Cardano, Geronimo, Offenbarung der Natur und natürlicher dingen auch mancherley subtiler würckungen

Table of figures

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[111] Icoſa he dron.
[Figure 112]
[Figure 113]
[114] Gn@m@.
[115] a g h b e m n f c k l d 1
[116] g h b e m n f c k l d 2
[117] a k l m b e q r g f ſ t h c n o p d 3
[118] a g h b e m n f c k l d 4
[119] a k b e m g f n h c l d 5
[120] a b c d 1
[121] a b c e d 2
[122] a b c e d 3
[123] b d a e c
[124] a b 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48
[125] h c d a b g f e
[Figure 126]
[127] G E C D F B A
[128] G E D C B F A H
[129] A B E F C D G H
[130] a b c d
[Figure 131]
[132] A B C E D
[Figure 133]
[Figure 134]
[Figure 135]
[Figure 136]
[137] a e c b d f k g
[Figure 138]
[139] Acing u Metoy condy lus. Condy lus Procon dylus. Au @ u laris Acing Meta con@@yl@ Condylg Procõdy lus. Cingulg Solaris ANVV D A RIS Acing Metacõ dylus. Condylg Procõdy lus. @eneris. M E DI VS Acing. Metacõ dylus. Condylg Procondy lus IN DEX Veneris & genitalium linca. Thenar Menja. Manus. Cerebri linea Soror cerebralis Trianoulus. Hypothenar. Via lactea. Iecoraria. Soturnia. Vitę linca. Acing Meta condy lus. Condylg POL LLX Soror uitalis ſeu Martia. Stethos Carpus.
[140] a b c d
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          <p>
            <s xml:id="echoid-s28609" xml:space="preserve">
              <pb o="dccccv" file="0961" n="961" rhead="Subteilen ſachen."/>
            hirn zů ſammen gezogen/ darnoch alle feüchtigkeit wölliche inn dem hirn/
              <lb/>
            vnnd inn dem gantzen blüet iſt/ wirt von der werme durch die augen auß-
              <lb/>
            getrungen.</s>
            <s xml:id="echoid-s28610" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s28611" xml:space="preserve">Wölliche menſchen wol ſchmeckend die ſeind geſcheider vnnd geſchickter
              <lb/>
              <note position="right" xlink:label="note-0961-01" xlink:href="note-0961-01a" xml:space="preserve">Menſchen ge-
                <lb/>
              ruch.</note>
            weder andere. </s>
            <s xml:id="echoid-s28612" xml:space="preserve">dann es iſt ein anzeigung eines hitzigen vnnd trocknen hir-
              <lb/>
            nes/ wölliches von wegen der werme geſchwind ein zů bilden/ vnnd von we
              <lb/>
            gen der tröckne/ behaltet es alle ding wol.</s>
            <s xml:id="echoid-s28613" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s28614" xml:space="preserve">Vnder allen thieren entpfacht keines kein größeren wolluſt auß dem ge-
              <lb/>
            ruch dann der menſch/ ob geleich die bünd die blůmen ſchmecken/ ſo beluſti
              <lb/>
            get es ſie doch nit ſo hefftig.</s>
            <s xml:id="echoid-s28615" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s28616" xml:space="preserve">Wann man ſenff zů demm můß oder fleiſch wirffet/ machet es diſes ge-
              <lb/>
              <handwritten xlink:label="hd-0961-1" xlink:href="hd-0961-1a" number="50"/>
            ſchwind zů ſtucken ſieden. </s>
            <s xml:id="echoid-s28617" xml:space="preserve">Zů geleicher weyß gibt ein bratſpiß ſo auß weckhol
              <lb/>
            der holtz gemachet/ dem fleiſch vnd allem daß daran gebraten wirt/ ein lieb
              <lb/>
            lichen geſchmackt. </s>
            <s xml:id="echoid-s28618" xml:space="preserve">Vyl brauchen hültzene ſpiß für eyſene. </s>
            <s xml:id="echoid-s28619" xml:space="preserve">darumb můß man
              <lb/>
            acht haben auß was holtz ſie gemachet werden.</s>
            <s xml:id="echoid-s28620" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s28621" xml:space="preserve">Der eſſig wirt mit ſaltz gemachet/ vnd von einem jeden ſcharpffen ding/
              <lb/>
            das nit faulet. </s>
            <s xml:id="echoid-s28622" xml:space="preserve">Ich hab es mit pfäffer verſůcht/ es gibt großen gewün/ wañ
              <lb/>
            man den waſſer pfäffer o{der} Heydniſch wundkraut (als etlich meinẽ) behalt.</s>
            <s xml:id="echoid-s28623" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s28624" xml:space="preserve">Der eſſig wirt auch mit feüwr gemachet. </s>
            <s xml:id="echoid-s28625" xml:space="preserve">Dann wann das Siliquaſtrum
              <lb/>
              <note position="right" xlink:label="note-0961-02" xlink:href="note-0961-02a" xml:space="preserve">Eſſig zů ma-
                <lb/>
              chen.</note>
            oder Heidniſch wundkraut ſeüdet/ thůt man es mit eſſig vermiſchet/ an die
