The leaues are much and often vsed to procure vomits, fiue or

seuen of them bruised, and the iuice of them drunke in ale or

wine. An extract made of the leaues with wine artificially

performed, might bee kept all the yeare thorough, to bee vsed

vpon any present occasion, the quantitie to bee proportioned

according to the constitution of the patient. The roote worketh

not so strongly by vomit, as the leaues, yet is often vsed for

the same purpose, and besides is held auaileable to prouoke

vrine, to open obstructions in the liuer and spleene, and is

put among diuers other simples, both into Mithridatum and

Andromachus Treakle, which is vsually called Venice Treakle. A

dram of the dryed roots in pouder giuen in white wine a little

before the fit of an ague, taketh away the shaking fit, &

therby cause the hot fit to be the more remisse, and in twice

taking expell it quite.

CHAP. LXIII.

_Glycyrrhiza siue Liqueritia._ Licorice.

Although there are two sorts of Licorice set downe by diuers Authors,

yet because this Land familiarly is acquainted but with one sort, I

shall not neede for this Garden, to make any further relation of that

is vnknowne, but onely of that sort which is sufficiently frequent with

vs. It riseth vp with diuers wooddy stalks, whereon are set at seuerall

distances many winged leaues, that is to say, many narrow long greene

leaues set together on both sides of the stalke, and an odde one at the

end, very well resembling a young Ashe tree sprung vp from the seede:

this by many yeares continuance in a place without remouing, and not

else, will bring forth flowers many standing together spike-fashion one

aboue another vpon the stalkes, of the forme of Pease blossomes, but

of a very pale or bleake blew colour, which turne into long somewhat

flat and smooth cods, wherein is contained small round harde seede: the

roote runneth downe exceeding deep into the ground, with diuers other

smaller roots and fibres growing with them, and shoote out suckers from

the maine rootes all about, whereby it is much encreased, of a brownish

colour on the outside, and yellow within, of a farre more weake sweete

taste, yet far more pleasing to vs then that Licorice that is brought

vs from beyond Sea; because that, being of a stronger sweet taste hath

a bitternesse ioyned with it, which maketh it the lesse pleasing and

acceptable to most.

The Vse of Licorice.

Our English Licorice is now adaies of more familiar vse (as I

said before) then the outlandish, and is wholly spent and vsed

to helpe to digest and expectorate flegme out of the chest and

lunges, and doth allay the sharpenesse or saltnesse thereof.

It is good also for those are troubled with shortnesse of

breath, and for all sorts of coughes. The iuice of Licorice

artificially made with Hyssope water, serueth very well for all

the purposes aforesaid. It being dissolued with Gum Tragacanth

in Rose water, is an excellent Lohoc or licking medicine to

breake flegme, and to expectorate it, as also to avoyde thin

frothy matter, or thin salt flegme, which often fretteth the

lungs. It doth also lenisie exulcerated kidneyes, or the

bladder, and helpeth to heale them. It is held also good for

those that cannot make their water but by drops, or a small

deale at a time.

The dryed root finely minced, is a speciall ingredient into all

Trageas or Dredges, seruing for the purposes aforesaid, but the

vse of them is almost wholly left now adaies with all sorts.

Thus haue I shewed you not only the herbes, rootes and fruites, noursed

vp in this Garden, but such herbes as are of most necessary vses for

the Country Gentlewomens houses: And now I will shew you the Orchard

also.

THE ORDERING OF THE ORCHARD.

The third part, or ORCHARD.

CHAP. I.

_The situation of an Orchard for fruit-bearing trees, and how to amend

the defects of many grounds._

As I haue done in the two former parts of this Treatise, so I meane to

proceede in this; first to set downe the situation of an Orchard, and

then other things in order: And first, I hold that an Orchard which is,

or should bee of some reasonable large extent, should be so placed,

that the house should haue the Garden of flowers iust before it open

vpon the South, and the Kitchen Garden on the one side thereof, should

also haue the Orchard on the other side of the Garden of Pleasure, for

many good reasons: First, for that the fruit trees being grown great

and tall, will be a great shelter from the North and East windes,

which may offend your chiefest Garden, and although that your Orchard

stand a little bleake vpon the windes, yet trees rather endure these

strong bitter blasts, then other smaller and more tender shrubs and

herbes can doe. Secondly, if your Orchard should stand behinde your

Garden of flowers more Southward, it would shadow too much of the

Garden, and besides, would so binde in the North and East, and North

and West windes vpon the Garden, that it would spoile many tender

things therein, and so much abate the edge of your pleasure thereof,

that you would willingly wish to haue no Orchard, rather then that

it should so much annoy you by the so ill standing thereof. Thirdly,

the falling leaues being still blowne with the winde so aboundantly

into the garden, would either spoile many things, or haue one daily

and continuall attending thereon, to cleanse and sweepe them away.

Or else to auoide these great inconueniences, appoint out an Orchard

the farther off, and set a greater distance of ground betweene. For

the ground or soile of the Orchard, what I haue spoken concerning the

former Garden for the bettering of the seuerall grounds, may very well

serue and be applyed to this purpose. But obserue this, that, whereas

your Gardens before spoken of may be turned vp, manured, and bettered

with soile if they growe out of heart, your Orchard is not so easily

done, but must abide many yeares without altering; and therefore if the

ground be barren, or not good, it had the more neede to bee amended,

or wholly made good, before you make an Orchard of it; yet some there

be that doe appoint, that where euery tree should bee set, you onely

digge that place to make it good: but you must know, that the rootes

of trees runne further after a little times standing, then the first

compasse they are set in; and therefore a little compasse of ground

can maintaine them but a little while, and that when the rootes are

runne beyond that small compasse wherein they were first set, and that

they are come to the barren or bad ground, they can thriue no better

then if they had beene set in that ground at the first, and if you

should afterwards digge beyond that compasse, intending to make the

ground better further off, you should much hurt the spreading rootes,

and put your trees in danger: the situation of hils in many places

is grauelly or chalky, which is not good for trees, because they are

both too stonie, and lacke mellow earth, wherein a tree doth most

ioy and prosper, and want moisture also (which is the life of all

trees) because of the quicke descent of raine to the lower grounds:

and besides all these inconueniences there is one more; your trees

planted either on hils or hill sides, are more subiect to the fury and

force of windes to be ouerturned, then those that growe in the lower

grounds; for the strongest and most forcible windes come not vsually

out of the North East parts, where you prouide best defence, but from

the South and West, whence you looke for the best comfort of the Sunne.

To helpe therefore manie of the inconueniences of the hils sides, it

were fit to cause manie leauels to bee made thereon, by raising the

lower grounds with good earth, and sustaining them with bricke or stone

wals, which although chargeable, will counteruaile your cost, beside

the pleasure of the walkes, and prospect of so worthy a worke. The

plaine or leuell grounds as they are the most frequent, so they are the

most commendable for an Orchard, because the moulds or earths are more

rich, or may better and sooner be made so; and therefore the profits

are the more may be raised from them. A stiffe clay doth nourish trees

well, by reason it containeth moisture; but in regard of the coldnesse

thereof, it killeth for the most part all tender and early things

therein: sea-cole ashes therefore, bucke ashes, streete soyle, chaulke

after it hath lyen abroad and been broken with many yeares frosts and

raine, and sheepes dung, are the most proper and fittest manure to

helpe this kinde of soyle. The dry sandy soile, and grauelly ground

are on the contrary side as bad, by reason of too much heate and lacke

of moisture: the dung of kine or cattell in good quantity bestowed

thereon, will much helpe them. The amending or bettering of other sorts

of grounds is set down toward the end of the first Chapter of the

first part of this worke, wherevnto I will referre you, not willing to

repeate againe the same things there set downe. The best way to auoide

and amend the inconueniences of high, boisterous, and cold windes, is

to plant Walnut trees, Elmes, Oakes or Ashes, a good distance without

the compasse of your Orchard, which after they are growne great, will

bee a great safeguard thereunto, by breaking the violence of the windes

from it. And if the soyle of your Orchard want moisture, the conueying

of the sinke of the house, as also any other draine of water thereinto,

if it may be, will much helpe it.

CHAP. II.

_The forme of an Orchard, both ordinary, and of more grace and rarity._

[Illustration: Diagram of a rectangle of dots, arranged in a diagonal

grid.]

According to the situation of mens grounds, so must the plantation of

them of necessitie be also; and if the ground be in forme, you shall

haue a formall Orchard: if otherwise, it can haue little grace or

forme. And indeed in the elder ages there was small care or heede taken

for the formality; for euery tree for the most part was planted without

order, euen where the master or keeper found a vacant place to plant

them in, so that oftentimes the ill placing of trees without sufficient

space betweene them, and negligence in not looking to vphold them,

procured more waste and spoile of fruit, then any accident of winde or

weather could doe. Orchards in most places haue not bricke or stone

wals to secure them, because the extent thereof being larger then of a

Garden, would require more cost, which euery one cannot vndergoe; and

therefore mud wals, or at the best a quicke set hedge, is the ordinary

and most vsuall defence it findeth almost in all places: but with those

that are of ability to compasse it with bricke or stone wals, the

gaining of ground, and profit of the fruit trees planted there against,

will in short time recompense that charge. If you make a doubt how to

be sure that your Orchard wall shall haue sufficient comfort of the

Sunne to ripen the fruits, in regard the trees in the Orchard being so

nigh thereunto, and so high withall, will so much shadow the wall, that

nothing will ripen well, because it will want the comfort of the Sunne:

you may follow this rule and aduice, to remedy those inconueniences.

Hauing an Orchard containing one acre of ground, two, three, or more,

or lesse, walled about, you may so order it, by leauing a broad and

large walke betweene the wall and it, containing twenty or twenty foure

foote (or yards if you will) that the wall shall not be hindered of

the Sun, but haue sufficient comfort for your trees, notwithstanding

the height of them, the distance betweene them and the wall being a

sufficient space for their shadow to fall into: and by compassing your

Orchard on the inside with a hedge (wherein may bee planted all sorts

of low shrubs or bushes, as Roses, Cornellian, Cherry trees plashed

lowe, Gooseberries, Curran trees, or the like) you may enclose your

walke, and keepe both it and your Orchard in better forme and manner,

then if it lay open. For the placing of your trees in this Orchard,

first for the wals: Those sides that lye open to the South & Southwest

Sunne, are fittest to bee planted with your tenderest and earliest

fruits, as Apricockes, Peaches, Nectarius, and May or early Cherries:

the East, North and West, for Plums and Quinces, as you shall like best

to place them. And for the Orchard it selfe, the ordinary manner is to

place them without regard of measure or difference, as Peares among

Apples, and Plums among Cherries promiscuously; but some keepe both a

distance and a diuision for euery sort, without intermingling: yet the

most gracefull Orchard containeth them all, with some others, so as

they be placed that one doe not hinder or spoile another; and therefore

to describe you the modell of an Orchard, both rare for comelinesse in

the proportion, and pleasing for the profitablenesse in the vse, and

also durable for continuance, regard this figure is here placed for

your direction, where you must obserue, that your trees are here set

in such an equall distance one from another euery way, & as is fittest

for them, that when they are grown great, the greater branches shall

not gall or rubbe one against another; for which purpose twenty or

sixteene foot is the least to be allowed for the distance euery way of

your trees, & being set in rowes euery one in the middle distance, will

be the most gracefull for the plantation, and besides, giue you way

sufficient to passe through them, to pruine, loppe, or dresse them, as

need shall require, and may also bee brought (if you please) to that

gracefull delight, that euery alley or distance may be formed like an

arch, the branches of either side meeting to be enterlaced together.

