It is well known that the Romans had two kinds of herbs with esculent roots, called the napus and rapum, and that they are generally admitted to have been two species of the turnip. See Columella (de R. Rust. ii, 10); Pliny (H. N. xviii, 13) and the note of Harduin; Sprengel (R. H. H. t. i.) The term bunias occurs first in Nicander; and that it was synonymous with the gongylis is declared by Galen and our author; and, further, that it was the _brassica napobrassica_ L., or wild navew, is admitted by all the late authorities on classical botany, with the exception of Dierbach, who most unaccountably contends that it is the _B. oleracea_. Galen says that unless well boiled it is indigestible, flatulent, and bad for the stomach. Seth assigns it the same qualities as our author. All account it diuretic and aphrodisiacal. Apicius directs the rapa and napi to be eaten with cumin, rue, vinegar, oil, &c. (iii, 13.) Cato the Censor was very fond of turnips, and used to prepare them with his own hands. It appears from Athenæus that the ancients frequently ate their turnips roasted. They also ate turnips prepared as a pickle with vinegar and mustard at the commencement of a feast, as whetters. (Deipnos. iv, 11.) According to Diphilus, in this state they are more attenuant than in their natural state. (Deipnos. ix, 8.) It is not well ascertained what the esculent bulbi of the ancients were. Harduin conjectures that they were a delicious kind of onions. Matthiolus and Nonnius are wholly undecided. Sprengel inclines, with Dalecampius and Sibthorp, to think that they were a species of muscari, or musk hyacinth. The account given of them by Serapion, who calls them _capæ sine tunicis_, agrees better with the conjecture of Harduin. Eustathius likewise says that the bulbus was a wild onion. (Ad Iliad. xiii, 589.) Columella, Varro, Apicius, and Martial call them aphrodisiacal. The staphylinus was probably the carrot, or _daucus carota_, but we are inclined to think that it also comprehended the parsnip. See Athen. (Deip. ix, 2.) Apicius, among other methods of dressing it, directs it to be done with salt, pure oil, and vinegar. The sisarum was probably the garden parsnip, _pastinaca sativa_ L. The carus seems indisputably to have been the _carum carui_ L. Dioscorides says that its boiled root may be eaten like the carrot. Seth praises it as being carminative, diuretic, and astringent. Apicius mentions it frequently along with spices and other aromatics. The characters of the onion, garlic, and leek are taken from Galen. Celsus calls them calefacient, and ranks them with things having unwholesome juices. Actuarius prefers the leek to the onion and garlic. The latter is warmly eulogised by Galen, as being the rustic’s theriac. Horace had not so much favour for it. (Epod. iii.) Galen calls the ampeloprason the same as the wild leek. (De Fac. Simp. vi.) Dioscorides describes two species of the porrum, namely, the capitatum and sectivum.