CHAPTER XIV. 



Acetarious Plants, ^-c. Seasoning Herbs. 



VEGETABLES which are eaten raw, either in their 

 natural state, or blanched, are usually termed aceta- 

 rious, or salad plants. Though these contain scarcely 

 any nourishment, and are not at all essential accom- 

 paniments to a meal, yet they are recommended by 

 so agreeable a coolness, pungency, or flavour, as to 

 render the food with which they are eaten more grate- 

 ful to the palate; while some are considered a whole- 

 some addition to more substantial aliment. 



LETTUCE Lactuca saliva has acquired its ge- 

 neric name from the milky juice which it contains. 

 This species comprises many varieties, all of which 

 possess a slightly narcotic principle in their juice, 

 which is, in general, elaborated only in small quan- 

 tities during the early stages of the plant, but in- 

 creases greatly as that advances towards flowering. 

 This juice is very bitter, and when it becomes abun- 

 dant, the plant ceases to be useful. 



The absolute quantity and strength of the opiate 

 portion of the juice most probably varies both with 

 the variety of the plant and with the soil on which 

 it is produced. In the strong-scented wild lettuce 

 (Lactuca virosa) the narcotic juice is so abundant, 

 and so acrid in itself, or so mixed with other acrid 

 principles, as almost to bring the plant within the 

 class of vegetable poisons. 



The narcotic property of lettuce-juice has been 



