New Remedies against Famine.
THe first, and principal, and most Christian Counsel that I can give in these threatning days of Sword and Famine, is by hearty Prayers from a Zealous Heart to call upon the Name of the great and mighty Iehovah, and of the gracious and merciful God of Israel, that it may please him to forget and forgive our manifold Sins and Transgr [...]ssions, which have turned his f [...]vourable Countenance so long from us, and brought down from Heaven so many Clouds of Wrath upon the Fruits of the Earth, as that the great hope of our Harvest is smitten and daunted already, and that it would please him of his fatherly goodness by such m [...]ans as shall seem best in his own Eyes, for the relief of these our present wants, to turn this our penury into plenty, and so to bless us with his bountiful Hand, that we may all sing a full Song of thanksgiving unto him, as well for these new and undeserved favours, as for [Page 156] that glorious victory of late obtained again [...] our Popish Adversaries; by the Hand o [...] those Honourable Commanders that hav [...] already begun the peace of our Commonwealth.
Secondly, I could wish that all inferiou [...] Officers in their places, would have a mor [...] Charitable and Religious care in the Execution of those Orders, which have of late bee [...] penned, and published with grave and deliberate advice from the Higher Powers fo [...] the furnishing of our Markets with all kind of Grain. For the Execution is the very life of the Law, and the Letter thereo [...] though set down by Authority and graced with a most honorable Chorus, doth give some hope at the first, but no full Satisfaction in the end unless the executing Magistrate, together with those high directors do join hand in hand for the common good of their distressed Country.
Thirdly, I cannot want good will to wish though I have no Authority to command, that the very food of the Earth even the blessing of the Lord, should be no longer Subject to this Coppyhold and slavish tenure, of such base and unmerciful Lords, who upon every rumor of foreign scarcities, upon every petit- Transportation, yea rumour of Transportation only, upon fair [Page 157] [...]eather, or foul weather, or any weather [...] they list, can make the same finable ad [...]oluntatem Domini, and set what price they [...]ist upon the Bushel. Is there no Court of Chancery, neither in Heaven nor upon Earth, [...]o bridle these covetous and unmerciful Lords, yea and to stint them, that howsoe [...]er it shall please the God and giver of all [...]hings to cross us from the Heavens, that yet no inferior Person should dare to exceed a certain price to be set down by Authority, upon the confiscation of whatsoever Grain he should so over rate unto his poor and needy Neighbour?
Fourthly, if ever Abstinence were a true Christian vertue, then now let it appear amongst us, for why should the Rich Men Feast, when the Poor are ready to famish? Was there never but one Dives, and one Lazarus upon the Earth? Or do we want Wit, or Will, or Grace to apply a Parable? Here I may well cry out and say to the Rich, and fat weathers of our time, as Tully sometime said to Anthony. Te miror, Anthony, u [...] quorum facta imitere, eorum exitus non perhorrescere. I wonder at you ô you Epicures that you are not terrified with their Destructions whose deeds you seem to imitate. Well if we have brought our pampered Bodies to tho [...]e delicacies, that we can now as [Page 158] well leave our Lives, as our Lusts; yet i [...] every Rich Man would spare but one Meal in a Week, and confer the estimate upon the poor of the Parish where he dwelleth (nunquam nimis dicitur, quod nunquam satis discitur) I say even this one Meal would serve well to mend a whole Weeks Commons of a poor Subscisor.
My fifth and last Petition should be to move us to a Christian charity. And if that Roman Poet and Oratour, that sententious Seneca in the danger and distress of a private Friend could give in Precept: Quod amicorum necessitati magis occurrendum, quam succurrendum, that we ought rather to prevent then relieve the necessity of a Friend. Then what is to be expected at our hands in a case of so great weight and importance, as doth not only touch the credit of our Profession; but also the lives and welfare of many thousands of our poor Christian Brethren, whereof some cannot labour, and many are without labour, and those which labour can hardly maintain themselves by their labour? Yea if we would look more narrowly and pierce more deeply with a sharp eye into the threats and terrours of these times, though Religion could wo [...]k no Charity in us towards others, yet reason, and civil policy might prevail so much with us for our selves [Page 159] and those which are dear unto us, that we should not stay so long until our Neighbours flames take hold of our own Houses, nor try the extremities that Hunger, and Famine may work amongst us.
Thus much by way of Christian advice and counsel, now because I had rather be any way wanting, then in good will unto my native Country, unto the which I confess that I owe my Wit, my Wealth, my Labour, my Life, and whatsoever else I possess under my gracious Soveraign: And seeing that many grave, and learned Sermons have already in vain beaten upon this Subject, many careful Provisions have been from time to time made and published from our Prudent, and provident Prince, and from those honourable S [...]nators of our State, which as yet can work no Impression in the steely, and adamant Hearts of our English Rooks and Cormorants, though I cannot win the Goal in so great a purpose as I have in hand, yet I will bid the base to those choice, and delicate Wits of England, who if they would either associate themselves unto me at the first, or second me, when I have begun this proud attempt, I would not doubt, but that by these our joynt Labours we should frustrate the greatest part o [...] these covetous complots, and by new, and Artificial discoveries [Page 160] of strange Bread, Drink, and Food, in matter and Preparation so full of variety, to work some alteration and change in this great and dangerous dearth.
