FOODS, FOOD-STUFFS, AND FOOD-ADJUNCTS. 47 



The chief are Lettuce, Watercress, Cress, Mustard, 

 Endive, Chicory, and Sorrel. The LETTUCE (Lactuca 

 sativa, L.), one of the Composite, is slightly narcotic 

 (see p. 1 02, infra). WATERCRESS (Nasturtium officinale, 

 L.), a native plant belonging to an order the Cruci- 

 ferae all of which are innocuous, is pungent, and is 

 rich in sulphur. It is now largely cultivated in run- 

 ning water near the Metropolis and other large cities. 



CRESS (Lepidum sativum, L.), probably a native 

 of Persia, and MUSTARD (Sinapis alba, L.), a British 

 species, are also members of this order. They are 

 eaten when very young seedlings. Mustard also 

 yields the condiment so named, from its ripe seeds. 



ENDIVE (Cichorum Endivia, L.), one of the Com- 

 positse, is a native of Northern China. Its leaves 

 are eaten blanched. Those of CHICORY (C. Intybus, 

 L.), an allied species, the roots of which are em- 

 ployed to mix with coffee, are similarly used, espe- 

 cially in France, as are also the blanched leaves and 

 roots of the allied DANDELION (Taraxacum officinale, 

 Wiggers). SORREL (Rumex sctitatus, L.), one of the 

 Polygonacese, a native of Southern Europe, is used 

 as a salad, especially in France. The chief fruits 

 eaten as * vegetables ' are those of the Tomato, the 

 Vegetable Marrow, and the Cucumber, besides the 

 Beans already mentioned. 



The TOMATO (Lycopersicum esculentum, Mill.), 

 belonging to the Solanaceae, probably native to 

 Mexico, is eaten ripe, either raw, cooked, or as sauce. 

 Numerous varieties with red or yellow fruit of differ- 

 ing form are now grown on a large scale in England, 

 and imported fresh or in tins from America, etc. 



