¶
A
Booke
of
Secrets
,
shewing
diuers
waies
to
make
and
prepare
all
sorts
of
Inke
and
colours
.
And
first
to
make
Inke
in
diuers
maners
.
IT
is
first
to
bee
vnderstood
that
if
you
wil
make
a
great
quantitie
of
Inke
together
,
you
must
encrease
the
waight
,
and
measure
,
according
to
the
proportion
you
meane
to
make
,
as
for
example
,
if
you
will
make
ten
quarts
of
Inke
,
then
take
foure
quarts
of
water
,
and
sixe
quarts
of
vineger
and
wine
,
that
is
,
three
of
each
sort
,
which
together
with
the
water
make
ten
quarts
,
and
so
must
you
doe
with
other
quantities
,
either
more
or
lesse
.
The
like
must
you
doe
in
the
waight
of
your
other
stuffe
that
belongeth
therevnto
,
as
for
a
pint
of
water
,
sixe
ounces
of
gaule
,
foure
ounces
of
victriall
,
and
foure
ounces
of
gum
,
and
if
you
take
foure
quarts
of
water
(
which
is
eight
pints
)
if
you
giue
to
euery
pint
his
proportion
,
then
multiplying
eight
by
sixe
they
make
fortie
eight
,
so
many
ounces
of
gaule
must
you
put
to
ten
quarts
,
mixed
as
afore
said
with
wine
,
vineger
,
&
water
,
and
of
victrial
and
gum
,
of
each
xxxii
ounces
,
according
to
the
first
proportion
,
and
so
must
you
obserue
your
quantities
,
of
waight
and
measure
in
each
proportion
,
as
you
are
minded
to
encrease
the
same
,
as
in
this
treatise
you
shal
read
.
To
make
Inke
to
write
vpon
paper
.
Take
halfe
a
pint
of
water
,
a
pint
wanting
a
quarter
of
wine
,
and
as
much
vineger
,
which
being
mixed
together
make
a
quart
&
a
quarter
of
a
pint
more
,
then
take
six
ounces
of
gauls
beaten
into
small
pouder
,
and
sifted
through
a
siue
,
put
this
pouder
into
a
pot
by
it selfe
,
and
poure
halfe
the
water
,
wine
,
and
vineger
into
it
,
take
likewise
foure
ounces
of
victriall
,
and
beat
it
into
pouder
,
and
put
it
also
in
a
pot
by
it selfe
,
whereinto
put
a
quarter
of
the
wine
,
water
,
&
vineger
that
remaineth
,
and
to
the
other
quarter
,
put
foure
ounces
of
gum
Arabike
beaten
to
pouder
,
that
done
,
couer
the
three
pots
close
,
and
let
them
stand
three
or
foure
daies
together
,
stirring
them
euery
day
three
or
foure
times
,
on
the
first
day
set
the
pot
with
gaules
on
the
fire
,
and
when
it
begins
to
seeth
,
stir
it
about
till
it
be
throughly
warme
,
then
straine
it
through
a
cloath
into
another
pot
,
and
mixe
it
with
the
other
two
pots
,
stirring
them
well
together
,
and
being
couered
,
then
let
it
stand
three
daies
,
till
thou
meanest
to
vse
it
,
on
the
fourth
day
,
when
it
is
setled
,
poure
it
out
,
and
it
wil
be
good
inke
.
If
there
remaine
any
dregs
behind
,
poure
some
raine
water
(
that
hath
stand
long
in
a
tubor
vessell
into
it
,
for
the
older
the
water
is
,
the
better
it
is
,
and
keepe
that
vntill
you
make
more
inke
,
so
it
is
better
than
clean
water
.
To
make
Inke
for
parchment
.
Make
it
in
all
points
like
to
the
inke
aforesaid
,
only
take
a
pint
of
water
,
&
of
vineger
and
wine
a
pint
more
,
that
is
,
of
each
halfe
a
pint
.
Another
sort
of
Inke
.
Take
a
quart
of
cleare
water
,
and
put
it
in
a
glasse
,
put
into
it
thirteene
ounces
beaten
victriall
,
let
it
stand
three
daies
,
and
stir
it
three
or
foure
times
euery
day
,
then
take
thirteene
ounces
of
beaten
gaules
,
and
put
them
into
a
new
earthen
pot
,
that
is
wel
leaded
,
poure
into
them
a
quart
of
cleane
water
,
that
done
,
set
it
on
the
fire
,
and
let
it
seeth
till
it
consumeth
about
a
singer
deepe
,
but
suffer
it
not
to
seeth
so
fast
that
it
seeth
ouer
the
pots
brim
,
then
strain
it
through
a
wollen
cloath
,
into
another
pot
,
that
is
leaded
,
poure
into
the
cloath
a
cup
full
of
good
vineger
,
and
strain
it
though
likewise
,
that
done
,
if
there
remaineth
any
thing
in
the
cloath
,
cast
it
away
,
then
put
into
the
matter
,
foure
or
fiue
ounces
of
beaten
gum
and
stir
them
well
together
,
then
againe
straine
them
through
a
cleane
wollen
cloath
,
and
poure
into
it
a
cup
full
of
good
vineger
,
and
straine
it
through
the
cloath
,
and
let
it
stand
till
it
be
coole
,
then
put
it
into
a
straight-necked
glasse
,
stop
both
the
glasses
well
,
till
you
haue
occasion
to
vse
them
,
then
take
of
each
water
a
little
quantitie
,
and
mix
them
together
,
so
haue
you
good
inke
.
Another
of
the
same
sort
,
but
easie
to
make
.
Take
the
beaten
gauls
,
and
put
them
in
the
water
doe
the
like
with
the
victriall
in
a
pot
by
it self
let
those
two
waters
stand
,
and
when
you
haue
cause
to
vse
inke
,
poure
out
of
each
pot
a
like
quantitie
,
and
it
will
be
blacke
,
then
put
into
it
a
little
beaten
gum
,
&
it
will
bee
good
inke
.
Another
.
Take
a
quart
of
strong
wine
,
put
it
into
a
new
pot
,
and
set
it
on
a
soft
fire
till
it
be
hote
,
but
let
it
not
seeth
,
then
put
into
it
foure
ounces
of
gauls
,
two
ounces
and
a
halfe
of
gum
Arabike
,
and
two
ounces
of
victriall
,
al
beaten
into
smal
pouder
,
and
sifted
through
a
siue
,
stirre
it
with
a
wooden
sticke
,
and
it
will
be
good
inke
.
Another
.
Take
an
ounce
of
beaten
gaule
,
three
or
four
ounces
of
gum
Arabicke
,
put
them
together
in
a
pot
with
raine
water
,
and
when
the
gum
is
almost
consumed
,
strain
it
through
a
cloath
,
and
put
into
it
almost
halfe
a
cup
of
victriall
beaten
to
pouder
.
Another
.
Take
a
pint
of
beere
,
put
into
it
an
ounce
of
gaules
beaten
to
pouder
,
let
it
seeth
till
it
seeme
somewhat
red
,
then
put
to
it
three
quarters
of
an
ounce
of
greene
victriall
,
in
small
pouder
,
and
let
it
seeth
againe
,
when
you
take
it
off
the
fire
,
cast
into
it
three
quarters
of
an
ounce
of
gum
,
and
a
small
peece
of
alum
,
both
in
pouder
,
and
stir
them
all
together
till
it
be
cold
.
Another
.
Take
two
handfull
of
gauls
,
cut
each
gaule
either
into
three
or
four
peeces
,
poure
into
them
a
pint
of
beere
or
wine
,
(
which
you
wil
)
then
let
it
stand
eight
houres
,
straine
it
from
the
gaules
,
and
put
victriall
therein
,
and
to
the
victriall
a
third
part
of
gum
,
set
it
on
the
fire
to
warm
,
but
let
it
not
seeth
,
and
it
will
bee
good
inke
:
and
of
those
gaules
you
may
make
inke
foure
or
fiue
times
more
.
To
make
inke
vpon
a
suddaine
,
to
serue
in
an
extremitie
.
