The Table

seasons 8

Fruits and Flowers may be had at all times ofthe year 9

Made late and backward ] o

Fruit to grow bigger then their ordinarykinds 11

Fruit that {had have- neither flone nor kerMel 12

Fruit produced without any rines orshels 1 3C°lours such as are not incident to theirkjnde 14

Folours of Flowers may be changed I 5

Fruits and Flowers may be changed to a bet-ter savour then ordinary 1 6

Fruits to be sweeter and pleasenterfor tafl 1 7Fruits in growing may be made to resemble allfigures and impressions whatsoever 1 8

Fruits to be made more tender , beautiful andgoodly to the eye 19

‘Divers kjndes of Fruits , and wines mademedicinable 2 o

Fruits and Vines planted that may yield grea-test encreafe 21

The fourth Boo \^ •

The increasing of HousholdStuffe.

Chap.

Raits long preserved on their trees I

F lowers preserved on their own ftallks 2Fruit-fafes or places to prefrve fruits conve-niently 3

Time to be chosen for preserving such fruits asyou lay inst ore for a great while 4

Manner ofgatheringfruits , and how to dressthe stalks to prevent the original cause oftheir putrefaction 5

Grounds , fruits should grow in , and be ga-thered which we lay up 6

Fruits to be shut up close from the air 7

The Ancients shut fruit chfein certain ves-sels, and put them in other vessels full ofliquor 8

Fruits drenched in honey , to make them lastfor a longtime 9

Fru ts may l-elong preserved in ordinary wine,sodden wine , new wine , or else in wineLees J O

Fruits very well preserved in salt-water 11Thines that may be preserved in Or/, andLees of Oyl 12

e Apples long preserved in Sawdust withleaves ? chaffs and straw 13

Fruits mixed with many things for their pre.| servation

Things may be preserved from putrefaction 1 5Divers forts of bread may be made 16

Bread made of roots and fruits j 7

Ways to make bread of corn and pulse 1 8Bread increased in weight 19

To endure long hunger and thirst 20

Os whatfruits wine may be made 21

Vinegar to be made divers ways and •->/what 2 a

Defetts of wine managed and restored 2 3

Oyl made of divers things 24

Many forts of thread may be provided 25Fggs hatched without a Hen 26

The fifth Boofa

Of changing Metals.

Chip.

O convert Tin into a more excellent Me-tal i

Lead into another Metal 2

Brass into a more worthy tJMetal 3

Iron into a worthier Metal 4

QuickestIver^ its effects and operations Z

Of Silver 6

Operations necessary for use 7

To make a Metal more weighty 8

To part Metals without Aqt3* fortis 9

To part Gold , or Silver , from other Metalswith Aqua fortis 10

7 ~be fixth Boo^

Of counterfeiting preciousStones

Chap.

Alts used in the compofition osGems 1How Flints or Crystal u to be prepared ,and how Pastils are boiled 2

The furnace and the parts thereof 3

To make colours 4

How Gems are coloured 5

Gems otherwise made 6

Tinttures of Bryfal 7

MakmgSmalt or Ennamel 8

Smalt of a T\pfe colour 9

Leaves of Metal to be put under Gems 1 o

Hew to be polished 11

Building a furnace for the colouring plates 12Tfays coloured by a mixture of Metals ff