BOOK XIX. THE NATURE AND CULTIVATION OF FLAX, AND AN ACCOUNT OF VARIOUS GARDEN PLANTS.

CHAP. 1.—THE NATURE OF FLAX—MARVELLOUS FACTS RELATIVE THERETO.

We have now imparted a knowledge801 of the constellations and of the seasons, in a method unattended with difficulty for the most ignorant even, and free from every doubt; indeed, to those who understand these matters aright, the face of the earth contributes in no less a degree to a due appreciation of the celestial phænomena, than does the science of astronomy to our improvement in the arts of agriculture.

Many writers have made it their next care to treat of horticulture; but, for my own part, it does not appear to me altogether advisable to pass on immediately to that subject, and, indeed, I am rather surprised to find that some among the learned, who have either sought the pleasures of knowledge in these pursuits, or have grounded their celebrity upon them, have omitted so many particulars in reference thereto; for no mention do we find in their writings of numerous vegetable productions, both wild as well as cultivated, many of which are found, in ordinary life, to be of higher value and of more extended use to man than the cereals even.

To commence, then, with a production which is of an utility that is universally recognized, and is employed not only upon dry land but upon the seas as well, we will turn our attention to flax,802 a plant which is reproduced from seed, but which can neither be classed among the cereals nor yet among the garden plants. What department is there to be found of active life in which flax is not employed? and in what production of the earth are there greater marvels803 revealed to us than in this? To think that here is a plant which brings Egypt in close proximity to Italy!—so much so, in fact, that Galerius804 and Balbillus,805 both of them prefects of Egypt, made the passage to Alexandria from the Straits of Sicily, the one in six days, the other in five! It was only this very last summer, that Valerius Marianus, a senator of prætorian rank, reached Alexandria from Puteoli in eight days, and that, too, with a very moderate breeze all the time! To think that here is a plant which brings Gades, situate near the Pillars of Hercules, within six days of Ostia, Nearer Spain within three, the province of Gallia Narbonensis within two, and Africa within one!—this last passage having been made by C. Flavius, when legatus of Vibius Crispus, the proconsul, and that, too, with but little or no wind to favour his passage!

What audacity in man! What criminal perverseness! thus to sow a thing in the ground for the purpose of catching the winds and the tempests, it being not enough for him, forsooth, to be borne upon the waves alone! Nay, still more than this, sails even that are bigger than the very ships themselves will not suffice for him, and although it takes a whole tree to make a mast to carry the cross-yards, above those cross-yards sails upon sails must still be added, with others swelling at the prow and at the stern as well—so many devices, in fact, to challenge death! Only to think, in fine, that that which moves to and fro, as it were, the various countries of the earth, should spring from a seed so minute, and make its appearance in a stem so fine, so little elevated above the surface of the earth! And then, besides, it is not in all its native strength that it is employed for the purposes of a tissue; no, it must first be rent asunder, and then tawed and beaten, till it is reduced to the softness of wool; indeed, it is only by such violence done to its nature, and prompted by the extreme audacity of man, and806 * * * that it is rendered subservient to his purposes. The inventor of this art has been already mentioned by us on a more appropriate occasion;807 not satisfied that his fellow-men should perish upon land, but anxious that they should meet their end with no sepulchral rites to await them, there are no execrations808 to be found that can equal his demerits!

It is only in the preceding Book809 that I was warning the agriculturist, as he values the grain that is to form our daily sustenance, to be on his guard against the storm and the tempest; and yet, here we have man sowing with his own hand, man racking his invention how best to gather, an object the only aspirations of which upon the deep are the winds of heaven! And then, too, as if to let us understand all the better how highly favoured is this instrument of our punishment, there is no vegetable production that grows with greater facility;810 and, to prove to us that it is in despite of Nature herself that it exists, it has the property of scorching811 the ground where it is grown, and of deteriorating the quality of the very soil itself.

CHAP. 2. (1.)—HOW FLAX IS SOWN: TWENTY-SEVEN PRINCIPAL VARIETIES OF IT.

Flax is mostly sown in sandy812 soils, and after a single ploughing only. There is no plant that grows more rapidly813 than this; sown in spring,814 it is pulled up in summer, and is, for this reason as well, productive of considerable injury to the soil.815 There may be some, however, who would forgive Egypt for growing it, as it is by its aid that she imports the merchandize of Arabia and India; but why should the Gallic provinces base any of their reputation upon this product?816 Is it not enough, forsooth, for them to be separated by mountains from the sea, and to have, upon the side on which they are bounded by the Ocean, that void and empty space, as it is called?817 The Cadurci,818 the Caleti, the Ruteni,819 the Bituriges,820 and the Morini,821 those remotest of all mankind, as it is supposed, the whole of the Gallic provinces, in fact, are in the habit of weaving sail-cloth; and at the present day our enemies even, who dwell beyond the Rhenus, have learned to do the same; indeed, there is no tissue that is more beautiful in the eyes of their females than linen. I am here reminded of the fact, that we find it stated by M. Varro, that it is a custom peculiar to the family of the Serrani822 for the women never to wear garments of linen. In Germany it is in caves823 deep under-ground that the linen-weavers ply their work; and the same is the case, too, in the Alian territory, in Italy, between the rivers Padus and Ticinus, the linen of which holds the third rank among the kinds manufactured in Europe, that of Sætabis824 claiming the first, and those of Retovium825 and of Faventia, in the vicinity of Alia, on the Æmilian Way, the second, place in general estimation. The linens of Faventia are preferred for whiteness to those of Alia, which are always un-bleached: those of Retovium are remarkable for their extreme fineness, combined with substance, and are quite equal in whiteness to the linens of Faventia; but they have none of that fine downy nap826 upon them, which is so highly esteemed by some persons, though equally disliked by others. A thread is made, too, from their flax, of considerable strength, smoother and more even, almost, than the spider’s web; when tested with the teeth, it emits a sharp, clear twang; hence it is, that it sells at double the price of the other kinds.

But it is the province of Nearer Spain that produces a linen of the greatest lustre, an advantage which it owes to the waters of a stream which washes the city of Tarraco827 there. The fineness, too, of this linen is quite marvellous, and here it is that the first manufactories of cambric828 were established. From the same province, too, of Spain, the flax of Zoëla829 has of late years been introduced into Italy, and has been found extremely serviceable for the manufacture of hunting-nets. Zoëla is a city of Callæcia, in the vicinity of the Ocean. The flax, too, of Cumæ, in Campania, has its own peculiar merits in the manufacture of nets for fishing and fowling; it is employed, also, for making hunting-nets. For it is from flax, in fact, that we prepare various textures, destined to be no less insidious to the brute creation than they are to ourselves. It is with toils made from the flax of Cumæ that wild boars are taken, the meshes being proof against their bristles,830 equally with the edge of the knife: before now, too, we have seen some of these toils of a fineness so remarkable831 as to allow of being passed through a man’s ring, running ropes and all, a single individual being able to carry an amount of nets sufficient to environ a whole forest—a thing which we know to have been done not long ago by Julius Lupus, who died prefect of Egypt. This, however, is nothing very surprising, but it really is quite wonderful that each of the cords was composed of no less than one hundred and fifty threads. Those, no doubt, will be astonished at this, who are not aware that there is preserved in the Temple of Minerva, at Lindus, in the Isle of Rhodes, the cuirass of a former king of Egypt, Amasis by name, each thread employed in the texture of which is composed of three hundred and sixty-five other threads. Mucianus, who was three times consul, informs us that he saw this curiosity very recently, though there was but little then remaining of it, in consequence of the injury it had experienced at the hands of various persons who had tried to verify the fact. Italy, too, holds the flax of the Peligni in high esteem, though it is only employed by fullers; there is no kind known that is whiter than this, or which bears a closer resemblance to wool. That grown by the Cadurci832 is held in high estimation for making mattresses;833 which, as well as flock,834 are an invention for which we are indebted to the Gauls: the ancient usage of Italy is still kept in remembrance in the word “stramentum,”835 the name given by us to beds stuffed with straw.

The flax of Egypt, though the least strong836 of all as a tissue, is that from which the greatest profits are derived. There are four varieties of it, the Tanitic, the Pelusiac, the Butic, and the Tentyritic—so called from the various districts in which they are respectively grown. The upper part of Egypt, in the vicinity of Arabia, produces a shrub, known by some as “gossypium,”837 but by most persons as “xylon;” hence the name of “xylina,” given to the tissues that are manufactured from it. The shrub is small, and bears a fruit, similar in appearance to a nut with a beard, and containing in the inside a silky substance, the down of which is spun into threads. There is no tissue known, that is superior to those made from this thread, either for whiteness, softness, or dressing: the most esteemed vestments worn by the priests of Egypt are made of it. There is a fourth kind of tissue, known by the name of “othoninum,” which is made from a kind of marsh-reed,838 the panicule only being employed for the purpose. In Asia, again, there is a thread made from broom,839 which is employed in the construction of fishing-nets, being found to be remarkably durable; for the purpose of preparing it, the shrub is steeped in water for ten days. The Æthiopians, also, and the people of India, prepare a kind of thread from a fruit which resembles our apple, and the Arabians, as already840 mentioned, from gourds that grow upon trees.

CHAP. 3.—THE MODE OF PREPARING FLAX.

