold from him the great of the siftings which may be
he shall make them drinke pottage made of a pint of Wine stamped Garlicke and tenne whites of egges or else the iuice of red Coleworts mixed with white Wine In the meane time hee must take away from them their Oates and Barly altogether and to feed them with nothing but their owne and accustomed Fodder and Grasse meat to see and if they will recouer through the time of the yeare It will be good also to put within the sheath of their yard a Collirie of Honey boyled with Salt or else a Gnat or line Flie or quicke Fleas or a prettie little piece of Frankincense as also to lay vnto the Reines and Flankes Oyle mixed with Wine or else to annoynt his yard with Wormewood stamped and boyled with Vineger and moreouer to squirt a Syring full of coole water against his cods These Medicines are good when the Vrine hath scalded the priuie parts or when they haue great heat in their Vrine The cruell paine of the Head and rage of the Horse is cured by the often vse of Smallage and much Branne in which you shall haue chopped the leaues of Lettuce and Barly straw newly gathered let him bloud vpon the place where the braine lyeth or vpon the temples or vpon both places and let him stand in a verie darke Stablâ— and such a one as standeth low You shall know if hee haue paine in his head by the distilling and dropping downe of water from it in that his eares-will be withered and hanging his necke and head heauie and hanging downe The ouer-cooled Horse is cured by giuing him to drinke Swines bloud all hot with Wine or Masticke and Rue boyled with Honey or a little common Oyle with Pepper This disease commeth vnto him when as sweating and being hot he is set in a cold place and thereupon it draweth vp his sinewes and hardeneth his hide you must set him in a verie hot place couering him verie warme with couerings downe to the ground and putting vnder his bellie seuen or eight great thicke stones red hot you shall quench them there by casting warme water vpon them by a little and little and oft that so by this meanes the heat may make him sweat The naile in the eye shall be lifted vp with a little small needle of Iuorie and then cut quite away with Scâ—â—ars or else make a powder of a greene Lizard and Arsenicke put it into the eye for to fret away the naile Against the suffusion there is a singular remedie an Eye-salue made of the iuice of ground Iuie stampt in a Woodden Mortar or else the iuice of the berries of Iuâ—e running along vpon the ground or the leaues of great Clarie beaten and stamped in a Mortar in Wine after that you haue let the Horse bloud vpon the veine of the eye that hath the suffusion and to continue this remedie manie daies euening and morning Or else blow into the eye through some Pipe or Quill the bone of Cuttle powned small or the seed of Rocket whole or else the seed of the hearbe called Tota bona and there let it alone till by his vertue it haue cleansed and taken away the spots or the powder of the yolke of an egge and salt burnt together and put into the eye or the powder of Sal-Armoniake Myrrhe Saffron and the shauings of the Cuttle bone The strucken eye is cured by applying vnto it a cataplasme made of bread 〈◊〉 steept in coole water or bread tosted and steept in white wine if this doe no good you must open the head veine The bleared eye is cured by an eye-salue made with frankineense myrrhe starch and fine honie as also by a frontlet made of frankincense mastick finely powdred â—â—nd brayed vvith the vvhites of egges applied to the brows and suffered there to lye â—ntill the eyes cease to shed teares and after to raise the frontale vvith annointing the â—â—dges thereof vvith Oyle and warme water beaten together The scarres of the eyes are healed with rubbing them vvith your owne fasting â—pittle and Salt or vvith the powder of the Cuttle-bone mingled vvith burnt Salt or the seed of vvild Parsnep pouned and pressed out of a linnen cloth vpon your eye scarres All paines of the eyes are cured by annointing them vvith the juice of Plantaine vvith Honie The Enceur doth bring present death vnto horses vvherefore you must so soone as euer you see the brest kernell to be swolne plucke it away immediatly without 〈◊〉 staying and if in thus pulling of it away any veine should burst you must tie it 〈◊〉 both ends with a silke threed looke how much the kernell shall grow greater so much greater an impostumation it would make and not so onely but therewithall â—â—â—ause death The horse hauing drunke much or watered verie quickly after his heat and trauaile and vpon it growing cold and not being vvalked doth beget the Auiues which doe but little differ from the disease called the Kings-euill because as well in beasts as in man the Kings-euill commeth of too much cooling of water the throat hauing beene heated vvhereupon the horse looseth his appetite to eat and his rest likewise and his eares become cold you must presently prouide to helpe him in taking away the Auiues after this manner Bend downe the eare betwixt his necke and his chyne make incision with a knife for the purpose along vpon the hard fleshinesse which one would say to be nothing but a verie whitesinew plucke away the white carnositie or fleshie substance lay to the place as well within as without a linnen cloth dipt in the white of an egge couer the horse by and by vvith a good couering and vvalke him so long as vntill that his eares become warme giuing him a drinke made with water salt and meale but first causing him to eat a little good Hay let him rest three daies in the stable and eat and drinke there or else make him hot fomentations and those of such things as are proper in that case to be applied vnto the part for to remoue the humour afterward applie a cataplasme made of Barley meale and three ounces of Rosin all boyled in due sort in good strong red wine and when the matter shall be gathered and readie for suppuration giue it a gash with a knife to let the suppurated and ripe matter out afterward put in the hollow place tents wet in water oyle and salt with bolsters layd vpon them and dipt in the same This disease craueth a speedie remedie for and if you stay till the Auiues be gotten vp higher it is past hope of curing The Squinanciâ— otherwise called the disease of the throat and swelling of the tongue requireth first of all that the horse should be let bloud vpon the veine vnder the tongue or of the palate of the mouth after that a fomentation for the whole mouth and for the tongue with warme water then after that
is cured by being let bloud vpon the veine vvhich is found in 〈◊〉 middest of the thigh to the quantitie of sixe ounces or about the place vvhich is somewhat about the fundament but if in neither of those two places or vvhere they â—annot be found you must take the necke veine toward the vvind-pipe if you perâ—eiue that there is need of a drinke you shall straine a handfull of Purslane and â—â—ingle the juice vvith Gumâ—tragacanth fine Frankincense and a few Prouence Roâ—â—s you shall make him take it all vvith honied vvater in some prettie small quantiâ—ie It is knowne amongst other markes that he hath an ague if he haue the stopping of his vrine and his eares become cold withering and hanging downe In the faintnesse of the heart it is good to keepe the horse verie hot and to giue him this drinke Myrrhe two ounces Gum-tragacanth foure ounces Safron foure drams Mehlot in powder an ounce Mercurie a pound and fine Frankincense so much as shall be sufficient and proportionable all these mixt together and made inâ—o powder shall be reserued for your vse and that shall be in giuing two good spoonfulls thereof with one pinte of water two spoonefulls of Home and two bowles of Oyle of Roses This drinke vvill serue for many daies euen till the horse doe find himselfe better And further know that this drinke is good for those that haue their â—acke or loynes broken and members verie stiffe For the horse that is ouer-heated you shall cause him to swallow with the horne 〈◊〉 Winter three ounces of Oyle vvith one pinte of red vvine and in Sommer two ounces of Oyle onely vvith the like quantitie of Wine that is aboue named In the paine of the bellie vvhich some call the Birth you shall take the seeds of vvild Rue or of the garden Rue you shall poune it well and vvith hot vvine you shall make him a drinke vnto this drinke you may adde Cummine and Fennel-seed in like quantitie and after keepe him hot in some close and vvell couered place before you giue him this drinke you must get vpon his backe and vvalke him a long time and that rather in high places than in low and plaine fields when you are comming homeward if the season be cold you shall cloath him vvith a good vvoollen cloth rubbing his flankes vvith Oyle vntill such time as he be become cold and doe breake wind It vvould be good also to conuey into his fundament some hollow joynt of a Reed or Rose tree sufficient thicke and halfe a foot long annointed vvith common Oyle and let this same hollow Reed be in such sort fastened vnto his taile as that it may not by any meanes come forth and this done then to get vpon the horse and to vvalke him But howsoeuer things goe you must let him haue meat of hot qualitie and to drinke vvater boyled with Cummine and Fennell-seed in equall quantitie mingling vvith it Wheat meale and keeping it verie vvarme in a verie closâ— place For the difficultie 〈◊〉 vrâ—ne it is an approued thing to take fiue or nine of the flies called Cantharides to lap them in a linnen cloth and applie them to the thigh and howsoeuer it fareth with him yet to keepe them there for some time this will procure vrine but in anie case giue him them not in powder clister or drink◠〈…〉 good also to rub his cods with the decoction of Cresses Pellitorie and 〈…〉 Leekes For the sniuell take Orpin and Brimstone cast them vpon burning coales and 〈◊〉 the fume goe vp into the Horses nosthrils that so the humors congealed aboue in 〈◊〉 braine may be resolued and cast forth For the Flying worme take from him some bloud vpon the veines of the 〈…〉 applie a hot â—earing yron verie deepe vnder the throat and in the hole put 〈…〉 plegets vpon them moystened in the white of an egge and after let him stand 〈◊〉 dayes in the stable For the Iauar take Pepper as also the leaues of Coleworts old Swines 〈…〉 make an emplaister to be layd vpon the place For the Figge you must pare the hoofe so farre forward as that you may 〈◊〉 reasonable roome and space betwixt the sole of the foot and the figge then 〈◊〉 Spunge there and tye it verie hard that so the rest of the figge may be 〈…〉 euen to the cleft For the Wenne open it when you shall perceiue it to be full of matter 〈◊〉 make a plaister of Goole-turdes wine salt and vinegar and lay vnto the 〈◊〉 beware in any case that there be not in the bottome of it some strange and 〈◊〉 thing For the galling of the backe that is new done take two great Onions and 〈◊〉 decoction thereof in boyling water afterward you shall applie it to the sore place 〈◊〉 hot as the horse can abide it all the swelling will be gone away in one night Otherwise take salt in powder and wet it in strong vinegar putting thereto the yolke of 〈◊〉 egge with all this together you shall rub the place and you shall see the proofe 〈◊〉 else wash the place with wine or verie strong vinegar lay aloft vpon it Lime made 〈◊〉 powder and mixt with Honie continue this remedie so long as till the flesh be 〈◊〉 againe and the bone couered with it then to cause the haire to grow vpon it yoâ— must poune the shells of small nuts burned and being mingled with oile annoin◠〈◊〉 places wanting haire and it will be ouergrowne in a short time For a Horse â—wayed in the backe or complayning of hauing beene ouerladen â—â—â—plie vnto the reines of his backe an emplaister made of stone-pitch with the 〈◊〉 of Bole-Armoniake Dragons-bloud Olibanum Masticke Galles of each â—quall weight let the plaister be layed somewhat hot vpon the offended part which you shall not take away vntill it easily forsake the place when you touch it for 〈◊〉 the Horse is healed For the swellings caused on the Horse backe by the Saddle open it first with 〈◊〉 Knife afterward lay plegets vpon it wâ—t in the whites of egges three dayes together and the place if it be swolne and hard it will be healed with Coleworts 〈◊〉 Wormewood and Beares-breech bruised together and stamped and boâ—â—led together with sweet Seame applie it vnto the place offended and hurt For the disease called Graps which are moules and scabbes on the heeles 〈◊〉 way the scabbes and them wash the place with the decoction of Mallowes 〈◊〉 and Mutton Sewer put the drosse or thicke substance of this vpon the 〈◊〉 and bind it fast and close thereto afterward take it away and annoint the place 〈◊〉 an oyntment made of vinegar Mutton Sewet the gum of the Firre tree and new 〈◊〉 of all alike and boyle them altogether It is a singular good remedie for the Iaundise vvhich followeth take of â—â—nicke Corne and Smallage of eaâ—h a pound boyle them all vvith
annoint the cods withall twice or thrice a day For a Fistula make the hole wider seare it cast into it a salue made of vnquenche Lime so long as till the core or dead flesh within doe fall out For the canker wash it with strong vinegar afterward sprinkle vpon it the 〈◊〉 powder of the root Daffodils Rats-bane and Vnquencht-lime put together into â— pot and burnt to ashes For the Iauar in the houghs or hams seare the places along and ouerthwart with a hot yron afterward applie thereto a cataplasme made of verie new Oxe dung 〈◊〉 vpon the fire vvith Oyle If the horse be cloyed you must take out the naile and pare him to the quicke and till bloud come then making verie cleane the pared place to drop into it 〈◊〉 Brimstone or to fill it vp with an oyntment made of Turpentine Waxe Oyle Hâ—nie and Salt all being made verie hot and a little Cotton also dipped in the same oyntment Or else which is an approued thing to put vpon the hurt place on thâ— inside of the hoose of the horse the leaues of white female Mullein bruised betwâ—â—â— two stones And in case the maladie be a day or two old then you must hold the horse focâ— in warme water well salted and lay and bind aloft vpon the foot a 〈◊〉 of Bran Swines-grease and salt-Salt-water or with small Salt and strong Vinegar or the powder of gals or mittles or of the masticke tree and then to seare him aboue 〈◊〉 to fill vp all the hollow of the foot with Porkes-grease and hauing thus dressed it so much and so oft as it shall be needfull let it be made vp filling notwithstanding the hoofe on the inside with pitch and annointing it oftentimes with swines-grease as iâ— abouesaid And to preserue the hoofe in his soundnesse and strength apply vnto 〈…〉 lost a cataplasme made of boyled mallows stampt and mixt with hony and bran put in the hollow of the hoofe the sewet of a sheepe and aboue the hoofe his owne dung 〈◊〉 For the horse which halteth because of some stroake giuen him by some other horse vpon his sinews take of the sewet of a Male-goat a pound Molibdenâ— halfes pound Resin a pound and Copperas halfe a pound make an oyntment The 〈◊〉 â—â—roken or wounded or hauing receiued any other kind of wrench in the Knee or â—oynt by the horse his setting of his foot in some bad and inconuenient place is heaâ—ed by taking an ounce of Fenugreeke as much of Linseed foure ounces of Swines-grease all this being boyled together so long as till it be thicke and much dimiâ—shed If the horse interfering doe wound himselfe vpon his hinder feet you must cut away the haire verie short and bare from the place that is hurt and rub it with common salt tying vpon it some prettie plate of thin Lead afterward taking that away â—o wash it with Wine For the spauin in the hammes you must raising the thigh vp on high tie the veine called Fontanella and giue it a wound with a flemme to let it bleed and after to applie the actuall cauterie or hot yron vpon the spauin and to burne it long wise and ouerthwart and to heale vp the seared place as in the Iauar The chaps are healed if you burne them at either end with a round hot yron for his burne will keepe the chaps from going further and then afterward rubbe them with washed Lard in diuers waters or with oyle of Bayes mixt with Masticke Franâ—incense Vinegar and the yolke of an Egge The grapes would when the haire is once taken away be washed with the decoction of Mallows of Brimstone and Mutton-sewet afterward applying the drossie parts vnto the places which being taken away there shall an oyntment be made of new Wax Turpentine and Gum-arabecke equally mingled For the hornie swelling in the circle of the houghs or hams you must shaue the disease and put vpon it the drossie parts of the decoction of hollihocke roots stamped and after that a plaister of Mustard-seed the roots of Mallows and Oxe dung all boyled together with Vinegar Cut the head and the taile from a snake and deuide the rest of the bodie into gobbets roast them on a spit gather the fat which droppeth and applie it to the sore or wound The disease of the hoofe or the corne stampe Coleworts that are greene with old Swines-grease lay it vnto the disease and get vpon the horse and ride him indifferently to the end that the medicine may pearce into it For the garrot plucke away the flesh that is dead with a sharpe instrument and wash the place with warme Wine afterward applie plegets thereto moistened in the white of an Egge The disease of the necke pearce the flesh in fiue places on both sides the necke with an yron sharpe like a Naule put a Seton through eâ—erie hole and let them abide there fifteene daies For the palamie take away the flesh from the palate of his mouth with a very fine instrument and that in such quantitie as that the humour may easily come forth afterward cleanse and rub his palaâ—e with honie of Roses juice of Chibolâ—s Scallions and burned Wheat The courbe cut the skin alongst the haire acording to the bignesse of the courbe applie thereto a linnen cloth wet in warme Wine straw vpon it the powder of Verdegrease and thus continue vnto the end of the cure For the Knee swollen take a pinte of strong vinegar wherein you shall temper a little Salt of burnt Copper halfe a pound and of Sinople so much as shall be needfull and necessarie For the Knees that are broken and chapt take common Oyle Linseed ashes of Rie-straw and all being put together make an oyntment thereof to annoint the sore place euening and morning vntill it be whâ—le For the chafings which most commonly happen vnto the necke or backe of a horse carrying Saddle-packs or Saddle lay vpon the place the leaues of wild blacke â—ine In old and hard tumours make this cerote Galbanum two ounces Rosin and Waxe of each a pound Gum-ammoniacke and blacke Pitch of each halfe a pound and of oyle so much as shall be needfull to incorporate and make vp all the rest 〈◊〉 good forme But if the tumor be broake and hollow and hath beene an old 〈…〉 verie long continuance then you shall dissolue a quarter of a pound of Allome 〈…〉 pinte of running water and with it first wash the sore verie vvell and the take Vâ—guentum Aegyptiacum and lay it vpon the sore vvith flax hurds doe thus once 〈◊〉 twice a day and the cure will soone be made perfect Against the bots or vvormes make him drinke vvater vvherein Rye hath boyled or mingle amongst his bran some Brimstone or make ashes of the wood of 〈◊〉 Oliue-tree or powder of dried Wormewood together with the cornes of raw â—â—pines
notwithstanding the flowers of Roses and Capers must be gathered to be kept while they be 〈◊〉 likewise the leaues and whole hearbes are gathered when they are growne to the full fruits as Melons Cucumbers Citruls and Gourds when they turne yellow and are growne to their perfection If they be purposed to be made serue for seed then they must be let alone longer and afterward kept in conuenient place 〈◊〉 be time to sow them and they must be gathered in a bright weather and in the â—â—crease of the Moone Seeds are gathered when the hearbe is all layd and drie 〈◊〉 it must generally be obserued in all manner of gathering as well of hearbes 〈◊〉 roots as of fruits and seeds that it be done in a faire and cleare weather and in the â—â—crase of the Moone Such hearbes as are to be kept must first be made verie cleane and dried 〈◊〉 shadow which is the best meanes to keepe them the strongest in their vertues 〈◊〉 qualities or else in the Sunne and after to put them vp in bagges of Leather vvollen stuffe nor in vvoodden boxes that so they may not loose their 〈…〉 see it put in practise by sine hearbes which are kept to be vsed in Winter 〈◊〉 me thinkes that the Apothecaries faile much in their doings which hang their phâ—sicke hearbes in the roofe of their house for by this meanes they doe not onely 〈◊〉 their force but become laden with dust cobwebs the dung of flies and a thousand â—â—ther filthie things Flowers must not be dried in the Sunne not in the shadow that is made by 〈◊〉 South-Sunne nor yet in any high roome because of their tendernesse and 〈◊〉 which would cause their force to vanish away either in the burning heat of 〈◊〉 Sunne or in the more moderne heat of the verie ayre If it be not the Prouenâ—e 〈◊〉 which that it may be kept long requireth to be dried in an high place open to 〈◊〉 South-Sunne where the beames of the Sunne doe enter but touch not the 〈◊〉 The best way to drie flowers will be in a temperate place and to turne them 〈…〉 the end that they may not corrupt hauing also this continuall care that they 〈◊〉 neither loose their colour nor their smell And when they are dried they must 〈◊〉 put into an earthen vessell Seeds must be kept in bagges or vessells of earth which haue narrow moutheâ— or in boxes or else in bottles of the rindes of gouâ—ds well stopt and set in 〈◊〉 drie places and where there is no water shed for seeds doe mightily spoyle 〈◊〉 moisture The seeds of Chibols Onions and Leekes as also of Poppie are kept 〈◊〉 their rindes or heads For to keepe Roots you must obserue two waies for either they are to be 〈◊〉 new and as they are yet greene as Nauets Turneps Carets and such like or 〈◊〉 they are to be kept drie For to keepe them new you must lay them vpon sand 〈◊〉 grauell verie thin in some place vnder the earth and a little couered or else to 〈◊〉 them vnder the earth in the garden as we see it done in Turneps and Nauets to 〈◊〉 them the greatest part of Winter To keepe roots drie after they be gathered 〈◊〉 must wash them diligently with cleare water and after take from them all the 〈◊〉 â—ibres or hairie threeds that hang about them and then to drie them either in 〈◊〉 shadow of the Sunne-rising if they be but small and thin as are the roots of 〈◊〉 Succorie Parsley Sperage and such like or in the South-Sunne if they be 〈◊〉 and thicke at those of Daffodils Gentian Sowbread Water-lilly Brionie and such like After that they are dried and thus prepared you must hang them in some 〈◊〉 and vpper roome open vpon the Sun when it is in the South or else vpon the 〈◊〉 quarter and in which notwithstanding neither the smoake nor dust nor 〈◊〉 beames may any thing hurt them notwithstanding that the counsell of 〈◊〉 the prince of Physitians is that hearbes flowers and roots as well greene as 〈◊〉 should not be put to keepe in any place where the wind should come but rather 〈◊〉 vp in vessells or some other such like meanes of keeping of them to the end that they should not loose their force which indeed they might most easily loose being 〈◊〉 open and subiect to the wind CHAP. XI Pâ—t-hearbes and particularly of Coleworts FIrst of all we are to speake of Coleworts both because they are most common and also most aboundant of all other sorts of hearbs all kinds of Coleworts doe loue a cleane ground fat and well tilled not consisting of clay or sand And although they grow indifferently in any ayre but â—pecially in a temperate yet they become greater and more massie sound and safe 〈◊〉 vermine in cold places as are those in Germanie than in hot places and for 〈◊〉 cause they delight a great deale more in the tops of hills than in plaine grounds 〈◊〉 yet in those plaine grounds more in the raised parts of borders than in the flat 〈◊〉 middle parts thereof and they be more pleasant more wholesome for the 〈◊〉 and better in Autumne Spring-time and during great frosts than they be in â—ommer They craue much dung and that especially which is of Asses as being the 〈◊〉 of all for other men and to be raked in couered ouer with good earth not to 〈◊〉 watered in any case notwithstanding that water doth make them looke faire and â—â—ourishing but then not so sweet to the tast nor so wholesome for the stomach When they haue got sixe leaues vpon their stalkes you must remoue them but let it 〈◊〉 in a mild and calme time whether Winter or Sommer And to speake particuâ—arly the common Coleworts called long or greene Coleworts must be sowen in 〈◊〉 August or September if you desire to haue the leaues in Lent and in Winter Some plant them in October and remoue them in December to haue the leaues in Winter and the seed in Iune and Iulie and that to make them the more tuffed â—hough there may be as much accomplished that way at other times of the yeare â—ut not so commodiously And looke well to it that your seed be not too old for if it be three yeares old it will bring forth Radishes And that is the cause why some say Sow Coleworts and â—here will grow vp Radishes or Nauets notwithstanding it continueth sixe yeares 〈◊〉 his nature if it be well kept Cabage-colewort which are called white or apple Coleworts are sowen vpon 〈◊〉 and remoued to stand a foot one from another well couered at the root with a 〈◊〉 and enriched earth when they begin to rise vp into a great stemme and loue â—â—e cold ayre for in a hot aire they cannot liue and you must couer them with straw 〈◊〉 make them cabage the better and become the whiter The curled and Romane Coleworts being more tender
by nature are sowen in March and are planted farre â—ithin the yeare and couet to be oft watered When you see the leaues of Coleworts waxe bleake and pale or yellow it is a â—igne that it needeth water and you must oftentimes take from them their yellow â—â—aues as also those which are eaten thorough or rotten or dried for this would make them die If you would haue Coleworts of a good tast and pleasant take away their first â—eaues for those which come after will haue a better tast and more pleasant sauour than the first Red Coleworts grow naturally of the aboundance of dung or for that they are watered with the Lees of Wine or by being planted in a place where they are heaâ—ed continually with the heat and burning of the Sunne Doe not at any time gather or at the least vse the tops and edges of the curled Romane Colewort neither yet of any other but the rest of the leafe downe toward the stalke All sorts of Coleworts may be planted at any times prouided it be not too hot or too cold and when you plant them breake their root for feare it be not doubled againe or turned vpside-downe in the earth and that you put it not so farre in as 〈◊〉 there be nothing of the top left aboue Some men vse to water Coleworts with salt-Salt-water to make them the more 〈◊〉 and some doe cast and sow Salt-peter amongst them vpon the vpper face of the earth or else small ashes sifted to keepe them from Locusts Palmar-vvoâ—mes 〈◊〉 and other vermine Aboue all things the Colewort may not be 〈◊〉 neere vnto the Vâ—ne nor the Vine neere vnto the Colewort for there is such 〈…〉 betwixt these two plants that being both of them planted in one ground 〈◊〉 they become to some growth they turne and grow one from another 〈…〉 will they prosper and beare fruit so well And admit it to be true which is 〈◊〉 namely that if a man doe mingle vvine be it neuer so little in the pot where Coleworts are boyling that then the Coleworts will leaue boyling by and by and 〈◊〉 boyle any more but loose their colour Likewise such as are disposed to drink 〈◊〉 wine and not to be drunke with it must eat some raw Coleworts aforehand as 〈◊〉 Almaâ—gnes are wont to doe when they meane to quaffe you off a whole pot 〈◊〉 and to ouercome â—uch as with whom they striue in drinking The 〈◊〉 also may not be planted neere vnto Organy Rue and Sow-bread for being 〈…〉 sowen neere vnto these hearbes it thriueth not at all and againe it infecteth his neighbours with some of his ill qualities The carefull Gardener must neuer abide to haue in his Garden so much as 〈◊〉 rotten cole not yet water his hearbes with the water wherein Coleworts haue 〈◊〉 steept or boyled for both the one and the other doth cause his neighbour hearbs 〈◊〉 haue an ill tast and sauour A good huswife will haue Coleworts in her garden at all times for the reliefe 〈◊〉 her familie for besides food she may comfort her people with them in the time 〈◊〉 sicknesse As thus the first decoction especially of red Coleworts with Butter of Oyle without Salt doth loosen the bellie ripen the cough and maketh the voice beâ—â—ter and if vnto this broath you put some Sugar it will be singular for such as arâ— short winded the juice also of Coleworts is good for these diseases if you put Sugaâ— to it the seed of Coleworts in broath or in powder is good against the Woâ—men 〈◊〉 liâ—â—le children Coleworts boyled in two or three waters doe stay the laske Coleworts boyled and sprinkled with Long-pepper and eaten with the broth 〈◊〉 great store of milke in nurses the juice of Coleworts drunke doth expell and kill 〈◊〉 poyson of Toad-stooles the pith of the Colewort boyled with fat and 〈◊〉 honie is singular for such as are short breathed to vse in manner of a lotion To 〈…〉 the Colewort is good for all things whereof the Romans when time was 〈◊〉 such account as that hauing expelled all other physicke out of Româ— for the space 〈◊〉 an hundred and fiftie yeares they vsed no other physicke but Coleworts in all manner of diseases The Lee made with the ashes of Coleworts is good to wash the head The breasts fomented with the decoction of Coleworts increaseth the milke of nâ—â—ses The ashes of Coleworts mixt with the white of an egge doth heale burningâ— Cataplasines made of boyled Coleworts and mingled with the lees of vinegar 〈◊〉 yolkes of raw egges and a little cleere vinegar of Roses all well beaten and 〈◊〉 together is a singular medicine presently to take away the paines comming 〈◊〉 rheume There is nothing better to make cleane a pot all ouergrowne with 〈◊〉 wherein â—lesh hath been accustomed to be boyled and water to be heated as 〈◊〉 pot brasse pot or such like and which cannot by any other meanes be 〈◊〉 scoured than to boyle Coleworts in it CHAP. XII Of Lettuce SOw your Lettuce as thicke as the Colewort in a moist ground well dunged â—at light and easie to turne ouer it must be specially in March for it cannot well endure much heat or much cold Notwithstanding if you will sow it in September yea at all times make choyce of sunâ—e 〈◊〉 warme places and such as are well stored of dung well rotted notwithstanding 〈◊〉 it will wax hard with Winter and may continue some time being planted again 〈◊〉 must be watered once in euerie two or three daies if the weather be not dropping 〈◊〉 moist And in the sowing of it you must water it for feare that the heat of the 〈◊〉 should cast out the seed it putteth forth of the earth the fiftieth day after it is 〈◊〉 Being growne aboue the bed the height of foure or fiue leaues you must 〈◊〉 it with your hand but neuer with any rake and set it againe in a fat ground and â—â—ood distance one from another and couer the roots and shankes with cows goats 〈◊〉 sheepes dung for so they will be of a better tast and water them at the foot but it 〈◊〉 not be when it is either verie hot or verie cold Some doe nourish foure sorts of Lettuces here vvith vs in France not differing 〈◊〉 from another in vertue but in tast somewhat more or lesse pleasant that is to say 〈◊〉 curled the headed cabbaged or vvhite the common and the little and small 〈◊〉 Men vse not to plant the small or common lettuce but the great one which 〈◊〉 be curled and that which will cabbage otherwise called the Romane Lettuce â—hich hath a vvhite seed and a greater than the other and is of a sweeter relish espeâ—â—ally if his first stalke be cut away which it putteth forth after it hath beene planted 〈◊〉 second time for the first stalke hauing in it verie much milke doth easily become 〈◊〉 by the heat of the
well fed 〈◊〉 for then for some yeares following they will grow without being sowne againe 〈◊〉 though the seed of the second yeare will be somewhat weake for to keepe 〈…〉 the fâ—ost you must couer them with Walnut-tree-leaues and that before 〈◊〉 or â—ogges doe fall in any manner of sort The inhabitants of Paris know well ynough how profitable Spinage is 〈…〉 make meat oâ— it Lent which vse to make diuers sorts of dishes thereof for their 〈◊〉 as sometimes they â—rie them with butter in pots of earth sometimes they 〈◊〉 them at a small fire with butter in pot of earth sometimes they make 〈◊〉 of them as also diuers other fashions especially they make a most excellent 〈◊〉 sallade thereof by taking the greene leaues thereof and boyling it in â—aire 〈…〉 iâ— be soft as pap then take it from the fire and straine it and vvith the backes of 〈◊〉 chopping-kniues chop it so small as possibly you can then put it into a verie 〈◊〉 sweet pipkin or skelleâ— with a good quantitie of sweet butter and currants verie 〈◊〉 vvâ—sht and so boâ—le it ouer againe a good space then with vinegar and sugar 〈◊〉 iâ— according to the tast vvhich pleaseth you best and so serue it vp vpon 〈…〉 hard egges or otherwise as you please for it is of all sallads the best The vse of 〈◊〉 is good for them vvhich haue some impediment in breathing or speaking 〈◊〉 vvhich are much troubled vvith the cough especially if such a one in the morning 〈◊〉 the broth of Spinage boyled vvith fresh butter or oyle of sweet Almonds 〈◊〉 loosen the bellie their juice is good against the stinging of Scorpions and 〈◊〉 whether you drinke it or 〈◊〉 it to outwardly CHAP. XX. Of Borage and Buglosse BOrage and Buglosse being hearbes much differing in leaues and flowers are alike notwithstanding in their roots seeds and vertues seruing to put in the pottage whiles their leaues are tender and the flowers are vsed in Salades They are sowne in August or September for Winter vse and 〈◊〉 Apâ—â—ll for Summer they may be remoued at anie time And as for the seed it 〈◊〉 be gathered halfe ripe that so it may not leape out of his coat And of this 〈◊〉 and Buglosse you shall sow but a verie small quantitie for it is â—o apt and 〈◊〉 of growth the seed so soone ripe and so apt to shed that albeit your vigilance 〈◊〉 verie great yet you shall find it will in short space soone spread and ouer-runne 〈◊〉 ground neither where it is once sowne can it but with great difficultie euer 〈◊〉 be rooted out Buglosse but especially the flower doth minister pleasantnesse vnto men that vse 〈◊〉 times because it cheareth vp the heart purgeth the bloud and comforteth the 〈◊〉 spirits The broth wherein Buglosse shall haue beene boyled doth loose the 〈◊〉 The root that beareth three stalkes stamped with the seed and boyled in 〈◊〉 doth serue to be taken against tertian Agues The wine wherein the leaues of 〈◊〉 shall haue beene steept taketh away all sadnesse The iuice of Buglosse 〈◊〉 and Parsley mixt with Wine or oyle of sweet Almonds is a soueraigne 〈◊〉 to cause the after-birth of women to fall away The iuice of Borage and 〈◊〉 drunken is a preseruatiue against poyson if a man haue drunke it as also 〈◊〉 the biting of venimous beasts Buglosse hauing three leaues being stamped 〈◊〉 his seed and root and drunke doth helpe to put away the shakings of a 〈◊〉 Ague and that which hath foure against the shiâ—ering colds of quartaines 〈◊〉 water distilled is singular against the doâ—ages happening in Feauers as also 〈◊〉 the inflamation of the eyes CHAP. XXI Of Leekes both great and small LEekes as well those that are long headed as those that are round doe not require so rich and fat a ground as the hearbes going before and they may be sowne at all times if it were not for the gathering of the seed for which cause they must be sowne in December Ianuarie and 〈◊〉 and there it will be ripe after March and mid August and that if from the 〈◊〉 that they are sowne you goe and tread vpon the Beds and water them not but 〈◊〉 daies after They are wont to be remoued when they grow of seed and that either into 〈◊〉 euerie one being set foure ynches from another and then there is nothing 〈◊〉 from them but the ends and tops of the leaues or into a hole made with a sticke 〈◊〉 then the roots must be made cleane and cropped off as also manie of the leaues 〈◊〉 sand with the earth or you shall plant them to make them great if you 〈◊〉 a bricke vpon the head of them after you haue planted them This must be in â—prill May or all Iune to haue for Summer vse and in August September and â—ctober for the Winter vse in anie case you must weed water and dung them 〈◊〉 times especially the round headed ones Furthermore to make them verie â—â—icke put the seed of a Cucumber and of Nauets in a Reed or in Boxe boared through and graft this reed into the head of the Leeke when you plant it the second time or else if you will haue great and grosse Leekes you must put so much of their seed as you can hold in three fingers in an old Linnen Cloth that is foule and put it into the earth couering it with dung and watering it by and by for all this little heape of Seed thus put together will make one great and thicke Leeke Nerâ— vsed euerie morning the leaues of Leekes with oyle to haue a good voiceâ— although that Leekes be noysome to the stomacke as being verie windie except they be boyled in a second water If you eat Cummin before you eat Leekes your breath will not smell afterward of Leekes The leaues of Leekes boiled and applyed vnto the swolâ—e Hemorrhoids doth verie much good both against the swelling and paine of them The leaues of Leekes stamped with Honey and applyed informe of a Cataplasme vnto the stingings of Spiders or vpon the biting of venimouâ— Beasts are soueraigne remedies for the same The iuice of Leekes mixt with vineger and rubbed vpon the browes stayeth bleeding at the nose The seed of Leekes stamped and drunke with white or sweet Wine doth heale the difficultie of making Water The iuice of Leekes drunke with white Wine helpeth to bring Women a bed which trauell in child-birth The seed of Leekes stampt with Myrrhe and the iuice of Plantaine it good to stay the spitting of bloud and bleeding at the nose The seed of Leekes cast in a vessell of Wine doth keepe the Wine from sowring and if it should be sowre alreadie it reneweth it and returneth it to his former goodnesse The iuice of Leekes or Leekes themselues boyled in oyle take away the paine and wormes in the eares Leekes roasted vnder embers and eaten is singular good against the poyson of
that they be not sowne in a 〈◊〉 ground for the shade is altogether contrarie vnto them though the earth be good and fertile They are gathered in Nouember kept in Winter vpon sand 〈…〉 vnder the earth for to eat in Winter and Lent time I report my selfe vnto them of Meason and Vau-Girard neere vnto Paris which gather great store of thâ—m 〈◊〉 yeâ—re to sell at Paris This fruit is windie and begetteth wormes in young children by their 〈◊〉 but they must be eaten with Mustard It is true that their seed doth resist 〈◊〉 and there it is put into Treacle it likewise killeth the Wormes being mingled 〈◊〉 the iuice of Oranges or Limons and it driueth forth the small Pocks and 〈◊〉 with the decoction of Maidâ—n-haire or of Lentils It prouoketh vrine mixt in eqâ—â—ll quantitie with Linseed and giuen to drinke in wine it bringeth vp the crudities of the stomacke by vomit being taken with honied vineger and warme water The Aegyptians make a verie good Oyle of it CHAP. XXXIII Of Turneps TVrneps called in Latine Raepa are of two sorts the round and the long and they differ not much from Napes and Nauets saue onely in greâ—â—nesse and tast For Turneps are a great deale bigger and of a 〈◊〉 pleasant taste than the Napes for the truth whereof I report my selfe to the inhabitants of Limosin in Aquitaine and the people of Sauoy who hâ—uing no store of Corne haue no more excellent a meat than Turneps and for the same cause they are so industrious in sowing and dressing of them as being that commoditie and encrease of the earth vnto them which is as well yea better beloued and more necessarie than anie Corne or Graine for they feed themselues and their Cattell with the leaues great and small stalkes tops and roots of Turneps insomuch as that they complaine of a Famine when in their Countrey their Turneps are frozen in the ground or haue receiued some ouerthrow by the iniurie of the heauens The manner of ordering and dressing of them to make them grow is as it were like vnto that of the Napes It is true that they would be sowne verie thicke and not thinne for else they will proue but verie small and little and it would be râ—â—her in September than at 〈◊〉 other time in a moist ground well manured and diligently corrected of such faults as it may haue because they reioyce and 〈◊〉 great deale the fairer and of a better tast in cold snowie and foggie weather 〈◊〉 they doe in faire which is the onely cause that in the Countrey of Sauoy and 〈◊〉 they doe grow more sweet tender faire and great because of the Fogs Snoweâ— and cold Seasons that they suffer much in those places If they be sowne in the Spring time there must care be had that their leaues be not â—aten with wormes and such other vermine and the better to free them from this plâ—gue it will be good to mingle of the dust that is to be found vpon floores with the seed 〈◊〉 they before it be sowen or else of the foot of the furnace or 〈◊〉 or else to steepe it in the juice of houslâ—â—ke and afterward to sprinkle it oâ—er well with water 〈◊〉 it may receiue some moisture and then to â—ow it the day after it hath beene so steeped It is one of the wonders of nature that of so small a â—eed there should grow so greaâ— a fruit as should sometime weigh thirtie or fortie pounâ— There must spâ—ciall carâ— be had that the seed be not aboue three yeares old for if it be it will bring forth colâ—worts in steed of turneps To haue them faire and great after they become 〈◊〉 great as a finger they must be remoued a good distance one from another afterward they must be couered with earth and troden downe veriâ— hard for by this 〈◊〉 the juice which should haue beene spent in putting forth of leaues and stalke will turne to the making of the root great They must be gathered in Nouember and for to keepe them all the Winter they must be buried in holes or couered with leaues or seed of Mustard The vse of turneps is not verie good for health notwithstanding their decoctioâ— is verie excellent good for to wash the feet of such as haue the gout withall The Cutlers and Armorers doe constantly affirme that kniues daggers and swords quenched three or foure times when they are in forging in the juice of turneps mixt with equall quantitie of the water or juice pressed out of earth wormes bruised doth make their edge so hard as that therewith you may cut yron as easily as any Lead CHAP. XXXIIII Of Radishes RAdishes are properly the same which is called in Latine Raphanus in Italie Raâ—anels and at Paris Raues they are vsed in manner of a saladâ— with meat for to stirre vp the appetite They grow better when they are planted than when they are sowen and there are two seasons to set or sow them in â—hat is to say in Februarie in the waine of the Moone if we intend to haue the benefit of them in the Spring and in August or September if we would vse them sooner and this season without doubt iâ— the better because the Radish in a cold and moist time groweth in the root and is more tender but in a hot and drie time it groweth in stalkes and leaues So soone as they are sowne they take root the leaues whereof you must tread and trample downe that so the root may grow the greater which otherwise would runne vp all into leaues likewise they must be gatherâ—d within two or three moneths otherwise they will quickly go to seed and put them in the ground vnder sand or grauell after you haue cut off their leaues The manner of ordring of them is to set them good and deepe in earth which is well husbanded stirred vp even from the bottome and dunged and after they be pretty great ones to coâ—er them againe with earth and to take off their leaues from them for so they will become more sweet and pleasant You must not plant or sow them aboâ—â— vines or arbours for they are great enemies vnto vines as making them to run out their juice when they are neighbours to it by reason of their acrimonie and 〈◊〉 Some likewise say that radishes doe keepe away drunkennesse because they greatly weaken the force of Wine To haue sweet radishes their seed must be watered oftentimes with salt water to haue them the more tender and not so sharpe for the salt water doth greatly diminish their bitternesse likewise we ordinarily 〈◊〉 that they are eaten with salt and vinegar Their goodnesse is knowne by their leaues which by how much they are the gentler in handling by so much is the root the tenderer and more pleasant to eat The rinde doth likewise shew the saâ—e for the thinner it is so much the more delightsome are the
radishes Physitians doe hold that among other discommodities the radish is an enemie vnto the teeth and they make hard and stonie places in the mouthes of such as vse them but this inconuenience may be amended if presently after you eat some certaine slips of Hyssope or Thyme or Organie or if they be eaten with oyle and againe in stead of this one discommoditie they bring a thousand profits for the health of mankind The roots of radishes being new chopt small and sprinkled with white wine that is neat and warmed in a frying-panne and applied vnto the stomach canseth a man to pisse aboundantly the water which he could not auoid of a long time the juice of the same root drunke to the quantity of two ounces with Malmesey worketh the like effect take an ounce of the rindes of radishes as much of the leaâ—es of Mercurie foure graines of saffron one dram of sweet Cassia and two drams of the juice of sauin poune them all together in a mortar and put them in a linnen cloth which being put vp into the matrix is a singular remedie to helpe them that traâ—ell of child-birth The juice of the root of radishes mixt with oyle of sweet or bitter almonds a little white wine and a little coloquintida all heated at the fire and strained and afterward dropt into the eares doth take away the windinesse and noise of the â—ares being drunke with honied water it cureth the jaundise The leaues boyled in pottage in stead of coleworts do take away the obstructions of the liuer spleene Their seed bruised and strayned with white Wine is soueraigne against all 〈◊〉 of poysons and other dangerous diseases The roots eaten fasting do preserue and keepâ— a man from venime and poyson Some hold it for a certaine truth that turneps 〈◊〉 in stinking and ill-sauouring wine doth take away altogether the ill tast thereof They wipe away the spots of the face heale the places of the bodie raced with the twigs of rods and couer the places with haire which are bare and should not But aboue all the rest theâ—e is no more certaine a remedie for the griefe of the reines the stone grauell or difficultie to make water than to drinke euening and morning going into bed or comming out of it a small draught of white Wine warme wherein haue beene sleeped the space of eight houres the rindes of radishes with the fourth part of the kernels of medlars made in powder For the same matter there may be prouided a Wine to vse a long time wherein hath beene infused a certaine time thâ— powder of the roots of radish dried I cannot forget to set downe that the often vsing of radishes bringeth vnto nurses great store of milke And that water how stinking soeuer it be wherein radishes haue beene boyled will become better and thâ— they may not be eaten in the later end but at the beginning of meat whatsoeuer 〈◊〉 pleaseth Dioscortdes to say that so they may goe presently out of the stomach and nothing hinder the digestion of the rest of the meat CHAP. XXXV Of Parsneps Mypes Carrets and Skirworts PArsneps Mypes Carrets and Skirworts are sowen all after one fashions in a ground well digged freed from stones clensed and scoured from all weeds and vnprofitable roots being also manured and rilled well before they may not be sowen thicke that so they may grow the longer and thicker They must be watered as soone as they be sowen and if the time proue drie once a weeke so long as till they be well sprung vp They are set also after one and the same fashion The time to sow or plant thâ—m is in Autâ—mne and in the Spring but Autumne is the better that so you may haue them in Lent time He that desireth to haue their roots great faire and thicke must often plucke away theâ— leaues they must be gathered halfe a yeare after they be sowen and then their leaues taken from them and they kept vnder sandie grauell especially in Winter for 〈◊〉 causeth them to corrupt Pâ—rsâ—eps may be kept a whole yeare or two in the earth so as that one may know by the falling of the flowers both the old and the new and which are good in Winter and Lent whether they be fried or otherwise All of them haue vertue to expell vrine to asswage the paine of the colicke and to prouoke womens termes their leaues stamped and layed vpon wounds which happen in the legges are verie profitable for them CHAP. XXXVI Of Mustard and Poppie SEnuie Mustard delighteth in a fat ground and is â—owen with mouldâ— before and after Winter and it must be often weeded and watered buâ— it would not be sowen too thicke for it spreadeth very easily insomuch as it is hard to destroy it where it hath beene once sowen the seed will keepe 〈◊〉 yeare but the newer that it is so much the better it is either to sow or â—at It is discerned to be good when being broken or crackt with the teeth it appeareth greene within but not white for and if it be white it is old and not worth any thing either to sow or eat That which is intended to be kept to eat shall be good to be remoued when it is growing for so it will yeeld a greater and fairer top but that which is intended to vse for seed must not be remoued or haue his place and habitation changed The seed of Mustard chawed and holden vnder the tongue is of great force against the palâ—ey of the tongue as also against all other manner of palsey if vpon the grieued part there be applied a bagge full of the said seed hauing beene first boyled in Wine The powder thereof cast into the nosthrils causeth neâ—sing and purgeth the braine from superfluities The decoction of Senuie or Mustard doth asswage the tooth-ach comming of a cold cause and being drunke breaketh the stone and prouoketh the termes of women It keepeth the haire cleane and from falling The oylâ— of Mustard is soueraigne against the ach of the hips and weaknesse of the sinews Mustard seed brayed and put into sweet wine preserueth the same in his sweetnesse so that it shal not loose it the reason is because it keepeth it from taking of a heat thâ— same made in powder and mixt with vinegar doth heale the stingings of serpents and scorpions being drunke it ouercommeth the venime of Mushromes that haue 〈◊〉 eaten mingled with the vrine of a young child and rubbed vpon the bellies of such as haue the dropsie it causeth them to auoid water of you temper it with water and rubbe your hand or any other part that hath need to be made cleane therewith you shall perceiue the benefit thereof The white poppie which is sometimes vsed in pottage and clensed barly cartes and other confections for to quench the thirst prouoke sleepe and coole the great heat of agues neuer groweth of
his old root but will be sowen euerie yeare in September in hot and drie countries and in other placâ—â— from Ianuarie vntill March and it is sowen commonly with coleworâ—s It prospâ—etâ— best when it is sowen in places where the crops of vines haue beene burned I haâ—â— seene at Vandeuer a small village in Burgundie young children and other folke to eat the seed of white poppie for lickorishnes without being any thing moued to heauinesse of sleepe but made more stirring and liuely which hath made me to 〈◊〉 that the seed of Poppie is not so much to be feared as some would beare in hand CHAP. XXXVII Of Cucumbers CVcumbers are sowen vpon a bed in the moneth of March and for feare of srost they are couered with straw vntill mid-May which is the time when they would be remoued vnto such ground as is well manured and thicke layed with dung fat and soft to the end they may be suffered to creepe and ripen vpon the ground or else vpon beds filled with fat and well 〈◊〉 earth being a foot high For to sow them there must be planted foure or five seeds the one from the other some two foot they must not be weeded at all because they thriue the better when they be ouer-growne with weeds Notwithstanding 〈◊〉 Spaine they vse to weed them as carefully as they can as also lighten and raise theâ—â— earth and there grow verie faire Cucumbers thereupon It is good to water theâ—â— oft vntill they put forth their buds and bring forth fruit yea and after also if the time fall out somewhat drie for the Cucumber of his owne nature doth loue moisture insomuch as if there be set a vessell full of water vnder a Cucumber it will be found the next day to be shrunke three fingers and it must be prouided that the water goe directly downe vnto the root of the Cucumber without touching the fruit because otherwise it would make it worse It is true that when it beginneth to ripen the raine and â—uerie other manner of watering is enemie vnto it for thereby it becommeth but more withered without any tast and altogether discontenting It feareth the thunder and lightning and for that cause you must not plaâ—â— them in any such time neither yet hope for any great increase thereof in such yeares as wherein such stormes and tempests fall out for thereupon they wither and fall quite away to nothing If a man desire to haue them faire ones he must gather them in the full of the Moone for at this time they grow bigge and at other times they fade and grow lesse Furthermore there may not come neere vnto their bed any vessell full of oyle because the cucumber of all other things hateth oile and cannot thriue if he which doth till them haue handled oyle The vse of Cucumbers is altogether hurtfull because the nourishment and juice comming of them is easily corrupted in the veines whereupon there grow in 〈◊〉 bodies Burning-Agues and such as are verie hard to câ—re wherefore it is better to appoint them for meat for Mules and Asses to which kind of beasts this fruit is verie pleasant and profitable than to ordaine them for mens food and sustenance It is verie true that their seed boyled with Barley-water doth prouoke vrine asswage the heat of the reines and also diminish the heat and thirst that is in Agues A decoction made with the seed of Cucumbers Winter-Cherries Mallowes and the seeds of vvhite Poppie adding thereto the juice of Licorice a little Mummia Gum-arabecke and Tragacanth is a singular remedie for them which are in consumptions which cough continually and haue their vrine burning them Soâ—â— likewise say that a Cucumber placed long-wise neere vnto a child which hath an Ague being of the same greatnesse that the child is doth deliuer it altogether from the Ague CHAP. XXXVIII Of Gourdes GOurdes doe craue the like earth and ordering or tillage that Cucumbers doe foreseene that they haue the Sunne at commaund it is true that they must be sowne with greater distances and in such sort as they may climbe stakes heapes of stone and arbours thereby to giue some pleasure in the beholding of the fruit hanging rather than the lying vpon beds for they delight not so much in creeping vpon the earth as the Cucumber doth but rather to climbe on high Before you set them you must steepe their seeds one night in water that so you may learne to make the better choice of them and to know which are good And in that respect it will be good to take those which sinke downe to the bottome and let alone those which shall swim vpon the top of the water as being vnprofitable and worth nothing to sow The seeds shall be put into the earth two together the sharpe end vpward in holes wide and deepe to the quantitie of two foot and three or foure foot euerie one from another filled with old dung that is verie small or else to make them spring out of the earth the sooner with horse dung as it commeth all hot from the stable for other matters they craue no great attendance prouided that they be serued with water to their contentment and yet those which are least waâ—ered will haue the most pleasant sauour and tast wherefore if they be sowne in a drie ground you must set hard by them pots of water with lists of cloth or straw hanging at them which will be continually dropping of water vpon them which thing will be great aduantage to them during the great heat It is certaine that the goodnesse and fairenesse of Gourds doth consist altogether in the good choice and well setting of the seed for the seeds which are next to the necke of the gourd doe bring forth long ones those which are in the middest round ones and those which are by the sides short and thicke ones in which consideration if you would haue grosse and thicke gourds which may serue to make vessells and bottles of when they shall be drie you must take the seed that is in the middest of the gourd and set it with the head downward but when you desire to haue them to sell and to eat you must take of the seed next vnto the necke and set them after the right and common manner for so the fruit will grow long and more tender and of a greater price The gourds intended to gather seed of for to sow must not be gathered before Winter and when they are gathered they must be put in the Sun to drie or else hung vp in the smoake or else hung as the manner is in France vnder some chamber-floore or else set them in rows voon boards for otherwise the seeds would rot or else to put them in heaps of corne which will not onely keepe them from rotting but will also ripen them if they be gathered being yet vnripe but those which are intended to be eaten must be gathered at their
