n 32 Chap. 16,17,18. Theatrum Botanicum. 
Tribe 12* 
Chap. XVI. 
Afaza, 
B Aza is but Polenta, parched Barly moyftencd wirh fome liquor, as every one thought meete, forfom® 
ufed nothing but Water, others put to it both water and oyle together, as Hefjchiw faith, and ionic 
as Hippocrates (heweth, did put (weete wine to it: and fome put honey alfo: (j alert deda-reth that 
of it felfe doth hardlier digeft in the iiomacke, and doth trouble the telly with winde, if it a- 
bide long therein, but it doth the fooner paile downe if it be much turned, and honey be put to'it* 
Chap. XVII, 
Of P tif ana. 
Tifana the mod prayfed and prayfe-worthy drinke, flipping or puitage (call ithow you will) was 
ufed anciently to be made of divers forts of graine, and not altogether of Early, for they had their 
Chondro P tifana made oiZea,fyriuaPtifana made of Wheate, and Pliny faith that Italy which was 
’ abounding in Rice, made P tif ana thereof, which others made of Barly, and Galen alfo fiieweth 
it was made ofPulfe , for henameth Phacoptifana that is made of Lentills, but Ptifana (imply with¬ 
out any other addition, is alwayesunderftoodot Barley, onely husked for the excellency thereof. The manner 
of makin < » it is fee downe by divers authors,as Pliny,Galen,Djdimut, and others,but becaufe Hippocrates, who is 
accounted the Prince of Phyfitions, wrote a whole Treatife fn prayfe thereof, I will here (et downe his words 
of making it fit for meate or medicine. Take, faith, he of the bed Barley, and moyden it with water, let it (o red 
for ,. or 4. hourcs, then put it into a courfe bagge, and bcate it with a mallet or pedcllof wood, uifcill it have 
cad off thcliuskes, which then being wa(hed, to rake them away, dried in theSunne, aud keepeittoufeasoc- 
cafion lerveth as Polenta ; bur to make it Ptifana ■ it is to be boyled gently in water untill it breake, and thar the 
liquor be thicke like creame, which then islenifying fweete and Iubricke or flippery.and being moderately li¬ 
quid, quencheth third, it hath no adriffion, nor moveth perturbations, nor fwellcth in theflomaclte, for all the 
(welling is tookeaway in theboyling, it dicketh not in the bread ordomacke, but by the lubricitie iseafily di- 
geded and quencheth third,by the moidening qualitie: thefe properties, faith Galen, recorded by Hipocrates, are 
available, Doth for the ficke and for the found : ‘Diofcoridct further addeth; the creame otTiif«na,by ica- 
fon of theboyling, yceldcth more nourifhment than Polenta chat is made of Barly, and is profirablttohelpethe 
fharpendTcandroughncIVeof thethroatc, and all exulcerations. This was the manner of the ancients P tif ana, 
for rheir manner of making and ufing ; but our Phyfitions in thefe times rife onely Early husked and boyled in 
water, and then beaten and drained,putting fome blanched Allmonds or Pompion fee de,or other cold feedes bea¬ 
ten, and drained with fome Sugar and Role water; and thisis their mod uluall Tifane or Barly creame. Some 
appoint Barly to be leffe fodden.whichis called Barly-water.and therewith is made cither Tifane dtinkes by ad¬ 
ding Licoris, Raifons of the Sunne, Maidenhaire, or the like, for fnch as are troubled with coughes, fhortenfle of 
breath, &c. or elfewith Almonds or cold feedes, make it into an Almond milke, with Super and Rofewater, 
orgiventohefticke or tnacilent and weake bodies: the Barly water alone,or made into a Ju'ip with Syrope of 
Violet, or Lemonds, or the like, is a fit drinke for thofe that have hot or burning leaver on them, or are other- 
wife diQcmpered with heate, or ufed with fome pefforall Syrupes for the cough, fhortneffe of winde, hoarle- 
nefic, or the like. There yet remaineth Zytbttm , and Cttrmi of the ancients to be fpoktn of, and both,a6 Diofcori. 
des faith made of Barly, whichbecaufe wee fuppofe in thefe dayes, they did point to cur Ale and Bearc, 
which are made with Mault, the fubflantial! part of the driukes; 1 thinke meetc firil tofpeakeof Mault. 
Chap; XVIII. 
Bynefve Maltnm, Mault. 
or , e ]y ufed this word Byne which by all is referred to Mault,and asthe by manner of making fee 
downebyhimisfliewedplainely : Ma/tam is a word made Latine from the Cftrmens Mamhmi 
ollr sellr, both fignityingone thing, that is, that manner of prepared Daily, as is fit therewith af- 
terwards to ferve to their ufe.that would make of it either AlcorBeare : the manner of making is 
as I take it in all countries alike without difference, and fo well knowne to all that it is in a manner 
nccdelefle for me to let it downe, thereby to enformeany that having fpent their time wholly thercen as being 
their profeflion, can tell better how to enforme me, but as in all the rclt ofihis Worke, my endeavours are to 
enforme & fliew thofe that not knowing wil not reftife to hearc and under (land,and thus it is Early is laid in wa¬ 
ter to foakc for two or three dayes andnights, which being lwollen in thar time, the water is drained from it, 
and is afterwardes ipread equally on the fl lore of a garner, or inch like placethat isclofc, about Iialfc a foote 
rhteke, and covered with clothes or other things warme, untlll it begimie to fproute ready as it were to grew, 
(which will be pci .ormed within two or three dayes, if the weather be warme, or not very told, orclfe it will 
lye longer then doe they turnc it before it grow too hot,two or three times a day fot a wteke or icmic dayes, 
both tocooleand codrieit, then doc they bring it to the kill, and theie diy it throne hly with fire madeofiiraw, 
or other Inch like lighrituffe, to caufe irto have the fweeter rclifli, for being dried with havens or wood,the 
mault will taile bitter of the fmoake andis foone perceived in tl-.e drinke, which will taliebittteF. This mault 
before 
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