Century Vi Il. 
oftencut; and fomuchdigged and dreffed, that their Sap {pendethinto the) 
Grapes, and fo the Stalk cannotincreafe much in bulk.. The Wood of Vines 
is very durable, withoutrotting. And that which is ftrange, thoughno Tree 
hath che Twigs, while they aregreen, fobrittle, yet rie Wood dried is ex- | 
"| tream rough; and was ufed by the Captains of Armies:amorgftrhe Romans 
| for their Cudeels. ' 7 4: 
| ©. Ie is reported, That in fome places; Vines: are fuffered to grow like 
| Herbs fprejing upon the Ground, and: that the Grapes of thofe Vines are 
very great. It were goodtomaketryal, whether Plants that ufeto be born 
| up by props, will putforth greater Leaves, and greaterFruits if they belaid 
along the Ground ; as Hops, Ivy, Woodbine, &c. ood i" 
—— Quincesor Apples crc.if youwill keep them long,’drown them in Honey; 
| but becaufe Honey (perhaps) will give them a tafte over-lufhious, it were 
good to make tryalin Powder of Sugar, :or in Syrrup of Wine onely boiled 
to height. Both thefe would likewife be tried in Orenges, Lemmons, and 
| Pomegranates ; forthe Powder of Sugar, and Syrrupof Winc, will ferve. 
| for times more than once. 7 ' 
|. The Gonfervation of Frait would be alfotried in Veflels, filled with fine 
Sand, or with Powder of Chalk, or in Meal and)Flower.. or in Duft of 
Oak-wood, or in Mill. , , a 
Such Fruits as you appoint for long keeping, ‘you mutt gather before 
{they be full ripe, and in afair and dryiday, towards.Noon ; and when the 
Wind bloweth not South, and whenthe Moon is under the Earth, and in 
| decreate. 
\} Take Grapes, and hang themin an empty Veffel, well topped; and fet 
the Veffel not in a Cellar, butin fomedry.places andit is faid, they will laft 
jlong. But itis reportedby fome, they willkeep better in a Veflel half full 
j}of Wine, fothatthe Grapestouchnorthe Wine. | ; ' 
|. Itisreported, thatthepreferving of the Stalk, helpeth to preferve the 
| Grape; efpecially, if the Stalk be put into the Pith of Elder, the Elder not | 
| touching the Fruit. | 
| the Bottles let down into Wells under water, will keep long. 
| Of Herbsand Plants, fome are geod to eatRaw; as Lettuce, Endive, 
Poty at Tarragon,Crefles, Cucumbers, Musk-Melons, Radith,éc.. Others 
onely after they are boiled, or have paffed the Fire ;_ as Parfley, Clary,Sage, | 
| Parfnips, Turnips, Afparagus, Artichoaks, (though they alfo being young 
are eatin raw.) But anumber of Herbs are not-efculent at all ;, as Worm- 
‘wood, Grafs Green-Corn, Centory, Hyflope, Lavender, Balm, &c. The 
| canfes arc, for thatthe Herbs that are not efculent, do want the two taltes, 
jin which nourifhmencrefteth; which are fat and fiveet, and have (contrari- 
wife) bitter and over-ftrong taftes, or ajuycelocrude, as cannot be ripened 
to the degree of Nourifhment, Herbs, and Plants, that are Efculent raw,haye 
fatnefs, or fiveetnefs (asallE{culent Fruits) fuch are Onions, Lettuce, &c. But 
| then it muft be fuch a fatnefs (for as for {weet things, theyare in effeé al- 
Ways efculent) asis not over-grofs,asloading of theStomack; for Parfnips 
jandLecks havefatnefs; but it is too grofs and heavy without boiling. It 
mutt be alfo in a fubftance fomewhat tender; for we fee Wheat,Barley, Arti~ 
\ choaks, areno good Nourifhment, till they have paffed the Fire; but the 
Fire ¢oth ripen, and maketh them foft and tender, and.fo they become 
not 
A ts wey ees * “ - . 
It isreported by fome of the —Ancients, that Fruit put into Bottles, and |. 
efeulent. As for Raddifh, and Tarragon, andthelike, they are for Condi- | 
| ments, and not for Nourifhment; and evenfome of thofe Herbs, which are | 
129 | 
623. 
624. 
627, 
628. 
625. 
