Bacon, Francis
,
Sylva sylvarum : or, a natural history in ten centuries
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108
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142
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Natural Hiſtory;
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ceived, that the keeping of the Sun from the Fruit, may hurt it: </
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<
s
xml:id
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echoid-s4635
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xml:space
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">But there
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isordinary experience of Fruit that gro weth covered. </
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<
s
xml:id
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echoid-s4636
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xml:space
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preserve
">Quare alſo, whether
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ſome ſmall holes may not be made in the Wood to let in the Sun. </
s
>
<
s
xml:id
="
echoid-s4637
"
xml:space
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preserve
">And note,
<
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that it were beſt to make the Moulds partible, glued, or cemented together,
<
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that you may open them when you take out the Fruit.</
s
>
<
s
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="
echoid-s4638
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</
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<
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<
s
xml:id
="
echoid-s4639
"
xml:space
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preserve
">It is a curioſity to have Inſeriptions or Engravings, in Fruit or Trees. </
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<
s
xml:id
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echoid-s4640
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xml:space
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">This
<
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<
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xlink:label
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xml:space
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">503.</
note
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is eafily performed, by writing with a Needle, or Bodkin, or Knife, or the like,
<
lb
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when the Fruit or Trees are young; </
s
>
<
s
xml:id
="
echoid-s4641
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xml:space
="
preserve
">for as they grow, ſo the Letters will
<
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grow more large, and graphical.</
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<
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xml:space
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</
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</
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<
head
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style
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">--Teneriſque meos incidere Amores
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Arboribus, creſcent illæ, creſcetis Amores.</
head
>
<
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<
s
xml:id
="
echoid-s4643
"
xml:space
="
preserve
">You may have Trees apparelled with Flowers or Herbs by boring holes
<
lb
/>
<
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xlink:label
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note-0142-02
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xlink:href
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">504.</
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in the Bodies of them, and putting into them Earth holpen with Muck, and
<
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ſetting Seeds or Slips, of Violets, Stra wberries Wilde Time, Camomil, and ſuch
<
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like in the Earth, wherein they do but grow in the Tree, as they do in Pots,
<
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though (perhaps) with ſome feeding from the Trees. </
s
>
<
s
xml:id
="
echoid-s4644
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xml:space
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">As it would be tryed
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alſo with Shoots of Vines, and Roots of Red-Roſes; </
s
>
<
s
xml:id
="
echoid-s4645
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xml:space
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preserve
">for it may be they being
<
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of a more Ligneous Nature, will incorporate with the Tree it ſelf.</
s
>
<
s
xml:id
="
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xml:space
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"/>
</
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>
<
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>
<
s
xml:id
="
echoid-s4647
"
xml:space
="
preserve
">It is an ordinary curioſity to form Trees and Shrubs (as Roſemary, Juni-
<
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<
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position
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xlink:label
="
note-0142-03
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xml:space
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">505.</
note
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per, and the like) into ſundry ſhapes; </
s
>
<
s
xml:id
="
echoid-s4648
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xml:space
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preserve
">which is done by moulding them
<
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within, and cutting them without. </
s
>
<
s
xml:id
="
echoid-s4649
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xml:space
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">But they are but lame things, being
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too ſmall to keep Figure; </
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>
<
s
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xml:space
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">great Caſtles made of Trees upon Frames of
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Timber, with Turrets and Arches, were anciently matters of magnifi-
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cence.</
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<
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</
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<
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<
s
xml:id
="
echoid-s4652
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xml:space
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">Amongſt curioſities, I ſhall place Colouration, though it be ſome what
<
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<
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xml:space
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">506.</
note
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better; </
s
>
<
s
xml:id
="
echoid-s4653
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xml:space
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">for Beauty in Flowers is their pre-eminence. </
s
>
<
s
xml:id
="
echoid-s4654
"
xml:space
="
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">It is obſerved by ſome,
<
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that Gilly-Flowers, Sweet-Williams, Violess, that are coloured, if they be neg-
<
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lected, and neither Watered, nor new Moulded, nor Tranſplanted, will
<
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turn White. </
s
>
<
s
xml:id
="
echoid-s4655
"
xml:space
="
preserve
">And it is probable, that the White, with much culture, may
<
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turn coloured, for this is certain, That the white colour cometh oſ ſcarcity
<
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of Nouriſhment; </
s
>
<
s
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="
echoid-s4656
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xml:space
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">except in Flowers that are onely white, and admit no
<
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other colours.</
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>
<
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="
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</
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<
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<
s
xml:id
="
echoid-s4658
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xml:space
="
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">It is good therefore to ſee what Natures do accompany what colours;
<
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</
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<
s
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xml:space
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<
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xlink:label
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note-0142-05
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xml:space
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">507.</
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>
for by that you ſhall have light, how to induce colours, by producing
<
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thoſe Natures. </
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>
<
s
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echoid-s4660
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xml:space
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">Whites are more inodorate (for the moſt part) than Flowers
<
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of the ſame kinde coloured; </
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>
<
s
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xml:space
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">as is found in ſingle White Violets, White
<
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Roſes, White Gilly-Flowers, White Stock Gilly-Flowers, &</
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s
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">c. </
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<
s
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">We finde al-
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ſo, that Bloſſoms of Trees that are White, are commonly inodorate; </
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<
s
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xml:space
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">as
<
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Cherries, Pears, Plums, whereas thoſe of Apples, Crabs, Almonds, and
<
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Peaches, are bluſhy, and ſmell ſweet. </
s
>
<
s
xml:id
="
echoid-s4665
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xml:space
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">The cauſe is, for that the ſubſtance
<
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that maketh the Flower, is of the thinneſt and fineſt of the Plant; </
s
>
<
s
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="
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xml:space
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">which alſo
<
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maketh Flowers to be of ſo dainty Colours. </
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>
<
s
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xml:space
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">And if it be too ſparing and
<
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thin, it attaineth no ſtrength of odor, except it be in ſuch Plants as are
<
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very ſucculent; </
s
>
<
s
xml:id
="
echoid-s4668
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xml:space
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">whereby they need rather to be ſcanted in their nouriſh-
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ment, than repleniſhed, to have them ſweet. </
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>
<
s
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xml:space
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">As we ſee in White Satyrion,
<
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which is of a dainty ſmell; </
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>
<
s
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xml:space
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">and in Bean-flowers, &</
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>
<
s
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="
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">c. </
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>
<
s
xml:id
="
echoid-s4672
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xml:space
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">And again, if the
<
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Plant be of Nature to put forth White Flowers onely, and thoſe not thin or
<
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dry, they are commonly of rank and fulſome ſmell; </
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>
<
s
xml:id
="
echoid-s4673
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xml:space
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">as May-Flowers and
<
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White Lillies.</
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>
<
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</
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<
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<
s
xml:id
="
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xml:space
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">Contrariwiſe, in Berries, the White is commonly more delicate and
<
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<
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">508.</
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>
ſweet in taſte, than the Coloured; </
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<
s
xml:id
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xml:space
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">as we ſee in white Grapes, in white
<
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Raſpes, in white Strawberries, in white Currans, &</
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<
s
xml:id
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">c. </
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<
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xml:space
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