The Natural History of Pliny, Volume 4 (of 6)Pliny, the Elder
History
The Natural History of Pliny, Volume 4 (of 6)
Pliny, the Elder
Natural history -- Pre-Linnean works
The other plants that are of a cartilaginous nature are concealed,
all of them, in the earth. In the number of these is the rape, a
subject upon which it would almost appear that we have treated[981]
at sufficient length already, were it not that we think it as well
to observe, that medical men call those which are round “male,”[982]
while those which are larger and more elongated, are known to them as
“female” rape: these last are superior in sweetness, and better for
keeping, but by successive sowings they are changed into male rape.[983]
The same authors, too, have distinguished five different varieties of
the turnip:[984] the Corinthian, the Cleonæan, the Liothasian, the
Bœotian, and the one which they have characterized as peculiarly the
“green,” turnip. The Corinthian turnip[985] grows to a very large
size, and the root is all but out of the ground; indeed, this is the
only kind that, in growing, shoots upwards, and not as the others do,
downwards into the ground. The Liothasian is known by some persons
as the Thracian turnip;[986] it is the one that stands extreme cold
the best of all. Next to it, the Bœotian kind is the sweetest; it is
remarkable, also, for the roundness of its shape and its shortness;
while the Cleonæan turnip,[987] on the other hand, is of an elongated
form. Those, in general, which have a thin, smooth leaf, are the
sweetest; while those, again, the leaf of which is rough, angular, and
prickly, have a pungent taste. There is a kind of wild turnip,[988]
also, the leaves of which resemble those of rocket.[989] At Rome, the
highest rank is given to the turnips of Amiternum,[990] and those of
Nursia; after them, those grown in the neighbourhood of the City[991]
are held in the next degree of esteem. The other particulars connected
with the sowing of the turnip have been already mentioned[992] by us
when speaking of the rape.
CHAP. 26.—RADISHES.
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