Saturday, May 30, 2015
Advocata Nostra, said to be the oldest icon of Mary in Rome, at the Dominican Sisters Convent on Via Trionfale on Monte Mario. Reportedly, this icon can be traced back to its origin in Jerusalem, where tradition holds, that it was painted by St Luke after the Resurrection, at the request of the apostles. Further tradition states that after St Luke had sketched the outline, the image of Our Lady appeared on it. No human hand was involved. Such works are referred to as achiropita—"made without hands." c 500s?
Drinking in Early America - 1811 Philadelphia's Dr Benjamin Rush writes of the harmful effects of drinking
An Inquiry into the effects of Spirituous Liquors upon the Human Body, and their influence upon the happiness of society ... Originally published at Philadelphia in 1811
1768 A Caricature Group of Drinkers by John Hamilton Mortimer (British painter, 1740-1779)
The Effects of Ardent Spirits upon the Human Body & Mind by Benjamin Rush, MD Philadelphia, 1816.
By ardent spirits, I mean those liquors only which are obtained by distillation from fermented substances of any kind. To their effects upon the bodies & minds of men, the following inquiry shall be exclusively confined.
The effects of ardent spirits divide themselves into such as are of a prompt, & such as are of a chronic nature. The former discover themselves in drunkenness; & the latter in a numerous train of diseases & vices of the body & mind.
I. I shall begin by briefly describing their prompt or immediate effects in a fit of drunkenness.
This odious disease—for by that name it should be called—appears with more or less of the following symptoms, & most commonly in the order in which I shall enumerate them.
1. Unusual garrulity.
2. Unusual silence.
3. Captiousness, & a disposition to quarrel.
4. Uncommon good-humor, & an insipid simpering, or laugh.
5. Profane swearing & cursing.
6. A disclosure of their own or other people’s secrets.
7. A rude disposition to tell those persons in company whom they know, their faults.
8. Certain immodest actions. I am sorry to say this sign of the first stage of drunkenness sometimes appears in women, who, when sober, are uniformly remarkable for chaste & decent manners.
9. A clipping of words.
10. Fighting; a black eye, or a swelled nose, often mark this grade of drunkenness.
11. Certain extravagant acts which indicate a temporary fit of madness. Those are singing, hallooing, roaring, imitating the noises of brute animals, jumping, tearing off clothes, dancing naked, breaking glasses & china, & dashing other articles of household furniture upon the ground or floor. After a while the paroxysm of drunkenness is completely formed. The face now becomes flushed, the eyes project, & are somewhat watery, winking is less frequent than is natural; the under lip is protruded—the head inclines a little to one shoulder—the jaw falls—belchings & hiccough take place—the limbs totter—the whole body staggers. The unfortunate subject of this history next falls on his seat—he looks around him with a vacant countenance, & mutters inarticulate sounds to himself—he attempts to rise & walk: in this attempt he falls upon his side, from which he gradually turns upon his back: he now closes his eyes & falls into a profound sleep, frequently attended with snoring, & profuse sweats, & sometimes with such a relaxation of the muscles which confine the bladder & the lower bowels, as to produce a symptom which delicacy forbids me to mention. In this condition he often lies from ten, twelve, & twenty-four hours, to two, three, four, & five days, an object of pity & disgust to his family & friends. His recovery from this fit of intoxication is marked with several peculiar appearances. He opens his eyes & closes them again—he gapes & stretches his limbs—he then coughs & pukes—his voice is hoarse—he rises with difficulty, & staggers to a chair—his eyes resemble balls of fire—his hands tremble—he loathes the sight of food—he calls for a glass of spirits to compose his stomach—now & then he emits a deep-fetched sigh, or groan, from a transient twinge of conscience; but he more frequently scolds, & curses every thing around him. In this stage of languor & stupidity he remains for two or three days, before he is able to resume his former habits of business & conversation...
Toby Phillpot 1786 by Carrington Bowles
It belongs to the history of drunkenness to remark, that its paroxysms occur, like the paroxysms of many diseases, at certain periods, & after longer or shorter intervals. They often begin with annual, & gradually increase in their frequency, until they appear in quarterly, monthly, weekly, & quotidian or daily periods. Finally, they afford scarcely any marks of remission, either during the day or the night. There was a citizen of Philadelphia, many years ago, in whom drunkenness appeared in this protracted form. In speaking of him to one of his neighbors, I said, “Does he not sometimes get drunk?” “You mean,” said his neighbor, “is he not sometimes sober?”
It is further remarkable, that drunkenness resembles certain hereditary, family, & contagious diseases. I have once known it to descend from a father to four out of five of his children. I have seen three, & once four brothers, who were born of sober ancestors, affected by it; & I have heard of its spreading through a whole family composed of members not originally related to each other. These facts are important, & should not be overlooked by parents, in deciding upon the matrimonial connections of their children.
1773 Human Passions - Greed for liquor by Thomas Sanders after John Collier (Tim Bobbin) (British artist, 1708-1786)
II. Let us next attend to the chronic effects of ardent spirits upon the body & mind. In the body they dispose to every form of acute disease; they moreover excite fevers in persons predisposed to them from other causes. This has been remarked in all the yellow-fevers which have visited the cities of the United States. Hard-drinkers seldom escape, & rarely recover from them. The following diseases are the usual consequences of the habitual use of ardent spirits:
1. A decay of appetite, sickness at stomach, & a puking of bile, or a discharge of a frothy & viscid phlegm, by hawking, in the morning.
2. Obstructions of the liver. The fable of Prometheus, on whose liver a vulture was said to prey constantly, as a punishment for his stealing fire from heaven, was intended to illustrate the painful effects of ardent spirits upon that organ of the body.
3. Jaundice, & dropsy of the belly & limbs, & finally of every cavity in the body. A swelling in the feet & legs is so characteristic a mark of habits of intemperance, that the merchants in Charleston, I have been told, cease to trust the planters of South Carolina as soon as they perceive it. They very naturally conclude industry & virtue to be extinct in that man, in whom that symptom of disease has been produced by the intemperate use of distilled spirits.
4. Hoarseness, & a husky cough, which often terminate in consumption, & sometimes in an acute & fatal disease of the lungs.
5. Diabetes, that is, a frequent & weakening discharge of pale or sweetish urine.
6. Redness, & eruptions on different parts of the body. They generally begin on the nose, & after gradually extending all over the face, sometimes descend to the limbs in the form of leprosy. They have been called “rum-buds,” when they appear in the face. In persons who have occasionally survived these effects of ardent spirits on the skin, the face after a while becomes bloated, & its redness is succeeded by a death-like paleness. Thus, the same fire which produces a red color in iron, when urged to a more intense degree, produces what has been called a white-heat.
7. A fetid breath, composed of every thing that is offensive in putrid animal matter.
8. Frequent & disgusting belchings. Dr. Haller relates the case of a notorious drunkard having been suddenly destroyed, in consequence of the vapor discharged from his stomach by belching, accidentally taking fire by coming in contact with the flame of a candle.
10. Gout, in all its various forms of swelled limbs, colic, palsy, & apoplexy.
11. Lastly, madness. The late Dr. Waters, while he acted as house-pupil & apothecary of the Pennsylvania hospital, assured me, that in one-third of the patients confined by this terrible disease, it had been induced by ardent spirits
Europeans introduced sugarcane to the New World in the 1490s. Cane plantations soon spread throughout the Caribbean & South America & made immense profits for planters & merchants. By 1750, British & French plantations produced most of the world’s sugar & its byproducts, molasses & rum. At the heart of the plantation system was the labor of millions of enslaved workers, transplanted across the Atlantic like the sugar they produced. The establishment of the 13 British American colonies, with their surplus of raw materials, made it possible for Great Britain to engage in highly lucrative trading via the Triangular Trade routes across the Atlantic. Sugarcane plantations slave labor. Ships from England traded goods for slaves in Africa. The ships then took the slaves to the sugar plantations in the West Indies. The West Indies sent molasses to the colonies who used the molasses to manufacture rum.
