AND CULINARY VEGETABLES. 355 



if taken in very minute portions, and mixed up with con- 

 siderable quantities of insipid food. The Prussic acid is 

 found in the kernels of peach-stones and in bitter almonds, 

 but in very small quantities ; and yet one or two of these 

 is sufficient to communicate an exquisite flavor to a dish 

 of cream or pudding. 



Celery belongs to the class of Conium, or hemlock, the 

 poison which caused the death of Socrates ; but its per- 

 nicious qualities will not be developed, and it will grow 

 white and tender, if the steins be kept covered with earth. 



Emily. Insipid plants should, then, on the contrary, 

 be fully exposed to the light and air, in order to bring 

 forth what little flavor they contain ? 



Mrs. B. Yes ; and they should be eaten only when 

 full grown. Great insipidity is not wholesome, anymore 

 than a very strong flavor : the one produces too great ex- 

 citement in the digestive organs, the other does not afford 

 them sufficient stimulus. 



Emily. Both these defects, I should think, might be 

 corrected, by cooking vegetables of such opposite quali- 

 ties together. 



Mrs. B. It is with this view that thyme, sage, mus- 

 tard, onion, and even garlic, are used as seasoning for 

 food of an insipid nature ; and sugar and spices are most 

 useful auxiliaries for such a purpose. 



Caroline. Salt seems to be the most universal of all 

 ingredients to season cookery. 



Mrs. B. I omitted mentioning it, because it was not 

 of the vegetable kingdom. 



There are no less than fifty-four species of plants, which 

 may be considered as belonging to the class of culinary 

 vegetables. These are derived from thirty-nine genera 

 and seventeen families ; and produce above five hundred 

 varieties. 



Among these families, the Cruciform supplies our table 

 with the greatest number of dishes. It derives its name 

 from the blossom having four petals in the form of a cross. 



1926. Of celery what is said? 1927. What comparison is made 

 between the effects of plants of great insipidity and of very strong flavor! 

 1928. How are these different plants made fit for use 1 ? 1929. How 

 many varieties, families, genera, and species of plants are there belonging 

 to the class of culinary vegetables'? 1930. -From what dares the Cruci- 

 form family derive its name, and what is said of ill 



