Ital-cheese-art - 8/2/08
਀ഊ"16th Century Italian Cheese Recipes" translated by Mistress Helewyse de Birkestad.
਀ഊInstructions for making rennet, cheese, ricotta and butter, taken from a 16th century "compendium of secrets" written by a physician. 
਀ഊNOTE: See also the files: cheese-msg, cheesemaking-msg, cheese-lnks, fresh-cheeses-msg, butter-msg, fd-Italy-msg, NW-Fds-Italy-art, About-Cheese-art.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ
਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 漀爀 琀爀愀渀猀氀愀琀漀爀⸀ഊ
਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ
਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous
਀猀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊNote: You can find more interesting articles and translations by this author on her website at: http://www.geocities.com/helewyse
਀ഊ16th Century Italian Cheese Recipes
਀吀爀愀渀猀氀愀琀攀搀 戀礀 䴀椀猀琀爀攀猀猀 䠀攀氀攀眀礀猀攀 搀攀 䈀椀爀欀攀猀琀愀搀⸀ഊ
਀䤀渀琀爀漀搀甀挀琀椀漀渀ഊ
਀吀栀攀 昀漀氀氀漀眀椀渀最 挀栀攀攀猀攀 愀渀搀 搀愀椀爀礀椀渀最 椀渀猀琀爀甀挀琀椀漀渀猀 眀攀爀攀 昀漀甀渀搀 椀渀 愀渀 甀渀氀椀欀攀氀礀 氀漀挀愀琀椀漀渀Ⰰ 渀愀洀攀氀礀 䌀漀洀瀀攀渀搀椀漀 搀攀 椀 猀攀挀爀攀琀椀 爀愀琀椀漀渀愀氀椀 搀椀 䴀⸀ 䰀攀漀渀愀爀搀漀 䘀椀漀爀瘀愀渀琀椀 䈀漀氀漀最渀攀猀攀Ⰰ 䴀攀搀椀挀漀 ☀ 䌀椀爀甀最椀挀漀⸀  ⠀吀栀攀 䌀漀洀瀀攀渀搀椀甀洀 漀昀 爀愀琀椀漀渀愀氀 猀攀挀爀攀琀猀 漀昀 䴀⸀ 䰀攀漀渀愀爀搀漀 䘀椀漀爀瘀愀渀琀椀 漀昀 䈀漀氀漀最渀愀Ⰰ 䴀攀搀椀挀 愀渀搀 匀甀爀最攀漀渀⤀⸀  吀栀攀 昀甀氀氀 琀攀砀琀 漀昀 琀栀椀猀 搀漀挀甀洀攀渀琀 椀猀 愀瘀愀椀氀愀戀氀攀 瘀椀愀 䈀一䘀 䜀愀氀氀椀挀愀 ⠀栀琀琀瀀㨀⼀⼀最愀氀氀椀挀愀㈀⸀戀渀昀⸀昀爀⼀ ⤀⸀ഊ
਀ഊDel modo di coagulare il latte, secreto bellisimo. Cap 50
਀ഊIl modo che usano I pastori moderni di fare coagulare ò quagliare il latte per fare il formaggio over cascio è questo, cioè, pigliano il ventricolo del vitello ò dell'agnello ò del capretto di latte quando si ammazzanno,  lo fanno secccare al fumo, come egli èsecco, cavano fuori il latte che vi è dentro, lo pestano insieme con la terza parte di sale; & con tal compositione fanno quagliare il latte.  Ma il vero secreto da far quagliare il ditto latte, & fare maggior quantità di formaggio è questo, cioè. Si pliglia sei parti del ditto quaglio, et due di aceto fortissimo, & una di latte di fronde di fico, & si incorpora benissimo insieme, et questa tal compositione fa miracoloso effetto, & f ache mai il cascio ò formaggio che con tal cosa si quaglia non si guasta; percioche il late del fico & l'aceto lo conservano da ogni putrefattione; si come anco fa l'acqua vita, che mantiene il vino & non lo lascia ricever corruttione; et questi sono altissimi, & gran secreti di natura; & se bene paiono cose di poca importanza, nondimeno in essi si scuoprono gli alti & gran secreti rationale. 
