Chapter XXXV: Front Matter (35)

The Mascoline Apricocke hath a finer greene leafe, and thinner then the former, and beareth very seldome any store of fruit, which differeth in nothing from the first, but that it is a little more delicate.

The long Mascoline Apricocke hath his fruit growing a little longer then the former, and differeth in nothing else.

The Argier Apricocke is a smaller fruit then any of the other, and yellow, but as sweete and delicate as any of them, hauing a blackish stone within it, little bigger then a Lacure Cherry stone: this with many other sorts Iohn Tradescante brought with him returning from the Argier voyage, whither hee went voluntary with the Fleete, that went against the Pyrates in the yeare 1620.

The Vse of Apricockes.

Apricockes are eaten oftentimes in the same manner that other
dainty Plummes are, betweene meales of themselues, or among
other fruit at banquets.

They are also preserued and candid, as it pleaseth Gentlewomen
to bestowe their time and charge, or the Comfitmaker to sort
among other candid fruits.

Some likewise dry them, like vnto Peares, Apples, Damsons, and
other Plummes.

Matthiolus doth wonderfully commend the oyle drawne from the
kernels of the stones, to annoint the inflamed _hæmorrhoides_
or piles, the swellings of vlcers, the roughnesse of the tongue
and throate, and likewise the paines of the eares.

CHAP. XV.

_Mala Persica._ Peaches.

As I ordered the Cherries and Plummes, so I intend to deale with Peaches, because their varieties are many, and more knowne in these dayes then in former times: but because the Nectorin is a differing kinde of Peach, I must deale with it as I did with the Apricocke among the Plummes, that is, place it in a Chapter by it selfe.

The Peach tree of it selfe groweth not vsually altogether so great, or high as the Apricocke, because it is lesse durable, but yet spreadeth with faire great branches, from whence spring smaller and slenderer reddish twigges, whereon are set long narrow greene leaues, dented about the edges: the blossomes are greater then of any Plumme, of a deepe blush or light purple colour: after which commeth the fruit, which is round, and sometimes as great as a reasonable Apple or Pippin (I speake of some sorts; for there be some kindes that are much smaller) with a furrow or cleft on the one side, and couered with a freese or cotton on the outside, of colour either russet, or red, or yellow, or of a blackish red colour; of differing substances and tastes also, some being firme, others waterish, some cleauing fast to the stone on the inside, others parting from it more or lesse easily, one excelling another very farre, wherein is contained a rugged stone, with many chinkes or clefts in it, the kernell whereof is bitter: the roots growe neither deepe nor farre; and therefore are subiect to the winds, standing alone, and not against a wall. It sooner waxeth old and decayeth, being sprung of a stone, then being inoculated on a Plumme stocke, whereby it is more durable.

The great white Peach is white on the outside as the meate is also, and is a good well rellished fruit.

The small white Peach is all one with the greater, but differeth in size.

The Carnation Peach is of three sorts, two are round, and the third long; they are all of a whitish colour, shadowed ouer with red, and more red on the side is next the sunne: the lesser round is the more common, and the later ripe.

The grand Carnation Peach is like the former round Peach, but greater, and is as late ripe, that is, in the beginning of September.

The red Peach is an exceeding well rellished fruit.

The russet Peach is one of the most ordinary Peaches in the Kingdome, being of a russet colour on the outside, and but of a reasonable rellish, farre meaner then many other.

The Island Peach is a faire Peach, and of a very good rellish.

The Newington Peach is a very good Peach, and of an excellent good rellish, being of a whitish greene colour on the outside, yet halfe reddish, and is ripe about Bartholmew tide.

The yellow Peach is of a deepe yellow colour; there be hereof diuers sorts, some good and some bad.

The St. Iames Peach is the same with the Queenes Peach, here belowe set downe, although some would make them differing.

The Melocotone Peach is a yellow faire Peach, but differing from the former yellow both in forme and taste, in that this hath a small crooked end or point for the most part, it is ripe before them, and better rellished then any of them.

1 _Malus Armeniaca siue Præcocia._ The Apricocke.
2 _Malus Persica Melocotonea._ The Melocotone Peach.
3 _Persica Moschatellina._ The Nutmeg Peach.
4 _Persica nigra._ The blacke Peach.
5 _Persica Carnea longa._ The long Carnation Peach.
6 _Persica Reginea._ The Queenes Peach.
7 _Amygdalus._ The Almond.
8 _Persica du Troas._ The Peach du Troas.
9 _Nucipersica rubra optima._ The best Romane red Nectorin.
10 _Nucipersica rubra altera._ The bastard red Nectorin with a
pincking blossome.
]

The Peach _du Troas_ is a long and great whitish yellow Peach, red on the outside, early ripe, and is another kinde of Nutmeg Peach.

The Queenes Peach is a faire great yellowish browne Peach, shadowed as it were ouer with deepe red, and is ripe at Bartholmew tide, of a very pleasant good taste.

The Romane Peach is a very good Peach, and well rellished.

The Durasme or Spanish Peach is of a darke yellowish red colour on the outside, and white within.

The blacke Peach is a great large Peach, of a very darke browne colour on the outside, it is of a waterish taste, and late ripe.

The Alberza Peach is late ripe, and of a reasonable good taste.

The Almond Peach, so called, because the kernell of the stone is sweete, like the Almond, and the fruit also somewhat pointed like the Almond in the huske; it is early ripe, and like the Newington Peach, but lesser.

The Man Peach is of two sorts, the one longer then the other, both of them are good Peaches, but the shorter is the better rellished.

