SECT. X.----CULINARY PLANTS NOT IN CULTIVATION. 113

"oiled or stewed it communicates a good flavour, and is equal to thec ommon mushroom.

489. CHANT ARELLE. Agaricus Chtmtarellus. —This agaric, whenbroiled uith pepper and salt, has a taste very similar to that ofa roasted cockle, and is considered by the French a great delicacy.It is found principally in woods and old pastures, and is in good per-fection about the middle of September.

490. CHARLOCK. Sinapis aroensis. —The young plant is eaten"i the spring as tnrnep-tops, and is considered not inferior to that ve-getable. The seeds of this have sometimes been saved and sold forfeeding birds instead of rape; but being hot in its nature, it has beenknows to cause them to be diseased.

491. CHICKWEED. Alsine media. — This is a remarkably goodherb boiled in the spring; a circumstance not sufficiently attended to.

492. CLOUD-BERRY. Rubus Chamamorus. —This plant growswild in some parts of the north of England : the fruit has nearly thes bape of the currant, and is reckoned in Norway, where it grows abun-dantly, a favourite dish.

493. COTTON-THISTLE. Onopordon Acanthium. —The tenderstalksof this plant, peeled and boiled, are by some considered good;but it has a peculiar taste which is not agreeable to all.

Bryant in bis Flora Dicetetica says that the bottoms of the flowers areeaten as artichokes.

494. COW- PAR3NEP. Herackum Sphmulylium. —The inhabitants ofRamschatka about the beginning of July collect the foot-stalks of theradical leaves of this plant, and, after peeling otftbe rind, dry them se-parately in the sun ; and then tying them in bundles, they lay them upCarefully in the shade. In a short time afterwards, these dried stalksare covered over with a yellow saccharine efflorescence tasting likeliquorice, and in this state they are eaten as a delicacy.

The Russians, not content with eating the stalks thus prepared, con.trive to get a very intoxicating spirit from them, by first fermentingUiem in water with the greater bilberry (Faccinium uliginosum), andthen distilling the liquor to what degree of strength they please ; whichGmelin says is more agreeable to the taste than spirits made fromCorn. This may, therefore, prove a good succedaneum fur whisky,and prevent the consumption of much barley, which ought to be ap-plied to better purposes. Swine, and rabbits are very fond of this plant.—LiglttfooVs Ft. Scot.

495. DANDELION.

Leonlodon Taraxacum. —This is aL3

rood salad

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