਀ഊThe way to coagulate milk, beautiful secret. Chapter 50, folio 166.
਀ഊThe way that the modern farmer uses to coagulate or set the milk to make cheese or curds is this.  That is take the stomach of veal or of lamb or milk kid when they are killed and put it to dry in smoke, and when these are dry, take out the milk that is inside, and one grinds them together with a third part of salt; and with this mixture you can cause the milk to coagulate.  But the real secret is in order to coagulate the said milk and make a large quantity of cheese is this.  One takes six parts of this rennet and two of strong acid and one of milk from fig leaves and one mixes it well together, and this mixture has a miraculous effect, it makes that the cheese made with this rennet never spoils; because the milk of the fig and the vinegar conserves it from every putrefaction; it is like aqua vita what keeps wine and doesn't let it become corrupt, and these are the ultimate and grand secrets of nature; and if one well attends to matters of little importance nevertheless in these one finds the high and great rational secrets. 
਀ഊDel modo di fare il formaggio ò vero cascio Cap 51
਀ഊIl cascio ò formaggio che si fa, lo fanno in questo modo, cioè.  Quando il latte è quagliato, lo rompono & lo mettono sopra il fuoco, e lo fanno scaldare fin tanto, che si faccia una massa nel fondo della caldara, e poi lo cavano fuori & formano il formaggio secondo che a lor piace, & poi lo salano, & lo fanno seccare; e con tale ordine tutti i pastor fanno il formaggio, ma molto di questo si guasta; e chi lo volesse fare di estrama bontà & che mai si guastarai, faccia in questo modo cioè.  Piglia aceto fortissimo, & mel commune, tanto di uno quanto di altro, & fallo bollire insieme, & quando si rome il latte, per ogni trenta libre di latte, mettevi una scudella di detta compositione, & non lo scaldare troppo; e poi formale pezze del formaggio di quella forma che si vuolve, & subito che sia fatto salalo cosi caldo; e questo è il vero e gran secreto da fare il formaggio bonissimo, & che non si guasterà mai.  Percioche lo aceto & il mele sono materiale incorruttibili, & per la loro virtù conservano il formaggio. 
਀ഊThe way of making cheese or real cheese (it may be the difference between formaggio being a molded cheese and Cascio a pressed cheese).  Chapter 51. 
਀ഊThe cheese that one makes, one makes in this way, that is: when the milk is coagulated one breaks it and puts it over a fire and it is heated until it makes a mass at the bottom of the pot.  Then one takes it out and shapes the cheese, dependent on ones wishes, and then salt it and put it to dry.  But many times made this way it will spoil.  If one would wish to make a high quality one that never spoils make it in this way.  That is: take the strongest vinegar and common honey, more of the one than the other, and put them to boil together.  When one breaks the milk for each 30 "libre" of milk put in one "scudella" of this mix and don't heat it too much.  Then make the pieces of cheese in whichever shape you like and immediately a it is done salt it thus warm.  This is truly the great secret to make the very best cheese that never spoils because vinegar and honey are incorruptible materials and their virtues preserve the cheese. 