The Cherry Peach is a small Peach, but well tasted.

The Nutmeg Peach is of two sorts, one that will be hard when it is ripe, and eateth not so pleasantly as the other, which will bee soft and mellow; they are both small Peaches, hauing very little or no resemblance at all to a Nutmeg, except in being a little longer then round, and are early ripe.

Many other sorts of Peaches there are, whereunto wee can giue no especiall name; and therefore I passe them ouer in silence.

The Vse of Peaches.

Those Peaches that are very moist and waterish (as many of
them are) and not firme, doe soone putrefie in the stomacke,
causing surfeits oftentimes; and therefore euery one had neede
bee carefull, what and in what manner they eate them: yet they
are much and often well accepted with all the Gentry of the
Kingdome.

The leaues, because of their bitternesse, serue well being
boyled in Ale or Milke, to be giuen vnto children that haue
wormes, to help to kill them, and doe gently open the belly, if
there be a sufficient quantity vsed.

The flowers haue the like operation, that is, to purge the body
somewhat more forceably then Damaske Roses; a Syrupe therefore
made of the flowers is very good.

The kernels of the Peach stones are oftentimes vsed to be giuen
to them that cannot well make water, or are troubled with the
stone; for it openeth the stoppings of the vritory passages,
whereby much ease ensueth.

CHAP. XVI.

_Nucipersica._ Nectorins.

I presume that the name _Nucipersica_ doth most rightly belong vnto that kinde of Peach, which we call Nectorins, and although they haue beene with vs not many yeares, yet haue they beene knowne both in Italy to Matthiolus, and others before him, who it seemeth knew no other then the yellow Nectorin, as Dalechampius also: But we at this day doe know fiue seuerall sorts of Nectorins, as they shall be presently set downe; and as in the former fruits, so in this, I will giue you the description of one, and briefe notes of the rest.

The Nectorin is a tree of no great bignesse, most vsually lesser then the Peach tree, his body and elder boughes being whitish, the younger branches very red, whereon grow narrow long greene leaues, so like vnto Peach leaues, that none can well distinguish them, vnlesse it be in this, that they are somewhat lesser; the blossomes are all reddish, as the Peach, but one of a differing fashion from all the other, as I shall shew you by and by: the fruit that followeth is smaller, rounder, and smoother then Peaches, without any cleft on the side, and without any douny cotton or freeze at all; and herein is like vnto the outer greene rinde of the Wallnut, whereof as I am perswaded it tooke the name, of a fast and firme meate, and very delicate in taste, especially the best kindes, with a rugged stone within it, and a bitter kernell.

The Muske Nectorin, so called, because it being a kinde of the best red Nectorins, both smelleth and eateth as if the fruit were steeped in Muske: some thinke that this and the next Romane Nectorin are all one.

The Romane red Nectorin, or cluster Nectorin, hath a large or great purplish blossome, like vnto a Peach, reddish at the bottome on the outside, and greenish within: the fruit is of a fine red colour on the outside, and groweth in clusters, two or three at a ioynt together, of an excellent good taste.

The bastard red Nectorin hath a smaller or pincking blossome, more like threads then leaues, neither so large nor open as the former, and yellowish within at the bottome: the fruit is red on the outside, and groweth neuer but one at a ioynt; it is a good fruit, but eateth a little more rawish then the other, euen when it is full ripe.

The yellow Nectorin is of two sorts, the one an excellent fruit, mellow, and of a very good rellish; the other hard, and no way comparable to it.

The greene Nectorin, great and small; for such I haue seene abiding constant, although both planted in one ground: they are both of one goodnesse, and accounted with most to be the best rellished Nectorin of all others.

The white Nectorin is said to bee differing from the other, in that it will bee more white on the outside when it is ripe, then either the yellow or greene: but I haue not yet seene it.

The Vse of Nectorins.

The fruit is more firme then the Peach, and more delectable in
taste; and is therefore of more esteeme, and that worthily.

CHAP. XVII.

_Amygdala._ Almonds.

The Almond also may be reckoned vnto the stock or kindred of the Peaches, it is so like both in leafe and blossome, and somewhat also in the fruit, for the outward forme, although it hath onely a dry skinne, and no pulpe or meate to bee eaten: but the kernell of the stone or shell, which is called the Almond, maketh recompense of that defect, whereof some are sweete, some bitter, some great, some small, some long, and some short.

The Almond tree groweth vpright, higher and greater then any Peach; and is therefore vsually planted by it selfe, and not against a wall, whose body sometime exceedeth any mans fadome, whereby it sheweth to be of longer continuance, bearing large armes, and smaller branches also, but brittle, whereon are set long and narrow leaues, like vnto the Peach tree: the blossomes are purplish, like vnto Peach blossoms, but paler: the fruit is somewhat like a Peach for the forme of the skinne or outside, which is rough, but not with any such cleft therein, or with any pulpe or meate fit to bee eaten, but is a thicke dry skinne when it is ripe, couering the stone or shell, which is smooth and not rugged, and is either long and great, or small, or thicke and short, according as the nut or kernell within it is, which is sweete both in the greater and smaller, and onely one smaller kinde which is bitter: yet this I haue obserued, that all the Almond trees that I haue seene growe in England, both of the sweete and bitter kindes, beare Almonds thicke and short, and not long, as that sort which is called the Iorden Almond.

The Vse of Almonds.

They are vsed many ways, and for many purposes, either eaten
alone with Figges, or Raysins of the Sunne, or made into paste
with Sugar and Rosewater for Marchpanes, or put among Floure,
Egges, and Sugar, to make Mackerons, or crusted ouer with
Sugar, to make Comfits, or mixed with Rosewater and Sugar, to
make Butter, or with Barley water, to make Milke, and many
other waies, as euery one list, that hath skill in such things.

