The Theater of‘Plants. 
Chap. 104. 1 -ffj 
Trib* 16. 
The Place and Time. 
The manured kindes Me planted every where, and according to the foileand climate is both the rellifhand 
flrength of every forr, for tne Vine that groweth in the Canary Iflands, is the fame with that at and She. 
r«,and yet the one (fill excellcth the other m (Length and fweecnefle. Theoiher wild (aits are all Mprcffed in 
their titles.- the firft wild fort in fundry places of Snrepefooia Italy,France and Germany. The wild forts flower 
fomewhat later then the tame or manured, and therefore what fruice they beare, mult likewife be later ring 
then others, ^ 
7 he Names * 
Themanured Vine is called in Greeke !«"* 5 p©- and »/«(©•, and in Latine Viti, Vinifcra, and fativ* or 
cnlta: the wildeis called Ikuk®- iytat, and in Latine Vitisfylveflri, : Viti; a vine, vel quia invitetur ad'sevsts 
yarienia dicitur, but there is another Vila fylvejhu of the Grecian,, that is the C/emati, ureas of the Latines hy 
fome,and the AmaraduUU by others, when as this is called Labrufca, to caufe it to be knowne alunder • the 
j'uyce of theunripe Grapes of the manured V ine, or rather of the Grapes of the wilde Vine, which come not to 
ripeneffe are called in Greeke Omphacium, and Agrejia in Latine, in Snglifh Varjuyce : The Grapes 
when they are dryed in the Sunnc are called Vntp* jji.and Pap/e folia Rafins: thcjuyceor honour prefled out 
of the ripe Grapes j s called wine : the kernels arc called 3 tytfm acini, the dregsbr ietlin° of the Win- are 
called Vim faces, wine lees while they are moift, but being dryed is called T*rtcnm, Tartar or Arpoll, the de- 
flilled Wine is called Spiritm vim, or Aqua zite, the fpirit of Wine or Aqua vita. I;, the wild Viiie“the He wers 
are called «r*v 8» f and Oenanthc, that is Vim (Its in Latine, which was of much ufe in former times, Luc now is 
Wholly ncglefled. The Arabians call the V inc Harm,Karin or Kami, the Italians Fite vim ft rera, the Spaniards 
Fidand Parra, The French Vigne, the Germanes iVeiureb, the Ttutch wipjgaert oft ivitnfiacke. ‘ 
The Vertues. ^ J 
The Vine hath in it divers differing and contrary properties, feme cold,fome hot, fome fweccc, f -me lower. 
Tome milde and l'omefharpe, and fome moiftening, and others drying: for the leivesand young branches are 
cooling and binding, and good to be put into lotions for lore mouthes, or other parts,and in drinkes againllfea- Sarmer ' ta ‘ 
vers: being bruifed, and with Barley meale applyed to the temples eafeth the head ache comtning by hcate • and ?■ f " , “ The 
applycd to the ftomacke, eafeth the inflammations; and heat thereof: rhe juyee of them being drunke ftayeth Slaves 
thelaske,callings, fpittings of blood, and womens immoderate longings. The alhes of the burnt brandies, or cmreula. 
prefling, made into a lye and drunke, isvery effcftuall fortheflone and gravel! in the kidneyesbeing mixed vrtorct- 
with a little vinegar, it confumeth the warts of the fundament,and the inflammation thereof being bathed theie- i0 ’ um 1> ~ U 
with, it doth marvelloully cafe the paines, andtaketh away the dwelling. The faid lye of Vine afbes, is -ood T“’' V h“' 
to wadi places out of Joynt, or burnt with fire, and nl'ed with Rue and vinegar, is good for the dwelling ofthe the he of 
lpleene : and tided with wine, it helpcth Saint Anthonies fire: the faid lye aldo helpeth frettingsand fillings in tlieni. 
