And in the preface Trevisa addresses his readers thus: “Merveyle not, ye witty and eloquent reders, that I thȳne of wytte and voyde of cunning have translatid this boke from latin to our vulgayre language as a thynge profitable to me and peradventure to many other, whych understonde not latyn nor have not the knowledge of the proprytees of thynges.”
The seventeenth book of De Proprietatibus Rerum is on herbs and their uses, and it is full of allusions to the classical writers on herbs—Aristotle, Dioscorides and Galen—but the descriptions of the plants themselves are original and charming.
There is no record to show that Bartholomew the Englishman was a gardener, but we can hardly doubt that the man who described flowers with such loving care possessed a garden and worked in it. The Herbarius zu Teutsch might have been written in a study, but there is fresh air and the beauty of the living flowers in Bartholomew’s writings. Of the lily he says: “The Lely is an herbe wyth a whyte floure. And though the levys of the floure be whyte yet wythen shyneth the lyknesse of golde.” Bartholomew may have known nothing of the modern science of botany, but he knew how to describe not only the lily, but also the atmosphere of the lily, in a word-picture of inimitable simplicity and beauty. One feels instinctively that only a child or a great man could have written those lines. And is there not something unforgettable in these few words on the unfolding of a rose—“And whāne they [the petals] ben full growen they sprede theymselues ayenst the sonne rysynge”?
The chapter on the rose is longer than most, and is so delightful that I quote a considerable part of it. “The rose of gardens is planted and sette and tylthed as a vyne. And if it is forgendred and not shred and pared and not clensed of superfluyte: thēne it gooth out of kynde and chaungeth in to a wylde rose. And by oft chaunging and tylthing the wylde rose torneth and chaūgith into a very rose. And the rose of ye garden and the wylde rose ben dyuers in multitude of floures: smelle and colour: and also in vertue. For the leves of the wylde rose ben fewe and brode and whytyssh: meddlyd wyth lytyll rednesse: and smellyth not so wel as the tame rose, nother is so vertuous in medicyn. The tame rose hath many leuys sette nye togyder: and ben all red, other almost white: wt wonder good smell.... And the more they ben brused and broken: the vertuoūser they ben and the better smellynge. And springeth out of a thorne that is harde and rough: netheles the Rose folowyth not the kynde of the thorne: But she arayeth her thorn wyth fayr colour and good smell. Whan ye rose begynneth to sprynge it is closed in a knoppe wyth grenes: and that knoppe is grene. And whan̄e it swellyth thenne spryngeth out harde leuys and sharpe.... And whāne they ben full growen they sprede theymselues ayenst the sonne rysynge. And for they ben tendre and feble to holde togyder in the begynnynge; theyfore about those smale grene leuys ben nyghe the red and tendre leuys ... and ben sette all aboute. And in the mydill thereof is seen the sede small and yellow wyth full gode smell.”
WOODCUT OF TREES AND HERBS FROM THE SEVENTEENTH BOOK OF “DE PROPRIETATIBUS RERUM”
Printed by Wynkyn de Worde (1495)
There follows a description, too long to quote here, of the growth of the rose hip, which ends with the remark: “But they ben not ful good to ete for roughnesse that is hyd wythin. And greuyth [grieveth] wythin his throte that ete thereof.” ... “Among all floures of the worlde,” he continues, “the floure of the rose is cheyf and beeryth ye pryse. And by cause of vertues and swete smelle and savour. For by fayrnesse they fede the syghte: and playseth the smelle by odour, the touche by softe handlynge. And wythstondeth and socouryth by vertue ayenst many syknesses and euylles.” A delicious recipe is given for Rose honey. “Rose shreede smalle and sod in hony makyth that hony medycynable wyth gode smelle: And this comfortyeth and clenseth and defyeth gleymy humours.”
Of the violet we read: “Violet is a lytyll herbe in substaunce and is better fresshe and newe than whan it is olde. And the floure thereof smellyth moost.... And the more vertuous the floure thereof is, ye more it bendyth the heed thereof doūwarde. Also floures of spryngynge tyme spryngeth fyrste and sheweth somer. The lytylnes thereof in substaunce is nobly rewarded in gretnesse of sauour and of vertue.”