Of the Hiftorie of PI* 





pointedjand with prickles in the edges s from the tops of the ftalkslhn7^HJ^~V~~; 



lc .uKL (i;. n f in Olinpor biffffer. fee with manv fharo „™..i . , . 0Ut "«Ie head 



ofthebigneffi 

 come forth flou 

 the colour of 



inc t<Jiuui «ji ^»x»^.. . '---— - - ■ . '-&**-'-~-'>* , ""^"'j»*i"«.c, "Jdiewcat cornered K" 



Bafly come,the huske whereof is lomethinghardjthe inner pulpeor fubftance \* for. u- gger,fc 

 M fti.rhe root Hender and vnprofitable; r Ce 1S lat > wh «e/ ffCf 



tafte': the root {lender and vnprofitable: 



There is alfo another kinde of Eaftard Saffron, thatmayvery well be nutnbr A 



* 



lODgJ 



ftalkes are alio more creited and hairy. 



«|f The Place. 



fbarpempricklc,^ 



It is fownc in diners places of Italy, Spaine, and France, both in Gardens and in F* U 



or fi<it).\ c. faith, thatin theraiVneof Vefhd(i/tn rhiQwacnnf lrnr\»m A :~ r^ii.. i . iei " S: rt«? 



Vefpafi 



%< 



fe&ed in Iulvand Aus 



fc 



'eyearc. 



% The lid 



It is called in Greeke, *»/**•. in Latine alfb Cnicuspi Cnecus ; in (hops^artmud, or Cwij^ ^ 



iucrsjCr ocas hortenft, and Crocm Saracenicns :in ItaMan^Zajfarano Saracinefco^nd ZaffarmUt^. 



i^4lafor, and M^ ^ papagaios : in high Dutch, UatlllMI ZafftOil : in French, Jrf* 

 Englifh, Baftard Saffron : of fome, Mocke Saffron, and Saffron D'orte, as though 



Saffron de bortoflv of the gaxdzviTT beophrafius and Pliny call it Cnieusvrbm, zx&fmtm 



*" ~ f "*" " ^dtrattylis, which they Aaketobeikiode 



in J>pan 



San Hare 



Wev 



writeth. 



fjluejlris-pr wilde Baftard Saffron, but rather a$ 



«[ T& Temperature. 



IT 



A The juyce of the feed of baftard Saffron bruifedand drained into honied water or the broth c 



UEDOTS: 



Moreouer it is good againft the collicke, and difficulty of taking breath, the cougb, and flopping 

 of the brcft,and is Angular again ft the dropfie. 

 B The feed vfed as afore faid,and (trained into milke,caufeth it to curdle and yeeld jNcba«M» 



roakcth it of great force to loofe and open the belly. . 



C The flouresdrunkc with honied water open the Iiuer,and are good againft the jaundiie;aait* 



flourcs are good to colour meat in ftcad of Saffron. " , - 



D The feed is very hurtfull to the ftomacke,caufing defire to vomit, and,is of hard flowdigenion, 



£ 



remaining long in the ftomacke and entrails. 



naming long in the ftomacke ana entrails. ^nrlVfaihck 



Put to the fame feed things comfortable to the ftomacke,as Annife feed,GaIingaic,u ^ 

 \nzcT.Salremmd % and it fhallnot hurt the ftomacke at all, and the operation thereof 



V 



Ginger \Salgemm*, and it (hall not 

 more quicke and fpeedy. 



moft famous and excellent compou-J 



G 



purge water withjcommonly called Viacarthamonp moft lingular and efieftuall p«g atl0n 



that haue the drop fie. : 'V '.-''" ... c a rwhiiie, an 



The peifeft defcription hereof is extant in Gnido the Surgion, in his firft uocaiu 



Traaat. ... ._j.wforecaflty 



dtfcellr: 



fi Web 



HOthincr i 



fe that Baftard Saffron with the blew floure, and t 



I 



t The figure formerly was of the fmew c*tdM* 





Ch*v.±8 9 . Of Wilde <Baftard Saf> 







1 



h forth a fi rai 8 • tub 

 rr^7;to,otherwife called wildc Baftard Saffron, bringetb iM b»*/><* "^ 



ftalke,very fragileor brittle, diuided at the toppe '« u . - 



