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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A87184	The compleat husband-man: or, A discourse of the whole art of husbandry; both forraign and domestick. Wherein many rare and most hidden secrets, and experiments are laid open to the view of all, for the enriching of these nations. Unto which is added A particular discourse of the naturall history and hubandry [sic] of Ireland. By Samuel Hartlib, Esq.	Hartlib, Samuel, d. 1662.; Dymock, Cressy.; Child, Robert, ca. 1612-1654, attributed name.; Weston, Richard, Sir, 1591-1652. Discours of husbandrie used in Brabant and Flanders.; Hartlib, Samuel, d. 1662.	1659 (1659)	Wing H980; Thomason E979_10; ESTC R207715	107,974	155

of iron they can melt in a day and with what quantity of charcoal whether the iron melted in them differ in any thing from the iron melted in furnaces and wherein where any are whose they are when and by whom erected Bogs What several sorts of them the nature and condition of each of them what use is or can be made of any of them where any very great ones are and of what length and breadth Bogs draining What bogs apt to be drained how it is done what the charges what the profits where when and by whom any great proportions have been drained and what it hath advantaged them whether any of them make good Arable and how long it must be first Box-tree Whether in any parts of Ireland it groweth up to an height and what store in what grounds Brawn The whole manner of the making on 't differences of goodnesse and from whence arising Breams In what parts what store what bignesse and goodnesse when in season and how long Bricks The whole manner of making them what manner of clay fittest for this use what may be the charges what errors usually committed in the making and what the effects thereof Since when begun to be used in Ireland Bridges How many good ones in every Countie and Baronie of how many Arches when built and by whom Brooks What brooks have any thing remarkable in their rising course over-flowings water-mills violence fish c Broom What grounds they be where it groweth plentifully and capable of what improvements Bulls Of their size strength ordering diet time of covering the Cows what particulars observed of their courage c Bull-finch Their nature feeding breeding plenty season ways of taking them Buntings Their shape colours nature dyet breeding seasons numbers Buzzards Where any be what store nature breeding shape bignesse c Butchers-broom In what places it groweth what use made on 't Butter The whole manner of making and ordering it both for goodnesse and lasting what proportion of it out of a proportion of milk and cream different sorts for colour taste goodnesse and the causes Butter-flies Their several sorts natures feeding breeding seasons changes C. Cabbage The several sorts of them Calves The manner of rearing them Calving-time whether at any time more then one calved at once Cane-Apples Where any grow what store Carp Where what store their season bignesse goodnesse Carrets Caterpillars Their sorts when and where most cumbersom what ways used to destroy them Caves Cats Where any be how deep how large the fashion of them what within them Champion What Counties and Baronies altogether or for the most part are champion land and wha oile Charcoale Of what sorts of wood usually made and the whole manner of making them Cheese The whole manner of making it the different sorts for goodnesse with the causes thereof Cherries Where any great store by whom planted what sorts Chesnuts Where any grow when and by whom planted whether they bear any ripe fruit or any at all Cider Whether any made in Ireland where when by whom what quantity what goodnesse how lasting Climate Clay What several sorts of it which good which barren how to be handled and mended of what depth which best for brick Coales Where any found when by whom what sorts of what goodnesse what charges the digging how deep they dig for them and in what manner what soil above them Cockles Where any Plenty of them when in season Cock of the Wood. Where any be what store their size colour nature breeding feeding season what meat they be manner of taking them Colliflowers In whose garden any when brought in by whom what store Cod. On what parts of the coast it most abounds seasons of fishing them what profit the whole manner of salting them what quantity one Fisherman may take in twenty foure houres in what depths and how farre from the land what weather and wind best for fishing what worth the tun and what the charges Conger Where any taken what store of what different bignesse and goodnesse when in season Cordage Where any made what store and size what charges what profit Cormorants Where any be what numbers their bignesse colour shape nature their manner of fishing and feeding where they breed how taken alive whether ever any body made them tame who when where what they would perform Corne. What sorts are most commonly sowen in each part of Ireland vvhat ground and how manured best for each kind how much of any sort commonly sovven upon one Acre and how much that useth to yield Cornelians Where any grovv since vvhen in vvhose Orchards Cowes The best vvays of ordering them for breeding and milk vvhen they take the Bull hovv long after they calve vvhat quantities of milk ordinarily an English Covv may give in the several times of the year and vvhat an Irish their diseases the nature and the cure of them hovv old they begin to calve and hovv long