Chap. VI.Vitis.The Vine.There is so great diuersities of Grapes, and so consequently of Vines that bear them, that I cannot giue you names to all that here grow with vs: for Iohn Tradescante my verie good friend, so often before remembred, hath assured me, that he hath twentie sorts growing with him, that hee neuer knew how or by what name to call them. One description therefore shall serue (as I vse to doe in such varieties) for all the rest, with the names afterwards, of as many as we can giue, and the seuerall formes, colours and proportions of the grapes.The manured Vine, in the places where it hath abiden long time, groweth to haue a great bodie, stemme or trunke, sometimes of the bignesse of a mans arme, sleeue and all, spreading branches if it bee suffered without end or measure, but vsually stored with many armes or branches, both old and new, but weake, and therefore must bee sustained; whereof the old are couered with a thin scaly rinde, which will often chap and peele off of it selfe; the youngest being of a reddish colour, smooth and firme, with a hollownesse or pith in the middle: from the ioints of the young branches, and sometimes from the bodie of the elder, breake out on euerie side broade greene leaues, cut on the edges into fiue diuisions for the most part, and besides notched or dented about: right against the leafe, and likewise at other ioynts of the branches, come forth long twining or clasping tendrels, winding themselues about any thing standeth next vnto them: at the bottome of these leaues come forth clusters of small greenish yellow bloomes or flowers, and after them the berries, growing in the same manner in clusters, but of diuers formes, colours, tastes and greatnesse. For some grapes are great, others lesse, some very small (as the Currans that the Grocers sell) some white, some red, blew, blacke, or partie-coloured, some are as it were square, others round: some the clusters are close, others open, some are sweete, others sower or harsh, or of some other mixed taste; euerie one differing from others, verie notably either in taste, colour or forme; within euerie one of which grapes, (and yet there is a grape without stones) are contained one, two, or more kernels or stones, some of them being smal, others greater: the rootes spread far and deepe. They that keepe their Vines in the best order, doe cut them low, not suffering them to grow high, or with too many branches, whereby they grow the better, take vp the lesser roome, and bring their grapes fairer and sweeter.The kindes of Vines and Grapes.Our ordinarie Grape both white and red, which excelleth Crabs for veriuice, and is not fit for wine with vs.The white Muscadine Grape is a verie great Grape, sweete and firme, some of the bunches haue weighed sixe pound, and some of the grapes halfe an ounce.The redde Muscadine is as great as the white, and chiefly differeth in colour.The Burlet is a very great white Grape, but fitter for veriuice; then wine for the most part; yet when a hot yeare happeneth fit for it, the Grape is pleasant.The little blacke Grape that is ripe very early.The Raisin of the Sunne Grape is a very great Grape, and very great clusters, of a reddish colour when it is ripe with vs, yet in an extraordinarie hot yeare, it hath got a little blewnesse cast ouer by the best: but naturally verie blew.The Curran Grape (or the Grape of Corinth) is the least Grape of all, and beareth both few, and verie seldome with vs, but in reasonable great clusters, and of a blackish blew colour, when they are ripe with vs, and verysweete. There is another sort of them that are red or browne, and of a sower taste, nothing so sweete.The Greeke wine Grape is a blackish Grape, and very sweete.The Frontignack is a white Grape, of a verie sweete and delicate taste, as the wine declareth, that smelleth as it were of Muske.The square Grape is reported to bear a Grape not fully round, but sided, or as it were square, whereby it became so called.The Damasco Grape is a great white grape, very sweete, and is the trueVva Zibeba, that the Apothecaries should vse in theTrochisci Ciphi: and such wee haue had in former times come ouer vnto vs in great, long and round white boxes, containing halfe an hundred weight a peece.The Russet Grape is a reasonable faire grape, exceeding sweet and whitish, with a thicke skinne, crusted ouer with a shew of ash colour.The white long Grape is like vnto a Pigeons egge, or as it were pointed pendent like a Pearle.The partie-coloured Grape is a reasonable great Grape, and discoloured when it is ripe, sometimes the whole bunches, and sometimes but some of the grapes being parted whitish, and blacke halfe through, verie variably.The Rhenish wine Grape is a white Grape, and endureth the cold of winter when it commeth earely, more then the Muscadine before set downe, and is nothing so sweete.The White wine