248 HORTICULTURIST'S RULE-BOOK. 



Beet. Latin, beta, the beet-plant. 



Cabbage. French, cabus, from the Latin caput, a head. 



Carrot. French, carotte, from Latin carota, the carrot. 



Brussels sprouts. From Brussels, Belgium. 



Cauliflower. Latin, caulis, stem, and flower. 



Celery. Latin, selinon, parsley. 



Chervil. Anglo-Saxon, cerfille, indirectly from a Greek com- 

 bination signifying " pleasant leaf." 



Chives or Gives. Latin, cepa, onion. 



Corn. Anglo-Saxon, corn. 



Cress. Old German, kresan, to creep. 



Cucumber. Latin, cucumis. 



Egg-plant. From the egg-shaped fruit of some varieties. 



Endive. French, endive, indirectly from the Latin intubus, 

 the endive or chicory. 



Garlic. Anglo-Saxon, gar and leak, spear-leaf, referring to 

 the shape and position of the leaves. 



Gumbo. Portuguese, quingombo, from quillobo, an African 

 name. 



Horseradish. Refers, evidently, to the strong and pungent 

 character of the roots by reference to the strength of the 

 horse. 



Kohlrabi. Corruption of the Latin caulo-rapa, stem-turnip. 



Leek. Anglo-Saxon, leac or leak. 



Lettuce. Latin, lactuca, the lettuce ; from lac, milk, refer- 

 ring to the milky juice of the plant. 



Melon. Latin, melo, a certain small melon. 



Mushroom. French, mousseron, alluding to mousse, or moss, 

 in which some mushrooms grow. 



Mustard. French, mustarde, from Latin mustum, the must, 

 with which mustard was mixed. 



Onion. French, oignon ; indirectly from Latin unus, one, 

 unis, oneness, in allusion to a plant of which the bulb was 

 formed in one piece. 



Parsley. From a Greek combination meaning " rock-pars- 

 ley," a parsley-like plant. 



Parsnip. Latin, pastinaca. 



