TURNIP-ROOTED CHERVIL 



243 



Uses. — The roots are eaten boiled. The flesh is floury and 

 sweet, with a peculiar aromatic flavour. They keep well all through 

 autumn and winter. 



Attempts have been made of late years to introduce into kitchen- 

 gardens the culture of the Prescott Chervil {Cerfeuil de Prescott), a 

 native of Siberia, which produces large edible roots like those of the 

 variety just described, and is grown much in the same way. Its 

 roots are longer and larger than those of the Common Tuberous- 

 rooted Chervil, but their flavour is coarser and more like that of 

 the Parsnip. The seeds grow easily, but should not be sown 

 before July, or the plants will rapidly run to seed. 



CHICKLING VETCH 



Lathy rus sativus, L. Leguminoscs. 



French, Gesse cultivee, Lentille d'Espagne, Pois carre. German, Essbare Platterbse, 

 Weisse Platterbse, Deutsche Kicher. Flemish, Platte erwt. Spanish, Arveja. 

 Spanish- American, Muelas. 



Native of Europe. — Annual. — Stem winged, 16 to 20 in. high, 

 maintaining an erect position with difficulty without some support ; 

 leaves compound, pinnate, without an odd one, the place of which 

 is supplied by a prehensile tendril ; leaflets four in number, long 

 and narrow ; flower-stalks slender, axillary, one-flowered, com- 

 mencing to appear at the fifth or sixth joint of the stem. Flowers 

 smaller than those of the Pea, but the same in shape, white, tinged 

 with blue on the standard ; pods broad and short, very flat, thick, 

 and winged ; seed white, somewhat variable in shape, triangular or 

 square, broader and thicker at the side of the hilum than at the 

 other side. The seed is sown in spring like Peas, in the place 

 where the crop is to grow, and the growing plants require no special 

 attention. The unripe seeds are eaten like green Peas ; when ripe 

 and dried, they may be used to make pea-soup. The use of this 

 Vetch is very little understood in England, but we have heard 

 that Spanish cooks make a nice dish of it. 



CHICK-PEA 



Cicer arietinum^ L. LeguminoscB. 



French, Pois chiche. German, Kicher-Erbse. Italian, Cece. Spanish, Garbanzo, 

 Portugziese, Chicaro. 



Native of Southern Europe. — Annual. — A rough-stemmed plant, 

 almost always branching near the ground, and from 20 in. to 2 ft. in 

 height. Stem hairy, as are also the leaves, which are compound, 

 pinnate with an odd one, and with small, round, toothed leaflets ; 

 flowers axillary, small, solitary, white in the ordinary variety, and 

 red in the kinds which have coloured seeds ; pods short, much 



