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FOR MEDICINAL PURPOSES. 99

a due degree of fermentation being allowed to take place in the rick.And it may be observed that the best grasses, or other plants usedfor hay, if made too dry, S3 as to prevent the natural fermentationwhich their proper juices will excite, can never make either pa-latable or nutritive food for cattle. Neither can the same be effectedif the article is used in too small quantities. It should be observed,that herbs of all kinds should be gathered for preserving when in fullbloom ; but when roots or barks are recommended, these should becollected in the autumnal months. The principles laid down for pre-serving dried plants generally, will apply to these parts also.

Section IX.— PLANTS USED FOR CULINARYPURPOSES.

" Man's first great ruling passion is to eat."

In the following section I have confined myself principally to suchas are in cultivation. There are many of our indigenous plants which,in times of scarcity, and in other cases of necessity, are used as foodby the people in the neighbourhood where they grow. But of these Ishall make a separate list.

409. ARTICHOKE. Cynara Scolymiis —We have several varietiesof this plant in cultivation; but t'te most approved are the largegreen and the glo.ie. I'hey are propagated by taking n£f the youngtuckers front the old toots in May, autl planting them in a piece ofrich land Artichoke- have been raised from seed, but they ate seldomperfected in this country

410. ARTICHOKE, J ehusai.em. Bclianthus tubernsus. —Is cultivatedfor the sake of its tubers, similar to the potatoc ; but they are not ge-nerally esteemed.

411. ASPARAGUS. Asparagus officinalis. —A very delicious vege-table in the spring, and veil known to all amateurs of gardening.

There is a variety called the Gravesend Asparagus, and anothercalled the Battersea; but it is the richness of the soil and mamtiethatmakes the only difference.

412. BASIL, Sweet. Ocymum Basilicum. —A pot-herb of consi-derable use for culinary purposes. It is an annual; and the seeds