Now for the seuerall sorts of fruit trees that you shall place in

this modell, your best direction is to set Damsons, Bulleis, and your

taler growing Plums on the outside, and your lower Plums, Cherries,

and Apples on the inside, hauing regard, that you place no Peare tree

to the Sunward, or any other tree, lest it ouershadow them: Let your

Peare trees therefore be placed behinde, or on the one side of your

lower trees, that they may be as it were a shelter or defence on the

North & East side. Thus may you also plant Apples among Plums and

Cherries, so as you suffer not one to ouer-growe or ouer-toppe another;

for by pruning, lopping, and shredding those that growe too fast for

their fellowes, you may still keepe your trees in such a conformity,

as may be both most comely for the sight, and most profitable for the

yeelding of greater and better store of fruit. Other sorts of fruit

trees you may mixe among these, if you please, as Filberds, Cornellian

Cherries in standerds, and Medlers: but Seruice trees, Baye trees,

and others of that high sort, must be set to guard the rest. Thus

haue I giuen you the fairest forme could as yet be deuised; and from

this patterne, if you doe not follow it precisely, yet by it you may

proportion your Orchard, be it large or little, be it walled or hedged.

CHAP. III.

_Of a noursery for trees, both from sowing the kernels, and planting

fit stockes to graft vpon._

Although I know the greater sort (I meane the Nobility and better part

of the Gentrie of this Land) doe not intend to keepe a Nursery, to

raise vp those trees that they meane to plant their wals or Orchards

withall, but to buy them already grafted to their hands of them that

make their liuing of it: yet because many Gentlemen and others are much

delighted to bestowe their paines in grafting themselues, and esteeme

their owne labours and handie worke farre aboue other mens: for their

incouragement and satisfaction, I will here set downe some conuenient

directions, to enable them to raise an Orchard of all sorts of fruits

quickly, both by sowing the kernels or stones of fruit, and by making

choise of the best sorts of stockes to graft on: First therefore to

begin with Cherries; If you will make a Nursery, wherein you may bee

stored with plenty of stockes in a little space, take what quantitie

you thinke good of ordinarie wilde blacke Cherrie stones, cleansed

from the berries, and sowe them, or pricke them in one by one on a

peece of ground well turned vp, and large enough for the quantitie

of stones you will bestowe thereon, from the midst of August vnto

the end of September, which when they are two or three yeares old,

according to their growth, you may remoue them, and set them anew in

some orderly rowes, hauing pruned their tops and their rootes, which

at the next yeares growth after the new planting in any good ground,

or at the second, will be of sufficient bignesse to graft vpon in

the bud what sorts of Cherries you thinke best: and it is fittest to

graft them thus young, that pruning your stockes to raise them high,

you may graft them at fiue or six foote high, or higher, or lower, as

you shall see good, and being thus grafted in the bud, will both more

speedily and safely bring forward your grafts, and with lesse danger

of losing your stockes, then by grafting them in the stocke: for if

the bud take not by inoculating the first yeare, yet your tree is not

lost, nor put in any hazzard of losse; but may be grafted anew the

yeare following, if you will, in an other place thereof, whereas if

you graft in the stocke, and it doe not take, it is a great chance

if the stocke dye not wholly, or at least be not so weakened both in

strength and height, that it will not bee fit to bee grafted a yeare

or two after. In the same manner as you doe with the blacke, you may

deale with the ordinary English red Cherrie stones, or kernels, but

they are not so apt to growe so straight and high, nor in so short

a time as the blacke Cherrie stones are, and besides are subiect in

time to bring out suckers from the rootes, to the hinderance of the

stockes and grafts, or at the least to the deformitie of your Orchard,

and more trouble to the Gardiner, to pull or digge them away. Plumme

stones may bee ordered in this manner likewise, but you must make

choise of your Plums; for although euery Plumme is not so fit for this

purpose, as the white Peare Plumme, because it groweth the goalest and

freest, the barke being smooth and aptest to be raised, that they may

be grafted vpon; yet diuers other Plummes may be taken, if they be

not at hand, or to be had, as the blacke and red Peare Plumme, the

white and red Wheate Plumme, because they are nearest in goodnesse

vnto it. Peach stones will be soone raised vp to graft other sorts of

Peaches or Nectorins vpon, but the nature of the Peach roote being

spongie, is not to abide long. As for Almonds, they will be raised from

their stones to be trees of themselues; but they will hardly abide

the remouing, and lesse to bee grafted vpon. Apricocke stones are the

worst to deale withall of any sort of stone fruit; for although the

Apricocke branches are the fittest stockes to graft Nectorins of the

best sorts vpon, yet those that are raised from the kernels or stones

will neuer thriue to be brought on for this purpose; but will starue

and dye, or hardly grow in a long time to be a straight and fit stocke

to be grafted, if it be once remoued. Your Cornellian Cherrie trees are

wholly, or for the most part raised from the stones or kernels; yet I

know diuers doe increase them, by laying in their lowest branches to

take roote: and thus much for stone fruits. Now for Apples and Peares,

to be dealt withall in the same manner as aforesaid. They vse to take

the pressing of Crabs whereas Veriuyce is made, as also of Cidar and

Perry where they are made, and sowing them, doe raise vp great store

of stockes; for although the beating of the fruit doth spoile many

kernels, yet there will bee enough left that were neuer toucht, and

that will spring: the Crabbe stockes some preferre for the fittest, but

I am sure, that the better Apple and Peare kernels will growe fairer,

straighter, quicklier, and better to be grafted on. You must remember,

that after two or three yeares you take vp these stockes, and when you

haue pruned both toppe and roote, to set them againe in a thinner and

fitter order, to be afterwards grafted in the bud while they are young,

as I shall shew you by and by, or in the stocke if you will suffer them

to growe greater. Now likewise to know which are the fittest stockes of

all sorts to choose, thereon to graft euery of these sorts of fruits,

is a point of some skill indeede; and therefore obserue them as I doe

here set them downe: for bee you assured, that they are certaine rules,

and knowne experiences, whereunto you may trust without being deceiued.

Your blacke Cherrie stockes (as I said before) are the fittest and

best for all sorts of Cherries long to abide and prosper, and euen

May or early Cherry will abide or liue longer, being grafted thereon,

either in the budde or in the stocke, then on the ordinary red Cherry

stocke; but the red Cherry stocke is in a manner the onely tree that

most Nursery men doe take to graft May Cherries on in the stocke (for

it is but a late experience of many, to graft May Cherries in the bud)

many also doe graft May Cherries on Gascoigne Cherry stockes, which

doe not onely thriue well, but endure longer then vpon any ordinary

Cherry stocke: For indeede the May Cherries that are grafted vpon

ordinary red Cherrie stockes, will hardly hold aboue a dozen yeares

bearing well, although they come forwarder at the first, that is, doe

beare sooner then those that are grafted on Gascoigne or blacke Cherry

stockes; but as they are earlier in bearing, so they are sooner spent,

and the Gascoigne and blacked Cherry stockes that are longer in comming

forward, will last twice or thrice their time; but many more grafts

will misse in grafting of these, then of those red Cherry stockes, and

besides, the natures of the Gascoigne and blacke Cherry stockes are

to rise higher, and make a goodlier tree then the ordinary red stocke

will, which for the most part spreadeth wide, but riseth not very high.

The English red Cherry stocke will serue very well to graft any other

sort of Cherry vpon, and is vsed in most places of this Land, and I

know no other greater inconuenience in it, then that it shooteth out

many suckers from the roote, which yet by looking vnto may soone bee

remoued from doing any harme, and that it will not last so long as the

Gascoigne or blacke Cherry stocke will. May Cherries thus grafted lowe

doe most vsually serue to be planted against a wall, to bring on the

fruit the earlier; yet some graft them high vpon standards, although

not many, and it is, I thinke, rather curiosity (if they that doe

it haue any wals) then anie other matter that causeth them thus to

doe: for the fruit is naturally small, though early, and the standard

Cherries are alwaies later then the wall Cherries, so that if they can

spare any roome for them at their wals, they will not plant many in

standards. Now concerning Plummes (as I said before) for the sowing or

setting of the stones, so I say here for their choise in grafting of

them, either in the budde or stocke. The white Peare Plumme stocke,

and the other there mentioned, but especially the white Peare Plumme

is the goodliest, freest and fittest of all the rest, as well to graft

all sort of Plummes vpon, as also to graft Apricockes, which can be

handsomely, and to any good purpose grafted vpon no other Plum stocke,

to rise to bee worth the labour and paine. All sorts of Plums may be

grafted in the stocke, and so may they also in the bud; for I know none

of them that will refuse to be grafted in the bud, if a cunning hand

performe it well, that is, to take off your bud cleanely and well, when

you haue made choice of a fit cyon: for, as I shal shew you anon, it is

no small peece of cunning to chuse your cyon that it may yeeld fit buds

to graft withall, for euery plum is not of a like aptnes to yeeld them:

But Apricocks cannot be grafted in the stock for any thing that euer

I could heare or learne, but only in the bud, and therefore let your

Plum stocke bee of a reasonable size for Apricockes especially, and not

too small, that the graft ouergrow not the stocke, and that the stocke

bee large enough to nourish the graft. As your Plum stockes serue to

graft both Apricockes and Plummes, so doe they serue also very well

to graft Peaches of all sorts; and although Peach stockes will serue

to be grafted with Peaches againe, yet the Peach stocke (as I said

before) will not endure so long as the Plumme stocke, and therefore

serueth but for necessity if Plum stocks be not ready, or at hand, or

for the present time, or that they afterwards may graft that sort of

Peach on a Plumme stocke: for many might lose a good fruit, if when

they meete with it, and haue not Plumme stockes ready to graft it on,

they could not be assured that it would take vpon another Peach stocke

or branch, or on the branch of an Apricocke eyther. Plumme stockes will

serue likewise very well for some sorts of Nectorins; I say, for some

sorts, and not for all: the greene and the yellow Nectorin will best

thriue to be grafted immediately on a Plumme stocke; but the other two

sorts of red Nectorins must not be immediately grafted on the Plumme

stocke, but vpon a branch of an Apricocke that hath beene formerly

grafted on a Plumme stocke, the nature of these Nectorins being found

by experience to be so contrary to the Plum stocke, that it will sterue

it, and both dye within a yeare, two or three at the most: Diuers haue

tryed to graft these red Nectorins vpon Peach stockes, and they haue

endured well a while; but seeing the Peach stocke will not last long it

selfe, being ouerweake, how can it hold so strong a nature as these red

Nectorins, which will (as I said before) sterue a Plum stocke that is

sufficient durable for any other Plumme?