In our part of the world the ripeness of flax is usually ascertained by two signs, the swelling of the seed, and its assuming a yellowish tint. It is then pulled up by the roots, made up into small sheaves that will just fill the hand, and hung to dry in the sun. It is suspended with the roots upwards the first day, and then for the five following days the heads of the sheaves are placed, reclining one against the other, in such a way that the seed which drops out may fall into the middle. Linseed is employed for various medicinal841 purposes, and it is used by the country-people of Italy beyond the Padus in a certain kind of food, which is remarkable for its sweetness: for this long time past, however, it has only been in general use for sacrifices offered to the divinities. After the wheat harvest is over, the stalks of flax are plunged in water that has been warmed in the sun, and are then submitted to pressure with a weight; for there is nothing known that is more light and buoyant than this. When the outer coat is loosened, it is a sign that the stalks have been sufficiently steeped; after which842 they are again turned with the heads downwards, and left to dry as before in the sun: when thoroughly dried, they are beaten with a tow-mallet on a stone.

The part that lies nearest to the outer coat is known by the name of “stuppa;” it is a flax of inferior quality, and is mostly employed for making the wicks of lamps. This, however, requires to be combed out with iron hatchels, until the whole of the outer skin is removed. The inner part presents numerous varieties of flax, esteemed respectively in proportion to their whiteness and their softness. Spinning flax is held to be an honourable843 employment for men even: the husks, or outer coats, are employed for heating furnaces and ovens. There is a certain amount of skill required in hatchelling flax and dressing it: it is a fair proportion for fifty pounds in the sheaf to yield fifteen pounds of flax combed out. When spun into thread, it is rendered additionally supple by being soaked in water and then beaten out upon a stone; and after it is woven into a tissue, it is again beaten with heavy maces: indeed, the more roughly it is treated the better it is.

CHAP. 4.—LINEN MADE OF ASBESTOS.

There has been invented also a kind of linen which is incombustible by flame. It is generally known as “live”844 linen, and I have seen, before now, napkins845 that were made of it thrown into a blazing fire, in the room where the guests were at table, and after the stains were burnt out, come forth from the flames whiter and cleaner than they could possibly have been rendered by the aid of water. It is from this material that the corpse-cloths of monarchs are made, to ensure the separation of the ashes of the body from those of the pile. This substance grows846 in the deserts of India,847 scorched by the burning rays of the sun: here, where no rain is ever known to fall, and amid multitudes of deadly serpents, it becomes habituated to resist the action of fire. Rarely to be found, it presents considerable difficulties in weaving it into a tissue, in consequence of its shortness; its colour is naturally red, and it only becomes white through the agency of fire. By those who find it, it is sold at prices equal to those given for the finest pearls; by the Greeks it is called “asbestinon,”848 a name which indicates its peculiar properties. Anaxilaüs849 makes a statement to the effect that if a tree is surrounded with linen made of this substance, the noise of the blows given by the axe will be deadened thereby, and that the tree may be cut down without their being heard. For these qualities it is that this linen occupies the very highest rank among all the kinds that are known.

The next rank is accorded to the tissue known as “byssus,”850 an article which is held in the very highest estimation by females, and is produced in the vicinity of Elis, in Achaia.851 I find it stated by some writers that a scruple of this sold formerly at four denarii, the same rate, in fact, as gold. The downy nap of linen, and more particularly that taken from the sails of sea-going ships, is very extensively employed for medicinal purposes, and the ashes of it have the same virtues as spodium.852 Among the poppies, too,853 there is a variety which imparts a remarkable degree of whiteness to fabrics made of linen.

CHAP. 5.—AT WHAT PERIOD LINEN WAS FIRST DYED.

Attempts, too, have even been made to dye linen, and to make it assume the frivolous colours854 of our cloths. This was first done in the fleet of Alexander the Great, while sailing upon the river Indus; for, upon one occasion, during a battle that was being fought, his generals and captains distinguished their vessels by the various tints of their sails, and astounded the people on the shores by giving their many colours to the breeze, as it impelled them on. It was with sails of purple, too, that Cleopatra accompanied M. Antonius to the battle of Actium, and it was by their aid that she took to flight: such being the distinguishing mark of the royal ship.

CHAP. 6.—AT WHAT PERIOD COLOURED AWNINGS WERE FIRST EMPLOYED IN THE THEATRES.

In more recent855 times linens alone have been employed for the purpose of affording shade in our theatres; Q. Catulus having been the first who applied them to this use, on the occasion of the dedication by him of the Capitol. At a later period, Lentulus Spinther, it is said, was the first to spread awnings of fine linen856 over the theatre, at the celebration of the Games in honour of Apollo. After this, Cæsar, when Dictator, covered with a linen awning the whole of the Roman Forum, as well as the Sacred Way, from his own house as far as the ascent to the Capitol, a sight, it is said, more wonderful even than the show of gladiators which he then exhibited. At a still later period, and upon the occasion of no public games, Marcellus, the son of Octavia, sister of Augustus, during his ædileship, and in the eleventh consulship of his uncle, on the * * * day before the calends of August, covered in the Forum with awnings, his object being to consult the health of those assembled there for the purposes of litigation—a vast change, indeed, from the manners prevalent in the days of Cato the Censor, who expressed a wish that the Forum was paved with nothing else but sharp pointed stones.

Awnings have been lately extended, too, by the aid of ropes, over the amphitheatres of the Emperor Nero, dyed azure, like the heavens, and bespangled all over with stars. Those which are employed by us to cover the inner court857 of our houses are generally red: one reason for employing them is to protect the moss that grows there from the rays858 of the sun. In other respects, white fabrics of linen have always held the ascendancy in public estimation. Linen, too, was highly valued as early as the Trojan war; for why else should it not have figured as much in battles as it did in shipwrecks? Thus Homer,859 we find, bears witness that there were but few among the warriors of those days who fought with cuirasses860 on made of linen; while, as for the rigging of the ships, of which that writer speaks, it is generally supposed by the more learned among the commentators, that it was made of this material; for the word “sparta,”861 which he employs, means nothing more than the produce of a seed.

CHAP. 7. (2.)—THE NATURE OF SPARTUM.

For the fact is that spartum862 did not begin to be employed till many ages after the time of Homer; indeed, not before the first war that the Carthaginians waged in Spain. This, too, is a plant that grows spontaneously,863 and is incapable of being reproduced by sowing, it being a species of rush, peculiar to a dry, arid soil, a morbid production confined to a single country only; for in reality it is a curse to the soil, as there is nothing whatever that can be sown or grown in its vicinity. There is a kind of spartum grown in Africa,864 of a stunted nature, and quite useless for all practical purposes. It is found in one portion of the province of Carthage865 in Nearer Spain, though not in every part of that; but wherever it is produced, the mountains, even, are covered all over with it.

This material is employed by the country-people there for making866 their beds; with it they kindle their fires also, and prepare their torches; shoes867 also, and garments for the shepherds, are made of it. As a food for animals, it is highly injurious,868 with the sole exception of the tender tops of the shoots. When wanted for other uses, it is pulled up by the roots, with considerable labour; the legs of the persons so employed being protected by boots, and their hands with gloves, the plant being twisted round levers of bone or holm-oak, to get it up with the greater facility. At the present day it is gathered in the winter, even; but this work is done with the least difficulty between the ides of May869 and those of June, that being the period at which it is perfectly ripe.

CHAP. 8.—THE MODE OF PREPARING SPARTUM.

When taken up it is made into sheaves, and laid in heaps for a couple of days, while it retains its life and freshness; on the third day the sheaves are opened out and spread in the sun to dry, after which it is again made up into sheaves, and placed under cover. It is then put to soak in sea-water, this being the best of all for the purpose, though fresh water will do in case sea-water cannot be procured: this done, it is again dried in the sun, and then moistened afresh. If it is wanted for immediate use, it is put in a tub and steeped in warm water, after which it is placed in an upright position to dry: this being universally admitted to be the most expeditious method of preparing it. To make it ready for use, it requires to be beaten out. Articles made of it are proof, more particularly, against the action of fresh or sea-water; but on dry land, ropes of hemp are generally preferred. Indeed, we find that spartum receives nutriment even from being under water, by way of compensation, as it were, for the thirst it has had to endure upon its native soil.

By nature it is peculiarly well adapted for repairing, and however old the material may be, it unites very well with new. The person, indeed, who is desirous duly to appreciate this marvellous plant, has only to consider the numerous uses to which, in all parts of the world, it is applied: from it are made, the rigging of ships, various appliances of mechanism employed in building, and numerous other articles which supply the wants of daily life. To suffice for all these requirements, we find it growing solely on a tract of ground which lies upon the sea-line of the province of New Carthage, somewhat less than thirty miles in breadth by one hundred in length. The expense precludes its being transported to any very considerable distance.

CHAP. 9.—AT WHAT PERIOD SPARTUM WAS FIRST EMPLOYED.

The Greeks used formerly to employ the rush for making ropes; so, at least, we are led to believe, from the name870 given by them to that plant; and at a later period they made them, it is very clear, from the leaves of the palm, and the inner bark of the linden-tree. It seems to me very probable, too, that it was from them that the Carthaginians borrowed the first hint for applying spartum to a similar purpose.

