make water in Copper Brasse or Latten vessels they swill the vrine round about the Basin and afterward vpon the suddain doe cast it out of the Basin they couer the Basin with a cleane Linnen Cloth and let it stand so couered foure and twentie houres they find rust in the bottome and round about it they gather and dissolue the said rust with Rose water which Rose water they keepe within a Violl well stopped and drop thereof into their eyes euening and morning holding them wide open Many likewise there be which content themselues with Tuthia prepared To take away the filthinesse or gumminesse of the eyes touch them and rub them round about with a Saphire dipt in cold water To preuent that the eye doe not continue blacke or red after a blow there must by and by be dropt into the eye the bloud of the wing of a Pigeon or Turtle doue To take away red spots or blemishes of the eye it is good to vse the like remedie or else to apply to the eye a Cataplasme made of young Wormewood stamped with the milke of a woman and Rose water For an old rednesse in the eye take the bignesse of a small Nut of white Copperas and a scruple of Florence Ireos as much of Roch Allome make a powder which you shall mix with halfe a pint of Fountaine water after the measure of Paris or else boyle them all together vntill the water become cleare and drop into your eye three or foure drops either of the one water or of the other or make a Liniment to apply vpon it with the drosse of oyle of Linseed gumme Arabicke Tragacanth Mastick and Camphire For the inflammation of the Eye it is a singular remedie to apply to the eye the lungs of a Sheepe newly killed or to make a Cataplasme of the pulpe of a sweet apple roasted vnder the embers mingled with Barley meale the milke of a woman Rose water and the white of an egge The water of Marigolâs is also soueraigne good in this case A Wolues eye or the stones that are found in the mawes of Swallowes haue the like vertue hanged about the necke Or take with the point of a needle a piece of Frankincense set it on fire with a waxe Candle after quench it in foure ounces of Rose water goe ouer this course thirtie times and straine the Rose water through a white Linnen Cloth and keepe it to drop in some drops of the same into the corners of your eyes at night when you goe to bed and in case you may feele great paine in your eyes mixe together with this water a little of womans milke To restraine teares and all other humors falling vpon the eyes it is good to take a decoction of the leaues of Betonie the roots of Fennell and a little fine Frankincense and to make an eye-âalue thereof also to wash the weeping eyes oftentimes with the decoction of Cheâuile or to drop thereinto sometimes the iuice of Rue mixt with purified Honey Some hold it for a secret remedie to tye behind the head some drops of Amber which also haue the vertue to slay the âheume falling downe into the throat or else to drop into the eye water distilled of the gall of a man and Celandine or else to annoint the edges of the eye-lids with the soot of Butter burned in a Lampe which is a secret for to drie vp and stay all rheumes of the eyes and to shut vp most speedily all vlcers made in the great corners of the eyes and all rheumes comming of the tendernesse or blearednesse of the eye For the white spots of the Eyes take one or many new egges layd the same day by one or moe blacke Hennes or for want of blacke Hennes by other rost them hard vpon hot embers cut them afterward into equall quarters and take away the yelke and put in place thereof as much Sugar candie made in powder of the whitest you can get strayne all together through a Linnen Cloth verie cleane and doubled that so you may doe it verie strongly the water or liquor that commeth forth is verie good to drop one drop after another into the diseased eye at night when they goe to bed or at any houre of the day There is another water verie good for the same disease which is made of white Copperas Sugar candie Rose water and the hard whites of egges they being all strayned through a Linnen Cloth and of this there must be some put into the eye after dinner and at night going to bed Some doe vse with verie good successe another Water which is this Take of Tuthia prepared and powdered an ounce Mace halfe an ounce infuse them together in Rose water and white Wine of each halfe a pint of Paris measure for the space of sixe weekes in a Glasse well stopped this Glasse you shall set in the Sunne when it shineth and take it in when it shineth not or is Night or Raine stirre the Glasse twice or thrice euerie day These remedies are likewise good for red running and weake eyes For ach in the Eare comming of a hot cause drop thereinto the oyle of Henbane take oyle of Roses and a little Vineger and make thereof an iniection into the eare apply thereto afterward a bag of Camomill Melilote Linseed and Holihocks boyled in milke If the cause be of cold then put therein musked Cotton or a graine of Muske Seribonius doth commend greatly the foot of Pitch dropped warme into the eare which aketh by reason of an inflammation together with a little of the oyle of Roses Against the noyse and sounding of the Eare it is good to drop into the eares of the oyle of Rue or Spike oyle of bitter Almonds or Bayes together with a little Aqua vitae or fat of an Eâle or Aqua vitae wherein hath beene steept the seed of Cummin or Aââise or else take the scrapings of the wood of Cedar tree made verie small and thereof fill a bag of crimson Taffata verie thin of the greatnesse of an Almond dip it in verie good Aqua vitae in such sort as that the said bagge be throughly drencht with the same put the same bagge well and forward and close into the hole of the eare which bloweth and soundeth and afterward lye downe vpon the same eare Against Deafenesse you must drop into your eares the iuice of an Onion or of Brionie mixed with Honey or Oyle wherein haue beene boyled the roots of Daffodill or of the iuice of the riâdes of Radishes mixt with oyle of Roses or the fat of an Eele and the oyle of bitter Almonds For the losse of Smelling or when it is corrupted make a perfume with the seed of Nigella the leaues of Aron Rue and other hearbes which haue a strong fauour also smell oft vpon Mints For tumors vnder the eare you must make a Cataplasme of the flower of Barley
pure Wheat boyled till it become like pappe with thicke red Wine and apply it vnto the teates vpon plageats as hot as may be endured For belching at the mouth it is good to take fasting a Dredge made of Annise Fennell Caraway and Coriander seed or else to drinke Wine in the morning two or three times and that such as wherein hath beene boyled Bay-berries Annise Coriander and Fennell seed and apply vpon the stomacke a bag full of Rue Wormewood Marierome and Mints For the Hicket it is good to keepe ones breath oftentimes and long to stop both his eares to hold his head awry and his mouth couered and vpward to procure himselfe to neese to labour much to endure thirst to cast cold water in his face which hath the Hicket thereby to cause him to feare Some are of opinion that if he which hath the Hicket doe count and reckon the first saying one or borrowing hee shall haue no moe but that one Against Vomiting take a tost of bread and steepe it in the claret water hereafter described or in the iuice of Mints spread it ouer with the powder of Masticke apply it warme vnto the stomacke renewing it euerie three houres Otherwise take two handfuls of Mints and one of Roses boyle them in Wine take afterward two ounces of tosted bread and let it be well steeped in Wine and afterward compounded with Masticke and the said Mints and Roses make thereof a playster to lay to the stomacke before you goe to meat It is true that if the vomiting be with an ague it will be good to boyle the Mints and Roses and to steepe the tosted bread in vineger In like manner Mints brayed and mingled with oyle of Roses applyed vnto the stomacke is a singular helpe for any kind of vomiting it is good likewise at the end of meat to swallow downe one gulpe of Water or a morsell of Marmalade of Quinces not drinking afterward and in the morning two houres before meat to swallow fiue or six Pepper-cornes whole with Wine or the sirrup of Mints or of Wormewood or greene Ginger preserued It is also good to set cupping Glasses vpon the bottome of the Stomacke or vnder the Nauell and then chiefely when the partie eateth to take rest after meat and to talke or cough any thing at all For the paine of the Stomacke fill a dish with hot ashes sprinkle them with Wine oueâ them cast a Linnen cloth which may couer all the dish apply this vnto the pained place or else put vnto the stomacke a hot bagge full of fried Salt or else take the crums of a good thicke Loafe and being dipt as it commeth hot out of the Ouen in the Oyle of Camomill and wrapt in a Linnen cloth let it be applyed vnto the paine or else fill a Swines bladder with the decoction of the leaues of Bayes Organiâ Marierome Mints Time Camomill Calamint Melilote Annise and Fennell seed apply it to the paine warme it againe when it shall be cold or else make a cake with a handfull of Wormewood Mints and Roses kneaded with Rye Leauen and Wine and apply it vnto the stomacke For the obstruction of the Liuer vse a decoction made of Succorie the roots of Parsley Smallage Fennell Dogs grasse Patience Butchers broome Cich pease Capillus Veneris Hoppes and Fumitorie vse-likewise oftentimes the shauings of Iuorie For the heat of the Liuer there is nothing better than to vse Lettuce Sorrell Purcelane Hoppes in pottage and sometimes to drinke the water of the said hearbes fasting or the water of Endiue Against the Iaundise drinke fasting of the dung of Ganders the weight of a French crowne well mingled with white wine for the space of nine dayes or else of the decoction of the leaues and roots of Strawberries or else take Missletoe of the white Thorne gathered before the Sunne rise about a handfull three or foure roots of Parsley bray them all together with white wine let them runne through a linnen cloth or strainer and drinke of this euening and morning a reasonable draught This is a more excellent remedie than many others which notwithstanding women with child must not vse but in place of it you must apply to the wrists and soles of their feet the leaues of Missletoe of the Oake of great Celandine and Horehound the whole being brayed with a little wine and made in forme of a Cataplasme Some commend highly against the Iaundise to take of the wormes of the earth to wash them in white wine and after to drie them and making a powder of them to giue thereof a small spoonefull in white Wine or the decoction of Wormewood or of Horehound or to drinke fasting ones owne vrine certaine dayes or to drinke for the space of eight mornings with white wine fasting fiue trottles of â Goat Some say that to carrie in the left hand three leaues of wild Rocket doth cure the Iaundise Some also hold that to weare vnder the soles of the feet the leaues of Shepheards purse or of great Celandine next vnto their bare feet doth the like For the Dropsie it is good to make a drinke with the seed of Broome pouned and brayed in white wine or to make a drinke of the iuice of the root of Gladiolus or Asarum with white wine or to drinke fasting his owne vrine for the space of certaine dayes to apply in like manner vnto the moist places a Cataplasme of Cowes dung warme with which as Galen testifieth a Physition of Misia did maruellously heale all manner of Dropsies or to apply vpon the swolne place shell-Snayles aliue not washed but carefully bruised A secret remedie against the Dropsie is to drinke with honied water the powder of Glasse seuen times burned and seuen times quenched in the iuice of Flower-de-luce or white wine For the paine or heauinesse of the Spleene drinke wine wherein hath boyled Scolopendrium Sperage and Hoppes or else drinke oftentimes fasting of the broth of red Coleworts halfe boiled or of the decoction of Romane Wormwood or of Pauls Betonie or of small Centaurie or Smiths forge-Forge-water For the paine of the Collicke there is nothing more soueraigne than to weare about him a Ring or Boxe of siluer in which is inclosed some part of the nauell of an infant newly borne and that the Ring do touch the flesh There is also nothing more singular than to drinke in a pretie draught of white wine the red pill which is to be found in the space and cartilaginous gristles of Walnut kernels dried in the moneth of August and made into powder or to drinke foure or fiue ounces of the oyle of Nuâs or of Linseed or of the shells of ripe Nuts or the water of Camomill or the decoction of the seed of Hempe or Wine wherein hath beene steept for the space of tenne or twelue houres the root of Enula campana bruised or the powder of a Stagâ pizzle drunke
and Centaurie alike much of all two ounces of the seed of turneps harts ãâã one ounce and vvith vvhite vvine it will serue to take at three times the day after the three aboue named you shall make him a clyster of the decoction of Wormewood and Rue putting thereto in the strayned liquor two Oxe-galls and an ãâã of Aloes Against the flux of the bellie which some vse to call the current there is made a drinke of great seruice and vse of the powder of gals with red vvine and the flower of starch tempered together or else iâ the flux come of taking cold giue him ãâã dipt in sweet Red vvine and rose-Rose-water and rub his reines and bellie with ãâã vvine Oyle of Roses and a little Salt For the flux of bloud passing by vrine you must let him bloud of the veine of ãâã breast afterward make a decoction of Wheat with sweet Seame and the powder of the rinds of drie Pomegranats straine them all to make a drinke for to giue him euerie morning not putting him to any trauell at all Likewise you shall applie a ãâã plasme vnto his backe and reines made vvith Knoâgrasse Boleâarmoniacke and the bloud of the beast mingled together with strong vinegar or thicke red vvine which may also serue for them that haue their reines relaxed or haue beene pricked vvith ãâã Lancet A restie horse for to make him goe forward must haue a coarde tyed vnto ãâã cods and it must be so long as that reaching betwixt his forelegs it doe come vp ãâã high as that the rider may hold it in his hands and so may pull it hard wheâas the horse should offer to goe backward but if it be in a Gelding you must bumbast ãâã buttocks with a good long sticke taken hot out of the fire and burnt at the end for ãâã will make him goe and likewise if you vse the same course in his rearings it will ââârect him and make him leaue them If the horse at any time vvith eating of his hay doe eat any venimous beast as Scââpion Spider or the venimous flie called Buprestis he must be couered till he ãâã and then in all hast let him bloud in the roofe of his mouth which so soone as it is ãâã forth shall be giuen him againe to drinke warme and in such quantitie as it ãâã forth for his meat giue him leekes and wheat boyled together Looke more aboââ in the Chapter of the Neat-heard or Oxe-keeper For the stinging of Vipers a liue Cocke slit through the middest and applied warme vnto the vvound is much worth and presently after this a powder of the ãâã of yellow Daffodill with strong vvine and Salt made all in a drinke for him or ãâã the root leaues and fruit of vvild vine made in ashes and drunke with good ãâã or else take presently that kind of buglosse called Echium and draw out of it a good pint of juice hauing first watered it vvith vvhite vvine or vvater of Cardâus ãâã It you perceiue that the leafe vvill not yeeld you juice ynough of it selfe ãâã the horse first to drinke that vvhich you haue and after applie the substance of ãâã hearbe vpon and about the stung place and couer it The Shrew by her biting of the Horse maketh him oftentimes to dye as ãâã haue oftentimes seene both in Horse and Oxen this is a beast as bigge as a ãâã of the colour of a Weâill vvith a long snout and a short tayle she fasteneth vpon ãâã infecteth most chiefly the cods and maketh foure small vvounds for to healâ ãâã venimous biting you must cause him presently to take downe through the ââose ââââleaues stamped or powdred with vvater and to applie vnto the place that is ãâã âummin and Garleeke stamped together and in case there be any vlcer you must âment the place with Brine or with the decoction of the Mirtle-tree and to scatter ând sprinkle thereupon the powder of burned Barley or of a Pomegranat rinde âooke more in the chapter of the Ox-keeper The biting of a madde dogge hath for a singular remedie if it be vsed before it be ãâã daies the flowers of Medicke fodder burned and mixed with old Swinesârease and applied vnto the wound or else to stampe it with old white Wine and ââuse him to drinke it Also the root of the Eglantine-tree made in powder and put âpon the wound or giuen him to drinke with good old Wine Likewise the Berâies of Elder-tree or the juice of the leaues thereof or of Ashe-tree Hens dung swallowed by hap bringeth frets and wrings in the bellie for which ââke of old Smallage and drie two ounces and cause him to drinke them with Wine ând Honie afterward walke him vntill his bellie rumble and that he begin to dung The leane horse may be made fat if you giue him to eat Fasels or long Pease boyâed in vvater and mixt amongst his prouender but and if he should be so weake as âhat he could not swallow them downe you must strengthen and get him into couâage againe making him sup egge-yolkes with sugar in verie good quantitie warme vvater mixt with Salt and meale of Millet and giuen to the horse doth greatly fat him Also Panicke Rice and Millet boyled and mixt with Beane-meale and Salt âare excellent good and it would be giuen him foure times a day but not much at a time least the horse should cast it vp againe It commeth to passe sometimes that Mares are troubled with a kind of rage that is to say vvhen they see their owne pictures in the vvater they are taken with loue and hereupon they forget to eat and drinke and drie vp their heat or signe of desiring the horse The signes of this madnesse are manifested by their running thrââgh the pastures as if they were spurred oftentimes looking round about them as if they sought and desired something They are cured of this madnesse by being brought vnto the water for when they see by their shadows how ill fauoured they be they will forget the first shape which they had beheld before For a Horse that is troubled with the Yellowes you shall first let him bloud in the necke veine and in the roofe of the mouth then take a quart of Ale a handfull of Celandine fine spoonefuls of Honey three ounces of Cummin seed beaten to pouder a little Saffron and a handfull of Tyme boile these together then straine it and giue it the Horse to drinke luke warme If your Horse be troubled with the Staggers you shall first let him bloud in the necke veine and take from him great store of bloud then take Veriâice and Bay salt beaten together with a good prettie quantitie of Assafetida and dip in Flax hurds therein stop it hard into the Horses eares and then bind them vp so as the medicine may by no meanes fall out and doe thus diuers daies together and if need
picked and the leaues pulled off euen from the lowest part of them vnto where you perceiue the leaues to grow tender and these stalkes you must salt in a little Trough or Tray and so let them continue a day and a night vntill that they haue turned the âalt into brine after this they must be washed in the same brine of salt and after that they haue beene spraind they are layed abroad vpon hurdles vntill they be well dried afterward there must be put vpon them dried Dill âennell a little Rue and Lââkes chopped small after all this the said stalkes are put vp in a pot thus dried and there is powred in vpon them a pickle which is made of two parts of vineger and one of salt brine after this in stead of a double Linnen cloth to couer it there must be thrust in good store of drie Fennell vpon them in such sort as that the pickle may swell vp and ouer-couer them And euermore in all confections it must be a speciall great care that they remaine not drie and to that end to powre in pickle oftentimes âf by turning them aside you see they haue need After this fashion may Succorie Scariole Harts-horne the tender shoots of Brambles the young and tender croppes of Thyme Sauorie Organie and Radishes be preâerued and such preserues must be made in the beginning of Summer The hearbes preserued with salt and vineger are chiefely ordained for Salads but these that are made with sugar and honey doe serue for the vse of Physicke such are those which follow hereafter There is but verie seldome any preserues made of the flowers and leaues of herbes I vnderstand by this preserue taken properly the preseruing of things whole and not stampt and beaten into one bodie notwithstanding who so is disposed to preserue the flowers or leaueâ of hearbes may doe it in this fashion Take the leaues or flowers of such herbes as you will preserue make them very cleane afterward without anie manner of stamping of them put them all whole into some vessell wherein ãâã will keepe them cast vpon them a sufficient competencie of fine Sugar made in pââder and so âet them to Sunning in the vessell Also in this âort boyle them at a ãâã fire with Sugar so long as till the Sugar become as thicke as a syrrup and ãâ¦ã them in a vessell Otherwise after that you haue diligently cleansed the leaues or the flowers of the hearbes put them in an earthen pot or glasse and after poure into them of boyled Sugar of the consistence of a syrrup and well clarified Thus may Roses leaues of Mines Spleenewort Maiden-haire Sorrell Ceterach Buglosse and such like be preserued the flowers of Marigolds Succorie Violets Broome Sage and other such like and such preserues are more acceptable than conserues because the flowers and leaues doe in better sort retaine and keepe their naturall smell thus than in conserues for in conserues they are powned with Sugar which doth rebate verie much the naturall smell of the leaues or flowers Now as concerning making of conserues of leaues or flowers of hearbes you ãâã keepâ this course Take the tendrest parts of the flowers or leaues and cast away the hardest such as are the white tailes of Rose leaues the stalkes of Mints Spleenwort Maiden-haire and such like make them verie cleane and bray them afterward in a Marble Mortar or of other Stone with a pestle hard and solide ynough and that so long as till they become in manner of a past and then put vnto them twice or thrice as much Sugar or Honey And if it fall out that the leaues or flowers so ââamped be of themselues somewhat too moist as the leaues of Violets water Lillies and Bugloââe be then put thereto great quantitie of the powder of Sugar When you haue thus done put them into an earthen Vessell and set them abroad a Sunning a whole moneth that so their superfluous moisture may be spent by the heat of the Sunne but they must be stirred euerie day Or if you had rather doe thus Set the Vessels vpon hot ashes to the end they may take a little boyle but this is not so good as the setting of them in the Sunne After this manner may the flowers of Rosemarie Marâgolds Beâonie Pionie Marierome Balme Scabâoâs Elder tree Mints fuââitorie Eye-bright Succorie of the flowers of the Peach-tree Sage Broome Oranges Mââlowes Hollyhocke and other such like the toppes of Thyme Hysope and Worme wood the conserue whereof we haue said before to be verie soueraigne in the Dropsie as also the conserue of Peach-tree flowers and that of Broome flowers for the obstructions of the reines and spleene And for as much as the conserues of Violets and Roses are in great vse and request we will speake particularly of them To make conserue of Roses you must take the leaues of Roses white or red which are not as yet open and blowne you must make them cleane and stampe them without being dried before in a Stone Mortar and after put thereto thrice their weight in Sugar and then put it vp in a Glasse-vessell well couered with Parchment and set in the Sunne the space of three moneths and stirring it almost euerie day If you would make conserues of drie Roses boile in halfe a pound of Rosewater one whole pound or thereabout of fine Sugar afterward when you see that all the water is conâââmed cast into the Sugar an ounce of drie Roses made into powder boyle them altogether reasonably and after with a spatule of wood you shall make your conserue into morsels or cakes Otherwise make three infusions of Roses in Rosewater let the third settle the bottome whereof you shall let alone as being the earthie and grosse part taking that onely that is aboue and in it you shall boyle fine Sugar and after that you shall cast thereinto halfe an ounce or thereabout of dried Roses in powder and doe in like manner afterward as hath beene alreadie said To make conserues of Violets you must take the fresh and new flowers of Violets and take from them their taile and the little greene cup by which they hang and after drie them some small time in the shadow of the Sunne to take from them their superfluous moisture which they haue after that bray them in a Stone Mortar with twicâ so much Sugar and put them in a Glasâe vessell which shall be set to Sunne for the space of three moneths and stirred verie oft during the said tââe as hath beene alreadie said of the conserue of Roses If you would make conserue of drie Violets make one or two infusions of Violets and in them boyle fine Sugar afterward casting halfe an ounce of powdred Violets to one pound of Sugar then boyling them a little together you shall with a spatule make your conserue into morsels or cakes For to make Mustard you must picke and cleanse your seed verie
matter as you shall know to be necessarie for the present disease as conserues of roses and buglosse damaske raisins the powders of the electuaries of precious stones aromaticum rosatum and such like things and finally distill them after the manner aboue specified Some there are vvhich vvill not make any restoratiues but of capons-flesh the oldest they can get such they strangle and plucke by feather and feather not vsing the helpe of any hot vvater then they take out the entrailes and chop them small adding thereto flowers or conserues of buglosse burrage damaske raisins mundified barley whole coriander-seed pearles powder of the electuarie diarrhodon or some other like vnto it and the leaues of gold they distill all together and cause it to be giuen to sicke persons women in child-bed and old folke To make a restoratiue in shorter time and that vpon the sudden with lesse cost charges as also paine and labour chop your flesh small after the manner alreadie deliuered put it into a glasse viole or bottle of a sufficient bignesse and in such sort as that all your peeces of flesh be strung or put vpon a double threed and hold one by another and the double threed vvhereupon they hang be vvithout the bottle which must be well stopt aboue with a linnen or cotten cloth wet in a mixture made vvith whites of egges and barley âlower set this bottle in a caldron full of water boyling at a small fire and there let it stand foure houres more or lesse vntill such time as a good part of the flesh bee conuerted into moisture See that the bottle stand in the vvater vp to the necke and that it touch not the bottome of the caldron and vvithall vvell stayed vp on euerie side that so it may not slip or bend more one vvay than another When the foure houres are spent rebate the fire gently that so the bottle also may coole by little and little vvhich if so bee that you should take all hote out of the water it vvould breake presently Afterward vnstop the bottle vvith vvarme vvater if you cannot vvell otherwise and then draw forth the string and the flesh softly that so the liquor may remaine alone straine the vvater after the manner of Hypocras and aromatize it vvith Sugar and Ciâââmome that so it may be giuen to the sicke that are vvasted You may after this manner make restoratiues such like as you shall thinke good either cheaper or dearer more or lesse pleasant and delicate and more or lesse medicinable as occasion may require CHAP. LXIX The manner of distilling compound waters WAters are not onely distilled of one onely or simple plant liquor or other matter but also of many mixt together and such vvaters are called compounded vvaters by reason of the mixture of many things These compound vvaters are of three sorts some are for physick othersome for sweetnesse and the other for âukes and painting as ornaments to the bodie vve vvill first and before the rest speake of those which serue for medicine and physicke Sage water compounded Take equall parts of sage and penniryall stampe them in a mortar and distill them This water taketh away the paine of the bellie and stayeth cold rheumes if it be drunke with a little quantitie of castoreum Water of turneps compounded Take turneps either garden or wild ones or both together the roots of smallage and parsley and anise-seed infuse them all in white wine or vinegar and distill the vvater as good against grauell Angelica water Take equall parts of Angelica as well the rootes as the leaues but especially the rootes and the flowers of lauander infuse them in Wine there will distill from them a singular water against the Falling-sicknesse if it be taken in the quantitie of two or three spoonefulls Water of Celandine Gather in the beginning of the moneth of May the leaues of celandine veruaine rue and fennell pound them and draw from euerie one of them three ounces of juice vvhich you shall mix together put vnto them some buds of roses of sugar-candie three ounces of verie good Tutia foure ounces and as much of dragons bloud distill them all in a stillitorie This vvater taketh away the rednesse and spots in the eyes Water of the Vine Take the vvater that distilleth from the vine-stockes at such time as they are cut vvhich is in the Spring-time distill it with like quantitie of honie this vvater healeth itchings heat and rednesse of the eyes the verie vvater of of the vine alone vndistilled doth the like rose-Rose-water Take roses three parts fennell and rue of each one part shred them small and mingle them verie well together afterward distill them and let the distilling vvater fall into a vessell wherein is a handfull of the foresaid hearbes this vvater preserueth the sight if the eyes be vvashed therewith in Sommer Water of Eye-bright Take Celandine Fennell Rue Eye-bright Veruaine red Roses of each halfe a pound Cloues and Long-pepper of each two ounces bruise them all and distill them in a glasse stillitorie This vvater is singular good for a vveake sight Water of Rosemarie Take Aqua-vitae distilled of white Wine the distilled vvater of rosemarie and sage of each fiue pound of sugar two pound in these infuse of the flowers of sage and rosemarie for the space of eight daies of each two ounces straine them and keepe the water to heale the fistulaes of the eyes Water of Treacle Distill in a glasse stillitorie Treacle with a like quantitie of Aqua-vitae and Vinegar This vvater is good to touch the vlcers and rawnesse of the mouth vvithall especially if there be added vnto it a little bole-armoniacke Another Treacle water Take old Treacle a pound of the rootes of Enula campana Gentian Cypers Tormentill of each an ounce of blessed Thistle halfe an ounce of conserues of Borage Buglosse and Rosemarie of each an ounce infuse them all together in three pints of white Wine a pint and a halfe of Cesterne water and two pints of Rose-water distill them Water of Cloues Take equall parts of Cloues Ginger and flowers of Rosemarie infuse them in verie good Wine the space of eight daies distill the whole This vvater comforteth the stomacke assuageth the paines and vvringings of the bellie killeth vvormes and maketh fat folke to become leane or maketh fat the leane if they drinke it mixt with sugar Water of Saxifrage Take of the juice of Saxifrage two pound of the juice of Pearlewort Parsley Anise and Clotburre of each halfe a pound of vvhite Vinegar eight ounces distill them all This vvater drunke in the morning breaketh the stone Water of Swallowes Take Swallowes and drie them in an ouen make them into powder mixe it vvith a little Castoreum and a little Vinegar distill it all this water cureth the Falling-sicknesse if it be drunke foure
mornings Water of horse-taile Take horse-taile plantaine red roses Winter-cherrie-berries rootes of holihockes and scraped licorice of each an ounce of bole-armoniacke halfe an ounce of the seed of gourds and cucumbers of each three drams of the seede of white poppie six drams of the seed of quinces halfe an ounce Infuse them all in vvhay made of goats milke the space of two daies afterward distill the vvater which will serue for the vlcers of the reines and bladder if there be foure ounces of ââtaken vvarme in the morning Water of corneflag Take equall parts of corneflag hyssope and southernewood stampe them throughly and leaue them so a certaine time afterward distill them this vvater prouoketh womens termes and killeth wormes in young children Burnet-water Take the seed of burnet parsley smallage the leaues and rootes of clotburre and smallage of euerie one equally stampe all together after put thereto of draggons bloud an ounce and a little good vinegar âet all to infuse together a certaine time afterward distill it this vvater hath a meruailous vertue against the stone and grauell A singular vvater for the grauell vvhich the deceased Monsieur de Tillet had great vse of vvith happie succesâe Take the rootes of parsley and fennell made verie cleane and the vvooddie part taken out of each âoure handfulls boyle them in twelue pintes of riuer water vvhen they are halfe boyled put thereto of the tender buds of Mallows holihockes violets and sea-weed of each foure handfulls boyle all together to the consumption of the halfe after straine them through a white napkin distill them putting thereunto two pound of Venice turpentine A singular water for the eyes Take celandine veruaine betonie eye-bright rue and fennell all new and fresh of each two handfulls stampe them together sprinkling them with halfe a pound of white Wine presse out the juice and afterward infuse in the same pepper and ginger made in powder of each halfe an ounce of saffron three drams of myrrhe aloes and sarcocol of each one ounce of verie good honie a pound distill them all in a glasse stillitorie at a small fire and keepe the water for the spots of the eyes Take foure ounces of the pills of Oranges dried in the shadow of the Sunne sixe dayes nutmegs and cloues made into powder either of them by themselues of each foure ounces infuse the said aromaticall powders in a glasse viole with rose-rosewater the space of seuenteene dayes in the Sunne after cast vpon the said powders the rindes of oranges vvhich you shall let steepe there a certaine space of time Afterward take of new red roses gathered two daies before a pound of the roote of cypeâus halfe a pound of the leaues of rosemarie hysâop balme roses of the bush of each two handfulls of bay-leaues a handfull lay them all to drie in the Sunne for two houres after infuse them in rose-rose-water the space of three houres this done put them all into a Still after this manner In the bottome of the Still make a bed of one pound of new red roses then next a bed of aromaticall powders and the rindes of oranges in the third place a bed of Violet flowers and in the fourth place the last and fourth bed of the afore named hearbes distill them all in Maries-bath with a gentle fire Adde vnto the distilled water two pound of rose-water or thereabout so that it may be in proportion equall to the third or fourth part of the water drawne out by distillation This vvater taken in the morning the weight of a dramme keepeth the bodie sound lustie and reneweth youth It is singular for the paine of the head tteeth bellie gripings palsie conâulsions apoplexie faintings and other such cold diseases This is the vvater that is so much esteemed in the courts of kings and princes and amongst the great and renowned ladies An Allome-water Take Verjuice the juice of Plantaine and Purslaine of each a pound seuen whites of egges ten ounces of Roch-allome mingle them together and distill them Otherwise take plantaine purslaine sorrell gourds nightshade and verjuice of each a handfull poune them grosly mixe therewith ten or twelue whites of egges put them all in a glasse stillitorie to distill mingling amongst them halfe a pound of Allome as you lay bed vpon bed this water is good for caâkers for the rednesse of the face and for vlcers applying linnen clothes thereunto that haue beene wet therein You may likewise distill purging waters in infusing purgatiue medicines both simple and compound seeing that they be as new as may be and that in Aqua-vitae wine milke whay distilled waters or conuenient decoctions and such waters vvill haue the like vertues as the purging medicines haue thus you may distill Catholicum Diaphoenicon confectio Hamech and Electuarium de âucco rosarâm Thus you may distill rhubarbe agaricke hellebor scammonie and such other purgatiues that are sound and new The maner of distilling rhubarbe may be this take a quantitie of new and greene Rhubarbe vvhether it be a pound or halfe a pound more or lesse make it ââto small pieces or make it into grosse powder and vpon it cast of the iuice of Borage and Buglosse of each two pound for one of Rubarbe infuse them all together for the space of foure and twentie houres vpon hot ashes then distill them in a Stillitorie in Maries bath This distilling of purgatiue Medicines is for such kind of people as are verie delicate and cannot abide the smell of the purging medicine to be ministred otherwise vnto them CHAP. LXX Of sweet Waters particularly described SWeet Waters serue to wash the hands face haire of the head and beard as also to make Linnens Garments Gloues and such other things to smell sweet Water of Lauander Take the flowers of Lauander new or drie beâprinkle or infuse them in Rose-water Wine or Aqua-vitae afterward distill them The water will be sweeter if you drie the flowers in the Sunne in a Glasse-violl close stopped and cast vpon them afterward some white Wine And if in the time of want and lacke of distilled water you would haue a water presently made which should resemble the smell of the water of Lauander cast a drop or two of the Oyle of Spike into a good sufficient quantitie of pure water and swill them well together in a bottle or Glasse-violl with a narrow necke This water though it be not distilled yet it ceaseth not to haue the sweet smelling sent and sauour that the distilled hath Water of Cloues Take halfe an ounce of Cloues well bruised set them to infuse in a pound and a halfe of Rose-water the space of foure and twentie houres after distill them in Maries bath The water of sweet Smells Take Basill Mints Marierome rootes of Corneflag Hyssope Sauorie Sage Balme Lauander and Rosemarie of each a handfull of Cloues Cinnamome and Nâtmegs of each halfe an
that it may take the Easterne Equinoctiall and not lose the rising of the Sunne in March and October or rather in September If there be euer a Hill build vpon the edge thereof making choise to haue your lights towards the East but if you be in a cold Countrey open your lights also on the South side and little or nothing towards the North if it be not in your Barnes where you put your Corne or such other things as are subiect to the Weasell and other vermine Ouer-against the North you shall procure some row or tuft of Trees for to be a marke vnto you of your place and defence also for the same against the Northerne windes in the Winter time But if you be in a hote countrey you must set your said tuft of Trees on the South side against such windes and heat of Sunne as come from thence and boldly open your lights especially in the said Barnes which lie on the North side Make good choice of the best parts of your Grounds to be most fit for Fruits Corne and Medowes and plant your Vineyard to haue the South open vpon it You shall make also certaine crosse Barnes with their counter-windowes in the place towards the South to open them in the time of a Northerne wind Such places are found in Countries full of Mountaines which doe greatly desire the East and yet notwithstanding would therewithall take part of the South which is so needfull for them In this and such like places Wells are in greater request and much more necessarie than in valleyes and plaine grounds and that wee may find out the place where it is best to make them wee must chuse the Easterne side at the beginning of the descent somewhat therewithall bending towards the North but wee may not haue any thing to doe with the Westerne side and yet somewhat better toward the South where hauing ouer night digged the earth in diuers places the quantitie of three feet ouer and fiue in depth and after returning in the morning at the Sunne-rise you must make triall how it soundeth being strucken with the end of a Holly staffe armed at the said end with some round peece of Iron or Latten after the manner of the end of a Shepheards staffe without the Crooke and there by the iudgement of the eare to obserue and marke how it soundeth vnderneath as whether it sound like a Mortar or like fat Earth Potters clay or some other that is very hard or like a Glasse halfe broken or else like a very deepe Pit that toucheth the Quarrie or Veine lying vnderneath and this is the best way to iudge and make triall Or otherwise in the moneth of August or September at such time as the Earth is verie drie a little before the Sunne rise you must lye downe flat vpon the ground hauing your face toward the East and chuse out that place where you shall espie a vapour to rise vp out of the Earth after the manner of little Clouds for this is a token of a proud or plentifull store of water Or else to make a shorter triall to make deepe trenches of foure foot within the ground and therein to put sponges or fleeces of Wooll verie drie and cleane couering them with boughs of Trees or leaues of Hearbes then after some time to take them out of the Earth and they being wet and moist doe argue abundance of water according to the qualitie of moisture which they haue within them whereas if on the contrarie they be drie when they be taken vp it argueth that there is no water to be come by Diuers there be that gather figures of the springing vp of water in place where by their seeing of small clouds and vapours rising from thence into the ayre in drie faire and calme seasons But howsoever it is not conuenient to content ones selfe with the bare viewing of the hearbes which grow thereupon without hauing first made some triall for vnder Crowfoot Folefoot Plantaine Dogtooth Cinquefoile Milfoile and three-leaued Grasse Water is not farre to seeke but it is naught worth if one digge not verie deepe as is to be seene at Bagnolet Belle-Ville vpon the Sand and other places of Liury Vnder Veruaine is oftentimes found good Water and deepe according to the nature of the ground and withall if the head doe spring from grounds apt to boyle as red Sand or gray Rocke and not from those sides which by and by are dried vp Aboue all to the end we may have Wells containing water of a good rellish and such as will neuer drie vp we must make choice of a sââdie blacke grauelly or clayish ground or such a one as is full of pebbles and especially that which is mixed of pebbles and sand together but neuer of that water which floweth from Fullers clay mire mudde or springeth from the grounds where Sallowes Roses Reeds and other such Plants which are engendred of a watrie humour doe grow for although that such places doe yeeld great store of water notwithstanding that water is naught worth and will easily be dried vp Wherefore as much as lyeth in you procure that your Wells be farre off from such ditches as wherein they lay the dung of Stables Cattell or Swine-coats to rot or any other place which may annoy in regard of the pissing of beasts if they be not well digged and made verie deepe True it is that Wells will be a great dealâ the better if they consist of a high rising water and not such a one as lyeth deepe in the earth For howsoeuer that such Wells be lesse hot in Winter and in Summer lesse cold yet notwithstanding it shall be infinitely better because it hath more helpe of the Sunne and Aire which are the two things which doe greatly amend and make better the water and if necessitie force the water to lye so deepe and low wee must seeke to helpe the inconuenience by drawing but a little and oft for the iumbling and stirring of the water will rectifie it and amongst other things you must haue speciall care not to keepe it couered Fountaines in like manner rising from such places of Mountaines are had in request as well for the profit of the water which is a great deale better and more pleasant than that drawne out of Wells as also for the beautifying of the Country Farme And for to find their Head or Spring wee must vse the like meanes as wee haue layd downe for the finding of Wells excepted that wee must make chiefe choice of such as breake forth vpon the North at the bottome of high and great Mountains hauing hollow places and compassed about with plaines for in such plaine grounds the water gathereth it selfe together and distilleth through the earth Now this kind of prouision of water is when you desire it in great aboundance but if you stand vpon and desire the best and most excellent water you must make choice of
boyled in honied water and putting thereto the Muscilage of Fleawort seed and the oyle of Lillies A Cataplasme made of the dung of Goats fresh Butter and the residence of the oyle of Nuts doth digest the swellings vnder the eare Against the stinking of the Nosthrils it is good to snuffe vp into the nosthrils of the decoction of Marierome Calameth Cloues Ginger and Nutmegs made inwhite Wine or else of the vineger of Squils To stay bleeding at the Nose you must by and by lay your thumbe vpon that side of the nose that bleedeth and you must put about your necke a neck-lace of Iaspar stone you must tie the vttermost parts of the bodie so strait as you can and put in the nose a tent of dead Nettles and hold in your hands the leaues and rootes of Agrimonie or else hold in your mouth verie cold Cesterne water and change it oftentimes Some doe much approue the vse of Camphire the flowers of Willow the mosse of Quinces and other hoarâe fruits put into the nose and to apply vnto the Browes Camphâre with the seed of Nettles or with the iuice of Plantain or of Nightshade or else to apply vnto the Temples and about the necke especially oueragainst the iugular veines hearbes of a cooling facultie as Nightshade Plantaâne Lettuce dead Nettles or pricking Nettles pouned with salt and vineger Peruincle others Peruincle also put vnder the Tongue hath the same vertue Some doe make in like manner Neck-laces and Bracelets of the hearbe S. Innocent Some hold in the hand that is on that side that the nose doth bleed of a branch of Holihocke Diuers Countrie folkes to stay any kind of bleeding in any part doe wrap of Hogs dung in Cotton and apply it to the place from whence the bloud commeth Others snuffe vp into the nose the powder of a three-cornered stone found in the head of a Carpe dried and made into powder Against the ach of the Teeth you must boyle in Vineger and rose-Rosewater the root of Henbane or of the Mulberrie tree and to hold this decoction in the mouth otherwise take a Cloue of Garlicke and rost it a little vnder hot embers afterward bray it and lay it vpon the pained tooth as hot as you can in like manner put one in the eare of the same side that the paine is Some doe bray a Cloue of Garlicke with Salt and lay it to the pulse of that arme that is vpon the aking side Otherwise take two drammes of the rootes of Pellitorie bruised of the leaues of Sage Rosemarie of euerie one halfe a handfull Three fat Figges and you shall boyle them all in tenne ounces of Wine vnto the consumption of all the Wine afterward you shall take a quantitie of the said Figges and apply it to the aking tooth as hot as possible may be or else wash and gargle your teeth with the decoction of ground Yuâe made in Wine and to the consumption of the third part of the said Wine After the same manner you must apply vpon the pulses of the Temples a playster made of Pitch the powder of Allome and a Gall verie hot It is good also for the ach of the teeth to put thereupon the iuice of Garlicke Motherwort Rue or some hot oyle as that of Sage which is singular in this behalfe Some hold it for a secret to weare about the necke the tooth of a man knit within a piece of Taffata or a Beane found in which there is inclosed a Lowse taketh away the most strong paine of the teeth that may be endured It is good to foment the loose teeth with the decoction of Rosewater and Allome or else of the rootes of Cinquefoile and Allome and in case you would cause them to fall out put in their hole or hollow place of the ashes of Earth-wormes or of the dung of Mice or of the tooth of a Hart for such ashes will cause them to fall out by and by without any Iron or Instrument Or else apply thereunto the stone of a Mulberrie or else steepe the root of Mulberrie tree stampt and bruised the space of fiue daies in good strong vineger in the Sunne and there let it drie so as that you may make it into powder and then apply the same powder Vnto your tooth or else you shall apply thereto the braines of a Partridge or the iuice of water-Cresses in the place or else put into the hollow of the tooth the iuice of great Celandine To keepe the Teeth cleane and bright and to preserue them from the falling downe of all manner of Rheumes take a pint of Fountaine water a third part of Rosewater put therein two drammes of Allome as much of Cinnamon boyle them softly together in a Viall or earthen Pot well Leaded vnto the consumption of the third or fourth part wash your mouth and teeth therewith euening and morning or else wash your mouth and teeth in the warme decoction of small Sage Rosemarie and great Marierome boyled in white Wine to the consumption of the third part To stay the Canker of the Teeth hold in the morning a great graine of Salt vnder your tongue vntill it be there melted then rub your teeth therewith To take away the stinking of the Mouth it is good to wash the mouth with Wine wherein hath boyled Anniseed and Cloues or to chaw the root of Acornes or else to chew Masticke long ynough For the stinking of the Teeth it is good to rub them with the leaues of Sage and the rinde of a Ciââon or with the powder of Cloues and Nutmegs in the meane time there must be auoided the vse of Milke-meats raw Fruits sharpe things and such as are hard to chew all victuals of ill digestion and all vomiting To white and take the wrinkles out of the Hands take the drosse of oyle of Linseed steepe it in raine water and wash your hands therewith or else wash your hands with the iuice of Citrons alone or some graines of Salt mixed therewithall For the Cough take Hysope and Folefoot of each one handfull Figges of Marcellis damaske Raisins and Licorice of each an ounce boyle them all in water vntill the third part be consumed vse this decoction twice a day two houres before dinner in the morning and at euening one houre before supper It is good likewise to take red Coleworts and to make them boyle two or three boyles with an handfull of Folefoot and a slip or two of Hysope and to vse this broth twice a day For the Squinancie or sorenesse of the Throat you must take a whole Swallowes Neast boyled with white Wine and with the oyle of Camomill and sweet Almonds therewith to make a Cataplasme and to apply it vnto the throat or to drinke by and by the weight of a French crowne of the tooth of a wild Boare powdred with the water of Carduus Benedictus or to touch the diseased
of Sea-Holly and of Tasell mixed with white wine is singular in this case A Bath also is verie good and it may be pâepared with water of the Riuer in which shall haue boyled Mugwort Mallowes Holâhock Camomill Melilot and other such like hearbes and within the Bath to rub the hippes and thighes drawing them downeward with a bagge of Mugwort Celandine Cheruile Smallage Betonie seeds of Nigella and other such like Some esteeme it for a rare remedie for to take the weight of one or two French crownes of the marrow of a Hart to tye it within a little knot of fine and cleane linnen and to put the said knot into the woman her secret place deepe ynough but this to be after the bodie hath beene prepared and purged For the suffocation of the Matrix the legges must be rubbed alwayes drawing downeward and tying them hard to put the partie thereby to great paine put cupping-glasses vpon the thighes rub the stomacke drawing downeward from the pit thereof to the nauell Furthermore she must be made to smell vnto things that stinke and small strong as the feathers of Partridges or shooe soles burnt and below to apply things that are verie sweet smelling as Cloues Marierome Amber Time Lauander Calaminth Penny-ryall Mugwort Ciuer the leaues of white Mulleine which hath his stalke rising verie high you must also giue her to drinke the quantitie of a beane of Mithridate dissolued in the water of Wormewood or fifteene red or black seeds of Pioniâ bruised and dissolued in wine The onely remedie for this disease is that if it fall out that the sicke partie be with child that then her husband dwell with her for the remedies before spoken of are dangerous for women with child Sume doe much esteeme in this disease the course following that is that the woman euerie weeke to keepe her selfe free should drinke three spoonefuls of white wine wherein hath beene boyled and steept an ounce of the root of Brionie For the falling downe of the Mother the partie must be caused to vomite to haue her armes rubbed and bound hard to moue great paine to set cupping-glasses vpon her breasts and to cause her to smell vnto sweet and odoriferous things and below to apply things that are of a strong and stinking smell There must be giuen her to drinke the powder of Harts horne or of drie Bay leaues with red wine that is verie sharpe In like manner a Cataplasme made of Garlicke stamped and dissolued in water or Nettles newly braied and applied vnto the bellie causeth the Matrix to returne into his place Holihocks boyled with oyle and the fat of Quailes made in forme of an emplaâster and applyed to the bellie are verie profitable Ashes made of egge shâlls wherein Chickens haue beene hatched mixed with Pitch and applyed vnto the belly doe put the Matrix againe into the place Some are of opinion that one leafe of Clot-burre put vnder the sole of the womans foot drawech downe the Mother and being applyed vnto the top of the head doth draw it vp on high For the inflammation of the Matrix it is good to make an iniection with the iuice of Plantaine or of Nightshade or of Houseleeke or to apply a Cataplasme made of Barley flower the rinds of Pomegranats and the iuice of Plantaine Houseleeke or Nightshade For the inflammation of a mans yard the same Cataplasme will be very soueraigne if there be added vnto it some quantitie of driered Roses or else take the new dung of a Cow frie it in a panne with the flowers of Camomill Brier and Meââlot lay it to the cods you shall perceiue the swelling to depart quickly To take away the stinking smell of the feet put within your shooes the scuââme of yron For to make a woman fruitfull that cannot conceiue take a Doe great with fawne kill ãâã and draw out of her belly the membrane wherein the fawne lyââh turne the fawne out of the said membrane and without washing of it drie it in the Ouen after the bread is drawne forth being dried make the inner part and place where the fawne lay into powder giue of this powder three mornings vnto the woman and that by and by after midnight with three or foure spoonefuls of wine ãâã her not rise of foure houres after and aduise her that her husband may lye with her If a woman with child haue accustomed to lye downe before her time it is good that whiles she is with child she vse with the yolke of a new egge a powder made of the seed of Kermes otherwise called Diers graine and of fine Frankincense of each an equall part or else that she vse oftentimes of the powder of an Oxe pizzle prepared in such sort as we haue set downe among the remedies for the Pleurisie or elsâ that she weare continually vpon some one or other of her fingers a Diamond for â Diamond hath the vertue to keepe the infant in the mothers wombe Some say also that the slough of an Adder dried and made into powder and giuen with the ãâã of bread is singular good for the staying of vntimely birth The Eagles stone is commended for this aboue all other things which being worne vnder the left arâepit or hanged at the arme of the left side doth keepe the infant and hindereth vntimely birth To bring to bed the woman which is in trauaile of child you must tye on the inside of her thigh not farre from the place by which the excrement of ordure passeth the Eagles stone and so soone as the child is borne and the woman deliuered to take it away for the same purpose to giue her the decoction of Mugwort Rue Dittaâe and Pennyryall or of the iuice of Parsley drawne with a little vineger or of white Wine or Hypocras wherein hath beene dissolued of the powder of the Canes of Cassia of Cinnamon of the stones of Dates of the roots of Cypres of the flowers of Camomill of the root of round Aristolochie or Birthwort or the iuice of Tota bona with white wine or else the leaues of Tota bona stamped layd vpon the secret paâââ and round about And when a woman is in trauaile of child and looseth all her strength it is good to giue her bread steept in Hypocras or a spoonefull of the water called Claret water which must be prepared in this sort Lay to steepe in halfe a pint of good Aqua vitae according to the measure of Paris about three ounces of Cinnaâon well shaued by the space of three dayes in the end whereof let the said water ruâne through a cleane linnen cloth and dissolue therein an ounce of fine Sugar after put thereto about the third part of old red Rose water and let all stand together in a bottle of glasâe to vse when need requireth This water is principally good for all the diseases of the Mother as also for Fainting Swowning weakenesse
shaued or scrap ãâ¦ã a linnen cloth in manner of a Cataplasme and apply it vnto the pained ãâã Otherwise take the roots and leaues of Danewort the leaues of Scabious ãâã Coââfrey and wild Sage boyle all together in wine after let it passe ãâ¦ã put thereto oyle of Spike Aqua vitae and the oyle of Neats ãâ¦ã take a very fat Goose puld and the garbage taken cleane out after ãâã her with ãâã that are well liking and chopped verie small with common ãâã and roasted at a small fire and looke what droppeth forth let be reserued for ãâã for the grieued place Some likewise apply for the paines of the ioints ãâã whelpes vpon the pained places Galen saith That hee was wont to softer ãâã such hardnesse as is wont to happen about the knees by applying vnto ãâ¦ã Cheese all mouldie stamped with the broth wherein a salt Gammon of ãâã hath been boyled To take away the Swellings procured of Wind you must take fried salt and ãâã it betwixt two Linnens vpon the Swelling or apply a Cataplasme made of the ãâã of white Wine the branne of ãâã and new Oxe dung For such Swellings as are ãâã make a Cataplasme with the leaues and flowers of Violets flowers of Heââane leaues of Nightshade flowers of Camomill and Meliloâe all boyled in wine and water strayned through a Searce and applyed vnto the aking place Or else draw the iuice of Houseleeke with a little red Wine and the flower of Barley make an emplayster for the place The dung of Goâââ hath power to wast spend and consume the hard Swellings how hardly soeuer resolued and wasted especially the old hard Swellings about the Knees mingling the same with Barley flower and water and vineger in forme of a Cataplasme To ripen an Impostume apply vnto it the dung of Goslings which haue ãâã kept from meat three whole dayes together and after fed with the gobbers of a fresh Eââe It is good also to apply raw Wheat champed or chawed a long time A Cataplasme made of the leaues and roots of Mallowes Holihocks Onions Lillies crumâ of white bread all âod together and after strayned through a Colander adding thereto the volke of an Egge and a little Saffâon It is true that if the Aâostâme be very cold there may be added to the decoction of the Cataplasme abouesaid the roots of Elacampane Danewort Lilââes and Brionie flowers of Camomill and Melilot Oâons and Wheat Leauens To ripen a Naile otherwise called a Felloâ or Cats-haire take raw Wheat a long time chawed or the flower of Wheat the yolke of an Egge Honey and Hogges grease after heat them all together and make a plaister to lay to the sore or else lay vpon it Sheepes dung steept in vineger if in ãâã you mind to soften and resolue it For Tetters you must vse the iuice of Purcelane Celandine Plantain Nightshaââeâ and Limons and if this medicine appeare not to be strong ynough it will be good to mixe some red Tartar amongst and with this composition to rub the spotted places Otherwise infuse for the space of a whole day in strong white vineger the rooâ of hearbe Patience cut into shiuers rub the place where the Tetter is with one of the shiuers three or foure times a day Or else boyle tenne graines of Sublimate and halfe a dramme of Aloes in equall quantitie of Plantaine and Nightshade water vnto the consumption of the one halfe Or else steepe the powder of a Slaâe in very good vineger with salt and rub the place Otherwise take the gumme of Cherrie trâe a verie little Brimstone with twice so much salt as Brimstone steepe all together in the strongest vineger you can get and with this composition rub the spotted places Or else rub the place with your fasting spettle or with the guâââ that groweth about the Vine but before this you must rub them with Salt Nitre or else with the hearbe Nicotiana applying both drosse and iuice together vnto the place To take away the markes and pits of the small pocks take an ounce of Oyle or of the flowers of S. Iohns wort halfe an ounce of Venice Turpentine as much of Sperma coeti melt it all vpon the fire in a dish of earth well glased when it beginneth to boyle and to swell vpward take it from the fire and let it coole rub and chafe the places of blacke spots with this oyntment and continue it so long as till the pits be filled vp For Vlcers and Apostemes which happen about the Nailes lay vpon the soare a little worme which is found in the head of the Tasell when it is drie For hard Swellings take Mallowes Holyhocks the roots of Lillies Pellitorie the leaues of white Mullein seed of Line and Holyhocks flowers of Camomill and Melilot let all be boyled in equall portions of water wine and vineger after passe them through a Colander adding thereto the flower of Barley and Beanes the powder of Camomill and Roses Hennes grease and fresh and new Butter make a playster to lay to the soare Likewise it shall be good to lay hot thereunto a Cataplasme made of the drosse of Bee-hiues dissolued in white wine and fried in a Frying panne For such at are fallen from on high giue the weight of halfe a French crowne of this powder with good wine Mummia Tormentill Rhaponticke Sperma coeti of each a dramme or else giue the weight of a French crowne of the powder of the seed of Garden-Cresses of Mummia of the seed of Houseleeke prepared and Sugar Candie For a greene wound you must take Garden Baulme the great and small Comfrey and a little salt poune them all together and apply them vpon the wound It is good also to drop into the wound the iuice of Nicotian or for the more profitable vse thereof to apply both the drosse as also the iuice thereof stamped and to bind vp the wound by and by and assure your selfe that within three dayes it will be recouered Otherwise take the Elme apples the flowers of S. Iohns wort and of Rosemarie the knops or buttons of Roses put all together in a glasse-bottle full of oyle Oliue stop the bottle diligently and set it to the Sunne so long as till all be so farre consumed as that it may seeme to be rotten afterward let it runne through a linnen cloth diuers times and then keepe it in a violl to drop into wounds The readiest and most soueraigne remedie is the iuice of Nicotiana and the drosse or substance likewise and also the oyntment made thereof which wee will handle hereafter viz. in the seuentie six chapter of the second Booke This oyntment is very singular Take Veruaine Agrimoniâ Beâonie and Pimpernell of each a handfull wash them diligently and being washed swing them well stampe them together in a mortar being stamped put them in an earthen vessell well glased with seuen pints of white wine to boyle till halfe
