Book IV, chapters 11–16: Housekeeping and the increase of household-stuff

CHAP. XI.

That fruits may be very well preserved in salt-waters.

NExt after wine, salt-water is of special use for preserving from putrefaction: for such things as have been drenched therein, have lasted long very sound and good. The Ancients saw that whatsoever was preserved in salt, was kept thereby from putrifying: wherefore, that they might preserve fruits from corruption, they have used to drench them in salt-waters. Homer calls salt a divine thing, because it hath a special vertue against putrefaction, and by it, bodies are preserved to all eternity. Plato calls it the friend of God, because no sacrifices were welcome to him, without salt. Plutark saith that the Antients were wont to call it a divine influence, because the bodies of creatures that were seasoned with salt from above, were thereby acquitted from corruption. Salt binds, and dries, and knits together, and doth priviledge bodies from putrefaction, that in their own nature must needs putrifie: as the Aegyptians custome manifestly sheweth, who were wont to season their dead bodies with salt, as Herodotus writeth. But let us come to examples. Beritius saith, that

Pomegranates are preserved in salt-waters.

You must take sea-water, or else brine, and make it boil, and so put your Pomegranates into it; and afterward when they are thorough cold, dry them, and hang them up in the Sun; and whensoever you would use them, you must steep them in fresh-water two dayes before. Columella rehearses the opinion of a certain Carthaginian touching this matter. Mago would have, saith he, that Sea-water should be made very hot, and Pomegranates being tied together with thread or broom-twigs, to be drenched in it till they change their colour, and then to be taken forth and dried in the Sun for three dayes, and afterward to be hanged up: and when you would use them, you must steep them in fresh and sweet water for the space of four and twenty hours before, and so they will be fit for your use. Pliny also reports out of the same Author, that Pomegranates are first to be hardened in hot Sea-water, and then to be dried in the Sun three dayes, and so to be hung up, that the evening dew come not at them; and when you would use them, to steep them first in fresh-water. Palladius writes the same out of Pliny; and he sheweth also, that

Damosins may be preserved in salt-waters.

They must be fresh gathered, and then drenched either in brine, or else in sea-water scalding hot, and then taken forth, and dried either in the Sun, or else in a warm Oven. Columella would have them drenched in new wine, sodden wine, and vineger; but he gives a special charge also to cast some salt amongst them, lest the worm or any other hurtful vermine do grow in them. Palladius likewise sheweth, that

Pears will last long in salt-water:

first the water is to be boiled, and when it begins to rise in surges, you must skim it; and after it is cold, put into it your Pears which you would preserve: then after a while take them forth and put them up in a pitcher, and so make up the mouth of it close, and by this means they will be well preserved. Others let them lie one whole day and night in cold salt-water, and afterward steep them two dayes in fresh-water, and then drench them in new wine or in sodden wine, or in sweet wine to be preserved. Others put them in a new earthen pitcher, filled with new wine, having a little salt in it, and so cover the vessel close to preserve them. Likewise

Modlars may be preserved in salt-water:

They must be gathered when they are but half ripe, with their stalks upon them, and steeped in salt-water for five dayes, and afterward more salt-water poured in upon them, that they may swim in it. Didymus sheweth also, that

Grapes may be preserved long in salt-water.

You must take some sea-water, and make it hot; or, if you cannot come at that, take some brine, and put wine amongst it, and therein drench your clusters of grapes, and then lay them amongst Barley straw. Some do boil the ashes of a Fig-tree, or of a Vine, in water, and drench their clusters therein; and then take them out to be cooled, and so lay them in Barley straw. The grape will last a whole year together, if you gather them before they be thorough ripe, and drench them in hot water that hath Allome boiled in it, and then draw them forth again. The Antients were wont

To put salt to Wine, to make it last the longer,

as Columella sheweth. They took new wine, and boiled it till the third part was wasted away; then they put it into vessels, there to preserve it for their use the year following: they put a pinte and a half of this liquor thus boiled, into nine gallons of new wine unboiled; and after two dayes, when these liquors are incorporated together, they wax hot, and begin to spurge; then they cast into them half an ounce of salt beaten small, and that made the wine last till the next year. Theophrastus and Pliny write, that

The fruits of those Palm-trees which grow in salt places, are fittest to be preserved;

as those which grow in Judaea, and Cyrenian Africk, because those Countries especially do afford salt and sandy grounds: for salt is a great nourisher of these kinds of fruits, and they are preserved long, even by their own saltnesse; so that the salter the places are where they grow, the better will the fruit be preserved. So likewise that kind of Pulse which is called

