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8 7 8 Of the Hiilorie of Plants. L 1 B. 2. luurtfull. lt hath only this one good thing in it(as Galen faith)that it maketh the body foluble. That which is fweeteﬁ and prelfed out of ripe grapes doth fooneft paffe through 5 but that which is made of fourc and auliere grapes is worlt of all ; it is more windy,it is hardly concoéhi‘ 2 it ingendreth raw humors,and although it doth defcend with a loofeneffe of the belly, notwit - f-landing it oftentimes bringeth withall the Colique and pain of the {tone , but if the bell)’ be “Ot ngollbﬁldsaljl tlaings are the worfe and more troublefome,and it oft times brings an extreme la5l<¢3“ t e on y ix. G B The lirﬁ part of the wine that comes forth of it felfe before the grapes be prefléd,is anfw€f3bl‘3 to the Grape it felﬁand doth quickly defcend; but that which iffues forth afte-rward,haui”% lbmc part of the nature of the ﬁones,fialks,and skins,is far worfe.

q} of Cute,

C F Cute that is made oi? Mulhwhich theiatines call Sap, and Deﬁutum, is that liquor called

‘ t in Englifh Cute,which is made of the fweeteﬂ Muihby boiling it toa cettaine thickncﬂéa °‘ to a third part,as Columeﬂzz wtiteth. M . V‘,

13 Pliny afﬁrmctb,TiIat Szzpzz and Dcﬁutum differ in the rnaner of the boiling,and that S474 is mild‘ when the new Wine is boiled away till onely a third part remaines 5 and Deﬁatam till halie be‘ boiled .

E Sirrermz (faith hqlzé. r4. cap. 1 7.) which others call rim, and wc 34;,’ 3 W0;-kc of wit,and not Qf Nature, is made of new \/Vine boyled to a third part 5 which beeingboyled to halfe, wee call

‘rmma.

I‘ ﬂ pi//gram ioynerh to thefe C4rwmm¢,which as hce faith is made when athitd part is boiled 3W7’ and two romaine. y _ i

G Leaarmr in his Geoponicks fheweth,That Hepﬂmm mullbe made of eight pan; of new Wine. and an hundred ofwine it felfe boiled to a thir .

Giz/an tell-iﬁeth,That Hepfcma is new wine very much boiled.'l'he later phyﬁtians call Ht’1’ﬂ"””' 0‘; Safe boiled wine. . d Cute or boiled wine is hot,yet not fo hot as wine,but thicker,not fo ealily diflributed of 93"‘ through the bod y,and it {lowly defcendeth byvrine,but by the belly oftentimes fooncr. 50‘ “ m derqtjy loofens it. V ‘ _ 1“, It nourilheth more,and ﬁlleth the body quickly; yer doth it by reafon of his rhjcknclfc 31‘ in the Ptomack for a time,and is not fo ﬁt for the liuer or fpleen. Cute alfodigelteth raw hum " b that llicke in the cheft and lungs,and raifeth them vp f pc‘edily,wherfore it is good for the with and ihortneffe of breath. V t

L g The Vintners of the LOW- C0untrics(and perhaps of London)do make of C me and wine mix In a certain proportion, a compound and counterfeit wine which they fell for Candy wine, "M Y called Malm fey.

M P1’"y.lz'é. 14.64,». 9. faith,that Cute was ﬁrl’t deuifed for a ballard hony.

1] 0fWim’.

N TO_fPe3k€ Of wine the juice ol'Grapes,which being newly preifed forth is called ( as W55 Ila: " f31d)M”/5"": or new wine5after the dregs and drorffe are fetled, and it appeareth pure and C C - ’ it i5 Callcd in Greek-om in Latine,Vim4m .- in Englifh,VVine,and that not vnproperly.Fot C€“‘"n

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Odie‘ l“i°°5s3S OFApp1es,Pomegranats,Peares,Medlars,Seruices,or fuch otherwife madelfor ix‘ “mPl°5 fake)“ Barley and Graine,be not at all {imply called wine,but with the name of the thing addcd Wh°‘C°f‘l“3Y do confiﬂ. Hercupon is the wine which is preffed forth of the Pomegmna 5 berries named R/Jnitc:,or wine of Pomegranats 3 out of Quinces,Cydam'm,or wine of Quince’ : 1:).

‘<,3Vf1:I§’e€:vlirIC]SIsJj)l[é);Zl:f{'i’:)fxlggrﬁéggd that which is compounded of Barley is called Zytlmm; 0’

And other certain wines haue borrowed fymames of the plants that haue bin in fufed of “celled, . in thgm, and yet all wines of the Vine,as Wormwood wine,Myrt1e wine and Hyffopwincsw are all called artiﬁciallwines. _ ’ d is Thar is properly and ﬁrnply called wine which is prelfed out of the grapes of the wine, an without any manner of mixture. The kindes of Wines are not of one nature,nor of one facultie or power, but of man)’: d. one from another 5 for there is one difference thereof in talle,another in colour, the thif ‘5 I red to the confillence or fub (lance of the Wine 5 the fourth conlifleth in the vertue and ﬁrength thereof. Galen addeth that which is found in the fmell, which belongs to the vertue and me“ Of the Wine. . . — That

