1994- ARBORETUM AND FROT1CETUM. PART 111* 



oak ■will often be from 1 in. to 2 in. thick; which is not only useless, but, if 

 Buffered 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 

 ■fleeted by worms or insects than other timber." (Ibid., 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 

 loss 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.' " 

 (ll)'uL, 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 5 ft. long, and 10 in. 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. 

 I 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 



I at all times, and of better nourishment for husbandmen than cale and 



rnstv bacon ; yea, or beans to boot. How we here use chestnuts in stewed 



,and beatille pies, our French COOks teach us; and this is, in truth, their 



. e, 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, 



<r cooked and prepared, flatulent, offensive to the head and stomach, 



