Section 32

Beans wiUlafi long in falt-water : *or,if they be fowced in fca- water, tbey will continue long without anyblemifh, Tliny alfo flicwetb, that
Carlickjnay be preferved in {alt-w.iter\ [; for
i$6 Natural Magick. IZoQfa.
for if you would have Gtrlickor Onions to laft long) youmuft dip the heads there* ofin warm falt-watcr ; fo will they be of longer continuance, and of a better taftc. So
Cucumber: are freferved in brine-,
as the Quintiles affirm j for if you prefcrve either Gourds or Cucumbers in brine, they will laft long. So
tipples and Myrtles may be preferved,
by lapping them up in Sea-weed one by one, fo that they may be covered all over with it, and not touch one another, as ^/>«/*/jw fheweth. Ifyou have no Sea-weed, then you muft lay them updofe in Coffers. Artftotle is of opinion, that the fruus of the Myrtle-tree need not to be lapped up in Sea- weed, thereby to keep them from filling off from the Tree, becaufethey will flick on of themfelves rill they be thoroughly ripe ; but the blades of them are preferved by wrapping Sea- weed a- bout them : and the vapour of the Sea- weed thus wrapped about the blades, will keep the juice oC the fruit from being changed to any further maturity, and caufe ic to continue long at one ftay. and this is by reafon of the faltncfs of the Sea- weed, whereby it doth intercept and dry np that moifture which fhould be derived into the fruit, to ripen ic. We may learn alio to prefcrve
Olives in brine, to have them oood a year after. Marcus Catod ith, that thofe kinds of Olives which are called Orchhes, may be well preferved, if they be laid up in brine while they arc green j or elfe, if they be powned with Miftick. Columella faith, that the Olives which are called Olenites, and thofe which are called Panfae, and the lictle round Olive called Radiolus, are to be knocked and beaten, and fo cart into brine, and then to be taken out of the brine and fqueezed, and fo calf into a veffel together with the blanched leeds of Maftick and Fennel ; then take a good quantity of new wine, and half fo much ftrong brine or pickle, and put it into the veffel, and fo thefruic will be preferved. Or elfe, you may caft your Oiives whole into a veffel, and put in firong brine a- mongft them till the veffel be brim-full, and fo take them out for your ufes when oc- cafion fcrvetb. There are a certain kind of black Olives, called alfo Orchites,which Cate faith, are thus to be preferved. When they be dry, caft them into fait, and there let them lie for the fpace of two dayes ; afterward take them forth and (hike off the fait, and fet them in the Sun two dayes together, and fo they will be preferved. UMarcHi Varro reports the very fame experiment out of Cato. Columella faith ; while Olives be yet black and unripe, you mult tuck them off the Tree with your hand in a fair Sun fhiningday ; and cull out the found ones from thofe that have any ble- mtfh ; and into every peck and and an half of Olives, put a quart and femewhae more of whole falc ; then put them into wicker baskets , and there let them lie in fait thirty dayes together, that the Lees or dregs may be ftill dropping fcrth : after- ward put them into lome trey or fuch like veffel that you may wipe away the falc with a fpunge • and when you have done fo, barrel them up into a Hogs-head full of new wine or elfe of foddenwine, and by this means they will be Ion gpreferved. cDid]mu* tcacheth to make cendite or preferved Olives on this manner. When O- lives are almoft ripe, youmuft gather them with their fialks and all : then wsfh or fteep them a whole day in cold water, and aftetward lay them a drying upon wicker Lattifes, handling them very gently ; then put them in the bottom of a veflel, and cait good ftore of fait amongft them : and into five pecks of Olives, ycu mui put in four gallons and two quarts of brine, and two pints and a half of vireger : And when you have filled up the veffel, (hake them together, that the liquor may fwim on the pot. Columella, Palladium and divers others do caft the Olive1; into Sea-water, and there fteep them feven dayes together, and when they have taken them forth, they condire them with brine, and fo pucthtmup intofome other veffel.
t HAP
Ofincreaftng Houjbold ji ujfe*
Chap. XII.
That things may be fpeciaUy well preferved in Oyl and Lees of 0/1.
