xii TABLE OF CONTENTS. 



Culinary Vegetables : 



The French Artichoke 657 



The Cardoon 658 



TheEampion 660 



Substitutes for Asparagus 660 



The Lettuce 661 



The Endive 664 



The Succory and Chicory 665 



The Celery 667 



The Lamb's Lettuce, Burnet, Garden Cress, Winter Cress, 



American Cress, and Water Cress 670 



Small Salads 672 



The Parsley 672 



The Chervil, Coriander, Dill, Fennel, Tarragon, and Purslane 673 



The Indian Cress, Borage, and Marigold 675 



The Horse-radish 675 



The Rhubarb 677 



The Angelica, Elecampane, Samphire, and Caper 677 



Aromatic Esculents 679 



Fungaceous Esculents 681 



Odoraceous Herbs 682 



Medicinal Herbs 683 



Poisonous Herbs ..... . 684 



Monthly Calendar of Operations 687 



Index 697 



