914 BF.ASSICA. [CLASS XV. ORDER II. 



chiefly for making soups. The variety Rutabaga is well known by the 

 name of Swedish turnip; it is extensively cultivated in many parts 

 of the country, and is esteemed more as food for cattle thau as a 

 culinary vegetable. 



3. B. Na'pus, Linn. (Fig. 1056.) Wild Navetle, reps, or rape. Root 

 tapering; stem erect, round, smooth; leaves smooth, glaucous, the 

 lower ones lyrate and toothed, the upper lanceolate, heart-shaped, 

 clasping the stem ; siliquas spreading. 



English Botany, t. 2146. English Flora, vol. iii. p. 217. Hooker, 

 British Flora, ed. 4. vol. i. p. 255. Lindley, Synopsis, p. 32. 



Root tapering, fleshy, becoming by cultivation more or less swollen 

 at the crown. Stem erect, about two feet high, round, smooth, striated, 

 branched, glaucous. Leaves smooth, a glaucous green, especially be- 

 neath, the lower ones lyrate, with toothed and sometimes sinuated 

 lobes, becoming pinnatifid, the upper ones lanceolate, with a heart- 

 shaped base, embracing the stem, entire or crenated. Inflorescence 

 elongated racemes, of numerous flowers, ihej>edicles slender, spread- 

 ing, Calyx of four yellow oblong pieces, close at the base, spreading 

 above. Petals bright yellow, the limb roundish, ovate, the claw 

 slender, linear. Klamens with awl-shaped filaments, longer than the 

 claw. Fruit spreading, round, slender siliqua, somewhat headed by 

 the seeds, terminated by the slender tapering style, and crowned by the 

 small obtuse stigma. Seeds globose, brownish. 



Habitat. Cultivated fields and waste places ; frequent. 



Biennial ; flowering in May and June. 



It is this plant which is commonly known by the name of Rape, and 

 is cultivated in many parts of the country for the seeds, from which 

 the oil, known by the name of Rape-oil, is expressed. It is also culti- 

 vated as fodder for sheep and cattle. There are several varieties of it, 

 having the stem swollen into a fleshy globose tuber, resembling a 

 turnip ; they are much cultivated on the Continent, and more esteemed 

 than turnips for the making of soups, as they have a stronger flavour. 

 The varieties distinguished by the colour of the roots are the white, 

 the yellow, and the black, and from their varying in colour they are 

 much used in the garnishing of dishes, &c. 



4. B. Ra'pa, Linn. (Fig. 1057.) Common Turnip. Root orbicular, 

 fleshy ; stem erect, round, smooth ; leaves a glaucous green, the lower 

 ones lyrate, rough, the upper ones ovate lanceolate, heart-shaped, 

 smooth ; calyx spreading. 



English Botany, t. 2176. English Flora, vol. iii. p. 217. Hooker, 

 British Flora, ed. 4. vol. i. p. 255. Lindley, Synopsis, p. 32. 



Root fleshy, sweet, and tuberous at the top, tapering and fibrous 

 at the base, oblong, round, or depressed, white or purplish externally. 

 Stem erect, about two feet high, leafy, round, smooth, branched. 

 Learef dark green, the radical ones lyraic, with a broad roundish 