Cicer, is preserved by its own saltness,

without any other dressing; for the nature thereof is, to have a saltish juice within it; whereby it cometh to pass that whereas all other Pulse are subject to corruption, and have some vermine or other breeding in them, onely this kind doth not engender any at all, because of the bitter and sharp saltish juice that is in it, as Theophrastus writeth. Didymus likewise writeth, that

Beans will last long in salt-water:

for, if they be sowced in sea-water, they will continue long without any blemish. Pliny also sheweth, that

Garlick may be preserved in salt-water;

for if you would have Garlick or Onions to last long, you must dip the heads thereof in warm salt-water; so will they be of longer continuance, and of a better taste. So

Cucumbers are preserved in brine,

as the Quintiles affirm; for if you preserve either Gourds or Cucumbers in brine, they will last long. So

Apples and Myrtles may be preserved,

by lapping them up in Sea-weed one by one, so that they may be covered all over with it, and not touch one another, as Apuleius sheweth. If you have no Sea-weed, then you must lay them up close in Coffers. Aristotle is of opinion, that the fruits of the Myrtle-tree need not to be lapped up in Sea-weed, thereby to keep them from falling off from the Tree, because they will stick on of themselves till they be thoroughly ripe; but the blades of them are preserved by wrapping Sea-weed about them: and the vapour of the Sea-weed thus wrapped about the blades, will keep the juice of the fruit from being changed to any further maturity, and cause it to continue long at one stay; and this is by reason of the saltness of the Sea-weed, whereby it doth intercept and dry up that moisture which should be derived into the fruit, to ripen it. We may learn also to preserve

Olives in brine, to have them good a year after,

Marcus Cato saith, that those kinds of Olives which are called Orchites, may be well preserved, if they be laid up in brine while they are green; or else, if they be powned with M[…]stick. Columella saith, that the Olives which are called Orchites, and those which are called Pansiae, and the little round Olive called Radiolus, are to be knocked and beaten, and so cast into brine, and then to be taken out of the brine and squeezed, and so cast into a vessel together with the blanched seeds of Mastick and Fennel; then take a good quantity of new wine, and half so much strong brine or pickle, and put it into the vessel, and so the fruit will be preserved. Or else, you may cast your Olives whole into a vessel, and put in strong brine amongst them till the vessel be brim-full, and so take them out for your uses when occasion serveth. There are a certain kind of black Olives, called also Orchites, which Cato saith, are thus to be preserved. When they be dry, cast them into salt, and there let them lie for the space of two dayes; afterward take them forth and shake off the salt, and set them in the Sun two dayes together, and so they will be preserved. Marcus Varro reports the very same experiment out of Cato. Columella saith; while Olives be yet black and unripe, you must tuck them off the Tree with your hand in a fair Sun-shining day; and cull out the sound ones from those that have any blemish; and into every peck and and an half of Olives, put a quart and somewhat more of whole salt; then put them into wicker baskets, and there let them lie in salt thirty dayes together, that the Lees or dregs may be still dropping forth: afterward put them into some trey or such like vessel that you may wipe away the salt with a spunge; and when you have done so, barrel them up into a Hogs-head full of new wine or else of sodden wine, and by this means they will be long preserved. Didymus teacheth to make condite or preserved Olives on this manner. When Olives are almost ripe, you must gather them with their stalks and all: then wash or steep them a whole day in cold water, and afterward lay them a drying upon wicker Lattises, handling them very gently; then put them in the bottom of a vessel, and cast good store of salt amongst them: and into five pecks of Olives, you must put in four gallons and two quarts of brine, and two pints and a half of vineger: And when you have filled up the vessel, shake them together, that the liquor may swim on the pot. Columella, Palladius and divers others do cast the Olives into Sea-water, and there steep them seven dayes together, and when they have taken them forth, they condite them with brine, and so put them up into some other vessel.

CHAP. XII.

That things may be specially well preserved in Oyl and Lees of Oyl.

OYl, and especially Lees of Oyl, do excellently conserve things, defending them both from the injuries of the Air and of Animals. Cato doth in short enumerate the faculties of Lees of Oyl, he subacts the Barn-flores with Lees of Oyl, that Mice may not eat his Corn. That also

He may preserve his Grain in his Garner,

he dawbes the Pavement and Walls thereof with clay, confected with Lees of Oyl. That also

Moths may not eat his clothes,

he be sprinkles them with Lees of Oyl: as also that

Seed, Corn, lying in the fields may be kept from erosion by Animals,

if it be steeped in Oyl lees, as also Whetstones, Shoes, Brazen-vessels from rust, all Woodden-houshold-stuff, Potters-vessels and the like. The same Cato also saith,

That Myrtle branches may be preserued with their Berries on, in Lees of Oyl.