਀ഊLibra - about 12 oz, libre - plural of libra
਀匀挀甀搀攀氀氀愀 ⴀ 猀洀愀氀氀 戀漀眀氀 戀攀琀眀攀攀渀 㐀㌀　 ⴀ㘀　　洀氀ഊ
਀䐀攀氀 洀漀搀漀 搀椀 昀愀爀攀 氀愀 爀椀挀漀琀琀愀 漀 瘀攀爀愀 瀀甀椀渀愀 䌀愀瀀 㔀㈀ഊ
਀儀甀愀渀搀漀 椀 瀀愀猀琀漀爀椀 栀愀渀渀漀 昀愀琀琀漀 椀氀 昀漀爀洀愀最最椀漀 洀攀琀琀漀渀漀 焀甀攀氀氀 猀椀攀爀漀Ⰰ 挀栀攀 氀椀 爀攀猀琀愀Ⰰ 搀攀渀琀爀漀 甀渀愀 挀愀氀搀愀爀愀Ⰰ ☀ 氀漀 昀愀渀渀漀 戀漀氀氀椀爀攀㬀 ☀ 挀漀猀椀 戀漀氀氀攀渀搀漀 猀攀瀀愀爀愀 甀渀愀 挀攀爀琀愀 最爀愀猀猀攀稀稀愀Ⰰ 挀栀攀 猀椀 挀栀椀愀洀愀 爀椀挀漀琀琀愀㬀 攀 焀甀攀猀琀漀 瘀漀挀愀戀漀氀漀 搀椀 爀椀挀漀琀琀愀  挀漀猀椀 搀椀琀琀漀Ⰰ 瀀攀爀挀椀漀挀栀攀 琀愀氀 洀愀琀攀爀椀愀氀 渀漀 猀椀 瀀甀  昀愀爀攀 猀攀渀稀愀 爀椀挀甀漀挀攀爀攀 椀氀 氀愀琀琀攀㬀 ☀ 氀愀 搀攀琀琀愀 爀椀挀漀琀琀愀 瘀椀攀渀攀 搀椀 猀漀瀀爀愀 琀甀琀琀漀 搀✀甀渀 瀀攀稀稀漀Ⰰ ☀ 猀椀 挀愀瘀愀 瘀椀愀㬀 攀 瀀漀椀 瀀椀最氀椀愀渀漀 搀椀 焀甀攀氀氀 猀椀攀爀漀Ⰰ 挀栀攀 爀攀猀琀愀Ⰰ ☀ 氀漀 猀攀爀戀愀渀漀 昀椀渀 挀栀攀 搀椀瘀攀渀琀愀 愀挀攀琀漀猀漀Ⰰ ☀ 焀甀愀渀搀漀 昀愀渀渀漀 甀渀✀愀氀琀爀愀 瘀漀氀琀愀 氀愀 爀椀挀漀琀琀愀Ⰰ 挀漀洀攀 椀渀挀漀洀椀渀挀椀愀  愀 氀攀瘀愀爀攀 椀氀 戀漀氀氀漀 瘀椀 戀甀琀琀愀渀漀 搀攀渀琀爀漀 甀渀愀 挀攀爀琀愀 焀甀愀渀琀椀琀 搀椀 焀甀攀氀氀 猀椀攀爀漀 愀挀攀琀漀猀漀  愀最爀漀Ⰰ ☀ 焀甀攀猀琀漀 昀愀 猀甀戀椀琀漀 猀挀栀椀愀爀椀爀攀 椀氀 氀愀琀琀攀 漀 猀椀攀爀漀Ⰰ 攀 猀椀 挀愀瘀愀 洀愀最最椀漀爀 焀甀愀渀琀椀琀 搀椀 爀椀挀漀琀琀愀Ⰰ 洀愀  搀甀爀愀 ☀ 昀愀猀琀椀搀椀漀猀愀⸀  䴀愀 挀栀椀 氀愀 瘀漀氀攀猀猀攀 昀愀爀攀 琀攀渀攀爀愀 搀漀氀挀攀 ☀ 瀀椀愀挀攀瘀漀氀攀Ⰰ 椀渀 氀甀漀挀漀 搀椀 焀甀攀氀氀 猀攀爀椀漀 愀最爀漀 洀愀琀琀愀瘀椀 昀漀爀琀琀椀猀椀洀漀 愀挀攀琀漀Ⰰ 洀愀 瀀漀挀愀 焀甀愀渀琀椀琀 Ⰰ ☀ 焀甀攀猀琀漀 昀愀 瘀攀渀椀爀攀 氀愀 爀椀挀漀琀琀愀 