11<3 SECT. X.—CULINARY PLANTS NOT IN CULTIVATION.

515. ORPINE. Sedum telephium. —The leaves are eaten in salads,and are considered equal to purslane.

516. OX-TONGUE, Common. Picris Echioides. —Theleavesare saidto be good boiled.

517. PEAS, Eaeth-Nut. Orobus tuhensus. —The roots of this, whenboiled, are said to be nutritious. The Scotch Highlander chews theroot as a substitute for tobacco.

518. FILEWORT. Ranunculus Ficaria. —The young leaves in springare boiled by the common people in Sweden, and eaten as greens. Theroots are sometimes washed bare by the rains, so that the tuberclesappear above ground; and in this state have induced the ignorant insuperstitions times to fancy that it has rained wheat, which these tu-bercles somewhat resemble.

519. SAI.OOP. Orchis Morio. —The powder of these roots is usedfor a beveiage of that name. This is imported chiefly from Turkey. Itgrows in this country, although it is never noticed; the roots are smallerthan those imported, but will answer the purpose equally well.

520. SALTWORT. Saliamia eurapaa.— This is gathered on thebanks of the Thames and Medway, and brought to London, where it issold as samphire. It makes a very good pickle, but by no meansequal to the true kind.

521. SAMPHIRE. Crithmum marilimum.— This has long been inmuch esteem as a pickle: it grows on the high cliffs on the Kentishcoast, where people make a trade of collecting it by being let downfrom the upper part in baskets. A profession of great danger.

522. SCURVY-GRASS. Cochlearia officinalis. —The leaves arehot and pungent, but are considered very good, and frequently eatenbetween bread and butter.

523. SAUCE ALONE. Erysimum Alliaria. —This is very good boil-ed with salt-meat in the spring, when other vegetables are scarce. Itis valuable to the poor people; and is, in general, a common plantunder hedges.

524. SEA BINDWEED. Convolvulus Soldanella.—Thk plant is tobe found plentifully on our maritime coasts, where the inhabitantspluck the tender stalks, and pickle them. It is considered to have acathartic quality.