Nevertheless (though I do only break the Ice, for those that shall follow me in this kind) yet according to that poor Talent of mine, I will try mine own strength and confer as well my conceipt, as knowledg herein: Which though it be neither such as I could wish, nor as these urgent times require, yet I will be bold (in the fulness of mine Affection) to pr [...]fer and present the same to the view of the well disposed Reader, whose courteous acceptation hereof, may one day peradventure wring from me some matter of higher reach, and farther Service then as yet I see either just cause to promise or reason to speak of.
And because in the Treatise following my Author had ranged over all manner of Trees, Plants, Roots, green Pulse and Herbs, out of which he might by any probability draw any kind of su [...]tenance for the relief of Man, I will only content my self with [...]e handling of the Preparation of some of these particulars which are most plentiful in their quantity, least offensive in their Nature, and most familiar with our Soul and Bodies, so as their offensive taste being first removed by [Page 161] Art, they may serve us in a far better manner and to our greater liking then now they do, either for bread, drink or food.
How to take away a great part of that rank and unsavoury taste of B [...]ans, Pease, Beechmast, Chestnuts, Acorns, Veches, and such like.
IF this may in some good Measure be performed, then I doubt not but that the Bulk and Body of our Meal and Flower will be much increased and multiplyed, at the least for the poor Mans Table: Then receive mine own Experience therein. Boyl your Beans, Pease, Beechmast, &c. in fair Water, and if they be not yet pleasing enough, Change your Water again, and at the second or third boyling, you shall find a strange Alteration in Taste, for the Water hath sucked out and imbibed the greatest part of the [...] rankness, then must you dry them (and if you think good, you may also hull them, according to the manner set down hereafter in the Abstract of Anchora Famis, &c.) or else you may grind them unhulled, and then make bread thereof, either simply of it self, or with the Addition of some third or fourth par [...] of other Wheat-flower; or else for better Expedition at the [Page 162] least in drink, if not in bread, you may take the ground Meal of them, and infuse warm Water thereon, and as it beginneth to cool, dreyne the same away, and reinfuse fresh warm Water till the taste please you: Then dry up the Meal, and make bread thereof either simply, or compounded as before. And as concerning the Chestnuts, we have the Experience of France therein already, where in great abundance they are spent and consumed in their usual bread in divers parts of that Country.
The Beechmast doth yield a most sweet and delicate Oyl, and every way comparable with the Nut it self, and therefore it is very probable that it will make an excellent bread with a very small correction: and if there might be some easie way or manner found out for the ready husking or hulling of them (which seemeth no matter of any great difficulty) then I durst promise a most rich and plentiful Oyl of our own growing, and serviceable for many necessary uses. But if notwithstanding my former Preparation of Beans, Pease, &c. The Meal thereof do not yet content you, then work it into Past, with a liquor first strengthened with some bruised Annis-seeds, licoras, or sweet Fennel seeds, or with the seeds themselves incorporated in the Past, or for the avoiding of [Page 163] charge with Pepperwort, Thime, Wintersavary, Penniroyal, &c. For if you can but deceive the Taste, you shall find the bread very harty, wholsome, and nourishing. And whatsoever is here spoken of Beans, Pease, &c. May be generally understood of all other Grain, Seeds, Plants, Pulse, Roots, &c. And that which is serviceable for Bread, will be much more tollerable in drink: For the making whereof in some more cheap manner then as yet is known or usual amongst us, you shall find some few notes of mine upon the Abstract following, in their several places.
Certain strange and extraordinary ways for the relieving of a Prisoner, or other poor distressed Creatures, when all hope of usual Victuals is taken from him.
THese as I dare not warrant, so yet because I have received them either from good Authors, or from the credible report of Men of worth, I will deliver them as faithfully as I have received them.
1. And first of all Paracelsus himself affirmeth, that a fresh turf or clod of Earth, applyed every day unto the Stomach of a Man, will preserve him from famishing for some small number of days.
[Page 164]2. I have heard many Travellours deliver of their own knowledge and experience, that a Man may live 10. or 12. days by sucking of his own Blood.
3. Bapt. Porta. telleth us of a poor fellow upon whom a Ruinous House fell, and the Man so hedged in with the Floors and Timber that fell upon him, as that not being able to get out he was forced to relieve himself with his own Urine for 9. or 10. days, making his hand his cup to drink in.
