Royal Institution of Great Britain, 181 



observes, the oldest now known that bear the traces of human 

 labour. 



For an account of the rationale of those experiments, by which 

 the probable durability of timber was designed to be prospectively 

 computed, see a letter on the subject, page 73, of our present 

 number. 



After demonstrating from specimens, aided by enlarged diagrams, 

 the botanical character of the several British oaks, and their most 

 notable varieties, Mr. Burnett took occasion to notice, that the ancient 

 signification of the name was much more comprehensive than that 

 which we assign to it at present ; formerly the word oak meant not 

 only the modern genus qiierciiSj but also was applied to many large 

 and sacred trees. Thus, Hesychius writes, Apv<i rrav ^vXov rj 

 ^cupeou. 



Hence, when estimating the value of acorns, as a former luxury, 

 by their present taste, regard must be had not only to the greater 

 size and sweetness of those produced in more southern climes ; but 

 also to the variety of other fruits included under the term * glans/ 

 by us translated * acorn^ e. 'g. glans Sardinia, the chestnut ; glans 

 Phoenicia, the date ; glans fagi, beech mast ; Jovis glans, or juglans, 

 the walnut, &c. &c. ; and in the same manner from A/>t/s and 

 xeiTTw, or wtTTirw, Apvrerrj^, signified all ripe or fallen fruits, 

 A/)vOTeOT?)s, an olive, &c. : and hence, Plutarch's Bd\avo(paf^oiy or 

 acorn eaters, had no despicable bill of fare. 



But the ancient synonymes ^a<^o9 or ^rj'^o^, and Esculus, for cer- 

 tain species of oak, that is to say, the tree of eating, clearly indicate 

 the absolute use of the true acorn as a staple article of food; and 

 parallel with these runs the text of Isaiah, '* to be eaten as the tiel 

 tree and the oak." Mr. Burnett confessed, that he could not speak 

 so favourably of British acorns, as of the timber of the British oak ; 

 other persons, however, were of a different opinion. Evelyn, when 

 writing on the subject, with the energy of an epicure, emphatically 

 exclaims, " the young acorns found in stockdove's craws, as well 

 as the incomparable salads taken out of the maws of partridges 

 at a certain season of the year (which gives them a preparation 

 beyond the art of cookery,) are a delicious fare;" upon this 

 Mr. Burnett observed, " There certainly is no accounting for 

 taste." 



The bitterness of acorns may, however, be in a great measure 

 removed by maceration in hot water ; or subdued by allowing them 

 to germinate, and then, suddenly checking their growth, as is done 

 in malting barley, by which means a considerable saccharine for- 



