Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	begin_v	great_a	time_n	1,599	5	3.2122	3	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A80294	The compleat planter & cyderist. Together with the art of pruning fruit-trees In two books. I. Containing plain directions for the propagating all manner of fruit-trees, and the most approved ways and methods yet known, for the making and ordering of cyder, and other English wines. II. The art of pruning, or lopping fruit-trees. With an explanation of some words which gardeners make use of, in speaking of trees. With the use of the fruits of trees for preserving us in health, or for curing us when we are sick. By a lover of planting.	Lover of planting.; Colledge-Royal of Physicians at Rochelle. Approbation of the Colledge-Royal of Physicians at Rochelle.	1690 (1690)	Wing C5650A; ESTC R230518	156,388	399

in a more Earthy matter ev'n in this respect they do not penetrate so much as the Sharp They restring however the Stomach and the Bowels and withstand a Loosness and a Dissentery and being apply'd outwardly they hinder Vomiting retard growing Inflammations and easily cicatrize the Skin which has been open'd by a considerable Wound After all a Fruit which has been brought to perfection by the heat of the Sun and which has not been shadowed by the Leaves of its Tree will be always of better taste than another A red Apple or Pear and a yellow Raisin will always be better than others because their Juice will be better digested and their useless moisture will be easily evaporated by the heat of the Sun You must observe in the second place that I give not here precepts concerning the use of Fruits for sound and robust Persons on whom Fruits make no Impression Let such eat of them at all times and as much as they please without distinguishing their Nature and Temperament they will not find any inconvenience but because these sorts of Persons are very rare and that in the Age we Live there are more Valetudinarians than others I may be allow'd to Write only for those who have their Entrals tender and who are often incommoded by eating Fruits The greatest part of men at present are of a hot and dry Complexion we have all of us the inward parts very hot through the excess of a burnt Choler and through the redundancy of a troubled Melancholy With difficulty are we able during the Summer to support the heat of the Season without being exhausted of our strength We have the Stomach so weak and so tender through our natural distemperature that we have need of much precaution for the good use of Fruits In the third place we must remember that in walking in a Garden full of excellent Fruit which are perfectly Ripe we must not eat one which has not first been washt with fresh Water and especially if the heat of the Sun or of the day be excessive It is not of to day that experience has taught me that Fruit newly gather'd and eaten without precaution cause the Feve●s which we call putrid which always begin with shiverings and tremblings because all the Juices of Fruits being then through the heat of the day and of the Season in a considerable motion they cause in our Stomach so great a disorder at the time that the fermentation is there made that the Chyle becoming crude and undigested often gives Birth to great Diseases whereas the motion of the Juice of Fruits being calm'd by the cold of the Water of the Night or of the season the Fruits make no disorder in our Stomach which then digests them better and which performs its Office much better when it is not interrupted by unusual causes After all we ought to know that our sood being in some sort like our substance changes it self easily within our parts imperceptibly to us It s thus that Bread Flesh an Egg have no Predominant quality when we put them into our Mouth and we do not sensibly feel the Vertues when we have them in the Stomach We must not say so of Aliments which we call medicamental they nourish little and on the other side they have sensible qualities which affect our Tongue and our Palate We may perceive that a Vertelongue or a Pear Portail will cool and moisten our heated Stomach that it will qualifie the Gall of our Liver and the heat of our Reins and that by cooling this last part it will hinder Stones from being form'd there Finally it s a grand secret for our good Health to keep what we eat from corrupting in the Stomach The things of a different Nature which we put into it daily cause disorders whereof our selves are too often Witnesses if experience did not convince us of this truth there would doubtless be a great deal of pleasure in eating many things one after the other but it shews us that eating before or after Meals Fruits of a different Nature that is to say such as are easily corrupted as Peaches c. and such as have a more firm substance as Pears c. The Coction which is made in the Stomach is not laudable and that it is thence that often proceeds the little Health of those who over loosly indulge themselves to the pleasure of the taste If therefore we eat at the end of Meals Peaches and Pears as it often happens the Peaches being of a substance to be soon digested and to pass off quickly and the Pears of a pretty firm matter requiring more time to Concoct two great inconveniencies follow the first that the Peaches trouble the Belly and make the Food taken at the