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