anyplace: the alhes made up with axnngia, is good againft hard tumours, clenfeth fillulacs, and hollow ulcers, 
and healeth them up afterwards, helpeth the paines and fhrinking of the dinewes, and being mixed with oyle* 
eafeth thofe places that are bruifed by falls or othcrwil'e, andcureth the bicings of Scorpions,"’and do-ges: ui'ed 
with vinegar and niter.it wafleth away Wens and other excreffences in the flefh. The water t hat droppeth from Ladnjm 
the Vine, when it is cut out of due time, being drunke helpeth to cxpell and wafh downe the gravell and Bone in ' l “ u - ru 
the kidneys. The Gum that iffuechout of it lclfefticking to the barke, being drunke in wine doth the fame, V r ‘u T‘ r 
(but‘hat we feldome fee any inch in our country, and therefore may dafelyule the water in the (lead thereof! Gummi 
and being bathed on the skinnetaketh away fcabbes, tetters, themorphtw, and the leprous feurfe, if the places nwgiur, 
be firft wafhed with niter: Thel'aidGummeorthe water that droppeth from the greene branches, when 
they arc bin ned, being ufed with a little oyle nketh away haires and warts. 1 he frefh Grapes being eaten, doe 
breede a little windinefle (which is incident unto all lortsof raw fruice ) buc (firre up the appetite, and are plea- Vv “ & 
fant to tile ftcmacke, helping to Hay fpittings of blood, but affeft the head and the Ladder: ‘and arc forbidden in r 4 “ l * 
agues: being hung upand dryed a little,or made into Raifinsphey doehclpc to loofen the belly, efpecially if they !? r T ,and 
be taken without the kerneils, whic h are more drying and binding, to be tiken in pouther of them Helves then any JL’fL 
ot er part of the Vine: Thofe which as s called Rafins of the Sunne are the beft for this purpofe with us, and for 4riili. The 
any other ufe m phyfieke: and herewith are made Tifane drinkes, tohelpe coughes, hoarleneffe of the throate, GrJ prka- 
fhortneRe of winde, toughneffe of flegme, caufing it the more cafily to be expedforate, and doe lenefic fharpe " cls - 
and naufeotis humours, that offend the mouth of the ftomacke : they ferve likewife to open the obftruflions of 
t *. liver, fplecne and bladder, and taken by themfelves they nourifh much, by reafon of their thicke fweete and 
temperate (uoltancc, whereby alfo they ftay not long nor prutrifie in the ftomacke. The fmall Raifins or Cur¬ 
rans are very nourifliing likewife, and fomewhat opening the belly, efpecially being (tewed with fome other Pa ^ Cc ~ 
tnngs conducing thereunto, as with a decoftion of Sema,Rubaibe,and other fuch like things, according as occa- T J. a,hiac * 
ion (hill ncede : Tic T>ama[co Raifins have 1 little tareneffe in them, wherebythey are mod gratefull to the Puff'ul'Jn, 
tomacke, and cxcelleth the Raifins of the Sunne for all the purpofes aforelaid. The juyee of the Grape is of two »akeisa 
lortSjthat is, madeofunripeGrapes which is called Varjuyce, orofthe ripe Grapes called Wine: TheVar- D -=«-Uo 
juyee is a hne tart liqueur fit to be ufed inbrothes, meates,or lawfes.to iliarpcn the ftomacke, to get an appetite, Ra '(i ns » 
and to retrefh and quicken fainting fpirits: Of this juyee is made a fyrupe of efpeciall ufe in the like cauies: the 
Wine IS of fo many fundry forts, as not onely the Grapes,but the feverall climates and foylcs wherein they grow v 
[ e \. fbeweake Wines are veryrheumaticke, and clenfe much: theftrong wines are very heady, and enilame ' ' 
tne blood very much ; thofeof a middle temper are moll proper for our bodyes (who ufe not willingly or or- 
ainarily. to allay or temper our wine with water, unlefle the Vintner doe it without our knowledge or'confent) 
and molt wholefome for our health, and mod in ufe for Phyficke, both to boyle in drinkes, and to ferve as the 
yen, culm,,, toextraft the Vermes of whacioever (hallbe fteeped in it, And is diftnbuted into many parrs, for 
o ,c '*JP. e b°th Sapst and Defrutum, in Englijh Cute, that is to fay,boyled wine, and both made of ’JMufltt-n, 
new Wine, the later boyled to the halfe, the former to the third part- Then there is Lora which is a fmall kind 
wine,like our fmall beerc, by putting water to the preflings, and prefTing them over againe, but becaafe we IsM.Small 
la ve no ale of Inch with us,I forbeare to fpeake further of it, Acetum, Vinegar, that is.lowre wine,which is as VVinc, 
neotfi e r,« ? c» 7 m mtura opw,is pliny fpeaketh of the former.for it is made by letting in the Sunne,which exha- 
Rrrrrr ling 
