Of Corne.

Thus far haue I discoursed vpon Grasses, Rushes, Spartum, Flags, and Flower de-luces; my next labour is to set downe for your better instruction, the historie of Corne, and the kindes thereof, vnder the name of Graine, which the Latins call Cerealia semina, or bread corne: the Grecians σίτος and δημητρια σπέρματα, of which we purpose to discourse. There belong to the historie of graine all such things as be made of corne, as Far, Chondrus, Alica, Tragus, Amylum, Ptifana, Polenta, Maza, Byne or Mault, Zythum, and whatsoeuer are of that sort. There be also ioined vnto them many seedes, which Theophrastus in his eight booke placeth among the graines, as Millet, Sorgum, Panicke, Indian wheate, and such like. Galen in his first booke of the faculties of nourishments, reckoneth vp the diseases of graine, as well those that come of the graine it selfe degenerating, or that are changed into some other kinde, and made worse through the fault of the weather, or of the soile; as also such as be cumbersome, by growing among them, do likewise fitly succeede the graines. And beginning with corne, we will first speake of wheate, and describe it in the first place, bicause it is preferred before all other corne. 1 Triticum spica mutica. White Wheate.

The description.

1 This kind of Wheat which L'Obelius calleth Spica Mutica, is the most principal of all other, whose eares are altogither bare or naked, without awnes or chassie beardes. The stalk rifeth from a threddie roote, copact of many strings, iointed or kneed, at sundry distances; from whence shoot foorth grassie blades or leaues, like vnto Rie, but broader: the plant is so well knowne to many, and so profitable to all, that the meanest and most ignorant, need no larger description to know the same by. 2 The second kinde of Wheate in roote, stalks, ioints and blades, is like the precedent, differing onely in eare, and number of graines, whereof this kinde doth abound, hauing an eare consisting of many ranks, which seemeth to make the eare double or square eared. The roote and graine is like the other, but not bare and naked, but bristled or bearded, with many small and sharpe eiles or awnes, not vnlike to those of Barley. 3 The third kind is like the last described, & thus differeth from it in that, that this kind hath many small eares, comming foorth of one great eare, and the beards heerof be shorter, then of the former kinde. 4 Flat Wheate is like vnto the other kindes of Wheate in leaues, stalkes and rootes, but is bearded and bordered with very rough and sharpe ailes, wherein consisteth the difference. 5 Bright Wheate, is like the laste before described, and differeth from it in that, this kinde is fower square, somewhat bright and shining, the other not. 2 Triticum aristis circumuallatum. Bearded Wheate. 3 Triticum multiplici spica. Double eared Wheate. 4 Triticum Typhinum. Flat Wheate. 5 Triticum lucidum. Bright Wheate.

The place.

Wheate groweth almost in all the countries of the world that are inhabited and manured, and requireth a fruitfull and fat soile, and rather sunnie and drie, than waterie grounds and shadowy: for in a drie ground as Columella reporteth, it groweth harder, and better compact: in a moist & darke soile, it degenerateth somtime to be of another kinde. Amilcorne or starche corne, is sowen in Germany, Polonia, Denmarke, & other those easterne regions, aswell to feede their cattell and pullen with, as also to make starch, for the which purpose it doth very fitly serue.

The time.

They are most commonly sowen in the fall of the leafe or Autumne: sometime in the spring. It is sowen in Autumne or the fall of the leafe, and oftentimes in the spring, and for that cause hath been called Trimestre or three months graine, it bringeth his seede to ripenes in the beginning of August, and is sowen in the low countries in the spring of the yeere.

The names.

