Tribe 12. 
The Theater of Plants, 
C 
HAP. 
I 5 - 
11 
iaich he, they have in tjermanj foure other forts: the firft hathThewfeitTh'caviefl nf all thc ~ 
relf, and called by the country men otHaffia Anditchi , the fecoftd beareth a litde SmaUcrPra.ne f nd hath fewer 
rowes, and is a Semeftre, and is therefore called by the Germans mnter-gerfte, that is, winter- Early • the third 
isfownc in the Sp tng.and lsnpein Summer, and therefore they call it S«mme r -r e rfl, that is SunmierVrlv ■ the 
fourth may properly be called, laith he Trrmiftre, becaufeit is earlv and rutri~ .e V a ,} y . 
fowne .. this 4 call ^ Gerfien, and Zeytffle, or as the 2, YYe 
forth^ p'efent: they low it either three dayes before, or three dayes after Pemecofi ;Thus much Cordm Yhe.ri>«- 
b T: S f M tr T‘° f r r ?T! ° r ™> Che S f“ ,mards C' vad * ; rh 
ihc Dutch Gerfie and Sovcrion, as Label faith; and we in Pag/i/lfc Barly. “ ‘ ‘ 
The Vert ties. 
Early and Wheate are theprime'graines of all others, and the moll profitable and ufeful for mans life both for 
nieate, drtnke, and medecine, all the relf being as it were but degenerated from them, and partaking of the one 
or other of the natures and qualities of them ; yea Barly may feeme to contend with Wheate for priori ie 
wdl as ufe, for although Wheate be theflaffeof our life fbr bread now adayes in our Purepe, yet ft was not fo 
With the anrient /frWaar in the Levant , and other of thofe parts of the world now,where Barly holdeth a fur 
tljtrexrent that Wheate ; but this place will not permit that ample difconrfe might be faid of it- & howfoe ver we' 
acknowledge according as theantients have recorded of it.thatitnourifheth leffe than Wheate, becaufeit ill 
drier gramc.yet befides the medicinall qualities in it, it makerh more wholfome drinke for our bodies,thru what 
can be made of Wheate alone,which is too fweete.and too much fluffing the body with humours and puffing Y in 
with loofeipungious fat nd flrih, making them that ufc it unweldy and unfit to follow their nece(Caft1ir«1 
hut hereor enough for this p'ace. Barly in all the parts and compofitions thereof, except Mault is more era ffiU 
than Wheate, and a little cleanltng, being in the firll degree of fooling and drying: iprovokYhYIne nh 
TUofcertaes, , t breedeth w.ndmeiTe and is adverie to the (lomacke; but all the preparations thefelf as Barl’v wa 
ter, or creame /l/dM drtnke, or thofe other things made thereof, doe give great nourifhmenr rn marilrL „ n rl 
heflickc anddifeafed perfons, or troubled with feaversor agues, andheates m theftomacke &c andmanvof 
them have heene, and llill arc received for good nourifhment to the healthfull: the preparations asthevt/erc 
anciently ufed and thofe that are nowinufe withus.l mcane to fpeake hereafrer feverV . lonely meaneto 
(hew you here how it is otherwife uled. A pultis made of Barly-mealc or flower boyled with Vinfflr aid honv 
and a few dne fees put to them dtffolveth all hard Impoffi.mes, and affwageth inflammations blinglpphed • 
• nd being boned with Melilor and Camomill-flowers; and fome Linfeedc, Fenugreeke, and Ruem pofvder° 
and apphed wArme, “ r, th Che p,1 " eSthC Mes and ftomad ‘ e > =“'d the windmefle of the fpleene • the Y«le 
of Barly and Pfjllutm Flea-wort boiled in water made into a pultis, with hony and oyle of Lillies applied 
wa. me, cureth tumors under the cares, throate, necke, and fucli like place,: a n'ailfer m/rtr I T ■’ “ 
Waxe and Oyle, helpeth the hard fwellings of the throate,called the Kings Evil ffioyled with ffiarra vinegarffi’ 
oa pultis, and laid on hot, helpeth the leprofie : being boyled in Red-wine with PoYcgranaie-rinfc and § Mir" 
ciIm, ftaicth th.-laske or other fluxe of the belly -.boyled with Vinegar and a Quince, ireafeih rhrhninait,,. t 
the gout tbariy-flower, white Salt, Bony, and Vinegar mingled together, is ufed by divers to take afvav the 
itch Ipeedily and certamely : the water diddled from the greene Barly in the end of Afly, is vei y good for thofe 
that have defluxions in the eyes, to (lay the humours, and to eafe the paines being dropped intodfem Y w hYY 
tnead laid to Ifeepe therein, and bound thereto : if Barly halfe fodden be given to Hennes tl-ar harrllvY’cYu " 
la v Egges, it w ill caufc them to lay both greater and more often. ’ ‘ hardly 0r reldome 
Now 1 am come to fhc w ycu both what hath becne in former times made of Baifv as whar is nOrlml,,-™ A 
SSteSSS *» J ‘>“ » **-** ro~i«. sKSSuSSSKTS 
Chap. XV. 
Of Polenta, 
h , 0 f Ro h F h 7 r, be ca o d P arcll u ed , Bar !y ) was antlcn ‘Iy made after divers manners, for Pliny In 
^ S# h.s 1 s, Booke and 7 . Chapter, flaeweth that fome Grecians ufed to make it as well ofgreenc Barl/ta? 
M ot \ be “ rc before >t was ripe, fieepedm water, and after beaten in a Moi ter, and wafhed in 
iiSskctS tO t^kc 2'iV2V file lin-.l/PC fhpn Hriprl in Qiinnp n-iz-f . J. n ■ ■ , 
Baskets to take away tile hu-kes, then dried in the Sunne, and afterwards (ieeeped and beaten aaaine 
r a lY W f T - h r OL p y C C r ’ r ^ en dncd and ground (mall, unto twentie pound wheleof howfoever made’ 
Zr : \ s T f f‘h feede ’ an f f ° rian c er le ' dc - ot cadl one pound and 3 halfe > and ab °« two ounces of fair, all bein» 
wc, bruifed they mingled together. The Italians made it of parched Barly, without any moitlenin" ™imS 
lmall, and thofe things added thereunto aforefaid, and fome Millet feede alfo. Other grecans i fabTlif 
made it of Barly moiflened for a night,and then dried it,and parched or fryed it the next dav and rhrn or™ a 
G alen com mendeth that moft that w^as made offrelh E’arly/before it w « 1 hr ough 1 y rffie,^ 
/ f Y neS j df fb an d bjt 1 , nd,ffere , ntl >' P arcllcd . ar >d addeth nothing eife unto it Sundry Nations did ufeffiis Pa 
Ta , - ft ° j r “?’ and n L amely tlle C Jr o,s ’ who although they had Wheate growing with them vet mod 
ufed this. This drieth more than Barly it lelfe, and bindeth the belly, being drunke^ with red wine, andlllaveth 
inflammations; and drunke with water it qupneheth thtrll it was often eaten with a little n-w wine orfod 
den wme put unto i: as every one liked. ' iureu.wwine,orlod- 
VJ 