4. But the strangest and most incredible of all the rest, is that story which Parson Bateman, sometime Parson of Newington, had by relation of that reverend father D. Grindal then Archbishop of Canterbury, from the mouth of two English Captives, that were imprisoned in Turky, and for their offence condemned to be famished to death, and escaped by this means. The keeper affecting his Prisoners for those good parts which he found in them, having received an Oath of their secrecy, delivereth unto each of them a small piece of Allom, which he willed them five or six times aday to rowl up and down in their mouths. Now at ten days end, the great Turk sending to know if the Christians were dead or alive, and being informed of their lives, he commanded that upon pain of Death no man should dare [Page 165] to relieve them with any manner of food. Now when 10. days more were expired, and the like inquiry and return made as before: Well qd. the Turk, if they can continue yet 10 days more without food, I will say that the God of the Christians will have them preserved, and they shall be enlarged. The last 10. days expi [...]ing, and the Prisoners lives certified unto the Turk, they were forthwith delivered out of Prison, and returned for their own Country, and here discovered the Secret. The reason, and probability hereof I will leave for better Magitians then my self. For though we might suppose that the salt of Nature might receive some strength or vigour from this Mineral Salt, yet how the Guts should be filled with so small a proportion I cannot guess, much less determine.
5 ¶ A fifth food b [...]t receiving some help from Corn was commended by Mendozza himself, wherewith he assured me upon his honour that he had relieved a Spanish Town, in an extream Dearth, and scarcity of victual, and therewithal shewed me a Loaf of Composition, which was of Wheat-straw, chopt into short pieces, and ground with some proportion of Wheat into Meal. But since I have been farther informed, that the same practise hath been usual in hard years [Page 166] in some parts of England, and for mine own better satisfaction, I caused some of the same flower to be kneaded into bread, but it was very brown in Colour, and very gretty in the mouth, and therefore it should seem that our Stones be not so apt for the grinding of it, and I have heard some affirm, that the same cannot well be ground but in a Steel Mill, or hand Mill.
6 And the East-Indians, as I have read, do use to make little Balls of the juce of the herb Tobacco, and the Ashes of Cockle-shells wrought up together, and dryed in the shadow, and in their Travel they place one of these Balls between their nether Lip, and their Teeth, sucking the same continually, and letting down the moysture, and it keepeth them both from hunger and thirst for the space of three or four days.
7 The seventh and last of this kind, is that sweet Root called Lichoras, which being chewed only (if we may believe Pliny) doth in small quantity satisfie both thirst and hunger, and yet maintain sufficient strength in the Body.
How to make an excellent Bread of the Roots of Aaron called Cuckowpit, or Starch Roots.
THe making thereof is set down by a late Writer in this manner. First, the roots that are large must be cleansed from all skin and filth, and then cut into small and thin slices, the thinner you make them the sooner they are prepared, seeth them in boyling water, so long as you find the water hot and biting, and till the Roots begin to wax sweet. Then cha [...]ge your water, and pour fresh water unto them, and so continue boyling until the water become sweet, and that the roots have lost all their acrimony. Then take them out, and lay them abroad upon Canvas, supported with frames, and being dry grind them with hand-mills, and they make a most white and pure meal, which either of it self, or by the mixture of one third of wheat meal with it, maketh a most fair and savoury bread. This carrieth some good sence and likelyhood of truth with it, for we find by daily experience, that it maketh as fair, if not a fairer starch, then our wheat. And therefore it were to be wished, that some good husbandry were used in the planting, and multiplying of these Roots, [Page 168] observing the na [...]ure of such soil and place wherein they most delight. And though it should fail us in this kind, yet we shall find our labour richly requi [...]ed, if we convert them into starch only. But here it is to be remembred, that the root must be gathered when it is plump [...]ull, and in his pride, which is about the latter end of March, and all April: For when it beginneth once to spire, and that the sap is [...]un up into the leaves, then the root shrinketh, and also loseth much of his vertue. Here a just occasion is offered to practise the like upon the Turnep, whereof there are both good [...]iore and the price of them likewise very reaso [...]able.
Bread, and other food made of Pompions.
THis fruit being both cheap, and great, doth also make a very savoury bread, if a little meal be mixed therewith, yielding food to a great number with a small charge. And if you bestow sugar, and other sauce upon it, it may also pass for a delicate dish. The manner of making the same is thus described by Porta, Choose the greatest and ripest Pompions, cut them into thin slices, and take away the hard crust or coat, and the inner marrow or softness, seeth them in boyling [Page 169] water, and bring them to a pulp or pap, and then s [...]rein it, adding thereto a third part of meal or flo [...]er, and make it up into bread, the fresher you eat the same, the more pleasant and deli [...]te you shall esteem it. But with mine Authors favour: I think you will find it in his best forme, and of farthest extention, when it is in his p [...]p or pulp, for his Body is exceeding waterish, and vanisheth away to a small sub [...]ance if you seek to dry it. This I write by mine own trial, yet peradventure the Goord of Naples, which he calleth Cucurbita may b [...] of a differing nature from our Pompions.
