178 NEW EDIBLE ROOTS. 



and enlarged by cultivation, is surely a patriotic one, and within the means 

 of any enterprising cultivator who chooses to give himself to the task. 



The introduction and success of the common potato is an example worth 

 following. Two centuries and a half ago this root was recommended by 

 old Gerarde, in his " Herbal," to be eaten as a " delicate dish," but not as 

 a common food ; and within little more than a century, its culture has been 

 so extended over the United Kingdom, Europe, and America, that it has not 

 only become a common food, but the various economic uses to which itis applied 

 are almost infinite. And yet, if we trace it to Chile and Peru, we shall find 

 that in its indigenous condition it bears but a poor resemblance to the 

 magnificent tubers resulting from continued careful cultivation. 



Protracted nursing has alone produced such effects on wild vegetable 

 productions as to render them our commonly cultivated plants. The large 

 and juicy Altringham carrot is only the woody spinal root of the wild carrot, 

 luxuriously fed. Our cabbages, cauliflowers, kohl-rabis, and turnips in all 

 their varieties, spring from one or more species of Brassica, which in their 

 natural state have poor woody bitter stems and leaves, and useless spindle- 

 shaped roots. Our cultivated potato, with all its varieties, comes from the 

 tiny and bitter root of the wild potato, which has its native home on the 

 sea-shores of Chile ; and our apples, plums, grapes, strawberries, and other 

 prized fruits, from well-known wild and little-esteemed progenitors. Our 

 gardens are full of such vegetable transformations. It is so also with our 

 corn plants. 



It is the new chemical conditions in which the plants are placed which 

 cause the more abundant introduction of certain forms of food into their 

 circulation ; and the more full development, in consequence, either of the 

 whole plant or of some of its more useful parts. It has been well observed 

 that if a new plant has a chance of becoming useful in rural economy, it 

 must fulfil certain conditions, in the absence of which its cultivation cannot 

 be profitable. In the first place, it must have been domesticated in some 

 measure, and must suit the climate ; moreover, it must in a few months go 

 through all the stages of development, so as not to interfere with the ordinary 

 and regular course of cropping ; and, finally, its produce must have a 

 market value in one form or another. If the plant is intended for the good 

 of man, it is also indispensable that it shall not offend the tastes or the 

 culinary habits of the persons among whom it is introduced. To this may 

 be added, that almost all the old perennial plants of the kitchen garden 

 have been abandoned in favour of annuals, wherever the latter could be 

 found with similar properties. Thus Lathyrus tuberosus, Ledum telephium, 

 &c, have given way before potatoes, spinach, and the like. 



Let us glance at some of the roots and tubers eaten in different countries 

 which are worth notice. We need not specify the sweet potato, the cassava 

 or mandioc root, the yam, and other tropical tubers which can scarcely be 

 acclimatised here ; although some may be so modified, as we have seen in 

 the Chinese yam, as to be raised with care here. It is a curious investi- 

 gation to run over the different roots that are eaten as food by various tribes 