they continue Crabs Where they are in any plenty vvhat sorts what seasons hovv they are taken Cranes Where any be vvhat store their nature breeding feeding season vvhat meat they are Crayfish Where any is taken vvhat store in vvhat manner vvhat seasons Crickets Their several sorts nature ingendrings feedings seasons Crowes What sorts of them in Ireland vvhat hurt they do hovv hindred or destroyed vvhether any body eats them and vvhat meat they are Observations of their nature and properties Cuckows Their nature breeding feeding season bignesse shape colour vvhat meat they are Curlews Where any store of them is their shape bignesse colours nature breeding season ways of taking them D. Darnik Daws See Iackdaws Deare What store in any place what kinds their fawning-time how long they are with fawn how many they use to fawn what time a yeare they cast their hornes how long it is before they begin to bud out again and in what space they come to their perfect bignesse Observations of their nature long-livednesse Wherein Chiefly layeth the difference betwixt red deare and fallow deare Dew What time a yeare and in what weather most plentifull what good or harme it doth at any time Diamond False diamonds like Bristows found some where in what places upon or under the ground Diseases of men What diseases peculiar and reigning in some parts of the countrey the nature causes cures thereof Diseases of beasts What diseases amongst all sorts of tame beasts Common in Ireland the nature causes cures thereof Ditching Divers Where any are what store their nature shape bignesse colour taste season feeding breeding Dogfish Where taken what quantities what season their bignesse shape nature taste Dogs The several kinds of dogs in Ireland their several natures and properties Dotterels Whether any in Ireland and where their shape nature colour manner of taking them Doves See Pigeons Draining of Bogs See Bogs Ducks Ordering and profit of Ducks Wilde Ducks vvhere is any store in vvhat seasons hovv taken Dung Several sorts of dung usual in

be hovven into Beds made very fine the ranges a foot distant bevvare least you let them heate and take heed of the mouse I have seen Cherry-stones and Apple-kernels grovv 2 foot and a half in one year and consequently in fevv years they vvould be fit to be transplanted The Art of Grafting Inoculating a Gentleman vvil learn in tvvo hours 2 Eor the advancing of Ingenuities in this kind as that making of Vinous-Drinks out of Apples Plums c. I counsel all Ingenious Gentlemen to try divers experiments in these kinds with these Cautions 1 That he attempt not great quantities at first which perchance will be chargeable and troublesome for by a gallon he may have as much certainly as by a hogshead 2 Not to be discouraged if they suceeed not wel at first dash for certainly there are many Ingenuities in these fruits which time wil discover 3 Proceed by fermentation for every liquour which will ferment hath a vinous spirit in it and without fermentation even the best fruits wil have none Lastly fermentation is done either in liquido or humido and herein consists some Mystery I have forgot to speake of Apricocks Peaches Melicotores which are fine pleasant fruits yet very dangerous and therefore called by the Italians Mazzo-francese that is Kill-Frenchman and wish Ladies and others to take heed of surfeiting by these and some other dangerous plums I cannot without much tediousnesse relate the diverse sorts of Vines which are even Infinite Rome having in it usually 40 or 50 sorts of Vines and all very good Other places of Italy Spain and France have also great varieties I therefore passe them by as also the manner of managing them because it is described in the Countrey-Farme and also by Bonovil a Frenchman who at the command of King James wrote a short treatise of Vines and Silkworms for the instruction of the plantations of Virginia I shall onely according to my method shew you the Deficiencies amongst us in this particular plant and the best Remedies for it And first although I think that the wine is the great blessing of God which Hot Countreys especially enjoy as temperate Countreys do Milk Butter Cheese in abundance and the coldest and Barrennest Fowl and Fish in an incredible number God of his goodnesse distributing some peculiar blessings to every Countrey Notwithstanding I dare say it 's probable that Vineyards have formerly flourished in England and that we are to blame that so little is attempted to revive them again There are many places in Kent called by the names of Vineyards and the grounds of such a Nature that it seemeth probable they have been such I hear further by divers people of credit that by records it appeareth that the tithes of wine in Glocestershire was in divers Parishes considerably great but at length Gascony coming into the hands of the English from whence cometh the most of the strong French Wine call'd high-Countrey wine and customes being small wine was imported into England from thence better and cheaper then we could make it and it was thought convenient to discourage Vineyards here that the greater trade might be driven with Gascoine and many ships might finde imployment thereby Some fond Astrologers have conceited that the earth being grown older and therefore colder hath caused the sun to descend many degrees lower to warm and cherrish it and one argument which they bring for this opinion is that Vines and Silkworms are found in those Countreys wherein former times they were unknown But