place with a Liniment made of Linseed and the powder of the tooth of a wild Boare or else to apply vnto the place a Cataplasme made of the dung of a young boy of a good constitution fed for the space of three dayes with Lupines and well baked Bread leaâ—ened and salted and hauing Claret Wine to drinke and no other eyther meates or drinkes and adding to the foresaid childs dung an equall quantitie of Honey Against the Pleurisie drinke presently with the syrrup of Violets or some other appropriate to the Breast whatsoeuer the weight of a scruple of Nettle seed or of the Ash Trees or take three ounces of the distilled water of Maries thistle or of Carduus Benedictus or of Broome a spoonefull of white Wine six springs or straines of Egges that are verie new the weight of a French crowne of the shells of French small Nuts made into powder eighteene graines of red Corall powdred all being mixed together let it be giuen warme with as much speed as may be mundified Barley and the seeds of Melons Gourds Cucumbers and Poppie are in that case highly commended roast a sweet apple vnder the embers mix therwithall when it is roasted the iuice of Licorâ—ce Starch and white Sugar giue thereof vnto the diseased twice a day two houres before meat or else take the weight of a French crowne of the powder of a wild Bores tooth and cause him to swallow it either with the iuice of sweet Almonds and Sugar Candie or with the broth of red Coleworts or decoction of the water of Barley or some other such like which is appropriate for the Breast or else burne to ashes the pizzle of an Oxe and giue a dram thereof with white Wine if the ague be but small or with the water of Carduus Benedictus or Barley water if the ague be strong and great and assure your selfe that such remedies are singular if they be vsed within three dayes of the beginning of the sicknesse The manner of making these ashes is to cut the pizzle of the Oxe in gobbets and laying it vpon the harth that is close layd to set a new pot ouer it and afterward to lay hot burning coales or hot embers about the pot which must be oft renewed vntill one be assured that it is burnt into powder and the better to iudge of the time he must thinke that this will not be done vnder a whole day It is good to lay a playster of blacke Pitch vpon the grieued side and where it commeth to passe that the paine of the side continueth and that the sicke partie cannot spet cause him to vse the decoction of the flowers of red Poppie or of the powder of them the weight of a French crowne with the water of Scabious and Pimpernell and syrrop of Hysope if there be no great Feauer or Violets if it be great Furthermore for a Pleurisie which is desperate and past hope take a sweet Apple euen a verie excellent one and take the kernels forth of it and fill vp the hollow place with fine Olibanum rost it couered ouer and rolled in stupes vnder the hot embers throughly and then giue it to the sicke of the Pleurisie to eat For the spetting of Bloud cause him to drinke the distilled water of the first little buds of the leaues of the Oake or the decoction of Comfrey or of Plantaine Horse-taile or Knot-grasse otherwise called the hearbe of S. Innocent or to swallow downe some small drops of Masticke or Harts horne or Goats horne burnt or Bole Armoniake or Terra sigillata or Corall or Amber or the powder of the innermost rind of Chestnut tree or of the Corke tree or frie the dung of an Hogge with fresh Butter and of that cluttered bloud which the sicke partie shall haue spet and so giue of these thus fried together to the sicke partie to eat For the beating of the Heart it is good to hang about the neck so much Camphire as the quantitie of a Pease or to drinke two or three ounces of the water of Buglosse and of Baulme some hold the distilled water following for a singular and soueraigne remedie Take two Hogs harts three Stags harts or the harts of three Bulls Nutmeg Cloues and Basill seed of each three drams flowers of Marigolds Burrage Buglosse and Rosemarie of each halfe a handfull steepe them all in Malmesey or Hipocras for the space of a night after distill them with a Limbecke and reserue the water for vse which shall be by taking three or foure ounces when necessitie doth require The conserue of Betonie and Rosemarie flowers Cinnamon water Aqua vitae and Imperiall Waters which wee haue set downe in our worke of the beautifying of mans bodie For the faintnesse of the Heart or Swouning it is good to straine and wring the ioynt of the Ring or Physitions finger as also to rub the same with some piece of Gold and with Saffron for by the meanes of that finger his neere communicating with the heart there is from it conueyed and carried some vertue restoring and comforting the heart For the flagging and hanging breasts of Women make a liniment with the drosse of the oyle of Linseed a little gumme Arabick Tragacanth Mastick and Camphire or with the iuice of Succorie or apply thereunto ground Iuie or the egges of Partridges which you shall change oftentimes or small Basins of the distilled water of young Pine-apples or the iuice of wild Pine-apples To procure much Milke vnto Nurses they must vse the fresh and new-gathered iuice of Fennell oftentimes or the iuice of Smallage or of Beets or the powder of the rootes of Maries thistle adding thereto the seed of Fennell and a little Pepper the fore-hoofes of a Cow burned and drunke with Wine or Broth or other conuenient liquor or the powder of Crystall powdred very finely and drunke with Wine or some broth or let them eat of boyled Coleworts seasoned with Pepper or of the roots of Rapes boyled with Pepper To cause Women to loose their Milke you must apply vpon the nipples of their Breasts the roots of great Celandine â—odden and powned or vse a fomentation of verie sharpe Oxicrate vpon the Breasts or else you shall apply a Cataplasme of the flower of Beanes or an emplaister of Rue Sage Mints Wormewood Fennell Branne boyled and mixed with Oyle of Camomill or the leaues of young and verie greene Gouâ—ds or of Cray-fishes all to brayed and stamped in a Mortar For the inflammation of the Breasts comming of the great aboundant store of Milke take the dyrt found in the bottome of the Troughes of Cutlers or Grinders and therewith couer the Breast and so you shall asswage the paine in one nighâ—â— you may adde thereto a little of the Oyle of Roses or if the Milke be much curded without any great inflammation in the Breast you may apply vnto it a Cataplasme of the flower of Rice or of
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 â—â—taken 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 â—et 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 succesâ—e Take the rootes of parsley and fennell made verie cleane and the vvooddie part taken out of each â—oure 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 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 cypeâ—us halfe a pound of the leaues of rosemarie hysâ—op 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-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 conâ—ulsions 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 caâ—kers 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 â—ucco rosarâ—m 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 â—â—to 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 beâ—prinkle 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 Nâ—tmegs of each halfe an
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 Bâ—yes 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 â—ich 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 Purslâ—ne 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 Purâ—lane 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 riâ—de 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
is cured by being let bloud vpon the veine vvhich is found in 〈◊〉 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 â—annot be found you must take the necke veine toward the vvind-pipe if you perâ—eiue that there is need of a drinke you shall straine a handfull of Purslane and â—â—ingle the juice vvith Gumâ—tragacanth fine Frankincense and a few Prouence Roâ—â—s you shall make him take it all vvith honied vvater in some prettie small quantiâ—ie 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 inâ—o 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 â—acke or loynes broken and members verie stiffe For the horse that is ouer-heated you shall cause him to swallow with the horne 〈◊〉 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 〈◊〉 vrâ—ne 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 drink◠〈…〉 good also to rub his cods with the decoction of Cresses Pellitorie and 〈…〉 Leekes For the sniuell take Orpin and Brimstone cast them vpon burning coales and 〈◊〉 the fume goe vp into the Horses nosthrils that so the humors congealed aboue in 〈◊〉 braine may be resolued and cast forth For the Flying worme take from him some bloud vpon the veines of the 〈…〉 applie a hot â—earing yron verie deepe vnder the throat and in the hole put 〈…〉 plegets vpon them moystened in the white of an egge and after let him stand 〈◊〉 dayes in the stable For the Iauar take Pepper as also the leaues of Coleworts old Swines 〈…〉 make an emplaister to be layd vpon the place For the Figge you must pare the hoofe so farre forward as that you may 〈◊〉 reasonable roome and space betwixt the sole of the foot and the figge then 〈◊〉 Spunge there and tye it verie hard that so the rest of the figge may be 〈…〉 euen to the cleft For the Wenne open it when you shall perceiue it to be full of matter 〈◊〉 make a plaister of Goole-turdes wine salt and vinegar and lay vnto the 〈◊〉 beware in any case that there be not in the bottome of it some strange and 〈◊〉 thing For the galling of the backe that is new done take two great Onions and 〈◊〉 decoction thereof in boyling water afterward you shall applie it to the sore place 〈◊〉 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 〈◊〉 egge with all this together you shall rub the place and you shall see the proofe 〈◊〉 else wash the place with wine or verie strong vinegar lay aloft vpon it Lime made 〈◊〉 powder and mixt with Honie continue this remedie so long as till the flesh be 〈◊〉 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 annoin◠〈◊〉 places wanting haire and it will be ouergrowne in a short time For a Horse â—wayed in the backe or complayning of hauing beene ouerladen â—â—â—plie vnto the reines of his backe an emplaister made of stone-pitch with the 〈◊〉 of Bole-Armoniake Dragons-bloud Olibanum Masticke Galles of each â—quall 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 〈◊〉 the Horse is healed For the swellings caused on the Horse backe by the Saddle open it first with 〈◊〉 Knife afterward lay plegets vpon it wâ—t in the whites of egges three dayes together and the place if it be swolne and hard it will be healed with Coleworts 〈◊〉 Wormewood and Beares-breech bruised together and stamped and boâ—â—led 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 〈◊〉 way the scabbes and them wash the place with the decoction of Mallowes 〈◊〉 and Mutton Sewer put the drosse or thicke substance of this vpon the 〈◊〉 and bind it fast and close thereto afterward take it away and annoint the place 〈◊〉 an oyntment made of vinegar Mutton Sewet the gum of the Firre tree and new 〈◊〉 of all alike and boyle them altogether It is a singular good remedie for the Iaundise vvhich followeth take of â—â—nicke Corne and Smallage of eaâ—h a pound boyle them all vvith
which you distill because the â—legme 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 〈◊〉 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
Maries-bath or vpon hot ashes after the manner of Roses Thus the young and tender storke which did neuer flye is distilled but he must first be bowelled and stuffed with an ounce of camphire and a dram of amber the water that commeth thereof is excellent to make liniments and fomentations in palsies and conâ—â—lsions After the same sort is the pie frog snailes ants liuers and lungs of calues of a Foxe and other such like beasts distilled howbeit vvithout any such long and teadious preparation they may be distilled by and by after the manner of other vvaters as vve vvill forthwith declare in the distillatioâ— of restoratiues The vvater of Swallowes Take Swallowes the weight of sixe ounces and castâ—reum an ounce let them infuâ—e a whole night in vvater and put into a Limbecke be distilled This vvater is singular to preserue one from the Falling-sicknesse if it be taken but once a moneth to the quantitie of two spoonefulls and that in a morning fasting The flesh of beasts is distilled on this manner Cut and chop the flesh small incorporate and stampe it vvith a tenth part of common salt after put it in a 〈◊〉 like vnto a gourd vvell stopped that so you may burie it in the earth set and 〈◊〉 passed round about with vnquencht lime and dung of horses halfe rotten to be digested in the same for the space of a moneth or thereabout during vvhich time you shall vvater the said vnquencht lime and dung often with vvarme vvater to stirre vp their heat and you shall renew the lime and dung three or foure times euerie weekeâ— for you must thinke that for vvant of heat the flesh might putrifie in steed of digesting And after they haue beene sufficiently digested vvhich you may know by seeing the grosser parts seperated from the more thinne and subtile the vessell shall be taken out of the dunghill and the head of a Still set thereupon the nose or 〈◊〉 being vvell luted and so it shall be distilled in Maries-bath diuers times ouer powring the distilled vvater againe vpon the residence or drosse remayning in the bottome so oft as you redistill it And after the fifth distillation you shall set aside the water to keepe if so be you had not rather circulate it to giue it the nature as it vvere of a quintessence As well the vvhites as the yolkes of egges are distilled after the manner aboâ—â—sayd but they must not be digested in the dung aboue fiue or sixe dayes at the most The vvaters thus distilled are more than restoratiues hauing the vertue to encrease the substance of the bodie and members as naturall flesh and nourishment doth CHAP. LXVIII Of the manner of distilling of restoratiues REstoratiues are prepared after diuers sorts notwithstanding the most vsuall and best is thus Take the flesh of a Veale Kid or Weather cut and chopped as small as possibly may be or else take musculous flesh which is called the vvhites of capons pullets fat and well fleshed hens after they haue beene well hunted and tired cut likewise and chopped small put vnto this flesh calues feet peeces of gold or rather the thin beaten leaues of gold put all in a glasse Still well luted with mortar made of flower whites of egges and a little masticke into this Still you shall cast for the giuing of some grace vnto the distillation and somewhat to mitigate the heat which it might get by the fire halfe a handfull of cleane barley a handfull of drie or new red Roses which haue beene infused in the juice of pomegranates or rose-water and a little cinnamome place them all in the Still as it were after the manner of little beds and strew thereupon the powder of the electuarie of cold Diamargariton or of precious stones and a little coriander prepared and finely powdred to discusse and waste all windie matter If you would make your restoratiues medicinable you may adde thereunto things concerning the disease that presseth as rootes and hearbes respecting the head in the diseases of the head as betonie penniryall staechados organie sage and others such like for the diseases of the reines the rootes and plants that are good to breake the stone for the Falling-sicknesse the seed of pionie and misletoe of the oake for the quartaine ague polopody scolopendrum and the rootes of Tamariske for the French disease the rootes of gentian enula campana and the wood guajacum and so of other things yet it seemeth vnto me that it were better that the cordial powders 〈◊〉 not be mingled among the rest for feare that their force which is thin subtile and verie fragrant should euaporate through the heat of the fire and that it would be farre better to straine the distillation through a linnen cloth that is verie cleane and which should haue the cordiall powders in the bottome of it there may likewise be added a quantitie of Treacle with some conserues as occasion shall be ministred the matter thus disposed of it shall be distilled in a stillitorie of glasse well luted as we haue said and in Maries-bath or else in ashes grauel or hot sand for by this meanes the distillation vvill taste least of the fire It will be good before the flesh be put into the still to be distilled that they should haue boyled a boyle or two in a new earthen pot to take from it the grosse excrements hanging about the same Againe it must be remembred that if there be any gold put into the distillation that it will be better to put in such as is wrought into leaues than grosse peeces because that grosse peeces in respect of their solidenesse consume but a verie little and with much adoe This is called a diuine restoratiue and must be giuen vnto the sicke partie prettie and warme Another manner of restoratiue after the Italians fashion Take a Capon or a good Henne which yet neuer laid egges let her or him be pulled aliue that so the bloud may be stirred and dispersed throughout the bodie after you haue pulled them â—â—ke â—out the guts and afterward stampe bones and all together in a Mortar putting thereto as much â—rummes of new bread as there is stamped flesh pound all together with a handfull of Seabious either greene or drie and the weight of a French crowne of the leaues of gold let it all settle a whole night after distill it adding thereto three pound of verie good Wine such as is of a ripe Grape Another manner of restoratiue Boile a Capon or some such other flying fowle whole and entire with Borage Buglosse Scariole Endiue Lettuces or other such like hearbes as shall be necessarie in respect of the disease and when it hath boiled till it seeme as rotten with boiling take the broth or supping and put it into the stillitorie afterward put thereinto also the flesh of partridge hen or other such flying fowle cut and chopt small and adde vnto these such other
