Chapter XXXIV: Front Matter (34)

Yet they are vsed sometime physically to be rosted, and made
into a Lohoc or Electuary, that is vsed for the cough or cold.
And it is thought of some, that Mithridates meant the kernels
of these nuts, to be vsed with Figs and Rue for his Antidote,
and not of Walnuts.

CHAP. VI.

_Vitis._ The Vine.

There is so great diuersities of Grapes, and so consequently of Vines that bear them, that I cannot giue you names to all that here grow with vs: for Iohn Tradescante my verie good friend, so often before remembred, hath assured me, that he hath twentie sorts growing with him, that hee neuer knew how or by what name to call them. One description therefore shall serue (as I vse to doe in such varieties) for all the rest, with the names afterwards, of as many as we can giue, and the seuerall formes, colours and proportions of the grapes.

The manured Vine, in the places where it hath abiden long time, groweth to haue a great bodie, stemme or trunke, sometimes of the bignesse of a mans arme, sleeue and all, spreading branches if it bee suffered without end or measure, but vsually stored with many armes or branches, both old and new, but weake, and therefore must bee sustained; whereof the old are couered with a thin scaly rinde, which will often chap and peele off of it selfe; the youngest being of a reddish colour, smooth and firme, with a hollownesse or pith in the middle: from the ioints of the young branches, and sometimes from the bodie of the elder, breake out on euerie side broade greene leaues, cut on the edges into fiue diuisions for the most part, and besides notched or dented about: right against the leafe, and likewise at other ioynts of the branches, come forth long twining or clasping tendrels, winding themselues about any thing standeth next vnto them: at the bottome of these leaues come forth clusters of small greenish yellow bloomes or flowers, and after them the berries, growing in the same manner in clusters, but of diuers formes, colours, tastes and greatnesse. For some grapes are great, others lesse, some very small (as the Currans that the Grocers sell) some white, some red, blew, blacke, or partie-coloured, some are as it were square, others round: some the clusters are close, others open, some are sweete, others sower or harsh, or of some other mixed taste; euerie one differing from others, verie notably either in taste, colour or forme; within euerie one of which grapes, (and yet there is a grape without stones) are contained one, two, or more kernels or stones, some of them being smal, others greater: the rootes spread far and deepe. They that keepe their Vines in the best order, doe cut them low, not suffering them to grow high, or with too many branches, whereby they grow the better, take vp the lesser roome, and bring their grapes fairer and sweeter.

The kindes of Vines and Grapes.

Our ordinarie Grape both white and red, which excelleth Crabs
for veriuice, and is not fit for wine with vs.

The white Muscadine Grape is a verie great Grape, sweete and
firme, some of the bunches haue weighed sixe pound, and some of
the grapes halfe an ounce.

The redde Muscadine is as great as the white, and chiefly
differeth in colour.

The Burlet is a very great white Grape, but fitter for
veriuice; then wine for the most part; yet when a hot yeare
happeneth fit for it, the Grape is pleasant.

The little blacke Grape that is ripe very early.

The Raisin of the Sunne Grape is a very great Grape, and very
great clusters, of a reddish colour when it is ripe with vs,
yet in an extraordinarie hot yeare, it hath got a little
blewnesse cast ouer by the best: but naturally verie blew.

The Curran Grape (or the Grape of Corinth) is the least Grape
of all, and beareth both few, and verie seldome with vs, but in
reasonable great clusters, and of a blackish blew colour, when
they are ripe with vs, and very sweete. There is another sort
of them that are red or browne, and of a sower taste, nothing
so sweete.

The Greeke wine Grape is a blackish Grape, and very sweete.

The Frontignack is a white Grape, of a verie sweete and
delicate taste, as the wine declareth, that smelleth as it were
of Muske.

The square Grape is reported to bear a Grape not fully round,
but sided, or as it were square, whereby it became so called.

The Damasco Grape is a great white grape, very sweete, and is
the true _Vva Zibeba_, that the Apothecaries should vse in the
_Trochisci Ciphi_: and such wee haue had in former times come
ouer vnto vs in great, long and round white boxes, containing
halfe an hundred weight a peece.

The Russet Grape is a reasonable faire grape, exceeding sweet
and whitish, with a thicke skinne, crusted ouer with a shew of
ash colour.

The white long Grape is like vnto a Pigeons egge, or as it were
pointed pendent like a Pearle.

The partie-coloured Grape is a reasonable great Grape, and
discoloured when it is ripe, sometimes the whole bunches, and
sometimes but some of the grapes being parted whitish, and
blacke halfe through, verie variably.

The Rhenish wine Grape is a white Grape, and endureth the cold
of winter when it commeth earely, more then the Muscadine
before set downe, and is nothing so sweete.

The White wine Grape is verie like vnto the Rhine Grape, the
soile only and climate adding more sweetnesse vnto the one then
to the other.

The Claret wine Grape is altogether like the white Grape, but
that it is not white, but of a reddish colour, which lying
bruised vpon the skins before they are pressed, giue that
Claret tincture to the wine.

The Teint is a Grape of a deeper or darker colour, whose iuice
is of so deepe a colour, that it serueth to colour other wine.

The Bursarobe is a faire sweete white Grape of much esteeme
about Paris.

The Alligant is a verie sweete Grape, giuing so deep and liuely
a coloured red wine, that no other whatsoeuer is comparable to
it, and therefore vsually called Spaniards blood.

The blew or blacke Grape of Orleans is another blacke Grape,
giuing a darke coloured sweete wine much commended in those
parts.

The Grape without stones is also a kinde by it selfe, and
groweth naturally neere Ascalon, as Brochard affirmeth, the
wine whereof is redde, and of a good taste.