Grape is verie like vnto the Rhine Grape, the soile only and climate adding more sweetnesse vnto the one then to the other.The Claret wine Grape is altogether like the white Grape, but that it is not white, but of a reddish colour, which lying bruised vpon the skins before they are pressed, giue that Claret tincture to the wine.The Teint is a Grape of a deeper or darker colour, whose iuice is of so deepe a colour, that it serueth to colour other wine.The Bursarobe is a faire sweete white Grape of much esteeme about Paris.The Alligant is a verie sweete Grape, giuing so deep and liuely a coloured red wine, that no other whatsoeuer is comparable to it, and therefore vsually called Spaniards blood.The blew or blacke Grape of Orleans is another blacke Grape, giuing a darke coloured sweete wine much commended in those parts.The Grape without stones is also a kinde by it selfe, and groweth naturally neere Ascalon, as Brochard affirmeth, the wine whereof is redde, and of a good taste.The Virginia Vine, whereof I must needes make mention among other Vines, beareth small Grapes without any great store of iuice therein, and the stone within it bigger then in any other Grape: naturally it runneth on the ground, and beareth little.Page 565: Grapes; Ray sins; Figge Tree.1Vuæ nigræ minores.The small blacke Grape.2Vuæ cæruleæ maiores.The great blew Grape.3Vuæ Moschatellinæ.The Muscadine Grape.4Vuæ Burletenses.The Burlet Grape.5Vuæ insolatæ.The Ray sins of the sunne Grape.6Ficus.The Figge Tree.The Vse of Vines, Grapes, and other parts that come of them.The greene leaues of the Vine are cooling and binding, and therefore good to put among other herbes that make gargles and lotions for sore mouthes.And also to put into the broths and drinke of those that haue hot burning feauers, or any other inflammation.They stay (as it is held for true) womens longings, if they be either taken inwardly, or applyed outwardly.Wine is vsually taken both for drinke and medicine, and is often put into sawces, broths, cawdles, and gellies that are giuen to the sicke. As also into diuers Physicall drinkes, to be as avehiculumfor the properties of the ingredients.It is distilled likewise after diuers manners, with diuers things, for diuers & sundry waters to drinke, & for diuers purposes both inward and outward.Also distilled of it selfe, is called Spirit of wine, which serueth to dissolue,and to draw out the tincture of diuers things, and for many other purposes.The iuice or veriuice that is made of greene hard grapes, before they be ripe, is vsed of the Apothecaries to be made into a Syrupe, that is very good to coole and refresh a faint stomacke.And being made of the riper grapes is the best veriuice, farre exceeding that which is made of crabs, to be kept all the yeare, to be put both into meates and medicines.The grapes of the best sorts of Vines are pressed into wine by some in these dayes with vs, and much more as I verily beleeue in times past, as by the name of Vineyard giuen to many places in this Kingdome, especially where Abbies and Monasteries stood, may bee coniectured: but the wine of late made hath beene but small, and not durable, like that which commeth from beyond Sea, whether our vnkindly yeares, or the want of skill, or a conuenient place for a Vineyard be the cause, I cannot well tell you.Grapes of all sorts are familiarly eaten when they are ripe, of the sicke sometimes as well as the sound.The dryed grapes which we call great Raysins, and the Currans which we call small Raysins, are much vsed both for meates, broths, and sawces, in diuers manners, and this Countrey in generall aboue any other, wherein many thousands of Frailes full, Pipes, Hogs-heads, and Buts full are spent yearly, that it breedeth a wonder in them of those parts where they growe and prouide them, how we could spend so many.The Raysins of the Sunne are the best dryed grapes, next vnto the Damasco, and are very wholsome to eate fasting, both to nourish, and to helpe to loosen the belly.The dryed Lees of wine called Argoll or Tartar, is put to the vse of the Goldsmith, Dyer, and Apothecary, who doe all vse it in seuerall manners, euery one in his art.Of it the Apothecaries makeCremor Tartari, a fine medicine to bee vsed, as the Physitian can best appoint, and doth helpe to purge humours by the stoole.Thereof likewise they make a kinde of water or oyle, fit to bee vsed, to take away freckles, spots, or any such deformities of the face or skinne, and to make it smooth. It causeth likewise haire to growe more aboundantly in those places where it naturally should growe.The liquor of the Vine that runneth forth when it is cut, is commended to be good against the stone wheresoeuer it be; but that liquor that is taken from the end of the branches when they are burnt, is most effectuall to take away spots and markes, ring-wormes and tetters in any place.