Take
a
wax
candle
,
and
light
it
,
hold
it
vnder
a
cleane
bason
or
a
candelsticke
,
till
the
smoke
of
the
candle
hangeth
theron
,
then
put
a
little
warme
gum
water
into
it
,
which
tempered
together
will
be
good
inke
.
To
keepe
Inke
that
it
sinketh
not
into
the
paper
neither
that
it
come
not
off
,
and
that
moths
nor
mise
hurt
not
the
paper
.
Take
the
shels
of
hazell
nuts
,
and
put
them
into
the
inke
,
and
it
will
not
sinke
through
the
paper
.
And
that
it
may
not
come
off
,
put
a
little
salt
into
it
.
To
keepe
that
neither
Mise
nor
eat
or
fret
the
paper
,
put
a
little
wormewood
water
into
the
inke
.
To
write
without
inke
,
that
it
may
not
be
seen
,
vnlesse
the
paper
be
wet
with
water
.
Take
pouder
of
victriall
,
and
put
it
into
a
cleane
inkehorne
,
put
a
little
cleane
water
to
it
,
when
the
victriall
is
dissolued
,
write
with
it
either
vpon
paper
or
parchment
,
and
let
it
drie
,
and
it
cannot
bee
read
:
when
you
will
read
it
,
take
halfe
a
pint
of
water
,
and
put
thereto
an
ounce
of
pouder
of
gaules
,
mix
them
well
together
,
then
straine
them
through
a
linnen
cloath
into
a
cleane
pot
,
then
draw
the
paper
through
the
water
,
and
the
writing
will
be
clacke
,
as
if
it
had
ben
written
with
inke
.
To
take
Inke
out
of
paper
or
parchment
.
Take
Colofoniam
,
which
is
called
pix
graecum
,
beat
it
small
,
and
cast
it
on
the
paper
that
is
written
,
then
wet
a
cloath
,
and
lay
it
on
the
Colofoniam
,
vpon
the
cloath
lay
some
fresh
horse
dung
,
&
vpon
that
set
a
smooth
tile
stone
,
then
if
it
be
in
winter
let
it
stand
a
whole
night
,
but
if
it
bee
summer
,
let
it
stand
but
from
morning
till
nine
of
the
clocke
.
Otherwise
.
Take
Salarmoniacke
,
and
alum
,
still
it
in
a
limbeck
,
and
with
this
water
wet
the
writing
and
it
will
goe
out
.
Of
red
colour
,
and
first
of
Brasill
.
You
must
take
care
when
you
seeth
Brasill
,
that
you
do
it
when
the
element
is
clear
,
without
clouds
raine
,
or
wind
,
otherwise
it
will
not
be
good
you
must
make
it
thus
:
Take
quicklime
poure
raine
water
vpon
it
,
let
it
stand
all
night
,
in
the
morning
poure
the
water
softly
from
the
lime
,
or
straine
it
through
a
cloath
,
&
for
a
quart
of
water
,
take
an
ounce
of
Brasill
,
let
it
seeth
till
it
be
halfe
consumed
,
then
put
into
it
one
ounce
of
beaten
alum
,
one
ounce
of
gum
Arabike
,
two
ounces
of
gum
of
a
Cheritree
,
or
else
two
ounces
of
cleane
glue
,
straine
it
from
the
wood
:
you
may
likewise
put
into
it
some
chalke
beaten
to
pouder
.
To
seeth
Brasill
another
way
.
To
an
ounce
of
Brasill
,
take
the
third
part
of
a
quart
of
beere
,
wine
,
or
vineger
,
put
it
in
a
new
pot
▪
let
it
stand
a
night
,
in
the
morning
set
it
on
the
fire
,
and
let
it
seeth
till
it
be
halfe
consumed
,
then
for
euery
ounce
of
Brasill
,
take
two
penny
worth
of
alum
,
beaten
to
pouder
,
and
as
much
beaten
gum
Arabike
,
stir
them
wel
together
,
and
let
them
seeth
againe
,
but
if
you
desire
to
haue
it
somewhat
darke
,
then
scrape
a
little
chalke
into
it
:
when
it
seetheth
,
let
it
not
seeth
ouer
the
pot
,
and
being
cold
,
strain
it
through
a
cloath
,
and
put
it
into
a
glasse
well
stopped
.
Another
red
colour
.
Mingle
salt
and
honny
together
in
a
bason
,
let
it
stand
eight
daies
,
then
seeth
it
,
and
it
will
be
a
red
colour
.
Purple
colour
.
Take
two
pound
of
blew
Heidleber
,
two
ounces
of
alum
,
one
ounce
of
ashes
of
copper
,
which
you
may
haue
at
the
brasiars
,
a
pint
of
water
,
put
them
into
a
ketle
,
let
it
seeth
till
it
consume
two
fingers
deepe
,
when
it
is
cold
,
straine
it
through
a
clout
,
in
a
cleane
glasse
or
pot
,
let
it
stand
a
while
,
then
straine
it
into
another
pot
,
and
let
it
stand
till
it
be
thicke
enough
.
To
make
Rosin
.
Take
strong
vineger
,
or
wine
,
and
put
pouder
of
alum
therin
,
when
the
alum
is
dissolued
,
then
make
a
strong
and
thicke
lee
with
quicke-lime
,
and
take
foure
times
as
much
Brasill
as
your
alum
waieth
,
put
it
in
a
clout
,
and
hang
it
in
the
lee
,
and
let
it
stand
a
day
&
a
night
,
then
straine
it
,
and
hang
the
Brasill
again
in
the
lee
,
and
let
it
stand
as
long
as
it
did
the
first
time
,
which
doe
in
like
manner
three
or
foure
times
,
when
you
haue
done
so
▪
let
it
stand
and
drie
,
and
it
is
perfect
.
Another
Rosin
.
Take
two
parts
red
lead
,
one
part
white
lead
,
and
mingle
them
together
,
or
take
Auripigmentum
and
red
lead
,
of
each
a
like
quantitie
,
and
mingle
them
together
.
Fire
colour
.
Take
sout
of
a
chimney
,
and
a
little
alum
,
let
them
boile
,
then
take
gineper
,
granded
with
water
,
and
temper
it
together
,
with
alum
and
gum
Arabike
.
Tawny
colour
.
Take
blacking
,
and
mingle
it
with
red
lead
and
gum
Arabike
.
Yellow
colour
.
Take
hauthorne
berries
,
gather
them
eight
daies
after
Saint
Laurence
day
,
bruse
them
and
put
a
little
beaten
alum
vnto
them
,
stirre
them
well
together
,
and
let
them
stand
one
night
,
and
it
will
be
a
faire
yellow
.
Another
good
yellow
.
Take
the
barke
of
a
tree
,
cut
off
the
outside
,
and
throw
it
away
,
cut
the
rest
in
small
peeces
,
and
poure
water
vnto
them
,
let
them
seeth
two
or
three
times
,
then
put
pouder
of
alum
into
it
,
stirre
them
well
together
,
and
let
them
seeth
againe
.
Another
yellow
.
Mix
saffron
with
the
yolke
of
an
eg
,
and
it
maketh
a
faire
shining
colour
.
Otherwise
.
Put
saffron
and
alum
inco
a
clout
,
and
put
vineger
into
it
,
and
strain
it
out
:
or
take
saffron
,
the
yolke
of
an
eg
,
gum
Arabike
and
alum
,
and
mix
them
together
.
Auripigmentum
.
Take
gaule
of
Eeles
,
or
of
other
great
fishes
,
or
oxe
gaule
,
put
some
vineger
to
it
,
and
a
little
chalke
,
and
make
a
paste
thereof
.
Greene
colour
.
Take
the
blacke
berries
that
grow
on
the
hauthorne
tree
,
and
gather
them
eight
daies
after
Michaelmas
day
,
bruse
them
,
poure
water
vnto
them
,
and
put
therein
a
little
beaten
alum
,
stir
them
well
together
,
and
let
them
stand
two
daies
and
a
night
,
&
it
will
be
good
greene
.
A
faire
greene
colour
.
Take
honie
,
put
a
little
quantitie
of
vineger
more
then
the
honie
is
,
into
it
,
mingle
it
well
in
a
leaded
or
a
copper
pot
,
stop
it
well
,
and
set
it
twelue
daies
vnder
another
pot
,
and
put
thereto
a
little
chalke
.
