of tlie Gciiits lirasxica. 195 



for food. In the Brassica Najms, the Navette with a thin root 

 is cultivated for its oil, and the Navet for the sake of its root. 

 Lastly, in the Raphanus sativus, the same circumstance again 

 appears; the thin roots constantly belong to the many-seeded 

 varieties, whilst the thick fleshy roots are employed for culinary 

 purposes onl}'. A similar law may be observed in other cru- 

 ciferous plants. The Cochlearia Armoracia (Horse-radish), 

 which has a very large thick root, rarely brings any seeds to 

 perfection, whilst every other species of Cochlearia produces 

 them freel}' ; this observation may be useful to guide cultivators 

 in the choice of the varieties proper to try as oleiferous plants. 

 If taken in a more extensive sense, it may serve to throw some 

 light on the laws of vegetation iu general, for we know it is 

 not confined to crucifei'ous plants alone; and I should be 

 tempted to elucidate this idea, were it not a digression in a 

 memoir of this nature. There is no doubt that much remains 

 to be done to make the history of Cabbages and Radishes 

 clear and satisfactory. For this purpose it will be necessary 

 to assemble the different varieties cultivated in those countries 

 where I have had few correspondents on the subject. The 

 nomenclature of the divers European languages ought to be 

 ascertained and compared with pi'ecision; cross fecundation 

 tried in order to obtain the existing varieties, or produce new 

 ones, all of which will no doubt be undertaken, and executed 

 one day or other. I shall therefore content myself with pre- 

 senting this memoir, as a specimen of the method of classifi- 

 cation, and nomenclature, which appears to me useful to ad- 

 mit among cultivated vegetables in general, and conclude by 

 claiming indulgence for the inaccuracies of detail that, in spite 

 of every endeavour, may have escaped my notice. 



l!^ote. — Perhaps the following glossarial notices, the collec- 

 tion of which from Nemnich and other sources has been sug- 

 gested by the perusal of the above excellent Memoir, may be 

 acceptiible to some of our readers. The universality' of the 

 popular names of the varieties of the genus Brassica and its 

 allies, in the European dialects, is proportioned to their ex- 

 tensive usefulness to mankind, and their great antiquity as ob- 

 jects of culture. Tlie origin of their names may perhaps furnish 

 hints as to the countries from which some of the varieties have 

 been derived. 



The Roman name Brassica still survives in some Celtic 

 dialects: as in the Welsh and Bretagne Bresich; and perhaps 

 in the Spanish and Portuguese Berza, the Italian Verzi, Ver- 

 zotio, the Brescian Ferz, and the Slavonic Verza, Fcrzina, from 

 which may perhaps be derived the German JFirzing, unless 

 these latter are rather to be traced to Wurze a plant or wort. 



B b 2 The 