if these fond men had considered the good Husbandry in these times with the blessing of God on it they had not run into such foolish imaginations This is true indeed that the Roman souldiers who had Alsatia given them to live in which is one of the best and most Southern places of Germany mutined because they thought it so cold that Vines should not grow there and that therefore they should be deprived of that delectable liquor whereas we find at this present day Vines flourishing many hundred miles more towards the North both in France Loraine and Germany and that they are crept down even to the latitude of England for the Rhenish-wines grew within a degree of the West-Southern places of this Isle and Paris is not two degrees South of us yet Vines grow threescore miles on this side Paris as Beaumont yea the Vines of these places are the most delicate for what wine is preferred before the neat Rhenish for Ladies and at table and truly in my opinion though I have travelled twice through France yet no wine pleased me like Vin D'ache and of Paris especially about Rueill which is a very fine brisk wine and not fuming up to the head and Inebriating as other wines I say therefore that it is very probable that if Vines have stept out of Italy into Alsatia from them to these places which are even as farre North as England and yet the wines there are the most delicate that they are not limited and bounded there For a 100 miles more or lesse causeth little alteration in heat or cold and some advantages which we have wil supply that defect But not to insist too long on probabilities I say that here in England some Ingenious Gentlemen usually make wine very good long lasting without extraordinary labour and costs To instance in one who in great Chart in the Wilde of Kent a place very moist and cold yearly maketh 6 or 8 hogs-heads which is very much commended by divers who have tasted it and he hath kept some of it two years as he himself told me and it hath been very good Others likewise in Kent do the same and lately in Surrey a Gentle-woman told me that they having many grapes which they could not well tell how to dispose of she to play the good House-wife stampt them to make verjuice but two moneths after drawing it forth they found it very fine brisk wine cleer like Rock-water and in many other places such experiments have been made I therefore desire Ingenious men to endeavour the raising of so necessary and pleasant a commodity especially when French Wine is so dear here and I suppose is likely to be dearer I question not but they shall finde good profit and pleasure in so doing and that the State will give all encouragements to them and if the French Wine pay excize and customes and the Wines here be toll-free they will be able to affoord them far cheaper than the French can theirs and supply the whole Isle if they proceed according to these Rules 1 To choose the best sorts of grapes which are most proper for this Isle and though there are many sorts of grapes amongst Gardiners yet I commend four sorts especially to them and I desire that they be very carefull in this particular for it is the foundation of the work if you fail in this you fail in all for I know that Burdeaux-Vines bear very great grapes

seriously to be considered for altough we have plenty of Oaks yet what will it profit for Shipping without Masts and how difficult it is to get great Masts above 22. inches diameter is very well known Many things I might add of this kind but for brevities sake I refer you to Master Iohn Tredescan who hath taken great pains herein and daily raiseth new and curious things 3. Consider that these new Ingenuities may be profitable not onely to the Publick but also to Private men as we see by those who first planted Cherries Hops Liquorice Saffron and first sowed Rape-seeds Colliflowers Woad Would Early Pease Assparagus Melons Tulips Gilliflowers c. and why may we not find some things beneficial to us also 16. Deficiency is the ignorance of those things which are taken from the Earth and Waters of this Island Although it may seem to many that these things do little concern the Husbandman who usually is not a Naturalist but onely indeavoureth to know his own grounds and the seeds proper for it and seldome pierceth into the bowels of the earth yet if we consider that out of the earth he hath Marle Lime Stone Chalk for the inriching his lands and also Loam and Sand for his buildings oftentimes fuel for fire c. it will plainly appear that it is necessary for him to know all subterrany things and to be a Petty-Phylosopher and that the knowledge of these things will be very beneficial for him And here I cannot but take notice of a great deficiency amongst us viz. that we have not the natural history of all the Sands Earth Stones Mines Minerals Metals c. which are found in this Island it would not onely advance Husbandry but also many other Mechanick Arts and bring great profit to the publick I hope some ingenious man will at length undertake this task for the Lord hath blessed this Island with as great variety as any place that is known as shall in part appear anon and it may be proved by that great variety which is found near the Spaw-waters in Knaresborough as Dr. Dean relateth in his Book called the English Spaw Or the glory of Knaresbrough springing from several famous fountains there adjacent called the Vitriol sulphurous and dropping Wels and also other Mineral waters whose words are these Here is found not onely white and yellow Marle