Of increasing Houfoold^jlujfe. I ZH

Sak, ftur ounces of brimstone, you shall do well. The Antients were wont topeserve wine, by adding Salt or sea-water to it, and it would continue along time.CWawf/Zateachcththus, when the winds are quiet you must take water out of thedeep sea : when it is very calm, and boyl it to thirds, adding to it, if you please,some spices. There are many ordinary things, but we let them pass.

Chap. XXIV.

Have 0)1 may be made of divers things.

I T is an excellent thing to shew the diversity of ways to make Oyl. Thar ifOlives should ever be scarce, yet we might know how to draw Oyl from ma-ny kinds of fruits and feeds. And some of these ways that came from the Antients,yet onely the best and such as are our inventions. Wherefore to begin, We fay

that

Oyl may be made of Ricinus, caU’d Cicitmm.

Diofeorides makes it thus. Let ripe Ricini as many as you please, wither in thehot Sun, and be laid upon hurdles: let them be so long in the Sun, till the out-ward shell break and fall off Take the flesh of them and bruise it in a tnorter di-ligently , then put it into a Caldron glazed with Tin that is full of water: put fireunder and boil them , and when they have yielded their inbred juyee , take thevessel from the fire , and with a shell skim off the Oyl on the top, and keep ir.But in Egypt where the custom of it is more common : for they cleanse the Ricini andput them into a Mill, and being well grownd , they press them in a press througha basket. Pliny faith, They must be boiled in water, and the Oyl that swims onthe top must be taken off. But in Egypt where there is plenty of it, without fire,and water sprinkled with Salt, it is ill for to eat, but good for Candles. Butwe collected them in September , for then is the time to gather them, with itparts from a prickly cover and a coat that holds the feed in it; it is easily cleansedin a hoc Caldron.- The weight of Oyl is half as much as the feed, but it must betwice knocked, and twice pressed. Palladtm shews how

Oyl of Mafiick^u made,

gather many Grains of the Mastick-tree, and let them lye in a heap sot aday and a night: Then put a basket full of those Berries into any vessel, andpouring hot water thereto, tread them and press them forth. Then from that hu-mour that runs forth of them, the Oyl of Maffick that swims on the top is pouredoff. But remember lest the cold might hold it there, to pour hot water often on.For thus we fee it made with us, and all the Country of Surrentum: also, so ismade

Oyl of Turpentine ,

as T>amageron teacheth. The fruit of Turpentine is grownd in a Mill, as the Olivesare, and is pressed out, and so it sends forth Oyl. The kernels serve to seed hogsand to burn. Likewise

Oyl of Pays,

Boil Bay-berries in water, the shels yield a certain fat, it is forced out by cru-shing them in the hands, then gather the Oyl into horns. PaRadiut almost asDiofeorides , in Jamary boil many Bay-berries, that are ripe and full,in hot water,and when they have boy'Id long, the watry oyl that swims on the top that comes

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