of the Sunne but hath the shadowes of some Trees the top of a Mountaine 〈…〉 other such like thing It hath a verie astringent power as also it is verie 〈◊〉 by which after the manner of Comfrey it healeth wounds vlcers and fistulaes 〈◊〉 well inward as outward it stayeth rheumes and bloudie fluxes healeth the 〈…〉 the mouth and the inflamation thereof Which is more it is verie singular to prouoke vrine and to breake the stone Saxifrage as well the great as the small delighteth in a drie ground chalâ—â—â— clayie sandie stonie and altogether barren And it is sowne of small seedes which are found hanging to the rootes thereof It prouoketh vrine and so driueth foorth the grauell of the reines and bladder If you boyle the root and 〈◊〉 thereof in Wine it procureth Women also their termes and bringeth ou◠〈◊〉 after-birth The great and small Burre otherwise called Bardana and of the Greeke◠〈…〉 hath not need of anie great tilling for it will grow either of seed or 〈◊〉 in a leane ground that is drie and vntilled as wee may well see in ditches 〈◊〉 it groweth without anie labour at all and in the high wayes and by-pâ—â—h ◠〈◊〉 the fields The rootes seedes and iuice of the great and small Burre are verie 〈…〉 prouoke vrine to breake the stone of the reines and bladder and to stay the 〈◊〉 flux The iuice is drunke with white Wine or alone and the seed in like manner which is sometimes for the more pleasantnesse sake confected or couered with Sâ—gar The leaues stampt with a little salt and applyed vnto the bitings or 〈…〉 Adders mad Dogges or other venimous Beasts are verie soueraigne The rootes 〈◊〉 seedes of small Burre stampt and layd on cold swellings and rebellious 〈…〉 verie profitable and good Star-thistle so called because it hath little heads at the tops of his stakes 〈…〉 Thistles haue set round about with sharpe prickes after the manner of 〈…〉 groweth in vnhusbanded grounds as well of his root as of his seed Some doe 〈◊〉 esteeme of the seed made into powder and drunke in wine for to prouoke 〈◊〉 and to auoid grauell and herein it is of so great vertue as that the much vse of it 〈◊〉 cause one to pisse bloud sometimes The decoction of the root with honey after 〈◊〉 manner of a honied water doth the like but more gently and without 〈…〉 partie for to pisse bloud Maries Thistle otherwise called Spina alba or white and siluer Thistle or 〈◊〉 Artichoke or Asse-Thistle because that Asses delight much to eat it doth 〈◊〉 fat and well tilled ground and other ordering like to that of Beets and it 〈…〉 that it letteth not to grow in vntilled and vnhusbanded grounds The seed and 〈◊〉 haue as it were the like power to take away obstructions to prouoke vrine and it breake the stone that Star-thistle hath The Italians vse the roots thereof in Salads after the manner of Artichokes and good wines to gather the milke of it for to eat Some make a Ptisane with the root of this Thistle made in powder the seed of Fennell and a little long Pepper to giue to Nurses to vse which haue small store of milke The distilled water of the leaues is good against paine in the sides being drunke with halfe a dramme of the seed of the same hearbe Siluer-grasse so called because the leaues doe resemble siluer on the backe-side doth delight in a moist and grassie ground howsoeuer vnhusbanded it be It hath one excellent propertie aboue all other hearbes for to breake the stone to heale vlcers and malignant wounds within the bodie to stay the bloudie flux and to dissoluâ— cluttered bloud being taken in drinke Some say that if you put it in halfe a basin full of cold water and couer that basin with another basin or vessell or other couering that there will gather great store of vapours in the hollow of the thing couering it and will turne into the forme of distilled water and that this water thus gathered is verie good to take away the spots freckles staines and dye of the Suâ—ne out of the face Patience doth willingly grow in coole and moist grounds and we see it ordinarily to grow neere vnto Riuers and little Brookes The root by reason of the great bitternesse and desiccatiue power hath singular commendation against the Plague for being dried and powdred and afterward drunke with wine it driueth away all venime from the heart by the aboundance of sweat which it procureth Some foâ— this purpose take away the rinde and core of this root stamping it in vineger and after making a drinke of the vineger the iuice of Rue and Treacle for to take in pestilent Agues The powder of this root drunke with wine is excellent for the suffocations of the Matrix and the wringing throwes of the bellie This powder also killeth the Wormes healeth maligne Vlcers the falling of the haire called Tinea and the Kibes the Farcie in Horses whether it be taken inwardly or applyed outwardly either in iuice or in the decoction thereof Scabious groweth in the same ground that Patience doth that is to say in woods vntilled places and especially in sandie places It is verie proper and appropriate vnto the Cough and diseases of the Lungs foâ— the same purpose also the iuice is sometime extracted sometime the hearbe it selfe made into powder and sometime the decoction of it is made to endure for a long time Likewise there is sometime conserue made of the flowers His leaues or rootes applyed to itchie places and the places bare of haire or mixed with oyles and ointments doe great good vnto the same as also vnto plaguie carbuncles for they being rubbed with the iuice of Scabious will be found to vanish away within three houres The iuice of Scabious drunke in the quantitie of foure ounces with a dramme of Treacle not yet one day old is a singular remedie against the Plague so that afterward the partie sweat in his bed and withall continue the drinke for manie times The same remedie serueth for the bitings of venimous beasts if besides the drinke you apply outwardly vnto the soare the leaues of the same hearbe bruised A Liniment made of the iuice of Scabious the powder of Borace and a little Camphire is singular against tettars itch freckles and other infections or desilements of the skin Aboue all other things the decoction of Scabious being drunke the space of fortie daies doth heale the tettar throughly yea though it came of the Pocks as I my selfe haue oftentimes proâ—ed by experience Scolopendrium or rough Spleene-wort called also Harts-tongue would be planted in a stonie and grauellie ground which is moistened with some running Brooke and for want of this it must be often watered The rootes thereof must neuer be pulled vp but onely the leaues cut for it cannot be sowne seeing it bringeth forth no seed The decoction thereof made
called of the Latines Acanthus groweth in stonie and moist places although it loue to be diligently tended or otherwise not to yeeld anie profit The root and leaues are verie mollifying taken in drinke they prouoke vrine and applyed in forme of a Cataplasme they are good against conâ—ulsions wrenches and contractions of the ligaments They are to good effect vsed in the Clysters of them which haue the Dropsie Diuels-bit so called because it sheweth as though the middle or the heart of the root were gnawed or bitten by some Diuell so soone as it is planted or hath put vp in anie place as though the Diuell did enuie the good which it bringeth vnto men by the incredible vertues that are therein craueth no great husbandrie neither yet anie fat earth or verie moist for as we see it groweth vpon mountaines in bushes and places altogether barren It is true that it groweth also in medowes but yet such as are not verie moist It is found in great aboundance in the medowes of Verriere a borough neere vnto Paris The root and greene leaues being stamped together and applyed vnto Carbuncles and pestilent Buboes doe heale them The Wine wherein they haue boyled is drunke with good successe against the Plague and against the griefes and suffocation of the Mother The powder of the root thereof is verie good against Wormes Cinquefoile so called because of the fiue leaues which it beareth craueth a low waterish and shadowed ground it groweth also in drie and grauellie places The decoction of the root vsed for a Gargle doth assuage the tooth-ach and heale the vlcers of the mouth in a Clyster it slayeth all manner of flux of the bellie as well the bloudie flux as others taken as a drinke it is singular against the Iaundise the stopping of the Liuer and against a pestilent ayre and poyson Tormentill like in stalke vnto Cinquefoile but vnlike in number of leaues 〈◊〉 much as it hath seuen delighteth in the same ground that Cinquefoile doth 〈…〉 not altogether so waterish and called Tormentill because the powder or 〈◊〉 of the root doth appease the rage and torment of the teeth is ouer and aboue 〈◊〉 â—ther remedies most singular against the Plague and against the furie of all 〈◊〉 and Venimes it stayeth likewise all fluxes of bloud whether it be spitting 〈…〉 struous or of the bellie all vomiting and vntimely birth whether it be taken 〈◊〉 by the mouth or applyed outwardly or whether it be taken in substance 〈◊〉 the distilled water onely Perwincle delighteth in a shadowed and moist place we see it grow likewise 〈◊〉 Willow grounds Hedge-rowes and out-sides of Woods The leaues as well in decoction as otherwise doe stay all manner of flux of the bellie or spitting of bloud or otherwise as the monethly termes and whites 〈◊〉 purging hauing gone before and bleeding at the nose if you bruiâ—e the 〈◊〉 and put them in the nose or if you make a collar thereof to put about your 〈…〉 a garland for your head or if you put them vnder and about the tongue After the same manner you shall stay the monethly termes as also preuent vntimely birth 〈◊〉 you apply them vpon the groines Bistort as well the great as the small doth delight in a moist waterish and shâ—dowie place it groweth also in high Mountaines The root thereof doth stay all manner of fluxes as the termes and vnwilling 〈◊〉 away of the vrine if it be drunke with the iuice or distilled water of 〈◊〉 it stayeth the flux of bloud comming of a wound if the powder of it be cast 〈◊〉 the bleeding wound it suppresseth cholericke vomits if is befried with the 〈◊〉 of egges vpon a red hot tyle and be eaten by and by It is singular good as well 〈◊〉 the decoction and substance as in the distilled water against all Venime as also against the Plague against Wormes in little children against the Measels Purpleâ— and small Pocks in young children against the bloudie flux and all manner of falls against the paine and rheumes of the teeth if you put it into the hollow tooth 〈◊〉 little Allome and Pellitorie of Spaine Pionie as well the male as the female craueth to be planted or set in drie ground where the Sunne hath his full force The seed or root gathered in the wane of the Moone and hanged about the neck or applyed vnto the wrists alone or with the Missâ—ltoe of the Oake is a verie singâ—lar preseruatiue against the Falling sicknesse Whereunto notwithstanding I would not haue thee so much to trust as that thou shouldest not looke after some other â—â—medie assure thy selfe rather that it is singular in bitings and stingings that are â—â—nimous as well taken inward as applyed outward Thirtie seeds of Pionie 〈◊〉 and brayed and the verie kernell made into powder and drunke with wine doth fetch againe the speech when it is lost Paules Betonie both male and female would be either sowne or planted in thâ— verie same ground with Pionie This hearbe especially the female is verie much commended for his vertues 〈◊〉 the iuice that is pressed out of his leaues and the water that is distilled thereof 〈◊〉 heale all sorts of wounds as well new as old all sorts of vlcers whether maligne 〈◊〉 cancrous swellings and hot tumors itch and all the diseases of the skin and which is more the often vse as well of the iuice as of the distilled water of Paules 〈◊〉 doth perfectly cure the Leprosie whereof we haue a notable and famous testimoâ—â—â— of a French King who thereby was throughly cured thereof And this is the 〈◊〉 why this hearbe is called the Leapers hearbe Some doe make a balme thereof 〈◊〉 we will further speake in the Chapter of Balmes in the third Booke which is singâ—lar aboue all others for all sorts of wounds and maligne vlcers as also for the Leprosie and that it is so good is proued for that a certaine person well knowne vnto 〈◊〉 hauing a virulent vlcer in manner of a Polypus in his nosthrils of the cure 〈◊〉 manie as well Physitioâ—s as Surgions being excellent men and dwelling in 〈◊〉 Towne did altogether despaire was notwithstanding wonderfully cured by the application of this Balme and often vse of potions made of the decoction of the leaues of the female Paules Betonie This hearbe is singular also in Clysters for bloudie Fluxes and in drinkes for pestilent Feauers vlcers of the Lungs and obstructions of the Liuer and Spleene Gromell is the same which we call in Latine Milium solis and it groweth better being sowne than pianted it delighteth in a drie and vntilled ground being withall stonie and hauing a good ayre The iuice of the leaues and powder of the seed being drunke with Wine hath a singular vertue against the Grauell and Stone and procuring of the Vrine to passe away There is nothing more singular for the burning of the Vrine than to drinke manie mornings
fresh butter of ech alike mixe all and let them worke together in an earthen pot set in the Ouen with this Oyntment rub the akiâ—â—g parts or else infuse the flowers in oyle with mans grease set in the heat of the Sunne Some also make an Oyle of the seedes pressing it 〈◊〉 of them Orpin groweth for the most part in moist and shadowie places The Countrâ—y people doe by their good wills plant it vpon Saint Iohns night in dishes or vpoâ— trenchers of wood in some cleft of a wall the foot being thrust into clay and theâ—â— they set it where it abideth a long time greene growing and flourishing if it be now and then watered The liquor of the decoction of the leaues is a soueraigne remedie to heale wounds and stay fluxes of bloud for inward wounds and vlcers and for burstings and ruptures Goats-beard groweth verie well in a moist ground and shadowed and craueth to be oft watered The Latines call it Vlmaria because the leaues are like to the leaues of Elme The root and leaues made in powder doe cure the flux of the bellie and bleeding The distilled water being drunke is singular good for wounds both inward and outward Ground-Iuie groweth likewise in a moist and shadowed place The decoction of the leaues hath great power to take away the obstructions of the liuer and spleene to prouoke vrine and the termes in women There is made of it an excellent balme for new cuts and wounds also for the Collicke ministred in Clysters or taken in drinke putting the small chopt leaues into a Glasse-violl well stopt with gummie wax and strong parchment and setting the said violl in Horse dung for the space of fortie daies The iuice thereof with the rust of Brasse is a fit medicine for fistulaes and hollow vlcers the decoction thereof with Betonie Pimpernell Mouse-eare Bistort Horse-taile Tormentill red Coleworts and Dittander is singular for wounds in the principall and inward parts if it be oft vsed This ground-Iuie is otherwise called of some Ale-hoofe and it hath a most singular vertue for the curing of all manner of â—ore eyes either in man or beast if you take it and beat it well in a mortar and drop into it three or foure drops either of white Rose-water or the water of Eye-bright and then straine it into a cleane Glasse-bottle and keepe it close then wash the sore eye therewith when occasion is ministred and the oftener in the day that you doe wash the sore eye therein the better it is and the sooner recouered Hounds-tongue groweth easily in peblie and vntilled ground The leaues powned and applyed vnto burnings the wild-fire old vlcers wounds and inflammations aches fluxes and hemorrhoids doe verie much good There is made a singular Oyntment for wounds of the iuice thereof mixed with honey of Roses and Turpentine There are also made thereof pilles to stay vehement and violent rhewmes Adders-tongue doth require aboue all other things a fat place well tilled and moist it groweth also in medowes but it is destroyed by and by and spoyled The leaues stamped and applyed vnto burnings inflammations burstings and principally vnto wounds and maligne vlcers are of a maruellous effect There is a balme made of the leaues thereof for the same effects whereunto some put Turpentine Red wine wherein this whole hearbe hath beene steeped is good to stay rhewmes falling downe vpon the eyes Goose-grasse doth grow in anie kind of ground and hath no need of great tillage Some doe distill the water of it which is singular good against the Pleurifie and other paines of the side being taken in the beginning of the disease as also against the bitings and stingings of venimous beasts and to coole the heat of Cankers Corne-rose craueth a fat ground and well tilled such as are Corne-grounds wherein we may see them grow faire and verie well blowne The flowers of Corne-rose as well the great as the small either in decoctions or the distilled water or in syâ—rups or in powder the weight of halfe a French crowne are singular meanes to prouoke spitting in Pleurisies and to cure the same Bastard Dittanie in like manner requireth a fat ground and well tilled and therewith a diligent care to water it and to keepe it from the coldnesse of the ayre The seed root leaues and flowers as well in powder as in a decoction doe prouoke vrine breake the stone prouoke the monethly termes cast out the dead conception and after-birth being eaten with Rubarbe they kill and cast out the wormes The iuice applyed outwardly doth draw forth thornes and thistles and stumpeâ— of splints Knot-grasse is called in Latine Polygonum it groweth by the edges of Vineyards and fields that are badly tilled especially when it is a moist yeare Amongst the principall vertues thereof the distilled water is soueraigne against the difficultie of vriâ—â— as I haue oft proued by experience Salomons-seale must be set in a drie ground and raised high The root whiles it is new being powned or the iuice of the same wipeth out freckles spots blew markes of blowes falls or other such like thing whether they be in the face or in anie other part of the bodie Some distill the water which as verie good for the paintings of women Great Dragons must be planted in a shadowed place and good earth The small Dragons loue a moist ground and waterish as neere vnto the Fountaine in the Garden Their rootes boyled or rosted and mixt with honey and afterward taken as 〈◊〉 Eclegme doe profit greatly for shortnesse of breath difficult and hard coughs and painefull getting vp of the spittle in such sort as that they cut ripen and wast the grosse humors and slimie Being powdred and mixt with honey they heale maligne and corroding vlcers especially the Polypus Their leaues spread vpon Cheese doe keepe them from spoyling and â—otting If the iuice thereof be mixed with honey and put into the eyes they take away all manner of paâ—â—e and aking thereof Also who so batheth his hands in the iuice thereof may handle anie venime without danger Also it is a great cooler of lust and maruellously abateth all lecherous cogitations As concerning the Nettle it hath no need either of sowing or setting for it commeth vp in Gardens more than one would haue it yet notwithstanding it is not without his great vertues as well the Greeke Nettle as the Hungarian or dead Nettle The leaues and especially the rootes of dead Nettle stamped and put vpon the nosthrils doe stay the bleeding of the nose and their iuice rubbed vpon the brow doth as much The leaues of the stinging Nettle stampt with a little Myrrhe and applyed vnto the nauell in forme of a Cataplasme haue great power to prouoke the termes of women Their iuice drunke a certaine time prouoketh vrine and breaketh the stone A Liniment prepared with the leaues of Nettle Salt and Oyle doth
vlcer grown in her brests which was turned to a Noli me tangere for which neuer â—nie bodie could find anie remedie and likewise that the Countesse of Ruffe had sought for all the famous Physitians of the Realme to cure her of a Ringwoâ—â—â— which she had in her face and that they could not all heale it he resolued with himselfe to send of it into France and thereupon accordingly sent it vnto king 〈◊〉 the second and vnto Queene mother and many other Lords of the Court together with the manner to order it and applie it to the abouenamed diseases as he himselfâ— had â—â—und by experience as also vnto the Lord of Iarnac gouernour of Rocheâ—â— with whom the said Embassadour had intercourse of letters by reason of the king his affaires which Lord Iarnac also told him one day sitting at table with the Queenâ— mother that he had caused of the said Nicotiana to be distilled and had caused 〈◊〉 water thereof to be drunke being mixt with the water of eye-bright by one that 〈◊〉 stuffeâ— in his lungs and that he was cured thereby This hearbe resembleth in figure fashion and qualities the great Comfrey in such sort as that a man would deeme it to be a kind of great Comfrey rather than a yellow Henbane as some haue thought It hath an vpright stalke not bending anie way thicke bearded or hairie and slimie The leaues are broad and long greene drawing somewhat toward a yellow not bearded or hoarie but smooth and slimie hauing as it were tallons but not either notched or cut in the edges a great deale bigger downeward toward the root than aboue as you see the smooth Docke leafe is which beareth small red seedes and not burres and the finer and clearer that such leaues are the better the Tabacco is esteemed Whiles it is young it is leaued and as it were lying vpon the ground but rising to a stalke and growing further it ceaseth to haue such a number of leaues below and putteth forth branches from halfe foot to halfe and storeth it selfe by that meanes with leaues and still riseth higher from the height of foure or fiue foot vnto three or foure or fiue cubits according as it is sowne in a hot and fat ground and carefully tilled The boughes and branches thereof put out at ioints and diuide the stalke by distances of halfe a foot the highest of which branches are bigger than an arme At the tops and ends of his branches and boughs it putteth forth flowers almost like vnto those of Nigella of a whitish and incarnate colour hauing the fashion of a little bell comming out of a swad or huske being of the fashion of a small goblet which hâ—ske becommeth round hauing the fashion of a little apple or swords pummell assoone as the flower is gone and vanished away it is filled with verie small seeds like vnto those of yellow Henbane and they are blacke when they be ripe or greene whiles they are not yet ripe In a hot countrie it beareth leaues flowers and seeds at the same time in the ninth 〈◊〉 tenth moneth of the yere it putteth forth young sciences at the root and reneweth it selfe by this store and number of sciences and great quantitie of sprouts and yet not withstanding the roots are little small fine threddie strings or if otherwise they grow a little thicke yet remaine they still verie short in respect of the height of the plant The roots and leaues do yeeld a glewish and rosinish kind of juice somewhat yellow of a rosinlike smel not vnpleasant and of a sharpe eager and biting tast which sheweth that it is by nature hot more than in the second degree and drie in the first wherupon we must gather that it is no kind of yellow Henbane as some haue thought Nicotiana câ—aueth a fat ground well stirred and well manured also in this cold countrie that is to say an earth wherein the manure is so well mingled and incâ—rporated as that it becommeth earthie that is to say all turned into earth and not making any shew any more of dung which is likewise moist and shadowie wide and roomie for in a narrow and strait place it would not grow high streight great and well branched It desireth the South Sunne before it and a wall behind it which may stand â—â—stead of a broad paire of shoulders to keepe away the Northerne wind and to beat backe againe the heat of the Sunne it would also be defended from the tossing and force of the wind by reason of his weakenesse and height it is true that it will be out of the daunger of the wind if the root be deepâ—ly taken in the ground It groweth the better if it be oft watered and maketh it selfe spoâ—t and jolly good cheere with water when the time becommeth a little drie It hateth the cold and therfore to keepe it from dying in Winter it must either be kept in cellars when it may haue free benefit of aire or else in some caue made of purpose within thesame garden or else to couer it as with a cloake verie well with a double mat making a penthouse of wicker worke from the wall to couer the head thereof with straw layed thereupon and when the Southerne Sunne shineth to open the doore of the couâ—â— made for the said hearbe right vpon the said Soutâ—â—Sunne For to sow it you must make a hole in the earth with your finger and that as deepe as your finger is long then you must cast into the same hole ten or twelue seeds of the sayd Nicotiana together and fill vp the hole againe for it is so small 〈◊〉 that if you should put in but foure or fiue seeds the earth would choake it and 〈◊〉 the time be drie you must water the place easily some fiue daies after it may be sowen also after the manner of Lettuses and such other hearbes mingling the mould verie well with the seed and afterward couering it most carefully Some mixe with the said earth verie cleane ashes being well siâ—ted and made small but in a 〈◊〉 quantitie It is a long time in springing and putting forth and after that it is 〈◊〉 forth you must keepe it both from the cold and frost couering it in the night time euen whiles it is young and small and so it will be preserued and kept continually greene and beautifull And when the hearbe is growen out of the earth in as much as euerie seed will haue put vp his sprout and stalke and that the small threddiâ— roots and intangled the one within the other you must with a great knife make 〈◊〉 great circle or compasse within the earth in the places about this plot where they grow and take vp the earth and all together and cast them into a bucketfull of water to the end that the earth may be seperated and the small and tender impes
it will keepe a yeare or two without being spoyled if you gather them cleane and not mixt with anie filthie things hauing 〈◊〉 dried them a little in the Sunne vntill they haue lost their newnesse and freshnessâ—â— afterward drie them vp throughly in the shadow and put them not vp to keepe 〈◊〉 they be perfectly dried It is good in the Plague time to perfume the house with Rosemarie for the 〈◊〉 thereof driueth away the ill ayre The leaues and flowers are good against headach especially to stay the whites if a woman doe vse them long time euerie morning 〈◊〉 more specially to make the sight better if the partie that hath the weake sight 〈◊〉 eat fasting both the leaues and the flowers of Rosemarie ioint together with 〈◊〉 and salt euerie morning The flowers thereof made in conserue doe comfort 〈◊〉 Stomacke and are good in melancholike Passions the Falling sicknesse 〈◊〉 and Palsies The seed drunke with Pepper and white Wine doth heale the Iaundise and take away the obstructions of the Liuer The decoction of the 〈◊〉 thereof in white Wine doe comfort weake and oppressed Sinewes If you 〈◊〉 your head therewith it will make a hard skinne and comfort the little 〈◊〉 and also keepe the haire from falling so quickly Some doe make Tooth-piâ—â—â— of the wooddie parts thereof and those verie good as also Coales to draw 〈◊〉 first Lineaments and Ground-worke of Pictures and such other things to be painted The ordering of lesamine is like vnto that of Rosemarie saue that Iesamine doâ—â— continue alwaies greâ—ne and not so subiect to frost as Rosemarie and is much in 〈◊〉 quest for Arbors and Shelters and for the setting forth of a Quarter There may 〈◊〉 made an Oyle of his flowers infused a long time in Oyle of sweet Almonds 〈◊〉 in a bagge from betwixt a Presse which will be soueraigne to comfort the 〈◊〉 â—inewes and other parts of the bodie troubled with cold distillations and to 〈◊〉 the frets of young children Mountaine or wild Thyme delighteth to be planted or sowne in grounds 〈◊〉 some Fountaine small Rundle or Well and such as is ill tilled being drie in 〈◊〉 and full of water in Winter and thus placed it yeeldeth a great deale the 〈◊〉 leaues It requireth notwithstanding a ground that is neither fat nor dunged 〈◊〉 open to the Sunne and would be oft transplanted Sometimes it commeth of 〈◊〉 that is ill husbanded Mountaine Thyme boyled in vineger and oyle of Rose assuageth the headach if the temples be rubbed therewith boyled in Wine and drunke it prouoketh Womens termes bringeth forth the after-birth and dead child with Honey iâ— cleanseth the Lungs and helpeth the Falling sicknesse The decoction is good 〈◊〉 the windinesse swellings and hardnesse of the Matrix The perfume of 〈◊〉 Thyme killeth Serpents and other venimous Beasts and driueth away Fleas 〈◊〉 weight of a French crowne of the powder of Mountaine Thyme drunke with 〈◊〉 assuageth the belly ach and deliuereth the partie which is troubled with 〈◊〉 of vrine Penyryall groweth well either sowne or planted wherein this must be marked that if it be planted of the root or branches in Autumne it will bring forth 〈◊〉 and flowers in mid Nouember It being once planted continueth alwaies so 〈◊〉 it be well wed and pickt euerie yeare it must be watred verie diligently Penyryallâ—â— excellent good against the Dropsie for the Spleene Iaundise and furthering of womens deliuerance in trauell as also to bring forth the after-birth and to 〈◊〉 the termes being drunke with white Wine The perfume of Penyryall killeth 〈◊〉 and venimous Beasts A Cataplasme made of Penyryall boyled in Wine doth assuage the paine of the Sciatica Dill loueth better to be planted than sowne and craueth chiefely a ground somewhat warme but more enclining to cold If you would haue it to grow faire you must water it oftentimes When it is sowne it is not needfull that the seed should be couered with earth because it is not subiect to be eaten of Birds Dill hath power to take away Belchings and inward Gripes Vomit and Hicket and that onely with smelling to it to prouoke Vrine and helpe the digestion of the Stomacke it causeth a spring of milke in Nurses healeth the suffocation of the Matrix and ripeneth all manner of tumours Annise craueth a well batled tilled fat and manured ground It must be sowne in March and oft watered Euerie man knoweth how good and profitable the seed thereof is eaten in the morning for such as are subiect to the gripes of the Stomack and Guts to the Hickeâ— Belchings stinking Breath and which desire to haue a beautifull and comely countenance after meat it also helpeth digestion it is good for Nurses to cause them to haue much milke It also taken away the stopping of the Stomacke or Spleene it helpeth Collickes prouoketh Vrine makes a man apt to sweet and lastly keepes the bodie soluble Bishops-weed craueth such ground and such tillage as Annise which being once sowne doth lightly grow there euerie yeare by the seed falling from it it groweth chiefely in rested grounds The seed is excellent good against Wringings and Gripes to prouoke Womens termes and Vrine if it be drunke with Wine so that it be vsed but seldome for otherwise it causeth a pale colour The perfume doth mundifie and cleanse the Matrix and maketh barren women fruitfull if together with this suffumigation the barren woman doe take euerie second morning the weight of a dramme of the powder of this seed three houres before shee eat anie thing continuing it for foure of fiue times but in the meane time the husband must lye with his wife vpon such daies as shee shall vse this powder a thing proued diuers times Caraway is sowne in the moneth of May in a good cleane and manured ground in such sort as we haue said in the Kitchin Garden The seed helpeth Digestion prouoketh Vrine expelleth Windinesse and hath the same vertues that Annise hath being made into powder it is with good successe mixt amongst such remedies as are vsed to be giuen for drie blowes Cummin doth grow fairest when it is sowne in a fat and hot ground or in a ground lying open to the Easterne Sunne amongst the pothearbes for so it groweth better in the beginning of May. Some likewise say that for to make it grow faire and well it must be cursed and rayled vpon It must not be watered so presently after it is sowne but after it is put forth of the earth it must be oftentimes watered The seed taken at the mouth scattereth the winds which breake vpward it mendeth the inward gripes and taketh away the difficultie to make water as also the blacknesse of drie blowes the powder thereof being presently applyed after it hath beene beat verie small and fine and heated at the fire
not halfe so much roome as the Borders Againe you may at your pleasure either within these Hedges or in the sâ—me Line wherein these Hedges grow plant all manner of Fruit trees or other Trees of anie curiositie whatsoeuer and within them you may plant your Gooseberrie 〈◊〉 Prouence Roses Muske Roses or anie other fruit or flower that growes shrub-wise or not aboue two or three foot aboue the earth So that whereas your Border containeth not anie thing but one entire hearbe as Prympe Boxe Hysope Lauander and such like by this manner of bordering which is to say with a Quickset Hedge you shall haue not onely all them but also all kind of fruits flowers and sweet smelling hearbs whatsoeuer besides they will keepe your Quarters and Knots in a great deale more safetie because they are not so easie to be runne ouer or broken downe either by man or beast as your other Borders of hearbes are Now for the making of these Quickset Hedges it is in this manner First you shall with fine small stakes cut to the length and proportions of your worke stake your Quarters about then with small poles bound to those stakes either with strong Wyar or Oziers but Wyar is the better make a Lattice-worke about two foot aboue the earth then with shorter poles and wands made plyant for your purpose fashion your battlements of what shape soeuer you please to haue them whether made plaine or pyllaster-wise or in semicircles or other proportions in such manner as you intend your Hedge shall grow and this done either in Autumne or the beginning of the Spring Alongst the bottome of this Hedge you shall set Prympe white Thorne Eglantine and sweet Bryer mixt together and as they shoot and grow vp so you shall wind and plash them within the Lattice-worke making them grow and couer the same euer and anon as need shall require either with your Sheeres or Hooke cutting them to that shape and proportion to which you first framed your Lattice-worke and this will in two or three yeares bring your Hedge vnto such perfection that besides the beautie thereof the defence will be so good that you shall not feare the harme that Dogges Swine or other Cattell may doe if at anie time they shall chance to breake into your Garden These Hedges are also verie excellent to set alongst your Alleyes or other Walkes and adde a great beautie thereunto There be some that make these Hedges onely of Oziers or small Sallowes planted crosse-wise or otherwise as your inuention pleaseth and these Hedges are good and beautifull and verie speedie in their growing but they are not of any very long continuances therefore except your ground be very moist the former Hedge is much the better Which that you may the better know how to make I will here set you downe the models of a couple of them by the example whereof you may at your pleasure make anie other proportion whatsoeuer and you shall also vnderstand that these two Models containe but the dead worke onely which is to be made of Poles or Wands and the Quickset to be planted close vnto it and so placed within the dead Lattice-worke as you may here perceiue CHAP. LI. Of the manner to keepe and preserue Hearbes either for the vse of the Pot or of Physicke or such as are of a sweet smell and sauour THe root of Elecampane is preserued after this sort When you haue taken vp the root in the moneth of October at such time as it is verie ripe you must first take away all the sand and earth which is about it with a rough Linnen Cloth or with a Strainer after that you must scrape it all ouer with a verie sharpe knife and according as the rootes are of bignesse to cleaue them in two three moe or lesse pieces of a fingers length and boyle them in a Brasse Cauldron with vineger and that in such sort as that the slices may not burne within the Cauldron Three daies after they must be dried in the Sunne and put into a new pot well pitched and cuted wine put vnto them and that so much as that they may be couered therewith and a good deale of Sauorie pressed downe vpon them and then the vessell close shut vp and couered well with leather Otherwise You must carefully looke that the rootes thereof be made verie cleane and then cut in two or three pieces of a fingers length then afterward for the space of a whole day together you must infuse them in water vpon hot embers and afterward boyle them with twice or thrice as much Honey or Sugar There may likewise conserue be made of the root of Elecampane after this manner Make verie cleane the roots of Elecampane as wee haue said and cut them in small slices infuse them a long time vpon hot embers in water and after to boile them so long as till they be tender â—odden then stampe them and straine them through a Linnen cloth or Strainer and in the end boyle them vp with thrice as much Honey or Sugar You may in like manner preserue and conserue manie other roots as Gentian Pionie Corne-flag wild Vine Parsneps Althaea or marsh Mallowes Turneps Carrets Radishes Naueâ—s Caraway Eringus and such other like all which will be the more pleasant if you put vnto the conserued or preâ—erued a little Cinnamon Lastly be it knowne that by this word confected preseruing or confection is to be vnderstood the remaining of the root or other thing whatsoeuer it is that is preserued or confected whole and by the word conserue or conserued is to be vnderstood that manner of ordering things whereby they are stamped and beaten verie small Purslaine is preserued in this manner Gather Purslaine before it haue cast the seed â—ake the tenderest stalkes thereof and the fullest of leaues from these you shall â—ake the roots and wash them throughly from the sand and earth that might hang about them afterward drie them a little euen so long as till you perceâ—ue them to begin to wither afterward put them vp handsomely in some Barrell or little Vessell of earth in manner of little Beds euerie Bed sufficiently couered with salt When the Barrell or Vessell shall be full powre thereinto a sufficient quantitie of Vineger or else one part of Veriuice and two of Vineger This being done set the Vessell in some drie place and not moist for feare that the preserue should smell anie thing of mustinesse and looke to it well that the Purslaine be continually couered ouer with the pickle And when you would vse it wash it first with warme water or wine afterward make it vp in Salads with Salad oyle After the same manner Samphire the â—proâ—ts of Asparagus Harts-horne Trick-madame Broome flowers the flowers of Capers Cucumbers Limons Oranges Plummes Peares and such like may be preserued Lettuce is preserued after this sort They take the stalkes of Lettuce cleane
picked and the leaues pulled off euen from the lowest part of them vnto where you perceiue the leaues to grow tender and these stalkes you must salt in a little Trough or Tray and so let them continue a day and a night vntill that they haue turned the â—alt into brine after this they must be washed in the same brine of salt and after that they haue beene spraind they are layed abroad vpon hurdles vntill they be well dried afterward there must be put vpon them dried Dill â—ennell a little Rue and Lâ—â—kes chopped small after all this the said stalkes are put vp in a pot thus dried and there is powred in vpon them a pickle which is made of two parts of vineger and one of salt brine after this in stead of a double Linnen cloth to couer it there must be thrust in good store of drie Fennell vpon them in such sort as that the pickle may swell vp and ouer-couer them And euermore in all confections it must be a speciall great care that they remaine not drie and to that end to powre in pickle oftentimes â—f by turning them aside you see they haue need After this fashion may Succorie Scariole Harts-horne the tender shoots of Brambles the young and tender croppes of Thyme Sauorie Organie and Radishes be preâ—erued and such preserues must be made in the beginning of Summer The hearbes preserued with salt and vineger are chiefely ordained for Salads but these that are made with sugar and honey doe serue for the vse of Physicke such are those which follow hereafter There is but verie seldome any preserues made of the flowers and leaues of herbes I vnderstand by this preserue taken properly the preseruing of things whole and not stampt and beaten into one bodie notwithstanding who so is disposed to preserue the flowers or leaueâ— of hearbes may doe it in this fashion Take the leaues or flowers of such herbes as you will preserue make them very cleane afterward without anie manner of stamping of them put them all whole into some vessell wherein 〈◊〉 will keepe them cast vpon them a sufficient competencie of fine Sugar made in pâ—â—der and so â—et them to Sunning in the vessell Also in this â—ort boyle them at a 〈◊〉 fire with Sugar so long as till the Sugar become as thicke as a syrrup and 〈…〉 them in a vessell Otherwise after that you haue diligently cleansed the leaues or the flowers of the hearbes put them in an earthen pot or glasse and after poure into them of boyled Sugar of the consistence of a syrrup and well clarified Thus may Roses leaues of Mines Spleenewort Maiden-haire Sorrell Ceterach Buglosse and such like be preserued the flowers of Marigolds Succorie Violets Broome Sage and other such like and such preserues are more acceptable than conserues because the flowers and leaues doe in better sort retaine and keepe their naturall smell thus than in conserues for in conserues they are powned with Sugar which doth rebate verie much the naturall smell of the leaues or flowers Now as concerning making of conserues of leaues or flowers of hearbes you 〈◊〉 keepâ— this course Take the tendrest parts of the flowers or leaues and cast away the hardest such as are the white tailes of Rose leaues the stalkes of Mints Spleenwort Maiden-haire and such like make them verie cleane and bray them afterward in a Marble Mortar or of other Stone with a pestle hard and solide ynough and that so long as till they become in manner of a past and then put vnto them twice or thrice as much Sugar or Honey And if it fall out that the leaues or flowers so â—â—amped be of themselues somewhat too moist as the leaues of Violets water Lillies and Bugloâ—â—e be then put thereto great quantitie of the powder of Sugar When you haue thus done put them into an earthen Vessell and set them abroad a Sunning a whole moneth that so their superfluous moisture may be spent by the heat of the Sunne but they must be stirred euerie day Or if you had rather doe thus Set the Vessels vpon hot ashes to the end they may take a little boyle but this is not so good as the setting of them in the Sunne After this manner may the flowers of Rosemarie Marâ—golds Beâ—onie Pionie Marierome Balme Scabâ—oâ—s Elder tree Mints fuâ—â—itorie Eye-bright Succorie of the flowers of the Peach-tree Sage Broome Oranges Mâ—â—lowes Hollyhocke and other such like the toppes of Thyme Hysope and Worme wood the conserue whereof we haue said before to be verie soueraigne in the Dropsie as also the conserue of Peach-tree flowers and that of Broome flowers for the obstructions of the reines and spleene And for as much as the conserues of Violets and Roses are in great vse and request we will speake particularly of them To make conserue of Roses you must take the leaues of Roses white or red which are not as yet open and blowne you must make them cleane and stampe them without being dried before in a Stone Mortar and after put thereto thrice their weight in Sugar and then put it vp in a Glasse-vessell well couered with Parchment and set in the Sunne the space of three moneths and stirring it almost euerie day If you would make conserues of drie Roses boile in halfe a pound of Rosewater one whole pound or thereabout of fine Sugar afterward when you see that all the water is conâ—â—â—med cast into the Sugar an ounce of drie Roses made into powder boyle them altogether reasonably and after with a spatule of wood you shall make your conserue into morsels or cakes Otherwise make three infusions of Roses in Rosewater let the third settle the bottome whereof you shall let alone as being the earthie and grosse part taking that onely that is aboue and in it you shall boyle fine Sugar and after that you shall cast thereinto halfe an ounce or thereabout of dried Roses in powder and doe in like manner afterward as hath beene alreadie said To make conserues of Violets you must take the fresh and new flowers of Violets and take from them their taile and the little greene cup by which they hang and after drie them some small time in the shadow of the Sunne to take from them their superfluous moisture which they haue after that bray them in a Stone Mortar with twicâ— so much Sugar and put them in a Glasâ—e vessell which shall be set to Sunne for the space of three moneths and stirred verie oft during the said tâ—â—e as hath beene alreadie said of the conserue of Roses If you would make conserue of drie Violets make one or two infusions of Violets and in them boyle fine Sugar afterward casting halfe an ounce of powdred Violets to one pound of Sugar then boyling them a little together you shall with a spatule make your conserue into morsels or cakes For to make Mustard you must picke and cleanse your seed verie
euill aire It is vvith good successe vsed in the decoctions prescribed against the pockes take seuen Iuniper-berries and as many Bay-beâ—ries halfe a dram of Zylocassia and a dram of Cinamome put all this whole in the bellie of a Turtle-doâ—e roast the said Turtle thus stuffed and baâ—t her with Capons grease giue euerie second day one of these at supper to a woman that is readie to be deliuered and she shall haue an easie deliuerie boyle twelue pound of Iuniper wood cut small or raspt in a great cauldron and in a sufficient quantitie of water to the consumption of the third part of the water put this wood and water inâ—â— a bathing tub and let the partie troubled with the gout â—it in this water vp vnto the middle he shall feele incredible reliefe hereby Elder tree is fitter to plant in the garden hedge than to make at bouâ—s in 〈◊〉 notwithstanding where other sorts of small trees are wanting there may vse be made of the Elder-tree It would be set in the moneth of Nouember vpon sciences and shoots in a moist and shadowed place neere to some little riuer or brooke To cause it to grow well you must take this diligent course to cast the earth as it vvere into furrows of a good halfe foot broad and a whole foot deepe with a spade and not with a pickaxe for there must no earth be taken away then presently after the 〈◊〉 of Saint Martin in Winter plant your Elder-trees the great end thereof which shaâ— be put into the earth shall be cut bias like the foot of a Hind and thrust downe 〈◊〉 the ground thus prepared a foot or nine inches deepe and let it stand vp aboue the ground at the least a foot and a halfe or two foot so as that in all your plant mâ—st be two good foot and a halfe or three foot long before you put them into the groâ—nd open it vvith a dibble either of yron or vvood so that the rind of the plant may 〈◊〉 be torne in putting of it into the earth If you plant it in the furrows there must be at the least three foot betwixt euerie furrow and a foot betwixt euerie plant Hauing once thus planted them you shall neuer need to take any further paines 〈◊〉 them if you vvill not your selfe but to cut it two joynts at the least euerie yeare 〈◊〉 the space of the two or three first yeares to the end the root may grow the 〈◊〉 and the first two or three yeares being past you may cut it from two yeares 〈…〉 yeares to make props for vines in any case you must â—op it euerie yere and cut away all the euill sciences and shoots vvhich it ill fauouredly putteth forth Some distill the vvater of the flowers as singular to appease the head-ach comming of heat if the brows or hinder part of the head be rubbed therewith Some likewise doe make verie good vinegar vvith the â—lowers and juice of the beâ—â—ies The juice pressed from the rind of the root moueth vomit and draweth forth the 〈◊〉 that is in thoâ—e that haue the dropsie the juice pressed from the leaues and takeâ— vvith some pottage doth loosen the bellie the dried seed is good against the dropsie and for â—at folke to make them leane taking of it the quantitie of a dram in 〈◊〉 vvine and continuing it a certaine time and mixing therewith a little 〈◊〉 because it is a procurer of vomit and a disquieter of the stomach Rose-marie and Iesamin are likewise fit for the adorning of arbours in 〈◊〉 of the ordering vvhereof vve vvill say nothing in this place because vve haue before spoken thereof verie largely Iuie as vvell the great as the small doth delight to be planted in moist and vvaterie places from the moneth of Nouember vntill March and it flowreth not but in Autumne neither doth the berâ—ie thereof become ripe but in Winter it groweâ—â— not high if it be not neere vnto some tree or old ruine vnto both vvhich in the end 〈◊〉 vvorketh ruine and ouerthrow It vvill bring forth a goodly fruit if you 〈…〉 vvith powdred Allome or ashes made of burnt Oyster-shells Blacke Iuie vvill become vvhite if you vvater the root thereof vvith vvhite earth tempered vvith vvâ—ter eight daies together continually If you take three Iuie berries and tying them vp in a cleane linnen cloth 〈…〉 thread giue them to some one that is troubled vvith paine and stifnesse of his 〈◊〉 to vveare about his necke the said partie so vvearing them three daies together 〈◊〉 be vvhole and cured of his disease The leaues brayed and applyed doe heale â—â—nings and â—â—â—ldings made vvith hot vvater boyled in vinegar and applied 〈◊〉 cure the hardnesse of the spleene the gum thereof killeth lice and niâ—s and 〈◊〉 annointed in any hairie place causeth the haire to fall away The vessells 〈◊〉 the wood of Iuie are singular to know if there be any vvater in the vvine for the 〈◊〉 vvill abide in the vessell and the vvine vvill run out Seuen Iuie berâ—ies 〈…〉 many peach kernels the skinâ— taken off boyled in oyle and afterward stamp◠〈◊〉 applied vnto the temples and brows doe assuage the head-ach comming from the braine the juice of the leaues of Iuie drunke with red vvine doth heale the swelling of the spleene a cap made in forme of a head-piece or skull of the leaues of Iuie sowed together and applied vnto the head of a little child which hath the falling of the haire called Tinea doth heale it throughly the water or gum which droppeth out of the stocke of an Iuie tree the rind being cut killeth nits and lice Priuet groweth more than a man would wish amongst brambles and bushes from which places it may be transplanted into the garden for the benefit of arbours The water of the flowers thereof may be distilled and it is most singular against all manner of â—luxes vvhether of the bellie matrix spitting of bloud and of the eyes as also for all sorts of cankers the same vertue hath the juice pressed out of the leaues especially for the canker growing in the mouth There is an oyle made of the flowers thereof infused in oyle in the Sun which is singular good for the head-ach comming of a hot cause and also for inflammations CHAP. LIII Of Hearbes for the Arbours of the Garden FOr want of trees of low growth such as haue beene spoken of here before you may helpe your selfe in the making of your Arbours for your Garden of Pleasure with certaine hearbes which are plyant and with their leaues apt to make shadow still prouided that they be borne vp by poles of Willow or Iuniper dressed and ordered in forme and after the manner of Arbours They are such as follow the wild Vine Hoppes Gourds Cucumbers the maruellous Pease Winter Cherries the maruellous Apples and other such like And as concerning the wild Vine it groweth more plentifully than a man would