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 â—lower 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 Ciâ—â—â—mome 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 â—ukes 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-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
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 〈◊〉 ounce of Camphire halfe an ounce of Sugar candie and two drammes of Alloâ—e let all settle together and afterward distill it Another wâ—ter 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
great Sand is fast and yellowish it is then found to be good for Corne and when it is white and drie it is good for Wood and wild fruits But it behoueth the Farmer to apply himselfe vnto the nature and temper of his field and according vnto it to sow and plant in euery place such things as are best agreeing with them as Pulse Millet Panicke Ryce Lentils Fetches and other things which doe not require great store of fatnesse But in our English Soyles we find that our sandie and hard grounds doe beare best Barley at their first breaking or when they are fattest after Rye Oats Fetches or Tare The strong heartie and fat Soyle is good for Vineyards and is apt to beare great store of Wheat-Corne foreseene that the yeare be drie especially in the moneth of May but small store of any other encrease yea and if the times be much giuen to raine they will beare but a little Corne and great store of chaffe Yet if the Seeds-man haue a carefull hand in the bestowing of his seed and doe not as it were cloy or choake his ground therewith these fat Soyles will beare very well and sufficiently the first yeare either whole Straw-Wheat Pollard-Wheat or Barley and the second yeare Beanes Pease or both mixed together and the third yeare Wheat or Rye or both mixed together which is called Maslyne or blend Corne. A raw rough and tough Soyle is hard to till and will neither bring forth Corne nor any other thing without great labour howsoeuer the seasons be temperate in moisture and drinesse To helpe the same you must labour it most exquisitely harrow it and manure it verie oft with great store of dung so you shall make it better and lesse subiect to the iniuries of the Sunne Winds and Frost but especially desire that they may not be watered with raine for water is as good as a poyson to them The Clay and strong ground as that in Bresse and other plaâ—es of Partois craueth great and deepe furrowes when it is eared and euerie where else as euen in the verie places where stones lye deepe and ouer-couered againe with good earth and this to the end that the water may the better be conueyed away which is naturally mixt therewith and cannot so easily depart by reason of the clammâ—e sliminesse of the earth This plot is not so fit either for Trees or Vines except it be for some fruit Trees and those well husbanded and nourished If you build there then doe it vpon some high ground and neere ynough vnto the Riuer and cause the Easterne and Northerne quarter because such places are subiect verie much to putrifaction and verie vnwholesome The territories of Croye and Ardose are more sound and wholesome though they be more barren but it must be made better and much mended and employed onely to that which it delighteth in for the Baylife of the Husbandrie ought to know the nature of the ground and not to force it to beare that which is contrarie vnto it notwithstanding whatsoeuer you doe vnto it for the bettering of it for of forced grounds there comes as much profit as there doth of beasts by violence vsed towards them For suppose you may compell them yet it shall be to your great cost and charges by reason of their hurts maladies and otherwise for such cattell commonly stand not in good plight and state The old Prouerbe also saith That a Householder should giue greater heed vnto his profit and the holding out or continuing of that which he hath vnder his hand than to his pleasure and rare commoditie Euerie Countrie fit for good Vineyards is stonie and grauellie or full of pebbles and is found to be better on the South quarters or on the descent of the Hill lying on the side toward the Riuer This place is not so good for Corne in the plaine or â—lat places thereof you must make it better and dung it Make your buildings there on the sloping side which looketh into the Southeast where you may not remoue your selfe farre from the Riuer for the reason afore giuen The best Soyle is that which is blacke crumbling and easily turned ouer that is to say which easily falleth into small pieces in ones hand and feeleth light sweet and fat in handling like to that which is found in the countrey of Tourraine Maine and Anjou which are fertile in all manner of fruitfulnesse and aboundance of goods rich in Hills Vallies Pasture-grounds Vale-grounds Vineyards and all sorts of fruits but vpon good cause they giue place to Prouence part of Languedoc and Guienne and the better places of Aquitaine all which by reason of the heat of the South Sunne bring forth not onely in greater aboundance but their fruits of all sorts of better qualities and more forcible This is the land of Promise in our France and hath no discommoditie saue that of the Southerne wind which they call Austrault which except it be tempered by the Northerne winds doth almost euerie yeare engender vnhappie calamities both in men and beasts Wherefore in this Countrie the dwelling places and buildings must be set vpon a Hill and the South wind shut out and denâ—ed all entrance by lights except when it shall be needfull in the depth of Winter But to speake generally the Soyle may be knowne to be good and to beare great store of fruits by these means as if it be somewhat blacke or somewhat yellow if it 〈◊〉 not when it is ill tilled if it become not myrie when great store and abundance of raine shall fall vpon it but drinketh vp all the water that shall fall and therewithall keepe this moisture and refreshment a long time if in Winter time it become not hard in the vpper part thereof if without being husbanded or mended by great labour or fatnesse of dung it bring forth flourishing hearbes timber-trees straight thicke hauing great aâ—â—es and abounding with store of their seuerall fruits and those good and well-rellished in their kinds and if it yeeld great fruitfulnesse of Corne if by being watered or rained vpon it become blowne vp and as it were stretched out and blacke and not hard bound or turned white if the water springing forth of it be sweet or if the greene soddes thereof being broken in pieces and steept two or three houres in water that is sweet and of a good tast doe not marre or make worse the tast of such water which must be tried by tasting of it after that it hath beene strained and clarified For naturally water issuing out from a spring or wrung from something that hath beene steept in it retaineth and carrieth with it the tast of the Earth and on the other side if the Earth steept in Water the same Water doe after such steeping yeeld a sweet and pleasant rellish if cast vp and two or three dayes after throwne into the said ditch againe it
faithfull or that she her selfe be present with them Let her compell her sonnes to be formost at worke and let her shew them the example of their father that this may be as a double spurre vnto the men seruants Let her not endure them to vtter or speake any vnchast word oath or blasphemie in her house and let her cause Tale-bearers to be silent and not to trouble themselues with other folkes matters Let her keepe close vp her Stubble and lopping of Trees for fuell for the Ouen Let her not suffer the stalkes of her Beanes Peason Fetches Thistles Danewort the refuse of pressed things and other vnprofitable hearbes to be lost for in winter they being burnt into ashes will affoord prouision to lay Bucks withall or else be sold by little and little vnto the Towne Let her giue good account vnto the Mistresse or Lord of the Egges and young ones as well of Birds as of other Beasts Let her be skilfull in naturall Physicke for the benefite of her owne folke and others when they shall fall out to be ill and so in like manner in things good for Kine Swine and Fowles for to haue a Physition alwayes when there is not verie vrgent occasion and great necessitie is not for the profit of the house Let her keepe all them of her house in friendly good will one toward another not suffering them to beare malice one against another Let her gouerne her Bread so well as that no one be suffered to vse it otherwise than in temperate sort and in the time of Dearth let her cause to be ground amongst her Corne Beanes Pease Fetches or Sarrasins Corne in some small quantitie for this mingling of these flowers raiseth the paste maketh the Bread light and to be of a greater bulke At the same time she shall reserue the drosse of the Grapes shee presseth affoording them some little corner for the imploying of them in the deâ—raying of some part of charge for the seruants Drinke that so the Wine may serue for her husband and extraordinarie commers But the naturall remedies which shee shall acquaint her selfe withall for the succour of her folke in their sicknesses may be those or such as those are which I shall set downe by writing in manner of a Countrie Dispensatorie leauing the other more exquisite Remedies to bee vsed by the professed Physitions of the great Townes and Cities CHAP. XII The Remedies which a good Huswife must be acquainted withall for to helpe her people when they be sicke FIrst for the Plague shee shall make a distilled water of the hearbe called Regina prati after that shee hath caused the same to be steept in white Wine or else shee shall cause to lye to steepe in the iuice of Citrons a peece of Gold or the powder or leaues thereof for the space of 24 houres and afterward mixe that iuice with white Wine and the powder or decoction of the root of Angelica and so giue it to drinke to the infected Or else let her take two old Walnuts one Figge tenne leaues of Rue one graine of Salt powne and temper them altogether and rost them vnder the ashes and afterward being sprinkled with Wine let her giue them to be eaten Or else let her take one head of Garlicke twentie leaues of Rue as many of Clarey and powne them altogether with white Wine and a little Aqua vitae afterward let her straine them out and giue the partie to drinke thereof a good draught The water of Naphe drunke to the quantitie of six ounces causeth the malignitie of the Plague to breake forth by Sweats the iuice of Marigolds Scabious and of the flowers of Betonie doe the like Apply vpon the swelling a loafe very hot or a Henne â—ut through the middest or a white Onion made hollow on the root side and filled vp againe with good strong Treacle or Mithridate softened with the iuice of Citrons it hauing all this within it and being well stopped must be rosted vnder the ashes till it be rotten after that powne it well in a Mortar and apply it or else if it be strained the iuice drunke and the drossie part applyed to the place you shall perceiue the like effect For a continuall Feauer which is otherwise called the hot Disease shee shall apply vpon either wrest of both the armes the iuice of the stinging Nettle mixed with the oyntment of Poplar buds or two springs of new-layed Egges Soot taken off from the Hub of the Chimney and well beaten togethâ—â— and mixt with salt and strong vineger let her bind the whole vnto the parties wrests with a Linnen Cloth or else in place of this shee shall take away the heart of an Onion and fill it with Mithridate and apply it fast bound vpon the wrest of the right arme or else shee shall take the heart of a water-Frog and apply it vpon the heart or backe bone of the sicke partie or else she shall apply vpon the region of the Liuer or vnto the soles of the seet quicke Tenches Many for this cause doe stampe the small Sorrell and make a drinke for the great heat thereof as also make a Cataplasme thereof to apply to the wrests of the sicke partie Others doe the like with the water which they straine out of a great Citrull Others cause to steepe in water the whole seed of Flea-wort for the space of a night and minister of this water with a little Sugar to the sicke partie to drinke For a Quartane Ague take of small Sage or for want of it the other Hysope Wormewood Parsley Mints Mugwort white spotted Trefoile stampe them all together with the spring of an Egge and the grossest Soot that you shall find cleaâ—ing to the Chimney and of the strongest vineger that may be found infuse them altogether and make thereof Cataplaâ—mes fit to be applyed to the wrests of the hands To the same purpose steepe the crummes of two white Loaues as they come from the Ouen in a quart of Vineger afterward distill the same by a Lâ—â—becke and giue thereof a small draught to the sicke partie to drinke about some two houres before the fit come Some hold it also for a singular remedie to take the iuice of the female white Mulleine before it put forth his stalke pressed or drawne forth with white Wine and drunke a small space before the fit The like effect hath the iuice of Folefoot the decoction of the leaues and rootes of Veruaine boyled in white Wine the decoction of Calaminâ— Peniryall Organie Burrage Buglosse Languede-boeuf the rind of the root of Tamariske Ash-tree Betonâ—e Tyme Agrimonie and the roots of Sperage all boyled in white Wine the iuice of Wormewood and Rue powred from their feelings and drunke before the fit the iuice of Plantaine drunke with honied water Some doe make great account of the powder of the root of Asarum otherwise called Cabaret dryed in the Sunne or in
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 Marigolâ—s 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-â—alue thereof also to wash the weeping eyes oftentimes with the decoction of Cheâ—uile 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 â—heume 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 Eâ—le or Aqua vitae wherein hath beene steept the seed of Cummin or Aâ—â—ise 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 riâ—des 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
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 glasâ—e 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 â—uâ—orall â—lux 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 Cesâ—â—rue 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 〈◊〉 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 Woodbâ—nd 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 Haâ—t 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 〈◊〉 of Plantaâ—ne and Horse-taile vse the broth of Coleworts â—odden vâ—rie tender the iuice of Pomegrants and the substance it selfe Sallads of Plantaine and Sorrell chaw oftentimes some Rubarbe To loosen the Bellie â—ou must eat sweet Cherries or Peaâ—hes Figges or Mulberries fasting to sâ—p 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 coloquâ—â—tida 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 câ—nserue of Peach flowers to drinke the distilled water of Gentian or the â—â—ce of Câ—trons 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 verâ—e â—ine 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 waâ—â—ed 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 〈◊〉 or cut to the qâ—â—cke 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 pâ—lling of Rest-harrow or Buck-thorne or of the gumme which groweth round about the riâ—des of Vines or of the seed of Goose-grasâ—e 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 thâ—â— stomacke of a Henne or Câ—pon 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
shaued or scrap 〈…〉 a linnen cloth in manner of a Cataplasme and apply it vnto the pained 〈◊〉 Otherwise take the roots and leaues of Danewort the leaues of Scabious 〈◊〉 Coâ—â—frey and wild Sage boyle all together in wine after let it passe 〈…〉 put thereto oyle of Spike Aqua vitae and the oyle of Neats 〈…〉 take a very fat Goose puld and the garbage taken cleane out after 〈◊〉 her with 〈◊〉 that are well liking and chopped verie small with common 〈◊〉 and roasted at a small fire and looke what droppeth forth let be reserued for 〈◊〉 for the grieued place Some likewise apply for the paines of the ioints 〈◊〉 whelpes vpon the pained places Galen saith That hee was wont to softer 〈◊〉 such hardnesse as is wont to happen about the knees by applying vnto 〈…〉 Cheese all mouldie stamped with the broth wherein a salt Gammon of 〈◊〉 hath been boyled To take away the Swellings procured of Wind you must take fried salt and 〈◊〉 it betwixt two Linnens vpon the Swelling or apply a Cataplasme made of the 〈◊〉 of white Wine the branne of 〈◊〉 and new Oxe dung For such Swellings as are 〈◊〉 make a Cataplasme with the leaues and flowers of Violets flowers of Heâ—â—ane leaues of Nightshade flowers of Camomill and Meliloâ—e 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 Goâ—â—â— 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 〈◊〉 kept from meat three whole dayes together and after fed with the gobbers of a fresh Eâ—â—e 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 â—od together and after strayned through a Colander adding thereto the volke of an Egge and a little Saffâ—on It is true that if the Aâ—ostâ—me be very cold there may be added to the decoction of the Cataplasme abouesaid the roots of Elacampane Danewort Lilâ—â—es and Brionie flowers of Camomill and Melilot Oâ—ons 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 〈◊〉 you mind to soften and resolue it For Tetters you must vse the iuice of Purcelane Celandine Plantain Nightshaâ—â—eâ— 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 Slaâ—e in very good vineger with salt and rub the place Otherwise take the gumme of Cherrie trâ—e 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 guâ—â—â— 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— Beâ—onie 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
