Chaps. 20-28.

Chap. 20.—The Laying Out of Garden Ground.

There is no doubt that the proper plan is, to have the gardens adjoining the country-house; and they should be watered, more particularly, by a river running in front of it, if possible; or else with water drawn from a well by the aid of a wheel or of pumps, or by swipes. [“Tollenonum haustu.” These would be used in the case of well-water; they are still to be seen occasionally in this country, and are very common on the continent. The wheel is also used for drawing well-water, and is frequently employed in Barbary and Spain.] The ground should be opened just as the west winds are beginning to prevail; fourteen days after which it should be got ready for autumn, and then before the winter solstice it should have another turning up. It will require eight men to dig a jugerum, manure being mixed with the earth to a depth of three feet: the ground, too, should be divided into plots or beds with raised and rounded edges, each of which should have a path dug round it, by means of which access may be afforded to the gardener and a channel formed for the water needed for irrigation.

Chap. 21.—Plants Other Than Grain and Shrubs.

Among the garden plants there are some that recommend themselves by their bulbs, others by the head, others by the stalk, others by the leaf, others by both: some, again, are valued for their seed, others for the outer coat, others for their membranous tissues, others for their cartilaginous substance, others for the firmness of their flesh, and others for the fleshy tunics in which they are enveloped.

Chap. 22.—The Natural History of Twenty Different Kinds of Plants Which Grow in Gardens—The Proper Methods to Be Followed in Sowing Them Respectively.

Of some plants the fruits [By the word “fructus” he no doubt means the edible parts solely, the leaf, stalk, or root, as the case may be.] are in the earth, of others both in the earth and out of it, and of others, again, out of the earth solely. Some of them increase as they lie upon the ground, gourds and cucumbers, for instance; the same products will grow also in a hanging position, but they are much heavier even then than any of the fruits that grow upon trees. The cucumber, however, is composed of cartilage and a fleshy substance, while the gourd consists of rind and cartilage: this last is the only vegetable production the outer coat of which becomes of a ligneous nature, when ripe. Radishes, turnips, and rape are hidden in the earth, and so, too, are elecampane, [Fée is surprised to find elecampane figuring among the garden vegetables. It has a powerful odour, is bitter, and promotes expectoration. Though not used as a vegetable it is still used as a preserve, or sweetmeat, mixed with sugar. See further on it in c. of this Book.] skirrets, [See c. of this Book.] and parsnips, [See c. of this Book.] though in a different manner. There are some plants, again, to which we shall give the name of “ferulaceous,” anise [Fée remarks that this juxtaposition of anise and mallows betokens the most complete ignorance of botany on the part of our author; there being few plants which differ more essentially. The field-mallow, or Malva silvestris of Linnæus, or perhaps several varieties of it, are here referred to. The anise will be further mentioned in c. 74 of this Book.] and mallows, for instance; indeed, we find it stated by some writers that in Arabia [Fée suggests that the plant here mentioned may have been an annual, probably the Lavatorea arborea of botanists, or some kindred species. In a few months it is known to attain a height of ten feet or more.] the mallow becomes arborescent at the sixth month, so much so, in fact, as to admit of its being used for walking-sticks. We have another instance, again, in the mallow-tree of Mauretania, which is found at Lixus, a city built upon an æstuary there; and at which spot, it is said, were formerly the gardens of the Hesperides, at a distance of two hundred paces from the Ocean, near the shrine of Hercules, more ancient, tradition says, than the temple at Gades. This mallow-tree [In Fée’s opinion this tree cannot have belonged to the family of Malvaceæ; the Adansonia and some other exotics of the family, with which Pliny undoubtedly was not acquainted, being the only ones that attain these gigantic proportions.] is twenty feet in height, and of such a thickness that there is not a person in existence who is able with his arms to span its girth.

In the class of ferulaceous plants we must include hemp [There is no resemblance between mallows and hemp, any more than there is between mallows and anise.] also. There are some plants, again, to which we must give the appellation of “fleshy;” [“Carnosa.”] such as those spongy [Hardouin thinks that he alludes to the Conferva, or river sponge, again mentioned in B. xxvii. c. 45. Fée, however, dissents from that opinion.] productions which are found growing in damp meadows. As to the fungus, with a hard, tough flesh, we have already [In B. xvi. cc. 11 and 13, and in cc. 12 and 14 of the present Book.] made mention of it when speaking of wood and trees; and of truffles, which form another variety, we have but very recently given a description. [In c. 11 of the present Book.]