Of the Hillorie of Plants. Thaiwmx

‘er a d‘ may alfo bee joyned vnto them,which refpeeteth the age : for by age wines become hot- . “P313 and doe withallchange oftentimes the colour, the fubltance,and the fmell : for et eewllnes are fweet of talie , others auftere or fomthing harfh 5 diners of a rough tafte, or alto- min If larlh , and moi’: of them fu rﬁcient {harp :there be likewife wines of a middle fort, incli- g 9093 Or other qualitie. of {-0 H11“? 15 Of colour either white or reddifh, or of a blackifh deep red, which is called blacke, or B 0m°e':1_ddle colour betweene thefe. _ _ . die conﬁﬂels of f ub fiance altogether thin, other forne thick and fat 5 and many alfo of a mid- C, is “ﬁe W195 is Ofgreat flrength, and another is weake, which is called awaterifh wine : a full wine D ed l_ﬂ hatine Vmafum. There be alfo among thefe very_m_any that be of a middle ftrength. Ii ewtge is in all wines, be they neuer fo weake,a certaine winie fubflzance thin and hot. There be E Ofth ‘,5 Waterie parts,and alfo diuers earthy : for wine is notlimple, but_(as Galm, telhﬁeth 115.4. of :}faCUll.'1CS of medicines) conﬁflﬁfh °fP3”5 that h-We dmers .faC"l"e$' . _ . undr veffundry mixture and proportion of thefe fubftances one with another,there rife diners and F_ Th} ilculties ofthe wine. _ l _ _ ’ thew at ‘S the bell and fulleft wine in which the hot and-winie parts doe molt of all abound :and G “hell is that wherein the waterie haue the preheminence. ha, .1‘: earthy fubliance abounding in the mixture caufeth the wine to be auftere orfomething H ue,ed=“‘3 3 Crude or raw fubflance doth make it altogether harlh. The earthy fubﬂance being fe- O, 16 £31 eth downe, and in continuance of time ﬁnketh to”the bottome,and becomes the dreggs of tllei: (rm 6 wine : yet it is not alwaies wholly feueted, but hath both the tall and other qualities A” ‘u_ ﬁance remaining in the wine. 7 _ _ _ vine Vmeshaue their heate, partly from the proper nature and inward or originall heate of the alfo an Partly from the Sun : for there is a double heate which ripeneth not only the grapes,but ho °ther fruits, as Galm teftiﬁeth ,the one is proper and naturall to euery thing , the other is in the 0f the Sun 5 which if it be perceiued in any thing, it is vndoubtedly bell and efpecially mm of ta 5. . ' “$3! the hcagte Wgl'll<i)l]cprOCCCdS from the Sun concoéteth the grapes and th€ iUi<'?€ 0'fthc,gral_3es, whic ml‘ Gfpecially ripen them,£’tirrin_g vp and increaﬁng the inward and naturall heat of the wine, ‘ ' dulled” lﬁtwife is fo ouerwhelmed with abundance of raw and waterirh parts, as it feemes to bee 0 and almoftwithout life. ‘ p t the for vnlelfe wine had in it a proper and originall heat, the grapes could not be fo concoéted by turall me “f the Sunne, as that the wine fhould become hot ; no leﬂh than 111311)’ Olhe’ ‘h‘“%5 ‘*3’. all :1, y °°ldsWbich although they be ripened and made perfeét by the heat of thfi 5”"; do not for locke Ofe their originall nature; as the fruits,iuices, or feeds of Mandrake, Nxghtfhade, Hem‘- étiona QPPY, and of other fuch like, which though they be madﬁ "Pei 3"‘! b-mug“? ‘O full Wife- ’ et ill retaine their owne cold qualitie. _ g ., rope, grefore feeing thatwine though the heath of the Snnne is for the molt part brought to his M °3te,and that the heate and force is not all alike in all regions and places of the earth ;

in facuf: by reafon of the diucrﬁtie of regions and places, the wines are made not a little to differ ie

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E er in cold re ions and prouinces that lie open t0 the North. _ _ . ‘ ripe is [I Otter the summer is, the ftronger is the wine 3 the leffe hot or the moifier it is, the leffe Q‘ a image wine. Nottvirhﬂanding not only the manner of the weather and of the Sun,m-aketh the

it. O the wine to differ, but the natiue propertie ofthegfoilc alfo_; for both the tall and other M 0 the wine are according to the manner of the Soile. And it is very well knowne, that 3' ‘he Colour of the wine, but the tall alfo dependeth v pon the diuerﬁty of the grapes.

h . -. ‘ - ' ' h and we “Wager and fuller wine groweth in hot countries and places that lie to the Sun 5 the rawer N

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‘ eanelgﬁ or in the firll degree : which things are efpecially to bee vnderllood concerning the '

IS 15 asl ‘Vlfeene the flrongelt and the weakeft, for the fulleﬁ and mightiefi (being but Hormathat - 4 H, 5 1t,0f' one yeare old) are for the mo-ll: part hot in the fecond degree. The weak?“ and Oﬁ "_V3terifh wines,although they be old, do feldome exceed the fecond degree. _ hiseb “Belle is anfwerable to the heart: in proportion, as Galen faith in his book ofSim_Ple5=hUt °0ks of the gouernment of health he lheweth, that wine doth not only l’°‘“.°=b“.t am’ moi“ dies, and that the fame doth moiﬁen and nourifh fuch bodies as are ¢’“‘°ame d’ Y 5 and Forefe opinions be true. _ _ _ g e t _ the faculties of wine are ofone fort as it is a medicine, and of another as it is a nourifh-_ Rt thor 1 which Galen in his book of the faculties ofnourifhrnenrs doth plainly fhew, aﬁirming that *3 (l'~lal1t1£'.S‘Of the wine which Hipporratcrwrifeth ofinhis b*00k€ 0‘ ‘he manner 9f diﬂ: b6 "05 ~ , V 3.5.

{"9 (as Galen writeth) is hot in the fecond degree,and that which is very old,in the thirdgbut ‘