Meal to descend without being fully digested the second that they hastily drag along with them the Pears which require a longer time for digestion and thus there comes of it but crudities and afterward obstructions which are the cause of some troublesome Disease It is not the same when we eat before Meals Mulberries and Peaches or after Meals Pears and Quinces the two first Fruits and the two last have a matter and qualities near alike the former pass quickly through the Belly by reason of their great humidity and the later digest themselves afterward at leasure by constringing after the Meal the superior Orifice of the Stomach which by this means acquits it self much better of its office CHAP. I. Of Fruits which ought to be eaten before Meals I Say in the first place that good Fruit which are Ripe never do hurt unless we misuse them or commit faults in eating them there are none but ill and unripe Fruit which cause Crudities Indigestions Colicks and Fevers I say much more experience daily teaches us that by the moderate use of them we prevent an infinite number of Diseases and that we Cure as many Our Gardens fail not of Remedies to relieve us and I wonder we go so far into Forrein Countrys to seek for Drogues which are musty or rotten when they are brought to us since we have so excellent at home Our Fruits have many more Vertues and Charms than all those Diogues and there are seen few Persons who refuse Peaches Mulberrys or Pears to appease the burning of the Bowels Whereas we daily see Persons have in horror Tamarinds Cassia Rhubarb and the other Drogues which are brought us from so far Because I am oblig'd to follow the Order which I have prescribed to my self I shall treat in this Chapter of the good use of those Fruits which ought to be eaten at Break-fast or before Meals and I shall begin with Figgs which among all Fruits have always been the most esteem'd ART I. Of Figgs A Mong all the Food wherewith Men nourish'd themselves at the beginning of the World there is not one which deserves a greater praise than Figgs The Ancients have made Encomiums on them in many of their Books

let stand till it be cold it will be the better that abating much of it's crudity Water mixt with the Fruit when Ground and permitted to stand 48 hours incorporateth abundantly better than if added in the Vessel and if mixt in the Vessel better than if added in the Glass By the additon of Water no other advantage can be expected than the encrease of the Liquor as more small Beer than strong is usually made of the same quantity of Malt. For the ordinary expence in house keeping you may make Cyderkin or Purre after you have Pressed out your Cyder by putting the Murc Must or Pouz up into a large Vat and add thereto what quantity you think convenient of boyld Water being first cold again if about half that quantity as was of the Cyder that was Pressed from it it will be good if as much as the Cyder then but small Let this Water-stand upon it about 48 hours and then Press it well That which comes from the Press Tun up immediately and stop it up and you may drink it in a few days This being the most part Water will clarify of it self and supplies the place of small Beer in a Family and to many much more acceptable You may amend it by the addition of the Settling Sediment or Lee of your Cyder you last purified by putting it upon the Pulp before pressure or by adding some overplus of Cyder that your other Vessels will not ●old or by Grinding some fallen or 〈◊〉 Apples that were not fit to be added to your Cyder and pressing it with this This Cyderkin or Purre may be made to keep long in case you boil it after pressure with such a proportion of dry Hops but not Green Hops as you usually add to your Beer that you intend to keep for the same time and it will thus be very well preserved but then you need not boil your Water before the adding it to your Murc Must or Pouz How to make choice Cyder § 12. If any one shall desire a small quantity of Cyder extraordinary for it's goodness let him take the Liquor that comes first from the Must without much Pressing and dispose of what comes afterwards by it self or mix it with the juice of another Grinding Some have been so curious as to pick off the Trees the ripest Apples and especially those that have had most of the Sun and to make use of them by themselvs for choice and rich Cyder How to make Perry § 13. Perry is made the very same way as Cyder only observe not to let your Pears be very ripe before you Grind them for if they should be too mellow when Ground they are so Pulpy that they will not easily part with their juice and it 's advised by some to mix Crabs at Grinding among the Pears especially of weakest juice and it 's affirm'd they 'l very much mend and improve the Perry The proportion must be with discretion according as the sweetness of the Pear requires § 14. The best addition that can be made to Cyder is that of the Lees of Malaga Sack Of mixtures mun Cyder or Canary new and sweet a-about a Gallon to a Hogshead this is a great improver and purifier of Cyder The juice of Rasberries preserved or the Wine thereof gives an excellent tincture to this Liquor and makes it very pleasant if the Cyder be not too new or too luscious When you Bottle Cyder put into every Bottle a little Conserve of Rasberries and it gives it a curious tast Elder-berries are