having ordered a dinner at a tavern, of which scraped horse-radish was one; some persons in company took a small quantity, and, dipping it in salt, ate of it:  these were soon seized with a suppression of urine, accompanied with inflammation of the kidneys, which shortly after proved fatal to one of the company.  The Doctor was consulted; but not knowing exactly the cause of the complaint, of course was at a loss to apply a remedy in time.  But another circumstance of the like nature having come under his notice, and being apprized of it, by a well applied corrective medicine he recovered the patient.  It should, therefore, be made a general observation, under such circumstances, and those are not the most unpleasant we meet with in our researches, ’never to eat horse-radish on an empty stomach.’”

461.  Rampion.  Campanula Rapunculus.—­This plant is remarkable for its milky juice.  In France, it is cultivated for its roots, which are boiled and eaten with salads; but in England it is little noticed, except by the French cooks, who use it as an ingredient in their soups and gravies.  It is propagated by planting its roots in the spring.

462.  Rhapontic rhubarb.  Rheum Rhaponticum.—­The radical leaf-stalks of this plant being thick and juicy, and having an acid taste, are frequently used in the spring as a substitute for gooseberries before they are ripe, in making puddings, pies, tarts, &c.  If they are peeled with care, they will bake and boil very well, and eat agreeably.

463.  Rocambole.  Allium sativum.—­The rocambole is merely the bulbs on the top of the flower-stalk of the garlic, it being a viviparous plant.  The flavour of this being somewhat different, is used in the kitchen under the above name.

464.  Sage.  Salvia officinalis.—­Of this we have two varieties, green and red.  The latter is considered the best for culinary purposes:  it is the well-known sauce for geese and other water-fowl.  It is propagated by cuttings in the spring.

465.  SALSAFY.  Tragopogon porrifolium.—­A biennial, sown in March, and is usually in season during winter.  The roots are the parts used, which are very sweet, and contain a large quantity of milky juice:  it is a good vegetable plain boiled, and the professors of cookery make many fine dishes of it.

466.  Savory, summer.  Satureja hortensis.

467.  Savory, winter.  Satureja montana.

Both sorts are used for the same purposes, as condiments among other herbs for stuffing, and are well known to cooks.  The former is an annual, and raised by sowing the seeds in March and April.  The other, being perennial, is propagated either by the same means or by cuttings in the spring of the year.  It is also dried for winter use.

468.  Savoy cabbage.  Brassica oleracea, (var.)

The Green Savoy.  The White or Yellow Savoy.