102 VEGETABLE SUBSTANCES. 



fen) in such abundance that cart-loads of it are col- 

 lected at a time. This kind of flummery, being mixed 

 with flour, as I have just mentioned, is baked into 

 bread, which proves as tough as rye-bread, but is 

 perfectly sweet and white.'* 



In Lapland, when the crops are injured by severe 

 frost, the missen-bread is a seasonable aid; and 

 happy is the peasant that has a store, to prevent his 

 resorting to the coarser food made of the bark of the 

 spruce-fir. 



A species of SILVER- WEED Potentilla Jhiserina 

 commonly growing in some parts of Scotland, is 

 held in much esteem by the inhabitants of the islands 

 of Tiras and Col, where the roots are in times of 

 scarcity made a substitute for bread, and have been 

 known to form the chief subsistence of the inhab- 

 itants for several consecutive months. They are 

 found most abundant in poor and exhausted soils, 

 thus affording a most seasonable supply when, through 

 the failure of other crops, there is a dearth of the 

 ordinary provisions. These roots are similar to pars- 

 nips in flavour; and are frequently eaten in Scotland, 

 either roasted or boiled. | 



In a cultivated state the CARROT is a nutritious 

 vegetable. The root of a wild species is small, 

 stringy, and hard, of a pale colour and a strong 

 flavour, but without succulence or nourishment. It 

 is indigenous to Britain, where it grows about 

 hedges and way-sides; and, from its flowering head 

 when the seeds are ripening, is in some places 

 popularly known by the name of ' the bird's-nest.' 

 The PARSNIP, again, which belongs to the same 

 family of plants as the carrot ( Umbelliferce}, is a na- 

 tive of Britain, but its root is harsh and of an un- 

 pleasant flavour. Other plants of the same family, 

 growing wild in this country, may on emergency be 



* Linnocus's Tour, p. 351. f Lightfoot's Fl. Scot. 