The oyle also of Almonds is vsed many waies, both inwardly
and outwardly, for many purposes; as the oyle of sweete
Almonds mixt with poudered white Sugar Candy, for coughes and
hoarsenesse, and to be drunk alone, or with some other thing
(as the Syrupe of Marsh Mallowes) for the stone, to open and
lenifie the passages, and make them slipperie, that the stone
may passe the easier. And also for women in Child bed after
their sore trauell. And outwardly either by it selfe, or with
oyle of Tartar to make a creame, to lenifie the skin, parched
with the winde or otherwise, or to annoint the stomacke either
alone, or with other things to helpe a cold.

The oyle of bitter Almonds is much vsed to be dropped into
their eares that are hard of hearing, to helpe to open them.
And as it is thought, doth more scoure and cleanse the skin
then the sweet oyle doth, and is therefore more vsed of many
for that purpose, as the Almonds themselues are.

CHAP. XVIII.

_Mala Arantia._ Orenges.

I bring here to your consideration, as you see, the Orenge tree alone, without mentioning the Citron or Lemmon trees, in regard of the experience we haue seen made of them in diuers places: For the Orenge tree hath abiden with some extraordinary looking and tending of it, when as neither of the other would by any meanes be preserued any long time. If therefore any be desirous to keepe this tree, he must so prouide for it, that it be preserued from any cold, either in the winter or spring, and exposed to the comfort of the sunne in summer. And for that purpose some keepe them in great square boxes, and lift them to and fro by iron hooks on the sides, or cause them to be rowled by trundels, or small wheels vnder them, to place them in an house, or close gallerie for the winter time: others plant them against a bricke wall in the ground, and defend them by a shed of boardes, couered ouer with seare-cloth in the winter, and by the warmth of a stoue, or other such thing, giue them some comfort in the colder times: but no tent or meane prouision will preserue them.

The Orenge tree in the warme Countries groweth very high, but with vs (or else it is a dwarfe kinde thereof) riseth not very high: the barke of the elder stemmes being of a darke colour, and the young branches very greene, whereon grow here and there some few thornes: the leaues are faire, large, and very greene, in forme almost like a Bay leafe, but that it hath a small eare, or peece of a leafe, fashioned like vnto an heart vnder euery one of them, with many small holes to be seene in them, if you hold them vp betweene you and the light, of a sweet but strong smell, naturally not falling away, but alwaies abiding on, or vntill new be come vp, bearing greene leaues continually: the flowers are whitish, of a very strong and heady sent; after which come small round fruit, greene at the first, while they are small, and not neere maturitie, but being grown and ripe, are (as all men know) red on the out side, some more pale then others, and some kindes of a deeper yellowish red, according to the climate, and as it receiueth the heate of the sunne, wherein is contained sower or sweete iuice, and thicke white kernels among it: it beareth in the warme Countries both blossomes and greene fruit continually vpon it, and ripe fruit also with them for the best part of the yeare, but especially in Autumne and Winter.

1 _Malus Arantia._ The Orenge tree.
2 _Malus._ The Apple tree.
3 _Malum Carbonarium._ The Pomewater.
4 _Malum Curtipendulum._ The golden Pippin.
5 _Melapium._ The Pearmaine.
6 _Malum Regineum._ The Queene Apple.
7 _Malum primis maturum._ The Genneting.
8 _Malum Regale._ The pound Royall.
9 _Malum Kentij ad seruescendum._ The Kentish Codlin.
10 _Malum Regineum spurium._ The Bardfield Quining.
]

The Vse of Orenges.

Orenges are vsed as sawce for many sorts of meates, in respect
of their sweete sowernesse, giuing a rellish of delight,
whereinsoeuer they are vsed.

The inner pulpe or iuice doth serue in agues and hot diseases,
and in Summer to coole the heate of deiected stomackes, or
fainting spirits.

The dryed rinde, by reason of the sweete and strong sent,
serueth to bee put among other things to make sweet pouthers.

The outer rindes, when they are clensed from all the inner
pulpe and skins, are preserued in Sugar, after the bitternesse
by often steepings hath been taken away, & do serue either as
Succots, and banquetting stuffes, or as ornaments to set out
dishes for the table, or to giue a rellish vnto meats, whether
baked or boyled: Physically they helpe to warme a cold stomack,
and to digest or breake winde therein: or they are candid with
Sugar, and serue with other dryed Iunquets.

The water of Orange flowers is oftentimes vsed as a great
perfume for gloues, to washe them, or in stead of Rose-water to
mixe with other things.

It is vsed to bee drunke by some, to preuent or to helpe any
pestilentiall feuer.

The oyntment that is made of the flowers, is very comfortable
both for the stomache, against the could or cough, or for the
head, for paines and disinesse.

The kernels or seede beeing cast into the ground in the spring
time, will quickely grow vp, (but will not abide the winter
with vs, to bee kept for growing trees) and when they are of
a finger length high, being pluckt vp, and put among sallets,
will giue them a maruellous fine aromaticke or spicy taste,
very acceptable.

The seed or kernels are a little cordiall, although nothing so
much as the kernels of the Pomecitron.

CHAP. XIX.

_Poma._ Apples.

