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A Table Containing the General Heads of Natural Magick
The Fourth
Book
of
Natural
Magick
"Which teaches things belonging to house-keeping; How to prepare domestic necessities with a small cost; And how to keep them when they are procured."
Chapter I - "How fruit may be long preserved upon their Trees."
Chapter II - "How Flowers may be preserved upon their own stalk."
Chapter III - "How to make Fruit safes, or places where fruit may be conveniently preserved."
Chapter VI - "In what grounds those fruit should grow and be gathered, which we would lay up."
Chapter VII - "How fruit must be shut up and kept closed that the air come not at them."
Chapter IX - "How fruit may be drenched in Honey, to make them last a long time."
Chapter X - "How fruit may be long preserved in ordinary Wine, or sodden wine, or new wine, or else in wine-lees."
Chapter XI - "That fruit may be very well preserved in salt water."
Chapter XII - "That things may be specially well preserved in Oil and lees of Oil."
Chapter XIII - "How Apples may be long preserved in Sawdust with leaves and chaff or straw."
Chapter XIV - "How fruit may be mixed with many things for their better preservation."
Chapter XV - "How other things may be preserved from putrefaction."
Chapter XVI - "How diverse sorts of bread may be made."
Chapter XVII - "Diverse sorts of Bread made from Roots and fruit."
Chapter XVIII - "Diverse ways to make bread of all sort of corn and pulse."
Chapter XIX - "How bread may be increased in weight."
Chapter XX - "How we may long endure hunger and thirst."
Chapter XXI - "Of what fruit may be made."
Chapter XXII - "How Vinegar may be made of diverse ways, and of what."
Chapter XXIII - "How the defects of wine may be managed and restored."
Chapter XXIV - "How oil may be made of diverse things."
Chapter XXV - "How a Householder may provide himself with many sorts of thread."
Chapter XXVI - "To
hatch Eggs without a Hen."
From animals and plants, we have now come to household affairs. There we provided diversity of new fruit fit for our use. Now we shall seem to have sowed nothing, and produced nothing, unless we show how, And what we sowed and produced at great charge and pains, may be preserved against the cold, and injuries of the outward air, that they may come forth in their seasons. It were the part of a wicked and slothful man carelessly to let that die and come to nothing, when he had provided with so much care and pains. Wherefore as you were witty to produce them, you must be as diligent to preserve them. And Husbandman that stores up fruit, shall have good provision for the winter. For says Marcus Varro, they serve for several meats, and no man stores them up but to produce them when he has need of them, to defend, or use, or sell them. I shall first set down the inventions of our ancestors, who were very diligent herein, for they found sundry things by diverse means, and faithfully delivered the knowledge of them to posterity. Then I shall relate what I know to be true, intermixing some of my own inventions, and such as I think to be of greatest concern, and that I have often tried. I shall besides add some considerations of Bread, Wine, and Oil, and such as are of great profit for the Husbandman to provide for his family with the lesser cost, always setting down the natural causes, that they being perfectly known, a man may easily invent and make them. But to proceed to the work...
"How Fruit may be long preserved upon their Trees."
E will begin with Fruit. And whereas fruit
and flowers both may be preserved either upon their own mother tree which
bear them, or else being plucked off from it, we will first show, how fruit
may be preserved upon their own tree, and first rehearse those things which
the
Ancients have
set down concerning this matter and next, what we ourselves have found by
our own experience. Our ancestors, when they would have fruit to last
long upon the tree, were often found first of all to bind them to the stock
or to the boughs, lest any tempest should strike them off, or toss them up
and down. Besides, they did intercept that juice from them, which should
ripen them. For there are some kinds of fruit, which, as soon as ever
they be ripe, will stay no longer upon the tree, but fall down of themselves,
though they are not so much as shaken. Other fruit there are that will
stick longer and faster to their hold. Besides, they were often found
to cover them with certain cases or shells as it were, thereby guarding them
from the injuries of the weather, both hot and cold, and also the mouths
of devouring birds. How to make,
"Pomegranates hang long upon their trees,"
Some have wreathed and platted about the fruit the smaller boughs that grow hard by, that the rain may not come forcibly upon it to break it or chop it, for if it be once Bruised, or that it does but gape and have any chops in it, it will soon perish. And when they have so done, they tie them fast to the stronger boughs, that they may not be shaken. And then they bind the tree about with a kind of Broom Withes, that the Daws or Crows, or other kinds of birds may not come at the fruit to gnaw it. Some do frame earthen cases fit for the fruit, and cover the same with Straw Morter, and let the fruit hang still upon the tree in them. Others do wrap up every one of the Pomegranates in Hay or Loam, and then daub it thick over with Mortar which has chopped Straw in it, and so fasten them the stronger boughs, the the wind may not shake them. But all these practices must be used when the weather is fair, and there is neigher rain nor dew stirring, as Columella teaches. But Beritius uses this means to make them stay long on their tree. He takes the blossoms of the tree when they begin to wither, and wraps in them every Pomegranate by itself, and then binds them about with bonds, thereby preventing their Putrefaction, and their Chawns and chops which otherwise would be in them. Others put them in earthen pots every one by itself, and covers them will and settles them fast, that they may not be broken by knocking against the stock or arms of the tree, nor by hitting one against the other. For by this means you shall have them always better grown then by any other. Varro says, that if you take Pomegranates before they be ripe, as they stick upon their stalks, and put them into a bottomless pot, and cover them, boughs and all, in the ground, so that no wind may come at them, you shall not only find them whole when you take them out, but they will be greater also then if they had hung still upon the tree. Palladius shows,
"Citrons may be preserved upon the Tree."
