594 MEALS MEDICINAL. 
they are under. I think none of the seven will own them.” 
But for persons of sufficiently vigorous digestion radishes are 
preventive of boils, or skin eruptions, because of the pungent, 
volatile, sulphuretted oil which the outer rind contains. The 
_ pulp is chemically composed chiefly of nitrogenous substance, 
being fibrous, and tough, unless when the roots are young, and 
grown quickly ; therefore they are commonly apt to obstruct 
the intestines. But mature, (not old) Radishes, of rapid 
growth, if boiled, or stewed, together with some of the succu- 
lent leaves, in their own moisture, or with a very little water 
put with them, are capitally antiscorbutic, and purifying to 
the blood, because of their sulphur. They will require long 
stewing so as to become tender. A syrup made with the juice 
expressed from radish-pulp, and sugar, is excellent for hoarse- 
ness, bronchial difficulty of breathing, whooping cough, and 
other pulmonary complaints. The black Radish is of special 
service against whooping cough, probably by reason of its 
volatile, sulphuretted oil. It is employed in Germany for this 
purpose by cutting off the top, and then making a hole within 
the root, which hole is filled with treacle, or honey, and allowed 
to stand thus for two or three days; afterwards a teaspoonful 
of the medicated liquid is to be given two or three times in 
the day, with a dessertspoonful of water, when required. 
For the cure of corns, if, after the feet have been bathed, and 
the corns cut, a drop or two of fresh Radish juice be squeezed 
over the said corns, on several consecutive days, these trouble- 
some pests will wither, and disappear. 
** See the corn-curing hero comes!” 
Also Radish roots sliced when fresh, and applied straightway 
to a carbuncle, will promote its cure. Roman physicians advised 
that Radishes should be eaten raw, with bread and salt, in the 
morning before taking any other food. And our poet Thomson 
has described as an evening repast :-— 
* A Roman meal 
Such as the mistress of the world once found 
Delicious, when her patriots of high note, 
Perhaps by moonlight, at their humble doors, 
Under an ancient Oak’s domestic shade, 
Enjoy’d spare feast, a Radish, and an Egg.” 
Probably the name Radish is from radix, a root, or because 
of the reddish colour. Shakespeare makes Falstaff speak jestingly 
