Potato
Our invaluable Potato, which enters so largely into the dietary of all
classes, belongs to the Nightshade tribe of [442] dangerous plants,
though termed solanaceous as a natural order because of the
sedative properties which its several genera exercise to lull pain.
This Potato, the Solanum tuberosum, is so universally known as a
plant that it needs no particular description. It is a native of Peru,
and w
colonist, being afterwards taken to Ireland from Virginia by Sir
Walter Raleigh, and passing from thence over into Lancashire. He
knew so little of its use that he tried to eat the fruit, or poisonous
berries, of the plant. These of course proved noxious, and he ordered
the new comers to be rooted out. The gardener obeyed, and in doing
so first learnt the value of their underground wholesome tubers. But
not until the middle of the eighteenth century, were they common in
this country as an edible vegetable. During 1629, says Parkinson,
the Potato from Virginia was roasted under the embers, peeled and
sliced: the tubers were put into sack with a little sugar, or were
baked with cream, marrow, sugar, spice, etc., in pies, or preserved
and candied by the comfit makers. But he most probably refers
here to the Batatas, or sweet Potato, a Convolvulus, which was a
popular esculent vegetable at that date, of tropical origin, and to
which our Potato has since been thought to bear a resemblance.
This Batatas, or sweet Potato, had the reputation, like Eringo root,
of being able to restore decayed vigour, and so Falstaff is made by
Shakespeare to say: Let the sky rain potatoes, hail kissing comfits,
and snow eringoes. For a considerable while after their
introduction the Potato tubers were grown only by men of fortune as
a delicacy; and the general cultivation of this vegetable was strongly
opposed by the public, [443] chiefly by the Puritans, because no
mention of it could be found in the Bible.
Also in France great opposition was offered to the recognised use of
Potatoes: and it is said that Louis the Fifteenth, in order to bring
the plant into favour, wore a bunch of its flowers in the button hole
of his coat on a high festival. Later on during the Revolution quite a
mania prevailed for Potatoes. Crowds perambulated the streets of
Paris shouting for la liberte, et des Batatas; and when Louis the
Sixteenth had been dethroned the gardens of the Tuileries were
planted with Potatoes. Cobbett, in this country, exclaimed virulently
against the tuber as hogs' food, and hated it as fiercely as he hated
tea. The stalks, leaves, and green berries of the plant share the
narcotic and poisonous attributes of the nightshades to which it
belongs; and the part which we eat, though often thought to be a
root, is really only an underground stem, which has not been acted
on by light so as to develop any poisonous tendencies, and in which
starch is stored up for the future use of the plant.
The stalks, leaves, and unripe fruit yield an active principle
apparently very powerful, which has not yet been fully investigated.
There are two sorts of tubers, the red and the white. A roasted
Potato takes two hours to digest; a boiled one three hours and a half.
After the Potato, says an old proverb, cheese.
Chemically the Potato contains citric acid, like that of the lemon,
which is admirable against scurvy: also potash, which is equally
antiscorbutic, and phosphoric acid, yielding phosphorus in a
quantity less only than that afforded by the apple, and by wheat. It is
of the first importance that the potash salts should be retained by the
potato during cooking: and the [444] tubers should therefore be
steamed with their coats on; else if peeled, and then steamed, they
lose respectively seven and five per cent. of potash, and phosphoric
acid.
If boiled after peeling they lose as much as thirty-three per cent. of
potash, and twenty-three per cent. of phosphoric acid. The roots,
says Gerard, were forbidden in Burgundy, for that they were
persuaded the too frequent use of them causeth the leprosie.
Nevertheless it is now believed that the Potato has had much to do
with expelling leprosy from England. The affliction has become
confined to countries where the Potato is not grown.