Bind these or any of the like Nature into bundles, put them into a vessel of Oyl-lees, so that the Oyl cover them, then cover the vessel. Didymus saith,

That roses may be kept in Oyl-lees

fresh and vigorous, if they be covered over with this liquor.

If you would preserve Figtree-branches with their fruits in Oyl-lees,

bundle them up with their leaves and all, and put them in a vessel of Oyl-lees, as we said of Myrtle; but if you would keep dry Figs from corruption, lay them up in a Potters vessel wet with Lees of Oyl decocted.

Olives may be preserved in Oyl,

for when they have lost their colour they may be gathered with their stalks preserved in Oyl, and a year after they will represent their green colour; and if you besprinkle them with common salt they will pass for new ones.

CHAP. XIII.

How Apples may belong conserved in Sawdust with leafs and Chaff or straw.

THe Ancients have invented many Trees, whose fruits may be long preserved in their own saw dust because of its dryness. Now every fruit is best kept in its own leaves dust, and the like, as we have said of Olives which are best kept in Oyl, Grapes in wine, &c.

Orenges may be kept in Cedar-dust.

As Palladius asserts, who avers that many have experienced it, in the like manner,

Quinces may be long kept in dust,

because as Democritus avers the dryness of the dust preserves them from putrefaction, they may be also kept long in Wooll, fine Tow, or the like in Chests.

The fruits of the Fir-tree may be long kept in dust.

Many diffuse the saw-dust of the Poplar, or Fir-tree, amongst their fruits for their preservation. Apuleius saith, You may lay them involved in fine Tow into a vimineous basket, and they will keep.

Pomegranates may be kept from putrefaction in Oak-dust.

Columella would have the dust first steeped in vinegar, and then they laid in it. Mago would have us first strew a new potters vessel with the dust, then lay in the apples, then strew another layer of dust, and another of apples, till the vessel be full, which we must shut and dawb close up. Beritius would have the dust first infused in vinegar.

Grapes may be kept in dust.

Some keep green Grapes in dry poplar, or firre-dust. Didymus would have them reposed in boxes overlaid with pitch, in the dry dust of the pitch or black poplar-tree. some preserve fruits in chaff, which by its innate frigidity, either keeps the frosty rigor unmelted, or by its genuine dryness keeps all things from putritude; or by being void of all qualities keeps fruits in their proper quality. And first

Orenges may be kept in Chaff,

As Palladius avers, or in small straw. And the same saith, That

Quinces may be preserved in Chaff.

As also in small straw, as Pliny attests, who asserts also, That

Apples may be kept in Chaff,

or straw, they being laid upon and in it. Palladius saith, That

Pears will keep long in Chaff, and Medlars also,

if they be gathered on a clear day, half covered with chaff, and not again touched Palladius saith, That

Pomegranates may be kept in Chaff,

if they be not moved, or touched after their reposure.

Grapes may be kept in Chaff.

The clusters should be severally laid along the pavement, so that they touch not each other, with lupin-straw under them if possible, for it is dryer and hardest, and an enemy to Mice; but if not then Bean-straw, or such pulse: but if none of these, then dry hay cut small. Palladius saith, That

Nuts will keep in straw,

if Almonds cannot be easily excoriated, cover them with chaff and straw, and you may effect it. Sotion avers, That

Onyons may be kept from putrefaction in Barley-straw.

First put them into hot-water, dry them in the Sun, that done, lay them so in straw that they touch not each other. Palladius saith, That

Chesnuts may be preserved

in small Barley-straw, or in their own leafs: As also

Quinces in Fig-leaves.

Democritus would have them involved in leaves, and dawbed up with clay. Palladius saith, Apples may be kept from putretude in fig-leaves, who also avers,

That Orenges may be preserved,

in their own leaves, if they be laid severally. He also saith,

That Apples may be kept long in nut-leaves,

And Apuleius saith, Their colour, odour, and grace; will be hereby preserved, and that best if they be layed in fresh, not falling leaves: As also

That pears may be kept well in wallnut-leaves.

