New Principles of Gardening, 
4. The Medicinal Virtues. 
A Decoétion of the Root made with Wine, will expel Wind, 
provoke Urine, and is excellent againft the Strangury, as alfo 
are the Seeds. 
5. The Parts for ufe in Sallets are, 
(1.) The frefh Sprouts, Tops and Stalk, while tender, being 
blanch’d. (2.) The Root being peeled, and eaten raw or boiled 
in Soup, is very good for the Stomach, and its tender Shoots 
make an excellent Pickle. 
6. lts Proportion or Quantity in a Sallet is difcretionally, and 
is eaten with Oyl, Pepper, Salt, &c. 
7. Its Cultivation. 
The Seed may be fown as foon as ripe in Auguft, or in the 
March following. It delights in good mellow Land, being 
fown thin; its Seed is not produced under two Years growth, 
after being gathered and fown in Augu/f, in {mall Borders of 
three Foot in breadth, ge. 
5 EO essa 
Of Afparagus. 
1. Its Names and Kinds. 
SPARAGUS is called in Latin (1.) Afparagus Sa- 
tivus, Garden Afparagus. (2.) 4/paragus Paluftris, Marth 
Sperage. (3.) A/paragus Petreus, Stone or Mountain Sperage. 
(4.) Afparagus Silveftris, wild Sperage. (5.) Afparagus Silveftris 
Spiniofes Clufi, wild thorny Sperage; but of all thefe kinds — 
we cultivate none but the firft, whichis calledin Greek cardeayos, 
in High Dutch Spargen, in Low Dutch Afperges and Coralcruut 
or Herba Coralli, Coralwort in refpe& to its red Berries; in 
Spanifh Afparagos, in Italian Afparago, in French Afperges, 
and yulgarly in Englsfh Sparrow-grafs. 
B 2 a. ds 
