This is a page to be proofread from Salmon's Botanologia, 1710.
or Broath of. III. The Italians Made it of Parched Barly, without any moiftning, ground small-, to xx. founds of which they added Millet-feed in Pouder iij. founds: Coriander-ieed, Lin-feed, beaten of each j. pound, Salt ij. ounces and a half, and then mixt 'them all together. IV. Galen Commends it to be Made of Frefh Barly not full out rise or hardned, and before the Beard was white, or quite dry, and then indifferently parched, and reduced to Flower, adding nothing else to it. .Many Nations used this Polenta instead of Bread-, and the Cypriots tho1 they had Wheat growing with them, yet mostly eat this. It drys and affringes more than Barly it ielfj binding the Belly and stopping fluxes, being drunk with Alicant, or red Wine: drunk with Water, it quenches thirff, and allays Inflamations of the Throat or Lungs. It was often eaten mixed with new Wine, or boiled up with Wine, and so eaten, as every one liked beif.
XVII. Maza. This is only Polenta, or the Flower of Parched Barly , moiftned with some kind of Liquor, as every one liked belt: some with Water, fome with Water and Oil Olive, fome with sweet Wine, fome with Wine and Oil, and some mixed it with Honey, as Hefychius, Hippocrates and Galen declare: but Galen lays that Maza, is hard of Digestion, and generates Wind: if it is well moiftned with Water, sweet Wine, or Oil, and Honey also is added to it, it the fooner paiTes off.
XVIII. Ptifana. The Ancients made it of feve-veral sorts of Grain, not of Barly only, but of Wheat, Rice, Oats, Ρ ease, Lentils. But Ft if an, simply confidered, is always understood to be made of Husked Barly only. Hippocrates his way of making of it is thus, Take the best Barly, steep it in Water four Hours or more, then put it into a courfe Bag, and beat it with a Mallet or wooden Pestle till the Husks come off which take away by wafting, dry it in the Sun, and keep it for use. lake of this hulled Barly what you please, and boile it in a sufficient quantity of Water till it breaks, and that the liquor is thick tike Cream: this liquor is the Ptifan, which ought to be moderately liquid. This has ho Aftriction, nor troubles the Stomach or Bowels, nor fwells or fills them with Wind, for the Windy part is vanished by boiling : it clogs not the Brett or Stomach, but by its Lubricity it easily digests and paiTes off, and quenches Thirft by its moiftning quality -, and for these properties fake, it is profitable both for fick and well: Thus Hippocrates and Galen. But Dioscorides further adds, τ hat this Ft fan by reason of its being boiled, yields more nourishment than Polenta, is good against Exulcerations, and to help thehoarfness and Roughness of the Throat. This was the Ptifan of the Ancients: but the Phisicians in our Times make it thus, Take buled Barly, commonly called French Barly-, boil it in Water till it be soft or broken, then beat it in a Mortar, and strain it, to which add blanched Almonds, Melon and Citrul Seeds, beaten to a Pulp, and then mixt together. This is their ufual Ptifan, or Barly Milk. Ptifan Drink is thus made, Take hulled Barley, boil it in a first Water, and the η in a second Water, but something less than in the former Recipe, strain away the Water from the Barly, and to iij. quarts of this Water, add Raifins of the Sun ficned iv. ounces, Blew Currants ij. ounces, Liquorice Bruised]. ounce, sweet Fennelfeeds iij. drams, Coriander feeds j. dram and half, Maiden Hair a handful-, boil again a quarter of an Hour, or better, then strain out for ordinary Drink. It is good against Coughs, Colds, Hoarsness, ihortness of Breath, difficulty of Breathing, obstrucFions of the Lungs, costiveness of the Bowells, and also lor weak and Cofumptive Bodies.
XIX. The left. It is the Superficial Faxulency of the Drink, railed therefrom in Working ·, and Tefi begets left, haftning on and more speedily perfecting the Fermentation of the Liquor, which is a separating of the Flowery or Mealy Particles of the Malt from the Wort, and the stirring up an innate and latent Acid into act, to give the Drink a pleasant sort of briskness or Quickness, enlivening it with a Subtil and kind of Vinous Spirit. This Teft by Distillation yields a Vinous Spirit, of equal Virtues with the Spirit of Wine: and Bakers use Ale Teft instead of Leaven, to i|ake their Bread light, which would otherwise be ill: but Physically it is chiefly of External use. Being immediately applv'd in Burns and Scalds, it presently takes out the Fire, and eases the fmarting Pain, making the affecF more easy and yielding to other Medicaments. Applv'd to Phlegmons, and other like Tumors, it helps to discusses and resolve them, unlefs they be Apoffemated, and then it haftens the fuppuration of the Apofnrri or Tumor, and alleviates tke pain. Being boiled to a Salve or Emplastick body, and apply'd, it strengthens a weak Back, and weak Joints, eases Pain in those or other partSj and is difcufiive and resolutive.
XX. The Faces or bottoms of the Barels, called by some, Emptyings. They yield a Spirit by di(filiation like the Yeft, which may be rellified to the like degree of Subtilty and purity-, and may ferve for all the same intentions the other will ferve for, whether Chymical or Pharmaceutical: And the Faces or Bottoms themselves are good to be outwardly applyed in all the lame Cases, and to all the same Diseases for which we have prescribed the Teji in the former Section to be applyed. But this i's not so good for the Fermentation of Worts, as Teft is, because it will scarcely work at all and if it does it is lb meanly and weakly tharit makes rather a Flat and Infipid or dead Kind of Liquor, than any thing which has briskness and Life: But it may be renewed, by adding a little fower Leaven to it, dijjolved in a little of strong or sweet Wort, mixing them well together, ad digest ing them in a warm place, for some little time.
XXI. The Balsam. It is made of strong Ale, by gently boiling it so long till it becomes thick like Chio Turpentine., and will fpread on Leather like a Salve, or soft Cerote. This being apply'd warm to the Neck or Throat troubled with the Kings Evil, or Kernels, or other hard Swellings, gives much ease and either discusses or refolves them: it is good to resolve contracted Sinews and Tendons, comfort and strengthen weak Nerves and Joints, and is an excellent thing for weakness and pain in the Back, and to apply it to any part or Member which is hurt by fpraining, falls, blows, or other the like Accidents.
XXII. The Meal or Flower. The Ancients of old, made of it Bread, 2. Kings 4. 42. John 6. c, and 13. They made also Cakes of it, Judges 7. 13. Ezek. 4. 12. And so they have done almost in all Nations, and in most parts of this King-dome, within these three or fourfcore years last pait^ they made also of it a kind of boiled Bread or Puddings-, ana fried Bread or Pancakes-, but now in our days Wheat being so plentiful with us, Barly is wholly difufed, unlefs amongft the pooreft of the People. The Turks at this day make a kind of Drink of the Meal or Flower which they call Chauffet: Thus, they take the Meal or Flower which they make into Paste, and boil it in a great Caldron; after which it is made into small balls: these balls being cast into the Water, it will presently boile up of it self, and grow hot, without the help of any Firey and become by working a kind of thick Drink. It is of a whitish Color^ thick, of a good nourishment,