Natural magick by John Baptista Porta, a Neapolitane ; in twenty books ... wherein are set forth all the riches and delights of the natural sciences.

THE FOURTH BOOK OF Natural Magick: Which teacheth things belonging to House-keeping; how to prepare domestical necessaries with a small cost; and how to keep them when they are procured. (Book 4)

The PROEME.

FRom Animals and Plants, we are come to Houshold-affairs; there we provided di∣verstty of new fruits fit for our use: now we shall seem to have sowed nothing, and produ∣ced nothing, unless we shew how, & what we sowed and produced at great charge and pains, may be preserved against the cold, and injuries of the outward air, that they may come forth in their seasons. It were the part of a wicked and slothful man carelessly to let that dye and come to nothing, which he had provided with so much care and pains: wherefore as you were witty to produce them, you must be as diligent to preserve them. And the Hus∣band-man that stores up fruit, shall have good provision for the Winter. For saith Marcus Varro, they serve for several meats, and no man stores them up but to produce them when he hath need of them, to defend, or use, or sell them. I shall first set down the inventions of our Ancestors, who were very diligent herein, for they found sundry things by divers means, and faithfully delivered the knowledge of them to posterity. Then I shall relate what I know to be true, intermixing some of my own inventions, and such as I think to be of greatest concernment, and that I have often tried. I shall besides add some considerations of bread, wine, and oyle, and such as are of great profit for the Husband-man to provide for his family with the lesser cost, alwayes setting down the natural causes; that they being per∣fectly known, a man may easily invent and make them. But to proceed to the work.

CHAP. I.

How Fruits may be long preserved upon their Trees.

WE will begin with Fruits: And whereas fruits and flowers both may be preserved either upon their own mother Tree which bear them, or else being pluckt off from it, we will first shew, how fruits may be preserved upon their own Tree, and first rehearse those things which the Ancients have set down con∣cerning this matter, and next, what we our selves have found out by our own experience. Our Ancestors, when they would have fruit to last long upon the Tree, were wont first of all to bind them to the stock or to the boughs, lest any tempest should strike them off, or toss them up and down. Besides, they did intercept that juice from them, which should ripen them: for there are some kinds of fruits, which, as soon as ever they be ripe, will stay no longer upon the Tree, but fall down of them∣selves, though they are not so much as shaken: other fruits there are that will stick longer and faster to their hold. Besides, they were wont to cover them with cer∣tain cases or shells as it were; thereby guarding them from the injuries of the wea∣ther, both hot and cold, and also from the mouths of devouring birds. Where∣fore to make

Pomegranates hang long upon their Trees;

Some have wreathed and platted about the fruit the smaller boughs that grow hard by, that the rain may not come forcibly upon it to break it or chop it, for if it be once bruised, or that it do but gape and have any chops in it, it will soon perish: and when they have so done, they tye them fast to the stronger boughs, that they may not be shaken; and then they bind the Tree about with a kind of broom withes, that the Daws, or Crows, or other birds may not come at the fruit to gnaw it. Some do frame earthen cases fit for the fruit, and cover the same with strawie mor∣ter, and let the fruit hang still upon the Tree in them. Others do wrap up every one of the Pomegranates in hay or holm, and then daube it thick over with mor∣ter which hath chopt straw in it, and so fasten them to the stronger boughes, that the winde may not shake them. But all these practises must be used when the wea∣ther is fair, and there is neither rain nor dew stirring, as Columella teacheth. But Beritius useth this means to make them stay long on their Tree. He takes the blos∣soms of the Tree when they begin to wither, and wraps in them every Pomegra∣nate by it self, and then binds them about with bonds; thereby preventing their putrefaction, and their chawns and chops which otherwise would be in them. O∣thers put them in earthen pots every one by it self, and cover them well, and settle them fast, that they may not be broken by knocking against the stock or arms of the Tree, not by hitting one against the other: for by this means you shall have them alwayes better grown then by any other. Varro saith, that if you take Pome∣granates before they be ripe, as they stick upon their stalks, and put them into a bottomless pot, and cover them, boughs and all, in the ground, so that no winde may come at them, you shall not only finde them whole when you take them out, but they will be greater also then if they had hung still upon the Tree. Palla∣dius shews,

Citrons may be preserved upon the Tree;

even by shutting them up in certain earthen vessels fit for such a purpose▪ for so you may keep them upon their Tree almost all the year long. If you would have

Grapes hang upon the Vine, fresh and good, even till the Spring of the year,

Beritius prescribes you this course. You must dig a pit in a very shadowy place neer to the Vines, about a yard deep, and fill it up with sand, and set up some props in it: then you must loosen the joints of the Vine-branches, and winde them in to∣gether with the clusters of grapes to be tied to the props, and then cover them, that no water may come at them. You must take heed also that the grapes do not touch the ground. A thing which I have oft-times put in practise, but it fell not out to my expectation: for still the grapes were half rotten, and their colour quite faded. Columella saith, There is no surer way then to prepare certain earthen vessels which may hold each of them a cluster of grapes, so that they may have scope e∣nough; and they must have every one four handles, whereby they may be tied to the Vine, and their lids or coverings must be so framed that the middle may be the place of closing, where both sides of the cover may fall close together when the clu∣sters are in, and so meeting may hide the grapes. But you must see that both the vessels themselves, and also their coverings be well pitched both within and with∣out; for the pitch will do good service herein. When you have thus covered and shut up your grapes, then you must lay good store ••f morter with straw chopt in it upon the vessels. But in any case, look that the grapes be so placed in the vessels, that they touch no part thereof. Tarentinus gives this counsel. The clusters that first grow, you must pluck off, and then others will come up in their steads, if you look carefully to the Vine: now these later clusters will be very backward and long ere they be ripe: take some earthen vessels, and let them be somewhat open be∣low▪ put into them your later clusters, and let the upper part of them be very close covered, and then bind your vessels fast unto the Vine, that so the wind may not shake them. Palladius saith; If you be desirous to keep grapes upon the Vine till

the Spring-time, you must take this course. Neer unto a Vine that is laden with grapes, you must make a ditch about three foot deep and two foot broad in a very shadowy place; and when you have cast sand into it, stick up certain props, and winde the bunches daily towards them, and when you have wrought them to stand that way, bind them to your props without hurting the grapes, and then cover them to keep them from the rain. The Graecians likewise counsel you to shut up your grapes into certain earthen vessels which are somewhat open beneath, but very close and fast shut above, and so you may preserve them long upon the Tree. If you would preserve

Grapes upon the Vine till new come again, so that upon one and the same Vine-branch, may be seen old and new grapes both together,

you may effect it by this device, which I my self have used: for, all the former experiments are the inventions of Antiquity, and, because there is great difficul∣ty in working them, and small profit when they are wrought, therefore I esteem them as toyes and matters of little worth. But this I have experienced my self, and preserved good grapes upon a Vine until May and June, and so have seen both new grapes, and grapes also of the former year together upon one and the same branch. When Vintage time is past, you must take the tops and pliant twigs of such Vines as grow by the house side, and winde them in at the window into the house, and binde them fast to the summers or beams with the sprigs of Broom, as with strings or thongs, that they may be surely stayed from wagging up and down: but you must let them in handsomely that the windows may be opened and shut con∣veniently. By this means you shall keep them safe from the injury both of the cold weather, and also of the devouting birds. When there is any frosts or winds abroad, keep the windows close shut, and open them again when the air is waxed any thing calm and warm; and so deal by them till the Spring come. And when the Vine begins to bear new buds and new leaves, then let your twigs out of prison, and bring them back again into the open air, and there let them take the comfort of the warm Sun. So shall there grow new grapes upon the same twigs where the old grapes are. I have also effected the same

By another means.

Because it was a great trouble, and a very irksome piece of work, to take that course every year, I have thought of another device whereby the same effect may be at∣tained both more prettily and miraculously. About the time wherein they are wont to prune Vines, make choice of two special branches upon the Vine, such as are most likely to bear fruit. Cut off the tops of either of them, but leave the branches still growing upon the Vine, and leave two or three buds upon either branch. Then take a vessel made of chalk or white clay, and let there be a hole bored quite thorough the bottom of it, and so place it, that it may stand fit for the branches to be drawn thorough it, so that they may stand a little out above the brims thereof. When your branches are so seated, then fill up the vessel with earth; and, that you may work more surely and speedily too, you must set over your ear∣then vessel another vessel full of water, all the Summer long, which must be stopt toward the bottom with a clout somewhat loosely, that the clouts end hanging down into the earthen vessel, may bedew the earth that is in it continually by little and little; so shall your sprigs or branches bring forth both fruit and leaves, and moreover shall take root within the vessel that will shoot out into new twigs. Af∣ter Vintage-time, cut off the branches from the Vine a little beneath the earthen vessel, and so carry them into a close house that is situate in a dry place where no tempests can come at it, as in Wine-cellars, or such like: Let the windows be net∣ted over, that the birds may not come at them: In the Winter-time, if there come any fair dayes, bring them forth into the Sun: and, when the weather is ex∣tream cold, keep them in so much the closer and warmer rooms. If you preserve them thus until August, you shall have old and new grapes both together upon o••e branch, and each of them will be quick and well-coloured.

CHAP. II.

How Flowers may be preserved upon their own stalk.

By the like devices as those were, we may also preserve flowers upon their own stalk; yet not so easily as fruits may be preserved upon their own Trees: Nei∣ther yet can they be made to last so long as fruits, because fruits are of an harder substance, but flowers are soft and tender. First therefore we will shew

How Roses may be preserved upon their own stalks.

If you take a Reed or Cane, and cleave it when it is green as it grows by the Roses, and put in the Rose-bud as it is upon the stalk, within the Reed, and then binde some paper about the Reed somewhat loosely, that it may have as it were a breath∣ing place; your Roses will thereby be well preserved upon their stalk, as Dydimus reporteth. Palladius saith; If you shut up your Rose-buds as they grow upon their stalk, into a growing Reed which you have cleft for that purpose, and close up the Reed again, that the cleft do not gape, you shall have fresh Roses when you will, if you open your Reed again. I have tried this device, and found it in some sort to be true, and answerable to my intendment: I took the Rose-buds before they were blown, and shut them up into a Reed (for the Roses and the Reeds must be planted neer together) and the cleft which I had made in the Reed, being but slender, I bound it up again that it might not stand gaping, (onely I left a fit passage for the Rose stalk to stand in) and so I preserved them a great while. The like device I used

To preserve Lillies upon their stalks for a long time.

I cleft the Cane betwixt the joints, and put the Lillies into it as they grow upon their stalk before they were blown, and so the joint of the Cane closing upon them beneath, and the cleft above being stopt with wax, the Lillies were thereby long preserved upon their stalk. The very same experiment I practised upon Clove-gil∣liflowers, and so I had them growing upon their stalk a great while: And whensoever I would use them, I brake up their cases wherein they were preserved, and so by the comfort and force of the Sun, they were blown and opened themselves.

CHAP. III.

How to make Fruit safes, or places wherein fruits may conveniently be preserved.

NOw we will shew how you may preserve fruits when they are taken off from the Trees whereon they grow. Wherein because our chiefest care and labour is, to keep them from putrefaction, therefore, that we may so do, we must first know the causes of their putrefaction. The Philosophers hold, that the temperature of the air being of it self exceeding variable by reason of the variety of celestial in∣fluences which work upon it, is also of that force, that it causeth every thing which it cometh at, even whatsoever is contained under the cope of the Moon, to hasten towards an end, and by little and little to decay continually. For the air which is apt to search every thing when it lights upon any fruit, finds in it a certain natural heat somewhat like to its own heat; and presently closes with it, and enti∣ces as it were the heat of the fruit to come into the air: and the fruit it self, ha∣ving a natural coldness as well as heat, is very well content to entertain the heat of the circumstant air, which exhausteth the own heat of the fruit, and de∣voureth the moisture of it, and so the fruit shrinks, and withereth, and consumes away. But man is not of such a dull sense, and of such a blockish wit, but that he can tell how to prevent these inconveniences, and to devise sun∣dry kinds of means, whereby the soundnesse of Fruits may be maintained against the harms and dangers both of cold, and of heat. And first we will

speak of Fruit-safes, or artificial places, whereby the danger of heat may be avoi∣ded. Then we will shew that there is especial choice to be made of times, wherein heat shall be of small force. And then we will prescribe the manner of gathering fruits, lest happily they might be bruised with handling or falling, which if they should, it would be their bane, and the beginning of their putrefaction. And last of all, we will teach you how to lay them up in divers and sundry places, where∣by you may prevent the heat and moisture of the air, from doing them any harm. First therefore, that we may prepare cold and dry places, wherein we may lay up such fruits as we would have to last long, and so to keep away the extrinsecal heat and moisture, we must understand that there are places, some general, and some particular. We will speak of some peculiar places of the world, which are excel∣lent good to preserve fruits in. Theophrastus saith, that some fruits will last the lon∣ger, because they are laid up in some certain places. Wherefore, in a certain place of Cappadocia, which is called Petra, fruits may be preserved fourty years, and yet they are all that time fertile, and very fit to be sown: nay, saith he, if they be kept threescore years, or threescore and ten, they will still be very good for meat to be eaten, though not so good for seed to be sown. The place he reports to be a high place, and open for the winds, and to stand lower towards the North then to the other three quarters of the world. It is reported likewise, that fruits are preserved in Media, and other high Countries, longer and better then in other places. But these are the properties of some peculiar places onely. But generally for all Fruit-safes, it is the judgement and counsel of all the best and learnest Husband-men, that they must be so situate, that they may have windows towards the North, which must lye open in the Spring-time, and every fair day, that the Northern wind may blow into them. But in any case there must no windows be made to∣wards the South, because the Southern winde will make your fruit full of wrinkles. Let us see therefore

What places are fittest to lay up Quinces in.

Marcus Varro saith, that they will be preserved well if they be laid up in some place that is cold and dry. Columella also layes them up in a cold floor or loft where there cometh no moisture. Palladius likewise would have them laid up in some cold and dry place, where there cometh no winde. So if you would

preserve Apples well,

Columella teaches you to lay them up in a very cold and a very dry loft, where nei∣ther smoak, nor any noisome savour can come at them. Palladius would have them laid up in some close and dark places, where the winde cannot come at them. And Pliny would have them laid very thin one by another, that so the air may come e∣qually at every side of them. So

Pomegranates may be preserved,

as Columella reporteth out of Mag•• the Carthaginian, if first you warm them in Sea-water, and then besmear them with some chalk, and when they be dry, hang them up in some cold place. And Palladius out of Columella, prescribes the very same course. In like manner you may

Preserve the fruit called Ziziphum,

if you hang them up in a dry place, as the same Author is of opinion. If you would have

Figs to last a great whole,

Columella teacheth you, that as soon as they be thoroughly dry, you must lay them up in a very dry room, and thereby you shall preserve them for a long time. So

Damosins may be long preserved,

If you lay them upon hurdles or grates in some dry place, where the Sun may come at them. Palladius shews, that

Chest-nuts may be long preserved,

if they be raked up in the earth, where they may lie dry. And I my self have seen in Barry;

Almonds preserved sound a great while,

three years or four years together, shells and all, being laid up in a dry place. If you would have

Wheat long preserved;

Varro saith, that you must lay it up in high Garners which have a thorough air on the East-side and on the North-side: But in any case there must no moist air come at them from any waterish places thereabouts. Some have their Garners under the ground, as Caves, as it is in Cappadocia and Thracia; others have their Garners in pits and ditches, as it is in the neerer part of Spain: only they lay the chaffe under it, and take special care that no moisture nor air may come at it, except it be when they take it out to use some of it: for if the air be kept from it, the worm cannot breed in it to devour it. By this means they keep their wheat good and sweet, fif∣ty years; and they preserve their Millet above an hundred years, as Theophrastus re∣cordeth. If you lay up your wheat with any dust in it, it will putrifie: for the ex∣trinsecal heat of the dust, doth as it were lay siege to the natural heat of the grain, and so choaks it up, because it hath not as it were a breathing place; and by this means it is over-heated, and so putrifies. Florentinus reporteth out of Varro, that Corn may be very well preserved above ground, if it be laid up in such places, as have the Eastern light shining into them: they must also be so situate that the Nor∣thern and the Western winds may come at them moderately; but they must be safe from all Southerly winds: and you must make in them a great many of channels, whereby both the warm vapours may have issue forth, and also the cooling air may have access in. The best way whereby you may

Preserve Beans.

is, to parch them reasonably well; for so there will be less store of moisture in them, which will cause them to last the longer. Theophrastus writes, that in Apollonia and 〈◊〉〈◊〉, they preserve Beans long without any parching at all. Pliny makes men∣tion of certain Beans that were laid up in a certain Cave in Ambracia, which la∣sted from the time of King Pyrrhus, until the war which P••••pey the great wage•• against the Pirates. The same Theophrastus writes also, that

Pease may be long preserved,

if you lay them up in high places where the wind hath his full force, as in Media and the like Countries: but the Bean will be kept there much longer, So also the

Pulse called Lupines, may be long preserved,

if you lay them up in a loft where the smoak may come at them, as Columella wri∣teth: for if any moisture do settle upon them, presently the worm breeds in them; and if once the worm have eaten ••ut the navel as it were of the Pulse, that which is in them like a little mouth, then cannot the other part which is left, be over fit for seed. Palladius likewise saith, that this kind of Pulse will last very long, if it be laid up in dry Garners, where no moisture can come at it; especially if it may be continually perfumed as it were with smoak. But now let us shew how to do that which is the most difficult thing of all in this kind, namely,

How to preserve flesh and fish,

I have seen flesh and fish preserved from putrefaction, for a whole moneth toge∣ther

in very cold place, without any other art at all besides the coldness of the place. In rooms that are made under the ground, and very cold, where there com∣eth neither heat nor any Southerly winde, but that they are continually cold and dry, almost every thing may be preserved without putrefaction. In a certain mo∣nastery that is upon the Hill Parthenius, neer unto Naples, I saw the carcases of men kept whole and sound for many years together. The Hill is covered over with snow almost continually: and in the tops of the Mountains, where the snow lies in ditches and pits, conveyed thither of purpose to keep it, look what Pears, and Cervices, and Apples, and wilde Chest-nuts have been gathered up by chance toge∣ther with the snow, and put into the same pits; after the space of a year that the snow was consumed away, we have there found the same fruits, so moist, and fresh, and goodly to the eye, as if they had been but then pluckt off from their Trees. To conclude, there is nothing better and more available for the preservation of any thing, then is the dryness and the coldness of such places as they are laid up in, to be kept.

