474. SPINACH, Spinacia oleracea.---Two sorts of this vegetable are cultivated. The Round-leaved, which is very quick in its growth, is sown for summer use; and if the seeds are put into the ground every three weeks, a constant succession is obtained while the weather is warm; but frost will soon destroy it.

The p.r.i.c.kly Spinach is not so quick in growth, and is hardy enough to stand our winters: it is therefore sown in August, and succeeds the round-leaved sort; and is a good vegetable all our winter months.

475. TARRAGON. Artemisia Dracunculus.--The leaves of this make a good ingredient with salad in the spring; and it also makes an excellent pickle. It is propagated by planting the small roots in spring or autumn, being a perennial.

476. THYME. Thymus vulgaris.--This is a well-known potherb used in broths and various modes of cookery: it is propagated by seeds and cuttings early in the spring.

477. TRUFFLES. Lycoperdon Tuber.--Not in cultivation. The poor people in this country find it worth their while to train up dogs for the purpose of finding them, which, by having some frequently laid in their way, become so used to it, that they will sc.r.a.pe them up in the woods; hence they are called Truffle-dogs. The French cooks use them in soups, &c. in the same manner as mushrooms. The truffle is mostly found in beech woods: I have mentioned this, because it is very generally met with at table, although it is not in cultivation.

478. TURNEPS. Bra.s.sica Rapa.--The varieties in use for garden culture are, the Early Dutch, the Early Stone, and the Mouse-tail Turnep. The culture and uses of the turnep are too well known to require any description.

The country people cut a raw turnep in thin slices, and a lemon in the same manner: and by placing the slices alternately with sugar-candy between each, the juice of the turnep is extracted, and is used as a pleasant and good remedy in obstinate coughs, and will be found to relieve persons thus afflicted, if taken immediately after each fit.

Although this is one of the remedies my young medical friends may be led to despise, yet I would, nevertheless, advise them to make use of it when need occasions.

The yellow turnep is also much esteemed as a vegetable; but is dry, and very different in taste from any of the common kinds.

SECTION X.--CULINARY PLANTS NOT IN CULTIVATION.

The following section cannot be too closely studied by people in all ranks of life. Many of our most delicate vegetables are found growing wild; and in times of scarcity, and after hard winters, many articles of this department will be found highly acceptable to all, and the condition of the poorer cla.s.ses would be bettered by a more intimate knowledge of those plants. In fact, these and the medicinal plants ought to be known to every one: and in order to facilitate the study of them, I have been thus particular in my description of the different kinds.

479. AGARIC, ORANGE. Agaricus deliciosus.--This agaric well boiled and seasoned with pepper and salt, has a flavour similar to that of a roasted muscle. In this way the French, in general, make use of it. It is in high perfection about September, and is chiefly to be found in dry woods.

480. ALEXANDERS. Smyrnium Ol.u.s.tratum.--If the poorer people were aware of the value of this plant, which is now quite neglected, it might be turned to good account as an article of food, and that, in all likelihood, of the most wholesome kind.

Bryant thinks it was much esteemed by the monks, and states that it has, ever since the destruction of the abbeys in this country, remained in many places growing among the rubbish; hence the reason of its being found wild in such places.

481. ALEXANDERS, ROUND-LEAVED. Smyrnium perfoliatum.---It is said that the leaves and stalks boiled are more pleasant to the taste than the other kind of Alexanders.

482. ARROWHEAD. Sagittaria sagittifolia.--The roots of this plant are said to be very similar to the West-India arrow-root. They are sometimes dried and pounded, but are reported to have an acrid unpleasant taste; but this might perhaps be got rid of by washing the powder in water.

483. BLACKBERRY. Rubus fruticosus.--The berries of this plant are well known in the country; but if too many be eaten, they are apt to cause swelling in the stomach, sickness, &c.

484. BRIONY, BLACK. Tamus communis.--Although this is considered a poisonous plant, the young leaves and shoots are eaten boiled by the common people in the spring.

485. BURDOCK. Arctium Lappa.--Mr. Bryant in his Flora Diaetetica says that many people eat the tenders talks of this plant boiled as asparagus.

486. BURNET. Sanguisorba officinalis.--The young leaves form a good ingredient in salads. They have somewhat the flavour of cuc.u.mbers.

487. b.u.t.tERWORT. Pinguicula vulgaris.--The inhabitants of Lapland and the north of Sweden give to milk the consistence of cream by pouring it warm from the cow upon the leaves of this plant, and then instantly straining it and laying it aside for two or three days till it acquires a degree of acidity.

This milk they are extremely fond of; and once made, they need not repeat the use of the leaves as above, for a spoonful or less of it will turn another quant.i.ty of warm milk, and make it like the first, and so on, as often as they please to renew their food.--Lightfoot's Flor.

Scot. p. 77.

488. CHAMPIGNON. Agaricus pratensis.--There is little or no smell to be perceived in this plant, and it is rather dry; yet when boiled or stewed it communicates a good flavour, and is equal to the common mushroom.

489. CHANTARELLE. Agaricus Chantarellus.--This agaric, when broiled with pepper and salt, has a taste very similar to that of a roasted c.o.c.kle, and is considered by the French a great delicacy. It is found princ.i.p.ally in woods and old pastures, and is in good perfection about the middle of September.

490. CHARLOCK. Sinapis arvensis.--The young plant is eaten in the spring as turnep-tops, and is considered not inferior to that vegetable. The seeds of this have sometimes been saved and sold for feeding birds instead of rape; but being hot in its nature, it has been known to cause them to be diseased.

491. CHICKWEED. Alsine media.--This is a remarkably good herb boiled in the spring; a circ.u.mstance not sufficiently attended to.

492. CLOUD-BERRY. Rubus Chamaemorus.--This plant grows wild in some parts of the north of England: the fruit has nearly the shape of the currant, and is reckoned in Norway, where it grows abundantly, a favourite dish.