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 greaâ—e 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 â—inely 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 bruiâ—ed 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 â—oong ground Iuie water Germander Catmint hearbe Robert Cinquefoile Tansie all the Capillar hearbes of each one halfe handfull Damaske Raiâ—ins 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
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 oynâ—ment 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 pleageâ—s dipt in a composition made of the whites of egs bolâ—armenack 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 â—ands 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 thereâ—o of Linseed vvell bruised and beaten in a morter and so boyle them altogether to the conâ—umption 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 Surbâ—tting 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 thâ—fore 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
Barly meale wherein you shall put a whole egge the shell excepted and with a quarter of a pint of cured wine you shall make him drinke it with a horâ—â— or otherwise Or else take of Dogges-grasse and stampe it after mixe and steepe it in warme water with Beane meale cold Gruell and the meale of Lentils all this being well mixed you shall giue it to the beast early in the morning For an old Cough it is sufficient to take two handfuls of Hysope old or new and make a decoction in common water after when you haue strained it you shall mix therwith of the flower of Starch two parts and cause the beast to take them thus The distilled water of Hysope may be put amongst or else the decoction of Mints and Hysope together The iuice of Leekes is good for the same being pressed out well and strongly and giuen with oyle Oliue for there hath not beene knowne so old and long growne a Cough which the roots of Leekes washed made cleane and giuen in decoction with the flower of Wheat hath not put downe and rebated the strength of Of the same effect is the flower of the euerlasting Tare commonly giuen and vsed or offred with hoâ—ied water at such time as the Oxe driueleth most at his mouth For all manner of pains in what parts of the bodie soeuer they be causing the Oxe that he can neither goe nor doe anie other thing well make somentations and apply cataplasmes with the decoction of Camomill Melilot and Linseed For the ach of the head bray Garlick in wine and make him let it downe through his nosthrils after bath all his head with the decoction of the leaues of Sage Marierome Lauander Rue Bay leaues and Walnut-tree leaues in wine Scabs are healed with Duckes grease mingled with oyle Oliue or else take the gall of an Oxe and powder it with Sulphur viuum adding thereto Myrrhe Oyle and Vineger and a little plume Allome well brayed and small powned Exulcerated places caused either without manifest occasion or else by some accident are verie much holpen with the powder of Galls well brayed in a Mortar So are they likewise by the iuice of Horehound wherein hath beene steept the soot of a Smithes Forge In the diseases of the flanks wherewith Oxen are oftentimes tormented you must make a Cataplasme of three handfuls of the seed of Coleworts with a quarter of a peck of Starch well powned together and mingled with cold water applying it afterward vnto the pained places But the most soueraigne that may be found is to take of the leaues of Cypresse without the boughes three handfuls and to doe as is abouesaid adding thereto strong vineger to knead and dissolue the same in but if this will not then take three ounces of Perrosin or Colophoni which is more hard and dissolue and make them liquid at the heat of the fire and whiles it is yet good and hot mixe therewith the flower of Barly and make it all boyle together and so you shall applie this cataplasme verie hot vpon the flankes and so vp to the reines It is to be knowne that the Oxe hath paines in his reines when he seemeth to draw his hinder parts after him and cannot lift his legges behind for his best ease he staggereth and soltreth behind he breaketh not vp his taile but suffereth it to draw all along after him his stale hath an ill sent and all his hinder loynes shew heauie mooue not but constrayned and that in mincing manner If there be any inflammation about them he pisseth red as bloud If this continue and that he cast forth much such there is then no more remedie but and if it be but a little coloured with bloud there is some hope of recouerie For this disease you shall cause him be let bloud vpon the taile veines behind or else of the veine called the Mother-veine which is found alongst the flanke to draw neere vnto the reines For his drinke make him to take the juice of Leeks vvith vvarme vvater or else his owne vrine For the inflammation of the muscles as well outward as inward of the reines and flankes vvhich commeth of some fall that the beast hath taken in some hard and stonie place and vvhich happeneth not without the companie of a contusion appoint that the Oxe which hath fallen so soone as he commeth into his house doe not remoue from one place bath the hurt part vvith cold vvater after that vse and applie vnto it comfortable liniments and seare-clothes which may not be too hot The markes of this disease are the outward parts ouer against the reines are hard the cods hung short being gathered into the bodie and that in such sort as that there is not much of them left out to be seene he stirreth not his hinder legs vvith any ease and vvhen he is laid he riseth not but vvith verie great paine Of verie great cold gotten by hauing trauelled in snowie and frosen places or else after some thaw the fault also may be committed in not hauing his pasternes so well bathed vvith vrine and couered ouer with dung as they should at euening after his labour for vpon these causes the heele groweth exuleerated and maketh shew as though it would fall off and loose his place there beginneth a bearing out vvhich afterward turneth to an vlcer and troubleth the gate of the Oxe the place must be verie deepely scarified and a sleight fire applied afterward to the places searified and againe vpon the places so scorched the sweet oyntment otherwise called oyntment of Roses vvith a defensatiue of vinegar and vvater and so bound vp and rolled The core once fallen out the place must be vvashed vvith vrine and vinegar made hot after this there must be an emplaister or cataplasme of Melilot made either of the fore appointed or of old Swines-grease vvrought and plied betwixt your two hands If the cods be swolne vpon any occasion whatsoeuer you shall annoint them euening and morning vvith sweet seame or else bath them vvith strong vinegar wherein shall be tempered sine fullers earth and the dung of Oxen. Some hold it for a naturall remedie to haue the dung of a dogg to cure the swellings of an Oxes genitories if so that they be often rubbed therewithall The Oxe is inchanted as vvell as the horse either by hauing eaten or by hauing passed vnder the crosse of a charmed straw or ouer a marked logge the signes are he becommeth sad and not cherefull and quicke as he vvas wont at his vvorke yea he consumeth and pineth away if there be not prouided for him a verie good remedie cause him to take downe through his nosthrils Bitumen judaicum Brimstone Bay-berries or Iumper-berries all mingled vvith vvarme vvater So soone as you know that the Oxe is sicke of any disease vvhatsoeuer it be cause him to take this purgation the root of the Sea-onion
with 〈◊〉 hand it may be done either in some faire descending ground or vpon the 〈◊〉 lands and either out of his trot or gallop as thus Hauing taken your 〈◊〉 backe and put him either into a swift trot or a swift gallop you shall on the 〈◊〉 chocke him in the weeks of the mouth and iert his head vp aloft 〈◊〉 him to shuffle his feet together and to strike them confusedly and thus you 〈◊〉 doe so oft till you make him strike an amble then you shall cherish him 〈◊〉 bring him to the smooth ground and there with the helpe of your hand 〈◊〉 firmely aloft make him continue his amble which when at anie time he 〈◊〉 to forsake you shall forthwith toyle him as you did before and then bring him 〈◊〉 the plaine ground chiefely vp the hill and there hold him to his pace which 〈◊〉 he hath gotten in anie reasonable sort he will naturally and for his owne 〈◊〉 seeke to encrease it and then you shall apply him at least three or foure times 〈◊〉 day and in one moneth there is no doubt but you shall bring him to that peâ—fection your owne heart can wish There is also a third pace which is neither 〈◊〉 nor amble but is called a racking pace that is to say betweene an amble and 〈◊〉 trot and though it and the amble haue both one manner of motion that is to 〈◊〉 taking vp of both legges of one side together yet this racking moueth much 〈◊〉 and shorter striking thicke yet seldome beyond the step of the forefoot This pace is of some reputed the easiest of all paces but I leaue that to euerie 〈◊〉 mans feeling Certaine it is that manie men take much delight therein 〈◊〉 there is no racking Horse but can trot and so in deepe and filthie wayes are able to make much better riddance of the way whereas diuers ambling Horses can by no meanes trot and so lesse able to driue through the myre or if they doe it 〈◊〉 with much toyle and foule dashing and myring of their Masters To bring 〈◊〉 Horse then to this racking pace the onely best way is held to be sore and 〈◊〉 trauell as much Hunting Running and such like and then when you feele yoâ—â— Horse begin to be a little wearie to hold vp your bridle hand and chocking 〈◊〉 Horse in the weeks of the mouth to make him breake his pace and to strike a 〈◊〉 which his wearinesse and the ease that the pace bringeth him will quickly 〈◊〉 him doe then to cherish and nourish him in the same and by no meanes to 〈◊〉 him past his strength or to make him goe faster than of his owne inclination 〈◊〉 is willing to doe for too much hast in this worke is the onely spoyle thereof And thus in lesse than a moneths hunting or riding of your Horse you shall bring him to a verie swift and most readie racke in which the Horse will 〈◊〉 so much delight that you shall not at anie time need to feare his forsaking 〈◊〉 the same Lastly for the bringing of your Horse to a cleane and good gallop you shall vnderstand that there be two sorts of gallopings the first stately 〈◊〉 aloft the Horse winding vp his legges high and gathering them round and close together in loftie manner and this is fit for great Horses which are 〈◊〉 vp for seruice in the Warres or for the pleasure of Princes and other 〈◊〉 Personages which take delight in stirring Horses which can leape bound 〈◊〉 behind coruet and other salts of like nature The other is a swift smooth 〈◊〉 and long gallop wherein the Horse stretcheth out his bodie to the vttermost length and carrying his feet neere vnto the ground swoopeth away swiftly nimbly and easily and this kind of gallop is meet for hunting Horses running Horses or Horses preferred onely for labour and trauell Now to bring a Horse to gallop aloft which is the first kind of galloping spoken of you shall daily vse to gallop him as his first riding on new-plowed lands which are deepe yet lye flat and withall you shall euer obserue to keepe a strait hand vpon his head 〈◊〉 the comelinesse of his reyne and by no meanes suffering him to gallop 〈◊〉 but the flower the better euer and anon with your hand rod and spurre raising vp his bodie and making him gather his feet vp roundly together for it is the pride of his reine and the flownesse of the gallop which brings him to the gallantrie and loftinesse of the motion Now for the other kind of galloping you shall vse a cleane contrarie course that is to say you shall traine your Horse vpon the plainest and smoothest ground you can find you shall giue him libertie of reine that hee may stretch forth his bodie and legges and lay himselfe close to the ground like a Harâ— or a Greyhound and this exercise you shall giue your Horse morning and euening after his water for then it is most wholesome and he the aptest to learne and doe as you would haue him Also it shall be good for you now and then to put him to the height of his speed for the more you straine him the more he coucheth his bodie and the lesse distance euer hee taketh his feet from the ground to follow the Hounds all the day twice or thrice a weeke or to giue him a course once a weeke of foure or fiue myles end-wayes are both verie good waies of training a Horse to this swift gallop because that length of exercise taketh the fire edge from a Horse and maketh him more temperate and sober in his doings whereas the heat and excesse of his courage maketh him praunce and doe things rashly and loftily Manie other obseruations there be but these few before rehearsed are fully sufficient to bring a Horse to anie pace the Rider pleaseth That Colt Horse or Stalion may be iudged to be good that is great thicke boned of a good shape hauing a small head and so drie as that there is nothing of it but skinne and bones small eares sharpe and straight but great eyes standing out blacke and cleane verie wide nosthrils puffscompassed vp and great small iawes thinne and drie his throat equally diuided on both sides a necke somewhat long and made compasse-wiâ—e being thinne neere vnto the head a short backe broad and somewhat shrinking downe like a valley his mane curled thicke and long and hanging downe vpon the right side a broad breast open bosled out and verie fleshie his shoulders great and straight his ribbes round his chine double his bellie round trusted his cods alike great and small his reines large and somewhat giuing downe his taile-long and tufted with haire thickâ— and curled his legges matches thicke of bone but thinne drie and bare of flesh high and straight his knee round and small and not wrested inward a round buttocke thicke thighes long fleshie finewie and strong a blacke hoofe hard high hollowed round good
the seed of Gromell to the quantitie of two drammes Ceterach halfe a dramme and Amber two scruples all being powdred with the iuice of Plantaine or Purcelane or Lettuce In like manner two drammes of the seed of Gromell with womens milke doth much comfort and strengthen a woman in her child-birth Hyporicum loueth the like entreatie that Gromell loueth and yet withall it doth refuse a fat and well tilled soyle The iuice of the leaues and flowers healeth cuts and wounds The seed drunke with white wine taketh away the tertian Ague The flowers and crops are principally in vse to make Balmes of for the curing of wounds such like as this is Take of the fruit of the Elme tree the flowers of Hypericum and the buds of Roses put them all together in a Glasse-bottle and set them in the Sunne so long as vntill you see them all so altered and changed as that they may seem to be rotted then straine them all through a linnen cloth and reserue it for your vse See further in the third Booke of the oyle of Hypericum Ground-pine loueth a drie sandie and stonie soyle and groweth better planted than sowne The whole hearbe boyled in honied water doth heale the laundise prouoke the termes in Women prouoke Vrine and is soueraigne against the Sciatica either taken in drinke or applyed vpon the hippe in forme of a Cataplasme for the whole hearbe with the flowers and roots made into powder and taken at the mouth fortie daies with halfe an ounce of Turpentine doth throughly heale the Sciatica The conserue made of the flowers is good for such as are subiect vnto the Palsie The whole hearbe boyled in vineger and taken at the mouth doth minister insinit helpe to a trauailing women when the child is dead in her bodie Agrimonie would be planted in a stonie and drie place and further craueth no great helpe of hand or husbandrie The decoction openeth the obstructions of the Liuer and strengtheneth it and it being boyled and drunke doth helpe against the bitings of venimous beasts The iuice of Agrimonie mixt with vineger and salt in a Liniment doth cure the Itch. Agrimonie is good against the cough of Sheepe and for broken-winded Horses The liquor of the decoction of Agrimonie with fumitorie made like Whay doth prouoke Vrine expell the Termes heale the Itch and Scab of the whole bodie whereupon it is singular in the beginning of the Leprosie The seed mixt with the iuice of Agrimonie and taken in manner of pilles doth kill the Wormes The Stagge being shot and wounded is healed so soone as he hath eaten of this hearbe If you gather good store of this hearbe and steepe it in faire Spring water in a large earthen pot till the water putrifie and then euerie morning wash the face therein it will take away all manner of Morphew Sunne-burning Farn-freckles and other spots or dunnesse of the skinne whatsoeuer making the same also cleare and smooth and filling vp euerie manner of wrinekle Some likewise vse in this case to vse with Agrimonie the like quantitie of Goose-grasse