The sorts of Apples are so many, and infinite almost as I may say, that I cannot giue you the names of all, though I haue endeauoured to giue a great many, and I thinke it almost impossible for any one, to attaine to the full perfection of knowledge herein, not onely in regard of the multiplicitie of fashions, colours and tastes, but in that some are more familiar to one Countrey then to another, being of a better or worse taste in one place then in another, and therefore diuersly called: I will therefore as I haue done before, giue you the description of the Tree in generall, as also of the Paradise or dwarfe Apple, because of some especiall difference, and afterwards the names of as many, with their fashions, as haue come to my knowledge, either by sight or relation: for I doe confesse I haue not seene all that I here set downe, but vse the helpe of some friends, and therefore if it happen that the seuerall names doe not answer vnto seuerall sorts, but that the same fruit may bee called by one name in one Country, that is called by another elsewhere, excuse it I pray you; for in such a number, such a fault may escape vnknowne.

The Apple tree for the most part is neyther very high, great or straight, but rather vsually boweth and spreadeth (although in some places it groweth fairer and straighter then in others) hauing long and great armes or boughes, and from them smaller branches, whereon doe grow somewhat broade, and long greene leaues, nicked about the edges: the flowers are large and white, with blush coloured sides, consisting of fiue leaues: the fruit (as I said) is of diuers formes, colours and tastes, and likewise of a very variable durabilitie; for some must be eaten presently after they are gathered, and they are for the most part the earliest ripe; others will abide longer vpon the trees, before they bee fit to be gathered; some also will be so hard when others are gathered, that they will not be fit to be eaten, for one, two or three months after they bee gathered; and some will abide good but one, two or three moneths, and no more; and some will be best, after a quarter or halfe a yeares lying, vnto the end of that yeare or the next.

The Paradise or dwarfe Apple tree groweth nothing so high as the former, and many times not much higher then a man may reach, hauing leaues and flowers altogether like the other, the fruit is a faire yellow Apple, and reasonable great, but very light and spongy or loose, and of a bitterish sweet taste, nothing pleasant. And these faults also are incident vnto this tree, that both bodie and branches are much subiect vnto cancker, which will quickely eate it round, and kill it; besides it will haue many bunches, or tuberous swellings in many places, which grow as it were scabby or rough, and will soone cause it to perish: the roote sendeth forth many shootes and suckers, whereby it may be much increased. But this benefit may be had of it, to recompence the former faults, That being a dwarfe Tree, whatsoeuer fruit shall be grafted on it, will keepe the graft low like vnto it selfe, and yet beare fruit reasonable well. And this is a pretty way to haue Pippins, Pomewaters, or any other sort of Apples (as I haue, had my selfe, and also seene with others) growing low, that if any will, they may make a hedge rowe of these low fruits, planted in an Orchard all along by a walke side: but take this Caueat, if you will auoide the danger of the cancker and knots, which spoile the tree, to graft it hard vnto the ground, that therby you may giue as little of the nature of the stock thereunto as possibly you can, which wil vndoubtedly help it very much.

The kindes or sorts of Apples.

The Summer pippin is a very good apple first ripe, and therefore to
bee first spent, because it will not abide so long as the other.

The French pippin is also a good fruit and yellow.

The Golding pippin is the greatest and best of all sorts of pippins.

The Russet pippin is as good an apple as most of the other sorts of
pippins.

The spotted pippin is the most durable pippin of all the other sorts.

The ordinary yellow pippin is like the other, and as good; for indeed
I know no sort of pippins but are excellent good well rellished
fruites.

The great pearemaine differeth little either in taste or durabilitie
from the pippin, and therefore next vnto it is accounted the best of
all apples.

The summer pearemaine is of equall goodnesse with the former, or
rather a little more pleasing, especially for the time of its eating,
which will not bee so long lasting, but is spent and gone when the
other beginneth to be good to eate.

The Russetting is also a firme and a very good apple, not so waterish
as the pippin or pearemaine, and will last the best part of the year,
but will be very mellow at the last, or rather halfe dryed.

The Broading is a very good apple.

The Pomewater is an excellent good and great whitish apple, full
of sap or moisture, somewhat pleasant sharpe, but a little bitter
withall: it will not last long, the winter frosts soone causing it to
rot, and perish.

The Flower of Kent is a faire yellowish greene apple both good and
great.

The Gilloflower apple is a fine apple, and finely spotted.

The Marligo is the same, that is called the Marigold apple, it is a
middle sized apple, very yellow on the outside, shadowed ouer as it
were with red, and more red on one side, a reasonable well rellished
fruit.

The Blandrill is a good apple.

The Dauie Gentle is a very good apple.

The Gruntlin is somewhat a long apple, smaller at the crowne then at
the stalke, and is a reasonable good apple.

The gray Costerd is a good great apple, somewhat whitish on the
outside, and abideth the winter.

The greene Costerd is like the other, but greener on the outside
continually.

The Haruy apple is a faire great goodly apple, and very well
rellished.

The Dowse apple is a sweetish apple not much accounted of.

The Pome-paris is a very good apple.

The Belle boon of two sorts winter and summer, both of them good
apples, and fair fruit to look on, being yellow and of a meane
bignesse.

The pound Royall is a very great apple, of a very good and sharpe
taste.

The Doues Bill a small apple.

The Deusan or apple Iohn is a delicate fine fruit, well rellished
when it beginneth to be fit to be eaten, and endureth good longer
then any other apple.

The Master William is greater then a pippin, but of no very good
rellish.

The Master Iohn is a better tasted apple then the other by much.

The Spicing is a well tasted fruite.

_Pome de Rambures_}
} all faire and good apples
_Pome de Capandu_ }
} brought from France.
_Pome de Calual_ }

The Queene apple is of two sorts, both of them great faire red
apples, and well rellished, but the greater is the best.

