435. CRESS, AMERICAN. Erysimum Barbarea.—This is cultivated for salads, and is much esteemed. It is increased by sowing the seeds in the spring. This is only good in the winter and spring seasons.



436. CUCUMBERS. Cucumis sativus.—Many sorts of cucumbers are cultivated by gardeners. The most esteemed are,

The Southgate Cucumber. The Long Prickly. The Long Turkey. The White Spined.

The early crop is usually sown in hot-beds in the spring, and is a crop on which most gardeners have always prided themselves, each on his best mode of management of this crop. They will also grow if sown in April, and planted out in the open ground.

The short prickly cucumber is grown for gerkins.



437. DILL. Anethum graveolens.—This is similar to fennel, and used in pickling. It is esteemed useful as a medicinal herb also; which see.



438. ENDIVE. Cichorium Endivia.—Of this we have three varieties in cultivation.

The Green Curled. The White Curled. The Batavian, or Broad-leaved.

These are sown usually in June and July, and planted out for use in the autumn and winter. Endive is well known as forming a principal part of our winter salads; for which purpose, it is usual with gardeners to blanch it, by tying the plants up together, and laying them in dry places.



439. ESCHALOT. Allium ascalonium.—This species of allium is very pungent: its scent is not unpleasant, but is very strong, and, in general, it is preferred to the onion for making soups and gravies. It is propagated by planting the bulbs in September and October: they are fit to take up in May and June, when they are dried and kept for use.



440. FENNEL. Anethum Foeniculum.—The use of this plant is so well knwon in the kitchen, as to render an account of it useless. It is propagated by sowing seeds in the spring.



441. GARLICK. Allium sativum.—This is used in the art of cookery in various ways, for soups, pickles, &c. It is cultivated by planting the small cloves or roots in the month of October. It is fit to pull up in spring; and the roots are dried for use.



442. GOURD. Cucurbita Melopepo.—The inhabitants of North America boil the squash or melon gourds when about the size of small oranges, and eat them with their meat. The pulp is used with sour apples to make pies. In scarcity it is a good substitute for fruit.



443. KOHLRABBI, or TURNEP-ROOTED CABBAGE. Brassica Rapa var.—We have two kinds of this in cultivation; but although these are both much eaten in Germany, they are not esteemed with us: in fact, we have so many varieties of the cabbage kind all the year round for culinary purposes, that nothing could much improve them. In countries further north than we are, this is probably an acquisition, as, from its hardiness, it is likely to stand the frost better than some of the more delicate varieties.



444. LEEKS. Allium Porrum.—There are two kinds of leeks: the Welsh and London.

Leeks are used principally in soups; they partake much of the nature of onions, but for this purpose are in general more esteemed. This plant has been so long cultivated in this country, that its native place is not known.

The seeds are sown in the spring, and it is in use all the winter.



445. LETTUCE. Lactuca sativa.—The varieties of lettuce are many. They are,

Green Coss. White do. Silesia do. Brown do. Egyptian do. Brown Dutch. White Cabbage. Imperial. Hammersmith Hardy. Tennis-ball.

These are sown every summer month. The brown and Egyptian coss are sown in August, and commonly stand the winter; and in the spring are fit for use.



446. LOVE-APPLE. Solanum Lycopersicum.—The Portuguese and Spaniards are so very fond of this fruit, that there is not a soup or gravy but what this makes an ingredient in; and it is deemed cooling and nutritive. It is also called Tomatas, or Tomatoes.

The green fruit makes a most excellent pickle with capsicums and other berries. It is annual, and raised in hot-bed, and planted out.



447. MARJORAM, WINTER. Origanum vulgare.—This is used as a sweet herb, and is a good appendage to the usual ingredients in stuffing, &c. It is a perennial plant, and propagated by planting out its roots in the spring of the year.



448. MARJORAM, SWEET. Origanum Marjorana.—This is also used for the same purpose as the last mentioned. It is an annual, and not of such easy culture as the last, requiring to be raised from seeds in an artificial heat. It is usually dried and kept for use.



449. MARYGOLD. Calendula officinalis.—An annual plant usually sown in the spring. The petals of the flowers are eaten in broths and soups, to which they impart a very pleasant flavour.



450. MUSHROOM. Agaricus campestris.—Is cultivated and well known at our tables for its fine taste and utility in sauces. These plants do not produce seeds that can be saved; they are therefore cultivated by collecting the spawn, which is found in old hot-beds and in meadow lands.

Various methods have been lately devised for raising mushrooms artificially: but none seem to be equal to those raised in beds, as is described in all our books of gardening. Raising this vegetable in close rooms by fire heat has been found to produce them with a bad flavour; and they are not considered so wholesome as those grown in the open air, or when that element is admitted at times freely to the beds.



451. MUSTARD, WHITE. Sinapis alba.—This is sown early in the spring; to be eaten as salad with cress and other things of the like nature; it is of easy culture. A salad of this kind may be readily raised on a piece of thick woollen-cloth, if the seeds are strewed thereon and kept damp; a convenient mode practised at sea on long voyages. Cress and rap may be raised in the same manner.



452. ONION. Allium oleraceum.—The kinds of onions in cultivation are,

The Deptford. The Reading. The White Spanish. The Portugal. The Globe, and The Silver skinned.

All these varieties are usually sown in the spring of the year, and are good either eaten in their young state, or after they are dried in the winter. The silver skinned kind is mostly in use for pickling. The globe and Deptford kinds are remarkable for keeping late in the spring. A portion of all the other sorts should be sown, as they are all very good, and some kinds will keep, when others will not.



453. ONION, WELSH. Allium fistulosum.—This is sown in August for the sake of the young plants, which are useful in winter salads, and are more hardy than the other cultivated sorts.



454. PARSLEY. Petroselium vulgare.—A well known potherb sown in the spring; and the plants, if not suffered to go to seed, will last two years. See aethusa Cynapium, in Poisonous Plants.



455. PARSNEP. Pastinaca sativa.—This is a well known esculent root, and is raised by sowing the seeds in the spring.



456. PEA. Pisum sativum.—This is a well known dainty at our tables during spring and summer. The varieties in cultivation are,

Turner's Early Frame. Early Charlton. Golden Hotspur. Double Dwarf.

These are usually sown in November and December, and will succeed each other in ripening in June, if the season is fine, and afford a crop all that month.

The Dwarf Marrow-fat. The Royal Dwarf. The Prussia Blue. The Spanish Dwarf.

These varieties are usually sown in gardens when it is not convenient to have them grow up sticks, being all of a dwarf kind.

The Tall Marrow-fat. The Green Marrow-fat. The Imperial Egg Pea. The Rose, or Crown Pea. The Spanish Morotto. Knight's Marrow Pea. The Grey Rouncival. The Sickle Pea.

This last variety has no skin in the pods. These are used as kidney beans, as also in the usual way. These varieties are of very large growth, and are only to be cultivated when there is considerable room, and must be supported on sticks placed in the ground for that purpose. The grey pea is usually eaten when in a dry state boiled. Hot grey peas used to be an article of common sale among our itinerant traders in London streets, but it has been dropped for some years. One or other of the different kinds of the larger varieties should be put into the ground every three weeks from March to the 1st week in June, and a crop is thereby insured constantly till the beginning of October.

It should be remarked, that peas, as well as all vegetable seeds, are liable to sport and become hybrid sorts; some of which are at times saved for separate culture, and are called, when found good, by particular names; so that every twenty or thirty years many of the kinds are changed. Thus Briant, in his Flora Diaetetica, enumerates fourteen varieties, a few only of which bear the same name as those now in the list of the London seedsmen.



457. POMPION. Cucurbita Pepo.—This is of the gourd species, and grows to a large size. It is not much in use with us: but in the south of Europe the inhabitants use the pulp with some acid fruits for pastry, and it is there very useful. It is also sometimes used in a similar manner here with apples. Almost all the gourd species are similar in taste and nutriments when used this way.



458. PURSLANE. Portulaca oleracea.—Two kinds of Purslane, the green and the golden, are cultivated. These are eaten with vinegar, &c. the same as other salad oils, and are a fine vegetable in warm weather. The seeds are usually sown in the spring.



459. RADISH. Raphanus sativus.—The varieties in cultivation are,

The Early Scarlet. The Early Purple Short-top. The Salmon Radish. The White Turnip Radish. The Red Turnip Radish. The Black Spanish.

The above are sown almost every month in the year, and when the weather is fine, every good garden may have a supply all the year of those useful and wholesome vegetables.

The black Spanish radish is a large rooted variety usually sown in August, and is eaten in the winter season.

The poor labouring man's fare, which is usually eaten under the hedge of the field of his employment, is often accompanied with a dried onion; and was this root more known than it generally is, it would yield him, at the expense of two-pence, with a little labour in his cottage garden, an equally pleasant and more useful sauce to his coarse but happy meals. I have observed many instances of this oeconomy amongst the labouring classes in my youth, but fear it is not quite so commonly made use of in the present day.



460. RADISH, HORSE. Cochlearia Armoracea.—The root of this vegetable is a usual accompaniment to the loyal and standard English dishes, the smoking baron and the roast surloin; with which it is most generally esteemed.

It should not be passed unnoticed here, that this very grateful and wholesome root is not at all times to be eaten with impunity. One or two instances of its deleterious effects have been witnessed by my much esteemed friend Dr. Taylor, the worthy Secretary at the Society of Arts, and which he has communicated to me. I shall insert his own words, particularly as it may be the means of preventing the botanical student from falling into the same error, after arriving with the usual good appetite, from his recreative task of herborizing excursions. "Some gentlemen having ordered a dinner at a tavern, of which scraped horse-radish was one; some persons in company took a small quantity, and, dipping it in salt, ate of it: these were soon seized with a suppression of urine, accompanied with inflammation of the kidneys, which shortly after proved fatal to one of the company. The Doctor was consulted; but not knowing exactly the cause of the complaint, of course was at a loss to apply a remedy in time. But another circumstance of the like nature having come under his notice, and being apprized of it, by a well applied corrective medicine he recovered the patient. It should, therefore, be made a general observation, under such circumstances, and those are not the most unpleasant we meet with in our researches, 'never to eat horse-radish on an empty stomach.'"



