163129Century VII.
often cut;
and ſo much digged and dreſſed, that their Sap ſpendeth into the
Grapes, and ſo the Stalk cannot increaſe much in bulk. The Wood of Vines
is very durable, without rotting. And that which is ſtrange, though no Tree
hath the Twigs, while they are green, ſo brittle, yet the Wood dried is ex-
tream tough, and was uſed by the Captains of Armies amongſt the Romans
for their Cudgels.
Grapes, and ſo the Stalk cannot increaſe much in bulk. The Wood of Vines
is very durable, without rotting. And that which is ſtrange, though no Tree
hath the Twigs, while they are green, ſo brittle, yet the Wood dried is ex-
tream tough, and was uſed by the Captains of Armies amongſt the Romans
for their Cudgels.
It is reported, That in ſome places, Vines are ſuffered to grow like
11623. Herbs ſpreding upon the Ground, and that the Grapes of thoſe Vines are
very great. It were good to maketryal, whether Plants that uſe to be born
up by props, will putforth greater Leaves, and greater Fruits, if they be laid
along the Ground; as Hops, Ivy, Woodbine, & c.
11623. Herbs ſpreding upon the Ground, and that the Grapes of thoſe Vines are
very great. It were good to maketryal, whether Plants that uſe to be born
up by props, will putforth greater Leaves, and greater Fruits, if they be laid
along the Ground; as Hops, Ivy, Woodbine, & c.
Quinces or Apples, &
c.
if you will keep them long, drown them in Honey;
22624. but becauſe Honey (perhaps) will give them a taſte over-luſhious, it were
good to make tryal in Powder oſ Sugar, or in Syrrup of Wine onely boiled
to height. Both theſe would likewife be tried in Orenges, Lemmons, and
Pomegranates; for the Powder of Sugar, and Syrrup of Wine, will ſerve
for times more than once.
22624. but becauſe Honey (perhaps) will give them a taſte over-luſhious, it were
good to make tryal in Powder oſ Sugar, or in Syrrup of Wine onely boiled
to height. Both theſe would likewife be tried in Orenges, Lemmons, and
Pomegranates; for the Powder of Sugar, and Syrrup of Wine, will ſerve
for times more than once.
The Conſervation of Fruit would be alſo tried in Veſſels, filled with fine
33625. Sand, or with Powder of Chalk, or in Meal and Flower, or in Duſt of
Oak-wood, or in Mill.
33625. Sand, or with Powder of Chalk, or in Meal and Flower, or in Duſt of
Oak-wood, or in Mill.
Such Fruits as you appoint for long keeping, you muſt gather before
44626. they be full ripe, and in a fair and dry day, towards Noon; and when the
Wind bloweth not South, and when the Moon is under the Earth, and in
decreaſe.
44626. they be full ripe, and in a fair and dry day, towards Noon; and when the
Wind bloweth not South, and when the Moon is under the Earth, and in
decreaſe.
Take Grapes, and hang them in an empty Veſſel, well ſtopped;
and ſet
55627. the Veſſel not in a Cellar, but in ſome dry place, and it is ſaid, they will laſt
long. But it is reported by ſome, they will keep better in a Veſſel half full
of Wine, ſo that the Grapes touch not the Wine.
55627. the Veſſel not in a Cellar, but in ſome dry place, and it is ſaid, they will laſt
long. But it is reported by ſome, they will keep better in a Veſſel half full
of Wine, ſo that the Grapes touch not the Wine.
It is reported, that the preſerving of the Stalk, helpeth to preſerve the
66628. Grape; eſpecially, if the Stalk be put into the Pith of Elder, the Elder not
touching the Fruit.
66628. Grape; eſpecially, if the Stalk be put into the Pith of Elder, the Elder not
touching the Fruit.
It is reported by ſome of the Ancients, that Fruit put into Bottles, and
77629. the Bottles let down into Wells under water, will keep long.
77629. the Bottles let down into Wells under water, will keep long.
Of Herbs and Plants, ſome are good to eat Raw;
as Lettuce, Endive,
88630. Purſlane, Tarragon, Creſſes, Cucumbers, Musk-Melons, Radiſh, & c. Others
onely after they are boiled, or have paſſed the Fire; as Parſley, Clary, Sage,
Parſnips, Turnips, Aſparagus, Artichoaks, (though they alſo beingyoung
are eaten raw.) But a number of Herbs are not eſculent at all; as Worm-
wood, Graſs, Green-Corn, Centory, Hyſſope, Lavender, Balm, & c. The
cauſes are, for that the Herbs that are not eſculent, do want the two taſtes,
in which nouriſhmentreſteth; which are fat and ſweet, and have (contrari-
wiſe) bitter and over-ſtrong taſtes, or a juyce ſo crude, as cannot be ripened
to the degree of Nouriſhment, Herbs, and Plants, that are Eſculent raw, have
fatneſs, or ſweetneſs (as all Eſculent Fruits) ſuch are Onions, Lettuce, & c. But
then it muſt be ſuch a fatneſs (for as for ſweet things, they are in effect al-
ways eſculent) as is not over-groſs, as loading of the Stomack; for Parſnips
and Leeks have fatneſs; but it is too groſs and heavy without boiling. It
muſt be alſo in a ſubſtance ſomewhattender; for we ſee Wheat, Barley, Arti-
choaks, are no good Nouriſhment, till they have paſſed the Fire; but the
Fire doth ripen, and maketh them ſoft and tender, and ſo they become
eſculent. As for Raddiſh, and Tarragon, and the like, they are for Condi-
ments, and not for Nouriſhment; and even ſome of thoſe Herbs, which
88630. Purſlane, Tarragon, Creſſes, Cucumbers, Musk-Melons, Radiſh, & c. Others
onely after they are boiled, or have paſſed the Fire; as Parſley, Clary, Sage,
Parſnips, Turnips, Aſparagus, Artichoaks, (though they alſo beingyoung
are eaten raw.) But a number of Herbs are not eſculent at all; as Worm-
wood, Graſs, Green-Corn, Centory, Hyſſope, Lavender, Balm, & c. The
cauſes are, for that the Herbs that are not eſculent, do want the two taſtes,
in which nouriſhmentreſteth; which are fat and ſweet, and have (contrari-
wiſe) bitter and over-ſtrong taſtes, or a juyce ſo crude, as cannot be ripened
to the degree of Nouriſhment, Herbs, and Plants, that are Eſculent raw, have
fatneſs, or ſweetneſs (as all Eſculent Fruits) ſuch are Onions, Lettuce, & c. But
then it muſt be ſuch a fatneſs (for as for ſweet things, they are in effect al-
ways eſculent) as is not over-groſs, as loading of the Stomack; for Parſnips
and Leeks have fatneſs; but it is too groſs and heavy without boiling. It
muſt be alſo in a ſubſtance ſomewhattender; for we ſee Wheat, Barley, Arti-
choaks, are no good Nouriſhment, till they have paſſed the Fire; but the
Fire doth ripen, and maketh them ſoft and tender, and ſo they become
eſculent. As for Raddiſh, and Tarragon, and the like, they are for Condi-
ments, and not for Nouriſhment; and even ſome of thoſe Herbs, which