The Bastard Queene apple is like the other for forme and colour, but
not so good in taste: some call this the bardfield Queening.

The Boughton or greening is a very good and well tasted apple.

The Leather coate apple is a good winter apple, of no great bignesse,
but of a very good and sharpe taste.

The Pot apple is a plaine Country apple.

The Cowsnout is no very good fruit.

The Gildiling apple is a yellow one, not much accounted.

The Cats head apple tooke the name of the likenesse, and is a
reasonable good apple and great.

The Kentish Codlin is a faire great greenish apple, very good to eate
when it is ripe; but the best to coddle of all other apples.

The Stoken apple is a reasonable good apple.

The Geneting apple is a very pleasant and good apple.

The Worcester apple is a very good apple, as bigge as a Pomewater.

_Donime Couadis_ is a French apple, and of a good rellish.

The French Goodwin is a very good apple.

The old wife is a very good, and well rellished apple.

The towne Crab is an hard apple, not so good to be eaten rawe as
roasted, but excellent to make Cider.

The Virgilling apple is a reasonable good apple.

The Crowes egge is no good rellished fruit, but noursed vp in some
places of the common people.

The Sugar apple is so called of the sweetnesse.

Sops in wine is so named both of the pleasantnesse of the fruit, and
beautie of the apple.

The womans breast apple is a great apple.

The blacke apple or pippin is a very good eating apple, and very like
a Pearemaine, both for forme and bignesse, but of a blacke sooty
colour.

Tweenty sorts of Sweetings and none good.

The Peare apple is a small fruit, but well rellished being ripe, and
is for shape very like vnto a small short Peare, and greene.

The Paradise apple is a faire goodly yellow apple, but light and
spongy, and of a bitterish sweet taste, not to be commended.

The apple without blossome, so called because although it haue a
small shew of a blossome, yet they are but small threds rather then
leaues, neuer shewing to bee like a flower, and therefore termed
without blossome: the apple is neyther good eating nor baking fruit.

Wildings and Crabs are without number or vse in our Orchard, being
to be had out of the woods, fields and hedges rather then any where
else.

The Vse of Apples.

The best sorts of Apples serue at the last course for the
table, in most mens houses of account, where, if there grow any
rare or excellent fruit, it is then set forth to be seene and
tasted.

Diuers other sorts serue to bake, either for the Masters
Table, or the meynes sustenance, either in pyes or pans, or
else stewed in dishes with Rosewater and Sugar, and Cinamon or
Ginger cast vpon.

Some kinds are fittest to roast in the winter time, to warme a
cup of wine, ale or beere; or to be eaten alone, for the nature
of some fruit is neuer so good, or worth the eating, as when
they are roasted.

Some sorts are fittest to scald for Codlins, and are taken to
coole the stomacke, as well as to please the taste, hauing
Rosewater and Sugar put to them.

Some sorts are best to make Cider of, as in the West Countrey
of England great quantities, yea many Hogsheads and Tunnes full
are made, especially to bee carried to the Sea in long voyages,
and is found by experience to bee of excellent vse, to mixe
with water for beuerage. It is vsually seene that those fruits
that are neither fit to eate raw, roasted, nor baked, are
fittest for Cider, and make the best.

The iuice of Apples likewise, as of pippins, and pearemaines,
is of very good vse in Melancholicke diseases, helping to
procure mirth, and to expell heauinesse.

The distilled water of the same Apples is of the like effect.

There is a fine sweet oyntment made of Apples called _Pomatum_,
which is much vsed to helpe chapt lips, or hands, or for the
face, or any other part of the skinne that is rough with winde,
or any other accident, to supple them, and make them smooth.

CHAP. XX.

_Cydonia._ Quinces.

Wee haue some diuersities of Quinces, although not many, yet more then our elder times were acquainted with, which shall be here expressed.

The Quince tree groweth oftentimes to the height and bignesse of a good Apple tree, but more vsually lower, with crooked and spreading armes and branches farre abroad, the leaues are somewhat round, and like the leaues of the Apple tree, but thicker, harder, fuller of veines, and white on the vnderside: the blossomes or flowers are white, now and then dasht ouer with blush, being large and open, like vnto a single Rose: the fruit followeth, which when it is ripe is yellow, and couered with a white cotton or freeze, which in the younger is thicker and more plentifull, but waxeth lesse and lesse, as the fruit ripeneth, being bunched out many times in seuerall places, and round, especially about the head, some greater, others smaller, some round like an Apple, others long like a Peare, of a strong heady sent, accounted not wholsome or long to be endured, and of no durabilitie to keepe, in the middle whereof is a core, with many blackish seedes or kernels therein, lying close together in cels, and compassed with a kinde of cleare gelly, which is easier seene in the scalded fruit, then in the raw.

The English Quince is the ordinarie Apple Quince, set downe before, and is of so harsh a taste being greene, that no man can endure to eate it rawe, but eyther boyled, stewed, roasted or baked; all which waies it is very good.

The Portingall Apple Quince is a great yellow Quince, seldome comming to bee whole and faire without chapping; this is so pleasant being fresh gathered, that it may be eaten like vnto an Apple without offence.

The Portingall Peare Quince is not fit to be eaten rawe like the former, but must be vsed after some of the waies the English Quince is appointed, and so it will make more dainty dishes then the English, because it is lesse harsh, will bee more tender, and take lesse sugar for the ordering then the English kinde.

The Barbary Quince is like in goodnesse vnto the Portingall Quince last spoken of, but lesser in bignesse.

The Lyons Quince.

