Chap. 41. UngUJk Herbs . 
61 
w Broathof. III. The Italians Made ir of "Parched 
Burly, without any moi fining, ground /mall-, to xx. 
pounds of which they added Millet-feed in Ponder iij. 
pounds: Coriander-feed, Lin-feed , well beatenof each 
f pound, Salt ij. ounces and a half and then mixt 
them all together. IV. Galen Commends it to be 
. Made of f rejh Barly not full out ripe or hardned , 
and before the Beard was white , or quite dry , and 
then indifferently parched , and reduced to Homer , 
adding nothing etfe to it. Many Nations riled this 
Polenta inftead of Bread ; and the Cypriots tho’ 
they had Wheat growing with them, yet moftly eat 
this. It drys and aftringes more than Barly it felf; 
binding the Belly and flopping fluxes, being drunk 
with Alicant , or red Wine : drunk with Water, it 
quenches thirfl, and allays Inflamations of the 
1 hroat or Lungs. It was often eaten mixed with 
new Wine, or boiled up with Wine, and fo eaten, 
as every one liked belt. 
XVII. Maza. This is only Polenta , or the 
Flower of Parched Barly , moiftned with fome 
kind of Liquor , as every one liked belt : fome 
with Water , fome with Water and Oil Olive , fome 
with fweet Wine, fome with Wine and Oil , and 
fome mixed it with Honey , as Hefychius , Hippo- 
crates and Galen declare : but Galen lays that Maza, 
is hard of Digeftion, and generates Wind : if it is 
well moiftned with Water , fweet Wine, or Oil , 
and Honey alio is added to it, it the looner paffes 
off. 
XVIII. Pti/ana. The Ancients made it of feve- 
veral lorts of Grain, not of Barly only, but of 
Wheat, Rice, Oats, Peafe , He Mils. But Ptifan , 
Amply confidered, is always underftood to be made 
or Husked Barly only. Hippocrates his way of 
making of it is thus, Take the be ft Barly, keep it 
in Water jour Hours or more, then put it into a 
courfe Bag, and beat it with a Mallet or wooden 
Pefile till the Husks come off which take away by wafh- 
ing, dry it in the Sun, and keep it for ufe. Take of 
this hulled Barly what you pleafe , and boile it in a 
Sufficient quantity of Water till it breaks, and that 
the liquor is thick like Cream : this liquor is the 
Ptifan, which ought to be moderately liquid. This 
has no Aftrifiaon, nor troubles the Stomach -or 
Bowels, nor fwells or fills them with Wind, for 
the Windy part is vanilhed by boiling : it clogs not 
the Breft or Stomach, but by its Lubricity it eafily 
digefts and palfes oft; and quenches Thirfl by its 
moittning quality ; and for thefe properties fake, it 
is profitable both for lick and well: Thus Hippocra- 
tes and Galen. But Diofcorides further adds, T hat 
this Ptifan by reafon of its being boiled, yields 
more nourifhment than Polenta, is good againif 
Exulcerations, and to help the hoarfnefs and Rough- 
nefs of the Throat. This was the Ptifan of the 
Ancients: but the Phificians in our Times make 
it thus, T ake huled Barly, commonly called French 
Barly boil it m Water till it be foft or broken, then 
beat it in a Mortar, and Jirain ir, to which add 
blanched Almonds, Melon and Citrul Seeds, beaten 
to a Pulp , and then rmxt together. This is their 
u Ilia] Ptifan, ox Barly Milk. Ptifan Drink is thus 
made. Take hulled Barley, boil it in a Jirft Water, 
and then in a fecond Water, but Something lefs than 
in the former Recipe, Jirain away the Water front the 
Barly, and to iij. quarts of this Water, add Raifins 
of the Sun Jioned iv. ounces , Blew Currants ij. 
ounces. Liquorice bruifed j. ounce , fweet Fennel feeds 
Uj. drams. Coriander feeds j. dram and half Maiden 
Hair a handful * boil again a quarter of an Hour , or 
better, then firain out for ordinary Drink. It is 
good againft Coughs, Colds, Hoarfnefs, fhortnefs 
or Breath, difficulty of Breathing, obftru&ions of 
the Lungs, coftivenels of the Bowells, and alfo 
for weak and Cofumptive Bodies. 
