18 



THE CHESTNUT. 



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 rusticks at 

 all times, and of better nourishment for husband- 

 men than cole (cabbage) and rusty bacon, yea, or 

 beans to boot ; instead of which, they boil them 

 in Italy with their bacon; and in Virgil's time 

 they eat them with milk or cheese. The bread 

 of the flour is exceeding nutritive ; it is a robust 

 food, and makes women well complexioned, as I 

 have read in a good author. They also make 

 fritters of chestnut-flour, which they wet with 

 rose-water, and sprinkle with grated parmigiano, 

 and so frj^ them in fresh butter for a delicate. 

 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 com- 

 mendable." 



The principal countries where chestnuts are 

 now employed as an important article of food are 

 the south of France and the north of Italy ; where 

 they serve, in great measure, as a substitute for 

 both the bread and potatoes of more northern na- 

 tions. In these countries it becomes a matter of 

 importance to preserve the chestnuts during win- 

 ter ; and accordingly great care is taken in gather- 

 ing, keeping, and drying them so as to ensure a 

 constant supply. When the chestnuts are ripe, 

 those that are to be preserved are collected every 

 day from the ground on which they have fallen 

 from the tree, and spread out in a dry airy place, 

 till the whole are gathered together. But as it is 

 often a considerable time before the chestnuts are 

 all ripe enough to fall from the tree, if the season 

 be so far advanced that there is danger of snow or 