William Clark, Ten Views In the Island of Antigua, in Which are Represented the Process of Sugar Making.... From Drawings Made by William Clark, During a Residence of Three Years in the West Indies (London,1823). "Holeing a Cane-Piece, on Weatherell's Estate." Shows first gang of enslaved men and women using long-handled hoes to dig cane holes; others are marking the field for where the holes will be placed. A black driver is supervising the work.
In the hot Caribbean climate, it took about a year for sugar canes to ripen. At nine or ten feet high, they towered above the workers, who used sharp, double-edged knives to cut the stalks. Once cut, the stalks were taken to a mill, where the juice was extracted. Caribbean islands became sugar-production machines, powered by slave labor. In pursuit of sugar fortunes, millions of people were worked to death, & then replaced by more enslaved Africans brought by still more slave ships.
William Clark, Ten Views In the Island of Antigua, in Which are Represented the Process of Sugar Making.... From Drawings Made by William Clark, During a Residence of Three Years in the West Indies (London, 1823) "Cutting the Sugar Cane, on Delap's Estate," men and women in first gang, black driver supervising; white manager/overseer on horseback.
Blocks of sugar were packed into hogsheads for shipment. Workers rolled the barrels to the shore, & loaded them onto small craft for transport to larger, oceangoing vessels. And, in the early 1600s sugar planters in the Caribbean began converting the waste products from sugar making into rum. Rum was first produced to meet the local demand for alcoholic beverages & to supplement the diet of plantation slaves. After the juice was squeezed from the sugarcane in mills, it was boiled in large cauldrons. Impurities rose to the surface & were skimmed off. The juice was transferred to smaller cauldrons & then to wooden barrels or earthenware molds. The remaining impurities became molasses, which was processed & distilled to make rum. The entire enterprise—making sugar, molasses, & rum—relied on the labor of slaves. Before long, rum was an important export. Like tobacco, rum was used as currency by some merchants. Like sugar, it was easily packed & shipped in barrels. But, unlike sugar, it could be warehoused for long periods of time & age increased its value.
William Clark, Ten Views In the Island of Antigua, in Which are Represented the Process of Sugar Making.... From Drawings Made by William Clark, During a Residence of Three Years in the West Indies (London,1823) "Interior of a Boiling House," this shows the process of sugar making and the coppers (large vats) in which the cane juice was boiled and crystallized into sugar.
The Navigation Act of 1733, also known as the Molasses Act, levied heavy taxes on sugar from the West Indies to the American colonies in an attempt to force colonists to purchase the more costly sugar from Britain. The Molasses Act of 1733 was never fully enforced because of the British policy of Salutary Neglect, which basically allowed British officials to turn a 'blind eye' to trade violations.
Prior to the passage of the 1733 Molasses Act British American colonists would get molasses from all islands of the West Indies, including those possessed by the French, Dutch, Spanish & Portuguese. Molasses was an important ingredient in the colonial era. It is a byproduct of sugar cane refinement & has many uses. It was the number one source of sweetener in the world, up until the 1880's & essential for the distillation of rum. The rum industry in the West Indies was one of its major sources of income, & the rum industry in New England was growing. It was essential in the slave trade between the Colonies, the Indies, & Africa.
William Clark, Ten Views In the Island of Antigua, in Which are Represented the Process of Sugar Making.... From Drawings Made by William Clark, During a Residence of Three Years in the West Indies (London,1823). "Exterior of a Distillery, on Weatherell's Estate." Shows slaves feeding cane trash into the furnaces, people rolling hogsheads of rum, cattle carts hauling the hogsheads, white overseers/managers; in background windmills used for grinding the cane.
The problem with molasses was created due to the fact that the non-British West Indian islands were better producers of sugar cane, & therefore molasses. Those islands were able to produce more molasses & thus were capable of selling it at a lower cost to the American colonists. The non-British West Indian islands were also better trading partners. The British islands refused to purchase colonial exports such as fish, lumber & flour because they did not need it, the non-British islands were in need of these items. The colonist were also prohibited from trading with the British West Indies in grain or livestock because it would compete with Great Britain's market, therefore they were sold to the non-British islands. Due to these factors; refusal to buy products; outlawing the sale of others; & the higher price of molasses; the purchase of molasses from the British West Indies became virtually non-existent.
William Clark, Ten Views In the Island of Antigua, in Which are Represented the Process of Sugar Making.... From Drawings Made by William Clark, During a Residence of Three Years in the West Indies (London,1823). "Shipping Sugar, Willoughby Bay"; shows slaves rolling hogsheads of sugar, brought to shore by ox carts, aboard lighters for transport to ocean- going vessels.
After complaints about this the British passed the Molasses Act of 1733 which, did not forbid the purchase of molasses from non-British isles, but levied a tax upon all molasses imported into the colonies from non-British isles. The enforcement of the Molasses Act was difficult, if not non-existent. The colonist found numerous loopholes in the way the tax was enforced. Such ways around the law included going to ports off route & unloading the products bought in the non-British West Indies prior to reaching their destination, & thus avoiding the tax collector. The colonists would also alter markings on products indicating their point of origin & even bribe tax collection officers. This law proved to be completely unmanageable but remained in effect until 1763 when the Act expired.
An anonymous satire on the Excise Bill 1733 shows the Prime Minister Robert Wapole seated astride a wine barrel. His government's taxes on wine and tobacco were seen as an infringement of British liberty, especially in the British American colonies
Drinking in Early America - Rules for Drinking by Peter Stuyvesant c 1592-1612-1672, the Dutch Governor of the New Netherlands
Peter Stuyvesant c 1592-1612-1672
Dutch Governor of the New Netherlands
Rules For Drinking Responsibly
One of Governor Peter Stuyvesant's first edicts upon arriving in New Amsterdam included new restrictions regarding drinking & selling alcohol in the chaotic Dutch settlement of New Netherlands. The documents note that New Amsterdam's excessive alcohol consumption "causes not only the neglect of honest handicraft and business, but also the debauching of the common man and the Company’s servants and what is still worse, of the young people from childhood up, who seeing the improper proceedings of their parents and imitating them leave the path of virtue and become disorderly."
And so the following list of edicts laid out rules on such diverse topics as bar fights, drinking on Sunday, & providing liquor to Indians:
1. "Henceforth no new taproom, tavern or inn shall be opened."
2. "The taverns, taprooms and inns, already established, may continue for at least four consecutive years, but in the meantime the owners shall be obliged to engage in some other honest business at this place."
3. "The tavern-keepers and tapsters are allowed to continue in their business for four years at least, but only on condition, that they shall not transfer their former occupation."
4. "The tavern keepers and tapsters shall henceforth not be allowed, to sell or give beer, wine, brandy or strong waters to Indians or provide them with it by intermediaries."
5. "To prevent all fighting and mishaps they shall daily report to the Officer, whether anybody has been hurt or wounded at their houses, under the penalty of forfeiting their business and a fine of one pound Flemish for every hour after the hurt or wound has been inflicted and been concealed by the tapster or tavern-keeper."
6. "The orders, heretofore published against unseasonable night tippling and intemperate drinking on the Sabbath, shall be obeyed by the tavern-keepers and tapsters with close attention."
7. "They shall be held, not to receive any beer or wine or distilled waters into their houses or cellars, directly or indirectly, before they have so reported at the office of the Receiver."
8. "Finally, all tavern-keepers and tapsters, who intend to continue in their occupation, shall eight days after the publication hereof present themselves in person and give their names to the Director General and Council and there solemnly promise, that they will faithfully obey what rules have been or may be made."
Portrait of Peter Stuyvesant attributed to Henri Couturier
Peter Stuyvesant (also known as Pietrus Stuyvesant), the son of a clergyman of Friesland, was born in the Netherlands. Stuyvesant served in the Dutch Army before receiving his appointment as director-general of New Netherland in 1646. He had served in the West Indies & was governor of the colony of Curacoa. He lost a leg during the unsuccessful assault on the Portuguese island of St. Martin, after which he returned to the Netherlands in 1644.
Two years later he was appointed director-general of New Netherlands, & took the oath of office in July, 1646. He sailed to the new world & reached New Amsterdam on May 11, 1647. Soon after his inauguration on 27 May, he organized a council & established a court of justice.
