enough then twice so much in a pot holding fiftie four quarts boile them till the fourth part bee consumed or if the wine bee sweete it must be boiled to the spending of the third part but such wine may be of his owne distilling out of the grapes before they be trodden and very cleere otherwise put into a vessell thirtie pints of strong vineger wherein let steepe for the space of twelue daies the inward part of a white sea onion which hath beene in the Sunne thirtie daies after that take the vineger and let it settle and abide in some place where you wil to vse it afterward Dioscorides in his one and twentieth chapter of his fourth booke discribeth another manner of it It is to obserued and noted that all sorts of vineger are best helped to keepe their tartnesse by putting into their vessels at the bung hole a sticke of red withie CHAP. XXI Of the manner of making of Veriuice THe most common manner of making of Veriuice in this countrie is to gather the greene grapes from of the vine frames or the grapes which are not yet ripe and are left vpon the vines after vintage and hauing gathered them to tread and presse them afterward after the manner of ripe grapes putting the liquor or iuice thereof into vessells and salting the same by and by after that it hath purged out all its scum and filth by boiling as new wine doth In the Northern countries they do also make Veriuice of crabs mingling a little salt therewithall Some make a drie Veriuice after this manner they take the greenest that they can get pressing the iuice thereout which afterward they boile in a brasen vessell vntill it become thicke and as it were congealed then they drie it in the Sunne and keepe it for their vse othersome boile it not at all but drie it in the Sunne till it come to the thicknesse of honie To make your Veriuice looke more greene and to be better and to preuent that it may not turne and become mouldie or hoarie you must the day after it is turned vp into its vessell plucke a bunch or two of blacke grapes and cast them into the vessell at the bung-hole euen in whole clusters and then to salt it after that it hath beene boiled CHAP. XXII Containing certaine discourses by the way of inuention nature faculties differences and necessitie of Wine AS we haue in the former booke at large intreated of bread and of the differences thereof according to the vse wherein it is imployed namely the nourishment of mans bodie so now after the manner of ordering and husbanding of the vine and so of the fruit which commeth of such husbanding thereof which is Wine it shall not seeme vnreasonable if summarily wee discourse and stand vpon the necessitie nature faculties and differences of Wine whereof we make so great account ordinarily in our drinking thereof And to the end that we may now come to the matter Seeing not only the substance of mans bodie but of all other liuing creatures is subiect through vitall heate continually working in them vnto a perpetuall wast and expending of it selfe nature being prouident ouer her owne workes hath giuen vnto and put in all sorts of liuing creatures an incredible desire of eating and drinking to the end that this waste and losse of substance might bee repaired and restored by the well bounded increase comming of eating and drinking for otherwise naturall heate destitute of such her food and nourishment would quickly be choked and quenched Now the substance of euery liuing bodie is threefold the first is and consisteth of spirits the second of humours the third of solide parts all which three substances may possibly be repaired by a solide substance if so be that such solide nourishment could easily bee digested and distributed throughout the whole habite and vniuersall masse of the bodie But seeing that such is the solidnesse hardnesse and grosenesse therof as that it cannot it was needfull that it should be accompanied with some floting and fluide liquor which might stand in steed of a wagon or chariot to conueigh and carrie it vp and downe the bodie Ioine also thereunto that this fluent liquor hath without comparison a greater power than the solide nourishment to let and hinder the drying vp of the solide parts and to temper all such heat as otherwise vpon euerie light motion might at euerie moment offend and hurt them This losse and continuall expence of this threefold substance which in the end doth first bring old age and afterward death doth grow through that iarre and disagreement which is in the foure elements vvhereupon the whole bodie is compounded and framed vvhich elements also notwithstanding that they may seeme vnited and ioyned together in a certaine kind of harmonie consent amitie and inuiolable bond yet by reason of secret rancour and mutuall disagreement happening through their contrarie qualities they doe so warre one vpon another as that by little and little they do procure the ruine dissolution and vtter ouerthrow of that bodie which before they had consented to frame and compose Physitions ouer and besides this do acknowledge another cause of this expence of nature and bringing in of old age and lastly death vvhich is fore-slowed and kept off by eating and drinking and that is naturall heat vvhich feedeth vpon the radicall moisture seated in the substance of the solide parts vvhich moisture the sooner that it is dried vp wasted and consumed by the foresaid heat so much the shorter is the course of life But this radicall moisture and the continuall losse of spirits it repaired by the addition of eating and drinking and so the life drawne forth to a longer terme Wherefore Nature being carefull of the preseruation and long continuance of the bodies of liuing creatures vvhich otherwise for the occasions aboue named vvould grow old and perish in a few houres taketh not anie other course for the same but by eating and drinking vvhich are the two meanes to sustaine and preserue so much as is possible the liues of all liuing things And as for eating let vs leaue off to haue anie thing to doe with it as hauing spoken thereof in the former booke and let vs come to the second vvhich is drinking The common drinke of all liuing creatures is water OLd and ancient Histories doe sufficiently testifie that water was the first drinke which men vsed generally throughout the world and wherewith they contented themselues a long time to vse it onely for the quenching of their thirst but afterward vvhen voluptuousnesse seized vpon mens appetite they inuented and set before them diuers sorts of drinkes Wherefore hauing reiected water as a tastlesse and vnsauourie thing they haue in place thereof in all such Coasts and Countries as where the heat of the Sunne might bring forth and lead along the grape vnto his full ripenesse chosen Wine for the most excellent and delightsome drinke of all others
as in other cold Countries and such whereas the Vine could not grow they haue either still continued their drinking of vvater or fetched and procured vvine from other places or else haue prepared some other kind of drinke comming neere in some measure vnto vvine vvhich by the delicatenesse thereof might reioyce the heart and gratifie the tast Whereupon some in stead of vvater haue taken vp the vse of Wine and others of Beere and Ale some of Cyder and Perrie and others of all sorts some of honied vvater or vvater sweetened vvith sugar and others of other drinkes pressed and strained out from fruits or the decoctions of rootes All France Italie Sicilie Spaine and all other Countries which are farre off from the North doe content themselues with vvine the Nation of the Turkes excepted vvho being incensed either by the superstition of Mahumet or stirred up thereunto by the ancient custome of Turks do vtterly abhorre vvine and vse in stead thereof honied water England Scotland Dalmatia Polonia Sarmatia and other Northren Countries doe vse partly vvine as procuring the same from other places and partly Beere in such sort as that by how much the Countries are the colder by so much the more they are giuen and addicted to vvine and drunkennes vvitnesse hereof is not onely Germanie but also Frizeland Dalmatia and Flanders the inhabitants of which countries doe not onely striue who shall drinke most and extoll drunkennesse vnto the skies but also doe scoffe at sobrietie and so highly disdaine such people as striue to liue soberly and temperately as that they think them the most vnworthie of their alliance and companie And yet notwithstanding that so many sorts of drinks be growne in request in stead of water in many countries wine seemeth to me to beare the bell as being the most pleasant delightsome and excellent drink that can be found or thought vpon What is meant by wines THe iuice then of the grape which either runneth from the grape being full ripe or is pressed out with feet or the presse before it be boiled is called new or sweet wine but after that it hath boiled and thereby cast forth all his scumme and dregges it is properly called wine Wherefore this boiling or working by which in fine it is fined and setled from all his excrements is not any manner of putrifaction but rather an effect of naturall heat engendred and naturally rooted in the same for whereas the iuice newly drawne out of the grape doth containe in it many excrements and those diuers in nature which the naturall heat thereof cannot without great strife enforcement and contending concoct and ouercome it is necessarie that in this contention it should worke out a heat boyling and verie great perturbation by reason of the struglings of the two contrarie heats that is to say the naturall which doth concoct the crude and raw matter of the new wine and by that meanes separateth the excrementous parts from it and on the other side the strange and accidentall heat which is kindled and raised in the crude and raw parts of the new wine which encountring the naturall heat no otherwise than is done in the crises of sharpe sicknesses at such time as naturall heat doth concoct the crude and raw matter of the disease and attempteth to make separation of the noysome and annoying matter many disturbances shakings heats and other grieuous symptomes doe fiercely assaile the partie vntill such time as naturall heat hauing ouercome proceed to the separating of the good and naturall humors from the excrementous ones and expell those which were the cause of the maladie And euen so it falleth out in the boiling or working of new wines wherein the accidentall heat is ouercome by the heat of nature without any worke of putrifacation the heterogene and vnnaturall matter being separated from the homogene and naturall the vnprofitable and excrementous humour consumed and the flatulent or windie parts thereof discussed and to be briefe all the profitable iuice is in such sort concocted and digested as that that which before was crude flatulent and hard to be digested is become gentle tractable fauourable and verie agreeable for mens vse as though it were quite changed and altered from his nature Of new pressed wine is made the wine called Cute in Latine Sapa and it is by boiling the new pressed wine so long as till that there remaine but one of three parts Of new pressed wine is also made another Cute called of the Latines Defrutum and this is by boiling of the new wine onely so long as till the halfe part be consumed and the rest become of the thicknesse of honey Sometimes there is a wine made called Passum and it is when the grapes haue endured the heat a long time vpon the Vine The inuenters and first finders out of wine SVch as haue written in Hebrew as also the Scripture it selfe doth testifie that Noe was the first author of wine Nicander Colophonius saith in his verses that wine was called 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 in Greeke of the name of a man which was called Oenus and first pressed out the new liquor out of the grape into his drinking cup. Others write that Icarus was the first inuenter thereof and that verie shortly after his inuention he had condigne punishment therefore as being slaine of the dressers of his vineyards they being drunke Whereupon Propertius saith O Icarus th' Athenian clowne Deseruedly thy life throwes downe Athenaeus saith That the Vine was first found neere vnto the Mount Etna and that a dogge passing that way plucked vp a little branch of a Vine tree out of the earth and that Oresteus sonne of Deucalion which raigned in that Countrey caused the same branch to be planted againe vvhereout there sprang manie shoots of Vines vvhich he called Oenus of the name of the dogge which had pluckt the same branch out of the ground vvhereupon also the auncient Greekes called Vines Oenas The Latines say That the Vine is called Vitis quasi vita because that vvine doth quickly restore the vitall spirits being wasted and spent and doth comfort repaire encrease and strengthen the naturall heat that is weakened vvhich is the principall instrument of life insomuch as that by the vse of vvine it is made more freely disposed than it was before to performe all manner of actions requisite for the life of man Old Writers are not of one mind concerning the first originall and inuention of the Vine for euerie one of them almost hath his seuerall opinion But as concerning my selfe I thinke that the Vine was brought forth of the earth as other grasse heaâ—bes and trees were from the beginning of the world and that it brought forth grapes of it selfe without any tilling or dressing and those like vnto them which the wild Vine called of vs Labrusca doth now bring forth but that the first fathers did not so quickly know the vse and profit
is a good singing bird She is knowne from others by this because she continueth and heaueth the passages of her throate in singing more than any other birds doe besides she is of a lesse bodie and hath a longer taile in so much as the lesser they bee the perfecter they be On the contrarie the great ones which sometimes turne their heads behind them after the manner of fooles and for that cause are called fooles are the worst and come from the Isles of Palmâ— virte Wherfore the nature of the Canariâ—-bird is not to bee fat or to maintaine and keepe her flesh well She is verie subiect vnto Impostumes which happen vpon her head and those of a yellow colour and they must bee annointed with butter or hennes grease about three times then leauing off to doe any more vnto them for the space of three daies you shall then take them in hand againe and open them gently whereupon you shall see comming out of them thicke matter like vnto an egs yelk Which done you shall annoint the said Impostumes very well with the foresaid grease and thus you shall doe as often as they shall returne This bird is likewise troubled with melancholie sometimes and then the end of her rumpe would be cut and wrung out very well giuing her of these herbes lettuses beets and such like But and if for all these things you see that the Canarie-bird doth not amend the better you shall coole her with a little of the seed of melons giuing it her to eate and you shall put into her water-pot a little Sugar-candie twice or thereabout and that so much as may endure and lâ—st one whole weeke which may be done likewise when shee is in health twice a moneth When the Canariâ—-bird mouteth giue her of the seeds of melons and sprinkle her with a little good wine in such sort as hath beene said in speaking of other birds and that twise or thrice a weeke setting her afterward in the Sunne and by this meanes you shall make her mout more properly This course you shall likewise practise if she haue lice to kill the vermine that would wast and consume her that so she may be preserued CHAP. LVIII Of the Linnet and of her diseases THe Linnet is a good and melodious bird euen that which is taken in her nest Sometimes she wil be melancholicke she hunteth the mountaines amongst the Mâ—ttle bushes Boxe-trees Iuniper-trees and Bay-trees she maketh her nest of very small roots and other matter like vnto feathers This bird bringeth forth young ones thrice a yeare She is subiect vnto the disease called the pthisicke which may be perceiued by the seeing of her melancholike and her feathers standing in staring wise and by her bellie which then will shew it selfe somewhat more puffed vp than ordinarie full of red veines and her breast leane and by seeing her spill and pecke mustard-seed This disease commeth to her by feeding vpon mustard-seed which is very hot wherefore it were better to giue her pannicke or else continuing to giue her mustard-seed to vse withall this remedie which is when you see her troubled with this disease to cut the end of her â—umpe and to giue her Sugar-candie or some other sine sugar to drinke and for her meate you shall giue her beets lettuses and other such like herbes to eate as namely sometimes some mercurie If you haue vsed to feed her before with mustard-seed you must giue her pannicke to eate to coole her withall or else the seed of melons well husked and to continue the same meat the space of three daies Her ordinarie meare must be of the said berbes Bâ—sides this you shall put into her câ—ge a little earth and that in such sort as shall seeme good vnto you howbeit it would be best to put theirin some beaten mortar or some clay to the end that feeding vpon it shee may bee healed The Linnet is likewise subiect vnto the straitnesse or conuulsion of the brest wherefore being oppressed with this disease you shall feed her with the seeds of melons and in her water you shal steep some Sugar-candie or else small morâ—els of past You shall put therein furthermore a little peece of licoras to the end the water may somewhat â—aste of it and so you must continue it for the space of fiue daies one day alwaies betwixt that is to say one day and not the other Seeing to it that you giue her a beet leafe or some other vpon the day that you shall giue her pure water to drinke The same remedie will serue to helpe her to her voice againe iâ— the bird were hoarse for thereby shee shall â—ind her selfe well notwithstanding that there are but few that escape of the Phthisicke You shall vse the like remedies for the benefit of other birds which are found to bee grieued with such diseases as those are whereof we will now speake CHAP. LIX Of diuers infirmities hapning to little cage birds together with their remedies AMongst other diseases of birds they are subiect easily to loose their sight and become blind if it bee not speedily looked to and especially the Spinkes Wherefore for their better recourâ—rie before they be quite blind you shall take beets draw the iuice out of them mingling it with a little sugar with this licour you shall make her drinke for the space of three daies to be taken euery sâ—cond day after the maner that we haue spoken of in the behalfe of the linnet And you shall lay in her cage a sticke of the wood of the fig-tree in such sort as that the bird may vse it for a pearch and rub her eies against it for the curing of them which remedie will then be expedient when you perceiue their eies to begin to shed teares and their feathers begin to stare and stand vp When they shall bee troubled with impostumes you shall vse the same remedies which we haue spoken of in the chapâ—er of the Canarie bird But in as much as it often falleth out that birds do breake their legs I haue thought it good to teach you the way to heale them â— you shall giue them their meat in the first place in the bottome of the cage secondly you shall take away their rods and pearches that so they may not thereby take occasion to be hopping to looke for their meate and so thereby to labour and stirre their legge because by stirring thereof they perish and are spoiled And this course will likewise serue when any bird hath her thigh broken And I would aduertise you not to bind or swaddle it after the manner of the world for so you should cause some impostume to grow in the place where you did bind and tie it You shall doe that which hath beene said very easily if you lay her meate in the bottome and lowest part of the cage all manner of pearching being cut off by the taking away
