190 POPULAR NAMES 



stuffings for meat, formerly called puddings, as in an Old 

 Play, The Ordinary (Dodsley vol. x. p. 229) : 



" Let the Corporal 



Come sweating under a hreast of mutton, stuffed 

 With Pudding." 



R. Turner says (Bot. p. 247), that it was especially "used 

 in Hogs-puddings," which, according to Halliwell, were 

 made of flour, currants, and spice, and stuffed into the en- 

 trail of a hog. Mentha Pulegium, L. 



PUFF-BALL, from its resemblance to a powder puff, 



Lycoperdon giganteum, Bat. 



PULSE, L.puls, Gr. TroXro?, Hebr. phul, a pottage of 

 meal and peas, the food of the Romans before the intro- 

 duction of bread, and afterwards used to feed the sacred 

 chicken, a term now confined to the fruit of Leguminosae. 



PUMPKIN, or POMPION, Fr. pompon, whence bumpkin, 

 L. pepo, -onis, Gr. Trerrmv, which was used in the same 

 sense; as, e.g. in Homer (II. ii. 235), o> irex-oves, blockheads ! 

 and in the phrase Trerrovos //.aXa/eeore/w, softer than a pump- 

 kin; see Talbot in Engl. Etym. Cucurbita Pepo, L. 



PURIFICATION FLOWER, the snowdrop, see FAIR MAIDS 

 OF FEBRUARY. 



PURPLE LOOSESTRIFE, Ly thrum Salicaria, L. 



PURPLE MARSHWORT, or-MARSHLOCK, or PURPLE- WORT, 

 from the colour of its flowers, and its being consequently 

 regarded, as W. Coles tells us in his Art of Simpling, 

 ch. xxvii., as " an excellent remedy against the purples," 



Comarum palustre, L. 



PURRET, It. porreta, dim ofporro, the leek, L. porrum, 



Allium Porrum, L. 



PURSLANE, in Turner PURCELLAINE, in the Grete Herball 

 PORCELAYNE, Fr. porcellaine, It. porcellana, a name first 

 used by Marco Polo in describing the fine earthenware 

 made in China, and adopted from the name of a sea-shell, 

 which resembles it in texture, and is so called from par- 



