69.  Trick-Madame, Sedum minus, Stone-Crop; is cooling and moist, grateful to the Stomach.  The Cimata and Tops, when young and tender, dress’d as Purselane, is a frequent Ingredient in our cold Sallet.

70.  Turnep, Rapum; moderately hot and moist:  Napus; the long Navet is certainly the most delicate of them, and best Nourishing. Pliny speaks of no fewer than six sorts, and of several Colours; some of which were suspected to be artificially tinged.  But with us, the yellow is preferr’d; by others the red Bohemian.  But of whatever kind, being sown upon the Hot-bed, and no bigger than seedling Radish, they do excellently in Composition; as do also the Stalks of the common Turnep, when first beginning to Bud.

And here should not be forgotten, that wholsome, as well as agreeable sort of Bread, we are [42]taught to make; and of which we have eaten at the greatest Persons Tables, hardly to be distinguish’d from the best of Wheat.

Let the Turneps first be peel’d, and boil’d in Water till soft and tender; then strongly pressing out the Juice, mix them together, and when dry (beaten or pounded very fine) with their weight of Wheat-Meal, season it as you do other Bread, and knead it up; then letting the Dough remain a little to ferment, fashion the Paste into Loaves, and bake it like common Bread.

Some roast Turneps in a Paper under the Embers, and eat them with Sugar and Butter.

71.  Vine, Vitis, the Capreols, Tendrels, and Claspers (like those of the Hop, &c.) whilst very young, have an agreeable Acid, which may be eaten alone, or with other Sallet.

72.  Viper-grass, Tragopogon, Scorzonera, Salsifex, &c. tho’ Medicinal, and excellent against the Palpitation of the Heart, Faintings, Obstruction of the Bowels, &c. are besides a very sweet and pleasant Sallet; being laid to soak out the bitterness, then peel’d, may be eaten raw, or Condited; but best of all stew’d with Marrow, Spice, Wine, &c. as Artichoak, Skirrets, &c. sliced or whole.  They likewise may bake, fry, or boil them; a more excellent Root there is hardly growing.

73.  Wood-Sorrel, Trifolium acetosum, or Alleluja, of the nature of other Sorrels.

To all which might we add sundry more, formerly had in deliciis, since grown obsolete or quite neglected with us:  As among the noblest Bulbs, that of the Tulip; a Root of which has been valued not to eat, but for the Flower (and yet eaten by mistake) at more than an hundred Pounds.  The young fresh Bulbs are sweet and high of taste.

The Asphodil or Daffodil; a Sallet so rare in Hesiod’s Days, that Lobel thinks it the Parsnep, tho’ not at all like it; however it was (with the Mallow) taken anciently for any Edule-Root.