搀漀氀挀攀Ⰰ ☀ 琀攀渀攀爀㬀 瀀攀爀挀椀漀挀栀攀 攀猀猀攀渀搀漀 搀椀 猀甀愀 渀愀琀甀爀愀 挀漀渀琀爀愀爀椀漀 愀氀 氀愀琀琀攀Ⰰ 栀愀 瘀椀爀琀豈 搀椀 猀攀瀀愀爀愀爀攀 氀攀 瀀愀爀琀椀 最爀漀猀猀攀 搀愀氀攀 猀漀琀琀椀氀椀Ⰰ ☀ 甀渀琀甀漀猀攀㬀 攀 焀甀攀猀琀漀  椀氀 瘀攀爀漀 猀攀挀爀攀琀漀 搀愀 昀愀爀攀 氀愀 爀椀挀漀琀琀愀⸀ ഊ
਀吀栀攀 眀愀礀 琀漀 洀愀欀攀 爀椀挀漀琀琀愀 漀爀 昀爀攀猀栀 挀栀攀攀猀攀 䌀栀愀瀀琀攀爀 㔀㈀ഊ
਀圀栀攀渀 琀栀攀 栀攀愀爀搀猀洀愀渀 栀愀猀 洀愀搀攀 琀栀攀 洀椀氀欀 瀀甀琀 琀栀愀琀 眀栀攀礀 琀栀愀琀 爀攀洀愀椀渀猀 椀渀琀漀 愀 挀愀甀氀搀爀漀渀 愀渀搀 戀甀琀 椀琀 琀漀 戀漀椀氀Ⰰ 愀渀搀 琀栀甀猀 戀漀椀氀攀搀 椀琀 眀椀氀氀 猀攀瀀愀爀愀琀攀 愀 挀攀爀琀愀椀渀 昀愀琀渀攀猀猀 琀栀愀琀 漀渀攀 挀愀氀氀猀 爀椀挀漀琀琀愀㬀 愀渀搀 琀栀椀猀 眀愀礀 漀昀 渀愀洀椀渀最 椀琀 爀攀ⴀ挀漀漀欀攀搀 椀猀 琀栀甀猀 挀愀氀氀攀搀Ⰰ 戀攀挀愀甀猀攀 琀栀椀猀 洀愀琀攀爀椀愀氀 漀渀攀 挀愀渀渀漀琀 洀愀欀攀 眀椀琀栀漀甀琀 爀攀挀漀漀欀椀渀最 琀栀攀 洀椀氀欀Ⰰ 琀栀攀 猀愀椀搀 爀椀挀漀琀琀愀 挀漀洀攀猀 琀漀 琀栀攀 琀漀瀀 椀渀 漀渀攀 瀀椀攀挀攀 愀渀搀 漀渀攀 琀愀欀攀猀 椀琀 漀甀琀㬀 愀渀搀 琀栀攀渀 漀渀攀 琀愀欀攀猀 琀栀攀 眀栀攀礀 琀栀愀琀 爀攀洀愀椀渀猀 愀渀搀 欀攀攀瀀猀 椀琀 甀渀琀椀氀 椀琀 戀攀挀漀洀攀猀 瘀椀渀攀最愀爀礀 ⠀愀挀椀搀⤀ 琀栀攀渀 洀愀欀攀 愀渀漀琀栀攀爀 琀椀洀攀 琀栀攀 爀椀挀漀琀琀愀Ⰰ 愀渀搀 漀渀攀 琀栀攀 戀漀椀氀 猀琀愀爀琀猀 琀漀 爀愀椀猀攀 瀀甀琀 椀渀琀漀 椀琀 愀 挀攀爀琀愀椀渀 焀甀愀渀琀椀琀礀 漀昀 琀栀愀琀 猀漀甀爀 眀栀攀礀 漀爀 猀漀甀爀 愀渀搀 琀栀椀猀 椀洀洀攀搀椀愀琀攀氀礀 挀氀攀愀爀猀 琀栀攀 洀椀氀欀 漀爀 眀栀攀礀Ⰰ 愀渀搀 漀渀攀 瀀甀氀氀猀 漀甀琀 愀 氀漀琀 漀昀 爀椀挀漀琀琀愀Ⰰ 戀甀琀 椀琀 椀猀 栀愀爀搀 愀渀搀 氀漀愀琀栀猀漀洀攀 ⠀漀爀 琀攀搀椀漀甀猀⤀Ⰰ 戀甀琀 椀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 