Chap. 23. (5.)—Vegetables of a Cartilaginous Nature—Cucumbers. Pepones.

The cucumber [The Cucumis sativus of Linnæus.] belongs to the cartilaginous class of plants, and grows above the ground. It was a wonderful favourite with the Emperor Tiberius, and, indeed, he was never without it; for he had raised beds made in frames upon wheels, by means of which the cucumbers were moved and exposed to the full heat of the sun; while, in winter, they were withdrawn, and placed under the protection of frames glazed with mirror-stone. [“Lapis specularis.” See B. xxxvi. c. 45. Columella, De Re Rust. B. xi. c. 3, speaks of this mode of ripening cucumber, and the fondness of the Emperor Tiberius for them.] We find it stated, also, by the ancient Greek writers, that the cucumber ought to be propagated from seed that has been steeped [Theophrastus and Columella say the same of the cucumber, and Palladius of the melon, but there is no ground, probably, for the belief. In very recent times, however, Fée says, it was the usage to steep the seeds of the melon in milk. This liquid, in common with any other, would have the effect of softening the exterior integuments, and thereby facilitating the germination, but no more.] a couple of days in milk and honey, this method having the effect of rendering them all the sweeter to the taste. The cucumber, while growing, may be trained to take any form that may be wished: in Italy the cucumbers are green [Still known as the “green” or “gherkin” cucumber, and much used, when young, for pickling.] and very small, while those grown in some of the provinces are remarkably large, and of a wax colour or black. [Probably in the sense of a very dark green, for black cucumbers are a thing unheard of.] Those of Africa, which are also remarkably prolific, are held in high esteem; the same, too, with the cucumbers of Mœsia, which are by far the largest of all. When the cucumber acquires a very considerable volume, it is known to us as the “pepo.” [He is evidently speaking of the pompion, or pumpkin, the Cucurbita pepo of Linnæus: quite distinct from the cucumber.] Cucumbers when eaten remain on the stomach till the following day, and are very difficult [Cucumbers are not difficult of digestion to the extent that Pliny would have us to believe.] of digestion; still, for all that, in general they are not considered very unwholesome. By nature they have a wonderful hatred to oil, and no less affection for water, and this after they have been cut from the stem even. [As Fée says, it is a loss of time to combat such absurd prejudices as these.] If water is within a moderate distance of them, they will creep towards it, while from oil, on the other hand, they will shrink away; if any obstacle, too, should happen to arrest their progress, or if they are left to hang, they will grow curved and crooked. Of these facts we may be satisfactorily convinced in a single night even, for if a vessel filled with water is placed at four fingers’ distance from a cucumber, it will be found to have descended to it by the following morning; but if the same is done with oil, it will have assumed the curved form of a hook by the next day. If hung in a tube while in blossom, the cucumber will grow to a most surprising length. [This is conformable with modern experience.] It is only of late, too, that a cucumber of entirely new shape has been produced in Campania, it having just the form of a quince. [Fée says that this is the melon, the Cucumis melo of Linnæus.] It was quite by accident, I am told, that the first one acquired this shape in growing, and it was from the seed of this that all the others have been reproduced. The name given to this variety is “melopepo.” These last do not grow hanging, but assume their round shape as they lie on the ground. A thing that is very remarkable in them, in addition to their shape, colour, and smell, is the fact that, when ripe, although they do not hang from the stem, they separate from it at the stalk.

Columella [B. xi. c. 3. Columella professes to borrow it from the people of Mendes in Egypt.] has given us a plan of his, by which we may have cucumbers the whole year round: the largest bramble-bush that can be procured is transplanted to a warm, sunny spot, and then cut down, about the time of the vernal equinox, to within a couple of fingers of the ground; a cucumber-seed is then inserted in the pith of the bramble, and the roots are well moulded up with fine earth and manure, to withstand the cold. According to the Greeks, there are three kinds of cucumbers, the Laconian, the Scytalic, and the Bœotian, [Theophrastus enumerates these varieties, Hist. Plant. B. vii. c. 4.] the Laconian being the only one among them that is fond [Theophrastus only says that the Laconian cucumber thrives better with watering than the others.] of the water.

