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-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-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
ounce then take three or foure Citrons and cut them in sufficient thicke slices which done infuse all this in a sufficient quantitie of Rose-water for the space of three daies distilling it all afterward in Maries bath at a small fire the distillation done put thereto a scruple of Muske Water of Roses musked Take the buds of Roses and cutting out the white put them into the Stillitorie and in the middest thereof vpon your Roses put a little knot of Muske and so distill them Water of Spike Take Spike before the flower be altogether blowne and taking away all the wood from it lay it on a bed within the Stillitorie afterward lay vpon that bed a bed of Roses almost blowne and thereupon some dozen of Cloues but and if you haue not Spike then you may put Lauander in his place distill it at a moderate fire and with as little ayre as possibly you can giue it And when the distillation shall be as good as finished beâ—prinkle the matter with a little verie good white Wine and so finishing your distillation keepe your water in viols well stopped Damaske water Take two handfuls and a halfe of red Roses Rosemarie flowers Lauander and Spike flowers of each a Pugill of the sprigges of Thyme flowers of Cammomile flowers of small Sage of Penyryall and Marierome of each a handfull infuse them all in white Wine the space of foure and twentie houres then put them into the Stillitorie sprinkling it with verie good white Wine and scatter thereupon this powder following take an ounce and a halfe of well chosen Cloues an ounce of Nutmegs of Beniouin and Styrax calamiâ—a of each two drammes make them in powder The water that shall be distilled must be kept in a vessell verie well stopped There is also made a verie sweet water of cleare Myrrhe if it be new guâ—mie and diuided into small gobbets and set to steepe in the iuice of Roses six times as much in quantitie as the Myrrhe It must be distilled vpon hot ashes at a small fire for and if you should encrease it there would come forth oyle with the water Such water being dropped but onely one drop of it into an hundred of well or foâ—â—taine water maketh it all to smell most sweetly Rose-water sweetened with Muske Take a Glasse-vessell of the fashion of an Vrinall that is to say wide below and straight aboue therein put twelue graines of Muske or more and stop it close with good Parchment setting it in the Sunne for foure or fiue daies then take another vessell of the fashion of the first which you shall fill with Roses dried a verie little and stamped then stop that vessell also with a verie thinne Linnen cloth or with a Strainer afterward put the mouth of the vessell wherein the Roses be into the mouth of the other wherein the Muske is luâ—e them well together and set them in the Sunne in such sort as that the vessell with the Roses may stand aboue that wherein the Muske is and that in some window or such other place where the Sunne shineth verie hot and by this meanes there willâ— water distill downe vpon the Muske which will be good either to be vsed aboue or mingled with some other Otherwise Take twentie graines of Muske 〈◊〉 Cloues Galingall Schaenanthum graines of Paradise Mace and Cinnamome of each an ounce bray them all together and put them into a Stillitorie with a 〈◊〉 and a halfe of rose-Rose-water then let them stand so foure or fiue daies and afterward distill them Water of Oranges Take the pilles of Oranges and Citrons when they are greene of each halfe an ounce of Cloues fiue or sixe of the flowers of Spike or Lauander newly gathered six ounces infuse all together in six pound of Rose-water the space of foure or fiue daies afterward distill them Water of Orange flowers Take flowers of Oranges and distill them in a Glasse-Stillitorie or in an earthen one verie well baked and glased hauing but a small fire you may also put vnto them the flowers of Citrons if you thinke good The water must be kept in Glasse-bottles couered with fiâ—e Mats and well stopped The counterfeit water of Orange flowers Take the buds of red Roses the most double that can be found but take their yellow from them make a bed thereof in the Stillitorie and aboue it another bed of the flowers of Lillies afterward againe another of Roses and then another of the flowers of Lauander and then another bed of Roses againe and betwixt euerie one of these beds cast and sow some bruised Cloues and in the middest of all make a little pit in which you shall put certaine graines of Muske or Ciuet or Ambergreece or some sort of perfume afterward distill them all at a little fire Reserue the water in little bottles couered with fine Mats and well stopped A sweet smelling water Take Marierome Thyme Lauander Rosemarie small Penyryall red Roses flowers of Violets Gilloflowers Sauorie and pilles of Oranges steepe them all in white Wine so much as will swimme aboue the said hearbeâ—â— afterward distill them in a Stillitorie twice or thrice keepe the water in bottles well stopped and the drosse or residence to make perfumes CHAP. LXXI The fashion of distilling water for Fukes NOw albeit that a good Farmers wife must not be too bufie with Fukes and such things as are for the decking and painting of the bodie because her care must wholly be imployed in the keeping and encrease of her household-stuffe notwithstanding I would not haue her ignorant of the manner of distilling of waters for Fukes not that shee should make vse of them for her selfe but that shee may make some profit and benefit by the sale thereof vnto great Lords and Ladies and other persons that may attend to be curious and paint vp themselues Now all such waters in generall serue for three purposes The one is to smooth and keepe neat the skinne as well of the face as of the other parts of the bodie The other is to colour the haire of the head and beard and the third to make white the teeth Some of these are simple as the water of the flowers of Beanes of Strawberries the water of the Vine of Goats milke of Asses milke of whites of egges of the flowers of Lillies of Dragons and of Calues feet others are compounded of maine ingredients as you shall know by the briefe collection that wee shall make of them Water of Strawberries Take ripe Strawberries set them to putrifie some certaine time in an earthen vessell putting thereto a little salt or sugar and afterward distill them This water will cleaâ—se away the spots of the face and the spots of the eies caused either of hot or cold humours it will be more effectuall if you infuse the Strawberries in Aqua-vitae before that you doe distill them Water of Beane-flowers Take the flowers of
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
into the pot Licorice bruised let this decoction coole at leisure And as for outward meanes it is good to apply a Cataplasme made of Pellitorie of the wall vnto the reines or else a Cataplasme made of the root of Cypres and the leaues of Bell-flower boyled in wine The best and most soueraigne of all the rest is to prepare a Bath wherein haue boyled the leaues of water-Paâ—sley Mallowes Holihocks March Violets Pellitorie flowers of Broome and Camomill and within the Bath vpon the reines a bagge full of Branne and water-Parsley For the Collick caused of Grauell cause to boyle the leaues and flowers of Camomill in an equall quantitie of water and white wine to the wasting of the third part drinke the decoction warme suddenly the paine will be appeased For the difficultie of Vrine drinke the iuice of Winter Cherries or the decoction of Radish roots in white wine or the decoction of hearbe Patience or of the Thistle said to haue an hundred heads or of Bell-flower or of the white prickly Thistle or of Sperage or of Dogs-grasse or of Rest harrow also apply vpon the yard or secret parts a Cataplasme or Liniment of Fleawort Some hold it for a great secret to drinke white wine wherein hath beene brayed Sowes found in caues and hollow places or to make powder of the said Sowes dryed and so to giue the same to drinke in white wine Others doe greatly esteeme the distilled water of the pillings of the root of Rest-harrow first steeped in Malmesey For the stone in the Bladder it is a singular thing to drinke the iuice of Limons with white wine or to make a powder of the stones of Medlars first washed in white wine and after dryed of Broome-seed Burnet-seed and of the seed of Sperage Holihockes Saxifrage Melons Pompions Citruls and of the hearbe good against pearles and to vse these with white wine There is an hearbe growing at the new Towne LeGuyard called in French Crespinette by those that dwell thereabouts and of this the young Ladie of Villeneufue sister to the late deceased Monsieur Cardinall of Bellay caused to be distilled a Water which is singular against the difficultie of Vrine and the stone in the Bladder as I my selfe haue proued diuers times Some hold it also for a singular remedie to make a powder of the stones of Sponges or of the stone which is found in the head of Cray-fishes or of the shells of small Nuts or of the gumme of Cherrie trees and to take it with white Wine or the iuice of Radishes Or else the distilled water of the stalkes of Beanes red Cich-pease and the seed of Holihock The which followeth of Glasse is a great secret which being burned and quenched seuen times in the water of Saxifrage and afterward made into a verie fine powder and giuen with white wine vnto the partie troubled with grauell doth breake the stone in them in any part of the bodie Another secret is that of the shells of egges which haue brought forth Chickens being brayed brewed and drunke with white wine which breaketh the stone as well of the Reines as of the Bladder For all such persons as pisse in their bed whiles they be asleepe and cannot hold their vrine there is nothing better than to eat oftentimes the lungs of a young Kid rosted or to drinke with wine the powder of the braines or stones of a Hare as also the powder of a Cowes bladder or of a Hogs Sheepe or Goats bladder or the powder made of the roots of Bistort or of Tormentill with the iuice of Plantaine or with the milke of Sheepe or the ashes of the flesh of an Hedgehog For the burning of the Vrine let be taken of shell-Snayles and whites of egges of each a pound of the great and small cold feeds of each halfe an ounce halâ—e a pound of the water of Lettuce foure ounces of good Cassia three ounces of Venice Turpentine powne that which may be powned and let it all stand to mix together for the space of a night afterward distill them in a Limbecke in Mariâ—s bath let this water settle some time before that you vse it giue thereof halfe an ounce euerie morning with a dramme of Saccharum Rosatum continue the vse thereof as long as you are able To make a woman fruitfull which is barren let her drinke foure dayes after the purging of her naturall course the iuice of Sage with a verie little salt and let her continue and goe ouer this course diuers times To stay the excessiue flux of the flowers of Women they must drinke with the iuice of Plantaine the powder of the Cuttle bone or the bone of a Sheepes foot burned or the shells which Pilgrims bring home after their pilgrimage to S. Iames or of Corall or of Harts horne or of the shells of burnt egges or of twelue red graines of the seed of Pionie or to swallow with the yolke of an egge the powder of Tezill or the scumme of yron first dipt in vineger and after made into fine powder And as for outward meanes it is good to apply vnto the Nauell shell-Snayles well brayed or the red in the void space of the Nut burnt and powdred and mingled with wine Make a Cataplasme of Soot or of the scraping got from vnder the bottome of a Caulâ—rton mingle it with the white of an egge or the iuice of dead Nettle or white Mulâ—â—â—ne and apply it vnto the loynes and bottome of the belly Or to fill a bag sufficient full of grosâ—e salt to dip in fresh water newly drawne out of the Well and to apply it to the hollow of the Reines Some make great account of Cherry-tree gumme infused in the iuice of Plantaine and cast into the priuie parts with small Siâ—ings 〈◊〉 to apply to the breasts the leaues of Celandine For the white termes of Women after that the bodie is purged it is good to drinke with the iuice of Plantaine or the water of Purcelane the powder of Amber of Corall or of Bole Armoniake or of Terra sigillata or of Steele prepared or of Sponge burnt in a pot or of the Sea-Snayle first burnt and afterward washt in wine And as for outward meanes there must be made a Lee with ashes of Oake wood or of the Figge-tree or of the Osier in which there must be boyled the rind of Pomegranats Gâ—â—â—s pieces of Corke leaues and roots of Bisâ—ort and of Peruincle beyond-sea Roses with a verâ—e small quantitie of Allome and Salt and of this to make a fomentation or a halfe bath For to cause women to haue their termes they must drinke euerie morning two ounces of the water of Mugwort or of the decoction of Dogs-grasse Cich-pease the seed of common or Romane Nigella of the root of Smallage Cinnamon and Saffron the roots of Radish of the Tasell in which one may dissolue as much Mirrhe as the quantitie of a Beane The iuice
of Sea-Holly and of Tasell mixed with white wine is singular in this case A Bath also is verie good and it may be pâ—epared with water of the Riuer in which shall haue boyled Mugwort Mallowes Holâ—hock Camomill Melilot and other such like hearbes and within the Bath to rub the hippes and thighes drawing them downeward with a bagge of Mugwort Celandine Cheruile Smallage Betonie seeds of Nigella and other such like Some esteeme it for a rare remedie for to take the weight of one or two French crownes of the marrow of a Hart to tye it within a little knot of fine and cleane linnen and to put the said knot into the woman her secret place deepe ynough but this to be after the bodie hath beene prepared and purged For the suffocation of the Matrix the legges must be rubbed alwayes drawing downeward and tying them hard to put the partie thereby to great paine put cupping-glasses vpon the thighes rub the stomacke drawing downeward from the pit thereof to the nauell Furthermore she must be made to smell vnto things that stinke and small strong as the feathers of Partridges or shooe soles burnt and below to apply things that are verie sweet smelling as Cloues Marierome Amber Time Lauander Calaminth Penny-ryall Mugwort Ciuer the leaues of white Mulleine which hath his stalke rising verie high you must also giue her to drinke the quantitie of a beane of Mithridate dissolued in the water of Wormewood or fifteene red or black seeds of Pioniâ— bruised and dissolued in wine The onely remedie for this disease is that if it fall out that the sicke partie be with child that then her husband dwell with her for the remedies before spoken of are dangerous for women with child Sume doe much esteeme in this disease the course following that is that the woman euerie weeke to keepe her selfe free should drinke three spoonefuls of white wine wherein hath beene boyled and steept an ounce of the root of Brionie For the falling downe of the Mother the partie must be caused to vomite to haue her armes rubbed and bound hard to moue great paine to set cupping-glasses vpon her breasts and to cause her to smell vnto sweet and odoriferous things and below to apply things that are of a strong and stinking smell There must be giuen her to drinke the powder of Harts horne or of drie Bay leaues with red wine that is verie sharpe In like manner a Cataplasme made of Garlicke stamped and dissolued in water or Nettles newly braied and applied vnto the bellie causeth the Matrix to returne into his place Holihocks boyled with oyle and the fat of Quailes made in forme of an emplaâ—ster and applyed to the bellie are verie profitable Ashes made of egge shâ—lls wherein Chickens haue beene hatched mixed with Pitch and applyed vnto the belly doe put the Matrix againe into the place Some are of opinion that one leafe of Clot-burre put vnder the sole of the womans foot drawech downe the Mother and being applyed vnto the top of the head doth draw it vp on high For the inflammation of the Matrix it is good to make an iniection with the iuice of Plantaine or of Nightshade or of Houseleeke or to apply a Cataplasme made of Barley flower the rinds of Pomegranats and the iuice of Plantaine Houseleeke or Nightshade For the inflammation of a mans yard the same Cataplasme will be very soueraigne if there be added vnto it some quantitie of driered Roses or else take the new dung of a Cow frie it in a panne with the flowers of Camomill Brier and Meâ—â—lot lay it to the cods you shall perceiue the swelling to depart quickly To take away the stinking smell of the feet put within your shooes the scuâ—â—me of yron For to make a woman fruitfull that cannot conceiue take a Doe great with fawne kill 〈◊〉 and draw out of her belly the membrane wherein the fawne lyâ—â—h turne the fawne out of the said membrane and without washing of it drie it in the Ouen after the bread is drawne forth being dried make the inner part and place where the fawne lay into powder giue of this powder three mornings vnto the woman and that by and by after midnight with three or foure spoonefuls of wine 〈◊〉 her not rise of foure houres after and aduise her that her husband may lye with her If a woman with child haue accustomed to lye downe before her time it is good that whiles she is with child she vse with the yolke of a new egge a powder made of the seed of Kermes otherwise called Diers graine and of fine Frankincense of each an equall part or else that she vse oftentimes of the powder of an Oxe pizzle prepared in such sort as we haue set downe among the remedies for the Pleurisie or elsâ— that she weare continually vpon some one or other of her fingers a Diamond for â— Diamond hath the vertue to keepe the infant in the mothers wombe Some say also that the slough of an Adder dried and made into powder and giuen with the 〈◊〉 of bread is singular good for the staying of vntimely birth The Eagles stone is commended for this aboue all other things which being worne vnder the left arâ—epit or hanged at the arme of the left side doth keepe the infant and hindereth vntimely birth To bring to bed the woman which is in trauaile of child you must tye on the inside of her thigh not farre from the place by which the excrement of ordure passeth the Eagles stone and so soone as the child is borne and the woman deliuered to take it away for the same purpose to giue her the decoction of Mugwort Rue Dittaâ—e and Pennyryall or of the iuice of Parsley drawne with a little vineger or of white Wine or Hypocras wherein hath beene dissolued of the powder of the Canes of Cassia of Cinnamon of the stones of Dates of the roots of Cypres of the flowers of Camomill of the root of round Aristolochie or Birthwort or the iuice of Tota bona with white wine or else the leaues of Tota bona stamped layd vpon the secret paâ—â—â— and round about And when a woman is in trauaile of child and looseth all her strength it is good to giue her bread steept in Hypocras or a spoonefull of the water called Claret water which must be prepared in this sort Lay to steepe in halfe a pint of good Aqua vitae according to the measure of Paris about three ounces of Cinnaâ—on well shaued by the space of three dayes in the end whereof let the said water ruâ—ne through a cleane linnen cloth and dissolue therein an ounce of fine Sugar after put thereto about the third part of old red Rose water and let all stand together in a bottle of glasâ—e to vse when need requireth This water is principally good for all the diseases of the Mother as also for Fainting Swowning weakenesse
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
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
liquors is auaileable for the beautifying of the face Another water Take two Calues feet boyle them in Riuer water to the consumption of the one halfe of the water put thereunto a pound of Rice of the crummie part of one white loafe kneaded with Goats milke two pound of fresh Butter the whites of tenne new layd egges with their shells and skinnes distill it all and in the distilled water put a little Camphire and Roch Allome this water maketh the face verie faire Water of Lard Take such quantitie of Lard as you shall thinke good and scrape it as cleane as possibly you can afterward stampe it in a Marble Mortar so long as that it become like paste and then distill it in a Glasse-Sillitorie The water will be white and it is singular to make the haire of a Straw-colour and glistening Water of Honey distilled as were haue said before maketh the haire beautifull and long Water of Capers Take greene Capers and distill them This water dyeth haire greene if after they haue beene washed with this water they be dried in the Sunne Another water Take a pound of verie good Honey and of the leaues of male Sothernewood two handfuls mingle them and distill them This water is good to 〈◊〉 the haire of the head and beard faire and beautifull A water to cleanse the teeth Take Sage Organie wild Marierome Rosemarie and Pennyryall of each a handfull of Pellitorie Ginger Cloues and Nutmegs of each the weight of two French crownes put all together and water them with white Wine afterward distill them Another water for the same effect Take long Pepper the weight of two French crownes of Pellitorie and Stauesacre the weight of one French crowne sprinkle them all ouer with halfe and ounce of Aqua-vitae after put an ounce and a halfe of white Honey thereunto and so distill them CHAP. LXXII The manner of distilling per ascensum and per descensum ALl manner of distillation which is made by vertue and force of fire and such like heat is of two sorts the one is made by raising vp of vapours vp on high which the Alchymists call per ascensum and there is another which is after the manner of falling of sweat or defluxion of humors descending downeward and this is commonly called per descensum Waters are for the most part distilled by the way called per ascensum as Oyles are for the most part distilled per descensum I say for the most part because that certaine Waters are sometimes distilled per descensum as also some Oyles per ascensum such as are the Oyles drawne of leaues flowers fruits seeds and other such like matter The waters that are distilled per descensum are chiefely sweet waters such as are made of flowers and leaues of a good smell which being so distilled doe not euaporate or spend their best vapour so quickly by distillation and thereupon they retaine in better sort and for a longer time their naturall smell The way is this Take new Roses or other such flowers and put them in a Linnen cloth spread and stretcht ouer a bason of Brasse or earth well glased aboue this bason set another vessell of Brasse or of earth in manner of a round Frying-panne hauing the bottome couered with hot coales but therewithall you must looke that you let not the fire remaine anie long time vpon the vessell for feare it should grow too hot and that the water should smell of burning Thus way is better than anie other to make a great deale of water in a short time and without great charges of flowerâ— and all sweet smelling cooling and astringent matter After such sort is the Sea-Onion distilled Cut in slices the Sea-Onion put it into an earthen vessell which shall haue manie small holes in the bottome let the bottome of this vessell goe into the mouth of another vessell made of earth and lute them both together verie well and let the earthen vessell be set in the earth vp vnto the throat and then lay it round about with coales of fire thus giue fire vnto the vpper vessell for the space of tenne or twelue houres it will distill his water downeward which if you mixe with flower or bread you shall make Pastils which will be good to kill Rats or Mice and that quickly if you mixe therewith a small quantitie of Litarge You may make your distillation of flowers per descensum otherwise without the heat of anie fire Take two vessels of Glasse one like vnto another both of them being made large in the bottome and narrow at the top after the manner of an Vrinall and see that the mouth of the one will fit and goe into the mouth of the other and then lute them well and close together hauing put betwixt them a fine thinne Linnen cloth the vppermost must be full of Roses or other flowers somewhat bruised the other must be emptie set them in the South Sunne where it is very hot and so it will distill a water that is very pleasant and sweet Thus is rose-Rose-water sweetened with Muske distilled whereof wee haue spokeâ— before in the Chapter of sweet waters And thus are the yellow parts of Violâ—â—â—â— stilled and the water thereof is verie singular for the rednesse of the eyes And 〈◊〉 are the tender buds and shoots of Fennell distilled being gathered before the Fennell doe put forth his flowers the water wthereof is very soueraigne for to cleanse away the filth of the eyes and to comfort and amend the sight CHAP. LXXIII Of the manner of distilling by the Filtre THe causes of distilling by the Filtre we haue before declared as namely that they are either the separation of liquors in generall or else the separation of liquors of such or such qualities as the separating of muddie and earthie from the finer and subtle parts which is the proper and ordinarie way to distill iuices which haue a thicke consistence presently vpon their cooling after their first pressing out as namely the iuices of Citrons Limons and Oranges againe the prudent and expert Apothe carie when he maketh syâ—â—ups of the iuices of Citrons or Limons doth first distill and straine the iuices by a Fittre before the goe about to dispense the syrrups But the manner to distill by a Filtre is to haue three dishes bowles or basons or other vessels of such fashion as the matter or liquor that you would distill doth require and so placed and seated as that they may either stand higher and higher or lower and lower euerie one aboue or vnder another and the highest to containe that which is to be distilled and the lower that which is distilled In the vppermost shall be one or moe pieces of Cloth or of a Felt of sufficient length and dipt into the iâ—ices and these must be broad at the one end and sharpe at the other the broad end shall lye in the