OY1, and efpecially Lees of Oyl, do excellently conferve things, defending theoi both from the injuries of the Air and of Animals. Cato doth in ftiort enume- rate the faculties of Lees of Oyl , he fuba£ts the Barn-flores with Lees of Oyl , that Mice may not cat his Corn. That alfo
He may preferve his Grain in hu Garner,
be dawbes the Pavement and Walls thereof with clay , confe&ed with Lees of Oyh That alfo
Moths may not eat his clothes^ he be fprinkles them with Lees of Oyl : as alfo that
SeedyCorn, lying in the fields way be kept from erofion by Animals,
, i
if it be fteeped in Oyl lees , as alio Whetftones, Shoes, Brazen-veffcls from raft, all Woodden-houfhold-ftuff, Pottei's-vcffels and the like. The fame Cato alfo ftitb,
7 hat Myrtle branches may be prejertted with their Merries ony in Lees of Oyl,
Bind thefe or any of the like Nature into bundles, put them into a veffel of Oyl-lecs, fo that the 0;4 cover them, then cover the veffel. Didymtu faith,
That rofes may be kept in Oyl- lees
frcfii and vigorous , if they be covered over with this liquor.
If you would preferve Figtree- branches with their fruits in Oyl-lees^
bundle them up wich their leaves and all , and put them in a veffel of Oyl-lees, as We faid of Myrtle ; but if you would keep dry Figs from corruption) lay them up in a Potters veffel wet with Lees of Oyl decoded.
Olives maybe preferved in Oyl}
for when they have loft their colour they may be gathered with their ftalks prefer^ ved in Oyl , and a year after they will reprefent their green colour ; and if you be- fprinkle them with common fait they will pafg for new ones.
: fnxiiahziti vat nyib ?i v ioi t*lduioq it tcarlj ishricr w ifhtucui tt3f!:o r:.f :•
Chap. XIII.
How Apples may belong conferved in Sawdttfi with leafs and Chaff or jiraw.
•T* He Ancients have invested many Trees, whofe fruits may be long preferved w X their own faw duft becaufe of its drynefs. Now every fruit is beft kept in its own leaves duft, and the like, as we have faid of Olives which are beft kept in Oyl* Grapes m wine, &c.
OrengesmaybekeptinCcdar-d«Jr. As PaBadiw afferts, who avers that many have experienced iryiri the likeniaimer;
Quinces may be long kept in duff,
becaufe tsVemocrittuivets the drynefs of the duft preferves them from putrefa&ion, they may be alfo kept long in Wooll, fine Tow, or the like in Chefts.
X The
13$ Natural Magick. cBool[ 4,.
The fruits of the Fir-tree may he long kept in dnfl. Many diffufe the faw-duft of the Poplar, or Fir-tree , amongft their fruits for their prefervation. Apulcia faith,You may lay them involved in fine Tow into a vimine- ons basket, and they will keep.
Pomegranates may be kept from par ef aft ion in Oal^ dttft. Columella would have the dud firft ftceped in vinegar, and then they laid in it. Ma- go would have us firft drew a new potters veflel with theduft, then lay in the ap- ples, then ftrew another layer of dull, and another of apples , till the veflel be full, which we mull (hut and dawb clofe up. Beritia would have the dud firft infufed in vinegar.
Grapes may be kept in dufi.
Some keep green Grapes in dry poplar , or firre-duft. Didyma would have them repofed in boxes overlaid with pitch , in the dry duft of the pitch or black poplar-tree, fome prefcrve fruits in chaff, which by its innate frigidity , either keeps the frofty rigor unmelted , or by its genuine drynefs keeps all things from pu- critude ; or by being void of all qualities keeps fruits in their proper quality. And firft
Orenges may be kept in Chaffs As Palladia avers, or in fmall ftraw. And the fame faith, That
Quinces may be preferred in Chaff, As alfo in fmall draw , as Pliny attefts, who aflerts alfo, That
apples may be kept in Chaffy or ftraw, they being laid upon and in ir. Palladia faith, That
Pears will keep long in Chaff, and Medlars a/fi,
■53 ^ssI-I^O 1 ) v; * rsi ttwtjj jncfhflfi , Hi h tt »3y*»! jfotfi rfoiw cro ftiS&9!baft if they be gathered on a clear day , half covered with chaff, and not again touched PaUadta lakh, That
Pomegranates may be kept in Chaffy
if they be not moved , or touched after their repofure.
