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 knowledge
1 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 phenomena, 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,
2 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 marvels
3 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
Galerius
4 and Balbillus,
5 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, and
6 * * * that it is rendered subservient to his
purposes. The inventor of this art has been
already mentioned by us on a more appropriate occasion;
7 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 execrations
8 to be found that
can equal his demerits!
It is only in the preceding Book
9 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;
10
and, to prove to us that it is in despite of Nature her-
self that it exists, it has the property of scorching
11 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 sandy
12 soils, and after a single
ploughing only. There is no plant that grows more rapidly
13
than this; sown in spring,
14 it is pulled up in summer, and is,
for this reason as well, productive of considerable injury to the
soil.
15 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?
16 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?
17 The Cadurci,
18 the Caleti, the Ruteni,
19 the
Bituriges,
20 and the Morini,
21 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 Serrani
22 for the women never to
wear garments of linen. In Germany it is in caves
23 deep underground 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 Sætabis
24
claiming the first, and those of Retovium
25 and of Faven-
tia, 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 unbleached: 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 nap
26 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 Tarraco
27 there. The fineness,
too, of this linen is quite marvellous, and here it is that
the first manufactories of cambric
28 were established. From
the same province, too, of Spain, the flax of Zoëla
29 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,
30 equally
with the edge of the knife: before now, too, we have seen some
of these toils of a fineness so remarkable
31 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 Cadurci
32 is held in high estimation for making
mattresses;
33 which, as well as flock,
34 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,"
35 the
name given by us to beds stuffed with straw.
The flax of Egypt, though the least strong
36 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,"
37 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 marshreed,
38 the
panicule only being employed for the purpose. In
Asia, again, there is a thread made from broom,
39 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 already
40 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 medicinal
41 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 sweet-
ness: 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
which
42 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 honourable
43 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"
44 linen,
and I have seen, before now, napkins
45 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 grows
46 in the deserts of India,
47 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,"
48
a name which indicates its peculiar properties. Anaxilaüs
49
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,"
50
an article which is held in the very highest estimation by
females, and is produced in the vicinity of Elis, in Achaia.
51 I
find it stated by some writers that a scruple of this sold for-
merly 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.
52 Among the poppies, too,
53 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 colours
54 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 recent
55 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 linen
56 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 court
57 of our houses
are generally red: one reason for employing them is to protect
the moss that grows there from the rays
58 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,
59 we find, bears witness that there were but few among
the warriors of those days who fought with cuirasses
60 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,"
61 which he employs, means
nothing more than the produce of a seed.
CHAP. 7. (2.)—THE NATURE OF SPARTUM.
For the fact is that spartum
62 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,
63 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,
64 of a stunted nature, and
quite useless for all practical purposes. It is found in one
portion of the province of Carthage
65 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
making
66 their beds; with it they kindle their fires also, and
prepare their torches; shoes
67 also, and garments for the shepherds, are made of it. As a food for animals, it is highly injurious,
68 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 May
69 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 considera-
ble 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 name
70 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.
Theophrastus
71 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."
72 As to spartum,
he makes no
73 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 already
74 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;
75 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
callous
76 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 much
77 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 Africa
78
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,
79 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.
80
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,"
81 re-
markable for the sweetness of its smell and taste, but more
fleshy than the truffle: the same, too, as to the iton
82 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, thunder
83 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,
84 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,"
85 which grows
without either root or stalk.
CHAP. 15.—LASERPITIUM, LASER, AND MASPETUM.
Next to these, laserpitium
86 claims our notice, a very re-
markable 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,
87 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 stalk
88
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 shoot
89 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.
90 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 inferior
91 to that of Cyrenaica; and even then it is extensively adulterated with gum,
sacopenium,
92 or pounded beans. I ought the less then to
omit the facts, that in the consulship
93 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,
94 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,
it 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 eating
95 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.
96
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 distinguish-
ing names of "rhizias" and "caulias,"
97 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;"
98 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 laserpitium
99 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 another
100 variety of this plant, known as "magydaris,"
101 of a more delicate nature, less active in its effects, and
destitute of juice. It grows in the countries adjacent to Syria,
102
but is not to be found in the regions of Cyrenaica. There
grows also upon Mount Parnassus,
103 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 medi-
cinal purposes.
104
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,
105 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.
106 It grows spontaneously, but is
capable of reproduction by sowing, much after the same manner as the fitch. The stem,
107 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.
108
CHAP. 18.—THE RADICULA.
The plant known to us by the name of "radicula,"
109 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,
110 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 ferulaceous
111 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,
112 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,
113 those of the kings Adonis
114 and Alci-
noüs,
115 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.
116 The kings of
Rome cultivated their gardens with their own hands; indeed,
it was from his garden that Tarquinius Superbus
117 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,
118 and we find that it is in
the garden and the Forum only that statues of satyrs are con-
secrated, as a protection against the evil effects
119 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,
120 we have pleasure-grounds
situate in the very heart of the City, as well as extensive fields
and villas.
Epicurus, that connoisseur
121 in the enjoyments of a life of
ease, was the first to lay out a garden at Athens;
122 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
garden
123 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,
124 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 Phasis
125
even, which, protected as they are by the terrors invented by
fable,
126 are only rendered all the more precious thereby—to go
searching for others, again, in Numidia,
127 and the very sepulchres of Æthiopia,
128 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 in-
dignation. 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!
129 We might allow of wines being kept till they are
mellowed with age, or enfeebled by being passed through
130
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 marrow
131 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?
132
In this department even, humble as it is, we are still des-
tined 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,
133 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
pounds
134 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 forbidden
135
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!
136 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,
137 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!
138 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,
139 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,"
140 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 condi-
ments 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,
141 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 gar-
dens 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.
142 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 fruits
143 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,
144
skirrets,
145 and parsnips,
146 though in a different manner. There
are some plants, again, to which we shall give the name of
"ferulaceous," anise
147 and mallows, for instance; indeed, we
find it stated by some writers that in Arabia
148 the mallow be-
comes 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-tree
149 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 hemp
150
also. There are some plants, again, to which we must give
the appellation of "fleshy;"
151 such as those spongy
152 productions
which are found growing in damp meadows. As to the fungus,
with a hard, tough flesh, we have already
153 made mention of
it when speaking of wood and trees; and of truffles, which
form another variety, we have but very recently given a de-
scription.