Also
take
copper
plates
,
put
them
in
a
copper
pot
,
and
put
stilled
vineger
to
them
,
set
them
in
a
warme
place
,
till
the
vineger
become
blew
,
then
put
it
into
another
leaded
pot
,
poure
vineger
into
it
againe
,
let
it
stand
so
till
it
become
blew
,
this
doe
so
many
times
,
till
you
thinke
you
haue
inough
,
then
let
it
stand
till
it
be
thick
.
To
temper
or
prepare
Verdigreece
.
Grind
it
with
wine
,
and
put
two
or
three
drops
of
honny
to
it
.
To
make
good
greene
.
Take
copper
plates
,
let
them
lie
six
months
in
vmeger
in
a
warme
place
,
then
take
them
out
,
and
drie
them
in
the
sun
,
and
the
flower
you
find
vpon
the
plates
,
scrape
it
of
,
for
that
is
the
colour
.
Blew
colour
.
Grind
chalke
with
the
iuice
of
the
elder
berries
,
straine
it
through
a
clout
,
put
a
little
alum
water
vnto
it
,
let
it
drie
,
and
keep
it
til
you
need
.
In
the
same
sort
you
may
make
colour
of
the
blew
corne
flowers
.
Also
the
iuice
of
the
blew
corn
flowers
alone
,
with
alum
and
gum
tempered
together
,
is
a
good
blew
.
Also
mulberies
boiled
with
alum
.
Also
take
blew
corn
flowers
that
are
not
too
much
blowne
,
and
gather
them
in
a
morning
before
the
sun
riseth
plucke
the
blew
leafe
,
and
let
not
any
of
the
white
come
among
them
,
and
put
them
into
a
copper
kettle
,
and
hang
it
in
seething
water
,
till
they
be
drie
,
keepe
them
in
a
glasse
well
couered
.
When
you
wil
make
colour
of
them
,
then
take
some
of
the
blew
leaues
,
and
put
them
into
a
drinking
glasse
,
poure
water
into
them
,
till
it
be
thicke
like
dowe
,
let
it
stand
couered
twelue
houres
,
then
presse
the
liquor
through
a
cloath
into
another
glasse
,
and
put
a
little
glue
into
it
,
and
set
it
in
a
warme
place
,
or
else
in
whote
water
,
vntill
it
bee
drie
and
thicke
to
vse
.
To
make
Azure
.
Take
one
ounce
of
white
lead
,
nine
ounces
of
Indicum
,
pour
good
vineger
vnto
it
,
put
them
in
a
leaded
dish
,
let
them
seeth
well
,
and
that
which
swimmeth
on
the
top
is
the
colour
.
Or
take
two
parts
of
chalk
made
of
egshels
,
one
part
of
Verdigreece
,
one
part
of
Salarmoniacke
,
mingle
them
together
with
strong
vineger
,
put
them
in
a
new
pot
,
stop
it
well
,
that
no
aire
issue
forth
,
set
it
in
a
warme
place
for
a
month
long
,
and
it
will
be
Azure
.
To
temper
or
prepare
Azure
.
Wash
it
wel
in
cleane
water
,
and
that
swimmeth
on
the
top
,
cast
it
away
,
and
that
which
lieth
in
the
bottome
,
is
good
,
doe
so
three
or
four
times
one
after
another
,
and
let
the
water
bee
cleane
poured
from
it
,
then
take
white
of
egs
,
that
are
well
beaten
,
put
thereto
a
little
beaten
gum
Arabike
,
and
let
it
stand
till
the
gum
is
dissolued
,
then
put
the
Azure
into
it
,
and
mingle
them
well
together
,
straine
it
through
a
linnen
cloath
into
an
inkehorne
,
and
vse
it
when
you
will
.
A
faire
blew
.
Grind
the
Azure
with
faire
water
very
well
vpon
a
stone
,
then
put
it
in
a
horne
or
shell
,
and
pour
water
theron
,
stir
them
wel
together
,
then
let
them
stand
half
a
day
,
then
pour
out
the
water
,
and
take
the
gaule
of
a
great
fish
,
and
grind
it
with
gum
and
the
white
of
egs
,
and
vse
it
when
you
thinke
good
.
White
colour
.
To
write
with
chalke
out
of
a
pen
vpon
blacke
tables
or
paper
.
Grind
quicklime
,
egshels
,
and
chalke
,
together
with
the
milke
of
a
goat
.
To
make
chalke
of
egshels
.
Take
egshels
,
and
let
them
lie
three
daies
in
vineger
,
then
wash
them
well
in
faire
water
,
drie
them
in
the
sun
,
and
beat
them
to
pouder
,
then
grind
them
vpon
a
stone
.
A
good
white
colour
.
Take
white
glasse
wel
beaten
to
pouder
,
put
thereto
some
brimstone
in
pouder
,
and
keepe
it
in
a
pot
wel
couered
,
set
it
vpon
a
soft
fire
,
til
it
be
red
hote
,
then
let
it
coole
,
and
grind
it
on
a
stone
.
Gold
colours
.
To
make
Aurum
Musicum
.
Take
one
ounce
of
Salarmoniack
,
one
ounce
of
quick
siluer
,
one
ounce
of
Conterfein
,
halfe
an
ounce
of
brimstone
,
bruse
the
brimstone
,
set
it
on
the
fire
,
but
let
it
not
be
ouer
hote
least
it
burneth
,
or
become
black
,
then
take
the
Salarmoniack
,
&
the
quick
siluer
,
being
in
pouder
,
mix
them
wel
together
,
then
mingle
them
with
the
brimstone
,
stir
them
well
&
quickly
with
a
sticke
,
till
the
brimstone
becommeth
hard
,
then
let
it
cool
,
grind
it
on
a
stone
,
and
put
it
in
a
glasse
with
a
long
neck
wel
stopped
with
luttum
,
and
set
it
in
a
pan
with
ashes
,
make
a
fire
vnder
it
,
and
let
it
stand
halfe
a
day
;
in
such
maner
,
not
ouer
hote
,
till
a
yellow
smoke
riseth
vpon
it
,
and
when
the
yellow
smoke
is
gone
,
then
it
is
prepared
.
Otherwise
.
Take
an
ounce
of
Cin
,
melt
it
in
a
pot
,
put
into
it
half
an
ounce
of
Tartarum
,
&
one
ounce
of
quick
siluer
,
stir
them
together
,
till
it
bee
hard
,
&
congealed
into
a
cake
,
then
grind
it
well
vpon
a
stone
,
put
to
it
one
ounce
of
beaten
Salarmoniack
,
mix
them
wel
together
,
them
melt
one
ounce
of
brimstone
,
but
make
it
not
too
hote
,
poure
the
ground
pouder
into
it
,
stirre
it
well
vntill
it
bee
hard
,
let
it
coole
,
and
doe
as
before
is
said
.
You
must
temper
it
thus
.
Grind
it
well
,
wash
it
wel
in
clean
water
out
of
one
mussell
shell
into
another
,
till
it
bee
very
cleane
,
then
put
it
into
a
pewter
pot
,
put
some
gum
water
therein
,
stir
it
about
,
and
write
therwith
,
let
it
drie
,
and
polish
it
.
Argentum
Musicum
.
Melt
an
ounce
of
Tin
,
&
put
thereto
an
ounce
of
Tartarum
,
an
ounce
of
quick
siluer
,
stirre
it
well
tu
it
be
cold
,
beat
it
in
a
morter
,
then
grind
it
on
a
stone
,
temper
it
with
gum
water
,
&
write
0
therewith
,
then
polish
it
.
To
write
a
gold
colour
.
Take
a
new
laid
hens
eg
,
make
a
hole
at
the
one
end
of
it
,
and
let
the
substance
out
,
then
take
the
yolk
of
an
eg
without
the
white
,
and
foure
times
as
much
in
quantity
of
quick
siluer
,
grind
them
well
together
,
slop
the
hole
of
the
egshell
with
chalke
&
the
white
of
an
eg
,
them
lay
it
vnder
a
hen
that
sitteth
with
six
egs
more
,
let
hir
sit
vpon
it
three
weekes
;
then
breake
it
vp
&
write
therewith
,
some
say
it
must
bee
laid
vnder
three
seueral
hens
,
and
vnder
each
hen
three
weekes
.