of great esteem to ting Cyder with which may be thus done Take a Gallon or more of clean pickt and full ripe Elder-berries put them in a Pot and cover it with a Paper set them in this Pot in an Oven immediatly after you have drawn forth your Houshold Bread let them stand till the Oven be cold if they be not enough heat the Oven again but not too hot and set them in it again when taken out strain out the juice which will be thin and clear and Bottle it up with Loaf Sugar for use Two or three spoonfuls of this mixed in a quart Bottle of Cyder at the Bottling makes it of a fine Red colour pleasant to the Tast and endows it with all the Medicinal vertues of the Elder-berry In like manner you may use Mulberries and Blackberries which will give cooling tinctures to Cyder If your Oven be not very hot set the Elder-berries c. in with the Bread To make Curran Wines c § 15. Take Twelve quarts of full ripe and clean pickt Currans put them into a Stone Mortar and there bruise them with a wooden Pestel or els rub them in pieces with your hands then put them into a well Glazed Earthen Pot and thereunto put of boiling hot Water that hath been boiled a full hour Twelve quarts stir them about very well with a wooden Slice in the Water and let them stand 24 hours to infuse then drein them through a hair Sieve and put the Liquor into a small Barrel well seasoned and sweet or into an Earthen Pot close covered and add to each Gallon of Liquor Two pounds of bruised Loaf Sugar and let the Liquor stand in a cool Cellar six or seven weeks well stopt only sometimes if in a Barrel give it a little vent else it will break the Vessel Then take off the Scum or Cream that is on the top of the Liquor and let the Liquor run through a fine Strayner and Bottle it putting into every Bottle a little spoonful of beaten brown Sugar Candy and in six weeks it will be ready for drinking Let the Bottles be strong ones else it will break them only you may prevent that by opening your Bottles and let them stand a whole day uncork't if it either cause the Corks to fly or break any of your Bottles or put the Corks loosly in at the first and then knock them in close after some time Thus you may make excellent and delicate Wines of Currans Black-berries Rasberries Goosberries only let not your Goosberries be too ripe but all the rest full ripe If you desire the Wine to be stronger than this put but a Pint and half or a Pint of boyling Water to each Quart of the Fruit and you may make a second and smaller sort of Wine of the Must Murc or Pouz of your Fruit. Another way of making the said Wines of Currans c. but not so good as the former except for Cherrie-Wine § 16. For every pound of clean pick't and ripe Fruit stampt and the Liquor or juice prest out take a Quart of Spring Water and a quarter of a pound of fine White Sugar boil the Water and Sugar Scum it and put in the juice of your Fruit then let it boil up again take it off the Fire run it through a hair Sieve and when it 's throughly cold put it in a stean Pot or Vessel close covered and

reduc't The Art of Pruning Fruit-Trees into four Chapters and I have caus'd seven Figures to be Grav'd which I Judg'd necessary for the understanding of what I say The first Chapter Treats of Pruning Trees in the Month of February The second explains that of the beginning of May. The third teaches the Pruning at the end of May and the beginning of June Lastly the Fourth comprises the Pruning of July I thought fit to reduce this Book into a form of precepts without forming a continued Discourse because often we have need of one precept without having need of another and I have writ it after so popular a manner that the most Illiterate Gardiners might comprehend what I would say Opus arduum nova Conscribere Inaudita edocere Insolentia praeceptis firmare magis arduum aliquid Antiquitati addere THE Art of Pruning OR Lopping Fruit-Trees I Suppose that a Tree has been well Planted and set in a fertile Soil that the Root of it has been well cut that good choice has been made of the Plant and of its kind and that it has some years Growth to be able to endure the Pruning-knife CHAP. I. The Pruning or Lopping of Fruit-trees for the Month of February ALmost all Trees begin to sprout forth in France toward the end of February or the beginning of March and this is the motion which we call the rise of the Sap or the shooting of Trees This nevertheless happens variously the disposition of the Air the goodness of the Soil the vigour or the kind of the Tree make the Saps or shootings to come earlier or later They come early in a dry year and are backward in a moist This rise of the Sap invites then Gardiners to Prune or Lop Trees in the Month of February which is the most proper time for this work and tho' it may be done all the Winter however the Moon be dispos'd Trees being then at rest as to their Branches nevertheless it is much better to stay for this till the Colds are past and that the Rains no longer infest the wounds which are made on Trees by this means they seal themselves in a little time and soonner cover the wound which has been made on them Before you Prune or Lop a Tree you ought to consider the strength and kind of it for rendring it beautiful and fertile for all Trees are not to be Lopt after the same fashion We Lop diverly for instance a Peach-Tree and a Winter Pear-Tree and it