Chap. 5^4. TLngUjh Herbs. 
823 
merly Sir John Levifon : Ir grows in Salt Marfhes, 
and upon the Banks and Borders of the lame. Ge- 
rard. fays, That the Seed thereof being gathered and 
Sown in Gardens which have a fertil and fat Soil, 
does bring forth better Roots, fweeter and larger, 
than thofe which come from Seeds of the Garden 
Kind. 
IX. T he Tims. They Flower and Seed gene- 
rally the fecond Year after they be Sown : and 
then it is in the Month of July , the Seed being 
tipe in Auguft, or not long after. 
X- The Qualities. They are hot and moift in the 
firft Degree, are Diuretick, Attenuating, Cleanfing 
and Opening: Stomatick, Nephritick, Chylifick, 
Analeptick and Spermatogenetick. The Seed is 
Alexipharmick. 
XI. The Specification. Parfneps reftore in Con- 
fumptions, make the Body Fat, plentifully encreafe 
Seed, and provoke Luft exceedingly. 
XII. The Preparations. 1. The Boiled , Baked 
er Ron fled Roots. 1. Bread made of Parfneps. 
3. A Decottion of the Roots. 4. A Pudding made 
of the Roots. 5. Sanguis or Blood of Parfneps. 
6 . A Pouder of the Seed . 
T be Virtues. 
c/7 / A J wanje if Jem we// Jrom 
l h at them well in a Marble Mortar 
with a Wooden Pefi el, till they become a Pulp.- 
Take of this Pulp fix Pounds .- Crumbs of White 
Bread three Pounds: mix them well together- 
ton Wine, and put all 
Bo/ ' Head, flopping ,, W cll with Cork and 
Ti ’ / . *“ m,h ‘"£ may tranfpire : place this 
Matmjs in warm Horfedung, or in Balneo, or in 
a warm Sand heat , till the Matter is changed into 
wnhav ni r r Bh , 0dyCh l' e ' thcn f orce " JHong/y out 
VaDorofi^’ “”r l Ut A e T eJ)edB!ood ,m ° 
aporofi, or fuel a like heat again, that by this 
fecond Dtgejhon ,t may acquire a greater red- 
thh A l° me fc c f* ma y A"*, which feparate : 
m j l ! J- A ^ration continue , till the 
Blood becomes abfolutely clear, and of a moft per- 
tett red. bom this you may (if you f 0 plcaCc) 
with an Alembick, feparate a thf and clear Li- 
\wTtlJt i v y r°“ re ™ a,nit: d '» 'I* bottom, 
the Slood of Parfneps of a very glorious cob / 
BaM fi V7 ‘““J ° f the Rw!s B °’ led , 
RrZh’ t ° r ”‘ jde :I "° Bread ’ Buddings, 
af ° re enumerated - I do not believe 
that there is any greater Vegetable reiterative in 
Confumptions in the World befides, it invigorates 
to a ftrange Degree. Dofe from a Dram fo two 
fc Z Corning, Noon, and 
Night m a Glafs of choice Malaga or Barra. 
01 lf the P3tient likes not Wine, 
XIII. Boiled, Baked, or Roafled Parfneps. Eaten 
as common Food they fweeten the Blood and 
Juices above all other Roors in the World; re- 
ftore in Confumptions , make the Eater of them 
grow Fat and Flefhy, nouriih much ; and indeed 
much more than either Carrots, or Turneps ; Breed 
Seed after an admirable manner, and potently pro- 
voke Luft. They ltrengthen the Stomach, Reins 
and Bladder, and provoke Urine. But the Wild 
Kindare more Phyfical, being Aperitive, Attenuat- 
ing, Inciding and mote Diuretick than thofe of the 
Carden. They are dteft up with Salt, Butter, 
Pepper, and Vinegar, or Juice of Lemons. 
XIV. Bread made of Parfneps. It has all the 
former Virtues; it is fweet, and eats pleafantly 
enough, but ought to be eaten whileft it is new, 
for then it is belt. It is made of Baked or 
Boiled Parfneps , with the addition of fome fine 
pure Wheat flower or Meal-, as they ufually make 
Bread of Eddo Roots in Carolina. 
XV. The Decottion of the RMs. It is com- 
monly made in Water, to which at the end of the 
Boiling , a little , as a quarter part , of White or 
Red Port Wine may be aided. It comforts or 
cleanfes the Stomach, Reins, Bladder, and Womb, 
opens, incides, provokes Urine, and gives eafe in 
the Strangury. Some make the Decottion by a long 
boiling them in Milk. This reftores in Confump- 
tions to admiration, and in (hort time makes a 
thin, lean, extenuated Body, plump, fleihy, and 
in good liking. 
XVI. The Pudding. It is made of the Garden 
Parfnep half Boiled, then chopt fmall , and mint 
with Eggs , Sice , Beef-Suet Jhred, Salt, and the 
other proper Ingredients. It is excellent Food, 
nouriihes extreamly, and has all the Virtues of the 
Boiled Roots, Bread, and Decottion, made with Milk, 
aforegoing. 
XVII. Sanguis Paftinacet l at if oil £. The Blood 
of Parfneps. It is made as the Blood of Potatoes, 
Satyron , Eddo, &c. after this following manner, 
viz. Take of the befi Garden Parfneps (if they 
be firH Boiled or Baked in their Skins , or half 
Baked it may be fo much the better, ft? whilji 
XVIII. The Pouder of the Seed. It is ftrongly 
Aperitive, Abfterfive , Carminative, Digeftive 
Diuretick, Stomatick, Nephritick, Hylterick’ 
Scfnnll X t P armk n be “ S given ftoin ™o 
Scruples to a Dram , or Dram and half 
in White Peer Wine, or other proper Vehi- 
Ce ’t 1 ™- ft u eDStIl - enS tlle Stom: “* Angularly 
expels Wind, gives eafe in the Colick and 
R r Ha gUr> A. PIOVO c keS Unne A deanfes tI,e Rei "s and 
Bladder from Stones, Sand, Gravel, Slime 
or any Tartarous Matter obftruUing them- 
ft P otently provokes the Terms j„ Women 
and relifts Poifon, and cures thd Bitings of 
Serpents, and other Venomous Creatures. It is 
an admirable, thing aifo againft Stitches and 
other Pleuntick Pains, apt to afflid fuch as are 
Hypochondriacal. 
XIX. Nora. You may aifo from Parfnep 
Seed prepare, i. A Di filled Water. 2 A 
S P ,nt - J-f" Oil by D filiation. 4. A ' Spi- 
rituouslmtture. 5. An Acid Tintture. 6 . An 
Oily Tintture. 7 . Poteftates or Powers. 8. An 
Elixir Every one of which ate pofleffed with 
aUtheVtrtuesof the Seed, before enumerated in 
the Section immediately aforegoing. 
CHAP. DXLV. 
Of PARSNEP Cow. 
I- 'T' H E Names. It is called in Greek, s?«JV. 
■ ff' f (for both are extant 
in good Authors) in Latine, by Dodonms Gef 
ner. Lobe/ Matthwlus , and others, Sphondihum 
& Spondthum: in Englijh, Cow Parfnep , and 
Medow Parfnep : Gerard fays that it is called aifo 
Mad-Nep, 
II, The 
