Chap. XII. Of St. Foin. if 



than that of the driil'd : The former was fo lights 

 that thegreateft Part was blown away in winnowing, 

 and the Remainder fo bad, that it was no: fit to make 

 Bread: The driil'd made as good Bread, and had 

 as much Flour in it, as the fown Wheat had, that 

 was not blighted •, far the Grains of the driil'd were 

 much larger than thofe of the fown •, being form'd to 

 have been twice as big as the Grains of Wheat gene- 

 rally are, had they not been blighted. 



CHAP. XII. 



Of St. Foin. 



ST. Foin-, from the Country we brought it from, 

 is call'd French Grafs : And for its long Conti- 

 ance, fome having Jafted Forty Years, 'tis call'd 

 Evcrlafting Grafs, tho' it be not flriclly a Gramen. 



'Tis call'd in French, Sain Foin, i. e. Sanum Fce- 

 num, from its Quality of Wholfomenefs, beyond the 

 other artificial GrafTes, green and dry. 'Tis alfo call'd 

 Sanclum Fcenum, Holy Hay. 



'Tis a Plant fo generally known to every Body, 

 that there is no need to give any formal Description 

 of that Part of it which appears above-ground, It 

 has many red Flowers, fometimes leaving Ears Five 

 or Six Inches long : I have rneafured the Stalks, and 

 found them above Five Feet long, tho' they are com- 

 monly but about Two Feet. 



The Reafon why St. Foin will, in poor Ground, 

 make a Forty times greater Increafe than the natural 

 Turf, is the prodigious Length (a) of its perpendi- 

 cular 



(a) There is a vulgar Opinion, that St. Foin will not fucceed 

 on any Land, where there is not an under Stratum oi Stone or 



Chalk, 