Chap. VI.Vitis.The Vine.There is so great diuersities of Grapes, and so consequently of Vines that bear them, that I cannot giue you names to all that here grow with vs: for Iohn Tradescante my verie good friend, so often before remembred, hath assured me, that he hath twentie sorts growing with him, that hee neuer knew how or by what name to call them. One description therefore shall serue (as I vse to doe in such varieties) for all the rest, with the names afterwards, of as many as we can giue, and the seuerall formes, colours and proportions of the grapes.The manured Vine, in the places where it hath abiden long time, groweth to haue a great bodie, stemme or trunke, sometimes of the bignesse of a mans arme, sleeue and all, spreading branches if it bee suffered without end or measure, but vsually stored with many armes or branches, both old and new, but weake, and therefore must bee sustained; whereof the old are couered with a thin scaly rinde, which will often chap and peele off of it selfe; the youngest being of a reddish colour, smooth and firme, with a hollownesse or pith in the middle: from the ioints of the young branches, and sometimes from the bodie of the elder, breake out on euerie side broade greene leaues, cut on the edges into fiue diuisions for the most part, and besides notched or dented about: right against the leafe, and likewise at other ioynts of the branches, come forth long twining or clasping tendrels, winding themselues about any thing standeth next vnto them: at the bottome of these leaues come forth clusters of small greenish yellow bloomes or flowers, and after them the berries, growing in the same manner in clusters, but of diuers formes, colours, tastes and greatnesse. For some grapes are great, others lesse, some very small (as the Currans that the Grocers sell) some white, some red, blew, blacke, or partie-coloured, some are as it were square, others round: some the clusters are close, others open, some are sweete, others sower or harsh, or of some other mixed taste; euerie one differing from others, verie notably either in taste, colour or forme; within euerie one of which grapes, (and yet there is a grape without stones) are contained one, two, or more kernels or stones, some of them being smal, others greater: the rootes spread far and deepe. They that keepe their Vines in the best order, doe cut them low, not suffering them to grow high, or with too many branches, whereby they grow the better, take vp the lesser roome, and bring their grapes fairer and sweeter.The kindes of Vines and Grapes.Our ordinarie Grape both white and red, which excelleth Crabs for veriuice, and is not fit for wine with vs.The white Muscadine Grape is a verie great Grape, sweete and firme, some of the bunches haue weighed sixe pound, and some of the grapes halfe an ounce.The redde Muscadine is as great as the white, and chiefly differeth in colour.The Burlet is a very great white Grape, but fitter for veriuice; then wine for the most part; yet when a hot yeare happeneth fit for it, the Grape is pleasant.The little blacke Grape that is ripe very early.The Raisin of the Sunne Grape is a very great Grape, and very great clusters, of a reddish colour when it is ripe with vs, yet in an extraordinarie hot yeare, it hath got a little blewnesse cast ouer by the best: but naturally verie blew.The Curran Grape (or the Grape of Corinth) is the least Grape of all, and beareth both few, and verie seldome with vs, but in reasonable great clusters, and of a blackish blew colour, when they are ripe with vs, and verysweete. There is another sort of them that are red or browne, and of a sower taste, nothing so sweete.The Greeke wine Grape is a blackish Grape, and very sweete.The Frontignack is a white Grape, of a verie sweete and delicate taste, as the wine declareth, that smelleth as it were of Muske.The square Grape is reported to bear a Grape not fully round, but sided, or as it were square, whereby it became so called.The Damasco Grape is a great white grape, very sweete, and is the trueVva Zibeba, that the Apothecaries should