To
write
with
gold
out
of
a
pensill
.
Take
hony
&
salt
a
like
quantity
,
grind
them
wel
,
put
to
it
a
leaf
of
gold
with
a
little
white
of
an
eg
,
put
it
into
a
mussell
shel
,
and
let
it
purifie
,
temper
it
with
gum
water
,
&
write
therewith
,
let
it
drie
,
and
polish
it
with
a
tooth
.
Or
grind
saltstone
well
with
the
white
of
an
eg
,
put
into
it
a
leafe
or
two
of
gold
,
and
write
therewith
as
before
.
Or
grind
a
leaf
of
siluer
or
gold
very
smal
with
gum
water
,
and
wash
it
in
a
mussell
shell
as
aforesaid
.
To
write
all
mettals
out
of
the
pen
.
Grind
cristall
well
,
temper
it
with
gum
water
,
or
the
white
of
an
eg
,
write
with
it
,
then
let
it
drie
,
then
take
the
mettal
which
you
wil
,
and
rub
it
vpon
the
letters
writen
,
till
the
letter
bee
well
coloured
with
the
color
of
the
mettall
,
then
polish
it
with
a
tooth
.
Or
take
cristall
and
pomestone
,
both
ground
very
small
,
put
thereto
a
little
verdigreece
,
beaten
likewise
to
pouder
,
and
put
them
all
into
a
leaded
pipkin
,
set
it
vpon
a
soft
fire
,
but
let
it
not
bee
too
hote
,
let
it
not
stand
so
long
on
the
fire
,
that
it
becommeth
as
blacke
as
a
coale
,
then
grind
it
on
a
stone
,
temper
it
with
gum
water
,
write
with
it
as
aforesaid
.
A
good
gold
colour
.
Take
linseed
oile
,
put
into
it
a
little
Aloe
Epaticum
,
and
alum
,
let
them
seeth
well
in
a
leaded
pot
.
To
lay
gold
vpon
any
thing
.
Take
red
lead
,
temper
it
with
linseed
oile
,
write
with
it
,
and
lay
gold
vpon
it
,
so
let
it
drie
,
and
polish
it
.
Or
lay
gum
Arabike
in
vineger
,
so
long
til
it
waxeth
white
,
take
it
out
and
put
it
into
the
white
of
egs
,
till
it
melteth
,
write
with
it
,
when
it
is
almost
drie
,
lay
the
gold
vpon
it
,
then
let
it
stand
one
night
,
and
polish
it
.
To
lay
gold
vpon
glasse
.
Grind
chalke
,
and
red
lead
in
like
qantity
together
,
with
linseed
oile
,
lay
it
on
,
when
it
is
almost
drie
,
lay
your
gold
vpon
it
,
and
being
well
dried
,
polish
it
.
End
of
the
colours
.
How
to
graue
in
yron
and
steel
,
or
in
other
mettals
with
strong
water
.
FOr
as
much
as
that
euery
man
in
this
our
age
,
is
giuen
to
write
,
learne
,
and
practise
all
manner
of
arts
,
I
am
of
opinion
it
will
not
be
vnprofitable
vnto
such
as
are
desirous
to
learn
,
it
I
set
somewhat
before
them
that
may
teach
them
to
write
letters
,
and
graue
any
other
thing
in
freele
,
yron
,
or
other
mettals
,
which
I
willingly
present
vnto
them
,
although
it
be
but
a
small
matter
,
if
it
be
profitable
vnto
them
,
I
wish
them
to
vse
it
.
Take
two
parts
of
verdigreece
,
one
part
of
common
salt
,
beat
it
in
a
morter
,
put
thereto
sharpe
vineger
,
and
when
you
will
graue
,
annoint
your
plate
first
with
red
lead
tempered
with
linseed
oile
,
let
it
drie
,
this
substance
lay
vpon
the
plate
,
and
the
warmer
the
place
is
,
when
it
lieth
,
the
sooner
it
wil
eat
in
,
and
when
it
is
drie
,
take
away
the
pouder
,
and
make
the
plate
cleane
againe
.
Or
take
two
parts
victriall
,
one
third
part
Salarmoniack
,
grind
it
togither
vpon
a
stone
with
brine
,
and
lay
it
on
as
aforesaid
,
but
lay
it
cold
vpon
the
place
where
you
graue
,
and
set
it
in
a
seller
four
or
fiue
houres
.
Another
way
to
graue
with
water
.
Take
verdigrecce
,
Mercurie
,
sublimated
victriall
,
&
alum
,
of
the
one
as
much
as
the
other
,
beat
them
all
to
pouder
,
put
them
into
a
glasse
,
let
them
stand
so
half
a
day
,
&
stir
it
often
about
,
then
lay
wax
mingled
with
linseed
oile
,
or
red
lead
with
linseed
oile
,
and
write
in
it
that
you
mean
to
graue
,
then
put
the
water
vpon
it
,
&
let
it
remaine
so
halfe
a
day
,
if
you
wil
haue
it
very
deepe
,
then
let
it
stand
longer
,
if
you
will
graue
any
other
worke
as
images
,
&c.
Then
lay
the
wax
vpon
the
yron
or
steele
very
thinly
on
,
and
draw
what
you
will
therein
with
your
instrument
,
that
it
may
touch
the
mettall
,
then
put
water
into
the
strokes
,
and
it
wil
be
grauen
.
Another
way
,
but
more
piercing
.
Take
one
ounce
of
verdigreece
,
half
an
ounce
of
Alum
plumosum
,
halfe
an
ounce
of
Salarmoniack
,
half
an
ounce
of
Tartarum
,
halfe
an
ounce
of
victrial
,
and
half
an
ounce
of
common
salt
,
all
beaten
to
pouder
,
mingle
them
together
,
&
pour
strong
vineger
vnto
them
,
let
them
stand
one
houre
,
and
when
you
wil
graue
,
write
vpon
the
yron
or
stecle
with
linseed
oile
and
red
lead
,
&
let
it
drie
,
then
heat
the
water
aforesaid
in
a
leaded
pan
,
&
let
it
stand
on
the
fire
,
&
hold
the
yron
or
steel
ouer
the
pan
,
poure
the
hote
water
vpon
it
with
a
spoon
,
and
let
it
run
again
into
the
pan
,
which
doe
for
the
space
of
a
quarter
of
an
houre
,
then
rub
it
off
with
ashes
or
vns●eact
lime
,
but
be
sure
that
the
places
you
will
eat
into
be
all
well
couered
with
red
lead
.
To
colour
quils
and
parchment
of
diuers
colors
.
Take
the
quils
,
&
cut
away
the
fethers
,
and
rub
them
wel
with
a
wollen
cloath
,
that
the
skin
go
clean
off
,
that
the
quil
may
be
smooth
,
which
must
alwaies
be
done
before
you
die
them
,
cut
off
a
little
of
the
end
of
the
quil
that
the
colour
may
enter
into
them
lay
them
in
alum
water
,
for
halfe
a
day
take
them
out
&
drie
them
,
then
die
them
,
when
they
are
died
,
as
I
wil
teach
you
,
let
them
be
wel
dried
,
and
strike
them
ouer
with
a
cloath
betweene
two
fingers
,
then
stick
them
in
a
bord
that
is
full
of
holes
,
and
let
euery
one
hauea
space
berweene
it
that
they
touch
not
together
,
and
drie
them
in
the
aire
.
To
die
quils
greene
.
Take
two
parts
verdigreece
,
a
third
part
Salarmoniacke
,
grind
them
well
together
,
steepe
them
in
strong
vineger
,
and
put
the
quils
into
it
,
and
couer
them
close
,
let
them
lie
therein
till
they
be
green
as
you
desire
to
haue
them
:
you
may
die
likewise
bones
&
wood
in
the
same
manner
,
lay
the
quils
,
wood
,
or
bones
,
in
a
leaded
pot
,
poure
vineger
vpon
them
,
wherein
Greekish
green
is
mixed
,
couer
it
,
and
set
it
seuen
daies
or
more
vnder
warme
horse
dung
.
