5 12 ] CHE ever since the year 1150, when It was so remarkable as to be called " the Great Chesnut of Tortwvrtk." It fixes the boundary of the manor, and is probably not less than 1000 years old. On the contrary, it has been asserted, that from its being called the Spanish Chesnut, it is a native of Spain, and was introduced from that country, at some distant period. However the question may be decided, it will be generally ad- mitted that, in this climate, th r :'te is no plant which so fully merits the great attention which has of late years been paid to its growth. We, therefore, cordially join in re- commending it to those who intend to form plantations, whether for ornament or use, as a tree which for durability, beauty, and stature, will amply, and in a very short time, repay all the labour and ex- pence that may be bestowed upon its culture. All writers agree that the wood of the chesnut is peculiarly excel- lent for casks, as it neither shrinks, nor changes the taste, or colour, of the liquor. It is also converted into various articles of furniture, and Avhen stained, maybe made to re- semble in beauty and colour the finest mahogany: this improve- ment is effected, by rubbing it over, first with alum water, then laying on with a brush a decoction of logwood-chips ; and lastly, a decoftloH of Brazil-wood. Besides these various uses, to which this tree may be applied, its fruit affords an agreeable addition to our winter dessert. If properly managed, a sweet and nutritious bread maybe prepared of it, especially when mixed with a small proportion of wheaten or other flour. In its wild, state, it is called the horse- chesmttj and; independently of its CHE beauty as an ornamental tree, its mealy nuts supply not only an excellent food for fattening deer and hogs, but are likewise of great service in whitening cloth, and die manufacture of starch. For this latter purpose, a patent was granted to Lord Willi am Murray, March 8, 179$> of whose process we sub- join the following account. The nuts must be first taken out of the outward green prickly husks, and the brown find car-efully pared off, so as totally to eradicate the sprout, or growth. They are next to be rasped, or grated fine into water, and the pulp thus produced should be washed, as clean as possible, through a hair sieve. This wash- ing is repeated twice through hue sieves,constantly addingpure water, to prevent any starch from adhering to die pulp. The last process is, to strain it with a large quantity of water (about four gallons to a pound of starch) through a fine gauze, muslin, or lawn sieve ; in order to clear it entirely of all bran, or other impurities. As soon as it subside--, the water is to be poured oil", and the remaining substance mixed up repeatedly with clean water, till the latter becomes per- fectly colourless. It should then be drained off till it is nearly dry, and set to bake, either in the usual mode in which starch is baked, ox- spread out before a brisk fire; care being taken to prevent it from " horning" or turning into a paste or jelly; which, as soon as it be- comes dry, acquires the solidity and hardness of horn. We have mentioned the particu- lars of Lord W. Murray's patent, not indeed to induce our readers, to encroach upon his exclusive privi- lege of making starch ; but merely for enabling them to compare tlie aboi e-