Apricocke stockes from the stones are hardly nursed vp, and worse to be

remoued, and if a red Nectorin should be grafted on an Apricock raysed

from the stone, and not remoued, I doubt it might happen with it as

it doth with many other trees raised from stones or kernels, and not

remoued, that they would hardly beare fruit: for the nature of most

trees raised from stones or kernels, and not remoued, is to send great

downe-right rootes, and not to spread many forwards; so that if they

be not cut away that others may spreade abroad, I haue seldome seene

or known any of them to beare in any reasonable time; and therefore in

remouing, these great downe-right rootes are alwayes shred away, and

thereby made fit to shoote others forwards. Hereby you may perceiue,

that these red Nectorins will not abide to bee grafted vpon any other

stocke well, then vpon an Apricocke branch, although the green and the

yellow (as I said before) will well endure and thriue vpon Plums. The

suckers or shootes both of Plums and Cherries that rise from their

rootes, eyther neare their stockes, or farther off, so that they bee

taken with some small rootes to them, will serue to bee stockes, and

will come forward quickly; but if the suckers haue no small roots

whereby they may comprehend in the ground, it is almost impossible it

should hold or abide. There is another way to rayse vp eyther stockes

to graft on, or trees without grafting, which is, by circumcising a

faire and fit branch in this manner: About Midsomer, when the sappe is

thoroughly risen (or before if the yeare be forward) they vse to binde

a good quantity of clay round about a faire and straight branch, of a

reasonable good size or bignesse, with some conuenient bands, whether

it be ropes of hey, or of any other thing, about an handfull aboue the

ioynt, where the branch spreadeth from the tree, and cutting the barke

thereof round about vnder the place where the clay is bound, the sap

is hereby hindered from rising, or descending further then that place

so circumcised, whereby it will shoote out small knubs and rootes

into the clay, which they suffer so to abide vntill the beginning of

winter, whenas with a fine Sawe they cut off that branch where it was

circumcised, and afterwardes place it in the ground where they would

haue it to grow, and stake it, and binde it fast, which will shoote

forth rootes, and will become eyther a faire tree to beare fruite

without grafting, or else a fit stocke to graft on according to the

kinde: but oftentimes this kinde of propagation misseth, in that it

sendeth not forth rootes sufficient to cause it to abide any long time.

Let me yet before I leaue this narration of Plummes, giue you one

admonition more, that vpon whatsoeuer Plumme stocke you doe graft, yet

vpon a Damson stocke that you neuer striue to graft, for it (aboue all

other sorts of Plumme stockes) will neuer giue you a tree worth your

labour. It remaineth only of stone fruit, that I speake of Cornelles,

which as yet I neuer saw grafted vpon any stocke, being as it should

seeme vtterly repugnant to the nature thereof, to abide grafting, but

is wholly raysed vp (as I said before) eyther from the stones, or

from the suckers or layers. For Peares and Apples your vsuall stockes

to graft on are (as I said before, speaking of the nursing vp of

trees from the kernels) your Crabbe stockes, and they bee accepted in

euery Countrey of this Land as they may conueniently be had, yet many

doe take the stockes of better fruit, whether they bee suckers, or

stockes raysed from the kernels (and the most common and knowne way of

grafting, is in the stocke for all sorts of them, although some doe

vse whipping, packing on, or incising, as euery one list to call it:

but now we doe in many places begin to deale with Peares and Apples as

with other stone fruit, that is, graft them all in the bud, which is

found the most compendious and safest way both to preserue your stocke

from perishing, and to bring them the sooner to couer the stock, as

also to make the goodlier and straighter tree, being grafted at what

height you please:) for those stockes that are raysed from the kernels

of good fruit (which are for the most part easily knowne from others,

in that they want those thornes or prickles the wilde kindes are armed

withall:) I say for the most part; for I know that the kernels of

some good fruite hath giuen stockes with prickles on them (which, as

I thinke, was because that good fruite was taken from a wilde stocke

that had not beene long enough grafted to alter his wilde nature; for

the longer a tree is grafted, the more strength the fruite taketh

from the graft, and the lesse still from the stocke) being smoother

and fairer then the wilde kinds, must needes make a goodlier tree,

and will not alter any whit the taste of your fruit that is grafted

thereon, but rather adde some better rellish thereunto; for the Crabbe

stockes yeelding harsh fruite, must giue part of their nature to the

grafts are set thereon, and therefore the taste or rellish, as well as

some other naturall properties of most fruits, are somewhat altered

by the stocke. Another thing I would willingly giue you to vnderstand

concerning your fruits and stockes, that whereas diuers for curiosity

and to try experiments haue grafted Cherries vpon Plumme stockes, or

Plums on Cherry stockes, Apples vpon Peare stockes, and Peares vpon

Apple stockes, some of these haue held the graft a yeare, two or three

peraduenture, but I neuer knew that euer they held long, or to beare

fruite, much lesse to abide or doe well: bestow not therefore your

paines and time on such contrary natures, vnlesse it be for curiositie,

as others haue done: Yet I know that they that graft peares on a white

thorne stocke haue had their grafts seeme to thriue well, and continue

long, but I haue seldome seene the fruite thereof answerable to the

naturall wilde Peare stocke; yet the Medlar is knowne to thriue best

on a white thorne. And lastly, whereas diuers doe affirme that they

may haue not only good stockes to graft vpon, but also faire trees to

bear store of fruit from the kernels of Peares or Apples being prickt

into the ground, and suffered to grow without remouing, and then eyther

grafted or suffered to grow into great trees vngrafted; and for their

bearing of fruite, assigne a dozen or twenty yeares from the first

setting of the kernels, and abiding vngrafted, I haue not seene or

heard that experience to hold certaine, or if it should be so, yet it

is too long time lost, and too much fruit also, to waite twenty yeares

for that profit may be gained in a great deale of lesse time, and with

more certainty. Vnto these instructions let mee adde also one more,

which is not much known and vsed, and that is, to haue fruit within

foure or fiue years from the first sowing of your stones or kernels in

this manner: After your stockes raysed from stones or kernels are two

or three yeares old, take the fairest toppe or branch, and graft it as

you would doe any other cyon taken from a bearing tree, and looke what

rare fruite, eyther Peare or Apple, the kernell was of that you sowed,

or Peach or Plum &c. the stone was set, such fruite shall you haue

within two or three yeares at the most after the grafting, if it take,

and the stocke be good. And thus may you see fruit in farre lesse time

then to stay vntill the tree from a kernell or stone beareth fruit of

it selfe.

CHAP. IIII.

_The diuers manners of grafting all sorts of fruits vsed in our Land._

The most vsuall manner of grafting in the stocke is so common and well

known in this Land to euery one that hath any thing to doe with trees

or an Orchard, that I think I shall take vpon mee a needlesse worke

to set downe that is so well knowne to most; yet how common soeuer

it is, some directions may profit euery one, without which it is not

easily learned. And I doe not so much spend my time and paines herein

for their sakes that haue knowledge, but for such as not knowing would

faine be taught priuately, I meane, to reade the rules of the arte

set downe in priuate, when they would refuse to learne of a Gardiner,

or other by sight: and yet I discommend not that way vnto them to

learne by sight; for one may see more in an instant by sight, then he

shall learn by his own practice in a great while, especially if he be

a little practised before he see a cunning hand to doe it. There are

many other kindes of grafting, which shall be spoken of hereafter, and

peraduenture euen they that know it well, may learne something they

knew not before.

1. The grafting in the stocke, is, to set the sprigge of a good fruit

into the body or stocke of another tree, bee it wilde or other, bee it

young or old, to cause that tree to bring forth such fruit as the tree

bore from whence you took the sprigge, and not such as the stocke or

tree would haue borne, if it had not beene grafted, and is performed in

this manner: Looke what tree or stocke you will chuse to graft on, you

must with a small fine sawe and very sharpe, whip off, or cut off the

head or toppe thereof at what height you eyther thinke best for your

purpose, or conuenient for the tree: for if you graft a great tree,

you cannot without endangering the whole, cut it downe so low to the

ground, as you may without danger doe a small tree, or one that is of

a reasonable size; and yet the lower or neerer the ground you graft a

young tree, the safer it is both for your stocke and graft, because

the sappe shall not ascend high, but soone giue vigour to the graft

to take and shoote quickly: After you haue cut off the toppe of your

stocke, cut or smooth the head thereof with a sharpe knife, that it may

be as plaine and smooth as you can, and then cleaue it with a hammer

or mallet, and with a strong knife, cleauer or chessell, either in the

middle of it if it be small, or of a reasonable size, or on the sides

an inch or more within the barke, if it be great: into both sides of

the cleft put your grafts, or into one if the stocke bee smaller; which

grafts must bee made fit for the purpose on this fashion: Hauing made

choise of your grafts from the toppe branches especially, or from the

sides of that tree whereof you would haue the fruit, and that they be

of a reasonable good size, not too small or too great for your stockes,

and of one or the same yeares shoote; (and yet many doe cut an inch or

more of the olde wood with the sprigge of the last yeares growth, and

so graft the old and young together, but both are good, and the old

wood no better then the young) cut your graft not too long, but with

two, three or foure eyes or buds at the most, which at the lower or

bigger end for an inch long or more (for the greater stockes, and an

inch or lesse for the lesser sort) must be so cut, that it be very thin

on the one side from the shoulders downward, and thicker on the other,

and thin also at the end, that it may goe downe close into the cleft,

and rest at the shoulders on the head of the stocke: but take heede

that in cutting your grafts your knife bee very sharpe that you doe

not rayse any of the barke, eyther at the sides or the end, for feare

of losing both your paines and graft, and stocke too peraduenture; and

let not your grafts bee made long before you set them, or else put the

ends of them in water to keepe them fresh and cleane: when you set

them you must open the cleft of your stocke with a wedge or chessell

as most doe, that the graft may goe easily into it, and that the

barke of both graft and stocke may ioyne close the one to the other,

which without stirring or displacing must bee so left in the cleft,

and the wedge or chessell gently pulled forth; but because in the

doing hereof consisteth in a manner the whole losse or gaine of your

paines, graft and stocke, to preuent which inconuenience I doe vse an

iron Instrument, the forme whereof is showne in the following page,

marked with the letter A, crooked at both ends, and broade like vnto

a chessell, the one bigger, and the other lesser, to fit all sorts of

stockes, and the iron handle somewhat long betweene them both, that

being thrust or knocked downe into the cleft, you may with your left

hand open it as wide as is fit to let in your graft, without strayning,

which being placed, this iron may bee pulled or knocked vp againe

without any mouing of your graft: when you haue thus done, you must

lay a good handfull or more (according to the bignesse of your stocke)

of soft and well moistned clay or loame, well tempered together with

short cut hey or horse dung, vpon the head of your stocke, as lowe or

somewhat lower then the cleft, to keepe out all winde, raine or ayre

from your graft vntill Midsomer at the least, that the graft be shot

forth somewhat strongly, which then if you please may be remoued, and

the cleft at the head only filled with a little clay to keepe out

earewigs, or other things that may hurt your graft.

[Illustration:

A. The Iron Instrument with chessels at each end, the one bigger and

the other lesser, to keepe the cleft of the Tree open vntill the

graft bee placed in the stocke, which with a knock vpwards will be

easily taken away.

B. The small Penne-knife with a broad and thinne ended hafte, to raise

the sides both of the bud and the down-right slit in the body or arme

of a Tree to be grafted in the bud.

C. A pen or quil cut halfe round to take off a bud from the branch.

D. An Iuory Instrument made to the same fashion.

E. A shielde of brasse made hollow before to be put into the slit, to

keepe it open vntill the bud be put into its place.

F. The manner of grafting called incising or splicing.

G. A Ladder made with a stoole at the toppe, to serue both to graft

higher or lower, and also to gather fruit without spoyling or hurting

any buddes or branches of Trees.

1. The first slit in the body or arme of a Tree to be grafted in the

bud with the crosse cut at the head.

2. The same slit opened on both sides, ready to receiue the budde

should be put therein: these small peeces serue as well as trees to

shew the manner and order of the grafting.

3. The branch of a Tree with one budde cut ready to be taken off, and

another not yet touched.

4. The bud cleane taken off from the branch, both the foreside and

backside.

5. The graft or bud now put into the stocke or tree you intend to be

grafted: but the binding thereof is omitted.

