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Encyclopedia Britannica - Main :: CHA-CHR |
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CHESTNUT (nux Castanea) , the common name given to two sorts of trees and their fruit, (1) the so-called " horse-chestnut," and (2) the sweet or " Spanish " chestnut. (1) The common horse-chestnut, Aesculus Hippocastanum (Ger. Rosskastanie; Fr. marronnier d' Inde), has been stated to be a native of Tibet, and to have been brought thence to England in 155o; it is now, however, thought to be indigenous in the mountains of northern Greece, where it occurs wild at 3000 to 4000 ft. above sea-level. Matthiolus, who attributes the origin of the name of the tree to the use of the nuts by the inhabitants of Constantinople for the relief of short-windedness and cough in horses, remarks that no ancient writer appears to have made mention of the horse-chestnut. Clusius (Rariorum plantarum Kist. i. p. 8, 16o1) describes it as a vegetable curiosity, of which in 1588 he had left in Vienna a living specimen, but of which he had not yet seen either the flowers
recent
The tree grows rapidly; it flourishes best in a sandy, somewhat moist loam, and attains a height of 5o to 6o or more ft., assuming a pyramidal outline. Its boughs are strong and spreading. The buds, conspicuous for their size, are protected by a coat of a glutinous substance, which is impervious to water; in spring this melts, and the bud-scales are then cast off. The leaves are composed of seven radiating leaflets (long-wedge-shaped); when young they are downy and drooping. From the early date of its leafing year by year, a horse-chestnut in the Tuileries is known as the " Marronnier du 20 mars." The flowers
week in October, when it falls to the ground, and the three-valved thorny capsule divides, disclosing the brown and at first beautifully glossy seeds, the so-called nuts, having a resemblance to sweet chestnuts, and commonly three or else two in number. For propagation of the tree, the seeds may be sown either when fresh, or, if preserved in sand or earth, in spring . Drying by exposure to the air for a month has been found to prevent their germination. Rooks are wont to remove the nutsfrom the tree just before they fall, and to disperse them in various directions. The tree is rarely planted in mixed plantations where profit is an object; it interferes with its neighbours and occupies too much room. It is generally introduced near mansion-houses for ornament and shade, and the celebrated avenues at Richmond and Bushey Park in England are objects of great beauty at the time of flowering.The bark of the horse-chestnut contains a greenish oil, resin, a yellow body, a tannin, C26H24O12, existing likewise in the seeds and various parts of the tree, and decomposable into phloroglucin and aesciglyoxalic acid, C7H603, also aesculetin hydrate, and the crystalline fluorescent compound aesculin, of the formulaC21H,4013 (Rochleder and Schwarz), with which occurs a similar substance fraxin, the paviin of Sir G. G. Stokes (Q. J. Chem. Soc. xi. 17, 1859; xii. 126, 186o), who suggests that its presence may perhaps account for the discrepancies in the analyses of aesculin given by different authors. From the seeds have been obtained starch
starch
The wood of the horse-chestnut is soft, and serves only for the making of water-pipes, for turner's work and common carpentry, as a source of charcoal for gunpowder, and as fuel. Newly cut it weighs 6o lb, and dry 35 lb per cub. ft. approximately. The bark has been employed for dyeing yellow and for tanning, and was formerly in popular repute as a febrifuge and tonic. The powder of the dried nuts was at one time prescribed as a sternutatory (to encourage sneezing ) in the Edinburgh Pharmacopoeia. It is stated to form with alum-water a size or cement highly offensive to vermin, and with two parts of wheaten flour the material for a strong bookbinder's paste. Infusion of horse-chestnuts is found to expel worms from soil, and soon to kill them if they are left in it. The nuts furthermore have been applied to the manufacture of an oil for burning, cosmetic preparations and starch, and in Switzerland, France and Ireland, when rasped on ground, to the bleaching of flax, hemp, silk and wool. In Geneva horse-chestnuts are largely consumed by grazing stock, a single sheep receiving 2 lb. crushed morning and evening. Given to cows in moderate quantity, they have been found to enhance both the yield and flavour of milk. Deer readily eat them, and, after a preliminary steeping in lime-water, pigs also. For poultry they should be used boiled, and mixed with other nourishment. The fallen leaves are relished by sheep and deer, and afford a good litter for flocks and herds.One variety of the horse-chestnut has variegated leaves, and another double flowers. Darwin observed that Ae. Pavia, the red buckeye of North America., shows a special
buckeye. Ae. californica, when full-grown and in flower, is a beautiful tree, but its leaves often fall before midsummer. (2) The Spanish or sweet chestnut, Castanea sativa (natural order, Fagaceae), is a stately and magnificent tree, native of the countries bordering on the Mediterranean, but also ripening its fruit in sheltered situations as far north as Scotland. It lives very long, and attains a large size, spreading its branches widely. It has large glossy lanceolate leaves with a toothed margin. The flowers, which appear in early summer, are in pendulous, slender yellowish catkins, which bear a number of staminate flowers with a few pistillate flowers at the base. The staminate contain 8 to 20 stamens which produce an enormous amount of dusty yellow pollen, some of which gets carried by wind to the protruding stigmas of the pistillate flowers. The latter are borne three together, invested by a cupule of four green bracts, which, as the fruit matures, grow to form the tough green prickly envelope surrounding the group of generally three nuts. The largest known chestnut tree is the famous Castagno di cento cavalli, or the chestnut of a hundred horses, on the slopes of Mount
Chestnuts (the fruit of the tree) are extensively imported into Great Britain, and are eaten roasted or boiled, and mashed or otherwise as a vegetable. In a raw state they have a sweet taste, but are difficult of digestion. The trees are very abundant in the south of Europe, and chestnuts bulk largely in the food resources of the poor in Spain, Italy, Switzerland and Germany. In Italy the kernels are ground into meal
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