even by shutting them up in certain earthen vessels fit for such a purpose, for so you may keep them upon their tree almost all the year long. If you would have,
"Grapes hang upon the Vine, Fresh and good, even tall the Spring of the year,"
Beritius prescribes you this course. You must dig a pit in a very shadowy place near to the Vines, about a yard deep, and fill it up with sand, and set up some props in it. Then you must loosen the joints of the Vine branches, and wind them in together with the clusters of Grapes to be tied to the props, and then cover them, that no water my come at them.. You must take heed also the the Grapes do not touch the ground. A thing which I have often put into practice, but it fell not out to my expectation. For still the Grapes were half rotten, and their color quite faded. Columella says, there is no surer way then to prepare certain earthen vessels which may hold each of them a cluster of Grapes, so that they may have scope enough, and they must have every one four handles, whereby they may be tied to the Vine, and their lids or coverings must be so framed that the middle may be the place of closing, where both sides of the cover may fall close together when the clusters are in, and so meeting may hide the Grapes. But you must see that both the vessels themselves, and also their coverings be well Pitched both within and without, for the pitch will do good service herein. When you have thus covered and shut up your Grapes, then you must lay good store of Mortar with Straw chopped in it upon the vessels. But in any case, look that the Grapes be so placed in the vessels, that they touch no part thereof. Tarentinus gives this counsel. The clusters that first grow, you must pluck off, and then others will come up in their steads, if you look carefully to the Vine. Now these later clusters will be very backward and long before they are ripe. Take some earthen vessels, and let them be somewhat open below. Put into them your later clusters, and let the upper part of them be very close covered, and then bind your vessel fast to the Vine that so the wind may not shake them. Palladius says, If you be desirous to keep Grapes upon the Vine till the springtime, you must take this course. Near unto a Vine that is laden with Grapes , you must make a ditch about three foot deep and two foot broad in a very shadowy place, and when you have cast sand into it, stick up certain props, and wind the bunches daily towards them, and when you have wrought them to stand that way, bind them to your props without hurting the Grapes, and then cover them to keep them from the rain. The Grecians likewise counsel you to shut up your Grapes into certain earthen vessels which are somewhat open beneath, but very close and fast shut above, and so you may preserve them long upon the tree. If you would preserve,
"Grapes upon the Vine till new come again, so that upon one and the same Vine -branch, may be seen old and new Grapes both together,"
You may effect it by this device, which I myself have used. For, all the former experiments are the inventions of Antiquity, and, because there is great difficulty in working them, and small profit when they are wrought, therefore I esteem them as toys and matters of little worth. But this I have experienced myself, and preserved good Grapes upon a Vine until May and June, and so have seen both new Grapes, and Grapes also of the former year together upon one and the same branch. When Vintage time is past, you must take the tops and pliant twigs of such Vines as grow by the house side, and wind them at the window into the house, and bind them fast to the summers or beams with the sprigs of Broom, as with strings or thongs, that they may be surely stayed from wagging up and down. But you must let them in handsomely that the windows may be opened and shut conveniently. By this means you shall keep them safe from the injury both of the cold weather and the devouring birds. When there is any frost or wind abroad, keep the windows close shut, and open them again when the air is waxed calm and warm. And so deal by them till the Spring is come. And when the Vine has begun to bear new buds and leaves, then let your twigs out of prison, and let them back out again into open air, and their let them take the comfort of the warm Sun. So shall there grow new Grapes upon the same twigs where the old Grapes are. I have also effected the same,
"By another means."
Because it was a great trouble, and a very irksome piece of work, to take that course every year, I have thought of another device whereby the same effect may be attained both more prettily and miraculously. About the time they are often found to prune the Vines, make a choice of two special branches on the Vine, such as are most likely to bear fruit. Cut off the tops of either of them, but leave the branches still growing on the Vine, and leave two or three buds upon either branch. Then take a vessel made of Chalk or white Clay, and let there be a hole bored quite through the bottom of it, and so place it, that it may stand fit for the branches to be drawn through it, so that they may stand a little out above the brims thereof. When our branches are so seated, then fill the vessel with earth. And that you may work more surely and speedily too, you must set over your earthen vessel, another vessel full of water all summer long, which must be stopped toward the bottom with a clout somewhat loosely, that the clout's end hanging down into the earthen vessel, may bedew the earth that is in it continually by little and little, so shall your sprigs or branches bring forth both fruit and leaves, and moreover take root in the vessel that will shoot out into new twigs. After Vintage time, cut off the branches from the Vine a little beneath the earthen vessel, and so carry them into a close house that is situated in a dry place where no tempests can come at it, as in wine cellars, or such like. Let the windows be netted over, that the birds may not come at them. In the wintertime, if there come any fair days, bring them forth into the Sun, and, when the weather is extreme cold, keep them in so much the closer and warmer rooms. If you preserve them thus until August, you shall have old and new Grapes both together upon one branch, and each of them will be quick and well colored.
"How Flowers may be preserved upon their own stalk."
By the like devices as those were, we may also preserve flowers upon their own stalk, yet not so easily as fruit may be preserved upon their own tree. Neither yet can they be made to last so long as fruit, because fruit are of a harder substance, but flowers are soft and tender. First therefore we will show,
"How Roses may be preserved upon their own stalk."
If you take a Reed or Cane, and cleave it when it is green as it grows by the Roses, and put in the Rosebud as it is upon the stalk, within the Reed , and then bind some paper about the Reed somewhat loosely, that it may have as it were a breathing space, your Roses will thereby be well preserved upon their stalk, as Dydimus reports. Palladius says, If you shut up your Rosebuds as they grow upon their stalk, into a growing Reed which you have cleft for that purpose, and close up the Reed again, that he cleft does not gape, you shall have fresh Roses when you will, if you open your Reed again. I have tried this device, and found it in some sort to be true, and answerable to my intentions. I took the Rosebuds before they were blown, and shut them up into a Reed (for the Roses and the Reeds must be planted near together) and the cleft which I made in the Reed , being but slender, I bound it up again that it might not stand gaping, (only I left a fit passage for the Rose stalk to stand up) and so I preserved them a great while. The like device I used,
"To preserve Lilies upon their stalks for a long time."
I cleft the Cane between the joints, and put the Lilies into it as they grow upon their stalk before they were blown, and so the joint of the Cane closing upon them beneath, and the cleft above being stopped with Wax, the Lilies were then long preserved upon their stalk. The very same experiment I practiced upon Clove-gilliflowers, and so I had them growing upon their stalk a great while. And whensoever I would use them, I broke up their cases wherein they were preserved, and so by the comfort and force of the Sun, they were blown and opened themselves.
Chapter
III
"How to make Fruit Safes, or
places where fruit may be conveniently preserved."
Now we will show how you
may preserve fruit when they are taken off from the tree. That
we may so do, we must first know the causes of their
Putrefaction.
The Philosophers
hold, that the temperature of the air being exceeding variable
by reason the the variety of celestial influences which work upon it, is
also of that force, that it causes every thing which it comes at, even whatsoever
is contained under the Cope of
the Moon, to hasten towards an end, and by little and little
to decay continually. For the air which is apt to search for everything
when it lights upon any fruit, finds in it a certain natural heat somewhat
like to its own heat, and presently closes with it, and entices as it were
the heat of the fruit to come into the air. And the fruit itself, having
a natural coldness as well as heat, is very well content to entertain the
heat of the surrounding air, which exhausts the own heat of the fruit, and
devours the moisture of it, and so the fruit shrinks, and withers, and consumes
away. But man is not of such a dull sense, and of such a blockish wit,
but that he can tell how to prevent these inconveniences, and to devise sundry
kinds of means, whereby the soundness of fruit may be maintained against
the harms and dangers of both cold, and of heat. And first we will
speak of Fruit
Safes, or artificial places, whereby the danger of heat may be
avoided. Then we will show that there is a special choice to be made
of times, when the heat will be of small force. And then we will prescribe
the manner of gathering fruit, lest they might be
Bruised with handling or
falling, which if they should, it would be their
Bane, and the beginning of their
Putrefaction. And, last of
all, we will teach you how to lay them up in diverse and sundry places, whereby
you may prevent the heat and moisture of the air, from doing them any harm.
We will speak of some peculiar places of the world, which are excellent
good to preserve fruit in.
Theophrastus
says, that some fruit will last the longer, because they
are laid up in some certain places. Wherefore, in a certain place of
Cappadocia, which is called Petra, fruit may be preserved forty years, and
yet they are all that time fertile, and very fit to be sown. No, says
he, if they be kept threescore years, or threescore and ten, they will still
be very good for meat to be eaten, though not so good for seed to be sown.
