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Show 878 Of the Hiftorie of Plants. Liz.2 hurtfull. Ithath onelythis one good thingin it (as Galenfaith) thatit makeththe bodyfoluble: A. Thatwhichis fiveeteft and preffed: out of ripe Grapes doth fooneft paffe through, but that whichis made offoure and auttere grapes is worft ofall :it is more windy, it is hardly concodted it ingendreth raw humors ; and althoughit dothde {cend with a loofeneffe of the belly, notwith. flanding it oftentimes withall bringeththe collicke and painesof the {tone :burif the belly be not mooued all things are theworfe, and more troublefome; andit oftentimesbrings an extreame laske, and the bloudyflix. That firft part of the wine tharcommeth forth of it felfe before the Grapes be hard preffed,is anfiverable to the Grapeit felfe, and doth quickly defcend ; but that whichiffues forth afterward, hauting fomepart ofthe nature of the ftones,ftalks, and skins, is much worfe, q of Cute. néfle, or boyling it toa third part, as Columellawriteth. Pliny affirmeth, That Sapa and Defrutum do differ in the manner of the boyling ; and that Sapa is madewhenthe newwineis boyled awaytillonely athird part remaineth : and Defrutum tillhalfe be boyled. Sireum, (faith he inhis fourteenth booke,cap.17.) which others call wns, and we Saps,aworke of wit, and not ofnature, is made of new wine boyled to a third part ; whichbeing boiled tohalfe we call Defrutum. Palladius toynethto thefe Carenum, whichas hefaith is made whena third partis boiled away, and tworemaine. Leontius in his Geoponicks fheweth, that Hep/éma mutt be made of eight partsofnewwine,and an hundred ofwineit felfe boyled toa third. ~. Galen teltifieth, thatts is new wine very muchboyled. The later Phyfitians docall Hepfema iy Cute or boyled wineis hot,yet not fohot aswine,but it is thicker ; yet notfo ealily diftribu- ted or carried through the body, andit flowly defcendethby vrine, but bythe belly oftentimes fooner; for it moderately maketh the famefoluble. Tt nourifheth more,andfilleth the body quickly ; yet dothit by reafon ofhis thicknelle'fticke in the ftomacke for atime,andis notfofit forthe liuer or for the fpleene. Cute alfodoth digelt taw humorsthatfticke in the cheft and lungs, and raifeth them vp {peedily. Itis therefore go for the cough and fhortneffe of breath, 7% L The Vintners of the Low-countries (I will not fay of London) doemakeof Cuteand Wie mixed in certain proportion, a compound and counterfeit wine,whichthey fell for Candy wine, commonly called Malmfey. M Puaylib.x4. cap.9, faith, that Cute wasfirft deuifed for a baftard hony. q Of Wine. Ted as we hate N o {peake of Wine, the iuyce of Grapes, which being newly preffed forth isca th pure {aid _u/lum or new wine: after the dregs and droffe are ferled,and now tt appear and cleere, it is called in Greeke se: in Latine Vinum :in Englifh, Wine, an d thar «not wapropet: ne tor {uct ly. Forcertaine otheriuyces, as of Apples, Pomegranats, Peares, Medlars,or Seruices;° - asotherwife made (for examples fake) ofbarley and Graine, be notatall fimply calledwine Ae with the name of the thing added whereof they do confift. Hereuponis the wine whichis ws fed forth of the pomegranat berries named Rhoites, or wine ofpomegranats : out of Qehe wires, OLwine of Quinces : out ofPeares, Apyites, ot Perry :and that whichis compoutide z leyis called Zythum,or Barley wine : in Englith, Ale or Beere. - free ed of in ©, And other cettaine wines haue borrowed fyrnames ofthe plants that baue been 4 HySop fufed in them ;and yet all wines ofthe Vine, as Wormwood wine,M yrtle wine,an and thefe areall calicd artificiall wines. ine and 8 P Thatis properly and fimply called wine whichis preffed out of the grapes of thew Q___ Ofthe Hittory of Pla Tharmay alfo be ioyned vnto'them which refpeGeth the age: for by agewines becomehotter. A and fhatper, and doe withall change oftentimes the colour, the fubftance,and the {mell': forfome wines are fweet oftafte ; others auftere or fomething harth ; diuers of a rough tafte,or altogether har(h; and moft of them fufficient fharpe + there be likewife wines of a middle fort, inclining to oneorother qualitie. Wineis ofcoloureither white or reddifh, or ofa blackith deepe red,whichis called blacker B offome middle colour betweenethefe. Somewineis offubftance altogether thin’, other fome thicke andfat . and many alfo‘ofamid- C. dleconfiftence. Onewineis ofgreat ftrength, and anotheris weake, whichis called awaterifhwine:afulwine D iscalledin Latine /inofum. There be alfo among thefe very many that be ofa middle ftrength. There is inall wines, be they neuer foweake,a certaine winiefubftance thin and hot.Therebe E F Cutethat is made of Muft, whichthe Larines