{| notturned, much more, until the heart be out. Whcat will dothefame ; 
| try it alfo with Peafe and Beans, This Experiment.is not like that of the 
} Orpinand Semper-vive ;. for there itis of the old ftore, forno Wateris added, 
} but here it is nourifhed fromthe Water. The Experiment would be further 
| driven; for it appeareth already, by that which hath beenfaid, that Earc: 
| is not neceflary to the firft fprouting of Plants, and we fee, that Rofe-Buds 
‘| fetin Water, will blov: Therefore try whether the Sprouts of fuch Grains 
| may not be raifed to a further degree,’ asto an Herbor Flower, with Water 
| onely, orfome {mall commixture of Earth: Forif they will, it thonldfeem 
| by the Experiments before, both of’ the Malt, and of the Rofes, that they 
| wilkcome far fafter on in Water thenin Earth; forthe nourifhment is eafi- 
‘| lier drawn out of Waterthen out of Earth. It may give fome light alfo. that 
4 Drink infufed with Flefh, as that with the Capon; &c. will nourifh fafter } 
and eafilier, then Meatand Drinktogether. Try the fame Experimenc with 
} Roots, ‘as wellas with Grains. As for example, take a Turnip andftcep it a 
while, and then dry it,and fee whethericwillfprout, 9 ia | 
\ ¢Mahin the Drenching willfwell; and that infuch a mannef, as after 
the putting forth in {prouts,and thedrying upon the Kiln, there will bé gain- 
| cd, at Jeaft, a Bufhel in eight, and yer the {prouts are rubbed off, and there 
| Willbe a Bufhel of Duft befidesthe Malt; which Ifuppofe to be, not onely 
| by the loofe and open laying of the Parts, but by fome:addition of fubftaace 
- ‘ 
| drawn from the Water, in whichit was fteeped. oon: 
Malt gathereth a fweetnefs tothe tafte, which appeareth yet more in. 
| the Wort. The Dulcoration of things is worthy to betryed tothe full; for 
4 that Dulcorationimporteth a degree to nourifhment. And the making of 
{things inalimental to become alimental , may be an Experiments of great 
j prot for makingnew victual. ~ a Ci ! Br daa 
"  Moft Seeds in the growing, leave their Husk of Rind about the Root; 
qbut the Onion will carry it up, thatit will be like a cap upon the top of | 
{the yourig Onion. The caufe maybe, for that the Skin or Husk is not eafie 
to breaks a5 we {ce by the pilling of Onions, whata holding fubftance the 
Plants that have curled Leaves, do all abound with moifture ; which 
“ycomcth fo faft on, as they cannot {pred themfelyes plain, but muftneeds 
4 gather togetlier. The weakelt kindc of curling isroughnefs, asin Clary and | 
{Bor. Thefeccnd is, curling onthe fides ; ‘asin Lettuce and young Cabbage. 
And the thirdis, folding into an Head, asin Cabbage full grown; and Cab- | 
{ bage Lettuce. | nga aie Say poninu Moly seek 
_ Jt is reported, that Firrand Pine, efpecially if they be old and putrefied, 
| though they thinenot asfome rotteh Woodsdo, yet inthe fudden breaking 
j they will fparkle like hard Sugar. is ish a8 Hole 2 | 
The Roots of Treesdo (fome of then) put downwafds deep into the 
Grotind; as the Osh, Pine, Firr, &c. Sone {fpred'more towards the Surface 
dof the Earth; asthe Ash, ‘Cypref-tree, Olive, @é. The caufe of ‘this latter 
jmay be, for that fuch Trees as loye the Sun, do not willingly. defcend 
i far into the Earth; and therefore ‘they ate (commonly) Trees that fhoot 
up much; for intheit Body their defire of approach to the Sun maketh 
them {pred the lels. And the fame reafors, under Ground, to avoid recefs 
from the Suh, maketh them fpred'the mare, Andwe fee it cometh to 
}pafs in fome Trees which have beer planted to deep inthe Ground, that 
fot love of approach to the Sun, they forfake their firft Root) and put | 
Out another more tow4rds the cop of es And we fee alfo; that 
adeeb Rein veihlacts PON the } . 
PreTos 7 