the end of the decoction white Wine honey of Roses and syrrup of drie Roses In the meane time the wound must be cleansed with white Wine warme and there must be layed vpon it a leafe of red Coleworts warmed at the fire and reasonably greene and there must care be had to keepe the wound from salt and thicke meat from strong wine great paine and vse of women To cause knobs to wast and goe away in any part of the bodie whatsoeuer take the oldest and most mouldre Cheese that you can find knead it with broth wherein there hath boyled a piece of fat Bacon âr Lard a long time make thereof a playster to lay vpon the place or else stampe in vineger Conchula Indica with Myrrhe apply it to the place and you shall find a maruellous effect Otherwise take nine pints of vrine wherein boyle for a good while two handfuls of Baulme and Dent de lion in a pot of Earth verie close couered and that so long as vntill all come to a pint after strayne out the hearbes in the liquor strayâed out put halfe a pound of Hogges greaâe verie new and neuer salted foure ounces of Aqua vitae boyle them all together the space of halfe an houre after put thereto the oyle of Pike and Rosemarie of each an ounce Quicksiluer the weight of two French crownes mixe them all together and stirre them well with a Spatull and by this meanes you shall make an oyntment with which you shall vse to chafe the members troubled with knots before the fire For haire that is fallen by the disease called Tinea or otherwise Rub the bare and bald place with a piece of dyed Cloth vntill it bleed afterward annoint it with an oyntment made of Honey oyle of Linseed and the powder of small Flies burnt vpon a tyle red hot or with Mise dung brayed with honey or with shells of Nuts burnt powned and mixed with wine and oyle For vlcers that are hard to be cured gather with linnen clothes spread vpon the grasse before Sunne rise in the moneth of May the dew of the same moneth afterward wring out the said linnen for to haue the dew which you shall boyle and scum and in boyling dip therein diuers bolsters or plegers of fine linnen which you shall apply vnto these maligne vlcers afterward when you shall perceiue that these vlcers doe not continue any longer so foule and filthie and that they begin somewhat to shew to haue faire flesh boyle in this dew water a little Allome and Olibanum and by this meanes you shall heale them throughly Or else make a powder of the raw or burnt shells of Oysters or of the dung of a dogge which hath gnawed and fed vpon nothing but bones for the space of three dayes after you haue dried the same dung and made it readie to apply vnto the vlcers there is not any thing to be found that will more drie vp the same Or else make a powder of a rotten post For Kibes on the heeles make powder of old shooe soles burned and of them with oyle of Roses annoint the Kibes or else lay vnto the Kibes the rând of a Pomegranat boyled in wine For the blewrieslse comming of stroakes or otherwise steepe in boyling water a cloth hauing salt tyed within vpon a knot and with this foment the bruââââ place To take away Warts or brawnie tumours in the ioynts rub them with the ãâã of Tâthymal or apply thereunto the powder of Sauine or of Hermodactilis mixed with Oxymel Squilliticum or with the iuice of Marigolds The dung of Sheepe wrought with vineger and made soft and applyed doth heale all hanging Warts For the Nolime tangere it is killed if that Nicotiana be applyed thereunto as we will further declare in our second Booke and 76 chapter To kill Crab-lice make a decoction or Lee of the leaues of Wormewood Aron and Nât-tree in very strong vineger For all Burning or swinging with firââ take the decoction of Radish with the lee of vnquencht Lime or an Onion rosted vnder the embers or oyle of Nuts with water or the yolke of an egge dissolued in oyle or Hennes dung tempered with oyle of Roses or mosse of the black Thorne the finest that you can find dried in the Ouen or in the Sunne made into fine powder and with the milke of a woman which giueth sucke vnto a boy to make a Liniment to annoynt the places burned or else take salt water or brine dip therein a linnen cloth and apply it vnto the burning or common Sope with honey and butter or the iuice of an Onion or the oyle of an Egge or else dissolue Allome Copperas the âat of Glasse and a little Camphire in Fountaine water and good vineger powre this water oftentimes from pot to pot dip a linnen cloth in the same water warmed vpon ashes and apply it to the place or else take two whites of egges beat them together with oyle of Nuts and Rose water adding thereto the remainder of such water as Quicke lime hath beene quenched in stârre them all yet once againe well together and afterward let them stand and settle For Ringwormes Scabs and all manner of sorts of Itchings which happen in the hands legs and other parts of the bodie take the water of a Smiths Forge and put a handfull of salt to melt therein with this water made warme wash the place where the Ringworme spreadeth when the scab is drie annoynt it with the creame of Cowes milke Or else take of Venice Turpentine two parts wash it fiue or six times in fresh water or in Rose water after that it is thus well washed adde vnto it onâ part of new butter salted the yolke of an egge and the iuice of a sowre Orenge make hereof a Liniment and annoint the scabbie places therewith before the fire Or else for little children take the iuice of Nettles and Populeon and make thereof a Liniment Or else take Soot finely powdred mix it with strong vineger therewith you shall annoint the place hauing first rubbed it well euen to the raising of rednesse in the skin For the Canker take honey of Roses Roch Allome salt and white wine boyle all together till the haââe be consumed and then straine it through a linnen cloth afterward keepe the water for to wash the Canker Some doe greatly allow and like of the distilled water of Cowes dung newly made to wash the places troubled with the Canker For the falling of the haire called the Moth wash the head of the patient with Oxe pisse till the bloud come and afterward cast vpon it the powder of the white of Hennes dung dried in the Oâen or of fine Soot mixt with strong vineger To make any mans haire black Take such quantitie as you shall thinke good of Galls powder them and put them ouer the fire in an yron chasingdish and let them continue there
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 sharpenesâe 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 âaner 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 ãâã firme and hard and therefore better without all comparison than anie other ãâã 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 ãâã as Wine is best at the mid-Caske and Oyle in the âop so Honey is best towards the bottome for by how much Honey is more firme and heauie so much it is the ãâã as being the sweeter The vse of Honey serueth for manie things it prolongeth life in old folkâs and in them which are of cold complexion that it is so we see that the Bee which is ãâã little creature âeeble and weake liueth nine or tenne yeares by herâeeding vpon Honey The nature of Honey is to resist corruption and puââifaction and this is the cause why Gargarismes to cleanse and mundifie the vlcers of the mouth are ãâã therewith Some make a distilled water of Honey which causeth the ãâã 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 puââifaction 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 ãâã Roses Rosemarie-slowers Damaske-Raiââââ Myrtles Anacardââ Buglosse and such like which are made with iuice and Honey of which onely we will ãâã in this place The Honey of Violets Roses Buglosse Mercurie and Rosemariââflowers ãâã all prepared after one sort Take of the iuice of new Roses a pound of pure ãâã Honey first boyled and ãâã tenne pounds boyle them all together in a Caldron vpon a cleere fire when these boyle adde vnto them of new Roses yet ãâã 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 ãâã 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 ãâã 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 ãâã equall parts of Honey and of the manifold infusion of new Roses boyle them all ãâã the consistence of a Syrrup looke how manie times the more double the inâusion of the Roses is by so much the Honey of Roses will be the better and this same is ãâã most fit to be taken at the mouth as the first and second are for Clysters Or ãâã take new raw Honey before it euer boyle or hauing but lightly boyled and ãâã thereto some quantitiâ of sweet water red Roses that are new and newly ãâã 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 ãâã waies Honey of Myrtles is made with a pound of the iuice of Myrtle-tree and ãâã 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 ãâã 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 sâopt aboue that ãâã no ãâã 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 ãâã daies but with such prouââo 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 eâerie 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 honâe 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 Muscoââes and Englishmen doe make a drinke hauing the ãâã 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 âix ounces of the barme of ale or beere to
vp with the small slips of broome or straw hath infused three whole daies in Maries-bath that is to say in caldron full of water somewhat boyling or which is better the vessell not infused or standing in the water but rather receiuing onely the vapour of the boyling vvateâ that is in the caldron those three daies being spent you may presse out the things which you shall haue infused strayning and forcing them through some strong strainer and thicke linnen and afterward to put in other new ingredients if it be needfull that is to say vntill the liquors which you haue mingled with the oyle or the humiditie and moisture which may rise of the ingredâents be consumed and that the oyle may seeme to haue gotten out all the strength and vertue of the ingredients and then to straine and force them as before This is the way that is to be taken for to prepare oyles well by impression It is true that with lesse cost and a great deale sooner they may be prepared in putting the âatter into some great brasse pan vpon a coale fire causing it to boyle with a small fire vntill the liquor put vnto the oyle or the moisture of the ingredients be consumed and after strayning of them after the manner that hath beene sayde before Furthermore it vvill be discerned that the oyle hath exactly drawne out the vertues of the ingredients and that the liquor mingled with the oyle or moisture of the ingredients is consumed if with a spatule or sticke of vvood you cast some few drops of the said oyle into the fire for if they be all on a flame by and by it is a signe that it is pure and near but and if it spatter there is yet some waterish moisture remaining in it furthermore as it is boyling in the caldron it will be spatering and casting vp bubbles so long as there remayneth any of the liquor or moisture but after that it is spent and boyled away it will be quiet and peaceable likewise a drop of oyle dropped vpon your hand if there be any moisture in it of waterishnesse it will shew it sufficiently for it will swim and ride aloft vpon the same As concerning the qualitie of the ingredients it consisteth principally in this that the ingredients are either hot or cold or tender or tough and hard Iâ they be cold there is need that they should be often shifted and changed in the oyle for the better imprinting of their cold qualitie in the oyle for although that oyle oliue be temperate notwithstanding it inclineth more vnto heat and a firie nature than otherwise so that it is requisite to change the ingredients often and to put new in their places for that cause yea and in regard thereof to wash the oyle in some common water as we will further declare in speaking of oyle of roses if the ingredients be hot it is sufficient once onely to change them for the composition of hot oyles and that by reason of the affinitie and agreement betwixt the Oyle and the hot things If the ingredients be hard and not easily digested and imparting their properties vnto the oyle they must be infused before they be boyled and also there must be put unto their decoction some liquor as Wine or some conuenient iuice or other liquor as well to helpe their digestion as to keepe them from burning or getting some loathsome smell but and if they be tender they craue sometimes a simple infusion in the heat of the Sunne or vpon a slow fire without any boyling and this way fitteth flowers sometime a light boyling without any infusion as many aromaticall things And as concerning the qualitie of the ingredients you must obserue that oyles by impression are made not onely of the parts of plants but of liuing things their parts and excrement vvherein there must not be any shifting changing or renewing and besides these there is no other thing to be obserued except that if the beasts be small that then they be killed in the oyle as it vsed in oyle of scorpions serpents frogs and pismires but and if they be great they must be first killed them bowelled and lastly boyled in the oyle as is done in the oyle of Foxes Touching the quantitie of the ingredients by which the oyles made by impression are called simple or compound you must haue regard to see that when the oyle is compound that this order be followed that is to take the ingredients of greatest and hardest substance and to infuse them three daies afterward those of lesse substance two daies and those which are the most tender subtile and aromaticall one day and one night and then afterward to boyle them in order strayning them but once and reseruing your Gums to mixe and dissolue with the said strayned oyle according as it shall be requisit if so be that any gums doe goe into any such oyles CHAP. LIIII A description of the Oyles made by impression AS for Oyle of Roses it is thus prepared Take of oyle of new oliues so much as you shall thinke needfull that is to say sufficiently to infuse your roses in vvash it diligently as well to coole it and make it more temperate as also for to make it the more pure if in case it should be any vvhit salt or feculent and thicke of the Lees. Such vvashing it made with an equall portion of water and oyle stirring them together in a vessell vntill such time as they be mingled and incorporated and then so leauing them till they seperate themselues one from another againe vvhich being come to passe there shall be a hole made in the bottome of the vessell vvhere they are to let the vvater runne out after there must other vvater be put in to beate with the oyle as before and this shall thus be gone ouer three or foure times but and if there be any hast to be made in this vvashing of the oyle then the vessell shall be kept in some warme place to the end that the oyle and water may be the sooner seuered and you must note that the oyle is not to be washed on this fashion except it be for cooling oyles as oyle of Roses Violets and such like it is verie true that there will be no need to wash any oyle at all if you haue the oyle of greene oliues called Omphacââe This washing of oyle being finished haue in readinesse a sufficient quantitie of blowne Roses put them to infuse in this washed oyle in a vessel hauing a narrow mouth like a pitcher or a glasse bottle or some one of Tin and filled vp within a quarter of the top and afterward well closed and stopt set them in this sort in the Sunne or some warme place for the space of seuen daies boyle them afterward in a double vessell in boyling water as we haue said or else boyle them in a brasse kettle vpon a small fire without any flame for
it causeth a good memorie taketh away the paine of the teeth breaketh the stone healeth the dropsie preserueth from venime such as haue swallowed any spider if it be drunke presently after The water of Gentian Take foure pound of the new rootes or rather of the dried rootes of Gentian chop them small infuse them in wine or besprinkle them only then afterward distill them This water is singular against the plague all sorts of venime the stone as well of the reines as of the bladder and to heale inward Apostumes and vlcers The vvater of pellitorie Take the rootes of pellitorie new or old cut them small and infuse them in verie good Wine the water is good for no appease the ach of the teeth to strengthen them and keepe them cleane if the mouth be washed therewith in the morning or else when it seemeth good to doe it To make water of eye-bright Take the leaues and flowers of eye-bright distill them the water thereof doth cleare the sight The vvater of Nicotian is distilled as the other going before but of this vve haue largely discoursed in the second Booke and haue shewed that it hath maruellous effects against the Noli me tangere cankers ringwormes scabs shortnesse of breath and the dropsie In this sort also you must distill Paules betonie the vvater whereof is singular to heale wounds scabbes and other diseases of the skinne The vse of this vvater is veââe excellent for the leprosie pestilent feauers obstructions of the liuer and spleene and exulceration of the lungs In this sort also is Mouse-âare distilled whereof vve ââue spoken in his place in the second Booke The vvater of hyssope must be distilled vpon hote ashes it is excellent for the paine of the teeth to prouoke vvomens termes for the cough and other diseases of the lungs The water of turneps Take whole turneps with their skins and all or else the skin alone you shall distill a water especially of the pilling or skin which will be profiâable to prouoke vrine and sweatâng Water of lymons or the juice of them doth helpe verie profitably in the stone of ãâã reines The water of fennell Take the rootes and leaues and distill them or else boyle âhem in water afterward put them all hot into a tin or copper platter and couer the ãâã vvith another platter the liquor vvhich shall be vpon the vppermost platter âhall be kept in a viole to put a drop or two thereof into the corner of the eye for the âiseases of the eye Water of parsley of the garden Stampe in a morter the leaues of parsely then diâtill them it cleanseth the stomacke and comforteth the reines After the same manner are distilled the waters of smallage basill buglosse miâes cammomile marigolds Carduus benedictus clarie succorie capillus Veneâiâ cheâuile endâue aller fumitorie broome Iuie horse-taile lauander marierom mehloâ mallowes holihocke vvater lillies nigella organie pionie poppie pellitorie of the wall burnet plantaine purcelaine penniryall rue rosemarie madder sage sauorie scabious scolopendrium nightshade houseleeke willow leaues groundswell thyme white mulleine tansey valerian veruaine of the flowers and leaueâ of the stinging nettle as well as of the dead nettle and of many other plants obseruing the generall precepts which we haue set downe before This is the manner of distilling cinnamome Take a pound of fine cinnamome breake it lightly and infuse it a certaine time in the distilled water of Roses the quantâtie of foure pounds and of verie good white wine halfe a pound after put it all into a glasse-still to be distilled either vpon hot ashes or else in Maries-bath such water is forcible against all cold diseases especially of the stomacke spleene liuer braine matrix sinews faintings and swoânings to prouoke the termes of women and retayned vrine to stay vomits to represse the malignitie of all sorts of cold venime and for the deliuerie of woâen that are in trauell of child rose-Rose-water is distilled either of new roses or of drie roses and they are either white or carnation The fashion and manner of distilling of it is diuers for sometimes it is distilled by defluction tending downeward vvhich is called in Latine Distillatio per descensum according to the matter which we shall declare in the seuentie first Chapter hereafter following Sometimes it is distilled by insolation as we will likewise shew in the same place sometimes and that oftest as also best in Maries-bath and before the distilling of it if the roses be drie it is good to moisten them vvith the vapour of some boyling water or some Roses The water which is distilled of red Roses is more cordiall and corroboratiue as that which is made of white roses is more cooling Then to distill good rose-rose-water you must infuse roses in distilled Rose-water or else in the juice drawne from them and that by the space of two or three dayes your vessell being well lured and stopt and afterward put them in a glasse-still couered with his head and they both well luted and fitted one to another and finally set them thus conjoyned in your vessell of Maries-bath Water of Orange-flowers called water of Naffe being distilled by a bell is good to procure vomit as also to make a good smell The water of vvild Apples and of Oke Apples vnripe of chesnuts and of veriuice that is halfe ripe is good against the red pimples and hard knobbes in the face The vvaters of flowers as of Rosemarie vvhich is good to rejoyce the ãâã of Elder-Tree vvhich keepeth the face cleare from Sunne-burning of Marigolds vvhich comforteth the eyes and such others are distilled after the manner of Rose-water CHAP. LXVI Of the manner of distilling liquors WE haue heretofore declared that the singular and rare efficacie and ãâã of things distilled haue in such sort rauished and carried away the spirits and studies of men as that there is scarce any thing to be found vvhich hath any good propertie and speciall qualitie in it but it ãâã beene brought vnder the yoke of distillation But in this place I call liquor all thââ which hath a liquid consistence vvhether it be juice humour excrement or any such like floting thing as vvine vinegar honie vrine juice of hearbes of fruitââ and you cannot but thinke that the juice of hearbes or fruits being distilled doth afford a farre better water than that which is distilled of hearbes yea or of fruits either We will begin therefore with distilled vvine Aqua-vitae is thus distilled notwithstanding that all manner of Wine is fit to make Aqua-vitae of so that it be not sowre spent or otherwise tainted yet indeede the strongest and noblest Claret vvine is the best vvhether pallet and inclining to vvhite or high coloured and inclining to red Take then of claret vvine a certayne quantitie according to the bignesâe of the vessell wherein you distill
a little and so continue your distillation vntill such time as the water begin to looke red and to haue the consistence of Honey or of Pitch and then you may be bold to set it aside for your speciall vse not in medicine but otherwise in all things concerning mettals and corrosiues for this water making the third alteration in distillation tasteth of adâstion and is called the sanguine part of Vineger Vineger would be distilled in the same vessell that rose-Rose-water is distilled in especially in ashes or hot sand rather than in Maries bath In like manner and after the same sort you shall distill Vineger of Roses of Elders of Cloues and other things Distilled Vineger is good to dissolue hard and mettallous things as Pearles Corall Egge-shells Crystall and Emeralds notwithstanding Gold and Siluer cannot be dissolued by it This is the cause that when Alchymists would distill any mettall or stones to draw out their oyle they vse first to dissolue their matter in Vineger or Vrine distilled Salted water or sea water is made sweet by this meanes Fill a pot of salt water let it boyle by the fire-side and afterward distill with a stillitorie as you doe rosâ-water and the salt will stay in the bottome And this is also the way to trie what mettalls are mixt with minerall vvaters The manner of distilling of honie is such When the honie is once well purified put it in small quantitie into a stillitorie for in a great quantitie it vvould swell ouer after that it should once feele the heat distill it in Maries-bath with a gentle and warme heat the water that commeth first forth is the flegme which must be kept by it selfe for to colour and make long the beard and haire Afterward increasing the heat a little there will come forth a water of a yellow and as it were a golden colour which you may keepe in another vessell seeing it is good to cleanse vvounds both shallow and deepe ones your distillation continuing there will come another vvater high coloured and more red than the former and then if you doe vvell you shall change the heat of the vvater into the heat of the ashes or sand that is to say that you should remoue your Still and set in ashes or sand euen almost vp to the verie mouth and that there be not aboue three inches in bredth betwixt the fire and your Still continuing to increase your fire and to make it bigger than it was before and by this meanes there will come forth a water more clamâie than the former and may be called the oyle of honie After this manner you may distill turpentine and such other thicke and clammie liquors Indeed to distill such thicke liquors vvere better to be done by a reâort rather than in Maries-bath as we will manifest when we come to speake of the distillation of oyles For to distill the bloud of a male Goat Take the bloud of a young male goat being vvell fed but not that bloud vvhich shall come forth first nor that which shall be last but that which shall come forth in the middest let it stand and settle for some time and then cast out the vvater that shall swim aboue after vvith a tenth or twelfth part of salt stir it vvell a long time and worke them together very throughly this done put it vp into a vessell well stopt and luted and bury it in a dunghill of horse-dung for the space of fortie daies afterward distill it oftentimes ouer powring it still againe and againe vpon the drosâe or bottome of the distillation staying behind After you haue thus distilled it foure or fiue times you shall haue a maruailous water and yet it will be better if it be set in horse-dung fortie daies moe after that it is distilled This water is singular for the breaking of the stone The bloud of a young man is distilled in the same sort but the man must be of a good complexion and sound bodie of the age of twentie yeares or thereabouts of a well fed and fleshie bodie and it serueth in steed of restoratiues vnto those vvhich are in a consumption it is good likewise against rheumes and distillations falling vpon the joynts if the diseased places be fomented therewithall Howbeit I do not greatly approue the distilling of mans bloud for any such end seeing it is an vnworthie and heynous thing and not beseeming Christians and a thing likewise which in the middest of so many other helpes may easily be spared See more amongst our secret medicines The bloud of a Drake is in like maner distilled against poyson and after the same sort may the bloud of a Calfe Badger or Hare be distilled You may distill milke also alter the same manner that Aqua-vitae is distilled It is reported that in Tartarie the water of distilled milke maketh men drunke such milk therefore must be good and fat such as is the milke of a heyfer Some physitians hold that distilled milke is good against the jaundise as also against a quartaine ague if it be distilled with the like quantitie of Wine The milke of the she goats is oft distilled to serue for the cleansing of the vlcers of thereines and bladder whereunto the milke it selfe would serue a great deale better if they be fed for the most part with burnet Mans dung is distilled in a glasse stillitorie in such manner as Aqua-vitae is distilled the vvater that it distilleth especially if it be of the dung of a red or freckeled man is soueraigne good to heale and cicatrize deepe hollow old and rebellious vlcers and to take away the spots of the eyes Taken also in manner of a drinke it deliuereth from the Falling-sicknesse and in like sort if the head be rubbed therewithall it deliuereth also from the stone of the reines and bladder and from the dropsie and doth them verie much good that are bitten of a mad dogge or of other venimous beasts Notwithstanding whereas such water simplie and without any manner of mixture distilled doth retaine the smell of the said excrement it will be good to the end to giue it some good taste to clap to the end of the nose of the Still some nodule or little knot of linnen cloth contayning muske in it or else to annoint the head vvithin vvith the said muske or some other such like thing that is of a good sauour And thus may the dung of kine or pigeons be distilled the distilled water whereof is good to breake the stone CHAP. LXVII Of the manner of distilling of liuing creatures or their parts TO distill the bodie of any beast you must first strangle it that so it may not shed any bloud and after take away all his fat if he haue any and the entrailes then chop the flesh small and cast vpon it the tenth oâ twelfth part of salt and so distill it in
liquors is auaileable for the beautifying of the face Another water Take two Calues feet boyle them in Riuer water to the consumption of the one halfe of the water put thereunto a pound of Rice of the crummie part of one white loafe kneaded with Goats milke two pound of fresh Butter the whites of tenne new layd egges with their shells and skinnes distill it all and in the distilled water put a little Camphire and Roch Allome this water maketh the face verie faire Water of Lard Take such quantitie of Lard as you shall thinke good and scrape it as cleane as possibly you can afterward stampe it in a Marble Mortar so long as that it become like paste and then distill it in a Glasse-Sillitorie The water will be white and it is singular to make the haire of a Straw-colour and glistening Water of Honey distilled as were haue said before maketh the haire beautifull and long Water of Capers Take greene Capers and distill them This water dyeth haire greene if after they haue beene washed with this water they be dried in the Sunne Another water Take a pound of verie good Honey and of the leaues of male Sothernewood two handfuls mingle them and distill them This water is good to ãâã the haire of the head and beard faire and beautifull A water to cleanse the teeth Take Sage Organie wild Marierome Rosemarie and Pennyryall of each a handfull of Pellitorie Ginger Cloues and Nutmegs of each the weight of two French crownes put all together and water them with white Wine afterward distill them Another water for the same effect Take long Pepper the weight of two French crownes of Pellitorie and Stauesacre the weight of one French crowne sprinkle them all ouer with halfe and ounce of Aqua-vitae after put an ounce and a halfe of white Honey thereunto and so distill them CHAP. LXXII The manner of distilling per ascensum and per descensum ALl manner of distillation which is made by vertue and force of fire and such like heat is of two sorts the one is made by raising vp of vapours vp on high which the Alchymists call per ascensum and there is another which is after the manner of falling of sweat or defluxion of humors descending downeward and this is commonly called per descensum Waters are for the most part distilled by the way called per ascensum as Oyles are for the most part distilled per descensum I say for the most part because that certaine Waters are sometimes distilled per descensum as also some Oyles per ascensum such as are the Oyles drawne of leaues flowers fruits seeds and other such like matter The waters that are distilled per descensum are chiefely sweet waters such as are made of flowers and leaues of a good smell which being so distilled doe not euaporate or spend their best vapour so quickly by distillation and thereupon they retaine in better sort and for a longer time their naturall smell The way is this Take new Roses or other such flowers and put them in a Linnen cloth spread and stretcht ouer a bason of Brasse or earth well glased aboue this bason set another vessell of Brasse or of earth in manner of a round Frying-panne hauing the bottome couered with hot coales but therewithall you must looke that you let not the fire remaine anie long time vpon the vessell for feare it should grow too hot and that the water should smell of burning Thus way is better than anie other to make a great deale of water in a short time and without great charges of flowerâ and all sweet smelling cooling and astringent matter After such sort is the Sea-Onion distilled Cut in slices the Sea-Onion put it into an earthen vessell which shall haue manie small holes in the bottome let the bottome of this vessell goe into the mouth of another vessell made of earth and lute them both together verie well and let the earthen vessell be set in the earth vp vnto the throat and then lay it round about with coales of fire thus giue fire vnto the vpper vessell for the space of tenne or twelue houres it will distill his water downeward which if you mixe with flower or bread you shall make Pastils which will be good to kill Rats or Mice and that quickly if you mixe therewith a small quantitie of Litarge You may make your distillation of flowers per descensum otherwise without the heat of anie fire Take two vessels of Glasse one like vnto another both of them being made large in the bottome and narrow at the top after the manner of an Vrinall and see that the mouth of the one will fit and goe into the mouth of the other and then lute them well and close together hauing put betwixt them a fine thinne Linnen cloth the vppermost must be full of Roses or other flowers somewhat bruised the other must be emptie set them in the South Sunne where it is very hot and so it will distill a water that is very pleasant and sweet Thus is Rose-water sweetened with Muske distilled whereof wee haue spokeâ before in the Chapter of sweet waters And thus are the yellow parts of Violââââ stilled and the water thereof is verie singular for the rednesse of the eyes And ãâã are the tender buds and shoots of Fennell distilled being gathered before the Fennell doe put forth his flowers the water wthereof is very soueraigne for to cleanse away the filth of the eyes and to comfort and amend the sight CHAP. LXXIII Of the manner of distilling by the Filtre THe causes of distilling by the Filtre we haue before declared as namely that they are either the separation of liquors in generall or else the separation of liquors of such or such qualities as the separating of muddie and earthie from the finer and subtle parts which is the proper and ordinarie way to distill iuices which haue a thicke consistence presently vpon their cooling after their first pressing out as namely the iuices of Citrons Limons and Oranges againe the prudent and expert Apothe carie when he maketh syââups of the iuices of Citrons or Limons doth first distill and straine the iuices by a Fittre before the goe about to dispense the syrrups But the manner to distill by a Filtre is to haue three dishes bowles or basons or other vessels of such fashion as the matter or liquor that you would distill doth require and so placed and seated as that they may either stand higher and higher or lower and lower euerie one aboue or vnder another and the highest to containe that which is to be distilled and the lower that which is distilled In the vppermost shall be one or moe pieces of Cloth or of a Felt of sufficient length and dipt into the iâices and these must be broad at the one end and sharpe at the other the broad end shall lye in the
âeaches to keepe long 409 red 363 spiced ones 362 without stones 364 written 363. distilled 465 ãâã âo haue fruits halfe Peaches and halfe nuts 360 ãâã âeach-apples â66 and Spanish Peaches 372 ãâã ââââckes are proud lecherous and iealous how they must be fed 81 their roust 17 their flesh better than the Turkies 83 ãâ¦ã a fish and how to take them 516 ãâã âare plums how planted 338 ãâã ââres how to keepe long 527 earely and late ones 365 how to haue them without stones ibidem of Augusta 362 ãâã âtre-trees are the most pretious of all others except apple-trees 380 and what earth they loue 381 soften Pearlet 288 Maruellous Peason â88 Peason âat the leane ground 563 to cause to be such as will be soone boiled â94 Pellitorie of the wâll â09 Water Pepper 169 Penniroyall 248 A Penthouse for plough geare â18 Percipier â92 Perrie and how it is made 417 Persâley and his vertues â81 and why so called ibidem Peruincle 204 Presages of Pestilence 667 Petaâites or Lâgwotâ 20â Female Petum groweth of the seed of the male 334 and his vertues ibidem The sume of Petum appeaseth hunger and thirst 221 Pharao borne the nineteenth of the Moone a daungerous day 32 Naturall Phisicke must be well knowne to the datie-woman 39 To seperate the Phlegme in artificiall distillation 451 The people of Picardie would be handled very ãâã 23 Pigeons of the doue-house and how they must be fed 86 which be the beast 87. and that they haue young ones thrice a yere 88 comming home late to their cote and ââsage of raine 25 Pikes taken in fresh water 507 Pimpernell 212 Pine-trees and Pine-apples and their properties 292 Pine-trees how planted ibidem they craue a sandie and light ground 392 Pionie 204 Pipes for the conueying of water from springs 8 Pistaces brought by Monsieur du Ballay B. of mans 297 298. what carth they craue 339 The Pits called Aronques in Prouence and Langââdocke 6 The Plane-tree 306 Plantane of three sorts and their their temperatures 208 495. a signe that water will bee found there vnder ground 7 To Plant trees to haue exquisite fruits 360. trees and in what season 367. a tree without roots 400. and remoue hearbes 165. and to ãâã them ibidem Plants and how they must be husbanded whether they be of timber-wood or other 657. of sciences and shoots 341. of stones 338. of vines when and where to be planted 598 599 Tokens foreshewing Plentie 28 29 Ploughs Charrets and Carts 18 Ploughs of diuers sorts according to the countrie and soile 540 The arders of Ploughing before it be sowne 537 Ploughing an art that an householder cannot want 4 Ploughing with oxen is not but of necessitie 90. but it is beââ ibidem To Plough for the second arder and third and so to sow 54â Laxatiue and sleeping Plums 393 To haue Plums readie at all times 362 Plums of Brignoles 39â Plum-trees how planted 3â7 in what places they delight 392 what distance must bee giuen in setting them betweene the one and the other 39â when they grow vndisposed languishing 393 The people of Poictoâ giuen to be wilie and watie 49 A Pole of measure 518 Polenta what and how made of old 575 Polygonum 159 Pome-Adams 377 Pomiââones what kind of Hawkes 211 Pomegranates how to keepe 408 their nature 304. reâ ones 365. without kernels 305 Pomegranate trees and their plants 341. where to bee planted and their nature 394. how they must be husbanded and grafted 304. to keepe them that they lose not their flowers 305 Poplar trees in what season planted â6â being grafted vpon Mulberrie ârees they bring forth white Mulberries 363 Popâins 256 Poppies and the properties thereof 189. the kindes thereof ibid. Wild Poppie of two sorts and their vertues 170 Pooles how they must be dressed and kept 508 and the wild sowle haunting the same 506 that are famous ibid. neere to the Farme-house 21 necessarie in drie and scorched places 6 Fish Pooles 514 The Portall on the back-side of the house 18 Preââââ of raine must be knowne to the Farmor 24 Presages of all things that the householder must haue âore-knowledge of 26 Preseruing what it is and what the word doth signifie 279 Preseruing of fruit 421 Preserues of diuers sorts 420 of fruits how they must be made 423 and conserue of Gentian 279 To Preserue hearbes of all sorts 279 Princes their pleasure in Summer in wattie places 6 Priuies stinking more than ordinarie a signe of raine 25 Priuet 240 To Propagate foure manner of waies and the time most fit to propagate 343 Prouence how fruitfull 12. the inhabitants of Prouence haughtie and cannot abide to be reproued 23 Pumpââââ 192. their goodnesse and gathering 193. obseruations concerning them 194 Laxatiue Pumpions ibid. Sweet smelling Pumpions 195 Pulse when how and where they must be sowne 570. they must be reaped in the wanâ of the Moone 31. aduertisements concerning them 569 Purselaâe and the vertues thereof 223 Pyes male and female doe sit their egges 86 Pyes distilled 457 The Pyrene mountaines abound with marble 5 Purchase by statute the surest of all others 3 Q QVailes are birds rather of the earth than of the aire they make no nests 85. their feeding ibid. their flesh causeth giddinesse and headach 85. their flesh causeth also falling sicknesse ibidem Quarellous persons not fit to be made farmors 22 Quilles gathered of dead geese not so good as those which are gathered from the liue ones 77 Quinâes of diuers sorts 375 made into gellie 420 spoile other fruits growing neere them 408 Quince trees how planted 34â 376 Quintesânces how they may be extracted 450. 669 R RAdishes contrarie to wine and their other vertues 187 Raine foreshewed by asses 25 Signes of Raine ibidem To Râke lands that are to be sowne 544 Raââ and the marks of a good Ramme 110 Small Rampâons 495 Rauens croking and beating their wings a signe of raine 25 Against field Kaâs 508 To hunt water Kats ibidem To cause Rats and Mice to die sodenly 315 Reason must be preferred in all things 15 Rest maketh a man slothfull 150 Rest harrow an enemie to the husbandman 210 Restoratiâes of diuers sorts 460 Distilled Restoâatiâes 459 A diuine Restoratiue 430 Rice in what place it groweth â1 Riuers bad neighbouââ to dwelling houses 6 Riuers vsing to ouerflow are very hurtfull 5 The Robinet or Robin red brest and the ââorie of him 729 Rocket and the vertues thereof 182 Roames to tread and presse grapes in 17 Roats of potherbes 164 Rosemarie 247 Rosemaâie fit to build garden arbours 2â6 Rosemarie in conserue 280. and distilled 454. 461 Roses of diuers sorts and their temperature 283 in conserue 280 are distilled three waies 454 distilled per descensum 467 water compounded 310. 461 Prouence Roses 283 Rose at bours 282 Rubârbe distilled 462 Rue and its maruellous vertues 243 Lambs Ruânet good against all manner of venome 116 Rie and husbanding thereof 548 S
the Ouen and taken in the weight of a French crowne with white Wine halfe a quarter of an houre before the fit Furthermore the Liniment made with Mithridate or the oyle of Scorpions applyed to the ridge of the backes soles of the feet palmes of the hands brow and temples some small time before the fit The verie same vertue hath the oyles of Bâyes mixed with Aqua vitae Some townesmen doe vse this superstitious rite against such manner of agues that is to say they eat nine dayes together being fasting the leaues of Sage the first day nine the second eight and so consequently they diminish euerie day a leafe vntill the last of the said nine dayes and the confident persuasion that they haue of this medicine doth cure them Some find it verie singular in a Quartane Ague after purging to drinke white wine wherein there hath beene Sage steeped all night if you eat before the fit a head of Garlicke pilled you shall scape the fit of shiuering cold if you drinke one or two ounces of the iuices of the root of Elder stamped and strained some small time before the fit and take the same againe two or three times you shall lose your ague The distilled water of the roots of Sea-Holly or else take a dramme of Myrrhe in powder and drinke it with Malmesey an houre before the fit The distilled water or decoction of Carduâ Benedictus and taken before the fit Pills made of Myrrhe and of Treacle as big as a âich pease taken an houre before the fit For the Thirst of an Ague let him roll to and fro vpon his tongue the three-cornered stone found in the heads of Carpes or the leaues of round Sorrell or a piece of Siluer or Gold or a Snayle stone or a piece of Crystall oftentimes dipt in water or the leaues of Purslâne or of Houseleeke or the husked seeds of Cucumbers For a Tertian Ague steepe in white Wine the bruised root of hearbe Patience for the space of three or foure houres afterward straine it and reserue about a pretie draught to giue the sicke to drinke an houre or two before his fit or else doe the like with the rootes of Plantaine steept in equall quantitie of Wine and Water or take a pretie draught of the iuice of Plantaine or of Purâlane or of Pimpernell and drinke them a verie little while before the fit or else drinke with Wine euerie day six leaues of Cinquefoile that is to say three in the morning and three at the euening or the iuice of Smallage of Sage and good strong Vineger of euerie one an ounce three houres before the fit The most soueraigne remedie that some men doe find for it is to drinke fasting fiue houres before the fit two ounces of the iuice of Pomegranats and presently after to lay to the wrists temples and soles of the feet small pills of the bignesse of a Pease made of an ounce of the oyntment of Populeon and two drammes of Spiders webs and there to leaue them vntill such time as that the houre and feare of the fit be past or else a Cataplasme made of Sage Rue Greeke Nettle gathered before Sunne-rise of each a handfull Salt and Soot the quantitie of a Walnut it being all stamped with vineger and applyed to the pulset an houre before the fit Some doe greatly approue of a Liniment of Earthwormes boyled with Goose grease to rub the brow and temples of the sicke partie withall before the fit or else to carrie about his necke the hornes of a swift Hart which is a singular remedie For a Quotidian it is good to drinke somewhat before the fit the iuice drawne out of Betonie and Plantaine or to drinke euerie morning a reasonable draught of the decoction made of the root of Smallage Parsley Radishes Sperage leaues of Betonie and Spleenwort red cich Pease and the middle riâde of Elder or to steepe in white wine the roots of Danewort and to drinke a small draught thereof an houre before the fit but after that hee must take heed of sleeping or let him drinke euerie day with Wine two leaues of Cinquefoile one in the morning and another at euening as also let him apply vnto his pulses the Cataplasme that wee haue set downe for the Quartane Ague To take away the paine of the Head comming of great heat namely such as befalleth Mowers during the Summer time there must be applyed vpon the browes slices of Gourds or Linnen Clothes dipped in Rose water or the iuice of Plantaine Nightshade Lettuce Purcelane and Vineger of white Wine or let her beat two whites of egges with Rose water and with Flaxe make a Frontlet or stampe bitter Almonds with Veruaine water and apply them vnto the browes or to wash the head in warme water in which hath beene boyled the leaues of Vines and Willowes the flowers of Water-Lillies and Roses and with the same water to wash the feet and legges and if in case the paine be so great as that there is feare that hee should loose his wits let there be applyed vpon the crowne of his head browes and temples a Cataplasme made of the white of an egge Bole-armoniacke Crabbes throughly boyled and Poppie seed with the water of Betonie and Vineger If the Head complaine it selfe of too much Drinke there may be made a Frontlet with wild Time Maiden haire and Roses or receiue and take the fume of the decoction of Coleworts or by and by after the head beginneth to be ill to eat one or two short-started Apples or some bitter Almonds or else to drinke of the shauings of Harts-horne with Fountaine or Riuer water or if you see that your stomacke be not sicke thou mayst take of the haire of the Beast that hath made thee ill and drinke off a good glasse of Wine If the Head become sicke of some great Cold apply and lay to the Head a bag full of Branne Millet and rubbed Salt or of Sage Marierome Betonie Tyme Annise-seed Fennell-seed Bay-berries and Iuniper-berries as hot as you can endure them or else chafe the temples with the iuice of Nightshade oyle of Roses and Vineger To cure the Frensie that commeth of a hot cause you must apply vpon the head of the patient the lungs of a Sheepe newly killed or the whole Gather or some Henne or Pigeon slit along the backe and applyed vnto the same place or rub his browes and all his head ouer with oyle of Roses Vineger and Populeon or with the iuice of Nightshade oyle of Roses and Vineger To awake those which are giuen to sleepe too soundly it is good to make a Frontlet of Sauorie boyled in Vineger or to make a perfume for the patients nosthrils with strong Vineger or seed of Rue or Nigella or feathers of a Partridge or of old Shooe soles or of the hoofes of an Asse or of mans haire or else to apply vpon the browes a Cataplasme of
Mithridate and vpon the right arme the head of a Bat. To cause them to sleepe which cannot well slumber it is good to make a Frontlet with the seed of Poppie Henbane Lettuce and the iuice of Nightshade or the milke of a woman giuing a girle sucke or with the leaues of ground yuâe stamped with the white of an egge or put vnder the pillow a Mandrake apple or the greene leaues of Henbane and rub the soles of the feet with the greaâe of a Dormouse For the swimming in the Head there is commonly vsed the conserue of the flowers of Betonie or Aqua vitae or the confection called Electuarium Anacardinum To preserue such from the Apoplexie as are subiect vnto it let them drinke in Winter a good spoonefull of Aqua vitae well sugred and let them eat a bit of White bread by and by after or in stead of Aqua vitae let them drinke the Claret water which I will set downe hereafter or of the water of the root of the wild Vine or of the powder of the root thereof continually for the space of a yeare For the Palsie rub the place afflicted with the oyle of Foxes Bayes and Castoreum mixing therewith a little Aqua vitae vse likewise oftentimes the water of Cinnamon and of S. Iohns wort or the conserues of Sage Rosemarie Cowslips Baulââe and Mithridate make him drie Bathes with the decoction of Lauander Coastmarie Danewort Sage and Marierome To preserue one from the Falling sicknesse otherwise called S. Iohns disease it is a soueraigne thing to drinke for the space of nine dayes a little draught of the iuice of the hearbe Paralysis or Cowsââps or of the distilled water of the Linden tree or of Coriander or to vse euerie morning for the space of fortie dayes a powder made of the seed of Pionie and Missletoe of the Oake or of the skull of a Man and more specially of that part of the skull which is neerest vnto the seame of the crowne with neat Wine or with the decoction of Pionie as also to hang about his necke the Missletoe of the Oake or some piece of a mans skull or of the root or seed of male Pionie or of the stone that is found in Swallowes neasts or to weare about his necke or vpon one of his fingers some ring wherein shal be set the bone of the foot of the Oxe called Elam or Alce and that so as that the bone may touch the flesh or bare skin you shall deliuer them that are in that fit if you tickle them and pinch their great toe or rub their lips with mans bloud To take away the rednesse of the Face it is good to wash the face with the decoction of the chaffe of Barley and Oates and to foment it afterward with the iuice of Citrons or else take foure ounces of Peach kernels two ounces of the husked seedes of Gourds bruise them and presse them out strongly to the end they may yeeld their oyle rub or touch with this liquor the pimples or red places To take away the spots of the Face make a composition of the flower of Lupines Goats gall iuice of Limons and verie white Allome touch the spotted places with this oyntment or else make an oyntment with the oyle of bitter Almonds Honey Ireos and Waxe or else rub your face with the bloud of a Cocke Henne or Pigeon or foment it with the water of the flowers of Beanes Orenges or Mulberries For the Kings euill take Leekes with the leaues and roots of the hearbe Patience presse out about some pound of the iuice thereof in which you shall dissolue an ounce of Pellitorie powdred and a scruple of Viridis aeris mixe all verie well together and herewithall you shall daily foment the said disease Hang about your necke the roots of water Betonie and the lesser Plantaine If you cut the foot of a great Witwall or Toad when the Moone is declining and beginneth to ioyne it selfe to the Sunne and that you apply it round about his neck which hath the Kings euill you shall find it verie soueraigne for the said disease The dung of a Cow or Oxe heated vnder the ashes betwixt Vine or Colewort leaues and mingled with Vineger hath a propertie to bring the swelling to ripenesse Or else vse this remedie which is alwayes readie singular good and well approued Take a sufficient quantitie of Nicotiana stampe it in a verie cleane Mortar and apply both the iuice and drossie parts thereof vnto the said tumour together and doe this nine or tenne times The Rheume falling downe vpon the eyes is stayed by a Cataplasme applyed to the browes made of the muscillage of shell-Snailes and corporated with the flower of Frankincense and Aloes well stirred together vntill that the whole become to the thicknesse of Honey For a weake Sight take Fennell Veruaine Clarey Rue Eye-bright and Roses of each a like and distill them all in a Limbecke of this water distilled put three or foure drops in your eyes morning and euening Also the water of young Pies distilled in a Furnace is verie good in like manner the water of rotten Apples putting two or three drops thereof into them It is good for the same disease to take the vapour of the decoction of Fennell Eye-bright and Rue to drinke euerie morning a small draught of Eye-bright wine or to prepare a powder with dried Eye-bright and Sugar to take thereof euerie morning the weight of a French crowne two or three houres before meat There is a stone found within the gall of an Oxe which put into the nosthrils doth maruellously cleare the sight âo doth the wine made of the root of Maiden haire if it be oft vsed in the morning For the paine of the Eyes it is good to make the decoction of Camomile Melilot and the seed of Fennell in water and white Wine and dipping a foure-fold Linnen Cloth therein and after wringing it well to apply the same oftentimes to the eye or else to lay vpon it womans milke and the white of an egge well beat together The rednesse of the Eyes is amended by the applying of Linnen Clothes or Plegets of Flaxe moistened in the whites of egges well beat together with Rose or Plantaine water or else boyle a sowre and sharpe Apple take the pulpe thereof and mix it with Nurce milke afterward make a little Liniment to be applyed to the red eye-lids In the meane time you may apply to the temples a frontlet made with Prouence Roses or conserue of Roses and other astringent things to the end that the âheâme falling from the braine may be stayed seeing it is the cause of such rednesse Other cause small thinne and daintie slices of Veale or of the necke of an Oxe newly killed to be steeped in womans milke and lay them vpon the eyes laying againe aboue them stupes of Flaxe Some cause little children to
with water or the dung of Hennes drunke with Hypocras made of honey and wine or a Clister made of Brine or the heart of a Larke swallowed downe while it is fresh and new or the said heart of a Larke fastened to the thigh As concerning outward remedies some approue greatly to take the skin of a sheepe all new or the kell of the intrailes of a sheepe newly killed to apply it vnto the bellie or to make a bag of Millet Branne Wheat and Salt fried together to lap vpon the bellie A Cataplasme made of Wolues dung is also profitable against the Collicke the same dung drunke with a little wine doth verie much good the bones found in the dung of a Wolfe powned small and drunke with wine haue the like qualitie Some say that if you take ashes comming verie hot from vnder the coales of fire and put the said ashes in a dish or pot and afterward poure thereon a good glasâe of Claret wine and afterward couer the said dish with ashes with a linnen cloth foure double and apply it vnto the bellie you shall find release and mitigation of your paine For the âuâorall âlux of the Bellie it is good to drinke milke wherein hath beene quenched a gad of Steele or of yron or milke boyled with a halfe quantitie of water and that vnto the consumption of the water or hee shall take of a Stags pizzle with Cesâârue water to vse Rice parched to take a dramme of Masticke powdred with the yolke of an egge to make a Cataplasme with the flower of Wheat to apply all ouer the Nauell but it must be wrought with red Wine and after baked in the Ouen For the bloudie Flux giue to drinke with red wine the bloud of a Hare dried and made in powder or the powder of mens bones or else gather the dung of a dogge which for three dayes hath fed vpon nothing but bones and this you must drie to make into powder of ãâã powder giue vnto him that is troubled with such Flux twice a day in milke wherein you shall haue quenched manie stones of the Riuer verie throughly heated in a verie hot fire continue this two or three dayes or else giue to drinke the distilled water of the great Burre oâ the decoction of shepheards Purse or the distilled water of Woodbând or else giue to drinke the seed of Plantaine in powder or the distilled water of the first buds of the Oake or the powder of Snayles burnt with the powder of Brier-berries and a little white Pepper and Galls or of the Harts and Goats horne burned or rather of the pizzle of a Haât prepared as wee haue taught here aboue in setting downe the remedies for the Pleurisie For to stay the flux of Bloud drinke a reasonable draught of the iuice or decoction of dead Nettle make Clysters with the ãâã of Plantaâne and Horse-taile vse the broth of Coleworts âodden vârie tender the iuice of Pomegrants and the substance it selfe Sallads of Plantaine and Sorrell chaw oftentimes some Rubarbe To loosen the Bellie âou must eat sweet Cherries or Peaâhes Figges or Mulberries fasting to sâp the first broths of Coleworts of Beets of Mallowes or Lettuces or of Cich-pease without salt to apply vnto the stomacke a Cataplasme made with Honey the gall of a Bull and the roet of Sow-bread or the leaues of Apples of coloquââtida to take a Suppositorie made of fat Bacon or the stalke of a Mallow or Beet To kill the wormes of little children it is good to cause them to vse preserued Rubarbe or the cânserue of Peach flowers to drinke the distilled water of Gentian or the ââce of Câtrons the iuice of Mints or Basill of Purcelane Rue or Wormwood or else to cause them to swallow with a verie small draught of Wormewood wine of the powder made of Wormes first dried and after burned on a fire-pan red hot and make it into verâe âine powder or of the powder of blessed Thistle or of Coralline the weight of a French crowne also to apply vnto the Nauell a cataplasme made of Wormewood Tansie and an Oxe gall and all this must be done toward the later end of the Moone To stay the excessiue paine of outward Hemorrhoids you must make a Liniment of oyle of Roses waââed in the water of Violets fresh Butter oyle of Linseed the yolke of an egge and a little waxe or else to make a little cataplasme with the crums of a white loafe sleept in Cowes milke adding thereto two yolkes of egges a little Saffron and a little Populeon There may also a little Liniment be made with fresh butter and the powder of Corke-tree burned In the paine of the Hemorrhoids therâ is nothing more singular than the perfume made of shauings of Iuorie To stay the excessiue flux of the Hemorrhoids it is a most singular remedie to drinke a dramme of red Corall or of the scumme of yron with the water of Plantain and also to make a fomentation of the decoction of white Henbane or in place of this a Cataplasme made of the powder of burnt Paper or of the shauings of Lead or of Bole Armoniack with the white of an egge or of three Oyster shells finely poudred either raw or burnt and mixt with a little fresh butter For the stone in the Reines you must drinke often of the iuice or water of the bodie of the Beech tree which water must be gathered in the Spring time in as much as then the bodie or the rinde thereof being ãâã or cut to the qââcke doth yeeld a great quantitie of water verie singular for this purpose The fruit of the Eglantinâ preserued before it be ripe after the manner of Marmalate with Sugar hauing first taken the kernels from within taken fasting to the end of the last quarter and first daies of the Moone following in drinking somewhat more than a reasonable draught of white wine or of the water of wild Tansie or such other is verie excellent therefore He must also drinke very oft with white wine the pouder of the pâlling of Rest-harrow or Buck-thorne or of the gumme which groweth round about the riâdes of Vines or of the seed of Goose-grasâe finely powdred or to drinke the distilled water of Radish roots and Nettle roots with a little Sugar or the water of Broome or of Dogs-grasse or of wild Tansie the water or iuice of Radish wherein is dissolued the powder of egge-shels burnt or of the stones of Medlars or of the eye of a Partridge or of the braine of a Pie or of the inward skin of thââ stomacke of a Henne or Câpon Euerie man prayseth this decoction whereof Aetius maketh mention in his chapter of Sea-Holly Take the roots of Sea-Holly the pith taken out and make them verie cleane steepe them eight houres in Fountaine water after that to boyle them till the halfe of the water be consumed in the end of the boyling cast
into the pot Licorice bruised let this decoction coole at leisure And as for outward meanes it is good to apply a Cataplasme made of Pellitorie of the wall vnto the reines or else a Cataplasme made of the root of Cypres and the leaues of Bell-flower boyled in wine The best and most soueraigne of all the rest is to prepare a Bath wherein haue boyled the leaues of water-Paâsley Mallowes Holihocks March Violets Pellitorie flowers of Broome and Camomill and within the Bath vpon the reines a bagge full of Branne and water-Parsley For the Collick caused of Grauell cause to boyle the leaues and flowers of Camomill in an equall quantitie of water and white wine to the wasting of the third part drinke the decoction warme suddenly the paine will be appeased For the difficultie of Vrine drinke the iuice of Winter Cherries or the decoction of Radish roots in white wine or the decoction of hearbe Patience or of the Thistle said to haue an hundred heads or of Bell-flower or of the white prickly Thistle or of Sperage or of Dogs-grasse or of Rest harrow also apply vpon the yard or secret parts a Cataplasme or Liniment of Fleawort Some hold it for a great secret to drinke white wine wherein hath beene brayed Sowes found in caues and hollow places or to make powder of the said Sowes dryed and so to giue the same to drinke in white wine Others doe greatly esteeme the distilled water of the pillings of the root of Rest-harrow first steeped in Malmesey For the stone in the Bladder it is a singular thing to drinke the iuice of Limons with white wine or to make a powder of the stones of Medlars first washed in white wine and after dryed of Broome-seed Burnet-seed and of the seed of Sperage Holihockes Saxifrage Melons Pompions Citruls and of the hearbe good against pearles and to vse these with white wine There is an hearbe growing at the new Towne LeGuyard called in French Crespinette by those that dwell thereabouts and of this the young Ladie of Villeneufue sister to the late deceased Monsieur Cardinall of Bellay caused to be distilled a Water which is singular against the difficultie of Vrine and the stone in the Bladder as I my selfe haue proued diuers times Some hold it also for a singular remedie to make a powder of the stones of Sponges or of the stone which is found in the head of Cray-fishes or of the shells of small Nuts or of the gumme of Cherrie trees and to take it with white Wine or the iuice of Radishes Or else the distilled water of the stalkes of Beanes red Cich-pease and the seed of Holihock The which followeth of Glasse is a great secret which being burned and quenched seuen times in the water of Saxifrage and afterward made into a verie fine powder and giuen with white wine vnto the partie troubled with grauell doth breake the stone in them in any part of the bodie Another secret is that of the shells of egges which haue brought forth Chickens being brayed brewed and drunke with white wine which breaketh the stone as well of the Reines as of the Bladder For all such persons as pisse in their bed whiles they be asleepe and cannot hold their vrine there is nothing better than to eat oftentimes the lungs of a young Kid rosted or to drinke with wine the powder of the braines or stones of a Hare as also the powder of a Cowes bladder or of a Hogs Sheepe or Goats bladder or the powder made of the roots of Bistort or of Tormentill with the iuice of Plantaine or with the milke of Sheepe or the ashes of the flesh of an Hedgehog For the burning of the Vrine let be taken of shell-Snayles and whites of egges of each a pound of the great and small cold feeds of each halfe an ounce halâe a pound of the water of Lettuce foure ounces of good Cassia three ounces of Venice Turpentine powne that which may be powned and let it all stand to mix together for the space of a night afterward distill them in a Limbecke in Mariâs bath let this water settle some time before that you vse it giue thereof halfe an ounce euerie morning with a dramme of Saccharum Rosatum continue the vse thereof as long as you are able To make a woman fruitfull which is barren let her drinke foure dayes after the purging of her naturall course the iuice of Sage with a verie little salt and let her continue and goe ouer this course diuers times To stay the excessiue flux of the flowers of Women they must drinke with the iuice of Plantaine the powder of the Cuttle bone or the bone of a Sheepes foot burned or the shells which Pilgrims bring home after their pilgrimage to S. Iames or of Corall or of Harts horne or of the shells of burnt egges or of twelue red graines of the seed of Pionie or to swallow with the yolke of an egge the powder of Tezill or the scumme of yron first dipt in vineger and after made into fine powder And as for outward meanes it is good to apply vnto the Nauell shell-Snayles well brayed or the red in the void space of the Nut burnt and powdred and mingled with wine Make a Cataplasme of Soot or of the scraping got from vnder the bottome of a Caulârton mingle it with the white of an egge or the iuice of dead Nettle or white Mulâââne and apply it vnto the loynes and bottome of the belly Or to fill a bag sufficient full of grosâe salt to dip in fresh water newly drawne out of the Well and to apply it to the hollow of the Reines Some make great account of Cherry-tree gumme infused in the iuice of Plantaine and cast into the priuie parts with small Siâings ãâã to apply to the breasts the leaues of Celandine For the white termes of Women after that the bodie is purged it is good to drinke with the iuice of Plantaine or the water of Purcelane the powder of Amber of Corall or of Bole Armoniake or of Terra sigillata or of Steele prepared or of Sponge burnt in a pot or of the Sea-Snayle first burnt and afterward washt in wine And as for outward meanes there must be made a Lee with ashes of Oake wood or of the Figge-tree or of the Osier in which there must be boyled the rind of Pomegranats Gâââs pieces of Corke leaues and roots of Bisâort and of Peruincle beyond-sea Roses with a verâe small quantitie of Allome and Salt and of this to make a fomentation or a halfe bath For to cause women to haue their termes they must drinke euerie morning two ounces of the water of Mugwort or of the decoction of Dogs-grasse Cich-pease the seed of common or Romane Nigella of the root of Smallage Cinnamon and Saffron the roots of Radish of the Tasell in which one may dissolue as much Mirrhe as the quantitie of a Beane The iuice
