1887] History of Garden Vegetables. 527 
` From a botanical point of view we have two types in these 
plants,—the armed and the unarmed; but these characters are 
by no means to be considered as very cohakee as in the Smooth- 
Solid we have an intermediate form. In an olericultural point 
of view we have but one type throughout, but a greater or less 
perfection. A greater acquaintance with the wild forms would, 
doubtless, show to us the prototypes of the variety differences 
as existing in nature. 
The cardoon is called, in France, cardon, cardonette, chardon- 
nerette, chardonnette ; in Germany, Cardy, Carde; in Flanders, 
ardoen, cardonzen ; in Denmark, kardon ; in Italy, Spain, and 
Portugal, cardo. 
Carrot. Daucus carota L. 
The carrot and the parsnip, if known to them, seem to have 
been confounded in the descriptions by the ancients, and we find 
little evidence that the cultivated carrot was known to the Greek 
writers, to whom the wild carrot was certainly known. The 
ancient writers usually gave prominence to the medical efficacy 
of herbs; and if our supposition be correct that their carrots 
were of the wild form, we have evidence of the existence of the 
yellow and red roots in nature, the prototypes of these colors 
now found in our cultivated varieties. Pliny, who was a natu- 
ralist, says they cultivate a plant in Syria like staphy/inos, the 
wild (?) carrot, which some call gingidium, yet more slender and 
more bitter, and of the same properties, which is eaten cooked 
or raw, and is of great service as a stomachic; also a fourth 
kind, resembling a pastinaca somewhat, called by us Gallicam, 
but by the Greeks daucon. This comparison with a parsnip and 
the name is suggestive of the cultivated carrot. Galen, a Greek 
physician of the second century, implies cultivation of the carrot 
when he says the root of the wild carrot is less fit to be eaten 
than that of the domestics In the thirteenth century, however, 
Albertus Magnus (lib. vii. tract. ii. cap. 1-4) treats of the plants 
under field culture, garden culture, orchard culture,and vineyard 
culture, and yet, while naming the parsnip, makes no mention of 
the carrot,—if the word pastinaca really means the parsnip. I 
am willing to believe, however, that the fastinaca of Albertus 
* Theophrastus, Bodzeus a T ed. 1644, IIIQ, 1122. 
s Pliny, lib. tx. c. 16; lib. tit. c, 27. 3 Matth., Op., 1598, 570. 