CHAP. IV.

What special time there must be chosen for the gathering of such fruits, as you mean to lay up in store for a great while after.

THe principal matter which I would have to be observed in this case, is the choo∣sing of your time wherein to gather all such fruits as you would lay up in store, that they might last long. For if we desire to defeat that heat and moisture which will mar our fruit, and cause it to putrifie, we cannot take any better course against them, then by making choice of such a time to gather our fruits in, as when those planets and stars, which are the principal Authors of that heat & moisture, are them∣selves become cold and dry, or at the least not hot and moist in any high degree. The Moon when she is in the waining, is cold and dry: If there be any fruits ga∣thered when the Moon aboundeth with heat and moisture, the very same qualities will also the fruit abound withal, and so they will very soon be putrified, as every man of any wit will easily judge: and therefore all those that have written of Hus∣bandry, with one consent do give it for a precept, that fruits are to be gathered in the decaying of the Moon. Moreover, the night and the day, the morning and the evening, do bestow their moisture and their dryness upon fruits, accordingly as they themselves are either moist or dry. The day, by reason of the presence of the Sun, is hot and dry. The night, by reason of the absence of the Sun, is cold and moist: The evening, by reason that it hath a little of the Sun, is partly warm; and yet withal by reason of the approaching night, is partly moist: The morning, is partly cold, by reason of the tail of the night; and partly warm, by reason of the Sun approaching: So then, let two or three hours of the day be spent, and then the time will be somewhat dry, because it hath begun to be a little acquainted with the Sun; and withal somewhat cold, because it hath not yet quite forgotten and shaked off the night; and this is in all mens judgement the best and the fittest time wherein to gather fruits. But least we should make the matter too hard and difficult, by gi∣ving such Astrological precepts, we will frame our selves to the plainest, and yet a very exact rule; namely, that the situation and aspect of the Planets is to be regar∣ded, whereby the air becometh colder and dryer then at other times, and so con∣sequently the fruit may last the longer. And, because we will not be too tedious, we will spare to alledge authorities and experiments which might be brought for the proof hereof, seeing all living creatures that are gendred in the full of the Moon, or somewhat before, do grow much more then they that are gendred when she is in the waining. But let us come to examples. If you would know

The time, wherein Citrons are to be gathered,

Palladius teaches you in his book of the preserving of Citrons. If you would ga∣ther Citrons to keep, saith he, you must pluck them with their boughs and leaves from

the Tree in the night time, when there is no Moon-light stirring. Pontanus a Coun∣try-man of ours hath elegantly set down this matter. If you desire, saith he, to keep Citrons long without any harm or loss of their vigor, you must take this course: Pluck off the fruit together with the branches & leaves as they were upon the Tree, in the night time when the Moon shines not at all: Then hang them up upon some hook or tack in some dark and close place; see that you touch them but very softly, and let not any winde come at them; or else lay them up amongst chaffe and cry straw; So shall you keep the fruit sound and good, and the leaves also green for a great while together. There is also

An appointed time wherein Quince-pears are to be gathered.

I have found no better or surer way to preserve Quince-pears, saith Columella, then by gathering them that were very ripe and sound, and without any blemish, at such time as the air was temperate, and the Moon in the waining. Likewise the same Author prescrbing unto us

A time wherein Apples are to be gathered that they may last the longer,

biddeth us to do thus. About August, choose, saith he, the sweetest Apples, such as be not over ripe, and they will be kept long. Pliny counselleth us to gather them after the Aequinoctial in Autumne, but never before the Moon be fifteen dayes old, nor yet before one of the clock. And Palladius shews,

What time Pears are to be gathered in, that they may last long.

In a calm day, when the Moon is in the waining, and that also toward the latter end, betwixt the two and twenty and eight and twenty day of the Moon, you must take them off the Tree with your hand, at such time of the day as the Sun is in some strength of heat, that is, either betwixt seven and ten in the morning, or else betwixt two and five of the clock in the after-noon: and the Pears which you so gather, must be somewhat hard and green. Pamphilus an Husband-man prescribes

A certain time wherein to gather Cherries, that they may last long,

Cherries are a kinde of fruit that will soon wither; and yet if you gather them be∣fore the rising of the Sun, and so lay them up, they will be fresh and good a great while. Palladius prescribes

A certain time wherein to gather Medlars, that they may last long.

They are to be gathered, saith he, in a fair day about Noon-tide; and they must not be thorough ripe. Columella saith, that

The time wherein you gather Pomegranates to be laid up and preserved,

must be a fair day when the air is temperate. Pliny would have you to let them be well dryed in the Sun, that there be none of the nights dew left upon them. Di∣dymus chooseth

A certain time wherein Grapes are to be gathered, that they may last long.

If you would lay up Grapes that they may last all the Winter long, you must, saith he, gather them after the full of the Moon, when the air is clear and calm, about four of the clock after-noon, when all the dew is quite dryed off from them: you must gather them when they be at the best, even in their full strength, so that they be neither raw, nor yet past their ripest strength. Authors likewise do prescribe

A certain time wherein Corn is to be gathered and laid up.

When you have reaped your Wheat or Barley, you must let it lye abroad in the field one or two dayes, or at the least one wh••le night, and carry it away before the rising of the Sun, that so it may be throughly cold when it is laid into the bar••••

for it is that which will cause the Corn to last much the longer. Columella shews, and he teaches it of his own experience

What time Beans are to be gathered, and layed up to be long preserved,

You must fell your Beans, saith he, when the Moon is in the very last of her last quarter, and you must fell them before Day-light; then, when they are waxed dry upon the floor, presently you must thresh them out before the Moon is renewed; and when you have laid them on cooling, then carry them into your Garner to be laid up: for if you deal thus with them, you shall be sure to preserve them from the worms, which otherwise will breed in them. The very same experiment doth Palladius record out of the very same Author. Likewise

Garden Pease may be preserved for a whole year;

if you lay them on drying in the Sun, and when you have fetched out all their moi∣sture, take them out of their shells, and lay them up: for by this means shall you preserve them from putrefaction.

CHAP. V.

Of the manner how to gather fruits; as also how to help and dresse the stalk that grows into them, whereby we may prevent the first original, and the occasion of their putre∣faction.

WHereas our Ancestors did perceive that the first beginning of putrefaction in fruits did arise from the little stalk that grows into them, or from that part of the fruit where the stalk is entertained into it; (for it is requisite, that the begin∣ning of the spoil, and destruction of them should arise in the very same part, where∣in they began first to live and receive their nourishment) they have therefore de∣vised sundry means whereby to prevent all such mischief and harm, as the stalk might bring upon the fruit, Moreover, fruits are very carefully to be gathered, especially those which we would lay up for store, that they be not knockt and hit one against the other; for the hitting of them together will cause their putrefaction. Besides, we must see that they be in their best estate when we gather them, that they be not perfectly ripe; for as they must not be altogether sharp and green when they are gathered, so neither must they be come to their full ripenesse. Furthermore, the fruits that you would lay up, you must take a diligent view of them, and see that they be sound, without any bruise, or speckednesse, or worm in them. But let come to examples. And first

How we must gather Apples, and how we must dress their stalks.

Columella would have such Apples to be preserved, which have a good relish, and are gathered when they are reasonable ripe: and he would have them to be so disposed and placed when they are laid up, that the blossome-end should stand upward, and the stalk-end downward, even so as they grow upon the Tree: but they must not be laid to touch one another: neither must they be thoroughly ripe when they are gathered, but somewhat sharp and sowre. Besides, you must see that every several kind of Apples must be laid up in a several room or cell by themselves: for when sun∣dry kinds are laid together in one cell, there will be a disagreement amongst them, and so they will the sooner putrifie. Experience whereof we have in wine; which if it be made of sundry kinds of grapes, it will not be so durable, as when it is made onely of one kinde. Palladius saith, If you keep Apples in store, you must gather them very charily, that they be taken off from the Tree without any blemish; and you must drench their stalks in scalding pitch, and so place them upon a boarded loft, with the stalk-end downward; and you must take heed that you do not touch them, nor meddle with them till we take them out as being fit for our use. Pliny likewise sheweth, that Apples must be placed upon their stalk-ends. Apuleius the Greek counselleth us to gather our Apples when they are in their full strength;

and we must take special regard, that they be gathered by hand without any bruise; and then laid up in such sort that they may not touch one another: but in any case they must be sound, and not thoroughly ripe. He saith moreover, that if you be∣smear the tops of the Apples with the juice of green Rag-wort, it will preserve them from putrefaction. If you would have

Citrons to last long,

Palladius counselleth you to gather them with their boughs which they grow upon, and lay them up in several, as we shewed before out of Pontanus. Columella shews

How Pears must be gathered that they may endure long;

namely, if you gather them before they be thoroughly ripe: and Palladius saith, that they must be gathered charily by hand, that they may not be bruised; and you must diligently cull out from them, all such as have fallen from the Tree, and lay up none but those that are very sound, and somewhat hard and green, and such as are gathered with their stalks upon them. Democritus saith that those Pears will keep best, which are besmeared with pitch about the stalk, and so hung up. We will also shew the manner how to gather▪

Cervices, that they may last.

Marcus Varro saith that Cervises are to be gathered even while they are very sowre, and so to be hung up, that they may ripen but slowly, and that also within doors: for if you lay them up when they are grown to some ripenesse, they will not last so long. Theophrastus by this means procured Cervices to defer their ripening even until Winter. Columella saith, they must be charily gathered with your hand. Pliny saith, they must be hanged up as they are upon their boughs. Palladius saith, they must be gathered when they are hard, and so hanged up together with their stalks in some close and dark place. So

Figs are to be laid up as they are upon their boughs,

as Africanus teaches; but, saith he, they must be gathered before they be ripe: for when once they are come to be ripe, they will hang no longer upon their Tree, as other fruits do, but fall off presently. They are also to be gathered and laid up with their stalk or their navel upon them, that is, the part which they hold by, and depend upon their mother: for if they be so gathered, they will last the longer sound and good. Palladius also would have them to be gathered while they be green and unripe, and that with their stalks upon them, and so to be laid up. Cato saith, that the boughs of the Fig-tree whereon the figs grow, are to be preserved to∣gether with their fruit; and those figs that you would keep, must be gathered some∣what green and sowre. Columella saith, that Figs, if we would keep them long, must be gathered, neither when they are very ripe, nor yet when they are too green. Pal∣ladius saith, that if you would have

Peaches well kept,

you must fill up the navel of the Peach, that is, that part of the Peach whereby it closeth with the stalk, with one drop of scalding pitch. I for my part have pre∣served

Damosins a great while together,

by hanging them up with their stalks, upon the rafters of an house; but there is none so good to be kept, as those that are of a purple colour. Palladius would have them to be gathered while they are unripe, yet he would not have them too raw; but in any case they must be very sound, and without any worm, or bruise, or any other blemish. So also the fruit called

Ziziphum may be preserved,

if it be gathered with the boughs that it grows upon, and folded or wrapt up in his own leaves, and so hung upon the beams of an house, as Palladius sheweth. So

Medlars may be kept long,

if you gather them when they are but half-ripe, and hang them up with their boughs in some house. Beritius shews,

How Pomegranates are to be gathered and laid up to last.

You must gather them, saith he, with a very chary hand, lest if you touch them somewhat roughly, they should be hurt or bruised; and that would be an occasion of their putrefaction. Columella saith, that Pomegranates are to be gathered with their stalks, and the stalks to be put into an Elder-tree; because the Elder-tree is so full of pith, that it may easily entertain the Pomegranate stalks. The same Au∣thor reports out of Mago the Carthaginian, that all fruits, which you would lay up in store, must be gathered with their stalks upon them; yea, and if it may be without the spoil or hurt of the Tree, they must be gathered with their boughs too; for this will be very helpful to cause the fruit to last the longer. Palladius saith, that Pomegranates may be preserved best, if you gather them sound, and lay pitch upon their stalks, and hang them up in due order: nay, they will keep so much the better, the longer the boughs are, which are pluckt off from the Tree with them. Pliny saith, that they are to be gathered with their boughs, and the boughs to be stuck into the Elder pith, and so to be preserved. Cato shews, how we may preserve

Myrtle twigs with their berries upon them.

They must be taken from the Tree when the berries are somewhat sowre, and so bound up with their leaves about them. Didymus hath taught us, how we must gather

Grapes that they may last long.

We must take special heed that every grape be perfect and sound; and for this cause we must have a very sharp knife or hook, to cut of those grapes that are unsound easily and without any stroke, even with one touch as it were. When you gather your grapes, they must be in their full strength, neither too raw, nor yet past their best liveliness. Some cut off the branches together with the clusters; and when they have so done, they espy out all the grapes that are either putrified, or dryed away, or unripe, and pluck them off with a pair of nippers, lest they should infect their fellows; and after this, they take the branches whereon the cluters grow, and that end which was cut, they dip into scalding pitch, every one by it self. O∣thers hold, that grapes must be hanged up in some high roof, where the air may have full scope at them; but the grapes must be none of those which grow toward the tops of the branches, but they must be the lower clusters. Palladius saith; If we would have grapes to last, we must see that we gather such as are without ble∣mish; they must not be too harsh and sowre, neither must they be over-ripe, but it must be a very clear grape to the eye, and somewhat soft to be felt, and yet it must have a reasonable tough skin. If there be any amongst them that is bruised, or hath any other blemish, we must cut it way; neither must we suffer amongst them any one that is over hard, which the Sun hath not in some sort overcome with his heat: After all this, we must drench the cut ends of the stalks in scalding pitch, and so hang them up.

CHAP. VI.

In what grounds those fruits should grow and be gathered, which we would lay up.

WE must not omit to speak of another necessary observation in this matter; namely, in what ground, in what air, under what Climate, it is best that those fruits, which we should lay up, should grow and be gathered. Whatsoever fruits do grow i•• moist and waterish, in hollow and low grounds; as also those which grow in such grounds as are much soiled and manured with fat muck; they are much subject to putrefaction; for, in as much as they grow with great store of moisture and heat in them, they have the occasion and original of their own bane within their own bosome. But in wilde fruits, and such as grow upon the tops of mountains, in dry grounds, and such as are not manured at all, and such as the Southern heat doth continually beat upon, it falleth out clean otherwise: for the fruits that grow in such places, are for the most part, dry, and very solide, not aboun∣ding either with heat or moisture. Hesiodus in his book of Husbandry, never makes any mention of muck or soiling, and questionless, he would never have o∣mitted such a necessary part of Husbandry as this is, but that he saw the inconveni∣ence of it in this respect, that it makes the fruit more subject to putrefaction, and many infirmities. Fruits that grow in wilde and stony grounds, where the winde hath his full force, will preserve themselves without any skill and device practised upon them: wherefore, if other sleights be added, which are helpful to their pre∣servation, they will surely last much the longer. But let us see whether Antiquity hath made any mention of this matter; and first let us hearken to Theophrastus, who shews

In what ground there grow the best Dates or Palms to be preserved for store.

If you preserve and lay up any Dates or Palms, saith he, you must make choice of those which grow in sandy grounds, as in that Country which is called Syria cava: and there are in all that Country but three sandy places where they do grow, and these are excellent good to be preserved; those which grow in other places, are not durable, but presently wax rotten. Of all those Palms which Syria yeelds, it is held by some, that none are good to last, but those only which grow in the Palme-valley, a place so called there. But those which grow in Aegypt, and Cyprus, and elsewhere, they are all very soon putrified. And Pliny reports out of the same Au∣thor, that those Palms which grow in salt and sandy grounds, as in Judaea, and Cy∣reni••n Africa, may be preserved: but not those which grow in Cyprus, Aegypt, Syria, and Seleucia of Assyria. The same Theophrastus speaking of Beans, shews

In what ground there grow the best Beans to be preserved for store.

One Country, saith he, differs from another, and one Climate differs also from ano∣ther, in respect of the fruits that grow in them, either to be good to lay up, or to be subject to putrefaction. And therefore the Beans that grow in Apollonia which is neer to the Ionian Sea, are not subject at all to any worms or rottennesse, so that they are best of all other to be preserved. Likewise the Beans that grow about Cizicum are very durable.

CHAP. VII.

How fruits must be shut up and kept close that the air come not at them.

WE have shewed before, that, if we would preserve fruit long, we must keep away both heat and moisture from them; both which qualities are found in

the air. Wherefore we will first set down the devices of Antiquity in this behalf; and then our own devices and experiments. And first

How to keep Apples close without putrifying.