of the Stomacke difficultie of Breathing of making Water and manie others To cause the after-birth to come forth the remedies next aboue deliuered are very good and profitable but aboue the rest it is good to drinke with white Wine or Hippocras warme the powder of Beanes or the flowers of Saffron or the flowers of Marigolds For the Throwes which come after child-birth vnto women you must giue to drinke a spoonefull of the foresaid Claret water or of the water of Peach flowers Nutmeg Carabe and Ambergrise you must make a Cataplasme to apply vnto the belly with the yolkes of egges hard roasted or fried with oyle of Nuts and Iasmines putting thereto of the seeds of Aâââse and Cummin powdred the flower of Beanes fresh Butter and oyle of Rue and Dill. If the Matrix after child-birth be out of frame it is good to apply vnto the belly a Cataplasme made of Cowes Sheepes or Goats dung adding thereto the seeds of Cummin Fennell Anniâe and Parsley with a quantitie of very good wine and for want of this Cataplasme the belly may be couered all ouer with the kawle of a newslaughtered Sheepe or Goat as also to haue a dish of the Plane tree or a test of earth and after you haue rubbed the edges of the said test or earthen drinking-pot with a head of Garlicke to apply it vnto the Nauell For the Rupture otherwise called the falling of the guts downe into the flanke it is good to apply vnto the place a Cataplasme made of the flower of Beanes and thâ lees of white Wine or a Cataplasme made of the root of the great and small Comfrey and of stone-Pitch with a little Masticke or double linnen clothes dipped in the iuice or liquor which commeth out of the small fruit of the Elme and vpon this Cataplasme to weare a Trusse It is good also to drinke for the space of nine dayes a drinke prepared of the iuice of the roots of Salomons feale and female Feâââ the âeaveâ of Bugle and Sanicle and this to the quantitie of a small draught Or else ãâã in the Ouen in a pot well luted red Snayles make them into powder and ãâã of this powder for the space of fifteene dayes or longer if need be with such ãâã is made for little infants or with pottage if they be past the Teat For them ãâã more daintie and delicate you shall distill the said Snayles in Maries Bath and ãâã of the distilled water to drinke the same space of time or else make a powder of ãâã mosse of the blacke Thorne drinke of it with thicke red wine the weight of a ãâã crowne euerie morning applying in the meane time a certaine pap or thicke ãâã substance such as is to be had in the Paper-Mills and tye vpon it a Trusse For paine in ãâã feet and hands boyle a good handfull of Mugwort in a sufficient quantitie of ãâã Oliue vnto the spending of the third part make thereof an Oyntment for the ãâã place Giue also to drinke the weight of a French crowne of the seeds of ãâã with the decoction of one of the hearbes called Arthritica For the Sciatica you ãâ¦ã to the grieued place a Cataplasme made of the crummes of Citizens bread ãâã or boyled in Cow or Sheepes milke putting thereto two yolkes of egges and a ãâã little Saffron otherwise there must be prouided a Cataplasme of the roots of ãâã and Holyhocks the leaues of March Violets and of Mallowes the flowers of âââmomill and Melilote all boyled in the water-broth of Tripes after washt and wrougâââogether with yolks of egges flower of Liâseed Hogges greaâe and oyle of Camomill ãâã else and more easily you must make a Cataplasme with Cowes dung flower of Beaneâ Branne Wheat Cummin seed all beat and made into a mash with honied vineger it is true that if the grieued part doe grow vnto a whitish colour and be much puffed vp it will be good to adde vnto the former Cataplasmes stone-Pitch and a little Brimstone It will be good also to draw the iuice of Danewoât of Elder and Iuie and to boyle them afterward with oyle of Rue and Wormes and with a little Wax to make a Limment A Cataplasme made of the dung of an Oxe or a Cow and wrapt in the leaues of the Vine or of Coleworts and heated among the embers And in case you would draw out of the vttermosâ part vnder the skinne that which is setled in the inner places of the ioints then apply this Cataplasme made of the dung of Stock-doues or House-doues an ounce of Mustard and Cresses seed of each two drammes oyle of old Tyles an ounce mixe all these very well together For the shaking of the parts of the bodie vse a long time the decoction of one of the hearbes Arthriticae called ãâã and Sage eat also oftentimes of Pine Apples For Sinewes oppressed take the ripe seed of Danewort put it in a violl halfe full fill it vp with oyle Oliue stop it verie close and let it boyle foure and twentie houres in a Posnet full of hot water and as oft as the hot water shall be boyled away you must put other in place of it all the time of the foure and twentie houres which being expired take away the said violl of water and set it in a dunghill tenne whole dayes You may also make oyle of Danewort for the same purpose fill an earthen vessell well leeded to the halfe with the iuice of the leaues of Danewort and powre thereupon so much of oyle Oliue set this vessell well stopt with paste in an Ouen after the bread is drawne there let it stand till the iuice be wasted keepe this Oyle for Sinewes that are cold and benummed Or more easily apply vnto the place the dung of an Oxe or a Cow fried with strong vineger or the oyle of Acornes or the gumme of the wild Peare-tree softened with Capons greaâe or the oyle of Linden or Iesamine tree For the prickings of Sinewes take Snayles with their shells bruise them and adde thereto a little of the flying dust that is to be gathered vpon the walls of the Mill-house and apply it to the place pricked or else rub it with the oyle of Wormes For Sinewes that are pained take raw Wormes of the earth bray them and lay them hastily and with speed vnto the benummed sinewes Or else infuse in the Sunne the flowers of Elder in the oyle of Nuts and rub therewith the pained sinew ãâ¦ã and chafe the fame with the oyle of Balsam For all other sorts of paines in the ioynts it is good to make an emplaister ãâ¦ã iuice of red Coleworts and Danewort the flower of Beanes flowers of ãâã and Roses made in powder and to apply them vnto the pained place Other ãâ¦ã in thinne shauings the root of the great Comfrey whiles it is yet greene and ãâ¦ã pluckt vp our of the earth spread that which you haue
of it be consumed the vessell in the meane time being close couered and the fire burning cleare and softly after draw the vessell somewhat further from the fire and let it coole vnto the next morning then straine it out a little warme the grosser parts that it may so be forced through some hairie strainer and adde thereto of white Pitch melted by it selfe and also strained through a hairie strainer a pound halfe a pound of white Waxe in graines Masticke and Turpentine of each one ounce make thereof an oyntment of good consistence Likewise there is nothing more singular than to take of Greeke Pitch Brimstone and Olibanum equall parts to bray them together with the whites of egges and after you haue stanched and wiped away the bloud in handsome sort to ioyne and bring together the edges of the wound and to apply it thereto with a linnen cloth and a Cataplasme afterward to bind and roll it vp with double linnen clothes and so to leaue it for certaine dayes or else boyle the leaues of Carduus Benedictus and flower of Wheat in Wine vnto the forme of an Oyntment wash the Vlcers twice a day with Wine afterward lay thereunto this Oyntment Or else wash the wound with the decoction of Dent de lion more easily thus Take the dyrt which you find vnder Buckets Troughes or such like and apply it vnto the cut it closeth it vp incontinently For all wounds as well old as new vlcers and whatsoeuer cuts in the flesh take the leaues of Plantaine Spearewort or small Plantaine Mallowes All-good of each a handfull French Sage about foure and twentie leaues let all the foresaid hearbes be well picked washed and after stamped verie well all together this done take five quarts of old Swines greaâe put thereinto a hot pestill and cause it to melt then boyle it with the said hearbes and when you see that the liquor of the hearbes iâ consumed you shall straine it and put thereunto as much Frankincense as a Nut greene Waxe and Perrosine of each as much as two Nuts melt them that so they may all be brought vnto the forme of an oyntment of which you shall make vse for all sorts of wounds Otherwise take Brimstone most âinely powdred and searced put it in a Glasse-vessell and powre thereupon so much oyle Oliue as will doe more then couer it by foure or fiue singers set it out vnto all the heat of the Sunne you can for the space of tenne daies and stirring it about manie times with a Spatull of cleane and faire wood and keeping the said vessell close shut continually to the end there may not any dyrt fall thereinto At the end of the tenne dayes emptie out all the oyle by leaning the glasse softly to the one side seeing it hath extracted all the substance or essence of the Brimstone into another Glasse-bottell by the helpe of a funnell and let not any of the drosse or residence goe in withall after which you shall stop the bottell verie carefully and at such times as you would vse it you shall dip Lint white linnen Cloth Cotton or blacke Wooll in it and apply it vnto the parts that are hurt whether by Vlcers or Cuts as also vnto Impostumes and that so long as vntill they be cured You may powre in oyle againe the second time vpon the residence left after the oyle powred out as beforesaid and doe as was done before Make account of these two later Remedies as of those which will not faile you For the Boyle called Anthrax Carbunculus and other such pestilent tumours see that you apply vnto them Rue bruiâed and mixt with verie strong Leauen Figges Cantharides Onions of the Land and Sea vnquencht Lime Sope gumme Ammoniacke and a little Treacle for this emplaster draweth forth such kind of tumours Or else take a Toad drie her either in the Sunne or in the Ouen make her into powder and put of this powder vpon the Carbuncle it will draw forth all the venome Or else apply vnto the Carbuncle a Frog aliue and if she die then another and doâ this so oft as vntill that one doe liue and so you shall draw out all the venome For vlcers comming of the Pocks and such other maligne ones take tenne pints of water quench therein hot yrons so long as till the tenne pints become but fiue and in these fiue pints infuse for the space of foure and twentie houres a pound of vnquencht Lime after that straine the water when it is strained dissolue therein fifteene graines of Verdegrease and as much of Vitrioll and twentie graines of Camphire this water is singular to mundifie cleanse and drie vp Vlcers Otherwise set to boyle in a new earthen vessell verie cleare water when it beginneth to boyle put into it by and by vnsleckt Lime and presently thereupon powre it out into another vessell all new let it rest there so long as vntill after it be scummed it become cleare the Lime falling to the bottome of the vessell in manner of pap in the end you shall gather the water swimming aloft by leaning the vessell and letting the Lime abide vnstirred in the bottome and this water thus gathered shall be reserued in a cleane violl or other vessell well stopped that so it may serue for your vse in which being warme dip a linnen cloth and apply it in stead of an emplaister vnto the Vlcer and renew it oft To draw out miraculously a Pellet make a tent of a Quince and for want of it of Marmalate of Quinces onely without any addition of Spices or other things annoint it with the oyle of egges and put it into the wound or hole made by the shot of the Pistoll For inward wounds in which there can no tents be put there must be drunke oftentimes the decoction of Auens and the outward wounds washt or else take Mugwort great and small Comfrey whole Betonie Agrimonie the roots of Rubia otherwise called the Diers hearbe the roots of small Plantaine otherwise called Carpenters hearbe Sage the leaues of Brambles Parsley pricking Nettle Marigolds Sanicle Bugula Mouse-eare Burnet Dendelion Plantaine the crops of Hempe female Ferne Buglosse Gentian Veruaine Birds âoong ground Iuie water Germander Catmint hearbe Robert Cinquefoile Tansie all the Capillar hearbes of each one halfe handfull Damaske Raiâins their stones taken out Licorice the seed and flowers of S. Iohns wort the seed of blessed Thistle of each an ounce the three cordiall flowers of each foure ounces all these being thus carefully pickt and made cleane let be brayed verie throughly after strained through a hairen strainer with one pint of white wine you must cause him which iâ thrust through to drinke of this drinke a little draught fasting or one houre before he eat and as much before his supper If these iuices displease thee in stead of braying bruising or stamping of the things aforesaid you may make a decoction in common water adding in
and clifts in the lips as also for those which happen in the hands by reason of Winter cold The gall of a Henne or Capon dropt into the eye doth take away the spots of the eyes if you mixe it with the water of Eye-bright The dung of a Henne dried and finely powdred and applyed to the eyes which haue lost their haire causeth the same to come againe if you mixe it with honey or oyle of Linseed If it be tempered with oyle of Roses and applyed it is good against burnings being brayed with vinegar and honey it cureth within an houre such as are neere strangled by eating of Mushromes for it maketh them to vomite a thicke and flegmatike humor A Physition in Galens time did cure all manner of old Collickes giuing the sicke to drinke of this dung with Hypocras made of honey and wine A hard rosted egge eaten with vineger stayeth the flux of the belly if you mixe with it the powder of Harts horne A Cataplasme made of the yolke and white of an egge well beaten with the iuice or water of Plantaine and Nightshade applyed vnto burnings doth quench and extinguish them The white of an egge beaten and with the powder of Frankincense Mastick and Galls applyed vnto the browes doth stay the bleeding at the nose The yolke of an egge swallowed alone stayeth the Cough and such other distillations as fall downe vpon the lungs and other parts of the breast The yolke of an egge which is layd in the full of the Moone doth cleanse and take away all manner of spots appearing in the face The thin membrane or skin which is on the inside of the egge-shell dried finely poudred and mixt with the white of the egge doth heale the clifts of the lips The egge-shell made into ashes and drunke with wine doth stay the spetting of bloud and is good to whiten and cleanse the teeth to comfort and incarnate the gummes The egge-shels out of which there haue come Chickens being poudred and mixed with white wine doe breake as well the stone of the reines as of the bladder The white of the egge mixed with vnquencht Lime the shell of an egge burnt to ashes old Tyle well poudred and Bitumen maketh a Cement verie excellent to glue and ioyne together againe the broken parts and pieces of Glasses An egge spread vpon wood or any kind of garment doth keepe the same from the burning of the fire CHAP. XVI Of Geese THe Countrey Farme being for the most part vnprouided of the beneââts and easements of water especially running streames is not so fit to breed and nourish Geese except for priuate commodities sake it fall out that the Farmer doe make him some Fish-ponds or standing Lakes of his owne and at his owne proper costs and charges For the Goose as well as the Ducke doth loue to swim and to coole plunge and tumble her selfe euerie day neither doe they tread almost any where else but in the water There is great profit and there is great losse also thereof profit because the charge of keeping or feeding them is not so costly as their watch and ward is good and gainefull being indeed better than that of the dogge as hath beene shewed long agoe by the Geese of the Capitoll in Rome who awaking the souldiors and standing Watch were the cause that the enemie was repulsed and driuen backe Againe she declareth when Winter draweth nigh by her continuall squeaking and crying shee layeth egges hatcheth Goslings affoordeth feathers twice a yeare for the Bed for Writing and for Shafts which are gathered at the Spring and Autumne The losse or discommoditie is because they craue a keeper for otherwise they will bruse and knap off the young siences of Trees the hearbes of the Garden and the shoots of Vines as also iniure and hurt the Corne when it is shooting and putting forth his stalke as well by breaking it as by dunging vpon it in such sort as that in the Countries where wild Geese which are fowles keeping together in flocks as well as Cranes doe make their greatest and principall haunt as in Holland Heynault Artoys and other where there is found sometimes a great piece of Corne all wasted and destroyed in lesse than halfe a day And the house or tame Geese doe no lesse harme if they be let alone and suffered to do it for they pull vp the corne by the root besides that where as they dung there will nothing grow for a long time after The best Goose and Gander is of colour either white or gray and she that is of a mixt or two colours is also of an indifferent goodnesse notwithstanding the white doth abound more in laying of egges than the others and hath also a better flesh and it is good to make choice of such a one as hath the knee ioints and space betweene the legges great and large The Goose goeth ouer her laying time thrice a yeare if she be kept from sitting and hatching but indeed it is a great deale better when she is set vpon egges because the young ones thereby brought forth doe nourish better than the egges as also doe encrease the flocke And at euerie laying time some lay twelue egges and moe sometimes others but fiue at the first foure at the second and three at the last and these three seuerall times come betwixt the first of March and the last of Iune And they do neuer forget the place which you shall haue brought them to at the first to lay in so that looke where they lay their first egges they will lay all the rest and in the same place also set them if you will Likewise you must not let them lay out of their walke or fold and for that cause you must keepe them shut in at such time as when you thinke they will begin to lay and if you take not vp their egges they will begin to sit so soone as they haue their full number but and if you take them away as they be layd they will not cease laying till they come to an hundred yea two hundred egges yea so long and so many as some say as vntill their fundament stand gaping and open they not being able to shut it because of the effect wrought by their much laying Geese loue not almost to sit any but their owne egges and at the least you must seâ that the greater part that you set her on be her owne And she is not commonly to be set vpon fewer than seuen or nine at the least nor vpon moe than thirteene or fifteene at the most and you must looke she be set vpon an odde number And who so putteth vnder the straw whereupon she sitteth some Nettle roots doth preuent that the Goslings when they be hatched are not so soone hurt Some Geese in a good and fauourable weather do hatch in fiue and twentie dayes at the most And neere vnto the place
it will not be amisse to giue him to drinke a great pot full of the decoction of medicke fodder and in like manner to let him bloud If the neck be chased put vpon the same an emplaister made of the marrow of the thigh bones of an Oxe the seame and grease of a Male-goat and Swines-grease all being mixe in like quantitie and molten altogether It the hinder part of the necke be pilled and growne bald and bare without haire annoint the place with a liniment prepared of sixe ounces of Honie and foure ounces of Masticke all boyled together For the hardnesse of the hinder parts of the necke let him take his rest certayne daies during the which time rubbe the place with Butter Honie Larde of Porke and new Wax in equall quantitie all being molten and mixt together For the swolne Chine make an oyntment of the root of Elecampane well boyled and stampt with Hogs-grease the fat of a Weather or Male-goat raw Honie Frankincense and new Wax with which you shall rubbe the said Chine or hinder part of the necke thrice a day Euening Morning and at Noone tide If he be so leane as that his skinne seeme to cleaue to his ribbes foment his skinne against the haire with Wine and Honie being in some warme place or in the Sun after annoint him with the Lees of Wine and Hogs-grease all mixt together and made in forme of a liniment For the paine of the bellie giue him to drinke Treacle or Mithridate mixt with Wine afterward let him bloud the next Morning vnder the tongue and in the nosthrils or else cause him to drinke the decoction of Rue and Cammomile finely powdred and let him rest at the least seuen or eight daies giuing him but small to eat and keeping him well couered in a warme house foure ounces of Turpentine incorporated with a little Salt finely powdred is a singular remedie for the disease if you make him take it in manner of a bole pill or drinke For the falling out of the Draught-gut take three ounces of Turpentine cause it to be put vp into the draught by some little boy which hath a long arme and leane withall to annoint it diligently and this to be continued for the space of foure or fiue daies in stead of the Turpentine the grease of a Hogge will serue for an oynâment For the loosenesse of the bellie which commeth of hauing eaten Hearbes or such other like things of hard digestion first keepe him from eating of any Grasse or Hearbes for the space of two or three dayes in the which time you shall giue vnto him the leaues of the vvild Oliue-tree Plantaine Horse-taile and sometimes of Nightshade-berries and againe during this said time you shall giue him but little to drinke this is to say just nothing for the most part Otherwise see that he eat no other things for certaine daies than the Leaues of Organe and garden Southernvvod and euerie day you must allow him onely the quantitie of two eawers of water to drinke To loosen his bellie take two ounces of Hiera one ounce of Aloes Hepatica mixe them both vvell in vvarme vvater and cause him to drinke them in the Morning If he haue a broken Legge for to set it draw it your selfe or cause your seruants cunningly to stretch the Legge with a rope right ought not more to the one side than to the other that so the broken bones may be joyned and placed againe in euen sort Afterward let loose the two parts that so they may joyne close together apply aboue the place pleageâs dipt in a composition made of the whites of egs bolâarmenack and dragons bloud then tie vp the member so strong and streight as that the two ends of the bones broken may joyne and grow together againe aboue these âands applie yet other moe pleagets vvet in Wine for the comforting of the sinews And to the end that the vpper and lower broken bone may not grow hard or get any other ill disposition or qualitie eyther by reason of the binding or else by reason of the fracture it selfe you shall rubbe both the one and the other part vvith a liniment made of an ounce of Turpentine with as much Butter and the like quantitie of Oyle For a Legge that is out of joynt or by some meanes displaced restore againe the bone into his former place and bind it vp after that you haue annointed it vvith Hogs-grease For a sweld Foot make an emplaster of the leaues of Elder-tree and Hogs-grease vvell boyled and mixt together For a foundred Foot take the roots of Mallows and Hollihocks boyle them in a sufficient quantitie of vvater stampe them and straine them through a strayner to that which is strayned out put halfe a pound of Hogs-grease three small pots of verie strong Wine boyle them altogether vntill the grease be melted then put thereâo of Linseed vvell bruised and beaten in a morter and so boyle them altogether to the conâumption of the Wine Applie some part of this cataplasme vnto the foot and let it remaine there three vvhole daies and then taking away the same apply the rest for other three daies For Surbâtting or Lamenesse you may boyle Honie and Hogs-grease in white Wine applie vnto the Foot this emplaster and there let it remayne three vvhole daies For the Foot pricked vvith a Naile Glasse Thorne or any such other thing that is sharpe cut the horne of the hoofe as neere vnto the prickt place as possibly you can afterward drop into the hole of Turpentine and Oyle both hot and lay a plaister of Honie and sweet Seame melted together all ouer the Foot For the Claw that is clouen or shiuered take Honie new Wax and Turpentine of each an ounce and make an oyntment vvhich you shall applie round about the Claw for the space of fifteene whole daies vvhich being past add vnto this oyntment Aloes Heparica Mel rosatum and Roche-Allome of each halfe an ounce couer therewith the whole Foot after you haue bathed it in warme Wine mixed vvith Honie For the Claw hurt with yron or stone digge and pare away the Claw euen to the bottome of the hurt vvith a Smiths paring knife drop into the sore hot oyntment made of old Swines grease and sewet of the Male-goat melted together and put into thâfore tents of tow dipped in the said oyntment When the hoofe is like to goe off you must first salue it with the oyntment spoken of before for the shiuered Foot or Claw and that so long as vntill the horne of the hoofe be somewhat fastned to againe afterward you must foment it for the space of fiue or sixe daies thrice euerie day the whole Foot with Wine or Vinegar wherein haue boyled vnquencht Lime and Honie of each seuen ounces For the pissing of bloud cause him to drinke the juice of Plantaine with verie
made as also counterfeit Shamois drie leather or Spanish ââather and all the baggs wherein Oyles are wont to be carried in to and fro the ãâã of the male goat whereof are made the best drie and Spanish leather so much ãâã request for pumpes and pantofles the sewet of the male Bucke whereof the phyââtions doe make such vse and find so singular in the curing of bloudie fluxes the âkins of Kids whereof are made handsome daintie and soft gloues good girdles ââurses and needle-cases and Cheese which shall be made after the fashion of Cow-milke-cheese It is most true that some doe make them after the fashion of little thin Angelots and those are the excellent cheeses which haue beene wont to be made at Nismes heretofore as Plinie recordeth howsoeuer now at this present Baus doth carrie away the name And now somewhat as concerning the baggs made of Goats-skins for to carrie Oyle in as we haue daily experience out of the countries of Prouence and Langueâoc you must first cut from the dead Goat the head onely close by the necke and âhe feet at the second joynt of the leggs afterward fleying the rest of the leggs vnto the priuie parts of the beast to turne the rest ouer all the bodie and keeping the haiâie side outward to salt it three or foure times and to rubbe ouer all the skin euerie where with salt verie well afterward to sew it and make it into a bagge for Oyle as it may best serue you must notwithstanding keepe it alwaies full blown vp and tied somewhere vp on high that it may not touch the earth for otherwise it would be gnawed in pieces of vermine She shall not make account to make Butter of their milke in any great quantitie for the milke of goats hath no such store of fat or oilie substance in it seeing there is alwaies much adoe to get forth euen some small portion and yet which is more when it is out it looketh whitish hard and tasteth like tallow and thirdly because in Languedoe and Prouence they gather not any Butter at all being giuen to make Cheese namely those Cheeses which are called small Cheeses As concerning the diseases of a Goat she is neuer without an ague in this Countrie and that in such sort as that if they be free from it but a little they die besides the diseases of sheepe whereunto Goats are subject there are three other whereunto the Goat is subject that is to say the dropsie swelling after she hath brought forth her young and the drie disease The dropsie happeneth vnto her by drinking too much vvater and then you must make incision vnder the shoulder and draw forth all the gathered superfluous moisture and after heale the wound vvith tarre After she hath brought forth her young if her matrix be swolne or if she be not vvell purged of her after-birth you must cause her to drinke a great glasse ful of verie good wine The drie disease commeth vpon her in the time of hot seasons as wherein her teats are so dried vp as that they are like vnto wood for drinesse and in such case you must rubbe her teats with creame and as for other her diseases you must cure them with those remedies vvhich are set downe for the diseases of ewes The good huswife that setteth by the health of her folke shall not giue any goats flesh vnto her people to eat except it be in time of great dearth and scarcitie because the eating of this flesh doth breed the falling sicknesse Likewise our predecessours had the flesh in such a loathed detestation as that they would not deine to touch it no not name it notwithstanding if necessitie doe force vs to feed vpon it as many poore peasants dwelling in villages doe hauing good store of goats and which onely are the store of their powdring tubs as also being persuaded thereto through couetousnesse then they must boyle them in a pot not couered and in great quantitie of vvater with good store of spices and cloues and yet after all this not to eat it before it be cold she may gather some profitable thing both of the male and female goat for the health of her familie For the milke of the female is verie singular for the hardnesse of the spleene if so be that she haue beene fed any space of time with Iuie The reddish and bloudlike liquor which distilleth from her liuer vvhen it is roasted is good for the vveake eyes The bloud of the male or ãâã Goat fried stayeth the flux of the bellie The bloud of the male hardeneââ ãâã dried vp in lumps is âingular against the stone The poulder of the Goats ãâã burned cleanseth and maketh vvhite the teeth drunke with Rose or ãâã vvater it stayeth the bloudie flux The fume or smoake comming of the burning of Goats horne doth driue away Serpents in vvhat place soeuer that they be The dung of Goats applyed in forme of a cataplasme doth resolue swellings vnder the eares in the flankes the Sciatica and other Apostumes especially if it be ãâã vvith the floure of Barley and vvater and vinegar or with fresh Butter or the ãâã of the Oyle of Nuts vvhich is more if you giue but fiue trottles of Goats dung witâ a small draught of vvhite Wine the space of eight dayes euerie morning it ãâã heale the Iaundise CHAP. XXVII Of the Dogges Kenell VNto the Shepheard seruing also in steed of the Goatheard doth belong the charge of the Dog-house in the ordering of this our Countrie gouernment as vvell because necessitie commaundeth that he should ãâã Bloud-hounds to fight and chase away the Wolues Hounds and vvater Spaniels for the purpose of such things as now and then he may meet withall iâ the fields or vvhich escapeth vnawares out of the riuers or standing vvaters as also Mastiues vvhich are giuen him in charge by the farmer as being for the guard and keeping of his house and of these there shall be one or two vvhich shall be kept faââ all the day chained to some post reared in the Court on the left hand as you goe iâ for to giue aduertisement of the comming in or going out of strangers and to make such afraid as might come to doe mischiefe but on the night such dogges shall be let loose and put amongst the rest which come from the field to bolden them ãâã their charge as in ranging and keeping the Court as well to defend it from theeues as to free it from the rauen of vvild beasts vvhich giue themselues wholly to the purchase in the night time This then is his charge to feed them to make theâ cleane to brush them and wipe off the dust from them to correct them reclaimâ them teach and fit them for that which it is needfull that they should doe and to this end the farmer must not withhold from him the great of the siftings which may be
a liniment of the gall of an Oxe or of ãâã and tartar beaten together with strong vinegar And as concerning a drinke you must take of Oyle two pound of old wine a pottle amongst all this you shall mix nine fat figges with nine leekes heads temper them all well together and afterward make a decoction in the end whereof but before it be strained you shall adde of Salt and Nitre well pouned so much as you shall see necessarie of all well strained you shall make a drinke which you shall cause him to take with a horne twice a day that is morning and euening a quarter of a pint at a time For his meat cause him to eat greene Barley or Fetchets or the meale of Barley amongst which you shall mingle Nitre The Strangles of a Horse or Glandules vvhich happen vnder his throat and fall downe from the braine much cooled are oftentimes cured by pricking him vnder the throat in the morning afterward couer his head vvith some kind of Linnen cloth and rubbe his throat oftentimes with fresh Butter but especially the place of his disease The Barbes hindering the Horse from eating by reason of ãâ¦ã swolne are healed by making him eat Pease Beanes or the stalkes of Pease or ãâã because that the bruising and breaking of them causeth this swelling to go ãâ¦ã if the Barbes doe grow there againe you must cut them out with a verie ãâ¦ã being likewise verie hot for thus are they taken out of the hollow of the ãâ¦ã mouth and for the rest taken away by burning you must cut them away ãâ¦ã of sheares euen to the quicke For the excrescence of flesh growing vnder the Horses bodie you must ãâ¦ã place and make incision with some knife fit for the purpose and then afterwards âânoint it morning and euening with the ointment called Dialthoea Flies are kept away from Horses âores with pitch and oyle or grease mingled ãâã powred vpon them and then by strawing Fetch flowers vpon them againe The disease of the gums and teeth happeneth oftentimes vnto colts when they ãâã growing their teeth temper of fullers earth the best you can come by ãâ¦ã Remes in verie strong vinegar and therewith rubbe their jawes on the outside ãâã more a great deale in the place where the paine or swelled gums be The short winded Horse or he which cannot easily draw his breath and ãâã hath his flankes beating incessantly and which notwithstanding that he be ãâã haled and whipped will not stirre but pant verie much and blow exceedingly ãâã and which eating of his meat cannot abstaine coughing this same Horse wil ãâã euer be cured It is true that this disease being new and caused of dust ãâã windes foâstie hay or of hauing eaten some kind of dung in his prouender ãâã ââmedie for it may be to draw bloud vpon him with a greene withie and to ãâã hot vpon his breast and backe the said bloud mingled with wine and Oyle ãâã and hauing done this for the space of fiue daies then the next fiue daies following ãâã make him take downe Lee at his nosthrils wherein there is mixt a portion of Oyle to giue him this drinke after Mustard-seed well fried quicke Brimstone graines ãâã Paradise of each alike much make them in powder and make thereof a decoctiââ in honie and water or else in some composition that is good and thicke whereof you shall giue him euerie morning the bignesse of a bigge Wall-nut with sage and with thicke red wine but such as is good and noble or else make him a drinke ãâã cloues ginger cummine fennell-seed and the roots Galanga as much of the one ãâ¦ã the other all these being powdred mingle therewith some egges and a little ãâã make the Horse to take it downe vvith Wine holding his head high to the end ãâã may swallow the more easily and not suffering him to hold it downe at the ãâ¦ã a good halfe houre to the end that the drinke may passe through his bowells ãâã this drinke you shall giue him fresh grasse or the leaues of Roses or vvillow ãâ¦ã temper the heat of the said drinke but the horse must not haue eaten any thing ãâã the space of one halfe day before the taking of this neither yet must he eat any thing for the like space after the taking of it Let him vvalke and lead him gently by the head-stall or else getting vpon him let him pace him verie softly that so he may not cast it vp againe and thus much for the cure of the ãâã âvinded horse if the disease be not growne too old Which notwithstanding that it should be yet ãâã may relieue it for some time if you feare him a little vpon both the sides of the ãâã to the end that this heat may cause to cease this great panting vvhich doth paine ãâã in his flankes and if vvithall you slit his nosthrils that so he may attract and ãâã in the aire and his breath and as easily let it goe besides these vvaies I vvould ãâã you also to giue him to eat some grapes oftentimes and to drinke some sweet ãâã Another singular remedie there is which consisteth in giuing him a drinke ãâã vvith Agaricke and Fenugreeke tempered vvith red Wine or else to cause him ãâã swallow the bloud of a little dogge vvhich yet is not aboue ten daies old or to take the roots of Gentian of vvild cucumers and bitter Almonds and to poune theââvvith Honie and Water and to make a drinke thereof or else to giue oftentimes ãâã eat of siluer grasse The Cough hath many causes notwithstanding that vvhich commeth from the ãâã as from the lungs and parts adjoyning or else from some other of the inward ãâã which are noble and principall and haue accordingly some notable office in ãâã bodie hath not a more soueraigne remedie than the slitting of the beasts noââhrils and if after this the beast doe not amend then to cause him to take downe a âood pinte of the drinke following with a horne Take Fenugreeke and Linseed of ââch a quarter of a pecke Gum-tragacanth Olibanum Myrrhe of each an ounce âugar the oatmeale of great vvild Tare of each an ounce all these being vvell pouâed and let run through a bagge you shall cause it to be infused all a whole night in hot vvater and the day following you shall giue it to the beast as hath beene sayd ând this shall be continued adding thereto a bowle of oyle of Roses euen to the end of the cure Some cause fiue egges to be layed to steepe one whole night in strong Vinegar and the next morning when they see that the shell is become verie tenâer and soft they giue them to the horse to take downe Furthermore you must neâer draw bloud from the horse in what palce soeuer that it be but it shall be good to âiue it vnto him and to continue the Gum-tragacanth with sweet Oyle The ague of a horse
is cured by being let bloud vpon the veine vvhich is found in ãâã middest of the thigh to the quantitie of sixe ounces or about the place vvhich is somewhat about the fundament but if in neither of those two places or vvhere they âannot be found you must take the necke veine toward the vvind-pipe if you perâeiue that there is need of a drinke you shall straine a handfull of Purslane and ââingle the juice vvith Gumâtragacanth fine Frankincense and a few Prouence Roââs you shall make him take it all vvith honied vvater in some prettie small quantiâie It is knowne amongst other markes that he hath an ague if he haue the stopping of his vrine and his eares become cold withering and hanging downe In the faintnesse of the heart it is good to keepe the horse verie hot and to giue him this drinke Myrrhe two ounces Gum-tragacanth foure ounces Safron foure drams Mehlot in powder an ounce Mercurie a pound and fine Frankincense so much as shall be sufficient and proportionable all these mixt together and made inâo powder shall be reserued for your vse and that shall be in giuing two good spoonfulls thereof with one pinte of water two spoonefulls of Home and two bowles of Oyle of Roses This drinke vvill serue for many daies euen till the horse doe find himselfe better And further know that this drinke is good for those that haue their âacke or loynes broken and members verie stiffe For the horse that is ouer-heated you shall cause him to swallow with the horne ãâã Winter three ounces of Oyle vvith one pinte of red vvine and in Sommer two ounces of Oyle onely vvith the like quantitie of Wine that is aboue named In the paine of the bellie vvhich some call the Birth you shall take the seeds of vvild Rue or of the garden Rue you shall poune it well and vvith hot vvine you shall make him a drinke vnto this drinke you may adde Cummine and Fennel-seed in like quantitie and after keepe him hot in some close and vvell couered place before you giue him this drinke you must get vpon his backe and vvalke him a long time and that rather in high places than in low and plaine fields when you are comming homeward if the season be cold you shall cloath him vvith a good vvoollen cloth rubbing his flankes vvith Oyle vntill such time as he be become cold and doe breake wind It vvould be good also to conuey into his fundament some hollow joynt of a Reed or Rose tree sufficient thicke and halfe a foot long annointed vvith common Oyle and let this same hollow Reed be in such sort fastened vnto his taile as that it may not by any meanes come forth and this done then to get vpon the horse and to vvalke him But howsoeuer things goe you must let him haue meat of hot qualitie and to drinke vvater boyled with Cummine and Fennell-seed in equall quantitie mingling vvith it Wheat meale and keeping it verie vvarme in a verie closâ place For the difficultie ãâã vrâne it is an approued thing to take fiue or nine of the flies called Cantharides to lap them in a linnen cloth and applie them to the thigh and howsoeuer it fareth with him yet to keepe them there for some time this will procure vrine but in anie case giue him them not in powder clister or drinkâ ãâ¦ã good also to rub his cods with the decoction of Cresses Pellitorie and ãâ¦ã Leekes For the sniuell take Orpin and Brimstone cast them vpon burning coales and ãâã the fume goe vp into the Horses nosthrils that so the humors congealed aboue in ãâã braine may be resolued and cast forth For the Flying worme take from him some bloud vpon the veines of the ãâ¦ã applie a hot âearing yron verie deepe vnder the throat and in the hole put ãâ¦ã plegets vpon them moystened in the white of an egge and after let him stand ãâã dayes in the stable For the Iauar take Pepper as also the leaues of Coleworts old Swines ãâ¦ã make an emplaister to be layd vpon the place For the Figge you must pare the hoofe so farre forward as that you may ãâã reasonable roome and space betwixt the sole of the foot and the figge then ãâã Spunge there and tye it verie hard that so the rest of the figge may be ãâ¦ã euen to the cleft For the Wenne open it when you shall perceiue it to be full of matter ãâã make a plaister of Goole-turdes wine salt and vinegar and lay vnto the ãâã beware in any case that there be not in the bottome of it some strange and ãâã thing For the galling of the backe that is new done take two great Onions and ãâã decoction thereof in boyling water afterward you shall applie it to the sore place ãâã hot as the horse can abide it all the swelling will be gone away in one night Otherwise take salt in powder and wet it in strong vinegar putting thereto the yolke of ãâã egge with all this together you shall rub the place and you shall see the proofe ãâã else wash the place with wine or verie strong vinegar lay aloft vpon it Lime made ãâã powder and mixt with Honie continue this remedie so long as till the flesh be ãâã againe and the bone couered with it then to cause the haire to grow vpon it yoâ must poune the shells of small nuts burned and being mingled with oile annoinâ ãâã places wanting haire and it will be ouergrowne in a short time For a Horse âwayed in the backe or complayning of hauing beene ouerladen âââplie vnto the reines of his backe an emplaister made of stone-pitch with the ãâã of Bole-Armoniake Dragons-bloud Olibanum Masticke Galles of each âquall weight let the plaister be layed somewhat hot vpon the offended part which you shall not take away vntill it easily forsake the place when you touch it for ãâã the Horse is healed For the swellings caused on the Horse backe by the Saddle open it first with ãâã Knife afterward lay plegets vpon it wât in the whites of egges three dayes together and the place if it be swolne and hard it will be healed with Coleworts ãâã Wormewood and Beares-breech bruised together and stamped and boââled together with sweet Seame applie it vnto the place offended and hurt For the disease called Graps which are moules and scabbes on the heeles ãâã way the scabbes and them wash the place with the decoction of Mallowes ãâã and Mutton Sewer put the drosse or thicke substance of this vpon the ãâã and bind it fast and close thereto afterward take it away and annoint the place ãâã an oyntment made of vinegar Mutton Sewet the gum of the Firre tree and new ãâã of all alike and boyle them altogether It is a singular good remedie for the Iaundise vvhich followeth take of âânicke Corne and Smallage of eaâh a pound boyle them all vvith
require let him bloud againe the second day on the other side of the necke let him stand warme lye soft and by no meanes drinke anie cold water For the Gargyll or Pestilence amongst Horses take Hennes dung and mix it verie well with old vrine and then boyle them together and being luke warme giue the Horse a pint or a little more to drinke two or three mornings together then as was before said let him stand warme lye soft and by no meanes drinke anie cold water If your Horse be troubled with the Cords take a corued made of the brow-antler of an old Stagges horne and thrust it vnder the Cord and twynd it tenne or twelue times about till the Horse be constrained to lift vp his foot then cut the Cord asunder and put a little salt into the wound and wash him after with Beefe-broth and the cure will be effected If your Horse be troubled with a Rhewme descending downe into his eyes you shall take Bole-armoniake Terra sigillata Sanguis Draconis of each a like quantitie scrape them then adde the white of an egge and vineger so much as will serue to moist them then spread it vpon a piece of leather plaster-wise and lay it to the temples of the Horses head three or foure daies together and it will both ãâã and drie vp the rheume If a vvarte or any other naughtie substance shall grow vvithin the ãâã of your horse you shall take burnt Allome and vvhite Copperas and grind ãâã to a verie fine powder and then vvith a Goose or Swans quill blow some of the poâder into the horses eye and it vvill soone eat away the excression and clense the eye and make it faire and perfect For any straine vvhatsoeuer vvhether it be in sinew or in bone you shall ãâã Bole-armoniack Vinegar vvhites of Egges and Beane-flower and mix them ãâã together till it come to be a good thicke salue then spread it vpon a cloth and lay ãâã exceeding hot to the straine renewing it once in fiue and twentie houres and it ãâã cure it If your horse be troubled vvith spauens you shall take a good quantitie of Linseed and bruise it vvell in a Morter then mixe it verie vvell vvith Cow dung and put in into a Frying-pan and boyle it vvell therein vpon a quicke fire then ãâã hot applie it to the Spauen not forgetting to renew it once euerie day till it ãâã brought the Spauen to a head and breake it like an ordinarie impostumation ãâã hauing run two or three daies you shall lay a plaister of Pitch vpon it and so heale vp the sore as in case of other vlcers Now for as much as to know medicines for diseases is to little or no purpose except a man know the disease I vvill here in a briefe manner shew you the signes of all the most generall and hidden infirmities that are in horses therefore first to begin vvith the outward parts that you may know where the griefe is vvhen at any time a horse halteth you shall note these few obseruations following first if he ãâã before and ãâã but his Toe to the ground it is most certaine that the greiefe is in his hoofe but if vvhen he halteth he bend not his pasterne then be you vvell assured the griefe lyeth in the joynt If he halt more vvhen you turne him than when he goeth right forward or forbeareth his foot more in the turning than in going then the griefe questionlesse is in the shoulder or the thigh or if vvhen he standeth still he setteth one foot a good deale more forward than the other the griefe is then in the shoulder or vpper parts also as in the Knee or Knuckle of the Elbow If he goe bowing to the ground and tread his steps verie thicke the griefe is in the brest ãâã he halt behind and in his gate set but his Toe to the ground the griefe is in the foot or in the stiâle but if he refuse of touch the ground at all then the griefe is in the Buttocke Now to know whereof these griefes doe proceed you shall vnderstand that if the griefe proceed of a hot cause then he most halteth when he trauelleth or is chafed and the further he goes the worse and worse he goes but if it proceed of a cold cause then he halteth most when he rests or stands still and at his first going out out of a journey but after a little chafing he goeth vpright againe Now if the horses halt be secret and as it were halfe vnperceââable insomuch that you are incertaine vvhether he halteth yea or no you shall suffer him to runne at the vttermost length of his halter vvithout any stay or ease of your hand and then without doubt if he haue any hidden maladie or griefe whatsoeuer he will easily discouer it and thus much for the signes of griefes in the outward parts Now for the signes of griefes in the inward parts you shall obserue that if your horse be slower in labour or duller of the spurre or shorter breathed or if his eares hang downe more than they were wont of his haire stare if his flanke be more hollow if he burne or glow betwixt the eares if he refuse his meat or if his mouth be drie and clammie in his trauell all these are generall signes of inward sicknesse If a horse hold his head downe in the Manger be heauie and dimme sighted it is a signe of a Feauer headach hearâach foundring in the bodie or the Staggers If a Horse turne his head backe and looke to his bodie as to the place grieued it is signe of obstructions in the Liuer especially when he looketh to the right side but if he looke further as to his bellie then it is a signe of Wormes or Colicke when thin vvater runneth from his mouth it is a signe of Staggers or a vvet Cough ââtinking breath and foule mattar at his nose is a signe of an Vlcer in the nose but âhe mattar be white then the Glaunders if blacke then the mourning of the âyne if yellow then the consumption of the Liuer but if he cast little lumpes ãâã of his mouth then it sheweth rotten Lungs If the Horses bodie and breath be ãâã and withall he loath his meat it is a signe of a Feuer surfet in the Stomacke or ãâã drie or moist Yellowes A palpable swelling on both sides the forehead shewââ the Staggers betweene the eares the Poll-euill vnder the eares the Vââes in ãâã mouth the Flapps or Lampas vnder the throat the Glaunders in the tongue ãâã Strangles on the left side the Spleene in the bellie and legges the Dropsie ãâã in the flanke the Collicke To cough or to offer to cough shewes a Cold or ãâã feather or such like thing in his wezand To stagger or goe reeling sheweth ãâã Staggers yet if such staggering be behind onely then it shewes Foundring in ãâã bodie or paine in the
Sunne If you desire that it should haue great leaues when as ãâã beginneth to put forth a stalke cut off the same in the halfe then put vpon it a clod ãâã earth or some small tyle If you couet to haue it faire and vvhite bind together the ãâã of it two daies before you take it from the first bed and set it in another place ãâã sprinkle it ouer with sand The cabbaged Lettuce being leaued and curled and not growing higher than a ãâã for the most part is made by being troden downe After that it is planted ãâã second time put vnto the root some cowes dung that is verie new afterward tread ãâã downe againe and vvater it and vvhen it beginneth to gather strength and grow ãâã the branch vvhich it putteth forth and couer it with a new earthen pot in such ãâã as that the top thereof by it may be beaten and kept downe and by this meanes ãâã vvill become tufted cabbaged and vvhite or else if you vvould haue beautifull ãâã faire lettuces two daies before you take them vp by the roots you must tie togeââer the tops of them and then couer them with eaâth vp to the very âaid tops so tied ãâã so they will become white and faire In like manner sand cast vpon them maââth them to become white If you feare that it will not grow hard ynough by reaâââ of some fault in the place or in the time or seed take it vp and set it in some ãâã place To cause Lettuces to haue a sweet smell more than ordinarie sow them with the ãâã of Citrons or else steepe the seeds in Damaske or other sweet water three ãâã daies together To mingle Lettuce with other Salad hearbes as Rocket Sorrell and such like and ãâã in such sort as that they may all grow vp together from one and the same root ãâã all your sorts of Seeds into a Sheepes trottle made good and hollow for the ãâã afterward set it verie deepe as namely about the depth of eighteene ynches in ãâã ground and water it oft and by little and little and haue great care and regard ãâã it when it putteth forth of the earth Others do crumble breake three or foure ââottles of a Goat or Sheepe and put their seeds in the middest thereof and then ãâã them with a linnen cloth fast bound in manner of a knot and doe plant them ãâ¦ã were in the vppermost part of the earth verie diligently regarding and looking ãâã them when they come vp Some plucke away the leaues of the Lettuse which ãâã next vnto the roots and in stead of the leaues so pluckt away they put one ãâã seed of rocket cresses or sorrell and other such like by which meanes there grow ãâã and diuers sorts of branches The Lettuce is not without good physicke helpes for it cooleth the ãâ¦ã the bellie causeth aboundance of good bloud The juice thereof mixt ãâ¦ã Roses asâwageth the paine of the head and causeth the sickâ of agues ãâ¦ã rubbed vpon the brows and temples it serueth for a Gargarisme with ãâ¦ã of Pomegranats for the Inflammation of the throat being rubbed vpon ãâ¦ã it staieth the night pollutions or Gonorrhaea especially if thereunto be added ãâ¦ã Camphire the seed thereof beaten with the seed of white Poppie in forme of ãâ¦ã or extract doth effect the same and also cureth the scalding and burning of the ãâã the seed thereof steept in water wherein hath beene quenched steele with ãâ¦ã quantitie of Iourie powdred is verie soueraigne against the white flowres of ãâã The leaues of Lettuce boyled and moystned in broth or salades of them in like ãâã after supper doth prouoke sleepe the seed thereof powdred and mixt ãâ¦ã milke of a woman that hath brought forth a daughter and the white of an ãâ¦ã to make frontale for the verie same purpose The decoction of the ãâ¦ã boyled in Barley water and drunke causeth great quantitie of milke in ãâã if afterwards the dugges be well rubbed with the hand such as haue a short ãâã spit bloud or haue weake lungs as also such as desire to haue children must ãâ¦ã Lettuces CHAP. XIII Of Endiue Sowthistle and Succorie ENdiue hauing narrow leaues otherwise called Scariole or ãâ¦ã wild Lettuce and of the Latines Intybus or Seris is more ãâ¦ã Physicke than any other wayes and is not planted in Gardenâ ãâã it is alwaies bitter notwithstanding that it be of the sorts of ãâ¦ã rather of Succorie It is true that in often planting and transplanting of it and ãâ¦ã mouing it from one place to another and by binding and couering it with ãâ¦ã ring the Winter time the nature thereof may be changed and become tender ãâã white and without any great paines to the Gardiner may be kept all ãâ¦ã thing our Gardiners haue practised seeing by experience that wild ãâ¦ã commeth faire and flourishing after it hath beene ouerflowen with water and ãâã with sand or earth Sowthistle called in Latine Sonchus or Ciâerbita was of old time in ãâ¦ã salades but now there is no such account made thereof saue onely that it is vsed ãâ¦ã to teed Conies and Hares in like sort it is not planted in gardens because it ãâã plentifully amongst the vines notwithstanding the Italians doe vse the ãâ¦ã it in Salades in Winter finding them sweet and of a pleasant tast his stalke is ãâã milke sometimes drawing neere vnto a yellow this milke taken in drinke is ãâã for them which haue a short breath and are stopt in their lungs ãâ¦ã paines of the eares if you drop certaine drops thereof into them especially if ãâã cause it to boyle with some Oyle in the riâd of a Pomegranat it healeth ãâã the strangurie and paines in making water if it be drunke to the quantitie of ãâ¦ã 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 ãâã and good handling doth alwaies continue bitter It loueth a moist place and ãâã laboured ground When it hath put forth foure leaues you must translate it to âell dunged soyle And to the end it may haue faire large and well-spread leaues ãâã it beginneth once to come to any growth in the middest of his leaues you must ãâã some prettie little tyle for by this meanes it will spread forth his leaues and ãâã haue them a great deale thicker standing and tufted By this good husbanding ãâã his bitternesse and then there is vse to be had of it in sallades in Winter ãâã it is called white Succorie and to this end it is wont to be planted againe in the ãâã of August after that in the beginning of September to the end that the leaues ãâã may be the greater it must be taken vp without the breaking of any thing ãâã with a smal blade of a straw haue the leaues tied together very easily and gently ãâã wringing or brusing of them afterward it must be
flowers of Marigolds drunke fasting haue great force to ãâã the termes of vvomen the fume or smoake of them taken through a ãâã into the secret parts doth the like and causeth the after-birth to come forth and ãâã young maides out of the Greene-sicknesse The conserue of the same ãâã haue the same vertue The women of Italie as well to prouoke the ãâã as to ãâã them doe frie the juice and tender crops of this hearbe with the yolkes of ãâã and doe eat them The verie same juice mingled with a little Wine or warme ãâã is a soueraigne remedie to asswage the extreame paines of the head and teeth ãâã one vse ât in manner of a lotion This juice drunke to the quantitie of an ounce ãâã the weight of a French-crowne of the powder of Earth-wormes rightly prepared ãâã helpe greatly against the jaundise Some say that to eat oft of Marigold leaues ãâã make a good countenance the distilled vvater of Marigold leaues being dropt ãâã his eyes or linnen clothes wet therein and applied vnto them doth heale the ãâã of the eyes The powder of the leaues thereof dried and put in the hollow ãâã the tooth doth cure the aking of the same The juice of the flowers of Marigolds ãâã to the quantitie of two ounces in the beginning of a pestilentiall ague doth ãâã the plague so that the sicke after he hath drunke this juice doe presently lye ãâã and be made sweat being throughly couered in his bed it doth cure also the ândise and beating of the heart The conserue of the flowers of Marigolds doth ãâã like To drinke halfe an houre before the comming of the fit of a quartaine aguâââout three ounces of vvhite vvine vvherein haue beene sleept seuen seeds of Mariââds and to go ouer this drinke for diuers mornings together is a soueraigne mediâââ against a quartaine ague CHAP. XVIII Of Beets and Blites white and red BEets as well the vvhite as the blacke and red vvhich is called Bâtte and lotte of the inhabitants of Tourraine or Romane of the Picardes are ãâã not onely in Leât but at all times especially after December vntill March and in August to the end that there may alwaies be in a reaânesse both old and young and for to gather feed which may endure good thrââââares And for this cause you must take them vp and plant them againe when they ãâã put forth fiue leaues and put vnto the roots a little new dung and afterward ãâã and raise their earth and free them quite from vveeds they are apt and easie ââough to grow and though they be cut yet they will spring againe if they be planââd in a fat and well manured ground They haue this speciall and as it were admiââble qualitie in them namely that they neuer come to their full perfection vntil the ãâã yeare after they be sowen in respect whereof I could aduise the gardiner not ãâã gather any seeds of the beets to sow but such as the beet shall bring forth the third ãâã for of such seed there grow verie faire and goodly beets If you would make choyce of faire beets chuse rather the white than either the âlacke or red as being the fairest and tenderest but to haue such as shall be verie âreat and vvhite you must couer the root with the new dung of Oxen and cleaue in ânder their sprout as is done with Leekes and to lay vpon them a large and broad âone or a bricke If you would haue your beets red water them with the Lees of ãâã Wine or else plant them in such a place as wherein they may haue great heat ãâã the Sunne Beets âaten in pottage doe loose the bellie the juice of beets drawne vp into the ââose doth purge the braine the same juice âubbed vpon the head causeth Lice and ãâã to die The roots of beets roasted in the ashes and eaten do take away the ill ãâã that commeth of eating Garleeke The root of beets stamped and cast in wine âoth turne the same within three houres after into vinegar Blites are sowne in March and are not long in comming out of the earth If they ãâã sowen in a well tilled ground they will also grow the next yeare following withâut any new sowing in such manner as that the ground will hardly be rid of them ãâ¦ã craue no weeding or sweeping Blites doe loose the bellie their decoction wherein hath boyled the roots and ââaues killeth licâ and nits their leaues roasted amongst ashes or boyled doe healââârnings the first boyling of Blites with the gall of an Oxe and the Oyle of ãâã âoth take away all spots out of garments without doing any harme ãâã presently ãâã you must wash the place with warme water CHAP. XIX Of Arrach and Spinage THe hearbe Arrach in Latine called Atriplex aswell the white and ãâã as the greene doe naturally grow in grounds manured with ãâã and in such place as where there hath beets growne at other time ãâã become red in the same sort that beets doe in a fat and well ãâã ground But they are sowne in Februarie March and Aprill and they would ãâã sowne thin and not thicke and oftentimes watered Some sow them in ãâã to gather them in Winter They will not be remoued but rather wed ãâã dunged with good dung often cut and pruned and that with an yron toole ãâã they may not spend themselues in turning all their substance into leaues But ãâã after the time that the seed is scattered vpon the earth it must presently be ãâã with earth and they must be sowne as cleare as may be that so they may ãâã and come faire and goodly ones In lesse than fiâteene daies they be readie to ãâã The Italians vse to make a kind of Tart of Arraches They chop small the ãâã and stampe them with cheese fresh butter and the yolkes of Egges afterward ãâã put them in paste and bake them in the ouen Spinage so called because his seed is prickly is of two sorts the male and ãâ¦ã the female beareth no seed Both of them are âowen in August Septemââ and October for to be vsed in Lent time and in December Ianuarie and ãâã for Sommer they beare out the roughnesse of all seasons verie well and ãâã whether it be frost cold or snow they grow also in any ground so that ãâ¦ã well dressed and somewhat moist they require to the end they may prosper ãâã and spring quickly to be watered euery euening and to be couered either ãâ¦ã or stubble they stand not in need to be wed but if they be cut oft they grow the ãâã And he that would haue them to continue long and flourish must at ãâ¦ã cut off the one halfe of the stalke and at another time the other halfe Likewise ãâã that would haue them to continue sometime without being sowne euerie year ãâã at the first when he soweth them see that the seed be a good full and