154
CHAP. 23. (5.)—VEGETABLES OF A CARTILAGINOUS NATURE—CUCUMBERS. PEPONES.
The cucumber
155 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.
156 We find it stated, also, by the ancient Greek writers,
that the cucumber ought to be propagated from seed that has
been steeped
157 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 green
158 and
very small, while those grown in some of the provinces are
remarkably large, and of a wax colour or black.
159 Those of
Africa, which are also remarkably prolific, are held in high
esteem; the same, too, with the cucumbers of Mœesia, which
are by far the largest of all. When the cucumber acquires a
very considerable volume, it is known to us as the "pepo."
160
Cucumbers when eaten remain on the stomach till the following day, and are very difficult
161 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.
162 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.
163 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.
164 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.
Columella
165 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 cu-
cumbers, the Laconian, the Scytalic, and the Bœotian,
166 the
Laconian being the only one among them that is fond
167 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;"
168
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 half
169 deep, between the vernal equinox and the summer solstice, at the time of the Parilia
170 more particularly. Some persons, however, think it better to sow gourds after the calends
of March,
171 and cucumbers after the nones,
172 and at the time of
the Quinquatria.
173 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 circum-
stance it is that we find the gourd classified into two primary
kinds, the roof-gourd,
174 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 than
175 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
food
176 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 casks
177 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 remarkable
178 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 preserving
179 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 wild
180 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 treated
181 at sufficient length already, were it not that
we think it as well to observe, that; medical men call those
which are round "male,"
182 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.
183
The same authors, too, have distinguished five different va-
rieties of the turnip:
184 the Corinthian, the Cleonæan, the
Liothasian, the Bœotian, and the one which they have characterized as peculiarly the "green" turnip. The Corinthian
turnip
185 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;
186 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,
187 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,
188 also, the leaves of which resemble those of
rocket.
189 At Rome, the highest rank is given to the turnips
of Amiternum,
190 and those of Nursia; after them, those grown
in the neighbourhood of the City
191 are held in the next degree of esteem. The other particulars connected with the
sowing of the turnip have been already mentioned
192 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 flatulent
193 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,
194 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 oil
195 that is extracted from the seed. In-
deed, 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 radish
196 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 Algidan
197 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,"
198 and to the people of Pontus as "armon," while
others, again, call it "leuce,
199 and our people "armoracia;"
200
it has more leaves, however, than root.
In testing the quality of the radish, it is the stem more par-
ticularly, 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.
201 For the spring crop,
it is sown immediately after the ides of February;
202 and then
again about the time of the Vulcanalia,
203 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
nitre
204 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 purpose
205 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 phthiriasis
206 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 radish
207 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."
208
Another kind
209 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 saacepan; even then,
however, it preserves its strong pungent flavour, which it is
found quite impossible to get rid of.
The hibiscum
210 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,
211 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 occasion
212 to mention it among the medicinal
plants.
CHAP. 28.—THE SKIRRET.
The skirret,
213 too, has had its reputation established by the
Emperor Tiberius, who demanded a supply of it every year
from Germany. It is at Gelduba,
214 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.
Elecampane
215 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 modifying
216 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 boiled
217 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 Julia
218 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.
219
Skirrets, however, are best transplanted.
CHAP. 30.—BULBS, SQUILLS, AND ARUM.
Next in affinity to these plants are the bulbs,
220 which Cato,
speaking in high terms of those of Megara,
221 recommends most
particularly for cultivation. Among these bulbs, the squill,
222
we find, occupies the very highest rank, although by nature it
is medicinal, and is employed for imparting an additional sharpness to vinegar:
223 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 black
224 ones. There is a third kind also, which is
good to eat, and is known as the Epimenidian
225 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.
226 The philosopher Pythagoras has written a whole volume on the merits of this plant, setting forth its various me-
dicinal properties; of which we shall have occasion to speak
more at length in the succeeding Book.
227
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,
228 the seta-
nion,
229 the opition,
230 the cyix,
231 the leucoion,
232 the ægilips,
233 and
the sisyrinchion
234—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."
235 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.
236
CHAP. 31. (6.)—THE ROOTS, FLOWERS, AND LEAVES OF ALL THESE
PLANTS. GARDEN PLANTS WHICH LOSE THEIR LEAVES.
Nearly all
237 the garden plants have a single
238 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
239.
Those plants which have not a straight root throw out immediately a great number of hairy fibres, orage
240 and blite,
241 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,
242 for example, pellitory,
243 and saffron.
244
Wild thyme, southernwood, turnips, radishes, mint, and rue
blossom all
245 at once; while others, again, shed their blossom
directly they have begun to flower. Ocimum
246 blossoms gradu-
ally, 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.
247 In some plants the flower is white,
in others yellow, and in others purple. The leaves fall first
248
from the upper part in wild-marjoram and elecampane, and
in rue
249 sometimes, when it has been injured accidentally.
In some plants the leaves are hollow, the onion and the scallion,
250 more particularly.
CHAP. 32.—VARIETIES OF THE ONION.
Garlic and onions
251 are invoked by the Egyptians
252, when
taking an oath, in the number of their deities. The Greeks
have many varieties
253 of the onion, the Sardian onion, the
Samothracian, the Alsidenian, the setanian, the schistan, and
the Ascalonian,
254 so called from Ascalon,
255 a city of Judæa.
They have, all of them, a pungent smell, which
256 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 unctuous
257 nature. The variety known as
the setanian is the smallest of them all, with the exception of
the Tusculan
258
onion, but it is sweet to the taste. The schistan
259 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 headed
260 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,
261 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,
262 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,
263
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,
264 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.
265 Of the
leek for cutting, there are two varieties: that with grass-green
266 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
267, 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
268.
CHAP. 34—GARLIC.
Garlic
269 is generally supposed, in the country more particularly, to be a good specific
270 for numerous maladies. The ex-
ternal 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
271, 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 Compitalia
272 and that of the
Saturnalia
273. 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 kind
274 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
275, 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
276; 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 RE-
SPECTIVE PLANTS TO MAKE THEIR APPEARANCE ABOVE GROUND.
Among the garden
277 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
278, 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 majoram, and coriander, seed that has been kept for some time is the best.