In deference to the popular will, he ordered a general election of 18 delegates, from whom the governor & his council selected a board of 9, whose power was advisory & not legislative. A dictatorial leader, Stuyvesant was unpopular with the other settlers. However, during his 18 year administration, the population grew from 2,000 to 8,000.
Peter Stuyvesant immediately after his arrival he tried to reorganize the colony: he ordered the strict observance of Sunday rest & prohibited the sale of alcoholic beverages & weapons to the Indians. He also tried to increase state-income by heavier taxation on imports. To improve the quality of the colony he stimulated the colonists to build better houses & taverns, & established a market & an annual cattle-fair. He also showed interest in founding a public school.
He tried to settle an old problem: the question of the boundaries with other colonies. However, the government of the New England colony could not accept his terms. Because of the Dutch claim of jurisdiction in Connecticut, he also became involved in a controversy with Governor of that colony.
The first 2 years of his administration were not successful. He had serious discussions with the patroons, who interfered with the company's trade & denied the authority of the governor, & he was also embroiled in contentions with the council, which sent a deputation to the Hague to report the condition of the colony to the states-general. This report was published as "Vertoogh van Nieuw Netherlandt" (The Hague, 1650). The states-general afterward commanded Stuyvesant to appear personally in Holland; but the order was not confirmed by the Amsterdam chamber, & Stuyvesant refused to obey, saying, " I shall do as I please."
In September, 1650, a meeting of the commissioners on boundaries took place in Hartford, whither Stuyvesant traveled in state. The line was arranged much to the dissatisfaction of the Dutch, who declared that "the governor had ceded away enough territory to found fifty colonies each fifty miles square." Stuyvesant grew haughty in his treatment of his opponents, & threatened to dissolve the council. A plan of municipal government was finally arranged in Holland, & the name of the new city of New Amsterdam--was officially announced on 2 February, 1653. Stuyvesant made a speech on this occasion, knowing that his authority would remain undiminished. The governor was now ordered to Holland again; but the order was soon revoked on the declaration of war with England. Stuyvesant prepared against an attack by ordering his subjects to make a ditch from the North river to the East river, & to erect breastworks. In 1665 he sailed into the Delaware with a fleet of 7 vessels & about 700 men & took possession of the colony of New Sweden, which he called New Amstel.
In his absence New Amsterdam was ravaged by Indians, but his return inspired confidence. Although he organized militia & fortified the town, he subdued the hostile savages chiefly through kind treatment. In 1653, a convention of two deputies from each village in New Netherlands had demanded reforms, & Stuyvesant commanded this assembly to disperse, saying, "We derive our authority from God & the company, not from a few ignorant subjects." The spirit of resistance nevertheless increased, & the encroachments of other colonies, with a depleted treasury, harassed the governor. In 1664, Charles II ceded to his brother, the Duke of York, a large tract of land, including New Netherlands; & 4 English war vessels bearing 450 men, commanded by Captain Richard Nicholls, took possession of the harbor.
On 30 August Sir George Cartwright handed the governor a summons to surrender, promising life, estate, & liberty to all who would submit to the king's authority. Stuyvesant read the letter before the council, &, fearing the concurrence of the people, tore it into pieces. On his appearance, the people who had assembled around the city-hall greeted him with shouts of "The letter ! the letter ! " &, returning to the council-chamber, he gathered up the fragments, which he gave to the burgomasters to do with the order as they pleased. He sent a defiant answer to Nicholls, & ordered the troops to prepare for an attack, but yielded to a petition of the citizens not to shed innocent blood, & signed a treaty at his Bouwerie house on 9 September, 1664. The burgomasters proclaimed Nicholls governor, & the town was called New York.
In 1665, Stuyvesant went to Holland to report, & labored to secure from the king the satisfaction of the 6th article in the treaty with Nicholls, which granted free trade. During his administration commerce had increased greatly, the colony obtaining the privilege of trading with Brazil in 1648, with Africa for slaves in 1652, & with other foreign ports in 1659. Stuyvesant endeavored unsuccessfully to introduce a specie currency & to establish a mint in New Amsterdam. He was a thorough conservative in church as well as state, & intolerant of any approach to religious freedom. He refused to grant a meeting-house to the Lutherans, who were growing numerous; drove their minister from the colony; & frequently punished religious offenders by fines & imprisonment.
Stuyvesant's Houses & Slaves
On his return from Holland after the surrender, he spent the remainder of his life on his farm outside the city, called the Great Bouwerie, beyond which stretched woods & swamps to the little village of Haarlem. A colonial bouwerie was a complete self-sustained farm, with crops, orchards, & livestock. A colonial plantation, might concentrate on growing a specific cash crop such as tobacco.
Peter Styvesant's Town House, N.Y.C., 1658 as imagined in the 19C
At the time, the farm sat in the area in today’s Greenwich Village & East Village which was then mostly virgin wilderness, dotted with swamps, ponds, hills, & rocks. There was one other Dutch farm in that location & several others that belonged to quasi-freed slave families. Earlier in 1644, the Dutch West India Company had granted partial freedom to 9 slaves who had been petitioning to be released. Despite appearing to grant some liberty to the slaves, it was a decision that mostly benefited the Company. The slaves were emancipated & given plots of land outside of the city proper, for which the freedmen paid an annual tax in wheat, beans, maize, or a pig. This way, the freedmen could provide for their families, & in turn the Company would not have to care for children or the elderly. Stuyvesant took advantage of the fragile situation. In addition to the land he was granted by the Dutch West India Company, he quickly began purchasing these "Negro Lots" wherever possible, & in some cases, he simply issued decrees that transferred the land back to the Company and into his hands. In addition to his own 550 acres that he consolidated, his son-in-law Nicholas Bayard managed to accumulate another 200 acres nearby. Stuyvesant himself kept about 40-50 slaves, by far the largest amount in New Netherlands. These slaves kept his town home & his bouwerie in order.
Peter Styvesant's Bouwerie as imagined in the 19C
Stuyvesant continued to live on his country estate on Manhattan Island which was maintained by slaves, until his death in 1672.
Medieval Inn & Tavern Names
From Medievalists.net – January 31, 2014
British Library Medieval, Additional 27695, c. 1330-40
From 1423 to 1426 the names of over 50 taverns & inns were recorded by William Porland, who was the clerk for London’s fraternity of Brewers. In an article in the Journal of the English Place Name Society, Barrie Cox takes a look at these names & some of the reasons how they got them. Here are few:
1. The Swan – this was the most popular name, with 6 taverns in London using it. Other taverns were named for birds as well, including The Crane & The Cock. There were even taverns called The White Cock & The Red Cock.
2. The Dolphin (Dolphyn) was the name of a tavern near St. Magnus’ Church. Other animal names for taverns include The Horse, The Lamb & The Old Bull.
3. The Seven Stars (vij Sterres) – according to medieval knowledge, the 7 stars represented the sun, the moon, Saturn, Jupiter, Mars, Venus & Mercury. Another tavern had the name The Three Moons.
4. The King’s Head (kyngeshed) – a few other taverns had a similar name, including The Horse’s Head, The Ram’s Head & The Saracen’s Head
5. Two taverns were named after saints: The Christopher, after the patron saint of travellers, & The St. Julian, who was the patron saint of hospitality.
6. The Pewter Pot (peauterpotte) could be found in Ironmonger Lane in Cheapside. It probably got its name for a type of drinking vessel.
7. The Pannier (panyer) on Paternoster Rowe would have been based on the French word panier, which means bread basket. Barrie Cox writes “this seems appropriate as a name for a lowly eating- & drinking-house.”
8. The Cony (Cony yn Conyhooplane) was a Middle English word for a rabbit, leading Cox to believe “the name suggests a small tavern where a rabbit stew could be enjoyed.”
Other names of medieval taverns include The Ball, The Basket, The Bell, The Cross, The Cup, The Garland, The Green Gate, The Hammer, The Lattice, The Rose & 2 that were called The Ship.