no frost almost 〈…〉 hurt it especially the root for when it is once taken it putteth forth continually 〈◊〉 and boughs along the plant The wood is principally commended for that it assuageth and diminisheth 〈◊〉 spleene in such as haue it stopt too full of melancholicke humours and hence 〈…〉 that many troubled with that disease doe eat and drinke in vessells made of 〈◊〉 wood thereof And some likewise doe counsell to giue swine that are troubled 〈◊〉 too much fulnesse of the spleene water to drinke in their â—â—oughâ— hauing first â—â—â—ched therein coales made of the wood of Tamariske The decoction of the 〈…〉 damaske raisons in good for leprous persons and such as haue their spleene 〈◊〉 as also for the pockes Bastard Sene called of the Latines 〈◊〉 delighteth in a fat ground and well battilled with Sheepes dung It groweth not planted but vpon seed and it is meet that the seed be steeped first a long time in water euen vntill it begin to sprout The time to sow it is about the beginning of the moneth of Iune It must not haue any of the branches cut off nor be pruned or touched before the fourth yeare The fruit serueth to good vse for the fatting of Sheepe and maketh them to haue much milke it is good also to fat chickens bees goats and kyne Some take it to be Sene but they doe greatly deceiue and beguile themselues The Caper-tree in many countries groweth without any tilling â—n â—arable ground but where it wanteth if it must be sowne it must be in a hot countrie and a drie stonie and sandie place which shall before hand be inclosed with a little ditch which shall be filled with stone and lyme or else with fat earth for to be a fortresse and defence vnto it that so the roots of the Caper-tree and thereby all shoots that might grow vp from them may be kept from breaking forth and spreading further than this ditch for if they should be stayed and kept backe from spreading by some such meanes it would come to passe that within a small time they would ouer-runne the whole Garden and plant themselues in euerie corner of the same Notwithstanding the Caper-tree is not so noysome in that respect because it may be pulled vp as it is by inueniming I know not by what venimous humour or juice the whole ground and making of it barren It hath no need except a verâ—e little to be any way tilled or fashioned for it groweth well ynough without any thing done vnto it in â—ields and desart grounds It may be sowne in the Spring and Autumne The fruit of the Caper-tree as well the great as the small is good in a fallade to prouoke appetite cleanse the flegmaticke stomach and to take away the obstructions of the liuer but principally of the spleene the rind of the root and leaues haue the like vertue but more effectually Capers both the great and the small whiles they are yet greene and not salted doe nourish a great deale more both of them are in request not so much for that they are fruit as for their manner of preseruing which is performed either with vinegar or else with salt brine for Capers not pickled are of a verie sharpe and vnpleasant tast but the vinegar wherein they are preserued doth make them verie acceptable vnto the stomach but the great ones because they haue both more juice and more pulpe are a great deale better than the little ones though the little ones are more delightsome to the tast than the great ones because they are fuller of vinegar than the great ones Agnus Castuâ— seeing it commeth verie neere to the nature and condition of the Willow and of the same colour with the leaues disagreeing onely in smell craueth to be planted in a watrie place where there is much shadow or at the least to be oft watered The leaues seed and flowers are singular good for them which would liue chastly taken inwardly or applyed outwardly for some say that the leaues 〈◊〉 or â—lowres put into little bâ—gges and applied vnto the reines in bed do helpe to keepe the chastitie of the bodie which is the cause that in many countries it is seene planted almost in all the Monkeries The decoction of the leaues is good against the sealding and burning Vrine as well in drinking as in fomenting it as also against the obstructions of the liuer spleene and matrix If you carrie a branch of Agnus Castus about you you shall not grow wearie no not after much trauell The fume thereof taken in at the secret parts of women doth quench the vnsatiable lust and burning desire vnto venerie and carnall copulation Beane-tree or S. Iohns-bread bearing a long flat and broad fruit like vnto that of Caâ—â—ia would be planted of new shoots in Februarie and Nouember in a drie ground lying open vpon the Sun and where as there are verie deepe ditches made It may also be grafted in a Plum-tree or Almond-tree in any case you must neuer thinke vpon the sowing of it because so it would neuer beare any fruit but would die verie quickly it must be oft watered The Codâ— are good either to fat children or â—winâ— but not so fit to feed men withall It is true that the fruit doth loosen the bellie gently as it were after the manner of Cassia There 〈…〉 sorts of the Date-tree some beare fruit and some 〈…〉 and of the fruitfull some beare a reddish fruit and some a white and 〈…〉 gray Furthermore some are males and some females some are high and 〈…〉 some are stooping downe and but low and therefore called the little or 〈…〉 tree and some of a middle size betwixt both but howsoeuer they differ yet 〈◊〉 they agree that they all desire a hot ayre a great deale more than temperate for in a hot Countrey it bringeth forth verie faire and ripe fruit and of it selfe is 〈◊〉 kept and preserued without anie fâ—rther paine or â—are except it be about the 〈◊〉 of it where in a temperate Region it either ripeneth not his fruit or 〈…〉 none at all It craueth a 〈…〉 and nitrous ground foreseene that it be 〈…〉 moist and this is the cause why it â—roâ—pereth well vpon the Sea coast and if the ground where it be planted be not such it must be watered with salt water 〈…〉 brine It is planted of small Plants with roots in Aprill and May the Plant being well layd about with fat earth Some also sow the new stones of Dates and they bring forth their trees in October two cubits deepe in the ground and that mingled with ashes and well enriched with Goats dung and the sharpe side of it must be vpward it must be watered euerie day and euerie yeare there must be â—alt shed 〈◊〉 it or else which is better that it be oftentimes watered with water that is 〈◊〉 salt Againe that it may grow high and faire it
them so much of the earth from which they 〈…〉 as may defend them from being hurt either by the Wind or Sunne and hauing thus done to fit them further with Barrels or Sere-clothes the better to keepe 〈◊〉 from all the iniuries of the ayre as also from the raine and to cause them to be â—â—â—ueyed vpon Horses Carts or Waggons so soone euen the same night that they shall come to the place where you would set them you must well aduise and 〈◊〉 they be altered which will be knowne by the change of the leaues and barke 〈◊〉 then to prouide for that accordingly for in such case you must take away the earth and temper it soft anew water them cut them and take away the blasted or 〈◊〉 vntill such time as the pits where you intend to set them be seasoned in such sort 〈◊〉 manner as shall be said hereafter You shall in the day time view well your ground and see that it be a good substantiall blacke open tender sweet light fat and cleane earth without anie 〈◊〉 stone whatsoeuer neere vnto the Sea coast if it be possible where moisture 〈◊〉 and furthermore that it be easie to be stirred to the end it may drinks in 〈◊〉 water in aboundance where you meane to set these Trees For these Trees 〈◊〉 much watering if the water should stand aboue the earth and not sinke 〈◊〉 the roots would become sicke discoloured and by little and little would looke the 〈◊〉 colour of pale blacke or blew If the earth be not easie to be stirred you 〈◊〉 couer it with Horse dung verie well rotted or else with Oxe or Sheepes dung 〈◊〉 by this meanes it will become easie to be pierced or stirred The place where 〈◊〉 are to be planted must be open vpon the Sunne a high place and sheltred 〈…〉 the quarters from whence froâ—tie winds doe blow but principally the 〈◊〉 wind which is alwaies most contrarie vnto those Plants It must be also open vpon the South because contrarie to the nature of all Trees they feed vpon this 〈◊〉 and starue through that of the North and a little vpon the West in such sort as that they may be guarded on the back part and both sides but specially the Citron-tree which is the most tender of all the other For which considerations it will not be amisse to set them neere vnto some wall of a conuenient height to the end they may haue a rampart against the Northerne parts and for the more certainetie to make them a hood and flankers of Bay trees for the encrease both of the beautifulnesse as also of the profit of the same for some hold that the companie of the Bay tree doth keepe the Orange tree from frost These Bay trees shall be planted in double chesse that so the thinnest places of the first may be amended by the thickest places of the second but and if you haue not Bay trees to doe it withall then you may take Cypresse trees And here you must learne that Orange-trees loue not the companie of anie other tree but of the fore-named and of the Myrtle-tree The best of all and most assured for profit were to plant the said Orange-trees Citron-trees and other such like Trees in halfe Barrels or Vessels of earth made for the purpose they being the chiefe pleasures of Princes and great Lords or else in Cases that are wide below and narrow aboue builded of clouen boords verie well ioyned and fitted together in such sort as that no shoots may grow through them for the earth by reason of the oft watering of it doth not cease continually to cause them to put forth and breake out one way or other But that such watering may be conueyed in best sort for their growth it must be prouided and brought by some low conduit and passage and the surplusage carried away by some such cocke as is vsed in Lee tubs and such or the like Vessels must be made to carrie into anie place whatsoeuer a man will for seeing that these Plants doe die if they be touched neuer so little with frost as being most tender and daintie of their naturall inclination it must be looked vnto in Winter after that they are well couered and compassed about with straw or the stalkes of Gourds for by a naturall contrarietie they are giuen to let and hinder the frost from hurting them that they be conueyed vpon small Wheele-barrowes into vaulted Caues and when Summer is come to returne and bring them backe againe into the full and open Sunne to be nourished and refreshed by the heat thereof Then hauing found out such a place in the Garden as wee haue spoken of there shall Pits be cast with distances betwixt and whereas the Orange-tree doth shoot out his roots deepe into the earth you must cast the said Pits a good fadome deepe and a fadome and a halfe in compasse which shall be well broken and made soft that so the root may rest and spread it selfe at pleasure which Pits shall grow narrower by little and little towards their top and where they are to embrace and close in the foot of the tree These Pits to doe well should be kept open a yeare or thereabout if it were possible for the well seasoning of them which by manie Sunne-shines and manie Raines would be effected but there may more speed be made with them either by couering the places of the said Pits with well rotted dung and new ashes which neuer were wet and watering it with a little water if the time and season be not rainie or by filling vp the said Pits with Wheat straw or with small Vine branches burning it all and afterward watering the ashes which shall remaine if the season be drie and without raine for within eight or tenne daies after this preparing of it the said Pits will be well seasoned About the end of the same time you must againe breake and soften the earth of the seat of the said Trees and the sides thereof and lay into them a finger thicknesse of dung and againe vpon this dung the like thicknesse of good mould and then vpon it to set the Tree in the verie same aspect of the Sunne if it be possible that it stood in before the taking vp that is to say that euerie part of the tree stand vpon the same quarters of the Heauens that it did before for otherwise it would not serue if the â—ide beholding the North before should now behold and stand vpon the East or West And this obseruation is of great moment for as much as they which faile in this doe oftentimes see their Trees dead or else notwithstanding whatsoeuer other meanes vsed bringing foorth verie late and vntimely fruit with like vntimely growth and blossoming which they would not haue fallen into if they had beene see againe after the manner they stood before they put forth 〈◊〉 budde 〈…〉 of the earth And this diâ—aduantage likewise happeneth vnto them
vnto it you must then couer such chase with thicke new cloth being well woolled or else with straw and to tye the one or the other fast to by wreathing it about with one of the breadths of a Mat and stay it vp with a prop if need be In hot Countries as Spaine and Portugall it is held as an approoued opinion That by how much the more Orange trees are watered in Winter so much the lesse subiect are they to frost because their water is either out of the Well or fresh drawne from some Fountaine or of water broken out of the earth and made warme with the Sunne or with the fire and for that it is drunke vp all into the earth but I feare me that it would not fall out for well done if so be that in this cold Countrey one should take that course notwithstanding if you will vse the same order you shall doe it either by the helpe of the foresaid Sunne beames or by a pipe of Lead laid good and deepe in the earth a farre off from the root of the tree powring of the said water into it that so it may descend and reach vnto the roots but so soone as you haue thus powred in your water you must stop verie well and couer the said pipe with earth and dung that so the cold ayre may not runne along it vnto the roots for so they would be frozen They must be vnder-digged and cast at the foot from moneth to moneth if the season will suffer it and the earth made light and soft mingling it with dung and watering it as hath beene said And for the better preseruing of the branches of these plants and keeping of them in their strength and force they must be cut euerie yeare more or lesse according as the good and expert Gardiner shall iudge it necessarie in as much as these trees being both daintie and precious doe require a verie carefull regard to be vsed in this cutting It must not furthermore be forgotten to take from them continually all manner of superfluitie filth and grasse growing at their foot or elsewhere and likewise thornes or pricks and that with the hands or some other cutting yron And if anie branch through â—rost or otherwise grow drie pale or blacke you must cut off the dead part at the Spring in the decrease of the Moone in faire weather and calme and temperate and vpon the putting of it forth againe and this must be done with a Garden Sickle or Knife well sharpened and the cut must be well 〈◊〉 together and couered ouer that so it may put forth branches againe You must also bow the boughs as shall be necessarie and to raise some higher and pull some lower as occasion shall require cut the ends and sprouâ—s which put forth at the toppes of the tree take away those that grow too high to the end they may be proportâ—â—â—â— in an equall measure of growth for these trees especially the Citron tree growing in anie great height and hauing anie great store of boughes doe neither bring 〈◊〉 so much nor so good fruits as when they are otherwise fitted and freed from their vnâ—necessarie boughes and further if need require to seâ— some store of pâ—les to hold vp the boughs If notwithstanding all the paine and preseruation spoken of before they fall now and then into mislikings and diseases then you must burie at their 〈◊〉 some Sheepes hornes for some are of opinion that by these they are maintained is â—ound estate and good plight And thus much as concerning the ordering of these Trees when they be brought out of other Countries but as for those which wee procure to grow and spring out of the earth here in this Countrey wee must know that they grow either of 〈◊〉 boughes grafts or â—eeds But to speake of these particularly the Orange tree groweth not but verie hardly either vpon shoots or grafts for hauing a verie hard 〈◊〉 it hardly taketh root It is true that some vse to prepare a Plant of it in such manner They picke and prune from an Orange tree bough his sprigges and 〈◊〉 plant it the small end downeward wrapt in a Linnen cloth hauing within it 〈◊〉 dung that is verie new and of such plants haue beene seene to grow Orange trees growing indeed lower than the other but hauing a well spread and large 〈…〉 yet it is better to sow it so that it be in a good soyle notwithstanding it be long before it bring forth fruit but he that will helpe that and cause it to hasten to bearing must graft it The manner of sowing all these sorts of trees is first to prepare and manure the ground verie well with Horse dung about the moneth of May or else with Oxe or Sheepes dung and to mixe therewith some Wood ashes or which were better some Cucumber ashes then making pits in the said ground of the breadth of halfe a foot to put three seeds together and the sharpe end vpward and the higher part of the seed toward the earth after this they must be oft watered with 〈◊〉 water or with Sheepes milke for so they will grow better and sooner And yet 〈◊〉 not before you sow them to lay them in steepe in Cowes milke that is warme and if you desire to haue them sweet fruit put to the liquor wherein you steepe them 〈◊〉 Sugar candâ—e You shall plant their shoots after the same manner in a well husbanded and 〈◊〉 ground as also their boughes and grafts about mid May setting the great ends vpward and filling the pits with ashes made of Cucumbers These bring forth 〈◊〉 and the middle part of the apple will be sweet if the bodie of the tree be pierced with a Piercer in the moneth of Februarie and that there be made therein an oblique and sloping hole which must not goe through and from out of this the sappe is let distill vntill such time as the apples come to be formed and then you must stop vp the said hole with Potters clay or mortar or else giue a slit in the thickest branch of the tree and in the place where you haue giuen the slit make a hollownesse of the depth of a good foot which you shall fill with honey and stop vp with mortar 〈◊〉 feare of raine and of the heat of the Sunne when as the tree hath drunke in all the â—onâ—y you shall put in more and water the root with vrine in the end you shall 〈◊〉 off all the little shoots which shall put forth of the tree letting those alone which shall grow vpon the slit branch At the same time Orange trees may be grafted chiefely vpon the Pom◠〈◊〉 â—tree for vpon this they thriue maruellously especially the Orange tree both in goodnesse greatnesse beautie and thicknesse of such fruits as they bring forth in respect and comparison of those which they bring forth when they are grafted one 〈◊〉 another that is to say the Orange
root as that it may seeme and shew as though one had cut them away with a hooke and after that to lay them in order in the shadow that so the Sunne may not harme or injure them The manner of making Woad Vnder your Mill which would not be as some vse a Mâ—ll-stone for that crusheth out the sap and juice of the Woad too much but a Mill made of strong timbers the compasse of a large Mill-stone being hollow or dâ—â—uided onâ— out-side from the other and running circular or round and these out-sides shall be bound together both in the middest by the drawing axell-tree and also at the outmost Verdges by strong places of yron made broad and flat with reasonable rebated edges and these plates shall be at least three foot in lengâ—h answering to the full bredth of the trough in which the Mill shall run and this Mill must be 〈◊〉 about by a horse Now the leaues as aforesaid being â—â—rewed in the trough vnder the Mill you shall grind them as small as may be till they come to be as it were all one substance which may easily be done by oft turning the Woad ouer and ouer as the Mill runnes which one must continually doe with a shouell then the Woad being thus sufficiently well ground you shall stay the horse and takâ— all the ground Woad out of the trough and then fill the Mill with fresh Woad againe and thus do till you haue ground all you woad which being finished you shall forthwith mould it vp into great round balls as bigge as a culuerine bullet or twice so bigge as a mans fists and these balls you shall place vpon fleakes or hurdles made of small wands pent-housed housed or couered ouer to keepe them from the raine but all the sides open in such wise that the Sunne or Wind may haue full power to passe through the same and these hurdles shall be mounâ—ed one aboue another in many heights and degrees and your Woad balls shall lye thereupon without touching one another till they be throughly well dried then at the later end of the yeare which is towards Nouember you shall breake those balls againâ— and put them vnder the Mill and grind them as before and then taking it from the Mill you shall lay it in great heapes in some coole vault kept for that purpose onely and when vpon this laying together vpon heapes it shall begin to take heat it must be turned and in turning watered vntill it be sufficiently moistned for as too much water drowneth it so too much heat in the heapes doth burne it thereupon you most pile it vpon heapes not high but long ones and stirre it euerie second day so long as till it become cold and yet after this to put it abroad euerie fouâ—th or sixth day while it be throughly cooled indeed And this worke must be verie carefully performed for otherwise the woad would roast it selfe and proue not any thing worth which being so â—â—immed and ordered as it should it is left in some cold and paued place vntill the time of the selling of it and looke how much the longer it lyeth in heapes in this â—ase by so much it becommeth the better and finer The counâ—rie men of Tholouse in whose countrie there groweth great store of Woad doe not grind their Woad-balls into 〈◊〉 but gather it together by great vessells full and put vnder the Mill-stone to 〈◊〉 out the waterish parts of it and then they make vp the remaining substance 〈…〉 like loâ—ues which they drie and rot afterward by laying them in the 〈◊〉 heat of the Sunne in Sommer time and then they cast these lumpes into their 〈◊〉 where they put their Wooll to be died a blew blacke or other colour as it best pleaseth the Dyers The leaues thereof made into a plaister doe 〈◊〉 â—â—â—â—stumes and heale wounds new made they stay fluxes of bloud heale the wild 〈◊〉 and the vlcers which runne ouer the whole bodie Also the leaues of Woad thus ground are excellent to kill any itch 〈◊〉 or other râ—islike either in men or children also it is most excellent for the diâ—â—â—â— is 〈◊〉 called the Farcie and cureth it verie sodainely CHAP. LVII Of the Tasell THe Tasell called also Venus her bathing tubbe because it keepeth 〈◊〉 drops of water being by nature as all the other Thistles are hot and drie in the lower part of the leaues close by the stalkes to refresh and water it selfe withall serueth greatly in respect of his head for the vse of Clothworkers both to lay the Wooll of their new clothes so muchâ—â— is 〈◊〉 as also to draw forth so much as lyeth loose out of order amongst the rest and it is 〈◊〉 seruiceable or more vnto Cap-makers after that the Cap is spun wouen 〈◊〉 and scoured with sope Walkers-earth or other scouring earth Now he that will 〈◊〉 profit by this hearbe must make choyce of a good fat ground well 〈…〉 tilled with two three or foure arders and well harrowed and then after 〈◊〉 it with the best seed that possibly may be â—â—und and that verie thicke and when 〈◊〉 hath shot one of the earth as in the beginning of May then to make it cleane 〈◊〉 weed it with the hand and in Iune and Iulie to digge it if need be in the end of September you must gather the heads that haue flowred the first yeare leâ—â—â—â—â— the rest to grow for to be gathered the yeare following at such time as they shall be 〈◊〉 flowre The heads cut off the plants must be planted anew in a well tilled ground putting all the root into holes from one to another which is all one with the 〈◊〉 ring of the Radish and trampling the ground vpon them verie orderly and 〈◊〉 and furthermore to digge them when they begin to pricke and put forth branchesâ—â— in March Aprill and May and to cut them which are cankered or 〈◊〉 and so vnprofitable that so the juice of the earth may be fed vpon by those onely which are good and seruiceable And whereas at the time of their flowring they begin 〈◊〉 flowre on high on the head and so downeward till the whole head be 〈…〉 flowre being once fallen you must cut off the head either euening or morning 〈◊〉 halfe a foot of stalke thereunto Furthermore you must not forget that they must be set or sowne in furrowes that so water may haue an orderly course to fall to the 〈◊〉 of them and giue them a continuall refreshment and not to sow them in anie 〈◊〉 place but such as is reasonably watrie for too much moisture maketh the 〈◊〉 the head thereof which is the thing of most importance more low and short and of lesse commodiousnesse You must not gather or bind them vp in bundells 〈◊〉 a drie season towards the moneth of October at the furthest and not any 〈◊〉 earlier than the later end of September Some gathering it doe leaue it at the 〈◊〉 to drie
colour pleasant smell pure neat and shining in euerie part sweet and verie pleasant to the tast and yet notwithstanding this hauing a certaine kind of acrimonie or sharpenesâ—e of an indifferent consistence betwixt thicke and thinne hanging together in it selfe in such sort as that being lifted vp with the fingers end it keepeth together in â—aner of a direct line without any breaking asunder for it should argue it selfe to be either too thick or too thinne if it should not hang together but breake or else to haue some other vnequall mixture It must not be long in boyling and yeelding but small store of scum when it doth boyle aboue all it may not exceedingly smell of Thyme though some as I my selfe doe know doe greatly esteeme of such And that which is gathered in the Spring or Summer is much better than that which is gathered in Winter White Honey is not of lesse goodnesse than that which is of a golden yellow so that there accompanie it the other marks of goodnes such as that is which the Spaniards and men about Narbona doâ— send vnto vs being verie white and 〈◊〉 firme and hard and therefore better without all comparison than anie other 〈◊〉 of Honey Honey the newer it is the better it is cleane contrarie to Wine which is more commended when it is old than when it is new This also is to be marked in Honey 〈◊〉 as Wine is best at the mid-Caske and Oyle in the â—op so Honey is best towards the bottome for by how much Honey is more firme and heauie so much it is the 〈◊〉 as being the sweeter The vse of Honey serueth for manie things it prolongeth life in old folkâ—s and in them which are of cold complexion that it is so we see that the Bee which is 〈◊〉 little creature â—eeble and weake liueth nine or tenne yeares by herâ—eeding vpon Honey The nature of Honey is to resist corruption and puâ—â—ifaction and this is the cause why Gargarismes to cleanse and mundifie the vlcers of the mouth are 〈◊〉 therewith Some make a distilled water of Honey which causeth the 〈◊〉 is fallen away to grow againe in what part of the bodie soeuer it be CHAP. LXX The manner of preparing diuers sorts and diuers compositions of Honey THere is such excellent vertue in Honey as that is preserueth and defendeth things from puâ—â—ifaction and corruption which is the cause that when anie are disposed to keepe Rootes Fruits Hearbes and especially Iuices it is ordinarily accustomed to conserue them is Honey whereupon it commeth that wee vse these names Honey of 〈◊〉 Roses Rosemarie-slowers Damaske-Raiâ—â—â—â— Myrtles Anacardâ—â— Buglosse and such like which are made with iuice and Honey of which onely we will 〈◊〉 in this place The Honey of Violets Roses Buglosse Mercurie and Rosemariâ—â—flowers 〈◊〉 all prepared after one sort Take of the iuice of new Roses a pound of pure 〈◊〉 Honey first boyled and 〈◊〉 tenne pounds boyle them all together in a Caldron vpon a cleere fire when these boyle adde vnto them of new Roses yet 〈◊〉 cut in sunder with Scizars of Sheares foure pound boyle them all vntill the iuice be wasted stirring them often with a sticke this being done straine them and put 〈◊〉 in an earthen vessell for to be kept for it is better and better after some time Otherwise and better and ofter vsed Stampe in a Mortar new Roses adde like 〈◊〉 of Honey and set them in the Sunne the space of three moneths afterward straine them and boyle the liquor strained out to the thicknesse of Honey Otherwise 〈◊〉 equall parts of Honey and of the manifold infusion of new Roses boyle them all 〈◊〉 the consistence of a Syrrup looke how manie times the more double the inâ—usion of the Roses is by so much the Honey of Roses will be the better and this same is 〈◊〉 most fit to be taken at the mouth as the first and second are for Clysters Or 〈◊〉 take new raw Honey before it euer boyle or hauing but lightly boyled and 〈◊〉 thereto some quantitiâ— of sweet water red Roses that are new and newly 〈◊〉 in the shadow their white taken away and a third part of Honey put them all together in a glasse-vessell or earthen one well glassed which being close stopped shall be set in the Sunne and stirred euerie third day and thus you may fitly prepare Honey of Roses and Rosemarie-flowers a great deale better than after anie of the 〈◊〉 waies Honey of Myrtles is made with a pound of the iuice of Myrtle-tree and 〈◊〉 pound of Honey all boyled together vpon a small fire The honie of damaskes raisons is thus made Take damaske raisons cleansed from their stones steepe them foure and twentie houres in warme water and after boyle them to perfection when they haue thus boyled straine them through a strainer verie strongly and after that boyle them againe to the thicknesse of 〈◊〉 Mel Anacardinum is thus made Stampe a certaine number of the fruit Anacardia and after let them lye to steepe for the space of seuen daies in vinegar but on the eight boile them to the consumption of the one halfe afterward straine them through a linnen cloth the juice that is strained out must be boyled with like quantitie of honie The manner of making honied water Take one part of honie and sixe parts of raine water put all together in a little barrell well pitcht and sâ—opt aboue that 〈◊〉 no 〈◊〉 at all may enter in at it afterward set it out in the hottest weather that is as in Iulie but out of all raine and leaue it so about 〈◊〉 daies but with such prouâ—â—o as that you turne the barrell euerie eight daies to the end that the Sunne may worke on all sides of it To make it more effectuall and of greater vertue it will be good in quincetime to mixe therewith the juice of quinces in such quantitie as that there may be for eâ—erie pound of honie a quarter of a pound of juice of quinces Some before they put the honie and water together into the barrell boyle them together vpon a cleare fire or vpon coales without smoake they scum the honâ—e and boyle it to perfection which they gather by casting an egge into it which if it swim aboue then the honie is sufficiently boyled but and if it sinke then it is not boyled ynough The Polonians Muscoâ—â—es and Englishmen doe make a drinke hauing the 〈◊〉 of a honied water which is farre more pleasant and more wholesome than many mightie wines and it is called Mede They take one part of honie and six parts of raine riuer or fountaine water they boyle them together and in boyling them take off the seum very diligently and continue the boyling till the halfe of the whole be consumed being cooled they put it vp in a wine vessell and after adde vnto it â—ix ounces of the barme of ale or beere to
make it purge and boyle vp and withall they hang in the vessell a nodule or knot full of 〈◊〉 pepper ginger graines of paradise and cloues also they cast into the vessell a handfull of Elder-tree-flowres they set the vessell in the Sunne in Summer time for the space of fortie daies or in Winter they set it in some caue vnder the ground This kind of honied water is verie soâ—â—â—aigne against 〈◊〉 agues 〈◊〉 dispositions of the bodie diseases of the braine as the falling sicknesse apoplexie and palsie in which cases wine is forbidden The countrie men of Prouence and the Italians doâ— make marchpaines of honie and almonds after this manner Take white honie three pound and three whites of egges beat all together with a woodden pestill in a bason till it grow vnto the colour of milke afterward see the bason vpon a fire of coales stirring all together very carefully with the pestill till such time as it become somewhat thicke then put thereto sweet almonds stamped and fried such quantitie as shall be needfull for the making of it of some good consistence being yet hot powre it our vpon some marble or polished table make vp your marchpaine thereof and it will be singular good for them to eat which are in a consumption as also to procure spitting CHAP. LXXI Of the markes of good Waxe and the manner of preparing diuers sorts of Waxe GOod Waxe must be of a verie yellow colour smelling sweet far light pure 〈◊〉 close neat and purified from all filth It is the ground of other Waxes called artificiall as being by art made into diuers colours as blacke red greene and white Waxe Blacke Waxe is made with ashes of burnt paper greene by putting 〈◊〉 vnto it red by putting the root of Alkanet vnto common Wax or the powder of Cinnabrium but white Waxe is made many waies but for the most part after this sort and manner Melt Waxe in some vessell â—it for the purpose afterward 〈◊〉 it from all manner of superfluities through a strainer being thus strained 〈…〉 a soft coale fire in a great skellet or vessell of copper to keepe it liquid and in 〈◊〉 close thereby you shall haue one or two great barrells made after the manner of 〈◊〉 â—ubs full of water newly drawne out of the well in which you shall wet 〈…〉 that are round flat and halfe finger thicke fashioned like round coueâ— or 〈◊〉 of pots and in the middest they shall be made fast to a little sticke or woodden 〈◊〉 manner of a graspe by which one may handle them you shall dip the same 〈◊〉 well wet in water in the vessell where the Waxe shall be melted and pâ—eâ—â—â—ly after you shall pull them out full of Waxe and put them in the water â—ubs where the 〈◊〉 will abide that shall haue cleaued vnto them you shall gather this wax together and spread euerie peece by it selfe vpon hurdles couered with linnen cloth in the 〈◊〉 heat of the Sunne in the moneth of Iulie and vpon these you shall leaue it till it become white In the meane time while it shall thus lie in the Sunne if it happen 〈◊〉 the heat of the Sunne be so vehement that it melteâ—h the wax so spâ—ed vpon the hurdles you must water and sprinkle it often with coole water by the same meaâ—â— also defend it from the Bees which will flie thither from all corners to 〈◊〉 out the honie Otherwise boyle the wax in water so oâ—t as vntill that you see it 〈…〉 it this manner of whitening wax is not so sure nor of so easie charges as the 〈◊〉 for the often melting of the Wax doth wast it verie much but the drying of it in the Sunne bringeth no great losse as you shall best find after proofe and triall made To make â—earing candle Take two pound of new Wax a pound of good 〈◊〉 and a quarter of a pound of turpentine mixe them and make searing Wax The end of the second Booke THE THIRD BOOKE OF THE COVNTRIE FARME The Orchard or Greene plot CHAP. I. Of the differences of Orchards or Greene plots and the inclosing of the Fruit-Garden THere are three sorts of Orchards or Greene plots the one otherwise called an Arbour contriued with great bankes and this is pointed out and prouided in a field couered with green grasse and a fountaine in the middest of it and wrought-into dâ—uers plaine and euen plots and braunches consisting of loâ—ts which are sustained and borne vp with carpentrie or frames of timber vnder which a great number of people may sit couered ouer head Of this sort I haue seene at Basill and 〈◊〉 other places in Germanie and to â—it a place for this manner of greene plot it 〈◊〉 requisite that it be cleansed from all manner of stones and weeds not so much as 〈◊〉 roots left vndestroyed and for the better accomplishing hereof there must boyâ—â—ng water be powred vpon such ends of roots as sâ—aying behind in the ground canâ—â—ot be well pulled vp and afterward the floore must be beaten and troden downe 〈◊〉 â—ightily then after this there must be cast great quantity and store of turfes of earth 〈◊〉 of greene graâ—â—e the bare earthie part of them being turned and laied vpward 〈◊〉 afterward daunced vpon with the feet and the beater or pauing-beetle lightly 〈◊〉 ouer them in such sort as that within a short time after the graâ—â—e may begin 〈◊〉 peepe vp and put forth like small haires and finally it is made the sporting green 〈◊〉 for Ladies and Gentlewomen to recreate their spirits in or a place whereinto â—â—hey may withdraw themselues if they would be solitarie and out of â—ight The second sort of greene plots is that which our auncient Frenchmen who first â—â—rote our Romane discourses and histories haue taken and vsed for a place of 〈◊〉 for Princes and was called in aâ—ncient time after the manner of a sojouâ—â—ing 〈◊〉 abiding place but now by the name of a beautifull prospect Which beside the â—â—ately building singularly contriued in partitions diuersitie of workes and most â—â—aire windows compassed in with goodly water ditches â—ed from continuall runâ—â—ng Springs doth containe an â—â—ner and base Court with gardens for pleasure and fruits with vnderwoods warrens fishponds and whatsoeuer goodly and beautifull thing is wont to stand about princely palaces The third sort of greene plots is that which we intend to trim vp in this place and it may supplie the place of the fruit garden for a house respecting and looking to thrift and to keepe a houshold for husbandrie such a one as we haue here 〈◊〉 to furnish and set out euerie way well appointed and in which vve are 〈◊〉 to regard profit joyned with a meane and moderate beautie and coâ—â—â—nesse than any vnnecessarie â—umptuousnesse Therefore to goe on in our designed course and intended plot this place requireâ—h that next after the kitchin and flower gardens with their appurtenâ—â—â—â—
three or foure of the little eyes and be couâ—â—ed with straw for 〈◊〉 daies and watered euerie one of those sixe daies afterward let it be vncouered because by this time it will haue put forth and in the end of the yeare towards the moneth of Februarie you must cut off that which is put forth close by the earth and after that 〈◊〉 will shoot so mightily as that it will beare fruit the second yeare CHAP. VII Of the manner of making Siences for to plant FOr to make Siences of diuers sorts which you may plant and set â—â—â—â—ding as you shall haue need cut in the Winter some great tree if it begin to be yellow or vvaxe bleake and pale and whereof you 〈◊〉 haue increase saw off some stockes of the thickest braunches into â—â—â—choons about the length of a foot and make a furrow in some verie far ground and of that depth as that you may set your â—â—uncheons in them endwaies the earth cast vpon and courering them some three or foure fingers and prouiding that being thus 〈◊〉 in this furrow they may stand halfe a foot one from another couer them well and vvater them in Sommer if there be need and weed them verie well its space of time they will put forth â—iences which you may remoue when they haue taken rootâ—â—â— two or three yeares but and if they haue not as then any roots set them good and deepe into good earth that so you may cause their roots to grow And these â—iences will pâ—â— forth other which will likewise serue Marke it that all trees that put forth 〈◊〉 if you cut them in Winter they will shoot out aboundance of â—iences all which will be good to be planted The barberie redde corant and goose-berrie-trees are planted likewise in Winter vpon â—iences that come out of their roots and they must haue some hairy 〈◊〉 but and if they haue no roots there must some be procured to grow out of them CHAP. VIII Of planting of shoots of a yeares growth PRopagating or planting of Trees is fittest for such as haue beene planted of siences and such as doe put forth siences and small shoots from their roots for this causeth them to beare a more beautifull fruit and more aboundantly and more durable because they attract and draw a greater quantitie of iuice out of the earth For this cause Plum-trees Cherrie-trees Pomegranate-trees and all other Garden-trees that are wont to be grafted vpon wild ones would be propagated or planted for in as much as the wild one doth not draw such and so much iuice as the grafted tree doth require it is necessarie that it should be planted As and if a sweet Cherrie-tree should be grafted vpon a wild Cherrie-tree or one that beareth verie sowre Cherries such a Cherrie-tree would not continue and last long neither indeed will it beare anie sweet Cherries if it be not planted a yeare or two after that it is grafted and the reason hereof is because the wild Cherrie-tree draweth not iuice ynough to cause the tree to grow and withall the iuice which it doth draw is not so familiar or fit to bring forth and nourish sweet Cherries There are foure sorts of planting or propagating as in laying of shoots or little branches whiles they are yet tender in some pit made at their foot as shall be said hereafter or vpon a little ladder or in a basket of earth tied to the bottome of the branch or in boaring a Willow through and putting the branch of the tree into the hole as shall be fully declared in the Chapter of Grafting There are likewise diâ—ers seasons for to propagate in but the best is in the Spring and March when the trees are in flowers and begin to grow lustie The young planted siences or little grafts must be propagated in the beginning of Winter a foot deepe in the earth and good manure mingled amongst the earth which you shall cast forth of the pit wherein you meane to propagate it to tumble in vpon it againe In like manner the superfluous siences must be cut close by the earth when as they grow about some speciall impe which wee meane to propagate for they would doe nothing but rot For to propagate you must digge the earth round about the tree that so the roots may be in a manner halfe layd bare afterward draw into length the pit on that side where you meane to propagate and according as you perceiue that the roots will be best able to yeeld and be gouerned in the same pit so vse them and that with all gentlenesse and stop close your sience in such sort as that the wreath which is in the place where it was grafted may be a little lower than the sience of the new wood growing out of the earth euen so high as it possibly may be If the tree that you would propagate should be somewhat thicke and thereby the harder to plie and somewhat stiffe to lay in the pit then you may cut the stocke almost to the middest betwixt the root and the wrythen place and so with gentle handling of iâ— to bow â—owne into the pit the wood which the grafts haue put forth and that in as round a compasse as you can keeping you from breaking of it afterward lay ouer the cut with gummed wax or with grauell and sand If there be manie siences and impes in the plant which you would encrease multiplie and propagate and that all of them by hap or casualtie doe breake in propagating of them the remedie will be to set the tree straight vp and to couer the roots â—gaine with the earth that was about them before and which you had taken away and then to cut all the broken siences a little vnder where they are broken and to leaâ—e them so vntill another yeare when they shall haue put forth new shoots which the Winter following you may propagate but and if of all those siences there remaine some one not broken goe forward and propagate it cutting close by the ground some of the wrythen place and of those shoots which are not broken In propagating of them see that you lay good quantitie of the siences of your branches into the pit couch them there verie round couering them with the earth which you cast vp in making the pit after that you haue first mixt it with good fat â—ould and tread it downe by little and little aboue and looke that none of the said siences doe rise againe after you haue so troden them downe This being done 〈◊〉 right vp all the ends which shall come out of the earth and that so high as you can and to 〈◊〉 them rest for three or foure yeare before you furrow them euen vntill the 〈…〉 taken earth and be alreadie become full of hairie strings you must prickestickes about them for to handsome them taking heed that you breake them not Three or foure yeares after you must doe the earth
you shall furnish it euerie manner of vvay as others are deale withall And this kind of grafting is more profitable and sooner growne vp than that which is done in the forme of a Scutcheon CHAP. XVII Of other sorts of kinds of grafting vpon all sorts of Trees YOu may graft in the bud by taking vp the bud of a young shoot or plant and putting it with a little barke in the place of another which you shall haue pulled from the Tree vvhereupon you meane to graft binding it there aboue and below in manner as hath beene said of the Scutcheon-like graft and this may be done at the same time and vpon the same trees You may graft all manner of grafts vpon all manner of trees after this manner Make two pits foure foot euerie way and the one hard by the other in the one of these plant an Oliue-tree and in the other a Figge-tree or any other such like sort of Trees as shall best please you when the Oliue-tree hath taken root you shall bow downe such plants of the same as seemeth vpto you the fairest of the rest and bind them to the foot of the said Figge-tree this being done cut away all the other plants of the said Oliue-tree except they be such as you meane in like manner to graft then cut downe the Figge-tree and make smooth and euen the cut after this clause it in the middest with a wedge after which scape both the sides of the ends of the siences of the Oliue-tree such as the Tree beareth and put them in the cleft of the Fig-tree in such manner as that they may reach through afterward â—ome the said cleft of the Figge-tree on the one side and on the other with tough â—ome and tie fast within the stocke of the said Figge-tree the said plants in such sort as that a man cannot pull them away Thus three yeares after the Figge-tree and Oliue-tree will grow together and the fourth yeare when they are well growne you shall cut and vncoâ—ple the plants of the said Oliue-tree from it as is done in propagating so they shall seeme not to appertaine any longer vnto the Oliue-tree This manner of grafting is verie vsuall in the Countrie of Mans where I remember I haue rasted of a grape which had the cast of a nut because the vine that bare this grape had beene grafted into a nut-tree and after that manner that I haue now spoken of To graft in a Canon Flute or Cornet is thus perâ—ormed You must raise a long Gun or Canon hauing two or three eyelets from oft a new and reclaimed plant that is a finger thicke or thereabout and cleaue it casily the whole length of it after you must raise of the barke of some branch of a plant of the like thicknesse a Canon of the like length to the former and in place of this later you must make fast the foresaid Canon of the said barke of the new branch as forward and close as it can be set and the superfluous barke of that wherewith there is nothing intended to be done is bestowed vpon this thus grafted to defend it after this it is tied aboue and below the eyelets so carefully as that they may not be hutt then you must cut away the wood which is aboue the root and worke it ouer with gummed waxe all along the seames and at the end To graft in the bodie of a Tree is thus You must pierce the stocke of a Tree with a wimble euen vnto the pith and afterward cleansing the hole of the wimble 〈◊〉 well you must by force put a graft thereinto which hath two or three eyelets within and then after that close vp the hole verie sure with waxe To graft vpon a Willow or Colewort Make in the pole of a Willow or stocke of a Colewort two holes reaching to the marrow or pith either halfe a foot from the other set therein as it were by force euen in either of them a graft of such fruit as you your selfe will hauing their barkes seraped off and this in such foâ—t as that the holes be stope all of them therewith after this you must stop the same holes verie will with Waxe pricking downe the said pole within halfe a foot of some water after such a manner as that the grafts may be three fingers vnder the earth and at the end of the yeare when it hath taken root cut the plant in peeces and plant euerie graft where you your selfe will Thus you may graft in the Crowne You must cut oft the bodie of a great Tree rather than a little or thinne one vp on high but yet it may not be old though it may haue a hard barke rather than a soft and thinne afterward you must open it vp aboue on high in three or foure places in the cut of the barke of the said sâ—ocke which done you must with the helue of a penknife of bone being verie sharpâ— pointed put into euerie one of those opened places a graft gathered from the most Easterly part of his owne Tree then you must stop and couer well with toâ—gh 〈◊〉 or clay the wound that is aboue and lay a good cap vpon it so as that neither the raine may be able to wash and corrupt it neither yet the ayre to drie and chinker it after this you must tie the Tree with a coard or band neere vnto the place where the Tree was sawed ofâ— that so it cleaue not then you must thrust in your wedge betwixt the barke and the wood after which it remaineth that these grafts be 〈◊〉 to set round about the bodie of the Tree one distant from another no lesse than foure fingers then for the shutting vp of the matter taking away the coard or girth you must tie the barke with a companie of Oziers being of that length as that they may goe about the bodie of the Tree three or foure turnes and doubles that so by this meanes the grafts may be garded and stand fast against the winds and whatsoeuer other violence and against the bodie of the Tree you must set a stake or prop for to beat it vp and stay it taking away all the shoots that are about it because that by how much the number shall be the lesse by so much the more will the sap proout the strength and grouth of boughs Some doe graft in a Sience after this manner They make way into the Tree and that to the verie pith thereof with a penknife and after grafting a plant therein stop it vp close with Waxe Otherwise and the likelier some take a sience of one joyâ—â— and writh it afterward taking from it his joynts and bark and so graft it vpon a sheet as thicke as it selfe and it taketh quickly To graft in a morsell you must take in the moneth of March a peece of the thicknesse of ones thumbe and sufficient broad and long together with the eyelet
better rast as hath beene said Graft one Apple-tree vpon another and likewise in Goose-berrie-trees and reclaimed Mulberrie-trees and you shall haue fruit all Summer time till the beginning of Nouember To cause fruit to grow that shall be halfe Peach and halfe Nut take an eyelet of the one and of the other and cut them as neere the eyelet as you can both the one and the other and scrape their buttons a little then ioyning them bind them also verie and together and after cut away their toppes the fruit growing from these will be halfe Peaches and halfe Nuts You may make one fruit to haue the tast of foure fruits of his kind after this 〈◊〉 Take foure shoots or grafts of foure differing sorts but of one kind of tree as of foure sorts of Peare-trees or Apple-trees As for example of the Apple-tree take the short stalked Apple the Globe Apple sharpe tasted Apples and Apples of Paradise because that the shoots or grafts must be of one sort of trees tie them verie well together in such sort as that their barke may touch one another afterward couer them with glue or with sand or some â—at earth so close as that they may seeme to be all 〈◊〉 put them thus in some well digged ground that is full of manure that so they may take root the fruit that will grow vpon these will haue the taste of foure sorts of apples It proceedeth of the same cauâ—e if you take two grafts the one of a sowâ—e apple-tree and the other of a sweet and coupling them together so close and neeâ—e as that they may seeme to be one onely vse them as before and looke as the grafts were so vvill the apples be In like manner if you couple joyne and close together in such close and fast manner two small figge-tree boughes the one of a blacke figge-tree and the other of a white and so set them and after that they haue put forth and blossomed tie them againe to the end they may incorporate and grow together making but one stocke the figges that come there of vvill haue a red flesh on the one side and a white on the other Some to worke the like effect doe put into some linnen cloth the seeds of two sorts of figge-trees and hauing tied them verie strait digge them in the earth and when they are growne vp they remoue the figge-tree which is growne vp vpon them Some doe likewise make grafts to beare halfe Peares and halfe Apples cleaning one Apple-tree-graft and one Peare-tree-graft and after joyning the one halfe of the one to the other halfe of the other and tying them close together and â—oming the joynts and seames verie well with Gum and Wax mixt together in such manner as that the water cannot find any entrance at their joynts and when this is done they graft this double graft vpon the stocke of such a Tree as shall fall for their purpose But you must thinke that this manner of planting is verie hard to bring forth fruit Wherefore they which take pleasure therein must be contented with two sorts of grafts and not to plant them but rather to graft them vpon another Tree of the kind of the said grafts binding them close together and sharpening them verie â—itly for the purpose at the lower end in manner as if they were but one onely graft If you hollow the branch of a Cherrie-tree taking away the pith and after set it againe it will bring forth fruit without any stone or else thus better cut off a young Cherrie-tree within a foot of the earth cleauing it also euen to the root take out the pith both of the one side and of the other afterward joyne them together againe and tye them close with a strait band and a yeare after that this Cherrie-tree hath taken graft therein a graft of a Cherrie-tree which neuer bare fruit and the fruit which commeth of such a graft vvill be without any stone Otherwise cut off from such stone-fruit-tree as you desire a graft which may be easily bended sharpen it on the two ends and graft it likewise on the two ends vpon two parts of the Tree make close the two grafted places with the mosse of fat ground and tye them carefully with a band the yeare following if you see that the two ends of the graft haue taken some force and strength from the stocke putting forth some buds then cut the graft asunder in the middest and take cleane from it the thickest sprig that it hath and let the other grow and it will beare in his due time fruit that hath no stone The same will come to passe if you propagate the ends of the smallest boughs of the young Cherrie-tree plum-tree or other stone-fruit-tree and after that you see that they haue taken root if you cut off the thickest and fairest twig and let alone the leanest and slenderest The reason and cause of this is for that the stone cannot grow if the tree lacke his pith but in the tops and ends of little boughs there is no pith therfore the fruit that commeth of them whether they be planted or grafted after the manner that hath beene said will haue no stone euen no more than that which groweth of trees whose pith is taken out If in the vine figge-tree cherrie-tree or apple-tree you cleaue a branch which hath borne fruit and take the pith out of it putting in steed thereof some laxatiue or soluble thing and binding it well and streight you shall make the fruit laxatiue according to the nature of that which you haue put in and if you put therein some sweet smell or pleasant colour the fruits will smell of and shew the same and if you doe this in a rose-tree the effect will appeare in the rose and who so shall put â—â—tacle or my thridate in the vine wine made thereof wil cure the bitings of serpents and not the Wine onely but the grape vinegar branch and ashes of the braunch will be good against all manner of biting of venimous beasts To graft speedily take a graft of one knot and writhe it and take away the 〈◊〉 with the knoâ— and after inuest and decke vp therewith some shoot that is of the like thicknesse with the graft and it will take To graft a Vine vpon a Vine you must cleaue it as you doe other Trees 〈…〉 to say euen to the verie pith and afterward putting the graft into the cleft you must stop it vp vvith Waxe verie vvell and tye it about verie close but you 〈◊〉 obserue that it is no fit time to graft the vine except it be in the moneth of Febrâ—â—rie in vvarme places and in March in cold places and that when the Wineshed deth a kind of thicke liquor and not thinne like vvater the like may be done in May and in the beginning of Iune vvhen the sap or juice of the 〈◊〉 is all fallen but in the
