806 kSelect plants for industrial culture 



Scorzonera crocifolia, Sibthorp. 



Greece. A perennial herb ; the leaves, according to Dr. Held- 

 reich, used there for a favourite salad and spinach. 



Scorzonera deliciosa, Guasson.* 



Sicily. One of the purple-flowered species; equal, if not 

 superior, in its culinary use to the allied Salsify. 



Scorzonera Hispanica, Linn^.* 



Middle and South Europe, Orient. The perennial root of this 

 yellow-flowered herb furnishes not only a wholesome and palat- 

 able food, but also serves as a therapeutic remedy much like 

 dandelion. Long boiling destroys its medicinal value. Some 

 other kinds of Scorzonera may perhaps be drawn into similar 

 use, there being many Asiatic species. 



Scorzonera tuberosa, Pallas. 



On the Volga and in Syria. This species also yields an edible 

 root, and so perhaps the Chinese Sc. albieaulis (Bunge),the 

 Persian Sc. Scowitzii (Cand.), the North African Se. undulata 

 (Vahl.), the Greek Sc. ramosa (Sibth.), the Russian Sc. As- 

 trachanica (Cand.), the Turkish Sc. semicana (Cand.), the 

 Iberian Sc. lanata (Bieberst.). At all events, careful culture 

 may render them valuable esculents. 



Scntia Indica, Brogniart. 



South Asia. This, on Dr. Cleghom's recommendation, might 

 be utilised as a thorny hedge-shrub. 



Sebsea oyata, R. Brown. 



Extra-tropical Australia and New Zealand. This neat little 

 annual herb can be utilised for its bitter tonic principle 

 (Gentian-bitter). S. albidiflora (P. v. M.) is an allied species 

 from somewhat saline ground. . These plants disseminate them- 

 selves most readily. 



Secale cereale, Linne.* 



The Rye. Orient, but perhaps wild only in the country be- 

 tween the Caspian and Black Seas. Mentioned here as the 

 hardiest of all grain plants for the highest Alpine regions. 

 There are annual and biennial varieties, while a few allied 

 species, hitherto not generally used for fodder or cereal cul- 

 ture, are perennial. The Rye, though not so nutritious as 

 wheat, furnishes a most wholesome. well-flavoured bread, which 

 keeps for many days, and is most extensively used in Middle 