The Virginia Vine, whereof I must needes make mention among
other Vines, beareth small Grapes without any great store of
iuice therein, and the stone within it bigger then in any other
Grape: naturally it runneth on the ground, and beareth little.

1 _Vuæ nigræ minores._ The small blacke Grape.
2 _Vuæ cæruleæ maiores._ The great blew Grape.
3 _Vuæ Moschatellinæ._ The Muscadine Grape.
4 _Vuæ Burletenses._ The Burlet Grape.
5 _Vuæ insolatæ._ The Ray sins of the sunne Grape.
6 _Ficus._ The Figge Tree.
]

The Vse of Vines, Grapes, and other parts that come of them.

The greene leaues of the Vine are cooling and binding, and
therefore good to put among other herbes that make gargles and
lotions for sore mouthes.

And also to put into the broths and drinke of those that haue
hot burning feauers, or any other inflammation.

They stay (as it is held for true) womens longings, if they be
either taken inwardly, or applyed outwardly.

Wine is vsually taken both for drinke and medicine, and is
often put into sawces, broths, cawdles, and gellies that are
giuen to the sicke. As also into diuers Physicall drinkes, to
be as a _vehiculum_ for the properties of the ingredients.

It is distilled likewise after diuers manners, with diuers
things, for diuers & sundry waters to drinke, & for diuers
purposes both inward and outward.

Also distilled of it selfe, is called Spirit of wine, which
serueth to dissolue, and to draw out the tincture of diuers
things, and for many other purposes.

The iuice or veriuice that is made of greene hard grapes,
before they be ripe, is vsed of the Apothecaries to be made
into a Syrupe, that is very good to coole and refresh a faint
stomacke.

And being made of the riper grapes is the best veriuice, farre
exceeding that which is made of crabs, to be kept all the
yeare, to be put both into meates and medicines.

The grapes of the best sorts of Vines are pressed into wine by
some in these dayes with vs, and much more as I verily beleeue
in times past, as by the name of Vineyard giuen to many places
in this Kingdome, especially where Abbies and Monasteries
stood, may bee coniectured: but the wine of late made hath
beene but small, and not durable, like that which commeth from
beyond Sea, whether our vnkindly yeares, or the want of skill,
or a conuenient place for a Vineyard be the cause, I cannot
well tell you.

Grapes of all sorts are familiarly eaten when they are ripe, of
the sicke sometimes as well as the sound.

The dryed grapes which we call great Raysins, and the Currans
which we call small Raysins, are much vsed both for meates,
broths, and sawces, in diuers manners, and this Countrey in
generall aboue any other, wherein many thousands of Frailes
full, Pipes, Hogs-heads, and Buts full are spent yearly, that
it breedeth a wonder in them of those parts where they growe
and prouide them, how we could spend so many.

The Raysins of the Sunne are the best dryed grapes, next vnto
the Damasco, and are very wholsome to eate fasting, both to
nourish, and to helpe to loosen the belly.

The dryed Lees of wine called Argoll or Tartar, is put to the
vse of the Goldsmith, Dyer, and Apothecary, who doe all vse it
in seuerall manners, euery one in his art.

Of it the Apothecaries make _Cremor Tartari_, a fine medicine
to bee vsed, as the Physitian can best appoint, and doth helpe
to purge humours by the stoole.

Thereof likewise they make a kinde of water or oyle, fit to bee
vsed, to take away freckles, spots, or any such deformities of
the face or skinne, and to make it smooth. It causeth likewise
haire to growe more aboundantly in those places where it
naturally should growe.

The liquor of the Vine that runneth forth when it is cut, is
commended to be good against the stone wheresoeuer it be; but
that liquor that is taken from the end of the branches when
they are burnt, is most effectuall to take away spots and
markes, ring-wormes and tetters in any place.

CHAP. VII.

_Ficus._ The Figge tree.

The Figge trees that are noursed vp in our country are of three sorts, whereof two are high; the one bearing against a wall goodly sweete and delicate Figs, called Figs of Algarua, and is blewish when it is ripe: the other tall kinde is nothing so good, neither doth beare ripe Figges so kindly and well, and peraduenture may be the white ordinary kinde that commeth from Spaine. The third is a dwarfe kinde of Figge tree, not growing much higher then to a mans body or shoulders, bearing excellent good Figges and blew, but not so large as the first kinde.

The Figge trees of all these three kindes are in leaues and growing one like vnto another, sauing for their height, colour, and sweetnesse of the fruit, hauing many armes or branches, hollow or pithy in the middle, bearing large leaues, and somewhat thicke, diuided sometimes into three, but vsually into fiue sections, of a darke greene colour on the vpperside, and whitish vnderneath, yeelding a milkie iuyce when it is broken, as the branches also or the figges when they are greene: the fruit breaketh out from the branches without anie blossome, contrary to all other trees of our Orchard, being round and long, fashioned very like vnto a small Peare, full of small white grains or kernels within it, of a very sweete taste when it is ripe, and very mellow or soft, that it can hardly be carried farre without bruising.

The other two sorts you may easily know and vnderstand, by so much as hath been said of them. Take only this more of the Figge tree, That if you plant it not against a bricke wall, or the wall of an house, &c. it will not ripen so kindly. The dwarfe Figge tree is more tender, and is therefore planted in great square tubs, to be remoued into the sunne in the Summer time, and into the house in Winter.

The Vse of Figges.

Figges are serued to the table with Raysins of the Sunne, and
blanched Almonds, for a Lenten dish.

The Figs that growe with vs when they are ripe, and fresh
gathered, are eaten of diuers with a little salt and pepper, as
a dainty banquet to entertaine a friend, which seldome passeth
without a cup of wine to wash them downe.