]

2. Inarching is another manner of grafting in the stocke, and is more

troublesome, and more casuall also then the former, and is rather

a curiosity then any way of good speede, certainety or profit, and

therefore vsed but of a few. Yet to shew you, the manner thereof, it

is thus: Hauing a tree well growne, bee it high or low, yet the lower

the better, with young branches well spread, they vse to set stockes

round about it, or on the one side as you please; into which stockes

they ingraft the young branches of the well growne tree as they are

growing (before they cut them from the tree) by bowing downe the branch

they intend to graft, and putting it into the stocke, hauing first

cut off the head thereof, and cut a notch in the middle of the head

a little slope on both sides, wherein the branch must be fitted: let

the branch be cut thinne on the vnderside, only of that length as may

suffice to fit the notch in the stocke, leauing about halfe a yarde

length of the branch, to rise aboue or beyond the stocke, which beeing

bound on, and clayed ouer or couered with red or greene soft waxe, they

let so abide, that if it take in the stocke they cut off the branch a

little below the grafting place in Nouember following, and remouing

the stocke, they haue thus gained a grafted and growne tree the first

yeare: but it is vsually seene, that where one branch taketh, three doe

misse: yet this manner of grafting was much in vse for May Cherries,

when they were first known to vs, and the way thought to be a rare

manner of grafting to encrease them, vntill a better way was found

out, which now is so common and good also, that this is not now scarce

thought vpon.

3. Another kinde of grafting in the stocke is called of some whipping,

of some splicing, of others incising, and of others packing on (and as

I heare, is much vsed in the West parts especially, and also in the

North parts of this Land) and is performed in this manner: Take and

slice the branch of a tree (so as the branch be not too bigge) or else

a young tree of two, or three, or foure yeares growth at the most,

quite off slope wise, about an inch and a halfe long or more, and cut

a deep notch in the middle thereof, then fit into it a graft iust of

that size or bignesse, cut on both sides with shoulders, and thin at

the end, that it may ioyne close in the notch, and neyther bigger or

lesser, but that the barke of the one may bee fitted iust to the barke

of the other, the figure wherof is expressed at the letters E.F. which

shew the one to be with a shoulder & the other without; binde them

gently together with bast, and put clay or waxe ouer the place, vntill

it be taken: this is much vsed of late dayes for such young trees as

are risen of stones or kernels after the second or third yeares growth,

and thriue very well in that it not only saueth much time, but diuers

checks by remouing and grafting.

4. Inoculating or grafting in the budde is another manner of grafting,

which is the taking of a budde from one tree, and putting it into the

barke of another tree, to the end, that thereby you may haue of the

same kinde of fruit the tree bare from whence the budde was taken; and

although it bee sufficiently knowne in many places of this Land, yet

as I vnderstand, good Gardiners in the North parts, and likewise in

some other places, can scarce tell what it meaneth, or at the least

how to doe it well. It is performed after a different fashion from the

former, although they all tend vnto one end, which is the propagating

of trees. You must for this purpose obserue, that for those trees you

would graft, either with, or vpon, you choose a fit time in Summer,

when the sappe is well risen, and your graft well shot, that the barke

will rise easily and cleanly, both of stocke and graft, which time I

cannot appoint, because both the years doe differ in earlinesse, and

the seuerall parts or countries of this Land likewise one from another,

but most vsually in these Southerne parts, from the beginning of Iune

vnto the end of it, or to the middle of Iuly, or either somewhat before

or after. First (as I said) hauing taken the fitted time of the yeare,

you must take especiall care, that your grafts be well growne, and of

the same yeares shoote, and also that the buds or eyes haue but single

leaues at them, as neere as you can: for I would vtterly refuse those

buds that haue aboue two leaues as vnprofitable, either in Peaches

or any other fruit; and therefore see that your grafts or cyons bee

taken from the chiefest place of the tree, that is, either from the

toppe, or from a sunnie side thereof, and not from the contrarie side

if you may otherwise, nor from any vnder-boughes; for seeing your

graft is so small a thing, you had neede take the more care that it be

the best and fairest. You must to take off this eye or budde from the

sprigge, haue a small sharpe pen-knife, the end of the haft being made

flat and thinne, like a chessell or wedge, the figure whereof is set

forth at the letter B, and a pen or goose quill cut, to be lesse then

halfe round, and to be broad at the end, but not sharpe pointed like a

penne, or else such a peece of bone or Iuorie made in that fashion as

the quill is, to bee thinne, hollow, or halfe round, the figures of

both which are marked with the letters C, D, with your knife cut the

barke of the bud (hauing first cut off the leafe, leauing onely the

short foote-stalke thereof at the bud) about a strawes breadth aboue

the eye thereof halfe round, and then from that round or ouerthwart

cut, with your knife cut it downe on both sides of the eye, close to

the bud slopewise about an inch long or thereabouts, that it bee broad

at the head aboue the eye, and pointing at the end like a sheild or

scutcheon; and then cutting away the rest of the barke from about it,

with the thinne flat end of the haft of your knife raise vp both sides

of your bud a little, and with your quill or bone put vnder the barke,

raise your budde, and thrust it quite off, beginning at the toppe or

head of your eye; but see that you thrust it off close to the wood of

the branch or sprigge, and that you doe not leaue the eye of the budde

behinde sticking vpon the branch; for if that eye be left or lost, your

bud is worth nothing; you must cast it away, and cut another that may

haue that eye abiding within the budde on the inside: you may perceiue

if that eye be wanting, if you see an emptie hole in the place where

the eye should be, to fill it vp on the inside thereof; thus hauing

taken off your bud well and cleanly, which is set forth vnto you at

the figures, 3 and 4. presently set it on the tree you would graft

(for your small budde can abide no delay, lest by taking the ayre too

long it become dry, and nothing worth) in this manner: Cut the barke

of your tree you would graft in a smooth place, at what height you

please, first aboue or ouerthwart, and then downe right in the middle

thereof, more then an inch long, the figure whereof you shall haue at

the figure 1. and then raise vp both sides of the barke, first one,

and then another, with the flat and thinne haft end of your knife, a

prettie way inwards (for if the barke will not rise easily, the stocke

is not then fit to graft vpon) put in your budde into the cleft with

the point downewards, holding the stalke of the leafe that is with the

budde betweene your fingers of the one hand, and opening the cleft

with the flat end of your knife with the other hand, that the head of

your bud may be put close vnder the ouerthwart cut in the stocke or

tree (which must not be raised or stirred as the sides are) & the eye

of the bud stand iust in the middle of the slit that is downeright,

and then closing the barke of the stocke or tree softly vnto the bud

thus put in with your fingers, let it be bound gently with a small

long peece of baste, or other such like soft thing, first aboue the

eye, & then compassing it belowe as close as you can, but not too

hard in any case, vntil you haue bound it all ouer the slit you made,

especially the lower end, lest any winde get in to dry and spoile it;

and hauing tyed both ends thereof fast, leaue it so for a fortnight

or somewhat more, in which space it will take and hold, if it be well

done, which you shall perceiue, if the bud abide green, and turne not

blacke, when you haue vnloosed the tying; for if it hold fast to the

tree, and be fresh and good, tye it vp gently againe, and so leaue it

for a fortnight longer, or a moneth if you will, and then you may take

away your binding cleane: this budde will (if no other mischance happen

vnto it) spring and shoote forth the next yeare, (and sometimes the

same yeare, but that is seldome) and therefore in the beginning of the

yeare, cut off the head of the grafted tree about an handfull aboue the

grafted place, vntill the graft be growne strong, and then cut it off

close, that the head may be couered with the graft, and doe not suffer

any buds to sprout besides the graft, either aboue or belowe it. If

you graft diuers buds vpon one stocke (which is the best way) let that

onely remaine and abide that shooteth best forth, and rubbe off, or

take away the other: the seuerall parts of this grafting I haue caused

to be expressed for your further information.

5. Grafting in the scutcheon is accounted another kinde of grafting,

and differeth verie little from grafting in the budde: the difference

chiefly consisteth in this, that in stead of the downe right slit, and

that aboue ouerthwart, they take away iust so much barke of the great

tree, as your budde is in bignesse, which vsually is a little larger

then the former, and placing it therein, they binde it as formerly

is said: some vse for this purpose a paire of compasses, to giue the

true measure both of bud and stocke; this manner of grafting is most

vsed vpon greater trees, whose young branches are too high to graft

vpon in the former maner, and whose tops they cut off (for the most

part) at the latter end of the next yeare after the bud is taken: both

these waies were inuented to saue the losse of trees, which are more

endangered by grafting in the stocke, then any of these waies; and

besides, by these waies you may graft at a farre greater height without

losse.

CHAP. V.

_Of the manner of grafting and propagating all sorts of Roses._

Hauing now spoken of the grafting of trees, let mee adioyne the

properties of Roses, which although they better fit a Garden then an

Orchard, yet I could not in a fitter place expresse them then here,

both for the name and affinity of grafting, & because I do not expresse

it in the first part. All sorts of Roses may be grafted (although all

sorts are not, some seruing rather for stockes for others to be grafted

on) as easily as any other tree, & is only performed, by inoculating

in the same maner I haue set downe in the former Chapter of grafting

trees in the bud; for both stocke and budde must bee dealt with after

the same fashion. And although some haue boasted of grafting Roses

by dicing or whipping, as they call it, or in the stocke, after the

first manner, set downe in the former Chapter, yet I thinke it rather

a bragge, not hauing seene or heard any true effect proceede from that

relation. The sweete Briar or Eglantine, the white and the Damaske

Roses, are the chiefest stockes to graft vpon. And if you graft lowe or

neare the ground, you may by laying downe that graft within the ground,

after it hath bin shot out well, and of a years growth, by pinning it

fast downe with short stickes, a thwart or acrosse, cause that grafted

branch, by taking roote, to become a naturall Rose, such as the graft

was, which being separated and transplanted after it hath taken root

wel, will prosper as well as any naturall sucker. And in this maner,

by laying downe branches at length into the ground, if they be full of

spreading small branches, you may increase all sorts of Roses quickly

and plentifully; for they will shoote forth rootes at the ioynts of

euery branch: But as for the manner of grafting white Roses or Damaske

vpon Broome stalkes or Barbary bushes, to cause them to bring forth

double yellow Roses, or vpon a Willowe, to beare greene Roses, they

are all idle conceits, as impossible to be effected, as other things,

whereof I haue spoken in the ninth Chapter of my first part, concerning

a Garden of flowers, vnto which I referre you to be satisfied with the

reasons there alledged. And it is the more needlesse, because we haue

a naturall double yellow Rose of it owne growing. The sowing of the

seedes of Roses (which are sometimes found vpon most sorts of Roses,

although not euery yeare, and in euerie place) hath bin formerly much

vsed; but now the laying downe of the young shootes is a way for

increase so much vsed, being safe and verie speedie to take, especially

for those Roses that are not so apt to giue suckers, that it hath

almost taken quite away the vse of sowing of the seedes of Roses, which

yet if anie one be disposed to make the triall, they must gather the

seede out of the round heads, from amongst the doune, wherein they lye

verie like vnto the berries of the Eglantine or sweete Briar bush, and

especially of those Roses that bee of the more single kindes, which

are more apt to giue berries for seed then the more double, although

sometimes the double Roses yeeld the like heads or berries. Their time

of sowing is in the end of September (yet some reserue them vntill

February) and their manner of noursing is to bee transplanted, after

the first or second yeares growth, and tended carefully, that while

they are young they be not lost for want of moisture in the dry time of

Summer.

CHAP. VI.

_Certaine rules and obseruations in and after grafting, not remembred

in the former Chapter._

The time of some manners of grafting being not mentioned before, must

here be spoken of. For the grafting of all sorts of trees in the

stocke, the most vsuall time is from the middle of February vntill

the middle of March, as the yeare and the countrie is more forward

or backward, with vs about London wee neuer passe midde March: but

because the May Cherrie is first ripe, and therefore of a very forward

nature, it doth require to be grafted somewhat sooner then others.

