354 ON OLEAGINOUS PLANTS. 



branches, which blossom in the air, ripen no seed ; while 

 the lower lateral branches, which burrow in the earth, 

 develope no regular blossom, that is to say, have no petals; 

 but the stamens and pistils bring the seeds to perfection. 



Among the objects of cultivation, the vegetables raised 

 in our gardens for culinary purposes form a class of con- 

 siderable interest. 



Caroline. In our choice of these, we must be regulat- 

 ed by the palate. 



Mrs. B. Principally, no doubt ; but modified by other 

 circumstances, such as soil, climate, &/c. Plants of a fi- 

 brous, woody nature are too tough to be either palatable 

 or digestible. Those which are acrid, or very bitter, must 

 equally be rejected. A powerful flavor is also objection- 

 able ; and, on the other hand, great insipidity will not 

 gratify the palate. Here, then, are many causes of exclu- 

 sion, but some of them admit of remedy. 



Plants of an acrid nature may be eaten young, before 

 the acridity is well developed, especially if the most deli- 

 cate parts be chosen, which are those that have been least 

 exposed to the light. Thus the receptacle, or what is 

 commonly called the bottom of the artichoke, and the in- 

 ternal part of the bractae, are mild and pleasant to the 

 taste when young. 



Emily. And asparagus we eat as soon as the young 

 shoots appear above ground. 



Caroline. And do we not even find the taste of rhubarb 

 in tarts delicate and pleasant, when the plant is very 

 young, while, when full grown, it is so repugnant to us ? 

 Mrs. B. It is true that rhubarb requires to be eaten 

 very young, in order to be palatable ; but it is the ribs of 

 the leaves which we make into tarts, while that part of 

 the plant taken medicinally, and which is so pungent and 

 disagreeable, is the roots; and it must grow in a warmer 

 climate to have its medicinal properties developed. That 

 which we import from Turkey is grown either in Tartary 

 or at the foot of Mount Caucasus. 



All strong vegetable flavors, even that of the Prussic 

 acid, which is one of our most deadly poisons, may be 

 rendered agreeable to the palate, and perfectly innocent, 



1920. In the cultivation of vegetables what ones should be rejected? 

 1921. How can plants of an acrid nature be used? 1922. Of rhubarb 

 what is said? 1923. And of the imported rhubarb 1 ? 1924. How 

 may all strong vegetable flavors be used! 1925. From what is Prus- 

 sic acid obtained? 