and sure it is not amisse for they haue both one manner of force and working White Mullein groweth euerie where but best in a stonie and sandie ground The white Mullein both leaues flowers rootes and seed is singular good against all manner of venime as also to containe in his place the falling Fundament Good wiues in like manner for this consideration doe make a fume of the seed and flowers of Mullein the flowers of Camomill and Masticke all made into 〈◊〉 The iuice pressed from the root before it put forth his stalke and drunke foureâ—â—â—â— in the quantitie of an ounce with Hippocras or Malmesey in the beginning of a 〈◊〉 of a quartane Feauer doth driue it quite away The iuice pressed out of the floweâ—â— or leaues applyed to Warts doth take them cleane away Likewise Gentlewomâ—n find no better remedie than the iuice of white Mullein flowers to take away the wrinckles and other blemishes in their face The leaues bruised betwixt two stoneâ— and applyed in forme of a Cataplasme vpon the foot of a Horse that hath beene cloyed doth affoord him a singular and present reliefe The water distilled of the flowers quencheth the firinesse of the face if there be a little Camphire added thereâ— unto It doth in like manner with the tumor called Erisipelas the itch burnings 〈◊〉 other diseases of the skin The flowers of white Mullein with the yolke of an eggâ— crummes of bread and the leaues of Leeks applyed vnto the Hemorrhoids doe 〈◊〉 them altogether There groweth about the leaues of white Mullein a whitish 〈◊〉 which is good to make match or tinder to take fire Mercurie craueth one and the same ground with the Vine there to be sowne and grow in great aboundance without anie great care of husbanding and yet thâ—â—â— must care and regard be had not to sow it among Vines because the wine which 〈◊〉 Vines should yeeld amongst whom Mercurie hath beene sowne would retaine the tast of Mercurie and become verie vnpleasant to drinke The iuice of Mercurie being drunke helpeth conception prouoketh womeâ—â— termes and deliuereth them of their after-birth The decoction of Mercurie doâ—â— loose the bellie being drunke or taken in a Clyster Some make a honey of the 〈◊〉 of Mercurie with a halfe quantitie of honey and this is good for laxatiue Clysteâ—â— The iuice of Mercurie taketh away Warts the seed of Mercurie in a decoction with Wormewood doth cure the Iaundise and the iuice thereof with vineger doth ripâ— vp the scab and scurffe Yarrow doth grow in a ground that is indifferent fat and moist The decoctioâ— thereof doth stay all manner of fluxes and especially the red termes of women 〈◊〉 also that which commeth of a wound especially the leaues dried made in powder and drunke with the iuice or water of Comfrey or Plantaine The leafe put into the nose stayeth the bleeding and put into a Clyster it stayeth the bloudie flux Milfoile bearing a white flower being powned with his flower and drunke with 〈◊〉 distilled from the same and Goats milke doth cure the burning of the vrine in 〈◊〉 and the whites in women Danewort groweth better plunted than sowne and craueth a fat ground well â—â—nured and somewhat moist The iuice pressed from the roots of Danewort being drunke for a certaine time preserueth a man from the Gout The seed of Danewort being well washed and drunke in powder to the quantitie of a dramme hauing beene first steeped a whole night in Wine doth helpe the Dropsie because it procureth stooles downward and vomit vpward to the voiding of great store of water Being drunke also with the dâ—coction of ground Pine it asâ—uageth the paine of the Gout and Pocks There is also made a soueraigne Oyntment of the same for the appeasing of the said paines Taâ—â— the iuice of the roots of Danewort the flowers of Rye and
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 akiâ—â—g 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 〈◊〉 of them Orpin groweth for the most part in moist and shadowie places The Countrâ—y 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 theâ—â— 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 â—ore 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-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-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 syâ—rups 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 vriâ—â— 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 〈◊〉 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 â—otting If the iuice thereof be mixed with honey and put into the eyes they take away all manner of paâ—â—e 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 diuinatiâ—n 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 doâ—h 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 〈◊〉 ground in a trance It is certaine that many Philosophers doe deliuer that there 〈◊〉 certaine plants which haue the like force and properties making men to dreame of 〈◊〉 infinit sort of things and those well pleasing to the spirit and vnderstanding of 〈◊〉 furthermore they assure vs that if a man take of the juice of it in any quantitie 〈◊〉 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 〈◊〉 of the root whereof as he saith drunke with Wine doth bring dreames of 〈◊〉 things but not altogether vnpleasant but taken the double quantitie it makeâ—â— 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 〈◊〉 in powder are distilled in a glasse lembecke the water whereof is not lesse 〈◊〉 than the juice in wounds swellings kibes and the falling of the nailes of the â—â—gers if you powre of this water vpon the griefe and afterward couer it with 〈◊〉 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 〈◊〉 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 〈◊〉 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 〈◊〉 simple taken and applied as we haue alreadie spoken at large be of greater vertâ—â— 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 roâ—â—nish leaues of Nicotiana that can be chosen a pound wipe them as cleane as 〈◊〉 possible with a linnen cloth from all dust earth and whatsoeuer other filth not â—â—â—ting 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 〈◊〉 from all manner of filmes and skinnes in a brasen vessell putting to the said 〈◊〉 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 〈◊〉 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 pâ—â— it againe into the skellet with halfe a pound of Venice turpentine not suffering it 〈◊〉 boile but stirring it verie well let it coole and put it into pots for your vse 〈◊〉 in dispensing the first and second ointment put not in the drosâ—e of the stamped herb but strayning it through a thicke strainer reserue onely the juice which seemeth 〈◊〉 me to be the better As concerning the properties of these two oyntments the 〈◊〉 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 quintesâ—ence 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 sâ—ewt oylie substance
not first steept a â—ight in Endiue or Succorie water with a verie little white wine and in the morning â—straining of it to drinke the liquor strained from it The way to prepare it is on this manner You must take the weight of a dramme or a dramme and a halfe or two drammes more or lesâ—e according to the disposition of the bodie the aptnesse of it to purge and the age and strength of him to whome you giue it and afterward beat it in a mortar and make it into powder neither too grose nor too fine then afterward put this powder in three ounces of white Wine when there is no Ague or water or the decoction or broth of Endiue or Succorie or of a Chicken or some other such liquor which is meet and fit for the present disease as in the water of Betonie for the head-ach or in the water of Mother-wort for the diseases of the Matrix and so forth of others afterward the next morning you must drinke it the liquor and powder all together there may further at your pleasure anie syrrup that you will be mixed therewith if so be you know it meet and conuenient for the disease in hand It is true that we haue often proued namely that it endureth no mixture of syrrups or such other things no nor of Cinnamon if the ill disposednesse of the stomacke doe not require it for in such mixtures it maketh no operation and therefore it is better to take it altogether simple It may be giuen also in infusion when we desire to take away the obstructions of the spleene or â—â—iuer in sleeping all night the powder thereof grossely beat as we commaund to be done with Rubarbe in some wine or liquor fit and appropriate afterward straining it the next day in the morning and giuing the liquor onely wherein it was infused to drinke but in this case the quantitie of the powder must be encreased vntill it come to three or foure drammes for otherwise it will worke no effect in as much as experience hath taught vs that the purging qualitie of this root lyeth not so much in the subtle parts thereof as in the substance Which thing Mesues may seeme to haue â—ound likewise in Rubarbe of the East when he wisheth vs to take two drammes onely of Rubarbe in substance and the double in infusion This thing may happen vnto this root and to that Rubarbe of the East vpon their longer staying in the stomacke being taken in substance than in infusion and thereupon make a stronger and a longer continuance of their purging This powder may be also prepared in another manner as namely by making Marchpanes of the said powder with stamped Almonds and Sugar which will be verie fit to purge young children after a gentle manner There may pilles also be made of this powder which may be as small as Coriander seedes to the end they may be the sooner dissolued within the stomacke and not stay long there to heat it or else they may be made greater when there is anie purpose that the said powder should draw from the ioints and outward places The commodities and benefits that rise of the vse of this root are that it may be taken at all times It is not loathsome to the tast nor horrible to the smell neither yet hath it anie displeasing colour vnto all which the other purgatiues for the most part 〈◊〉 more or lesse subiect It procureth not anie loathing vnto the stomacke it causeth not anie wringings in the bellie neither prouoketh it anie vomit It purgeth so gently as that it worketh not anie weaknesse or relaxation or anie other such passion vnto the stomack it resolueth not or looseneth the naturall power neither doth it trouble or put the bodie to paine but contrariwise it maketh it strong lustie as though indeed it were no purgatiue or medicine but a familiar acceptable thing to our nature which thing falleth not out ordinarily in other medicines so that young children old folke and all such as haue taken anie great checke and dislike at other mediciâ—â— may safely pleasantly and profitably take and vse this It is true that before it be taken it will be needfull to prepare and digest the â—â—mour that is to be euacuated attenuating and making thinne and small the same because it is cold and clammie and opening the passages after the counsell of Hiâ—â—â—crates with Clysters and other conuenient meanes for otherwise the powder prâ—â—â—teth nothing as we see it fall out euerie day in such as vse it rashly and without pâ—â—paration and so also with them the thing that of it selfe is verie good doth 〈…〉 name but against all right and equitie seeing it worketh good and laudable effects being taken the bodie first prepared When it is taken the partie must keepe himselfe from cold wind much eating or drinking and other excesse he may sleepe 〈◊〉 houre presently after he hath taken it but not after that it beginneth to worke thâ—â— is no need for him to take anie broth two or three houres after he hath taken it 〈◊〉 is so worthie a medicine that it causeth not anie paine in the guts The day following if the bellie be bound you must procure it to stoole by Clysters or otherâ—â—â—â— and put case it hath not sufficiently purged you must then goe ouer it againe so 〈◊〉 as till it hath wrought your wished intent As concerning the symptomes or accidents which may follow the taking of it they are easily reformed although 〈◊〉 the greater part of them grow rather of the qualities of the humours or of the 〈◊〉 dispositions of the bodies of them that take it than of anie maligne qualitie in the root it selfe For as for vomiting that may come by reason of the stomacke beinâ— easie and inclined to vomit as hauing a verie sensible orifice or of the oboundaâ—â—â— of superfluities and fretting humors contained in the same rather than of the powâ—â—der which doth strengthen and comfort the stomacke by his astringencie notwithstanding it shall not be amisse to meet with this vomiting to put into the infusionâ—â— this powder a little Cinnamon It is held for certaine that if anie be desirous to 〈◊〉 the working excessine or not excessiue of this powder that he needeth but take 〈◊〉 small quantitie of broth and the eating of it will stay the attraction of the medicinâ— although I haue proued this not to be alwaies true I further confesse that it leaâ—â—â— some heat and drinesse behind it when it hath wrought which appeareth by 〈◊〉 great alteration that is remaining but this is no other thing than that which 〈◊〉 purging medicines likewise haue for they being all of them hot doe shew themselues therein but this heat may easily be corrected by the mingling of cold things Suppose likewise that such heat may as soone come of the hot and drie humor 〈…〉 happeneth in hot burning Agues
not halfe so much roome as the Borders Againe you may at your pleasure either within these Hedges or in the sâ—me 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 〈◊〉 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 â—odden 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 Naueâ—s Caraway Eringus and such other like all which will be the more pleasant if you put vnto the conserued or preâ—erued 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 â—ake the tenderest stalkes thereof and the fullest of leaues from these you shall â—ake 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 perceâ—ue 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 â—proâ—ts 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
Mallowes and with the iuice of this hearbe must he be annointed which shall gather the Honey to keepe him that he be not stung or to make him bold let him take a maske with a parte of Spectacles set in it to giue him light to see and let him also haâ—e a Linnen cloth close wrythed about his necke and head and gloues vpon his hands for to geld and handle them to his good contentment or which is better let him haue a Linnen hood to compasse and goe ouer his whole face made of a most fine and close-wrought Kall like vnto Net-worke for by this meanes a man shall see at his pleasure that which he goeth about to doe and yet be free from the danger of the Bees stinging But notwithstanding that you take from the 〈◊〉 their worke of Honey and Wax yet you must not kill them nor driue them 〈◊〉 away if it be possible but to keepe them for to draw yet more profit out of them afterward and when as yet there is no hope of good of them by reason of their 〈◊〉 euen then you must not vse anie vngratefull 〈◊〉 in stead of 〈◊〉 and â—urâ—heâ—ously massacre them In the Countrey of Tuscanie in remembrance of the bountifulnesâ—e of this poore cattell it is forbidden vpon a great penalâ—â— to kill Bees so long as possibly by anie meanes they may be kept aliue It will be good therefore for their safegard at such times as their Combes are to be gelded 〈◊〉 them in such sort as that they may withdraw themselues safely into some 〈◊〉 toward the middest of the couering of their Hiue and not to come forth or 〈◊〉 you shall make them come forth the couering of their Hiue taken away and a 〈◊〉 to the mouth of the Hiue and after smoaking the Bees from vnderneath for so they will betake themselues into the said sacke which must be fast tied and layd vpon the ground vntill that the Honey be taken away at leisure After this the Hiue or 〈◊〉 must be see to the mouth of the sacke and the couering put vpon it againe 〈◊〉 so the Bees may returne and enter into their house againe to begin their worke 〈◊〉 or else see neere vnto the Hiue which you meane to geld another emptie Hiue which shall be perâ—umed and hung about with sweet smelling hearbes and it shall haue 〈◊〉 hole in the couer as bigge as ones hand made round to the end that Bees may 〈◊〉 at it hauing made an end of the building of their Combes euen to the top and downeward more than the halfe part of the Hiue by this meanes you shall take away at ease such Honey as is in the Hiue and not loose anie part of it seeting that it may be taken forth at anie houre that you are disposed without hurting of the Combes and without molesting or troubling of the Bees in smoaking of 〈◊〉 cause them to gather together vpon heapes into some corner or else by 〈◊〉 them to flye some whither else The Combes being taken away shall be carried to the place where you meane to make the Honey and stopping the windowes of 〈◊〉 place preutent the comming of Bees thereinto for they will busily seeke the 〈◊〉 that they haue lost and if they find it wast and consume it And therâ—â—â—â— to cut off all meanes of entrance for them into this place you must there raise 〈◊〉 which may driue away them that shall assay to come in And this smoake would be made of greene Wood wet Hay Rosemarie or such like which sendeth 〈◊〉 sharpe and piercing fume Now though this be the opinion of the auncient Bee-masters yet 〈◊〉 hath taught vs in these later times that it is much better vtterly to kill and 〈◊〉 those stocks from whom you intend to take your Honey than thus to robbe 〈◊〉 for it is certaine that these Bees thus spoyled of their wealth and wanting 〈◊〉 flowers and other