Toâd-stooles and to preserue from drunkennesse or else to driâe ãâã away being alreadie possessed If you boyle Leekes with Earth-wormes in Oyle vnto the consumption of the third part and afterward straine out this Oyle it will be singular good for the vlcers and noise in the eares Small Leekes must be sowne in the Spring at such time as other hearbs are sowneâ they make a faire shew because of their thinne and little leaues and because also they keepe greene all the yeare long they may seeme to be the same with Chibols and Cyues which are wont to be vsed in Salads to helpe to temper the coolenesse of other hearbes vsed in Salads because the Chibols and Cyues haue no head but onely a long stalke like vnto Leekes CHAP. XXII Of Purcelane PVrcelane loueth to be sowne in Februarie March Aprill May and Iune but not at anie other time for it cannot abide the cold It commeth in great aboundance vpon Beds mixt well with old dung or in a ground that is verie fat of it selfe especially if it be sowne amongst Colewoââ Onions and Leekes and after it hath once taken with the ground it will not faile anie yeare afterward though you take no paines with the sowing of it notwithstanding it craueth to be oft watered that it rise not vpright like the stocke of a tree It must be placed in the shadowes of trees and amongst clods full of hearbes but not thicke for then it could not well spread it selfe abroad Purcelane eaten doth cure the roughnesse and astonishment of the teeth stayeth spitting of bloud and quencheth the heat of the reines notwithstanding that this hearbe is hard to digest and nourisheth but a little being applyed vnto the browes is appeaseth the head-ach and being layd vpon the nauell it killeth the wormes ãâã children The decoction of the leaues thereof or the seed or the water distilled is â soueraigne remedie against the Bloudie flux and the Wormes in children A leaâe of Purcelane put vpon the tongue assuageth thirst A Cataplasme made of Purcelane and Barly mâale applyed vnto the liuer and âlanke worketh a maruellous effect against burning Agues A Liniment made with Honey and the powder of the root of Purcelane dried healeth the chaps of the lips and hands This Purcelane is an excellent Salad and by a cooling operation which it hath keepeth the bloud in a most excellent temper You preserue it all the yeare by boyling it first in faire water then drayning the water from it spread it vpon a faire table and cast good store of salt amongst it then when it is throughly cold pot it vp in cleane sweet pots of Earth and poure vpon it either a good strong Brine or Vineger and Salt mixt together till the Purcelane be cleane couered or if you feare the ouer-saltnesse of it then you need but onely make a well-tasted pickle such as you put to Oliues and with it couer the Purcelane then close the pot vp close till you haue cause to vse it And if at anie time you find the pickle or brine to ãâã away from the hearbes and leaue them drie you must immediately renew it and couer it all ouer againe for it is apt to putrifie and nothing bringeth it more sooner thereunto than the want of moisture Therefore you must haue care euer once in three of foure dayes to open your pots and to mend what you shall find amisse in them and if you find anie hoârinesse cleauing vnto the pots sides you must cleanse that away also CHAP. XXIII Of Onions Chibols and Chyâes FOr the most part Onions so called of the French because they haue but onely one white root like to a pearle which the Latines call Vnio whether they be white red or round would be sowne in Ianuarie Februarie and March in a fat ground well dunged blacke well turned as also well cleansed from stones and enriched or else in a red earth which is short and murlie for in it they grow excellently They would be remoued in Aprill all along well weeded and often laboured to cause them to grow great and thicke and they must be kept from cold and freezing winds In them we must obserue a nature contrarie vnto that of other Hearbes and Plants being of greatââ force and vertue in the encrease of the Moone than in the decrease quite conrarie to that of Onions which in the wane of the Moone is more effectuall and in the growth of the Moone more drie and weake Such as are intended to be kept for seed when they begin to put forth their stalke and to rise aloft must haue small sâickes or poles to set by them and keepe them vpright that the wind doe not bow or breake them downe They must be gathered in the old of the Moone in faire and drie weather when the leaues begin to drie and the seed to grow blacke ãâã then you must pull vp the whole stalkes and drie them in the Sunne And it is said that if they be sowne and planted when the Moone is vnder the earth they tast the stronger but are smaller and lesse Furthermore they must be ordered as Leekes But iâ must be obserued that they loue and delight in a red earth and to be sowne in faire weather in the decrease of the Moone to be taken vp againe and by and by watered and for to make them grow great they must haue their top taken away when they are planted and their heads vncouered and their earth must be digged twentie daies before they be remoued againe that so it may drie and not haue anie moisture in it And to keepe Onions from rotting you must cast them into warme water and drie them in the Sunne and after that they are drie to lay them vpon Barly straw so as they may not touch one another Who so would make choice of Onions must know that the round and white ones are a great deale better than those of a rusâetish or reddish colour and not to be so hot and sharpe as the other The best in France are those which grow at Fertlonion a small village neere vnââ Estamps for it hath his name vpon that occasion The Onion though it be the Countrey mans meat is better to vse than to ãâã for he that eateth euerie day tender Onions with Honey to his breakfast shall liue the more healthfull so that they be not too new for the drie are more healthfull ãâã the greene the boyled than the raws the preserued than the drie wherefore the drie must be chosen to vse in Salads fried Meats Gallymawfries baked Meats Sawces Beane pottage and other vses The iuice of Onions causeth haire to grow againe cleanseth filthie âares and such as runne with mattar taketh away white spots as well out of the face as from the rest of the bodie It cureth the Dropsie with the iuice of Fennell if it be but beginning it purgeth the braine through
fresh butter of ech alike mixe all and let them worke together in an earthen pot set in the Ouen with this Oyntment rub the akiââg parts or else infuse the flowers in oyle with mans grease set in the heat of the Sunne Some also make an Oyle of the seedes pressing it ãâã of them Orpin groweth for the most part in moist and shadowie places The Countrây people doe by their good wills plant it vpon Saint Iohns night in dishes or vpoâ trenchers of wood in some cleft of a wall the foot being thrust into clay and theââ they set it where it abideth a long time greene growing and flourishing if it be now and then watered The liquor of the decoction of the leaues is a soueraigne remedie to heale wounds and stay fluxes of bloud for inward wounds and vlcers and for burstings and ruptures Goats-beard groweth verie well in a moist ground and shadowed and craueth to be oft watered The Latines call it Vlmaria because the leaues are like to the leaues of Elme The root and leaues made in powder doe cure the flux of the bellie and bleeding The distilled water being drunke is singular good for wounds both inward and outward Ground-Iuie groweth likewise in a moist and shadowed place The decoction of the leaues hath great power to take away the obstructions of the liuer and spleene to prouoke vrine and the termes in women There is made of it an excellent balme for new cuts and wounds also for the Collicke ministred in Clysters or taken in drinke putting the small chopt leaues into a Glasse-violl well stopt with gummie wax and strong parchment and setting the said violl in Horse dung for the space of fortie daies The iuice thereof with the rust of Brasse is a fit medicine for fistulaes and hollow vlcers the decoction thereof with Betonie Pimpernell Mouse-eare Bistort Horse-taile Tormentill red Coleworts and Dittander is singular for wounds in the principall and inward parts if it be oft vsed This ground-Iuie is otherwise called of some Ale-hoofe and it hath a most singular vertue for the curing of all manner of âore eyes either in man or beast if you take it and beat it well in a mortar and drop into it three or foure drops either of white Rose-water or the water of Eye-bright and then straine it into a cleane Glasse-bottle and keepe it close then wash the sore eye therewith when occasion is ministred and the oftener in the day that you doe wash the sore eye therein the better it is and the sooner recouered Hounds-tongue groweth easily in peblie and vntilled ground The leaues powned and applyed vnto burnings the wild-fire old vlcers wounds and inflammations aches fluxes and hemorrhoids doe verie much good There is made a singular Oyntment for wounds of the iuice thereof mixed with honey of Roses and Turpentine There are also made thereof pilles to stay vehement and violent rhewmes Adders-tongue doth require aboue all other things a fat place well tilled and moist it groweth also in medowes but it is destroyed by and by and spoyled The leaues stamped and applyed vnto burnings inflammations burstings and principally vnto wounds and maligne vlcers are of a maruellous effect There is a balme made of the leaues thereof for the same effects whereunto some put Turpentine Red wine wherein this whole hearbe hath beene steeped is good to stay rhewmes falling downe vpon the eyes Goose-grasse doth grow in anie kind of ground and hath no need of great tillage Some doe distill the water of it which is singular good against the Pleurifie and other paines of the side being taken in the beginning of the disease as also against the bitings and stingings of venimous beasts and to coole the heat of Cankers corne-Corne-rose craueth a fat ground and well tilled such as are Corne-grounds wherein we may see them grow faire and verie well blowne The flowers of Corne-rose as well the great as the small either in decoctions or the distilled water or in syârups or in powder the weight of halfe a French crowne are singular meanes to prouoke spitting in Pleurisies and to cure the same Bastard Dittanie in like manner requireth a fat ground and well tilled and therewith a diligent care to water it and to keepe it from the coldnesse of the ayre The seed root leaues and flowers as well in powder as in a decoction doe prouoke vrine breake the stone prouoke the monethly termes cast out the dead conception and after-birth being eaten with Rubarbe they kill and cast out the wormes The iuice applyed outwardly doth draw forth thornes and thistles and stumpeâ of splints Knot-grasse is called in Latine Polygonum it groweth by the edges of Vineyards and fields that are badly tilled especially when it is a moist yeare Amongst the principall vertues thereof the distilled water is soueraigne against the difficultie of vriââ as I haue oft proued by experience Salomons-seale must be set in a drie ground and raised high The root whiles it is new being powned or the iuice of the same wipeth out freckles spots blew markes of blowes falls or other such like thing whether they be in the face or in anie other part of the bodie Some distill the water which as verie good for the paintings of women Great Dragons must be planted in a shadowed place and good earth The small Dragons loue a moist ground and waterish as neere vnto the Fountaine in the Garden Their rootes boyled or rosted and mixt with honey and afterward taken as ãâã Eclegme doe profit greatly for shortnesse of breath difficult and hard coughs and painefull getting vp of the spittle in such sort as that they cut ripen and wast the grosse humors and slimie Being powdred and mixt with honey they heale maligne and corroding vlcers especially the Polypus Their leaues spread vpon Cheese doe keepe them from spoyling and âotting If the iuice thereof be mixed with honey and put into the eyes they take away all manner of paââe and aking thereof Also who so batheth his hands in the iuice thereof may handle anie venime without danger Also it is a great cooler of lust and maruellously abateth all lecherous cogitations As concerning the Nettle it hath no need either of sowing or setting for it commeth vp in Gardens more than one would haue it yet notwithstanding it is not without his great vertues as well the Greeke Nettle as the Hungarian or dead Nettle The leaues and especially the rootes of dead Nettle stamped and put vpon the nosthrils doe stay the bleeding of the nose and their iuice rubbed vpon the brow doth as much The leaues of the stinging Nettle stampt with a little Myrrhe and applyed vnto the nauell in forme of a Cataplasme haue great power to prouoke the termes of women Their iuice drunke a certaine time prouoketh vrine and breaketh the stone A Liniment prepared with the leaues of Nettle Salt and Oyle doth
make answer vnto whatsoeuer any man hath demaunded of them but we must thinke that it is more probable that such like diuinatiân doth proceed of some diuelish art rather than by vertue of this plant seeing withall that this barbarous and heathenish nation is ordinarily giuen to call vpon the wicked feend in all their necessities and he againe doâh so dazle their eyes that he maketh them to conceiue an infinite number of ambiguous and doubtfull things and false superstitions representing vnto them a thousand diuelish and dreadfull visions and apparitions thus is the simplicitie of this poore people deluded by the companie of the said Priests holding for a true and certaine oracle their vertue proceeding from this plant Furthermore when they are throughly disposed to see strange and fantasticall visions they burn the leaues of the said plant and take the fume at their mouth and nosthrils and verie presently after they become as it were depriued of sence falling to ãâã ground in a trance It is certaine that many Philosophers doe deliuer that there ãâã certaine plants which haue the like force and properties making men to dreame of ãâã infinit sort of things and those well pleasing to the spirit and vnderstanding of ãâã furthermore they assure vs that if a man take of the juice of it in any quantitie ãâã shall become beside himselfe for the space of three daies Dioscorides likewise saith That there are diuers plants which haue the same vertue as Mad night-shade a ãâã of the root whereof as he saith drunke with Wine doth bring dreames of ãâã things but not altogether vnpleasant but taken the double quantitie it makeââ mad and taken foure fold it killeth if any man eat Anise-seed going to bed he shalâ haue pleasant dreames in his sleepe but and if he eat turneps they will procure hiâ noysome and troublesome dreames Furthermore the vse of the leaues of Nicotiana as well greene as drie and ãâã in powder are distilled in a glasse lembecke the water whereof is not lesse ãâã than the juice in wounds swellings kibes and the falling of the nailes of the ââgers if you powre of this water vpon the griefe and afterward couer it with ãâã clothes dipt in the same Some likewise draw an oyle out of it by descension to speake after the manner of Chymists in a glasse retort some also doe make thereof a chymicall salt both the one and the other are a great deale more excellent in the foresaid diseases ãâã the leaues juice powder or distilled water of Nicotiana forasmuch as quintessesces drawne out of simples are the subtile spirits thereof wherein lyeth the pure ãâã and sincere qualities of the matter from whence it is drawne we will not speakâ here of the manner of distilling of the Chymicall oile and salt of Nicotiana but reserue the same for our booke of secret remedies The ointments of Nicotiana are made diuers waies notwithstanding that this ãâã simple taken and applied as we haue alreadie spoken at large be of greater vertââ and efficacie I will onely make mention of two which seeme to me the most artificially described The first is take of the fairest greatest geenest and most roâânish leaues of Nicotiana that can be chosen a pound wipe them as cleane as ãâã possible with a linnen cloth from all dust earth and whatsoeuer other filth not âââting them any thing at all bray them in a mortar of wood or marble with a woodden pestell afterward melt halfe a pound of sweet seame prepared that is ãâã from all manner of filmes and skinnes in a brasen vessell putting to the said ãâã the drosse and juice of Nicotiana stampt as hath beene said let it all boyle together in a brasen vessell at a small and soft fire set vpon a triuet or in Maries ãâã that is to say a cauldron full of boyling water vntill you see all the warrie part of the juice euaporated and that the rest haue got the consistence or just thicknesse of the forme of an vnguent The second ointment is such melt and boyle together perrosin new wax and turpentine vpon a coole fire in a brasse skellet of each threâ ounces and when it is all melted and shall begin to froth take a pound of the drossâ and juice of the leaues of Nicotiana so purged chosen and stamped as hath beenâ said set them to boyle with the wax perrosin and turpentine the space of fiue or sixe houres more or lesse at a small and gentle fire of coales vpon a treuet or in a double vessell that is to say in a cauldron full of boyling water stirre the same continually vntill the watrie parts of the juice be consumed and spent and the rest boyled thicke like an oyntment after that straine it through a thicke canuasse and pââ it againe into the skellet with halfe a pound of Venice turpentine not suffering it ãâã boile but stirring it verie well let it coole and put it into pots for your vse ãâã in dispensing the first and second ointment put not in the drosâe of the stamped herb but strayning it through a thicke strainer reserue onely the juice which seemeth ãâã me to be the better As concerning the properties of these two oyntments the ãâã is better for wounds onely canerous vlcers ringwormes skurfes and fire faces because it hath more force to clense and resolue which is the principall and chiefe propertie of Nicoriana not being hindered or restrained by the mixture of other ingredients The other Ointment is better to incarnate and consolidate all sorts of wounds to resolue impostumes and swellings to mitigate paines and other effects Besides these two sorts of Ointments there may be made a verie excellent Balme of Nicotiana Distill the leaues of Nicotiana with the iuice pressed out the drosse being cast away put it into a Glasse-violl with like quantitie of common Oyle set this Violl well stopt with gummie Wax in the Sunne a long time and tye vpon the top of it a strong parchment or else set this Violl in a Cauldron full of boyling water or burie it in Horse dung and let it stand there full fortie daies changing the dung sometimes the fortie daies expired you shall find a Balme in the Violl which is of no lesse efficacie than the quintesâence of Nicotiana aboue mentioned as concerning all the properties that may be desired in this Plant. Lastly you shall vnderstand that the ashes of this Nicotiana is of no lesse soueraigntie and medicinall vse than the leafe before rehearsed for after you haue taken the fume of the Tabacco and that the powder is burnt into ashes you shall saue those ashes in a close boxe for they will cure anie greene wound whatsoeuer They are also most excellent for the skinning of anie soare or vlcer and if you steepe them in white Wine or Vrine and make a lee thereof but Vrine is the better because it hath a certaine sâewt oylie substance
to the quantitie of two drams purgeth hot and châlericke humours Dame Violets haue great leaues somewhat blacke notcht round about and broad the flowers are white and incarnate and in shape like vnto the Auens they grow sometimes so high as that they degenerate into a tree Goats-bread that it may haue faire double and full flowers doth craue a fat and moist ground The leaues thereof open at the Sunne rise and they close at noone the root boyled in mudde doth appease the paines and pricking of the side taken in forme of a lohoch with syrope of Violets it helpeth obstructed lungs and the pleârisie boyled in vvater and preserued with Sugar it is a singular preseruatiue against the Plague Poysons Venime and deadly Stinging the juice or distilled vvater of this hearbe doth heale greene vvounds if you dip linnen clothes therein and applie them to the wounds some vse the root of this hearbe in sallades where daintie and fine fare is the same boyled in a pot vvith Veale and Mutton and afterward prepared and made readie betwixt two dishes with butter and vinegar Marie or Marians Violets for the beautifulnesse of the flowers deserue to bâ sowne in a fat and well laboured ground the flowers are good to make gargariââââ for the inflammations and vlcers of the mouth Lillie-conually called of the Latines Lillium conuallium notwithstanding thât it groweth in shadowed Woodgrounds yet it deserueth to be tilled in gardens as ãâã in regard of the faire little flowers white as snow which it beareth being also of a most amiable smell somewhat like vnto the Lillies as also in respect of his vertues because the distilled vvater of the flowers being taken vvith strong and noble vvine doth restore the speech vnto them which haue lost it vpon an apoplexie it is good likewise for the palsey distillations and fainting of the heart yet these nor any other Lillies whatsoeuer can I commend for any vse of nosegaies because the smell of them âs lussious grosse and vnwholesome apt to make the head ake and as some hold of âpinion apt to in ingender infection by reason of a certaine putrefaction which it âtirreth vp in the braine vvhereby all the inward parts are distempered therefore whosoeuer planteth them shall preserââ them more for shew than smell and make âse of their medicinall qualitie not oâ their order and touching their medicinall qualtitie there is none better than this that if the root be taken and cleane washt and boyled in milke and so applyed to any hard tumour swelling byle or impoâtumation it will either dissolue it or else ripen breake and heale it so that it be applied pultus wise verie hot Water lillie as well the white as the yellow desireth a waterish and marshie place vve see it grow likewise in pooles and fish-ponds The root of vvhite vvater lillie âoyled with grosse red wine and drunke stayeth womens whites the flowers roots ând seeds as well in decoctioâs as in conserues are verie singular or procure sâeepe ând to preserue chastitie Hyacinth groweth verie vvell in a sandie ground The root and seed boyled in vvine and drunke doth stay the flux of the bellie Narcyssus so called of a Greeke word because the smell of it comming vnto the ãâã doth cause an inclination vnto sleepinesse and heauinesse would be sowne in a âat ground that is hot and moist it groweth also aboundantly in Languedoe and Iâalie and but a little in this countrie The root thereof boyled or roasted and taken with meat of drinke doth greatly procure vomit also the same brayed with a little Honie and applyed doth heale burnings taketh away the freckles and spots of the face being mixt with the seed of nettles Corneflag called in Latine Gladiolus as well the blew as the white would be planted of new plants in March and Aprill or else of slips but such as haue roots for they are neuer sowne neither doe they require any great tilling Their flowres differ from the flowres of marigolds in this in that the flowres of the marigold doe open at the Sunne-shine but the flowres of Corneflag doe shut and close vp themselues then not opening againe but when it is cold and moist weather The roots must be pulled out of the earth in the beginning of the Spring that thereby they may haue a pleasant smell and a delectable kind of sauour and afterward they must be died in the shadow of the Sunne Some people to take away the superfluous moisture thereof which putteth them in danger to be consumed with Wormes doe vvet them with Lee of ashes as well whiles they are in the earth as when they are out and so drie them and keepe them for to procure the linnens and woollen garments to smell well The juice of the roots put in a clyster doth appease the paine of the Sciatica the root dried and made in powder doth cleanse and consolidate hollow and filthie vlcers being held in the mouth it causeth a good breath layed amongst clothes it preserueth them from all vermine and maketh them smell pleasantly The juice of the root taken at the mouth sundrie times purgeth water in such as haue the dropsie especially if it be taken mixt with the yolke of an egge halfe boyled The root mingled with the root of ellebor and twice so much Honie doth wipe away freckles red pimples and all spots of the face if it be annointed thereupon The decoction of the root taketh away the obstructâons caused of a grosse humour prouoketh vrine killeth vvormes and casteth out the stone The Italians make a preserue of this root whiles it is new with Sugar to Honie and vse it in all the cases aforesaid some make an oyle of the flowers infused in oyle which hath power to resolue soften and appease the griefe of cold rheumes or distillations Lillies must be planted in the moneth of March and Aprill in these ãâã and in hot countries in the moneths of October and Nouember as well the ãâ¦ã the orange colour in a fat and well digged ground you shall make their floweâ ãâã what colour you will if before you set them you steepe their roots in such ãâã substance as shall best like you and afterward likewise to water the roots when they are set and planted in their trench with the same liquor and that after this ãâã Some say that the flowers of Lillies become red and purple if their roots before ãâã be planted be steept in the Lees of red Wine or in dissolued Cinnabrium and ãâã watered with the same in the little pit or trench wherein it is set Or else when ãâã are in flower in the moneth of Iune you must take ten or twelue plants and ãâã them together to hang them in the smoake for so they will put forth small roots ãâã vnto vvild Garleeke and when the time of setting is come which is in the ãâã of March and
it will keepe a yeare or two without being spoyled if you gather them cleane and not mixt with anie filthie things hauing ãâã dried them a little in the Sunne vntill they haue lost their newnesse and freshnessââ afterward drie them vp throughly in the shadow and put them not vp to keepe ãâã they be perfectly dried It is good in the Plague time to perfume the house with Rosemarie for the ãâã thereof driueth away the ill ayre The leaues and flowers are good against headach especially to stay the whites if a woman doe vse them long time euerie morning ãâã more specially to make the sight better if the partie that hath the weake sight ãâã eat fasting both the leaues and the flowers of Rosemarie ioint together with ãâã and salt euerie morning The flowers thereof made in conserue doe comfort ãâã Stomacke and are good in melancholike Passions the Falling sicknesse ãâã and Palsies The seed drunke with Pepper and white Wine doth heale the Iaundise and take away the obstructions of the Liuer The decoction of the ãâã thereof in white Wine doe comfort weake and oppressed Sinewes If you ãâã your head therewith it will make a hard skinne and comfort the little ãâã and also keepe the haire from falling so quickly Some doe make Tooth-piâââ of the wooddie parts thereof and those verie good as also Coales to draw ãâã first Lineaments and Ground-worke of Pictures and such other things to be painted The ordering of lesamine is like vnto that of Rosemarie saue that Iesamine doââ continue alwaies greâne and not so subiect to frost as Rosemarie and is much in ãâã quest for Arbors and Shelters and for the setting forth of a Quarter There may ãâã made an Oyle of his flowers infused a long time in Oyle of sweet Almonds ãâã in a bagge from betwixt a Presse which will be soueraigne to comfort the ãâã âinewes and other parts of the bodie troubled with cold distillations and to ãâã the frets of young children Mountaine or wild Thyme delighteth to be planted or sowne in grounds ãâã some Fountaine small Rundle or Well and such as is ill tilled being drie in ãâã and full of water in Winter and thus placed it yeeldeth a great deale the ãâã leaues It requireth notwithstanding a ground that is neither fat nor dunged ãâã open to the Sunne and would be oft transplanted Sometimes it commeth of ãâã that is ill husbanded Mountaine Thyme boyled in vineger and oyle of Rose assuageth the headach if the temples be rubbed therewith boyled in Wine and drunke it prouoketh Womens termes bringeth forth the after-birth and dead child with Honey iâ cleanseth the Lungs and helpeth the Falling sicknesse The decoction is good ãâã the windinesse swellings and hardnesse of the Matrix The perfume of ãâã Thyme killeth Serpents and other venimous Beasts and driueth away Fleas ãâã weight of a French crowne of the powder of Mountaine Thyme drunke with ãâã assuageth the belly ach and deliuereth the partie which is troubled with ãâã of vrine Penyryall groweth well either sowne or planted wherein this must be marked that if it be planted of the root or branches in Autumne it will bring forth ãâã and flowers in mid Nouember It being once planted continueth alwaies so ãâã it be well wed and pickt euerie yeare it must be watred verie diligently Penyryallââ excellent good against the Dropsie for the Spleene Iaundise and furthering of womens deliuerance in trauell as also to bring forth the after-birth and to ãâã the termes being drunke with white Wine The perfume of Penyryall killeth ãâã and venimous Beasts A Cataplasme made of Penyryall boyled in Wine doth assuage the paine of the Sciatica Dill loueth better to be planted than sowne and craueth chiefely a ground somewhat warme but more enclining to cold If you would haue it to grow faire you must water it oftentimes When it is sowne it is not needfull that the seed should be couered with earth because it is not subiect to be eaten of Birds Dill hath power to take away Belchings and inward Gripes Vomit and Hicket and that onely with smelling to it to prouoke Vrine and helpe the digestion of the Stomacke it causeth a spring of milke in Nurses healeth the suffocation of the Matrix and ripeneth all manner of tumours Annise craueth a well batled tilled fat and manured ground It must be sowne in March and oft watered Euerie man knoweth how good and profitable the seed thereof is eaten in the morning for such as are subiect to the gripes of the Stomack and Guts to the Hickeâ Belchings stinking Breath and which desire to haue a beautifull and comely countenance after meat it also helpeth digestion it is good for Nurses to cause them to haue much milke It also taken away the stopping of the Stomacke or Spleene it helpeth Collickes prouoketh Vrine makes a man apt to sweet and lastly keepes the bodie soluble Bishops-weed craueth such ground and such tillage as Annise which being once sowne doth lightly grow there euerie yeare by the seed falling from it it groweth chiefely in rested grounds The seed is excellent good against Wringings and Gripes to prouoke Womens termes and Vrine if it be drunke with Wine so that it be vsed but seldome for otherwise it causeth a pale colour The perfume doth mundifie and cleanse the Matrix and maketh barren women fruitfull if together with this suffumigation the barren woman doe take euerie second morning the weight of a dramme of the powder of this seed three houres before shee eat anie thing continuing it for foure of fiue times but in the meane time the husband must lye with his wife vpon such daies as shee shall vse this powder a thing proued diuers times Caraway is sowne in the moneth of May in a good cleane and manured ground in such sort as we haue said in the Kitchin Garden The seed helpeth Digestion prouoketh Vrine expelleth Windinesse and hath the same vertues that Annise hath being made into powder it is with good successe mixt amongst such remedies as are vsed to be giuen for drie blowes Cummin doth grow fairest when it is sowne in a fat and hot ground or in a ground lying open to the Easterne Sunne amongst the pothearbes for so it groweth better in the beginning of May. Some likewise say that for to make it grow faire and well it must be cursed and rayled vpon It must not be watered so presently after it is sowne but after it is put forth of the earth it must be oftentimes watered The seed taken at the mouth scattereth the winds which breake vpward it mendeth the inward gripes and taketh away the difficultie to make water as also the blacknesse of drie blowes the powder thereof being presently applyed after it hath beene beat verie small and fine and heated at the fire
the said tooth-ach It is good also for them which haue the swimming of the head as also for them which are troubled with Melancholie or with the Stone Caâs-mint or Nept is a kind of Calamint whereof wee haue spoken before so called because that Cats doe exceedingly delight in the smell thereof and doe tumble themselues round vpon the leaues and stalkes it groweth without anie great husbanding in marshie and waterish places as may easily be seene and tryed It is reported to haue a singular vertue in helping women to conceiue In like manner Physitians are wont to prescribe Bathes and Fomentations made of this hearbe for women that cannot conceiue and haue children Also it is verie delicately purgatiue and openeth the bodie verie gently without offence or danger aftercoââiâenesse French Lauander being and hearbe of a verie good smell and verie vsuall in Languâdoâ and Prouence doth craue to be diligently tilled in a fat ground and lying open to the Sunne The decoction syrrup or distilled water doth comfort the braine and memorie taketh away the obstructions of the Liuer Spleene Lungs and Matrix but such as are cholericke must not vse it because it disquieteth them mightily in causing them to vomit and altering them much by bringing a heat vpon all the bodie The drie stonie and Sunne-shining place is verie fit for Lauander whether male or female Before it flower it must be cut and picked verie carefully It is of a sweet smell and good when it is dryed to put amongst Linnens and Woollen Clothes âmparting of his sweetnesse vnto them and keeping of them from vermine It is verie excellent to comfort weake and wearied sinewes or otherwise ill affected through some cold cause and by reason hereof Baths and Fomentations made of Lauander for Palsies Conuulsions Apoplexies and other such like affects are verie soueraigne The flowers with Cinnamon Nutmeg and Cloues doe heale the beating of the heart The distilled water of the flowers taken in the quantitie of two spoonefuls restoreth the lost speech and healeth the swownings and disease of the heart The consârue and distilled water thereof doe the like The Oyle thereof dryeth vp Rheumes also and beeing annoynted vpon the nape of the necke it is singular good against conuulsions and benummednesse of sinewes All-good otherwise called in French Orualle because it is as much worth as gold groweth in anie ground without seed and with seed it delighteth notwithstanding to be often watered The leaues stamped and applyed doe draw forth thornes and prickes that are fastened and runne into anie part of the bodie whatsoeuer It doth in like manner bring the child out of the mothers bodie being in trauell The wine wherein it hath been steeped in small quantitie doth make men pleasant and cheerefull and apt to carnall copulation The seed thereof put into the eye and turned manie times round about the eye doth cleanse and cleare it in wiping away the ââegmaticke humour wherewith you shall well perceiue the seed to be laden and aâ it were wrapt in small filmes after that it is taken out of the eyes The flowerâ and seed put in a vessell full of sweet Wine whiles it yet purgeth giueth it the tast of Malmesey It is true that such Wine will quickly make one drunke and cause the head-ach as we see that Beere doth wherein Brewers boyle Clarie in stead of Hoppes Nigella of the Garden must be sowne in a ground that is fat and well tilled The fume of the seed taken doth stay the rheume drie the braine and causeth the smelling that is lost to come againe boyled with water and vineger and holden in the mouth it assuageth tooth-ach Sweet Balme groweth rather in Woods and Forests than in Gardens notwithstanding he that will haue it in his Garden must sow it in a fat and well battild ground where the heat of the Sunne commeth not verie strongly It serueth to reioyce the heart and deliuereth the spirit from melancholike imaginations and fansies it is good not onely against bitings and stingings of venimonâ beasts but also against the Plague in whatsoeuer manner it be vsed And further if anie man doubt himselfe to haue eaten anie venimous or poysoned meat as it falleth out often in them which haue eaten Mushromes and such like things then this serueth for a singular remedie against the same Such as esteeme it a fine thing to keepe Bees to the end he may preuent their flying away and forsaking of their Hiues as also to cause them to come againe if they be gone away doe rub the Hiues with the flowers of sweet Balme as on the contrarie to driue them and to cause them to forsake them they rub them with the flowers of Fetherfew Camomile as well the white as the yellow hath no need of great tilling it is sufficient to plant it in a drie leane and stonie ground Camomile is singular good to mollifie resolue raâifie and loosen and in this respect there is no remedie better for laââitudes or wearisomenesse without iust outward causes than bathes made with the leaues and flowers thereof The leaues of Camomile stamped with white wine make a verie good drinke to cure all sorts of Agues but especially Tertians for which reason the Priests of Egypt did consecrate it vnto the Sunne Also the water of Camomile drunke warme in the beginning of the fit doth throughly heale the Tertian by vomit The leaues of Camomile yet greene being dryed vpon a Tyle or hot Fire-panne doe by and by appease the head-ach Being also fried with sweet Sewet and vnset Leekes in a Frying-paââe and put hot into a Linnen bagge and so applyed to the nauell it killeth Wormes either in old middle age or young infants and taketh away all manner of paine in the bellie Melilot refuseth no ground be it fat or be it drie and yet it loueth to be watered Melilot doth mollifie resolue and rarifie as doth Camomile and yeeldeth a verie good smell especially when it is new or when it raineth in Summer it also assuageth the ach of anie part or member whatsoeuer it be Also the âuice thereof mixed with Turpentine Waxe and Oyle ripeneth breaketh and healeth anie Impostume whatsoeuer it taketh away all hard swelling and cleanseth wounds Manie men being verie desirous to adorne and set forth their Garden with all sorts of Plants doe amongst the rest prouide to furnish it with Apples of Loue which the Latines call Mala insana by reason of the beautie of their fruit which which is as thicke as a Cucumber drawing towards a red colour They must be sowne in the Spring in a fat and well battild soyle and where the Sun hath great power because they cannot abide any cold they craue the like ordering and husbandrie that the Cucumber doth Many licorish mouthes let not to be eating of these no more than of mushroomes they take
away their pilling they cut them in slices boyle them in water and after frie them in the flower of meale and butter or oyle and then cast vpon them pepper and salt this kind of meat is good for such men as are inclined to dallie with common dames and short-heeld huswiues because it is windie and withall ingendreth cholericke humours inâinite obstructions and head-ach sadnesse melancholicke dreames and in the end long continuing agues and therefore it were better to forbeare them Mandrakes as well the male as the female is more acceptable and to be commended for the beautie of his leaues fruit and whole plant than for the smell it hath it must be sowne or planted in some shadowed place a fat and well battild ground and be kept from the cold which it altogether detesteth and cannot abide The Apples of Mandrakes procure sleepe if you put but one of them vnder your eare when you are layed in bed it is all but fables which is spoken of the root which is not so cooling as the apple and hath vertue on the contrarie to drie soften and resolue all the hardnesse of the liuer spleene kings euill and such other tumours how hard and rebellious soeuer that they be Which is more Dioscorides reporteth that if one boyle the rootes of Mandrakes vvith Iuorie for the space of sixe houres it maketh the Iuorie so tractable and softeneth it in such sort as that you may set what impression vpon Iuorie that you please peraduenture such as bring vs vnicornes horne from thence doe vse such deceitfull and wily dealing with vs seeing by such their cunning skill they are able in such sort to soften Iuorie or the Harts-horne and thereby likewise able to worke it to the same forme which we receiue the vnicornes-horne in at this day Within this small time there hath beene seene a plant somewhat like vnto apples of loue bearing a round fruit like an apple diuided vpon the outside as the melon is with furrowes in the beginning it is greene but afterward when it commeth to ripenesse it becommeth somewhat golden and sometimes reddish This plant is more pleasant to the sight than either to the taste or smell because the fruit being eaten it prouoketh loathing and vomiting CHAP. L. Of the forme of setting Hearbes in order by proportion of diuers fashions WEe haue alreadie deliuered the forme of setting Hearbes in order as well such as are of a sweet smell as those which are for nosegaies and that either vpon particular beds or quarters now we will speake of the manner of bestowing of them in proportions of diuers fashions and in labyrinthes or mazes But in this course I cannot set thee downe an vniuersall and as it were inuiolable prescript and ordinance seeing the fashions of proportions doe depend partly vpon the spirit and inuention of the Gardener and partly vpon the pleasure of the maister and Lord vnto whom the ground and garden appertaineth the one whereof is lead by the hops and skips turnings and windings of his braine the other by the pleasing of his eye according to his best fantasie Notwithstanding that there may not any thing be here omitted which might worke your better contentment and greater pleasure by looking vpon the beautie and comelinesse of this your garden-plot I intend to set before you diuers figures of proportions and the manner of drawing of them cunningly to the end you may haue the meanes to chuse those which shall most delight you and best agree with your good liking In which I desire you to giue great thankes and acknowledge your selfe greatly beholden and bound vnto Monsieur Porcher Prior of Crecie in Brie the most excellent man in this art not onely in France but also in all Europe and not vnto me who shall be but his mouth in deliuering what he hath said written and communicated vnto me in precepts yet extant and to be seene with the eye And touching these proportions you shall vnderstand that they are of two kinds inward and outward the inward are those beauties and proportions which are bestowed vpon the inward parts or quarters of your garden as are knots mazes armes braunches or any other curious figures whatsoeuer and these are diuided by slender rowes or lines of hearbes flowers turfes or such like the outward beauties or proportions are those which are bestowed in the outward and generall parts of the whole or entire modell of the garden drawne into what figure knot or deuise your fancie can create or the ground retaine and are diuided by alleyes hedges deepe borders and such like as shall be at large shewed vnto you hereafter To come therefore vnto the matter all the sweet smelling hearbes and others for âosegaies which we haue mentioned before are not fit and good to make proportions of The most fit and meet are penniroyall lauander hysâope wild thyme rosemarie thyme âage marierom cammomile violets daisies basil and other such hearbs as well those that are of sweet smell as those which are for nosegayes as for example lauander and rosemarie of a yeare old to make borders about the proportions or knots and as for boxe in as much as it is of a naughtie smell it is to be left off and not dealt withall All the rest of the hearbes as penniroyall hyssope wild thyme thyme sage maâierom and such like are âittest to be vsed about the quarters or else in some such preâtie little deuises as are made in the middest of borders or whereof proportions of quarters without borders as wel whole as broken are made Germander also is an excellent hearbe for the setting forth of any inward proportion for it growes euen and comely thicke and vpright so is also mother of thyme winter-âauorie and pinkes prouided that with your sheares you keepe them from too much spreading The hearbes whereof borders shall bee made must bee more high and thickeâ set of leaues than those whereof proportions of quarters either whole or broken are made or yet the other which are in the middest of the borders that so the beautie and good proportion of the knot or quarter may bee seene and discerned more easily I call in these places that the border which compasseth the proportion or quarter about as also the alleys of the garden I call broken quarters those many small parcels which are sundred and seperate one from another The proportions either without borders or borders are either equally square in widenesse and length or else vnequally squared that is to say longer than they are wide or wider than they are long Or else of the forme and shape of an egge or of a forme and fashion that is mixt of a round and a square or of some such other forme as shall please the gardener as for example the fashion of a flower-deluce of a true loues knot of a lion rampant and other such like portraitures That which shall be in the midst of the proportions with borders
not halfe so much roome as the Borders Againe you may at your pleasure either within these Hedges or in the sâme Line wherein these Hedges grow plant all manner of Fruit trees or other Trees of anie curiositie whatsoeuer and within them you may plant your Gooseberrie ãâã Prouence Roses Muske Roses or anie other fruit or flower that growes shrub-wise or not aboue two or three foot aboue the earth So that whereas your Border containeth not anie thing but one entire hearbe as Prympe Boxe Hysope Lauander and such like by this manner of bordering which is to say with a Quickset Hedge you shall haue not onely all them but also all kind of fruits flowers and sweet smelling hearbs whatsoeuer besides they will keepe your Quarters and Knots in a great deale more safetie because they are not so easie to be runne ouer or broken downe either by man or beast as your other Borders of hearbes are Now for the making of these Quickset Hedges it is in this manner First you shall with fine small stakes cut to the length and proportions of your worke stake your Quarters about then with small poles bound to those stakes either with strong Wyar or Oziers but Wyar is the better make a Lattice-worke about two foot aboue the earth then with shorter poles and wands made plyant for your purpose fashion your battlements of what shape soeuer you please to haue them whether made plaine or pyllaster-wise or in semicircles or other proportions in such manner as you intend your Hedge shall grow and this done either in Autumne or the beginning of the Spring Alongst the bottome of this Hedge you shall set Prympe white Thorne Eglantine and sweet Bryer mixt together and as they shoot and grow vp so you shall wind and plash them within the Lattice-worke making them grow and couer the same euer and anon as need shall require either with your Sheeres or Hooke cutting them to that shape and proportion to which you first framed your Lattice-worke and this will in two or three yeares bring your Hedge vnto such perfection that besides the beautie thereof the defence will be so good that you shall not feare the harme that Dogges Swine or other Cattell may doe if at anie time they shall chance to breake into your Garden These Hedges are also verie excellent to set alongst your Alleyes or other Walkes and adde a great beautie thereunto There be some that make these Hedges onely of Oziers or small Sallowes planted crosse-wise or otherwise as your inuention pleaseth and these Hedges are good and beautifull and verie speedie in their growing but they are not of any very long continuances therefore except your ground be very moist the former Hedge is much the better Which that you may the better know how to make I will here set you downe the models of a couple of them by the example whereof you may at your pleasure make anie other proportion whatsoeuer and you shall also vnderstand that these two Models containe but the dead worke onely which is to be made of Poles or Wands and the Quickset to be planted close vnto it and so placed within the dead Lattice-worke as you may here perceiue CHAP. LI. Of the manner to keepe and preserue Hearbes either for the vse of the Pot or of Physicke or such as are of a sweet smell and sauour THe root of Elecampane is preserued after this sort When you haue taken vp the root in the moneth of October at such time as it is verie ripe you must first take away all the sand and earth which is about it with a rough Linnen Cloth or with a Strainer after that you must scrape it all ouer with a verie sharpe knife and according as the rootes are of bignesse to cleaue them in two three moe or lesse pieces of a fingers length and boyle them in a Brasse Cauldron with vineger and that in such sort as that the slices may not burne within the Cauldron Three daies after they must be dried in the Sunne and put into a new pot well pitched and cuted wine put vnto them and that so much as that they may be couered therewith and a good deale of Sauorie pressed downe vpon them and then the vessell close shut vp and couered well with leather Otherwise You must carefully looke that the rootes thereof be made verie cleane and then cut in two or three pieces of a fingers length then afterward for the space of a whole day together you must infuse them in water vpon hot embers and afterward boyle them with twice or thrice as much Honey or Sugar There may likewise conserue be made of the root of Elecampane after this manner Make verie cleane the roots of Elecampane as wee haue said and cut them in small slices infuse them a long time vpon hot embers in water and after to boile them so long as till they be tender âodden then stampe them and straine them through a Linnen cloth or Strainer and in the end boyle them vp with thrice as much Honey or Sugar You may in like manner preserue and conserue manie other roots as Gentian Pionie Corne-flag wild Vine Parsneps Althaea or marsh Mallowes Turneps Carrets Radishes Naueâs Caraway Eringus and such other like all which will be the more pleasant if you put vnto the conserued or preâerued a little Cinnamon Lastly be it knowne that by this word confected preseruing or confection is to be vnderstood the remaining of the root or other thing whatsoeuer it is that is preserued or confected whole and by the word conserue or conserued is to be vnderstood that manner of ordering things whereby they are stamped and beaten verie small Purslaine is preserued in this manner Gather Purslaine before it haue cast the seed âake the tenderest stalkes thereof and the fullest of leaues from these you shall âake the roots and wash them throughly from the sand and earth that might hang about them afterward drie them a little euen so long as till you perceâue them to begin to wither afterward put them vp handsomely in some Barrell or little Vessell of earth in manner of little Beds euerie Bed sufficiently couered with salt When the Barrell or Vessell shall be full powre thereinto a sufficient quantitie of Vineger or else one part of Veriuice and two of Vineger This being done set the Vessell in some drie place and not moist for feare that the preserue should smell anie thing of mustinesse and looke to it well that the Purslaine be continually couered ouer with the pickle And when you would vse it wash it first with warme water or wine afterward make it vp in Salads with Salad oyle After the same manner Samphire the âproâts of Asparagus Harts-horne Trick-madame Broome flowers the flowers of Capers Cucumbers Limons Oranges Plummes Peares and such like may be preserued Lettuce is preserued after this sort They take the stalkes of Lettuce cleane
sweet of smell and such as will neuer faile but alwaies hold and bring forth in their season besides that a man may fit the root and branchââ thereof to make a shadow Such Roses are not good to make conserues or distilled water nor for anie vse in Physicke onely they are good to drie and put amongst Linnen and other Apparrell because of their good smell It is true that some say that they loosen the bellie Looke further in the third Booke in the Chapter of the speciall properties of Grafting and Planting To haue Roses that shall smell verie sweet you must plant your Rose-tree in a place that is verie drie or else to set it round about with Garlicke The Roses will come early if you make a little trench of some two hands wide round about the Rose-tree and therein powre warme water morning and euening and yet this must not be attempted before it begin to put forth his buds You shall doe the like if you place your Rose-tree in baskets or pots of earth and order them after the manner of timely Gourds and Cucumbers as hath beene taught before You may keepe new Roses in their liuelinesse if you put them in the lees of Oyle so as that the lees may swimme aboue them Others pull vp greene Barly roots and all wherein they wrap Roses as yet not blowne and so put them together in a ãâã that is not pitched The way to haue greene Roses is if you graft the Rose-tree vpon an old Colewort stalke or vpon the bodie of an Oake but then the Roses will ãâã no smell You may make the Carnation Rose white if you perfume it with Brimstone ãâã such time as it beginneth to spread You may haue Roses of a yellow colour if after you haue planted the Rose-tree vvith his naturall earth neere vnto the broome you bore through the broome stalke vvith a vvimble and plant in the same hole diuers roots or shoots of the Rose-tree scraped round about so farre as they are to lye in the hole and after tie and make theâ fast vnto the broome plant with mortar and whenas you see the hole bored in the stalke to be growne vp againe you shall cut off the broome stalke aboue the plaââ vvhere you bored the hole and shall let the Rose-tree to put forth his shoots and ãâã by this meanes you shall haue yellow Roses The vertues of the Roses are sufficiently knowne vnto euerie one Some distill the vvhite and Prouence rose vvhich if you vvill haue it to retaine the full qualitie and vertue of the Rose together with the smell and fauour of the same you must distill in a glasse vessell and not in lead as is ordinarily accustomed Some make ãâã and syropes of carnation Roses which haue force to loosen the bellie and to purge the humours offending in serious and cholericke matter as also good for ãâ¦ã the jaundise the obstructions of the liuer and beating of the heart The yellow growing within the Rose which is a flower accompanied as it vvere vvith smal haires doth stay the vvhite flowers of vvomen the white end of the leaues of Roses are good in a decoction to stay all manner of fluxes the cup hath the same force and vertues the seed and vvooll contained within the button of the Rose as also the whole button dried and made into powder is singular good to stay womenâ whites and termes for the scalding of the vvater for the disease called Gonorrhaea taken the weight of a dram with sowre red wine Box-tree is planted of shoots or boughs after the twelfth day of Nouember It delighteth in hillie places and mountaines and groweth verie well in cold drie and vvindie places It must not be planted neere the place where bees are kept for the flower killeth them sodainly Some affirme that it corrupteth the ayre by the stinking smell it hath and for this cause it would be as sparingly planted in the garden as possibly may be Box-tree is better to make combes and other durable instruments of than for to vse in medicine if it were not that Physitians doe hold that the scrapings or rââped powder of Box and the leaues thereof boyled in Lee doe cause the haire to looke âed Some likewise doe thinke that it hath the like properties that Guaiacum hath in decoctions for the French disease but herein I referre my selfe rather to experiânce than to reason Broome as well the small as the great is planted of shoots and boughs in the inârease of the Moone about the Calends of March It may likewise be sowne and it requireth a drie and sandie ground The flowers as also the seed doe prouoke vrine and breake the stone as well of the reines as of the bladder the flowers prouoke vomit taken in a drinke the leaues and crops boyled in wine or water are good for the dropsie and obstructions of the liuer spleene and kidneyes some vse the stalkes of broome to tie their vines as also to make ropes and sackes of and that by ripening it in water as they doe hempe Spanish broome groweth also in drie places it must be remoued after the first yeare that it is sowne it is sowne in Februarie and remoued in March the next yere after the flowers in decoctions procure vomite after the manner of white hellebor the seed alone doth loosen the bellie and forceth downeward great store of water Furze grow in vntilled and sandie grounds the leaues boyled in water or wine do stay all manner of âluxes The Cedar-tree is verie rare in these countries so that if you will haue it in your garden you must assigne it a well husbanded ground and lying open vpon the Sun notwithstanding the places where it is found most growing be cold and moist mountaines and full of snow if you doe well you must sow in pots of earth and cases or impaled places the small and exceeding little seed that commeth thereof The liquor thereof put into the hollow parts of the teeth doth stay their ach being anuointed it killeth the wormes and preserueth bodies from rotting The wood is verie pleasant to looke vpon and to smell vnto whereupon some vse it in steed of perfumes Saâin is planted as box and groweth much better if it be watered with Wine Lees or sprinkled with the dust of tile stones The leaues as well in decoction as in perâumes prouoke the termes and expell the after-birth and dead child they also cause to fall off the warts growing vpon a mans yard As concerning Iunipâr it affecteth the tops of mountaines and stonie ground for to grow well in and by how much it is the more âost of the winds and pinched with cold so much the fairer it groweth The fruit thereof is good for the stomach for weake and broken people and against all sorts of venime whether it be drunke or taken in a perfume as also against an