In Italy (as I haue beene enformed by diuers Gentlemen that
haue liued there to study physicke) they eate them in the same
manner, but dare not eate many for feare of a feuer to follow,
they doe account them to be such breeders of bloud, and heaters
of it likewise.

The Figges that are brought vs from Spaine, are vsed to make
Ptisan drinkes, and diuers other things, that are giuen them
that haue coughes or colds.

It is one of the ingredients also with Nuts and Rue, into
Mithridates counterpoison.

The small Figges that growe with vs, and will not ripen, are
preserued by the Comfitmakers, and candid also, to serue as
other moist or candid banquetting stuffe.

CHAP. VIII.

_Sorbus._ The Seruice tree.

There are two kindes of Seruice trees that are planted in Orchards with vs, and there is also a wilde kinde like vnto the later of them, with Ashen leaues, found in the woods growing of it selfe, whose fruit is not gathered, nor vsed to bee eaten of any but birds. And there is another kinde also growing wilde abroad in many places, taken by the Country people where it groweth, to be a Seruice tree, and is called in Latine, _Aria Theophrasti_, whose leaues are large, somewhat like Nut tree leaues, but greene aboue, and grayish vnderneath: some doe vse the fruit as Seruices, and for the same purposes to good effect, yet both of these wilde kindes wee leaue for another worke, and here declare vnto you onely those two sorts are noursed vp in our Orchards.

The more common or ordinary Seruice tree with vs, is a reasonable great tree, couered with a smooth barke, spread into many great armes, whereon are set large leaues, very much cut in on the edges, almost like vnto a Vine leafe, or rather like vnto that kinde of Maple, that is vsually called the Sycomore tree with vs: the flowers are white, and growe many clustering together, which after bring forth small browne berries when they are ripe, of the bignesse almost of Hasell nuts, with a small tuft, as if it were a crowne on the head, wherein are small blacke kernels.

The other kinde, which is more rare with vs, and brought into this Land by Iohn Tradescante, heretofore often remembered, hath diuers winged leaues, many set together like vnto an Ashen leafe, but smaller, and euery one endented about the edges: the flowers growe in long clusters, but nothing so many, or so close set as the wilde kinde: the fruit of this tree is in some round like an Apple, and in others a little longer like a Peare, but of a more pleasant taste then the ordinarie kinde, when they are ripe and mellowed, as they vse to doe with both these kindes, and with Medlars.

The Vse of Seruices.

They are gathered when they growe to be neare ripe (and that
is neuer before they haue felt some frosts) and being tyed
together, are either hung vp in some warme roome, to ripen them
thoroughly, that they may bee eaten, or (as some vse to doe)
lay them in strawe, chaffe, or branne, to ripen them.

They are binding, fit to be taken of them that haue any
scouring or laske, to helpe to stay the fluxe; but take heed,
lest if you binde too much, more paine and danger may come
thereof then of the scouring.

CHAP. IX.

_Mespilus._ The Medlar tree.

There are three sorts of Medlars: The greater and the lesser English, and the Neapolitan.

The great and the small English Medlar differ not one from the other in any thing, but in the size of the fruit, except that the small kinde hath some prickes or thornes vpon it, which the great one hath not, bearing diuers boughes or armes, from whence breake forth diuers branches, whereon are set long and somewhat narrow leaues, many standing together; in the middle whereof, at the end of the branch, commeth the flower, which is great and white, made of fiue leaues, broad at the ends, with a nicke in the middle of euery one; after which commeth the fruit, being round, and of a pale brownish colour, bearing a crowne of those small leaues at the toppe, which were the huske of the flower before, the middle thereof being somewhat hollow, and is harsh, able to choake any that shall eate it before it be made mellow, wherein there are certaine flat and hard kernels.

The Medlar of Naples groweth likewise to bee a reasonable great tree, spreading forth armes and branches, whereon are set many gashed leaues, somewhat like vnto Hawthorne leaues, but greater, and likewise diuers thornes in many places: the flowers are of an herbie greene colour, and small, which turne into smaller fruit then the former, and rounder also, but with a small head or crowne at the toppe like vnto it, and is of a more sweete and pleasant taste then the other, with three seeds only therein ordinarily.

The Vse of Medlars.

Medlars are vsed in the same manner that Seruices are, that
is, to be eaten when they are mellowed, and are for the same
purposes to binde the body when there is a cause: yet they as
well as the Seruices, are often eaten by them that haue no
neede of binding, and but onely for the pleasant sweetnesse of
them when they are made mellow, and sometimes come as a dish of
ripe fruit at their fit season, to be serued with other sorts
to the table.

CHAP. X.

_Lotus._ The Lote or Nettle tree.

1 _Sorbus legitima._ The true Seruice tree.
2 _Sorbus vulgaris siue Terminalis._ The ordinary Seruice tree.
3 _Mespilus vulgaris._ The common Medlar tree.
4 _Mespilus Aronia._ The Medlar of Naples.
5 _Lotus arbor._ The Nettle tree.
6 _Lotus Virginiana._ The Pishamin or Virginia Plumme.
7 _Cornus mas._ The Cornell Cherry tree.
]

The first kinde of Lote tree, whereof Dioscorides maketh mention, is but of one kinde; but there are some other trees spoken of by Theophrastus, that may be referred thereunto, which may bee accounted as bastard kindes thereof, of which I meane to entreate in this Chapter, hauing giuen you before the description of another kinde hereof (by the opinion of good Authors) vnder the name of _Laurocerasus_.