meanes whereby to renew their stores againe doc forthwith become robbers themselues and spoyle all the neighbour-Hiues which are 〈◊〉 them as also they breed a ciuile warre and much slaughter amongst other 〈◊〉 and therefore it is better vtterly to destroy them in this sort either at the closing of the night when the Sunne is set and 〈◊〉 Bee come home you shall 〈◊〉 the Hiue from the stone and sowse it into a sowe of water and there let it 〈◊〉 all the Bees are drowned and then take out the Honey and the Wax or else 〈◊〉 Fusse-ball or some sharpe smoake smoake them to death and then take their 〈◊〉 and dispose it at your pleasure CHAP. LXVIII Of the making of Honey and Wax YOu must make your Honey the same day that you haue taken out your Combes although they be warme and somewhat hot And for the doing hereof the Combes must be set one against another in a Willow or Ozier basket wrought verie cleare and fashioned like an Hypocras bagge after that you haue once cleansed away from the Combes the feed of young brood and all manner of other filth and when the Honey shall be runne through the basket into a bason that shall be set vnder it you must put it into an earthen vessell which must for some small time be left open till it haue done boyling and casting sorth of his froth by staying in the same this done the pieces and lumps of Combes shall be taken out of the basket and presâ—ed and there will Honey come out of them but not so good as the former which must be put by it selfe that so the pure and that which is indeed verie excellent may not be corrupted thereby After that the remainder of the Combes is throughly pressed out and washed in sweet water they shall be cast into a Copper vessell with some water and so set vpon a soft fire to melt This Wax thus melted shall be strained letting it runne out into water and then being melted againe with water you shall make it vp into what forme you will CHAP. LXIX of the marks of good Honey THe good Farmer maketh gaine of euerie thing and by whatsoeuer hee can perceiue necessarie for the inhaunsing of his house Now I dare boldly affirme That there are few things found about a Countrey house which are of greater encrease and aduantage than Honey Againe wee see what traffique the Spaniards make with it who through the barrennesse of their Countrey hauing no other meanes to enrich themselues doe keepe a great number of Bees to make much Honey of them In like manner doe the inâ—â—abitants about Narbone who send amongst vs great quantities of white Honey which wee make serue for our vse But I would aduise such as make a traffique â—â—hereof that they would not gather aniâ— Honey but that which is good for the â—abour and cost is no lesse to nourish and keepe bad Bees than to keepe those which are good The markes therefore of good Honey are that the Honey be of a yellow
colour pleasant smell pure neat and shining in euerie part sweet and verie pleasant to the tast and yet notwithstanding this hauing a certaine kind of acrimonie or sharpenesâ—e of an indifferent consistence betwixt thicke and thinne hanging together in it selfe in such sort as that being lifted vp with the fingers end it keepeth together in â—aner of a direct line without any breaking asunder for it should argue it selfe to be either too thick or too thinne if it should not hang together but breake or else to haue some other vnequall mixture It must not be long in boyling and yeelding but small store of scum when it doth boyle aboue all it may not exceedingly smell of Thyme though some as I my selfe doe know doe greatly esteeme of such And that which is gathered in the Spring or Summer is much better than that which is gathered in Winter White Honey is not of lesse goodnesse than that which is of a golden yellow so that there accompanie it the other marks of goodnes such as that is which the Spaniards and men about Narbona doâ— send vnto vs being verie white and 〈◊〉 firme and hard and therefore better without all comparison than anie other 〈◊〉 of Honey Honey the newer it is the better it is cleane contrarie to Wine which is more commended when it is old than when it is new This also is to be marked in Honey 〈◊〉 as Wine is best at the mid-Caske and Oyle in the â—op so Honey is best towards the bottome for by how much Honey is more firme and heauie so much it is the 〈◊〉 as being the sweeter The vse of Honey serueth for manie things it prolongeth life in old folkâ—s and in them which are of cold complexion that it is so we see that the Bee which is 〈◊〉 little creature â—eeble and weake liueth nine or tenne yeares by herâ—eeding vpon Honey The nature of Honey is to resist corruption and puâ—â—ifaction and this is the cause why Gargarismes to cleanse and mundifie the vlcers of the mouth are 〈◊〉 therewith Some make a distilled water of Honey which causeth the 〈◊〉 is fallen away to grow againe in what part of the bodie soeuer it be CHAP. LXX The manner of preparing diuers sorts and diuers compositions of Honey THere is such excellent vertue in Honey as that is preserueth and defendeth things from puâ—â—ifaction and corruption which is the cause that when anie are disposed to keepe Rootes Fruits Hearbes and especially Iuices it is ordinarily accustomed to conserue them is Honey whereupon it commeth that wee vse these names Honey of 〈◊〉 Roses Rosemarie-slowers Damaske-Raiâ—â—â—â— Myrtles Anacardâ—â— Buglosse and such like which are made with iuice and Honey of which onely we will 〈◊〉 in this place The Honey of Violets Roses Buglosse Mercurie and Rosemariâ—â—flowers 〈◊〉 all prepared after one sort Take of the iuice of new Roses a pound of pure 〈◊〉 Honey first boyled and 〈◊〉 tenne pounds boyle them all together in a Caldron vpon a cleere fire when these boyle adde vnto them of new Roses yet 〈◊〉 cut in sunder with Scizars of Sheares foure pound boyle them all vntill the iuice be wasted stirring them often with a sticke this being done straine them and put 〈◊〉 in an earthen vessell for to be kept for it is better and better after some time Otherwise and better and ofter vsed Stampe in a Mortar new Roses adde like 〈◊〉 of Honey and set them in the Sunne the space of three moneths afterward straine them and boyle the liquor strained out to the thicknesse of Honey Otherwise 〈◊〉 equall parts of Honey and of the manifold infusion of new Roses boyle them all 〈◊〉 the consistence of a Syrrup looke how manie times the more double the inâ—usion of the Roses is by so much the Honey of Roses will be the better and this same is 〈◊〉 most fit to be taken at the mouth as the first and second are for Clysters Or 〈◊〉 take new raw Honey before it euer boyle or hauing but lightly boyled and 〈◊〉 thereto some quantitiâ— of sweet water red Roses that are new and newly 〈◊〉 in the shadow their white taken away and a third part of Honey put them all together in a glasse-vessell or earthen one well glassed which being close stopped shall be set in the Sunne and stirred euerie third day and thus you may fitly prepare Honey of Roses and Rosemarie-flowers a great deale better than after anie of the 〈◊〉 waies Honey of Myrtles is made with a pound of the iuice of Myrtle-tree and 〈◊〉 pound of Honey all boyled together vpon a small fire The honie of damaskes raisons is thus made Take damaske raisons cleansed from their stones steepe them foure and twentie houres in warme water and after boyle them to perfection when they haue thus boyled straine them through a strainer verie strongly and after that boyle them againe to the thicknesse of 〈◊〉 Mel Anacardinum is thus made Stampe a certaine number of the fruit Anacardia and after let them lye to steepe for the space of seuen daies in vinegar but on the eight boile them to the consumption of the one halfe afterward straine them through a linnen cloth the juice that is strained out must be boyled with like quantitie of honie The manner of making honied water Take one part of honie and sixe parts of raine water put all together in a little barrell well pitcht and sâ—opt aboue that 〈◊〉 no 〈◊〉 at all may enter in at it afterward set it out in the hottest weather that is as in Iulie but out of all raine and leaue it so about 〈◊〉 daies but with such prouâ—â—o as that you turne the barrell euerie eight daies to the end that the Sunne may worke on all sides of it To make it more effectuall and of greater vertue it will be good in quincetime to mixe therewith the juice of quinces in such quantitie as that there may be for eâ—erie pound of honie a quarter of a pound of juice of quinces Some before they put the honie and water together into the barrell boyle them together vpon a cleare fire or vpon coales without smoake they scum the honâ—e and boyle it to perfection which they gather by casting an egge into it which if it swim aboue then the honie is sufficiently boyled but and if it sinke then it is not boyled ynough The Polonians Muscoâ—â—es and Englishmen doe make a drinke hauing the 〈◊〉 of a honied water which is farre more pleasant and more wholesome than many mightie wines and it is called Mede They take one part of honie and six parts of raine riuer or fountaine water they boyle them together and in boyling them take off the seum very diligently and continue the boyling till the halfe of the whole be consumed being cooled they put it vp in a wine vessell and after adde vnto it â—ix ounces of the barme of ale or beere to
and Fullers clay tempered together with water You may make Quinces of what fashiâ—â— you will if you teach them to grow in moulds of wood or baked earth As coâ—â—â—â—ning the meanes to keepe them we shall speake of that hereafter The garden and reclaimed Quince-tree beareth two sorts of fruits the 〈…〉 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 〈◊〉 as may be eaten raw whereas the other are not fit to bee eaten before they 〈◊〉 prepared The smell of Quinces is contrarie vnto venime and poyson also the Quinâ—◠〈◊〉 selfe doth comfort the stomacke stay the flux of the bellie and make men to 〈…〉 sweet breath For which reason wise Solon as saith Plutarch did 〈…〉 onely the betrothed but also the married women that they should neuer lye 〈◊〉 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 deliâ—â—rance may not vse Quinces although that in vsing of them in the time of her beiâ—g with child they will be some meanes of her bringing forth of a faire babe Soâ—â— make a confection of Quinces called Marmalade which is verie soueraigne againâ—â— 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 laxatâ—â—â— 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 sâ—raine 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 〈◊〉 Agaricke or such like The Cydoniatum or Marmalade of Lyons is 〈…〉 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 〈◊〉 and moist they become more aboundant in iuice better coloured and thicker which is the cause that the Sea-coasts being haunted with 〈◊〉 said-winds doe abound with durable plants and such trees bringing â—orth 〈◊〉 fruitfully for others set vpon the North and North-east are not thereby so 〈◊〉 fitted Some make Nurseries of these kind of trees sowing their seeds in 〈◊〉 They will affirme and giue it out likewise that they grow of siences set and 〈◊〉 downe in small furrowes or stucke downe in baskets and some do◠〈…〉 vpon the stocke neere ynough vnto the root and that in Aprill and in May 〈◊〉 some say that they may be grafted after the manner of the Scutcheon like graft 〈◊〉 the moneths of Summer putting their pippins in a pot or basket neere vnto 〈◊〉 tree where you would they should be grafted or halfe swallowed but the 〈◊〉 certaine direction and instruction about these Trees is that which is set 〈◊〉 in the second Booke and whereunto also wee referre you for the same 〈◊〉 The Pome-adam-tree is much to be esteemed euen of the best Gardiners not in reâ—pect of his fruit which indeed is more beautifull than profitable in as much as it is â—â—either good to eat raw nor yet to preserue but onely fit to wash the hands or else to 〈◊〉 in the hand but to graft Citron-trees Orange-trees Limon-trees and Assyâ—â—an Citron-trees vpon as wee haue said in the second Booke because they prosper â—â—aruellously vpon this tree and bring forth verie quickly faire and great fruit espeâ—â—ally the Orange-tree We haue entreated in the second Booke of the differences 〈◊〉 Oranges Citrons Meâ—ons and Assyrian Citrons whereunto we will further adde 〈◊〉 the Citron of Assyria is of a verie good smell but of little sweetnesse or anie â—â—ther tast and therefore it is vsuall to eat his flesh with salt or sugar or with salt and â—â—ineger The Limon differeth from this kind of Citron because the Limon is lesse 〈◊〉 colour drawing toward a greene bunching out both aboue and below after the â—â—anner of womens nipples As for Pome-adams they are round twice or thrice as great as Oranges not haâ—â—ing a verie thicke rind rugged vneuen and hauing manie clefts or chaps varie maâ—ifestly appearing like to the prints of teeth Some thinke they had this name giuen â—f being the Apple which Adam did bite vpon in this earthly Paradise They are â—â—ellished almost like Limons but not altogether so pleasant If you cut it in the â—alfe and season it with the fine powder of Brimstone and after rost the same vnâ—â—er the ashes and rubbe therewith the itching bodie or anie part thereof it will â—eale 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 stanâ—â—â—ng out with great bellies as by name the blacke ones of which yet further there 〈◊〉 one kind that beareth long Figges hauing almost no bellies and these draw noâ—hing 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 insoâ—uch as that it ceaseth not bearing of excellent fruit amongst the heapes of small â—â—ones prouided that there be good store of depth of earth to spread and sinke â—owne his roots into at ease Such a tree as manie others is apt for hot Countries â—ut hee that would haue of them to grow in cold Countries must make choice of â—â—ose which bring forth their fruit before the cold time of the yeare and must couer 〈◊〉 with some shield in Winter and compasse it about the foot with fat ground or â—ung of Oxen or Asses verie well rotted for otherwise it will yeeld him no pleaâ—ure 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 â—et may enter into it You must take from it all dead and rotten wood not suffering â—y 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 〈◊〉 planted in October
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 biâ—â—ernesse in the water but that it is sweet and pleasant as when it came out of the Foâ—â—taine 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 â—earced 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 〈◊〉 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 〈◊〉 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 fiâ—t 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 thâ—m 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
vnto it neither need you feare that it should be salt for though you should put much salt into it yet the oyle would take no taste of it To keepe oyle from becomming ranke melt vvaxe with oyle in equall quantitie and therein mingle fried salt then put it all in a vessell of oyle and this same composition serueth also to mend it if it be alreadie ranke Anise cast into the vessell performeth the same If the oyle be troubled purifie it at the Sunne or fire or else cast into the vessell boyling water prouided the vessell be not weake and in hazard of bursting If the oyle be full of filthinesse frie salt and cast it hot into the vessell the pine not burned or the lees of oyle dried and parched and cast into the vessell of oyle doth the like If oyle haue got any stench or other euill smell poune greene oliues and cast them into the oile without their stones or else cast in the crums of barley bread mingled with grained salt or else inâ—use in the oyle the flowers of melilot If the oyle be corrupt and putrified hang in the vessell a handfull of the hearbe coriander and cast in besides of the same diuers times if you perceiue that the putrifaction is not taken away or which is better change the oyle his vessell you shal likewise amend this fault if you take grapes and after you haue taken out the kernels stampe them and make them into lumpes to put into the vessell and ten daies after change the oyle his vessell Oyle will be verie cleare if you stampe the barke and leaues of an oliue-tree with salt put in all in a little knot or nodule and hang the same in the vessell To make sweet smelling oyle take Virgines oyle which is that which first runneth downe from the presse without the weight of the presse forcing it into it cast of the fine powder of bay-tree-leaues the rootes of aller and cypres the roots of coâ—nâ—lag or some other sweet smelling things such as you are disposed all being dried and made into fine powder stirring the vessell well afterward put in salt finely powdred and set out the vessell in the Sunne for the space of fifteene daies or else set a vessell well couered for feare that the oyle should spend it selfe in a caldroâ— of boyling water let it stay therein the space of three houres to boyle at a little sire after take it out and let it rest some time vntill you perceiue all to be incorporated together then straine the oyle and reserue it in some vessell well stopped for your vse Furthermore you must know that as the bottome in honie and the middest of Wine so the vppermost part of the oyle is alwaies the best the reason shall be deliuered in the treatise of Wine in the sixth Booke As concerning the properties of oyle it hath a singular vertue applied outwardly as is to be knowne by the answere of Democritus vvho being asked of the meanes to liue long and to preserue ones bodie in good estate and plight said