Adam in Eden^ Qr>

Z6

white and purple, or purple and blew; the fruit Cometh forth in long and some-what round Cods, whereof some are longer, some are shorter, some thicker, andsome slenderer, the fruit it seise also differing, some being round, some corne-red, some small, some great, some white, others gray, and some spotted; theLoot is small and quickly perisheth after it hath done bearing.

tbe Flaces and time.

Some ol these Pease grow onely in Gardens, and are supported withstakes and bushes; some of them are sown in the Fields by Gardners, and aregathered to fell green in the Markets; the gray Pease are sowed by Husbandmento feed their Cattle with; the Fulbam Pease, which came first out of France ,is so called, because the grounds about Fallen neere London doe bring themforward soonest ; the Rose Pease, which is sometimes called the Scottish Peaseshould be brought out of Scotland by its name. The Cbicbes are very frequent inSpaine ; but! know not whether they grow there naturally. They Flower andfeed all the Summer long, sooner or later, according to the time of theirsowing.

the temperature.

Pease , especially when they arc young are of a mean temperature, as mostother things are which are used for food ; they are leffe windy then Beans, bu,passe not through the Body so soon as they,

the ’Venues.

A dish of young Pease arc very pleasant to all sorts of people, but especiallyto young Women, who either are or would be with Child; for they helpeboth the generative and procreative faculty very much, and therefore theydoe not only eat of them themselves, but commend them to their Hus-bands,notwithstanding they are eaten, but not with so much desire,by all othersorts of people, they are also used to make Pottage, wherein many do put inMints, Parstey, or some other such hot herbs, to give it the better rellish, andthey be used to the same purpose when they be ripe and dryed, especi-ally in the Lent season, The said dryed Pease are much used in long Voyagesat Sea, both for change , and also because they are not so salt as thosethings that lye in powder, and are no inconsiderable feed in beftedged Citiesand Garifons, nor in poor F olkes houses, being first steeped in running Water.Being sodden in Water and a Lye made therewith, helpeth spreadingferes of the Head, the spots of the Face , and other discolouring of theskjn ; the same decoction mixt with Honey and Barlymeale, helpeth spread-ing sores, that are hard to care; being boyled in water with Onbws , andapply ed to any swellings or aches, it helpeth them; the broth wherein theyhave been boyled is good, take Purgations witbad, to cleanse the Stomachsthat is raw, through cold and moist humors, whether of the white or gray,but especially the gray; the Pottage made of them is good for the Strangu-ry , and to take Sena withall morning and evening for the Ague, andRubarbe for the Jaundise ; the powder of them being made very fine stop-peth bleeding at the Nose, The Cloth that is spotted or stained being laid asoak in the Broth wherein Pease have been boyled, and then washed inRiver Water and dryed, becometh cleane and fiotlefe. The white Ciches al-so boyled and stewed are a dainty dish, of a very good rellish andnourishment: they increase bodily Lust as much or more then any oth^rfort of Pulse, and as it is thought helpe to increase the Seed, and alsoMilks in W» me ns Breasts. The red Ciches have a cleansing faculty, where-by they provoke y-rine, andbreake the Stones in the Kidneys,' the Cream ofthem boyled in Water being drunke, which olsomoveth the Belly downwards,provoketh Wotnens Courier as well as Vrine, and encreasetb both -Milks andSeed, one Ounce of Cicers,two Ounces of FrenchBarly and an handfull