How to save much fl [...]wer [...] or meal that is lost in all our usual Corn mills, that grind either, with Wind or Water.
IF I teach the Miller so to grind his wheat as that neither the starchmaker (if I be not deceived) shall have stuff to make his starch with, except he grind for himself after the a [...]cient manner; nor the brown Baker any bran to make horsebread withal, I hope that my fault will be pardonable at this time, because I hold it much b [...]tter to want flower about our necks then in our bellies, and that horses should s [...]rve before their masters. The conceit is short, and easie, and [Page 170] I hope without controlment. Let every Mill that grindeth corn, have also a boulting mill annexed unto it, that the same mover may play upon both, and by shaking of the boulter make a division of the bran from the flower. This bran as soon as it is divided from the flower must be returned again into the hopper amongst the rest of the wheat that is unground, and so as fast as you gather any bran, you must mix it with more corn: And by this means you shall have much less bran, and also more flower, though you would notwithstanding this course, pass the same through a fine boulter again. It is an usual manner in the higher part of Germany to boult with these mills, but not to grind over their bran again in the first mill, for ought that I know, or as yet can learn.
How to make starch without any corn.
IT is well known that those Aaron-roots be [...]ore mentioned, will make a white and delicate starch. You must gather them in March or April, washing them clean, and paring away all the filth, or foul skins from them, and after slicing them into thin slices, and so leaving th [...]m in fair clear water, and changing your water every 12. hours, for [Page 171] the space of four or five days, till they become exceeding white and clean; then stamp them, and force them through a strainer with clean water, and when the substance of the starch is setled in the bottom, which will be in a few hours, then drein away all the clear water that fleeteth on the top, very gently, and expose the rest being in flat earthen pans or clean tubs to the Sun, which will attract or draw up all the water, and leave a hard cake in the bottom. But in the winter time, when you cannot have the Sun of a sufficient force for this purpose, then set your stone pans, or pewter basons wherein you have strained out your starch upon a pot with s [...]alding water, and so you may dry the same in a sufficient quantity for your own use all the year long. And if you would harden the same without charge, then place your pan upon your bief pot, and so you shall make one fire to perform several actions at once. But because these roots are not to be had in all places, nor at all times of the year, therefore for a second supply I have thought good to set down this receit following.
Take of the whitest Gum Arabique that you can buy at the Grocers, let them beat the same into pieces for you as big as hasel nuts in their great morters, then take 3. [Page 172] ounces of this Gum, and first wash it in fair Conduit water, in a Stone Bason, stirring it up and down with your hands to take the filth from it; then wash it again with some more water, and pour that also away, and then to every 3. ounces so washed put a wine pint of fair Conduit-Water, stirring it up and down 3. or 4. times aday to procure a speedy solution or dissolving of the Gum: Then cover your Pan, and when all the Gum is dissolved, strein the water through a clean and thin Linnen cloth, and reserve the same in Glasses well stopt, till you have cause to use it. It will last sweet at the least three weeks after it is made. When you would use this starch, if you desire to have your ruffs to carry a pure and perfect white colour, you must mingle some blew with the water, stirring it up and down with your finger in a Porrenger, and before the blew settle to the bottom, wet your ruff therein, and presently wring it out again; then put it till it be clear, and after set it, as you do in your common starch. I do find by experience, that half the time that is lost in the other manner of starching, is here gained: For by reason that your starch is in a thin water, the Lawn and Cambrick will be soon cleared and with much less beating. And I think that a second profit will here likewise fall out by [Page 173] the way, viz. That your Lawn and Cambrick will last much longer: For (if I be not deceived) the continual patting, or beating thereof between the hands in our usual starching, worketh a great fretting and wearing of the same. And I doubt not, but that there be many other sorts of Grain, Pulse and Roots, which will make as good Starch as Wheat, which at this time I leave unto the studious indeavours of those that are careful for the common good. It may be that at my better leisure I may handle this subject more at large, but now the present times inforce me, to deliver that knowledg which I have. And thus much for starch.
Sweet and delicate cakes made without Spice or Sugar.
SLice great and sweet Parsnep roots (such as are not seeded) into thin slices, and having washed and scraped them clean, dry them, and beat them into powder (here a mill would make a greater dispatch) searcing the same through a fine searce, then knead two parts of fine flower with one part of this powder and make the same into cakes, and you shall find them to taste very daintily. I have eaten of these cakes divers times in mine own house, Quaere, what may be [Page 174] done in Carots, Turneps, and such like roots after this manner.
