



Lib. 5* Of the Hiftorie of Plan ts. i ± ± j 



mile and a halfe from Feuerfliam in Kent, and in fundry other places : in fbme countries they be 

 greater and plcafanter : in others fmaller,and ofworfc tafte. 



The Horfe Cheftnut groweth in Italy, and in fundry places of rbeEaft- countries. $ It is now 

 growing with M r Tradcfcant at South Lacqbcth. $ 



% The Time. 



The blowings or aglets come forth with the leaues in A prill 5 but the Nuts iarcr,and be not ripe 



t illAiKumne. 



«J ThcT^jmes. 



The Cheftnut tree beares the name of the Nut both in Greeke and Latine : in hi<*h Dutch &£a 

 (lenbaiim, and &aftatUbaum : in low Dutch, CaOanfbOOm: in French, Cajiai***r :'m Engliih, 

 Cheftnut tree. 



The Nut is called in Greeke, lAmmin haim^CafimeaJouis gUns y S ariiniaglam : in high Dutch 

 lieftcn: in low Dutch,v£aftanfCtl : in ItaIian,Cj^4j»e ? in French,C/^*/£*r . in Spanh\cuor^e/, 

 Cajlanas : in Engliih ; Cheftnut: the greater Nuts be named of the Italians, Marroni.- of the French 

 men and ofdiuers bafc Almancs,^™*/. 



The Horfe Cheftnut is called in Latine, EquinaCaftanea: in Englifh, Horfe Cheftnut, for that 

 the people of the Eaft countr jes do with the fruit thereof cure their horfes of the cough,(hortnefle 

 of brcath,and fuch like difcafes. 





«J The Temperature and Venues. 



Our common Chcftnuts are very dry and binding,and be neither hot nor cold, but in a mean be- A 

 tweene both : yet hauc they in them a certainc windineflTe,and by reafon of this,vnIciTe the fhell be 

 firftcut,they skip fuddenly with a cracke out of the fire whileft they be rolling. 



Ofallthe Acorncs/aith Galenjhc Chcftnuts are the chicfeft,and do one Jy ofall the wi He fruits B 

 yceld to the body commendable nouri(hment;but they (lowly defcend 3 tbey be hardly concortcd 

 tbey make a thicke bloud 3 and ingender winde ; they alio ftay the belly, cfpecially if they be eaten 

 raw. 



Beingboiled or rofted they are not of fo hard digeftion, they more eafily defcend, and are leiTe C 

 windy,and yet' they alfo make the body coftiue. 



Some affirme, That of raw Chcftnuts dried, and afterwards turned into mcale, there is made a D 

 lundc of bread ; yet it nu ft needs be, that this fhould be dry and brittle, hardly conco&cd and very 

 flow in palfing through the belly ; but this bread may be good againft the Iaske and bloudy flax. 



AnEle&uary of the mealeofCheftnuts and honey is very good againft the cough and (pitting E 

 of blond. 



The barke of the Cheftnut treeboyled in wine and drunke, (tops the laskc, the bloudy flix, and F 

 all other iffues of bioud . 





(* 



h a p . <?z. Of the "Beech tree. 



m The Deft 





a thicke body hauing many amies : the barke is f rrrooth : the timber is white, hard, and very 

 profitable : the leaues be fmooth,thin 3 broad 5 and lefler than thofe of the blacke Poplar : the 

 catkins or blowings be alfo lefler and fhortcrthan chofe or the Birch tree and yellow : the fruit or 

 Maft is contained in a huske or cup that is prickly, and rough briftled, yet not fo much as that of 

 the Cheftnut: which fruit being taken forth of the (hells or vrchin huskes,bc couered with a fofc 

 and fraooth skin like in colour and fmoothnefle to the Chcftnuts, but they be much lefler, and of 

 another forme,thatis to fay,triangled or three cornered : the kernell within is fweet,with a certainc 



aftri&ion or binding qurlitie : the roots be few,and grow not deepe,and little louver than vnder the 

 torfe. 



€J The Place. 



Jhe Beech tree Joueth a plaine and open country,and groweth very plentifully in many 

 an d defart places of Suflex, Kent, and fundry other countries. 





,' 



nr 



The Beech floureth in Aprilland May, and the fruit is ripe in September,at what time the 

 j e ^ e d° eate the fame very greed ily, as greatly delighting therein j which hath caufed /orrefters 

 m nuntfmen to call it Buck-rriaft. 



\ 



