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
of it be consumed the vessell in the meane time being close couered and the fire burning cleare and softly after draw the vessell somewhat further from the fire and let it coole vnto the next morning then straine it out a little warme the grosser parts that it may so be forced through some hairie strainer and adde thereto of white Pitch melted by it selfe and also strained through a hairie strainer a pound halfe a pound of white Waxe in graines Masticke and Turpentine of each one ounce make thereof an oyntment of good consistence Likewise there is nothing more singular than to take of Greeke Pitch Brimstone and Olibanum equall parts to bray them together with the whites of egges and after you haue stanched and wiped away the bloud in handsome sort to ioyne and bring together the edges of the wound and to apply it thereto with a linnen cloth and a Cataplasme afterward to bind and roll it vp with double linnen clothes and so to leaue it for certaine dayes or else boyle the leaues of Carduus Benedictus and flower of Wheat in Wine vnto the forme of an Oyntment wash the Vlcers twice a day with Wine afterward lay thereunto this Oyntment Or else wash the wound with the decoction of Dent de lion more easily thus Take the dyrt which you find vnder Buckets Troughes or such like and apply it vnto the cut it closeth it vp incontinently For all wounds as well old as new vlcers and whatsoeuer cuts in the flesh take the leaues of Plantaine Spearewort or small Plantaine Mallowes All-good of each a handfull French Sage about foure and twentie leaues let all the foresaid hearbes be well picked washed and after stamped verie well all together this done take five quarts of old Swines greaâ—e put thereinto a hot pestill and cause it to melt then boyle it with the said hearbes and when you see that the liquor of the hearbes iâ— consumed you shall straine it and put thereunto as much Frankincense as a Nut greene Waxe and Perrosine of each as much as two Nuts melt them that so they may all be brought vnto the forme of an oyntment of which you shall make vse for all sorts of wounds Otherwise take Brimstone most â—inely powdred and searced put it in a Glasse-vessell and powre thereupon so much oyle Oliue as will doe more then couer it by foure or fiue singers set it out vnto all the heat of the Sunne you can for the space of tenne daies and stirring it about manie times with a Spatull of cleane and faire wood and keeping the said vessell close shut continually to the end there may not any dyrt fall thereinto At the end of the tenne dayes emptie out all the oyle by leaning the glasse softly to the one side seeing it hath extracted all the substance or essence of the Brimstone into another Glasse-bottell by the helpe of a funnell and let not any of the drosse or residence goe in withall after which you shall stop the bottell verie carefully and at such times as you would vse it you shall dip Lint white linnen Cloth Cotton or blacke Wooll in it and apply it vnto the parts that are hurt whether by Vlcers or Cuts as also vnto Impostumes and that so long as vntill they be cured You may powre in oyle againe the second time vpon the residence left after the oyle powred out as beforesaid and doe as was done before Make account of these two later Remedies as of those which will not faile you For the Boyle called Anthrax Carbunculus and other such pestilent tumours see that you apply vnto them Rue bruiâ—ed and mixt with verie strong Leauen Figges Cantharides Onions of the Land and Sea vnquencht Lime Sope gumme Ammoniacke and a little Treacle for this emplaster draweth forth such kind of tumours Or else take a Toad drie her either in the Sunne or in the Ouen make her into powder and put of this powder vpon the Carbuncle it will draw forth all the venome Or else apply vnto the Carbuncle a Frog aliue and if she die then another and doâ— this so oft as vntill that one doe liue and so you shall draw out all the venome For vlcers comming of the Pocks and such other maligne ones take tenne pints of water quench therein hot yrons so long as till the tenne pints become but fiue and in these fiue pints infuse for the space of foure and twentie houres a pound of vnquencht Lime after that straine the water when it is strained dissolue therein fifteene graines of Verdegrease and as much of Vitrioll and twentie graines of Camphire this water is singular to mundifie cleanse and drie vp Vlcers Otherwise set to boyle in a new earthen vessell verie cleare water when it beginneth to boyle put into it by and by vnsleckt Lime and presently thereupon powre it out into another vessell all new let it rest there so long as vntill after it be scummed it become cleare the Lime falling to the bottome of the vessell in manner of pap in the end you shall gather the water swimming aloft by leaning the vessell and letting the Lime abide vnstirred in the bottome and this water thus gathered shall be reserued in a cleane violl or other vessell well stopped that so it may serue for your vse in which being warme dip a linnen cloth and apply it in stead of an emplaister vnto the Vlcer and renew it oft To draw out miraculously a Pellet make a tent of a Quince and for want of it of Marmalate of Quinces onely without any addition of Spices or other things annoint it with the oyle of egges and put it into the wound or hole made by the shot of the Pistoll For inward wounds in which there can no tents be put there must be drunke oftentimes the decoction of Auens and the outward wounds washt or else take Mugwort great and small Comfrey whole Betonie Agrimonie the roots of Rubia otherwise called the Diers hearbe the roots of small Plantaine otherwise called Carpenters hearbe Sage the leaues of Brambles Parsley pricking Nettle Marigolds Sanicle Bugula Mouse-eare Burnet Dendelion Plantaine the crops of Hempe female Ferne Buglosse Gentian Veruaine Birds â—oong ground Iuie water Germander Catmint hearbe Robert Cinquefoile Tansie all the Capillar hearbes of each one halfe handfull Damaske Raiâ—ins their stones taken out Licorice the seed and flowers of S. Iohns wort the seed of blessed Thistle of each an ounce the three cordiall flowers of each foure ounces all these being thus carefully pickt and made cleane let be brayed verie throughly after strained through a hairen strainer with one pint of white wine you must cause him which iâ— thrust through to drinke of this drinke a little draught fasting or one houre before he eat and as much before his supper If these iuices displease thee in stead of braying bruising or stamping of the things aforesaid you may make a decoction in common water adding in
the end of the decoction white Wine honey of Roses and syrrup of drie Roses In the meane time the wound must be cleansed with white Wine warme and there must be layed vpon it a leafe of red Coleworts warmed at the fire and reasonably greene and there must care be had to keepe the wound from salt and thicke meat from strong wine great paine and vse of women To cause knobs to wast and goe away in any part of the bodie whatsoeuer take the oldest and most mouldre Cheese that you can find knead it with broth wherein there hath boyled a piece of fat Bacon â—r Lard a long time make thereof a playster to lay vpon the place or else stampe in vineger Conchula Indica with Myrrhe apply it to the place and you shall find a maruellous effect Otherwise take nine pints of vrine wherein boyle for a good while two handfuls of Baulme and Dent de lion in a pot of Earth verie close couered and that so long as vntill all come to a pint after strayne out the hearbes in the liquor strayâ—ed out put halfe a pound of Hogges greaâ—e verie new and neuer salted foure ounces of Aqua vitae boyle them all together the space of halfe an houre after put thereto the oyle of Pike and Rosemarie of each an ounce Quicksiluer the weight of two French crownes mixe them all together and stirre them well with a Spatull and by this meanes you shall make an oyntment with which you shall vse to chafe the members troubled with knots before the fire For haire that is fallen by the disease called Tinea or otherwise Rub the bare and bald place with a piece of dyed Cloth vntill it bleed afterward annoint it with an oyntment made of Honey oyle of Linseed and the powder of small Flies burnt vpon a tyle red hot or with Mise dung brayed with honey or with shells of Nuts burnt powned and mixed with wine and oyle For vlcers that are hard to be cured gather with linnen clothes spread vpon the grasse before Sunne rise in the moneth of May the dew of the same moneth afterward wring out the said linnen for to haue the dew which you shall boyle and scum and in boyling dip therein diuers bolsters or plegers of fine linnen which you shall apply vnto these maligne vlcers afterward when you shall perceiue that these vlcers doe not continue any longer so foule and filthie and that they begin somewhat to shew to haue faire flesh boyle in this dew water a little Allome and Olibanum and by this meanes you shall heale them throughly Or else make a powder of the raw or burnt shells of Oysters or of the dung of a dogge which hath gnawed and fed vpon nothing but bones for the space of three dayes after you haue dried the same dung and made it readie to apply vnto the vlcers there is not any thing to be found that will more drie vp the same Or else make a powder of a rotten post For Kibes on the heeles make powder of old shooe soles burned and of them with oyle of Roses annoint the Kibes or else lay vnto the Kibes the râ—nd of a Pomegranat boyled in wine For the blewrieslse comming of stroakes or otherwise steepe in boyling water a cloth hauing salt tyed within vpon a knot and with this foment the bruâ—â—â—â— place To take away Warts or brawnie tumours in the ioynts rub them with the 〈◊〉 of Tâ—thymal or apply thereunto the powder of Sauine or of Hermodactilis mixed with Oxymel Squilliticum or with the iuice of Marigolds The dung of Sheepe wrought with vineger and made soft and applyed doth heale all hanging Warts For the Nolime tangere it is killed if that Nicotiana be applyed thereunto as we will further declare in our second Booke and 76 chapter To kill Crab-lice make a decoction or Lee of the leaues of Wormewood Aron and Nâ—t-tree in very strong vineger For all Burning or swinging with firâ—â— take the decoction of Radish with the lee of vnquencht Lime or an Onion rosted vnder the embers or oyle of Nuts with water or the yolke of an egge dissolued in oyle or Hennes dung tempered with oyle of Roses or mosse of the black Thorne the finest that you can find dried in the Ouen or in the Sunne made into fine powder and with the milke of a woman which giueth sucke vnto a boy to make a Liniment to annoynt the places burned or else take salt water or brine dip therein a linnen cloth and apply it vnto the burning or common Sope with honey and butter or the iuice of an Onion or the oyle of an Egge or else dissolue Allome Copperas the â—at of Glasse and a little Camphire in Fountaine water and good vineger powre this water oftentimes from pot to pot dip a linnen cloth in the same water warmed vpon ashes and apply it to the place or else take two whites of egges beat them together with oyle of Nuts and Rose water adding thereto the remainder of such water as Quicke lime hath beene quenched in stâ—rre them all yet once againe well together and afterward let them stand and settle For Ringwormes Scabs and all manner of sorts of Itchings which happen in the hands legs and other parts of the bodie take the water of a Smiths Forge and put a handfull of salt to melt therein with this water made warme wash the place where the Ringworme spreadeth when the scab is drie annoynt it with the creame of Cowes milke Or else take of Venice Turpentine two parts wash it fiue or six times in fresh water or in Rose water after that it is thus well washed adde vnto it onâ— part of new butter salted the yolke of an egge and the iuice of a sowre Orenge make hereof a Liniment and annoint the scabbie places therewith before the fire Or else for little children take the iuice of Nettles and Populeon and make thereof a Liniment Or else take Soot finely powdred mix it with strong vineger therewith you shall annoint the place hauing first rubbed it well euen to the raising of rednesse in the skin For the Canker take honey of Roses Roch Allome salt and white wine boyle all together till the haâ—â—e be consumed and then straine it through a linnen cloth afterward keepe the water for to wash the Canker Some doe greatly allow and like of the distilled water of Cowes dung newly made to wash the places troubled with the Canker For the falling of the haire called the Moth wash the head of the patient with Oxe pisse till the bloud come and afterward cast vpon it the powder of the white of Hennes dung dried in the Oâ—en or of fine Soot mixt with strong vineger To make any mans haire black Take such quantitie as you shall thinke good of Galls powder them and put them ouer the fire in an yron chasingdish and let them continue there
he shall make them drinke pottage made of a pint of Wine stamped Garlicke and tenne whites of egges or else the iuice of red Coleworts mixed with white Wine In the meane time hee must take away from them their Oates and Barly altogether and to feed them with nothing but their owne and accustomed Fodder and Grasse meat to see and if they will recouer through the time of the yeare It will be good also to put within the sheath of their yard a Collirie of Honey boyled with Salt or else a Gnat or line Flie or quicke Fleas or a prettie little piece of Frankincense as also to lay vnto the Reines and Flankes Oyle mixed with Wine or else to annoynt his yard with Wormewood stamped and boyled with Vineger and moreouer to squirt a Syring full of coole water against his cods These Medicines are good when the Vrine hath scalded the priuie parts or when they haue great heat in their Vrine The cruell paine of the Head and rage of the Horse is cured by the often vse of Smallage and much Branne in which you shall haue chopped the leaues of Lettuce and Barly straw newly gathered let him bloud vpon the place where the braine lyeth or vpon the temples or vpon both places and let him stand in a verie darke Stablâ— and such a one as standeth low You shall know if hee haue paine in his head by the distilling and dropping downe of water from it in that his eares-will be withered and hanging his necke and head heauie and hanging downe The ouer-cooled Horse is cured by giuing him to drinke Swines bloud all hot with Wine or Masticke and Rue boyled with Honey or a little common Oyle with Pepper This disease commeth vnto him when as sweating and being hot he is set in a cold place and thereupon it draweth vp his sinewes and hardeneth his hide you must set him in a verie hot place couering him verie warme with couerings downe to the ground and putting vnder his bellie seuen or eight great thicke stones red hot you shall quench them there by casting warme water vpon them by a little and little and oft that so by this meanes the heat may make him sweat The naile in the eye shall be lifted vp with a little small needle of Iuorie and then cut quite away with Scâ—â—ars or else make a powder of a greene Lizard and Arsenicke put it into the eye for to fret away the naile Against the suffusion there is a singular remedie an Eye-salue made of the iuice of ground Iuie stampt in a Woodden Mortar or else the iuice of the berries of Iuâ—e running along vpon the ground or the leaues of great Clarie beaten and stamped in a Mortar in Wine after that you haue let the Horse bloud vpon the veine of the eye that hath the suffusion and to continue this remedie manie daies euening and morning Or else blow into the eye through some Pipe or Quill the bone of Cuttle powned small or the seed of Rocket whole or else the seed of the hearbe called Tota bona and there let it alone till by his vertue it haue cleansed and taken away the spots or the powder of the yolke of an egge and salt burnt together and put into the eye or the powder of Sal-Armoniake Myrrhe Saffron and the shauings of the Cuttle bone The strucken eye is cured by applying vnto it a cataplasme made of bread 〈◊〉 steept in coole water or bread tosted and steept in white wine if this doe no good you must open the head veine The bleared eye is cured by an eye-salue made with frankineense myrrhe starch and fine honie as also by a frontlet made of frankincense mastick finely powdred â—â—nd brayed vvith the vvhites of egges applied to the brows and suffered there to lye â—ntill the eyes cease to shed teares and after to raise the frontale vvith annointing the â—â—dges thereof vvith Oyle and warme water beaten together The scarres of the eyes are healed with rubbing them vvith your owne fasting â—pittle and Salt or vvith the powder of the Cuttle-bone mingled vvith burnt Salt or the seed of vvild Parsnep pouned and pressed out of a linnen cloth vpon your eye scarres All paines of the eyes are cured by annointing them vvith the juice of Plantaine vvith Honie The Enceur doth bring present death vnto horses vvherefore you must so soone as euer you see the brest kernell to be swolne plucke it away immediatly without 〈◊〉 staying and if in thus pulling of it away any veine should burst you must tie it 〈◊〉 both ends with a silke threed looke how much the kernell shall grow greater so much greater an impostumation it would make and not so onely but therewithall â—â—â—ause death The horse hauing drunke much or watered verie quickly after his heat and trauaile and vpon it growing cold and not being vvalked doth beget the Auiues which doe but little differ from the disease called the Kings-euill because as well in beasts as in man the Kings-euill commeth of too much cooling of water the throat hauing beene heated vvhereupon the horse looseth his appetite to eat and his rest likewise and his eares become cold you must presently prouide to helpe him in taking away the Auiues after this manner Bend downe the eare betwixt his necke and his chyne make incision with a knife for the purpose along vpon the hard fleshinesse which one would say to be nothing but a verie whitesinew plucke away the white carnositie or fleshie substance lay to the place as well within as without a linnen cloth dipt in the white of an egge couer the horse by and by vvith a good couering and vvalke him so long as vntill that his eares become warme giuing him a drinke made with water salt and meale but first causing him to eat a little good Hay let him rest three daies in the stable and eat and drinke there or else make him hot fomentations and those of such things as are proper in that case to be applied vnto the part for to remoue the humour afterward applie a cataplasme made of Barley meale and three ounces of Rosin all boyled in due sort in good strong red wine and when the matter shall be gathered and readie for suppuration giue it a gash with a knife to let the suppurated and ripe matter out afterward put in the hollow place tents wet in water oyle and salt with bolsters layd vpon them and dipt in the same This disease craueth a speedie remedie for and if you stay till the Auiues be gotten vp higher it is past hope of curing The Squinanciâ— otherwise called the disease of the throat and swelling of the tongue requireth first of all that the horse should be let bloud vpon the veine vnder the tongue or of the palate of the mouth after that a fomentation for the whole mouth and for the tongue with warme water then after that
a liniment of the gall of an Oxe or of 〈◊〉 and tartar beaten together with strong vinegar And as concerning a drinke you must take of Oyle two pound of old wine a pottle amongst all this you shall mix nine fat figges with nine leekes heads temper them all well together and afterward make a decoction in the end whereof but before it be strained you shall adde of Salt and Nitre well pouned so much as you shall see necessarie of all well strained you shall make a drinke which you shall cause him to take with a horne twice a day that is morning and euening a quarter of a pint at a time For his meat cause him to eat greene Barley or Fetchets or the meale of Barley amongst which you shall mingle Nitre The Strangles of a Horse or Glandules vvhich happen vnder his throat and fall downe from the braine much cooled are oftentimes cured by pricking him vnder the throat in the morning afterward couer his head vvith some kind of Linnen cloth and rubbe his throat oftentimes with fresh Butter but especially the place of his disease The Barbes hindering the Horse from eating by reason of 〈…〉 swolne are healed by making him eat Pease Beanes or the stalkes of Pease or 〈◊〉 because that the bruising and breaking of them causeth this swelling to go 〈…〉 if the Barbes doe grow there againe you must cut them out with a verie 〈…〉 being likewise verie hot for thus are they taken out of the hollow of the 〈…〉 mouth and for the rest taken away by burning you must cut them away 〈…〉 of sheares euen to the quicke For the excrescence of flesh growing vnder the Horses bodie you must 〈…〉 place and make incision with some knife fit for the purpose and then afterwards â—â—noint it morning and euening with the ointment called Dialthoea Flies are kept away from Horses â—ores with pitch and oyle or grease mingled 〈◊〉 powred vpon them and then by strawing Fetch flowers vpon them againe The disease of the gums and teeth happeneth oftentimes vnto colts when they 〈◊〉 growing their teeth temper of fullers earth the best you can come by 〈…〉 Remes in verie strong vinegar and therewith rubbe their jawes on the outside 〈◊〉 more a great deale in the place where the paine or swelled gums be The short winded Horse or he which cannot easily draw his breath and 〈◊〉 hath his flankes beating incessantly and which notwithstanding that he be 〈◊〉 haled and whipped will not stirre but pant verie much and blow exceedingly 〈◊〉 and which eating of his meat cannot abstaine coughing this same Horse wil 〈◊〉 euer be cured It is true that this disease being new and caused of dust 〈◊〉 windes foâ—stie hay or of hauing eaten some kind of dung in his prouender 〈◊〉 â—â—medie for it may be to draw bloud vpon him with a greene withie and to 〈◊〉 hot vpon his breast and backe the said bloud mingled with wine and Oyle 〈◊〉 and hauing done this for the space of fiue daies then the next fiue daies following 〈◊〉 make him take downe Lee at his nosthrils wherein there is mixt a portion of Oyle to giue him this drinke after Mustard-seed well fried quicke Brimstone graines 〈◊〉 Paradise of each alike much make them in powder and make thereof a decoctiâ—â— in honie and water or else in some composition that is good and thicke whereof you shall giue him euerie morning the bignesse of a bigge Wall-nut with sage and with thicke red wine but such as is good and noble or else make him a drinke 〈◊〉 cloues ginger cummine fennell-seed and the roots Galanga as much of the one 〈…〉 the other all these being powdred mingle therewith some egges and a little 〈◊〉 make the Horse to take it downe vvith Wine holding his head high to the end 〈◊〉 may swallow the more easily and not suffering him to hold it downe at the 〈…〉 a good halfe houre to the end that the drinke may passe through his bowells 〈◊〉 this drinke you shall giue him fresh grasse or the leaues of Roses or vvillow 〈…〉 temper the heat of the said drinke but the horse must not haue eaten any thing 〈◊〉 the space of one halfe day before the taking of this neither yet must he eat any thing for the like space after the taking of it Let him vvalke and lead him gently by the head-stall or else getting vpon him let him pace him verie softly that so he may not cast it vp againe and thus much for the cure of the 〈◊〉 â—vinded horse if the disease be not growne too old Which notwithstanding that it should be yet 〈◊〉 may relieue it for some time if you feare him a little vpon both the sides of the 〈◊〉 to the end that this heat may cause to cease this great panting vvhich doth paine 〈◊〉 in his flankes and if vvithall you slit his nosthrils that so he may attract and 〈◊〉 in the aire and his breath and as easily let it goe besides these vvaies I vvould 〈◊〉 you also to giue him to eat some grapes oftentimes and to drinke some sweet 〈◊〉 Another singular remedie there is which consisteth in giuing him a drinke 〈◊〉 vvith Agaricke and Fenugreeke tempered vvith red Wine or else to cause him 〈◊〉 swallow the bloud of a little dogge vvhich yet is not aboue ten daies old or to take the roots of Gentian of vvild cucumers and bitter Almonds and to poune theâ—â—vvith Honie and Water and to make a drinke thereof or else to giue oftentimes 〈◊〉 eat of siluer grasse The Cough hath many causes notwithstanding that vvhich commeth from the 〈◊〉 as from the lungs and parts adjoyning or else from some other of the inward 〈◊〉 which are noble and principall and haue accordingly some notable office in 〈◊〉 bodie hath not a more soueraigne remedie than the slitting of the beasts noâ—â—hrils and if after this the beast doe not amend then to cause him to take downe a â—ood pinte of the drinke following with a horne Take Fenugreeke and Linseed of â—â—ch a quarter of a pecke Gum-tragacanth Olibanum Myrrhe of each an ounce â—ugar the oatmeale of great vvild Tare of each an ounce all these being vvell pouâ—ed and let run through a bagge you shall cause it to be infused all a whole night in hot vvater and the day following you shall giue it to the beast as hath beene sayd â—nd this shall be continued adding thereto a bowle of oyle of Roses euen to the end of the cure Some cause fiue egges to be layed to steepe one whole night in strong Vinegar and the next morning when they see that the shell is become verie tenâ—er and soft they giue them to the horse to take downe Furthermore you must neâ—er draw bloud from the horse in what palce soeuer that it be but it shall be good to â—iue it vnto him and to continue the Gum-tragacanth with sweet Oyle The ague of a horse
swim aboue the water and so you shall sunder them one after another without breaking of them and thus hauing freed them one of another you shall plant them along thâ— sayd wall some three foot from it and foure foot euerie one from another and if thâ— earth neere vnto the wall be not so good as it ought you shall helpe it by such 〈◊〉 of batteling as hath beene spoken of and shall close vp all your care about thâ— plants so remoued with watering them oâ—t The time to sow them is about 〈◊〉 Aprill or in the beginning or else earlier if the Spring-time begin earlier the Indians and Spaniards sow it in Autumne As concerning his vertues seeing it is hot and drie in the second degree as his biting and sharpe kind of tast doth declare we cannot doubt but that it is good to cleanse and resolue as also good for the effecting of the things which â—t hath beene tried to haue wrought that is to say for the healing of the Noli me tangere all old wounds and inueterate and cancred vlcers hurts ringâ— wormes and exulcerated seabs what maligne qualitie soeuer is in them Kings euill clouds of the eyes conlusions impostumes stingings of liuing creatures rednesâ—e of the face and many other accidents which we will runne ouer hereafter particularly But in respect of the verâ—â—es thereof the best and most to be esteemed part are the leaues and for want of them the seed though it haue no such vertue as the leaues the leaues thereof are vsed either as they are greene at the time of their ripenesse or being kept drie in the time of Winter or in powder when they are dried and made in powder as for the way to keepe them we will speake thereof hereafter And to speake particularly of the effects of Nicotiana The cold and windie paine of the head armes and legges will be holpen if you lay vpon the griefe oftentimes the greene leaues of Petum somewhat dried ouer the fire the tooth-ach is stayed by rubbing the teeth with a linnen cloth that hath beene dipt in the juice of the said shearbe and by putting into the tooth a pill of the leaues of the same hearbe The wounds of the armes legges and other parts of the bodie how old soeuer they be will be throughly siccatrized if you wash them first with white wine or vrine and afterward wipe them verie cleane with a linnen cloth and by and by after put thereupon one or two greene leaues well stamped with the juice or the juice alone and vpon it some fine white Linâ— or white linnen cloth continuing the same daily vnto the end of the cure and if you haue no greene leaues take drie ones and powder them and put of this powder into the wounds after you haue washt them as hath beene said and wiped them with cleane linnen The Indians vse it to comfort the feeble not digesting stomach first rubbing it with oyle oliue and then applying thereupon one or two leaues somewhat dried and made pale ouer the fire it is in vse also among the Indian Canibals against poyson wherewith they vse to annoint their arrows when they go to shoot and this poyson will kill by and by if bloud be but drawne for when they go to warre they carrie in one Harts foot of that poyson and in another of the juice of Petuum to remedie the mischiefe and if they haue no greene they carrie drie with them and so soone as they haue applied it to the wound they account themselues out of all danger of death how great soeuer the wound be This remedie was tried by the Indian Câ—nibals by reason of a battell where they were hurt in a prouince called Sauinam and as their custome was to cure their poysoned wounds with sublimate so they not finding store thereof sufficient were made to applie vnto their wounds the juice drawne out of the leaues of this hearbe which shortly after tooke away the paine and venime thereof and so they became whole the proofe of this thing hath also beene made in Spaine sundrie times and amongst others by the Catholicke King himselfe who to make triall of this hearbe caused the wound of a dogge to be rubbed with sublimate and then presently after to be applied the juice of Petum together with the substance and all This same remedie may serue against the bitings of mad dogges so that it be vsed within a quarter of an houre after The decoction of the leaues boyled in water and made into a syrope with sugar or into a â—uleb or Apozeme and taking euerie morning the quantitie of two or three ounces remedieth the difficultie of breath old â—ough so that the partie before he vse this decoction haue beene vniuersally purged by some purgatiue medicine the â—uice and drosse of the said leaues stamped in a mortar doth open the obstructions of the spleene and softeen the hardnesse of the same applied vnto the region of the â—pleene in the morning for want of the leaues the powder may be applied being 〈◊〉 with some oyntment appropriat vnto such diseases The same remedie serueth â—or the paine of the stomach the paine of the bellie and the colicke as also such other griefes comming of coldnesse and windinesse being applied warme and vsed ofâ—entimes till at length the paines be asswaged It is not of the least seruice for the paynes of the matrix the said leaues applied vnto the nauell in manner aforesayd as also if the fume thereof be put into the nose of a woman grieued with the 〈◊〉 of the Mother This is the reason why the women that are subject vnto the disease of the Mother should haue the same alwaies readie Some hold it for a â—â—â—gular remedie against the gowt to chaw euerie morning fasting the leaues of 〈◊〉 because it voydeth great quantitie of flegme out at the mouth hindering the 〈◊〉 from falling vpon the joynts which is the verie cause of the gowt If you 〈◊〉 the leaues amongst hot embers for some space and alterward taking them forth 〈◊〉 them without shaking off the ashes from them vnto his bellie that hath 〈…〉 drunke much you shall asâ—wâ—ge his swelling fulnesâ—e and keepe him from 〈◊〉 The juice of the leaues of Nicotiana stamped clarified and mixt with 〈◊〉 sugar of the forme of a syrope being taken in the morning killeth and casteth 〈◊〉 wormes but therewithall you must lay vpon the parties nauâ—ll some of the 〈◊〉 bruised stamped in a mortar and wrapped in a linnen cloth and let it be presently after he hath taken a clyster of milke and sugar All aches of the joynes 〈…〉 a cold cause all swellings tumours and impostumes comming likewâ—â—e of cold and windie causes all kiâ—es on childrens heeles as also exceeding great itches are 〈◊〉 led by applying the leaues of Petum The juice of Petum layed vpon a 〈◊〉 carbuncleo how pestilent oâ— venimous
or hang vpon the sides of the vessell as being the verie marke of the perfect and sufficient boiling If you be disposed to put any spice into it as Cinnamon Cloues Nutmegs and Ginger you must doe it in the end of the boiling of them and then also stirre it well about with the spatule After the same manner you may preserue or make Marmalade of Peaches Peares and other fruits Yet there is another Marmalade which is made of Oranges which desireth a great deale of more curiositie in the working and is exceeding pleasant to tast and indeed more wholesome than anie other Marmalade whatsoeuer especially for those which are sicke and weake for it fortifieth the stomacke and encreaseth appetite it expelleth wind and comforteth the vitall spirits This Marmalade of Oranges is made in this manner Take of the fairest and best Oranges you can get not those which are called Ciuill and haue a sweet tast but those which are of a cleere high and bright colour and are sowre in tast then with a very sharpe knife pare away the vpper yellow rinde I doe not meane to the white but so exceeding thinne as is possible taking away as it were but onely the smooth thinne skinne and leauing the Orange as yellow as before onely looking a little more blanke and rough this done you shall by them in faire running water pressing them so downe that they may be all couerted ouer with the water then at the end of euerie fiue houres shift them into fresh water till hauing layne full fiue or six houres in each of them you cannot tast anie biâ—â—ernesse in the water but that it is sweet and pleasant as when it came out of the Foâ—â—taine then you may be assured that they are steept ynough so that then you shall take them forth of the water and drie them with a fine cleane cloth then to euerie pound of Oranges you shall take a pound of refined Sugar well beaten and â—earced and six or eight spoonefuls of Damaske-Rose-water and in the same you shall boilâ— the Oranges till they burst and become like vnto pappe or pulpe which you shall the more occasion by continually stirring them with a spoone or spatule then when they are fully broken ynough you shall take them from the fire and presently strainâ— them through a cleane Strainer into your boxes and so let them coole and stiffen Iâ— this sort you may make Marmalade of Limons Citrons or anie other whole 〈◊〉 whose rinde is bitter or vnpleasant You may also after this manner preserue other Oranges Limons Citrons or anie other such like fruit obseruing not to let them boile vntill they breake but keeping them in a verie moderate and gentle temper If you would make a laxatiue Marmalade such as they vse at Lyons looke into the 26. Chapter of this Booke To make good and excellent Gellie of Quinces cleanse your Quinces that 〈◊〉 verie ripe and yellow taking out of them their kernels them cut them in small quarters without paring of them for the skinne doth encrease the smell whiles you are thus making of them cleane and cutting them in quarters cast them presently into a basin full of vvater for if they be not cast into vvater so soone as they be thus chopt in peeces they vvill become blacke boyle them in a great quantitie of water vntill such time as they be almost become like pap meat vvhen they are sufficiently boyled strayne this water through a new linnen cloth that is good and thicke and that euen all the decoction and so strongly as possibly you can To this decoction thus strained adde the fourth part of fine sugar cause all to boyle vpon a reasonable coale fire so long as till in the end you perceiue it verie neere perfectly boyled then make a small fire that so it may not burne to the sides for that would make the gelly to be of an euill colour and you shall know when it is perfectly boyled if you find it cleauing like glue vnto the oyle and therefore you must then put it in boxes To preserue Walnuts Gather vvalnuts whiles they are small tender and greene vvith their rinde and all and make many small holes therein and after lay them to sleepe in vvater eleuen or twelue dayes more or lesse cleanse then from the skinne that lyeth vpon the shell vvithout shaling of them and boyle them in clarified Sugar a long time still putting vnto them more and more clarified Sugar because the long boyling vvill make great vvaste in the end put them into vessells with cloues ginger and cinnamome but lesse of cloues than of any of the rest because they would make them ouer bitter Another vvay to preserue them is to take greene Walnuts about the moneth of May or of Iune before that their pilling become hard pill them and let them steepe nine dayes more or lesse according as you shall perceiue them to become tender in pure water vvhich must be changed euerie day three or foure times boyle them yet afterward to make them more tender being boyled drie them in the shadow of the Sunne or vvipe them drie with a linnen cloth afterward pricke them with cinnamome and cloues In the end set them a boyling in clarified sugar so long till the sugar be boyled vp to the consistence of a sirope afterward put them in tinne or earthen vessells made for the purpose together vvith the sirope vvherein they were boyled Others doe them otherwise They gather the Walnut whiles it is greene they pricke it vpon a spindle or some such like instrument of wood not of yron for yron vvould make it more blacke and let it steepe in water often changed and then boyle it till it be tender being tender they cast it by and by into verie cleane cold water being cooled they cleanse it from a little skin which sheweth it selfe aboue the shell and drie it with a linnen cloth and finally pricke it about with cloues and cinnamome they put it thus in vessells and couer it with sirope to keepe it in if it happen that after some small time the sirope become too thin then they boyle it againe and put it againe into the vessell this is the way to keepe walnuts alwaies greene according to their naturall colour In steed of sugar or honie to make liquid preserues you may for need vse cute such as we will intreat of in the fiâ—t Booke vvhich cute or boyled vvine is of no lesse sweetnesse and goodnesse than honie or sugar To preserue pills of Cytrons or Oranges chuse great pills of Cytrons or of Oranges or of Assyrian Cytrons cut in foure or six peeces cleanse thâ—m from their inward skin and pippins steepe them in cleare vvater for the space of nine daies changing the water the fifth day vvhen the nine daies are past put them againe in cleare vvater to steepe vntill they become sweet and haue lost their bitternesse and withall appeare cleare
Maries-bath or vpon hot ashes after the manner of Roses Thus the young and tender storke which did neuer flye is distilled but he must first be bowelled and stuffed with an ounce of camphire and a dram of amber the water that commeth thereof is excellent to make liniments and fomentations in palsies and conâ—â—lsions After the same sort is the pie frog snailes ants liuers and lungs of calues of a Foxe and other such like beasts distilled howbeit vvithout any such long and teadious preparation they may be distilled by and by after the manner of other vvaters as vve vvill forthwith declare in the distillatioâ— of restoratiues The vvater of Swallowes Take Swallowes the weight of sixe ounces and castâ—reum an ounce let them infuâ—e a whole night in vvater and put into a Limbecke be distilled This vvater is singular to preserue one from the Falling-sicknesse if it be taken but once a moneth to the quantitie of two spoonefulls and that in a morning fasting The flesh of beasts is distilled on this manner Cut and chop the flesh small incorporate and stampe it vvith a tenth part of common salt after put it in a 〈◊〉 like vnto a gourd vvell stopped that so you may burie it in the earth set and 〈◊〉 passed round about with vnquencht lime and dung of horses halfe rotten to be digested in the same for the space of a moneth or thereabout during vvhich time you shall vvater the said vnquencht lime and dung often with vvarme vvater to stirre vp their heat and you shall renew the lime and dung three or foure times euerie weekeâ— for you must thinke that for vvant of heat the flesh might putrifie in steed of digesting And after they haue beene sufficiently digested vvhich you may know by seeing the grosser parts seperated from the more thinne and subtile the vessell shall be taken out of the dunghill and the head of a Still set thereupon the nose or 〈◊〉 being vvell luted and so it shall be distilled in Maries-bath diuers times ouer powring the distilled vvater againe vpon the residence or drosse remayning in the bottome so oft as you redistill it And after the fifth distillation you shall set aside the water to keepe if so be you had not rather circulate it to giue it the nature as it vvere of a quintessence As well the vvhites as the yolkes of egges are distilled after the manner aboâ—â—sayd but they must not be digested in the dung aboue fiue or sixe dayes at the most The vvaters thus distilled are more than restoratiues hauing the vertue to encrease the substance of the bodie and members as naturall flesh and nourishment doth CHAP. LXVIII Of the manner of distilling of restoratiues REstoratiues are prepared after diuers sorts notwithstanding the most vsuall and best is thus Take the flesh of a Veale Kid or Weather cut and chopped as small as possibly may be or else take musculous flesh which is called the vvhites of capons pullets fat and well fleshed hens after they haue beene well hunted and tired cut likewise and chopped small put vnto this flesh calues feet peeces of gold or rather the thin beaten leaues of gold put all in a glasse Still well luted with mortar made of flower whites of egges and a little masticke into this Still you shall cast for the giuing of some grace vnto the distillation and somewhat to mitigate the heat which it might get by the fire halfe a handfull of cleane barley a handfull of drie or new red Roses which haue beene infused in the juice of pomegranates or rose-water and a little cinnamome place them all in the Still as it were after the manner of little beds and strew thereupon the powder of the electuarie of cold Diamargariton or of precious stones and a little coriander prepared and finely powdred to discusse and waste all windie matter If you would make your restoratiues medicinable you may adde thereunto things concerning the disease that presseth as rootes and hearbes respecting the head in the diseases of the head as betonie penniryall staechados organie sage and others such like for the diseases of the reines the rootes and plants that are good to breake the stone for the Falling-sicknesse the seed of pionie and misletoe of the oake for the quartaine ague polopody scolopendrum and the rootes of Tamariske for the French disease the rootes of gentian enula campana and the wood guajacum and so of other things yet it seemeth vnto me that it were better that the cordial powders 〈◊〉 not be mingled among the rest for feare that their force which is thin subtile and verie fragrant should euaporate through the heat of the fire and that it would be farre better to straine the distillation through a linnen cloth that is verie cleane and which should haue the cordiall powders in the bottome of it there may likewise be added a quantitie of Treacle with some conserues as occasion shall be ministred the matter thus disposed of it shall be distilled in a stillitorie of glasse well luted as we haue said and in Maries-bath or else in ashes grauel or hot sand for by this meanes the distillation vvill taste least of the fire It will be good before the flesh be put into the still to be distilled that they should haue boyled a boyle or two in a new earthen pot to take from it the grosse excrements hanging about the same Againe it must be remembred that if there be any gold put into the distillation that it will be better to put in such as is wrought into leaues than grosse peeces because that grosse peeces in respect of their solidenesse consume but a verie little and with much adoe This is called a diuine restoratiue and must be giuen vnto the sicke partie prettie and warme Another manner of restoratiue after the Italians fashion Take a Capon or a good Henne which yet neuer laid egges let her or him be pulled aliue that so the bloud may be stirred and dispersed throughout the bodie after you haue pulled them â—â—ke â—out the guts and afterward stampe bones and all together in a Mortar putting thereto as much â—rummes of new bread as there is stamped flesh pound all together with a handfull of Seabious either greene or drie and the weight of a French crowne of the leaues of gold let it all settle a whole night after distill it adding thereto three pound of verie good Wine such as is of a ripe Grape Another manner of restoratiue Boile a Capon or some such other flying fowle whole and entire with Borage Buglosse Scariole Endiue Lettuces or other such like hearbes as shall be necessarie in respect of the disease and when it hath boiled till it seeme as rotten with boiling take the broth or supping and put it into the stillitorie afterward put thereinto also the flesh of partridge hen or other such flying fowle cut and chopt small and adde vnto these such other
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
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
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
from off the Trees as he meaneth to preserue Hee shall take away the leaues from about such Grapes as are slow and backward to the end they may receiue and reape the more heat from the Sunne He shall make his Veriuice He shall digge the Earth to make Wells or to find the heads of Fountaines if he haue need He shall thinke vpon making readie his Wine vessels and other things necessarie for his Vintage In September he shall giue his land that commeth to be tilled againe after it hath beene fallow the last earder He shall sow his Wheat Masâ—ing Rye and such like Corne. Hee shall gather his Vintage beat downe Nuts cut downe late Medow grounds to haue the after-Crop Hee shall gather stubble for the thatching of his house and for fuell to the Ouen all the yeare He shall cut away the branches of Madder and gather the Seed to sow in the beginning of the March following Hee shall gather the leaues of Woâ—d and order them in such sort as that they may be made vp into balls and he shall cause them to be dried in the Sunne or at a fire not verie hot He shall cut downe Rice and Millet In October he shall make his Wines and turne them into Vessels He shall bestow his Orenge Citron and Pomegranate Trees in some couered place to auoid the danger of the eminent Cold. He shall make his Honey and Waxe and driue the old Bees In Nouember he shall couch his Wines in his Cellar He shall gather Acornes to feed Swine Hee shall gather Chesnuts small and great and such Garden-fruits as will keepe He shall take Radish out of the Earth taking off their leaues and putting them vnder the Sand to keepe them from the Frost Hee shall lay bare the rootes of Artichokes and couer them againe verie well that the Frost may not perish them Hee shall make Oyles Hee shall make Hiues for Bees Panniers Dung-pots and Baskets of Osier Hee shall cut Willowes for to make Frames to beare vp Vines and shall bind the Vines and draw the climbing Poles from the Vines In December hee shall oftentimes visite his Fields thereby to let out the water which may stand in them after great Raine Hee shall cause water to runne through the old Medowes and dung them if need be Hee shall make prouision of Dung to manure his fallowes that are broken vp and tilled Hee shall couer with dung the rootes of the Trees and Hearbes which he intendeth to keepe vnto the Spring Hee shall cut off the boughes and heads of Willowes Poplars Saplings and other Trees to the end that their boughes may more speedily put forth and grow so soone as Winter shall be past Hee shall cut downe his Wood as well to build withall as to make his fire with Hee shall make readie his Nets to catch Birds and to beset the Hares when as the Fields shall be yâ—ie or couered with Snow or ouerflowne with Waters in such sort as that a man can doe no worke in them Hee shall also occupie himselfe as long as he pleaseth in making a thousand pretie Instruments and necessarie things of Wood as are Platters Trenchers Spindles Bathing-Tubs Dishes and other things requisite for household store as also Harrowes Rakes and Handles for these Tooles He shall repaire his Teames Yokes Ploughes and all other Instruments necessarie for the fitting and garnishing of Cattell going to Cart or Plough to the end that all may be in good order when they are to goe to labour He shall also make prouision of Spades Shouels Pickaxes Peeles Hatchets Wedges Sawes and other furniture fit for a Countrie house store CHAP. XI The condition and state of a Huswife I Doe not find the state or place of a Huswife or Dairie-woman to be of lesse care and diligence than the office of her Husband vnderstood alwayes that the woman is acquited of Field matters in as much as shee is tyed to matters within the House and base Court the Horses excepted as the husband is tyed to doe what concerneth him euen all the businesses of the Field Likewise according to our custome of France Countrie women looke vnto the things necessarie and requisite about Kine Calues Hogges Pigges Pigeons Geese Duckes Peacockes Hennes Fesants and other sorts of Beasts as well for the feeding of them as for the milking of them making of Butter and Cheese and the keeping of Lard to dresse the labouring men their victuals withall Yea furthermore they haue the charge of the Ouen and Cellar and we leaue the handling of Hempe vnto them likewise as also the care of making Webs of looking to the clipping of Sheepe of keeping their Fleeces of spinning and combing of Wooll to make Cloth to cloath the familie of ordering of the Kitchin Garden and keeping of the Fruits Hearbes Rootes and Seeds and moreouer of watching and attending the Bees It is true that the buying and selling of Cattell belongeth vnto the man as also the disposing and laying out of money together with the hyring and paying of seruants wages But the surplusage to be employed and layed out in pettie matters as in Linnens Clothes for the household and all necessaries of household furniture that of a certainetie belongeth vnto the woman I meane also that she must be such a one as is obedient vnto God and to her husband giuen to store vp to lay vp and keepe things sure vnder locke and key painefull peaceable not louing to stirre from home mild vnto such as are vnder her when there is need and sharpe and seuere when occasion requireth not contentious full of words toyish tatling nor drowsie-headed Let her dispose of her stuffe and implements vnder her hand in such sort as that euerie thing may haue his certaine place and that in good order to the end that when they be to be vsed they may be found and easily come by and deliuered Let her alwayes haue her eye vpon her maids and let her be alwayes first at worke and last from it the first vp and the last in bed Let her not suffer to be lost or purloyâ—ed no not the least trifle that is Let her not grumble at any time for any seruice done to the Lord of the Farme for the value of the least crum of Bread denyed or vnwillingly graunted or giuen vnto him or his may loose the quantitie of a whole Loafe afterward Let her not trouble her braine with the reports speeches of others but let her acquaint her husband with them in good sort and manneâ— Let her gratifie her neighbors willingly neuer attempting to inueagle or draw away any of their men seruants or maids from them neither let her keepe companie with them except when shee may doe them good or helpe them or when she maketh some marriage or assemblies of great companie Let her not suffer her daughters to gad and wander abroad vpon the Sabbath except they be in such companie as is