There is one remarkable circumstance
279 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 scallions
280 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
281; it is generally recommended
282 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
283:
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
284, 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 exception
285 of those which have not a rough
stem, nearly all these plants put forth fresh shoots, a thing that
may be seen in ocimum
286, the radish
287, and the lettuce
288, 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 en-
suing 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 stolen
289 rue grows
the best, while, on the other hand, bees
290 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 parsley
291 which grows spontaneously
in moist localities, it is known by the name of "helioselinum;"
292
it has a single leaf
293 only, and is not rough at the edges. In
dry places, we find growing the kind known as "hipposelinum,"
294 consisting of numerous leaves, similar to helioselinum.
A third variety is the oreoselinum
295, 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
296, 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
297;
the first with a stalk so large, that small garden gates
298, 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
rounded
299 stalk; and the third is the low, squat lettuce
300 generally known as the Laconian lettuce.
Some persons
301 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,
302 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."
303 There is
still another variety, a kind of white lettuce, called "meconis,"
304
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 esteem
305 in Italy, the name "lactuca" having
been given it on account of the milk
306 which it contains.
The purple kind, with a very large root, is generally known
as the Cæcilian
307 lettuce; while the round one, with an extremely diminutive root and broad leaves, is known to some
persons as the "astytis,"
308 and to others as the "eunychion,"
it having the effect, in a remarkable degree, of quenching the
amorous propensities. Indeed, they are, all of them, possessed
of cooling and refreshing properties, for which reason it is,
that they are so highly esteemed in summer; they have the
effect, also, of removing from the stomach distaste for food,
and of promoting the appetite. At all events, we find it
stated, that the late Emperor Augustus, when ill, was saved
on one occasion
309, thanks to the skill of his physician, Musa
310,
by eating lettuces, a food which the excessive scruples of his
former physician, C. Æmilius, had forbidden him. At the
present day, however, lettuces have risen into such high estimation, that a method has been discovered even of preserving
them during the months in which they are out of season, by
keeping them in oxymel
311. It is generally supposed, also,
that lettuces have the effect of making blood.
In addition to the above varieties, there is another kind of
lettuce known as the "goats' lettuce,"
312 of which we shall have
occasion to make further mention when we come to the medicinal plants: at the moment, too, that I am writing this, a
new species of cultivated lettuce has been introduced, known
as the Cilician lettuce, and held in very considerable esteem;
the leaf of it is similar to that of the Cappadocian lettuce,
except that it is crisped, and somewhat larger.
CHAP. 39.—ENDIVE.
Endive, though it cannot exactly be said to be of the same
genus as the lettuce, still cannot be pronounced to belong to
any other
313. It is a plant better able to endure the rigours
of the winter than the lettuce
314, and possessed of a more acrid
taste, though the flavour of the stalk
315 is equally agreeable.
Endive is sown at the beginning of spring, and transplanted
at the end of that season. There is also a kind of spreading
316 endive, known in Egypt as "cichorium,"
317 of which we
shall have occasion
318 to speak elsewhere more at length.
A method has been discovered of preserving all the thyrsi
or leaves of the lettuce in pots, the object being to have them
fresh when wanted for boiling. Lettuces may be sown all the
year
319 through in a good soil, well-watered and carefully manured
320; two months being allowed to intervene between sowing and transplanting, and two more between transplanting
and gathering them when ripe. The rule is, however, to sow
them just after the winter solstice, and to transplant when the
west winds begin to prevail, or else to sow at this latter period,
and to plant out at the vernal equinox. The white lettuce is
the best adapted for standing the rigours of the winter.
All the garden plants are fond of moisture; lettuces thrive,
more particularly, when well manured, and endive even more
so. Indeed, it is found an excellent plan to plant them out with
the roots covered up in manure, and to keep up the supply, the
earth being cleared away for that purpose. Some, again, have
another method of increasing their size; they cut them
321 down
when they have reached half a foot in height, and cover them
with fresh swine's dung. It is the general opinion that those
lettuces only will admit of being blanched which are produced
from white seed; and even then, as soon as they begin to
grow, sand from the sea-shore should be spread over them,
care being taken to tie the leaves as soon as ever they begin
to come to any size.
CHAP. 40.—BEET: FOUR VARIETIES OF IT.
Beet
322 is the smoothest of all the garden plants. The Greeks
distinguish two kinds of beet, according to the colour, the
black and the white. The last, which is the kind generally
preferred, has but very little seed, and is generally known as
the Sicilian
323 beet; just as it is the white lettuce that is held
in the highest degree of esteem. Our people, also, distinguish
two varieties of beet, the spring and the autumn kinds, so
called from the periods of sowing; although sometimes we
find beet sown in June even. This is a plant, too, that is
sometimes transplanted; and it thrives all the better, like the
lettuce, if the roots are well covered with manure, in a moist
soil. Beet is mostly eaten
324 with lentils and beans; it is prepared also in the same way as cabbage, with mustard more
particularly, the pungency of which relieves its insipidity.
Medical men are of opinion that beet is a more unwholesome
325
vegetable than cabbage; hence it is that I never remember
seeing it served at table. Indeed, there are some persons who
scruple to taste it even, from a conviction that it is a food
suitable only for persons of a robust constitution.
Beet is a vegetable with twofold characteristics, partaking
of the nature of the cabbage in its leaves and resembling a
bulb in the root; that which grows to the greatest breadth
being the most highly esteemed. This plant, like the lettuce,
is made to grow to head by putting a light weight upon it the
moment it begins to assume its proper colour. Indeed, there
is no garden plant that grows to a larger head than this, as it
sometimes spreads to a couple of feet in breadth, the nature of
the soil contributing in a very considerable degree to its size:
those found in the territory of Circeii attain the largest size.
Some persons
326 think that the best time for sowing beet is
when the pomegranate is in flower, and are of opinion that it
ought to be transplanted as soon as it has thrown out five
leaves. There is a singular difference—if indeed it really
exists—between the two varieties of beet, the white kind
being remarkable for its purgative qualities, and the black
being equally astringent. When wine in the vat has been
deteriorated by assuming a flavour like
327 that of cabbage, its
original flavour is restored, it is said, by plunging beet leaves
into it.
CHAP. 41—CABBAGES; THE SEVERAL VARIETIES OF THEM.