461. RAMPION. Campanula Rapunculus.—This plant is remarkable for its milky juice. In France, it is cultivated for its roots, which are boiled and eaten with salads; but in England it is little noticed, except by the French cooks, who use it as an ingredient in their soups and gravies. It is propagated by planting its roots in the spring.



462. RHAPONTIC RHUBARB. Rheum Rhaponticum.—The radical leaf-stalks of this plant being thick and juicy, and having an acid taste, are frequently used in the spring as a substitute for gooseberries before they are ripe, in making puddings, pies, tarts, &c. If they are peeled with care, they will bake and boil very well, and eat agreeably.



463. ROCAMBOLE. Allium sativum.—The rocambole is merely the bulbs on the top of the flower-stalk of the garlic, it being a viviparous plant. The flavour of this being somewhat different, is used in the kitchen under the above name.



464. SAGE. Salvia officinalis.—Of this we have two varieties, green and red. The latter is considered the best for culinary purposes: it is the well-known sauce for geese and other water-fowl. It is propagated by cuttings in the spring.



465. SALSAFY. Tragopogon porrifolium.—A biennial, sown in March, and is usually in season during winter. The roots are the parts used, which are very sweet, and contain a large quantity of milky juice: it is a good vegetable plain boiled, and the professors of cookery make many fine dishes of it.



466. SAVORY, SUMMER. Satureja hortensis.

467. SAVORY, WINTER. Satureja montana.

Both sorts are used for the same purposes, as condiments among other herbs for stuffing, and are well known to cooks. The former is an annual, and raised by sowing the seeds in March and April. The other, being perennial, is propagated either by the same means or by cuttings in the spring of the year. It is also dried for winter use.



468. SAVOY CABBAGE. Brassica oleracea, (var.)

The Green Savoy. The White or Yellow Savoy.

A well-known species of cabbage grown for winter use, and is one of our best vegetables of that season. It is raised by sowing the seeds in May, and planting the plants in any spot of ground in July after a crop of peas or beans. Savoys stand the frost better than most other kinds of cabbages with close heads.



469. SCORZONERA. Scorzonera tingitana.—The roots of this are very similar to salsafy, and its culture and use nearly the same.



470. SEA KALE. Crambe maritima.—This grows wild on our sea-coasts, particularly in Devonshire, where it has long been gathered and eaten by the inhabitants thereabouts. It was used also to be cultivated; but was in general lost to our gardens, till my late partner, Mr. Curtis, having paid a visit to his friend Dr. Wavell at Barnstaple, found it at that gentleman's table; and on his return he collected some seeds, and planted a considerable spot of ground with it at Brompton in 1792; at which time it was again introduced to Covent-Garden, but with so little successs, that no person was found to purchase it, and consequently the crop was useless.

This celebrated botanist, however, published a small tract on its uses and culture, which met with a considerable sale, and introduced it again to general cultivation.

The seeds should be sown in March, and the following year the plants are fit for forming plantations, when they should be put out in rows about three feet apart, and one foot in the row. The vegetable is blanched either by placing over the crowns of the root an empty garden-pot, or by earthing it up as is usually done with celery. It is easily forced, by placing hot dung on the pots; and is brought forward in January, and from thence till May.

It has been noticed of sea-kale, that, on eating it, it does not impart to the urine that strong and unpleasant scent which asparagus and other vegetables do.



471. SKIRRETS. Sium Sisarum.—The roots of this plant are very similar to parsneps, both in flavour and quality; they are rather sweeter, and not quite so agreeable to some palates. It is a biennial sown in March, and used all the winter.



472. SORREL, COMMON. Rumex Acetosa.—Bryant says the Irish, who are particularly fond of acids, eat the leaves with their milk and fish; and the Laplanders use the juice of them as rennet to their milk. The Greenlanders cure themselves of the scurvy, with the juice mixed with that of the scurvy-grass. The seeds may be sown, or the roots planted, in spring or autumn; it is not in general cultivation, but is to be found abundantly wild in meadows, &c.



473. SORREL, ROUND-LEAVED, or FRENCH. Rumex scutatus.—The leaves of the plant have more acidity in them than the common; and although not in general use, it is one of the best salad-herbs in the early part of the year: it is propagated in the same mode as the common sort.



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 Prickly 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 scrape 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. Brassica 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 classes 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 Olustratum.—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 cucumbers.



487. BUTTERWORT. 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 quantity 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 cockle, and is considered by the French a great delicacy. It is found principally 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 circumstance 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.



493. COTTON-THISTLE. Onopordon Acanthium.—The tender stalks of this plant, peeled and boiled, are by some considered good; but it has a peculiar taste which is not agreeable to all.

Bryant in his Flora Diaetetica says that the bottoms of the flowers are eaten as artichokes.



494. COW-PARSNEP. Heracleum Sphondylium.—The inhabitants of Kamschatka about the beginning of July collect the foot-stalks of the radical leaves of this plant, and, after peeling off the rind, dry them separately in the sun; and then tying them in bundles, they lay them up carefully in the shade. In a short time afterwards, these dried stalks are covered over with a yellow saccharine efflorescence tasting like liquorice, and in this state they are eaten as a delicacy.

The Russians, not content with eating the stalks thus prepared, contrive to get a very intoxicating spirit from them, by first fermenting them in water with the greater bilberry (Vaccinium uliginosum), and then distilling the liquor to what degree of strength they please; which Gmelin says is more agreeable to the taste than spirits made from corn. This may, therefore, prove a good succedaneum for whisky, and prevent the consumption of much barley, which ought to be applied to better purposes. Swine and rabbits are very fond of this plant.—-Lightfoot's Fl. Scot.



495. DANDELION. Leontodum Taraxacum.—This is a good salad when blanched in the spring. The French, who eat more vegetables than our country people do, use this in the spring as a common dish: it is similar to endive in taste.



496. DEWBERRY. Rubus caesius.—The dewberry is very apt to be mistaken for the blackberry; but it may be easily distinguished by its fruit being not so large, and being covered with blue bloom similar to that seen on plums: it has a very pleasant taste, and is said to communicate a grateful flavour to red wine when steeped in it.



497. EARTH-NUT. Bunium Bulbocastanum.—The roots are eaten raw, and considered a delicacy here, but thought much more of in Sweden, where they are an article of trade: they are eaten also stewed as chesnuts.



498. ELDER. Sambucus nigra.—The young shoots of elder are boiled with other herbs in the spring and eaten; they are also very good pickled in vinegar. Lightfoot says, in some countries they dye cloth of a brown colour with them.



499. FAT-HEN. Chenopodium viride et album.—These are boiled and eaten as spinach, and are by no means inferior to that vegetable.



500. FUCUS, SWEET. Fucus saccharatus.—This grows upon rocks and stones by the sea-shore. It consists of a long single leaf, having a short roundish foot-stalk, the leaf representing a belt or girdle. This is collected and eaten the same as laver, as are also the two following kinds.



501. FUCUS, PALMATED. Fucus palmatus.—This plant also grows by the sea-side, and has a lobed leaf.



502. FUCUS, FINGERED. Fucus digitatus.—This is also to be found by the sea-side, growing upon rocks and stones; it has long leaves springing in form of fingers when spread.



503. GOOD KING HENRY. Chenopodium Bonus-Henricus.—The leaves and stalk of this plant are much esteemed. The plant was used to be cultivated, but of late years it has been superseded by the great number of other esculent vegetables more productive than this. The young shoots blanched were accounted equal to asparagus, and were made use of in a similar manner.



504. HEATH. Erica vulgaris.—Formerly the young tops are said to have been used alone to brew a kind of ale; and even now, I am informed, the inhabitants of Isla and Jura (two islands on the coast of Scotland) continue to brew a very potable liquor, by mixing two-thirds of the tops of heath with one of malt.—Lightfoot's Fl. Scot.



505. HOPS. Humulus Lupulus.—Independently of the great use of hops in making beer, and for medicinal uses, where the plant grows wild, it affords the neighbours a dainty in the spring months. The young shoots, called hop-tops, when boiled, are equal in flavour to asparagus, and are eagerly sought after for that purpose.



506. LADIES-SMOCK. Cardamine pratensis.—This is good as a salad herb.



507. LAVER. Fucus esculentus.—This is collected by sailors and people along the sea-coasts; is eaten both raw and boiled, and esteemed and excellent antiscorbutic. The leaves of this Fucus are very sweet, and, when washed and hanged up to dry, will exude a substance like that of sugar.



508. MAPLE. Acer Pseudo-platanus.—By tapping this tree it yields a liquor not unlike that of the birch-tree, from which the Americans make a sugar, and the Highlanders sometimes an agreeable and wholesome wine. —Lightfoot's Fl. Scot.



509. MARSH MARIGOLD. Caltha palustris.—The flower-buds, before opening, are picked, and are considered a good substitute for capers.



510. MEADOW-SWEET. Spiraea Filipendula.—The roots of this, in Sweden, are ground and made into bread.



511. MILK-THISTLE. Carduus marianus.—The young leaves in the spring, cut close to the root with part of the stalks on, are said to be good boiled.



512. MOREL. Phallus esculentus.—The morel grows in wet banks and moist pastures. It is used by the French cooks, the same as the truffle, for gravies, but has not so good a flavour: it is in perfection in May and June.



513. MUSHROOM, VIOLET. Agaricus violaceus.—This mushroom requires more broiling than all the rest; but when well done and seasoned, it is very good. It is found in dry woods, old pastures, &c. where it grows to a large size.



