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CHAPTER V. 



0/ /iarkt, 



1. fiarks, which physidans use in medicine, are of these 

 ■orta : of fruits, of roots, of boughs. 



2. The barks of fruits are to be taken when the fruit is fall 

 ripe, as oranges, lemons, &c but because I have nothing to 

 do with exotics here, I pass them without any more words. 



3w The barks of trees are best gathered in the spring, if of 

 oak or such great trees ; because then they come easier off, 

 and so you may dry them if you please ; but indeed the best 

 way is to gather all barks only for present use. 



4. As for the bark of roots, 'tis thus to be gotten : Take 

 the roots of such herbs as have a pith in them, as parsley, 

 fennel, &c. slit them in the middle, and when you have taken 

 out the pith, which you may easily do, that which remains 

 is called, though improperly, the bftrV, and indeed is only 

 to be used. 



CHAPTER VL 



0/ Juices, 



1. Juices are to be pressed out of herbs when they are 

 ▼oung and tender, out of some stalks, and tender tops of 

 herbs and plants, and also out of some flowers. 



2. Having gathered the herb, if you will preserve the juice 

 of it when it is very dry (for otherwise the juice will not be 

 •rorth a button) bruise it well in a stone mortar with a wooden 

 pestle, then having put it into a canvass bag, the herb I mean, 

 not the mortar, for that will give but little juice, press it 

 bard in a press, then take the juice and clarify it. 



3. The manner of clarifying it is this : Put it into a pip- 

 kin or skillet, or some such thing, and set it over the nre ; 

 and when the scum ariseth take it off; let it stand over the 

 fire till no more scum arise ; when you have your juice clari» 

 fled, cast away the scum as a thing of no use. 



4. When you have thus clarified it, you have two ways to 

 preserve it all the year. 



1st. When it is cold put it into a glass, and put so much 

 oil on it as will cover it to the thickness of two fingers ; the 

 oil will swim at the top, and so keep the air irom coming to 

 putrify it. When you intend to use it, pour it into a por- 

 ringer, and if any oil come out with it, you may easily sldm 

 it off with a spoon, and put the juice you use not into the 

 glass again, it will quickly sink under the oil 



2nd. The second way is a little more difficult, and the 

 juice of fruits is usually ; reserved thii way. When you 