Cabbage and coleworts, which at the present day are the
most highly esteemed of all the garden vegetables, were held
in little repute, I find, among the Greeks; but Cato,
328 on the
other hand, sings the wondrous praises of the cabbage, the
medicinal properties of which we shall duly enlarge
329 upon
when we come to treat of that subject. Cato distinguishes
three varieties of the cabbage; the first, a plant with leaves
wide open, and a large stalk; a second, with crisped leaves, to
which he gives the name of "apiaca;"
330 and a third, with a
thin stalk, and a smooth, tender leaf, which with him ranks
the lowest of all. Cabbages may be sown the whole year
through, as we find that they are cut at all periods of the year;
the best time, however, for sowing them is at the autumnal
equinox, and they are usually transplanted as soon as five
leaves are visible. In the ensuing spring after the first cutting, the plant yields sprouts, known to us as "cymæ."
331
These sprouts, in fact, are small shoots thrown out from the
main stem, of a more delicate and tender quality than the
cabbage itself. The exquisite palate, however, of Apicius
332
rejected these sprouts for the table, and his example was followed by the fastidious Drusus Cæsar; who did not escape,
however, the censures of his father, Tiberius, for being so
over-nice. After the cymæ have made their appearance the
cabbage throws out its summer and autumn shoots, and then
its winter ones; after which, a new crop of cymæ is produced,
there being no plant so productive as this, until, at last, it is
quite exhausted by its extreme fertility. A second time for
sowing cabbages is immediately after the vernal equinox, the
plants of this growth being transplanted at the end of spring,
that they may not run up into sprouts before coming to a top:
and a third sowing takes place about the summer solstice, the
transplanting being done in summer if the soil is moist, but,
if too dry, in autumn. When moisture and manure are supplied in small quantities, the flavour of the cabbage is all the
more agreeable, but when they are supplied in greater abundance, the plants attain a larger size. Asses' dung is the best
adapted for its growth.
The cabbage, too, is one of those articles so highly esteemed
by epicures; for which reason it will not be amiss if we speak
of it at somewhat greater length. To obtain plants equally
remarkable for their size and flavour, care must be taken first
of all to sow the seed in ground that has had a couple of turnings up, and then to follow up the shoots as they appear above
ground by moulding them up, care being taken to throw up
the earth over them as they increase in luxuriance, and to let
nothing but the summit appear above the surface. This kind
is known as the Tritian
333 cabbage: in money and labour it
costs twice as much as any of the others.
The other varieties of the cabbage
334 are numerous—there is
the Cumanian cabbage, with leaves that lie close to the ground,
and a wide, open head; the Aricinian
335 cabbage, too, of no
greater height, but with more numerous leaves and thinner—this last is looked upon as the most useful of them all, for
beneath nearly all of the leaves there are small shoots thrown
out, peculiar to this variety. The cabbage, again, of Pompeii
336
is considerably taller, the stalk, which is thin at the root,
increasing in thickness as it rises among the leaves, which are
fewer in number and narrower; the great merit of this cabbage is its remarkable tenderness, although it is not able to
stand the cold. The cabbage of Bruttium,
337 on the other hand,
thrives all the better for cold; the leaves of it are remarkably
large, the stalk thin, and the flavour pungent. The leaves,
again, of the Sabine
338 cabbage are crisped to such a degree as
to excite our surprise, and their thickness is such as to quite
exhaust the stem; in sweetness, however, it is said to surpass
all the others.
There have lately come into fashion the cabbages known as
the "Lacuturres;"
339 they are grown in the valley of Aricia,
where there was formerly a lake, now no longer in existence,
and a tower which is still standing. The head of this cabbage
is very large, and the leaves are almost without number, some
of them being round and smooth, and others long and sinewy;
indeed, there is no cabbage that runs to a larger head than this,
with the sole exception of the Tritian variety, which has a
head sometimes as much as a foot in thickness, and throws out
its cymæ the latest of all.
In all kinds of cabbages, hoar-frost contributes very materially to their sweetness; but it is apt to be productive of considerable injury, if care is not taken to protect the pith by
cutting them aslant. Those plants which are intended for
seed are never cut.
There is another kind, again, that is held in peculiar esteem,
and which never exceeds the height of an herbaceous plant;
it is known by the name of "halmyridia,"
340 from the circumstance of its growing on the sea-shore
341 only. It will keep green
and fresh during a long voyage even, if care is taken not to let
it touch the ground from the moment that it is cut, but to put
it into oil-vessels lately dried, and then to bung them so as
to effectually exclude all air. There are some
342 who are of
opinion, that the plant will come to maturity all the sooner
if some sea-weed is laid at the root when it is transplanted,
or else as much pounded nitre as can be taken up with three
fingers; and others, again, sprinkle the leaves with trefoil seed
and nitre pounded together.
343 Nitre, too, preserves the greenness of cabbage when cooked, a result which is equally ensured
by the Apician mode of boiling, or in other words, by steeping
the plants in oil and salt before they are cooked.
There is a method of grafting vegetables by cutting the
shoots and the stalk, and then inserting in the pith the seed
of another plant; a plan which has been adopted with the wild
cucumber even. There is another kind of wild cabbage, also,
the lapsana,
344 which has become famous since the triumphs of
the late Emperor Julius, in consequence of the songs and jokes
of his soldiers more particularly; for in the alternate lines sung
by them, they used to reproach him for having made them live
on lapsana at the siege of Dyrrhachium, and to rally him upon
the parsimonious scale on which he was in the habit of recompensing their services. The lapsana is nothing more than a
wild cyma.
345
CHAP. 42.—WILD AND CULTIVATED ASPARAGUS.
Of all the garden plants, asparagus is the one that requires
the most delicate attention in its cultivation. We have already
346
spoken at considerable length of its origin, when treating of
the wild plants, and have mentioned that Cato
347 recommends
it to be grown in reed-beds. There is another kind, again, of
a more uncultivated nature than the garden asparagus, but less
pungent than corruda;
348 it grows upon the mountains in different countries, and the plains of Upper Germany are quite
full of it, so much so, indeed, that it was a not unhappy remark
of Tiberius Cæsar, that a weed grows there which bears a remarkably strong resemblance to asparagus. That which grows
spontaneously upon the island of Nesis, off the coast of Campania, is looked upon as being by far the best of all.
Garden asparagus is reproduced from roots,
349 the fibres of
which are exceedingly numerous, and penetrate to a considerable depth. When it first puts forth its shoots, it is green;
these in time lengthen out into stalks, which afterwards throw
out streaked branches from the head: asparagus admits, also,
of being grown from seed.
