IB. I. 



Oftl 



.1 



Hiftorie of Plants. 



eft The Time* 



the fi 



f 



O 



rky wheat is called of fome Trumtntum Turcicumjxid Milium Indicum&s alfo MaiIU 



Jays. It in all probabilitie was vnknowne to the antientboth Greeke and Latin 



Weft Indies.do call it CMds 



'ginians,?^. 



Uwr . 





■ 



^j The Temperature and Venues. 



Turky wheat doth nourirti far lefTc than either wheat, rie, barly, or btes. The bread which is 

 made thereof is roeanely white,without bran : it is hard and dry as Bisket island hath in it no clam- 

 mincflcatalliforvvhichcaufeitisofharddigeftionjand yecldeth to the body little ornonou.* 

 .;/r * „iT(]r«xT\uA(>Crf>n(\oth_ andbindeth thebellv.as thatdorhivhiVh ;« m *A<*^r \ 



e of Mill or Pa* 



man 



l 





«/ 





I Sorghum 



{ Turky Millet 



HAP. 



6i 



Jfc 





OfTurhfe ^Milh 



% The D efcriptiort 



land 



many high ftalkeSjthickejand joynted com- 

 monly with fome nine joynts, befet with 

 many long and broad leaues like Turky wheat : 

 at the top whereof groweth a great and large tufc 

 or eare like the great Reed . The feed is round and 

 iharpe pointed,of the bigneiTe ofa Lentil], fome- 

 times red,and now and then ofa fullen blacke co- 

 lour.Itis faftned with a multitude of ftrong flen- 

 der roots Jikevnto threds : the whole plant hath 

 the forme of a Reed : the ftalkes and eares when 

 the feed is ripe are red . 



IF 



roimd 



in Italy,Spaineand other hot regions. 



in Autumne, 



i 



•1 



f 



FLombardy 



<J\telica : in 



'66 



M 



glifh, Turky 



I 



* 



LMili 



of 



ip 



Wjro: the which isdefcribed Ly 



* 



% The Temp 



M 



fome 



^-^^^^^^'faSKS 



H A F- 



