Natural Magick. $00^4.*

for if you would have Garlickor Onions to last long, you must dip the heads there*of in warm salt-water ; so will they be of longer continuance, and of a bettertaste. So

Cucumbers are preserved in brine ,

as the Quintiles affirm ; for if you preserve either Gourds or Cucumbers in brine,they wist last long. So

t/4pples and Myrtles may be preserved ,

by lapping them up in Sea-weed one by one, so that they may be covered all overwith it, and not touch one another, as^pK/W*f sheweth. If you have no Sea-weed,then you must lay them up close in Coffers. Aristotle is of opinion, that the fruitsof the Myrtlc-tree need not to be lapped up in Sea-weed, thereby to keep themfrom falling off from the Tree, because they will stick on of themselves till they bethoroughly ripe; but the blades of them are preserved by wrapping Sea-weed a-bout them: and the vapour of the Sea-weed thus wrapped about the blades, willkeep the juice of the fruit from being changed to any further maturity, and causeit to continue long at one stay. and this is by reason of the fairness of the Sea-weed, whereby it doth intercept and dry up that moisture which should be derivedinto the fruit, to ripen it. We may learn also to preserve

Olives in brine , to have them good a year after.

Marcus Cato faith, that those kinds of Olives which are called Orchites, may bewell preserved, if they be laid up in brine while they are green j or else, if they bepowned with Mistick. Columella faith, that the Olives which are called Orchites,and those which are called Pansix, and the little round Olive called Radiolus, arcto be knocked and beacen, and so cast into brine, and then to be taken out of thebrine and squeezed, and so cast into a vessel together with the blanched leeds ofMaffick and Fennel; chen take a good quantity of new wine, and half so muchstrong brine or pickle, and put it into the vessel, and so the fruit will be preserved.Or else, you may cast your Olives whole into a vessel, and put in strong brine a-mongst them till the vessel be brim-full, and so take them out for your uses when oc-casion servetb. There are a certain kind of black Olives, called also Orchites,whichCato faith, are thus to be preserved. When they be dry, cast them into salt, and therelet them lie for the space of two dayes; afterward take them forth and shake offthe salt, and set them in the Sun two dayes together, and so they will be preserved.ej&arcui Varro reports the very same experiment out of Cato. Columeda faith; whileOlives be yet black and unripe, you must tuck them off the Tree with your handin a fair Sun shining day • and cull out the sound ones from those that have any ble-mish ; and into every peck and and an half ,of Olives, put a quart and somewhatmore of whole salt; then put them into wicker baskets, and there let them lie insalt thirty dayes together, that the Lees or dregs may be still dropping forth : after-ward put them into some trey or such like vessel that you may wipe away the saltwith a spunge • and when you have done so, barrel them up into a Hogs-head full ofnew wine or else of sodden wine, and by this means they will be Ion gpreserved.‘Didymus teacheth to make condice or preserved Olives on this manner. When O-lives are almost ripe, you must gather them with their stalks and all : then wash orstee|> them a whole day in cold water, and aftetward lay them a drying upon wickerLattises, handling them very gently; then put them in the bottom of a vessel, andcast good store of salt amongst them : and into five pecks of Olives, you must putin four gallons and two quarts of brine, and two pints and a half of vineger : Andwhen you have filled up the vessel, (Rake them together, that the liquor may swimon the pot. Columella i Palladiue and divers others do cast the Olives into Sea-water,and there steep them seven dayes together, and when they have taken them forth,they condite them with brine, and lo put them up into some other vessel.

CHAP.