Boiled or steamed Potatoes should turn out floury, or mealy, by
reason of the starch granules swelling up and filling the cellular
tissue, whilst absorbing the albuminous contents of its cells. Then
the albumen coagulates, and forms irregular fibres between the
starch grains. The most active part of the tuber lies just beneath the
skin, as may be shown by pouring some tincture of guaiacum over
the cut surface of a Potato, when a ring of blue forms close to the
skin, and is darkest there while extending over the whole cut
surface. Abroad there is a belief the Potato thrives best if planted on
Maundy Thursday. Rustic names for it are: Taiders, Taities, Leather
Coats, Leather Jackets, Lapstones, Pinks, No Eyes, Flukes, Blue
Eyes, Red Eyes, and Murphies; in Lancashire Potatoes are called
Spruds, and small Potatoes, Sprots.
The peel or rind of the tuber contains a poisonous substance called
solanin, which is dissipated and rendered inert when the whole
Potato is boiled, or steamed. Stupes of hot Potato water are very
serviceable in some forms of rheumatism. To make the [445]
decoction for this purpose, boil one pound of Potatoes (not peeled,
and divided into quarters.) in two pints of water slowly down to one
pint; then foment the swollen and painful parts with this as hot as it
can be borne. Similarly some of the fresh stalks of the plant, and its
unripe berries, as well as the unpeeled tubers cut up as described, if
infused for some hours in cold water, will make a liquor in which
the folded linen of a compress may be loosely rung out, and applied
most serviceably under waterproof tissue, or a double layer of dry
flannel. The carriage of a small raw Potato in the trousers' pocket
has been often found preventive of rheumatism in a person
predisposed thereto, probably by reason of the sulphur, and the
narcotic principles contained in the peel. Ladies in former times had
their dresses supplied with special bags, or pockets, in which to
carry one or more small raw Potatoes about their person for
avoiding rheumatism.
If peeled and pounded in a mortar, uncooked Potatoes applied cold
make a very soothing cataplasm to parts that have been scalded, or
burnt. In Derbyshire a hot boiled Potato is used against corns; and
for frost-bites the mealy flour of baked potatoes, when mixed with
sweet oil and applied, is very healing.
The skin of the tuber contains corky wood which swells in boiling
with the jackets on, and which thus serves to keep in all the juices so
that the digestibility of the Potato is increased; at the same time
water is prevented from entering and spoiling the flavour of the
vegetable. The proportion of muscle-forming food (nitrogen) in the
Potato is very small, and it takes ten and a half pounds of the tubers
to equal one pound of butcher's meat in nutritive value.
The Potato is composed mainly of starch, which [446] affords
animal heat and promotes fatness, The Irish think that these tubers
foster fertility; they prefer them with the jackets on, and somewhat
hard in the middle--with the bones in. A potato pie is believed to
invigorate the sexual functions.
New Potatoes contain as yet no citric acid, and are hard of digestion,
like sour crude apples; their nutriment, as Gerard says, is sadly
windy, the starch being immature, and not readily acted on by the
saliva during mastication. The longer I live, said shrewd Sidney
Smith, the more I am convinced that half the unhappiness in the
world proceeds from a vexed stomach, or vicious bile: from small
stoppages, or from food pressing in the wrong place. Old
friendships may be destroyed by toasted cheese; and tough salted
meat has led a man not infrequently to suicide.
A mature Potato yields enough citric acid even for commercial
purposes; and there is no better cleaner of silks, cottons, and
woollens, than ripe Potato juice. But even of ripe Potatoes those that
break into a watery meal in the boiling are always found to prove
greatly diuretic, and to much increase the quantity of urine.
By fermentation mature Potatoes, through their starch and sugar,
yield a wine from which may be distilled a Potato spirit, and from it
a volatile oil can be extracted, called by the Germans, Fuseloel.
This is nauseous, and causes a heavy headache, with indigestion,
and biliary disorders together with nervous tremors. Chemically it is
amylic ether.
Also when boiled with weak sulphuric acid, the Potato starch is
changed into glucose, or grape sugar, which by fermentation yields
alcohol: and this spirit is often sold under the name of British
brandy.
