306 S Y L V A BOOK n 



some running stream of water, as long as you perceive 

 the least ordure or motes in it, and so reserve it in 

 some earthen-pot, to purge and ferment, scumming 

 it as often as any thing arises for four or five days, 

 and when no more filth comes, change it into a fresh 

 vessel of earth, and reserve it for use, thus : Take 

 what quantity you please of it, and in an earthen 

 pipkin, add a third part of capons or goose-grease to 

 it, well clarified ; or oyl of walnuts, which is better : 

 Incorporate these on a gentle fire, continually stirring 

 it 'till it be cold, and thus your composition is finish'd. 

 But to prevent frosts (which in severe weather will 

 sometimes invade it on the rods) take a quarter of as 

 much oyl of petroleum, as you do of grease, and no 

 cold whatever will congeal it. The Italians make 

 their vischio of the berries of the misselto of trees, 

 (and indeed it is from this it is said of the thrush, 

 exitium mum cacat^ that bird being so exceeding 

 devourers of them) treated much after the same man- 

 ner ; but then they mix it with nut-oyl, an ounce to 

 a pound of lime, and taking it from the fire, add half 

 an ounce of turpentine, which qualifies it also for the 

 water. Great quantities of bird-lime are brought to 

 us out of Turky, and from Damascus, which some 

 conceive to be made of sebestens y finding sometimes 

 the kernels : This lime is of a greener colour, subject 

 to frosts, and impatient of wet, nor will last above a 

 year or two good : Another sort comes also out of 

 Syria, of a yellow hue ; likewise from Spain, whiter 

 than the rest, which will resist the water, but is of 

 an ill scent. I have been told that the cortex of our 

 lantana^ or wayfaring shrub, will make as good bird- 

 lime as the best. But let these suffice, being more 

 than as yet any one has publish'd. The superior leaves 