CHAP. 10.—THE BULB ERIOPHORUS.

Theophrastus871 informs us, that there is a kind of bulb, which grows on the banks of rivers, and which encloses between the outer coat and the portion that is eaten a sort of woolly substance, of which felt socks, and other articles of dress, are made; but, in the copies, those at least which have fallen in my way, there is no mention made of the country in which it grows, or of any details in connection with it, beyond the fact that the name given to it is “eriophoron.”872 As to spartum, he makes no873 mention of it whatever, although he has given the history, with the greatest exactness, of all the known plants, three hundred and ninety years before our time—a fact to which I have already874 alluded on other occasions: from this it would appear that spartum has come into use since his day.

CHAP. 11.—PLANTS WHICH SPRING UP AND GROW WITHOUT A ROOT—PLANTS WHICH GROW, BUT CANNOT BE REPRODUCED FROM SEED.

As we have here made a beginning of treating of the marvels of Nature, we shall proceed to examine them in detail; and among them the very greatest of all, beyond a doubt, is the fact that any plant should spring up and grow without a root. Such, for instance, is the vegetable production known as the truffle;875 surrounded on every side by earth, it is connected with it by no fibres, not so much as a single thread even, while the spot in which it grows, presents neither protuberance nor cleft to the view. It is found, in fact, in no way adhering to the earth, but enclosed within an outer coat; so much so, indeed, that though we cannot exactly pronounce it to be composed of earth, we must conclude that it is nothing else but a callous876 concretion of the earth.

Truffles generally grow in dry, sandy soils, and spots that are thickly covered with shrubs; in size they are often larger than a quince, and are found to weigh as much877 as a pound. There are two kinds of them, the one full of sand, and consequently injurious to the teeth, the other free from sand and all impurities. They are distinguished also by their colour, which is red or black, and white within; those of Africa878 are the most esteemed. Whether the truffle grows gradually, or whether this blemish of the earth—for it can be looked upon as nothing else—at once assumes the globular form and magnitude which it presents when found; whether, too, it is possessed of vitality or not, are all of them questions, which, in my opinion, are not easy to be solved. It decays and rots in a manner precisely similar to wood.

It is known to me as a fact, that the following circumstance happened to Lartius Licinius, a person of prætorian rank, while minister of justice,879 a few years ago, at Carthage in Spain; upon biting a truffle, he found a denarius inside, which all but broke his fore teeth—an evident proof that the truffle is nothing else but an agglomeration of elementary earth. At all events, it is quite certain that the truffle belongs to those vegetable productions which spring up spontaneously, and are incapable of being reproduced from seed.880

CHAP. 12. (3.)—MISY; ITON; AND GERANION.

Of a similar nature, too, is the vegetable production known in the province of Cyrenaica by the name of “misy,”881 remarkable for the sweetness of its smell and taste, but more fleshy than the truffle: the same, too, as to the iton882 of the Thracians, and the geranion of the Greeks.

CHAP. 13.—PARTICULARS CONNECTED WITH THE TRUFFLE.

The following peculiarities we find mentioned with reference to the truffle. When there have been showers in autumn, and frequent thunder-storms, truffles are produced, thunder883 contributing more particularly to their developement; they do not, however, last beyond a year, and are considered the most delicate eating when gathered in spring. In some places the formation of them is attributed to water; as at Mytilene,884 for instance, where they are never to be found, it is said, unless the rivers overflow, and bring down the seed from Tiara, that being the name of a place at which they are produced in the greatest abundance. The finest truffles of Asia are those found in the neighbourhood of Lampsacus and Alopeconnesus; the best in Greece are those of the vicinity of Elis.

CHAP. 14.—THE PEZICA.

Belonging to the mushroom genus, also, there is a species, known to the Greeks by the name of “pezica,”885 which grows without either root or stalk.

CHAP. 15.—LASERPITIUM, LASER, AND MASPETUM.

Next to these, laserpitium886 claims our notice, a very remarkable plant, known to the Greeks by the name of “silphion,” and originally a native of the province of Cyrenaica. The juice of this plant is called “laser,” and it is greatly in vogue for medicinal as well as other purposes, being sold at the same rate as silver. For these many years past, however, it has not been found in Cyrenaica,887 as the farmers of the revenue who hold the lands there on lease, have a notion that it is more profitable to depasture flocks of sheep upon them. Within the memory of the present generation, a single stalk888 is all that has ever been found there, and that was sent as a curiosity to the Emperor Nero. If it so happen that one of the flock, while grazing, meets with a growing shoot889 of it, the fact is easily ascertained by the following signs; the sheep, after eating of it, immediately falls asleep, while the goat is seized with a fit of sneezing.890 For this long time past, there has been no other laser imported into this country, but that produced in either Persis, Media, or Armenia, where it grows in considerable abundance, though much inferior891 to that of Cyrenaica; and even then it is extensively adulterated with gum, sacopenium,892 or pounded beans. I ought the less then to omit the facts, that in the consulship893 of C. Valerius and M. Herennius, there was brought to Rome, from Cyrenæ, for the public service, thirty pounds’ weight of laserpitium, and that the Dictator Cæsar, at the beginning of the Civil War, took from out of the public treasury, besides gold and silver, no less than fifteen hundred pounds of laserpitium.

We find it stated by the most trustworthy among the Greek writers,894 that this plant first made its appearance in the vicinity of the gardens of the Hesperides and the Greater Syrtis, immediately after the earth had been soaked on a sudden by a shower as black as pitch. This took place seven years before the foundation of the city of Cyrenæ, and in the year of Rome 143. The virtues of this remarkable fall of rain extended, it is said, over no less than four thousand stadia of the African territory; and upon this soil laserpitium began universally to grow, a plant that is in general wild and stubborn, and which, if attempted to be cultivated, will leave the spot where it has been sown quite desolate and barren. The roots of it are numerous and thick, the stalk being like that of fennel-giant, and of similar thickness. The leaves of this plant were known as “maspetum,” and bore a considerable resemblance to parsley; the seeds of it were foliaceous, and the plant shed its leaves every year. They used to feed the cattle there upon it; at first it purged them, but afterwards they would grow fat, the flesh being improved in flavour in a most surprising degree. After the fall of the leaf, the people themselves were in the habit of eating895 the stalk, either roasted or boiled: from the drastic effects of this diet the body was purged for the first forty days, all vicious humours being effectually removed.896

The juices of this plant were collected two different ways, either from the root or from the stalk; in consequence of which these two varieties of the juice were known by the distinguishing names of “rhizias” and “caulias,”897 the last being of inferior quality to the other, and very apt to turn putrid. Upon the root there was a black bark, which was extensively employed for the purposes of adulteration. The juice of the plant was received in vessels, and mixed there with a layer of bran; after which, from time to time it was shaken, till it had reached a proper state of maturity; indeed, if this precaution was neglected, it was apt to turn putrid. The signs that it had come to maturity were its colour, its dryness, and the absorption of all humidity.

There are some authors, however, who state that the root of laserpitium was more than a cubit in length, and that it presented a tuberosity above the surface of the earth. An incision, they say, was made in this tuberosity, from which a juice would flow, like milk in appearance; above the tuberosity grew a stalk, to which they give the name of “magydaris;”898 the leaves that grew upon this stalk were of the colour of gold, and, falling at the rising of the Dog-star, when the south winds begin to prevail, they acted as seed for the purposes of reproduction. It was from these leaves, too, they say, that laserpitium899 was produced, the root and the stalk attaining their full growth in the space of one year. The same writers also state, that it was the practice to turn up the ground about the plant, and that it had no such effect as purging the cattle that were fed upon it; though one result of using it as food was, that such cattle as were ailing were either cured of their distempers, or else died immediately upon eating of it, a thing, however, that but rarely happened. The first description, however, is found to agree more nearly with the silphium that comes from Persis.

CHAP. 16.—MAGYDARIS.

There is another900 variety of this plant, known as “magydaris,”901 of a more delicate nature, less active in its effects, and destitute of juice. It grows in the countries adjacent to Syria,902 but is not to be found in the regions of Cyrenaica. There grows also upon Mount Parnassus,903 in great abundance, a plant to which some persons give the name of “laserpitium:” by means of all these varieties, adulterations are effected of a production that is held in the highest esteem for its salutary qualities and its general usefulness. The chief proofs of its genuineness consist in its colour, which ought to be slightly red without, and when broken quite white and transparent within; the drops of it, too, should melt very rapidly on the application of spittle. It is extensively employed for medicinal purposes.904

CHAP. 17.—MADDER.

There are two other plants also, which are but little known to any but the herd of the sordid and avaricious, and this because of the large profits that are derived from them. The first of these is madder,905 the employment of which is necessary in dyeing wool and leather. The madder of Italy is the most esteemed, and that more particularly which is grown in the suburbs of the City; nearly all our provinces, too, produce it in great abundance.906 It grows spontaneously, but is capable of reproduction by sowing, much after the same manner as the fitch. The stem,907 however, is prickly, and articulated, with five leaves arranged round each joint: the seed is red. Its medicinal properties we shall have occasion to mention in the appropriate place.908

CHAP. 18.—THE RADICULA.