There are some persons who recommend steeping the seed of the cucumber in the juice of the herb known as the “culix;” [It is impossible to identify this plant, as no ancient writer has given any description of it: it has been suggested, however, that it may have been the Plantago Psyllium, or else the Inula pulicaria of Linnæus. Of course there is no truth in the story here told of the effects of its juice upon the cucumber.] the produce, they say, will be sure to grow without seeds.

Chap. 24.—Gourds.

Gourds resemble the cucumber in nature, at least in their manner of growing; they manifest an equal aversion to the winter, too, while they require constant watering and manure. Both cucumbers and gourds are sown in holes a foot and a half [This depth would probably have the effect of retarding, or else utterly impeding, the growth of the plant.] deep, between the vernal equinox and the summer solstice, at the time of the Parilia [See c. of this Book. The Parilia was a festival celebrated on the nineteenth of April, the anniversary of the foundation of Rome.] more particularly. Some persons, however, think it better to sow gourds after the calends of March, [First of March.] and cucumbers after the nones, [Seventh of March.] and at the time of the Quinquatria. [See B. xviii. c..] The cucumber and the gourd climb upwards in a precisely similar manner, their shoots creeping along the rough surface of the walls, even to the very roof, so great is their fondness for elevated spots. They have not sufficient strength, however, to support themselves without the aid of stays. Shooting upwards with the greatest rapidity, they soon cover with their light shade the arched roofs of the houses and the trellises on which they are trained. From this circumstance it is that we find the gourd classified into two primary kinds, the roof-gourd, [The “camerarium,” and the “plebeium.” The former, Fée thinks, is the Cucurbita longior of Dodonæus and J. Bauhin, the long gourd, and other varieties probably of the calabash gourd, the Cucurbita leucantha of Duchesne. The latter is probably the Cucurbita pepo and its varieties. Fée thinks that the name “cucurbita,” as employed by Pliny, extends not only to the gourd, but the citrul or small pumpkin as well.] and the common gourd, which creeps upon the ground. In the first kind, from a stalk of remarkable thinness is suspended a fruit of considerable weight and volume, and quite immoveable by the action of the wind. The gourd, too, as well as the cucumber, admits of being lengthened to any extent, by the aid of osier tubes more particularly. Just after the blossom has fallen off, the plant is introduced into these tubes, and as it grows it can be made to assume any form that may be wished, that of a serpent coiled up being the one that is mostly preferred; if left at liberty to grow as it hangs, it has been known before now to attain to no less than [As Fée says, he must be speaking of the fruit here, and not the plant, which attains a far greater length than nine feet.] nine feet in length.

The cucumber flowers gradually, blossom succeeding blossom; and it adapts itself perfectly well to a dry soil. It is covered with a white down, which increases in quantity as the plant gains in size.

The gourd admits of being applied to more numerous uses than the cucumber even: the stem is used as an article of food [The young shoots of the gourd, Fée says, would afford an insipid food, with but little nutriment.] when young, but at a later period it changes its nature, and its qualities become totally different: of late, gourds have come to be used in baths for jugs and pitchers, but for this long time past they have been employed as casks [The varieties thus employed, Fée says, must have been the Cucurbita lagenaria of Linnæus, and the Cucurbita latior of Dodonæus.] for keeping wine. The rind is tender while the fruit is green, but still it is always scraped off when the gourd is used for food. It admits of being eaten several ways, and forms a light and wholesome aliment, and this although it is one of those fruits that are difficult of digestion by the human stomach, and are apt to swell out those who eat of them. The seeds which lie nearest to the neck of the gourd produce fruit of remarkable [This is not the fact. The seed produces fruit similar to that from which it was taken, and no more.] length, and so do those which lie at the lower extremities, though not at all comparable with the others. Those, on the other hand, which lie in the middle, produce gourds of a round shape, and those on the sides fruit that are thick and short. The seeds are dried by being placed in the shade, and when wanted for sowing, are steeped in water first. The longer and thinner the gourd is, the more agreeable it is to the palate, and hence it is that those which have been left to grow hanging are reckoned the most wholesome: these, too, have fewer seeds than the others, the hardness of which is apt to render the fruit less agreeable for eating.