meane time you must keepe the grafts that you vvould graft in cold and shadowed places that they may put forth buds and spring See more hereof aboue To haue plums of diuers sorts all the Sommer time and vnto Nouember graft diuers sorts of plums vpon the Goose-berrie bush reclayined Mulberrie-tree or vpon a Cherrie-tree To make Medlars Cherries and Peaches that they may be aromaâ—icke in eating and smelling like spices and that they may be kept vntill new come graft them vpon the reclaymed and well husbanded Mulberrie-tree as I haue told you and in grafting of them wet the grafts in Honie and put therein a little of the powder of small Spice as of Cloues Nutâ—â—eg and Cinamome and the fruit will haue a taste of them To cause Medlars to grow without stones and withall to be sweet as honie graft them on Eglantine and in the grafting of them wet them in honie But to haue 〈◊〉 in their greaâ—nesse two moneths before ordinarie and that one may be better than twentie others graft them in a reclaymed Mulberrie-tree or a Goose-berrie-bush and at the grafting thereof wet the graft To haue Peares of Augusta of Parma or of S. Rieule a moneth or two sooner ripe than others graft them in a reclaymed Mulberrie-tree and if you would that they should indure and keepe good vntill new graft them vpon a quince-tree that they may come late and on a reclaimed mulberrie-tree for them to come 〈◊〉 To haue reclaymed mulberries earely ripe graft the mulberrie on the peare-tree chesnut-tree or goose-berrie-tree and to haue the late ripe as towards Nouember graft them vpon the medlar or quince-tree They must alwaies be grafted in the 〈◊〉 crease of the moone and yet better three or foure daies before the first quaner for how many daies the moone is old when it is grafted so many yeares will it be 〈◊〉 the Tree bâ—ing forth fruit as we haue touched before To haue nuts without shells you must take a keruell which is verie found and not any whit hurt and wrap it in wooll or the leaues of a vine or in plane-tree 〈◊〉 that it may not be eaten of Auts set it thus inwrapped and the nut-tree comming thereof will bring forth nuts without shells the like may be done in almâ—â—d-trees if you oftentimes put ashes vnto the foot thereof or vnto the roots vnder the ground and this also holdeth generally in all other fruits which haue an outward shell if they be let in this order To haue great nuts plums and almonds take foure stones of the foresaid fruits and put them in a pot or other vessell full of earth joyning the one to the other as neere as may be and turning the pot and the bottome vpward make a hole in the said bottome and the stones shall be constrayned to put forth their â—prout vpon high through the said hole and by this constâ—aint the foure sprouâ—s will joyne and incorporate themselues together in such sort as that they will all make but one stocke of a nut-tree which according to his season will beare fairer nuts than any other trees of the same kind and nature But for the more easier doing hereof you must after the fruit is once shaped fashioned take away from the nut-tree almond-tree plam-tree and such like all the small and rascallie sort of fruit which you shall find vpon them and so the juice of the Tree will giue it selfe wholly to the remainder which also by that meanes will be the better fed and nourished as hauing beâ—towed vpon them all the substance which was prouided for the others that are taken away if they had not beene gathered Wherefore the case stands plaine in the whole matter of nourishment vvhether it be in things that haue life or those which are vvithout life that the starued or rascally sort doth come by the juice his conuersion and being turned vnto the nourishing of other fruits which are greater and it cannot be otherwise seeing the distributiue vertue of the Trees being occupied about many must needs haue the lesse for euerie one vvhereas when it hath but a few to feed it dealeth the more bountifully To cause an oake or other tree to continue greene as well in Winter as in Sommer graft it vpon a Colewore stocke Write what you will in the eyelet of the figge-tree vvhich you meane to graft and the figge growing thereof will containe the said writing The figge-tree will not loose his fruit if the stocke be rubbed ouer with Mulberties or if you cause it to be cast about with pits while the seuen starres doe appeare vvatering the foot with salt brine and vvater mingled together equally The Cherrie-tree will beare a pleasant and sweet smelling fruit and will not be subject unto the eatings of snailes catâ—rpillers and other small wormes if it be grafted vpon a bay-tree The peare-tree that you vvill graft vvill beare a peare smelling like roses or muske if you cleaue the graft which you meane to graft and put into the cleft thereof a graine of muske or a dried leafe of a sweet smelling rose and so graft it And the like may be done in other fruit Trees to haue vvell perfumed and sweet smelling fruit by this peece of cunning skill Roses become to smell of muske and the eyelets haue the smell of cloues It must stand for a generall rule that neither any graft after the blossome as neither that which is laden with fruit is to be grafted If the white Poplar be grafted vpon the Mulberrie-tree it will bring forth white Mulberries The Cherrie-tree vvill beare his fruit more earlie and before his ordinarie time if you lay quicke lime vnto the roots or if they be watered oft with vvarme vvater some say likewise that if you graft a blacke vine vpon a Cherrie-tree that then the vine vvill beare grapes in the Spring the reason whereof we haue set downe in the beginning of this Chapter Graft Citron-trees vpon Pomegranat or Mulberrie-trees and the fruit thereof will be of a red colour If you would transforme fruits from their naturall shape into some other diutrs and artificiall shapes put the said fruits when they begin to be some what bigge betwixt two mouldes of plaster or baked earth within which there are portraiures of diuers forts cut and tie them sofely for the fruits as it groweth will take the stampe and impression more and more but in the meane time you must conuey ayre into the moulds at little holes for else the fruit would rot within The graft that is made vpon the Alder-tree or Oake bringeth forth a verie strong Tree but if it beare fruit yet the fruit is of no sauour or raste To haue Peaches or Almonds to grow with letters written vpon them after that you haue eaten the Peaches or Almonds steepe the stone two or three dayes afterward open it softly and take out the
ripe vvhen they begin to cast the huskes If you vvash them in salt brine you shall make them vvhite and to indure long but yet the more if you drie them also if you see that it cannot cast his huske lay it vpon some straw a certaine time and shortly after it vvill cast it to keepe it long lay it in a drie place where the South vvind bloweth not Chesnuts vvill be good to keepe vnto the Spring time if you first drie them in the shadow and after lay them in drie places vpon heapes or in vessells couered vvith sand or and if you mingle them amongst common nuts for by this medley they will be robbed of their excrementous humour But chiefely to keepe them long you most gather them vvhen they are reasonâ—ble ripe in the old of the Moone and lay them in sand in some coole place or in some vessell vvell stopt Some doe spread them vpon hurdles or burie them so in sand as that one of them touch not another Othersome set them in rankes in baskets or panniars full of straw You may trie if they be â—ound by casting them into cold vvater for if they go to the bottome then they are sound but and if they swim aboue the vvater they are corrupted and naught Cherries vvill keepe long if you gather them from off the Tree before the Sun rise and afterward lay them orderly in a vessell hauing in the bottome of it a bed of Sauorie and that by laying a bed of Sauorie and a bed of Cherries and a bed of Sauorie and a bed of Cherries and lastly a bed of Sauorie watering them vvith sweet vinegar In like manner they vvill last long if you order them alter the said manner couering them vvith Rose leaues in a barrell they are likewise either dried in the Sunne or stewed in their owne juice and preserued with sugar to keepe a long time If you annoint your Citrons gathered with the leaues vpon their boughes with well tempered plaster you may keepe them sound a whole yeare and if you hide them and couer them with barly they will not rot or if you doe but close them vp close in anie vessell whatsoeuer or else if you doe but couer them with small straw The Corneile-berrie commonly so called must be put in a bottle of glasse which hath a wide throat and when they are in the bottle must be filled vp with very good and liquid honey or else with sugar in stead of honey after this the iuice rising of this sugar wherein they are preserued is a sâ—ngular thing for the staying of the flux of the belly and the procuring of appetite To keepe Quinces dippe them in the lees of wine or which is better make them vp in new earthen pots close shut and put the same into vessels full of wine or else dippe them in the wine and by this meanes the Quinces will remaine fresh and the wine a great deale more pleasant Some keepe them in Straw or Barly or the saw-dust of Wood or Figge-tree leaues Othersome couer them with leaues and loame made of potters clay and afterward drie them in the Sunne and when they would vse them they breake the clay and taking out the quinces find them such as they put them in Some put them all whole in honie But note by the way that you must not keepe quinces in a house where there is other fruit for what by their sowernesâ—e and what through their smel they spoyle and corrupt the other fruits which are their neighbours or neere vnto them yea the verie grapes which one would keepe Figges will be alwaies greene and new if you put them in a pot full of honie well couered in such sort as that they doe not touch one another nor yet the pot it selfe or else if you put them in gourds euery one by it selfe and hang the gourd in a shadowed place where the fire or smoake cannot come or if you put them in a glasse pot well stopt with Wax Drie figs will not corrupt if you lay them vpon hurdles in an ouen after the bread is drawne out and after put them in a new earthen pot that is not glased Walnuts will continue a long time sound if they be couered with straw or with their drie leaues or shut vp in a coffer made of the wood of Walnut-tree or if they be mingled amongst Omons whereunto they doe this pleasure as that they take from them the greatest part of their acriâ—onie or sharpenesse Some sâ—y likewise that they will be kept greâ—ne a whole yeare if when they are gathered greene they haue their coat taken from them and be dipt in honie and thereupon also such honie becommeth singular for them vvhich haue vlcers in their mouth or throat to make gargarismes of for the same Pomegranats will keepe if at such time as when they are ripe or almost ripe you writh the little stalke by which they hang vpon the tree or â—f presently as soone as they be gathered they be couered all ouer with potâ—ers clay tempered in water and afterward set out to the Sunne in sweet oyle in a broad mouthed pot couered and hung at the floore of some chamber in a close place where the frost cannot come or else set in some caue vnder the earth but see that they grow not mouldie there In the meane time for the gathering of them you must touch them softly with your hand that so you may not crush them they keepe verie well also in saw-dust of â—ake woad in alt vvater or salt brine Or else you must dip them all ouer in boyling water pulling them out againe presently afterward drying them vpon sand or small grauell or in the Sunne for the space of eight daies Some hide them ouer head and eares in a heape of corne in the shadow vntill that their rind be hardened Apples after they haue beene gathered in weather not rainie or cloudie but faire must be kept spred vpon their eyes not vpon their tailes vpon a table couered with corne straw in a cold place but not in a caue for in such a place they would look their sauour and where the windows are turned toward the North which likewise must in faire weather be set open or vpon straw or in barlie or in a pot done ouer with Waxe within and close couered or in an â—arthen pot not pitched but hauing a hole in the bottome and yet close couered aloft and â—o hung vp in a tree all Winter in vvhich case the apples will continue such as they were put in Some warp them euâ—rie one by themselues in figge-leaues and after couer them with lome of vvhite potters clay and with drie lome and set them in the Sunne Some after they haue gathered and made choyce of the soundest heauiest and fairest apples not being yet altogether ripe doe set a hogshead in the ground round about
and sowre out of hand There are diuers wayes vsed in pressing out this drinke made of Apples in the countrie of Neuz Some doe stampe them putting them in fats and afterward fill them vp with great quantitie of water letting them ferment boyle and purge so long as vntill the water haue got the force and strength of the Cider Others stampe them in a morter and after powre them together with a great quantitie of water into some fat not giuing them any time of concoction and purging but these two wayes are not so much worth this third is better than them both First you must breake your Apples in peeces and after presse them out the way to breake them in peeces is to put them in a presser made â—ound and containing in compasse some seuen or eight â—adome the said compasse and round being contriued after the manner of a trough of two foot broad and deepe at the least in these troughes shall be put and contayned the said apples for the better staying and keeping of them in close together Within these troughes there shall turne about one or two great milstones of stone or of some hard massie and weightie wood fashioned like a wheele carried about vvith one Oxe or Horse or two so as shall be sufficient for power and strength as we haue said in the making of Oyles When the Apples shall be sufficiently broken you must gather into heapes the same and cast them into â—ubs for the purpose and there let them worke for a time as Wine doth and when it hath wrought then you must draw out the juice or liquor call it as you vvill which shall haue runne out of the substance without being prest and turne it vp into vessels whether they be pipes or hogsheads old or altogether new prouided that they haue not taken any ill taste of any vnsauourie liquor the best vessells or caske of all other is that wherein there hath beene Wine and especially white Wine for the sauour of the Wine doth make this juice more acceptable and more affected The Cider that commeth voluntarily without being pressed is the best and sweetest though not alwaies stronger than that which hath abode the presse that likewise is better and more excellent which is made without any mixture of vvater It is true indeed that when apples haue a verie fast and solide pulpe and haue not so much moisture but withall some sharpe relish that then it will not be amisse to mingle some small quantitie of vvater with them to make them breake the better as also after that they be broken by force of the turning stone euen whiles they are working in their fats or before they be put into their fats a working euen at their going to the presse there may vvater be mixt with them to preuent that the Cider may not be too ranke neither yet too sowre or greenish The grounds of the vvorking fat shall be layed vpon the presse interlaced with long straw to keepe the said stamped Apples steedie and stayed that they slip not to and fro when they are pressed the Apples by reason of their roundnesse not being able to stay and abide vnder the doore and other boards of the presser except they be kept in vpon the sides with something and that which shall run out vpon the pressing of them shal be tunâ—ed vp into caske and put to the former or else which is better tunne it vp by it selfe as is done by wine without mingling of it with that which did run out vnpressed the pressed being the stronger though the vnpressed be the more pleasant and sweet The drosse or grosse substance remayning after the pressing shall be put againe into the fat and stamped and sufficient quantitie of water powred in amongst and it shall be let so rest steepe and boyle together for the space of foure and twentie houres after which there shall be made thereof spending Cider or small drinke for the household For the making of this household drinke it shall be after the rate of gathering of one vessell thereof from so much drosse as made foure vessels of the best When the Cider is tunned vp into caske you must let it boyle within the caske by the bung-hole of the caske lest open and thereby to purge it selfe of all his froth scumme and other impurities after the manner of wine and when it is thus well purged you must bung it vp very close and so leaue it to boile againe within his vessell but you must see that at this time the vessell be not top full least in the boiling it breake the vessell And indeed this kind of Cider is a great deale more strong than that which boileth all his boiling with the bung of the vessell open but somewhat more fuming and not so pleasant as the other and it must lye in some cellar for the Winter time but in some caue in the Summer Cideâ— as concerning the tast doth resemble and become like vnto Wine for at the first it is sweet afterward being fined it is somewhat sharpe and when it is altogether fined it hath then a sharper rellish but yet altered from his former verdure euen after the manner of Wine as being more pleasant when it is in fining than when it is fined The Cider is better to keepe than Perrie and there are Ciders found of two or three years old as good in their place as anie Wine that is made It is true indeed that it is subiect vnto the same accidents that Wine is and it must be as heedily regarded in the piercing of it as if it were Wine not giuing it any ayre in the drawing of it if it be possible or if you giue it any at all to giue it when the fossest is halfe out causing the ayre to recoyle before the fountaine be stopt vp and shut So soone as the Cider vessell is emptie you must looke that the less be not let stand in it any long time because that it would breed an infinite number of wormes which would make it to haue an ill smell and stinke in such sort as that it would neuer be good afterward to keepe any Cider And thus much for the making and keeping of Cider Now we will speake of the making of our choise of the Apples To haue excellent Cider you must make it of sweet Apples and that but of one or two sorts and both of them in his kind verie good of a pleasant tast and sweet smell and you must breake and stampe them euery sort by it selfe but put them together vnder the presser That which is made of sweet Apples mixt amongst some sowre ones is not altogether so excellent good and yet in the heat of Summer to be preferred before the most excellent Ciders in that it is more cleare heateth lesse and quencheth thirst better And of a certainetie experience hath taught it that the Cider made of sweet Apples hauing a soft and tender flesh
is more apt to sowre if that there be not some sowre ones mingled amongst them because that such sweet Apples haue but a weake heat and easily ouercome and wasted But such sweet Apples as haue a fast flesh and thick iuice stand not in need of hauing any sowre Apples mixt with them to the helping of them to make good Cider It is true that sweet Apples yeeld lesse Cider than sowre ones but yet in as much as the sweet haue the lesse iuice and the thicker therefore their Cider is the better lasteth longer nourisheth the body more and is a longer time in fining But on the contrarie those sweet Apples which haue much iuice doe make much Cider but this Cider is not so good nor making so good nourishment notwithstanding it be sooner fined and readie for drinking Sowrish Apples doe yeeld much iuice that is waterie thinne and soone fined but nourishing verie little The Cider that is all neat and of it selfe without any mixture of water doth fine and become cleare more slowly than that which is made with water In like sort it retaineth his smell and tast a longer time and all other the vertues and qualities of the Apples whereof it was made for water added but in small quantitie after sixe moneths once past or if somewhat longer yet after one yeare it causeth the Cider to sowre and then so much the sooner as there shall be the greater quantitie in the mixture as in the houshold or ordinarie drinke Wherefore such Ciders as you would haue to last long must be made without water and vse rather to mixe your vvater vvith them vvhen they are drawne out of the vessell to drinke if then you find them too strong for you and this also is the same course taken with Wine especially when such a sicknesse hath seised vpon the partie as craueth a thin weake and vvaterish drinke Ciders differ one from another especially in colour and â—auour or relish for as for their colour some represent the scarlet as it were like vnto Claret-wine and such is that vvhich is made of Apples that are red vvithin and without such also will last long and fine not vnder the colour of high Clarets and haue a taste resembling the same somewhat a farre off but afterward comming neere to the resembling of Hyppocras Others are of the colour of Muscadells and resembling the same also in relish The greatest part of the rest draw neere to a yellow colour and some of them cleare as the rocke vvater As concerning their relish and tast all Ciders if they be good should be sweet or a little bitter or sowre whether they be new or old and it is as true that some of them haue no more relish than vvater Some are of an euill taste and that either of themselues or of the ground or of the vessell or of the straw or of some other such strange cause The sweet as well the new as the old and fined are the best of all and nourish most But it is true withall that the new doe swell vp a man and cause obstructions The fined Ciders are good for such as haue weake lungs or those which are subject to the stone or haue vlcers in the reines or bladder Such as are bitter and hold out bitter are naught But such bitter Cider as after becommeth sweet is the best of all and lasteth long Such as are greenish if they continue the same colour alwaies are not of any value but if in time they change this greenenesse into a maner of sweetnesse then they proue good and last long You may also make Cider of vvild Apples but such Cider although that it last longer than that vvhich is made of tame and garden apples yet it is not so pleasant nor profitable for the stomacke Good housholders doe not loose the drosse of their pressings but as we haue said cast them into vessells and vvith a sufficient quantitie of fountaine vvater make Cider for the houshold many make no account of it but cast it out to the dunghill assuring themselues that it drieth and maketh barren the place where it commeth In suâ—h places as vvhere they haue not the benefit of mill-stones pressers other implements for to make Cider they stampe apples but not of all sorts but onely wild ones with a stamper and afterward put them thus stamped into vessells with a sufficient quantitie of water and this is called Cider-pinet As concerning the faculties and vertues of Cider they must be measured and judged according to their taste age continuance and abilitie to last and the manner of making of them The taste is not to be tried onely by the sauour and relish of the apples vvhereof they vvere made vvhich vvere either sweet or sowre or harsh or of moe tastes than one or vvithout any taste at all but likewise of the age thereof in as much as Cider if it be kept changeth his taste together vvith the time and getteth another relish after that is fined diuers from that vvhich it had vvhiles it was in fining or that it had vvhen it began to fine after the manner of new vvine which when it commeth to be old purchaseth and getteth diuers qualities together with the time Such Cider therefore as is sweet because of the sweetnesse which commeth of temperate heat heateth in a meane and indifferent manner but cooleth least of all and againe it is the most nourishing of all Ciders and the most profitable to be vsed especially of such as haue cold and drie stomackes and on the contrarie but sâ—â—ally profiting them which haue a hot stomacke whether it be more or lesse or stomackes that are full of humiditie verie tender and queasie and subject vnto cholericke vomits so that in such complexions as are hot and cholericke it is needfull as with Wine so vvith Cider to mixe water in a sufficient quantitie vvith sweet Cider vvhen they take it to drinke especially when such persons haue any ague vvithall or and if it be the hot time of Summer foreseene that he that shall then drinke it thus be not subiect to the paines of the bellie or collicke because that sweet Cider pressed new from sweet Apples is windie by nature as are also the sweet Apples themselues This is the cause why Physitians counsell and aduise that sweet Apples should be rosted in the ashes for them which shall eat them that so their great moistnesse and waterishnesse which are the original fountaine of their windinesse may be concocted by the meanes of the heat of the fire Vpon the same occasion it falleth out that neither sweet Apples nor sweet Cider can be good for them that are subiect to distillations and rhewmes because of their windinesse and for that likewise that as the Arabian Physitians doe iudge they breed great store of windinesse in the muscles and sinewes which cannot be discussed but with great paine and continuance of time Amongst the sweet
Ciders the best and most wholesome are those which are made of these Apples the Heroâ—t sweet Kennet Curtaine and Rangelet because these Applâ—s are verie sweet of a golden colour good smell and long lasting Sowre Cider whether it were made such by reason of the sowrenesse of the Apples or become such by reason of the space of time in as much as it is verie waâ—rie and somewhat earthie as also verie subtill and piercing and yet therewithall somewhat astringent and corroboratiue becommeth singular good to coole a hot liuer and stomacke and to temper the heat of boyling and cholericke bloud to stay choler and adust vomiting to asswage thirst to cut and make thinne grosse and slimie humors whether hot or cold but chiefely the hot Such drinke falleth out to be verie good and conuenient and to serue well in place of wine for such as haue anie Ague for such as are subiect to a hot liuer and hot bloud for such as are scabbed or itchie for such as are rheumaticke vpon occasion of hot humors and it needeth not that it should be tempered with water Of sowre Ciders those are the most wholesome which are made of sharpe sowre Apples as of Rundockes Ramburs and sowre Kennets The Cider that is harsh and rough in as much as it is verie cold and drie is not good but after a long time as namely not before that it haue lost his harshnesse changing this his great coldnesse and drinesse into a meane and middle coldnesse accompanied with some moisture drawing thereby neere vnto some kind of sweetnesse or tart and pleasant sharpenesse as we see it come to passe in fruits which yet whiles they are not ripe haue a certaine kind of harshnesse in them but comming to be ripe change by little and little their harshnesse into an eager tartnesse and after into a pleasant sweetnesse Wherefore such Ciders would not be drunke till of a long while after they be made or if that great necessitie should compell then to allay them with a sufficient quantitie of water for otherwise they would but cause costiâ—enesse the strangurie shortnesse of breath and an infinite number of obstructions yea they would procure manifold crudities in the stomacke guts and principall veines yea they would ouerthrow a weake stomacke beget a grosse cold and flegmaticke bloud in the liuer send vp manie thicke vapours vnto the braine which would offend the head and hurt the sinewes and ioints but it is as true that they 〈◊〉 this commoditie with them as to comfort the languishing stomacke the quâ—asie stomacke and that which hath altogether lost his appetite such as commonly beâ—ideth women hauing newly conceiued and strange appetites for which this Cider is verie fit and conuenient as also to stay excessiue vomiting all sorts of fluxes of the belly all distillations also falling downe vpon the ioints it quieteth the beating of the heart and cutteth off faintings it helpeth digestion drunke at the end of meat so that as we haue said it be allayed with a little water to diminish and reforme the heauinesse and slownesse to pierce and passe away which is in it following the counsell of Galen who teacheth three manner of waies to vse sowre and binding Apples and Peares without aniâ— preiudicing of the health the first way being to boile them in 〈◊〉 that so they may get more moistnesse and softnesse the second to set them in the breath and vapour of boyling water to moisten and ripen them and the third being to cut them in the middest and to take away their core and in place thereof to put honey or sugar and then afterward to roast them amongst the hot ashes These kinds of Ciders are made principally of the Apples called small Ruddocke of wild Apples not grafted nor husbanded of Apple Bequet Rellet and such other hauing their coats diuersly spotted Ciders without all tast become such by reason of their great waterishnesse and are easily corrupted and that not onely in their vessels but also being drunken and vsed for drinke and therefore there is no reckoning to be made of such As concerâ—ing Ciders hauing seuerall tasts as â—ager and sweet harsh and sweet or anie such other medley the eager sweet are much better and more wholsome than the harsh sweet because they are not onely more pleasant but also more speedily passing piercing and cutting than the other which by reason of their harshnesse ioyned with some sweetnesse and causing a thicknesse and heauinesse in them abide and stay long about the principall parts where they may cause crudities and manie obstructions As for the age and lasting of Ciders such as are new made and continue as yet troubled not being fined are not wholesome and cannot be drunke without 〈◊〉 vnto the stomacke without head-ach and an infinite companie of obstructions and other accidents tedious to the health For such as are verie sowre and begin apace to turne tart and eager they are not lesse hurtfull than the former and therefore they must not be vsed but when they are well fined and in their middleage as wee see it obserued in wine As concerning the compounding of them those are the best most wholesome and easiest to be digested which are made of verie ripe Apples gathered in due time and not ouer-long kept which are likewise made of one onely kind of Apples or else of manie kinds but either agreeing in tast or else being of a a diuers tast yet are such as may be tempered together and make a more pleasant tast than if they were alone and seuerall as for example if one should mingle amongst sweet Apples such as were eager and sharpe such a medley would make a farre more pleasant Cider and more profitable than if either of the said sorts were alone The Cider likewise that is made of Apples onely is better than that which is made of Apples and Peares stamped and pressed together better in like manner and more wholesome are those which are made without water than that which is made with water seeing water maketh it to lose his naturall tast maketh it sowre and corrupt and that it will not last or endure long wherefore it is better not to mix any water at all with it when you make any but rather at the time of drinking of it to dilay it and powre in 〈◊〉 water if necessitie require it and according as there shall be any of the occasions 〈◊〉 mentioned The worst of the Ciders is that which is made of wild Apples stampt and cast into a vessell with fountaine water in sufficient quantitie and yet worse than this is that which is made of the drosâ—e remaining of the first pressing as that also which is only cast into a vessell with sufficient quantitie of water Wherefore seeing that Ciders how pleasant and excellent soeuer they be affoord no such nourishment vnto the bodie as is verie profitable for them as we will handle more at large hereafter
Thyme wild Thyme Anniseed or the ribbes and boughes of Fennell and thus you may keepe them a long time To preserue Oliues lay white Oliues to steepe six daies in a vessell of Sea-water and vpon them powre the iuice of Grapes as it commeth from the presse but fill not the vessell too full to the end that the sweet wine when it shall boile doe not shed ouer and when it hath boiled you must stop the vessell Some doe put a handfull of salt in first and after it the Must of new wine and last the Oliues and when the new â—ine hath boiled they stop vp the vessell Otherwise drie them in the shadow in a place that is open for the wind to enter then put them vp in an earthen vessell filled with honey mixing therewithall some Spices Filberds or small Hasel-Nuts may be preserued two seuerall waies that is to say either in the shell or without by the kernell onely To preserue them in the shell and to haue them verie full large and pleasant in tast you shall take a large earthen pot as wide in the bottome as at the mouth and then first lay therein a pretie thicke layre of Nuts and then strew vpon them a handfull of Bay salt then lay another layre of Nuts and an handfull of Bay salt and thus doe layre vpon layre till you haue filled the pot vp to the top then couer it with leather parchment exceeding close which done lay a smooth stone on the top of it and then dig a hole in the earth in some drie vault or cellar and set the pot therein and couer it all ouer with the earth and this wil keepe them all the yeare or diuers yeares in as good strength fulnesse and sweetnesse as if they were but newly gotten from the trees Some vse only to burie these pots thus filled in red or yellow sand and some vse not to burie them at all but to keepe them in a low coole and moist vault and surely anie will doe will but the first is the best and maketh them most full and to haue the pleasantest rellish But if you would preserue them without the shels in the kernels only then you shall open them and pick off the vpper red hull or skin and in all points doe to them as was taught you before for the Walnut To make Quince-cakes thin and as it were almost transparent you shall take your Quinces and pare them and cut them in slices from the chore then take weight for weight of refined sugar beaten and well searced and onely moistened with Damaske Rosewater and in it boile your Quinces till it be thick and then take it forth and drie it vpon a flat place-dish ouerasoft fire not leauing to stirre it with a spoone or slice till it be hard then put it into a stone-mortar and beat it very well and if you find that it wanteth sugar then as you beat it strew in more sugar till it haue the tast you desire then being come to a paste take it out of the mortar and rowle it forth into verie thin â—akes and so print it and in this manner you may make thin cakes of anie manner of fruit you please whatsoeuer If you will make your Pastes Cakes Marmalades Preserues or Conserues of diuers colours as red vvhite or betweene both you shall doe as followeth a first if you vvill haue your paste or marmalade red you shall take your Quinces Apples Peares Oranges or what other fruit you please and after you haue paâ—ed or riâ—ed them you shall cut them in halfes and chore such as are to be chored then take weight for weight of refined sugar and to euerie pound of sugar a quart of faire running water and boyle them in the same ouer a verie soft fire and turne them ouer many times and couer them verie close with a pewter-dish obseruing euer that the longer they are in boyling the better and more ruddie will the colour be then when they be soft take your knife and cut them crosse ouer the tops that the sirrop may pasâ—e through them and make the colour entire then take vp some of the sirrop and coole it vpon a sawcer and when you see it begin to be thick then breake your Quinces with a slice or a spoone as small as is possible then straine it and boxe it after you haue strewed sugar in the boxes or if you will haue it in paste or cakes then vse it as is before said of the Quince cakes and so mould it and roll it forth Now if you will haue it of a pure white colour you must in all points vse your Quinces Apples Peares Oranges or other fruit as is beforesaid onely you must take but to euerie pound of Sugar a pint of water and you must boile them as fast as is possible and not couer them at all but suffer the ayre to passe away as freely as may be Now if you will haue it of a carnation or more pale colour then you shall take a pint and a halfe of water to a pound of Sugar and a pound of Fruit and you shall so couer it with a Pewter dish that at one corner of the same a little of the ayre or smoake may pasâ—e away and no more and thus obserue that the more ayre you suffer to goe away the paler the colour will be and in this case you shall neyther suffer it to boile exceeding fast nor verie slow but of a temperate and indifferent manner If you will make artificiall Cinnamon stickes so like vnto the true Cinnamon it selfe that the one can hardly be iudged from the other and yet the counterfeit to be a most delicate and pleasant sweet meat and wholesome and soueraigne to be eaten you shall take an ounce of the best Cinnamon from which no water hath by anie meanes beene extracted and beat it into verie fine powder well fearced then take halfe a pound of refined Sugar also well beaten and searced and mixe them verie well together then take gumme Dragon the quantitie of a Hasel Nut and sâ—eepe it in rose-Rose-water so as it may be thicke and verie glewie then with it temper the Cinnamon and Rose-water till you bring it to a fine paste then worke it out with your hand after that rowle it forth with your Rowling-Pinne then print it and lastly fold it vp in the same manner that you see a Cinnamon sticke is folded vp Now if where you dissolue your gumme Dragon you also dissolue with the same a graine or two of fat Muske and also twice as much Ambergreece it will be a great deale the better and adde more pleasantnesse and delicacie of smell vnto the stickes To make Conserue generally of anie fruit whatsoeuer you please either sweet or sowre you shall take the fruit you intend to make Conserue of and if it be stone fruit you shall take out the stones if other fruit take away
haue heated but here in this you must note that the Almonds are not alwaies blanched before their oyle be drawne because many times a mans leasure will not serue him to doe it though indeed it be the best way to pill or blanch them that so the oyle may come the more neat and pure and to pill them rather vvith a knife than by the meanes of water either warme or cold for feare that through the mixture of vvater there be caused to come forth great store of vvaterish and vnpleasant oyle After that the Almonds haue beene thus pressed you may bake the drosse vnder ashes and vse them in steed of bread you must obserue that such manner of preparing of oyle of sweet almonds is onely to be vsed vvhen such oyle is to be taken at the mouth to stay and take away the throws gripes of women newly deliuered of childâ—or else to mitigate the paine of the collicke or of the reines taking it in a drinke of two ounces of vvhite Wine or with Aqua-vitae And this oyle is drawne oftentimes without fire or any other heat whatsoeuer sometimes the almonds are fried to giue them a light drying and after the oile is pressed out The oyle of bitter Almonds is made of almonds fried in a frying-pan and stiâ—ed oftentimes that so they may not burne to after which they are to be pressed out so strongly and long as till they will yeeld no more After this manner a man may pressed out two other sorts of oyle out of sweet almonds one appropriated vnto â—â—â—ments to be applied vnto the outward parts of the bodie that are pained the other seruing for perfumers vvhich two are made of old sweet almonds sound and whole and verie oylie by reason of their age they must be fried in a frying-pan and alter pressed with weight or presses being close wrapped in a bagg or haire cloth The oyles of Pistaces common vvalnuts filberds Indian nuts the kernels of pine apples cherries seeds of gourds cucumbers melons Palma Christi the seed of hempe line pionie henbane wild saffron stauesacre and other fruits and oylie seeds are pressed out after the same manner that the oyles of sweet almonds be euermore looking to it that the expression be not without the heating of the thing pressed either by chaâ—â—ng and warming it selfe at the fire or else by heating the plankes betwixt or the weighâ— vnder which they are to be pressed Oyle of Bayes it thus prepared Take ripe bay-berries and new pound them and make them into masses or small lumps boyle them a sufficient long time in water in a caldron straine the decoction and let it coole gather the fat that swimmeth aboue and keepe it for oyle or else let all the water run out at some hole which shall be in the bottome of it and the fat which stayeth behind is the oyle Some doe not boyle the masses of bay-berries but presse them from vnder a presse and let the oyle fall downe into a vessell standing vnderneath with vvater Otherwise mixe an equall portion of bay-berries and oliues pound them together and presse out the oyle The oyle of bayes is soueraigne to put in clysters for the paines of the cholick and to make oyntments of for cold tumors the palsie shaking of quartaine agues and cold affects of the sinews After the same manner you may make the simple oyle of myâ—â—tes Iâ—niper-berries of the fruit of the masticke-tree turpentine-tree and Iuie which is also verie singular for cold distillations and benummed members Sometime men take an equall portion of Iuniper and bay-berries and steepe them in Wine pressing out the oile thereof afterward You may likewise boyle bay-berries in oyle and presse them out after or else without any other mixture or preparation you may put 〈◊〉 and greene bay-berries in a bagge and by weight or pressing draw out their oyle Oyle of nutmegs is thus made lay nutmegs on heapes bray them with a woodden stamper afterward presse them out from betwixt the plankes heated or else divide them into little heapes and steepe them three daies in verie good Wine after drie them in the shadow of the Sun two whole daies then heat them reasonably in a frying-pan vpon the fire sprinkling them with rosewater and presently presse them out You must note that in this manner of drawing of oyle which is done by expression men are forced many times to sprinkle the matter with water or wine to draw out the oyle both more easily and in greater quantitie so we see it practised sometimes in the expression of sweet almonds that when they are too drie there is some small 〈◊〉 of water put vnto them but vnto other things some Wine as in oyle-de-baies â—â—â—megs Iuniper-berries and such like CHAP. LIII How to make Oyles by impression THe Oyles made by impression are commonly compounded of Oyle oliue because it is more temperate than others easilier to be gotten and retayning more exactly the quantitie of ingredients whether hote or cold It is true that verie often in place of Oyle oliue some take the oyle of sweet Almonds Fâ—â—berds Cammoâ—ile or such other according as the occasion of things require as you may know and vnderstand by particular description of such oyles Whatsoeuer it is there are three things to be considered in the making of oyles by impression the heat vvhich is the efficient cause of the making of the oyle the qualitie of the ingredients and the quantitie of them As concerning the heat vvhether it be of the fire or of the Sunne or of other things which yeeld heat it must be measured according to the qualities of tendernesse or hardnesse which shall be in the substances and matter for flowers doe not craue so great a heat is fruits or roots whereupon it commeth to pasâ—e that for the composition of such oyles men are oftentimes contented with the heat of the Sunne or with the heat of boyling water otherwise called Maries-bath or the double vessell And I for mine owne part jam of this mind that for the making of these oyles there ought not any coale fire to be vsed nor yet any other kind of fire but rather the helpe of Maâ—â—â—â—-bath For as by the gentle and milde heat of Maries-bath all the parts of the ingredients are kept and the oyle well prepared and digested so by the heat of a violent and forcible fire there followeth rather the exhalation or combustion of oylie things than any digestion The preparing therefore of such oyles as haue need of a greater heat than that of the Sun will be a greater deale the better if you put the matter out of which you draw the oyle in a glasse or tin vessell for to be infused in oyle mingled with Wine or vvater or other conuenient liquor or without liquor according as the nature of the ingredients and the present thing requireth After that this vessell borne
vp with the small slips of broome or straw hath infused three whole daies in Maries-bath that is to say in caldron full of water somewhat boyling or which is better the vessell not infused or standing in the water but rather receiuing onely the vapour of the boyling vvateâ— that is in the caldron those three daies being spent you may presse out the things which you shall haue infused strayning and forcing them through some strong strainer and thicke linnen and afterward to put in other new ingredients if it be needfull that is to say vntill the liquors which you haue mingled with the oyle or the humiditie and moisture which may rise of the ingredâ—ents be consumed and that the oyle may seeme to haue gotten out all the strength and vertue of the ingredients and then to straine and force them as before This is the way that is to be taken for to prepare oyles well by impression It is true that with lesse cost and a great deale sooner they may be prepared in putting the â—atter into some great brasse pan vpon a coale fire causing it to boyle with a small fire vntill the liquor put vnto the oyle or the moisture of the ingredients be consumed and after strayning of them after the manner that hath beene sayde before Furthermore it vvill be discerned that the oyle hath exactly drawne out the vertues of the ingredients and that the liquor mingled with the oyle or moisture of the ingredients is consumed if with a spatule or sticke of vvood you cast some few drops of the said oyle into the fire for if they be all on a flame by and by it is a signe that it is pure and near but and if it spatter there is yet some waterish moisture remaining in it furthermore as it is boyling in the caldron it will be spatering and casting vp bubbles so long as there remayneth any of the liquor or moisture but after that it is spent and boyled away it will be quiet and peaceable likewise a drop of oyle dropped vpon your hand if there be any moisture in it of waterishnesse it will shew it sufficiently for it will swim and ride aloft vpon the same As concerning the qualitie of the ingredients it consisteth principally in this that the ingredients are either hot or cold or tender or tough and hard Iâ— they be cold there is need that they should be often shifted and changed in the oyle for the better imprinting of their cold qualitie in the oyle for although that oyle oliue be temperate notwithstanding it inclineth more vnto heat and a firie nature than otherwise so that it is requisite to change the ingredients often and to put new in their places for that cause yea and in regard thereof to wash the oyle in some common water as we will further declare in speaking of oyle of roses if the ingredients be hot it is sufficient once onely to change them for the composition of hot oyles and that by reason of the affinitie and agreement betwixt the Oyle and the hot things If the ingredients be hard and not easily digested and imparting their properties vnto the oyle they must be infused before they be boyled and also there must be put unto their decoction some liquor as Wine or some conuenient iuice or other liquor as well to helpe their digestion as to keepe them from burning or getting some loathsome smell but and if they be tender they craue sometimes a simple infusion in the heat of the Sunne or vpon a slow fire without any boyling and this way fitteth flowers sometime a light boyling without any infusion as many aromaticall things And as concerning the qualitie of the ingredients you must obserue that oyles by impression are made not onely of the parts of plants but of liuing things their parts and excrement vvherein there must not be any shifting changing or renewing and besides these there is no other thing to be obserued except that if the beasts be small that then they be killed in the oyle as it vsed in oyle of scorpions serpents frogs and pismires but and if they be great they must be first killed them bowelled and lastly boyled in the oyle as is done in the oyle of Foxes Touching the quantitie of the ingredients by which the oyles made by impression are called simple or compound you must haue regard to see that when the oyle is compound that this order be followed that is to take the ingredients of greatest and hardest substance and to infuse them three daies afterward those of lesse substance two daies and those which are the most tender subtile and aromaticall one day and one night and then afterward to boyle them in order strayning them but once and reseruing your Gums to mixe and dissolue with the said strayned oyle according as it shall be requisit if so be that any gums doe goe into any such oyles CHAP. LIIII A description of the Oyles made by impression AS for Oyle of Roses it is thus prepared Take of oyle of new oliues so much as you shall thinke needfull that is to say sufficiently to infuse your roses in vvash it diligently as well to coole it and make it more temperate as also for to make it the more pure if in case it should be any vvhit salt or feculent and thicke of the Lees. Such vvashing it made with an equall portion of water and oyle stirring them together in a vessell vntill such time as they be mingled and incorporated and then so leauing them till they seperate themselues one from another againe vvhich being come to passe there shall be a hole made in the bottome of the vessell vvhere they are to let the vvater runne out after there must other vvater be put in to beate with the oyle as before and this shall thus be gone ouer three or foure times but and if there be any hast to be made in this vvashing of the oyle then the vessell shall be kept in some warme place to the end that the oyle and water may be the sooner seuered and you must note that the oyle is not to be washed on this fashion except it be for cooling oyles as oyle of Roses Violets and such like it is verie true that there will be no need to wash any oyle at all if you haue the oyle of greene oliues called Omphacâ—â—e This washing of oyle being finished haue in readinesse a sufficient quantitie of blowne Roses put them to infuse in this washed oyle in a vessel hauing a narrow mouth like a pitcher or a glasse bottle or some one of Tin and filled vp within a quarter of the top and afterward well closed and stopt set them in this sort in the Sunne or some warme place for the space of seuen daies boyle them afterward in a double vessell in boyling water as we haue said or else boyle them in a brasse kettle vpon a small fire without any flame for
it selfe with the water and bestoweth vpon them an vnâ—auourie sweetnesâ—e which is easie to be gathered and knowne by the white residence that setleth in such waters especially if the Limbecke wherein they are distilled be new for the vessell which hath serued a long time hauing gotten by long space and being much distilled in as it were a plasterie crust or hardnesse ouer all the parts of it is not so easily altered by the vapours nor turned into Ceruse And indeed it is no maruell if the vpper face of the Lead be changed into Ceruse by the sharpe vapour of the plants seeing that Ceruse it selfe as Dioscorides testifieth is made of plates of Lead hanged ouer the vapours of vineger and spread vpon hurdles made of reedes but there befalleth no such accident to waters distilled in Maries bath for the bitternesse of their â—ast is manifestly perceiued as also their sharpenesse sowrenesse tartnesse harshnesse eagernesse sweetnesse and tastlesnesse if they be distilled of bitter or biting plants or yet of anie other tasts and qualities and this falleth out so because the head of the Maries bath is of Glasse which cannot infect them with any strange or vnnaturall qualitie Moreouer the waters that are distilled in the vessell called a Bladder which is made as wee haue said of Brasse as well the head as the bodie but yet ouer-laid within with Tinne are much better and of greater vertue than those which are distilled in a Limbecke of Lead because the fire of the furnace cannot burne nor infect with anie smoake the matter that is within seeing they are couered ouer and boile in water but notwithstanding they doe not throughly retaine the vertues thereof because of the mixture of the water which smothereth and dulleth their force and vertues Wherefore wee must needes commend as best the waters which are distilled in the double vessell or ouer the vapour of boyling water especially when as therewithall they are of a hot facultie It is true that amongst them that sort is better which is distilled ouer the vapour of boyling water than that which is distilled by putting the bodie containing the matter into the boyling water because it extracteth and draweth out the subtle parts therein a great deale better albeit that both the sorts thereof are excellent good neyther is there anie hurt at all in them saue onely that they are not of so long lasting and continuance as others but to helpe this in such things as need shall require it will be good to distill one and the same thing often that so you may alwaies haue them good But to come to our third kind of Instrument which wee haue called the double vessell or Maries bath it consisteth of two parts the one is a great vessell of Brasse made in manner of a Beefe-pot verie great and raysed high furnished with a couering and it is set in a furnace and containeth in it boyling water The other is the Limbecke whose bodie is likewise of Brasse so set within the couer of the Cauldron as that the one resteth vpon the other and that the one cannot be put in or taken away without the other The head thereof is of Glasse or Tinne or of baked earth in the couering of which there must be a hole made in that sort as that it may be alwaies close it would be at one of the corners thereof and the vse of it is to powre boyling water into the Cauldron when the water within the same is diminished after long time of boyling The fashion of it is as you may see here ouer the leafe There is another sort of double vessell which containeth foure Limbeckes whose bodies set within the bath may be either of glasse or tinne and their heads of glasâ—e besides these foure there is another standing higher than the rest and is heated onely of the vapour of boyling water which â—iseth vp on high vnto it through a pipe and this Limbeck maketh a better water than the other foure All these vesselâ— being well coupled and incorporated together doe rest vpon the Caldron or great Brasâ—e pot being sufficient large and wide and tinned ouer within and so closely set one with another as that there may not anie vapour breath out in like manner all these instrumentâ— and vessels be so well ordered and contriued as that they may seeme to be but one bodie saue onely that the heads of euerie one must be so as that it may be separated from the bodie and put to againe when you haue anie need to distill water the fashion of it is such as is here to be seâ—ne There are some that haue yet seene another sort of double vessell and that a verie excellent one whose bodie is Tinne like vnto a great Vrinall of the length of three good â—eet verie wide and large below and somewhat narrower aboue The bottome or bellie thereof is set two good foot in boiling water and the top standeth out of the water a foot good and that in a round hole made in the middest of the couer of the Cauldron Vpon the top of this bodie is placed a head of Tinne couered and compassed also with another vessell of Tinne likewise and much more large this is to containe cold water running into it through a Brasse pipe or cocke it is to stand vpon the top of a shanke and that for to coole the Limbeck continually that so â—he vapours rising vp thither may thicken the better and be the sooner turned into water And because it is not possible but that the water which is contained in the vessell that compasseth the Limbecke should become hot in succession of time through the heat of the Limbecke this vessell hath a small pipe or spout at which the water so heated is vsed to be lee runne out turning the little pinne of the cocke and it is filled againe presently with cold water which is made to runne down into it from a vessel on high But to the end the labour of emptying it so oft of his hot water and putting in againâ— of cold may be remedied things may be so carried as that from the vessell which standeth vpon the top of the pillar there may be cold water continually running into the vessell compassing the Limbecke and then it being once become hot may be let out as is said before And to the end that the cauldron which containeth the bath may alwaies keepe full at one measure and quantitie of water which otherwise is sure to diminish by the continuall and vehement heat of the fire of the furnace there is at the â—oot of the pillar another vessell full of verie hot water which is to be conueyed into â—he bath by a cock or pipe and this water is heated in his vessell by the same fire that the bath is heated in as much as the wall of the pillar is hollow and emptie euen as low as the bottome of this vessell This
