o 
The Jyitchen (jar den. 
wifcare better of tafte, and of as red a colour as the former red Beete : the roote is 
fomctimes (hart like a Turnep, whereof it took the name of S»p* or rspofs ; and fome- 
times as I faid before, like a Carrot and long : thefeede is all one with the ldfer red 
Beete. 
Thc-Iralian Beete is of much refped, whole fairegreene leaues arc very large and 
great, with great white ribbes and vcines thcrcintthe ftalke in the Summer time, when 
it is growen vp to any height, is fix fquare in ibew.and yellowifh withall,as the headcs 
with feede vpon them feeme likewife. 
The great red Beete that Matter Lcte a Merchant of London gaue vnto Matter Gcr- 
rard,as he fetteth it downe in his Herball, (eemeth to beethc red kinde of the laft re- 
membred Beete, vvhofc great ribbes as he faith, are as great as the middle ribbe of the 
Cabbage leafe, and as good to bee eaten, whole ftalke rofe with him to the height of 
eighc cubits,and bore plenty of feede. 
- -a • • 1 vi ! jfij oi • n 
The Vfe of Beetes. 
Beetes, both white, greene and red, are put into the pot among other, 
herbes, to make pottage, as is commonly known vnto all, and arc alfo boy- 
led whole, both in FranceVfiially with mod of their boy led meates, and in 
our Countrey, with diuers chat delight in eating of herbes. 
The Italian Beete, and fo likewife the laft red Beete with great ribbes, are 
boyled, and the ribbes eaten in fallcts with oyle, vinegar and pepper, and is 
accounted a rare kinde of fallet, and very delicate. 
The roote of the common red Beete with fome, but mote cfpecially the 
Romane red Beete, is of much vfe among Cookes to trimme or fet out their 
ditties of meatcffeeingcut out into diuers formes and fattiions, and is grown 
of late dayes'into a great cuftame of feruicc,both for fifli andfletti. 
Therootesof the Romane red Beete being boyled, are eaten of diuers 
while they are hot with a little oyle and vinegar,and is accounted a delicate 
fallet for the winter ; and being cold they are fo vfed and eaten likewife.- 
The leaues afe much vfed t® mollifie and open the belly, being vfed in the 
dcco&ionof differs. The roote of the white kinde feraped, and made vp 
with a little honey and fait, rubbed on and layd on the belly, prouokethto 
theftoole. The vfe of eating Beetes is likewife held to bee helpefull to 
fplcnetickc perfons. i 
Chap. XXI. 
Hippefdinum.fiut Olus strum. Alifanders. 
A Lifanders hath becne in former times thought to be the true Macedonian Pat- 
fley, and in that errour many doe yet continue : but this place giueth noc 
Ieaue to difeufte that doubt : but I muft here only (hew you, whatitis, andto 
what vfe it is put ordinarily for the Kitchen. The leaues of Alifanders are winged 
or cut into many parts, fomewhar refembling Smallage, but greater, broader, and 
more cut in about the edges : the ftalkes are round and great, two foote high or bet- 
ter, bearing diuers leaues on them, and at the toppe fpokie roundles of white flowers 
en feuerall fmall branches, which turne into blacke feede, fomewhat cornered or 
crefted, of an aromaticall bitter tafte: the roote is blacke without, and white with- 
in, and abideth well the firft year of the fowing,perifhing after it hath borne feed. 
The Vfe of Alifanders. 
The tops oftherootes, with the lower part of the ftalkes of Alifanders, 
are vfed in Lent efpecially, and Spring ofthe y eare, to make broth , which 
although it be a lietje bitter, yet it is both wholfome, and pleafing to a great 
many. 