Here I think it not impertinent to the purpose, which I have in hand to wish a better survey to be made of my book of Husbandry, being a parcel of the Jewel house of Art and Nature, Printed an. 1594. Wherein sundry new sorts of Marle are familiarly set down, and published for the good of our English Farmers: amongst the which, those waste ashes of the Sope-boylers (for such as dwell near unto the City of London, or may by easie water carriage convey them unto their hungry and lean grounds) have a principal place for the enriching of all cold, moist and weeping grounds. The book is to be had at the Peli [...]an in Little Britain. And if there were such plenty as I could wish of those shavings or cuttings of Horn, whereof those that work for Lanthor [...]s only make the greatest store, I would then in respect of the infinite extention thereof, commend that before any other manuring of ground whatsoever, and for the only Garden-dung that I know, although for arable ground I must needs confess, that I have one secret, not as yet made known or common to the world, that would prove more general, and more easie of price then any other whatsoever that I as yet have either heard, or read [Page 175] of, but for some reasons best known unto my self, I do as yet forbear the discovery thereof.
There is also a certain victual in the form of hollow pipes, or wafers, wherewith, as also with a de [...]ensative oyl for his armours, peices, and other Weapons [...] I furnished sir Francis Drake in his last Voyage, which hath been well approved and commended by sundry of his followers upon their return for England, whereby I was the more encouraged to make a second trial thereof in the Bear which went lately for CHINA. This food I am bold to commend in this place, both because it argueth ad propositum, and for that I know that if the Masters, Owners, or Mariners of Ships, would advisedly look into it, they should find it one of the most necessary, and cheap provisions that they could possibly make, or carry with them. The particular commendation whereof, resteth upon these few branches following.
- 1 ¶ First, it is very durable, for I have kept the same both sweet and sound, by the space of 3. years, and it agreeth best with heat, which is the principal destroyer of Sea victual.
- [Page 176]2 It is exceeding light: For which quality Sir Francis Dr [...]ke did highly esteem thereof, one man may carry upon any occasion of land service, so much thereof, as will be sufficient to relieve two hundred men aday.
- 3 It is speedily dressed, for in one half hour, it is sufficiently sodden, by which property it may also save much fewel and firing, which occupieth no small room in a Ship.
- 4 It is fresh, and thereby very pleasing unto the Mariner in the midst of his salt meats.
- 5 It is cheap, for in this dearth of corn, I dare undertake to feed one man sufficiently, for 2 pence a meal.
- 6 It serveth both in stead of bread and meat, whereby it performeth a double service.
- 7 Not being spent it may be laid up in store for a second Voyage.
- 8 It may be made as delicate as you please, by the addition of Oyl, Butter, Sugar, and such like.
- 9 There is sufficient matter to be had all the year long, for the composition thereof.
- [Page 177]10 And if I might once find any good incouragement therein, I would not doubt but to deliv [...]r the same prepared in such sort, as that without any farther dr [...]ssing thereof, it should be both pleasing, and of good nourishment unto a hungry stomach.
¶ All those which are willing to victual their Ships therewith, if they repair unto me, I will upon reasonable warning, furnish them therewith to their good contentment.
A speedy or present drink which Travellers may make for themselves (extempore) when they are distressed for want of good Beer or Ale at their Inn.
TAke a quart of fair water, put thereto five or six spoonfuls of good Aqua composita, which is strong of the Annis-seeds, and one ounce of Sugar, and a branch of Rosemary, brew them a pretty while out of one pot into another, and then is your drink prepared. Or if you leave out Sugar, it will be pleasing enough. I have been credibly informed that divers Gentlemen of good credit, when they travel abroad, and cannot like the tast or relish of their drink, that they use no other then the aforesaid composition, and find the same both to refresh [Page 178] [...]nd cool them very well, neither are they troubled with the rawness of cold water, by reason that it hath received some correction by the Aqua composita, and that the Annis-seeds do give a delicate tast unto it. It were not amiss for all Seamen to carry some store of Aqua-vitae with them, that when their Wine, Cider, Pe [...]ry, and Beer are spent, they may transmute their water into the said drink.
A cheap liquor for poor men, when Malt is extream dear.
IF a poor man in the time of flowring, do gather the tops of Heath with the flowers, (which is usually called and known by the name of Linge in the Northerly parts of this Realm, and is that plant whereof our common Heath Brushes are made,) and lay up sufficient store thereof for his own provision, being well dried and care [...]ully kept from putrefying or molding, he may at all times make a very pleasing and cheap drink for himself, by boiling the same in fair water, with such proportion thereof, as may best content his own tast. And this liquor is commended unto me, by one of the most sufficient professors of Physick of our times, and that upon his own and often experience, [Page 179] for a most wholesome and medicinable drink, as well for the Liver as the Spleen. It may be graced with a little Licoras in the decoction, if he see cause.
¶ I have also heard Sir Francis Drake affirm that fair Water and Vinegar mixed in a due proportion, doth make a fine cooling and refreshing drink in hot weather, which he esteemed for a rare secret at the Sea. And I have also known them that have made a voluntary drink thereof on the land, when they have had sufficient choice of others before them.
How to brew good and wholsome Beer, without any Hops at all.