Wheate is called of the Grecians πυρὸς: of the Latines Triticum. Triticum doth generally signifie any kind of corne, which is threshed forth of the eares, & made cleane by fanning, or such ordinary meanes. The Germaines call it Weitsen: in low Dutch Tarwe: in Italian Grano: the Spaniards Trigo: the French men Bled, ou Fourment: in England we call the first white Wheate, and Flaxen Wheate. Triticum Lucidum, is called Bright Wheate: Red Wheate is called in Kent Duckbill Wheate, and Normandie Wheate. Bicause the Germaines haue great vse of it to make starche with, they do call it Amelcorn, we thinke good to name it in Latine Amyleum frumentum: in English it may be called Amelcorne after the Germaine word, and may likewise be called Starch corne. Tragus and Fuchsius tooke it to be Triticum trimestre, or three moneths Wheate. Columella speaketh of a graine called Far Halicastrum which is sowen in the spring: and for that cause is surnamed Trimestre, or three moneths Far, whereof is made the best starche. If any be desirous to learne the making of it, let them read Dodoneus last Edition, where they shal be fully taught, my selfe not willing to spende time about so vaine a thing, and not pertinent to the historie.

The temperature.

The kindes of Wheate according to their naturall qualities, are hot and moist in the first degree, and drie in the middle of the second. Wheate saith Galen is very much vsed of men, and with greatest profit. Those Wheates do nourish most which be hard, and haue their whole substance so closely compact, as they can scarsely be bit a sunder, for such do nourish very much: and the contrarie but little. Wheate, as it is a medicine outwardly applied, is hot in the first degree, yet can it not manifestly either drie or moisten. It hath also a certaine clammines and stopping qualitie.

The vertues.

Rawe Wheate saith Dioscorides, being eaten, breedeth woormes in the belly: being chewed and applied doth cure the biting of madde dogs. The flower of Wheate being boiled with hony and water, or with oyle and water, taketh away all inflammations or hot swellings. The bran of Wheate boiled in strong vineger, clenseth away scurffe and dry scales, and dissolueth the beginning of all hot swellings, if it be laid vnto them. And boiled with the decoction of Rue, it slaketh the swellings in womens brests. The graines of white Wheat, as Pliny writeth in his 22. booke, & 7. chap. being dried browne, but not burnt, & the powder thereof mixed with white wine, is good for watering eies, if it be laid therto. The dried powder of red Wheate, boiled with vineger, helpeth the shrinking of sinews. The meale of Wheate, mingled with the iuice of Henbane, and plaisterwise applied, appeaseth inflammations, as Ignis sacer, or S. Anthonies fire, and such like: staying the fluxe of humors from the ioints, which the Grecians call Rheumismata. Paste made of fine meale, such as Booke binders vse, helpeth such as do spit blood, taken warme one spoonfull at once. The bran of Wheate boiled in sharpe vineger, and rubbed vpon them that be scuruie and mangie, easeth the partie very much. The leauen made of Wheate hath vertue to heate & draw outward, it resolueth, concocteth and openeth all swellings, bunches, tumors and felons, being mixed with salt. The fine flower mixed with the yolke of an egge, honie and a little saffron, doth draw and heale biles and such like sores in children, and in old people, very well & quickly. Take crums of Wheaten bread one pound and an halfe, barley meale ℥ ii. Fennigreeke and Lineseede of ech halfe an ounce, the leaues of Mallowes, Violets, Dwale, Sengreene and Cotyledon, ana one handfull: boile them in water and oile vntil they be tender: then stampe them very small in a stone morter, and adde thereto the yolkes of three egs, oile of roses, and oile of violets, ana ℥ ii. Incorporate them altogither, but if the inflammation grow to Erisipelas, then adde thereto the iuice of Nightshade, Plantaine and Henbane, ana ℥ ii. easeth Erisipelas or S. Anthonies fire and all inflammations very speedely. Slices of fine White bread, laide to infuse or steepe in rose water, and so applied vnto sore eies, which haue many hot humors falling into them, doth easily defend the humour and cease the pain. The oile of Wheate pressed foorth betweene two plates of hot iron, healeth the chappes and chinkes of the hands, feete and fundament which come of colde, making smooth the hands, face, or any other part of the body. The same vsed as a Balsame, doth excellently heale wounds, and being put among salues or vnguents, it causeth them to worke more effectually, especially in old vlcers. There hath not any peculiar vertues been attributed to this kinde of Amylcorne, more than hath been said, that is to feede cattell, pullen, and to make starch, the nature is referred vnto the base kinds of Wheate or Barly.