If you arme your selfe without your bodie with oyle and within with home And this is the cause vvhy Hanniball gaue in charge vnto his souldiers passing the mountaines that they should arme their bodies vvith oyle to keepe them from the injuries of the cold in like manner the men of auncient time to make their bodies the more nimble and readie to all actions and motions caused all their bodie ouer to be annointed with oyle before they were to goe into the bathe in like sort also their vvrastlers and champions before they entred the combate did annoint all their bodie oâ—er with oyle not onely that they might not be so easily taken hold of in wrastling but also to haue their whole bodie the more nimble and obedient and their members the more lustiâ— and strong As concerning within the bodie oyle hath no lesse vertue than vvithout for that if it be taken inwardly it softeneth the bellie subdueth the malignitie of venimes and causeth vomiting speedily furthermore if any venime or burning haue pitcht and setled it selfe vpon the skin and begin there to exulcerate or worke his further mischiefe for the staying of the fiercenesse and malignitie thereof there is nothing better than to lay a little liniment of new oyle thereupon Oyle powred vpon vvine or any other liquor keepeth it from spending it selfe In like manner the Vinteners wise ynough to keepe white Wine from waxing red are vvont to cast vpon it a pint of Oyle-oliue Oyle is altogether enemie to plants especially gourds and cucumbers which dye presently if a man place neere vnto them any vessell of oyle or if that he which dresseth them be oylie as vve haue said in the second Booke The lees or grounds of oyle are good to make a mortar with to lay the floores of corne garners because such a morter chaseth away Mise lees also are good to keepe instruments and yron tooles from rusting oxen are helped to a good appetite by hauing their fodder besprinkled with oyle lees oyle lees are good to annoint the bottomes of chests wherein clothes are to be laid for they driue away mothes they are good also to giue light vnto the familie with some wood to keepe sheepe from being scabbed if they be annointed with the lees of oyle as also to heale such as are alreadie scabbed to cause vvood to burne and slame without smoake CHAP. LII How the Oyles of other Fruits and Seedes are made by expression THere are many other seeds and fruits which doe yeeld an oylie liquor by expression and that after the manner of the Oliue that is to say royall Walnuts Filberds Nutmegs Almonds both sweet and bitter the Indian nut Anacardies Peach kernells the kernells of pine Apples Abricots Cherries Plums Pistaces Linseed Rapeseed Mustard-seed Hempe-seed the seed of Poppie Heâ—bane Burnet Citrons Oranges Apples Peares Cucumbers Gourds Melons Citrulls and other such like whereof vve will speake particularly to the end that we may giue to know what course is to be taken and what maner and order is to be kept in euerie particular The oyle of sweet Almonds is thus prepared Pill the Almonds after that they haue sleept some time in warme water pound them in a morter of stone or marble with a woodden pestle and make them vp in lumpes or little loaues which you shall knead and vvorke with your hands at the vapour of vvarme vvater a long time if you like it not better to warme them vpon hot ashes or hot sand for the space of an houre or in the Sunne the space of fiue houres or else put them in a glasse vessell vvhich shall be vvarmed at the vapour of boyling vvater in a caldron after put them in a haire cloth or hempen bagge for to presse in a presse that hath his planke hollow and bending downeward or betwixt presses whose plankes you
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 childâ—or 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 stiâ—ed 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 â—â—â—ments 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 chaâ—â—ng 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 myâ—â—tes Iâ—niper-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 〈◊〉 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 〈◊〉 of water put vnto them but vnto other things some Wine as in oyle-de-baies â—â—â—megs 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 Fâ—â—berds Cammoâ—ile 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 pasâ—e 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 Maâ—â—â—â—-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
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 ingredâ—ents 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 â—atter 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 Omphacâ—â—e 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
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 bâ—d 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 meliâ—â—te 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 â—â—â—berds 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 peecâ—s 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 conâ—ulsions 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 superâ—lous 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 â—nd 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 rooâ—s of Cypres Elicampaine and Zyloaloâ—â— of each an ounce and a halfe of nuâ—megs 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 fâ—â— 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 â—â—rrow 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 roâ—ten sodden
cold goe crosse the water are the oyles of anise and fennell-seed and that by reason of a certaine proportion which they haue with the weight of the vvater Therefore for the seperating of the oyle vvhich the water hath carried along vvith it it were good first that the receiuer should haue his bottome somewhat sharpe pointed and that in the said bottome therewithall there should be a small hole which hauing beene stopped during the time of the distillation with Waxe oâ— cement should now after the distillation the water and oyle being growne cold by the operation of the ayre be vnstopped if so be that after attentiue beholding of the receiuer it appeare that the oyle is gathered into the bottome of it for so the cemeâ—â— or vvaxe taken away the oyle vvill come out and the vvater stay behind in the vessell if by stopping the hole in time it be your mind to keepe it there If the oyle 〈◊〉 aloft vpon the vvater if you vnstop the foresaid hole in the bottome the vvater will run out below and the oyle vvill stay behind in the receiuer if by mishap it doe not fall downe into the bottome of the receiuer first before it come into the viole prepared for it but this you must take heed vnto but and if the oyle be mingled amongst the vvater in manner of a cloud strayne the water through a fine linnen cloth vvhich afterward vvill be easily gathered together vvith a knife in such sort at that you may put it vp in a viole wherein afterward if need be you may turne it into a thin liquor by a small heat set in the Sunne or vpon hot ashes if the oyle swim vpon the vpper face of the vvater you shall seperate it in a furnace of digestion vvith a siluer spoone you may also vse other meanes to seperate your oyle from his fellow vvater as for example by a funnell of glasse putting your finger toward the poynt of it and vnderneath and doing the like oftentimes vnto tâ—â—t vvhich hath been done by the receiuer that is to say by powring of liquor into the said funnell You may likewise doâ— the same by the sucking of the vvater out of the receiuer for so you may sucke out all the water and leaâ—â— the oile in the bottome vvhich sucking may be performed by pipes of plaâ—e made after the fashion of those vvhich you see pictured here vvhich vvill draw all the vvater in a short time out of the receiuer as you see them vsed in France to cause vvater to runne in manner of a fountaine out of any bucket or other vessell wherein water is conâ—ayned CHAP. LXXX Of the faculties or properties continuance and vse of distilled Oyles SEeing that distilled oyles as vve haue before declared are the radicall humour of euerie matter and that such radicall humour is as it were the soule and forme which giueth being vnto all matter and vvhereupon depend the vertues powers faculties and actions of the said matter you need not doubt but that the vvhole and intire vertues of simples distilled is imparted vnto the Oyles drawne from them and that in a purer and most subtile manâ—â—r in as much as by such chymicall resolution the most subtile substances are seperated from the grosâ—er by being mingled vvherewith they vvere greatly weakeâ—ed and hindered from doing their effects and so it also commeth to passe that â—ooke vvhat vertue vvas in a pound of the simple is contayned in a dram more or 〈◊〉 of the oyle besides this such oyles haue this propertie amongst others that by a meruailous subtilenesse of substance vvhich they haue gotten by the fire they doe 〈◊〉 pierce into the most profound and deepe parts and quickly vvorke their â—ffects As concerning their lasting and continuance they vvill keepe long especially 〈◊〉 after they haue beene rectified that is to say yet once more distilled vpon ashes vvith a sâ—all fire in a retort you stop them vp in bottles of double glasse and such 〈◊〉 are armed and close stopt vvith Cement or Masticke or Waxe and Masticke 〈◊〉 tegether without giuing them any ayre except at such times as you vvould â—se them and whâ—ch then you cannot doe vvithout damage done vnto them for â—â—â—ing they be all ayrie and firie they cannot chuse but easily euaporate and spend â—nd that in such sort as that it may be euidently seene and discerned as amongst the 〈◊〉 will easily be found true in oyle of camphire As for the vse that is in drops if you take them simplie and alone by themselues â—â—hether it be into the bodie or vvithout as you shall vnderstand hereafter But to vse them to the most profit inwardly you must dissolue sugar in violet rose cinnaâ—ome or other such like waters and into it cast one or two drops of the oyle which you would vse and so make vp lozenges thereof CHAP. LXXXI A particular description of certaine Oyles that are distilled according to the former methode BVt the oyles of Seeds as of Anise Fennell Elder-tree Cummine and others are distilled after this manner Take such quantitie of Seeds as you please as fiue or sixe pound at the least and for the better bruise them grosâ—y seeing carefully to it that not so much as one seed conâ—inuâ—â—vhole put them into the vessell of copper poure in vpon them of cleare fountainâ— vvater â—iue and twentie or thirtie pound mingle them diligently together couer thâ— vessell vvith his head and doe in manner as hath beene said before The oyle vvhich distilleth first is of greater efficaâ—iâ— than any one for vvhich cause the receiuer may be twice or thrice changed This thing is vvorthie obseruation that oyle of anise-â—eeds in the time of Soâ—â—er cannot well be distilled because that the spirits thereof are too subtile and much more subtile indeed than those of Fennell vvhereupon it followeth that at the 〈◊〉 of the fire they doe easily spend by euaporation though it be guided and kept verie low and soft But the fittest time to distill them â—s Winter for how much the colder that Winter is so much the more it becommeth coagulate and resembling the cafphire vvhen it runneth downe into the receiuer After that you haue sâ—rayned it through a cleane linnen cloth all the vvater passeth away and the oyle 〈◊〉 behind in the linnen cloth and vvhich you must dissolue shortly after in a great glasse by the heat of a â—ire-pan and so the â—legme is easily seperated This is a singular oile whether it be taken alone by drops with wine or broth or sugar Lozenges for to comfort the stomacke helpe digestion and discusse winds for the 〈◊〉 also and diseases of the lungs as also for the mother whereupon it commeth that it sâ—ayâ—â—h the whites of women Fruits as of Iuniper berries c. by reason that they are somewhat more oylie than hearbes and seedes doe not require such quantitie of water as hearbes and seedes so that for a pound of fruits fiue or six
there is a little white wine after that it is cold and the moisture thereof taken away they distill it in a retort In any case there must heed be taken that it boyle not in distilling as in Turpentine and honie for such liquors being heated doe easiâ—ie swell and rise vp Wherefore there must be made but a soft and gentle fire at the first and then afterward increased and the stillitorie cooled againe to hinder the boyling vp of it you may cast in some small lumps of lead wrapt vp in paper or the leaues of Iuie or small grauell c. This oyle is singular good for to suppurate and ripen impostumes asâ—wage paine comfort the hard and strayned sinews and for the palsie The water distilled before the oyle doth meruailously heale all sorts of wounds if they be washed therewith and a linnen cloth wet therein laid vpon them You may distill after this manner benjouin ben ladanum and other such like gums you must also note here in this place that hard gums may be distilled with water as the oyles of hearbes and seeds before specified CHAP. LXXXV Of the manner of extracting Oyles out of Myrrhe Sâ—â—rax Calamite Gum arabicke and suâ—h other like MOst certaine it is that the liquor which is extracted and drawne from Myrrhe Storax calamite and Gum arabicke is not an oyle but a grosse slymie and glewie matter vvhich is perceiued and knowne because they take not fire yea and if you meet vvith any of them at any time that vvill burne then know that it commeth by the mingling of some other oyle therewith and Aqua-vitae Take therefore verie new egges and make them verie hard in hote vvater afterward cleaue them in the middest and take out the yolkes and in their place putting as much Gummes and that before they be cold joyne the two parts of euerie one of them together againe and making a hole through the peeces of the smaller end hang them in a caue to the end that the moisture of the place may cause the Gumme whether it be Myrtle or Storax calamite therein inclosed to resolue the more easilie set vnder euerie egge a viâ—le and there will drop downe into it a maâ—ter much like vnto honie or thinner This done gather that which is distilled into a viole and set the same verie vvell stopped dâ—epe in the horse-dung to the end that by his heat being good to alter and putrifie the slymie qualitie of this matter it may be corrected and made more moist and like vnto oyle Fiorouanto an Italian Empericke in the seuen and fiftieth Chapter of his second Booke and the thirteenth Chapter of the fourth Booke of his Vexations prepareth the oyle of Myrrhe six this manner Take of elected and true Myrrhe 〈◊〉 ounces of Aqua-vitae without any flegme twelue ounces mingle them together in a retort of glasse vvhich you shall set vnder horse-dung verie hote the space of 〈◊〉 dayes afterward distill them in Maries-bath till all the water be risen and wholly gone then you shall see in the bottome of the retort oyle vvhich you shall straine through a linnen cloth and keepe it to preserue the face a long time and continue it in his young and youthfull brightnesse and freshnesse This oyle is a veriebalme to conglutinate and heale wounds speedily as also to cure all other inwarddisease in taking two drammes thereof inward it is good also for the deafenesse of the eares Looke for the larger handling of the distillation of oyles in our Booke of secret medicines The Silke-worme CHAP. LXXXVI Of the profit comming of the Wormes that spin silke THe good Huswife vvhich hath the ouersight gouernement and dâ—sposing of the cattell must not make lesse account of the Silke-wormâ— than of the Honie-bee For besides the pleasure which she may conceiue of the meruailous industriousnesse of this little beast in making and spinning of Silke she may also reape an incredible profit of so excellent a worke which honoureth and maketh men glorious being attyred with the pompe of this workmanship and piece of cunning skill insomuch as wee see that Kings Princes Gentlemen Prelates Iustices and other great and notable personages are vsually decked and apparrelled with the trauaile of these prettie creatures And which is more the silke serueth not onely for the apparrelling of men but also for a singular remedie to comfort the heart that is sicke and to reioyce and recreate all the heauie and troubled spirits of anie one as wee may well vnderstand by that famous conâ—ection called of the Physitions Alkermes which being compounded for the most part of the decoction and infusion of Silke in the iuice of Kermes and being taken inwardly it is a verie soueraigne remedie against faintings and swownings Wherefore the good wise or Mistresâ—e of our Countrey Faâ—me shall make great account of the keeping of Silke-wormes to the end that shee may reape the profit of the sale of the Silke which shee shall gather from them yearely which profitable practise is verie well knowne amongst the wiues of Tourraine here in France CHAP. LXXXVII Of the situating of a place to keepe Silke-wormes in IT is necessarie also that the carefull Huswife for the vndertaking of the gouernment of Silke-wormes and for the making of her best commoditie thereof doe chuse out some conuenient place about the Farme for the better ordering and keeping of them and it must be rather high than low hauing a good ayre and without moistnesse being so prouided of Windowes as that the Sunne may come in at them both morning and euening if it seeme good vnto such as haue the charge to gouerne them These Windowes must be such as will shut close or else are glased or paper Windowes or of fine Linnen Cloth to the end that when it raineth or bloweth in cold weather or in moist they may be kept verie close and fast shut for who so faileth to gouerne and prouide for them in this sort it commeth to passe without doubt that these prettie creatures being tender at all times cannot escape but die when anie hard weather commeth He must likewise haue Nets and Cords before the Windowes to the end that the paper-Windowes being opened the Sparrowes Swallowes and such huâ—tfull birds may not gâ—t in to feed vpon these Wormes Neither Cocke nor Henne must come in heere for they would so rauenously feed vpon this little Worme as that they would be readie to burst The â—loore must be kept verie cleane and the walls without holes or crâ—uises by which neither Crickets Lizards Rats or other like vermine may enter and get in to kill and spoyle these little things either night or day In it there must be ouerthwart partitions with pillars and vpon them shall be fastened manie boords or hurdles made of the stalkes of Roâ—e-trees for to pleasure this small wretch withall and these before you set anie Wormes vpon them must be sprinkled with a little vineger and rubbed with sweet hearbes because they loue
