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and so rapidly do the seeds vegetate that they will begin to 

 shoot in a few hours, and in two or three days a salad may be 

 cut, if the growth of them be assisted by the heat of a room, 

 &c. Thus it is very common to cover over a glass bottle with 

 flannel, to wet this, and then to rub Mustard or Cress seed 

 upon it, where it will adhere, and soon begin to grow, if 

 placed in a saucer of water. 



COMMON MUSTARD. Sinapis nigra. 



Plate 10, fig. 11. 

 Pods four-cornered, with a short beak. 



In waste places and under hedges also cultivated in great 

 abundance in many places for the sake of the seeds, which are 

 ground up, and used at the table. This plant differs in many 

 respects from both the former. Its pods are much smaller, 

 shorter, quite smooth, and with a short style or beak, and 

 pressed much closer to the stem. The lower leaves large and 

 rough the upper narrow, long, and smooth. Seeds black. 



O. S Hoary Mustard, Sand Mustard, and Fine-leaved Mustard, the last 

 common in waste places, about towns even in the midst of London. 



RADISH. RAPHANUS. 

 WILD RADISH. Raphanus raphanistrum. 



Plate 10, fig. 12. 



Pods round, jointed, smooth, of one cell only. Stem rough 

 with transparent hairs. Leaves all stalked, lower ones lyrate, 

 upper ones lance-shaped, all toothed. Flowers yellow, veined. 

 This is most like the Charlock, or Wild Mustard, and is often 

 called the Jointed Charlock it differs from it in having the 

 calyx upright, instead of being spread out, and in the pod, 

 which breaks off into pieces when the seeds are ripe. 



O. S. Sea Radish, a very rare plant, found only hi one or two places, 

 and perhaps not distinct from that above described. 