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
man could desire in a ground of speciall and principall praise and commendation It is true that besides that Necessitie doth beget skill and prouoke and stirre vp men to take all possible paine industrie and care it doth also procure that there should not that discommoditie be found to offer it selfe which shall not be recompenced and counteruailed either by one or other commoditie as for example in hot places there are growne good Wines and Fruits of long continuance in cold places great store of sweet waters and sometimes sea-water which greatly encreaseth their profit in others for the most part when the Earth is barren in the vpper part it containeth some good things vnderneath as it falleth in Stone-pits Mynes and such other things which make the change for the better So then wee are to hold our selues content with such estate and condition as the place shall affoord where we must dwell and settle our habitation and if it be not such as some curious man in his desire or one that is hard to please might require and looke for then wee shall straine our selues to mend it by the meanes see downe hereafter There are verie few Farmes to be found so seated as that there is not something to be supplyed as want of Water in high and ascending places such as are the Countries of Beaux and Campaigne notwithstanding that their grounds there be strong as it happeneth in rising and mountainous places too great store of water in falling grounds and long valleyes such as are to be found in some places of Sauoy Daulphine Auuergne and Gascoigne in which places there is more pasture than tillage other quarters are giuen by nature to be sandie as towards the Towne of Estamps Saint Marturin de l'Archaut in Solongue and in the Countrey of Lands which notwithstanding cease not to be moist and waterish other quarters are chalkie and clayie as towards Rheims Troy and Chalons in Campaigne othersome are stonie as towards Saint Lou de Sâ—rans Tonnerre Vezelay in Daulphine and in the Pyrene Mountaines where is to be found great store of excellent Marble and some are rockie which are most fit for the Countries abounding with Vines Howsoeuer the case stand the building cannot happen in so inconuenient and strange a place but that a man may make choice to take the best quarter for the Sunne-shine as that which is most for the health and wholesomenesse of the inhabitants and apply it euerie way for his vse and ease If therefore a high and flat place as Beaux or high France doe want Water you must for a supply make Pooles right ouer against your Courts and Cesternes in your Gardens and as for your grounds you must draw furrowes therein in such sort as that the earth cast vp by the way may retaine moisture a long time and if the ground proue it selfe strong you shall not need to manure and dung it so oft neither yet to let it lye fallow more than euerie fourth yeare If you cast Pits you must digge them of a conuenient widenesse and length that is to say fouresquare but somewhat more long than wide after the fashion of the Pits Aranques which are in vse in the gardens of Prouence and Languedoc with their trough laid to the brinkes of the Pits to receiue such water as is drawne but if the water be so low in the ground that such kind of Pits cannot be made then there must Pits be made to go with a wheele and those so large as that at euerie draught you may draw vp halfe a pipe of water at the least which you shall emptie into particular troughes and keepe them for the vse of your People and Cattell but aboue all other things you must haue a speciall care to gather and keepe well all Raine water either in Câ—sterne or otherwise The Cesterne shall be set in such a place as that it may receiue all that commeth from such spouts as are belonging to roofes or lower lofts of the house It must be firmely and closely paued with clay and mortar and after drawne ouer and floored with the same mortar to the end that the water be not made muddie or â—ast of the earth and if there happen any clift or chinke you must stop it with Cement made of cleane Haire Tallow vnquencht Lime and yolkes of Egges well beat and made into powder and then all of them well mixed together The throat or passage for the water out of it shall be such as that appointed for the Pits or Wells Some cast into their Cesternes Eâ—les and other fresh water fish for to be fed and kept there to the end that the water may become the lighter by reason of their mouing and stirring of it and that so it may the more resemble the nature of running water but indeed such water is nothing wholesome for men as neither yet for beasts it were farre better to straw with greene hearbes all the bottome of the said Cesterne and cast in little pebbles of the Riuer vpon them for by this meanes rather the water would be made better Moreouer for the discommoditie of Wood you shall make leane the earth in certaine places neere vnto your lodging with grosse Sand Fullers earth and ashes from off the Earth after that you shall either sow or set there such Trees as you shall thinke that may serue you although indeed it were good to proue what kind of Trees would best prosper there before you wholly sow or set it If your place extend and reach vnto some running streame your medowes shall not be so farre off from it as your house which to be too neere a neighbour vnto Riuers would be a cause of procuring Rheumes and the falling down of some Roomes and yet it is not good to haue it too farre off as well in respect of watering of the Cattell as for the washing of Buckes Skinnes Line and Hâ—mpe for the whiting of Webs of Cloth if so be that you intend or purpose any such thing for the grinding of your Corne as also if onely the Riuer neere vnto you be nauigable to send that which you reape from your Fields vnto the Towne but you must chuse the highest peece of ground to build your dwelling house vpon I leaue out the pleasures of Princes and great noble Personages who for their delight sake doe dwell in Summer in wattie places excellently trimmed and beautified with waters and furnished with all delights for our householder may not in any case charge himselfe with further costs than this his state may well beare for Princes haue wherewith they may be at their change and varietie of lodgings according to the changes and alterations of the seasons of the yeare and to turne at their pleasure the square into the round and contrariwise In a drie place as Beaux and Champaigne and the mountainous Countries learnâ— to set your building so well as
high places and such as are not ouer-shadowed the fall whereof doth enioy the Sunne-rising for water out of such Fountaines is a great deale more light and pleasant in tast and by how much it runneth the swifter and longer way in the Aire and Sunne before it come to the bottome so much it groweth the better as when it falleth from high Rocks it is as it were beaten and broken in falling through the downe-right places of stones and craggednesâ—e of the Rocks We must also see that such Mountaines be full of Dogs-tooth Plantaine Fox-taile wild Penny-ryall transmarine Sage which is called Adianthum Milfoile Chameleon and generally all other hearbes and plants which grow without being planted and are by nature greene well branched good and thicke and well flowred The time most apt in all the yeare and affoording greatest perseuerance for the finding out of the heads of Wells and Fountaines are the moneths of August or September for then it is easie to know the greatnesse of the head when the earth by the great heat of Summer hath no moisture of raine left remaining in it and then also we may gather assurance of such as will neuer drie vp altogether If it happen that the head Fountaine be somewhat too farre from the Farme you may force the water to come thither by little Riuers or rather more conueniently by chaâ—els and conduits made of Lead Wood or Pot-earth the best are made of Aller tree Fâ—rre tree or Pine tree out of which distilleth Perroâ—en because that such Trees haue an oylie humour and hot which easily resisteth the hurtes which water might cause Next to them are those which are made of Pot-earth if that the water carried along in them were not the cause of breeding obstruction These must be two fingers thicke and sharpe at one end the length of halfe a foot to goe the one of them into the other the worst sort is those made of Lead because the water carried along by them purchaseth from the Lead an euill qualitie and that because of the Ceruse thereof so that it oftentimes causeth bloudie fluxes and other such like diseases if we beleeue Galen and them which for this cause call the inhabitants of Paris Squitters because they vse Fountaine-water which runneth through Leaden pipes which point notwithstanding seemeth not to be without all doubt seeing that Ceruse cannot breed nor be made of Lead without vineger and for that we see also diuers Countries doe drinke of such waters without being troubled with bloudie fluxes whatsoeuer it is wee must set well together and soulder the pipes with a compound made of vnquenched lime and the greaâ—e of a hogge or of Perrosen and the whites of egges or of lyme whites of egges oyle and the filings of yron because that all these things doe hinder corruptions and rottennesse which the water might cause If any Mountaine doe hinder the laying or bringing along of these Pipes wee must make them way if any Valley we must reare arches such as are to be seene in a Village neere vnto Paris called Arâ—ueil and that because of those said arches or rayse pillars and other matter to support those water-passages But it is not sufficient to haue found out those Heads of Wells and Fountaines but we must further consider of the goodnesse and wholesomenesse of the Water as Aristotle teacheth vs For seeing the greatest part of our life dependeth vpon the vse of this element it is requisite that the Master of the Household should haue care to procure good Water in as much as Water must be the most of his seruants drinke and that the Bread which he and his familie doe eat is kneaded therewith and the greatest part of his victuals boyled therein The best and most wholesome Water of all others is Raine Water falling in Summer when it thundereth and lightneth verie much and yet notwithstanding Raine Water causeth costiuenesâ—e and obstructions especially that which is kept in Cesternes newly made and that by reason of their Mortar wherewith they are ouer-layd It doth also corrupt very quickly that onely excepted which falleth in May and being so corrupted it maâ—reth the voice bringing Hoarsenesse and a little Coâ—gh Next to this in goodnesse is 〈◊〉 Fountaine Water which falleth from the Mountaines and runneth along amoâ—gst Stones and Rocks Next to this in goodnesse is Well Water or that which issueth at the hanging parts of the Mountaines or that which springeth in the bottome of a Valley The fourth different sort of Waters is that of the Riuer The worst of all the rest is that of the Poole and Marish Grounds and yet that which runneth not is worse than all the rest and more apt to inâ—ect The Water of Snow and Ice is the most vnwholesome of all because it is the coldest and most earthie as not hauing beene prepared by the heat and vertue of the Sunne And as conceâ—ning the Water of Wells and Fountaines seeing it is not found good alwaies and in all places we shall know them to be good if it haue neither tast sâ—â—ell nor any colour whatsoeuer being notwithstanding verie cleere and of the nature of the Ayre taking quickly the colour of anie thing that one shall cast into it being also cleane warme in Winter and cold in Summer easie to make hot and as soone becomming cold againe in which Peason Beanes and other such like things doe boyle easily and which being put for some space in a Brasen Copper or Siluer Vessell well scoured leaueth no discoloured parts or spots in the same and which when it hath beene boyled in a Caâ—ldron made verie faire and cleane doth not make any â—etling or shew of filth in the bottome if such as vse to drinke it haue a cleere voice a sound breast and the die or colour of the face be neat and liuely finally that which together with the rest of the markes is verie light and by consequent as principall of all the rest shall that be iudged which excelleth in the foresaid markes and qualities and for to know which is the lightest weigh as much with as much of euerie sort of Water or else take two three or â—oure Clothes of one and the same webbe length and breadth according to the quantitie and sorts of Water which you would compare together and in euerie one wet a Cloth distill the Clothes or let the Water drop out of them and then weigh them for the Cloth which was moistened in the â—ightest Water will then weigh lesâ—e than the rest It is true that the lightnesse of Water is not so truely tryed by weight as by drinking not causing at such time anie burthenous weight in the places about the short Ribbes and passeth through the bodie speedily as also in being quickly hot and quickly cold Drie Places and Countries abounding with Mountaines doe commonly bring forth Stones which is easily perceiued by the rough and boisterous handling of the Earth
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
your cryes words and goads If you haue bought an Oxe readie vsed and accustomed to draw and that you doe not know his complexion you must trie and find it out when he is yoaked as if he be restie trembling furious or if he will lay himselfe downe in the heat of the day and not to correct him for his faults neither with whip neither with blowes with the Goad for the one maketh him furious and raging and the other hardeneth â—im but rather to bind his legges and so let him stand and fast a certaine time for â—his fault commeth seldome to aâ—e but such as are ouer-fed Likewise there is a cerâ—aine manner and way to be followed in feeding of them and the lacke of skill â—herein is not a little fault neither in respect of the soundnesse and safetie of the beast â—either yet in respect of the easinesse of the worke which is attained when the Oxe 〈◊〉 rather somewhat fat than too leane for the beast that is high â—ed if he be outragiâ—usly heated by too much labour is in manifest danger of death by reason of the â—oulting and running of his greaâ—e throughout his bodie and though he escape and â—die not yet will he neuer doe anie good Oxen are not to be fed so frankly and full in Winter when they labour not They loue the straw of Pulse as of Fetches Pease and Beanes they are fatned with Barly â—oyled and Beanes bruised and broken And as for Hay it is not grudged them â—nd though he hath it not so largely as Horses haue yet it is his onely meat when hee â—aboureth In the Countrey of Limosin and elsewhere where there is great store of great Turneps men vse to fat them therewith but such a beast is not so strong neither his flesh so fast and â—olide The young sprouts and buds of Vines doe refresh them in Summer and some do willingly giue them faggots to browse vpon at night They leue aboue all other things the young buds of the Vine and of the Elme-tree and such like account they make of the drosse of the Wine-presse The sheaues of Wheat and Rie are good for them and sometimes Branne mixed with siftings both these puffe them vp and make them nothing strong The Acornes doe make them scabbed if they doe not loath them and if they eat not all their fodder Coleworts boyled with Branne make them to haue a good bellie and doe nourish somewhat so likewise doth Barly straw mixed with Branne There may be mingled amongst their prouender the drosse of the vvine made for the seruants but not before it be vvashed and dried but without doubt it is better to giue them such drosse before it be vvashed euen such as it is and so it vvill serue them for their vvine and meat and vvill make them faire deliberate and powerfull Nothing is better to fat them than to feed them with the grasse which groweth in the meadows in Autumne after that they haue beene cut But though this for necessitie sake be the manner of feeding of Oxen in France yet to feed them after the English manner is the â—oundest and best way and maketh them euer more readie either for labour or the market which is to say if you keepe your Oxe for labour onely then in the time of rest to giue hâ—m either Pease straw Barley straw or Oat straw is a food that will hold well ynough it the beast be lustie and in strength but if he be poore and weake then to take two parts straw and one part hay and mix it together which is called blend fodder is meat that will encrease strength and when you worke him sore then to giue him cleane hay or ful bit of grasse is all that he naturally desireth The Oxe is subject to fewer diseases than the horse And for to keepe him from the most ordinarie old and auncient men did purge them in the end of euerie one of the foure quarters of the yeare and three dayes following Some with Lupines and Cypres-berries brayed together as much of the one as of the other and set forth to infuse in the open ayre one night in a pint or three halfe pints of common water others with other simples according to the custome and diuersity of the place and countrie He is knowne to be sicke and sickly if he eat not when he hath good store of fodder or prouender before him To helpe the Oxe to a stomach when he hath no â—ast in his meat by reason of being ouer-wearâ—ed or ouer-heated it is vsed to rub his tongue and roofe of his mouth with salt and vinegar If he become faint and vnable to doe any thing there must be giuen to him euerie Moneth beaten Fetches steeped in the water which is to be giuen him for his drinke To keepe him from tyring and wearinesse rubbe his hornes with turpentine made thin and liquid with Oyle but beware and take good heed that you doe not touch his muzzle or nosthrils therewith for Oyle causeth them to loose their sight Against the rising of the heart or desire to vomite his muzzle must be rubbed with Garlicke or Leckes bruised as also giuen him to swallow or thus that is or with a pint of Wine especially when he is troubled with the collicke and with the rumbling of the bellie the collicke is knowne by his complaining and stretching of himselfe in his necke in his legs and in his bellie as also by his often lying downe and rising vp againe by his not abiding in a place as also by sweating in such â—ort as if he had beene in a Bath of vvater Some add thereto the Oyle of Nuts and others giue him boyled Onions in red Wine and others Myrtles with Bay-berries steepâ— in Wine and they also cause his flesh to be prickt about his hooues or his â—aile vntill it bleed The collicke commeth to him of vvearinesse and more in the Spring than at any other time because as then he aboundeth most vvith bloud In this disease he must be vvalked and couered vvith a couering of Wooll Oxen become swolne and blowne vp by hauing eaten ouer ranke grasse especially if therewithall it vvere ouerladen vvith dew you must take a horn bored through at both ends annoint it with common Oyle and put the fore part of it three or foure fingers into the fundament and to vvalke and course them thereupon vntill they breake vvind and letting still the horne alone in such maner as is aboue said you shal rubbe their bellies vvith a barre The Stithie happening to the Oxe being otherwise called a Mallet or Hammer is knowne vvhen the beast hath his haire standing vpright all ouer his bodie not being so light and liuely as he vvas vvoâ—t hauing his eyes dead and dull his neck hanging downe his mouth driueling his pace slow his ridge bone and all along his backe stiâ—â—e vvithout all desire of meat and scarce
good Oyle and afterward take the poulder of Tartar and of vvild Gourds mingle them vvith red Wine and the vvhites of Egges and make him to drinke them vvith a horne And if this doe not stay his pissing of bloud within foure and twentie houres he will die If he stale not but with paine let him bloud of the bladâ—â—er veine and cause him to take a drinke made of Honie Oyle and white wine all boiled together for three Mornings one after another afterward let him rest for eight daies It he haue a stone in his yard first cast the Oxe downe vpon the ground after let him take hold vpon his 〈◊〉 with pincers somewhat higher than the stone lieth theâ— let him make incision in the side of the Oâ—e his pisâ—e to draw out the stone and then lastly consolidate and heale vp the wound with Turpentine washed foure times in the water of Horse-taile If he haue the stone in his bladder take two ounces of Sea Fennell stamped two drams of Cloues and a dram and a halfe of Pepper poune them altogether and make him drinke them in red Wine warme If after you haue continued the 〈◊〉 some certaine daies the stone come not forth then in the end you must cut the bladder and so draw it out If his pisâ—e be hardened annoint it with the oyntment made of the stamped 〈◊〉 of Hollihocks and fresh Butter twice a day For his shoulder out of joynt you must first set it in againe and afterward bind and roll it vp againe with splenters verie close and fast For the strangles or glandules vvhich happen vnder the Oxe his throat and spring from the braine ouer-cooled plucke away their glandules and after couer his head vvith some couering and chafe and annoint vvith Butter his throat oftentimes If his pallate be swolne open the swelling quickly vvith an incision knife or hot yron that so the corrupted bloud may run forth after giue him for his meat somâ— Grasse or soft Hay If he haue the Ranula vnder the tongue much swolne then open it vvith a hot yron or a verie sharpe incision knife afterward rubbe it vvith Salt and Oyle so loâ—â— as till all the corrupt matter be run out then in the end giue him some tender hearâ—â—â— or grasse to eat When the tongue is clouen or chopt vnder neath annoint those clefts vvith aâ— oyntment made of Aloes Roche-Allome and Honie of Roses all being mixt together then vvash them in Wine vvherein Sage hath boyled or some such other dâ—ying herbe If he haue lost his appetite cause him to swallow raw Egges well beat together with Honie and mingle Salt among his meat or giue him in drinke some horehouâ—d fiuely pouldred with Wine and Oyle or stampe the leaues of Rue Leekes Sâ—â—llage and Sage and giue him them to drinke with Wine For the eye that is troubled and darke blow within it of the poulder of Cuâ—â—lebone Sugar candie and Cinnamon verie finely pouldred For the swolne Eye applie thereto a Cataplasme made of the the flower of Wheat mixt vvith Honie or the vvater of Honie after the manner of pappe for children For a vvhite vpon the eye applie thereto a cataplasme made of Sal gemma and Masticke finely pouldred and mixt vvith Honie continue and vse this oftentimes For the Leeke of the Eye or tumour called Porrum growing vpon the Eye-lid foment the place vvith the Gall of any beast vvhatsoeuer it be or vvhich is better snip away the tumour with a paire of Cysers or make it fall away with â— threed tied verie strait afterward annoint the place vvith Salt Vinegar and Aloâ—â— boyled together For the Weeping Eye you may blow into it Tutia and Vitrioll made into fine poulder For the Cataract which is nothing else but an aboundance of vvaterishnessâ— ingendred eyther by ouermuch cold or by too long stay and respite within the Eye of the Oxe in that place where the watrie humour is placed vpon which the glassie humour swimmeth as the Chrystalline againe vpon it For the cure thereof take ground Iuie and stampe it long in a Morter of vvood of the juice 〈◊〉 out of it make a medicine for the eye insteed of this herbe if you cannot recouer it take the berries of Iuie or the leaues and draw the juice of them in manner aforesaid Continue and vse the one medicine or the other for many daies both â—â—â—ning and euening the Cataract will consume and wast away It is certaine that who so insteed of Water shall vse Wine shall seeme to deale more fitly and better to 〈◊〉 purpose Epiphora a disease of the eye called a drie inflammation of choler is when the beast â—eeth not but by halfes whether it be of the one eye or of both bloud taken away from vnder the eye doth correct and amend the sight And further you must continually drop honey into it vntill it be perfectly cured For bleered eyes which come with continuall falling downe of excrements out of the braine take Myrrhe fine Frankincense Saffron of ech two ounces mix them all togither dissolue them in cestern water make therof a Collirie to drop into the eies For the agues of Oxen you shall know it by their being exceeding restlesse and trembling all ouer their bodie by their great heat in the midst of their forehead and towards the roots of their hornes and in their eares their mouth is verie hot and sweat aboundantly and withall eat almost nothing at all the hanging oâ—t and drawing in of his tongue verie drie heauie in his head his eyes distilling and halfe shâ—â— his muzzle filled and all to be driâ—eled with flegmatike water and his taking of his breath long and yet notwithstanding hee doth not without great paine and much distance of time complaine himselfe or turne often The first day that you shall perceiue him thus sicke let him fast all the day long the next day let him bloud in the morning whiles he is fasting and that vnder the taile in small quantitie Fiue daies after you shall feed him with the decoction of Clot-burre with honey and brine at the least you shall offer him this before all other meat either greene or moist as shall be the crops of Lentils and other young sprours and buds which you shall thinke meet and conuenient for the beast wash his mouth thrice a day with a sponge dipt in vineger and after that you shall make him drinke verie cold water 〈◊〉 like manner three times and so you shall let him goe into some pasture ground vntill his Ague haue cleane left him The Cough of an Oxe must likewise be as carefully looked vnto as that of the Horse for it must not be suffered to grow old and endure long vpon him seeing 〈◊〉 is not curable but at the beginning you shall make him take fasting halfe a quarter of a peck of