meat-broths in panades and pap-meats as also to make 〈◊〉 with cheese and butter This is a meat that is pleasant ynough and not much loading or charging the stomacke notwithstanding that it be windie for therein it is not so excessiue as the pease or beanes Goats wheat and Typh wheat THere are yet remaining two other sorts of Wheat which the Latines call Tragâ—â— Cerealis and Typha Cerealis whereof Dioscorides and Galen doe make mention Typh wheat is verie like to our Rie and doth make a verie blacke bread and verie vnpleasant also when it is old though it be otherwise verie pleasant when it is new baked after the manner of Rie The Goats wheat is not verie much vnlike vnto thâ— graine called Furmentie saue onely that his meale yeeldeth more bran without comparison and so maketh a fitter bread to loosen the bellie than to feed or nourish it These wheats are not so much as to be seene in France and therefore I meane not to make any longer discourse thereof Of all manner of March-Corne CHAP. XVIII Barley AFter that vve haue thus largely spoken of Wheat and other Corne it remaineth that vve should consequently speake of all manner of pulse the ordering and husbanding vvhereof to speake in generall is like vnto that of the other graine going before as namely in the gathering of stones from off them in manuring and giuing them their first second and third eaâ—ing as also in clodding sowing harrowing and mowing but differing notwithstanding in some things as namely in their nature and therefore it will be best to make a particular description thereof especially of Barley which howsoeuer it is of sleight vse in France because of the great profit of the vine and the plentie of Wheat in which the kingdome aboundeth yet in other Countries it is of best respect especially in England vvhere the greatest sort doth grow and where they make Beere thereof so good and excellent that not any French Wine is more pleasant or more wholesome Therefore to speake first of Barley â—â—cording to the opinion of the French husbandman vvhich is not to be held most authenticall Barley must be sowne in a leane drie and small ground or else in a ground that is verie fat throughout because it doth bring downe and diminish the fatnesse of a ground mightily and for that cause it is either cast into the ground that is verie far the force and goodnesse vvhereof it shall not be able to hurt or into a leaâ—e ground vvherein a man should not sow any thing else so well It must be sowne in a ground that hath had two earings in some countries in the moneth of October but in this countrie after the fifteenth day of Aprill according to the common prouerbe at S. Georges day you must sow your Barley and lay your Oats away if the ground be fat but and if it be in a leane ground it must be sowne sooner not â—laying for any raine in as much as that according to the prouerbe Wheat must be sowne in 〈◊〉 and Barley in dust for Barley cannot endure any great store of moisture being of it selfe drie open and cold againe Barley being sowne in moist places and much watered vvith raine-water doth easily canker and turne into darnell and oats the same manner of ordering is giuen to the barley called mundified barley and that because the chaffe thereof falleth presently and cleaueth not vnto the corne as it doth in common barley When you perceiue it somewhat ripe you must mow it sooner than any other corne for it hath a brittle stalke or straw which is verie apt to breake when it is verie drie and the corne being but weakely inclosed vvithin his huske doth easily and of it selfe fall vnto the earth and hence also it becommeth more easie to thresh and shake out than any other graine After the corne is mowne it will be good to let the earth lye ydle a yeare or else to manure it throughly and so to take away all the euill qualitie that is remayning and left behind In a deere yeare it is vsuall to make bread of barley as vve shall declare hereafter and that better for the poore people than for the rich and yet in one point to be praised in as much as it is good wholesome for them that haue the gout the assured truth vvhereof is found out rather by experience than reason Notwithstanding in as much as Barley as Galen 〈◊〉 vvhether it be in bread or in pap-meat in pâ—isanâ—s in mundified barley or otherwise imployed doth coole and yeeld a thinne kind of nourishment and somewhat cleanseth the bodie in that respect it may be profitable for them that haue the 〈◊〉 as those that are full of humours and subject to distillations falling downe vpon the mints There is made of Barlie a certaine kind of drinke vvhich is commonly called aptisane and a meat that is good for sicke persons called mundified barley which thâ— good vvife of the Farme may make in this sort Take barley well cleansed and husked boyle it till it burst and till it become like vnto a pap-meat after beat it in a morter and when you haue so done straine it through a verie fine strayner put vnto it sugar or the juice of sweet almonds or of poppie-seed melons or lettuses according as occasion shall be offered Or else Take of the best and newest barley put it in a mortar and cast vpon it warme vvater as it vvere to wet it but not to make it swim afterward beat it gently with a vvoodden pestell in such sort as that the huske that couereth it may be forced off then chafe it betwixt your hands that so you may free it quite from huskes then afterward drie it in the Sunne vvhen you haue this done take a handfull of the said barly and put it in a pot vvhich it may fill to the halfe and filling vp the other halfe with vvater let it boyle by little and little vntill such time as it be burst and become like pap-meat let it run through a linnen cloth and so straine out the juice Thus much for the French opinion of Barley but to come to the true knowledge thereof from the opinions of those that are better experienced in the same you shall vnderstand that Barley ought to be sowne vpon the best richest and best husbanded ground you haue and although it will grow in any soyle whatsoeuer that is vvell husbanded not being too extreame cold and moist yet the better the earth is into which you sow it the better and the larger the corne is vvhen it groweth and much more seruiceable for any vse you shall please to imploy it That Barley which groweth on the stiffe clayes is the best being large white and full like a Buntings beake That which growes on the mixt soyle is the second best and that which groweth on the sands is the vvorst Barley asketh the greatest tillage of all graines
vvhich commeth of new threshed corne because that the corne being driuen and laide naked from his first and vtmost huske and coate taketh the aire as also his vndermost couering vvherewith it is couered and so groweth drier and harder not only in his coate but also in the meale and marrow inclosed therein Whereupon it commeth to passe that this meale being left naked and voide of any coate by the grinding of the Mill becommeth more apt to keepe in being the more drie On the contrarie the meale of new threshed corne is not of so good continuance but spoileth sooner because that the corne new threshed retaining yet his natiue moisture maketh the meale the more moist and heauie and that it can not be so drie vvhereupon it falleth out to be more inclinable and readie to corrupt For euen as drinesse doth preuent and hinder putrifaction so moisture doth hasten and help forward the same And that it is so vve see by experience that the painfull husbandmen for the good keeping of their corne do leaue it in the sheafe mowed vp in the Barne there to Winter and sweate causing it after such sweate to be threshed that so they may shift it out of its place into another that is more drie and laying vp higher in a more open ayre vvhere being laide and gathered together in heapes after a long and not high raised manner he diligently bestirreth himselfe to cause it to be remoued from place to place that so it may take the aire by little and little but especially to ayre that vvhich lieth vnderneath by laying it about vvherefore it is not to be doubted but that the meale vvhich is made of corne that hath beene thus ordered in the Garner is of much better continuance than that vvhich is of corne comming newly out of the sheafe Besides the husbandmâ—n must giue in charge if so be hee vvould haue his meale to keepe long to the Miller to grinde his corne somewhat grosse for if it be ground fine it is not possible for him to keepe it so long in good state and condition Notvvithstanding for the well keeping of all sorts of meale whether it bee of corne new or old threshed you must make choice of the highest roome of all your dwelling place whether it bee towre towne or towne-house and being placed there as in a store-house it shall bee let rest full fifteene daies to relieue and ease it selfe of the trauell which it hath had in the grinding after which time of rest for the better and longer keeping of it it will be needfull to change it oft from one place to another and by this meanes it will be kept a whole halfe yeare and being often remoued and changed from one place to another it will bee increased a fift or sixt part at the least oâ— which notwithstanding there cannot be made so good bread as of the meale that is newly ground And thus much for the farmers duetie about baking which consisteth in chusing the corne causing it to bee ground and laying vp of the meale in some garner either to bee kept or to be presently vsed about the making of bread The ordering of the meale and making of the bread belongeth vnto the house-wife according to the custome of the auncient Romans amongst whom the women of speciall note and account did worke and knead the meale and made bread with their owne hands as Plutarch reporteth in his Problemes The house-wife then being possessed of so much meale in the garner shall goe about to doe her indeauour to make bread but before she beginne to make it she shall seperate the finer part thereof from the grosser with some temze searce or bolter to the end that of these seuerall sorts of meale she may make seuerall sorts of bread the finest part of the meale is called the flower of meale and of the Latins Pollen whereof the pasterers or cookes for pastrie doe make wafers and such like daintie knackes the grossest part is the brane called of the Latins Furfur which commeth of the coat or huske cleauing next vnto the narrow and kernell of the corne Betwixt the flower of the meale and the bran there are yet other parts of the meale more or lesse fine or more or lesse grosse according to the widenesse or narrownesse of the temze or bolter through which they passe and according to the difference and diuersitie of these parts there are made different and diuers sorts of bread that is to say more or lesse white according to the taking forth of two three or foure parts of the bran by the helpe and meanes of the bolter besides these parts and seuerall sorts there is yet another sort of meale which is called mill-dust and this riseth vp from the corne as it is vpon the mill grinding vnder the mill-stone but hereof there is no vse for bread the millers vse to sell it onely for the vse of booke-binders and gold-smiths to make their pastewithall there is yet another kind of meale which the Italians call Semole which is fine meale or course flower called of the Latins Simila or Similago whereof wee haue spoken before Wee haue it not in this countrie it is brought vnto vs from Italy and Naples neither doe men vse to make bread with this but either thicken their meat-broths or else make pap-meat It is as fine as the flower of meale but not so white notwithstanding hauing a colour halfe like the straw colour It is of a very good iuice and noâ—rishment There is yet further another sort of very white meale that is very fine which is commonly called in French Amydon and of the Greeks and Latins Amylon as though it were made without mill-stones It hath heretofore beene made diuers waies but in this countrie they vse to make it in this sort They chuse the faireâ—â— and purest wheate that may bee got and cause it to bee ground verie finely which done they cast the ground meale into a vessell whch the other fill vp with water scumming off the bran that swimmeth aloft and after passing all the water through a cloth or strainer and then they put new water into the vessell which they likewise straine in such manner as they did the former leauing the white meale in the 〈◊〉 whither it is setled and this they drie in the heate of the Sunne about the dog daies and when it is dried it becommeth hard and is afterward broken into gobbâ—â—s and so made into fine meale You may make meale likewise of other corne than of wheate as of barley 〈◊〉 mesâ—â— secourgeon and many other sorts of graine whereof wee haue said before that bread is woont to bee made in the time of dearth and famine or else in poore countries that haue want of other or at least of better corne Barley meale is very full of branne and hence it commeth that the bread made thereof doth losen the belly Notwithstanding there vvas in old time made
THe quantitie of bread that euerie man ought to eat euery day cannot 〈◊〉 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 〈◊〉 maner of liuing and the custome of the countrie or place without the omitting of 〈◊〉 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 vâ—e 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 sippeâ—s or small â—â—ices 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 〈…〉 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 therâ—of â—â—â—dified 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 〈◊〉 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 hâ—lpes 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 〈◊〉 Beanes Fetches Lupines and other
as in other cold Countries and such whereas the Vine could not grow they haue either still continued their drinking of vvater or fetched and procured vvine from other places or else haue prepared some other kind of drinke comming neere in some measure vnto vvine vvhich by the delicatenesse thereof might reioyce the heart and gratifie the tast Whereupon some in stead of vvater haue taken vp the vse of Wine and others of Beere and Ale some of Cyder and Perrie and others of all sorts some of honied vvater or vvater sweetened vvith sugar and others of other drinkes pressed and strained out from fruits or the decoctions of rootes All France Italie Sicilie Spaine and all other Countries which are farre off from the North doe content themselues with vvine the Nation of the Turkes excepted vvho being incensed either by the superstition of Mahumet or stirred up thereunto by the ancient custome of Turks do vtterly abhorre vvine and vse in stead thereof honied water England Scotland Dalmatia Polonia Sarmatia and other Northren Countries doe vse partly vvine as procuring the same from other places and partly Beere in such sort as that by how much the Countries are the colder by so much the more they are giuen and addicted to vvine and drunkennes vvitnesse hereof is not onely Germanie but also Frizeland Dalmatia and Flanders the inhabitants of which countries doe not onely striue who shall drinke most and extoll drunkennesse vnto the skies but also doe scoffe at sobrietie and so highly disdaine such people as striue to liue soberly and temperately as that they think them the most vnworthie of their alliance and companie And yet notwithstanding that so many sorts of drinks be growne in request in stead of water in many countries wine seemeth to me to beare the bell as being the most pleasant delightsome and excellent drink that can be found or thought vpon What is meant by wines THe iuice then of the grape which either runneth from the grape being full ripe or is pressed out with feet or the presse before it be boiled is called new or sweet wine but after that it hath boiled and thereby cast forth all his scumme and dregges it is properly called wine Wherefore this boiling or working by which in fine it is fined and setled from all his excrements is not any manner of putrifaction but rather an effect of naturall heat engendred and naturally rooted in the same for whereas the iuice newly drawne out of the grape doth containe in it many excrements and those diuers in nature which the naturall heat thereof cannot without great strife enforcement and contending concoct and ouercome it is necessarie that in this contention it should worke out a heat boyling and verie great perturbation by reason of the struglings of the two contrarie heats that is to