1994 ARBORETUM AND FRUTICETUM. PARTY ILI. 
oak will often be from lin. to 2 in. thick; which is not only useless, but, if 
suffered to remain, tends very much to the destruction of the timber: in other 
respects, the duration of the chestnut may be accounted for from its being less 
affected by worms or insects than other timber.” (Jdid., p. 34.) He concludes: 
“ Let no one be afraid of cutting it too young ; for, let this tree be ever so 
small, if it is large enough for the purpose for which it is wanted, it will be the 
less liable to decay, from its youth ; and, if underwood be the object, the pro- 
verb in beech countries will be fully verified : ‘ Cut wood, and have wood.’ ” 
(itid., p. 35.) In some parts of Essex, the wood of the chestnut is preferred 
to that of the oak, for making gates, stiles, and hurdles; both of which last 
from 15 to 25 years. Chestnut piles are much used there for embankments 
against the Thames or the sea. They are made 5ft. long, and 10in. in 
diameter, and driven 3 ft. into the earth. In a cohesive oozy soil, their 
duration is almost without end; but, in sand, they do not last longer than the 
oak. The embankment is formed by heaping up earth on both sides of, and 
over the row of piles, and sometimes branches are interwoven with them. In 
the south and west of England, Mr. Davies informs us, the chestnut becomes 
shaky, even when the trunk is only 6 in in girt; but the stools, he says, by 
their numerous shoots and large broad leaves, afford excellent shelter for 
game. In every part of the country where hops are grown, the most durable 
poles are those of the chestnut; and in Kent, it is well known, this tree is 
more extensively planted for furnishing hop-poles than any other, unless we 
except the ash. 
Chestnut timber, in North America, Michaux observes, “ is strong, elastic, 
and capable of enduring the succession of dryness and moisture. Its durability 
renders it especially valuable for posts ; which should be made of trees less 
than 10 in. in diameter, and charred before they are set in the earth. In 
Connecticut, Pennsylvania, and part of Virginia, it is also preferred for rails, 
and is said to last more than 50 years. For shingles, this wood is superior 
to any species of oak, though it has the same defect, of warping. It is not 
extensively used for staves; and its pores, like those of the red oak, are so 
open, that it is proper only for dry wares; though the European species,” he 
adds, “ which is more compact, is employed in Italy to contain wines and 
brandy.” The chestnut of Europe is considered to make excellent hoops; but 
Michaux was informed by the coopers of New York and Philadelphia, that 
the American chestnut is too brittle for that purpose. A more probable reason, 
however, he observes, is, that, when bent, it is not strong enough to remain 
firmly attached, like the hoops of the hickory, by crossing the ends, but 
requires to be bound with osier, which is an additional labour and expense. 
The wood is little esteemed in America for fuel, as, being filled with air, 
it snaps as it burns; but it is much esteemed for the forge; and, in the 
neighbourhood of Pennsylvania, native chestnut woods have been turned 
into coppices, which are cut every 16 years for making charcoal. 
Uses of the Fruit. Chestnuts are comparatively little used as food in Eng- 
land, as they are seldom eaten except roasted at dessert. They are, however, 
sometimes stewed with cream, and made into soup, either with milk or gravy. 
They are also occasionally used as stuffing for fowls and turkey ; or stewed, and 
brought to table with salt fish. 
Speaking of the chestnut as an article of food, Evelyn says, “ We give that 
fruit to our swine in England, which is amongst the delicacies of princes in 
other countries ; and, being of the larger nut, is a lusty and masculine food for 
rustics at all times, and of better nourishment for husbandmen than cale and 
rusty bacon ; yea, or beans to boot. How we here use chestnuts in stewed 
meats, and beatille pies, our French cooks teach us ; and this is, in truth, their 
very best use, and very commendable ; for it is found that the eating them raw, 
or in bread, as they do in the Limousin, is apt to swell the belly, though 
without any other inconvenience that I can learn: and yet some condemn 
them as dangerous for such as are subject to the gravel in the kidneys; and, 
however cooked and prepared, flatulent, offensive to the head and stomach, 