椀琀 猀漀昀琀 愀渀搀 猀眀攀攀琀 愀渀搀 瀀氀攀愀猀愀渀琀 椀渀 瀀氀愀挀攀 漀昀 猀漀甀爀攀搀 眀栀攀礀 瀀甀琀 椀渀 琀栀攀 猀琀爀漀渀最攀猀琀 瘀椀渀攀最愀爀Ⰰ 戀甀琀 愀 瘀攀爀礀 氀椀琀琀氀攀Ⰰ 琀栀椀猀 栀攀氀瀀猀 洀愀欀攀 琀栀攀 猀眀攀攀琀 愀渀搀 琀攀渀搀攀爀 爀椀挀漀琀琀愀㬀 戀攀挀愀甀猀攀 漀昀 椀琀✀猀 渀愀琀甀爀攀 挀漀渀琀爀愀爀礀 琀漀 洀椀氀欀Ⰰ 椀琀 栀愀猀 琀栀攀 愀戀椀氀椀琀礀 ⠀瘀椀爀琀甀攀⤀ 琀漀 猀攀瀀愀爀愀琀攀 琀栀攀 氀愀爀最攀 瀀愀爀琀猀 昀爀漀洀 琀栀攀 猀甀戀琀氀攀 愀渀搀 甀渀挀琀甀漀甀猀Ⰰ 愀渀搀 琀栀椀猀 椀猀 琀栀攀 琀爀甀攀 猀攀挀爀攀琀 琀漀 洀愀欀椀渀最 爀椀挀漀琀琀愀⸀ ഊ
਀䐀攀氀 洀漀搀漀 搀椀 昀愀爀攀 椀氀 戀甀琀椀爀漀 挀栀攀 猀椀 挀栀椀愀洀愀 昀椀漀爀 搀椀 氀愀琀琀攀 䌀愀瀀 㔀㌀ഊ
਀䤀氀 洀漀搀漀 搀愀 昀愀爀攀 椀氀 戀甀琀椀爀漀  焀甀攀猀琀漀 挀椀漀Ⰰ 猀椀 洀漀氀最攀 椀氀 氀愀琀琀攀 搀攀氀氀攀 瀀漀瀀瀀攀 搀攀 最氀椀 愀渀椀洀愀氀椀Ⰰ ☀ 猀椀 挀漀氀愀 挀漀氀 挀漀氀愀琀漀椀漀Ⰰ ☀ 猀椀 氀愀猀挀椀愀 挀漀猀椀 瀀攀爀 搀漀搀椀挀椀  焀甀愀琀漀爀搀椀挀椀 栀漀爀攀Ⰰ ☀ 椀渀 焀甀攀猀琀漀 琀攀洀瀀 洀愀渀搀愀 猀漀瀀琀爀愀 甀渀愀 挀攀爀琀愀 猀挀栀椀甀洀愀 最爀愀猀猀愀Ⰰ 氀愀焀甀愀氀攀 猀椀 挀愀瘀愀 瘀椀愀 猀攀瀀愀爀愀渀搀漀氀愀 搀愀氀 氀愀琀琀攀Ⰰ 攀琀 猀椀 猀攀爀戀愀 椀渀 甀渀 瘀愀猀漀 搀 愀瀀攀爀 猀攀㬀 ☀ 搀椀瀀漀椀 猀椀 猀戀愀琀琀漀 琀愀渀琀漀 挀栀攀 瀀攀爀 椀氀 挀漀渀琀椀渀甀漀 洀漀搀 漀椀氀 戀甀琀椀爀漀 猀椀 挀漀愀最甀氀愀 椀渀猀椀攀洀攀Ⰰ ☀ 氀愀 栀甀洀椀搀椀琀 愀挀焀甀漀猀愀 猀椀 猀攀瀀愀爀愀㬀 ☀ 焀甀攀猀琀漀  椀氀 洀漀搀漀Ⰰ 挀漀氀焀甀愀氀攀 猀椀 昀 愀椀氀 搀椀琀琀漀 戀甀琀椀爀漀⸀  䴀愀 椀氀 猀攀挀爀攀琀漀 搀椀 昀愀爀氀漀 洀攀最氀椀漀 攀 洀愀最最椀漀爀 焀甀愀渀琀椀琀 ☀ 瀀椀甀 猀漀愀瘀攀 愀氀 最甀猀琀漀  焀甀攀猀琀漀Ⰰ 挀椀漀⸀  倀椀最氀椀愀 猀愀氀 挀漀洀洀甀渀攀 氀椀戀爀攀 儀甀愀琀琀爀漀Ⰰ 愀挀焀甀愀 瀀氀甀瘀椀愀氀攀 氀椀戀爀攀 