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

Table of figures

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[Figure 131]
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[132] A B C E D
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[Figure 133]
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[Figure 134]
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[Figure 135]
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[Figure 136]
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[137] a e c b d f k g
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[Figure 138]
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[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.
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[140] a b c d
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[Figure 141]
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[Figure 142]
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[143] fum ad re ci pi en dũ ſpen Lig num per fo ra Gladuisſpendens. Populea uirgn pro medieta teex cori a@@. Radry cucu@ bite hu@ figur Vas Ierr. Ol@um mirrtyd Vas Æ@eũ. Vinum limbus @@neũ lintũ. Aqua limbus V@@ Vitr@@m Diſcus mundpictus Locus eminentior ſditarius ap@@s huir a@@. @p @ſ op Collis ſuper {qo} ſi@ ars. Planum Terra.
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[144] A B C F E D
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[145] B E C D A F
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[146] A D C B E
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[147] E D C B A
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[148] A T K R H Q V G P F O E N D M C L S B
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[Figure 149]
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[150] A C E D B
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[151] K H F E B D G A C I N M L P O
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[Figure 152]
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[153] D C A B
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[Figure 154]
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[155] A B D C E F H G T L N M O P R Q S T X V
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[156] H F B G D A E C
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[157] B A C
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[158] Milãt. Vitalot. Vah
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[Figure 159]
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          <p>
            <s xml:id="echoid-s5577" xml:space="preserve">
              <pb o="clxviij" file="0224" n="224" rhead="Von mancherley wunderbaren"/>
            wenig/ ein gantz iar behalten hat. </s>
            <s xml:id="echoid-s5578" xml:space="preserve">doch (wie etwan vorgmeldet) můß mã die
              <lb/>
            fleiſſig vß leſen. </s>
            <s xml:id="echoid-s5579" xml:space="preserve">darzů iſt ein ding etwan mehr dẽ einen dann dẽ andern nütz.
              <lb/>
            </s>
            <s xml:id="echoid-s5580" xml:space="preserve">das honig/ eſſig/ ſaltz/ vnnd gebrent wein/ machen ein ſtarcken geſchmack. </s>
            <s xml:id="echoid-s5581" xml:space="preserve">
              <lb/>
            Das ſaltz vnnd honig gibt kein geruch. </s>
            <s xml:id="echoid-s5582" xml:space="preserve">der brent wein gibt ein ſterckern ge-
              <lb/>
            ruch dann der eſſig/ vnnd verbrent die ſubſtantz. </s>
            <s xml:id="echoid-s5583" xml:space="preserve">Das öl gibt denen dingen
              <lb/>
            ſo man allein gekochet iſſet/ ein kleine nutzbarkeit/ als den würſten. </s>
            <s xml:id="echoid-s5584" xml:space="preserve">deßge-
              <lb/>
            leichenn wann es hineinſch lieffet/ ſo man es allgemach anſtreichet/ wie an
              <lb/>
            dem käß/ wölchen es auch nitt ein klein angenem machet. </s>
            <s xml:id="echoid-s5585" xml:space="preserve">Das bech gibt ein
              <lb/>
            ſtarcken geruch vnd wenig geſchmack.</s>
            <s xml:id="echoid-s5586" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s5587" xml:space="preserve">Die fiſch magſt du alſo wol erhalten. </s>
            <s xml:id="echoid-s5588" xml:space="preserve">du ſolt ſie mit öl ein wenig/ vnd nit
              <lb/>
              <note position="left" xlink:label="note-0224-01" xlink:href="note-0224-01a" xml:space="preserve">Fiſch ein zů