that they will happen about tenne moneths after which is the iust time of their going with Calfe to calue and that being at such time as new grasse doth draw on it will be an occasion of greatly encreasing their milke and vpon this occasion also their Calues shall be a great deale the better fed To the end they may hold bulling the better you must see that at such time they be kept bare and leane for so they will hold a great dealâ— better On the contrarie a good Bull for breed must be fat well set together and well meated hauing for two moneths space before beene fed with Barley and Fâ—â—ches He must also be chosen more long than high of a red haire large betwixt the shoulders strong legged round trussed and bodied broad breasted short 〈◊〉 broad browed fierce countenanced terrible to fight blacke eyes short hornes long tayle and full of haire But in England and other places they neuer vse to feed their horned Cattell with Corne for they find it of small or no profit Grasse or Hay being euer sufficient and though in France the red colour be euer most preferred yet as Serres also affirmeth the blacke is fully as excellent for the red exceedeth but 〈◊〉 prouing an extraordinarie vertue in the milke but the blacke is euer the hardest best flesht best â—allowed and hath the strongest hyde And if it happen that the Cow refuse the Bull or the Bull her they must be brought to haue a desire the one to the other by holding neere their nosthrils the tayle of a Hart burned or else vsing somâ— other composition whereof we will speake in the Treatise of Horses During the time of their going with Calfe they must be kept from leaping of Ditches as 〈◊〉 from leaping of Hedges or Bushes and a little before the time that they doe calue to feed them in the house or yard adioyning to the house and that with good Prouâ—â—der or Blossomes not milking them at all for the milke that they haue then cannot be but naught and becomâ—neth hard as a stone When they haue calued they may not be milked to make any Butter or Cheese vntill two moneths be past after which timâ— you shall send them againe to their pasture not suffering their Calues to sucke them any longer except it be at night when they returne from Pasture so long as they feed vpon fresh Prouander which you shall haue in readinesse for them and in the morâ—ing before you send them to Pasture In what state soeuer they be you shall not let them drinke aboue twice a day in Summer and once in Winter and that not of Riuer or Floud water but of some water which is waâ—me as Raine water Fenne or Well water hauing beene drawne a long time before for Well water by reason of the coldnesse might somewhat hurt them It is true that the Cow will not refuse any water that is without fault so that it be cleare for she loueth cleare water especially as the Horse on the contrarie that which is puddly and troubled being a signe of his goodnesse if so he â—umble the water with his foot before he drinke And as for â— Calues newly calued you must leaue them with good litter of fresh straw vntill such â— time as she haue licked cleansed and wiped them and for some fiue or six daies after â— for the being of the Cow with the Calfe doth heat and settle the Calfe After such â— time you shall put it by it selfe in some Shed prouiding it good Litter and renewing â— the same oftentimes and thence you shall bring them forth when you would haue them sucke and carrie them thither backe againe so soone as they haue sucked And if you see eyther that they will not sucke or that being willing to sucke they can doe nothing but offer to take the paps without sucking any thing you shall looke vnder the tongue if they haue not the Barbes which is a whitâ—sh fleshinesse growing vnder the tongue almost after the manner of the Pip which and if it be so you shall take away gently without slaying the tongue with little nipping Pincers washing the place afterward either with red Wine of it selfe or with the infusion of Salt and Garlicke stamped together for this disease will cause them to languish vnto death by keeping them from sucking Let the huswife also be diligent in taking away the Lice that may breed vpon Calues and make them languish and thrine nothing at all as doth also the Scab when they haue it and this is to be knowne by their skins if they become hard and stiffe after the manner of little ridges and that stroaking your hand along you feele the skin hackt and rough like a File and the haire staring and standing vpright For the healing of such scabs she shall rub them with Butter or with Oyle of the setlings of the Lampe all ouer the bodie where the scab is seized But as it is a great deale better to preuent diseases than to cure them the huswife shall cut off all entrance from these two annoyances if she cause to be rubd with the wispes of straw vnbound her Calues twice a day if she suffer not their pisse to stand in puddles vnder them if she see that they be kept with fresh Litter and drie causing their dung to be carefully cast out from among their Litter But to returne to the keeping and ordering of Kine the huswife shall appoint times for the milking of them as that they be milkt euening and morning at a conuenient houre and when they be at red That the Milke be strained so soone as it is taken and that Butteâ— be chernd with leysure but not any losse that the Cheese be well crasht prest and freed from their Whey and especially that her Pots kneading Troughs Strainers Slices and Cheâ—se presses and other implements seruing for the Dairie be kept neat and cleane and that none of her maids haue any thing to doe with either the Butter or Cheese when they haue their termes In the morning before going to field she shall cause the Calues to be gelded and that before they be two yeares old and not after for Calues grow the more when they are gelded in the time of their growth because thereby their bodies are made the more moist When they are gelded in respect of their paine and griefe there shal be giuen them Hay small shredded and mingled with Branne vntill they be come againe to their former stomackes and appetites They must not be gelded either when it is verie hot or cold or in the old of the Moone Being more than three yeares old they shall be put to the Neat-heard to begin to prepare them for the Draught and likewise she shall deliuer him her Kiâ—e with Calfe and those which after nine yeares doe not bring forth any more Calues for yet they may serue to draw in the
any thing chewing the cud This disease may be cured at the beginning but hauing once taken deepe root refuseth all maner of cure Whereunto take of Squilla or Sea-Onion small shred three ounces the rootâ— of Melons beaten as much mixe all together with three handfull of grosse Salt and steepe them all in a pine and a halfe of strong vvine and euerie day you shall giue of this vnto the beast the quantitie of a quarter of a pint Vnto the flux of the bellie vvhich sometimes continueth till bloud come and vveakeneth the beast much there must be giuen to drinke in red Wine the stones of Raisons or Galles and Myrtle-berries vvith old Cheese delaied vvith grosse and thicke Wine or the leaues of the vvild Oliue-tree or of the vvild Rose-tree keeping the beast therewithall from eating or drinking any thing for the space of foure or fiue daies And for the last refuge or extreamest remedie it is vsed to burne him is the forehead with a hot burning yrox For to loosen the bellie of an Oxe you must cause him to drinke in vvarme vvaâ—â—â— two ounces of Oliues made into poulder Admit that you would feed and fat him for labour then you must vvash his mouth euerie eighth day vvith his owne vrine and thus you shall draw from him much â—legme vvhich taketh from him his appetite and doth injurie him in his meat And if this â—legme haue caused him to haue the rheume vvhich you shall know vvhen you see him to haue a vveeping eye and therewithall also vvithout any appetite and hanging downe of his â—are then vvash his mouth vvith Thyme stamped in vvhiâ—â— Wine or else rubbe it vvith Garleeke and small Salt and after vvash it vvith Wine Some cleanse away this flegme vvith Bay-leaues stamped vvith the rindes of Pomâ—granets others inject into his nosthrils Wine and Myrtle-berries The Oxe pisseth bloud either by being ouer-heated or too much cooled by hauing eaten â—uill hearbes in the Summer time and especially at such time as the dew lieth vpon the grasse the remedie is not to suffer him to drinke any vvater or other thing to cause him to take downe a drinke made of three ounces of Mustard-feed three ounces of Sea milleâ— both stamped together an ounce of â—reacle all boyled iâ— two pints of white Wine afterward dissolue therin two ounces of Saffron and makeâ— the beast to drinke it Against the rheume and eyes that are swolne and puffed vp it is vsuall to let the â—east bloud vnder the tongue or to make him take the juice of Leekes Rue Smalâ—age and Sauine well purified For the spots in the eyes there is commonly made an eye-salue of Sal-armoniacke â—oistened and soked in Honie some againe vse to annoint the eye all round about â—vith pitch well rempered vvith Oyle because there is danger in the Honie as which â—ight draw Bees and Wasps about the beasts continually If he haue the Barbes which is a fleshie substance growing vnder the tongue â—hey must be cut and afterward rubbed with Salt and bruised Garleeke together â—fter this his mouth must be washed with wine and with a paire of pincers you must â—inch away the Wormes which breed vnder the same tongue To cleanse the inward parts of the sicke beast thoroughly there is nothing more â—oueraigne than to take the drosse of Oliues after the Oyle is pressed out and to vse it â—oft about the beast Vnto an ague which may befall him by ouer-great trauell in hot vveather with â—heauinesse in the head swolne eyes and extraordinarie heat which is felt by touchâ—ing the skin the remedie vsed is to let him bloud vpon the veine of the forehead or of the â—are veine giuing him therewithall cooling meat as Lettuces and others â—nd vvashing his bodie vvith vvhite Wine and then giuing him cold vvater to drinke If the pallate of the beasts mouth beeing heaued and swolne doe cause him to â—forsake his meat and often times to grone it vvill be good to let him bloud vpon the veine of the sayd his pallate and then after his bleeding you shall giue him nothing to eat but Garleeke vvell soked bruised and â—usked with the leaues of the same or other greene thing or verie soft Hay vntill such time as he find himselfe well The disease of the Lungs is so desperate and vnrecouerable both in Oxen and Kine as that there is no other remedie but to vvash the stall wherein they haue stood vvith vvarme vvater and sweet smelling Hearbes before you fasten any other therein which also in the meane time whiles this is in doing must be bestowed in some other house This disease happeneth vnto them by reason of euill hearbes or naughtie Hay which they eat or of the ouer-great aboundance of bloud but most of all through horse pisse and yet more especially by keeping the beasts houses too close and ouer much shut And this is the cause why Mares not Horses yet verie vvell Asses can or ought to be left in Oxe-houses because that the breath of Asses doth preserue cattell from this disease For the Cough there is ordinarily giuen to drinke the decoction of Hyssope and to eat the roots of Leâ—kes stamped with pure Wheat others giue to be drunken seuen daies together the decoction of Mugwort If in drinking he swallow a Horse-leach and that the same doe fasten her selfe by the vvay in his throat then he must be cast downe vpon his backe and warme Oyle poured into his mouth but and if she be got into his stomach there must Vinegar be poured in If he happen to to haue his horne broken or shiuered take sixe ounces of Turpentine and one of Gum Arabecke boyle it all together and with that oyntment rubbe the horne all about euerie day for the space of ten or twelue daies which being expired beat Bole-armoniacke with eight whites of Egges spread this composition vpon plegets which you shal lay vpon the horne leauing them there three whole daies afterward when these plegets shall begin to be drie take them away and in place thereof spread round about the sayd horne Sage made into poulder the horne will heale To fasten a horne which is verie loose and readie to fall off first you shall seâ— close and fast the horne in his place afterward you shall annoint all the vppermost part of the head for the space of fiue or six daies with an oyntment prepared of bruised Cummin-seed Turpentine Honie and Bole-armoniacke all of it being boyled and incorporated together afterward you shall foment the horne vvith a decoction of Wine vvherein haue beene boyled the leaues of Sage and Lauander in sufficient quantitie If the necke be swolne that it causeth some suspition of an Abscesse or Apostume then you must open the Apostume with a hot yron and put in the hole where it was opened the root of Sow-bread or of Nettle and this you shall renew often
commodious to either CHAP. XXVI Of the Goat-heard SVndrie countries in Europe and particularly some places of France are to be found where they haue not the commoditie and benefit of any greater cattell than the Goat and of this they can make milke meats much Butter and more wholesome than that of the sheepe as other things also accompanying thesame the wooll and skin onely excepted of which notwithstanding they make Chamlet in Turkie and as for their young ones they are sold in their season and make as good meat as any that can be found And this time is when as birds doe couple and match together and other beasts goe to rut for the young ones of this kind being indeed verie young are apt to be compared vvith the Lambes of the same age Witnesse to the Cookes and Vittailers vvhich craftily set the tayle of a Kid vpon the quarter of a lambe which is found to haue but a skinnie and vnsauorie flesh without any daintinesse or tast at all saue of the milke The Goat is fed as it were with nothing he brouseth and feedeth of all manner of grasse of pricking things be they neuer so sharpe vpon the hedges bushes brambles yea vpon venimous and infectious things he loueth to brouse the wood of fruit trees he delighteth to licke the moist walls and rockes tasting of Saltpetur in such sort as that you shall neuer see a Goat dye of hunger he feedeth for the most part of a more solide meat than the Weather and climeth into higher places and where the Sunne hath greater power besides he is of greater stirring and more giuen to exercise and therewithall framed of a more strong and lustie bodie These haue beene the causes why men in times past haue esteemed them as they doe yet also in hillie countries and we for the few that we haue doe prouide Heards and Houses for them amongst the Sheepe and wee seperate the male Goats in such sort as vve doe the Rammes Their house must bee paued vvith stone eyther by workemen or naturally for these cattell are not allowed any kind of litter at all and that because they like it better to lye vpon the bare and hard ground than to lie vpon litter yea and oftentimes they will lie asleepe vpon the â—â—rie points of rockes or vpon the steepe corners of high hills toward the heat o◠〈◊〉 Sunne rather than vnder any shadow or else vpon the fresh and soft grasse but 〈◊〉 be of variable complexions and therefore it is no shame for a man to call anothâ—â— goatie if he be found mutable and full of changes in his manners and carriage Anâ— for as much as we are farre off from Languedoc Auuergne and the hillie places 〈◊〉 Sauoy in which this kind of prouision being a speciall commoditie of those couâ—tries is had in great estimation we will make a shorter description and discourse both of the maner of ordring them than we do in the like case of such as beare woall as also for that these two sorts of cattell are placed together vnder one roofe and 〈◊〉 one cratch feeding vpon the like fodder and are as it were handled after the 〈◊〉 manner and kept in the same flocke The painefull Goat-heard shall make cleane their house euerie day and shall not suffer any dung or moisture therein or that with trampling they make any dirt for all these are verie contrarie vnto goats He himselfe must be of the nature of goaâ— that is to say nimble couragious rough hard diligent patient cheerefull and bold and aduenturing to goe amongst the rockes through deserts and bushes noâ— that he should follow his flocke into euerie place as other heards doe their cattell bâ—â— that he be euerie day before them He must not be charged with moe than fiftie because this cattell is foolish and dissolute easie to stray abroad hither and thither contrarie vnto sheepe which keepe together and trouble not their heard with gathering of them together He shall beware and not suffer them to feed in cold places far cold is more hurtfull vnto them than any other thing He shall draw them forth to the fields by breake of day so long as the dew falleth that so hauing filled themselues of the grasse thus bedewed they may returne home about nine of the clocke their vdders of milke and then againe about three they are to be sent to the fields that they may feed and continue there vntill the euening In Winter time he may lead them to fields from nine a clocke vntill night without any hurt done vnto them either by the open aire or cold be it neuer so sharpe they are of so strong 〈◊〉 It is true that if the weather be tedious or Rainie or full of Snow as in Winter he shall keepe them in their cote and giue them to eat the tender sprouts and stalkes of herbes gathered in September and dried in the Sunne and afterward kept in the hay loft or some such other place out of the raine He shall vse the meanes to cause them to ingender in Autumne before the moneth of December as he doth the sheep to the end that in the Spring when the trees bud and the woods begin to put forth new leaues they may bring forth their young ones When he would haue his goats to haue good store of milke he shall giue them to eat ynough fiue-leaued grasse or shall tie about their bellies the hearbe Dittanie or else carrie them to feed in some place where there groweth great store of it The goodnesse of a goat must be esteemed and gathered by these signes If she be one yeare old and not past fiue if she haue a great bodie firme and swift thicke haire great and grosse teats large beneath the taile and about her thighs rather of a reddish or blacke colour than of a white for although that some say that the white doe yeeld more milke yet the reddish coloured and blacke are more pleasant frolicke and merrily disposed without hornes rather than horned for those which haue no hornes doe not cast their young so soone and they doe keepe more conueniently amongst sheepe than those which haue hornes The male goat is much to be esteemed if he be not aboue fiue yeare old for in respect of his heat which is exceeding great he doth easily grow old which hath a great bodie grosse legges a thicke and short necke hanging and great eares a small head blacke haire thicke neat and long without hornes for such as haue hornes by reason of their pushing and eagernesse are dangerous which hath likewise vnder his chaps two bearded knobs or kernels The profit that the farmer may make of his goats is their dung whether it be by folding them vpon their fallowes in the Summer time or that it be such as is made 〈◊〉 gathered in their coats the Kids the flesh whereof is held so daintie the Goat-â—word whereof gloues are
planted and furnished with the Plants before spoken of in the moneth 〈◊〉 Nouember and in the beginning of October planting there also at the end of euerie eight feet some Elmes wild Plumme trees and Cherrie trees by the suppoâ—â— whereof as of faithfull props and staies it will wind and bind it selfe more firmely This Hedge shall be verie well digged and helped with dung for a foot depth 〈◊〉 neere vnto the root some two yeares after and pruned euerie yeare to keepe it rounâ— and euen as also to make it grow thicke and you must suffer to grow in height and thicknesse such Trees as shall be planted therein to serue for Stakes and as Poles for your Arbors and the moe Elmes you can put in this your Hedge and the rest which shall part your Garden of Huswiferie and Pulse the better it will be either for the making of Faggots euerie yeare and that so they may themselues spread more iâ— thicknesse as also for Timber-wood for your Ploughes and other Implements 〈◊〉 also that they may ouer-grow such Arbors as you shal plant at their feet and wheâ—â—with they doe in that place mutually and naturally beare and suffer If furthermore you would know the ordering of such great and small Trees 〈◊〉 whereof the Hedge is to consist you shall find it in the third and fixt Booke CHAP. II. Of the Arbors of the Kitchin Garden EVen as the Garden of Pleasure is to be set about with Arbors 〈◊〉 with Iesamin Maries seale Muske Roses Mirtle trees Bay trees Woodâ—bind Vines Gourds Cucumbers Muske Melons Prympe sweet â—ryeâ— and other rare things euen so shall the Kitchin Garden be set with Turrets of Lattice fashion couered ouer with Burdeaux Vines or with the best 〈◊〉 of Vines that are to be got in the Countrey for to make Veriuice on for 〈◊〉 and commoditie of the Household The fashion of the Arbor shall be in manner of a shadowie place for Arbors 〈◊〉 costly to maintaine to the end you may draw certaine Beds vnderneath or 〈◊〉 â—oore of hearbes which craue no great cherishing and refreshing leauing notwithâ—â—anding an alley of three foot breadth both on the one side and on the other for the â—spatching of such worke as is to be bestowed vpon the Arbor And you must â—ant the best and greatest sets of Vines vpon the South side not cutting them so â—â—ng as the wood may grow thicker for it is nothing but a good foot and a thicke â—at maketh a faire and a beautifull fruit The Lattice-worke may not be too thicke 〈◊〉 or wrought and it must rise and grow higher for the space of fiue whole yeares 〈◊〉 be renewed and new tied euerie yeare about the end of the moneth of Ianuarie 〈◊〉 the twigges of your Willowes and Osiers or of the Broome of your Warren â—hough if you make your poles of Iuniper wood you shall not need to trouble â—ur hand with them for tenne or twelue yeares especially if you strengthen your 〈◊〉 with piles of Oake halfe burnt Also if your poles be of dead wood and of 〈◊〉 stocks growing or encreasing if then you bind them with strong wyre it shall be 〈◊〉 of all for that shall last the longest and keepe your poles by their fastnesse of â—â—itting longer found than anie other binding whatsoeuer Tie not the poles of your â—atticâ—-worke strait nor the stocks against the trees of your hedge which shall serue â—r stakes for so in time the band would eat it selfe into the rinde as they should â—ow thicker and doe them great harme And I would not haue you to forget to â—ung and vncouer the roots of your stocks in Winter and to marke the young wood â—r to make sets to sell or to store your selfe withall euerie day more and more Gaâ—â—er not their Grapes verie ripe or verie greene nor yet when it rameth Finally â—e ordering of the Arbor is like the ordering of the Vine and would be but a suâ—erfluous thing to stand anie longer vpon in this place Wherefore you must haue â—ecourse to the place setting downe the manner of the ordering of the Vine as it â—hall be hereafter declared CHAP. III. Of the digging and casting of the Kitchin Garden AS concerning the dressing of the Kitchin or Household Garden in as much as there are two seasons in the yeare for to sow hearbes so there are two times for to bring into order and dresse Gardens that is to say Autumne and the Spâ—ing there must such consideration be had as that â—he first workmanship and tilth be bestowed about the beginning of Nouember vpon that ground which we intend to sow in the Spring and to digge in the moneth of May such other grounds as we intend to sow in Autumne to the intent that by the cold of Winter or by the heat of Summer the clods may be apt to turne to dust becomming short and brittle and all vnprofitable weeds may be killed But in the meane time before this first tilth and workmanship it will be good that the ground for one whole or halfe yeare be manured with old manure and made good and fat for the best liking earth that is in time becommeth leane and wasted by long and continuall occupation Wherefore it behoueth that the vnimployed or fallow ground which you shall appoint for your Gardens be first well cleansed from stones and afterward cast vp and digged into new and fresh earth and the bad weedes rooted out euen by the end of the rootes whereof the good huswife shall make good ashes and afterward amended with some small quantitie of Cowâ—â— dung and Horse dung well mixt together and well rotted and hauing laid a long time or else of Asses dung which is the best of all for Gardens because the Asse doth chew his meat with leisure and breaketh his meat throughly and so by that meanes doth make his dung better digested and better ground than other beasts doe and which also for that cause doth beget almost no weeds In stead of dung the chaffe and troden straw of Corne hauing rotted in the high waies for the space of a yeare may serue which being by nature verie hot doth so greatly fat the earth as that 〈◊〉 Hearbes Trees Citrons Limons Oranges Cucumbers Citruls and all other 〈◊〉 planted in that ground or sowne doe come vp verie faire and beare fruit 〈◊〉 quickly and in great aboundance For the second tilth it shall be wrought and laboured as a man would worke Morrar from the one end to the other and in thus labouring it you shall mix the dung or marle verie well with the earth For the 〈◊〉 tilth it shall be clotted layd close and raked into a flat forme and with the 〈◊〉 of the Rake in going ouer it you shall marke out your Beds and Floores and the Pathes running along betwixt them and those so long and so broad as you can 〈◊〉 them according to the contents and largenesse of the place And you must