that so the ashes and small coales of fire may fall through to the bottome below the more easily and not stay behind to choake vp the fire that should heat the Still The vnderfloore may haue one or manie mouthes for the more conuenient taking away of the ashes which shall be gathered there on a heape but as for that aboue it must haue but one onely of a reasonable bignesse to put the coales or wood in at but in the roofe of it it must haue two or three small holes to giue aire and breath vnto the fire at such time as you mind to amend it Euerie one of the mouthes shall haue his stopple For want of a furnace or matter for to make one you may fit and set your Vesâ—ell Cauldron or Bowle vpon a brandâ—ith and kindle your fire vnderneath CHAP. LXIII How the matter must be prepared before the waters be distilled IT is not ynough that the furnace and instruments for distillation be made readie in such sort as wee haue said for the matter to be distilled must in like manner be prepared before that it be put into the Still This preparation is of three sorts that is to say Infusion Putriâ—action and Fermentation Infusion is nothing else but a macâ—rating or sâ—eeping of the thing intended to be distilled iâ— some liquor not onely that it may be the more apt and easie to be distilled but also to cause and procure greater store of iuice to be in it 〈◊〉 else to helpe them to keepe their smell or else to bestow vpon them some new qualitie or to encrease their force and vertues or else for some other ends as we will handle them in particular and onely one It is true that this preparation is not necessarie for euerie matter for some there are that need not anie infusion or steeping but rather to be dried before they be distilled by reason of their too great and excessiue moisture othersome content themselues with being watered or sprinkled ouer lightly with some liquor as is done in the distilling of drie Roses and Caâ—â—â—â—â—ll which are wont to be sprinkled onely with common water Some spread them all a Summers night in faire weather vpon a Linnen cloth to take the dew and after they be moist to distill them Such as are steeped and infused lye in the Sunne or are held ouer the fire the space of some halfe houre or manie houres a whole night a whole day two daies three daies one or moe â—oneths according to the nature of the medicine the diuers intention and purpose of the Physician and the present necessitie Sometimes we presse and wring out things which we infused before the distillation and making our distillation afterward of the iuice onely that we pressed forâ—h sometimes againe we distill the whole infusion that is to say both the infused maâ—ter and the liquor wherein it was infused Wherefore in this preparation which is made by infusion you must diligently obserue two things the time of the infusion and the liquor in which the infusion is made The time of the infusion must be measured according to the diuersitie of the matter for those things which are hard or solide 〈…〉 or entire and whole deserue a longer time of infusion than those which arâ— tender new or bruised whereupon it commeth to passe that rootes and seedes râ—quire double time to infuse the leaues and flowers a single and lesser time and so consequently of such other matter or things The liquors wherein infusions are to be prepared must not onely answere the qualities of such matter as is to be distilled in such sort as that hot matter and things be infused in hot liquors and the cold in cold but likewise the scope and driâ—t intended in the thing distilled which is the onely cause of the vsing of varietie of liquors in the making of infusions and these are for the most part Raine water Fountaine or rose-Rose-water and they either raw or distilled crude or distilled iuices distilled waters Aqua vitae raw or distilled Vineger Wine raw or distilled Vrine Whey raw or distilled mans bloud Swines bloud and Goats bloud distilled or vndistilled For this respect things that haue small store of iuice as Sage Betonie Balme and Wormewood or which are verie fragrant as all sorts of Spices all sorts of odoriferous Hearbes all aromaticall Rindes or Woods as Cinnamome would be infused in Wine to the begetting of some reasonable store of iuice in them which haue but a little and to keepe the aromaticall fragrantnesse in those which smell sweet which might otherwise euaporate and spend through the heat of the fire their best and most precious parts they being of so thinne and subtle a substance It is true that the best and surest course is not to infuse Spices or aromaticall things neither in Wine nor in Aqua vitae but rather in common water because in distilling of them as proofe will make triall the vapours will rise too soone and leaue behind them the vertues of the aromaticall things whereas water will not goe vp before it haue them with it Such matter and things as are hard and mettallous as Pearles Corall shells of egges Crystall Emeralds 〈◊〉 and other such are infused commonly in raw or distilled vineger or else in vrine distilled or vndistilled but such waters are not to be taken inwardly but onely to be applyed outwardly In like manner when it is intended that a water shall haue an opening qualitie and pierce deepe or swiftly the matter thereof may be infused in raw and crude or in distilled vineger as for example the waters distilled against the stone or grauell or to take away the great obstructions of the liuer spleene and matrix When you desire that the water should retaine and keepe in good sort the vertues of the matter whereof it is distilled it may for the better infusing of it be distilled in his owne iuice or in some iuice obtaining the like vertue Things are likewise sometimes infused in bloud either of Men Swine or Goats for the encrease and strengthening of their vertues as the water vsed to be distilled for to breake the sâ—one whether it be in the reines or in the bladder may first haue receiued an infusion made in the bloud of Goats As much in like sort is to be thought of the Whey of Goats milke wherein things are wont to be infused to draw waters off which are to serue in the cleansing of vlcers of the reines or bladder Generally regard must be had that all infusions be made in such liquor as will strengthen and encrease the vertue and force of the things intended to be distilled as also that such matter before it be set to infuse be shred stamped small or bruiâ—ed putting into it sometime the twelfth part of salt as vnto those that are too moist as flesh bloud of men or other beasts as well to keepe them from corrupting as also to
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
it which is called the bladder as we haue declared before namely in that it is fashioned like vnto a streight gourd euen so much as may fill it within one third part of the top that so the vapours may haue space to rise then set the head vpon it hauing a long 〈◊〉 and this must be well closed with the mortar of wisdome being the same which we haue before described to the end that no vapour may passe out there by and thus cause it to distill with the heat of hot but not boyling water or else at a reasonable heate in ashes or in small sand increasing the fire continually by little and little and yet taking heed that the wine doe not boyle and to the end that you may haue excellent good Aqua-vitae you may distill it ouer foure or fiue times for by how much the oâ—ter it is distilled by â—o much the better will it be as we haue said alreadie For the first distillation it shall be ynough to draw the tenth part that is to say of ten pintes of vvine one pint of Aqua-vitae more or lesse for the second halfe of that which you shall haue put in that is to say halfe a pinte for the third likewise the halfe or a little lesse vvhich should be a quarter of a pinte in such sort as that the ofter it is distilled â—ou must haue lesse in quantitie but more in value and worth and therefore in the beginning you must either take a great quantitie of Wine or else haue many vessels It is true that if the distillation be well made the fourth will yeeld the like quantitie of water to that it receiued and there will be no losse in it and herewith likewise it is to be wished that euerie man would be contented without going ouer it any more because so many repetitions and redistillations is a matter of great labour and cost In the meanetime this must be remembred namely to lessen the fire at euerie distillation halfe a degree and afterward a whole degree that so in fine you may come to the first degree called blâ—â—d vvarme And truely by mine aduise the first distillation should be in the fire of ashes and the other in Maries-bath This repeating and going ouer with it by distillation after distillation shall be to take from it his flegme that is to say his grossest and most waterie humour which resteth in the bottome and is accustomed to come forth last after that it is well digested by being oft distilled Finally it may be gathered that the Aqua-vitae is sufficiently distilled by these signes If there come backe the like quantitie of water if being set on fire it consume and vvaste all away not leauing any signe of moisture behind it in the bottome of the vessell if a linnen cloth that hath beene dipt in the Aqua-vitae being set on fire doe not burne any jote at all if a drop of oyle being put into it go to the bottome if a drop of Aqua-vitae being powred in the ball of your hand doe wast away and vanish verie speedily if yellow amber being set on fire doe burne in the Aqua-vitae and likewise if caâ—â—phire being put into Aqua-vitae be dissolued of it You must also note that Aqua-vitae is sometimes distilled of lees of verie good Wine being neither sower nor spent nor otherwise tainted and such Aqua-vitae sometime is not inferiour but superiour in goodnesse vnto that which was distilled of the Wine it selfe Againe if it be often distilled ouer it becommeth more hot and drie then that which is made of the verie Wine but yet indeed that which is made of Wine is more pleasant vnto the taste and of a more delightsome smell Aqua-vitae is also sometimes distilled of beere but that is not so good as the other of Wine The vessells for the distilling of Aqua-vitae are diuers that is to say a good still sitting in ashes or sand or a resort in Maries-bath or the bladder Aqua-vitae may also be distilled in a caldron or pot of Copper or Brasse made in manner of a Beefe-pot couered with a couer and hauing a straight nose comming out of it and rising vp on high and turned downeward againe with a direct angle and so passing through a bucket full of cold water After that the Aqua-vitae is distilled you must set it out into the Sunne a certaine time to make it yet more and more subtle After this 〈◊〉 you may distill all iuices and liquors as mans bloud vrine vineger the deaw milke whites and yolkes of egges mans dung or beasts dung The vertues of Aqua-vitae are infinite It keepeth off the fits of the Apoplexie and Falling sicknesse in such sort as that they which are subiect vnto that disease in the time of Winter must euery morning take a spoonefull of Aqua-vitae sugred and eat a little bit of white bread it driueth away venime keepeth Wines from spending themselues from putrifying and from growing thicke and troubled it cureth speedily all the cold diseases of the sinewes muscles and starued members if they be fomented therewithall it killeth wormes and assuageth the paine of the teeth c. See more in our Booke of secret remedies For the distilling of Vineger you must vnderstand that there is some difference betwixt the distilling of Aqua vitae and Vineger for seeing that Wine is of a vaporous and fierie substance the chiefest and principallest parts in it doe runne at the first distillation that is to say with the water that first commeth forth insomuch as that that which remaineth and stayeth behind in the vessell tasteth no better than common water hauing in it no force or vertue On the contrarie the first that distilleth of Vineger tasteth nothing at all saue onely that it sheweth it selfe somewhat more in his earthie parts by the alteration of his qualitie for Vineger is no other thing but a corrupted Wine made eager by putrifaction for indeed his true naâ—â—rall and proper qualitie of eagernesse and sowrenesse as also the force and strength thereof stayeth behind with that in the vessell till after the first water be past And by this it appeareth that that which remaineth in the Wine after the first distillation of it should be called flegme as that should also which commeth out first in the distillation of Vinegar be called flegme of Vineger Wherefore to haue good distilled Vineger after you haue put it in like quantitie as we haue said of Wine for to make Aqua-vitae into the Stillitorie you must let the flegme that is to say the watrie humour distill and set it aside in some vessell by it selfe afterward when the Vineger shall be consumed vnto the third or fourth part and that it shall rellish in tasting of the distilling drops that the eager parts of the Vineger begin to come it will be good to set that aside to serue for infusions and then afterward to encrease the heat of your fire
a little and so continue your distillation vntill such time as the water begin to looke red and to haue the consistence of Honey or of Pitch and then you may be bold to set it aside for your speciall vse not in medicine but otherwise in all things concerning mettals and corrosiues for this water making the third alteration in distillation tasteth of adâ—stion and is called the sanguine part of Vineger Vineger would be distilled in the same vessell that Rose-water is distilled in especially in ashes or hot sand rather than in Maries bath In like manner and after the same sort you shall distill Vineger of Roses of Elders of Cloues and other things Distilled Vineger is good to dissolue hard and mettallous things as Pearles Corall Egge-shells Crystall and Emeralds notwithstanding Gold and Siluer cannot be dissolued by it This is the cause that when Alchymists would distill any mettall or stones to draw out their oyle they vse first to dissolue their matter in Vineger or Vrine distilled Salted water or sea water is made sweet by this meanes Fill a pot of salt water let it boyle by the fire-side and afterward distill with a stillitorie as you doe rosâ—-water and the salt will stay in the bottome And this is also the way to trie what mettalls are mixt with minerall vvaters The manner of distilling of honie is such When the honie is once well purified put it in small quantitie into a stillitorie for in a great quantitie it vvould swell ouer after that it should once feele the heat distill it in Maries-bath with a gentle and warme heat the water that commeth first forth is the flegme which must be kept by it selfe for to colour and make long the beard and haire Afterward increasing the heat a little there will come forth a water of a yellow and as it were a golden colour which you may keepe in another vessell seeing it is good to cleanse vvounds both shallow and deepe ones your distillation continuing there will come another vvater high coloured and more red than the former and then if you doe vvell you shall change the heat of the vvater into the heat of the ashes or sand that is to say that you should remoue your Still and set in ashes or sand euen almost vp to the verie mouth and that there be not aboue three inches in bredth betwixt the fire and your Still continuing to increase your fire and to make it bigger than it was before and by this meanes there will come forth a water more clamâ—ie than the former and may be called the oyle of honie After this manner you may distill turpentine and such other thicke and clammie liquors Indeed to distill such thicke liquors vvere better to be done by a reâ—ort rather than in Maries-bath as we will manifest when we come to speake of the distillation of oyles For to distill the bloud of a male Goat Take the bloud of a young male goat being vvell fed but not that bloud vvhich shall come forth first nor that which shall be last but that which shall come forth in the middest let it stand and settle for some time and then cast out the vvater that shall swim aboue after vvith a tenth or twelfth part of salt stir it vvell a long time and worke them together very throughly this done put it vp into a vessell well stopt and luted and bury it in a dunghill of horse-dung for the space of fortie daies afterward distill it oftentimes ouer powring it still againe and againe vpon the drosâ—e or bottome of the distillation staying behind After you haue thus distilled it foure or fiue times you shall haue a maruailous water and yet it will be better if it be set in horse-dung fortie daies moe after that it is distilled This water is singular for the breaking of the stone The bloud of a young man is distilled in the same sort but the man must be of a good complexion and sound bodie of the age of twentie yeares or thereabouts of a well fed and fleshie bodie and it serueth in steed of restoratiues vnto those vvhich are in a consumption it is good likewise against rheumes and distillations falling vpon the joynts if the diseased places be fomented therewithall Howbeit I do not greatly approue the distilling of mans bloud for any such end seeing it is an vnworthie and heynous thing and not beseeming Christians and a thing likewise which in the middest of so many other helpes may easily be spared See more amongst our secret medicines The bloud of a Drake is in like maner distilled against poyson and after the same sort may the bloud of a Calfe Badger or Hare be distilled You may distill milke also alter the same manner that Aqua-vitae is distilled It is reported that in Tartarie the water of distilled milke maketh men drunke such milk therefore must be good and fat such as is the milke of a heyfer Some physitians hold that distilled milke is good against the jaundise as also against a quartaine ague if it be distilled with the like quantitie of Wine The milke of the she goats is oft distilled to serue for the cleansing of the vlcers of thereines and bladder whereunto the milke it selfe would serue a great deale better if they be fed for the most part with burnet Mans dung is distilled in a glasse stillitorie in such manner as Aqua-vitae is distilled the vvater that it distilleth especially if it be of the dung of a red or freckeled man is soueraigne good to heale and cicatrize deepe hollow old and rebellious vlcers and to take away the spots of the eyes Taken also in manner of a drinke it deliuereth from the Falling-sicknesse and in like sort if the head be rubbed therewithall it deliuereth also from the stone of the reines and bladder and from the dropsie and doth them verie much good that are bitten of a mad dogge or of other venimous beasts Notwithstanding whereas such water simplie and without any manner of mixture distilled doth retaine the smell of the said excrement it will be good to the end to giue it some good taste to clap to the end of the nose of the Still some nodule or little knot of linnen cloth contayning muske in it or else to annoint the head vvithin vvith the said muske or some other such like thing that is of a good sauour And thus may the dung of kine or pigeons be distilled the distilled water whereof is good to breake the stone CHAP. LXVII Of the manner of distilling of liuing creatures or their parts TO distill the bodie of any beast you must first strangle it that so it may not shed any bloud and after take away all his fat if he haue any and the entrailes then chop the flesh small and cast vpon it the tenth oâ— twelfth part of salt and so distill it in
Maries-bath or vpon hot ashes after the manner of Roses Thus the young and tender storke which did neuer flye is distilled but he must first be bowelled and stuffed with an ounce of camphire and a dram of amber the water that commeth thereof is excellent to make liniments and fomentations in palsies and conâ—â—lsions After the same sort is the pie frog snailes ants liuers and lungs of calues of a Foxe and other such like beasts distilled howbeit vvithout any such long and teadious preparation they may be distilled by and by after the manner of other vvaters as vve vvill forthwith declare in the distillatioâ— of restoratiues The vvater of Swallowes Take Swallowes the weight of sixe ounces and castâ—reum an ounce let them infuâ—e a whole night in vvater and put into a Limbecke be distilled This vvater is singular to preserue one from the Falling-sicknesse if it be taken but once a moneth to the quantitie of two spoonefulls and that in a morning fasting The flesh of beasts is distilled on this manner Cut and chop the flesh small incorporate and stampe it vvith a tenth part of common salt after put it in a 〈◊〉 like vnto a gourd vvell stopped that so you may burie it in the earth set and 〈◊〉 passed round about with vnquencht lime and dung of horses halfe rotten to be digested in the same for the space of a moneth or thereabout during vvhich time you shall vvater the said vnquencht lime and dung often with vvarme vvater to stirre vp their heat and you shall renew the lime and dung three or foure times euerie weekeâ— for you must thinke that for vvant of heat the flesh might putrifie in steed of digesting And after they haue beene sufficiently digested vvhich you may know by seeing the grosser parts seperated from the more thinne and subtile the vessell shall be taken out of the dunghill and the head of a Still set thereupon the nose or 〈◊〉 being vvell luted and so it shall be distilled in Maries-bath diuers times ouer powring the distilled vvater againe vpon the residence or drosse remayning in the bottome so oft as you redistill it And after the fifth distillation you shall set aside the water to keepe if so be you had not rather circulate it to giue it the nature as it vvere of a quintessence As well the vvhites as the yolkes of egges are distilled after the manner aboâ—â—sayd but they must not be digested in the dung aboue fiue or sixe dayes at the most The vvaters thus distilled are more than restoratiues hauing the vertue to encrease the substance of the bodie and members as naturall flesh and nourishment doth CHAP. LXVIII Of the manner of distilling of restoratiues REstoratiues are prepared after diuers sorts notwithstanding the most vsuall and best is thus Take the flesh of a Veale Kid or Weather cut and chopped as small as possibly may be or else take musculous flesh which is called the vvhites of capons pullets fat and well fleshed hens after they haue beene well hunted and tired cut likewise and chopped small put vnto this flesh calues feet peeces of gold or rather the thin beaten leaues of gold put all in a glasse Still well luted with mortar made of flower whites of egges and a little masticke into this Still you shall cast for the giuing of some grace vnto the distillation and somewhat to mitigate the heat which it might get by the fire halfe a handfull of cleane barley a handfull of drie or new red Roses which haue beene infused in the juice of pomegranates or rose-water and a little cinnamome place them all in the Still as it were after the manner of little beds and strew thereupon the powder of the electuarie of cold Diamargariton or of precious stones and a little coriander prepared and finely powdred to discusse and waste all windie matter If you would make your restoratiues medicinable you may adde thereunto things concerning the disease that presseth as rootes and hearbes respecting the head in the diseases of the head as betonie penniryall staechados organie sage and others such like for the diseases of the reines the rootes and plants that are good to breake the stone for the Falling-sicknesse the seed of pionie and misletoe of the oake for the quartaine ague polopody scolopendrum and the rootes of Tamariske for the French disease the rootes of gentian enula campana and the wood guajacum and so of other things yet it seemeth vnto me that it were better that the cordial powders 〈◊〉 not be mingled among the rest for feare that their force which is thin subtile and verie fragrant should euaporate through the heat of the fire and that it would be farre better to straine the distillation through a linnen cloth that is verie cleane and which should haue the cordiall powders in the bottome of it there may likewise be added a quantitie of Treacle with some conserues as occasion shall be ministred the matter thus disposed of it shall be distilled in a stillitorie of glasse well luted as we haue said and in Maries-bath or else in ashes grauel or hot sand for by this meanes the distillation vvill taste least of the fire It will be good before the flesh be put into the still to be distilled that they should haue boyled a boyle or two in a new earthen pot to take from it the grosse excrements hanging about the same Againe it must be remembred that if there be any gold put into the distillation that it will be better to put in such as is wrought into leaues than grosse peeces because that grosse peeces in respect of their solidenesse consume but a verie little and with much adoe This is called a diuine restoratiue and must be giuen vnto the sicke partie prettie and warme Another manner of restoratiue after the Italians fashion Take a Capon or a good Henne which yet neuer laid egges let her or him be pulled aliue that so the bloud may be stirred and dispersed throughout the bodie after you haue pulled them â—â—ke â—out the guts and afterward stampe bones and all together in a Mortar putting thereto as much â—rummes of new bread as there is stamped flesh pound all together with a handfull of Seabious either greene or drie and the weight of a French crowne of the leaues of gold let it all settle a whole night after distill it adding thereto three pound of verie good Wine such as is of a ripe Grape Another manner of restoratiue Boile a Capon or some such other flying fowle whole and entire with Borage Buglosse Scariole Endiue Lettuces or other such like hearbes as shall be necessarie in respect of the disease and when it hath boiled till it seeme as rotten with boiling take the broth or supping and put it into the stillitorie afterward put thereinto also the flesh of partridge hen or other such flying fowle cut and chopt small and adde vnto these such other
to congeale and fixe the vapours raised vp thereinto they set veriâ— neere vnto the furnace a vessell vvith one bottome hauing a pipe of tin paâ—â—ing ouerthwart the said bottome through holes bored sloping in the same vessell and this pipe is shut vp into the pipe comming downe from the head and both these being well luted together then the foresaid pipe crossing through the vessell aforesaid is fastened to the vessell that is to receiue the distilled oyle this foresaid vessell hauing this pipe passing through the sides thereof and close fastened therein must be filled vvith coole vvater by the cooling whereof the vapours sent or carried from the head in this pipe of tin are congealed fixed turned into oyle and so drop downe easily into the receiuing vessell with greater profit and in greater quantitie and better than and if they had beene turned into oyle in the head by the cooling thereof with cold vvater Who so is minded to vse this meanes of cooling the vapours may doe it but notwithstanding that former of ours is no lesse beneficiall commodious and profitable neither doth it worke that discommoditie afore charged vpon it as experience teacheth and put case that it did so yet the inconuenience is taken away iâ— in steed of cold water you put in that vvhich is vvarme or else by onely couering the round of the head with cloathes dipt in cold vvater vsing to renew them oftentimes Continue in this sort your distillation without ceasing and keepe your fire in the 〈◊〉 degree or if need be augment and make it greater vntill such time as all the vapors be congealed one after another and that all the liquor vvhich carrieth them and whâ—ch is within the copper vessell be runned into the receiuer the signe and marke whereof is vvhen haâ—â—ng put in eighteene pound of water or thereabout you haue receiued backe about ten as also when as the drops distilling shall not any longer râ—lish any thing of the matter then you must giue ouer your distillation for feare the matter within your copper vessell should either be inflamed or else set fast to the boâ—tome of your vessell ceasing to flote aboue It shall be judged to distill in good sort and order and in reasonable temper if betwixt the drops distilling there be not as it were any space from the falling of one drop to the following of another in so much as that a man shall hardly be able to account the number of one or two and from hence as before is gathered the quantiâ—ie and force of the fire By this meanes the whole copper vessell is emptied in a short time for verie seldome is it longer in doing than sixe or seuen houres if so be the matter agree in heauinesse and vveight vvith the vvater of the vessell as from two pound of matter to eighteene pound of water You must note in this place that the oyle commeth forth now and then with the water and that the water which distilleth with the oyle commeth not onely of the simple but also of the water which was put in for the vse of the distillation which by the force of the boyling which it hath had with the said simple during the time of the distillation is become mixt by the force of the fire vvith the brayed matter and so hath brought along with it the whole strength of the same as may be judged by the smell and taste thereof being no other than that of the simple Wherefore this water which distilleth oyle therewith is not lesse effectuall yea rather more forcible powerfull and of better effect than that which is distilled of simples by a stillitorie because it tasteth more strongly of the simple than the others which were drawn by a stillitorie betwixt which there is no other difference but that the water distilled by a limbecke or stillitorie is that which the Sunne heating the earth hath broughâ— in for the growth nourishment and nature of the simple and the other which is mixed with the simple from which the oyle is drawne is so deepely ingaged incorporated and mingled in and with the brayed matter by the force of the fire as that it carrieth away obtayneth and holdeth all his vertue as the taste and smell doe shew which is in it for both the smell and taste doe draw verie neere vnto that which the oyle hath in it selfe howsoeuer it may seeme that the oyle should containe and keepe all the sauour and smell vnto it selfe seeing the oyle is as it were the soule and forme which giueth being to the said simple but in the vehement boyling of the said simple and water there is such a great dissolution and relaxation of the dissimilar parâ—s of the said simple as that the smell and taste thereof is communicated with both so that as well the water as the oyle doth retaine though yet not equally the taste and smell of the simple Furthermore you shall be assured how this vvater hath seâ—sed vpon the vertue of the simple vvherewith it hath beene mixt in the distilling of his oyle by this that if you vvould distill it once againe or many tâ—mes you shall find collected and gathered together in it the whole smell and taste of his simple as it falleth out in Aqua-vitae which hath in it the force of a great quantitie of Wine For the doing of this make cleane the copper vessell powre in thereto all the vvater which was distilled with the oyle dispose and see in order all thingâ— necessary in such â—ort as is wont to be done in the distillation of oyles of herbs wheâ— you see that of seuenteene pound you haue receiued one that is to say the first running that you must keepe for into it will be gathered all the vertue of the whole matter and so as that the vertue of it will be little lesse than that of the oyle CHAP. LXXIX Of the meanes how to seperate the oyle which is runned with the water in distilling IT is verie certaine that the oyle vvhich shall haue beene distilled iâ— a liquor vvhich by the meanes and â—orce of the boyling water wherewith it is mingled hath beene seperated and forcibly drawne from his â—â—â—ter and held off the same and with it also conueyed along into the 〈◊〉 And for this cause the oyle vvill be alwaies vvith the water buâ— notwithstanding not alwaies swimming vpon the water for sometimes it vvill be in the 〈…〉 and sometimes mingled all amongst the water if the oyle be more heauie measurâ— for measure than the vvater it vvill be in the bottome but if it fall out that the oyle by coldnesse be congealed as it were into cloudes and small tufts of vvooll then it vvill be mingled amongst the vvater Againe the oyle will goe to the bottome if it be made of a thicke substance and wâ—ll compact as is that of cinnamome cloues and other such like The oyles which confusedly for the time that they are congealing through the
cold goe crosse the water are the oyles of anise and fennell-seed and that by reason of a certaine proportion which they haue with the weight of the vvater Therefore for the seperating of the oyle vvhich the water hath carried along vvith it it were good first that the receiuer should haue his bottome somewhat sharpe pointed and that in the said bottome therewithall there should be a small hole which hauing beene stopped during the time of the distillation with Waxe oâ— cement should now after the distillation the water and oyle being growne cold by the operation of the ayre be vnstopped if so be that after attentiue beholding of the receiuer it appeare that the oyle is gathered into the bottome of it for so the cemeâ—â— or vvaxe taken away the oyle vvill come out and the vvater stay behind in the vessell if by stopping the hole in time it be your mind to keepe it there If the oyle 〈◊〉 aloft vpon the vvater if you vnstop the foresaid hole in the bottome the vvater will run out below and the oyle vvill stay behind in the receiuer if by mishap it doe not fall downe into the bottome of the receiuer first before it come into the viole prepared for it but this you must take heed vnto but and if the oyle be mingled amongst the vvater in manner of a cloud strayne the water through a fine linnen cloth vvhich afterward vvill be easily gathered together vvith a knife in such sort at that you may put it vp in a viole wherein afterward if need be you may turne it into a thin liquor by a small heat set in the Sunne or vpon hot ashes if the oyle swim vpon the vpper face of the vvater you shall seperate it in a furnace of digestion vvith a siluer spoone you may also vse other meanes to seperate your oyle from his fellow vvater as for example by a funnell of glasse putting your finger toward the poynt of it and vnderneath and doing the like oftentimes vnto tâ—â—t vvhich hath been done by the receiuer that is to say by powring of liquor into the said funnell You may likewise doâ— the same by the sucking of the vvater out of the receiuer for so you may sucke out all the water and leaâ—â— the oile in the bottome vvhich sucking may be performed by pipes of plaâ—e made after the fashion of those vvhich you see pictured here vvhich vvill draw all the vvater in a short time out of the receiuer as you see them vsed in France to cause vvater to runne in manner of a fountaine out of any bucket or other vessell wherein water is conâ—ayned CHAP. LXXX Of the faculties or properties continuance and vse of distilled Oyles SEeing that distilled oyles as vve haue before declared are the radicall humour of euerie matter and that such radicall humour is as it were the soule and forme which giueth being vnto all matter and vvhereupon depend the vertues powers faculties and actions of the said matter you need not doubt but that the vvhole and intire vertues of simples distilled is imparted vnto the Oyles drawne from them and that in a purer and most subtile manâ—â—r in as much as by such chymicall resolution the most subtile substances are seperated from the grosâ—er by being mingled vvherewith they vvere greatly weakeâ—ed and hindered from doing their effects and so it also commeth to passe that â—ooke vvhat vertue vvas in a pound of the simple is contayned in a dram more or 〈◊〉 of the oyle besides this such oyles haue this propertie amongst others that by a meruailous subtilenesse of substance vvhich they haue gotten by the fire they doe 〈◊〉 pierce into the most profound and deepe parts and quickly vvorke their â—ffects As concerning their lasting and continuance they vvill keepe long especially 〈◊〉 after they haue beene rectified that is to say yet once more distilled vpon ashes vvith a sâ—all fire in a retort you stop them vp in bottles of double glasse and such 〈◊〉 are armed and close stopt vvith Cement or Masticke or Waxe and Masticke 〈◊〉 tegether without giuing them any ayre except at such times as you vvould â—se them and whâ—ch then you cannot doe vvithout damage done vnto them for â—â—â—ing they be all ayrie and firie they cannot chuse but easily euaporate and spend â—nd that in such sort as that it may be euidently seene and discerned as amongst the 〈◊〉 will easily be found true in oyle of camphire As for the vse that is in drops if you take them simplie and alone by themselues â—â—hether it be into the bodie or vvithout as you shall vnderstand hereafter But to vse them to the most profit inwardly you must dissolue sugar in violet rose cinnaâ—ome or other such like waters and into it cast one or two drops of the oyle which you would vse and so make vp lozenges thereof CHAP. LXXXI A particular description of certaine Oyles that are distilled according to the former methode BVt the oyles of Seeds as of Anise Fennell Elder-tree Cummine and others are distilled after this manner Take such quantitie of Seeds as you please as fiue or sixe pound at the least and for the better bruise them grosâ—y seeing carefully to it that not so much as one seed conâ—inuâ—â—vhole put them into the vessell of copper poure in vpon them of cleare fountainâ— vvater â—iue and twentie or thirtie pound mingle them diligently together couer thâ— vessell vvith his head and doe in manner as hath beene said before The oyle vvhich distilleth first is of greater efficaâ—iâ— than any one for vvhich cause the receiuer may be twice or thrice changed This thing is vvorthie obseruation that oyle of anise-â—eeds in the time of Soâ—â—er cannot well be distilled because that the spirits thereof are too subtile and much more subtile indeed than those of Fennell vvhereupon it followeth that at the 〈◊〉 of the fire they doe easily spend by euaporation though it be guided and kept verie low and soft But the fittest time to distill them â—s Winter for how much the colder that Winter is so much the more it becommeth coagulate and resembling the cafphire vvhen it runneth downe into the receiuer After that you haue sâ—rayned it through a cleane linnen cloth all the vvater passeth away and the oyle 〈◊〉 behind in the linnen cloth and vvhich you must dissolue shortly after in a great glasse by the heat of a â—ire-pan and so the â—legme is easily seperated This is a singular oile whether it be taken alone by drops with wine or broth or sugar Lozenges for to comfort the stomacke helpe digestion and discusse winds for the 〈◊〉 also and diseases of the lungs as also for the mother whereupon it commeth that it sâ—ayâ—â—h the whites of women Fruits as of Iuniper berries c. by reason that they are somewhat more oylie than hearbes and seedes doe not require such quantitie of water as hearbes and seedes so that for a pound of fruits fiue or six
pound of water will be 〈◊〉 They must bee brayed sufficiently small put into the gourd and dealt with as seedes and hearbes are dealt withall The Oyle commeth forth first and afterward the water Spices and aromaticall things are distilled after the same manner that seedes are but in their distillation mingle not Wine or Aqua-vitae as some doe but onely pure fountaine water for Wine and Aqua-vitae rise vp presently without carrying wiâ—â— them the vertues of the aromaticall things whereas the water riseth noâ— vp without taking with it the aromaticall things The Oyle of Nutmegs swimmeth aloâ—t and so doth that of Mace For to distill Oyle of Cinnamome in excellent manner Bray a pound of Cinnamome in such sorâ— as that it may goe through a sieue but beat it not all to powder put it in a gourd and powre vpon it water of Buglosse Borage Endiue and Balme of euerie one halfe a pound let them stand together foure or fiue daies in the vessell well stopt then out of this gourd powre them into another gourd and set this gourd in an earthen pot with sand betwixt the pot and it and so set them both in the furnace first make a soft fire but after make it greater by little and little after that there is a measure distilled out after this manner take it away as the best for that which 〈◊〉 loweth is of a great deale lesse vertue than the first but yet may be kept to 〈◊〉 new Cinnamome in After the same fashion you shall distill Cloues Pepper Angelica Galanga c. See in our secret remedies CHAP. LXXXII Of the manner of extracting Oyles out of Wood. FOr as much as the oylie substance of wood is more â—enacious and clammie by reason of the slyminesse thereof therefore the extrâ—câ—ing of the â—ame is diuers from that of hearbes and seedes and is not 〈…〉 but 〈◊〉 greater cost and drawne and gathered with greater 〈…〉 and industrie than those of seeds and plants which we haue entreaâ—ed of before know well that some doe accustome to draw Oyles per desâ—â—nsumâ— as they vse 〈◊〉 call it in two vessels of earth set one vpon another and a plate of yron with a hole in it betwixt them both but such Oyle is nothing worth and tasteth for the most part of I cannot tell of what adustion but the best is to draw it per ascensum that so you may haue that which is excellent good faire and penetratiue the manner is such Make your furnace of matter and forme as aboue sauing that in the vppermost part of it you must haue a cleft or open place for the more easie placing and disposing of the necke of your vessell The vessell shall be fashioned like a Bladder Corner or bagge of a Shepheards Pipe called of the Chymists a reâ—ort it must be of glasse or else of earth and varnished and leaded within and of such bignesse as that it may containe a dozen pound of water hauing a necke of a foot and a halfe long or a foot long at the least and bending downeward It is to consist of two parts the one of them stretching from the bellâ—e of the said bladder forward some six fingers long and for thicknesse so made as that ones hand may goe into the orifice of it to make cleane the said vessell within and the other growing euer lesse and lesse euen vnto the end must be made to ioyne with the former part by the meaâ—es and helpe of some fastening matter as glue or cement of Bole-armoniacke and yet in such sort as that they may be set together and taken asunder when need shall require This is the figure and shape A The Retort of glasse or earth vernished within and leaded B The orifice of the Retort for the taking in of matter into the bellie and bodie and for to giue way also for the making cleane of the said bellie and which for that purpose must be made larger than it is pictured here for else the hand cannot enter into it C The other part of the Retort into which must be inserted the nether part of the Retort which must haue a ring about in the place where the two parts shall be cemented and luted together D The Pipe which must be narrow and sharpe-pointed to the end it may be inserted and put into anie sort of glasse-violl or bottle If you haue not the benefit of a furnace you shall place the Retort in fit and conuenient sort within an earthen panne or in stead thereof in a vessell or pot of yron good and wide and filled with sand or ashes or without anie thing in it and that vpon a brandrith if there be need of vsing a verie great fire as we see it daily practised amongst the Apothecaries Wherefore to draw oyle out of oylie wood you must first make it small and bring it into pieces in such sort as Turners doe with turning of wood and not with anie Saw or anie other edge-toole neither yet must you make it like powder for in boiling it would too lightly and easily rise and swell as also those gobbeâ—s and lumps which are cut by edge-tooles or other instruments doe hardly and with great difficultie yeeld anie oyle put into the Retort two pound of this wood diuided into pieces after the manner of the Turners and as much Aqua-vitae for the steeping and infusing of it let them infuse together certaine daies This Aqua-vitae by reason of his subtlenesse pierceth more easily than any other liquor and likewise without any difficultie separateth and forcibly draweth the oyle from his proper subiect and yet in the meane time in neither changeth nor corrupteth any manner of way the nature of the said oyle because it draweth neere vnto the temperature of oyles which is the cause why we mingle with the wood Aqua-vitae rather than common water howsoeuer I do not any thing doubt of the maner before described about the distillation of oyles hearbs seeds in which is vsed the vessell of Copper with a head powring thereinto some cleare fountaine vvater as though it could not be verie certaine and profitable for the extracting of oyles of vvood vvere it not that vve doe â—eare more than any thing else the ouer great and vehement boyling thereof proceeding of the disagreement of the drinesse of the matter and moisture of the vvater vvhich might hinder the course of our distillation Adde hereunto also that such kinds of oiles can hardly rise to the inner top of the head if we see this fashioned copper vessell When as the vvood hath beene sufficiently infused place the earthen pan in the vppermost part of the furnace vpon the barres of yron set the retort within this earthen pan with sand in the emptie spaces betwixt as also couered ouer vvith sand cause the necke to passe through the cleft made in the vppermost part of the furnace and to turne downeward towards the receiuer into the mouth vvhereof it must
be close joyned and as carefully and firmely luted vvith cement as may be afterward by little and little put the kindled coles vpon the grate and sometimes it will not be amisse to lay them vpon the retort vvherein the matter to be distilled is inclosed if it like you not better to set an earthen pan ouer it in forme of an head and that to reuerberate and beat backe the heat againe vpon the said retort These things accomplished you must see to the ordering and continuing of your fire increasing it by little and little as reason shall require euermore carefully looking vnto the sequence and successe of the vvorke vntill such time as the Aqua-vitae before infused be all of it distilled for this is it vvhich commeth â—orth first in the distillation and is gathered into the receiuer then after this commeth the oyle pure and all alone vvithout any thing mixt with it and that in such store as a man could not looke for the like of any manner of putrifying of the matter vvhatsoeuer keepe vvell this Aqua-vitae to serue you againe for the sâ—me vse because it still is getting some part of the facultie of the matter wherewith it is mixed and there is nothing to let vvhy it may not serue twice yea thrice When the receiuer is taken away you must put another in his place halfe full of cleare water that the oyle may distill into it this vvater vve allow in the receiuer in respect of the impressions vvhich the fire may haue made by too vehâ—ment a boyling in the oyle that by the meanes of this vvatâ—r the same may be conected and taken away and the oyle also kept the better from euaporation vvhich thing is yet the more fâ—â—ly atchieued if you set your receiuer in a bason or other vessel full of cold vvater changing and renewing the same from houre to houre till the distillation be finished You may also change your receiuer if you thinke good once or twice the better to know the differences of your oyles The distillation accomplished vvhich you shall gather by the markes before set downe you shall sepâ—rate the oyle from the vvater by the meanes also aboue set downe and at the same time or before any of these things done take your retort from the fire and take off his necke emptying the bellie of the drosse and excrements setled and staying behind vvhich afterward you shall temper with vvater so oft as that hauing strayned them and boyled them againe they come foâ—th thicke and small like pap-meat which is also good for the same diseases that the oyles are good for After this order is the wood Guajacum distilled vvhich is singular good for the vlcers and paines happening in the French-pockes The oyle of the Ash-tree and this is good to be vsed in cold distillations and to the helping of the morphew and palsie taken also inwardly it is singular good for the diseased of the spleene the oyle of Iuniper-wood is a special good thing in the comforting of the reines and matrix CHAP. LXXXIII Of the manner of drawing Oyles of Gums and first of those that are liquid FOr the distilling of Oyles of Gummes you must vse the same furnace and retort wherein you distilled your oylie vvoods but to tell you the truth they are not distilled without much paine by reason of their glutinous clamminesse giuen to hold fast their radicall humour and moisture And vvhich is more there are as many wayes of drawing oyles of Gummes as there are differences of Gummes For some are liquid that is to say in substance like birdlime vvhich vvill hardly be kept within his bounds such is Turpentine liquid Storax and such other like vvhich participate more of an oylie qualitie than of an earthie and so are easily resolued with a small fire The others are hard as is incense benjouine and masticke vvhich require a reasonable heat to be mollified vvith Some againe are resolued with a vvaterie humour as Myrrhe and Gum arabicke Therefore to distill liquid gums and to draw out their oyles there may two waies be taken the one is such as hath beene vsed of a long time and the other is new after the first way you may distill oyle of Turpentine thus Take cleare Turpentine as much as you please and for â—uerie pound take of the ashes of some hard and strong vvood two ounces or small sand vvashed grauell or the powder of brickes to keepe the Turpentine for rising high and swelling put all these in the retort vvhich you shall set within the earthen pan in the furnace as you did in oylie woods in the beginning you shall haue but a gentle fire to draw out the vvater vvhich vvill first come forth and after make it bigger for the distilling of the Oyle It is likewise distilled another and that a new vvay Take two pound of Turpentine and eight pound of fountaine vvater that is verie cleare put both into the retort together and distill them at a reasonable fire following the order set downe for oylie vvoods The Oyle vvhich you shall gather vvill be most pure and fine of a verie cleare and bright colour of a sweet smell and pleasant tast vvhich properties are not to be found in the oyle which is drawne after the common and ordinarie fashion and this commeth to passe by reason of the vvater tempering the qualities conceiued and bâ—gotten in the matter distilled by the force of the fire and heat of the vessell vvhich otherwise would haue begotten some fierie impressions therein had not the resisting qualitie of the vvater vvithstood the same by his moisture and that so much the more for being likewise receiued into a receiuer halfe full of faire and fresh vvater vvhich affordeth another good helpe likewise vnto the same of all which helpes the common manner of distilling this oyle vvith sand and ashes hath not one as is too apparant in the vnpleasant taste and blackish or sad yellowish colour and that it is not fit to be vsed about the bodie outwardly so farre is it off from being worthie to be taken inwardly vvithout the endangering of the sicke partie beside the vnpleasantnesse of the tast but this vvhich is distilled vvith vvater is singular good for all manner of diseases for which it is so highly commended of all men as namely for the shortnesse of breath stone colicke and diseases of the lungs being taken inwardly in the quantitie of two drams as also to take away scarres remaining freckles staines and other spots of the skin being applied outwardly But and if you desire to know vvhen your Oyle is all distilled then you must marke and see vvhen it ceaseth to runne out of the retort into the receiuer for then the distillation of the best and most excellent Oyle is finished And in case you yet desire to draw some more oyle out of the rest of the matter remaining within the retort you may doe it verie easilie if