We will begin with Aristotle, who saith, that fruits are to be kept in bottles full of air, that so the extrinsecal air may be excluded; for thus he speaks in his Problems. Whence cometh it, that the fruits of Trees, and flesh, and such like, do last with∣out putrefaction, when they are shut up in bottles full of air, or in other vessels that are well covered, and closed up on every side? It is because all things are wont to be corrupted when they are stirred or removed, but when things are filled, they stand unmoveable? for it cannot be, that any thing should be moved, unless there be some vacant space to be moved in: now those things which are so shut up, are every way full, and therefore are preserved without corruption. As if he should say; the air which is so enclosed, cannot so soon procure putrefaction, by reason that it is not so subject to the daily alterations of the circumstant air. Or, if the fruit could send forth their heat and moisture which is in them, yet it should be kept in upon them by the fulness of the bottles. But let us see what the Ma∣sters of Husbandry do teach concerning this matter. As for example

How to preserve Citrons close without putrifying.

Palladius doth thus preserve them from the air. He shuts up every Citron in a seve∣ral vessel by it self, and plaisters them up, and sets them orderly in a fit place pre∣pared for that purpose. Sotion saith, that the Pome-Citron must be very well plai∣stered over with stampt morter, that so it may keep one whole year together, with∣out any harm or blemish. So have others taught us the way

How to keep Apples shut up close.

Columella saith, that every several kind of Apples is to be placed in a several cell by themselves; for when divers kinds are shut up in one and the same cell, they will not agree so well together, but will soon putrifie: But when you have dis∣posed of your Apples that they are set in good order, then shut up the lids of the coffer or cell upon them; and plaister the lids over with lome, that hath straw chopt in it, lest the air get in. Palladius would have every apple placed by it self in a several earthen vessel, which must be pitched within, and plaistered over with morter, or else they may be lapt up in clay, and so preserved. Pliny saith, that the custom in his time was, to make choice of the goodliest apples, and to plaister them over with morter or wax, that it may be like a crust upon them: but, saith he, they must be fully ripe first; for otherwise they will grow and wax bigger, and so break out of their houses. Others put every several Apple or Pear into a several earthen vessel, and besmear the vessels all over with pitch, and then put the vessels with the fruit in them, into a barrel or tub, and so preserve them. Apuleius was wont to preserve them in an earthen pot laid all about on the inside with wax. Some preserve them by lapping them up in Reits or Sea-weed, and so shutting them up into earthen pitchers: but they must be every one wrapt up severally by it self, and so laid, that they may not touch each other; and besides, the pitchers must be very well and close covered. Columella prescribes this course whereby

Quinces are to be shut up, that they may last.

They must be wrapt up in Fig-leaves; and you must take some Potters white earth and put in Wine-lees to it, to make morter of them, and with that morter be∣smear the Quinces: then you must put them into some new vessels, and cover them all over with some dry plaistering that they may not touch one another. Palla∣dius puts them between two tile-sheards, and closes them up with Lome round about; and then covers them over with dry plaistering, and so

layes them up in a New pot or basen, that they may be kept asunder. Democritus doth first cover them over with leaves, and then he makes morter of clay or of some Potters chalk with hair chopt into it, wherewith he besmears the Quinces; and when he hath dryed them in the Sun, he layes them up: and whensoever he would use any of them, he breaks up their case, and there finds his Quinces in the same taking as they were, when he put them in. But Pliny teacheth us very briefly, that if we would keep Quinces long, we must shut them up so close, that no air may come at them. By the like means, you may preserve

All things close exceeding well,

Mago, when he would preserve any fruit close, he covers them all over very careful∣ly with Potters chalk, and then dries it in the Sun; and if there happen to be any chap in the mould, he stoppeth it up with lome, and so when it is drie, layes it up. Others take a new earthen pitcher, and strew it with the dust or shavings of Poplar, or else of the Holm-tree; and then they place the fruit in it, in such sort that there lies some of the dust betwixt every fruit: then they boord that space, and make a floor over that stoary; and having so done, they strew the second stoary with the like dust, and there also dispose of their fruit as in the other stoary: then they boord that space too, and make a third stoary, and so a fourth, and so for∣ward till the pitcher be filled up: and when it is full, they lay a covering upon it, and plaister it over very carefully with thick lome. Others put their fruit into a bar∣rel, but they place them in such order, that the one may not touch the other; and then they close up the barrel again, as Palladius reporteth. Africanus teacheth a way whereby

Figs may be shut up to be preserved long,

You must take a green Gourd, and make in it certain cells or hollow places of re∣ceipt, for every several fig a several cell; Into these cells you must put your figs, and wrap the gourd about with a swathe of cloath or leather, and then hang up the gourd in a dark place where neither fire nor smoak may come at them: But you must see that the figs which you would thus preserve, have their tails ar stalks upon them. Others take a cup of glasse, or some other cup that you may see thorough, and set it upon the figs with the mouth downward, and stop up with wax every place round about, that no air may come within the cups mouth; and so the figs are preserved without any corruption. Palladius rehearseth the very same experiment out of the same Author, Likewise

Cervises may be shut up in barrels,

and thereby be preserved a great while. You must take Cervices presently as they are gathered, and make choice of those that are not bruised nor blemished any way: These you must put into a barrel, and shut up the mouth of the barrel very close, and plaister it over with morter. Or else you may take clay morter, that is well made, and beaten together, that it may be about the thickness of honey, and drench your Cervises in it, and then hang them up: so you may preserve them sound a while; and afterward you must wash them, that the morter which sticks upon them, may fall off. So, the fruit

Ziziphum may be shut up in earthen vessels

to be long preserved, as Palladius sheweth. But they must be gathered by hand, and that not before they be ripe; and you must shut them up in long earthen ves∣sels, and plaister them over, and so lay them up. He sheweth also that

Medlars, and the fruit Tuber may be shut up in pitchers, so to be preserved.

You must put your Medlars into pitchers, that are besmeared with pitch on the in∣side; but the pitchers wherein you put your Tubers, must not only be pitched on the in-side, but also daubed over on the out-side. So Didymus sheweth, that

Myrtle-berries may be very well kept

to last long, if you gather them when they are green, and put them into a vessel, that is not pitched, and so cover it close, and lay them up. Others lay them up with tails or stalks upon them. Palladius sheweth, that

Nuts may be long preserved,

if you shut them up close in coffers; but the coffers must be made of Nut-tree. The same Palladius shews, that

Chest-nuts may be long preserved,

if you put them in wicker baskets, and plaister up the baskets round about: but the rods which the baskets be made of must be Beechen-rods; and they must be made up so close, that no air may come at that fruit which is in them. Likewise

Roses may be shut up to be preserved,

if you take green Barley being pluckt up by the roots, and put them into a barrel that is not pitched, and lay Roses in amongst it before they be blown: for by this means you may keep them long. So also you may shut up

Lillies, to make them last a whole year.

You must gather them with their boughs, as they grow, before they be blown, and put them into new earthen vessels that were never pitched, and when you have cover∣ed the vessels, lay them up; and so shall you have Lillies of a year old. But if you have use for any of them in the mean time, bring them forth into the Sun, and by the heat thereof they will be opened and blown. We will shew also out of Didy∣mus, how

Grapes may be shut up to last long,

Some take certain cases that are pitched all within, and when they have strewed them with the dust or dry powder of the Pitch-tree, or the Firre-tree, or the black Poplar-tree, or else with the dry flower of Millet, then they put in their grapes, and so they last long: but they take their grapes presently after the time of Vin∣tage, and make special choice of those grapes that are without any bruise or ble∣mish, and they shut up the mouth of the vessels very close, and overlay them with morter. Or else they may be drenched in clay-morter, that is well beaten, and somewhat liquid, and then be hanged up, and so kept for a while, and afterward when you would use them, wash them over, that the morter may fall off. Columel∣la saith; you must take the great Teat-grape, or else the hard-skinned grape, or else the fair purple-grape, from the Vine, and presently pitch their stalks with hard pitch: then take a new earthen Vatt, and fill it with dry chaffe well sifted, that it be with∣out dust, and so hang up your grapes upon it: then take another Vat, and cover therewith the former, grapes and all: and when you have laid the brims of both vatts together, then daube them up with more that is made with chopped straw; and when you have so done, place them in a very dry loft, and cover them all over with dry chaffe••

Wheat may be laid up close to be preserved,

by putting it into caves or pits of the earth, as we have shewed out of Varro; for the Cappadocians and Thracians put their Corn into Caves and Dens; the Spani∣ards put it into certain pits, and make special provision that the moisture and air may not come at them; except it be when they take cut any for their use; for if the air do not breath upon it, it will be free from the mice and such like vermine: and it is known, that Corn being thus laid up, hath been kept clean and sweet fifty years together. Marcus Varro saith, that

Beans and Pulse have been laid up in vessels, and so preserved for a long time:

but they must be oyle-vessels, and they must be covered over with ashes. Pliny writes the very same experiment out of Varro; that Beans and Pulse being laid up in oyle∣buts, and covered over with ashes, have lasted a great while; and being laid up in some hole of the earth, they have lasted an hundred and twenty years. So the Pulse called

Lintels, have been preserved long,

as Columella sheweth: for if you put them into oyle-vessels, or else into salting-tubs, that they may be full, and so plaister them over with morter, whensoever you take them forth again for your use, you shall find your Lintels sweet and good.

CHAP. VIII.

How the Ancients, when they had put their fruit into certain vessels, and so shut them up close, did put them also into some other vessels full of liquor.

HOwsoever the Ancients, by making up their vessels close, did shut out and keep away the air as being the Author of all putrefaction, so that it could not come in to the fruit: yet they did not by this means keep away the air out of those places where the vessels were laid, but that as the circumstant air was changed, either being disposed to heat, or cold, or drouth, or moisture, to the air also that is within, mustneeds be changed, and consequently, the fruit also must be affected with the same change. Wherefore, for the avoiding of all inconveniences which this way might ensue, after they had plaistered their fruit-vessels, and so made them up fast, they did drown these vessels in divers and sundry kinds of liquors. And surely not without great reason, as experience shews. For I have oft-times observed it, being seriously im∣ployed in these affairs, that if the air be uniform, and without alteration, the fruits and flowers that have been shut up in vessels of glass, have lasted long without any putrefaction: but when once they felt any alteration in the air, presently they began to putrifie. For this cause are those vessels to be drowned in Cisterns, or ditches, o•• some places underneath the ground, that so the variable alterations of the air may not be felt by the fruit. And, to descend to experiments, we will first shew,

How Quince-pears being shut up close, may be drowned for their better preservation.

An experiment which Democritus hath set down. You must put your Quince-pears into a new earthen-vessel, and then cover it, and pitch it all over, and so put it into a but of wine; but so, that they may have scope to swim upon the top of the Wine: for by this means shall you keep your fruit fresh and good for a long time; and besides, the wine wherein they float, will have a very fragrant savour. Likewise

Apples being shut up close, and then put into Cisterns, will last long,

As Palladius sheweth. You must put your apples, saith he, into earthen vessels, well pitched and made up close: and when you have so done, drown those vessels in a Cistern, or else in a pit. Pliny putteth apples in earthen Basons, and so lets them swim in wine; for, saith he, the wine by this means will yield a more odoriferous smell. Apuleius saith, that Apples are to be put into a new pot, and the pot to be put into a Hogs-head of wine that there it may swim, and play on the top of the wine; for so, the Apples will be preserved by the wine, and the wine will be the better for the Apples. So

Figs being shut up close, may be drowned for their better preservation,

As Africanus affirmeth. They take figs, saith he, that are not very ripe, and put them into a new earthen vessel; but they gather them with their tails or stalks up∣on them, and lay them up every one in a several cell by it self: and when they have so done, they put the vessel into an Hogs-head of wine, and so preserve their figs. I have also proved it by experience, that

Peaches being shut up in wooden Cisterns, have been well preserved by drowning.

And I have proved 〈◊〉〈◊〉 also in other kinds of Apples, that if they be shut up in a small vessel that is very well pitched on the utter side, and so drowned in the bot∣tom of a Cistern of water, and kept down by some weights within the water, that it may not float, they may be preserved many moneths without any putrefaction. By a sleight not much unlike to this,

Pomegranates may be preserved in a Pipe or But that is half full of water,

as Palladius sheweth. You must hang up your Pomegranates within the But; yet so, that they must not touch the water; and the But must be shut up close, that the wind may not come in. And as fruit may be thus preserved, if the vessels be drowned in water or other liquor; so there are some of opinion, that, if you hide those vessels underneath the ground, you may by this means also eschew the danger of the alterations that are in the air. Columella sheweth, that

Cervises being shut up close, and so laid under ground, will thereby last the longer.

When you have gathered your Cervises charily by hand, you must put them into vessels that are well pitched, and lay also pitched coverings upon them, and plai∣ster them over with morter: then make certain ditches or trenches about two foot deep in some dry place within doors; and in them so place your pitchers, that the mouth may be downward: then throw in the earth upon them, and tread it in some∣what hard. It is best to make many trenches, that the vessels may stand asunder, not above one or two in a trench; for when you have use of them, if you would take up any one of the vessels, none of the rest must be stirred; for if they be, the Cervises will soon putrifie. Pliny reports the like out of Cato: that Cervises are put into earthen vessels well pitched, the covering being plaistered over with mor∣ter, and then put in certain ditches or pits about two foot deep; the place being somewhat open, and the vessels set with the mouth downward. And Palladius writes out of those two Authors, that Cervises must be gathered while they be some∣what hard, and laid up even when they begin to be ripe; they must be put in earthen pitchers, so that the vessels be filled up to the top, and covered over with morter, and laid in a ditch two foot deep, in a dry place where the Sun cometh; and the mouths of the vessels must stand downward, and the earth must be trodden in upon them. The same Author writeth that

Pears being shut up in vessels, and so laid under the ground, will last the longer.

You must take those pears which are hard both in skin, and in skin and substance: These you must lay upon an heap; and when they begin to wax soft, put them into an earthen vessel which is well pitched, and lay a covering on it, and plaister it over with morter. Then the vessel must be buried in a small ditch, in such a place as the sun doth daily shine upon. Others as soon as the pears are gathered, lay them up with their stalks upon them in pitcht vessels, and close up the vessels with morter or else with pitch; and then lay them abroad upon the ground, co∣vering them all over with sand. Others make special choice of such pears as are ve∣ry sound, somewhat hard and green; and these they shut up into a pitcht vessel, and then cover it and set the mouth of it downward, and bury it in a little ditch in such a place as the water runs round about it continually. In like manner also

Apples being shut up close, may be hidden within the ground for their better preser∣vation,

As Pliny sheweth. You must dig a trench in the ground about two foot deep, and lay sand in the bottom of it, and there put in your apples; then cover the pit first with an earthen lid, and then with earth thrown upon it. Some put their apples in earthen basons, and then bury them. Others put them into a ditch that hath sand cast into the bottom of it, and cover it onely with dry earth. The like device it is whereby

Pomegranates are preserved in small Buts which have sand in them.

You must fill a small But up to the middle with sand, and then take your pomegra∣nates, and put the stalk of them every one into a several cane, or into the bough of an Elder-tree; and let them be so placed asunder in the sand, that the fruit may stand some four fingers above the sand: but the vessel must be set within the ground in some open place. This also may be done within doors, in a ditch two foot deep. Others fill up the But half full of water, and hang the pomegranates within the But, that they may not touch the water; and shut up the But close that no air may come in. Cato sheweth how

Filberds may be preserved within the ground,

You must take them while they be new, and put them into a pitcher, and so lay them in the ground; and they will be as fresh when you take them forth, as when you put them in. In like manner Palladius sheweth that

Chestnuts may be preserved,

if you put them in new earthen vessels, and bury them in some dry place within the ground. He saith also that

Roses being shut up, may be buried in the ground for their better preservation,

if they be laid up in a pot, and well closed, and so buried in some open place. But now we will shew

How all things that are shut up, may be preserved for many years.

Fruits are to be laid up in vials of glass, as we shewed before: and when the pipe or neck of the glass is stopt close up, then they are to be drowned in cisterns, and they will last good for certain whole years. Likewise, flowers are to be closed up in a vessel that is somewhat long, and the neck of it must be stopt up, as we shewed before, and then they must be cast into the water: for by this means they may be kept fresh for a long time. I have also put new wine into an earthen vessel that hath been glazed within, and have laid it in the water with a waight upon it to keep it down; and a year after, I found it in the same taste and goodness, as when I put it into the vessel. By the like device as this is, we may preserve

Things that are shut up, even for ever,

if we wrap them up in some commixtion with other things, so that the air may not pierce them through; but especially, if the commixtion it self be such, as is not sub∣ject to putrefaction. I have made trial hereof in Amber; first reducing it to a con∣venient softness, and then wrapping up in it that which I desired to preserve: For whereas the Amber may be seen thorow, it doth therefore represent unto the eye the perfect semblance of that which is within it, as if it were living, and so sheweth it to be sound, and without corruption. After this manner I have lapped up Bees and Lyzards in Amber, which I have shewed to many, and they have been per∣swaded that they were the Bees and the Lyzards that Martial speaks of. We see eve∣ry where that the hairs of beasts, and leaves, and fruits, being lapped up in this juice, are kept for ever; the Amber doth eternize them. Martial speaks thus of the Bee, A Bee doth lie hidden within the Amber, and yet she shines in it too; as though she were even closed up within her own honey: A worthy reward she hath there for all her labours; and, if she might make choice of her own death, it is likely she would have desired to die in Amber. And the same Author speaks thus of the Vi∣per, being caught as it were in the same juice: The Viper comes gliding to the drop∣ping Pine-tree, and presently the Amber juice doth overflow her: and while she marvails at it, how she should be so entangled with that liqour, upon the sudden it closeth upon her, and waxeth stiff with cold. Then let not Cleopatra boast her self in her Princely Tomb, seeing the Viper is interred in a Nobler Tomb then she. But if you desire to know how to make Amber soft, though there be divers ways

whereby this may be effected, yet let this way alone content you, to cast it into hot boiling wax that is scummed and clarified: for, by this means it will become so soft and pliant, that you may easily fashion it with your fingers, and make it frama∣ble to any use. Onely you must bee sure that it be very new.