euill aire It is vvith good successe vsed in the decoctions prescribed against the pockes take seuen Iuniper-berries and as many Bay-beâries halfe a dram of Zylocassia and a dram of Cinamome put all this whole in the bellie of a Turtle-doâe roast the said Turtle thus stuffed and baât her with Capons grease giue euerie second day one of these at supper to a woman that is readie to be deliuered and she shall haue an easie deliuerie boyle twelue pound of Iuniper wood cut small or raspt in a great cauldron and in a sufficient quantitie of water to the consumption of the third part of the water put this wood and water inââ a bathing tub and let the partie troubled with the gout âit in this water vp vnto the middle he shall feele incredible reliefe hereby Elder tree is fitter to plant in the garden hedge than to make at bouâs in ãâã notwithstanding where other sorts of small trees are wanting there may vse be made of the Elder-tree It would be set in the moneth of Nouember vpon sciences and shoots in a moist and shadowed place neere to some little riuer or brooke To cause it to grow well you must take this diligent course to cast the earth as it vvere into furrows of a good halfe foot broad and a whole foot deepe with a spade and not with a pickaxe for there must no earth be taken away then presently after the ãâã of Saint Martin in Winter plant your Elder-trees the great end thereof which shaâ be put into the earth shall be cut bias like the foot of a Hind and thrust downe ãâã the ground thus prepared a foot or nine inches deepe and let it stand vp aboue the ground at the least a foot and a halfe or two foot so as that in all your plant mâst be two good foot and a halfe or three foot long before you put them into the groând open it vvith a dibble either of yron or vvood so that the rind of the plant may ãâã be torne in putting of it into the earth If you plant it in the furrows there must be at the least three foot betwixt euerie furrow and a foot betwixt euerie plant Hauing once thus planted them you shall neuer need to take any further paines ãâã them if you vvill not your selfe but to cut it two joynts at the least euerie yeare ãâã the space of the two or three first yeares to the end the root may grow the ãâã and the first two or three yeares being past you may cut it from two yeares ãâ¦ã yeares to make props for vines in any case you must âop it euerie yere and cut away all the euill sciences and shoots vvhich it ill fauouredly putteth forth Some distill the vvater of the flowers as singular to appease the head-ach comming of heat if the brows or hinder part of the head be rubbed therewith Some likewise doe make verie good vinegar vvith the âlowers and juice of the beââies The juice pressed from the rind of the root moueth vomit and draweth forth the ãâã that is in thoâe that haue the dropsie the juice pressed from the leaues and takeâ vvith some pottage doth loosen the bellie the dried seed is good against the dropsie and for âat folke to make them leane taking of it the quantitie of a dram in ãâã vvine and continuing it a certaine time and mixing therewith a little ãâã because it is a procurer of vomit and a disquieter of the stomach Rose-marie and Iesamin are likewise fit for the adorning of arbours in ãâã of the ordering vvhereof vve vvill say nothing in this place because vve haue before spoken thereof verie largely Iuie as vvell the great as the small doth delight to be planted in moist and vvaterie places from the moneth of Nouember vntill March and it flowreth not but in Autumne neither doth the berâie thereof become ripe but in Winter it groweââ not high if it be not neere vnto some tree or old ruine vnto both vvhich in the end ãâã vvorketh ruine and ouerthrow It vvill bring forth a goodly fruit if you ãâ¦ã vvith powdred Allome or ashes made of burnt Oyster-shells Blacke Iuie vvill become vvhite if you vvater the root thereof vvith vvhite earth tempered vvith vvâter eight daies together continually If you take three Iuie berries and tying them vp in a cleane linnen cloth ãâ¦ã thread giue them to some one that is troubled vvith paine and stifnesse of his ãâã to vveare about his necke the said partie so vvearing them three daies together ãâã be vvhole and cured of his disease The leaues brayed and applyed doe heale âânings and âââldings made vvith hot vvater boyled in vinegar and applied ãâã cure the hardnesse of the spleene the gum thereof killeth lice and niâs and ãâã annointed in any hairie place causeth the haire to fall away The vessells ãâã the wood of Iuie are singular to know if there be any vvater in the vvine for the ãâã vvill abide in the vessell and the vvine vvill run out Seuen Iuie berâies ãâ¦ã many peach kernels the skinâ taken off boyled in oyle and afterward stampâ ãâã applied vnto the temples and brows doe assuage the head-ach comming from the braine the juice of the leaues of Iuie drunke with red vvine doth heale the swelling of the spleene a cap made in forme of a head-piece or skull of the leaues of Iuie sowed together and applied vnto the head of a little child which hath the falling of the haire called Tinea doth heale it throughly the water or gum which droppeth out of the stocke of an Iuie tree the rind being cut killeth nits and lice Priuet groweth more than a man would wish amongst brambles and bushes from which places it may be transplanted into the garden for the benefit of arbours The water of the flowers thereof may be distilled and it is most singular against all manner of âluxes vvhether of the bellie matrix spitting of bloud and of the eyes as also for all sorts of cankers the same vertue hath the juice pressed out of the leaues especially for the canker growing in the mouth There is an oyle made of the flowers thereof infused in oyle in the Sun which is singular good for the head-ach comming of a hot cause and also for inflammations CHAP. LIII Of Hearbes for the Arbours of the Garden FOr want of trees of low growth such as haue beene spoken of here before you may helpe your selfe in the making of your Arbours for your Garden of Pleasure with certaine hearbes which are plyant and with their leaues apt to make shadow still prouided that they be borne vp by poles of Willow or Iuniper dressed and ordered in forme and after the manner of Arbours They are such as follow the wild Vine Hoppes Gourds Cucumbers the maruellous Pease Winter Cherries the maruellous Apples and other such like And as concerning the wild Vine it groweth more plentifully than a man would
that the Sunne may come but sparingly to it to wit euen when the shadow ãâ¦ã be hard at the foot if it notwithstanding it delighteth much in places neere ãâã the Sea in leane and thin grounds where the ayre is warme and temperate of it âelfe It must be planted in Autumne and in the Spring time of sets of whole plants ãâã of branches and in March it is planted verie fitly and seasonably when as the âap âputteth vp and commeth to the barbe It may likewise be fowne after the foure ãâã day of March in a ground that is well manured one foot within the ground ãâã foure berries together and at the yeares end to remoue it to some other place The Bay-tree feareth the cold aboue all other things and for this cause it must be planted in this countrie in a firme and solide ground as hath beene said to the end that during the times of snow frost and freesing vpon raine the roots may be defended from cold which although the boughes and braunches should be dead by the cold of Winter it would yet continue to bring forth new boughes in the Spring time for the fastnesse and closenesse of the ground will haue let and stayed the ayre from hauing pierced vnto the roots And in caâe the ground where you haue planted your Bay-tree should be sandie drie and barren then it will be your part during the time of Winter to spread and cast ashes and straw about the roots of the Bay-tree to preserue the heat of the earth and to withhold the cold from piercing vnto the roots Then for to procure a flourishing and faire Bay-tree two things are necessarie the heat of the ayre and the fastnesse of the ground of which if the one be wanting the Bay-tree will not grow any thing at all or if it grow yet it will be buâ a small and starued thing as we may easily make triall and proofe in this âcountrie The Bay-tree may be grafted vpon it selfe as also vpon the Dogg-tree the Ash-tree and the Cherrie-tree as we will declare more largely in the third Booke The Myrââe tree is of two sorts the one is a darke greene the other is a light greene the one beareth a yellow flowre and the other a white but of these the later is the better but euerie sort of Myrâle craueth a hot Countrie a light sandie leaâââ and brittle kind of ground and yet notwithstanding this it groweth well vpon the Sea bankes as also vpon the sides of pooles lakes and fennes It is planted either of young boughs borowed and cut downe for the excessiâe ranknesse of them after ãâ¦ã foure or fiue yeares old or from the shoots putting forth at the root thereof âepeââting them from the maine root so soone as they be put vp and from after a yeare of their first planting to remoue them or else of seed rubbed and chaâed betwixt your hands and after thrust into an old band or small cord the same buried all along according to that length that it is of in a furrow cast a foot deepe or thereabout and well manured with rotten dung and watering the place The myrtle-tree would be planted in the highest part of the Garden for by his smell it maketh the place most delightsome it may be âowne also after the manner of the Bay-tree but then it will not grow vp till after a long tâme It will grow both high and faire if you make it cleane and scoâre it often round about and it will bâing forth much and great fruit if you plant Rose-trees neere vnto it or else plant it neere vnto Oliue-trees in the countrie where they grow for the Myrtle and Oliue trees doe helpe one another greatly It loueth and craueth to be watred with mans vrine but especially with sheepes or when you can get neither of these with warme water wherein it delighteth exceedingly as sometimes appeared by a Myrtle planted neere vnto a bath which to euerie mans sight grew verie pleasantly and beautifully though there were no reckoning or account made thereof Myrtle-berries put in a vessell which is not pitched but well couered doth keepe a long time greene and fresh Some hold it better to put them in hanging vpon their boughs The Myrtle ãâã nothing so much as cold and taketh delight to be neere vnto pooles brookes and maritime places If you water it oft with warme water it will beare fruit ãâ¦ã any kernell The fruit is called Myrtle-berries It must be gathered when it is ãâ¦ã great while after the Rose is fallen and shaken It may be grafted vpon another of his owne kind and the white vpon the blacke and the blacke vpon the Apple-treâ Medlar-tree and Pomegranet-tree After vintage time in the countrie of Prouence where there is a great number of Myrtle-trees the birds feed of the fruit of the Myrtle-tree and thereby become so fat and their flesh so pleasant to eat as that men eat birds so fatted all whole withâââ pulling out of the garbage insomuch as it is growne into a common prouerbe ãâã the excrement is better than the flesh The leaues bayes or berries of myrtle-tree by their astringent force and ãâã doe stay all manner of fluxes whether it be of the bellie or of the termes or principally of the whites the juice and distilled water of Myrtle-tree are singular good to drinke to keepe vp the falling fundament The decoction of the seed of Myrtle-tree doth blacke the haire and keepeth it from falling The berries of the Myrtle-tree may serue in steed of pepper the sauce made therewith worketh the like effect and is singular good to comfort a languishing stomach myrtle berries euen do comfort the heart and cure the beating of the same the ashes of the drie leaues of myrtle-tree burned within a pot of raw earth so throughly as that they become white being afterward washed haue one and the same vertue that Spodium or Pompholââ hath If you cannot make the myrtle-tree to grow in your garden you must content your selfe with the Myrt-tree which craueth the same ground and manner of ordeâââ that the Myrtle-tree as being a kind of wild Myrtle-tree and which may be ãâ¦ã the steed of Myrtle-tree vvhen it cannot be come by as hauing the same or ãâ¦ã vertues Butchers-broome is also a kind of wild myrtle which groweth commonly in Forests and Vnderwoods from whence it is better to translate it into your garden ãâã either to sow or plant it He that is desirous to plant Tamariske in his garden must make choyce of the moist and wettest ground and for want of a sufficient moist ground to water ãâ¦ã It is likewise seene that Tamariske doth grow faire and tall by ponds ãâã and other standing waters It is planted either of roots or sprouts and that from the ãâã of October till the foure and twentieth of December yea vntill the beginning of Februarie but yet it thriueth best being set of roots there is
must steepe Sal-ammoniack and Wheat together ãâã sow them neere the place where the Weazles haunt for by this they will ãâ¦ã killed or caused to run away if they eat it Some say that if you catch a ãâã cut off her taile and cods and let her goe againe aliue that afterward there will be ãâã moe ãâã in that place Ants will she away if you burne those which you take or if you annoint the ãâã of the tree which they vse with oxe-gall or with the deââction of Lupines or ãâã if you burne in the garden wild cucumber or if one clay ouer with white or red ãâã the tree where they are or if there be put at the mouth of their hole some ãâã and ãâã stone together You shall kill wormes if you perfume their holes with the smoake of oxt ãâã if you water them with pure lee You shall make them come out of the ground if ãâã water the place with the decoction of the leaues and seed of hempe or if you ãâã in the ground where you see great store of wormes it is true also that you shall rid your ground of them if you âare your ground during the time of great heat ãâã then you shall âind them in great numbers vpon the face and vppermost part of ãâã earth and so you may gather them into bowles to giue them to your ãâã which thereby will become fat and lay great store of egges You shall kill snailes if you sprinkle them with the new lââs of oyle or with the foot of the chimney Grashoppers will doe no great hurt vnto hearbes if they be vvatered with ãâã vvherein Worâewood or Leâkes or Centaurie hath beene stamped ãâã kill them you must boyle bitter lupines or wild cucumbers in salt brine and ãâ¦ã therewith or else burne a great sort of Grashoppers in the place from ãâã would driue them for the smell of the smoke doth kill them but and if you ãâ¦ã them altogether out of your gardens you must hang vp some Bats vpon yoââ highest trees You shall driue away field-Rats if you cast in the canicular or dogge ãâ¦ã of hemlocke into their holes together with hellebor and barly meale or ãâã you shut the mouthes of their holes with Bay-tree-leaues to the end that when they would come forth they may be forced to take those leaues in their teeth and so by the onely touching of them they are killed Or if you mingle amongst their meat such as you know them to be delighted in quicke siluer tinne or burnt lead blacke hellebor or the ãâã of yron or if you make a perfume of the bodies of their kinds or if you boyle beanes in any poysoned water so lay the said beanes at the mouthes of their holes which vpon the smell thereof will quickly run vnto them You shall also kill Rats and Mice with paste made of honie coperas and stamped glasse mixt together and layed in places where they haunt most Moules will neuer cast in those gardens where the hearbe called Palma Christi doth grow either of it owne accord or purposely sowne likewise you shall either kill them or driue them away if you lay at their holes mouthes a Walnut filled with chaffe brimstone and perrosin and there set it on fire for by the smoake that will come of this nut the Moules will be killed or else run away or if you lay in diuers furrows about the garden a small ball of hemp-seed it will be a let to keepe that there come not any into those grounds out of other and withall will driue away those which are there alreadie There are three waies to take them the first is to stand as it were vpon your watch about Sunne rise neere vnto the place where they haue lately cast vp the earth for this is ordinarily the verie houre that they cast in according to their custome and thus may you throw them verie easily out of their holes with a picâaxe or spade The second way is by causing water to run into the hole where they haue newly digged for when as they once feele the water they will not stay to ãâã forth and saue themselues vpon some greene turffe or other and there you may ââther take them aliue or kill them The third way Take a liue one in March when they are a bucking and put the same into a verie deepe and hollow bason at night afââer Sunne set burie the said bason in the earth vp to the brims that so the Moules ãâã easily tumble into it when they heare the captiue crie in the night time for all such as shall heare her and this kind of cattell is of a verie light hearing comming ââeere to their food they will into the bason one after another and by how many moe goe in by so much will they make the greater noyse not being able to get out againe ââecause the bason within is smooth âleeke and slipperie Some lay garleeke about âheir holes or onions or leekes and these make such a smell as that they either driue âhem away or kill them All maner of Serpents are driuen away with the perfume of Galbanum or of hartsâârne or of the root of lillies or of the horne of a goats claw or of hyssope or brimââââ or pellitorie or an old shooe-sole It is good also to plant in some part of the âardens an Elder-tree or an Ash-tree for the flowres of the Elder-trees by their ââinking smell doe driue away Serpents and the shade of the ashe doth kill them ãâã like sort it fareth with the pomegranat-tree whose shade as we haue said before ââriueth away Serpents It is good likewise to plant some one or other bough of ferne ãâã the garden because the onely smell thereof doth driue them away You shall driue away scorpions if you burne some of them in the place whence ãâã would banish them or if you make a perfume of verjuice mixt with Galbanum ãâã the fat of a goat or if you plant in your garden some little Nut-tree The perfume of Iuie will cause the Reremouse to abstaine flying in your garden Frogges will hold their peace and not crie any more if you set a lanterne with a ãâã light vpon the side of the water or riuer which compasseth the garden If you ãâã in any corner of your garden the gall of a goat all the frogges will gather ãâã and so you may easily kill them CHAP. LXI Of the Honie-Bee the profit rising thereof and of chusing a place to set them in BVt if the greatest part of the profit of a farme depend and hang of ãâã keeping of cattell I dare be bold to affirme that the ãâã thing that can be kept about a Countrie-house is Bees Indeed ãâã is ãâã paâtâes and care to be taken in chusing gathering together holding ãâã watching and keeping of them cleane in their hiues but withall ãâ¦ã great rare and singular a
make it purge and boyle vp and withall they hang in the vessell a nodule or knot full of ãâã pepper ginger graines of paradise and cloues also they cast into the vessell a handfull of Elder-tree-flowres they set the vessell in the Sunne in Summer time for the space of fortie daies or in Winter they set it in some caue vnder the ground This kind of honied water is verie soâââaigne against ãâã agues ãâã dispositions of the bodie diseases of the braine as the falling sicknesse apoplexie and palsie in which cases wine is forbidden The countrie men of Prouence and the Italians doâ make marchpaines of honie and almonds after this manner Take white honie three pound and three whites of egges beat all together with a woodden pestill in a bason till it grow vnto the colour of milke afterward see the bason vpon a fire of coales stirring all together very carefully with the pestill till such time as it become somewhat thicke then put thereto sweet almonds stamped and fried such quantitie as shall be needfull for the making of it of some good consistence being yet hot powre it our vpon some marble or polished table make vp your marchpaine thereof and it will be singular good for them to eat which are in a consumption as also to procure spitting CHAP. LXXI Of the markes of good Waxe and the manner of preparing diuers sorts of Waxe GOod Waxe must be of a verie yellow colour smelling sweet far light pure ãâã close neat and purified from all filth It is the ground of other Waxes called artificiall as being by art made into diuers colours as blacke red greene and white Waxe Blacke Waxe is made with ashes of burnt paper greene by putting ãâã vnto it red by putting the root of Alkanet vnto common Wax or the powder of Cinnabrium but white Waxe is made many waies but for the most part after this sort and manner Melt Waxe in some vessell âit for the purpose afterward ãâã it from all manner of superfluities through a strainer being thus strained ãâ¦ã a soft coale fire in a great skellet or vessell of copper to keepe it liquid and in ãâã close thereby you shall haue one or two great barrells made after the manner of ãâã âubs full of water newly drawne out of the well in which you shall wet ãâ¦ã that are round flat and halfe finger thicke fashioned like round coueâ or ãâã of pots and in the middest they shall be made fast to a little sticke or woodden ãâã manner of a graspe by which one may handle them you shall dip the same ãâã well wet in water in the vessell where the Waxe shall be melted and pâeâââly after you shall pull them out full of Waxe and put them in the water âubs where the ãâã will abide that shall haue cleaued vnto them you shall gather this wax together and spread euerie peece by it selfe vpon hurdles couered with linnen cloth in the ãâã heat of the Sunne in the moneth of Iulie and vpon these you shall leaue it till it become white In the meane time while it shall thus lie in the Sunne if it happen ãâã the heat of the Sunne be so vehement that it melteâh the wax so spâed vpon the hurdles you must water and sprinkle it often with coole water by the same meaââ also defend it from the Bees which will flie thither from all corners to ãâã out the honie Otherwise boyle the wax in water so oât as vntill that you see it ãâ¦ã it this manner of whitening wax is not so sure nor of so easie charges as the ãâã for the often melting of the Wax doth wast it verie much but the drying of it in the Sunne bringeth no great losse as you shall best find after proofe and triall made To make âearing candle Take two pound of new Wax a pound of good ãâã and a quarter of a pound of turpentine mixe them and make searing Wax The end of the second Booke THE THIRD BOOKE OF THE COVNTRIE FARME The Orchard or Greene plot CHAP. I. Of the differences of Orchards or Greene plots and the inclosing of the Fruit-Garden THere are three sorts of Orchards or Greene plots the one otherwise called an Arbour contriued with great bankes and this is pointed out and prouided in a field couered with green grasse and a fountaine in the middest of it and wrought-into dâuers plaine and euen plots and braunches consisting of loâts which are sustained and borne vp with carpentrie or frames of timber vnder which a great number of people may sit couered ouer head Of this sort I haue seene at Basill and ãâã other places in Germanie and to âit a place for this manner of greene plot it ãâã requisite that it be cleansed from all manner of stones and weeds not so much as ãâã roots left vndestroyed and for the better accomplishing hereof there must boyââng water be powred vpon such ends of roots as sâaying behind in the ground canââot be well pulled vp and afterward the floore must be beaten and troden downe ãâã âightily then after this there must be cast great quantity and store of turfes of earth ãâã of greene graââe the bare earthie part of them being turned and laied vpward ãâã afterward daunced vpon with the feet and the beater or pauing-beetle lightly ãâã ouer them in such sort as that within a short time after the graââe may begin ãâã peepe vp and put forth like small haires and finally it is made the sporting green ãâã for Ladies and Gentlewomen to recreate their spirits in or a place whereinto ââhey may withdraw themselues if they would be solitarie and out of âight The second sort of greene plots is that which our auncient Frenchmen who first âârote our Romane discourses and histories haue taken and vsed for a place of ãâã for Princes and was called in aâncient time after the manner of a sojouââing ãâã abiding place but now by the name of a beautifull prospect Which beside the ââately building singularly contriued in partitions diuersitie of workes and most ââaire windows compassed in with goodly water ditches âed from continuall runââng Springs doth containe an ââner and base Court with gardens for pleasure and fruits with vnderwoods warrens fishponds and whatsoeuer goodly and beautifull thing is wont to stand about princely palaces The third sort of greene plots is that which we intend to trim vp in this place and it may supplie the place of the fruit garden for a house respecting and looking to thrift and to keepe a houshold for husbandrie such a one as we haue here ãâã to furnish and set out euerie way well appointed and in which vve are ãâã to regard profit joyned with a meane and moderate beautie and coââânesse than any vnnecessarie âumptuousnesse Therefore to goe on in our designed course and intended plot this place requireâh that next after the kitchin and flower gardens with their appurtenââââ
meane time you must keepe the grafts that you vvould graft in cold and shadowed places that they may put forth buds and spring See more hereof aboue To haue plums of diuers sorts all the Sommer time and vnto Nouember graft diuers sorts of plums vpon the Goose-berrie bush reclayined Mulberrie-tree or vpon a Cherrie-tree To make Medlars Cherries and Peaches that they may be aromaâicke in eating and smelling like spices and that they may be kept vntill new come graft them vpon the reclaymed and well husbanded Mulberrie-tree as I haue told you and in grafting of them wet the grafts in Honie and put therein a little of the powder of small Spice as of Cloues Nutââeg and Cinamome and the fruit will haue a taste of them To cause Medlars to grow without stones and withall to be sweet as honie graft them on Eglantine and in the grafting of them wet them in honie But to haue ãâã in their greaânesse two moneths before ordinarie and that one may be better than twentie others graft them in a reclaymed Mulberrie-tree or a Goose-berrie-bush and at the grafting thereof wet the graft To haue Peares of Augusta of Parma or of S. Rieule a moneth or two sooner ripe than others graft them in a reclaymed Mulberrie-tree and if you would that they should indure and keepe good vntill new graft them vpon a quince-tree that they may come late and on a reclaimed mulberrie-tree for them to come ãâã To haue reclaymed mulberries earely ripe graft the mulberrie on the peare-tree chesnut-tree or goose-berrie-tree and to haue the late ripe as towards Nouember graft them vpon the medlar or quince-tree They must alwaies be grafted in the ãâã crease of the moone and yet better three or foure daies before the first quaner for how many daies the moone is old when it is grafted so many yeares will it be ãâã the Tree bâing forth fruit as we haue touched before To haue nuts without shells you must take a keruell which is verie found and not any whit hurt and wrap it in wooll or the leaues of a vine or in plane-tree ãâã that it may not be eaten of Auts set it thus inwrapped and the nut-tree comming thereof will bring forth nuts without shells the like may be done in almââd-trees if you oftentimes put ashes vnto the foot thereof or vnto the roots vnder the ground and this also holdeth generally in all other fruits which haue an outward shell if they be let in this order To haue great nuts plums and almonds take foure stones of the foresaid fruits and put them in a pot or other vessell full of earth joyning the one to the other as neere as may be and turning the pot and the bottome vpward make a hole in the said bottome and the stones shall be constrayned to put forth their âprout vpon high through the said hole and by this constâaint the foure sprouâs will joyne and incorporate themselues together in such sort as that they will all make but one stocke of a nut-tree which according to his season will beare fairer nuts than any other trees of the same kind and nature But for the more easier doing hereof you must after the fruit is once shaped fashioned take away from the nut-tree almond-tree plam-tree and such like all the small and rascallie sort of fruit which you shall find vpon them and so the juice of the Tree will giue it selfe wholly to the remainder which also by that meanes will be the better fed and nourished as hauing beâtowed vpon them all the substance which was prouided for the others that are taken away if they had not beene gathered Wherefore the case stands plaine in the whole matter of nourishment vvhether it be in things that haue life or those which are vvithout life that the starued or rascally sort doth come by the juice his conuersion and being turned vnto the nourishing of other fruits which are greater and it cannot be otherwise seeing the distributiue vertue of the Trees being occupied about many must needs haue the lesse for euerie one vvhereas when it hath but a few to feed it dealeth the more bountifully To cause an oake or other tree to continue greene as well in Winter as in Sommer graft it vpon a Colewore stocke Write what you will in the eyelet of the figge-tree vvhich you meane to graft and the figge growing thereof will containe the said writing The figge-tree will not loose his fruit if the stocke be rubbed ouer with Mulberties or if you cause it to be cast about with pits while the seuen starres doe appeare vvatering the foot with salt brine and vvater mingled together equally The Cherrie-tree will beare a pleasant and sweet smelling fruit and will not be subject unto the eatings of snailes catârpillers and other small wormes if it be grafted vpon a bay-tree The peare-tree that you vvill graft vvill beare a peare smelling like roses or muske if you cleaue the graft which you meane to graft and put into the cleft thereof a graine of muske or a dried leafe of a sweet smelling rose and so graft it And the like may be done in other fruit Trees to haue vvell perfumed and sweet smelling fruit by this peece of cunning skill Roses become to smell of muske and the eyelets haue the smell of cloues It must stand for a generall rule that neither any graft after the blossome as neither that which is laden with fruit is to be grafted If the white Poplar be grafted vpon the Mulberrie-tree it will bring forth white Mulberries The Cherrie-tree vvill beare his fruit more earlie and before his ordinarie time if you lay quicke lime vnto the roots or if they be watered oft with vvarme vvater some say likewise that if you graft a blacke vine vpon a Cherrie-tree that then the vine vvill beare grapes in the Spring the reason whereof we haue set downe in the beginning of this Chapter Graft Citron-trees vpon Pomegranat or Mulberrie-trees and the fruit thereof will be of a red colour If you would transforme fruits from their naturall shape into some other diutrs and artificiall shapes put the said fruits when they begin to be some what bigge betwixt two mouldes of plaster or baked earth within which there are portraiures of diuers forts cut and tie them sofely for the fruits as it groweth will take the stampe and impression more and more but in the meane time you must conuey ayre into the moulds at little holes for else the fruit would rot within The graft that is made vpon the Alder-tree or Oake bringeth forth a verie strong Tree but if it beare fruit yet the fruit is of no sauour or raste To haue Peaches or Almonds to grow with letters written vpon them after that you haue eaten the Peaches or Almonds steepe the stone two or three dayes afterward open it softly and take out the
and Fullers clay tempered together with water You may make Quinces of what fashiââ you will if you teach them to grow in moulds of wood or baked earth As coââââning the meanes to keepe them we shall speake of that hereafter The garden and reclaimed Quince-tree beareth two sorts of fruits the ãâ¦ã male which is called the Quince Apple the other the female which is called the Quincesse thus differing the male is lesse more writhled and wrinkled drier of a sweeter smell and of a more golden colour than the Quincesse the wild Quince is verie odoriferous but of a verie hard flesh If you graft a male Quince-tree vpon a female or the female vpon the male you shall haue tender Quinces and ãâã as may be eaten raw whereas the other are not fit to bee eaten before they ãâã prepared The smell of Quinces is contrarie vnto venime and poyson also the Quinââ ãâã selfe doth comfort the stomacke stay the flux of the bellie and make men to ãâ¦ã sweet breath For which reason wise Solon as saith Plutarch did ãâ¦ã onely the betrothed but also the married women that they should neuer lye ãâã their husbands but that they should first eat of the flesh of a Quince And yet notwithstanding the woman with child when she draweth neere the time of her deliâârance may not vse Quinces although that in vsing of them in the time of her beiâg with child they will be some meanes of her bringing forth of a faire babe Soââ make a confection of Quinces called Marmalade which is verie soueraigne againââ the flux of the bellie which is prepared and made in manner as we will shew in the fiue and fortieth chapter according vnto which patterne wee may make a laxatâââ Marmalade after this sort Take of Quinces cleansed from their Pippins cut theâ in quarters but pare them not boyle them throughly in water then sâraine them through a cleane Linnen cloth and wring them out diligently then boyle them againe with Sugar putting thereto a sufficient quantitie of Rubarbe in powder This Marmalade purgeth verie speedily and withall comforteth the stomacke and the liuer In stead of Rubarbe you may put some other laxatiue thereunto as ãâã Agaricke or such like The Cydoniatum or Marmalade of Lyons is ãâ¦ã Scammonie CHAP. XXVI Of Oranges Assyrian Citrons common Citrons Limons and Pome-adams THe Orange Assyrian Citron and Limon desire to be set vpon the South or South-west wind for being touched with such winds as are ãâã and moist they become more aboundant in iuice better coloured and thicker which is the cause that the Sea-coasts being haunted with ãâã said-winds doe abound with durable plants and such trees bringing âorth ãâã fruitfully for others set vpon the North and North-east are not thereby so ãâã fitted Some make Nurseries of these kind of trees sowing their seeds in ãâã They will affirme and giue it out likewise that they grow of siences set and ãâã downe in small furrowes or stucke downe in baskets and some doâ ãâ¦ã vpon the stocke neere ynough vnto the root and that in Aprill and in May ãâã some say that they may be grafted after the manner of the Scutcheon like graft ãâã the moneths of Summer putting their pippins in a pot or basket neere vnto ãâã tree where you would they should be grafted or halfe swallowed but the ãâã certaine direction and instruction about these Trees is that which is set ãâã in the second Booke and whereunto also wee referre you for the same ãâã The Pome-adam-tree is much to be esteemed euen of the best Gardiners not in reâpect of his fruit which indeed is more beautifull than profitable in as much as it is ââeither good to eat raw nor yet to preserue but onely fit to wash the hands or else to ãâã in the hand but to graft Citron-trees Orange-trees Limon-trees and Assyââan Citron-trees vpon as wee haue said in the second Booke because they prosper ââaruellously vpon this tree and bring forth verie quickly faire and great fruit espeââally the Orange-tree We haue entreated in the second Booke of the differences ãâã Oranges Citrons Meâons and Assyrian Citrons whereunto we will further adde ãâã the Citron of Assyria is of a verie good smell but of little sweetnesse or anie ââther tast and therefore it is vsuall to eat his flesh with salt or sugar or with salt and ââineger The Limon differeth from this kind of Citron because the Limon is lesse ãâã colour drawing toward a greene bunching out both aboue and below after the ââanner of womens nipples As for Pome-adams they are round twice or thrice as great as Oranges not haââing a verie thicke rind rugged vneuen and hauing manie clefts or chaps varie maâifestly appearing like to the prints of teeth Some thinke they had this name giuen âf being the Apple which Adam did bite vpon in this earthly Paradise They are ââellished almost like Limons but not altogether so pleasant If you cut it in the âalfe and season it with the fine powder of Brimstone and after rost the same vnââer the ashes and rubbe therewith the itching bodie or anie part thereof it will âeale the same CHAP. XXVII Of the Figge-tree FIgge-trees are either white carnation red pale or green and some also be blacke There are some that beare before the cold come others are more late in their fruit and againe of all these some beare a small fruit as namely the white ones and othersome a great and grosse fruit stanâââng out with great bellies as by name the blacke ones of which yet further there ãâã one kind that beareth long Figges hauing almost no bellies and these draw noâhing neere in goodnesse vnto the great bellied ones and those which are more short All sorts of Figge-trees loue a hot ayre and countrey a drie and stonie ground insoâuch as that it ceaseth not bearing of excellent fruit amongst the heapes of small ââones prouided that there be good store of depth of earth to spread and sinke âowne his roots into at ease Such a tree as manie others is apt for hot Countries âut hee that would haue of them to grow in cold Countries must make choice of ââose which bring forth their fruit before the cold time of the yeare and must couer ãâã with some shield in Winter and compasse it about the foot with fat ground or âung of Oxen or Asses verie well rotted for otherwise it will yeeld him no pleaâure This tree is so full of pith and his fruit so moist as that if you water it the fruit will not keepe but yet you may vnder-digge and digge it to the end that the nights âet may enter into it You must take from it all dead and rotten wood not suffering ây it the water to find anie standing vpon the tree for otherwise the fruit would not haue anie tast or sauour The Plant of the Figge-tree which is of a branch or of shoots newly put forth ãâã planted in October
make candles in such countries as where the oyle is much in request as in Mirebalois and thereabout it affordeth a gristle betwixt the two halfes of the kernell which being dried in the shadow after that the kernell is once perfected and afterward made into powder and drunke with a ãâã draught of red vvine doth by and by assuage the paine of the colicke as also the fruit comming of it when it is worth nothing but to make refuse and outcastings of as the nut growne old and all hoarie ceasâth not notwithstanding to doe good seruice for and if you burne it lightly or squeese it out easily with a hot yrââ the oyle that then wil come forth of it is singular good to take away blewnesse of strokes whether about the eyes or elsewhere in the face or other part of the bodie the old ãâã serueth also for other vses as shall be said by and by The wood of the walnut tree is good and handsome to put in worke when you would make any faire and ãâã worke because it is listed and smooth of his owne nature The small buds of the walnut-tree called of he Latins Iuli appearing in March being dried and after powdred and drunke with white vvine the weight of a French crowne are exceedingly good in the suffocation of the matrix The oyle of the nut drunke to the quantitie of fiue or sixe ounces doth cure the colicke if you mixe a little quicke lime amongst the oyle of nuts it will make a singular liniment for the swellings and shortnesse of the sinews The old oyle of walnuts cureth the falling of the haire called Tinea If you pill off the greene pillings of the walnuts and cast them into water and after cast this vvater vpon the ground there will grow from thence great store of wormes good for fishers if you boyle the pillings in a câldron after they be fallââ from the Tree as opening of themselues and rubbe any kind of white wood whatsoeuer with this water it will turne to the colour of the Walnut-tree but more faire and beautifull Some steepe the barke of the roots of Walnut-trees in vinegar and after lay it vpon the wrests of such as haue the ague This draweth out all the heat of the ague but it swelleth the skin of the wrest Some make a soueraigne mithridate against the plague as we haue said in the chapter of rue with two old walnuts three figges twentie leaues of rue and one graine of salt The walnut closed vp in a hen or capon set to the fire to roast causeth the said hen or capon to be the sooner roasted The distilled vvater of vnripe Walnuts gathered about Midsommer is singular good to driue away tertian agues if one take about some foure or fiue ounces of it The Walnut either new or drie but yet the drie somewhat lesse is of hard digestion causeth head-ach and hurteth the cough and short breath and therefore it must be vsed sparingly steepe whole walnuts pillings and shells and all in a sufficient quantitie of water vntill such time as that their shell be sufficiently softned and moistened and that the kernell may be pilled easily from the thin filme that couereth it ouer as it falleth out in greene walnuts this done take the kernells so pilled and let them steepe in a pot vvell couered in verie good Aqua-vitae giue two daies after two or three of these kernells whole to a woman that cannot haue her termes for the space of eight or nine daies before her accustomed time of hauing her termes and that in the morning and after that she hath purged This medicine hath neuer a match in prouoking of the termes that are stayed and it is a thing well proued And as for the manner of keeping and preseruing of them we will speake in his fit place If the same day that you haue beene bitten of a dogge which you doubt to haue beene madde you put vpon the biting an old nut well brayed and after take it away and cast it to a hungrie cock or hen if the same eating it die not it is a signe that the dogge which did bite you was not madde but and if it die then it is a signe that he was madde and therefore the sore must be looked vnto as is meet within three daies CHAP. XXXIIII Of the Oliue-tree NOw we come to speak of the Oliue-tree which is for the most part small thicke of leaues and round for there are some sorts also that haue great branches dispersed here and there out of order both the one and the other sort are contented with a shallow ground for in many places they grow vpon the thin green swarth or turfe that couereth the rocks vpon the ground hanging vpon the sides of some great steeres thus you may see how the oliue-tree disposeth of it selfe euerie where how vnfitting and vnlikely soeuer that the ground be prouided that it haue a warme ayre and Easterly or Southerly wind at command He that would carefully appoint it out such a plot as the vine would require might erre in many places for the oliue-tree is not so much to be regarded in respect of his soyle and seat at the vine for it contenteth it selfe with a great deale lesse than the vine vvill If you giue it ground that is good and fat earth and the Sunne and Winds which it delighteth in in other places doubt not but it will doe as the Spaniard who pleaseth himselfe with as good as nothing when he knoweth not how to amend himselfe or do better and performeth his seruice therewithall but if he come where he may but haue the smell of it he is stuffed as full as the greatest ãâã in all Lymosin so the Oliue-tree being once seised in his tallance of a good piece of ground contenteth it selfe and beareth fruit handsomely As concerning the planting of it vpon the North in hot Countries and there searing it vpon the toppes of mountaines or lesser hills or vpon the South in cold Countries these are but troubles and paines without anie great foundation for as concerning cold Countries there is no talke to be had of growing of Oliue-trees in them and as concerning hot Coââtries there is neither taking nor leauing of quarters or coasts in respect of this tree The Oliue-tree doth encrease it selfe by shoots which it putteth forth at the sootâ for being pulled vp vnhurt and planted elsewhere they grow vp verie speedily And to prepare them a faire place to grow in you must digge them pits where you mind to set them a yeare before hand of foure foot depth and if you cannot haue holes made readie for them so long before but must be constrained to set them downe in new digged ones then you must season and purifie the said holes by burning of the leaues and some small branches of the Oliue-tree therein or else some straw at the least for the fire
and sowre out of hand There are diuers wayes vsed in pressing out this drinke made of Apples in the countrie of Neuz Some doe stampe them putting them in fats and afterward fill them vp with great quantitie of water letting them ferment boyle and purge so long as vntill the water haue got the force and strength of the Cider Others stampe them in a morter and after powre them together with a great quantitie of water into some fat not giuing them any time of concoction and purging but these two wayes are not so much worth this third is better than them both First you must breake your Apples in peeces and after presse them out the way to breake them in peeces is to put them in a presser made âound and containing in compasse some seuen or eight âadome the said compasse and round being contriued after the manner of a trough of two foot broad and deepe at the least in these troughes shall be put and contayned the said apples for the better staying and keeping of them in close together Within these troughes there shall turne about one or two great milstones of stone or of some hard massie and weightie wood fashioned like a wheele carried about vvith one Oxe or Horse or two so as shall be sufficient for power and strength as we haue said in the making of Oyles When the Apples shall be sufficiently broken you must gather into heapes the same and cast them into âubs for the purpose and there let them worke for a time as Wine doth and when it hath wrought then you must draw out the juice or liquor call it as you vvill which shall haue runne out of the substance without being prest and turne it vp into vessels whether they be pipes or hogsheads old or altogether new prouided that they haue not taken any ill taste of any vnsauourie liquor the best vessells or caske of all other is that wherein there hath beene Wine and especially white Wine for the sauour of the Wine doth make this juice more acceptable and more affected The Cider that commeth voluntarily without being pressed is the best and sweetest though not alwaies stronger than that which hath abode the presse that likewise is better and more excellent which is made without any mixture of vvater It is true indeed that when apples haue a verie fast and solide pulpe and haue not so much moisture but withall some sharpe relish that then it will not be amisse to mingle some small quantitie of vvater with them to make them breake the better as also after that they be broken by force of the turning stone euen whiles they are working in their fats or before they be put into their fats a working euen at their going to the presse there may vvater be mixt with them to preuent that the Cider may not be too ranke neither yet too sowre or greenish The grounds of the vvorking fat shall be layed vpon the presse interlaced with long straw to keepe the said stamped Apples steedie and stayed that they slip not to and fro when they are pressed the Apples by reason of their roundnesse not being able to stay and abide vnder the doore and other boards of the presser except they be kept in vpon the sides with something and that which shall run out vpon the pressing of them shal be tunâed vp into caske and put to the former or else which is better tunne it vp by it selfe as is done by wine without mingling of it with that which did run out vnpressed the pressed being the stronger though the vnpressed be the more pleasant and sweet The drosse or grosse substance remayning after the pressing shall be put againe into the fat and stamped and sufficient quantitie of water powred in amongst and it shall be let so rest steepe and boyle together for the space of foure and twentie houres after which there shall be made thereof spending Cider or small drinke for the household For the making of this household drinke it shall be after the rate of gathering of one vessell thereof from so much drosse as made foure vessels of the best When the Cider is tunned vp into caske you must let it boyle within the caske by the bung-hole of the caske lest open and thereby to purge it selfe of all his froth scumme and other impurities after the manner of wine and when it is thus well purged you must bung it vp very close and so leaue it to boile againe within his vessell but you must see that at this time the vessell be not top full least in the boiling it breake the vessell And indeed this kind of Cider is a great deale more strong than that which boileth all his boiling with the bung of the vessell open but somewhat more fuming and not so pleasant as the other and it must lye in some cellar for the Winter time but in some caue in the Summer Cideâ as concerning the tast doth resemble and become like vnto Wine for at the first it is sweet afterward being fined it is somewhat sharpe and when it is altogether fined it hath then a sharper rellish but yet altered from his former verdure euen after the manner of Wine as being more pleasant when it is in fining than when it is fined The Cider is better to keepe than Perrie and there are Ciders found of two or three years old as good in their place as anie Wine that is made It is true indeed that it is subiect vnto the same accidents that Wine is and it must be as heedily regarded in the piercing of it as if it were Wine not giuing it any ayre in the drawing of it if it be possible or if you giue it any at all to giue it when the fossest is halfe out causing the ayre to recoyle before the fountaine be stopt vp and shut So soone as the Cider vessell is emptie you must looke that the less be not let stand in it any long time because that it would breed an infinite number of wormes which would make it to haue an ill smell and stinke in such sort as that it would neuer be good afterward to keepe any Cider And thus much for the making and keeping of Cider Now we will speake of the making of our choise of the Apples To haue excellent Cider you must make it of sweet Apples and that but of one or two sorts and both of them in his kind verie good of a pleasant tast and sweet smell and you must breake and stampe them euery sort by it selfe but put them together vnder the presser That which is made of sweet Apples mixt amongst some sowre ones is not altogether so excellent good and yet in the heat of Summer to be preferred before the most excellent Ciders in that it is more cleare heateth lesse and quencheth thirst better And of a certainetie experience hath taught it that the Cider made of sweet Apples hauing a soft and tender flesh
Ciders the best and most wholesome are those which are made of these Apples the Heroât sweet Kennet Curtaine and Rangelet because these Applâs are verie sweet of a golden colour good smell and long lasting Sowre Cider whether it were made such by reason of the sowrenesse of the Apples or become such by reason of the space of time in as much as it is verie waârie and somewhat earthie as also verie subtill and piercing and yet therewithall somewhat astringent and corroboratiue becommeth singular good to coole a hot liuer and stomacke and to temper the heat of boyling and cholericke bloud to stay choler and adust vomiting to asswage thirst to cut and make thinne grosse and slimie humors whether hot or cold but chiefely the hot Such drinke falleth out to be verie good and conuenient and to serue well in place of wine for such as haue anie Ague for such as are subiect to a hot liuer and hot bloud for such as are scabbed or itchie for such as are rheumaticke vpon occasion of hot humors and it needeth not that it should be tempered with water Of sowre Ciders those are the most wholesome which are made of sharpe sowre Apples as of Rundockes Ramburs and sowre Kennets The Cider that is harsh and rough in as much as it is verie cold and drie is not good but after a long time as namely not before that it haue lost his harshnesse changing this his great coldnesse and drinesse into a meane and middle coldnesse accompanied with some moisture drawing thereby neere vnto some kind of sweetnesse or tart and pleasant sharpenesse as we see it come to passe in fruits which yet whiles they are not ripe haue a certaine kind of harshnesse in them but comming to be ripe change by little and little their harshnesse into an eager tartnesse and after into a pleasant sweetnesse Wherefore such Ciders would not be drunke till of a long while after they be made or if that great necessitie should compell then to allay them with a sufficient quantitie of water for otherwise they would but cause costiâenesse the strangurie shortnesse of breath and an infinite number of obstructions yea they would procure manifold crudities in the stomacke guts and principall veines yea they would ouerthrow a weake stomacke beget a grosse cold and flegmaticke bloud in the liuer send vp manie thicke vapours vnto the braine which would offend the head and hurt the sinewes and ioints but it is as true that they ãâã this commoditie with them as to comfort the languishing stomacke the quâasie stomacke and that which hath altogether lost his appetite such as commonly beâideth women hauing newly conceiued and strange appetites for which this Cider is verie fit and conuenient as also to stay excessiue vomiting all sorts of fluxes of the belly all distillations also falling downe vpon the ioints it quieteth the beating of the heart and cutteth off faintings it helpeth digestion drunke at the end of meat so that as we haue said it be allayed with a little water to diminish and reforme the heauinesse and slownesse to pierce and passe away which is in it following the counsell of Galen who teacheth three manner of waies to vse sowre and binding Apples and Peares without aniâ preiudicing of the health the first way being to boile them in ãâã that so they may get more moistnesse and softnesse the second to set them in the breath and vapour of boyling water to moisten and ripen them and the third being to cut them in the middest and to take away their core and in place thereof to put honey or sugar and then afterward to roast them amongst the hot ashes These kinds of Ciders are made principally of the Apples called small Ruddocke of wild Apples not grafted nor husbanded of Apple Bequet Rellet and such other hauing their coats diuersly spotted Ciders without all tast become such by reason of their great waterishnesse and are easily corrupted and that not onely in their vessels but also being drunken and vsed for drinke and therefore there is no reckoning to be made of such As concerâing Ciders hauing seuerall tasts as âager and sweet harsh and sweet or anie such other medley the eager sweet are much better and more wholsome than the harsh sweet because they are not onely more pleasant but also more speedily passing piercing and cutting than the other which by reason of their harshnesse ioyned with some sweetnesse and causing a thicknesse and heauinesse in them abide and stay long about the principall parts where they may cause crudities and manie obstructions As for the age and lasting of Ciders such as are new made and continue as yet troubled not being fined are not wholesome and cannot be drunke without ãâã vnto the stomacke without head-ach and an infinite companie of obstructions and other accidents tedious to the health For such as are verie sowre and begin apace to turne tart and eager they are not lesse hurtfull than the former and therefore they must not be vsed but when they are well fined and in their middleage as wee see it obserued in wine As concerning the compounding of them those are the best most wholesome and easiest to be digested which are made of verie ripe Apples gathered in due time and not ouer-long kept which are likewise made of one onely kind of Apples or else of manie kinds but either agreeing in tast or else being of a a diuers tast yet are such as may be tempered together and make a more pleasant tast than if they were alone and seuerall as for example if one should mingle amongst sweet Apples such as were eager and sharpe such a medley would make a farre more pleasant Cider and more profitable than if either of the said sorts were alone The Cider likewise that is made of Apples onely is better than that which is made of Apples and Peares stamped and pressed together better in like manner and more wholesome are those which are made without water than that which is made with water seeing water maketh it to lose his naturall tast maketh it sowre and corrupt and that it will not last or endure long wherefore it is better not to mix any water at all with it when you make any but rather at the time of drinking of it to dilay it and powre in ãâã water if necessitie require it and according as there shall be any of the occasions ãâã mentioned The worst of the Ciders is that which is made of wild Apples stampt and cast into a vessell with fountaine water in sufficient quantitie and yet worse than this is that which is made of the drosâe remaining of the first pressing as that also which is only cast into a vessell with sufficient quantitie of water Wherefore seeing that Ciders how pleasant and excellent soeuer they be affoord no such nourishment vnto the bodie as is verie profitable for them as we will handle more at large hereafter
vessels and not fined or that which had water mixt with it when it was made or that which is made of the Peare called the Wood-Peare being stampt and put into vessels with a sufficient quantitie of water To be short whatsoeuer we haue âaid of Cider it may be applyed vnto Perrie for the most part and yet notwithstanding all this we are not to confesse the Perrie to be anie whit inferior vnto Cider for although in some Countries as in Britaine and Normandie they make speciall account of Cider and doe more esteeme of it both for the tast lasting aboundance and profit thereof than they doe of Perrie notwithstanding if necessitie should driue a man to conferre the one iuice with the other comparing the sweet Ciders with the sweet Perries the sowre with the sowre the sharpe with the sharpe and the mixt tasts with the mixt tasts it would be âasie to iudge that the Perrie is more wholesome and profitable for the stomacke and whole bodie than the Cider for besides the astringent binding strengthening and corroboratiue vertue that it hath to benefit the stomacke withall and that comming from his terrestrious and earthie temperature which all sorts of Peares doe most consist of whether they be sweet or sowre rough or otherwise rellished there is yet further in the Perrie a certaine secret and vnspeakeable vertue for the ouer-comming of poyson and principally the venime engendred in the stomacke by eating of Mushromeâ which indeed is the Perries naturall qualitie as left it of the Peares from which it is pressed Againe wee see by experience that the vse of the Peares is euerie where more commended than the vse of the Apples and that for this cause there is more carefull heed and charge enioyned for the keeping of the Peares than of the Apples as those which for that cause are wont to be preserued in sugar or honey They are also dried in the Sunne dried in the Ouen and made vp in composition to serue in time and place It is true that Cider moisteneth more than Perrie but in recompence of thaâ the Perrie doth relieue and refresh a man more and in cooling of him ãâã withall saue that it stirreth vp more oât the paine of the bellie and the collicke ãâã Cider doth especially the sowre or harsh Perrie in such as are subiect vnto the collicke and the cause is for that it passeth not away so speedily by vrine through the bellie but stayeth longer time in the stomacke and about the principall parts than Cider doth as wee haue declared in the Treatise of the Peare For which cause it is better to drinke of it at the end of meat than at the beginning so that the partie haue not anie vomiting or flux of the bellie following the coussaile of Dioscorides who sayth That Peares eaten fasting bring harme and iconuenience Loe here in my opinion what wee are to iudge of the qualities of Cider and Perrie as well in particular as in comparing of the one with the other It remaineth that we examine what kind of drinke the Perrie and Cider are and whether there be anie such excellent qualitie in them as may match them and make them equall with Wine that so famous and highly esteemed drinkâ seeing that a Physitian of our time could not content himselfe with matching of them together but went further and preferred them before Wine in euerie thing but this might happen possibly by his being more affected towards his Country or by being carried away with a paradoxicall iudgement than vpon any sincâre mind to find out the truth of things But for the deciding of this controuersie we haue thought good to set downe our iudgement thereof in our Booke written in Latine and entituled De Salubri Diââa that so wee may not in this place passe the limits of our Farââ and Countrey house The making of Ceruise drinke CEruises must be gathered when they are halfe ripe euen so soone as you espiâ anie of them to fall from the tree Suffer them not to mellow and ripen except it be a verie little for when they be throughly ripe they are not worth a farthing to presse out to make drinke of You must breake them lightly in the trough of the Presser let the iuice worke together in the fat after it is prest and when it hath wrought tunne it vp and lay it in some cellar or caue and keepe it long for the Ceruise drinke the longer it is kept the better it is You shall know his goodnesse by his hauing lost his sharpenesse and vnpleasantnesse and turned the same into the tast of Wine which is of a white colour Or if you will not stay the full ripenesse thereof then dilay it with sufficient quantitie of Fountaine water when you will drinke it This drinke though it be the first of that kind that was put in practise as the patterne after which all other sorts of Fruit-drinkes haue beene made and of which ând not of anie moe Virgil maketh mention in his Georgickes notwithstanding ãâã is so cold a friend vnto the health as that it is not to be much set by It is veriâârue that for want of other remedies in case of necessitie the Countrey-man may âerue himselfe with this Wine when hee findeth himselfe heauily oppressed with âhe flux of the bellie whether it be that which is called the bloudie flux or aniâ other kind thereof Drinke made of Sloes THe good Householders of the low Countries of Normandie being such aâ will not loose anie thing and thereupon being more carefull to gât goods âhan to keepe their health so soone as Autumne is come cause to be gathered by âheir people great quantitie of Sloes whether they be ripe or not which done âhey powre them into certaine Vessels with sufficient quantitie of water and stop âp the Vessels without touching of them Before a moneth be at an end this waâer thus infused doth represent the colour and tast of a sharpe vnpleasant and âild Wine which notwithstanding serueth the thirstie Labourers and Hindes of âhat Countrey to quench their thirst withall in the great heat of burning Agues This drinke is called Piquette CHAP. L. Of prâseruing of Fruits FOr to make Marmalade prouide your Quinces verie ripe and yellow make them cleane and the seedes taken out boile them in fresh water in some Skillet so long as till they begin to open and burst if you thinke it not better to cut them in quarters afterward force them through some Sâarce or Strainer that is verie close and cleane and so long as till nothing remaine but the grosse parts to eight pound of pulpe thus passed and forced through put three pound of fine powdred Sugar boiling them together at a little coale fire mixe them well by stirring them diligently with a broad spatule of wood and let that your boiling continue till they be sufficiently boiled which is when you see that it leaueth altogether to cleaue vnto