A luminosity strong enough to enable a bystander to [447] read by
its light issues from the common Potato when in a state of
putrefaction. In Cumberland, to have taities and point to dinner, is
a figurative expression which implies scanty fare. At a time when
the duty on salt made the condiment so dear that it was scarce in a
household, the persons at table were fain to point their Potatoes at
the salt cellar, and thus to cheat their imaginations. Carlyle asks in
Sartor Resartus about an unknown condiment named 'point,' into
the meaning of which I have vainly enquired; the victuals potato
and point not appearing in any European cookery book whatever.
German ladies, at their five o'clock tea, indulge in Potato talk
(Kartoffel gesprach) about table dainties, and the methods of
cooking them. Men likewise, from the four quarters of the globe, in
the days of our childhood, were given to hold similar domestic
conclaves, when:--
Mr. East made a feast,
Mr. North laid the cloth,
Mr. West brought his best,
Mr. South burnt his mouth
Eating a cold Potato.
With pleasant skill of poetic alliteration, Sidney Smith wrote in
ordering how to mix a sallet:--
Two large Potatoes passed through kitchen sieve,
Unwonted softness to a salad give.
And Sir Thomas Overbury wittily said about a dolt who took credit
for the merits of his ancestors: Like the Potato, all that was good
about him was underground.
More
-
Marjoram
The common Marjoram (Origanum) grows frequently as a wild labiate plant on dry, bushy places, especially in chalky districts throughout Britain, the whole herb being fragrantly aromatic, and bearing flowers of a deep red colour. When cultivated in o... Marjoram
Two species of marjoram now grown for culinary purposes (several others were formerly popular) are members of the Labiatae or mint family--pot or perennial marjoram (Origanum vulgare, Linn.) and sweet or annual (O. Marjorana). Really, both plants ar... Mercury-dog's (_euphorbiaceoe_)
The Mercuriallis perennis (Dog's Mercury) grows commonly in our hedges and ditches, occurring in large patches, with egg-shaped pointed leaves, square stems, and light green flowers, developed in spikes. The old herbalists called it Smerewort, and g... Methods Of Curing
Culinary herbs may be divided into three groups; those whose foliage furnishes the flavor, those whose seed is used and those few whose roots are prepared. In the kitchen, foliage herbs are employed either green or as decoctions or dried, each way w... Mint
(Mentha viridis, Linn.)--Spearmint, a member of the Labiatae, is a very hardy perennial, native to Mediterranean countries. Its generic name is derived from the mythological origin ascribed to it. Poets declared that Proserpine became jealous of Coc... Mints (pennyroyal Peppermint And Spearmint)
Several kinds of the Mints have been used medicinally from the earliest times, such as Balm, Basil, Ground Ivy, Horehound, Marjoram, Pennyroyal, Peppermint, Rosemary, Sage, Savory, Spearmint, and Thyme, some being esteemed rather as pot herbs, than... Mistletoe
The Mistletoe, which we all associate so happily with the festivities of Christmas, is an evergreen parasite, growing on the branches of deciduous trees, and penetrating with simple roots through the bark into the wood. It belongs to the Loranthaceo... Mountain Ash
A somewhat common, and handsomely conspicuous tree in many parts of England, especially about high lands, is the Rowan, or Mountain Ash. In May and June it attracts attention by its bright green feathery foliage set off by cream-coloured bloom, whil... Mugwort And Wormwood
The herb Mugwort (Artemisia vulgaris), a Composite plant, is frequent about hedgerows and waste ground throughout Britain; and it chiefly merits a place among Herbal Simples because of a special medicinal use in certain female derangements. Its name... Mulberry
The Mulberry tree (Morus nigra) has been cultivated in England since the middle of the sixteenth century, being first planted at Sion house in 1548. It is now grown commonly in the garden, orchard, or paddock, where its well-known rich syrupy fruit ... Mullein
The great Mullein (Verbascum thapsus) grows freely in England on dry banks and waste places, but somewhat sparingly in Scotland. It belongs to the scrofula-curing order of plants, having a thick stalk, from eighteen inches to four feet high, with la... Mushrooms