The first or true Lote tree groweth to be a tree of a great height, whose bodie and elder branches are couered with a smooth darke greene barke, the leaues are somewhat rough in handling, of a darke greene colour, long pointed, and somewhat deepe dented about the edges, somewhat like vnto a Nettle leafe, and oftentimes growe yellow toward Autumne: the flowers stand here and there scattered vpon the branches, after which come round berries like vnto Cherries, hanging downewards vpon long footstalkes, greene at the first, and whitish afterwards; but when they are ripe they become reddish, and if they be suffered to hang too long on the branches, they grow blackish, of a pleasant austere taste, not to be misliked, wherein is a hard round stone.

The second, which is a bastard kinde, and called _Guaiacum Patauinum_, groweth to bee a faire tree, with a smooth darke greene barke, shooting out many faire great boughes, and also slender greene branches, beset with faire broad greene leaues, almost like vnto the leaues of the Cornell tree, but larger: the flowers growe along the branches close vnto them, without any or with a very short foote-stalke consisting of foure greene leaues, which are as the huske, containing within it a purplish flower, made of foure leaues somewhat reddish: the fruit standeth in the middle of the green huske, greene at the first, and very harsh, but red and round when it is ripe, and somewhat like a Plumme, with a small point or pricke at the head thereof, and of a reasonable pleasant taste or rellish, wherein are contained flat and thicke browne seeds or kernels, like vnto the kernels of _Cassia Fistula_, somewhat hard, and not so stonie, but that it may somewhat easily be cut with a knife.

The third is called in Virginia _Pishamin_, The Virginia Plumme (if it be not all one with the former Guaiacana, whereof I am more then halfe perswaded) hath growne with vs of the kernels that were sent out of Virginia, into great trees, whose wood is very hard and brittle, and somewhat white withall: the branches are many, and grow slender to the end, couered with a very thinne greenish bark, whereon doe grow many faire broad greene leaues, without dent or notch on the edges, and so like vnto the former _Guaiacum_, that I verily thinke it (as I before said) to bee the same. It hath not yet borne flower or fruit in our Countrey that I can vnderstand: but the fruit, as it was sent to vs, is in forme and bignesse like vnto a Date, couered with a blackish skinne, set in a huske of foure hard leaues, very firme like vnto a Date, and almost as sweete, with great flat and thicke kernels within them, very like vnto the former, but larger.

The Vse of these Lote trees.

The first sort is eaten as an helper to coole and binde the
body: the last, as Captaine Smith relateth in the discouery
of Virginia, if the fruit be eaten while it is greene, and
not ripe, is able by the harsh and binding taste and quality
to draw ones mouth awry (euen as it is said of the former
Guaiacana) but when it is thorough ripe it is pleasant, as I
said before.

CHAP. XI.

_Cornus mas._ The Cornell tree.

The Cornell tree that is planted in Orchards, being the male (for the female is an hedge bush) is of two sorts, the one bearing red, the other whiter berries, which is very rare yet in our country, and not differing else.

It groweth to a reasonable bignesse and height, yet neuer to any great tree, the wood whereof is very hard, like vnto horne, and thereof it obtained the name: the body and branches are couered with a rugged barke, and spreadeth reasonable well, hauing somewhat smooth leaues, full of veines, plaine, and not dented on the edges: the flowers are many small yellow tufts, as it were of short haires or threads set together, which come forth before any leafe, and fall away likewise before any leafe bee much open: the fruit are long and round berries, of the bignesse of small Oliues, with an hard round stone within them, like vnto an Oliue stone, and are of a yellowish red when they are ripe, of a reasonable pleasant taste, yet somewhat austere withall.

The white (as I said) is like vnto the red, but onely that his fruit is more white when it is ripe.

The Vse of the Cornelles.

They helpe to binde the body, and to stay laskes, and by reason
of the pleasantnesse in them when they are ripe, they are much
desired.

They are also preserued and eaten, both for rarity and delight,
and for the purpose aforesaid.

CHAP. XII.

_Cerasus._ The Cherry tree.

There are so many varieties and differences of Cherries, that I know not well how to expresse them vnto you, without a large relation of their seuerall formes. I will therefore endeauour after one generall description (as my custome is in many other the like variable fruits) to giue as briefe and short notes vpon all the rest, as I can both for leafe and fruit, that so you may the better know what the fruit is, when you haue the name.

The English Cherrie tree groweth in time to be of a reasonable bignesse and height, spreading great armes, and also small twiggy branches plentifully; the leaues whereof are not verie large or long, but nicked or dented about the edges: the flowers come forth two or three or foure at the most together, at a knot or ioynt, euerie one by it selfe, vpon his owne small and long footestalke, consisting of fiue white leaues, with some threds in the middle; after which come round berries, greene at the first, and red when they are through ripe, of a meane bignesse, and of a pleasant sweete taste, somewhat tart withall, with a hard white stone within it, whose kernell is somewhat bitter, but not vnpleasant.

The Flanders Cherrie differeth not from the English, but that it is somewhat larger, and the Cherry somewhat greater and sweeter, and not so sower.

The early Flanders Cherry is more rathe or early ripe, almost as soone as the May Cherry, especially planted against a wall, and of many false knaues or Gardiners are sold for May Cherrie trees.

The May Cherrie in a standard beareth ripe fruite later then planted against a wall, where the berries will be red in the verie beginning of May sometimes.

The Arch-Dukes Cherrie is one of the fairest and best cherries wee haue, being of a very red colour when it is ripe, and a little long more then round, and somewhat pointed at the end, of the best rellish of any Cherrie whatsoeuer, and of a firme substance; scarce one of twentie of our Nurserie men doe sell the right, but giue one for another: for it is an inherent qualitie almost hereditarie with most of them, to sell any man an ordinary fruit for whatsoeuer rare fruit he shall aske for: so little they are to be trusted.