or hang vpon the sides of the vessell as being the verie marke of the perfect and sufficient boiling If you be disposed to put any spice into it as Cinnamon Cloues Nutmegs and Ginger you must doe it in the end of the boiling of them and then also stirre it well about with the spatule After the same manner you may preserue or make Marmalade of Peaches Peares and other fruits Yet there is another Marmalade which is made of Oranges which desireth a great deale of more curiositie in the working and is exceeding pleasant to tast and indeed more wholesome than anie other Marmalade whatsoeuer especially for those which are sicke and weake for it fortifieth the stomacke and encreaseth appetite it expelleth wind and comforteth the vitall spirits This Marmalade of Oranges is made in this manner Take of the fairest and best Oranges you can get not those which are called Ciuill and haue a sweet tast but those which are of a cleere high and bright colour and are sowre in tast then with a very sharpe knife pare away the vpper yellow rinde I doe not meane to the white but so exceeding thinne as is possible taking away as it were but onely the smooth thinne skinne and leauing the Orange as yellow as before onely looking a little more blanke and rough this done you shall by them in faire running water pressing them so downe that they may be all couerted ouer with the water then at the end of euerie fiue houres shift them into fresh water till hauing layne full fiue or six houres in each of them you cannot tast anie biââernesse in the water but that it is sweet and pleasant as when it came out of the Foââtaine then you may be assured that they are steept ynough so that then you shall take them forth of the water and drie them with a fine cleane cloth then to euerie pound of Oranges you shall take a pound of refined Sugar well beaten and âearced and six or eight spoonefuls of Damaske-Rose-water and in the same you shall boilâ the Oranges till they burst and become like vnto pappe or pulpe which you shall the more occasion by continually stirring them with a spoone or spatule then when they are fully broken ynough you shall take them from the fire and presently strainâ them through a cleane Strainer into your boxes and so let them coole and stiffen Iâ this sort you may make Marmalade of Limons Citrons or anie other whole ãâã whose rinde is bitter or vnpleasant You may also after this manner preserue other Oranges Limons Citrons or anie other such like fruit obseruing not to let them boile vntill they breake but keeping them in a verie moderate and gentle temper If you would make a laxatiue Marmalade such as they vse at Lyons looke into the 26. Chapter of this Booke To make good and excellent Gellie of Quinces cleanse your Quinces that ãâã verie ripe and yellow taking out of them their kernels them cut them in small quarters without paring of them for the skinne doth encrease the smell whiles you are thus making of them cleane and cutting them in quarters cast them presently into a basin full of vvater for if they be not cast into vvater so soone as they be thus chopt in peeces they vvill become blacke boyle them in a great quantitie of water vntill such time as they be almost become like pap meat vvhen they are sufficiently boyled strayne this water through a new linnen cloth that is good and thicke and that euen all the decoction and so strongly as possibly you can To this decoction thus strained adde the fourth part of fine sugar cause all to boyle vpon a reasonable coale fire so long as till in the end you perceiue it verie neere perfectly boyled then make a small fire that so it may not burne to the sides for that would make the gelly to be of an euill colour and you shall know when it is perfectly boyled if you find it cleauing like glue vnto the oyle and therefore you must then put it in boxes To preserue Walnuts Gather vvalnuts whiles they are small tender and greene vvith their rinde and all and make many small holes therein and after lay them to sleepe in vvater eleuen or twelue dayes more or lesse cleanse then from the skinne that lyeth vpon the shell vvithout shaling of them and boyle them in clarified Sugar a long time still putting vnto them more and more clarified Sugar because the long boyling vvill make great vvaste in the end put them into vessells with cloues ginger and cinnamome but lesse of cloues than of any of the rest because they would make them ouer bitter Another vvay to preserue them is to take greene Walnuts about the moneth of May or of Iune before that their pilling become hard pill them and let them steepe nine dayes more or lesse according as you shall perceiue them to become tender in pure water vvhich must be changed euerie day three or foure times boyle them yet afterward to make them more tender being boyled drie them in the shadow of the Sunne or vvipe them drie with a linnen cloth afterward pricke them with cinnamome and cloues In the end set them a boyling in clarified sugar so long till the sugar be boyled vp to the consistence of a sirope afterward put them in tinne or earthen vessells made for the purpose together vvith the sirope vvherein they were boyled Others doe them otherwise They gather the Walnut whiles it is greene they pricke it vpon a spindle or some such like instrument of wood not of yron for yron vvould make it more blacke and let it steepe in water often changed and then boyle it till it be tender being tender they cast it by and by into verie cleane cold water being cooled they cleanse it from a little skin which sheweth it selfe aboue the shell and drie it with a linnen cloth and finally pricke it about with cloues and cinnamome they put it thus in vessells and couer it with sirope to keepe it in if it happen that after some small time the sirope become too thin then they boyle it againe and put it againe into the vessell this is the way to keepe walnuts alwaies greene according to their naturall colour In steed of sugar or honie to make liquid preserues you may for need vse cute such as we will intreat of in the fiât Booke vvhich cute or boyled vvine is of no lesse sweetnesse and goodnesse than honie or sugar To preserue pills of Cytrons or Oranges chuse great pills of Cytrons or of Oranges or of Assyrian Cytrons cut in foure or six peeces cleanse thâm from their inward skin and pippins steepe them in cleare vvater for the space of nine daies changing the water the fifth day vvhen the nine daies are past put them againe in cleare vvater to steepe vntill they become sweet and haue lost their bitternesse and withall appeare cleare
and transparent which is a signe of their sufficient watering afterward boyle them in a vessel of brasse that is cleane or in a leaden vesâel so long as til they be tender vvhen they haue cast out all their waterishnesse put them to steepe in a Iuâlep made of one part of sugar and three of water for the space of foure and twentie houres afterward make them to boyle at a little fire so much as is sufficient take them out of the Iulep and put them in a glasse vessell and putting vpon them the Iulep of rose-Rose-vvater thicke ynough of consistence that so it may affoord them as it vvere a crust you may if you vvill aromatize them with a little Amber and Muske To preserue whole Peaches you must pill them and cleanse them as carefully as may be and after boyle them whole or cut in quarters in a sufficient thin Iulep not to boile them to the full but onely to boile out their waterishnesse wherewith they abound and then after this in a better boiled Iulep to boile them vp to the full till they be become through tender and soft and finally to put them vp into some eaâthen vessell and to couer them with the sirrup wherein they haue boyled For their longer keeping you may aromatize them with Cinnamon or Muske This manner of preseruing of whole Peaches is generall for the preseruing of all other grosse fruits as Peares Quinces Apples Abricots small Peaches and timely Peaches To preserue Cherries you must chuse the fairest sowre Cherries that you can full ripe for if they be not full ripe in boiling them toward the end you shall find nothing but skinne and bone cutting off their starts at the halfe and afterward boile them in their owne iuice with sugar in such proportion as that for euerie pound of Cherries you haue halfe a pound of sugar taking away the sâumme still as it shall rise in boiling of them when they shall be sufficiently boiled you must put them in glasse vessels and powre vpon them the sirrup wherein they haue boiled notwithstanding if the sirrup should still seeme waterish boile it more perfectly Otherwise and better put apart some quantitie of your said sowre Cherries which you shall presse to haue a sufficient quantitie of iuice in this iuice so soone as you haue pressed it out melt your sugar and not in anie other liquor boile them together presently and in boiling scumme them when the iuice is well scummed clarified and become red without taking it from the fire or making it loose his boiling put the Cherries thereinto to boile as long as needeth without anie stirring of them but looking well to the scumming of them with a spatule stirre them not from off the fire vntill they be perfectly boiled and that you shall discerne if you see the sirrup dropt vpon a trencher to fall into drops that doe not spread abroad for then it is exactly boiled and you must put vp your Cherries into their glasse vessels good and hot for to be kept In this manner you shall preserue Plums Ceruises Gooseberries and such other small fruits For the preseruing of Barberries you shall take the fairest and goodliest bunches of Barberries that you can find being gotten verie drie from the tops of the trees and as neere as you can from the Sunne side thereof being fully ripe and of one entire colour then with a pinne or needle you shall open the side and pick out all the stones or kernels from the same then to euerie bare pound of these Barberries thus stoned you shall take a pound downe weight of fine sugar well beaten and searced and so boile them on a gentle charcoale fire till the sirrup be thicke then let them coole and afterward pot them vp being sure to couer them all ouer with the sirrup But if you intend to make Conserue of them then you shall not need to stone them but onely picke them cleane from their branches taking all the sound berries and casting away all that are vnsound or spotted and so boile them in their sugar ouer a hot fire vntill they burst stirring them continually with a spatule of wood or steele made for the purpose and then straine them through a strainer not exceeding fine and squeese them so soone as is possible then being cooled pot it vp and vse it as you shall haue necessarie occasion This Conserue is most excellent against burning feauers or other pestilent diseases growing from inflammation or corruption of the bloud it comforteth the stomack and begets an appetite it cheareth all the spirits and being drunke in Iuleps bringeth the bloud to his true qualitie and taketh away all thirst inflammation or roughnesse in the throat or mouth it is also good for anie heat in the liuer For to haue paste of Plums first boile the Plums with a little water stirring them oftentimes that they may not burne too afterward straine and force them through a sâarce and weigh them that so you may put thereto for euerie pound foure ounces of sugar set all vpon the fire to boile againe and stirre them well not giuing ouer vntill all the scumme be consumed and spent which done make them readie as they are where you will afterward lay them in the Sunne to drie three daies and then shut them vp and in case that they grow moist or that there spring forth anie water out of them you must lay them in the Sunne againe This patterne of making this paste may serue generally for the making of paste of anie other fruits as Peares Apples Cherries and Peaches saue that you must haue respect vnto the quantitie of Sugar which shall be more or lesse according to the more or lesse moistnesse of the fruits which you are determined to make vp in paste To keepe Peaches or other fruits take Peaches or other fruits which you would keepe when it is faire weather and drie and opening them in the middest take out the stone then lay them all one day to drie in the Sunne or in an Ouen after that the bread is drawne out afterward take sugar well boiled and purified and annoint them ouer and lay them againe the day following in the Sunne and so annoint them ouer againe and so oft as they shall drie and vntill they haue gotten a sufficient crust and after keepe them at your pleasure To make Oliues readie against a day Take greene Oliues and cut off a little from the one side after lay them in water with lime and good sifted ashes but take withall that you must haue twice so manie ashes as lime and let them steepe in that sort the space of 24. houres after you shall take them out and wash them foure or fiue times in warme water afterward you shal put them in a stone or glasse vessell with salt water and this you shall change euerie three moneths and mingle amongst them common
Thyme wild Thyme Anniseed or the ribbes and boughes of Fennell and thus you may keepe them a long time To preserue Oliues lay white Oliues to steepe six daies in a vessell of Sea-water and vpon them powre the iuice of Grapes as it commeth from the presse but fill not the vessell too full to the end that the sweet wine when it shall boile doe not shed ouer and when it hath boiled you must stop the vessell Some doe put a handfull of salt in first and after it the Must of new wine and last the Oliues and when the new âine hath boiled they stop vp the vessell Otherwise drie them in the shadow in a place that is open for the wind to enter then put them vp in an earthen vessell filled with honey mixing therewithall some Spices Filberds or small Hasel-Nuts may be preserued two seuerall waies that is to say either in the shell or without by the kernell onely To preserue them in the shell and to haue them verie full large and pleasant in tast you shall take a large earthen pot as wide in the bottome as at the mouth and then first lay therein a pretie thicke layre of Nuts and then strew vpon them a handfull of Bay salt then lay another layre of Nuts and an handfull of Bay salt and thus doe layre vpon layre till you haue filled the pot vp to the top then couer it with leather parchment exceeding close which done lay a smooth stone on the top of it and then dig a hole in the earth in some drie vault or cellar and set the pot therein and couer it all ouer with the earth and this wil keepe them all the yeare or diuers yeares in as good strength fulnesse and sweetnesse as if they were but newly gotten from the trees Some vse only to burie these pots thus filled in red or yellow sand and some vse not to burie them at all but to keepe them in a low coole and moist vault and surely anie will doe will but the first is the best and maketh them most full and to haue the pleasantest rellish But if you would preserue them without the shels in the kernels only then you shall open them and pick off the vpper red hull or skin and in all points doe to them as was taught you before for the Walnut To make Quince-cakes thin and as it were almost transparent you shall take your Quinces and pare them and cut them in slices from the chore then take weight for weight of refined sugar beaten and well searced and onely moistened with Damaske Rosewater and in it boile your Quinces till it be thick and then take it forth and drie it vpon a flat place-dish ouerasoft fire not leauing to stirre it with a spoone or slice till it be hard then put it into a stone-mortar and beat it very well and if you find that it wanteth sugar then as you beat it strew in more sugar till it haue the tast you desire then being come to a paste take it out of the mortar and rowle it forth into verie thin âakes and so print it and in this manner you may make thin cakes of anie manner of fruit you please whatsoeuer If you will make your Pastes Cakes Marmalades Preserues or Conserues of diuers colours as red vvhite or betweene both you shall doe as followeth a first if you vvill haue your paste or marmalade red you shall take your Quinces Apples Peares Oranges or what other fruit you please and after you haue paâed or riâed them you shall cut them in halfes and chore such as are to be chored then take weight for weight of refined sugar and to euerie pound of sugar a quart of faire running water and boyle them in the same ouer a verie soft fire and turne them ouer many times and couer them verie close with a pewter-dish obseruing euer that the longer they are in boyling the better and more ruddie will the colour be then when they be soft take your knife and cut them crosse ouer the tops that the sirrop may pasâe through them and make the colour entire then take vp some of the sirrop and coole it vpon a sawcer and when you see it begin to be thick then breake your Quinces with a slice or a spoone as small as is possible then straine it and boxe it after you haue strewed sugar in the boxes or if you will haue it in paste or cakes then vse it as is before said of the Quince cakes and so mould it and roll it forth Now if you will haue it of a pure white colour you must in all points vse your Quinces Apples Peares Oranges or other fruit as is beforesaid onely you must take but to euerie pound of Sugar a pint of water and you must boile them as fast as is possible and not couer them at all but suffer the ayre to passe away as freely as may be Now if you will haue it of a carnation or more pale colour then you shall take a pint and a halfe of water to a pound of Sugar and a pound of Fruit and you shall so couer it with a Pewter dish that at one corner of the same a little of the ayre or smoake may pasâe away and no more and thus obserue that the more ayre you suffer to goe away the paler the colour will be and in this case you shall neyther suffer it to boile exceeding fast nor verie slow but of a temperate and indifferent manner If you will make artificiall Cinnamon stickes so like vnto the true Cinnamon it selfe that the one can hardly be iudged from the other and yet the counterfeit to be a most delicate and pleasant sweet meat and wholesome and soueraigne to be eaten you shall take an ounce of the best Cinnamon from which no water hath by anie meanes beene extracted and beat it into verie fine powder well fearced then take halfe a pound of refined Sugar also well beaten and searced and mixe them verie well together then take gumme Dragon the quantitie of a Hasel Nut and sâeepe it in Rose-water so as it may be thicke and verie glewie then with it temper the Cinnamon and Rose-water till you bring it to a fine paste then worke it out with your hand after that rowle it forth with your Rowling-Pinne then print it and lastly fold it vp in the same manner that you see a Cinnamon sticke is folded vp Now if where you dissolue your gumme Dragon you also dissolue with the same a graine or two of fat Muske and also twice as much Ambergreece it will be a great deale the better and adde more pleasantnesse and delicacie of smell vnto the stickes To make Conserue generally of anie fruit whatsoeuer you please either sweet or sowre you shall take the fruit you intend to make Conserue of and if it be stone fruit you shall take out the stones if other fruit take away
the chore parings and seedes and then boile them in faire running water to an indifferent good height which done you shall draine them away from the same and put them into another cleane Vessell either with white Wine or claret Wine according vnto the colour of the fruit which you conserue and then boile them to a thicke pappe breaking them with a Slice or Spatule as they boile vntill all be brought into one substance then vnto euerie bare pound of pulpe if the fruit thereof be sweet you shall take a bare pound of refined Sugar beaten to fine powder but if it be sowrâ fruit as Cherries Gooseberries Barberries Bulleys Sloes and such like then vnto euerie bare pound of pulpe you shall take a pound downe weight of refined Sugar in powder and so stirre the Sugar and the pulpe verie well together vpon the fire then taking it from the same you must immediately hot as it is straine it through a middle strainer cleane washed and so letting it coole then you may pot it vp But if you will make Conserue of Flowers Hearbes Leaues or such like as are Roset Violets Gilloflowers Mints Basill and such like then you shall take the flowers or leaues from their stalkes and with a paire of sheeres cut away the tippes of the vpper ends of them and the white ends at the roots thereof leauing nothing but the heart and middle part thereof which done you shall put them into a stone Mortar or into a rowling Mill or woodden Brake and there crush grind or bruise them till they come to a âoft substance and be so like vnto a soft pulpe that no part of the leaues or flowers may be discerned then to euerie pound of that pulpe as was before said take a pound of refined sugar beaten and searced into fine powder giuing the sweeter the lesse and the sowre the more and so beat them exceedingly well together till the sugar be generally dispersed and then pot it vp and keepe it for your occasions If you will make an excellent Leach of Dates you shall take your Dates and opening of them take forth their stone and the innermost white rind and beat them in a stone Mortar with Sugar Cinnamon and Ginger till they be well incorporated together then take it forth of the Mortar and worke it like a piece of paste and then rowle them forth and print them and either serue them moist or drie them in a stoouâ for either kind is excellent CHAP. LI. The manner of making of Oyles that there are three sorts of preparing of Oyles and how you must make Oyle Oliue INtreating in the second Booke of the Oliue-tree wee promised a briefe discourse of the making of Oyles a thing certainely verie profitable for our Countrey House in as much as Oyle is no lesse profitable for mans life nor of lesse fruit and encrease vnto a good husband than Wine then it shall not be from the matter if after wee haue spoken largely of Gardens and Orchards and especially of the ordering of Oliue-trees and other hearbes and trees whereof Oyles are prepared we briefely doe specifie the waies of making of Oyles And to say something of Oyle in generall Oyle may be made three waies The first by expression which is most common and the chiefest amongst the rest The second by impression and the third by distillation or resolution after the manner of distilled waters Wee will onely speake of the two first in this place reseruing the third for the Discourse which wee intend to make concerning Distillations in this Booke although in verie deed wee haue not purposely resolued to speake exactly of the making of Oyles because it is a thing that properly belongeth not to the Husbandman or his Hinde but onely vnto a good Apothecarie To speake then first of Oyle which is most vsefull and seruiceable for the Husbandman because it not onely benefiteth himselfe and his familie but also cureth his cattell of all manner of dangerous and corrupt diseases you shall vnderstand that it is the Oyle of Oats which may be made either by expression impression or distillation yet for your greater ease and readinesse to haue it vpon anie suddaine occasion you shall make it in this manner First you shall take halfe a pecke or a quarter of a pecke of the goodliest best and fullest Oates you can procure of which the whitest are the best and these you shall hull and breake from their huskes as cleane as is possible then take a pottle or three quarts of new milke and setting it vpon the fire as soone as it is readie to seeth you shall put into it halfe a pound of Allome beaten to powder and stirre it about and so let it stand an houre or two in which time it will gather vnto a curd then with your hands you shall presse downe the curd into the bottome of the Vessell and then straine the Whay from it into another cleane Vessell and presse the curd verie much not leauing anie Whay in it that you can wring forth then take that Whay and put your Oates therein and set it ouer a verie quicke fire and boile it vntill you see the Oates breake or be as soft as pappe then take it from the fire and powre it gently into a small Cullender so as the Whay may softly draine from the same without anie force or pressing at all then when it hath almost left dropping take a cleane Frying-panne and put the Oates therein and hold it ouer a gentle fire so long as you shall see the smoake of the Oates ascend vpward but so soone as you perceiue the smoake to stymmer or runne about the edges of the panne you shall forthwith put the Oates into a fine cleane bagge of soft old Linnen or Boulter and so lay it into the Oyle-presse and presse it with all the strength you can and that which runneth from the same is the Oyle thereof which you shall receiue into a Glasse-vessell and keepe it close and well stopped vp In this manner and with this Whay you may also extract Oyle from anie hard substance either of Trees Seedes Leaues Flowers Graines or what else soeuer which hath anie concealed moisture remayning within it This Oyle of Oates is most excellent for the smoothing of the skinne and taking away of itch scabbe or little pustules about the bodies of men or children It also purgeth most gently and sweetly and expelleth out of the bodie all manner of venimous and infectiue humours it is also verie soueraigne against the stone or difficultie of vrine being drunke with white Wine and a corroded Nuâmeg Also it feedeth much and maketh a man strong and Iustie It is most soueraigne for anie inward disease in Cattell or anie surfet taken by too violent labour but especially it cureth all inward diseases in Horses being giuen either with Beere Ale or Wine but aboue the rest it cureth the Glaunders mourning of the Chyne consumption
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 inâuse 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 coânâlag 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 oâer 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 Heâbane 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
haue heated but here in this you must note that the Almonds are not alwaies blanched before their oyle be drawne because many times a mans leasure will not serue him to doe it though indeed it be the best way to pill or blanch them that so the oyle may come the more neat and pure and to pill them rather vvith a knife than by the meanes of water either warme or cold for feare that through the mixture of vvater there be caused to come forth great store of vvaterish and vnpleasant oyle After that the Almonds haue beene thus pressed you may bake the drosse vnder ashes and vse them in steed of bread you must obserue that such manner of preparing of oyle of sweet almonds is onely to be vsed vvhen such oyle is to be taken at the mouth to stay and take away the throws gripes of women newly deliuered of childâor else to mitigate the paine of the collicke or of the reines taking it in a drinke of two ounces of vvhite Wine or with Aqua-vitae And this oyle is drawne oftentimes without fire or any other heat whatsoeuer sometimes the almonds are fried to giue them a light drying and after the oile is pressed out The oyle of bitter Almonds is made of almonds fried in a frying-pan and stiâed oftentimes that so they may not burne to after which they are to be pressed out so strongly and long as till they will yeeld no more After this manner a man may pressed out two other sorts of oyle out of sweet almonds one appropriated vnto âââments to be applied vnto the outward parts of the bodie that are pained the other seruing for perfumers vvhich two are made of old sweet almonds sound and whole and verie oylie by reason of their age they must be fried in a frying-pan and alter pressed with weight or presses being close wrapped in a bagg or haire cloth The oyles of Pistaces common vvalnuts filberds Indian nuts the kernels of pine apples cherries seeds of gourds cucumbers melons Palma Christi the seed of hempe line pionie henbane wild saffron stauesacre and other fruits and oylie seeds are pressed out after the same manner that the oyles of sweet almonds be euermore looking to it that the expression be not without the heating of the thing pressed either by chaââng and warming it selfe at the fire or else by heating the plankes betwixt or the weighâ vnder which they are to be pressed Oyle of Bayes it thus prepared Take ripe bay-berries and new pound them and make them into masses or small lumps boyle them a sufficient long time in water in a caldron straine the decoction and let it coole gather the fat that swimmeth aboue and keepe it for oyle or else let all the water run out at some hole which shall be in the bottome of it and the fat which stayeth behind is the oyle Some doe not boyle the masses of bay-berries but presse them from vnder a presse and let the oyle fall downe into a vessell standing vnderneath with vvater Otherwise mixe an equall portion of bay-berries and oliues pound them together and presse out the oyle The oyle of bayes is soueraigne to put in clysters for the paines of the cholick and to make oyntments of for cold tumors the palsie shaking of quartaine agues and cold affects of the sinews After the same manner you may make the simple oyle of myââtes Iâniper-berries of the fruit of the masticke-tree turpentine-tree and Iuie which is also verie singular for cold distillations and benummed members Sometime men take an equall portion of Iuniper and bay-berries and steepe them in Wine pressing out the oile thereof afterward You may likewise boyle bay-berries in oyle and presse them out after or else without any other mixture or preparation you may put ãâã and greene bay-berries in a bagge and by weight or pressing draw out their oyle Oyle of nutmegs is thus made lay nutmegs on heapes bray them with a woodden stamper afterward presse them out from betwixt the plankes heated or else divide them into little heapes and steepe them three daies in verie good Wine after drie them in the shadow of the Sun two whole daies then heat them reasonably in a frying-pan vpon the fire sprinkling them with rosewater and presently presse them out You must note that in this manner of drawing of oyle which is done by expression men are forced many times to sprinkle the matter with water or wine to draw out the oyle both more easily and in greater quantitie so we see it practised sometimes in the expression of sweet almonds that when they are too drie there is some small ãâã of water put vnto them but vnto other things some Wine as in oyle-de-baies âââmegs Iuniper-berries and such like CHAP. LIII How to make Oyles by impression THe Oyles made by impression are commonly compounded of Oyle oliue because it is more temperate than others easilier to be gotten and retayning more exactly the quantitie of ingredients whether hote or cold It is true that verie often in place of Oyle oliue some take the oyle of sweet Almonds Fââberds Cammoâile or such other according as the occasion of things require as you may know and vnderstand by particular description of such oyles Whatsoeuer it is there are three things to be considered in the making of oyles by impression the heat vvhich is the efficient cause of the making of the oyle the qualitie of the ingredients and the quantitie of them As concerning the heat vvhether it be of the fire or of the Sunne or of other things which yeeld heat it must be measured according to the qualities of tendernesse or hardnesse which shall be in the substances and matter for flowers doe not craue so great a heat is fruits or roots whereupon it commeth to pasâe that for the composition of such oyles men are oftentimes contented with the heat of the Sunne or with the heat of boyling water otherwise called Maries-bath or the double vessell And I for mine owne part jam of this mind that for the making of these oyles there ought not any coale fire to be vsed nor yet any other kind of fire but rather the helpe of Maââââ-bath For as by the gentle and milde heat of Maries-bath all the parts of the ingredients are kept and the oyle well prepared and digested so by the heat of a violent and forcible fire there followeth rather the exhalation or combustion of oylie things than any digestion The preparing therefore of such oyles as haue need of a greater heat than that of the Sun will be a greater deale the better if you put the matter out of which you draw the oyle in a glasse or tin vessell for to be infused in oyle mingled with Wine or vvater or other conuenient liquor or without liquor according as the nature of the ingredients and the present thing requireth After that this vessell borne
the space of two or three houres vvhen the oyle hath boyled and wasted one part of the moisture that was in it it will be conuenient to straine it through a strong strayner and thicke linnen cloth and after to put into it new Roses againe doing as you did before and that for three seuerall times in the end after it hath beene strayned some put into it as much water of the infusion or other Roses infused in water as there is Oyle then you shall set it in the Sunne for the space of fortie dayes which infusion may be seuered from the oyle afterward as the water wherewith the oyle was vvashed Notwithstanding it may be sufficient to take the infusion of the Roses in oyle onely vvithout the putting of other vvater in the infusion Some mingle now and then in the decoction of Roses a little vvine or juice of fresh Roses to keepe the oyle from burning or that in boyling it should not get any loathsome smell You must further note that some prepare and make two sorts of oyle of Roses one oyle of ripe oliues and roses all opened and spred vvhich are the better if they be red the other oyle it made of roses being yet in the bâd with the oyle of greene and vnripe oliues or if you haue not any of this oyle Omphacine you shall make it with common oyle and verjuice boyled together to the consumption of the juice This is more cooling astringent and repercussiue the other more digestiue dicussiue and anodine or assuaging of paynes Some there are which sometimes make this oyle or Roses without oyle of oliues putting red carnation or muske roses to putrifie in a vessell set in dung for one whole moneth being close couered And this kind of oyle is verie fragrant and sweet This manner of making of oyles may be followed in the compounding of oyles either cold or temperate and simple such as are the oyle of violets cammomile meliââte yellow or red violets of the leaues and flowers of dill lillies the yellow taken away of corneflag flowers of elder tree flowers white mulleine flowers jesamine flowers poppie flowers or of the leaues and heads of poppie of lettuse leaues and white water lillie flowers to the compounding of which oyles you must note that for want of oyle of greene oliues you may take the oyle of sweet almonds newly drawn or of âââberds if it haue beene first washt Oyle of Quinces Take whole Quinces with the rindes when they are verie ripe but cast away their kernells then stampe them and infuse them in oyle Omphatine in the Sunne fiue dayes or else in oyle washed as vve haue said before afterward boyle them with equall portion of the juice of Quinces in double vessell the space of foure houres renew the flesh and juice of Quinces three or foure times the old being made away set them in the Sunne againe and boyle them afterward strayne all and keepe it in a vessell for your vse you shall draw greater store of the juice of your Quinces if you crush them well and bruise them rather than if you cut them in peecâs Oyle of Masticke you must take oyle of Roses or oyle Omphacine or of Quinces three pound of good wine eight ounces of masticke powdred and put vnto the rest toward the end for it will not endure much boyling three ounces boyle them alltogether to the consumption of the vvine in stirring it oft to the end that the masticke may be melted and mixt with the oyle Oyle of the flowers of the Elder-tree Fill a glasse bottle full of vvashed oyle or oyle Omphacine put therein a sufficient quantitie of Elder-tree flowers set the bottle in the hot Sunne sixe dayes after that presse them out and put in others new continue this all the time of Sommer vvhiles the flowers of Elder-tree are in force this oyle is singular to comfort the sinews assuage the paine of the ioynts and to cleanse the skinne Oyle of S. Iohns-wort Infuse for three dayes the crops of S. Iohns-wort in verie fragrant Wine after that boyle all in a soft and gentle sort in Maries-bath and after this some small space strayne them out lightly infuse againe in the same Wine as many dayes as nights the like quantitie of the tops of S. Iohns-wort boyle them and straine them as before afterward put vnto the liquor of Venice-Turpentinâ three ounces of old oyle sixe ounces of saffron a scruple mixe them and in the said Maries-bath boyle them vnto the consumption of the Wine you shall keepe that which remaineth in a glasse or lead vessell for to vse as hot as you can applie it in maligne vlcers especially those of the sinewes and in the leane and cold parts in the prickes of the sinews paine of the teeth conâulsions tumours and distillations Some doe make this oyle after the simplest and singlest sort making onely the flowers of Hypericum vvhich they infuse all the Sommer in washt oyle in a glasse vessell and setting it in the hot Sunne keepe it Oyle of Rhue Take the leaues of Rhue somewhat dried because they are subject to a superâlous kind of moisture set them to infuse in oyle a whole Sommer Or better change and renew them euerie eight dayes strayning and pressing them out at euerie change Sommer being gone boyle them not but straine presse out and keepe them in a vessell after this manner are made the oyles of the Myrtle-tree Wormewood Marierom Southernwood Thyme Cammomile and such like vnto which there is sometimes added the like quantitie of juice or flowers or leaues mingled with oyle ând so they are set in the Sunne Oyle of Spike Take true Spike or for want of it lauander to the quantitie of three ounces of marierom and baye-tree leaues two ounces of the rooâs of Cypres Elicampaine and Zyloaloââ of each an ounce and a halfe of nuâmegs three ounces infuse euerie thing by it selfe in an equall quantitie of Wine and vvater the infusion accomplished boyle the whole together in a sufficient quantitie of oyle in a double vessell the space of foure or fiue houres this done strayne it all and keep the oyle for your vse that is to say for the cold ach of the stomacke reines bellie matrix and other parts Oyle of Foxes Take a liue Fox of a middle age of a full bodie well fed and fââ such as Foxes be after vintage kill him bowell him and skinne him some take not out his bowells but onely the excrements in his guts because his guts haue much grease about them breake his bones small that so you may haue all their âârrow this done set him a boyling in salt brine salt water and sea vvater of each a pine and a halfe of oyle three pints of salt three ounces in the end of the decoction put thereto the leaues of sage rosemarie dill organie marierom and Iuniper-berries after that he shall be roâten sodden
that is to say so as that his bones and flesh doe part cleaââ asunder strayne all through a strayner and keepe it in a vessell to make ãâã for ache in the joynts the sciatica diseases of the sinewes and paines of the reynes and backe Take Earth-wormes halfe a pound vvash them throghly in vvith Wine then boyle them in two pound of Oyle oliue and a little red Wine to the consumption of the Wine strayne and presse it out all and keepe the oyle yet further it vvould be good to put into this oyle some other vvormes and leaue them there as long as the oyle lasteth This oyle is singular good to comfort the stiffe sinews and for the ãâã of the joynts Oyle of Serpents Take whole Serpents put them in an earthen vessell well leaded fill the same with May-butter and couer the same with a couering the joynâ being vvell luâed but notwithstanding hauing a small hole aboue set the poâ neerâ vnto the âire that it may boyle halfe a day to the end that all may be throughly boiled the straine it through a linnen cloth afterward pound it vvell in mortar and make an end of strayning that vvhich shall be in the bottome of the linnen cloth mixe together both these expressions letting them coole and reseruing them in a glasse vessell to serue your vse for distillations or rheumes and for palâies Some take Vipers and cutting off their heads and tayles as is done in the making of Treacle they boyle them in oyle and vse the oyle for rebellious Ringwormes and first buds of the leprosie CHAP. LV. A reuiew or suruay of Oyles made by distillation BVt the third manner of making of Oyles hath beene said to be by distillation or resolution of which vve vvill speake aâter vve haue spoken of the distilling of vvaters but besides that there is an other manner of drawing of oyle though in certaine things it be done by expression vvhich commeth verie neere vnto this third kind of making oyles by distillation and it is practised in egges vvheat mâstardseed haye barlie âarrar brimstone and others Oyle of Egges Take the yolkes of egges roasted hard in water or which is better vnder the hot ashes about thirtie rubbe and chafe them a long time betwixt your hands after frie them in a leaden pan or in an earthen one vvell leaded at a soft fire ãâã them ãâã turne them oft with a ladle of vvood vntill such time as they begin to be of a sad red after presse them vvith the backe of the said ladle or which is betâer put them betwixt two presses to force out their oyle as is done with oyle of Almonds you shall haue great store of oyle to run out vvhich is verie good to take away the spots of the skin to heale ringwormes to cause haire to grow againe to cure âistulaes and maligne vlcers assuage paines take away the roughnesse of the skin to cure the chaps of the lips hands feet and fundament to take away the scarres left after burnings and principally for the vlcers of the membranes of the braine Some in the making of this Oyle doe not boyle the egges hard but frie them raw and after by preââing them together in a bagge betwixt two presses or vnder a presser they presse out the Oyle Oyle of Wheat Presse Wheat together betwixt two plates of Yron reasonably glowing and fire red or verie hot or betwixt a Marble-stone and a thicke hot plaâe of Yron receiue the Oyle into something vvhich distilleth from it or else take away from Wheat his pill or rinde and distill it after the manner of the Philosophers Oyle this Oyle applied hote taketh away the spots of the skinne healeth ringwormes fistulaes and chops in the skinne and the scall or skurfe in little children the oyles of barlie mustard-seed and other oylie seeds are thus prepared and made Oyle of Haye Set on fire a quantitie of Haye after quench it againe by and by then lay it vpon coales and vvhiles it is smothering and smoaking spread it vpon a plate of yron and there will gather vpon it an oyle liquor vvhich is called oyle of Haye and this is singular good for ringwormes and. Anthonies fire scabbes and râughnesse of the skinne Oyle of Tartar Take Tartar that is to say the dried lees of Wine which slicketh vnto the seames or hollow places that are within the Wine vessell not that which is in the bottome because it is verie dreggish and filthie neither yet that which is aloft on the vpper part of the vessell for that is too frothie and scummie but that vvhich cleaueth round about vnto the staues of the vessell wherein there hath beene verie good white vvine rather than red make it into fine powder and make it fast in a linnen cloth infuse it in verie good vvhite Vinegar or not infusing it calcine it and put it in a Hypocras bagge or in an oxes or swines bladder afterward roast it vnder hot embers vntill it become vvhite you shall know if it be sufficiently burned by the growing of it cleare and a little burning of your tongue if you touch it therewith Notwithstanding you may blanch or whiten it if as some hold it for a great secret you boyle it a long time in vvater scumming it often powder it yet once againe or which is better calcine it then put it in the bottome of an hypocras bagge that is to say of a bagge vvhich hath a sharpe and narrow bottome and this you shall hang vp on high at some staffe in a caue or other cold place for the space of eight dayes vntill it be resolued into Oyle and if the Oyle doe not drop of it selfe then graspe it hard and presse it out putting vnderneath some glasse violâ to receiue the liquor that shall distill vvhich is not indeed properly on Oyle but a verie sharpe vvater or a reddish kind of humour This humour is good for all sorts of itchings Ring-wormes Scurfes Scalles and other such diseases of the skinne It maketh the face vvhite cleane and seeming young it taketh away vvrinkles and spots comming of a melancholicke humour It maketh the haire of a straw colour hindereth the falling of the haire and causeth it being falne to grow againe it whiteneth copper and siluer and taketh away the spots of linnens if they be rubd with this oyle hot Oyle of Brimstone hang in some high place vvith a vvire or doues-tayle of yron a glasse vessell in fashion like a Bell or Bason couered aboue with Potters earth of a cubice vvidenesse vnderneath vvhich neere the length of a cubite you shall place another vessell of glasse being broad and verie large able to hold much such like as is the dish or bason vsually serued vvith Ewers in the middest whereof there shall be a little vessell of earth in fârme of a little pot vvhich shall contayne the Brimstone vvhich must be of that vvhich is
a matter to trouble himselfe much withall and to be at much cost and charges therewith as many not well aduised men be now adaies but onely that he would take his time thereto at his best leasure and without any great expence or else to leaue the same to his wife or his farmers wife for indeed such occupation is farre better beseeming either of them than him for as much as the maistresâe or dairie-woman hath the pettie affaires and businesses belonging to this our countrie Farme and lying vvithin the doores resigned and put ouer to ãâã Therefore let it not seeme strange in this point if after our briefe intreatie of Oyles vve discourse somewhat briefely and according as a countrie thing requireth of the manner of distilling of vvaters and extracting of oylie quintessences out of such matter as our Countrie Farme shall affoord vvhich we would should serue for the vse of the Farmers vvife as well to relieue her folke withall as to succour her needie neighbours in the time of sicknesse as we see it to be the ordinarie custome of great Ladies Gentlewomen and Farmers vviues well and charitably disposed who distill waters and prepare oyntments and such other remedies to succour and relieââ the poore CHAP. LIX What Distillation is and how manie sorts there be of Distillation I Will not trouble my selfe here with setting downe the partie which was the first inuentor of Distillation as namely whether it were some Physitian of late time who hauing a desire to eat stewed Peares set them a stewing betwixt two dishes vpon the fire and hauing afterward taken off the vpper dish and finding the bottome thereof all set with pearââe sweat retaining the smell and fauour of the stewed Peare it selfe inuented thereupon certaine instruments to draw out from all sorts of hearbes cleere and bright airie waters it is better that we see our selues to worke about the declaring of what Distillation is aâd what things they be which may be distilled Distillation or the manner of distilling is an art and meanes whereby is extracted the liquor or moisture of certaine things by the vertue and force of fire or such like heat as the things themselues doe require no otherwise than as we see here below that by the force and power of the Sunne manie vapours are lifted into the middle region of the ayre and there being turned into water fall downe in raine True it is that the word Distill sometimes reacheth further and is taken not onely for things that are distilled by the meanes of heat but without heat also as wee see it done in such things as are distilled after a strayning manner that is to say when the purer and thinner part of certaine waters or liquid iuices is separated and extracted from the more muddie and earthie part by the meanes of a Felt or by the meanes of a piece of Cloth fashioned like a little tongue or border or out of Sand and small Grauell or out of earthen Pots not yet baked or out of Vessels made of the wood of Iuie or out of Glasse made of Fearne Sometimes likewise things are not only distilled without heat but with cold as nemely when the things which you would haue distilled are set in cold and moist places as Oyle of Tarâar is wont to be made as also Oyle of Myrrhe Dragons bloud Otters and other things But howsoeuer yet I would not haue the Mistresse of our Countrey House to busie her braine with all the sorts of Distillation but that she should content her selfe onely with that which is performed by heat True it is that it is meet and requisite that shee should know the diuersities of heat to the end she may procure such a heat as will best fit such matter and thing as shee is in hand withall or to goe about for some things craue the heat of a cleere fire or of coale or of the Sunne or of hot âââbers or of small sand or of the filings of yron or of the drosâe of Oliues others craue the heat of Horse dung or boiling water or the vapour of boiling water or of Wine boiling in the fat or of vnquencht Lime or of some Barke or other putrified thing And for this cause she shall marke and obserue foure degrees of heat the first whereof shall be called warme like water when it is halfe hot or the vapour of boiling water and in this there is no feare of anie hurt it can doe the second is a little hoter but yet so as that it may be well endured without anie annoyance or hurt such as the heat of ashes or embers the third is yet hoter than the second and so as that it may annoy and hurt one grieuously if hee should hold anie part or member therein anie long time such is the heat of small sand The fourth is so vehement as that it cannot without great paine very hardly be endured and such is the heat of the scales of filings of yron The first degree is fit to distill fine subtle and moist things as flowers and cold simples as Endiue Lettuce and such other The second for distilling of fine subtle and drie things of that sort are all fragrant or smelling things as Pepper Cinnamome Ginger Cloues and manie simples as Wormewood Sage c. The third for to distill matter that is of thicke substance and full of iuice of which sort are manie roots The fourth is proper for the distilling of mettals and minerall things as Allome Arsenicke c. By this meanes it will come to passe that the Mistresse of our Countrey House shall not haue anie thing brought vnto her out of which shee will not be able to draw the waterie humour and to distill cleere and bright waters CHAP. LX. Of the fit and conuenient time to distill in and of the faculties vertues and durablenesse of distilled waters EVerie thing is to be distilled in the time wherein it is best disposed and best fit that is to say rootes hearbes flowers and seedes when they are ripe but liuing things and the parts of them when they are of middle age as wee shall haue occasion to declare in his place Now as concerning the ripenesse of rootes hearbes flowers seedes and fruits we referre you to our second Booke where wee haue sufficiently at large laid open at what time euerie one of these things is to be gathered But it is to be noted that necessitie sometimes compelleth vs to distill drie plants and then it will be good to macerate and sâeepe them in some conuenient liquor or decoction answerable vnto the vertue of the thingâ by that means in part to renew and bring againe their youthfulnesse and to endow them with such moisture as they brought with them when they were first gathered from off the earth as we will further declare by and by As concerning the vertues of distilled Waters it is most certaine that such as
it selfe with the water and bestoweth vpon them an vnâauourie sweetnesâe which is easie to be gathered and knowne by the white residence that setleth in such waters especially if the Limbecke wherein they are distilled be new for the vessell which hath serued a long time hauing gotten by long space and being much distilled in as it were a plasterie crust or hardnesse ouer all the parts of it is not so easily altered by the vapours nor turned into Ceruse And indeed it is no maruell if the vpper face of the Lead be changed into Ceruse by the sharpe vapour of the plants seeing that Ceruse it selfe as Dioscorides testifieth is made of plates of Lead hanged ouer the vapours of vineger and spread vpon hurdles made of reedes but there befalleth no such accident to waters distilled in Maries bath for the bitternesse of their âast is manifestly perceiued as also their sharpenesse sowrenesse tartnesse harshnesse eagernesse sweetnesse and tastlesnesse if they be distilled of bitter or biting plants or yet of anie other tasts and qualities and this falleth out so because the head of the Maries bath is of Glasse which cannot infect them with any strange or vnnaturall qualitie Moreouer the waters that are distilled in the vessell called a Bladder which is made as wee haue said of Brasse as well the head as the bodie but yet ouer-laid within with Tinne are much better and of greater vertue than those which are distilled in a Limbecke of Lead because the fire of the furnace cannot burne nor infect with anie smoake the matter that is within seeing they are couered ouer and boile in water but notwithstanding they doe not throughly retaine the vertues thereof because of the mixture of the water which smothereth and dulleth their force and vertues Wherefore wee must needes commend as best the waters which are distilled in the double vessell or ouer the vapour of boyling water especially when as therewithall they are of a hot facultie It is true that amongst them that sort is better which is distilled ouer the vapour of boyling water than that which is distilled by putting the bodie containing the matter into the boyling water because it extracteth and draweth out the subtle parts therein a great deale better albeit that both the sorts thereof are excellent good neyther is there anie hurt at all in them saue onely that they are not of so long lasting and continuance as others but to helpe this in such things as need shall require it will be good to distill one and the same thing often that so you may alwaies haue them good But to come to our third kind of Instrument which wee haue called the double vessell or Maries bath it consisteth of two parts the one is a great vessell of Brasse made in manner of a Beefe-pot verie great and raysed high furnished with a couering and it is set in a furnace and containeth in it boyling water The other is the Limbecke whose bodie is likewise of Brasse so set within the couer of the Cauldron as that the one resteth vpon the other and that the one cannot be put in or taken away without the other The head thereof is of Glasse or Tinne or of baked earth in the couering of which there must be a hole made in that sort as that it may be alwaies close it would be at one of the corners thereof and the vse of it is to powre boyling water into the Cauldron when the water within the same is diminished after long time of boyling The fashion of it is as you may see here ouer the leafe There is another sort of double vessell which containeth foure Limbeckes whose bodies set within the bath may be either of glasse or tinne and their heads of glasâe besides these foure there is another standing higher than the rest and is heated onely of the vapour of boyling water which âiseth vp on high vnto it through a pipe and this Limbeck maketh a better water than the other foure All these vesselâ being well coupled and incorporated together doe rest vpon the Caldron or great Brasâe pot being sufficient large and wide and tinned ouer within and so closely set one with another as that there may not anie vapour breath out in like manner all these instrumentâ and vessels be so well ordered and contriued as that they may seeme to be but one bodie saue onely that the heads of euerie one must be so as that it may be separated from the bodie and put to againe when you haue anie need to distill water the fashion of it is such as is here to be seâne There are some that haue yet seene another sort of double vessell and that a verie excellent one whose bodie is Tinne like vnto a great Vrinall of the length of three good âeet verie wide and large below and somewhat narrower aboue The bottome or bellie thereof is set two good foot in boiling water and the top standeth out of the water a foot good and that in a round hole made in the middest of the couer of the Cauldron Vpon the top of this bodie is placed a head of Tinne couered and compassed also with another vessell of Tinne likewise and much more large this is to containe cold water running into it through a Brasse pipe or cocke it is to stand vpon the top of a shanke and that for to coole the Limbeck continually that so âhe vapours rising vp thither may thicken the better and be the sooner turned into water And because it is not possible but that the water which is contained in the vessell that compasseth the Limbecke should become hot in succession of time through the heat of the Limbecke this vessell hath a small pipe or spout at which the water so heated is vsed to be lee runne out turning the little pinne of the cocke and it is filled againe presently with cold water which is made to runne down into it from a vessel on high But to the end the labour of emptying it so oft of his hot water and putting in againâ of cold may be remedied things may be so carried as that from the vessell which standeth vpon the top of the pillar there may be cold water continually running into the vessell compassing the Limbecke and then it being once become hot may be let out as is said before And to the end that the cauldron which containeth the bath may alwaies keepe full at one measure and quantitie of water which otherwise is sure to diminish by the continuall and vehement heat of the fire of the furnace there is at the âoot of the pillar another vessell full of verie hot water which is to be conueyed into âhe bath by a cock or pipe and this water is heated in his vessell by the same fire that the bath is heated in as much as the wall of the pillar is hollow and emptie euen as low as the bottome of this vessell This
helpe forward the separation of the humour that must be distilled Sometimes the things which are to be distilled are suffered to putriâie and then afterward they are distilled yea and sometimes the verie putrifaction it selfe is the way and whole worke for the distilling of such things as wee will declare hereafter Fermentation is accomplished and performed vpon the matter of infusion alone or the whole infusion together in the heat of the Sunne in the Dogge-daies or else in some Furnace or Horse-dung it requireth manie daies continuance as foure or more and by how much this fermenting and preparing of the thing is the more substantially performed by so much the greater quantitie of water will be distilled and drawne ouâ CHAP. LXIIII. Generall precepts about the distilling of Waters AFter that the matter is in this manner and fashion prepared as we haue said there remaineth nothing more to be done but the putting of it into the Stillitorie and herein you must carrie your selfe very wisely and discreetly in obseruing certaine generall precepts for the ordering and directing of the whole worke vnto a good and perfect end First prouide that your furnaces be set in such a place as where they may not endanger the setting of your whole house on fire as that they also may not be subiect to haue any thing to fall vpon them If you distill Quicksiluer or any other such thing which hath a venimous malignitie come not neere vnto your Stills all the time of the distilling of such matter for the smoake or fume which at that time they breath out doth draw vpon a man the Palsie exulceration of the Lungs Lethargie or oftentimes sudden death as you may see by experience in such as are Plummers and employed in melting of Mettals If you distill in Glasse vessels you must make choice of such as are well baked and seasoned hauing no bubbles or knots but equall on euerie side and smooth thicke and proued before hand The coales must be throughly kindled and halfe burned before you put any thing into the Still that so the fume or yet any other noysome qualitie of the coales may not remaine to breath vpon it or at the least put some few ashes or small quantitie of sand betwixt the Still and the furnace that so the coales may not infect the water with the smoake Likewise the fire is not to be made with wood halfe rotten or that stinketh or with charcoale burned and made in a pit or of coale drawne and digged out of the earth whether they be of stone or earth for feare the stilling vessels and water should be infected and marred with the filthie and stinking vapour thereof The fire must not be hastie or headlong at the beginning as well for the safetie of the vessels which might thereby be broken taking too sudden a heat as also to the end that the matter distilled may become acquainted with the fire by little and little and that so farre as vntill the fire be come to the third degree if need doe so require You must not put into your Stills or Limbecke too great a quantitie of matter for so it might runne ouer and be cast forth againe and furthermore that vnderneath would be parched and dried away and that aboue would remaine as it was put in but it is rather the safer course to shift them oft and so by this meanes you shall haue greater store and plentie of water The water of Maries bath may not be hoter than the finger may endure to slay in it howbeit oftentimes there come things to be distilled in the double vessell for the distilling whereof if it should come to passe that the heat of Maries bath should not be vehement ynough then mixe therewith some small sand to encrease the heat of the water If the glasse still happen to cracke being set vpon the fire you shall let the spirits from euaporating if you dip diuers linnen cloathes in the whites of egges vvell beaten and applie them vpon the cracke of the glasse hot one after another in such sort that so soone as one shall be dried like a crust another be readie by and by to put vpon it and so to continue If you distill your waters in the heat of sand as many doe and that verie often or of ashes or the filings or scales of yron made in powder the bodie of the still must be armed whether it be of glasse or brasse or any other matter with verie fine ashes that haue beene sifted or with sand or with the filings of yron finely powdred in such sort as that the ashes may be higher about the glasse than the matter is within by a halâe foot good The ashes shall be placed in the vpper part of the furnace or in a place of hold made vpon the furnace and heated with a coale fire which shall be below in the bottome of the glasse The waters so distilled indure much longer than those which are distilled in Maries bath but in all other points they resemble and are like one vnto another If you haue not the leasure to make your distillation in a still and that yet you would gladly distill some certaine juice or liquor then cause your juice to boyle in some vessell and ouer this vessell set a glasse in this glasse the vapour will turne into water by this meanes vinegar is turned easily into a vvater vvhich is verie profitable for the spots and stayne of the eye especially if before the distilling of it you cause some few slips of Rhue to be boyled in white vinegar Hot things that they may proue effectuall would be distilled three or foure times putting adding vnto euerie time new matter or else to rectifie them by themselues but as for cold things such as the rose is once distilling is sufficient for by this means it holdeth still his cooling qualitie in better sort seeing the force of the fire begetteth heat and sharpenesse in things When you would distill one vvater three or foure times you must at euerie distillation diminish the heat of your fire halfe a degree and afterward a whole degree and so consequently vntill in the end you come backe vnto the first degree spoken of before and called such a heat as is but vvarme the reason is because that the matter becomming more and more subtile at euerie distillation craueth not so great a heat at the end as it did at the beginning when it is in his grosâest state and condition But it is contrarily practised in the extracting of quintessences out of any thing ãâã then the heat is to be increased and augmented more and more In all manner of distillations of vvaters you must carefully see to the seperating of the flegme that is to say the grosâest thickest and most waterie part of the humour distilled and for the doing hereof you must carefully consider of the matter