your better choice of the said seed take that which is of the Melons first put foâ—th as I haue alreadie said iâ— so be that your melon plot doe bring forth the fruit somewhat late for otherwise it will be good to take them that come forth last as also that which groweth betwixt the middle and head or crowne of the melon and out of it not that which is on that side whereupon the Melon lieth the best seeded and most rising from the earth being heauie and full and you may make triall of it in water because that such seed will sinke downe to the bottome and it must not be aboue one yeare old for if it be it soone groweth sicke and casteth his fruit in vntimely sort Pompions and Melons must be gathered in the morning before Sunne rise and they must be gathered when as they begin to cast their taile and yeeld a pleasant smel at their ends and then you must beware of and looke to Cats that goe a catterwauling and if you would carrie or send them farre you must gather them a little before they be ripe and with the hand onely without any edge-toole for they will come so their just and perfect ripenesse by this course which the cutting with an yron would keepe them from there must notwitstanding care be had that those which are called Winter Pompions be neuer suffered to ripen vpon their beds but for to ripen them they must be gathered and hung vp vnder the floore of some higher roome and when they are once turned yellow to eat them Furthermore that I may say something of their goodnesse you must vnderstand that there are diuers sorts of Pompions for there are some female and are called pompionets and they are more long than the other and haue not their wrinkles standing vp so high the other be more thick greater bellied and haue their wrinkleâ— more high and stretched out from the taile vnto the eye Some of them are called Turquins as those which haâ—e a verie greene colour and drawing somewhat toward a blacke some other of them haue the shape of a Quince and they are properly called Melons and haue a more fast and solide flesh than the pompions haue which likewise haue not so many wrinkles in their sides nor so much moisture in their nollow parts neither yee are they so thicke but haue a whitish flesh and a great deale more seed than the pompions The other sort may be called citruls as hauing the fashion and colour of a citron and their leaues diueâ—sly drawne with many small lines like vnto the feathers or wings of birds The other are Winter pompions and these are not so thick or great as the common pompions and yet furthermore the one hath a white meat and the other a yellow whereupon the first doe craue more water than the later and the later are better in a strange Countrie But the Melons are best of all as also the blacke coated Pompion and the Muske Melon which become so by hâ—uing their seed steeped in water that is well sweetned with sugar or honie The signe of a good Melon is the bitternesse of the taile the hardnesse of the crowne the heaâ—â—nesse and good smell of the whole As concerning their vse they are somewhat more delicate and pleasant than Câ—cuâ—bers so that they haue a fast meat and their hollownesse drie for otherwise they are fitter to make meat for Cats that goe a catterwauling or for Mules and Asseâ— to make them fat thaâ— for to feed men withall notwithstanding this is a thing wel and sufficiently proued that a slice of a melon or pompion put in a pot with flesh causeth it to boyle the sooner Physitians likewise giue it out for a truth that the seed as well of melons as of Pompions cousred with sugar or without sugar is a soueraigne remedie to prouoke vrine to asewage the heat of the reines and to breake the stone CHAP. XL. Of certaine speciall obseruations for and about Cucumbers Citrons Gourds Melons and such like fruits IF the border whereon you set your Melons be not so fat nor well dunged as that of the Cucumber and Gourd and if it be not watered so soone as it is put forth and sprung it becommeth the faster meat and more 〈◊〉 and sooner ripe To cause Pompions Cucumbers and Gourds to grow without seed you must steepe your seeds in the oile of Sesamum otherwise called Turkie millet three dayes before you sow them To haue Cucumbers of such forme and fashion as one would wish they must be put whiles they be yet young and small together with their stalke into vessells or bottles that haue some figure or shape drawne within them and tie them about them for in time they will fil vp the draughts and prints within the same likewise to make them long you must put their flowers into reeds throughly emptied of their piâ—h for then the Cucumber will grow all along or else to set neere vnto them some vâ—â—sell full of water as namely about halfe a foot off for as I haue said cucumbers 〈◊〉 moisture so well as that vpon the onely standing by of water they will grow the more and become longer in like sort standeth the case with the Gourd For their better and greater growth you must sow them in cases or pots or other great vesselâ— full of sifted and well manured earth which may be carried and rolled or drawne from one place to another into the Sun that so it may haue both the presence of the Sun-shine and absence of the cold winds and frosts and when they begin to grow breake off their ends To free them of vermine and lice sow Organie round about them or else pricâ—â— some boughs amongst their plants To make that a Cucumber or Melon shall haue no water fill the pit that yoâ— haue digged to plant your seeds halfe full of straw or the shutes of vines cut 〈◊〉 small and put vpon the earth and afterward your seed and doe not water them 〈◊〉 all or else verie little To make melons or cucumbers laxatiue sprinkle them fiue dayes together 〈◊〉 fiue times â—uerie day with water wherein hath beene steeped and infused the 〈◊〉 wild Cucumber for the space of three dayes Otherwise vncouer them so soone 〈◊〉 they haue put forth any budd and dung them at the foot with about two ounces of blacke Hellebor steept in water and afterward couer them againe Otherwiâ—â— steepe the seed before you sow it three daies in the infusion off cammonie or 〈◊〉 or Agaricke or some other purging medicine To make Pompions sweet and smell well so soone as you haue taken out the core and wiped and dried the seed put it amongst drie Roses or some graines of Muske and there keâ—pe it vntill you must sow it and if it so like you sow them together or else steepe the seed foure daies before you sow it in
of the Sunne but hath the shadowes of some Trees the top of a Mountaine 〈…〉 other such like thing It hath a verie astringent power as also it is verie 〈◊〉 by which after the manner of Comfrey it healeth wounds vlcers and fistulaes 〈◊〉 well inward as outward it stayeth rheumes and bloudie fluxes healeth the 〈…〉 the mouth and the inflamation thereof Which is more it is verie singular to prouoke vrine and to breake the stone Saxifrage as well the great as the small delighteth in a drie ground chalâ—â—â— clayie sandie stonie and altogether barren And it is sowne of small seedes which are found hanging to the rootes thereof It prouoketh vrine and so driueth foorth the grauell of the reines and bladder If you boyle the root and 〈◊〉 thereof in Wine it procureth Women also their termes and bringeth ou◠〈◊〉 after-birth The great and small Burre otherwise called Bardana and of the Greeke◠〈…〉 hath not need of anie great tilling for it will grow either of seed or 〈◊〉 in a leane ground that is drie and vntilled as wee may well see in ditches 〈◊〉 it groweth without anie labour at all and in the high wayes and by-pâ—â—h ◠〈◊〉 the fields The rootes seedes and iuice of the great and small Burre are verie 〈…〉 prouoke vrine to breake the stone of the reines and bladder and to stay the 〈◊〉 flux The iuice is drunke with white Wine or alone and the seed in like manner which is sometimes for the more pleasantnesse sake confected or couered with Sâ—gar The leaues stampt with a little salt and applyed vnto the bitings or 〈…〉 Adders mad Dogges or other venimous Beasts are verie soueraigne The rootes 〈◊〉 seedes of small Burre stampt and layd on cold swellings and rebellious 〈…〉 verie profitable and good Star-thistle so called because it hath little heads at the tops of his stakes 〈…〉 Thistles haue set round about with sharpe prickes after the manner of 〈…〉 groweth in vnhusbanded grounds as well of his root as of his seed Some doe 〈◊〉 esteeme of the seed made into powder and drunke in wine for to prouoke 〈◊〉 and to auoid grauell and herein it is of so great vertue as that the much vse of it 〈◊〉 cause one to pisse bloud sometimes The decoction of the root with honey after 〈◊〉 manner of a honied water doth the like but more gently and without 〈…〉 partie for to pisse bloud Maries Thistle otherwise called Spina alba or white and siluer Thistle or 〈◊〉 Artichoke or Asse-Thistle because that Asses delight much to eat it doth 〈◊〉 fat and well tilled ground and other ordering like to that of Beets and it 〈…〉 that it letteth not to grow in vntilled and vnhusbanded grounds The seed and 〈◊〉 haue as it were the like power to take away obstructions to prouoke vrine and it breake the stone that Star-thistle hath The Italians vse the roots thereof in Salads after the manner of Artichokes and good wines to gather the milke of it for to eat Some make a Ptisane with the root of this Thistle made in powder the seed of Fennell and a little long Pepper to giue to Nurses to vse which haue small store of milke The distilled water of the leaues is good against paine in the sides being drunke with halfe a dramme of the seed of the same hearbe Siluer-grasse so called because the leaues doe resemble siluer on the backe-side doth delight in a moist and grassie ground howsoeuer vnhusbanded it be It hath one excellent propertie aboue all other hearbes for to breake the stone to heale vlcers and malignant wounds within the bodie to stay the bloudie flux and to dissoluâ— cluttered bloud being taken in drinke Some say that if you put it in halfe a basin full of cold water and couer that basin with another basin or vessell or other couering that there will gather great store of vapours in the hollow of the thing couering it and will turne into the forme of distilled water and that this water thus gathered is verie good to take away the spots freckles staines and dye of the Suâ—ne out of the face Patience doth willingly grow in coole and moist grounds and we see it ordinarily to grow neere vnto Riuers and little Brookes The root by reason of the great bitternesse and desiccatiue power hath singular commendation against the Plague for being dried and powdred and afterward drunke with wine it driueth away all venime from the heart by the aboundance of sweat which it procureth Some foâ— this purpose take away the rinde and core of this root stamping it in vineger and after making a drinke of the vineger the iuice of Rue and Treacle for to take in pestilent Agues The powder of this root drunke with wine is excellent for the suffocations of the Matrix and the wringing throwes of the bellie This powder also killeth the Wormes healeth maligne Vlcers the falling of the haire called Tinea and the Kibes the Farcie in Horses whether it be taken inwardly or applyed outwardly either in iuice or in the decoction thereof Scabious groweth in the same ground that Patience doth that is to say in woods vntilled places and especially in sandie places It is verie proper and appropriate vnto the Cough and diseases of the Lungs foâ— the same purpose also the iuice is sometime extracted sometime the hearbe it selfe made into powder and sometime the decoction of it is made to endure for a long time Likewise there is sometime conserue made of the flowers His leaues or rootes applyed to itchie places and the places bare of haire or mixed with oyles and ointments doe great good vnto the same as also vnto plaguie carbuncles for they being rubbed with the iuice of Scabious will be found to vanish away within three houres The iuice of Scabious drunke in the quantitie of foure ounces with a dramme of Treacle not yet one day old is a singular remedie against the Plague so that afterward the partie sweat in his bed and withall continue the drinke for manie times The same remedie serueth for the bitings of venimous beasts if besides the drinke you apply outwardly vnto the soare the leaues of the same hearbe bruised A Liniment made of the iuice of Scabious the powder of Borace and a little Camphire is singular against tettars itch freckles and other infections or desilements of the skin Aboue all other things the decoction of Scabious being drunke the space of fortie daies doth heale the tettar throughly yea though it came of the Pocks as I my selfe haue oftentimes proâ—ed by experience Scolopendrium or rough Spleene-wort called also Harts-tongue would be planted in a stonie and grauellie ground which is moistened with some running Brooke and for want of this it must be often watered The rootes thereof must neuer be pulled vp but onely the leaues cut for it cannot be sowne seeing it bringeth forth no seed The decoction thereof made
and places to make a speech out of that many standing about and below may heare in like sort shall the Garden of Pleasure be set about and compassed in with arbours made of Iesamin Rosemarie Box Iuniper Cypres trees Sauin Cedars Rose-trees and other dainties first planted and pruned according as the nature of euerie one doth require but after brought into some forme and order with Willow or Iuniper poles such as may serue for the making of arbours The waies and alleys must be couered and â—owen with fine sand well bet or with the powder of the sawing of Marble or with the fine dust of slate-stone and other hewen stone or else paued handsomely with good pit-stone and tyles that are well burnt or with faire peeces of stones such as staires be made of the whole laying of them being leuelled and made euen with a beater or mall made for the purpose or where these are not to be gotten you shall take of fine yellow grauell well mixt with pyble or other such like binding earth and with it trim your alleys others vse to take coale dust or the ashes of Sea-coale well beaten and siâ—ted and with it strow the alleys and although it be not fully so sightfull yet it is profitable in this respect that it keepes them from grasse and weeds and other greenes because nothing will sprout through the same albeit be not troden or walked vpon of a long space This Garden by meanes of a large path of the bredth of six foot shall be diuided into two equall parts the one shall containe the hearbes and flowers vsed to make nosegaies and garlands of as March Violets Prouence Gillo-flowres Purple Gillo-flowres Indian Gillo-flowres small Paunces Daisies yellow and white Gillo-flowres Marigolds Lilly-conually Daffodils Canterburie-bells Purple Veluet flowre Anemones Corne-flag Mugwort Lillies and other such like as may be called the Nosegay Garden Also in it you shall plant all sorts of strange flowers as is the Crowne imperiall the Dulippos of sundrie kinds Narcyssus Hyacynthes Emeryes Hellitropians and a world of other of like nature whose colours being glorious and different make such a braue checkerd mixture that it is both wondrous pleasant and delactable to behold The other part shall haue all other sweet smelling hearbes whether they be such as beare no flowers or if they beare any yet they are not put in Nosegaies alone but the whole hearbe with them as Soothernwood Wormewood Pellitorie Rosemarie Iesamin Marierom Balme Mints Penniroyall Costmarie Hyssope Lauander Basill Sage Sauorie Rue Tansey Thyâ—â—e Cammomile Mugwort bastard Marierom Nept sweet Balme All-good Anis Horehound and others such like and this may be called the Garden for hearbs of a good smell These sweet hearbes and flowres for Nosegaies shall be set in order vpon beds and quarters of such like length and bredth as those of the Kitchin Garden and some of them vpon seats and others in mazes made for the pleasing and recreating of the sight other some are set in proportions made of beds interlaâ—ed and drawne one within another or broken off with borders or without borders the greatest part of which sweet hearbes as also for Nose-gay flowers though they grow â—â—â—rally and of their owne accord without anie labour or trauell of the Gardener especially hearbes for Nose-gaies yet such of them as stand in need of dressing and ordering shall be sowne planted remoued gathered and kept no otherwise than the pot-hearbes but yet notwithstanding regard must be had of the nature of euerie particular one as shall be declared hereafter in the particular description of 〈◊〉 of them CHAP. XLVIII Of hearbes for Flowers or Nose-gaies MArch Violets as well the single as the double must be set of whole 〈◊〉 in a well manured ground and digged the depth of a foot before the â—â—lends of March if you will â—ow them you may doe it in Autumne and the Spring But especially you must beware not to set Violets euerie 〈◊〉 in one and the same place for otherwise it will beare a yellow flower and haue verie little or no smell in it You may make that one and the same Violet shall beare 〈◊〉 the colours that others doe that is to say white pale yellow and red of you mix together the seeds of all and tying them in a Linnen cloth put them in that sort 〈◊〉 a well manured earth The Violet must be gathered in the morning before the 〈◊〉 rise and when it raineth not if so be that you will haue it to keepe his vertues and sweet smell The flowers of March Violets applied vnto the browes doe assuage the headaâ—â— which commeth of too much drinking and procure sleepe He that shall haue takeâ— a blow vpon the head so that it hath astonished him shall not haue anie greater 〈◊〉 if presently after such a blow he drinke Violet flowers stampt and continue the 〈◊〉 drinke for a certaine time There is made of the flowers of Violets Syrrups and Conserues good for the inflammation of the Lungs the Pleurisie Cough 〈◊〉 Agues It is also most excellent to preserue these Violets for Salads to serue all the 〈◊〉 as thus When you haue gathered your Violets and pickt them cleane both 〈◊〉 their stalkes and anie other corruption that may hang ouer their leaues you 〈◊〉 wash them cleane and strike the water through a drie cloth so cleare from them 〈◊〉 may be then take a Glasse-pot of the fashion of a Gally-pot so large as you 〈◊〉 put in your hand and being cleane washt also first in the bottome thereof lay a layre of your Violets of halfe a fingers thicknesse then take of the finest refined Sugar beaten verie small and therewith couer the Violets all ouer then lay another layre of the Violets and couer them with Sugar as you did before and so lay Violets vpon Sugar and Sugar vpon Violets till you haue filled the pot to the 〈…〉 take of the strongest Wine-vineger that can be gotten and poure it into the pot till the vineger swimme aloft then let it rest an houre or two to settle and if you 〈◊〉 that the vineger be shrunke below the flowers you shall fill it vp againe not 〈◊〉 thus to doe till the vineger will shrinke no more then couer the pot vp verie 〈◊〉 with Parchment and Sheepes leather and set it so as it may receiue some 〈◊〉 ayre of the fire and after one moneth vse them as occasion shall serue for they will last all the yeare both Winter and Summer without loosing either their â—â—lour strength sweetnesse or pleasantnesse neither their growth nor fulnesse And in this sort you may preserue all sorts of flowers whatsoeuer as Roses Marigoldâ— Gilliflowers of all kinds Cowslips Primroses Broome flowers Paunfie◠〈◊〉 leaues or anie other sweet and wholesome flower whatsoeuer Wherein is to 〈◊〉 noted that if the flower which you preserue be of a pure white colour and that yoâ— feare the vineger may somewhat abate the brightnesse
picked and the leaues pulled off euen from the lowest part of them vnto where you perceiue the leaues to grow tender and these stalkes you must salt in a little Trough or Tray and so let them continue a day and a night vntill that they haue turned the â—alt into brine after this they must be washed in the same brine of salt and after that they haue beene spraind they are layed abroad vpon hurdles vntill they be well dried afterward there must be put vpon them dried Dill â—ennell a little Rue and Lâ—â—kes chopped small after all this the said stalkes are put vp in a pot thus dried and there is powred in vpon them a pickle which is made of two parts of vineger and one of salt brine after this in stead of a double Linnen cloth to couer it there must be thrust in good store of drie Fennell vpon them in such sort as that the pickle may swell vp and ouer-couer them And euermore in all confections it must be a speciall great care that they remaine not drie and to that end to powre in pickle oftentimes â—f by turning them aside you see they haue need After this fashion may Succorie Scariole Harts-horne the tender shoots of Brambles the young and tender croppes of Thyme Sauorie Organie and Radishes be preâ—erued and such preserues must be made in the beginning of Summer The hearbes preserued with salt and vineger are chiefely ordained for Salads but these that are made with sugar and honey doe serue for the vse of Physicke such are those which follow hereafter There is but verie seldome any preserues made of the flowers and leaues of herbes I vnderstand by this preserue taken properly the preseruing of things whole and not stampt and beaten into one bodie notwithstanding who so is disposed to preserue the flowers or leaueâ— of hearbes may doe it in this fashion Take the leaues or flowers of such herbes as you will preserue make them very cleane afterward without anie manner of stamping of them put them all whole into some vessell wherein 〈◊〉 will keepe them cast vpon them a sufficient competencie of fine Sugar made in pâ—â—der and so â—et them to Sunning in the vessell Also in this â—ort boyle them at a 〈◊〉 fire with Sugar so long as till the Sugar become as thicke as a syrrup and 〈…〉 them in a vessell Otherwise after that you haue diligently cleansed the leaues or the flowers of the hearbes put them in an earthen pot or glasse and after poure into them of boyled Sugar of the consistence of a syrrup and well clarified Thus may Roses leaues of Mines Spleenewort Maiden-haire Sorrell Ceterach Buglosse and such like be preserued the flowers of Marigolds Succorie Violets Broome Sage and other such like and such preserues are more acceptable than conserues because the flowers and leaues doe in better sort retaine and keepe their naturall smell thus than in conserues for in conserues they are powned with Sugar which doth rebate verie much the naturall smell of the leaues or flowers Now as concerning making of conserues of leaues or flowers of hearbes you 〈◊〉 keepâ— this course Take the tendrest parts of the flowers or leaues and cast away the hardest such as are the white tailes of Rose leaues the stalkes of Mints Spleenwort Maiden-haire and such like make them verie cleane and bray them afterward in a Marble Mortar or of other Stone with a pestle hard and solide ynough and that so long as till they become in manner of a past and then put vnto them twice or thrice as much Sugar or Honey And if it fall out that the leaues or flowers so â—â—amped be of themselues somewhat too moist as the leaues of Violets water Lillies and Bugloâ—â—e be then put thereto great quantitie of the powder of Sugar When you haue thus done put them into an earthen Vessell and set them abroad a Sunning a whole moneth that so their superfluous moisture may be spent by the heat of the Sunne but they must be stirred euerie day Or if you had rather doe thus Set the Vessels vpon hot ashes to the end they may take a little boyle but this is not so good as the setting of them in the Sunne After this manner may the flowers of Rosemarie Marâ—golds Beâ—onie Pionie Marierome Balme Scabâ—oâ—s Elder tree Mints fuâ—â—itorie Eye-bright Succorie of the flowers of the Peach-tree Sage Broome Oranges Mâ—â—lowes Hollyhocke and other such like the toppes of Thyme Hysope and Worme wood the conserue whereof we haue said before to be verie soueraigne in the Dropsie as also the conserue of Peach-tree flowers and that of Broome flowers for the obstructions of the reines and spleene And for as much as the conserues of Violets and Roses are in great vse and request we will speake particularly of them To make conserue of Roses you must take the leaues of Roses white or red which are not as yet open and blowne you must make them cleane and stampe them without being dried before in a Stone Mortar and after put thereto thrice their weight in Sugar and then put it vp in a Glasse-vessell well couered with Parchment and set in the Sunne the space of three moneths and stirring it almost euerie day If you would make conserues of drie Roses boile in halfe a pound of Rosewater one whole pound or thereabout of fine Sugar afterward when you see that all the water is conâ—â—â—med cast into the Sugar an ounce of drie Roses made into powder boyle them altogether reasonably and after with a spatule of wood you shall make your conserue into morsels or cakes Otherwise make three infusions of Roses in Rosewater let the third settle the bottome whereof you shall let alone as being the earthie and grosse part taking that onely that is aboue and in it you shall boyle fine Sugar and after that you shall cast thereinto halfe an ounce or thereabout of dried Roses in powder and doe in like manner afterward as hath beene alreadie said To make conserues of Violets you must take the fresh and new flowers of Violets and take from them their taile and the little greene cup by which they hang and after drie them some small time in the shadow of the Sunne to take from them their superfluous moisture which they haue after that bray them in a Stone Mortar with twicâ— so much Sugar and put them in a Glasâ—e vessell which shall be set to Sunne for the space of three moneths and stirred verie oft during the said tâ—â—e as hath beene alreadie said of the conserue of Roses If you would make conserue of drie Violets make one or two infusions of Violets and in them boyle fine Sugar afterward casting halfe an ounce of powdred Violets to one pound of Sugar then boyling them a little together you shall with a spatule make your conserue into morsels or cakes For to make Mustard you must picke and cleanse your seed verie
