Of Fermento. cap. 68.
SOwre dough is called Fermentum, for it maketh paast feruent, & ma∣keth it also arise, as Isidore sayth, libro. 20. cap. 1. Sowre dough is compounded of diuerse vertues, and hath substaunce and vertue lyke, therefore it hath vertue to heaue paast and bread, and to change and amende the sauour thereof, and to turne into his lykenesse all matter that it is meddeled with, and hath vertue to drawe soone euill humours out of the bo∣die, as Dioscorides sayth, and to ripe and to open Postumes and Botches, if it be meddeled with Salt: and openeth the pores of the body by his subtilty, and dis∣solueth & tempereth humours, & is called Fermentum in Latine, & Zima in Gréek. And so paast made onely of meale and of water is called Asima, as it were Sima, without sowre dough, and Sima, sowre dough reareth paast and bread that is meddeled therewith, and chaungeth the sauour, and thirleth & distributeth partes thereof, as it is sayde super Epistolam. 1. Cor. 5.
(*With Gran also called Curgings, and the dragges of Ale is made the fa∣mous potage in Deuen-shéere, called Drouson.)