Barrie Cox’ article ‘Some London Inn & Tavern Names 1423-1426′ appears the Journal of the English Place Name Society, Vol.30(1997-8). He also wrote the book English Inn & Tavern Names, which was published in 1994 & is available from the Institute for Name Studies, University of Nottingham.
Friday, May 29, 2015
Although John Gerard (1545-1612) reported on a variety of edible plants in his herbal, eating vegetables was not particularly popular in 17C and 18C British Colonial America.
John Gerard (1545-1612)
In 1705, Robert Beverley, Jr. (c 1667-1722), in his The History and Present State of Virginia (1705), wrote: “A Kitchen-Garden don’t thrive better or faster in any part of the Universe, than there [Virginia]. They have all the Culinary Plants that grow in England, and in far greater perfection.” But in fact, he observed that typical attempts at gardening in Virginia were not large.
Frantz Ludwig Michel (c 1680–after 1714), Swiss colonist & explorer, also called Francis Louis Michel, visiting the Williamsburg, Virginia area late in 1702, reported, “The inhabitants pay little attention to garden plants except lettuce, although most everything grows here.”
John Gerard, The herball or Generall historie of plantes (London, 1633), portrait detail from title page
John Gerard. Herball or General Historie of Plantes. 1633
"Amygdalus. Of the Almond Tree.
There is drawne out of sweet Almonds, with liquor added, a white iuice like milke... Almonds taken before meate do stop the belly, and nourish but little; notwithstanding many excellent meates and medicines are therewith made for sundry griefes, yea very delicat and wholsome meates, as Almond butter, creame of Almonds, marchpane, and such like, which dry and stay the belly more than the extracted iuyce or milke; and they are also as good for the chest and lungs."
"Malus Carbonaria. Of the Apple tree.
The tame and graffed Apple trees are planted and set in gardens and orchards made for that purpose... I haue seene in the pastures and hedge-rows about the grounds of a worshipful gentleman... so many trees of all sorts, that the seruants drinke for the most part no other drinke but that which is made of Apples; The quantity is such, that by the report of the Gentleman himselfe, the Parson hath for tithe many hogsheads of Syder...
Rosted apples are alwaies better than the raw, the harm whereof is both mended by the fire, and may also be corrected by adding vnto them seeds or spices."
"Armeniaca malus maior. Of the Aprecocke or Abrecocke tree.
Aprecocks are cold and moist in the second degree, but yet not so moist as Peaches, for which cause they do not so soone or easily putrifie, and they are also more wholesome for the stomacke, and pleasant to the taste; yet do they likewise putrifie, and yeeld but little nourishment, and the same cold, moist, and full of excrements: being taken after meate they corrupt and putrifie in the stomacke; being first eaten before other meate they easily descend, and cause the other meates to passe downe the sooner, like as also the Peaches do."
The nailes, that is, the white and thicke parts which are in the bottome of the outward scales or flakes of the fruit of the Artichoke, and also the middle pulpe whereon the downy seed stands, are eaten both raw with pepper and salt, and commonly boyled with the broth of fat flesh, with pepper added, and are accounted a dainty dish, being pleasant to the taste, and good to procure bodily lust: so likewise the middle ribs of the leaues being made white and tender by good cherishing and looking to, are brought to the table as a great seruice together with other junkets: they are eaten with pepper and salt as be the raw Artichokes... But it is best to eate the Artichoke boyled... Some write, that if the buds of yong Artichokes be first steeped in wine, and eaten, they prouoke vrine, and stir vp the lust of the body."
"Asparagus. Sperage, or Asparagus.
...The first sprouts or naked tender shoots hereof be oftentimes sodden in flesh broth and eaten, or boyled in faire water, and seasoned with oyle, vineger, salt, and pepper, then are serued at mens tables for a sallad; they are pleasant to the taste, easily concocted, and gently loose the belly..."
"Musa fructus. Of Adams Apple tree, or the West-Indian Plantaine.
...Aprill 10. 1633. my much honored friend... gaue me a plant he receiued from the Bermuda's... The fruit which I receiued was not ripe, but greene, each of them was about the bignesse of a large Beane... This stalke with the fruit thereon I hanged vp in my shop, where it became ripe about the beginning of May, and lasted vntil Iune: the pulp or meat was very soft and tender, and it did eate somewhat like a Muske-Melon...
The fruit hereof yeeldeth but little nourishment: it is good for the heate of the breast, lungs, and bladder: it stoppeth the liuer, and hurteth the stomacke if too much of it be eaten, and procureth loosenesse in the belly: whereupon it is requisit for such as are of a cold constitution, in the eating thereof to put vnto it a little Ginger or other spice."
"Hordeum Distichon. Common Barley.
...it serueth for Ptisana, Polenta, Maza, Malt, ale and Beere. The making whereof if any be desirous to learne, let them reade Lobelius Aduersaria, in the chapter of Barley... There be sundry sorts of Confections made of Barley, as Polenta, Ptisana, made of water and husked or hulled barley, and such like. Polenta is the meate made of parched Barley...Maza is made of parched Barley tempered with water... Hesychius doth interpret maza to be Barley meale mixed with water and oyle."
" Caucalis. Bastard Parsley.
Dioscorides saith, that bastard Parsley is a pot-herbe which is eaten either raw or boiled, and prouoketh vrine. Pliny doth reckon it vp also among the pot-herbes; Galen addeth, that it is preserued in pickle for sallades in winter. "
"Carthamus siue Cnicus. Bastard Saffron.
The seed vsed as aforesaid [bruised and strained into honied water or the broth of a chicken -- ed.], and srained into milke, causeth it to curdle and yeeld much cruds..."
"Laurus. Of the Bay or Laurell tree.
The later Physitions doe oftentimes vse to boyle the leaues of Laurell with diuers meats, especially fishes, and by so doing there happeneth no desire of vomiting: but the meat seasoned herewith becommeth more sauory and better for the stomacke."
"Beta alba. White Beets.
...the white Beete is a cold and moist pot-herbe...Being eaten when it is boyled, it quickly descendeth... especially being taken with the broth wherein it is sodden..."
Beta rubra, Beta rubra Romana. Red Beets, Red Roman Beets.
...The great and beautiful Beet last described may be vsed in winter for a salad herbe, with vinegar, oyle, and salt, and is not onely pleasant to the taste, but also delightfull to the eye.
The greater red Beet or Roman Beet, boyled and eaten with oyle, vineger and pepper, is a most excellent and delicate sallad: but what might be made of the red and beautifull root (which is to be preferred before the leaues, as well in beauty as in goodnesse) I refer vnto the curious and cunning cooke, who no doubt when he hath had the view thereof, and is assured that it is both good and wholesome, will make thereof many and diuers dishes, both faire and good."
"Viola Mariana. Bell-Floures or Couentry-Bells.
"The root is cold and somewhat binding, and not vsed in physicke, but only for a sallet root boyled and eaten with oyle, vinegar, and pepper."
...Those of our time do vse the floures in sallads, to exhilerate and make the mind glad... The leaues boyled among other pot-herbes do much preuaile in making the belly soluble..."
...Bread made of the meale of Buck-wheat is of easie digestion, and speedily passeth through the belly, but yeeldeth little nourishment"
"Pimpinella hortensis... Garden Burnet.
...The lesser Burnet is pleasant to be eaten in sallads, in which it is thought to make the heart merry and glad, as also being put into wine, to which it yeeldeth a certaine grace in the drinking."
They stir vp an appetite to meat... They are eaten boiled (the salt first washed off) with oile and vineger, as other sallads be, and sometimes are boiled with meat."
"Carum, siue Carcum.
It consumeth winde, it is delightfull to the stomacke and taste... the root may be sodden, and eaten as the Parsenep or Carrot is.
The seeds confected, or made with sugar into Comfits, are very good for the stomacke..."
"Ceratia siliqua, sive Ceratonia. Of the Carob tree, or Saint Iohns Bread.
...the fruit or long cods... are of a sweet taste, and are eaten of diuers, but not before they be gathered and dried; for being as yet green, though ripe, they are vnpleasant to be eaten by reason of their ill fauoured taste..."
"Pastinaca sativa tenuifolia, Pastinaca satiua atro-rubens.