Democritus saith, The leaves must be dry, and the pears will be green at a years end. Pliny saith,

Figs may be kept in the leaves of Vervine without putretude.

Palladius would have them put in an Oven, and whil'st hot imposed in their own leaves and reconded in a pot. Columella would have dry Figs cast into a pitched vessel with dry hay in it and upon them. We may also

Preserve Cherries in the leaves of Winter-savory,

if we first cast the leaves, then the Cherries into a vessel, and so by course, or if we after the same manner lay Cherries in Reeds-leaves: thus also

May Jujubees be kept in their own leaves,

or else they may be cut of with their boughs and suspended. Thus also

May the Myrtle and its Berries be preserved,

either in a close vessel, or in Lees of Oyl. Thus also may

Quince-pears be long kept in their own leaves, and Nuts in their leaves, but the leaves must be dry, Wheat may be kept in herbs.

Tarentinus would have it imposed upon dry Wormwood and Semper-vive; but dry Quince leaves and small sand are better, which must be layed in layers among the Grain. It is best to cover the flore with Coniza, add after ten measures of Grain, to lay another layer of Coniza till all be deposed; for thus the whole will not be onely free from putretude for many years, but keep its due weight.

Barley may be kept safe in dry Bay-leaves,

Dry Grass with Mint mixed with Bran, preserve Barley special well. Some bray cummin and salt together, and make them into dry Masses for the preservation of Barley.

CHAP. XIV.

How fruits may be mixed with many things for their better preservation.

ANd now that we may not further protract our speech, we shall from ancient Examples shew how fruits by immersion into several things, may be long kept from putretude: and first

Orenges in Barley putrefie not,

But if you lay them on hot Barley-bread, they putrefie quickly. Palladius saith,

That Quinces laid in Millet-seed, endure long,

for he thinks that Millet-seed corrupts not in many years, and so what is reposed in it cannot speedily putrefie. Democritus saith, Barley is better, being dry; but always provided that they be not laid near tender and fugacious fruits, for they will vitiate them by their acid sapour, and putrefie grapes if they be near them.

Apples may be also kept in the same seed,

As Pliny is of mind. But Apuleius saith a heap of Barley is better. But you must always mind to repose each kind in its proper continent and place, because if divers kinds be occluded together, they vitiate sooner: wherefore the wine that is expressed out of several kinds of grapes, is not so firm as the simple and sincere.

Pears will keep amongst corn,

For as Palladius saith, The Siccity thereof is notably preservative.

Mushrooms may be kept in Millet-seed.

The Vesuvians also keep them in dry sand, till new ones come.

Pomegranates may be kept lay in Wheat,

if they be first dipped into hot waters, then reconded in Wheat, till they become rugous. Varro and Cat[…] would have them put in a heap of sand for preservation. Dydimus saith,

That Grapes may be kept well and long,

if they be suspended in a Garner, for the dust that rises up of the corn when moved, causes long duration in grapes.

How Corn may be long preserved,

Tarentinus saith, The ashes of Oaks; others dry Beasts dung, strewed on corn preserve it; but small sand sub[…]cted with Lees of Oyl is better, for this corrupts all vermine and keeps the corn more dense and solid. Perfrigerated Argil is best of all, for it will keep corn thirty or forty years from corruption, you may let it through a strait seive when you use it.

Pulse will keep long,

if they be sprinkled with vinegar mixed with the juice of Laser.

CHAP. XV.

How other things may be preserved from putrefaction.

WE shall here recite what other things, though vile, may be preserved, and so make way for further inquisitions.

Quick-silver will preserve all things from putretude.

As fruits and the like, for we have often put fruits into a fit vessel, and cast quicksilver upon them, and so preserved them long and well.

Flesh hanged on a Brasen-nail will keep long,

For Brass is so styptical and exiccative, that the flesh it passes throw putrefies not.

How a dead Carcase may be preserved.

First let […]he side of the Body be opened, and the Carcase exenterated; let the Skull be opened and the brains taken out, let the papills be substracted, as also the privities with the pith of the Back-bone, then hang up the Body by the feet for three or four hours, then wash it with a spung dipped in vinegar and aqua vitae, then let it dry, which done; strew it with unquenched Lime, Alome and Salt; let it hang so two days in the smoak of Myrrhe, Bay, Rosemary, and Cypress in a dry and open place. Then make a mixture of unquenched Lime five pound, of burnt Alome one pound, good Salt two pound, of Aloes and Myrrhe half a pound, of Aloes-wood half a pound, of the Oyl of Spicknard three onces, of the powder of Rosemary-flowers five, of burnt Green-brass and Calcanthum two, of the best Theriack four, of the dust of Cypress half a pound, of dryed Saffron one once, of the seeds of Coloquintida three and a half, of Antimony beaten to powder one and an half, of the ashes of Wine-lees five and a half, of Musk half a dragm, of Amber two. Let all be diligently brayed and mixed together, and strewed upon the Body which must be for three days together strongly rubbed, in an open and dry place. This also we admonish, that in fat Bodies the fat of the Abdomen, Buttocks, Hips, Muscles of the Leggs, thighs; and all other places must be first abstracted.