Without giving descriptive attention to those Mushrooms (Agarics, Boleti, and others) which are edible, and [363] of which over a hundred may be enumerated, as beyond our purpose when treating of curative Herbal Simples, notice will be bestowed her... Mustard
The wild Mustard (Brassica Sinapistrum), a Cruciferous herb commonly called Chedlock, from leac, a weed, and kiede, to annoy, grows abundantly as a product of waste places, and in newly disturbed ground. The Field Mustard (Arvensis) is Charlock, ... Nettle
No plant is more commonplace and plentiful in our fields and hedges throughout an English summer than the familiar stinging Nettle. And yet most persons unknowingly include under this single appellation several distinct herbs. Actually as Nettles ar... Night Shade Deadly (_belladonna_)
This is a Solanaceous plant found native in Great Britain, and growing generally on chalky soil under hedges, or about waste grounds. It bears the botanical name of Atropa, being so called from one of the classic Fates,--she who held the shears to c... Notable Instance Of Uses
The flavors of the various herbs cover a wide range, commencing with fennel and ending with sage, and are capable of wide application. In one case which came under my observation, the cook made a celery-flavored stew of some meat scraps. Not being w... Nutmeg Cinnamon Ginger And Cloves
The spice box is such a constant source of ready domestic comforts of a medicinal sort in every household that the more important, and best known of its contents may well receive some consideration when treating of Herbal Simples; though it will, of... Oat
The Oat is a native of Britain in its wild and uncultivated form, and is distinguished by the spikelets of its ears hanging on slender pedicels. This is the Avena fatua, found in our cornfields, but not indigenous in Scotland. When cultivated it is ... Onion
(see Garlic, page 209). ... Orange
Though not of native British growth, except by way of a luxury in the gardens of the wealthy, yet the Orange [400] is of such common use amongst all classes of our people as a dietetic fruit, when of the sweet China sort, and for tonic medicinal pur... Orchids
Our common English Orchids are the Early Purple, which is abundant in our woods and pastures; the Meadow Orchis; and the Spotted Orchis of our heaths and commons. Less frequent are the Bee Orchis, the Butterfly Orchis, Lady's Tresses, and the Tway ... Parsley
Parsely is found in this country only as a cultivated plant, having been introduced into England from Sardinia in the sixteenth century. It is an umbelliferous herb, which has been long of garden growth for kitchen uses. The name was formerly spelt ... Parsley
(Carum Petroselinum, Linn.), a hardy biennial herb of the natural order Umbelliferae, native to Mediterranean shores, and cultivated for at least 2,000 years. The specific name is derived from the habitat of the plant, which naturally grows among ro... Parsnip
The Wild Parsnip (Pastinaca sativa) grows on the borders of ploughed fields and about hedgerows, being generally hairy, whilst the Garden Parsnip is smooth, [414] with taller stems, and leaves of a yellowish-green colour. This cultivated Parsnip has... Pea And Bean
Typical of leguminous plants (so called because they furnish legumin, or vegetable cheese), whilst furthermore possessing certain medicinal properties, the Bean and the Pea have a claim to be classed with Herbal Simples. The common Kidney Bean (P... Peach
The Peach (Amygdabus Persica), the apple of Persia, began to be cultivated in England about 1562, or perhaps before then. Columella tells of this fatal gift conveyed treacherously to Egypt in the first century:-- Apples, which most barbarous ... Pear
The Pear, also called Pyrrie, belongs to the same natural order of plants (the Rosacoe) as the Apple. It is [420] sometimes called the Pyerie, and when wild is so hard and austere as to bear the name of Choke-pear. It grows wild in Britain, and abun... Pellitory
A plant belonging to the order of Nettles, the Pellitory of the Wall, or Paritory--Parietaria, from the Latin parietes, walls--is a favourite Herbal Simple in many [424] rural districts. It grows commonly on dry walls, and is in flower all the summe... Pennyroyal