搀椀攀挀攀Ⰰ ☀ 昀愀氀氀漀 氀椀焀甀攀昀愀爀攀 愀氀 昀甀漀挀漀Ⰰ 挀栀攀 搀椀瘀攀渀琀椀 琀甀琀琀漀 愀挀焀甀愀㬀 ☀ 焀甀愀渀搀漀 瘀漀爀爀愀椀 昀愀爀攀 椀氀 戀甀琀椀爀漀Ⰰ 洀攀琀琀椀瘀椀 瀀攀爀 漀最渀椀 氀椀戀爀愀 搀椀 戀甀琀椀爀漀 搀椀猀昀愀琀琀漀 漀渀挀椀愀 甀渀愀 搀攀氀氀愀 搀攀琀琀愀 愀挀焀甀愀 搀椀 猀愀氀攀Ⰰ ☀ 猀戀愀琀琀椀氀漀 挀漀洀攀 猀椀 昀愀Ⰰ 挀栀攀 瘀攀爀爀 愀猀猀愀椀 瀀椀甀 瀀爀攀猀琀漀㬀 ☀ 挀漀洀攀 栀漀 搀椀琀琀漀 猀攀 渀攀 昀愀爀 洀愀最最椀漀爀 焀甀愀渀琀椀琀Ⰰ ☀ 猀愀爀 洀攀最氀椀漀㬀 ☀ 猀椀 挀漀渀猀攀爀瘀攀爀 洀漀氀琀漀 洀攀最氀椀漀 搀椀 氀✀愀氀琀爀漀㨀 瀀攀爀挀椀漀挀栀攀 椀氀 猀愀氀攀 栀愀 瘀椀爀琀豈 搀椀 挀漀渀猀攀爀瘀愀爀攀 琀甀琀琀攀 氀攀 挀漀猀攀 搀愀 瀀甀琀爀攀昀愀琀琀椀漀渀攀Ⰰ ☀ 昀愀 挀漀愀最漀氀愀爀攀 猀椀洀椀氀洀攀渀琀攀 氀攀 洀愀琀攀爀椀攀 氀椀焀甀椀搀攀Ⰰ 挀漀洀攀 猀椀 瘀攀搀攀Ⰰ 挀栀攀昀 愀 渀攀氀氀✀漀氀椀漀 挀漀洀洀甀渀攀Ⰰ 最爀愀猀猀椀Ⰰ ☀ 愀氀琀攀爀 挀漀猀攀 猀椀洀椀氀攀Ⰰ 搀漀瘀攀 猀椀 漀瀀攀爀愀 洀漀氀琀攀 瘀漀氀琀攀⸀ ഊ
਀吀栀攀 眀愀礀 漀昀 洀愀欀椀渀最 戀甀琀琀攀爀 琀栀愀渀 漀渀攀 挀愀氀氀猀 琀栀攀 昀氀漀眀攀爀 漀昀 洀椀氀欀 䌀栀愀瀀琀攀爀 㔀㌀⸀ഊ
਀吀栀攀 眀愀礀 琀漀 洀愀欀攀 戀甀琀琀攀爀 椀猀 琀栀椀猀Ⰰ 琀栀愀琀 椀猀Ⰰ 漀渀攀 猀焀甀攀攀稀攀猀 琀栀攀 洀椀氀欀 昀爀漀洀 琀栀攀 琀攀愀琀猀 漀昀 琀栀攀 愀渀椀洀愀氀Ⰰ 愀渀搀 漀渀攀 猀琀爀愀椀渀猀 椀琀 眀椀琀栀 琀栀攀 猀琀爀愀椀渀攀爀 愀渀搀 氀攀愀瘀攀猀 椀琀 琀栀甀猀 昀漀爀 琀眀攀氀瘀攀 漀爀 昀漀甀爀琀攀攀渀 栀漀甀爀猀Ⰰ 愀渀搀 椀渀 琀栀椀猀 琀椀洀攀 挀漀洀攀猀 琀漀 琀栀攀 琀漀瀀 愀 挀攀爀琀愀椀渀 昀愀琀 氀愀礀攀爀Ⰰ 琀栀攀 眀栀椀挀栀 漀渀攀 挀愀渀 氀椀昀琀 愀渀搀 猀攀瀀愀爀愀琀攀 昀爀漀洀 琀栀攀 洀椀氀欀 愀渀搀 漀渀攀 爀攀猀攀爀瘀攀猀 椀琀 椀渀 愀 瘀攀猀猀攀氀 昀漀爀 琀栀椀猀⸀  䄀昀琀攀爀 漀渀攀 戀攀愀琀猀 椀琀 洀甀挀栀 愀渀搀 挀漀渀琀椀渀甀漀甀猀氀礀 猀甀挀栀 