The time of gathering likewise, or cutting your grafts for grafting

in the stocke, is to be obserued, that they bee not long gathered

before they bee grafted, for feare of being too dry, which I commend,

howsoeuer diuers say, if they be long kept they are not the worse; and

therefore if you be forced to haue your grafts from farre, or by some

other chance to keepe them long, be carefull to keepe them moist, by

keeping their ends stucke in moist clay; but if neare hand, neglect no

time I say after the cutting of them for their grafting, but either

the same, or the next day, or verie speedily after, in the meane time

being put into the ground to keepe them fresh. The grafts taken from

old trees, because they are stronger, and shoote forth sooner, are to

bee sooner grafted then those that are taken from younger trees: of a

good branch may bee made two, and sometimes three grafts sufficient

for anie reasonable stocke. For whipping, the time is somewhat later

then grafting in the stocke, because it is performed on younger trees,

which (as I said before) doe not so early bud or shoote forth as the

elder. Inarching likewise is performed much about the later end of the

grafting time in the stocke; for being both kindes thereof they require

the same time of the yeare. The times of the other manners of graftings

are before expressed, to bee when they haue shot forth young branches,

from whence your buds must be taken; and therefore need not here againe

to be repeated. If a graft in the stocke doth happen not to shoote

forth when others do (so as it holdeth green) it may perchance shoot

out a moneth or two after, & do well, or else after Midsummer, when a

second time of shooting, or the after Spring appeareth: but haue an

especiall care, that you take not such a graft that shal haue nothing

but buds for flowers vpon it, and not an eye or bud for leaues (which

you must be carefull to distinguish) for such a graft after it hath

shot out the flowers must of necessitie dye, not hauing wherewith to

maintaine it selfe. Also if your good graft doe misse, and not take,

it doth hazzard your stocke at the first time, yet manie stockes doe

recouer to be grafted the second time; but twice to faile is deadly,

which is not so in the inoculating of buds in the greene tree: for

if you faile there in three, or three times three, yet euerie wound

being small, and the tree still growing greene, will quickly recouer

it, and not be afterwards seen. Some vse to graft in the stocke the

same yeare they remoue the stocke, to saue time, & a second checke by

grafting; but I like better both in grafting in the stocke, and in

the bud also, that your trees might be planted in the places where

you would haue them growe, for a yeare or two at the least before you

graft them, that after grafting there should be no remouall, I neede

not be tedious, nor yet I hope verie sollicitous to remember many other

triuiall, or at the least common knowne things in this matter. First,

for the time to remoue trees, young or old, grafted or vngrafted, to

be from a fortnight after Michaelmas vntill Candlemas, or if neede be,

somewhat after, yet the sooner your remoue is, the better your trees

will thriue, except it be in a very moist ground. For the manner or way

to set them: _viz._ in the high and dry grounds set them deeper, both

to haue the more moisture, and to be the better defended from windes;

and in the lower and moister grounds Shallower, and that the earth be

mellow, well turned vp, and that the finer earth bee put among the

small rootes, wherein they may spread, and afterwards gently troden

downe, that no hollownesse remaine among the rootes: as also that after

setting (if the time be not ouermoist) there may be some water powred

to the rootes, to moisten and fasten them the better; and in the dry

time of Summer, after the setting, let them not want moisture, if you

will haue them thriue and prosper; for the want thereof at that time,

hath often killed manie a likely tree. To stake and fence them also if

neede bee after they are new set, and so to continue for two or three

yeares after, is verie expedient, lest windes or other casualties

spoile your paines, and ouerthrow your hopes. And likewise to defend

your grafts from birds lighting on them, to breake or displace them, to

sticke some prickes or sharpe pointed stickes longer then your graft

into your clay, that so they may be a sure defence of it: As also to

tye some woollen cloathes about the lower end of your stockes, or

thrust in some thornes into the ground about the rootes, to defend them

from hauing their barkes eaten by Conies, or hurt by some other noisome

vermine.

CHAP. VII.

_Obseruations for the dressing and well keeping of Trees and an Orchard

in good order._

There are two manner of waies to dresse and keepe trees in good

order, that they may bee both gracefull and fruitfull; the one is

for wall-trees, the other is for standards: for as their formes are

different, so is their keeping or ordering. Wall trees, because they

are grafted lowe, and that their branches must be plasht or tackt vnto

the wall to fasten them, are to be so kept, that all their branches

may be suffered to growe, that shoote forth on either side of the

bodie, and led either along the wall, or vpright, and one to lappe ouer

or vnder another as is conuenient, and still with peeces of lists,

parings of felt, peeces of soft leather, or other such like soft thing

compassing the armes or branches, fastened with small or great nailes,

as neede requireth, to the wals, onely those buds or branches are to

be nipped or cut off, that shoot forward, and will not so handsomely

be brought into conformity, as is fitting; yet if the branches growe

too thicke, to hinder the good of the rest, or too high for the wall,

they may, nay they must be cut away or lopped off: and if anie dead

branches also happen to be on the trees, they must be cut away, that

the rest may haue the more libertie to thriue. Diuers also by carefully

nipping away the waste and superfluous buds, doe keepe their trees in

conformity, without much cutting. The time to pruine or plash, or tye

vp wall trees, is vsually from the fall of the leafe, to the beginning

of the yeare, when they begin to blossome, and most especially a little

before or after Christmas: but in any case not too late, for feare of

rubbing off their buds. Some I know doe plash and tye vp their wall

trees after bearing time, while the leaues are greene, and their reason

is, the buds are not so easie or apt to bee rubbed from the branches

at that time, as at Christmas, when they are more growne: but the

leaues must needes be very cumbersome, to hinder much both the orderly

placing, and close fastening of them to the wall. This labour you must

performe euery yeare in its due time; for if you shall neglect and

ouerslip it, you shall haue much more trouble, to bring them into a

fit order againe, then at the first. The standard trees in an Orchard

must be kept in another order; for whereas the former are suffered to

spread at large, these must be pruined both from superfluous branches

that ouerload the trees, & make them lesse fruitfull, as well as lesse

sightly, and the vnder or water boughes likewise, that drawe much

nourishment from the trees and yet themselues little the better for

it, I meane to giue fruit. If therefore your Orchard consist of young

trees, with a little care and paines it may bee kept in that comely

order and proportion it was first defined vnto; but if it consist of

old growne trees, they will not without a great deale of care and

paines be brought into such conformitie, as is befitting good, and

comely trees: for the marke of those boughes or branches that are cut

off from young trees, will quickly be healed againe, the barke growing

quickly ouer them, whereby they are not worse for the cutting, but an

old tree if you cut off a bough, you must cut it close and cleanly, and

lay a searcloth of tallow, waxe, and a little pitch melted together

vpon the place, to keepe off both the winde, sunne, and raine, untill

the barke haue couered it ouer againe: and in this manner you must

deale with all such short stumps of branches, as are either broken

short off with the winde, or by carelesnesse or want of skill, or else

such armes or branches as are broken off close, or sliued from the

body of the tree: for the raine beating and falling into such a place,

will in short time rotte your tree, or put it in danger, besides the

deformity. Some vse to fill vp such an hole with well tempered clay,

and tacke a cloth or a peece of leather ouer it vntill it be recouered,

and this is also not amisse. Your young trees, if they stand in anie

good ground, will bee plentifull enough in shooting forth branches;

bee carefull therefore if they growe too thicke, that you pruine away

such as growe too close (and will, if they be suffered, spoile one

another) as they may be best spared, that so the sunne, ayre, and raine

may haue free accesse to all your branches, which will make them beare

the more plentifully, and ripen them the sooner and the more kindly.

If anie boughes growe at the toppe too high, cut them also away, that

your trees may rather spread then growe too high. And so likewise for

the vnder boughes, or anie other that by the weight of fruit fall or

hang downe, cut them off at the halfe, and they will afterwards rise

and shoote vpwards. You shall obserue, that at all those places where

anie branches haue been cut away, the sappe will euer bee readie to

put forth: if therefore you would haue no more branches rise from that

place, rubbe off or nippe off such buddes as are not to your minde when

they are new shot: and thus you may keep your trees in good order with

a little paines, after you haue thus pruined and dressed them. One

other thing I would aduertise you of, and that is how to preserue a

fainting or decaying tree which is readie to perish, if it be not gone

too farre or past cure, take a good quantitie of oxe or horse bloud,

mixe therewith a reasonable quantitie of sheepe or pigeons dung, which

being laid to the roote, will by the often raines and much watering

recouer it selfe, if there bee anie possibilitie; but this must bee

done in Ianuarie or Februarie at the furthest.

CHAP. VIII.

_Diuers other obseruations to be remembred in the well keeping of an

Orchard._

There be diuers other things to be mentioned, whereof care must be

had, either to doe or auoide, which I thinke fit in this Chapter

promiscuously to set down, that there may be nothing wanting to furnish

you with sufficient knowledge of the care, paines, and casualties that

befall an Orchard: for it hath many enemies, and euery one laboureth

as much as in them lye, to spoile you of your pleasure, or profit, or

both, which must bee both speedily and carefully preuented and helped;

and they are these: Mosse, Caterpillars, Ants, Earwigs, Snailes,

Moales, and Birds. If Mosse begin to ouergrowe your trees, looke to

it betimes, lest it make your trees barren: Some vse to hacke, and

crossehacke, or cut the barke of the bodies of their trees, to cause

it fall away; but I feare it may endanger your trees. Others do either

rubbe it off with a haire cloth, or with a long peece of wood formed

like a knife, at the end of a long sticke or pole, which if it bee vsed

cauteiously without hurting the buds, I like better. Caterpillars, some

smoake them with burning wet strawe or hay, or such like stuffe vnder

the trees; but I doe not greatly like of that way: others cut off the

boughes whereon they breed, and tread them vnder their feete, but that

will spoile too manie branches; and some kill them with their hands,

but some doe vse a new deuised way, that is, a pompe made of lattin or

tin, spout-fashion, which being set in a tubbe of water vnder or neare

your trees, they will cause the water to rise through it with such a

force, and through the branches, that it will wash them off quickly.