Grapes may be kept in C^ff* Theclufters fhouldbe feverally laid along the pavement , fo that they touch not each other, with lnpin-ftraw under them if poffible , for it is dryer and har deft, and an enemy to Mice* but if not then Bean-ftraw, or fuch pulfe : but if none of thefe, then dry hay cut final] . Palladia faith, That
N/tt swill keep in fir aw y if Almonds cannot be eafily excoriated , cover them with chaff and ftraw, and you mayef&#it, Sotion avers, That
. / ri . :.. 01.: f FID ;o IAS* ••v*d aw Z% f.-\-.n: . -s t%i:0 r»**3
Onyons may be kept from pmrefaBion in Barky-flraw, Firft put them into hot-water, dry them in the Sun, that done, lay them fo in ftraw that they touch not -each other. Palladia faith, That
Chefnuts may be preferved
in ftnaU Barley- ftriyfy or in their own leafs : As alfo
Quinces in Fig-leaves,
* Dew
3 Of increaftng Moufhold>ftuffe*
i:
VtmocrituswoMd have them involved in leaves , aid dawbed up with cl*yri *P dim faith, Apples may be kept from putretude in fig-leaves, who alfo avers,
That Orenges may be prefervedj in their own leaves , if they be laid feverally, He alfo faith/
That Apples may be kept long in nut- leaves.
And Apnleitts faith, Their colour , odour, and grace • will be hereby prefervedj and that beft if they be layed in frefh, not falling leaves : As alfo
That pears may be kept well tn wallnut-leaves, Democrittu faith, The leaves muft be dry > and the pears will be green at a years endi Pliny faith,
Figs may be kept in the leaves ofVervine without putretude,
PalUdhu would have them put in an Oven, and whil'ft hot impofed in their own kites and reebnded in a pot. Columella would have dry Figs caft into a pitched veftel with dry hay in it and upon them. We may alfo
Preferve (^berries in the leaves of Winter- favory, if we firft caft the leaves, then the Cherries into a veffel , and fo by courfe , or if we after thciamc manner lay Cherries in Reeds- leaves : thus alfo
May Jujubeesbe kept in their own leave /, or effe they may be cat of with their boughs and fufpended. Thus alfo
May the Myrtle and its Berries be preferved, cither in a dofe veffel, or in Lees of Oyl. Thus alfo may I j
Quince-pears be long kept in their own leaves, and Tfjfts in their leaves, but the leaves muft
be dry, Wheat may be kept in herbs, Tarentinus would have it impofed Upon dry Wormwood and Semper-vive ; but dry Qjiince leaves and fmall fand are better , which muft be layed in layers among the Grain. It is beft to cover the flore with Coniza, add after ten meafures of Grain, to lay another layer of Coniza till all be depofed j for thus the whole will not be onely free from putretude for many years, but keep its due weight*
Barley may be kept fafe in dry Bay-leaves, Dr^Grafs with Mint mixed. with Bran, preferve Barley fpecial well. Some bray cummin and fait together , and make them into dry Mattes for the prefer vadon of Barley.
Chap. XIV. How fruits may be mixed with many thtngsfor their better prefervttt'en.
ANd now that we may not further protract our fptech , we (hall from ancient Examples fhew how fruits by immerfion into feveral things, may be long kept from putretude : and firft
Orenges in Barley putrefie not.
But if yon lay them on hot Barky-bread, they putrefie quickly. PaUadius faith,
That Quinces laid in Millet- feed) endure long, for he thinks that Millet-feed corrupts not in many years, and fo what is repo- fedin it cannot fpeedily putrefie. Democrittu faith, Barley is better, being dry * boc always provided that theyl>e not laid near tedder and fugacious fruits*
X z fot
E|# Natural Magick. 2?w^ ^
for they will vitiate them by their acidfapour, and putrefie grapes if they be neat them.
apples may be alfo kept in the fame feed,
As PlinyUot mind. But Apttleins faith a heap of Barley is better. Butyoumuft always mind to repofe each kind in its proper continent and place, becaufe if di- vers kinds be occluded together, they vitiate fooner : wherefore the wine that is ex- prcfledout of feveral kinds of grapes, is not fo fiim as the fimple and fincere.
,JU*
Tears will keep amongfl corn, For as Palladim faith, The Siccity thereof is notably prefervativc.