The ounce Cherrie hath the greatest and broadest leafe of any other cherrie, but beareth the smallest store of cherries euerie yeare that any doth, and yet blossometh well: the fruit also is nothing answerable to the name being not verie great, of a pale yellowish red, neere the colour of Amber, and therefore some haue called it, the Amber Cherrie.

The great leafed Cherrie is thought of diuers to bee the Ounce Cherrie, because it hath almost as great a leafe as the former: but the fruit of this also doth not answer the expectation of so great a leafe, being but of a meane bignesse, and a small bearer, yet of a pale reddish colour.

The true Gascoign Cherry is known but to a few; for our Nursery men do so change the names of most fruits they sell, that they deliuer but very few true names to any: In former times before our wilde blacke Cherrie was found to grow plentifully in our owne woods in many places of this Land, the French continually stored vs with wilde stockes to graft vpon, which then were called Gascoigne stocks, but since they haue so termed another red Cherrie, and obtruded it vpon their customers: but the true is one of our late ripe white Cherries, euen as Gerard saith, it is a great cherrie and spotted: and this is that Cherrie I so commend to be a fit stocke to graft May cherries vpon.

The Morello Cherrie is of a reasonable bignesse, of a darke red colour when they are full ripe, and hang long on, of a sweetish sower taste, the pulpe or substance is red, and somewhat firme: if they be dryed they will haue a fine sharpe or sower taste very delectable.

The Hartlippe Cherrie is so called of the place where the best of this kinde is noursed vp, being betweene Sittingbourne and Chattam in Kent, and is the biggest of our English kindes.

The smaller Lacure or Hart Cherrie is a reasonable faire Cherrie, full aboue, and a little pointing downward, after the fashion of an heart, as it is vsually painted, blackish when it is full ripe, and lesser then the next.

The great Lacure or Hart Cherrie differeth not in forme, but in greatnesse, being vsually twice as great as the former, and of a reddish blacke colour also: both of them are of a firme substance, and reasonable sweete. Some doe call the white cherrie, the White hart cherrie.

The Luke Wardes Cherrie hath a reasonable large leafe, and a larger flower then many other: the cherries grow with long stalkes, and a stone of a meane size within them, of a darke reddish colour when they are full ripe, of a reasonable good rellish, and beareth well.

The Corone Cherrie hath a leafe little differing from the Luke Wardes cherrie; the fruit when it is ripe, is of a faire deepe red colour, of a good bignesse, and of a verie good taste, neither verie sweete or sower: the pulpe or iuice will staine the hands.

The Vrinall Cherrie in a most fruitfull yeare is a small bearer, hauing many yeares none, and the best but a few; yet doth blossome plentifully euery yeare for the most part: the cherrie is long and round, like vnto an Vrinall, from whence it tooke his name; reddish when it is full ripe, and of an indifferent sweete rellish.

The Agriot Cherrie is but a small Cherrie, of a deepe redde colour when it is ripe, which is late; of a fine sharpe taste, most pleasant and wholsome to the stomacke of all other cherries, as well while they are fresh as being dryed, which manner they much vse in France, and keepe them for the vse both of the sicke and sound at all times.

The Biguarre Cherrie is a fair cherrie, much spotted with white spots vpon the pale red berry, and sometimes discoloured halfe white and halfe reddish, of a reasonable good rellish.

The Morocco Cherrie hath a large white blossome, and an indifferent big berrie, long and round, with a long stalke of a darke reddish purple colour, a little tending to a blew when it is full ripe, of a firme substance: the iuice is of a blackish red, discolouring the hands or lips, and of a pleasant taste: Some doe thinke that this and the Morello be both one.

The Naples Cherrie is also thought to bee all one with the Morello or Morocco.

The white Spanish Cherrie is an indifferent good bearer, the leafe and blossome somewhat large, and like the Luke Wardes cherrie: the cherries are reasonable faire berries, with long stalkes and great stones, white on the outside, with some rednesse, on the one side of a firme substance, and reasonable sweet, but with a little aciditie, and is one of the late ripe ones: But there is another late ripe white Cherry, which some call the Gascoigne, before remembred.

The Flanders cluster Cherrie is of two sorts, one greater then another: the greater kinde hath an indifferent large leafe; the blossomes haue many threds within them, shewing as it were many parts, which after turne into clusters of berries, foure, fiue or sixe together, and but with one stalke vnder them, as if they grew one out of another, and sometimes they will beare but two or three, and most of them but one cherry on a stalke, which are red when they are ripe, very tender, and waterish sweete in eating.

The lesser is in all things like the greater, but smaller, which maketh the difference.

The wilde cluster or birds cluster Cherry beareth many blossomes set all along the stalkes, and cherries after them in the same maner, like a long thinne bunch of grapes, and therefore called of some the Grape cherry: there are of them both red and blacke.

1 _Cerasus præcox._ The May Cherry.
2 _Cerasus Batauica._ The Flanders Cherry.
3 _Cerasus Hispanica siue alba._ The white Cherry.
4 _Cerasus platophyllos._ The great leafed Cherry.
5 _Cerasus Luca Wardi._ Luke Wards Cherry.
6 _Cerasus Neapolitana._ The Naples Cherry.
7 _Cerasus Cordata._ The Heart Cherry.
8 _Cerasus maculata._ The bignarre or spotted Cherry.
9 _Cerasus auium racemosa._ The wilde cluster Cherry.
10 _Cerasus Corymbisera._ The Flanders cluster Cherry.
11 _Cerasus Archiducis._ The Archdukes Cherry.
12 _Chamacerasus._ The dwarfe Cherry.
]

The soft sheld Cherrie is a small red cherrie when it is ripe, hauing the stone within it so soft and tender, that it may easily be broken in the eating of the cherrie.