CHAP. IX.

How Fruits may be drenched in Honey, to make them last for a long time.

THe Antients finding by experience, that the shutting up of fruits in vessels, and the drenching of those vessels in water, was a notable preservative against cor∣ruption, did thence proceed farther, and began to drench the fruits themselves in divers kinds of liqours; supposing that they might be the longer preserved, if they were sowsed in honey, wine, vineger, brine, and such like, in as much as these li∣quors have an especial vertue against putrefaction: For honey hath an excellent force to preserve, not fruits onely, but also even the bodies of living creatures from being putrefied, as we have elsewhere shewed that Alexanders body, and the carkass of the Hippocentaur were preserved in honey. Meer water they did not use in this case; because, that being moist in it self, might seem rather to cause putrefaction. But of all other liquors, honey was most in request for this purpose, they supposing it to be a principal preserver against corruption. Columella saith

That Quinces may be preserved in honey without putrefaction;

We have nothing more certain by experience, saith he, then that Quinces are well preserved in honey. You must take a new flagon that is very broad brimmed, and put your Quuinces into it, so that they may have scope within, that one may not bruise another; then when your pot is full to the neck, take some withy twigs, and plat them over the pots mouth, that they may keep down the Quinces somewhat close, least when they should swell with liquor, they should float too high: then fill up your vessel to the very brimme with excellent good liquefi'd honey, so that the Quinces may be quite drowned in it. By this means, you shall not onely preserve the fruit very well, but also you shall procure such a well relished liquor, that it will be good to drink of. But in any case take heed, that your Quinces be through ripe which you would thus preserve: for if they were gathered before they were ripe, they will be so hard, that they cannot be eaten. And this is such an excellent way, that though the worm have seized upon the Quinces before they were gathered, yet this will preserve them from being corrupted any farther: for such is the nature of honey, that it will suppress any corruption, and not suffer it to spread abroad: for which cause it will preserve the dead carkass of a man, for many years together, without putrefaction. Palladius saith, that Quinces must be gathered when they are ripe, and so put into honey, whole as they are, and thereby they will be long preserved. Pliny would have them first to be smeared over with wax, and then to be sowsed in honey. Apitius saith, Quinces must be gathered with their boughes and leaves, and they must be without any blemish, and so put into a vessel full of honey and new wine. The Quinces that were thus dressed, were called Melimela, that is to say, Apples preserved in honey: as Martial witnesseth, saying, Quinces sowsed in pure honey, that they have drunk themselves full, are cal∣led Melimela. Likewise Columella sheweth that

Other kind of Apples may be so preserved,

Not onely the Melimela, but also the Pome-paradise, and the Sestian Apples, and other such dai••ties may be preserved in honey: but because they are made sweeter by the honey, and so lose their own proper relish which their nature and kind doth afford, therefore he was wont to preserve them by another kind of practise. Palla∣dius saith, That

Pears may be preserved in Honey,

if a hey be so laid up therein, that one of them may not touch another. So Africa∣nus reporteth, That

Figgs may be long preserved in Honey,

if they be so disposed and placed in it, that they neither touch each other, nor yet the vessel wherein they be put; and when you have so placed them, you must make fast the lid of the vessel upon them, and there let them lie without troubling them. And Palladius reports the same: Green Figs, saith he, may be preserved in Honey, if you place them so that they may not touch each other. Florentinus also sheweth, That

Cherries may be preserved in Honey,

if you put them into a vessel that is strawed in the bottom with Savory, and so cast some honey upon them; but your honey must be somewhat sharpe. So likewise

Medlars may be preserved in Honey,

to last a great while without rotting, as Palladius sheweth: but then they must be gathered before they be throughly ripe. Martial sheweth also, That

Nuts may be preserved in Honey,

to be green all the year long; and he speaks it of his own trial and experience. You must take green Nuts, and pluck them out of their shells, and so let them be sowsed in honey: and the honey wherein they are sowsed, will become very medicinable, insomuch that if you make a potion of it, it will be very helpful to cure the Arte∣ries, and the Jaws. Palladius saith, That

Peaches may be preserved in Honey,

if you take out the stone before you sowse them; and besides that they will last long, this will also make them to be very well relished. He saith also that they may be well preserved in the liquor Oxymel. To be brief, Columella saith plainly that there is no kind of fruit but may be well preserved in honey. But he prescribes it for a general rule in this case, that every kind of fruit should be preserved in several by it self: for if you lay up divers kinds of fruits together, one of them will corrupt and marre the other. So also

Grapes may be preserued in Honey,

and they will last long without any blemish in them, if they be so preserved, as Di∣dymus writeth. But we will shew now,

What kinds of fruits are best preserved in Honey.

For, I have endeavoured my self in this Practise, how to keep fruits without putre∣faction, and for this cause, I laid up all kinds of fruits in vessels of glass filled with honey, that so I might prove, which might be preserved longest: and I found great difference among them, some kinds lasting long and some but a little while. For, the fruits that were by their own kind, full of moisture, did attaint the honey; so that the honey being it self attainted, was not possibly able to preserve the fruit from putrefaction. Grapes, Figgs, and Peaches are soon putrified by reason of their moistness; Quinces, Apples, and Pears do last longer uncorrupted; but Nuts will will last green and sound a whole year together.

CHAP. X.

How fruits may be long preserved in ordinary wine, or sodden wine, or new wine, or else in wine-lees.

THe Ancients likewise perceiving, that wine would keep all things, and that grapes-stones lighting into the wine as it was barrelled up, did continue whole in the barrels for the space of a whole year; thence they gathered, that those fruits which were laid up in wine, would be well preserved from putrefaction. Neither did they stay there, but also proceeded to use sodden wine, new wine, vinegar, and wine-lees, for that purpose, because all these have a smatch of the substance of wine it self. But we considering that there may be a very pure and durable liquour ex∣tracted out of the substance of wine (for wine, as it is of it self, will sooner be cor∣rupted) have therefore used the help of that extraction, whereby to preserve things sound and good time out of mind. But to return to them, and set down their ex∣amples. Palladius sheweth, That

Quinces may be preserved in wine.

For, if we lay them up in vessels filled with very good wine, half with ordinary wine, and half with new wine, we shall by this means preserve Quinces a great while. Others sowse them in barrels of new wine onely, and so close them up; whereby they cause the wine to yield a very fragrant smell. So Democritus makes choice of the fairest and soundest quinces, and putteth them into barrels of new wine, and thereby doth preserve his quinces and better his wine. So

Apples may be preserved floating in wine,

as the same Author sheweth. You must put some few apples into a barrel of wine that they may float up and down, and so shall you also better the wine. Democri∣tus would have them to be put into earthen pots; but Apuleius would have them put into barrels, and so closed up; and thus, saith he, shall you procure an admirable sweetness and pleasantness in the wine. Others would have them put into a new pot, and the pot to be drenched into a barrel of wine, so that they may there swim, and then the barrel to be made up close; for this will be best both for the wine and also for the apples. Likewise

Figgs may be long preserved in wine,

as Africanus sheweth. You must make a new earthen pot, not altogether round, but rather somewhat square, having a good sound bottom; then you must gather your figs with their sprigs and stalkes, and that before they be through ripe; then put them fresh into your vessel, and place them so that they may lie from each other a pretty distance; and so put them in a barrel full of wine, and there let them swim; but the barrel must be very well closed up, that the air get not in: and until the wine change and become sowrish, the figs will never change, but continue in the same estate as when they were put in. Palladius doth report the very same experiment out of the very same Author. Beritius sheweth, That

Mulberries may be preserved in wine:

But it must be such wine as is made of Mulberries; and the vessells wherein they are put, must be made up very close. Likewise Pamphilius sheweth, That

Damosins may be preserved in wine,

if they be put into Hogsheads either of sweet wine, or else new wine, there to swim up and down, and the Hogsheads well covered. Palladius also teacheth, That the fruit▪

Ziziphum may be preserved in wine.

so that it shall not have any screwls or wrinkles: for, if it be fresh gathered, and sup∣pled with drops of new wine, it will continue plumpe and full without any wrin∣kles. Didymus sheweth

How Grapes may be preserved in wine,

You must take a barrel that is half full of new wine, and therein hang up your grapes in such sort, as the clusters may not touch each other, nor any of them touch the wine: for by this means they will continue as sound as they were upon the Vine. Some do preserve them in wine that is alayed with water. Grapes thus preserved in wine, have been in great request among the Ancients. Athenaeus makes mention of them out of Eubulus in Agglutinat••: you must, saith he, minister unto him good store of grapes preserved in wine: And Pherecrates, among other things that are to be eaten, makes mention of grapes that were taken out of wine. Cato sheweth, That

Pears may be long preserved in sodden wine,

especially the Tarentine-pears, and the Must-pears, and the Gourd-pears. Varro saith, That the pears called Anciana, and Sementina are to be preserved in sodden wine. Pliny saith, That the Tarentine-pears, and the Anciana are so preserved. Palladius saith, That they may be preserved either in sodden wine or else in new wine; but, saith he, The vessels which they are put into, must be filled up with that liquor wherein they are to be preserved; which very same precept he learned out of Demo∣critus. Columella sheweth how to make this kind of sodden wine of that sweet wine which is called Mustum. Palladius sheweth also, how that kind of

Peaches, which hath the hardest stone, may be preserved long in sodden wine,

You must fill up the Navel of the Peach (or that place wherein the stalk was fastned) with a drop or two of scalding pitch, so that the wine may not get into the peach by that passage; and then shut up the vessel very close, that the air may not get in. Columella saith, That

Cervises may be long preserved in new wine,

if you plat some dry fennel above them, to keep them under, that still the liquor may overflow them: but the coverings or lids of the vessels must be well pitched, and plaistered over with morter, that the air may have no access unto them. Pliny saith, That Cervises are to be preserved in sodden wine, by the judgement of Cato. Palladius also saith, That Cervises may be preserved long in sodden wine. Columella sheweth

That Grapes may be preserved in new wine,

You must take a barrel that is well pitched, and put into it a certain quantity of new wine; then make a hurdle as it were, of good stiff rods platted together, a lit∣tle above the liquor: then place upon those hurdles, certain new earthen ves∣sels, and therein so dispose your grapes that they may not touch each other; then cover your vessels and stop them up, after that, make another such a loft of hurdles, and then another, and so forward, as far as the greatness of the barrel will give you leave; and in every one of those rooms place your grapes, as in the first: then take the pitched cover of your barrel, and smear it all over with good store of new wine, and when you have laid it upon the barrel, make it up close, and lay ashes upon it. Others make no more ado, but onely put their new wine into the barrel, and make certain hurdles over the wine, and there hang their grapes out of the reach of the wine, and so cover the barrel and stop it up. The same Author likewise report∣eth, That

Damosins may be long kept in new Wine.

About harvest time, you must gather Damosins not being throughly ripe, nor yet too green, (but they must be wilde Damosins, such as are in colour like to the Onix∣••••one) and you must dry them in some shadowy place, the third day after they were gathered: then you must mingle vineger with new Wine, or else with sodden wine, in equal portions, and so put your Damosins into it. But they will be pre∣served the better, if you make your medley of a certain quantity of vineger, blen∣ded with twice so much water. Or else you may take the purple-coloured Damo∣sins, and lay them up in an earthen vessel well pitched, and then fill it either with new, or else with sodden wine, so that the whole fruit may lie under the liquor; and then lay the covering upon the vessel, and plaister it up. We may also pre∣serve

Cucumbers in the Lees of Wine,

as the Quintiles are of opinion. You must, say they, put your Cucumbers into the Lees of White-wine, before it be sowre, and see that your vessel be top-full; for by this means your Cucumbers will last fresh and good a great while. Didymus writes, that

Olives and Grapes may be kept together.

You must take Grapes while they be fresh, and new, and whole, and lay them up in a vessel amongst Olives, so placed, that every Olive may stand betwixt two Grapes, and so every Grape betwixt two Olives; and thus, the vessel being well closed up, they will preserve each other. Columella saith, that

Corneile, or Hamberry may be kept in Lees;

and if it be well preserved so, it will serve to be used in the stead of Olives. Ovid declares this in the eighth book of his Metamorphosis. Columella shews that

Grapes may be preserved fresh and green in the Lees of wine.

You must gather your grapes when they are of a reasonable ripeness, and then lay them upon certain hurdles, so that one cluster may not touch the other: then bring them within doors, and tuck away the dry, and withered, and rotten grapes with a pair of tuckers: and when they have lyen a while cooling out of the Sun, take three or four clusters according as the bigness of your pot is, and put them into it amongst the Lees; and let the lid be made up fast with pitch, that the liquor may not break forth. Then you must take a great many of Vine-stalks, and squeeze or press them well, with their grapes upon them: then lay the stalks and husks in the bot∣tom of a barrel, and therein place your pots that you have filled with Lees and Grapes, and let their mouths stand downward, and let them stand in distance each from other, so that you may ram in good store of Grape-kernels betwixt them: and when you have filled the room with Grape-stones stuff•• in hard about the pots; you must make a second room like the first, and fill it up in the same manner: like∣wise you must make a third room and so forward, till the barrel be thoroughly fil∣led even to the very brim, with pots, and Grape-stones crammed in fast and thick about them; then straightway cover the barrel and make it up close, and lay ashes upon it. But you must look to it, when you take forth any of the pots, that you take out a whole row together: for the Grape-stones being stamped in thick toge∣ther must not be stirred; if they be, they will become sowrish very soon, and so they will marre the grapes. The Quintiles say, that

Cucumbers may be preserved in vineger;

and that very fresh and in their natural strength, if you hang them up in a vessel that hath some vineger in it, that they may not touch the vineger, and then close up the vessel fast, that the air may not pass into it; for by this means you may have green and new Cucumbers in the Winter-time. So all other fruits may be preser∣ved

in vineger: but because vineger doth mar the taste of them, therefore we will not speak of such preservings. But hereby we have learned to preserve, time out of mind,

All things with distilled wine:

for wine is of it self subject to putrefaction many wayes: but when it is often di∣stilled, that the quintessence be extracted from it, this extraction is free from all putrefaction whatsoever: wherefore all things that are drenched in this kind of li∣quor, if the vessel be carefully closed up, must needs last unputrified even for a whole age, nay for all eternity. At Rome, I saw a fish that was drenched in the water that had been distilled out of the Vine, and she was preserved five and twenty years, as fresh as while she was alive: and at Florence, I saw the like of fourty years continuance: the vessel was made of glass, and made up with the seal of Hermes. And I make no question, but that all things that are sowced in this kind of liquor, will last sound and good for many ages. How many sorts of things I have preserved by this one means, it were too long here to rehearse.

CHAP. XI.

That fruits may be very well preserved in salt-waters.

NExt after wine, salt-water is of special use for preserving from putrefaction: for such things as have been drenched therein, have lasted long very sound and good. The Ancients saw that whatsoever was preserved in salt, was kept thereby from putrifying: wherefore, that they might preserve fruits from corrupti∣on, they have used to drench them in salt-waters. Homer calls salt a divine thing, because it hath a special vertue against putrefaction, and by it, bodies are preserved to all eternity. Plato calls it the friend of God, because no sacrifices were welcome to him, without salt. Plutark saith that the Antients were wont to call it a divine influence, because the bodies of creatures that were seasoned with salt from above, were thereby acquitted from corruption. Salt binds, and dries, and knits together, and doth priviledge bodies from putrefaction, that in their own nature must needs putrifie: as the Aegyptians custome manifestly sheweth, who were wont to season their dead bodies with salt, as Herodotus writeth. But let us come to examples. Be∣ritius saith, that

Pomegranates are preserved in salt-waters.

You must take sea-water, or else brine, and make it boil, and so put your Pome∣granates into it; and afterward when they are thorough cold, dry them, and hang them up in the Sun; and whensoever you would use them, you must steep them in fresh-water two dayes before. Columella rehearses the opinion of a certain Cartha∣ginian touching this matter. Mago would have, saith he, that Sea-water should be made very hot, and Pomegranates being tied together with thread or broom-twigs, to be drenched in it till they change their colour, and then to be taken forth and dried in the Sun for three dayes, and afterward to be hanged up: and when you would use them, you must steep them in fresh and sweet water for the space of four and twenty hours before, and so they will be fit for your use. Pliny also reports out of the same Author, that Pomegranates are first to be hardened in hot Sea-water, and then to be dried in the Sun three dayes, and so to be hung up, that the evening dew come not at them; and when you would use them, to steep them first in fresh-water. Palladius writes the same out of Pliny; and he sheweth also, that

Damosins may be preserved in salt-waters.

They must be fresh gathered, and then drenched either in brine, or else in sea-water scalding hot, and then taken forth, and dried either in the Sun, or else in a warm Oven. Columella would have them drenched in new wine, sodden wine, and vineger; but he gives a special charge also to cast some salt amongst them, lest the

worm or any other hurtful vermine do grow in them. Palladius likewise sheweth, that

Pears will last long in salt-water:

first the water is to be boiled, and when it begins to rise in surges, you must skim it; and after it is cold, put into it your Pears which you would preserve: then af∣ter a while take them forth and put them up in a pitcher, and so make up the mouth of it close, and by this means they will be well preserved. Others let them lie one whole day and night in cold salt-water, and afterward steep them two dayes in fresh-water, and then drench them in new wine or in sodden wine, or in sweet wine to be preserved. Others put them in a new earthen pitcher, filled with new wine, having a little salt in it, and so cover the vessel close to preserve them. Likewise

Modlars may be preserved in salt-water:

They must be gathered when they are but half ripe, with their stalks upon them, and steeped in salt-water for five dayes, and afterward more salt-water poured in upon them, that they may swim in it. Didymus sheweth also, that

Grapes may be preserved long in salt-water.