Mnjhrooms may be k£pt t» filtllet-Jeed. The Vefuvians alfo keep them in dry fand , till new ones come.
Pomegranates may be kspt lay in Wheat,
if they be firft dipped into hot waters , then reconded in Wheat , till they become rugous. Varro and Cats wonld have them put in a heap of fand for preservation.. T>ydimut faith,
'That Grapes may be kept well and long,
lx 30 tsn£rc j oifcns , Lihv a omi asii .a'O nth mx'-:,;. -zt\ arii {'/>:_» HiBawli if they be fufpended in a Garner , for the duft that riles up of the corn when moved, caufes long duration in grapes.
How Corn may be long pTeferved, ( alls 10
Tarentiniu faith, The afliesef Oaks ; others dry Beat** dung, fhrwed on corn pre- ferve it j but fmall fand fu ja&ed with Lees of Oyl is better, for this corrupts all ver- mine and keeps the corn more denfe and folid. Perfrigerated Argil is beli of all, for it will keep corn thirty or forty years from corruption, you may let it through a ftrait feive when you ufe it.
Tulfe will keep long, if they be fprinkled with vinegar mixed with the juice of Lafer.
r.. rcsauw 3%©rfw ?aIi inn/ i • L)^.o 'pr> jgi • isitfoO toiivai '
Chap. XV.
How other things may be pre ferved from putrefaBiont
IK^Efhallhere recite what other things, though vile, maybe preferved, andfo make way for further inquificions.
Quick: plverwillpreferve all things from ptttretude. As fruits and the like , for we have often put fruits into a fit veflel , and. caft quick- filvcr upon them, and fo preferved them long and well.
Flefh hanged on a Brafen-xail will keep long,
For Brafs is foftyptical and exiccative, that the fiefli it panes thorow putrefies nor. . ,j Widl Jr\
How a dead Carcafe may be preferved*
Firft let the fide of the Body be opened, and the Carcafe exenterated ; let the Skull be opened and the brains taken out , let the papills be fubftraaed , as alfo the privi- ties with the pith of the Back-bone , then hang up the Body by the feet for three or four hours, thenwafhh with a fpung dipped in vinegar zvda^na vita , then let it dry, which done, ftrew it with nnqnenched Lime, Alome and Salt; let it bang fo two days in the fmoak of Myrrhe , Bay , Rofemary , and Cyrre's in a dry and openptoce. Then make a mixture of nnquenched Lime five pound, of burnt
Alcme
Of increaftng of Houfhold-flufe. i^t
Alomc one pound, good Salt two pound , of Aloes and Myrrhe half a pound > of Aloes- wood half a pound , of the Oyl of Spicknard three onces , of the powder of Rofemary-flowers five, of burnt Green-brafs and Calcanthum two , of the ben he- riick four, of theduftof Cyprefs half a pound , of dryed Saffron one once, of the feeds of Coloquintida three and a half , of Antimony beaten to powder one and an half, of the afhes of Wine-lees five and a half, of Musk half a dragm, of Amber two. Let all be diligently brayed and mixed together , and ftrewed upon the Body which muft be for three days together ftrongly rubbed , in an open and dry place* This alfo we admonifh, that in fat Bodies the fat of the Abdomen, Buttocks, Hips, Mufcles of the Leggs, thighs ; and all other places muft be firft abttra&ed.
Things may be alfo preferred by Balfom. But feeing we can compafs no true Balfom 5 or if there be any, it is exceeding deaf we are glad to make artificial Balfoms , as we Hull fhew in due place*
Chap. XVI. How divers forts of Bread may be made*
IX^E have fpoken of preferving fruits and other things: It remains to dhew how wemayufe thofe we have kept. Amongft thetett, we ftull teach you con- cerning thofe things that are moft neceffary fordaylyufe, as for many kinds of Bread, Wine, Vinegar, andOyls; that not onelythe Houfholder may provide for his family with fmall coft : but when provifion is dear , he may provide for him- feif with imail pains in Mountains and Defarts , of all thofe things almoft we have fpoken of. But we will begin with Bread , and fee what our fore-fathets ufed in cafe of neceflity. I fliall let pafs thofe common things , as Spilt, and Bean-corn , Amel-corn, Typh-wheat, Panick, Sefamum j being all well known. But firft