Ofincreasing Honfhold^sujse-.

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Chap. X.

J 'low fruits may he long preserved in ordinary mne y or sodden wine t or new wine , or else inwtnc-lees.

T He Ancients likewise pdrCeivihg , than wide would keep all things , and thatgrapes-stones lighting into the wine as it was barrelled up, did continue wholein the barrels for the space of a whole year; thence they gathered, that those fruitswhich were laid up in wine, would be well preserved from putrefaction. Neitherdid they stay there,but also proceeded to ule sodden wine, new wine, vinegar, andwine-lees, for that purpose, because all these have a smatch of the substance of wineitself. But we considering that there may be a very pure and durable liquour ex-tracted out of the substance of Wine (for wine, as it is of it self, will sooner be cor-rupted) have therefore used the help of that extraction, whereby to preserve thingsfound and good time out of mind. But to return to them, and set down their ex-amples. Dalladius fheweth, That

Quinces may he preserved in wine.

Tor, if we lay them up in vessels filled with very good wine, half with ordinary wine,and half wich new wine , we (ball by this means preserve Quinces a great while.Others sow se them in barrels of new wine onely, and so close them up ; wherebythey cause the wine to yield a very fragrant smell. So “Democrat« makes choice ofthe fairest and soundest quinces, and puttech them into barrels of new wine, andthereby doth preserve his quinces and better his wine. So

tipples may he preserved floating in wine ,

as the same Author (heweth. You must put some few apples into a barrel of winethat they may float up and down , and so (hall yon also better the wine. Vemocri-*m would have them to be put into earthen pots; but Apuleim would have themput into barrels, and so closed up; and thus, faith he, (hall you procure an admirablesweetness and pleasantness in the wine. Others would have them put into a newpot, and the pot to be drenched into a barrel of wine, so that they may there swim,and then the barrel to be made up close; for this will be best both for the wine andalso for the apples. Likewise

Figgsmay be long preserved in wine ,

as Asricanm (heweth. You must make a new earthen por, not altogether round,but rather somewhat squire,having a good sound bottom; then you must gather yourfig* with their sprigs and stalkes, and that before they be through ripe ; then putthem fresh into yonr vessel, and place them so that they may lie from each othera pretty distance; and so put them in a barrel full of wine, and these let them swim -but the barrel must be very well closed up,that the air get not in: and until the winechange and become sowrifh, the figs will never change, but continue in the fameestate as when they were put in. Palladius doth report the very same experimentout of the very fame Author. Berititu (heweth, That

Mulberries may be preset ved in wine:

But it must be such wine as is made of Mulberries • and the veffells wherein they areput, must be made up very close. Likewise Pamphilim (heweth, That

Damosins may be preserved in wine ,

|f they be put into Hogsheads either of sweet wine, or else new wine, there to switrtfruit ^° Wn * * D< ^ l ' 1C ^oZlheads well covered. Palladia* also teacheth, That the

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