The plant known to us by the name of “radicula,”909 is the second of these productions. It furnishes a juice that is extensively employed in washing wool, and it is quite wonderful how greatly it contributes to the whiteness and softness of wool. It may be produced anywhere by cultivation, but that which grows spontaneously in Asia and Syria,910 upon rugged, rocky sites, is more highly esteemed. That, however, which is found beyond the Euphrates has the highest repute of all. The stalk of it is ferulaceous911 and thin, and is sought by the inhabitants of those countries as an article of food. It is employed also for making unguents, being boiled up with the other ingredients, whatever they may happen to be. In leaf it strongly resembles the olive. The Greeks have given it the name of “struthion.” It blossoms in summer, and is agreeable to the sight, but entirely destitute of smell. It is somewhat thorny, and has a stalk covered with down. It has an extremely diminutive seed, and a large root, which is cut up and employed for the purposes already mentioned.

CHAP. 19. (4.)—THE PLEASURES OF THE GARDEN.

Having made mention of these productions, it now remains for us to return to the cultivation of the garden,912 a subject recommended by its own intrinsic merits to our notice: for we find that in remote antiquity, even, there was nothing looked upon with a greater degree of admiration than the gardens of the Hesperides,913 those of the kings Adonis914 and Alcinoüs,915 and the Hanging Gardens, whether they were the work of Semiramis, or whether of Cyrus, king of Assyria, a subject of which we shall have to speak in another work.916 The kings of Rome cultivated their gardens with their own hands; indeed, it was from his garden that Tarquinius Superbus917 sent to his son that cruel and sanguinary message of his. In our laws of the Twelve Tables, we find the word “villa,” or “farm,” nowhere mentioned; it is the word “hortus” that is always used with that signification, while the term “heredium” we find employed for “garden.”

There are certain religious impressions, too, that have been attached to this species of property,918 and we find that it is in the garden and the Forum only that statues of satyrs are consecrated, as a protection against the evil effects919 of spells and sorcery; although in Plautus, we find the gardens spoken of as being under the tutelage of Venus. At the present day, under the general name of gardens,920 we have pleasure-grounds situate in the very heart of the City, as well as extensive fields and villas.

Epicurus, that connoisseur921 in the enjoyments of a life of ease, was the first to lay out a garden at Athens;922 up to his time it had never been thought of, to dwell in the country in the middle of the town. At Rome, on the other hand, the garden923 constituted of itself the poor man’s field, and it was from the garden that the lower classes procured their daily food—an aliment how guiltlessly obtained! But still, it is a great deal better, no doubt,924 to dive into the abysses of the deep, and to seek each kind of oyster at the risk and peril of shipwreck, to go searching for birds beyond the river Phasis925 even, which, protected as they are by the terrors invented by fable,926 are only rendered all the more precious thereby—to go searching for others, again, in Numidia,927 and the very sepulchres of Æthiopia,928 or else to be battling with wild beasts, and to get eaten one’s self while trying to take a prey which another person is to eat! And yet, by Hercules! how little do the productions of the garden cost us in comparison with these! How more than sufficient for every wish and for every want!—were it not, indeed, that here, as in every thing else, turn which way we will, we find the same grounds for our wrath and indignation. We really might be content to allow of fruits being grown of the most exquisite quality, remarkable, some of them for their flavour, some for their size, some, again, for the monstrosities of their growth, morsels all of them forbidden to the poor!929 We might allow of wines being kept till they are mellowed with age, or enfeebled by being passed through930 cloth strainers, of men, too, however prolonged their lives, never drinking any but a wine that is still older than themselves! We might allow of luxury devising how best to extract the very aroma, as it were, and marrow931 only from grain; of people, too, living upon nothing but the choicest productions of the confectioner, and upon pastes fashioned in fantastic shapes: of one kind of bread being prepared for the rich, and another for the multitude; of the yearly produce of the field being classified in a descending scale, till it reaches the humble means of the very lowest classes—but do we not find that these refined distinctions have been extended to the very herbs even, and that riches have contrived to establish points of dissimilarity in articles of food which ordinarily sell for a single copper coin?932

In this department even, humble as it is, we are still destined to find certain productions that are denied to the community at large, and the very cabbages pampered to such an enormous extent that the poor man’s table is not large enough to hold them. Asparagus, by Nature, was intended to grow wild,933 so that each might gather it where he pleased—but, lo and behold! we find it in the highest state of cultivation, and Ravenna produces heads that weigh as much as three pounds934 even! Alas for the monstrous excess of gluttony! It would be surprising indeed, for the beasts of the field to be forbidden the thistle for food, and yet it is a thing forbidden935 to the lower classes of the community! These refined distinctions, too, are extended to the very water even, and, thanks to the mighty influence of money, there are lines of demarcation drawn in the very elements themselves. Some persons are for drinking ice, others for quaffing snow, and thus is the curse of the mountain steep turned into an appetizing stimulus for the palate!936 Cold is carefully treasured up for the summer heats, and man’s invention is racked how best to keep snow freezing in months that are not its own. Some again there are who first boil the water,937 and then bring it to the temperature of winter—indeed, there is nothing that pleases man in the fashion in which Nature originally made it.

And is it the fact, then, that any herb of the garden is reared only for the rich man’s table? It is so—but still let no one of the angered populace think of a fresh secession to Mount Sacer or Mount Aventine; for to a certainty, in the long run, all-powerful money will bring them back to just the same position as they were in when it wrought the severance. For, by Hercules!938 there was not an impost levied at Rome more grievous than the market-dues, an impost that aroused the indignation of the populace, who repeatedly appealed with loud clamours to all the chief men of the state to be relieved from it. At last they were relieved from this heavy tax upon their wares; and then it was found that there was no tax more lucrative, more readily collected, or less obnoxious to the caprices of chance, than the impost that was levied in exchange for it, in the shape of a property-tax, extended to the poorest classes: for now the very soil itself is their surety that paid the tax will be, their means are patent to the light of day, and the superficial extent of their possessions, whatever the weather may chance to be, always remains the same.

Cato,939 we find, speaks in high praise of garden cabbages:—indeed, it was according to their respective methods of garden cultivation that the agriculturists of early times were appreciated, and it was immediately concluded that it was a sign of a woman being a bad and careless manager of her family, when the kitchen-garden—for this was looked upon as the woman’s department more particularly—was negligently cultivated; as in such case her only resource was, of course, the shambles or the herb-market. But cabbages were not held in such high esteem in those days as now: indeed, all dishes were held in disrepute which required something else to help them down, the great object being to economize oil as much as possible; and as to the flesh-market, so much as a wish even to taste its wares was visited with censure and reproach. The chief thing that made them so fond of the garden was the fact that its produce needs no fire and ensures economy in fuel, and that it offers resources which are always ready and at hand. These articles of food, which from their peculiar nature we call “vinegar-diets,”940 were found to be easy of digestion, by no means apt to blunt and overload the senses, and to create but little craving for bread as an accompaniment. A portion of them which is still used by us for seasonings, attests that our forefathers used only to look at home for their resources, and that no Indian peppers were in request with them, or any of those other condiments which we are in the habit of seeking beyond the seas. In former times the lower classes of Rome, with their mimic gardens in their windows, day after day presented the reflex of the country to the eye, when as yet the multitudes of atrocious burglaries, almost innumerable, had not compelled us to shut out all such sights with bars to the passers by.

Let the garden, then, have its due meed of honour, and let not things, because they are common, enjoy for that the less share of our consideration—and the more so, as we find that from it men of the very highest rank have been content to borrow their surnames even; thus in the Valerian family, for instance, the Lactucini have not thought themselves disgraced by taking their name from the lettuce. Perhaps, too, our labours and research may contribute some slight recommendation to this our subject; although, with Virgil,941 we are ready to admit how difficult it is, by language however elevated, to ennoble a subject that is so humble in itself.

CHAP. 20.—THE LAYING OUT OF GARDEN GROUND.

There is no doubt that the proper plan is, to have the gardens adjoining the country-house; and they should be watered, more particularly, by a river running in front of it, if possible; or else with water drawn from a well by the aid of a wheel or of pumps, or by swipes.942 The ground should be opened just as the west winds are beginning to prevail; fourteen days after which it should be got ready for autumn, and then before the winter solstice it should have another turning up. It will require eight men to dig a jugerum, manure being mixed with the earth to a depth of three feet: the ground, too, should be divided into plots or beds with raised and rounded edges, each of which should have a path dug round it, by means of which access may be afforded to the gardener and a channel formed for the water needed for irrigation.

CHAP. 21.—PLANTS OTHER THAN GRAIN AND SHRUBS.

Among the garden plants there are some that recommend themselves by their bulbs, others by the head, others by the stalk, others by the leaf, others by both: some, again, are valued for their seed, others for the outer coat, others for their membranous tissues, others for their cartilaginous substance, others for the firmness of their flesh, and others for the fleshy tunics in which they are enveloped.

CHAP. 22.—THE NATURAL HISTORY OF TWENTY DIFFERENT KINDS OF PLANTS WHICH GROW IN GARDENS—THE PROPER METHODS TO BE FOLLOWED IN SOWING THEM RESPECTIVELY.