best water to water the pot-hearbs withall is raine water if it fall in the night or in such a time as that it may not heat the hearbes for it washeth and cleanseth them from the dust and 〈◊〉 that eateth them especially if the Raine come driuing with a Northerne wind for want of this the Riuer or Brooke water is best next being a little warme in place of this Well water drawne in the morning and put in a barrell or in some other thing of receit that so it may take the heat of the Sunne beames may serue for cold and salt water is enemie to all sorts of hearbes although that Theophrastus say that salt water is more conuenient than anie other to water certaine plants Besideâ— you shall vnderstand that for the speedie growing of hearbes or for comforting them after they are once sprouted and risen aboue the earth there is nothing 〈◊〉 the world better or more comfortable than Sope â—uds after they haue beene 〈◊〉 in and are verie well cooled The dregges of Ale or lees of Wine are 〈◊〉 good to water Rosemarie with or anie other tender Hearbe Flower or Plaâ—â— whatsoeuer The time to water them is the euening and morning not the mid-day for feare that the water heated by the heat of the Sunne might burne thâ—â— at the root After that the hearbes haue begun to put forth you must weed the bad from the good whose nourishment they would consume and ouer-shadow them withall this must be done with a forked trowell whiles they be verie small and with the hand which Gardiners call by the name of making cleane when the pot-hearbes are growne strong and great Some doe also weed them thus as well for the weight of the earth and heauie falling of the water vpon them as also because of the 〈◊〉 of folkes feet whereby the earth becommeth hard Wherefore if the 〈◊〉 be soft you need not to â—ake it but verie slightly And you must know that weeding is necessarie for Gardens at all times except in the height of Winter that is to say from Nouember till March in all which time it is not good to weed because those weeds which doe then grow doe not offend or choake the hearbeâ— but rather keepe them warme and comfort them whereas should they be taken away you would leaue the stemme and roots of your hearbes so naked to all the bitternesse of Winter that euerie small Rinde or Frost would endanger the vtter killing and destroying of them as you may find by proofe if you please not to giue credit to our relation Cutting of hearbes is also profitable for them at what time as they be somewhaâ— growne thereby to make them to keepe their greenenesse the longer and to 〈◊〉 them the more beautifull and tufted to keepe them from seeding as also to 〈◊〉 them somewhat a more pleasant smell than they had in their first stalke By this meanes Lettuces and Coleworts are made better and of a more pleasant taste 〈◊〉 their first leaues bee pluckt from them In like manner Turneps and 〈◊〉 grow more beautifull and tufted if their leaues be cut But all hearbes must not be cut at all times for such as haue a hollow stalke as Onions and others if they be cut when it rayneth the blade or stalke of the Onion is filled full of water and rotteth And this is the cause why hearbes of such nature are not 〈◊〉 be cut but in a faire and drie time Or if not cut at all it is better except it be to keepe them from seeding or to make the head a little the fairer which fresh moulding will better doe and with lesse labour As for your Scallions Chyues or Leekes to cut them it is not amisse because they are hearbes continually to be vsed for the Pot and in that respect the oftener cut so much the better CHAP. IX Of setting and remouing of Pothearbes TO giue the greater scope and libertie to hearbes and to make them greater men vse to remoue them and this is done either by remouing of them from one bed to another or from one floore to another vvhen they haue foure or fiue leaues out of the ground and this may be done at â—y time but specially see that the season be inclining to moistnesse and raine and 〈◊〉 must be set in ground that is vvell furnished vvith fat vvithout any amending of with dung If the time fall not out rainie you must vvater them after they be new 〈◊〉 in good and due time not staying too long and from some of them you must cut 〈◊〉 the ends of their roots and set them thinne that so they may be vvet and haue 〈◊〉 earth lightened vvhen need requireth and that thereby they may grow better 〈◊〉 fairer And of these hearbes vvhich are thus to be remoued none is more necesâ—â—rie than the Lettuce because being very swift of growth and naturally apt to mount 〈◊〉 it be not corrected and stayed by remouing it will presently runne to seed and 〈◊〉 that vertue for which it is principally preserued Therefore the sooner you reâ—oue your Lettuce prouided that you haue a shower to doe it in the better it is and 〈◊〉 sooner it will Cabbage and gather in his leaues growing hard firme and thick Also if after their remouing you lay some heauie Tyle or Slate stones vpon them which may a little presse downe their leaues it will be so much the better and they will Cabbage so much the sooner Generally what hearbes soeuer you would keepe from seed that you may thereby take the profit of the leafe and keepe the full strength of the hearbe in the same you shall as soone as you perceiue some leaues to â—e sprung aboue the ground forthwith remoue them into some other new-digged Beds of good and perfect Mould well broken and manured for the purpose and in â—his remouing of your hearbes you shall obserue to set them rather deeper than â—hallower than they were before and to fixe the earth close and fast about them â—nd not to forget to water them as aforesaid till you see they haue taken fast root â—nd begin to shoot vp Slips for the Garden of sweet and fragrant hearbes are gathered at all times and â—hey would be of young sprigges of a yeare old taking part of the old wood and â—vrything that to put it into the earth or else cleauing it below and putting in the â—left an Oat and round about it some other graines of Oates rather than dung for â—earbes that are remoued doe not require dung at their roots but rather they haue â—eed that the lowest parts of their roots should be a little steeped in water as I will shew hereaâ—â—er CHAP. X. Of gathering and keeping the seeds roots and flowers of Pothearbâ—s ROotes for the most part are gathered when the leaues are fallen off and in like sort are the flowers gathered as Borage Buglosse All-good and Marigolds when they are throughly open
notwithstanding the flowers of Roses and Capers must be gathered to be kept while they be 〈◊〉 likewise the leaues and whole hearbes are gathered when they are growne to the full fruits as Melons Cucumbers Citruls and Gourds when they turne yellow and are growne to their perfection If they be purposed to be made serue for seed then they must be let alone longer and afterward kept in conuenient place 〈◊〉 be time to sow them and they must be gathered in a bright weather and in the â—â—crease of the Moone Seeds are gathered when the hearbe is all layd and drie 〈◊〉 it must generally be obserued in all manner of gathering as well of hearbes 〈◊〉 roots as of fruits and seeds that it be done in a faire and cleare weather and in the â—â—crase of the Moone Such hearbes as are to be kept must first be made verie cleane and dried 〈◊〉 shadow which is the best meanes to keepe them the strongest in their vertues 〈◊〉 qualities or else in the Sunne and after to put them vp in bagges of Leather vvollen stuffe nor in vvoodden boxes that so they may not loose their 〈…〉 see it put in practise by sine hearbes which are kept to be vsed in Winter 〈◊〉 me thinkes that the Apothecaries faile much in their doings which hang their phâ—sicke hearbes in the roofe of their house for by this meanes they doe not onely 〈◊〉 their force but become laden with dust cobwebs the dung of flies and a thousand â—â—ther filthie things Flowers must not be dried in the Sunne not in the shadow that is made by 〈◊〉 South-Sunne nor yet in any high roome because of their tendernesse and 〈◊〉 which would cause their force to vanish away either in the burning heat of 〈◊〉 Sunne or in the more moderne heat of the verie ayre If it be not the Prouenâ—e 〈◊〉 which that it may be kept long requireth to be dried in an high place open to 〈◊〉 South-Sunne where the beames of the Sunne doe enter but touch not the 〈◊〉 The best way to drie flowers will be in a temperate place and to turne them 〈…〉 the end that they may not corrupt hauing also this continuall care that they 〈◊〉 neither loose their colour nor their smell And when they are dried they must 〈◊〉 put into an earthen vessell Seeds must be kept in bagges or vessells of earth which haue narrow moutheâ— or in boxes or else in bottles of the rindes of gouâ—ds well stopt and set in 〈◊〉 drie places and where there is no water shed for seeds doe mightily spoyle 〈◊〉 moisture The seeds of Chibols Onions and Leekes as also of Poppie are kept 〈◊〉 their rindes or heads For to keepe Roots you must obserue two waies for either they are to be 〈◊〉 new and as they are yet greene as Nauets Turneps Carets and such like or 〈◊〉 they are to be kept drie For to keepe them new you must lay them vpon sand 〈◊〉 grauell verie thin in some place vnder the earth and a little couered or else to 〈◊〉 them vnder the earth in the garden as we see it done in Turneps and Nauets to 〈◊〉 them the greatest part of Winter To keepe roots drie after they be gathered 〈◊〉 must wash them diligently with cleare water and after take from them all the 〈◊〉 â—ibres or hairie threeds that hang about them and then to drie them either in 〈◊〉 shadow of the Sunne-rising if they be but small and thin as are the roots of 〈◊〉 Succorie Parsley Sperage and such like or in the South-Sunne if they be 〈◊〉 and thicke at those of Daffodils Gentian Sowbread Water-lilly Brionie and such like After that they are dried and thus prepared you must hang them in some 〈◊〉 and vpper roome open vpon the Sun when it is in the South or else vpon the 〈◊〉 quarter and in which notwithstanding neither the smoake nor dust nor 〈◊〉 beames may any thing hurt them notwithstanding that the counsell of 〈◊〉 the prince of Physitians is that hearbes flowers and roots as well greene as 〈◊〉 should not be put to keepe in any place where the wind should come but rather 〈◊〉 vp in vessells or some other such like meanes of keeping of them to the end that they should not loose their force which indeed they might most easily loose being 〈◊〉 open and subiect to the wind CHAP. XI Pâ—t-hearbes and particularly of Coleworts FIrst of all we are to speake of Coleworts both because they are most common and also most aboundant of all other sorts of hearbs all kinds of Coleworts doe loue a cleane ground fat and well tilled not consisting of clay or sand And although they grow indifferently in any ayre but â—pecially in a temperate yet they become greater and more massie sound and safe 〈◊〉 vermine in cold places as are those in Germanie than in hot places and for 〈◊〉 cause they delight a great deale more in the tops of hills than in plaine grounds 〈◊〉 yet in those plaine grounds more in the raised parts of borders than in the flat 〈◊〉 middle parts thereof and they be more pleasant more wholesome for the 〈◊〉 and better in Autumne Spring-time and during great frosts than they be in â—ommer They craue much dung and that especially which is of Asses as being the 〈◊〉 of all for other men and to be raked in couered ouer with good earth not to 〈◊〉 watered in any case notwithstanding that water doth make them looke faire and â—â—ourishing but then not so sweet to the tast nor so wholesome for the stomach When they haue got sixe leaues vpon their stalkes you must remoue them but let it 〈◊〉 in a mild and calme time whether Winter or Sommer And to speake particuâ—arly the common Coleworts called long or greene Coleworts must be sowen in 〈◊〉 August or September if you desire to haue the leaues in Lent and in Winter Some plant them in October and remoue them in December to haue the leaues in Winter and the seed in Iune and Iulie and that to make them the more tuffed â—hough there may be as much accomplished that way at other times of the yeare â—ut not so commodiously And looke well to it that your seed be not too old for if it be three yeares old it will bring forth Radishes And that is the cause why some say Sow Coleworts and â—here will grow vp Radishes or Nauets notwithstanding it continueth sixe yeares 〈◊〉 his nature if it be well kept Cabage-colewort which are called white or apple Coleworts are sowen vpon 〈◊〉 and remoued to stand a foot one from another well couered at the root with a 〈◊〉 and enriched earth when they begin to rise vp into a great stemme and loue â—â—e cold ayre for in a hot aire they cannot liue and you must couer them with straw 〈◊〉 make them cabage the better and become the whiter The curled and Romane Coleworts being more tender
Sunne If you desire that it should haue great leaues when as 〈◊〉 beginneth to put forth a stalke cut off the same in the halfe then put vpon it a clod 〈◊〉 earth or some small tyle If you couet to haue it faire and vvhite bind together the 〈◊〉 of it two daies before you take it from the first bed and set it in another place 〈◊〉 sprinkle it ouer with sand The cabbaged Lettuce being leaued and curled and not growing higher than a 〈◊〉 for the most part is made by being troden downe After that it is planted 〈◊〉 second time put vnto the root some cowes dung that is verie new afterward tread 〈◊〉 downe againe and vvater it and vvhen it beginneth to gather strength and grow 〈◊〉 the branch vvhich it putteth forth and couer it with a new earthen pot in such 〈◊〉 as that the top thereof by it may be beaten and kept downe and by this meanes 〈◊〉 vvill become tufted cabbaged and vvhite or else if you vvould haue beautifull 〈◊〉 faire lettuces two daies before you take them vp by the roots you must tie togeâ—â—er the tops of them and then couer them with eaâ—th vp to the very â—aid tops so tied 〈◊〉 so they will become white and faire In like manner sand cast vpon them maâ—â—th them to become white If you feare that it will not grow hard ynough by reaâ—â—â— of some fault in the place or in the time or seed take it vp and set it in some 〈◊〉 place To cause Lettuces to haue a sweet smell more than ordinarie sow them with the 〈◊〉 of Citrons or else steepe the seeds in Damaske or other sweet water three 〈◊〉 daies together To mingle Lettuce with other Salad hearbes as Rocket Sorrell and such like and 〈◊〉 in such sort as that they may all grow vp together from one and the same root 〈◊〉 all your sorts of Seeds into a Sheepes trottle made good and hollow for the 〈◊〉 afterward set it verie deepe as namely about the depth of eighteene ynches in 〈◊〉 ground and water it oft and by little and little and haue great care and regard 〈◊〉 it when it putteth forth of the earth Others do crumble breake three or foure â—â—ottles of a Goat or Sheepe and put their seeds in the middest thereof and then 〈◊〉 them with a linnen cloth fast bound in manner of a knot and doe plant them 〈…〉 were in the vppermost part of the earth verie diligently regarding and looking 〈◊〉 them when they come vp Some plucke away the leaues of the Lettuse which 〈◊〉 next vnto the roots and in stead of the leaues so pluckt away they put one 〈◊〉 seed of rocket cresses or sorrell and other such like by which meanes there grow 〈◊〉 and diuers sorts of branches The Lettuce is not without good physicke helpes for it cooleth the 〈…〉 the bellie causeth aboundance of good bloud The juice thereof mixt 〈…〉 Roses asâ—wageth the paine of the head and causeth the sickâ— of agues 〈…〉 rubbed vpon the brows and temples it serueth for a Gargarisme with 〈…〉 of Pomegranats for the Inflammation of the throat being rubbed vpon 〈…〉 it staieth the night pollutions or Gonorrhaea especially if thereunto be added 〈…〉 Camphire the seed thereof beaten with the seed of white Poppie in forme of 〈…〉 or extract doth effect the same and also cureth the scalding and burning of the 〈◊〉 the seed thereof steept in water wherein hath beene quenched steele with 〈…〉 quantitie of Iourie powdred is verie soueraigne against the white flowres of 〈◊〉 The leaues of Lettuce boyled and moystned in broth or salades of them in like 〈◊〉 after supper doth prouoke sleepe the seed thereof powdred and mixt 〈…〉 milke of a woman that hath brought forth a daughter and the white of an 〈…〉 to make frontale for the verie same purpose The decoction of the 〈…〉 boyled in Barley water and drunke causeth great quantitie of milke in 〈◊〉 if afterwards the dugges be well rubbed with the hand such as haue a short 〈◊〉 spit bloud or haue weake lungs as also such as desire to haue children must 〈…〉 Lettuces CHAP. XIII Of Endiue Sowthistle and Succorie ENdiue hauing narrow leaues otherwise called Scariole or 〈…〉 wild Lettuce and of the Latines Intybus or Seris is more 〈…〉 Physicke than any other wayes and is not planted in Garden◠〈◊〉 it is alwaies bitter notwithstanding that it be of the sorts of 〈…〉 rather of Succorie It is true that in often planting and transplanting of it and 〈…〉 mouing it from one place to another and by binding and couering it with 〈…〉 ring the Winter time the nature thereof may be changed and become tender 〈◊〉 white and without any great paines to the Gardiner may be kept all 〈…〉 thing our Gardiners haue practised seeing by experience that wild 〈…〉 commeth faire and flourishing after it hath beene ouerflowen with water and 〈◊〉 with sand or earth Sowthistle called in Latine Sonchus or Ciâ—erbita was of old time in 〈…〉 salades but now there is no such account made thereof saue onely that it is vsed 〈…〉 to teed Conies and Hares in like sort it is not planted in gardens because it 〈◊〉 plentifully amongst the vines notwithstanding the Italians doe vse the 〈…〉 it in Salades in Winter finding them sweet and of a pleasant tast his stalke is 〈◊〉 milke sometimes drawing neere vnto a yellow this milke taken in drinke is 〈◊〉 for them which haue a short breath and are stopt in their lungs 〈…〉 paines of the eares if you drop certaine drops thereof into them especially if 〈◊〉 cause it to boyle with some Oyle in the riâ—d of a Pomegranat it healeth 〈◊〉 the strangurie and paines in making water if it be drunke to the quantitie of 〈…〉 The leaues of Sowthistle chewed doe take away the stinking of the mouth Succorie is of the nature of Endiue hauing large leaues and without 〈◊〉 and good handling doth alwaies continue bitter It loueth a moist place and 〈◊〉 laboured ground When it hath put forth foure leaues you must translate it to â—ell dunged soyle And to the end it may haue faire large and well-spread leaues 〈◊〉 it beginneth once to come to any growth in the middest of his leaues you must 〈◊〉 some prettie little tyle for by this meanes it will spread forth his leaues and 〈◊〉 haue them a great deale thicker standing and tufted By this good husbanding 〈◊〉 his bitternesse and then there is vse to be had of it in sallades in Winter 〈◊〉 it is called white Succorie and to this end it is wont to be planted againe in the 〈◊〉 of August after that in the beginning of September to the end that the leaues 〈◊〉 may be the greater it must be taken vp without the breaking of any thing 〈◊〉 with a smal blade of a straw haue the leaues tied together very easily and gently 〈◊〉 wringing or brusing of them afterward it must be
through a Limbecke in Maries-bath doth maruailously heale the Agues caused of the obstructions of any noble part and which is more it killeth the wormes and wipeth away all the spots of the face it they be often washed therewith It is exceeding good against the inflammation of the eyes It is verie soueraigne against any infection or mortall sicknesse if it be drunke with Water and Honie it abateth the swelling of the bodie and easeth the colicke whether it be in the stomach or in the bowels it also cureth the biting or stinging of venimous beasts and it causeth a woman to be deliuered of her dead birth The root is a present remedie against the Plague not onely in men but also in all â—orts of cattell it is a speciall preseruatiue against all poyson and a meanes to withstand all putrefaction in regard whereof the Switzers mingle it amongst their owne meat and the sodder or prouender of their cattell that so they may continue in good health Arsmart so called because the leaues applied to the fundament for to wipe it doe cause great paine and of the Latines Hydropiper doth require a marshie ground full of water or at the least verie moist or often watered and it groweth rather being planted of a root then sowne of seed It is verie singular in ointments for old vlcers and fistulaes as also in clysters for bloudie fluxes the leaues thereof washed in cold water and applied vnto wounds and vlcers either of man or beast doe take away by and by the paine thereof and doth throughly heale them as the swellings or gaules vnder the saddles of horses that 〈◊〉 hurt if they be renewed euerie day and the horse needs not to be forborne for all that Or else take the hearbe new steepe it in water and wash it then rub therewith the swolne or gauled place then put the hearbe in some place where it may quickly rot or else burie it in some fat ground and coâ—er it with a great stone so soone as the â—hearbe is rotted so soone will the fore be healed If you spread it all greene in the bed it killeth fleas you shall keep powdred proke from wormes if you wrap it in the leaues of this hearbe thâ— juice thereof dropped into wormie eares doth kill the wormes that is in them Eye-bright delighteth in a leane ground and shadowed place and yet where moiâ—ture is not altogether wanting such as are the meadows and little mountaines is groweth of roots not of seed It is singular good against the dimnesse waterishnesse â—ataract rheume and weaknesse of the eyes being either applied and layd thereto or â—aken inwardly by the mouth there is a powder made of â—he dried leaues which beâ—ng oft taken by the mouth with the yolke of an egge or alone or mixt with aloes â—nd swallowed downe with Fennell-water or with water of veruaiâ—e doth comfort â—nd strengthen mightily the weake and diseased eyes some vse much to take Winâ— wherein eye-bright hath beene infused and steept a long time for the same purpose or the powder vsed with wine but the powder alone or the decoction without wine 〈◊〉 a remedie far more certaine than the wine of eye-bright as I my selfe haue proued â—y experience in as much as the Wine by his vapours doth fill the braine and proâ—ureth rheumes and therefore if you would auoid these inconuenienees you must â—elay your Wine vvith the vvater of Fennell or mixe Sugar therewith 〈◊〉 de â—illa-noâ—a aâ—â—irmeth that by the continuall vse of this heâ—healed an old man which â—â—ad alreadie wholly lost his sight by the often vse of the leaues of this hearbe as well 〈◊〉 as drie as well in his drinke as in his meat Veruaine as well the male as the female must be planted of roots in a moist soile â—nd that it may grow the fairer it requireth to be remoued and that into a place of â—he like nature and qualitie Besides the helpes that this hearbe affordeth vnto vveake eyes it is also good aâ—ainst the paine of the head teeth and vlcers of the mouth and principally in the â—â—fections of the skinne as the itch the tetter the flying-fire the ring-worme the â—prosie the Gangrena and Shbaâ—lus if it bâ— vsed in manner of a bath 〈◊〉 in manner of a foâ—entation made with Fâ—mitorie in Water and Vinegar Elicampane must not be sowne of seed because the seed hath no power to 〈◊〉 but it must rather be planted of the young sprouts pulled gently from the 〈…〉 that in a verie well tilled ground and which hath beene manured not verie 〈…〉 yet ouershadowed It is good to plant it in the beginning of Februarie leauing 〈◊〉 foot distance betwixt plant and plant for it hath great leaues and the roots do 〈◊〉 verie much as doe the young sprouts or roots of Reed The Wine wherein the root of Elicampane hath steept for the space of four◠〈◊〉 twentie houres is singular good against the colicke as we haue alreadâ—e said in 〈◊〉 first booke the juice of the root is singular good to continue and keepe the 〈◊〉 and beautifull hew of women The decoction of the root is likewise good 〈◊〉 â—â—joyce the heart and to prouoke vrine and the termes of women as also to 〈…〉 to spit out but then it must be vsed inwardly and whiles it is new and greene 〈◊〉 when it is old and drie it is fit to be vsed outwardly and not to be taken into 〈◊〉 bodie Dittander which hath the tast of pepper and mustard for which cause it is 〈◊〉 of the Latines Piperitis must be planted before the first of March cut as the 〈◊〉 but not so oft for feare it should die with cold It will continue two 〈◊〉 prouided that it be carefully weeded and dunged it continueth in many 〈◊〉 whole ten years and it cannot easily be destroyed The root of Dittander stamped with Hogs-gâ—ease or with the root of 〈◊〉 and applied in forme of a cataplaâ—me vnto the Sciatica doth cure it throughly It taketh away the great spots freckles and scales or pilling of the face by 〈…〉 the thin skin wherein these are fixed and as for the rawnesse left after the away of this skin it is healed easily with ointment of Roses Great Celandine groweth in euerie ground so that there be any shadow 〈…〉 and it would be sowne in Februarie and may so continue ten yeares so that â—waies after it hath cast his seed the stalkes thereof be cut downe within 〈…〉 of the root The juice of the flowers mixt with honie or womans milke or some othe◠〈◊〉 asswage the sharpenesse of it doth take away the spots in the eyes 〈…〉 scartes and vicers healeth the ring-wormes and itch of the head and the 〈…〉 the haire of little children The Alchymistes doe make great account of it 〈◊〉 their extractions of mettalls Some say that the old Swallows doe recouer the 〈◊〉 of their young ones being pore-blind by applying vnto their