vse in theTrochisci Ciphi: and such wee haue had in former times come ouer vnto vs in great, long and round white boxes, containing halfe an hundred weight a peece.The Russet Grape is a reasonable faire grape, exceeding sweet and whitish, with a thicke skinne, crusted ouer with a shew of ash colour.The white long Grape is like vnto a Pigeons egge, or as it were pointed pendent like a Pearle.The partie-coloured Grape is a reasonable great Grape, and discoloured when it is ripe, sometimes the whole bunches, and sometimes but some of the grapes being parted whitish, and blacke halfe through, verie variably.The Rhenish wine Grape is a white Grape, and endureth the cold of winter when it commeth earely, more then the Muscadine before set downe, and is nothing so sweete.The White wine Grape is verie like vnto the Rhine Grape, the soile only and climate adding more sweetnesse vnto the one then to the other.The Claret wine Grape is altogether like the white Grape, but that it is not white, but of a reddish colour, which lying bruised vpon the skins before they are pressed, giue that Claret tincture to the wine.The Teint is a Grape of a deeper or darker colour, whose iuice is of so deepe a colour, that it serueth to colour other wine.The Bursarobe is a faire sweete white Grape of much esteeme about Paris.The Alligant is a verie sweete Grape, giuing so deep and liuely a coloured red wine, that no other whatsoeuer is comparable to it, and therefore vsually called Spaniards blood.The blew or blacke Grape of Orleans is another blacke Grape, giuing a darke coloured sweete wine much commended in those parts.The Grape without stones is also a kinde by it selfe, and groweth naturally neere Ascalon, as Brochard affirmeth, the wine whereof is redde, and of a good taste.The Virginia Vine, whereof I must needes make mention among other Vines, beareth small Grapes without any great store of iuice therein, and the stone within it bigger then in any other Grape: naturally it runneth on the ground, and beareth little.Page 565: Grapes; Ray sins; Figge Tree.1Vuæ nigræ minores.The small blacke Grape.2Vuæ cæruleæ maiores.The great blew Grape.3Vuæ Moschatellinæ.The Muscadine Grape.4Vuæ Burletenses.The Burlet Grape.5Vuæ insolatæ.The Ray sins of the sunne Grape.6Ficus.The Figge Tree.The Vse of Vines, Grapes, and other parts that come of them.The greene leaues of the Vine are cooling and binding, and therefore good to put among other herbes that make gargles and lotions for sore mouthes.And also to put into the broths and drinke of those that haue hot burning feauers, or any other inflammation.They stay (as it is held for true) womens longings, if they be either taken inwardly, or applyed outwardly.Wine is vsually taken both for drinke and medicine, and is often put into sawces, broths, cawdles, and gellies that are giuen to the sicke. As also into diuers Physicall drinkes, to be as avehiculumfor the properties of the ingredients.It is distilled likewise after diuers manners, with diuers things, for diuers & sundry waters to drinke, & for diuers purposes both inward and outward.Also distilled of it selfe, is called Spirit of wine, which serueth to dissolue,and to draw out the tincture of diuers things, and for many other purposes.The iuice or veriuice that is made of greene hard grapes, before they be ripe, is vsed of the Apothecaries to be made into a Syrupe, that is very good to coole and refresh a faint stomacke.And being made of the riper grapes is the best veriuice, farre exceeding that which is made of crabs, to be kept all the yeare, to be put both into meates and medicines.The grapes of the best sorts of Vines are pressed into wine by some in these dayes with vs, and much more as I verily beleeue in times past, as by the name of Vineyard giuen to many places in this Kingdome, especially where Abbies and Monasteries stood, may bee coniectured: but the wine of late made hath beene but small, and not durable, like that which commeth from beyond Sea, whether our vnkindly yeares, or the want of skill, or a conuenient place for a Vineyard be the cause, I