SCURVY-GRASS. 291 



incised, amplexicaul by their toothed bases ; they are all gla- 

 brous and succulent. The flowers are arranged in clusters 

 forming a terminal raceme. The calyx consists of four lax, 

 ovate, obtuse, concave, deciduous sepals, white at the mar- 

 gin. The corolla is cruciform, white, twice the size of the 

 calyx. The stamens are tetradynamous, with greenish, sub- 

 ulate, incurved filaments, supporting yellow, oblong anthers ; 

 there are four minute green glands between the filaments. The 

 germen is ovate, compressed, supporting a short persistent style 

 and capitate stigma. The fruit is a globose silicle or pouch, 

 half as long as the pedicel, obscurely veined, with two thick 

 ventricose valves, and two cells, containing two blackish brown 

 seeds. Plate 40, fig. 3, (a) entire flower magnified ; (b) stamens 

 and pistil ; (c) fruit or silicle. 



Common Scurvy-grass is found abundantly in most parts of 

 northern Europe and in Britain, on the sea-coast in stony or 

 muddy localities, and in some alpine situations far inland. It 

 flowers in April and May. 



The generic name, from cochlear, a spoon, refers to the shape 

 of the leaves, which resemble the bowl of an old fashioned 

 spoon. Gerard says, this plant is also called in English, Spoon- 

 wort and Scruby- grass. Some imagine that it is the Telephium 

 and Herba Britannica of the ancients. 



Scurvy-grass is cultivated by sowing the seeds in July, in 

 drills eight inches apart, and when the plants are up, they are 

 thinned to six inches apart. In the following spring the leaves 

 will be ready for use. 



Qualities and General Uses. — This plant is sometimes 

 eaten as a salad. In Iceland they make various dishes of it 

 with acidulated milk, whey, or beer ; they also prepare a pickle 

 by placing it in layers with salt and various aromatics. It is 

 said to impart to the flesh of animals that feed on it a disagree- 

 able flavour. ^ 



The fresh herb has a strong pungent odour when bruised, 

 and a warm, bitter, acrid taste ; both which are almost lost in 

 drying. Its chief virtues depend on an essential oil *, separat- 



* The oil is very ponderous, and has a very subtile penetrating volatile 

 odour. " One drop dissolved in spirit, or received on sugar, communicates 

 to a quart of wine or other liquor the smell and taste of Scurvy-grass." — 

 Lewis, Mat. Med. p. 221. 



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