faithfull or that she her selfe be present with them Let her compell her sonnes to be formost at worke and let her shew them the example of their father that this may be as a double spurre vnto the men seruants Let her not endure them to vtter or speake any vnchast word oath or blasphemie in her house and let her cause Tale-bearers to be silent and not to trouble themselues with other folkes matters Let her keepe close vp her Stubble and lopping of Trees for fuell for the Ouen Let her not suffer the stalkes of her Beanes Peason Fetches Thistles Danewort the refuse of pressed things and other vnprofitable hearbes to be lost for in winter they being burnt into ashes will affoord prouision to lay Bucks withall or else be sold by little and little vnto the Towne Let her giue good account vnto the Mistresse or Lord of the Egges and young ones as well of Birds as of other Beasts Let her be skilfull in naturall Physicke for the benefite of her owne folke and others when they shall fall out to be ill and so in like manner in things good for Kine Swine and Fowles for to haue a Physition alwayes when there is not verie vrgent occasion and great necessitie is not for the profit of the house Let her keepe all them of her house in friendly good will one toward another not suffering them to beare malice one against another Let her gouerne her Bread so well as that no one be suffered to vse it otherwise than in temperate sort and in the time of Dearth let her cause to be ground amongst her Corne Beanes Pease Fetches or Sarrasins Corne in some small quantitie for this mingling of these flowers raiseth the paste maketh the Bread light and to be of a greater bulke At the same time she shall reserue the drosse of the Grapes shee presseth affoording them some little corner for the imploying of them in the deâ—raying of some part of charge for the seruants Drinke that so the Wine may serue for her husband and extraordinarie commers But the naturall remedies which shee shall acquaint her selfe withall for the succour of her folke in their sicknesses may be those or such as those are which I shall set downe by writing in manner of a Countrie Dispensatorie leauing the other more exquisite Remedies to bee vsed by the professed Physitions of the great Townes and Cities CHAP. XII The Remedies which a good Huswife must be acquainted withall for to helpe her people when they be sicke FIrst for the Plague shee shall make a distilled water of the hearbe called Regina prati after that shee hath caused the same to be steept in white Wine or else shee shall cause to lye to steepe in the iuice of Citrons a peece of Gold or the powder or leaues thereof for the space of 24 houres and afterward mixe that iuice with white Wine and the powder or decoction of the root of Angelica and so giue it to drinke to the infected Or else let her take two old Walnuts one Figge tenne leaues of Rue one graine of Salt powne and temper them altogether and rost them vnder the ashes and afterward being sprinkled with Wine let her giue them to be eaten Or else let her take one head of Garlicke twentie leaues of Rue as many of Clarey and powne them altogether with white Wine and a little Aqua vitae afterward let her straine them out and giue the partie to drinke thereof a good draught The water of Naphe drunke to the quantitie of six ounces causeth the malignitie of the Plague to breake forth by Sweats the iuice of Marigolds Scabious and of the flowers of Betonie doe the like Apply vpon the swelling a loafe very hot or a Henne â—ut through the middest or a white Onion made hollow on the root side and filled vp againe with good strong Treacle or Mithridate softened with the iuice of Citrons it hauing all this within it and being well stopped must be rosted vnder the ashes till it be rotten after that powne it well in a Mortar and apply it or else if it be strained the iuice drunke and the drossie part applyed to the place you shall perceiue the like effect For a continuall Feauer which is otherwise called the hot Disease shee shall apply vpon either wrest of both the armes the iuice of the stinging Nettle mixed with the oyntment of Poplar buds or two springs of new-layed Egges Soot taken off from the Hub of the Chimney and well beaten togethâ—â— and mixt with salt and strong vineger let her bind the whole vnto the parties wrests with a Linnen Cloth or else in place of this shee shall take away the heart of an Onion and fill it with Mithridate and apply it fast bound vpon the wrest of the right arme or else shee shall take the heart of a water-Frog and apply it vpon the heart or backe bone of the sicke partie or else she shall apply vpon the region of the Liuer or vnto the soles of the seet quicke Tenches Many for this cause doe stampe the small Sorrell and make a drinke for the great heat thereof as also make a Cataplasme thereof to apply to the wrests of the sicke partie Others doe the like with the water which they straine out of a great Citrull Others cause to steepe in water the whole seed of Flea-wort for the space of a night and minister of this water with a little Sugar to the sicke partie to drinke For a Quartane Ague take of small Sage or for want of it the other Hysope Wormewood Parsley Mints Mugwort white spotted Trefoile stampe them all together with the spring of an Egge and the grossest Soot that you shall find cleaâ—ing to the Chimney and of the strongest vineger that may be found infuse them altogether and make thereof Cataplaâ—mes fit to be applyed to the wrests of the hands To the same purpose steepe the crummes of two white Loaues as they come from the Ouen in a quart of Vineger afterward distill the same by a Lâ—â—becke and giue thereof a small draught to the sicke partie to drinke about some two houres before the fit come Some hold it also for a singular remedie to take the iuice of the female white Mulleine before it put forth his stalke pressed or drawne forth with white Wine and drunke a small space before the fit The like effect hath the iuice of Folefoot the decoction of the leaues and rootes of Veruaine boyled in white Wine the decoction of Calaminâ— Peniryall Organie Burrage Buglosse Languede-boeuf the rind of the root of Tamariske Ash-tree Betonâ—e Tyme Agrimonie and the roots of Sperage all boyled in white Wine the iuice of Wormewood and Rue powred from their feelings and drunke before the fit the iuice of Plantaine drunke with honied water Some doe make great account of the powder of the root of Asarum otherwise called Cabaret dryed in the Sunne or in
the Ouen and taken in the weight of a French crowne with white Wine halfe a quarter of an houre before the fit Furthermore the Liniment made with Mithridate or the oyle of Scorpions applyed to the ridge of the backes soles of the feet palmes of the hands brow and temples some small time before the fit The verie same vertue hath the oyles of Bâ—yes mixed with Aqua vitae Some townesmen doe vse this superstitious rite against such manner of agues that is to say they eat nine dayes together being fasting the leaues of Sage the first day nine the second eight and so consequently they diminish euerie day a leafe vntill the last of the said nine dayes and the confident persuasion that they haue of this medicine doth cure them Some find it verie singular in a Quartane Ague after purging to drinke white wine wherein there hath beene Sage steeped all night if you eat before the fit a head of Garlicke pilled you shall scape the fit of shiuering cold if you drinke one or two ounces of the iuices of the root of Elder stamped and strained some small time before the fit and take the same againe two or three times you shall lose your ague The distilled water of the roots of Sea-Holly or else take a dramme of Myrrhe in powder and drinke it with Malmesey an houre before the fit The distilled water or decoction of Carduâ— Benedictus and taken before the fit Pills made of Myrrhe and of Treacle as big as a â—ich pease taken an houre before the fit For the Thirst of an Ague let him roll to and fro vpon his tongue the three-cornered stone found in the heads of Carpes or the leaues of round Sorrell or a piece of Siluer or Gold or a Snayle stone or a piece of Crystall oftentimes dipt in water or the leaues of Purslâ—ne or of Houseleeke or the husked seeds of Cucumbers For a Tertian Ague steepe in white Wine the bruised root of hearbe Patience for the space of three or foure houres afterward straine it and reserue about a pretie draught to giue the sicke to drinke an houre or two before his fit or else doe the like with the rootes of Plantaine steept in equall quantitie of Wine and Water or take a pretie draught of the iuice of Plantaine or of Purâ—lane or of Pimpernell and drinke them a verie little while before the fit or else drinke with Wine euerie day six leaues of Cinquefoile that is to say three in the morning and three at the euening or the iuice of Smallage of Sage and good strong Vineger of euerie one an ounce three houres before the fit The most soueraigne remedie that some men doe find for it is to drinke fasting fiue houres before the fit two ounces of the iuice of Pomegranats and presently after to lay to the wrists temples and soles of the feet small pills of the bignesse of a Pease made of an ounce of the oyntment of Populeon and two drammes of Spiders webs and there to leaue them vntill such time as that the houre and feare of the fit be past or else a Cataplasme made of Sage Rue Greeke Nettle gathered before Sunne-rise of each a handfull Salt and Soot the quantitie of a Walnut it being all stamped with vineger and applyed to the pulset an houre before the fit Some doe greatly approue of a Liniment of Earthwormes boyled with Goose grease to rub the brow and temples of the sicke partie withall before the fit or else to carrie about his necke the hornes of a swift Hart which is a singular remedie For a Quotidian it is good to drinke somewhat before the fit the iuice drawne out of Betonie and Plantaine or to drinke euerie morning a reasonable draught of the decoction made of the root of Smallage Parsley Radishes Sperage leaues of Betonie and Spleenwort red cich Pease and the middle riâ—de of Elder or to steepe in white wine the roots of Danewort and to drinke a small draught thereof an houre before the fit but after that hee must take heed of sleeping or let him drinke euerie day with Wine two leaues of Cinquefoile one in the morning and another at euening as also let him apply vnto his pulses the Cataplasme that wee haue set downe for the Quartane Ague To take away the paine of the Head comming of great heat namely such as befalleth Mowers during the Summer time there must be applyed vpon the browes slices of Gourds or Linnen Clothes dipped in Rose water or the iuice of Plantaine Nightshade Lettuce Purcelane and Vineger of white Wine or let her beat two whites of egges with Rose water and with Flaxe make a Frontlet or stampe bitter Almonds with Veruaine water and apply them vnto the browes or to wash the head in warme water in which hath beene boyled the leaues of Vines and Willowes the flowers of Water-Lillies and Roses and with the same water to wash the feet and legges and if in case the paine be so great as that there is feare that hee should loose his wits let there be applyed vpon the crowne of his head browes and temples a Cataplasme made of the white of an egge Bole-armoniacke Crabbes throughly boyled and Poppie seed with the water of Betonie and Vineger If the Head complaine it selfe of too much Drinke there may be made a Frontlet with wild Time Maiden haire and Roses or receiue and take the fume of the decoction of Coleworts or by and by after the head beginneth to be ill to eat one or two short-started Apples or some bitter Almonds or else to drinke of the shauings of Harts-horne with Fountaine or Riuer water or if you see that your stomacke be not sicke thou mayst take of the haire of the Beast that hath made thee ill and drinke off a good glasse of Wine If the Head become sicke of some great Cold apply and lay to the Head a bag full of Branne Millet and rubbed Salt or of Sage Marierome Betonie Tyme Annise-seed Fennell-seed Bay-berries and Iuniper-berries as hot as you can endure them or else chafe the temples with the iuice of Nightshade oyle of Roses and Vineger To cure the Frensie that commeth of a hot cause you must apply vpon the head of the patient the lungs of a Sheepe newly killed or the whole Gather or some Henne or Pigeon slit along the backe and applyed vnto the same place or rub his browes and all his head ouer with oyle of Roses Vineger and Populeon or with the iuice of Nightshade oyle of Roses and Vineger To awake those which are giuen to sleepe too soundly it is good to make a Frontlet of Sauorie boyled in Vineger or to make a perfume for the patients nosthrils with strong Vineger or seed of Rue or Nigella or feathers of a Partridge or of old Shooe soles or of the hoofes of an Asse or of mans haire or else to apply vpon the browes a Cataplasme of
Mithridate and vpon the right arme the head of a Bat. To cause them to sleepe which cannot well slumber it is good to make a Frontlet with the seed of Poppie Henbane Lettuce and the iuice of Nightshade or the milke of a woman giuing a girle sucke or with the leaues of ground yuâ—e stamped with the white of an egge or put vnder the pillow a Mandrake apple or the greene leaues of Henbane and rub the soles of the feet with the greaâ—e of a Dormouse For the swimming in the Head there is commonly vsed the conserue of the flowers of Betonie or Aqua vitae or the confection called Electuarium Anacardinum To preserue such from the Apoplexie as are subiect vnto it let them drinke in Winter a good spoonefull of Aqua vitae well sugred and let them eat a bit of White bread by and by after or in stead of Aqua vitae let them drinke the Claret water which I will set downe hereafter or of the water of the root of the wild Vine or of the powder of the root thereof continually for the space of a yeare For the Palsie rub the place afflicted with the oyle of Foxes Bayes and Castoreum mixing therewith a little Aqua vitae vse likewise oftentimes the water of Cinnamon and of S. Iohns wort or the conserues of Sage Rosemarie Cowslips Baulâ—â—e and Mithridate make him drie Bathes with the decoction of Lauander Coastmarie Danewort Sage and Marierome To preserue one from the Falling sicknesse otherwise called S. Iohns disease it is a soueraigne thing to drinke for the space of nine dayes a little draught of the iuice of the hearbe Paralysis or Cowsâ—â—ps or of the distilled water of the Linden tree or of Coriander or to vse euerie morning for the space of fortie dayes a powder made of the seed of Pionie and Missletoe of the Oake or of the skull of a Man and more specially of that part of the skull which is neerest vnto the seame of the crowne with neat Wine or with the decoction of Pionie as also to hang about his necke the Missletoe of the Oake or some piece of a mans skull or of the root or seed of male Pionie or of the stone that is found in Swallowes neasts or to weare about his necke or vpon one of his fingers some ring wherein shal be set the bone of the foot of the Oxe called Elam or Alce and that so as that the bone may touch the flesh or bare skin you shall deliuer them that are in that fit if you tickle them and pinch their great toe or rub their lips with mans bloud To take away the rednesse of the Face it is good to wash the face with the decoction of the chaffe of Barley and Oates and to foment it afterward with the iuice of Citrons or else take foure ounces of Peach kernels two ounces of the husked seedes of Gourds bruise them and presse them out strongly to the end they may yeeld their oyle rub or touch with this liquor the pimples or red places To take away the spots of the Face make a composition of the flower of Lupines Goats gall iuice of Limons and verie white Allome touch the spotted places with this oyntment or else make an oyntment with the oyle of bitter Almonds Honey Ireos and Waxe or else rub your face with the bloud of a Cocke Henne or Pigeon or foment it with the water of the flowers of Beanes Orenges or Mulberries For the Kings euill take Leekes with the leaues and roots of the hearbe Patience presse out about some pound of the iuice thereof in which you shall dissolue an ounce of Pellitorie powdred and a scruple of Viridis aeris mixe all verie well together and herewithall you shall daily foment the said disease Hang about your necke the roots of water Betonie and the lesser Plantaine If you cut the foot of a great Witwall or Toad when the Moone is declining and beginneth to ioyne it selfe to the Sunne and that you apply it round about his neck which hath the Kings euill you shall find it verie soueraigne for the said disease The dung of a Cow or Oxe heated vnder the ashes betwixt Vine or Colewort leaues and mingled with Vineger hath a propertie to bring the swelling to ripenesse Or else vse this remedie which is alwayes readie singular good and well approued Take a sufficient quantitie of Nicotiana stampe it in a verie cleane Mortar and apply both the iuice and drossie parts thereof vnto the said tumour together and doe this nine or tenne times The Rheume falling downe vpon the eyes is stayed by a Cataplasme applyed to the browes made of the muscillage of shell-Snailes and corporated with the flower of Frankincense and Aloes well stirred together vntill that the whole become to the thicknesse of Honey For a weake Sight take Fennell Veruaine Clarey Rue Eye-bright and Roses of each a like and distill them all in a Limbecke of this water distilled put three or foure drops in your eyes morning and euening Also the water of young Pies distilled in a Furnace is verie good in like manner the water of rotten Apples putting two or three drops thereof into them It is good for the same disease to take the vapour of the decoction of Fennell Eye-bright and Rue to drinke euerie morning a small draught of Eye-bright wine or to prepare a powder with dried Eye-bright and Sugar to take thereof euerie morning the weight of a French crowne two or three houres before meat There is a stone found within the gall of an Oxe which put into the nosthrils doth maruellously cleare the sight â—o doth the wine made of the root of Maiden haire if it be oft vsed in the morning For the paine of the Eyes it is good to make the decoction of Camomile Melilot and the seed of Fennell in water and white Wine and dipping a foure-fold Linnen Cloth therein and after wringing it well to apply the same oftentimes to the eye or else to lay vpon it womans milke and the white of an egge well beat together The rednesse of the Eyes is amended by the applying of Linnen Clothes or Plegets of Flaxe moistened in the whites of egges well beat together with Rose or Plantaine water or else boyle a sowre and sharpe Apple take the pulpe thereof and mix it with Nurce milke afterward make a little Liniment to be applyed to the red eye-lids In the meane time you may apply to the temples a frontlet made with Prouence Roses or conserue of Roses and other astringent things to the end that the â—heâ—me falling from the braine may be stayed seeing it is the cause of such rednesse Other cause small thinne and daintie slices of Veale or of the necke of an Oxe newly killed to be steeped in womans milke and lay them vpon the eyes laying againe aboue them stupes of Flaxe Some cause little children to
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
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
pure Wheat boyled till it become like pappe with thicke red Wine and apply it vnto the teates vpon plageats as hot as may be endured For belching at the mouth it is good to take fasting a Dredge made of Annise Fennell Caraway and Coriander seed or else to drinke Wine in the morning two or three times and that such as wherein hath beene boyled Bay-berries Annise Coriander and Fennell seed and apply vpon the stomacke a bag full of Rue Wormewood Marierome and Mints For the Hicket it is good to keepe ones breath oftentimes and long to stop both his eares to hold his head awry and his mouth couered and vpward to procure himselfe to neese to labour much to endure thirst to cast cold water in his face which hath the Hicket thereby to cause him to feare Some are of opinion that if he which hath the Hicket doe count and reckon the first saying one or borrowing hee shall haue no moe but that one Against Vomiting take a tost of bread and steepe it in the claret water hereafter described or in the iuice of Mints spread it ouer with the powder of Masticke apply it warme vnto the stomacke renewing it euerie three houres Otherwise take two handfuls of Mints and one of Roses boyle them in Wine take afterward two ounces of tosted bread and let it be well steeped in Wine and afterward compounded with Masticke and the said Mints and Roses make thereof a playster to lay to the stomacke before you goe to meat It is true that if the vomiting be with an ague it will be good to boyle the Mints and Roses and to steepe the tosted bread in vineger In like manner Mints brayed and mingled with oyle of Roses applyed vnto the stomacke is a singular helpe for any kind of vomiting it is good likewise at the end of meat to swallow downe one gulpe of Water or a morsell of Marmalade of Quinces not drinking afterward and in the morning two houres before meat to swallow fiue or six Pepper-cornes whole with Wine or the sirrup of Mints or of Wormewood or greene Ginger preserued It is also good to set cupping Glasses vpon the bottome of the Stomacke or vnder the Nauell and then chiefely when the partie eateth to take rest after meat and to talke or cough any thing at all For the paine of the Stomacke fill a dish with hot ashes sprinkle them with Wine oueâ— them cast a Linnen cloth which may couer all the dish apply this vnto the pained place or else put vnto the stomacke a hot bagge full of fried Salt or else take the crums of a good thicke Loafe and being dipt as it commeth hot out of the Ouen in the Oyle of Camomill and wrapt in a Linnen cloth let it be applyed vnto the paine or else fill a Swines bladder with the decoction of the leaues of Bayes Organiâ— Marierome Mints Time Camomill Calamint Melilote Annise and Fennell seed apply it to the paine warme it againe when it shall be cold or else make a cake with a handfull of Wormewood Mints and Roses kneaded with Rye Leauen and Wine and apply it vnto the stomacke For the obstruction of the Liuer vse a decoction made of Succorie the roots of Parsley Smallage Fennell Dogs grasse Patience Butchers broome Cich pease Capillus Veneris Hoppes and Fumitorie vse-likewise oftentimes the shauings of Iuorie For the heat of the Liuer there is nothing better than to vse Lettuce Sorrell Purcelane Hoppes in pottage and sometimes to drinke the water of the said hearbes fasting or the water of Endiue Against the Iaundise drinke fasting of the dung of Ganders the weight of a French crowne well mingled with white wine for the space of nine dayes or else of the decoction of the leaues and roots of Strawberries or else take Missletoe of the white Thorne gathered before the Sunne rise about a handfull three or foure roots of Parsley bray them all together with white wine let them runne through a linnen cloth or strainer and drinke of this euening and morning a reasonable draught This is a more excellent remedie than many others which notwithstanding women with child must not vse but in place of it you must apply to the wrists and soles of their feet the leaues of Missletoe of the Oake of great Celandine and Horehound the whole being brayed with a little wine and made in forme of a Cataplasme Some commend highly against the Iaundise to take of the wormes of the earth to wash them in white wine and after to drie them and making a powder of them to giue thereof a small spoonefull in white Wine or the decoction of Wormewood or of Horehound or to drinke fasting ones owne vrine certaine dayes or to drinke for the space of eight mornings with white wine fasting fiue trottles of â— Goat Some say that to carrie in the left hand three leaues of wild Rocket doth cure the Iaundise Some also hold that to weare vnder the soles of the feet the leaues of Shepheards purse or of great Celandine next vnto their bare feet doth the like For the Dropsie it is good to make a drinke with the seed of Broome pouned and brayed in white wine or to make a drinke of the iuice of the root of Gladiolus or Asarum with white wine or to drinke fasting his owne vrine for the space of certaine dayes to apply in like manner vnto the moist places a Cataplasme of Cowes dung warme with which as Galen testifieth a Physition of Misia did maruellously heale all manner of Dropsies or to apply vpon the swolne place shell-Snayles aliue not washed but carefully bruised A secret remedie against the Dropsie is to drinke with honied water the powder of Glasse seuen times burned and seuen times quenched in the iuice of Flower-de-luce or white wine For the paine or heauinesse of the Spleene drinke wine wherein hath boyled Scolopendrium Sperage and Hoppes or else drinke oftentimes fasting of the broth of red Coleworts halfe boiled or of the decoction of Romane Wormwood or of Pauls Betonie or of small Centaurie or Smiths Forge-water For the paine of the Collicke there is nothing more soueraigne than to weare about him a Ring or Boxe of siluer in which is inclosed some part of the nauell of an infant newly borne and that the Ring do touch the flesh There is also nothing more singular than to drinke in a pretie draught of white wine the red pill which is to be found in the space and cartilaginous gristles of Walnut kernels dried in the moneth of August and made into powder or to drinke foure or fiue ounces of the oyle of Nuâ—s or of Linseed or of the shells of ripe Nuts or the water of Camomill or the decoction of the seed of Hempe or Wine wherein hath beene steept for the space of tenne or twelue houres the root of Enula campana bruised or the powder of a Stagâ— pizzle drunke
of the Stomacke difficultie of Breathing of making Water and manie others To cause the after-birth to come forth the remedies next aboue deliuered are very good and profitable but aboue the rest it is good to drinke with white Wine or Hippocras warme the powder of Beanes or the flowers of Saffron or the flowers of Marigolds For the Throwes which come after child-birth vnto women you must giue to drinke a spoonefull of the foresaid Claret water or of the water of Peach flowers Nutmeg Carabe and Ambergrise you must make a Cataplasme to apply vnto the belly with the yolkes of egges hard roasted or fried with oyle of Nuts and Iasmines putting thereto of the seeds of Aâ—â—â—se and Cummin powdred the flower of Beanes fresh Butter and oyle of Rue and Dill. If the Matrix after child-birth be out of frame it is good to apply vnto the belly a Cataplasme made of Cowes Sheepes or Goats dung adding thereto the seeds of Cummin Fennell Anniâ—e and Parsley with a quantitie of very good wine and for want of this Cataplasme the belly may be couered all ouer with the kawle of a newslaughtered Sheepe or Goat as also to haue a dish of the Plane tree or a test of earth and after you haue rubbed the edges of the said test or earthen drinking-pot with a head of Garlicke to apply it vnto the Nauell For the Rupture otherwise called the falling of the guts downe into the flanke it is good to apply vnto the place a Cataplasme made of the flower of Beanes and thâ— lees of white Wine or a Cataplasme made of the root of the great and small Comfrey and of stone-Pitch with a little Masticke or double linnen clothes dipped in the iuice or liquor which commeth out of the small fruit of the Elme and vpon this Cataplasme to weare a Trusse It is good also to drinke for the space of nine dayes a drinke prepared of the iuice of the roots of Salomons feale and female Feâ—â—â— the â—eaveâ— of Bugle and Sanicle and this to the quantitie of a small draught Or else 〈◊〉 in the Ouen in a pot well luted red Snayles make them into powder and 〈◊〉 of this powder for the space of fifteene dayes or longer if need be with such 〈◊〉 is made for little infants or with pottage if they be past the Teat For them 〈◊〉 more daintie and delicate you shall distill the said Snayles in Maries Bath and 〈◊〉 of the distilled water to drinke the same space of time or else make a powder of 〈◊〉 mosse of the blacke Thorne drinke of it with thicke red wine the weight of a 〈◊〉 crowne euerie morning applying in the meane time a certaine pap or thicke 〈◊〉 substance such as is to be had in the Paper-Mills and tye vpon it a Trusse For paine in 〈◊〉 feet and hands boyle a good handfull of Mugwort in a sufficient quantitie of 〈◊〉 Oliue vnto the spending of the third part make thereof an Oyntment for the 〈◊〉 place Giue also to drinke the weight of a French crowne of the seeds of 〈◊〉 with the decoction of one of the hearbes called Arthritica For the Sciatica you 〈…〉 to the grieued place a Cataplasme made of the crummes of Citizens bread 〈◊〉 or boyled in Cow or Sheepes milke putting thereto two yolkes of egges and a 〈◊〉 little Saffron otherwise there must be prouided a Cataplasme of the roots of 〈◊〉 and Holyhocks the leaues of March Violets and of Mallowes the flowers of â—â—â—momill and Melilote all boyled in the water-broth of Tripes after washt and wrougâ—â—â—ogether with yolks of egges flower of Liâ—seed Hogges greaâ—e and oyle of Camomill 〈◊〉 else and more easily you must make a Cataplasme with Cowes dung flower of Beaneâ— Branne Wheat Cummin seed all beat and made into a mash with honied vineger it is true that if the grieued part doe grow vnto a whitish colour and be much puffed vp it will be good to adde vnto the former Cataplasmes stone-Pitch and a little Brimstone It will be good also to draw the iuice of Danewoâ—t of Elder and Iuie and to boyle them afterward with oyle of Rue and Wormes and with a little Wax to make a Limment A Cataplasme made of the dung of an Oxe or a Cow and wrapt in the leaues of the Vine or of Coleworts and heated among the embers And in case you would draw out of the vttermosâ— part vnder the skinne that which is setled in the inner places of the ioints then apply this Cataplasme made of the dung of Stock-doues or House-doues an ounce of Mustard and Cresses seed of each two drammes oyle of old Tyles an ounce mixe all these very well together For the shaking of the parts of the bodie vse a long time the decoction of one of the hearbes Arthriticae called 〈◊〉 and Sage eat also oftentimes of Pine Apples For Sinewes oppressed take the ripe seed of Danewort put it in a violl halfe full fill it vp with oyle Oliue stop it verie close and let it boyle foure and twentie houres in a Posnet full of hot water and as oft as the hot water shall be boyled away you must put other in place of it all the time of the foure and twentie houres which being expired take away the said violl of water and set it in a dunghill tenne whole dayes You may also make oyle of Danewort for the same purpose fill an earthen vessell well leeded to the halfe with the iuice of the leaues of Danewort and powre thereupon so much of oyle Oliue set this vessell well stopt with paste in an Ouen after the bread is drawne there let it stand till the iuice be wasted keepe this Oyle for Sinewes that are cold and benummed Or more easily apply vnto the place the dung of an Oxe or a Cow fried with strong vineger or the oyle of Acornes or the gumme of the wild Peare-tree softened with Capons greaâ—e or the oyle of Linden or Iesamine tree For the prickings of Sinewes take Snayles with their shells bruise them and adde thereto a little of the flying dust that is to be gathered vpon the walls of the Mill-house and apply it to the place pricked or else rub it with the oyle of Wormes For Sinewes that are pained take raw Wormes of the earth bray them and lay them hastily and with speed vnto the benummed sinewes Or else infuse in the Sunne the flowers of Elder in the oyle of Nuts and rub therewith the pained sinew 〈…〉 and chafe the fame with the oyle of Balsam For all other sorts of paines in the ioynts it is good to make an emplaister 〈…〉 iuice of red Coleworts and Danewort the flower of Beanes flowers of 〈◊〉 and Roses made in powder and to apply them vnto the pained place Other 〈…〉 in thinne shauings the root of the great Comfrey whiles it is yet greene and 〈…〉 pluckt vp our of the earth spread that which you haue
shaued or scrap 〈…〉 a linnen cloth in manner of a Cataplasme and apply it vnto the pained 〈◊〉 Otherwise take the roots and leaues of Danewort the leaues of Scabious 〈◊〉 Coâ—â—frey and wild Sage boyle all together in wine after let it passe 〈…〉 put thereto oyle of Spike Aqua vitae and the oyle of Neats 〈…〉 take a very fat Goose puld and the garbage taken cleane out after 〈◊〉 her with 〈◊〉 that are well liking and chopped verie small with common 〈◊〉 and roasted at a small fire and looke what droppeth forth let be reserued for 〈◊〉 for the grieued place Some likewise apply for the paines of the ioints 〈◊〉 whelpes vpon the pained places Galen saith That hee was wont to softer 〈◊〉 such hardnesse as is wont to happen about the knees by applying vnto 〈…〉 Cheese all mouldie stamped with the broth wherein a salt Gammon of 〈◊〉 hath been boyled To take away the Swellings procured of Wind you must take fried salt and 〈◊〉 it betwixt two Linnens vpon the Swelling or apply a Cataplasme made of the 〈◊〉 of white Wine the branne of 〈◊〉 and new Oxe dung For such Swellings as are 〈◊〉 make a Cataplasme with the leaues and flowers of Violets flowers of Heâ—â—ane leaues of Nightshade flowers of Camomill and Meliloâ—e all boyled in wine and water strayned through a Searce and applyed vnto the aking place Or else draw the iuice of Houseleeke with a little red Wine and the flower of Barley make an emplayster for the place The dung of Goâ—â—â— hath power to wast spend and consume the hard Swellings how hardly soeuer resolued and wasted especially the old hard Swellings about the Knees mingling the same with Barley flower and water and vineger in forme of a Cataplasme To ripen an Impostume apply vnto it the dung of Goslings which haue 〈◊〉 kept from meat three whole dayes together and after fed with the gobbers of a fresh Eâ—â—e It is good also to apply raw Wheat champed or chawed a long time A Cataplasme made of the leaues and roots of Mallowes Holihocks Onions Lillies crumâ— of white bread all â—od together and after strayned through a Colander adding thereto the volke of an Egge and a little Saffâ—on It is true that if the Aâ—ostâ—me be very cold there may be added to the decoction of the Cataplasme abouesaid the roots of Elacampane Danewort Lilâ—â—es and Brionie flowers of Camomill and Melilot Oâ—ons and Wheat Leauens To ripen a Naile otherwise called a Felloâ— or Cats-haire take raw Wheat a long time chawed or the flower of Wheat the yolke of an Egge Honey and Hogges grease after heat them all together and make a plaister to lay to the sore or else lay vpon it Sheepes dung steept in vineger if in 〈◊〉 you mind to soften and resolue it For Tetters you must vse the iuice of Purcelane Celandine Plantain Nightshaâ—â—eâ— and Limons and if this medicine appeare not to be strong ynough it will be good to mixe some red Tartar amongst and with this composition to rub the spotted places Otherwise infuse for the space of a whole day in strong white vineger the rooâ— of hearbe Patience cut into shiuers rub the place where the Tetter is with one of the shiuers three or foure times a day Or else boyle tenne graines of Sublimate and halfe a dramme of Aloes in equall quantitie of Plantaine and Nightshade water vnto the consumption of the one halfe Or else steepe the powder of a Slaâ—e in very good vineger with salt and rub the place Otherwise take the gumme of Cherrie trâ—e a verie little Brimstone with twice so much salt as Brimstone steepe all together in the strongest vineger you can get and with this composition rub the spotted places Or else rub the place with your fasting spettle or with the guâ—â—â— that groweth about the Vine but before this you must rub them with Salt Nitre or else with the hearbe Nicotiana applying both drosse and iuice together vnto the place To take away the markes and pits of the small pocks take an ounce of Oyle or of the flowers of S. Iohns wort halfe an ounce of Venice Turpentine as much of Sperma coeti melt it all vpon the fire in a dish of earth well glased when it beginneth to boyle and to swell vpward take it from the fire and let it coole rub and chafe the places of blacke spots with this oyntment and continue it so long as till the pits be filled vp For Vlcers and Apostemes which happen about the Nailes lay vpon the soare a little worme which is found in the head of the Tasell when it is drie For hard Swellings take Mallowes Holyhocks the roots of Lillies Pellitorie the leaues of white Mullein seed of Line and Holyhocks flowers of Camomill and Melilot let all be boyled in equall portions of water wine and vineger after passe them through a Colander adding thereto the flower of Barley and Beanes the powder of Camomill and Roses Hennes grease and fresh and new Butter make a playster to lay to the soare Likewise it shall be good to lay hot thereunto a Cataplasme made of the drosse of Bee-hiues dissolued in white wine and fried in a Frying panne For such at are fallen from on high giue the weight of halfe a French crowne of this powder with good wine Mummia Tormentill Rhaponticke Sperma coeti of each a dramme or else giue the weight of a French crowne of the powder of the seed of Garden-Cresses of Mummia of the seed of Houseleeke prepared and Sugar Candie For a greene wound you must take Garden Baulme the great and small Comfrey and a little salt poune them all together and apply them vpon the wound It is good also to drop into the wound the iuice of Nicotian or for the more profitable vse thereof to apply both the drosse as also the iuice thereof stamped and to bind vp the wound by and by and assure your selfe that within three dayes it will be recouered Otherwise take the Elme apples the flowers of S. Iohns wort and of Rosemarie the knops or buttons of Roses put all together in a glasse-bottle full of oyle Oliue stop the bottle diligently and set it to the Sunne so long as till all be so farre consumed as that it may seeme to be rotten afterward let it runne through a linnen cloth diuers times and then keepe it in a violl to drop into wounds The readiest and most soueraigne remedie is the iuice of Nicotiana and the drosse or substance likewise and also the oyntment made thereof which wee will handle hereafter viz. in the seuentie six chapter of the second Booke This oyntment is very singular Take Veruaine Agrimoniâ— Beâ—onie and Pimpernell of each a handfull wash them diligently and being washed swing them well stampe them together in a mortar being stamped put them in an earthen vessell well glased with seuen pints of white wine to boyle till halfe
that they will happen about tenne moneths after which is the iust time of their going with Calfe to calue and that being at such time as new grasse doth draw on it will be an occasion of greatly encreasing their milke and vpon this occasion also their Calues shall be a great deale the better fed To the end they may hold bulling the better you must see that at such time they be kept bare and leane for so they will hold a great dealâ— better On the contrarie a good Bull for breed must be fat well set together and well meated hauing for two moneths space before beene fed with Barley and Fâ—â—ches He must also be chosen more long than high of a red haire large betwixt the shoulders strong legged round trussed and bodied broad breasted short 〈◊〉 broad browed fierce countenanced terrible to fight blacke eyes short hornes long tayle and full of haire But in England and other places they neuer vse to feed their horned Cattell with Corne for they find it of small or no profit Grasse or Hay being euer sufficient and though in France the red colour be euer most preferred yet as Serres also affirmeth the blacke is fully as excellent for the red exceedeth but 〈◊〉 prouing an extraordinarie vertue in the milke but the blacke is euer the hardest best flesht best â—allowed and hath the strongest hyde And if it happen that the Cow refuse the Bull or the Bull her they must be brought to haue a desire the one to the other by holding neere their nosthrils the tayle of a Hart burned or else vsing somâ— other composition whereof we will speake in the Treatise of Horses During the time of their going with Calfe they must be kept from leaping of Ditches as 〈◊〉 from leaping of Hedges or Bushes and a little before the time that they doe calue to feed them in the house or yard adioyning to the house and that with good Prouâ—â—der or Blossomes not milking them at all for the milke that they haue then cannot be but naught and becomâ—neth hard as a stone When they haue calued they may not be milked to make any Butter or Cheese vntill two moneths be past after which timâ— you shall send them againe to their pasture not suffering their Calues to sucke them any longer except it be at night when they returne from Pasture so long as they feed vpon fresh Prouander which you shall haue in readinesse for them and in the morâ—ing before you send them to Pasture In what state soeuer they be you shall not let them drinke aboue twice a day in Summer and once in Winter and that not of Riuer or Floud water but of some water which is waâ—me as Raine water Fenne or Well water hauing beene drawne a long time before for Well water by reason of the coldnesse might somewhat hurt them It is true that the Cow will not refuse any water that is without fault so that it be cleare for she loueth cleare water especially as the Horse on the contrarie that which is puddly and troubled being a signe of his goodnesse if so he â—umble the water with his foot before he drinke And as for â— Calues newly calued you must leaue them with good litter of fresh straw vntill such â— time as she haue licked cleansed and wiped them and for some fiue or six daies after â— for the being of the Cow with the Calfe doth heat and settle the Calfe After such â— time you shall put it by it selfe in some Shed prouiding it good Litter and renewing â— the same oftentimes and thence you shall bring them forth when you would haue them sucke and carrie them thither backe againe so soone as they haue sucked And if you see eyther that they will not sucke or that being willing to sucke they can doe nothing but offer to take the paps without sucking any thing you shall looke vnder the tongue if they haue not the Barbes which is a whitâ—sh fleshinesse growing vnder the tongue almost after the manner of the Pip which and if it be so you shall take away gently without slaying the tongue with little nipping Pincers washing the place afterward either with red Wine of it selfe or with the infusion of Salt and Garlicke stamped together for this disease will cause them to languish vnto death by keeping them from sucking Let the huswife also be diligent in taking away the Lice that may breed vpon Calues and make them languish and thrine nothing at all as doth also the Scab when they haue it and this is to be knowne by their skins if they become hard and stiffe after the manner of little ridges and that stroaking your hand along you feele the skin hackt and rough like a File and the haire staring and standing vpright For the healing of such scabs she shall rub them with Butter or with Oyle of the setlings of the Lampe all ouer the bodie where the scab is seized But as it is a great deale better to preuent diseases than to cure them the huswife shall cut off all entrance from these two annoyances if she cause to be rubd with the wispes of straw vnbound her Calues twice a day if she suffer not their pisse to stand in puddles vnder them if she see that they be kept with fresh Litter and drie causing their dung to be carefully cast out from among their Litter But to returne to the keeping and ordering of Kine the huswife shall appoint times for the milking of them as that they be milkt euening and morning at a conuenient houre and when they be at red That the Milke be strained so soone as it is taken and that Butteâ— be chernd with leysure but not any losse that the Cheese be well crasht prest and freed from their Whey and especially that her Pots kneading Troughs Strainers Slices and Cheâ—se presses and other implements seruing for the Dairie be kept neat and cleane and that none of her maids haue any thing to doe with either the Butter or Cheese when they haue their termes In the morning before going to field she shall cause the Calues to be gelded and that before they be two yeares old and not after for Calues grow the more when they are gelded in the time of their growth because thereby their bodies are made the more moist When they are gelded in respect of their paine and griefe there shal be giuen them Hay small shredded and mingled with Branne vntill they be come againe to their former stomackes and appetites They must not be gelded either when it is verie hot or cold or in the old of the Moone Being more than three yeares old they shall be put to the Neat-heard to begin to prepare them for the Draught and likewise she shall deliuer him her Kiâ—e with Calfe and those which after nine yeares doe not bring forth any more Calues for yet they may serue to draw in the
Runnet is the small Cheeslep bagge or stomacke of a young Calfe not aboue three weekes or a moneth old well washt salted cleansed and seasoned with Cloues Mace and a little Nutmeg and so kept in a close pot with Bryne and so vsed according as occasion serueth The pot in which the milke is must not be without some quantitie of heat for to keepe it warme and yet notwithstanding it must not come neere vnto the fire as it may not stand farre off And when it is curded and gathered together it must be put presently into slices tormes or fats for it is profitable that the Whay should run out and separate it selfe from the Curd But chiefely and aboue all other things it is required that the maidens which shall meddle with the making of Cheese should be cleanly fâ—t for the purpose their sleeues from about their hands and armes folded vp and aboue all farre from being troubled with their termes In like sort the people of the Countrey of Auergnac which make great reckoning of their Cheese doe chuse the young children that are but of foureteene yeares of age and those proper neat and handsomely trimâ—ed vp not hauing scabbed or scurâ—e hands neither yet of an vntemperate heat for they thinke and persuade themselues that such filthinesse of the hands doth hinder the full curding and ioyning together of the Cheese and so doth make them full of eies If she determine to drie harden and keepe them long she shall the more carefully looke to the strayning forth of the Whay and cleare Milke and after to set 〈◊〉 in rowes vpon 〈◊〉 Lattises or Cheese-heighâ—â— fit for the same and that withall it be in a cellar or in some darke and coole place or else to take them vp into some high place hauing store of aire prouided alwayes that the Sunne haue 〈◊〉 power ouer the Cheese She shall shift them euerie day vntill about the fourth or fifth day at which time they will begin to cast a slowre as though it were the flowre of meale and then shee shall cast a little small salt vpon them The next morning shee shall turne the other side and doe the like therewith after she shall turne them euery day and if need be make them cleane on both sides and about the edges with a rebated knife made of purpose such a one as will not cut After some time when 〈◊〉 knoweth that they are somewhat drie shee shall put them in another place as vpon boords layd as it were vpon ladders she shall cleanse and scrape them oft and keepe her boords cleane also and if by striuing to keepe them long they become hard and bitter she shall couer them ouer in Grauell or in Barly flower or in Cich-pease or else she shall couer them with the leaues of Dragons which likewise doe keepe them from being eaten of Mites and that they doe not become mouldie And in case that wormes doe eat them shee shall take away this vermine and annoint them with oyle of Linseed or the drossie parts of the same which will preserue them singularly 〈◊〉 or else shee shall put them in a great heape of Millet corne or Linseed which will keepe them fresh and coole in the hotest times and hot in the coldest times And seeing the deepest point of skill about Cheese is to bestow them so as that they may best mellow she shall bring them together in the end and put them in presses the clothes taken out and set neere the walls of cellars vnder the ground vpon small boordâ— hauing moistened them before with oyle Oliue or Linseed and vineger mixt together She shall iudge that for good Cheese which is fat and heauie the meat of it close and well compact of colour somewhat yellowish sweet to â—ast pleasant to smell and nothing mouldie neither yet full of mites or wormes and which is made of pure Cowes milke without mixing any sheepes milke therewith for it maketh the Cheesâ— lesse sauorie and more whitish It is true indeed that it may be made to looke yellow some Saffron mixt therewithall as is vsuall amongst the inhabitants of Poictou An old Cheese all mouldie brayed and mixed with the decoction of a salt gammon of Bacon and applyed in forme of a Cataplasme doth soften all the hard swellingâ— of the knees CHAP. XV. Of Hennes AS concerning the ordering of Pullen which is the chiefest thing that a good Huswife is to regard there must care be had that the Henne-house be euerie day made cleane euen so soone as the Pullen be out and the dung pâ—t aside for the fatting of the Medowes The Baskets for them to lay in oftentimes shaken vp and refresht with new straw and neasts and their Pearches and Ladders scraped euerie weeke The roofe or vpper part of the house shut in euerie night at Sunne-set for feare of Fulmers and opened euerie morning at Sunne-rise Their Water-pots to let them drinke at must be kept cleane and filled with cleaâ—â— water euerie day and that twice in Winter and thrice in Summer Let their water be cleare alwayes least otherwise it cause them to haue the Pip which thing happeneth as soone vnto them of the filthinesse of their water as of the want of it Let her 〈◊〉 to be cast out vpon the dunghill oftentimes fresh straw right ouer-against the Barâ—â— where the Pullen vse to scrabble and neere vnto the same place let her cause to be put sand dust or ashes to procure them the pleasure of dusting themselues in the Sunne and pruning of their feathers Let her cause to be remoued farre from them the residence of wine or drosse of the Presse of whatsoeuer fruits and from the place of their haunt for such things keepe them from laying And it further behoueth her to haue this care as to see that throughout all the Henne-house there be neither Lath broken nor any place of the walls hauing any Lome fallen either without or within or any sheeâ— of Lead lifted vp or raised thereby to preuent the danger of Caâ—s Foxes Weasels Polecaâ—s Fulmers and other beasts giuen to rauin abroad in the night as also the Kite Hen-harrow and Owle which sometimes will not let to swap into the very Brood-house to catch and carrie away the Chickens And to the end you may not lose any of them you must cut off the great feathers of one wing from such as vse oftentimes to flye ouer walls that so also by this meanes you may keepe them out of your Gardens for they would take it vp for a custome and it would keepe them from laying And for a surer preuention of the foresaid mischiefes ouer and aboue that which hath beene said for it is not good to clip the wings of Cocks or Capons you must fasten and set rowes of thorne faggots vpon the tops of the walls of the said Gardens and all other places elsewhere The Brood-house shall be