The Brunswicke Quince.

The Vse of Quinces.

There is no fruit growing in this Land that is of so many
excellent vses as this, seruing as well to make many dishes
of meate for the table, as for banquets, and much more for
the Physicall vertues, whereof to write at large is neither
conuenient for mee, nor for this worke: I will onely briefly
recite some, as it were to giue you a taste of that plenty
remaineth therein, to bee conuerted into sundry formes: as
first for the table, while they are fresh (and all the yeare
long after being pickled vp) to be baked, as a dainty dish,
being well and orderly cookt. And being preserued whole in
Sugar, either white or red, serue likewise, not onely as an
after dish to close vp the stomacke, but is placed among other
Preserues by Ladies and Gentlewomen, and bestowed on their
friends to entertaine them, and among other sorts of Preserues
at Banquets. Codimacke also and Marmilade, Ielly and Paste, are
all made of Quinces, chiefly for delight and pleasure, although
they haue also with them some physicall properties.

We haue for the vse of physicke, both Iuyce and Syrupe, both
Conserue and Condite, both binding and loosening medicines,
both inward and outward, and all made of Quinces.

The Ielly or Muccilage of the seedes, is often vsed to be laid
vpon womens breasts, to heale them being sore or rawe, by their
childrens default giuing them sucke.

Athenæus reciteth in his third booke, that one Philarchus
found, that the smell of Quinces tooke away the strength of a
certaine poison, called _Phariacum_. And the Spaniards haue
also found, that the strength of the iuyce of white Ellebor
(which the Hunters vse as a poyson to dippe their arrow heads
in, that they shoote at wilde beasts to kill them) is quite
taken away, if it stand within the compasse of the smell of
Quinces. And also that Grapes, being hung vp to bee kept, and
spent in Winter, doe quickly rot with the smell of a Quince.

CHAP. XXI.

_Pyra._ Peares.

The variety of peares is as much or more then of apples, and I thinke it is as hard in this, as before in apples, for any to be so exquisite, as that hee could number vp all the sorts that are to be had: for wee haue in our country so manie, as I shall giue you the names of by and by, and are hitherto come to our knowledge: but I verily beleeue that there be many, both in our country, and in others, that we haue not yet knowne or heard of; for euery yeare almost wee attaine to the knowledge of some, we knew not of before. Take therefore, according to the manner before held, the description of one, with the seuerall names of the rest, vntill a more exact discourse be had of them, euery one apart.

The Peare tree groweth more slowly, but higher, and more vpright then the apple tree, and not lesse in the bulke of the body: his branches spread not so farre or wide, but growe vprighter and closer: the leaues are somewhat broader and rounder, greene aboue, and whiter vnderneath then those of the apple tree: the flowers are whiter and greater: the fruit is longer then round for the most part, smaller at the stalke, and greater at the head, of so many differing formes, colours, and tastes, that hardly can one distinguish rightly between them, the times also being as variable in the gathering and spending of them, as in apples: the roote groweth deeper then the apple tree, and therefore abideth longer, and giueth a faster, closer, & smoother gentle wood, easie to be wrought vpon.

1 _Malus Cotonea._ The Quince tree.
2 _Cydonium Lusitanicum._ The Portingall Quince.
3 _Pyrus._ The Peare tree.
4 _Pyrum Pompeianum, siue Cucumerinum hyemale._ The Winter Bon
Chretien.
5 _Pyrum pictum vel striatum._ The painted or striped Peare of
Ierusalem.
6 _Pyrum Palatinale._ The Burgomot Peare.
7 _Pyrum Cucumerinum siue Pompeianum æstivum._ The Summer Bon
Chretien.
8 _Pyrum Volemam._ The best Warden.
9 _Pyrum Librale._ The pound Peare.
10 _Pyrum Windsorianum._ The Windsor Peare.
11 _Pyrum Cucumerinum._ The Gratiola Peare.
12 _Pyrum Caryophyllatum._ The Gilloflower Peare.
]

The kindes of Peares.

The Summer bon Chretien is somewhat a long peare, with a greene and
yellow russetish coate, and will haue sometimes red sides; it is ripe
at Michaelmas: some vse to dry them as they doe Prunes, and keepe
them all the yeare after. I haue not seene or heard any more Summer
kindes hereof then this one, and needeth no wall to nourse it as the
other.

The Winter bon Chretien is of many sorts, some greater, others
lesser, and all good; but the greatest and best is that kinde that
groweth at Syon: All the kinds of this Winter fruit must be planted
against a wall, or else they will both seldome beare, and bring fewer
also to ripenesse, comparable to the wall fruit: the kindes also are
according to their lasting; for some will endure good much longer
then others.

The Summer Bergomot is an excellent well rellished peare, flattish,
& short, not long like others, of a meane bignesse, and of a darke
yellowish greene colour on the outside.

The Winter Bergomot is of two or three sorts, being all of them small
fruit, somewhat greener on the outside then the Summer kindes; all
of them very delicate and good in their due time: for some will not
be fit to bee eaten when others are well-nigh spent, euery of them
outlasting another by a moneth or more.

The Diego peare is but a small peare, but an excellent well rellished
fruit, tasting as if Muske had been put among it; many of them growe
together, as it were in clusters.

The Duetete or double headed peare, so called of the forme, is a very
good peare, not very great, of a russettish browne colour on the
outside.

The Primating peare is a good moist peare, and early ripe.

The Geneting peare is a very good early ripe peare.

The greene Chesill is a delicate mellow peare, euen melting as it
were in the mouth of the eater, although greenish on the outside.

