248 horticulturist's rule-book. 



Beet. — Latin, heta^ 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 Cives. — 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, quingomho, 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, lactnca, 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. 



