Page:Mrs Beeton's Book of Household Management.djvu/916

810 no doubt that parasitic animals are sometimes introduced into the human body through such negligence. They need to be freshly gathered in order to be wholesome, although they may regain some of their crispness if the stalks are freshly cut and placed under water. Many salad plants contain some essential oil, to which their characteristic flavour and odour are due. Lettuce has, besides, a small quantity of mild narcotic, the effects of which may occasionally be observed.

Fungi are comparatively little used in this country, although they are plentiful and highly nutritious. Only three kinds are commonly considered as good for food, and of these only one can be said to be usually eaten. These are the mushroom, agaricus campestris; the morel, morchella esculenta; and the truffle, tuber cibarium. No doubt there are many other edible kinds, but the prejudice against them is strong, and the difficulty of distinguishing between edible and poisonous kinds prevents these foods from being more generally utilized. It seems, too, as if even the edible kinds might become poisonous under certain special conditions. Mushrooms contain much nitrogen and also much fat, and they are less watery than most of the vegetables of which we have spoken.

Lichens have not often been used as food. Iceland moss is used as a food for invalids, and is nourishing. It grows where nothing else will grow, on barren rocks in northern latitudes.

Seaweeds are occasionally employed as food in England. Irish moss, or carra geen, is given in the form of soups and jellies to consumptive patients, and is also used commonly as a food in some places. In 100 lbs. of the moss there are only 19lbs. of water and 9 lbs. of albuminoids, so that it is among the most nourishing vegetable foods we have. Laver, tangle, or red ware, and pulse, are also collected and eaten in pickle, or as a substitute for other boiled vegetables.

LITTLE KNOWN VEGETABLES

There are many delicious vegetables which may be procured without much difficulty, and yet hardly seem to be known to the average housewife. Notwithstanding this, we so often hear the cry for greater variety. To those really anxious to extend their list of nourishing and appetising viands we can recommend sorrel, scorzonera, sweet potato, and maize (all of which may be grown in England), yams, egg-plants, and custard apples. Sorrel is not much used except as a flavouring herb for soups, but if carefully picked, washed, thoroughly boiled, then beaten and passed through a sieve, and served whipped with butter or cream, it rivals spinach, especially as an accompaniment to veal or poached eggs. It is a most wholesome vegetable, and can be grown easily. Scorzonera is a long black root, with a white interior; boiled and served with melted butter, it possesses a pleasant mucilaginous flavour. It is an Italian root, but flourishes here.

Sweet potatoes deserve to receive more intelligent attention in