The place he reports to be a high place, and open for the winds, and
to stand lower towards the north then to the other three quarters of the
world. It is reported likewise, that fruit are preserved in Media,
and other high countries, longer and better then in other places. But
these are the properties of some peculiar places only. But generally
for all Fruit
Safes, it is the judgment and counsel of all the best and most
learned Husbandman, that they
must be so situated, that they may have windows towards the north, which
must lie open in the springtime, and every fair day, that the northern wind
may blow into them. But in any case there must be no windows made towards
the south, because the southern wind will make our fruit full of wrinkles.
Let us see therefore,
"What places are fittest to lay up Quinces in."
Marcus Varro says, that they will be preserved well if they are laid up in some place that is cold and dry. Columella also lays them up in a cold floor or loft where there comes no moisture. Palladius likewise would have them laid up in some cold and dry place, where there comes no wind. So if you would,
"Preserve Apples well,"
Columella teaches us to lay them up in a very cold and a very dry Loft, where neither smoke, nor any noisome favor can come at them. Palladius would have them laid up in some close and dark places, where the wind cannot come at them. And Pliny would have them laid very thin one by another, that so the air may come equally at every side of them. So,
"Pomegranates may be preserved,"
As Columella reports out of Mago the Carthaginian, if first you warm them in Seawater, and then smear them with some Chalk, and when they are dry, hang them up in some cold place. And Palladius , out of Columella, prescribes the very same course. In like manner you may,
"Preserve the fruit called Ziziphum,"
If you hang them up in a dry place, as the same author is of opinion. If you would have,
"Figs to last a great while,"
Columella teaches you, that as soon as they be thoroughly dry, you must lay them up in a very dry room, and thereby you shall preserve them for a long time. So,
"Damosins may be long preserved,"
If you lay them upon hurdles or grates in some dry place, where the Sun may come at them. Palladius shows, that,
"Chestnuts may be long preserved,"
If they be raked up in the earth, where they may lie dry. And I myself have seen in Barry,
"Almonds preserved sound a great while,"
Three years or four years together, shells and all, being laid up in a dry place. If you would have,
"Wheat long preserved,"
Varro says, that you must lay it up in high Garners which have a thorough air on the eastside and on the northside. But in any case, there must be no moist air come at them from any waterish places thereabouts. Some have their Garners under the ground, as caves, as it is in Cappadocia and Thracia, and others have their Garners in pits and ditches, as it is in the nearer part of Spain. Only they lay the Chaff under it, and take special care that no moisture nor air may come at it, except it be when they take it out to use some of it. For if the air be kept from it, the Worm cannot breed in it to devour it. By this means they keep their Wheat good and sweet, fifty years, and they preserve their Millet above a hundred years as Theophrastus records. If you lay up your Wheat with any Dust in it, it will Putrify. For the extrinsecal heat of the Sawdust, does as it were lay siege to the natural heat of the grain, and so chokes it up, because it has not as it were a breathing place, and by the means it is overheated and so Putrifies. Florentinus reports out of Varro, that Corn may be very will preserved above the ground, if it be laid up in such places, as have eastern light shining into them. They must also be so situated that the northern and the western winds may come at them moderately, but they must be safe from all southerly winds. And you must make in them a great many of channels, whereby both the warm vapours may have issue forth, and also the cooling air may have access in. The best way whereby you may,
"Preserve Beans,"
Is, to Parch them reasonably well, for so there will be less store of moisture in them, which will cause them to last the longer. Theophrastus writes, that in Apollonia and Tarentum, they preserve Beans long without any Parching at all. Pliny makes mention of certain Beans that were laid up in a certain cave in Ambracia, which lasted from the time of King Pyrrhus, until the war which Pompey the great waged against the Pirates. The same Theophrastus writes also that,
"Peas may be long preserved,"
If you lay them up in high places where the wind has his full force, as in Media and the like countries. But the Bean will be kept there much longer, so also the,
"Pulse called Lupines, may be long preserved,"
If you lay them up in a loft where the smoke may come at them, as Columella writes. For if any moisture does settle upon them, presently the Worm breeds in them, and if once the Worm has eaten out the Navel as it were of the Pulse, that which is in them like a little mouth, then cannot the other part which is left, be ever fit for seed. Palladius likewise says, that this kind of Pulse will last very long, if it be laid up dry in Garners, where no moisture can come at it. Especially if it may be continually perfumed as it were with smoke. But now let us show how to do that which is the most difficult thing of all in this kind, namely,
"How to preserve flesh and fish,"
I have seen flesh and fish preserved from Putrefaction, for a whole month together in very cold places, without any other art at all besides the coldness of the place. In rooms that are made under the ground, and very cold, where there comes neigher heat nor any southerly wind, but that they are continually cold and dry, and almost every thing may be preserved without Putrefaction. In a certain Monestary that is upon the hill Parthenius, near Naples, I say the carcasses of men kept whole and sound for many years together. The hill is covered over with snow almost continually. And in the tops of the mountains, where the snow lies in ditches and pits, conveyed thither of purpose to keep it, look what Pears, and Cervises, and Apples, and wild Chestnuts have been gathered up by chance together with the snow, and put into the same pits, after the space of a year that the snow was consumed away, we have there found the same fruit, so moist, and fresh, and goodly to the eye, as if they had been but then plucked off from their trees. To conclude, there is nothing better and more available for the preservation of anything, then is the dryness and the coldness of such places as they are laid up in, to be kept.
Chapter
IV
"What special time there must be chosen for the gathering
of such fruit, as you mean to lay up in store for a great while
after."
The
principal matter which I would have to be observed in this case, is the choosing
of your time when to gather all such fruit as you would lay up in store,
that they might last long. For if we desire to defeat heat and moisture
which will mar our fruit, and cause it to
Putrify, we cannot take any
better course against them, then by making choice of such a time to gather
our fruit in, as when those planets and stars, which are the principal authors
of that heat and moisture, are themselves become cold and dry, or at the
least not hot and moist in any high degree. The
Moon, when she is waning,
is cold and dry. If there be any fruit gathered when the
Moon abounds with heat
and moisture, the very same qualities will also the fruit abound withal,
and so they will very soon be
Putrified, as every man of any
wit will easily judge. And therefore all those that have written of
husbandry, with one consent do give it for a precept, that fruit are to be
gathered in the decaying of the
Moon. Moreover,
the night and the day, the morning and the evening, do bestow their moisture
and their dryness upon fruit, accordingly as they themselves are either moist
or dry. The day, by reason of the presence of the
Sun, is hot and dry. The
night, by reason of the absence of the
Sun, is cold and moist. The evening,
by reason of that it has a little of the
Sun, is partly warm, and yet by withal
by reason of approaching night, is partly moist. The morning, is partly
cold, by reason of the tail of the night, and partly warm, by reason of the
Sun time will be partly warm. But
lest we should make the matter too hard and difficult, by giving such
Astrological
precepts, we will frame ourselves to the most plain, and yet a very exact
rule, namely, the the situation and aspect of the planets is to be regarded,
whereby the air becomes colder and dryer then at other times, and so consequently
the fruit may last the longer. And, because we will not be too tedious,
we will spare to allege authorities and experiments which might be brought
for the proof hereof, seeing all living creatures that are gendered in the
full of the Moon, or somewhat
before, do grow much more then they that are gendered when she is in the
waning. but let us come to examples. If you would know,
"The time, wherein Citrons are to be gathered,"
Palladius teaches you in his book of the preserving of Citrons. If you would gaeep Citrons to keep, says he, you must pluck them with their boughs and leaves from the tree in the nighttime, when there is no moonlight stirring. Pontanus, a countryman of ours, has elegantly set down this matter. If you desire, says he, to keep Citrons long without any harm or loss of their vigor, you must take this course. Pluck off the fruit together with the branches and leaves as they were upon the tree in the nighttime when the Moon shines not all all. Then hang them up on some hook or tack in a dark and closed place, see that you touch them but very softly, and not let any wind come at them, or else lay them among chaff and dry Straw . So shall you keep the fruit sound and good, and the leaves also green for a great while together. There is also,
"An appointed time wherein Quince-pears are to be gathered."
