are said to have
been used alone to brew a kind of ale; and even now, I am informed, the
inhabitants of Isla and Jura (two islands on the coast of Scotland)
continue to brew a very potable liquor, by mixing two-thirds of the tops
of heath with one of malt.--Lightfoot's Fl. Scot.

505. HOPS. Humulus Lupulus.--Independently of the great use of hops in
making beer, and for medicinal uses, where the plant grows wild, it
affords the neighbours a dainty in the spring months. The young shoots,
called hop-tops, when boiled, are equal in flavour to asparagus, and are
eagerly sought after for that purpose.

506. LADIES-SMOCK. Cardamine pratensis.--This is good as a salad herb.

507. LAVER. Fucus esculentus.--This is collected by sailors and people
along the sea-coasts; is eaten both raw and boiled, and esteemed and
excellent antiscorbutic. The leaves of this Fucus are very sweet, and,
when washed and hanged up to dry, will exude a substance like that of
sugar.

508. MAPLE. Acer Pseudo-platanus.--By tapping this tree it yields a
liquor not unlike that of the birch-tree, from which the Americans make
a sugar, and the Highlanders sometimes an agreeable and wholesome wine.
--Lightfoot's Fl. Scot.

509. MARSH MARIGOLD. Caltha palustris.--The flower-buds, before opening,
are picked, and are considered a good substitute for capers.

510. MEADOW-SWEET. Spiraea Filipendula.--The roots of this, in Sweden,
are ground and made into bread.

511. MILK-THISTLE. Carduus marianus.--The young leaves in the spring,
cut close to the root with part of the stalks on, are said to be good
boiled.

512. MOREL. Phallus esculentus.--The morel grows in wet banks and moist
pastures. It is used by the French cooks, the same as the truffle, for
gravies, but has not so good a flavour: it is in perfection in May and
June.

513. MUSHROOM, VIOLET. Agaricus violaceus.--This mushroom requires more
broiling than all the rest; but when well done and seasoned, it is very
good. It is found in dry woods, old pastures, &c. where it grows to a
large size.

514. MUSHROOM, BROWN. Agaricus cinnamomeus.--The whole of this plant has
a nice smell, and when stewed or broiled has a pleasant flavour. It is
to be found as the one above, and is fit for use in October.

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

516. OX-TONGUE, COMMON. Picris Echioides.--The leaves