The Catherine peare is knowne to all I thinke to be a yellow red
sided peare, of a full waterish sweete taste, and ripe with the
foremost.

The King Catherine is greater then the other, and of the same
goodnesse, or rather better.

The Russet Catherine is a very good middle sized peare.

The Windsor peare is an excellent good peare, well knowne to most
persons, and of a reasonable greatnesse: it will beare fruit some
times twice in a yeare (and as it is said) three times in some places.

The Norwich peare is of two sorts, Summer and Winter, both of them
good fruit, each in their season.

The Worster peare is blackish, a farre better peare to bake (when as
it will be like a Warden, and as good) then to eate rawe; yet so it
is not to be misliked.

The Muske peare is like vnto a Catherine peare for bignesse, colour,
and forme; but farre more excellent in taste, as the very name
importeth.

The Rosewater peare is a goodly faire peare, and of a delicate taste.

The Sugar peare is an early peare, very sweete, but waterish.

The Summer Popperin} both of them are very good dry
} firme peares, somewhat spotted,
The Winter Popperin} and brownish on the outside.

The greene Popperin is a winter fruit, of equall goodnesse with the
former.

The Soueraigne peare, that which I haue seene and tasted, and so
termed vnto me, was a small brownish yellow peare, but of a most
dainty taste; but some doe take a kind of Bon Chretien, called the
Elizabeth peare, to be the Soueraigne peare; how truely let others
iudge.

The Kings peare is a very good and well tasted peare.

The peare Royall is a great peare, and of a good rellish.

The Warwicke peare is a reasonable faire and good peare.

The Greenfield peare is a very good peare, of a middle size.

The Lewes peare is a brownish greene peare, ripe about the end of
September, a reasonable well rellished fruit, and very moist.

The Bishop peare is a middle sized peare, of a reasonable good taste,
not very waterish; but this property is oftentimes seene in it, that
before the fruit is gathered, (but more vsually those that fall of
themselues, and the rest within a while after they are gathered) will
be rotten at the core, when there will not be a spot or blemish to
bee seene on the outside, or in all the peare, vntill you come neare
the core.

The Wilford peare is a good and a faire peare.

The Bell peare a very good greene peare.

The Portingall peare is a great peare, but more goodly in shew then
good indeed.

The Gratiola peare is a kinde of Bon Chretien, called the Cowcumber
peare, or Spinola’s peare.

The Rowling peare is a good peare, but hard, and not good before it
bee a little rowled or bruised, to make it eate the more mellow.

The Pimpe peare is as great as the Windsor peare, but rounder, and of
a very good rellish.

The Turnep peare is a hard winter peare, not so good to eate rawe, as
it is to bake.

The Arundell peare is most plentifull in Suffolke, and there
commended to be a verie good peare.

The Berry peare is a Summer peare, reasonable faire and great, and of
so good and wholsome a taste, that few or none take harme by eating
neuer so many of them.

The Sand peare is a reasonable good peare, but small.

The Morley peare is a very good peare, like in forme and Colour vnto
the Windsor, but somewhat grayer.

The peare pricke is very like vnto the Greenfield peare, being both
faire, great, and good.

The good Rewell is a reasonable great peare, as good to bake as to
eate rawe, and both wayes it is a good fruit.

The Hawkes bill peare is of a middle size, somewhat like vnto the
Rowling peare.

The Petworth peare is a winter peare, and is great, somewhat long,
faire, and good.

The Slipper peare is a reasonable good peare.

The Robert peare is a very good peare, plentifull in Suffolke and
Norfolke.

The pound peare is a reasonable good peare, both to eate rawe, and to
bake.

The ten pound peare, or the hundred pound peare, the truest and best,
is the best Bon Chretien of Syon, so called, because the grafts cost
the Master so much the fetching by the messengers expences, when he
brought nothing else.

The Gilloflower peare is a winter peare, faire in shew, but hard, and
not fit to bee eaten rawe, but very good to bake.

The peare Couteau is neither good one way nor other.

The Binsce peare is a reasonable good winter peare, of a russetish
colour, and a small fruit: but will abide good a long while.

The Pucell is a greene peare, of an indifferent good taste.

The blacke Sorrell is a reasonable great long peare, of a darke red
colour on the outside.

The red Sorrell is of a redder colour, else like the other.

The Surrine is no very good peare.

The Summer Hasting is a little greene peare, of an indifferent good
rellish.

Peare Gergonell is an early peare, somewhat long, and of a very
pleasant taste.

The white Genneting is a reasonable good peare, yet not equall to the
other.

The Sweater is somewhat like the Windsor for colour and bignesse, but
nothing neare of so good a taste.

The bloud red peare is of a darke red colour on the outside, but
piercing very little into the inner pulpe.

The Hony peare is a long greene Summer peare.

The Winter peare is of many sorts, but this is onely so called, to
bee distinguished from all other Winter peares, which haue seuerall
names giuen them, and is a very good peare.

The Warden or Luke Wards peare of two sorts, both white and red, both
great and small.

The Spanish Warden is greater then either of both the former, and
better also.

The peare of Ierusalem, or the stript peare, whose barke while it is
young, is as plainly seene to be stript with greene, red, and yellow,
as the fruit it selfe is also, and is of a very good taste: being
baked also, it is as red as the best Warden, whereof Master William
Ward of Essex hath assured mee, who is the chiefe keeper of the Kings
Granary at Whitehall.

Hereof likewise there is a wilde kinde no bigger then ones thumbe,
and striped in the like manner, but much more.