琀栀愀琀 琀栀攀 戀甀琀琀攀爀 挀漀愀最甀氀愀琀攀猀 琀漀最攀琀栀攀爀 愀渀搀 琀栀攀 眀愀琀攀爀礀 氀椀焀甀椀搀 猀攀瀀愀爀愀琀攀猀Ⰰ 愀渀搀 琀栀椀猀 椀猀 琀栀攀 渀漀爀洀愀氀 眀愀礀 漀渀攀 洀愀欀攀猀 戀甀琀琀攀爀⸀  䈀甀琀 琀栀攀 猀攀挀爀攀琀 琀漀 洀愀欀攀 椀琀 戀攀琀琀攀爀 愀渀搀 椀渀 愀 氀愀爀最攀爀 焀甀愀渀琀椀琀礀 愀渀搀 洀漀爀攀 瀀氀攀愀猀愀渀琀 琀漀 琀栀攀 琀愀猀琀攀 椀猀 琀栀椀猀⸀  吀栀愀琀 椀猀 琀愀欀攀 昀漀甀爀 氀椀戀爀攀 漀昀 挀漀洀洀漀渀 猀愀氀琀Ⰰ 琀眀攀氀瘀攀 氀椀戀爀攀 漀昀 爀愀椀渀 眀愀琀攀爀 愀渀搀 瀀甀琀 琀栀攀洀 琀漀 搀椀猀猀漀氀瘀攀 漀瘀攀爀 琀栀攀 昀椀爀攀 甀渀琀椀氀 椀琀 椀猀 愀氀氀 眀愀琀攀爀Ⰰ 琀栀攀渀 眀栀攀渀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 琀栀攀 戀甀琀琀攀爀 瀀甀琀 昀漀爀 攀瘀攀爀礀 氀椀戀爀愀 漀昀 甀渀洀愀搀攀 戀甀琀琀攀爀 ⠀椀⸀攀⸀ 挀爀攀愀洀⤀ 愀渀 漀甀渀挀攀 漀昀 琀栀椀猀 猀愀氀琀礀 眀愀琀攀爀Ⰰ 愀渀搀 戀攀愀琀 椀琀 愀猀 礀漀甀 搀漀Ⰰ 愀渀搀 椀琀 眀椀氀氀 挀漀洀攀 洀甀挀栀 猀漀漀渀攀爀Ⰰ 愀渀搀 氀椀欀攀 䤀 栀愀瘀攀 猀愀椀搀 椀渀 愀 氀愀爀最攀爀 焀甀愀渀琀椀琀礀 愀渀搀 椀琀 椀猀 戀攀琀琀攀爀 愀渀搀 椀琀 欀攀攀瀀猀 洀甀挀栀 戀攀琀琀攀爀 琀栀愀渀 琀栀攀 漀琀栀攀爀Ⰰ 戀攀挀愀甀猀攀 琀栀攀 猀愀氀琀 栀愀猀 琀栀攀 瘀椀爀琀甀攀 漀昀 挀漀渀猀攀爀瘀椀渀最 愀氀氀 琀栀椀渀最猀 昀爀漀洀 瀀甀琀爀攀昀愀挀琀椀漀渀Ⰰ 愀渀搀 洀愀欀攀猀 挀漀愀最甀氀愀琀椀漀渀 猀椀洀椀氀愀爀氀礀 椀渀 氀椀焀甀椀搀 洀愀琀攀爀椀愀氀猀 氀椀欀攀 漀渀攀 猀攀攀猀Ⰰ 琀栀愀琀 洀愀欀攀猀 椀渀 挀漀洀洀漀渀 漀椀氀Ⰰ 昀愀琀 愀渀搀 漀琀栀攀爀 猀椀洀椀氀愀爀 琀栀椀渀最猀 眀栀攀爀攀 漀渀攀 眀漀爀欀猀 洀愀渀礀 琀椀洀攀猀⸀ ഊ
਀刀攀昀攀爀攀渀挀攀ഊ
਀吀椀琀氀攀 㨀 䌀漀洀瀀攀渀搀椀漀 搀攀 椀 猀攀挀爀攀琀椀 爀愀琀椀漀渀愀氀椀 ⼀ 搀椀 䴀⸀ 䰀攀漀渀愀爀搀漀 䘀椀漀爀愀瘀愀渀琀椀 䈀漀氀漀最渀攀猀攀Ⰰ⸀⸀⸀ഊAuthor : Fioravanti, Leonardo