Plaister Oker Rudd Rubrick Freestone an hard Greet-stone a soft Reddish stone Iron stone Brimstone Vitriol Niter Allum Lead and Copper and without doubt divers mixtures of these but also many other Minerals might perhaps be found out by the diligent seach and industry of those who would take pains to labour a little herein Printed at York by Tho Broad being to be sold in his shop at the lower end of stone-gate near to Common-Hall-Gates 1649. This Letter will not permit me to make a compleat Natural History of the things of this Isle yet I shal relate divers things which may be as hints to set some others to work which I have found in Mr. Cambden and others and shall briefly instruct the Husbandman what he ought to take notice of for his own and others good And first if he live nigh the Sea let him take notice of those things the Sea casteth up for it hath even with us cast up Ambergreece which is worth so much Gold with the which not long since a Fisherman of Plymouth greased his boots not knowing what it was sometimes it casteth up Jet and Amber as at Whitbey oftentimes In former times we had Oysters which had very fair great Pearls in them of good worth and at this time some of them are found in Denbigh-shire Coperas-stone likewise is found along by the Sea-Coasts of Kent Essex Sussex Hampshire out of the which Copperas is made a thing very useful for D●ers Curriers c. further Sea-weeds are not to be sleighted for in Iersey they have no other fuel amongst them and here in England it is burnt to make Kelpe for Glassemen and is also very good manure for divers Lands also Sea-owse is not only good to lay on Land but at Dover and other places the Inhabitants make Brick thereof called Flaunders-Bricks c. Sea-sands in Cornwall do very much enrich their Lands and in Cumber-land out of a certain kind of sand they extract Salt c. 2. Let him take notice of all sorts of Waters which issue forth of the earth differing from the ordinary in Colour Odour Taste for it is well known how advantagious these waters are oftentimes not only to particular men but also to the Countrey about yea to the whole Island as appeareth by the waters of Tunbridge in Kent and of Epsham in Surrey Knaresborough Spaw in York-shire and by the Allum-waters in Newenham in Warwick-shire like Milk in taste and colour and are excellent for the Stone and wounds and also it appeareth by the salt Fountains in Worcester-shire and Cheshire which furnish all those parts with an excellent fine white salt by the hot Bath's in Summer-setshire and the luke-warm waters by Bristol c. At Pitchford in Shropshire is a fountain which casteth forth liquid Bitumen which the people use for Pitch c. 3. Let him not despise the sorts of Sands which he findeth for some Sands are for buildings as the rough sorts others for scowring others for casting fine metals as Highgate sand others for the Glasse mex as a sand lately found in Sussex In Scotland there is a sand which containeth a considerable quantity of Gold and in divers Countries fine Gold aboundeth very much in sands and if we may believe an excellent Dutch Chymist there is scarce any sand without it 4. Let him take notice of the Earth Loames Clayes c. which have divers and necessary uses as first the stiffest Clayes as New-Castle and Nonsuch are for the Glassemens Pots for Crucibles melting pots the lesse stiffe for ordinary Earthen wares Brewers Tiles Bricks c. white Clay is for Tobacco-pipes Marle of divers colours and stiffness is excellent for Husband-men Fuller's-Earth is found in Kent Surrey and lately in divers other places for the great benefit of the Clothier Rub and Rubrick in York-shire as also divers other in Oxford and Glocester-shire excellent for Painters c. Turffe for firing may be found in most parts of this Isle if people were industrious necessity now and then compelleth them to be inquisitive as it did lately at Oxford and Kent where it is found in good quantity in Holland they have little fuel save what is taken out of their ditches and therefore it is truly said that their firing is as it were fish'd out of the water and its indifferent good fuel Coales are found in very many places yet divers places are in great want of them 5. Let him take notice of the several stones found in this Isle as of Freestones for building Cobbels and rough hard stones for paving Tomb-stones soft sandy stones commonly called

them and afterwards of the cakes of Rapeseed or Linseed which cakes having a singular faculty of fatting Cattle they put much lesse of them into the Mesh for Milch-Cowes for fear of spoiling their Milke than for other kind of this they give them twice a day so as it maketh the greatest part of their feeding much more than the hay which they give them betwixt whiles and thus they feed them onely in Winter-time because that all the Summer long they keep them abroad at grasse Whether this be used in Holland as your friend saith I cannot tell of my own knowledge having never there seene it nor heard of it but in France it is of very old standing as appeareth by these words of Columella lib. 2. cap. 10. Rapa non homines solum verum etiam boves pascunt praecipuè in Gallia ubi Hyberna cibaria praedictis pecudibus id olus praebet De-serres doth also speak of it but very shortly and onely mentioning it in a word or two lib. 4. cap. 9. Paris the 6 of January 1652. IN the 104th page of your Legacie where I left with my last Annotations I finde these words In Barkeshire many keepe tame Pheasants and have gained well thereby