384- A i I i Ofthe Hiliorie 0f'Plants.

4_a——'3

, HEX: bee two forts of Hops :one the manured or the Garden Hop ', the other wilde Of ° . p C r ,

added,and as much Cerufe as is fufficient for a linament,wherewith the blemifhed or f potted pa!“ mult be annointed ouer night.

1; The érztfefimzme of that /24:6 émzefizid of the Vine.

-‘E1-le juyce of the greene leaues, branches, and tendrels of the Vine drunken, is good for th0f" that vomit and f pit bloud,for the bloody flix, and for women with child that vomit ouermuc I- The kernell within the grapes boiled in water and drunke hath the fame effeét. .

Wine moderately drunke profiteth much, and maketh good digcftion,but it hurtetb and d“ fiempereth them that drinke it feldome. _ .

VVhite wine is good to be drunke before meat ; it preferueth the body,and pierceth qurcl<_€lY m‘ to the bladder : but vpon a full flromacke it rather maketh opilations or fioppings,becaufe it do! fwiftly driue downe meate before Nature bath of her felfedigefled it.

Claret wine doth greatly nourifh and warme the body, and is wholefome with meate,

vnto phlegmaticke people;but very vnwholefome for young children, as Galen faith,

efpeciall)’ bccaufe 1‘

f ' heateth aboue nature,and hurteth the head.

Red wine Props the belly.corrupteth the bloud,breedeth the flone,is hurtfull to old p€0P1°* aPd good or profitable to few,fauc to fuch as are troubled with the lasl-:e,bloudy flix,or any other 100 “-" nelfe ofthe body.

Sacke or Spanifh wine hath been vfed of a long time to be drunke after meat, to caufe the the better to digefi gbllll commonexperience hath found it to be more beneficial! to the flom“ to be drunke before meat.

Likewile M3!mf°Y:Muskadellaganafiand fuch like fweetwines haue been vfed before me“! to comfort the cold and weake Ptomacke, efpecially being taken falling: but experience (€85 5‘ ’ that Sacke drunke in Read thereof is much better,and warmeth more efieecually. - -C

Almighty God for the comfort of mankinde ordained Wine 3 but decreed With3l1!That-I r fhould be moderately takemfor fo it is wholfome and comfortabIe:but when meafure is turnf‘-d 5"’ to exceffe, it becommeth vnwholefome, and a pov fon molt venomous, relaxing the finewC5s ""7 ging with it the palfey and falling licknelfe :to thofe of a middle age it bringethi hot feuel'5a ‘mic’ and lechéfie 3 it Conlumeth the liner and other of the inward parts :befides,how little credchcc tolbe giuen to drunkards it is euident , for though they be mighty men, yet it maketh them mop’ fiers,and worfe than brute beafls. Finally in a word to conclude {this excefliue drinking 0 difhonoreth Noblemen, beggereth the poore, and more haue beene deflroied by forfeiting with,than by the fword. ' a

meat

thflfef

4.22.

CHA 1?. 32.4, 0fHo12:.

Q)‘ The Kimkr.

fthé gt: .

qt ‘Tb: Dqtriptiom He H°P doth line and flourifh by embracing and talring hold ofpoles p€=""““”nd ggtsreiret 31%‘ ~l;’P°ndv\lrhi.ch it climeth. It bringeth forth very long Ptalkes, I095“; an . 5 " E8‘? _ eaues broad like thofe of the Vine or rather of Bryon)’: be blacker, and with fewer dentad diurfions : the floures hang downe by’c1ufiers from the tops of ‘CW

‘ branches,pufFed vp, TC! 38 It W51? with fcales like little canes,or fcaled Pine apples,ofa Whit‘ . hi

10111‘ t€I1diDg to Y°”°W“°lf°s m°”§‘f fmell : the roots are {lender and diuerfly folded one W1‘ another. ’

2 The wilde Hopdiffereth not from :1, d H ' ’ b tisaltogefh" lelTer,as well in the cluflers of floures, as alfd 'irr'f]taI1]neu rf?rank:l‘)l1l(x)1Oft(:n21l1neclod'l(fiatl[i‘ii(:)Ii:, biing on f Cb _1tore of floures,wherein efpecially confifleth the diffmnce ’

,7-5 . _ Th6 Hop joyeth in a fat and fruitfullqgrouhdpfiieprofpereth the better-by manu1'i“%‘a1{° It %f°Y!€!h§F¥!9“8b¥i€!53!1dFh°!¥}¢§8l?9F1FEhF?h9§d€£§9ffi¢1d5:1m€aD°Fh¢W“d¢ *"'““°' ,, The

fVVin5 ,

LIB.2.' Of the Hifiorie of Plants. 88: V

‘R I Lap»: fzzlic'Zzzrim. {I The Time.