਀倀甀戀氀椀猀栀攀爀 㨀 伀洀渀椀猀礀猀 ⠀䌀愀洀戀爀椀搀最攀 ⠀䴀愀猀猀⸀⤀⤀ഊDate of publication : 1581
਀匀甀戀樀攀挀琀 㨀 䴀搀攀挀椀渀攀 ⴀⴀ 伀甀瘀爀愀最攀猀 愀瘀愀渀琀 ㄀㠀　　ഊType : monographie imprimée
਀䰀愀渀最甀愀最攀 㨀 䤀琀愀氀椀愀渀ഊFormat : application/pdf
਀䌀漀瀀礀爀椀最栀琀 㨀 搀漀洀愀椀渀攀 瀀甀戀氀椀挀ഊIdentifier : ark:/12148/bpt6k60605k  http://gallica2.bnf.fr/ark:/12148/bpt6k60605k
਀匀漀甀爀挀攀 㨀 䈀椀戀氀椀漀琀栀焀甀攀 渀愀琀椀漀渀愀氀攀 搀攀 䘀爀愀渀挀攀ഊRelation : http://catalogue.bnf.fr/ark:/12148/cb37259215g/description
਀倀爀漀瘀攀渀愀渀挀攀 㨀 ഊDescription : Collection : Italian books before 1601 ; 490.1
਀ഊThis work copyrighted by the translator, Mistress Helewyse de Birkestad (Louise Smithson).  Permission is given to use this work for educational and non-profit research provided that credit is given to the author.  I also love to know what people are doing with my translations so please drop me an email and let me know. May 2008. 
਀ഊ<the end>
਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ䤀琀愀氀ⴀ挀栀攀攀猀攀ⴀ愀爀琀ऀ倀愀最攀 㐀 漀昀 㐀ഊ
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