Of increasing of Houfhold^fluffe.

then boil them again, tilt the water become sweet, and the root when it is chewedhath no acrimony left. Then take them out of the water, and put them upon lin-nen cloths, extended and hanging up until they be dry, then grind them in hand-milsand the meal will be exceeding white, which by it self a with » third part ofwhcac-meal added to it, will make most pure bread and well tasted: There areother ways to make it sooner ; when you have obtained this art,you will be exceed-ing glad I am very certain of it. For with great pleasure

Bread of e/ifphsdils is eaten .

This is so fruitful of round-heads with us, that no Plantjmh more, for cstioaes 8sheads will be heaped together. Moreover, Mountains and Sea-shores are full ofthem , that it may be truly thought to be made for mans meat. T/»»^,ThtDaffo-dil is eaten with the seed and head terrified. But this rosted in the embers a *>Hefi-od affirms, is eaten with oyle also braied with figs, it is eaten with great pledure.These Round-heads are like to Navews of moderate bigness. So faith Galen also.But with us they are so unpleasant, and acrimonious in cast, that a man cannot eatthem; and Sowcs digging them up with their snowts, will hardly feed on them,no not when we want corn can we cat this in our greatest hunger, it was the poorfair of frugal antiquity .But by boiling,the sharpness of it becomes more mild,and theheat of it more tolerable , as we said of Cttckow- pint. It will be sufficient to satis-fie a mans hunger,as of old it was used: As Pliny faith, We have made most whole-som bread of these mingled with meal, especially for men wasted and in consump-tions, also

Bread is made of'^ape-reotSf Jurneps^ and Skir worts.

For of those boil’d and cooked, first cleansed from all excrements, a most com-mendable bread may be made , as I have tried: But meal must be mingled withthem to a third part,or else half as much of one, and the other as we shall shew a lit-tle after. And not to be tedious, the fame way-bread to cat, may be made of allNavews, Roots, or Bulbous-heads. Also there is made

Excellent bread tf gourds ,

For Gourds may be bad very cheap, and they make savoury bread with meal, and sothe bread is greater, for this is the greatest of all fruits; for with a very little mealin time of Famine we may feed many men, and not onely use it for need, but fordainties also: for seasoned with Sugar, and prepared for menspallats, and to quenchfciverifh heats, they arc carried about everywhere to be sold. The way to makethem up is this, Take great round Gourds, and fully ripe, and cut into many piecesthe dry skin, and the pith must be taken from them with a knife; put them into akettle of boiling water, and boil them , for by long boiling the grassy greenness, andthe rank smell and loathsom taste are taken away, and they will smell better and taste,and nourish better, and will last as long as bread. Being now brought to the formof an ointment, press it through a linnen strainer with your hands, that if any partsof it be not well boiled or any woddy pieces be there, they may be kept back bythe narrowness of the strainer. To this Mass, adde a third part of meal, and makethem into bread together, which will be pleasant to eat daily , I will not haveyou to eat your fill of it, but if you eat it moderately it will profit much. When it isnew it is excellent, but stale, it is not so sightly nor dainty. I bavelhew'd you theway how you must use such things of superfluous moisture, now do you learn wiselyto do it.

CHAP.