The root of the yellow Carrot is most commonly boiled with fat flesh and eaten... The red Carrot is of like facultie with the yellow."
"Cerasus vulgaris. Of the Cherrie Tree.
The best and principall Cherries be those that are somewhat sower: those little sweet ones which be wilde and soonest ripe be the worst: they containe bad juice, they very soon putrifie, and do ingender ill bloud... The late ripe Cherries which the French-men keep dried against winter, and are by them called Morelle, and we after the same name call them Morell Cherries, are dry, and do somewhat binde; these being dried are pleasant to the taste, and wholesome for the stomacke, like as Prunes be, and do stop the belly. Generally all the kindes of Cherries are cold and moist of temperature, although some more cold and moist than others: the which being eaten before meat doe soften the belly very gently... Many excellent Tarts and other pleasant meats are made with Cherries, sugar, and other delicat spices, whereof to write were to small purpose."
Cheruill is held to be one of the pot-herbes, it is pleasant to the stomacke and taste... It is vsed very much among the Dutch people in a kinde of Loololly or hotch-pot which they do eate, called Warmus. The leaues of sweet Cheruill are exceeding good, wholesome, and pleasant, among other sallad herbs, giuing the taste of Anise seed vnto the rest... The seeds eaten as a sallad whilest hey are yet greene, with oyle, vineger, and pepper, exceed all other sallads by many degrees, both in pleasantnesse of taste, sweetnesse of smell, and wholsomnesse for the cold and feeble stomacke.
The roots are likewise most excellent in a sallad, if they be boyled and after dressed as the cunning Cooke knoweth how better than my selfe: notwithstanding I doe vse to eate them with oile and vineger, being first boyled; which is very good for old people that are dull and without courage; it reioyceth and comforteth the heart, and increaseth their lust and strength."
"Castanea. Of the Chestnut tree.
Our common Chestnuts are very dry and binding, and be nither hot nor cold, but in a mean betweene both: yet haue they in them a certaine windinesse, and by reason of this, vnlesse the shell be firest cut, they skip suddenly with a cracke out of the fire whilest they be rosting... Being boiled or rosted they are not of so hard digestion... Some affirme, that of raw Chestnuts dried, and afterwards turned into meale, there is made a kinde of bread: yet it must needs be, that this should be dry and brittle, hardly concocted, and verie slow in passing thorow the belly..."
"Malus. Of the Citron, Limon, Orange, and Assyrian Apple trees.
[the rind of the Pomecitron] is good to be eaten against a stinking breath, for it maketh the breath sweet; and being so taken it comforteth the cold stomacke exceedingly. The white, sound, and hard pulpe is now and then eaten, but very hardly concocted, and ingendreth a grosse, cold, and phlegmaticke iuyce; but being condite with sugar, it is both pleasant in taste, and easie to be digested, more nourishing, and lesse apt to obstruction and binding or stopping.
Galen reporteth, that the inner iuice of the Pomecitron was not wont to be eaten, but it is now vsed for sauce; and being often vsed, it represseth choler which is in the stomacke, and procures appetite..."
"Caryophyllus. Cloue Gillofloure.
The conserue made of the floures of the Cloue Gillofloure and sugar, is exceeding cordial, and wonderfully aboue measure doth comfort the heart, being eaten now and then."
"Nux Indica arbor. Of the Indian Nut tree.
...next vnto the shell vpon the inside there cleueth a white cornelly substance firme and sollid, of the colour and taste of a blanched Almond: within the cauitie or hollownes thereof is contained a most delectable liquor like vnto milke, an dof a most pleasant taste.
...The distilled liquor is called Sula; and the oile that is made thereof, Copra... The Indians do vse to cut the twigs and tender branches toward the euening, at the ends whereof they haue bottle gourds, hollow canes, and such like things, fit to receiue the water that droppeth from the branches thereof, which pleasant liquor they drinke in stead of wine, from the which is drawne a strong and comfortable Aqua Vitae... Likewise they make of the shell of the Nut, cups to drike in, which we likewise vse in England, garnished with siluer for the same purposes. The kernell serueth them for bread and meat; the milkie iuice doth serue to coole and refresh their wearied spirits: out of the kernel when it is stamped, is pressed a most precious oile, not onely good for meat, but also for medicine..."
Coriander seed prepared and couered with sugar, as comfits, taken after meat closeth vp the mouth of the stomacke, staieth vomiting, and helpeth digestion... The manner how to prepare Coriander, both for meat and medicine. Take the seed well and sufficiently dried, whereupon poure some wine and vinegar, and so leaue them to infuse or steepe foure and twentie houres, then take them forth and drie them, and keepe them for your vse."
The stalkes and leaues of Corne Marigold, as Dioscorides saith, are eaten as other pot-herbes are."
"Sphondylium. Cow Parsnep.
The people of Polonia and Lituania vse to make drinke with the decoction of this herbe, and leuen or some other thing made of meale, which is vsed in stead of beere and other ordinarie drinke."
Cowslips of Jerusalem
"Pulmonaria... Cowslips of Jerusalem.
The leaues are vsed among pot-herbes."
"Nasturtium hortense. Garden Cresses.
...Galen saith that the Cresses may be eaten with bread Velutiobsonium, and so the Antient Spartanes vsually did; and the low-Countrie men many times doe, who commonly vse to feed of Cresses with bread and butter. It is eaten with other sallade hearbes, as Tarragon and Rocket..."
Cucumber (saith my Author) taken in meats, is good for the stomack and other parts troubled with heat... [a cure]The fruit cut in pieces or chopped as herbes to the pot and boiled in a small pipkin with a piece of mutton, being made into potage with Ote-meale, euen as herb potage are made, whereof a messe eaten to break-fast, as much to dinner, and the like to supper; taken in this manner for the space of three weekes... doth perfectly cure all manner of sawce-flegme and copper faces... "
"Palma. Of the Date tree.
...the fruit is ripe in September, and being then gathered they are dried in the Sunne, that they may be the better both transported into other countries far distant, as also preserued from rotting at home... All manner of Dates whatsoeuer are hard of digestion, and cause head-ache: the worser sort be those that be dry and binding, as the Egyptian Dates; but the soft, moist, and sweet ones are lesse hurtfull... The Dates which grow in colder regions, when they cannot come to perfect ripenesse, if they be eaten too plentifully, do fill the body full of raw humors, ingender winde, and oft times cause the leprosie... There is made hereof both by the cunning Confectioners and Cookes, diuers excellent cordiall, comfortable, and nourishing medicines, and that procure lust of the body very mightily."
" Ferula. Herbe Ferula, or Fennell Gyant.
...It is reported to be eaten in Apulia rosted in the embers, first wrapped in leaues or in old clouts, with pepper and salt; which, as they say, is a pleasant sweet food, that stirreth vp lust, as they report."
"Ficus. Of the Fig tree.
The dry Figs do nourish better than the greene or new Figs; notwithstanding they ingender not very good bloud, for such people as do feed much thereon doe become lowsie... Dioscorides saith, that the white liquor of the Fig tree, and the iuice of the leaues, do curdle milke as rennet doth, and dissolve the milke that is cluttered in the stomacke, as doth vinegar."
"Nux Auellana, sive Corylus. Of the Hasell tree.
...this kernell is sweet and pleasant vnto the taste... Hasell Nuts newly gathered, and not as yet dry, containe in them a certaine superfluous moisture, by reason whereof they are windie: not onely the new gathered Nuts, but the dry also, be very hard of digestion; for they are of an earthy and cold essence, and of an hard and sound substance, for which cause also they very slowly passe thorow the belly, therefore they are troublesome and clogging to the stomacke, cause head-ache, especially when they be eaten in too great a quantitie. The kernells of Nuts made into milke like Almonds do mightily bind the belly, and are good for the laske and the bloudy flix."
"Linum sativum. Garden Flaxe.
...Galen in his first booke of the faculties of nourishments saith, that diuers vse the seed hereof parched as a sustenacne [sic] with Garum, no otherwise than made salt. They also vse it mixed with hony, some likewise put it among bread but it is hurtfull to the stomacke, and hard of digestion... at Middleborough in Zeland, where for want of graine and other corne, most of the Citizens were faine to eate bread and cakes made hereof with hony and oile, who were in short time after swolne in the belly below the short ribs, faces, & other parts of their bodies in such sort, that a great number were brought to their graues thereby..."
