IIG EXGLISII BOTANY. 



shining. Plant varj'ing considerably in hairiness, but always more or 

 less har.sli to the toucli. , 



Var. 3 has a different aspect, but seems to have no positive cha- 

 racters to separate it from the typical forai. The tips of the calyx 

 segments ai'e erect or slightly recurved in both varieties. 



Common Comfrey. 



French, Consoudc officinale. German, gchniitchliche Walhcurz. 



The Comfrey derives its name, according to Dr. Prior, from the Latin word Confirma, 

 from its supposed strengthening qualities. It is slightly stringent, and was formerly 

 regarded as a steptic and vulnerary. It was known to our fathers by the name of 

 the "great consound." It was also used for "griefes of the lungs," and possibly 

 with good effect, as the leaves, stems, and the root abound in mucilage. The young 

 leaves when boiled form a tolerable vegetable, and are not unfrequently eaten by 

 country people where the plant abounds. They are sometimes used to flavour cakes 

 and other culinary preparations. 



The Comfrey is much relished by cattle, particularly by cows, and affords a large 

 crop of herbage, which would prove profitable on moist rich land as a fodder plant. 

 Being perennial it lasts several years without renewal. In moist situations it grows 

 very freely, dying down in winter, but if cut before the flowers quite expand, many 

 crops might be gathered each season. Owing to the successful growth of the plant 

 being only possible on rich and moist land, our agriculturists have paid it but little 

 attention. Professor Buckman, however, tells us that a species of S^-raiihytum greatly 

 resembling our common Comfrey was introduced into England from the Caucasus in 

 1811, and was recommended at the time chiefly as an ornamental plant in shrubberies 

 and large gardens. Recently, however, it has been tried as a green " soiling plant," 

 with very good results. From an analysis of the plant made by Professor Voelcker, it 

 appears to be equal to some of our more important green food crops ; and certainly, if 

 we take into consideration the quantity of its produce, there are few plants capable of 

 yielding so much of green food as the Comfrey. Dr. Voelcker says " that the amount 

 of flesh-forming substances is considerable. The juice of this plant contains much 

 green and mucilage, and but little sugar." 



SPECIES II.-S YM PHYTUm TUBEROSUM. Linn. 



Plate MCXVII. 



rieicli. Ic. Fl. Germ, et Helv. Vol. XVIII. Tab. ilCCCIV. 

 BiUof, Fl. Gall, et Germ. Exsicc. No. 2713. 



Rootstock hoi'izontal, tuberous, knotted, fleshy, prajmorse, branched, 

 with slender root fibres. Stem rather thick, simple or nearl}- so, very 

 slightly winged above. Leaves all oval or elliptical-oval, the upper 

 ones slightly decurrent, especially the pair at the base of the racemes. 

 Calj'x segments strapshaped, divided nearly to the base, in fruit not 

 muricated, the hairs being seated on inconspicuous tubercles. Corolla 

 about twice as long as the calyx ; scales included. Plant clothed with 

 minute pubescence, intermixed wth rather harsh bristly haii's, many 

 of them gland-tipped. 