Iohn Tradescantes Cherrie is most vsually sold by our Nursery Gardiners, for the Archdukes cherrie, because they haue more plenty thereof, and will better be increased, and because it is so faire and good a cherrie that it may be obtruded without much discontent: it is a reasonable good bearer, a faire great berrie, deepe coloured, and a little pointed.

The Baccalaos or New-found-land Cherrie hath a shining long leafe, most like vnto a Peach leafe, the blossomes come very many together as it were in an vmbell, which is such a cluster as is neither like the Flanders cluster, nor the wilde cluster cherrie blossome: it bringeth forth berries standing in the same manner euerie one vpon his own footestalke, being no bigger then the largest berrie of the red Curran tree or bush, of a pale or waterish red colour when it is ripe.

The strange long cluster Cherrie, or _Padus Theophrasti Dalechampio_ is reckoned by the Author of that great Herball that goeth vnder his name, among the sorts of cherries; and so must I vntill a fitter place be found for it. It groweth in time to be a great tree, with a sad coloured barke both on the bodie and branches, whereon doe grow many leaues, somewhat broade, shorter, harder, and a little more crumpled then any cherrie leafe: the blossomes are very small, and of a pale or whitish colour, smelling very sweete and strong, or rather heady, like Orenge flowers, growing on small long branches, very like the toppe of flowers vpon the Laburnum or Beane trefoile trees: after which come small blacke berries, growing together all along the long stalke, like vnto the wilde cluster or birds cherrie mentioned before, but not much bigger then tares, with small stones within them, and little or no sustance vpon them: the French call the tree _Putier_, because the wood thereof stinketh, and make it to be wonderfull that the blossomes of the tree mould be so sweete, and the wood so stinking.

The Cullen Cherrie is a darke red cherrie like the Agriot, which they of those parts neere Cullen and Vtrecht &c. vse to put into their drinke, to giue it the deeper colour.

The great Hungarian Cherrie of Zwerts is like both in leafe and fruite vnto the Morello cherrie, but much greater and fairer, and a far better bearer: for from a small branch hath beene gathered a pound of cherries, and this is vsuall continually, and not accidentally, most of them foure inches in compasse about, and very many of them more of a faire deepe red colour, and very sweete, excelling the Arch-Dukes cherry, or any other whatsoeuer.

The Cameleon or strange changeable Cherry deseruedly hath this name, although of mine owne imposition, not only because it beareth vsually both blossomes, greene and ripe fruit at one time thereupon, but that the fruit will be of many formes; some round, some as it were square, and some bunched forth on one side or another, abiding constant in no fashion, but for the most part shewing forth all these diuersities euerie yeare growing vpon it: the fruit is of a very red colour, and good taste.

The great Rose Cherry, or double blossomd Cherry differeth not in any thing from the English Cherrie, but only in the blossomes, which are very thicke of white leaues, as great and double as the double white Crowfoote, before remembred, and sometimes out of the middle of them will spring another smaller flower, but double also; this seldome beareth fruit, but when it doth I suppose it commeth from those blossomes are the least double, and is red, no bigger then our ordinary English cherrie.

The lesser Rose or double blossomd Cherrie beareth double flowers also, but not so thicke and double as the former; but beareth fruit more plentifully, of the same colour and bignesse with the former.

The Dwarfe Cherrie is of two sorts; one whose branches fall downe low, round about the body of it, with small greene leaues, and fruit as small, of a deep red colour.

The other, whose branches, although small, grow more vpright, hauing greener shining leaues: the fruit is little bigger then the former, red also when it is ripe, with a litle point at the end: both of them of a sweetish rellish, but more sower.

The great bearing Cherry of Master Millen is a reasonable great red cherry, bearing very plentifully, although it bee planted against a North wall, yet it will bee late ripe, but of an indifferent sweet and good rellish.

The long finger Cherry is another small long red one, being long & round like a finger, wherof it took the name: this is not the Vrinall cherry before, but differing from it.

The Vse of Cherries.

All these sorts of Cherries serue wholly to please the palate,
and are eaten at all times, both before and after meales.

All Cherries are cold, yet the sower more then the sweete; and
although the sweete doe most please, yet the sower are more
wholsome, if there bee regard taken in the vsing.

The Agriot or sower Cherries are in France much vsed to bee
dryed (as is said before) as Pruines are, and so serue to be
ministred to the sicke in all hot diseases, as feuers &c.
being both boyled in their drinkes, and taken now and then of
themselues, which by reason of their tartnesse, doe please the
stomacke passing well.

The Gum of the Cherrie tree is commended to bee good for those
are troubled with the grauell or stone. It is also good for the
cough being dissolued in liquour, and stirreth vp an appetite.
The distilled water of the blacke Cherries, the stones being
broken among them, is vsed for the same purpose, for the
grauell, stone, and winde.

CHAP. XIII.

_Prunus._ The Plumme tree.

There are many more varieties of Plummes then of Cherries, so that I must follow the same order with these that I did with them, euen giue you their names apart, with briefe notes vpon them, and one description to serue for all the rest. And in this recitall I shall leaue out the Apricockes which are certainly a kind of Plum, of an especiall difference, and not of a Peach, as Galen and some others haue thought, and set them in a chapter by themselues, and only in this set down those fruits are vsually called Plums.