Cato
350 has treated of no subject with greater care than this,
the last Chapter of his work being devoted to it, from which
we may conclude that it was quite new to him, and a subject
which had only very recently occupied his attention. He recommends that the ground prepared for it should be a moist or
dense soil, the seed being set at intervals of half a foot every
way, to avoid treading upon the heads; the seed, he says,
should be put two or three into each hole, these being made
with the dibble as the line runs—for in his day, it should be
remembered, asparagus was only grown from seed—this being
done about the vernal equinox. It requires, he adds, to be
abundantly manured, and to be kept well hoed, due care being
taken not to pull up the young plants along with the weeds.
The first year, he says, the plants must be protected from the
severity of the winter with a covering of straw, care being
taken to uncover them in the spring, and to hoe and stub up
the ground about them. In the spring of the third year, the
plants must be set fire to, and the earlier the period at which
the fire is applied, the better they will thrive. Hence it is,
that as reed-beds
351 grow all the more rapidly after being fired,
asparagus is found to be a crop remarkably well suited for
growing with them. The same author recommends, however,
that asparagus should not be hoed before the plants have made
their appearance above-ground, for fear of disturbing the roots;
and he says that in gathering the heads, they should be cut
close to the root, and not broken off at the surface, a method
which is sure to make them run to stalk and die. They should
be cut, he says, until they are left to run to seed, and after the
seed is ripe, in spring they must be fired, care being taken, as
soon as they appear again, to hoe and manure them as before.
After eight or nine years, he says, when the plants have become old, they must be renewed, after digging and manuring
the ground, by replanting the roots at intervals of a foot, care
being taken to employ sheep's dung more particularly for the
purpose, other kinds of manure being apt to produce weeds.
No method of cultivating this plant that has since been tried
has been found more eligible than this, with the sole exception
that the seed is now sown about the ides of February, by laying
it in heaps in small trenches, after steeping it a considerable
time in manure; the result of which is that the roots become
matted, and form into spongy tufts, which are planted out at
intervals of a foot after the autumnal equinox, the plants continuing to be productive so long as ten years even. There is
no soil more favourable to the growth of asparagus, than that
of the gardens of Ravenna.
352
We have already
353 spoken of the corruda, by which term I
mean the wild asparagus, by the Greeks called "orminos," or
"myacanthos," as well as by other names. I find it stated, that
if rams' horns are pounded, and then buried in the ground,
asparagus will come up.
354
CHAP. 43.—THISTLES.
It really might have been thought that I had now given an
account of all the vegetable productions that are held in any
degree of esteem, did there not still remain one plant, the
cultivation of which is extremely profitable, and of which I
am unable to speak without a certain degree of shame. For
it is a well-known fact, that some small plots of land, planted
with thistles,
355 in the vicinity of Great Carthage and of Corduba more particularly, produce a yearly income of six thousand
sesterces;
356 this being the way in which we make the monstrous productions even of the earth subservient to our gluttonous appetites, and that, too, when the very four-footed
brutes
357 instinctively refuse to touch them.
Thistles are grown two different ways, from plants set in
autumn, and from seed sown before the nones of March;
358 in
which latter case they are transplanted before the ides of November,
359 or, where the site is a cold one, about the time that
the west winds prevail. They are sometimes manured even,
and if
360 such is the will of heaven, grow all the better for it.
They are preserved, too, in a mixture of honey and vinegar,
361
with the addition of root of laser and cummin—so that a day
may not pass without our having thistles at table.
362
CHAP. 44.—OTHER PLANTS THAT ARE SOWN IN THE GARDEN:
OCIMUM; ROCKET; AND NASTURTIUM.
For the remaining plants a brief description will suffice. The
best time for sowing ocimum,
363 it is said, is at the festival of the
Parilia;
364 though some say that it may be done in autumn as
well, and recommend, when it is sown in winter, to drench
the seed thoroughly with vinegar. Rocket,
365 too, and nasturtium
366 may be grown with the greatest facility either in summer or winter. Rocket, more particularly, is able to stand
the cold, and its properties are quite different form those of
the lettuce, as it is a great provocative of lust. Hence it is
that we are in the habit of mixing these two plants in our
dishes, the excess of cold in the one being compensated by the
equal degree of heat in the other. Nasturtium has received
that name from
367 the smarting sensation which its pungency
causes to the nostrils, and hence it is that a certain notion of
smartness has attached itself to the word, it having become quite
a proverbial saying, that a sluggish man should eat nasturtium,
to arouse him from his torpidity. In Arabia, it is said, this
plant attains a size that is quite marvellous.
CHAP. 45.—RUE.
Rue,
368 too, is generally sown while the west winds prevail,
as well as just after the autumnal equinox. This plant has an
extreme aversion to cold, moisture, and dung; it loves dry,
sunny localities, and a soil more particularly that is rich in
brick clay; it requires to be nourished, too, with ashes, which
should be mixed with the seed as well, as a preservative against
the attacks of caterpillars. The ancients held rue in peculiar
esteem; for I find that honied wine flavoured with rue was
distributed to the people, in his consulship,
369 by Cornelius
Cethegus, the colleague of Quintus Flamininus, after the
closing of the Comitia. This plant has a great liking
370 for the
fig-tree, and for that tree only; indeed, it never thrives better
than when grown beneath that tree. It is generally grown
from slips, the lower end of which is inserted in a perforated
371
bean, which holds it fast, and so nurtures the young plant
with its juices. It also reproduces itself;
372 for the ends of the
branches bending downwards, the moment they reach the
ground, they take root again. Ocimum
373 is of a very similar
nature to rue, except that it dries with greater difficulty.
When rue has once gained strength, there is considerable difficulty in stubbing it, as it causes itching ulcerations on the
hands, if they are not covered or previously protected by being
rubbed with oil. Its leaves, too, are preserved, being packed
in bundles for keeping.
CHAP. 46.—PARSLEY.
Parsley is sown immediately after the vernal equinox, the
seed being lightly beaten
374 first in a mortar. It is thought
that, by doing this, the parsley will be all the more crisped,
or else by taking care to beat it down when sown with a roller
or the feet. It is a peculiarity of this plant, that it changes
colour: it has the honour, in Achaia, of forming the wreath
of the victors in the sacred contests of the Nemean Games.
CHAP. 47.—MINT.