no frost almost 〈…〉 hurt it especially the root for when it is once taken it putteth forth continually 〈◊〉 and boughs along the plant The wood is principally commended for that it assuageth and diminisheth 〈◊〉 spleene in such as haue it stopt too full of melancholicke humours and hence 〈…〉 that many troubled with that disease doe eat and drinke in vessells made of 〈◊〉 wood thereof And some likewise doe counsell to giue swine that are troubled 〈◊〉 too much fulnesse of the spleene water to drinke in their â—â—oughâ— hauing first â—â—â—ched therein coales made of the wood of Tamariske The decoction of the 〈…〉 damaske raisons in good for leprous persons and such as haue their spleene 〈◊〉 as also for the pockes Bastard Sene called of the Latines 〈◊〉 delighteth in a fat ground and well battilled with Sheepes dung It groweth not planted but vpon seed and it is meet that the seed be steeped first a long time in water euen vntill it begin to sprout The time to sow it is about the beginning of the moneth of Iune It must not haue any of the branches cut off nor be pruned or touched before the fourth yeare The fruit serueth to good vse for the fatting of Sheepe and maketh them to haue much milke it is good also to fat chickens bees goats and kyne Some take it to be Sene but they doe greatly deceiue and beguile themselues The Caper-tree in many countries groweth without any tilling â—n â—arable ground but where it wanteth if it must be sowne it must be in a hot countrie and a drie stonie and sandie place which shall before hand be inclosed with a little ditch which shall be filled with stone and lyme or else with fat earth for to be a fortresse and defence vnto it that so the roots of the Caper-tree and thereby all shoots that might grow vp from them may be kept from breaking forth and spreading further than this ditch for if they should be stayed and kept backe from spreading by some such meanes it would come to passe that within a small time they would ouer-runne the whole Garden and plant themselues in euerie corner of the same Notwithstanding the Caper-tree is not so noysome in that respect because it may be pulled vp as it is by inueniming I know not by what venimous humour or juice the whole ground and making of it barren It hath no need except a verâ—e little to be any way tilled or fashioned for it groweth well ynough without any thing done vnto it in â—ields and desart grounds It may be sowne in the Spring and Autumne The fruit of the Caper-tree as well the great as the small is good in a fallade to prouoke appetite cleanse the flegmaticke stomach and to take away the obstructions of the liuer but principally of the spleene the rind of the root and leaues haue the like vertue but more effectually Capers both the great and the small whiles they are yet greene and not salted doe nourish a great deale more both of them are in request not so much for that they are fruit as for their manner of preseruing which is performed either with vinegar or else with salt brine for Capers not pickled are of a verie sharpe and vnpleasant tast but the vinegar wherein they are preserued doth make them verie acceptable vnto the stomach but the great ones because they haue both more juice and more pulpe are a great deale better than the little ones though the little ones are more delightsome to the tast than the great ones because they are fuller of vinegar than the great ones Agnus Castuâ— seeing it commeth verie neere to the nature and condition of the Willow and of the same colour with the leaues disagreeing onely in smell craueth to be planted in a watrie place where there is much shadow or at the least to be oft watered The leaues seed and flowers are singular good for them which would liue chastly taken inwardly or applyed outwardly for some say that the leaues 〈◊〉 or â—lowres put into little bâ—gges and applied vnto the reines in bed do helpe to keepe the chastitie of the bodie which is the cause that in many countries it is seene planted almost in all the Monkeries The decoction of the leaues is good against the sealding and burning Vrine as well in drinking as in fomenting it as also against the obstructions of the liuer spleene and matrix If you carrie a branch of Agnus Castus about you you shall not grow wearie no not after much trauell The fume thereof taken in at the secret parts of women doth quench the vnsatiable lust and burning desire vnto venerie and carnall copulation Beane-tree or S. Iohns-bread bearing a long flat and broad fruit like vnto that of Caâ—â—ia would be planted of new shoots in Februarie and Nouember in a drie ground lying open vpon the Sun and where as there are verie deepe ditches made It may also be grafted in a Plum-tree or Almond-tree in any case you must neuer thinke vpon the sowing of it because so it would neuer beare any fruit but would die verie quickly it must be oft watered The Codâ— are good either to fat children or â—winâ— but not so fit to feed men withall It is true that the fruit doth loosen the bellie gently as it were after the manner of Cassia There 〈…〉 sorts of the Date-tree some beare fruit and some 〈…〉 and of the fruitfull some beare a reddish fruit and some a white and 〈…〉 gray Furthermore some are males and some females some are high and 〈…〉 some are stooping downe and but low and therefore called the little or 〈…〉 tree and some of a middle size betwixt both but howsoeuer they differ yet 〈◊〉 they agree that they all desire a hot ayre a great deale more than temperate for in a hot Countrey it bringeth forth verie faire and ripe fruit and of it selfe is 〈◊〉 kept and preserued without anie fâ—rther paine or â—are except it be about the 〈◊〉 of it where in a temperate Region it either ripeneth not his fruit or 〈…〉 none at all It craueth a 〈…〉 and nitrous ground foreseene that it be 〈…〉 moist and this is the cause why it â—roâ—pereth well vpon the Sea coast and if the ground where it be planted be not such it must be watered with salt water 〈…〉 brine It is planted of small Plants with roots in Aprill and May the Plant being well layd about with fat earth Some also sow the new stones of Dates and they bring forth their trees in October two cubits deepe in the ground and that mingled with ashes and well enriched with Goats dung and the sharpe side of it must be vpward it must be watered euerie day and euerie yeare there must be â—alt shed 〈◊〉 it or else which is better that it be oftentimes watered with water that is 〈◊〉 salt Againe that it may grow high and faire it
colour pleasant smell pure neat and shining in euerie part sweet and verie pleasant to the tast and yet notwithstanding this hauing a certaine kind of acrimonie or sharpenesâ—e of an indifferent consistence betwixt thicke and thinne hanging together in it selfe in such sort as that being lifted vp with the fingers end it keepeth together in â—aner of a direct line without any breaking asunder for it should argue it selfe to be either too thick or too thinne if it should not hang together but breake or else to haue some other vnequall mixture It must not be long in boyling and yeelding but small store of scum when it doth boyle aboue all it may not exceedingly smell of Thyme though some as I my selfe doe know doe greatly esteeme of such And that which is gathered in the Spring or Summer is much better than that which is gathered in Winter White Honey is not of lesse goodnesse than that which is of a golden yellow so that there accompanie it the other marks of goodnes such as that is which the Spaniards and men about Narbona doâ— send vnto vs being verie white and 〈◊〉 firme and hard and therefore better without all comparison than anie other 〈◊〉 of Honey Honey the newer it is the better it is cleane contrarie to Wine which is more commended when it is old than when it is new This also is to be marked in Honey 〈◊〉 as Wine is best at the mid-Caske and Oyle in the â—op so Honey is best towards the bottome for by how much Honey is more firme and heauie so much it is the 〈◊〉 as being the sweeter The vse of Honey serueth for manie things it prolongeth life in old folkâ—s and in them which are of cold complexion that it is so we see that the Bee which is 〈◊〉 little creature â—eeble and weake liueth nine or tenne yeares by herâ—eeding vpon Honey The nature of Honey is to resist corruption and puâ—â—ifaction and this is the cause why Gargarismes to cleanse and mundifie the vlcers of the mouth are 〈◊〉 therewith Some make a distilled water of Honey which causeth the 〈◊〉 is fallen away to grow againe in what part of the bodie soeuer it be CHAP. LXX The manner of preparing diuers sorts and diuers compositions of Honey THere is such excellent vertue in Honey as that is preserueth and defendeth things from puâ—â—ifaction and corruption which is the cause that when anie are disposed to keepe Rootes Fruits Hearbes and especially Iuices it is ordinarily accustomed to conserue them is Honey whereupon it commeth that wee vse these names Honey of 〈◊〉 Roses Rosemarie-slowers Damaske-Raiâ—â—â—â— Myrtles Anacardâ—â— Buglosse and such like which are made with iuice and Honey of which onely we will 〈◊〉 in this place The Honey of Violets Roses Buglosse Mercurie and Rosemariâ—â—flowers 〈◊〉 all prepared after one sort Take of the iuice of new Roses a pound of pure 〈◊〉 Honey first boyled and 〈◊〉 tenne pounds boyle them all together in a Caldron vpon a cleere fire when these boyle adde vnto them of new Roses yet 〈◊〉 cut in sunder with Scizars of Sheares foure pound boyle them all vntill the iuice be wasted stirring them often with a sticke this being done straine them and put 〈◊〉 in an earthen vessell for to be kept for it is better and better after some time Otherwise and better and ofter vsed Stampe in a Mortar new Roses adde like 〈◊〉 of Honey and set them in the Sunne the space of three moneths afterward straine them and boyle the liquor strained out to the thicknesse of Honey Otherwise 〈◊〉 equall parts of Honey and of the manifold infusion of new Roses boyle them all 〈◊〉 the consistence of a Syrrup looke how manie times the more double the inâ—usion of the Roses is by so much the Honey of Roses will be the better and this same is 〈◊〉 most fit to be taken at the mouth as the first and second are for Clysters Or 〈◊〉 take new raw Honey before it euer boyle or hauing but lightly boyled and 〈◊〉 thereto some quantitiâ— of sweet water red Roses that are new and newly 〈◊〉 in the shadow their white taken away and a third part of Honey put them all together in a glasse-vessell or earthen one well glassed which being close stopped shall be set in the Sunne and stirred euerie third day and thus you may fitly prepare Honey of Roses and Rosemarie-flowers a great deale better than after anie of the 〈◊〉 waies Honey of Myrtles is made with a pound of the iuice of Myrtle-tree and 〈◊〉 pound of Honey all boyled together vpon a small fire The honie of damaskes raisons is thus made Take damaske raisons cleansed from their stones steepe them foure and twentie houres in warme water and after boyle them to perfection when they haue thus boyled straine them through a strainer verie strongly and after that boyle them againe to the thicknesse of 〈◊〉 Mel Anacardinum is thus made Stampe a certaine number of the fruit Anacardia and after let them lye to steepe for the space of seuen daies in vinegar but on the eight boile them to the consumption of the one halfe afterward straine them through a linnen cloth the juice that is strained out must be boyled with like quantitie of honie The manner of making honied water Take one part of honie and sixe parts of raine water put all together in a little barrell well pitcht and sâ—opt aboue that 〈◊〉 no 〈◊〉 at all may enter in at it afterward set it out in the hottest weather that is as in Iulie but out of all raine and leaue it so about 〈◊〉 daies but with such prouâ—â—o as that you turne the barrell euerie eight daies to the end that the Sunne may worke on all sides of it To make it more effectuall and of greater vertue it will be good in quincetime to mixe therewith the juice of quinces in such quantitie as that there may be for eâ—erie pound of honie a quarter of a pound of juice of quinces Some before they put the honie and water together into the barrell boyle them together vpon a cleare fire or vpon coales without smoake they scum the honâ—e and boyle it to perfection which they gather by casting an egge into it which if it swim aboue then the honie is sufficiently boyled but and if it sinke then it is not boyled ynough The Polonians Muscoâ—â—es and Englishmen doe make a drinke hauing the 〈◊〉 of a honied water which is farre more pleasant and more wholesome than many mightie wines and it is called Mede They take one part of honie and six parts of raine riuer or fountaine water they boyle them together and in boyling them take off the seum very diligently and continue the boyling till the halfe of the whole be consumed being cooled they put it vp in a wine vessell and after adde vnto it â—ix ounces of the barme of ale or beere to
and sience belonging thereto and so verie speedily graft it altogether vpon the braunches of another Tree cleauing the barke into three or foure and fastening it thereto verie close and strait and vnto the head of the stocke if so be that the morsell goe into the barke of the other without hurting of his owne barke it being thus grafted will take without any other thing or preparatiue notwithstanding it would doe no euill to put tough â—ome or earth tempered thicke vpon the said joynt and to tie it well with some little peece of Woollen cloth about the morsell not touching the eyelet in any case In Iune and Iuly you may graft in this manner on high vpon braunches without vsing of any band thereto and when this morsell hath well taken some doe vse to cut off that part of the branch that is aboue Some graft vpon poles after this manner vvith a French wimble they pearce a pole of Willow or other white wood in many places but with this caueat that the holes be halfe a foot one from another afterward they put in these holes thus pearced great store of shoots of such Trees as they are disposed to graft and thus they set them in the ground in such sort as that nothing but the end of the shoot is seene alter which if so be they take the pole is broken and they remoued into other places Some there are that make impes of Peare-trees and Apple-trees in a greene lath of vvitch-bazell where they put their grafts betwixt the barke and the wood and going afterward to chuse a moist place therein they burie the said greene lath halfe a foot deepe leauing the shoots a foot long of which they gather some impes which they cut away as also the band of the lath where they are grafted and transplant them 〈◊〉 other places where it liketh them best but this is not counted the surestand most infallible way In Normandie likewise they make plants of sprigs and new braunches growing vp from the â—eet of the Peare-trees and Apple-trees these they cleaue in foure quarâ—ers and in the middest of them they put the end of a Barly care or else a Beane and 〈◊〉 reported by that meanes to breed good and naturall trees without any other maâ—ner of grafting of them but I am of opinion that neither the Beanes not yet the Barly doe any good for the helping of them to take root because that commonly â—uch sâ—ockes as are planted doe not put forth root at the end of the foot but higher 〈◊〉 almost euen at the top of the earth there being the most nourishing part of the â—arth Some put young braunches and sprigs into the ground yea and the thin rindes of â—lum-trees which afterward take root and thereupon they plant abricots but this â—ommonly happencth in a moist good and fruitfull soyle Some doe ordinarily plant stockes of the Garden-quince-tree and graft Peare-â—rees thereon as also Apple-trees and great Peaches the fruits whereof tast as if they â—ere Peach-plums but they must be grafted halfe a foot within the ground because â—hey neuer haue any faire trunke and being grafted thus low the graft will put forth â—oots of it selfe which will make it endure and continue the longer time Some haue likewise found out a way to graft the vine which is a verie singular â—nd profitable thing for hauing a vine that is not of a good plant you may by grafâ—ing of it soonet come to haue fruit than by pulling of it vp and planting another 〈◊〉 the place Some graft vpon the foot of a plant which is a great fault because that at the most â—rom thence they cannot gather aboâ—e two or three impes putting things also in adâ—enture as well by reason they are not sure that they will take as also because that the â—ranch is not strong ynough to defend it selfe from the wind Notwithstanding seeâ—ng that the vine taketh root of it selfe you may make a triall what it will doe by grafâ—ing it vpon a branch after this manner Make a great pit like as if you would burie some Tree then make your choyce â—rom the foot or stocke of some vine which pleaseth you not of certaine braunches â—hich you shall find fit and meet to receiue grafts whâ—ther they be new wood or of two or three yeares growth cut them off and cleaue them some three or foure fingeâ— euen vp vnto some ioint then sharpen the other branch which you meane to graft and sticke it in the cleft of the other ioyning together the rind of the clouen one 〈◊〉 euerie side in such sort as that they may seeme to be but one wrapping round aboue some mosse and after binding it vp with some pack-thread or else with Ozieâ—◠〈◊〉 well Hauing thus done prepare a place where you will set it and lay donâ—â— your your graft after the manner and fashion that you vse in propagating then lay alide Horse dung not throughly rotten vpon the place where you haue joyned the 〈◊〉 branches By this meanes of one Vine-stocke you shall make manie turning in the earth vpon your grafts of the stocke of the Vine as is done when one layâ—â—h Vines in the ground Afterward acquaint your grafts with little stakes as is vsed in propagating and these impes doe thriue and grow as well as the propagated and 〈◊〉 fruit as soone You may likewise make the like kind of grafts vpon Pomegranat-trees Nut-trees Rose-trees and other such like low and little trees CHAP. XVIII Speciall obseruations of grafting planting and sowing of Trees for to haue exquisite fruits thereof IF you graft a graft that bringeth forth a late fruit vpon a tree that bringeth forth an early fruit the graft will bring forth an early fruit in his kind as and if you graft a Peach vpon a reclaimed Mulberrie-tree it will come two moneths sooner The same will come to passe if you graft vpon a Vine stocke or a blacke Vine vpon a Cherrie-tree or a Medlar-tree vponâ— Goose-berrie-tree or reclaimed Mulberrie-tree The cause of this hastened 〈◊〉 is the nature of the tree whereupon you haue grafted which being the onely 〈◊〉 to the graft and being of a timely fruit in respect of the nature of the graft doth 〈◊〉 and bring forward the fruit On the contrarie if the tree be of a late fruit and the graft of a timely the graft will afterward bring forth late fruit in his kind and staying after his due and wonted time as if it be an Apple-tree vpon a Quince-tree 〈◊〉 Apples will proue to hang on the tree till Nouember and will take so much after the nature of the Quince-tree as that they will keepe two yeares By how much the 〈◊〉 you graft vpon a tree of the same kind and condition that the graft or bud is Apple-tree vpon an 〈…〉 an Apple-tree a reclaimed one vpon a reclaimed one or a wild 〈◊〉 vpon a wild one by so much the fruit becommeth greater and is of a