You must take some sea-water, and make it hot; or, if you cannot come at that, take some brine, and put wine amongst it, and therein drench your clusters of grapes, and then lay them amongst Barley straw. Some do boil the ashes of a Fig-tree, or of a Vine, in water, and drench their clusters therein; and then take them out to be cooled, and so lay them in Barley straw. The grape will last a whole year toge∣ther, if you gather them before they be thorough ripe, and drench them in hot wa∣ter that hath Allome boiled in it, and then draw them forth again. The Antients were wont

To put salt to Wine, to make it last the longer,

as Columella sheweth. They took new wine, and boiled it till the third part was wasted away; then they put it into vessels, there to preserve it for their use the year following: they put a pinte and a half of this liquor thus boiled, into nine gallons of new wine unboiled; and after two dayes, when these liquors are incorporated together, they wax hot, and begin to spurge; then they cast into them half an ounce of salt beaten small, and that made the wine last till the next year. Theophrastus and Pliny write, that

The fruits of those Palm-trees which grow in salt places, are fittest to be preserved;

as those which grow in Judaea, and Cyrenian Africk, because those Countries especi∣ally do afford salt and sandy grounds: for salt is a great nourisher of these kinds of fruits, and they are preserved long, even by their own saltnesse; so that the salter the places are where they grow, the better will the fruit be preserved. So likewise that kind of Pulse which is called

Cicer, is preserved by its own saltness,

without any other dressing; for the nature thereof is, to have a saltish juice with∣in it; whereby it cometh to pass that whereas all other Pulse are subject to corrup∣tion, and have some vermine or other breeding in them, onely this kind doth not engender any at all, because of the bitter and sharp saltish juice that is in it, as Theophrastus writeth. Didymus likewise writeth, that

Beans will last long in salt-water:

for, if they be sowced in sea-water, they will continue long without any blemish. Pliny also sheweth, that

Garlick may be preserved in salt-water;

for if you would have Garlick or Onions to last long, you must dip the heads there∣of in warm salt-water; so will they be of longer continuance, and of a better taste. So

Cucumbers are preserved in brine,

as the Quintiles affirm; for if you preserve either Gourds or Cucumbers in brine, they will last long. So

Apples and Myrtles may be preserved,

by lapping them up in Sea-weed one by one, so that they may be covered all over with it, and not touch one another, as Apuleius sheweth. If you have no Sea-weed, then you must lay them up close in Coffers. Aristotle is of opinion, that the fruits of the Myrtle-tree need not to be lapped up in Sea-weed, thereby to keep them from falling off from the Tree, because they will stick on of themselves till they be thoroughly ripe; but the blades of them are preserved by wrapping Sea-weed a∣bout them: and the vapour of the Sea-weed thus wrapped about the blades, will keep the juice of the fruit from being changed to any further maturity, and cause it to continue long at one stay; and this is by reason of the saltness of the Sea-weed, whereby it doth intercept and dry up that moisture which should be derived into the fruit, to ripen it. We may learn also to preserve

Olives in brine, to have them good a year after▪

Marcus Cato saith, that those kinds of Olives which are called Orchites, may be well preserved, if they be laid up in brine while they are green; or else, if they be powned with M••stick. Columella saith, that the Olives which are called Orchites, and those which are called Pansiae, and the little round Olive called Radiolus, are to be knocked and beaten, and so cast into brine, and then to be taken out of the brine and squeezed, and so cast into a vessel together with the blanched seeds of Mastick and Fennel; then take a good quantity of new wine, and half so much strong brine or pickle, and put it into the vessel, and so the fruit will be preserved. Or else, you may cast your Olives whole into a vessel, and put in strong brine a∣mongst them till the vessel be brim-full, and so take them out for your uses when oc∣casion serveth. There are a certain kind of black Olives, called also Orchites, which Cato saith, are thus to be preserved. When they be dry, cast them into salt, and there let them lie for the space of two dayes; afterward take them forth and shake off the salt, and set them in the Sun two dayes together, and so they will be preserved. Marcus Varro reports the very same experiment out of Cato. Columella saith; while Olives be yet black and unripe, you must tuck them off the Tree with your hand in a fair Sun-shining day; and cull out the sound ones from those that have any ble∣mish; and into every peck and and an half of Olives, put a quart and somewhat more of whole salt; then put them into wicker baskets, and there let them lie in salt thirty dayes together, that the Lees or dregs may be still dropping forth: after∣ward put them into some trey or such like vessel that you may wipe away the salt with a spunge; and when you have done so, barrel them up into a Hogs-head full of new wine or else of sodden wine, and by this means they will be long preserved. Didymus teacheth to make condite or preserved Olives on this manner. When O∣lives are almost ripe, you must gather them with their stalks and all: then wash or steep them a whole day in cold water, and afterward lay them a drying upon wicker Lattises, handling them very gently; then put them in the bottom of a vessel, and cast good store of salt amongst them: and into five pecks of Olives, you must put in four gallons and two quarts of brine, and two pints and a half of vineger: And when you have filled up the vessel, shake them together, that the liquor may swim on the pot. Columella, Palladius and divers others do cast the Olives into Sea-water, and there steep them seven dayes together, and when they have taken them forth, they condite them with brine, and so put them up into some other vessel.

CHAP. XII.

That things may be specially well preserved in Oyl and Lees of Oyl.

OYl, and especially Lees of Oyl, do excellently conserve things, defending them both from the injuries of the Air and of Animals. Cato doth in short enume∣rate the faculties of Lees of Oyl, he subacts the Barn-flores with Lees of Oyl, that Mice may not eat his Corn. That also

He may preserve his Grain in his Garner,

he dawbes the Pavement and Walls thereof with clay, confected with Lees of Oyl. That also

Moths may not eat his clothes,

he be sprinkles them with Lees of Oyl: as also that

Seed, Corn, lying in the fields may be kept from erosion by Animals,

if it be steeped in Oyl lees, as also Whetstones, Shoes, Brazen-vessels from rust, all Woodden-houshold-stuff, Potters-vessels and the like. The same Cato also saith,

That Myrtle branches may be preserued with their Berries on, in Lees of Oyl.

Bind these or any of the like Nature into bundles, put them into a vessel of Oyl-lees, so that the Oyl cover them, then cover the vessel. Didymus saith,

That roses may be kept in Oyl-lees

fresh and vigorous, if they be covered over with this liquor.

If you would preserve Figtree-branches with their fruits in Oyl-lees,

bundle them up with their leaves and all, and put them in a vessel of Oyl-lees, as we said of Myrtle; but if you would keep dry Figs from corruption, lay them up in a Potters vessel wet with Lees of Oyl decocted.

Olives may be preserved in Oyl,

for when they have lost their colour they may be gathered with their stalks preser∣ved in Oyl, and a year after they will represent their green colour; and if you be∣sprinkle them with common salt they will pass for new ones.

CHAP. XIII.

How Apples may belong conserved in Sawdust with leafs and Chaff or straw.

THe Ancients have invented many Trees, whose fruits may be long preserved in their own saw dust because of its dryness. Now every fruit is best kept in its own leaves dust, and the like, as we have said of Olives which are best kept in Oyl, Grapes in wine, &c.

Orenges may be kept in Cedar-dust.

As Palladius asserts, who avers that many have experienced it, in the like manner▪

Quinces may be long kept in dust,

because as Democritus avers the dryness of the dust preserves them from putrefaction, they may be also kept long in Wooll, fine Tow, or the like in Chests.

The fruits of the Fir-tree may be long kept in dust.

Many diffuse the saw-dust of the Poplar, or Fir-tree, amongst their fruits for their preservation. Apuleius saith, You may lay them involved in fine Tow into a vimine∣ous basket, and they will keep.

Pomegranates may be kept from putrefaction in Oak-dust.

Columella would have the dust first steeped in vinegar, and then they laid in it. Ma∣go would have us first strew a new potters vessel with the dust, then lay in the ap∣ples, then strew another layer of dust, and another of apples, till the vessel be full, which we must shut and dawb close up. Beritius would have the dust first infused in vinegar.

Grapes may be kept in dust.

Some keep green Grapes in dry poplar, or firre-dust. Didymus would have them reposed in boxes overlaid with pitch, in the dry dust of the pitch or black poplar-tree. some preserve fruits in chaff, which by its innate frigidity, either keeps the frosty rigor unmelted, or by its genuine dryness keeps all things from pu∣tritude; or by being void of all qualities keeps fruits in their proper quality. And first

Orenges may be kept in Chaff,

As Palladius avers, or in small straw. And the same saith, That

Quinces may be preserved in Chaff.

As also in small straw, as Pliny attests, who asserts also, That

Apples may be kept in Chaff,

or straw, they being laid upon and in it. Palladius saith, That

Pears will keep long in Chaff, and Medlars also,

if they be gathered on a clear day, half covered with chaff, and not again touched Palladius saith, That

Pomegranates may be kept in Chaff,

if they be not moved, or touched after their reposure.

Grapes may be kept in Chaff.

The clusters should be severally laid along the pavement, so that they touch not each other, with lupin-straw under them if possible, for it is dryer and hardest, and an enemy to Mice; but if not then Bean-straw, or such pulse: but if none of these, then dry hay cut small. Palladius saith, That

Nuts will keep in straw,

if Almonds cannot be easily excoriated, cover them with chaff and straw, and you may effect it. Sotion avers, That

Onyons may be kept from putrefaction in Barley-straw.

First put them into hot-water, dry them in the Sun, that done, lay them so in straw that they touch not each other. Palladius saith, That

Chesnuts may be preserved

in small Barley-straw, or in their own leafs: As also

Quinces in Fig-leaves.

Democritus would have them involved in leaves, and dawbed up with clay. Palla∣dius saith, Apples may be kept from putretude in fig-leaves, who also avers,

That Orenges may be preserved,

in their own leaves, if they be laid severally. He also saith,

That Apples may be kept long in nut-leaves,

And Apuleius saith, Their colour, odour, and grace; will be hereby preserved, and that best if they be layed in fresh, not falling leaves: As also

That pears may be kept well in wallnut-leaves.

Democritus saith, The leaves must be dry, and the pears will be green at a years end. Pliny saith,

Figs may be kept in the leaves of Vervine without putretude.

Palladius would have them put in an Oven, and whil'st hot imposed in their own leaves and reconded in a pot. Columella would have dry Figs cast into a pitched vessel with dry hay in it and upon them. We may also

Preserve Cherries in the leaves of Winter-savory,

if we first cast the leaves, then the Cherries into a vessel, and so by course, or if we after the same manner lay Cherries in Reeds-leaves: thus also

May Jujubees be kept in their own leaves,

or else they may be cut of with their boughs and suspended. Thus also

May the Myrtle and its Berries be preserved,

either in a close vessel, or in Lees of Oyl. Thus also may

Quince-pears be long kept in their own leaves, and Nuts in their leaves, but the leaves must be dry, Wheat may be kept in herbs.

Tarentinus would have it imposed upon dry Wormwood and Semper-vive; but dry Quince leaves and small sand are better, which must be layed in layers among the Grain. It is best to cover the flore with Coniza, add after ten measures of Grain, to lay another layer of Coniza till all be deposed; for thus the whole will not be onely free from putretude for many years, but keep its due weight.

Barley may be kept safe in dry Bay-leaves,

Dry Grass with Mint mixed with Bran, preserve Barley special well. Some bray cummin and salt together, and make them into dry Masses for the preservation of Barley.

CHAP. XIV.

How fruits may be mixed with many things for their better preservation.

ANd now that we may not further protract our speech, we shall from ancient Examples shew how fruits by immersion into several things, may be long kept from putretude: and first

Orenges in Barley putrefie not,

But if you lay them on hot Barley-bread, they putrefie quickly. Palladius saith,

That Quinces laid in Millet-seed, endure long,

for he thinks that Millet-seed corrupts not in many years, and so what is repo∣sed in it cannot speedily putrefie. Democritus saith, Barley is better, being dry; but always provided that they be not laid near tender and fugacious fruits,

for they will vitiate them by their acid sapour, and putrefie grapes if they be near them.

Apples may be also kept in the same seed,

As Pliny is of mind. But Apuleius saith a heap of Barley is better. But you must always mind to repose each kind in its proper continent and place, because if di∣vers kinds be occluded together, they vitiate sooner: wherefore the wine that is ex∣pressed out of several kinds of grapes, is not so firm as the simple and sincere.

Pears will keep amongst corn,

For as Palladius saith, The Siccity thereof is notably preservative.

Mushrooms may be kept in Millet-seed.

The Vesuvians also keep them in dry sand, till new ones come.

Pomegranates may be kept lay in Wheat,

if they be first dipped into hot waters, then reconded in Wheat, till they become rugous. Varro and Cat•• would have them put in a heap of sand for preservation. Dydimus saith,

That Grapes may be kept well and long,

if they be suspended in a Garner, for the dust that rises up of the corn when moved, causes long duration in grapes.

How Corn may be long preserved,

Tarentinus saith, The ashes of Oaks; others dry Beasts dung, strewed on corn pre∣serve it; but small sand sub••cted with Lees of Oyl is better, for this corrupts all ver∣mine and keeps the corn more dense and solid. Perfrigerated Argil is best of all, for it will keep corn thirty or forty years from corruption, you may let it through a strait seive when you use it.

Pulse will keep long,

if they be sprinkled with vinegar mixed with the juice of Laser.

CHAP. XV.

How other things may be preserved from putrefaction.

WE shall here recite what other things, though vile, may be preserved, and so make way for further inquisitions.

Quick-silver will preserve all things from putretude.

As fruits and the like, for we have often put fruits into a fit vessel, and cast quick∣silver upon them, and so preserved them long and well.

Flesh hanged on a Brasen-nail will keep long,

For Brass is so styptical and exiccative, that the flesh it passes throw putrefies not.

How a dead Carcase may be preserved.

First let ••he side of the Body be opened, and the Carcase exenterated; let the Skull be opened and the brains taken out, let the papills be substracted, as also the privi∣ties with the pith of the Back-bone, then hang up the Body by the feet for three or four hours, then wash it with a spung dipped in vinegar and aqua vitae, then let it dry, which done; strew it with unquenched Lime, Alome and Salt; let it hang so two days in the smoak of Myrrhe, Bay, Rosemary, and Cypress in a dry and open place. Then make a mixture of unquenched Lime five pound, of burnt

Alome one pound, good Salt two pound, of Aloes and Myrrhe half a pound, of Aloes-wood half a pound, of the Oyl of Spicknard three onces, of the powder of Rosemary-flowers five, of burnt Green-brass and Calcanthum two, of the best The∣riack four, of the dust of Cypress half a pound, of dryed Saffron one once, of the seeds of Coloquintida three and a half, of Antimony beaten to powder one and an half, of the ashes of Wine-lees five and a half, of Musk half a dragm, of Amber two. Let all be diligently brayed and mixed together, and strewed upon the Body which must be for three days together strongly rubbed, in an open and dry place. This also we admonish, that in fat Bodies the fat of the Abdomen, Buttocks, Hips, Muscles of the Leggs, thighs; and all other places must be first abstracted.

Things may be also preserved by Balsom.

But seeing we can compass no true Balsom; or if there be any, it is exceeding dear we are glad to make artificial Balsoms, as we shall shew in due place.

CHAP. XVI.

How divers sorts of Bread may be made.

WE have spoken of preserving fruits and other things: It remains to shew how we may use those we have kept. Amongst the rest, we shall teach you con∣cerning those things that are most necessary for dayly use, as for many kinds of Bread, Wine, Vinegar, and Oyls; that not onely the Housholder may provide for his family with small cost: but when provision is dear, he may provide for him∣self with small pains in Mountains and Desarts, of all those things almost we have spoken of. But we will begin with Bread, and see what our fore-fathers used in case of necessity. I shall let pass those common things, as Spilt, and Bean-corn, Amel-corn, Typh-wheat, Panick, Sesamum; being all well known. But first

To make Bread of Wall-nuts,

Dioscorides saith there is a kind of Thistle commonly found in the waters, that one∣ly in Rivers brings forth a certain seed as big as a Ches-nut, with three points, mem∣branous, full of white pith, that tastes like Ches-nuts; they call them water ches-nuts vulgarly, and the Inhabitants use them in meats, as they do Ches-nuts. Pil∣grims make Chapelets of them. The Thracians that dwell by the River Strimon, fat their horses with this Thistle when it is green, and of the same seed they make Bread to eat. Moreover, in places where they grow amongst us, the Inhabitants when provision is dear make Bread of them; as at Ferrara they do of Ches-••uts, and the Brutii rost them in the embers and eat them for juncates. Almost in the same manner.

To make Bread of the Lote tree.