Of some plants the fruits943 are in the earth, of others both in the earth and out of it, and of others, again, out of the earth solely. Some of them increase as they lie upon the ground, gourds and cucumbers, for instance; the same products will grow also in a hanging position, but they are much heavier even then than any of the fruits that grow upon trees. The cucumber, however, is composed of cartilage and a fleshy substance, while the gourd consists of rind and cartilage: this last is the only vegetable production the outer coat of which becomes of a ligneous nature, when ripe. Radishes, turnips, and rape are hidden in the earth, and so, too, are elecampane,944 skirrets,945 and parsnips,946 though in a different manner. There are some plants, again, to which we shall give the name of “ferulaceous,” anise947 and mallows, for instance; indeed, we find it stated by some writers that in Arabia948 the mallow becomes arborescent at the sixth month, so much so, in fact, as to admit of its being used for walking-sticks. We have another instance, again, in the mallow-tree of Mauretania, which is found at Lixus, a city built upon an æstuary there; and at which spot, it is said, were formerly the gardens of the Hesperides, at a distance of two hundred paces from the Ocean, near the shrine of Hercules, more ancient, tradition says, than the temple at Gades. This mallow-tree949 is twenty feet in height, and of such a thickness that there is not a person in existence who is able with his arms to span its girth.

In the class of ferulaceous plants we must include hemp950 also. There are some plants, again, to which we must give the appellation of “fleshy;”951 such as those spongy952 productions which are found growing in damp meadows. As to the fungus, with a hard, tough flesh, we have already953 made mention of it when speaking of wood and trees; and of truffles, which form another variety, we have but very recently given a description.954

CHAP. 23. (5.)—VEGETABLES OF A CARTILAGINOUS NATURE—CUCUMBERS. PEPONES.

The cucumber955 belongs to the cartilaginous class of plants, and grows above the ground. It was a wonderful favourite with the Emperor Tiberius, and, indeed, he was never without it; for he had raised beds made in frames upon wheels, by means of which the cucumbers were moved and exposed to the full heat of the sun; while, in winter, they were withdrawn, and placed under the protection of frames glazed with mirror-stone.956 We find it stated, also, by the ancient Greek writers, that the cucumber ought to be propagated from seed that has been steeped957 a couple of days in milk and honey, this method having the effect of rendering them all the sweeter to the taste. The cucumber, while growing, may be trained to take any form that may be wished: in Italy the cucumbers are green958 and very small, while those grown in some of the provinces are remarkably large, and of a wax colour or black.959 Those of Africa, which are also remarkably prolific, are held in high esteem; the same, too, with the cucumbers of Mœsia, which are by far the largest of all. When the cucumber acquires a very considerable volume, it is known to us as the “pepo.”960 Cucumbers when eaten remain on the stomach till the following day, and are very difficult961 of digestion; still, for all that, in general they are not considered very unwholesome. By nature they have a wonderful hatred to oil, and no less affection for water, and this after they have been cut from the stem even.962 If water is within a moderate distance of them, they will creep towards it, while from oil, on the other hand, they will shrink away; if any obstacle, too, should happen to arrest their progress, or if they are left to hang, they will grow curved and crooked. Of these facts we may be satisfactorily convinced in a single night even, for if a vessel filled with water is placed at four fingers’ distance from a cucumber, it will be found to have descended to it by the following morning; but if the same is done with oil, it will have assumed the curved form of a hook by the next day. If hung in a tube while in blossom, the cucumber will grow to a most surprising length.963 It is only of late, too, that a cucumber of entirely new shape has been produced in Campania, it having just the form of a quince.964 It was quite by accident, I am told, that the first one acquired this shape in growing, and it was from the seed of this that all the others have been reproduced. The name given to this variety is “melopepo.” These last do not grow hanging, but assume their round shape as they lie on the ground. A thing that is very remarkable in them, in addition to their shape, colour, and smell, is the fact that, when ripe, although they do not hang from the stem, they separate from it at the stalk.

Columella965 has given us a plan of his, by which we may have cucumbers the whole year round: the largest bramble-bush that can be procured is transplanted to a warm, sunny spot, and then cut down, about the time of the vernal equinox, to within a couple of fingers of the ground; a cucumber-seed is then inserted in the pith of the bramble, and the roots are well moulded up with fine earth and manure, to withstand the cold. According to the Greeks, there are three kinds of cucumbers, the Laconian, the Scytalic, and the Bœotian,966 the Laconian being the only one among them that is fond967 of the water.

There are some persons who recommend steeping the seed of the cucumber in the juice of the herb known as the “culix;”968 the produce, they say, will be sure to grow without seeds.

CHAP. 24.—GOURDS.

Gourds resemble the cucumber in nature, at least in their manner of growing; they manifest an equal aversion to the winter, too, while they require constant watering and manure. Both cucumbers and gourds are sown in holes a foot and a half969 deep, between the vernal equinox and the summer solstice, at the time of the Parilia970 more particularly. Some persons, however, think it better to sow gourds after the calends of March,971 and cucumbers after the nones,972 and at the time of the Quinquatria.973 The cucumber and the gourd climb upwards in a precisely similar manner, their shoots creeping along the rough surface of the walls, even to the very roof, so great is their fondness for elevated spots. They have not sufficient strength, however, to support themselves without the aid of stays. Shooting upwards with the greatest rapidity, they soon cover with their light shade the arched roofs of the houses and the trellises on which they are trained. From this circumstance it is that we find the gourd classified into two primary kinds, the roof-gourd,974 and the common gourd, which creeps upon the ground. In the first kind, from a stalk of remarkable thinness is suspended a fruit of considerable weight and volume, and quite immoveable by the action of the wind. The gourd, too, as well as the cucumber, admits of being lengthened to any extent, by the aid of osier tubes more particularly. Just after the blossom has fallen off, the plant is introduced into these tubes, and as it grows it can be made to assume any form that may be wished, that of a serpent coiled up being the one that is mostly preferred; if left at liberty to grow as it hangs, it has been known before now to attain to no less than975 nine feet in length.

The cucumber flowers gradually, blossom succeeding blossom; and it adapts itself perfectly well to a dry soil. It is covered with a white down, which increases in quantity as the plant gains in size.

The gourd admits of being applied to more numerous uses than the cucumber even: the stem is used as an article of food976 when young, but at a later period it changes its nature, and its qualities become totally different: of late, gourds have come to be used in baths for jugs and pitchers, but for this long time past they have been employed as casks977 for keeping wine. The rind is tender while the fruit is green, but still it is always scraped off when the gourd is used for food. It admits of being eaten several ways, and forms a light and wholesome aliment, and this although it is one of those fruits that are difficult of digestion by the human stomach, and are apt to swell out those who eat of them. The seeds which lie nearest to the neck of the gourd produce fruit of remarkable978 length, and so do those which lie at the lower extremities, though not at all comparable with the others. Those, on the other hand, which lie in the middle, produce gourds of a round shape, and those on the sides fruit that are thick and short. The seeds are dried by being placed in the shade, and when wanted for sowing, are steeped in water first. The longer and thinner the gourd is, the more agreeable it is to the palate, and hence it is that those which have been left to grow hanging are reckoned the most wholesome: these, too, have fewer seeds than the others, the hardness of which is apt to render the fruit less agreeable for eating.

Those which are intended for keeping seed, are usually not cut before the winter sets in; they are then dried in the smoke, and are extensively employed for preserving979 garden seeds, and for making other articles for domestic use. There has been a method discovered, also, of preserving the gourd for table, and the cucumber as well, till nearly the time when the next year’s crop is ripe; this is done by putting them in brine. We are assured, too, that if put in a hole dug in a place well shaded from the sun, with a layer of sand beneath, and dry hay and earth on the top of them, they may be kept green for a very long time. We also find wild980 cucumbers and gourds; and, indeed, the same is the case with pretty nearly all the garden plants. These wild varieties, however, are only possessed of certain medicinal properties, and for this reason we shall defer any further mention of them till we come to the Books appropriated to that subject.

CHAP. 25.—RAPE. TURNIPS.

The other plants that are of a cartilaginous nature are concealed, all of them, in the earth. In the number of these is the rape, a subject upon which it would almost appear that we have treated981 at sufficient length already, were it not that we think it as well to observe, that medical men call those which are round “male,”982 while those which are larger and more elongated, are known to them as “female” rape: these last are superior in sweetness, and better for keeping, but by successive sowings they are changed into male rape.983

The same authors, too, have distinguished five different varieties of the turnip:984 the Corinthian, the Cleonæan, the Liothasian, the Bœotian, and the one which they have characterized as peculiarly the “green,” turnip. The Corinthian turnip985 grows to a very large size, and the root is all but out of the ground; indeed, this is the only kind that, in growing, shoots upwards, and not as the others do, downwards into the ground. The Liothasian is known by some persons as the Thracian turnip;986 it is the one that stands extreme cold the best of all. Next to it, the Bœotian kind is the sweetest; it is remarkable, also, for the roundness of its shape and its shortness; while the Cleonæan turnip,987 on the other hand, is of an elongated form. Those, in general, which have a thin, smooth leaf, are the sweetest; while those, again, the leaf of which is rough, angular, and prickly, have a pungent taste. There is a kind of wild turnip,988 also, the leaves of which resemble those of rocket.989 At Rome, the highest rank is given to the turnips of Amiternum,990 and those of Nursia; after them, those grown in the neighbourhood of the City991 are held in the next degree of esteem. The other particulars connected with the sowing of the turnip have been already mentioned992 by us when speaking of the rape.