there is a little white wine after that it is cold and the moisture thereof taken away they distill it in a retort In any case there must heed be taken that it boyle not in distilling as in Turpentine and honie for such liquors being heated doe easiâ—ie swell and rise vp Wherefore there must be made but a soft and gentle fire at the first and then afterward increased and the stillitorie cooled againe to hinder the boyling vp of it you may cast in some small lumps of lead wrapt vp in paper or the leaues of Iuie or small grauell c. This oyle is singular good for to suppurate and ripen impostumes asâ—wage paine comfort the hard and strayned sinews and for the palsie The water distilled before the oyle doth meruailously heale all sorts of wounds if they be washed therewith and a linnen cloth wet therein laid vpon them You may distill after this manner benjouin ben ladanum and other such like gums you must also note here in this place that hard gums may be distilled with water as the oyles of hearbes and seeds before specified CHAP. LXXXV Of the manner of extracting Oyles out of Myrrhe Sâ—â—rax Calamite Gum arabicke and suâ—h other like MOst certaine it is that the liquor which is extracted and drawne from Myrrhe Storax calamite and Gum arabicke is not an oyle but a grosse slymie and glewie matter vvhich is perceiued and knowne because they take not fire yea and if you meet vvith any of them at any time that vvill burne then know that it commeth by the mingling of some other oyle therewith and Aqua-vitae Take therefore verie new egges and make them verie hard in hote vvater afterward cleaue them in the middest and take out the yolkes and in their place putting as much Gummes and that before they be cold joyne the two parts of euerie one of them together againe and making a hole through the peeces of the smaller end hang them in a caue to the end that the moisture of the place may cause the Gumme whether it be Myrtle or Storax calamite therein inclosed to resolue the more easilie set vnder euerie egge a viâ—le and there will drop downe into it a maâ—ter much like vnto honie or thinner This done gather that which is distilled into a viole and set the same verie vvell stopped dâ—epe in the horse-dung to the end that by his heat being good to alter and putrifie the slymie qualitie of this matter it may be corrected and made more moist and like vnto oyle Fiorouanto an Italian Empericke in the seuen and fiftieth Chapter of his second Booke and the thirteenth Chapter of the fourth Booke of his Vexations prepareth the oyle of Myrrhe six this manner Take of elected and true Myrrhe 〈◊〉 ounces of Aqua-vitae without any flegme twelue ounces mingle them together in a retort of glasse vvhich you shall set vnder horse-dung verie hote the space of 〈◊〉 dayes afterward distill them in Maries-bath till all the water be risen and wholly gone then you shall see in the bottome of the retort oyle vvhich you shall straine through a linnen cloth and keepe it to preserue the face a long time and continue it in his young and youthfull brightnesse and freshnesse This oyle is a veriebalme to conglutinate and heale wounds speedily as also to cure all other inwarddisease in taking two drammes thereof inward it is good also for the deafenesse of the eares Looke for the larger handling of the distillation of oyles in our Booke of secret medicines The Silke-worme CHAP. LXXXVI Of the profit comming of the Wormes that spin silke THe good Huswife vvhich hath the ouersight gouernement and dâ—sposing of the cattell must not make lesse account of the Silke-wormâ— than of the Honie-bee For besides the pleasure which she may conceiue of the meruailous industriousnesse of this little beast in making and spinning of Silke she may also reape an incredible profit of so excellent a worke which honoureth and maketh men glorious being attyred with the pompe of this workmanship and piece of cunning skill insomuch as wee see that Kings Princes Gentlemen Prelates Iustices and other great and notable personages are vsually decked and apparrelled with the trauaile of these prettie creatures And which is more the silke serueth not onely for the apparrelling of men but also for a singular remedie to comfort the heart that is sicke and to reioyce and recreate all the heauie and troubled spirits of anie one as wee may well vnderstand by that famous conâ—ection called of the Physitions Alkermes which being compounded for the most part of the decoction and infusion of Silke in the iuice of Kermes and being taken inwardly it is a verie soueraigne remedie against faintings and swownings Wherefore the good wise or Mistresâ—e of our Countrey Faâ—me shall make great account of the keeping of Silke-wormes to the end that shee may reape the profit of the sale of the Silke which shee shall gather from them yearely which profitable practise is verie well knowne amongst the wiues of Tourraine here in France CHAP. LXXXVII Of the situating of a place to keepe Silke-wormes in IT is necessarie also that the carefull Huswife for the vndertaking of the gouernment of Silke-wormes and for the making of her best commoditie thereof doe chuse out some conuenient place about the Farme for the better ordering and keeping of them and it must be rather high than low hauing a good ayre and without moistnesse being so prouided of Windowes as that the Sunne may come in at them both morning and euening if it seeme good vnto such as haue the charge to gouerne them These Windowes must be such as will shut close or else are glased or paper Windowes or of fine Linnen Cloth to the end that when it raineth or bloweth in cold weather or in moist they may be kept verie close and fast shut for who so faileth to gouerne and prouide for them in this sort it commeth to passe without doubt that these prettie creatures being tender at all times cannot escape but die when anie hard weather commeth He must likewise haue Nets and Cords before the Windowes to the end that the paper-Windowes being opened the Sparrowes Swallowes and such huâ—tfull birds may not gâ—t in to feed vpon these Wormes Neither Cocke nor Henne must come in heere for they would so rauenously feed vpon this little Worme as that they would be readie to burst The â—loore must be kept verie cleane and the walls without holes or crâ—uises by which neither Crickets Lizards Rats or other like vermine may enter and get in to kill and spoyle these little things either night or day In it there must be ouerthwart partitions with pillars and vpon them shall be fastened manie boords or hurdles made of the stalkes of Roâ—e-trees for to pleasure this small wretch withall and these before you set anie Wormes vpon them must be sprinkled with a little vineger and rubbed with sweet hearbes because they loue
also must be separated from the single to the end that they may make the fairer silke and especially there must choice be made of such people as are the best workefolkes both â—or to know the silke as also to draw it out with such discretion as that there may â—come the most profit of it When the Wormes shall be out of their huskes then you must make choice of the best for encrease and breeding those which are the grossest and blackest are the strongest and affoord better egges than anie of the oâ—her You must likewise take more females than males and for the knowing of â—he one from the other the eyes of these creatures doe sufficiently testifie thereof â—or the females haue thinner eyes and not altogether so blacke as the males They must also be put asunder and white Linnen clothes spread or rather leaues of Paper vpon little Tables for to receiue their egges The Paper is more naturall â—nd commodious than the Linnen because it may be the better raked ouer with 〈◊〉 knife to draw together the egges thereupon without making of anie spoyle 〈◊〉 all As concerning the diseases whereunto these little creatures be subiect When they haue not beene so carefully looked vnto as they should to be kept cleane when the â—â—old Northerne wind or the hot Southerne Sunne hath molested them as also when â—hey haue eaten too much then they become sicke wherefore you must keepe â—hem cleanely stop the windowes and holes by which the cold windes doe enter and get in and carrie coales of fire that doe not smoake into their lodging setting thereupon Frankincense or Sawsages cut in slices for they so loue this smell as thaâ— it presently cureth them as also besprinkle them with a little Malmesey or Aqua-vitae If they haue beene troubled with too great heat of the South Sunne there must be sprinkled vpon them Rose-water If they haue ouer-eaten themselues the contrarie diet will cure them as the keeping of them three or foure daies without eating anie thing If there be anie of them that are spotted with anie duskish blewish or yellowish colour and that there appeare withall vpon their bellies a certainâ— humour that doth wet them they must be speedily taken from out of the companie of the rest and carried out and in the morning before the Sunne rise set the whole and sound in the ayre for some small time and afterward put them in their places againe and then it will be good to sprinkle them with good and strong vineger and to annoint them with Wormewood or Sothernewood and also to giue them ayre making them likewise to feele the force of the Sunne prouided that the beames thereof doe not â—ouch them and you must looke also that the windowes bee so placed as thaâ— the morning ayre may season and send his breath throughout the whole house The end of the third Booke THE FOVRTH BOOKE OF THE COVNTRIE HOVSE That there are two sorts of Medowes CHAP. I. Of Medowes and their difference IN our former Treatise wee haue runne through those things which belong vnto the husbanding and ordering of Gardens and Orchards and now it requireth that wee speake of Medow Grounds vvhereupon consisteth the greatest meanes of feeding and bringing vp of Cattell to the end wee may perfect and accomplish our fore-appointed purpose The thing therefore called in our French tongue Prâ— may seeme to be borrowed from the old word Prat and both of them to signifie and point out a thing that is readie and prest to doe the Master of the Farme and Farmer seruice without putting him to anie paines in respect of the labouring or husbanding of them but this must be vnderstood of Medowes hauing their prey and maintenance about them namely such as are those which are fed and watered with the Marne on the one side and the Riuer Aube on the other which is about some hundred and fiftie leagues of square Countrey as also those about the Riuer called Veselle which of all others doth most abound in Medowes It is in like manner in the free and reclaimed grounds from Barle-duâ— to Vitrye in Partois and from Louemont to Vassie in Thierache all along the little Blondelle as also along the great and small Morin in our Country of Beauuoisis Such medow grounds doe not â—eare stormes and tempests as Gardens and other arable grounds doe but with little cost and charges they yeeld their double reuenue and profit euerie yeare the one of Hay the other of Pasture Medowes are of two sorts the one drie the other â—oist The drie craueth not the helpe of anie water to be watered withall except the raine because it is in a fat place and where it hath full store of refreshing â—uice and in such places Hay doth grow of his owne accord and that a great deale better than where it is forced by casting of water vpon it The moist medowes haue also seldome anie need of watering because most commonly they lye alongst the bankes of some great or small Riuers which feedeth and nourisheth them as those which lye here in France by the Riuers of Marne Aube Blondile and Morin and in England by the Riuers of Thames Trent Seauerne Auon Teame Ouze Wye and such like and these medowes are for the most part plaine and leuell grounds because the inundations of these Riuers washing them ouer at least once or twice euerie Winter the Moalâ—s and other silthie vermine which hurt the earth are destroyed and these Medowes are euer more fruitfull and more aboundant in their encrease than the higher Medowes are but the grasse is nothing neere so sweet and so pleasant neither feedeth so soundly nor so suddenly Whence it commeth that the husbandman keepeth his high-land hay for his cattell which are to be sed and his low-ground hay for those which worke CHAP. II. What grounds are good for Medowes and how to make new Medowes THe ground that is fat and full of iuice although it be nothing at all helped either by small Riuer or Brooke is good to bring forth hay so that such place be not exceeding farre from some small Brooke standing water or little Riuer or at the least that it be moist at the bottome and such as wherein if that one make a reasonable deepe ditch he may find good store of water for moisture is one of the nurses of hay Where such â—at and iuiceground is not there may Medow ground be made of what manner of earth soeuer it be whether it be a strong slight or leane earth so that you haue close by it but this one commoditie of a little Brooke to water it and that the field lye somewhat sloping or descending not verie low nor verie flat as wherein the raine water or other of anie small Riuer taking sometimes ouer the same doe not vse to dwell and stand anie long time but passeth and runneth away faire and softly without anie â—arrying Wherefore I agree and must needs confesse
the same and into which the fish flie when they are taken then is this net plumbed with lead all along the lower side and floated aboue with bigge round floats of Sallow-wood to keepe the net from sinking it is but onely poled at the two outmost ends the just bredth of the net this net is to draw ponds riuers or meares withall then is there the flew and stand net vvhich are without rods plaine single nets onely as it were farced or lined before with another strong net euerie mash being sixe or eight inches square these nets are to fish vvithin narrow brookes blind dikes and other small rundles the stand net being prickt downe first and the flew drawing along vnto it then is there the leape net which is made square with many rods running one into another and this is fastened vnto a leape made of Oziers and are onely to take Eeles or other fish in mill-dames or other such lake strait places for the shoue net spade net or casting net they are only to fish in holes so is also the augure which is a sharpe instrument of yron made thinne with many sharpe teeth and so striken into holes or muddâ—e banks vvhere they vvill many times catch a verie great aboundance of Eeles Besides these there are diuers other engines as hookes lines the angle and such like but none of more vse than these alreadie spoken of CHAP. XIIII That Fish-pooles must be looked vnto and the sides thereof repayred BVt and if you mind to reap any profit by your fish-pooles or fish ditches you must haue care to lay them drie euerie sixe yeare at the least and to dresse them euerie three yeare taking away the reedes bulrushes and broad leaues of vvater-lillies and other vvater-flowers for these hinder the Fish that they cannot sport themselues and maketh them eat muddily and of a bad taste You must likewise chase and driue away vvater-rats or else take them vvith some engine as also the Otter and Beauer as mightie spoylers of the fish-pooles These two tyrants are found in greater number in Loraine than in our true and naturall Countrie of France Furthermore you must haue care that there be not much shooting in Gunnes at the vvild-fowle which is found to haunt therein because such shooting astonisheth the fish and killeth it oftentimes Againe there are other meanes for the taking of such wild flesh neither is the crosse-bow so daungerous vvhether it be the tiller or the bullet It is true that the long-bow is the most singular of all and performeth the action of killing as wel as the Turkish bow vvhen it is drawne lustely and by one vvhich hath a good sight The greatest charges of the fish-poole is the keeping of the bankes and causey the vvater-stops slâ—ces and ditch ouer against the poole made for the receiuing of thâ— vvater during the time of the fishing as also to rid it of mud and vnprofitable weeds as being the cause that the water when it is not of any strong current becommeth couered as it were with earth yea and though it be of a good fresh Spring yet they are the meanes of the stopping and drying vp of those Springs and to cause them to diuert and turne their courses another way wherefore all good housholders must be furnished with yron to repaire the grates and flints and hard stones for the maintenance of the causey As concerning the pondes and ditches for fishes they must be often dressed repleâ—shed vvith new stores and also refreshed with small ware for to be alwaies taken away and neuer adding any thing to doth pull downe the greatest heapes of store Againe the good farmer is carefull and diligent alwaies in his taking of fish 〈◊〉 cast the small backe againe into the water and not to kill them out-right if he can auoid it It is true that for further profit and thrift he vseth to pricke about such ditch or pond great plentie of Willowes and some also doe plant the Aller and Elme in the same place for to gather fire-wood of for the houshold others againe doe plant the Aspe and Poplar-tree and euerie one of these according as they find their ground best disposed to beare the one or the other CHAP. XV. Of the feeding of Fishes in their Pooles Ponds and Ditches IT is most certaine that the Fishes abiding in the Sea or streames and running riuers haue greater store of vitaile then those vvhich are shut vp in pooles ponds ditches and stewes for such as haue their full scope of libertie in the Sea and streames doe alwaies meete vvith one reliefe or other brought vnto them by the course of the vvater besides the small fishes which are the food and â—ustenance of the greater but the other shut vp and inclosed in safegard cannot goe forth a hunting aâ—ter any prey It vvill be good therefore someâ—imes to cast them in of all sorts of small Fishes the bowells and entrailes of great Fish tender figges cut downe crackt Walnuts soft ceruises boyled fresh cheese lumpes of white bread certaine fruits chopt small all sorts of salt â—ish and such other like victuall for and if the fish be not fed and made fat vvith meat vvhich the housholder or farmer shall giue vnto them vvhen they shall be carried either to hall or market for my meaning is that the good farmer should make his profit of all things the leannesse thereof vvill manifest that they vvere not taken in any full Sea at their libertie but in some place of gard and restraynt and so they vvill not sell so deere by much And sometimes it vvill be good to cast vpon the pooles and ponds the fresh leaues of parsley for those leaues doe rejoyce and refresh the Fishes that are sicke Besides to keepe your Fish-ponds well turâ—t as vvas before said so as they may haue store of greene grasse in them is an excellent reliefe for fish and food which they vvill desire as much as any other for they vvill sucke and feed vpon grasse exceedingly therefore when grasse is in the prime and hath full bit vpon it if you gather large turfes thereof and pin them fast downe vnder the water they will feed and â—atten the Fish wonderfully the chippins of bread or other crusts which come from the farmers table although they be greasie and foule yet are they a verie good feed for fish so is also the clotted bloud of beasts as sheepe oxen or any other kind being cast into the pond morning and euening the young brood of Waspes when you find their neasts being cast into the water is a food that fish will delight in before any other CHAP. XVI Other more certaine and approued wayes to take all manner of Fish especially with the angle and other instruments AS for that vvhich hath beene before written being onely the secrets and experiments of the French practise I doe not hold it sufficient for the satiâ—faction of euerie judiciall Reader
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
Nutmegs small at both ends and bigge in the middest and it is not much to be 〈◊〉 onely it is a little sooner apt to sinke and you may thereby strike before the fish haue fully bitten others shape their corkes in the fashion of a Whirle or of a little Apple round and flat on both sides and this corke is not amisse to angle with at great fish because it being not so apt to sinke will flote till the hooke be fastened and that the fish beginneth to shoot away with the bait so that the Angler then striking can seldome or neuer loose his labour The next instrument to these which belongeth to the Angle is your Hooks which are of diuers shapes some being bigge and some little and some of a meane betweene both according to the fish at which you angle The best thing to make your hooks of is either old Spanish needles or strong wyar drawne as neere as can be to that hardnesse of temper which being nayled and allayed in the fire you may bend anie way Now the best way to soften your wyar before you worke it is to hold it in the blaze of a candle till it be red hot and then let it coole softly and gently of it selfe or if not thus then roule your wyar vp put it into a charcoale fire till it be red hot and then let it coole at leisure As touching the making of your hookes you shall onely with a paire of plyars bend them to what proportion you please and then with a sharpe file make the point and â—eard as sharpe as may be and batter the lower end flat to which you must warpe your line But because the trouble of making is a little noysome it shall be best to buy them from such as make a liuing or trade thereof and to buy of all sorts euen from the least to the biggest as well double hookes as single the double which is for the Pike or bigger fish and the single which is for the Pearch Trout or middle sort Your double hooks are as it were two hooks of one piece of wyar turned contrarie waies one from the other This double hooke must not be fastened like the single to the line but to a strong wyar ioyned vnto it of a handfull long or more being well wound about and warped with a smaller wyar then to it another wyar of the same length warped as aforesaid and by linkes ioyned together and then the line fastened to the last linke and these are called armed hookes because they desend the hooke from shearing or biting in pieces with the teeth of the greater fish Now for your single hookes you shall thus fixe them vnto their lines Take a length of your twisted haires containing that number which is fit for your hooke and hauing made a loope at one end lay the other end vpon the inside of your hooke then with a silke thred of the colour of your line whip and warpe the hooke round about as thicke close and strait as may be and then running the last end through the whole warpe draw it as fast as you can then cut it away close by the warpe After your â—ooke iâ— thus fastened you shall plumbe your line which is to fasten certaine pieces of lead according to the bignesse of your line about it some being in length about a quarâ—er of an ynch some halfe an ynch and some more according to the bignesse of your corke and the weight of the hooke for these plummets are but to carrie downe the hooke to the bottome neither being so heauie to make the corke sinke nor so light as not with the smallest touch to make the corke dip into the water You shall vnderstand that your first plummet would be a foot from the hooke the rest not aboue an ynch one distant from another not being aboue fiue or seuen at the most yet some Anglers vse nine but it is not much materiall There is in the plumbing of lines three seuerall fashions of plummets vsed as one long another square and the third in a diamond forme yet all to one purpose and the long ones euer the best being smoothly and well fastened to the line for feare of catching hold vpon weeds or other things in the bottome of the water Besides these instruments before spoke of you must hauâ— a Musket bullet which fastened to a line shall serue to sound the depth of the water where you angle that thereby you may plumbe your lines the righter and set your corke in his due place then you shall haue a large ring of lead six ynches at least in compasse and made fast to a small long line through which thrusting your rod and letting the ring fall into the water it will helpe to vnloose your hooke if it be at aniâ— time fastened about weeds or stones which lye in the bottome of the water then you shall haue a smooth board six or seuen ynches square and cut battlement-wise at each end vpon which you shall lap your lines you shall haue a boxe for your hookes a bagge or horne for your baits and another boxe for your flies both aliue or dead you shall haue needles silke thred wax and loose haires then a roule of pitchâ— thred to mend anie cracke in the angle-rod also a â—ile a knife a powch with manie purses and lastly a fine basket of small wands which shall hang by his side to put the fish in which the Angler takes and a small round net fastened to a poles end wherewith you may land a Pike or anie other great fish Againe an Angler must be verie carefull in his apparrell by no meanes wearing light or gaudie sutes which may giue affright to the fish but of the darkest colour you can prouide as russet tawnie or such like and of the plainest fashion without hanging sleeues or any other wauering thing because they are blinks or scarres which afright fish it would be warme for your owne health sake you must also keepe your head and feet drie for the contrarie breeds feuerâ— and other ill sicknesses Touching the seasons best to angle in they are from Aprill till the end of October and the best houres from foure in the morning till nine and from three in the afternoone till fiue in the euening the wind blowing from the North South or West and the ayre temperate as inclined to warmenesse but to speake a little more particularly you shall vnderstand that if the day be darke close and lowring or haue a gentle whistling wind playing vpon the water it is good to angle in or if a fine miâ—zeling dew of raine fall gently without violence the fish will bite the faster also after flouds are gone away and the riuers are come within their owne bankes and the water clearest it is good to angle in Againe for your Summers angling you shall chuse the coolest time of the day for the
heat is not good but for the winter angling you shall not make anie difference of times if the day be calme for all houres of the Sunne are alâ—ke onely the noone-tide is esteemed best If the water where you angle ebbe and â—low the best time of angling is at an ebbing water but in those places where the â—yde is not great there the time of flowing is preferred also lastly whensoeuer you see the Tâ—out play or leape aboue water and the Pike shute in the pursuit of other â—iâ—hes it is then a verie good time to angle in and all times and seasons contrarie to these before rehearsed are vild and naught to angle in After the knowledge of seasons you shall know the best manner how to stand and place your bodie whilest you angle for if you angle in anie pond or standing water then you shall chuse that place which is deepest blackest and least transparent shadowing your selfe vnder the banke or so as your shadow may be carried from the water for it euer breeds a fright vnto the fishes but if you angle in anie riuer you shall chuse that place which is deepest and clearest and here also you shall striue to conceale your selfe as much as is possible by standing behind trees or bushes or anie thing else that may couer you Next to this you shall know the haunts of fishes as thus the Carpe Eele and Tench doe euer haunt muddie places the Carpe lying in the bottome thereof the Tench amongst the weeds and the Eeles vnder stones or other couert the Breame the Cheuine and the Pike haunt euer the cleare and sandie bottome the Pike where you see great store of small frie the Cheuine where the streame runneth swiftest and the shade is greatest and the Breame where the water is broâ—dest and the depth giueth greatest libertie also these three delight more in ponds than in riuers The Salmon hath his haunt in the swiftest and broadest riuers whose channell falls into the sea The Trout loueth smaller brookes the current being cleare and grauellie and lodgeth most in deepe holes so doth the Pearch also onely he abideth most in the creekes or hollow places which are about the bankes The Gudgin the Loach and the Bulhead haunt shallow waters The Barbel Roche Dace and Ruffe haunt the deepe shadie places of those waters which are mixt with more â—and than grauell or where the clay is firme and not â—â—imie and loue to lye vnder the shadowes of trees or bushes that grow on the banke The Luce or Lucerne haunteth the broad and large meares being deepe and still and euer lodgeth in the bottome thereof The Shad and Tweat haunt those waters which are brackish deepe and accustomed to ebbe and flow and where they haunt there commonly is found both the Muller and the Suant all which loue to lodge close and flat at the bottome so it be rather clay than grauell Next to the knowledge of the haunts of fishes you shall learne to know the seuerall baits which besides those formerly described which are indeed French secrets there are manie other and may be reduced to two kinds Liue-baits and Dead-baits your Liue-baits are wormes of all kinds especially the Red-worme the Maggot the Bob the Dore browne Flyes Frogges Grashoppers Hornets Wasps Bees Snailes small Roches Bleakes Gudgins or else Loaches your dead-baits are pastes of all kinds of which we haue exprest diuers before and their vse yong brood of Waspes dried or vndried clottered Bloud Cheeâ—e Bramble-berries Corne-seedes Cherries and all sorts of flies made of silke and feathers so liuely that they will many times deceiue a good iudgement of which there are diuers as the dunne flie the stone flie the red flie the yellow flie the blacke flie the darke yellow flie the moorish flie the tawnie flie the Waspe flie the shell-flie and the cloudie darke flie Now for the seasons in which all these seuerall baites are to be vsed you shall know that the Red-worme will serue for small fish all the yeare long the Maggot is good in Iulie the Bob and Dore in May the browne flies in Iune Frogges in March Grashoppers in September Hornets Waspes and Bees in Iuly Snailes in August all pastes are good in May Iune and Iuly dried Waspes in May Sheepes bloud and Cheese in Aprill and for Bramble-berries or Corne-seeds they are good at the fall of the lease onely Lastly for your dead flies the dunne flie is good in March and Februarie the stone flie is for Aprill the red flie and the yellow flie are for May the black flie the darke yellow flie and the moorish flie are for Iune the tawnie flie for part of May and part of Iune the Waspe flie and the shell flie are for Iuly and the cloudie darke flie for August Now for the preseruation of all baits especially the liuing ones for the dead doe not so soone perish you shall vnderstand that they must not be kept all together but euerie kind seuerall by it selfe and nourished with such things as they delight in and first for the Red-worme you shall put them into a bagge of red cloth and chopping a handfull of Fennell mix it with halfe so much fine mould and put it to the wormes and they will not onely liue long therein but also scoure and seed Some put mosse amongst them others put Paâ—sley or sweet Marierome neither is it amisse but the first is best and will keepe them full two moneths in perfection For the Maggot you shall mix with them Sheepes â—allow or little bits of a beasts liuer The best way to scoure them is to put them into a bagge of blanketting with sand and hang them where they may haue the ayre of the fire for an houre or two For Frogges and Grâ—shoppers you shall keepe them in wet mosse and long grasse moistened euerie night with water As for the Bob Cadys worme the Canker and such like you shall keepe them with the same things that you find them vpon and for all sorts of liue flies you shall vse them as you take them onely the Waspe the Hornet and the Bumble-bee you shall fiâ—st drie them a little in a warme Ouen after the bread is drawne and then dippe all their heads into Sheepes bloud and then drie them againe and so keepe them in a close boxe and they will keepe two or three moneths in verie good perfection Now for the seuerall fishes and how they delight in euerie seuerall bait you shall know that the Gudgin Roch and Dace loue the Red-worme Cod-worme Maggot clottered bloud or the young brood of Wasps the Carpe loues paste the Mosse-worme the Red-worme the Menow the Cadys worme or Grashopper the Chub Cheuine or Trout loue all sorts of dead flies Cadys worme Bob Frogges Doâ—es or Hornets the Eele loues the Red-worme or Sheepes guts the Flounder or Suant loues the Red-worme or brood of Waspes the Grayling or the Barbel loue all that the
Trout loues the Breame loues Butterflies greene flies paste or brood of Wasps the Tench loues paste the Red-worme Maggots dried Wasps the Bleake Ruffe and Pearch loue the Red-worme the house-flie fat Bacon Bob Maggot or Canker the Pyke loues the small Roch Dace or Menow Frogges or Bulheads Lastly the Salmon loues all those baits which the Trout loues as paste or flies in Summer and all sorts of Wormes or the Cankers or water-Dockes in the Winter And thus much for the generall satisfaction of all Readers which desire knowledge in this art of Angling and which indeed is verie proper and fit for our Husbandman CHAP. XVII The fishing of all sorts of Fish THe fishing or taking of fish is diuers according to the Riuers and Waters wherein they keep as also in respect of the diuersitie of the fishes themselues for the fishing in the sea and that in fresh water is not all one but seuerall and diuers the great fishes one way the Eele another way the Pike another way and the Carpe is taken another way But whereas it might fall out that such variable manner of fishing might be verie difficult and long to describe we will leaue this knowledge to such as make account to sell and buy fish and will onely declare for the benefit of the householder that the chiefest and most principall waies to take fish are either in the Maund or with the Casting-net or with the Line or with Nets or with the Hooke The Nets do heape together greatest store of fish but they are chargeable to maintaine the Casting-net is of the same condition the Line and hooke are the most ingenious and wittie but least profitable and of slendrest reward The fittest time to goe a fishing in Autumne is after Sunne-set and then principally when it is betwixt night and day for then fishes are slumbring and that so deepely as that they may be taken at their rest with light and flaming torches In Winter the fittest time to fish in is about noone in the Spring time all the day long but chiefely before the Sunne rise which Spring time is the most fit of all other times for fishing in as much as then the water being warme and the fish stirred vp to engender they rise from the bottome of the depths to the vppermost part of the waters yea oftentimes to the verie edges thereof The worst and most vnfit time of all other is the Summer especially whiles the Dogge-daies last the heat whereof causeth the fish to die and constraineth it to betake it selfe to the bottome of the depths so that if you would fish in Summer it must be in the night season In fishing you are to haue regard vnto the wind so that when the North wind bloweth you must turne your Nets toward the South wind and the South wind blowing toward the North wind In like manner when the Westerne wind bloweth your Nets must be turned toward the East and contrarily but before all things fishing must be gone about in a calme time when there is not anie tempest abroad For to gather fish together into one place Take Penyryall Sauorie Organie and Marierome of euerie one the weight of three French crownes of the barke of the Frankincense and Myrrhe-tree of each one ounce of sweet Cherries dried and infused in good wine halfe a pound of a Hogges liuer rosted of Goats grease and Garlike of each a pound stampe euerie one by it selfe and after put thereunto some sine grauell with this mixt together you shall feed the fish for some houre or two before you cast in your Net which when at such time you haue cast in you shall therewith compasse the place about To catch all sorts of fish Take Sheepes sewet of burnt Sesamum Garlike Organie Thyme and dried Marierome of euerie one a sufficient competent quantitie stampe them with the crummes of bread and wine and giue of this composition to the fish to eat Or else take sweet Cherries dried and braying them make pills thereof to giue vnto fishes Or make a meat with vnquencht Lime old Cheese and Rams sewet cast this into the water and presently you shall see the fish flote and lye still vpon the water Fishermen to catch small fish with the Line doe bait hookes with small earth-wormes whereof the fish are verie desirous and greedie Otherwise take the Indian shell Cummin old Cheese flower of Wheat knead them all together with Wine make pills thereof as great as small Peason cast them into the Riuer when the water shall be quiet and calme all the fish that shall tast of this confection as though they were drunke and besotted will run to the brinke of the Riuer and so as that you may take them vp with your hand Or else make a confection with the round root of Birthwort bruised or Sowes bread and vnquencht Lime cast vpon the water some portion of this consection the fishes will hasten vnto it presently and hauing tasted thereof will die suddenly To take small fishes Take the flesh of a Snaile without a taile and thereof make a bait and put not on anie more than one little Snaile at a time Or else take the flesh and bloud of a Calfe well powned put it into a vessell and so leaue it by the space of â—enne daies afterward vse it to make baits of Otherwise take sweet Cherries dried and bray them making pills thereof which you shall cast vnto the fishes Take Sal ammoniake an ounce Onions the weight of a French crowne of the fat of a calfe the weight of sixe crownes make pills thereof after the fashion of beanes and offering them to Torteises they vvill come to the smell and so be taken For the Cuttle-fishes Take the lees of strong Wine and mixe them vvith oyle and casting it into a place vvhere you know that the Cuttle hath cast her blacke and shadowing humor she will come to the place where the oyle is and so you may take her Or else take Sal ammoniack two ounces Goats butter an ounce stampe them all and make little soft loaues thereof wherewith annoint some kind of corne or little clothes that are not fringed for so it will come to passe that the Cuttle will â—eed round about them and not stirre away so that you may take them presently To take Loaches Take the bran of Wheat two pound of whole Lintiles halfe a pound mingle them together and bray them with a sufficient quantitie of salt briâ—e after put thereto halfe a pound oâ— Seâ—amum of which you must cast about you some heere and some there for as soone as you haue cast it from you all the small fish will hasten vnto it and which is more they will flock together into one place though they be sixe hundred paces off Or â—lse take Neats bloud Goats bloud Sheepes bloud Swines bloud and the dung which is in the small guts of an Hog Thyme Organie
fortie poles nor yet be lesse than thirtie or fiue and twentie and if the inconuenientnesse of the place vvill not suffer you to cast them into squares then make them somewhat more long but yet not exceeding the foresaid fortie poles in length for besides infinite other commodities and pleasures accompanying short fields and such as are not of large reach this is one verie speciall profit namely that oxen and horses doe labour there vvith lesse trauell and vvearisomnesse in as much as they do not onely cheere vp themselues and take their breath being at the end of the furrow but also for that the plow-man cleanseth and freeth his plow of the earth vvherewith it is woont to be laden as then also carrying them about to enter vpon a new furrow cause your ground if possibly it may be to lie leuell and euen for besides the pleasure of seeing from the one end to the other they vvill also be the more easie to be plowed dunged and sowne let them be ditched round about or at the least on the sides as well to draine away raine-vvater or other if any should stand there as for to cut off the trade-waies of passengers Plant not within not about your Corne-grounds any trees for feare of the shadow knowing assuredly that the more that corne is shadowed the further off it is from being comforted and rejoyced by the Sunne as also from hauing the dust which is vvoont to lye much vpon it blowne off by the vvinds and likewise from being deliuered from snow fogges and tempests oâ—tentimes a heauie burthen vpon the backe thereof And yet put case that for your pleasure you vvould plant some trees thereabout then let them be no other but Willowes or such like that may beare no great head to make shadow and therefore let neuer come nie thereto either the poplar or aspe or aller vvhose shadow is not onely daungerous and huâ—tfull vnto the corne ground but vvhich is more vvith their great thicke and great store of roots they draw vnto them the best juice they sucke vp the fat of the earth and so steale away the best from the seed that is sowne And no lesse than these the Ashe is most poysonous vnto Corne-grounds for how farre soeuer his shadow extendeth so farre you shall see the ground euer forbeare to prosper and yet it is not vtterly vnnecessarie to haue trees grow about your Corne-fields for if you plant Fruit trees about them as the Apple Peare Ceruise and such like you shall find the profit many times double the injuries that are reaped from them neither is it forcibly necessarie that your fields should be cast into these small square grounds seeing you may haue them as large as you please according to the quantitie of your Farme or the nature thereof vvhich may as well lye publique and in common amongst your neighbours as priuate and seuerall to your selfe in either of vvhich you may make your lands of what length or bredth you please vvhether acres halfe acres or roods and herein is specially to be noted that you must cast your lands according to the natures of your ground not the prospect of your eye for if your ground be a gentle earth either mixt or vnmixt and lye drie and free all Winter from vvater neither by any meanes is subiect from it owne nature or casualtie to any superfluitie of moisture this ground you may lay leuell smooth and plaine and make it appeare as an entire garden or one land but if it be within any daunger of vvater or subject to a spewing and moist qualitie then you shall lay your lands high raising vp ridges in the middest and â—urrowes of one side and according as the moisture is more or lesse so you shall make the ridges high or low and the descent greater or lesse but if your ground besides the moisture oâ— by meanes of the too much moisture be subject to much binding then you shall make the lands a great deale lesse laying euerie foure or fiue furrowes round like a land and making a hollownesse betweene them so that the earth may be light and drie and this you must doe either vpon leuells or vpon descending and hanging grounds and to conclude the larger your fields are and the drier they are kept the better they will be and the better your corne vvill prosper vpon them CHAP. V. How often your Corne-ground must be â—ared or plowed ouer THat I may therefore briefly declare vnto you the tilling of grounds for graine and pulse vnderstand in generall that the earings of arable grounds are diuers according to the places and situations of the said grounds as vve haue alreadie alledged But howsoeuer the case stand in that poynt and in vvhat plat or peece of ground soeuer you can name them to be it behooueth that at the first earing vvhich is giuen them after they haue rested and laine fallow that you cleanse them vvell from stones all ouer with â—akes and that at the paines or trauell of some young boyes and girles that can doe little or nothing else or otherwise by others for the earth of it owne nature lying vntilled begettâ—h nothing but stones and strong and vnprofitable vveeds as those which are the reliques of the dung now throughly digested and chaunged by a heat exalted vnto the fiâ—th degree And we need not make any doubt of it but that euen good and kind ground when it should not bring forth any thing but mustard-seed couch-grasse pimpernell mercurie thistles of all sorts danewort vvild-fetch red poppie vvild oats veruaine blew bottles ax-fetch or such other like vnprofitable vveeds without forgetting of cockle and darnell and that which is called rest-harrow or at the least some fumitorie and henbane yet it will be doing of some thing more as namely those which grow out of it of themselues as stinking mathweed kexes rupture-wort these be reclaimed grounds and the herbe called Chamepytis as I haue sometimes seene in those countries which properly and truely containe France For the distinguishing of these herbes the thistles shew the heat of the ground as their aromaticall and odoriferous roots may testifie the hemlocke vvild smallage and fumitorie grow of putrefaction the bind-weed both great and small do proceed partly of drinesse partly of the alteration of the humour night-shade the great and small doe spring vp of the cold part of the earth vvhich they draw from the humour thereof mercurie of both sorts eye-bright also of two or three differing flowers the small sorrell red vnderneath and the three sorts of plantaine do hold of cold or temperate ground but the garden and vvater cresses rockets wild mustard-seed as also the two sorts of vvater-parsley haue differing natures and are more hot according to the humoâ—r vvhich chey confesse to participate in respect of their propertie To be short these are certaine dalliances and sports of nature vvhich though she should neuer be
they haue a slipperie and moist â—round fit to make pots of for necessarie businesse they plow vpon a causey and as it were vpon an Asses backe and in euerie fiue furrowes they hold it meete to cast one high ridge that is verie large and made also like vnto a caâ—sey that it may both receiue the raine water and that which springeth out of the earth which is alwayes moist and that because of two Riuers lying vpon the one side and on the other and doe moisten and water the grounds there continually vnderneath And for the same purpose which is also practised in small Beaux as in Long-boyau Val de Gallie Val-boyau Niuernois and Bourbonnois they make at the end of their ground certaine rises of sufficient height where betwixt the said rise and arable ground there is a ditch or pit made within it after the fashion of a long fatt to receiue the waters which runne along after great raine for otherwise they would rot and smother the corne This troubleth such as trauell those countries exceedingly and this is the cause of the name whereby they are called the Grashoppers of Brie Insomuch as that they cannot tell how to doe so well as in a rainie day to goe and pull vp Darnell Dane-wort and other ouer-spreading weedes which else they could hardly ouercome being a kind of earing of the ground called of auncient Writers the freeing of Corne-ground from weedes hauing further by such aboundance of raine this scath done vnto their Come as that it is layd bare now and then yea and that though it be neuer so well harrowed and the earth of it selfe strong and mightie There is no need of anie such rises or ditches in the parts of France truly and properly so called neither in the Isle thereof nor in the flat and free Countrey of Blairie as Long-boyau and Labeaâ—ce the verie Barne and Store-house of France the Countries of Oye Sangterre or else of Berry and free Poictou And all grauellie Countries may be well excused and freed from all manner of such inconuenience as appeareth by manie places of Picardie and Solongne euen vnto Percheron so that they make their furrowes close and neere one to another as is wont to be done in low grounds and valleyes The ground must also be plowed in a fit and conuenient time to the end that it may become fruitfull Wherefore the carefull Husbandman shall neuer plow his ground whiles it is wet for running through it with the plough at that time it will doe nothing but runne vpon heapes especially in tough and clammie grounds as also in those which be hard or growing and putting forth their fruit in as much as this maketh them so sad and close that it is impossible to make them fine and small mould againe Likewise it is an absurd thing euer to goe about to put the plough into a dyrtie and myrie ground because it is nothing fit to stirre or deale anie manner of way withall before it become drie and so vnfit as that though you could doe what you would vnto it with the plough yet there is no casting of anie seed into it And if it should fall out that there were anie Tree or Vinâ—-plant in the ground you must passe it ouer in lifting vp the plough from off the shootes which come from the rootes at all times when you perceiue your selfe to be vpon them or 〈◊〉 you shall cut them off with a hatchet rather than bruise and breake them with the culter for feare of breaking the culter it selfe and putting the Oxen or Horse to 〈◊〉 and paines CHAP. X. That the â—attell vsed to plow withall doe differ according to the manner and custome of the Countries IN rough and tough grounds as also in free and kindly grounds as hath been said where there are required as needfull three Horses to a plough of fiftie foot but not so coupled and spanged as they be in Countries where they vse to plow with Mares Oxen Asses or Buffles you must after the first caring breake the clods with the rowler and lay it flat square and plaine with a planke In leane grauellie and weaker grounds you shall not stand in need to be at such cost either with horse or man for it is not requisite that you should draw so deepe a draught in the earth and againe the husbandmen of such Countries haue sooner finished and made an end than others and yet doe labour with more leisure because of the ayre and climate of their Countrey Yet this is but a particular fashion in France therefore to speak more generally both according to that and other forraine soyles you shall vnderstand that there be two principall causes to make a man plow with Horses although he may haue Oxen at his pleasure The one is when he liueth in a verie wet and dyrtie soyle where the ground of it selfe yeeldeth forth such a continuall moisture that the finallest trampling or treading thereupon bringeth it to a verie myre in this case it is best to plow with Horse because they draw euer directly one after the other and tread euer in the furrow without annoying the land and goe also much more light and nimbly than other cattell whereas Oxen going double and treading vpon the land would foyle it and make it so myrie that it would be good for no purpose The other when a man liueth farre from his necessarie accommodations as from his fuell his fencing his timber and other such like necessaries which he must forcibly vse euerie yeare in this case he must euer keepe his teame of Horses because they are fittest for trauell and long iournies doing them euer with the greatest speed and least losse whereas the Oxe being a heauie beast would soone surfet and are indeed so vnapt for the same that a man can hardly doe them greater iniurie Now for the number of Horses to be vsed in the plow it must be according to the greatnesse of the labour and the strength of the cattell for in the heauie and stiffe clayes sixe are euer few ynough either to fallow with or to plow the Pease-earth with and fâ—ure for anie other ardor in the lighter sands foure is sufficient at all times and three vpon anie necessitie As for the mixt soyles if they be binding they will craue as much strength as the clayes but if they be loose the same that serues the light sands will serue them also And herein is to be noted that the stoned Horse is euer better for the draught than either the Mare or Gelding yet all good and meet for seruice Againe they worke with the Asse and the Oxe as in Aâ—uergne with the young Mule and in Romaine and Champaigne in Italie with the Buffle whereas of a truth the labour of Oxen is not readie nor so quicke of dispatch in the time of necessitie and for to remedie and helpe this mischiefe you must begin your worke with the Oxen
meat-broths in panades and pap-meats as also to make 〈◊〉 with cheese and butter This is a meat that is pleasant ynough and not much loading or charging the stomacke notwithstanding that it be windie for therein it is not so excessiue as the pease or beanes Goats wheat and Typh wheat THere are yet remaining two other sorts of Wheat which the Latines call Tragâ—â— Cerealis and Typha Cerealis whereof Dioscorides and Galen doe make mention Typh wheat is verie like to our Rie and doth make a verie blacke bread and verie vnpleasant also when it is old though it be otherwise verie pleasant when it is new baked after the manner of Rie The Goats wheat is not verie much vnlike vnto thâ— graine called Furmentie saue onely that his meale yeeldeth more bran without comparison and so maketh a fitter bread to loosen the bellie than to feed or nourish it These wheats are not so much as to be seene in France and therefore I meane not to make any longer discourse thereof Of all manner of March-Corne CHAP. XVIII Barley AFter that vve haue thus largely spoken of Wheat and other Corne it remaineth that vve should consequently speake of all manner of pulse the ordering and husbanding vvhereof to speake in generall is like vnto that of the other graine going before as namely in the gathering of stones from off them in manuring and giuing them their first second and third eaâ—ing as also in clodding sowing harrowing and mowing but differing notwithstanding in some things as namely in their nature and therefore it will be best to make a particular description thereof especially of Barley which howsoeuer it is of sleight vse in France because of the great profit of the vine and the plentie of Wheat in which the kingdome aboundeth yet in other Countries it is of best respect especially in England vvhere the greatest sort doth grow and where they make Beere thereof so good and excellent that not any French Wine is more pleasant or more wholesome Therefore to speake first of Barley â—â—cording to the opinion of the French husbandman vvhich is not to be held most authenticall Barley must be sowne in a leane drie and small ground or else in a ground that is verie fat throughout because it doth bring downe and diminish the fatnesse of a ground mightily and for that cause it is either cast into the ground that is verie far the force and goodnesse vvhereof it shall not be able to hurt or into a leaâ—e ground vvherein a man should not sow any thing else so well It must be sowne in a ground that hath had two earings in some countries in the moneth of October but in this countrie after the fifteenth day of Aprill according to the common prouerbe at S. Georges day you must sow your Barley and lay your Oats away if the ground be fat but and if it be in a leane ground it must be sowne sooner not â—laying for any raine in as much as that according to the prouerbe Wheat must be sowne in 〈◊〉 and Barley in dust for Barley cannot endure any great store of moisture being of it selfe drie open and cold againe Barley being sowne in moist places and much watered vvith raine-water doth easily canker and turne into darnell and oats the same manner of ordering is giuen to the barley called mundified barley and that because the chaffe thereof falleth presently and cleaueth not vnto the corne as it doth in common barley When you perceiue it somewhat ripe you must mow it sooner than any other corne for it hath a brittle stalke or straw which is verie apt to breake when it is verie drie and the corne being but weakely inclosed vvithin his huske doth easily and of it selfe fall vnto the earth and hence also it becommeth more easie to thresh and shake out than any other graine After the corne is mowne it will be good to let the earth lye ydle a yeare or else to manure it throughly and so to take away all the euill qualitie that is remayning and left behind In a deere yeare it is vsuall to make bread of barley as vve shall declare hereafter and that better for the poore people than for the rich and yet in one point to be praised in as much as it is good wholesome for them that haue the gout the assured truth vvhereof is found out rather by experience than reason Notwithstanding in as much as Barley as Galen 〈◊〉 vvhether it be in bread or in pap-meat in pâ—isanâ—s in mundified barley or otherwise imployed doth coole and yeeld a thinne kind of nourishment and somewhat cleanseth the bodie in that respect it may be profitable for them that haue the 〈◊〉 as those that are full of humours and subject to distillations falling downe vpon the mints There is made of Barlie a certaine kind of drinke vvhich is commonly called aptisane and a meat that is good for sicke persons called mundified barley which thâ— good vvife of the Farme may make in this sort Take barley well cleansed and husked boyle it till it burst and till it become like vnto a pap-meat after beat it in a morter and when you haue so done straine it through a verie fine strayner put vnto it sugar or the juice of sweet almonds or of poppie-seed melons or lettuses according as occasion shall be offered Or else Take of the best and newest barley put it in a mortar and cast vpon it warme vvater as it vvere to wet it but not to make it swim afterward beat it gently with a vvoodden pestell in such sort as that the huske that couereth it may be forced off then chafe it betwixt your hands that so you may free it quite from huskes then afterward drie it in the Sunne vvhen you haue this done take a handfull of the said barly and put it in a pot vvhich it may fill to the halfe and filling vp the other halfe with vvater let it boyle by little and little vntill such time as it be burst and become like pap-meat let it run through a linnen cloth and so straine out the juice Thus much for the French opinion of Barley but to come to the true knowledge thereof from the opinions of those that are better experienced in the same you shall vnderstand that Barley ought to be sowne vpon the best richest and best husbanded ground you haue and although it will grow in any soyle whatsoeuer that is vvell husbanded not being too extreame cold and moist yet the better the earth is into which you sow it the better and the larger the corne is vvhen it groweth and much more seruiceable for any vse you shall please to imploy it That Barley which groweth on the stiffe clayes is the best being large white and full like a Buntings beake That which growes on the mixt soyle is the second best and that which groweth on the sands is the vvorst Barley asketh the greatest tillage of all graines
