190 
CALYCIFLORiE. 
quire a very rich soil, and the roots attain perfection 
in 5 or 6 mouths. By planting at different periods a suc- 
cession of crops may be obtained. At present it is not so 
generally cultivated as formerly. It has fallen into neg- 
lect from its being peculiarly liable to the devastations of 
the rats, so that the crop is very uncertain. It is proba- 
ble that it is the strong odour peculiar to the plant which 
attracts these destructive animals, for the arracacha is at- 
tacked in preference to every other vegetable. 
The root is prepared for use by boiling, and requires 
a longer application of heat than is necessary with the 
potato or the yam. In order to get rid, in a great mea- 
sure, of its peculiar flavour, it is customary to boil in two 
waters. When properly dressed, it is equal to any of the 
edible roots. After being boiled, it may be grated and 
employed as an ingredient for thickening soups. 
The flavour of the root when dressed has been aptly 
compared to a combination of that of the parsnip with 
that of the potato. The relish for it increases with use. 
Altogether the Arracacha is a most valuable plant, and 
well deserving of being more generally cultivated. 
ORDER XCI1I. ARALIACE^E. — IVY FA- 
MIL Y. 
Herbaceous or shrubby plants with the same 
character as the Umbellifer®, except that the pe- 
tals are usually flat, the styles usually more than 
two, and the fruit a 3- oo -celled drupe. Albu- 
men nearly fleshy. 
Leaves alternate, exstipulated, on long petioles. Flow- 
ers umbellated or capitate. 
1. SciODAPIlYLLUM. 
Calycine margin very short, entire or toothed. 
Petals 5, cohering at the apex in the form of a 
calyptra. Stamens 5. Styles 5. Perry 5-celled. 
Name, from tfxiccSw an umbel, and puXXov a leaf, from the 
leaves being arranged in an urnbelliform manner. 
