The Third Book: Of the preservations of Naturall things.
Project Gutenberg EPUB3 edition
Sedziwój, Michal, Paracelsus, and French, John
How Wine is preserved by Sulphur.
Wine is preserved chiefly by Sulphur, and the Oyle of Sulphur, by which all Wine may bee preserved a long time, so that it be neither thick, nor any other way changed.
Beere is preserved with oyle of Cloves.
Beere is preserved with Oyle of Cloves, if some drops thereof bee put into it, to every Gallon two or three drops, or, which is better, with the Oyl of the root of Avens, which doth preserve Beer from sowring.
Mead is preserved with oyle of Sugar.
Meade is preserved with Oyl of Sugar, which must bee used as the Oyle of Cloves abovesaid.
How Vineger is preserved.
Vineger is preserved with Oyle of Ginger, which must be used as the Oyle of Cloves abovesaid.
How Milke is preserved.
Milke is preserved with Oyle of Almonds made by expression, which must bee used as the Oyle of Cloves abovesaid.
Cheese is preserved with St. Johns wort.
Cheese is preserved with St. Iohns wort from worms, for if it doth but touch it, no worme will breed in it: and if there bee any in before, it will kill them, and make them fall out of the Cheese.
How Honey is to be preserved.
Honey hath no peculiar preservative, onely that it may bee kept from its Enemie. What its chief enemie is.Now its chief Enemie is bread: for if a little bread made of Corne bee but put, or faln into it, all the Honey is turned into Emmots, and spoiled.