Lib. 3. 



Or the Hiftorie ofPJ 



3 Gdffj mintr. 



The little Gall tree 



Thisgrowestothehei^tofataTrnTnT 

 hauing leauesdccpelydiuided on the ed<*cs like 



* 2 



great 



hoary bcl 



pie, and that in great plenty, and without anv or- 

 der. This graves in diucrs parrs of old CafKle i Q 



mountainous 



• • • 



s auout 



Vienna in Auftria. f 



3 The leflcr Gal tree differs not from the for 

 mer/auingthat it is altogether lefTer.rhe fruir or 

 gall i< likewife lcffcr,whcrii] especially conilUcth 

 the difference. 



The 



•I IhcPUtt 







mia,and mod of the hot regions. 



« TbtJtmt. 



The Gall , faith P%, appearcth or commeth 

 forth when the Sunne comes out of the fignc C 

 *»//»/,and that generally in one night. 



% 7 be Names. 



The Gall tree is called £*erc*s,R t hr,»t\d Gtl- 

 UArb»r-.\n Greek, -^ the ApothuanosahJ Ira- 

 Iians keepc the name G*3a for the fruit in high 



Dutch.(j5siopffcU : «'n low- Dutch; tfalnoten : in 



Spanifh (( ^^4/A4,C^4,and Bu^al'* in \ rcuch 

 Noix de Galle ; in EngIim,Gaulcs,and Galls. ' 



% The Temper M»re W Verities. 





u A 



The Gall called OmphtcitU, as Gtlcn writeth,is dry in the third degrec.and cold in the fecond-. 

 is a very harm medicine ; it faftencth and draweth together faint and flacke parts,as the oucrerow- 

 mgs in the flefh : it repelleth and keepeth backe rheumesand fuch like fluxes and doth cflfcaually 

 dry vp the famc,efpecially when they hauc a defcent into the gums,almonds of the throat, & other 

 places of the mouth. 



The other Gall doth dry and alfo binde,but fo much IefTcr, by how much rhe harm or chok ins n 

 qualitie is diminished : being boiled,beaten,and alfo applied in manner of a piaiiier it is laid with 

 good fuccelTevpon the inflammations ofthefundament,and falling down tbtrcof.lt is boiled in 



water ifthcre be need of a little aftri&ion ; and inwincefpeciallyinauftcte wine ifraorenccd 

 require. % . 



Galls.are very profitable agatnil the Dyfenterie and the Cceliack paflion, being drunk in wine, C 

 onhc pouder rhercof ftrcwed vpon meats. 



I " " -www *mm wj-v • •■ww**«#» 



Galls are vfed in dying and colouring of fundry things ,and in making of inke 



Laftly,burnt Galls do receiue a further faculty,namely to ftanch bloud.and are of thinne parts D 

 and of a greater vertue to dry than be thofe that arc not burnt. They muft be laid vpon hot burning E 

 coles vntill they come to be thorow white.and then they are robe quenched in vincger and wine. 



Moreouer,Galls are good for thofe that be troubled with the bloudy flixe and common laskes F 

 being taken in wine or water,and alfo applied or vfed in meats : finally, thefe are to be vied as oft 

 as need requireth to.dry and binde. 



Oke apples are much of the nature of Galls, yet are they far inferior to them^nd of leffer force. G 



t Our Author out ofTdtm. g«:the figures offoiirteenTarietiej of CiUiifcmebemgUr^od»wifmifl;fo:nero«nd,o:Hcr» 



*merc4 



loaciit^mi 



wbtr feres ifrety 







■ 



xxxx 



* 



w.-- - 



C H AT* 







r* 



