Maison rustique, or The countrey farme· Compyled in the French tongue by Charles Steuens, and Iohn Liebault, Doctors of Physicke. And translated into English by Richard Surflet, practitioner in physicke. Now newly reuiewed, corrected, and augmented, with diuers large additions, out of the works of Serres his Agriculture, Vinet his Maison champestre, French. Albyterio in Spanish, Grilli in Italian; and other authors. And the husbandrie of France, Italie, and Spaine, reconciled and made to agree with ours here in England: by Geruase Markham. The whole contents are in the page following

CHAP. LII.

How the Oyles of other Fruits and Seedes are made by expression.

THere are many other seeds and fruits which doe yeeld an oylie liquor by expression, and that after the manner of the Oliue, that is to say, royall Walnuts, Filberds, Nutmegs, Almonds, both sweet and bitter, the Indian nut, Anacardies, Peach kernells, the kernells of pine Apples, Abricots, Cherries, Plums, Pistaces, Linseed, Rapeseed, Mustard-seed, Hempe-seed, the seed of Poppie, He••bane, Burnet, Citrons, Oranges, Apples, Peares, Cucum∣bers, Gourds, Melons, Citrulls, and other such like, whereof vve will speake parti∣cularly, to the end that we may giue to know what course is to be taken, and what ma∣ner and order is to be kept in euerie particular.

The oyle of sweet Almonds is thus prepared: Pill the Almonds after that they haue sleept some time in warme water: pound them in a morter of stone or marble with a woodden pestle, and make them vp in lumpes or little loaues, which you shall knead and vvorke with your hands at the vapour of vvarme vvater a long time, if you like it not better to warme them vpon hot ashes, or hot sand for the space of an houre, or in the Sunne the space of fiue houres: or else put them in a glasse vessell vvhich shall be vvarmed at the vapour of boyling vvater in a caldron: after put them in a haire cloth or hempen bagge, for to presse in a presse that hath his planke hol∣low and bending downeward: or betwixt presses whose plankes you 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 Al∣monds 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 child••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 sti••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 ••••••∣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 cha••••ng and warming it selfe at the fire, or else by heating the plankes betwixt, or the weigh•• 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 my••••tes, I••∣niper-berries, of the fruit of the masticke-tree, turpentine-tree, and Iuie: which is al∣so 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 fry∣ing-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, ••••••∣megs, Iuniper-berries, and such like.

Notes

• 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 kid∣neyes.
• 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