1887 | History of Garden Vegetables. . $I 
The synonymy is as below: 
Valeriana peregrina purpurea. Bauh., a. 1596, 293. 
Valeriana indica. Clus., Hist., 1601, 2, 54, cum ic. 
Valeriana peregrina purpurea pean Bauh., Pin., 1623, 164; 
Prod., 1671, 87, cum tc. 
Valetiana peregrina, seu Indica. J. Bauh., Hist., 1651, iii. pt. 2, 
212, cum ic. 
Valeriana mexicana. Ray, Hist., 1686, i. 394. 
Valerianella cornucopioides, flore galeato, Tourn., Inst., 1719, 
33- 
Valeriana cornucopie. Linn., Sp., 1762, 44. 
Fedia cornucopiæ. Gaertn., Fruct., 1788, ii. 37. 
ALEXANDERS. Smyrnium olusatrum L., 
The name said to be a corruption of Olusatrum (Webster’s 
Dict.), but Ray (“ Hist. Plant.,” 437) says called so either because it 
came from the Egyptian city of that name, or it was so believed. 
The Italian name sacerone is believed by Ray to have been cor- 
ruptly derived from Macedonia, but a more probable origin is 
from maceria, the Italian for wall, as Columella (lib. xi. c. 3) says, 
“ Pastinato loco semine debet conseri maxime juxta maceriam.” 
English, Alexanders, Alisanders, Allisanders, Horse parsley, 
Macedonicum, Parsley macedonian, Arabic, Seniruion. Belgian 
Petersilie van Alexandria, P. van Macedonien, Groot decd. 
French, Alexandre, Ache large, Grand ache, Maceron. German, 
Alexandrinum, Brust-wurzel, Engel-wurzel, Herda alexandriana, 
Gross Epffich, Peterlin, Liebstockel. Greece, Agrioselinon, Mauro- 
selinon, Skuloselinon. Greek, Hipposelinon, Smyrnion. Italian, 
lessandrion, Herba Alexandrina, Macerone, Smirnio. Latin, 
Fiipposelinon, Olisatum, Olusatrum, Smyrnion. Portuguese, Cardo 
do coalho. Spanish, Apio macedonica, Perextl macedonico. 
In this Umbhellifer, as Dé Candolle remarks, we can follow 
the plant from the beginning to the end of its culture. Theo- 
phrastus, who flourished about 322 B.c., speaks of it as an offi- 
cinal plant, under the name of Hipposelinon. Dioscorides, who 
lived in the first century after Christ, speaks of the edible prop- 
erties of the roots and leaves, while Columella and Pliny, authors 
of the same century, speak of its cultivation; Galen, in the second 
century, classes it among edibles, and Arsene in the third cen- 
tury, gives a receipt for its preparation for the table. aaale- 