SInce my profession in this Book, is in some sort to Anatomize both Art and Nature, without any regard of private mens profits, whom it either may essentially or accidentally touch, I am bold therefore, without craving any leave to do good: To renew, or rather to confirm and ratifie an ancient opinion and practice, which long since in the great dearth and scarcity of Hops, many brewers of this land have been inforced to put in use for the better supportation of their weak and declining estates. But because they failed in proportion [Page 180] (without the which there can be nothing compleat or absolute) they suffered a good conceit to die in the Birth. And no marvel then, if Wormwood notwithstanding it be a Simple so highly commended of all the ancient and new H [...]b [...]rists, for his great and singular effects in Physick, be in a manner [...]terly abandoned of all the Brewers in our time (except a few that can make a difference between five Shillings, or 5 pound charge, when Hops are sold for 50. s. an hundred) seeing as yet not any one of them hath so clerkly wrought upon this Simple, as to cover and hide the tast thereof [...] from the well mouthed Ale-cunners of our Commonwealth, which weakness of theirs, because it consisteth wholly in the want of a due proportion between the Malt and other beercorn, in respect of Wormwood, I have thought good to set down a sufficient direction for those that are wise, and willing to do good both to themselves, and to their Country, whereby they may easily even in one days Practise attain to the full perfection thereof. Supposing then that your Wormwood is either cut down in the Leaf before it be seeded, or being seeded that it is cut into short pieces, whereby there may be made an equal mixture of the whole Bulk together (for you must note that the seedy [Page 181] tops are much stronger and much more Oyly then the rest of the leaves or stalks) make first a decoction of 4. [...]unces of Hops with nine Gallons of water (which is the proportion which some Brewers in some sorts of drink do use) and when you have gotten out by e [...]ullition or boyling, the full strength and vertue of them, keep the same, and begin likewise with some small proportion of Wormwood to the like quantity of water as before; and when you have bestowed as much time and fire therein, as you did about the Hops, then taste each of them by it self, and if you find the same to exceed the first in bitterness, then begin with a less proportion of Wormwood, and so reiterate your work, till you have equally matched the one with the other: Then may you safely proceed by the rule of proportion to a barrel, and from thence to a Tun, and so to a whole brewing. Neither let the bitterness of Wormwood in his present tast any thing dismay you, for if you did but tast the decoction of hops only before the mixture of ground Malt (which doth wonderfully sweeten the same) you would think it a very u [...]pt liquor to be wrought up into so pleasing a drink as our ordinary Beer doth shew it self to be: For it is the Hop [...] only which ma [...]eth the essential difference between Beer and Ale, and that [Page 182] by allaying the exceeding lusciousness of Malt by his bitterness, whereby both uniting themselves together, become a savoury and wholsome drink for mans body: Which may be in every respect as well performed in Wormwood, as in the Hop, yea, and peradventure with Centaury, Artichoke leaves, or Aloes hepatique, as some workmasters have confidently affirmed unto me. And though the Hop be usually in drink, and the Wormwood only in medicine, whereby some may happily be perswaded, that it is inconvenient for men that are in health to drink a Medicine continually to their meat: Yet let this be a sufficient answer to that Objection, that it is the dose only that maketh the difference herein. For I can assure you in mine own experience, and by the experience of one of the best experienced Brewers in London, who yet liveth, that if you give a double or treble quantity of English Hops to an ordinary guile of strong Beer, you shall find the same to be a sufficient preparative to your body for the best purgation that shall be ministred after. And this is the reason why Venice-Turpentine, which being ministred in a small dose is given for the strengthening of the Back, and to stay the running of the Reins: Yet i [...] it be taken in the quantity of an ounce at once, it will purge sufficiently in divers Bodies. [Page 183] So then either let there be no more tast of Wormwood, then there is of Hops in our drink, and we shall find no difference in effects, but such as shall commend and grace the Wormwood beyond the Hop; or let Beer be advanced with the Hop [...] to the bitterness of Wormwood Wine, and so we shall find the Hop far to exceed the Wormwood in his malign quality.
Thus much I have thought good to publish, for the credit of Wormwood and for the benefit of this Iland in sundry respects, which I shall not need to particularize at t [...]is time, because they are so commonly known to all men. And though I know I may be overweighed either with the Flanders Merchants, or with the great hopmasters of England, whose Foundation is so deeply laid, that a few loose lines can neither shake nor stir the same: yet either knowing or at the least perswading my self to maintain the truth, before I give it over, I will crave the liberty of the Schools, qu [...]d fiat controversia. And in the mean time, those which will not be satisfied of the wholsom and rare medicinable helps of the one, together with the weak and feeble vertues of the other (which was but a hedg-bird the other day, though now it be perking so proudly upon his Poles) I will refer them to the learned Herbals of D [...]scorides [Page 184] Mathiol [...], Doctor Turner, Dodoneus, Thurnizerus, and the rest.
