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these in Britain are the following:—Cabbage 
plants, whose leaves or unexpanded flowers are 
pickled or made into sauerkraut or eaten boiled,— 
white cabbage, red cabbage, savoy, borecole, Brus- 
sels sprouts, cauliflower, and brocoli. Spinaceous 
or oleraceous plants, whose leaves are eaten boil- 
ed,—spinach, New Zealand spinach, white beet, 
sea-beet, turnip-tops, orach or mountain spinach, 
good king Henry or wild spinach, white orach 
or fat-hen, sorrel, French sorrel, stinging-nettle, 
herb patience or patience-dock, spotted hawk- 
weed, pilewort, sowthistle, sauce alone or Jack 
by the hedge, black bryony, and chickweed. Ace- 
taceous or salad plants, whose leaves or whole 
herbaceous parts are eaten raw as salad, along 
with vinegar and spice,—lettuce, endive, succory, 
or wild endive, ox-tongue, dandelion, ox-eye daisy, 
milk-thistle, yarrow or milfoil, white cabbage, 
radish, charlock, mustard, rape, garden rocket, 
water cress, garden cress or wild rocket, French 
or American cress, yellow rocket or winter-cress, 
scurvy-grass, ladies-smock, corn-salad or lamb- 
lettuce, brooklime, burnet, sorrel, garden sorrel, 
French sorrel, alpine sorrel, wood sorrel, nastur- 
tium or Indian cress, purslane, sea bindweed, 
sweet cicely, chervil, celeriac, celery, angelica, 
borage, spearmint, cowslip, primrose, and plan- 
tain or star of the earth. Pot or garnishing 
herbs, whose roots, leaves, or flowers are used 
to flavour soups and garnish dishes,—horse-rad- 
ish, parsley, purslane, tarragon, fennel, dill, cher- 
vil, sweet cicely, anise, Indian cress or nastur- 
tium, marigold, sea-flower, crocus or saffron, and 
borage. Alliaceous plants, whose bulbs are used 
either boiled, raw, or pickled,—onion tree or bulb- 
bearing onion, rocambole, Welsh onion, chives, 
leeks, garlick, and shalot. Sweet or aromatic 
herbs, whose young sprigs are used generally to 
flavour stuffings or soups,—thyme, lemon-thyme, 
sage, clary, spearmint, peppermint, pennyroyal, 
pot marjoram, sweet marjoram, winter marjor- 
am, common marjoram, summer savory, winter 
savory, sweet basil, dwarf or brush basil, rose- 
mary, lavender, tansy, and balm. Asparaga- 
ceous plants, whose young shoots, peeled leaf- 
stalks, flower-scales, or fruit-flesh are eaten boil- 
ed on toast with butter, or are occasionally made 
into pies,—asparagus, good king Henry, bladder- 
campion, hop, Alexanders, Persian willow or 
willow-herb, cardoon, rhubarb, burdock, thistle, 
celery, sea-kale, artichoke, milk-thistle, cotton- 
thistle, pompion, water-melon, squash, and ve- 
getable marrow. Hsculent-rooted plants, whose 
roots are mostly eaten boiled, or rarely raw when 
young, and sometimes made into bread, —pota- 
toes, Jerusalem artichokes, turnips, turnip-root- 
ed cabbage, radish, rampion, beet, parsnip, carrot, 
skirret, Hamhurgh parsley, scorzonera, salsafy, 
arrowhead, bitter vetch, earth-nut, meadow- 
sweet, salep, silver-weed, Solomon’s-seal, and 
black bryony. Leguminous plants, whose fruit 
is eaten boiled, either enclosed in the pod when 
tender, or shelled, or whose seeds are ground 
VEGETABLE. 
when ripe,—pea, sea-pea, bean, dwarf and run- 
ning kidney-beans. Pickling plants, whose whole 
substance, or whose bulbs, leaves, flowers, or fruit 
are used in pickling,—onions, samphire, marsh- 
samphire, sea-convolvulus, sea-sandwort, sea- 
orach, sea-salsola, golden samphire, red cabbage, 
capers, marsh-marigolds, cauliflower, love-apples, 
egg-plants, cucumbers, capsicums, cherry-pepper, 
bell-pepper, and Indian cress or nasturtiums. 
Hdible alge, or sea-weeds,—sweet fucus or sea- 
belts, dulse, red dulse, bladder-leeks, ciliated 
dulse, fringed dulse, pepper dulse, bladder or 
hunting fucus or gulf-weed, oyster-green, and 
lava. Hdible fungi, — cultivated mushroom, 
champignon, chanterell, morrel, and truffle. Me- 
dical plants, whose whole substance, or whose 
leaves, flowers, or fruit are used in domestic me- 
dicine, — angelica, anise, coriander, carraway, 
parsley, dill, fennel, agrimony, marsh-mallow, 
rue, hyssop, balm, sage, arum, assarabacca, ladies’- 
smock, chamomile, lesser centaury, meadow- 
saffron, elecampane, liquorice, carrots, worm- 
wood, southernwood, Roman wormwood, scurvy- 
grass, leeks, garlic, sea-holly, and dandelion. 
Confectionary plants, which are used in tarts, 
puddings, or candying,—angelica, celery, elecam- 
pane, rhubarb, vegetable marrow, pompion, car- 
raway, coriander, and anise. 
Kitchen vegetables, particularly such bulky 
and common kinds as the succulent roots and 
the brassicas, form an essential part of the sound 
and healthy food of human beings,—insomuch 
that any person who long and entirely wants 
them is certain to suffer serious derangement of 
his constitution, or to contract some severe dis- 
ease; and when used largely and judiciously, 
with a due regard to the tone of the stomach, 
and with a proper selection of the most saline 
and succulent kinds, they act as a prompt remedy 
for scorbutic complaints and for various kinds of 
general debility. Any method, therefore, for pre- 
serving them long in a fresh state, in voyages at 
sea, or in other situations where frequent supplies 
of them cannot be obtained, is of vast importance 
for the conservation of health. About 10 or 12 
years ago, a new and curious method of pre- 
serving them was discovered by M. Braconnot, 
and is said to have proved .highly efficient, after 
being tested by a number of trials. This me- 
thod is as follows:—Provide a cask furnished 
with an opening, which fill three-quarters with 
the vegetables which it is desired to preserve. 
At the opening, fix an iron wire, to which sus- 
pend a match of sulphur, which set on fire. After 
burning for some time, shake the cask, and put 
on the vegetables sheets of paper which have ab- 
sorbed sulphuric acid for a time. Fumigate the 
cask with burning brimstone at two different 
times, taking care to preserve the vegetables and 
sheets of paper from the embers of the match 
when burning. The vegetables, after parting 
with the water of vegetation, appear boiled. 
After this process they are put into stoneware 
