IB. I. 
Zea fiue Spelt a. 
Spelt Corne. 
Of the Hiftory of Plants. 
the Bride and Bridegrooms did eate ofrh.it Fa* 
which the Grecians do call The fame thin^ a- 
Jclepiades affirmed] in Galen , in his ninth Booke^ac- 
cording to the places affedted , writing thus 5 Far- 
ris quod Zea appellant that is to fa y 6 Far which is cal- 
led Zea, &c. And this Far is alfo named of the La- 
tines, Ador , Adoreum , and Semen adoratm. 
The temper 1 . 
Spelt, as Diofcorides reporteth, naurifheth more 
than Barley. Galen vvriteth in his Bookes of the Fa- 
culties offimple Medicines, Spelt is in all his tem- 
perature in a meane betvveene Wheat and Barley 
and may in vertue be referred to the kindes" of Bar- 
ley and Wheat, being indifferent to them both. 
«f[ The vertucs. 
The floure or meale of Spelt corne bqyled in A 
water with the pouderof red Saunders, and a little 
oyleofRofesand Lillies, vnto theformeofa Pul- 
tefle,and applied hot, taketh away the dwelling of 
the legs gotten by cold and long (landing . 
* Spelt (faith Turner) is common about Wetfen- B 
burgh in high Almanie, eight Dutchmiles on this 
fide Strausbourgh : and there all men vfe it for 
wheat ; for there groweth no wheat at all ; yet I ne- 
uer faw fairer and pleafanjer bread in any place in 
all my life, than I haue eaten there, made onely of 
this Spelt. The Corne is much leffe than Wheat 
and fomewhat (horter than Rie, but nothino- fo 
blacke. f ° 
O h a Of Starch Qome . 
51 The defeription. 
T His other kind of Spelt a or Zea is called of the 
Germane Herbarifts Amyleum Frumentump r 
Starch corne ; and is a kinde of grain fovven 
to that end, or a three moneths graine, and is very 
like vnto wheat in ftalke and feed ; but the eare 
thereof is fet round about, and madevp with two 
ranks, with certaine beards, almoft after the man- 
ner of Barley, and the feed is clofed vpin chaffie 
huskes, and is lovven in the Spring. 
51 The place. 
Ami! corne, or Starch corne is (bwenin Ger- 
manie,Polonia, Denmarke, and other thofe Ea- 
flerne Regions, as well to feed their cattel and pul- 
len i with, as alfo to make (larch ; for the which pur- 
pole it doth very fitly ferue. r 
51 The time. 
It is fovven in Autumne, or the fall of the leafe 
and oftentimes in the Spring; and for that caufe 
hath beene called T rimeftre, or three months grain : 
lt bringethhis feed to ripenefle in the beginning 
of Auguft,a nd is fowen in the Low-Countries in 
the Spring of the yeare. 
5f The names. 
Becaufethe Germanes haue great vfe of it to 
make (larch with, they do call it ^melCOItlS Wee 
* 3 thinks 