You
may
also
temper
verdigreece
with
vineger
,
till
it
bee
somewhat
drie
,
put
the
quils
into
it
,
let
them
lie
long
therein
,
then
take
them
out
,
&
put
them
in
warm
horse
dung
,
&
let
them
continue
therein
eighteene
daies
together
:
you
may
die
red
quils
in
that
sort
and
make
them
greene
,
also
take
strong
vineger
,
put
it
in
a
copper
pot
,
or
kettle
,
put
verdigreece
into
it
,
let
it
stand
til
it
be
green
,
put
the
quils
into
it
,
&
let
them
lie
til
they
be
green
.
Red
quils
.
Seeth
them
in
Brasil
,
as
before
you
are
taught
,
hauing
first
laid
them
in
alum
water
.
Yellow
quils
.
Seeth
them
in
yellow
colour
,
as
before
you
are
taught
what
you
shall
do
with
the
barke
of
aple
trees
.
Blacke
quils
.
Seeth
beaten
gaules
in
strong
vineger
,
lay
the
quils
in
it
,
and
let
them
seeth
likewise
,
then
lay
them
in
the
white
of
egs
,
and
put
vnto
them
the
green
pils
of
walnuts
,
and
let
them
seeth
all
together
.
To
colour
parchment
and
velim
of
diuers
colors
.
Take
as
much
parchment
or
velim
as
you
will
,
and
fasten
it
at
the
corners
and
sides
with
nailes
vnto
a
bord
,
with
the
smooth
side
outwards
,
annoint
it
then
with
what
colour
you
will
,
be
it
yellow
,
blew
,
red
or
black
,
such
as
you
find
set
down
in
this
booke
,
let
it
drie
well
,
then
stroke
it
ouer
,
and
let
it
drie
in
a
place
,
where
no
dust
is
stirring
.
FINIS
.
¶
Certaine
Instructions
for
ordering
of
Wines
:
Shewing
how
to
make
Wine
,
that
it
may
continue
good
and
faint
not
,
Neither
become
sower
,
nor
loose
colour
.
And
how
you
may
remedie
faint
Wine
,
take
away
the
hoarinesse
,
with
other
instructions
for
the
preseruation
of
the
same
.
Of
the
preparation
for
the
Vintage
,
or
gathering
in
of
the
grapes
,
where
Wine
is
made
.
WHen
the
time
of
the
Vintage
approcheth
,
you
must
prepare
and
make
ready
the
vessels
in
the
places
where
the
wines
are
vsed
to
be
boiled
,
&
the
chests
,
baskets
,
presses
,
and
other
instruments
that
are
fit
for
euery
kind
of
worke
belonging
therevnto
,
according
to
the
maner
and
diuersities
of
the
places
,
the
vessels
ought
likewise
to
bee
washed
and
made
cleane
,
and
looke
for
old
rushes
that
haue
beene
long
gathered
,
because
they
are
better
,
&
indure
longer
then
the
new
that
are
in
a
manner
but
halfe
growne
.
Of
the
time
when
the
vintage
or
gathering
of
grapes
should
be
.
Some
gather
grapes
before
the
berries
bee
ripe
,
and
thereby
make
their
wine
smal
,
weake
,
and
not
durable
,
others
gather
them
late
,
and
thereby
doe
not
onely
hurt
their
vines
,
(
their
strength
and
vertue
being
already
come
forth
)
but
make
their
wine
of
lesse
force
,
&
not
indure
so
long
as
otherwise
it
would
,
so
that
for
a
generall
rule
to
be
obserued
,
the
time
to
gather
grapes
is
to
be
knowne
,
by
the
sight
and
tast
of
the
same
,
for
if
the
kernell
of
the
grape
bee
not
green
,
but
rather
blacke
,
or
of
another
colour
,
then
the
grape
wherein
it
groweth
doth
commonly
bring
forth
,
it
is
a
signe
that
it
is
ripe
,
there
are
some
that
crush
the
grape
betweene
their
fingers
,
and
if
the
kernell
come
forth
clean
without
any
meat
sticking
vpon
it
,
they
say
the
grape
is
ripe
,
and
that
it
should
be
gathered
,
but
if
the
kernell
come
forth
with
the
meat
vpon
it
,
they
say
it
is
not
ripe
:
some
cut
a
branch
out
of
the
stocke
of
a
vine
,
that
is
thicke
,
and
when
a
day
or
two
is
past
,
they
looke
if
the
place
where
the
branch
grew
be
in
like
maner
as
it
was
when
the
branch
was
taken
away
,
and
if
the
other
branches
that
were
about
that
place
be
not
any
thing
more
growne
,
they
make
ready
to
gather
their
grapes
,
but
if
the
place
where
the
branch
grew
be
lesse
then
it
was
,
they
stay
gathering
their
grapes
till
such
time
the
grapes
waxe
riper
.
Grapes
ought
to
bee
gathered
when
the
Moone
is
in
Cancer
,
Leo
,
Libra
,
Scorpion
,
Capricornus
,
or
Aquarius
,
but
the
Moon
going
out
of
those
signes
,
they
must
make
hast
to
gather
their
grapes
.
They
should
bee
gathered
after
three
or
foure
of
the
clocke
,
when
the
dew
is
all
consumed
,
and
dried
vp
,
&
that
the
aire
is
hote
and
cleare
,
&
the
wine
will
be
the
stronger
,
and
indure
the
longer
:
the
grapes
that
shine
and
are
not
fat
,
that
are
not
withered
,
nor
rotten
in
anie
part
,
make
the
wine
stronger
,
and
continueth
better
,
and
the
contrarie
worke
the
contrarie
effect
.
Grapes
that
are
ouer
ripe
make
the
Wine
the
sweeter
,
but
lesse
in
strength
,
and
continueth
not
so
long
as
those
that
are
first
gathered
.
The
grapes
that
are
ouer
soure
,
make
the
Wine
so
much
the
souerer
:
but
those
that
are
indifferent
,
make
the
wine
strong
,
&
continue
better
.
Grapes
gathered
in
the
increasing
of
the
Moone
make
the
wine
to
continue
lesse
time
,
but
those
gathered
in
the
decreasing
,
make
it
better
:
if
the
black
grapes
be
boiled
in
the
bottome
of
the
vessel
,
the
wine
will
be
the
redder
:
if
the
ripe
bee
lowest
,
it
maketh
the
wine
the
riper
:
if
the
soure
,
it
maketh
the
wine
soure
,
if
they
be
boiled
with
hony
it
will
be
sweet
:
if
with
sage
,
it
will
tast
thereof
:
and
for
a
generall
rule
,
the
wine
receiueth
the
tast
of
the
thing
that
is
put
into
it
,
boiling
moderately
together
for
certaine
daies
.
If
the
grapes
that
are
gathered
lie
certaine
daies
in
heapes
together
,
the
wine
will
be
the
riper
:
if
the
Must
boileth
in
the
tun
without
grapes
,
it
will
be
good
and
continue
long
,
but
it
will
bee
longer
before
it
waxeth
cleare
then
that
which
boileth
with
grapes
.
How
grapes
should
be
gathered
and
dressed
to
make
wine
.
They
that
put
the
grapes
into
the
baskets
,
doe
part
and
chuse
out
the
leaues
,
and
if
they
find
any
branches
or
berries
that
are
bitter
,
putrified
or
drie
,
they
cast
them
away
:
it
is
requisit
likewise
that
such
as
tread
the
grapes
,
do
take
out
the
leaues
,
if
those
that
put
them
in
out
of
the
baskets
,
do
chance
to
forget
themselues
,
the
leaues
brused
with
the
wine
,
make
it
the
sourer
,
and
sooner
to
corrupt
and
become
faultie
:
&
of
the
grapes
that
are
soure
,
putrified
and
drie
,
there
proceedeth
great
domage
vnto
the
wine
.
How
to
purge
wine
,
that
is
made
of
soure
grapes
.
