Lib. 3 



} 



Of the Hiflor ic of PI 



1507 



and 



cold and moift than others : which beeing eaten before meatedoe foftcn the belly vervecntlv 



mackes. 



ft 



good 



good by 



tfcoridts 



coIottred,cIeareth the fight,and caufcth a good appetite to meat. 



E 



The common blacke Cherries do ftrengthen the ftomacke, and are wholefomer than the redde F 

 Cheincs ? the which being dried do flop the Jaske. w. 



inflaramatU G 



ons in their ftoraackes,and preuaileth againft the falling fickeneffegiuen mixed with wine. 



Many excellent Tarts and other pleafant meats arc made with Cherries/ugar. and other delicat H 

 fpices, whereof to write were to froall purpofe. * 



The gum of the Cherry tree taken with wine and water, is reported to helpc the /tone- it may do 



od bv makiriS the na flicks flinrvru anH h\t romn^rinrr -,nA .,N„; nn .»,- /I /i^-.r»i/. l. ' 



1 





• 









V 





"3 1 



fr> 



I CKorut. 



The Mulbcrrie tree. 



5' 



Of the elMulberrie Tree. 





The white Mulbcrrie tree. 



h: 



JW 



. m 







^ 



tr 









I 



i 





I 











-- 



t 





f ThcDtfcripti$n. 







1 ^ - 



1 



He common Mulbcrrie tree is higfa,and ful of boughes:the body wherof is many times 



great, the barke rugged 5 and that of the root yellow : the leaues are broad and (h*rp* 

 pointed, fomethmg hard, and nicked on the edges s in ftcad of floures, are blowing* ot 

 .which are downy: the fruit is long,madevD of a number of litrlcorain*.. liir^nroabfcck- 



(whereof it is fol?> 



• • 



ipefcilacfc 



v 



L 



% The 