I have found no better or surer way to preserve Quince-pears, says Columella, then by gathering them that were very ripe and sound, and without any blemish, at such time as the air was temperate, and the Moon in the waning. Likewise the same author prescribes unto us,
"A time wherein Apples are to be gathered that they may last longer,"
Bids us to thus. About August, choose, says he, the sweetest Apples, such as be not overripe, and they will be kept long. Pliny counsels us to gather them after the Equinoctial in Autumn, but never before the Moon is fifteen days old, nor yet before one of the clock. And Palladius shows,
"What time Pears are to be gathered in, that they may last long."
In a calm day, when the Moon is in the waning, and that also toward the latter end, between the two and twenty and eight and twenty day of the Moon, you must take them off the tree with your hand, at such time of the day as the Sun is in some strength of heat, that is, either between seven and ten in the morning, or else between two and five of the clock in the afternoon. And the Pears which you so gather, must be somewhat hard and green. Pamphilus, a Husbandman prescribes,
"A certain time wherein to gather Cherries, that they may last long."
Cherries are a kind of fruit that will soon wither, and yet if you gather them before the rising of the Palladius, and so lay them up, they will be fresh and good a great while. Palladius prescribes,
"A certain time wherein to gather Medlars, that they may last long."
They are to be gathered, says he, in a fair day about noontime, and they must not be thorough ripe. Columella says, that,
"The time wherein you gather Pomegranates to be laid up and preserved."
Must be a fair day when the air is temperate. Pliny would have you to let them be well dried by the Sun, that there be none of the night's dew left upon them. Didymus chooses,
"A certain time wherein Corn is to be gathered and laid up."
When you have reaped your Wheat or Barley, you must let it lie abroad in the field one or two days, or at the least one whole night, and carry it away before the rising of the Sun, that so it may be thoroughly cold when it is laid into the barn, for it is that which will cause the Corn to last much the longer. Columella shows, and he teaches it of his own experience,
"What time Beans are to be gathered, and laid up to be long preserved,"
You must fell your Beans, says he, when the Moon is in the very last of her last quarter, and you must fell them before daylight, then, when they are waxed dry upon the floor, presently you must thresh them out before the Moon is renewed, and when you have laid them on cooling, then carry them into your Garner to be laid up. For if you deal thus with them, you shall be sure to preserve them from the Worm, which otherwise will breed in them. The very same experiment does Palladius record out of the very same author. Likewise,
"Garden Peas may be preserved for a whole year,"
If you lay them on drying in the Sun, and when you have fetched out all their moisture, take them out of their shells, and lay them up. For by this means shall you preserve them from Putrefaction.
"Of the manner how to gather fruit,
as also to help and dress the stalk that grows into them, whereby we may
prevent the first original, and the occasion of their
Putrefaction."
Whereas our ancestors did perceive that the first beginning of Putrefaction in fruit did arise from the little stalk that grows into them, or from that part of the fruit where the stalk is entertained into it, (for is is requisite, that the beginning of the spoil, and destruction of them should arise in the very same part, wherein they began first to live and receive their nourishment) they have therefore devised sundry means whereby to prevent all such mischief and harm, as the stalk might bring upon the fruit. Moreover, fruit are to be gathered very carefully, especially those that we intend to lay up and store, insuring they will not be knocked and hit up against one another. For the hitting of them together will bring about and cause their Putrefaction. Besides, we must see that they are in their best state when we gather them, that they be not perfectly ripe; for as they must not be altogether sharp and green when they are gathered, so neither must they be come to their full ripeness. Furthermore, the fruit that you would lay up, you must take a diligent view of them, and see that they be found, without any bruise, or speckedness, or Worm in them. But let us come to some examples. And first,
"How we must gather Apples, and how we must dress their stalks."
Columella would have such Apples to be preserved, which have a good Relish, and are gathered when they are reasonably ripe. And he would have them to be so disposed and placed when they are laid up, that the blossom end should stand upward, and the stalk end downward, even so as they grow upon the tree. But they must not be laid to touch each other. Neither must they be thoroughly ripe when they are gathered, but somewhat sharp and sour. Besides, you must see that every several kinds of Apples must be laid up in several rooms or cell by themselves. For when sundry kinds are laid together in one cell, there will be disagreement among them and the sooner will they Putrify. Experience whereof we have in Wine, which if it be made of sundry kinds of Grapes, it will not be so durable, as when it is made of only one kind. Palladius says, if you keep Apples in store, you must gather them very charily, that they be taken off from the tree without any blemish, and you must drench their stalks in scalding Pitch, and so place them upon a boarded Loft, with the stalkend downward. And you must take heed that you do not touch them, nor meddle with them till we take them out as being fit for our use. Pliny likewise shows, that Apples must be placed upon their stalkends. Apuleius the Greek counsels us to gather our Apples when they are in their full strength and we must take special regard, that they be gathered by hand without any bruise, and then laid up in such sort that they may not touch one another. But in any case they must be sound and not thoroughly ripe. He says also, that if you smear the tops of Apples with the juice of green Ragwort, it will preserve them from Putrefaction. If you would have,
Citrons to last long,
Palladius counsels you to gather them with their boughs which they grow upon, and lay them up in several, as we showed before out of Pontanus. Columella shows,
"How Pears must be gathered that they may endure long."
Namely, if you gather them before they be thoroughly ripe. And Palladius says, that they must be gathered charily by hand, that they may not be Bruised. And you must diligently cull out from them, all such as have fallen from the tree, and lay up none but those that are very sound, and somewhat hard and green, and such as such as are gathered with their stalks still upon them. Democritus says that those Pears will keep best, which are besmeared with Pitch about the stalk, and so hung up. We will also show the manner how to gather,
"Cervices that they may last."
Marcus Varro says that Cervices are to be gathered even while they are still very sour, and so to be hung up, that they may ripen but slowly, and that also within doors. For if you lay them up when they are grown to some ripeness, that will not last so long. Theophrastus by this means procured Cervices to defer their ripening even until winter. Columella says, they must be charily gathered with your hand. Pliny says, they must be hung up, as they are on their boughs. Palladius says, they must be gathered when they are hard, and so hung up together with their stalks in some close and dark place. So,
"Figs are to be laid up as they are upon their boughs,"
As Africanus teaches, but, says he, they must be gathered before they are ripe. For when once they are come to be ripe, they will hang no longer upon their tree, as other fruit do, but will fall off presently. They are also to be gathered and laid up with their stalk or their Navel upon them, that is, the part which they hold by, and depend upon their mother. For if they be so gathered, they will last the longer sound and good. Palladius also would have them to be gathered while they be green and unripe, and that with their stalks upon them, and so be laid up. Cato says, that the boughs of the Figs tree whereon the Figs grow, are to be preserved together with the fruit, and those Figs that you would keep, must be gathered somewhat green and sour. Columella says, that Figs, if we would keep them long, must be gathered, neigher when they are very ripe, nor yet when they are too green. Palladius says, that if you would have,
"Peaches well kept,"
You must fill up the Navel of the Peach, that is, that part of the peach whereby it closes with the stalk, with one drop of scalding Pitch. I for my part have preserved,
"Damosins a great while longer."