of an egge so long as till it be hard therewith and so to make this to serue being fashioned like a shell for her neast or else to make an egge of Alablaster or Fullers earth and to put it in her neast and to leaue her no more but that only eggâ— after she hath laid Vnto a young Henne which falleth to clocking you must take one of her small feathers and thrust it through her nosthrils for it is not for a young Henne to doe any thing but lay egges and for the old to sit Our Huswiues in that point too seuere and iniurious doe plucke away all their feathers from vnder their wings euen all ouer their bellies doe therewithall cast them into the water to coolâ— their heaâ— withall or else they keepe them faâ—ting foure dayes together in a Chickâ—â— Cowpe And if you be not disposed to keepe a Henne to brood you must by and by or within two daies after that she hath brought forth her young let her forth again to haue the companie of Cocks to the end she may forget them and begin againe to layâ— and therewithall to rub the pulled belly of a great and fat Capon and one that is young with stinging Nettles and after to deliuer him the Chickens to brood and lead The Henne is subiect to the spots of the eyes when she is old to the rheume and distilling of watrie humors at her nosthrils by hauing taken cold or hauing drunke frozen water or at least such as was too cold or by reason of the Henne-house being left open in the night or by hauing rousted vpon the trees in the open aire or finally by not hauing found the house open or some other couert to runne vnder in the time of raine Vnto the loosenesse of the belly when their meat is too thinne or when they haue eaten some hearbes apt to worke the same or when the Henne-house hath beene open all night Vnto the Pip of the tongue either for want of drinke or for drinking troubled and filthie water To fleas and vermine when they sit or when they haue not wherein to tumble and roule or to make themselues cleane or when their dung is let to continue a long time together in the house And to the bitings of venimous Beasts which haunt the dunghill and old walls as the Scorpion Snake Spider Shrew Lizards and Newâ—es of the wall For the scab and inflammation of the eyes you must bath them in the water of Purcelane or in Womans milke and for the spots you must rub the eye with Sal Ammoniack Cummin and Honey brayed together in a Mortar and that as much of the one as of the other except you haue the skill to take them vp or to cause them to be taken and lifted vp with a needle For the rheume you must put a feather crosse their nosthrils and waâ—me their water and sometimes chafe their feet especially little and yong Pulleâ—s which are wont to be wrapt in cloth a certaine time for the same or else in feathers and then put into a pot and set in a warme Ouen or neere vnto some fire in some fit and conuenient place And if the rheume or matter of the stuffing of their nosthrils be setled in some place as vnder the eyes or towards their bill you must launce the impostume gently and giue passage for that to come forth which is therein contained and put in place a little brayed salt For the loosenesse of the belly some make them meâ—t of the husks of Barly steept in wine and incorporated with waxe and some doe mingle with their water the decoction of a Pomegranate or Quinces And if that Pullein be costiue especially the younger sort they are prouoked with a wild oat and some vse to pull off the feathers of their rumpe and vpon the inside of their thighs to the end that their dung may not be long detained and kept within their bodies because that so it might stop the passage and as for Hennes it is sufficient to put honey into their water by themselues For the Pip some vse to wash their bill with oyle wherein hath steept a cloue of Garlick and some make them to eat stauesacre amongst their meat and for to cure the younger sort some put them in a sieue made to dresse Fetches or Darnell perfume them with Pennyryall Organie Hysope and Line and some doe hold the head of the Pullet ouer the fume the bill gaping and in case of extremitie to take it quite away from them some doe vse to open their bill draw out their tongue verie gently and softly and after with their naile raise the higher part and draw downe to the end or lowest part thereof the white which is seene to grow vpon the top of the tongue and after it is raised vp and rooted out without any breaking of skin they rub the tongue with spettle or with a little vineger or else they touch it with a bruised cloue of Garlicke For fleas and vermine they must be washed in wine wherein hath beene boyled Cummin and Sâ—auesacre or else in water wherein haue boyled wild Lupines Against the biting of venimous Beasts you must annoiâ— the place with oyle of Scorpionâ— and apply vpon it some Mithridate and further cast some small quantitie of â—reacle into their water-pot and cause them to drinke For the danger of Beasts especially of Cats and Fulmers which come in the night time vnto the Henne-house to eat the Hennes and egges old Writers do giue counsell to cast at the entrie of the dore and to scatter thereabouts bunches of Rue as also to put some tender sprouts of the same vnder the wings of the fowle or else to besmeâ—â—â— about the walls of the Henne-house and round about the window the gall of a Caâ— or of a Foxe Furthermore to keepe Pulleine from Foxes that they doe not eat them it is good now and then to mingle amongst their meat the flesh of a Foxe sodden and shret into verie small pieces for as some say their flesh doth keepe and retayne a certaine smell thereof which is the cause that Foxes dare not come neere vnto them Hennes begin to lay in Februarie and March and some of them in those moneths being part of their first yeare They which begin to lay at a yeare and a halfe or 〈◊〉 two yeres are better to be liked and then they must be verie well fed and that some times with Oats and Fenugreeke for to heat them And if you be desirous that they should lay great egges for commonly the fattest Hennes lay the smallest egges 〈◊〉 and temper Fullers earth among their meat or else put powned Bricke among Brain and temper thâ—m together with a little wine and water and make them an ordinarie meat thereof or else make them all their meat of Barley halfe boyled with Fetches and Milleâ—
partie that should feed them And in Italie vnto this day they vse in places neere vnto the Sea shore to bring vp Peacocks in Islets somewhat neere vnto the Sea that so they may preuent such harme as the Foxe might otherwise doe them which was also the drift why our auncient predecessors tooke the same course but wee which make not so great account of them are content to keepe them in some roome ouer the Hennes euen in the highest part of the Henne-house for they loue to rowst on high and in an open ayre sitting verie often for that cause vpon trees but wee prouide them some place below whither to repaire in the day time This place must be kept verie cleane and looked diligently vnto euen as the Henne-house for this bird is subiect vnto the same inconueniences and diseases that Hennes be and must haue the same remedies administred vnto them The place of their abode and haunt must be strewed with Straw or greene Grasse for the Hennes doe lay but seldome sitting downe low as is manifest in that her egges are found oftentimes dropt downe from her vnder the Pearch and this happeneth by their falling from her as shee is asleepe These birds bring foorth verie well after they be three yeares old but before nothing or verie little The Pea-henne hath three seuerall times or seasons of laying in the yeare but she that is set hath but one and passeth ouer her other times in hatching and leading of her young ones She beginneth her first laying time at mid Februarie and layeth fiue egges one after another at the second she layeth foure or three and at the third three or two If the Cock and the Henne tread not you must bring them to it by such food and meat as wil set them in heat as with Beans rosted in hot ashes And to know when the Cocke is in the pride or heat you need no other signe than his viewing of himselfe and couering of his whole bodie with the feathers of his tayle and then we say he wheeleth When the Pea-henne sitteth she withdraweth and hideth herselfe from the Cock in the most secret place she possibly can for he ceaseth not to seeke her by reason of his excessiue rankenesse and lustinesse of nature and if he find her he beateth her to cause her to rise from off her egges and then breaketh them If while shee â—itteth shee be couered with a white Linnen cloth shee will bring forth Chickens all white and not of the colour of the Vine bud And to that end you may shut her vp in Cowpes or Houses ouer-layd or garnished with some white Cloth or Paintrie to the end that whatsoeuer shee looketh vpon while shee sitteth may be of a white colour At the end of thirtie dayes when the young ones are hatched and the Henne diligently fed in the place where shee did sit them as wee haue said of the Henne she must be put vnder a Cowpe in some place where the Cocke cannot come for hee hateth and hurteth his young ones vntill they be growne to haue a coppell vpon their heads and at such time as this is growing out of them they must be kept verie warme for then they be verie sicke and for the most part die You must feed the young ones the first day with Barly meale tempered with wine in manner of thicke pottage and for the thickening of it some put thereto soft Cheese well kneaded pressed and purged from Whay for Whay will hurt them greatly Sometimes they must haue Grashoppers giuen them their feet pluckt away Weesels Spiders and Flies for their Physicke for they driue away vermine naâ—rally so that there is scarce any found where they haunt After six moneths they eat boyled Barly as the dam doth and are suffered to runne abroad but euen then they must be kept from cold and raine for they chirpe and hang the wing by and by especially in this Countrey where they are hard to bring vp if they be not hatched by mid Iune for when Autumne doth find them verie young they doe neuer hold out Winter They which will haue the Pea-hennes to hold their three seuerall times of laying must set their first egges vnder Hennes that are great well gouerned and old and that in the beginning of the growth of the Moone that so the Pea-hennes may hold on their seuerall courses of laying And as wee haue alreadie said in the feeding of Hennes there must be put vnder the Hennes some fiue of the Pea-hennes and nine of her owne after the tenth day the nine Henne egges shall be taken away and other nine put in their place by this meanes you shall find by the end of thirtie daies that all will be hatched together And thus you shall vse manie Hennes at one and the same time And seeing the Pea-hennes egge for the greatnesse of it cannot be well turned by the Henne you shall turne it your selfe verie softly at such time as the Henne is a feeding and marke with ynke the place you leaue vppermost that so you may know thereby whether the Henne doe turne them or no for else you might possibly lose your time and labour and when all are hatched giue all the Chickens to one onely Henne and the young Pea-chickens to a Pea-henne and see that the Henne leading her brood do not haunt where the Pea-henne and her Chickens do come for so she would leaue her owne for the disdaine and iealousie she conceiueth in seeing the fairenesse and greatnesse of the others Peacocks are verie sicke when they moult and then they must be heartened with Honey Wheat Oates and Horse-beanes They are verie hot in the Dog-dayes so that then you must not let them want fresh and coole water and euerie Cock would haue fiue or six Hennes for change for he is grieued at them that are readie to lay and faileth not if he can to breake their egges The flesh of Peacocks is melancholike and of hard digestion but to make it tender you must kill your Peacocke in Summer a day before you eat him and in Winter foure daies and hang some heauie thing to his legges or else tye him vpon some figge-tree staffe because the wood of the figge-tree hath vertue to make flesh tender that is tough and hard The rosted flesh of a Peacock is well kept a whole moneth and looseth nothing either of his smell or good rellish The dung of Peacockes is verie soueraigne against the diseases of the eyes if it may be found but the Peacock so much enuieth the good of man that he eateth his owne dung for feare that any man should find it CHAP. XX. Of Indian Hennes WHosoeuer he was that brought vs these birds from the Island of India lately discouered by the Spaniards and Portugalls whether wee call them Cockes or Peacockes of India hath more fitted and prouided for the tooth than for any profit For they may
she conceiueth at the onely voice or â—light or breathing of the Cocke The meat that they most delight in is Millet â—nd Pannicke The egges of Partridges often eaten doe bring fruitfulnesse vnto barren women â—nd great store of milke vnto Nurces The gall of a Partridge doth cleare the sight â—nd mixt in equall quantitie with honey doth heale the bruises of the eyes the bloud â—f Partridges hath the like vertue Quailes being birds liuing altogether vpon the earth rather than in the aire doe â—ot make or build themselues anie Neasts anie more than all other birds which are â—eauie and cannot so well flie They be verie fierce and in that respect they are not â—ccustomed to haue either so much scope or light as other birds Likewise wee see â—hat they are wont to haue their Coupe couered with nets or skins least in flying vp â—n high and rising with some boisterousnesse they should beat themselues to death Some prouide them Meat-pots and Water-pots apart that is to euerie bird his owne â—rouision and diet They loue greene Corne and Wheat and Mustard seed is their â—hiefe and principall feeding They eat in those Countries whereinto they go being â—lsewhere than in this our Countrey great quantitie of Hellebore And this is the â—cause why Didimus saith that their flesh is laxatiue and that it doth procure the turning sicknesse and headach that it causeth the falling sicknesse conuulsion and distension of the Muscles and for that cause that they ought to be stuffed with Millet or boyled therein or else if anie should find themselues ill after them for to drinke the decoction of Millet or of Mittle tree berries and it will be good also to giue the same to Quailes to eat The Cockes are nothing lesse hot than the Partridge The Henne so soone as she hath layd her egges sitteth them and by and by after the hath hatched her young ones she draweth them into some other place to the end that such as goe about to take them may not find their place They be birds vsing to flocke together and they goe away at Spring time and returne in Winter and in the beginning of Autumne Thrushes are not naturally breeding in this Countrey as being an excessiue cold place and hardly at anie time doe they endure this aire and therefore it were but foolishnesse to goe about to fat them here This bird is addicted to hot Countries as also to such places as where there are great store of Oliue trees for they doe greatly delight in Oliues and grow fat at such season as they grow ripe It is a bird also giuen to make great hauocke and spoyle for the Thrushes doe poure downe themselues vpon the Oliue trees in great flights and hauing eaten their full they also carrie away at their departure one in their bill and one in their clawes after the manner of men of Warre They are found also and made fat in the mountaine and hillie Countries but it is in Winter time for they gather fat and fill themselues in cold weather if it be anie whit moderate The men of old and ancient time did much esteeme them and sold them in the time of the Romanes for tenne Sous a peece Thus also to this day doe the Italians and Spaniards and in this our owne Countrey those of Lyons Prouence and Auuergnac but they are not so great on this side the mountaines as they are beyond This bird is more sullen than anie of the afore named and dieth shortly after she is taken if she be carried out of her ordinarie ayre or if she be not put presently amongst other old tame ones They must haue their meat cast them vpon a verie cleane floore and farre from their Perches and some cast them dried figges stamped with the flower of meale and that so much as that there may something remaine more than they can eat And sometimes for change of diet they may haue cast them the fruit of Masticke or Mulberrie tree or the berries of Iuie and wild Oliue trees and yet notwithstanding their meat-pots must alwaies be full of Millet for this is their chiefe meat Againe you must see them prouided of cleare water as well as other birdâ— afore named CHAP. XXII Of the Doue-house THe profit that commeth of the keeping of a Doue-house is nothing lesse than that of the keeping of a Hen-house especially in respect of the selling of young ones and others which euerie yeare increase inâ—â—merably for there are some Farmers which sell at euerie flight two hundred and three hundred paire vnto the Victuallers The care to be had aboâ—â— them is not so great as that about other birds neither the cost so great in as much as they get their owne liuings the most part of the yeare and in that they lay sixe or seuen times a yeare two egges a peece yea and oftener and greater if you change the young House-doues Pigeons with those of the Cote after that they be once eight daies old to the end they may accompanie the Cocke Pigeons which goe by themselues without anie Matches but this must be done so cunningly as that the dams doe not perceiue it It is true that this bird is of great charges and wâ—steth much in respect of grounds and for this cause there is no ground Pigeon-house allowed but to such as be Lords in see simple neither yet verie oft anie Dofeu-houses in vpper roomes except it be to such as haue a competent quantitie of arable ground Let vs then prepare to our good liking and for the ease of the Huswife a ground Doue-house out of the noise of folkes the dashing of Trees one against another and the roaring of Waters and let it be set in a place somewhat raised or else let vs build it right in the middest of the base Court which is the place of our Countrey house before in this Booke appointed and that after the fashion of a stone Tower made for a Wind-mill or somewhat neerely resembling it but let it be distant flight or two from anie water to the end that the old Pigeon may warme that which shee bringeth for to giue to her young ones For it is certaine that as the Pies and Sparrowes the male and the female doe sit by courses and as while the one of them is seeking her food abroad the other is sitting vpon the egges so doe these for the safetie of their young ones vntill such time as they be out of their holes abroad And I would not haue you to vnderstand that the Doue-house should onely lie open vnâ—â— the East quarter in this Countrey but that it take part also of the South because this bird doth greatly delight in the Sunne beating and casting his beames vpon their house and entring in at their windowes and loope-holes or higher lights especially in the Winter time and further that vpon the South there be prouided a shâ—â—ting and opening window
in Winter to giue some heat vnto the Pigeons There must not anie window be made vpon the North side or if there be anie for to let in the coole aire in Summer yet it must be verie close stopt vp while the cold endureth Let the South window be turned toward the Barne dore and by the side of the said dote let there be a Water-pot set vpon a pillar of stone for the Pigeons to drinke at and let that Water-pot be made in manner of a basen diuided into manie partitions to drinke at to the end that when the Pigeons haue pickt vp the Corne scattered from the Fanne or striked abroad by the Flaile they may haue their water neere and easie for manie to come by together either to drinke or bathe themselues in And you must procure and see that this Doue-house be built and layd with a good and broad foundation well couered and the floore close beaten and loamed ouer to preuent the danger of the dung which doth vndermine and corrupt the foundation It must also be well and close layd and drawne ouer with Mortaâ— within and the ehinkers or clefts which may grow must oftentimes be searched out and stopt for feare of Rats or Mice which is a mischiefe often happening where there is not anie plaister to come by and it must also be drawne ouer in like manner on the outside for the crackes that happen in Lime and Sand are in stead of ladders for Fulmers Weasels Cats and other beasts to climbe vp by And for the verie same cause you shall make round about the Doue-house on the outside two out-casts of hewed stone or round rings of plaister as broad as three or foure chesse of stones the one of these rings or out-laies shall be about the middest of the Doue-house and the other close vnder the window at which the Pigeons vse to goe in vpon which the Pigeon also may sport and turne her selfe round As concerning the falling window and chiefe entrance into it it must be made higher than the dor-window and larger also And yet I meane that this window without be round compassed with white plates well nailed to the walls and that is shut with a falling lattice thicke wrought made to rise and fall by an engine euening and morning thereby to preuent the danger of Owles and Iennie whuppers The holes made of earth troden with straw are more kind for the Pigeon than those of Boord or square Tyles or of Plaister howsoeuer they be subiect to grow full of chinkers and vermine which infeeble the Pigeons when at anie time they seize vpon them And therefore if you will haue them good you must draw them ouer with a strong crust of Lime within and without Againe howsoeuer you make them for matter yet they must be made so large as that the Pigeon may turne her selfe in them keeping her feathers vnruffled and so high as that the Pigeon may stand vpright in it and not touch the top with her back If either of these two points be missing then she leaueth her hole desolate and forsaken and oftentimes the house to It will be good also in respect of some beasts which are enemies vnto Pigeons to hang in the Doue-house the head of a Wolfe which partly by the smell and partly by the shape driueth away such beasts or else to sticke some branches of Rue in the windowes or dores of the Doue-house Vpon the pinnacle of the â—oofe make the picture of a Pigeon either of Potters clay or of Plaister to draw such as flie by thither Prouide in some place about your Doue-house good store of Pots for Sparrowes with stickes of thorne to hang the Pots on and others to rest the Sparrowes vpon and withall beware that this mournefull birds doe not take vp his habitation in your Dout-house for hee would make wild and estrange your young Pigeons To store a Doue-house you must first consider the contents of it as whether it be made to containe manie or but a meane sort or but a few and so to put therein an answerable number of Pigeons Twentie paire of Pigeons are ynough for three hundred holes Likewise if the Doue-house be of a thousand holes or moe then so small a companie would not be ynough neither indeed would they loue it they being of so small a number but would goe away or die in the end The Pigeons wherewith you mind to store your Doue-house must be young ones taken when they are halfe downe and halfe feathered together with the old ones their dams and so put at libertie in your Doue-house or rather in great Cowpes and cause them to be fed with Fetches and water with some skilfull handler of Pigeons twice a day so long as till they become to eat and drinke by themselues for by this meanes they will soone haue forgotten both their old house as also the old ones and so will yeeld themselues willingly to tarrie in such Doue-house as wherein you will first lodge and put them which the old ones would not doe for being translated from another place they would find out the way to take their flight directly to their former and first home so soone as you had made them way to get forth how farre soeuer they had beene brought The Pigeons good to encrease store are the ash browne and blacke coloured the rough-footed or coppild ones are too mournefull and keeping too much at home so in like manner are they which are of colour like to a Snailes bellie the pie-coloured ones and the hooded ones those which glister like gold about their neckes and haue their eyes and feet red are the freest of all other The white are strong to bring vp but most subiect to the Kite and other rauenous birds because they are verie easily perceiued as they flye by a farre off You must make your choice of the May flight because there is no such feare of them for the cold They grow more easily and thriue better and are sooner able to get their owne meat Aboue all things let them not be pinched of their meat in the moneths of Aprill and May because the old are verie manie of them sitting or else haue alreadie hatched For to make them familiar and tame giue them some Honey or some little pieces of Bread afterward some Fetches then Cummin for these seeds allure them verie much and sometimes Wheat among the ridled scraps and let them not goe out till after fifteene daies of your putting of them in during which time you shall cut their wings you shall keepe a net spread ouer the windowes to the end that they may haue the light of the day and yet not be able to get forth About the end of fifteene daies you shall permit them the fields taking away the said nets and yet not before night approch the time being cloudie darke and inclined to raine for they will not goe farre
not to be come by but out of some farre Countrey For though the feeding be good and singular for Oxen as in Flanders and elsewhere yet it falleth out so that if they can haue Horse to doe their worke they doe like better thereof than of the Oxe Euen as in Prouence Languedoe and Auuergnac men doe vse the labour of their Mules and their young Colts rather than of Oxen and Kine because they effect not or dispatch their worke 〈◊〉 well or yet so speedily howsoeuer yet the labour of the Oxe is maruellous good auaileable and profitable in strong grounds for they draw the Ploughes deepe into the earth and turne ouer great furrowes as may be seene in Italie where there are great Oxen long and broad breasted in Gascoigne Bourbon Poitou Aniou and Mayne Againe men of ancient time vsed no other beast but Oxen because that Oxen are more sparing for the profit of the Farmer for they are contented to feed vpon pasture without anie other food or prouender besides the great profit and good prouision comming of them for being either shoulder-shot or bruised in aniâ— part or growne impotent and vnable to worke by reason of old age they are 〈◊〉 either for to sell or to kill and salt for his vse profits and commodities which the other kind of Cattell I meane the Horse doe not affoord The Oxe-house must be built of stone paued with grauell or sandie ground somewhat descending and sloping that so the moisture may not stand It must also stand vpon the South that so it may be the more drie and lesse subiect vnto cold and frostie winds it shall be nine foot wide and onely of such height as that the Oxe may stand vpright and the Oxe-keeper may haue space ynough to goe round about them to see and serue them with fodder as also to the end that seeing Oxen will be striking one another with their hornes the weaker may haue space to withdraw himselfe The Rackes must be so high as that the Oxen cannot easily reach them The charge of him that is to keepe the Oxen is to be gentle and louing vnto the Oxen dressing and giuing them their meat prouiding them good litter either of straw or some other thing to rub them euerie euening before they lye downe and in the morning to eurrie them and wipe them cleane gently washing their tayles oft with warme water To keepe their house cleane and not to let Hennes or Swine come therein for feathers will kill Oxen and the dung of a diseased Swine engendreth the Murraine or Plague To giue fresh straw vnto these Cattell and to cast to them in Summer the greene sprouts and tender â—hoots of the arbors of Vines or others and in Winter of Beane stalkes and grasse euening and morning Let him be skilfull to discerne when Plough Oxen haue labored much or little that he may accordingly giue them a proportionable quantitie of meat and also such as shall be necessarie he may not let them take paine or labour in verie hot or verie cold weather neither yet when it is verie moist he may not let them drinke quickly after their trauell but if they 〈◊〉 heated so soone as they be come home hee shall cast a little wine into their throaâ— and shall not tie them to their Manger vntill such time as their wearinesse be ouerpast When there commeth together anie companie of Festiuall daies and rest 〈◊〉 shall grease their hornes and vnder the pasterne together with the hoofe or else â—e shall put vnder an Onion rosted verie soft betwixt two coales tying it thereto with a cloth Let him oftentimes make cleane and refresh their pasternes and not suffer them to cleaue or rend and to that end let him euerie yeare cause to be repaired the pauement of his Oxe-house which will serue also to keepe away beasts and 〈◊〉 which are wont to annoy Oxen. Let him remoue them one farre ynough from another least they should strike one another When they labour not let him water then twice a day in Summer and once in Winter and that in cleare cleane and coole water For as hath beene said heretofore the Oxe seeketh after the water that is clear and most bright as the Horse after that which is troubled Let him carefully looke vpon their comming from field whether anie of them haue got anie thorne in his foot if they be sweatie if the Collar or the Yoke haue caused them anie hurt abouâ— their head or if they be chafed about the neck if they haue beene much prickt with the Goad or with the Gadâ—â—ie or Horneâ— and let him accordingly apply something for the healing of them The gelded Oxe is better meat better marchandise and better for labour than thâ— Bull whose flesh is more hard and tough like a Hide and more troublesome to driue wherefore of a hundred Calues that the Oxe-keeper may haue he shall not â—eepe aboue two to bull the Kine the rest he shall geld all of them about when they â—re two yeares old for after this time he cannot doe it commodiously It would be â—one in Autumne and in the later end of the Moone and the ashes of Vine branâ—hes mixt with Lytharge must be applied to the wound and three daies after pitch â—elted and mixt with the said ashes you must not let him drinke the day wherein â—e is gelded and he must for the same day also eat but a little meat The manner to geld him is to take with two streight rules of wood as it were with quitches or pinâ—ers the strings of his stones then afterward to open the purse and cut out his stones â—n such sort as that he leaue the vpper end thereof whereto the said strings are fastned for by this meanes the calfe is not so much subject to effusion of bloud neither yet will it be altogether spoyled of courage not hauing all his pride taken away but some little left behind and reserued which may still expresse his first and naturall forme Hauing gelded him you must feed him well that he may be fit for labour and feed him according to the seasons and times cheering and cherishing him by sometimes giuing him a little salt sometime robbing his head with your whole hand strâ—aking his backe and rubbing the rest with louing and gentle speeches notwithstanding so long as he is in the house let his hornes be tied and he close made fast to the cratch Couple him with another of the same greatnesse grosenesse age and strength tie them the one by the other lead them into the fields tied together to the end they may one of them loue another let them oftentimes see the Oxen that draw the plow or which till the ground or doe any other manner of worke and to the end they may loose their naturall wildnesse lead them to heare the noise of mills of men of forges and other things which make great rumbling neere vnto the time when
any thing chewing the cud This disease may be cured at the beginning but hauing once taken deepe root refuseth all maner of cure Whereunto take of Squilla or Sea-Onion small shred three ounces the rootâ— of Melons beaten as much mixe all together with three handfull of grosse Salt and steepe them all in a pine and a halfe of strong vvine and euerie day you shall giue of this vnto the beast the quantitie of a quarter of a pint Vnto the flux of the bellie vvhich sometimes continueth till bloud come and vveakeneth the beast much there must be giuen to drinke in red Wine the stones of Raisons or Galles and Myrtle-berries vvith old Cheese delaied vvith grosse and thicke Wine or the leaues of the vvild Oliue-tree or of the vvild Rose-tree keeping the beast therewithall from eating or drinking any thing for the space of foure or fiue daies And for the last refuge or extreamest remedie it is vsed to burne him is the forehead with a hot burning yrox For to loosen the bellie of an Oxe you must cause him to drinke in vvarme vvaâ—â—â— two ounces of Oliues made into poulder Admit that you would feed and fat him for labour then you must vvash his mouth euerie eighth day vvith his owne vrine and thus you shall draw from him much â—legme vvhich taketh from him his appetite and doth injurie him in his meat And if this â—legme haue caused him to haue the rheume vvhich you shall know vvhen you see him to haue a vveeping eye and therewithall also vvithout any appetite and hanging downe of his â—are then vvash his mouth vvith Thyme stamped in vvhiâ—â— Wine or else rubbe it vvith Garleeke and small Salt and after vvash it vvith Wine Some cleanse away this flegme vvith Bay-leaues stamped vvith the rindes of Pomâ—granets others inject into his nosthrils Wine and Myrtle-berries The Oxe pisseth bloud either by being ouer-heated or too much cooled by hauing eaten â—uill hearbes in the Summer time and especially at such time as the dew lieth vpon the grasse the remedie is not to suffer him to drinke any vvater or other thing to cause him to take downe a drinke made of three ounces of Mustard-feed three ounces of Sea milleâ— both stamped together an ounce of â—reacle all boyled iâ— two pints of white Wine afterward dissolue therin two ounces of Saffron and makeâ— the beast to drinke it Against the rheume and eyes that are swolne and puffed vp it is vsuall to let the â—east bloud vnder the tongue or to make him take the juice of Leekes Rue Smalâ—age and Sauine well purified For the spots in the eyes there is commonly made an eye-salue of Sal-armoniacke â—oistened and soked in Honie some againe vse to annoint the eye all round about â—vith pitch well rempered vvith Oyle because there is danger in the Honie as which â—ight draw Bees and Wasps about the beasts continually If he haue the Barbes which is a fleshie substance growing vnder the tongue â—hey must be cut and afterward rubbed with Salt and bruised Garleeke together â—fter this his mouth must be washed with wine and with a paire of pincers you must â—inch away the Wormes which breed vnder the same tongue To cleanse the inward parts of the sicke beast thoroughly there is nothing more â—oueraigne than to take the drosse of Oliues after the Oyle is pressed out and to vse it â—oft about the beast Vnto an ague which may befall him by ouer-great trauell in hot vveather with â—heauinesse in the head swolne eyes and extraordinarie heat which is felt by touchâ—ing the skin the remedie vsed is to let him bloud vpon the veine of the forehead or of the â—are veine giuing him therewithall cooling meat as Lettuces and others â—nd vvashing his bodie vvith vvhite Wine and then giuing him cold vvater to drinke If the pallate of the beasts mouth beeing heaued and swolne doe cause him to â—forsake his meat and often times to grone it vvill be good to let him bloud vpon the veine of the sayd his pallate and then after his bleeding you shall giue him nothing to eat but Garleeke vvell soked bruised and â—usked with the leaues of the same or other greene thing or verie soft Hay vntill such time as he find himselfe well The disease of the Lungs is so desperate and vnrecouerable both in Oxen and Kine as that there is no other remedie but to vvash the stall wherein they haue stood vvith vvarme vvater and sweet smelling Hearbes before you fasten any other therein which also in the meane time whiles this is in doing must be bestowed in some other house This disease happeneth vnto them by reason of euill hearbes or naughtie Hay which they eat or of the ouer-great aboundance of bloud but most of all through horse pisse and yet more especially by keeping the beasts houses too close and ouer much shut And this is the cause why Mares not Horses yet verie vvell Asses can or ought to be left in Oxe-houses because that the breath of Asses doth preserue cattell from this disease For the Cough there is ordinarily giuen to drinke the decoction of Hyssope and to eat the roots of Leâ—kes stamped with pure Wheat others giue to be drunken seuen daies together the decoction of Mugwort If in drinking he swallow a Horse-leach and that the same doe fasten her selfe by the vvay in his throat then he must be cast downe vpon his backe and warme Oyle poured into his mouth but and if she be got into his stomach there must Vinegar be poured in If he happen to to haue his horne broken or shiuered take sixe ounces of Turpentine and one of Gum Arabecke boyle it all together and with that oyntment rubbe the horne all about euerie day for the space of ten or twelue daies which being expired beat Bole-armoniacke with eight whites of Egges spread this composition vpon plegets which you shal lay vpon the horne leauing them there three whole daies afterward when these plegets shall begin to be drie take them away and in place thereof spread round about the sayd horne Sage made into poulder the horne will heale To fasten a horne which is verie loose and readie to fall off first you shall seâ— close and fast the horne in his place afterward you shall annoint all the vppermost part of the head for the space of fiue or six daies with an oyntment prepared of bruised Cummin-seed Turpentine Honie and Bole-armoniacke all of it being boyled and incorporated together afterward you shall foment the horne vvith a decoction of Wine vvherein haue beene boyled the leaues of Sage and Lauander in sufficient quantitie If the necke be swolne that it causeth some suspition of an Abscesse or Apostume then you must open the Apostume with a hot yron and put in the hole where it was opened the root of Sow-bread or of Nettle and this you shall renew often
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
Barly meale wherein you shall put a whole egge the shell excepted and with a quarter of a pint of cured wine you shall make him drinke it with a horâ—â— or otherwise Or else take of Dogges-grasse and stampe it after mixe and steepe it in warme water with Beane meale cold Gruell and the meale of Lentils all this being well mixed you shall giue it to the beast early in the morning For an old Cough it is sufficient to take two handfuls of Hysope old or new and make a decoction in common water after when you haue strained it you shall mix therwith of the flower of Starch two parts and cause the beast to take them thus The distilled water of Hysope may be put amongst or else the decoction of Mints and Hysope together The iuice of Leekes is good for the same being pressed out well and strongly and giuen with oyle Oliue for there hath not beene knowne so old and long growne a Cough which the roots of Leekes washed made cleane and giuen in decoction with the flower of Wheat hath not put downe and rebated the strength of Of the same effect is the flower of the euerlasting Tare commonly giuen and vsed or offred with hoâ—ied water at such time as the Oxe driueleth most at his mouth For all manner of pains in what parts of the bodie soeuer they be causing the Oxe that he can neither goe nor doe anie other thing well make somentations and apply cataplasmes with the decoction of Camomill Melilot and Linseed For the ach of the head bray Garlick in wine and make him let it downe through his nosthrils after bath all his head with the decoction of the leaues of Sage Marierome Lauander Rue Bay leaues and Walnut-tree leaues in wine Scabs are healed with Duckes grease mingled with oyle Oliue or else take the gall of an Oxe and powder it with Sulphur viuum adding thereto Myrrhe Oyle and Vineger and a little plume Allome well brayed and small powned Exulcerated places caused either without manifest occasion or else by some accident are verie much holpen with the powder of Galls well brayed in a Mortar So are they likewise by the iuice of Horehound wherein hath beene steept the soot of a Smithes Forge In the diseases of the flanks wherewith Oxen are oftentimes tormented you must make a Cataplasme of three handfuls of the seed of Coleworts with a quarter of a peck of Starch well powned together and mingled with cold water applying it afterward vnto the pained places But the most soueraigne that may be found is to take of the leaues of Cypresse without the boughes three handfuls and to doe as is abouesaid adding thereto strong vineger to knead and dissolue the same in but if this will not then take three ounces of Perrosin or Colophoni which is more hard and dissolue and make them liquid at the heat of the fire and whiles it is yet good and hot mixe therewith the flower of Barly and make it all boyle together and so you shall applie this cataplasme verie hot vpon the flankes and so vp to the reines It is to be knowne that the Oxe hath paines in his reines when he seemeth to draw his hinder parts after him and cannot lift his legges behind for his best ease he staggereth and soltreth behind he breaketh not vp his taile but suffereth it to draw all along after him his stale hath an ill sent and all his hinder loynes shew heauie mooue not but constrayned and that in mincing manner If there be any inflammation about them he pisseth red as bloud If this continue and that he cast forth much such there is then no more remedie but and if it be but a little coloured with bloud there is some hope of recouerie For this disease you shall cause him be let bloud vpon the taile veines behind or else of the veine called the Mother-veine which is found alongst the flanke to draw neere vnto the reines For his drinke make him to take the juice of Leeks vvith vvarme vvater or else his owne vrine For the inflammation of the muscles as well outward as inward of the reines and flankes vvhich commeth of some fall that the beast hath taken in some hard and stonie place and vvhich happeneth not without the companie of a contusion appoint that the Oxe which hath fallen so soone as he commeth into his house doe not remoue from one place bath the hurt part vvith cold vvater after that vse and applie vnto it comfortable liniments and seare-clothes which may not be too hot The markes of this disease are the outward parts ouer against the reines are hard the cods hung short being gathered into the bodie and that in such sort as that there is not much of them left out to be seene he stirreth not his hinder legs vvith any ease and vvhen he is laid he riseth not but vvith verie great paine Of verie great cold gotten by hauing trauelled in snowie and frosen places or else after some thaw the fault also may be committed in not hauing his pasternes so well bathed vvith vrine and couered ouer with dung as they should at euening after his labour for vpon these causes the heele groweth exuleerated and maketh shew as though it would fall off and loose his place there beginneth a bearing out vvhich afterward turneth to an vlcer and troubleth the gate of the Oxe the place must be verie deepely scarified and a sleight fire applied afterward to the places searified and againe vpon the places so scorched the sweet oyntment otherwise called oyntment of Roses vvith a defensatiue of vinegar and vvater and so bound vp and rolled The core once fallen out the place must be vvashed vvith vrine and vinegar made hot after this there must be an emplaister or cataplasme of Melilot made either of the fore appointed or of old Swines-grease vvrought and plied betwixt your two hands If the cods be swolne vpon any occasion whatsoeuer you shall annoint them euening and morning vvith sweet seame or else bath them vvith strong vinegar wherein shall be tempered sine fullers earth and the dung of Oxen. Some hold it for a naturall remedie to haue the dung of a dogg to cure the swellings of an Oxes genitories if so that they be often rubbed therewithall The Oxe is inchanted as vvell as the horse either by hauing eaten or by hauing passed vnder the crosse of a charmed straw or ouer a marked logge the signes are he becommeth sad and not cherefull and quicke as he vvas wont at his vvorke yea he consumeth and pineth away if there be not prouided for him a verie good remedie cause him to take downe through his nosthrils Bitumen judaicum Brimstone Bay-berries or Iumper-berries all mingled vvith vvarme vvater So soone as you know that the Oxe is sicke of any disease vvhatsoeuer it be cause him to take this purgation the root of the Sea-onion
or Harts-thorne and of common Salt all being boyled in vvater and taken in the same vvater vvarme and giue him nothing to drinke or eat vntill it haue done purging And to the end that you may keepe him from being sicke all the yeare at the beginning of the Spring Summer Autumne and Winter cause him to take downe a drinke made of the leaues of Capers Mercurie and Cypres pouned and mixed in water and let rest in the vessel one whole night and so continuing this for three mornings If he haue beene bitten of any Adder Scorpion or Shrew or Mad-dogge it 〈◊〉 ordinarie to annoint the wound with Oyle of Scorpions or with Sope tempered and softened in Vinegar also some vse to vvash them with the decoction of Bâ—â—â—â—burre And against the stinging of Hornets it is accustomed to rubbe the place with Ceruse tempered in Water and some doe sprinkle the place of the Oxe his feeâ—ding with the dâ—coction of Bay-berries thereby to cause the Oxe flies to auoid and keepe away or else they rub the Oxen themselues with the said decoction and if he be alreadie stung some doe moisten the place with the Oxe his owne driuell The small beast abiding in the grasse called of the Latines Buprestis and resembling in soâ—â—e sort the beast which the French men call Fouillemerde if it be eaten of Oxen Kine or Horse as they feed in the meadowes it so swelleth them as that they burst and die as we haue obserued in many in the yere past 1572. Now if the Neaâ—heard doe perceiue that any of his Oxen or Kine haue eaten any of these beasts he must make them presently to drinke some Cows milke or the decoction of drie figs or Dates in Wine and withall giue them verie strong Clysters For the scabbe some rubbe them with bruised Garlicke Sauorie Brimstone and Vinegar of Galls stamped in the juice of Carmint or Hore-hound and Iuie And as for vlcers they are rubbed with Mallows stamped in white Wine and as for 〈◊〉 and apostumes they must be killed with strong leauens onions lillies or squils and vinegar and afterward to digge them out and wash them with the beasts owne 〈◊〉 hot and also put into the hollow places tents of Tarre and finally lint dipt in Goata or Oxe sewet For the paine of the Eyes if they beswolne and puffed vp there must be made an Eye-salue of the floure of Wheat kneaded with Honie and Water If there be in them euer a spot or naile you must take Sal-armoniacke and make an oyntment thereof with Honie When the Oxe hath his eye continually trickling downe teares and berayeth all his cheekes with the humour dropping downe from it take of the pappe that is made with Wheat floure and make a cataplasme to be applyed vnto the eye The vvill Poppie stalke and root stampt with Honie serueth to make a medicine for this purpose In the paines of the flankes which oftentimes torment Oxen you must make a cataplasme of three handfulls of Colewort seed with a quarter of a pecke of Starch well stamped together and tempered with cold water and after applie it vnto the parts pained The best remedie that can be found for them is to take of the leaues of Cypres without the boughs three handfulls and to doe as before adding to them strong vinegar to worke and dissolue them in In the paines of the reines you must let him bloud in the veines vnder the tayle behind or else the veine called the Mother-veine which is found along the flankes drawing neere vnto the reines for his drinke giue him of the juice of Leekes with warme water or else with his owne vrine For the scabbe you must rubbe it with his owne stale and with old salt Butter or annoint it with Perrosin melted in white Wine Vnto Lice you must vse the decoction of the wild Oliue tree with Salt and you must take away the bladders which he hath vnder his tongue For the paine of the Lungs some make him drinke the juice of Leeks with sweet white Wine and some put into his eare the root of Hazle tree For the difficultie of breathing some doe pierce his eare or the great skinne of his throat with the root of Beare-foot or Lyons-paw or Hellebor If he haue his should pitcht and shrunke you must let him bloud vpon the foot behind and on the contrarie side and if both his shoulders should be shrunke then you must let him bloud on both his hinder legges If he haue his necke broken and the chine bagging and swolne you must let him bloud vpon one of his Eares and if it be in the middest of the necke then of both and lay vnto the disease an emplaister made with an Oxe marrow and sewet of a male Goat molten in equall portions in Oyle and Tarre or melted Pitch as also to rub the swelled part with a collop of Bacon without anie fat and which is of a Hogge and a little heated and this to be continued morning and euening the space of fiue or six daies If his feet swell you must apply vnto him a Cataplasme made of the leaues of the Elder tree stampt with seame made of Hogges grease If his hide cleaue to his bones you must bath him with wine either alone or mingled with honey If he halt by taking cold on his feet you must wash them with his owne stale old and warme If it come through aboundance of bloud falling vpon his pasterne and foot it must be dissolued by rubbing it hard and scarrifying it If yet it will not away and be notwithstanding but newly fallen downe you must cleaue the horne of the hoofe at the tip thereof euen to the quicke and so cause it come forth and wrap his pasterne in a Leather pouch in such sort as that the water may not hurt him till he be whole If he halt by reason of some sinew hauing taken a blow by some other beasts heele then you must bath his legges with oyle and salt If it come with anie swelling in the knee you must bath it with vineger made hot or with the decoction of Millet and Linseed In all such haps you must burne with a hot yron the part diseased and then put vpon it fresh butter washt in water and vineger and after in the end to make an oyntment with salt butter and the grease of a male Goat If it grow vpon anie splint or dash against anie stone or stocke you must bath the place with hot stale and lay vpon it old Hogges grease melted in Oyle and Tarre And there is nothing that will more keepe them from halting than to wash their feet with cold water so soone as they be vnyoaked and after to chaâ—e them with old Hogges grease If the horne cleaue or shiuer you must first foment it with vineger salt and oyle mingled together after put vpon it old Swines
