S58 



DOMESTIC BOTANY. 



Sea Holly or Sea Holm {Eryngium maritimum). A strong 

 growing perennial, found on tlie sandy shores of this country. 

 It has spiny leaves, and compact heads of blue flowers, the 

 whole plant having a bluish-white appearance ; the roots are 

 candied and sold as candied Eryngo. When boiled or 

 roasted, they resemble chestnuts, and are palatable and 

 nutritious. 



Arracacha esculenta. A native of and cultivated in abun- 

 dance in the Andean regions of Peru and New Grenada. It 

 is similar in growth to some species of Chcerophyllum, and 

 has large fusiform roots like carrots, forming an extensive 

 article of food to the inhabitants of the above-named regions. 

 About forty years ago it was introduced into this country 

 under the expectation that it would supersede the Potato, 

 but it did not succeed. 



Giant Fennel (Ferula communis). A tall perennial, native 

 of the South of Europe, often attaining t>he height of 10 or 

 more feet, having stems about 3 inches in diameter filled 

 with pith which, when dry, ignites like tinder, and is used in 

 Sicily and other parts for that purpose. When once ignited 

 it consumes very slowly, and without injury to the tube of 

 the stem : it is used for preserving and carrying fire from 

 place to place. This custom is of great antiquity, and serves 

 to explain the passage in Hesiod, where speaking of the fire 

 Prometheus stole from Heaven, " He says he brought it in 

 Ferula." 



Asafoetida (Ferula (JSfarthex) Asafcetida). A tall grow- 

 ing plant with fennel-like leaves, from which it scarcely 

 differs as a genus. It is a native of Thibet and the western 

 parts of Asia, and is said to produce the genuine asafoetida, 

 which is a milky juice that exudes from and hardens on the 

 root when cut. In this country it is used in medicine, but 

 has a rcost nauseous smell, hence the name "Devil's Dung," 

 being a great contrast to the name, " Food of the Gods," given 

 to it by the Persians, who hold it in high esteem, and use it as 

 a condiment. Several other allied species also yield asafoetida 

 of various qualities. 



