IV. Gerard defcribes it thus, frori||ts growing 
In his Garden. The Rice uibicb (fay site) did grow 
in my Garden, had Leaves fojt - / Grajjy like 
Barly. The flower did not Jhew felf with me 
by reason of the Injury and XJnfeaf ntblenefs of the 
Tear. Theophraftus Jays , it his a flower of a 
purple color. But fays my Author, Rice 'has 
Leaves like unto thofe of Quitch-Glafs, }/• Barly. 
And a fmall Straw or Stem full of Joints like 
to other Corn : at the top thereof grows a Bujh 
or Tuft , garnifhed with round Knobs like fmall 
long round Goofe-Berries , in which the Seed or 
Crain is contained , every one of which has at its 
end one fmall , long , rough Awne or Beard adjoin- 
ed to it , like that of Barly. 
V. The Places. Strabo reports that Rice grew 
in Water in the Territories of BaSria , and near 
Babylon ; in Sufium , and in the lower parts of Syria, 
where it grew to be near fix Foot fiigh, and bore 
plenty of Seed or Grain. It grows now net only 
in thofe Countries, but alfo in the Fortunate Wands 
or Azores, and in Italy and Spain, from whence 
great quantities have been brougfo to , hull’d 
and prepared, as we now Buy it ; it proi'pers belt in 
Fenny, Wet, Moift and Watery places , which are 
often overflowed with Water: But it is thought 
that the Original thereof came firft to thefe parts 
of the World, out of the Eajl-Indies , where it is 
their chiefeft, if not only korn they Live upon ; 
but it has not been found there oniy, but through 
all A Ethiopia and Africa , fro n w hence it was 
brought into Syria , JLgypt , Italy , Spain , £sV. 
whereever it has been yet Sown. It Loves only to 
grow in moift Grounds as aforefaid, and fuch as may 
be overflowed with Water in the Summer time, 
aed let out again. It is now Sown in Carolina, 
and become one of the great produCls of the 
Country : I have leen it grow, and flourifh there, 
with a vail incteafe, it being abfolutely the beft 
0 
Herbi 
943 
• Rice which grows upon the whole Earth as 
being the weigh.tieft , largtft. deancft and 
World’ WUCh?aS becn yec fcen in the Habitable 
F V V K Times. It is Sown in the Spring in the 
Lajt- Indies , as Eratojianes fays, and that in a 
Inowery and wet time. It is a Summer Corn , and 
is learly Sown, and is Reaped or Mowed down, 
in the middle or end of Autumn with us. In ie* 
veral places in the Eaff-lndies it is Sown twice a 
rear; asd probibly it may admit of the fame in 
Carolina or th z.Well-lndics, in which laft place its 
goodness manJftftby its weight, largenefs, and 
wUHenefs/ns i faid before, where it is Hull’d, as 
trench- Barly and Oat- Meal are Hull’d, CSV. 
UI. A ota. in Germany , there is a fmaller 
Kind grows , which they call Oryza Germanics, 
and which Cordus on Diofeorides fays, is called 
Mmiaden-, being indeed a kind of Rice, butleflfer, 
avmg the fame Tafte and life, and the fame form 
ot growing and proportion, in its Stalks, Leaves, 
a vtr ’’ or , Tuft > g rov ™g Marfliy, or Plafliy 
and Watery places, as the former larger Kind does, 
inis tlermolaus, Ruellius , and ibme others would 
u' C . t? “0 the Uordeum Galaticttm ColumelU 
which is a miftake, for that is neither more nor 
leis than our Common Barly. 
fill. The Qualities. It is temperate in refpeft 
to heat or cold, and dry in the firft Degree : Aftrin- 
gent, Kepercuflive, and Spermatogenetick. 
IX. The Specification, it flops' "{axes of the 
Bowels, and reftores in Confumptions. 
X. The Preparations. You may have there- 
from, I. A Broth. 2. A Milk. 3. A Pudding. 
4. Sanguis, or the Blood thereof. 5, a Cata- 
plafnt. 
The Virtues. 
XI. The Broth. It is made either with futile 
I voter, or with Mutton Broth. It nouriihes much 
reltores a weakned and decayed Body but binds 
n °v the ? ody as that made wi ' h Milk. 
| XII. The Milk. It is an excellent thing for 
(topping all forts of Fluxes of the Belly , and 
reltoring fuch as are labouring under a Confumnti- 
on, efpecially where there is an Ulcer of the 
Jff beft way of making it is to boil it foft 
juft in Milk , till it is in a manna per filly diffohei 
ana becomes a thick Pap-, and then to mix it and 
viake it thinner wit h Milk warm from the Cow and 
10 to Drink or Eat, a Quart or Pint of it Morning 
and Evening. ° 
XIII. The Pudding. It is made with Rice 
foakei all Mgbt m Milk, and then boiled till dif- 
folved, aftmxohich, with Eggs, Sugar , Raifons and 
Autmeg gritted, t is made into a Pudding, either 
by&king or billing. This as alfo the Broth and 
noiyaft) Much , ftrengthen fuch as are 
reltore are Confumptive, encreafe 
oeed, and maktJyfn^Jeeble Vigorous. 
XIV. The Blood of Rice, it has all the Virtues 
of the Brolif, Milk, and Pudding -, and is made 
as you make the Blood of Satynon , Potatoes 
Parjneps, Comfrey , Efc. Dofe 2 Spoonfuls , ol 
more, Morning, Noon, and Night, in a Glafs of 
Generous Wine. 
XV. The Cataplafm. It is made of the Meal or 
Flower of Rice boiled with Milk to the Confiftency 
of a Pultice : or it may be made of the whole Rice 
boiled to foftnefs in the Milk , and then to a con- 
fijtency , adding to it a little Barly Flower. It is 
ufed to be applyed to Tumors to repel Humors 
flowing 
