A C E T A R I A,

low, orange, or black, are to be rejected : But besides what the Har-vest-Months produce, they are likewise rais’d * artificially; as at Psa- * Bacon Nat.pies in their Wine-Cellars, upon an heap of rank Earth, heaped upon acertain iupposed Stone , but in truth, (as the curious and noble f Fei- &c.resky tells us, he found to be) nothing but an heap of old Fungus ’s,reduc’d and compacted to a stony Hardness, upon which they lay Earth, Raderus'and sprinkle it with warm Water, in which Mujhroms have beensteeped. And in France, by making an hot Bed of Ajfes or Horses tiram ?fappDung, and when the Heat is in Temper, watering it ( as above) well withinimpregnated with the Parings and Offals of refuse Fungus's ; and such aBed will last two or three Years ; and sometimes our common Melon-Beds afford them; besides other Experiments: Among which is theCuttings of the White-Foplar or Abele, almost to the very Rootyplentif ully soaked with hot Water fermented with Yest; which produ-ces thole Fungi in a few Days very eatable and agreeable. Others af-firm the lame of the loose Chips of the fame Tree, being bury’d in arich dung’d Bed.

44. Mustard, Sinapt ; exceeding hot and mordicant, not only inthe Seed but Leaf allo ; especially in Seedling young Plants, like tholeof Radijhes ( newly peeping out of the, Bed ) is of incomparable effectto quicken and revive the Spirits; strengthening the Memory, expel-ling Heaviness, preventing the Vertiginous Palfey, and is a laudableCephalick : Besides, it is an appro v’d Antiscorbutick ; aids Concoction,cuts and dissipates Phlegmatick Humours. In short, stis the most no-ble Embamma, and so necessary an Ingredient to all cold and raw Sal-let htg, that it is very rarely, if at all, to be left out. In Italy , inmaking Mustard , they mingle Limon and Orange- Peel with the Seeds.

How the best is made, fee hereafter*

Nasturtium Indicum, See Crejses *

45. Nettles, Vrtica ; hot, dry, ‘Diuretic , Solvent ; purifies theBlood: The Buds, and very tender Cymæ, a little bruis’d, are by someeaten raw, by others boil’d, especially in Spring-Fottage, with otherHerbs.

4 6. Onion, Cepa Vulgaris, Forrum: The best are such as arebrought us out of Ægypt or Spain, whence they of St. Omers hadthem, and some that have weighed eight Pounds. Chuse thereforethe large, round, white, and thin skin’d. Being eaten crude and alonewith Oyl, Vinegar, and Pepper, we own them in Sallet not lo hotas Gar lick, nor at all so rank: Boil’d, they give a kindly Relish; raise

! Appetite, corroborate the Stomach, cut Phlegm, and profit the Asth-mas teal: But eaten in Excels, are said to offend the Head and Eyes,

Unless edulcorated with a gentle Maceration. In the mean Time, asto their being noxious to the Sight, v is imputable only to the Vapourrising from the raw Onion, when peel’d, which some commend for itsPurging and quickning that Sense. How they are us’d in Pottage,boifd in Milk, strew’d, Gc. concerns the Kitchen. In our cold Sal*let W e supply them with the For rum SeBivum, Tops of Leeks , andEschalots ( AJcalonica ) of Gust more exalted, yet not to the degreeof Gar lick. Or (by what of later Use is much preferr’d) with aBulb or two of Raccombole , of a yet milder and delicate Nature,which by rubbing the Dish only, imparts its Virtue agreeablyenough. In Italy they frequently make a Sallet of Schalions, Gi-ves, and Cibbols, only l'eafon’d with Oil and Pepper ; and an honest

. 6 D labo-