vnto it neither need you feare that it should be salt for though you should put much salt into it yet the oyle would take no taste of it To keepe oyle from becomming ranke melt vvaxe with oyle in equall quantitie and therein mingle fried salt then put it all in a vessell of oyle and this same composition serueth also to mend it if it be alreadie ranke Anise cast into the vessell performeth the same If the oyle be troubled purifie it at the Sunne or fire or else cast into the vessell boyling water prouided the vessell be not weake and in hazard of bursting If the oyle be full of filthinesse frie salt and cast it hot into the vessell the pine not burned or the lees of oyle dried and parched and cast into the vessell of oyle doth the like If oyle haue got any stench or other euill smell poune greene oliues and cast them into the oile without their stones or else cast in the crums of barley bread mingled with grained salt or else inâ—use in the oyle the flowers of melilot If the oyle be corrupt and putrified hang in the vessell a handfull of the hearbe coriander and cast in besides of the same diuers times if you perceiue that the putrifaction is not taken away or which is better change the oyle his vessell you shal likewise amend this fault if you take grapes and after you haue taken out the kernels stampe them and make them into lumpes to put into the vessell and ten daies after change the oyle his vessell Oyle will be verie cleare if you stampe the barke and leaues of an oliue-tree with salt put in all in a little knot or nodule and hang the same in the vessell To make sweet smelling oyle take Virgines oyle which is that which first runneth downe from the presse without the weight of the presse forcing it into it cast of the fine powder of bay-tree-leaues the rootes of aller and cypres the roots of coâ—nâ—lag or some other sweet smelling things such as you are disposed all being dried and made into fine powder stirring the vessell well afterward put in salt finely powdred and set out the vessell in the Sunne for the space of fifteene daies or else set a vessell well couered for feare that the oyle should spend it selfe in a caldroâ— of boyling water let it stay therein the space of three houres to boyle at a little sire after take it out and let it rest some time vntill you perceiue all to be incorporated together then straine the oyle and reserue it in some vessell well stopped for your vse Furthermore you must know that as the bottome in honie and the middest of Wine so the vppermost part of the oyle is alwaies the best the reason shall be deliuered in the treatise of Wine in the sixth Booke As concerning the properties of oyle it hath a singular vertue applied outwardly as is to be knowne by the answere of Democritus vvho being asked of the meanes to liue long and to preserue ones bodie in good estate and plight said If you arme your selfe without your bodie with oyle and within with home And this is the cause vvhy Hanniball gaue in charge vnto his souldiers passing the mountaines that they should arme their bodies vvith oyle to keepe them from the injuries of the cold in like manner the men of auncient time to make their bodies the more nimble and readie to all actions and motions caused all their bodie ouer to be annointed with oyle before they were to goe into the bathe in like sort also their vvrastlers and champions before they entred the combate did annoint all their bodie oâ—er with oyle not onely that they might not be so easily taken hold of in wrastling but also to haue their whole bodie the more nimble and obedient and their members the more lustiâ— and strong As concerning within the bodie oyle hath no lesse vertue than vvithout for that if it be taken inwardly it softeneth the bellie subdueth the malignitie of venimes and causeth vomiting speedily furthermore if any venime or burning haue pitcht and setled it selfe vpon the skin and begin there to exulcerate or worke his further mischiefe for the staying of the fiercenesse and malignitie thereof there is nothing better than to lay a little liniment of new oyle thereupon Oyle powred vpon vvine or any other liquor keepeth it from spending it selfe In like manner the Vinteners wise ynough to keepe white Wine from waxing red are vvont to cast vpon it a pint of Oyle-oliue Oyle is altogether enemie to plants especially gourds and cucumbers which dye presently if a man place neere vnto them any vessell of oyle or if that he which dresseth them be oylie as vve haue said in the second Booke The lees or grounds of oyle are good to make a mortar with to lay the floores of corne garners because such a morter chaseth away Mise lees also are good to keepe instruments and yron tooles from rusting oxen are helped to a good appetite by hauing their fodder besprinkled with oyle lees oyle lees are good to annoint the bottomes of chests wherein clothes are to be laid for they driue away mothes they are good also to giue light vnto the familie with some wood to keepe sheepe from being scabbed if they be annointed with the lees of oyle as also to heale such as are alreadie scabbed to cause vvood to burne and slame without smoake CHAP. LII How the Oyles of other Fruits and Seedes are made by expression THere are many other seeds and fruits which doe yeeld an oylie liquor by expression and that after the manner of the Oliue that is to say royall Walnuts Filberds Nutmegs Almonds both sweet and bitter the Indian nut Anacardies Peach kernells the kernells of pine Apples Abricots Cherries Plums Pistaces Linseed Rapeseed Mustard-seed Hempe-seed the seed of Poppie Heâ—bane Burnet Citrons Oranges Apples Peares Cucumbers Gourds Melons Citrulls and other such like whereof vve will speake particularly to the end that we may giue to know what course is to be taken and what maner and order is to be kept in euerie particular The oyle of sweet Almonds is thus prepared Pill the Almonds after that they haue sleept some time in warme water pound them in a morter of stone or marble with a woodden pestle and make them vp in lumpes or little loaues which you shall knead and vvorke with your hands at the vapour of vvarme vvater a long time if you like it not better to warme them vpon hot ashes or hot sand for the space of an houre or in the Sunne the space of fiue houres or else put them in a glasse vessell vvhich shall be vvarmed at the vapour of boyling vvater in a caldron after put them in a haire cloth or hempen bagge for to presse in a presse that hath his planke hollow and bending downeward or betwixt presses whose plankes you
by the sequell Oaten bread is not commended both because the imploying of oats that way were to rob cattell of their due food and prouander a great argument of famine as also because such bread is of an vnpleasant taste It is better to vse oatmeale made of oats freed from their huske as we haue said before in the treatise of pottage vsed either in flesh time or in the time of Lent Bread made of millet and panicke is very common in Bearne and Gascoigne not only amongst the vulgar sort but also in the houses of great Lords but these do vse it rather for daintinesse sake or for want of a good stomach than otherwise it is verie drie light and easily crumbling and so fit for to drie vp a stomach and bodie that is very moist It is pleasant in tast when it is new and well baked especially when it is eaten comming hot out of the ouen for then it tasteth and eateth with a maruellous pleasant sweetnesse Likewise in countries where such bread is made account of the bakers carry it presently after it is drawne into the towne and cry hot millet bread hot but after it is become hard it looseth all his grace Bread made of pure and cleane meslin is very good to be eaten according to the mediocritie of the substance thereof in such sort as that many compare it with the bread made of Similago which was in old times the best and most excellent wheat that was There is no regard to be made of the bread made of the bran which commeth of the meale that hath its flower taken from it and is commonly called meale bran it is better to leaue it for the hounds or sheepherds dogs or such as serue for the keeping and watch of the house In England and other places they make a great and profitabe vse of this meale as namely a certaine bread which they call horse-bread and is so generall among them that you shall not find an Inne Ale-house or common Harbour which doth want the â—â—me how excellent good and wholesome it is for horses I will not boast because the bran is naturally hot and burning of it selfe and breeds many inflammations and hot diseases amongst horses yet certaine it is it will feed much and for trauelling horses it is a good food and well allowable during their labour or time of trauelling but in their time of rest not so good nor wholesome especially that which is of the common or worse sort for you must vnderstand that there be two kinds of this common horse-bread the first kind of it is that which is made of Branne or Chyssell onely and knoden with cold water without any mixture of other meale with it more than that which they mould it in which seemeth onely to bind the chissell together which otherwise would fall in sunder the other kind of bread is when they take two bushells of Branne or Chissell and adde vnto it one bushell of beane or pease meale and â—o kneade it vp in water scalding hot and after the 〈◊〉 are moulded to roule them in spelted beanes crusht and brused in a mill and so bake it well This bread is not altogether so vnwholesome as the former and may very wel serue to feed horses with all the yere for it is both hartie and strong only a little too heauie which maketh it hard of disgestion and so more hurtfull to horses of tender stomaches or such as want exercise which is the onely meanes of speedy â—â—â—cuation Soft bread otherwise called of the French Painmâ—llet or Pain de 〈◊〉 is to be made for none but great Lords Bisket bread made of the flower of white meale is for such as take the dyet Bisket made of rie and such other graine of the inferiour sort is for mariners and such as are besieged in townes The spiced bread is for such as are sweet â—oothed and liâ—ourishly giuen The most excellent and best bread of all other if you haue need at any time to make choice is that which is made of good and pure wheat that is new not old not corrupted or any way spoyled moist or long kept hauing beene well ground well sifted well wrought into paste with good store of leuen and sufficient quantitie of riuer or spring water rather than that which is taken out of Wells but neuer out of â—ennes pooles or fiâ—h ponds nor yet out of troubled dyrtie muddie vncleane or salt water being well raised and throughly kneaded and turned on euery side and let rest certaine houres being wel couered and somewhat salted of a reasonable masse of paste not too exceeding great that so it may take the heat of the fire equally on euerie side as well aboue as below which is baked in the ouen with a reasonable fire and such a one as did burne cleare feeding vpon wood rather than vpon straw stubble reed rotten or medicinable wood which is indifferently baked so as that by ouer much and long baking the crust is not scorched not the sweet iuyce of paste which is as it were the life and substance of the meale is not spent and consumed or so as by too slight and slender baking the inner part of the bread remaine raw and so become a heauie and burthensome bread vnto the stomach very hardly to bee digested and ingendring great store of windinesse and spettle drawne out of the ouen in time and place and set vp where there is a good aire and not in any filthie or stinking aire that there it may euaporate the superfluous moisture that is in it Such bread hauing beene thus prepared and ordered must not bee eaten too hastily as when it is new baked nor yet the same day but the day following in Sommer or the third day after in Winter for new bread especially that which is hot doth reâ—aine a great part of the moisture clamminesse and 〈◊〉 which 〈◊〉 had in the kneading and to being eaten new would procure the inflamation and puffing vp of the stomach prouoke thirst be hardly digested subuert and ouerthrow the stomach and cause obstructions in the liuer and inward parts It is true that physitians do greatly commend in faintings and swounings the smelling of the 〈◊〉 part of the loafe comming new out of the ouen and sprinkled with wine Old baked bread especially that which is three or foure daies old looseth all its best grace and sauour and in steed thereof falleth into drienesse and hardnesse and so becommeth hard of digestion passeth slowly downe into the bowells causeth costiuenesse and begetteth a melanchollie iuyce and nourishment The crust of bread notwithstanding it be of better taste and relish than the crums and that the commoâ— people do thinke that it maketh a stronger bodie yet it ingendreth a cholericke adust and melancholie iuice and that is the cause why in houses of great personages they vse to chip their bread What quantitie of bread must be eaten
others who like children are of a hot and moist temperature and constitution because that by his vaporousnesse it filleth the braine and doth infinite hurt and mischiefe Plato in his precepts of ordering a Commonwealth commaundeth children to be kept from vvine till they be fifteene yeares old and his reason is for that fire must not be added vnto fire from fifteene vnto fortie he permitteth the moderate vse thereof and after this age he aduiseth to drinke much and that very good for the mitigating and qualifying of the discommodious troublesome and noysome occurrences which may happen in the life of man And this his opinion is not altogether to be reiected for as vvine is altogether enemie vnto children so it maketh recompence in the good it doth vnto old persons Plinie saith That vvine hindereth those which prepare themselues to doe speake or enterprise any good thing and this was the cause why Plato forbad the vse of vvine to sage and learned men except it were in their feasts or sacrifices The Romans for sundry reasons did likewise forbid the vse of vvine to women and seruants We reade in histories That the vertues of many famous and great personages haue beene obscured and eclipsed by the vse of vvine Of this wee haue Lysander Captaine of the Lacedemonians for a vvitnesse who was a prudent wise and good disposer of all his matters and affaires saue that of the vse of vvine Antiochâ—â— the great Demetrius lying for a pledge and hostage at Rome Alexander of Macedonie Dionysius the younger the tyrant Zenocrates the Philosopher Anacreon and Alcaeus the Lyricke Poets and Aristophanes the Comedian Ennius Marcus Antonius Triumuir Cato Vticensis and such others For this cause the Locri inhabiting the Promontorie Zephirium in Greece as Athenaeus recordeth thought it to be an offence worthie death for to drinke vvine Of the same opinion at this day are the Sarazins moued thereto as well by Mahomets law as also by the imitating of the ancient custome of the Gentils and Arabians Let vs then conclude that vvine not onely in excessiue quantitie and by reason of his vaporousnesse doth cause all the annoyances alreadie set downe but that also in respect of his heat and drinesse it is most pernicious vnto hot and drie natures as also vnto hot and moist ones if it be not well dilayed especially if it be continually vsed though it be taken in neuer so moderate a quantitie And yet notwithstanding more or lesse according to age custome and manner of liuing the season of the yeare and constitution of the ayre because that in old folke and all such as in vvhom crude flegme and melancholike iuice doth abound his heat and drinesse is in such sort rebated that for the most part it is vsed of them very safely and securely both as a well nourishing and likewise as a good Physicall helpe especially in Winter and cold Countries You must therefore in all sorts of natures so temper all his noysome qualities by the mingling of water as that it may be taken with the least hurt that possibly may be When as therefore the vvine is mixt with the water the parts both of the one and the other are broken and parted as it were into small inuisible portions vvhereupon there ariseth betwixt them both a mutuall doing and suffering and their qualities so confounded and becomming one notwithstanding their former contrarietie as that into how much the lesse parts the diuision is made by so much the more apt and easie they proue to be mingled and made one Whosoeuer therefore shall mingle vvine vvith vvater or vvater vvith vvine must first stirre them a long time and then before he drink them let them settle and rest a while because for certainetie the contrarie qualities of the wine and water will be so much the more repressed corrected rebated and vnited by how much they are the longer time and the more exactly mingled together Although that if we will examine the things a little neere we shall â—ind that euen wine delayed ceaseth noâ— to offend and do harm if it be taken in ouer great quantitie or at vnseasonable times especially of such as are of a hot and drie disposition as we shall declare hereafter But this is enough which hath beene said of wine in generall now let vs examine all the particular differences of the same The differences of Wine IN wine wee are to consider the colour relish smell facultie and consistence for from these are taken and gathered the principall differences of Wine As concerning the colour some is white some of a light some of a sad yellow some betwixt red and white like to the colour of honie other some of a deep red and others of a pleasanter red blacke or darke shadowed White wine generally is of a thinner sâ—bstance than the red it is easily concocted and digested it pierseth speedily through the whole bodie worketh more vpon the veines but noâ—risheth lesse That sort of white Wine which is thinne hot and full of Wine is concocted and distributed more speedily than any of the rest purging the bloud by vrine but it offendeth the head most of all especially French white Wine Water by reason of its coldnesses and red or darke shadowed Wine by reason of its thicknesse doe slowly passe away by vrine The contrarie is found in white Wine especially such as is of a thin substance and which is hot That which is of a deepe yellow or somewhat inclining to a yellow hath his vertues approching very neere to those of the white Wine Red Wine is woont to be more slow of concoction than all the rest as also to bee distributed throughout the whole bodie or carried away by vrine because it is of a grosser substance than any of the rest but yet to recompence these discommodities withall it nourisheth more and offendeth the head lesse The lighter red Wine holdeth the meane and middle catch of all the rest White Wine which is of a thin and waterie substance without any verdure or sharpnes of tast such as we haue great store of here in our countrie is likewise of an easie digestion and quickly passing and distributed through the body and yet notwithstanding hurteth not the head neither increaseth any great store of heate in so much as that this kind of white Wine is more wholesome and safe both for the sound and sicke than the white Wine which is thinne and full of Wine in taste especially in persons that are fat and full bodied because it nourisheth lesse than all the rest Galen is of iudgement that red and thick Wines are turned without any great paine into bloud and so next vnto them the blacke or deepe red and grosse wines if so be they be accompainied with some small smatch of sweetnesse and next vnto these which are of a light red those which are of a deepe red thicke substance and astringent facultie nor for that they can be digested
more easily or distributed more speedily than white or yellow Wines but because that being once concocted in the stomach and sent vnto the liuer they are easily changed and turned into bloud notwithstanding they seeme not the least remoued and differing from the nature of the same for white and yellow Wines of all other are woont to be the speediliest concocted in the stomach and to bee conueied vnto the liuer but they yeeld lesse store of bloud then those which are thick and red and so doe fat lesse Wherefore yellow Wine or the redlike Wine being of a thinne and pearsing substance by how much it approcheth the neerer vnto the faculties of thinne white Wine by so much it begetteth the thinner and more fluent bloud and therewithall hot if it be hot or temperate if it bee waterish and weake such as the Grecians vse to call Oligophorum which signifieth a Wine admitting but small quantitie of water to be mixed therewith yea a reasonable cold bloud if it be yet somewhat greene and vnripe But the deepe red Wine which is harsh and rough whereas for its thickenesse it is profitable to comfort the loose and wearish stomach but nourisheth not much so in like manner it increaseth and redoubleth the obstructions of the liuer spleene and reines as also it maketh a thicke 〈◊〉 and melancholike blood so withal begetteth many melancholike diseases The red wine that is somewhat cleere and thin seemeth to hold of both and so standeth as a meane betwixt them both Wherefore Dioscorides following the opinion of Hippocrates hath rightly said that deepe red wines were thicke and of hard concoction and digestion for all thicke wines whether they be of a deepe or light red do nourish to speake the trueth aboundantly and fat the bodie but they put the stomach to more paine in concocting of them than those which are somewhat cleere and of a thinne substance Furthermore they being of hard digestion and distribution and not easily passing away by vrine through the long and continuall vse of them they ingender flatuous swelling and windieneffe in the bellie and bowels Wherefore yellow and white wines that are of a subtile substance and very ripe are to bee better accounted of and esteemed as more wholesome for all such as haue need or desire to bee heated as old folkes flegmaticke and melancholike persons that be cold of nature as also for them that lead their liues in idlenesse in cold coâ—â—tries and cold seasons as in Winter heapinging vp great store of supâ—rfluities and raw humours in the veines for they are likewise more profitable for the furtâ—â—rance of concoction to bee made in the stomach liuer and veines than those which are waterish and sweete but very many times they offend and hurt the head and sinewes and make a full braine for this cause they are enemies and contrarie to such as are hot by nature or haue a moist braine or their sinewes and ioinâ—â— weake and subiect to distillations for vnto such bodies the wines that are a littlered and somewhat astringent are farre more meete and conuenient because they bee not so fuming and therefore doe not charge the head so heauily But as for deepe red wines they are most fit and conuenient for diggers and deluers husbandmen dressers of vines and others which liue a toilesome and painefull life Wherefore white wines yellow red or claret and of those onely such as are of a subtile substance delicate and watâ—ie called of the Greekes 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 which is to say admitting but small store of water to be mingled with them are harmelesse to all and to be vsed with all safetie and securitie The white and yellow or redlike wines which are of a thin and subtile substance together with the claret weake waterie rawe and greenish being of a cold and moist temperature such as are very vsuall and common in the grounds about Paris do nourish the bodie very little and are harder to be digested than those which will beare but a little water but they coole and moisten more than the â—est and where as they nourish but a little they are said on the other side to make the body leane They bring not any detriment or harme vnto the head liuer reines or bladder but being long vsed they hurt the stomach bowels matrix and spleene very much and which is more are professed enemies to all such as are cold and moist by nature and especially vnto old folkes Contrariwise they are somewhat profitable for hot and drie natures and if naturall heat be strong they passe away and are euacuated easily by vrine and this is a thing that is common to all greene wines which are of a subtile substance The like iudgement is to bee had of diseases for as they are tolerated with all securitie in hot natures so in like manner they prolong and increase cold diseases And thus sufficiently as it seemeth vnto me concerning the nature qualitie and vse of wine gathered from the colour thereof As concerning the relish some wines are sweet some sharp some bitter some rough and harsh some sower and tart and both of them astringent others of a mixt nature betwixt sweet and rough others greene or greenish and these are very common and vsuall in the grounds about and belonging to Paris In generall all sweete wines whether they be white or red do nourish more than other heat indifferently prouoke thirst swell and stop through the much vse thereof the prnicipall parts but the liuer and the spleene more than all the rest especially if they be grosse and thicke for looke how much the thicker they bee so much the more vnwholesome they are Sweet wine saieth Hippocrates doth lesse burthen and charge the head then that which is strong and full of wine it lesse offendeth the vnderstanding also yea it looseth the bellie but it is not good for such as abound with colericke humours for that it prouoketh thirst and windinesse True it is that it is good for such as are much troubled with the cough because it raiseth vp flegme the more easily in all such except they be subiect to thirst and drinesse Sweet white wine is of a thinner substance than sweet red wine It helpeth spitting more than any other so that it bee not too grosse and thicke for it concocteth raw flegme in the brest it smootheth and maketh plaine the roughnesse of the inward parts and in that respect is profitable for the lâ—ngs reines or bladder being rugged or rough but in the meane time it hurteth the liuer because that as I haue here while said it swelleth and puffeth it vp and causeth obstructions therein It causeth thirst likewise in hot and drie natures because it maketh obstructions and is easily turned into choleticke matter as all other things are which are sweete Notwithstanding it procureth drunkennesse lesse than any other in as much as it offendeth the head but a little Dioscorides hath spoken
