1. The Gardener, with the aid of such patients as can be taken out for that purpose, shall have the care of the orchard, garden, and grounds around the Asylum and Physician's house; he shall have charge of the cultivation of the vegetables, fru... Read more of Gardener at Insane Asylum.caInformational Site Network Informational
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Finocchio
Southernwood
(archangelica Officinalis Hoffm)
And There Is Pansies That's For Thoughts
Acorn
Poppy
Bluebell (wild Hyacinth)
Asparagus
House Leek (crassulaceoe)
Anemone (wood)



Radish








The common garden Radish (Raphanus sativus) is a Cruciferous
plant, and a cultivated variety of the Horse Radish. It came
originally from China, but has been grown allover Europe from time
immemorial. Radishes were celebrated by Dioscorides and Pliny as
above all roots whatsoever, insomuch, that in the Delphic temple
there was a Radish of solid gold, raphanus ex auro dicatus: and
Moschinus wrote a whole volume in their praise; but Hippocrates
condemned them as vitiosas, innatantes, acoegre concoctiles.

Among the oblations offered to Apollo in his temple at Delphi,
turnips were dedicated in lead, beet in silver, and radishes in
wrought gold. The wild Radish is Raphanus raphanistrum. The
garden Radish was not grown in England before 1548.

Later on John Evelyn wrote in his Acetaria: And indeed (besides
that they decay the teeth) experience tells us that, as the Prince of
Physicians writes, it is hard of digestion, inimicous to the stomach,
causing nauseous eructations, and sometimes vomiting, though
[456] otherwise diuretic, and thought to repel the vapours of wine
when the wits were at their genial club. The Radish, says Gerard,
provoketh urine, and dissolveth cluttered sand.

The roots, which are the edible part, consist of a watery fibrous
pulp, which is comparatively bland, and of an external skin
furnished with a pungent volatile aromatic oil which acts as a
condiment to the phlegmatic pulp. Radishes are eaten with salt
alone as carrying their pepper in them. The oil contained in the
roots, and likewise in the seeds, is sulphuretted, and disagrees with
persons of weak digestion. A young Radish, which is quickly grown
and tender, will suit most stomachs, especially if some of the leaves
are masticated together with the root; but a Radish which is tough,
strong, and hollow, fait penser a l'ile d'Elbe: il revient.

The pulp is chemically composed chiefly of nitrogenous substance,
being fibrous and tough unless when the roots are young and
quickly grown. On this account they should not be eaten when at all
old and hard by persons of slow digestion, because apt to lodge in
the intestines, and to become entangled in their caecal pouch, or in
its appendix. But boiled Radishes are almost equal to asparagus
when served at table, provided they have been cooked long enough
to become tender, that is, for almost an hour. The syrup of radishes
is excellent for hoarseness, bronchial difficulty of breathing,
whooping cough, and other complaints of the chest.

For the cure of corns, if after the feet have been bathed, and the
corns cut, a drop or two of juice be squeezed over the corn from the
fresh pulp of a radish on several consecutive days, this will wither
and [457] disappear. Also Radish roots sliced when fresh, and
applied to a carbuncle will promote its healing. An old Saxon
remedy against a woman's chatter was to taste at night a root of
Radish when fasting, and the chatter will not be able to harm him.
In some places the Radish is called Rabone.

From the fresh plant, choosing a large Spanish Radish, with a
turnip-shaped root, and a black outer skin, and collected in the
autumn, a medicinal tincture (H.) is made with spirit of wine. This
tincture has proved beneficial in cases of bilious diarrhoea, with
eructations, and mental depression, when a chronic cough is also
liable to be present. Four or five drops should be given with a
tablespoonful of cold water, twice or three times in the day. The
Black Radish is found useful against whooping cough, and is
employed for this purpose in Germany, by cutting off the top, and
then making a hole in the root. This is filled with treacle, or honey,
and allowed to stand for a day or two; then a teaspoonful of the
medicinal liquid is given two or three times in the day. Roman
physicians advised that Radishes should be eaten raw, with bread
and salt in the morning before any other food. And our poet
Thomson describes as an evening repast:--

A Roman meal
Such as the mistress of the world once found
Delicious, when her patriots of high note,
Perhaps by moonlight at their humble doors,
Under an ancient Oak's domestic shade,
Enjoy'd spare feast, a RADISH AND AN EGG.





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