1994

ARBORETUM AND FRUTICETUM.

PART lit.

oak will often be from 1 in. to 2 in. thick; which is not only useless, but, ifsuffered to remain, tends very much to the destruction of the timber: in otherrespects, the duration of the chestnut may be accounted for from its being lessaffected by worms or insects than other timber.” ( Ibid ., p. 34.) He concludes:“ Let no one be afraid of cutting it too young ; for, let this tree be ever sosmall, if it is large enough for the purpose for which it is wanted, it will be theless liable to decay, from its youth ; and, if underwood be the object, the pro-verb in beech countries will be fully verified : ‘ Cut wood, and have wood.’ ”(/Aid., p. 35.) In some parts of Essex, the wood of the chestnut is preferredto that of the oak, for making gates, stiles, and hurdles; both of which lastfrom 15 to 25 years. Chestnut piles are much used there for embankmentsagainst the Thames or the sea. They are made 5 ft. long, and 10 in. indiameter, and driven 3 ft. into the earth. In a cohesive oozy soil, theirduration is almost without end; but, in sand, they do not last longer than theoak. The embankment is formed by heaping up earth on both sides of, andover the row of piles, and sometimes branches are interwoven with them. Inthe south and west of England, Mr. Davies informs us, the chestnut becomesshaky, even when the trunk is only 6 in in girt; but the stools, he says, bytheir numerous shoots and large broad leaves, afford excellent shelter forgame. In every part of the country where hops are grown, the most durablepoles are those of the chestnut; and in Kent, it is well known, this tree ismore extensively planted for furnishing hop-poles than any other, unless weexcept the ash.

Chestnut timber, in North America , Michaux observes, “ is strong, elastic,and capable of enduring the succession of dryness and moisture. Its durabilityrenders it especially valuable for posts ; which should be made of trees lessthan 10 in. in diameter, and charred before they are set in the earth. InConnecticut, Pennsylvania , and part of Virginia, it is also preferred for rails,and is said to last more than 50 years. For shingles, this wood is superiorto any species of oak, though it has the same defect, of warping. It is notextensively used for staves; and its pores, like those of the red oak, are soopen, that it is proper only for dry wares; though the European species,” headds, “ which is more compact, is employed in Italy to contain wines andbrandy.” The chestnut of Europe is considered to make excellent hoops; butMichaux was informed by the coopers of New York and Philadelphia , thatthe American chestnut is too brittle for that purpose. A more probable reason,however, he observes, is, that, when bent, it is not strong enough to remainfirmly attached, like the hoops of the hickory, by crossing the ends, butrequires to be bound with osier, which is an additional labour and expense.The wood is little esteemed in America for fuel, as, being filled with air,it snaps as it burns; but it is much esteemed for the forge; and, in theneighbourhood of Pennsylvania , native chestnut woods have been turnedinto coppices, which are cut every 16 years for making charcoal.

Uses of the Fruit. Chestnuts are comparatively little used as food in Eng-land, as they are seldom eaten except roasted at dessert. They are, however,sometimes stewed with cream, and made into soup, either with milk or gravy.They are also occasionally used as stuffing for fowls and turkey; or stewed, andbrought to table with salt fish.

Speaking of the chestnut as an article of food, Evelyn says, “We give thatfruit to our swine in England, which is amongst the delicacies of princes inother countries; and, being of the larger nut, is a lusty and masculine food forrustics at all times, and of better nourishment for husbandmen than cale andrusty bacon; yea, or beans to boot. How we here use chestnuts in stewedmeats, and beatille pies, our French cooks teach us ; and this is, in truth, theirvery best use, and very commendable; for it is found that the eating them raw,or in bread, as they do in the Limousin, is apt to swell the belly, thoughwithout any other inconvenience that I can learn: and yet some condemnthem as dangerous for such as are subject to the gravel in the kidneys; and,however cooked and prepared, flatulent, offensive to the head and stomach,