Of wcreafcngof How/hoM'/litfe. 135

wwmor any other hurtful vennine do grow ill them* Putti&Hk Hkeyvift r stseweth,that . ^ : rj '' :tl Pn; -'-

Pears will last long in saltwater :

first the water is to he boiled, and when it begins to rife in surges, you must skimit 5 and after it is cold, put fato« your fiears'whichyotfw'ottld preserve* then af-ter a while take them forth and put them up in a pitcher,and fe make up the mouthof it close, and by this means they will be well preserved. Others let them lie onewhole day and night in cold salt-water, and afterward steep them two dayes infresh-warer, and then drench them in new wine or in sodden wine, 6r in sweetwine to be preserved. Others put them fa a new earthen pitches, filled with newwine, having a little salt fait, and so cover the vessel close to preserve them.Likewise

CWedlOrf mash preserved in salt-water I

They must be gathered when they are but half ripe, with their stalks upon them,andsteeped in salt-water for five dayes, and afterward more salt-water poured in uponthem, that they may swim in it. Didymas sheweth also, that

Cjrapes may be preserved-long in salt-water.

You must take some sea-water,and make it hot j or, if you cannot come at that, takesome brine, and put wine amongst it, and therein drench your clusters of grapes,and then lay them amongst Barley straw- Some do boil the ashes of a Fig-tree, orof a Vine, in water, and drench their clusters therein; and then take them out tobe cooled, and Co lay them in Barley straw. The grape will last a whole year toge-ther, if you gather them before they be thorough ripe, and drench them in hot wa-ter that hath Allome boiled in it, and then draw them forth again. The Ancientswere wont

To put [alt to Wine j to make it last the longer ,

as Columella sheweth. They took new wine, and boiled it till the third/part waswasted away ; then they put it into vessels, there to preserve it for their use the yearfollowing: they put a pinte and a half of this liquor thus boiled, into nine gallonsof new wine unboiled; and after two dayes, when these liquors are incorporatedtogether , they wax hot, and begin to spurge; then they cast into them half an ounceof salt beaten small, and that made the wine fast till the next year. Theephrastm andPliny write, that

The sr aits of those Palm-trees which grow in salt places, are fittest to be preserved;as those which grow in Judæa, and Cyrenian Africk, because those Countries especi-ally do afford salt and sandy grounds: for salt isa great nourishcrof these kinds offruits, and they are preserved long, even by their own saltnesse ; so that the falterthe places are where they grow, the better will the fruit be preserved. So likewisethat kind of Pulse which is called

Cicer, is preserved by its own fastness ,

withoutany other dressing; for the nature thereof is, to have a saltish juice with-in it; whereby it Cometh to pass that whereas all other Pulse are subject to corrup-tion, and have some vermine or other breeding in them, onely this kind doth norengender any at all, because of the bitter and sharp saltish juice that is in it, asTheaphrastm wriceth. Didymns likewise writeth,thac

Beans will last long in salt-water i

for, if they be foweed in sea-water, they will continue long without any blemish.Pliny also sheweth, that

Garlics may be preserved in Jalt-water;

for