‘428 History of Garden Vegetables. 
‘us of the ulpicum of the Romans seems to indicate this plant. 
‘Columella! and Pliny? both say it is larger than the garlic; Col- 
umella, that the bulb is composed of many cloves, and that it is 
particularly loud-smelling. Vegetius? calls it the Beticum ulpicum 
or Andulasian ulpicum. Cato* speaks of its use in veterinary 
practice. Palladius® gives minute directions for its culture. If, 
however, cultivated in Italy, it seems not to have extended its area, 
but to have disappeared in later times, perhaps superseded by the 
leek, 
The great-headed garlic is called’in France ail d'orient, ail a 
cheval, pourrat, pourriole; in Germany, pferde-knoblauch ; in Italy, 
porrandello, 
Chabreus, 1677,° gives for names: German, aberlauch, acker- 
knoblauch; in France, ail pourreau; in Italy, aglioporro. 
The synonymy in part is as follows :— 
Scorodoprasum sive alliporrum. Adv., 
Scorodoprasum. Lob. obs., 1576, 79. Chabe. "1677, 201. 
arlotan alterum. Lugd., "1587, 1 
Porrum Indum. Cam. hort., 1588, ist. 
Scorodoprason I. Clus. hist., 1601, 190. 
Ampeloprasum primum, Dod., 1616, 690. 
Scorodoprasum dictum J. B. Bay, 1688, 1121. 
Allium ampeloprasum. Lin. 
Great round- ree one Mill, ak 1807. 
Great-headed garlic 
Ground-nut. Apios tuberosa Meench, 
This plant, a native of North America, and common in moist 
‘thickets, is included by Vilmorin among the plants of the kitchen 
garden, and worthy of trial. It is hence liable to appear at any 
‘time into American culture. The edible portions are the tuberous 
enlargements borne on the roots, and of the size of an egg or larger ; 
these tubers are starchy, often of an agreeable flavor, and may be 
-eaten like the potato. 
In the colonial period the tubers of the wild plant were a 
1Columella. Lib. xi., c. 3; lib. x., c. 112. 
2 Pliny. Lib. xix., ©. 34. 
3 Vegetius. Lib. i., c. 18. 
t Cato. C. 71. 
5 Palladius. Lib. xii., 
‘6 Chabræus. Ic. et ens "1677, 201. 
