114 BROAD-LEAVED GARLIC. 



Sabbath bells are chiming, its odour is borne 

 afar upon the breeze, as the feet of those who 

 are going up to the house of God have trodden 

 upon it. Gerarde says, '' The leaves of Ran- 

 soms are stamped and eaten with fish, even as 

 we do eate greene sauce, made with Sorrell." 

 We have seven other wild species of Garlic, 

 most of which have purple flowers. No other 

 kind is so frequent as this. Gerarde says 

 of one of the species, " Those that worke 

 in the mines affirme that they find this roote 

 very powerful in defending them from the 

 impm*e spirits, which often, in such places, 

 are troublesome to them." Several species 

 have bulbs amons; the flowers. One of the 

 prettiest kinds is the Chive Garlic {Allium 

 Schoetwprasum), which, though a rare plant in 

 our meadows, is frequently cultivated in the 

 cottage garden. The name of the genus is 

 said to be taken from the Celtic word all, 

 which signifies hot, or burning. 



