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Show 1556 Cu ar.104, Theatram Botanicum, Vitis Laciniatisfolijs. ‘The Parfly Vine of Grape, A iy DY? oy x, Pith Vinifera, * ‘The marured Vine. T RIB 3 16. Tribe 16. The Theater of Plants, Cra F104. 1559 The Place and Time. The manured kindes are plantedevéry where, and according to the foile and climate is both the rellifh and frength of every fort, for thé Vine that growethin the Canary Iflands,is the fame with that at Atalagaand She ria,and yet the one ftillexcclleth the other in ftrength and {weetnefle. The other wild forts are all exprefied in their titles: che firlt wild fort in fundry places ot Exrope,both Italy, France and Germany, The wild forts flower fomewhatlater then the tame or manured, and therefore what fruite they beare, mult likewife be later ripe then others. The Names, The manured Vineis called in Grecke 2u7n@- é1-96p@ and iuepD, and in Latine Vitis Usifera, and fativa of calta: the wildeis called 2gna@ “yea, and in Latine Vitis {ylveftris s Vitus a'vino, vel guia invitetur ad uvat M pariendas dicitur, buechere is another Vitis [ylveftria of the Grecians; that isthe Clematis wrens of the Latines by fome,and the Amaradzlcis by others, whenasthisiscalled Labrifea, to canfe it to be knowneafunder : the juyce of theunripe Grapes ofche manured Vine, or rather of the Grapes of the wilde Vine, which come not to ripeneffe are called s.9ax/oy inGreeke Omphacsum, and Agrefta in Latine, in Englifo Varjuyce: The Grapes whenthey are dryed inthe Sunneare called Une paffe,and Paffule folis Rafins : the juyce or liquour preffed our of the ripe Grapes js called Vinum wine : the kernels are called yrg7a acini,the dregsor fetli the Wine, are called Vini feces, Winc lees while they are moift, but being dryedis called Tartarnm, Tart r or Argoll, the detilled Wine is called Spiritus vini,or Aqua vite, the {pirit ot Wineor Aqua vita, _In the wild Vine the flowers arécalledsivav8n, and Ocwanthe, that is Vini flos in Latine, whichwas of muchufe in former es, butnowis wholly neglected. The Arabians call the Vine Harin,Karin or Karni, the Italians Vite viniferera, the Spaniards Vidand Parra, The French Vigne, the Germanes Weiureb,the Dutch Wyn gaert oft Wynftacke, The Vertxes, The Vine hath in it divers differing and contrary properties, fome cold,fomehot, fome {weete, fome flower, fome milde and fome {harpe, and fome moiftening, andothers drying: forthe leaves and young branches ARG 6 ss cooling and binding, and good to be put into lotions for fore mouthes, or other parts,and in drinkes againft fea som vers: being bruifed, and with Barley mcale applyed to the temples eaferh the head ache comming by heate; and ; applyed to the ftomacke, eafeth the inflammations; and heat thereof: the juyce of them being drunkeftayech an the laske,caftings, {pittings of blood, and womens immoderate longings, The athes of the burner branches, or Cineres ] preffing, made intoalyeand drunke, is very effectual for the {tone and gravel! inthe kidneyes : being mixed witha little vinegar, it confumeth the warts of the fandament,and the inflammation thereof being bathed therewith, itdoth marvelloufly eafethe paines, andtaketh away the {welling. The {aid lye of Vine athes, is good athes 4 © to wathplaces out of joynt, or burnt withfire, and ufed with Rue and vinegar; is good for the {welling ofthe : fpleene : and ufed with wine, ithelpeth Saint Anshonies fire : the faid lye alfo helpeth frettings and gallings in them, any place : the afhes made up with axangia, is good againft hard tumours, clenfeth fiftulaes, and holl ow ulcers, and healeth them up afterwards, helpeth the paines and fhrinking of the finewes, and being mixed with oyle eafeth thofe places that are bruifed byfalls or otherwife, and cnreth the bitings of Scorpions, and dogges: nfed With vinegar and niter,it wafteth away W ens and other excreffences in the flefh. The water that droppeth from the manured, being both in branches, leavés,and tendrels,liké unto thé manured Vine, asalfo in bloffomes, but beareth eitherlitcle or no fruite,or feldome comming toripeneffe, and whatit doth is {mall and blacke, and no Way comparable untoany of the manured Vines, being rather binding and fowre then{weete, 4. Vitis[yluefiris Virginiana. The wild Vine of Virginia, This one fort of the Vines of Virginia, like all other wild fortsrunneth on the ground, andtaketh hold of whatfoever ic meeteth with, -being in all things like the former wild forts, but that the Grapes are {mall and white, and withlittle fappe or juycein them, and the kernel twice as bigge as others. I Cemalea. that hath bigger alba. Uuipizs, blew Grapes, and fowrer intalte, Athird they call the Foxe Grape, and Thereis another fore hatha more rugged barke,a very broad leafe,without any divifion almoft but dented,and the Grape is white, but (melleth and tafteh like unto a Foxe. 5» Vitisfylueftris trifolia Canadenfis. The wild Vine of This wilde Vine of Canada growethlike unto other the wilde Vines of thofe Canada, parts withflender reddifh branches, climing whereit can get whereon ; but