^i8 Natural Magick.

How to s*t the Livers of Geese •

Our wise Ancestours, faith Tim], who knew the goodness of a Goose liver, taughthow by cramming to make ir grow great; also taken forth, it is angmented by sweetMilk. And it is not without cause demanded, who was the first man that found outso profitable a thing: Whether it were Scipio Metellns, that was Consul, or Mar,Seym, thatituhe same age was a Gentleman of Rome. Palladittt taught the wayhow; when Geese have been fatting thirty days, if you desire to have their liverstender, you (hall bruise old Figs, and steep them in water, and make gobbets ofthem,and feed the Geese with them twenty days together. But Quintilisu way is,when they grow fat, you (hall break dry wilde Radish in small pieces, and temperin-them with water, give them this to drink for twenty days. Some, that the liver maybe made great, and the Geese fat, feed them thus. They (hut up the Goose, and castto him Wheat deeped in water, or Barley the fame way. Wheat makes him fatquickly, but Barley makes the flesh white. Let her be fed with the said grain, butseverally with them both, for twenty days, giving to her twice a day a moyst Medica-ment made thereof; so that seven of those meats, may be given her for the first fivedays, and by degrees the days following, increase the number of these meats, un-til twenty five days be past, that the days in the whole may be thirty: and whenthey are over, heat Mallows, and in the decoction thereof , being yet hot, give herleaven moystned therewith ; do so for four days, and in the fame days give her wa-ter and honey z changing it thrice every day, not using the fame again: and do this thedays following, tiU sixty days: mingle dry Figs, bruiled all this time with the saidleaven, and after sixty days you may eat the Goose, and its liver, that will be whiteand tender. Which being taken forth, mast be pat into a large vessel, wherein therej- hot water, that must be changed again and again. Bnt the Bodies and Livers ofthe females are best, but let them be Gecfc not of one year, but from two years oldto four. Horace in Term. speaks of this,

Fat Figs do make the Goose white, Liver great.

And Juvenal, Satyr J,

A Goose’s Liver fed before him flood)

As big as a Goose, and to eat as good,

And t Martial\

'she Liver’s greater then the Goose, that's true ,

Bttt nave jou I wonder where thts Liver grew,

vfthenatss write*, That this was of great account at Rome. When you kill theGoose, takeout the Liver quickly and cast it into cold water, that it may be solid jthen fry it in Goose-grease, in a frying pan, and season it with spices. It is a diflifor a Prince, and highly commended by many., So is

A Sows Liver fatted,

‘Pliny. There is art used for Sows Livers, as well as for Geese. It was the inven-tion of Marcus Apicim , when they are fat with dry Figs, give them sweet wine todrink, and kill them presently. Apicitu. Add to the Liver of a Sow fatted withFigs, Wine-pickle, Pepper,Time,Lovage, Snet, and a little Wine and Oyl. oÆtim,If, faith he, any man feed that creature with dry Figs, the Sows Liver is preferredbefore all mear. I said out of Aristotle , that Figs and Chick peason will fat a Sewbest. Galen. As whilst Sows are living, their Livers are fed for delight with dryFigs - so for Geese, I see their meats are moystned with milk, that their Livers mfyfie not onely most pleasant meat, but may be fed exceedingly , and be most de-licate. If you will