^2,0 R A y j and S k i P P o n ^ j Travels Book If 
fpirai Wreaths, or CorelU^ and thefe they expofe again 
to the Weather, in the Garden and Order as before, 
’till th§y become purely white, and then melt into great 
Pieces to fell. The Mucilage wherewith they befmear 
the Forms, is made of Snails taken alive. Shells and all, 
and pounded in a Mortar, till they become a perfed' 
Pap or Vifcus. The Form once befmeared well over 
with this Pap, will laft dipping many Times. Wax 
whitened is almoft twice as dear as yellow Wax. Yel- 
10 w Wax is folutive, and ufed where there is an Inflam- 
mation, and the Sore not ripe ; white Wax, on the con- 
trary very aftringent. They fay Montpellier is a Place 
proper for the Whitening of Wax ; and that the fame 
WorkrTicn coming over into England^ found the Air of 
a different Temper, and not convenient for this Trade. 
At Montpellier is made the bell ConfeSiio Alhrmes^ as 
Reafon there is it fliould, the Grain which gives it its 
Denomination, being in no Country of Europe found fo 
plentifully as here. 
The Manner of the Preparation of this Grain, for 
the making the Confedion, you may find fee down in 
the Philofophical TranfaSlions^ N® XX. p. 362, and I 
fhali therefore here omit. Thefe Grains have formerly 
been thought to have been proper to the Dwarf or Shrub 
Ilex^ called therefore Ilex Coedfera, and a by Fruit or 
Excrefcency of the Twigs of that Plant. But my learn- 
ed and ingenious Friend Mr. Martin Lifter, who hath 
been very happy in making Difeoveries in natural Fllf- 
tory, hath found the like Grains here in England, upon 
the Twigs of Cherry and ocher Trees, and judged them 
to be the Work of an Infed, and by her affixed to the 
Twigs for Nefts to breed and harbour her young •, and 
indeed to m.e they appeared to be fo, eafily receding and 
falling off from the Wood, when the Young are hatch’d 
and gone. As for the Grains themfelves, they are fo 
like the Kermes Grains, that they are fcarce to be di- 
ffinguiflied, and grow to the Twigs juft in the fam.e 
Places and Manner. But for a more full and compleat 
Hiftory of them, I refer the Reader to Mr. Lifter^s. Let- 
ters publifhed in the Philofophical Pranfadiiom. 
10. At Montpellier I obferv’d the Manner of making 
011 Olive: Firft, they talce Olives, whether freffi ga- 
thered or laid awhile on a Heap, it matters not fas they 
told me) and bruife or grind them to a Pafte, as we do 
Apples to makc'Cyder, with a perpendicular Miil-ftone 
running round in a Trough. This Pafte, or the Olives 
thus bruifed, they put in round thin Baskets, made of 
Sparturn, like Frails, having a round Hole in the Top : 
But both Top and Bottom clapping together, fo that 
when preffed they look like a thin round Cake. Flalf 
a Score or more of thefe Baskets, filled with Olive Pouce, 
they lay on a Fleap in the Prefs, and letting down the 
Prefs Beam, fqueeze them at firft without any Mixture. 
Then winding up the Beam they take out the Bafleets, 
and into each one put a good Quantity of Raiding Wa- 
ter (which they have always ready) and ffiaking the Baf- 
ket mingle it with the Pouce, and then piling them up- 
on one another, as before, prefs them down a fecond 
Time. 
This fecond Operation they repeat again, and then 
taking out the Pouce, put in new, and proceed as be- 
fore. The Oil, together with the Water, runs out into 
Veflels fet to receive it. The Water with the Annurca 
finks to the Bottom, and the Oil fwims above it, which 
they take oft' with a Copper Difti, like a Fleeting-difh, 
as good Houfewives ftcim the Cream from their Milk. 
The Water mixed with the red Juice of the Olive be- 
comes red and thick, not at all mingling with the Oil ; 
fo that it cannot eafily the leaft Drop of it, be taken up 
without perceiving it. It is fa id, that in Provence, they 
fpread their Olives on a Floor, after they are gathered, 
and there let them reft thirty Days to dry, and for that 
Reafon their Oil is better than tha.t of Languedoc. Others 
lay them on a Heap a- while, to let them fweat as they 
call it. 