Those which are intended for keeping seed, are usually not cut before the winter sets in; they are then dried in the smoke, and are extensively employed for preserving [The trumpet gourd, the Cucurbita longior of Dodonæeus, is still employed, Fée says, by gardeners for this purpose.] garden seeds, and for making other articles for domestic use. There has been a method discovered, also, of preserving the gourd for table, and the cucumber as well, till nearly the time when the next year’s crop is ripe; this is done by putting them in brine. We are assured, too, that if put in a hole dug in a place well shaded from the sun, with a layer of sand beneath, and dry hay and earth on the top of them, they may be kept green for a very long time. We also find wild [See B. xx. c..] cucumbers and gourds; and, indeed, the same is the case with pretty nearly all the garden plants. These wild varieties, however, are only possessed of certain medicinal properties, and for this reason we shall defer any further mention of them till we come to the Books appropriated to that subject.

Chap. 25.—Rape. Turnips.

The other plants that are of a cartilaginous nature are concealed, all of them, in the earth. In the number of these is the rape, a subject upon which it would almost appear that we have treated [In B. xviii. c. 34.] at sufficient length already, were it not that we think it as well to observe, that medical men call those which are round “male,” [Though borrowed from Theophrastus and the Greek school, this distinction is absurd and unfounded.] while those which are larger and more elongated, are known to them as “female” rape: these last are superior in sweetness, and better for keeping, but by successive sowings they are changed into male rape. [It is not the fact that the seed of the round kind, after repeated sowings, will produce long roots. Pliny, however, has probably miscopied Theophrastus, who says, Hist. Plant. B. vii. c. 4, that this transformation takes place when the seed is sown very thick. This assertion, however, is no more founded on truth than that of Pliny.]

The same authors, too, have distinguished five different varieties of the turnip: [Also from Theophrastus, B. vii. c. 4, though that author is speaking of radishes, ῥαφανίδες, and not turnips.] the Corinthian, the Cleonæan, the Liothasian, the Bœotian, and the one which they have characterized as peculiarly the “green,” turnip. The Corinthian turnip [Properly radish.] grows to a very large size, and the root is all but out of the ground; indeed, this is the only kind that, in growing, shoots upwards, and not as the others do, downwards into the ground. The Liothasian is known by some persons as the Thracian turnip; [Properly radish.] it is the one that stands extreme cold the best of all. Next to it, the Bœotian kind is the sweetest; it is remarkable, also, for the roundness of its shape and its shortness; while the Cleonæan turnip, [Radish.] on the other hand, is of an elongated form. Those, in general, which have a thin, smooth leaf, are the sweetest; while those, again, the leaf of which is rough, angular, and prickly, have a pungent taste. There is a kind of wild turnip, [Properly radish.] also, the leaves of which resemble those of rocket. [See B. xx. c.. Fée queries whether this radish may not be the Raphanus raphanistrum of botanists. See B. xviii. c..] At Rome, the highest rank is given to the turnips of Amiternum, [See B. xviii. c..] and those of Nursia; after them, those grown in the neighbourhood of the City [“Nostratibus.” Poinsinet would render this, “Those of my native country,” i. e. the parts beyond the Padus. As Pliny resided at Rome during the latter part of his life, there can be little doubt but that he alludes to the vicinity of Rome.] are held in the next degree of esteem. The other particulars connected with the sowing of the turnip have been already mentioned [See B. xviii. c..] by us when speaking of the rape.

Chap. 26.—Radishes.

Radishes are composed of an outer coat and a cartilaginous substance, and in many instances the rind is found to be thicker than the bark of some trees. This plant is remarkable for its pungency, which increases in proportion to the thickness of the rind: in some cases, too, the surface of it assumes a ligneous nature. Radishes are flatulent [This property extends to most of the Cruciferæ.] to a remarkable degree, and are productive of eructations; hence it is that they are looked upon as an aliment only fit for low-bred people, [“Cibus illiberalis.”] and this more particularly if coleworts are eaten directly after them. If, on the other hand, they are eaten with green olives, the eructations produced are not so frequent, and less offensive. In Egypt the radish is held in very high esteem, on account of the abundance of oil [The variety Oleifera of the Raphanus sativus is still cultivated extensively in Egypt and Nubia for the extraction of the oil. The variety Oleifera of the Brassica napus is also greatly cultivated in Egypt. Fée suggests that Pliny may possibly confound these two plants under the one name of “raphanus.” It is worthy of remark, too, that the Colza oil, so much used in France and Belgium for burning in lamps, is expressed from the seed of the Brassica oleracea, a species of cabbage.] that is extracted from the seed. Indeed, the people of that country sow this plant in preference to any other, whenever they can get the opportunity, the profits derived from it being larger than those obtained from the cultivation of corn, and the imposts levied upon it considerably less: there is no grain known that yields a larger quantity of oil.