cannot well tell you.Grapes of all sorts are familiarly eaten when they are ripe, of the sicke sometimes as well as the sound.The dryed grapes which we call great Raysins, and the Currans which we call small Raysins, are much vsed both for meates, broths, and sawces, in diuers manners, and this Countrey in generall aboue any other, wherein many thousands of Frailes full, Pipes, Hogs-heads, and Buts full are spent yearly, that it breedeth a wonder in them of those parts where they growe and prouide them, how we could spend so many.The Raysins of the Sunne are the best dryed grapes, next vnto the Damasco, and are very wholsome to eate fasting, both to nourish, and to helpe to loosen the belly.The dryed Lees of wine called Argoll or Tartar, is put to the vse of the Goldsmith, Dyer, and Apothecary, who doe all vse it in seuerall manners, euery one in his art.Of it the Apothecaries makeCremor Tartari, a fine medicine to bee vsed, as the Physitian can best appoint, and doth helpe to purge humours by the stoole.Thereof likewise they make a kinde of water or oyle, fit to bee vsed, to take away freckles, spots, or any such deformities of the face or skinne, and to make it smooth. It causeth likewise haire to growe more aboundantly in those places where it naturally should growe.The liquor of the Vine that runneth forth when it is cut, is commended to be good against the stone wheresoeuer it be; but that liquor that is taken from the end of the branches when they are burnt, is most effectuall to take away spots and markes, ring-wormes and tetters in any place.
There is so great diuersities of Grapes, and so consequently of Vines that bear them, that I cannot giue you names to all that here grow with vs: for Iohn Tradescante my verie good friend, so often before remembred, hath assured me, that he hath twentie sorts growing with him, that hee neuer knew how or by what name to call them. One description therefore shall serue (as I vse to doe in such varieties) for all the rest, with the names afterwards, of as many as we can giue, and the seuerall formes, colours and proportions of the grapes.
The manured Vine, in the places where it hath abiden long time, groweth to haue a great bodie, stemme or trunke, sometimes of the bignesse of a mans arme, sleeue and all, spreading branches if it bee suffered without end or measure, but vsually stored with many armes or branches, both old and new, but weake, and therefore must bee sustained; whereof the old are couered with a thin scaly rinde, which will often chap and peele off of it selfe; the youngest being of a reddish colour, smooth and firme, with a hollownesse or pith in the middle: from the ioints of the young branches, and sometimes from the bodie of the elder, breake out on euerie side broade greene leaues, cut on the edges into fiue diuisions for the most part, and besides notched or dented about: right against the leafe, and likewise at other ioynts of the branches, come forth long twining or clasping tendrels, winding themselues about any thing standeth next vnto them: at the bottome of these leaues come forth clusters of small greenish yellow bloomes or flowers, and after them the berries, growing in the same manner in clusters, but of diuers formes, colours, tastes and greatnesse. For some grapes are great, others lesse, some very small (as the Currans that the Grocers sell) some white, some red, blew, blacke, or partie-coloured, some are as it were square, others round: some the clusters are close, others open, some are sweete, others sower or harsh, or of some other mixed taste; euerie one differing from others, verie notably either in taste, colour or forme; within euerie one of which grapes, (and yet there is a grape without stones) are contained one, two, or more kernels or stones, some of them being smal, others greater: the rootes spread far and deepe. They that keepe their Vines in the best order, doe cut them low, not suffering them to grow high, or with too many branches, whereby they grow the better, take vp the lesser roome, and bring their grapes fairer and sweeter.