the leaves onthem beinglittle more then halfe {o large as the mae nured Vine, hath onely three partitions in every leafe, but each cut in deepe, even to the long {mooth ftalke, whereon they (tand,making them feeme as three leaves,which are of adarke grecne colour,and fomewhat thicke alfo: the fruite is like the other wild forts, having moreskinne and kernell then fubftance or juyce. The Chiefeft Grapes are the/e : The Damajco white Grape,whichis the true Vve Zibebe, that the Apothecaries fhould ufe in fundryof their compofitions, The Mufcadine Grape both white and red. The Frontignacke or Muske Grape. Theparty coloured Grape. TheRaifin of the Sun Grape. The Curran Grape is the fmall blew Currans that the therfort that beareth red berries,almoft as {mall but not Grocérs fell,and have no kérnelis, whereof theréis anofo {weer,or rathera litele carrer. ; The {mall earely blacke Grape, Theblacke Grape of Or/eance, _ There isa Grape without tones growing in {undry places, asby the River Soreke wéeré Afcalonin Pale/tina; giving ared wine,as alfo in divers places of Arabia,gca nd inthe Mader ae is reported alfo tobe one that beareth greene leaves continually, as,-c, yer yeeldeth fruice but athe time thar others doe. Thereis {aid likéwife to be fome that bearetwilein ayearé, a ene H i é Shaite cogether at one time upon thetree, : per ey eelthane, ce ee tbe aie Te the Vine,when itis cut out of due time, being drunke helpeth to expell and waih downethe gravell and ftonein * the kidneys. The Gum thatiffuech outof it felfe {ticking to the barke, being drunke in wine doth the fame, , (but that we feldomefee any {uch in our country, andtherefore may fafelyu{e che water in the ftead thereof) ¢ and being bathed an the skinne taketh away {cabbes,tetters, the morphew, and the leprous{curfe, if the places T be firft wafhed with niter: The faid Gummeorthe water that droppech from the greene branches, when they arebumed, being ufed witha little oyle taketh away hairesand warts. The frefh Grapes being eaten, doe breedea little windineffe (whichis incident untoall forts of raw fruire ) but ftirre up the appetite, and ar e ple fant to the (tomacke,helping to ftay {pittings of blood, butaffeét the head and the bladder: and are forbidden agues : being hung up and dryeda little, or made into Raifins,they doe helpe to loofen the belly, efpecially ifthey x betaken without the kernells, which are more drying and binding, to be taken in pouther of themfelves then any other part of the Vine: Thofe which arecalled Rafins ofthe Sunneare thebeft for this purpofe with us, and for 4 any other ufein phyfieke : and herewith are made Tifane drinkes, tohelpe coughes, hoarfeneffe of the thr . fhortneffe of winde, toughneffe of flegme, caufing it the moreeafily to be expectorate, and doe lenefic (harpe and naufeous humours, that offend the mouth ofthe ftomacke : they ferve likewifeto open the obftructions of the liver; {pleeneand bladder, and taken by themielves they mourith much, by reafon of their thickefweete and temperate fubltance, wherebyalfo they ftay not long nor prutrifie in theftomacke, The {mall Raifins or CurFans are very nourifhing likewife, and fomewhat opening thebelly, efpeciaily being ftewed with {ome othe things conducing thereunto, as with a decoétion of Sema, Rubarbe,andother fich like things, according as oc fion fhaillneede : The Dama/co Raifins have a little tartneffe in them, Wherebythey are moft gratefull to th ftomacke, and excelleth the Raifins of the Sunnefor all the purpofesaforelaid, The juyce ofthe Grape is Of wo forts,thar is, made ofunripe Grapes whichiscalled Varjuyce, or ofthe ripe Grapes called Wine: The Var Juyce isa fine tart liquour fit to be uféd in brothes, meates,or {aw/es,to fharpen theftomacke, toget an appetite, andto refreth and quicken fainting {pirits : Of this juyce is madea fyrupeof efpeciall ufe in the like cautes # Wine is of fo many fundryforts, as not onely the Grapes,but the feverall climates and foyles wherein they grow are. The weake Wines are very rheumaticke, and clenfe much: the {trong wines are very heady nflame the blood very much; thofé ofa middle temper are moft proper for our bodyes ( who ufe not wTlinglyoror- § : | yar dinarily, to allay or temper our wine with water, unleffe the Vintner doe ic without our knowledge ar confent) and moft wholefomefor our health, and moftin ufe for Phyficke, bothto boyle in drinkes, and to ferve as the Pebiculum, to exteact the Vertues of whatloever fhall be fteepedinit, Andis difributed into many parts, for ofit is made both Sapa and Defrstnm, in Engh/h Cute, thatis to fay,boyled wine, and both madeof <Au/tum, new Wine, the later boyled to the halfe, the former to the third part. Then there is Lora whichisa {mall kind of wine,like our {mall beere,by putting waterto the preffings, and preffing them over againe, but becaufe we Lora 2¥E no ule of {ach with us,I forbeare to fpeake furtherof it, Acetum,Vinegar, that is,fowre wine, which _ as VVi theother ixgeniy non nature opm jas Pliny {pcaketh of the former,forit is made byfetting in the Sunne, which i Reeere hing |