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Show eee leet15oatsce wee einen THETEIRST BOOKECOP HISTORIE/ THE OF PLANTS. 65 foeuer is madeofBarly, is foundto hauea certaine force ofcooling and drying in the firft degree, 2 Hordeum Polyitichum vernum, clenfing according to Galeninhis booke of the faculties of fimples It hath alfoa little abftetiue,or meale. Beane than more fomwhat drie doth qualitie,and Beare Barly. % The vertues. Barlyfaith Diofcorides sdothclenfe; prouoke vrine, breedeth windines, & is an enimic to the fto- A, miacke. Barly meale boiledin honied waterswvithfigs,taketh away inflammations : with pitch, rofine, and B pigeons dung, it foftneth'andtipéneth hard {wellings. Withmelilot and, poppie feeds intaketh away the painein the fides it is a remedie againft win- C dines of the guts, being applied withlinefeedefenugreckeand ewe : withtar, waxe , oyle atid the vrine of a yoongboy, it doth digeft; {often andripen hard {wellingsin the throte, called the Kings euill; Boiled with winemirtils,the barke ofthe pomegranate,wilde peares,atid the leaues ofbrambles, D. it ftoppeththelaske; 4 Further icfernethfor Peifana, PolemtasMéaza, mault,ale,and beere, The making whtreof if anie E be defirons td learné,let them reade 2Obeliws Aduerfaréa, in the chapter ofBatly. But 1 thinke our Londonbeere brewers,would {corhe to leatne to make beere ofcithet French or Dutch much lef of me that can fay nothing therein:ofimine owne experience more than by the writings of others. But I may deliuer vnto youa confection made thereof,as Colwmelladid concerning fweete wine,foddentothe halfe,which is this: boile {trong ale tillit come to the thicknes of honie, or the forme of an vnguentor falue,which applied tothe painesof the finews andioints,(as having the prepertie to abate aches andpaines) may for wantofbetter remedies be vied for old and newfores,ifit be made after thismaner, Take {trong ale two potind one oxegall,arid boile them to one pound with 4 foft fire,continually F ftirring it,adding thereto ofvineger one pound,of Olibanum one ounce,flowers ofcamomil and me- lilote ofech one ounce, reweinfine powder halfe an ounce, a lictlehonie, and-admall quantitic of the powderofcominfeede,boile them altogitherto the forme of an vnguent or falue, andfo applie frog aie hover teal eked, ceTieplace, : and drie ground ,and are well knowenall Europe > 4 pe ugh. ee % The names, 1 The firft is called of the Grecians x04 dein highDatch Gerken + in low Dutch Sere: in Ttalis i an Orzo in Spanifl yceada : in ieGe Frerich ediciinthbi dictdlighii ca,o"se ‘in sash Barly. i Hippocrabes Seats,oF oucEngli(h a isnev, andalfo Lesng3s Columelli édiiech it Galanicwn @ it. There be fundry forts of, confeétions made ofBarly , as Polenta, Ptifana made of water and ynhusked or hulled Barly and fuchlike, Polenta is the meate madeofparched Barly , which the Grecians do properly call dngrny. Maza is made ofparched Barly tempered witli water,after Hippocrates and Xenophon: Cyrushauingcalled his foldiers togither, exhorteth them to drinke water wherein parched Barlyhath been fteeped, calling it by the fame name,A/aza : Hefjchzus doth interpret sua to be Baily meale mixed with water and oile. Barly meale boiledin water with garden nightfhade,the leaues ofgarden Poppie,the powder of G Re magne and ee a ae "E Bee good againft all hor and burning fivellingss and preuaileth againft the dropfic being applied vpon, commentaries of the fecond book of #7; =e people Big, and Big Barly. Crimnin faith Galenin - being grofly ground, Maultis well ee a, is the groffer part of Barly Be pretation ; notwithftanding bicaufe thefe work ee > infomuch that the word needeth no mt €wotks may chanceinto the hands of ftrangers that neuet hard of fuch a word rae, > or fuch : l a thin h §g b VT eafon iti 7 Wy C e:It laie owne awor 1 of thema cin h 2 o made } at Rit c is not eue r yTw 5 where ou f ht goo d = OfNaked Barly. dv fteepedin watervntill it do fwell, thenitis with the heateoffire,andfo vfed, Itisc alleA: Litis . « (Chap.4s. high dutch Halts + inlowe Dutch Wout tia Latin of lattertime Ata/tum: whicl% ue meth iBéeldthns pede am ‘ borrowed of the Germaines. «Aétins a Greeke Phifitions™ Mabledosedfiese feta, a oe which authovaffiimeth thata plaifter ofthe meale 0 noronely madein Egypt ee Ik he Pho ofthe dropfie, Zythwin, as Diodorws Siculis affirrnethy$ countrey bringeth Foot: eS a ant alatia.The aireds focold faith he writing of Galatia; that the and therefore menare compelled to make acom™ whiththeycall ck inkeofBarly oe pouhde thum-anothere Call gt Zythum sD joftey; ae inke ZF Ane 08 one cam emma bum, at other Curmi. Simeon Zethijalater Cea, nameth one kinde ofBarly jee namic ¢vxertin Englithitis called Beere and:Ale hee eth thistkinde of drinke by an Aral : Barly as Gade writeth inhis seitiare ade of Barly Maule, booke ofthe ene ’ Ta" . e $ 1 a a ture that Wheate is: for fametempe the of isnot ofnourifhments, Z manifeftly Wheate doth #le defeription, : Ordewm nuduwmis allo called Zeopyrum and Tritico-speltum, bicauleitis liketo Zea , other- ~ efi SAdobA Ww ife called Spelta, and is like that whichis called French Barly, whereof is maderhatnoble drinke for ficke folks called Ptifant. Theplant is altogither like vnto the common Barly , fa- uing that the eares arerounder , the¢ilesor beards rougher and-longer, and the f{eede or graine naked withoychusks. Ea 7 Y Neate; but contrariwife what medicine, ah ott : % The |