say the naturall which doth concoct the crude and raw matter of the new wine and by that meanes separateth the excrementous parts from it and on the other side the strange and accidentall heat which is kindled and raised in the crude and raw parts of the new wine which encountring the naturall heat no otherwise than is done in the crises of sharpe sicknesses at such time as naturall heat doth concoct the crude and raw matter of the disease and attempteth to make separation of the noysome and annoying matter many disturbances shakings heats and other grieuous symptomes doe fiercely assaile the partie vntill such time as naturall heat hauing ouercome proceed to the separating of the good and naturall humors from the excrementous ones and expell those which were the cause of the maladie And euen so it falleth out in the boiling or working of new wines wherein the accidentall heat is ouercome by the heat of nature without any worke of putrifacation the heterogene and vnnaturall matter being separated from the homogene and naturall the vnprofitable and excrementous humour consumed and the flatulent or windie parts thereof discussed and to be briefe all the profitable iuice is in such sort concocted and digested as that that which before was crude flatulent and hard to be digested is become gentle tractable fauourable and verie agreeable for mens vse as though it were quite changed and altered from his nature Of new pressed wine is made the wine called Cute in Latine Sapa and it is by boiling the new pressed wine so long as till that there remaine but one of three parts Of new pressed wine is also made another Cute called of the Latines Defrutum and this is by boiling of the new wine onely so long as till the halfe part be consumed and the rest become of the thicknesse of honey Sometimes there is a wine made called Passum and it is when the grapes haue endured the heat a long time vpon the Vine The inuenters and first finders out of wine SVch as haue written in Hebrew as also the Scripture it selfe doth testifie that Noe was the first author of wine Nicander Colophonius saith in his verses that wine was called 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 in Greeke of the name of a man which was called Oenus and first pressed out the new liquor out of the grape into his drinking cup. Others write that Icarus was the first inuenter thereof and that verie shortly after his inuention he had condigne punishment therefore as being slaine of the dressers of his vineyards they being drunke Whereupon Propertius saith O Icarus th' Athenian clowne Deseruedly thy life throwes downe Athenaeus saith That the Vine was first found neere vnto the Mount Etna and that a dogge passing that way plucked vp a little branch of a Vine tree out of the earth and that Oresteus sonne of Deucalion which raigned in that Countrey caused the same branch to be planted againe vvhereout there sprang manie shoots of Vines vvhich he called Oenus of the name of the dogge which had pluckt the same branch out of the ground vvhereupon also the auncient Greekes called Vines Oenas The Latines say That the Vine is called Vitis quasi vita because that vvine doth quickly restore the vitall spirits being wasted and spent and doth comfort repaire encrease and strengthen the naturall heat that is weakened vvhich is the principall instrument of life insomuch as that by the vse of vvine it is made more freely disposed than it was before to performe all manner of actions requisite for the life of man Old Writers are not of one mind concerning the first originall and inuention of the Vine for euerie one of them almost hath his seuerall opinion But as concerning my selfe I thinke that the Vine was brought forth of the earth as other grasse heaâ—bes and trees were from the beginning of the world and that it brought forth grapes of it selfe without any tilling or dressing and those like vnto them which the wild Vine called of vs Labrusca doth now bring forth but that the first fathers did not so quickly know the vse and profit
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 â—atemeale 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 dotâ—â—un 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 â—eare 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 â—ate 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 â—leas 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 â—alt all being well boiled together to the consumption of the herbs To driue out wormes you must soke perrosin made into pouder aloes poâ—dred 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 ouâ—â—thwart 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
no frost almost 〈…〉 hurt it especially the root for when it is once taken it putteth forth continually 〈◊〉 and boughs along the plant The wood is principally commended for that it assuageth and diminisheth 〈◊〉 spleene in such as haue it stopt too full of melancholicke humours and hence 〈…〉 that many troubled with that disease doe eat and drinke in vessells made of 〈◊〉 wood thereof And some likewise doe counsell to giue swine that are troubled 〈◊〉 too much fulnesse of the spleene water to drinke in their â—â—oughâ— hauing first â—â—â—ched therein coales made of the wood of Tamariske The decoction of the 〈…〉 damaske raisons in good for leprous persons and such as haue their spleene 〈◊〉 as also for the pockes Bastard Sene called of the Latines 〈◊〉 delighteth in a fat ground and well battilled with Sheepes dung It groweth not planted but vpon seed and it is meet that the seed be steeped first a long time in water euen vntill it begin to sprout The time to sow it is about the beginning of the moneth of Iune It must not haue any of the branches cut off nor be pruned or touched before the fourth yeare The fruit serueth to good vse for the fatting of Sheepe and maketh them to haue much milke it is good also to fat chickens bees goats and kyne Some take it to be Sene but they doe greatly deceiue and beguile themselues The Caper-tree in many countries groweth without any tilling â—n â—arable ground but where it wanteth if it must be sowne it must be in a hot countrie and a drie stonie and sandie place which shall before hand be inclosed with a little ditch which shall be filled with stone and lyme or else with fat earth for to be a fortresse and defence vnto it that so the roots of the Caper-tree and thereby all shoots that might grow vp from them may be kept from breaking forth and spreading further than this ditch for if they should be stayed and kept backe from spreading by some such meanes it would come to passe that within a small time they would ouer-runne the whole Garden and plant themselues in euerie corner of the same Notwithstanding the Caper-tree is not so noysome in that respect because it may be pulled vp as it is by inueniming I know not by what venimous humour or juice the whole ground and making of it barren It hath no need except a verâ—e little to be any way tilled or fashioned for it groweth well ynough without any thing done vnto it in â—ields and desart grounds It may be sowne in the Spring and Autumne The fruit of the Caper-tree as well the great as the small is good in a fallade to prouoke appetite cleanse the flegmaticke stomach and to take away the obstructions of the liuer but principally of the spleene the rind of the root and leaues haue the like vertue but more effectually Capers both the great and the small whiles they are yet greene and not salted doe nourish a great deale more both of them are in request not so much for that they are fruit as for their manner of preseruing which is performed either with vinegar or else with salt brine for Capers not pickled are of a verie sharpe and vnpleasant tast but the vinegar wherein they are preserued doth make them verie acceptable vnto the stomach but the great ones because they haue both more juice and more pulpe are a great deale better than the little ones though the little ones are more delightsome to the tast than the great ones because they are fuller of vinegar than the great ones Agnus Castuâ— seeing it commeth verie neere to the nature and condition of the Willow and of the same colour with the leaues disagreeing onely in smell craueth to be planted in a watrie place where there is much shadow or at the least to be oft watered The leaues seed and flowers are singular good for them which would liue chastly taken inwardly or applyed outwardly for some say that the leaues 〈◊〉 or â—lowres put into little bâ—gges and applied vnto the reines in bed do helpe to keepe the chastitie of the bodie which is the cause that in many countries it is seene planted almost in all the Monkeries The decoction of the leaues is good against the sealding and burning Vrine as well in drinking as in fomenting it as also against the obstructions of the liuer spleene and matrix If you carrie a branch of Agnus Castus about you you shall not grow wearie no not after much trauell The fume thereof taken in at the secret parts of women doth quench the vnsatiable lust and burning desire vnto venerie and carnall copulation Beane-tree or S. Iohns-bread bearing a long flat and broad fruit like vnto that of Caâ—â—ia would be planted of new shoots in Februarie and Nouember in a drie ground lying open vpon the Sun and where as there are verie deepe ditches made It may also be grafted in a Plum-tree or Almond-tree in any case you must neuer thinke vpon the sowing of it because so it would neuer beare any fruit but would die verie quickly it must be oft watered The Codâ— are good either to fat children or â—winâ— but not so fit to feed men withall It is true that the fruit doth loosen the bellie gently as it were after the manner of Cassia There 〈…〉 sorts of the Date-tree some beare fruit and some 〈…〉 and of the fruitfull some beare a reddish fruit and some a white and 〈…〉 gray Furthermore some are males and some females some are high and 〈…〉 some are stooping downe and but low and therefore called the little or 〈…〉 tree and some of a middle size betwixt both but howsoeuer they differ yet 〈◊〉 they agree that they all desire a hot ayre a great deale more than temperate for in a hot Countrey it bringeth forth verie faire and ripe fruit and of it selfe is 〈◊〉 kept and preserued without anie fâ—rther paine or â—are except it be about the 〈◊〉 of it where in a temperate Region it either ripeneth not his fruit or 〈…〉 none at all It craueth a 〈…〉 and nitrous ground foreseene that it be 〈…〉 moist and this is the cause why it â—roâ—pereth well vpon the Sea coast and if the ground where it be planted be not such it must be watered with salt water 〈…〉 brine It is planted of small Plants with roots in Aprill and May the Plant being well layd about with fat earth Some also sow the new stones of Dates and they bring forth their trees in October two cubits deepe in the ground and that mingled with ashes and well enriched with Goats dung and the sharpe side of it must be vpward it must be watered euerie day and euerie yeare there must be â—alt shed 〈◊〉 it or else which is better that it be oftentimes watered with water that is 〈◊〉 salt Againe that it may grow high and faire it
gladly accepteth the watering of hiâ— roots with the lees of old red Wine strained Note likewise that seeing of one Date stone alone there will hardly grow vp any Date-tree bearing sufficient bignesse in the bole and bodie to carrie and 〈◊〉 the weight of the head it will be good to put and ioyne together two or three 〈◊〉 stones sowed vp in a Linnen cloth in such sort as that the sharpe sides may behold one another and so to set them for by this ioyning of two or three together your tree may come by a bodie sufficient big to beare the head Not further that if you would haue the female Date tree to beare fruit that then you must plant it neere vnto a male Date tree and not one onely but manie if it be possible because the neere standing of the one vnto the other causeth that the vertue of the male is conueyed and imparted vnto the female and that by the commixtion made by the wind from 〈◊〉 ariseth aboundance of fruit But and if you haue not the meanes to plant manie 〈◊〉 Date trees neere vnto the female it will be sufficient if you doe but touch the male oftentimes with your hand and then afterward lay the same hand vpon the femaleâ— or you must gather oâ— the flowers of the top oâ— the male or of the mosâ—e of the male and sprinkle the same vpon the female Eat but as â—ew Dates as you can for they make obstructions in the liuer and spleene and are also of hard digestion and 〈◊〉 the head-ach The Pine-tree groweth chiefely of a kernell which must be planted in October or Nouember in warme places or in cold places in Februarie or in March or about the fall of the apple or a little after and that in pits well digged and which haâ—e lyen vntilled and vnoccupied a gâ—od time the apple must not be broken by force of an yron thing to get out the kernels which must lie in steepe three dayes before hand and seuen of them set together and that fiue fingers deepe onely when they are growne vp you must not be too hastie to remoue them because they take 〈…〉 but in long time and verie hardly nay they cannot abide at all to be transplanted without their great hurt and hinderance but yet when time may serue to transplant them in any câ—se beware that you doe not hurt their roots especially the principall and thickest ones The Pine-tree groweth chiefely and thrâ—ueth best vpon high mountaines and places that are open vnto the wind still regard being had that the place where they shall be planted be as carefully husbanded and tilled as if it 〈◊〉 for to beare and bring forth wheat It will continue the longer time if the barke 〈◊〉 oft taken from it because that vnder the barke certaine little wormes do breed whiâ—â— fret and destroy the wood The distilled water of new Pine-kernells â—â—ake away the wrinckles of the face and diminish the breasts that are too great and swagging if there be laid vnto 〈…〉 clothes dipped â—n this water as oft as you can this water also is singular good to draw narrower the secret parts of women being too much distended and enlarged and to cure them of all manner of rheumes and distillations but yet their juice â—s more effectuall for these matters than the distilled water Pineapples are a meat of verie easie nourishment â—nd for that cause are verie good for such as arâ—troubled with the cough for them which are in a consumption and such as are sicke of an hectâ—cke â—euer but they must haue beene sâ—â—â—pt sometime in Rosewater to take away their acrimonie sharpnesse and oylie substance it is true that they be hard to digest and therefore to such as are cold of nature you must giue them with home and to those which are hot with sugar to helpe out with the hardneâ—â—e of their digestion They are good for such as haue the palsey for ach in the sinews and backe for heat of the vrine and gnawing of the stomach taken with the juice of Purslaine Figges being one of the best fruits we haue according to the ground and plant whereof they come are either more or lesâ—e sweet and sauorie and this commeth of the ayre as it is tempered with heat cold or a milder temper or else in respect of the moisture and drinesse of the grounds their fatnesse and leannesse their roughnesâ—e or smoothnesâ—e their sâ—â—ngth or gentlenesse and easinesse their stoâ—â—nesse or being without stones or their scituation amongst some old ruines and rotten stone walls for in respect of all these it falleth out that there are great diuersitie of figges as hauing some great some small some round some sharpe pointed some white some blacke some greene and some gray So that this tree loueth to be in places standing open vpon the Sunne and therewithall rockie or clayie stonie or mixt much with lyme neere vnto walls or old ruines yea within the verie walls being 〈◊〉 or halfe fallen downe especially that which beareth little figges verie sweet and white ones such as are those of Marâ—â—â—llis for such a figge-tree delighteth in a drie and grauelly place as on the contrarie the figge-tree that bringeth forth great lesse sweet and reddish figs desireth a fat and well manured ground It thriueth and prosperâ—th in a hot and tâ—mperate aire so that the ground be somewhat moist for this tree is verie daintie and quickly wronged and injured by frosts broken downe by winds and made thin and leane by drought by the which the fig will sooner be ouerthâ—owne and spoyled than the Mulberrie They are easily hurt by Frosts Mists and great Cold wherefore they must be planted in the Spring when Frosts are past vpon the South or East quarter in great deepe and well-digged pits of shootes and boughes of two yeares growth being faire and round ones and full of knots for these are most fruitfull And to cause them the better to take root you shall take away their barke at the nether end of the stemme about halfe a foot and yet leauing it notwithstanding fastened thereunto that so the said barke may turne into â—ootes It may in like manner be sowne of figges layd in steepe and bound about with small lines and then afterward planted in that manner and watered often and diligently but it would suâ—e better if it were grafted vpon a Plumme tree or Almond tree for so it continueth a great deale longer But whether it be planted or grafted it must not be much watred for aboundance of water corrupteth the naturall beautie of the figge-tree and maketh them verie subiect to rot It would be a great deale better to make them grow faire and become fruitfull to thrust the plant into a wild Garlick called in Latine Squilla and better in English Sea-Onion or else to steepe it in Brine or to set it round about with Oxe dung or with vnquencht Lime And to keepe and guard them