wish amongst the Brambles and Bushes and therefore from hence it may be transplanted and remoued into your Garden for the benefit of your Arbours The root especially the iuice doth mightily loosen the bellie prouoke vrine purge the braine open the spleene and take away the hardnesse thereof applyed in forme of a Pessarie it bringeth downe the termes the after-birth and dead child stamped with salt and applyed it healeth vlcers it cleanseth the skinne and taketh away the red pimples of the face for which purpose also serueth the water thereof which you may gather in the moneth of May out of a pit which you shall make in the head of the root as it standeth in the ground according as we haue alreadie said in the Chapter of Violets going before In a Cataplasme it is singular against the Sciatica as also to take away the haire from some place being mixed and stamped with Bulls bloud it is of maruellous effects in hard and schirrous swellings and cankerouâ— tumours We haue spoken heretofore of cucumbers and gourds and therefore it is not needfull to make any new repetition The ordering of hops is like vnto that of the wild vine for one and the same ground and dressing vvill serue both The flowers crops and juice pressed out doe take away the obstructions of the liuer and spleene and the vse thereof is verie conâ—enient for such as haue the dropsie therewith beere is made as we shall further declare hereafter Maruailous apples are verie fit to ouerspread arbours as well in respect of their beautie as for that they are pliant and winding easily about the poles They would be sowne in the Spring time in a fat and well battilled ground they cannot endure the cold so soone as their fruit is ripe which is in Autumne they drie away by and by wherefore you must sow them where the Sunne hath full power vpon them and water them oft in the time of great heat gathering their fruit in September These apples resemble little lymons as being sharpe pointed at the end 〈◊〉 bellied in the middest rough as wild Cucumbers greene at the beginning but aâ—terward turning red the first that euer brought them into France was Reâ—e du Bellay Bishop of Mans. They haue also beene found in the gardens of the religious of S. Geâ—manes in the fields and in the Temple garden at Paris They are called of the Greekes Gratious apples because of their well pleasing beautie and of the Latines Viticella Momordica and Balsamita this last name was giuen to them by reason of the vertues of Balme which they haue and in French Maruailous apples because of the maruailous vertue that they haue to heale wounds Some take all the seeds 〈◊〉 of the apples putting the said apples into a viole of vnripe oyle oliue or insteed of oyle made of vnripe oliues which is not alwaies readie to be had at Paris some 〈◊〉 common oyle verie well in Rose-water or Common water or plantaine or Mulberie water and doe afterward set the said viole a long time in the Sunne when it 〈…〉 his heat or else they put it in a vessell of hot boyling vvater or else burie it in the earth or in horse dung and this oyle is singular good to assuage inflammations of wounds and of the breasts and hath no lesse vertue than Balme to consolidate 〈◊〉 heale wounds either new or old being a thing tried of many The fruit soaked 〈◊〉 oyle of sweet Almonds or Linseed adding thereto an ounce of liquid vernish 〈◊〉 euerie pound of oyle maketh the oyle verie soueraigne for the paines of the Hâ—â—â—â—rhoides Burnings prickings of the sinews and to take away the skarres of â—oundâ— The leaues dried and made into powder and drunke the quantitie of a spoonefull with the decoction of plantaine doe heale the gripes in the guts the paine of the colicke and the wounds of the guts The oyle wherein this fruit hath beene soaked doth keepe in his place the fundament wont to fall downe in little children if it be often rubbed therewith it maketh barren women fruitfull if after they haue bathed in a bath for the purpose and drunke of the powder of the leaues of this hearbe they annoint their secret parts with this oyle dwelling afterwards with their husbands The maruailous pease are verie rare in this countrie resembling somewhat Winter cherries as hauing their seed inclosed in a little filme or skinne like vnto a â—ich pease in the middest whereof there is the shape as it were of a heart They delight in a very fat moist and well sunned soyle and cannot abide to endure the cold Winter cherries which the Latines call Halicacaâ—um and the Arabians Aâ—â—kengi are delighted in vines wherefore they which would haue it planted in their garden must picke out for it such a soyle as would fit the vine The little 〈◊〉 which is inclosed in the bladder is singular good to prouoke the decayed vrine and to take away the sharpnesâ—e and scalding thereof for the juice thereof mixt with 〈◊〉 creame or milke of white poppie seed or with the decoction of the seed of meloâ—â— or gourds mallows or barly ptisane and drunke doth maruailously mitigate the scalding of the vrine if the root come neere vnto the aspe or lizard it casteth them into a dead sleepe and killeth them the vse of the cherrie is soueraigne against the stone and grauell Likewise for this disease some make a Wine which is called Winter-cherrie wine which is made with the new pressed liquor of good white wine when in hath beene infused a certaine quantitie of these cherries or with a certaine quaâ—titie of these cherries cast with an equall quantitie of white wine grapes all whole into a new vesâ—ell the same vesâ—ell afterward being filled vp with white wine new froâ— the presse being afterward scummed and vsed after the manner of other wines or else this wine may be thus made these cherries are troden amongst ripe grapes and being suffered to worke together certaine daies they are afterward â—unned vp 〈◊〉 vessells and ordered as other wines this wine taken the quantitie of foure 〈…〉 the morning three or foure daies together in the decrease of the Moone cleanseth the reines and purgeth out great quantitie of grauell CHAP. LIIII Of Trees both great and small as well outlandish as of the same Countrie being planted or sowne either vpon beds or in vessells in the Garden THe Bay-tree will grow in all places but it is not as easily preserued and kept in euerie place for it delighteth especially and naturally in a hot or temperate countrie for in a cold it groweth not but by constraine but and if you be disposed to haue it to grow in this cold countrie you 〈◊〉 plant it so vpon the Sunne as that it may thereby shâ—ke off and better passe 〈◊〉 the extremitie of the cold and on the contrarie in a hot countrie you must plant 〈◊〉 so as
vnto it you must then couer such chase with thicke new cloth being well woolled or else with straw and to tye the one or the other fast to by wreathing it about with one of the breadths of a Mat and stay it vp with a prop if need be In hot Countries as Spaine and Portugall it is held as an approoued opinion That by how much the more Orange trees are watered in Winter so much the lesse subiect are they to frost because their water is either out of the Well or fresh drawne from some Fountaine or of water broken out of the earth and made warme with the Sunne or with the fire and for that it is drunke vp all into the earth but I feare me that it would not fall out for well done if so be that in this cold Countrey one should take that course notwithstanding if you will vse the same order you shall doe it either by the helpe of the foresaid Sunne beames or by a pipe of Lead laid good and deepe in the earth a farre off from the root of the tree powring of the said water into it that so it may descend and reach vnto the roots but so soone as you haue thus powred in your water you must stop verie well and couer the said pipe with earth and dung that so the cold ayre may not runne along it vnto the roots for so they would be frozen They must be vnder-digged and cast at the foot from moneth to moneth if the season will suffer it and the earth made light and soft mingling it with dung and watering it as hath beene said And for the better preseruing of the branches of these plants and keeping of them in their strength and force they must be cut euerie yeare more or lesse according as the good and expert Gardiner shall iudge it necessarie in as much as these trees being both daintie and precious doe require a verie carefull regard to be vsed in this cutting It must not furthermore be forgotten to take from them continually all manner of superfluitie filth and grasse growing at their foot or elsewhere and likewise thornes or pricks and that with the hands or some other cutting yron And if anie branch through â—rost or otherwise grow drie pale or blacke you must cut off the dead part at the Spring in the decrease of the Moone in faire weather and calme and temperate and vpon the putting of it forth againe and this must be done with a Garden Sickle or Knife well sharpened and the cut must be well 〈◊〉 together and couered ouer that so it may put forth branches againe You must also bow the boughs as shall be necessarie and to raise some higher and pull some lower as occasion shall require cut the ends and sprouâ—s which put forth at the toppes of the tree take away those that grow too high to the end they may be proportâ—â—â—â— in an equall measure of growth for these trees especially the Citron tree growing in anie great height and hauing anie great store of boughes doe neither bring 〈◊〉 so much nor so good fruits as when they are otherwise fitted and freed from their vnâ—necessarie boughes and further if need require to seâ— some store of pâ—les to hold vp the boughs If notwithstanding all the paine and preseruation spoken of before they fall now and then into mislikings and diseases then you must burie at their 〈◊〉 some Sheepes hornes for some are of opinion that by these they are maintained is â—ound estate and good plight And thus much as concerning the ordering of these Trees when they be brought out of other Countries but as for those which wee procure to grow and spring out of the earth here in this Countrey wee must know that they grow either of 〈◊〉 boughes grafts or â—eeds But to speake of these particularly the Orange tree groweth not but verie hardly either vpon shoots or grafts for hauing a verie hard 〈◊〉 it hardly taketh root It is true that some vse to prepare a Plant of it in such manner They picke and prune from an Orange tree bough his sprigges and 〈◊〉 plant it the small end downeward wrapt in a Linnen cloth hauing within it 〈◊〉 dung that is verie new and of such plants haue beene seene to grow Orange trees growing indeed lower than the other but hauing a well spread and large 〈…〉 yet it is better to sow it so that it be in a good soyle notwithstanding it be long before it bring forth fruit but he that will helpe that and cause it to hasten to bearing must graft it The manner of sowing all these sorts of trees is first to prepare and manure the ground verie well with Horse dung about the moneth of May or else with Oxe or Sheepes dung and to mixe therewith some Wood ashes or which were better some Cucumber ashes then making pits in the said ground of the breadth of halfe a foot to put three seeds together and the sharpe end vpward and the higher part of the seed toward the earth after this they must be oft watered with 〈◊〉 water or with Sheepes milke for so they will grow better and sooner And yet 〈◊〉 not before you sow them to lay them in steepe in Cowes milke that is warme and if you desire to haue them sweet fruit put to the liquor wherein you steepe them 〈◊〉 Sugar candâ—e You shall plant their shoots after the same manner in a well husbanded and 〈◊〉 ground as also their boughes and grafts about mid May setting the great ends vpward and filling the pits with ashes made of Cucumbers These bring forth 〈◊〉 and the middle part of the apple will be sweet if the bodie of the tree be pierced with a Piercer in the moneth of Februarie and that there be made therein an oblique and sloping hole which must not goe through and from out of this the sappe is let distill vntill such time as the apples come to be formed and then you must stop vp the said hole with Potters clay or mortar or else giue a slit in the thickest branch of the tree and in the place where you haue giuen the slit make a hollownesse of the depth of a good foot which you shall fill with honey and stop vp with mortar 〈◊〉 feare of raine and of the heat of the Sunne when as the tree hath drunke in all the â—onâ—y you shall put in more and water the root with vrine in the end you shall 〈◊〉 off all the little shoots which shall put forth of the tree letting those alone which shall grow vpon the slit branch At the same time Orange trees may be grafted chiefely vpon the Pom◠〈◊〉 â—tree for vpon this they thriue maruellously especially the Orange tree both in goodnesse greatnesse beautie and thicknesse of such fruits as they bring forth in respect and comparison of those which they bring forth when they are grafted one 〈◊〉 another that is to say the Orange
root as that it may seeme and shew as though one had cut them away with a hooke and after that to lay them in order in the shadow that so the Sunne may not harme or injure them The manner of making Woad Vnder your Mill which would not be as some vse a Mâ—ll-stone for that crusheth out the sap and juice of the Woad too much but a Mill made of strong timbers the compasse of a large Mill-stone being hollow or dâ—â—uided onâ— out-side from the other and running circular or round and these out-sides shall be bound together both in the middest by the drawing axell-tree and also at the outmost Verdges by strong places of yron made broad and flat with reasonable rebated edges and these plates shall be at least three foot in lengâ—h answering to the full bredth of the trough in which the Mill shall run and this Mill must be 〈◊〉 about by a horse Now the leaues as aforesaid being â—â—rewed in the trough vnder the Mill you shall grind them as small as may be till they come to be as it were all one substance which may easily be done by oft turning the Woad ouer and ouer as the Mill runnes which one must continually doe with a shouell then the Woad being thus sufficiently well ground you shall stay the horse and takâ— all the ground Woad out of the trough and then fill the Mill with fresh Woad againe and thus do till you haue ground all you woad which being finished you shall forthwith mould it vp into great round balls as bigge as a culuerine bullet or twice so bigge as a mans fists and these balls you shall place vpon fleakes or hurdles made of small wands pent-housed housed or couered ouer to keepe them from the raine but all the sides open in such wise that the Sunne or Wind may haue full power to passe through the same and these hurdles shall be mounâ—ed one aboue another in many heights and degrees and your Woad balls shall lye thereupon without touching one another till they be throughly well dried then at the later end of the yeare which is towards Nouember you shall breake those balls againâ— and put them vnder the Mill and grind them as before and then taking it from the Mill you shall lay it in great heapes in some coole vault kept for that purpose onely and when vpon this laying together vpon heapes it shall begin to take heat it must be turned and in turning watered vntill it be sufficiently moistned for as too much water drowneth it so too much heat in the heapes doth burne it thereupon you most pile it vpon heapes not high but long ones and stirre it euerie second day so long as till it become cold and yet after this to put it abroad euerie fouâ—th or sixth day while it be throughly cooled indeed And this worke must be verie carefully performed for otherwise the woad would roast it selfe and proue not any thing worth which being so â—â—immed and ordered as it should it is left in some cold and paued place vntill the time of the selling of it and looke how much the longer it lyeth in heapes in this â—ase by so much it becommeth the better and finer The counâ—rie men of Tholouse in whose countrie there groweth great store of Woad doe not grind their Woad-balls into 〈◊〉 but gather it together by great vessells full and put vnder the Mill-stone to 〈◊〉 out the waterish parts of it and then they make vp the remaining substance 〈…〉 like loâ—ues which they drie and rot afterward by laying them in the 〈◊〉 heat of the Sunne in Sommer time and then they cast these lumpes into their 〈◊〉 where they put their Wooll to be died a blew blacke or other colour as it best pleaseth the Dyers The leaues thereof made into a plaister doe 〈◊〉 â—â—â—â—stumes and heale wounds new made they stay fluxes of bloud heale the wild 〈◊〉 and the vlcers which runne ouer the whole bodie Also the leaues of Woad thus ground are excellent to kill any itch 〈◊〉 or other râ—islike either in men or children also it is most excellent for the diâ—â—â—â— is 〈◊〉 called the Farcie and cureth it verie sodainely CHAP. LVII Of the Tasell THe Tasell called also Venus her bathing tubbe because it keepeth 〈◊〉 drops of water being by nature as all the other Thistles are hot and drie in the lower part of the leaues close by the stalkes to refresh and water it selfe withall serueth greatly in respect of his head for the vse of Clothworkers both to lay the Wooll of their new clothes so muchâ—â— is 〈◊〉 as also to draw forth so much as lyeth loose out of order amongst the rest and it is 〈◊〉 seruiceable or more vnto Cap-makers after that the Cap is spun wouen 〈◊〉 and scoured with sope Walkers-earth or other scouring earth Now he that will 〈◊〉 profit by this hearbe must make choyce of a good fat ground well 〈…〉 tilled with two three or foure arders and well harrowed and then after 〈◊〉 it with the best seed that possibly may be â—â—und and that verie thicke and when 〈◊〉 hath shot one of the earth as in the beginning of May then to make it cleane 〈◊〉 weed it with the hand and in Iune and Iulie to digge it if need be in the end of September you must gather the heads that haue flowred the first yeare leâ—â—â—â—â— the rest to grow for to be gathered the yeare following at such time as they shall be 〈◊〉 flowre The heads cut off the plants must be planted anew in a well tilled ground putting all the root into holes from one to another which is all one with the 〈◊〉 ring of the Radish and trampling the ground vpon them verie orderly and 〈◊〉 and furthermore to digge them when they begin to pricke and put forth branchesâ—â— in March Aprill and May and to cut them which are cankered or 〈◊〉 and so vnprofitable that so the juice of the earth may be fed vpon by those onely which are good and seruiceable And whereas at the time of their flowring they begin 〈◊〉 flowre on high on the head and so downeward till the whole head be 〈…〉 flowre being once fallen you must cut off the head either euening or morning 〈◊〉 halfe a foot of stalke thereunto Furthermore you must not forget that they must be set or sowne in furrowes that so water may haue an orderly course to fall to the 〈◊〉 of them and giue them a continuall refreshment and not to sow them in anie 〈◊〉 place but such as is reasonably watrie for too much moisture maketh the 〈◊〉 the head thereof which is the thing of most importance more low and short and of lesse commodiousnesse You must not gather or bind them vp in bundells 〈◊〉 a drie season towards the moneth of October at the furthest and not any 〈◊〉 earlier than the later end of September Some gathering it doe leaue it at the 〈◊〉 to drie
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
make it purge and boyle vp and withall they hang in the vessell a nodule or knot full of 〈◊〉 pepper ginger graines of paradise and cloues also they cast into the vessell a handfull of Elder-tree-flowres they set the vessell in the Sunne in Summer time for the space of fortie daies or in Winter they set it in some caue vnder the ground This kind of honied water is verie soâ—â—â—aigne against 〈◊〉 agues 〈◊〉 dispositions of the bodie diseases of the braine as the falling sicknesse apoplexie and palsie in which cases wine is forbidden The countrie men of Prouence and the Italians doâ— make marchpaines of honie and almonds after this manner Take white honie three pound and three whites of egges beat all together with a woodden pestill in a bason till it grow vnto the colour of milke afterward see the bason vpon a fire of coales stirring all together very carefully with the pestill till such time as it become somewhat thicke then put thereto sweet almonds stamped and fried such quantitie as shall be needfull for the making of it of some good consistence being yet hot powre it our vpon some marble or polished table make vp your marchpaine thereof and it will be singular good for them to eat which are in a consumption as also to procure spitting CHAP. LXXI Of the markes of good Waxe and the manner of preparing diuers sorts of Waxe GOod Waxe must be of a verie yellow colour smelling sweet far light pure 〈◊〉 close neat and purified from all filth It is the ground of other Waxes called artificiall as being by art made into diuers colours as blacke red greene and white Waxe Blacke Waxe is made with ashes of burnt paper greene by putting 〈◊〉 vnto it red by putting the root of Alkanet vnto common Wax or the powder of Cinnabrium but white Waxe is made many waies but for the most part after this sort and manner Melt Waxe in some vessell â—it for the purpose afterward 〈◊〉 it from all manner of superfluities through a strainer being thus strained 〈…〉 a soft coale fire in a great skellet or vessell of copper to keepe it liquid and in 〈◊〉 close thereby you shall haue one or two great barrells made after the manner of 〈◊〉 â—ubs full of water newly drawne out of the well in which you shall wet 〈…〉 that are round flat and halfe finger thicke fashioned like round coueâ— or 〈◊〉 of pots and in the middest they shall be made fast to a little sticke or woodden 〈◊〉 manner of a graspe by which one may handle them you shall dip the same 〈◊〉 well wet in water in the vessell where the Waxe shall be melted and pâ—eâ—â—â—ly after you shall pull them out full of Waxe and put them in the water â—ubs where the 〈◊〉 will abide that shall haue cleaued vnto them you shall gather this wax together and spread euerie peece by it selfe vpon hurdles couered with linnen cloth in the 〈◊〉 heat of the Sunne in the moneth of Iulie and vpon these you shall leaue it till it become white In the meane time while it shall thus lie in the Sunne if it happen 〈◊〉 the heat of the Sunne be so vehement that it melteâ—h the wax so spâ—ed vpon the hurdles you must water and sprinkle it often with coole water by the same meaâ—â— also defend it from the Bees which will flie thither from all corners to 〈◊〉 out the honie Otherwise boyle the wax in water so oâ—t as vntill that you see it 〈…〉 it this manner of whitening wax is not so sure nor of so easie charges as the 〈◊〉 for the often melting of the Wax doth wast it verie much but the drying of it in the Sunne bringeth no great losse as you shall best find after proofe and triall made To make â—earing candle Take two pound of new Wax a pound of good 〈◊〉 and a quarter of a pound of turpentine mixe them and make searing Wax The end of the second Booke THE THIRD BOOKE OF THE COVNTRIE FARME The Orchard or Greene plot CHAP. I. Of the differences of Orchards or Greene plots and the inclosing of the Fruit-Garden THere are three sorts of Orchards or Greene plots the one otherwise called an Arbour contriued with great bankes and this is pointed out and prouided in a field couered with green grasse and a fountaine in the middest of it and wrought-into dâ—uers plaine and euen plots and braunches consisting of loâ—ts which are sustained and borne vp with carpentrie or frames of timber vnder which a great number of people may sit couered ouer head Of this sort I haue seene at Basill and 〈◊〉 other places in Germanie and to â—it a place for this manner of greene plot it 〈◊〉 requisite that it be cleansed from all manner of stones and weeds not so much as 〈◊〉 roots left vndestroyed and for the better accomplishing hereof there must boyâ—â—ng water be powred vpon such ends of roots as sâ—aying behind in the ground canâ—â—ot be well pulled vp and afterward the floore must be beaten and troden downe 〈◊〉 â—ightily then after this there must be cast great quantity and store of turfes of earth 〈◊〉 of greene graâ—â—e the bare earthie part of them being turned and laied vpward 〈◊〉 afterward daunced vpon with the feet and the beater or pauing-beetle lightly 〈◊〉 ouer them in such sort as that within a short time after the graâ—â—e may begin 〈◊〉 peepe vp and put forth like small haires and finally it is made the sporting green 〈◊〉 for Ladies and Gentlewomen to recreate their spirits in or a place whereinto â—â—hey may withdraw themselues if they would be solitarie and out of â—ight The second sort of greene plots is that which our auncient Frenchmen who first â—â—rote our Romane discourses and histories haue taken and vsed for a place of 〈◊〉 for Princes and was called in aâ—ncient time after the manner of a sojouâ—â—ing 〈◊〉 abiding place but now by the name of a beautifull prospect Which beside the â—â—ately building singularly contriued in partitions diuersitie of workes and most â—â—aire windows compassed in with goodly water ditches â—ed from continuall runâ—â—ng Springs doth containe an â—â—ner and base Court with gardens for pleasure and fruits with vnderwoods warrens fishponds and whatsoeuer goodly and beautifull thing is wont to stand about princely palaces The third sort of greene plots is that which we intend to trim vp in this place and it may supplie the place of the fruit garden for a house respecting and looking to thrift and to keepe a houshold for husbandrie such a one as we haue here 〈◊〉 to furnish and set out euerie way well appointed and in which vve are 〈◊〉 to regard profit joyned with a meane and moderate beautie and coâ—â—â—nesse than any vnnecessarie â—umptuousnesse Therefore to goe on in our designed course and intended plot this place requireâ—h that next after the kitchin and flower gardens with their appurtenâ—â—â—â—