Troughes be alwaies cleane And against variable weather the Hogheard must haue in store much Acornes Beanes Crabs or wild Peares or some other rotten Fruit or some manner of Pulse or some Washings of Vessell and for want hereof some steept Barly together with Bran and Coleworts or boyled Turneps or great Nauers to offer vnto them And euerie day when they come from the field let the Huswife procure in readinesse for them some daintie hot meat as Whay the droppings of the Cheese mingled with Bran and Water hauing first had three or foure boiles together for besides that this good attendance will cause them to make hast home and not to forsake their companie to runne stragling abroad when the Hogheard would haue them to come home These hot drinkes and meats doe also heat the cold meats which they shall haue fed vpon in the field all the day long and thirdly they will rest better in the night and lastly not become so subiect to diseases And let there be speciall care had that their meat be not cold not too thinne least is cause them the flux of the bellie There is also two other Foods which are verie naturall and excellent for Hogges the first whereof is Ale or Beere Graines that is to say after your Malt hath beene ground and masht and that you haue drawne both your best and your smaller drinke from it then with the remaines mixt either with Whay Buttermilke Washings of Vessels or such like you shall feed your Swine twice a day and be sure to fill their bellies This food will preserue and keepe them in good plight and liking and though it will not fatten or make them readie for slaughter yet it will hold them in good flesh and prepare them so well for feeding that with lesse cost you may make them seruiceable The second is Chaundlers Graines which is the dregs skins and other substances which at the melting of his Tallow will by no meanes be dissouled these you shall mixe with the Swines Wash being a little warmed and giue him a good meale thereof three times a day and it will fatten him exceedingly and in verie short space Also if you take raw Malt when it is almost readie to goe to the Kilne and as the Husbandman saith is only well comed and with it feed your Swine there is nothing in the world that will sooner fatten them for besides that it is a great feeder it feedeth and maketh both the flesh and fat exceeding white and pleasant both to the eye and tast Only this obseruation you must euer hold that when you haue fed your Swine to his full proofe with what food soeuer it be that you feed them that then you harden that fatnesse by giuing the Swine good store of drie Pease or Beanes foure or fiue daies before he come to slaughter for without it the fat will consume in the pot and the flesh will much lessen Now during the time that you feed your Swine it shall be good that once or twice you giue them good store of Veriuice and Radle or red Oaker mixt together for this will not onely stay the flux of the bellie but also cleanse and preuent the Meazle which is verie incident and generally happeneth to all Swine in their feeding Also you shall note that the Husbandman is of opinion that you cannot outer-feed or make your Swine too fat for sayth he the fatter your Bacon is the more is your profit and three bits of such Lard shall sooner cloy and fill the bellie of a hynde than a whole Gommon of such Bacon as it halfe fed and hath the leane thereof equally mixed with the fat together Whence it commeth that the thriftie Husbandman will seeke all meanes both by Mast Corne Hippes Hawes or anie other moat to raise his Swine to as great proofe as he can anie way compasse Let the floore or pauement of their cote be layed with thicke pauing stone and euerie moneth renewed with grauell or sand to drie vp their pisâ—e for this beast though he be sluttish and dirtie doth notwithstanding prosper best in a clean house that is well kept and maintained And to the end that the corruption of the aire which this kind of beast maketh in close places may not cause him to haue either any ill sent or other diseases to grow vpon them in their cotes especially when they are in any number together it behooueth that the doore thereof be made with thorough lights of great barres or clouen bords to the end that their euill aire may passâ— away and that which is good may come in place continually and it is meet that the doore should giue downe verie neere vnto the causey to the end that they may not lift it vp with their snouts and cast it off the hinges for this cattell can hardly indure to be shut vp but gnaw and bite with their teeth whatsoeuer it be that hindreth theâ— from comming forth where they are inclosed The Hogges which you intend to keepe in and to fat shall not come forth of their stie being alone and free from others neither shall they haue any light but at the doore which is made to go in at for to dresse them The care about them is not so great as of other cattell excepted onely the keeping of them cleane and knowing how to make them good meat so long as vntill they be fat for after that they will euerie day leaue some of their meat not stirring out of their place as though they vvere vvithout feeling and power for to moue in such manner as that though the great height of fatnesse that they are growne vnto and the thicknesse therewithall Mise may sometimes make their nests vpon their backes and yet they feele them for they are sometimes seene to heape such quantitie of fat vpon the liue flesh as that there are some Hogges found a foot and a halâ—e thicke of Lard Keepe not aboue ten Bores for a hundred Sowes and so forth proportionably the rest as vvell Males as Females let them be wained and gelded after a yeare old or sixe moneths at the least howbeit the most infallible time and opportunitie iâ— vvhen they begin to grow hot and goe a brimming Suffer not aboue eighteene Pigges ordinarily to sucke one Sow but sell the rest at eight or ten daies old and a yeare after waine and geld the rest and so put them into the field keepe those especially which haue a short and broad head the snout set high and long without the brest fat and broad the chine of the necke large his feet short his thighs great and in the rest verie short grosse square and well packt together of colour blacke or vvhite and full of bristles vpon his backe for to make Bores and those which are verie long side bellied great headed large buttockt and sides giuing out likewise all of white colour a small head and short legges
for your Sowes of the rest makâ— prouision for the house Let not your Gylt goe to bore till she be past a yeare old and let the Boore bâ— betwixt three and foure for after he be past fiue he must be gelded to be faâ—â—ed The time to put your Sow to the Bore whether it be to breed or to put vp to feed is best in the â—iâ—st quarter of the Moone and vnto the full for before it is not good no more than it is in the old of the Moone and it shall be from the beginning of Februarie vnto mid March or a little after to the end that in Iune Iulie and August your Pigges may grow to haue some strength and may be vvell growne and thickâ— of 〈◊〉 by September for Winter Pigges are hard to reare and not so kind as the other because this kind of cattell is more chill than the others which is the cause that in many places they haue their cote and stie prouided and dressed with liâ—â—e and straw although they haue sufficient store of stone lime sand and plaster you must also beware that the Boore keepe not companie with the Sows that are with Pigge for he would but bite them and cause them to cast their Pigges This beast is a great eater and cannot endure hunger especially the Sows which in this necessitie haue beene seene sometimes to eat their owne Piggs and those of others as also children in their cradles which is no small inconuenience and therefore you must haue care that their troughs be neuer emptie For to make Hogges verie fat you must geld them It is best to geld them in the old of the Moone in the new or in the wane and in the Spring or September the time being temperate If you geld them young the flesh will be the better but then they grow not so much If you geld them growne somewhat bigge they grow a deale more but then the flesh is not so good And therefore it will be good to doe it when they are betwixt foure and sixe moneths old and at the most not to goe aboue a yeare They are subiect vnto manie diseases And the Hogge is knowne to be ficke when hee hangeth the eare verie much and doth become more slow and heauie than hee hath beene accustomed or that he is found to be without appetite For your better certaintie when there doe not appeare anie of these signes pull from him against the haire a handfull of the bristles of his backe if they be cleane and white at the root hee is â—ound and healthfull but and if that they be bloudie or otherwise spotted he is sicke But he is subiect especially to be meazled because of his much and filthie feeding and this is the cause why some doe search the roots of his tongue and others behind the eares when he is carried to the Markets to be sold in Faires or in good Townes And I thinke that this was the cause why our fore-fathers made it not an ordinarie thing to eat and that the Iewes doe abhorre to eat it at all This disease is not cured but with great difficultie notwithstanding it will in some sort be cured if his Stie be euerie day made cleane if he be suffered to walke and goe into the fields in the fresh aire if he be caused to bath or wallow himselfe oftentimes in Sea water or salt water if he haue Bay-berries beaten and mingled amongst his meat if there be giuen him the drosse of the Wine-presse mingled with Branne and Leauen Now there are three infallible signes to know the Swine to be meazled as if there be found vnder his tongue blackish pustules if he cannot carrie himselfe vpright of his hinder legges and thirdly if his bristles puld off his backe shew bloudie at the roots Likewise for that the Hogge by reason of his filthinesse for the most part hath one fault or other betwixt his skinne and flesh how sound soeuer he be it is good after he be killed to haue his haire swinged off with straw rather than to scald them off with hot water for the fire doth draw out a great deale more easily than warme water that whatsoeuer it is that may be betwixt the skinne and the flesh Yet the scalding of Hogges keepeth the flesh whitest plumpest and fullest neither is the Bacon so apt to reast as the other besides it will make it somewhat apter to take salt howsoeuer if it be for Porke then you must necessarily scald them because the fire will else harden the skinne too much and make the flesh vnkindly besides the swindging of Hogges leaueth the roots of the haires in the skinne and the scalding bringeth them forth which makes the flesh the better He is also subiect vnto the paine and swelling of the Spleene and to the Murraine which in contagious times doth a great deale the more easily seize vpon foule and filthie bodies and such as are of a bad feeding Against his want of stomacke to his meat it is vsed to cause him to fast a day and a night close shut vp in some darke place that so he may wast his superfluous humors and fall to eat his meat againe For the Ague he is to be let bloud in the taile and for the Rheume and swelling of the kernels of the necke or yet when he is but suspected to be meazled he is to be let bloud vnder the tongue For paine and swelling happening vnto him in the time of Fruits when there is great store and that he feedeth his full vpon the rotten he must be caused to eat old Capers well scoured from salt through branne and water as also much Coleworts as well red as others and some doe make him a speciall meat of Tamariske For the scabs and kernels of the necke some vse to rub him with beaten salt with the flower of pure wheat If he haue eaten of Henbane which ancient men haue called the Hogges beâ—ne or else of Hemlocke he must be made to drinke the decoction of wild Cucume well warmed for to cause him to vomit He must aboue all other things be well kept with drinke in the time of the Dog daies and other such hot times and to suffer him to moile and tumble in the dyâ—â— at his pleasure for thirst causeth him to become poore and leane and in weake estate The Egyptians doe greatly honour the Swine and giue him manifold thanks foâ— hauing first shewed them the manner of tilling the ground by cleaâ—ing and cutting of it with the fore-part of his snout and as one that by little and little hath taughâ— them to make the Ploughs culter In like manner they which dwell in low and soâ—â— places along by the Riuer Nilus haue no encrease of the earth but what they toyle and labour out of the same with the Plough but the Peasants doe nothing 〈◊〉 put their Swine
that so the Rammes may not goe vnto the Ewes nor the Lambes vnto the diseased Sheepe He shall be carefull to make his Ewes take Ramme after the first two yeares for the space of the next fiue after ensuing for when the seuenth yeare is once past they begin to faile and wither away and againe the female taking Ramme before she be two yeare old bringeth forth a feeble and a weake brood without anie strength but and if shee bring forth before that age you must sell her Lambes The Ramme that is to blesome Ewes must not be vnder three nor aboue eight One Ramme will serue to blesome fiftie Ewes The time most fit to couple and put them together is about the Winter Solstice which is in the moneth of Nouember to the end that the Ewe which goeth with Lambe fiue moneths may Lambe in the Spring in which time she shall find the grasse beginning to spring and so shall returne home with her Vdder well filled to suffice for the feeding oâ— her yong which will be growne to good perfection by Easter at which time the Butchers will be readie to buy them Furthermore for some daies before that the Ramme and the Ewe be coupled together you must giue them to drinke salt water so the Ewe will hold better and the Ramme will be the more lustie but after that the Ewe is with Lambe you must not let her drinke anie such water because it would cause her to Lambe before her time If the Farmer desire to haue manie Weather Lambes it will be good according to the counsell of Aristotle to obserue and spie out a drie time when the Northerne wind bloweth and then to cause the flock to feed drawing directly vpon the same wind and in that verie time and after that sort to make the Ewes take Ramme but and if he would haue manie Ewe Lambes he â—ust draw them to feed vpon a Southerne wind and so let the Rammes couer them When the Ewe is in Lambing care shall be had to helpe her if need require drawing the whole Lambe out of her bodie if it lie ouerthwart and cannot come forth For this poore Beast is pained in Lambing as Women be in bearing of their children and oftentimes being void of reason shee trauaileth with much greater paines The Lâ—mbe being come forth it must be lifted vp and holden right and afterward put to the teats of the Ewe thereby to vse it to sucke the damme and yet not so forthwith but that there be some of her formost milke drawne out first which otherwise might hurt the Lambe Afterward it shall be shut vp with the damme for the two first daies after that it is lambed to the end she may keepe it the warmer and it may the better learne to know her In the meane time care must be had to feed the Ewe with the best Hay that may be found and with a little â—â—anne and Salt amongst to keepe her in a house verie fast and sure and not to suffer her to goe forth of three or foure daies to carrie her water to drinke a little warme and wherein is mixed a little of the flower of Millet and of Salt to draw from her her first milke because it is not good And so soone as her Lambe shall begin to know her she may be let loose to goe feed in the fields and to keepe the Lambe fast in a warme and darke house vntill such time as it begin to play the wanton out of which house it shall be let loose morning and euening to sucke the damme at her comming home and going to the fields And after that it shall be growne a little stronger you shall giue it within house some Bran or verie small Hay and that the best that is to be gotten to keepe it occupied with all the time that the damme is in field The wise Shepheard will not keepe for to store his flock anie other Lambes than such as are the grossest most corpulent strong and which will well be able to hold out Winter and as for the rest he will learne them the way to the Towne to seekes new Master He will be alwaies sure to keepe a good round number to vphold and renew the losses that may fall by death or by sicknesse The wise Shepheard will not geld his Lambes till they be betwixt fiue and six moneths old and for to geld them he shall vse the meanes set downe in the gelding of Calues In Winter hee shall fodder them with the best sheaues of Corne in the Barne and he shall rake together the scatterings which they make from time to time which after will serue for Lâ—tter for the Kine and Horse For want of Corne-sheaues he may fodder them with the greene boughs or leaues of Elmes or else of the Ash tree gathered in their season or with Autumne Hay or the after-crop The tree called Cytisus is good for them if it may be found in this cold Countrey and being a thing so much desired and sought after of the Goats as they who by the vse thereof are made fruitfull in milke so likewise is the Fetch notwithstanding the straw of Pulse will be necessarie for them when they cannot haue anie other thing but that all other manner of Fodder is gone and not to be come by As concerning the time when they are to be led forth to feeding in Winter Autumne and Spring time you shall keepe them close in the morning and you shal not carrie them to the fields vntil the day haue taken the frost away from off the ground for at these times the frozen grasse doth beget in them a rhewme and heauinesse of the head and looseneth their bellies In Summer he shall carrie his flocke to the fresh pasture by the point of day when as the tender grasse is couered with the dew and toward noone he shall looke out either vaults and hollow places of the earth or else the couert and shadow of some thicket to keepe his Cattell from the heat of the Sunne or else some old Oke stretching forth his boughes or the Forests and placeâ— of tall Timber trees which giue a shadow And in as much as this Beast is verie tender aboue the head and is greatly offended by the Sunne he shall be carefull in Summer during the great heat to obserue when the Canicular daies begin that so before noone-tide he may draw his flocke to feed vpon the West and after noone vpon the East For this is a thing of great moment that the head of the Sheepe which are feeding be turned contrarie to the Sunne which oftentimes hutteth that kind of Cattell at such time as the Canicular daies come in In cold and moist weather as in Winter and Spring time he shall water them only once a day but in Summer twice that is to say foure houres after Sunne rise and at night after the heat is rebated and well
presently you must 〈◊〉 vnto the other Salt with a quarter of a pound of Brimstone mingled together which wil purge them and heale them of the infection These diseases happen them through eating of euill hearbs or drinking of standing water or for that the place where they feed hath beene ouer-washed with some floud or great streames of water in which case they neuer faile to fall sick in lesse than fortie daies wherefore to meet with such inconueniences the good Shepheard must goe euerie day before his flock and â—eepe them from going into the fields where he knoweth that there is anie occasion for them to incurre anie such inconuenience For the Scab in Sheepe you must make an ointment of the powder of Brimstone of the root of Cypresse as much of the one as of the other mixe them with Rhasis 〈◊〉 white Ointment Camphire and Wax to make an Ointment of after you haue 〈◊〉 three euenings rubbed the said Sheepe you must wash them with Lee with Sea water or Brine and lastly with common water The verie same remedie serueth forth 〈◊〉 rottâ—â— Sheepe For the Cough if it continue you must make them drinke in the morning withâ— horne the oyle of sweet Almonds and a little white Wine being warned together and giue them fresh straw and cause them to feed vpon Folefoot for it is commonly in the Spring time that they are troubled with this disease but and if it should happen at anie other time there may a little Fenigreeke be giuen them beaten with Câ—min and of the powder for Horses The hear be called Knot-grasse is verie bad for Sheepe for and if they eat anie of it all their bellie is swolne and blowne vp frothing out a thinne and verie stinking humor You must presently let such bloud vnder the taile in that place which is neere vnto the buttockes In like manner it will be 〈◊〉 lesse good to let them bloud vpon the veine which is in the nether and vpper lipp But to make sure to preuent the dangerous and common disease of the rot which being once caught is after impossible to be cured you shall in the morning as soone as you driue them from the Fold or bring them from your Sheepe-house to the placâ— where you would haue them feed with a little dogge chase them vp and downe the space of an houre and more till you haue as it were almost tyred them and then 〈◊〉 them rest and fall to their food at their owne pleasure And thus you shall doe in the euening also the reason whereof is this In the morning your Sheepe comming hungrie from the Fold and finding the thicke Dew Cobwebs Meldewes and sucâ— like filthinesse vpon the grasse they will with all greedinesse deuoure and eat it that which nothing in the world sooner procureth rotting Now being thus chased wearie they will not onely with their feet beat that corruption from the ground but also through their wearinesse forbeare to eat till such time as the strength of the Sunnâ— beames haue exhaled and drawne away those fogges and made the grasse both pure and wholsome by which experiment it hath been approued that where ten thousand haue died for want of this exercise not one hath quelled which hath beene vsed in this manner For a short breath you must slit their nosthrils as is vsually to be done vnto horses or else cut their eares one after another Vnto the sheepe which haue the ague it is good to be let bloud in the heele or betwixt the two clawes of his feet or vpon his eares afterward keeping him from drinking were it neuer so little The most soueraigne remedie to cure them of the ague as also of many other diseases is to cause to be boyled in Water and Wine a Rammes stomach and giue it them to drinke vvith broth The sniuell of sheepe as that also of horses doth keepe it selfe so close within the lungs as that neither by bloud letting nor by drinkes it can be expelled The best remedie is to strangle the beast if the disease continue but two daies for the other as well males as females doe greatly desire and delight in that which these driuelers do leaue vpon the edges of the rackes and licke it away thereby themselues shortly after falling into the same disease Certaine marrers of Mules rather than keâ—pers of Mules say that there must be hung about their necke a Toad of the vine whiles she is liuing made vp in a bagge of new cloth and so leaue her there for the space of nine daies others that he must be put to grasse if it be a horse and one sheepe by it selfe in a seuerall pasture others say that Garleeke and fresh Sage must be stamped together and a drinke made thereof vvith strong Vinegar vvhether it bee for Horse or Sheepe or any other beast others giue them to drinke a spoonefull of Aqua vitae with Mithridate There vvill no other successe come thereof but the corrupting of the Lungs and the Cough which such have as are rotten And as for helpe for this disease there is not any other but euen the anoyding of them out of the way The Cornes which vse to vex and torment sheepe are healed with Allome Brimstone and Vinegar mingled together or with a Pomegranet whiles it is young and tender and no kernels growne in it being stamped with Allome and a verie little Vinegar or with gals burnt and the same shaued and put in grosse or red wine and so laid vpon the cornes S. Anthonies fire which the Shepheards call the flying fire is hard to cure because that neither salue nor burning not yet any other medicine can helpe the same There is nothing else to be done vnto them but to foment them with the milke of Goats and it is good to shed and remoue out of the flocke the first sheepe that shall be taken with this disease The bloud is a turning about called the sturdie and it taketh them in the times of the greatest heat so as that thereupon they turne about stumble and leape without any cause and if you touch their head or feet you shall find them in a verie great heat For this you must speedily take a sharpe horne and make incision in the veine which is aboue the nosthrils and that just in the middest thereof and as high as possibly you can hereupon the beast will presently faint but come vnto himself againe within a short time after and that sometime to his good but sometimes and that doth oftner fall out vnto his euill Some Shepheards haue tried the letting of them bloud in some small quantitie in the Temples and haue found it to ease them sometimes as otherwise for such as haue had the cough or cold they haue giuen a spoonefull of Aqua vitae with Mithridate For the Plague there is the like remedies for beasts as there is for men and I thinke that
flesh He shall frame them in their youth to bring and the better to teach them so to doe he shall first cast a prettie way from him a peece of bread He shall be carefull to heale them when they be sicke They are subject 〈◊〉 specially vnto three diseases madnesse the squinancie and the paine of the thighâ— Madnesse taketh them in the extreame Sommer heat and in the excessiue cold of Winter and for the better keeping of them from this disease it will be good 〈◊〉 during the time of excessiue heat and cold they haue often giuen them cold water 〈◊〉 coole them withall and to temper the heat of their bloud or for the more certaintie whiles they be yet yong you may plucke from them at their tailes end a sinew which goeth along through the joints of the backe bone Or else to take from vnder their tongue a little sinew which is like vnto a small broad and round worme To 〈◊〉 them of this disease so soone as the matter is perceiued he shall cause him to drinke the juice of Beets with the pith of Elder tree or else burne him in the brow with 〈◊〉 hot yron or else to souse him euerie day for the space of fifteene or twentie daies â—â—gether in Sea-water three or foure times a day or else in warme water made 〈◊〉 for salted or Sea-water hath a singular vertue against the madnesse of a dogge And these are the signes of a madd dogge he is more drie and leane than ordinarily he was wont to be he eateth nothing neither drinketh although he seeme to be mucâ— altered and starued with want of them he hateth water more than any thing else 〈◊〉 the sight whereof he falleth into trembling and staring of his haire all ouer his body his eyes are red and fierie his looke is aside sterne and fixed vpon him whom he beholdeth he doth nothing but run hither and thither without reason his head and eares cast downe his mouth verie much gaping hanging out a great blacke and waâ— tongue foming and driueling at his mouth and sniuell at his nose his taile hanginâ— betwixt his legges barking with a hoarse voice and hanging his head vpon the 〈◊〉 side or the other he setteth vpon without barking and biteth whatsoeuer a he 〈◊〉 with whether it be his maister men knowne vnto him or vnknowne beast 〈◊〉 stone yea his owne shadow sometimes he standeth still sometimes he runneth noâ— on the right hand now on the left hand other dogges runne from him which noâ— withstanding he fauneth vpon if he meet them and maketh them afraid The Squinancie and paine of the thighs is healed and cured after the fame 〈◊〉 that it is in Sheepe notwithstanding the common remedie is to cause them to takeâ— great glasse full of warme Oyle and after to open the veine of the thigh For their â—â—ulcetate eares comming through fleas he must rub them with bitter Almonds bruised For to kill the fleas of dogges you must rub them with Sea-water or with 〈◊〉 with vvater or with the old lees of oyle of Oliues The other diseases may be cured by the same remedies which we haue alreadie set downe for Sheepe Shut vp a dogge close in some place for three daies in such sort as that he â—ay gnaw nothing but bones then gather his dung and drie it the powder of this 〈◊〉 is good against all bloudie fluxes if it be taken twice a day with milke and so 〈◊〉 for the space of three daies remembring moreouer before you mixe the 〈◊〉 milke to quench diuers small pebble stones made red hot in the fire in it This powder likewise is verie singular in maligne vlcers and those that are giuen to be râ—bellious likewise such an emplaister of dogs dung is excellent for the squinancie CHAP. XXVIII Of the Carter on Horse-keeper WE haue heretofore spoken of such liuing creatures as are for the profit and vse of men inhabiting Countrie villages in that which followeth we will speake of those which serue not onely for men inhabiting the said villages but also for them which inhabite and dwell in Cities and great Townes as are the Horse the Mule and the Asse I set the Horse before the rest as being seruiceable for the Peasant and Countrie-drudge and also affording great seruices to Nobles Princes Prelates and to be short to all sorts of men as being the beast which is peerelesse for his comelinesse beautie courage furniture profit and commoditie Therefore I say let the Carter or Horse-keeper to whom appertayneth the charge of Countrie horse be a sober and patient man louing his beasts well and neuer beating them but well may he acquaint them with the lash the whisking noise of his rod with his speech and with his cal let them not at any time labor more than they well may either in draught or trauell let him currie them cherefully and merrily euerie morning and in Sommer sometimes after noone he must not giue them to drinke but at ordinarie houres and after their rest let him oftentimes vse to wash their feet in Sommer with cold water and sometime with wine or the lees of wine for to strengthen them withall and with vrine if they be dulled or blunted in the night time putting of their owne dung in the hollow or sole of their hoofe and if they be chafed or heated or put out of the loue and desire of their meat he must wash their throat with Vinegar and Salt let him not giue them Hay Prouender Chaffe Oats or Litter before they be verie well dusted he must not let them goe without shooes or nailes and let him be carefull that their traise cart-saddles collars bridles or other parts of their geares and harnesse be not torne or rent or rotten He must also know to sow with small threed packthreed and shoothreed to stuffe and make fast his saddles to be short he must be acquainted with the Sadlers trade as also with the Farriers and therefore he must neuer be vnprouided of his budget and pouch furnisht with tooles and necessaries about harnesse and saddles nor yet of his yron stuffe for his beasts feet as namely needle threed and silke â—â—eame to let bloud with knife to launce and cut with corner buttrys pincers hammer paring-yron and rape he must also haue barnacles pasternes trauerses and colling-sheares with whatsoeuer else is needfull to be vsed in any time of occasion or necessitie He must be verie carefull to find out the cause vvhen he seeth any one of his Horses halt of what foot it is and in vvhat place of the foot being handled or tried he most complayneth himselfe and to put about his pasternes sometimes Spech-grase and sometimes dung He must also take great heed when his beast doe cast the old hoofe and haue a new growing and cause some thing to be giuen him for the helpe of the growth of the new hoofe and vvhen he hath his throat heated to
cause him to be couered if therewith he haue the cough and if in trauaile he haue taken cold by raine or tedious vveather to giue him then to eat some Fenugreeke or Anise-seed amongst his prouender to change him vvhen he is past age and also to take acknowledgement of the loue that one Horse beareth towards another and accordingly to set them one by another in the Stable appointed for them which he must euerie morning may cleane in Sommer carrying out the dung and filth and letting none remaine and at night giue them fresh Litter He must also cast an eye about and see whether his horses doe grow leane or no and then to fat them with Fetches boyled in water and mixed amongst their Oats as also with millet pannicke rice sodden and mingled with meale of Beanes and a little Salt or where these are missing to take good sweet Barley chaffe or Pease pulse well mixt with some drie Beanes and to giue him thereof good store after euerie watering or vvhen he newly commeth from his labour as for sodden Barley or other boyled corne they are onely good to loosen the skinne but the fat which they gather is neuer of any indurance He must be content to take vp his lodging in the stable for feare of their falling sicke intangling themselues in their halters and growing of his beasts and let him be carefull and wise in ordering and placing his light in such sort as that it may be out of daunger and to locke vp and keepe his harnesse well and made readie ouer night 〈◊〉 morning that so when he is to returne to his labour into the field he be 〈…〉 of any thing If he haue any Mules or young Colts he must put them by 〈…〉 and reserue them for some other labour and if any of his Horses fall sicke if it be not of wearinesse dulnesse or chafing he must put him out from among the rest If he haue any Horse that hath ill propertie or fault he shall be carefull how to amend it as if he be fearefull or timerous or if he will not abide while one getteth vpon his backe or if he will not goe by or into any place he shall hang within his 〈◊〉 some prettie little stone and if this doe him no good he shall hoodwinke him or 〈◊〉 behind him at his taile some flame of fire or some sharpe pricking thing if he wâ—â—nie much he shall tie to his head a stone with a hole through it if when a man is vpon his backe he rise and come aloft he shall hit him with his rod vpon the forelegges if he lye downe he must be raised vp againe with rough words and strokes if he goe backward you shall tye a cord to his codds vvhich shall be so long as thâ—â— reaching betwixt his forelegges he which rideth him may hold it in his hand and when as the Horse shall goe backward he shall pull it hard with his hand to make him goe forward for so vvithout all doubt he will goe forthright and amend his fault if the Horse be gelded he must beat his thighs vvith a long staffe taken out of the fire verie hot and burnt at the end or he shall giue him feele of his whisking rodd betwixt his eares if the Horse be hard to shooe and troublesome to handle and dresse in the stable he shall put in one or both of his eares a little round pebble and there make it sure with one or both his hands and keepe them in his eares and thus he shall make him as gentle and meeke as a Lambe It is also the Carters part to gouerne his heard of Mares and Colts carefully thâ—â— no inconuenience may befall them he shall put them to feed and shall send theâ— to grasse when it shall be due time and that in large and marish grounds Notwithstanding marish ground doth soften their hoofe verie much and maketh them tender sighted and begetteth water in their feet and for this cause I could like the high and hillie grounds better being such as from time to time haue raine or 〈◊〉 dropping downe vpon them and not drie at any time and such as are rather voiâ— and free than incombred with vvood or other bodies of trees or legges and yet further hauing a soft and sweet grasse rather than a high great and strong grasse And notwithstanding that Mares be not so frolicke nor couragious as Horses be yet they goe beyond them farre in the race and stand it out a great deale longer and againe they are not so chargeable to keepe as Horses are for they are not fed with the best hay they content themselues to run in pastures all the yeare long true it is that in Winter and when the ground is all couered with snow as also in the time of continuall raine they must be put in some one house or other and giue them such Hay as is good to eat and in Sommer to keepe them in some good coole shadowâ—â— place and well growne with good Grasse and serueth vvith cleare vvaters but nâ—uer vpon the rough and ragged mountaines as vvell for that they doe hardly feed there as also because that such as are with foale can hardly clime without great paine not come downe without endangering themselues to cast their Colts You shall not suffer the Mare to take Horse ofter than euerie two yeare according to the opinioâ— of the curious Horsemen but yet the better experienced allow the conueying of Marâ—s euerie yeare for it keepeth the wombe open and giueth the Foale a large bed to lye in to keepe and breed of the best kind and race and not to bring in a base and degenerate kind againe to see that it be dâ—ne about mid March to the end that at the same time that the Mares were couered and horsed they may easily feed their Colts hauing tender and soft grasse after Haruest for about the end of the eleuenth or twelfth moneth they foale and so their milke is the faster better conditioned begetteth also and nourisheth fairer Colts and such as thriue euen as we our selues would wish The Stalions also thus attended are the stronger and doe more abound with a well concocted and slimie nature and not with a thinne and waterie and withall they couer them with more courage and beget greater Colts and such as are more hardie and strong He shall know that the Mares are readie to take Horse when they yeeld a whitish humor at the place of generation and that their priuie parts are more swolne than they were wont to be as also more hot than ordinarie and eat not so much as they were wont He shall let her take Horse twice a day euening and morning before he let her drinke and this shall be continued but tenne daies which past if she refuse him he shall put her aside as with foale and shall take away the Horse least with his furious rage he make her
is cured by being let bloud vpon the veine vvhich is found in 〈◊〉 middest of the thigh to the quantitie of sixe ounces or about the place vvhich is somewhat about the fundament but if in neither of those two places or vvhere they â—annot be found you must take the necke veine toward the vvind-pipe if you perâ—eiue that there is need of a drinke you shall straine a handfull of Purslane and â—â—ingle the juice vvith Gumâ—tragacanth fine Frankincense and a few Prouence Roâ—â—s you shall make him take it all vvith honied vvater in some prettie small quantiâ—ie It is knowne amongst other markes that he hath an ague if he haue the stopping of his vrine and his eares become cold withering and hanging downe In the faintnesse of the heart it is good to keepe the horse verie hot and to giue him this drinke Myrrhe two ounces Gum-tragacanth foure ounces Safron foure drams Mehlot in powder an ounce Mercurie a pound and fine Frankincense so much as shall be sufficient and proportionable all these mixt together and made inâ—o powder shall be reserued for your vse and that shall be in giuing two good spoonfulls thereof with one pinte of water two spoonefulls of Home and two bowles of Oyle of Roses This drinke vvill serue for many daies euen till the horse doe find himselfe better And further know that this drinke is good for those that haue their â—acke or loynes broken and members verie stiffe For the horse that is ouer-heated you shall cause him to swallow with the horne 〈◊〉 Winter three ounces of Oyle vvith one pinte of red vvine and in Sommer two ounces of Oyle onely vvith the like quantitie of Wine that is aboue named In the paine of the bellie vvhich some call the Birth you shall take the seeds of vvild Rue or of the garden Rue you shall poune it well and vvith hot vvine you shall make him a drinke vnto this drinke you may adde Cummine and Fennel-seed in like quantitie and after keepe him hot in some close and vvell couered place before you giue him this drinke you must get vpon his backe and vvalke him a long time and that rather in high places than in low and plaine fields when you are comming homeward if the season be cold you shall cloath him vvith a good vvoollen cloth rubbing his flankes vvith Oyle vntill such time as he be become cold and doe breake wind It vvould be good also to conuey into his fundament some hollow joynt of a Reed or Rose tree sufficient thicke and halfe a foot long annointed vvith common Oyle and let this same hollow Reed be in such sort fastened vnto his taile as that it may not by any meanes come forth and this done then to get vpon the horse and to vvalke him But howsoeuer things goe you must let him haue meat of hot qualitie and to drinke vvater boyled with Cummine and Fennell-seed in equall quantitie mingling vvith it Wheat meale and keeping it verie vvarme in a verie closâ— place For the difficultie 〈◊〉 vrâ—ne it is an approued thing to take fiue or nine of the flies called Cantharides to lap them in a linnen cloth and applie them to the thigh and howsoeuer it fareth with him yet to keepe them there for some time this will procure vrine but in anie case giue him them not in powder clister or drink◠〈…〉 good also to rub his cods with the decoction of Cresses Pellitorie and 〈…〉 Leekes For the sniuell take Orpin and Brimstone cast them vpon burning coales and 〈◊〉 the fume goe vp into the Horses nosthrils that so the humors congealed aboue in 〈◊〉 braine may be resolued and cast forth For the Flying worme take from him some bloud vpon the veines of the 〈…〉 applie a hot â—earing yron verie deepe vnder the throat and in the hole put 〈…〉 plegets vpon them moystened in the white of an egge and after let him stand 〈◊〉 dayes in the stable For the Iauar take Pepper as also the leaues of Coleworts old Swines 〈…〉 make an emplaister to be layd vpon the place For the Figge you must pare the hoofe so farre forward as that you may 〈◊〉 reasonable roome and space betwixt the sole of the foot and the figge then 〈◊〉 Spunge there and tye it verie hard that so the rest of the figge may be 〈…〉 euen to the cleft For the Wenne open it when you shall perceiue it to be full of matter 〈◊〉 make a plaister of Goole-turdes wine salt and vinegar and lay vnto the 〈◊〉 beware in any case that there be not in the bottome of it some strange and 〈◊〉 thing For the galling of the backe that is new done take two great Onions and 〈◊〉 decoction thereof in boyling water afterward you shall applie it to the sore place 〈◊〉 hot as the horse can abide it all the swelling will be gone away in one night Otherwise take salt in powder and wet it in strong vinegar putting thereto the yolke of 〈◊〉 egge with all this together you shall rub the place and you shall see the proofe 〈◊〉 else wash the place with wine or verie strong vinegar lay aloft vpon it Lime made 〈◊〉 powder and mixt with Honie continue this remedie so long as till the flesh be 〈◊〉 againe and the bone couered with it then to cause the haire to grow vpon it yoâ— must poune the shells of small nuts burned and being mingled with oile annoin◠〈◊〉 places wanting haire and it will be ouergrowne in a short time For a Horse â—wayed in the backe or complayning of hauing beene ouerladen â—â—â—plie vnto the reines of his backe an emplaister made of stone-pitch with the 〈◊〉 of Bole-Armoniake Dragons-bloud Olibanum Masticke Galles of each â—quall weight let the plaister be layed somewhat hot vpon the offended part which you shall not take away vntill it easily forsake the place when you touch it for 〈◊〉 the Horse is healed For the swellings caused on the Horse backe by the Saddle open it first with 〈◊〉 Knife afterward lay plegets vpon it wâ—t in the whites of egges three dayes together and the place if it be swolne and hard it will be healed with Coleworts 〈◊〉 Wormewood and Beares-breech bruised together and stamped and boâ—â—led together with sweet Seame applie it vnto the place offended and hurt For the disease called Graps which are moules and scabbes on the heeles 〈◊〉 way the scabbes and them wash the place with the decoction of Mallowes 〈◊〉 and Mutton Sewer put the drosse or thicke substance of this vpon the 〈◊〉 and bind it fast and close thereto afterward take it away and annoint the place 〈◊〉 an oyntment made of vinegar Mutton Sewet the gum of the Firre tree and new 〈◊〉 of all alike and boyle them altogether It is a singular good remedie for the Iaundise vvhich followeth take of â—â—nicke Corne and Smallage of eaâ—h a pound boyle them all vvith
require let him bloud againe the second day on the other side of the necke let him stand warme lye soft and by no meanes drinke anie cold water For the Gargyll or Pestilence amongst Horses take Hennes dung and mix it verie well with old vrine and then boyle them together and being luke warme giue the Horse a pint or a little more to drinke two or three mornings together then as was before said let him stand warme lye soft and by no meanes drinke anie cold water If your Horse be troubled with the Cords take a corued made of the brow-antler of an old Stagges horne and thrust it vnder the Cord and twynd it tenne or twelue times about till the Horse be constrained to lift vp his foot then cut the Cord asunder and put a little salt into the wound and wash him after with Beefe-broth and the cure will be effected If your Horse be troubled with a Rhewme descending downe into his eyes you shall take Bole-armoniake Terra sigillata Sanguis Draconis of each a like quantitie scrape them then adde the white of an egge and vineger so much as will serue to moist them then spread it vpon a piece of leather plaster-wise and lay it to the temples of the Horses head three or foure daies together and it will both 〈◊〉 and drie vp the rheume If a vvarte or any other naughtie substance shall grow vvithin the 〈◊〉 of your horse you shall take burnt Allome and vvhite Copperas and grind 〈◊〉 to a verie fine powder and then vvith a Goose or Swans quill blow some of the poâ—der into the horses eye and it vvill soone eat away the excression and clense the eye and make it faire and perfect For any straine vvhatsoeuer vvhether it be in sinew or in bone you shall 〈◊〉 Bole-armoniack Vinegar vvhites of Egges and Beane-flower and mix them 〈◊〉 together till it come to be a good thicke salue then spread it vpon a cloth and lay 〈◊〉 exceeding hot to the straine renewing it once in fiue and twentie houres and it 〈◊〉 cure it If your horse be troubled vvith spauens you shall take a good quantitie of Linseed and bruise it vvell in a Morter then mixe it verie vvell vvith Cow dung and put in into a Frying-pan and boyle it vvell therein vpon a quicke fire then 〈◊〉 hot applie it to the Spauen not forgetting to renew it once euerie day till it 〈◊〉 brought the Spauen to a head and breake it like an ordinarie impostumation 〈◊〉 hauing run two or three daies you shall lay a plaister of Pitch vpon it and so heale vp the sore as in case of other vlcers Now for as much as to know medicines for diseases is to little or no purpose except a man know the disease I vvill here in a briefe manner shew you the signes of all the most generall and hidden infirmities that are in horses therefore first to begin vvith the outward parts that you may know where the griefe is vvhen at any time a horse halteth you shall note these few obseruations following first if he 〈◊〉 before and 〈◊〉 but his Toe to the ground it is most certaine that the greiefe is in his hoofe but if vvhen he halteth he bend not his pasterne then be you vvell assured the griefe lyeth in the joynt If he halt more vvhen you turne him than when he goeth right forward or forbeareth his foot more in the turning than in going then the griefe questionlesse is in the shoulder or the thigh or if vvhen he standeth still he setteth one foot a good deale more forward than the other the griefe is then in the shoulder or vpper parts also as in the Knee or Knuckle of the Elbow If he goe bowing to the ground and tread his steps verie thicke the griefe is in the brest 〈◊〉 he halt behind and in his gate set but his Toe to the ground the griefe is in the foot or in the stiâ—le but if he refuse of touch the ground at all then the griefe is in the Buttocke Now to know whereof these griefes doe proceed you shall vnderstand that if the griefe proceed of a hot cause then he most halteth when he trauelleth or is chafed and the further he goes the worse and worse he goes but if it proceed of a cold cause then he halteth most when he rests or stands still and at his first going out out of a journey but after a little chafing he goeth vpright againe Now if the horses halt be secret and as it were halfe vnperceâ—â—able insomuch that you are incertaine vvhether he halteth yea or no you shall suffer him to runne at the vttermost length of his halter vvithout any stay or ease of your hand and then without doubt if he haue any hidden maladie or griefe whatsoeuer he will easily discouer it and thus much for the signes of griefes in the outward parts Now for the signes of griefes in the inward parts you shall obserue that if your horse be slower in labour or duller of the spurre or shorter breathed or if his eares hang downe more than they were wont of his haire stare if his flanke be more hollow if he burne or glow betwixt the eares if he refuse his meat or if his mouth be drie and clammie in his trauell all these are generall signes of inward sicknesse If a horse hold his head downe in the Manger be heauie and dimme sighted it is a signe of a Feauer headach hearâ—ach foundring in the bodie or the Staggers If a Horse turne his head backe and looke to his bodie as to the place grieued it is signe of obstructions in the Liuer especially when he looketh to the right side but if he looke further as to his bellie then it is a signe of Wormes or Colicke when thin vvater runneth from his mouth it is a signe of Staggers or a vvet Cough â—â—tinking breath and foule mattar at his nose is a signe of an Vlcer in the nose but â—he mattar be white then the Glaunders if blacke then the mourning of the â—yne if yellow then the consumption of the Liuer but if he cast little lumpes 〈◊〉 of his mouth then it sheweth rotten Lungs If the Horses bodie and breath be 〈◊〉 and withall he loath his meat it is a signe of a Feuer surfet in the Stomacke or 〈◊〉 drie or moist Yellowes A palpable swelling on both sides the forehead shewâ—â— the Staggers betweene the eares the Poll-euill vnder the eares the Vâ—â—es in 〈◊〉 mouth the Flapps or Lampas vnder the throat the Glaunders in the tongue 〈◊〉 Strangles on the left side the Spleene in the bellie and legges the Dropsie 〈◊〉 in the flanke the Collicke To cough or to offer to cough shewes a Cold or 〈◊〉 feather or such like thing in his wezand To stagger or goe reeling sheweth 〈◊〉 Staggers yet if such staggering be behind onely then it shewes Foundring in 〈◊〉 bodie or paine in the
from the other the smell of which Elder is so odious 〈…〉 beasts that they haue no desire to come neere it either vnder or aboue the 〈◊〉 so long as it is greene and therefore when these first stickes shall be drie you 〈◊〉 renew them Othersome put Thornes that are verie sharpe and pricking or 〈…〉 of Chesnuts vnder the earth round about the plants of the Artichokes 〈…〉 one neere vnto another to the end that the Rats comming neere vnto the 〈◊〉 may presently be driuen backe againe Others cause Beanes to be boyled 〈…〉 poysoned water and doe put them in the holes of this wicked cattell for they 〈◊〉 〈◊〉 sent thereof they run thither presently As concerning Moules we will speake of 〈◊〉 manner of killing them hereafter The root of Artichoke sodden in Wine and drunke is soueraigne against the difâ—â—cultie of making water for the stinking and strong smell of the arme-pits and of 〈◊〉 vrine also for the hot and scalding fretting of ones vrine whether it come of the 〈◊〉 or of some other cause and so also for the dropsie the pulpe boyled in flesh 〈◊〉 and eaten with Salt Pepper and Galanga made in powder helpeth the weakâ—sse of the generatiue parts The Italians eat them in the morning raw with bread 〈◊〉 salt whiles they be yet young and tender CHAP. XV. Of Sorrell and Burnet SOrrel and Burnet notwithstanding that they grow vntild in great aboundance yet they may be sowen in fine ground and well manured in the Spring time especially the Sorrell for as for Burnet it groweth likewise and as well in drie grounds nothing tilled or stirred both of them 〈◊〉 planted in gardens must from the beginning be well watered and he that deâ—reth to gather the seed must take them vp and plant them againe suffering them to â—row to their perfection and then to drie and wither They feare not cold or frost â—either yet aboundance of water but they looke especially the Sorrell that they 〈◊〉 become the fairer to be cut three or foure times a yeare All the sorts of Sorrell as well those of the field as those of the garden haue this â—ertue that being boyled with flesh how old and hard soeuer it be yet they make it â—nder and loose the bodie The leaues of Sorrell rosted in hot ashes haue a singular force to resolue or to cause 〈◊〉 Apostumate the swellings of the eyes or as some Surgeons vse if you take the 〈◊〉 of Sorrell and lap them vp close in a Burre-docke leafe then lay it in the hot 〈◊〉 and rost it as you would rost a Warde then open it and applie it as hot 〈◊〉 the patient is able to endure it to any impostumation or byle whatsoeuer about 〈◊〉 part of a mans bodie it will not onely in short space ripen and breake it but also â—raw and heale it verie sufficiently it is also being boyled in Posset-ale a verie â—â—od cooler of the bloud and a great comferter against inflamations which come by â—â—urning Feauers A Cataplasme made of the leaues of Sorrell with twice as much 〈◊〉 Swines-grease all beaten and mingled together and afterward put in the leafe of 〈◊〉 Colewort vnder the hot ashes is soueraigne against cold Apostumes The seed of â—orrel powdred and drunke with water or wine doth asswage the paine of the blouâ—ie flux Sorrell steept in vinegar and eaten in the morning fasting is a preseruatiue â—gainst the plague as also the Syrope or Iuleb made with the juice thereof The â—aues of Sorrell well stamped and applied vnto the wrest doth tame the fiercenesse 〈◊〉 the ague Burnet of the garden being an herbe that some vse to put in their salades whereof 〈◊〉 haue here spoken and which is also the same which the Latinists call Sanguisorâ—â— taken in drinke is good to restraine the monethly termes of women and all other 〈◊〉 of the belly but especially such as are of bloud it is good also to dry vp wounds â—nd vlâ—ers if it be applied vnto them in forme of a Cataplasme Some doe much â—teeme it in the Plague time and some say that the often vse of Burnet especially 〈◊〉 juice thereof is a verie soueraigne preseruatiue against dangerous diseases beâ—â—use it hath a propertie verie much strengthening the Liuer the Heart and the Spiâ—â—â—ts The leaues of Burnet put into the wine make it more pleasant more strong and â—omewhat Aromaticall and of the taste of Millions they are verie good to be put in sallades made with Oyle Salt and Vinegar according as we see them vsed 〈◊〉 day CHAP. XVI Of Harts-horne Trickmadame and Pearcestone AS for Harts-horne and Trickmadame they haue no need of any 〈…〉 or planting for both of them will come in any ground that 〈◊〉 would haue them whether it be husbanded or not True it is that if 〈◊〉 would haue Harts-horne flourish and faire liking you must cut it oft 〈◊〉 it along vpon some roller or cause it to go vpon foot by it selfe for it delighteth to 〈◊〉 so intreated and vtterly refusing to grow otherwise than against the ground 〈◊〉 madame doth nothing feare the cold and doth grow principally vpon the old 〈◊〉 of vines in a stonie and grauelly earth These are put in Summer-sallades 〈◊〉 neither of theâ—â— haue either tast or smell fit for the same The Harts-horne is goodâ— stay the flux of the bellie Trickmadame stamped with Lettuce and applied vnto the pulses doth delay 〈◊〉 heat of an ague The distilled water thereof being often times drunken doth 〈◊〉 roughly heale burning and tertian agues Pearcestone is sowen in a drie and sandie soile and craueth to be much 〈◊〉 euen from the beginning he that desireth the seed must let the hearbe grow to 〈◊〉 perfection and afterward to drie the seed as corne is dried It may be preserued in salt and vinegar after the manner of purcelane and then 〈◊〉 soueraigne for the difficultie of vrine for the jaundise and to breake the stone to proâ—â—uoke vvomens termes and to stirre vp ones appetite if it be vsed in the beginning 〈◊〉 meat For want of such as is pickled in vinegar you may make the decoction of 〈◊〉 leaues roots and seeds in Wine for to vse in the same disease CHAP. XVII Of Marigolds MArigolds haue not need of any great ordering for they grow in 〈◊〉 fields and in any ground that a man will neither doe they 〈◊〉 to 〈◊〉 sowen euerie yeare for being once sowen they afterward grow of theâ— selues and beare flowers in the Calends of euery moneth of the yere 〈◊〉 in Sommer as in Winter for which cause the Italians call them the flower of all 〈◊〉 moneths To be short the place where they haue once beene sowen can hardly 〈◊〉 of them If they be neuer to little husbanded and cut many times they will beare 〈◊〉 faire â—lowers and verie great but yet euer more in Autumne than in the Spring The juice of the
