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Show BEG RT eT peege "70 Ofthe Hiftorie of Platts. Li.nf thinke good tonameit inLatine Amylenmfrumentum: in Englifh it may be ee one tooke it after the-Germane wordy and may-likewile becalled Starch Corne. Tragivs and Fuchfius tothe Farra ; for tobe Triticumtrime/fre, or three moneths wheat; but it may rather be referred ; and for that Spring the fowenin , whichis Golumella fpeakethofa graine called Far Halicafirum caufe itisnamed Trimeftre, or three moneths Far, If any be defirous to learne the making of ; my felfe nor wilStarch, let them reade Dodoneus laft edition, where they fhall be fully taught vfed onelyto feed is It ftory. tothe tinent and‘notper hing, fovaineat about ling to {pend time cattell, pullen, and:make'ftarch, and is in nature fomewhat like to wheat or Barley. Crap, 50v) Of Barley. @ The defcription. Asley hath an helme orftraiv whichis fhorter and morebrittle than that ofWheat, and hath more joints ; the leaues ate broader and rougher; the eare is armed with long, rough, and rickly beards orailes, and fet about with fithdry rankes, fometimes two, otherwhiles three, foute, or fix at the moft, according toTheophraftys sbut cight according to Tragus. The graine is included ina long chaffie huske: the! rootsbefletider, and growthicke together. Batley, as Pliny writeth, is ofall graine the fofteft; and leaft {ubieG to cafualtie, yeelding fruit very quickely and profitably. a Hordeum Diftichor, Common Barley. s 2 Hordeum Polyftichumvernum, Beare Barley, or Barley Big, Tipit Of the Hittorie of Plants, : 71 G The places They are fowen, as Colwmella teacheth,in loofe and dry ground, and arewell knowne all Europe through. P te The fecond is fowen commonly in fomeparts of Yorke fhite and the Bifhopricke of Durs 1 © Thenames. The firft is called of the Grecians we: inhigh Dutch, Gerftentin Low Dutch @erkksi Italian, Or&o + in Spanifh, Cezada: in French, Orge:in Englith, Barley. ih al 2 The fecondis called of the Grecians mw, andalf0een: Columella €alleth it 6 ihdicuw and Hippocrates, ante xyi3h : of our Englifh Northerne people, Big, and Big Barley, imu ((itt Galen inhis Commentaries vpon the fecond booke of Hippocrates his Prognofticks) is the sroffe part of Barley meale being groffely\ground, Males well. knowne in England, infomuch tha t the word needeth nointerpretation ;notwithftanding becaufe thefe Workes may chance incethe hands of Strangers, that newép heard of fucha word, or fuch a thing, by reafonit is not cuerie where made ; I thought good'te lay downe aword of the making thereof. Firft, it is feeped ; water vntillit fwell ; thenis it taken fromthe water, andlaid (asthey terme it) in a Conch. ie 1s, pred vpon aneuenfloore the thickneffe of fomefoot zndanhalfe- and thus is it kept ie: it Come, thatis, vntill it fend forth two orthteelittle ftrings or fangs at the end of each Chie thenit is {predvfually twicea day, each day thinner than ther, forfome eight or ten daies f aces vntill itbe pretty dry, and thenit is dried vp with the heateofthe fireand fovfed. It is called in high Dutch, Malts in low Durch, MPouts in Latine oflate time, Maltum : which nameis bor. rowed of the Germanes,. 4ctivs a Gteeke Phyfitian namethbarley thus prepared, usw, or Bine ; Thewhich Author affirmeth, That a; plaifter of the meale offalr is profitably laid vod)the fwellings ofthe Dropfie. Zythum, as Diodorus Szenlus atirmeth,’s nor onely madéin Agypt an alfoin Galatia, Theaireis fo cold:({aith he, writingof Galatia) \hat the country brinceth ich neither winenor oyle ; and therefore men are compelled to makea sompound drinke of Barley. whichthey call Zytham.. Diofcorides nameth one kinde ofB arley dritke Zythwm , another Curm, Simeon Zethi a later Grecian calleth this kind ofdrinke by an Arabick, name, ovxe in Enelith we callit Beere and Ale which is made of Barley. Malt. 4 G] -Thetemperature. Barley, as Galen writeth in his booke ofthe Faculties of nourifhments,'s not ofthe fame tem: perature that Wheatis ; for Wheat doth manifeftly heate, but contrariwie what medicine Gi bread focuer is made ofBarley,is found tohaueacertaine force.to coole and dryetn the firft degree, according to@alenin his booke.ofthe faculties of Simples. It hath alfoa littlabterfiue or clean{ing qualitic, and dothdry fomewhat more than Beane meale, a} q Thevertues. 3 Barley, faith Dioforides, doth cleanfe, prouoke vrine, breedeth windinefle, and is an encvie to the ftomacke. a _ Barley meale boyled in an honied water withfigges, taketh away inflammations :with Bech Rofin, and Pigeons dung,it foftneth andripenethhardfwellings. : B With Melilot and Poppyfeeds it taketh away the paine in the fides: it is a remedy asaya windineff in the guts, being applied with Linefeed, Foenugrecke, and Rue :withtatre,wax, ole andthe vrineofa yong boy,it doth digeft, foften, andripehardfwellings in the throat,called fe Kings Eu. Boyled withwine,myrtles, the barke of the pomegranate, wilde peates, and the leaues ofbran, D bles,it toppeth thelaske. ‘ Further, it feruetht for Prifang, Polenta; Maa, Malt, ale,and Beere. The making whercofif anys be defirous tolearne, let them readé Lobelins Adverfaria, in the chapter ofBagley. But I thinké our © London Beere-Brewers wou fcorneto learne to make -beere of either French or Dutch, ‘mueh lefle of me tha E hing therein-ofmine one experiencemore than, bythe Writings of cliuer vilto you a Confection madethereof(as Colamella did concerning tweet ¢) which is this ; Boyleftrongaletill it come tothe thickenefleofhony, it or falue, which appliedto thepaines of thefinewes and joints (as haa é I see me —_ Dailey a that which hath but two rowes of Cornein the eare, each graine hauing ing hishi long awne at hisi end, isi couered with i ahuske ce fticking fticki : gall,and boyle them to one pound-with a foft fire, conti- 2 This which commonlyhath foure rowes ofcorne in the eare, and fometimes more,as Wee haue formerly deliuered,is not fo vfually fowenwith vs ; the eare is commonly fhorter than the ouder 3s.a little hony, and a fmall quantitie ofthe pouder othe forme ofan vnguent,andfoapply it. There be fun- mi ct iuft ee oppofite to othe ther,and former, but the graine very like ; fo thar none who knowes the former, but mayeafily knowt e later at the fir fight. g Tht ger one pound, of olibanumone ounce,floures of Camo- lenta, Ptifana, made of water and husked or hulled de ofparched Barley, which the Greciatigdoc se perly |
