Turkie Corne Closeup, Gerard's Herbal, Utah State University, Merrill-Cazier Library, Special Collections and Archives, HATCH 39&40

Turky Wheat Closeup, Gerard's Herbal, Utah State University, Merrill-Cazier Library, Special Collections and Archives, HATCH 39&40

Turkie Corne Fullpage, Gerard's Herbal, Utah State University, Merrill-Cazier Library, Special Collections and Archives, HATCH 39&40

Turkie Corne

 Turkie Corne is what we know now simply as corn. It can be spelled as either turkie or turky, as referenced by the pages attached. This is due to the phonetic nature of writing at the time. Gerard however makes note of several names this grain goes by. The most important of which would be maize. By using this name he acknowledges its origins in the Americas. He goes on to say that it is likely Greeks and Romans had no knowledge of it.

 The nature of Turkie corne is interesting. Gerard claims it nourishes far less than wheat, rye, barley, or oats. When made into a bread it makes an incredibly hard and dry bread. This makes it very hard to digest, slowly making its way to the belly where it binds. Gerard believes this causes it to give very little to absolutely nothing in the way of nutrition.

 Gerard also explains that experience with turkie corne is limited. The virtues if any, remain unknown. He continues to add that the “barbarous Indians” don’t know any better and confuse necessity for virtue. Further claiming that he and his fellow Europeans can easily see that it provides no value and is more a food for pigs than man.