The Greeks have distinguished the radish [The Raphanus sativus of Linnæus. This passage, however, down to “crisped leaf,” properly applies to the cabbage, and not the radish, Pliny having copied the Greek, and taken the word ῥάφανος, properly “cabbage,” to mean “radish;” which in the later Greek writers it sometimes does, though not in this instance.] into three different kinds, according to the characteristic features of the leaves, there being the crisped leaf, the smooth leaf, and the wild radish, the leaf of which is smooth, but shorter than that of the others; it is round also, grows in great abundance, and spreads like a shrub. The taste of this last variety is acrid, and it acts medicinally as a strong purgative. In the first kind, again, there are certain differences, determined by the seed, for in some varieties the seed is of an inferior quality, and in others remarkably small: these defects, however, are only found to exist in the kind that has the crisped leaf.

Our own people, again, have found other varieties of the radish: there is the Algidan [Mount Algidus was near Tusculum, fifteen miles from Rome. Its coldness contributed greatly to the goodness of its radishes.] radish, long and transparent, so called from the place of its growth: another, similar to the rape in form, is known as the Syrian radish; it is pretty nearly the mildest and the most tender of them all, and is well able to bear the winter. The very best of all, however, is the one that has been brought from Syria, very recently it would seem, as we do not find it mentioned by any of our writers: it lasts the whole of the winter through. In addition to these kinds, there is another, a wild variety, known by the Greeks as “agrion,” [Or “wild.” Fée suggests that this is the Raphanus rusticanus of Lobellius, the Cochlearia Armoracia of Linnæus, the wild radish, or horse-radish.] and to the people of Pontus as “armon,” while others, again, call it “leuce,” [Or “white.” From the extreme whiteness of the roots.] and our people “armoracia;” [Probably meaning, “radish of Armorica.”] it has more leaves, however, than root.

In testing the quality of the radish, it is the stem more particularly, that is looked at; in those which are acrid to the taste, for instance, it is rounder and thicker than in the others, and grooved with long channels, while the leaves are more unsightly to the eye, being angular and covered with prickles.

The radish requires to be sown in a loose, humid soil, has a great aversion to manure, and is content with a dressing solely of chaff: so fond is it of the cold, that in Germany it is known to grow as large as an infant in size. [Fée suggests that he is here speaking of the beet-root, in reality a native of the north of Europe.] For the spring crop, it is sown immediately after the ides of February; [Thirteenth of February.] and then again about the time of the Vulcanalia, [The festival of Vulcan, beginning on the twenty-third of August, and lasting eight days.] this last crop being looked upon as the best: many persons, however, sow radishes in March, April, and September. When the plant begins to grow to any size, it is considered a good plan to cover up the leaves successively, and to earth up the root as well; for the part of it which appears above ground is apt to become hard and pithy. Aristomachus recommends the leaves to be taken off in winter, and the roots to be well moulded up, to prevent the water from accumulating about them; and he says, that by using these precautions, they will be all the finer in summer. Some authors have mentioned a plan of making a hole with a dibble, and covering it at the bottom with a layer of chaff, six fingers in depth; upon this layer the seed is put, and then covered over with manure and earth; the result of which is, according to their statement, that radishes are obtained full as large as the hole so made. It is salt, however, that conduces more particularly to their nutriment, and hence it is that they are often watered with brine; in Egypt, too, the growers sprinkle nitre [A natural production, the carbonate of sodium of the chemists, known from time immemorial by the name of “natron.” See B. xxx. c. 46; from which passage it would appear that it was generally employed for watering the leguminous plants.] over them, the roots being remarkable for their mildness. The salt, too, has the similar effect of removing all their pungency, and when thus treated, they become very similar in their qualities to radishes that have been boiled: for when boiled they become sweet and mild, and eat, in fact, just like turnips.

