Faba 



But Virgil was a Gaul, and in the land of the Po 

 the bean was sown in February. 



Italian botanists believe the bean to be of Asiatic 

 origin, while other authorities hold that it was de- 

 veloped from some native vetch. In Sicily the 

 young seeds are regarded as a fruit and eaten raw, 

 the outer skin being first removed. 



Virgil recommends that in the rotation of crops 

 wheat should follow beans, ' laetum siliqua quassante 

 legumen.' The advice is sound, for it is now known 

 that leguminous plants have the property of fixing 

 the nitrogen of the air. 



The meaning of 'siliqua quassante' is disputed. 

 I believe Martyn to be right in seeing a reference 

 to the method of threshing beans. The halms are 

 laid on the edge of the threshing-floor, and pushed 

 across it by the feet of three or four men, who as 

 they go beat the halm with sticks. The beans drop 

 on to the floor, the halm is bundled at the other end 

 of the floor, and winnowing is needless. 



Beans were ground into meal, on which swine and 

 other beasts were fed. As food for man it took the 

 lowest rank, though it seems to have been frequently 

 eaten by artisans. 



Flower, April to June. 

 Italian name, Fava. 



Fagus. 



' patulae recubans sub tegmine fagi ' 

 (Ec. i. i ; cf. Ec. ii. 3, iii. 37, ix. 9; Ge. i. 173, ii. 71). 



This name is etymologically identical with beech, 

 and in Latin and English keeps its meaning, which, 



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