which you distill because the âlegme commeth forth sometime first sometimes the last in the distillation as in the distilling of Aqua-vitae is stayeth the last notwithstanding that it be distilled diuers times in the distilling of the most part of other things it commeth forth first as in vinegar honie and such things and the thing is discerned by tasting of the first and last distilled waters And if it happen that the flegme be not seuered in this sort as indeed it is not in some such as with which it is mixt then the next course is to set such vvaters in the Sunne certaine daies in vessells couered with linnen clothes or parchment prickt full of small holes that so the excrementous part by such meanes may be consumed and wasted or if the Sunne faile as in Winter time then you must set your vessell contayning your distilled waters in other vessells full of vvater and cause them to boyle to the consumption of the third part The distillation is to be judged to be in good state and case if betwixt the fall of euerie drop you can account to the number of twelue and hence also is the judging of the force and quantitie of the fire to be learned and fetcht If any man desire that waters should haue some smell taste or other qualitie of something as of honie cinnamome camphire muske or other like sweet smelling thing whether it be to giue such smell to the thing that hath none at all or vnto something that hath a bad and vnpleasant smell as we will speake of by and by in the water distilled of mans dung it vvill be good to annoynt and besmeare the head of the still vvith these things or else to tie vp the same in some little knot of linnen cloth and hang them at the verie poynt of the spout or pipe to the end that the vvater distilling through this matter may retayne that smell or other qualitie intended And vvhereas distilled vvaters by force of the fire are euermore seene to retaine some impressions and printes of the heat it will be good presently after they be distilled to let them stand some time vncouered in the vessells wherein you meane to keepe them hauing yet therewithall regard that neither their small nor any part of their force doe vvaste or spend and therefore to take the fittest course it will be best to set your vessell close and fast stopt in some cold place in moist sand to diminish and take away the great heat of the same Notwithstanding you must marke and know that cold waters vvhich shall be distilled in Maries-bath will haue no great need to be so vncouered but that they rather must be set in the Sunne in a glasse vessell not altogether full or else that they with their vessell be set ouer head and eares in hot sand for the space of fortie daies to the end that their flegme and thickest humour may be consumed If your distilled vvaters become troubled you shall restore them to their clearenesse by putting thereinto some one or two drops of Vinegar for euerie pint of water CHAP. LXV Of the particular manner of distilling of Hearbes Rindes Flowers and Rootes DIstilled vvaters are of diuers sorts and vertues some are physicall or medicinable as the water of roses sage marierom and such like Others are nourishing as restoratiues and many both medicinable and nourishing as nourishing restoratiues vvhereinto are put medicinable things Others are purgatiue as the water or liquor of rhubarbe if it were new and greene Others serue to grace the face and hands and to make beautifull Others for to gratifie the nose by yeelding a sweet smell as those which are drawne out of spices and sweet smelling simples vsed also to vvash the hands face and whole bodie and againe all these waters are either simple or compound but we will first speake of the simple medicinable ones Wormewood must be distilled in Maries-bath to draw out his vvater in such sort as that it may expresse by smell and taste from whence it came and for the better doing of it you must see that you distill it not verie new but somewhat dried and afterward infusing it a little in wine to distill it in Maries-bath or in hatâ ashes Mugwort Agrimonie Sorrell and such other like plants are thus distilled also but with obseruation had of the generall things specified before Thus the water of Winter cherries is distilled seruing against the stone and grauell as well of the reines aâ bladder The vttermost pilling of common vvalnuts vvhether it shale willingly or no may be distilled in the moneth of September and the water drawne from them drunke in small quantitie with a third part of Vinegar is a certaine remedie against the plague if before drinking of it you cause the partie to be let bloud it is singular good also to make gargarismes of for the vlcers of the mouth it is good also to foment goutie places withall and good to colour the haire blacke Water distilled of the leaues of the Walnut-tree in the end of the moneth of May is singular for to drie and cicatrize vlcers if they be washed euening and morning with a linnen cloth moistned therein To distill strawberries you must let them putrifie in a glasse vessell putting thereto a little salt or sugar and then afterward to extract and draw out their water which is verie soueraigne against venime as also to take away spots to prouoke the termes and drie vp weeping eyes it will performe all these vertues in admirable manner if there be mingled with it a little Aqua-vitae The inward rinde of the ash-tree being distilled doth yeeld a singular water against the plague if it be drunke in equall quantity with aqua-vite as three ãâã of either especially if the same drinke in the same quantitie be drunke againe vvithin three houres after it is good also being dropt into the eares for the noyse in them The stones of blacke cherries being broken or the kernells alone distilled make a vvater vvhich doth quite take away the fit of the Falling-sicknesse in young children presently after that there hath beene put into their mouth about an ounce The distilled vvater of new filberds drunke the weight of two drams is a present remedie against the collicke and gripings of the bellie a thing that will not failâ hauing beene proued and tried The vvater vvhich is distilled of the barke of Danewort or Elder-tree being oftentimes drunke doth euacuate and draw the vvater out of such as haue the dropsie The vvater of betonie You must stampe the leaues of betonie and infuse them a certaine time in Wine and after distill them The vvater of balme and sage is distilled in like manner The vvater of betonie is good for the diseases of the head reines and bladder The water of balme rejoyceth men keepeth away the fits of the Apoplexie and Falling-sicknesse
ounce then take three or foure Citrons and cut them in sufficient thicke slices which done infuse all this in a sufficient quantitie of rose-Rose-water for the space of three daies distilling it all afterward in Maries bath at a small fire the distillation done put thereto a scruple of Muske Water of Roses musked Take the buds of Roses and cutting out the white put them into the Stillitorie and in the middest thereof vpon your Roses put a little knot of Muske and so distill them Water of Spike Take Spike before the flower be altogether blowne and taking away all the wood from it lay it on a bed within the Stillitorie afterward lay vpon that bed a bed of Roses almost blowne and thereupon some dozen of Cloues but and if you haue not Spike then you may put Lauander in his place distill it at a moderate fire and with as little ayre as possibly you can giue it And when the distillation shall be as good as finished beâprinkle the matter with a little verie good white Wine and so finishing your distillation keepe your water in viols well stopped Damaske water Take two handfuls and a halfe of red Roses Rosemarie flowers Lauander and Spike flowers of each a Pugill of the sprigges of Thyme flowers of Cammomile flowers of small Sage of Penyryall and Marierome of each a handfull infuse them all in white Wine the space of foure and twentie houres then put them into the Stillitorie sprinkling it with verie good white Wine and scatter thereupon this powder following take an ounce and a halfe of well chosen Cloues an ounce of Nutmegs of Beniouin and Styrax calamiâa of each two drammes make them in powder The water that shall be distilled must be kept in a vessell verie well stopped There is also made a verie sweet water of cleare Myrrhe if it be new guâmie and diuided into small gobbets and set to steepe in the iuice of Roses six times as much in quantitie as the Myrrhe It must be distilled vpon hot ashes at a small fire for and if you should encrease it there would come forth oyle with the water Such water being dropped but onely one drop of it into an hundred of well or foââtaine water maketh it all to smell most sweetly Rose-water sweetened with Muske Take a Glasse-vessell of the fashion of an Vrinall that is to say wide below and straight aboue therein put twelue graines of Muske or more and stop it close with good Parchment setting it in the Sunne for foure or fiue daies then take another vessell of the fashion of the first which you shall fill with Roses dried a verie little and stamped then stop that vessell also with a verie thinne Linnen cloth or with a Strainer afterward put the mouth of the vessell wherein the Roses be into the mouth of the other wherein the Muske is luâe them well together and set them in the Sunne in such sort as that the vessell with the Roses may stand aboue that wherein the Muske is and that in some window or such other place where the Sunne shineth verie hot and by this meanes there willâ water distill downe vpon the Muske which will be good either to be vsed aboue or mingled with some other Otherwise Take twentie graines of Muske ãâã Cloues Galingall Schaenanthum graines of Paradise Mace and Cinnamome of each an ounce bray them all together and put them into a Stillitorie with a ãâã and a halfe of Rose-water then let them stand so foure or fiue daies and afterward distill them Water of Oranges Take the pilles of Oranges and Citrons when they are greene of each halfe an ounce of Cloues fiue or sixe of the flowers of Spike or Lauander newly gathered six ounces infuse all together in six pound of Rose-water the space of foure or fiue daies afterward distill them Water of Orange flowers Take flowers of Oranges and distill them in a Glasse-Stillitorie or in an earthen one verie well baked and glased hauing but a small fire you may also put vnto them the flowers of Citrons if you thinke good The water must be kept in Glasse-bottles couered with fiâe Mats and well stopped The counterfeit water of Orange flowers Take the buds of red Roses the most double that can be found but take their yellow from them make a bed thereof in the Stillitorie and aboue it another bed of the flowers of Lillies afterward againe another of Roses and then another of the flowers of Lauander and then another bed of Roses againe and betwixt euerie one of these beds cast and sow some bruised Cloues and in the middest of all make a little pit in which you shall put certaine graines of Muske or Ciuet or Ambergreece or some sort of perfume afterward distill them all at a little fire Reserue the water in little bottles couered with fine Mats and well stopped A sweet smelling water Take Marierome Thyme Lauander Rosemarie small Penyryall red Roses flowers of Violets Gilloflowers Sauorie and pilles of Oranges steepe them all in white Wine so much as will swimme aboue the said hearbeââ afterward distill them in a Stillitorie twice or thrice keepe the water in bottles well stopped and the drosse or residence to make perfumes CHAP. LXXI The fashion of distilling water for Fukes NOw albeit that a good Farmers wife must not be too bufie with Fukes and such things as are for the decking and painting of the bodie because her care must wholly be imployed in the keeping and encrease of her household-stuffe notwithstanding I would not haue her ignorant of the manner of distilling of waters for Fukes not that shee should make vse of them for her selfe but that shee may make some profit and benefit by the sale thereof vnto great Lords and Ladies and other persons that may attend to be curious and paint vp themselues Now all such waters in generall serue for three purposes The one is to smooth and keepe neat the skinne as well of the face as of the other parts of the bodie The other is to colour the haire of the head and beard and the third to make white the teeth Some of these are simple as the water of the flowers of Beanes of Strawberries the water of the Vine of Goats milke of Asses milke of whites of egges of the flowers of Lillies of Dragons and of Calues feet others are compounded of maine ingredients as you shall know by the briefe collection that wee shall make of them Water of Strawberries Take ripe Strawberries set them to putrifie some certaine time in an earthen vessell putting thereto a little salt or sugar and afterward distill them This water will cleaâse away the spots of the face and the spots of the eies caused either of hot or cold humours it will be more effectuall if you infuse the Strawberries in Aqua-vitae before that you doe distill them Water of Beane-flowers Take the flowers of
Beanes infuse them a day or two in white Wine in a Glasse-violl in the Sunne afterward distill them This water taketh away the spots of the face if it be washed therewith morning and euening The rootes of great Dragons distilled maketh a singular water to take away the prints and marks which the pocks haue left behind them so doth likewise the distilled water of the root of wild Vine of Corneflag Sowbread Costmarie Angelica Elicampane Tutneps wild Cucumbers white Onions Gentian Capers Lillies Madder Alkanet Cinquefoile Crowfoot Tasell and manie other hearbes Water of Guaiacum Take Guaiacum and cut it in small pieces infuse them a certaine time in the decoction of other Guaiacum and a third part of white Wine afterward distill them in a Glasse-Stillitorie The water that shall distill thereof is singular for the taking away of all spots out of the face especially if you ioyne with it in the distilling of it some Lillie rootes The water that is distilled in equall quantitie of the leaues of Peaches and Willowes taketh away the red spots and rubies of the face The water that is distilled in equall quantitie of the whites of egges and iuice of Limons scoureth the face and maketh it faire In stead of this water if you haue not the fit meanes to distill it you shall take seuen or eight Limons or Citrons which you shall cut into quarters and after infuse them in white Wine in the Sunne Another water Take six ounces of the crummes of white bread infuse them in two pound of Goats or Asses milke mingle them diligently together and afterward distill them Water of Snailes Take white Snailes about thirtie of Goats milke two pound of the fat of a Pigge or Kid three ounces of the powder of Camphire a dramme distill them in a Glasse-Stillitorie Water of the whites of egges Take the whites of new egges about twelue fine Cinnamome an ounce and Asses milke twelue ounces distill all in a Glasse-Stillitorie This water maketh a woman looke gay and fresh as if shee were but fifteene yeares old Water of Calues feet Take the feet of a Calfe and taking away their skinne and hooues of their hoofes cut the rest in pieces that is to say the bones sinewes and marrow and so distill them This water maketh the face Vermillion like and taketh away the blemishes of the small Pocks A singular water to make one white Take the dung of small Lizards or of the Cuttle fish the Tartar of white Wine the shauing of Harts-horne white Corall the flower of Rice as much of one as of another beat them a long time in a Mortar to make them into fine powder afterward infuse them a night in an equall portion of the distilled water of sweet Almonds Snailes of the Vine and white Mulleine and put thereunto likewise the like weight of white Honey distill all together in a Stillitorie Water of bread crummes compounded Take the crummie part of Barly bread indifferent betwixt white and blacke two pounds of Goats milke three pounds of white Wine halfe a pound of the foure great cold seeds of each two ounces of the flowers of Beanes or dried Beanes and Cich Pease of each two pound of Rice halfe a pound of the flowers of water Lillies and white Roses of each two pugillâ the whites and yolkes of twentie egges distill them all in Maries bath and the water will be a great deale more excellent if you put vnto the distillation some Venice Turpentine Water of the broth of a Capon Take of the broth of a Capon Henne or Pullet three pound of the iuice of Limons one pound of white vineger halfe a pound of the flowers of Beanes and water Lillies of each three pugills the whites of two or three egges the weight of two French crownes of Camphire distill them all This water is of a maruellous vertue to take away the spots and staines of the face and other parts of the bodie The water of Branne Take Branne the best that you can find sift it diligently and afterward temper it with strong vineger put them into a Still and cast vpon them tenne or twelue yolkes of egges distill them all This water maketh the face cleane glistening and verie faire Another water Take the flower of Beanes and water Lillies of each a pound of bread crummes Rice flower flowers of Corneflags of each six ounces of Honey a pound of white Wine and water of the fountaine of each three pound let all be well mingled together and afterward distill them in Maries bath Take the rootes of Corneflag and wild Cucumbers of each three pound of the rootes of Holihockes and Lillies of each two pound of ripe Grapes halfe a pound of Beane flowers and leaues of wall Pellitorie of each a pugill of water Lillies and Mallowes of each a handfull of the crummes of Barly bread a pound infuse it all in white Wine or in the household store of Goats milke putting to the infusion halfe an ounce of the rootes of Turneps and of the foure great cold seedes another halfe ounce of the vrine of a little girle halfe a pound let all be distilled together This water is singular good to take away freckles scarres the prints of the small pockes and all other spots of the skinne A water vsed amongst the Ladies of the Court to keepe a faire white and fresh in their faces Take a white Pigeon a pint of Goats milke foure ounces of fresh Butter foure pugills of Plantaine and as much of the roots and leaues of Salomons seale ãâã ounce of Camphire halfe an ounce of Sugar candie and two drammes of Alloâe let all settle together and afterward distill it Another wâter Take of the crummes of white bread two pound of the flowers of Beanes one pound of white Roses the flowers of water and land Lillies of euerie one two pound of Goats milke six ounces and of the flowers of Cornflag anounce distill all this water is good to keepe the hands cleane and white Take Cowes milke in the moneth of May in other moneths it is not worth aniâ thing two pounds foure Oranges and fiue Citrons Roch Allome and fine Sugar of each an ounce cut the Oranges and Citrons into small quarters and infuse them in milke afterward distill them all this water is good to keepe the colour neat fresh Take a certaine number of egges the newest you can get and lay them to steepe in verie strong Vineger three whole dayes and nights afterward pierce them with a pinne in such sort as that you may cause all the water that is within them to come forth and then distilling this water you shall find it excellent to beautifie the face Likewise to wash the face with the water of Almonds or Sheepes or Goats milke or else to lay vpon the face when one goeth to sleepe a white Linnen cloth dipped in these
pound of water will be ãâã They must bee brayed sufficiently small put into the gourd and dealt with as seedes and hearbes are dealt withall The Oyle commeth forth first and afterward the water Spices and aromaticall things are distilled after the same manner that seedes are but in their distillation mingle not Wine or Aqua-vitae as some doe but onely pure fountaine water for Wine and Aqua-vitae rise vp presently without carrying wiââ them the vertues of the aromaticall things whereas the water riseth noâ vp without taking with it the aromaticall things The Oyle of Nutmegs swimmeth aloât and so doth that of Mace For to distill Oyle of Cinnamome in excellent manner Bray a pound of Cinnamome in such sorâ as that it may goe through a sieue but beat it not all to powder put it in a gourd and powre vpon it water of Buglosse Borage Endiue and Balme of euerie one halfe a pound let them stand together foure or fiue daies in the vessell well stopt then out of this gourd powre them into another gourd and set this gourd in an earthen pot with sand betwixt the pot and it and so set them both in the furnace first make a soft fire but after make it greater by little and little after that there is a measure distilled out after this manner take it away as the best for that which ãâã loweth is of a great deale lesse vertue than the first but yet may be kept to ãâã new Cinnamome in After the same fashion you shall distill Cloues Pepper Angelica Galanga c. See in our secret remedies CHAP. LXXXII Of the manner of extracting Oyles out of Wood. FOr as much as the oylie substance of wood is more âenacious and clammie by reason of the slyminesse thereof therefore the extrâcâing of the âame is diuers from that of hearbes and seedes and is not ãâ¦ã but ãâã greater cost and drawne and gathered with greater ãâ¦ã and industrie than those of seeds and plants which we haue entreaâed of before know well that some doe accustome to draw Oyles per desâânsumâ as they vse ãâã call it in two vessels of earth set one vpon another and a plate of yron with a hole in it betwixt them both but such Oyle is nothing worth and tasteth for the most part of I cannot tell of what adustion but the best is to draw it per ascensum that so you may haue that which is excellent good faire and penetratiue the manner is such Make your furnace of matter and forme as aboue sauing that in the vppermost part of it you must haue a cleft or open place for the more easie placing and disposing of the necke of your vessell The vessell shall be fashioned like a Bladder Corner or bagge of a Shepheards Pipe called of the Chymists a reâort it must be of glasse or else of earth and varnished and leaded within and of such bignesse as that it may containe a dozen pound of water hauing a necke of a foot and a halfe long or a foot long at the least and bending downeward It is to consist of two parts the one of them stretching from the bellâe of the said bladder forward some six fingers long and for thicknesse so made as that ones hand may goe into the orifice of it to make cleane the said vessell within and the other growing euer lesse and lesse euen vnto the end must be made to ioyne with the former part by the meaâes and helpe of some fastening matter as glue or cement of Bole-armoniacke and yet in such sort as that they may be set together and taken asunder when need shall require This is the figure and shape A The Retort of glasse or earth vernished within and leaded B The orifice of the Retort for the taking in of matter into the bellie and bodie and for to giue way also for the making cleane of the said bellie and which for that purpose must be made larger than it is pictured here for else the hand cannot enter into it C The other part of the Retort into which must be inserted the nether part of the Retort which must haue a ring about in the place where the two parts shall be cemented and luted together D The Pipe which must be narrow and sharpe-pointed to the end it may be inserted and put into anie sort of glasse-violl or bottle If you haue not the benefit of a furnace you shall place the Retort in fit and conuenient sort within an earthen panne or in stead thereof in a vessell or pot of yron good and wide and filled with sand or ashes or without anie thing in it and that vpon a brandrith if there be need of vsing a verie great fire as we see it daily practised amongst the Apothecaries Wherefore to draw oyle out of oylie wood you must first make it small and bring it into pieces in such sort as Turners doe with turning of wood and not with anie Saw or anie other edge-toole neither yet must you make it like powder for in boiling it would too lightly and easily rise and swell as also those gobbeâs and lumps which are cut by edge-tooles or other instruments doe hardly and with great difficultie yeeld anie oyle put into the Retort two pound of this wood diuided into pieces after the manner of the Turners and as much Aqua-vitae for the steeping and infusing of it let them infuse together certaine daies This Aqua-vitae by reason of his subtlenesse pierceth more easily than any other liquor and likewise without any difficultie separateth and forcibly draweth the oyle from his proper subiect and yet in the meane time in neither changeth nor corrupteth any manner of way the nature of the said oyle because it draweth neere vnto the temperature of oyles which is the cause why we mingle with the wood Aqua-vitae rather than common water howsoeuer I do not any thing doubt of the maner before described about the distillation of oyles hearbs seeds in which is vsed the vessell of Copper with a head powring thereinto some cleare fountaine vvater as though it could not be verie certaine and profitable for the extracting of oyles of vvood vvere it not that vve doe âeare more than any thing else the ouer great and vehement boyling thereof proceeding of the disagreement of the drinesse of the matter and moisture of the vvater vvhich might hinder the course of our distillation Adde hereunto also that such kinds of oiles can hardly rise to the inner top of the head if we see this fashioned copper vessell When as the vvood hath beene sufficiently infused place the earthen pan in the vppermost part of the furnace vpon the barres of yron set the retort within this earthen pan with sand in the emptie spaces betwixt as also couered ouer vvith sand cause the necke to passe through the cleft made in the vppermost part of the furnace and to turne downeward towards the receiuer into the mouth vvhereof it must
and therefore I vvill wade a little further in this art and shew you the maner of taking of all sorts of fish by the angle which is the most generous and best kind of all other and may truely be called the Emperor of all exercises To speake them first of this art of angling or taking of fish with the angle you shall vnderstand that it consisteth in three especiall things that is to say in the instrument which is the angle in the intisement vvhich is the bait and in the true vse of them both together vvhich is the seasons and times of the yeare fittest for the sport To speake then first of the angle-rod it must be generally of two peeces but particularly as for the pike or other greater fish it may be made of one entire peece the substance of the stock would be a vvel grown ground Wiâchân an elme or an Ewe or a hasel and the top would be of hasel or Whale-boneâsome anglers vse to compound their rods of many peeces as those which are made of cane wherein one joynt is applied into another but they are more for pleasure than any generall profit To these rods doe belong lines made of the strongest and longest horse-haire which can be got nor are thây to be gotten of leane poore and diseased jâdes but such as are faire fat and in âul strength and if conueniently you can it is best euer to gather them from stoned horses and not from mares or geldings of haire the blacke is the vvorst the vvhite and gray best and other colours indifferent your smallest lines vvould consist of three haires and your bigger of seuen if amongst your haire you mixe a silke-threed or two the line vvill be the better and stronger you shall twist your haires neither too hard nor too soft but hold a mediocritie so as they may twine and couch close together and the ends you shall fasten together vvith a fishers-knot vvhich is your ordinarie fast knot foulded foure or fiue times abouâ both vnder and aboue to make it from loosening in the vvater for the length of your lines they must answer to the places in which you angle some being foure fadome some sixe and some more according to the length of your rod or the depth of the vvater your lines though their naturall colours as being vvhite or gray is not amisse vvould yet sometimes be coloured of other colours according to the seasons of the yeare for so the shadow of them vvhich is most daungerous will least scarre the fish and soonest inâice them to bite and of these colours the Water-greenâ is the best yellow next then russet darke browne or tawnie To die your lines of a Water-greene you shall take a pottle of Allome-vvater and put thereinto a handfull of Marigolds and let them boyle vvell till a yellow ãâã rise on the top of the vvater then take the quantitie of halfe a pound of greene coperas and as much of Verdigreaâe beaten to fine powder and put it vvith the haire into the vvater and so let it boyle againe a little space and then set it in some ãâã to coole for the space of halfe a day then take âut your haire and lay it vvhere it may drie This colour of Water-greene is good to angle with in all clayie vvaters from the Spring till the beginning of Winter If you vvill haue your haires yellow you shall take Allome-water as beforesaid and Marigolds and boyle them therein adding thereto a handfull of turmerick or for want thereof so much of green Walnut-leaues and mixing it with the vvater steepe your haires therein a day and a night then take them from them and drie them these yellow coloured lines are good also to angle with in cleare water if they be full of weeds âedge and other water flowers for it is not vnlike to the stalkes thereof and the time best from Michaelmas till Christmas To make your lines russet you shall take a quart of Allome water and as much strong lee then put thereunto a handfull of soot and as much Browne of Spaine then when it hath boyled well an houre or two set it by to coole and being cooled steepe the haires therein a full day and a night and then lay the haires to dry This colour is good to angle within deepe waters whether they be riuers or standing pooles and are best to be vsed from Christmas till after Easter But if you will haue them of a darke browne colour then you shall take a pound of Vmber and halfe so much soot and seeth it in a pottle of Ale a good space then being coole steepe your haires therein the space of foure and twentie houres and then hang them vp to drie and if the colour be not darke ynough you may adde a little more of the Vmber and it will darken it These lines are best to angle with in blacke and muddie waters whether they be standing pooles or running streames and will endure all seasons of the yeare Lastly to make your lines of a âawnie colour you shall take lime and water and mixe it together and steepe your haires therein halfe a day then take them forth and steepe them double so long time in Tanners ouze and then hang them vp to dry These lines are best to angle with in ãâã and heathie waters which are of a reddish or browne colour and wil serue for that purpose all the seasons of the yeare Now if with this colour or the greene you mix a siluer thred it wil not be amisse and with anie of the other colours a gold thred they will be much better to angle withall Also you must remember to make at each end of your lines good bigge loopes the one to fasten to the top of your rod the other to the hooke-line which commonly is not âboue a foot long at the most To these lines there doth also belong Corkes or Floats which you shall make in this manner Take of the best and thickest Corke you can get and with a fine rape âââing pared it cleane cut it into the fashion of a Peare bigge and round at the one end and small and sharpe at the other euer obseruing according to the bignesse of your line to make the bignesse of your corke as for a line of three haires a corke of an ynch or little more long and to the bigger lines bigger corks through this corke you shall thrust a quill and through the quill the line The corke serueth onely to let you know when the fish biteth therefore the lesse it is the better it is for it onely giues the lesse shadow prouided that it be euer in your eye for though some Anglers will fish without corkes yet it is not so good nor so certaine In placing your corke vpon your line you must put the small end downeward and the bigge end to the topward Now there be some Anglers which make their corkes of the fashion of
more worth than the other so that the hindes let not to say That they had rather eat the huskes or stalkes of beanes sowne in due time than the beanes themselues of three moneths old because they yeeld more fruit and haue a greater and better stored graine But at what time soeuer you sowe them you must haue speciall regard to sowe them all about the fifteenth day after the change of the Moone because that in so doing thây will be the beâter loaden and because they will not be so much assailed of little vermine as and if the Moone were new The day before they be sowne you must steepe them in the lees of Oliues or in water of Nitre to the end that they may beare the more fruit be more easie to boyle and not to be subiect to be eaten of Weeuils or Larkes They must likewise reape and pull them vp in the new of the Moone before day and after leaue them in the ayre to drie and thresh them out before the full Moone and afterward carrie them into the Garner for being thus ordered vermine will not breed in them Againe they proue more profitable being planted than sowne in a good ground that is well dressed tilled fatted and manured vvhich said ground if it be sowne the yeare following with Wheat will yeeld a more copious and plentifull haruest in as much as Beanes doe fatten a ground more than anie other kind of Pulse If you would keep them long you must sprinkle them with salt water but if you meane to boile them you must bee sure to keep the salt from them because salt-salt-water doth harden them they must not be left in the cold aire for the cold also doth make them the harder to boile To keepe them from being euen of wormes they must bee annointed or rubd ouer with oile-oliue one after another vntill such time as they be well liquored with this oile The flowers of Beanes notwithstanding that they be of a pleasant and delightsome smell doe hurt a weake braine and such a one as is easily carried away and ouercome And hereupon it commeth to passe that there are a great number of fooles when Beanes are in flower Thus much for the French experience of Beanes which doth indeed more concerne the Garden-Beane than those which are continually in vse amongst Husbandmen Therefore to come to the profit and true knowledge of the husbanding of Beanes you shall vnderstand that they are onely to be sowne in a rich stiffe ground that is verie fertile as namely the black or blew clay for in other earths they âoy but a little and they will grow with one eaâing onely which would be done at the beginning of Ianuarie vpon such earth as hath borne Barly before or else vpon greene-swarth which hath not been plowed long before it must be plowed deep and haue a great furrow turned vp then you shall let it lye till it haue taken frost and raine then vpon the next faire season being about or soone after S. Valentines day you shall sowe it and harrow it As for the weeding of Beanes it is to no purpose for they are of themselues so swift of growth that they will out-grow all weedes And if they haue anie Pease mixt amongst them which should euer be for it is the surest seed they will smother vp and destroy all sorts of weedes They are because of their vpright growing better to be mowne with sythes than cut to reapt with hookes they aske little withering for so soone as the cod turnes blacke the stalke dryes The vse of them is principally for prouander for Horses or to mixe with Barley Wheat or Rie to make bread for hind-seruants or for hunting or running Horses but then commonly they are vsed simply of themselues or else mixt with Wheat onely for the mixture of Barley or Rie is not good for Horses of that nature except for some cause physicall as to keepe them soluble in their bodies and so forth The Garden-Beane is good for men to eat being boyled and mixt with butter vineger and pepper or for want of butter with oyle-Oliue The cods also are a verie good food being boyled whilest they are greene and tender Lastly the water which is distilled from the flowers of Beanes is good to take away the morphew or spots in men or womens faces Small Peason SMall Pease are no lesse profitable for the fatting of ground that is leane than Lupines It is true that if you looke to haue good store of them and well-codded you must sowe them in fat and warme grounds and in a temperate and moist time as in Februarie or March and sometime in September in the increase of the Moone and yet it is hard for them to endure and hold out the Winters cold for they alwaies desire the full fruition of the Sunne and doe grow a great deale the fairer when they doe enioy it accordingly and when also they are borne vp to that end on stickes rather than let fall flat to the ground to creepe vpon it they must be sowne thinne because their stalkes doe spread themselues further than anie one other kind of pulse They are verie subiect to be eaten within of Wormes and yet those which are so eaten of Wormes are better to sowe than the other which are whole and sound For this cause if you will preuent the Wormes that they may not hurt and hinder your corne sowe Peason first in the place It is true that for the better growth and prospering of them the thicke and grosse seed is most conuenient to be sowne especially if it be laid in water to steepe therein a night because thereby they grow the more easily and lose some part of their saltnesse in being steept by which meanes they recouer their naturall verdure againe They must be gathered in the decrease of the Moone presently vpon their being ripe for else they drie vp and fall out of their swads The earth wherein they are sowne standeth in need but of one earing Cich Peason CIch Peason doe likewise grow in fat and moist places they must be sowne in a rainie time they doe greatly load and burthen the earth and for that cause are neglected of the wiser sort of husbandmen Notwithstanding if you will sowe them you must steepe them in warme water a day before that so they may grow and put forth of the earth the sooner and greater Some to haue them grow the fairer doe steepe them and their cods in nitrous water To keepe them that passengers and other folke may not gather them to eate when they are ripe you must water them fiue mornings together before the Sunne rise with water wherein haue beene steeped the seedes of wild Cucumber and Wormewood and the dew within fiue daies after will haue taken away all the bitternesse thereof Such practises are likewise good for to be vsed about small Peason and Beanes The vse of them is good for such as are
slow to performe the act of carnall copulation and especially to carrie away grauell and to breake the stone as also for such as haue weake lungs and low and weake voices They are also good against melancholie and doe cut off troublesome thoughts and cogitations and put in place thereof iollie conceits and merrie moodes and then they being laid forth in the Moone-shine when it is in the encrease and before the Sunne rise they must be sprinkled with oyle-Oliue afterward steeped in warme water to soften them and lastly boyled for to be eaten The way to vse them is rather to suppe vp their broth made with the rootes of Parsley than to eare the Peason Small Cich Peason SMall Cich Pease called of the Latines Cicercula must be sowne in fat places and in a moist time as in Ianuarie or Februarie they doe lesse harme to a field than anie other pulse but for the most part they neuer come to profit for when they are in flower they cannot abide drowth nor anie strong Southerne windes at such time as they leaue flowring Great wild Tare and bitter Fetch THe great wild Tare and bitter Fetch doe desire leane places and such as arâ not moist for sometimes by putting forth too freely and growing too much they ouerthrow themselues They may be sowne in Autumne or in the end of Ianuarie and all the moneth of Februarie but not in March because if it should be sowne in this moneth it would hurt the Cattell especially Oxen troubling them in their braines Fetches THere are two seed-times for Fetches the first when they are sowne for to feed cattell and it is about the fifteenth day of September the second in Februarie or March and this is for to make bread of for to eat being mixt with other corne both of them may be sowne in vntilled grounds but it is better when they are sowne in grounds that haue had their three earings This seed loueth not the dew and therefore it must be sowne two or three houres after Sunne-rise when all the moisture thereof is spent and consumed either by the wind or by the Sunne and it must not alone be sowne but it must also be couered the verie same day because that if the night should come vpon it and wet it but a little before it were couered it would quickly become corrupt and putrified The ground wherein it is sowne needeth not anie more than one earing and when it is sowne it needeth no weeding In anie case it must not be sowne before the fifteenth day of the Moone for otherwise the Snailes will annoy it In like manner it must not be sowne neere vnto anie Vine or Orchard or anie place where there are trees growing because it draweth vnto it the iuice of such plants as be neere it and yet the Fetch doth not make the ground leane but rather fat and that it is so appeareth because that so soone as the Fetch is taken away out of the fields there may Peason Millet or anie other sort of Pulse be sowne Panick HE that would sow Panick must make choice of a light grauellie sandie or stonie ground and such a one as is situate amongst hills and on the tops of hills and yet whereas there is no little resort of water for that it being hot by nature groweth and putteth forth more easily than Millet It must be sowne in Summer and it groweth so speedily as that it may be mowen within fortie daies after that it is sowne The inhabitants of Gascoigne make bread thereof but it is verie vnpleasant because it is verie short and apt to câumble away euen like ashes or sand The Perigordians frie it with butter or oyle others eate it with milke or meat-broth Fenugreeke Cummin and Mustard-seed FOr the sowing of Fenugreeke you must make choice of such ground as you would for the Fetch which you must not cut the second time seeing the first if it be done thicke and small and not deepe will serue for if the graine should be couered aboue foure fingers it would not be able to sprout and spring vp and therefore the plough and harrow both must goe but lightly ouer it The meale of Fenugreeke with Brimstone and Nitre doth take away the freckles of the face If you mingle it with a fourth part of the seedes of Cresses in vineger it will proue a singular remedie for the falling of the haire called Tinea If you boile it in honied water putting thereto some Swines grease it will resolue the swelling of the testicles hands feet and vnder the eares and is profitable against the wrenches of ioints The decoction thereof drunke oftentimes doth infinite good to such as haue beene troubled with an old cough and likewise for the vlcers of the breast for the distillations and rhewmes falling vpon the eyes you must wet clothes in the decoction of this seed and apply them vnto the browes And as for Cummin and Mustard-seed wee haue spoken of them in the second Booke Medick fodder or Snaile-clauer THere is not either anie Pulse or other feeding which is more agreeable or more precious for the feeding of beasts than Snaile-clauer called in French Sainct foin for that it may seeme to spring out of the earth and as it were of a more speciall fauour from God not onely for the nourishing and fatting of heards of cattell but also to serue for Physicke for beasts that are sicke and in that respect it is called of the Latines Medica Some call it Burgundie hay because the Burgundians ãâã beene alwaies verie carefull for the sowing and tilling of this hearbe The inhabitants of Picardie call it Foinasse and manie haue giuen it the name of great Trefoile Howsoeuer the name goe the benefit of this grasâe is so great as that euerie casefull husbandman ought continually to reserue the better part of his grounds to bee sowne therewith Make choice therefore of the sowing and growing of great store of this grasâe of an euen ground that is verie cleane and fat easie to be plowed and which hath had three earings before it was sowne as also which hath beene well dunged well harrowed and digged and delued rather in the decrease of the Moone than plowed with the plough beginning the worke in Iune afterward in August October December and Februarie to the end that the weedes that are in the ground may bee sufficiently killed as well by the heate of Summer at the cold of Winter After that you haue made the ground well pleasing and fit by such industrie beginne to sow it in the end of Aprill during the new of the Moone and toward the latter end of the day for being watered by the dew of the night it will spring more speedily and easily out of the earth than and if it were sowne in the heat of the day because it would be burst continually and would come but to small effect and profit You must not bee niggardly in sowing of it for
that end doth become blacke and turneth into a darke and obscure colour This line after it hath receiued braking and the first hackling you shall take the strickes and platting them into a plat of three make a good bigge roule thereof and put it into a smooth and round trough made for the purpose in the same manner as you beate hempe so you shall beate this flaxe till it handle as soft as any silke then vnplat the strickes againe and heckle it through the second heckle the which must bee much finer than the first which done plat vp the strickes againe and then beat it the second time and then vnplat as before and heckle it the third time through the finest heckle that can bee gotten then spinne this âow and it will make you yarne either for Lawne Holland or Combricke or for the finest sisters thred that can bee sowed with as for the hurds which doe fall from the heckle you shall haue a great and diligent care to keepe them light and loose for by reason of the much beating they will bee exceeding soft and apt to clotter together and abide in lumpes and in the drawing of the thred it will handle very woollie yet bee well assured that from the first hurds you shall make a most exceeding fine mydling from the second a very fine lynnen and from the third a pure good holland Many other labours are bestowed vpon flaâce but in this alreadie rehearsed consisteth the whole art of the huswife yet herein by the way is to bee noted that euer before you beate your flaxe you shall bestow great drying of it letting it stand each seuerall time at the least foure and twentie houres within the aire of the fire before you beate it for drying causeth it to breake Out of the seed of line you may presse an oyle which will neuer ãâ¦ã so cold it is vsed of Physitions Painters and many other sorts of workemen It is singular good to soften hard things for the paine of the hemorrhoides chape and tumours of the fundament called Condylomata being washed in rose-water it ââreth burnings it is maruelous good in plurisies if so be that it be ãâ¦ã is old heateth and procureth vomite Nauets and Turneps NAuets and Turneps delight in a light and fine would and not in a ãâ¦ã sad ground and yet turneps grow better in moist groundâ ãâ¦ã on the tops and sides of hills in drie and pettie grounds such as those are which are sandie and grauelly Howsoeuer it is the ground where they are sowne must haue beene oftentimes turned and cast harrowed and dunged for by these meanes they will not onely grow well but the ground after that they be gathered being thus prepared will bring forth fairer corne Turneps are sowne twice in the yeare in Februarie and in August in a well manured ground and you may not suffer them after that they haue gotten some little growth to put vp any further out of the earth for and if they should still grow more and more aboue the earth their root would become hard and full of small and little holes See more of nauets and turneps in our second booke CHAP. XIX Aduertisements concerning corne and pulse WIse and prudent husbandmen must not plow their groundes cut their vines or prune or haue any dealing about trees from the eighteenth day of Nouember vnto the seuen and twentieth of December Sow your corne as soone as you can and stay not to sow it in the Winter Neither doe you euer sow the corne which grew in a fat soile whether it bee wheat or rie or any other such in a leane and barren field but rather sow that corne in a fat and fertile soile which grew in a leane and barren ground and to be briefe sow in a well conditioned ground that which was growne in an ill conditioned ground In sowing your seed see that your hand auswere your foot and standing vpon your feet see that your right foot especially be moued when your right hand doth moue In sowing of wheat you must cast it with a full hand or by handfuls but in sowing barely rie oats and many other kindes of graine especially such as is shut vp in huskes as millet pannicke and rape seed must be sowne and cast into the earth with onely three fingers To preuent the frost that it may not hurt the corne that is sowne especially such as is sowne in cold grounds as those which are most subiect vnto frosts you must cast and spread lime vpon the said grounds before they besowne or else which is better mingle a sixt or eight part of lime amongst the corn which you meane to sow and so sow them together To keepe your seed from being eaten of birds mice or pisâyres water it before you sow it with the iuice of hoâse-leeke or according to Virgils aduice with water wherein nitre hath beene infused To cause peason beanes and other pulse to be tender and easily boyled you must lay them a day before they bee sowne in water vvherein there hath beene nitre dissolued or else to mingle amongst them in fowing of them some dung and nitre and if notwithstanding after all these meanes vsed they cannot yet be well boyled then put into the pot wherein they are boyling a little mustard seed and in a short time they will relent and seeth in peeces Beanes being sowne neere trees cause their roots to drie and wither beanes will keepe long if you water them with sea water notwithstanding that they will not boile any thing at all in salt or sea water Cich peasâ will become greater if you infuse them in warme water before they be sowne or if you steepe them in their cods in vvater vvherein nitre hath bin infused if you vvould haue them earely sow them when you sow barley Lentils will grow very faire if they be infused in their cods in warme water with nitre or if they be rubd ouer with drie ox-dung before they be sowne You must not sow millet thicke if so bee you would haue it good for examples sake a handfull is enough to sow halfe an arpent withall for if you should ãâ¦ã more you must but pull it vp when you come to the weeding of it Sow your lupines before all other kinds of corne without staying or ãâ¦ã raine before they flowre you may put oxen in amongst them and ãâã all the other sorts of herbs they will eate but they will not touch or come neere vnto the ãâã because that they are bitter you may make them sweet if you steepe them three whole dayes in sea and riuer water mingled together Sow all manner of pulse in the increase of the Moone except peason and gâther them as soone as they be ripe for otherwise their cods will open and the ãâã fall out Gather seeds and all manner of graine in the change of the Moone if you would haue them to keepe and doe with them as
wee haue said before If you haue need to sell corne sell it in the increase of the Moone and not at any other time because at such time they grow and become bigger in the garner then they are woonâ to bee at other times CHAP. XX. Of the Bake-house IN vaine should the husbandman toyle himselfe in tilling his ground so carefully according to the forme and manner which we haue before described and in like carefull sort to gather in heape together and keepe his corne if hee hoped not for some fruit and profit of his paines and labours But what that profit is which he receiueth of his corne I ãâã my selfe vnto the sale which hee may yearely make vnto foreine and strange ãâ¦ã as whereby there redoundeth vnto him an incredible summe of money Witnesses in this point may be the infinite number of rich husbandmen in France and namely in Beauce Brie and Picardie who liue in better estate and fuller of money than many great Seigneours and Gentlemen and I referre my selfe likewise vnto the diuers sorts of bread which they make of their corne for the feeding and sustaining of themselues and their families as also their cakes cheese-cakes custards flawnes tartes fritters and a thousand other prettie knackes and daintie conceits which may be made and wrought of the meale which their corne yeeldeth And yet further I report me to the beere which standeth in steed of wine in the countries where the vine cannot beare fruit made commonly with wheat and barley And lastly to the sale of bread which hee may practise and vse euery day whithout any whit disaduantaging himselfe as wee see in the husbandmen of Gonesse neere to the Citie of Paris Now therefore seeing that matters stand in this sort me thinkes it should bee an vnseemely thing not onely for the farmer but also for the Lord of this our farme to vse to send to the towne or else whither to buy bread custardes ãâã cakes tartes beere and other such necessarie things for the food and ãâã of his house either yet to borrow of their neighbours strangers as bakers paste-cookes and brewers for the vse or to bee beholden vnto them for any of ãâ¦ã when they stand in need of them For it is my intent ând ãâ¦ã countrie house should bee another Pandora furnished and flowing with ãâã all manner of good things and commodities in such sort as that the neighbour townes might haue recourse and seeke vnto it in cases of their ãâ¦ã but without taking or receiuing any thing at their handes but ãâã as the price and sale of the wares shall amount and come vnto which ãâã sendeth and furnisheth them withall day by day I ãâã therefore ãâ¦ã a baker panter worker in pastrie and a brewer when need shall be ãâ¦ã that he should not be ignorant of any thing which might helpe to keepe sustaine and inrich his house Whereof Bread is made ANd to the intent that I may enter into my purposed matter of the Bake-house I doe not here intend to crie or search out who was the first inuenter of Bread-making or what meates were in vse amongst them of auncient time before the making of Bread was found out or whether it was the man or womans labour to play the Baker these I leaue to such as make their whole profession that way to discourse of contenting my selfe to teach and instruct my Farmer what graine or corne hee may imploy and vse for the making of bread For certaine there may be bread made of all sorts of corne but not of all sorts of graine for Pulse as we call them that is to say such graine as is inclosed in coddes or huskes and which are not cut downe with Sythe or Sickle but gathered by plucking them from the earth by the rootes as Pease Beanes Rice Lentils great Cich-pease small Cich-pease Lupines Fasels Fetches Fenugreeke and other such like are not fit to make bread of except in time of famine and when as other corn doth âaile altogether or else fall to be exceeding deere according as wee see in such times of hard distresse bread of Oats Barley Beanes Rice Millet and Pannicke for such I haue seene in Perigord yea of Bran Fishes dried in the Sunne Acornes Chesnuts and Ferne rootes for such haue I seene in base Britaine or which is more of Brickes Tiles and Slates as is reported to haue beene made by the inhabitants of Sancerra who during the time that they were besieged did make and eate bread made of Slates Of Corne and of such differences and sorts of the same as will make good bread THe excellentest wholsomest and best kind of graine for to make bread of is corne of which as there are many differences and diuers sorts according to the regions countries grounds and soiles where they grow according to the industrie of the husbandman so likewise there are diuers sorts of bread made differing as well in sauour and taste as in maner of nourishing Therefore that you may be able to make your choise wisely of all sorts of corne of euery countrie that is fit to make bread of you must see that it be thicke full grosse massiâ firme of colour somewhat inclining to yellow cleane yeelding great store of cleane and white meale which being sâeept and boiled in water doth quickly swell which being newly threshed commeth presently from the sheafe for that which is old threshed although it be drier than that which is new threshed as also more light apt and ready for to make meale to keep in ââale notwithstanding the bread is not of so pleasant a taste seeing it hath lost a greât part of his well relishing iuice and hath gotten as it were another nature by the alteration of the aire for certainly euen so deale the Corne-Merchants who well bethinking themselues at what time to sell their corne doe not thresh it before the very same moneth wherein they meane to sell it and as on the other side the Baker will not buy if possiâly he may choose any other corne to make good bread of than that which being new threshed commeth fresh from the shease The excellentest corne in all France and which they vse most in Paris are those sorts which comâ out of Beauce France Briâ Picardie Champaigne and Bassignie in Burgundie howsoeuer also these in Berreâ Poictou Zanctonges ââgoulmois Limoges Normandie Liâagne Languedoc and Auuergne be not altogether to bee reiected The corne of Beauce maketh a faiâer shew than the corne of any other countrie because it is growing in a fertile and a fat soile and such a one aâ iâ not drie and it hath in it a band which sheweth great when it is in bread althoââgh there ãâã lesse quantitie of paste The corne of France hath a shorâââ and ãâ¦ã that ãâ¦ã because it groweth in a ground neither too fat noâ too leane but indifferent so that the bread that is made thereof is not of so great shew
THe quantitie of bread that euerie man ought to eat euery day cannot ãâã and strictly bee set downe with regard had to the time for in Winter men eate more than in Sommer age disposition of the bodie euerie particular ãâã maner of liuing and the custome of the countrie or place without the omitting of ãâã other circumstances It is true that Courties Chanons Monkes and Schollers of Colledges do keepe and obserue some rule that way but not so constantly but that it may bee broken as occasions may be offered which may perswade either to vse more or lesse The diuers vses of bread BRead is diuersly vsed but the two most common waies are to eat it either alone or with other meates whereunto it serueth not onely as wee haue said before in steed of a sauce that is full pleasant and delightfull but also to correct their vices and faults if they haue any and to helpe and strengthen their properties and vertues in so much that all meate is wholesome and healthfull if it bee accompanied with bread Sometimes it is tosted being cut into diuers thin shiues for to eate after all other meate for the drying of the stomach that is too moist and to hinder especially in fat folkes that the meat which they haue taken be not so sodainely dispersed into all the seuerall parts of the bodie Some say likewise that tosted bread being often eaten doth make fat folkes leane and consumeth such flegme as may be gathered in the stomach and being eaten all drie in a morning fasting it likewise drieth vp and stayeth all manner of rhumes and humours falling or gathered into any part or member whatsoeuer This is the cause why Physitians appoint bisket bread for such as are troubled with rheumes and distillations Some vâe tosted bread steept in Wine vvith sugar and cynamome to procure an appetite vnto a dull stomache either in sickenes or in health Some do make sippeâs or small ââices as they call them of bread dried vpon the coales which they steepe an houre or more in Water and Wine and after force them through a strainer or temze adding thereto the powder of some small spice and so make very pleasant sauces therewithall Washed bread is a meate very profitable for the health in as much as it giueth a light kind of nourishment vnto the bodie without making of any obstructions and this because the washing of it doth wholly take away the heauines and clammines belonging vnto the earthie parts thereof and so maketh it light and altogether airie That this is true you shall find by experience because that if you cast it into the water it swimmeth a loft like a peece of corke and againe if you weigh it after that it is washed you will wonder at the lightnes of it for indeed you shall find it not to be so heauie by the halfe Old men of auncient time did cut it in slices and washing it in water made great account of it in sharpe agues and such other diseases because it is of smal and light nourishment according as is required in such sicknesses and in these dayes we make no lesse account of it saue that we vse not to wash it in water but in the broath of meate as of veale or capon possibly because of the daintines of this age or else for the parties feeblenes sake which it may bee falleth out to be greater than it was in the bodies of those which liued long a goe In steed of this washed bread we vse a sort of bread which we call Panade or a cooling bread which is thus prepared They take and crumble small the crummie part of a white loafe not new but old baked or they grate it very small after which they steepe it certaine houres in warme water or in cold water changing the same three or foure times and in the end boyling it at a small-coale fire in an earthen pot with buttered water or some other fat put thereto They that will make it after a finer fashion steepe it and boile it in some capon broth or the broth of a pullet or some other such like meate stirring it a long time and oft with a spoone this Panade is good for such as are troubled with long diseases as also for such as are in health but are troubled with crudities vpon their stomach of what cause soeuer they come as also for them that haue but bad digestion but chiefly good for such as by exquisite diet do go about to cure the pox This Panade doth not heat as bread doth of it selfe not being washed or prepared thus in Panade The meale of Amydon made in bread or pap-meat doth nourish in like manner that Panade doth Wee haue set downe before how Amydon is to be made Young children that sucke in like manner may be fedde with Panade and it is a great deale better meat for them than the ãâ¦ã accustomed to be made them with Cowes milk and Wheat flower because that such pap-meate causeth infinite obstructions feauers headach and wormes Some vse the meale of certaine sorts of corne and of many sorts of Pulse after the manner of pap-meate as we haue alreadie said vvhen vve spake of mundified Barley which is a thing so highly commended of auncient Physitions But besides such manner of preparing of it as vvee haue alreadie deliuered in the Chapter of mundified Barley these two following may seeme vnto me to be most excellent boile your Barley in a great deale of vvater as it were almost to the consumption of the water gather the creame that is vppermost and take it with a spoone and make therâof âââdified Barley Otherwise thus take the meale of Barley well sifted put it in a bag and boile it in a great quantity of water the space of fiue or ãâã houres afterward draw the bagge out of the pot and let it drop and straine it in a presse let it stand drie and being drie grate it as you would doe drie paste and make mundified Barley of it Some are of iudgement that Barley thus prepared is not so windie Some do now and then put vnto it bread crummes and bruised Almonds to make it more nourishing It moistneth nourisheth reasonably but cooleth much it procureth not any gripes in the body neither doth it puffe vp and swell the body or stomack but to be briefe it performeth all the hâlpes whereof Hippocrates speaketh Some likewise doe make pap-meate of Wheat meale and Rice which in truth doe nourish more than mundified Barley but they loade the stomacke heauily and cause great windinesse and that because for the most part they are boiled in Cowes milke The pap-meate made of Millet Pannicke Oates and especially of Lentils besides that they are very vnpleasant are of very hard digestion in so much as that the day after they be eaten they are to be found in the stomacke The pap-meates made of Cich Pease ãâã Beanes Fetches Lupines and other