It
is
good
to
seperate
all
the
soure
grapes
,
likewise
such
as
are
corrupt
,
and
keepe
them
by
themselues
from
the
better
sort
,
and
the
Must
that
is
made
of
such
grapes
,
is
cured
in
this
manner
:
seeth
raine
water
till
it
consumeth
half
away
,
and
of
this
sodden
water
put
thereof
into
the
wine
,
as
much
as
you
esteem
to
be
the
tenth
part
of
the
Must
,
and
then
boile
it
againe
with
the
wine
,
till
the
tenth
part
consumeth
in
the
boiling
.
To
cure
the
wine
that
is
faulty
by
reason
of
raine
water
fallen
vpon
it
.
If
the
grapes
growing
yet
vpon
the
vine
,
or
after
they
be
gathered
,
be
moist
and
wetter
then
they
should
be
,
by
reason
of
the
water
and
raine
fallen
vpon
them
,
if
you
perceiue
the
Must
be
too
weake
,
(
which
is
knowne
by
tasting
therof
)
after
it
is
put
into
the
vessell
,
presently
after
the
first
boiling
,
you
may
poure
it
out
into
other
vesseis
,
because
that
all
the
slune
and
thicknes
by
reason
of
the
weight
thereof
sinketh
to
the
bottome
:
some
boile
it
vpon
the
fire
til
it
consumeth
the
twentie
part
,
putting
into
it
the
hundreth
part
of
Gesso
.
How
to
put
Must
into
the
vessels
.
It
is
good
to
wash
the
vessels
with
pure
salt
water
,
and
make
them
cleane
with
a
spunge
,
&
perfume
them
with
insence
before
the
Must
be
put
into
them
,
but
fill
them
not
too
full
,
nor
yet
too
little
but
doe
it
with
a
meane
,
boiling
the
Must
till
it
rise
vp
vnto
the
top
,
but
not
run
ouer
,
then
with
your
hands
or
else
with
glasses
,
(
when
the
must
is
in
the
vessels
)
take
away
the
froth
or
any
other
skum
that
riseth
vpon
it
,
&
cast
it
far
off
from
the
fat
,
for
if
it
it
lieth
neere
,
it
ingendreth
hoarines
and
causeth
a
filthy
smell
,
which
two
thinges
make
the
wine
to
turne
,
wherefore
it
is
conuenient
that
in
such
places
there
be
asweet
smell
.
How
you
must
keepe
Must
all
the
yeare
.
Before
the
grapes
are
stamped
,
put
the
Must
that
commeth
from
them
,
(
the
same
day
it
is
made
)
in
a
vessell
by
it selfe
,
which
shall
be
well
clensed
both
within
and
without
,
fill
the
vessell
halfe
full
,
and
stop
it
well
with
Gesso
,
because
the
Must
may
continue
sweet
a
long
time
,
but
if
you
put
the
vessell
(
being
stopped
with
copper
)
into
a
wel
,
it
wil
continue
much
longer
,
because
that
not
being
able
to
boile
,
it
will
alwaies
bee
Must
.
How
to
know
if
there
be
water
in
the
wine
or
Must
,
and
how
to
seperate
the
one
from
the
other
.
Put
into
the
Must
either
peares
,
or
mulberies
,
and
if
there
be
water
in
the
wine
or
must
,
they
will
sinke
vnto
the
bottome
,
and
if
there
be
none
,
they
will
swim
on
the
top
:
others
put
the
wine
into
a
new
earthen
pot
,
not
washed
,
&
let
it
continue
therein
for
the
space
of
two
daies
that
the
water
may
distil
out
of
the
pot
,
and
nothing
remaine
but
the
wine
:
others
annointing
a
spunge
with
oile
,
stop
the
mouth
of
the
vessell
therewith
,
and
then
turne
it
cleane
ouer
,
and
if
there
be
water
in
the
wine
,
it
will
soake
into
the
spunge
.
Water
is
taken
from
wine
in
this
maner
,
put
alum
into
the
wine
vessell
,
then
stop
the
mouth
of
the
vessell
with
a
spunge
dipped
in
oile
,
then
turn
it
in
such
sort
,
that
there
may
nothing
but
water
issue
forth
.
When
you
shall
draw
or
rack
wine
,
and
open
the
vessels
.
You
must
racke
wine
when
the
wind
is
in
the
North
,
but
neuer
when
it
is
in
the
South
,
the
weakest
in
the
spring
time
,
the
strongest
in
the
summer
,
but
those
wines
that
grow
in
drie
places
,
shall
bee
racked
after
the
sunne
is
in
the
equinoxiall
hiuernall
.
When
wine
is
racked
the
Moone
being
in
the
full
,
it
maketh
it
sharp
:
when
wine
is
taken
from
his
lees
it
maketh
it
more
subtill
and
weake
:
it
is
necessarie
to
racke
wine
when
the
Moone
increaseth
,
and
is
vnder
the
earth
,
and
to
obserue
the
rising
of
the
stars
,
because
the
lees
(
when
the
stars
rise
)
doth
moue
&
stir
vp
,
especially
when
roses
bud
forth
,
and
vines
begin
to
spring
,
when
the
vessell
is
opeued
,
it
is
good
to
spend
the
wine
that
is
on
the
top
of
the
vessell
,
and
that
which
is
in
the
bottome
,
and
to
keep
that
which
is
in
the
middle
thereof
,
because
it
is
of
more
strength
,
and
continueth
longest
,
for
the
wine
that
is
neer
vnto
the
mouth
of
the
vessell
,
as
being
neerest
vnto
the
aire
,
is
weaker
,
because
it
casteth
foorth
a
vapor
from
it
,
&
that
which
is
in
the
bottome
,
or
in
the
lees
,
doth
soone
decay
.
It
is
requisite
when
the
wine
is
drawne
into
other
vessels
,
not
to
let
it
run
at
the
mouth
of
the
vessels
,
but
somewhat
lower
,
that
it
stop
not
at
the
mouth
,
but
haue
some
aire
in
the
running
out
,
least
you
feare
it
will
become
soure
,
which
if
you
doubt
,
let
it
not
take
any
aire
,
but
make
the
vent
of
greene
willowes
,
the
barke
or
outward
peele
scraped
cleane
away
:
if
you
open
the
fat
by
day
,
you
must
beware
that
the
heat
of
the
sun
touch
not
the
wine
,
and
if
you
open
it
by
night
,
you
must
keepe
the
light
of
the
Moone
from
it
,
and
when
the
fats
are
emptie
,
you
must
wash
them
presently
with
salt
water
,
and
ashes
,
or
drie
them
with
clay
yearth
,
if
the
wine
be
weake
,
but
if
it
be
very
strong
,
it
is
sufficient
to
close
it
vp
on
all
sides
,
because
the
smell
and
strength
of
the
wine
preserueth
the
vessels
.
What
time
and
how
you
shall
tast
wine
.
Some
tast
wines
when
the
wind
bloweth
in
the
North
,
but
it
is
better
to
tast
when
it
bloweth
in
the
East
,
because
the
Eastwind
moueth
the
wine
more
,
and
sheweth
what
it
is
.
It
is
not
good
to
tast
wine
being
fasting
,
because
it
spoileth
the
tast
,
neither
is
it
good
to
tast
it
after
much
meat
or
drink
.
Further
,
he
that
tasteth
Wine
,
must
not
haue
eaten
any
bitter
or
salt
meat
,
nor
haue
eaten
much
,
but
a
little
meat
,
&
that
it
be
disgested
.
Some
seeking
to
deceiue
those
that
buy
wine
,
take
a
new
vessell
,
which
they
dip
into
old
wine
that
is
good
,
and
hath
a
good
smell
,
and
then
put
that
wine
into
it
that
they
meane
to
sell
,
which
I
set
downe
to
giue
you
instructions
that
you
be
not
deceiued
.
How
to
know
wines
that
will
indure
and
continue
long
.
Herein
you
must
haue
care
oftentimes
to
smell
vnto
your
wines
,
least
there
bee
any
alteration
in
the
lees
,
ingendring
hoarines
or
white
mouldines
that
groweth
vnder
the
buts
,
or
diners
other
like
things
,
because
that
such
things
are
signes
that
the
wine
decaieth
,
but
if
no
such
things
appear
,
it
is
to
be
iudged
that
the
wine
will
continue
long
.