s by Lopping of this last that the skill of the Gardiner shews it self the most conspicuously and that we judge best of his ability There are Trees which we dare not Lop by reason of the abundance of their Sap for the more we Lop them the more Wood they shoot forth and the less Fruit even the Flower-buds yield Wood which happens often to the Tree which yields the delicate Pear call'd the little Rousselet to the lateward Bergamot to the Virgoleuse to the St. Lezan c. But when these sorts of Trees have shot forth their full after this they bear but too much In this occasion Lop sometimes short and sometimes long or not at all take away sometimes the young Wood and preserve the old another while cut away the old for the Tree to grow young again at another time cut away the Branches and all the false Sprouts but remember never to disgarnish the Stock by Lopping away all the little Branches of the sides of the Tree and making the Trunk bare Gardiners have a very true Maxim Lop in fair Weather in the decrease of the Moon and in the end of the Saps or rather when Trees are at rest The decrease of the Moon of January which happens in February is the true time for Lopping Trees and for preserving Grafts not but this Rule has some exception for weak Trees and those that are Planted but of that year ought to be Lopt at the new Moon to make them sprout vigorously And we must remember that Trees ought not to be cut when we Plant them but we ought to stay till the Month of February following When you Plant a Graft of three years which has Flower-buds preserve some to see the Fruit in the first year It is of these sorts of Trees that you must always make choice they shew from their beginning an assured fruitfulness and bear afterward a great deal of Fruit as long as they live Because it is known that an abundance of Sap makes but Branches and that a little or mean Sap makes Fruit and moreover that the Moon has less influence on sublunary things when she begins to be in the Wain than when she Increases experience has taught us that the decrease of the Moon is the most kindly time for Lopping Trees which have then less of motion The decrease is from the time of the Full to the New nevertheless some will have it that we may Lop Trees during the time that the Moon is not horned that is to say from her eighth day to her one and Twentieth They say that it is not only the Moon which causes Fruit on Trees but the disposition of the Branches and that it suffices that the Moon has strength provided that on the other side she finds in a Branch Fibres transverse and dispos'd to cause Fruit-buds to be there form'd True it is experience has taught me that the Seeds of Flowers cast into the Earth during all this time turn double sooner than those that are Sown in another time We ought first to Lop Apricock Nectarin and Peach-trees c. because they shoot forth the first the Winter Pear-trees follow next after these those of Autumn and of Summer and the Portugal Quince-trees We ought shortly after to Lop and Prune Plum-trees and Apple-trees and lastly Spanish Pomegranet-trees because all these Trees shoot forth the one after the other but above all we ought not to Lop this last till it has shot forth a little that we may the better distinguish the weak or dead Branches After the Observations which we even now made we ought to begin to Lop and Trim up a Tree by one of its sides from the lower part to the top and we ought afterward to carry on our Work without confusion and to take one Branch after the other This side being thus Lopt and paled we descend on the other side from the top to the bottom in the same Order We must here remember always to cut the Branches in the form of a Hinds foot so that the Sun may not dry the wound which ought to be as far as we may on the North side but after such a manner that the sloping side of the wound be not too straight downward to the end that the knot be not endammag'd otherwise the eye which ought to push forth wood being cut too much by the slope of a too streight descent chiefly in tender Trees will not push forth at all or weakly and will

in the Bowels or excellent Wine if we find our selves to have a very moderate heat It is then that they will engender a better Blood than the Herbs we use every day I own that in Persia these sorts of Fruits have Malignant and purgative qualities but since the Trees were transported into Aegypt and have been re-planted in Italy and since cultivated in France they have lost all the Malignity which they had and have retain'd but the purgative Vertue which they have still and which they Communicate to their Fruit. It s this purgative Vertue which causes them to be so much esteem'd of by the Healthy and Valetudinarians who had much rather eat fasting four or five excellent Peaches and drink after them Water or Wine to loosen the Belly than to take a dose of Physick the very name of which raises a horrour in those that take it the most couragiously It s this same property which resides in the Leaves the Flowers and the Fruit of the Peach-tree which kills the Worms in the Bowels which Purges Choler and the Serosities of the Body and stops ev'n Vomitings at Sea as we see written in the Works of Julius of Alexandria If Galen had Liv'd in our days and had tasted Peaches which the Art and Industry of our Gardiners have rendred so