Of the l Uiioric or Plants. 
5 Englifli EvvarfcEiocmc- 1 atbmary twiggy branches, sety grtcrc^t wgli,fc out fat flrakd 
orcorneted, leaning toward ti e gipnr.d : nbeuen do grow leaucs fet without -orrd<r,fomctin-.cs 
two together,and often three or feme growing faft together, lilt cvnto the common hr come 
greene on thevpper fide, hoary vnderr,cath,ar.d of a bitter tafte : among which leaues come forth 
yellow floureslike thofeof common Broome, but lefler, of little or r.ofmellat all: after which 
appeare frnall cods fomewbat haity,wherin is contained fmall feed.-the toot is tough and wcoddy. 
% Bauhinc Judges thefc two' laff deferibed to be onely varieties of the common Broome- towbofe 
opinion I do much incline, yet 1 haue let cur Authrs defeription hand, together with the figure of 
this later, which feeminglyexpreffes the greateft difference, f 
6 TheDwarfe Broomeof Hungary hath ftalkes and yellow floureslike thofeof the laftde- 
feribed : the leattes hereof are different, they are longer, and more in number : the whole plant is 
altogether greater, wherein efpecially confiifeth the difference. 
Thecomnron Broome growetli almoft euery where in dry paflures and low woods. 
The Broome Rape is not to be found but where Broome doth grow ; it groweth in a Broome 
field at the foot of Shooters hill next to London; vpon Hampftead Heath, and in diners other 
places. 
Spanifh Broome groweth in diners kingdomes ofSpaine and Italy ; we haue it in our London 
gardens. 
The White Broome groweth likewife in S paine and other hot regions ; it is a flranger in Eng. 
land-, of this Titus Calphurnius makes mention in his fecond Eclog of his Bucolicks,wrtting thus : 
The Time, 
Broome floureth in the end of Aprill or May, and then the young buds of rhe fiouresare tobc 
gathered, and laid in pickle or fait, which afterwards-being wafhed orboyled/tirevfedYor fallads 
as Capers be, and be eaten with no Idle delight : the cods and feeds be ripe in Amnift . the Raix- 
appearethand is feene efpecially inthemoneth of Iune. 0 :1 4 
The Spanifli Broome doth floure fooner,and is longer in flouring. 
•I The Names. 
A The twigs, flottres, and feedsof Broome are hot and dry in the fecond degree: theyarealfoofa 
thin e (fence, and are of force to clenfe and open, and efpecially the feed, which is dryer and not fo 
C Itdriueth away by the ftoole watery humours,and therefore it is wholefotne for them that haue 
the dropfie, efpecially being made with wine ; but better for the other infirmities with water. 
D The feed alfois commended for the fame pttrpofes. 
E There is aifo made of the aflies ofthe ftalkes and branches dryed and burnt, a lie with thin white 
wine, as Rhenifh wine, which is highly commended ofdiuers for the greene fickenefleand dronfie 
and this doth mightily exocll and drinn fnrrh rhin andwnrcrv fmmnrc . --i. - 5 
% The Place. 
Cent is vt, ecce pater, cjuas tradidit Ornitcvacca 
Me lie fub hir jut a lattes cxjlicucregenifia . 
See father, how the Kine ftretch out their tender fide 
Vnder t^he hairy broome, that gtowes in fields fowide. 
TheT emperat arc and Virtues. 
B The dccottion ofthe twigs and tops of Broome doth clenfe and open the litter, milt and kid- 
rues. 5 
,, , 1 v ; vviui cue vnne 
fret theiM 1 b addcf ; but witllaI1 ic dotb b y reafon °* bis fhar P e quality many times hurt and 
Mefue faith, that there is in the flottres and branches a cutting moifture,but full of excrements 
The 
