t
repeat the use of the leaves as above, for a spoonful or less of it will
turn another quantity of warm milk, and make it like the first, and so
on, as often as they please to renew their food.--Lightfoot's Flor.
Scot. p. 77.

488. CHAMPIGNON. Agaricus pratensis.--There is little or no smell to be
perceived in this plant, and it is rather dry; yet when boiled or stewed
it communicates a good flavour, and is equal to the common mushroom.

489. CHANTARELLE. Agaricus Chantarellus.--This agaric, when broiled with
pepper and salt, has a taste very similar to that of a roasted cockle,
and is considered by the French a great delicacy. It is found
principally in woods and old pastures, and is in good perfection about
the middle of September.

490. CHARLOCK. Sinapis arvensis.--The young plant is eaten in the spring
as turnep-tops, and is considered not inferior to that vegetable. The
seeds of this have sometimes been saved and sold for feeding birds
instead of rape; but being hot in its nature, it has been known to cause
them to be diseased.

491. CHICKWEED. Alsine media.--This is a remarkably good herb boiled in
the spring; a circumstance not sufficiently attended to.

492. CLOUD-BERRY. Rubus Chamaemorus.--This plant grows wild in some parts
of the north of England: the fruit has nearly the shape of the currant,
and is reckoned in Norway, where it grows abundantly, a favourite dish.

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

Bryant in his Flora Diaetetica says that the bottoms of the flowers are
eaten as artichokes.

494. COW-PARSNEP. Heracleum Sphondylium.--The inhabitants of Kamschatka
about the beginning of July collect the foot-stalks of the radical
leaves of this plant, and, after peeling off the rind, dry them
separately in the sun; and then tying them in bundles, they lay them up
carefully in the shade. In a short time afterwards, these dried stalks
are covered over with a yellow saccharine efflorescence tasting like
liquorice, and in this state they are eaten as a delicacy.

The Russians, not content with eating the stalks thus prepared, contrive
to get a very intoxicating spirit from them, by first fermenting them in
water with the greater bilberry (Vaccinium uliginosum), and then
distilling the liquor to what degree of strength they please;