La Maison Rustique - On Rice

Going back through some files, I came across a portion of La Maison Rustique (Rouen, 1658) that I had translated in an effort to deduce the color of medieval rice (something I still haven't proven). The text didn't provide me any answers, but it still has some interesting aspects. There are sections on other grains, as well as on a whole bunch of other foods, so perhaps I should translate some of them as well.

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From: L'agriculture et maison rustique, by Charles Estienne, p. 528 (Rouen, 1658)

Ris

Si voulez semer du ris, faire le pourrez: mais plustost par curiosité, que profit: car le ris est un grain propre aux Indiens, dont aussi nous est apporté en France, Donc pour semer le ris, tant blanc que rouge, choisissez quelque lieu fort humide, & au cas que ne l'ayez entre vos terres labourables, chosisissez quelque champ maigre, sale & mal nettoyé, ou autre qui soit leger & foible, bien uni ce neantmoins, par lequel puissez faire escouler quelque ruisseau ou canal d'eau. Donnez trois façons de labeur à ce champ ou voudrez semer le ris, estant trois fois cultivé, semez-y vostre graine de ris, laquelle aurez fait tremper premierement un jour entier dedans l'eau: si tost que l'aurez semée, faites-y entrer l'eau du ruisseau, laquelle y souffrirez cinq mois entiers de la hauteur de deux doigts: & quand verrez que l'herbe vient à se former en espic (sçachant qu'an mesme poinct elle florit & graine) lors redouble l'eau pour garder que le fruit de soit niellé & gasté. Si ainsi le gouvernez, non seulement recueillirez grande quantité de ris: mais aussi le pourrez semer trois aunées de suite sans laisser reposer le champ, & si la derniere année ne sera moins seconde que la premiere: outre plus rendez le champ plus gras, plus puissant, plus gaillard & plus purgé de roure herbe nuisible, & des bestes dommageables qui y estoient auparauant. Qui plus est, vous y pourrez semer par apres deux ou trois ans continus bled fur bled, soit froment ou meteil, la cueillette dequel en sera fort belle & profitable. Un mal y a au ris, c'est qu'il cause mauvais air, à raison de l'abondance d'eau qu'il demande l'espace de cinq mois: mais en recompense it est fort profitable pour la mourriture, d'autant qu'on en use en potage, & en fair l'on du pain avec seigle ou millet, ou les trois ensemble. Vray est qu'il estouppe beaucoup & restraint fort, c'est pourquoy ceux qui ont le ventre lasche en usentle plus fouvent, principalement estant torresié, & cuit en laict de vache, auquel plusieurs petits cailloux de riviere soient esteints; si vouse le faires cuire en laict, y adioustant succre & canelle, il stimulera au ieu d'amours. Plusieurs pensent qu'il engraisse. Mais puis que selon les Medecins il ne se digere dans l'estomach qu-avec peine, ains nourrit peu, comment seroit possible qu'il engraisse, il enfle plustost qu'il n'engraisse.

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Rice

If you want to sow rice, try to do so: but more from curiosity than benefit: because rice is a grain suited to the Indians [Indies?], that is also imported to France, thus to sow the rice, both white and red, choose a place that is very wet, and in the case you have none in your workable land, choose a field that is thin, salty, and badly cleaned, or one that is light and weak, but still one that can be connected by some art to a running stream or water channel.

Here is given three ways to work this field for those who want to sow rice, which has grown three times, to sow your seed rice, which will first soak an entire day in the water: As soon as it is sown, let in water from the stream, which will suffer for five full months at the height of two fingers: and when you see that the grass forms a spike (knowing that it's the same point for flower and seed), then double the water to keep the fruit from mildew or rot.

If this is governed well, not only will you gather large quantities of rice: but also can sow three years in a row without letting the field rest, and so that the last year will not be less than the second or the first: Moreover it will render the field fatter, stronger, more lively, and better purged of strong and noxious weeds, and the harmful beasts that were there before.

Moreover, after that you can sow two or three years continuous corn for corn, either wheat or Roman wheat, the harvesting of which will be very beautiful and profitable.

Rice has a bad side, because it creates bad air, because of the abundance of water it requires in the space of five months: but in recompense it is highly beneficial as food, especially when used in soup, and made into bread with rye or millet, or all three.

True that it closes well and restrains strongly, which is why those with loose bowels use it most often, primarily hot, and cooked in cow's milk, in which several small river stones are quenched; if you cook it in milk, add therein sugar and cinnamon, it will stimulate the game of love.

Many believe it is fattening.

But according to the Doctors it is digested in the stomach with difficulty, and so nourishes little, how could it possibly fatten, it swells more than it fattens.