you will remouâ— them 〈◊〉 they are or plant them out of their nurserie without other manner of grafting them they vvill not faile to bring you good fruit for the taste and eating as also to 〈◊〉 Cyder of but the best fruit doth alwaies come by grafting for the fruit comming vpon grafting doth alwaies retaine a better forme and groweth more and more kind and withall much the greater but that which groweth of a kernell doth chaung◠〈◊〉 oft as the tree is changed which beareth it And besides you must note that 〈◊〉 all trees which haue a strong fruit grow better of kernels than of boughs yeâ— so it 〈◊〉 that a late â—eed doth bring forth but an ill-fauoured plant especially the said â—eed being put besides his familiar and well pleasing ground CHAP. V. Of Plants Siences and Shooâ—â— THe little siences of Cherrie-trees growne thicke with hairie 〈◊〉 and those also which grow vp from the roots of the great Cherrie-trees being remoued doe grow better and sooner than vpon stones but then they must be taken away and planted whiles they are young 〈◊〉 whiles they be but two or three yeares old for when they are growne thicke they thriue not so well againe if you stay till they be growne groâ—â—e in remouing of 〈◊〉 you must then â—op them and strip them cleane of their braunches setting their great end in the earth the depth of a foot and after treading downe the earth and pricking downe withall at the foot of euerie plant a little stake to hold them fast and to let the vvinds and vvhatsoeuer other thing from harming them But especially you must see that you cut not siâ—nces at any other time than in Winter for that moisture and coolenesse during the time of Winter especially is a meanes to conserue and keepe them and thereupon also they grow and bring forth their fruit the better afterward The Mulberrie tree groweth after the same manner of little â—iences although the best way of planting it be by taking a twigge thereof from the great branches which are cut from the old tree of the length of a foot and setting it good and deepe in the ground and that in such sort as that the ground may couer it three or foure fingers and this done you must see that in Sommer it be watered diligently Fâ—â—berts in like manner doe grow of smal shoots which grow forth of the roots of good Filbere-trees that are well rooted these â—iences must not haue their braunches cut off when they are remoued except they be growne great and ful of branches but three yeares after that they are remoued if they doe not prosper and grow faire you must cut them close by the ground and they will put forth a bush of streight siences verie smooth and neat and of these you may chuse whether you will suffer the fairest onely or all together to grow vp and continue The siences of the Oliue-tree which you intend to transplant must be long and faire ones and full of grosse and thicke moisture so as that they may be taken and grasped in the hand and the barke thereby nothing hurt They must be drawne ouer with dung mixt with ashes the head and the foot and after laid in the earth as they vvere vpon the Tree the lower end more downeward and into the earth and the higher end more vpward and looking into the aire for else they will not take at all and this must be a generall obseruation in transplanting of all manner of siences The siences of a vvell stringed root of a good plum-tree not grafted doe yeeld being transplanted a fruit no vvhit inferiour vnto that of the chiefe and principall plum-trees from which you haue â—aken them But and if the old plum-trees be grafted you must also take grafts and graft them in other plum trees or wild cherrie-trees or vpon â—oure Cherrie-Trees and not to vngraâ—t siences to transplant them Garden plummes and hartlike cherries doe not grow naturally being planted of siences but desire rather to be grafted of grafts CHAP. VI. Of pricking downe or fastening in the earth of small or great braunches SPrigs or plants taken from boughs or branches doe grow more speedily and come to better perfection than the â—eed of kernels or the setting of stones especially if it be put a little besides his owne ground and soylie and of this sort are â—ig-trees quince-trees and pomâ—granâ—t-trees When a man is disposed to pricke downe some small sprig of a Mulberrie Figge Quince Cornell Pomegranat and Plum-tree or many sprigs of all these kinds and their diuers sorts he must cut them off betwixt the first of Nouember and the later end of December or a little after and he must see that these his sprigs be faire and well fauoured ones hauing a sound barke full of little eyes and as thicke as a sticke or thicker He must chuse such as be streight and full of moysture consisting of one onely rodd and of young vvood as of some three or foure yeares old and that they haue also as much old vvood as they haue young and they must be sharpened like a stake for the value of the length of halfe a foot but the bare must be left on vpon one side that their end which you meane to put into the ground must be writhen and steept in vvater or else you must cleaue it a little in quarters and make it stand vvide open and gape vvith a beane in the cleft or else some 〈◊〉 little small stone put in the middest thereof and so pricke it downe in the earth a foot dâ—â—pe or else let it in a little-boxe of pease full of water and so put them all into the ground together The braunches must be gathered vpon a tree that is a good handfull thicke and hath borne fruit they must likewise be verie â—ound and they may be watered with a pipe which goeth downe vnto the root Obserue and marke 〈◊〉 the place nature of the soyle and aspect or scituation of the tree from whence you haue gathered the branch to pricke it downe on the same side the like soyle and the same scituation and lay vpon it some Elder-tree if so be that you would not haue it 〈◊〉 shoot vp into a tall tree but to continue alwaies low the braunches being such they will take the better and not breake in the gathering To plant the Figge-tree after the manner of the Genowais which shall beare fruit within three yeares after and it may be thus planted all Sommer time there must be taken a Figge-tree branch that hath borne fruit two or three yeares and that 〈◊〉 hauing leaues and fruit vpon it or not it must be sharpened and cut biace and pâ—icked thicke about that end which shall be set into the ground and afterward planted in a pit halfe a foot deepe in such sort as that the top of it may abide aboue the ground with
three or foure of the little eyes and be couâ—â—ed with straw for 〈◊〉 daies and watered euerie one of those sixe daies afterward let it be vncouered because by this time it will haue put forth and in the end of the yeare towards the moneth of Februarie you must cut off that which is put forth close by the earth and after that 〈◊〉 will shoot so mightily as that it will beare fruit the second yeare CHAP. VII Of the manner of making Siences for to plant FOr to make Siences of diuers sorts which you may plant and set â—â—â—â—ding as you shall haue need cut in the Winter some great tree if it begin to be yellow or vvaxe bleake and pale and whereof you 〈◊〉 haue increase saw off some stockes of the thickest braunches into â—â—â—choons about the length of a foot and make a furrow in some verie far ground and of that depth as that you may set your â—â—uncheons in them endwaies the earth cast vpon and courering them some three or foure fingers and prouiding that being thus 〈◊〉 in this furrow they may stand halfe a foot one from another couer them well and vvater them in Sommer if there be need and weed them verie well its space of time they will put forth â—iences which you may remoue when they haue taken rootâ—â—â— two or three yeares but and if they haue not as then any roots set them good and deepe into good earth that so you may cause their roots to grow And these â—iences will pâ—â— forth other which will likewise serue Marke it that all trees that put forth 〈◊〉 if you cut them in Winter they will shoot out aboundance of â—iences all which will be good to be planted The barberie redde corant and goose-berrie-trees are planted likewise in Winter vpon â—iences that come out of their roots and they must haue some hairy 〈◊〉 but and if they haue no roots there must some be procured to grow out of them CHAP. VIII Of planting of shoots of a yeares growth PRopagating or planting of Trees is fittest for such as haue beene planted of siences and such as doe put forth siences and small shoots from their roots for this causeth them to beare a more beautifull fruit and more aboundantly and more durable because they attract and draw a greater quantitie of iuice out of the earth For this cause Plum-trees Cherrie-trees Pomegranate-trees and all other Garden-trees that are wont to be grafted vpon wild ones would be propagated or planted for in as much as the wild one doth not draw such and so much iuice as the grafted tree doth require it is necessarie that it should be planted As and if a sweet Cherrie-tree should be grafted vpon a wild Cherrie-tree or one that beareth verie sowre Cherries such a Cherrie-tree would not continue and last long neither indeed will it beare anie sweet Cherries if it be not planted a yeare or two after that it is grafted and the reason hereof is because the wild Cherrie-tree draweth not iuice ynough to cause the tree to grow and withall the iuice which it doth draw is not so familiar or fit to bring forth and nourish sweet Cherries There are foure sorts of planting or propagating as in laying of shoots or little branches whiles they are yet tender in some pit made at their foot as shall be said hereafter or vpon a little ladder or in a basket of earth tied to the bottome of the branch or in boaring a Willow through and putting the branch of the tree into the hole as shall be fully declared in the Chapter of Grafting There are likewise diâ—ers seasons for to propagate in but the best is in the Spring and March when the trees are in flowers and begin to grow lustie The young planted siences or little grafts must be propagated in the beginning of Winter a foot deepe in the earth and good manure mingled amongst the earth which you shall cast forth of the pit wherein you meane to propagate it to tumble in vpon it againe In like manner the superfluous siences must be cut close by the earth when as they grow about some speciall impe which wee meane to propagate for they would doe nothing but rot For to propagate you must digge the earth round about the tree that so the roots may be in a manner halfe layd bare afterward draw into length the pit on that side where you meane to propagate and according as you perceiue that the roots will be best able to yeeld and be gouerned in the same pit so vse them and that with all gentlenesse and stop close your sience in such sort as that the wreath which is in the place where it was grafted may be a little lower than the sience of the new wood growing out of the earth euen so high as it possibly may be If the tree that you would propagate should be somewhat thicke and thereby the harder to plie and somewhat stiffe to lay in the pit then you may cut the stocke almost to the middest betwixt the root and the wrythen place and so with gentle handling of iâ— to bow â—owne into the pit the wood which the grafts haue put forth and that in as round a compasse as you can keeping you from breaking of it afterward lay ouer the cut with gummed wax or with grauell and sand If there be manie siences and impes in the plant which you would encrease multiplie and propagate and that all of them by hap or casualtie doe breake in propagating of them the remedie will be to set the tree straight vp and to couer the roots â—gaine with the earth that was about them before and which you had taken away and then to cut all the broken siences a little vnder where they are broken and to leaâ—e them so vntill another yeare when they shall haue put forth new shoots which the Winter following you may propagate but and if of all those siences there remaine some one not broken goe forward and propagate it cutting close by the ground some of the wrythen place and of those shoots which are not broken In propagating of them see that you lay good quantitie of the siences of your branches into the pit couch them there verie round couering them with the earth which you cast vp in making the pit after that you haue first mixt it with good fat â—ould and tread it downe by little and little aboue and looke that none of the said siences doe rise againe after you haue so troden them downe This being done 〈◊〉 right vp all the ends which shall come out of the earth and that so high as you can and to 〈◊〉 them rest for three or foure yeare before you furrow them euen vntill the 〈…〉 taken earth and be alreadie become full of hairie strings you must prickestickes about them for to handsome them taking heed that you breake them not Three or foure yeares after you must doe the earth
you shall furnish it euerie manner of vvay as others are deale withall And this kind of grafting is more profitable and sooner growne vp than that which is done in the forme of a Scutcheon CHAP. XVII Of other sorts of kinds of grafting vpon all sorts of Trees YOu may graft in the bud by taking vp the bud of a young shoot or plant and putting it with a little barke in the place of another which you shall haue pulled from the Tree vvhereupon you meane to graft binding it there aboue and below in manner as hath beene said of the Scutcheon-like graft and this may be done at the same time and vpon the same trees You may graft all manner of grafts vpon all manner of trees after this manner Make two pits foure foot euerie way and the one hard by the other in the one of these plant an Oliue-tree and in the other a Figge-tree or any other such like sort of Trees as shall best please you when the Oliue-tree hath taken root you shall bow downe such plants of the same as seemeth vpto you the fairest of the rest and bind them to the foot of the said Figge-tree this being done cut away all the other plants of the said Oliue-tree except they be such as you meane in like manner to graft then cut downe the Figge-tree and make smooth and euen the cut after this clause it in the middest with a wedge after which scape both the sides of the ends of the siences of the Oliue-tree such as the Tree beareth and put them in the cleft of the Fig-tree in such manner as that they may reach through afterward â—ome the said cleft of the Figge-tree on the one side and on the other with tough â—ome and tie fast within the stocke of the said Figge-tree the said plants in such sort as that a man cannot pull them away Thus three yeares after the Figge-tree and Oliue-tree will grow together and the fourth yeare when they are well growne you shall cut and vncoâ—ple the plants of the said Oliue-tree from it as is done in propagating so they shall seeme not to appertaine any longer vnto the Oliue-tree This manner of grafting is verie vsuall in the Countrie of Mans where I remember I haue rasted of a grape which had the cast of a nut because the vine that bare this grape had beene grafted into a nut-tree and after that manner that I haue now spoken of To graft in a Canon Flute or Cornet is thus perâ—ormed You must raise a long Gun or Canon hauing two or three eyelets from oft a new and reclaimed plant that is a finger thicke or thereabout and cleaue it casily the whole length of it after you must raise of the barke of some branch of a plant of the like thicknesse a Canon of the like length to the former and in place of this later you must make fast the foresaid Canon of the said barke of the new branch as forward and close as it can be set and the superfluous barke of that wherewith there is nothing intended to be done is bestowed vpon this thus grafted to defend it after this it is tied aboue and below the eyelets so carefully as that they may not be hutt then you must cut away the wood which is aboue the root and worke it ouer with gummed waxe all along the seames and at the end To graft in the bodie of a Tree is thus You must pierce the stocke of a Tree with a wimble euen vnto the pith and afterward cleansing the hole of the wimble 〈◊〉 well you must by force put a graft thereinto which hath two or three eyelets within and then after that close vp the hole verie sure with waxe To graft vpon a Willow or Colewort Make in the pole of a Willow or stocke of a Colewort two holes reaching to the marrow or pith either halfe a foot from the other set therein as it were by force euen in either of them a graft of such fruit as you your selfe will hauing their barkes seraped off and this in such foâ—t as that the holes be stope all of them therewith after this you must stop the same holes verie will with Waxe pricking downe the said pole within halfe a foot of some water after such a manner as that the grafts may be three fingers vnder the earth and at the end of the yeare when it hath taken root cut the plant in peeces and plant euerie graft where you your selfe will Thus you may graft in the Crowne You must cut oft the bodie of a great Tree rather than a little or thinne one vp on high but yet it may not be old though it may haue a hard barke rather than a soft and thinne afterward you must open it vp aboue on high in three or foure places in the cut of the barke of the said sâ—ocke which done you must with the helue of a penknife of bone being verie sharpâ— pointed put into euerie one of those opened places a graft gathered from the most Easterly part of his owne Tree then you must stop and couer well with toâ—gh 〈◊〉 or clay the wound that is aboue and lay a good cap vpon it so as that neither the raine may be able to wash and corrupt it neither yet the ayre to drie and chinker it after this you must tie the Tree with a coard or band neere vnto the place where the Tree was sawed ofâ— that so it cleaue not then you must thrust in your wedge betwixt the barke and the wood after which it remaineth that these grafts be 〈◊〉 to set round about the bodie of the Tree one distant from another no lesse than foure fingers then for the shutting vp of the matter taking away the coard or girth you must tie the barke with a companie of Oziers being of that length as that they may goe about the bodie of the Tree three or foure turnes and doubles that so by this meanes the grafts may be garded and stand fast against the winds and whatsoeuer other violence and against the bodie of the Tree you must set a stake or prop for to beat it vp and stay it taking away all the shoots that are about it because that by how much the number shall be the lesse by so much the more will the sap proout the strength and grouth of boughs Some doe graft in a Sience after this manner They make way into the Tree and that to the verie pith thereof with a penknife and after grafting a plant therein stop it vp close with Waxe Otherwise and the likelier some take a sience of one joyâ—â— and writh it afterward taking from it his joynts and bark and so graft it vpon a sheet as thicke as it selfe and it taketh quickly To graft in a morsell you must take in the moneth of March a peece of the thicknesse of ones thumbe and sufficient broad and long together with the eyelet
better rast as hath beene said Graft one Apple-tree vpon another and likewise in Goose-berrie-trees and reclaimed Mulberrie-trees and you shall haue fruit all Summer time till the beginning of Nouember To cause fruit to grow that shall be halfe Peach and halfe Nut take an eyelet of the one and of the other and cut them as neere the eyelet as you can both the one and the other and scrape their buttons a little then ioyning them bind them also verie and together and after cut away their toppes the fruit growing from these will be halfe Peaches and halfe Nuts You may make one fruit to haue the tast of foure fruits of his kind after this 〈◊〉 Take foure shoots or grafts of foure differing sorts but of one kind of tree as of foure sorts of Peare-trees or Apple-trees As for example of the Apple-tree take the short stalked Apple the Globe Apple sharpe tasted Apples and Apples of Paradise because that the shoots or grafts must be of one sort of trees tie them verie well together in such sort as that their barke may touch one another afterward couer them with glue or with sand or some â—at earth so close as that they may seeme to be all 〈◊〉 put them thus in some well digged ground that is full of manure that so they may take root the fruit that will grow vpon these will haue the taste of foure sorts of apples It proceedeth of the same cauâ—e if you take two grafts the one of a sowâ—e apple-tree and the other of a sweet and coupling them together so close and neeâ—e as that they may seeme to be one onely vse them as before and looke as the grafts were so vvill the apples be In like manner if you couple joyne and close together in such close and fast manner two small figge-tree boughes the one of a blacke figge-tree and the other of a white and so set them and after that they haue put forth and blossomed tie them againe to the end they may incorporate and grow together making but one stocke the figges that come there of vvill haue a red flesh on the one side and a white on the other Some to worke the like effect doe put into some linnen cloth the seeds of two sorts of figge-trees and hauing tied them verie strait digge them in the earth and when they are growne vp they remoue the figge-tree which is growne vp vpon them Some doe likewise make grafts to beare halfe Peares and halfe Apples cleaning one Apple-tree-graft and one Peare-tree-graft and after joyning the one halfe of the one to the other halfe of the other and tying them close together and â—oming the joynts and seames verie well with Gum and Wax mixt together in such manner as that the water cannot find any entrance at their joynts and when this is done they graft this double graft vpon the stocke of such a Tree as shall fall for their purpose But you must thinke that this manner of planting is verie hard to bring forth fruit Wherefore they which take pleasure therein must be contented with two sorts of grafts and not to plant them but rather to graft them vpon another Tree of the kind of the said grafts binding them close together and sharpening them verie â—itly for the purpose at the lower end in manner as if they were but one onely graft If you hollow the branch of a Cherrie-tree taking away the pith and after set it againe it will bring forth fruit without any stone or else thus better cut off a young Cherrie-tree within a foot of the earth cleauing it also euen to the root take out the pith both of the one side and of the other afterward joyne them together againe and tye them close with a strait band and a yeare after that this Cherrie-tree hath taken graft therein a graft of a Cherrie-tree which neuer bare fruit and the fruit which commeth of such a graft vvill be without any stone Otherwise cut off from such stone-fruit-tree as you desire a graft which may be easily bended sharpen it on the two ends and graft it likewise on the two ends vpon two parts of the Tree make close the two grafted places with the mosse of fat ground and tye them carefully with a band the yeare following if you see that the two ends of the graft haue taken some force and strength from the stocke putting forth some buds then cut the graft asunder in the middest and take cleane from it the thickest sprig that it hath and let the other grow and it will beare in his due time fruit that hath no stone The same will come to passe if you propagate the ends of the smallest boughs of the young Cherrie-tree plum-tree or other stone-fruit-tree and after that you see that they haue taken root if you cut off the thickest and fairest twig and let alone the leanest and slenderest The reason and cause of this is for that the stone cannot grow if the tree lacke his pith but in the tops and ends of little boughs there is no pith therfore the fruit that commeth of them whether they be planted or grafted after the manner that hath beene said will haue no stone euen no more than that which groweth of trees whose pith is taken out If in the vine figge-tree cherrie-tree or apple-tree you cleaue a branch which hath borne fruit and take the pith out of it putting in steed thereof some laxatiue or soluble thing and binding it well and streight you shall make the fruit laxatiue according to the nature of that which you haue put in and if you put therein some sweet smell or pleasant colour the fruits will smell of and shew the same and if you doe this in a rose-tree the effect will appeare in the rose and who so shall put â—â—tacle or my thridate in the vine wine made thereof wil cure the bitings of serpents and not the Wine onely but the grape vinegar branch and ashes of the braunch will be good against all manner of biting of venimous beasts To graft speedily take a graft of one knot and writhe it and take away the 〈◊〉 with the knoâ— and after inuest and decke vp therewith some shoot that is of the like thicknesse with the graft and it will take To graft a Vine vpon a Vine you must cleaue it as you doe other Trees 〈…〉 to say euen to the verie pith and afterward putting the graft into the cleft you must stop it vp vvith Waxe verie vvell and tye it about verie close but you 〈◊〉 obserue that it is no fit time to graft the vine except it be in the moneth of Febrâ—â—rie in vvarme places and in March in cold places and that when the Wineshed deth a kind of thicke liquor and not thinne like vvater the like may be done in May and in the beginning of Iune vvhen the sap or juice of the 〈◊〉 is all fallen but in the