It is at the same season, too, that mint
375 is transplanted; or,
if it has not yet germinated, the matted tufts of the old roots
are used for the purpose. This plant, too, is no less fond of a
humid soil than parsley; it is green in summer and turns
yellow in winter. There is a wild kind of mint, known to us
as "mentastrum:"
376 it is reproduced by layers, like the vine,
or else by planting the branches upside down. It was the
sweetness of its smell that caused this plant to change its name
among the Greeks, its former name with them being "mintha,"
from which the ancient Romans derived their name
377 for it;
whereas now, of late, it has been called by them
ἡδύοσμον.378
The mint that is used in the dishes at rustic entertainments
pervades the tables far and wide with its agreeable odour.
When once planted, it lasts a considerable length of time; it
bears, too, a strong resemblance to pennyroyal, a property of
which is, as mentioned by us more than once,
379 to flower when
kept in our larders.
These other herbs, mint, I mean, and catmint, as well as
pennyroyal, are all kept for use in a similar manner; but it is
cummin
380 that is the best suited of all the seasoning herbs to
squeamish and delicate stomachs. This plant grows on the
surface of the soil, seeming hardly to adhere to it, and raising
itself aloft from the ground: it ought to be sown in the middle
of the summer, in a crumbly, warm soil, more particularly.
There is another wild kind
381 of cummin, known by some persons as "rustic," by others as "Thebaic" cummin: bruised
and drunk in water, it is good for pains in the stomach. The
cummin most esteemed in our part of the world is that of
Carpetania,
382 though elsewhere that of Africa and Æthiopia
is more highly esteemed; with some, indeed, this last is pre-
ferred to that of Egypt.
CHAP. 48.—OLUSATRUM.
But it is olusatrum,
383 more particularly, that is of so singular
a nature, a plant which by the Greeks is called "hippose-
linum,"
384 and by others "smyrnium." This plant is repro-
duced from a tear-like gum
385 which exudes from the stem: it
is also grown from the roots as well. Those whose business
it is to collect the juice of it, say that it has just the flavour of
myrrh; and, according to Theophrastus,
386 it is obtained by
planting myrrh. The ancients recommended that hipposelinum
should be grown in uncultivated spots covered with stones,
and in the vicinity of garden walls; but at the present day it
is sown in ground that has been twice turned up, between the prevalence of the west winds and the autumnal equinox.
The caper,
387 too, should be sown in dry localities more particularly, the plot being hollowed out and surrounded with an
embankment of stones erected around it: it this precaution is
not taken, it will spread all over the adjoining land, and entail
sterility upon the soil. The caper blossoms in summer, and
retains its verdure till the setting of the Vergiliæ; it thrives
the best of all in a sandy soil. As to the bad qualities of the
caper which grows in the parts beyond the sea, we have
already
388 enlarged upon them when speaking of the exotic
shrubs.
CHAP. 49.—THE CARAWAY.
The caraway
389 is an exotic plant also, which derives its
name, "careum," from the country
390 in which it was first
grown; it is principally employed for culinary purposes. This
plant will grow in any kind of soil, and requires to be cultivated just the same way as olusatrum; the most esteemed,
however, is that which comes from Caria, and the next best is
that of Phrygia.
CHAP. 50.—LOVAGE.
Lovage
391 grows wild in the mountains of Liguria, its native
country, but at the present day it is grown everywhere. The
cultivated kind is the sweetest of the two, but is far from
powerful; by some persons it is known as "panax." Crateuas, a Greek writer, gives this name, however, to the plant
known to us as "cunila bubula;"
392 and others, again, call
the conyza
393 or cunilago, cunila, while they call cunila,
394
properly so called, by the name of "thymbra." With us
cunila has another appellation, being generally known as
"satureia," and reckoned among the seasoning plants. It is
usually sown in the month of February, and for utility rivals
wild marjoram. These two plants are never used together,
their properties being so extremely similar; but it is only
the wild marjoram of Egypt that is considered superior to
cunila.
CHAP. 51.—DITTANDER.
Dittander,
395 too, was oiginally an exotic plant: it is usually
sown after the west winds have begun to prevail. As soon as
it begins to shoot, it is cut down close to the ground, after
which it is hoed and manured, a process which is repeated the
succeeding year. After this, the shoots are fit for use, if the
rigour of the winter has not injured them; for it is a plant
quite unable to withstand any inclemency
396 of the weather. It
grows to the height of a cubit, and has a leaf like that of the
laurel,
397 but softer; it is never used except in combination
with milk.
CHAP. 52.—GITH.
Gith
398 is employed by bakers, dill and anise by cooks and
medical men. Sacopenium,
399 so extensively used for adulter-
ating laser, is also a garden plant, but is only employed for
medicinal purposes.
CHAP. 53.—THE POPPY.
There are certain plants which are grown in company
400 with
others, the poppy, for instance, sown with cabbages and purs-
lain, and rocket with lettuce. Of the cultivated poppy
401 there
are three kinds, the first being the white
402 poppy, the seed of
which, parched, and mixed with honey, used to be served up
in the second course at the tables of the ancients; at the present day, too, the country people sprinkle it on the upper crust
of their bread, making it adhere by means of the yolk of eggs,
the under crust being seasoned with parsley and gith to
heighten the flavour of the flour. The second kind is the
black
403 poppy, from which, upon an incision being made in the
stalk, a milky juice distils; and the third is that known to the
Greeks by the name of "rhœas;"
404 and by us as the wild
poppy. This last grows spontaneously, but in fields, more
particularly, which have been sown with barley: it bears a
strong resemblance to rocket, grows to the height of a cubit,
and bears a red flower, which quickly fades; it is to this
flower that it is indebted for its Greek name.
405
As to the other kinds of poppies which spring up spontaneously, we shall have occasion to speak of them when treating of the medicinal plants.
406 That the poppy has always been
held in esteem among the Romans, we have a proof in the
story related of Tarquinius
407 Superbus, who, by striking down
the tallest poppies in his garden, surreptitiously conveyed,
unknown to them, his sanguinary message through the envoys
who had been sent by his son.
CHAP. 54.—OTHER PLANTS WHICH REQUIRE TO BE SOWN AT THE
AUTUMNAL EQUINOX.
