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Show THE 60 FIRST BOOKE OF THE HISTORIEOOF PLANTS. Chap.4.. * The place. manured, and Wheate groweth almoft in all the countries of the world that are inhabited and fhadowy: and grounds waterie than anddrie, funnie rather requireth a fruitfull and fat foile, and a moift & darke in compact: better harder,and groweth it reporteth, Coltmella groundas for in adrie foile,it degenerateth fomtime to be ofanother kinde. Secale. % The defcription. He leafe of Rie whenit firft.commeth vp, is fomewhat reddifh, afterward greene, as se The time. be the other graines. It groweth vp with manyftalks, flenderer than thofe of Wheate,and longer, with knees orioints by certaine diftances like vnto Wheate: the cares are orderly framed vp in rankes, and compafled about with fhort beards, not fharpe but blunt, which when it flowreth ftandeth vpright,and whenitis filled vp with feede it leaneth and hangeth downward. The feed is long,blackith, flender and naked, which eafili¢ falleth out of the husks ofit felfe. Therootes bé many,flender and full offtrings. Theyare moftcommonlyfowenin the fall of the leafe or Autumne: fometime in the fpring, The names. fignific Whieateis called ofthe Grecians aveis: ofthe Latines Triticum. Triticum doth generally any kind ofcorne,whichis threfhed forth ofthe eares, & made cleane by fanning, or fuch ordinary Spaniards meanes. The Germaines call it (dtertfen + in low Dutch € eres in Italian Grawo: the Trigo : the French men Bled, on Fourment: in England wecall the firft white Wheate, andFlaxen Wheate. Triticum Lucidum , is called Bright Wheate: Red Wheateis called in Kent Duckbill Wheate, and Normandie Wheate. %& The nature. The kindes of Wheate accordingto their naturallqualities are hot and moift in the firft degree, and drie in the middle ofthe fecond, Wheatefaith Ga/enis very much vfed ofmen,andwith greateft profit. Thofe Wheates donot. %& Theplice. Rie groweth veryplentifully in the moft places of Germanie-and Polonia, as appeereth by the great quantitie brought into England in times of dearth, andfcarfitie of corne, as happenedin the yeere 1596. and at other times, whenthere wasa genetall want'of bread corne , by reafon of the abundance ofrain that fell the yeere before whers bygreat penurieinfued, as wellof cattell, and all othervictuals, as ofall maner of graine, It groweth likewife very well in moft places of England, rifh moft which behard,and hauetheir whole fubftance fo clofely compaét,as they canfcarfely be bitafunder,forfuch do nourifh very much':and the conttarie butlittle, _ Whieate, as itis a medicine outwardlyapplied, is hot in the firft degree, yet can itnot manifeltly cither drie or moiften.It hath alfo a certaine clammines and {topping qualitic. % The vertues. < A Rawe Wheate faith Diofcoridesbeing eaten, breedeth woormesin the belly: being chewed and applied doth cure the biting ofmadde dogs. * \ B ‘Theflowerof Wheate being boiledwith hony and water, or with oyle and water, taketh away all in@ammationsot hotfwellings. C ‘Thebrat of Wheate boiled in ftrong vineger,clenfeth awayfeurffe and dryfeales,and diffolueth the beginning of all horfiyellings,ifitbe laid vnto them, And boiledwith the decoction ofRue,it D ri: graines of white Wheat,as Péimywritethin his 22sbooke, 8 7.chap.being dried browne,but _not purnt,éthe powder therof mixed withwhite wine,is good for watering cies, ifir be laid therto. Thedried powder of red Wheate,boiled-with wi vineeget helpetlithefhrinking offinews. . Bias F The meale of Wheate, mingled withthe lice ofHenbane, and wialerdle applied appeafeth io coma ' Ignis facer,or S. Anthoniesfire, and fichlike : ftaying the fluxe of humors from E ge ¥ oe eh hee , taken warme fpoonfu le eeedhrakeegansCall khewnif madell atofonce, fie male{ich Bookeebine The bran.afasVWheat nass,onePalte boile ereaing eha some ay es 4 that be {curate and mangie, eafeth the\partic vety much. ot € hath vertue to heate & drawoutward,it refolucth,concocteth and I clings, bunches, tumors andfelons, being mixed withfa le. H bisaGe Thefine flower mixed childechon "=' egge, hontea ’, doth draw and heale :withthe i nd alitelefaffron j bread ofie pound and an halfesbarley . meal # People;very well & quickly.Take crums of Wheate? the leaues of Mallowes Wiehe pk +” SAE and Linef¢ede ofech halfean SHoi x Sengre le, ath Ae . in water andoile vntil they be tender:the n flan ek a Cotyledon, ane One handfull: boile he inateonetieetaiaet ans) uit tothe yolkes ofthree egs,oile ofroles and oile ot let ay at or violets, 4743 ii. Incorporateithem alrogithet} 4 ifthe inflammation erow to Erifi i 1 Henb S ane,e avar ii.ee afethSo Erifi eeS.An fhenthon adde rwh ' —s Nigh iesther tilg fireeto ee atesfpee andthei all tice inflof amma tion s very dely, re which hanémanyhot humors. ie to infufe or fteepe in rofe water, and fo applied vnto we K The binoile e of Wheate€ preffed rk them , doth cafily defendthe humour and ceafe the pa” ge 3 ese A chin sniikes of s the hand clec es.t feet e e and L sane LT e{pecially toward the North, flakeththe {wellings in womens brefts. 1 betwee | i comeofco ldé,e fundament whict ok maki faces” ng fmoothth¢ hafids;ape Pgs ce on eae odd ac The fame viedasa Balfame, d oth exce guents,itohn caufeth them to worke more rently efpesally heale wounds ing effectually ¢ 1 and being puramong falues oF ¥ in old yIcers. . of se Thetime. : Itisfor the moft part fowen in Autumne, & fomtimes in the fpring,which prouethto be a.graine more fabieét to putrifaction, than that that was fowenin the fall of the leafe, by reafon the winter doth outrtake it before it can attaineto his perfect maturitie andripeneffe. . : : se The names, Rie iscalled in high Dutch , Rackeit, inlowe Dutch Ragesin Spanifh Centeno : in Italian Segala: it, French Sefelé, which foundethafter the old Latine name ‘siligo, Plinie calleth it'Secale and Roggein his 18. booke and 16.chapter. ; se The temperature. Rie sit ig a medicine , is hotter thet Wheate,and more forcible in wafting and confiiming away the body whichis nourifhedbyit. s The vertues. : Bread,orthe leuenofRie , as the Belgian Phifitions doaffirme vpontheir practife, doth more 4 forciblie digeft , drawe, ripen , and breake all apoftumes , botches, and biles , than the leuenof wheate. OfSpelt’ Corne. Chap.42- The defeription: Pelt islike to wheate in ftalks and eare: it groweth vp with a multitude of ftalks, whichare “S kneedor iointedhigher. than thofe of barly. Icbringech foorth a diforderedeare, for the moft _ partwithout beards, The cotnesbe wrappedin certaine drié husks, from which they canfoc ealily be purged, aid are soined togither bycouples. in two chaffie husks, outof which when they be taken theyare like vnto whieate cotnes: it hath alfo many footés.as wheate hath, whereofitis a kinds, a OHI LG Za |