The Homes of hops are gathered in Augufl and Septernber,and relerued to be vfed in beere : in the Spring time come forth new {boots or buds;in the Winter onely the roots remaine aliue.

{I TbeNamcs.

It.is called in {hops and in all other places, Lg.‘ palm : of fame, Lap://5 fit/zcY2‘zzrim,0r Lupulm fitlzflq- rim 3: in high Dutch, igopffm : in low Dutch, igoppcz in S pauifh, Homérqz//or : in French, you. aim :in Engliih, Hops. -

e Plz‘ny,lzé, 2 u up. r 5 . maketh mention of Hops among the prickly plants. at The Temperature.

The flames of the hop are hot and dry in the fee.‘ cond degree: they fill and ftuife the head,and hurt ' the famewith their Ptrong {mell.Ofthe fame tern. perature alfo are the leaues themfelues, which doe likewife open and clenfe.

The I/ermer.

The buds or firlt fprouts which come forth in the Springare vfed to be eaten in fallads 5 yet are they, as Pliny faith, more toothfome than nouri- fhing, for they yeeld but very fmall nourifhment: notwithlianding they be good for the intrals, both in opening and procuring of vt1ne,and likewifc in keeping the body foluble.

The leaues and little tender fhilkes. and alfo the floures rhemfelues remoue {toppings out of the li- uer and fpleene, purge by vrme. helpe the fpleene;

A :1?-n{‘e.‘h€‘bloud,arrd be profitable againfi long lingring Agues, fcabsaand fuchlike fi1!h0f the

1»rli‘1f_‘h€y be boyled in whay. _ , _ giro ct? luyce is of more force, and doth not onely remoue obltruétrons out of thfi mmlsa but It is

are . Ts’ taketh away the fiench and corruption thereof.

are ilfi.fl°Ures are vfed to leafon Beere or Ale with, and

0r the head.

e Tpered with li uor wherein they haue been boiled.

edecoaion of Hops drunke openeth the G:()pplU as Ofthe liuer. the fpleene,and kidnies, and F

U . . P rgeth the bloud {mm an corrupt humors, can ting the fame to come forth with the vrrne.

geththe bloud from all filthinefle.

hop e manifold vertues of Hops do manifeft argue the wholefomeneffe of beere aboue ale 5 for the H

quen:;‘_h€r make it a phyficall drinke to keepe the body in health, than an ordinary drinke for the mgofour thirfl. ‘ A

X C H A p. 315. Of Traaellerrzloy.

qr The Dcfcription.

I T HQ Nam which Loéel fetteth forth vnder the title of Viornd, 7’”“"’”‘“” makes Wt“ 415“ ;

but not properly 5 whofe long wooddy and viny branches €"“’“d themlflues VCTY ff“: flour . and “W0 infinite numbers, decl ing with his clafping tendmls a“d_Wh1te fi3“'€'1ik° man eSb(b°”‘g VET)’ {W660 allthe burhes, hedues and fhrubs that are neere vnto it. It {ends forth felt, Y ranched ftalkes, thicke,tough, full Oftihtiots and clafping tendrels,veherewith it foldeth_1t ‘' e~e V903 ‘.h.°. hedgesgétnd taketh hold and climeth VP0“ ““C"Y ‘hing that fiandeth nee’? Y§“°T1t:'

E e e e 3 if E

*1:

°“§ht to auoid choler and flegme by the Ptoole. It is writtemthat the fame dmpped into the ‘”‘

too many do caufe bitternelfe thereof, and D

e Homes make bread light, and the lumpe robe fooner and eafilier leauened, if the meals be E

E l“Yce of [-10 s opencth the belly,and driucth forth yellow and cholericke humors,and pur- G