Thyme wild Thyme Anniseed or the ribbes and boughes of Fennell and thus you may keepe them a long time To preserue Oliues lay white Oliues to steepe six daies in a vessell of Sea-water and vpon them powre the iuice of Grapes as it commeth from the presse but fill not the vessell too full to the end that the sweet wine when it shall boile doe not shed ouer and when it hath boiled you must stop the vessell Some doe put a handfull of salt in first and after it the Must of new wine and last the Oliues and when the new â—ine hath boiled they stop vp the vessell Otherwise drie them in the shadow in a place that is open for the wind to enter then put them vp in an earthen vessell filled with honey mixing therewithall some Spices Filberds or small Hasel-Nuts may be preserued two seuerall waies that is to say either in the shell or without by the kernell onely To preserue them in the shell and to haue them verie full large and pleasant in tast you shall take a large earthen pot as wide in the bottome as at the mouth and then first lay therein a pretie thicke layre of Nuts and then strew vpon them a handfull of Bay salt then lay another layre of Nuts and an handfull of Bay salt and thus doe layre vpon layre till you haue filled the pot vp to the top then couer it with leather parchment exceeding close which done lay a smooth stone on the top of it and then dig a hole in the earth in some drie vault or cellar and set the pot therein and couer it all ouer with the earth and this wil keepe them all the yeare or diuers yeares in as good strength fulnesse and sweetnesse as if they were but newly gotten from the trees Some vse only to burie these pots thus filled in red or yellow sand and some vse not to burie them at all but to keepe them in a low coole and moist vault and surely anie will doe will but the first is the best and maketh them most full and to haue the pleasantest rellish But if you would preserue them without the shels in the kernels only then you shall open them and pick off the vpper red hull or skin and in all points doe to them as was taught you before for the Walnut To make Quince-cakes thin and as it were almost transparent you shall take your Quinces and pare them and cut them in slices from the chore then take weight for weight of refined sugar beaten and well searced and onely moistened with Damaske Rosewater and in it boile your Quinces till it be thick and then take it forth and drie it vpon a flat place-dish ouerasoft fire not leauing to stirre it with a spoone or slice till it be hard then put it into a stone-mortar and beat it very well and if you find that it wanteth sugar then as you beat it strew in more sugar till it haue the tast you desire then being come to a paste take it out of the mortar and rowle it forth into verie thin â—akes and so print it and in this manner you may make thin cakes of anie manner of fruit you please whatsoeuer If you will make your Pastes Cakes Marmalades Preserues or Conserues of diuers colours as red vvhite or betweene both you shall doe as followeth a first if you vvill haue your paste or marmalade red you shall take your Quinces Apples Peares Oranges or what other fruit you please and after you haue paâ—ed or riâ—ed them you shall cut them in halfes and chore such as are to be chored then take weight for weight of refined sugar and to euerie pound of sugar a quart of faire running water and boyle them in the same ouer a verie soft fire and turne them ouer many times and couer them verie close with a pewter-dish obseruing euer that the longer they are in boyling the better and more ruddie will the colour be then when they be soft take your knife and cut them crosse ouer the tops that the sirrop may pasâ—e through them and make the colour entire then take vp some of the sirrop and coole it vpon a sawcer and when you see it begin to be thick then breake your Quinces with a slice or a spoone as small as is possible then straine it and boxe it after you haue strewed sugar in the boxes or if you will haue it in paste or cakes then vse it as is before said of the Quince cakes and so mould it and roll it forth Now if you will haue it of a pure white colour you must in all points vse your Quinces Apples Peares Oranges or other fruit as is beforesaid onely you must take but to euerie pound of Sugar a pint of water and you must boile them as fast as is possible and not couer them at all but suffer the ayre to passe away as freely as may be Now if you will haue it of a carnation or more pale colour then you shall take a pint and a halfe of water to a pound of Sugar and a pound of Fruit and you shall so couer it with a Pewter dish that at one corner of the same a little of the ayre or smoake may pasâ—e away and no more and thus obserue that the more ayre you suffer to goe away the paler the colour will be and in this case you shall neyther suffer it to boile exceeding fast nor verie slow but of a temperate and indifferent manner If you will make artificiall Cinnamon stickes so like vnto the true Cinnamon it selfe that the one can hardly be iudged from the other and yet the counterfeit to be a most delicate and pleasant sweet meat and wholesome and soueraigne to be eaten you shall take an ounce of the best Cinnamon from which no water hath by anie meanes beene extracted and beat it into verie fine powder well fearced then take halfe a pound of refined Sugar also well beaten and searced and mixe them verie well together then take gumme Dragon the quantitie of a Hasel Nut and sâ—eepe it in rose-Rose-water so as it may be thicke and verie glewie then with it temper the Cinnamon and Rose-water till you bring it to a fine paste then worke it out with your hand after that rowle it forth with your Rowling-Pinne then print it and lastly fold it vp in the same manner that you see a Cinnamon sticke is folded vp Now if where you dissolue your gumme Dragon you also dissolue with the same a graine or two of fat Muske and also twice as much Ambergreece it will be a great deale the better and adde more pleasantnesse and delicacie of smell vnto the stickes To make Conserue generally of anie fruit whatsoeuer you please either sweet or sowre you shall take the fruit you intend to make Conserue of and if it be stone fruit you shall take out the stones if other fruit take away
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
a matter to trouble himselfe much withall and to be at much cost and charges therewith as many not well aduised men be now adaies but onely that he would take his time thereto at his best leasure and without any great expence or else to leaue the same to his wife or his farmers wife for indeed such occupation is farre better beseeming either of them than him for as much as the maistresâ—e or dairie-woman hath the pettie affaires and businesses belonging to this our countrie Farme and lying vvithin the doores resigned and put ouer to 〈◊〉 Therefore let it not seeme strange in this point if after our briefe intreatie of Oyles vve discourse somewhat briefely and according as a countrie thing requireth of the manner of distilling of vvaters and extracting of oylie quintessences out of such matter as our Countrie Farme shall affoord vvhich we would should serue for the vse of the Farmers vvife as well to relieue her folke withall as to succour her needie neighbours in the time of sicknesse as we see it to be the ordinarie custome of great Ladies Gentlewomen and Farmers vviues well and charitably disposed who distill waters and prepare oyntments and such other remedies to succour and relieâ—â— the poore CHAP. LIX What Distillation is and how manie sorts there be of Distillation I Will not trouble my selfe here with setting downe the partie which was the first inuentor of Distillation as namely whether it were some Physitian of late time who hauing a desire to eat stewed Peares set them a stewing betwixt two dishes vpon the fire and hauing afterward taken off the vpper dish and finding the bottome thereof all set with pearâ—â—e sweat retaining the smell and fauour of the stewed Peare it selfe inuented thereupon certaine instruments to draw out from all sorts of hearbes cleere and bright airie waters it is better that we see our selues to worke about the declaring of what Distillation is aâ—d what things they be which may be distilled Distillation or the manner of distilling is an art and meanes whereby is extracted the liquor or moisture of certaine things by the vertue and force of fire or such like heat as the things themselues doe require no otherwise than as we see here below that by the force and power of the Sunne manie vapours are lifted into the middle region of the ayre and there being turned into water fall downe in raine True it is that the word Distill sometimes reacheth further and is taken not onely for things that are distilled by the meanes of heat but without heat also as wee see it done in such things as are distilled after a strayning manner that is to say when the purer and thinner part of certaine waters or liquid iuices is separated and extracted from the more muddie and earthie part by the meanes of a Felt or by the meanes of a piece of Cloth fashioned like a little tongue or border or out of Sand and small Grauell or out of earthen Pots not yet baked or out of Vessels made of the wood of Iuie or out of Glasse made of Fearne Sometimes likewise things are not only distilled without heat but with cold as nemely when the things which you would haue distilled are set in cold and moist places as Oyle of Tarâ—ar is wont to be made as also Oyle of Myrrhe Dragons bloud Otters and other things But howsoeuer yet I would not haue the Mistresse of our Countrey House to busie her braine with all the sorts of Distillation but that she should content her selfe onely with that which is performed by heat True it is that it is meet and requisite that shee should know the diuersities of heat to the end she may procure such a heat as will best fit such matter and thing as shee is in hand withall or to goe about for some things craue the heat of a cleere fire or of coale or of the Sunne or of hot â—â—â—bers or of small sand or of the filings of yron or of the drosâ—e of Oliues others craue the heat of Horse dung or boiling water or the vapour of boiling water or of Wine boiling in the fat or of vnquencht Lime or of some Barke or other putrified thing And for this cause she shall marke and obserue foure degrees of heat the first whereof shall be called warme like water when it is halfe hot or the vapour of boiling water and in this there is no feare of anie hurt it can doe the second is a little hoter but yet so as that it may be well endured without anie annoyance or hurt such as the heat of ashes or embers the third is yet hoter than the second and so as that it may annoy and hurt one grieuously if hee should hold anie part or member therein anie long time such is the heat of small sand The fourth is so vehement as that it cannot without great paine very hardly be endured and such is the heat of the scales of filings of yron The first degree is fit to distill fine subtle and moist things as flowers and cold simples as Endiue Lettuce and such other The second for distilling of fine subtle and drie things of that sort are all fragrant or smelling things as Pepper Cinnamome Ginger Cloues and manie simples as Wormewood Sage c. The third for to distill matter that is of thicke substance and full of iuice of which sort are manie roots The fourth is proper for the distilling of mettals and minerall things as Allome Arsenicke c. By this meanes it will come to passe that the Mistresse of our Countrey House shall not haue anie thing brought vnto her out of which shee will not be able to draw the waterie humour and to distill cleere and bright waters CHAP. LX. Of the fit and conuenient time to distill in and of the faculties vertues and durablenesse of distilled waters EVerie thing is to be distilled in the time wherein it is best disposed and best fit that is to say rootes hearbes flowers and seedes when they are ripe but liuing things and the parts of them when they are of middle age as wee shall haue occasion to declare in his place Now as concerning the ripenesse of rootes hearbes flowers seedes and fruits we referre you to our second Booke where wee haue sufficiently at large laid open at what time euerie one of these things is to be gathered But it is to be noted that necessitie sometimes compelleth vs to distill drie plants and then it will be good to macerate and sâ—eepe them in some conuenient liquor or decoction answerable vnto the vertue of the thingâ— by that means in part to renew and bring againe their youthfulnesse and to endow them with such moisture as they brought with them when they were first gathered from off the earth as we will further declare by and by As concerning the vertues of distilled Waters it is most certaine that such as
it causeth a good memorie taketh away the paine of the teeth breaketh the stone healeth the dropsie preserueth from venime such as haue swallowed any spider if it be drunke presently after The water of Gentian Take foure pound of the new rootes or rather of the dried rootes of Gentian chop them small infuse them in wine or besprinkle them only then afterward distill them This water is singular against the plague all sorts of venime the stone as well of the reines as of the bladder and to heale inward Apostumes and vlcers The vvater of pellitorie Take the rootes of pellitorie new or old cut them small and infuse them in verie good Wine the water is good for no appease the ach of the teeth to strengthen them and keepe them cleane if the mouth be washed therewith in the morning or else when it seemeth good to doe it To make water of eye-bright Take the leaues and flowers of eye-bright distill them the water thereof doth cleare the sight The vvater of Nicotian is distilled as the other going before but of this vve haue largely discoursed in the second Booke and haue shewed that it hath maruellous effects against the Noli me tangere cankers ringwormes scabs shortnesse of breath and the dropsie In this sort also you must distill Paules betonie the vvater whereof is singular to heale wounds scabbes and other diseases of the skinne The vse of this vvater is veâ—â—e excellent for the leprosie pestilent feauers obstructions of the liuer and spleene and exulceration of the lungs In this sort also is Mouse-â—are distilled whereof vve â—â—ue spoken in his place in the second Booke The vvater of hyssope must be distilled vpon hote ashes it is excellent for the paine of the teeth to prouoke vvomens termes for the cough and other diseases of the lungs The water of turneps Take whole turneps with their skins and all or else the skin alone you shall distill a water especially of the pilling or skin which will be profiâ—able to prouoke vrine and sweatâ—ng Water of lymons or the juice of them doth helpe verie profitably in the stone of 〈◊〉 reines The water of fennell Take the rootes and leaues and distill them or else boyle â—hem in water afterward put them all hot into a tin or copper platter and couer the 〈◊〉 vvith another platter the liquor vvhich shall be vpon the vppermost platter â—hall be kept in a viole to put a drop or two thereof into the corner of the eye for the â—iseases of the eye Water of parsley of the garden Stampe in a morter the leaues of parsely then diâ—till them it cleanseth the stomacke and comforteth the reines After the same manner are distilled the waters of smallage basill buglosse miâ—es cammomile marigolds Carduus benedictus clarie succorie capillus Veneâ—iâ— cheâ—uile endâ—ue aller fumitorie broome Iuie horse-taile lauander marierom mehloâ— mallowes holihocke vvater lillies nigella organie pionie poppie pellitorie of the wall burnet plantaine purcelaine penniryall rue rosemarie madder sage sauorie scabious scolopendrium nightshade houseleeke willow leaues groundswell thyme white mulleine tansey valerian veruaine of the flowers and leaueâ— of the stinging nettle as well as of the dead nettle and of many other plants obseruing the generall precepts which we haue set downe before This is the manner of distilling cinnamome Take a pound of fine cinnamome breake it lightly and infuse it a certaine time in the distilled water of Roses the quantâ—tie of foure pounds and of verie good white wine halfe a pound after put it all into a glasse-still to be distilled either vpon hot ashes or else in Maries-bath such water is forcible against all cold diseases especially of the stomacke spleene liuer braine matrix sinews faintings and swoâ—nings to prouoke the termes of women and retayned vrine to stay vomits to represse the malignitie of all sorts of cold venime and for the deliuerie of woâ—en that are in trauell of child Rose-water is distilled either of new roses or of drie roses and they are either white or carnation The fashion and manner of distilling of it is diuers for sometimes it is distilled by defluction tending downeward vvhich is called in Latine Distillatio per descensum according to the matter which we shall declare in the seuentie first Chapter hereafter following Sometimes it is distilled by insolation as we will likewise shew in the same place sometimes and that oftest as also best in Maries-bath and before the distilling of it if the roses be drie it is good to moisten them vvith the vapour of some boyling water or some Roses The water which is distilled of red Roses is more cordiall and corroboratiue as that which is made of white roses is more cooling Then to distill good rose-water you must infuse roses in distilled Rose-water or else in the juice drawne from them and that by the space of two or three dayes your vessell being well lured and stopt and afterward put them in a glasse-still couered with his head and they both well luted and fitted one to another and finally set them thus conjoyned in your vessell of Maries-bath Water of Orange-flowers called water of Naffe being distilled by a bell is good to procure vomit as also to make a good smell The water of vvild Apples and of Oke Apples vnripe of chesnuts and of veriuice that is halfe ripe is good against the red pimples and hard knobbes in the face The vvaters of flowers as of Rosemarie vvhich is good to rejoyce the 〈◊〉 of Elder-Tree vvhich keepeth the face cleare from Sunne-burning of Marigolds vvhich comforteth the eyes and such others are distilled after the manner of Rose-water CHAP. LXVI Of the manner of distilling liquors WE haue heretofore declared that the singular and rare efficacie and 〈◊〉 of things distilled haue in such sort rauished and carried away the spirits and studies of men as that there is scarce any thing to be found vvhich hath any good propertie and speciall qualitie in it but it 〈◊〉 beene brought vnder the yoke of distillation But in this place I call liquor all thâ—â— which hath a liquid consistence vvhether it be juice humour excrement or any such like floting thing as vvine vinegar honie vrine juice of hearbes of fruitâ—â— and you cannot but thinke that the juice of hearbes or fruits being distilled doth afford a farre better water than that which is distilled of hearbes yea or of fruits either We will begin therefore with distilled vvine Aqua-vitae is thus distilled notwithstanding that all manner of Wine is fit to make Aqua-vitae of so that it be not sowre spent or otherwise tainted yet indeede the strongest and noblest Claret vvine is the best vvhether pallet and inclining to vvhite or high coloured and inclining to red Take then of claret vvine a certayne quantitie according to the bignesâ—e of the vessell wherein you distill
the same colour as likewise wild Wound-wort which Dioscorides calleth Hercules his wound-wort is very good foreseene that it grow not too great Germander likewise is good being called of the Grecians small Oake by reason of the figure of the lease Little Rampions likewise is very good because of the root which helpeth forth Lent sallads as wel as the Cresses wild Saffron is not good because of his flower seeing both the root and it doe kill beasts euen as Hemlock doth which is called Birds-bane neither yet water Pepper as being venimous through his heat and vsing to grow only in standing stinking waters as laughing Smallage doth called Herba Sardonica because it maketh men and beasts to seeme to laugh when it killeth them in like maner wild Woad Bucks-beard Hartstong wild low growing All-good both sorts of Violets the lesse Centaurie all the three sorts of Daisies and especially those which are called Gold-cups or little Crow-foot and the three-leaued grasse of the Medowes are all of them singular good hearbes for the fruitfulnesse of the Medow ground The Garlicke which is called Serpentina and which a man would iudge to be a little small rush of a reasonable length doth not amisse no more than the true and small water Germander which is often found in the Medowes of Cheles and elsewhere but great store of it maketh the hay to smell ill as on the contrarie Penyryall maketh it smell sweet and so likewise Organiâ— of both sorts the three sorts of Balme and Costmarie but Mints and that Hore-hound which is wild Camomile are nothing worth Great quantitie and store of wild Fetch causeth the hay to be verie full of nourishment for cattell the lesse Plantaine Siluer-grasse of both sorts Peachwort so called because it carrieth a flower like a Peach-tree and Burnet the three sorts of Shepheards needles called of the ancient Writers Storks-bills by reason of the fashion of the peake that followeth in place after the Hower whereof hearbe Robert is one doe verie well for cattell and cure them of the grauell causing them to make their 〈◊〉 in aboundance Millefoile and Prunell called the Carpenters hearbe because it is good for cuts are also good and verie sweet of smell but Quitch-grasse called Dogs-grasse doth destroy the Medow as much as Balme doth mend it and encreaseth milke in Kine as great Hares-foot doth in Goats and in like manner as Veruaine and Groundswell are good hearbes for Conies Looke well that Thistles set not their foot within your Medow except it be the blessed Thistle with the yellow flower or else the little Thistle and that but about the borders or edges of the Medow and that it haue the leaues of Sow-thistle though it be smaller and spotted as it were with drops of milke and therefore it is called Maries Thistle The red and blew Pimpernell because of their flowers as also the white are as good there as either the male or female Mercurie though these hearbes delight rather to grow in the wayes and amongst Vines as doe also the Bindweed and Nightshade Flax-weed which differeth from Esula in as much as it hath no milke and groweth high as Line doth saue that it hath a yellow flower is good but Esula or Spurge is naught as is also Hypericum for these two are both of them verie hot and shrewd fellowes Melilot the small and the great Myrrhis which hath leaues like Fennell and diuers diuided white flowers is of great vertue and sweet after the smell of Myrrhe To be short the Carret and Cheruile doe serue greatly for the nourishing and goodnesse of the hay But aboue all there is no hearbe nor seed more excellent to be nourished or sowne in the Medowes than Saxifrage is for amongst all huswiues it is held an infallible rule That where Saxifrage growes there you shall neuer haue ill Cheese or Butter especially Cheese Whence it commeth that the Netherlands abound much in that commoditie and only as is supposed through the plentie of that hearb only And for the better affirmation or proofe thereof you shall vnderstand that all good huswiues which will carrie any reputation for good Cheese-making doe euer dresse their cheslep-bags and earning with Saxifrage as the only hearbe that giueth a most perfit season to the same Now albeit I haue here deliuered you a particular collection of the seeds of all those hearbs which are most necessarie to be sowne in Medows yet I would not aduise you to be so curious as to bestow your labour in culling these seeds from the rest or to sow them in your Medows with that care and respect that you sow seeds in your Garden for lesse paines will serue only I would with you when you intend to sow your Medowes which would be either in the Spring or in Autumne to goe if you be vnprouided to such a neighbor or Farmer neere vnto you as is owner of some fine and delicate piece of Medow void of grosse filthie weeds stump-grasse knot-grasse peny-grasse speare-grasse or Burnet and from him you shal buy the sweepings or scâ—â—trings of his Hay-barne floore as also those sweepings which shall be vnder those windows or holes in at which the husbandman putteth hay when he vnloads it and these sweepings you shal sow vpon your Medows as thick as you can strew them for the thicker is euer the better and you must foresee that when you thus sow your Medowes you cause your ground to be as bare eaten before as is possible especially with Sheepe because as they bite the neerest of all cattell to the ground so they bestow vpon it their manure or dung which is the fattest and most fruitfullest of all other and maketh the seeds instantly to sprout after the first shower You shall also obserue when you sow your Medowes whether it be at the Spring or at the fall to see and if the dung of the cattell which last grazed vpon the same lye upon it still in heapes as when it fell from their bodies and this dung you shall raise from the ground and with beetles made for the purpose beat them into verie small pieces and so spread them generally ouer the whole Medow and then sow your seeds amongst them for by this meanes your seeds will quickly take root There is also another way of enriching of Medowes especially such as lye high and out of the dangers of flouds which for the most part are euer the barrennest and that is by the foddering or feeding of cattell vpon the same in the Winter season as thus The husbandman shall in the barrennest part of his Medow ground which is safest from waters or flouds make vp his hay in a large and handsome Stacke or Reeke either round or square according to his pleasure or the quantitie of the hay and this Stacke thus made he shall fence about with thorne or other hedge-ware to keepe
