CELERY NATIVE EAKTH-NUT. 387 



herb, and are much liked by cows. On this latter point, how- 

 ever, there are some contradictions among authorities, even 

 among such as cannot be suspected of having confounded this 

 plant with some other umbelliferous plant. Linnaeus says 

 that horses, sheep, and goats are not fond of it, and that cows 

 and swine refuse it. Villars says horses will not eat it even 

 in the stable ; and Miller says that few animals care to eat it 

 except the ass. On the contrary, Eay says that it got the 

 name cow-weed (it is called also wild cicely) because it is a 

 grateful food to cows in spring before it runs up to stalk ; and 

 Wainwright says that about Dudley, when a pasture is over- 

 run with this plant, as is often the case there, cows are known 

 to like it so well that they are turned into the field to eat it 

 up. As the plant is very abundant in most districts of this 

 island, it were well that these contradictions were cleared up. 

 Kabbits are known to be very fond of the leaves of this plant. 

 Apium graveolens, a plant which grows wild in this country, 

 and is called smallage or wild celery. It is the origin of the 

 garden celery, but the garden celery must be produced from 

 this wild plant in warm climates, and then brought to the 

 gardens of this country. Arracachia esculenta (Santa Fe) 

 has esculent roots, superior to parsnips. Bunium flexuosum 

 (formerly B. bulbocastanum), earth-nut. The roots are farina- 

 ceous and sweet, and said to be very nourishing. They are 

 said to be excellent when boiled or roasted. Pigs are said to 

 grow fat upon them. B. ferulaceum has tubers eaten in 

 Greece. Carum bulbocastanum, pig-nut, is quite wholesome. 

 Crithmum maritimum, samphire, a native of our sea-shores. 

 Its seeds resemble grains of barley. It is used in salads as a 

 pickle, and even as a pot-herb. Daucus carota, carrot. The 

 carrot grows wild abundantly in this country. The best 

 varieties of the garden carrot are the early Home or Dutch, 

 the orange-red carrot, and the Altringham, or large orange 