recommendable I am certain he would have had quite another opinion of these sorts of Fruit the Peaches which were carryed to Rome in the Time of this Physitian coming by Sea from Sicily or from about Naples were partly rotted before they came thither which made Galen at that time to despise them and to condemn them ev'n as a Food very pernicious for Man Some Persons will correct the ill quality and the great humidity of the Peach by eating it with Bread by exposing it two or three days to the scorching heat of the Sun by eating its Kernel or finally by drinking pure Wine with it True it is experience has taught me that Bread eaten with Fruits which we ought to use before Meals corrects their ill qualities and that by exposing Peaches to the Sun they lose a superfluous humidity which often incommodes us But the same experience has also given me to understand that Peach and Apricock Kernels much charge the Stomach and that besides their great bitterness they are also very difficult to digest that moreover tho' pure Wine be the sole thing which opposes it self to the coldness and humidity of this Fruit nevertheless if we drink much of such as is small or of a mean strength we fall into Vomitings and Loosnesses which sometimes degenerate into a Bloody-Flux Whereas a little of excellent pure Wine corrects by its noble heat the ill qualities of the Peach It s haply this experiment which gave occasion for this Latine Verse Petre quid est Pescha Cum vino nobilis Esca ART III. Of Plums and Apricocks THere are some who prefer the Plum before all other Fruits with Stones and say that there is nothing more delicious to eat than a Black Damson a Great Date or a Perdrigon The Apricock does not come near them it has I know not what of unsavory when it is ripe and of sharpish when it is not so mean while both have very near the same qualities they are both hot in the mean and moist in the second Degree The sweet Plum rejoyces a hot Stomach lenifies the Breast Loosen's the Belly and nourishes much more than the Peach provided however that it be eaten before Meals otherwise it corrupts and by moistning too much the superiour Orifice of the Stomach after Meals it makes the Food descend too soon and so causes Crudities which it is difficult afterward to deal with I shall not repeat here the different Maxims which I have laid down in the precedent Discourses concerning the Use of Fruits which ought to be eaten fasting and before Meals I shall only say that its good to cast Plums into fresh Water before they are eaten to the end they may cool and moisten more but provided that they are very ripe and that all have their Stems lest the Water enter there and render them Insipid It s doubtless in order to be more cooled and more moistn'd and to keep the Belly more soluble that some Men eat often Prunes with their Meat and that there are ev'n some who dislike their Pottage if it has not of them If dry'd Plums may be given to sick Persons I do not doubt also but I may be permitted to give of them to mine after having gather'd them very ripe in a clear day the Choler which is often the cause of all Fevers looses its edg by the cumbrance which it receives from the substance of Plums and because these Fruits oppose the heat and drought of these Diseases they are esteem'd excellent for encountring Bilous Fevers provided that the use be regular and that we take a seasonable time to give them ART IV. Of Mulberries OF all the Fruits that are eaten there are none but Mulberries which are fit for Men when unripe these ought only to be Red drawing toward the Black to be eaten If they are throughly ripe they corrupt so hastily in the Stomach that shortly after they cause in those who eat freely of them Distempers of the Stomach Loosnesses Carbuncles Malignant Swellings and often pernicious and Epidemick Diseases especially if Rains have been rife during the Summer There is nothing which changes it self sooner into Choler and which becomes sooner poyson within our Body than a Black Mulberry Those who have the Stomach foul ought to take good heed of eating them unless they have a mind to be sick in a short time The Red-blacks withstand Corruption more and tho' they are very moist they have nevertheless I know not what of drought through their sharpness and astriction which hinders them from corrupting so soon To use them well we ought nevertheless to mind the praecautions belonging to them and never to eat of them but when the Stomach is empty clean and hot for if a heat be not felt in the Bowels how young and Cholerick soever a Person be I do not advise him to eat of them unless he has a mind to fall into some one of the Diseases which we have spoken of before Mulberries carry their Liquor with them and nothing ought to be Drank after they are eaten they excite the appetite cool the Stomach appease drought allay the heat of the Liver Purge the Blood of its superfluous serosities carrying them off by Urine They blunt the edg of the Choler moisten those that are troubled with Melancholy and Choler finally they make the Belly soluble in those who are naturally Costive I will say much more if Mulberries gather'd from the Tree and eaten in a good plenty can cause the Bloody-flux as we see it every year nature which most commonly has plac't the remedy in the cause of our evils has not forgotten to teach us by experience