514. MUSHROOM, BROWN. Agaricus cinnamomeus.—The whole of this plant has a nice smell, and when stewed or broiled has a pleasant flavour. It is to be found as the one above, and is fit for use in October.



515. ORPINE. Sedum telephium.—The leaves are eaten in salads, and are considered equal to purslane.



516. OX-TONGUE, COMMON. Picris Echioides.—The leaves are said to be good boiled.



517. PEAS, EARTH-NUT. Orobus tuberosus.—The roots of this, when boiled, are said to be nutritious. The Scotch Highlander chews the root as a substitute for tobacco.



518. PILEWORT. Ranunculus Ficaria.—The young leaves in spring are boiled by the common people in Sweden, and eaten as greens. The roots are sometimes washed bare by the rains, so that the tubercles appear above ground; and in this state have induced the ignorant in superstitious times to fancy that it has rained wheat, which these tubercles sometimes resemble.



519. SALEP. Orchis Morio.—The powder of these roots is used for a beverage of that name. This is imported chiefly from Turkey. It grows in this country, although it is never noticed: the roots are smaller than those imported, but will answer the purpose equally well.



520. SALTWORT. Salicornia europaea.—This is gathered on the banks of the Thames and Medway, and brought to London, where it is sold as samphire. It makes a very good pickle, but by no means equal to the true kind.



521. SAMPHIRE. Crithmum maritimum.—This has long been in much esteem as a pickle: it grows on the high cliffs on the Kentish coast, where people make a trade of collecting it by being let down from the upper part in baskets. A profession of great danger.



522. SCURVY-GRASS. Cochlearia officinalis.—The leaves are hot and pungent, but are considered very good, and frequently eaten between bread and butter.



523. SAUCE ALONE. Erysimum Alliaria.—This is very good boiled with salt-meat in the spring, when other vegetables are scarce. It is valuable to the poor people; and is, in general, a common plant under hedges.



524. SEA BINDWEED. Convolvulus Soldanella.—This plant is to be found plentifully on our maritime coasts, where the inhabitants plucks the tender stalks, and pickle them. It is considered to have a cathartic quality.



525. SEA-PEAS. Pisum maritimum.—These peas have a bitterish disagreeable taste, and are therefore rejected when more pleasant food is to be got. In the year 1555 there was a great famine in England, when the seeds of this plant were used as food, and by which thousands of families were preserved.



526. SEA-WORMWOOD. Artemisia maritima.—Those who travel the country in searching after and gathering plants, if they chance to meet with sour or ill-tasted ale, may amend it by putting an infusion of sea-wormwood into it, whereby it will be more agreeable to the palate, and less hurtful to the stomach.—Threlkeld. Syn. Pl. Hibern.

This is an ingredient in the common purl, the usual morning beverage of our hardy labouring men in London.



527. SEA-ORACH, GRASS-LEAVED. Atriplex littoralis.—This plant is eaten in the same manner as the Chenopodium.



528. SEA-BEET. Beta maritima.—This is a common plant on some of our sea-coasts. The leaves are very good boiled, as are also the roots.



529. SILVER-WEED. Potentilla anserina.—The roots of this plant taste like parsneps, and are frequently eaten in Scotland either roasted or boiled.

In the islands of Tiras and Col they are much esteemed, as answering in some measure the purposes of bread, they having been known to support the inhabitants for months together during a scarcity of other provisions. They put a yoke on their ploughs, and often tear up their pasture-grounds with a view to get the roots for their use; and as they abound most in barren and impoverished soils, and in seasons when other crops fail, they afford a most seasonable relief to the inhabitants in times of the greatest scarcity. A singular instance this of the bounty of Providence to these islands.—Lightfoot's Fl. Scot.



530. SOLOMON'S-SEAL. Convallaria Polygonatum.—The roots are made into bread, and the young shoots are eaten boiled.



531. SPATLING-POPPY. Cucubalus Behen.—Our kitchen-gardens scarcely afford a better-flavoured vegetable than the young tender shoots of this when boiled. They ought to be gathered when they are not above two inches long. If the plant was in cultivation, no doubt but what it would be improved, and would well reward the gardener's trouble: it sends forth a vast quantity of sprouts, which might be nipped off when of a proper size; and there would be a succession of fresh ones for at least two months.

It being a perennial too, the roots might be transplanted into beds like those of asparagus.—Bryant's Fl. Diaetetica, p. 64.



532. SPEEDWELL. Veronica spicata.—This is used by our common people as a substitute for tea, and is said to possess a somewhat astringent taste, like green tea.



533. SPOTTED HAWKWEED. Hypochaeris maculata.—The leaves are eaten as salad, and are also boiled.



534. STINGING-NETTLE. Urtica dioica.—The young shoots in the spring are eaten boiled with fat meat, and are esteemed both wholesome and nutritive.



535. SHRUBBY STRAWBERRY. Rubus arcticus.—The fruit of this plant is very similar in appearance to a strawberry: its odour is of the most grateful kind; and its flavour has that delicate mixture of acid and sweet, which is not to be equalled by our best varieties of that fruit.



536. SWEET CICELY. Scandix odorata.—The leaves used to be employed in the kitchen as those of cervil. The green seeds ground small, and used with lettuce or other cold salads, give them an agreeable taste. It also grows in abundance in some parts of Italy, where it is considered as a very useful vegetable.



537. WATER-CRESS. Sisymbrium Nasturtium.—A well known herb in common use, but is not in cultivation, although it is one of our best salads.



538. WILLOW-HERB. Epilobium angustifolium.—The young shoots of these are eaten as asparagus.



* * * * *



SECTION XI.—PLANTS USEFUL IN DYEING.



There is no department of the oeconomy of vegetables in which we are more at a loss than in the knowledge of their colouring principles; and as this subject presents to the student an opportunity of making many interesting and useful experiments, I trust I shall stand excused, if I enter more fully into the nature of it than I have found it necessary to do in some of the former sections.

The following list of plants, which is given as containing colours of different kinds, are the same as have been so considered for many years past: for, latterly, little has been added to our stock of knowledge on this head. It may however be proper to observe, that a great number of vegetables still contain this principle in a superior degree, and only want the proper attention paid to the abstracting it.

Most of our dyeing drugs are from abroad; and even the culture of madder, which was once so much grown by our farmers, is now lost to us, to the great advantage of the Dutch, who supply our markets. But there is no reason why the agriculturist, or the artisan, should be so much beholden to a neighbouring nation, as to pay them enormous prices for articles which can be so readily raised at home; and, according to the general report of the consumers, managed in a way far superior to what it generally is when imported.

Let the botanical student therefore pay attention to this particular; for it is a wide field, in which great advantages may be reaped, either in this country or in any other part of the world where he may hereafter become an inhabitant.

The art of dyeing, generally considered, is kept so great a secret, that few persons have had the opportunity of making experiments. The extracting colours from their primitive basis is a chemical operation, and cannot be expected in this place; but as some persons may be inclined to ascertain these properties of vegetables, I shall go just so far into the subject as to give an idea of the modes generally used; and to state the principles on which the colouring property is fixed when applied to the purposes of dyeing cloth.

In the article Madder, page 32, I mentioned having made an extract similar to the Adrianople red. For which purpose, a sufficient quanitity of the roots should be taken fresh out of the ground, washed clean from the dirt, bruised in a mortar, and then boiled in rain-water till the whole becomes tinged of a red colour, then put into a cloth and all the colouring matter pressed out. This should again be put into hot water in a clean glazed earthen-pan, to which should be added a small quantity of water in which alum had been dissolved, and the whole stirred up together; then immediately add a lump of soda or pot-ash, stirring the whole up, when an effervescence will take place, the allum that had united with the juice of the madder will be found to become neutralized by the pot-ash, and the result will be a precipitate of the red fecula. This may be washed over in different waters, and either put by for use in a liquid state, or filtered and dried in powder or cakes. Most vegetable colours will not, however, admit of being extracted by water, and it is necessary to use an acid for that purpose: vinegar is the most common. But in making the extract from roots with acids, great care should be taken that they are sufficiently cleared from mould, sand, &c.; for, if the same should contain either iron, or any metallic substance, its union with the acid will cause a blackness, and of course spoil the tint. In a similar mode are all the different colouring principles extracted, either from leaves, flowers, fruits, or woods. The preparation of woad is a curious process on similar principles; which see in page 31.

Weld, or dyers weed, is generally used after it is dried. The whole plant is ground in a mill, and the extract made by boiling it. It is then managed with alum and acids agreeably to the foregoing rules, which are necessary for throwing out the colour.



Instructions how Substances may be tried, whether they are serviceable in Dyeing, from Hopson's Translation of Weigleb's Chemistry.



"In order to discover if any vegetable contains a colouring principle fit for dyeing, it should be bruised and boiled in water, and a bit of cotton, linen, or woollen stuff, which has previously been well cleaned, boiled in this decoction for a certain time, and rinsed out and dried. If the stuff becomes coloured, it is a sign that the colour may be easily extracted; but if little or no colour be perceived, we are not immediately to conclude that the body submitted to the trial has no colour at all, but must first try how it will turn out with the addition of saline substances. It ought, therefore, to be boiled with pot-ash, common salt, sal ammoniac, tartar, vinegar, alum, or vitriol, and then tried upon the stuff: if it then exhibit no colour, it may safely be pronounced to be unfit for dyeing with. But if it yields a dye or colour, the nature of this dye must then be more closely examined, which may be done in the following manner:—

Let a saturated decoction of the colouring substance be well clarified, distributed into different glass vessels, and its natural colour observed. Then to one portion of it let there be added a solution of common salt; to the second, some sal ammoniac; and to the third, alum; to the fourth, pot-ash; to the fifth, vitriolic or marine acid; and to the sixth, some green vitriol: and the mixtures be suffered to stand undisturbed for the space of twenty-four hours. Now in each of these mixtures the change of colour is to be observed, as likewise whether it yields a precipitate or not.