By hanging them up with their stalks, upon the rafters of a house, but there is none so good to be kept, as those that are of a purple color. Palladius would have them to be gathered while they are unripe, yet he would not have them too raw, but in any case they must be sound, without any Worm, or bruise, or any other blemish. So also the fruit called,
"Ziziphum may be preserved,"
If it be gathered with the boughs that it grows upon, and folded or wrapt up in his own leaves, and so hung upon upon the beams of a house, as Palladius shows.
"Medlars may be kept long,"
If you gather them when they are but half-ripe, and hang them up with their boughs in some house. Beritius shows,
"How Pomegranates are to be gathered and laid up to last."
You must gather them, says he, with a very chary hand, lest if you touch them somewhat roughly, they should be hurt or Bruised. And that would be an occasion of their Putrefaction. Columella says, that Pomegranates are to be gathered with their stalks, and the stalks to be put into an Elder tree, because the Elder tree is full of Pitch, that it may easily entertain the Pomegranate stalks. The same author reports out of Mago the Carthaginian, that all fruit, which you would lay up in store, must be gathered with their stalks upon them, yes, and if it may be without spoil or hurt of the tree, they must be gathered with their boughs too, for this will be very helpful to cause the fruit to last longer. Palladius says, that Pomegranates may be preserved best, if you gather them sound, and lay Pitch upon their stalks, and hang them up in due order. Nay, they will keep so much the better, the longer the boughs are, which are plucked off from the tree with them. Pliny says, that they are to be gathered with their boughs, and the boughs to be stuck into the Elder Pith, and so to be preserved. Cato shows, how we may preserve,
"Myrtle twigs with their berries upon them."
They must be taken from the tree when the berries are somewhat sour, and so bound up with their leaves about them. Didymus has taught us, how we must gather,
"Grapes that they may last long"
We must take special heed that every Grape be perfect and sound, and for this cause we must have a very sharp knife or hook, to cut of those Grapes that are unsound easily and without any stroke, even with one touch as it were. When you gather your Grapes they must be in their full strength, neigher too raw, nor yet past their best ripeness. Some cut off the branches together with the clusters, and when they have so done, they remove all the Grapes that are either Putrified, or dried away, or unripe, and pluck them off with a pair of Nippers, lest they would infect their fellows. And after this, they take the branches whereon the clusters grow, and that end which was cut, they dip into scalding Pitch, every one by itself. Others hold, that Grapes must be hung up in some high roof, where the air my have full scope at them, but the Grapes must be note of those which grow toward the tops of the branches, but they must be the lower clusters. Palladius says, if we would have Grapes to last, we must see that we gather such as are without blemish, they must not be too harsh and sour, neither must they be over-ripe, but it must be a very clear Grape to the eye, and somewhat soft to be felt, and yet it must have a reasonably tough skin. If there is any among them with a blemish or is Bruised, we must cut it away. Neither must we suffer among them any one that is over hard, which the Sun has not in some sort overcome with his heat. After all this, we must drench the cut ends of the stalks in scalding Pitch, and so hang them up.
Chapter
VI
"In what grounds those fruit should grow and be gathered,
which we would lay up."
We
must not omit to speak of another necessary observation in this matter.
Namely, in what ground, in what air, under what climate, it is best
that those fruit, which we should lay up, should grow and be gathered.
What fruit does grow in moist and watery hollow and low grounds, as
also those which grow in such grounds as are much soiled and
Manured with fat
Muck. They are much
subject to
Putrefaction. For, in
as much as they grow with great store of moisture and heat in them, they
have the occasion and original of their own bane within their own bosom.
But in wild fruit, and such as grow upon the tops of mountains, in
dry grounds, and such as are not
Manured at all, and such as the
southern heat does continually beat upon, if falls out clean otherwise.
For the fruit that grow in such places, are for the most part, dry,
and very solid. Not abounding either with heat or moisture.
Hesiodus
in his book of Husbandry, never
makes any mention of
Muck or soiling.
Questionless, he would never have omitted such a necessary part of
Husbandry as this is, but that
he saw the inconvenience of it in this respect, that it makes the fruit more
subject to Putrefaction, and many infirmities. Fruits that grow in
wild and stony grounds, where the wind has his full force, will preserve
themselves without any skill and device practised upon them. Wherefore,
if other sleights be added, which are helpful to their preservation, they
will surely last much the longer. But let us see whether
Antiquity has made any mention
of this matter. An first let us hearken to
Theophrastus, who shows,
"In what ground there grow the best Dates or Palms to be preserved for store."
If you preserve and lay up an Dates or Palms, says he, you must make choice of those which grow in sandy grounds, as in that country which is called Syria. And there are in all that country but three sandy places where they do grow, and these are excellent good to be preserved. Those which grow in other places are not durable, but presently wax rotten. Of all those Palms which Syria yields it is held by some, that none are good to last. But those only which grow in the Palm valley, a place so called there. But those which grow in Egypt, and Cyprus, and elsewhere, they are all very soon Putrified. And Pliny reports out of the same author, that those Palms which grow in Salt and sandy grounds, as in Judea, and Cyrenian Africa, may be preserved. But not those which grow in Cyprus, Egypt, Syria, and Seleucia of Assyria. The same Theophrastus, speaking of Beans, shows,
"In what ground there grow the best Beans to be preserved for store."
One country, says he, differs from another, and one climate differs also from another, in respect of the fruit that grows in them. Either to be good to lay up, or to be subject to Putrefaction. And therefore the Beans that grow in Apollonia which is near to the Ionian Sea, are not subject at all to any Worms or rottenness, so that they are best of all others to be preserved. Likewise the Beans that grow about Cizicum are very durable.
"How fruit must be shut up and kept
close that the air comes not to them."
We
have shown before, that, if we would preserve fruit long, we must keep away
both heat and moisture from them. Both which qualities are found in
the air. Wherefore we will first set down the devices of
Antiquity in this behalf. And
then our own devices and experiments. And first,
"How to keep Apples close without Putrifying."
We will begin with Aristotle, who says, that fruits are to be kept in bottles full of air, that so the outside air may be excluded. For thus he speaks in his Problems. When it happens that the fruit of the trees, and flesh, and such like, do last without Putrefaction, when they are shut up in bottles full of air, or in other vessels that are well covered, and closed up on every side? It is because all things are like to be corrupted when they are stirred or removed, but when things are filled, they stand unmovable? For it cannot be, that anything should be moved unless there is some vacant space to be moved in. Now those things which are so shut up are every way full, and therefore are preserved without Corruption. As if he should say, the air which is so enclosed, cannot so soon procure Putrefaction, by reason that it is not so subject to the daily alterations of the circumstant air. Or if the fruit could send forth their heat and moisture which is in them, yet it should be kept in upon them by the fullness of the bottles. But let us see what the masters of Husbandry do teach concerning the matter. As for example,
"How to preserve Citrons without Putrifying."
