9 44 
Salmon s Herbal. Lib. 1 
flowing to them-, alfo to Womens Breafts, to be- 
percufs the Milk, and allay the Intlamation ; and 
this it will bell do, if it is made of Water only. 
RIVER-WORT, _/«? Pondweed, Cbjp. S7 4 - 
G H A P. DXCVII. 
Of R I E. 
I. 'T' H E Karnes. It knows no Greek Name. 
But it is called in Lcline , Secale and 
Farrago, Phnij Lib. 18 . Chap. 1 6. But Modem 
Authors underlland by farrago, only Early. Some 
have taken it to be T ypha cerealis Tkeophrajti : 
Cordite on Dio/corides to be Ohra : and Tragus with 
Tome other took it to be Siligo. But Siligo, is tru- 
ly Wheat. In Eng/ijh , we call it only by the Name 
of Rie. 
II. The Kinds. There are three feveral Torts 
thereof, viz. r. Secale vulgatius , Secale Hyemale , 
Our Common or Winter Rie. 2 . Secale cejhvum, 
Dodorri ; Secale minus, vel Vernum Bauhini ; 
Secale Alt e rum hug lunenjis ; Siligo rfliva Tragi , 
Small or Summer K:e a. Secale Lot if Hum Bau- 
hini , Creator broad Leav’d Rie. 
The Defcription.r. 
III. The jirft , or Our common Rie. Its 
Root confijls of a Bufh of Strings and Fibres, yet 
Secale Rie. 
not Jo thick hufhing as Wheat, nor fucking out , o r 
confuming the fertility of the Soil , Jo foor. as 
Wheat does. It firfl fprings up fome what reddifh , 
which afterwards grows green , and brings forth 
feveral jointed Stalks , fomething higher than 
Wheat, but bearing at their tops fmaller Ears than 
thofe of Wheat , fet in Jhort Rowes , with fhorter 
and /harper , rougher and more prickly Awns . 
The Grain within is alfo fmaller , lankcr , or 
fender cr, and blacker than W heat, not wrapped in 
Husks like it , but eafily falling out of it felf , 
when the Ear is ripe. Wbilft it flowers , the Ear 
ftands upright , but when it is nearly ripe , it hangs 
downwards. 
IV. The fecond , or Small Summer Rie. The 
Root of this is very like the former as alfo in its 
Stalks , Leaves , Ears, flowers, Grain and manner 
of growing • faving that this grows lower , and 
with f ewer Stalks , and has a fl;orter and leffer 
Ear , but armed with Awns as the other , but leffer , 
as is the Grain, or Corn alfo. 'This is Sown in the 
Spring only , and therefore called Summer Rie, 
whereas the former is Sown in Autumn , as 
Wheat is. 
V. The third , or Great or Broad Leav’d Rie. 
The Root of this bufhes cut with Strings and fi- 
bres , hke that of Wheat. This Rie has whiter 
Stalks than the two former , rtnmfi alfo and j\ raked. 
The leaves grow at the Joifits,<ana are much lar- 
ger than tlx Common fort, being about a foot 
and half long, and an Iuch broad, much broader 
than the other , as you may ftp by the figure: they 
are feme what /harp or rough 'about the edges , like 
thofe of the Common Rie. The Ear at top , is 
large and great, fet with /harp, long Awns , a 
full Hand breadth in length ■, the Grain within is 
like to the firfi Kind, blackifh brown in color , but 
greater than it , and aim of like to Wheat. 
VI. The Places. The fhft grows plentifully 
enough with us in England , and very plentifully in 
molt places of Germany and Poland , as appears by 
the great quantities of "it brought into England, in 
times of Scarcity from Da/ttzick , when we have a 
general want of Wheat and other Grain, as in 
very wet Years. It is fown alfo in all the Northern 
Regions, more elpecially in Vanemark, and thofe 
more Northerly Countries, than elfe where, their 
Climates not lo well ferving to produce Wheat. 
The fecond grows alfo with us in England. The 
third is brought out of the Eaf Country , and in 
times of Scarcity is many times Tranfported irom 
Dantsick hither. Baithinus had the Ear with 
fome of the Leaves, out of Signior Contarino 
his Garden. 
VII. The Times. The hrft is ufually fown in 
Autumn , in October, and November, when Wheat 
is fown : the fecond in the Spring in April , which 
is not fo enduring, but more apt to corrupt than 
the former, becaufe the Winter comes upon it be- 
fore it can attain its full perfedlion or ripenels. 
The hrft and third are generally ripe in Augufl. 
The fecond comes not to its full growth till Sep- 
tember. 
VIII. The Qualities. It is hotter than Wheat, 
being hot in the firft Degree, and temperate in re- 
fpe& to drynefs and moifture. It is DilcuiTive, or 
abfuming and wafting away of Tumors or Humors, 
to which it is applyed. It is alfo EmphraGive,or of 
a more obftrutfive or clammy Nature than 117-^ 
and harder to Digeft in the Stomach 5 but to 
Ruftick Bodies, which haVe a brisk Appetite, and 
a ftrong and good Digeftion, it affords good Nutri- 
ment, being next in goodbefs unto Wheat, efpeci- 
ally if the Corn be lweet and good, and the Bread 
well made, 
IX. The 
