M. Link on the Ancient History Leguminous Fruits. S5T 
which is plentiful in Syria and Cilicia, and ctKctvh^ and 
(1. ii, c. 167. — 169.) The first has leaves like those of the wild 
carrot, (Daucus Carota sylvestris)^ but finer, and of a bitter 
taste, and also a white and bitter root. Daucus Gingidium^ 
which grows wild in the south of France, is very probably an- 
other plant. is somewhat sharp, bitter, and edible. 
This is not the case with Myrrhis odorata or Scandix cer^dlium^ 
which have rather a sweet taste and a pleasant smell. is 
often mentioned by the Greeks, because this plant was much 
used at Athens by the poor as greens. K»vK»Xig has leaves like 
fennel, a white, sweet-smelling umbel, and is eaten both raw 
and dressed. It is therefore none of the species which we now 
call Caucalis. Theophrastus makes no mention of this plant. 
I dare not venture to determine it. 
SsA;yay of the Greeks, Apium of the Romans, appears to be our 
Parsley, {Apium petroselinum). The curled variety, not common 
among umbelliferous plants, distinguishes this plant, and is dis- 
tinctly named by Theophrastus, (Hist. PI. 1. vii. c. 4. § 6.), as also 
by Pliny, (1. xix. c. 8.) and others. It is not classed among the 
Olera^ but among the Condimenta. A]1 that the ancients say of 
apium contradicts not this description. Only the aihivov of 
the poets has been considered to be Apium graveolens; for which 
opinion I know no reason, since parsley grows in moist, boggy 
places. Although Dioscorides says of lAgao-gAtvov (1. hi. c. 74.), it is 
larger than the garden <rgA<yoy, it is yet too rash to conclude that it 
is Apium graveolens. Linnaeus mentions Sardinia as the native 
country of parsley ; but it is found wild throughout the whole 
north of Europe, in mountainous tracts, by pools, and in moist 
meadows. The finely divided leaf was early noticed by the 
ancients, and used as garlands, (for example, by the poets in 
the Nemean Games). The ancients prized the pure form 
more than we do : they admired the leaf of the Acanthus, 
but speak nothing of its flower ; at present we prefer flowers 
to leaves. I find no notice among the ancients of the use 
of ' Celery (Apium graveolens) a relish. Beckman re- 
marks, that in the year 1690, the gardener Hess speaks of 
celery as a garden plant which had but lately become known. 
But John Bauhin says it was early transferred to the gardens, 
ouly it is softer than the wild parsley. Probably the leaf 