To destroy Ants, that eate your fruit before and when it is ripe, some

vse to annoint the bodies of their trees with tarre, that they may not

creepe vp on the branches; but if that doe not helpe, or you will not

vse it, you must be careful to finde out their hill, and turne it vp,

pouring in scalding water, either in Summer, but especially if you can

in Winter, and that will surely destroy them. I haue spoken of Earwigs

in the first part of this worke, entreating of the annoyances of

Gilloflowers, and therefore I referre you thereunto: yet one way more

I will here relate which some doe vse, and that is with hollow canes

of halfe a yard long or more, open at both ends for them to creepe in,

and stucke or laid among the branches of your trees, will soone drawe

into them many Earwigs, which you may soone kill, by knocking the cane

a little vpon the ground, and treading on them with your foote. Snailes

must be taken with your hands, and that euerie day, especially in the

morning when they will be creeping abroad. Moales by running vnder

your trees make them lesse fruitfull, and also put them in danger to

be blowne downe, by leauing the ground hollow, that thereby the rootes

haue not that strength in the ground, both to shoote and to hold, that

otherwise they might haue. Some haue vsed to put Garlicke, and other

such like things into their holes, thinking thereby to driue them away,

but to no purpose: others haue tryed manie other waies; but no way

doth auaile anie thing, but killing them either with a Moale spade,

or a trappe made for the purpose as manie doe know: and they must bee

watched at their principall hill, and trenched round, and so to be

caught. Birds are another enemie both to your trees and fruit; for the

Bullfinch will destroy all your stone fruit in the budde, before they

flower, if you suffer them, and Crowes, &c. when your Cherries are

ripe: for the smaller birds, Lime twigs set either neare your trees,

or at the next water where they drinke, will helpe to catch them and

destroy them. And for the greater birds, a stone bowe, a birding or

fowling peece will helpe to lessen their number, and make the rest more

quiet: or a mill with a clacke to scarre them away, vntill your fruit

be gathered. Some other annoyances there are, as suckers that rise

from the rootes of your trees, which must be taken away euerie yeare,

and not suffered to growe anie thing great, for feare of robbing your

trees of their liuelihood. Barke bound, is when a tree doth not shoote

and increase, by reason the barke is as it were drie, and will not

suffer the sappe to passe vnto the branches: take a knife therefore,

and slit the barke downe almost all the length of the tree in two or

three places, and it will remedy that euill, and the tree will thriue

and come forward the better after. Barke pilled is another euill that

happeneth to some trees, as well young as old, either by reason of

casuall hurts, or by the gnawing of beasts, howsoeuer it bee, if it

bee anie great hurt, lay a plaister thereon made of tallow, tarre,

and a little pitch, and binde it thereto, letting it so abide vntill

the wound bee healed: yet some doe only apply a little clay or loame

bound on with ropes of hay. The Canker is a shrewd disease when it

happeneth to a tree; for it will eate the barke round, and so kill the

very heart in a little space. It must be looked vnto in time before

it hath runne too farre; most men doe wholly cut away as much as is

fretted with the Canker, and then dresse it, or wet it with vinegar or

Cowes pisse, or Cowes dung and vrine, &c. vntill it be destroyed, and

after healed againe with your salue before appointed. There are yet

some other enemies to an Orchard: for if your fence be not of bricke

or stone, but either a mudde wall, or a quicke set or dead hedge, then

looke to it the more carefully, and preuent the comming in of either

horse, or kine, sheepe, goates, or deere, hare, or conie; for some of

them will breake through or ouer to barke your trees, and the least

hole almost in the hedge will giue admittance to hares and conies to

doe the like. To preuent all which, your care must be continuall to

watch them or auoide them, and to stoppe vp their entrance. A dogge is

a good seruant for many such purposes, and so is a stone bowe, and a

peece to make vse of as occasion shall serue. But if you will take that

medicine for a Canker spoken of before, which is Cowes dung and vrine

mixed together, and with a brush wash your trees often to a reasonable

height, will keepe hares and conies from eating or barking your trees.

Great and cold windes doe often make a great spoile in an Orchard, but

great trees planted without the compasse thereof, as Wall-nuts, Oakes,

Elmes, Ashes, and the like, will stand it in great stead, to defend

it both early and late. Thus haue I shewed you most of the euils that

may happen to an Orchard, and the meanes to helpe them, and because

the number is great and daily growing, the care and paines must be

continuall, the more earnest and diligent, lest you lose that in a

moment that hath been growing many yeares, or at the least the profit

or beauty of some yeares fruit.

CHAP. IX.

_The manner and way how to plant, order, and keepe other trees that

beare greene leaues continually._

The way to order those trees that beare their leaues greene

continually, is differing from all others that doe not so: for neyther

are they to bee planted or remoued at the time that all other trees

are set, nor doe they require that manner of dressing, pruining and

keeping, that others doe. And although many ignorant persons and

Gardiners doe remoue Bay trees, and are so likewise perswaded that all

other trees of that nature, that is, that carry their greene leaues

continually, may bee remoued in Autumne or Winter, as well as all other

trees may bee, yet it is certaine it is a great chance if they doe

thriue and prosper that are set at that time, or rather it is found by

experience, that scarce one of ten prospereth well that are so ordered.

Now in regard that there be diuers trees and shrubs mentioned here in

this booke that beare euer greene leaues, wherein there is very great

beauty, and many take pleasure in them; as the ordinary Bay, the Rose

Bay, and the Cherry Bay trees, the Indian Figge, the Cypresse, the Pine

tree, the Mirtle and dwarfe Boxe, and many others; I will here shew you

how to plant and order them, as is fittest for them. For in that they

doe not shed their greene leaues in winter as other trees doe, you may

in reason be perswaded that they are of another nature; and so they are

indeede: for seeing they all grow naturally in warme Countries, and

are from thence brought vnto vs, we must both plant them in a warmer

place, and transplant them in a warmer time then other trees be, or

else it is a great hazzard if they doe not perish and dye, the cold

and frosts in the winter being able to pierce them through, if they

should bee transplanted in winter, before they haue taken roote. You

must obserue and take this therefore for a certaine rule, that you

alwaies remoue such trees or shrubbes as are euer greene in the spring

of the yeare, and at no time else if you will doe well, that is, from

the end of March, or beginning of Aprill, vnto the middle or end of

May, especially your more dainty and tender plants, shadowing them

also for a while from the heate of the Sun, and giuing them a little

water vpon their planting or transplanting; but such water as hath not

perfectly been drawn from a Well or Pumpe, for that will go neer to

kill any plant, but such water as hath stood in the open ayre for a day

at the least, if not two or three. Yet for dwarfe Boxe I confesse it

may endure one moneth to be earlier planted then the rest, because it

is both a more hardy and lowe plant, and thereby not so much subiect to

the extremitie of the colde: but if you should plant it before winter,

the frosts would raise it out of the ground, because it cannot so soone

at that time of the yeare take roote, and thereby put it in danger to

be lost. Moreouer all of them will not abide the extremitie of our

winter frosts, and therefore you must of necessity house some of them,

as the Rose Bay, Mirtle, and some others, but the other sorts being set

where they may bee somewhat defended from the cold windes, frostes,

and snow in winter, with some couering or shelter for the time, will

reasonably well endure and beare their fruit, or the most of them. If

any be desirous to be furnished with store of these kinds of trees

that will be noursed vp in our Country, he may by sowing the seed of

them in square or long woodden boxes or chests made for that purpose,

gaine plenty of them: but hee must be carefull to couer them in winter

with some straw or fearne, or beane hame, or such like thing layd vpon

crosse sticks to beare it vp from the plants, and after two or three

yeares that they are growne somewhat great and strong, they may bee

transplanted into such places you meane they shall abide: yet it is

not amisse to defend them the first yeare after they are transplanted,

for their more securitie: the seedes that are most vsually sowen with

vs, are, the Cypresse tree, the Pine tree, the Baye, the Pyracantha

or prickly Corall tree, and the Mirtle: the Rose Bay I haue had also

risen from the seede that was fresh, and brought me from Spaine. But

as for Orenge trees, because they are so hardly preserued in this our

cold climate (vnlesse it bee with some that doe bestow the housing

of them, besides a great deale more of care and respect vnto them)

from the bitternesse of our cold long winter weather (although their

kernels being put into the ground in the Spring or Summer, and if care

bee had of them and conuenient keeping, will abide, and by grafting the

good fruite on the crab stocke they may bee in time nursed vp) I doe

not make any other especiall account of them, nor giue you any further

relation of their ordering. Now for the ordering of these trees after

they are eyther planted of young sets, or transplanted from the seede,

it is thus: First for Bay trees, the most vsuall way is to let them

grow vp high to bee trees, and many plant them on the North or East

side of their houses that they may not bee scorched with the Sunne;

but the bitter winters which we often haue, doe pinch them shrewdly,

insomuch that it killeth euen well growne trees sometimes downe to the

roote: but some doe make a hedge of them being planted in order, and

keep them low by lopping of them continually, which will make them bush

and spread. The Cypresse tree is neuer lopped, but suffered to grow

with all the branches from a foote aboue the ground, if it may be,

straight vpright; for that is his natiue grace and greatest beautie,

and therefore the more branches doe dye that they must bee cut away,

the more you deforme his propertie. The Pine tree may be vsed in the

same manner, but yet it wil better endure to sustaine pruining then the

Cypresse, without any such deformitie. The Laurocerasus or Cherry Bay

may be diuersly formed, that is, it may be either made to grow into

a tall tree by shredding still away the vnder branches, or else by

suffering all the branches to grow to be a low or hedge bush, and both

by the suckers and by laying downe the lower branches into the earth,

you may soone haue much increase; but this way will cause it to bee the

longer before it beare anie fruit. The Rose Baye will verie hardlie bee

encreased either by suckers or by layers, but must bee suffered to grow

without lopping, topping or cutting. The Pyracantha or Prickly Corall

tree may bee made to grow into a reasonable tall tree by shredding away

the lower branches, or it may be suffered to grow lowe into an hedge

bush, by suffering all the branches to grow continually, you may also

propagate it by the suckers, or by laying downe the lower branches.

The Myrtle of all sorts abideth a low bush spreading his branches full

of sweete leaues and flowers, without anie great encrease of it selfe,

yet sometimes it giueth suckers or shootes from the rootes: but for the

more speedie propagating of them, some doe put the cuttings of them

into the earth, and thereby increase them. There are some other trees

that are not of any great respect, as the Yew tree, and the Savine

bush, both which may be encreased by the cuttings, and therefore I need

not make any further relation or amplification of them, and to say thus

much of them all, is (I thinke) sufficient for this Worke.

CHAP. X.

_The ordering, curing, and propagating Vines of all sorts._

In most places of this countrie there is small care or paines taken

about the ordering of Vines: it sufficeth for the most part with them

that haue anie, to make a frame for it to spread vpon aboue a mans

height, or to tacke it to a wall or window, &c. and so to let it

hang downe with the branches and fruit, vntill the weight thereof,

and the force of windes doe teare it downe oftentimes, and spoile

the grapes: and this way doth somewhat resemble that course that the

Vineyard keepers obserue in the hot countries of Syria, Spaine, and

Italy, and in the farthest parts of France as I hear likewise: for

in most of these hot countries they vse to plant an Oliue betweene

two Vines, and let them runne thereupon. But manie of the other parts

of France, &c. doe not suffer anie trees to growe among their Vines;

and therefore they plant them thicke, and pruine them much and often,

and keepe them lowe in comparison of the other way, fastening them to

pearches or poles to hold them vp. And according to that fashion may

haue aduentured to make Vineyards in England, not onely in these later

daies, but in ancient times, as may wel witnesse the sundrie places

in this Land, entituled by the name of Vineyards; and I haue read

that manie Monasteries in this Kingdome hauing Vineyards, had as much

wine made therefrom, as sufficed their conuents yeare by yeare: but

long since they haue been destroyed, and the knowledge how to order

a Vineyard is also vtterly perished with them. For although diuers,

both Nobles and Gentlemen, haue in these later times endeauoured to

plant and make Vineyards, and to that purpose haue caused French men,

being skilfull in keeping and dressing of Vines, to be brought ouer to

performe it, yet either their skill failed them, or their Vines were

not good, or (the most likely) the soile was not fitting, for they

could neuer make anie wine that was worth the drinking, being so small

and heartlesse, that they soone gaue ouer their practice. And indeede

the soile is a maine matter to bee chiefly considered to seate a

Vineyard vpon: for euen in France and other hot countries, according to

the nature of the soile, so is the rellish, strength, and durabilitie

of the wine. Now although I think it a fruitlesse labour for any man

to striue in these daies to make a good Vineyard in England, in regard

not only of the want of knowledge, to make choise of the fitted ground

for such Vines as you would plant thereupon but also of the true maner

of ordering them in our country; but most chiefly & aboue all others,

that our years in these times do not fal out to be so kindly and hot,

to ripen the grapes, to make anie good wine as formerly they haue done;