Things may be also preserved by Balsom.

But seeing we can compass no true Balsom; or if there be any, it is exceeding dear we are glad to make artificial Balsoms, as we shall shew in due place.

CHAP. XVI.

How divers sorts of Bread may be made.

WE have spoken of preserving fruits and other things: It remains to shew how we may use those we have kept. Amongst the rest, we shall teach you concerning those things that are most necessary for dayly use, as for many kinds of Bread, Wine, Vinegar, and Oyls; that not onely the Housholder may provide for his family with small cost: but when provision is dear, he may provide for himself with small pains in Mountains and Desarts, of all those things almost we have spoken of. But we will begin with Bread, and see what our fore-fathers used in case of necessity. I shall let pass those common things, as Spilt, and Bean-corn, Amel-corn, Typh-wheat, Panick, Sesamum; being all well known. But first

To make Bread of Wall-nuts,

Dioscorides saith there is a kind of Thistle commonly found in the waters, that onely in Rivers brings forth a certain seed as big as a Ches-nut, with three points, membranous, full of white pith, that tastes like Ches-nuts; they call them water ches-nuts vulgarly, and the Inhabitants use them in meats, as they do Ches-nuts. Pilgrims make Chapelets of them. The Thracians that dwell by the River Strimon, fat their horses with this Thistle when it is green, and of the same seed they make Bread to eat. Moreover, in places where they grow amongst us, the Inhabitants when provision is dear make Bread of them; as at Ferrara they do of Ches-[…]uts, and the Brutii rost them in the embers and eat them for juncates. Almost in the same manner.

To make Bread of the Lote tree.

Theophrastus teacheth it. The Lote-tree grows in plain ground, where the Countries are overflowed with water. The fruit is like a Bean naturally, but less and more slender. That which grows on the head comes forth promiscuously, as Beans do many and very thick together: When the Sun sets, it closeth, and opens when he riseth, and springs up above the water. The head is as great as a Poppy-head, where it grows in Euphrates. The Egyptians lay those heads on heaps to putrefie; and when the shells are putrefied, they wash them in a River, and part the fruit from them, and dry it, and break it and make bread of it, and eat it. Pliny, There is also bread made of the seed of it, like to Millet seed, in Egypt by the Shepherds, and they knead it with water especially, or with milk. They say that nothing is more wholesom then that bread, or lighter whil'st it is hot, but cold it is harder to digest and becomes heavy. It is certain, that those who live upon that are never troubled with Dysenteries, Tenasmus, or any diseases of the belly. And therefore it is one of their remedies. For it was of old a custom;

To make bread of Dates,

which Pliny writes of, Dates that are very dry of Thebes and Arabia, that are slender and very lean, with a continual vapour they are terrified, and are covered rather with a Shel then a Skin. In Ethiopia it is crumbled (so great is the draught) and like meal it is made into bread.

Bread of the Mulberry-figtree.

In Caria and Rhodes there is a great Fig of Egypt, or increase of the Sycamore-tree, and in the neighbouring places where there is little wheat, the people for want of corn use it for bread, and for all bread corn. So great and continual plenty is there of that Apple, and abundance of bread is made of it pleasing to the stomach; but it affords but little nutriment, and we might make the same if we would. We find it in Writers of husbandry,

How we may make bread without leaven,

Out of Didymus some adde Nitre, for Nitre makes bread more crumbly, as it doth flesh also. Some the day before they make their bread, cast Grapes into the water, and the next day when they will make their bread they take them away, for they swim above the water, and they press them out, and use the moisture pressed forth for leaven, and so they make their bread more pleasing. If you would have leaven last you all the year, when the new wine hath boiled in the vessels, Skim off the froth that boils on the top, and mingle with it Millet-meal, and work it well together, and make morsels of it, which dry in the Sun, and lay up in a moist place; and you may take a sufficient quantity and use it for leaven.