by the inside of these maunds draw and draine out the water wherein the meale hath steept and poure it into another fat close by Then they take all the wort or drained water and poure it into some sufficient large copper holding betwixt âiue or sixe tunnes more or lesâe causing it to boile in a furnace a good houre and afterward emptying the copper of the boyling water that is therein they put it in with pans againe very softly and all boyling into the fat amongst the corne or drosse of the flower from which it was drained before and there they let it remaine a certaine time afterward they draw forth the thinnest of the liqour as cleere as may bee by a stopple which they haue for the purpose in the bottome of the fat and that they poure againe into the copper suffring it to boile there for the space of twelue houres and into this thin cleere liqour being thus in the copper they put some fiue or sixe pounds of the flowers of hopâ very drie and sweete When the hops and liquor shall haue thus boyled twelue houres they emptie the copper againe and put the wort to coole at leasure into other vesâelles called ââotes or coolers and they be broad like vnto the fats but only one foot deepe When it is cold they put it to turne into a small vessell containing a halfe a tunne with two kettles of beere and of the rising of beere already throughly made for the better cleansing and purifying of the same This rising is made of the froth which riseth out of the Fat when the best and cleerest Wort is newly turned in and falleth to the bottome in the Tubs which froth turneth into Leauen and becommeth hard and with the same doe the Bakers or Cookes making baked meates now and then ãâã themselues to make their Wigs Buns and most part of their finest baked meaâs they renew the force and strength of yeast or leauen euerie houre with Beer alreadie made so long as till the said leauen or yeast become strong enough of it selfe which you shall know vvhen you see that it is well risen euen as vvorkers in paste do gâesse and gather vvhen they see their paste well risen The Beer being sufficiently ripened and leauened they run it vp into barrels or halfe barrels there they let it boile and ãâã 24. houres in their said vessels then they bung vp the said vessels and giue them ãâã somtimes for otherwise they vvould burst And thus much concerning the maner of making of beere amongst the Parisians for vvith this beere thus made they ãâã themselues it endureth all times seasons standeth out good both Winter and Summer Haruest and Spring And vvhereas it goeth for good payment and ãâã that the beere brewed in March is the best it may possibly be so by reason that then the hops are in their prime and chiefest force and vertue The Germans doe make their Ale vvith Barley onely not vsing any hops sometimes they put thereunto a fourth or sixth part of Wheate to make it more substantiall and nourishing Very often in stead or for want of the flowers of hopâ they ãâã in of the seed of the said hops The Bohemians and Polonians doe make theirs vvith Barley and Wheate vvhich they steepe in the decoction of the seed or flowers of hops so greatly standing vpon the requisitenes of their hops thereunto as that they vvere vvont to punish grieuâuly such as did cut downe or vnprofitably destroy any hops amongst them Again they husband and dresâe their hops as carefully as vvee doe our Vines they gather the flowers and fruit at a certaine time not suffering any thing to perish and be lost in as much as the decoction of hops doth not onely ferment and leauen the corne graine that is steept therein but vvithall indueth the Ale or Beere vvith a resemblance of some sort of Wine The English Flemmings as also the Picards do make their beere with eqâal quantitie of barley and vvheat verie vvell boiled vvhich the Englishmen and Flemmings doe call Ale and Gud Ale or double Beere and the Picards call it double Quoite They sometimes put thereto some darnell to giue it a quicker and sharper taste The Flemmings doe put thereto the crums of bread apples butter and a little ãâã to make it the thicker The English to make it the more pleasant do put into the vessels Sugar Cinnamom and Cloues stirring and rowling the said vessels afterward verie much The Flemmings also doe mixe therewith sometimes honey and spices ãâã make as it were a kinde of hippocras vvhich they call Mede or Mete But howsoeuer according to the mingling steeping fermenting boiling together of the grain in vse for the making of their Beere so the beere becommeth sharpe bitter sweetish waterish strong mightie weake cleer troubled more or lesse durable and of other such like qualities Yet to speake a little more particularly of the English which are indeede the ârue masters of Beere and Ale for as yet I haue but roaued wildely at their practise You shall vnderstand that generally they haue but these two drinkes in vse that iâ ãâã and Ale and of these they haue diuers kindes as first strong Ale or good Ale ãâã middle Ale and lastly small Ale so likewise of Beer they haue March beer ãâã hold beere and smal beere the first is for strangers the second for the Master ãâã and better sort of the familie and the last is for plow-men or hinde ãâã As touching the making of these seuerall drinkes all Ale of what kind soeuer it be is made of the best cleanest and sweetest Barley mault that can be got without any other mixture except it bee in those countries where Barley will not grow and then Oatmeale will serue or Oatmeale and Barley mault mixt together according to the wealth of the Farmer Now foure bushels of good Barley mault vvill make a ãâã of strong Ale another barrell of middle Ale and halfe a barrell of small Ale The generall vse is by no means to put any hops into ale making that the difference betwixt it and beere that the one hath hops the other none but the wiser huswiues do find an error in that opinion and say the vtter want of hops is âhe reason why ale lasteth so little a time but either dyeth or foureth therefore they will to euery barrell of the best ale allow halfe a pound of good hops ale asketh lesse boiling than beere and so a little lesse cooling except it be bottle ale then it must not only be coold sufficiently but also blynckt a little to giue it a quick sharp tast as soone as you haue drawn of your best ale you must put in your middle ale and as soone as you draw of it you must put in your smal ale your best ale must be barmed as soone as it is coold and after it hath risen and wrought and bin diuers times
daies it vvill be sined If you desire to haue new Wine all the yeare you must take the new Wine which distilleth by it selfe from the grapes before they be troden and put it the same day in a vessell pitched vvithin and vvithout in such sort as that the vessell may be halfe full and verie vvell stopt vvith plaister aboue and thus the new Wine vvill continue a long time in its sweetnes and yet it vvill be kept thus a great vvhile longer if you put the vessell in a Well or Riuer couered vvith some little skin and so leaue it there thirtie dayes for in not hauing boiled it vvill continue alwaies sweete and vvill bee preserued by the heate of the pitch or else it vvill be good to bruise the grapes verie gently vvithout much straining of them and the new Wine vvhich shall issue out of them by that meanes vvill keepe new a long time Othersome do lay their vessell filled vvith sweet Wine in moist grauell some doe pitch their vessels vvithin and vvithout and so lay it only out of the vvater other some do couer it vvith the drosse of the vvine presse and afterward to heape vpon it moist grauell To know if there be any vvater either in new Wine or other take a vvithered rush and cast it into the Wine and if there be any vvater in it it vvill draw thereof vnto it or else take raw and vvilde Peares and cutting them in the midst make them cleane or if you vvill take Mulberries and cast them into the Wine for if they swimme aloft it is a neate Wine but and if they sinke there is water therein Some do annoint a reed or a peece of wood or paper haie or some other little bundle of berbes or of straw which they drie and put into the Wine and after drawing them out they take triall and knowledge thereof for if the Wine haue water in it drops thereof will gather vnto the oile Others cast vnquencht lime into the Wine and if there be water amongst the Wine the lime will dissolue and melt whereas if the Wine be neat it will bind and fasten the lime together Some take of the Wine and poure it in a frying pan wherein there is boiling oile and if there be any water it will make a great noise and will boile ragiously againe others cast an egge into the Wine for if the egge descend and sinke downe then there is water in the Wine but if it do not descend then there is no water in it If the yeare fall out rainie and that it happen that the grapes hanging yet vpon the vine be much wet or if it fall out that after the time of gathering them there fall some great store of raine so as that the grapes are watered and wet more a great deale than is needfull they must of necessitie be trodden and then if you perceiue the new Wine comming of that vintage to haue small strength in it which knowledge you may come by in tasting it after that the Wine shall bee put vp in vessells and shall first begin to boile and worke in them it must presently bee chaunged and drawne out into another vessell for so all the watrie parts that are in it will stay behind in the bottome for as much as the Wine will yet stand charged you shall put to euery fifteene quarters of Wine one pint and a halfe of salt Others do boile the Wine vpon the fire so long as till the third part be consumed and the rest they vse foure yeares after If it should happen that the new Wine prepared in such sort as wee haue spoken of after long time should begin to sowre and turne eager to meete with this mischiefe you must cast to steepe therein a pint of grapes boiled till they be full swolne afterward straining them out into an eight part of new Wine or else cause the said new Wine to run through âiuer grauell If you would haue new Wine setled in foure and twentie houres without boiling of it that so you might presently vse it fill a vessell with the small chips of wood called in French Sayettâ which the inhabitants of Champagne do call Buchettes vpon these chips cast your new Wine and within the foresaid foure and twentie houres you shall haue a settled Wine without hauing cast any scum The inhabitants of Champagne especially the townes men of Troy vse this receit not onely to cause Wine to settle quickly but also to make rap Wine withall If it come to passe that Wine haue water in it and if we find it to be so by the meanes lately laid downe to seperate then this water from this Wine you must put into the vessell of Wine melted alloâe and after stopping the mouth of the said vessell with a sponge drenched in oile to turne the mouth of the vessell so stopped downward and so the water only will come forth or else cause a vessel of iâie wood to be made and put therein such quantitie of Wine as it will be able to hold the water will come forth presently and the Wine will abide pure and neate You shall make an odoriferous sweet smelling Wine in this manner take a few myrtle berries drie and bray the same and put them in a little barrell of Wine and letting them so rest for ten daies afterward open the barrell and vse the Wine You shall worke the like effect if you take the blossomes of the grapes those especially which grow vpon the shrubbie vines when the vine is in flower and cast them into the vessell of Wine the brims of the Wine vessell being rubd ouer with the leaues of the pine and cypres tree and aâter cast into the Wine for they make it very odoriferous or more easily you must hang therein an orenge or a pome cytron which is not very grosse and thâcke and pricke it full of cloues and that in such sort as it may not touch the Wine after shut vp the vessell close or else infuse and steep in Aqua vitae the simples or such matter as you haue your Wine to smell of and afterward straining the same Aqua vitae to put it into the vessell amongst the Wine To make red Wine of white and contrariwise of red Wine white Take common salt eight drams and put in in fiue pints of red wine or else poure into red wine some whay with the ashes of the branches of the white vine and turne and roule it well for the space of fortie daies then let it rest and it will become white wine On the contrarie white vvine will become red if you put into it the ashes of the branches of the red vine or if you cast into white wine the pouder of honie boiled to the hardnesse of a stone and then made into pouder changing it from one vessell into another to mingle them together you may do this the more easily if you
is gone before the riotousnesse and pleasure of men hath beene the cause that Vineger came euer in request not onely for sauces but also for many other vses It shall not therefore be thought vnreasonable to vse a word or two about making of Vineger The most common way to make Vineger is on this sort They vse to take good wine and therewithall to âill the vessell to the halfe leauing it vnstopt and set in a hot place as in some corne loft or in some gutter betwixt the tiles If you desire to make Vinegar in hast you must cast into your wine salt pepper and soure leuen mingled together and yet to make it the more hastly you must heat red hot some stone tile or gad of steele and put it all hot into the wine or else the mouth of the vessell must stand alwaies open or else the vessell must be set in the Sunne three or foure daies and therewithall a little salt put in the vessell or else fill a new earâhen pot that is not halfe baked with wine and stop it well afterward put it in a kettle full of boiled water vpon the fire and letting it there remaine a long time in the boiling water it will grow soure or else put into the wine a beete root stamped or a radish root or medlars ceruises or hornes mulberries vnripe sloes or a shiue of barley bread new baked or else you must take of the blossomes of the ceruise tree in there season and drying them in the Sunne after the manner of rose-leaues either in a glasse vessell or in one of blacke earth fill vp the same vessell with pure Vinegar or Wine and so set it forth againe into the Sun or in the chimny end to the heate of the fire and in a short time it will become strong and very sharpe Vineger but if you would restore it againe to his former state of wine then you must cast of colewort roots into it CHAP. XX. Of some obseruations and instructions concerning Vineger TO make strong vineger take the fruit of the cornell tree when it beginneth to grow red and of bramble berries such as grow in the fields when they are halfe ripe drie them make them into powder and with a little strong Vineger you shall make little prettie balles which you shall drie in the Sunne afterward you must take wine and heate it and when it is hot put into it this composition and it will bee turned very speedily into very strong Vineger To make Vineger with corrupted wine take a rotten and corrupt wine and boile it taking away all the scum that riseth in the boiling thereof thus let it continue vpon the fire till it be boyled away one third part then put it into a vessell wherein hath bin Vineger putting thereto some cheruile couer the vessell in such sort that there get no aire into it and in a short time it will proue good and strong Vineger To make drie Vineger to carrie whither a man listeth take of wild cherries when they begin to be ripe and yet the fruit of the cornell tree is better of mulberies when they be red and vnripe grapes thât are very thicke and of wild a cornes before they bee ripe stampt all together then take of the best Vineger you can finde and mingle them all together make vp the masse into small loaues setting them to drie in the Sunne and when you would make Vineger temper some of these small loaues in wine and you shall haue very good Vineger Otherwise take the vnripe iuice of corne that is very greene and stampe the same putting Vineger thereto and thereof make a past wherof you shall make little loaues to be dried in the Sunne and when you would haue Vineger temper of these loaues in so much wine as you shall see sufficient and you shall haue very good Vineger To make rose-vineger take good white Vineger and put therein red roses either new or dried keeping them many daies in the vessell and afterward taking them out put them in another glasse and so keepe them in a coole place after the same manner you may make Vineger of elder-tree flowers To make Vineger without wine put into a vessell soft and daintie peaches and vpon them pearched barley letting them putrifie all a whole day then straine them and vse the liquor or else take old figs and burnt barley together with the inner parts of orenges put all these into a vessell and stir them vp very well and oft and whenas they are become putrified and resolued straine them out and vse the liquor To make sweet Vineger take fiue pints of strong Vineger and with as much new wine reserued vpon the treading out of the grapes adde some quantitie of pitch and and put altogether in a vessell which you must stop very carefully and after that all these haue continued together for the space of some thirtie daies you may vse thereof for Vineger otherwise take a vessell of new wine and mingle it with two vessels of Vineger and boile them together till the third part be consumed Some doe adde three vessels of spring water vnto two of new wine and one of Vineger boiling them all together vntill the third part be consumed To make mightie strong Vineger drie the grosse of grapes two whole daies then put it in new wine put thereto some of the vnripe iuice of corne and you shall make a strong Vineger whereof you may haue the vse within seuen daies after or otherwise put pellitorie of Spaine into Vineger and it will make it strong Furthermore if you boile the fourth or fifth part of Vineger vpon the fire and put it vnto that which is before prescribed putting it after all this in the Sunne some eight daies you shall haue a pleasant and strong vineger The rootes of couch-grasse when they are old boiled grapes the leaues of the wild peare tree stamped the roots of brambles and whay the quicke coales of burned acornes and boiled ciche pease and hot tiles euen euery one of these by themselues being cast into Vineger doe make the same strong Pepper vineger is made by casting into vineger or hanging therein whole pepper made vp in a linnen cloth for the space of eight daies You shâll know if there be any water in the vineger if you put into it any Salnitrum for then if it swell vp as though it would boile you may boldly say that there is water in it To make vineger good to helpe digestion and for your health take eight drams of the sea onion and two pints of vineger put them together into a vessell and vvith them as much of pepper mints and iuniper berries then vse it afterward To make vineger of sea onions you must put ten such onions salted into fiftie quartes of sweet new vvine and foure pints and a halfe of strong vineger and if it be not sharp
beene of all these seuerall colours onely the white is esteemed the most beautifull and best for the cie the blacke and fallow hardest to ândure labour and the dunne and brended best for potchers and night-men who deligh to haue all their pleasures performed in darkenesse Now for the choice of a good Grey-hound there are but two principall things to be obserued that is to sây breed and shape Breed which is euer as touching his ãâã and generation for if a dog be not wel descended that is to say begot by an ex ellent dog or an excâllent bitch there can be little hope of his goodnesse Now in the breeding of Grey-hounds there are diuersities of opinions for some gentlement of the leash dâsire a âost principall bitch though the dog be but indifferent and suppose that so they shall haue the best whelps supposing according to an old coniecture that a bitch is swifter than a dogge but it is an erronious fancie for the good dogge will euer beate the good bitch and the good bitch will euer beate the bad dogge againe it is most certaine that the dogge hauing aduantage both of length strength and courage hee must consequently haue the aduantage of speed also I doe not denie but that the bitch being much lesse than the dogge as naturally all are may haue some aduantage of nimblenesse and so in turnes slips and wries may get much ground which the dogge commonly looseth but yet notwithstanding when the full account is cast the good dogge will equall all those aduantages and wheresoeuer the course shall stand forth long will beat out the good bitch and make her giue ouer There be other gentlemen of the leash which desire a good dog and respect not though the bitch be but indifferent and this is the better choice yet both defectiue for where there is any imperfection at all there nature can neuer be fully compleate To breed then a good whelpe indeed you must be sure to haue both a perfect good dogge and a perfect good bitch and as neere as you can make choice of that bitch which is most large and deepest chested for from thence springeth both strength and wind For the true shape of a good grey-hound because it is the very face and charracter of goodnesse you shall esteeme that dog which hath a fine long leane snakes head with a cleere bright eie and wide nostrells a round bending necke like a mollard with a loose thropple and a full falling at the setting on of the shoulders he must haue a long broad and a square beame backe with high round âillets and a broad space hee must bee deepe swine sided with hollow bended ribs and a full brest he mast haue rush growne limbes before and âickell houghes behind a fine round full cats foot with strong cleyes and tough soles and an euen growne long rats taile round turning at the lower end from the leash ward and hee must bee full set on betweene the buttockes and lastly hee must haue a very long slender close hid pizell and a round big paire of stones The food which is best for grey-hounds as touching their diet is chippings or houshold bread scalded in beefe broth or other broth that is not too salt and after made white with milke or else the bones of veale which are verie soft and tender or the bones of lambe rabits or other scraps comming from the Farmers table In the time of coursing or at other times if your grey-hound be leane or out of heart the best meaâe to raise him is sheepes heads boiled wooll and all in water together with oatemeale and synage succorie langdebeefe and violet leaues chopt verie small together and so boiled to pottage vntill the flesh fall from the bones The best food when a dog is in diet for a course is to make him bread of wheate-meale and oate-meale mixt together and finely bolted and knodden with a little water whites of egges barme licoras and any-seeds and so bakt in good houshold loaues and giuen morning and night with new milke or pottage which are warme If the dogge at any time grow costiue you shall giue him tostes which are made of the same bread or of manchets and steept in sallet oile Grey-hounds when they are for the course must bee walkt forth and ayred both morning and euening exceeding earely as before day in the morning and verâe late as about seuen or eight of the clocke at night and when you bring your grey-hound home at night you shall bring him to a faire âire and there let him beake and stretch himselfe and doe you ticke him at the least an houre or more before you put him into his kennell You must haue a very great and diligent care that when you course him hee bee exceeding emptie as at least of twelue houres fasting more than for some small sop or bit or two onely to cherish or strengthen Nature A brace of grey-hounds are enough at one time to course either Hare or Bucke withall and two brace are sufficient to course the Stagge or Hind Much more might bee said of the natures of grey-hounds and the manner of ordering and dietting them for the course but this small taste is sufficient both for the farmers vnderstanding and to auoid tediousnesse Now for the hounds whose natures I haue alreadie in patt discribed and which hunt in great numbers or as it were âlockes together you shall vnderstand that they are of foure sorts and disââinguished by foure seuerall colours belonging to the foure seuerall sorts of hounds that is to say the white hound the fallow or taund hound the grey-hound and the blacke hound The white are the best for they are of quicke scent swift hot and such as neuer giue ouer for any continuance of heate or breaking off because of the feâting of the horsemen or the cries and noises of men keeping the turnes and crossing better than any other sorts of dogs are more to be trusted notwithstanding they loue to be attended with horsemen and they do feare the water somewhat especially in Winter when the weather is cold Those which are altogether white are the best and likewise those which are red spotted The other which are blacke and dirtie gray spotted drawing neere vnto a changeable colour are but of small value and whereof there are some subiect to haue fat and tender feet The baie coloured ones haue the second place for goodnesse and are of great courage ventring far and of a quicke scent âinding out verie well the turnes and windings almost of the nature of the white ones saue onely that they doe not indure the heate so well neither yet the treadings of the horsemen and yet notwithstanding they bee more swift and hot and feare neither cold nor water they runne surely and with great boldnesse commonly louing the Stagge more than any other beast but they make no account of hares It is true that they be
for their leane dogs which hunt the hare and you must mingle sometimes amongst these pottage a little brimstone to heat them withall As for your raw flesh meate which amongst huntsmen it called ket if you do not eate it all at a meale you shall preserue it in some cleare running streame by suffering it to lie hid in the water till your next occasion to vse it Oates ground hulls and all and so scalded in hot water is a very good mange or meate for hounds and so is also your mill-dust scalded in the same manner But if your hounds happen to fall weake or sicke or bee ouer hunted then you shall take the bagges and intrailes of sheepe hauing turned the filth and excraments forth and washt the bagges well and also the sheepes pluckes and boyle them in faire water with a good quantiof âatemeale till the pottage bee thicke and so giue it reasonably warme to the hounds this is a soueraigne good meate and it is very comfortable for weake and sicke dogs of what kind soeuer they bee and bring them into lust and strength sodenly Their kennell must be made in some place standing vpon the East through the midst whereof dotââun some little riuer or spring The place wherein the dogs shall lie shall be builded with very white wals and floores of boords close ioined for âeare that spiders fleas wal-lice and such like should breed there He that shall be appointed to keepe them must be gentle mild and courteous louing dogs of his naturall instinct and such a one as will make them cleane and dresse them carefully with wisps of straw and little brushes being readie to giue them some prettie dainties to âate and to draw them alongst the greene corne and meadowes as wel to giue them appetite to their meat as also to learne them to run and to cause them to passe through the the flockes of sheepe and other tame cattell that so they may bee accustomed vnto them and be made to know them Iâ the dogs be sicke you must vse the remedies following for lice âleas and other vermine wherewith dogs are loden oftentimes especially in the times of great heat you must bath them or at the least wash them and rub them with a wispe with a decoction made of large quantitie with ten good handfulls of wild cresses wild marierome sage rosemarie rue patience and fix handfulls of âalt all being well boiled together to the consumption of the herbs To driue out wormes you must soke perrosin made into pouder aloes poâdred vnquencht lime and liue brimstone made likewise into pouder euen all these in one oxegall and with this liquor rub the place infected with wormes If dogs be bitten of serpents you must cause them to take downe the iuice of the leaues of ash tree incontinently or else a glasse full of the decoction of rue white mullein mints and broome whereunto must be added the weight of a French crown of treacle applying treacle in like manner vnto the bitten place When the dogs are bitten of mad dogs they must forthwith be cast into a vessell of sea water nine times one after another or for lacke of sea water into common water wherein hath bin dissolued foure bushels of salt this will preserue them from going mad And if it happen that you haue not prouided this remedie timely inough but that now the dog is fallen mad to the end that you may keepe the other from the same mischiefe you shall be carefull that the mad dog run not abroad and therefore you shall kill him by and by for it is but all in vaine and altogether impossible to goe about to cure such madnesse the signes of such madnesse are the drawing vp of of his taile at the vpper end hanging the rest straight downe a very blacke mouth without any froth a heauie looke and that aside in ouââthwart and crosse manner Against the scabs tetters itch and gauls of dogs you must take three pounds of the oile of nuts one pound and a halfe of the oile of oile of lees two pounds of old swines grease three pounds of common honie a pound and a halfe of vineger and make them all boile together to the consumption of the halfe of the vineger putting thereto afterward of perrosin and common pitch of each two pounds and a halfe of new waxe halfe a pound melt altogether casting in thereto afterward the pouders that follow a pound and a halfe of brimstone two pounds of reboiled coperas and twelue ounces of verdegrease making them all vp together in an ointment but they must be washed with water and salt before they be annointed with this ointment For the wormes in dogs you must make a drinke of the decoction wherein haue beene boiled wormewood southrenwood and the shauings of harts-horne or else cause them to swallow downe pils made of harts-horne brimstone aloes and the iuice of wormewood When the dogs are tired rub their feet with this restrictiue made of the yelkes of egs the iuice of pomegranets and soot finely poudred all of it being wel mingled together and left to settle one whole day Dogs are often hurt of wild bores in many parts of their bodies and then according to the places where they are hurt they must bee ordered and looked to with dressing of their wounds If the wound be in his bellie and that the guts comeforth vnhurt you must first put them in againe and then afterward put into the bellie in the place where the hole is a slice of lard and so sow vp the skin aboue but the thred must be knit of a knot and made fast at euerie stitch of the needle and withall cutoff the thred at euery stitch so fastened as much is to bee performed in the wounds that shall be made in other places alwaies obseruing to put some lard into them For wounds which dogs shall receiue the iuice of the leaues of red coleworts is a very souerainge balme being applied presently vnto the wound healing them vp very speedily or else take the iuice of Nicotiana whereof we haue spoken in the second booke Against the canker breeding in the eares of dogs taking a dramme of Sope of oile of Tartar Salarmoniacke Brimstone and Verdegrease incorporated all together with white vineger and strong water and rub the cankered eares therewith nine mornings If the dogs after they haue run in frost after raine and such other bad weather or swum the riuers lakes after the game come to take cold presently as soone as they come to their kennell they must be chafed and dried at a great fire and after that their bellies rubbed and wiped with wispes thereby to wipe away the dirt sticking vnto them Oftentimes in coursing ouer the fields rocks dogs come to haue the skin striken off of their feet for the remedying whereof it will bee good first to wash their feet with
thereof louers of their profit 10 Trees and shrubs with a âââscourse thereupon 282 Trees are of two sort ingenerall 659 in what soile they would be planted 6 of the place and châââhing of them in general 368 to set the female ones againe 367 grafted in what seaâon they must be transplanted 366 transplanted are the better 344 growing of stones 337 planted without roots 400 giuen to be ouer fruitfull how to moderate 404 to cause them to bring forth earely fruit 406 how to husband them when they begin to grow 403 how to plant âow and graft them to come by such fruit as is exquisite 360. to dig and picke them 402. to prune make cleane and bare them at the foot 31. 35. 401. 402 that are bruised with cattel 399. 400 full of mosse become leane 402 how to cure them 404 yellownesse and the laundise and the euill in them 405 and wormes troubling the same 406 to ãâã them that looââ their flowers 405 A dead dogge or other caââion applyed to the root of a Tâee that is sicke doth set it in ââength againe 402 Of fruit Trees in particular 370 The best season of planting and replanting of great Trees 368 To kill wormes in Trees that hurt their roots 400 To make those ãâã which me barren to beare fruit 405 Trees bringing forth grapes 366 Trees delighting to grow in the water 660 Trees of Soloigne are small and staruelings 654 Precepts of planting fruit ârees 360 400 Water ârees and their kinds and nature 334 To make wild Trees to grow of seed 656 What soile is best for while Trees their natures properties and differences 659 The best season to plant Trees for timber 651 To haue greene ãâã of all sorts at all times 363 Treââile shutâing in it sâlfe is a signe of raine 25 Triâkmâdame 172 Troughâ at the Well side to water cattell at 15 Watering Troughâ â Trouts the fish how to take them 516 The Turkies rowst 17 Turneps the foâd of the inhabitants of Limosin and Sauoy 1â6 how they must be husbanded and what their properties be 187 ãâ¦ã to goe vp to the Garners 17 ãâ¦ã tree 306 Oile of Turpentine 486 Tuââdoneâ their feeding and diseases 84. their bloud good for the wounds and vlcers of the eyes ãâã as also is their dung ibid. Hearbe Two-pence 212 V VAlentia the vale of Swannes 78 Valââian and the veâtues thereof 199 Varietie of Countries causeth a diuers manner of labouring the earth 1 ãâã the manner of making of it 620 Veriââce of Apples 3â0 ãâã male and female â97 their nature and vertues ibid. good for the sight ibid. Verâaine a signe that there will be good water found if there be a Well digged 7 Wild Vines of the hearbes called ãâã 287 How Vinââ newly planted would be husbanded ãâã Vines of diuers sorts according to their colours and other qualities 600 in what grounds they must be planted 192 two things to be considered in the planting of them ibid. they must be planted vpon the South 6 at what time to be remoued 39 how to choose their plants 595 596 plants where when and how they must bee planted 599 must not be planted of diuers plants 598 to make them newly planted to take root ibid. the manner of planting them is diuerse according to the ãâã of countries grounds 597 to cause them to hud quickly 606 how to handle them that haue too many branches 607 when they must be cut 35 growing vpon trees and after the fashion of aââours 395 ââes well husbanded are of great encrease and profit 591 ââmake barren Vines fruitfull 607 âârtaine obseruations concerning Vines how to graft ââthem and the manner of proceeding therein 605 606 âânes being grafted yeeld great reuenâe 259 ââhat manâre is good and euill for Vines 599 ââmanure Vines is a precious thing 595 ââmake that Oxen and Kine doe not touth Vines 607. for those caâtell are very noisome to them ibid. othing must be sowne amongst Vines 598 ââow to keepe Vines from the frost 606. their diseases and remedies thereof 607 ââhe blacke Vine plant 600. foure kinds of it ibid. ââhe white Vine plant and the kinds thereof 601 ââhe husbandrie of the Vine both young and old and their sundrie earings 602 ââhe inhabitants of Paris doe husband their Vines negligently 592 â manure the new Vine 602. to prune and weed it and the rest of the earings belonging to it 599 ââhe Vine hateth the Colewort aboue all things 598 âhe laxatiue Vine 606 ââreacle Vine ibid. ââates of the Vine 461 âhe Vine Nurcerie 594 ââuill Vine-dressers described by their effects 599 ââVineyard in a strong ground 11 ãâã delight in stonie places standing towards the South 5â6 ââineger what it is 456 the manner of making of it 618 of Squilles 619 of Apples 380 distilled 456 and the vertues thereof ibid. quickly distilled 451 certaine obseruations concerning it 618 made without wine 61â to cause it to become wine againe 618 Sweet Vineger 619 Dame Violets 238 Marian Violets ibid. March Violets 236 A Viper hauing stung a Horse 147 Vitis signifying a Vine whence so called 623 W WAsers 584 585 Walnut-trees and their Nuts how profitable 386 Walnut-trees when they are to be planted and remoued 3â5 and how they must be alone and why ibid. Walnut-trees grafted 385. they naturally hate Oakes ibid. the more beaten the more fruitfull 386. without fruit and leaues till Midsummer 364. they foreshew plentie 385 Walnuts without shells 362 to cause them to haue a verie tender shel 364 386 how planted 385 how to keepe them greene 408 doe cause Capons to rost quickly 387 preserued 422 of hard digestion causeth headach and shortnesse of breath 387 distilled 452 How to haue grosse Walnuts 362 Presages of Warre 667 The Warren scituation thereof and profit 3. 644 and of the storing of it 645 To Water herbs 159. 399 Water the common drinke of all liuing creatures 6â2 of diuers sores distilled with a discourse thereupon 438 and who was the inuentor ibidem of all sorts distilled of many herbs in particuler 452â 453 compound distilled three manner of waies 460 distilled in Maries bath 442 distilled in the bladder 443 of licours 455 distilled of flesh 458 distilled for fukes 465 distilled of liuing creatures 458 of egges 458. of the vine 461 of crums of bread 466 of lard 467 of Rubarb distilled 462 of cowes milke 466 of a capons broth ibidem of oats making drunke like wine 558 of calues feet 462 of ligâââ vitâ 465 To take away the heate of distilled Waters 45â 452 ãâã aine Water meet to be gathered into cesternâ 6 The best Waters 9 Fresh Waterâ spring out of cold places 5 Sweet Waters in particular 463 Salt or sea Water how it may be made fresh 456 Allome Water 462 Purgatiue Waters ibidem The vertues of distilled Waters 452 453. and their durablenesse ibidem Rose Waters distilled per descensuâ 468 Compound Rose Water 462 Muske Rose Water 463 Sweet Water ibidem Counterfeit
head The Horse ãâã with cold The naile in the eye Against the bloud ãâ¦ã pearlâ and spots in the ãâã The ãâ¦ã The bleared eye The skarre of the eyes Paine of the eye The âarâfore or swelling of the kernels of the hart The auiues The squinancie or inflamation of the throte The Strangles The Barbes The soupe or excrescencâ vnder the bellie To chase away files The paines of the gums and teeth The short winded horse The cough in a ãâã The horse ãâã Ague The faintnesse of the heart The broken backe The horse ouer-heated Paine in the belli Difficultie of vrine For the sniuell The Flying worme The Iauar The Figge The Wenne For a galled backe A horse swayed in the backe The backe ãâã The ãâã of the ãâã The iaundise Costiues The ãâ¦ã For a horse that is bursten The ââinging of Flies The farcie Clefts For the scabbe The Horse swelled The colicke in a Horse The swellings of the coddes For a Fistula For a Canker The Iauar or scab in the ãâã The Horse cloyed Alene Horse The enterfering of a horse The spauine Chaps Cliâts The grapes or scabber For the ãâã swelling For the disease called Paumon or ãâã galle The disease of the hoofe or the corne of the fâoat The garrot The disease of the necke The Palamie or bloudie chops in the palate The courbe or a long swelling beneath the elbow of the hough The swelling of the Knee Broken and chapt Knees Chafings Old tumours Wormes and bots The current Flux of bloud The restie horse Poyson eaten The stinging of Vipers The biting of the Shrew The biting of a mad dogge Hens dung swallowed by the horse The leane horse The raging loue of Mares Yellowes Stagger Pestilence Cords Rheume in the Eye A Warte A Straine Spauen To know diseases by their signes Signes of inward griefes The Horse-leacherie of P. Vegetius translated by the Author The milke of an Asse good for them in consumptions and for to make faire the countenances of women Rest maketh an Asse alwaies after vnfit for labour The markâs of a good Asse The diseases of the Asse The Asses-hide The Asses-âooâe The Aââe doth ãâ¦ã The Mules of Auernia The diuers maners of the engendring of male and female Mules The markes of a good Asse to câuer she Mules Signes of a good Horse-Mule Of a good Mare-Mule The diseases of the Horse and Mare-Mule Ague Difficultie of breath Scabs in the pasternes Leanenes Cough Collicke Wearinesse and âuer-heating The smoâke of the hoofe of a Mare-Muâe A Quick-set Hedge The Garden doore The paths in the Garden The Inclosure Grounds Hedges The fashion of an Arbor The binding of the Arbor The worke of the Arbor and of the Vine is alike All manââr of ground by being long ãâã doth grow leaât Little Turneps or Nauest Coleworts Great Turneps of both sorts Spinach Leekes and Cyues Onions Chiboles Carrets Sage and Hysope A Labyrinth Lettuce seed To chuse seeds Fine hearbs Seeds that will hardly grow Cucumbers and Citruls The power of the encrease of the Moone To ââw seeds in the Spring To sow seeds in Summer At what time seed must be sowne is cold and hot places The age of seeds Watring What water is good for Seeds What time is good to water Weeding and raking Clipping or cutting of hearbes Slips Gatheringâ The time to gather Seeds The way to keepe hearbes The way to keepe flowers To keepe Prouence Roses To keepe seeds To keepe roots Common Coleworts The seed too old Prouerbe Cabage-cole The curled cole Coleworts of a good tast Red Coleworts The planting of Coleworts The watering of Coleâââts The ãâã betwixt ãâã the vine and the Colewort Coleworts doe keepe one from beâng ãâã Coleworts enemâe vnto Organic and Rue Rotten Coleworts The vertues of Coleworts ãâ¦ã The curled and cabbaged Lettuce The Romane Lettuce White Lettuce Cabbaged lettuce White and fairâ Lettucââ To cause Lettuce to small well Salad hearbâ mixt together The vertues of the Lettuce ândiue ãâã Succoriâ The vertues of Succorie Spitting of blâud To sow Artichâkes vpon beds Choice of Arâichokes Artichokes of a good smell Artichokes smelling like Bayeâ Sweet Artichokes The vertues of the Artichoke The vertues of Sorrell The bloudie flux The plague The vertues of Burnet Harts-horne To cause harts-horne to thriue The vertues of harts-horne The vertues of Trickmadame Pearceââone or Sampier The preseruing of Sampier Iaundise Stone Marigolds Tuâied and wel thriuing Marigolds The vertues of Marigolds Beets A speâiall ãâã of the ãâã Red beets The vertues of the beets For âo make ãâã quickly The ãâã of ãâã Spinage The virtues of Spinage The vertue of Buglosse ãâã The vertues of Lââkes Poyson ãâã at the ãâã Difficultieâ of making water For ãâã in ãâã birth Spitting of bloud Small Leeks ãâ¦ã ãâ¦ã Dâought Burning agues Chaps in the lips To preserââ Purcelane To keepe ãâã from râtting To make choâce of ãâã The vertues of ãâã Dropsie Kibed heeles The biting of a âad dogge Red spots Garlicke Sweet Garliââ How to keepe Garlickâ The ãâã of Garlicke The ãâã of Garlicke The Plague The ãâã of a mad Doggâ Nits Liâe Colicke Cough ãâã ach Wormes Difficultie of ãâã Birds ãâã The vertues of ãâã Parsley The vertues of Parsley Deliuerie of women in their trauell A stinking breath To make water The Colicke Paine of the reines Rocket The force of Rocket ãâã and hardnesse of the spleene Tarragon Smallage Cheruile The vertues of Cherâile Costmarie and ãâã The way to haue good ââore of Asparagââ Asparagââ may grow of a Sheepes horne ãâ¦ã Garden Water-Cresseâ The vertues of Wateâ and Garden-Cresses Tââth-ach Palsie Coââcke Good Saffron The gâthering and keeping of Napes The vertues of Napes Tââneps Turneps are the ârdinarie âeat of them of ãâã and Sauoy Turnep seed is veriâ small Faire turneps The keeping of turneps The vertues of turneps Radishes Radishes ãâ¦ã Sweet radishes Good radishes Trââell of child bââth Nâise of the âares The ill ãâ¦ã wine Spots Grauell and ãâ¦ã ãâ¦ã Parsneps Mypes Carrets Skirworts The vertââs The goodnesse of Mustard The âertues of Mustard ãâ¦ã The vertues of the cucumber Gourdes The goodnesse of the seed The vertues of Gourdâs Melons and Pââpions The gathering of Melons The goodnesse of Melons ãâ¦ã The âertues of Melons Melons cause ãâã to ãâã Pompions Gourdâ and Cucumber without seed For the helping forward of their growth A Cucumber without water ãâ¦ã Sweet Pompions Suger-Melââs Lasting Poâpions A woman in her târmes maketh Pompions drie and diâ To keepe Cucumbers fresh a long time Pompions smeling like Roses Strawberries The âertues of Strawberries ãâ¦ã Mallowes ãâã The ãâ¦ã ãâã Arsmart Eye-bright ãâã ãâã The vertues of Elicampane Dittander The vertues of Dittander Celandine great and small The ãâã of ãâã Little Celandââe ãâ¦ã Valerian Angelica The virtues of Angelica Thâ Plague Against the biting of a âad dogge Blessed Thistle The vertues of Blessed thistle Mother-wort Golden-rod The vertues of Golden-rod Saxifrage The great and small Burre Star-thistle Lâdie-thistle Siluer-grasse
Patience or Monkes ãâã Scabiâââ ãâ¦ã ãâ¦ã ãâã The properties of ãâã ãâã or Bugle Lyons-paw Great Comfrey Gout Rupturâ Self-heale Water Germander The vertues of Germander Fole-foot Carline thistle Hundred headed thistle Eringium Sea-Holly Beares-breech Diuels bit Cinquefoile Tormentill Perwincle Bistort Pionie Paules Betonie Gromell Saint Iohns wort The Balme Ground-pine Agriâââie White ãâã Mercurie The vertues of Mercurie Milfoile Danewort Orpin Goats-beard Ground-Iuie Hounds-tongue Adders-tongue Goose-grasse Of Corne-rose or wild Poppie Bastard Dittanie Knot-grasse Salomons-seale Great and small Dragons Stinging and dead Nettle Dead Nettle ãâã in boyling of flesh Stauesacre Plantaine Horse-taile Pellitorie of the wall Shepheards powch Sow-bread The vertues Crowfoot Pettie-whin Dittanie Germander Ruptureâwort Mouse-âare Dogs-grasse Water betonie Palma christi Fernâ The vertues Hearbe Two-pence Fleawort or Fleaâane Iââitorie Ground-swell Aristâlâchie or birth-wort Centaurie Woodbind or âânie-suckles Pimpernell Backwheat or binacorne The vertues of Buckwheat The compounding of the water of Burckwheat An ointment of Bucke-wheat Nicotiana the chiefâ of Physicke hearbes Why it was called Nicotiana The hearbe of Queene-mother The hearbe of the Great Priour Tabacco The Holie hearbe Mansâeur Nicot Embassador for the King in Portugall A matter of experience in the ãâã of a Noli me tangere Prooâe of it in wounds The Embassadors hearbe Proofe for Ring wormes Proofe for the Kings euill Madame of Montigny dead of a Noli me tangere in her breasts How Nicotiana was ãâã brought into France The distilled wateâ oâ ãâã â good for a short breath The figure of Nicotiana The stalke Leaues Branches Flower Seed Roots Smell ãâã or tâst Temperatiue How to refresh and cheerâ vp Nicotiana To waâer Nicotiana How to handle Nicâtiana in Winter To sâw Nicotiana The way to remoue Nicotiana At what time Nicotiâana must ãâã The lâaues of Nicotiana are the best part of the same Ache of the head armes and lâggââ A weake stomach not able to digest Difficultie of breathing An old cough and causeth to spit out grosse and slimie humours The spleene ââopt and hard Paine of the stomach Colicke Paime of the matrix ãâã To kill the ãâã Swellings Rheumes Cold impoââumes Vâers of the nose Greene wounds Wherefore the dried ãâ¦ã Nicotiana are good To drie Nicotiana The droâsie The suffocation of the mother Head-ach Swâuning The fume of Nicotiana asswageth hunger and thirst That Nicotiana doth not make drunke Diuination by Nicotiana Mad night-shade Anise-seed Turneps What is meant by Maries-bath The second oyntment An excellent Balme made of Nicotiana Female Petum growth of the seed of the male Female Petum as not Priapeia The vertues of female Petum The leaues of female Petum for the bloudie flux The reason why it is so called Rhamindicke The markes of Mechoacan To chuse the best Mechoacan The vertues of Mâchoacan Mechoacan is not fit for cholericke diseases The preparing of Mechoacan for to vse The infusion of Mechoacan Marchpanes of Mechoacan Pilles of Mechoacan The commodities of the vse of Mechoacan That the bodie and humours must be prepared before the taking of Mechoacan The day of the taking of it The day after the taking of it Costiuenesse Symptomes happening vpon the vse of Mechoacan Hearbes of the East Hearbes of the West Hearbes of the North. Hearbes of the South The Flower Garden The alleys of the Garden March Violets The vertues of Violets A blow on the head White yellow and red Gillo-flowres Daisies Kings-âuill Palsey âowt Purple Veluet flower The white flowers of women Canterburiâ-bells The vertues Prouence purple and Indian Gillo-flowers To make Gillo-flowers to smell like Cloues Gillo-flowers of Prouence Purple Gillo-flowres Indian Gillo-flowres The Indian gillo-flower doth cause the headeth and an ill vnwholesome ayre Wild Gillâ-flowers Dame Violets Goats-beard Marians Violets Lillie ãâã Water lillie Hyacynth Narâyssus carneflag or ãâã The vertues of Corneflag Sciâtica Vlcers Dropsie Lillies Lillies of ãâã colours Purple coloured Lillies Lillies in flower at divers and sâuerall times The vertues of Lillies ãâã Water of Lillie Burning of sâaldings Asmooth and glistering âew Small Paunces Flower of the night Tulipan The Mortagon of Constantinople ãâ¦ã Crowne Emperiall Basill Basill neuer ãâã better tâhen it is cursed Hatâed betwixt Amber and Basill The smelling of basill doth cause great paine and Scorpions in the head M. I. Houâier To be deliuered of child-birth without paine Rue The bewraier of women Rue thriuing best when it iâ most cursâd Rue and Hemlocke are enemies Mithridates ãâã opiate for the Plague Râe ân enemie to vânimes and poysons Rne ân enemie to cats and fulmers That rue should not come neerâ to the nose For a ãâã or Plague ãâã Mints The vertues of Miâts Wormes The curding of Milke To keepe cheesâ Calamint Thyââ Goodly Thyme The vertues of Thyme Winter Sauârie Organie The vertues of Organie Hyssope The vertues of Hyssope ãâ¦ã The vertues of Sââârie The drowâââ disease Coriander The vertues of Câriander Digestion Windinesse To keepe flesh It prouoketh the termes Wormes Wild fire Sage The vertues of Sage Weakenesse of the sinewes The trembling of the parts To cleanse the stomacke Oake of Ierusaleâ The ãâã Horehound ãâã The vertues of Wormewood A weake stomacke Iaundise Dropsie Wormes To make the haire blacke ãâã and his vertuââ The Plague Poyson Shiuerings of Agues Wormes Rosemarie The vertâes of Rosemâriâ An euill ayre Heâdaâh Iaundise Weake sinewes Iesamine ãâ¦ã Mountaine Thyme Headach To kill Serpents ãâ¦ã Dâfficultie or painfull making of water Penyryall To prouoke womens termes To kill ãâã The Sciatica Dill. Belchings Gripes Difficultie of making water Annise A stinking breath A faire face Bishops-weed Caraway Cummin Windinesse Gripes Difficultie in making water Drie blowes Fennell Sweet Fâânell Cleare sight wââdinesse Abâundance of milke Marierome To pârge the braâe Dropsie Mugwort The vertues The Matrix out of order and ãâã After-birth Paines of the Matrix Tansie Wormes Stone Grauell Fetherfew Nept or Cats-mint Conception French Lauander Lauander Weake sinewes Palsies Conuulsions Apoplexies All-good otherwise Claây Cheerefulnesse To cleare the sight Nigella Balme Cheerefulnesse To keepe beâs from flying from their hiues To dâiue them from them Camomile To mollifie ãâã resolue âerifie Meâââot Apples of loâe Mandrakes The vertues Golden-apples The preseruing of the root of Elecampane Conserue of Elecampane roots Preserââs and conserues of Gentian Pioniâ Corne-flag wild Vine Parsââps Turneps ãâã The difference betwixt ãâã and conseruing The preseruing of Purslaine The preserue of Asparagus Harts-horne Trick-madame c. The preâââuing of Lettuces What is meant by the word preserue The preseruing of hearbes and flowers ãâ¦ã Conserue of Roseâ Conserue of drie Roses Conserue of Violets Conserue of drie ãâã The making of Mustard Mustard of Anion Mustard of Dijon Preseruing of Cucumbers The preseruing of Gourds How to keepe Onions The Cypresse tree The vertues The Rose-tree planted and remoued The Rose-tree sowne Seeds of Roses Vârie sweet smelling Roses Early hastie and timely Roses Fresh Roses To make carnation Roses white Box-tree Bees-bane
waters distâlled in Maries bath to retaine their vertues Waters distilled in the insârument called the Bladder The waters distilled ouer the vapour of boyling water The ãâã of waters distilled in Mâries bath Chusing of the âead Heads of Braâââ and Copper How to order Glasse-stills For the ãâã of waterââ Two things to be considered in ãâã The ãâ¦ã What kind of things are infused in wine What matâer or things are to be infused ãâã vinegar or âine Infusions in the bloud of Man a Swine or malâ Goat Infusion must heâp or increasâ the force of the things distilled The addition of salt Putrifaction Furnaces must be set in a place where they may not doâ or take hurt When we are to stand farre off from the ãâã and not to come neere them The chusing of Glasse-stilles A gentle fire at the first What quantitie of matter is best to be put in the still To distill in the heat of sand To make a speâdier distillation than oâdiâarie Vinegar distilled in that sort To distill one water many times The heat required to the distilling of one thing oââ The extracting of quintessences To seperate the flegme in distilled liquors The time of the flegme his comming forth When the still is in good temper and stilleth not too fast nor too slow To giue a good smell or taste to distilled waters Troubled waters Water of wormwood Water of Winter Cherrieâ Water of common Walnuts Water of Walnut tree leaues Water of strawberries aâainst veâime spots To procure termes To dry the weeping eye The water of Ash-tree Water of cherrie stones and kernells The falling ãâã Water of filberds Water of danewort The water of Betonie The water of Gentâan The plague The water of pelliââriâ Paine of the Teeth Water of eye-bright The water of Nicotian The water of Paules betonie Leprosie Scabs The water of Hyssope The water of turneps Water of Lymons The water of Fenell The water of parsley Water of smallage basile ãâã buglosse c. The water of cinnamome A bad stomacke ãâ¦ã Venime Rosewater Water of orange flowers Water of wild apples The water of elder rosemary and marigolds What is meant by liquor in thââ place Aqua-vitae The bladder still to distill Aqua vitae in Aqua vitae oâten distilled Signes shâwing that the Aqua-vitae is sufficiently distilled Aqua-vitae is distilled either of wine or wine ãâã or beere Vessells for the distilling of Aqua-vitae Vertues of Aqua-vitae Distilled vineger The difference betwixt Aqua-vitae and Vineger in their maner of distilling What vessels Vineger would be distilled in The vertues of distilled Vineger Salted water or Sea water Honey distilled To colour the haire Turpentine distilled The bloud of a male Goat distilled The stone Mans bloud distilled The bloud of a Drake distilled Distilled milke The vertues of distilled milke The milke of a she Goat distilled The distilling of mans dung Deepe vlcers The biting of â mad dogge To giue a good smell to the distilled water To distill liuing things The water of a storke Water of Swallowes The Water of flesh Water of Egges Restoratiues The diuine restoratiue Another restoratiue Another restoratiue Another restoratiue A restoratiue to be made presently Compound wateâs Three sorts of common compound waters Sage water compounded Turnep water compounded Water of angelica compounded Falling sicknes Water of celandine compound Water of the vine compound Rose water compounded It preserueth the sight Eybright water compounded Rosemarie water compounded Fistulaes of the eies Water of trecle Vlcers of the mouth Treacle water Water of cloues Paine of the stomacke and bellie Saxifrage water The Stone Water of Swallowes Horse-taile water Vlcers of the reines Corneflag water Burneâ-water Stone Grauell A water for the eyes An imperiall water An Allome water Purging waters Catholicum and Diapâoenicon distilled Water of Rhubarbe distilled Sweet water Lauander water Water of Cloues The water of sweet smells Rose-water musked Water of Spike Damask water Water of Myrrhe Rose-water sweetned with Muske Water of Oranges Water of Nasse or Orange flowers The counterfeit water of Orange flowers A sweet smelling water A water for Fukes The vses of waters for Fukes Water of Strawberries Water of Beane-flower The water of Dragons Water of Guaiacum The water of Peaches and Willowes Water of whites of egges Water of ãâã of bread Water of Snailes Water of the whites of egges Water of Calues feet A water making white Water of crums of bread Water of the broth of a Capon Water of Bran. A sweet water Another water A water to paint the face withall Water of Cowes miâke Water of egges A water to colour or paint the face withall The water of Lard Water of Honey Water of Capers A painting and colouring water A water to cleanse the teeth To distill as it is called per ascensum Whaâ ãâã of Oyles are distilled per desceâsum Rose-water distilled per descensum The Sea-Onion distilled per descensum To kill Rats and Mice Another manner of distilling waters per descensum and that without heat Water of the yellow parts of Violets To distill by the Filtre Virgins milkâ Hearbes Seedes Flowers Fruits Spices ãâã Gummeâ Beasts or the parts of Beasts Which âe the distilled Oyles Two sorts of vesselâ for thâ distilling of Oyles The head The Gourd and the Head The preparing of the matter No oyle can be drawne in Maries-bath The order that must be kept in distillation The signes of the distillation ended A comparison betwixt thâ water of the simple and the water vsed in the distilling of the simple To distill already distilled water The continuance of distilled oyles The ãâã Fruits Spiceâ and arâmaticall drugs Oyle of Cinnamome The preparing of wood for to draw oyles ãâã of The placing of the vessells Oyle of âuaiacum wood Oyle of Ash-tree wood Two waies to extract oyles out of liquid Gums Oyle of Turpentine Thus ãâã Oyle oâ waxe distilled When the distillation is ended Oyle of Waxe Another manner of making oyle of Waxe The ãâã of the oyle of wax The gathering of the Mulberrie-tree leaues Signes that the wormes would makâ silkâ For to know the colour of the silk The choice of the ãâã The choice of breeding wormes The difference betwixt male and female wormes The diseases of silke-wormes Salt Marshes To make new medow grounds Oates a great breeder of grasse To sow Medowes Geese a greas enemie to good grounds ãâ¦ã To gather out the stones To horrow it The manuring of it Bottomes of Hay-mowes Sluces and Draines To sow medowes Sops in wine or Snaile-clauer Cato Palladius Plantaine Wild Carret Wound-wort Germander Small Rampions Wild Saffronâ Laughing Smallage Great and small water Germander in the Medowes of Cheles Carpenters wârt-âalme Blessed thistle Pimpernell Saxifrage a great friend to Medowes Sweepings of Hay-barne floores Foddering of great cattell Foddering of Sheepe Commoditie of foddering Mowing of meadowes Best time to cut grasse Wind-rowes Great hay-cockes Sowre and harsh-grasse Choyce and vse of haye Moist-hay Drie-hay Curiositie
well âearce it wash it in cold water and after leaue it a whole night in the water then take it out and when you haue wrung it or pressed it as neere as you can drie with your hand then put it in a new or verie cleane Mortar and bray it with a pestle with strong vineger and then after that straine it But the most ordinarie way for the making of your Mustard is onely to wash the seed verie cleane then put it into your Mustard Quernes and grind it either with strong vineger which is the best or with good Beere or Ale or with Butter-milke onely the Beere will make it eat a little bitter whilest it is new and the Butter-milke will die soone Some make a verie pleasant Mustard in this manner Take two ounces of the seed of Seâuie halfe an ounce of Cinnamon powne them verie small and with honey and vineger make a paste and of the paste little loaues which you shall drie in the Sunne or Ouen and when you would vse it dissolue one or some of one of your loaues in Veriuice or Vineger or some other liquor Some to take away the great sharpnesse that is in it doe steepe the âeed in new Wine during Vintage time and then make it as we haue said alreadie after they put it in little Barrels such as Mustard of Anion is wont to be put in The people of Dijon make it in small loaues and when they will vse it they dissolue it in vineger The Mustard of Dijon hath woon the praise from all other either because of the seed growing there which is better than that of other Countries or by reason of the making thereof which the inhabitants there doe performe more carefully than in other places To preserue Cucumbers you must put them in Lees of white Wine which are not sowre and in a pitched Vesâell and stop it well Otherwise you must put them in salt Brine or else hang them in some Vessell wherein is a little Vineger but so also the Vessell must be verie well stopped Some preserue them in an earthen Vessell with Salt Vineger and Mariârome Others cast them into sandie Pââs and couer them with the seed of Senuie bruised with Vineger and after that put vpon them drie hay and earth To preserue Gourds take them when they are tender and cut them then powre vpon them warme water and let them coole in the open ayre for a nights space after that sowce them in strong salt Brine and so you shall preserue them a long time or else drie them in the Sunne and after hang them vp in some smoakie place In France they are preserued all Winter being hanged vp vnder some chamber floore or set in rowes vpon planks especially the Citruls To keepe Onions you must drie them in the Sunne and afterward put them in some drie place and well ayred Some preserue them after this manner First they drie them in the Sunne and lay Thyme and Sauorie below in the bottome of a pot and lay the Onions aboue putting thereunto pickle which shall be made of three parts of vineger and one of salt brine and aboue this againe a bunch or small bundle of Sauorie to the end that by the weight of it the Onions may be sunke downâ into the pickle and when they are so drencht as that they haue receiued of the pickle into their owne iuice then they fill vp the pot with the same pickle Some doe steepe them onely in water and afterward preserue them the whole yeare in vineger But there is no better way to preserue or keepe Onions long than after they are first gathered to spread them thinne vpon a boorded floore where they may receiue both Sunne and Wind and then after they are sufficiently dried to bind them vp in long Ropes or Bundles and so hang them neere the ayre of the fire as ouer your Kitâhin chimney or such like CHAP. LII A briefe discourse of small and great trees as well strange as growing in the Countrey planted or remoued in the Garden and first of such as Arbours are made of THe Garden of Pleasure hauing beene deuised and ordained for the onely recreation of the chiefe Lord of the Farme as hath alreadie beene said and seeing that this his recreation cannot be altogether so great and so sufficient in the onely smell of flowers and sweet hearbes as and if there be withall presented vnto the sight the view of strange and Countrey-borne trees both great and small which doe not onely yeeld a more pleasant smell without comparison than the hearbes but doe also the greatest part of them bring forth fruits of great wonder and admiration as Pomegranate-trees Câper-trees Citron-trees Orange-trees Limon-trees Citron-trees of Assyria Date-trees Figge-trees Oliue-trees bastard Sene-trees and others such like Therefore to the end we may leaue nothing out of our Garden whereof the Master of the ãâã may reape anie solace we will speake briefely of handling and husbanding of great and small Trees which must be planted in it of which some are imployed as necessarie about Arbours and the Garden is to be set about with them they are the Cypresse-tree Iuniper-tree Sauin-tree Cedar-tree Rose-tree Box-tree and others othersome are sowne or set and remoued vnto Beds only proper vnto them or into Vessels and Cases as the Bay-tree Mulberrie-tree Date-tree Pine-tree Citon-tree Orange-tree Limon-tree Figge-tree Oliue-tree and such like which shall be spoken of hereafter The Cypresse-tree as well the male as the female notwithstanding that in the ãâã of Crete it doth grow in great Tufts and Forests without anie sowing or planting of his owne accord yet in this Countrey it cannot be got to thriue without the great paines of the Gardiner and notable goodnesse of the ground for naturally ãâã delighteth not but in hot Countries where it groweth as one would wish it It groweth either set or sowne in a drie ground farre from Flouds Riuers Marishes dyrtie and moist places and on the tops and sides of Hills where the Sunne shineth better than in valleyes It abhorreth all manured ground especially and most of all be it neuer so little yea if one doe but fill a trench with dung round about where ãâã is planted it will die in a short time notwithstanding it is requisite some certaine time before you plant it to put some good mould into the pit where you intend to plant it or to sâw it This is as it were a wonder of Nature in the seed of this tree which though it be so small as that one can scarce see it yet it bringeth ãâ¦ã goodly and so tall a tree When you sow it you must sow it in furrowes from after the twentieth of October vntill Winter and neere vnto it some Barly for there is such great familiaritie betwixt these two seeds that they grow as it were in spight one of another whereupon it will come to passe that when it is