abounding in grasse and fertile The Ozier then which old Writers call Sea-willow or Wicker-tree that is to say apt to bend desireth not to come verie neere to the water but loueth rather to stand vpon the descending side of the valley and the Ozier-plot would end at the sides of the Willow-plot the Ozier-plot must be prickt with a line and prettie small ditches drawne out in it betwixt two lines and euerie slip must be set one from another about fiue foore and a halfe to giue them their spreading It vvill not abide the shadow of any tree but loueth much to haue the fruition of the South-Sunne The tame red Ozier requireth great husbanding and is afraid of frosts and the showres of raine that fall in March and verie cold vvater the vvhite and the greene Ozier vvhich neither bend nor yet defend themselues so well are of a harder nature and grow higher It vvill be good to pricke downe moe of the tame ones than of the other and alwaies to set them out of the shadow and there must be but a little water at their foot the most part of the time vvherefore you must make furrowes by the vvay to keepe and reserue water It must be dressed twice in a yeare to make it grow vvell that is to say about mid-May and towards the end of Nouember presently after that it is gathered being also the time of planting of it It is verie delightsome vnto it to haue the earth raised vvith the spade and stirred and to cast in again the clods vnto the foot some fifteen daies after S. Michael which is the time of gathering them and making of them vp into bottles You must keepe your bottles made of the thicknesse of a fadome fresh coole in some cellar or 〈◊〉 and if the season be drie to vvater them throughout now and then some slip off the leaues in gathering of them thereof to make good ashes others let the leaues fall of themselues and after gather them for the houshold and in Winter-nights by the fire side make the slaues spend their time in cleauing them for to make baskets of some doe not cut the oziers all from the head but such slips as are about the edges of it and leaue the maister-twig to stand vvhole for fiue or sixe yeares when it must be renewed and pricked downe againe for this is the terme of the plant for in all the time following the plant doth nothing but drie and the twig harden CHAP. VIII Of the Willow-plot SOme say that the Willow-plot craueth the like husbandrie that the Oier-plot because the Willow differeth onely from the Ozier in vse bignesse and barke for the Willow-tree is for poles the Ozier as hath beene said for bindings about the vine and caske the Willow is thicke and growing taller the Ozier is smaller and lower the Willow-tree hath a barke of a darke purple colour the Ozier of a yellow straw colour But vvhatsoeuer it is the Willow loueth vvaterie places and is planted of the tops cut off or else of poles the poles are taken from aboue of a good thicknesse but notwithstanding not thicker than the arme and they must be planted and pricked downe in the earth so deepe as they should stand before they touch the firme ground the cut of the top may be of the length of a foot and a halfe and be set in the earth being couered a little That which you shall plant must be cut from the tree verie drie because it will not thriue if it be vvet when it is cut therefore you must shun rainie daâ—es in the cutting of your Willowes The best time of planting the Willow is in Februarie in the beginning or in the end of Ianuarie vvhen as the heart of the great cold is broken vvhich oftentimes hurteth this plant when it is newlie planted It is true that it may be planted at any time after the beginning of Nouember yea it may be then both planted and gathered The plants shall euerie one stand from another sixe foot square and they must be carefully husbanded for the first three yeres as if they were yong vines You shall find a larger discourse of the Willow-tree in the sixth Booke The distilled vvater of Willowes is good to be drunke for the staying of all sorts of fluxes of bloud the decoction of the leaues or the lee made of the ashes of the vvood beeing drunke doth kill bloud-suckers vvhich hang in the throat CHAP. IX Of the Elme MEn of old time did much esteeme the Elme for the vine sake because they married the vine vnto the Elme as also it is yet practised of some vnto this day in Italie but now the Elme is applied to another manner of vse by the husbandman and for that cause vve haue giuen in charge to euery housholder to plant a plot of elmes at the end of his orchard as vvell to make fagots of as to make vvheeles and axle-trees of for his carts and ploughes as also for fire-wood and other easements besides the pleasure that the Elme-tree affordeth all the Sommer long For the planting then of your Elme-plot make choyce of a fat peece of ground and vvithall somewhat moist although this Tree be easie to grow in any kind of ground vvhich you shall digge and cast breaking the clods afterward verie small in so much as that you shall make all the earth as it were dust and in the Spring you shall harrow it and lay it euen afterward you shall sow it verie thicke vvith the seed of elmes vvhich shall by this time become little red hauing beene a long time in the Sunne and yet notwithstanding retayning his naturall substance and moisture and you shall sow it so thicke as that all the earth shall be couered vvith it then cast of fine mould vpon it good two fingers thicke and vvater it a little and couer the earth vvith straw or broken boughes and braunches to the end that vvhat shall come out of the earth may not be deuoured of birds And vvhen the siences shall begin to shew take away the straw and boughes and pull vp the bad vveeds verie carefully vvith your hands in such sort as that the small rootes of the elmes vvhich as yet are tender be not pluckt vp therewithall The waies and squares must be so discreetly cast as that he which is to weed them may easily reach to the middest of them euerie vvay Fâ—r if they vvere too broad then he should be constrained in pulling vp the vveeds to tread the earth vvith his feet by which meanes the shoots might be hurt After vvhen the branches are put vp some three foot high to take them vp from their nurserie and to plant them in another ground and after that to transplant them againe The Elme-tree also may be planted of small branches taken from great etmes and that a great deale better in Autumne than in the Spring time after three yeares passed they must be transplanted
and that after Autumne vvhen as the earth beginneth to be moist vntill the beginning of the Spring as being the time when the roote may be drawne without leauing of the barke behind you may plant an elme at euerie fortie foots end and not touch them at all for two yeares after vvhich being passed you must dig the earth all about the bodie of the Tree pruning and picking it with a small handbill euerie two yeares We will not make any longer description of the elme but send you to the sixth booke where you shall find particularly and amply declared how this tree is to be planted and in what soyle it doth principally delight to grow CHAP. X. Of the Aller WE see that the Aller or Alder-tree is no lesse profitable for the Husbandman than the Elme in as much as the wood of Aller doth serue to make many implements working tooles as ladders â—ailes for the cart poles handles for tooles rackes for horse-meat and such other things to lay the foundations of buildings vpon which are laid in the riuers fens or other standing vvaters because it neuer rotteth in the vvater but lasteth as it vvere for euer and beareth vp maruailous strange and huge masses The Aller therefore shall be planted neere some little brooke in some moist and vvaterish meadowes for the Aller-tree naturally delighteth in vvater more than any other tree doth and it looketh that the most part of his roots should be in and lower than the vvater for else it will not come to any growth The aller is not sown because it beareth no seed fruit or flowers yet it may be planted two vvaies either of braunches taken from the great trees or else of liue rootes drawne out of moist places their earth vvith them and so set in another moist place and that in such sort as that at the least the one halfe of the roots may be lower than the vvater and couered aboue with earth a fingers thicknesse and vvithall before it be planted you must cut the small branches away till within a finger of the maine root vvhich afterward will shoot vp many small siences This tree is easie to take and grow againe in moist places because it hath much pith in it and putteth forth much wood in a short time You may 〈◊〉 your aller to grow high in any place without any great labour and to small profit because it would need continuall watering It is better then that your aller stand in waterie ground as we haue said that so it may both please and profit you See further of the aller-tree in the sixth booke The fresh leaues doe stay inflammations being put vnder the naked soles of the feet they greatly take away their wearisomenesse which by far walking haue wearied themselues full and all moist with the morning dew being spred in Sommer all ouer a chamber they kill fleas The barke serueth to make inke and to die leather blacke The Poole Fish-pond and Ditch for Fish CHAP. XI Of the manner of making Stewes and Pooles for keeping of Fishes THe chiefe and principall point of a good Countrey Farme is to want nothing either needfull for the prouision of the chiefe Lord or auaileable for the profit that may come thereof The good householder then shall not esteeme a little of Fish seeing that of them he may make both prouision for his table and great gaine vnto his purse but rather shall prouide some place neere vnto his house for to cast Pooles or Stewes in to the end that when need is he may find victuals therein both for himselfe and his familie and that as readie as if it were alreadie in the Kitchin besides what he may yearely sell of that his store to make money into his purse Therefore for the appointing out of ground for these his Pooles or Stewes to breed or feed his fish in he shall chuse it ioyning vnto his Medowes in some leane place and such as he could otherwise make no profit of and yet it must be in a firme ground that is grauellie or sandie for such places doe feed fishes excellent well notwithstanding that the muddie and dyrtie Poole be best for the Tench Burbet Cod Eâ—le and such other slipperie and slimie fishes but he that loueth his health must not furnish his Pooles or Stewes with such manner of fish The Poole shall be maruellously well seated if the commodiousnesse of the place will affoord it continuall refreshment from some flowing Fountaine or some Brooke or little Riuer falling into it whereby continually the first water may be remoued and new supplyed in place thereof not suffering the other to stand too long impounded and therefore if it be possible the Poole is to haue conuenient issue in one part or other for so by this meanes the water is renewed the more easily and the fish therein made the more chearefull and better thriâ—ing to euerie bodies â—ight whereas on the contrarie the standing and corrupted water affoordeth them nothing but bad nourishment making the slesh thereof of an ill tast and vnpleasant in eating In the meane time you must not â—orget to set grates of Brasse or yron close fastened and pierced but with small holes in the conduits that so by them the water may find one passage in and another out and yet to stay the fish for getting forth It will be good that the Poole be large and great to the end that the â—ish which is kept therein may find room◠〈◊〉 sport themselues without perceiuing of anie impediment or imprisonment that they sustaine It will be good also to make in these Pooles some corners or starting holes like little lodging roomes in the wall thereof to the end that thereby the fish may find place for to hide it selfe and to auoid the great heat of the Summer prouided notwithstanding that they be so made as that the water which is in them may easily get out againe These Fish-ponds also may be made in anie low Valley which the hills enuironing on euerie side send downe their waters into the same making it continually wet so that in truth without it be applyed to this purpose it will serue for no other good purpose In this place aboue all other you shall make your Fish-pond drayning it at the dryest time of the yeare and digging it of such depth as you shall thinke most conuenient for the receit of such water as shall fall into it then noting how the water descendeth you shall iust against that descent make the head of your Pond mounting it of such a height that no land-water whatsoeuer may ouerflow it and this head you shall make in this wise first so soone as you haue drained the ground and made the earth firme where the head must be you shall driue in foure or fiue rowes of piles made of Elme and some of Oake halfe burnâ— or scortcht and then the earth which you digge out of the pond together with fagots
and therefore I vvill wade a little further in this art and shew you the maner of taking of all sorts of fish by the angle which is the most generous and best kind of all other and may truely be called the Emperor of all exercises To speake them first of this art of angling or taking of fish with the angle you shall vnderstand that it consisteth in three especiall things that is to say in the instrument which is the angle in the intisement vvhich is the bait and in the true vse of them both together vvhich is the seasons and times of the yeare fittest for the sport To speake then first of the angle-rod it must be generally of two peeces but particularly as for the pike or other greater fish it may be made of one entire peece the substance of the stock would be a vvel grown ground Wiâ—châ—n an elme or an Ewe or a hasel and the top would be of hasel or Whale-boneâ—some anglers vse to compound their rods of many peeces as those which are made of cane wherein one joynt is applied into another but they are more for pleasure than any generall profit To these rods doe belong lines made of the strongest and longest horse-haire which can be got nor are thâ—y to be gotten of leane poore and diseased jâ—des but such as are faire fat and in â—ul strength and if conueniently you can it is best euer to gather them from stoned horses and not from mares or geldings of haire the blacke is the vvorst the vvhite and gray best and other colours indifferent your smallest lines vvould consist of three haires and your bigger of seuen if amongst your haire you mixe a silke-threed or two the line vvill be the better and stronger you shall twist your haires neither too hard nor too soft but hold a mediocritie so as they may twine and couch close together and the ends you shall fasten together vvith a fishers-knot vvhich is your ordinarie fast knot foulded foure or fiue times abouâ— both vnder and aboue to make it from loosening in the vvater for the length of your lines they must answer to the places in which you angle some being foure fadome some sixe and some more according to the length of your rod or the depth of the vvater your lines though their naturall colours as being vvhite or gray is not amisse vvould yet sometimes be coloured of other colours according to the seasons of the yeare for so the shadow of them vvhich is most daungerous will least scarre the fish and soonest inâ—ice them to bite and of these colours the Water-greenâ— is the best yellow next then russet darke browne or tawnie To die your lines of a Water-greene you shall take a pottle of Allome-vvater and put thereinto a handfull of Marigolds and let them boyle vvell till a yellow 〈◊〉 rise on the top of the vvater then take the quantitie of halfe a pound of greene coperas and as much of Verdigreaâ—e beaten to fine powder and put it vvith the haire into the vvater and so let it boyle againe a little space and then set it in some 〈◊〉 to coole for the space of halfe a day then take â—ut your haire and lay it vvhere it may drie This colour of Water-greene is good to angle with in all clayie vvaters from the Spring till the beginning of Winter If you vvill haue your haires yellow you shall take Allome-water as beforesaid and Marigolds and boyle them therein adding thereto a handfull of turmerick or for want thereof so much of green Walnut-leaues and mixing it with the vvater steepe your haires therein a day and a night then take them from them and drie them these yellow coloured lines are good also to angle with in cleare water if they be full of weeds â—edge and other water flowers for it is not vnlike to the stalkes thereof and the time best from Michaelmas till Christmas To make your lines russet you shall take a quart of Allome water and as much strong lee then put thereunto a handfull of soot and as much Browne of Spaine then when it hath boyled well an houre or two set it by to coole and being cooled steepe the haires therein a full day and a night and then lay the haires to dry This colour is good to angle within deepe waters whether they be riuers or standing pooles and are best to be vsed from Christmas till after Easter But if you will haue them of a darke browne colour then you shall take a pound of Vmber and halfe so much soot and seeth it in a pottle of Ale a good space then being coole steepe your haires therein the space of foure and twentie houres and then hang them vp to drie and if the colour be not darke ynough you may adde a little more of the Vmber and it will darken it These lines are best to angle with in blacke and muddie waters whether they be standing pooles or running streames and will endure all seasons of the yeare Lastly to make your lines of a â—awnie colour you shall take lime and water and mixe it together and steepe your haires therein halfe a day then take them forth and steepe them double so long time in Tanners ouze and then hang them vp to dry These lines are best to angle with in 〈◊〉 and heathie waters which are of a reddish or browne colour and wil serue for that purpose all the seasons of the yeare Now if with this colour or the greene you mix a siluer thred it wil not be amisse and with anie of the other colours a gold thred they will be much better to angle withall Also you must remember to make at each end of your lines good bigge loopes the one to fasten to the top of your rod the other to the hooke-line which commonly is not â—boue a foot long at the most To these lines there doth also belong Corkes or Floats which you shall make in this manner Take of the best and thickest Corke you can get and with a fine rape â—â—â—ing pared it cleane cut it into the fashion of a Peare bigge and round at the one end and small and sharpe at the other euer obseruing according to the bignesse of your line to make the bignesse of your corke as for a line of three haires a corke of an ynch or little more long and to the bigger lines bigger corks through this corke you shall thrust a quill and through the quill the line The corke serueth onely to let you know when the fish biteth therefore the lesse it is the better it is for it onely giues the lesse shadow prouided that it be euer in your eye for though some Anglers will fish without corkes yet it is not so good nor so certaine In placing your corke vpon your line you must put the small end downeward and the bigge end to the topward Now there be some Anglers which make their corkes of the fashion of
fortie poles nor yet be lesse than thirtie or fiue and twentie and if the inconuenientnesse of the place vvill not suffer you to cast them into squares then make them somewhat more long but yet not exceeding the foresaid fortie poles in length for besides infinite other commodities and pleasures accompanying short fields and such as are not of large reach this is one verie speciall profit namely that oxen and horses doe labour there vvith lesse trauell and vvearisomnesse in as much as they do not onely cheere vp themselues and take their breath being at the end of the furrow but also for that the plow-man cleanseth and freeth his plow of the earth vvherewith it is woont to be laden as then also carrying them about to enter vpon a new furrow cause your ground if possibly it may be to lie leuell and euen for besides the pleasure of seeing from the one end to the other they vvill also be the more easie to be plowed dunged and sowne let them be ditched round about or at the least on the sides as well to draine away raine-vvater or other if any should stand there as for to cut off the trade-waies of passengers Plant not within not about your Corne-grounds any trees for feare of the shadow knowing assuredly that the more that corne is shadowed the further off it is from being comforted and rejoyced by the Sunne as also from hauing the dust which is vvoont to lye much vpon it blowne off by the vvinds and likewise from being deliuered from snow fogges and tempests oâ—tentimes a heauie burthen vpon the backe thereof And yet put case that for your pleasure you vvould plant some trees thereabout then let them be no other but Willowes or such like that may beare no great head to make shadow and therefore let neuer come nie thereto either the poplar or aspe or aller vvhose shadow is not onely daungerous and huâ—tfull vnto the corne ground but vvhich is more vvith their great thicke and great store of roots they draw vnto them the best juice they sucke vp the fat of the earth and so steale away the best from the seed that is sowne And no lesse than these the Ashe is most poysonous vnto Corne-grounds for how farre soeuer his shadow extendeth so farre you shall see the ground euer forbeare to prosper and yet it is not vtterly vnnecessarie to haue trees grow about your Corne-fields for if you plant Fruit trees about them as the Apple Peare Ceruise and such like you shall find the profit many times double the injuries that are reaped from them neither is it forcibly necessarie that your fields should be cast into these small square grounds seeing you may haue them as large as you please according to the quantitie of your Farme or the nature thereof vvhich may as well lye publique and in common amongst your neighbours as priuate and seuerall to your selfe in either of vvhich you may make your lands of what length or bredth you please vvhether acres halfe acres or roods and herein is specially to be noted that you must cast your lands according to the natures of your ground not the prospect of your eye for if your ground be a gentle earth either mixt or vnmixt and lye drie and free all Winter from vvater neither by any meanes is subiect from it owne nature or casualtie to any superfluitie of moisture this ground you may lay leuell smooth and plaine and make it appeare as an entire garden or one land but if it be within any daunger of vvater or subject to a spewing and moist qualitie then you shall lay your lands high raising vp ridges in the middest and â—urrowes of one side and according as the moisture is more or lesse so you shall make the ridges high or low and the descent greater or lesse but if your ground besides the moisture oâ— by meanes of the too much moisture be subject to much binding then you shall make the lands a great deale lesse laying euerie foure or fiue furrowes round like a land and making a hollownesse betweene them so that the earth may be light and drie and this you must doe either vpon leuells or vpon descending and hanging grounds and to conclude the larger your fields are and the drier they are kept the better they will be and the better your corne vvill prosper vpon them CHAP. V. How often your Corne-ground must be â—ared or plowed ouer THat I may therefore briefly declare vnto you the tilling of grounds for graine and pulse vnderstand in generall that the earings of arable grounds are diuers according to the places and situations of the said grounds as vve haue alreadie alledged But howsoeuer the case stand in that poynt and in vvhat plat or peece of ground soeuer you can name them to be it behooueth that at the first earing vvhich is giuen them after they haue rested and laine fallow that you cleanse them vvell from stones all ouer with â—akes and that at the paines or trauell of some young boyes and girles that can doe little or nothing else or otherwise by others for the earth of it owne nature lying vntilled begettâ—h nothing but stones and strong and vnprofitable vveeds as those which are the reliques of the dung now throughly digested and chaunged by a heat exalted vnto the fiâ—th degree And we need not make any doubt of it but that euen good and kind ground when it should not bring forth any thing but mustard-seed couch-grasse pimpernell mercurie thistles of all sorts danewort vvild-fetch red poppie vvild oats veruaine blew bottles ax-fetch or such other like vnprofitable vveeds without forgetting of cockle and darnell and that which is called rest-harrow or at the least some fumitorie and henbane yet it will be doing of some thing more as namely those which grow out of it of themselues as stinking mathweed kexes rupture-wort these be reclaimed grounds and the herbe called Chamepytis as I haue sometimes seene in those countries which properly and truely containe France For the distinguishing of these herbes the thistles shew the heat of the ground as their aromaticall and odoriferous roots may testifie the hemlocke vvild smallage and fumitorie grow of putrefaction the bind-weed both great and small do proceed partly of drinesse partly of the alteration of the humour night-shade the great and small doe spring vp of the cold part of the earth vvhich they draw from the humour thereof mercurie of both sorts eye-bright also of two or three differing flowers the small sorrell red vnderneath and the three sorts of plantaine do hold of cold or temperate ground but the garden and vvater cresses rockets wild mustard-seed as also the two sorts of vvater-parsley haue differing natures and are more hot according to the humoâ—r vvhich chey confesse to participate in respect of their propertie To be short these are certaine dalliances and sports of nature vvhich though she should neuer be
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
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
