s. In fact, these and the medicinal plants ought
to be known to every one: and in order to facilitate the study of them,
I have been thus particular in my description of the different kinds.

479. AGARIC, ORANGE. Agaricus deliciosus.--This agaric well boiled and
seasoned with pepper and salt, has a flavour similar to that of a
roasted muscle. In this way the French, in general, make use of it. It
is in high perfection about September, and is chiefly to be found in dry
woods.

480. ALEXANDERS. Smyrnium Olustratum.--If the poorer people were aware
of the value of this plant, which is now quite neglected, it might be
turned to good account as an article of food, and that, in all
likelihood, of the most wholesome kind.

Bryant thinks it was much esteemed by the monks, and states that it has,
ever since the destruction of the abbeys in this country, remained in
many places growing among the rubbish; hence the reason of its being
found wild in such places.

481. ALEXANDERS, ROUND-LEAVED. Smyrnium perfoliatum.---It is said that
the leaves and stalks boiled are more pleasant to the taste than the
other kind of Alexanders.

482. ARROWHEAD. Sagittaria sagittifolia.--The roots of this plant are
said to be very similar to the West-India arrow-root. They are sometimes
dried and pounded, but are reported to have an acrid unpleasant taste;
but this might perhaps be got rid of by washing the powder in water.

483. BLACKBERRY. Rubus fruticosus.--The berries of this plant are well
known in the country; but if too many be eaten, they are apt to cause
swelling in the stomach, sickness, &c.

484. BRIONY, BLACK. Tamus communis.--Although this is considered a
poisonous plant, the young leaves and shoots are eaten boiled by the
common people in the spring.

485. BURDOCK. Arctium Lappa.--Mr. Bryant in his Flora Diaetetica says
that many people eat the tenders talks of this plant boiled as
asparagus.

486. BURNET. Sanguisorba officinalis.--The young leaves form a good
ingredient in salads. They have somewhat the flavour of cucumbers.

487. BUTTERWORT. Pinguicula vulgaris.--The inhabitants of Lapland and
the north of Sweden give to milk the consistence of cream by pouring it
warm from the cow upon the leaves of this plant, and then instantly
straining it and laying it aside for two or three days till it acquires
a degree of acidity.

This milk they are extremely fond of; and once made, they need no