42 THE USES OF PLANTS. 



name from resembling the true Artichoke (Cynara 

 Scolymus, L.) in flavour, and from the Italian ' gira- 

 sole,' the equivalent of our old English name for 

 Sunflower c Turnsole.' They contain no starch, so 

 do not become floury on boiling, but are rich in 

 sugar and in a soluble substance resembling starch, 

 known as ' inulin/ 



The TURNIP (Brassica Rapa, L., a variety of B. 

 campestris, L.) is the enlarged root of a biennial 

 Cruciferous plant, which occurs wild in England. It 

 contains 92 per cent, of water, and no starch or sugar, 

 but a pungent essential oil. The Swede and the Rape 

 are distinct varietal forms. 



The CARROT (Daucus Carota, L.), a cultivated 

 variety of a British plant, is said to have been intro- 

 duced into cultivation from Holland during the reign 

 of Elizabeth. The tap-roots contain 89 per cent, of 

 water and 4*5 per cent, of sugar. 



The PARSNIP (Pastinaca sativa, L.), like the Carrot, 

 is the tap-root of a British species belonging to the 

 Umbelliferce. It has been cultivated since Roman 

 times, and is generally eaten with salt meats. It 

 contains 81 per cent, water, 3 per cent, sugar, and 

 3* 5 per cent, starch, and is occasionally fermented 

 into a wine or beer, or distilled for spirit. 



The BEETROOT (Beta rubra,T>.C., Nat. Order, CJteno- 

 podiacece)) believed to be a variety of a common sea- 

 shore weed, was introduced into cultivation about two 

 centuries ago. Its enlarged red root is boiled and 

 eaten cold. It contains 82 per cent, water and 10 per 

 cent, sugar. 



The ONION (A Ilium Cepa, L.), the bulbous stem of 



