fruit, then a woody shell, and inside of that a kernel, as in the peach. Some fruits grow closely packed together, such as grapes and sorbs: these last, just like so many grapes in a cluster, cling round the branch and bend it downwards with their weight. On the other hand, some fruits grow separately, at a distance from one another; this is the case with the peach. Some fruits are enclosed in a sort of matrix, as with the grains of the pomegranate: some hang down from a stalk, such as the pear, for instance: others hang in clusters, grapes and dates, for example. Others, again, grow upon stalks and bunches united: this we find the case with the berries of the ivy and the elder. Some adhere close to the branches, like the laurel berry, while other varieties lie close to the branch or hang from it, as the case may be: thus we find in the olive some fruit with short stalks, and others with long. Some fruits grow with a little calyx at the top, the pomegranate, for example, the medlar, and the lotus[2047] of Egypt and the Euphrates. Then, too, as to the various parts of fruit, they are held in different degrees of esteem according to their respective recommendations. In the date it is the flesh that is usually liked, in those of Thebais it is the crust;[2048] the grape and the caryota date are esteemed for their juice, the pear and the apple for their firmness, the melimelum[2049] for its soft meat, the mulberry for its cartilaginous consistency, and nuts for their kernels. Some fruits in Egypt are esteemed for their skin; the carica,[2050] for instance. This skin, which in the green fig is thrown away as so much refuse peeling, when the fig is dried is very highly esteemed. In the papyrus,[2051] the ferula,[2052] and the white thorn[2053] the stalk itself constitutes the fruit, and the shoots of the fig-tree[2054] are similarly employed. Among the shrubs, the fruit of the caper[2055] is eaten along with the stalk; and in the carob,[2056] what is the part that is eaten but so much wood? Nor ought we to omit one peculiarity that exists in the seed of this fruit—it can be called neither flesh, wood, nor cartilage, and yet no other name has been found for it. CHAP. 35. (29).—THE MYRTLE. The nature of the juices that are found in the myrtle are particularly remarkable, for it is the only one[2057] of all the trees, the berries of which produce two kinds of oil[2058] as well as of wine, besides myrtidanum,[2059] of which we have already spoken. The berry of this was also put to another use in ancient times, for before pepper[2060] was known it was employed in place of it as a seasoning; so much so, indeed, that a name has been derived from it for the highly-seasoned dish which to this day is known by the name of “myrtatum.”[2061] It is by the aid of these berries, too, that the flavour of the flesh of the wild boar is improved, and they generally form one of the ingredients in the flavouring of our sauces.