GARLIC. 



A lliii m Asca lo nicu m . 



JHE garlic ascalonicum was introduced into Western Europe 

 by the Crusaders, who found it near Askelon, in Pales 

 tine : whence its name. It is of a delicate kind, called 

 eschalot, and very different from the disagreeable sort 

 known as garlic at the present day, which, growing 

 wild, is eaten by the cows, to the no small discomfort of 

 those who dislike the taste in milk and butter. It is pro 

 bable, however, that the Israelites, when in Egypt, were not 

 particularly choice as to the kind of garlic, especially as Hero 

 dotus, in describing the diet of the laborers employed in 

 erecting the pyramids and other monuments of Egypt, enu 

 merates leeks and onions, with garlic, as forming part of their 

 fare. The Israelites in their bondage would probably become 

 accustomed to the same food; and hence they recall garlic as 

 forming a part of the savory dishes of Egypt, preferring bond 

 age and ignominy under Pharaoh with the garlic, the leeks, 

 and the onions, to liberty and the prospect of a rich country 

 under the government of God. It is in connection with the 

 murmuring of the Israelites that garlic is mentioned, and only 

 in that passage, (Num. xi. 5 ;) wherein it appears that it was 

 eaten with fish. 



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