Sylva; Or, A Discourse of Forest Trees. Vol. 1 (of 2)

ample encouragement to denizen other strangers amongst us. One inconvenience to which this beautiful tree is obnoxious, is that it does not well resist impetuous and stormy winds, without damage.

5. The chesnut is (next the oak) one of the most sought after by the carpenter and joyner: It hath formerly built a good part of our ancient houses in the city of London, as does yet appear. I had once a very large barn near the city, fram’d intirely of this timber: And certainly they grew not far off; probably in some woods near the town: For in that description of London, written by Fitz-Stephens, in the reign of Hen. II. he speaks of a very noble and large forest which grew on the Boreal part of it; proxime (says he) patet foresta ingens, saltus nemorosi ferarum, latebræ cervorum, damarum, aprorum, & taurorum silvestrium, &c. A very goodly thing it seems, and as well stor’d with all sorts of good timber, as with venison and all kind of chase; and yet some will not allow it a free-born of this island; but of that I make little doubt. The chesnut affords the best stakes and poles for palisades, pedament for vine-props and hops, as I said before: Also for mill-timber and water-works, or when it may lie buried; but if water touch the roots of the growing trees, it spoils both fruit and timber: ’Tis likewise observed, that this tree is so prevalent against cold, that where they stand, they defend other plantations from the injuries of the severest frosts: I am sure being planted in hedge-rows, & circa agrorum itinera, or for avenues to our country-houses, they are a magnificent and royal ornament. This timber also does well (if kept dry) for columns, tables, chests, chairs, stools, bedsteads; for tubs, and wine-casks, which it preserves with the least tincture of the wood of any whatsoever: If the timber be dipp’d in scalding oyl, and well pitch’d, it becomes extreamly durable; but otherwise I cannot celebrate the tree for its sincerity, it being found that (contrary to the oak) it will make a fair shew outwardly, when ’tis all decay’d, and rotten within; but this is in some sort recompenc’d, if it be true, that the beams made of chesnut-tree have this property, that being somewhat brittle, they give warning, and premonish the danger by a certain crackling which it makes; so as ’tis said to have frighted those out of the Baths at Antandro, whose roof was laid with this material; but which Pliny says, was of hazle, very unlike it. Formerly they made consultatory staves of this tree; and the variegated rods which Jacob peel’d to lay in the troughs, and impress a fancy in his father-in-law’s conceiving ewes, were of this material. The coals are excellent for the smith, being soon kindled, and as soon extinguisht; but the ashes of chesnut-wood are not convenient to make a lee with, because it is observ’d to stain the linnen. As for the fruit, ’tis better to beat it down from the tree, some little time before they fall off themselves; thus they will the better keep, or else you must smoke-dry them. But we give that fruit to our swine in England, which is amongst the delicacies of princes in other countries; and being of the larger nut, is a lusty and masculine food for rusticks at all times; and of better nourishment for husbandmen than coal, and rusty bacon; yea, or beans to boot, instead of which, they boil them in Italy with their bacon; and in Virgil’s time, they eat them with milk and cheese. The best tables in France and Italy make them a service, eating them with salt, in wine, or juice of lemmon and sugar; being first roasted in embers on the chaplet; and doubtless we might propagate their use amongst our common people, (as of old the Βαλανοφάγοι) being a food so cheap, and so lasting. In Italy they also boil them in wine, and then smoke them a little; these they call anseri or geese, I know not why: Those of Piemont add fennel, cinnamon and nutmeg to their wine, if in water, mollify them with the vapour only; but first they peel them. Others macerate them in rose-water. The bread of the flower is exceeding nutritive; ’tis a robust food, and makes women well complexion’d, as I have read in a good author: They also make fritters of chesnut-flower, which they wet with rose-water, and sprinkle with grated parmegiano, and so fry them in fresh butter, a delicate: How we here use them in stew’d-meats, and beatille-pies, our French-cooks teach us; and this is in truth the very best use of their fruit, and very commendable; for it is found that the eating of them raw, or in bread (as they do much about Limosin) is apt to swell the belly, though without any other inconvenience that I can learn, and yet some condemn them as dangerous for such as are subject to the gravel in the kidneys, and however cook’d and prepar’d, flatulent, offensive to the head and stomach, and those who are subject to the cholick. The best way to preserve them, is to keep them in earthen vessels in a cold place; some lay them in a smoke-loft, others in dry barly-straw, others in sand, &c. The leaves of the chesnut-tree make very wholsom mattresses to lie on, and they are good littier for cattel: But those leafy-beds, for the crackling noise they make when one turns upon them, the French call licts de Parliament: Lastly, the flower of chesnuts made into an electuary, and eaten with hony fasting, is an approved remedy against spitting blood, and the cough; and a decoction of the rind of the tree, tinctures hair of a golden colour, esteem’d a beauty in some countries: Other species, v. Ray, Dendrolog. T. III, &c.