PLANTS MENTIONED IN CLASSICAL WORKS. 17% 
suan, or great garlic, known also by the names ¥§ # hu suan, 
foreign garlic, and Hj hu. The Po wu chi [3rd century] 
states that this latter was introduced into China from the 
West by the famous general Cuane K ‘ten, in the 2nd century 
B.C. The Allium scorodoprasum, L., or Rocambole, to which 
the So mokn refers the hu, is a species allied to the common 
garlic, 
399.—The 4E kin, mentioned in the Classics as a culinary — 
vegetable, is the Allium odorum, Tu, (A, uliginosum, G. Don., 
AL tuberosum, Roxb., A. senescens, Miq., are the same), 
W.D., 414, calls the hin erroneously A. setaceum. A, odorum 
is a native of Siberia, Mongolia and the whole of China, it 
Reems. Tt is a common plant in the Peking mouniains, 
and is also much cultivated in Chinese gardens. The 
| Chinese eat the whole plant, especially when in flower in 
~ August. 
Ps SXVI, 1, Figured in Ch., III, 64. 
Amen, evot., 831, 3E kiu, vulgo mira niira, Porrum 
“ectivam minus, junci folio. So moku, VI, 43, same Chine 
name, Allium odorum. | 
— ‘The RA ya [1] mentions the wild kiu, otherwise called y#. 
The Shuo wen says that kéu is the name of a vegetable. 
Lace translates kiv in the Chinese Classics by “scallions.” 
: Li ki, Y, 117 :—According to the rules for the sacrifices 
™m the ancestral temple scallions (hiv) are called % AX feng 
pen (the rich root), I, 226 :—In sacrificing at the altars to 
the spirits of the land and grain, the common people in the 
‘pring presented scallions (iw). | 
Calendar of the Tia, 7 :—In the enclosed gardens are seen 
the leeks (kin), 
- Chou li, 1, 109 :—Food prepared for the Son of Heaven — 
and offered in sacrifices, Bror erroneously translates 4E iif 