"Zingiberis. Of Ginger.
Ginger, as Dioscorides reporteth, is right good with meate in sauces, or otherwise in conditures: for it is of an heating and digesting qualitie canded, greene or condited Ginger is hot and moist in qualitie, prouoking Venerie: and being dried, it heateth or drieth in the third degree."
"Vua Crispa. Of Goose-berrie, or Fea-berry Bush.
The fruit is vsed in diuers sauces for meate, as those that are skilfull in cookerie can better tel than my selfe. They are vsed in broths in stead of Veriuice, chich maketh the broth not onely pleasant to the taste, but greatly profitable to such as are troubled with a hot burning ague...The young and tender leaues eaten raw in a sallad, prouoke vrine, and driue forth the stone and grauell."
The Gourds are cherished in the gardens of these cold regions rather for pleasure than for profit: in the hot coutries where they cope to ripenesse there are sometimes eaten, but with small delight; especially they are kept for the rindes, wherein they put Turpentine, Oyle, Hony, and also serue them for pales to fetch water in, and many other like vses...
The pulpe also is eaten sodden... But being baked in an ouen or fried in a pan it loseth the most part of his naturall moisture..."
"Guayava arboris ramus. Of the Guayaua, or Orange-Bay.
The fruit is vsually eaten, the rinde being first taken off; it is pleasing to the palate, wholesome and easie of concoction... if rosted, it is good both for the sound and sicke; for so handled it is wholsommer, and of a more pleasing taste..."
The seed of Hempe, as Galen writeth in his bookes of the faculties of simple medicines, is hard of digestion, hurtfull to the stomacke and head, and containeth in it an ill iuyce: notwithstanding some do vse to eate the same parched, cum alijs tragematis, with other junkets... Matthiolus saith, that the seed giuen to hens causeth them to lay egges more plentifully."
"Lupus salictarius. Hops.
The buds or first sprouts which come forth in the Spring are vsed to be eaten in sallads... The floures are vsed to season Beere or Ale with, and too many do cause bitternesse thereof... The floures make bread light, and the lumpe to be sooner and easilier leauened, if the meale be tempered with liquor wherein they haue been boyled."
"Raphanus rusticanus. Horse Radish.
...Horse Radish stamped with a little vineger put thereto, is commonly vsed among the Germanes for sauce to eate fish with, and such like meates, as we doe mustard; but this kinde of sauce doth heate the stomacke better, and causeth better digestion than mustard."
"Sedum minus. Lesser Houseleekes or Prickmadams.
...is vsed in many places in sallads, in which it hath a fine relish, and a pleasant taste..."
"Flos Solis Pyramidalis. Jerusalem Artichoke.
These rootes are dressed in diuers waies; some boile them in water, and after stew them with sacke and butter, adding a little Ginger: others bake them in pies, putting Marrow, Dates, Ginger, Raisons of the Sun, Sacke, &c. Others some other way, as they are led by their skill in Cookerie. But in my iudgement, which way soeuer they be drest and eaten they stirre and cause a filthie loathsome stinking winde within the bodie, thereby causing the belly to bee pained and tormented, and are a meat more fit for swine, than men..."
"Phaseolus [and] Smilax. Of Kidney Beane.
The fruit and cods of Kidney Beanes boiled together before they be ripe, and buttered, and so eaten with their cods, are exceeding delicate meat, and do not ingender winde as the other Pulses doe. They doe also gently loose the belly, prouoke vrine, and ingender good bloud reasonably well; but if you eat them when they be ripe, they are neither toothsome nor wholsome. Therefore they are to be taken whilest they are yet greene and tender, which are first boiled vntill they be tender; then is the tib or sinew that doth run alongst the cod to be taken away; then must they be put into a stone pipkin, r some other vessell with butter, and set to the fire againe to stew, or boile gently: which meat is very wholsome, nourishing, and of a pleasant taste."
...Lettuce maketh a pleasant sallad, being eaten raw with vineger, oyle, and a little salt: but if it be boyled it is sooner digested, and nourisheth more. It is serued in these dayes, and in these countries in the beginning of supper, and eaten first before any other meate: which also Martiall testifieth to be done in his time, maruelling why some did vse it for a seruice at the end of supper, in these verses...
Tell me why Lettuce, which our Grandsires last did eate,
Is now of late become, to be the first of meate?
Notwithstanding it may now and then be eaten at both those times to the health of the body: for being taken before meat it doth many times stir vp appetite: and eaten after supper it keepeth away drunkennesse which commeth by the wine; and that is by reason that it stayeth the vapors from rising vp into the head."
"Glycyrrhiza vulgaris. Of Liquorice.
...with the juice of Licorice, Ginger, and other spices, there is made a certaine bread or cakes, called Ginger-bread, which is very good against the cough, and all the infirmities of the lungs and brest: which is cast into moulds, some of one fashion, and some of another...
These things concerning Liquorice hath also Theophrastus: viz. that with this and with cheese made of Mares milke the Scythians were reported to be able to liue eleuen or twelue dayes."
Mad Apples [eggplant?]
"Mala insana. Madde or raging Apples.
...The people of Tolledo do eat them with great deuotion being boiled with fat flesh, putting thereto some scraped cheese, which they do keepe in vineger, honie, or salt pickell all Winter to procure lust. Petrus Bellonius, and Hermolaus Barbarus, report that in Egypt and Barbary they vse to eat the fruit of Mala insana boiled or rosted vnder ashes, with oile, vineger, & pepper, as people vse to eat Mushroms. But I rather wish English men to content themselues with the meat and sauce of our owne Countrey, than with fruit and sauce eaten with such perill: for doubtlesse these apples haue a mischievuous qualitie, the vse whereof is vtterly to be forsaken..."
The yellow leaues of the floures are dried and kept throughout Dutchland against Winter, to put into broths, in physicall potions, and for diuers other purposes, in such quantity, that in some Grocers or Spice-sellers houses are to be found barrels filled with them, and retailed by the penny more or lesse, insomuch that no broths are well made without dried Marigolds."
" Mariorana. Marierome.
The leaues are excellent good to be put into all odoriferous ointments, waters, pouders, broths, and meates."
Melons or Pompions
" Pepo... Melons, or Pompions.
The pulpe of the Pompion is neuer eaten raw, but boiled... The fruit boiled in milke and buttered, is not onely a good wholesome meat for mans body, but being so prepare, is also a most physicall medicine for such as haue an hot stomacke... The flesh or pulpe of the same sliced and fried in a pan with butter, is also a good and wholesome meat: but baked with apples in an ouen, it doth fil the body with flatuous or windie belchings, and is food vtterly vnwholesome for such as liue idlely; but vnto robustious and rustick people nothing hurteth that filleth the belly."
Garden Mint taken in meat or drinke warmeth and strengtheneth the stomacke... and causeth good digestion."
"Morus. Of the Mulberrie tree.
These Mulberries taken in meat, and also before meat, do very speedily passe through the belly, by reason of the moisture and slipperinesse of their substance, and make a passage for other meats, as Galen saith. They are good to quench thirst, they stir vp and appetite to meat, they are not hurtfull to the stomacke, but they nourish the body very little, being taken in the second place, or after meat..."
"Sinapi sativum. Garden Mustard.
...The seed of Mustard pound with vinger, is an excellent sauce, good to be eaten with any grosse meates either fish or flesh, because it doth helpe digestion, warmeth the stomacke, and prouoketh appetite."
"Avena Vesca. Common Otes.
...is vsed in many countries to make sundry sorts of bread; as in Lancashire, where it is their chiefest bread corne for Iannocks, Hauer cakes, Tharffe cakes, and those which are called generally Oten cakes; and for the most part they call the graine Hauer, whereof they do likewise make drink for want of Barley."
"Olea sativa. Of the Oliue Tree.
