The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London

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Title
The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London
Author
Gerard, John, 1545-1612.
Publication
London :: Printed by Adam Islip Ioice Norton and Richard Whitakers,
anno 1633.
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Subject terms
Botany -- Pre-Linnean works -- Early works to 1800.
Botany, Medical -- Early works to 1800.
Gardens -- England -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A01622.0001.001
Cite this Item
"The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A01622.0001.001. University of Michigan Library Digital Collections. Accessed April 26, 2025.

Pages

¶ The Names.

1 The first is called of the Grecians 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉: in high Dutch, 〈◊〉〈◊〉: in Low Dutch, 〈◊〉〈◊〉: in Italian, Orzo: in Spanish, 〈◊〉〈◊〉: in French, Orge: in English, Barley.

2 The second is called of the Grecians 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, and also 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉: Columella calleth it Galaticum; and Hippocrates, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉 of our English Northerne people, Big, and Big Barley. Crimmon (saith Galen in his Commentaries vpon the second booke of Hippocrates his Prognosticks) is the grosser part of Barley meale being grossely ground. Malt is well knowne in England, insomuch that the word needeth no interpretation; notwithstanding because these Workes may chance into the hands of Strangers, that neuer heard of such a word, or such a thing, by reason it is not 〈◊〉〈◊〉 where made; I thought good to lay downe a word of the making thereof. First, it is steeped in water vntill it swell; then is it taken from the water, and laid (as they terme it) in a Couch; that is, spred vpon an euen floore the thicknesse of some foot and an halfe; and thus is it kept vntill it Come, that is, vntill it send forth two or three little strings or fangs at the end of each Corne: then it is spred vsually twice a day, each day thinner than other, for some eight or ten daies space, vntill it be pretty dry, and then it is dried vp with the heate of the fire, and so vsed. It is called in high Dutch, 〈◊〉〈◊〉: in low Dutch, 〈◊〉〈◊〉: in Latine of later time, Maltum: which name is bor∣rowed of the Germanes. Actius a Greeke Physitian nameth Barley thus prepared, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, or Bine: The which Author affirmeth, That a plaister of the meale of Malt is profitably laid vpon the swellings of the Dropsie. Zythum, as Diodorus Siculus affirmeth, is not onely made in Aegypt, but also in Galatia. The aire is so cold (saith he, writing of Galatia) that the country bringeth forth neither wine nor oyle; and therefore men are compelled to make a compound drinke of Barley, which they call Zythum. Dioscorides nameth one kinde of Barley drinke Zythum; another, Curmi. Simeon Zethi a later Grecian calleth this kind of drinke by an Arabicke name, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉: in English we call it Beere and Ale which is made of Barley Malt.

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