his old root but will be sowen euerie yeare in September in hot and drie countries and in other placâ—â— from Ianuarie vntill March and it is sowen commonly with coleworâ—s It prospâ—etâ— best when it is sowen in places where the crops of vines haue beene burned I haâ—â— seene at Vandeuer a small village in Burgundie young children and other folke to eat the seed of white poppie for lickorishnes without being any thing moued to heauinesse of sleepe but made more stirring and liuely which hath made me to 〈◊〉 that the seed of Poppie is not so much to be feared as some would beare in hand CHAP. XXXVII Of Cucumbers CVcumbers are sowen vpon a bed in the moneth of March and for feare of srost they are couered with straw vntill mid-May which is the time when they would be remoued vnto such ground as is well manured and thicke layed with dung fat and soft to the end they may be suffered to creepe and ripen vpon the ground or else vpon beds filled with fat and well 〈◊〉 earth being a foot high For to sow them there must be planted foure or five seeds the one from the other some two foot they must not be weeded at all because they thriue the better when they be ouer-growne with weeds Notwithstanding 〈◊〉 Spaine they vse to weed them as carefully as they can as also lighten and raise theâ—â— earth and there grow verie faire Cucumbers thereupon It is good to water theâ—â— oft vntill they put forth their buds and bring forth fruit yea and after also if the time fall out somewhat drie for the Cucumber of his owne nature doth loue moisture insomuch as if there be set a vessell full of water vnder a Cucumber it will be found the next day to be shrunke three fingers and it must be prouided that the water goe directly downe vnto the root of the Cucumber without touching the fruit because otherwise it would make it worse It is true that when it beginneth to ripen the raine and â—uerie other manner of watering is enemie vnto it for thereby it becommeth but more withered without any tast and altogether discontenting It feareth the thunder and lightning and for that cause you must not plaâ—â— them in any such time neither yet hope for any great increase thereof in such yeares as wherein such stormes and tempests fall out for thereupon they wither and fall quite away to nothing If a man desire to haue them faire ones he must gather them in the full of the Moone for at this time they grow bigge and at other times they fade and grow lesse Furthermore there may not come neere vnto their bed any vessell full of oyle because the cucumber of all other things hateth oile and cannot thriue if he which doth till them haue handled oyle The vse of Cucumbers is altogether hurtfull because the nourishment and juice comming of them is easily corrupted in the veines whereupon there grow in 〈◊〉 bodies Burning-Agues and such as are verie hard to câ—re wherefore it is better to appoint them for meat for Mules and Asses to which kind of beasts this fruit is verie pleasant and profitable than to ordaine them for mens food and sustenance It is verie true that their seed boyled with Barley-water doth prouoke vrine asswage the heat of the reines and also diminish the heat and thirst that is in Agues A decoction made with the seed of Cucumbers Winter-Cherries Mallowes and the seeds of vvhite Poppie adding thereto the juice of Licorice a little Mummia Gum-arabecke and Tragacanth is a singular remedie for them which are in consumptions which cough continually and haue their vrine burning them Soâ—â— likewise say that a Cucumber placed long-wise neere vnto a child which hath an Ague being of the same greatnesse that the child is doth deliuer it altogether from the Ague CHAP. XXXVIII Of Gourdes GOurdes doe craue the like earth and ordering or tillage that Cucumbers doe foreseene that they haue the Sunne at commaund it is true that they must be sowne with greater distances and in such sort as they may climbe stakes heapes of stone and arbours thereby to giue some pleasure in the beholding of the fruit hanging rather than the lying vpon beds for they delight not so much in creeping vpon the earth as the Cucumber doth but rather to climbe on high Before you set them you must steepe their seeds one night in water that so you may learne to make the better choice of them and to know which are good And in that respect it will be good to take those which sinke downe to the bottome and let alone those which shall swim vpon the top of the water as being vnprofitable and worth nothing to sow The seeds shall be put into the earth two together the sharpe end vpward in holes wide and deepe to the quantitie of two foot and three or foure foot euerie one from another filled with old dung that is verie small or else to make them spring out of the earth the sooner with horse dung as it commeth all hot from the stable for other matters they craue no great attendance prouided that they be serued with water to their contentment and yet those which are least waâ—ered will haue the most pleasant sauour and tast wherefore if they be sowne in a drie ground you must set hard by them pots of water with lists of cloth or straw hanging at them which will be continually dropping of water vpon them which thing will be great aduantage to them during the great heat It is certaine that the goodnesse and fairenesse of Gourds doth consist altogether in the good choice and well setting of the seed for the seeds which are next to the necke of the gourd doe bring forth long ones those which are in the middest round ones and those which are by the sides short and thicke ones in which consideration if you would haue grosse and thicke gourds which may serue to make vessells and bottles of when they shall be drie you must take the seed that is in the middest of the gourd and set it with the head downward but when you desire to haue them to sell and to eat you must take of the seed next vnto the necke and set them after the right and common manner for so the fruit will grow long and more tender and of a greater price The gourds intended to gather seed of for to sow must not be gathered before Winter and when they are gathered they must be put in the Sun to drie or else hung vp in the smoake or else hung as the manner is in France vnder some chamber-floore or else set them in rows voon boards for otherwise the seeds would rot or else to put them in heaps of corne which will not onely keepe them from rotting but will also ripen them if they be gathered being yet vnripe but those which are intended to be eaten must be gathered at their
and maruailous good to stay the spreading of the canker in the breasts and the creeping Polypus howsoeuer some hold them as incurâ—ble The same applyed to the brows taketh away the hear and asswageth the paine of the head In an injection it mundifieth first and afterward conglutinateth wounds and drieth vp fistulaes verie readily and maligne vlcers which are easily prouoked and become worse by other remedies being dropt into weeping eyes it healeth them and stayeth such rheumes as fall downe vpon them and cause inflammation and dazeling of the same being applied with a linnen cloth vpon itchings wheales scabbes poukes the wild fire S. Anthonies fire or shingles it cureth and healeth them in a verie small time as also all other burning inflammations Being drunke for certaine dayes it stayeth all rheumes vomitings and fluxes of the bellie it drieth vp the water in those that haue the dropsie appeaseth the paines of the colicke it cureth tertiâ—n and quartan agues and I am verily of mind that it may be giuen to good and profitable purpose to other agues the temperature thereof considered and his infinite other secret qualities which euerie day are more and more manifested being drunke and applied a certaine time it reâ—uniteth the rupture and falling downe of the bowels the falling downe of the mother and the excessiue courses of women by suppressing them and whatsoeuer other â—luxes of bloud Taken in a gargarisme with a little Wine it driueth the vlcers of the mouth and being vsed for a gargarisme it selfe alone it is singular against the distillations causing the swelling of the vâ—ula or the inflammation of the throat called the squinancie likewise taken in the same mannâ—r it is good against the blacknesse and roughnesse of the tongue caused of a continuall ague The juice and decoction of the leaues worke the verie same effects if they be taken whiles as yet the herbe is not too much dried by the heat of the Sunne Of this Buckwheat there is made a compound water to make the face faire and beautifull and vndoubtedly to take away the freckles and it is thus made Take of the leaues thereof bruised in a mortar two good handfulls of the roots of Salomons seale made cleane with a linnen cloth and after brayed a quarter of a pound mingle all together and infuse them for the space of twelue houres in wine this being done put all into a limbecke adding thereto the juice of three Lymons or Oranges then distill and draw out the water in Maries-bath which you shall keepe verie carefully for your vse but it is requisite that before this you haue made prouision of the liquor of the Brionie root which must be gathered about the end of Aprill or in the beginning of May whiles the dews continue and that in this manner The head of 〈◊〉 root must be cut a little vncouering the top and not pulling it vp by the root 〈◊〉 it is thus pared at the top you must cut a hollow hole in it some two or three fingâ—â—â— deepe and then couer it againe with the cap you haue cut off from the head and some few of the leaues thereof and so to leaue it to the next morning before Sunâ—â— rise not taking off this cap or couering then there will be found in this hole a liquor which must be gathered with a spoone and put vp and kept in a violl glasse after which the couering must be put on againe as it was the day before and this to be continued euerie day vntill mid-May and longer if so be that one be disposed Now when you would vse it take an ounce of this liquor and mixe it in a violl with two ounces of the abouenamed compounded water and at night when you goe to bed you must wet a linnen cloth in this mixture and spread it all ouer the face then letting it rest a good part of the night but in the morning you must auoid the bâ—â—ning heat of the Sunne and this course shall be continued for certaine nights together But although the hearbe alone applied his juice water and decoction hauing great and excellent qualities as it is easie to judge by that which hath beene said before yet forasmuch as that one simple or one drugge or many joyned together and to good purpose and effect in that thing for which it was compounded and made is of much more efficacie by the helpe and assistance afforded vnto it I am willing for that cause to impart vnto you a maruailous oyntment made of the same Backe-wheat and the description of it it in manner as followeth Take of the juice of the leaues of Buck-wheat layed in steepe in a little white wine the space of foure and twentie houres one pound of the juice of Vernaine which is as yet but a little 〈◊〉 vp into branches in like manner steeped as before and that by it selfe a quarter of a pound of the juice of the leaues of yellow Henbane commonly called small Nicotian or the Queenes-herbe halfe a pound Oyle-Oliue a pound mix all these together in a skellet and boyle them vpon a small â—ire stirring it often with a spatule of wood vntill the juices be almost consumed then adde thereto of new waxe brokâ—n into peeces and of Perrosine of each a quarter of a pound and melt the whole by little and little still stirring it with a spatule and keeping a low fire without increasing of it which being done take the skellet from the fire and put into it at thâ—â— present instant of Venice Turpentine a quarter of a pound by little threeds 〈…〉 were and stirring it continually with a spatule then when the oyntment shall begin to wax cold put in Masticke and Frankincense mixt together in powder of each the weight two French Crownes and cease not to stirre it as before vntill it 〈◊〉 all well incorporated The marke to know when the oyntment is well made and fully finished is if a drop thereof being put vpon your naile doe congeale and 〈◊〉 together or that it cleaueth vnto the spatuâ—e stirring it Then put you vp this composition or mixture in Gallipots for to serue you as shall be declared hereafter This oyntment aboue all other remedies is singular good in the curing of the 〈◊〉 as well of the dugs as of other parts in the curing also of the Polypus Nâ—li 〈◊〉 tangere the Kings-euill bruised or squat â—â—â—les wounds old and new fistulaes and maligne vlcers be they neuer so rebellious It quencheth all sharpe inflammationâ— the shingles and burnings either of water or fire It rooteth out all sorts ofringwormes scabs itches pastules the wild scab and the wild fire It is good for 〈◊〉 of sinews iâ— there be added to it pouned wormes It cureth the moth or falling of the haire if before you annoint the head the haire be pulled and taken away 〈…〉 away the swelling and paines of the Hemorrhoides Being applied with 〈◊〉 greaâ—e and a little oyle of
make answer vnto whatsoeuer any man hath demaunded of them but we must thinke that it is more probable that such like diuinatiâ—n doth proceed of some diuelish art rather than by vertue of this plant seeing withall that this barbarous and heathenish nation is ordinarily giuen to call vpon the wicked feend in all their necessities and he againe doâ—h so dazle their eyes that he maketh them to conceiue an infinite number of ambiguous and doubtfull things and false superstitions representing vnto them a thousand diuelish and dreadfull visions and apparitions thus is the simplicitie of this poore people deluded by the companie of the said Priests holding for a true and certaine oracle their vertue proceeding from this plant Furthermore when they are throughly disposed to see strange and fantasticall visions they burn the leaues of the said plant and take the fume at their mouth and nosthrils and verie presently after they become as it were depriued of sence falling to 〈◊〉 ground in a trance It is certaine that many Philosophers doe deliuer that there 〈◊〉 certaine plants which haue the like force and properties making men to dreame of 〈◊〉 infinit sort of things and those well pleasing to the spirit and vnderstanding of 〈◊〉 furthermore they assure vs that if a man take of the juice of it in any quantitie 〈◊〉 shall become beside himselfe for the space of three daies Dioscorides likewise saith That there are diuers plants which haue the same vertue as Mad night-shade a 〈◊〉 of the root whereof as he saith drunke with Wine doth bring dreames of 〈◊〉 things but not altogether vnpleasant but taken the double quantitie it makeâ—â— mad and taken foure fold it killeth if any man eat Anise-seed going to bed he shalâ— haue pleasant dreames in his sleepe but and if he eat turneps they will procure hiâ— noysome and troublesome dreames Furthermore the vse of the leaues of Nicotiana as well greene as drie and 〈◊〉 in powder are distilled in a glasse lembecke the water whereof is not lesse 〈◊〉 than the juice in wounds swellings kibes and the falling of the nailes of the â—â—gers if you powre of this water vpon the griefe and afterward couer it with 〈◊〉 clothes dipt in the same Some likewise draw an oyle out of it by descension to speake after the manner of Chymists in a glasse retort some also doe make thereof a chymicall salt both the one and the other are a great deale more excellent in the foresaid diseases 〈◊〉 the leaues juice powder or distilled water of Nicotiana forasmuch as quintessesces drawne out of simples are the subtile spirits thereof wherein lyeth the pure 〈◊〉 and sincere qualities of the matter from whence it is drawne we will not speakâ— here of the manner of distilling of the Chymicall oile and salt of Nicotiana but reserue the same for our booke of secret remedies The ointments of Nicotiana are made diuers waies notwithstanding that this 〈◊〉 simple taken and applied as we haue alreadie spoken at large be of greater vertâ—â— and efficacie I will onely make mention of two which seeme to me the most artificially described The first is take of the fairest greatest geenest and most roâ—â—nish leaues of Nicotiana that can be chosen a pound wipe them as cleane as 〈◊〉 possible with a linnen cloth from all dust earth and whatsoeuer other filth not â—â—â—ting them any thing at all bray them in a mortar of wood or marble with a woodden pestell afterward melt halfe a pound of sweet seame prepared that is 〈◊〉 from all manner of filmes and skinnes in a brasen vessell putting to the said 〈◊〉 the drosse and juice of Nicotiana stampt as hath beene said let it all boyle together in a brasen vessell at a small and soft fire set vpon a triuet or in Maries 〈◊〉 that is to say a cauldron full of boyling water vntill you see all the warrie part of the juice euaporated and that the rest haue got the consistence or just thicknesse of the forme of an vnguent The second ointment is such melt and boyle together perrosin new wax and turpentine vpon a coole fire in a brasse skellet of each threâ— ounces and when it is all melted and shall begin to froth take a pound of the drossâ— and juice of the leaues of Nicotiana so purged chosen and stamped as hath beenâ— said set them to boyle with the wax perrosin and turpentine the space of fiue or sixe houres more or lesse at a small and gentle fire of coales vpon a treuet or in a double vessell that is to say in a cauldron full of boyling water stirre the same continually vntill the watrie parts of the juice be consumed and spent and the rest boyled thicke like an oyntment after that straine it through a thicke canuasse and pâ—â— it againe into the skellet with halfe a pound of Venice turpentine not suffering it 〈◊〉 boile but stirring it verie well let it coole and put it into pots for your vse 〈◊〉 in dispensing the first and second ointment put not in the drosâ—e of the stamped herb but strayning it through a thicke strainer reserue onely the juice which seemeth 〈◊〉 me to be the better As concerning the properties of these two oyntments the 〈◊〉 is better for wounds onely canerous vlcers ringwormes skurfes and fire faces because it hath more force to clense and resolue which is the principall and chiefe propertie of Nicoriana not being hindered or restrained by the mixture of other ingredients The other Ointment is better to incarnate and consolidate all sorts of wounds to resolue impostumes and swellings to mitigate paines and other effects Besides these two sorts of Ointments there may be made a verie excellent Balme of Nicotiana Distill the leaues of Nicotiana with the iuice pressed out the drosse being cast away put it into a Glasse-violl with like quantitie of common Oyle set this Violl well stopt with gummie Wax in the Sunne a long time and tye vpon the top of it a strong parchment or else set this Violl in a Cauldron full of boyling water or burie it in Horse dung and let it stand there full fortie daies changing the dung sometimes the fortie daies expired you shall find a Balme in the Violl which is of no lesse efficacie than the quintesâ—ence of Nicotiana aboue mentioned as concerning all the properties that may be desired in this Plant. Lastly you shall vnderstand that the ashes of this Nicotiana is of no lesse soueraigntie and medicinall vse than the leafe before rehearsed for after you haue taken the fume of the Tabacco and that the powder is burnt into ashes you shall saue those ashes in a close boxe for they will cure anie greene wound whatsoeuer They are also most excellent for the skinning of anie soare or vlcer and if you steepe them in white Wine or Vrine and make a lee thereof but Vrine is the better because it hath a certaine sâ—ewt oylie substance
not first steept a â—ight in Endiue or Succorie water with a verie little white wine and in the morning â—straining of it to drinke the liquor strained from it The way to prepare it is on this manner You must take the weight of a dramme or a dramme and a halfe or two drammes more or lesâ—e according to the disposition of the bodie the aptnesse of it to purge and the age and strength of him to whome you giue it and afterward beat it in a mortar and make it into powder neither too grose nor too fine then afterward put this powder in three ounces of white Wine when there is no Ague or water or the decoction or broth of Endiue or Succorie or of a Chicken or some other such liquor which is meet and fit for the present disease as in the water of Betonie for the head-ach or in the water of Mother-wort for the diseases of the Matrix and so forth of others afterward the next morning you must drinke it the liquor and powder all together there may further at your pleasure anie syrrup that you will be mixed therewith if so be you know it meet and conuenient for the disease in hand It is true that we haue often proued namely that it endureth no mixture of syrrups or such other things no nor of Cinnamon if the ill disposednesse of the stomacke doe not require it for in such mixtures it maketh no operation and therefore it is better to take it altogether simple It may be giuen also in infusion when we desire to take away the obstructions of the spleene or â—â—iuer in sleeping all night the powder thereof grossely beat as we commaund to be done with Rubarbe in some wine or liquor fit and appropriate afterward straining it the next day in the morning and giuing the liquor onely wherein it was infused to drinke but in this case the quantitie of the powder must be encreased vntill it come to three or foure drammes for otherwise it will worke no effect in as much as experience hath taught vs that the purging qualitie of this root lyeth not so much in the subtle parts thereof as in the substance Which thing Mesues may seeme to haue â—ound likewise in Rubarbe of the East when he wisheth vs to take two drammes onely of Rubarbe in substance and the double in infusion This thing may happen vnto this root and to that Rubarbe of the East vpon their longer staying in the stomacke being taken in substance than in infusion and thereupon make a stronger and a longer continuance of their purging This powder may be also prepared in another manner as namely by making Marchpanes of the said powder with stamped Almonds and Sugar which will be verie fit to purge young children after a gentle manner There may pilles also be made of this powder which may be as small as Coriander seedes to the end they may be the sooner dissolued within the stomacke and not stay long there to heat it or else they may be made greater when there is anie purpose that the said powder should draw from the ioints and outward places The commodities and benefits that rise of the vse of this root are that it may be taken at all times It is not loathsome to the tast nor horrible to the smell neither yet hath it anie displeasing colour vnto all which the other purgatiues for the most part 〈◊〉 more or lesse subiect It procureth not anie loathing vnto the stomacke it causeth not anie wringings in the bellie neither prouoketh it anie vomit It purgeth so gently as that it worketh not anie weaknesse or relaxation or anie other such passion vnto the stomack it resolueth not or looseneth the naturall power neither doth it trouble or put the bodie to paine but contrariwise it maketh it strong lustie as though indeed it were no purgatiue or medicine but a familiar acceptable thing to our nature which thing falleth not out ordinarily in other medicines so that young children old folke and all such as haue taken anie great checke and dislike at other mediciâ—â— may safely pleasantly and profitably take and vse this It is true that before it be taken it will be needfull to prepare and digest the â—â—mour that is to be euacuated attenuating and making thinne and small the same because it is cold and clammie and opening the passages after the counsell of Hiâ—â—â—crates with Clysters and other conuenient meanes for otherwise the powder prâ—â—â—teth nothing as we see it fall out euerie day in such as vse it rashly and without pâ—â—paration and so also with them the thing that of it selfe is verie good doth 〈…〉 name but against all right and equitie seeing it worketh good and laudable effects being taken the bodie first prepared When it is taken the partie must keepe himselfe from cold wind much eating or drinking and other excesse he may sleepe 〈◊〉 houre presently after he hath taken it but not after that it beginneth to worke thâ—â— is no need for him to take anie broth two or three houres after he hath taken it 〈◊〉 is so worthie a medicine that it causeth not anie paine in the guts The day following if the bellie be bound you must procure it to stoole by Clysters or otherâ—â—â—â— and put case it hath not sufficiently purged you must then goe ouer it againe so 〈◊〉 as till it hath wrought your wished intent As concerning the symptomes or accidents which may follow the taking of it they are easily reformed although 〈◊〉 the greater part of them grow rather of the qualities of the humours or of the 〈◊〉 dispositions of the bodies of them that take it than of anie maligne qualitie in the root it selfe For as for vomiting that may come by reason of the stomacke beinâ— easie and inclined to vomit as hauing a verie sensible orifice or of the oboundaâ—â—â— of superfluities and fretting humors contained in the same rather than of the powâ—â—der which doth strengthen and comfort the stomacke by his astringencie notwithstanding it shall not be amisse to meet with this vomiting to put into the infusionâ—â— this powder a little Cinnamon It is held for certaine that if anie be desirous to 〈◊〉 the working excessine or not excessiue of this powder that he needeth but take 〈◊〉 small quantitie of broth and the eating of it will stay the attraction of the medicinâ— although I haue proued this not to be alwaies true I further confesse that it leaâ—â—â— some heat and drinesse behind it when it hath wrought which appeareth by 〈◊〉 great alteration that is remaining but this is no other thing than that which 〈◊〉 purging medicines likewise haue for they being all of them hot doe shew themselues therein but this heat may easily be corrected by the mingling of cold things Suppose likewise that such heat may as soone come of the hot and drie humor 〈…〉 happeneth in hot burning Agues
euill aire It is vvith good successe vsed in the decoctions prescribed against the pockes take seuen Iuniper-berries and as many Bay-beâ—ries halfe a dram of Zylocassia and a dram of Cinamome put all this whole in the bellie of a Turtle-doâ—e roast the said Turtle thus stuffed and baâ—t her with Capons grease giue euerie second day one of these at supper to a woman that is readie to be deliuered and she shall haue an easie deliuerie boyle twelue pound of Iuniper wood cut small or raspt in a great cauldron and in a sufficient quantitie of water to the consumption of the third part of the water put this wood and water inâ—â— a bathing tub and let the partie troubled with the gout â—it in this water vp vnto the middle he shall feele incredible reliefe hereby Elder tree is fitter to plant in the garden hedge than to make at bouâ—s in 〈◊〉 notwithstanding where other sorts of small trees are wanting there may vse be made of the Elder-tree It would be set in the moneth of Nouember vpon sciences and shoots in a moist and shadowed place neere to some little riuer or brooke To cause it to grow well you must take this diligent course to cast the earth as it vvere into furrows of a good halfe foot broad and a whole foot deepe with a spade and not with a pickaxe for there must no earth be taken away then presently after the 〈◊〉 of Saint Martin in Winter plant your Elder-trees the great end thereof which shaâ— be put into the earth shall be cut bias like the foot of a Hind and thrust downe 〈◊〉 the ground thus prepared a foot or nine inches deepe and let it stand vp aboue the ground at the least a foot and a halfe or two foot so as that in all your plant mâ—st be two good foot and a halfe or three foot long before you put them into the groâ—nd open it vvith a dibble either of yron or vvood so that the rind of the plant may 〈◊〉 be torne in putting of it into the earth If you plant it in the furrows there must be at the least three foot betwixt euerie furrow and a foot betwixt euerie plant Hauing once thus planted them you shall neuer need to take any further paines 〈◊〉 them if you vvill not your selfe but to cut it two joynts at the least euerie yeare 〈◊〉 the space of the two or three first yeares to the end the root may grow the 〈◊〉 and the first two or three yeares being past you may cut it from two yeares 〈…〉 yeares to make props for vines in any case you must â—op it euerie yere and cut away all the euill sciences and shoots vvhich it ill fauouredly putteth forth Some distill the vvater of the flowers as singular to appease the head-ach comming of heat if the brows or hinder part of the head be rubbed therewith Some likewise doe make verie good vinegar vvith the â—lowers and juice of the beâ—â—ies The juice pressed from the rind of the root moueth vomit and draweth forth the 〈◊〉 that is in thoâ—e that haue the dropsie the juice pressed from the leaues and takeâ— vvith some pottage doth loosen the bellie the dried seed is good against the dropsie and for â—at folke to make them leane taking of it the quantitie of a dram in 〈◊〉 vvine and continuing it a certaine time and mixing therewith a little 〈◊〉 because it is a procurer of vomit and a disquieter of the stomach Rose-marie and Iesamin are likewise fit for the adorning of arbours in 〈◊〉 of the ordering vvhereof vve vvill say nothing in this place because vve haue before spoken thereof verie largely Iuie as vvell the great as the small doth delight to be planted in moist and vvaterie places from the moneth of Nouember vntill March and it flowreth not but in Autumne neither doth the berâ—ie thereof become ripe but in Winter it groweâ—â— not high if it be not neere vnto some tree or old ruine vnto both vvhich in the end 〈◊〉 vvorketh ruine and ouerthrow It vvill bring forth a goodly fruit if you 〈…〉 vvith powdred Allome or ashes made of burnt Oyster-shells Blacke Iuie vvill become vvhite if you vvater the root thereof vvith vvhite earth tempered vvith vvâ—ter eight daies together continually If you take three Iuie berries and tying them vp in a cleane linnen cloth 〈…〉 thread giue them to some one that is troubled vvith paine and stifnesse of his 〈◊〉 to vveare about his necke the said partie so vvearing them three daies together 〈◊〉 be vvhole and cured of his disease The leaues brayed and applyed doe heale â—â—nings and â—â—â—ldings made vvith hot vvater boyled in vinegar and applied 〈◊〉 cure the hardnesse of the spleene the gum thereof killeth lice and niâ—s and 〈◊〉 annointed in any hairie place causeth the haire to fall away The vessells 〈◊〉 the wood of Iuie are singular to know if there be any vvater in the vvine for the 〈◊〉 vvill abide in the vessell and the vvine vvill run out Seuen Iuie berâ—ies 〈…〉 many peach kernels the skinâ— taken off boyled in oyle and afterward stamp◠〈◊〉 applied vnto the temples and brows doe assuage the head-ach comming from the braine the juice of the leaues of Iuie drunke with red vvine doth heale the swelling of the spleene a cap made in forme of a head-piece or skull of the leaues of Iuie sowed together and applied vnto the head of a little child which hath the falling of the haire called Tinea doth heale it throughly the water or gum which droppeth out of the stocke of an Iuie tree the rind being cut killeth nits and lice Priuet groweth more than a man would wish amongst brambles and bushes from which places it may be transplanted into the garden for the benefit of arbours The water of the flowers thereof may be distilled and it is most singular against all manner of â—luxes vvhether of the bellie matrix spitting of bloud and of the eyes as also for all sorts of cankers the same vertue hath the juice pressed out of the leaues especially for the canker growing in the mouth There is an oyle made of the flowers thereof infused in oyle in the Sun which is singular good for the head-ach comming of a hot cause and also for inflammations CHAP. LIII Of Hearbes for the Arbours of the Garden FOr want of trees of low growth such as haue beene spoken of here before you may helpe your selfe in the making of your Arbours for your Garden of Pleasure with certaine hearbes which are plyant and with their leaues apt to make shadow still prouided that they be borne vp by poles of Willow or Iuniper dressed and ordered in forme and after the manner of Arbours They are such as follow the wild Vine Hoppes Gourds Cucumbers the maruellous Pease Winter Cherries the maruellous Apples and other such like And as concerning the wild Vine it groweth more plentifully than a man would
commoditie haue we as the vvaxe which we enjoy by 〈◊〉 Bees yea what say you to honie it selfe that their admirable worke and no 〈◊〉 profitable and pleasant for the vse of man Let it not then seeme strange vnto you if we aduise the housholder to giue care and be carefull to keepe Bees about his 〈◊〉 and therewithall teach him in a few words what should be the ordering and goâ—â—â—ning of them and their hiues and withall at what time and houre it is good â—â—â—â—ther honie and vvaxe The housholder therefore shall first make choyce for the keeping of Beâ—â— of some fit and secret place in his Garden of Pleasure in the bottome of some 〈…〉 it be possible to the end they may the more easily rise on high to flie abroad to 〈◊〉 their food as also for that when they be laden they dâ—â—cend the more easily dowâ—ward with their load But let vs see to it especially that the place be open to 〈◊〉 South Sunne and yet notwithstanding neither exceeding in heat not in cold 〈◊〉 temperate and that the same by hill wall or some other rampart be defended 〈◊〉 winds and tempests and so also at that they may flie their sundrie and 〈…〉 for to get diuerâ—â—â—ie of pastures and so againe may returne to their little cottages laden with their composition of honie and againe in such a place as wherein 〈…〉 great quantitie of Thyme Organie Sauorie Iuie Winter Sauorie vvild 〈◊〉 Rosemarie Sage Corneflag or Gladdon Gilloflowres Violets white 〈◊〉 â—â—ses flowre-gentill Basill Saffron Beanes Poppie Melilot Milfoile and 〈◊〉 sweet hearbes and flowers wherein there is no bitternesse and in like 〈◊〉 â—â—â—â—cient good â—â—ore of trees of good smell as Cypresse trees Cedar-trees 〈…〉 Pine-trees Turpentine-trees Iuie-trees Masticke-trees and also fruit-trees as â—â—mond-trees Peach-trees Peare-trees Apple-trees Cherrie-trees and other 〈◊〉 besides all this maruellous great store of hearbes and those of the rarest and 〈◊〉 knowne and withall such as grow in well tilled grounds and pastures for these 〈◊〉 them to grow rich in good vvaxe as the wild Radish the wild Bell flowre 〈◊〉 Succorie and blacke Pionie and besides these wild Parseneps and garden â—â—â—â—neps and Carots Broome and the Strawberrie-tree are not altogether good 〈…〉 make honie the Elme-tree causeth them to haue the flux of the bellie as also the 〈◊〉 males or spurges Box maketh honie of a bad smell and which troubleth their 〈◊〉 that eat it and yet notwithstanding profitable for them which haue the Falling 〈◊〉 But if at any time you shall chaunce to haue any of your stockes to 〈◊〉 or to dye by what chaunce soeuer it shall be you shall then by no meanes 〈…〉 combeâ— more than cleansing them from all manner of filth and take of the 〈…〉 honie you can get damaâ—ke Rose-water and the juice of Fenell and 〈◊〉 veâ—e well together then with a bunch of Fennell dipt in the same first 〈…〉 combes verie well and also rubbe the hiue within therewith lastly rubbe the 〈◊〉 whereon the standeth with the same that you did the hiue and you shall be 〈…〉 â—ured that the first swarme that riseth either in your own or in any other mans 〈◊〉 if it be not aboue a mile or two from you will knit without any other 〈◊〉 king in that stocke The place must be closed in with a verie strong hedge or else with good 〈◊〉 for feare both of beasts and theeues for kine and sheepe doe eat vp their flowres and â—eat the dew off from the flowres whereof the Bees should load them and which is so well beloued of the little prettie birds yea and that also which falleth downe at the breake of the day in faire weather and is purified on the leaues and flowers of the plants hearbes and wild trees but of all tame beasts there is none that doth so damnifie these little pretties vvretches as Swine and Goats for the Goats wast their food and jumpe against their houses yea and oftentimes beat them downe the Swine besides the wasting and eating vp of their food rubbing themselues against the hiues doe ouerturne them and the seats whereon they be set sheepe in like manâ—er loosing some of their lockes of Wooll vpon the hedges are cause that the â—illie poore Bees now and then become intangled therein when they labour to get their â—â—od and so leaue their carcases for a pledge hennes likewise haue a gluttonous apâ—â—â—tite towards them Serpents also doe sometimes take vp their Innes in their hiues 〈◊〉 to take away this casualtie at once and for euer you must plant Rue round about 〈◊〉 in good quantitie in as much as venimous beasts cannot by any meanes abide â—â—his hearbe Callamint also is verie good to be planted for the same purposes neere vnto the â—â—ues so is also the heaâ— be â— Angelica or Gentiana but aboue all things you must be â—â—â—â—full to make your hiues exceeding warme that is to say of what stuffe soeuer â—â—â—ey be made you shall on the out-side daube them better than two fingers thicke with 〈◊〉 and Cows dung mixt together and ouer them a vvarme coat of long Ryeâ—â—aw couering the hiue from the top to the bottome and hanging some what below 〈◊〉 stone Their place also must be farre off from the dunghill common draughts or issues 〈◊〉 marshes fennes dropping dirtie and myrie places which might hurt them 〈◊〉 ill smells and for that thâ—â—e prettie beasts are deadly enemies to all filthinesse â—â—d vncleannesse but rather let their place of abode be neere some â—â—all brooke of â—â—ter naturall and of it selfe continually running or by art in some chanell that will 〈◊〉 along the water drawne out of some vvell or fountaine and this rundle must 〈◊〉 by the edges stones or boughes of trees for the bees to light vpon But whatsoeuer the place is whether in the garden of Pleasure or elsewhere alâ—â—it we haue assigned this to be one of the fruits of pleasure to be gâ—thered in the garâ—â—n of Pleasure it must not be hemmed in with high walls on euerie side and yet if 〈◊〉 feare of theeues you were disposed to raise them the higher then you must pearse 〈◊〉 wall some three feet from the ground and worke it with small holes for the bees 〈◊〉 through at and some twentie or thirtie paces off to build some little house if 〈◊〉 be so disposed for him to dwell in who hath the charge of looking to them and 〈◊〉 also to put his tooles CHAP. LXII Of the fashion of the Hiues and the manner of setting them for Bees A Place and standing for Bees being thus appointed the next thing is according to that fashion which may be most conuenient for the Countrie to make hiues Some thinke the best are those which are made of quarters of sawne boards vvide ynough but not verie long others you must haue 〈◊〉 long and narrow that so you may haue two sorts of hiues that is to say great 〈◊〉 small ones the great ones for such as
Mallowes and with the iuice of this hearbe must he be annointed which shall gather the Honey to keepe him that he be not stung or to make him bold let him take a maske with a parte of Spectacles set in it to giue him light to see and let him also haâ—e a Linnen cloth close wrythed about his necke and head and gloues vpon his hands for to geld and handle them to his good contentment or which is better let him haue a Linnen hood to compasse and goe ouer his whole face made of a most fine and close-wrought Kall like vnto Net-worke for by this meanes a man shall see at his pleasure that which he goeth about to doe and yet be free from the danger of the Bees stinging But notwithstanding that you take from the 〈◊〉 their worke of Honey and Wax yet you must not kill them nor driue them 〈◊〉 away if it be possible but to keepe them for to draw yet more profit out of them afterward and when as yet there is no hope of good of them by reason of their 〈◊〉 euen then you must not vse anie vngratefull 〈◊〉 in stead of 〈◊〉 and â—urâ—heâ—ously massacre them In the Countrey of Tuscanie in remembrance of the bountifulnesâ—e of this poore cattell it is forbidden vpon a great penalâ—â— to kill Bees so long as possibly by anie meanes they may be kept aliue It will be good therefore for their safegard at such times as their Combes are to be gelded 〈◊〉 them in such sort as that they may withdraw themselues safely into some 〈◊〉 toward the middest of the couering of their Hiue and not to come forth or 〈◊〉 you shall make them come forth the couering of their Hiue taken away and a 〈◊〉 to the mouth of the Hiue and after smoaking the Bees from vnderneath for so they will betake themselues into the said sacke which must be fast tied and layd vpon the ground vntill that the Honey be taken away at leisure After this the Hiue or 〈◊〉 must be see to the mouth of the sacke and the couering put vpon it againe 〈◊〉 so the Bees may returne and enter into their house againe to begin their worke 〈◊〉 or else see neere vnto the Hiue which you meane to geld another emptie Hiue which shall be perâ—umed and hung about with sweet smelling hearbes and it shall haue 〈◊〉 hole in the couer as bigge as ones hand made round to the end that Bees may 〈◊〉 at it hauing made an end of the building of their Combes euen to the top and downeward more than the halfe part of the Hiue by this meanes you shall take away at ease such Honey as is in the Hiue and not loose anie part of it seeting that it may be taken forth at anie houre that you are disposed without hurting of the Combes and without molesting or troubling of the Bees in smoaking of 〈◊〉 cause them to gather together vpon heapes into some corner or else by 〈◊〉 them to flye some whither else The Combes being taken away shall be carried to the place where you meane to make the Honey and stopping the windowes of 〈◊〉 place preutent the comming of Bees thereinto for they will busily seeke the 〈◊〉 that they haue lost and if they find it wast and consume it And therâ—â—â—â— to cut off all meanes of entrance for them into this place you must there raise 〈◊〉 which may driue away them that shall assay to come in And this smoake would be made of greene Wood wet Hay Rosemarie or such like which sendeth 〈◊〉 sharpe and piercing fume Now though this be the opinion of the auncient Bee-masters yet 〈◊〉 hath taught vs in these later times that it is much better vtterly to kill and 〈◊〉 those stocks from whom you intend to take your Honey than thus to robbe 〈◊〉 for it is certaine that these Bees thus spoyled of their wealth and wanting 〈◊〉 flowers and other meanes whereby to renew their stores againe doc forthwith become robbers themselues and spoyle all the neighbour-Hiues which are 〈◊〉 them as also they breed a ciuile warre and much slaughter amongst other 〈◊〉 and therefore it is better vtterly to destroy them in this sort either at the closing of the night when the Sunne is set and 〈◊〉 Bee come home you shall 〈◊〉 the Hiue from the stone and sowse it into a sowe of water and there let it 〈◊〉 all the Bees are drowned and then take out the Honey and the Wax or else 〈◊〉 Fusse-ball or some sharpe smoake smoake them to death and then take their 〈◊〉 and dispose it at your pleasure CHAP. LXVIII Of the making of Honey and Wax YOu must make your Honey the same day that you haue taken out your Combes although they be warme and somewhat hot And for the doing hereof the Combes must be set one against another in a Willow or Ozier basket wrought verie cleare and fashioned like an Hypocras bagge after that you haue once cleansed away from the Combes the feed of young brood and all manner of other filth and when the Honey shall be runne through the basket into a bason that shall be set vnder it you must put it into an earthen vessell which must for some small time be left open till it haue done boyling and casting sorth of his froth by staying in the same this done the pieces and lumps of Combes shall be taken out of the basket and presâ—ed and there will Honey come out of them but not so good as the former which must be put by it selfe that so the pure and that which is indeed verie excellent may not be corrupted thereby After that the remainder of the Combes is throughly pressed out and washed in sweet water they shall be cast into a Copper vessell with some water and so set vpon a soft fire to melt This Wax thus melted shall be strained letting it runne out into water and then being melted againe with water you shall make it vp into what forme you will CHAP. LXIX of the marks of good Honey THe good Farmer maketh gaine of euerie thing and by whatsoeuer hee can perceiue necessarie for the inhaunsing of his house Now I dare boldly affirme That there are few things found about a Countrey house which are of greater encrease and aduantage than Honey Againe wee see what traffique the Spaniards make with it who through the barrennesse of their Countrey hauing no other meanes to enrich themselues doe keepe a great number of Bees to make much Honey of them In like manner doe the inâ—â—abitants about Narbone who send amongst vs great quantities of white Honey which wee make serue for our vse But I would aduise such as make a traffique â—â—hereof that they would not gather aniâ— Honey but that which is good for the â—abour and cost is no lesse to nourish and keepe bad Bees than to keepe those which are good The markes therefore of good Honey are that the Honey be of a yellow
colour pleasant smell pure neat and shining in euerie part sweet and verie pleasant to the tast and yet notwithstanding this hauing a certaine kind of acrimonie or sharpenesâ—e of an indifferent consistence betwixt thicke and thinne hanging together in it selfe in such sort as that being lifted vp with the fingers end it keepeth together in â—aner of a direct line without any breaking asunder for it should argue it selfe to be either too thick or too thinne if it should not hang together but breake or else to haue some other vnequall mixture It must not be long in boyling and yeelding but small store of scum when it doth boyle aboue all it may not exceedingly smell of Thyme though some as I my selfe doe know doe greatly esteeme of such And that which is gathered in the Spring or Summer is much better than that which is gathered in Winter White Honey is not of lesse goodnesse than that which is of a golden yellow so that there accompanie it the other marks of goodnes such as that is which the Spaniards and men about Narbona doâ— send vnto vs being verie white and 〈◊〉 firme and hard and therefore better without all comparison than anie other 〈◊〉 of Honey Honey the newer it is the better it is cleane contrarie to Wine which is more commended when it is old than when it is new This also is to be marked in Honey 〈◊〉 as Wine is best at the mid-Caske and Oyle in the â—op so Honey is best towards the bottome for by how much Honey is more firme and heauie so much it is the 〈◊〉 as being the sweeter The vse of Honey serueth for manie things it prolongeth life in old folkâ—s and in them which are of cold complexion that it is so we see that the Bee which is 〈◊〉 little creature â—eeble and weake liueth nine or tenne yeares by herâ—eeding vpon Honey The nature of Honey is to resist corruption and puâ—â—ifaction and this is the cause why Gargarismes to cleanse and mundifie the vlcers of the mouth are 〈◊〉 therewith Some make a distilled water of Honey which causeth the 〈◊〉 is fallen away to grow againe in what part of the bodie soeuer it be CHAP. LXX The manner of preparing diuers sorts and diuers compositions of Honey THere is such excellent vertue in Honey as that is preserueth and defendeth things from puâ—â—ifaction and corruption which is the cause that when anie are disposed to keepe Rootes Fruits Hearbes and especially Iuices it is ordinarily accustomed to conserue them is Honey whereupon it commeth that wee vse these names Honey of 〈◊〉 Roses Rosemarie-slowers Damaske-Raiâ—â—â—â— Myrtles Anacardâ—â— Buglosse and such like which are made with iuice and Honey of which onely we will 〈◊〉 in this place The Honey of Violets Roses Buglosse Mercurie and Rosemariâ—â—flowers 〈◊〉 all prepared after one sort Take of the iuice of new Roses a pound of pure 〈◊〉 Honey first boyled and 〈◊〉 tenne pounds boyle them all together in a Caldron vpon a cleere fire when these boyle adde vnto them of new Roses yet 〈◊〉 cut in sunder with Scizars of Sheares foure pound boyle them all vntill the iuice be wasted stirring them often with a sticke this being done straine them and put 〈◊〉 in an earthen vessell for to be kept for it is better and better after some time Otherwise and better and ofter vsed Stampe in a Mortar new Roses adde like 〈◊〉 of Honey and set them in the Sunne the space of three moneths afterward straine them and boyle the liquor strained out to the thicknesse of Honey Otherwise 〈◊〉 equall parts of Honey and of the manifold infusion of new Roses boyle them all 〈◊〉 the consistence of a Syrrup looke how manie times the more double the inâ—usion of the Roses is by so much the Honey of Roses will be the better and this same is 〈◊〉 most fit to be taken at the mouth as the first and second are for Clysters Or 〈◊〉 take new raw Honey before it euer boyle or hauing but lightly boyled and 〈◊〉 thereto some quantitiâ— of sweet water red Roses that are new and newly 〈◊〉 in the shadow their white taken away and a third part of Honey put them all together in a glasse-vessell or earthen one well glassed which being close stopped shall be set in the Sunne and stirred euerie third day and thus you may fitly prepare Honey of Roses and Rosemarie-flowers a great deale better than after anie of the 〈◊〉 waies Honey of Myrtles is made with a pound of the iuice of Myrtle-tree and 〈◊〉 pound of Honey all boyled together vpon a small fire The honie of damaskes raisons is thus made Take damaske raisons cleansed from their stones steepe them foure and twentie houres in warme water and after boyle them to perfection when they haue thus boyled straine them through a strainer verie strongly and after that boyle them againe to the thicknesse of 〈◊〉 Mel Anacardinum is thus made Stampe a certaine number of the fruit Anacardia and after let them lye to steepe for the space of seuen daies in vinegar but on the eight boile them to the consumption of the one halfe afterward straine them through a linnen cloth the juice that is strained out must be boyled with like quantitie of honie The manner of making honied water Take one part of honie and sixe parts of raine water put all together in a little barrell well pitcht and sâ—opt aboue that 〈◊〉 no 〈◊〉 at all may enter in at it afterward set it out in the hottest weather that is as in Iulie but out of all raine and leaue it so about 〈◊〉 daies but with such prouâ—â—o as that you turne the barrell euerie eight daies to the end that the Sunne may worke on all sides of it To make it more effectuall and of greater vertue it will be good in quincetime to mixe therewith the juice of quinces in such quantitie as that there may be for eâ—erie pound of honie a quarter of a pound of juice of quinces Some before they put the honie and water together into the barrell boyle them together vpon a cleare fire or vpon coales without smoake they scum the honâ—e and boyle it to perfection which they gather by casting an egge into it which if it swim aboue then the honie is sufficiently boyled but and if it sinke then it is not boyled ynough The Polonians Muscoâ—â—es and Englishmen doe make a drinke hauing the 〈◊〉 of a honied water which is farre more pleasant and more wholesome than many mightie wines and it is called Mede They take one part of honie and six parts of raine riuer or fountaine water they boyle them together and in boyling them take off the seum very diligently and continue the boyling till the halfe of the whole be consumed being cooled they put it vp in a wine vessell and after adde vnto it â—ix ounces of the barme of ale or beere to