Theophrastus teacheth it. The Lote-tree grows in plain ground, where the Coun∣tries are overflowed with water. The fruit is like a Bean naturally, but less and more slender. That which grows on the head comes forth promiscuously, as Beans do many and very thick together: When the Sun sets, it closeth, and opens when he riseth, and springs up above the water. The head is as great as a Poppy-head, where it grows in Euphrates. The Egyptians lay those heads on heaps to putrefie; and when the shells are putrefied, they wash them in a River, and part the fruit from them, and dry it, and break it and make bread of it, and eat it. Pliny, There is also bread made of the seed of it, like to Millet seed, in Egypt by the Shepherds, and they knead it with water especially, or with milk. They say that nothing is more wholesom then that bread, or lighter whil'st it is hot, but cold it is harder to digest and becomes heavy. It is certain, that those who live upon that are never troubled with Dysenteries, Tenasmus, or any diseases of the belly. And therefore it is one of their remedies. For it was of old a custom;

To make bread of Dates,

which Pliny writes of, Dates that are very dry of Thebes and Arabia, that are slen∣der and very lean, with a continual vapour they are terrified, and are covered ra∣ther with a Shel then a Skin. In Ethiopia it is crumbled (so great is the draught) and like meal it is made into bread.

Bread of the Mulberry-figtree.

In Caria and Rhodes there is a great Fig of Egypt, or increase of the Sycamore-tree, and in the neighbouring places where there is little wheat, the people for want of corn use it for bread, and for all bread corn. So great and continual plenty is there of that Apple, and abundance of bread is made of it pleasing to the stomach; but it affords but little nutriment, and we might make the same if we would. We find it in Writers of husbandry,

How we may make bread without leaven,

Out of Didymus some adde Nitre, for Nitre makes bread more crumbly, as it doth flesh also. Some the day before they make their bread, cast Grapes into the water, and the next day when they will make their bread they take them away, for they swim above the water, and they press them out, and use the moisture pressed forth for leaven, and so they make their bread more pleasing. If you would have leaven last you all the year, when the new wine hath boiled in the vessels, Skim off the froth that boils on the top, and mingle with it Millet-meal, and work it well together, and make morsels of it, which dry in the Sun, and lay up in a moist place; and you may take a sufficient quantity and use it for leaven.

CHAP. XVII.

Divers sorts of Bread made of Roots and fruits.

NOw we shall proceed to other kinds of bread, found out in our days, that are no small profit to us when corn is dear.

How to make bread of the Roots of Cuckow-pint,

the root of Wake-Robin, when it is not too acrimonious is eaten and desired in meats. Dioscorides saith, The decoction was drank, as not being over sharp. Galen, That it was eaten as Rape-roots, and in some Countries it grows more corroding. To prepare it rightly, pour out the water of the first boyling, and presently cast it into other hot water. In Cyrene those Roots are otherwise then amongst us, for there it is no Physical root, and is not acrimonious at all, so that it is more profitable then a Rape-root. Also our forefathers, when Corn was dear used this Root in meats with great profit. Caesar de bello civili, Also there is a kind of Root, found by them that were with Valerius, which is called Chara, which mingled with milk releived a Souldier that was hungry, and it was made up like to bread. There was great plenty of this Root, and of it bread was made, when those of Pompey his side objected to our Souldiers that they wanted food, they would commonly throw these at them, that they might deceive their expectation. And a little after the Army used this and were very healthful. And in Dioscorides in the false names of simples, Cuckow-pint was of old called Chara, with us it is so acri∣monious that we scarce can endure to touch it with our tongues. But I shall open the reason how excellent bread may be made of it, and if I may say so, better then Wheat-bread. The great Roots are made clean, and they are cut into small thin plates, for the thinner they are cut, the sooner will they become pleasant, and they must boil in vessels of hot water, until you perceive the water grow sharp and the Roots somewhat sweet; pour out the former water, and pour in fresh,

then boil them again, till the water become sweet, and the root when it is cheweded hath no acrimony left. Then take them out of the water, and put them upon lin∣nen cloths, extended and hanging up until they be dry, then grind them in hand∣mils and the meal will be exceeding white, which by it self a with a third part of wheat-meal added to it, will make most pure bread and well rasted: There are other ways to make it sooner; when you have obtained this art, you will be exceed∣ing glad I am very certain of it. For with great pleasure

Bread of Asphodils is eaten.

This is so fruitful of round-heads with us, that no Plant hath more, for oftimes 80 heads will be heaped together. Moreover, Mountains and Sea-shores are full of them, that it may be truly thought to be made for mans meat. Pliny, The Daffo∣dil is eaten with the seed and head terrified. But this rosted in the embers as Hesi∣od affirms, is eaten with oyle also braied with figs, it is eaten with great pleasure. These Round-heads are like to Navews of moderate bigness. So saith Galen also. But with us they are so unpleasant, and acrimonious in tast, that a man cannot eat them; and Sowes digging them up with their snowts, will hardly feed on them, no not when we want corn can we eat this in our greatest hunger, it was the poor fair of frugal antiquity. But by boiling, the sharpness of it becomes more mild, and the heat of it more tolerable, as we said of Cuckow-pint. It will be sufficient to satis∣fie a mans hunger, as of old it was used: As Pliny saith, We have made most whole∣som bread of these mingled with meal, especially for men wasted and in consump∣tions, also

Bread is made of Rape-roots, Turneps, and Skirworts.

For of those boil'd and cooked, first cleansed from all excrements, a most com∣mendable bread may be made, as I have tried: But meal must be mingled with them to a third part, or else half as much of one, and the other as we shall shew a lit∣tle after. And not to be tedious, the same way-bread to eat, may be made of all Navews, Roots, or Bulbous-heads. Also there is made

Excellent bread of Gourds,

For Gourds may be had very cheap, and they make savoury bread with meal, and so the bread is greater, for this is the greatest of all fruits; for with a very little meal in time of Famine we may feed many men, and not onely use it for need, but for dainties also: for seasoned with Sugar, and prepared for mens pallats, and to quench feaverish heats, they are carried about every where to be sold. The way to make them up is this, Take great round Gourds, and fully ripe, and cut into many pieces the dry skin, and the pith must be taken from them with a knife; put them into a kettle of boiling water, and boil them, for by long boiling the grassy greenness, and the rank smell and loathsom taste are taken away, and they will smell better and taste, and nourish better, and will last as long as bread. Being now brought to the form of an ointment, press it through a linnen strainer with your hands, that if any parts of it be not well boiled or any woddy pieces be there, they may be kept back by the narrowness of the strainer. To this Mass, adde a third part of meal, and make them into bread together, which will be pleasant to eat daily, I will not have you to eat your fill of it, but if you eat it moderately it will profit much. When it is new it is excellent, but stale, it is not so sightly nor dainty. I have shew'd you the way how you must use such things of superfluous moisture, now do you learn wisely to do it.

CHAP. XVIII.

Divers ways to make bread of all sorts of Corn and Pulse.

ANtiently they made Bread of divers kinds of Corn and Pulse, it would be needless to repeat them, for you may find them in the Books of the Antients, and there can be no error in making them. In Campania very sweet bread is made of Millet: Also the people of Sarmatia are chiefly fed with this bread, and with the raw meal tempered with Mares-milk, or blood drawn out of the veins of their legs. The Ethiopians know no other Corn then Millet and Barley. Some parts of France use Panick, but chiefly Aquitane: But Italy about Po, adde Beans to it, without which they make nothing. The people of Pontus prefer no meat before Panick. Pa∣nick meal now adays is neglected by us and out of use, for it is dry and of small nourishment; of Millet bread and cakes are made, but they are heavy and hard of digestion and clammy to eat. Unless they be eaten presently when they are newly baked, or not, else they become heavy and compact together. Of the Indian Mais, heavy bread is made and not pleasant at all, very dry and earthly next to Millet: like to this is bread called Exsergo, that is also void of nutrimental juice. There was also of old bread called Ornidos, made of a certain seed of Ethiopia, so like Sesamum that it is hard to know them asunder. Also

Bread is made of Lupins,

The best kind was known also to the Antients; For Didymus teacheth how Lupins will grow sweet, being three days infused in River or Sea-water, and when they grow mild they must be dried and laid aside, and then the meal of them mingled with Barley-meal or Wheat-meal is fit to make bread. But we make it thus, First the Lupins are ground in mills, and are made into flower: fifty pound of these are put into a wooden vessel, and fair water is cast upon them, that it may swim four fingers breadth above them; and it must be often stirred with a woodden stick, then let it settle till the water grow clear, and the meal sink down, then strain the water well, that no meal be lost; and pour on water the second time, and stir it as before; do so the third time till the meal and water be come sweet, which will be done in one day if the water be often changed. As that is done, put the meal into a linnen cloth laid abroad, that the meal may be seperated with a wooden slice, and the water may run away through the cloth, and the meal may dry the better upon the cloth. In the mean time boil two pound of Rice, and being boil'd mingle them with the Lupins, divide the whole into two parts, and mingle one with the leaven and a hundred pound of wheat-meal, and make bread of it; let the other be set by with the leven till the next day, which being mingled again with wheat-meal, will make excellent bread, and will not taste of Lupins. But you must use all diligence in the making of it, for if you make it not of the best meal, the bread will be naught, wherefore the work lies in the right preparation of it: For the worse Corn or Pulse you make it of, the more Corn must be taken to pre∣pare it. After this manner it may be made of Tares and Vetches, and the favour of them is dulcified with water and mingling meal with them. Bread is made also of Peason, Chiches, Tarses, Lentils, Beans, and chiefly of Acorns. But it is not un∣profitable to make

Bread of Herbs,

If a man cut the Herb Clot-bur small and grind it in a mill to very fine powder, and adde as much or a third part of wheat-meal to it, it will make good bread, that may be eaten when there is a famine; and I have heard that the poor eat it in some places, and it hurts them not, and that some in a siege have lived a moneth with such bread.

CHAP. XIX.

How bread may be increased in weight.

NOw I shall shew how bread may be augmented; a thing very strange and pro∣fitable, not onely to help in time of need, but it is good for the Housholder, for with little meal he may nourish many, and fill their bellies; and that three wayes: For there be things that added to Corn, will increase the substance of the bread; other things are dry, and of a clammy nature, that will thicken the Ele∣ment by refraction into the substance of bread. The last way is the life of the heat of it, whereby it waxes and grows as if it were alive. As much as is lost by the bran taken from it, is added to it, by casting water on it when it is ground, and in the other workmanship. Moreover, the baking of bread takes away a tenth part and a half of the weight. Let us see how our Ancestors did by some Earth or

Chalk make their bread more weighty and white.

Pliny teacheth that Spelt will grow white by a kind of chalk, thus. Let this Spelt be of Beer-corn, which he called a seed; the corns of it are bruised in a wooden morter, for it will be spoiled and consumed by the hardness of a stone: the best as it is well known, is made by those that are condemned to bray in morters for their punishment. For the best there is an iron box, the hulls being then beaten off; again, with the same instruments the marrow of it being made bare, is broken; so are there made three kinds of this Spelt-meal, the finest, the second sort, and the third that is the coursest. But yet they are not white, which makes them excellent, yet now are these preserved at Alexandria; after this, (it is very strange) chalk is mingled with them, that passes both into the body and the colour of them, and makes them tender. You shall find this between Puteoli and Naples, on the Hill called Leucogaeum. And there is extant a decree of Divus Augustus, wherein he commanded to pay them at Naples yearly 20000 Sestertia out of his Treasury, drawing his Colony to Capua, and he assigns the cause, by reason that they of Cam∣pania affirmed that Spelt-meal could not be made without that stone.

Rice makes bread weigh.

It neither corrupts the taste or goodness of the bread, but increaseth both, and it brings it closer by one eighth part, for by a continual turning it, it will retaineth volatil meal; and from hence you shall see it coagulate, and when it is coagulated put leaven to it; but it must first grow cold, lest the force of the coagulation should be hindred. To binde this fugitive servant fast, adde so much Wheat-meal as may fasten it well together, till you see there is enough, and you shall find it increased to the weight desired. By this example

You may increase the weight of bread with Millet.

This is easily done, for it is dry, ctumbles, and will not hang together, and is weak; let it be bruised with a wooden pestle, and sifted through a sieve till the hulls be par∣ted, as we see it done at Rome and at Florence; by this we hold it, that it flie not, away by its hungry driness; then we mingle it with Wheat, and the air reflects back, and it will be converted into the substance of Alica, that you will think nothing taken from the taste, colour or goodness, nor yet added to it. Nor will it be un∣pleasant to see

Bread weigh more by adding milk to it.

This is an experiment of great profit and praise-worthy; for it adds weight and

whitenesse to bread, and makes it short, being put in instead of water whilst it is hot. I never tasted any thing more pleasant or tender. I thought fit to adde this for the singular vertue of it, adding also such things as we knew to be necessary for this art. But truly that is admirable; by the same

Wheat to increase the weight of Wheat.

This is done without any addition, for if we would, we could do this with many and almost infinite things, with any small addition; but in this a leaven is drawn forth of the very substance of the Wheat, which being strained, cleansed and added to the same again, either by increasing the substance of it, or by retracting the air into its substance, it will be much augmented: giving you this warning before-hand, that the augmenting heat must not be diminished, but preserved and increased, that all may depend on this. But an admirable work of Nature, and full of wonder it is, how it may be that

Wheat may increase out of it self.

I cannot discover this, how it came into my mind, lest it should be made publike to every common fellow, and ignorant Animal. Yet not to conceal it from in∣genious men, I shall hide it from these, and open it to those. That our fore-fa∣thers knew it not is clear, because there is no such thing mentioned in all their works of making bread. The whole businesse consists in this, that the Wheat∣meal may be managed with the life of its heat, which is the off-spring of celestial fire. By nature it is of such renuity, that being raised with its heat, it will make the lump swell so much, that it will come up to the top of the vessel; the next day cast it into a Hutch, and adde more meal to it, which again being raised by its heat, and coming back again by the same, and meeting with the lump, as flowing back again, it joins into the refracted Elements, and so into clotters of meal. Do this thrice or four times, and so you may increase it continually, and this must be done in a stove, that the dewy spirit may be fostered. I thought good to tell you also before, that you must not prick the lump, lest the generative blast should breath forth, and flie into the air, for so you will lose your labour; and there must not want presently a dewy vapour, which being carried into the air, and made to drop, may moisten the lump, so you will rejoice at the wonderful increase: but you must be cunning in the manual application. Pray do not destroy by your negligence, what was invented by the careful ingenuity of those that tried it.

CHAP. XX.

How we may long endure hunger and thirst.

THe Antients had some compositions to drive away hunger and thirst, and they were very necessary both in times of Famine, and in wars. Pliny saith, some things being but tasted, will abate hunger and thirst, and preserve our forces, as Butter, Licoris, Hippace; and elsewhere, Scythia first produced that root which is called Scythia, and about Baeotia it grows very sweet. And another, that is ex∣cellent against Convulsions, also it is a high commendation of it, that such as have it in their mouths fell nor hunger nor thirst; Hippace amongst them doth the same, which effects the same in horses also. And they report that with these two herbs the Scythians will fast twelve dayes, and live without drink also; all which he tran∣slated out of Theophrastus first book. The Scythian Hippace is sweet also, and some call it Dulcis; it grows by Maeotis. Amongst other properties, it quencheth thirst also, if it be held in the mouth. For which cause both with

both with that, and with the other called equestris, men say, the Scythians will endure hunger and thirst twelve dayes. Hence it appears that Pliny translated all this out of Theophrastus. But I think he erred, for Hippace signifies Cheese made of Mares milk, and is no herb. Theodorus translated it Equestrem, as it were a root like Li∣coris, fit to drive away hunger and thirst. For Hippocrates saith, the Scythian shep∣herds eat Hippace, but that is Mares Cheese: and elsewhere, The Scythians pour Mares milk into hollow vessels of wood and shake it, and that froths with churm∣ing, and the fat of it they call butter, which swims on the top, that which is hea∣vy sinks to the bottom, they separate this and dry it, when it is dry, they call it Hip∣pace: the reason is, because Mares milk nourisheth exceedingly, and is as good as Cows milk. Dioscorides, The west Indians use another composition also

To endure hunger and thirst.

Of the herb called Tobacco, namely of the juice thereof, and the ashes of Cockle shells they make little balls and dry them in the shade, and as they travel for three or four dayes they will hold one of them between their under lip and their teeth, and this they suck continually, and swallow down what they suck, and so all the day they feel neither hunger, thirst, nor weariness; but we will teach another com∣position, which Heron mentions, and it was called

The Epimenidian composition, to endure hunger and thirst.

For it was a medicament that nourished much, and abated thirst, and this was the food the besiegers of Cities and the besieged also lived on. It was called the Epi∣menidian composition, from the Sea-onion called Epimendium, that is one of the ingredients of that composition; it was made thus, The squil was boiled and washt with water, and dryed, and then cut into very small pieces, then mingle sesamum a fift part, poppy a fifteenth part, make all these up with honey, as the best to make up the mass, to mitigate it: divide the whole, as into great Olives, and take one of these about two of the clock, another about ten; and they felt no hurt by hun∣ger, that used it. There is another composition of the same, that hath of Athenian sesamum half a Sextarius, of honey a half part, of oyle a Cotyle, and a Chaenice of sweet Almonds mundified: the sesamum and Almonds must be dried, and ground, and winowed, then the squil must have the outsides taken off, and the roots and leaves must be cut into small pieces, and put into a morter and bruised, till they be well mollified, then you must make up the squils with the like quantity of honey and of oyle, and put all into a pot, and set them in cold, and stir them well with a wooden ladle, till they be well mingled, when the lump is firm, it is good to cut it into little morsels, and he that eats one in the morning, another at night, hath meat enough. This medicament is good for an Army, for it is sweet, and so fills a man and quencheth thirst: we had this in an old Scholiast, a Manu∣script upon the book of Heron, in the Vatican Library. I saw the same composition in Philo, in his fifth book of wars, where he describes such like other things.