There are some other plants, again, which require to be
sown together at the time of the autumnal equinox; coriander,
for instance, anise, orage, mallows, lapathum, chervil, known to
the Greeks as "pæderos,"
408 and mustard,
409 which has so pun-
gent a flavour, that it burns like fire, though at the same time
it is remarkably wholesome for the body. This last, though
it will grow without cultivation, is considerably improved by
being transplanted; though, on the other hand, it is extremely
difficult to rid the soil of it when once sown there, the seed
when it falls germinating immediately. This seed, when
cooked in the saucepan,
410 is employed even for making ragouts,
its pungency being rendered imperceptible by boiling; the
leaves, too, are boiled just the same way as those of other
vegetables.
There are three different kinds of mustard,
411 the first of a
thin, slender form, the second, with a leaf like that of the
rape, and the third, with that of rocket: the best seed comes
from Egypt. The Athenians have given mustard the name of
"napy,"
412 others, "thapsi,"
413 and others, again, "saurion."
414
CHAP. 55.—WILD THYME; SISYMBRIUM.
Most mountains abound with wild thyme and sisymbriurm,
those of Thrace, for example, where
415 branches of these wild
plants are torn up and brought away for planting, So, too.
the people of Sicyon seek for wild thyme on their mountains,
and the Athenians on the slopes of Hymettus. Sisymlbrium,
too, is planted in a similar manner; it grows to the greatest
perfection upon the walls of wells, and around fish preserves
and ponds.
416
CHAP. 56. (9.)—FOUR KINDS OF FERULACEOUS PLANTS. HEMP.
The other garden plants are of the ferulaceous kind, such as
fennel, for instance, very grateful to serpents, as already
stated,
417 and used for numerous seasonings when dried; thapsia,
too, which bears a close resemblance to fennel, and already
mentioned by us when speaking
418 of the exotic shrubs. Then,
too, there is hemp,
419 a plant remarkably useful for making
ropes, and usually sown after the west winds have begun to
prevail: the more thickly it is sown, the thinner are the
stalks. The seed is gathered when ripe, just after the autumnal
equinox, and is dried by the agency of the sun, the wind, or
smoke.
420 The hemp itself is plucked just after vintage-time,
and is peeled and cleaned by the labourers at night.
The best hemp is that of Alabanda,
421 which is used more
particularly for making hunting-nets, and of which there are
three varieties. The hemp which lies nearest the bark or the
pith is the least valuable, while that which lies in the middle,
and hence has the name of "mesa," is the most esteemed.
The hemp of Mylasa
422 occuplies the second rank. With reference to the size to which it grows, that of Rosea
423 in the
Sabine territory, equals the trees in height.
424
We have already mentioned two kinds of fennel-giant when
speaking
425 of the exotic shrubs: the seed of it is used in Italy
for food; the plant, too, admits of being preserved, and, if
stored in earthen pots, will keep for a whole year. There are
two parts of it that are used for this purpose, the upper stalks
and the umbels of the plant. This kind of fennel is sometimes known by the name of "corymbia," and the parts preserved are called "corymbi."
CHAP. 57. (10.)—THE MALADIES OF GARDEN PLANTS.
The garden plants, too, like the rest of the vegetable productions, are subject to certain maladies. Thus, for
426 instance,
ocimum, when old, degenerates into wild thyme, and sisymbrium
427 into mint, while the seed of an old cabbage produces
rape, and vice versâ. Cummin, too, if not kept well hoed, is
killed by hæmodorum,
428 a plant with a single stalk, a root si-
milar to a bulb in appearance, and never found except in a
thin, meagre soil. Besides this, cummin is liable to a peculiar
disease of its own, the scab:
429 ocimum, too, turns pale at the
rising of the Dog-star. All plants, indeed, will turn of a
yellow complexion on the approach of a woman who has the
menstrual discharge
430 upon her.
There are various kinds of insects,
431 too, that breed upon the
garden plants—fleas, for instance, upon turnips, and caterpillars and maggots upon radishes, as well as lettuces and cabbages; besides which, the last two are exposed to the attacks
of slugs and snails. The leek, too, is infested with peculiar
insects of its own; which may very easily be taken, however,
by laying dung upon the plants, the insects being in the habit
of burrowing in it. Sabinus Tiro says, in his book entitled
"Cepurica,"
432 which he dedicated to Mæcenas, that it is not
advisable to touch rue, cunila, mint, or ocimum with any implement of iron.
CHAP. 58.—THE PROPER REMEDIES FOR THESE MALADIES. HOW
ANTS ARE BEST DESTROYED. THE BEST REMEDIES AGAINST CATER-
PILLARS AND FLIES.
The same author recommends as a remedy against ants,
which are by no means the slightest plague in a garden that is
not kept well watered, to stop up the mouths of their holes with
sea-slime or ashes. But the most efficient way of destroying
them is with the aid of the plant heliotropium;
433 some persons, too, are of opinion that water in which an unburnt brick
has been soaked is injurious to them. The best protection for
turnips is to sow a few fitches with them, and for cabbages chickpeas, these having the effect of keeping away caterpillars. If,
however, this precaution should have been omitted, and the
caterpillars have already made their appearance, the best remedy
is to throw upon the vegetables a decoction of wormwood,
434 or
else of house-leek,
435 known to some as "aïzoüm," a kind of
herb already mentioned by us. If cabbage-seed, before it is
sown, is steeped in the juice of house-leek, the cabbages, it is
said, are sure not be attacked by any insect.
It is said, too, that all caterpillars may be effectually exterminated, if the skull
436 of a beast of burden is set up upon a
stake in the garden, care being taken to employ that of a female
only. There is a story related, too, that a river crab, hung
up in the middle of the garden, is a preservative against the
attacks of caterpillars. Again, there are some persons who are
in the habit of touching with slips of blood-red cornel
437 such
plants as they wish to preserve from caterpillars. Flies,
438 too,
infest well-watered gardens, and more particularly so, if there
happen to be any shrubs there; they may be got rid of; how-
ever, by burning galbanum.
439
(11.) With reference to the deterioration to which seed is
subject,
440 there are some seeds which keep better than others,
such, for instance, as that of coriander, beet, leeks, cresses,
mustard, rocket, cunila, nearly all the pungent plants in fact.
The seed, on the other hand, of orage, ocimum, gourds,
and cucumbers, is not so good for keeping. All the summer
seeds, too, last longer than the winter ones; but scallion seed
is the very worst for keeping of them all. But of those, even,
which keep the very longest, there is none that will keep beyond four
years—for sowing
441 purposes, at least; for culinary
purposes, they are fit for use beyond that period.
