BOOTS AND TUBEES. 9 



HORSE-RADISH. 



Though the edible part of this is sometimes regarded as the " root- 

 stock " or the base of the stem, it is really the ascending root- 

 branches which bear a bud at the top; and was so figured by Lobel 

 in the sixteenth century. The Greek name was Raphanos agrios, and 

 in Latin, Raphanus sylvestris or Armoracia. Hence, Linnaeus called 

 it Cochlearia Armoracia. Gerard (1597), under the name -Raphanus 

 rusticanus. says it occurred wild in several places in England; but 

 Sir J. D. Hooker says that the origin is unknown, being " possibly 

 a cultivated form of C. macrocarpa, a native of Hungary." Gerard 

 mentions this plant as an illustration of the old idea of " Antipathies." 

 He says " Diuers thinke that this Horse Eadish is an enimie to Vines, 

 and that the hatred between them is so great, that if the rootes heereof 

 be planted neere to the vine it bendeth backward from it as not willing 

 to haue fellowship with it." 



The horse-radish in the sixteenth century was regarded as a medicinal 

 plant, but does not appear to have been used in any other way in Eng- 

 land, for Gerard says : ' The Horse Eadish stamped with a little 

 vinegar put thereto is commonly vsed among the Germanes for sauce 

 to eate fish with, and such like meates, as we do mustarde." It thus 

 passed from a drug to a condiment. 



Parkinson, writing in 1640, also says it was used as above " with 

 country people, and strong labouring men in some countries of Germany, 

 &c." He then adds, " and in our owne land also, but as I said, it is 

 too strong for tender and gentle stomackes." 



SPANISH OYSTER-PLANT. 



This plant is better known in France, and on the Continent, as 

 Cardillo. It belongs to the Composite, and is botanically Scolymus 

 hispanicus, L. It has a white tap-root and somewhat spiny leaves and 

 bright yellow flowers, being a native of Italy and Sicily. It is described 

 as having great delicacy of flavour. A long account of the best method 

 of cultivation is given in " Bulletin de la Societe d 'Horticulture de 

 1'Aube, " vol. i., p. 217. It is mentioned in some of our seed catalogues, 

 Mr. Dickinson thus describing it : " This excellent vegetable is more 

 productive and better flavoured than salsify. . . . The roots are cooked 

 and served like salsify." 



PARSNIP. 



We ha ^e seen that the parsnip has been cultivated from antiquity 

 tc the present day;* but Pliny tells us that it was " grown, either from 

 the root transplanted or else from seed; but that it was impossible to 

 get rid of the pungent flavour." It appears, therefore, that the Eoman 

 horticulturists knew nothing of the advantages of selecting, as is done 

 at the present day, by means of which the best existing variety was 



* See pp. 5-6. 



