i ] 



with a catdogiie, amounting to 77 kinds, of culi- 

 nary herbs, principally fuch as are found fponta- 

 lieoufly growing, or are eafily cultured. It is 

 drawn up on the fame plan with Linn^us's Ma- 

 teria Medica^ fpecifying briefly the duration of 

 each, whether annual, biennial, or perennial ; the 

 part of the plant in ufe ; and the rrjode of drefling 

 it : after thefe follows a brief indication of the 

 tafle or other fenfible qualities, and their reputed 

 effedts on the human body. 



The author divides the culinary herbs into three 

 clafles. 



1. Roots : and thefe into fufiform^ and tuberous. 



2. Stalks : comprehending particularly the young 

 and blanched fhbots ; as Afparagus : and the dijk 

 of the flower j fuch is the Artichoke. 



3. Leaves : divided into Olera^ or boiling herbs, 

 fprouts, and greens ; and Accetaria^ or fallads, 

 eaten crude. 



Our author commends Parfnips^ in preference to 

 Turnips and Carrots, as being lefs flatulent, and 

 more nutritive. He condemns the ufe of Mu/h* 

 rooms : fays the di/k^ and the young ftalks of the 

 Cotton Thiftle, (Onopordon Acanthium) may be 

 eaten, and refemble Artichokes. It is here re- 

 peated, that Cellery is prejudicial to people fubje<5i* 

 to nervous diforders. The contents of this papeu 

 would enrich an Economical HerhaL 



rh 



108. Meloe Vesicatorius. C. a, Len^us. iy62!'? 



A complete hifl:ory of the Meloe Vejicatorius^ 

 Syft. p. 679, or the Bliftering Fly or Beetle, an 



Y 2 infea: 