If the precipitate by the pure acid dissolve in an alkaline lixivium entirely, and with a colour, they may be considered as resino- mucilaginous particles, in which the tingeing property of the body must be looked for, which, in its natural state, subsists in an alkalino-saponaceous compound. But if the precipitate be only partly dissolved in this manner, the dissolved part will then be of the nature of a resinous mucilage, which in the operation has left the more earthy parts behind. But if nothing be precipitated by the acids, and the colour of the decoction is rendered brighter, it is a mark of an acido-mucilaginous compound, which cannot be separated by acids. In this there are mostly commonly more earthy parts, which are soon made to appear by the addition of an alkali.

When, in the instances in which green vitriol has been added, a black precipitate is produced, it indicates an astringent earthy compound, in which there are few mucilaginous particles. The more the colour verges to black, the more of this acid and mucilaginous substance will be found in it.

The mixture of alum with a tingeing decoction shows by the coloured precipitate that ensues from it, on the one hand, the colour it yields, and on the other hand, by the precipitate dissolving either partly or entirely in a strong alkaline lixivium, whether or not some of the earth of alum has been precipitated together with the colouring particles. Such substances as these must not, in general, be boiled with alum, although this latter ingredient may be very properly used in the preparation of the stuff.

When a tingeing decoction is precipitated by an alkaline lixivium, and the precipitate is not redissolved by any acid, for the most part neither one nor the other of these saline substances ought to be used, but the neutral salts will be greatly preferable. In all these observations that are made with respect to the precipitation effected by means of different saline substances, attention must be paid at the same time to the change of colour which ensues, in order to discover whether the colour brightens, or entirely changes.

When the colour of a decoction is darkened by the above-mentioned additions without becoming turbid, it shows that the colouring matter is more concentrated and inspissated. When the colour is brightened, a greater degree of solution and attenuation has taken place in the colouring matter in consequence of the addition. If the colour becomes clearer, and after a little time some of the tingeing substance is separated, it shows that part of the colour is developed, but that another part has been set loose from its combination by the saline substance.

But if the colouring matter is separated in great abundance by the saline addition, (the colour being brightened at the same time,) it may be considered as a sign that the colouring substance is entirely separated from the decoction, and that only an inconsiderable part, of a gummy nature, remains behind united with the additaments, which is in a very diluted state.—This is an effect of the solution of tin, as also sometimes of the pure acids.

If, indeed, a portion of the colouring substance be separated by a saline addition, but the rest of the colouring decoction becomes not-withstanding darker, it shows that the rest of the colouring particles have been more concentrated, and hence have acquired a greater power of tingeing. With regard to the proportion of the addition, the following circumstances may serve by way of guide:

When the colour of a decoction is darkened by the addition, without any precipitate being produced, no detriment can easily arise from using a redundancy of it, because the colour will not be further darkened by it. But if the colour be required to be brighter, the trial must first be made, which is the proportion by which the colour is darkened the most, and then less of it must be employed.

When the colour of a decoction is brightened by an addition without a precipitation ensuing, this addition can never be used in a larger quantity without hurting the colouring particles; because the colouring particles would be made too light, and almost entirely destroyed.—Such is the consequence of too large an addition of the solution of tin or of a pure acid.

When the addition produces a brighter colour, and part only of the colouring substance is separated without a further addition occasioning a fresh separation, somewhat more of it than what is wanted may be added to produce the requisite shading; because experience shows that, by this means, a greater quantity of tingeing particles is united with the woolly fibres of the cloth, and is capable of being, as it were, concentrated in them: for which purpose, however, these barks must be boiled down. This effect is chiefly observed with sal ammoniac and wine vinegar.

When by an addition which causes a separation of the colouring substance the colour becomes brighter in proportion the more there is used of it, it must be employed in a moderate quantity only; because otherwise, more and more of the colouring substance will be separated, and its tingeing power diminished. But when a colour is rendered dark at first by an addition, and afterwards, upon more of the same substance being added, becomes brighter, and this in proportion to the quantity that is added, it will be found that the darkening power has its determined limits; and that, for producing the requisite degree of darkness, neither too much nor too little must be taken.

—-

To the before-mentioned principles also, the different proofs bear a reference, by which the fixity and durability of the colour with which a stuff has been dyed may be tried. Of these, some may be called natural, other artificial. The natural proof consists in exposing the dyed stuff to the air, sun, and rain. If the colour is not changed by this exposure in twelve or fourteen days, it may be considered as genuine; but if it is, the contrary is allowed. This proof, however, is not adapted to every colour; because some of them resist it, and yet will fade in consequence of the application of certain acids; others, on the contrary, that can not resist the natural proof remain unchanged by the latter. Colours, therefore, may be arranged in three classes; and to each of these a particular kind of artificial proof allotted. The first class is tried with alum, the second with soap, and the third with tartar.

For the proof with alum: Half an ounce of this is dissolved in one pound of boiling water in an earthenware vessel; into this is put, for instance, a drachm of yarn or worsted, or a piece of cloth of about two fingers breadth; this is suffered to boil for the space of five minutes, and is then washed in clean water. In this manner are tried crimson, scarlet, flesh-colour, violet, ponceau, peach-blossom colour, different shades of blue, and other colours bordring upon these.

For the proof with soap: Two drachms of this substance are boiled in a pint of water, and the small piece of dyed stuff that is to be tried is put into it, and likewise suffered to boil for the space of five minutes. With this all sorts of yellow, green, madder-red, cinnamon, and similar colours, are tried.

In the same manner is made the proof with tartar; only this should be previously pounded very small, in order that it may be more easily dissolved. With this all colours bordering upon the fawn are tried.

From the above we discover that the art of applying and fixing colours in dyeing depends on the chemical affinity between the cloth and the dyeing principle: and accordingly as this is more or less strong, so is the facility with which the substance is coloured, and on this the deepness of the dye depends: for frequently one kind of cloth will be found to receive no colour at all, whilst another will receive from the same composition a deep tinge. Cotton, for instance, receives scarcely any tinge from the same bath that will dye woollen a deep scarlet. Wool is that which appears to have the strongest affinity to colouring matter; next to it is silk; then linen; and cotton the weakest, and is therefore the most difficult of all to dye perfectly. Thus, if a piece of linen cloth be dipped into a solution of madder, it will come out just tinged with the colour; but if a piece of the same be previously dipped into a solution of alum or copperas, and dried previously to being dipped in the madder, the alum will become so far impregnated with the colouring principle, that the cloth will receive a perfect dye, and be so fixed that it cannot be separated by any common means. Thus it will be observed, that the art of dyeing permanent colours depends on this intermediate principle, which is termed a mordant. These mordants are very numerous; and on a knowledge of them appears to rest the principal secret of dyeing. The following mode is, however, a very convenient one for makig experiments on fixing the colouring principles of any vegetable extract: To have several pieces of cloth, woollen, cotton, silk, and linen, dipped in the different mordants, and by keeping a small vessel filled with the colouring solution on a fire in a state a little below boiling, by cutting small pieces of each, and immersing them in the colour, and examining and comparing with each other. Experiments of this kind are well worth the attention of persons; for, when we refer to this department, we shall find very few plants which are either now, or ever have been, cultivated for this purpose, although it is well known that so many contain this principle. I have inserted the following, as being known to contain the different colours mentioned; but there are many other plants equally productive of this principle that remain quite unnoticed at present.



539. ACANTHUS mollis. BEAR'S-BREECH.—This gives a fine yellow, which was in use among the ancients.



540. ACTAEA spicata. BANEBERRY.—The juice of the berries affords a deep black, and is fixed with alum.



541. ANCHUSA officinalis. YELLOW ANCHUSA, or BLUE-FLOWERED BUGLOSS.—The juice of the corolla gives out to acids a beautiful green.



542. ANTHEMIS tinctoria.—The flowers afford a shining yellow.



543. ANTHYLLIS vulneraria. KIDNEY-VETCH.—The whole plant gives out a yellow, which is in use for colouring the garments of the country- people.—Linn.



544. ARBUTUS uva-ursi. BEAR'S-BERRY.—The leaves boiled in an acid will dye a brown.



545. ASPERULA tinctoria. WOODROOF.—The roots give a red similar to madder.



546. ANEMONE Pulsatilla. PASQUE-FLOWER.—The corolla, a green tincture.



547. ARUNDO Phragmites. COMMON REED-GRASS.—The pamicle, a green.



548. BERBERIS vulgaris. BARBERRIES.—The inner bark, a yellow.



549. BROMUS secalinus. BROME-GRASS.—The panicle, a green.



550. BIDENS tripartita. HEMP AGRIMONY..—The herb, a good yellow.



551. BETULA alba. BIRCH.—The leaves, a yellow.



552. BETULA nana. DWARF-BIRCH.—The leaves, a yellow.



553. BETULA Alnus. ALDER.—The bark affords a brown colour; which with the addition of copperas becomes black.



554. CALENDULA officinalis. COMMON MARIGOLD.—The radius of the corolla, if bruised, affords a fine orange. The corolla dried and reduced to powder will also afford a yellow pigment.



555. CALTHA palustris. MARSH-MARIGOLD.—The juice of the corolla, with alum, gives a yellow.



556. CAMPANULA rotundifolia. ROUND-LEAVED BELL-FLOWER.—A blue pigment is made from the corolla; with the addition of alum it produces a green colour.



557. CARPINUS Betulus. HORNBEAM.—The bark, a yellow.



558. CHAEROPHYLLUM sylvestre. COW-PARSLEY.—The umbels produce a yellow colour, and the juice of the other parts of the plant a beautiful green.



559. CARTHAMUS tinctorius. SAFFLOWER.—The radius of the corolla, prepared with an acid, affords a fine rose-coloured tint.



560. CENTAUREA Cyanus. BLUE-BOTTLE.—The juice of the corolla gives out a fine blue colour.



561. COMARUM palustre. MARSH-CINQUEFOIL.—The dried root forms a red pigment. It is also used to dye woollens of a red colour.



