

FENNEL P ARSIS 11'. 389 



ASH, BY PROFESSOR WAY. 



Organic matter, . . . 93.820 



Ash, . . 6.180 



Silica, . . . . . 1.19 



Phosphoric acid, . . . .8.55 



Sulphuric acid, . . . . . 6.55 



Carbonic acid, . . . . .17.35 



Lime, ...... 8.83 



Magnesia, ..... 3.96 



Peroxide of iron, . . . .1.10 



Potash, ...... 32.44 



Soda, ...... 13.52 



Chloride of sodium, .... 6.51 



100.00 



Eryngium campestre, field- eryngo ; Eryngium maritimum, 

 sea-holly. The leaves of the E. campestre are eaten like 

 asparagus in Sweden. The roots of both are mixed with the 

 corn given to stallions as a restorative. 



Fceniculum mdgare, fennel. The buds and leaves of fennel 

 are used in salads and sauces. F. inochio, or Florence fen- 

 nel, has more succulent stems, and answers well in soups, and 

 with macaroni and parmesan. F. capense is a Cape esculent. 



Haloscias (Ligusticum) Scotticum, Scottish lovage. H. 

 Scotticum and H. levisticum are sometimes used as pot-herbs 

 or as ingredients in salads. 



(Enanthe pimpinelloides has wholesome tubers. 



Pastinaca sativa, parsnip. The parsnip is now less culti- 

 vated in this country than it seems to have been before the 

 Reformation, when it was an agreeable accompaniment to dried 

 fish in Lent. Parsnips with salt cod are still universal through- 

 out England on Ash Wednesday ; and it is reported that pars- 



