The herball, or, Generall historie of plantes / gathered by John Gerarde ... ; very much enlarged and amended by Thomas Johnson.

  • John Gerard
Date:
1636
Catalogue details

Licence: Public Domain Mark

Credit: The herball, or, Generall historie of plantes / gathered by John Gerarde ... ; very much enlarged and amended by Thomas Johnson. Source: Wellcome Collection.

    115/1730
    Zea, (lue Spelt a. Spelt Corne. Triticum Amyleum. Starch Corne. the Bride and Bride-groomc did eate of that Far which the Grecians call Zea.Tht fame thing \_s 4 fcle- piades affirmcch in Galen y in his ninth book according to the places atfeded, writing thus ■ Farris, quodZea appellant : that is to fay, Tar,which is called Zea y &c. And this Far is alio named of the Latines,^^^- do r eum and Semen adoreum. The Temper, Spelt, as Diofcorides reported], nourifheth more than Barley. Galen wmcxh in his books of the Fa culties of fimple Medicines, Spelt is in all his tern- peratute in a meanebetweene wheat and barley, and may in vertue be referred to the kindes of Barly and Whcatjbeing indifferent to them both. TbcVcrtues. Thefloureormealeof Spelt corne boiled inwa- A ter with the ponder of Saunders, and a little Oile of Rofes and Lillies, vnto the forme of a pulrefle, and applied hot,takes away the fwellingof the legs got ten by cold and long {landing. $ Spelt (faith Turner) is common about Weifen- B burgh in high Almaine, eight Dutch miles on this fide Strausburgh,and there all men vfe it for wheat, for there groweth no wheat at all: yet I neuer favv fairer & pleafanter bread in any place in all my life, than I haue eaten there,made only of this Spelt.The corn is much lefle than Wheat, and fomewhat fhor- ter than Rie,but nothing foblacke. $ Of Starch-Come. % The Description, T His other kinde of Spelta or Zed is called of the German Herbarifts,/i myleum frumentum y or Starch-corne $and it is a kinde of Graine fovvne to that end, orathree-moneths graine, and is very like vnto wheat in ftalke and feed • but the eare thereof is fet round about and made vpwith two rankes, with certaine beards almoft after the manerof Barly,and the feed is clofed vp in chaf- fie husks,and is fovvne in the Spring. The Place, Amil corne or Starch corne is fowne in Ger' manic, Polonia, Denmarke, and other thofeEa- flerne regions,as well to feed their cattel and pul- len with,as alfo to make ft arch; for the which pnr- poie it very fitly ferueth. % T/ * Time. It is fowne in Autumne or the fall of the Jeafe, and oftentimes in the Spring; and for that caufe hath been called Trimeflre y or three months grain : itbringeth his feed to ripeneffe in the beginning of Auguft, and is fown in the Low-Countries in the Spring of the yeare. The Names. Bccaufe the Germanes haue great vfe of it to make ftarch with,they do call it 3 flttKlC 0 £ni. We F 3 thinke
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