562. CUSCUTA europaea. DODDER.—The herb gives out a lightish red.



563. CRATAEGUS Oxycantha. HAWTHORN.—The bark of this plant, with copperas, is used by the Highlanders to dye black.



564. DATISCA cannabina. BASTARD-HEMP.—This produces a yellow; but is not easily fixed, therefore it presently fades to a light tinge.



565. DELPHINIUM Consolida. BRANCHING LARKSPUR.—The petals bruised yield a fine blue pigment, and with alum make a permanent blue ink.



566. FRAXINUS excelsior. MANNA.—The bark immersed in water gives a blue colour.



567. GALIUM boreale. CROSS-LEAVED BEDSTRAW.—The roots yield a beautiful red, if treated as madder.



568. GALIUM verum. YELLOW BEDSTRAW.—The flowers treated with alum produce a fine yellow on woollen. The roots, a good red.



569. GENISTA tinctoria.—The flowers are in use among the country-people for dyeing cloth yellow.



570. GERANIUM sylvaticum. MOUNTAIN CRANESBILL.—The Icelanders use the flowers of this plant to dye a violet colour.



571. HIERACIUM umbellatum. HAWKWEED.—The whole herb bruised and boiled in water gives out a yellow dye.



572. HUMULUS Lupulus. HOP.—The strobiles are used for dyeing; but although they yield a yellow colour, the principal use is as a mordant.



573. HYPERICUM perforatum. PERFORATED ST. JOHN'S WORT.—The flowers dye a fine yellow.



574. IRIS germanica. GERMAN IRIS.—The juice of the corolla treated with alum makes a good permanent green ink.



575. ISATIS tinctoria. WOAD.—The leaves steeped in water till the parts are decomposed, produces a fine blue fecula, which is made into cakes, and sold to the woollen-dyers. For its culture, see p. 32.



576. LICHEN Roccella. ORCHIL.—The fine purple called orchil is extracted from this moss.



577. LITHOSPERMUM officinale. GROMWELL.—The roots afford a fine red, which is used by the young girls in Sweden to colour their faces.



578. LYCOPODIUM complanatum. CLUB-MOSS.—The juice of this plant extracted by an acid forms a most beautiful yellow.



579. LYCOPUS europaeus. WATER-HOREHOUND.—The juice of this gives out a black colour, and is sometimes used by the common people for dyeing woollen cloth. The gypsies are said to use the juice of this plant to colour their faces with.



580. LYSIMACHIA vulgaris. LOOSESTRIFE.—The juice of the whole herb is used to dye woollen yellow.



581. MYRICA Gale. SWEET GALE.—The whole shrub tinges woollen of a yellow colour.



582. NYMPHAEA alba. WHITE WATER-LILY.—The Highlanders make a dye with it of a dark chesnut colour.—Light. Fl. Sc.



583. ORIGANUM vulgare. WILD MARJORAM.—The tops and flowers contain a purple colour, but it is not to be fixed.



584. PHYTOLACCA decandra. VIRGINIAN POKEWEED.—The leaves and berries produce a beautiful rose-colour, but it is very fugacious.



585. PRUNUS domestica. PLUM.—The bark is used by the country people to dye cloth yellow.



586. PYRUS Malus. APPLE,-The bark of this plant, also, produces a yellow colour.



587. QUERCUS Robur. OAK.—The juice of the oak mixed with vitriol forms a black ink; the galls ar employed for the same purpose.



588. RESEDA Luteola. DYER'S WEED, or WELD.—The most usual plant from which the yellow dye is extracted. For its culture, see p. 32.



589. RHAMNUS Frangula. BUCKTHORN.—The bark produces a slight yellow, and the unripe berries impart to wool a green colour.



590. RHAMNUS catharticus. PURGING BUCKTHORN.—The bark yields a most beautiful yellow colour; and the ripe berries in the autumn produce a brilliant scarlet.



591. RHUS Cotinus. VENUS'S SUMACH.—The bark of the stalks produces a yellow colour; the bark of the roots produces a red.



592. RHUS coriaria. ELM-LEAVED SUMACH.—This plant is possessed of the same qualities as the one above.



593. RUBIA tinctorum.—The root produces a red colour. For its culture, see p. 32.



594. RUMEX maritima. DOCK.—The whole herb gives out a yellow colour.



595. SALIX pentandra. WILLOW.—The leaves produce a yellow colour.



596. SCABIOSA succisa. DEVIL'S BIT SCABIUS.—The dried leaves produce a yellow colour.



597. SERRATULA tinctoria. SAW-WORT.—The whole herb produces a yellow tincture.



598. SENECIO Jacobaea. RAGWORT.—The roots, stalks, and leaves, before the flowering season, give out a green colour which can be fixed on wool.



599. STACHYS sylvatica. HEDGE-HOREHOUND.—The whole herb is said to dye a yellow colour.



600. THALICTRUM flavum. YELLOW MEADOW-RUE.—The roots and leaves both give out a fine yellow colour.



601. THAPSIA villosa. DEADLY CARROT.—The umbels are employed by the spanish peasants to dye yellow.



602. TORMENTILLA erecta. ERECT TORMENTIL.—This root is red, and might probably be usefully employed.



603. TRIFOLIUM pratense. MEADOW-CLOVER.—The inhabitants of Scania employ the heads to dye their woollen cloth green.



604. URTICA dioica. NETTLE.—The roots of bettles are used to dye eggs of a yellow colour against the feast of Easter by the religious of the Greek church, as are also madder and logwood for the same purpose.



605. XANTHIUM strumarium. LESSER BURBOCK.—The whole herb with the fruit dyes a most beautiful yellow.



* * * * *



SECTION XII.—-PLANTS USED IN RURAL OECONOMY.



The following few plants are such as are used for domestic purposes which do not fall under any of the foregoing heads, and I therefore have placed them together here.



606. CONFERVA.—This green thready substance has the power of rendering foetid water sweet; for which purpose, when water is scarce, it is usually put into water-tubs and reservoirs.



607. CORYLUS Avellana. HAZEL NUT.—The young shoots of hazel put into casks with scalding water, render them sweet if they are musty, or contain any bad flavour.



608. CROCUS vernus. SPRING CROCUS.—Is well kown as a spring flower, producing one of the most cheerful ornaments to the flower-garden early in the spring. It affords a great variety in point of beauty and colour, and is an article of considerable trade among the Dutch gardeners, who cultivate a great number of varieties, which every year are imported into this and other countries.



609. EQUISETUM hyemale. DUTCH RUSH.—Of this article great quantities are brought from Holland for the purpose of polishing mahogany. The rough parts of the plant are discovered to be particles of flint.



610. ERIOPHORUM polystachion. COTTON GRASS.—The down of the seeds has been used, instead of feathers, for beds and cushions; and the foliage in the north of Scotland is considered useful as fodder.



611. GALIUM verum. YELLOW LADIES' BEDSTRAW.—The foliage affords the dairy-maid a fine rennet for making cheese.



* * * * *



SECTION XIII.—POISONOUS PLANTS GROWING IN GREAT BRITAIN.



"On the day that thou eatest thereof thou shalt surely die."



I have found it necessary to be particular in my description of the articles in this section, as I find that, although the knowledge of Botany has in some measure increased, yet, in general, we are not better acquainted with the Poisonous Vegetables than we were thirty years ago. Many and frequent are the accidents which occur in consequence of mistakes being made with those plants; but it in general happens that, from feelings easily appreciated, persons do not like to detail such misfortunes; which not only hides the mischief, but prevents, in a great measure, the antidotes becoming so well known as for the good of society we could wish they were. This I experienced in my researches after several facts which I wished to ascertain regarding this subject. However, whilst we have in common use such plants as Foxglove, Hemlock, and Henbane, and which are now so generally sold in our herb-shops, people who sell them ought to be particularly careful not to let such fall into the hands of ignorant persons, and thereby be administered either in mistake or in improper quantities. Our druggists and apothecaries are careful in not selling to strangers the more common preparations of Mercury, or Arsenic, drugs which in themselves carry fear and dismay in their very names; yet we can get any poisonous vegetables either in the common market, or of herb-dealers, which are more likely to be abused in their application than other poisons which are of not more dangerous tendencies.

The effects of Vegetable Poisons on the human frame vary according to circumstances. The most usual are: that of disturbing the nervous function, producing vertigo, faintness, delirium, madness, stupor, or apoplexy, with a consequent loss of understanding, of speech, and of all the senses; and, frequently, this dreadful scene ends in death in a short period.

It is, however, fortunate that these dangerous plants, which either grow wild, or are cultivated in this country, are few in number; and it is not less so, that the most virulent often carry with them their own antidote, as many of them, from their disagreeable taste, produce nausea and sickness, by which their mischief is frequently removed; and when this is not the case, it points out that the best and most effectual one is the application of emetics: and it may be almost considered a divine dispensation, that a plant, very common in all watery places, should be ready at hand, which has from experience proved one of the most active drugs of this nature, and this is the Ranunculus Flammula, Water- Spearwort. The juice of this plant, in cases of such emergency, may be given in the quantity of a table-spoonful, and repeated every three minutes until it operates, which it usually will do before the third is taken into the stomach.

After the vomiting is over, the effects often remain, by part of the deleterious qualities being absorbed by the stomach; and as it often happens, in such cases, that medical assistance may not be at hand, I shall, under the head of each class, give their proper antidote, which should be in all cases applied as soon as possible, even before medical assistance is procured. And it should not be forgotten that, in dreadful cases where the medicine cannot be forced down through the usual channel, recourse should be had to the use of clysters.

Under each of the following heads I shall describe such cases as have come under my notice; as they may be useful for comparison: and shall put under each of the more dangerous the Plantae affines, describing as accurately as possible the differences.



