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Show THE©SECOND BOOKE’ Hippofelinun. Alexanders, OF THE HISTORIE.OF PLANTS Minn flucfire fue Thyffelinm. WildeParfley. % Theplace. %& Theplace, pondes fides i moift aHd dankith S alfohauing in them {landing wasby olde ftocks of Aldertrees, « The time, Alexanders or great Parfley, crowethin mof aces of England, % 7 hetime. The feede waxeth ripe the fecond yeere, inthe month of Auguft, | 10ps oft} 1 LO itin times paft by the n : ) i « tHe rig %% The names. Ieis called in Greekeof the greatnes,whetein it excelleth the otherParfleyes iam Pauvoh oF great Parfley3 of Gaza Equapium Hitisalfo named Ole atrum, ot blacke Potherbe,and ofdiuers Syhefre ot wilde Parfley 5 of Galen and. cértaine pvioy, by reafon of the inicethatiflueth reof, thatis, as we haue faide,likemo Myrthe,which is called in Greekeajrunthee is alfo another S7yraiam of mount Aman, of h we doewrite inthe Chap, 387, the Apo. aties calit Petrofelinum Macedowicgamost elinum «Alexandrinum : the Germaints 2ni5 epFAch + the lowe Countriemen {eter phrafiusin his feventl Parfleyes to differ’ both in ome haue wi felie wan MBacedaniatt: in Spanith perexil Me nico: the French and Englifhmen AlexanAlexander. % The temperature. 2 The feede androote of Alexanders, is nolelt hotanddriethen are thofe of the garden Partly, theyclenfe and make thinne , beinghot and dat in the thirde degtee, A.» % The vertues. ed oneeby Déoftoridesfaith , that the leaues and ftalkes are boiled andeaten , anddrefl A alon by boipicklez'that the roote eat ‘en borh awe @ felues , ot withfithes: that they are preferued rawe in le rawelor fodde,is goodfor the ftomacke : the roote heere:ofof is alfo in our age {erued tothe tab falladeherbe. fe ande.D B Thefeedes bring downe the flowers , expellt he fecondine, breake and confume winee, vrine,andare goodagainft the ftrangurie: the Gtionalfo of the roote doththe lamest if itbe made with wine, IIL And therefore feeing that o/énich teeable. Thy E i vee revpartofthett : g¢ od e he booke 11,chapret;isinot vnlike toParfley the roote which thing alfo the roote.ofO4¢nithiamdothefteGuially : 4 ) ek itt DE Called The’ % Thetemp Theroozeh ; etehereofis. hot and eae driein che third:de % Ndowne the > “atthe reftof Chap.385. I hen wenowknowthat it was held to be Thy/fel mane,we alfofetted our {elues to be of iF opinion5 Oote being chew > and t hete is no dout OfwildeParfley. yr wilde ulcolour, Slikein leanes toParfley; which yeftre,or wilde Parfley; than to erre with the A i fowe { , eme out ofthe he ceth thin, cutteth oleffe | 1 remedie forthe A % The defcription. es, andallo Hisis like to the kindes of Parfleyes in the fundrie cuttes ofthe leaues cham nefle ; for they be broad, andcut into diuers parcels ; the ftal kes are round, mm ith certaine ioints, hollow within, acubite high or higher, twoor three co s colour h if dd re ke togitherout of one roote,andin the neatherpart manytimes ofa darth ¢ : t Dill hat of vpon {pokedtuftes : the feede is round,2 flat, liket . : ar partiocue! id diuidedinto marty branches and ftrings, This plantinwhat pat or broken,yeeldeth foorth a milkie iuice. fi % The defcription. ofbaftard Parfleyisa rough hairic herbe, not muchvalike to Carrots : the : to thofe of Corianders,butparted into many finalliagges :at “© 8'ow {hadowie vmbles,orfpokie rundles, confit and rough, like the feede of Carrots, but gt te sunde,ofa white colour, the ) cof of the hite flo- e rooteisftraight and c like the Parfhep. Cancale |