The Plum tree (especially diuers of them) riseth in time to bee a reasonable tall and great tree, whose bodie and greater armes are couered with a more rugged barke, yet in some more or lesse, the younger branches being smooth in all, the leaues are somewhat rounder then those of the Cherrie tree, and much differing among themselues, some being longer, or larger, or rounder then others, and many that are exercised herein, can tell by the leafe what Plum the tree beareth (I speake this of many, not of all) as in many Cherries they can doe the like: the flowers are white, consisting of fiue leaues: the fruit is as variable in forme, as in taste or colour, some being ovall or Peare fashion or Almond like, or sphericall or round, some firme, some soft and waterish, some sweete, some sower or harsh, or differing from all these tastes: and some white, others blacke, some red, others yellow, some purple, others blew, as they shall bee briefly set downe vnto you in the following lines, where I meane not to insert any the wilde or hedge fruit, but those only are fit for an Orchard, to be stored with good fruit: and of all which sorts, the choysest for goodnesse, and rarest for knowledge, are to be had of my very good friend Master Iohn Tradescante, who hath wonderfully laboured to obtaine all the rarest fruits hee can heare off in any place of Christendome, Turky, yea or the whole world; as also with Master Iohn Millen, dwelling in Olde streete, who from Iohn Tradescante and all others that haue had good fruit, hath stored himselfe with the best only, and he can sufficiently furnish any.

The Amber Primordian Plumme is an indifferent faire Plumme, early ripe, of a pale yellowish colour, and of a waterish taste, not pleasing.

The red Primordian Plumme is of a reasonable size, long and round, reddish on the outside, of a more dry taste, and ripe with the first sorts in the beginning of August.

The blew Primordian is a small plumme, almost like the Damascene, and is subiect to drop off from the tree before it be ripe.

The white Date Plum is no very good plum.

The red Date plumme is a great long red pointed plumme, and late ripe, little better then the white.

The blacke Mussell plumme is a good plumme, reasonable drye, and tasteth well.

The red Mussell Plumme is somewhat flat as well as round, of a very good taste, and is ripe about the middle of August.

The white Mussell plumme is like the redde, but somewhat smaller, and of a whitish greene colour, but not so well tasted.

The Imperiall plum is a great long reddish plum, very waterish, and ripeneth somewhat late.

The Gaunt plum is a great round reddish plum, ripe somewhat late, and eateth waterish.

The red Pescod plum is a reasonable good plum.

The white Pescod plum is a reasonable good rellished plumme, but somewhat waterish.

The greene Pescod plum is a reasonable big and long pointed plum, and ripe in the beginning of September.

The Orenge plum is a yellowish plum, moist, and somewhat sweetish.

The Morocco plumme is blacke like a Damson, well tasted, and somewhat drye in eating.

The Dine plum is a late ripe plum, great and whitish, speckled all ouer.

The Turkie plum is a large long blackish plum, and somewhat flat like the Mussell plum, a well rellished dry plum.

The Nutmeg plumme is no bigger then a Damson, and is of a greenish yellow colour when it is ripe, which is with vs about Bartholmew tide, and is a good plum.

The Perdigon plumme is a dainty good plumme, early blackish, and well rellished.

The Verdoch plum is a great fine greene shining plum fit to preserue.

The Ienua plum is the white Date plum, before remembred.

The Barberry plum is a great early blacke plum, and well tasted.

The Pruneola plum is a small white plum, of a fine tart taste: it was wont to bee vsually brought ouer in small round boxes, and sold most commonly at the Comfitmakers, (cut in twaine, the stone cast away) at a very deere rate: the tree groweth and beareth well with vs.

The Shepway Bulleis is of a darke blewish brown colour, of a larger size then the ordinary, and of a sharpe taste, but not so good as the common.

The white and the blacke Bulleis are common in most Countries, being small round plums, lesser then Damsons, sharper in taste, and later ripe.

The Flushing Bulleis groweth with his fruite thicke clustring together like grapes.

The Winter Creke is the latest ripe plum of all sorts, it groweth plentifully about Bishops Hatfield.

The white Peare plum early ripe, is of a pale yellowish greene colour.

The late ripe white Peare plum is a greater and longer plum, greenish white, and is not ripe vntill it be neere the end of September, both waterish plums.

The blacke Peare plum is like vnto the white Peare plumme, but that the colour is blackish when it is ripe, and is of a very good relish, more firme and drye then the other.

The red Peare plumme is of the same fashion and goodnesse, but is the worst of the three.

The white Wheate plum is a waterish fulsome plum.

The red Wheate plum is like the other for taste.

The Bowie plum is flat and round, yet flatter on the one side then on the other, which caused the name, and is a very good rellished blacke plum.

The Friars plumme is a very good plum, well tasted, and comming cleane from the stone, being blacke when it is ripe, and some whitish spots vpon it.

The Catalonia plum is a very good plum.

The Don Alteza is also a very good plum.

The Muscadine plum, some call the Queene mother plumme, and some the Cherry plum, is a faire red plum, of a reasonable bignesse, and ripe about Bartholmew tide.

1 _Prunum Imperiale._ The Imperiall Plum.
2 _Prunum Turcicum._ The Turkey Plum.
3 _Prunum præcox rubrum._ The red Primordian Plum.
4 _Prunum Mytellinum._ The Mussell Plum.
5 _Prunum Ambariuum._ The Amber Plum.
6 _Prunum Regineum._ The Queen mother Plum.
7 _Prunum viride._ The green Oysterly Plum.
8 _Prunum Arantiacum._ The Orenge Plum.
9 _Prunum Myristicum._ The Nutmeg Plum.
10 _Prunum Siliquosum._ The Pescod Plum.
11 _Prunum Gandauense._ The Gaunt Plum.
12 _Prunum Dactylites._ The Date Plum.
13 _Prunum Pyrinum præcox._ The early Peare Plum.
]

The Christian plum, called also the Nutmeg plum; the tree groweth very shrubby, and will abide good for six weekes at the least after it is gathered, and after all other plums are spent.

