The Place.
These kinds of grain were first brought into Spaine, and then into other provinces of Europe: not (as some suppose) out of Asia minor, which is the Turks dominions; but out of America and the Islands adjoining, as out of Florida, and Virginia or Norembega, where they use to sow or set it to make bread of it, where it growes much higher than in other countries. It is planted in the gardens of these Northern regions, where it commeth to ripenesse when the summer falleth out to be faire and hot; as my selfe have seen by proof in myne owne garden.
The Time.
It is sowen in these countries in March and April, and the fruit is ripe in September.
The Names.
(dagger)Turky wheat is called of some Frumentum Turcicum, and Milium Indicum, as also Maizum, and Maiz, or Mays. It in all probabilitie was unknowne to the antient both Greeke and Latine Authors. In English it is called, Turky corne, and Turky wheat. The Inhabitants of America and the Islands adjoyning, as also of the East and West Indies, do call it Mais: the Virginians, Pagatowr.
The Temperature and Vertues.
Turky wheat doth nourish far lesse than either wheat, rie, barly, or otes. The bread which is made thereof is meanely white, without bran: it is hard and dry as Bisket is, and hath in it no clamminesse at all; for which cause it is of hard digestion, and yeeldeth to the body little or no nourishment. Wee have as yet no certaine proofe or experience concerning the vertues of this kinde of Corne; although the barbarous Indians, which know no better, are constrained to make a vertue of necessitie, and thinke it a good food: whereas we may easily judge, that it nourisheth but little, and is of hard and evill digestion, a more convenient food for swine than for man.