The kindes of Vines and Grapes.Our ordinarie Grape both white and red, which excelleth Crabs for veriuice, and is not fit for wine with vs.The white Muscadine Grape is a verie great Grape, sweete and firme, some of the bunches haue weighed sixe pound, and some of the grapes halfe an ounce.The redde Muscadine is as great as the white, and chiefly differeth in colour.The Burlet is a very great white Grape, but fitter for veriuice; then wine for the most part; yet when a hot yeare happeneth fit for it, the Grape is pleasant.The little blacke Grape that is ripe very early.The Raisin of the Sunne Grape is a very great Grape, and very great clusters, of a reddish colour when it is ripe with vs, yet in an extraordinarie hot yeare, it hath got a little blewnesse cast ouer by the best: but naturally verie blew.The Curran Grape (or the Grape of Corinth) is the least Grape of all, and beareth both few, and verie seldome with vs, but in reasonable great clusters, and of a blackish blew colour, when they are ripe with vs, and verysweete. There is another sort of them that are red or browne, and of a sower taste, nothing so sweete.The Greeke wine Grape is a blackish Grape, and very sweete.The Frontignack is a white Grape, of a verie sweete and delicate taste, as the wine declareth, that smelleth as it were of Muske.The square Grape is reported to bear a Grape not fully round, but sided, or as it were square, whereby it became so called.The Damasco Grape is a great white grape, very sweete, and is the trueVva Zibeba, that the Apothecaries should vse in theTrochisci Ciphi: and such wee haue had in former times come ouer vnto vs in great, long and round white boxes, containing halfe an hundred weight a peece.The Russet Grape is a reasonable faire grape, exceeding sweet and whitish, with a thicke skinne, crusted ouer with a shew of ash colour.The white long Grape is like vnto a Pigeons egge, or as it were pointed pendent like a Pearle.The partie-coloured Grape is a reasonable great Grape, and discoloured when it is ripe, sometimes the whole bunches, and sometimes but some of the grapes being parted whitish, and blacke halfe through, verie variably.The Rhenish wine Grape is a white Grape, and endureth the cold of winter when it commeth earely, more then the Muscadine before set downe, and is nothing so sweete.The White wine Grape is verie like vnto the Rhine Grape, the soile only and climate adding more sweetnesse vnto the one then to the other.The Claret wine Grape is altogether like the white Grape, but that it is not white, but of a reddish colour, which lying bruised vpon the skins before they are pressed, giue that Claret tincture to the wine.The Teint is a Grape of a deeper or darker colour, whose iuice is of so deepe a colour, that it serueth to colour other wine.The Bursarobe is a faire sweete white Grape of much esteeme about Paris.The Alligant is a verie sweete Grape, giuing so deep and liuely a coloured red wine, that no other whatsoeuer is comparable to it, and therefore vsually called Spaniards blood.The blew or blacke Grape of Orleans is another blacke Grape, giuing a darke coloured sweete wine much commended in those parts.The Grape without stones is also a kinde by it selfe, and groweth naturally neere Ascalon, as Brochard affirmeth, the wine whereof is redde, and of a good taste.The Virginia Vine, whereof I must needes make mention among other Vines, beareth small Grapes without any great store of iuice therein, and the stone within it bigger then in any other Grape: naturally it runneth on the ground, and beareth little.
Our ordinarie Grape both white and red, which excelleth Crabs for veriuice, and is not fit for wine with vs.
The white Muscadine Grape is a verie great Grape, sweete and firme, some of the bunches haue weighed sixe pound, and some of the grapes halfe an ounce.
The redde Muscadine is as great as the white, and chiefly differeth in colour.
The Burlet is a very great white Grape, but fitter for veriuice; then wine for the most part; yet when a hot yeare happeneth fit for it, the Grape is pleasant.
The little blacke Grape that is ripe very early.
The Raisin of the Sunne Grape is a very great Grape, and very great clusters, of a reddish colour when it is ripe with vs, yet in an extraordinarie hot yeare, it hath got a little blewnesse cast ouer by the best: but naturally verie blew.
The Curran Grape (or the Grape of Corinth) is the least Grape of all, and beareth both few, and verie seldome with vs, but in reasonable great clusters, and of a blackish blew colour, when they are ripe with vs, and verysweete. There is another sort of them that are red or browne, and of a sower taste, nothing so sweete.
The Greeke wine Grape is a blackish Grape, and very sweete.
The Frontignack is a white Grape, of a verie sweete and delicate taste, as the wine declareth, that smelleth as it were of Muske.
The square Grape is reported to bear a Grape not fully round, but sided, or as it were square, whereby it became so called.
The Damasco Grape is a great white grape, very sweete, and is the trueVva Zibeba, that the Apothecaries should vse in theTrochisci Ciphi: and such wee haue had in former times come ouer vnto vs in great, long and round white boxes, containing halfe an hundred weight a peece.