An Abstract of certain frugal Notes, or Observations in a time of Dearth or Famine, concerning bread, drink, and meat, with some other circumstances belonging to the same, taken out of a Latin writer, intituling his book, Anchora famis & sitis.
FIrst, for the avoiding of all putrefaction, as well in bread, as in corn, it is very requisite that they be per [...]ctly dryed, or gently parched, either in the sun, or by the warmth of the Air, or else in the want of these two, in some apt Oven, or rather in a Stoue, but with such care, as they do not burn, or savour of adu [...]ion.
2 After the baking of your bread, it is necessary that the same be left in the Oven, well closed, for some reasonable time, the heat thereof being less'ned by degrees, for so the bread being thoroughly baked, and suffered to cool of it self again, will satis [...]ie the hunger of a man in double p [...]op [...]rtion to that which otherwi [...]e it would.
[Page 185]3 Each kind or sort of bread being a little tosted over the coals, and a [...]terwards sopped in Wine, will fill or glut [...]xc [...]dingly: Such a Breakfast as this taken in the Morning is a sufficient repast for th [...] whole day after.
4 The meal of par [...]h [...]d corn doth fill the gut exceedingly.
5 Bread may be made of Rice, Indian millet, or Turkish Wheat, [...]ither by decocting the whole grain in water, and so bringing it to the form of a Pulteis, and after baking the same, [...]r el [...]e by grinding it into Meal, but the latter way maketh the fairer bread. This may as suffi [...]i [...]ntly be performed with our ordinary wheat, for [...]ught that I can imagine.
6 All manner of Pulse, [...]s Lentils, Vetches, Beans, and such like, if they be first rubbed over in Lee, and then hull [...]d and after ground, they will yield both fairer meal, and better bread.
7 Past or Dow is soon baked upon thin Plates of Iron or Brass.
8 Those which [...]ide Post, are oftentimes content both to bake th [...]ir Bread, and also to rost their meat under the seats of their Saddles, here I think that our climate will prove too cold.
[Page 186]9 Men must be brought by degrees, and not too suddainly from their usual and natural Food and drink, into these artificial diets.
10 A Pulteis or hochpot, made of Flower or Meal sodden amongst Apples, Pears, Plums, and such like Fruit; or of some bread and water, or the broath of Flesh that hath been tosted in the Smoke, or with Milk well boiled together, doth fill the Stomack more then thrice so much of dry bread eaten alone, especially, if the same be high boiled to a sti [...]ne [...]s, or consistency.
11 Such like compositions do also extend farther in the satisfying of hungry Maws, being made of Biskets, or dry, hard, or stale grated bread. And by this means one loaf will go as far as two new loaves.
12 All sorts of good Cakebread, or Spicebread steeped a convenient time in fair water, will convert the water into a most pleasant or wholsome drink, the Bread notwithstanding being very wholsom to be eaten.
13 Pound your Pepper, Ginger, and such like Spices, and having steeped them in water, place the same well covered over a gentle fire, and then work your paste with the imbibition, or decoction thereof. And by this means your spice will extend much farther [Page 187] in Cakebread. And the same spice also being new pounded or beaten, may be afterward wrought up in Paste for cakebread. Here you may practise upon these Plants, which be hot and wholsome withal: As the wild Cresses, otherwise called Pepperwort, Galingale, Thime, Orrace, Isop, Wintersavery, Penniroyal, and such like Herbs instead of Spices.
14 Some of these Artificial kinds of bread and drink, if there be any left that may be well spared, will serve for the feeding and fatning of Cattel, Geese, Hens, Hogs, &c.
15 The smell or sent of Bread (I think he meaneth that, which is new and hot from the Oven) doth nourish the body, and refresh the Spirits greatly. Some comme [...]d the Spirits of bread extracted by distillation, as a most soveraign preservative in the Consumption, and other pining Diseases.
16 If any of these Artificial foods or drinks do happen to offend, either in colour, tast, or savour, they may be helped with Honey, Sugar, Saffron, Wine, Annis-seeds, Co [...]iander seeds, sweet Fennel, Cinnamon, and such like.
[Page 188]17 In the time of necessity, even green corn taken as it groweth of it self, or a little parched or dryed against the Fire, or steeped, or boiled in Wine, or water, affordeth a reasonable kind of sustenance.
18 The distilled water of Oats, doth so warm the Stomach, as it doth overcome the sences. It is well known that many do Brew a very strong and mighty drink with malted Oates, and how profitable the same might be to all our English Brewers (if there m [...]ght be sufficient store of them had) in a dearth of Wheat and Barley, the same being rightly matched, or rather mastered a little with the Hop, to alter their tast: They can best tell that have made thei [...] private experience and profit of them, when others very inconsiderately have run on in their common, and chargeable course of brewing [...]
