THE OAK. 3 



ftraight trunk only in woods and clofe plan- 

 tations. 



The ufes of the oak tree are very various, 

 and comprehend almoft every part of it. 

 The acorns (which, in common with the 

 nuts of other timber-trees, bear the name 

 of maft) are faicl to have been one of the 

 earlieft foods of mankind ; and in fome of 

 the warm climates they are ftill in life for 

 that purpofe. With us they are valued as 

 the food of fwine, of which large droves are 

 fent to fatten in the oak woods in this king- 

 dom during fome weeks in autumn, when 

 the ripe acorns begin to fall. Squirrels and 

 other fmall quadrupeds alfo partake of the 

 repair, and lay up acorns for their winter 

 ftore. 



Every part of the oak abounds in an 

 aftringent juice, which is applied to various 

 purpofes. The bark is particularly valuable 

 on this account, which renders it the chief 

 material for tanning leather. Oaks growing 

 in hedge-rows, which feldom arrive to the 

 fize of timber- trees, owe great part of their 

 B a value 



