A Book of Fruits and Flowers By: Anonymous
A Book of Fruits and Flowers is a delightful anthology that seamlessly merges the beauty of nature with the elegance of literature. Although the author remains unknown, this opus stands as a testament to the immense talent and deep knowledge of botanical wonders possessed by its creator. From the very first page, readers are greeted with a plethora of vivid descriptions and elegant prose, transporting them into a realm where fruits and flowers reign supreme. Each chapter is dedicated to exploring a specific fruit or flower, delving into its history, significance, and symbolism. The meticulous attention to detail is evident throughout, as every characteristic of these botanical treasures is laid bare for the reader to appreciate and marvel at. One of the most commendable aspects of this book is the author's ability to captivate the reader's imagination. Whether it is the fragrant scent of blooming roses, the succulent taste of a juicy peach, or the vibrant color palette of an orchard in full bloom, one cannot help but feel fully immersed in the magic of these descriptions. The author's deep affection for nature is contagious, and it is impossible not to develop a newfound appreciation for the diverse wonders that the natural world holds. Furthermore, the book's illustrations are a true masterpiece. The talented artist has managed to bring to life the delicate petals, intricate patterns, and luscious colors of each fruit and flower, making this book not only a feast for the mind but also for the eyes. The visuals expertly complement the written descriptions, providing a holistic experience that deepens the reader's understanding of these botanical marvels. However, it is worth noting that the language used in this book leans towards the more formal and archaic, which might present a slight obstacle to modern readers. Nevertheless, this minor inconvenience does not detract from the overall enchantment and educational value of the work. In fact, it adds a certain charm and timelessness to the book, reminding readers of the enduring appeal of both nature and literature. In conclusion, A Book of Fruits and Flowers is a beautifully crafted homage to the wonders of the botanical world. With its eloquent prose, meticulous descriptions, and stunning illustrations, this anonymous masterpiece succeeds in captivating readers and instilling a renewed love for nature. It is a true treasure, deserving a place on the bookshelves of both nature enthusiasts and literary aficionados alike. First Page: A BOOK OF Fruits & Flowers. SHEWING The Nature and Use of them, either for Meat or Medicine. AS ALSO: To Preserve, Conserve, Candy, and in Wedges, or Dry them. To make Powders, Civet bagges, all sorts of Sugar works, turn'd works in Sugar, Hollow, or Frutages; and to Pickell them. And for Meat. To make Pyes, Biscat, Maid Dishes, Marchpanes, Leeches, and Snow, Craknels, Caudels, Cakes, Broths, Fritter stuffe, Puddings, Tarts, Syrupes, and Sallets. For Medicines. To make all sorts of Poultisses, and Serecloaths for any member swell'd or inflamed, Ointments, Waters for all Wounds, and Cancers, Salves for Aches, to take the Ague out of any place Burning or Scalding; For the stopping of suddain Bleeding, curing the Piles, Ulcers, Ruptures, Coughs, Consumptions, and killing of Warts, to dissolve the Stone, killing the Ring worme, Emroids, and Dropsie, Paine in the Ears and Teeth, Deafnesse. Contra vim mortis, non est Medicamen in hortis. LONDON : Printed by M.S. for Tho: Fenner at the South entrance of the Royall Exchange , London, 1653. Of Lemmons. [Illustration: Lemmon.] A Lemmon Sallet. Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut them in halves, take out the meat of them, and boyle them in faire water a good while, changing the water once or twice in the boyling, to take away the bitternesse of them, when they are tender take them out and scrape away all the meat (if any be left) very cleane, then cut them as thin as you can (to make them hold) in a long string, or in reasonable short pieces, and lay them in your glasse, and boyling some of the best White wine vineger with shugar, to a reasonable thin Syrupe, powre it upon them into your glasse, and keep them for your use... Continue reading book >>

A Book of Fruits and Flowers By: Anonymous

A Book of Fruits and Flowers is a delightful anthology that seamlessly merges the beauty of nature with the elegance of literature. Although the author remains unknown, this opus stands as a testament to the immense talent and deep knowledge of botanical wonders possessed by its creator.

From the very first page, readers are greeted with a plethora of vivid descriptions and elegant prose, transporting them into a realm where fruits and flowers reign supreme. Each chapter is dedicated to exploring a specific fruit or flower, delving into its history, significance, and symbolism. The meticulous attention to detail is evident throughout, as every characteristic of these botanical treasures is laid bare for the reader to appreciate and marvel at.

One of the most commendable aspects of this book is the author's ability to captivate the reader's imagination. Whether it is the fragrant scent of blooming roses, the succulent taste of a juicy peach, or the vibrant color palette of an orchard in full bloom, one cannot help but feel fully immersed in the magic of these descriptions. The author's deep affection for nature is contagious, and it is impossible not to develop a newfound appreciation for the diverse wonders that the natural world holds.

Furthermore, the book's illustrations are a true masterpiece. The talented artist has managed to bring to life the delicate petals, intricate patterns, and luscious colors of each fruit and flower, making this book not only a feast for the mind but also for the eyes. The visuals expertly complement the written descriptions, providing a holistic experience that deepens the reader's understanding of these botanical marvels.

However, it is worth noting that the language used in this book leans towards the more formal and archaic, which might present a slight obstacle to modern readers. Nevertheless, this minor inconvenience does not detract from the overall enchantment and educational value of the work. In fact, it adds a certain charm and timelessness to the book, reminding readers of the enduring appeal of both nature and literature.

In conclusion, A Book of Fruits and Flowers is a beautifully crafted homage to the wonders of the botanical world. With its eloquent prose, meticulous descriptions, and stunning illustrations, this anonymous masterpiece succeeds in captivating readers and instilling a renewed love for nature. It is a true treasure, deserving a place on the bookshelves of both nature enthusiasts and literary aficionados alike.

First Page:

A BOOK OF

Fruits & Flowers.

SHEWING

The Nature and Use of them, either for Meat or Medicine.

AS ALSO:

To Preserve, Conserve, Candy, and in Wedges, or Dry them. To make Powders, Civet bagges, all sorts of Sugar works, turn'd works in Sugar, Hollow, or Frutages; and to Pickell them.

And for Meat.

To make Pyes, Biscat, Maid Dishes, Marchpanes, Leeches, and Snow, Craknels, Caudels, Cakes, Broths, Fritter stuffe, Puddings, Tarts, Syrupes, and Sallets.

For Medicines.

To make all sorts of Poultisses, and Serecloaths for any member swell'd or inflamed, Ointments, Waters for all Wounds, and Cancers, Salves for Aches, to take the Ague out of any place Burning or Scalding; For the stopping of suddain Bleeding, curing the Piles, Ulcers, Ruptures, Coughs, Consumptions, and killing of Warts, to dissolve the Stone, killing the Ring worme, Emroids, and Dropsie, Paine in the Ears and Teeth, Deafnesse.

Contra vim mortis, non est Medicamen in hortis.

LONDON :

Printed by M.S. for Tho: Fenner at the South entrance of the Royall Exchange , London, 1653.

Of Lemmons.

[Illustration: Lemmon.]

A Lemmon Sallet.

Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut them in halves, take out the meat of them, and boyle them in faire water a good while, changing the water once or twice in the boyling, to take away the bitternesse of them, when they are tender take them out and scrape away all the meat (if any be left) very cleane, then cut them as thin as you can (to make them hold) in a long string, or in reasonable short pieces, and lay them in your glasse, and boyling some of the best White wine vineger with shugar, to a reasonable thin Syrupe, powre it upon them into your glasse, and keep them for your use... Continue reading book >>

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