Palladius does thus preserve them from the air. He shuts up every Citron in a vessel by itself. Plasters them up. And sets them orderly in a fit place prepared for that purpose. Sotion says, the the Pome-Citron must be very well Plastered over with stamped Mortar, that so it may keep one whole year together, without any harm or blemish. So have others taught us the way,
"How to keep Apples shut up close."
Columella says, that every several kind of Apples is to be placed in a several cell by themselves. For when diverse kinds are shut up in one and the same cell, they will not agree so well together, but will soon Putrify. But when you have disposed of your Apples that they are set in good order, then shut up the lids of the Coffer or cell upon them and plaster the lids over with Loam, that has Straw chopped in it, lest the air get in. Palladius would have every Apple placed by itself in several earthen vessels, which must be Pitched within, and Plastered over with Mortar. Or else they may be covered in clay and so preserved. Pliny says, that the custom of his time was,to make choice of the best Apples, and to plaster them over with Mortar or Wax. That it may be like a crust on them. But, says, he they must be fully ripe first, for otherwise they will grow and wax larger, and so break out of their houses. Others put every Apple or Pear into a several earthen vessel, and smear the vessels all over with Pitch, and then put the vessels with the fruit in them, into a barrel or tub, and so preserve them. Apuleius did preserve them in an earthen pot lid all about on the inside with Wax. Some preserve them by lapping them up in Reits or Seaweed, and so shutting them up into earthen Pitchers. But they must be every one wrapped up severally by itself, and so lid, that they may not touch each other. And besides, the Pitchers must be very well and close covered. Columella prescribes this course whereby,
"Quinces are to be shut up, that they may last."
They must be wrapped up in Fig leaves. And you must take some Potters white earth and put in Wine Lees to it, to make a Mortar of them. And with the Mortar, smear the Quinces. Then you must put them into some new vessels, and and cover them all over with some dry plastering that they may not touch one another. Palladius puts them between two tile Shards, and closes them up with Loam round about. And then covers them over with dry Plastering, and so so lays them up in a new pot or basin that they may be kept apart. Democritus does first cover them over with leaves, and then he makes Mortar of Clay or of some Potters Chalk with hair chopped into it with which he smears the Quinces. And when he has dried them in the Sun, he lays them up. And whenever he would use any of them, he breaks their case, and there finds his Quinces in the same taking as they were, when he put them in. But Pliny teaches us very briefly, that if we would keep Quinces long, we must shut them close, that no air may come at them. By the like means, you may preserve,
"All things close exceeding well,"
Mago, when he would preserve any kind of fruit close, he covers them all over very carefully with Potters Chalk, and then dries it in the Sun. And if there happens to be any Chap in the Mould, he closes it up with Loam. And so when it is dry, lays it up. Others take a new earthen Pitcher, and strew it with the Sawdust or shavings of Poplar, or else the Holm tree. And then they place the fruit in it, in such a way that their lies some of the Dust between every fruit. Then they board that space, and make a floor over that level. And having so done, they strew the second level with the like Dust, and there also dispose of their fruit as in the other level. Then they board that space also. And make a third level, and so a fourth, and so forward till the Pitcher is filled. And when it is full, they lay a covering upon it, and plaster it over very carefully with thick Loam. Others put their fruit into a barrel, but they place them in such order that the one may not touch the other. And then they close up the barrel again, as Palladius reports. Africanus teaches a way whereby,
"Figs may be shut up to be preserved long,"
You must take a green Gourd, and make in it certain cells or hollow places of receipt. For every Fig, a separate cell. Into these cells you must put your Figs and wrap the Gourd about with a swath of cloth or Leather. And then hang up the Gourd in a dark place where neither fire nor smoke may come at them. But you must see that the Figs which your would thus preserve, have their tails or stalks upon them. Others take a cup of Glass, or some other cup that you may see through, and set it upon the Figs, with the mouth downwards, and stop up with Wax every place round about, that no air may come within the cups's mouth. And so the Figs are preserved without any Corruption. Palladius rehearses the very same experiment out of the same author. Likewise,
"Cervices may be shut up in barrels,"
And thereby be preserved a great while. You must take Cervices presently as they are gathered, and make choice of those that are not Bruised nor blemished any way. These you must put into a barrel, and shut up the mouth of the barrel very close and Plaster it over with Mortar. Or else you mak take clay Mortar, that is well made, and beaten together, that it may be about the thickness of Honey, and drench your Cervices in it, and then hang them up. So you may preserve them sound a while. And afterwards you must wash them, that the Mortar which sticks upon them may fall off. So the fruit,
"Ziziphum may be shut up in earthen vessels."
To be long preserved, as Palladius shows. But they must be gathered by hand, and that not before they be ripe. And you must shut them up in long earthen vessels, and Plaster them over, and so lay them up. He shows also,
"Medlars, and the fruit Tuber may be shut up in Pitchers, so to be preserved."
You must put your Medlars into Pitchers, that are smeared with Pitch on the inside. But the Pitchers wherein you put your Tubers, must not only be Pitched on the inside, but also daubed over on the outside. So Didymus shows that,
"Myrtle berries may be very well kept,"
To last long, if you gather them when they are green, and put them into a vessel, that is not Pitched, and so cover it close, and lay them up. Others lay them up with tails or stalks upon them. Palladius shows that,
"Nuts may be long preserved."
If you shut them up close in Coffers. But the Coffers must be made of Nut tree. The same Palladius shows,
"Chestnuts may be long preserved."
If you put them in Wicker baskets, and Plaster up the baskets round about. But the rods which the baskets be made of must be Beech rods. And they must be made up close, that no air may come at that fruit which is in them. Likewise,
"Roses may be shut up to be preserved."
If you take green Barley being plucked up by the roots, and put them into a barrel that is not Pitched. And lay Roses in among it before they are blown. For by this means you may keep them long. So also you may shut up,
"Lilies, to make them last a whole year."
You must gather them with their boughs, as they grow, before they are blown, and put them into new earthen vessels that were never Pitched. And when you have covered the vessels, lay them up. And so shall you have Lilies of a year old. But if you have any use for any of them in the mean time, bring them forth into the Sun, and by the heat thereof they will be opened and blown. We will show also out of Didymus, how,
"Grapes may be shut up to last long."
Some take certain cases that are Pitched all within, and when they have strewn them with the Dust or dry powder of the Pitch tree, or the Fir tree, or the Black Poplar tree, or else with the dry flower of Millet, then they put in their Grapes . And so they last long. But they take their Grapes presently after the time of Vintage, and make special choice of those Grapes that are without any bruise or blemish, and they shut up th mouth of the vessels very close, and overlay them with Mortar. Or else they may be drenched in Clay Mortar, that is well beaten, and somewhat liquid, and then be hung up, and so kept for a while. And afterward when you would use them, wash them over, that the Mortar may fall off. Columella says, you must take the great Peat-grape, or else the hard-skinned Grape, or else the fair purple Grape, from the Vine, and presently Pitch their stalks with hard Pitch. Then take a new earthen Vat, and fill it with dry Chaff well sifted, so that it will be without Dust. And so hang up your Grapes upon it. Then take another Vat, and cover therewith the former, Grapes and all. And when you have laid the brims of both Vats together, then daub them up with more that is made with chopped Straw . And when you have done so, place them in a very dry loft, and cover them all over with dry Chaff.