and waterish which the Grecians call 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 that is to say not admitting the mixture of any quantitie of water of which we will speake more amply hereafter being as it were like vnto water in thinnesse and colour and hauing little or no sent in them neither yet any manifest heate They nourish but very little for there is is but a very little of their substance turned into bloud but they cause great store of vrine and agree better than any other wines with all sorts of natures if wee may beleeue Galâ—n There are other weake waterish and greenish wines very ordinarie in this countrie which are hurtfull vnto old men and all other cold constitutions as hauing in them very small store of heate and yet sometime profitable vnto hot constitutions as in Sommer according to our former aduertisement There are others that are very good but hot and strong of an easie concoction and speedily distributed but nothing lesse vapourous than white wines whereupon they trouble the braine and make men drunken and so proue hurtfull to such as are rheumatike and subiect to distillations Such wines are brought hither out of Gascoigne very well pleasing princes and men of great estate all of them being of a yellow colour either deeper or lighter The wines of Ay as they are inferiour to them of Gascoigne in strength so they are better and without comparison more wholesome The grosse and thicke wines some of them are simply such and consist in mediocritiâ— and othersome are very grosse and thicke We haue heretofore declared that grosse wines are of a more hard concoction and slow digestion than other wines are but being once concocted and digested they yeeld a more firme and solide nourishment vnto the bodie And of them more than the rest such as are very grosse and thicke which for certaine are hardest to be concocted and digested of all others These sorts of wine for that they ingender many rebellious and obstinate obstructions are not fit to be vsed but of dressers of vineyards and such other as leade a toilesome life as wee haue declared before Such wines as are indifferent thin and indifferent thicke are profitable for many purposes and the rather in that they charge not the head as the strong wines do and those which are of subtile substance neither yet ingender obstructions as those which are thicke and grosse doe The wine called of the Grecians Oligophorum is the holesomest of all others Wine smelleth well or else nothing at all The odoriferous wines are very apt and commodious for the begetting of good humours and to recreat and fetch againe the powers of the bodie but they assaile and charge the head especially if it be of a subtile substance and of a reddish or yellowish colour or of a deepe yellow they are also more hot than the other sorts of wines For that which is such doth help very much for the making of concoction easie and for the begetting of fine and subtile bloud but it filleth the head full of vapours and heate and greatly offendeth the sinewes and vnderstanding whereupon it proueth very apt to cause headach and a world of rheume The wine that hath small or no smell no not any more than water is called waterish Such vtter depriuation or want of smell in wine is a mightie note and most certaine marke that the same is but a weake and cold wine as the strong and mightie smell of the same is a very notable signe of his force and strength Such wine as is neither of an ill smell neither yet without smell but hath a certaine sâ—inging and vnpleasant sent which it hath gotten either of the soile or of the vessell or by some other occasion is not good for any bodie For as nothing as Columella testifieth draweth to it strange and vnnaturall sents more speedily than wise In like sort nothing impaireth or communicateth his hurtfull qualities sooner to the heart and noble parts than wine when it is drunke Amongst wines some are generous and noble wines and therefore said to be full of wine contrarie to those which are waterish and admitting the mixture of much water These heate much hurt the sinewes make a full braine stir vp frensies mightily increaseth the heate of agues and to be briefe they are not delayed with a great quantitie of water and doe good but to a few There are other which are weake and for this cause called Oligophora and waterie These wines are of two sorts some greenish which haue a sensible cooling facultie fitting cholericke stomaches and hot countries if so be that a strong stomacke can beare them and of these wee haue spoken before others which are waterie and of a thinne substance not retaining any smell but agreeing with all natures be the stomacke neuer so weake and especially with those which are often tormented with the megrim or long continued head-ach they comfort concoction prouoke vrine and sweat and offend the head nothing at all more harmelesse than any other sort of vvine they may be permitted to such as are sicke of agues for that they cannot be said to be of any manifest qualitie as other vvines may for they are neither sowre nor astringent neither yet sweet or sharpe nor yeelding any kind of smell Of these kinds of vvine some as Galen saith grow in euery countrey and coast but much more in this of France than in any other the greatest part whereof doe participate a certaine greenenesse especially vvhen the yeares fall out cold and moist Such vvines are called of the Grecians 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 They are not any way noysome or hurtfull to the head but very profitable because as Galen saith they asswage and take away head-ach rising of the cruditie of the stomacke that is to say when the stomacke being weakened and as it were relaxed by the eating of some hurtfull victuals or by the drinking of some such like water is made the receptacle of some offending humour â—lowing thither from the whole bodie Which offensiue humour so contained in the stomacke becommeth corrupt and from that corruption sendeth vp burne and adust fumes vnto the braine which cause like paine in the head to that which commeth of fasting and from these annoyances the head is deliuered by the vse of this vvine vvhich by and by tempereth these putrified â—umes especially if the vvine haue any astringencie in it whereby the stomacke may be fortified and strengthened For such vvines doe by and by driue downeward that which is hurtfull in the stomacke carrying it along with it selfe and casting it forth and therefore verie auaileable for such as liue a loitering and sitting life and apply themselues wholly vnto the reading and studying of good Authors The differences of Wines according to the properties of the Countries IT remaineth now that we briefely discourse of the wines which we vse in Paris and those such as are either growne there or
brought thither out of other Countries and Regions The French wines offer themselues in the first ranke which growing in the grounds borders neere about Paris and the whole Isle of Fraunce and other places adioyning thereunto are amongst all others and aboue all others best agreeing with students Citizens of Townes and to be briefe with all such as liue a quiet idle and restfull life especially those which are made in well seasoned yeares or such as shew forth their seuerall qualities euerie one in his proper and due season For such wines doe not heat burne and dry the inward parts of the bodie as the wines doe which are brought vs from Gascoignie Spaine and other countries more hot vvhich by reason of excessiue heat and too great drinesse do burne the liuer and spleene in such as drink them Such wines doe not make a replete heauie or offended head with multitude of vapours as other vvines of Orleance doe In like manner such wines doe not load the bodie with superfluousnesse of serous excrements as doe the crude greenish wines which grow in these grounds in cold and moist yeares or which are brought vs hither from other cold Regions and Countries Such wines likewise ingender no obstructions neither doe they gather any quantitie of melancholike humour as doe the thicke and red vvines vvhich are sent vs by sea from Burdeaux These vvines vvhen they be through ripe they are of a very pâ—easant tast especially such as are yellow clarert and white which are of a hot dry temperature as other wines but not aboue the first degree or the beginning of the second on the contrarie the wines of Spaine Gascoigne and others such like are hot drie in the end of the third degree Wherfore these our French and natiue wines ought to be preferred before all strange forraine ones seeing they burne and heat the bowels inward parts ouer-much and that as wel for the vse of such as are in health as of those that being sicke are yet permitted their vvine Amongst these our French vvines some are white othersome are of a deepe yellow commonly called clarets or reddish vvines vvhich are the most wholesome of all so that they be not accompanied with any sowrenesse and harshnesse for rough harsh vvines and others which are greene if they become not ripe and mellow in time by the concocting of their cruditie greenenesse they stand for things not fit to be vsed of any but rude and rusticall fellowes vvhich liue by toyling their bodies vvith great labour and trauell The rest are all red more or lesse But of all other French vvines there is very small store of sad and light red coloured ones White claret vvines being bright cleare and through ripe or mellow in as much as they are of a subtle substance are easily concocted digested and distributed they prouoke vrine nourish the bodie but a little but they reioyce the spirit and are for the same cause taken longed after and desired of all Some of them are readie to be drunke the second or third moneth othersome not before the seuenth or eight moneth All of them begin to fade and loose their goodnesse in the beginning of the second yeare The red although they be bright and cleare are not of so subtile a substance as the former and therefore they nourish more and are more fit for such as liue hardly than for such as liue delicately and nicely and what although they cannot bee so easily concocted and digested nor so speedily distributed neither yet cause such aboundance of vrine as those which are yellow claret or white yet trauell often exercises and labour doth ouercome all these inconueniencies yea and whatsoeuer greater that such red wines may ingender and breed Amongst them those which participate and haue any sourenes or astriction become not mellow before the Sommer heat whereupon it followeth that the second yeare their crud and raw parts being concocted and digested they grow to bee more excellent than they were in the first The deepe red and vermillion coloured are for the most part harsh and rough and so the most vnpleasant and vnwholesome of all other for that they are woont to bee ill concocted and digested and slowly distributed as also to ingender many obstructions and beget a grosse and melancholicke bloud And for these causes are not conuenient but for such as labour and lead a very toilesome life in whose bodies they being once concocted and digested do nourish very much and make them more strong and lustie to go about and finish their worke and therewithall corroborate their stomacke Of white French wines those are most accounted of which are cleere and bright as rocke water of a subtile substance neither sweet nor greene such do nourish the bodie a great deale lesse than the yellow and claret wines but in recompence thereof they are more easily concocted digested distributed and carried more speedily and readily through all the veines True it is that they are accompanied with this inconuenience namely that they do more assault the head and therefore are to bee accounted greater enemies vnto gourie persons such as haue weake braines and are subiect to rheumes and diseases of the ionts and such likewise as haue weake ioinus than the red which are not yet come to their liuelyhood and maturitie which strengthen and corroborate the moâ—th of the stomacke by reason of some easie astringencie that is in them Such as in the first moneths become somewhat sweet if they bee kept any time in the end grow so concocted and ripâ— that hauing leâ—t their sweetnes they proue strong mightie and most excellent wines Greene wines whether they be white or red such as we oftentimes see in these countries especially in cold and moist yeares if they containe any strong heate as it were buried in their crud and raw parts if they be kept any time are woont to concoct themselues and attaine to such a degree of ripenesse as that they are â—ound good well contenting the taste and pleasant vpon the tongue such as those are which are not simply greene but together with their greenenesse doe taste somewhat rough and sower the other become spent faded decayed in the beginning of Sommer by reason of the said euaporating and wast of their weak feeble heaâ—e Wherefore you must drinke such vvines as are greenish and waterie not hauing any sharpenesse or sowrenesse in them in the beginning of Summer that so you may be sure that the great Summer heat shall not cause them to fade vtterly and quite fall away by the spending of their feeble heat caused through the vehemencie of the Summer heat but those which are greene rough and harsh hauing a strong heat couched and lying in grosse and thicke matter may be kept very securely vnto Autumne or Haruest time Such as are onely and simply greene are good and fit for seruants drinke and other such folke as liue hardly and
walkes or about houses for shade bearing a large head like the Cicamore and fully as round and as much extended and the leafe naturally of it selfe being broad and growing so thicke that hardly neither the Sunne nor the raine can possibly passe through the same neither is it tender but very apt to grow and may be remoued at any time or age as long as it is portable and meete to be wiâ—lded by the strength of any one man It is very true that the elme groweth easily and plentifully after that it hath taken with the ground And who so would for varietie sake mingle diuers sorts of trees of diuers natures as maple beech aspe and such other kinds of wood may do it but the moe okes and chesnut trees a man groweth the better he doth CHAP. VI. Of the seating and disposing of a wood for growing of high and great timber trees WHo soeuer hath a faire plot of eight or ten acres of ground and would make it shew faire and beautifull the first yeare and that by bringing the wood into some shape and commendable forme with hope of further delight pleasure from the same in time to come must for the first yere wall it about or else ditch it so well and plant it with hedges of quickset as that no cattell may possibly be able to enter thereinto And if the said plot should come to be ditched then I am freely contented to vtter my opinion at some other time concerning the fashion that they are to bee made after as also how when they are made they must be planted or set with quickset But presuppose that the said square plot is inclosed with a wall and that the said square hath foure sides that is to say two of length and two of bredth mine aduise is that all the sides of the said wal should be couered and clothed with greenenesse and with foure sorts of trees and six foot thicke and large seeing that nature reioiceth in varietie that so both the walls may be kept from being seene and there may be a walk betwixt two greenes The said couerts shall bee made according to the good liking of the Lord as for example one of the sides if it should so seeme good vnto him euen the South side with hasell and white hawthorne because these are the first leaues that doe first put forth in the spring time as those also wherin the nightingale doth make her neast another of the sides with barberrie trees which are beautifull and serue for very many vses spreading themselues in comely sort when they meet with a good ground The third side being that whereupon the Sunne beateth at his rising with â—ame osiers which may serue in husbandrie and therewithall also make a faire shew and the fourth side with yong peare-tree plants with some white thorne plants amongst as at the end of euerie foure foote square which are more greene than any other sorts of trees and they will bee of vse for to graft many faire grafts vpon and good store of great medlars The alleyes about the said wood must be twelue foot broad and vpon the edges of all the said alleyes as well on those that are toward the wall as on the other there must be planted elmes euery one foure fadome from another hauing their heads cut off and their bodies remaining a seuen foote high or thereabout to giue some grace and comlinesse vnto the said alleyes because that if a man should walke in the fairest place in the world if there be no sweetnesse to be found in it it proueth tedious and irkesome For this cause if it please the Lord of the farme to plant along the said alleyes certaine fruit trees as also wallnut-trees and those such as may sute euery season of the yeare he may do it Further it may seeme that all the said trees should be set from foure feet to foure feet and that by the leuell of a line euery way aswell to please the sight of the eie as also for that sometimes men are desirous to make alleyes within the wood and then if the draughts be straight it is more easie for to make them CHAP. VII Of the manner of planting trees in woods of high and tall growth IF you purpose to plant these trees well you must presently make dithes in manner of furrowes as you are woont to doe in the planting of vines wherein they must be planted to the end the earth may feed it selfe in aire and that it may battle and grow fat with the raine and snow which shall fall during Winter vpon them vnto the end of December or vnto the beginning of Ianuarie These trenches are not to be made aboue two foot deepe but they must be well handled in the bottome and that by laying the good earth vpon one side of the furrow and that which is lesse worth vpon the other and not to cast it abroad to the end that if the bottome should proue bad ground or otherwise to bee ouer deepe then there might be cast into the said furrow or trench some of that good earth which shal be on the side to the end that the roots of the tree may not busie themselues in searching a bad bottome in steed of stretching forth themselues in largenesse and you must so leaue the trenches and furrowes all Winter long for the receiuing of the rain water when it commeth and they must be so wide as that one may turne a yard euery way round within The said trees must be planted in December if it be possible and that the times be fauorable as when it freezeth not for great frosts are great enemies to the good proceeding of this worke You should rather cast to plant trees that are alreadie growne vp than to deale with the sowing of acornes or chesnuts because it requireth great care and industrie to make the said seed to grow and as concerning the seed it selfe that of the chesnut groweth sooner than that of the acorne And whenas you go about to sow them it must be done with leauing a foot distance betwixt one and another with the largest and in the end of great frosts because that during the said frosts the mowles do eate the chesnuts in the ground As concerning the planting of trees alreadie growne they must be taken vp with as many roots as they can possibly and after they be taken vp if there by any of their roots broken to cut the same and those which are not broken to cut their ends for to refresh them the length of three or foure fingers more or lesse as the roots may beare it You must make choice of a young plant that hath a liuely and cleane barke not rough and ouergrowne with mosse a good and handsome root a straight shanke and long without scares or frets and before you plant it it will bee good to cast into the furrow some good earth taken from the side of