The Oliues which be so ripe as that either they fall off themselues, or be ready to fall... be moderately hot and moist, yet being eaten they yeeld to the body little nourishment. The vnripe oliues are dry and binding. Tose that are preserued in pickle, called Colymbades, do dry vp the ouermuch moisture of the stomacke, they remoue the loathing of meate, stirre vp an appetite; but there is no nourishment at all that is to be looked for in them, much lesse good nourishment."
...The Onion being eaten, yea though it be boyled, causeth head-ache, hurteth the eyes, and maketh a man dimme sighted, dulleth the sences, ingendreth windinesse, and prouoketh ouermuch sleepe, especially being eaten raw. ...There is also another small kinde of Onion, called... Scallions... It is vsed to be eaten in sallads."
Dioscorides writeth, That the garden Orach is both moist and cold, and that it is eaten boyled as other sallad herbes are...."
"Apium hortense. Garden Parsley.
The leaues are pleasant in sauces and broth, in which besides that they giue a pleasant taste, they be also singular good to take away stoppings, and to prouoke vrine: which thing the roots likewise do notable performe if they be boiled in broth: they be also delightfull to the taste, and agreeable to the stomacke."
"Pastinaca latifolia sativa. Garden Parsneps.
The Parsneps nourish more than doe the Turneps or the Carrots... There is a good and pleasant food or bread made of the roots of Parsneps, as my friend Mr. Plat hath set forth in his booke of experiments, which I haue made no triall of, nor meane to do."
"Persica alba. Of the Peach tree.
Peaches be cold and moist, and that in the second degree; they haue a juice and also a substance that doth easily putrifie, which yeeldeth no nourishment, but bringeth hurt, especially if they be eaten after other meates; for then they cause the other meates to putrifie. But they are lesse hurtfull if they be taken first; for by reason that they are moist and slippery, they easily and quickly descend; and by making the belly slippery, they cause other meates to slip downe the sooner."
"Pyra. Of the Peare tree.
To write of Pears and Apples in particular, would require a particular volume: the stocke or kindred of Pears are not to be numbred: euery country hath his peculiar fruit... Wine made of the iuice of peares called in English, Perry, is soluble, purgeth those that are not accustomed to drinke thereof, especially when it is new; notwithstanding it is as wholsome a drink being taken in small qunatitie as wine; it comforteth and warmeth the stomacke, and causeth good digestion."
"Pisum maius. Of Peason.
Galen writeth, that Peason are in their whole substance like vnto Beanes, and be eaten after the same manner that Beans are..."
"Capsicum. Ginnie or Indian Pepper.
...Ginnie pepper hath the taste of pepper, but not the power or vertue, notwithstanding in Spaine and sundrie parts of the Indies they do vse to dresse their meate therewith, as we doe with Calecute pepper: but (saith my Authour) it hath in it a malicious qualitie, whereby it is an enemy to the liuer and other of the entrails... It is said to die or colour like Saffron; and being receiued in such sort as Saffron is vsually taken, it warmeth the stomacke, and helpeth greatly the digestion of meates."
"Prunus Domestica. Of the Plum tree.
Plummes that be ripe and new gathered from the tree, what sort soeuer they are of, do moisten and coole, and yeeld vnto the body very little nourishment, and the same nothing good at all: for as Plummes do very quickly rot, so is also the iuice of them apt to putrifie in the body, and likewise to cause the meat to putrifie which is taken with them... Dried Plums, commonly called Prunes, are wholsomer, and more pleasant to the stomack, they teeld more nonrishment, and better, and such as cannot easily putrifie..."
"Pinus sativa, sive domestica. Of the Pine Tree.
The kernels of these nuts...[?] yeeldeth a thicke and good iuice, and nourisheth much, yet it is not altogether easie of digestion, and therefore it is mixed with preserues, or boyled with sugar."
"Caryophyllus. Pinks or wilde Gillofloures.
The conserue made of the floures of the Cloue Gillofloure and sugar, is exceeding cordial, and wonderfully aboue measure doth comfort the heart, being eaten now and then."
"Pistacia. Of Fisticke Nuts.
The kernels of the Fisticke Nuts are oftentimes eaten as be those of the Pine Apples; they be of temperature hot and moist; they are not so easily concocted, but much easier than common nuts... The kernels of Fisticke nuts condited, or made into comfits, with sugar, and eaten, doe procure bodily lust, vnstop the lungs and the brest, are good against the shortnesse of breath, and are an excellent preseruatiue medicine being ministred in wine against the bitings of all manner of wilde beasts."
"Malus Granata, siue Punica. Of the Pomegranat tree.
As there be sundry sorts of Apples, Peares, Plums, and such like fruits, so there are two sorts of Pomegranates, the garden and the wilde... the fruit of the garden Pomegranat is of three sorts; one hauing a soure iuyce or liquor; another hauing a very sweet and pleasant liquor, and the third the taste of wine... The iuicie grains of the Pomegranate are good to be eaten, hauing in them a meetly good iuice: they are wholesome for the stomacke..."
"Papauer. Garden Poppies.
...This seed, as Galen saith in his booke of the Faculties of nourishments, is good to season bread with; but the white is better than the black. He also addeth, that the same is cold and causeth sleepe, and yeeldeth no commendable nourishment to the body; it is often vsed in comfits, serued at the table with other iunketting dishes. The oile which is pressed out of it is pleasant and delightfull to be eaten, and is taken with bread or any other waies in meat, without any sence of cooling."
"Battata Virginiana, siue Virginianorum, & Pappus. Virginian Potatoes.
The temperature and vertues be referred vnto the common [sweet] Potatoes, being likewise a food, as also a meate for pleasure, equall in goodnesse and wholesomenesse vnto the same, being either rosted in the embers, or boyled and eaten with oyle, vinegar, and pepper, or dressed any other way by the hand of some cunning in cookerie."
"Malus Cotonea. Of the Quince Tree.
Quinces be cold and dry in the second degree, and also very much binding, especially when they be raw: they haue likewise in them a certaine superfluous and excrementall moisture, which will not suffer them to lie long without rotting. they are seldom eaten rawe: being rosted or baked they be more pleasant... Simeon Sethi writeth, that the woman with childe, which eateth many Quinces during the time of her breeding, shall bring forth wise children, and of good vnderstanding.
The Marmalade, or Cotininate, made of Quinces and sugar, is good and profitable for the strengthening of the stomacke, that it may retaine and keepe the meat therein vntill it be perfectly digested... which Cotiniate is made in this manner: Take faire Quinces, pare them, cut them in pieces, and cast away the core, then put vnto euery pound of Quinces a pound of sugar, and to euery pound of sugar a pinte of water: these must bee boiled together ouer a still fire till they be very soft, then let it be strained or rather rubbed through a strainer, or an hairy sieue, which is better, and then set it ouer the fire to boile againe, vntill it be stiffe, and so box it vp, and as it cooleth put thereto a little Rose water, and a few graines of Muske, well mingled together, which will giue a goodly taste vnto the Cotiniat. This is the way to make Marmalade:
Take whole Quinces and boile them in water vntill they be as soft as a scalded codling or apple, then pill off the skin, and cut off the flesh, and stampe it in a stone mortar; then straine it as you did the Cotiniate; afterward put it into a pan to drie, but not to seeth at all: and vnto euery pound of the flesh of Quinces, put three quarters of a pound of sugar, and in the cooling you may put in rose water and a little Muske, as was said before... Many other excellent, dainty and wholesome confections are to be made of Quinces, as ielly of Quinces, and such odde conceits, which for breuitie sake I do now let passe."
"Raphanus sativus. Radish.
...Radish are eaten raw with bread in stead of other food... for the most part, they are vsed in sauce with meates to procure appetite, and in that sort they ingender blood lesse faulty, than eaten alone or with bread onely..."
"Caulorapum rotundum. Of Rape-Cole.
There is nothing set downe of the faculties of these plants, but are accounted for daintie meate, contending with the Cabbage Cole in goodnesse and pleasant taste."
...In England we vse to make with milke and Rice a certaine food or pottage, which doth both meanly binde the belly, and also nourish. Many other good kindes of food is made with this graine, as those that are skilfull in cookerie can tell."