"Wheat may be laid up close to be preserved,"
By putting it into caves or pits of the earth, as we have shown out of Varro. For the Cappadocians and Thracians put their Corn into caves and dens. The Spaniards put it into certain pits, and make special provision that the moisture and air may not come at them, except it be when they take out any for their use. For if the air does not breath upon it, it will be free from the Mice and such like Vermin. And it is known, that Corn thus laid up, has been kept clean and sweet fifty years together. Marcus Varro says, that,
"Beans and Pulse have been laid up in vessels, and so preserved for a long time."
But they must be Oil vessels. And they must be covered over with ashes. Pliny writes the very same experiment out of Varro. That Beans and Pulse being laid up in Oil-buts, and covered over with ashes, have lasted a great while. And being laid up in some hole of the earth, they have lasted up to one hundred and twenty years. So the Pulse called,
"Lentils, have been preserved long,"
As Columella shows. For if you put them into Oil vessels, or else into salting tubs, that they may be full. And so Plaster them over with Mortar, whenever you take them out again for your use, you shall find your Lentils sweet and good.
"How the Ancients, when they had
put their fruit into certain vessels, and so shut them up close, did put
them also into some other vessels full of
Liquor."
How the Ancients, by making up their vessels close, did shut out and keep away the air as being the author of all Putrefaction. So that it could not come into the fruit. Yet they did not by this means keep away the air out of those places where the vessels were laid, but that as the circumstant air was changed, either being disposed to heat, or cold, or drought, or moisture, so the air also that is within, must need to be changed. And consequently, the fruit also must be affected with the same change.
"How Quince-pears being shut up close, may be drowned for their better preservation."
An experiment which Democritus has set down. You must put your Quince-pears into a new earthen vessel. Cover it. And Pitch it all over, and so put it in a But of Wine. But so, that they may have Scope to swim upon the top of the Wine. For by this means shall you keep your fruit fresh and good for a long time. And besides, the Wine wherein they float, will have a very fragrant favor. Likewise,
"Apples being shut up close, and then put into Cisterns, will last long,"
As Palladius shows. You must put your Apples, says he, into earthen vessels, well Pitched and made up close. And when you have so done, drown those vessels in a Cistern, or else in a pit. Pliny puts Apples in earthen basins, and so lets them swim in Wine. For, says he, the Wine by this means will yield a more Odoriferous smell. Apuleius says, that Apples are to be put into a new pot, and the pot to be put into a Hogshead of Wine that there it may swim, and play on the top of the Wine. For so, the Apples will be preserved by the Wine, and the Wine will be the better for the Apples. So,
"Figs being shut up close, may be drowned for their better preservation."
As Africanus affirms. They take Figs, says he, that are not very ripe, and put them into a new earthen vessel. But they gather them with their tails or stalks upon them, and lay them up every one in several cells by themselves. And when the have done so, they put the vessel into a Hogshead of Wine, and so preserve their Figs. I have also proved it by experience, that,
"Peaches being shut up in wooden Cisterns, have been well preserved by drowning."
And I have proven it also in other kinds of Apples, that if they are shut up in a small vessel that is very well Pitched on the outer side, and so drowned in the bottom of a Cistern of water, and kept down by some weights within the water, that it may not float, they may be preserved many months without any Putrefaction.
"Pomegranates may be preserved in a Pipe or But that is half full of water."
As Palladius shows. You must hang up your Pomegranates within the But . Yet so, that they must not touch the water. And the But must be shut up close, that the wind may not come in. And as fruit may be thus preserved, if the vessels be drowned in water or other Liquor. So there are some of opinion, that, if you hide those vessels underneath the ground, you may by this means also escape the danger of the alterations that are in the air. Columella shows that,
"Cervises being shut up close, and so laid under ground, will thereby last the longer."
When you have gathered your Cervises carefully by hand, you must put them into vessels that are well Pitched. And lay also Pitched coverings upon them, and Plaster them over with Mortar. Then make certain ditches or trenches about two foot deep in some dry place within doors. And in them so place your Pitchers, that the mouth may be downward. Then throw in the earth upon them and tread it in somewhat hard. It is best to make many trenches, that the vessels may stand asunder. Not above one or two in a trench. For when you have use of them, if you would take upon any one of the vessels, none of the rest must be stirred. For if they be, the Cervises will soon Putrify. Pliny reports the like out of Cato. That Cervises are put into earthen vessels well Pitched. The covering being Plastered over with Mortar. And then put in certain ditches or pits about two foot deep. The place being somewhat open, and the vessels set with the mouth downward. And Palladius writes out of those two authors, that Cervises must be gathered while they are somewhat hard, and laid up even when they begin to be ripe. They must be put in earthen Pitchers, so that the vessels are filled up to the top, and covered with Mortar. And then laid in a ditch two feet deep, in a dry place where the Sun comes. and the mouths of the vessels must stand downward, and the earth must be trodden in upon them. The same author writes,
"Pears being shut up in vessels, and so laid under the ground, will last the longer."
You must take those Pears which are hard both in skin, and in skin and substance. These you must lay upon a heap. And when they begin to turn soft, put them into an earthen vessel which is well Pitched, and lay a covering on it, and Plaster it over with Mortar. Then the vessel must be buried in a small ditch, in such a place as the Sun does daily shine. Others as soon as the Pears are gathered, lay them up with their stalks upon them in Pitched vessels. And close up the vessels with Mortar or else Pitch. And then lay them abroad upon the ground, covering them all over with sand. Others make special choice of such Pears as are often found, somewhat hard and green. And these they shut up into a Pitched vessel, and then cover it and set the mouth of it downward. And bury it in a little ditch in such a place as the water runs round about it continually. In like manner also,
"Apples being shut up close, may be hidden with the ground for their better preservation."
As Pliny shows. You must dig a trench in the ground about two foot deep, and lay sand in the bottom of it. And there put in your Apples. Then cover the pit first with an earthen lid, and then with earth thrown upon it. Some put their Apples in earthen bowls, and then bury them. Others put them into a ditch that has sand cast into the bottom of it, and cover it only with dry earth. The like device it is whereby,
"Pomegranates are preserved in small Buts which have sand in them."
You must fill a small But up to the middle with sand. And then take your Pomegranates, and put the stalk of them every one into different Canes. Or into the bough of an Elder tree. And let them be so placed asunder in the sand, that the fruit may stand some four fingers above the sand. But the vessel must be set within the ground in some open place. This also may be done within doors, in a ditch two foot deep. Others fill up the But half full of water, and hang the Pomegranates within the But, that they may not touch the water. And shut up the But close that no air may come in. Cato shows how,
"Filberds may be preserved within the ground."
You must take them while they are new. and put them into a Pitcher, and so lay them in the ground. And they will be as fresh when you take them forth, as when you put them in. In like manner Palladius shows that,
"Chestnuts may be preserved."
If you put them in new earthen vessels, and bury them in some dry place within the ground. He says also that,
"Roses being shut up, may be buried in the ground for their better preservations."
