CHAP: 10. Of Plummes.
PLummes are cold and moist in the second degree. Though there be diverse sorts of Plummes both of the garden and field, and of sundry colours, yet the Damasins are counted most wholesome: and beeing eaten before meats they coole a hot stomacke and sof∣ten the belly,* 1.1 as it is in Schola Sal.
Frigida sunt, laxant, multum prosunt tibi pruna.
* 1.2The Damasin Plummes are woont to be dried and preserved as figges, and are called in English, Prunes. Howbeit the Latine word Prunum signifieth any kind of plumme: yea Sloes and Bullase which grow wild. Our Damasins in England be so small,* 1.3 and so soure, that they will make no good Prunes. But our Prunes are brought from beyond the sea. The best are called Damaske Prunes, because they grow in a citie of Sy∣ria called Damascus, as Galen noteth, and are brought out of Syria to Venice, and from thence to other parts of Europe. The next in vertue to Damaske prunes, be Spanish prunes. They are used divers waies in Phy∣sicke, as in Syrrups, electuaries, Conserves to loose the belly, and to avoid choler. But for meats, though they nourish little, they be chiefely used in Tarts, or stew∣ed