306 VEGETABLE SUBSTANCES. 



GARDEN ROCKET Brassica eruca was like- 

 wise cultivated by our ancestors, who first obtained it 

 from Austria in 1573. It has now entirely fallen 

 into disuse in this country, but is still to be found in 

 gardens on some parts of the Continent. 



The list of plants which are occasionally eaten as 

 salads is so numerous, and some of them are so little 

 used, that a farther detail of them would possess little 

 interest. In fact any plant of rapid growth, and 

 which has the seed-leaves pungent, without any dele- 

 terious property, may be used as small salad. 



CELERY Jlpium graveolens. There are several 

 varieties of the cultivated celery. The upright kinds 

 are distinguished as the red and the white, and by 

 having their stems either hollow or solid. Of these 

 the red variety is of a coarse but more hardy nature 

 than the others, and though not so good in its crude 

 state, is well adapted for stews and soups. 



The blanched foot-stalks of the leaves are the 

 part generally used as an esculent. The Italians, 

 however, take the unblanched leaves as an ingredient 

 for soup ; and when no other part of the plant can 

 be obtained, the seeds alone will communicate a 

 very agreeable flavour to certain culinary prepara- 

 tions. 



The turnip-rooted celery, or celeriac, is more hardy 

 than the upright varieties. The root of this is the 

 only part used. It attains to a very considerable size, 

 especially in Germany, where it is much esteemed, 

 either as forming an ingredient with other viands, 

 or prepared by itself, the outer coat and fibres 

 being always previously detached. The boiled root, 

 sliced when cold, and mixed with oil and vinegar, is 

 considered a very choice salad. Celeriac is occa- 