CHAP. 26.—RADISHES.

Radishes are composed of an outer coat and a cartilaginous substance, and in many instances the rind is found to be thicker than the bark of some trees. This plant is remarkable for its pungency, which increases in proportion to the thickness of the rind: in some cases, too, the surface of it assumes a ligneous nature. Radishes are flatulent993 to a remarkable degree, and are productive of eructations; hence it is that they are looked upon as an aliment only fit for low-bred people,994 and this more particularly if coleworts are eaten directly after them. If, on the other hand, they are eaten with green olives, the eructations produced are not so frequent, and less offensive. In Egypt the radish is held in very high esteem, on account of the abundance of oil995 that is extracted from the seed. Indeed, the people of that country sow this plant in preference to any other, whenever they can get the opportunity, the profits derived from it being larger than those obtained from the cultivation of corn, and the imposts levied upon it considerably less: there is no grain known that yields a larger quantity of oil.

The Greeks have distinguished the radish996 into three different kinds, according to the characteristic features of the leaves, there being the crisped leaf, the smooth leaf, and the wild radish, the leaf of which is smooth, but shorter than that of the others; it is round also, grows in great abundance, and spreads like a shrub. The taste of this last variety is acrid, and it acts medicinally as a strong purgative. In the first kind, again, there are certain differences, determined by the seed, for in some varieties the seed is of an inferior quality, and in others remarkably small: these defects, however, are only found to exist in the kind that has the crisped leaf.

Our own people, again, have found other varieties of the radish: there is the Algidan997 radish, long and transparent, so called from the place of its growth: another, similar to the rape in form, is known as the Syrian radish; it is pretty nearly the mildest and the most tender of them all, and is well able to bear the winter. The very best of all, however, is the one that has been brought from Syria, very recently it would seem, as we do not find it mentioned by any of our writers: it lasts the whole of the winter through. In addition to these kinds, there is another, a wild variety, known by the Greeks as “agrion,”998 and to the people of Pontus as “armon,” while others, again, call it “leuce,”999 and our people “armoracia;”1000 it has more leaves, however, than root.

In testing the quality of the radish, it is the stem more particularly, that is looked at; in those which are acrid to the taste, for instance, it is rounder and thicker than in the others, and grooved with long channels, while the leaves are more unsightly to the eye, being angular and covered with prickles.

The radish requires to be sown in a loose, humid soil, has a great aversion to manure, and is content with a dressing solely of chaff: so fond is it of the cold, that in Germany it is known to grow as large as an infant in size.1001 For the spring crop, it is sown immediately after the ides of February;1002 and then again about the time of the Vulcanalia,1003 this last crop being looked upon as the best: many persons, however, sow radishes in March, April, and September. When the plant begins to grow to any size, it is considered a good plan to cover up the leaves successively, and to earth up the root as well; for the part of it which appears above ground is apt to become hard and pithy. Aristomachus recommends the leaves to be taken off in winter, and the roots to be well moulded up, to prevent the water from accumulating about them; and he says, that by using these precautions, they will be all the finer in summer. Some authors have mentioned a plan of making a hole with a dibble, and covering it at the bottom with a layer of chaff, six fingers in depth; upon this layer the seed is put, and then covered over with manure and earth; the result of which is, according to their statement, that radishes are obtained full as large as the hole so made. It is salt, however, that conduces more particularly to their nutriment, and hence it is that they are often watered with brine; in Egypt, too, the growers sprinkle nitre1004 over them, the roots being remarkable for their mildness. The salt, too, has the similar effect of removing all their pungency, and when thus treated, they become very similar in their qualities to radishes that have been boiled: for when boiled they become sweet and mild, and eat, in fact, just like turnips.

Medical men recommend raw radishes to be eaten fasting, with salt, for the purpose1005 of collecting the crude humours of the viscera; and in this way they prepare them for the action of emetics. It is said, too, that the juices of this plant are absolutely necessary for the cure of certain diseases of the diaphragm; for it has been found by experiment, in Egypt, that the phthiriasis1006 which attaches itself to the internal parts of the heart, cannot possibly be eradicated by any other remedy, the kings of that country having ordered the bodies of the dead to be opened and examined, for the purpose of enquiring into certain diseases.

Such, too, is the frivolity of the Greeks, that, in the temple of Apollo at Delphi, it is said, the radish is so greatly preferred to all other articles of diet, as to be represented there in gold, the beet in silver, and the rape in lead.—You might be very sure that Manius Curius was not a native of that country, the general whom, as we find stated in our Annals, the ambassadors of the Samnites found busy roasting rape at the fire, when they came to offer him the gold which he so indignantly refused. Moschion, too, a Greek author, has written a volume on the subject of the radish. These vegetables are considered a very useful article of food during the winter, but they are at all times very injurious to the teeth, as they are apt to wear them away; at all events, they give a polish to ivory. There is a great antipathy between the radish1007 and the vine; which last will shrink from the radish, if sown in its vicinity.

CHAP. 27.—PARSNIPS.

The other kinds which have been classified by us among the cartilaginous plants, are of a more ligneous nature; and it is a singular thing, that they have, all of them, a strong flavour. Among these, there is one kind of wild parsnip which grows spontaneously; by the Greeks it is known as “staphylinos.”1008 Another kind1009 of parsnip is grown either from the root transplanted, or else from seed, at the beginning of spring or in the autumn; Hyginus says that this may be done in February, August, September, and October, the ground being dug to a very considerable depth for the purpose. The parsnip begins to be fit for eating at the end of a year, but it is still better at the end of two: it is reckoned more agreeable eating in autumn, and more particularly if cooked in the saucepan; even then, however, it preserves its strong pungent flavour, which it is found quite impossible to get rid of.

The hibiscum1010 differs from the parsnip in being more slender: it is rejected as a food, but is found useful for its medicinal properties. There is a fourth kind,1011 also, which bears a similar degree of resemblance to the parsnip; by our people it is called the “gallica,” while the Greeks, who have distinguished four varieties of it, give it the name of “daucus.” We shall have further occasion1012 to mention it among the medicinal plants.

CHAP. 28.—THE SKIRRET.

The skirret,1013 too, has had its reputation established by the Emperor Tiberius, who demanded a supply of it every year from Germany. It is at Gelduba,1014 a fortress situate on the banks of the Rhenus, that the finest are grown; from which it would appear that they thrive best in a cold climate. There is a string running through the whole length of the skirret, and which is drawn out after it is boiled; but still, for all this, a considerable proportion of its natural pungency is retained; indeed, when modified by the addition of honied wine, this is even thought to impart to dishes an additional relish. The larger parsnip has also a similar sting inside, but only when it is a year old. The proper time for sowing the skirret is in the months of February, March, April, August, September, and October.

CHAP. 29.—ELECAMPANE.

Elecampane1015 is not so elongated as the preceding roots, but more substantial and more pungent; eaten by itself it is very injurious to the stomach, but when mixed with other condiments of a sweet nature, it is extremely wholesome. There are several methods employed for modifying1016 its natural acridity and rendering it agreeable to the palate: thus, for instance, when dried it is reduced to a fine flour, and then mixed with some sweet liquid or other, or else it is boiled in vinegar and water, or kept in soak in it; it is also steeped in various other ways, and then mixed with boiled1017 grape-juice, or else incorporated with honey or raisins, or dates with plenty of meat on them. Other persons, again, have a method of preparing it with quinces, or else sorbs or plums, while sometimes the flavour is varied by the addition of pepper or thyme.

This plant is particularly good for weakness of the stomach, and it has acquired a high reputation from the circumstance that Julia1018 Augusta used to eat it daily. The seed of it is quite useless, as the plant is reproduced, like the reed, from eyes extracted from the root. This vegetable, as well as the skirret and the parsnip, is sown both in spring and autumn, a considerable distance being left between the plants; indeed, for elecampane, a space of no less than three feet is required, as it throws out its shoots to a very considerable distance.1019 Skirrets, however, are best transplanted.

CHAP. 30.—BULBS, SQUILLS, AND ARUM.

Next in affinity to these plants are the bulbs,1020 which Cato, speaking in high terms of those of Megara,1021 recommends most particularly for cultivation. Among these bulbs, the squill,1022 we find, occupies the very highest rank, although by nature it is medicinal, and is employed for imparting an additional sharpness to vinegar:1023 indeed, there is no bulb known that grows to a larger size than this, or is possessed of a greater degree of pungency. There are two varieties of it employed in medicine, the male squill, which has white leaves, and the female squill, with black1024 ones. There is a third kind also, which is good to eat, and is known as the Epimenidian1025 squill; the leaf is narrower than in the other kinds, and not so rough. All the squills have numerous seeds, but they come up much more quickly if propagated from the offsets that grow on the sides. To make them attain a still greater size, the large leaves that grow around them are turned down and covered over with earth; by which method all the juices are carried to the heads. Squills grow spontaneously and in vast numbers in the Baleares and the island of Ebusus, and in the Spanish provinces.1026 The philosopher Pythagoras has written a whole volume on the merits of this plant, setting forth its various medicinal properties; of which we shall have occasion to speak more at length in the succeeding Book.1027

The other species of bulbs are distinguished by their colour, size, and sweetness; indeed, there are some that are eaten raw even—those found in the Tauric Chersonesus, for instance. Next to these, the bulbs of Africa are held in the highest esteem, and after them those of Apulia. The Greeks have distinguished the following varieties: the bulbine,1028 the setanion,1029 the opition,1030 the cyix,1031 the leucoion,1032 the ægilips,1033 and the sisyrinchion1034—in the last there is this remarkable feature, that the extremities of the roots increase in winter, but during the spring, when the violet appears, they diminish in size and gradually contract, and then it is that the bulb begins to increase in magnitude.