                <lb/>
              ſaltzen.</note>
            vollkommenlich röſten. </s>
            <s xml:id="echoid-s5589" xml:space="preserve">demnach ſolt du ſie mitt ſaltz beſprengen/ doch daß
              <lb/>
            ſie nitt gar geſaltzen ſeyend/ auch nitt vngeſchmackt/ darnach wann ſie er-
              <lb/>
            trocknen/ lorbaum vnd myrten bletter darzwiſchen legen vnnd in den trog
              <lb/>
            behalten. </s>
            <s xml:id="echoid-s5590" xml:space="preserve">Wann man ſie bratet/ weren ſie nitt man thü dañ gwürtz darzů/
              <lb/>
            wölche auch ein lieblichen geruch vnd geſchmack machet. </s>
            <s xml:id="echoid-s5591" xml:space="preserve">Der rauch machet
              <lb/>
            ein böſen geruch/ vnd verderbt auch zům theil den gſchmack/ dieweil er gar
              <lb/>
            kein geſchmack hatt. </s>
            <s xml:id="echoid-s5592" xml:space="preserve">Die blateren vnd ſchleüch die ältelen/ dieweil kein ge-
              <lb/>
            ruch hinein mag. </s>
            <s xml:id="echoid-s5593" xml:space="preserve">ſolliches iſt der faulung auch ſchier geleich/ darumb ſeind
              <lb/>
            ſie nitt faſt nutz/ dann allein den früchten/ ſo herte rinden haben/ wie dann
              <lb/>
            auch den Granat öpffeln. </s>
            <s xml:id="echoid-s5594" xml:space="preserve">Der kalch/ alat/ vnnd äſchen dröcknen mehr dañ
              <lb/>
            ſie erhalten. </s>
            <s xml:id="echoid-s5595" xml:space="preserve">der kalch verbrennet auch etwas mehr. </s>
            <s xml:id="echoid-s5596" xml:space="preserve">Das wachs aber erhalt
              <lb/>
            der artzneyen krafft mehr dann andere ding/ dañ es verhindert den lufft/
              <lb/>
            vnd feüchtet zimlichen. </s>
            <s xml:id="echoid-s5597" xml:space="preserve">Es iſt gewüß daß man die Rheübarbara nitt ande
              <lb/>
            reſt baß erhalten mag/ auch biß inn die xx. </s>
            <s xml:id="echoid-s5598" xml:space="preserve">jar. </s>
            <s xml:id="echoid-s5599" xml:space="preserve">Das weiß wachs gibt einem
              <lb/>
            ding kein anderen geruch.</s>
            <s xml:id="echoid-s5600" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s5601" xml:space="preserve">Danritt die hennen vnd andere dergleichen vögel die treübel nitt verwü
              <lb/>
            ſten/ gib jhnen wilde räben beer zů eſſen. </s>
            <s xml:id="echoid-s5602" xml:space="preserve">dann es beſchicht jhnen auß dem/
              <lb/>
            faſt wie den menſchen/ ſo ſaure frücht geeſſen/ nãlich daß jhnen die zän ver-
              <lb/>
            ſtaunen. </s>
            <s xml:id="echoid-s5603" xml:space="preserve">wañ du aber mitt geſtoßenen ſpreüweren/ darzů mitt ſparten vnd
              <lb/>
            bintzkraut/ ſo mit leim vñ öltrůſen wol vn{der} einandern gmiſchet ſeind/ den
              <lb/>
            boden in der ſcheüren oder kornkaſten ſtreüwen würſt/ ſollend im die kefen
              <lb/>
            nicht ſchaden/ nach die ameyſſen etwas abtragen/ ſon{der} das korn wirt ſteyf
              <lb/>
              <handwritten xlink:label="hd-0224-1" xlink:href="hd-0224-1a" number="12"/>
            fer vnnd herter lange zeytt beleiben mögen. </s>
            <s xml:id="echoid-s5604" xml:space="preserve">In ſumma es habend die al-
              <lb/>
            ten Römer/ wölche treffenlichen fleiß auff das bauren werck gelegt/ nicht
              <lb/>
            beſſers erfunden alle ding zů erhaleen dann die öltrůſen. </s>
            <s xml:id="echoid-s5605" xml:space="preserve">alſo mag man die
              <lb/>
            myrten beer mitt den ſtilen/ auch die feigen äſtlin mitt den blettern/ ſo inn
              <lb/>
            büſchelin zů ſamen gebundẽ ſeind/ vnd in öltrůſen gelegt/ lange zeytt grün
              <lb/>
            behalten/ doch můß man das geſchirr wol mitt gyps vermachen.
              <lb/>
            </s>
            <s xml:id="echoid-s5606" xml:space="preserve">dergleichen beyſſer vnd machet man alles ein/ wölches
              <lb/>
            man lieber/ allein zů beſchauwen/ dann zů
              <lb/>
            eſſen willens iſt.</s>
            <s xml:id="echoid-s5607" xml:space="preserve"/>
          </p>
        </div>
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