The which having communicated to a brave English Lady here a great friend of mine who hath been a great House-keeper in England and is a most excellent vvife she tels me that at a Countrey-house of hers not farre from Chelsey she had alvvayes great store of them insomuch as she hath hatched to the number of 200 in one spring vvhereof though many dyed yet farre and farre the greatest part vvould come to perfection That of people of quality she never knevv any but her selfe vvho kept any but that there is abundance in the parts neer London vvho keep them for to make profit of them and sell them to the Poulterers that there is nothing more easie to bring up and to keep than Pheasants vvhen they are once past the first Moneth for til then they must be kept onely vvith Aunts eggs and feed on nothing else of vvhich one vvould think it a hard matter to get so many but there are fellovves in England vvho for a little money vvil get one as many as one can desire the first moneth being past they are kept aftervvards vvith Oates onely requiring nothing else but as they love to be kept in grassie fields so one must change them somevvhat oft to fresh grounds because they taint the grasse and the ground in the same manner as Geese do and for to keep them in my Lady used to have those parcels of ground vvhere they vvere kept inclosed vvith lats Paris the 3 13 of January 1652. YOu shall have now the conclusion of my Annotations upon your Legacy according to your desire In the bottome of page 104 your friends speaketh as if the excellency of Butter and Cheese depended wholly of the handling of it and that Cheese like to Parmesan and Holland Cheese might be made in England if the same industry were used there as in those Countreys which is nothing so For though Art and Industry can do very much in this particular as in most others whereof I have seen most remarkable examples both in England and Ireland yet there is some thing in the particular nature of different waters and different Soiles and of the food for Cattle thereon growing and consequently in that Cattles milke and in the Butter and Cheese made thereof which no Art nor humane skill can supply or imitate no more than the same kind of Beere can be brewed in all places or the same kind of Wine be made to grow on all grounds And this is most manifest hereby that in Holland it-self there are made severall sorts of Cheeses hugely different among themselves which difference is most remarkable in those two excellent sorts viz. the Edam-cheese being that kind which is so much transported into forreign Countreys and every where known by the generall Name of Holland-cheese and the Stolke-cheese And if it should be thought that that diversity proceedeth from the different makings of Cheese used in the severall parts of that Countrey I can assure you that if you make Edam and Stolke boors exchange their habitations and keep all their own fashions each of them shall make Cheeses not such as they were wont to make at home but as used to be made in the places to which they are come The like may be said of the green-Cheeses made in Holland of Sheepsmilke especially those of Gravesand Tessel and Grind all three most excellent ones and yet extreamly differing among themselves And not to go for examples of this further than England it selfe It were against all reason and experience to thinke that that notable difference betwixt Suffolk and Cheshire-cheeses cometh onely from the different way of making it Another thing which I find fault withall in the same Discourse is that the Author nameth the French Angelots among the excellent sorts of Cheese whereas they are nothing so neither in their qualities nor in their price they being sold for two Sols a piece whereas they use to weigh half a pound I do likewise mislike that he for to instance in the best kinds of Cheese he fetcheth Parmesans and Holland-cheese from abroad without taking notice that at home in severall parts of the Land and particularly in Mongomery-shire Cheese is made equall to the best of these kinds and at Chedder in Wiltshire that which in my judgement is farre to be preferred before them and to any other cheese in the world Page 105. I cannot brook that he complaineth England hath not a Systema or a Compleat Book of all the parts of Agriculture and reckoneth Markham among them who have writ onely divers small Treatises of it whereas Markham hath comprehended in his works whatever belongeth to any part of Husbandry and of Housewifery too with very few and small omissions such as in no wise can rob him of the name of a generall writings his workes also having that excellency that they are altogether squared for England and go on experience rather than on Probabilities and hear-says to the contrary of what our Authour seemed to taxe in him aswell as in other writers of that kind which maketh me suspect that either he hath not at all been conversant in Markham's writings or that in reading of him he hath been strangely fore-judged he being in my opinion one of the most excellent of his kind and in many particulars to be preferred before the most excellent of them all It is true what is said pag. 106. There were among the Ancient Romans some appointed to see that men did till their Land as they should but that which followes and if they did not to punish them as Enemies to the Publique is too hyperbolically spoken there being a vast difference betwixt punishing one as an enemy to the Publique and a simple fining of him which was all the