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1 The tree is the Fagus castanea of Linnæus.
3 The common mode of eating it at the present day. The Italians also take off the skin and dry the nut; thus keeping it from year to year. When required for eating, it is softened by the steam of boiling water.
4 Not improbably said in allusion to the fasts introduced by the Jews, who had become very numerous in Rome.
5 It was said to have come from Castana, a city of Pontus, whence its name "Castanea." It is probably indigenous to Europe.
6 The Greek for "Jove's acorn."
7 Or "acorn chesnut." The same variety, Fée says, that is found in the vicinity of Perigueux, small, nearly round, and without any particular flavour.
8 The Ganebelone chesnut of Perigueux, Fée says, answers to this description.
9 On account of the prickles on the outer shell.
10 B. xvii. c. 26.
11 Fée says that the royal white chesnut of the vicinity of Perigueux answers to this.
12 "Boiling" chesnuts.
13 He alludes to wild or horse chesnuts, probably.
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