"Rosa. Of Roses.
The distilled water of roses... being put into iunketting dishes, cakes, sauces, and many other pleasant things, giueth a fine and delectable taste...
The conserue of Roses... is thus made: Take the leaues [petals] of Roses, the nails cut off, one pound, put them into a clean pan; then put thereto a pinte and a halfe of scalding water, stirring them together with a woodden slice, so let them stand to mascerate, close couered some two or three houres; then set them to the fire slowly to boyle, adding thereto three pounds of sugar in powder, letting them to samper together according to discretion, some houre or more; then keepe it for your vse.
The same made another way, but better by many degrees: take Roses at your pleasure, put them to boyle in faire water, hauing regard to the quantity; for if you haue many roses, you may take the more water; if fewer, the lesse water will serue: the which you shall boyle at the least three or foure houres, euen as you would boyle a piece of meat, vntill in the eating they be very tender, at which time the roses will lose their colour, that you would thinke your labour lost, and the thing spoyled. But proceed, for though the Roses haue lost their colour, the water hath gotten the tincture thereof; then shall you adde vnto one pound of Roses, foure pound of fine sugar in pure powder, and so according to the rest of the roses. Thus shall you let them boyle gently after the Sugar is put therto, continually stirring it with a woodden Spatula vntill it be cold, whereof one pound weight is worth six pound of the crude or raw conserue, as well for the vertues and goodnesse in taste, as also for the beautifull colour.
The making of the crude or raw conserue is very well knowne, as also Sugar roset, and diuers other pretty things made of roses and sugar, which are impertent vnto our historie, because I intend neither to make thereof an Apothecaries shop, nor a Sugar bakers storehouse, leauing the rest for our cunning confectioners."
"Rosmarinum Coronarium. Of Rosemarie.
Tragus writeth, that Rosemarie is spice in the Germane Kitchins, and other cold countries... The floures made vp into plates with sugar after the manner of Sugar Roset and eaten, comfort the heart, and make it merry, quicken the spirits, and make them more liuely."
...The chiues steeped in water, serue to illumine or (as we say) limne pictures and imagerie, as also to colour sundry meats and confections. It is with good successe giuen to procure bodily lust. The confections called Crocomagna, Oxycroceum, and Diacurcuma, with diuers other emplaisters and electuaries cannot be made without this Saffron."
No man needs to doubt of the wholesomnesse of Sage Ale, being brewed as it should be with Sage, Scabious, Betony, Spikenard, Squinanth, and Fennel seeds.."
"Sesamum, siue Sisamum. Of the oylie Pulse called Sesamum.
...Men do not greedily feed of it alone, but make cakes thereof with honey, ... it is also mixed with bread..."
Sorrell doth vndoutedly coole and mightily dry; but because it is soure it likewise cutteth tough humors. The iuyce hereof in Sommer time is a profitable sauce in many meates, and pleasant to the taste... The leaues of Sorrell taken in good quantitie, stamped and strained into some Ale, and a posset made thereof, cooleth the sicke bodie, quencheth the thirst, and allayeth the heat of such as are troubled with a pestilent feuer, hot ague, or any great inflammation within. The leaues sodden, and eaten in manner of a Spinach tart, or eaten as meate, softneth and loosneth the belly, and doth attemper and coole the bloud exceedingly."
It is eaten boiled, but yeeldeth little or no nourishment at all: it is something windie, and easily causeth a desire to vomit: it is vsed in sallades when it is young and tender. This herbe of all other pot-herbes and sallade herbes maketh the greatest diuersitie of meates and sallades."
"Arundo Saccharina. Sugar Cane.
...Of the iuyce of this Reed is made the most pleasant and profitable sweet, called Sugar; whereof is made infinite confectures, syrups, and such like, as also preseruing and conseruing of sundry fruits, herbes, and flowers, as Roses, Violets, Rosemary flowers, and such like, which still retaine with them the name of Sugar, as Sugar Roset, Sugar violet, &c. The which to write of would require a peculiar volume... it is not my purpose to make of my booke a Confectionarie, a Sugar Bakers furnace, a Gentlewomans preseruing pan..." [followed by a short description of sugar refining]
"Flos Solis maior. the floure of the Sun, or the Marigold of Peru.
...the buds before they be floured, boiled and eaten with butter, vineger, and pepper, after the manner of Artichokes, are exceeding pleasant meat, surpassing the Artichoke far in procuring bodily lust. The same buds with the stalks neere vnto the top (the hairinesse being taken away) broiled vpon a gridiron, and afterward eaten with oile, vineger, and pepper, haue the like property..."
"Sisarum Peruvianum, siue Batata Hispanorum. Potato's.
The Potato roots are among the Spaniards, Italians, Indians, and many other nations common and ordinarie meate; which no doubt are of mighty and nourishing parts... being tosted in the embers they lose much of their windinesse, especially being eaten sopped in wine.
Of these roots may be made conserues no lesse toothsome, wholesome, and dainty than of the flesh of Quinces: and likewise those comfortable and delicate meats called in shops Morselli, Placentulae, and diuers other such like.
These Roots may serue as a ground or foundation whereon the cunning Confectioner or Sugar-Baker may worke and frame many comfortable delicate Conserues, and restoratiue sweete meates.
They are vsed to be eaten rosted in the ashes. Some when they be so rosted infuse them and sop them in Wine; and others to giue them the greater grace in eating, do boyle them with prunes, and so eate them. And likewise others dresse them (being first rosted) with Oyle, Vineger, and salt, euerie man according to his owne taste and liking. Notwithstanding howsoeuer they bee dressed, they comfort, nourish, and strengthen the body, procuring bodily lust, and that with greedinesse."
"Draco herba. Tarragon.
...Tarragon is hot and drie in the third degree, and not to be eaten alone in sallades, but ioyned with other herbes, as Lettuce, Purslain, and such like..."
"Poma Amoris. Apples of Loue.
...In Spaine and those hot Regions they vse to eat the Apples prepared and boiled with pepper, salt, and oile: but they yeeld very little nourishment to the bodie, and the same nought and corrupt. Likewise they doe eat the Apples with oile, vineger and pepper mixed together for sauce to their meate, euen as we in these cold Countries doe Mustard."
"Tulipa. Tulipa, or the Dalmatian Cap.
...The roots preserued with sugar, or otherwise dressed, may be eaten, and are no vnpleasant nor any way offensiue meat, but rather good and nourishing."
"Rapum majus. Turnep.
...The bulbous or knobbed root, which is properly called Rapum or Turnep... is many times eaten raw, especially of the poore people in Wales, but most commonly boiled... It auaileth not a little after what manner it is prepared; for being boyled in water, or in a certaine broth, it is more moist, and sooner descendeth, and maketh the body more soluble; but being rosted or baked it drieth, and ingendreth lesse winde, and yet it is not altogether without winde... The young and tender shootes or springs of Turneps at their first comming forth of the ground, boiled and eaten as a sallade, prouoke vrine."
"There is likewise made of Violes and sugar certain plates called Sugar Violet, or Violet tables, or Plate, which is most pleasant and wholesome..."
"Nux Iuglans. Of the Wall-nut tree.
The fresh kernels of the nuts newly gathered are pleasant to the taste... The dry nuts are hot and dry, and those more which become oily and ranke... The greene and tender Nuts boiled in Sugar and eaten as Suckad, are a most pleasant and delectable meate, comfort the stomacke, and expell poyson... Milke made of the kernels, as Almond milke is made, cooleth and pleaseth the appetite of the languishing sicke body."
"Intybum satiua. Garden Endiue.
...Endiue being sowen in the spring quickly commeth vp to floure, which seedeth in haruest, and afterward dieth. But being sowen in Iuly it remaineth till winter, at which time it is taken vp by the roots, and laid in the sunne or aire for the space of two houres; then will the leaues be tough, and easily endure to be wrapped vpon an heape, and buried in the earth with the roots vpward, where no earth can get within it (which if it did, would cause rottennesse) the which so couered may be taken vp at times conuenient, and vsed in sallades all the winter..."
See Cindy Renfrow's Culinary Gleanings