484. BRIONY, BLACK. Tamus communis.--Although this is considered a
poisonous plant, the young leaves and shoots are eaten boiled by the
common people in the spring.
485. BURDOCK. Arctium Lappa.--Mr. Bryant in his Flora Diaetetica says
that many people eat the tenders talks of this plant boiled as
asparagus.
486. BURNET. Sanguisorba officinalis.--The young leaves form a good
ingredient in salads. They have somewhat the flavour of cucumbers.
487. BUTTERWORT. Pinguicula vulgaris.--The inhabitants of Lapland and
the north of Sweden give to milk the consistence of cream by pouring it
warm from the cow upon the leaves of this plant, and then instantly
straining it and laying it aside for two or three days till it acquires
a degree of acidity.
This milk they are extremely fond of; and once made, they need not
repeat the use of the leaves as above, for a spoonful or less of it will
turn another quantity of warm milk, and make it like the first, and so
on, as often as they please to renew their food.--Lightfoot's Flor.
Scot. p. 77.
488. CHAMPIGNON. Agaricus pratensis.--There is little or no smell to be
perceived in this plant, and it is rather dry; yet when boiled or stewed
it communicates a good flavour, and is equal to the common mushroom.
489. CHANTARELLE. Agaricus Chantarellus.--This agaric, when broiled with
pepper and salt, has a taste very similar to that of a roasted cockle,
and is considered by the French a great delicacy.
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