it cowes-milke goats-milke or the juice of sweet almonds with sugar The Flemmings vse to make pap-meat thereof which they loue exceeding vvell The Muscouites distill the water of oats and vse it for want of wine and such water heateth and maketh drunke no lesse than Wine Thus much of the French opinion of Oats vvho are indeed but halfe knowing or not so much in the excellencie of the graine but to come to their knowledge who haue the full proofe and triall thereof you shall vnderstand that it is a graine of no lesse worth and estimation than any of the other and questionlesse may much lesse be banished a Common-wealth than of the other in as much as where none of the other will grow there this will you shall then know that Oats will grow in any soyle whatsoeuer as either in fertile or barren hot or cold drie or moist nor doth it aske much labour for in fertile soiles it wil grow with one earing as namely at seed-time which is euer about the end of March or beginning of Aprill it will grow also after any other graine as after wheate rye barley or pulse but it is best sowing it after barley or pulse because to sow it after Wheat or Rie would pill the ground too much and make it barren too soone In barren grounds it will grow with two arders or three at the most as one at Midsommer another at Michaelmas and the third at seed-time or else at Michaelmas and at seed-time onely it must be sowne vnder furrow like barley in loose moulds and after two or three arders but aboue furrow in fast earths and where it hath but one arder onely it must be well harrowed according to the strength of the mould that is to say with wooden-teeth in loose moulds and vvith yron teeth in fast moulds they must be cropt as soone as they turne colour and appeare a little yellow for else they vvill shed their graine as being the loosest corne of all other These Oats are of diuers most excellent vses both for men and also for cattell as first for Oatmeale which is made in this sort as soone as your Oats haue beene thresht and vvynowed you shall lay them on your kilne and vvith a soft fire drie them verie vvell and then carrie them to the milne either the Wind-mill the Water-mill or the Horse-mill and there let the Miller cut them and hull them but by no meanes crush them to fine meale but onely driue the cleane kernell from the courser hull then vvith a fanne or a gentle vvind vvinnow the emptie hulls from the Corne and if so be that you find they be not all cleane hulled then passe them through the mill againe and then vvynow them againe and thus doe till the nulls be cleane taken off vvhich hulls are a verie good prouander for horses as for the Groats vvhich is vsually called common or course Oat-meale they are excellent to make porridge of all kinds and for puddings of all sorts or for any other pap-meat or panada whatsoeuer it is also an excellent food at Sea being boyled in Water or otherwise vsed after the manner of grauell This oat-meale being ground into â—ine meale like other corne maketh diuers kinds of verie good bread chiefely where other corne is not to be had If you mixe the fine meale of Oates with Wheat meale it maketh verie daintie Oat-cakes either thicke or thinne and is of great estimation where they are knowne These Oates being maulted as you mault Barley make a verie good mault and that mault both verie good Ale and Beere only a little more sharpe than that which is made of Barley Lastly those Oates are of all other foods the best that may be for the feeding of horse or fatting of cattell they are also good to seed all sorts of Pulleine especially Geese Swannes and all manner of water-fowle which take much pleasure therein Millet MIllet as those know verie well which dwell in the Countrey Bearne Bigorre and Armignac after that it hath beene steeped some certaine time in water would be sowne either morning or euening in the coole thereof in light and small moulded ground and it groweth not only in grauelly ground but also in sand when the country it wet and moist but in anie case it would not be sowne in drie grounds and such as consist of Fullers earth or are marly neither must it be sowne before the Spring for it requireth heat wherefore it may conueniently be sowne in the end of the moneth of March or else somewhat later that so it may enioy the benefit of the dew a long time It putteth not the husbandman to anie great charges for a little seed will sowe a great deale of ground So soone as it is sowne it must be pressed downe with a hurdle of Wickers well laden to keepe it from the heat of the Sunne in the springing vp thereof for otherwise the seed would grow vp and drie away through the vehâ—mencie and heat of the Sunne-beames Notwithstanding it would be oft and verie well weeded for the â—ooting vp of all manner of ill weedes especially the blacke Millet So soone as it may be spied peeping forth of the earth and before that by the operation of the Sunne the corne doe shew it must be pluckt vp by the hand and be laid in the Sunne afterward to drie and lastly shut vp in some place where it may be kept and being thus ordered it lasteth longer than anie other manner of corne Millet doth good vnto the fields wherein it is gathered in this respect namely that wormes will not hurt the corne that shall be sowne there presently after anie whit at all seeing they will leaue the graine that is sowne and cleaue to the straw of the Millet In the time of dearth they vse to make bread of Millet but vnpleasant ynough especially when it is setled and the inhabitants of Gascoâ—gne and Campaigne doe vse a pappe-meat made of Millet with milke and that not of the pleasantest taste as well the bread as the pappe-meat made of Millet is of small nourishment besides that they make obstructions and that because Millet is cold in the first degree and drie in the third Millet fried with salt and flowers of Camomill and put into a bag doth serue against the paines of the collick and wringings of the bellie To keepe Purgatiues as Rubarb Agarick yea and flesh also from rottennesse and corruption it is good to burie them in Millet Sesame SEsame would be sowne in a blacke ground that is somewhat rotten and moist It groweth also in sandie and fat grauellie grounds or in mingled grounds and it is verie fruitfull euen no lesâ—e than Millet or Pannicke It is true that the good householder needeth not trouble his braine much with the sowing of it seeing it is apt to make the ground altogether barren and yet is good for nothing except the oyle that is pressed out of it and
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
slow to performe the act of carnall copulation and especially to carrie away grauell and to breake the stone as also for such as haue weake lungs and low and weake voices They are also good against melancholie and doe cut off troublesome thoughts and cogitations and put in place thereof iollie conceits and merrie moodes and then they being laid forth in the Moone-shine when it is in the encrease and before the Sunne rise they must be sprinkled with oyle-Oliue afterward steeped in warme water to soften them and lastly boyled for to be eaten The way to vse them is rather to suppe vp their broth made with the rootes of Parsley than to eare the Peason Small Cich Peason SMall Cich Pease called of the Latines Cicercula must be sowne in fat places and in a moist time as in Ianuarie or Februarie they doe lesse harme to a field than anie other pulse but for the most part they neuer come to profit for when they are in flower they cannot abide drowth nor anie strong Southerne windes at such time as they leaue flowring Great wild Tare and bitter Fetch THe great wild Tare and bitter Fetch doe desire leane places and such as arâ— not moist for sometimes by putting forth too freely and growing too much they ouerthrow themselues They may be sowne in Autumne or in the end of Ianuarie and all the moneth of Februarie but not in March because if it should be sowne in this moneth it would hurt the Cattell especially Oxen troubling them in their braines Fetches THere are two seed-times for Fetches the first when they are sowne for to feed cattell and it is about the fifteenth day of September the second in Februarie or March and this is for to make bread of for to eat being mixt with other corne both of them may be sowne in vntilled grounds but it is better when they are sowne in grounds that haue had their three earings This seed loueth not the dew and therefore it must be sowne two or three houres after Sunne-rise when all the moisture thereof is spent and consumed either by the wind or by the Sunne and it must not alone be sowne but it must also be couered the verie same day because that if the night should come vpon it and wet it but a little before it were couered it would quickly become corrupt and putrified The ground wherein it is sowne needeth not anie more than one earing and when it is sowne it needeth no weeding In anie case it must not be sowne before the fifteenth day of the Moone for otherwise the Snailes will annoy it In like manner it must not be sowne neere vnto anie Vine or Orchard or anie place where there are trees growing because it draweth vnto it the iuice of such plants as be neere it and yet the Fetch doth not make the ground leane but rather fat and that it is so appeareth because that so soone as the Fetch is taken away out of the fields there may Peason Millet or anie other sort of Pulse be sowne Panick HE that would sow Panick must make choice of a light grauellie sandie or stonie ground and such a one as is situate amongst hills and on the tops of hills and yet whereas there is no little resort of water for that it being hot by nature groweth and putteth forth more easily than Millet It must be sowne in Summer and it groweth so speedily as that it may be mowen within fortie daies after that it is sowne The inhabitants of Gascoigne make bread thereof but it is verie vnpleasant because it is verie short and apt to câ—umble away euen like ashes or sand The Perigordians frie it with butter or oyle others eate it with milke or meat-broth Fenugreeke Cummin and Mustard-seed FOr the sowing of Fenugreeke you must make choice of such ground as you would for the Fetch which you must not cut the second time seeing the first if it be done thicke and small and not deepe will serue for if the graine should be couered aboue foure fingers it would not be able to sprout and spring vp and therefore the plough and harrow both must goe but lightly ouer it The meale of Fenugreeke with Brimstone and Nitre doth take away the freckles of the face If you mingle it with a fourth part of the seedes of Cresses in vineger it will proue a singular remedie for the falling of the haire called Tinea If you boile it in honied water putting thereto some Swines grease it will resolue the swelling of the testicles hands feet and vnder the eares and is profitable against the wrenches of ioints The decoction thereof drunke oftentimes doth infinite good to such as haue beene troubled with an old cough and likewise for the vlcers of the breast for the distillations and rhewmes falling vpon the eyes you must wet clothes in the decoction of this seed and apply them vnto the browes And as for Cummin and Mustard-seed wee haue spoken of them in the second Booke Medick fodder or Snaile-clauer THere is not either anie Pulse or other feeding which is more agreeable or more precious for the feeding of beasts than Snaile-clauer called in French Sainct foin for that it may seeme to spring out of the earth and as it were of a more speciall fauour from God not onely for the nourishing and fatting of heards of cattell but also to serue for Physicke for beasts that are sicke and in that respect it is called of the Latines Medica Some call it Burgundie hay because the Burgundians 〈◊〉 beene alwaies verie carefull for the sowing and tilling of this hearbe The inhabitants of Picardie call it Foinasse and manie haue giuen it the name of great Trefoile Howsoeuer the name goe the benefit of this grasâ—e is so great as that euerie casefull husbandman ought continually to reserue the better part of his grounds to bee sowne therewith Make choice therefore of the sowing and growing of great store of this grasâ—e of an euen ground that is verie cleane and fat easie to be plowed and which hath had three earings before it was sowne as also which hath beene well dunged well harrowed and digged and delued rather in the decrease of the Moone than plowed with the plough beginning the worke in Iune afterward in August October December and Februarie to the end that the weedes that are in the ground may bee sufficiently killed as well by the heate of Summer at the cold of Winter After that you haue made the ground well pleasing and fit by such industrie beginne to sow it in the end of Aprill during the new of the Moone and toward the latter end of the day for being watered by the dew of the night it will spring more speedily and easily out of the earth than and if it were sowne in the heat of the day because it would be burst continually and would come but to small effect and profit You must not bee niggardly in sowing of it for
bread is by a maruellous benefit of nature endued with all sorts of tastes and relishes which particularly are the prouocations and allurements causing vs to affect and eate this or that or any kind of meate whatsoeuer Some whereof do please vs by reason of their sweetnes other some by reason of their sowernes some by reason of their saltnesse and other some by reason of their sharpnesse and some by reason of their pleasant smell and all these well pleasing relishes making sauourie vnto vs all other sorts of meate doth bread containe and comprehend in it selfe Againe other victualls haue they neuer so good a taste can neither bee pleasant nor profitable for the health in eating if bread bee not eaten with them in as much as the bread by its owne good nature doth correct the faults that are in other meates and maketh them stronger and of more power in their properties and qualities and hereupon grew the common prouerbe which is that all meat is good and profitable when it is accompanied with bread Againe we find by daily obseruation that such as eate their meate whether it bee flesh or any such sort of victualls without bread haue alwaies a stinking breath so that I cannot but greatly maruell who was the Author of the common prouerbe viz. That all repletion of whatsoeuer meate was euill but especially that of bread if it be not because that bread by reason of much solide and firme nourishment which it bringeth vnto the bodie if it happen to be eaten in excessiue quantitie doth fill the veines with aboundant store of bloud but such as is not apt to flow and stirre and such as is not apt and easie to bee euaporated and discussed being giuen to endure and continue like solide things in a constant and stayed course of the which bloud all the bodie being nourished is made more corpulent full and massie and so by reason of this fulnesse the lesse perspirable because the pores and passages of the skinne by the which the whole bodie should haue meanes for the breathing out of his superfluous vapours are stopt and thereby the bodie made subiect vnto many diseases and sodaine death such was the issue ordinarily befalling professed Wrastlers and that as we may gather by reading procured and wrought especially in those men by vsing of much bread and swines flesh And I will further confesse as Galen teacheth vs that of all the errors and inconueniencies hapning to the health through the bad digestion and ill concoction of the stomach those are the most grieuous which grow of the ill digesting of bread rather than where flesh or such meat are badly digested because that bread doth more trouble nature and is a longer time in digesting But all this notwithstanding there is no cause why bread should not still bee preferred before all other sorts of victualls seeing these discommodities arise not of the meane reasonable vse but of the excessiue vse rather of the same which is the high way to 〈◊〉 and make hurtfull not bread only but whatsoeuer other good and exâ—ellent things so greatly euerie where and in all good things is the merrie meane commended Againe whatsoeuer hath beene hitherto said of bread hath beene not to â—harge it with begetting the said vices and diseases by any euill iuice that is in it but indeed by the superfluousnesse of humours which may rather bee accounted for a vertue and commendation vnto it than any dispraise but the further discourse of this matter I leaue for another place Seeing then the life of men consisteth more in the vse of bread than of all other things who so is carefull of his health and life must make choice of his bread according as his substance calling and naturall disposition shall direct and guide him The bread that is made of wheat meale whole and intire as from which there is nothing taken by temze is fit and meet for hindes and other workefolkes as deluers porters and such other persons as are in continuall trauell because they haue neede of such like food as consisteth of a grosse thicke and clammie iuice and in like manner such bread fitteth them best which hath no leuen in it is not much baked but remaineth somewhat doughie and clammie and which besides is made of the meale of Secourgeon of rie mingled with wheat of chesnuts rice beanes and such other grosse sort of pulse The bread that is made of the flower of the meale being the purest and finest part thereof is good for idle and vnlaboured persons such as are students 〈…〉 and other fine and daintie persons which stand in neede to be fed with â—ood of light and easie digestion Such is the white bread which is sold of the bakers and 〈◊〉 bread as also that which is wel leuened knodden somewhat salt somewhat hollow and well risen like vnto court bread The bread that is made onely of rie flower is verie blacke heauie 〈◊〉 slimie and melancholicke and for that cause hard to digest as also fit to be 〈◊〉 of thâ— countrie people and poore inhabitants of the land but not for men of 〈…〉 liuing at their ease It is true that Phisitians doe chiefely commâ—nd it in Sommer in the beginning of meate for to loosen the bellie as wee see it practised in the 〈◊〉 of great states but such bread must not be made of the intire meale of rie but such as is well sifted and it must beare the colour of waxe and bee new baked for that which is old groweth sowre and looseth his pleasant smel The women of Lyonnois to the end they may be faire and haue a fresh colour and solide and substantiall bodies do vse no other bread but such as is made of rie Such as are much altered and changed in steed of ptisanes cidre beere or any other such drinke may drinke of breaded water that is to say water wherein rie bread hath beene well beaten and laboured Bread made of barley meale only is verie dry easie to crumble away and of very small nourishment and therefore fitter to loosen the bellie than to feed or nourish by vertue and force of a detergent facultie wherewith barley is greatly furnished And this is the cause why at Rome this kind of bread is made no account of as for to be vsed of men leauing it as a food for cattell or else in reproch for faint-hearted and dastardly souldiers for it was vtterly forbidden for euer being set before such as were valiant and couragious in fight because of the small quantitie of nutritiue parts or nourishment that is in it It is true that many do imagine that the vse of barley bread doth make them lesse subiect vnto the gout contrarie to that which Aristotle saith in his Problemes That bakers and such as vse baking are weakned thereby but yet more than the rest such as vse to handle and worke much in barley stuffe The thing I leaue to be tried
such like pulse doe swell vp the bellie and beget grosse and melancholike bloud CHAP. XXII Of Pastrie or baked meates WEe haue spoken of the making differences and profite of bread which may be made of any manner of graine corne or pulse now vve will say somewhat of the skill to make Cakes Cheese-cakes Flawnes 〈◊〉 and other baked meats the which we desire to be in our housewife that now and then she may take occasion at sometimes of the yeare to present her Master and Mistresse with one dish or other as also be able to serue and set before her family somwhat extraordinarie at feast times to cheere them vp withall Such baked meates are of diuers sorts according to the matter whereof they are made the manner of their baking their shape and fashion the time when they are to be in vse and the countrie wherein they are made The matter is as it were the ground-worke of all sorts of baked meates and that is the flower of Wheate meale forced through a Bolter or fine Searce whereunto many other things being added doe cause a varietie of baked meates That it is so some make Wafers of the flower of Wheate meale verie well soked in water and tempered a long time therwith vntill it come to a certaine thicknesse mixing therewith a little salt finely powdred and after causing the same to bee baked betwixt two irons made hote first with a reasonable gentle fire and 〈◊〉 annointed with the oile of Nuts these kindes of Wafers a man may see made in many places openly and abroad vpon festiuall and solemne feast dayes 〈◊〉 may bee made a tenderer and more delicate kinde of Wafers in soaking the 〈◊〉 of the Wheate meale in white wine and water mixt together and throughly laboured and wrought putting thereto afterward the yolkes of Egges a little Sugar and 〈…〉 so baking all together betweene two irons hauing within them many raced châ—â—kered draughts after the manner of small squares after that the said irons haue beene annointed with fresh Butter or Oile oliue This sort of Wafers is wont to bee set on Tables at the second courses in solemne banquets That which the Parisians do call Mestâ—er is made of the same flower of Wheat meale tempered vvith vvater and vvhite vvine putting thereto a little sugar and boiling it all betwixt two irons after the manner vvhich you vsed in making of Waâ—ers but that it must not be altogether so thicke The kinde of Wafers called Oublies are made vvith Honey in stead of Sugar Singing breads are made after the manner of Oublies sane only that the meale whereof they are kneaden is not mingled vvith Honey Sugar or any manner of Leauen whatsoeuer Estriez and Bridaueaux and such other daintie baked things are made of the same stuffe and after the same manner that fine Wafers are before described Marchpanes are made of verie little flower but with addition of greater quantitie of Filberds Pine Nuts Pistaces Almonds and rosed Sugar and they are the most vvholsome delicate and pleasant tarts of all the rest The Poplins are made of the same flower kneaden with milke yolkes of egges fresh butter The leaued cakes take not so much flower and they are made vvithout milke Tarts are made after diuers fashions and according to the time some with fruits that is to say Apples Peares Cherries and Plumbs especially in Sommer others with Gooseberries kernels of Crabs and Straw-berries in the beginning of Sommer The Italians do make Tarts of hearbes as Scariole Lettuse Blites Sorrell Bâ—glosse and other hearbs chopt small and finely tempered together The greatest part doe make them with Cheese or Creame and many of all these things mixt together Iâ— so be that the Tarts be of diuers matter and colour that is to say of Plums Cherries Gooseberries Cheese or Creame Some make with Butter Cheese and yolkes of Egges diuers sorts of Cakes Flammickes Cheese-cakes Talmouses and little Lenten loaues Wigges are made with paste of flower of meale and fresh butter Fritters and other such sweet conceits accustomed to be in request vpon great daies and before Lent are made of the flower of meale kneaden with the yolkes of Egges and Milke and fried in a Skillet with fresh Butter To conclude looke how many countries so many fashions of paste workes in all which notwithstanding this is for the most part common namely that they vse not any Leauen in any of them all but onely the rising of Beere and that because Leauen made of paste would make them too sowre or inâ—ect them vvich some other taste too vnpleasant and vnbeseeming baked meate and hinder the whole and intire incorporating of things mingled amongst the meale whereof it is made Yet all this formerly spoken of doth not so truely belong to the Pastrie as to the Confectionarie or Closet of sweet meats tarts only excepted yet in as much as they are principall ornaments to the housewife they are not meet here to be omitted To come then to the true Pastrie which is the making of those pastes vvhich are meet for the lapping in or containing of all manner of baked meates whether it be flesh fish rootes hearbes fruits or other composition whatsoeuer you shall vnderstand that they are of foure kinds the first for the preseruation or long keeping of meats whose proper and true-natures are to be eaten colde as Venison of all kindes Kiddes Beefe Veale Mutton Lambe Turkeyes Gamons of Bakon or any great or daintie fowle the second for the containing of loose bodies at Dousets Custards Tarts Cheese-cakes and such like the third for the receiuing of fine daintie and tender bodies as Chuets Vmbles Chickens Calues feete or any other good thing which is to be eaten hote and the last is that vvhich is called puâ—t paste being of all other the most daintâ—est and pleasantest in taste and may be imployed to any vse that any of the former vvill serue for according to the fancie and skill of the Cooke or the taste of him that is Master of the Familie To speake then first of that paste vvhich is for the preseruation of meaâ—s or to keepe them longest cold in good and vvholsome temper it is euer best to be made of Rie flower finely boulted and kneaden vvith hote vvater and barrelled butter yet in such sort that the paste may be somewhat stiffe and â—ough and thereby verie apt to rise vvithout cracking or breaking vvhich is the greatest danger belonging to this kind of past and the coffins raised hereof must be very thicke and substantiall for thereby they preserue their inmeats a great deale the better and they must also aboue all things be exceedingly well bakt because any doughinesse or rawnesse in the crust soone putrifyeth that which is baked within it these paâ—â—es may also for shew or feasts though worse in regard of continuance be made of wheat meale finely boulted and then it would haue much more butter than the rie paste and be
knodden as stiffe as is possible so it rise without cracks or breaking as for the lâ—king it asketh much lesse than the rie paste in as much as it is a drier graine and not so moist in the working The second paste which is for loose bodies or any thing that is liquid would be made of the finest wheat meale that can be gotten and of the finest boulting it must be knodden with hot water a little butter and many egges both to make it light and strong in the rising as also to make it hold from cracking least thereby the moisture runne forth and so you loose both cost and labour This paste is commonly halfe bakt before you put the moisture into it for thereby it is made to hold much the stronger and better The third past which is for all maner of daintie things which are to be eaten hot must be the tenderest shortest and pleasantest of all ordinarie past and therefore must be made of the finest wheat flower you can get and also most finely boulted and this flower if before you knead it you put it into a cleane earthen pot and bake it in an ouen and houre or two it will bee much better it must be knodden with two parts butter either fresh or salt or with sweet seame and but one part hot water together with an egge or two to make it hold rysing and this paste must be made reasonable stiffe because the weake paste euer falleth after the hand and either riseth not at all or else so little that it is not comely to looke on which euerie good cooke must shunne because that pie which is as much couer as crust is euer a signe of an vnskilfull workman Lastly for the puffe past you shall make it of fiâ—er flower if it be possible than any of the other and you shall to two parts of the flower adde a third part of sugar finely beaten and â—earst and this you shall knead with cold butter and no water at all and euer as you fould turne and mould the paste about so shall you put cold sweete butter betweene the foulds and so worke it to a very stiffe and well tempered paste and so â—oule it forth either for tart florentine pasâ—y or any other thing that may lie flat in the baking for by reason of the much brittlenes and tendernesse of the past it will not abide my higher raising but will fall one leafe of the paste from another and so loose the 〈◊〉 or grauy which should be held in the same which to preuent and to make the crust a great deale the more delicate whensoeuer you intend to bake any pastie of fallow or red Deere or any other flesh to be eaten hot you shall first knead a sufficient quantitie of the second sort of paste which is for liquid bodies and hauing rouled it forth as thin as conueniently you can and of a sufficient largenesse to receiue that which you are to bake you shall then knead another quantitie of the puffe paste and 〈◊〉 it likewise forth yet much thicker and then lay it vpon your first tough paste and then put in your meate suet spice and other necessaries and so in both those pastes fould it vp close and so bake it and you shall find when it comes to eating that the inmost of those two crusts will giue that admirable content which any curious tast can desire and thus you may bake any other pie by making two coffins to passe one into another and closing them vp and baking them with a moderate heat for this paste of all other must by no meanes bee either burnt or ouer-dried but by all artificiall meanes be kept in the strength of his moisture and beleeue in all the art of cookerie there is not any knowledge except seasoning which is more excellent or more worthie to be imbraced of euery good huswife and yet all manner of baked 〈◊〉 are more for the pleasing of the taste than for the health of the bodie in as â—uch as they are giuen to load the stomach very heauily and not to digest verie 〈◊〉 It is true that being eaten at the end of meales after other meates they may serue in steed of marmalade to send the former vitailes downe into the bottome of the stomach and to presse together the bellie CHAP. XXIII Of the brew-house THe vine cannot grow in many places of France to prosper but to recompence such a want there groweth all sorts of corne very fruitfull and in great aboundance as in Normandie Brittanie Picardie and other coasts lying vpon the North side of the land where the cold seaseth most strongly and where the rugged and sterne windes do ouerblow the earth with their coldnesse so that in those countries necessitie the mother of all skill and cunning inuention hath stirred vp the men to deuise some kind of drinke made of corne to serue them in steed of wine Of that sort is their drinke called beere ale small beere meade gootale beere and bread and many other drinkes which the Germans Flemmings Polonians English Scots and other nations towards the North doe vse in steed of wine This is the manner of making beere at Paris The fairest purest and cleanest barley and oates that may be gotten being prouided and thrice as much barley being taken as oates but of both such a quantitie as may bee proportionable to the intended quantitie of beere they put them to steepe together in a fat for the space of foure and twenty houres more or lesse according to the age of the corn in a sufficient quantitie of riuer water rather than either Spring or Wellwater and after this steeping time they take and carrie them vp into a garner to lay them on heapes to sprout being sprouted they spread them abroad round about the garâ—er for to rot and putrifie being rotten they cast them into rowes from out of the garner they carrie them to the kill for to drie being dried they carrie them againe into the garner or some chamber or into some other place for to fan them and cleanse them from all their dust and filth and from thence to the mill there to grind them and make them into meale Which done they put this meale into a fat powring vpon the same hot scalding and boiling water proportionably and according to the quantity of the meale that is to say foure barrells of water and a tun and a halfe of water to foure seame or quartets of meale leauing the same for the space of an houre to drinke in this water afterward they put the meale aside with their stirrers being thus cleered the one from the other they poure in as much boyling water as they did before then afterward they take two maunds made like vnto bee-hiues of ozier and these they sinke and thrust downe amongst the corne and cause to be so kept by two or three men to the end that in the meane time some other man may
in this order and to water them often so long as vntill the buds doe put forth To keepe grapes all winter long you must cut them downe after the full Moone in a faire and calme season about eight a clocke in the morning when the deaw is vanished and afterward dip them in the Sea water ouer head and eares or else in salt brine mixt with a little boyling wine laying them afterward vpon barley straw Som put them in a vessell full of new wine or else in a vessell close couered and luted Other some doe keepe them in honie others annoint them ouer with the juice of Purslaine others keepe them in Oate chaffe CHAP. XIII Of the diseases of the Vine and the remedies for the same SOmtimes the Vine is troubled with violence of windes or else by the vnwarines of the Vine dresser wounding the same with his pickaxe in these cases you must couer the bruised or hurt place with goâ—â—es dung or sheepes dung mingled amongst verie choice earth and cast the ground round about them oftentimes with the pickeaxe The Vines will not be spoiled with the frost if in diuers places amongst thâ—â— there be made heapes of drie dung or chaffe and when you perceiue that frosts are toward to set the same on fire for the smoake rising thereof will breake the force of the frost notwithstanding if it come to passe that the Vine bee alreadie spoiled and the fruit destroyed it must bee cut off verie short that so his strength may yet continue in the remainder for the yeare following it will bâ—are twice as much fruit The vine will not be blasted if when it is about to bud you cut it as late as it may for this late cutting of it will make it to be in blossome at such time as the Sunne is in his greatest and most feruent heat To breake off such mists and fogs as are alreadie gathered in the aire for feare they should fall vpon the vines you must make a smoake round about the vineyard with the dung of goats well kindled and set on fire Against such fogs as haue already hurt the vines you must stamp the roots or leaues of wild cucumbers or of coloquintida and lay them to steepe in water and with the same to water the vines after the mists Some say that if there bee many bay trees planted in the vineyard that then all the malitiousnesse of the mists wil fall vpon their boughs Some say that the barren vine will become fruitfull if the bodie thereof bee watered with man or womans water that hath beene made long before and dropt vpon the vine stocke by little and little and if therewithall presently after it be laid about with dung mixt with earth and this cure must be done in Autumne Vines are perceiued to want moisture when their leaues turne very red this disease must be holpen by watering them with sea water or man or womans vrine The vine sometimes poureth forth great store of teares whereupon it commeth to passe that it looseth his force altogether The remedie is to breake the barke of the vine vpon the bodie therof and to annoint the wound with oyle boiled to the halfe or else with the lees of oyle not salted and afterward to water it with the strongest vineger that may possibly be found The vine sometimes falleâ—h into such a scattering disease as that it letteth its grapes fall off the markes and signes thereof are when the leaues thereof become white and drie and the branch falleth broad lenow and soft this is to be remedied with ashes beaten and mixt with strong vineger and rubd about the foot of the vine and by watering all that is round about the stocke The vine shooting out into ouer many branches must bee cut off verie short and if for all this it giue not ouer it must bee barred at the rootes and riuer grauell laid round about the stocke together with a few ashes or else some stones for to coole the same If the grapes wither and drie away as they hang vpon the vine you must take away such as are alreadie withered and water the rest with vineger and ashes of vine branches or for the more certaintie water the foot of the vine with strong vrine which hath stood a long time There are some vines that do rot the fruit which they haue newly brought forth before such time as they become fully growne and ripe to cure this mischiefe you must put old ashes vnto their roots or grauell or else barley meale mixt with seed of purcelane about the stocke and bodie To preuent that the biting or breath of oxen and kine which are very hurtful vnto vines may not do them any hurt at all you must wateâ— the foot of euery vine stock with water wherein the hides of oxen or kine or some such other beasts haue beene steept and mollified for oxen and kine haue the stench of this water in such detestation as that they will not abide to come neere vnto the vine Caterpillers lice and such other like small vermine will not hurt â—he bud or the leafe of the vine if the hooke or hedgebill wherewith you prune and cut away the superfluous boughâ— of your vine be annointed ouer with the bloud of a male goat or the fat of an asse or of a beare or with the oile wherein caterpillers or brayed garlicke haue been boiled or if you annoint and rub them with the purse and sheath of a badgers stones after that it hath been ground To driue away little noisome beasts which are called locusts from the vines you must procure smoakes to be raised amongst the vines of the dung of oxen or Galbaâ—um or of some old shooe-soles or of harts-horn or of womans haire or for to plant amongst the said plants some pionie To preserue the vines from being annoied of the small beasts called shrewes you must cut them in the night when the Moone is in the signe Leo Scorpio Sagittarius or Taurus or else you must water your vines with water wherein haue beene steeped in the Sunne for the space of ten daies ten riuer or sea craie fishes Pismires fretting in sunder the wood of the vine euen vnto the marrow will not hurt the same at all if you annoint and rub the stocke with the dung of kine or greaâ—e of asses The bay-tree and coleworts doe likewise hurt vines very much if they be planted in the same ground but especially the coleworts which the vine hateth aboue all the rest there being a naturall and deadly contrarietie betwixt those two plants in so much as that coleworts are a preseruatiue from drunkennesse at wee shall further declare by and by wherefore the good vine-dresser shall neuer sow or planâ— any coleworts baie-trees or hasell in his garden of vines CHAP. XIIII Of the manner of gathering grapes or of vintage THe last paine
farre better in the spring time than it would haue done vpon the first lees as also that when vvine standeth long vpon the first lees which are thicke and sowre it easily looseth its naturall verdure and getteth a sharpe and vnpleasant â—aste and a thicke substance They did furthermore obserue the time and course of the heauens for they neuer drew vvine out of one vessell into another but vvhen the Northren vvinde did blow vvhen the the Moone vvas either new or vnder the earth and vvhen as Roses had put forth their first flowers and the Vine his buddes And Hesiodus following this custome doth counsell men that in changing vvine out of one vessell into another they should separate the Wine vvhich is the vppermost in the vessell from that vvhich draweth somewhat neere vnto the lees and both of them from that vvhich is in the middest of the vessell because that the wine which is next vnto the bunghole is euaporated much as being next vnto the aire and that which is in the bottome corrupteth very easily as being neere vnto the leese but contrarily that which is in the midst is most durable and conuenient for nourishment Such custome vsed by those of auncient time is not obserued now adaies especially in the countries of France and therefore we will not say any thing of this changing of wine out of one vessell into another CHAP. XV. Of the time of pearsing the vessells and tasting the wine and how to draw it without causing it to take winde MEn of auncient time did attribute so much vnto the influence of the starâ— as that they did pearse their vessells either for tasting or drinking of their wine at the rising of the Sunne or the Moone hauing this opinion that at such times the wine doth moue and therefore ought not in any case to bee touched or dealt withall Wee doe not so curiously prie into the matter but wee pearse our vessells at all times and as oft as either necessitie or commoditie will persuade and doth require Notwithstanding in pearcing of them you must haue this wisdome as to beware that they take as little winde as possibly may bee and when there is but a verie little drawne of it you must presently fill vp the vessell againe for feare of spending of it selfe As concerning the tasting of wine whether it bee to sell or drinke or if it be to finde out whether there bee any that is in daunger to bee turned some doe giue counsell that it is good to make the assay at such time as the North-East winde bloweth because at such times it is more pure and neate than at others others thinke it best when the South-wind bloweth because this vvind stirreth and moueth the wine verie much and sheweth it in deede to bee the same that it is but howsoeuer it is it is not good to taste the wine fasting for before meate vvine hath but a dull and dead tast neither yet after that you haue drunke of other vvine nor after you haue got a full bellie Furthermore the asâ—aier of wines must not haue eaten any soure thing salt bitter or any other thing which may alter his tast but must only haue eaten something without hauing digested it When our house-holder is disposed to pearce his vvine and that hee meaneth to draw it by a little and a little for his owne drinking and leasurably without giuing vnto it any vent at all hee must pearce it in the vpper part of the vessell with a pearcer which is for the same purpose and put into the hole the quill of a feather which must be open on both sides and it must bee as long as three fingers are broad and that vpon the top of that end of the quill which shall be vpward hee put some cotten couering the said cotten afterward with halfe a Walnut-shell and vpon it againe some ashes or vvet lime laid and when he hath done all this let him set the tap in the vessell and by this meanes he shall draw his vvine easily and vnto the lees without giuing of it any vent CHAP. XVI Certaine small things to be obserued concerning Wine WHen the case so standeth as that the Vintage proueth small and that the Lord of the farme in respect of sparing desireth to make a small Wine wherewith he would passe ouer the requisite prouision of his house in stead of a better and stronger wine hee shall make it in this sort after the manner of a rappe Vine In the time of Vintage he shall cause to bee taken a good quantitie of the knots of the grapes called Pinots and Sarminians when they are verie ripe and haue a hard skin and of these knots alone and whole wiâ—hout bursting of them he shall cause a vessell to be silled neere full which hee shall cause to be set downe vpon one of the ends and afterward cause it to be taken downe againe and set vpon a cantling and so shall cause to be turned into it two pints of good wine that is olde and mightie This being done he shall cause there to be water boiled wherof when it is hote he shall goe forward and proceed to the filling vp of the vessell and so shall leaue it vntill his small wine haue done boiling and be become throughly cold which is sometimes sooner sometimes later according as the yeare prooueth hote or cold whereunto he may then put a â—ap to draw out of the same and to begin to drinke thereof And as oft as he draweth out thereof he shall fill vp his vessell againe with so much cold water as he drew forth of his wine and so by that meanes keep his vessell alwaies full And by this meanes his said small wine will passe ouer the greatest part of the yeare in one state of goodnes And when this small wine shall begin to grow too weake he shall draw out thereof a quart and put in place thereof as much good old wine And in drinking of it he shall holde on if so it seeme good vnto him his putting in of water as before except that it be found too weake to put in any more wine and then he shall make his worke-folkes to drinke of it filling it vp still daily with vvater as before The colour of this small Wine is verie pleasant and faire The way to keepe new wine that it shedde not in the time of the boiling in the vessell is to put about the hole at which the new vvine commeth forth a wreathe of Pennie-royall Calamint or Organie or else you shall annoint the edges of the said hole within with Milke or Cheese made of Cowes milke or else you shall cast into the vessell of Wine a morsell of Cheese for it will keepe in the great heat of the new Wine To cause new Wine to be quickly purged you must put into fifteene quarts of new Wine halfe a pint of Vineger and within three
full of water well stopt and thereupon also stopping the vessell leaue therein some small hole to vent at the third day after you must draw out the pot and you shall find the water therein stinking but the wine sound and neate Wines are most subiect to turne especially about the eleuenth day of Iune being the Sommers solstice and the time when the vine flowreth somewhat before the dog daies enter through the great change of heate and cold and generally when the Southerne wind bloweth whether it be in Sommer or Winter as also in time of great raine of great windes earthquakes or mightie thunders and whenas vines or roses begin to flower to keepe them from turning you must put into them when they boile vp and worke boyled salt or else the seede of smallage barley bran and the leaues of the bay-tree or ashes of the braunches of the vine with fennell seede brayed Others do appoint these remedies take the rootes of mugwort and cinquefoile make them in powder and when the Wine shall haue boiled put them in and it will not turne nor change Likewise if you lay your vessells in vaulted cellars or if you put in them a plate of yron or flint stones or leuen made of rie paste or a couering vpon the vessell you keepe your Wine from all inconueniencies that might happen vnto it by thunder and lightning Sweet almonds cast into red Wine keepe it from turning the ashes of oake-wood cast into the Wine doe the like the meale of the white fetch doth saue the Wine from turning and keepeth it in his soundnesse allomâ— broken in peeces doth the like as also brimsone lime sand and plaister If it happen that the Wine be turned you must cast into the vessell a good quantitie of beaten pepper and which is better change its vessell take cetaine whites of eggs which after that you haue beaten them very well a long time and taken off the froth rising vpon them cast them into the vessell and roule it or else take twelue kernels of old wal-nuts draw a thread through them rost them vnder the ashes and whiles they are yet hot hang them in the vessel within the Wine leaue them there so long as vntill you see the Wine to haue recouered his former colour If the Wine be become troubled it will quickly grow cleare and become fined againe with the kernell of a pine apple or of peaches or with the whites of egs and a little salt otherwise take halfe a pound of roch allome and as much sugar make a very small powder thereof and cast it into the vessell If it appeare and shew manifest vnto you that your Wine would marre and spoile take this course with it If it bee claret Wine take the yelke of an egge and if it be white take onely the white of an egge putting thereto onely three ounces of cleare bright stones taken out of some swift running riuer make them into pouder with two ounces of salt poudred very small and mingled all together after that put the Wine into another vessell that is neate and cleane and not tainted with any maner of smell before hand which done cast into the same all the foresaid composition and mingle it with the Wine fiue or sixe times a day vntill three or foure daies be past remember and marke to doe this same before such time as the Wine bee all together marred for when it is once throughly corrupted and marred this composition will serue you to no end and the labour and time is but lost that you bestow about it To restore againe into his former and sound estate the Wine that is growne fat fustie and hath taken winde cast into the vessell cowesâ—milke somewhat salted some cast thereinto allome lime and brimstone but not without their great hurt that shall drinke the same but indeed it would doe better if they would put into it some Iuniper berries and Ireos roots If that your Wine do continue to hold and still retaine any ill qualitie by its hauing taken wind you must make it loose the same by making two or three towres in the vessels and afterward setting it againe vpon his cantling and then to fill it vp To take away the fustie smell of wine you must take medlers ripened vpon the straw and opening them in foure quarters tie them with a small threed and thereby make them fast vnto the bunghole of the vessell in such sort as that they may hang all couered ouer in the Wine hauing left them thus for the space of a moneth then take them out and by this meanes you shall likewise take away the ill smell of your Wine or else take bay-berries and boiling them in Wine cast the same afterward into the said vessell otherwise make a bag and fill it with sage putting it in the vessell but not laying it in the Wine the same remedie serueth to recouer Wine that is become soure if you had not rather chuse for the helping of your Wine to cast into it some leeke seed To keepe Wines from sowring you must place the vessell in a cold place very ful and well stopped so as they may not haue any breathing place or else if you want the benefit of a cold place and that you are forced to set it in a place that is hot or else if the Wine faile through hauing beene a long time pearced to keepe it from falling quit soure you must hang at a small coard a great peece of larde well wrapped in a linnen cloth and let it downe by the bung-hole into the midst of the Wine and as the Wine shall grow lower and lower so you must still let lower the lard that so it may alwaies continue in the midst In the meane time the vessell must be continually well couered and stopt and by how much the peece of lard shall bee the greater so much the better will it keepe the Wine from sowring Some aduice and giue counsell for the same purpose to put into the vessell oyle oliue in such quantitie as that it may only couer the vppermost face of the Wine and when the Wine is all drawn out the oyle may easily be seperate from the lees and gaâ—dered into a vessel by it selfe To take away the waterishnesse and ouermuch moisture of Wine you must put into the vessell the leaues of the pomegranete tree If any beast be fallen into the vessell of Wine and dead therein as an adder rat or mouse to soone as the dead bodie is fouâ—d you must burne it and cast the cole ashes into the vessell whereinto it had fallen before and stir it about with a wooden sticke others giue counsell to put hot bread into the Wine or any yron ring and then the venime will vanish and depart CHAP. XIX Of the manner of making Vineger VIneger commeth through the defect of wine as wee may vnderstand by that which
others who like children are of a hot and moist temperature and constitution because that by his vaporousnesse it filleth the braine and doth infinite hurt and mischiefe Plato in his precepts of ordering a Commonwealth commaundeth children to be kept from vvine till they be fifteene yeares old and his reason is for that fire must not be added vnto fire from fifteene vnto fortie he permitteth the moderate vse thereof and after this age he aduiseth to drinke much and that very good for the mitigating and qualifying of the discommodious troublesome and noysome occurrences which may happen in the life of man And this his opinion is not altogether to be reiected for as vvine is altogether enemie vnto children so it maketh recompence in the good it doth vnto old persons Plinie saith That vvine hindereth those which prepare themselues to doe speake or enterprise any good thing and this was the cause why Plato forbad the vse of vvine to sage and learned men except it were in their feasts or sacrifices The Romans for sundry reasons did likewise forbid the vse of vvine to women and seruants We reade in histories That the vertues of many famous and great personages haue beene obscured and eclipsed by the vse of vvine Of this wee haue Lysander Captaine of the Lacedemonians for a vvitnesse who was a prudent wise and good disposer of all his matters and affaires saue that of the vse of vvine Antiochâ—â— the great Demetrius lying for a pledge and hostage at Rome Alexander of Macedonie Dionysius the younger the tyrant Zenocrates the Philosopher Anacreon and Alcaeus the Lyricke Poets and Aristophanes the Comedian Ennius Marcus Antonius Triumuir Cato Vticensis and such others For this cause the Locri inhabiting the Promontorie Zephirium in Greece as Athenaeus recordeth thought it to be an offence worthie death for to drinke vvine Of the same opinion at this day are the Sarazins moued thereto as well by Mahomets law as also by the imitating of the ancient custome of the Gentils and Arabians Let vs then conclude that vvine not onely in excessiue quantitie and by reason of his vaporousnesse doth cause all the annoyances alreadie set downe but that also in respect of his heat and drinesse it is most pernicious vnto hot and drie natures as also vnto hot and moist ones if it be not well dilayed especially if it be continually vsed though it be taken in neuer so moderate a quantitie And yet notwithstanding more or lesse according to age custome and manner of liuing the season of the yeare and constitution of the ayre because that in old folke and all such as in vvhom crude flegme and melancholike iuice doth abound his heat and drinesse is in such sort rebated that for the most part it is vsed of them very safely and securely both as a well nourishing and likewise as a good Physicall helpe especially in Winter and cold Countries You must therefore in all sorts of natures so temper all his noysome qualities by the mingling of water as that it may be taken with the least hurt that possibly may be When as therefore the vvine is mixt with the water the parts both of the one and the other are broken and parted as it were into small inuisible portions vvhereupon there ariseth betwixt them both a mutuall doing and suffering and their qualities so confounded and becomming one notwithstanding their former contrarietie as that into how much the lesse parts the diuision is made by so much the more apt and easie they proue to be mingled and made one Whosoeuer therefore shall mingle vvine vvith vvater or vvater vvith vvine must first stirre them a long time and then before he drink them let them settle and rest a while because for certainetie the contrarie qualities of the wine and water will be so much the more repressed corrected rebated and vnited by how much they are the longer time and the more exactly mingled together Although that if we will examine the things a little neere we shall â—ind that euen wine delayed ceaseth noâ— to offend and do harm if it be taken in ouer great quantitie or at vnseasonable times especially of such as are of a hot and drie disposition as we shall declare hereafter But this is enough which hath beene said of wine in generall now let vs examine all the particular differences of the same The differences of Wine IN wine wee are to consider the colour relish smell facultie and consistence for from these are taken and gathered the principall differences of Wine As concerning the colour some is white some of a light some of a sad yellow some betwixt red and white like to the colour of honie other some of a deep red and others of a pleasanter red blacke or darke shadowed White wine generally is of a thinner sâ—bstance than the red it is easily concocted and digested it pierseth speedily through the whole bodie worketh more vpon the veines but noâ—risheth lesse That sort of white Wine which is thinne hot and full of Wine is concocted and distributed more speedily than any of the rest purging the bloud by vrine but it offendeth the head most of all especially French white Wine Water by reason of its coldnesses and red or darke shadowed Wine by reason of its thicknesse doe slowly passe away by vrine The contrarie is found in white Wine especially such as is of a thin substance and which is hot That which is of a deepe yellow or somewhat inclining to a yellow hath his vertues approching very neere to those of the white Wine Red Wine is woont to be more slow of concoction than all the rest as also to bee distributed throughout the whole bodie or carried away by vrine because it is of a grosser substance than any of the rest but yet to recompence these discommodities withall it nourisheth more and offendeth the head lesse The lighter red Wine holdeth the meane and middle catch of all the rest White Wine which is of a thin and waterie substance without any verdure or sharpnes of tast such as we haue great store of here in our countrie is likewise of an easie digestion and quickly passing and distributed through the body and yet notwithstanding hurteth not the head neither increaseth any great store of heate in so much as that this kind of white Wine is more wholesome and safe both for the sound and sicke than the white Wine which is thinne and full of Wine in taste especially in persons that are fat and full bodied because it nourisheth lesse than all the rest Galen is of iudgement that red and thick Wines are turned without any great paine into bloud and so next vnto them the blacke or deepe red and grosse wines if so be they be accompainied with some small smatch of sweetnesse and next vnto these which are of a light red those which are of a deepe red thicke substance and astringent facultie nor for that they can be digested