19 The Liquor of the Birch tree is both wholesome, and savory, and deserveth to be recommended in his kind.
20 There may be an excellent extraction made of Ale, which you may term either a Spirit or a quintessence, and that in a small dose, far more excellent then all the tartareous, sulphureous, or mercurial preparations. If the Author do here mean any Philosophical course, it will be both too curious and costly for the common sort of p [...]ople: If only a well rec [...]ified Aquavitae, or an evaporation of the Phlegmatick [Page 189] part to a thick body, I cannot see how we shall raise any store, or quantity of m [...]tter to furnish the Subject which we have in hand. If he mean physically, we will reserve the strict examinati [...]n thereof, till a fitter Occasion be offered.
21 The meal of such corn as is ground in the month of August, is remembred amongst the Writers of best credit, to keep and last best all the year after.
22 Such bread as is made up of the Flower of dry Beans is most strong in nourishment, and may be corrected of his tast by the addition of Cumminseed. And it is also a usual matter in Germany to make drink of Beans [...] Our English Brewers do also find good use of them amongst other Corn in a small proportion, wherein they have a special care not to surcharge the rest of their Beer Corn, with too great a quantity of Beans [...] lest they should give a bad smack or farewel to their Beer: But I am verily perswad [...]d that if either Beans, or Pease were artificially hand [...]ed according to the manner before expressed, that they would not only prove serviceable, and that in a large manner for Beer only, but also for the making of wholesom, swe [...]t, and delicate bread.
[Page 190]23 Of Vetches first hulled, and of the Herb Aphace, which receiveth divers Translations, and is called Dandelion, Priests crown, Swines snout, Monks head, Dogs teeth, or common Cicory, may be made a bread so as it be mixed with a convenient proportion of other usual meal, for it yieldeth a very [...]air and savoury Flower, as the Author testifieth of his own experience: The same may be corrected with Annis-seed, Fennel seed, Coriander seed, &c.
24 Both Bread, and Drink may also be made of Lentils.
25 Bread may be made of Pannick, as also of Millet, whose seed even in a small quantity doth arise greatly both in Bulk, and substance.
26 A solid, and wholsome Bread may be made of wheat starch. But such bread, by reason of his price, will have no fit place here-except every private man do make his own provision.
27 A decoction of Annis seed, Fennel seed, Caraway seed, and such like, either in Wine, or Water, is a most wholesom drink. Hereunto may be added a decoction also of Licoras with Annis-seeds together in fair Water in a due proportion.
[Page 191]28 Of Beechmast, Acorns, and the Barks or raping of Trees that are wholsome, a convenient drink may be had.
29 Mushrooms will spring abundantly if you [...]it the Barks of the black, and white Poplar, and bury them in Furrows well dunged. So likewise the white Poplar being cut off close by the ground, and watered with warm water well seasoned with Leaven, in four days space will bring forth most pleasant, and delicate Mushrooms. These being dressed in their kinds are accompted amongst the most lusty, and stirring meats with the Italians.
30 A good bread may be made of the Rape, or Navew, being first scorched, and after sodden, and then baked.
31 A bread may be made of the powdred, or ground leaves of the Pear Tree, Apple tree, Beech and Oak, and so likewise of drink.
32 Dow may be kneaded up with Wine, Vinegar, or Ale, if you would make the same hot, and hearty. But I think the new Must of Wine, or the best Wort of Ale, or Beer much better, for that we may well doubt, or rather assure our selves that the whole spirit of Wine, or Ale will fly away in the baking, because the same had first wrought it self into a body, whereas in Wort that never came to Workmanship, the fire or spirit doth as yet lie close, and couched within it.
[Page 192]33 A drunken bread may be made with spirit of Wine and Flower. But I think that common Aqua-composita would pro [...]e over chargeable.
34 A Paste consisting of meal, and the Oyl of Olives, or other Fruit, or seeds mixed together may be made into bread.
35 Miz [...]ldus r [...]porteth of a certain Traveler, who undertaking a long journey did relieve himself with one pound of the Oyl of Violets and soft grease mixed together, and therewith he preserved himself by the space of ten days. The like effect hath also been found in the Oyl of Almonds mixed with the grease of a Cow, and that by reason of the clamminess thereof.
36 A bread made of Eggs is both wholesome, and more filling then other ordinary bread, but especially if the same be kneaded up with the yiest of the strongest Beer or Ale.
37 Those Eggs are most carefully to be gathered, and kept, which are laid from the new Moon in August, others do rather commend the Wain, and the time of both the Sunsteads. And new laid Eggs will keep long in dry Chaff or Bran.
38 An excellent bread may be made with milk either leavened, or unleavened, and of exceeding nourishment being taken but in a [Page 193] small quantity, but they fill more if resty Bacon being fryed be also incorporated therewith.
39 A man may live with milk only, and it will serve in stead of meat, and drink, and medicine.
40 A glutting kind of bread may be made of new Cheese, and likewise of old being grated; mixed, and wrought up with meal. For it cometh all to one end whether we eat bread and cheese severally, or both mixed together.
FINIS.