, X i X - I here A is ^- he Su perrtcial Fuculency of 
the Drink, railed, therefrom in Working; and fell 
begets left, haftning on and more fpeedily perfecl- 
lng the fermentation of the Liquor, which is a 
feparating of the Flowery or Mealy Particles of the 
Malt from the Wort, and the flirting up an innate 
and latent Acid into aft, to give the Drink a plea- 
iant fort of bnsknefs or Quicknefs, enlivening it 
andkin< i of Vinous Spirit. This left 
by Difliliation yields a Vinous Spirit, of equal Vir- 
tu^ with the of Wine : and Bakers ufe Ale 
left lnlteap of Leaven , to make their Bread lfiht, 
winch would othetwife be fad: but Phyfically ft is 
chiefly of External ufe. Being immediately apply’d 
in Burns and Scalds, it prefently takes out the Fire' 
and eafes the [matting Pain, making the affeft more 
■ealy and yielding to other Medicaments. Apply'd 
to Phlegmons, and other like Tumors, it helps to dif- 
cufs and refolve them, unlefs they be Apoltemated, 
and then it battens the fuppuration of the Apoftari 
or Tumor, and alleviates the pain. Being boiled 
to a Salve or Emplaftick body, and apply’d, ir 
Ifrengthens a weak Back, and weak Joints, eafes 
Pam in thofe or other parts; and is difcufiiye and 
refolutive. 
XX. The Faces or bottoms of the Bare/s, called 
by lome, Emptyings. They yield a Spirit by diftilla- 
tion like the Yell, which may be reSified to th'e like 
degree of. Subtilty andpurity ; and may ferve for all 
the lame intentions the other will ferve for, whether 
Chymical or Pharmaceutical : And the Faces or Bot- 
toms xhemhdves are good to be outwardly applyed 
in all the fame cafes, and to all the fame Di flails 
tor which we have preferibed the Left in the for- 
mer Section to be applyed. But this is not fo good 
for the Fermentation of Worts, as Tefl is, becaufe 
it will fcarcely work at all and if it does it is fo 
meanly and weakly that it makes rather a Flat and 
Infipid or dead kind of Liquor , than any thing 
which has bnsknefs and Lite : But it may be re- 
newed, by adding a little fower Leaven to ir, dffo/ved 
in a little of ft rang or fweet Wort, mixing them well 
together , ad digefiing them in a warm place, for fome 
little time. J 
X XI. The Balfam. It is made of ftrong Me by 
gently boiling it fo long nil it becomes thick like 
Chio Turpentine, and wdlfpreai on Leather like a 
n w or ,M t Cerote. This being apply’d warm to 
the Neck or Throat troubled with the Kings Evil or 
hard Swellin g s > gives much eale 
and either difcufles or refolves them: it is good to 
refolve contra&ed Sinews and Tendons, comfort and 
ttrengthen weak Nerves and Joints, and is an excel- 
lent tiling for weaknefs and pain in the Back, and 
to apply it to any part or Member which is hurt by 
ipraimng, fills, blows, or other the like Accidents. 
AAI1. The Meal or Flower. The Ancients of 
old made of it Bread, 2. Kings 4. 42. John 6. o, 
and 13. They made alfo Cakes of it, Judges 7. 12. 
Ezek. 4. 12. And fo they have done almoii 
m all Nations, and in molt parts of this King- 
dome, within thefe three or fourfeore years fill palt- 
they made alfo of it a kind of boiled Bread ox Pud- 
dings^, ana fried Bread or Pancakes-, but now in 
our days Wheat being fo plentiful with us, Barly is 
wholly difufed, unlefs amongft the pooreft of the 
People. The Turks at this day make a kind of 
0a r i lc Meal or Flower which they call 
Utauffet : Thus, they take the Meal or Flower which 
they make into Pafte, and boil it in a great Caldron ■ 
after which it is made into /mail balls : thefe balls be- 
ing caft into the Water, it will prefently boile up of 
- 1 “ id ' m ^ &row ™rio“t the help of any Fire 
andbecome by working a kind of thick Drink. It S' 
j of a whitifh Color, thick, of a good-nourKhmenr 
fuir.es- 
