SECT. IX.—PLANTS USED FOR CULINARY PURPOSES. 107

J lie grey pea is usually eaten when in a dry state boiled. Hot greyPeas used to be an article of common sale among our itinerant traders111 London street-, but it has been dropped for some years. One orother of the different kinds of t lie larger varieties should be put intothe ground every three weeks from March to ihe 1st week in June,stl d a crop is thereby injured constantly till the beginning of Oc-tober.

It should be remarked, that peas, as well as all vegetable seeds,a, 'e liable to sport and become hybrid sorts; some of which are at"IBes saved for separate culture, and are called, when found good, byParticular names; so that every twenty or thirty years many of thefends are changed. Thus Briant, in his Flora Dcetetica, enumeratesfourteen varieties, a few only of which bear the same name as thosetiov/ in the list of the London seedsmen.

W7. POMPION. Cucurbita Pepo. —This is of the gourd species, andSrows to a large size. It is not much in use with us: but in the south0l Europe the inhabitants use the pulp with some acid fruits forpastry, and it is there very useful. It is also sometimes used in a 91-"'ilar manner here with apples. Almost all the gouid species are si-milar in taste and nutriment when used this way-

4iS. PURSLANE. Pi,rtulaca oleracea. — Two kinds of Purslane,the green and the golden, are cultivated. These are eaten with vinegar,&e. the same as other salad oils, and are a fine vegetable in warmleather. The seeds are usually sown in the spring.

459. RADISH. Rdphamis salivus. —The varieties in cultivation are,The Early Scarlet. The White Turnip Radish.

The Early Purple Short-top. The Red Turnip Radish.The Salmon Radish. The Black Spanish.

The above are sown almost every month in the year, and when theweather ts line, every good garden may have a supply all the year ofthose useful and wholesome vegetables.

The black Spanish radish is a larg'e rooted variety usually sown inAugust, and is eaten in the winter season.

The poor labouring man's fare, which is usually eaten under the''edge of the field of his employment, is often accompanied with'a drieduBiorj; and was this root more kno» n than it generally is, it would yieldWin, at the expense of two-pence, with a little labour in his cottagegarden, an equally pleasant and more useful sauce to his coarse buthappy meals. I have observed many instances of this ceconomy amongstthe labouring classes in my youth, but fear it is nut quite so commonlyffinde use of in the present day.

460. RADISH, Hop.se. Cochkaria Jrmoracea. — The root of thisvegetable is a usual accompaniment to the loyal and standard English