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
the Apple-tree will not hold and beare his fruit 〈◊〉 it be ripe compasse the stocke of the Apple-tree a good foot from the roots vpâ—ard about with a ring of a lead before it begin to blossome and when the apples shall begin to grow great then take it away Apples must be gathered when the moone is at the full in faire weather and about the fifteenth of September and that by hand without any pole or pealing downe because otherwise the fruit would be much martred and the young siences broken or bruised and so the Apple-tree by that meanes should be spoyled of his young vvood which would cause the losse of the Tree See more of the manner of gathering of them in the Chapter next following of the Peare-tree and as for the 〈◊〉 of keeping of them it must be in such sort as is deliuered hereafter You shall 〈◊〉 frozen Apples if you dip them in cold water and so restore them to their naturall goodnesse There is a kind of wild Apple called a Choake-apple because they are verie harsh in eating and these will serue well for hogges to eat Of these apples likewise you may make verjuice if you presse them in a Cyder-presse or if you squeese them vnder a verjuice milstone Vinegar is also made after this manner You must cut these Apples into gobbâ—â—â— and leaue them in their peeces for the space of three dayes then afterward cast them into a barrell with sufficient quantitie of raine water or fountaine water and after that stop the vessell and so let it stand thirtie daies without touching of it And then at the terme of those daies you shall draw out vinegar and put into them againe as much water as you haue drawne out vinegar There is likewise made with this sort of Apples a kind of drinke called of the Picardines Piquette and this they vse in steed of Wine Of others sorts of Apples there is likewise drinke made which is called Cyder as we shall declare hereafter An Apple cast into a hogshead full of Wine if it swim it sheweth that the Wine is neat but and if it sinke to the bottome it shewes that there is Water mixt with the Wine Infinit are the sorts and so the names of Apples comming as well of natures owne accord without the helpe of man as of the skill of man not being of the race of the former in euerie one of which there is found some speciall qualitie which others haue not but the best of all the rest is the short shanked apple which is marked with spottings as tasting and smelling more excellently than any of all the other sorts And the smell of it is so excellent as that in the time of the plague there is nothing better to cast vpon the coales and to make sweet perfumes of than the rinde thereof The short stalked Apple hath yet further more one notable qualitie for the kernells being taken out of it and the place filled vp with Frankincense and the hole joyned and fast closed together and so rosâ—ed vnder hot embers as that it burne not bringeth an after medicine or remedie to serue when all other fayle to such as are sicke of a pleurisie they hauing it giuen to eat sweet apples doe much good against melancholicke affects and diseases but especially against the 〈◊〉 for if you roast a sweet apple vnder the ashes and season it with the juice of licoâ—ice starch and sugar and after giue it to eat euening and morning two houres before meat vnto one sicke of the pleurisie you shall helpe him exceedingly CHAP. XXIX Of the Peare-tree BVt the Peare-tree being the most in request and precious next vnto the Apple-tree amongst all the fruit-trees that are is ordered for the most part after the manner of the Apple-tree although the vvood and fruit of the one be more firme than that of the other and that the Peare-tree bring forth his fruit late as not before the end of Autumne vvhen as all the great heat is alreadie past notwithstanding you shall set it in the same ground with the Apple-tree and in the first foure or fiue yeares of his grouth you shall lay it open at the foot a litte before the end of December vncouering it euen vnto the rootâ—â— which you shall shaue and trim with a knife bowed againe and in the end of Iaâ—â—arie you shall couer it againe with his owne earth mingled with good made mould keeping from thence forward his place well weeded the foot verie neat and cleane and the stocke verie well freed from intanglements of boughes so farre as the hand can doe it and throughout verie carefully cleansed from mosse snailes and caterpillers husbanding and ordering the earth at the foot of it euerie two yeares at the beginning of Winter for the fruit which the Peare-tree thus husbanded shall beare will be both more faire and better relished and keepe longer The Peare-tree that is planted in a leane drie chalkie or grauelly ground is but of a starued growth bearing a sharpe small and ordinarily a stonie fruit The kernels are sowne in the Nurcerie as those of the Appletree but the hoped fruit is long in comming and scarce attained throughout the whole life of a man for it is farre longer time in comming to perfection than the Apple-tree It groweth also of a branch well chosen and he that will haue it so grow must plant it in September and October in hot Countries but in cold Countries in Februarie and March and in temperate Countries it may be done in either of the two times as it shall best please him But the Peare-tree that is most sure and likeliest to bring contentment of it selfe is that which is grafted vpon the young plant in the Nurcerie and in such curious sort maintained and ordered as hath beene said as also if it be remoued some three yeares after affoording it a large and deepe roome in a good mouldring earth It may also be grafted in a Peach-tree Quince-tree and Almond-tree but yet better vpon it selfe than vpon anie of these for so it becommeth of a better nature It is knowne by proofe that the Peare-tree grafted vpon a Mulberrie-tree bringeth forth red Peares and if it happen that your Peare-tree bring forth a stonie Peare you must remoue the earth from the foot and powre in vpon the rootes euerie day for the space of fifteene daies the lees of good old wine Peares must not be gathered before the later end of Autumne when the great heat of the yeare is past because their moisture being weake and in small quantitie the Sunne suffereth not that it should come vnto anie good consistence before such time as the ayre begin to turne and change into coldnesse and therefore saith Theophraâ—â—us this is the onely fruit-tree that ripeneth his fruit best and soonest in the shadow Such gathering of Peares also must not be taken in hand but after that the Autumnall blasting and dew
admit vnder foureteene or fiâ—teene feet distance one from another in euerie row but and if you will onely plant two rowes vpon the sides of your garden alleyes then they need not aboue six foot distance square but you must looke that this proportion or whatsoeuer other that you sâ—t downe to your selfe doe â—ustly answere the proportion of the length of the place intended to be planted Sweet Cherriâ—-trees and bitter Cherrie-trees doe looke to haue allowance of distance betwixt tenne and twelue foot but and if they be to be planted vpon the sides of the great alley of your garden then it will suffice to allow them betwixt nine and tenne The lesser trees as Cherrie-trees Quince-trees Figge-trees Hasel Nut-trees and such like are sufficiently allowed if they be set distant betwixt eight and nine foot in your greene Grasse-plot or Orchard and betwixt fiue and six in Alleyes and Garden rowes When you would plant two rowes eiâ—her of them of seuerall kinds of trees then set the lesser on that side that the Sunne falleth first vpon that so the shadow of the greater may not disaduantage them CHAP. XLV Other precepts about the planting of Fruit-trees IF you plant Peare-trees and Plum-trees one with another it will be better to set the Plum-trees towards the Sunne for Peare-trees doe better endure the want and with holding of the same When you shall take vp a tree to plant it elsewhere take a great circle â—ound about the foot and rayse together with the root as much of the earth cleauing â—hereunto as you can for besides that thus the roots doe not loose their bed they find themselues otherwise also infinitely better contented when they carrie with them the earth alreadâ—e reclaimed and familiar vnto them than and if they should be constraiâ—ed in their new lodging to stoupe and conforme themselues to the earth which they â—hould there find For as for watering of the roots in pulling of them vp to the rayâ—ing vp of the more earth therewithall it is as good as nothing but rather doth much â—urt because that this wet earth being within the new hole becommeth stiffe and â—ard which cannot but greatly offend the roots of the tree remoued for the verie â—emoue doth astonish and blur them so as that it maketh the points of their roots as 〈◊〉 were blunt and to haue their mouths stopt so as that they can neither draw vnto â—hem or else goe forward themselues so that if they find not the earth of their new â—odging so light and crumly as that they may pierce it without straining of themâ—elues and conâ—ey themselues anie way either the tree continueth long without taâ—ing or else it dieth right out For the auoiding of which discommoditie you must â—ot either wet the new hole neither yet the tree in remouing of it nor so much as reâ—oue it in a drisâ—ing time and it is ynough that the hole hath continued open before â—or the space of fifteene or twentie daies and hath drunke in of the dew and wet of â—he night Of one thing you must take good heed that you giue it his iust quarters â—f North South East and West as it had before and that if you take it vp from a â—laine ground that then you bestow it in a plaine ground againe and if you remoue 〈◊〉 from a hillie place into the like or otherwise into a plaine then you must look that â—he seat wherein you set it in be desended in like manner from the winds both below â—nd on high as it was in his first You must not plant the treeâ— that haue beene browsed by cattell or haue had their 〈◊〉 broken off for they grow not so well except you thinke it good to cut off the end of their tops and head to see if that thereupon they will take and grow againe You may plant trees also without roots if they haue great piths as the Figge-tree â—ame Mulberrie-tree Hasel-trees and other such like And as for the Pits wherein you meane to plane trees you must make them six foot deepe in clayie places but not so much in moist places you must likewise make them roomethie and wide ynough for though the tree that you shall plant should haue but small roots yet you must make it wide that so there may store of good eâ—rth be cast in round about the root And if the bottome of the earth where you make the pits be too soâ—t then helpe it by putting to it some drie earth or else stay till it hardeâ— and breath out his moisture On the contrarie if it be too drie or hard and hoâ—â—ie dung it and moisten it with water letting it drinke in of the same well and sufficieâ—â—ly not that you should make it like a poole but sprinkled or bedewed with water therewith to coole it Againe it is meet that if your tree be old gathered that they be watered and steeped at the foot two or three daies If any of the roots of your trees proue too long or to haue their barke hurt then you must cut them off byas and 〈◊〉 the side that is most vnfurnisht be vnder when the tree shal be planted for there will small roots come forth round about the cut It is a generall rule that before the remouing of anie manner of tree whatsoeuer and especially if it be a tree growne vp of kernels if it be growne thicke for to 〈◊〉 off the branches of it first and to leaue nothing on it except such sprigs as are not aboue a fingers length or somewhat more or lesse according as the tree doth require and this is it which some vtter in a prouerbe That he that will plant his father must cut off his head but as for small trees which haue but some one small wand or roâ— put out of them there is no need that such should be cut vp on high when they be remoued The stocks of the Nurserie which you intend to graft must be verie well 〈◊〉 forth into branches before they be remoued as we haue said before And when you shall set downe your trees in their pits you must free their roots from being intangled one with another as much as you can and make them all 〈◊〉 draw downeward not suffering anie one of them to turne their ends vpward and 〈◊〉 is not needfull that they should be set so deepe into the earth for it is ynough that the roots be laid in so deepe as that the earth may couer them halfe a foot or thereabaâ—â— if the place be not verie scorching and stonie and you must not fill vp your pit 〈◊〉 leaue a hollow round about the tree with some open passage or conduit that so the raine water staying there may be conueyed vnto the roots of the tree When your trees shall be spread in the pits and the roots thereof orderly layd 〈◊〉 large weigh downe vpon them easily with your
and sowre out of hand There are diuers wayes vsed in pressing out this drinke made of Apples in the countrie of Neuz Some doe stampe them putting them in fats and afterward fill them vp with great quantitie of water letting them ferment boyle and purge so long as vntill the water haue got the force and strength of the Cider Others stampe them in a morter and after powre them together with a great quantitie of water into some fat not giuing them any time of concoction and purging but these two wayes are not so much worth this third is better than them both First you must breake your Apples in peeces and after presse them out the way to breake them in peeces is to put them in a presser made â—ound and containing in compasse some seuen or eight â—adome the said compasse and round being contriued after the manner of a trough of two foot broad and deepe at the least in these troughes shall be put and contayned the said apples for the better staying and keeping of them in close together Within these troughes there shall turne about one or two great milstones of stone or of some hard massie and weightie wood fashioned like a wheele carried about vvith one Oxe or Horse or two so as shall be sufficient for power and strength as we haue said in the making of Oyles When the Apples shall be sufficiently broken you must gather into heapes the same and cast them into â—ubs for the purpose and there let them worke for a time as Wine doth and when it hath wrought then you must draw out the juice or liquor call it as you vvill which shall haue runne out of the substance without being prest and turne it vp into vessels whether they be pipes or hogsheads old or altogether new prouided that they haue not taken any ill taste of any vnsauourie liquor the best vessells or caske of all other is that wherein there hath beene Wine and especially white Wine for the sauour of the Wine doth make this juice more acceptable and more affected The Cider that commeth voluntarily without being pressed is the best and sweetest though not alwaies stronger than that which hath abode the presse that likewise is better and more excellent which is made without any mixture of vvater It is true indeed that when apples haue a verie fast and solide pulpe and haue not so much moisture but withall some sharpe relish that then it will not be amisse to mingle some small quantitie of vvater with them to make them breake the better as also after that they be broken by force of the turning stone euen whiles they are working in their fats or before they be put into their fats a working euen at their going to the presse there may vvater be mixt with them to preuent that the Cider may not be too ranke neither yet too sowre or greenish The grounds of the vvorking fat shall be layed vpon the presse interlaced with long straw to keepe the said stamped Apples steedie and stayed that they slip not to and fro when they are pressed the Apples by reason of their roundnesse not being able to stay and abide vnder the doore and other boards of the presser except they be kept in vpon the sides with something and that which shall run out vpon the pressing of them shal be tunâ—ed vp into caske and put to the former or else which is better tunne it vp by it selfe as is done by wine without mingling of it with that which did run out vnpressed the pressed being the stronger though the vnpressed be the more pleasant and sweet The drosse or grosse substance remayning after the pressing shall be put againe into the fat and stamped and sufficient quantitie of water powred in amongst and it shall be let so rest steepe and boyle together for the space of foure and twentie houres after which there shall be made thereof spending Cider or small drinke for the household For the making of this household drinke it shall be after the rate of gathering of one vessell thereof from so much drosse as made foure vessels of the best When the Cider is tunned vp into caske you must let it boyle within the caske by the bung-hole of the caske lest open and thereby to purge it selfe of all his froth scumme and other impurities after the manner of wine and when it is thus well purged you must bung it vp very close and so leaue it to boile againe within his vessell but you must see that at this time the vessell be not top full least in the boiling it breake the vessell And indeed this kind of Cider is a great deale more strong than that which boileth all his boiling with the bung of the vessell open but somewhat more fuming and not so pleasant as the other and it must lye in some cellar for the Winter time but in some caue in the Summer Cideâ— as concerning the tast doth resemble and become like vnto Wine for at the first it is sweet afterward being fined it is somewhat sharpe and when it is altogether fined it hath then a sharper rellish but yet altered from his former verdure euen after the manner of Wine as being more pleasant when it is in fining than when it is fined The Cider is better to keepe than Perrie and there are Ciders found of two or three years old as good in their place as anie Wine that is made It is true indeed that it is subiect vnto the same accidents that Wine is and it must be as heedily regarded in the piercing of it as if it were Wine not giuing it any ayre in the drawing of it if it be possible or if you giue it any at all to giue it when the fossest is halfe out causing the ayre to recoyle before the fountaine be stopt vp and shut So soone as the Cider vessell is emptie you must looke that the less be not let stand in it any long time because that it would breed an infinite number of wormes which would make it to haue an ill smell and stinke in such sort as that it would neuer be good afterward to keepe any Cider And thus much for the making and keeping of Cider Now we will speake of the making of our choise of the Apples To haue excellent Cider you must make it of sweet Apples and that but of one or two sorts and both of them in his kind verie good of a pleasant tast and sweet smell and you must breake and stampe them euery sort by it selfe but put them together vnder the presser That which is made of sweet Apples mixt amongst some sowre ones is not altogether so excellent good and yet in the heat of Summer to be preferred before the most excellent Ciders in that it is more cleare heateth lesse and quencheth thirst better And of a certainetie experience hath taught it that the Cider made of sweet Apples hauing a soft and tender flesh
and transparent which is a signe of their sufficient watering afterward boyle them in a vessel of brasse that is cleane or in a leaden vesâ—el so long as til they be tender vvhen they haue cast out all their waterishnesse put them to steepe in a Iuâ—lep made of one part of sugar and three of water for the space of foure and twentie houres afterward make them to boyle at a little fire so much as is sufficient take them out of the Iulep and put them in a glasse vessell and putting vpon them the Iulep of Rose-vvater thicke ynough of consistence that so it may affoord them as it vvere a crust you may if you vvill aromatize them with a little Amber and Muske To preserue whole Peaches you must pill them and cleanse them as carefully as may be and after boyle them whole or cut in quarters in a sufficient thin Iulep not to boile them to the full but onely to boile out their waterishnesse wherewith they abound and then after this in a better boiled Iulep to boile them vp to the full till they be become through tender and soft and finally to put them vp into some eaâ—then vessell and to couer them with the sirrup wherein they haue boyled For their longer keeping you may aromatize them with Cinnamon or Muske This manner of preseruing of whole Peaches is generall for the preseruing of all other grosse fruits as Peares Quinces Apples Abricots small Peaches and timely Peaches To preserue Cherries you must chuse the fairest sowre Cherries that you can full ripe for if they be not full ripe in boiling them toward the end you shall find nothing but skinne and bone cutting off their starts at the halfe and afterward boile them in their owne iuice with sugar in such proportion as that for euerie pound of Cherries you haue halfe a pound of sugar taking away the sâ—umme still as it shall rise in boiling of them when they shall be sufficiently boiled you must put them in glasse vessels and powre vpon them the sirrup wherein they haue boiled notwithstanding if the sirrup should still seeme waterish boile it more perfectly Otherwise and better put apart some quantitie of your said sowre Cherries which you shall presse to haue a sufficient quantitie of iuice in this iuice so soone as you haue pressed it out melt your sugar and not in anie other liquor boile them together presently and in boiling scumme them when the iuice is well scummed clarified and become red without taking it from the fire or making it loose his boiling put the Cherries thereinto to boile as long as needeth without anie stirring of them but looking well to the scumming of them with a spatule stirre them not from off the fire vntill they be perfectly boiled and that you shall discerne if you see the sirrup dropt vpon a trencher to fall into drops that doe not spread abroad for then it is exactly boiled and you must put vp your Cherries into their glasse vessels good and hot for to be kept In this manner you shall preserue Plums Ceruises Gooseberries and such other small fruits For the preseruing of Barberries you shall take the fairest and goodliest bunches of Barberries that you can find being gotten verie drie from the tops of the trees and as neere as you can from the Sunne side thereof being fully ripe and of one entire colour then with a pinne or needle you shall open the side and pick out all the stones or kernels from the same then to euerie bare pound of these Barberries thus stoned you shall take a pound downe weight of fine sugar well beaten and searced and so boile them on a gentle charcoale fire till the sirrup be thicke then let them coole and afterward pot them vp being sure to couer them all ouer with the sirrup But if you intend to make Conserue of them then you shall not need to stone them but onely picke them cleane from their branches taking all the sound berries and casting away all that are vnsound or spotted and so boile them in their sugar ouer a hot fire vntill they burst stirring them continually with a spatule of wood or steele made for the purpose and then straine them through a strainer not exceeding fine and squeese them so soone as is possible then being cooled pot it vp and vse it as you shall haue necessarie occasion This Conserue is most excellent against burning feauers or other pestilent diseases growing from inflammation or corruption of the bloud it comforteth the stomack and begets an appetite it cheareth all the spirits and being drunke in Iuleps bringeth the bloud to his true qualitie and taketh away all thirst inflammation or roughnesse in the throat or mouth it is also good for anie heat in the liuer For to haue paste of Plums first boile the Plums with a little water stirring them oftentimes that they may not burne too afterward straine and force them through a sâ—arce and weigh them that so you may put thereto for euerie pound foure ounces of sugar set all vpon the fire to boile againe and stirre them well not giuing ouer vntill all the scumme be consumed and spent which done make them readie as they are where you will afterward lay them in the Sunne to drie three daies and then shut them vp and in case that they grow moist or that there spring forth anie water out of them you must lay them in the Sunne againe This patterne of making this paste may serue generally for the making of paste of anie other fruits as Peares Apples Cherries and Peaches saue that you must haue respect vnto the quantitie of Sugar which shall be more or lesse according to the more or lesse moistnesse of the fruits which you are determined to make vp in paste To keepe Peaches or other fruits take Peaches or other fruits which you would keepe when it is faire weather and drie and opening them in the middest take out the stone then lay them all one day to drie in the Sunne or in an Ouen after that the bread is drawne out afterward take sugar well boiled and purified and annoint them ouer and lay them againe the day following in the Sunne and so annoint them ouer againe and so oft as they shall drie and vntill they haue gotten a sufficient crust and after keepe them at your pleasure To make Oliues readie against a day Take greene Oliues and cut off a little from the one side after lay them in water with lime and good sifted ashes but take withall that you must haue twice so manie ashes as lime and let them steepe in that sort the space of 24. houres after you shall take them out and wash them foure or fiue times in warme water afterward you shal put them in a stone or glasse vessell with salt water and this you shall change euerie three moneths and mingle amongst them common
haue heated but here in this you must note that the Almonds are not alwaies blanched before their oyle be drawne because many times a mans leasure will not serue him to doe it though indeed it be the best way to pill or blanch them that so the oyle may come the more neat and pure and to pill them rather vvith a knife than by the meanes of water either warme or cold for feare that through the mixture of vvater there be caused to come forth great store of vvaterish and vnpleasant oyle After that the Almonds haue beene thus pressed you may bake the drosse vnder ashes and vse them in steed of bread you must obserue that such manner of preparing of oyle of sweet almonds is onely to be vsed vvhen such oyle is to be taken at the mouth to stay and take away the throws gripes of women newly deliuered of childâ—or else to mitigate the paine of the collicke or of the reines taking it in a drinke of two ounces of vvhite Wine or with Aqua-vitae And this oyle is drawne oftentimes without fire or any other heat whatsoeuer sometimes the almonds are fried to giue them a light drying and after the oile is pressed out The oyle of bitter Almonds is made of almonds fried in a frying-pan and stiâ—ed oftentimes that so they may not burne to after which they are to be pressed out so strongly and long as till they will yeeld no more After this manner a man may pressed out two other sorts of oyle out of sweet almonds one appropriated vnto â—â—â—ments to be applied vnto the outward parts of the bodie that are pained the other seruing for perfumers vvhich two are made of old sweet almonds sound and whole and verie oylie by reason of their age they must be fried in a frying-pan and alter pressed with weight or presses being close wrapped in a bagg or haire cloth The oyles of Pistaces common vvalnuts filberds Indian nuts the kernels of pine apples cherries seeds of gourds cucumbers melons Palma Christi the seed of hempe line pionie henbane wild saffron stauesacre and other fruits and oylie seeds are pressed out after the same manner that the oyles of sweet almonds be euermore looking to it that the expression be not without the heating of the thing pressed either by chaâ—â—ng and warming it selfe at the fire or else by heating the plankes betwixt or the weighâ— vnder which they are to be pressed Oyle of Bayes it thus prepared Take ripe bay-berries and new pound them and make them into masses or small lumps boyle them a sufficient long time in water in a caldron straine the decoction and let it coole gather the fat that swimmeth aboue and keepe it for oyle or else let all the water run out at some hole which shall be in the bottome of it and the fat which stayeth behind is the oyle Some doe not boyle the masses of bay-berries but presse them from vnder a presse and let the oyle fall downe into a vessell standing vnderneath with vvater Otherwise mixe an equall portion of bay-berries and oliues pound them together and presse out the oyle The oyle of bayes is soueraigne to put in clysters for the paines of the cholick and to make oyntments of for cold tumors the palsie shaking of quartaine agues and cold affects of the sinews After the same manner you may make the simple oyle of myâ—â—tes Iâ—niper-berries of the fruit of the masticke-tree turpentine-tree and Iuie which is also verie singular for cold distillations and benummed members Sometime men take an equall portion of Iuniper and bay-berries and steepe them in Wine pressing out the oile thereof afterward You may likewise boyle bay-berries in oyle and presse them out after or else without any other mixture or preparation you may put 〈◊〉 and greene bay-berries in a bagge and by weight or pressing draw out their oyle Oyle of nutmegs is thus made lay nutmegs on heapes bray them with a woodden stamper afterward presse them out from betwixt the plankes heated or else divide them into little heapes and steepe them three daies in verie good Wine after drie them in the shadow of the Sun two whole daies then heat them reasonably in a frying-pan vpon the fire sprinkling them with rosewater and presently presse them out You must note that in this manner of drawing of oyle which is done by expression men are forced many times to sprinkle the matter with water or wine to draw out the oyle both more easily and in greater quantitie so we see it practised sometimes in the expression of sweet almonds that when they are too drie there is some small 〈◊〉 of water put vnto them but vnto other things some Wine as in oyle-de-baies â—â—â—megs Iuniper-berries and such like CHAP. LIII How to make Oyles by impression THe Oyles made by impression are commonly compounded of Oyle oliue because it is more temperate than others easilier to be gotten and retayning more exactly the quantitie of ingredients whether hote or cold It is true that verie often in place of Oyle oliue some take the oyle of sweet Almonds Fâ—â—berds Cammoâ—ile or such other according as the occasion of things require as you may know and vnderstand by particular description of such oyles Whatsoeuer it is there are three things to be considered in the making of oyles by impression the heat vvhich is the efficient cause of the making of the oyle the qualitie of the ingredients and the quantitie of them As concerning the heat vvhether it be of the fire or of the Sunne or of other things which yeeld heat it must be measured according to the qualities of tendernesse or hardnesse which shall be in the substances and matter for flowers doe not craue so great a heat is fruits or roots whereupon it commeth to pasâ—e that for the composition of such oyles men are oftentimes contented with the heat of the Sunne or with the heat of boyling water otherwise called Maries-bath or the double vessell And I for mine owne part jam of this mind that for the making of these oyles there ought not any coale fire to be vsed nor yet any other kind of fire but rather the helpe of Maâ—â—â—â—-bath For as by the gentle and milde heat of Maries-bath all the parts of the ingredients are kept and the oyle well prepared and digested so by the heat of a violent and forcible fire there followeth rather the exhalation or combustion of oylie things than any digestion The preparing therefore of such oyles as haue need of a greater heat than that of the Sun will be a greater deale the better if you put the matter out of which you draw the oyle in a glasse or tin vessell for to be infused in oyle mingled with Wine or vvater or other conuenient liquor or without liquor according as the nature of the ingredients and the present thing requireth After that this vessell borne
vp with the small slips of broome or straw hath infused three whole daies in Maries-bath that is to say in caldron full of water somewhat boyling or which is better the vessell not infused or standing in the water but rather receiuing onely the vapour of the boyling vvateâ— that is in the caldron those three daies being spent you may presse out the things which you shall haue infused strayning and forcing them through some strong strainer and thicke linnen and afterward to put in other new ingredients if it be needfull that is to say vntill the liquors which you haue mingled with the oyle or the humiditie and moisture which may rise of the ingredâ—ents be consumed and that the oyle may seeme to haue gotten out all the strength and vertue of the ingredients and then to straine and force them as before This is the way that is to be taken for to prepare oyles well by impression It is true that with lesse cost and a great deale sooner they may be prepared in putting the â—atter into some great brasse pan vpon a coale fire causing it to boyle with a small fire vntill the liquor put vnto the oyle or the moisture of the ingredients be consumed and after strayning of them after the manner that hath beene sayde before Furthermore it vvill be discerned that the oyle hath exactly drawne out the vertues of the ingredients and that the liquor mingled with the oyle or moisture of the ingredients is consumed if with a spatule or sticke of vvood you cast some few drops of the said oyle into the fire for if they be all on a flame by and by it is a signe that it is pure and near but and if it spatter there is yet some waterish moisture remaining in it furthermore as it is boyling in the caldron it will be spatering and casting vp bubbles so long as there remayneth any of the liquor or moisture but after that it is spent and boyled away it will be quiet and peaceable likewise a drop of oyle dropped vpon your hand if there be any moisture in it of waterishnesse it will shew it sufficiently for it will swim and ride aloft vpon the same As concerning the qualitie of the ingredients it consisteth principally in this that the ingredients are either hot or cold or tender or tough and hard Iâ— they be cold there is need that they should be often shifted and changed in the oyle for the better imprinting of their cold qualitie in the oyle for although that oyle oliue be temperate notwithstanding it inclineth more vnto heat and a firie nature than otherwise so that it is requisite to change the ingredients often and to put new in their places for that cause yea and in regard thereof to wash the oyle in some common water as we will further declare in speaking of oyle of roses if the ingredients be hot it is sufficient once onely to change them for the composition of hot oyles and that by reason of the affinitie and agreement betwixt the Oyle and the hot things If the ingredients be hard and not easily digested and imparting their properties vnto the oyle they must be infused before they be boyled and also there must be put unto their decoction some liquor as Wine or some conuenient iuice or other liquor as well to helpe their digestion as to keepe them from burning or getting some loathsome smell but and if they be tender they craue sometimes a simple infusion in the heat of the Sunne or vpon a slow fire without any boyling and this way fitteth flowers sometime a light boyling without any infusion as many aromaticall things And as concerning the qualitie of the ingredients you must obserue that oyles by impression are made not onely of the parts of plants but of liuing things their parts and excrement vvherein there must not be any shifting changing or renewing and besides these there is no other thing to be obserued except that if the beasts be small that then they be killed in the oyle as it vsed in oyle of scorpions serpents frogs and pismires but and if they be great they must be first killed them bowelled and lastly boyled in the oyle as is done in the oyle of Foxes Touching the quantitie of the ingredients by which the oyles made by impression are called simple or compound you must haue regard to see that when the oyle is compound that this order be followed that is to take the ingredients of greatest and hardest substance and to infuse them three daies afterward those of lesse substance two daies and those which are the most tender subtile and aromaticall one day and one night and then afterward to boyle them in order strayning them but once and reseruing your Gums to mixe and dissolue with the said strayned oyle according as it shall be requisit if so be that any gums doe goe into any such oyles CHAP. LIIII A description of the Oyles made by impression AS for Oyle of Roses it is thus prepared Take of oyle of new oliues so much as you shall thinke needfull that is to say sufficiently to infuse your roses in vvash it diligently as well to coole it and make it more temperate as also for to make it the more pure if in case it should be any vvhit salt or feculent and thicke of the Lees. Such vvashing it made with an equall portion of water and oyle stirring them together in a vessell vntill such time as they be mingled and incorporated and then so leauing them till they seperate themselues one from another againe vvhich being come to passe there shall be a hole made in the bottome of the vessell vvhere they are to let the vvater runne out after there must other vvater be put in to beate with the oyle as before and this shall thus be gone ouer three or foure times but and if there be any hast to be made in this vvashing of the oyle then the vessell shall be kept in some warme place to the end that the oyle and water may be the sooner seuered and you must note that the oyle is not to be washed on this fashion except it be for cooling oyles as oyle of Roses Violets and such like it is verie true that there will be no need to wash any oyle at all if you haue the oyle of greene oliues called Omphacâ—â—e This washing of oyle being finished haue in readinesse a sufficient quantitie of blowne Roses put them to infuse in this washed oyle in a vessel hauing a narrow mouth like a pitcher or a glasse bottle or some one of Tin and filled vp within a quarter of the top and afterward well closed and stopt set them in this sort in the Sunne or some warme place for the space of seuen daies boyle them afterward in a double vessell in boyling water as we haue said or else boyle them in a brasse kettle vpon a small fire without any flame for
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 selfe with the water and bestoweth vpon them an vnâ—auourie sweetnesâ—e which is easie to be gathered and knowne by the white residence that setleth in such waters especially if the Limbecke wherein they are distilled be new for the vessell which hath serued a long time hauing gotten by long space and being much distilled in as it were a plasterie crust or hardnesse ouer all the parts of it is not so easily altered by the vapours nor turned into Ceruse And indeed it is no maruell if the vpper face of the Lead be changed into Ceruse by the sharpe vapour of the plants seeing that Ceruse it selfe as Dioscorides testifieth is made of plates of Lead hanged ouer the vapours of vineger and spread vpon hurdles made of reedes but there befalleth no such accident to waters distilled in Maries bath for the bitternesse of their â—ast is manifestly perceiued as also their sharpenesse sowrenesse tartnesse harshnesse eagernesse sweetnesse and tastlesnesse if they be distilled of bitter or biting plants or yet of anie other tasts and qualities and this falleth out so because the head of the Maries bath is of Glasse which cannot infect them with any strange or vnnaturall qualitie Moreouer the waters that are distilled in the vessell called a Bladder which is made as wee haue said of Brasse as well the head as the bodie but yet ouer-laid within with Tinne are much better and of greater vertue than those which are distilled in a Limbecke of Lead because the fire of the furnace cannot burne nor infect with anie smoake the matter that is within seeing they are couered ouer and boile in water but notwithstanding they doe not throughly retaine the vertues thereof because of the mixture of the water which smothereth and dulleth their force and vertues Wherefore wee must needes commend as best the waters which are distilled in the double vessell or ouer the vapour of boyling water especially when as therewithall they are of a hot facultie It is true that amongst them that sort is better which is distilled ouer the vapour of boyling water than that which is distilled by putting the bodie containing the matter into the boyling water because it extracteth and draweth out the subtle parts therein a great deale better albeit that both the sorts thereof are excellent good neyther is there anie hurt at all in them saue onely that they are not of so long lasting and continuance as others but to helpe this in such things as need shall require it will be good to distill one and the same thing often that so you may alwaies haue them good But to come to our third kind of Instrument which wee haue called the double vessell or Maries bath it consisteth of two parts the one is a great vessell of Brasse made in manner of a Beefe-pot verie great and raysed high furnished with a couering and it is set in a furnace and containeth in it boyling water The other is the Limbecke whose bodie is likewise of Brasse so set within the couer of the Cauldron as that the one resteth vpon the other and that the one cannot be put in or taken away without the other The head thereof is of Glasse or Tinne or of baked earth in the couering of which there must be a hole made in that sort as that it may be alwaies close it would be at one of the corners thereof and the vse of it is to powre boyling water into the Cauldron when the water within the same is diminished after long time of boyling The fashion of it is as you may see here ouer the leafe There is another sort of double vessell which containeth foure Limbeckes whose bodies set within the bath may be either of glasse or tinne and their heads of glasâ—e besides these foure there is another standing higher than the rest and is heated onely of the vapour of boyling water which â—iseth vp on high vnto it through a pipe and this Limbeck maketh a better water than the other foure All these vesselâ— being well coupled and incorporated together doe rest vpon the Caldron or great Brasâ—e pot being sufficient large and wide and tinned ouer within and so closely set one with another as that there may not anie vapour breath out in like manner all these instrumentâ— and vessels be so well ordered and contriued as that they may seeme to be but one bodie saue onely that the heads of euerie one must be so as that it may be separated from the bodie and put to againe when you haue anie need to distill water the fashion of it is such as is here to be seâ—ne There are some that haue yet seene another sort of double vessell and that a verie excellent one whose bodie is Tinne like vnto a great Vrinall of the length of three good â—eet verie wide and large below and somewhat narrower aboue The bottome or bellie thereof is set two good foot in boiling water and the top standeth out of the water a foot good and that in a round hole made in the middest of the couer of the Cauldron Vpon the top of this bodie is placed a head of Tinne couered and compassed also with another vessell of Tinne likewise and much more large this is to containe cold water running into it through a Brasse pipe or cocke it is to stand vpon the top of a shanke and that for to coole the Limbeck continually that so â—he vapours rising vp thither may thicken the better and be the sooner turned into water And because it is not possible but that the water which is contained in the vessell that compasseth the Limbecke should become hot in succession of time through the heat of the Limbecke this vessell hath a small pipe or spout at which the water so heated is vsed to be lee runne out turning the little pinne of the cocke and it is filled againe presently with cold water which is made to runne down into it from a vessel on high But to the end the labour of emptying it so oft of his hot water and putting in againâ— of cold may be remedied things may be so carried as that from the vessell which standeth vpon the top of the pillar there may be cold water continually running into the vessell compassing the Limbecke and then it being once become hot may be let out as is said before And to the end that the cauldron which containeth the bath may alwaies keepe full at one measure and quantitie of water which otherwise is sure to diminish by the continuall and vehement heat of the fire of the furnace there is at the â—oot of the pillar another vessell full of verie hot water which is to be conueyed into â—he bath by a cock or pipe and this water is heated in his vessell by the same fire that the bath is heated in as much as the wall of the pillar is hollow and emptie euen as low as the bottome of this vessell This
which you distill because the â—legme commeth forth sometime first sometimes the last in the distillation as in the distilling of Aqua-vitae is stayeth the last notwithstanding that it be distilled diuers times in the distilling of the most part of other things it commeth forth first as in vinegar honie and such things and the thing is discerned by tasting of the first and last distilled waters And if it happen that the flegme be not seuered in this sort as indeed it is not in some such as with which it is mixt then the next course is to set such vvaters in the Sunne certaine daies in vessells couered with linnen clothes or parchment prickt full of small holes that so the excrementous part by such meanes may be consumed and wasted or if the Sunne faile as in Winter time then you must set your vessell contayning your distilled waters in other vessells full of vvater and cause them to boyle to the consumption of the third part The distillation is to be judged to be in good state and case if betwixt the fall of euerie drop you can account to the number of twelue and hence also is the judging of the force and quantitie of the fire to be learned and fetcht If any man desire that waters should haue some smell taste or other qualitie of something as of honie cinnamome camphire muske or other like sweet smelling thing whether it be to giue such smell to the thing that hath none at all or vnto something that hath a bad and vnpleasant smell as we will speake of by and by in the water distilled of mans dung it vvill be good to annoynt and besmeare the head of the still vvith these things or else to tie vp the same in some little knot of linnen cloth and hang them at the verie poynt of the spout or pipe to the end that the vvater distilling through this matter may retayne that smell or other qualitie intended And vvhereas distilled vvaters by force of the fire are euermore seene to retaine some impressions and printes of the heat it will be good presently after they be distilled to let them stand some time vncouered in the vessells wherein you meane to keepe them hauing yet therewithall regard that neither their small nor any part of their force doe vvaste or spend and therefore to take the fittest course it will be best to set your vessell close and fast stopt in some cold place in moist sand to diminish and take away the great heat of the same Notwithstanding you must marke and know that cold waters vvhich shall be distilled in Maries-bath will haue no great need to be so vncouered but that they rather must be set in the Sunne in a glasse vessell not altogether full or else that they with their vessell be set ouer head and eares in hot sand for the space of fortie daies to the end that their flegme and thickest humour may be consumed If your distilled vvaters become troubled you shall restore them to their clearenesse by putting thereinto some one or two drops of Vinegar for euerie pint of water CHAP. LXV Of the particular manner of distilling of Hearbes Rindes Flowers and Rootes DIstilled vvaters are of diuers sorts and vertues some are physicall or medicinable as the water of roses sage marierom and such like Others are nourishing as restoratiues and many both medicinable and nourishing as nourishing restoratiues vvhereinto are put medicinable things Others are purgatiue as the water or liquor of rhubarbe if it were new and greene Others serue to grace the face and hands and to make beautifull Others for to gratifie the nose by yeelding a sweet smell as those which are drawne out of spices and sweet smelling simples vsed also to vvash the hands face and whole bodie and againe all these waters are either simple or compound but we will first speake of the simple medicinable ones Wormewood must be distilled in Maries-bath to draw out his vvater in such sort as that it may expresse by smell and taste from whence it came and for the better doing of it you must see that you distill it not verie new but somewhat dried and afterward infusing it a little in wine to distill it in Maries-bath or in hatâ— ashes Mugwort Agrimonie Sorrell and such other like plants are thus distilled also but with obseruation had of the generall things specified before Thus the water of Winter cherries is distilled seruing against the stone and grauell as well of the reines aâ— bladder The vttermost pilling of common vvalnuts vvhether it shale willingly or no may be distilled in the moneth of September and the water drawne from them drunke in small quantitie with a third part of Vinegar is a certaine remedie against the plague if before drinking of it you cause the partie to be let bloud it is singular good also to make gargarismes of for the vlcers of the mouth it is good also to foment goutie places withall and good to colour the haire blacke Water distilled of the leaues of the Walnut-tree in the end of the moneth of May is singular for to drie and cicatrize vlcers if they be washed euening and morning with a linnen cloth moistned therein To distill strawberries you must let them putrifie in a glasse vessell putting thereto a little salt or sugar and then afterward to extract and draw out their water which is verie soueraigne against venime as also to take away spots to prouoke the termes and drie vp weeping eyes it will performe all these vertues in admirable manner if there be mingled with it a little Aqua-vitae The inward rinde of the ash-tree being distilled doth yeeld a singular water against the plague if it be drunke in equall quantity with aqua-vite as three 〈◊〉 of either especially if the same drinke in the same quantitie be drunke againe vvithin three houres after it is good also being dropt into the eares for the noyse in them The stones of blacke cherries being broken or the kernells alone distilled make a vvater vvhich doth quite take away the fit of the Falling-sicknesse in young children presently after that there hath beene put into their mouth about an ounce The distilled vvater of new filberds drunke the weight of two drams is a present remedie against the collicke and gripings of the bellie a thing that will not failâ— hauing beene proued and tried The vvater vvhich is distilled of the barke of Danewort or Elder-tree being oftentimes drunke doth euacuate and draw the vvater out of such as haue the dropsie The vvater of betonie You must stampe the leaues of betonie and infuse them a certaine time in Wine and after distill them The vvater of balme and sage is distilled in like manner The vvater of betonie is good for the diseases of the head reines and bladder The water of balme rejoyceth men keepeth away the fits of the Apoplexie and Falling-sicknesse
