210 FLORA HISTORICA. 



with barley or bearded wheat interwoven with 

 Poppies. An antique statue of this goddess, at 

 the Louvre, at Paris, (No. 235,) represents 

 Ceres as holding Poppies in her hand mixed with 

 corn, as well as having them braided in her 

 hair. And in the same collection, (No. 593,) 

 Sabina holds a cornucopia filled with Pomegran- 

 ates, Grapes, and Poppy-heads. Poppy seeds 

 were frequently mixed in the food of the ancients, 

 strewed over their bread, and also sent to table 

 mixed with honey. 



The Persians still continue to sprinkle the 

 seeds of Poppies on* their rice and wheaten 

 cakes, which is also frequently practised in Ger- 

 many, where the seeds are given as a cooling 

 diet to singing birds. 



The Carnation Poppy will thrive in any soil 

 or situation, but M. Pirolle tells us that the seeds 

 should only be gathered from the most double 

 kinds, and that the capsules should be taken from 

 the centre stalk of the plant only. 



This kind of Poppy is well adapted to orna- 

 ment newly-planted shrubberies, or the fore- 

 ground of larger flowering shrubs, as also to 

 give a gaiety to those parts of the parterre 

 where the early flowers have decayed. 