Among the varieties of the bulb, too, there is the plant known in Egypt by the name of “aron.”1035 In size it is very nearly as large as the squill, with a leaf like that of lapathum, and a straight stalk a couple of cubits in length, and the thickness of a walking-stick: the root of it is of a milder nature, so much so, indeed, as to admit of being eaten raw.

Bulbs are taken up before the spring, for if not, they are apt to spoil very quickly. It is a sign that they are ripe when the leaves become dry at the lower extremities. When too old they are held in disesteem; the same, too, with the long and the smaller ones; those, on the other hand, which are red and round are greatly preferred, as also those of the largest size. In most of them there is a certain degree of pungency in the upper part, but the middle is sweet. The ancients have stated that bulbs are reproduced from seed only, but in the champaign country of Præneste they grow spontaneously, and they grow to an unlimited extent in the territory of the Remi.1036

CHAP. 31. (6.)—THE ROOTS, FLOWERS, AND LEAVES OF ALL THESE PLANTS. GARDEN PLANTS WHICH LOSE THEIR LEAVES.

Nearly all1037 the garden plants have a single1038 root only, radishes, beet, parsley, and mallows, for example; it is lapathum, however, that has the longest root of them all, it attaining the length of three cubits even. The root of the wild kind is smaller and of a humid nature, and when up it will keep alive for a considerable period. In some of these plants, however, the roots are fibrous, as we find the case in parsley and mallows, for instance; in others, again, they are of a ligneous nature, as in ocimum, for example; and in others they are fleshy, as in beet, and in saffron even more so. In some, again, the root is composed of rind and flesh, as in the radish and the rape; while in others it is jointed, as in hay grass.1039 Those plants which have not a straight root throw out immediately a great number of hairy fibres, orage1040 and blite,1041 for instance: squills again, bulbs, onions, and garlic never have any but a vertical root. Among the plants that grow spontaneously, there are some which have more numerous roots than leaves, spalax,1042 for example, pellitory,1043 and saffron.1044

Wild thyme, southernwood, turnips, radishes, mint, and rue blossom all1045 at once; while others, again, shed their blossom directly they have begun to flower. Ocimum1046 blossoms gradually, beginning at the lower parts, and hence it is that it is so very long in blossom: the same is the case, too, with the plant known as heliotropium.1047 In some plants the flower is white, in others yellow, and in others purple. The leaves fall first1048 from the upper part in wild-marjoram and elecampane, and in rue1049 sometimes, when it has been injured accidentally. In some plants the leaves are hollow, the onion and the scallion,1050 more particularly.

CHAP. 32.—VARIETIES OF THE ONION.

Garlic and onions1051 are invoked by the Egyptians,1052 when taking an oath, in the number of their deities. The Greeks have many varieties1053 of the onion, the Sardian onion, the Samothracian, the Alsidenian, the setanian, the schistan, and the Ascalonian,1054 so called from Ascalon,1055 a city of Judæa. They have, all of them, a pungent smell, which1056 draws tears from the eyes, those of Cyprus more particularly, and those of Cnidos the least of all. In all of them the body is composed of a cartilage of an unctuous1057 nature. The variety known as the setanian is the smallest of them all, with the exception of the Tusculan1058 onion, but it is sweet to the taste. The schistan1059 and the Ascalonian kinds are used for storing. The schistan onion is left during the winter with the leaves on; in the spring it is stripped of them, upon which offsets make their appearance at the same divisions as the leaves; it is to this circumstance that this variety owes its name. Taking the hint from this fact, it is recommended to strip the other kinds of their leaves, to make them bulb all the better, instead of running to seed.

The Ascalonian onion is of a peculiar nature, being barren in some measure in the root; hence it is that the Greeks have recommended it to be reproduced from seed, and not from roots: the transplanting, too, they say, should be done later in the spring, at the time the plant germinates, the result being that it bulbs with all the greater rapidity, and hastens, as it were, to make up for lost time; great dispatch, however, is requisite in taking it up, for when ripe it rots with the greatest rapidity. If propagated from roots, it throws out a long stalk, runs rapidly to seed, and dies.

There are considerable differences, too, in the colour of the onion; the whitest of all are those grown at Issus and Sardes. The onions, too, of Crete are held in high esteem, but there is some doubt whether they are not the same as the Ascalonian variety; for when grown from seed they produce a fine bulb, but when planted they throw out a long stalk and run to seed; in fact, they differ from the Ascalonian kind only in the sweetness of their flavour.

Among us there are two principal varieties known of the onion; the scallion, employed for seasonings, is one, known to the Greeks by the name of “gethyon,” and by us as the “pallacana;” it is sown in March, April, and May. The other kind is the bulbed or headed1060 onion; it is sown just after the autumnal equinox, or else after the west winds have begun to prevail. The varieties of this last kind, ranged according to their relative degrees of pungency, are the African onion, the Gallic, the Tusculan, the Ascalonian, and the Amiternian: the roundest in shape are the best. The red onion, too, is more pungent than the white, the stored than the fresh, the raw than the cooked, and the dried than the preserved. The onion of Amiternum is cultivated in cold, humid localities, and is the only one that is reproduced from heads,1061 like garlic, the other kinds being grown from seed. This last kind yields no seed in the ensuing summer, but a bulb only, which dries and keeps; but in the summer after, the contrary is the case, for seed is produced, while the bulb very quickly spoils. Hence it is that every year there are two separate sowings, one of seed for the reproduction of bulbs, and one of bulbs for the growth of seed; these onions keep best in chaff. The scallion has hardly any bulb at all, but a long neck only—hence it is nothing but leaf, and is often cut down, like the leek; for this reason, too, like the leek, it is grown from seed, and not from plants.

In addition to these particulars, it is recommended that the ground intended for sowing onions should be turned up three times, care being taken to remove all roots and weeds; ten pounds of seed is the proper proportion for a jugerum. Savory too, they say, should be mixed with them, the onions being all the finer for it; the ground, too, should be stubbed and hoed four times at least, if not oftener. In Italy, the Ascalonian onion is sown in the month of February. The seed of the onion is gathered when it begins to turn black, and before it becomes dry and shrivelled.

CHAP. 33.—THE LEEK.

While upon this subject, it will be as well, too, to speak of the leek,1062 on account of the affinity which it bears to the plants just mentioned, and more particularly because cut-leek has recently acquired considerable celebrity from the use made of it by the Emperor Nero. That prince, to improve his voice,1063 used to eat leeks and oil every month, upon stated days, abstaining from every other kind of food, and not touching so much as a morsel of bread even. Leeks are reproduced from seed, sown just after the autumnal equinox; if they are intended for cutting,1064 the seed is sown thicker than otherwise. The leeks in the same bed are cut repeatedly, till it is quite exhausted, and they are always kept well manured. If they are wanted to bulb before being cut, when they have grown to some size they are transplanted to another bed, the extremities of the leaves being snipped off without touching the white part, and the heads stripped of the outer coats. The ancients were in the habit of placing a stone or potsherd upon the leek, to make the head grow all the larger, and the same with the bulbs as well; but at the present day it is the usual practice to move the fibrous roots gently with the weeding-hook, so that by being bent they may nourish the plant, and not withdraw the juices from it.

It is a remarkable fact, that, though the leek stands in need of manure and a rich soil, it has a particular aversion to water; and yet its nature depends very much upon the natural properties of the soil. The most esteemed leeks are those grown in Egypt, and next to them those of Ostia and Aricia.1065 Of the leek for cutting, there are two varieties: that with grass-green1066 leaves and incisions distinctly traced on them, and the leek with paler and rounder leaves, the incisions being more lightly marked. There is a story told, that Mela,1067 a member of the Equestrian order, being accused of mal-administration by order of the Emperor Tiberius, swallowed in his despair leek-juice to the amount of three denarii in weight of silver, and expired upon the spot without the slightest symptom of pain. It is said, however, that a larger dose than this is productive of no injurious effects whatever.1068

CHAP. 34.—GARLIC.

Garlic1069 is generally supposed, in the country more particularly, to be a good specific1070 for numerous maladies. The external coat consists of membranes of remarkable fineness, which are universally discarded when the vegetable is used; the inner part being formed by the union of several cloves, each of which has also a separate coat of its own. The flavour of it is pungent, and the more numerous the cloves the more pungent it is. Like the onion, it imparts an offensive smell to the breath; but this is not the case when it is cooked. The various species of garlic are distinguished by the periods at which they ripen: the early kind becomes fit for use in sixty days. Another distinction, too, is formed by the relative size of the heads. Ulpicum,1071 also, generally known to the Greeks as “Cyprian garlic,” belongs to this class; by some persons it is called “antiscorodon,” and in Africa more particularly it holds a high rank among the dishes of the rural population; it is of a larger size than ordinary garlic. When beaten up with oil and vinegar, it is quite surprising what a quantity of creaming foam is produced.