yet I thinke it not amisse, to giue you instructions how to order such

Vines as you may nourse vp for the pleasure of the fruit, to eate the

grapes being ripe, or to preserue and keepe them to bee eaten almost

all the winter following: And this may be done without any great or

extraordinarie paines. Some doe make a lowe wall, and plant their Vines

against it, and keepe them much about the height thereof, not suffering

them to rise much higher: but if the high bricke or stone wals of

your Garden or Orchard haue buttresses thereat, or if you cause such

to bee made, that they bee somewhat broade forwards, you may the more

conueniently plant Vines of diuers sorts at them, and by sticking down

a couple of good stakes at euery buttresse, of eight or ten foot high

aboue ground, tacking a few lathes acrosse vpon those stakes, you may

thereunto tye your Vines, & carry them theron at your pleasure: but you

must be carefull to cut them euery year, but not too late, and so keepe

them downe, and from farre spreading, that they neuer runne much beyond

the frame which you set at the buttresses: as also in your cutting

you neuer leaue too many ioynts, nor yet too few, but at the third or

fourth ioint at the most cut them off. I doe aduise you to these frames

made with stakes and lathes, for the better ripening of your grapes:

for in the blooming time, if the branches of your vines bee too neare

the wall, the reflection of the Sunne in the day time, and the colde in

the night, doe oftentimes spoile a great deale of fruit, by piercing

and withering the tender footstalkes of the grapes, before they are

formed, whereas when the blossomes are past, and the fruit growing of

some bignesse, then all the heate and reflection you can giue them is

fit, and therefore cut away some of the branches with the leaues, to

admit the more Sunne to ripen the fruit. For the diuers sorts of grapes

I haue set them downe in the Booke following, with briefe notes vpon

euerie of them, whether white or blacke, small or great, early or late

ripe; so that I neede not here make the same relation again. There doth

happen some diseases to Vines sometimes, which that you may helpe, I

thinke it conuenient to informe you what they are, and how to remedy

them when you shall be troubled with any such. The first is a luxurious

spreading of branches and but little or no fruit: for remedie whereof,

cut the branches somewhat more neere then vsuall, and bare the roote,

but take heed of wounding or hurting it, and in the hole put either

some good old rotten stable dung of Horses, or else some Oxe blood new

taken from the beasts, and that in the middle of Ianuarie or beginning

of Februarie, which being well tempered and turned in with the earth,

let it so abide, which no doubt, when the comfort of the blood or dung

is well soaked to the bottome by the raines that fall thereon, will

cause your Vine to fructifie againe. Another fault is, when a Vine doth

not bring the fruit to ripenesse, but either it withereth before it

be growne of any bignesse, or presently after the blooming: the place

or the earth where such a Vine standeth, assuredly is too cold, and

therefore if the fault bee not in the place, which cannot bee helped

without remouing to a better, digge out a good quantity of that earth,

and put into the place thereof some good fresh ground well heartned

with dung, and some sand mixed therewith (but not salt or salt water,

as some doe aduise, nor yet vrine as others would haue) and this will

hearten and strengthen your Vine to beare out the fruit vnto maturitie.

When the leaues of a Vine in the end of Summer or in Autumne, vntimely

doe turne either yellow or red, it is a great signe the earth is too

hot and drie; you must therefore in stead of dung and sand, as in the

former defect is said, put in some fresh loame or short clay, well

mixed together with some of the earth, and so let them abide, that the

frosts may mellow them. And lastly, a Vine sometimes beareth some store

of grapes, but they are too many for it to bring to ripenesse; you

shall therefore helpe such a Vine (which no doubt is of some excellent

kinde, for they are most vsually subiect to this fault) by nipping away

the blossomes from the branches, and leauing but one or two bunches at

the most vpon a branch, vntill the Vine be growne older, and thereby

stronger, and by this meane inured to beare out all the grapes to

ripenesse. These be all the diseases I know doe happen to Vines: for

the bleeding of a Vine it seldome happeneth of it selfe, but commeth

either by cutting it vntimely, that is, too late in the yeare, (for

after Ianuarie, if you will be well aduised, cut not any Vine) or by

some casuall or wilfull breaking of an arme or a branch. This bleeding

in some is vnto death, in others it stayeth after a certaine space of

it selfe: To helpe this inconuenience, some haue seared the place where

it bleedeth with an hot iron, which in many haue done but a little

good; others haue bound the barke close with packe-thred to stay it;

and some haue tied ouer the place, being first dried as well as may

bee, a plaister made with waxe rossen and turpentine while it is warme.

Now for the propagating of them: You must take the fairest and goalest

shot branches of one yeares growth, and cut them off with a peece of

the old wood vnto it, and these being put into the ground before the

end of Ianuarie at the furthest, will shoote forth, and take roote, and

so become Vines of the same kinde from whence you tooke them. This is

the most speedy way to haue increase: for the laying downe of branches

to take roote, doth not yeelde such store so plentifully, nor doe

suckers rise from the rootes so aboundantly; yet both these waies doe

yeelde Vines that being taken from the old stockes will become young

plants, fit to bee disposed of as any shall thinke meete.

CHAP. XI.

_The way to order and preserue grapes, fit to be eaten almost all the

Winter long, and sometimes vnto the Spring._

Although it bee common and vsuall in the parts beyond the Sea to dry

their grapes in the Sunne, thereby to preserue them all the year, as

the Raisins of the Sunne are, which cannot bee done in our Countrie

for the want of sufficient heate thereof at that time: or otherwise to

scald them in hot water (as I heare) and afterwards to dry them, and so

keepe them all the yeare, as our Malaga Raisins are prepared that are

packed vp into Frayles: yet I doe intend to shew you some other waies

to preserue the grapes of our Countrie fresh, that they may be eaten

in the winter both before and after Christmas with as much delight and

pleasure almost, as when they were new gathered. One way is, when you

haue gathered your grapes you intend to keepe, which must be in a dry

time, and that all the shrunke, dried, or euill grapes in euery bunch

be picked away, and hauing prouided a vessell to hold them, be it of

wood or stone which you will, and a sufficient quantitie of faire and

cleane drie sand; make _stratum super stratum_ of your grapes and the

sand, that is, a lay of sand in the bottome first, and a lay of grapes

vpon them, and a lay or strowing againe of sand vpon those grapes,

so that the sand may couer euery lay of grapes a fingers breadth in

thicknesse, which being done one vpon another vntill the vessell be

full, and a lay of sand vppermost, let the vessell be stopped close,

and set by vntill you please to spend them, being kept in some drie

place and in no sellar: let them bee washed cleane in faire water to

take away the sand from so many you will spend at a time. Another way

is (which Camerarius setteth downe he was informed the Turkes vse to

keepe grapes all the winter vnto the next summer) to take so much meale

of Mustard seede, as will serue to strow vpon grapes, vntill they haue

filled their vessels, thereon afterwards they poure new wine before it

hath boiled, to fill vp their vessels therwith, and being stopped vp

close, they keepe them a certaine time, and selling them with their

liquour to them that will vse them, they doe wash the seedes or meale

from them when they vse them. Another way is, that hauing gathered

the fairest ripe grapes, they are to be cast vpon threds or strings

that are fastened at both ends to the side walls of a chamber, neere

vnto the seeling thereof, that no one bunch touch another, which will

bee so kept a great while, yet the chamber must be well defended from

the frosts, and cold windes that pierce in at the windowes, lest they

perish the sooner: and some will dippe the ends of the branches they

hang vp first in molten pitch, thinking by searing vp the ends to keepe

the bunches the better; but I doe not see any great likelihood therein.

Your chamber or closet you appoint out for this purpose must also bee

kept somewhat warme, but especially in the more cold and frostie time

of the yeare, lest it spoile all your cost and paines, and frustrate

you of all your hopes: but although the frosts should pierce and spoile

some of the grapes on a bunch, yet if you be carefull to keepe the

place warme, the fewer will be spoiled. And thus haue I shewed you the

best directions to order this Orchard rightly, and all the waies I

know are vsed in our Countrie to keep grapes good anie long time after

the gathering, in regard wee haue not that comfort of a hotter Sun to

preserue them by its heate.

The fruits themselues shall follow euerie one in their order; the lower

shrubbes or bushes first, and the greater afterwards.

THE THIRD PART CALLED THE ORCHARD,

Containing all sorts of trees bearing fruit for mans vse to eate,

proper and fit for to plant an Orchard in our climate and countrie: I

bound it with this limitation, because both Dates, Oliues, and other

fruits, are planted in the Orchards of Spaine, Italy, and other hot

countries, which will not abide in ours. Yet herein I will declare

whatsoeuer Art, striuing with Nature, can cause to prosper with vs,

that whosoeuer will, may see what can bee effected in our countrie. And

first to begin with the lower shrubbes or bushes, and after ascend to

the higher trees.

CHAP. I.

_Rubus Idæus._ Raspis.

The Raspis berrie is of two sorts, white and red, not differing in the

forme either of bush, leafe, or berry, but onely in the colour and

taste of the fruit. The Raspis bush hath tender whitish stemmes, with

reddish small prickes like haires set round about them, especially at

the first when they are young; but when they grow old they become more

wooddy and firme, without any shew of thornes or prickles vpon them,

and hath onely a little hairinesse that couereth them: the leaues are

somewhat rough or rugged, and wrinkled, standing three or fiue vpon a

stalke, somewhat like vnto Roses, but greater, and of a grayer greene

colour: the flowers are small, made of fine whitish round leaues, with

a dash as it were of blush cast ouer them, many standing together, yet

euery one vpon his owne stalke, at the tops of the branches; after

which come vp small berries, somewhat bigger then Strawberries, and

longer, either red or white, made of many graines, more eminent then

in the Strawberry, with a kinde of douninesse cast ouer them, of a

pleasant taste, yet somewhat sowre, and nothing so pleasant as the

Strawberrie. The white Raspis is a little more pleasant then the red,

wherein there is small seede inclosed: the rootes creepe vnder ground

verie farre, and shoote vp againe in many places, much encreasing

thereby.

There is another whose stemme and branches are wholly without prickles:

the fruit is red, and somewhat longer, and a little more sharpe.

The Vse of Raspis.

The leaues of Raspis may be vsed for want of Bramble leaues

in gargles, and other decoctions that are cooling and drying,

although not fully to that effect.

The Conserue or Syrupe made of the berries, is effectuall to

coole an hot stomacke, helping to refresh and quicken vp those

that are ouercome with faintnesse.

The berries are eaten in the Summer time, as an afternoones

dish, to please the taste of the sicke as well as the sound.

The iuyce and the distilled water of the berries are verie

comfortable and cordiall.

It is generally held of many, but how true I know not, that the

red wine that is vsually sold at the Vintners, is made of the

berries of Raspis that grow in colder countries, which giueth

it a kinde of harshnesse: And also that of the same berries

growing in hotter climates, which giueth vnto the wine a more

pleasant sweetnesse, is made that wine which the Vintners call

Alligant: but we haue a Vine or Grape come to vs vnder the

name of the Alligant Grape, as you shall finde it set downe

hereafter among the Grapes; and therefore it is likely to be

but an opinion, and no truth in this, as it may be also in the

other.

CHAP. II.

_Ribes rubra, alba, nigra._ Currans red, white, and blacke.

The bushes that beare those berries, which are vsually called red

Currans, are not those Currans either blew or red, that are sold at

the Grocers, nor any kind thereof; for that they are the grapes of a

certaine Vine, as shall be shewed by and by: but a farre differing

kinde of berry, whereof there are three sorts, red, white, and blacke.

