from Naples, perhaps the Halmyridia of Pliny (or Athenaeus rather) Capiata marina & florida, our Sea-keele (the ancient Crambe) and growing on our Coast, are very delicate, as are the Savoys, commended for being not so rank, but agreeable to most Palates, and of better Nourishment:  In general, Cabbages are thought to allay Fumes, and prevent Intoxication:  But some will have them noxious to the Sight; others impute it to the Cauly-flower rather:  But whilst the Learned are not agreed about it, Theophrastus affirms the contrary, and Pliny commends the Juice raw, with a little Honey, for the moist and weeping Eye, not the dry or dull.  But after all, Cabbage (’tis confess’d) is greatly accus’d for lying undigested in the Stomach, and provoking Eructations; which makes me wonder at the Veneration we read the Ancients had for them, calling them Divine, and Swearing, per Brassicam.  ’Tis scarce an hundred Years since we first had Cabbages out of Holland.  Sir Anth.  Ashley of Wiburg St. Giles in Dorsetshire, being (as I am told) the first who planted them in England.

12.  Cardon, See Artichaux.

13.  Carrots, Dauci, or Pastinaca Sativa; temperately warm and dry, Spicy; the best are yellow, very nourishing; let them be rais’d in Ground naturally rich, but not too heavy.

14.  Chervile, Chaerophyllum, Myrrhis; The sweet aromatick Spanish Chervile, moderately hot and dry:  The tender Cimae, and Tops, with other Herbs, are never to be wanting in our Sallets, (as long as they may be had) being exceedingly wholsome and chearing the Spirits:  The Roots are also boil’d and eaten Cold; much commended for Aged Persons:  This (as likewise Spinach) is us’d in Tarts, and serves alone for divers Sauces.

  Cibbols. \
  Cives. / Vide Onions, Schoenopraesson.

15.  Clary, Horminum, when tender not to be rejected, and in Omlets, made up with Cream, fried in sweet Butter, are eaten with Sugar, Juice of Orange, or Limon.

16.  Clavers, Aparine; the tender Winders, with young Nettle-Tops, are us’d in Lenten Pottages.

17.  Corn-sallet, Valerianella; loos’ning and refreshing:  The Tops and Leaves are a Sallet of themselves, seasonably eaten with other Salleting, the whole Winter long, and early Spring:  The French call them Salad de Preter, for their being generally eaten in Lent.

18.  Cowslips, Paralysis:  See Flowers.