CHAP. 59.—WHAT PLANTS ARE BENEFITTED BY SALT WATER.
A peculiar remedy for the maladies to which radishes, beet,
rue, and cunila are subject, is salt water, which has also the
additional merit of conducing very materially to their sweetness and fertility. Other plants, again, are equally benefitted
by being watered with fresh water, the most desirable for the
purpose being that which is the coldest and the sweetest to
drink: pond and drain-water, on the other hand, are not so
good, as they are apt to carry the seeds of weeds along with
them. It is rain,
442 however, that forms the principal aliment
of plants; in addition to which, it kills the insects as they
develope themselves upon them.
CHAP. 60. (12.)—THE PROPER METHOD OF WATERING GARDENS.
The proper times
443 for watering are the morning and the
evening, to prevent the water from being heated
444 by the sun
with the sole exception, however, of ocimum, which requires
to be watered at midday; indeed, this plant, it is generally
thought, will grow with additional rapidity, if it is watered
with boiling water when sown. All plants, when trans-
planted, grow all the better and larger for it, leeks and turnips
more particularly. Transplanting, too, is attended with certain
remedial effects, and acts as a preservative to certain plants,
such as scallions, for instance, leeks, radishes, parsley, lettuces,
rape, and cucumbers. All the wild plants
445 are generally
smaller in the leaf and stalk than the cultivated ones, and have
more acrid juices, cunila, wild marjoram, and rue, for example.
Indeed, it is only the lapathum
446 that is better in a wild state
than cultivated: in its cultivated state it is the same plant
that is known to us as the "rumix," being the most vigorous
447
by far of all the plants that are grown; so much so, indeed,
that it is said that when it has once taken root, it will last for
ever, and can never be extirpated from the soil, more particu-
larly if water happens to be near at hand. Its juices, which
are employed only in ptisans,
448 as an article of food, have the
effect of imparting to them a softer and more exquisite flavour.
The wild variety
449 is employed for many medicinal purposes.
So true it is, that the careful research of man has omitted
nothing, that I have even met with a poem,
450 in which I find
it stated, that if pellets of goats' dung, the size of a bean, are
hollowed out, and the seed of leeks, rocket, lettuces, parsley,
endive, and cresses is inserted in them, and then sown, the
plants will thrive in a marvellous degree. Plants
451 in a wild
state, it is generally thought, are more dry and acrid than when
cultivated.
CHAP. 61.—THE JUICES AND FLAVOURS OF GARDEN HERBS.
This, too, reminds me that I ought to make some mention
of the difference between the juices and flavours of the garden
herbs, a difference which is more perceptible here than in the
fruits even.
452 In cunila, for instance, wild marjoram, cresses,
and mustard, the flavour is acrid; in wormwood
453 and cen-
taury,
454 bitter; in cucumbers, gourds, and lettuces, watery;
and in parsley, anise, and fennel, pungent and odoriferous.
The salt flavour is the only one that is not to be found
455 in
plants, with the sole exception, indeed, of the chicheling
456
vetch, though even then it is to be found on the exterior
surface only of the plant, in the form of a kind of dust which
settles there.
CHAP. 62.—PIPERITIS, LIBANOTIS, AND SMYRNIUM.
To come to a full understanding, too, both here as elsewhere,
how unfounded are the notions which are generally entertained,
I shall take this opportunity of remarking that panax
457 has the
flavour of pepper, and siliquastrum even more so, a circum-
stance to which it owes its name of piperitis:
458 libanotis
459
again, has just the odour of frankincense, and smyrnium
460 of
myrrh. As to panax, we have spoken of it at sufficient length
already.
461 Libanotis grows in a thin, crumbly soil, and is
generally sown in spots exposed to the falling dews; the root,
which is just like that of olusatrum,
462 has a smell in no way
differing from that of frankincense; when a year old, it is extremely
wholesome for the stomach; some persons give it the
name of rosmarinum.
463 Smyrnium is a garden herb that grows
in similar soils, and has a root which smells like myrrh:
siliquastrum, too, is grown in a similar manner.
Other plants, again, differ from the preceding ones, both in
smell and taste, anise
464 for example; indeed, so great is the
difference in this respect, and in their relative virtues, that not
only are the properties of each modified by the other, but quite
neutralized even. It is in this way that our cooks correct
the flavour of vinegar in their dishes with parsley, and our
butlers employ the same plant, enclosed in sachets, for removing
a bad odour in wine.
465Thus far, then, we have treated of the garden plants, viewed
as articles of food only; it remains for us now (for up to the
present we have only spoken of their various methods of culti-
vation, with some succinct details relative thereto), to enlarge
upon the more elaborate operations of Nature in this respect;
it being quite impossible to come to a full understanding as to
the true characteristics of each individual plant, without a
knowledge of its medicinal effects, a sublime and truly mysterious
manifestation of the wisdom of the Deity, than which
nothing can possibly be found of a nature more elevated. It
is upon principle that we have thought proper not to enlarge
upon the medicinal properties of each plant when treating of
it; for it is a quite different class of persons that is interested
in knowing their curative properties, and there is no doubt
that both classes of readers would have been inconvenienced in
a very material degree, if these two points of view had engaged
our attention at the same moment. As it is, each class will
have its own portion to refer to, while those who desire to do
so, will experience no difficulty in uniting them, with reference
to any subject of which we may happen to treat.
SUMMARY.—Remarkable facts, narratives, and observations,
one thousand one hundred and forty-four.
ROMAN AUTHORS QUOTED.—Maccius Plautus,
466. M. Varro,
467
D. Silanus,
468 Cato the Censor,
469 Hyginus,
470 Virgil,
471 Mucianus,
472
Celsus,
473 Columella,
474 Calpurnius Bassus,
475 Mamilius Sura,
476
Sabinus Tiro,
477 Licinius Macer,
478 Quintus Hirtius,
479 Vibius
Rufus,
480 Cæsennius
481 who wrote the Cepurica, Castritius
482 who
wrote on the same subject, Firmus
483 who wrote on the same
subject, Petrichus
484 who wrote on the same subject.
FOREIGN AUTHORS QUOTED.—Herodotus,
485 Theophrastus,
486
Democritus,
487 Aristomachus,
488 Menander
489 who wrote the
Biochresta, Anaxiläus.
490