Such, too, is the frivolity of the Greeks, that, in the temple of Apollo at Delphi, it is said, the radish is so greatly preferred to all other articles of diet, as to be represented there in gold, the beet in silver, and the rape in lead.—You might be very sure that Manius Curius was not a native of that country, the general whom, as we find stated in our Annals, the ambassadors of the Samnites found busy roasting rape at the fire, when they came to offer him the gold which he so indignantly refused. Moschion, too, a Greek author, has written a volume on the subject of the radish. These vegetables are considered a very useful article of food during the winter, but they are at all times very injurious to the teeth, as they are apt to wear them away; at all events, they give a polish to ivory. There is a great antipathy between the radish[1007] and the vine; which last will shrink from the radish, if sown in its vicinity. CHAP. 27.—PARSNIPS. The other kinds which have been classified by us among the cartilaginous plants, are of a more ligneous nature; and it is a singular thing, that they have, all of them, a strong flavour. Among these, there is one kind of wild parsnip which grows spontaneously; by the Greeks it is known as “staphylinos.”[1008] Another kind[1009] of parsnip is grown either from the root transplanted, or else from seed, at the beginning of spring or in the autumn; Hyginus says that this may be done in February, August, September, and October, the ground being dug to a very considerable depth for the purpose. The parsnip begins to be fit for eating at the end of a year, but it is still better at the end of two: it is reckoned more agreeable eating in autumn, and more particularly if cooked in the saucepan; even then, however, it preserves its strong pungent flavour, which it is found quite impossible to get rid of. The hibiscum[1010] differs from the parsnip in being more slender: it is rejected as a food, but is found useful for its medicinal properties. There is a fourth kind,[1011] also, which bears a similar degree of resemblance to the parsnip; by our people it is called the “gallica,” while the Greeks, who have distinguished four varieties of it, give it the name of “daucus.” We shall have further occasion[1012] to mention it among the medicinal plants. CHAP. 28.—THE SKIRRET.