* * * * *



BITTER NAUSEOUS POISONS.



These are much altered by vegetable acids in general, and especially by oxymuriatic acid; but they still retain much of their poisonous quality, which appears to be rendered more active by alkalies. The tanning decoctions of nut-galls, acacia, and other strong astringents, Venice treacle, wine, spiritous liquors, and spices, are useful.



623. CHELIDONIUM majus. CELANDINE.—The yellow juice of this plant is extremely acrid and narcotic. It is not at all like any plant used for culinary purposes, and therefore there is not any great danger likely to arise from its being confounded with any useful vegetable.



624. CICUTA virosa. COWBANE.—Two boys and six girls, who found some roots of this plant in a water-meadow, ate of them. The two boys were soon seized with pain of the pericardia, loss of speech, abolition of all the senses, and terrible convulsions. The mouth closely shut, so that it could not be opened by any means. Blood was forced from the ears, and the eyes were horribly distorted.

Both the boys died in half an hour from the first accession of the symptoms.

The six girls, who had taken a smaller quantity of the roots than the boys, were likewise seized with epileptic symptoms; but in the interval of the paroxysms, some Venice-treacle dissolved in vinegar was given to them; in consequence of which they vomited, and recovered: but one of them had a very narrow escape for her life. She lay nine hours with her hands and feet outstretched, and cold: all this time she had a cadaverous countenance, and her respiration could scarcely be perceived. When she recovered, she complained a long time of a pain in her stomach, and was unable to eat any food, her tongue being much wounded by her teeth in the convulsive fits.

Plantae affines.

Celery is smaller than this plant.

Parsley is also smaller in all its parts.

Alexanders differs from it, as a plant not of so high growth.

Angelica may be mistaken for this, but has a more agreeable scent.

All the water parsneps may be confounded with it: but these are known by the smallness of the umbels; and they are generally in bloom, so that this circumstance is a good criterion.

Care should at all times be taken, not to make use of any umbelliferous plants growing in water, as many of them are, if not altogether poisonous, very unwholesome.



625. COLCHICUM autumnale. MEADOW-SAFFRON.—Baron Stoerch asserts, that on cutting the fresh root into slices, the acrid particles emitted from it irritated the nostrils, fauces, and breast; and that the ends of the fingers with which it had been held became for a time benumbed; that even a single grain in a crumb of bread taken internally produced a burning heat and pain in the stomach and bowels, urgent strangury, tenesmus, colic pais, cephalalgia, hiccup, &c. From this relation, it will not appear surprising that we find several instances recorded, in which the Colchicumproved a fatal poison both to man, and brute animals. Two boys, after eating this plant, which they found growing in a meadow, died in great agony. Violent symptoms have been produced by taking the flowers. The seeds, likewise, have been known to produce similar effects.



626. OENANTHE crocata. HEMLOCK. WATER DROPWORT.—Eleven French prisoners had the liberty of walking in and about the town of Pembroke; three of them being in the fields a little before noon, found and dug up a large quantity of this plant with its roots, which they took to be wild celery, to eat with their bread and butter for dinner. After washing it a while in the fields they all three ate, or rather tasted of the roots.

As they were entering the town, without any previous notice of sickness at the stomach or disorder in the head, one of them was seized with convulsions. The other two ran home, and sent a surgeon to him. The surgeon first endeavoured to bleed, and then to vomit him; but those endeavours were fruitless, and the soldier died in a very short time.

Ignorant yet of the cause of their comrade's death, and of their own danger, they gave of these roots to the other eight prisoners, who all ate some of them with their dinner: the quantity could not be ascertained. A few minutes after, the remaining two who gathered the plant were seized in the same manner as the first; of which one died: the other was bled, and a vomit forced down, on account of his jaws being as it were locked together. This operated, and he recovered; but he was for some time affected with a giddiness in his head; and it is remarkable, that he was neither sick nor in the least disordered in his stomach. The others being bled and vomited immediately, were secured from the approach of any bad symptoms. Upon examination of the plant which the French prisoners mistook for wild celery, Mr. Howell discovered it to be this plant, which grows very plentifully in the neighbourhood of Haverfordwest.

Although the above account, which Mr. Wilmer has so minutely described, seems well attested, and corroborated by the above gentleman, yet I was informed by the late Mr. Adams, comptroller of the Customs at Pembroke, that the Oenanthe does not, that he could find, grow in that part of the country; but that what the above unfortunate French officers did actually eat was the wild Celery, which grows plentifully in all the wet places near that town. I take the liberty of mentioning this circumstance; as it will serve to keep in mind the fact, that celery, when found wild, and growing in wet places, shold be used cautiously, it being in such situations of a pernicious tendency. For such whose curiosity may lead them to become acquainted with the Oenanthe crocata, it grows in plenty near the Red House in Battersea fields on the Thames' bank. The water-courses on the marsh at Northfleet have great quantities of the Apium graveolens growing in them.

Plantae affines.

Cultivated celery differs from it when young, first in the shape and size of its roots. The Oenanthe is perennial, and has a large root, which on being cut is observed to be full of juice, which exudes in form of globules. The celery, on the contrary, has roots in general much smaller, particularly when in a wild state.

The leaves of celery have somewhat the same flavour, but are smaller; the nerves on the lobes of the leaves are also very prominent, and somewhat more pointed.

When the two plants are in bloom, a more conspicuous difference is apparent in the involucrum and seeds, the character of which should be consulted.

It may be mistaken for Parsley; but it is both much larger in foliage and higher in growth; it is also different from it in the shape of the roots.

These are the two plants most likely to be confounded with it. But the student should also consult the difference existing between this plant and the following, which, although somewhat alike in appearance, may be confounded.

Angelica.

Chervil.

Alexanders.

Hemlock.

Skirret.

Cow Parsley.

Lovage.

Wild Parsnep.

Fool's Parsley.

Hamburgh Parsley.



627. PRUNUS Lauro-cerasus. THE COMON LAUREL.—The leaves of the laurel have a bitter taste, with a flavour resembling that of the kernels of the peach or apricot; they communicate an agreeable flavour to aqueous and spirituous fluids, either by infusion or distillation. The distilled water applied to the organs of smelling strongly impresses the mind with the same ideas as arise from the taste of peach blossoms or apricot kernels: it is so extremely deleterious in its nature, and sometimes so sudden in its operation, as to occasion instantaneous death; but it more frequently happens that epileptic symptoms are first produced. This poison was discovered by accident in Ireland in the year 1728: before which, it was no uncommon practice there, to add a certain quantity of laurel water to brandy, or other spirituous liquors, to render them agreeable to the palate. At that time three women drank some laurel-water; and one of them a short time afterwards became violently disordered, lost her speech, and died in about an hour.

A gentleman at Guildford, some few years back, also, by making an experiment as he intended on himself, was poisoned by a small dose: he did not survive the taking it more than two hours.

In consequence of the above poisonous principle existing in the laurel, it has been recommended to persons to be cautious hwo they make use of the leaves of that shrub, which is a usual practice with cooks for giving flavour to custards, blanch-mange, and other made-dishes, lest the narcotic principle should be also conveyed, to the detriment of the health of persons who eat of them.

And the same may be said of the kernels of all stone-fruits; for the flavours given to noyau, ratafia, and other liquors which are highly prized by epicures, are all of them derived from the same principle as laurel-water, and which, on chemical investigation, is found to be prussic acid. This exists in considerable quantities in the bitter almond, and which when separated proves to be the most active poison known, to the human as well as all other animal existence. This principle, and its mode of extraction, should not be made more public than the necessity of scientific research requires. We cannot with propriety accuse either this tree or the laurel as being poisonous, because the ingenuity of mankind has found out a mode of extracting this active acidulous principle, and which is so very small in proportion to the wholesome properties of the fruit, as not to be suspected of any danger but for this discovery. As well might we accuse wheat of being poisonous, because it yields on distillation brandy, which has been known to kill many a strong-bodied fellow who has indulged in this favourite beverage to excess. An eminent chemist informs me, that he has made experiments with the oxalic acid, and found that when this was also concentrated, it has similar effects; insomuch that no animal can contain a grain of it if taken into the throat or stomach: and thus might we also be led to consider the elegant, and in itself harmless, wood-sorrel, as a poisonous plant.



* * * * *



ACRID POISONS.



These should be attacked by strong decoctions of oak-bark, gall-nuts, and Peruvian bark; after which soft mucilaginous matters should be used, as milk, fat broth, or emulsions.



628. ACONITUM Napelhus. BLUE MONKSHOOD.—This is a very poisonous plant; and many instances have been adduced of its dangerous effects.

It has probably obtained the name of Wolfsbane, from a tradition that wolves, in searching for particular roots which they in part subsist upon in winter, frequently make a mistake, and eat of this plant, which proves fatal to them.

A weaver in Spitalfields, having supped upon some cold meat and salad, was suddenly taken ill; and when the surgeon employed upon this occcasion visited him, he found him in the following situation:—"He was in bed, with his head supported by an assistant, his eyes and teeth were fixed, his nostrils compressed, his hands, feet, and forehead cold, no pulse to be perceived, his respiration short, interrupted, and laborious."

Soon after he had eaten of the above, he complained of a sensation of heat affecting the tongue and fauces; his teeth appeared loose; and it was very remarkable, although a looking-glass was produced, and his friends attempted to reason him out of the extravagant idea, yet he imagined that his face was swelled to twice its usual size. By degrees the heat, wich at first only seemed to affect the mouth and adjacent parts, diffused itself over his body and extremities: he had an unsteadiness and lassitue in his joints, particularly of the knees and ancles, with an irritable twitching of the tendons, which seemed to deprive him of the power of walking; and he thought that in all his limbs he perceived an evident interruption to the circulation of the blood. A giddiness was the next symptom, which was not accompanied with nausea. His eyes became watery, and he could not see distinctly; a kind of humming noise in his ears continually disturbed him, until he was reduced to the state of insensibility before described.