CHAP. XXI.

Of what fruits wines may be made.

NOw we shall speak of fruits, of which wines may be made. And first our An∣cestors did do thus, but they had two wayes; for some were for Physicks, which are found plentifully in Physick books: others again were for ordinary use, and they were divers, and almost infinite, according as the differences of places and Nations are: for what is granted to one is denyed to another. First

Wine of Dates.

Pliny saith that in the East they make wine of Dates, and he reckons up fifty kinds of Dates, and as many different wines from them; Cariotae are the chief, full of juice, of which are made the principal wines in the East, they are naught for the head, and thence they have their name. The best are found in Judaea, chiefly about Jericho, yet those of Archelaiis are well esteemed, and of Phaselis, and of Libias, valleyes of the same Country. The chiefest property they have is this, they are full of a white fat juice, and very sweet, tasting like wine with honey. The wine will make one drunk, and the fruit also eaten largely. Dioscorides teacheth thus; Put ripe Dates called Chydeae, into a pitcher with a hole at bottom, and stopt with a pitched reed; shut the hole with linnen, and to fourty Sextarii pour on three gallons of water. If you would not have it so sweet, five gallons will be sufficient to pour on; after ten dayes take away the reed with the linnen, take the thick sweet wine and set it up. Also wine is made

Of Figs.

Sotion relates it thus. Some make wine of green figs, filling half the vessel with them, and the other half to the brim they fill with fair water, and they try still by tasting; for when it tasts like wine, they strain it and use it. It is made, faith Dioscorides, of ripe figs, and it is called Catorchites or Sycites, Chelidonian or Phaenician figs called Caricae, are steeped in a pot with a hole in the bottom with a pitched reed, and the hole stopt with flax: to fourty Sextarii you must pour on three gallons of water, and if you will not have the wine so sweet, pour on five gallons and it will do. After ten dayes the liquor is taken, and again the third time also the same measure of water wherein the figs were infused, is poured on; and in the like manner, after four or five dayes it is drawn off. Some to six Amphorae thereof adde ten Sextarii of salt, that it may not early corrupt: others put Fennel and Thyme in the bottom, and the Caricae on the top, and so in order, till the vessel be full: also men make

Wine of Pears,

which from the Greek word for Pears is called Apyres, and from the Latin Piery Palladius saith it was thus. They are bruised and put in a very course bag of Can∣vas, and pressed with weights, or in a Press. It lasts in the Winter, but in Sum∣mer comes it sowrer. Dioscorides will not have the Pears too ripe; the same way is made

Wine of Pomegranates.

Sotion makes wine of the grains of the Pomegranate, taking away what is in the mid∣dle of the grains. Palladius put the ripe grains well purged into a Date pail, and press them out with a scrue press, then boil them gently to half; when it is cold, put it into vessels that are pitched or plaistered with Gipsum. Some do not boil the juice, but to every Sextarius they mingle one pound of honey, and put all in the said vessels and keep it. There is made

Wine of the Lote-tree fruit.

There is a kind of Lote without any inward kernel, which is as hard as a bone in the other kind: wine is pressed also out of it like Mead, that will not last above ten dayes; Nepos saith the same from Pliny, Athenaus from Polybius. Wine is made of the Lote steeped in water and bruised, very pleasant to the taste as the best Mead is; it is drunk pure without water also, but it will not last above ten dayes, where∣fore they make but little for use to last onely so long. Vineger is made also of it. And yet not much or good enough, yet there is made

Wine of Myrtles berries and Cornels,

Out of Sotion, who of the berries of Myrtles and Cornels when they are fresh, pounded and pressed our, made wine. Now I shall shew how we may make

Wine of Corn.

Drink is made of Corn. Dioscorides teacheth to make Beer of Barley, also a drink is made of Barley called Curmi, they use that drink oft-times for wine; the like drinks are wont to be made of Wheat. In Hiberia toward the west and in Britany; whence Pliny, of Corn drink is made: Beer in Egypt, called Zythum, in Spain Cae∣lia and Ceria, Beer in France and other Provinces. In Aristotles book of drun∣kenness, those that drink wine made of Barley till they be drunk fall upon their backs, they call that wine 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, but those that are drunk with any other kind of drinks fall any way, on the right, or left hand, forward or backward, but those that drink Pinum, fall onely upon their backs. Wine made of Barley they call Brytum. Sophocles in Triptolemo, and Aeschylus in Lycurgo. But Hellanicus saith, that Bry∣tum is made in Farms out of roots. Hecateus saith, that the Egyptians grinde Bar∣ley to make drink, and that the Macedonians drink Brytum made of Barley, and Parabia made of Millet, and Rice, saith Athenaeus. Also wine is made of Rice; for saith Aelianus, when an Elephant fights in war, they give him not onely wine of grapes, but of Rice also. Now the same drink is made in the Northern Climates of Corn, and they call it Biera, but they put hops to it, for it cannot be made without; Barley and Wheat are infused in the decoction of it. We see that of Bar∣ley and Wheat steeped in water a drink is made that tastes like wine, and of them I have made the best aqua vitae. But these drinks of old were Physical, rather then to use as wine. But I shall shew how some drinks that are so like wine in taste, that you would think they were wine indeed. And first

Wine of Honey.

To nine vessels of water put eighteen pounds of Honey, into brass Caldrons co∣vered with Tin, and let them boil a long time, stirring all with wooden ladles, and wiping away the froth that riseth with little brushes, pour it out, & put it into a wine vessel, then take two pounds of red wine Tartar, and boil them in water till they be dissolved, to which add an eighth part of a vessel of vineger, that the loath∣some and unpleasing taste of the sweetnesse of Honey may be lost, let these be min∣gled; then pour on two vessels of the best wine, then let it settle; after some days strain it through a hair-cloth strainer, or one of cloth to cleanse it from the filth and excrements. A liquor will run from this that will serve for sparing, and to a∣bate charge in a family, and it is good to drink in health and sickness: cover it close, and drink it. I shall shew you another way to make

Wine of Raisins.

Pour into a brass Caldron seven vessels of water, put in two pounds of Raisins, let them boil till they be wasted in the water, and the water be sweet as Mead; if your kettle be too small, do it at several times: then take your kettle from the fire, and when the liquor grows cold, strain it gently forth; put up the strained li∣quor in a wine vessel, and pour into it a measure of the sharpest red wine vineger to abate the sweetnesse of the Raisins, then add nine pound of Tartar finely powder∣ed unto it, and pouring on a fourth part of the best wine, stop the vessel close when it is full, after one week use it. Another

Wine of Quinces.

Put into brass Caldrons glazed with Tin a vessel of new wine, and put thereto a∣bout fifty wild Quinces, namely such as are full of streeks and wrinkled, take out their kernels, cut the Quinces in peices like as you do Rape Roots, boil all at a gentle fire; when they have boild a while, take them off, and let them cool, pound the Quinces in a morter with a wooden pestle, press them out with a press, put the juice pressed forth of them the new wine, and set it up in a glazed earthen vessel for a whole year. When wine is scarce and you have occasion to use this, put

••nto a vessel four parts of water, two of new wine, and one fourth part of the aforesaid mixture, cover the vessel and let it boil, and when it is clear; use it. Of all these an amphora of vineger, a pound of honey, as much Tartar in powder, let them boil a while in a pot glazed with Nitre, and mingle them, and for every ves∣sel of water pour on an Amphora of wine, and cover all, and after twenty dayes use it: or take honey one pound, as much red wine Tartar, half a pound of Rai∣sins, two Amphoras of Vineger, let them boil in a pot, adde wine also to them, and it will be for drink. I shall adde the Northern drink

Wine called Metheglin.

The drink in Pannonia, Poland and England is more pleasant and wholesome then many wines are; it is made of twenty pound of good honey, and of water one hundred and twenty pound, skimming it till all comes to eighty pound, which be∣ing cold and tunned up into a wine vessel, put in leaven of bread six ounces, or as much as will serve to make it work, and purifie it self, and withal put into a bag, that hangs and may be put into the liquor, and not touch the bottom, of Cinna∣mon, granes of Paradise, Pepper, Ginger, Cloves two drams, one hand full of El∣der flowers: let them stand in a wine Cellar all the Winter, in Summer set them fourty dayes in the Sun, till they taste like wine, and the unpleasant taste of the honey be gone. But it will be more pleasant if you add a third part of wine.

CHAP. XXII.

How vineger may be made divers wayes, and of what.

AFter wine it follows to speak of vineger: First, how our forefathers made it; then how of late years, that it may be made extream sowre, which is not on∣ly good for a family, but is necessary for many Arts. Also there are some Countries where wine, and so vineger is scarce. Therefore in those places divers men have u∣sed their wits to make it: wherefore to begin, we say that

Vineger may be made of the Fig-tree.

Out of Columella; A green fig must be taken very betimes, and also if it have rain∣ed, and the figs fall to the earth beaten down with showres, gather those figs and put them up in Hogs-heads or Amphora, and let them ferment there; then when it grows sharp, and hath sent out some liquor, what vineger there is strain it out di∣ligently, and pour it into a sweet pitched vessel. This yields the best sharp vineger, and it will never grow musty or hoary, if it be not set in too moist a place. Some to make more quantity, mingle water with the figs, and then they adde to them the ripest new figs, and they ••et them consume in that liquor, until it tast sharp e∣nough like vineger, then they strain all through rushy baskets, or withie bags; and they boil this vineger till they have taken off all the froth, and filth from it. Then they adde some terrefied salt, and that hinders worms and other vermine to breed in it. Cassianus makes it thus: Put into a vessel old figs, terresied Barley, and the internal parts of Citrons. Stir it often and diligently, and when they are pu∣trified and soaked, strain them out, and use them. Apuleius, They make vineger of figs, wet upon the Trees, and cast into water to putrifie, Dioscorides, The liquor of figs steeped grows sharp as vineger, and is used for it. There is made also

Vineger of Dates.

To Date wine we speak of, some adde water, and receive it again; and they do this three, four, five or six times, and at last it grows sowre. From the same, Pliny teach∣eth to make

Vineger of honey.

You must wash your honey vessels, or hives in water, with this decoction is made the most wholesome vineger. Palladius teacheth the way to make

Vineger of Pears.

wild Pears are such as are sharp and ripe, are kept three dayes in a heap, then they are put into a vessel, and fountain or river water is put to them, the vessel is left covered thirty dayes, then as much vineger as is taken out for use, so much water is put in to repair it. Cassianus makes

Vineger of Peaches.

Put soft delicate Peaches into a vessel, and adde parched Barley to them, let them putrifie for one day, then strain them out, and use it. We may from Cassianus make

Vineger without wine.

If you boil Gypsum and sea-water, and then mingle it with River water, and use it being strained. But if you will

Turn wine into vineger, and contrarily vineger into wine,

Cassianus hath it. He puts Beet roots bruised into wine, it will be vineger when three hours are over. But if he would restore it again as it was, he puts in Cabbage roots. So also

To make the same.

We may do it another way and quickly: Cast into wine, Salt, Pepper and sowre leaven, mingle them and they will soon make it vineger. But to do it more quick∣ly, quench in it often a red hot brick or piece of steel; also provide for that unripe Medlars, Cornels, Mulberries and Plums. But Sotion shews to make

Sharp vineger of new wine.

Dry the mother of wine of grapes at the Sun, and put them into new wine, adding a few sowre grapes thereto and it will make sharp vineger that will be for use after seven dayes; or put in pellitory of Spain and it will be sharp. Moreover, if you boil a fourth or fifth part of vineger at the fire, & put that to the rest, and set all eight days in the Sun, you shall have most sharp and pleasant wine. The roots of old grass, and Raisins, and the leaves of a wild Pear-tree bruised, and the root of the bramble, and whey of milk, burnt Acorns, Prunes rosted, and the decoctions of Chiches, and pot-sheards red hot, all of these put severally into vineger, will make it tart. Apuleius teacheth

To double the quantity of vineger.

Take a good measure of Vineger, about a Metreta, and to that adde one Metreta of Sea-water boiled to half, mingle them and set them aside in a vessel. Some steep Barley, and strain it, and of that juice they mingle one Metreta, and they stir them together, and they cast in torrefied salt when it is yet hot, a good quantity, then they cover the vessel, and let it stand eight dayes. But I use to make it thus,

Vineger of clusters of grapes pressed forth.

After the Vintage, we cast in the clusters when the wine is pressed forth into a woo∣den vessel, and we pour upon them a quantity of water, and it will be vineger when a week is over. Moreover, we cut the tendrels from Vines, and bruise them, and put water to them, and it will be vineger. Also thus,

Ill wine is turned to vineger.

When the bunches of grapes are pressed forth, lay them between two wooden bowls, not very thick together, let them grow hot for four days; then pour on them so much naughty wine as may cover them, let them alone 24 hours, then strain them into another wooden bowl, and after so many hours, put them into another bowl, and do so til it be turned into most sharp white vineger; and if you would make more of the same clusters, pour on upon them some sharp vineger, and let them a∣lone till they be extream sharp and sowre, then take that out and pour on ill wine, and do as you did. Lastly press those clusters out in a press, and you shall recover as great quantity as of the wine that was spent.

CHAP. XXIII.

How the defects of wine may be managed and restored.

OUr forefathers found out many remedies to preserve wine, and in our dayes we have taken no less pains. For wine is easily corrupted, and takes to it self many strange qualities. Paxamus saith, wine either grows sowre or dead a∣bout the Solstices, and when the seven stars set, or when the dog star causeth heat, and when it is extream cold, or hot, or rainy, or windy, or when it thunders. We shall shew remedies for all these; First, we shall lay down out of Africanus, the signs to know wines that will last, or will corrupt. When you have put your wine into a vessel, after some time change the vessel, and look well on the Lees, for thence shall you know what the wine is, proving it by smelling to it, whether it corrupt, or weevils breed in it, these are signs it putrifies. Others take wine out of the middle of the vessel, they heat it, and when it is cold they taste of it, and they judge of the wine by the favour, some by the smell of the cover; a strong taste is the best sign, a watry the worst, sharpness of duration, weakness of corrupting. The signs must be taken at the times to be feared, we mentioned. But to come to the re∣medies, we shall shew how

To mend weak wine.

The wine will be weak, when it begins to breath forth that force of heat; fot when the soul of it is breathed forth, the wine grows immediately sowre: vineger is the carcasse of wine. Then we may presently prevent it by adding aqua vitae to it, for by that it may put on a new soul: the measure will be the fourth part of a pound for a vessel. Another remedy will be

That wine may not grow hot.

In the Summer Solstice wine grows hot by the hot weather, and is spoiled: then put quick-silver into a glass-viol well stopt, and hang it in the middle of the vessel, and the coldness of it will keep the wine from heating. The quantity is two pound for great vessels; for when the air is hot, the external heat draws forth the inward heat, and when that is gone, it is spoiled. We

That wine may not exhale

use this remedy. The vessel being full, we pour oyle upon it, and cover it, for oyle keeps the spirits from evaporating, which I see is now used for all liquors that they may not be perverted. Wines sometimes are troubled: But

To clear wines,

Fronto bids us do thus. Cast three whites of egges into a large earthen dish and beat them, that they may froth; put some white salt to them, that they may be exceed∣ing white, and pour them into a vessel full of wine, for salt and the white of an egge will make all thick liquors clear, but as many Dolia or such measures as there are in the vessel, so many whites of egges must you have, to be mingled again with so many ounces of salt, but you must stir the mixture with a stick, and in four dayes it will grow clear. Also it is done

That wines may not corrupt.

I said that salt keeps all things from corrupting: wherefore for every Dolium, pow∣der one ounce of Allome, and put it into the wine vessel with the wine, for it will keep it from corrupting. The same is done if you put in one ounce of common salt, or half one, half the other: Also brimstone hinders putrefaction. Wherefore if you shall adde to eight ounces of Allome or of

Salt, four ounces of brimstone, you shall do well. The Antients were wont to peserve wine, by adding Salt or sea-water to it, and it would continue along time. Columella teacheth thus, when the winds are quiet you must take water out of the deep sea: when it is very calm, and boyl it to thirds, adding to it, if you please, some spices. There are many ordinary things, but we let them pass.

CHAP. XXIV.

How Oyl may be made of divers things.

IT is an excellent thing to shew the diversity of ways to make Oyl. That if Olives should ever be scarce, yet we might know how to draw Oyl from ma∣ny kinds of fruits and seeds. And some of these ways that came from the Antients, yet onely the best and such as are our inventions. Wherefore to begin, We say that

Oyl may be made of Ricinus, call'd Cicinum.

