Chap. 43. linglijh 'Herhs- 



61 



Barly, wrhnin a/,y mc^nins, ground JwrJl ■'"10 -1^ 

 pound! ofxohich they added mWct-itei. in Ponder V\]. 



Mem all t'oJelLr""!}/. 'oalen 

 Made of Vrejh Barly not full cut ripe or hardned 

 and before the Beard rwy white, or quite dry, and 

 then indifferently parched, and reduced to Hoicci 

 Polenta inftead of Bread; and the Cypriote th( 

 they had Wheat growing with them, yet moftly ea 

 this. It drys and aftringes more than Barly it fel 

 binding the Belly and ftopping fluxes, being drun 



Throat or Lung's. It was often eaten mixed with 



XVII. Maza. This is only Polenta, or the 

 kind of Liquor , as every one liked bell : fome 

 with fweecV;;?^, fome with W,ne znl oh, and 

 ley, as He/ychius, Hhpo- 

 : but G^/f» lavs that TWcz^^, 



ishardof Digeltion, and g 

 well moiftned with Water, 

 sxd Honey ^\io IS 

 off. 

 XVm. Ptifan 



making of it is thus, Take the bell Barly, / 



w Water four Hour, or more, then put /t 



courfe Bag, and beat it with a Mallet or wooden 

 Peftle till the Husks come off which take away by wajh- 

 ing, dry ittn the Sun, and keep it for ufe. Take of 

 thiT hulled Barly what you pleafe, and boile it ma 



Ptifan, which ought to be moderately liquid. ^This 

 Bowels, nor fwell's or fills them with Wind, for 

 the Windy part is vanifhed by boiling : it clogs not 

 die^Breft or Stomach, but by its Lubricity it eafily 

 moiftning quality •, and tor theie properties fake, it 

 is profitable both for fick and well: "Thus Hippocra- 

 tes and Galen. But Dto/corides further adds, T hai 

 more nouriftiment than Polenta, is good'againf 

 Exulcerations, and to help thehoarfnels and Rough- 

 nefs of the Throat. This was the Pti/an of the 

 Ancients: but the Phificians in our Times make 

 it thus, Take huled Biily, commonly called Fiench 

 Barly, boil it in Water till it be f oft or broken, th 

 teat It in a Mortar, and ft rain it, to which ac 

 blanched Almonds, Melon and Citrul Seeds, beati 

 to a Pulp, and then mixt together. This is the 

 ufual Ptijan, or Barly MUk. Pt fan Brink is thi 

 and then in a fecond Water, but'folmhing lefs 'tL 

 in the former Recipe, ftrain away the Water from t) 

 Barly, and to iij. quarts of this Water, add Raid 



ounces. Liquorice bruiJbdrounce,Jweet Tenndfeel 

 ii]. drams, Comndet feeds j. dram and half Maiden 



fater '"h"'^"n '""^J'""r''^"V^'>fj!"M°'*''i °r 



good againft Coughs, Colds, 



gooa agamit Lougns, coids, HOarlnefs, fiiortnefs 

 of Breath, difficulty of Breathing, obftruaions of 

 the Lungs, coftivenefs of the Bowells, and alfo 

 tor weak and Cofumptive Bodies. ' 



whidi Sld\£'^'''-"' ' ''^'^^"^'^^'"i'I'brI-i" hglt 

 rhiefij of- LtemS'n? Bdng im^meJSv'"Uv'd 

 and^fothe frS^'^'' '' Feft"tly takes out the Fire, 



ftren thl^^ °'' ^'"'P^''^'?''' bXr'anj''ui|j;l'd 'ft 



XX. TheEtcesor bottom of I'r B-rch cjllc? 

 by fome. Emptyings. They y.cld „ Spun iyJijiUlj. 

 degree of Subtilty and purity-, and may ilrve for all 

 the fame intentions the pther will fervefor, whether 

 Chymical or Pharmaceutical : And tht:ixces or &/- 



fbr which we have preicribed the Tcft in the^for- 

 mer Sedtion to be applyed. But this is not fo good 

 for the fermentation of Wotts, as left is, becaufa 

 It will fcarcely work at all and if it do« it is fo 

 meinly and weakly that it makes rather a Flat and 

 Infipid or dead kind of Liquor , than any thing 

 which hasbrisknefs and Life: But it may be re- 

 newed, by addmga little fower Leaven to It, diffolvcd 

 in a little of ft rang or Jweet Wort, mixing them well 

 Zftime"^ '''^'^'"^ '^"" '" ' '"''■'^f'''''^ »^^ 

 "xxfTheR 

 CKxo TufZine-^andt 



XXIL The Meal \r Flower. The Ancients of 

 old, made of it Bread, 2. Kings 4. 42. John 6. 9, 



Ezek 4 xl "And'fo tliey ^are llm' ^\^o& 

 in all Nations, and in moft parts of this King- 

 dome, within thefe three or fourfcore years laft paft; 

 they made alfo of it a kind of boiled Bread or PuJ- 



whoUy difufed, unlefs amongft the pooreft of the 

 People. The Turks at this day make a kind of 

 ^rmk of the Meal or Plotter which they call 

 I)j/#/ ■. Thus, they take the Meal or ilower zd^tch 



fter which it ii made into fmall balls: thefc bails bJ- 



itfolf, and grofj hot, without the' help o/':ny%% 