Plantae affines.

Although the mischief which is recited above occurred from the root having been purchased at market, I do not know of any vegetable in common use likely to be confounded with this. It might by chance be mistaken for the smaller tubers of Jerusalem artichoke.

In foliage it comes near to the other species of Aconitum, and to the perennial Larkspurs.

However, as this is a plant much grown in pleasure-grounds on account of its beautiful blue flowers, great care should be taken not to use any roots taken from such places that cannot be well ascertained.



629. ACONITUM Lycoctonum. YELLOW WOLFSBANE.—Every part of this plant is accounted poisonous. In fact, I think it is proper that all the species should be considered as such, and never be made use of, either in medicine or otherwise, without great care in their administration.



630. ACTAEA spicata. BANEBERRY.—This plant is also considered as a deadly poison; but we have no authentical accounts of its mischievous effects, although Parkinson has mentioned it in these words:—

"The inhabitants of all the mountaines and places wheresoever it groweth, as some writers say, do generally hold it to be a most dangerous and deadly poison, both to man and beast; and they used to kill the wolves herewith very speedily."

This is not a common plant, growing only in some particular situa-tions, as near Ingleborough in Yorkshire.



631. RHUS Toxicodendron. POISON-ASH.-The juice of the leaves of this plant is so very acrid as often to corrode the skin, if the leaves are gathered when the dew is on them. Great care should certainly be taken in the giving such a medicine internally, as also in its preparation, it being usually administered in a dried state.

Planta affinis.

Rhus radicans differs from this in having a more trailing habit of growth; otherwise it is scarcely different, so little so, as to baffle a distinction being made by description alone.



* * * * *



STUPEFYING POISONS.



The substances that deaden the effects of the poisons of this class are vegetable acids, which should be thrown into the stomach in large quantities. After the operation of emetics, cream of tartar is also considered of great use, as also oxymuriatic acid, infusions of nut-gall, oak bark; warm spices are considered also of use, for they may separate some part of the deleterious matter, as is shown by their effect when mixed with decoction of these plants; acerb and astringent wines are also of great use.



632. AETHUSA Cynapium. FOOL'S PARSLEY.—Fool's Parsley seems generally allowed to be a plant which possesses poisonous qualities. Baron Haller has taken a great deal of pains to collect what has been said concerning it, and quotes many authorities to show that this plant has been productive of the most violent symptoms; such as anxiety, hiccough, and a delirium even for the space of three months, stupor, vomiting, convulsions, and death.

Where much parsley is used, the mistress of the house therefore would do well to examine the herbs previous to their being made use of; but the best precaution will be, always to sow that variety called Curled parsley, which cannot be mistaken for this or any other plant. We might also observe, that the scent is strong and disagreeable in the aethusa: but this property, either in the plant or the poison, is not at all times to be trusted in cases of this nature.

Plantae affines.

Parsley. The lobes of the leaves are larger in this plant, and are not quite so deep a green. The leaves of fool's parsley are also finer cleft, and appear to end more in a short point.

Celery, being much larger, cannot easily be confounded with it.

Chervil. Fool's parsley, when young, differs from this plant but very little, being much the same in size, and the laciniae of the leaves of a similar form. Chervil, however, is much lighter in colour, and the flavour more pleasant, both to the taste and smell.

Hemlock is commonly a larger plant; and, exclusive of the generic distinctions, may be generally known by its spotted stalk.

When fool's parsley is in bloom, it is readily known by the length of the involucrum.



633. ATROPA Belladonna. DEADLY NIGHTSHADE.—Some boys and girls perceiving in a garden at Edinburgh the beautiful berries of the deadly nightshade, and unacquainted with their poisonous quality, ate several. In a short time dangerous symptoms appeared; a swelling of the abdomen took place; they became convulsed. The next morning one of them died, and another in the evening of the same day, although all possible care was taken of them.

Another case is related by Dr. Lambert, who was desired to visit two children at Newburn, in Scotland, who the preceding day had swallowed some of the berries of the deadly nightshade. He found them in a deplorable situation. The eldest (ten years of age) was delirious in bed, and affected with convulsive spasms: the younger was not in a much better condition in his mother's arms. The eyes of both the children were particularly affected. The whole circle of the cornea appeared black, the iris being so much dilated as to leave no vestige of the pupil. The tunica conjunctiva much inflamed. These appearances, accompanied with a remarkable kind of staring, exhibited a very affecting scene. The symptoms came on about two hours after they had eaten the berries: they appeared at first as if they had been intoxicated, afterwards lost the power of speaking, and continued the whole night so unruly, that it was with much difficulty they were kept in bed. Neither of these ever recovered.



634. DATURA Stramonium. THORN-APPLE.—The seeds and leaves of the thorn-apple received into the human stomach produce first a vertigo, and afterwards madness. If the quantity is large, and vomiting is not occasioned, it will undoubtedly prove fatal. Boerhaave informs us, that some boys eating some seeds of the thorn-apple which were thrown out of a garden, were seized with giddiness, horrible imaginations, terrors, and delirium. Those that did not soon vomit, died.



635. HYOSCYAMUS niger. HENBANE.—Henbane is a very dangerous poison. The seeds, leaves, and root, received into the human stomach, are all poisonous.

The root in a superior degree produces sometimes madness; and if taken in large quantity, and the stomach does not reject it by vomiting, a stupor and apopleptic symptoms, terminating in death, are the usual consequences.

A case of the bad effects of the roots of this plant, which occurred in Ireland, is mentioned by Dr. Threlkeld. In the winter season, some men working in a garden threw up some roots which were supposed to be Skirrets, and those were cooked for dinner. About two hours after they were eaten, a person who partook of them was taken with an unusual lassitude, as if being much fatigued, heat and dryness both in the mouth an the throat, a giddiness accompanied with dimness of sight, and a partial stoppage in his urine. Several others who had eaten at the same table, as also servants who had partaken, were subjected to the like influence. Medical assistance being at hand, by the use of emetics they were relieved; but it was many days before the whole of them had recovered from those dreadful symptoms.

Two children having both eaten of the berries of this plant, the one a boy (who recovered) being taken ill, vomitted, and was supposed to have thrown them off his stomach: the other, a little girl, died in convulsions the next morning. As mothers and kindred souls do not like names to be made public in these cases, I cannot help feeling some desire to suppress a publicity of a fact in which a near and dear relative was materially interested. In justice, however, to the public, I must mention that I can vouch for the fact, and trust it may not pass without notice, so far as to let the berries be supposed anything but wholesome.

Plantae affines.

The idea of Skirrets being confounded with this plant, is, I think, erroneous, if it has leaves on, as they are not pinnated, and very different from it. When the Hyoscyamus is in bloom, it has curiously-formed flowers of an uncommonly disgusting hue. The scent of this plant, on bruising it, and its general appearance, render it almost impossible that any one should mistake it. The roots, in the winter season, when destitute of leaves, may, however, be mistaken for those of Parsnep, Parsley, Skirret, and many others of similar shape, and of which it is out of our power to give a distinguishing character.



636. LACTUCA virosa. STRONG-SCENTED WILD LETTUCE.—The juice of this plant is a very powerful opiate, and care should be taken how it is made use of. I have not heard of any dangerous effects having been produced by it. The strong and disagreeable scent and bitter nauseous taste will most likely always operate as a preservative to its being used for food; and as a medicine, it is hoped its use will be confined to the judicious hand of a medical botanist.

Plantae affines.

All the kinds of garden lettuce; but it may be distinguished by its spines on the back of the leaves. It may be remarked, that the milky juice of all lettuce has similar properties to the above; but the juice is not milky till such time as the plant produces seed-stalks, and then the taste in general is too nauseous for it to be eaten.



637. SOLANUM Dulcamara. BITTERSWEET.—The berries of this plant have been sometimes eaten by children, and have produced very alarming effects. It is common in hedges, and should be at all times as much extirpated as possible.



638. SOLANUM nigrum. DEADLY NIGHTSHADE.—Webfer has given us an account of some children that were killed in consequence of having eaten the berries of this plant for black currants. And others have spoken of the direful effects of the whole plant so much, that, from the incontestable proofs of its deleterious qualities, persons cannot be too nice in selecting their pot-herbs, particularly those who make a practice of gathering from dunghills and gardens Fat-Hen, &c. as there is some distant similitude betwixt these plants, and their places of growth are the same.—Curtis's Fl. Lond. fasc. 2.

Plantae affines.

All the Chenopodia grow with this plant wild, and are somewhat alike in appearance; but the Solanum may at all times be distinguished by its disagreeable strong scent.



* * * * *



FOETID POISONS.



These come near to the Stupefying Poisons; but they are not treated in the same manner; for ether, wine, or acids combined with spirits, appear the properest things to destroy their deleterious properties: spices are then indicated, except for savine, which requires instead thereof acids.



639. CONIUM maculatum. HEMLOCK.—Two soldiers quartered at Waltham Abbey collected in the fields adjoining to that town a quantity of herbs sufficient for themselves and two others for dinner when boiled with bacon. These herbs were accordingly dressed, and the poor men ate of the broth with bread, and afterwards the herbs with bacon: in a short time they were all seized with vertigo. Soon after they were comatose, two of them became convulsed, and died in about three hours.

Plantae affines.

Parsley differs from this except in size and colour of the leaves.

Celery is also much like this plant, and particularly so if found wild; but which, for reasons given before, should never be collected to be eaten.

Fool's parsley is very like it; and when the hemlock is in a small state, and this plant luxuriant, I have been in some doubt as to pointing out a perfect difference, especially when they are not in fructification. The spots on hemlock form generally a distinguishing mark.