they delight most in SEeing it hath beene deliuered and laid downe here aboue what time and manner is to be obserued in the planting of all wild trees and in giuing them such tillage as may easily and in short time procure their growth it hath seemed good vnto me to write some little thing of the nature and sorts of trees which are planted and found ordinarily in the vvoods and forrests of France and to declare briefely what manner of ground they delight in and in what soile they proue greatest and most profitable to the end that the planters of them be not frustrated of their paines and purpose and that that which requireth a drie and hot soyle be not planted in a moist and low soyle as also that the trees vvhich delight in a moist and low countrey be not planted in mountaines and drie countries for this falleth out oftentimes to be the cause that such as bestow their cost in planting doe misse of their intent and that the plant being in a ground cleane contrarie vnto it doth not come to any profit For which cause I will here in a word expresse my mind concerning that point not with any purpose to describe or comprise all the natures vertues and properties of trees neither yet to speake of all kinds of trees but onely to describe and declare the places and grounds wherein they prosper and grow most as also to make knowne the diuersitie that is amongst trees of one and the same sort and of one and the same name as which are most fit to be planted and best for to make shadowes to walke or sit in I know that there are diuers sorts of trees that grow both in the Easterne Northerne and Southerne parts of the vvorld vvhereof we are almost altogether ignorant and which in respect of the diuersitie of the regions doe not grow at all in this climate and of these I mind not to speake at all because my purpose is only in briefe to lay downe that which is necessarie to be knowne about the planting of common trees such as are ordinarily to be found in our owne forrests and not of strange and forraine ones the trouble about which would be more than the pleasure And as for such as are desirous to attaine the perfect knowledge of all manner of trees growing in any part of the world and their vertues properties natures and seeds they may see the same at large in Theophrastus in his fourth booke of the historie of Plants and in the third booke vvhere hee particularly entreateth of the kinds of wild and sauage trees for he particularly runneth through the nature force vertue seed and manner of planting of euery wild tree as well those of the East North and South as those of the West but it shall be sufficient for vs at this time to declare the nature of fiue or six sorts of trees which commonly grow in the countries hereby and of their kinds and what ground euery one delighteth in Now therefore to begin there are two sorts of trees in generall the one is called vvater-trees or trees delighting to grow in or neere vnto the brinkes of vvaters in medowes and in low and watrie places the other land trees or trees delighting to grow vpon the firme and solid land and vvhere the waters by inundations or ouerflowings vse not to come But first we will speake of the trees liuing in or about vvater CHAP. XV. Of the Aller Poplar Birch Willow and other trees haunting the water YOu shall vnderstand that there are foure or fiue sorts of trees vvhich of their owne nature grow neere vnto vvaters and which except they haue great store of moisture doe hardly prosper or grow at all of vvhich amongst the rest the Aller is one that most coueteth the vvater for the Aller is of that nature as that it would be halfe couered in vvater and at the least the most part of the rootes must of necessitie be within and stand lower than the vvater for otherwise they would not take insomuch as that trees of such nature ought to be planted in moist medowes and neere vnto the brookes running along by the said medowes or in marshes for in such grounds they take and grow exceeding vvell This tree is apt to take in moist places because it is a vvhite vvood containing much pith and putting forth great store of boughes in a short time by reason of the moistnesse of the vvaters vvherewith it is nourished and fed The said Aller trees may be planted two manner of wayes as namely either of branches gathered from great Allers or of liue roots digged vp in most places together with the earth and set againe in the like ground and that in such sort as that the halfe of the said roots be lower than the water and the vpper part couered with earth the depth of one finger and in the meane time before they be planted they must haue all their branches cut off too within a fingers length of the root and it will put forth againe many young shoots after the manner of Hasel trees You may read more of the Aller tree in the fourth booke There is another sort of vvater-wood which hereabout is commonly called white wood of this kind are the Poplar Birch and other sorts of wood which grow close by the water side and vpon the banks of ditches springs and little brookes and it is a common practise in Italie to lay their conueyances and pipes to carrie their vvater from riuers throughout their grounds of those woods And these kinds of trees may be easily planted of young roots along by the vvater and riuer side both most conueniently and profitably especially the white Poplar otherwise called the Aspe tree whose leaues are apt to shake with euerie small winde Where rootes cannot be got there may in their stead be taken faire and strong plants such as are vsed in the planting of Willowes The Birch doth somewhat resemble the white Poplar in his barke and the Beech tree in his leafe but it craueth a colder and moister soile than the Poplar And this is the cause why it groweth so plentifully in cold countries The other sort of vvater-wood is the Willow vvhich as wee finde by proofe groweth nothing well except it be in a moist and warrie countrie and neere ioyning to vvaters The manner of planting of Willowes is commonly by setting of Willow plants and those such as are of a good thicknesse and strength as namely as great as one may gripe for looke how much the stronger and thicker they be so much the moe shoots will they put forth and so much the stronger This tree differeth much from the Aller for the Aller will haue his rootes all within water but the Willow would stand higher and spread his roots along into the ground that is wet and moist and neere vnto water vvithout hauing his roots altogether in the water according whereunto it is
light for the hand of him that shall vse it and also strong ynough to endure the stresse or labour it shall be put vnto also it must be gentle and soft to cut all which the Ash is more than any other tree whatsoeuer There are three sorts of Elmes The one is of those vvhich haue a small little leafe and a blacke stalke The second hath a large leafe and a reasonable vvhite stalke The third of them hath a verie large leafe and the stalke as it vvere all vvhite Those vvhich are to be chosen for planting are those two later for they are of greater growth and are vvoont to prosper better besides that they are fairer and put foorth moe boughes making thereby a greater shadow Of these three sorts there are both males and females vvee call those females vvhich beare most fruit and the thicker seede and the males vvee call those vvhich are lesser and beare their fruit of seede in the middest of the leaues and that in such sort as that they seeme to beare neyther fruit nor seede And for this cause there are manie that vvrite of Husbandrie affirming the said tree to beare no fruit or seede and that it groweth either of a plant or shoot And of this opinion vvas Tremâ—lius Notwithstanding it is certaine that euerie leafe beareth his fruit contained within the middest thereof and thereof vvill Elmes grow being sowne in due time And of this opinion is Columella and experience it selfe doth shew the same hee making two differing sorts of Elmes calling the one sort the fairest and tallest Elmes of Fraunce and the other sort Italian Elmes And as concerning those fairest Elmes if they be to be found they must be planted because they grow vp the sooner that way and put forth much larger boughes Theophrastus and some other vvriters doe make them lesse differing according to the countrey wherein they grow I haue beene the more willing to describe them according to their kind of leafe and vvood that you may the more easily know them I would haue you to looke backe into the fourth booke and there you shall find their natures and vertues more at large described The soiles in which they most of all delight is a verie stiffe clay and the principall vse of them ouer and aboue the making of Bow-staues formerly mentioned is the making of naues for vvaggons or cart-vvheeles for vvhich they are more excellent than any other vvood vvhatsoeuer and the more knottie and twound they are a great deale the â—itter they are for that purpose so that as the cleane growne smooth and euen Elme serues for other purposes so the knottie vneuen and most crooked Elme will serue for this Amongst these sorts of trees wee may place the Maple-trees called of the Latines Acâ—res because in their nature they somewhat resemble the Elme They craue the like ground namely a fat and moist ground they grow as the Elmes doe in all arable grounds they put forth in a short time great branches and but little greenenesâ—e This tree hath a verie white bodie beareth small leaues like the leaues of three-leaued grasse and doth not breed or gather any great store of vermine It naturally groweth shortâ— crooked rugged and beareth seldome any great length of timber yet where it groweth otherwise the timber is verie firme white close and durable It serueth for diners excellent and good purposes as namely it is the best of all other by reason of the wonderfull whitenesse thereof for all manner of inlaid works vvhich Ioyners vse also it is excellent for all manner of Turners vvare as for the making of trenchers dishes bowles sewing kniues and other implements for the Table prouided it be euermore of at least a yeare or more seasoning for if it be wrought greene it will warpe ryue and be indeed for no purpose Many vse to season it in a drie house but then it asketh a longer time and the sappe will be much longer in consuming but the best way is to let it lye abroad all the first Winter and take all wet which falls for that will driue the naturall wet of the sappe soonest out of it and then house it the Summer following and then after you may safely worke it at your pleasure The Ash is contrarily inclined for thereon breedeth oftentimes such aboundance of vermine as that thereby all their leaues are eaten and bored verie full of little holes Of this sort of Trees as well Elmes as Ashes and Maples the best are those vvhich grow the soonest and spread out the largest boughes in a short time As concerning the properties of these three kinds of Trees wee haue spoken in the third booke in the Chapter of Balmes how there is made a singular balme of the little fruit that is found inclosed in the leaues of one of the sorts of Elmes Furthermore the vvater vvhich is found inclosed in this little fruit maketh the face neat and shining if it be vvashed therewith againe double linnen clothes being vvet in this iuice or vvater and applyed vnto children vvhich are bursten becommeth a singular remedie for them The same iuice also put into a glasse-bottle and buried in the earth or dung for the space of fiue and twentie daies being well stopped and hauing the boâ—tome set vpon a heape of salt proueth singular good to cure greene vvounds if they be dressed vvith tents steeped in the said iuice The Maple-tree in this countrey amongst other things is had in request because of the boughes thereof there are made Bowes and that because they are stiffe and hard to bend The Ash-tree hath a singular vertue against the venime of Serpents for it is such an enemie and so contrarie vnto them as that they dare not draw neere or approach vnto the shadow thereof and againe as hath beene proued of many if you make as it were a circle of the leaues or boughes of the Ash-tree and put within the same a Serpent by the one side thereof and a burning fire on the other side the Adder will rather aduenture to passe through the fire than ouer the Ash-tree leaues For this cause Nature as one carefull of the good of mankind hath prouided that the Ash should flourish before that Adders and Vipers doe vse to come out of their holes in the Spring time as also that it should not fall his leaues in Autumne till they haue taken vp their Winter resting place Wherefore if it happen that any Horse Cow or other beasts of the Farmers should be bitten by some serpent or other venimous beasts there cannot be found a more soueraigne remedie than to stampe the tenderest leaues that are to be found vpon the Ash straining out the iuice to giue it the beast to drink and afterward to lay vpon the grieued part the drâ—sse of the stamped leaues this is likewise a good remedie for men that are bitten of any Adder or Viper The decoction of
the rinde of the Ash-tree taken is singular good to open the obstructions of the Spleene and to draw out great store of water from such as haue the Dropsie as also to make fat folks leane Also the keyes of the Ash or that which is the seed thereof is of most singular vse amongst Painters and being ground maketh him diuers pretie and most vsefull colours The Ash is onely an enemie vnto corne and will not suffer any to grow by any meanes within the compasse of the shadow thereof and therefore it should as seldome as might be be planted in corne-fields except you leaue such large space of greeneswarth betwixt it and the corne-lands that no part of the shadow may extend to the same CHAP. XVII Of Chesnut-trees THe Chesnut-tree is a strong and mightie tree much like vnto the Oake It is a fast wood and good to build withall as also to vnderprop Vines and make other workes which are made of Oake It groweth of the seed of the Chesnut which is sowne after the manner of the Acorne and so it groweth and putteth forth his shoots both sooner and more effectually and taketh commonly in all grounds yea euen in the sandie or grauellie grounds but yet it shunneth the grounds that lie open to the pearching heat of the Sun affecting altogether the little hils and mountaines that are cold and lie vpon the North. The seed or fruit thereof called the Chesnut is sometimes spoyled and that after the same manner that the Acorne is as by too much drinesse vvhich maketh it that it cannot bud or blossome or by too great store of vvater putrifying both the Chesnut and Acorne before it can spring out of the earth or else by cattell moules field-mice and such sorts of vermine which eat or wound the Chesnut Acorne within the ground The nature of the young plants of Chesnut-trees and Oakes are much alike and the manner of dressing them also and if you would haue them to put forth store of boughes you must cut them after they haue beene planted three or foure yeares and not before and that in the beginning of the Spring time for so you shall make them put forth twice as much and yet it is not without danger to vse any edge-toole in cutting them for thereby they oftentimes die So then if there put forth any branches or sprigs along the stem in the first second or third yeare you may at the beginning of such their putting forth crop them off and breake them away with your hand whiles they are young and tender and not to take any knife vnto them and then you shall doe best CHAP. XVIII Of the Oake and the differences thereof Hornebeame Beech Linden tree and others YOu shall vnderstand that the oake is a tree bearing most fruit and affoording the most commoditie of any tree in France And for this cause it hath been accustomed to preserue and keepe store of these kinds of trees in old woods and forests as being most necessarie and profitable Some do make three sorts of this kind of tree and of euery sort a male and a female for notwithstanding that the common people call them all by the common name of oke yet the Latins attribute to euery sort his seueral and proper name calling one sort thereof Robur another Quercus and the third Ilex The first of these sorts is a kind of oake which is very thicke and strong hauing a bodie that is very thicke below and full of knots and very mightie hauing great roots and spreading far and wide in the ground and at the top of the bodie or bole which is but short it beareth many and great quantitie of boughes that are also thick spread abroad and long taking great roome and for that cause are planted the one from the other a great distance that so they may haue roome for their boughs to spread The wood growing vpon this sort of okes is fitter to make fire wood of than timber to build withal because it hath but a short bole and riseth not vp to any great height and squarenesse hauing his boughes therewithall crooked and writhen There are many forrests to be seene wherein this kind of oakes doth grow as namely those whose oakes are thicke and short standing far a sunder and yet spreading on a great breadth aboue The other sort of oakes hath both a reasonable thicke and long bodie as namely of the height of foure or fiue good fadomes as also foure or fiue reasonable tail and straight boughes growing thereupon but nor spread forth into any great breadth as neither the bodie is so well couered and shadowed therewith as the former And this sort of oakes is good for beames of houses and great peeces of timber to be put in buildings as also for to saw and cleaâ—e because it is not knottie and hard as the former And of thâ—s sort there are to be seene many forrests planted in France and they are more thicke and closer growne with timber than the others which I am about to speake of because the boughes of these doe rise more straight vp and take not vp so much roome The third sort of oakes hath a small bodie but very straight and growing to the height of seuen or eight fadomes without any boughes and at the top of their said bodies bearing but sâ—al store of boughes and wood in such sort as that all the wood is in the bole seeming to bee onely a nosegay at the top And this kind of wood standeth very neere the foot one of another rising vp equally and alike vnto a great height and greatnesse and the forrests furnished with this kind are very profitable to make all sorts of buildings wheâ—her it be to make the ioyces thereof or any of the other sorts of long and middle timber as those required for for walls or roofes And of this kind of wood there are many forrests in this countrie All these three sorts of wood do beare a great leafe and that euery one like vnto another saue that they are some of them large and great some but indifferent and the third sort small and little Againe they beare some of them acornes that are more long and thicke othersome acornes that are more thicke and short and againe other some of them acornes that are smaller and longer Furthermore there is not any of these three sorts which consisteth not of male and female The female is commonly called that as Theophrastus saith which beareth the most and strongest fruit whereupon it followeth that if those are to bee called the females which do beare most store of fruit wee must needs call those males which beare least fruit When they beare fruit or when they beare none the barren are called the males and the fruitfull the females Theophrastus putteth another difference betwixt those which are fruitlesse but I meane not to write any thing thereof at this present purposing to be
