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iESCULUS HIPPOCASTANUM. 
obtained from Constantinople ; soon after, the tree was very gene- 
rally cultivated throughout Europe. 
This species* of chesnut is of very rapid growth, rises to a great 
height, and sends out numerous large spreading branches; the bark 
of the stem and branches is rough and of a brown colour ; the 
leaves are large and composed of seven spatulate-shaped leaflets, 
which are pointed, serrated, ribbed, and of a dark green colour; 
the centre leaflet is the largest, and the lateral ones on each side 
gradually decrease in size ; the flowers (which are produced early 
in May) stand on short peduncles, and terminate the branches in 
large conical erect spikes ; the calyx is monopetalous, bell-shaped, 
and divided at the margin into five blunt segments ; the corolla is 
composed of five spreading petals, which are slightly waved at the 
borders, and inserted into the calyx by narrow claws ; the petals 
are white, with a yellow or pink spot just above the claw; the 
filaments are awl-shaped, curved, about the length of the petals, 
and support oblong, double anthers; the gerraen is cylindrical; 
style short, stigma pointed ; the fruit is a roundish three-celled, 
three-valved capsule, generally containing two subglobular nuts ; 
externally the capsule is armed with short spines. 
The horse chesnut was first cultivated in England by Mr. John 
Tradcscant, in the year 1633 ;t it is now common in most parts of 
the country, and forms one of the most ornamental trees in our parks 
and pleasure grounds. 
Economical Uses, &c. The wood is of little value, being 
soft, and falling rapidly to decay. The fruit is eaten by oxen, deer, 
sheep and goats ; horses, it is said, devour it greedily, and are also 
said to have been cured by it of pulmonary affections ; hence this 
tree derived its name. When the fruit is made use of for the purpose 
of fattening cattle (especially sheep) it has been the practice to 
steep the nuts in caustic alkali, which destroys their bitterness; 
afterwards to wash them in water, and then boil them till they 
form a paste. In France and Switzerland they are used for the 
purpose of washing and bleaching linens, and also for cleaning' 
woollen cloths. From the farinaceous matter which they contain, 
very excellent starch has been made ; the bark has been made use 
of for dying yellow. 
Qualities and Chemical Properties. Both the bark and 
fruit are nearly inodorous, and the taste bitter and astringent, witi 
* Tlie Genus iEsculus comprises eight species, Uort, Cant, 
t Woodville. 