640. DIGITALIS purpurea. FOXGLOVE.—A few months ago, a child was ill of a pulmonary complaint, and the apothecary had desired the nurse to procure a small quantity of Coltsfoot and make it a little tea; and accordingly the good woman went to a shop in London, where she procured, as she supposed, three pennyworth of that herb, and made a decoction, of which she gave the patient a tea-cupful; a few minutes after which she found symptoms of convulsions make their appearance, and sent for the apothecary: but who, unfortunately, was so totally ignorant of botany as not to know the plant, but supposing it to be Coltsfoot, after the infant died, took his leave, without ay remark further, than that the disorder which occasioned its death had arisen from some accidental and unusual cause. The nurse, however, did not feel perfectly satisfied of this fact, and carried the remainder of the herb to Apothecaries-Hall; and having applied there for information, was referred to Mr. Leffler, a gentleman who had from his botanical researches that season obtained the Sloanean prize; who told her the mistake. He also went and saw the body, and investigated the whole case in a way that has done that young gentleman great credit; and from him I have been favoured with this account. Had the medical attendant but known the difference between the two plants when he was called in first, there was a chance of the child being saved to its distressed parents. And here was certainly a striking instance of medical men neglecting so far the study of botany, as not to know one of the most useful as well as one of the most dangerous plants of the present Pharmacopoeia.



641. HELLEBORUS foetidus. BEARSFOOT.—The country-people are in the habit of chopping up the leaves of this plant and giving it to children for removing worms; but it is a dangerous medicine, and should be made use of with great caution. It is also recommended as a medicine for the same purpose in horses. As much of the chopped leaves as will lie on a crown-piece, given amongst a feed of corn for three days, and remitted three days, and repeated thus for nine doses, has been known to remove this disease.

"I heard a melancholy story of a mother in this city; viz. that a Country Colleagh gave some of this plant to her two sons, one of six, the other of four years of age, to kill worms; and that before four in the afternoon they were both corpses."-Dr. Threlkeld, in a short account of the plants in the neighbourhood of Dublin.



642. JUNIPERUS Salvina. SAVINE.—The expressed juice of this plant is very poisonous, and often known to produce the most violent effects. It is sometimes used by persons for expelling worms in children, but should be used with great caution; for, if the quantity taken into the stomach is more than it can digest, all the dreadful effects of the poisons of this class are certain to be the immediate consequence.



643. SCROPHULARIA aquatica. WATER-BETONY.—Every part of this plant is said to be violently narcotic; but its very disagreeable strong scent and extremely bitter taste render it not likely to be used in mistake for any culinary vegetable; and although we know what its effects are from report, we do not think it of so dangerous a tendency as some of our poisonous vegetables.



* * * * *



DRASTIC POISONS.



These purge both upwards and downwards with great violence by means of their acrid poisonous resin, which also violently affects the throat and passages. Although alkalies have been recommended in this case, in order to divide this resin, and that a solution of soap is proper, yet the vegetable acids are also very useful, and have a great effect in diminishing the purgative effect. Besides this, it appears still more advantageous to give astringents: Venice treacle, decoctions of bark or cascarilla, pomegranate rind, and balaustines; all which certainly precipitate this drastic principle.



644. ASCLEPIAS syriaca. SYRIAN DOGSBANE.—All the species of Asclepias have a white acrid juice which is considered poisonous. It is observed to be very acrid when applied to any sensible part of the mouth or throat.



645. BRYONIA alba. WILD VINE, or WHITE BRYONY.—The berries of this plant, when hanging on the hedges, have the appearance of white grapes, and have been eaten by children. They are known to produce dreadful effects; but it frequently happens that they produce nausea on the stomach, by which they operate as an emetic of themselves.



646. EUPHORBIA Lathyris. CAPER SPURGE.—A plant common in old gardens, but not indigenous. The seed-vessels are much in shape of caper-buds: hence its name. People have been in the habit of pickling these berries, from which some dangerous symptoms have arisen; it is probable that the vinegar may have been the means of checking its bad effects. It should, however, never be used as food.



647. EUPHORBIA amygdaloides. WOOD SPURGE.—The juice of this plant has been known to produce very dangerous swellings in the mouth and throat of persons who have occasionally put it into their mouths. We do not know that it is very dangerous; and nothing is likely to tempt any persons to use it as food or otherwise.



648. MERCURIALIS perennis. DOG'S MERCURY.—This plant is of a soporific deleterious nature, and is said to be noxious to both man and beast. Many instances are recorded of its fatal effects.

Mr. Ray acquaints us with the case of a man, his wife, and three children, who were poisoned by eating it fried with bacon: and a melancholy instance is related in the Philosophical Transactions, Number CCIII., of its pernicious effects upon a family who ate at supper the herb boiled and fried. It produced at first nausea and vomiting, and comatose symptoms afterwards; two of the children slept twenty-four hours; when they awoke, they vomited again, and recovered. The other girl could not be awakened during four days; at the expiration of which time she opened her eyes and expired.

Plantae affines.

It appears that the different species of Chenopodium have been mistaken for this plant. I do not see myself any very near likeness: but as all the species of Chenopodium have been called English Mercury, it is possible that the name may have been the cause of the mistake.



649. MERCURIALIS annua. ANNUAL DOG'S MERCURY.—Persons who are in the habit of gathering wild herbs to cook, should be careful of this. It grows plentifully in all rich grounds, and is common with Fat Hen and the other herbs usually collected for such purposes in the spring, and from which it is not readily distinguished: at least, I cannot describe a difference that a person ignorant of botany can distinguish it by.



650. PERIPLOCA graeca.—This is an ornamental creeping plant, and commonly grown in gardens for covering verandas, and other places for shade.

I once witnessed a distressing case. A nurse walking in a garden gathered flower of this plant, and gave it to a child which she had in her arms. The infant having put it to its mouth, it caused a considerable swelling and inflammation, which came on so suddenly, that, had it not been that one of the labourers had met with a similar accident, no one would have known the cause. The child was several days before it was out of danger, as the inflammation had reached the throat.



651. VERATRUM album. WHITE HELLEBORE.—The roots of this plant, and also of the Veratrum nigrum, have been imported mixed with the roots of yellow gentian, and have proved poisonous.—Lewis's Materia Medica.



* * * * *



POISONOUS FUNGI.



The deleterious effects of these generally show themselves soon after they are in the stomach. Vomiting should be immediately excited, and then the vegetable acids should be given; either vinegar, lemon-juice, or that of apples; after which, give ether and antispasmodic remedies, to stop the excessive bilious vomiting. Infusions of gall-nut, oak-bark, and Peruvian bark, are recommended as capable of neutralizing the poisonous principle of mushrooms. It is however the safest way not to eat any of these plants until they have been soaked in vinegar. Spirit of wine, and ether, extract some part of their poison; and tanning matter decomposes the greatest part of it.

Agaricus bulbosus. ———— necator. ———— mamosus. ———— piperitus. ———— campanulatus. ———— muscarius.

These are kown to be poisonous. But the fungi should all be used with great caution; for I believe even the Champignon and Edible mushroom to possess deleterious qualities when grown in certain places.



* * * * *



SECTION XIV.—PLANTS NOXIOUS TO CATTLE.



The foregoing lists of poisonous plants are most of them of less dangerous tendency to cattle than to the human species: for although many of them may be mistaken for wholesome, yet, when they are growing wild, it will be observed, that the discriminating powers of the brute creation in this point are so correct, that very few have been known to be eaten by them.

The following are a few of a different class, which, as not containing any thing particularly disagreeable to the taste of cattle, are frequently eaten by them to their injury.

The agricultural student should make himself perfectly acquainted with those.



652. CICUTA virosa. COWBANE.—Linnaeus observes, that cattle have died in consequence of eating the roots. It is fortunate that this plant is not very plentiful: it is poisonous to all kinds of cattle except goats. The flower of this plant is not unlike that of water-parsneps, which cows at some seasons will eat great quantities of.



653. BEAR'S GARLICK. Allium ursinum.

654. CROW GARLICK. Allium vineale.

These plants very frequently occur in meadow-land, and have property of giving a strong garlick flavour to the milk yielded by cows that feed there; and which is often also communicated to the butter.



655. DARNELL GRASS. Lolium temulentum.—This grass has the faculty of causing poultry or birds to become intoxicated, and so much so that it causes their death.



656. LOUSEWORT. Pedicularis palustris.—This plant, which abounds in wet meadows, is said to produce a lousy disease in cows if they eat of it.



657. MAYWEED. Anthemis cotula.—This is altogether of such an acrid nature, that the hands of persons employed in weeding crops and reaping, are often so blistered and corroded as to prevent their working. It also has been known to blister the mouths and nostrils of cattle when feeding where it grows.



658. COLCHICUM autumnale. MEADOW-SAFFRON.—This is a common plant in pasture-land in Worcestershire, Herefordshire, and other counties. Many are the instances that have occurred of the bad effects of it to cattle. I have this last autumn known several cows that died in consequence of eating this plant.



659. MELILOT. Trifolium officinale.—This plant when eaten by cows communicates a disagreeable taste to milk and butter.



660. ROUND-LEAVED SUN-DEW. Drosera rotundifolia.—Very common on marshy commons, and is said to be poisonous to sheep, and to give them the disease called the rot.



661. SEA BARLEY-GRASS. Hordeum maritimum.—This grass has been known in the Isle of Thanet and other places to produce a disease in the mouths of horses, by the panicles of the grass penetrating the skin.



662. WATER-HEMLOCK. Phellandrium aquaticum.—Linnaeus informs us that the horses in Sweden by eating of this plant are seized with a kind of palsy, which he supposes is brought upon them, not so much by any noxious qualities in the plant itself, as by a certain insect which breeds in the stalks, called by him for that reason Curculio paraplecticus [Syst. Nat. 510]. The Swedes give swine's dung for the cure.



663. YEW. Taxus baccata.—This is poisonous to cattle: farmers and other persons should be careful of this being thrown where sheep or cattle feed in snowy weather. It is particularly dangerous to deer, for they will eat of it with avidity when it comes in their way.