The Choke peares, and other Wilde peares, both great and small, as
they are not to furnish our Orchard, but the Woods, Forrests, Fields,
and Hedges, so wee leaue them to their naturall places, and to them
that keep them, and make good vse of them.

The Vse of Peares.

The most excellent sorts of Peares, serue (as I said before of
Apples) to make an after-course for their masters table, where
the goodnesse of his Orchard is tryed. They are dryed also, and
so are an excellent repaste, if they be of the best kindes, fit
for the purpose.

They are eaten familiarly of all sorts of people, of some for
delight, and of others for nourishment, being baked, stewed, or
scalded.

The red Warden and the Spanish Warden are reckoned among the
most excellent of Peares, either to bake or to roast, for the
sicke or for the sound: And indeede, the Quince and the Warden
are the two onely fruits are permitted to the sicke, to eate at
any time.

Perry, which is the iuyce of Peares pressed out, is a drinke
much esteemed as well as Cyder, to be both drunke at home, and
carried to the Sea, and found to be of good vse in long voyages.

The Perry made of Choke Peares, notwithstanding the harshnesse,
and euill taste, both of the fruit when it is greene, as also
of the iuyce when it is new made, doth yet after a few moneths
become as milde and pleasant as wine, and will hardly bee
knowne by the sight or taste from it: this hath beene found
true by often experience; and therefore wee may admire the
goodnesse of God, that hath giuen such faculty to so wilde
fruits, altogether thought vselesse, to become vsefull, and
apply the benefit thereof both to the comfort of our soules and
bodies.

For the Physicall properties, if we doe as Galen teacheth vs,
_in secundo Alimentorum_, referre the qualities of Peares to
their seuerall tastes, as before he had done in Apples, we
shall not neede to make a new worke; those that are harsh and
sowre doe coole and binde, sweet do nourish and warme, and
those betweene these, to haue middle vertues, answerable to
their temperatures, &c.

Much more might be said, both of this and the other kinds of
fruits; but let this suffice for this place and worke, vntill a
more exact be accomplished.

CHAP. XXII.

_Nux Iuglans._ The Wallnut.

Although the Wallnut tree bee often planted in the middle of great Courtyards, where by reason of his great spreading armes it taketh vp a great deale of roome, his shadow reaching farre, so that scarce any thing can well grow neare it; yet because it is likewise planted in fit places or corners of Orchards, and that it beareth fruit or nuts, often brought to the table, especially while they are freshest, sweetest, and fitted to be eaten, let not my Orchard want his company, or you the knowledge of it. Some doe thinke that there are many sorts of them, because some are much greater then others, and some longer then others, and some haue a more frangible shell then others; but I am certainly perswaded, that the soyle and climate where they grow, are the whole and onely cause of the varieties and differences. Indeed Virginia hath sent vnto vs two sorts of Wallnuts, the one blacke, the other white, whereof as yet wee haue no further knowledge. And I know that Clusius reporteth, he tooke vp at a banquet a long Wallnut, differing in forme and tendernesse of shell from others, which being set, grew and bore farre tenderer leaues then the others and a little snipt about the edges, which (as I said) might alter with the soyle and climate: and besides you may obserue, that many of Clusius differences are very nice, and so I leaue it.

The Wallnut tree groweth very high and great, with a large and thicke body or trunke, couered with a thicke clouen whitish greene barke, tending to an ash colour; the armes are great, and spread farre, breaking out into smaller branches, whereon doe growe long & large leaues, fiue or seuen set together one against another, with an odde one at the end, somewhat like vnto ashen leaues, but farre larger, and not so many on a stalke, smooth, and somewhat reddish at the first springing, and tender also, of a reasonable good sent, but more strong and headie when they growe old: the fruit or nut is great and round, growing close to the stalkes of the leaues, either by couples or by three set together, couered with a double shell, that is to say, with a greene thicke and soft outer rinde, and an inner hard shell, within which the white kernell is contained, couered with a thinne yellow rinde or peeling, which is more easily peeled away while it is greene then afterwards, and is as it were parted into foure quarters, with a thinne wooddy peece parting it at the head, very sweete and pleasant while it is fresh, and for a while after the gathering; but the elder they growe, the harder and more oily: the catkins or blowings are long and yellow, made of many scaly leaues set close together, which come forth early in the Spring, and when they open and fall away, vpon their stalkes arise certaine small flowers, which turne into so many nuts.

The Vse of Wallnuts.

They are often serued to the table with other fruits while they
abide fresh and sweete; and therefore many to keepe them fresh
a long time haue deuised many wayes, as to put them into great
pots, and bury them in the ground, and so take them out as they
spend them, which is a very good way, and will keepe them long.

The small young nuts while they are tender, being preserued or
candid, are vsed among other sorts of candid fruits, that serue
at banquets.

The iuyce of the outer greene huskes are held to be a
soueraigne remedy against either poyson, or plague, or
pestilentiall feuer.

The distilled water of the huskes drunke with a little vinegar,
if the fits growe hot and tedious, is an approued remedy for
the same.

The water distilled from the leaues, is effectuall to be
applyed to fluent or running vlcers, to dry and binde the
humours.

Some haue vsed the pouder of the catkins in white wine, for the
suffocation or strangling of the mother.

The oyle of Wallnuts is vsed to varnish Ioyners workes. As
also is accounted farre to excell Linseede oyle, to mixe a
white colour withall, that the colour bee not dimmed. It is of
excellent vse for the coldnesse, hardnesse and contracting of
the sinewes and ioynts, to warme, supple, and to extend them.

CHAP. XXIII.

_Castanea Equina._ The Horse Chesnut.