There are some persons who recommend that neither ulpicum nor garlic should be sown on level ground, but say that they should be planted in little mounds trenched up, at a distance of three feet apart. Between each clove, they say, there should be a distance of four fingers left, and as soon as ever three leaves are visible, the heads should be hoed; the oftener they are hoed, the larger the size they will attain. When they begin to ripen, the stalks are bent downwards, and covered over with earth, a precaution which effectually prevents them from running to leaf. In cold soils, it is considered better to plant them in spring than in autumn.

For the purpose of depriving all these plants of their strong smell, it is recommended to set them when the moon is below the horizon, and to take them up when she is in conjunction. Independently of these precautions, we find Menander, one of the Greek writers, recommending those who have been eating garlic to eat immediately afterwards a root of beet roasted on hot coals; if this is done, he says, the strong smell of the garlic will be effectually neutralized. Some persons are of opinion, that the proper period for planting garlic and ulpicum is between the festival of the Compitalia1072 and that of the Saturnalia.1073 Garlic, too, can be grown from seed, but it is very slow, in such case, in coming to maturity; for in the first year, the head attains the size only of that of a leek, in the second, it separates into cloves, and only in the third it arrives at maturity; there are some, however, who think that garlic grown this way is the best. Garlic should never be allowed to run to seed, but the stalk should be twisted, to promote its growth, and to make the head attain a larger size.

If garlic or onions are wanted to keep some time, the heads should be dipped in salt water, made luke-warm; by doing this, they will be all the better for keeping, though quite worthless for reproduction. Some persons content themselves with hanging them over burning coals, and are of opinion that this is quite sufficient to prevent them from sprouting: for it is a well-known fact, that both garlic and onions sprout when out of the ground, and that after throwing out their thin shoots they shrivel away to nothing. Some persons are of opinion, too, that the best way of keeping garlic is by storing it in chaff. There is a kind1074 of garlic that grows spontaneously in the fields, and is known by the name of “alum.” To preserve the seeds that are sown there from the remorseless ravages of the birds, this plant is scattered over the ground, being first boiled, to prevent it from shooting. As soon as ever they have eaten of it, the birds become so stupefied as to be taken with the hand even,1075 and if they remain but a few moments only on the spot, they fall fast asleep. There is a wild garlic, too, generally known as “bear’s” garlic;1076 it has exactly the smell of millet, with a very small head and large leaves.

CHAP. 35. (7.)—THE NUMBER OF DAYS REQUIRED FOR THE RESPECTIVE PLANTS TO MAKE THEIR APPEARANCE ABOVE GROUND.

Among the garden1077 plants which make their appearance most speedily above ground, are ocimum, blite, the turnip, and rocket; for they appear above the surface the third day after they are sown. Anise, again, comes up on the fourth day, the lettuce on the fifth, the radish on the sixth, the cucumber and the gourd on the seventh—the cucumber rather the first of the two—cresses and mustard on the fifth, beet on the sixth day in summer and the tenth in winter, orage on the eighth, onions on the nineteenth or twentieth, and scallions on the tenth or twelfth. Coriander, again, is more stubborn in its growth, cunila and wild marjoram do not appear till after the thirtieth day, and parsley comes up with the greatest difficulty of all, for at the very earliest it is forty days before it shows itself, and in most instances as much as fifty.

The age,1078 too, of the seed is of some importance in this respect; for fresh seed comes up more rapidly in the case of the leek, the scallion, the cucumber, and the gourd, while in that of parsley, beet, cardamum, cunila, wild marjoram, and coriander, seed that has been kept for some time is the best.

There is one remarkable circumstance1079 in connection with the seed of beet; it does not all germinate in the first year, but some of it in the second, and some in the third even; hence it is that a considerable quantity of seed produces only a very moderate crop. Some plants produce only in the year in which they are set, and some, again, for successive years, parsley, leeks, and scallions1080 for instance; indeed, these plants, when once sown, retain their fertility, and produce for many years.

CHAP. 36.—THE NATURE OF THE VARIOUS SEEDS.

In most plants the seed is round, in some oblong; it is broad and foliaceous in some, orage for instance, while in others it is narrow and grooved, as in cummin. There are differences, also, in the colour of seeds, which is either black or white; while some seeds are woody and hard, in radishes, mustard, and rape, the seeds are enclosed in pods. In parsley, coriander, anise, fennel, and cummin, the seed has no covering at all, while in blite, beet, orage, and ocimum, it has an outer coat, and in the lettuce it is covered with a fine down. There is no seed more prolific than that of ocimum;1081 it is generally recommended1082 to sow it with the utterance of curses and imprecations, the result being that it grows all the better for it; the earth, too, is rammed down when it is sown, and prayers offered that the seed may never come up. The seeds which are enveloped in an outer coat, are dried with considerable difficulty, that of ocimum more particularly; hence it is that all these seeds are dried artificially, their fruitfulness being greatly promoted thereby.

Plants in general come up better when the seed is sown in heaps than when it is scattered broad-cast: leeks, in fact, and parsley are generally grown by sowing the seed in little bags;1083 in the case of parsley, too, a hole is made with the dibble, and a layer of manure inserted.

All garden plants grow either from seed or from slips, and some from both seed and suckers, such as rue, wild marjoram, and ocimum,1084 for example—this last being usually cut when it is a palm in height. Some kinds, again, are reproduced from both seed and root, as in the case of onions, garlic, and bulbs, and those other plants of which, though annuals themselves, the roots retain their vitality. In those plants which grow from the root, it lives for a considerable time, and throws out offsets, as in bulbs, scallions, and squills for example.—Others, again, throw out offsets, though not from a bulbous root, such as parsley and beet, for instance. When the stalk is cut, with the exception1085 of those which have not a rough stem, nearly all these plants put forth fresh shoots, a thing that may be seen in ocimum,1086 the radish,1087 and the lettuce,1088 which are in daily use among us; indeed, it is generally thought that the lettuce which is grown from a fresh sprouting, is the sweetest. The radish, too, is more pleasant eating when the leaves have been removed before it has begun to run to stalk. The same is the case, too, with rape; for when the leaves are taken off, and the roots well covered up with earth, it grows all the larger for it, and keeps in good preservation till the ensuing summer.

CHAP. 37.—PLANTS OF WHICH THERE IS BUT A SINGLE KIND. PLANTS OF WHICH THERE ARE SEVERAL KINDS.

Of ocimum, lapathum, blite, cresses, rocket, orage, coriander, and anise respectively, there is but a single kind, these plants being the same everywhere, and no better in one place than in another. It is the general belief that stolen1089 rue grows the best, while, on the other hand, bees1090 that have been stolen will never thrive. Wild mint, cat-mint, endive, and pennyroyal, will grow even without any cultivation. With reference to the plants of which we have already spoken, or shall have occasion to speak, there are numerous varieties of many of them, parsley more particularly.

(8.) As to the kind of parsley1091 which grows spontaneously in moist localities, it is known by the name of “helioselinum;”1092 it has a single leaf1093 only, and is not rough at the edges. In dry places, we find growing the kind known as “hipposelinum,”1094 consisting of numerous leaves, similar to helioselinum. A third variety is the oreoselinum,1095 with leaves like those of hemlock, and a thin, fine, root, the seed being similar to that of anise, only somewhat smaller.

The differences, again, that are found to exist in cultivated parsley,1096 consist in the comparative density of the leaves, the crispness or smoothness of their edges, and the thinness or thickness of the stem, as the case may be: in some kinds, again, the stem is white, in others purple, and in others mottled.

CHAP. 38.—THE NATURE AND VARIETIES OF TWENTY-THREE GARDEN PLANTS. THE LETTUCE; ITS DIFFERENT VARIETIES.

The Greeks have distinguished three varieties of the lettuce;1097 the first with a stalk so large, that small garden gates,1098 it is said, have been made of it: the leaf of this lettuce is somewhat larger than that of the herbaceous, or green lettuce, but extremely narrow, the nutriment seeming to be expended on the other parts of the plant. The second kind is that with a rounded1099 stalk; and the third is the low, squat lettuce,1100 generally known as the Laconian lettuce.

Some persons1101 have made distinctions in reference to their respective colours, and the times for sowing them: the black lettuce is sown in the month of January, the white in March, and the red in April; and they are fit for transplanting, all of them, at the end of a couple of months. Those, again, who have pursued these enquiries even further than this, have distinguished a still greater number of varieties of them—the purple, the crisped, the Cappadocian,1102 and the Greek lettuce, this last having a longer leaf than the rest, and a broad stalk: in addition to which, there is one with a long, narrow leaf, very similar to endive in appearance. The most inferior kind, however, of all, is the one to which the Greeks, censuring it for its bitterness, have given the name of “picris.”1103 There is still another variety, a kind of white lettuce, called “meconis,”1104 a name which it derives from the abundance of milk, of a narcotic quality, which it produces; though, in fact, it is generally thought that they are all of them of a soporific tendency. In former times, this last was the only kind of lettuce that was held in any esteem1105 in Italy, the name “lactuca” having been given it on account of the milk1106 which it contains.