The Russet Grape is a reasonable faire grape, exceeding sweet and whitish, with a thicke skinne, crusted ouer with a shew of ash colour.
The white long Grape is like vnto a Pigeons egge, or as it were pointed pendent like a Pearle.
The partie-coloured Grape is a reasonable great Grape, and discoloured when it is ripe, sometimes the whole bunches, and sometimes but some of the grapes being parted whitish, and blacke halfe through, verie variably.
The Rhenish wine Grape is a white Grape, and endureth the cold of winter when it commeth earely, more then the Muscadine before set downe, and is nothing so sweete.
The White wine Grape is verie like vnto the Rhine Grape, the soile only and climate adding more sweetnesse vnto the one then to the other.
The Claret wine Grape is altogether like the white Grape, but that it is not white, but of a reddish colour, which lying bruised vpon the skins before they are pressed, giue that Claret tincture to the wine.
The Teint is a Grape of a deeper or darker colour, whose iuice is of so deepe a colour, that it serueth to colour other wine.
The Bursarobe is a faire sweete white Grape of much esteeme about Paris.
The Alligant is a verie sweete Grape, giuing so deep and liuely a coloured red wine, that no other whatsoeuer is comparable to it, and therefore vsually called Spaniards blood.
The blew or blacke Grape of Orleans is another blacke Grape, giuing a darke coloured sweete wine much commended in those parts.
The Grape without stones is also a kinde by it selfe, and groweth naturally neere Ascalon, as Brochard affirmeth, the wine whereof is redde, and of a good taste.
The Virginia Vine, whereof I must needes make mention among other Vines, beareth small Grapes without any great store of iuice therein, and the stone within it bigger then in any other Grape: naturally it runneth on the ground, and beareth little.
Page 565: Grapes; Ray sins; Figge Tree.1Vuæ nigræ minores.The small blacke Grape.2Vuæ cæruleæ maiores.The great blew Grape.3Vuæ Moschatellinæ.The Muscadine Grape.4Vuæ Burletenses.The Burlet Grape.5Vuæ insolatæ.The Ray sins of the sunne Grape.6Ficus.The Figge Tree.
The Vse of Vines, Grapes, and other parts that come of them.The greene leaues of the Vine are cooling and binding, and therefore good to put among other herbes that make gargles and lotions for sore mouthes.And also to put into the broths and drinke of those that haue hot burning feauers, or any other inflammation.They stay (as it is held for true) womens longings, if they be either taken inwardly, or applyed outwardly.Wine is vsually taken both for drinke and medicine, and is often put into sawces, broths, cawdles, and gellies that are giuen to the sicke. As also into diuers Physicall drinkes, to be as avehiculumfor the properties of the ingredients.It is distilled likewise after diuers manners, with diuers things, for diuers & sundry waters to drinke, & for diuers purposes both inward and outward.Also distilled of it selfe, is called Spirit of wine, which serueth to dissolue,and to draw out the tincture of diuers things, and for many other purposes.The iuice or veriuice that is made of greene hard grapes, before they be ripe, is vsed of the Apothecaries to be made into a Syrupe, that is very good to coole and refresh a faint stomacke.And being made of the riper grapes is the best veriuice, farre exceeding that which is made of crabs, to be kept all the yeare, to be put both into meates and medicines.The grapes of the best sorts of Vines are pressed into wine by some in these dayes with vs, and much more as I verily beleeue in times past, as by the name of Vineyard giuen to many places in this Kingdome, especially where Abbies and Monasteries stood, may bee coniectured: but the wine of late made hath beene but small, and not durable, like that which commeth from beyond Sea, whether our vnkindly yeares, or the want of skill, or a conuenient place for a Vineyard be the cause, I cannot well tell you.Grapes of all sorts are familiarly eaten when they are ripe, of the sicke sometimes as well as the sound.The dryed grapes which we call great Raysins, and the Currans which we call small Raysins, are much vsed both for meates, broths, and sawces, in diuers manners, and this Countrey in generall aboue any other, wherein many thousands of Frailes full, Pipes, Hogs-heads, and Buts full are spent yearly, that it breedeth a wonder in them of those parts where they growe and prouide them, how we could spend so many.The Raysins of the Sunne are the best dryed grapes, next vnto the Damasco, and are very wholsome to eate fasting, both to nourish, and to helpe to loosen the belly.The dryed Lees of wine called Argoll or Tartar, is put to the vse of the Goldsmith, Dyer, and Apothecary, who doe all vse it in seuerall manners, euery one in his art.Of it the Apothecaries makeCremor Tartari, a fine medicine to bee vsed, as the Physitian can best appoint, and doth helpe to purge humours by the stoole.Thereof likewise they make a kinde of water or oyle, fit to bee vsed, to take away freckles, spots, or any such deformities of the face or skinne, and to make it smooth. It causeth likewise haire to growe more aboundantly in those places where it naturally should growe.The liquor of the Vine that runneth forth when it is cut, is commended to be good against the stone wheresoeuer it be; but that liquor that is taken from the end of the branches when they are burnt, is most effectuall to take away spots and markes, ring-wormes and tetters in any place.