shot tenne small hornes out of the stocke In Iune and Iuly they make their dung in thicke vvreaths that are verie soft and yet there are some of them that make it flat and broad vntill mid Iune And from mid Iuly vnto the end of August their dung is printed grosse long and knottie vvell hammered annoynted or gilded and these are the markes to know Harts of tenne tynes from the old ones The cariages of a Hart are said to be when a Hart passing through a thicke and twiggie vvood hitteth with his head against the boughes of trees for so it commeth to passe that if the Hart be tall and large the cariages will also be somewhat large Now the iudgement vvhich the hunts-man can gather of the carriages cannot be but from after Iuly vntill March for the other foure moneths that is to say March Aprill May and Iune the Harts cast their heads that is to say their hornes True it is that they begin to put forth new hornes by the moneth of Aprill and as the Sunne mounteth higher and grasse groweth higher also and harder so their homes grow and wax greater so that by the middest of Iune their heads will be fully see and garnished with all that which they are to beare all the yeare long prouided that they be in a good thriuing countrey and come not by any hurt or annoyance You may likewise iudge of their age by the tynes of their hornes for as for the first yeare they haue no hornes the second yeare they haue their first hornes which are called daggers the third yeare foure sixe or eight tynes the fourth yeare eight or tenne tynes the fifth yeare tenne or twelue the sixth twelue foureteene or sixteene and in the seuenth their hornes put forth the greatest number of tynes that euer they will beare for after it they put forth no moe but those grow greater which are put forth Yet notwithstanding the old Harts will alwaies be knowne by hauing the whole root of their hornes large and grosse the bodie or stock very bright and set with pearles and strait and large heads rather open than turned compasse-wise By the going of the Hart the hunts-man shal be able to iudge whether the Hart be great and long and so likewise if he will stand long in course before the dogges for the Harts which haue long paces hold out longer in coursing than those which haue short paces and they are also quicker swifter and longer breathed It is knowne if the Hart be tall and long-legged and likewise of what bulke or bignesse his bodie is by marking where he entreth into the thicke amongst brakes and small wood which he shall haue let passe betwixt his legges for looke at what height he hath beaten them downe with his belly so high must you iudge him to be on his legges The grossenesse of his bodie is perceiued by the two sides of the way which he hath touched with his bodie for he will haue broken off the drie boughes and branches on both sides so that thereby you may gather the grossenesse and greatnesse of his bodie As concerning the rubbings of the Hart by how much the elder they are by so much the rather are they giuen to rub and that vpon great trees vvherefore vvhen the huntsman shall perceiue the branches of the tree to be broken downe then hee shall be able to gather the height and largenesse of the Harts head howbeit this is but a darke and obscure marke Thus and by these meanes it may come to passe that the hunts-man may collect and gather the age and largenesse of the Hart and yet notwithstanding remaine as ignorant as euer he was of the place where he lyeth and from where he may find him in his secret haunt and priuie by-walkes And therefore to be assured throughly it behooueth him to haue some one or other verie good bloud-hound hauing a verie quicke and exquisite sent that so he may the more easily find out and follow the foot of the Hart besides which meanes it must be prouided that the hunts-man be not ignorant of the places in generall which the Hart is accustomed to resort vnto although they be diuers according to the moneths of the yeare for Harts doe change their vvalkes and feeding euerie moneth according as the Sunne mounteth and ascendeth for which cause in Nouember you must looke to find the Harts amongst furze briers or heath the crops and flowers whereof they loue to brouze and feede vpon thereby to restore nature after they haue beene at rut In December they haunt the â—nner parts and hart of the forrest to purchase thereby the shield of the vvood against cold vvinds snow and the noysomenesse of frosts following raine In Ianuarie they draw neere the corners of the forrests and seeke reliefe amongst the greene corne-fields vpon Rye and such like In Februarie and March because they then cast their hornes they hide themselues amongst the bushes and so they continue likewise for all Aprill and May. In Iune and Iuly they applie the cut-woods and corne at which time they are in their prime and fullest fatted then also they seeke after water because of the great heat which doth alter and change them and drinke vp the dew and moistnesse of the wood which then beginneth to wax hard In September and October they forsake the bushes and go to rut and then they keeps no certaine place nor manner of feeding because they range after the Hindes and follow their waies and steps carrying their noses close by the ground to take the scent of them nothing regarding or carefull to find out by the wind if there bee any secretly 〈◊〉 to do them harme as thus also they passe and spend both day and night being so enraged and feruently caried away with the rut as that they thinke that there is not any thing that can hurt them then also they liue with a very small as namely of that which is within themselues alwaies following the steps and footings of the Hind and next principally the great red mushrums which helpeth to bring them to the pissing of their tallow for which causes they are very easily killed at such times if the venison were good Thus the hunts-man may haue a generall notion of the haunt of the Hart and so he shall not seeke in any other places then where hee ordinarily maketh his abode And now when by the meanes aforesaid he is sure of the place it remaineth onely that he learne his den or the place of his particular resort and forthe diligent finding out of the same he must go earely to the place which he knoweth to be the generall haunt of Harts for the present time and houre as is before declared and he shall lead with him his bloud-hound that is not giuen to open to foot him withall hauing first wet his nostrels with good vineger that so he may
againe into the wide spaces and meetings of their holes and offer violence vnto the dogges for which cause it behoueth that the hole be bored right ouer where the voice of the dogge soundeth with a round augar for the nature thereof is to cast vp the earth and not to let it fall downe within and after that is done presently to put a slat augar into the hole of the round augar that so it may crosse the hole right in the middest least the Brock should recoile vpon the dogge and if it be possible to shut the dogge forth on the hinder part of the augar it will be very good for and if he should be shut within toward the sore-part of it the Brocks might beat and handle him roughly seeing that sometimes there are found mustered together in the vttermost end of one hole six or seuen vvhich might beat and driue backe the dogge When the hole is thus crosse-barred with the flat augar you must presently make a trench with spades and shouels to the end that it may serue to set a man in and at conuenient time to let in some dogges by the said trench and to cause them to hold a bay in that place vvhere a man may see warring and fighting on all sides These things thus furthered care must be had that the Brockes doe not couer themselues with earth vvhich they are verie readie to doe being driuen vnto their vttermost places of flight insomuch as that the dogges are sometime vpon or our them and yet not know where they are Afterward their fort being throwne downe you must pull them forth not by the whole bodie but by the nether iawes for if you should take them by the vvhole bodie they might hurt the dogges and if by the vpper iaw then you might hurt their nose which is in them very tender insomuch as that being hurt therein be it neuer so little they die incontinently When they are thus drawne out they would be put in some sacke and after carried into some court or garden closed in with walls to make them coursing-game for young earth-dogges But in the meane time it will be good to draw your bootes vpon your legges for when they are once throughly heated they spare not to runne vpon men after the manner of the vvild Bore in such sort as that oftentimes they carrie away with them pieces of their stockings yea the flesh also which is vnder them CHAP. XL. The hunting of the Conie WE haue entreated of Conies largely ynough vvhere vvee spake of the Warren the hunting vvhereof is profitable not onely in respect of the prouision of foode vvhich it ministreth and that verie good but likewise in respect of the dammage vvhich this little beast bringeth vnto Corne Trees and Hearbes and that so dangerously as Strabo vvriteth as that certaine Nations vvere constrained in the dayes of the raignes of Tiberius and Augustus to send embassadours vnto the Romanes that they might haue their aid and succour against the vrgent and â—ore pressing iniuries and dammages vvhich their Countries sustained through the excessiue number of these little beasts Wee haue make in our Treatise of the Warren two sorts of Conies the one of the Clapper and the other of the Warren Those of the Clapper are easie to hunt because they are came but those of the Warren are somewhat more hard to take because their nature is more enclining vnto wildnesse The manner of hunting them is chiefely of two sorts and both of them verie well knowne that is to say either with Pursnets or with the Ferrets As concerning the Ferrets they are put into the holes of the Conies to fight with them vvhereby they being astonished and frighted bolt forth by and by out of their holes and fall into the pursnets which lie spred vpon the tops of their holes sometimes the Ferret doth kill them within which falleth out to bee the occasion of no small attendance oftentimes vnto the hunters The catching of Birds CHAP. XLI That men of old time made no account of catching of Birds THe taking of Birds hath not beene much approued nor liked of by men of old time by reason of the little exercise which it affoordeth seeing they made no account of any manner of hunting whereby the bodie receiued no kind of exercise whereby it might be made more nimble and readie to mannage matters of greater importance againe we find not any mention made of the hunting of Birds in the bookes of the auncient writers as Aristotle or Plinâ—e who seemeth not to haue beene ignorant in any thing that might make for the truth of his writings neither yet of hauking which is the noblest kind of hunting of birds of all the rest All which notwithstanding the men of our time haue not ceased to put in practise many sorts of taking of birdes as with birdes of the praie which excelleth all the rest with great nets small nets tonnelling fire snares bundles of straw with the cros-bow long-bow nooses pit falls chirping pipes horse crow bell hand and many moe waies which are well enough knowne to birdeâ—â— we wil first speake of hauking Of Hawking CHAP. XLII What Hawking is IT is most certaine that the skill and knowledge of hawking hath beene brought into an art of late times as hath beene said auncient writers as Aristotle and Plinie the admirers of high and excellent things and the diligent and industrious searchers out of all things would not haue cast behind them so great and famous a worke of the skill of man as to lure and reclaime the birds of pray but would haue written of it if it had beene then in vse For this is a wonder to see a bird which hath been wild to become tame to drop out of the skies and to light vpon a mans fist to soare aloft as high as the cloudes to seeke other birds to kill them and also to make warre vpon the foules and such as liue below vpon the earth and withall to take certaine foure footed beasts as the Hare Rabbets and Conies This skill is now a daies so highly honoured as that the great nobles of the world will that it should bee consecrated wholly to themselues as reseruing it for a pastime onely beseeming them and in this our countrie of France it is had in such price as that the gentleman which is ignorant in this skill and that other of hunting is lightly prized as though he lackt the two things which of all other chilualrie and martiall skill excepted are the most rare and excellent Now as hawking is the art and skill of luring and reclaiming of birds of the pray to cause them to flye at other birds liuing either in the ayre vpon the earth or about the vvaters so hee is called a Faulconer vvhose place and office it is to reclayme such birds vvherein if vvee please to looke a little more neerely into the name it should seeme that the later Frenchmen
bloud 50. bleeding at the nose 45. to purifie the bloud 182 Bloud-suckers 61 Blondie fluxes 118 122 171 172 176 195 196 201 203 206 209 211 224 The Bodie to make it sound and well disposed 428 462 Bots in horses 14â— Breath and difficultie of breathing 110 247. shortnesse of breath 114 115 178 and 5â— 8. an â—ll breath â—4â— a stinking breath 199. to cause one to haue a good breath 239 246. shortnesse of breath in horses 202 The Breaâ—â—s 209 214. the breastâ— ouer-haâ—d 244 39â— to trusse into a round and â—lose â—athion the flagging withered and hanging breasts 47◠〈◊〉 also sut them when they are inâ—â—amed â—8 for the canker in the breasts 60 144 219 437 to resolue and wast the tumoâ—â—s of the breasts 18◠〈◊〉 and blacke spots 59 207 â—â—4 Buboes to cure 120 Burning 60 75 178 206 207 208 214 239 240 286 288 Burstings or ruptures 55 207. buâ—rsting of the vessels of the bodie 207. rupture or bursting of some of the inward parts 237 C CAnkers of all sorts 60 144 198 200 205 207 214 387. Cankers growing in the mouth 387. Cankers growing in the â—ares of dogges ibid. A plague Carbuncle 201 210 220 Carnâ—â—â—â—â— in the bladder 210 Cathars 10 69 95 203 207 262 Chastâ—tie and to make men chast 239 243 291 Cheese to keepe from being spoiled and rotten 244 The Child dead in the wombe and the maneâ— of drawing it forth 205 207 210 21â— 248 285 287. the child not borne out his full time 246 Chops 214 435. of the lippes 177 668. of the hands 177 Chops growing in the feet of horses 143 Chosicke and the cure thereof 49 144 152 180 183 184 16â— 207 213 244 288 To Conceiue and to make to conceiue 245 246 248 The false Conception in the wombe â—35 Conserue for the heart 47 For such as are in a Consumption 75 Contraction of ligaments 163 Coâ—â—â—sion 263 212 248 251 The Coâ—â—â— a horses disease 145 An old Cough 119. a hard Cough 245 Coughâ— of all sorts and the remedies for the same 75 178 212 247 in Oxen. 95 100 in Sheepe 114 115 of Mules 152 Counterpoysons 293 304 The Courbe a horses maladie 145 D â—Easnesse 45 178 â—To make a faite Die or colour 249 Difficultie of Vrine in Horses 141 â—â—pe and comfort Digestion 244 246 249 â—â—ses beginning in the encrease of the Moone are of long continuance 32 prognosticated 36 of Oxen. 93 102 of Horses in diuers sorts and the meanes to cure them 136 152 their vrine scalding them 137 of Sheepe 114 of Lambes 116 of Goats 119 of Asses 150 of Mules and Mulets 152 diuers of Swine 107 of Dogs and remedies for the same 12â— 677 of seuerall Birds and their cures 748 of Fishes 181 〈…〉 of humors 200 207 〈…〉 falling downe vpon the eyes 207 213 〈◊〉 Dog and the remedies against his bitings 61 â—â— Draught-gut fallen downe 54 202 209 213 140 〈◊〉 Oxe hiâ— Draught-gut hurt 96 〈◊〉 and Hydropicall persons 49 104 171 178 183 â—89 207 209 211 213 230 239 247 250 280 285 286 287 〈◊〉 sinesse and the remedies against it 41 244 245 â—â— unkennesse and how to preuent it 166 371 203 E EAres the paine and diseases thereof 44. silthie and perulent 178. wormie 197. noise in them 188 20â— 397. exulcerate 209 〈◊〉 211 〈◊〉 99 â—â— wes with laâ—â—be 116. hauing the sniuell 114. troubled with cornes 115 â—â—â—eake Eyes 120. their diseases and remedies 4â— 44 84 1â—7 213 243. the web in the Eye 74 198. spots of the Eye 199. the Eyes full of spots 696. bleared Eyes 192. weeping Eyes 452. fissulated Eyes 461. to clarifie the Eyes 252. Distillations and 〈◊〉 falling downe vpon the Eyes 207. rednesse of the eyes 195 〈◊〉 and other griefes of the same 460 461 The Eyes of Oxen and their diseases 98 99. Oxen hauing weeping Eyes 101 â—â—lotses their bleaâ—ed Eyes 138. and other their griefes 139 F FAintings 47 Falles 209 Falleâ— from on high 57 Falling sicknesse 42 148 182 203 204 211 240 245 248 375 453 454 460 668 The Falling sicknesse is gotten by eating of Goats flesh 119 Farsâ—â— in Horses 143 201 Feet and the stench of the feeâ— 53 Feuers 200 387 Feuers of all sorts 252 Feuers continuall 39 quotidian 203 tertian 40 198 203 208 210 211 213 387 hot 177 188 191 298 208 quartane agues 40 173 199 200 202 203 210 â—â—3 â—57 long and lasting 253 comming of obstructions 197 pestilent 201 of the Oxe 100 of the Horse 128 of the Sheepe 115 of the Swine 107 the Goats ague called continuall because they neuer are without it 119 The Fig a disease in Horses 129 A Fire without smoake 419 Fistula 193 206 213 435 458 The Horse his Fistula 144 A Flea in the â—are 237. to kill fleas 248 Flegme and flegmatike diseases 212 Flesh and to keepe it from putrifying in Summer 246 To driue away Flies and Gnats ibid. Flowers of women to stay them 52 204 206 213 237 246 690. to cause them 172 203 348 Fluxe of bloud 176 209 â—9â— 690 of bloud of all sorts 297 of bloud at the nose 45 75 178 204 206 208 of bloud by a wound 204 206 to stay them of all sorts 204 285 287 The Fluxe of the bellie 74 120 203 213 29â— The Fluxe of the bellie and bloud 207 The Fluxe of the bellie in Oxen 94. in Horses 224. and in Hennes â—9 Frâ—â—kles in the face 199 201 208 212 239 Frensies and franticke persons 42 116 Frets in little children 248 Fundament fallen 205 G GAlling of Horses their backs 141 145 197 Gangâ—â—ne 434 Garlicke eaten and how to take away the stench and ill sauour thereof 179 Garments and how to keepe them from vermine 239 Garrot a Horses maladie 145 Giddinesse in mens heads 183 Goomes 19â— to cleanse them 246 The Goomes of Horses exulcerated 140 Gowt 55 147 202 209 214 237 For all manner of Gowts and ioint-aches 56 Grauell 74 183 188 203 205 259 288 371 461 555 563. 648 668 693 Gâ—ipings 249 288 389. in the bellie 201 â—49 Womâ—ns Gripings or throwes after child-birth 54 Guts falling downe and the rupture 54 202 211 213 240 288 207. the rupture in a horse 145 H HAire and to keepe it from falling 189. to colour that of the head and beard 456 457. to make it red 285. or black 247. the Haire fallen 75 The falling of the Haire called Tineâ— 61 197 201 214 Haâ—ting in a Horse â—44 Hands wrinkled 46. shaking 246 Hand-wormes 213 Heart the paine and griefe thereof 169 203 251. faintnesse of the Heart 128 200 239. beating of the Heart 47 Heart-ache 169 The Heart-â—ore a disease that killeth horses suddenly 139 Head-ach paine of the head 40 85 176 178 193 211 199 221 244 246 248 252 286 Hemorrhoids and their cure 51 168 178 198 206 214 Hicket 48 244 249 Horse cloyed 206 I IAundise 49 78 104 143 169 172 173 195 202 205 237 326 457 Iaundise in trees 405
Such as haue the Iaundise are called 〈◊〉 183 206 209 Iauar a disease in horses 142 143 Inflammations 196 204 208. of the mouth 200. of the eyes 214. of the secret parts 213 〈◊〉 and the aâ—h of the 〈◊〉 434 〈◊〉 201 204 205 208 213 295 297. in sheepe 114. in dogges 678 K KIngs euill and remedies for the same 42 104 198 211 2â—4 253 Knots or nodes in whatsoeuer part of the body 59 L LEanenesse through long sicknesse 704. the Mulets leanenesse 152 Leâ—pers and leprosie 204 205 291 453 Liuer obstructed 55 203 205 212 251 284 287. hot 49 169. hard 252 253. weake 698. to comfort it 203 Lungs and such as haue their lungs inflamed 251 371 381 563 699. weake lungs 202. diseased lungs 201. Lungs replete with stegme 200. to cleanse the lungs 212. vlceâ—ated lungs 203 236 Lyce â—nd Nits 173 180. to driue lyce out of the head 208. to kill lyce 61. Oxe lyce 103 M MAdnesse of dogges to preuent 120 122 1â—8 180 199 200 244 387 391 678. madnes of Wolues 678. madnes of amorous Mares 147 The signes of a Mad dogge 678 The Matrix replete with humors 212 213. to cleanse it 249. ouer-cooled 210. vnâ—uly and out of order 287 250 out of place 211. hard 194. pained after child-birth 184 334. suffocating 53. fallen downe 53 210. inflamed 53. 197. hauing the collicke 197. troubled with the fluxe 373. exulâ—erated 212. to cast out the false conception therein 251 Measâ—â—d Hogges 107 Measeth in children 186 Megrim 178 Melancholie and melancholicke persons 245 248 251 372 380 Members or parts of the bodie ouer-cooled 456 Memorie and to strengthen it 251 To make men Merrie 252 Milke and to cause Nurses to haue good store 48 188 168 249 250. to take it away from them 47. to make that it crudle not 244 Tartarie Milke maketh drunken 457 Mithâ—idate soueraigne against the plague 387 To Molliâ—ie parts that are ouer-hard 252 The Mother or secret parts of women 52 53 120 201 203 245 246 251 For the Mother vnâ—uly and out of order 250 251 To kill Mothes amongst clothes 434 A stinking Mouth 46. a fore Mouth 461 Mowâ—es on the heeles 99 178 201 295 N THe Naile or Cathaire 56. Nailes of all manner of sorts 116. the Naile in Oxen 102. Nailes and vlcers of the same 57. broken or bruised 214 Noâ—â— me â—angere 60 214 Stinking 〈◊〉 45 O OBstructions 239. obstructions or stuffings of the nosthrils 208. to open obstructions 210 P THe Palâ—mie a horses disease 145 Palenesse of colour in women 632 Paâ—sie 189 204 237 239 247 293 Paâ—mon what disease it is in hoâ—â—es 145 Pestilence in sheepe with the remedie against it 114 115. in swine 207 Physicke inuented by shepheards 110 The Pin and web in a horses eye 137 Plague and the remedies thereof 39 173 197 199 201 203 204 210 247 250 304 386 452 Pleurisie and remedies for the same 46 207 380 690 French Pocks 201 436 Common Pocks 200 201 290 to take away the pits and prints that the Pocks leaue behind them 466. the Pocks in children 57 58 186 204 295 Polâ—pus exulâ—erated 208 214 Poyson 203 210 219 247 376 58â— Poyson of all sorts 199 200. Poyson of a Toad 203. counter-poysons 304 Pthisicke 293 Pusâ—ules 214 To keepe the bodie from Putrifaction 285 R REdnesse of the face 42 195 246 287 379 469 〈◊〉 and the heat and burning in them 176 181 194 200 283 435 Rhewmes 213 Ringwormes 56 197 201 207 209 210 212 213 228 246 295 297 469 698 Rubiâ—s in the face 465 Lambes Runneâ— good against all sorts of venime 116 S A Sawsie face 469 Scabs 60 697 698. in Horses 143. in Sheepe 114 429. in Calues 63. in Oxen 100 102. about the pasternes of Mulets 152 in Swine 107. in Dogs 678. about Horses heeles 142 145 Scaldings 240 Schirrous tumors 57 198 287 Sciaâ—iâ—a 54 55 120 189 198 199 203 205 207 212 219 239 245 249 434 Serpents and the remedies against their bitings 61 245. to kill them 248. Serpents gotten into the bodie 61 Shaking and trembling of the parts 55 246 Shingâ—â—â— 207. in Sheepe 115 Shiuerings of an Ague 247 weake and the remedies therefore 43 85 173 213 〈◊〉 prognosâ—â—â—ating diseases 29 〈◊〉 and the paine thereof 56 293 699. diseases of a sinewes 434. weake sinewes 189. to comfort the 〈…〉 the sinâ—wes ouer-coâ—â—ed 434. relaxed siâ—â—wes 〈◊〉 454. oppressed or brâ—ised sinewes 55 248 〈◊〉 sinewes pâ—ickt wounded or cut 55 214 〈…〉 to take away â—kaâ—â—es 212 〈◊〉 312 〈◊〉 â—eepe and to cause to sleepe 41 42 168. to take away 〈◊〉 244 245 〈◊〉 lâ—st 244 252 〈◊〉 〈◊〉 gotten into the bodie 61 〈◊〉 189 〈◊〉 〈◊〉 and inchantments 199 25◠〈◊〉 â—ins in horses 145 〈◊〉 〈◊〉 and to recouer the speech lost 239 â—ing and to procure spetting 200 212 247. to get vp â—nes spettle with paine and much adoe 207. Spetting 〈◊〉 bloud and how to stay it 47 169 176 204 209 211 237 371 〈◊〉 Spleen the diseases and remedies thereof 49. the â—â—â—leene obstructed 202 205 209 219 286 287 290. â—â—ardnesse of the spleene 119 182 202 212 253 〈◊〉 in the face 201 206 208 212 2â—9 â—04 red 4â— 188 〈◊〉 â—97 198. white 17â— spots of the bodie 293 â—35 〈◊〉 2â—3 in horses 139. in dogges 122 〈◊〉 th of the arme-pits 171 〈◊〉 lerâ— their stinging and the remedie 61 176 247 〈◊〉 nach the griefes and remedies thereof 49 434 461. 〈◊〉 comfort it 184 186 a weak stomach 246. gâ—awing â—â—ormes in the stomach 293 〈◊〉 in the bladder or reines 51 120 172 180 188 194 â—â—00 101 103 205 110 251 285 288 37â— 382 457 461 563 648 667 693 698 〈◊〉 angles in horses 139 〈…〉 in horses 52 137 171 205 206 291 〈…〉 of the mother 201 249 〈…〉 burning in the face 201 〈…〉 220 〈…〉 the hornie swelling in horses 145 〈◊〉 â—ating and to procure sweating 200 201 293 454 〈…〉 220 248. of diuers sorts 56. In horses flankes 144. for swellings vnder the saddles of horses that are bruised a maruellous remedie 197. swellings in the cuds of horses 114. swelling in Swine 107 T Tâ—â—â— bad 189 â—ermes of women 52 204 20â— 246 〈◊〉 and the diseases thereof as the raging ache and others with their remedies 45 172 184 188 19â— 299 204 208 246 2â—0 252 285 293 467. loose black red and stinking teeth 45 46. the horse his tooth-ach 140 〈◊〉 〈◊〉 â—wolen in an Oxe 101 〈◊〉 177 â—ornes and how to draw them out of the bodie 207 252 The Throwes or mother in women 54 Womens Trauaile to comfort help and ease them therein 176 181 188 196 199 205 212 237 240 285 397 Tumoâ—â— 104 116 214 252. hot 204 hard 690 cold 198. pestilent tumors 204. old tumors in horses 145. to ripen tumors 249 Young blacke by reason of some ague 213 V VLcers that are old 197 207. hollow and filthy 202 207 239 457. malignant 201 207 213 214 to 〈◊〉 old and malignant