8 7 8 Of the Hiftorie of Plants. L i b. z. 
hurtfull. It hathonely this one good thing in it (as Galen faith) that it maketh the body foluble.' 
A That which is fvveeteft and prefled out of ripe Grapes doth fooneft paffe through ; but that 
which is made offoure and auftere grapes is word of all : it is more windy, it is hardly concofted 
it ingendreth raw humors • and although it doth defcend with a loofenefle of the belly, notwith- 
Handing it oftentimes withallbringeth the collicke and paines of the Hone: but if the belly be 
not mooued all things are the vvorfe, and more troublefome ; and it oftentimes brings an extreame 
Iaske, and the bloudy flix. 
B That firft part of the wine thatcommeth forth of it felfe before the Grapes be hard preffed, is 
anfwerable to the Grape it felfe, and doth quickly defcend ; but that which iffues forth afterward 
hailing fome part of the nature of the Hones, (talks, and skins, is much worfe. 
«J of Cate, 
C /"VF Cute that is made of Mud, which the Latines call Sapa, and Dejrutum, is that liquor which 
^ we call in Englifh Cute, which is made of the fweetcH Mufl,by boylingit to a certain thick- 
nefie, or boyling it to a third part, as Columella writeth. 
D Pliny affirmeth, That Sapa and Defrutum do differ in the manner of the boyling ; and that Sap a is 
made when the new wine is boyled away till onely a third part remaineth : and Dejrutum till halfe 
beboyled. 
E Sir mm , (faith he in his fourteenth booke, cap. 17.) which others call h*p*, and we S<t/><t,aworke 
of wit, and not of nature, is made of new wine boyled toa third part ; which being boiled to halfe 
we call Dejrutum. 
F PalUdius ioyneth to thcfe Cartcrntm, which as he faith is made when a third part is boiled away, 
and tworemaine. 
G Leontius in his Geoponicks fheweth, that Hepfema muff be made of eight parts of new wine, and 
an hundred ofwine if felfe boyled toa third. 
H Galen teffifieth, that is new wine very much boyled. The later Phyfitians docall Hepfema 
or Sapa boyled wine. 
1 Cute or boyled ivine is hot, yet not lo hot as wine, buMMs thicker ; yet notfoeafily diffribu- 
ted or carried through the body, and it flowly defeendeth by vrine, but by the belly oftentimes 
fooner; for it moderately maketh the famefoluble. 
K It nourifheth more, and fillcth the body quickly ; yet doth it by reafon of his thicknefle fficke 
in the Homacke for a time, and is not l'o fit for the liuer or for the fpleene. Cute alfo doth digeff: 
raw humors that fficke in the chefl and lungs, and raifet^i themvp fpeedily. It is therefore good 
for the cough and fhortnefle of breath. *- 
L The Vintners of the Low-countries (I will not fay of London) doe make of Cute and Wine 
mixed in a certain proportion, a compound and counterfeit wine,w hich they fell for Candy wine, 
commonly called Malmfey . 
M Pliny lit. 14. cap. 9, faith, that Cute was firftdeuifed fora baftardhony. 
^1 Of Wine. 
N TpO fpcakeofWine, the iuyee of Grapes, which being newly preffed forth is called as we haue 
■1 faid OUuJlum 01 new wine: after the dregs and drofle are fetled,and now it appeareth pure 
andcleere,it is called in Grceke , in Latine Vinum : in Englilh, Wine, and that not vnproper- 
ly. For certaine other iuyees, as of Apples, Pomegranats, Peares, Medlars, or Seruices , or fuch 
asotherwife made (for examples fake) ofbarley and Graine,be notat all limply called wines, but 
with the nameofthe thing added whereof they do confift. Hereuponis the wine which is pref- 
fed forth of the pomegranat berries named Rboites, or wine of pomegranats : out of Quinces, Cydo- 
nites, or wine of Quinces : out of Peares, Hpyites, or Perry : and that which is compounded of bar- 
ley is called Zythum^ot Barley wine : in Englifh, Ale or Beere. 
P And other certaine wines haue borrowed fyrnamesofthe plants that haue beene fteeped or in- 
filled in them • and yet all wines of the Vine, as Wormwood wine,Myrtlewine,and Hy flop wine, 
and thele areall called artificiall wines. 
P That is properly and (imply called wine which is preffed out of the grapes of thevine,and is 
without any manner of mixture. 
Q Thekindesofwines are not of one nature, nor of one facultic or power, but of many differing 
one from another : for there is one difference thereof in tafte, another in colour ; the third is refer- 
red totheconfiftenceorfubftance of the wine; the fourth confifteth in the vertue and ftrength 
thereof. Galen addeth that which is found in the fmell, which belongs to the vertue and ftrength 
of the wine. 
That 