call Sapa,and Defrutum, is that liquor which we call in Englifh Cute,whichis made ofthe fieeteft Muft,byboylingit toa certain thick. or,Sapa boyled wine. Lis.2 without any mannerof mixture. , aiheniee The kindes ofwines are not ofone nature, nor of one facultie or power, but of many 1 jsrele one from another: for there is one difference thereofin tafte, another in colour; the a _ red.to the confiftenceor fubftance of the wine ; the fourth confifteth in the vertue a (rere thereof, Galen addeth that whichis foundin the fmell, which belongs to the vertuc a8 °° ofthe wine. 4 z likewifewaterie parts, and al{odiuers earthy : for wineis not fimple,but(as Ger teftifieth in his fourthbooke of the faculties ofmedicines) confifteth of parts that haue diuers faculties. Ofthefundry mixture and proportion ofthefe fubftances one with another there rife diuers and fundryfaculties ofthe wine. 3 Thatis the beft and fulleft wine in which the hotand winie parts do moft ofall abound : and theweakelt is tharwherein the waterie haue the preheminence. Theearthy fubftance abounding in the mixture caufeth the wine to be auftereor fomething harfh,as a crude or raw fubftance doth make it altogether harfh. The earthy fubftancebeing feueredfalleth downe, and in continuance of time finketh to the bottome, and becomes the dregs otleesofthe wine: yet it is not alwaies wholly feuered, but hath both the taft and other qualities 7 ofthis fib tance remaining in the wines Allwwines haue their late, partly from the propernature and inward ororiginall heate of the vine, and partly from the Sun : for there is a double heate which ripeneth not only the grapes, but alfoallother fruits, as Galen teftifieth ; the one is propet and naturall to euery thing , the other is botowed of the'Sun : whichif it be pereciued inany thing,it is vadoubtedly beft and efpecially inthe ripening of grapes. For the heate which proceeds from the Sun concoéteth the grapes and the iuyce of thegrapes, addoth efpecially ripen them,Rirring vp arid increafing the inward and natural] heat ofthe wine, Which otherwife is fo ouerwhelmed with aboundanceofraw and waterifh parts, as it {eemes tobe F G H I K dulled and almoft without life. For ynleffewine had in ita proper and originall heate, the grapes could notbe foconco&edby L, theforce of the Sunjas that the wine fhould become hor; noleffe than many other things natu- rallyco ld, which although they be ripened and madeperfect by the heate ofthe Sun, do notfor allthatlofe their original! nature; as thefruits, iuyces, or feeds of Mandrake, Nightfhade, Hemlocke, Poppy, and ofotherfuchlike, which though they be maderipe, and brought to full perfeSion,yet (ill reraine their owne cold qualitie. if Wherefore feeing that wine thtoughthe heate ofthe Sunneis for the moft part brought to his M properheate, and that the heate andforceis not all alike in all regions and places ofthe earth, therefore by reafon of the diuerfitie of regions and places, thryines aremadenota little to differ nfacultie, ae The ftrongerand fuller wine growethin hot countries and places that lie to the Sun; the rawer N and weaker in cold resions and prouinces that lic open to the North. Thehotrer the Sommeris the ftrongér is thewine; the leffe hot orthe moifteritis,the lefleripe O " the Wine. Notwithftanding not onely the manner ofthe weather and of the Sunne maketh the qualities ofthe wine to differ,but the nativepropertie of the foile alfo ; for both the taft and other Gealities Of the Wine are according to the mannerof the Soile. Anditis very well knowne, that fotonly thé colour of thewine,but the tafte alfo dependeth vponthe diuerfity ofthe grapes. " NV iN€ (as Galen writer!) is hot in the fecond degree, and that whichis very old in thethird;but P oa Mh ishorin'the firft degree: which things are efpecially to be vaderftood concerning the is ry Setweene the ftrongeftand the weakeft ; for the ful leftand mighticft(being but Horma,that the take it of one yeare old) are for the moft part hot in the fecond degree. The weakeft and ; : waterith wines, although they be old, do feldome exceed the fecond degree. j ie reeete isanfwerable tothe heate in proportion,as Galen faith in his booke opbauples Q bi Z Kes of the gouernment of health he fheweth 5 that wine doth not onely heate, ine : ; andbochch bod ies , and that the fame doth moiften and nourith fuch bodies as are extreme ary + Rann Speebe we, eeis a medicine, wat and of another as ititis eae acultiesofwine are of one fort as it is anouritha0 arte RK it; WhichGalen in his booke ofthe faculties -ofnourifhmentsdothplainly thew, affirmingtha acy = be ee i C thof € qualities of thewine which H/ppocrates writeth of in his booke ofthe maniier ofdiet, be =, |
