Of increasing of Houfhold'jlusfe. 125

Myrtk-btrries may be very well kg ft

to Ust Ion*, if you gather thcrtl when they are green, and put them into » vessel,that i* not pitched, and so cover it close, and lay them up. Others lay them upwith tails or stalks upon them. Palladium fheweth, that

Nuts may be long preserved ,

if you (hut them up close in coffers; but the coffers must be made of Nut-tree,’The fame ‘Pa&xdiM* shews, that

Chest-nuts may be long preserved ,

if you put them in wicker baskets, and plaister up the baskets round about: but therods which the baskets be made of must be Beechen*rods j and they must be madeup so close, that no air nrtay come at that fruit which is in them. Likewise

Roses may be (htit up to be preserved^

if you take green Barley being pluckt up by the roots, and put them into a barrelthat is not pitched, and lay Roses in amongst it before they be blown ; for by thismeans you may keep them long. So also you may shut up

LiRies , to make them last a whole year.

You must gather them with their boughs,as they grow,before they be blown,and patthem into nedr earthen vessels that were never pitched, and when you have cover-ed the vessels, lay them up - and so shall you have billies of a year old. But if yonhave use for any of them in the mean time, bring them forth into the Sun, and bythe beat thereof they will be opened and blown. We wilHheW also out of Viij*muff how

L Crapes htay be (but up to labi long)

Some take certain cafes that are pitched all within, and when they have strewedthem with the dust or dry powder of the Picch-trce, er the Firre*tree, or the blackPoplar-tree, or else with the dry flower of Millet, then they put in their grapes*and so they last long : but they take their grapes presently after the time of Vin*tage, and make special choice of those grapes that are without any bruise or ble-mish, and they shut up the mouth of the vessels very close, aud overlay them withmorter. Or else they may be drenched in clay-morter, that is well beaten, andsomewhat liquid, and then be hanged up, and so kept for a while, and afterwardWhen you would use them, wash them over, that the morter may fall off. Columel-la saith ; you must take the great Teat-grape,or else the hard-skinned grape,or else thefair putple?grape, from the Vine, and presently pitch their stalks with hard pitch:then take a new earthen Viet, and fill it with dry chaffe well fisted, that it be with-out dust, and so bang up your grapes upon it: then take another Vat, and covertherewith the former, grapes and all: and when you have laid the brims of bothvatts together, then daube them up with more that is made With chopped straw ;and when you have so done, place them in a very dry loft, and cover them all overwith dry chaffe.

Wheat may be laid up clost to be preserved *

by putting it into caves or pits of the earth, as We have (hewed out of Varre ; forthe Cappadocians and Thracians put their Corn into Caves and Dens; the Spani-ards ptit it into certain pits, and make special provision that the moisture and airmay not come at them ; except it be when they take out any for their use; for ifthe air do no ’ earhuponit, it will be free from the mice and such like verminetind k isknoiy^ that Corn being thus laidup* hath been kept dean and iweet fiftyyears togethci Marcus Varro faith, that

Ptatss .' . Pulse have bee* laid up in vessels^ and so preserved ft a long K me

bur