The Fourth Book of Natural Magick.doc

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The Fourth BookofNatural Magick

"Which teaches things belonging tohouse-keeping; How to prepare

domestic necessities with a small

cost; And how to keep them whenthey are procured."

"The Proeme"Chapter - "How !ruit may be long presered upon

their Trees."Chapter - "How #lowers may be presered upon

their own stalk."Chapter - "How to make #ruit sa!es$ or places

where !ruit may be coneniently presered."Chapter % - "What special time there must be

chosen !or the gathering o! such !ruit$ as you mean to lay up in store !or a great while a!ter."

Chapter % - "&! the manner how to gather !ruit$ asalso to help and dress the stalk that grows into

them$ whereby we may preent the !irst original$and the occasion o! their putre!action."
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Chapter (% - "+ierse ways to make bread o! allsort o! corn and pulse."

Chapter (( - "How bread may be increased in

weight."Chapter (( - "How we may long endure hunger and

thirst."Chapter (( - "&! what !ruit may be made."

Chapter (( - "How %inegarmay be made o!dierse ways$ and o! what."

Chapter (( - "How the de!ects o! wine may bemanaged and restored."Chapter ((% - "How oil may be made o! dierse

things."Chapter ((% - "How a Householder may proide

himsel! with many sorts o! thread."Chapter ((% - "To hatch ggs without a Hen."

The Proeme

#rom animals and plants$ we hae now come tohousehold a!!airs. There we proided diersity o! new!ruit !it !or our use. /ow we shall seem to hae sowed

nothing$ and produced nothing$ unless we show how$ Andwhat we sowed and produced at great charge and pains$may be presered against the cold$ and in0uries o! theoutward air$ that they may come !orth in their seasons. twere the part o! a wicked and sloth!ul man carelessly tolet that die and come to nothing$ when he had proidedwith so much care and pains. Where!ore as you werewitty to produce them$ you must be as diligent to
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presere them. And Husbandmanthat stores up !ruit$shall hae good proision !or the winter. #or says 1arcus%arro$ they sere !or seeral meats$ and no man storesthem up but to produce them when he has need o! them$to de!end$ or use$ or sell them. shall !irst set down theinentions o! our ancestors$ who were ery diligentherein$ !or they !ound sundry things by dierse means$and !aith!ully deliered the knowledge o! them toposterity. Then shall relate what know to be true$intermi*ing some o! my own inentions$ and such as think to be o! greatest concern$ and that hae o!tentried. shall besides add some considerations o! ,read$Wine$ and &il$ and such as are o! great pro!it !or theHusbandmanto proide !or his !amily with the lessercost$ always setting down the natural causes$ that theybeing per!ectly known$ a man may easily inent andmake them. ,ut to proceed to the work...

Chapter XXVI"To Hatch Eggswithout a Hen."

Now shall I show how without a Hen, Eggsof a Henand otherbirds may be hatched in summer or winter. So that if any sickpeople desire to eat Chickensthen, they may have them. BirdEggsare hatched with heat. ither of the same birds or of others,as the heat of man, of the Sun, or fire. !or I have seen Hens siton Geese, Ducks, and PeacockEggs. "nd Pigeonssit on HenEggs, and a Cuckow to sit upon any of them. "nd I have seenwomen to foster and hatch Eggsbetween their breasts in theirbosoms, and under armpits. Livia Augusta, when she was youn#and #reat with the child of Nero, by Caesar Tiberius, because sheearnestly desired to brin# first a boy. She made use of thisOento try it by. She fostered an Eggin her bosom, and whenshe must lay it aside, she put it into her nurse$s bosom, that the
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heat mi#ht not abate, P!in. ButAristot!esays that bird EggsandEggsof forefooted beasts are ripened by the ncubationof theDa. !or all these lay in the earth, and their Eggsare hatchedby the warmth of the arth. !or if forefooted beasts that layEggscame often where they are, that is more to preserve andkeep them then otherwise. "nd a#ain, Eggsare hatched bysittin#. It is nature$s way, but Eggsare not only so hatched, butof their own accord in the earth, as in #ypt covered with Dungthey will brin# Chickens. Dio#orus Sicu!us #e Eg$tiis. Some arefound out by man$s industry. By those that keep birds andGeese. Besides, the ways that others have to produce them,that they may have birds that are stran#e, and #reat numbers ofthem. !or birds do no sit upon their Eggs, but they by their skillhatch the Eggsthemselves. "t Syracuse a certain +runkencompanion put Eggsunder the hearth in mats, and he would notleave off drinkin# until the Eggswere hatched. In #ypt about#rand Cairo, Eggsare artificially hatched. %hey make an ovenwith many holes, into which they put Eggsof diverse kinds. "sGoosee##s, HenEggs, and of other birds. %hey cover the ovenwith hot Dung, and if need be they make a fire round about it.So are the Eggshatched at their due times. Pau!us %oviusin his&ook o' Histories. In #ypt there is abundance of HenChickens.!or Hensdo not there sit on their Eggs, but they are hatched inovens by a #entle heat. %hat by an admirable and compendiousart, Chickensare hatched in very few days and bred up. &hichthey tell not by tale, but by measure. %hey make the measure

without a bottom, and when it is full they take it away. "nd inthe island of 'alta in Sicily, they make an oven, where into theyput Eggsof diverse fowl. "s of Hens, Geese, then they make afire round that, and the Eggs#rew rip at times. But let us seehow our ancestors hatched their Eggs. Deocritusteaches,

"(' a Hen#oes not sit) how she a have anChickens)"