              <lb/>
            Sonnen/ ſo wirt es alles bald zů eſſig.</s>
            <s xml:id="echoid-s28626" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s28627" xml:space="preserve">Auff ein andere weiß mach ihn alſo. </s>
            <s xml:id="echoid-s28628" xml:space="preserve">Die thierlin/ maulbeer vnd brom
              <lb/>
            beer nimb weil ſie noch herb vnnd rauch ſeind/ dörr vnd ſtoß ſie/ vnnd mit
              <lb/>
            ſtarckem ſcharpffen eſſig mach täfelin darauß. </s>
            <s xml:id="echoid-s28629" xml:space="preserve">diſe täfelin wann ſie gedör-
              <lb/>
            ret/ machen von ſtundan den wein zů eſſig. </s>
            <s xml:id="echoid-s28630" xml:space="preserve">Die vrſach diſer allen iſt/ dz daß
              <lb/>
            feüwr vnd die Sonn die feißte feüchtigkeit verzeert/ darnoch wirt es ſaur/
              <lb/>
            dann die ſubſtantz iſt dünn. </s>
            <s xml:id="echoid-s28631" xml:space="preserve">Wann ſie aber dick iſt/ ſo wirt es zů erſten ſaltz/
              <lb/>
            darnoch bitter. </s>
            <s xml:id="echoid-s28632" xml:space="preserve">Aber diſe compoſition iſt ſaur/ in deren die werme verſchloſ
              <lb/>
            ſen iſt/ wölche alle feißte außtreibet.</s>
            <s xml:id="echoid-s28633" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s28634" xml:space="preserve">Alſo wirt auch der abgefallen wein gern zů eſſig. </s>
            <s xml:id="echoid-s28635" xml:space="preserve">den abgefallenen vnnd
              <lb/>
            verdorbnen wein ſeüdet man in einem geſchirr/ vnd verſchaumet jn fleiſſig
              <lb/>
            biß der drittheil einſeüdet. </s>
            <s xml:id="echoid-s28636" xml:space="preserve">darnach behalt man jn in den eſſig fäßlinen wie
              <lb/>
            der brauch iſt/ thůt dar zů welche eſſig machen/ als oben geſagt/ vnd über di
              <lb/>
            ſe ſtuck auch quendel. </s>
            <s xml:id="echoid-s28637" xml:space="preserve">diſes kraut iſt wol bekanndt/ es iſt räß vnd ſcharpff/
              <lb/>
            gar gůt eſſig zů machen. </s>
            <s xml:id="echoid-s28638" xml:space="preserve">Ein andere weyß.</s>
            <s xml:id="echoid-s28639" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s28640" xml:space="preserve">Nimb brombeer/ herbe thierlin die noch nit wol zeyttig ſeind/ vnd wilde
              <lb/>
            byren/ ſtoß ſie alle mit einandern/ vnd mit eſſig mach kleine zeltlin o{der} küch
              <lb/>
            lin darauß. </s>
            <s xml:id="echoid-s28641" xml:space="preserve">der eſſig den du darzů braucheſt můß gar ſcharpff ſein. </s>
            <s xml:id="echoid-s28642" xml:space="preserve">Die wil-
              <lb/>
            den byren dienend gar wol eſſig zů machen/ alſo daß ſie allein mitt waſſer
              <lb/>
            zů eſſig werdend. </s>
            <s xml:id="echoid-s28643" xml:space="preserve">Dann nitt allein der wein/ ſonder das waſſer wirt auch
              <lb/>
            zů eſſig/ wie Galenus lernet.</s>
            <s xml:id="echoid-s28644" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s28645" xml:space="preserve">Wann du gůten ſüſſen wein oder moſt durch das gantz jar wilt behaltẽ/
              <lb/>
              <note position="right" xlink:label="note-0961-03" xlink:href="note-0961-03a" xml:space="preserve">wie mã ſüſſen
                <lb/>
              moſt durch
                <lb/>
              das gantz iar
                <lb/>
              behalte.</note>
            ſo thůn ihm alſo. </s>
            <s xml:id="echoid-s28646" xml:space="preserve">Nimb ein geſchirr daß auſſen vnnd innen verbächt ſeye/
              <lb/>
            thůn darein dẽ moſt/ verſchleüß vñ mach es wol zů/ laß es darnoch ein gan
              <lb/>
            tzẽ monat in einẽ flieſſendẽ bach ligẽ/ ſo wirſtu durch dz gãtz jar ſüſſen moſt
              <lb/>
            habẽ/ wo er anderſt võ anfang ſüß gweſen iſt. </s>
            <s xml:id="echoid-s28647" xml:space="preserve">dã võ {der} werme deß bächs wirt
              <lb/>
            {der} wein hernoch erhaltẽ/ die kelte aber deß waſſers verſchaffet dz er nit gern
              <lb/>
            gißt vñ anget/ damit die ſüſſe daruõ kom̃. </s>
            <s xml:id="echoid-s28648" xml:space="preserve">Von {der} werme wirt {der} moſt zů wein
              <lb/>
            </s>
          </p>
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