If they are laid up in a pot, and well closed, and so buried in some open place. But now we will show,
"How all things that are shut up, may be preserved for many years."
Fruit are to be laid up in Vials of Glass, as we have shown before. And when the pipe or neck of the glass is stopped close up, then they are to be drowned in Cisterns, and they will last good for certain whole years. Likewise, flowers are to be closed up in a vessel that is somewhat long, and the neck of it must be stopped up, as we have shown before. And then they must be cast into the water. For by this means they may be kept fresh for a long time. I have also put new Wine into an earthen vessel that has been Glazed within. And have laid it in the water with a weight upon it to keep it down. And a year after, I found it in the same taste and goodness, as when I put it into the vessel. By the like device as this is, we may preserve,
"Things that are shut up, even for ever,"
If we wrap them up in some mixture with other things, so that the air may not pierce them through. But especially, if the mixture itself be such, as is not subject to Putrefaction. I have made trial of this in Amber. First reducing it to a convenient softness, and then wrapping up in it that which I desired to preserve. For where as the Amber may be seen through, it does therefore represent unto the eye the perfect semblance of that which is within it, as if it were living. And so shows it to be sound and without Corruption. After this manner I have lapped up Bees and Lizards in Amber, which I have show to many, and they have been persuaded that they were the Bees and Lizards that Martial speaks of. We see everywhere that the hair of beasts, and leaves, and fruit, being lapped up in this juice, are kept forever. The Amber does eternize them. Martial speaks thus of the Bee. A Bee does lie hidden within the Amber, and yet she shines in it also. As though she were closed up within her own Honey. A worthy reward she has there for all her labors. And the same author speaks thus of the Viper, being caught as it were in the same juice. The Viper comes gliding to the dropping Pine tree, and presently the Amber juice does overflow her. And while she marvels at it, how she should become entangled with that Liquor. All of a sudden it closes upon her and turns stiff with cold. Then let not Cleopatra boast. Herself in her princely tomb, seeing the Viper is interred in a nobler tomb then she. But if you desire to know how to make Amber soft, though there are diverse ways whereby this may be effected, yet let this way alone content you. To cast it into hot boiling Wax that is scummed and clarified. For, by this means it will become so soft and pliant, that you may easily fashion it with your fingers. And make it framable to any use. Only you must be sure that it is very new.
"How Fruit may be drenched in Honey, to make them last for a long time."
The Ancients finding by experience, that the shutting up of fruit in vessels, and the drenching of those vessels in water, was a notable preservative against Corruption, did then proceed farther. And began to drench the fruit themselves in diverse kinds of Liquors. Supposing that they might be the longer preserved if they were Soused in Honey, Wine, Vinegar, Brine, and such like. In as much as these Liquors have a special virtue against Putrefaction. For Honey has an excellent force to preserve. Not fruit only, but also even the bodies of living creatures from being putrefied, as we have shown elsewhere. Alexander's body, and the carcass of the Hippocentaur were preserved in Honey. Mere water they did not use in this. Of all other Liquors, Honey was most in request for this purpose. They supposing it to be a principal preserved against Corruption. Columella says,
"That Quinces may be preserved in Honey without Putrefaction."
We have nothing more certain by experience, says he. Then that Quinces are well preserved in Honey. You must take a new Flagon that is very broad brimmed, and put your Quinces into it. So that they may have scope within, that one may not bruise another. Then when your pot is full to the neck, take some Withy twigs, and plat them over the pot's mouth. That they may keep down the Quinces somewhat close, least when they should swell with Liquor, they should float too high. Then fill up your vessel to the very brim with excellent good liquefied Honey, so that the Quinces may be quite drowned in it. By this means, you shall not only preserve the fruit very well, but also you shall procure such a well relished Liquor, that it will be good to drink of. But in any case take heed, that your Quinces be through ripe, which you would thus preserve. For if they were gathered before they were ripe, they will be so hard, that they cannot be eaten. And this is such an excellent way, that though the Worm have seized upon the Quinces before they were gathered, yet this will preserve them from being corrupted any farther. For such is the nature of Honey, that it will suppress any Corruption, and not suffer it to spread abroad. For which cause it will preserve the dead carcass of a man for many years together without Putrefaction. Palladius says, that Quinces must be gathered when they are ripe, and so put into Honey, whole as they are, and thereby they will be long preserved. Pliny would have them first to be smeared over with Wax, and then to be Soused in Honey. Apitius says, Quinces must be gathered with a vessel full of Honey and new wine. The Quinces that were thus dressed, were called Melimela, that is to say, Apples preserved in Honey. As Martial witnesses, saying, Quinces Soused in pure Honey, that they have drunk themselves full, are called Melimela. Likewise Columella shows that,
"Other kinds of Apples may be so preserved,"
Not only the Melimela, but the Pome-paradise, and the Sestian Apples, and other such dainties may be preserved in Honey. But because they are made sweeter by the Honey, and so loose their own proper Relish which their nature and kind does afford, therefore he was wont to preserve them by another kind of practice. Palladius says, that,
"Pears may be preserved in Honey,"
In that they be so laid up therein, that one of them may not touch another. So Africanus reports, that,
"Figs may be long preserved in Honey,"
If they are so disposed and placed in it. That they neither touch each other, nor yet the vessel wherein they are put. And when you have so placed them, you must make fast the lid of the vessel upon them. And there let them lie without troubling them. And Palladius reports the same. Green Figs, says he, may be preserved in Honey. If you place them so that they may not touch each other. Florentinus also shows that,
"Cherries may be preserved in Honey,"
If you put them into a vessel that is strawed in the bottom with Savory, and so cast some Honey upon them. But your Honey must be somewhat sharp. So likewise
"Medlars may be preserved in Honey,"
To last a great while without rotting, as Palladius shows. But then they must be gathered before thoroughly ripe. Martial shows also, that,
"Nuts may be preserved in Honey,"
To be green all the year long. And he speaks it of his own trial and experience. You must take green Nuts, and pluck them out of their shells, and so let them be Soused in Honey. And the Honey wherein they are Soused, will become very Medicinable, insomuch that if you make a Potion of it, it will be very helpful to cure the arteries, and the jaws. Palladius says that,
"Peaches may be preserved in Honey,"
If you take out the stone before you Souse them. And besides that they will last long, this will also make them to be very well Relished. He says also that they may be well preserved in the Liquor Oxymel. To be brief, Columella says plainly that there is no kind of fruit but may be well preserved in Honey. But he prescribes it for a general rule in this case. That every kind of fruit should be preserved in several by itself. For if you lay up diverse kinds of fruit together, one of them will corrupt and mar the other. So also,
"Grapes may be preserved in Honey,"
And they will last long without any blemish in them, if they are so preserved, as Didymus writes. But we will show now,
"What kind of fruit are best preserved in Honey."
For, I have endeavoured myself in this practice, how to keep fruit without Putrefaction, and for this cause, I laid up all kinds of fruit in vessels of glass filled with Honey, that so I might prove, which might be preserved longest. And I found great difference among them. Some kinds lasting long and some but a little while. For the fruit that were by their won kind, full of moisture, did absorb the Honey. So that the Honey being itself absorbed, was not possibly able to preserve the fruit from Putrefaction. Grapes, Figs, and Peaches are soon