No. 244. 1 149 



The Cardoon, (Cynara Cardunculus,) originated in Candia; it some- 

 what resembles the artichoke, but grows more lofty. It is used for 

 soupSj ragouts, &c. 



Lettuce, (Lactuea Sativa,) was discovered in the Grecian Archipel- 

 :ago. The two principal varieties are the Cabbage and the Cos Let- 

 tuce; from these all the different kinds have sprung. It is much sought 

 after in the spring; when dressed with oil, vinegar, pepper, &c., and 

 eaten with meats, it is supposed to correct the effects of animal food. 



Endive, (Chicorium Endivia,) came originally from Japan; it is 

 snuch used in England and France, vvith ragouts, roast meat, &c. 



Celery, (Apium Graviolens,) is a native of Great Britain. The wild 

 plant there is called smallage, and grows near the sea shore. In its 

 wild state it has an acid disagreeable taste, and is considered a dange- 

 rous plant to eat on account of its narcotic quality. The Germans 

 boil it, the French use it in soups, and the Americans eat it raw. The 

 cultivators in the neighborhood of Manchester, England, grow it to 

 an enormous size. By judicious cultivation it may be made one of 

 the best vegetables we have. It is a difficult vegetable to bring to 

 good perfection. 



Garden Cress, (Lapsidium Sativum;) is supposed to have come ori- 

 ginally from Persia. 



Parsley, (Apium Petroselinum,) came from Greece. 



Taragon, (Artemisia Dracunculus,) came from Siberia. 



Horse Radish, (Cochlearia Armoracea,) originated in England. 



Nasturtium, (Tropeeolum,) sometimes known as Indian cress, is a 

 native of Peru, 



Chevil, Thyme, Sage, Mint, Savory, Rosemary, Lavender, Tansy, 

 Saffron, and numerous other plants, are common in Europe and this 

 country. 



Rhubarb, (Rheum,) has only been known and generally cultivated 

 within the last 30 years. It is used for pies, tarts, puddings, «S:c. It 

 has a tart taste, and when used for pies can scarcely be recognised 

 from apples. It is easily cultivated, and perennial. 



