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
521. SAMPHIRE. Crithmum maritimum.--This has long been in much esteem as
a pickle: it grows on the high cliffs on the Kentish coast, where people
make a trade of collecting it by being let down from the upper part in
baskets. A profession of great danger.
522. SCURVY-GRASS. Cochlearia officinalis.--The leaves are hot and
pungent, but are considered very good, and frequently eaten between
bread and butter.
523. SAUCE ALONE. Erysimum Alliaria.--This is very good boiled with
salt-meat in the spring, when other vegetables are scarce. It is
valuable to the poor people; and is, in general, a common plant under
hedges.
524. SEA BINDWEED. Convolvulus Soldanella.--This plant is to be found
plentifully on our maritime coasts, where the inhabitants plucks the
tender stalks, and pickle them. It is considered to have a cathartic
quality.
525. SEA-PEAS. Pisum maritimum.--These peas have a bitterish
disagreeable taste, and are therefore rejected when more pleasant food
is to be got. In the year 1555 there was a great famine in England, when
the seeds of this plant were used as food, and by which thousands of
families were preserved.
526. SEA-WORMWOOD. Artemisia maritima.--Those who travel the country in
searching after and gathering plants, if they chance to meet with sour
or ill-tasted ale, may amend it by putting an infusion of sea-wormwood
into it, whereby it will be more agreeable to the palate, and less
hurtful to the stomach.--Threlkeld. Syn. Pl. Hibern.
This is an ingredient in the common purl, the usual morning beverage of
our hardy labouring men in London.
527. SEA-ORACH, GRASS-LEAVED. Atriplex littoralis.--This plant is eaten
in the same manner as the Chenopodium.
528. SEA-BEET. Beta maritima.--This is a common plant on some of our
sea-coasts. The leaves are very good boiled, as are also the roots.
529. SILVER-WEED. Potentilla anserina.--The roots of this plant taste
like parsneps, and are frequently eaten in Scotland either roasted or
boiled.
In the islands of Tiras and Col they are much esteemed, as answering in
some measure the purposes of bread, they having been known to support
the inhabitants for months together during a scarcity of other
provisions. They put a yoke on their ploughs, and often tear up their
pasture-grounds with a view to get the roots for their use; and as they
abound most in barren and impoverished soils, and in seasons when other
crops fail, they afford a most seasonable relief to the inhabitants in
times of the greatest scarcity. A singular instance this of the bounty
of Providence to these islands.--Lightfoot's Fl. Scot.
530. SOLOMON'S-SEAL. Convallaria Polygonatum.--The roots are made into
bread, and the young shoots are eaten boiled.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account