The red Curran bush is of two sorts, and groweth to the height of a

man, hauing sometimes a stemme of two inches thicknesse, and diuers

armes and branches, couered with a smooth, darke, brownish barke,

without anie pricke or thorne at all vpon anie part thereof, whereon

doe growe large cornered blackish greene leaues, cut in on the edges,

seeming to be made of fiue parts, almost like a Vine leafe, the ends a

little pointing out, and standing one aboue another on both sides of

the branches: the flowers are little and hollow, comming forth at the

ioynts of the leaues, growing many together on a long stalke, hanging

downe aboue a fingers length, and of an herbie colour: after which come

small round fruit or berries, greene at the first, and red as a Cherry

when they are ripe, of a pleasant and tart taste: the other differeth

not in anie other thing then in the berries, being twice as bigge as

the former: the roote is wooddy, and spreadeth diuersly.

The white Curran bush riseth vsually both higher then the red, and

straighter or more vpright, bigger also in the stemme, and couered with

a whiter barke: the leaues are cornered, somewhat like the former, but

not so large: the flowers are small and hollow like the other, hanging

downe in the same manner on long stalkes, being of a whiter colour:

the berries likewise growe on the long stalkes, somewhat thicker set

together, and of a cleare white colour, with a little blacke head, so

transparent that the seedes may be easily seene thorough them, and of a

more pleasant winie taste then the red by much.

The blacke Curran bush riseth higher then the white, with more

plentifull branches, and more pliant and twiggie: the stemme and the

elder branches being couered with a brownish barke, and the younger

with a paler: the flowers are also like vnto little bottles as the

others be, of a greenish purple colour, which turne into blacke

berries, of the bignesse of the smaller red Currans: the leaues are

somewhat like vnto the leaues of the red Currans, but not so large:

both branches, leaues, and fruit haue a kind of stinking sent with

them, yet they are not vnwholsome, but the berries are eaten of many,

without offending either taste or smell.

[Illustration:

1 _Rubus Idæus._ The raspis.

2 _Ribes fructu rubro vel albo._ White or red Currans.

3 _Grossularia vulgaris._ The ordinary Gooseberry.

4 _Grossularia fructu rubro._ The great red Gooseberry.

5 _Grossularia aculeata._ The prickly Gooseberry.

6 _Oxyacantha seu Berberis._ The Barbary bush.

7 _Auellana Byzantina._ The Filberd of Constantinople.

8 _Auellana rubra nostras._ The best red Filberd.

]

The Vse of Currans.

The red Currans are vsually eaten when they are ripe, as a

refreshing to an hot stomacke in the heate of the yeare, which

by the tartnesse is much delighted. Some preserue them, and

conserue them also as other fruits, and spend them at neede.

The white Currans, by reason of the more pleasant winie taste,

are more accepted and desired, as also because they are more

daintie, and lesse common.

Some vse both the leaues and berries of the blacke Currans in

sawces, and other meates, and are well pleased both with the

sauour and taste thereof, although many mislike it.

CHAP. III.

_Vua Crispa siue Grossularia._ Gooseberries or Feaberries.

Wee haue diuers sorts of Gooseberries, besides the common kinde, which

is of three sorts, small, great, and long. For wee haue three red

Gooseberries, a blew and a greene.

The common Gooseberrie, or Feaberrie bush, as it is called in diuers

Countries of England, hath oftentimes a great stemme, couered with a

smooth darke coloured bark, without anie thorne thereon, but the elder

branches haue here and there some on them, and the younger are whitish,

armed with verie sharpe and cruell crooked thorns, which no mans hand

can well auoide that doth handle them, whereon are set verie greene

and small cornered leaues cut in, of the fashion almost of Smallage,

or Hawthorne leaues, but broad at the stalke: the flowers come forth

single, at euerie ioynt of the leafe one or two, of a purplish greene

colour, hollow and turning vp the brims a little: the berries follow,

bearing the flowers on the heads of them, which are of a pale greene

at the first, and of a greenish yellow colour when they are ripe,

striped in diuers places, and cleare, almost transparent, in which

the seede lyeth. In some these berries are small and round; in others

much greater; a third is great, but longer then the other: all of them

haue a pleasant winie taste, acceptable to the stomacke of anie (but

the long kinde hath both the thicker skin, and the worser taste of the

other) and none haue been distempered by the eating of them, that euer

I could heare of.

The first of the red Gooseberries is better knowne I thinke then the

rest, and by reason of the small bearing not much regarded; the stemme

is somewhat bigge, and couered with a smooth darke coloured barke, the

younger branches are whiter, and without anie thorne or pricke at all,

so long, weake, small, and slender, that they lye vpon the ground,

and will there roote againe: the leaues are like vnto the former

Gooseberries, but larger: the flowers and berries stand single, and

not manie to bee found anie yeare vpon them, but are somewhat long,

and are as great as the ordinarie Gooseberry, of a darke brownish red

colour, almost blackish when they are ripe, and of a sweetish taste,

but without any great delight.

The second red Gooseberry riseth vp with a more straight stemme,

couered with a brownish barke; the young branches are straight

likewise, and whitish, and grow not so thicke vpon it as the former red

kinde, and without any thorne also vpon them: the leaues are like vnto

the former red, but smaller: the berries stand singly at the leaues as

Gooseberries doe, and are of a fine red colour when they are ripe, but

change with standing to be of a darker red colour, of the bignesse of

the small ordinary Gooseberry, of a pretty tart taste, and somewhat

sweete withall.

The third red Gooseberry which is the greatest, and knowne but vnto

few, is so like vnto the common great Gooseberry, that it is hardly

distinguished: the fruit or berries grow as plentifully on the branches

as the ordinary, and are as great & round as the great ordinary kinde,

but reddish, and some of them paler, with red stripes.

The blew Gooseberry riseth vp to bee a bush like vnto the red Curran,

and of the same bignesse and height, with broader and redder leaues at

the first shooting out, then the second red Gooseberry: the berries are

more sparingly set on the branches, then on the small red, and much

about the same bignesse, or rather lesser, of the colour of a Damson,

with an ouershadowing of a blewish colour vpon them, as the Damson

hath, before it be handled or wiped away.

The greene prickly Gooseberry is very like vnto the ordinary Gooseberry

in stemme and branches, but that they are not stored with so many

sharpe prickles; but the young shootes are more plentifull in small

prickles about, and the greene leafe is a little smaller: the flowers

are alike, and so are the berries, being of a middle size, and not

very great, greene when they are thorough ripe as well as before, but

mellower, and hauing a few small short prickles, like small short

haires vpon them, which are harmlesse, and without danger to anie the

most dainty and tender palate that is, and of a verie good pleasant

taste. The seede hereof hath produced bushes bearing berries, hauing

few or no prickles vpon them.

The Vse of Gooseberries.

The berries of the ordinary Gooseberries, while they are small,

greene, and hard, are much vsed to bee boyled or scalded to

make sawce, both for fish and flesh of diuers sorts, for the

sicke sometimes as well as the sound, as also before they bee

neere ripe, to bake into tarts, or otherwise, after manie

fashions, as the cunning of the Cooke, or the pleasure of his

commanders will appoint. They are a fit dish for women with

childe to stay their longings, and to procure an appetite vnto

meate.

The other sorts are not vsed in Cookery that I know, but serue

to bee eaten at pleasure; but in regard they are not so tart

before maturity as the former, they are not put to those vses

they be.

CHAP. IIII.

_Oxyacantha, sed potius Berberis._ Barberries.

The Barberry bush groweth oftentimes with very high stemmes, almost two

mens height, but vsually somewhat lower, with manie shootes from the

roote, couered with a whitish rinde or barke, and yellow vnderneath,

the wood being white and pithy in the middle: the leaues are small,

long, and very greene, nicked or finely dented about the edges, with

three small white sharpe thornes, for the most part set together at the

setting on of the leaues: the flowers doe growe vpon long clustering

stalkes, small, round, and yellow, sweete in smell while they are

fresh, which turne into small, long, and round berries, white at the

first, and very red when they are ripe, of a sharpe sowre taste, fit to

set their teeth on edge that eate them: the roote is yellow, spreading

far vnder the vpper part of the ground, but not very deepe.

There is (as it is thought) another kinde, whose berries are thrice as

bigge as the former, which I confesse I haue not seene, and know not

whether it be true or no: for it may peraduenture be but the same, the

goodnesse of the ground and ayre where they growe, and the youngnesse

of the bushes causing that largenesse, as I haue obserued in the same

kinde, to yeeld greater berries.

There is said to be also another kinde, whose berries should be without

stones or seede within them, not differing else in anie thing from the

former: but because I haue long heard of it, and cannot vnderstand by

all the inquirie I haue made, that any hath seene such a fruit, I rest

doubtfull of it.

The Vse of Barberries.

Some doe vse the leaues of Barberries in the stead of Sorrell,

to make sawce for meate, and by reason of their sowrenesse are

of the same quality.

The berries are vsed to be pickled, to serue to trimme or

set out dishes of fish and flesh in broth, or otherwise, as

also sometime to bee boyled in the broth, to giue it a sharpe

rellish, and many other wayes, as a Master Cooke can better

tell then my selfe.

The berries are preserued and conserued to giue to sicke

bodies, to helpe to coole any heate in the stomacke or mouth,

and quicken the appetite.

The depurate iuyce is a fine menstrue to dissolue many things,

and to verie good purpose, if it be cunningly handled by an

Artist.

The yellow inner barke of the branches, or of the rootes, are

vsed to be boyled in Ale, or other drinkes, to be giuen to

those that haue the yellow iaundise: As also for them that haue

anie fluxes of choller, to helpe to stay and binde.

Clusius setteth downe a secret that hee had of a friend, of

a cleane differing propertie, which was, that if the yellow

barke were laid in steepe in white wine for the space of

three houres, and afterwards drunke, it would purge one very

wonderfully.

CHAP. V.

_Nux Auellana._ The Filberd.

The Filberd tree that is planted in Orchards, is very like vnto the

Hasell nut tree that groweth wilde in the woods, growing vpright,

parted into many boughes and tough plyable twigges, without knots,

couered with a brownish, speckled, smooth, thinne rinde, and greene

vnderneath: the leaues are broad, large, wrinkled, and full of veines,

cut in on the edges into deepe dents, but not into any gashes, of a

darke greene colour on the vpperside, and of a grayish ash colour

vnderneath: it hath small and long catkins in stead of flowers, that

come forth in the Winter, when as they are firme and close, and in the

Spring open themselues somewhat more, growing longer, and of a brownish

yellow colour: the nuts come not vpon those stalkes that bore those

catkins, but by themselues, and are wholly inclosed in long, thicke,

rough huskes, bearded as it were at the vpper ends, or cut into diuers

long iagges, much more then the wood nut: the nut hath a thinne and

somewhat hard shell, but not so thicke and hard as the wood nut, in

some longer then in other, and in the long kinde, one hath the skinne

white that couereth the kernels, and another red.

There is another sort of the round kinde that came from Constantinople,

whose huske is more cut, torne, or iagged, both aboue and belowe, then

any of our country; the barke also is whiter, and more rugged then

ours, and the leaues somewhat larger.

We haue had from Virginia Hasell nuts, that haue beene smaller,

rounder, browner, thinner sheld, and more pointed at the end then ours:

I know not if any hath planted of them, or if they differ in leafe or

any thing else.

The Vse of Filberds.

Filberds are eaten as the best kinde of Hasell nuts, at bankets

among other dainty fruits, according to the season of the

yeare, or otherwise, as euery one please: But Macer hath a

Verse, expressing prettily the nature of these nuts, which is,

_Ex minimis nucibus nulli datur esca salubris._

that is, There is no wholsome food or nourishment had from

these small kinde of nuts.

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.

[Illustration:

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.

[Illustration:

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.

[Illustration:

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.