The greene leaues of the Vine are cooling and binding, and therefore good to put among other herbes that make gargles and lotions for sore mouthes.
And also to put into the broths and drinke of those that haue hot burning feauers, or any other inflammation.
They stay (as it is held for true) womens longings, if they be either taken inwardly, or applyed outwardly.
Wine is vsually taken both for drinke and medicine, and is often put into sawces, broths, cawdles, and gellies that are giuen to the sicke. As also into diuers Physicall drinkes, to be as avehiculumfor the properties of the ingredients.
It is distilled likewise after diuers manners, with diuers things, for diuers & sundry waters to drinke, & for diuers purposes both inward and outward.
Also distilled of it selfe, is called Spirit of wine, which serueth to dissolue,and to draw out the tincture of diuers things, and for many other purposes.
The iuice or veriuice that is made of greene hard grapes, before they be ripe, is vsed of the Apothecaries to be made into a Syrupe, that is very good to coole and refresh a faint stomacke.
And being made of the riper grapes is the best veriuice, farre exceeding that which is made of crabs, to be kept all the yeare, to be put both into meates and medicines.
The grapes of the best sorts of Vines are pressed into wine by some in these dayes with vs, and much more as I verily beleeue in times past, as by the name of Vineyard giuen to many places in this Kingdome, especially where Abbies and Monasteries stood, may bee coniectured: but the wine of late made hath beene but small, and not durable, like that which commeth from beyond Sea, whether our vnkindly yeares, or the want of skill, or a conuenient place for a Vineyard be the cause, I cannot well tell you.
Grapes of all sorts are familiarly eaten when they are ripe, of the sicke sometimes as well as the sound.
The dryed grapes which we call great Raysins, and the Currans which we call small Raysins, are much vsed both for meates, broths, and sawces, in diuers manners, and this Countrey in generall aboue any other, wherein many thousands of Frailes full, Pipes, Hogs-heads, and Buts full are spent yearly, that it breedeth a wonder in them of those parts where they growe and prouide them, how we could spend so many.
The Raysins of the Sunne are the best dryed grapes, next vnto the Damasco, and are very wholsome to eate fasting, both to nourish, and to helpe to loosen the belly.
The dryed Lees of wine called Argoll or Tartar, is put to the vse of the Goldsmith, Dyer, and Apothecary, who doe all vse it in seuerall manners, euery one in his art.
Of it the Apothecaries makeCremor Tartari, a fine medicine to bee vsed, as the Physitian can best appoint, and doth helpe to purge humours by the stoole.
Thereof likewise they make a kinde of water or oyle, fit to bee vsed, to take away freckles, spots, or any such deformities of the face or skinne, and to make it smooth. It causeth likewise haire to growe more aboundantly in those places where it naturally should growe.
The liquor of the Vine that runneth forth when it is cut, is commended to be good against the stone wheresoeuer it be; but that liquor that is taken from the end of the branches when they are burnt, is most effectuall to take away spots and markes, ring-wormes and tetters in any place.