The Cherry plum remembred before, speaking of the Muscadine plum, is a very good plum, but small.

The Amber plum is a round plum, as yellow on the outside almost as yellow waxe, of a sowre vnpleasant taste that which I tasted, but I thinke it was not the right; for I haue seene and tasted another of the same bignesse, of a paler colour, farre better rellished, and a firmer substance, comming cleane from the stone like an Apricocke.

The Apricocke plum is a good plum when it is in its perfection, but that is seldome; for it doth most vsually cracke, thereby diminishing much of its goodnesse, and besides yeeldeth gumme at the crackes.

The Eason plum is a little red plum, but very good in taste.

The Violet plum is a small and long blackish blew plum, ripe about Bartholmew tide, a very good dry eating fruit.

The Grape plum is the Flushing Bulleis before remembred.

The Dennie plum is called also the Cheston, or the Friars plum before remembred.

The Damaske Violet plum, or Queen mother plum spoken of before.

The blacke Damascene plum is a very good dry plum, and of a darke blew colour when it is ripe.

The white Damson is nothing so well rellished as the other.

The great Damson or Damaske plum is greater then the ordinary Damson, and sweeter in taste.

The blew Damson well knowne, a good fruit.

The Coserers plum is flat, like vnto a Peare plum, it is early ripe and blacke, of a very good rellish.

The Margate plum the worst of an hundred.

The green Oysterly plum is a reasonable great plum, of a whitish green colour when it is ripe, of a moist and sweete taste, reasonable good.

The red Mirobalane plum groweth to be a great tree quickly, spreading very thicke and farre, very like the blacke Thorne or Sloe bush: the fruit is red, earlier ripe, and of a better taste then the white.

The white Mirobalane plum is in most things like the former red, but the fruit is of a whitish yellow colour, and very pleasant, especially if it be not ouer ripe: both these had need to be plashed against a wall, or else they will hardly beare ripe fruit.

The Oliue plum is very like a greene Oliue, but for colour and bignesse, and groweth lowe on a small bushing tree, and ripeneth late, but is the best of all the sorts of greene plums.

The white diapred plum of Malta, scarce knowne to any in our Land but Iohn Tradescante, is a very good plum, and striped all ouer like diaper, and thereby so called.

The blacke diapred plum is like the Damascene plum, being blacke with spots, as small as pins points vpon it, of a very good rellish.

The Peake plum is a long whitish plum, and very good.

The Pishamin or Virginia plum is called a plum, but vtterly differeth from all sorts of plums, the description whereof may truely enforme you, as it is set downe in the tenth Chapter going before, whereunto I referre you.

The Vse of Plums.

The great Damaske or Damson Plummes are dryed in France in
great quantities, and brought ouer vnto vs in Hogs-heads, and
other great vessels, and are those Prunes that are vsually sold
at the Grocers, vnder the name of Damaske Prunes: the blacke
Bulleis also are those (being dryed in the same manner) that
they call French Prunes, and by their tartnesse are thought to
binde, as the other, being sweet, to loosen the body.

The Bruneola Plumme, by reason of his pleasant tartnesse, is
much accounted of, and being dryed, the stones taken from them,
are brought ouer to vs in small boxes, and sold deere at the
Comfitmakers, where they very often accompany all sorts of
banquetting stuffes.

Some of these Plums, because of their firmnesse, are
vndoubtedly more wholsome then others that are sweete and
waterish, and cause lesse offence in their stomackes that eate
them; and therefore are preserued with Sugar, to be kept all
the yeare. None of them all is vsed in medicines so much as
the great Damson or Damaske Prune, although all of them for
the most part doe coole, lenifie, and draw forth choller, and
thereby are fittest to be vsed of such as haue chollericke
Agues.

CHAP. XIIII.

_Mala Armeniaca siue Præcocia._ Apricockes.

The Apricocke (as I said) is without question a kinde of Plumme, rather then a Peach, both the flower being white, and the stone of the fruit smooth also, like a Plumme, and yet because of the excellencie of the fruit, and the difference therein from all other Plummes, I haue thought it meete to entreate thereof by it selfe, and shew you the varieties haue been obserued in these times.

The Apricocke tree riseth vp to a very great height, either standing by it selfe (where it beareth not so kindly, and very little in our country) or planted against a wall, as it is most vsuall, hauing a great stemme or body, and likewise many great armes or branches, couered with a smooth barke: the leaues are large, broad, and almost round, but pointed at the ends, and finely dented about the edges: the flowers are white, as the Plumme tree blossomes, but somewhat larger, and rounder set: the fruit is round, with a cleft on the one side, somewhat like vnto a Peach, being of a yellowish colour as well on the inside as outside, of a firme or fast substance, and dry, not ouermoist in the eating, and very pleasant in taste, containing within it a broad and flat stone, somewhat round and smooth, not rugged as the Peach stone, with a pleasant sweete kernell (yet some haue reported, that there is such as haue their kernels bitter, which I did neuer see or know) and is ripe almost with our first or earliest Plummes, and thereof it tooke the name of _Præcox_; and it may bee was the earliest of all others was then knowne, when that name was giuen.

The great Apricocke, which some call the long Apricocke, is the greatest and fairest of all the rest.

The smaller Apricocke, which some call the small round Apricocke, is thought to be small, because it first sprang from a stone: but that is not so; for the kinde it selfe being inoculated, will bee alwaies small, and neuer halfe so faire and great as the former.

The white Apricocke hath his leaues more folded together, as if it were halfe double: it beareth but seldome, and very few, which differ not from the ordinary, but in being more white, without any red when it is ripe.