a little and so continue your distillation vntill such time as the water begin to looke red and to haue the consistence of Honey or of Pitch and then you may be bold to set it aside for your speciall vse not in medicine but otherwise in all things concerning mettals and corrosiues for this water making the third alteration in distillation tasteth of adâ—stion and is called the sanguine part of Vineger Vineger would be distilled in the same vessell that Rose-water is distilled in especially in ashes or hot sand rather than in Maries bath In like manner and after the same sort you shall distill Vineger of Roses of Elders of Cloues and other things Distilled Vineger is good to dissolue hard and mettallous things as Pearles Corall Egge-shells Crystall and Emeralds notwithstanding Gold and Siluer cannot be dissolued by it This is the cause that when Alchymists would distill any mettall or stones to draw out their oyle they vse first to dissolue their matter in Vineger or Vrine distilled Salted water or sea water is made sweet by this meanes Fill a pot of salt water let it boyle by the fire-side and afterward distill with a stillitorie as you doe rosâ—-water and the salt will stay in the bottome And this is also the way to trie what mettalls are mixt with minerall vvaters The manner of distilling of honie is such When the honie is once well purified put it in small quantitie into a stillitorie for in a great quantitie it vvould swell ouer after that it should once feele the heat distill it in Maries-bath with a gentle and warme heat the water that commeth first forth is the flegme which must be kept by it selfe for to colour and make long the beard and haire Afterward increasing the heat a little there will come forth a water of a yellow and as it were a golden colour which you may keepe in another vessell seeing it is good to cleanse vvounds both shallow and deepe ones your distillation continuing there will come another vvater high coloured and more red than the former and then if you doe vvell you shall change the heat of the vvater into the heat of the ashes or sand that is to say that you should remoue your Still and set in ashes or sand euen almost vp to the verie mouth and that there be not aboue three inches in bredth betwixt the fire and your Still continuing to increase your fire and to make it bigger than it was before and by this meanes there will come forth a water more clamâ—ie than the former and may be called the oyle of honie After this manner you may distill turpentine and such other thicke and clammie liquors Indeed to distill such thicke liquors vvere better to be done by a reâ—ort rather than in Maries-bath as we will manifest when we come to speake of the distillation of oyles For to distill the bloud of a male Goat Take the bloud of a young male goat being vvell fed but not that bloud vvhich shall come forth first nor that which shall be last but that which shall come forth in the middest let it stand and settle for some time and then cast out the vvater that shall swim aboue after vvith a tenth or twelfth part of salt stir it vvell a long time and worke them together very throughly this done put it vp into a vessell well stopt and luted and bury it in a dunghill of horse-dung for the space of fortie daies afterward distill it oftentimes ouer powring it still againe and againe vpon the drosâ—e or bottome of the distillation staying behind After you haue thus distilled it foure or fiue times you shall haue a maruailous water and yet it will be better if it be set in horse-dung fortie daies moe after that it is distilled This water is singular for the breaking of the stone The bloud of a young man is distilled in the same sort but the man must be of a good complexion and sound bodie of the age of twentie yeares or thereabouts of a well fed and fleshie bodie and it serueth in steed of restoratiues vnto those vvhich are in a consumption it is good likewise against rheumes and distillations falling vpon the joynts if the diseased places be fomented therewithall Howbeit I do not greatly approue the distilling of mans bloud for any such end seeing it is an vnworthie and heynous thing and not beseeming Christians and a thing likewise which in the middest of so many other helpes may easily be spared See more amongst our secret medicines The bloud of a Drake is in like maner distilled against poyson and after the same sort may the bloud of a Calfe Badger or Hare be distilled You may distill milke also alter the same manner that Aqua-vitae is distilled It is reported that in Tartarie the water of distilled milke maketh men drunke such milk therefore must be good and fat such as is the milke of a heyfer Some physitians hold that distilled milke is good against the jaundise as also against a quartaine ague if it be distilled with the like quantitie of Wine The milke of the she goats is oft distilled to serue for the cleansing of the vlcers of thereines and bladder whereunto the milke it selfe would serue a great deale better if they be fed for the most part with burnet Mans dung is distilled in a glasse stillitorie in such manner as Aqua-vitae is distilled the vvater that it distilleth especially if it be of the dung of a red or freckeled man is soueraigne good to heale and cicatrize deepe hollow old and rebellious vlcers and to take away the spots of the eyes Taken also in manner of a drinke it deliuereth from the Falling-sicknesse and in like sort if the head be rubbed therewithall it deliuereth also from the stone of the reines and bladder and from the dropsie and doth them verie much good that are bitten of a mad dogge or of other venimous beasts Notwithstanding whereas such water simplie and without any manner of mixture distilled doth retaine the smell of the said excrement it will be good to the end to giue it some good taste to clap to the end of the nose of the Still some nodule or little knot of linnen cloth contayning muske in it or else to annoint the head vvithin vvith the said muske or some other such like thing that is of a good sauour And thus may the dung of kine or pigeons be distilled the distilled water whereof is good to breake the stone CHAP. LXVII Of the manner of distilling of liuing creatures or their parts TO distill the bodie of any beast you must first strangle it that so it may not shed any bloud and after take away all his fat if he haue any and the entrailes then chop the flesh small and cast vpon it the tenth oâ— twelfth part of salt and so distill it in
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
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-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 the most easie and plentifull maner of drawing of oyle for if you put in more the longnesse of time will become teadious and if youâ— put in lesse you shall hardly draw ten drops of oyle And yet in this point Ladie experience must be more than quarter maâ—ster in as much as there is some matter which yeeldeth not any oyle except it be put in a great quantitie such as is Anise-seed and others as vve vvill declare hereafter more particularly Againe you must obserue and marke this one poynt that hearbes require a farre larger vessell and quantitie of vvater than seeds and spices when their oyle is to be extracted because that weight for weight they take more roome than the seeds and spices doe for hearbes lye not so close and round together and therefore they require also in proportion a greater quantitie of vvater for feare that they should become parched and dried away within the copper vessell After that you haue put the vvater and matter together into the vessell of copper let them infuse fiue or sixe houres more or lesse according to the nature and substance of the matter or without infusing of them at this time forasmuch as their boiling within the bellie of the vessell vvill serue in steed of an infusion vnto the matter couer the vessell and fit the head vnto it lute them verie well stogether with whites of egges and meale kneaded together and spread vpon a cloth in the place of their joyning and articulation This done set your earthen vessell in the furnace vpon the two yron barres and make it fast to the furnace with potters-clay or cement well beaten and wrought about the edges and brims after set the vessell of copper well stopt into the earthen one and yet in such sort as that the bottome of the one stand from the other â—ome two or three fingers and this void space must be filled vp with pure and cleare sand euen so high as there is any space and distance betwixt vessell and vessell yea and further if one be so disposed euen to the necke of the copper vessell prouided that the nose of the head by which the oyle descendeth doe stand either to the right hand or to the left of the furnace and yet this one thing commeth heere to be marked that in distilling of aromaticall seeds onely there is vse and need of the said sand betwixt the said two vessells and not in distilling of hearbes for seeds and spices are of a more subtile and delicate substance as their great heat do testifie and the matter they yeeld is more delicate also and firme For which causes it might fall out that the force of the fire might somewhat trouble their distillation that is to say might cause their distillation to come forth a little troubled and that euen in the verie beginning if the fire be not moderately kept and brideled by the sand put in the void place betwixt the said two vessels but in the distilling of herbes you must siâ— the vessell of copper and the furnace together without the earthen vessell and the sand in the emptie space for as much as the hearbes in respect of their solidenesse and harder substance doe craue a greater force of fire vvhereof you may gather that no oyles can be extracted by distillation in Maries-bath that is to say in setting of boyling vvater about the copper vessell in a caldron â—or so the distillation would be longer than it were meet it should and yet neuer a whit the more commendable for Maries-bath that is to say boyling water doth not affâ—rd a well proportioned and sufficient tempered heat but is long in doing and the oyle doâ—h still draw vnto it some corruption if the vvorke be too long in doing especially if the matter be not moist of it selfe for thereupon and by that meanes can the oyle hardly rise so high as that it may find the way into the vessell that should receiue it and because also that it wanteth force and might in as much as the boyling water cannot lift it vp so high of it selfe alone as the cleare fire â—arthen vessell and sand all vvorking together The copper vessell being thus fitted in the furnace make fast vnto the nose or pipe thereof the receiuing vessell rested vpon some pâ—ettie â—toole in such sort as you see aboue in the figure stop and close vp the joynt of the said pipe and receiuing vessell vvith paste and bole armoniacke or the white of an egge and flowre spread vpon a cloth Then kindle your coales that you haue layed vpon the graâ—e and make a soft and gentle fire for the beginning to the end that the matter may grow hoâ— by little and little and that so long as till the matter within the copper and the fountaine water doe boyle but yet so gently as that it boyle not vp to sticke and hit against the head with the vvalmes thereof as vve see it sometimes to happen in some seedes as anise seeds vvhich by reason of their thin substance as also of their viscositie do cast vp their vvalmes and billowes with great might and force and in such case the fire must be rebated or and if that yet the rebating of the fire cannot stay the fâ—rie of the billowes or boyling then you must take off the head and with a staffe stirre about the matter for so the scum will vanish away in vapours and after that it may be gouerned stayed and dried vp by a reasonable fire putting the head vpon it againe afterward and luting it as before Feed and continue the fire in an equall degree vntill you peâ—ceiue by feeling that the head of the Still is growne hot then or sooner if you please you may fill the little tub at the top which standeth round about the head vvith cold vvater for it cooling the head will make thicke and fixe the vapours and spirites of the oyle vvhich are verie subtile and hot and turne them into oyle vvhen this cold water thus powred in shall become hot it must by and by be let out at the top of the cooler and fresh put into his place It is true that some doe not allow of cooling the head with cold vvater because the vapours by this cooling of the head doe congeale too soone as being before that they come into the pipe and thereupon fall backe againe into the vessell from vvhence they breathing the second time and congealed and falling backe againe as before doe in fine by these manifold risings and fallings spend and vvaste vnto nothing or at â—he least by continuall boyling it falleth out that but a few vapours doe come into the vessell of receit and againe those same vapours so congealed doe not easily and presently come foâ—th and so there is lesse oyle gathered of the matter than would be and that which is drawne is somewhat tainted with burning And therefore in steed of this cooling of the head for
be close joyned and as carefully and firmely luted vvith cement as may be afterward by little and little put the kindled coles vpon the grate and sometimes it will not be amisse to lay them vpon the retort vvherein the matter to be distilled is inclosed if it like you not better to set an earthen pan ouer it in forme of an head and that to reuerberate and beat backe the heat againe vpon the said retort These things accomplished you must see to the ordering and continuing of your fire increasing it by little and little as reason shall require euermore carefully looking vnto the sequence and successe of the vvorke vntill such time as the Aqua-vitae before infused be all of it distilled for this is it vvhich commeth â—orth first in the distillation and is gathered into the receiuer then after this commeth the oyle pure and all alone vvithout any thing mixt with it and that in such store as a man could not looke for the like of any manner of putrifying of the matter vvhatsoeuer keepe vvell this Aqua-vitae to serue you againe for the sâ—me vse because it still is getting some part of the facultie of the matter wherewith it is mixed and there is nothing to let vvhy it may not serue twice yea thrice When the receiuer is taken away you must put another in his place halfe full of cleare water that the oyle may distill into it this vvater vve allow in the receiuer in respect of the impressions vvhich the fire may haue made by too vehâ—ment a boyling in the oyle that by the meanes of this vvatâ—r the same may be conected and taken away and the oyle also kept the better from euaporation vvhich thing is yet the more fâ—â—ly atchieued if you set your receiuer in a bason or other vessel full of cold vvater changing and renewing the same from houre to houre till the distillation be finished You may also change your receiuer if you thinke good once or twice the better to know the differences of your oyles The distillation accomplished vvhich you shall gather by the markes before set downe you shall sepâ—rate the oyle from the vvater by the meanes also aboue set downe and at the same time or before any of these things done take your retort from the fire and take off his necke emptying the bellie of the drosse and excrements setled and staying behind vvhich afterward you shall temper with vvater so oft as that hauing strayned them and boyled them againe they come foâ—th thicke and small like pap-meat which is also good for the same diseases that the oyles are good for After this order is the wood Guajacum distilled vvhich is singular good for the vlcers and paines happening in the French-pockes The oyle of the Ash-tree and this is good to be vsed in cold distillations and to the helping of the morphew and palsie taken also inwardly it is singular good for the diseased of the spleene the oyle of Iuniper-wood is a special good thing in the comforting of the reines and matrix CHAP. LXXXIII Of the manner of drawing Oyles of Gums and first of those that are liquid FOr the distilling of Oyles of Gummes you must vse the same furnace and retort wherein you distilled your oylie vvoods but to tell you the truth they are not distilled without much paine by reason of their glutinous clamminesse giuen to hold fast their radicall humour and moisture And vvhich is more there are as many wayes of drawing oyles of Gummes as there are differences of Gummes For some are liquid that is to say in substance like birdlime vvhich vvill hardly be kept within his bounds such is Turpentine liquid Storax and such other like vvhich participate more of an oylie qualitie than of an earthie and so are easily resolued with a small fire The others are hard as is incense benjouine and masticke vvhich require a reasonable heat to be mollified vvith Some againe are resolued with a vvaterie humour as Myrrhe and Gum arabicke Therefore to distill liquid gums and to draw out their oyles there may two waies be taken the one is such as hath beene vsed of a long time and the other is new after the first way you may distill oyle of Turpentine thus Take cleare Turpentine as much as you please and for â—uerie pound take of the ashes of some hard and strong vvood two ounces or small sand vvashed grauell or the powder of brickes to keepe the Turpentine for rising high and swelling put all these in the retort vvhich you shall set within the earthen pan in the furnace as you did in oylie woods in the beginning you shall haue but a gentle fire to draw out the vvater vvhich vvill first come forth and after make it bigger for the distilling of the Oyle It is likewise distilled another and that a new vvay Take two pound of Turpentine and eight pound of fountaine vvater that is verie cleare put both into the retort together and distill them at a reasonable fire following the order set downe for oylie vvoods The Oyle vvhich you shall gather vvill be most pure and fine of a verie cleare and bright colour of a sweet smell and pleasant tast vvhich properties are not to be found in the oyle which is drawne after the common and ordinarie fashion and this commeth to passe by reason of the vvater tempering the qualities conceiued and bâ—gotten in the matter distilled by the force of the fire and heat of the vessell vvhich otherwise would haue begotten some fierie impressions therein had not the resisting qualitie of the vvater vvithstood the same by his moisture and that so much the more for being likewise receiued into a receiuer halfe full of faire and fresh vvater vvhich affordeth another good helpe likewise vnto the same of all which helpes the common manner of distilling this oyle vvith sand and ashes hath not one as is too apparant in the vnpleasant taste and blackish or sad yellowish colour and that it is not fit to be vsed about the bodie outwardly so farre is it off from being worthie to be taken inwardly vvithout the endangering of the sicke partie beside the vnpleasantnesse of the tast but this vvhich is distilled vvith vvater is singular good for all manner of diseases for which it is so highly commended of all men as namely for the shortnesse of breath stone colicke and diseases of the lungs being taken inwardly in the quantitie of two drams as also to take away scarres remaining freckles staines and other spots of the skin being applied outwardly But and if you desire to know vvhen your Oyle is all distilled then you must marke and see vvhen it ceaseth to runne out of the retort into the receiuer for then the distillation of the best and most excellent Oyle is finished And in case you yet desire to draw some more oyle out of the rest of the matter remaining within the retort you may doe it verie easilie if
the great and little Court the dung of Hennes and Pigeons Oxe-dung Horse-dung and all other such excrements which must be let incorporate and mingle together the whole Winter vntill such time as this matter watered with water and throughly pierced with the frost be sufficiently ripened This mixture when it is spread entreth better below into the earth 〈◊〉 dung alone and also incorporateth it selfe better with the earth But aboue all there is no dung more excellent for Medow grounds than the rotten staddell or bottomes of Hay-mowes or Hay-stackes which putrified with the moisture of the earth lookes mouldie blacke and most filthie and with this if you mixe the sweepings of the Hay-barne floore and the scattered seedes which fall from the Hay when it is shaked vp or bound into bottles it will be a great deale the better and the earth will put forth his encrease in much more plentie These Medow grounds must also be verie well drained from water if they be subiect thereunto and sluces and draines made either by plough spade or other instrument which may conuey it from one sluce to another till it fall into some ditch or riuer for as the sudden washing of the earth fatteneth and enricheth the same by reason of the mud slime and other fat substances which it leaueth behind it so the long abiding of the water vpon it 〈◊〉 the soyle rots the roots of the grasse and either makes it vtterly barren or 〈◊〉 it to a bogge-myre Nay where the water lyes long vpon the ground there it will â—ome the grasse to reed rushes or other vnprofitable weeds therefore by all meanes preuent the continuance of flouds and onely esteeme of a gentle washing and no more Againe in your Medow grounds you must be exceeding carefull to know the goodnesse or badnesse of the same as which is fruitfull which barren which quicke of growth which slow which will beare but one entire crop and which two and accordingly you must lay them that is giue them time of rest for growth as thus If your ground be verie fruitfull and rich yet through the coldnesse of the clyme will not beare aboue one crop it shall not be needfull for you to lay it before May day but if it be but of a reasonable fruitfulnesse then you may lay it at the Annuntiation of our Ladie but if it be verie hard and barren then it is best to lay it at Candleâ—â—ss that it may haue the vttermost of the Spring Summer to grow in also if it be exceeding fertile and so warme and close couched that it will beare two croppes then you shall lay it at Candlemas that you may cut it at the end of May and the midst of September for to cut it after that time is both ill husbandrie and profitlesse for howsoeuer men may be opinioned either through custome or the imitation of their neighbors yet they shall find it most certaine that the hay how good soeuer the growth be yet if it want the Sunne and kindly withering it can neuer be good either to feed or sustaine nature with but hauing the iuice rotting and not dried within it becommeth black vnpleasant and unwholesome insomuch that the worst straw is better than the best of such hay therefore let euerie husbandman haue a great care to the good and kindly withering of his hay and esteeme euer the qualitie before the quantitie After Medowes are laid then the husbandman shall haue a great care to his â—ences least either his owne or other mens cattell by day or night breake into the same for they may doe him more iniurie in an houre than they can doe him profit in a moneth for the young and tender grasse if it be nipt or bitten at the first springing hardly after prospereth till the sythe haue cut it for it is with grasse as with stronger plants which if they be nipt or bitten forthwith loose the beautie of their flourishing and groweth not straight or vpright but low crooked and ill-fauoredly neither to fast as before it did but verie slowly and manie times without seed therefore by all meanes preuent the cropping of your Medowes by cattell at their first springing Also if you haue anie riuers ditches or small rundles which butt vpon your Medowes you shall at such time as you lay your Medowes be sure to cleanse and scoure them both of weeds madde and other filth that shall anie way cloy or fill them that the water may thereby haue a more free passage and a larger receit to receiue and conuey away anie floud which shall happen for after your Medowes begin to grow if anie floud shall come vpon them the sand and other filth will fasten to the rootes and lye vpon the grasse in such manner that not being able to be cleansed by anie husbandrie it will make the hay vtterly vnwholesome so that lying in the stomacks of the beasts it will engender manie mortall and pestilent diseases And herein is also to be noted that the mudde and other compasse which you shall take out of these riuers or ditches would be spread vpon the Medowes and when it is drie with small clotting maules be beaten as small as dust for this is also an excellent maner of manuring your Medowes CHAP. IIII. What must be sowne in the Medowes THe way then to reforme the old and drie consumed places of your Medow if they be become hoarie rotten must be by sowing them in the Spring with good Hay-seed which is the Medow Clauer which is called in some places Sops in wine by reason of the flower which is an hearb which men in times past made great account of sowing it by it selfe as the Fetch is wont to be sowne and they did sow it in Ianuarie as Cato and Palladius doe report The maner of sowing it shal be set downe in the fifth Booke in the handling of Pulse Likewise the seed of Gallion or petty Mugguet wild Fetch and Hauer-grasse which the Latine Poet calleth properly barren Oates Againe the small wild Mallow is not amisse neither the little Crowfoot foreseene it be not that with the bulbous root that is to say the Crowfoot hauing a round root like an Onions because that is venimous for the beast but it must be that Crowfoot which hath a hairie and threadie root The two-fold Satyrion is good in some place where it groweth naturally so likewise is the Hyacinth the one of them being of a blew flower the other of a purple herein differing from the Satyrion which is more cut diuided into small buds as likewise more fragrant It is not good that there should be any great store of Plantaine except it be that of the least sort called Birds-toong The wild Carret especially that which in the midst of the white flower in the round broad tuft beareth a sweet smelling seed being rubd in the hand like vnto graines of Paradise of
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
Nutmegs small at both ends and bigge in the middest and it is not much to be 〈◊〉 onely it is a little sooner apt to sinke and you may thereby strike before the fish haue fully bitten others shape their corkes in the fashion of a Whirle or of a little Apple round and flat on both sides and this corke is not amisse to angle with at great fish because it being not so apt to sinke will flote till the hooke be fastened and that the fish beginneth to shoot away with the bait so that the Angler then striking can seldome or neuer loose his labour The next instrument to these which belongeth to the Angle is your Hooks which are of diuers shapes some being bigge and some little and some of a meane betweene both according to the fish at which you angle The best thing to make your hooks of is either old Spanish needles or strong wyar drawne as neere as can be to that hardnesse of temper which being nayled and allayed in the fire you may bend anie way Now the best way to soften your wyar before you worke it is to hold it in the blaze of a candle till it be red hot and then let it coole softly and gently of it selfe or if not thus then roule your wyar vp put it into a charcoale fire till it be red hot and then let it coole at leisure As touching the making of your hookes you shall onely with a paire of plyars bend them to what proportion you please and then with a sharpe file make the point and â—eard as sharpe as may be and batter the lower end flat to which you must warpe your line But because the trouble of making is a little noysome it shall be best to buy them from such as make a liuing or trade thereof and to buy of all sorts euen from the least to the biggest as well double hookes as single the double which is for the Pike or bigger fish and the single which is for the Pearch Trout or middle sort Your double hooks are as it were two hooks of one piece of wyar turned contrarie waies one from the other This double hooke must not be fastened like the single to the line but to a strong wyar ioyned vnto it of a handfull long or more being well wound about and warped with a smaller wyar then to it another wyar of the same length warped as aforesaid and by linkes ioyned together and then the line fastened to the last linke and these are called armed hookes because they desend the hooke from shearing or biting in pieces with the teeth of the greater fish Now for your single hookes you shall thus fixe them vnto their lines Take a length of your twisted haires containing that number which is fit for your hooke and hauing made a loope at one end lay the other end vpon the inside of your hooke then with a silke thred of the colour of your line whip and warpe the hooke round about as thicke close and strait as may be and then running the last end through the whole warpe draw it as fast as you can then cut it away close by the warpe After your â—ooke iâ— thus fastened you shall plumbe your line which is to fasten certaine pieces of lead according to the bignesse of your line about it some being in length about a quarâ—er of an ynch some halfe an ynch and some more according to the bignesse of your corke and the weight of the hooke for these plummets are but to carrie downe the hooke to the bottome neither being so heauie to make the corke sinke nor so light as not with the smallest touch to make the corke dip into the water You shall vnderstand that your first plummet would be a foot from the hooke the rest not aboue an ynch one distant from another not being aboue fiue or seuen at the most yet some Anglers vse nine but it is not much materiall There is in the plumbing of lines three seuerall fashions of plummets vsed as one long another square and the third in a diamond forme yet all to one purpose and the long ones euer the best being smoothly and well fastened to the line for feare of catching hold vpon weeds or other things in the bottome of the water Besides these instruments before spoke of you must hauâ— a Musket bullet which fastened to a line shall serue to sound the depth of the water where you angle that thereby you may plumbe your lines the righter and set your corke in his due place then you shall haue a large ring of lead six ynches at least in compasse and made fast to a small long line through which thrusting your rod and letting the ring fall into the water it will helpe to vnloose your hooke if it be at aniâ— time fastened about weeds or stones which lye in the bottome of the water then you shall haue a smooth board six or seuen ynches square and cut battlement-wise at each end vpon which you shall lap your lines you shall haue a boxe for your hookes a bagge or horne for your baits and another boxe for your flies both aliue or dead you shall haue needles silke thred wax and loose haires then a roule of pitchâ— thred to mend anie cracke in the angle-rod also a â—ile a knife a powch with manie purses and lastly a fine basket of small wands which shall hang by his side to put the fish in which the Angler takes and a small round net fastened to a poles end wherewith you may land a Pike or anie other great fish Againe an Angler must be verie carefull in his apparrell by no meanes wearing light or gaudie sutes which may giue affright to the fish but of the darkest colour you can prouide as russet tawnie or such like and of the plainest fashion without hanging sleeues or any other wauering thing because they are blinks or scarres which afright fish it would be warme for your owne health sake you must also keepe your head and feet drie for the contrarie breeds feuerâ— and other ill sicknesses Touching the seasons best to angle in they are from Aprill till the end of October and the best houres from foure in the morning till nine and from three in the afternoone till fiue in the euening the wind blowing from the North South or West and the ayre temperate as inclined to warmenesse but to speake a little more particularly you shall vnderstand that if the day be darke close and lowring or haue a gentle whistling wind playing vpon the water it is good to angle in or if a fine miâ—zeling dew of raine fall gently without violence the fish will bite the faster also after flouds are gone away and the riuers are come within their owne bankes and the water clearest it is good to angle in Againe for your Summers angling you shall chuse the coolest time of the day for the
you shall take clodding-beetles made of purpose broad and flat and with them breake the clods so in peeces that the raine may soften them then with your back-harrowes runne ouer them againe and this is called sleighting as well as clodding Wherefore after that the clods are well broken and all made plaine for the second earing you shall cut vp your grounds againe about mid Iune if they be fat and moist or about the moneth of September if they be leane and drie for otherwise your leane ground would be quite dried vp and burnt with the Sunne neither would there remaine therein anie vertue or iuice Aboue all things you must obserue and keepe such order in plowing as that the ground may not be too drie nor too moist for great store of moisture maketh them dirt and mire and too much drinesse doth disaduantage the husbandman amaine either because the plough cannot enter the ground or if it enter yet it cannot breake it small ynough but turneth vp thicke and broad clods of earth in such sort as that afterward it will be hard to plow vp the field againe for certainely there cannot be that done which should and is requisite when the earth is too hard Wherefore the ground that hath beene plowed in drought must haue a rainie season found out to be plowed in afterward againe that so the same being watered and moistened may be the more easily tilled Yet of the most approuedst husbandmen for France is not rich in that profession it is held that the earth can neuer be plowed too drie so long as the plow is able to run through the same and one ardor so gotten is worth three in the moister weather besides the greater that the clods are which arise by plowing thus in drie weather 〈◊〉 greater store of mould you shall haue which is a good aduantage to the graine neither will it be anie thing more difficult to plow if you stay a good season and haue the earth throughly wet before the next plowing for these great clods doe neuer arise but in the clay grounds which are apt to breake with anie moisture Shortly after the second earing you shall giue it his third earing which must be more light and such as breaketh not in so deepe as the two former This earing being finished you must make the ground euen and smooth with a harrow presently after which shall be about the middest of October then you shall sow and bestow your seed vpon the ground in good proportion but not at anie other time than in the encrease of the Moone and neuer in the decrease and then likewise it will be the better if you take the opportunitie of a little raine following the Prouerbe which sayth You must sowe Wheat in myre and Barly in dust and the reason is because thaâ— Wheat being hard and comming neere to the nature of Wood doth bud and 〈◊〉 better and sooner when it is layd in steepe and mollified in dyrt or else for feare of Pismires which if the Wheat should be sowne in a drie ground would become lords of it by and by and carrie it away Notwithstanding if you see that the raine be somewhat long in comming seeing the times are not in mans power you shall not deferre to sow especially in dry grounds for the corne which is sowne in dry ground and well harrowed and couered doth enioy and keepe the same without corrupting as well as if it were in the Garner and if there follow anie raine the seed will be vp in a day I presuppose in the meane time that the Husbandman hath let rest and lye idle his grounds for some two yeares wherein he is intending to sow his Wheat to the end they may bring him a better crop Furthermore seedâ—time is expired and past about the eighteenth day of Nouember for then the earth by the coldnes of the aire becommeth close shut and as it were rugged staring and agast so that it will not be able so well to receiue the seed and to cause it to thriue It is true that in cold places seed must bee sowne earlier but in hote places later whereupon it commeth to passe that in Italie they sowe about the beginning of Nouember but with vs in France where it is temperate in October in cold places and Coast-countries in the kallends of September or rather sooner to the end that the roots of the come may be growne strong before that the Winter-raine doe molest it or the Yee and Frosts doe hurt it Notwithstanding at what time soeuer you sowe your seed you must maâ—e diuers conueiances ouerthwart the grounds and conduits to carrie away the water out of the Corne. Yet this Seed-time is spoken but as of Wheat only or Rie which are called Winter-cornes for Pease Beanes and Pulse would bee sowne in Februarie and the beginning of March and Oats and Barley at the end of March and beginning of Aprill Now sometime the husbandman shall haue occasion to reioice in hope of good successe and sometime to feare in doubt of the euill successe of his seed by reason of the variablenes of the time Hee shall haue good hope of his Seed if hee see the time inclined to sweet mild and not violent showers and vnto temperate not eâ—cessiue and often showers for the mild showers resemble the dew the excessiue ones doe moisten and coole too much If in like manner the snow doe fall in aboâ—ndance and become hard by some frost following thereupon for such snow letteth and stayeth the earth from spending it selfe by exhalation and vvasting of his fatnesse which otherwise by vapours would be consumed and if also the said snow in making doe wash and water by little and little the earth vvith his pure and sweet liquor and as it vvere scumme of raine for that serueth to make the earth fat prouided that presently vpon the melting of the snow there fall no showers of raine accompanied vvith haile if lastly the frosts come in their proper and due time for if they be too 〈◊〉 and forward they burne the young sprouts and if too late they hurt them verie much CHAP. XII Of the choice and quantitie of seed to be sowne FOr Wheat to make seed of the industrious Husbandman shall chuse such as is full thicke heauie firme and so hard and strong as that it cannot but with paine be broken betwixt the teeth of a red colour bright cleane not aboue a yeare old which maketh sauourie and well-tasted bread threshed out of choice and culled eares which after fanning and winnowing lyeth vppermost as that which is the thickest and most massie which was growne in a fat ground but contâ—arily seated to that wherein such Wheat is to be sowne as from hill to plaine and from moist to drie and yet so contrarie as that the seed of a bad place be rather sowne in a good place than the seed of a good place sowne in a bad for seed
be it neuer so good doth become worse and degenerate easily when it is sowne in a bad plot And for as much as I speake onely of Wheat in this place being the graine of most vse in Fraunce you shall vnderstand that there be diuers kinds thereof as shall be shewed hereafter which sith their names are not familiar in other Countries I will here repeat those which are most in vse amongst our neighbours especially in England of which the first is called whole-straw Wheat because the straw is whole and entire not hauing anie hollownesse within it and this is of all Wheat the largest and goodliest and yeeldeth the greatest store of flowre yet not of the most pure and most white colour it prospereth onely on the rich stiffe clay-grounds and must necessarily haue three earings before it be sowne Next vnto it is the great Pollard Wheat which hath no aues vpon the eares it is a large Wheat also and prospereth likewise vpon stiffe clay-grounds yet will aske but one earing because it loues to be sowne vpon Pease-ground from whence Pease was reaped the same yeare The next is small Pollard which loues an indifferent earth as that which is grauelly or of barren mixture and it must haue euer full three earings Then Ograue Wheat which loueth anie well-mixt soyle and will grow either after three earings or but one so it besowne where Pease is reaped Then â—laxen Wheat which will ioy in anie soyle except the stiffe clay or burning sand prouided that it haue fully three earings and be well manured And lastly Chylter Wheat which is like vnto flaxen Wheat It will be good before you sowe your seed to lay it in steepe in water some certaine houres and afterward to spread and lay it abroad somewhere in the shadow to drie that so it may be readie to rowle or runne at such time as it is to be cast into the earth by this meanes you shall chuse the fairest cornes that shall stay behind in the boâ—tome of the water to sowe them which will grow within three or foure daies but as for those which swimme aloft aboue the water they shall be taken away because they are not worth any thing to sow for the best vse for such is either to seed Hennes or else to grind that so you may get out euen that sâ—all quantitie of meale and flowre that is within them Some before the sowing of their corne doe sprinkle it ouer a little with water wherein haue beene infused Houseleeke or the stamped seedes and roots of wild Cucumbers to the end that the corne may not be eaten of Moules field-Mice or other such like vermine Yet howsoeuer this may be a practise in France it is not receiued generally amongst Husbandmen to steepe the corne in water before they sowe it because so much moisture cooleth and drowneth the kernell of it too much Nay they are so farre from the practise thereof that a well-reputed Husbandman will not suffer his corne to be so much as washed before it be sowne The quantitie of corne which must be sowne shall be measured and rated according to the peece of ground for an arpent of fat ground will for the most part take foure bushels of Wheat a reasonable fat ground will take fiue and a leane will take more It is true that there must respect be had vnto the Countrey and place where it is sowne for in cold Countries and places that are waterie being also alwaies subiect to Snowes it is needfull to sowe a great deale more than in hot Countries or in temperate and drie places in as much as the cold and Snow doe corrupt the greatâ—st part of the seed Besides the time is well to be obserued and the disposition of the ayre for in Autumne you must sowe lesse thicke and in Winter or the times approaching and comming neere to Winter a great deale more againe in rainie weather you must sowe thicker than in drie weather Yet in England and other Countries which are much colder than France two bushels of Wheat or Pease will fully sowe an acre and foure bushels of Barly or Oates and three bushels of Beanes which proportion no man need to alter vpon anie occasion whatsoeuer CHAP. XIII Of harrowing and weeding of Corne. PResently after that the seed is bestowed in the ground you must for your last worke harrow it along and crosse ouerthwart and after that â—ake it from furrow to furrow but ouerthwart onely This would be done with Harrowes hauing yron teeth rather than woodden ones because they make the corne settle deeper into the earth which they doe breake and make fmall a great deale better and so by that meanes doe couer the corne with earth as it requireth at the least the thicknesse of foure fingers that so it may be the faster rooted and the safer from birds and thus it must be let alone the whole Winter vpon the Spring True it is that during Winter you must not neglect to make draynes and draughts thereby to carrie away the water that falleth in too great aboundance by raine Now this manner of harrowing is but for such entire grounds as lye together leuell plaine and vndistinguished by lands for were they cast vp with ridges as the lands of many Countries are then could they by no means be harrowed ouerthwart Therefore wheresoeuer your ground lyes in lands or in common mixt amongst your neighbours there you shall euer harrow your lands directly vp and downe the full length of the lands beginning at the furrowes first and so ascending vp to the ridges As for the Harrowes as before I said the woodden Harrow is best for the loose moulds and the yron Harrowes for the tough and binding moulds As for the Oxe-harrow which is as bigge as two Horse-harrowes and hath euer yron teeth it is best for the roughest earths especially new broken vp swarths the Horse-harrowes going before and the Oxe-harrow following after When the Spring time is come and the Wheat hath taken good root you must weed your ground of such store of weedes as Winter raine and the ranknesse of the earth it selfe haue caused to abound and ouer-grow the corne newly put vp as Feâ—ches tame and wild Poppie Cockle and such like and after once hauing weeded it it will be good to doe it the second time as when the eare beginneth to shoot for iâ— so doing the corne will proue faire and cleane But in the meane time you must so weed it at the first as that the rootes be not hurt but that they may remaine couered and laden with the earth that so they may stand faster in the earth and grow the more vpward At the second time of weeding you must not bare it much for and if the Wheat should not shoot vp still more and more it would rot vpon the earth and bring forth nothing Againe at the second weeding you shall stirre and make euen the ground a
whose mould is driest loosest blackest and quickliest ripe with little earing as namely with two ardors at the most which vvould be in October the first and the last in March which is the best and most conuenient time for sowing Hempe must bee exceedingly well harrowed and clotted and the mould must bee made as small as dust for the seed is verie tender at the first sprouting but being once gotten aboue the earth it ouâ—groweth all other weeds whatsoeuer and out of its owne nature it doth choake and destroy them whence it comes that hempe neuer needeth any weeding it must bee diligently and carefully kept and tended after the first 〈…〉 appeare aboue the earth from birds for the seede is so sweet and so much desired of all small birds that without great and diligent care they will not leaue you any in the earth Now for the best time of gathering your hempe it is acording to the common custome of house-wiues about Saint Margarets day being towards the latter end of Iuly But more particularly you shall vnderstand that it is best pulling your hempe for the pill as soone as it doth begin to turne yellowish and the leaues to hang downeward looking vnto the earth but if for seed then not before the seed looke blacke and bee readie to shed hempe must euer bee pulled vp by the rootes and first sprâ—ad thinne vpon the earth then afterwards bound vp in bundles which they do call bayts then it must bee câ—rryed to the water to ripen of which water the running streame is the best and the standing pond is the worst yet it must bee done with great heed for hempe is very poysonous and it doth not onely infect the waters but it doth also poyson much fish Hempe must lye three dayes and three nights couered in the water then it must bee cleane washt out of the water and afterwards brought home and dried either in the Sunne or vpon the kilne There bee some house-wiues which either for sloath or for want of a conuenient place to water in doe ripen their hempe vpon the ground by suffering it to lye at the least fifteene nights vpon the sâ—me taking the dewes which do fall Morning and Euening and other raine by which it ripeneth prouided that it bee turned euerie day once but this manner of ripening is not good for besides that it is vnkindly and doth oftentimes cause the hempe to bee rotten it also maketh the hempe to be very blacke and foule so that it doth neuer make white cloth After the ripening and drying of your hempe you shall brake it in brakes which are made of wood for the same purpose and this labour would euer as neere as you can bee done in the Sunne-shine after the braking of hempe you shall swingle it then beate it then heckle it and if you intend to haue verie fine cloth of it you shall after the first heckling beate it againe and then heckle it through a finer heckle then spinne it after warpe it and lastly weaue it Thus much for the hempe which is vsed for to make cloth withall but for such as shall bee preserued for cordage or the roper you shall onely after the ripening pill it and then either sell or imploy it Hempe seed is verie good to make hennes lay many egges and that in the depth of Winter and greatest coldnes of the same Many doe burne the thickest rootes of the male hempe and of the same so burnt and made into powder do make gunne-powder The iuice or decoction of the greene herbe being strongly strained and powred in some place where there are earthwormes doth cause them to come forth by and by likewise being dropt into the eares it causeth the worms or other beastes which shall bee gotten in thither to come out presently and this wee haue learned of fishermen which by this wile doe take wormes to serue them for their hookes Hempe seede must neither bee eaten nor drunke because it sendeth vp many fumes vnto the braine which will cause the same to ake and therefore women do greatly transgresse the rules of Physicke which giue this bruised seed in drinke to such as are troubled with the falling sicknes or head-ach This is a thing to be wondred at in hempe that seeing there are two sorts of it the male and the female yet the female beareth not the seed but the male Line LIne must not bee sowne in any ground but where there riseth great profit and this followeth and is caused by reason of the seede which impaireth all sorts of grounds verie much and for that cause it must bee sowne in a verie fat ground and such a one also as it reasonably moist In any case the ground where line-seed is sowne must bee curiously handled and clensed and with manifold earings plowed and turned ouer so oft and so long as that it become like dust and furthermore the good hus-wife must be carefull when the line is growne to free it from being 〈◊〉 with the weed vsing to wind about it and which of some is called 〈◊〉 and that not once but oft to the end that in gathering the seed in beating it with beetles heckling and spinning of it such filth may not remaine among the tow It must be gathered when it is ripe and when the colour of it groweth yellow and after layd vp in some drie place that so it may bee defended from the raine and dew which are vtter enemies vnto it when it is drie it must be thresht as soone as may be to the end that the mice eat it not with wooden mallets to get the seed out of it and presently after that it shal be caried to the water about the change of the Moone that it may lie therein three or foure daies in Iuly or August till it become soft and tender to the end that the pilling or barke thereof may the more easily be seperated from the stalkes for the making of cloth When it is drawne out of the water it must bee laied on a heape all round but two or three fadomes broad loading it aboue with boords and stones and after that spred in the Sunne to the end it may drie the better The finest line which is without seed notwithstanding it bee the least and lower of growth than the rest is the best being soft and fine after the manner as it were of silke whereas that which is long and thicke is also more rough and boysterous in spinning You shall make verie fine and white sowing threed of your sine flax in this sort Let it be watered in running water fiue or six daies in Iuly or August in the change of the Moone so soone as it is drawne out of the water spread it in the Sunne that it may drie neuer casting it into any heapes for that which is laid vpon heapes after the comming of it out of the water that it may take a heat and being pressed downe to
