Of increasing Houfhold'fluffe. irz

the sir. Wherefore we will first set down the devices of Antiquity in this behalfand then our own devices and experiment?. And first

How to keep Apples close without putrisying.

We will begin with Aristotle-, who faith, that fruits are to be kept in bottles full ofair, that lo the cxtrinlecal air may be excluded ; for thus he speaks in his Problems.Whence Cometh it, that the fruits of Trees, and flesh, and such like,dolafl with-out putrefaction, when they are fliut up in bottles full of air, or in other vesselsthat are well covered, and closed up on every side ? It is because all things arewont to be corrupted when they are stirred or removed, but when things are filled,they stand unmovcable ? for it cannot be, that any thing should be moved, unlessthere be some vacant space to be moved in: now those things which are lo (hut up,are every way full, and therefore arc preserved without corruption. As if heshould lay j the air which is so enclosed, cannot so soon procure putrefaction, byreason that it is not so subject to the daily alterations of the circumstant air. Or,if the fruit could fend forth their feat and moisture which is in them, yet it shouldbe kept in upon them by the fulness of the bottles. But let us fee what the Ma-sters of rtusbandry do teach concerning this matter. As for example

How to preserve Citrons close without petrifying.

Palladia* doth thus preserve them from the air. He shuts up every Citron in a seve-ral vessel by it self, and plaisters them up, and sets them orderly in a fit place pre-pared for that purpose. Sotion faith, that the Pome-Citron must be very well plai-stered over with stampt morter, that so it may keep one whole year together,with-out any harm or blemish. So have others taught us the way

How,to keep Apples shut up close .

Columella saitb, that every several kind of Apples is to be placed in a several cellby themselves; for when divers kinds are (hut up in one and the fame cell, theywill not agree ib well together, but will soon putrific: But when you have dis-posed of your Apples that they are sec in good order, then (hut up the lids of thecoffer or cell upon them; and plaister the lids over with lome, that hath straw.chopt inic, lest the air get in. Palladiw would have every apple placed by it selfin a several earthen vessel, which must be pitched within, and plaistered over withmorter, or else they may be lapt up in day, and so preserved. Tliny faith, that thecustom in bis time was, to make choice of the goodliest apples, and to plaisterthem over with morter or wax, that it may be like a crust upon them: but, faithTie, they must be fully ripe first 5 for otherwise they will grow and wax bigger, andso break our of their houses. Others put every several Apple or Pear into a severalearthen vessrl, and besmear the vessels all over with pitch, and then put rhe vesselswith the fruit in them, into a barrel or tub, and so preserve them. Apuletut waswont to preserve them in an earthen pot laid all about on the inside with wax.Some preserve tbem-by lapping them up in Rcics or Sea-weed, and so (hutting themup into earthen pitchers: but they must be every one wrapt up severally by it self,and lo laid, that they may not touch each other ; and beside.', the pitchers must bevery well and dose cqvcrcd. ColttmeHu prescribes this couriewhereby

J) i il

■ .Quinces are to b,e(hut up, that they mty last.

They must he wrapt tip in Fig-leaves; and yon must take some Potters white earthand put in Wi ne ^ c?S ls0 ; c ^ r q make morter of them , and .with that morter be-smear the Quinces; then y< u must put them into some new vessels, and cover themall over with lorne dry. plaisteting thar they may not touch one another- c Palla-•us puts them between two lile-sheirds , and closes them up; with Lomeicuod about • and then covers them over with dry plaisteting, rnd so...... T 2 Isies