Medical men recommend raw radishes to be eaten fasting, with salt, for the purpose [Dioscorides recommends these puerilities with the cabbage, and not the radish; though Celsus gives similar instructions with reference to the radish.] of collecting the crude humours of the viscera; and in this way they prepare them for the action of emetics. It is said, too, that the juices of this plant are absolutely necessary for the cure of certain diseases of the diaphragm; for it has been found by experiment, in Egypt, that the phthiriasis [It was a general belief with the ancients that the phthiriasis, or morbus pediculosus, has its seat in the heart. It was supposed also that the juice of the radish was able, by reason of its supposed subtlety, to penetrate the coats of that organ.] which attaches itself to the internal parts of the heart, cannot possibly be eradicated by any other remedy, the kings of that country having ordered the bodies of the dead to be opened and examined, for the purpose of enquiring into certain diseases.

Such, too, is the frivolity of the Greeks, that, in the temple of Apollo at Delphi, it is said, the radish is so greatly preferred to all other articles of diet, as to be represented there in gold, the beet in silver, and the rape in lead.—You might be very sure that Manius Curius was not a native of that country, the general whom, as we find stated in our Annals, the ambassadors of the Samnites found busy roasting rape at the fire, when they came to offer him the gold which he so indignantly refused. Moschion, too, a Greek author, has written a volume on the subject of the radish. These vegetables are considered a very useful article of food during the winter, but they are at all times very injurious to the teeth, as they are apt to wear them away; at all events, they give a polish to ivory. There is a great antipathy between the radish [This is said by other ancient authors, in reference to the cabbage and the vine. See B. xxiv. c. i.] and the vine; which last will shrink from the radish, if sown in its vicinity.

Chap. 27.—Parsnips.

The other kinds which have been classified by us among the cartilaginous plants, are of a more ligneous nature; and it is a singular thing, that they have, all of them, a strong flavour. Among these, there is one kind of wild parsnip which grows spontaneously; by the Greeks it is known as “staphylinos.” [There is some doubt as to the identity of this plant, but Fée, after examining the question, comes to the conclusion that it is the Daucus Carota, or else Mauritanicus of Linnæus, the common carrot, or that of Mauritania. Sprengel takes it to be either this last or the Daucus guttatus, a plant commonly found in Greece.] Another kind [The Pastinaca sativa of Linnæus, or common parsnip.] of parsnip is grown either from the root transplanted, or else from seed, at the beginning of spring or in the autumn; Hyginus says that this may be done in February, August, September, and October, the ground being dug to a very considerable depth for the purpose. The parsnip begins to be fit for eating at the end of a year, but it is still better at the end of two: it is reckoned more agreeable eating in autumn, and more particularly if cooked in the saucepan; even then, however, it preserves its strong pungent flavour, which it is found quite impossible to get rid of.

The hibiscum [The marsh-mallow, probably, the Althæa officinalis of Linnæus.] differs from the parsnip in being more slender: it is rejected as a food, but is found useful for its medicinal properties. There is a fourth kind, [The carrot. The Daucus Carota of Linnæus.] also, which bears a similar degree of resemblance to the parsnip; by our people it is called the “gallica,” while the Greeks, who have distinguished four varieties of it, give it the name of “daucus.” We shall have further occasion [In B. xxv. c. 64.] to mention it among the medicinal plants.

Chap. 28.—The Skirret.

The skirret, [“Siser.” The Sium sisarum of Linnæus. See also B. xx. c.. It is said to have been originally a native of China.] too, has had its reputation established by the Emperor Tiberius, who demanded a supply of it every year from Germany. It is at Gelduba, [It is supposed that this is the same with Gelb, near Neuss, in Germany, mentioned by Tacitus, Hist. B. iv. cc. 26, 32.] a fortress situate on the banks of the Rhenus, that the finest are grown; from which it would appear that they thrive best in a cold climate. There is a string running through the whole length of the skirret, and which is drawn out after it is boiled; but still, for all this, a considerable proportion of its natural pungency is retained; indeed, when modified by the addition of honied wine, this is even thought to impart to dishes an additional relish. The larger parsnip has also a similar sting inside, but only when it is a year old. The proper time for sowing the skirret is in the months of February, March, April, August, September, and October.