of Barley a sort of meale vvhich vvas called Polenta that is to say of Barley newly dried then fried and afterward ground and this vvas vsed to make pappe-meate of or else to put in meate brothes to thicken them Some doe the like vvith mundified Barley The Meale of Rie is likewise full of branne but that of Oates is yet more full notvvithstanding that Oatmeale vvhich is made of Oates husked is a vvelcome dish to the tables of great Lords The Meale of Rice is vvhiter than any of the rest As for the Meale of Pulse it is oftner made by being braied in the mortar than by grinding howsoeuer it may more commodiously and a great deale better bee made vvith the Mill. Leauen LEauen called in Latine Fermentum because it puffeth vp and swelleth in continuance of time is a lump of paste left of the last masse of dough couered and hidden in the meale vvhich is kneaded to take away the clamminesse and cleauing propertie vvhich is in the meale that is purposed to bee made into bread This Leauen becommeth sowre by continuance of time and thereby maketh the bread more delightsome and of a more pleasant taste Againe vve see that bread by how much the more Leauen it hath by so much the more vvholsome and vvell relishing it is ouer and aboue that vvhich hath lesse store of Leauen in it It is indifferently hote and a little cold hot by reason of the putrifaction vvhich it is cast into and cold by the nature of the meale This Leauen is made diuers sorts of vvayes according to the manners and fashions of countries wee make it of Wheat paste to make Wheat bread and of Rie paste to make Rie bread some put vnto it Salt some Vineger and many Verjuice made of Crabbes The workers in Pastrie do vse the rising of Beere to make their Wigges vvithal as vve shal haue further occasion to speak of it in laying open the vvay to make Beere People of old and auncient times did make it diuers vvayes as Plinie reporteth The Flemings do mightily boile their Wheate and take off the scumme that riseth thereof in boiling which they let grow thick and vse the same in stead of Leauen and that is the cause vvhy their bread is a great deale lighter than ours Howsoeuer it is the Leauen vvhich men-bakers and vvomen-bakers doe vse to make their bread vvithall may bee kept fifteene daies and not any more because after such time it corrupteth and decayeth But to be sure it is not good to keepe it so long for to keepe it you must vvorke it vp into a round paste couer and hide it ouer in meale and besides in vvinter it must be couered ouer withgood store of clothes in the kneading trough When the good vvife of the house is purposed to bake her paste she must two or three dayes before or vvhich is better ouer night kneade in her said Leauens vvith hote vvater or else with cold according to the time and diuersitie of the corne vvhereof she meaneth to make her bread as we will speake further of by and by The vvorkers in paste-meates doe vse but verie little Leauen in their crusts or none at all either because it vvould make so small a quantitie of paste as they vse to make their crusts of too sowre or else because the Leauen vvould draw vnto it all the Butter or such other fat as they should mingle amongst their paste for as much as Leauen hath the power to draw moisture vnto it as vvee may easily proue by Apostumes vvhich vvhen we vvould haue to ripen and swell vp higher vvee vse to applie a paister of Leauen to them Furthermoâ—e if it should happen that the Baker or good vvife of the house should finde her Leauen too sowre and that she cannot come by any other the remedie must be to knead her Leauen with hotter water than she would if it vvere in its proper nature and kinde that so by the heate of the vvater the Leauen may recouer some strength and somewhat renew its naturall force hauing lost its naturall heat vvhereas on the contrarie vvhen the Leauen is in its kind and as it should be there is not any thing but cold water to be vsed about it The making of bread according to the diuersitie of corne whereof it is made THe house-wife must bee ruled and aduised in the making of her bread by the natuâ—e and condition of the meale whereof she maketh it wherefore if shee dwell in Beauce or dwelling out of Beauce do make her bread of the corne growing in Beauce the meale of which corne for certaintie holdeth the chiefe and principall place of account amongst all the sorts of meale of France she shall be carefull in any case to make her leuens at certaine and well appointed houres In Sommer she shall refresh her leuen vvith cold vvater at noone day and renew it againe at fiue a clocke and lastly at nine without failing of keeping these houres in very precise manner This water thus vsed in Sommer must be drawne fresh out of the Well or from the fountaine and riuer because that Well vvater as it is more heauy than the other so it maketh the bread more heauy and on the contrarie spring vvater or vvater from the riuer as it is lighter so it maketh lighter bread In Winter she must renew her leuen with fresh vvater vvarmed or made hot and with this water both Winter and Sommer she shall vvet her armes and knead her paste throughly turning it ouer and ouer hither and thither on euerie side for a long space and many times that so all the parts thereof may shew that she hath been there and that all the clamminesse and cleauing qualitie of the same may be throughly broken and dried vp that so the bread may be the more short and finer in chawing and not eating like paste in the teeth mouth and stomach After such handling of it she shall take the pains to turne her paste oftentimes that so it become not leuen for otherwise it would not eate so well It is true that when the leuen is faultie the meale of the corne of Beauce hath such a band and list as that she might easily couer and hide such fault prouided that the baker whether man or woman at the kneading therof would but help it a little with some fresh vvater If the farmers wife do dwell in France or make bread of the corne growing sometime in France she shall not vse so much leuen thereunto as she did vnto the meale made of the corn growne in Beauce both because the corne commeth short in yeelding like quantitie of paste for like quantitie of corne as also because the meale hath not so good a band neither yet is it altogether so clammie and therefore you must vse a meane and reasonable measure in your leuen and withall let your water be lesse hot than in the kneading of Beauce
grapes in places that are hot and giuen to be mild In drie countries he must plant those vines the fruit whereof is woont lightly either through raine or the dew to rot as those be of samoureau Gouet Pinot Blanke and Beaunoies and in a moist place those which are woont to spoile and perish through drinesse In countries which are troubled with haile such as are of a hard and large leafe for such are able the better to defend and couer the fruit CHAP. III. How that there is not planted any vine by the way of making a seed nurcerie except it be onely for pleasure I Am of that mind that a man cannot but hinder and iniurie himselfe in making nurcerices of vines for besides that the tree doth not grow sooner of kernels than it doth of the plant there is also this inconuenience namely that the vine growing of knernels doth not yeeld any thing of profit or good for vse This is indeed a worke for such as loue their pleasure and haue in their purses largely to defray the charges thereof being able thereby to sow seeds out of some strange countrie afterward to raise a nurcerie of stocks of the same when they are growne vp for to bee transplanted and remoued into a better ground and that they may graft thereon and afterward againe remoue the stockes so grafted into a better ground also that so about two yeares after they may reape the fruit thereof which is woont to be both great and daintie enough but yet this same new vineyard thus planted is the least durable of all others Againe in this countrie wee doe not trouble our selues in planting vines to runne vpon trees in such sort as any man may easily see that they doe in Lombardie and other places neither yet with such as are raised vpon single and double shadowing arbours neither yet with such as vse to creepe along and spread themselues vpon elmes or other trees for the wine neuer proueth so good as well because the root of the tree is corrupted after the maner as it falleth out with coleworts as also because this plant loueth not to be hoiâ—ed and mounted too high neither yet shadowed with any building of timber-worke higher than the stature of a perfect man CHAP. IIII. How that before you plant your vine you must learne out what wine the earth will beare where you are purposed to plant it WHosoeuer doth purpose to plant vines must not so much trust vnto the markes and signes of a good ground ceclared and set downe before as first to see that he haue made trial what wine the ground will best beare where he mindeth to plant his vine for it were but labour lost and money cast away to plant a vine for so small increase as can nothing like aunswere and content your expectation Thus then you may trie and proue your ground make a pit in the ground where you meane to plant it of two foot depth and of the earth cast out of the pit take a clod and put it in a glasse full of raine water that is verie deane mingle and beate together this earth and water then let it rest vntill such time as the earth haue made his perfect residence and setling in the bottome of the glasse which is easily perceiued by the cleerenesse of the glasse which will follow thereupon and after that the earth is throughly setled tast the water and looke what relish or tast it hath such would the wine be and therefore a vine yeelding such a relished wine fittest to be planted there therefore if you find therein a bitter tast a saltie or allum like or any other such vnpleasant tast auoid and cease to plant any vine in any such ground Which if it be true then to dung and manure vines is altogether to bee condemned because it is very hard that earth fed and nourished with dung should not taste and retaine the smatch of the dung and so by consequence communicate the same with the wine Wherefore the Parisians are fowly and foolishly ouerseene to load and lay vpon their vines yeare by yeare such great quantitie of dung and that is the cause for the most part why their wines haue an vnpleasant tast and doe easily and very quickely corrupt and yet further the dung doth cause the vines to grow old by and by and become barren because they put forth all their goodnesse the first yeare CHAP. V. Of the choice of young vine plants THe choice of young plants whether they bee crossets marquets or the tenais must not be put to the discretion of the seller who little careth to take the fit season for the gathering of the said young plants neither yet for the goodnesse of them but altogether to his diligent heedfull care which is the workemaster and for that cause it were best for men to take them of their owne vines or else at least to haue those which hee shall buy warranted to beeâ— good he must also haue regard to the quality of the aire and situation of the ground where he will set his plants that so he may fit them for the same For and if the ground lie vpon the South he shall chuse the young branches of vines which he will plant from the same part and quarter if he meane to plant them in a high place hee shall gather the plants vpon some high and tall vine and if low then out of some vineyard that is very low planting in a hot cold drie or moist ground hee shall chuse his plants for the renewing of any failing or decaied of the like situation by this meanes the plant will fasten the sooner in the ground and it will bring forth fruit sooner and a great deale better than if it should bee otherwise Likewise hee must not keepe the young plant any long time before hee plant it for no more than trees which are to bee remooued can the vine well and easily endure after it is cut to bee long vnplanted neither yet would it be carried far or remoued out of its owne soile into another because it feareth the change of earth and aire and thereupon it commeth that the young plants brought out of strange countries as of Beaune Rochel and Burdeaux cannot prosper so well in our soile as those which grew there first To make good choice therefore of crossets to plant new vines of you must see that the vine from which you gather such Crosâ—ets bee but sparingly furnished with pith because that such a one is not onely fruitfull and bearing aboundantly but because also it is not so subiect to the iniuriousnesse of time as Snow Fogges Frostes and the burning of the Sunne in the time of Sommer as those which haue much pith in them afterward when the vines beginne to bud you must diligently view about the beginning of September those that are most laden with grapes and which are most fruitfull and haue most
is gone before the riotousnesse and pleasure of men hath beene the cause that Vineger came euer in request not onely for sauces but also for many other vses It shall not therefore be thought vnreasonable to vse a word or two about making of Vineger The most common way to make Vineger is on this sort They vse to take good wine and therewithall to â—ill the vessell to the halfe leauing it vnstopt and set in a hot place as in some corne loft or in some gutter betwixt the tiles If you desire to make Vinegar in hast you must cast into your wine salt pepper and soure leuen mingled together and yet to make it the more hastly you must heat red hot some stone tile or gad of steele and put it all hot into the wine or else the mouth of the vessell must stand alwaies open or else the vessell must be set in the Sunne three or foure daies and therewithall a little salt put in the vessell or else fill a new earâ—hen pot that is not halfe baked with wine and stop it well afterward put it in a kettle full of boiled water vpon the fire and letting it there remaine a long time in the boiling water it will grow soure or else put into the wine a beete root stamped or a radish root or medlars ceruises or hornes mulberries vnripe sloes or a shiue of barley bread new baked or else you must take of the blossomes of the ceruise tree in there season and drying them in the Sunne after the manner of rose-leaues either in a glasse vessell or in one of blacke earth fill vp the same vessell with pure Vinegar or Wine and so set it forth againe into the Sun or in the chimny end to the heate of the fire and in a short time it will become strong and very sharpe Vineger but if you would restore it againe to his former state of wine then you must cast of colewort roots into it CHAP. XX. Of some obseruations and instructions concerning Vineger TO make strong vineger take the fruit of the cornell tree when it beginneth to grow red and of bramble berries such as grow in the fields when they are halfe ripe drie them make them into powder and with a little strong Vineger you shall make little prettie balles which you shall drie in the Sunne afterward you must take wine and heate it and when it is hot put into it this composition and it will bee turned very speedily into very strong Vineger To make Vineger with corrupted wine take a rotten and corrupt wine and boile it taking away all the scum that riseth in the boiling thereof thus let it continue vpon the fire till it be boyled away one third part then put it into a vessell wherein hath bin Vineger putting thereto some cheruile couer the vessell in such sort that there get no aire into it and in a short time it will proue good and strong Vineger To make drie Vineger to carrie whither a man listeth take of wild cherries when they begin to be ripe and yet the fruit of the cornell tree is better of mulberies when they be red and vnripe grapes thâ—t are very thicke and of wild a cornes before they bee ripe stampt all together then take of the best Vineger you can finde and mingle them all together make vp the masse into small loaues setting them to drie in the Sunne and when you would make Vineger temper some of these small loaues in wine and you shall haue very good Vineger Otherwise take the vnripe iuice of corne that is very greene and stampe the same putting Vineger thereto and thereof make a past wherof you shall make little loaues to be dried in the Sunne and when you would haue Vineger temper of these loaues in so much wine as you shall see sufficient and you shall haue very good Vineger To make rose-vineger take good white Vineger and put therein red roses either new or dried keeping them many daies in the vessell and afterward taking them out put them in another glasse and so keepe them in a coole place after the same manner you may make Vineger of elder-tree flowers To make Vineger without wine put into a vessell soft and daintie peaches and vpon them pearched barley letting them putrifie all a whole day then straine them and vse the liquor or else take old figs and burnt barley together with the inner parts of orenges put all these into a vessell and stir them vp very well and oft and whenas they are become putrified and resolued straine them out and vse the liquor To make sweet Vineger take fiue pints of strong Vineger and with as much new wine reserued vpon the treading out of the grapes adde some quantitie of pitch and and put altogether in a vessell which you must stop very carefully and after that all these haue continued together for the space of some thirtie daies you may vse thereof for Vineger otherwise take a vessell of new wine and mingle it with two vessels of Vineger and boile them together till the third part be consumed Some doe adde three vessels of spring water vnto two of new wine and one of Vineger boiling them all together vntill the third part be consumed To make mightie strong Vineger drie the grosse of grapes two whole daies then put it in new wine put thereto some of the vnripe iuice of corne and you shall make a strong Vineger whereof you may haue the vse within seuen daies after or otherwise put pellitorie of Spaine into Vineger and it will make it strong Furthermore if you boile the fourth or fifth part of Vineger vpon the fire and put it vnto that which is before prescribed putting it after all this in the Sunne some eight daies you shall haue a pleasant and strong vineger The rootes of couch-grasse when they are old boiled grapes the leaues of the wild peare tree stamped the roots of brambles and whay the quicke coales of burned acornes and boiled ciche pease and hot tiles euen euery one of these by themselues being cast into Vineger doe make the same strong Pepper vineger is made by casting into vineger or hanging therein whole pepper made vp in a linnen cloth for the space of eight daies You shâ—ll know if there be any water in the vineger if you put into it any Salnitrum for then if it swell vp as though it would boile you may boldly say that there is water in it To make vineger good to helpe digestion and for your health take eight drams of the sea onion and two pints of vineger put them together into a vessell and vvith them as much of pepper mints and iuniper berries then vse it afterward To make vineger of sea onions you must put ten such onions salted into fiftie quartes of sweet new vvine and foure pints and a halfe of strong vineger and if it be not sharp
enough then twice so much in a pot holding fiftie four quarts boile them till the fourth part bee consumed or if the wine bee sweete it must be boiled to the spending of the third part but such wine may be of his owne distilling out of the grapes before they be trodden and very cleere otherwise put into a vessell thirtie pints of strong vineger wherein let steepe for the space of twelue daies the inward part of a white sea onion which hath beene in the Sunne thirtie daies after that take the vineger and let it settle and abide in some place where you wil to vse it afterward Dioscorides in his one and twentieth chapter of his fourth booke discribeth another manner of it It is to obserued and noted that all sorts of vineger are best helped to keepe their tartnesse by putting into their vessels at the bung hole a sticke of red withie CHAP. XXI Of the manner of making of Veriuice THe most common manner of making of Veriuice in this countrie is to gather the greene grapes from of the vine frames or the grapes which are not yet ripe and are left vpon the vines after vintage and hauing gathered them to tread and presse them afterward after the manner of ripe grapes putting the liquor or iuice thereof into vessells and salting the same by and by after that it hath purged out all its scum and filth by boiling as new wine doth In the Northern countries they do also make Veriuice of crabs mingling a little salt therewithall Some make a drie Veriuice after this manner they take the greenest that they can get pressing the iuice thereout which afterward they boile in a brasen vessell vntill it become thicke and as it were congealed then they drie it in the Sunne and keepe it for their vse othersome boile it not at all but drie it in the Sunne till it come to the thicknesse of honie To make your Veriuice looke more greene and to be better and to preuent that it may not turne and become mouldie or hoarie you must the day after it is turned vp into its vessell plucke a bunch or two of blacke grapes and cast them into the vessell at the bung-hole euen in whole clusters and then to salt it after that it hath beene boiled CHAP. XXII Containing certaine discourses by the way of inuention nature faculties differences and necessitie of Wine AS we haue in the former booke at large intreated of bread and of the differences thereof according to the vse wherein it is imployed namely the nourishment of mans bodie so now after the manner of ordering and husbanding of the vine and so of the fruit which commeth of such husbanding thereof which is Wine it shall not seeme vnreasonable if summarily wee discourse and stand vpon the necessitie nature faculties and differences of Wine whereof we make so great account ordinarily in our drinking thereof And to the end that we may now come to the matter Seeing not only the substance of mans bodie but of all other liuing creatures is subiect through vitall heate continually working in them vnto a perpetuall wast and expending of it selfe nature being prouident ouer her owne workes hath giuen vnto and put in all sorts of liuing creatures an incredible desire of eating and drinking to the end that this waste and losse of substance might bee repaired and restored by the well bounded increase comming of eating and drinking for otherwise naturall heate destitute of such her food and nourishment would quickly be choked and quenched Now the substance of euery liuing bodie is threefold the first is and consisteth of spirits the second of humours the third of solide parts all which three substances may possibly be repaired by a solide substance if so be that such solide nourishment could easily bee digested and distributed throughout the whole habite and vniuersall masse of the bodie But seeing that such is the solidnesse hardnesse and grosenesse therof as that it cannot it was needfull that it should be accompanied with some floting and fluide liquor which might stand in steed of a wagon or chariot to conueigh and carrie it vp and downe the bodie Ioine also thereunto that this fluent liquor hath without comparison a greater power than the solide nourishment to let and hinder the drying vp of the solide parts and to temper all such heat as otherwise vpon euerie light motion might at euerie moment offend and hurt them This losse and continuall expence of this threefold substance which in the end doth first bring old age and afterward death doth grow through that iarre and disagreement which is in the foure elements vvhereupon the whole bodie is compounded and framed vvhich elements also notwithstanding that they may seeme vnited and ioyned together in a certaine kind of harmonie consent amitie and inuiolable bond yet by reason of secret rancour and mutuall disagreement happening through their contrarie qualities they doe so warre one vpon another as that by little and little they do procure the ruine dissolution and vtter ouerthrow of that bodie which before they had consented to frame and compose Physitions ouer and besides this do acknowledge another cause of this expence of nature and bringing in of old age and lastly death vvhich is fore-slowed and kept off by eating and drinking and that is naturall heat vvhich feedeth vpon the radicall moisture seated in the substance of the solide parts vvhich moisture the sooner that it is dried vp wasted and consumed by the foresaid heat so much the shorter is the course of life But this radicall moisture and the continuall losse of spirits it repaired by the addition of eating and drinking and so the life drawne forth to a longer terme Wherefore Nature being carefull of the preseruation and long continuance of the bodies of liuing creatures vvhich otherwise for the occasions aboue named vvould grow old and perish in a few houres taketh not anie other course for the same but by eating and drinking vvhich are the two meanes to sustaine and preserue so much as is possible the liues of all liuing things And as for eating let vs leaue off to haue anie thing to doe with it as hauing spoken thereof in the former booke and let vs come to the second vvhich is drinking The common drinke of all liuing creatures is water OLd and ancient Histories doe sufficiently testifie that water was the first drinke which men vsed generally throughout the world and wherewith they contented themselues a long time to vse it onely for the quenching of their thirst but afterward vvhen voluptuousnesse seized vpon mens appetite they inuented and set before them diuers sorts of drinkes Wherefore hauing reiected water as a tastlesse and vnsauourie thing they haue in place thereof in all such Coasts and Countries as where the heat of the Sunne might bring forth and lead along the grape vnto his full ripenesse chosen Wine for the most excellent and delightsome drinke of all others
others who like children are of a hot and moist temperature and constitution because that by his vaporousnesse it filleth the braine and doth infinite hurt and mischiefe Plato in his precepts of ordering a Commonwealth commaundeth children to be kept from vvine till they be fifteene yeares old and his reason is for that fire must not be added vnto fire from fifteene vnto fortie he permitteth the moderate vse thereof and after this age he aduiseth to drinke much and that very good for the mitigating and qualifying of the discommodious troublesome and noysome occurrences which may happen in the life of man And this his opinion is not altogether to be reiected for as vvine is altogether enemie vnto children so it maketh recompence in the good it doth vnto old persons Plinie saith That vvine hindereth those which prepare themselues to doe speake or enterprise any good thing and this was the cause why Plato forbad the vse of vvine to sage and learned men except it were in their feasts or sacrifices The Romans for sundry reasons did likewise forbid the vse of vvine to women and seruants We reade in histories That the vertues of many famous and great personages haue beene obscured and eclipsed by the vse of vvine Of this wee haue Lysander Captaine of the Lacedemonians for a vvitnesse who was a prudent wise and good disposer of all his matters and affaires saue that of the vse of vvine Antiochâ—â— the great Demetrius lying for a pledge and hostage at Rome Alexander of Macedonie Dionysius the younger the tyrant Zenocrates the Philosopher Anacreon and Alcaeus the Lyricke Poets and Aristophanes the Comedian Ennius Marcus Antonius Triumuir Cato Vticensis and such others For this cause the Locri inhabiting the Promontorie Zephirium in Greece as Athenaeus recordeth thought it to be an offence worthie death for to drinke vvine Of the same opinion at this day are the Sarazins moued thereto as well by Mahomets law as also by the imitating of the ancient custome of the Gentils and Arabians Let vs then conclude that vvine not onely in excessiue quantitie and by reason of his vaporousnesse doth cause all the annoyances alreadie set downe but that also in respect of his heat and drinesse it is most pernicious vnto hot and drie natures as also vnto hot and moist ones if it be not well dilayed especially if it be continually vsed though it be taken in neuer so moderate a quantitie And yet notwithstanding more or lesse according to age custome and manner of liuing the season of the yeare and constitution of the ayre because that in old folke and all such as in vvhom crude flegme and melancholike iuice doth abound his heat and drinesse is in such sort rebated that for the most part it is vsed of them very safely and securely both as a well nourishing and likewise as a good Physicall helpe especially in Winter and cold Countries You must therefore in all sorts of natures so temper all his noysome qualities by the mingling of water as that it may be taken with the least hurt that possibly may be When as therefore the vvine is mixt with the water the parts both of the one and the other are broken and parted as it were into small inuisible portions vvhereupon there ariseth betwixt them both a mutuall doing and suffering and their qualities so confounded and becomming one notwithstanding their former contrarietie as that into how much the lesse parts the diuision is made by so much the more apt and easie they proue to be mingled and made one Whosoeuer therefore shall mingle vvine vvith vvater or vvater vvith vvine must first stirre them a long time and then before he drink them let them settle and rest a while because for certainetie the contrarie qualities of the wine and water will be so much the more repressed corrected rebated and vnited by how much they are the longer time and the more exactly mingled together Although that if we will examine the things a little neere we shall â—ind that euen wine delayed ceaseth noâ— to offend and do harm if it be taken in ouer great quantitie or at vnseasonable times especially of such as are of a hot and drie disposition as we shall declare hereafter But this is enough which hath beene said of wine in generall now let vs examine all the particular differences of the same The differences of Wine IN wine wee are to consider the colour relish smell facultie and consistence for from these are taken and gathered the principall differences of Wine As concerning the colour some is white some of a light some of a sad yellow some betwixt red and white like to the colour of honie other some of a deep red and others of a pleasanter red blacke or darke shadowed White wine generally is of a thinner sâ—bstance than the red it is easily concocted and digested it pierseth speedily through the whole bodie worketh more vpon the veines but noâ—risheth lesse That sort of white Wine which is thinne hot and full of Wine is concocted and distributed more speedily than any of the rest purging the bloud by vrine but it offendeth the head most of all especially French white Wine Water by reason of its coldnesses and red or darke shadowed Wine by reason of its thicknesse doe slowly passe away by vrine The contrarie is found in white Wine especially such as is of a thin substance and which is hot That which is of a deepe yellow or somewhat inclining to a yellow hath his vertues approching very neere to those of the white Wine Red Wine is woont to be more slow of concoction than all the rest as also to bee distributed throughout the whole bodie or carried away by vrine because it is of a grosser substance than any of the rest but yet to recompence these discommodities withall it nourisheth more and offendeth the head lesse The lighter red Wine holdeth the meane and middle catch of all the rest White Wine which is of a thin and waterie substance without any verdure or sharpnes of tast such as we haue great store of here in our countrie is likewise of an easie digestion and quickly passing and distributed through the body and yet notwithstanding hurteth not the head neither increaseth any great store of heate in so much as that this kind of white Wine is more wholesome and safe both for the sound and sicke than the white Wine which is thinne and full of Wine in taste especially in persons that are fat and full bodied because it nourisheth lesse than all the rest Galen is of iudgement that red and thick Wines are turned without any great paine into bloud and so next vnto them the blacke or deepe red and grosse wines if so be they be accompainied with some small smatch of sweetnesse and next vnto these which are of a light red those which are of a deepe red thicke substance and astringent facultie nor for that they can be digested
haue followed the elder and auncient Frenchmen and Greekes in their giuing of names For euen as the auncient Frenchmen were of iudgement that the name of Sacre which the Greekes named 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 and the Latines Accipiter was the generall name vnder vvhich should be comprehended all birds of prey howsoeuer that Sacre in French and 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 in Greeke be the speciall name of a bird of prey euen so the Frenchmen of our time haue agreed together that the Faulcon should be the chiefe in his kinde and affoord the generall name as by the way of surpassing excellencie vnto all other birds of prey because that the Faulcon compared with all the birds of prey is the best of vving and exceeding all the rest in goodnesse stoutnesse and tractablenesse as if a man were disposed to lay the Faulcon gentle the Pilgrim Faulcon the Tartarie Faulcon the Barbarie Faulcon the Gerfaulcon the Faulcon Sacre the Faulcon Lanier the Punician Faulcon and so of the rest CHAP. XLIII What birds are good to make Hawkes of NOw wee must not thinke that all birds of prey are good and fit to make Hawkes of but onely such as are stout and of a resolute courage and are able to flye at anie bird vvhatsoeuer either vvater-fowle or land-fowle of vvhich nature there are tenne speciall and seuerall kinds being sufficiently knowne of euerie one and for the most part verie common to be had in Fraunce that is to say the Eagle the Gripe the Goshawke the Sparrow-hawke the Gerfaulcon the Merlin the Faulcon the Lanier the Sacre and the Hobbie Foure of them flye from the fist and kill at randome as the Goshawke the Sparrow-hawke the Gerfaulcon and the Merlin and foure of them lye aloft in the ayre as the Faulcon the Sacre the Lanier and the Hobbie As for the Eagle and the Gripe they are not anie thing knowne in France A great part of these birds the Gripe onely excepted haue the feathers of their traynes and vvings verie much glistering for the most part All of them haue their beakes and tallons crooked and they are almost like one vnto another for they shew no difference except it be in greatnesse seeing likewise that their colour doth diuersly change according to their mues vvhich cause them to be called Hagards or Sores all one with that which is vsually done by dried Herâ—ings vvhich are called Sores or red Herrings There are verie manie birds of the prey vvhich are rouers continually abroad neither can it be learned well from what place or countrey they come nor vvhither they goe so that wee might alwaies remaine ignorant of what countrey our Hawkes are vvere vvee not giuen it to vnderstand by them vvhich vse to bring Hawkes out of Italie Germanie and other strange countries Such as bring vs Hawkes doe take them for the most part with lime-twigges vvhich is the cause of the crushing of their feathers vvhich yet may at pleasure be taken away vvith vvarme vvater But whether they be brought from farre or bred neere about vs for to reclaime and bring them vnto the lure first they must not be taken out of the neast before they be strong and growne pretie great ones and able to stand vpon their feet for and if they should be taken away sooner yet they must not be handled but kept in a neast as like vnto their owne as may be Afterward as the time shall affoord they are to be set vpon blocks or vpon some pearch for the better preseruing of their feathers from grating vpon the ground They must be fedde with liue meat as oft as may be because it will make their feathers to put forth the better Notwithstanding the meat and flesh that is more than ordinarie good for them is to feede them with the legges or necks of Hennes cold flesh is naught for them Beefe Porke and such other are of too strong digestion for them and especially the flesh of night-beasts that is to say such as flie about in the night and are â—â—arce euer seene in the day time such are the great Duke the little Duke the Owle the Shrich-owle and the Bat for if they should eate thereof they would die The flesh of Pigeons young Swallowes and Mutton is farre better for them Hennes flesh being sweeâ—e and pleasant doth trouble the belly of the bird if she eate it cold vvherefore the bird that is greatly delighted with such flesh might possibly forsake the game and seize vpon Hennes if she see any in her way as she is flying Wherefore to meete with this inconuenience you must feede the bird with young Pigeons or young Swallowes the flesh of Pies and old Pigeons is bitter and bad for these kinds of birds Cowes flesh is bad for them as making them too laxatiue vvhich commeth by the heauinesse thereof vvhich causeth hard digestion And if necessitie compell you to feâ—de them with grosâ—e flesh for want of better let it be tempered and washed with warme water if it be in Winter you must presse it and in Summer it must be washed in cold water The flesh that you feede your birds withall must be picked that there bee not fat sinewes or veines left vpon it You must not suffer them to eate whiles they will at once but with some small distance of time betwixt letting them rest in eating and now and then you must hide away their meate before they bee full gorged and then afterward giue it to them againe but when it is taken from them and also when it is giuen them they must not see it for feare of making them bate Likewise it is good to make them plume vpon small birds as they did in the vvoods Yearely in the beginning of Autumne they must be brought downe by laxatiue medicines if they be too high as namely by giuing them Aloes vvith their meate vvhich must be of some good liue and warme meate for otherwise they would be taken downe too much After that they haue beene purged you must prepare them for the game and againe when you are purposed to flye them it will not be amisse to giue them casting of Towe couered with flesh and made in forme of a pill and that at night to the end they may cast it vp againe in the morning with much more flegmaticke matter for by this meanes they will become more healthfull of a better appetite more emptie swift and readie for the prey Porkes flesh giuen them warme with a little Aloes maketh the bird loose and to slice out readily but you must obserue and see that she be put in a warme place after she hath beene purged and withall to feede her on your fist with some liue bird for at such times her entrailes are much dried They are discerned to be sicke vvhen their fundament swelleth and becommeth red as also their nosthrils and eyes And thus much of the luring and reclaiming of them in generall now let vs got vnto
the said tooth-ach It is good also for them which haue the swimming of the head as also for them which are troubled with Melancholie or with the Stone Caâ—s-mint or Nept is a kind of Calamint whereof wee haue spoken before so called because that Cats doe exceedingly delight in the smell thereof and doe tumble themselues round vpon the leaues and stalkes it groweth without anie great husbanding in marshie and waterish places as may easily be seene and tryed It is reported to haue a singular vertue in helping women to conceiue In like manner Physitians are wont to prescribe Bathes and Fomentations made of this hearbe for women that cannot conceiue and haue children Also it is verie delicately purgatiue and openeth the bodie verie gently without offence or danger aftercoâ—â—iâ—enesse French Lauander being and hearbe of a verie good smell and verie vsuall in Languâ—doâ— and Prouence doth craue to be diligently tilled in a fat ground and lying open to the Sunne The decoction syrrup or distilled water doth comfort the braine and memorie taketh away the obstructions of the Liuer Spleene Lungs and Matrix but such as are cholericke must not vse it because it disquieteth them mightily in causing them to vomit and altering them much by bringing a heat vpon all the bodie The drie stonie and Sunne-shining place is verie fit for Lauander whether male or female Before it flower it must be cut and picked verie carefully It is of a sweet smell and good when it is dryed to put amongst Linnens and Woollen Clothes â—mparting of his sweetnesse vnto them and keeping of them from vermine It is verie excellent to comfort weake and wearied sinewes or otherwise ill affected through some cold cause and by reason hereof Baths and Fomentations made of Lauander for Palsies Conuulsions Apoplexies and other such like affects are verie soueraigne The flowers with Cinnamon Nutmeg and Cloues doe heale the beating of the heart The distilled water of the flowers taken in the quantitie of two spoonefuls restoreth the lost speech and healeth the swownings and disease of the heart The consâ—rue and distilled water thereof doe the like The Oyle thereof dryeth vp Rheumes also and beeing annoynted vpon the nape of the necke it is singular good against conuulsions and benummednesse of sinewes All-good otherwise called in French Orualle because it is as much worth as gold groweth in anie ground without seed and with seed it delighteth notwithstanding to be often watered The leaues stamped and applyed doe draw forth thornes and prickes that are fastened and runne into anie part of the bodie whatsoeuer It doth in like manner bring the child out of the mothers bodie being in trauell The wine wherein it hath been steeped in small quantitie doth make men pleasant and cheerefull and apt to carnall copulation The seed thereof put into the eye and turned manie times round about the eye doth cleanse and cleare it in wiping away the â—â—egmaticke humour wherewith you shall well perceiue the seed to be laden and aâ— it were wrapt in small filmes after that it is taken out of the eyes The flowerâ— and seed put in a vessell full of sweet Wine whiles it yet purgeth giueth it the tast of Malmesey It is true that such Wine will quickly make one drunke and cause the head-ach as we see that Beere doth wherein Brewers boyle Clarie in stead of Hoppes Nigella of the Garden must be sowne in a ground that is fat and well tilled The fume of the seed taken doth stay the rheume drie the braine and causeth the smelling that is lost to come againe boyled with water and vineger and holden in the mouth it assuageth tooth-ach Sweet Balme groweth rather in Woods and Forests than in Gardens notwithstanding he that will haue it in his Garden must sow it in a fat and well battild ground where the heat of the Sunne commeth not verie strongly It serueth to reioyce the heart and deliuereth the spirit from melancholike imaginations and fansies it is good not onely against bitings and stingings of venimonâ— beasts but also against the Plague in whatsoeuer manner it be vsed And further if anie man doubt himselfe to haue eaten anie venimous or poysoned meat as it falleth out often in them which haue eaten Mushromes and such like things then this serueth for a singular remedie against the same Such as esteeme it a fine thing to keepe Bees to the end he may preuent their flying away and forsaking of their Hiues as also to cause them to come againe if they be gone away doe rub the Hiues with the flowers of sweet Balme as on the contrarie to driue them and to cause them to forsake them they rub them with the flowers of Fetherfew Camomile as well the white as the yellow hath no need of great tilling it is sufficient to plant it in a drie leane and stonie ground Camomile is singular good to mollifie resolue raâ—ifie and loosen and in this respect there is no remedie better for laâ—â—itudes or wearisomenesse without iust outward causes than bathes made with the leaues and flowers thereof The leaues of Camomile stamped with white wine make a verie good drinke to cure all sorts of Agues but especially Tertians for which reason the Priests of Egypt did consecrate it vnto the Sunne Also the water of Camomile drunke warme in the beginning of the fit doth throughly heale the Tertian by vomit The leaues of Camomile yet greene being dryed vpon a Tyle or hot Fire-panne doe by and by appease the head-ach Being also fried with sweet Sewet and vnset Leekes in a Frying-paâ—â—e and put hot into a Linnen bagge and so applyed to the nauell it killeth Wormes either in old middle age or young infants and taketh away all manner of paine in the bellie Melilot refuseth no ground be it fat or be it drie and yet it loueth to be watered Melilot doth mollifie resolue and rarifie as doth Camomile and yeeldeth a verie good smell especially when it is new or when it raineth in Summer it also assuageth the ach of anie part or member whatsoeuer it be Also the â—uice thereof mixed with Turpentine Waxe and Oyle ripeneth breaketh and healeth anie Impostume whatsoeuer it taketh away all hard swelling and cleanseth wounds Manie men being verie desirous to adorne and set forth their Garden with all sorts of Plants doe amongst the rest prouide to furnish it with Apples of Loue which the Latines call Mala insana by reason of the beautie of their fruit which which is as thicke as a Cucumber drawing towards a red colour They must be sowne in the Spring in a fat and well battild soyle and where the Sun hath great power because they cannot abide any cold they craue the like ordering and husbandrie that the Cucumber doth Many licorish mouthes let not to be eating of these no more than of mushroomes they take
away their pilling they cut them in slices boyle them in water and after frie them in the flower of meale and butter or oyle and then cast vpon them pepper and salt this kind of meat is good for such men as are inclined to dallie with common dames and short-heeld huswiues because it is windie and withall ingendreth cholericke humours inâ—inite obstructions and head-ach sadnesse melancholicke dreames and in the end long continuing agues and therefore it were better to forbeare them Mandrakes as well the male as the female is more acceptable and to be commended for the beautie of his leaues fruit and whole plant than for the smell it hath it must be sowne or planted in some shadowed place a fat and well battild ground and be kept from the cold which it altogether detesteth and cannot abide The Apples of Mandrakes procure sleepe if you put but one of them vnder your eare when you are layed in bed it is all but fables which is spoken of the root which is not so cooling as the apple and hath vertue on the contrarie to drie soften and resolue all the hardnesse of the liuer spleene kings euill and such other tumours how hard and rebellious soeuer that they be Which is more Dioscorides reporteth that if one boyle the rootes of Mandrakes vvith Iuorie for the space of sixe houres it maketh the Iuorie so tractable and softeneth it in such sort as that you may set what impression vpon Iuorie that you please peraduenture such as bring vs vnicornes horne from thence doe vse such deceitfull and wily dealing with vs seeing by such their cunning skill they are able in such sort to soften Iuorie or the Harts-horne and thereby likewise able to worke it to the same forme which we receiue the vnicornes-horne in at this day Within this small time there hath beene seene a plant somewhat like vnto apples of loue bearing a round fruit like an apple diuided vpon the outside as the melon is with furrowes in the beginning it is greene but afterward when it commeth to ripenesse it becommeth somewhat golden and sometimes reddish This plant is more pleasant to the sight than either to the taste or smell because the fruit being eaten it prouoketh loathing and vomiting CHAP. L. Of the forme of setting Hearbes in order by proportion of diuers fashions WEe haue alreadie deliuered the forme of setting Hearbes in order as well such as are of a sweet smell as those which are for nosegaies and that either vpon particular beds or quarters now we will speake of the manner of bestowing of them in proportions of diuers fashions and in labyrinthes or mazes But in this course I cannot set thee downe an vniuersall and as it were inuiolable prescript and ordinance seeing the fashions of proportions doe depend partly vpon the spirit and inuention of the Gardener and partly vpon the pleasure of the maister and Lord vnto whom the ground and garden appertaineth the one whereof is lead by the hops and skips turnings and windings of his braine the other by the pleasing of his eye according to his best fantasie Notwithstanding that there may not any thing be here omitted which might worke your better contentment and greater pleasure by looking vpon the beautie and comelinesse of this your garden-plot I intend to set before you diuers figures of proportions and the manner of drawing of them cunningly to the end you may haue the meanes to chuse those which shall most delight you and best agree with your good liking In which I desire you to giue great thankes and acknowledge your selfe greatly beholden and bound vnto Monsieur Porcher Prior of Crecie in Brie the most excellent man in this art not onely in France but also in all Europe and not vnto me who shall be but his mouth in deliuering what he hath said written and communicated vnto me in precepts yet extant and to be seene with the eye And touching these proportions you shall vnderstand that they are of two kinds inward and outward the inward are those beauties and proportions which are bestowed vpon the inward parts or quarters of your garden as are knots mazes armes braunches or any other curious figures whatsoeuer and these are diuided by slender rowes or lines of hearbes flowers turfes or such like the outward beauties or proportions are those which are bestowed in the outward and generall parts of the whole or entire modell of the garden drawne into what figure knot or deuise your fancie can create or the ground retaine and are diuided by alleyes hedges deepe borders and such like as shall be at large shewed vnto you hereafter To come therefore vnto the matter all the sweet smelling hearbes and others for â—osegaies which we haue mentioned before are not fit and good to make proportions of The most fit and meet are penniroyall lauander hysâ—ope wild thyme rosemarie thyme â—age marierom cammomile violets daisies basil and other such hearbs as well those that are of sweet smell as those which are for nosegayes as for example lauander and rosemarie of a yeare old to make borders about the proportions or knots and as for boxe in as much as it is of a naughtie smell it is to be left off and not dealt withall All the rest of the hearbes as penniroyall hyssope wild thyme thyme sage maâ—ierom and such like are â—ittest to be vsed about the quarters or else in some such preâ—tie little deuises as are made in the middest of borders or whereof proportions of quarters without borders as wel whole as broken are made Germander also is an excellent hearbe for the setting forth of any inward proportion for it growes euen and comely thicke and vpright so is also mother of thyme winter-â—auorie and pinkes prouided that with your sheares you keepe them from too much spreading The hearbes whereof borders shall bee made must bee more high and thickeâ— set of leaues than those whereof proportions of quarters either whole or broken are made or yet the other which are in the middest of the borders that so the beautie and good proportion of the knot or quarter may bee seene and discerned more easily I call in these places that the border which compasseth the proportion or quarter about as also the alleys of the garden I call broken quarters those many small parcels which are sundred and seperate one from another The proportions either without borders or borders are either equally square in widenesse and length or else vnequally squared that is to say longer than they are wide or wider than they are long Or else of the forme and shape of an egge or of a forme and fashion that is mixt of a round and a square or of some such other forme as shall please the gardener as for example the fashion of a flower-deluce of a true loues knot of a lion rampant and other such like portraitures That which shall be in the midst of the proportions with borders