%he day you set your Henupon Eggs, take HenDung, pound andsift it, and put it into a hollow vessel with a #reat belly. (ay Hen

feathers round about. %hen lay your Eggsupri#ht int it, so thatthe sharp end my be uppermost. "nd then of the same Dung,sprinkle so much on them till the Eggsare covered. But whenyour Eggshave lain so covered for two or three days, turn themafterwards every day. (et not one touch the other, that theymay heat alike. But after the twenty days when the Chickensbe#in to be hatched, you shall find those that are in the bottomto be cracked around. !or this reason you must write down the
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day they were set, so you don$t mistake the time. &herefore onthe twentieth day, takin# of the shell, put the Chickensinto a penand be tender of them. Brin# a Hento them which is best toorder it. )et I tried this most dili#ently, and it took no effect. Norcan I tell how it should be done. %hey that commend the oven,do not teach the manner how it should be done. But what I havedone myself, and I have seen others do, I shall briefly relate, thatwith little labor and without Hens, anyone may,

"HatchEggsin a hot Oven."'ake a vessel of wood like a Hogshea#. (et it be round, and thediameter so lon# as your arm, that you thrust in, that you maylay and turn the Eggs. (et it be four foot in altitude. %his wedivide by three boards within into three parts. (et the first be a

foot and half, the second little above a foot, the third a foot, andthe fourth the least of all. (et every Concaitydivided withboards have a little door thereto, so lar#e as you may thrust inyour arm, and its shut to open and shut at pleasure. (et the firstand second loft be made of thin boards, or wrou#ht with twi#s.(et the third be of &rassarched, and the fourth of solid wood.(et the first and second sta#e have a hole in the center threefin#ers broad, throu#h which must pass a &rassor (ronpipetinned over. %hat must come half a foot above the second story,and so in the lower most, but in the bottom the &ri!icemust bewider, like a Pyramisor #unnel. So that it can fitly receive the

heat of the flame of a candle put under it. In the second story letthe pipe be perforated about the top. %hat the heat breathin#forth thence, the place may be kept warm, and the Eggsmay behot in the upper part, as they are under the Hen. "bove thesethree rooms strew Saw#ust, which I think is best to cover them.(et the Saw#ustbe hi#hest about the sides of the Hogshea#, butless in the middle. In the bottom where the pipe is lower, the theEggslie upon it may receive the heat that comes from the pipeevery way. In the third story where the pipe ends, let it bepressed down about the sides, and hi#her in the middle aboutthe pipe. (et a 2inencloth cover the Saw#ust. " fine cloth that

if it be fouled it may be washed a#ain. "nd the Chicken hatchedmay #o upon it. (ay upon every story a hundred Eggsmore orless. (et the #reat end of the Eggslie downwards, the sharp endupwards. %he walls of the Hogshea#that are above the Saw#ustwith the Concaities, and the upper part of the story must becovered with Shee$skins, that their warmth may keep in theheat. In the lower Concaityunder the tunnel, must a li#htlamp be placed, at first with two wicks, in the end with three in
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Summer. But at be#innin# of winter, first with three, and lastwith four or five. (et the li#ht fall upon the middle of the tunnel,that the heat ascendin# the pipe, the rooms may all heat alike.%he place where this vessel stands must be warm and stand in aby place. In the lower part where the lamp is li#hted, you mustlay no Eggs. !or the heat there will not hatch them. But wherethe Chickensare wet when they are first hatched, shut them inhere to dry them by the warm heat of the lamp. 'arkin# twiceor thrice every day whether the heat abate, be warm or very hot.&e shall know it thus. %ake an Eggout of the place, and lay iton your eye, for that will try it well. If is is too hot for you, theheat is too much. If you feel it not, it is weak. " stron# heat willhatch them, but a weak one will make themA##!e. So you mustadd or take away from your lamp, to make the li#ht ade*uateand proportionable. "fter the fourth day that the Eggsbe#in tobe warmed, take them out of the cells, and not shakin# themhard, hold them #ently a#ainst the Sunbeams or li#ht of acandle, and see whether they be notA##!e. !or if you discernany fibers or bloody matter run about the Egg, it is #ood. But if itis clear and transparent, it is nau#ht. +ut another Eggin place ofit. "ll that are #ood must be daily turned at the lamp heat, andturn them round as the Henis found to do. &e need not fearspoilin# the Eggs, or if any man does handle them #ently. Insummer after nineteen or twenty days, or in winter aftertwentyfive or twentyei#ht days, you shall take the Eggsin yourhand, and hold them a#ainst the Sun and see how the Chicken

beak stands. %here break the shell, and by the hole of the Eggtake the Chickenby the beak and pull out its head. "nd lay it inits place a#ain. !or the Chickenwill come forth itself. "nd whenit is come out, put it in the lower cell as I said. But let the lampstand somethin# from the Parement, or the Chickensallured bythe li#ht, should pick at it and be burned by it. "nd if you dowork dili#ently as I have shown you, in three hundred Eggs, youshall hardly loose ten or twenty at most. But because they arehatched without the +am, I must show how to make,

"A Cock'osters Chickensas the Hen#oes."!or they would die, if none did keep them. But a Cockor Ca$onwill perform what the Henshould. o but show him the Chicken,and stroke him #ently on the back, and #ive him meat out ofyour hands often, that he may become tame. %hen pull the#eathersoff of his breast, and rub him with Nett!es.!or in a fewhours, not to say days, he will take care of the Chickensso welland #ive them their meat, that no Hensdid ever do it as he will.
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The En#

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The Fourth Book of Natural Magick.doc