Dioscorides makes it thus. Let ripe Ricini as many as you please, wither in the hot Sun, and be laid upon hurdles: let them be so long in the Sun, till the out∣ward shell break and fall off. Take the flesh of them and bruise it in a morter di∣ligently, then put it into a Caldron glazed with Tin that is full of water: put fire under and boil them, and when they have yielded their inbred juyce, take the vessel from the fire, and with a shell skim off the Oyl on the top, and keep it. But in Egypt where the custom of it is more common: for they cleanse the Ricini and put them into a Mill, and being well grownd, they press them in a press through a basket. Pliny saith, They must be boiled in water, and the Oyl that swims on the top must be taken off. But in Egypt where there is plenty of it, without fire, and water sprinkled with Salt, it is ill for to eat, but good for Candles. But we collected them in September, for then is the time to gather them, with it parts from a prickly cover and a coat that holds the seed in it; it is easily cleansed in a hot Caldron: The weight of Oyl is half as much as the seed, but it must be twice knocked, and twice pressed. Palladius shews how

Oyl of Mastick is made,

gather many Grains of the Mastick-tree, and let them lye in a heap for a day and a night: Then put a basket full of those Berries into any vessel, and pouring hot water thereto, tread them and press them forth. Then from that hu∣mour that runs forth of them, the Oyl of Mastick that swims on the top is poured off. But remember lest the cold might hold it there, to pour hot water often on. For thus we see it made with us, and all the Country of Surrentum: also, so is made

Oyl of Turpentine,

as Damageron teacheth. The fruit of Turpentine is grownd in a Mill, as the Olives are, and is pressed out, and so it sends forth Oyl. The kernels serve to feed hogs and to burn. Likewise

Oyl of Bays,

Boil Bay-berries in water, the shels yield a certain fat, it is forced out by cru∣shing them in the hands, then gather the Oyl into horns. Palladius almost as Dioscorides, in January boil many Bay-berries, that are ripe and full, in hot water, and when they have boy'ld long, the watry oyl that swims on the top that comes

from them, you shall gently pour off into vessels, driving it easily with feathers. The Indians make as it is said

Oyl of Sesamon.

It is made as we said before, it sends forth excellent Oyl abundantly. There is made

Oyl of the Plane-Tree.

Pliny, For want sometimes they are forced to make Oyl for candles, of the Plane-tree berries soaked in water and salt, but it is very little as I proved. Pliny saith the Indians make

Oyl of Ches-nuts,

which I think very difficult, for but a little will come from them, as you shall find if you try. He said also, That Gallia Cisalpina made

Oyl of Acorns of the Oak

to serve for lights; but we can make very little. Also the Ancients used to make

Oyl of Wallnuts,

that they pressed from the Wallnuts, unsavoury and of a heavy taste: for if there be any rottenness in the kernel, the whole manner is spoil'd. Now Gallia Cisalpina makes it for to eat, and for lights also. For lights, by parting the naughty Nuts from the sound; but the best serves for to eat at second courses. These therefore are to eat, and those for lights, they burn cleer, and there is nothing that yields more Oyl. For it turns almost all to Oyl, for one pound of cleansed Nuts will yield almost ten ounces of Oyl. Now follows

Oyl of sweet Almonds.

Oyl of sweet Almonds is best for food, and of bitter, for Physick, and of old it was made with great diligence. Dioscorides shews the way how half a bushel of bitter Nuts cleansed and dried, are pounded in a morter with a wooden pestle into lump••, then a sextarius of seething water is poured on, and when for half an hour the moisture is drunk in, they are beaten more violently then before; then is it pressed between boards, and what sticks to the fingers is collected with shells. The Nuts being pressed again, a Hemina of water is sprinkled on them, and when they have drank that up, they do as before; every bushel yields an Hemina. With us it is commonly drawn out the same way. These are the Oyls of the Antients. Now we shall proceed with our Oyls: Next follows

Oyl of small Nuts.

They yield abundance of sweet sented excellent Oyl, which all may use also for meats: one pound of the cleansed Nuts will yield eight ounces of Oyl, which for∣mer times were ignorant of.

Oyl of Pistaches

serve for Meat and Physicks. Out of

Pine kirnels Oyl is made

They are cull'd, and the naughty ones serve for lights; but the Oyl that comes from the best, is for to eat, and for Physick; very much is extracted. I saw it at Ravenna. But

Oyl of Beech,

The best of all is pressed out in abundance, for meats and for lights. It burns very cleer, and tastes as sweet Almonds, and the whole Nut almost goes into Oyl,

as the Wallnut doth. The elder the Mast is, the more Oyl it yields and the Lees of the Oyl is excellent to far Oxen and Hogs. They are soon gathered, cleansed, bruised and pressed: We pressed also

Oyl from the bastard Sycomore,

as they call it; for it is abundant in seed, and in winter the boughs of it are seen loaded with seed onely. In February we collected it and crumbled it, the shell is broken into six or seven parts, the kernels are like a Pear, they are bruised and heat∣ed in a pan, then put into a press, and they yield their Oyl: They make clear light in lamps, and the seed yields a fourth part of Oyl. There is drawn

Oyl out of the Sanguine-Tree

for lights. About the middle of September the ripe berries are taken forth of the clusters, let them dry a few days, bruise them, and let them boyl in water in a brass kettle for one hour, then put them into the press, you shall have green colour∣ed Oyl, about a seventh part of the seed. The Mountainous people use it. There is pressed

Oyl out of the Grapes or Raisins,

The Greeks call'd these Gigarta: Cisalpina Gallia makes oyl of them, bruised, heat, and pressed in a press, but it is very little fit for lights, because it burns exceeding cleer. There is much in Egypt

Oyl of Radish-seed

made: they use it to season their meats, and boil it with them. But Cisalpina Gallia presseth Oyl out of Radish-seed, and Rape-seed: Rapes are pulled up onely in No∣vemb••r, but they are covered with sand together with their leaves. They are plan∣ten in March, that they may seed in May. For unless they be pulled up, they freeze with winter cold. But there is another kind of Rape that is sowed in July; it is weeded, it comes forth in the spring, in May it yields seed: out of a quarter of a bushel of it, eighteen pounds of Oyl are drawn; it is good for lights, and for com∣mon people to eat. If you sow a whole Acre with this seed, you shall have five load of seed, and of every load you may make two hundred pounds of Oyl: it is onely plow'd and weeded. Also

Oyl is made of the seed of Cameline.

It is made for lights, but those of Lombardy make great plenty of a golden-coloured Oyl of a seed like to this, called Dradella. It hath plaited leaves as wild Rochet, which they sowe amongst Pulse. The same may be said of the seeds of Nettles, Mu∣stard, Flax, Rice.

CHAP. XXV.

How a Housholder may provide himself with many sorts of Thread.

NOw shall I speak of many sorts of Yarn, because this may much help the House∣hold, for the Houswife hath always need thereof. Our Ancestors used Hemp and Flax; for thus they made

Yarn of Flax:

yet there needs no example, the Thread is so common. I will speak of those that follow, and of other inventions. Pliny. Flax is known to be ripe two ways, when the seed smells, or looks yellow; then it is pulled up and bound in handfuls, and dried in the Sun, letting it hang with the roots upwards for one day: Then five of these bundles standing with their tops one against another, that the seed may fall in the middle. Then after Wheat-harvest,

the branches are laid in the water that is warm with the Sun, they are kept down by some weight and soaked there, and again, as before, turn'd up-side down they are dried in the Sun. Then being dried, they are bruised on with a flax-hammer; that which was next the rind is call'd hard, or the worst flax, and it is fit for to make weiks for Candles, yet that is kemmed with hackes, till all the membrans be pilled clean. The art of kembing and making of it, is, out of fifty pound of Flax-bundles, to make fifteen pound of Flax. Then again it is polished in Thread, it is often beat upon a hard stone with water, and when it is woven it is bruised again with Beetles, and the more you beat it, the better it is. Also there is made

Thread of Hemp,

Hemp is excellent for ropes. Hemp is plucked up after the Vintage, but it is clean∣sed and pill'd with great labour. There are three sorts of it, that next the rind is the worst, and that next the pith, the middlemost is the best, which is called Mesa: Another

To make Thread of Broom,

It is broken and pull'd from the Ides of May, until the Ides in June, this is the time when it is ripe. When it is pull'd, the bundles are set in heaps for two days to take the wind; on the third day it is opened and spread in the Sun, and is dried, and then again it is brought into the house in bundles. Afterwards it is well steep'd in sea-water, or other water where that is wanting. Then being dried in the Sun again, it is watered▪ if we have presently need of it, if it be wet with hot water in a vessel, it will be the shorter way. But it must be heat to make it good, for the fresh nor sea-water cannot soften it enough. Ropes of Hemp are preferred when they are dry, but Broom is preserved wet, to make good the dryness of the ground it grows on. The upper part of Egypt toward Arabia, makes linnen of Cotten. Asia makes Flax of Spanish Broom, especially for Fishers nets to last long; the Shrub must be soaked for ten days. And so every Countrey hath its Thread made of divers Plants and Shrubs. We know that there is made

Thread of Nettles,

amongst the Northern people, and it is very fine and white: also there is made

Thread of Aloes in America,

it is hard, white, and most perfect. I shall describe it by their relation, because the extream parts are full of prickles, we strike them off that they may not hinder us, and we cut the branches into long pieces long ways, that the substance under the rind may be the better taken away; then two Poles of wood are fastned in the earth, crossing one the other in the middle like a cross; these are held fast with the left hand, to make them hold fast together, and with the right the foresaid pieces or fillets are taken by one end and drawn over the cross, that the inward part may part from the wooddy part, and the Flax from the substance, and then they are kembed so often, till they become white, pure, nervous, as Fiddle or Harp-strings, then are they washed, dried, and laid up. In thirteen years after that it is planted, the leaves grow very long even twenty foot, the stalk riseth in the middle forty foot long. Then the top is adorned with flowers and bears fruit: I saw this at Rome, and I never remember that I saw any thing more beautiful. I shall now speak of Flax call'd Asbestinum. Pliny saith there is Flax also found, That fire will not consume; they call it live-Flax, and I have seen Napkins and Table-clothes burning in the fire, at Feasts, and they were better cleansed of filth with the fire, then they could be by water: Wherefore of this they made Coats for Kings funerals, to keep the ashes of the Body from other ashes. It grows in India in the desarts and scorched places with the Sun, where no rain falls; but there are terrible creatures and serpents, and this is preserved by burning; it is hard to be found, and difficult to wear, because it is so short: when it is found it is as dear as the most precious Pearls. The Greeks call it Asbestinum from the nature of it, So saith Pliny, out of which words it is plain that

he knew not the Stone Asbestinum, when he said that it was hard to find; and dif∣ficult to wear for the shortness of it, for it is kembed and spun by every w••man al∣most, if she be not ignorant of it, as I saw at Venice, a woman of Cypr•• and another of Valentia, that shewed me it in great abundance in the Arsenel or Hos∣pital. It is an excellent secret, very rare and profitable, thou••h few knew it of our times: but I have freely communicated it, though it cannot be had, but at great ••ates.

CHAP. XXVI.

To hatch Eggs with out a Hen.

NOw shall I shew how without a Hen, Eggs of Hens and other Birds may be hatcht in summer or winter, so that if any sick people desire to eat Chickens then, they may have them. Birds Eggs are hatched with heat, either of the same Birds or of others, as the heat of man, of the Sun, or fire; for I have seen Hens sit on Geese, Ducks, and Peacocks Eggs, and Pigeons sit on Hen Eggs, and a Cuc∣kow to sit upon any of them. And I have seen women to foster and hatch Eggs be∣tween their brests in their bosoms, and under their arm-pits. Livia Augusta when she was young and great with childe of Nero, by Caesar Tiberius, because she earnest∣ly desired to bring first a boy, she made use of this Omen to try it by, for she foster∣ed an Egge in her bosom, and when she must lay it aside, she put it into her nurses bosom, that the heat might not abate, Pliny. But Aristotle saith that Birds Eggs, and Eggs of forefooted Beasts are ripened by the incubation of the dam; for all these lay in the earth, and their Eggs are hatched by the warmth of the earth. For if forefooted Beasts that lay Eggs came often where they are, that is more to preserve and keep them then otherwise. And again, Eggs are hatcht by sitting. It is Na∣tures way, but Eggs are not onely so hatched, but of their own accord in the earth, as in Egypt covered with dung they will bring Chickens. Diodorus Siculus de Egyptiis. Some are found out by mans industry, by those that keep Birds and Geese; besides, the ways that others have to produce them, that they may have Birds that are strange, and great numbers of them: for Birds do not sit upon their Eggs, but they by their skill hatch the Eggs themselves. At Syracuse a certain drunken compani∣on put Eggs under the earth in mats, and he would not leave off drinking till the Eggs were hatcht. In Egypt about grand Cayro, Eggs are artificially hatcht; they make an Oven with many holes, into which they put Eggs of divers kinds, as Goose eggs, Hen Eggs, and of other Birds; they cover the Oven with hot dung, and if need be they make a fire round about it, so are the Eggs hatcht at their due times. Paulus Jovius in his Book of his Histories. In Egypt there is abundance of Hen Chickens: For Hens do not there sit on their Eggs, but they are hatcht in Ovens by a gentle heat, that by a an admirable and compendious art, Chickens are hatcht in very few days and bred up, which they sell not by tale, but by measure. They make the measure without a bottom, and when it is full they take it away. And in the Island of Malta in Sicily, they make an Oven, where into they put Eggs of divers Fowls▪ as of Hens, Geese, then they make a fire round about, and the Eggs grew ripe at times. But let us see how our Ancestors hatched their Eggs, Democritus teacheth

If a Hen do not sit, how she may have many Chickens,

The day you set your Hen upon Eggs, take Hens dung, pound it and sist it, and put it into a hollow vessel with a great belly, lay Hens feathers round about. Then lay your Eggs upright in it, so that the sharp end may be uppermost; and then of the same dung, sprinkle so much on them till the Eggs be covered. But when your Eggs have lain so covered for two or three days, turn them afterwards every day, let not one touch the other, that they may heat alike. But after the twenty day when the Chickens begin to be hatcht, you shall find those that are in the bottom to be crackt round, for this reason you must write down the day they were set, lest you mi∣stake the time: Wherefore on the twentieth day, taking of the shell, put the Chic∣kens into a pen and be tender of them. Bring a Hen to them which is best to order

it: yet I tried this most diligently, and it took no effect, nor can I tell how it should be done. They that commend the Oven, do not teach the manner how it should be done. But what I have done my self, and I have seen others do, I shall briefly relate, that with little labour and without Hens, any one may

Hatch Eggs in a hot Oven.

Make a vessel of Wood like a Hogshead, let it be round, and the Diameter so long as your arm is, that you thrust in, that you may lay and turn the Eggs, let it be four foot in Altitude. This we divide by three boards within into four parts: Let the first be a foot and half, the second little above a foot, the third a foot, and the fourth least of all. Let every concavity divided with boards have a little door thereto, so large as you may thrust in your arm, and its shut to open and shut at pleasure. Let the first and second loft be made of thin boards, or wrought with twigs, let the third be of brass arched, and the fourth of solid wood. Let the first and second stage have a hole in the centre three fingers broad, through which must pass a bra∣zen or iron pipe tinned over, that must come half a foot above the second story, and so in the lower most, but in the bottom the orifice must be wider, like a Pyramis or funnel, that it can fitly receive the heat of the flame of a candle put under it; in the second story let the pipe be perforated about the top, that the heat breathing forth thence, the place may be kept warm, and the Eggs may be hot in the upper part, as they are under the Hen. Above these three rooms strew saw-dust, which I thinks is best to cover them: Let the saw-dust be highest about the sides of the Hogshead, but less in the middle; in the bottom where the pipe is lower, that the Eggs that lye upon it may receive the heat that comes from the pipe every way: In the third story where the pipe ends, let it be pressed down about the sides, and higher in the middle about the pipe, let a linnen cloth cover the saw-dust, a fine cloth, that if it be foul'd it may be washt again, and the Chicken hatcht may go up∣on it. Lay upon every story a hundred Eggs, more or less, let the great end of the Eggs lye downwards, the sharp end upwards. The walls of the Hogshead that are above the saw-dust within the concavities, and the upper part of the story must be covered with sheep skins, that their warmth may keep in the heat: In the lower concavity under the Tunnel, must a light lamp be placed, at first with two weiks, in the end with three, in summer; but at beginning of winter, first with three, and last with four or five: Let the light fall upon the middle of the Tunnel, that the heat ascending by the pipe, the rooms may heat all alike. The place where this ves∣sel stands must be warm and stand in a by place; in the lower part where the lamp is lighted, you must lay no Eggs, for that heat there will not hatch them. But where the Chickens are wet when they are first hatched, shut them in here to dry them by the warm heat of the lamp, marking twice or thrice every day whether the heat abate, be warm or very hot. We shall know it thus, take an Egg out of the place, and lay it on your Eye, for that will try it well: if it be too hot for you, the heat is great, if you feel it not, it is weak; a strong heat will hatch them, but a weak will make them addle. So you must adde or take away from your lamp, to make the light adequate & proportionable: after the fourth day that the Eggs begin to be war∣med, take them out of the cells, and not shaking them hard, hold them gently against the Sun beams or light of a candle, and see whether they be not addle, for if you discern any fibres or bloody matter run about the Egg, it is good; but if it be clear and transparent, it is naught, put another Egg in the place of it: All that are good must be daily turned at the lamp heat, and turn them round as the Hen is wont to do. We need not fear spoiling the Eggs, or if any man do handle them gently; in summer after nineteen or twenty days, or in winter after twenty five or twenty eight days, you shall take the Eggs in your hand, and hold them against the Sun, and see how the Chickens beak stands, there break the shell, and by the hole of the Egg take the Chicken by the beak and pull out its head; then lay it in its place again, for the Chicken will come forth it self, and when it is come out, put it in the lower cell as I said: But let the lamp stand something from the parement, lest the Chickens allured by the light, should pick at it and be burnt by it: And if you do

work diligently as I have shewed you, in three hundred Eggs you shall hardly lose ten or twenty at most. But because they are hatcht without the dam, I must shew how to make

A Cock foster Chickens as the Hen doth,

For they would die, if none did keep them. But a Cock or Capon will perform what the Hen should; do but shew him the Chicken, and stroke him gently on the back, and give him meat out of your hands often, that he may become tame. Then pull the feathers off of his brest, and rub him with Nettles, for in a few hours, not to say days, he will take care of the Chickens so well and give them their meat, that no Hen did ever do it, as he will.