encrease great masses of melancholike humors especially those which are sweet they must not be vsed but of them which liue in toile and trauaile Those which are of a thinne and subtle substance whether they be white claret or of a light yellow for as much as they haue a very pleasant tast and are easily concocted and quickly distributed they are desired and much required at the Tables of great men Lâ—t vs conclude then that amongst all the vvines vvhich we vse at Paris as concerning the red the best are those of Cousâ—y Seuâ—e Vanues and Meudon and as concerning the white those of Argenteâ—ell and then those of Ay Isancy Beaune in Bourgongnie being wel ripened next those of Orleance As concerning white the wines of Longiumeau Palesiau Massy Pont d' Anthony then those of Barâ—urabe Aniou and others which are brought vs from Arbois Gascoigny Languedoc The wines of the grounds neere vnto Paris as of Villeiuiâ—ue Vitry and Iury which are white of Fontenay and Montreuill which are reddish are not to be much set by because they are greenish and of an vnpleasant tast The vvines of Gascoignie are vvithout comparison more hot and drie than the vvines of Orleance and yet they be not so vaporous neither yet assaile the head so mightily as I haue proued that the vvines of Orleance doe The vvines vvhich Greece Languedoc and Spaine doe send vs or rather vvhich the delicacie and voluptuousnesse of our French throats cause to be feâ—ched from beyond the Sea such as are Sacks Muscadels of Frontignan Malmesies Bastards which seeme to me to be so called because they are oftentimes adulterated and falsified with honey as we see vvine Hydromell to be prepared and Corsick vvines so much vsed of the Romanes are very pernicious vnto vs if we vse them as our common drinke Notwithstanding we proue them very singular good in cold diseases caused of cold humours without the hot distâ—mperature of the liuer or of any other noble part but chiefely and principally Malmeâ—ey vvhich we daily note and obserue to be very soueraigne in the crudities of the stomacke and collickes by reason of the singular force and vertue it hath in concocting of crude and raw matter and in dissoluing of vvinde and flatuousnesse But howsoeuer â—orraine vvines vvhich are fetched from farre Countries may seeme pleasant vnto our taste yet indeede the truth is that we are not to vse them except it be with as great aduise and iudgement as may be because that besides their manifest outward qualities they haue also close and hidden ones vvhich indeed may become familiar and well agreeing through some sympathie vvith the inhabitants of those Countries vvhere the said vvines grow but vnto vs they are enemies by an antipathie or contrarieâ—ie vvhich is betwixt them and vs which are of a soyle and countrey farre vnlike Which point if we regard not we cannot but for the most part offend against the rules of art and commit infinite faults in prescribing and laying downe such diet and order of gouernment as shall be for the direction of other mens liues Some do make and compound spiced wines which somewhat resemble the foresaid forraine wines and that not so much for the necessitie of life or health as for pleasure and the deligthing of the swallow of which sort are the claret the preparing whereof we haue set downe before and hipocras so called not that Hipocrates did euer inuent it or vse it but of the mixture and temperature according whereunto the said wine is compounded and made it is so called of the Greeke verbe 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 which signifieth to temper Men ought seldome to temper these wines because that by their vnwoonted heate and great vaporousnesse they procure many troublesome diseases as the squinancie strangurie apoplexie pallie and other such like notwithstanding such as feele a certaine coldenesse and weakenes in their stomake may vse them not as their common drinke but sometimes only as remedie or medicine And thus in briefe you haue what I thought good to deliuer concerning the qualities and vertues aswell of such wines as grow in France as also of them which are brought vs from strange countries By the reading of this slight discourse the Reader which is carefull of his health may learne to make choice of such wine as is fittest for his owne drinking as he shall perceiue to be agreeable and profitable not onely for his nature and disposition but also for his health As for example he that hath a very hot and drie liuer his lungs subiect to inflammation and readie to receiue sharp distillations from the braine and his braine very moist shall not vse hot and drie wines such as are those of Languedoc Gascoignie and Orleance but he shall content himselfe with some small French wine somewhat greenish and which beareth but small store of water He likewise which hath a cold stomake and is subiect to cold and windie diseases shall vse the wine that is good and haue nothing to doe with the small and greene wines and for this purpose shall make his aduantage of this our discourse which will instruct and teach him the diuersitie and qualities of wines The end of the sixth Booke THE SEVENTH BOOKE OF THE COVNTRIE FARME The Warren CHAP. I. Of the situation of the Warren HItherto we haue as briefely as possibly we could run through whatsoeuer thing belonging to the tilling and dressing of the earth as gardens meadowes arable grounds and vines now it is requisite that following the order before propounded we speake of the Warren of wood timber trees parks for wild beasts breeding of herons and of hunting We will begin therefore to describe the Warren the profit whereof is not inferiour to that of the pullaine pigeons and other small cattell which are bred and fed about our countrie farme but chiefely in respect of the selling of conies which the good housholder may doe yearely and that some yeares betwixt foure score a hundred dosen beside all those which the Lord of the farme shall stand in neede dayly to vse either for eating in his house or for to giue away and gratifie his friends withall Againe the indeauour care and paine about a Warren is nothing so great as that which is required in the ordering of other small cattell for conies stand not in to haue a speciall and set gouernour to take care continually of house handle make cleane heale them when they are sicke or to dresse them their meate because that of of themselues they build earthes and little holes to hide and repose themselues in and feeding they looke not for any thing but that which the earth of its own accord without any tilling doth beare and bring forth for them Wherefore for the most profit of your countrie farme you must prouide and prepare a Warren in such a place as hath before beene spoken of that is to say betwixt your corne fields vineyards and grounds bearing
beene of all these seuerall colours onely the white is esteemed the most beautifull and best for the cie the blacke and fallow hardest to â—ndure labour and the dunne and brended best for potchers and night-men who deligh to haue all their pleasures performed in darkenesse Now for the choice of a good Grey-hound there are but two principall things to be obserued that is to sâ—y breed and shape Breed which is euer as touching his 〈◊〉 and generation for if a dog be not wel descended that is to say begot by an ex ellent dog or an excâ—llent bitch there can be little hope of his goodnesse Now in the breeding of Grey-hounds there are diuersities of opinions for some gentlement of the leash dâ—sire a â—ost principall bitch though the dog be but indifferent and suppose that so they shall haue the best whelps supposing according to an old coniecture that a bitch is swifter than a dogge but it is an erronious fancie for the good dogge will euer beate the good bitch and the good bitch will euer beate the bad dogge againe it is most certaine that the dogge hauing aduantage both of length strength and courage hee must consequently haue the aduantage of speed also I doe not denie but that the bitch being much lesse than the dogge as naturally all are may haue some aduantage of nimblenesse and so in turnes slips and wries may get much ground which the dogge commonly looseth but yet notwithstanding when the full account is cast the good dogge will equall all those aduantages and wheresoeuer the course shall stand forth long will beat out the good bitch and make her giue ouer There be other gentlemen of the leash which desire a good dog and respect not though the bitch be but indifferent and this is the better choice yet both defectiue for where there is any imperfection at all there nature can neuer be fully compleate To breed then a good whelpe indeed you must be sure to haue both a perfect good dogge and a perfect good bitch and as neere as you can make choice of that bitch which is most large and deepest chested for from thence springeth both strength and wind For the true shape of a good grey-hound because it is the very face and charracter of goodnesse you shall esteeme that dog which hath a fine long leane snakes head with a cleere bright eie and wide nostrells a round bending necke like a mollard with a loose thropple and a full falling at the setting on of the shoulders he must haue a long broad and a square beame backe with high round â—illets and a broad space hee must bee deepe swine sided with hollow bended ribs and a full brest he mast haue rush growne limbes before and â—ickell houghes behind a fine round full cats foot with strong cleyes and tough soles and an euen growne long rats taile round turning at the lower end from the leash ward and hee must bee full set on betweene the buttockes and lastly hee must haue a very long slender close hid pizell and a round big paire of stones The food which is best for grey-hounds as touching their diet is chippings or houshold bread scalded in beefe broth or other broth that is not too salt and after made white with milke or else the bones of veale which are verie soft and tender or the bones of lambe rabits or other scraps comming from the Farmers table In the time of coursing or at other times if your grey-hound be leane or out of heart the best meaâ—e to raise him is sheepes heads boiled wooll and all in water together with oatemeale and synage succorie langdebeefe and violet leaues chopt verie small together and so boiled to pottage vntill the flesh fall from the bones The best food when a dog is in diet for a course is to make him bread of wheate-meale and oate-meale mixt together and finely bolted and knodden with a little water whites of egges barme licoras and any-seeds and so bakt in good houshold loaues and giuen morning and night with new milke or pottage which are warme If the dogge at any time grow costiue you shall giue him tostes which are made of the same bread or of manchets and steept in sallet oile Grey-hounds when they are for the course must bee walkt forth and ayred both morning and euening exceeding earely as before day in the morning and verâ—e late as about seuen or eight of the clocke at night and when you bring your grey-hound home at night you shall bring him to a faire â—ire and there let him beake and stretch himselfe and doe you ticke him at the least an houre or more before you put him into his kennell You must haue a very great and diligent care that when you course him hee bee exceeding emptie as at least of twelue houres fasting more than for some small sop or bit or two onely to cherish or strengthen Nature A brace of grey-hounds are enough at one time to course either Hare or Bucke withall and two brace are sufficient to course the Stagge or Hind Much more might bee said of the natures of grey-hounds and the manner of ordering and dietting them for the course but this small taste is sufficient both for the farmers vnderstanding and to auoid tediousnesse Now for the hounds whose natures I haue alreadie in patt discribed and which hunt in great numbers or as it were â—lockes together you shall vnderstand that they are of foure sorts and disâ—â—inguished by foure seuerall colours belonging to the foure seuerall sorts of hounds that is to say the white hound the fallow or taund hound the grey-hound and the blacke hound The white are the best for they are of quicke scent swift hot and such as neuer giue ouer for any continuance of heate or breaking off because of the feâ—ting of the horsemen or the cries and noises of men keeping the turnes and crossing better than any other sorts of dogs are more to be trusted notwithstanding they loue to be attended with horsemen and they do feare the water somewhat especially in Winter when the weather is cold Those which are altogether white are the best and likewise those which are red spotted The other which are blacke and dirtie gray spotted drawing neere vnto a changeable colour are but of small value and whereof there are some subiect to haue fat and tender feet The baie coloured ones haue the second place for goodnesse and are of great courage ventring far and of a quicke scent â—inding out verie well the turnes and windings almost of the nature of the white ones saue onely that they doe not indure the heate so well neither yet the treadings of the horsemen and yet notwithstanding they bee more swift and hot and feare neither cold nor water they runne surely and with great boldnesse commonly louing the Stagge more than any other beast but they make no account of hares It is true that they be
run away and be packing apace from them CHAP. XXXII The markes of a good Hare of the male and of the female and of their formes NOw although in hunting of the Hare the hunter taketh what hee can haue and not what hee can find because of the swiftnesse and wilinesse of this little beast which oftentimes disappointeth him of his purpose notwithstanding if at any time it bee graunted the hunter by the good hap of hunting to chuse the best Hare amongst many or else that some Lord not willing to loose his labour hath sent his hunts-man to find the Hare before hee hunt her the markes of a good and faire Hare and such a one as deserueth to be hunted are these Those which keepe in woods or plaines or which feed vpon little hills vpon the herbe Penniroyall or wild Time are much better than they which keepe neere the waters as also better than the little red Hares which are of the kind of conies for such as keepe neere vnto water are commonly leprous Further the male is far better than the female The markes to know the one and the other are these The male hath commonly his dung smaller drier and sharper at the point the female hath them greater rounder and not altogether so drie as the males the female hath a grosser bodie but the male hath a more slender and fine bodie the male in comming out of his forme hath his hinder parts whitish as though hee had beene plumed the male hath also red shoulders with some long haires mixt amongst he hath also a shorter and more bushie head than the female the haire and beard of his iawes long his eares short wide and whitish the female hath a long and narrow head and also great eares the haire growing along the ridge of the backe of a darke gray When the dogs course the female she doth nothing but coast round about her seat countrie passing seuen or eight times by one place before she euer squaâ— the male doth the contrarie for being coursed with dogges hee runneth sometimes seuen or eight leagues distance from his forme To know the forme of a Hare you must take the benefit of the night for in the night she withdraweth her selfe into her forme and not in the morning because of the dew neither yet vpon the height of the day because of the heate There is more regard to bee taken vnto her traces for the print of the hares foot is sharpe and fashioned like vnto the point of a knife hauing her small nailes all pricked right downe into the ground and they doe leaue their print round about drawing alwaies narrower and narrower hauing the sole of her foot alway close after the manner of the point of a knife CHAP. XXXIII The killing of the Hare FOr the hunting of the Hare the very best time to kill her with coursing dogs beginneth at mid September and endeth at mid Aprill because of the flowers and great heat which then begin to raigne for both these are apt to depriue the dogs of their necessary scent besides that at these times the Hares are but young and feeble Notwithstanding there be certain countries and seasons where when the dogs haue not any scent of Hares as in Winter in the plaine countries where the ground is fat and strong because the Hare hath her foot vnderneath full of haire so that when she runneth a fat ground will take hold vpon it and so she carrieth it away with her foot and so all the scent that the dogs might otherwise take is withheld and vpon plaines there are neither branch nor herbe for her to hit her body vpon no more than there is in broad and troden waies In like manner it is an vnfit time to draw out dogs to hunt in frostie weather for they would both loose their nailes and spâ—ile their feet on the contrarie the Hares run better at that time than at any other because they haue their feet furred Also high waies are very daungerous and ill to hunt vpon for by reason of the much trauelling of men and other cattell the scent which the Hare should leaue is cleane taken away and the dogs noses are stopt with contrarietie of odour nor is it good to hunt where flocks of sheepe heards of goats or cattell are kept for the hotnesse of their sent taketh away all scent of the Haire The first point making way for the killing of the Hare consisteth in finding out her forme which the better to find you must haue respect vnto the season wherein you go about it and the time how it shapeth for if it be in the Spring or Summer the Hares lodge not amongst the thicke places of woodes because of the ants serpents and lizards which driue them thence and so at such times they are constrained to lodge amongst the corne fallowes and other weake places In Winter they do the contrary for they take vp their lodging in some thicke bushes or thicke places of the wood especially when the Northren winds and other high and low winds doe blow for of such they are much afraid Wherefore according to the time and place where you shall see the Hares to take vp their lodging you must prepare your dogs to go and set vpon the Hare within her forme and when she shall bee started the horse-men which shall not be aboue three in number must incourage the dogs to follow the chace without making of much crying or greatly whupping of them for feare of setting of them in too great a heaâ—e which might cause them to ouerslip the traces and not to hold on right But touching the most generall and best places for the finding out of Hares both Winter and Sommeâ— you shall repaire to the moores or heath which are ouergrowne with ling or with gosse whins Brakes or such like for they are speciall harbours in which a Hare delights most also in such places where there is great store of fog or long dead grasse which lieth vngot You shall be sure to find Hares haunt especially in the Spring time because such ground being giuen to moisture makes them take a greater delight therein for Hares at that time of the yeare loue to haue all their hinder loynes couered with water from whence it comes that the best Hare finders when they seeke Haâ—es looke all the Winter vp to the top or ridge of the lands and in the Spring downe to the lowest bottome of the furrowes Now as soone as you haue found your Hare and started her the horse-men which follow the chace shall by all obseruations possible take good heed to the wileâ— and sleights of the Hare the which are verie many and diuers as in the time of raine the hare doth rather follow trodden pathes and broad then at any other time and if she light vpon any vnderwood she will not go in but to refresh her selfe by the sides thereof and letteth the dogs
haue followed the elder and auncient Frenchmen and Greekes in their giuing of names For euen as the auncient Frenchmen were of iudgement that the name of Sacre which the Greekes named 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 and the Latines Accipiter was the generall name vnder vvhich should be comprehended all birds of prey howsoeuer that Sacre in French and 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 in Greeke be the speciall name of a bird of prey euen so the Frenchmen of our time haue agreed together that the Faulcon should be the chiefe in his kinde and affoord the generall name as by the way of surpassing excellencie vnto all other birds of prey because that the Faulcon compared with all the birds of prey is the best of vving and exceeding all the rest in goodnesse stoutnesse and tractablenesse as if a man were disposed to lay the Faulcon gentle the Pilgrim Faulcon the Tartarie Faulcon the Barbarie Faulcon the Gerfaulcon the Faulcon Sacre the Faulcon Lanier the Punician Faulcon and so of the rest CHAP. XLIII What birds are good to make Hawkes of NOw wee must not thinke that all birds of prey are good and fit to make Hawkes of but onely such as are stout and of a resolute courage and are able to flye at anie bird vvhatsoeuer either vvater-fowle or land-fowle of vvhich nature there are tenne speciall and seuerall kinds being sufficiently knowne of euerie one and for the most part verie common to be had in Fraunce that is to say the Eagle the Gripe the Goshawke the Sparrow-hawke the Gerfaulcon the Merlin the Faulcon the Lanier the Sacre and the Hobbie Foure of them flye from the fist and kill at randome as the Goshawke the Sparrow-hawke the Gerfaulcon and the Merlin and foure of them lye aloft in the ayre as the Faulcon the Sacre the Lanier and the Hobbie As for the Eagle and the Gripe they are not anie thing knowne in France A great part of these birds the Gripe onely excepted haue the feathers of their traynes and vvings verie much glistering for the most part All of them haue their beakes and tallons crooked and they are almost like one vnto another for they shew no difference except it be in greatnesse seeing likewise that their colour doth diuersly change according to their mues vvhich cause them to be called Hagards or Sores all one with that which is vsually done by dried Herâ—ings vvhich are called Sores or red Herrings There are verie manie birds of the prey vvhich are rouers continually abroad neither can it be learned well from what place or countrey they come nor vvhither they goe so that wee might alwaies remaine ignorant of what countrey our Hawkes are vvere vvee not giuen it to vnderstand by them vvhich vse to bring Hawkes out of Italie Germanie and other strange countries Such as bring vs Hawkes doe take them for the most part with lime-twigges vvhich is the cause of the crushing of their feathers vvhich yet may at pleasure be taken away vvith vvarme vvater But whether they be brought from farre or bred neere about vs for to reclaime and bring them vnto the lure first they must not be taken out of the neast before they be strong and growne pretie great ones and able to stand vpon their feet for and if they should be taken away sooner yet they must not be handled but kept in a neast as like vnto their owne as may be Afterward as the time shall affoord they are to be set vpon blocks or vpon some pearch for the better preseruing of their feathers from grating vpon the ground They must be fedde with liue meat as oft as may be because it will make their feathers to put forth the better Notwithstanding the meat and flesh that is more than ordinarie good for them is to feede them with the legges or necks of Hennes cold flesh is naught for them Beefe Porke and such other are of too strong digestion for them and especially the flesh of night-beasts that is to say such as flie about in the night and are â—â—arce euer seene in the day time such are the great Duke the little Duke the Owle the Shrich-owle and the Bat for if they should eate thereof they would die The flesh of Pigeons young Swallowes and Mutton is farre better for them Hennes flesh being sweeâ—e and pleasant doth trouble the belly of the bird if she eate it cold vvherefore the bird that is greatly delighted with such flesh might possibly forsake the game and seize vpon Hennes if she see any in her way as she is flying Wherefore to meete with this inconuenience you must feede the bird with young Pigeons or young Swallowes the flesh of Pies and old Pigeons is bitter and bad for these kinds of birds Cowes flesh is bad for them as making them too laxatiue vvhich commeth by the heauinesse thereof vvhich causeth hard digestion And if necessitie compell you to feâ—de them with grosâ—e flesh for want of better let it be tempered and washed with warme water if it be in Winter you must presse it and in Summer it must be washed in cold water The flesh that you feede your birds withall must be picked that there bee not fat sinewes or veines left vpon it You must not suffer them to eate whiles they will at once but with some small distance of time betwixt letting them rest in eating and now and then you must hide away their meate before they bee full gorged and then afterward giue it to them againe but when it is taken from them and also when it is giuen them they must not see it for feare of making them bate Likewise it is good to make them plume vpon small birds as they did in the vvoods Yearely in the beginning of Autumne they must be brought downe by laxatiue medicines if they be too high as namely by giuing them Aloes vvith their meate vvhich must be of some good liue and warme meate for otherwise they would be taken downe too much After that they haue beene purged you must prepare them for the game and againe when you are purposed to flye them it will not be amisse to giue them casting of Towe couered with flesh and made in forme of a pill and that at night to the end they may cast it vp againe in the morning with much more flegmaticke matter for by this meanes they will become more healthfull of a better appetite more emptie swift and readie for the prey Porkes flesh giuen them warme with a little Aloes maketh the bird loose and to slice out readily but you must obserue and see that she be put in a warme place after she hath beene purged and withall to feede her on your fist with some liue bird for at such times her entrailes are much dried They are discerned to be sicke vvhen their fundament swelleth and becommeth red as also their nosthrils and eyes And thus much of the luring and reclaiming of them in generall now let vs got vnto
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
is a good singing bird She is knowne from others by this because she continueth and heaueth the passages of her throate in singing more than any other birds doe besides she is of a lesse bodie and hath a longer taile in so much as the lesser they bee the perfecter they be On the contrarie the great ones which sometimes turne their heads behind them after the manner of fooles and for that cause are called fooles are the worst and come from the Isles of Palmâ— virte Wherfore the nature of the Canariâ—-bird is not to bee fat or to maintaine and keepe her flesh well She is verie subiect vnto Impostumes which happen vpon her head and those of a yellow colour and they must bee annointed with butter or hennes grease about three times then leauing off to doe any more vnto them for the space of three daies you shall then take them in hand againe and open them gently whereupon you shall see comming out of them thicke matter like vnto an egs yelk Which done you shall annoint the said Impostumes very well with the foresaid grease and thus you shall doe as often as they shall returne This bird is likewise troubled with melancholie sometimes and then the end of her rumpe would be cut and wrung out very well giuing her of these herbes lettuses beets and such like But and if for all these things you see that the Canarie-bird doth not amend the better you shall coole her with a little of the seed of melons giuing it her to eate and you shall put into her water-pot a little Sugar-candie twice or thereabout and that so much as may endure and lâ—st one whole weeke which may be done likewise when shee is in health twice a moneth When the Canariâ—-bird mouteth giue her of the seeds of melons and sprinkle her with a little good wine in such sort as hath beene said in speaking of other birds and that twise or thrice a weeke setting her afterward in the Sunne and by this meanes you shall make her mout more properly This course you shall likewise practise if she haue lice to kill the vermine that would wast and consume her that so she may be preserued CHAP. LVIII Of the Linnet and of her diseases THe Linnet is a good and melodious bird euen that which is taken in her nest Sometimes she wil be melancholicke she hunteth the mountaines amongst the Mâ—ttle bushes Boxe-trees Iuniper-trees and Bay-trees she maketh her nest of very small roots and other matter like vnto feathers This bird bringeth forth young ones thrice a yeare She is subiect vnto the disease called the pthisicke which may be perceiued by the seeing of her melancholike and her feathers standing in staring wise and by her bellie which then will shew it selfe somewhat more puffed vp than ordinarie full of red veines and her breast leane and by seeing her spill and pecke mustard-seed This disease commeth to her by feeding vpon mustard-seed which is very hot wherefore it were better to giue her pannicke or else continuing to giue her mustard-seed to vse withall this remedie which is when you see her troubled with this disease to cut the end of her â—umpe and to giue her Sugar-candie or some other sine sugar to drinke and for her meate you shall giue her beets lettuses and other such like herbes to eate as namely sometimes some mercurie If you haue vsed to feed her before with mustard-seed you must giue her pannicke to eate to coole her withall or else the seed of melons well husked and to continue the same meat the space of three daies Her ordinarie meare must be of the said berbes Bâ—sides this you shall put into her câ—ge a little earth and that in such sort as shall seeme good vnto you howbeit it would be best to put theirin some beaten mortar or some clay to the end that feeding vpon it shee may bee healed The Linnet is likewise subiect vnto the straitnesse or conuulsion of the brest wherefore being oppressed with this disease you shall feed her with the seeds of melons and in her water you shal steep some Sugar-candie or else small morâ—els of past You shall put therein furthermore a little peece of licoras to the end the water may somewhat â—aste of it and so you must continue it for the space of fiue daies one day alwaies betwixt that is to say one day and not the other Seeing to it that you giue her a beet leafe or some other vpon the day that you shall giue her pure water to drinke The same remedie will serue to helpe her to her voice againe iâ— the bird were hoarse for thereby shee shall â—ind her selfe well notwithstanding that there are but few that escape of the Phthisicke You shall vse the like remedies for the benefit of other birds which are found to bee grieued with such diseases as those are whereof we will now speake CHAP. LIX Of diuers infirmities hapning to little cage birds together with their remedies AMongst other diseases of birds they are subiect easily to loose their sight and become blind if it bee not speedily looked to and especially the Spinkes Wherefore for their better recourâ—rie before they be quite blind you shall take beets draw the iuice out of them mingling it with a little sugar with this licour you shall make her drinke for the space of three daies to be taken euery sâ—cond day after the maner that we haue spoken of in the behalfe of the linnet And you shall lay in her cage a sticke of the wood of the fig-tree in such sort as that the bird may vse it for a pearch and rub her eies against it for the curing of them which remedie will then be expedient when you perceiue their eies to begin to shed teares and their feathers begin to stare and stand vp When they shall bee troubled with impostumes you shall vse the same remedies which we haue spoken of in the chapâ—er of the Canarie bird But in as much as it often falleth out that birds do breake their legs I haue thought it good to teach you the way to heale them â— you shall giue them their meat in the first place in the bottome of the cage secondly you shall take away their rods and pearches that so they may not thereby take occasion to be hopping to looke for their meate and so thereby to labour and stirre their legge because by stirring thereof they perish and are spoiled And this course will likewise serue when any bird hath her thigh broken And I would aduertise you not to bind or swaddle it after the manner of the world for so you should cause some impostume to grow in the place where you did bind and tie it You shall doe that which hath beene said very easily if you lay her meate in the bottome and lowest part of the cage all manner of pearching being cut off by the taking away
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
head The Horse 〈◊〉 with cold The naile in the eye Against the bloud 〈…〉 pearlâ— and spots in the 〈◊〉 The 〈…〉 The bleared eye The skarre of the eyes Paine of the eye The â—arâ—fore or swelling of the kernels of the hart The auiues The squinancie or inflamation of the throte The Strangles The Barbes The soupe or excrescencâ— vnder the bellie To chase away files The paines of the gums and teeth The short winded horse The cough in a 〈◊〉 The horse 〈◊〉 Ague The faintnesse of the heart The broken backe The horse ouer-heated Paine in the belli Difficultie of vrine For the sniuell The Flying worme The Iauar The Figge The Wenne For a galled backe A horse swayed in the backe The backe 〈◊〉 The 〈◊〉 of the 〈◊〉 The iaundise Costiues The 〈…〉 For a horse that is bursten The â—â—inging of Flies The farcie Clefts For the scabbe The Horse swelled The colicke in a Horse The swellings of the coddes For a Fistula For a Canker The Iauar or scab in the 〈◊〉 The Horse cloyed Alene Horse The enterfering of a horse The spauine Chaps Cliâ—ts The grapes or scabber For the 〈◊〉 swelling For the disease called Paumon or 〈◊〉 galle The disease of the hoofe or the corne of the fâ—oat The garrot The disease of the necke The Palamie or bloudie chops in the palate The courbe or a long swelling beneath the elbow of the hough The swelling of the Knee Broken and chapt Knees Chafings Old tumours Wormes and bots The current Flux of bloud The restie horse Poyson eaten The stinging of Vipers The biting of the Shrew The biting of a mad dogge Hens dung swallowed by the horse The leane horse The raging loue of Mares Yellowes Stagger Pestilence Cords Rheume in the Eye A Warte A Straine Spauen To know diseases by their signes Signes of inward griefes The Horse-leacherie of P. Vegetius translated by the Author The milke of an Asse good for them in consumptions and for to make faire the countenances of women Rest maketh an Asse alwaies after vnfit for labour The markâ—s of a good Asse The diseases of the Asse The Asses-hide The Asses-â—ooâ—e The Aâ—â—e doth 〈…〉 The Mules of Auernia The diuers maners of the engendring of male and female Mules The markes of a good Asse to câ—uer she Mules Signes of a good Horse-Mule Of a good Mare-Mule The diseases of the Horse and Mare-Mule Ague Difficultie of breath Scabs in the pasternes Leanenes Cough Collicke Wearinesse and â—uer-heating The smoâ—ke of the hoofe of a Mare-Muâ—e A Quick-set Hedge The Garden doore The paths in the Garden The Inclosure Grounds Hedges The fashion of an Arbor The binding of the Arbor The worke of the Arbor and of the Vine is alike All manâ—â—r of ground by being long 〈◊〉 doth grow leaâ—t Little Turneps or Nauest Coleworts Great Turneps of both sorts Spinach Leekes and Cyues Onions Chiboles Carrets Sage and Hysope A Labyrinth Lettuce seed To chuse seeds Fine hearbs Seeds that will hardly grow Cucumbers and Citruls The power of the encrease of the Moone To â—â—w seeds in the Spring To sow seeds in Summer At what time seed must be sowne is cold and hot places The age of seeds Watring What water is good for Seeds What time is good to water Weeding and raking Clipping or cutting of hearbes Slips Gatheringâ— The time to gather Seeds The way to keepe hearbes The way to keepe flowers To keepe Prouence Roses To keepe seeds To keepe roots Common Coleworts The seed too old Prouerbe Cabage-cole The curled cole Coleworts of a good tast Red Coleworts The planting of Coleworts The watering of Coleâ—â—â—ts The 〈◊〉 betwixt 〈◊〉 the vine and the Colewort Coleworts doe keepe one from beâ—ng 〈◊〉 Coleworts enemâ—e vnto Organic and Rue Rotten Coleworts The vertues of Coleworts 〈…〉 The curled and cabbaged Lettuce The Romane Lettuce White Lettuce Cabbaged lettuce White and fairâ— Lettucâ—â— To cause Lettuce to small well Salad hearbâ— mixt together The vertues of the Lettuce â—ndiue 〈◊〉 Succoriâ— The vertues of Succorie Spitting of blâ—ud To sow Artichâ—kes vpon beds Choice of Arâ—ichokes Artichokes of a good smell Artichokes smelling like Bayeâ— Sweet Artichokes The vertues of the Artichoke The vertues of Sorrell The bloudie flux The plague The vertues of Burnet Harts-horne To cause harts-horne to thriue The vertues of harts-horne The vertues of Trickmadame Pearceâ—â—one or Sampier The preseruing of Sampier Iaundise Stone Marigolds Tuâ—ied and wel thriuing Marigolds The vertues of Marigolds Beets A speâ—iall 〈◊〉 of the 〈◊〉 Red beets The vertues of the beets For â—o make 〈◊〉 quickly The 〈◊〉 of 〈◊〉 Spinage The virtues of Spinage The vertue of Buglosse 〈◊〉 The vertues of Lâ—â—kes Poyson 〈◊〉 at the 〈◊〉 Difficultieâ— of making water For 〈◊〉 in 〈◊〉 birth Spitting of bloud Small Leeks 〈…〉 〈…〉 Dâ—ought Burning agues Chaps in the lips To preserâ—â— Purcelane To keepe 〈◊〉 from râ—tting To make choâ—ce of 〈◊〉 The vertues of 〈◊〉 Dropsie Kibed heeles The biting of a â—ad dogge Red spots Garlicke Sweet Garliâ—â— How to keepe Garlickâ— The 〈◊〉 of Garlicke The 〈◊〉 of Garlicke The Plague The 〈◊〉 of a mad Doggâ— Nits Liâ—e Colicke Cough 〈◊〉 ach Wormes Difficultie of 〈◊〉 Birds 〈◊〉 The vertues of 〈◊〉 Parsley The vertues of Parsley Deliuerie of women in their trauell A stinking breath To make water The Colicke Paine of the reines Rocket The force of Rocket 〈◊〉 and hardnesse of the spleene Tarragon Smallage Cheruile The vertues of Cherâ—ile Costmarie and 〈◊〉 The way to haue good â—â—ore of Asparagâ—â— Asparagâ—â— may grow of a Sheepes horne 〈…〉 Garden Water-Cresseâ— The vertues of Wateâ— and Garden-Cresses Tâ—â—th-ach Palsie Coâ—â—cke Good Saffron The gâ—thering and keeping of Napes The vertues of Napes Tâ—â—neps Turneps are the â—rdinarie â—eat of them of 〈◊〉 and Sauoy Turnep seed is veriâ— small Faire turneps The keeping of turneps The vertues of turneps Radishes Radishes 〈…〉 Sweet radishes Good radishes Trâ—â—ell of child bâ—â—th Nâ—ise of the â—ares The ill 〈…〉 wine Spots Grauell and 〈…〉 〈…〉 Parsneps Mypes Carrets Skirworts The vertâ—â—s The goodnesse of Mustard The â—ertues of Mustard 〈…〉 The vertues of the cucumber Gourdes The goodnesse of the seed The vertues of Gourdâ—s Melons and Pâ—â—pions The gathering of Melons The goodnesse of Melons 〈…〉 The â—ertues of Melons Melons cause 〈◊〉 to 〈◊〉 Pompions Gourdâ— and Cucumber without seed For the helping forward of their growth A Cucumber without water 〈…〉 Sweet Pompions Suger-Melâ—â—s Lasting Poâ—pions A woman in her tâ—rmes maketh Pompions drie and diâ— To keepe Cucumbers fresh a long time Pompions smeling like Roses Strawberries The â—ertues of Strawberries 〈…〉 Mallowes 〈◊〉 The 〈…〉 〈◊〉 Arsmart Eye-bright 〈◊〉 〈◊〉 The vertues of Elicampane Dittander The vertues of Dittander Celandine great and small The 〈◊〉 of 〈◊〉 Little Celandâ—â—e 〈…〉 Valerian Angelica The virtues of Angelica Thâ— Plague Against the biting of a â—ad dogge Blessed Thistle The vertues of Blessed thistle Mother-wort Golden-rod The vertues of Golden-rod Saxifrage The great and small Burre Star-thistle Lâ—die-thistle Siluer-grasse
Patience or Monkes 〈◊〉 Scabiâ—â—◠〈…〉 〈…〉 〈◊〉 The properties of 〈◊〉 〈◊〉 or Bugle Lyons-paw Great Comfrey Gout Rupturâ— Self-heale Water Germander The vertues of Germander Fole-foot Carline thistle Hundred headed thistle Eringium Sea-Holly Beares-breech Diuels bit Cinquefoile Tormentill Perwincle Bistort Pionie Paules Betonie Gromell Saint Iohns wort The Balme Ground-pine Agriâ—â—â—ie White 〈◊〉 Mercurie The vertues of Mercurie Milfoile Danewort Orpin Goats-beard Ground-Iuie Hounds-tongue Adders-tongue Goose-grasse Of Corne-rose or wild Poppie Bastard Dittanie Knot-grasse Salomons-seale Great and small Dragons Stinging and dead Nettle Dead Nettle 〈◊〉 in boyling of flesh Stauesacre Plantaine Horse-taile Pellitorie of the wall Shepheards powch Sow-bread The vertues Crowfoot Pettie-whin Dittanie Germander Ruptureâ—wort Mouse-â—are Dogs-grasse Water betonie Palma christi Fernâ— The vertues Hearbe Two-pence Fleawort or Fleaâ—ane Iâ—â—itorie Ground-swell Aristâ—lâ—chie or birth-wort Centaurie Woodbind or â—â—nie-suckles Pimpernell Backwheat or binacorne The vertues of Buckwheat The compounding of the water of Burckwheat An ointment of Bucke-wheat Nicotiana the chiefâ— of Physicke hearbes Why it was called Nicotiana The hearbe of Queene-mother The hearbe of the Great Priour Tabacco The Holie hearbe Mansâ—eur Nicot Embassador for the King in Portugall A matter of experience in the 〈◊〉 of a Noli me tangere Prooâ—e of it in wounds The Embassadors hearbe Proofe for Ring wormes Proofe for the Kings euill Madame of Montigny dead of a Noli me tangere in her breasts How Nicotiana was 〈◊〉 brought into France The distilled wateâ— o◠〈◊〉 â— good for a short breath The figure of Nicotiana The stalke Leaues Branches Flower Seed Roots Smell 〈◊〉 or tâ—st Temperatiue How to refresh and cheerâ— vp Nicotiana To waâ—er Nicotiana How to handle Nicâ—tiana in Winter To sâ—w Nicotiana The way to remoue Nicotiana At what time Nicotiâ—ana must 〈◊〉 The lâ—aues of Nicotiana are the best part of the same Ache of the head armes and lâ—ggâ—â— A weake stomach not able to digest Difficultie of breathing An old cough and causeth to spit out grosse and slimie humours The spleene â—â—opt and hard Paine of the stomach Colicke Paime of the matrix 〈◊〉 To kill the 〈◊〉 Swellings Rheumes Cold impoâ—â—umes Vâ—ers of the nose Greene wounds Wherefore the dried 〈…〉 Nicotiana are good To drie Nicotiana The droâ—sie The suffocation of the mother Head-ach Swâ—uning The fume of Nicotiana asswageth hunger and thirst That Nicotiana doth not make drunke Diuination by Nicotiana Mad night-shade Anise-seed Turneps What is meant by Maries-bath The second oyntment An excellent Balme made of Nicotiana Female Petum growth of the seed of the male Female Petum as not Priapeia The vertues of female Petum The leaues of female Petum for the bloudie flux The reason why it is so called Rhamindicke The markes of Mechoacan To chuse the best Mechoacan The vertues of Mâ—choacan Mechoacan is not fit for cholericke diseases The preparing of Mechoacan for to vse The infusion of Mechoacan Marchpanes of Mechoacan Pilles of Mechoacan The commodities of the vse of Mechoacan That the bodie and humours must be prepared before the taking of Mechoacan The day of the taking of it The day after the taking of it Costiuenesse Symptomes happening vpon the vse of Mechoacan Hearbes of the East Hearbes of the West Hearbes of the North. Hearbes of the South The Flower Garden The alleys of the Garden March Violets The vertues of Violets A blow on the head White yellow and red Gillo-flowres Daisies Kings-â—uill Palsey â—owt Purple Veluet flower The white flowers of women Canterburiâ—-bells The vertues Prouence purple and Indian Gillo-flowers To make Gillo-flowers to smell like Cloues Gillo-flowers of Prouence Purple Gillo-flowres Indian Gillo-flowres The Indian gillo-flower doth cause the headeth and an ill vnwholesome ayre Wild Gillâ—-flowers Dame Violets Goats-beard Marians Violets Lillie 〈◊〉 Water lillie Hyacynth Narâ—yssus carneflag or 〈◊〉 The vertues of Corneflag Sciâ—tica Vlcers Dropsie Lillies Lillies of 〈◊〉 colours Purple coloured Lillies Lillies in flower at divers and sâ—uerall times The vertues of Lillies 〈◊〉 Water of Lillie Burning of sâ—aldings Asmooth and glistering â—ew Small Paunces Flower of the night Tulipan The Mortagon of Constantinople 〈…〉 Crowne Emperiall Basill Basill neuer 〈◊〉 better tâ—hen it is cursed Hatâ—ed betwixt Amber and Basill The smelling of basill doth cause great paine and Scorpions in the head M. I. Houâ—ier To be deliuered of child-birth without paine Rue The bewraier of women Rue thriuing best when it iâ— most cursâ—d Rue and Hemlocke are enemies Mithridates 〈◊〉 opiate for the Plague Râ—e â—n enemie to vâ—nimes and poysons Rne â—n enemie to cats and fulmers That rue should not come neerâ— to the nose For a 〈◊〉 or Plague 〈◊〉 Mints The vertues of Miâ—ts Wormes The curding of Milke To keepe cheesâ— Calamint Thyâ—â— Goodly Thyme The vertues of Thyme Winter Sauâ—rie Organie The vertues of Organie Hyssope The vertues of Hyssope 〈…〉 The vertues of Sâ—â—â—rie The drowâ—â—â— disease Coriander The vertues of Câ—riander Digestion Windinesse To keepe flesh It prouoketh the termes Wormes Wild fire Sage The vertues of Sage Weakenesse of the sinewes The trembling of the parts To cleanse the stomacke Oake of Ierusaleâ— The 〈◊〉 Horehound 〈◊〉 The vertues of Wormewood A weake stomacke Iaundise Dropsie Wormes To make the haire blacke 〈◊〉 and his vertuâ—â— The Plague Poyson Shiuerings of Agues Wormes Rosemarie The vertâ—es of Rosemâ—riâ— An euill ayre Heâ—daâ—h Iaundise Weake sinewes Iesamine 〈…〉 Mountaine Thyme Headach To kill Serpents 〈…〉 Dâ—fficultie or painfull making of water Penyryall To prouoke womens termes To kill 〈◊〉 The Sciatica Dill. Belchings Gripes Difficultie of making water Annise A stinking breath A faire face Bishops-weed Caraway Cummin Windinesse Gripes Difficultie in making water Drie blowes Fennell Sweet Fâ—â—nell Cleare sight wâ—â—dinesse Abâ—undance of milke Marierome To pâ—rge the braâ—e Dropsie Mugwort The vertues The Matrix out of order and 〈◊〉 After-birth Paines of the Matrix Tansie Wormes Stone Grauell Fetherfew Nept or Cats-mint Conception French Lauander Lauander Weake sinewes Palsies Conuulsions Apoplexies All-good otherwise Claâ—y Cheerefulnesse To cleare the sight Nigella Balme Cheerefulnesse To keepe beâ—s from flying from their hiues To dâ—iue them from them Camomile To mollifie 〈◊〉 resolue â—erifie Meâ—â—â—ot Apples of loâ—e Mandrakes The vertues Golden-apples The preseruing of the root of Elecampane Conserue of Elecampane roots Preserâ—â—s and conserues of Gentian Pioniâ— Corne-flag wild Vine Parsâ—â—ps Turneps 〈◊〉 The difference betwixt 〈◊〉 and conseruing The preseruing of Purslaine The preserue of Asparagus Harts-horne Trick-madame c. The preâ—â—â—uing of Lettuces What is meant by the word preserue The preseruing of hearbes and flowers 〈…〉 Conserue of Roseâ— Conserue of drie Roses Conserue of Violets Conserue of drie 〈◊〉 The making of Mustard Mustard of Anion Mustard of Dijon Preseruing of Cucumbers The preseruing of Gourds How to keepe Onions The Cypresse tree The vertues The Rose-tree planted and remoued The Rose-tree sowne Seeds of Roses Vâ—rie sweet smelling Roses Early hastie and timely Roses Fresh Roses To make carnation Roses white Box-tree Bees-bane
tree Pits to set the Walnut tree in or to remoue them into A signe of plentie or otherwise by the Walnut tree Walnut-trees must stand alone The Oake an enemie to the Walnut tree The grafting of the Walnut tree The beaten Walnut-tree becommeth fruitfull Tender walnut shells Walnut without shells The gathering of walnuts The profit of the walnut-tree The wood The rind shell kernell The gristle of the kernell The wood of the walnut-tree The rindâ— of walnuts The barke of Walnut-trees Mithridate The boyle 〈◊〉 capon Tertian agues The biting of a mad dogge To plant the Oliue-tree To graft the Oliue-tree Oliue-trees full of Mosse The barren Oliue-tree The fruit spoyled The withered Oliue-tree The Date-tree The gathering of Chesnuts To keepe Chesnuts The leaues of the Chesnut-tree The ashes of the Chesnut-tree The hardnes of 〈…〉 The Pine-tree The Plum-tree The Plum-tree out of frame The languishing Plum-tree Laxatiue Plums Sleeping Plums Plums of Brignoles The Pomegranate-tree Pomegranate wine Th◠〈◊〉 tree The flux of thâ— bellie Of the 〈◊〉 tree Of the Iuiube-tree The Boy-tree The greatnesse of trees 〈◊〉 to be considered The space and distance betwixt trees Plum-trees Sweet Cherrie-trees Common or the lesser sort of Cherrie-trees To 〈◊〉 To water Trees browsed wub 〈◊〉 To plant trees without roots Pits To moist an earth Too hard an earth The roots pilled Small trees A Prouerbâ— To giue trees their â—it pâ—aces To kill wormes The pricking downe of trees To take branches from trees To make way for the Sunne â—o come to the trees To take dead wood 〈◊〉 the tree What is meant by bourgening Exceeding heat of the sun hurtfull to trees To order a tree in Winter A dead dogge oâ— some other carrion made fast to the foot of the tree The mosse of trees The time to dig and cuâ— off vnprofitablâ— members from young trees The fit time to pick anâ— prune trees To cut dâ—wne branches frâ—â— old trees An old Tree fallen barren Grafts broken How to order grafâ—s afâ—er they haâ—â— put forth new wood To order and â—andle Trees â— at are growâ— vp Trees giuing ouer to grow To take away the Caterpillers nests The time to cut trees To water trees Much fruit vpon a tree Sliuen or shiuered trees Weeds about trees The small and dwarfish tree The barren tree The fâ—le in trees Wâ—rme in trees The iaundise in trees Weeuils Against snailes and ants The tree that looseth his fruit Against â—â—sting of trees The tree that looseth his flowers Against caterpillers The ouer fruitfuâ—nâ—s of a tree The dâ—fease of tâ—e baâ—â—e of â—he tree 〈◊〉 trees To hasten a tree his bringinâ— forth of fruit The drines of a tree To kill wormes that trouble trees The breeding of wormes The falling of appleâ— from the tree Fruits rising vpwaâ—d To kill Ants. Tourraine the garden of France Ripe Almonds Chesnuts Sound Chesnuts Cherries To keepe Câ—trons To keepe the Corneile-berrie For the staying of the flux of the ballie The malâ—gnant 〈◊〉 of Quinces To keepe greene fâ—â—ges To keepe walnuts sound To keepe Pomegranats To keepe apples To keepe mâ—dlars To keepe oliues To keepe peares To keepe mulberries To keep citrons and oranges To keepe peaches To keepe ceruises To keepe damaske-plums The way in generall to make such Wine What apples are fittest to make wine of The time to gather apples The manner of pressing out the drinke made of Apples Pinet The vertues of Cider Sweet Perrie Sowre Cider Cider that is harsh and rough Ciders without anie tast Ciders of mixt tast The vertues aâ— Perrie Marmalade Marmalede of Oranges Limâ—â—â—s or Citrons To make gellie of Quinces To preserue Waâ—nuts Cute wine to bâ— vsed in steed of hony or sugar Preserues of Orange pills The preseruâ— oâ— Peaches Preserued Abricots Small Peaches Peares Apples Timely Peaches To preserue Cherries Ceruiser Gooseberries c. To preserue Barberries Of Conserue Past of Plums and other fruits To keepe Peaches and other fruits To keepe Oliues The preserue of Oliue To preseruâ— Fiâ—berds or small Nuts Quince-cakes Diuersitie of colours Cinnamon sticks Conserue of fruits Conserue of flowers Leath of Dateâ— Oyle of Oats Oyâ—e by expression Oyle the proper name of the liquor of Olâ—â—es What is necessarie before the making of the Oyle Milstones Oyle mills Pressers The South Sun necessarie for the oyle presser The Willon graceth the coâ—our of the oyle Three forts of oils of olâ—e Virgins oyle Vessells for oylâ— Oyle-cellars The North is fittest for oyle cellars to stand vpon Oile Omphacine Frosen oyle To keepe oyle from becomming ranke Troubled oyle Filthie oyle Stinking oyle Putrified oyle Cleare oyle Sweet smelling oyle Good oyle in the vpper part of the vessell The vertues of oile To loosen the bellie Aspent Wine Oile an enemie to plants The vertues of the lees of oyle Oyles made by expression of many things The making of the oile of sweet almonds The drosse of sweet almonds Womens throws Paine of the colicke and kidneyes Oile for to make 〈◊〉 Oyle of Sweet almonds for perfumers Oyle-de-Bay Collicke Cold swellings Oyle of myrtles iuniper mastick tree turpentine tree and iuie berries Oyle of nutmegs Oyle made by impâ—â—ssion Three things to be considerd in making oyles by impression Oyles of flowers To make oyles by impression in Maries-bath To know if the oyle be made The qualitie of the ingâ—edients Cold oyles Hot. Tender Hard. Hot oyles Of the tendernesse or hardnesse of the ingredients Oyles made of liuing things or their parts The quantitie of the ingredients Oyle of Roses Two sortâ— of oyle of Roses A new kind of making of oyle of Roses Oyle of Cammomile Melilote Yellow Violets Corneflag Elder-tree flowers White mulleine flowers Iasmin Poppie Lettuses Water Lillie flowers Oyle of Quinces Oyle of 〈◊〉 sticke Oyle of Elder-tree Oyle of S. Iohns woort Oyle of Rhuâ— Oyle of Myrtle-tree Wâ—rmeâ—wood Marierom Southernwood Thyme and Aller Oyle of Spike Paine oâ— the stomack reines bellie matrix Oyle of Foxes Rheumes Weaknesse of sâ—â—â—ws Paines of the reins and back Oyle of Wormes Stiâ—â—e 〈◊〉 Paines of the ioynts Oyle of serpents Oyle of egges The â—yle 〈◊〉 Wheat Ringwâ—rmeâ— Fistulaes Chops in the skinne Oyle of Haye Ringwoâ—mes S. Anthonies fire Oyle of Tartâ—â— Oyle of Brimstone 〈…〉 Balme of thâ— maruellous apples Balsaminâ— Oyle of the flowers of Rosemariâ— White mulleinâ— Nicotian Paules 〈◊〉 and grâ—und luie A balme A balme Paiâ—â—s of the eares Cankers A balme of 〈◊〉 flowers In leasure to take the oppâ—rtunitie of â—easure to go about distilling The inuentor or first findeâ— out of distillation Distillation Distilâ—â—ng without heat Dâ—stilling by a Fiâ—â—re Sand â—â—baked Earth-poâ—s vessels of Iuie glasse of Fernâ— To distâ—ll by cold Diuers 〈◊〉 of â—eat Disâ—â—lling time The knowledge of the ripâ—nesse of the matter to be distilled The vâ—rtues of distilled waters The laâ—â—ing of distiâ—â—ed waters What distilling vessels were â—irst inuented Waters distilled in Mâ—ries bath An old Leaden Limbecke is better than a new The making of Ceruse The cause that maketh