Some
borie
a
little
Wine
,
and
being
cold
,
they
tast
it
,
and
as
they
find
that
in
the
tast
,
so
they
esteeme
the
rest
of
the
wine
will
fall
out
in
goodnes
,
but
it
is
requisite
to
tast
the
wine
in
the
middle
of
the
but.
Of
diuers
infections
that
happen
vnto
wine
.
It
happeneth
vnto
wine
by
meanes
of
the
corrupt
waterishnes
that
is
in
the
vines
,
or
in
the
vessels
,
that
it
infecteth
and
spoileth
by
diuers
meanes
,
wrought
in
it
by
the
strange
heat
thereof
,
as
you
shall
perceiue
,
for
if
there
fal
into
it
a
little
lees
,
or
a
little
wine
that
hath
lees
in
it
,
and
bee
put
into
the
vessell
without
opening
it
,
it
will
conuert
into
hoarines
,
and
infect
the
wine
:
besides
this
,
all
other
wine
that
is
put
into
it
,
is
thereby
infected
.
And
if
any
of
that
wine
be
put
into
a
good
butt
,
or
be
mingled
with
other
Wine
,
it
doth
infect
it
,
and
conuerteth
it
into
the
same
corrupt
nature
:
further
,
wine
that
is
perfect
good
&
strong
,
&
especiallie
that
which
is
sweet
aboue
measure
.
When
the
weather
is
hote
,
the
vessel
not
being
ful
,
and
not
close
aboue
,
the
heat
and
moistnes
thereof
issueth
forth
,
the
coldnes
and
drinesse
therof
remaining
,
whereby
it
turneth
to
be
soure
.
At
what
time
wine
doth
soone
change
,
and
corrupt
.
All
wines
doe
oftentimes
change
in
the
rising
of
Charles
waine
,
and
in
the
Solstitio
estinall
,
and
in
the
dog
daies
,
which
commonly
are
called
Cumma
,
and
generally
when
the
wind
is
Westwardly
,
and
in
heat
,
or
frost
,
or
in
great
tempests
,
or
by
ouermuch
wind
,
or
by
earthquakes
,
or
thunders
,
or
at
the
springing
of
roses
and
of
vines
.
How
to
preuent
the
changing
of
wine
.
Salt
burned
,
and
put
into
wine
,
doth
keep
it
from
changing
,
and
that
it
boileth
not
vp
more
then
it
should
,
nor
that
it
riseth
with
any
great
scum
:
put
sweet
almonds
into
black
grapes
,
and
letting
them
stand
,
they
conserue
the
Wine
.
Grapes
being
gathered
,
the
kernels
taken
forth
and
mixed
with
sand
,
and
put
into
the
Must
,
or
wine
being
sodden
,
maketh
it
fat
,
and
indure
long
.
Gesso
when
it
is
first
put
into
the
Wine
maketh
it
bitter
,
but
in
time
,
the
bitternesse
goeth
away
,
and
the
Gesso
worketh
this
effect
,
that
the
wine
indureth
a
long
time
,
&
suffereth
it
not
to
change
:
the
quantitie
that
must
bee
put
in
,
if
the
wine
bee
small
and
of
a
humide
tast
,
or
troubled
with
tempests
,
is
the
hundreth
part
of
Gesso
.
But
if
it
bee
strong
by
reason
of
the
strength
,
the
halfe
of
an
hundreth
part
of
gesso
will
serue
.
Wines
that
change
being
taken
from
their
infected
lees
,
and
put
vnto
the
lees
of
good
wine
,
they
will
indure
long
.
Some
men
put
into
Wine
the
fruit
of
the
Ledar
tree
,
well
brused
to
pouder
,
and
therewith
doe
mingle
gaules
likewise
brused
to
pouder
.
Some
beating
the
ashes
of
a
vine
being
burnt
,
with
fennel
seed
,
mixing
them
together
,
doe
put
them
into
wine
.
Others
put
the
wine
that
changeth
into
other
vessels
,
&
remoue
it
into
another
house
,
for
if
it
be
hurt
by
reason
of
heat
,
they
remoue
it
into
a
fresher
place
,
and
if
it
spoile
by
reason
of
the
humiditie
and
coldnes
of
the
place
,
where
it
is
,
they
put
it
in
some
other
place
that
is
drier
and
hote
Clay
put
into
wine
after
it
hath
boiled
,
doth
purge
it
,
drawing
downe
with
it
the
infection
thereof
into
the
lees
,
but
if
it
be
stamped
it
maketh
the
wine
of
good
sauor
,
and
sweet
,
because
the
birds
that
eat
of
it
in
winter
time
,
are
preserued
thereby
and
liue
,
for
it
comforteth
the
wine
and
maketh
it
continue
long
.
A
little
yuie
both
white
and
black
put
into
wine
,
maketh
it
continue
,
the
like
doth
sodden
wine
,
mixing
a
third
part
thereof
in
the
must
.
Wheat
flower
maketh
it
durable
.
The
root
of
the
pine
tree
,
keepeth
wine
from
changing
.
An
excellent
infection
to
preserue
wine
,
which
is
called
Panaccia
.
Take
two
ounces
of
Aloes
,
two
ounces
of
insence
,
&
two
ounces
of
amomo
,
bind
all
these
fast
in
a
linnen
cloath
,
&
put
them
into
the
vessel
after
the
wine
is
therein
,
and
that
it
hath
purged
,
and
of
this
mixture
,
put
into
each
vessell
a
measure
called
a
cluchiero
,
full
,
then
shake
it
out
of
the
cloath
,
&
leaue
the
pouder
in
the
wine
,
and
three
daies
after
do
it
again
with
roots
of
canes
To
keepe
wine
from
changing
.
Let
it
boile
two
or
three
daies
in
the
grapes
,
&
draw
it
out
in
the
month
of
Februarie
,
and
of
this
boile
the
third
part
&
mix
them
together
,
then
into
twelue
corses
of
wine
put
a
common
poringer
ful
of
salt
.
Or
doe
it
in
this
sort
,
and
it
will
be
excellent
and
pleasant
to
drinke
what
wine
soeuer
it
bee
:
scum
the
grapes
,
and
all
the
Wine
that
is
not
boiled
with
the
grapes
boile
it
on
the
fire
,
and
scum
it
,
and
so
put
it
in
the
vessell
.
How
to
remedie
wine
that
is
changed
.
Temper
wine
that
is
turned
or
changed
,
with
a
good
quantitie
of
hony
,
throwing
it
into
the
vessell
wherein
the
wine
is
.
Then
stir
it
in
the
butt
with
a
sticke
,
at
the
bung
,
letting
it
remaine
so
,
and
the
wine
will
cleare
it selfe
,
by
reason
the
honny
maketh
the
dregs
that
are
in
the
wine
to
descend
into
the
bottome
:
it
is
good
to
put
into
the
vessell
where
the
wine
is
changed
,
(
at
the
time
when
grapes
are
gathering
)
diuers
berries
of
grapes
,
which
shall
lie
therein
in
steed
of
the
mother
,
because
those
grapes
,
after
a
certaine
time
,
will
turne
the
wine
that
is
changed
,
to
his
right
goodnes
and
sauor
.
And
before
you
doe
any
thing
vnto
wine
that
is
changed
,
you
must
draw
it
foorth
and
take
it
from
the
infected
lees
.
Also
put
the
wine
into
vessels
out
of
the
which
wine
hath
ben
newly
taken
forth
,
that
it
may
clarefie
therein
,
and
let
it
remaine
therein
as
long
as
it
is
needfull
,
but
if
there
be
any
quantitie
of
wine
,
it
must
not
bee
done
all
at
one
time
,
but
a
little
at
once
,
that
the
wine
doe
not
extinguish
the
heat
of
the
grapes
and
hinder
not
the
boiling
thereof
,
wherein
it
clarefieth
,
and
how
little
a
time
the
Must
continueth
in
the
grapes
,
so
much
the
stronger
it
worketh
.
Wine
is
clarefied
&
made
good
when
you
beat
twentie
graines
of
pepper
and
twentie
pestachie
,
putting
thereto
a
little
wine
,
then
put
afterward
thereto
sixe
cesternes
of
Wine
,
hauing
first
stirred
euery
thing
together
,
then
letting
them
rest
quietly
,
that
they
may
worke
,
a
foggie
wine
is
presently
cleare
,
if
in
a
sexter
of
wine
you
put
seuen
kernels
of
a
pine
aple
,
stirring
them
often
,
and
then
letting
them
stand
,
by
little
and
little
the
Wine
will
clarefie
,
that
you
may
draw
it
and
vse
it
.
