The ornithology of Francis Willughby of Middleton in the county of Warwick Esq, fellow of the Royal Society in three books : wherein all the birds hitherto known, being reduced into a method sutable to their natures, are accurately described : the descriptions illustrated by most elegant figures, nearly resembling the live birds, engraven in LXXVII copper plates : translated into English, and enlarged with many additions throughout the whole work : to which are added, Three considerable discourses, I. of the art of fowling, with a description of several nets in two large copper plates, II. of the ordering of singing birds, III. of falconry / by John Ray ...

CHAP. VII.

§. I. How to make the best Birdlime according to G. Markham.

TAke at Midsummer of the Bark of Holly so much as to fill a reasonable big Vessel, and boil it in running water till the grey and white bark rise from the green; which will take up a whole day or better, Then take it from the fire, and after the water is very well drained, separate from it the barks: Take all the green, and lay it on the ground in a close place, and on a moist floor, as in some low Vault or Cellar, and cover it allover a good thickness with Docks, Hemlock, Thistles, and the like green weeds, [or else make it up in a heap with Fern S S S, that is, first a layer or bed of Fern, then a layer of Bark, then a layer of Fern again, and so on in∣terchangeably] and so let it lie for the space of ten or twelve days; in which time it will rot, and turn to a slimy matter: Then pound it in a large Morter, till it come to be one uniform substance or paste, that may be wrought with the hand like dough, without discerning any part of the Bark or other substance. Which done, take it out of the Morter, and carry it to a swift running stream, and there wash it exceedingly, not leaving any mote or filth in it, Then put it up in a close earthen pot, and let it stand and purge for divers days together, (three or four at least) not omitting to skum it as any foulness arises, and when no more will rise, put it into a clean Vessel, and co∣ver it close, and keep it for use.

Now when you have occasion to use it, take thereof what quantity you shall think sit, and putting it into an earthen Pipkin with a third part of Hogs grease, or (which is better) Capons grease, or Goose grease, set it on a very gentle fire, and there let them melt together, and stir them continually till they be both incorporated together, and become one entire substance: Then take it from the fire and cool it, stir∣ring it till it be cold.

When it is well cooled, take your Rods, and warming them a little over the fire, wind about the tops of them some of it so prepared, then draw the Rods one from another, closing them again, do this several times, continually plying and working them together, till by smearing one upon another, you have bestowed upon every Rod a like quantity of Lime, keeping the full breadth of your hand at least free and without any Lime at all, ever and anon warming the Rods before the fire, to make the Lime spread on them the better, and to make it lie smoother and plainer, that the Fowl may not perceive it, and take affright at it.

As for the liming of straws, it must be done when the Lime is very hot, and in such manner as the Rods are done, before the fire, only you must not do a few, but a great heap together, as big as you can well gripe in your hands, for so they are the stronger, and not so apt to bruise or break in pieces, and therefore in this opening and working of them, you shall not do it with a few together, but as many as you can well gripe, tossing, and turning, and working them before the fire, till they be all besmeared equally.

Now to preserve your Lime from freezing even in the sharpest weather, take a quarter so much of the Oyl called Petroleum as you do of Capons grease, and mixing them together well, work it upon the Rods, and it will ever keep your Lime gentle, supple, and tough, so that no frost, how violent soever, can hurt it.

§. II. How to make Birdlime according to Olina, which was the way of the Ancients.

TAke of the Berries of Misselto, as great a quantity as you can get; the more the better: Put them in a moist place to putrefie or macerate, and when they are well macerated, take the stuff and beat it soundly with a round Cudgel [Baston] till it shews clear, without any filth, for that is a sign that it is done enough. Put it up in a Pot, and keep it in a moist place well covered with Parchment.

When you would make use of it, put it in a Pan, and to every pound of Lime add an ounce of Oyl Olive, mingling and incorporating of them well at the fire, and when you see that they are well mixt and united, and become like an Ointment, take it from the fire, and put thereto half an ounce of Turpentine, and incorporate them well together: and so you may employ it to take what you please. It serves also for the water. The same Author mentions other sorts of Birdlime brought out of Forein Countries, with which I think it needless to trouble the Reader. In a cold and frosty season he advises instead of common Oyl to mingle and incorporate your Birdlime with Oyl of Nuts, which resists the cold better than common Oyl.

§. III. How to make the best water-Birdlime, out of a late English Writer.

BUy a pound of the strongest Birdlime, and having washed it nine times in clear Spring-water, till you find it very pliable, and the hardness quite gone, beat out the water throughly till you cannot perceive a drop to appear: Then having dried it well, put it into an earthen Pot, and add thereto, 1. As much of the best Capons grease, without Salt, as will make it run. 2. Two spoonfuls of strong Vinegar. 3. A spoonful of Sallet-oyl. 4. A small quantity of Venice Turpentine, and boil them all gently upon a soft fire, continually stirring it: And then take it from the fire, and let it cool; when you use it, warm it, and so anoint your twigs or straws.