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

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

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

481.  Alexanders, round-leaved. Smyrnium perfoliatum.—–­It is said that the leaves and stalks boiled are more pleasant to the taste than the other kind of Alexanders.

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

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

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

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

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

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

This milk they are extremely fond of; and once made, they need 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.  It is found principally in woods and old pastures, and is in good perfection about the middle of September.