Some
clarefie
it
with
white
of
egs
,
and
with
salt
,
but
take
white
stones
out
of
a
riuer
and
bake
them
in
an
ouen
till
they
begin
to
cracke
,
then
beat
them
into
pouder
,
take
likewise
white
salt
beaten
into
small
pouder
,
and
in
a
vessell
of
ten
messers
put
six
ounces
of
pouder
of
stones
,
&
foure
of
salt
,
and
stirring
them
together
,
put
the
wine
into
the
vessell
,
and
if
for
euery
measure
you
put
therein
two
or
three
egs
it
will
be
good
.
This
may
be
done
likewise
with
the
same
stones
not
baked
,
being
beaten
to
small
pouder
,
and
without
salt
,
and
it
shall
bee
good
to
put
therevnto
a
little
hony
,
because
hony
that
is
red
,
restoreth
the
colour
of
white
wine
that
hath
lost
the
colour
,
and
hony
is
clammy
,
and
heauy
,
and
a
preseruer
of
all
liquors
.
But
if
the
wine
bee
ouer
much
troubled
and
thicke
,
put
thereto
a
little
more
of
each
of
the
thinges
aforesaid
,
because
those
things
,
by
reason
of
the
waight
,
do
keepe
downe
the
lees
,
and
driue
the
thickenesse
to
the
bottome
that
it
can
not
so
easily
rise
vp
vnto
the
top
and
it
giueth
likewise
no
euill
sauour
to
the
wine
.
But
if
the
wine
be
so
much
troubled
,
that
being
as
it
were
rank
and
in
a
maner
fatty
like
oile
,
the
naturall
heat
thereof
being
in
a
maner
wholy
extinguished
,
then
there
is
no
remedie
to
be
had
,
no
more
than
for
a
dead
man
.
It
will
clarefy
also
in
this
maner
,
if
you
put
into
a
vessel
of
forty
measures
,
twentie
egs
,
which
you
must
beat
wel
in
a
basen
or
boule
with
a
clean
spoon
,
them
put
into
them
a
poringer
ful
of
Tartarum
,
&
mingle
them
together
,
adding
thereto
a
little
wine
,
then
put
it
into
the
vessell
,
which
done
,
stir
them
well
at
the
bung
with
a
clouen
woodden
stick
,
&
thrust
it
oftentimes
downe
into
the
lees
,
then
put
it
againe
into
the
vessel
,
and
when
it
is
clear
take
out
al
the
thick
matter
on
the
sides
of
the
vessell
:
but
you
must
vnderstand
,
that
into
white
wine
you
must
only
put
white
of
egs
,
but
into
claret
or
red
both
whites
&
yolks
,
and
into
Wine
that
is
much
troubled
,
you
must
put
in
more
quantitie
:
further
in
place
of
Tartarum
,
you
may
put
salt
,
and
lastly
there
is
put
into
the
vessel
a
little
clear
water
.
Wine
is
clarefied
,
and
holpen
of
the
il
sauor
&
changing
,
if
in
a
vessel
of
three
measures
,
you
put
halfe
a
pound
of
cleare
roch
alum
,
&
as
much
sucket
of
roses
,
with
eight
pounds
of
hony
.
In
this
maner
,
seeth
the
honny
very
wel
,
&
skum
it
,
&
when
it
is
cold
,
put
the
Alum
into
it
,
being
beaten
into
small
pouder
,
and
the
sucket
dissolued
,
which
mingle
all
in
a
measure
of
wine
,
then
put
them
into
the
vessell
,
&
stir
them
wel
with
a
clouen
stick
,
&
the
vessell
being
open
,
let
it
stand
so
till
the
next
day
,
&
the
second
or
third
day
it
will
be
cleare
:
but
if
the
wine
bee
much
troubled
&
spoiled
,
put
so
much
the
more
of
the
thinges
aforesaid
:
neuertheles
you
must
vnderstand
that
before
you
do
it
,
you
must
draw
the
Wine
out
into
another
vessell
,
and
take
it
from
the
infected
lees
.
How
wine
and
the
vessels
are
preserued
from
hoarines
.
If
wine
be
hoary
or
haue
any
other
euil
sauor
,
take
a
white
grapes
sprigs
with
the
roots
,
and
set
it
in
the
ground
vnder
the
butt
,
in
such
sort
that
the
roots
may
be
right
against
the
mouth
vpon
the
butt
,
&
put
the
branches
in
the
wine
a
handfull
deepe
,
at
the
bung
aboue
the
butt
,
let
it
stand
there
three
daies
,
and
till
it
looseth
the
euill
sauor
.
Some
take
a
white
grape
branch
&
put
the
head
of
it
into
the
vessell
in
place
of
the
bung
,
and
set
it
on
the
ground
,
setting
it
fast
that
it
stirreth
not
,
and
so
the
hoarines
daily
issueth
forth
by
the
branch
,
by
which
meanes
the
euil
sauor
deminisheth
.
For
the
same
,
take
Medlers
that
are
bitter
,
being
hanged
on
three
or
more
pack
thrids
,
put
them
in
at
the
bung
that
they
may
descend
into
the
wine
,
letting
them
remaine
therein
fifteene
daies
or
a
month
,
&
they
remedie
the
wine
&
the
vessel
of
the
hoarines
.
It
is
said
likewise
it
is
done
,
if
euery
morning
and
euening
there
bee
hanged
in
the
wine
a
bundle
of
sage
,
that
toucheth
not
the
wine
,
and
being
taken
out
againe
,
wash
it
in
water
,
stopping
the
bung
well
.
Take
likewise
a
handfull
of
the
hearbe
called
Nierella
or
Morella
,
and
being
bound
with
a
little
string
,
in
the
morning
put
it
into
the
vessell
at
the
bung
,
that
it
descend
not
into
the
wine
aboue
two
fingers
deep
,
and
the
cord
being
made
fast
vpon
the
vessell
,
stop
the
vessell
hard
,
and
let
it
hang
therein
the
space
of
one
day
,
and
at
night
take
it
out
,
putting
other
fresh
hearbs
therein
,
letting
them
remaine
therein
till
the
next
day
in
the
morning
,
which
you
must
do
for
three
or
foure
daies
one
after
the
other
.
Those
vessels
that
are
hoarie
are
cured
in
this
maner
,
put
a
quantitie
of
sleacked
lime
,
into
a
butt
of
twelue
baskets
,
and
put
into
the
same
butt
being
stopped
,
either
boiled
water
or
wine
,
&
let
it
bee
so
well
stopped
that
no
aire
issue
forth
.
Let
it
stand
a
little
space
,
then
roule
it
vp
and
downe
diuers
times
:
that
done
,
open
it
,
and
let
the
liquor
that
is
in
it
issue
forth
,
&
wash
the
butt
againe
with
cold
water
.
Or
otherwise
,
put
gineper
(
being
sodden
in
a
chaldron
of
wine
,
and
that
is
seething
hote
)
into
the
vessels
,
&
do
as
I
said
before
,
and
it
will
bee
better
,
if
both
the
remedies
be
vsed
one
after
the
other
,
that
is
,
the
second
after
the
first
.
In
the
same
maner
the
fats
are
remedied
,
but
because
they
cannot
bee
stopped
in
such
sort
as
the
buts
may
be
,
they
are
couered
with
clothes
,
so
that
they
cannot
send
foorth
any
aire
:
the
buts
are
preserued
from
mouldinesse
,
if
when
they
are
to
be
emptied
,
they
stand
open
vntill
there
bee
but
a
smal
quantitie
of
wine
in
them
,
and
that
they
bee
very
well
dried
,
and
after
that
well
washed
with
salt
water
,
or
wine
,
or
else
not
emptieng
foorth
that
little
quantitie
of
Wine
that
is
in
them
,
the
butt
being
wel
stopped
,
that
the
smell
or
sent
may
not
issue
forth
.
FINIS
.