126 



rortugal, Greece, and Asia Minor. The Sea-pea (Pimm maritimumj, a bitter 

 seed, has been used in time of famine. I could not recommend it at any other 

 time. 



Two species of roots may from theii- mode of usage be added to the above 

 list. TheEarth-nut or rig-nut ('2?!»uM'»i/c«i(os!«n!j is common on dry pastures, 

 and very palatable, and the Heath-pea (Orohua tuhcrosus) common on dry banks. 

 This pleasantly astringent root has a liquorice flavovir, and is chewed commonly 

 in the northern islands of Scotland as a means of keeping off hunger and thirst. 

 in times of scarcity the roots have been fou^nd very nutritious when boiled, 

 and in Holland they are roasted after the manner of chestnuts. So say the 

 authorities, but I believe they are boiled until they are tender. They may bo 

 also cultivated in the garden, and Mr. Johnson, in his work ou "The Useful 

 Plants of Great Eritian," suggests a trial of theu- powers of improvement. 



SALAD HERBS. 



It may fairly be doubted whether the salad will ever become so thoroughly 

 natm-alized with us as to render its vegetable ingredients of any great impor- 

 tance. The labourer in towns finds the half of a Lettiice with a few middling 

 sized Onions very much to his taste, but the majority of people look with indif- 

 ference upon a carefuUy concocted salad. Our salads are dressed with a pungent 

 mixtui-e that reduces all nice fractions of flavour to a common denominator, 

 makmg indeed a very good raw pickle rather than a salad. The French have 

 always used a little vinegar, oil, salt, and pepper. The German races long used 

 the herbs and the vinegar but barred the oil. Mens. Gerard p.athetically 

 laments the cost of progress in such matters ; according to him it rcquu-ed 

 the victories of Turenne, which wrested Alsace from Germany to introduce oil 

 into the salads of that province, and even yet the people use it but little. 

 Let us see what wild salad herbs we may gather if we will. 



Sorrel (Brmiex acetosa) formed the chief ingredient in the green sauce of 

 the middle ages— it is commonly called " green sauce " to this day. Wild and 

 cultivated it is much used in France and should be found in all salads. The 

 Wood Sorrel (Oxalis acctosdla) is also used in France and in Ireland, but its 

 acid, though very pleasant, is too powerful for use in large quantities. 



The Water Cress (NastuHiuin officinale), in respect of utility, stands at 

 the head of the wholesome craciferous salad plants, all powerfvil antiscorbutics. 

 It is now so much used in towns as to be credited with a lai-ge share in the 

 improvement of the health of town population. The Scurvy Grass (CocMcaria 

 officinale) may be equally usefvil, but is not so inviting. Two species of Lady's 

 Smock (Cardamine pratcnsis, and G. amara) are sometimes eaten, and the 

 Winter Cress (Barbarea imlgarisj, which stands the cold well, was often sown 

 in the autumn as an early spring salad. The GarUc Hedge-mustard (Enmmum 

 Alliaria) is much used in Germany with salt provisions, its tender leaves have 

 ail agreeable flavour of Garlic, mingled with the hot savour of the Cresses. To 