knodden as stiffe as is possible so it rise without cracks or breaking as for the lâ—king it asketh much lesse than the rie paste in as much as it is a drier graine and not so moist in the working The second paste which is for loose bodies or any thing that is liquid would be made of the finest wheat meale that can be gotten and of the finest boulting it must be knodden with hot water a little butter and many egges both to make it light and strong in the rising as also to make it hold from cracking least thereby the moisture runne forth and so you loose both cost and labour This paste is commonly halfe bakt before you put the moisture into it for thereby it is made to hold much the stronger and better The third past which is for all maner of daintie things which are to be eaten hot must be the tenderest shortest and pleasantest of all ordinarie past and therefore must be made of the finest wheat flower you can get and also most finely boulted and this flower if before you knead it you put it into a cleane earthen pot and bake it in an ouen and houre or two it will bee much better it must be knodden with two parts butter either fresh or salt or with sweet seame and but one part hot water together with an egge or two to make it hold rysing and this paste must be made reasonable stiffe because the weake paste euer falleth after the hand and either riseth not at all or else so little that it is not comely to looke on which euerie good cooke must shunne because that pie which is as much couer as crust is euer a signe of an vnskilfull workman Lastly for the puffe past you shall make it of fiâ—er flower if it be possible than any of the other and you shall to two parts of the flower adde a third part of sugar finely beaten and â—earst and this you shall knead with cold butter and no water at all and euer as you fould turne and mould the paste about so shall you put cold sweete butter betweene the foulds and so worke it to a very stiffe and well tempered paste and so â—oule it forth either for tart florentine pasâ—y or any other thing that may lie flat in the baking for by reason of the much brittlenes and tendernesse of the past it will not abide my higher raising but will fall one leafe of the paste from another and so loose the 〈◊〉 or grauy which should be held in the same which to preuent and to make the crust a great deale the more delicate whensoeuer you intend to bake any pastie of fallow or red Deere or any other flesh to be eaten hot you shall first knead a sufficient quantitie of the second sort of paste which is for liquid bodies and hauing rouled it forth as thin as conueniently you can and of a sufficient largenesse to receiue that which you are to bake you shall then knead another quantitie of the puffe paste and 〈◊〉 it likewise forth yet much thicker and then lay it vpon your first tough paste and then put in your meate suet spice and other necessaries and so in both those pastes fould it vp close and so bake it and you shall find when it comes to eating that the inmost of those two crusts will giue that admirable content which any curious tast can desire and thus you may bake any other pie by making two coffins to passe one into another and closing them vp and baking them with a moderate heat for this paste of all other must by no meanes bee either burnt or ouer-dried but by all artificiall meanes be kept in the strength of his moisture and beleeue in all the art of cookerie there is not any knowledge except seasoning which is more excellent or more worthie to be imbraced of euery good huswife and yet all manner of baked 〈◊〉 are more for the pleasing of the taste than for the health of the bodie in as â—uch as they are giuen to load the stomach very heauily and not to digest verie 〈◊〉 It is true that being eaten at the end of meales after other meates they may serue in steed of marmalade to send the former vitailes downe into the bottome of the stomach and to presse together the bellie CHAP. XXIII Of the brew-house THe vine cannot grow in many places of France to prosper but to recompence such a want there groweth all sorts of corne very fruitfull and in great aboundance as in Normandie Brittanie Picardie and other coasts lying vpon the North side of the land where the cold seaseth most strongly and where the rugged and sterne windes do ouerblow the earth with their coldnesse so that in those countries necessitie the mother of all skill and cunning inuention hath stirred vp the men to deuise some kind of drinke made of corne to serue them in steed of wine Of that sort is their drinke called beere ale small beere meade gootale beere and bread and many other drinkes which the Germans Flemmings Polonians English Scots and other nations towards the North doe vse in steed of wine This is the manner of making beere at Paris The fairest purest and cleanest barley and oates that may be gotten being prouided and thrice as much barley being taken as oates but of both such a quantitie as may bee proportionable to the intended quantitie of beere they put them to steepe together in a fat for the space of foure and twenty houres more or lesse according to the age of the corn in a sufficient quantitie of riuer water rather than either Spring or Wellwater and after this steeping time they take and carrie them vp into a garner to lay them on heapes to sprout being sprouted they spread them abroad round about the garâ—er for to rot and putrifie being rotten they cast them into rowes from out of the garner they carrie them to the kill for to drie being dried they carrie them againe into the garner or some chamber or into some other place for to fan them and cleanse them from all their dust and filth and from thence to the mill there to grind them and make them into meale Which done they put this meale into a fat powring vpon the same hot scalding and boiling water proportionably and according to the quantity of the meale that is to say foure barrells of water and a tun and a halfe of water to foure seame or quartets of meale leauing the same for the space of an houre to drinke in this water afterward they put the meale aside with their stirrers being thus cleered the one from the other they poure in as much boyling water as they did before then afterward they take two maunds made like vnto bee-hiues of ozier and these they sinke and thrust downe amongst the corne and cause to be so kept by two or three men to the end that in the meane time some other man may
they delight most in SEeing it hath beene deliuered and laid downe here aboue what time and manner is to be obserued in the planting of all wild trees and in giuing them such tillage as may easily and in short time procure their growth it hath seemed good vnto me to write some little thing of the nature and sorts of trees which are planted and found ordinarily in the vvoods and forrests of France and to declare briefely what manner of ground they delight in and in what soile they proue greatest and most profitable to the end that the planters of them be not frustrated of their paines and purpose and that that which requireth a drie and hot soyle be not planted in a moist and low soyle as also that the trees vvhich delight in a moist and low countrey be not planted in mountaines and drie countries for this falleth out oftentimes to be the cause that such as bestow their cost in planting doe misse of their intent and that the plant being in a ground cleane contrarie vnto it doth not come to any profit For which cause I will here in a word expresse my mind concerning that point not with any purpose to describe or comprise all the natures vertues and properties of trees neither yet to speake of all kinds of trees but onely to describe and declare the places and grounds wherein they prosper and grow most as also to make knowne the diuersitie that is amongst trees of one and the same sort and of one and the same name as which are most fit to be planted and best for to make shadowes to walke or sit in I know that there are diuers sorts of trees that grow both in the Easterne Northerne and Southerne parts of the vvorld vvhereof we are almost altogether ignorant and which in respect of the diuersitie of the regions doe not grow at all in this climate and of these I mind not to speake at all because my purpose is only in briefe to lay downe that which is necessarie to be knowne about the planting of common trees such as are ordinarily to be found in our owne forrests and not of strange and forraine ones the trouble about which would be more than the pleasure And as for such as are desirous to attaine the perfect knowledge of all manner of trees growing in any part of the world and their vertues properties natures and seeds they may see the same at large in Theophrastus in his fourth booke of the historie of Plants and in the third booke vvhere hee particularly entreateth of the kinds of wild and sauage trees for he particularly runneth through the nature force vertue seed and manner of planting of euery wild tree as well those of the East North and South as those of the West but it shall be sufficient for vs at this time to declare the nature of fiue or six sorts of trees which commonly grow in the countries hereby and of their kinds and what ground euery one delighteth in Now therefore to begin there are two sorts of trees in generall the one is called vvater-trees or trees delighting to grow in or neere vnto the brinkes of vvaters in medowes and in low and watrie places the other land trees or trees delighting to grow vpon the firme and solid land and vvhere the waters by inundations or ouerflowings vse not to come But first we will speake of the trees liuing in or about vvater CHAP. XV. Of the Aller Poplar Birch Willow and other trees haunting the water YOu shall vnderstand that there are foure or fiue sorts of trees vvhich of their owne nature grow neere vnto vvaters and which except they haue great store of moisture doe hardly prosper or grow at all of vvhich amongst the rest the Aller is one that most coueteth the vvater for the Aller is of that nature as that it would be halfe couered in vvater and at the least the most part of the rootes must of necessitie be within and stand lower than the vvater for otherwise they would not take insomuch as that trees of such nature ought to be planted in moist medowes and neere vnto the brookes running along by the said medowes or in marshes for in such grounds they take and grow exceeding vvell This tree is apt to take in moist places because it is a vvhite vvood containing much pith and putting forth great store of boughes in a short time by reason of the moistnesse of the vvaters vvherewith it is nourished and fed The said Aller trees may be planted two manner of wayes as namely either of branches gathered from great Allers or of liue roots digged vp in most places together with the earth and set againe in the like ground and that in such sort as that the halfe of the said roots be lower than the water and the vpper part couered with earth the depth of one finger and in the meane time before they be planted they must haue all their branches cut off too within a fingers length of the root and it will put forth againe many young shoots after the manner of Hasel trees You may read more of the Aller tree in the fourth booke There is another sort of vvater-wood which hereabout is commonly called white wood of this kind are the Poplar Birch and other sorts of wood which grow close by the water side and vpon the banks of ditches springs and little brookes and it is a common practise in Italie to lay their conueyances and pipes to carrie their vvater from riuers throughout their grounds of those woods And these kinds of trees may be easily planted of young roots along by the vvater and riuer side both most conueniently and profitably especially the white Poplar otherwise called the Aspe tree whose leaues are apt to shake with euerie small winde Where rootes cannot be got there may in their stead be taken faire and strong plants such as are vsed in the planting of Willowes The Birch doth somewhat resemble the white Poplar in his barke and the Beech tree in his leafe but it craueth a colder and moister soile than the Poplar And this is the cause why it groweth so plentifully in cold countries The other sort of vvater-wood is the Willow vvhich as wee finde by proofe groweth nothing well except it be in a moist and warrie countrie and neere ioyning to vvaters The manner of planting of Willowes is commonly by setting of Willow plants and those such as are of a good thicknesse and strength as namely as great as one may gripe for looke how much the stronger and thicker they be so much the moe shoots will they put forth and so much the stronger This tree differeth much from the Aller for the Aller will haue his rootes all within water but the Willow would stand higher and spread his roots along into the ground that is wet and moist and neere vnto water vvithout hauing his roots altogether in the water according whereunto it is
beene of all these seuerall colours onely the white is esteemed the most beautifull and best for the cie the blacke and fallow hardest to â—ndure labour and the dunne and brended best for potchers and night-men who deligh to haue all their pleasures performed in darkenesse Now for the choice of a good Grey-hound there are but two principall things to be obserued that is to sâ—y breed and shape Breed which is euer as touching his 〈◊〉 and generation for if a dog be not wel descended that is to say begot by an ex ellent dog or an excâ—llent bitch there can be little hope of his goodnesse Now in the breeding of Grey-hounds there are diuersities of opinions for some gentlement of the leash dâ—sire a â—ost principall bitch though the dog be but indifferent and suppose that so they shall haue the best whelps supposing according to an old coniecture that a bitch is swifter than a dogge but it is an erronious fancie for the good dogge will euer beate the good bitch and the good bitch will euer beate the bad dogge againe it is most certaine that the dogge hauing aduantage both of length strength and courage hee must consequently haue the aduantage of speed also I doe not denie but that the bitch being much lesse than the dogge as naturally all are may haue some aduantage of nimblenesse and so in turnes slips and wries may get much ground which the dogge commonly looseth but yet notwithstanding when the full account is cast the good dogge will equall all those aduantages and wheresoeuer the course shall stand forth long will beat out the good bitch and make her giue ouer There be other gentlemen of the leash which desire a good dog and respect not though the bitch be but indifferent and this is the better choice yet both defectiue for where there is any imperfection at all there nature can neuer be fully compleate To breed then a good whelpe indeed you must be sure to haue both a perfect good dogge and a perfect good bitch and as neere as you can make choice of that bitch which is most large and deepest chested for from thence springeth both strength and wind For the true shape of a good grey-hound because it is the very face and charracter of goodnesse you shall esteeme that dog which hath a fine long leane snakes head with a cleere bright eie and wide nostrells a round bending necke like a mollard with a loose thropple and a full falling at the setting on of the shoulders he must haue a long broad and a square beame backe with high round â—illets and a broad space hee must bee deepe swine sided with hollow bended ribs and a full brest he mast haue rush growne limbes before and â—ickell houghes behind a fine round full cats foot with strong cleyes and tough soles and an euen growne long rats taile round turning at the lower end from the leash ward and hee must bee full set on betweene the buttockes and lastly hee must haue a very long slender close hid pizell and a round big paire of stones The food which is best for grey-hounds as touching their diet is chippings or houshold bread scalded in beefe broth or other broth that is not too salt and after made white with milke or else the bones of veale which are verie soft and tender or the bones of lambe rabits or other scraps comming from the Farmers table In the time of coursing or at other times if your grey-hound be leane or out of heart the best meaâ—e to raise him is sheepes heads boiled wooll and all in water together with oatemeale and synage succorie langdebeefe and violet leaues chopt verie small together and so boiled to pottage vntill the flesh fall from the bones The best food when a dog is in diet for a course is to make him bread of wheate-meale and oate-meale mixt together and finely bolted and knodden with a little water whites of egges barme licoras and any-seeds and so bakt in good houshold loaues and giuen morning and night with new milke or pottage which are warme If the dogge at any time grow costiue you shall giue him tostes which are made of the same bread or of manchets and steept in sallet oile Grey-hounds when they are for the course must bee walkt forth and ayred both morning and euening exceeding earely as before day in the morning and verâ—e late as about seuen or eight of the clocke at night and when you bring your grey-hound home at night you shall bring him to a faire â—ire and there let him beake and stretch himselfe and doe you ticke him at the least an houre or more before you put him into his kennell You must haue a very great and diligent care that when you course him hee bee exceeding emptie as at least of twelue houres fasting more than for some small sop or bit or two onely to cherish or strengthen Nature A brace of grey-hounds are enough at one time to course either Hare or Bucke withall and two brace are sufficient to course the Stagge or Hind Much more might bee said of the natures of grey-hounds and the manner of ordering and dietting them for the course but this small taste is sufficient both for the farmers vnderstanding and to auoid tediousnesse Now for the hounds whose natures I haue alreadie in patt discribed and which hunt in great numbers or as it were â—lockes together you shall vnderstand that they are of foure sorts and disâ—â—inguished by foure seuerall colours belonging to the foure seuerall sorts of hounds that is to say the white hound the fallow or taund hound the grey-hound and the blacke hound The white are the best for they are of quicke scent swift hot and such as neuer giue ouer for any continuance of heate or breaking off because of the feâ—ting of the horsemen or the cries and noises of men keeping the turnes and crossing better than any other sorts of dogs are more to be trusted notwithstanding they loue to be attended with horsemen and they do feare the water somewhat especially in Winter when the weather is cold Those which are altogether white are the best and likewise those which are red spotted The other which are blacke and dirtie gray spotted drawing neere vnto a changeable colour are but of small value and whereof there are some subiect to haue fat and tender feet The baie coloured ones haue the second place for goodnesse and are of great courage ventring far and of a quicke scent â—inding out verie well the turnes and windings almost of the nature of the white ones saue onely that they doe not indure the heate so well neither yet the treadings of the horsemen and yet notwithstanding they bee more swift and hot and feare neither cold nor water they runne surely and with great boldnesse commonly louing the Stagge more than any other beast but they make no account of hares It is true that they be
waters distâ—lled in Maries bath to retaine their vertues Waters distilled in the insâ—rument called the Bladder The waters distilled ouer the vapour of boyling water The 〈◊〉 of waters distilled in Mâ—ries bath Chusing of the â—ead Heads of Braâ—â—â— and Copper How to order Glasse-stills For the 〈◊〉 of waterâ—â— Two things to be considered in 〈◊〉 The 〈…〉 What kind of things are infused in wine What matâ—er or things are to be infused 〈◊〉 vinegar or â—ine Infusions in the bloud of Man a Swine or malâ— Goat Infusion must heâ—p or increasâ— the force of the things distilled The addition of salt Putrifaction Furnaces must be set in a place where they may not doâ— or take hurt When we are to stand farre off from the 〈◊〉 and not to come neere them The chusing of Glasse-stilles A gentle fire at the first What quantitie of matter is best to be put in the still To distill in the heat of sand To make a speâ—dier distillation than oâ—diâ—arie Vinegar distilled in that sort To distill one water many times The heat required to the distilling of one thing oâ—â— The extracting of quintessences To seperate the flegme in distilled liquors The time of the flegme his comming forth When the still is in good temper and stilleth not too fast nor too slow To giue a good smell or taste to distilled waters Troubled waters Water of wormwood Water of Winter Cherrieâ— Water of common Walnuts Water of Walnut tree leaues Water of strawberries aâ—ainst veâ—ime spots To procure termes To dry the weeping eye The water of Ash-tree Water of cherrie stones and kernells The falling 〈◊〉 Water of filberds Water of danewort The water of Betonie The water of Gentâ—an The plague The water of pelliâ—â—riâ— Paine of the Teeth Water of eye-bright The water of Nicotian The water of Paules betonie Leprosie Scabs The water of Hyssope The water of turneps Water of Lymons The water of Fenell The water of parsley Water of smallage basile 〈◊〉 buglosse c. The water of cinnamome A bad stomacke 〈…〉 Venime Rosewater Water of orange flowers Water of wild apples The water of elder rosemary and marigolds What is meant by liquor in thâ—â— place Aqua-vitae The bladder still to distill Aqua vitae in Aqua vitae oâ—ten distilled Signes shâ—wing that the Aqua-vitae is sufficiently distilled Aqua-vitae is distilled either of wine or wine 〈◊〉 or beere Vessells for the distilling of Aqua-vitae Vertues of Aqua-vitae Distilled vineger The difference betwixt Aqua-vitae and Vineger in their maner of distilling What vessels Vineger would be distilled in The vertues of distilled Vineger Salted water or Sea water Honey distilled To colour the haire Turpentine distilled The bloud of a male Goat distilled The stone Mans bloud distilled The bloud of a Drake distilled Distilled milke The vertues of distilled milke The milke of a she Goat distilled The distilling of mans dung Deepe vlcers The biting of â— mad dogge To giue a good smell to the distilled water To distill liuing things The water of a storke Water of Swallowes The Water of flesh Water of Egges Restoratiues The diuine restoratiue Another restoratiue Another restoratiue Another restoratiue A restoratiue to be made presently Compound wateâ—s Three sorts of common compound waters Sage water compounded Turnep water compounded Water of angelica compounded Falling sicknes Water of celandine compound Water of the vine compound Rose water compounded It preserueth the sight Eybright water compounded Rosemarie water compounded Fistulaes of the eies Water of trecle Vlcers of the mouth Treacle water Water of cloues Paine of the stomacke and bellie Saxifrage water The Stone Water of Swallowes Horse-taile water Vlcers of the reines Corneflag water Burneâ—-water Stone Grauell A water for the eyes An imperiall water An Allome water Purging waters Catholicum and Diapâ—oenicon distilled Water of Rhubarbe distilled Sweet water Lauander water Water of Cloues The water of sweet smells Rose-water musked Water of Spike Damask water Water of Myrrhe Rose-water sweetned with Muske Water of Oranges Water of Nasse or Orange flowers The counterfeit water of Orange flowers A sweet smelling water A water for Fukes The vses of waters for Fukes Water of Strawberries Water of Beane-flower The water of Dragons Water of Guaiacum The water of Peaches and Willowes Water of whites of egges Water of 〈◊〉 of bread Water of Snailes Water of the whites of egges Water of Calues feet A water making white Water of crums of bread Water of the broth of a Capon Water of Bran. A sweet water Another water A water to paint the face withall Water of Cowes miâ—ke Water of egges A water to colour or paint the face withall The water of Lard Water of Honey Water of Capers A painting and colouring water A water to cleanse the teeth To distill as it is called per ascensum Wha◠〈◊〉 of Oyles are distilled per desceâ—sum rose-Rose-water distilled per descensum The Sea-Onion distilled per descensum To kill Rats and Mice Another manner of distilling waters per descensum and that without heat Water of the yellow parts of Violets To distill by the Filtre Virgins milkâ— Hearbes Seedes Flowers Fruits Spices 〈◊〉 Gummeâ— Beasts or the parts of Beasts Which â—e the distilled Oyles Two sorts of vesselâ— for thâ— distilling of Oyles The head The Gourd and the Head The preparing of the matter No oyle can be drawne in Maries-bath The order that must be kept in distillation The signes of the distillation ended A comparison betwixt thâ— water of the simple and the water vsed in the distilling of the simple To distill already distilled water The continuance of distilled oyles The 〈◊〉 Fruits Spiceâ— and arâ—maticall drugs Oyle of Cinnamome The preparing of wood for to draw oyles 〈◊〉 of The placing of the vessells Oyle of â—uaiacum wood Oyle of Ash-tree wood Two waies to extract oyles out of liquid Gums Oyle of Turpentine Thus 〈◊〉 Oyle oâ— waxe distilled When the distillation is ended Oyle of Waxe Another manner of making oyle of Waxe The 〈◊〉 of the oyle of wax The gathering of the Mulberrie-tree leaues Signes that the wormes would makâ— silkâ— For to know the colour of the silk The choice of the 〈◊〉 The choice of breeding wormes The difference betwixt male and female wormes The diseases of silke-wormes Salt Marshes To make new medow grounds Oates a great breeder of grasse To sow Medowes Geese a greas enemie to good grounds 〈…〉 To gather out the stones To horrow it The manuring of it Bottomes of Hay-mowes Sluces and Draines To sow medowes Sops in wine or Snaile-clauer Cato Palladius Plantaine Wild Carret Wound-wort Germander Small Rampions Wild Saffronâ— Laughing Smallage Great and small water Germander in the Medowes of Cheles Carpenters wâ—rt-â—alme Blessed thistle Pimpernell Saxifrage a great friend to Medowes Sweepings of Hay-barne floores Foddering of great cattell Foddering of Sheepe Commoditie of foddering Mowing of meadowes Best time to cut grasse Wind-rowes Great hay-cockes Sowre and harsh-grasse Choyce and vse of haye Moist-hay Drie-hay Curiositie