The Botanist's Companion, Volume II: Or an Introduction to the Knowledge of Practical Botany, and the Uses of Plants. Either Growing Wild in Great Britain, or Cultivated for the Puroses of Agriculture, Medicine, Rural Oeconomy, or the ArtsSalisbury, William
Science
The Botanist's Companion, Volume II: Or an Introduction to the Knowledge of Practical Botany, and the Uses of Plants. Either Growing Wild in Great Britain, or Cultivated for the Puroses of Agriculture, Medicine, Rural Oeconomy, or the Arts
Salisbury, William
Plants -- Great Britain
507. LAVER. Fucus esculentus.--This is collected by sailors and people
along the sea-coasts; is eaten both raw and boiled, and esteemed and
excellent antiscorbutic. The leaves of this Fucus are very sweet, and,
when washed and hanged up to dry, will exude a substance like that of
sugar.
508. MAPLE. Acer Pseudo-platanus.--By tapping this tree it yields a
liquor not unlike that of the birch-tree, from which the Americans make
a sugar, and the Highlanders sometimes an agreeable and wholesome wine.
--Lightfoot's Fl. Scot.
509. MARSH MARIGOLD. Caltha palustris.--The flower-buds, before opening,
are picked, and are considered a good substitute for capers.
510. MEADOW-SWEET. Spiraea Filipendula.--The roots of this, in Sweden,
are ground and made into bread.
511. MILK-THISTLE. Carduus marianus.--The young leaves in the spring,
cut close to the root with part of the stalks on, are said to be good
boiled.
512. MOREL. Phallus esculentus.--The morel grows in wet banks and moist
pastures. It is used by the French cooks, the same as the truffle, for
gravies, but has not so good a flavour: it is in perfection in May and
June.
513. MUSHROOM, VIOLET. Agaricus violaceus.--This mushroom requires more
broiling than all the rest; but when well done and seasoned, it is very
good. It is found in dry woods, old pastures, &c. where it grows to a
large size.
514. MUSHROOM, BROWN. Agaricus cinnamomeus.--The whole of this plant has
a nice smell, and when stewed or broiled has a pleasant flavour. It is
to be found as the one above, and is fit for use in October.
515. ORPINE. Sedum telephium.--The leaves are eaten in salads, and are
considered equal to purslane.
516. OX-TONGUE, COMMON. Picris Echioides.--The leaves are said to be
good boiled.
517. PEAS, EARTH-NUT. Orobus tuberosus.--The roots of this, when boiled,
are said to be nutritious. The Scotch Highlander chews the root as a
substitute for tobacco.
518. PILEWORT. Ranunculus Ficaria.--The young leaves in spring are
boiled by the common people in Sweden, and eaten as greens. The roots
are sometimes washed bare by the rains, so that the tubercles appear
above ground; and in this state have induced the ignorant in
superstitious times to fancy that it has rained wheat, which these
tubercles sometimes resemble.
519. SALEP. Orchis Morio.--The powder of these roots is used for a
beverage of that name. This is imported chiefly from Turkey. It grows in
this country, although it is never noticed: the roots are smaller than
those imported, but will answer the purpose equally well.
520. SALTWORT. Salicornia europaea.--This is gathered on the banks of the
Thames and Medway, and brought to London, where it is sold as samphire.
It makes a very good pickle, but by no means equal to the true kind.
Public-domain text, read in full here on John Shaqi.
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