It is worth the noting, that, though the Olives be 
very bitter, and of a very fiery ungrateful Tafte, yet 
the Oil which is drawn from them is fweet, the like 
is obferved in bitter Almonds, and it is very likely might 
be in all other bitter Fruits, which is a fufficienc Proof, 
that the Tafte of fuch Fruits doth not inhere in the Oil 
a^t leaft which is made by Expreffion ; and it deferves 
Examination, whether the chymical Oil may not alfo 
be divefted of the Tafte of the vegetable, from which 
It is extraffed, Olives when they come to Maturity, 
change Colour, and become black as fome other Plumbs 
do, but it is very late in the Year firft. They are then 
noewithftanding of an horrid and ungrateful Tafte, fir- 
ing the Throat and Palate of one thareats them. They 
aftord moft Oil when full ripe, butfoeft as they told lis 
when gathered and preffed green. Sometimes they picl 
lile ripe Olives, but they will not Jaft, therefore, thofe 
which they pickle to fend Abroad, are gathered green. 
The Pickle they ufe is nothing elfe but a Brine of Salt 
and Water. 
Near Peroul, about a League from Montpellier, we faw 
a boiling Fountain (as they call it) that is, the Water 
did heave up and bubble as if it boiled. This Pheno- 
menon in the Water was ca ufed by a Vapour afeendino- 
out of the Earth, through the Water, as was manifefR 
for if that one did but dig any where near the Placed 
and pour Water upon the Place new digged, one ffiould 
obferve in it the like bubbling, the Vapour arifing not 
only in that Place where the Fountain was, but all there- 
about ; the like Vapour afeending out of the Earth, and 
caufing luch Ebullition in Water it paffes through, hath 
been obferved in Mr. Hawkley*% Ground, about a Mile 
from the Town of Wigan, in Lancafhire, which Vapour 
by the Application of a lighted Candle, Paper or the 
like, catches Fire and flames vigoroufly. Whether or 
no this Vapour at Peroul would in like Manner catch 
Fire and burn, I cannot fay, it coming not in our 
Minds to make the Experiment. 
II. From Montpellier we took a Journey of Pleafure 
to fee the adjacent Country, and firft we rode to Fron^ 
tignan, a little walled Town by the Edlang Side, three 
Miles diftant, which gives Name to the fo famous Muf- 
cate Wine. The Country about this Town, toward 
the Sea Southward, lies open to the Sun, bur toward 
the Land Northward, it is encompaffed with a Ridge of 
Hills in Form of a Bow, touching the Sea at each End; 
fo that the whole is like a Theatre : In the Arena, and 
on the Sides of the Hills grows the Mufeate Grape, of 
which this Wine is made. 
In this Space are contained two other little Towns, 
the one called Mtraval, the other Vich ; this laft gives 
Name to a mineral Water. fpringing near it, much ufed 
hereabout. It hath an acid vitriolic Tafte, but nothing 
fo ftrong as our Spaw Waters, and therefore I guefsthe 
Operation of it is much weaker. At Frontignan aqd 
other Places, we faw the Mann.er of making Raifins 
\uva pajfte,'] they take the faireft Bunches, and with a 
Pair of Sciffars fnip off the faulty Grapes, and tie two 
Bunches together with a String, then they dip them in 
a boiling Ley [Lixivium] into which they put a little 
Oil, till they are very plump and ready to crack. 
Jo. Bauhinus faith that they let them continue fo long 
in the boiling Lixivium, quo ad flaccefcant tantum iP cor- 
riigentur ; but v;e obferved no fuch Thing, for they did 
not continue the Bunches half a Minute, but prefently 
rook them out again, and waffled them in a Veffel of 
fair cold Water ; then they put them upon wooden 
Poles for two or three Days in the Shade to dry, and 
after that expofed them to the Sun, taking them in the 
Night Time, or rainy Weather. Cyprianus Richovius 
deferibes the Manner of making Raifins in Spain thus : 
There are (faith he) two Sorts of Uva pajfte, or Raifins, 
the one of thofe call Raifins of the Sun, of a blue Co- 
lour, the other of the Uv^e pajjie Lixee, which they call 
frail or Bafket Raifins. » 
In preparing the firft Sort they thus proceed ; when 
the Bunch they defign for that Purpofe begins to grow 
ripe, they cut the Footftalk of it half afunder, that 
fo the radical Juice or Moirture may be at leaft in a 
great Meafure detained, and not pafs to the Grapes, 
and fo they leave it hanging on the Vine. Then by 
the Heat of the Sun, the Grapes are by Degrees dri- 
ed. When they are fufficiently dry, they gather them 
and put them up in Veflels. The fecond Sort they 
make on this Falflion ; when they prune their Vines, 