see MINT. ... Pennyroyal
(Mentha Pulegium, Linn.), a perennial herb of the natural order Labiatae, native of Europe and parts of Asia, found wild and naturalized throughout the civilized world in strong, moist soil on the borders of ponds and streams. Its square, prostrate ... Peppermint
(Mentha piperita, Linn.) is much the same in habit of growth as spearmint. It is a native of northern Europe, where it may be found in moist situations along stream banks and in waste lands. In America it is probably even more common as an escape th... Periwinkle
There are two British Periwinkles growing wild; the one Vinca major, or greater, a doubtful native, and found only in the neighbourhood of dwelling-houses; the other Vinca minor lesser, abounding in English woods, particularly in the Western countie... Pimpernel
The Poor Man's Weather Glass or Shepherd's Dial, is a very well-known and favourite little flower, of brilliant scarlet hue, expanding only in bright weather, and closing its petals at two o'clock in the day. It occurs quite commonly in gardens and ... Pink
The Clove Pink, or Carnation of our gardens, though found apparently wild on old castle walls in England, is a naturalised flower in this country. It is, botanically, the Dianthus Caryophyllus, being so named as anthos, the flower, dios, of Jupiter... Plantain
The Plantains (Plantaginacecoe), from planta, the sole of the foot, are humble plants, well known as weeds in fields and by roadsides, having ribbed leaves and spikes of flowers conspicuous by their long stamens. As Herbal Simples, the Greater Plant... Poppy
The Scarlet Poppy of our cornfields (Papaver Rhoeas) is one of the most brilliant and familiar of English wild flowers, being strikingly conspicuous as a weed by its blossoms rich in scarlet petals, which are black at the base. The title Papaver has... Potato
Our invaluable Potato, which enters so largely into the dietary of all classes, belongs to the Nightshade tribe of [442] dangerous plants, though termed solanaceous as a natural order because of the sedative properties which its several genera exerc... Primrose
The Common Primrose (Primula veris) is the most widely known of our English wild flowers, and appears in the Spring as its earliest herald. [448] It gets its name from the Latin primus, first, being named in old books and M.S. Pryme rolles, and i... Production Of New Varieties
Besides the gratification that always accompanies the growing of plants, there is in plant breeding the promise that the progeny will in some way be better than the parent, and there is the certainty that when a stable variety of undoubted merit has... Quince
The Quince (Cydonia) is cultivated sparingly in our orchards for the sake of its highly fragrant, and strong-smelling fruit, which as an adjunct to apples is much esteemed for table uses. It may well be included among remedial Herbal Simples becau... 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 Plin... Ragwort
The Ragwort (Senecio Jacoboea) is a very common plant in our meadows, and moist places, closely allied to the [458] Groundsel, and well known by its daisy-like flowers, but of a golden yellow colour, with rays in a circle surrounding the central rec... Raspberry
The Raspberry (Rubus Idoeus) occurs wild plentifully in the woods of Scotland, where children gather the fruit early in summer. It is also found growing freely in some parts of England--as in the Sussex woods--and bearing berries of as good a qualit... Rhubarb (garden)
see Dock, page 159. ... Rice
Rice, or Ryse, the grain of Oryza sativa, a native cereal of India, is considered here scarcely as a Herbal Simple, but rather as a common article of some medicinal resource in the store cupboard of every English house-hold, and therefore always at ... Rosemary
The Rosemary is a well-known, sweet-scented shrub, cultivated in our gardens, and herb beds on account of its fragrancy and its aromatic virtues. It came originally from the South of Europe and the Levant, and was introduced into England before the ... Rosemary
(Rosemarinus officinalis, Linn.)--As its generic name implies, rosemary is a native of sea-coasts, "rose" coming from Ros, dew, and "Mary" from marinus, ocean. It is one of the many Labiatae found wild in limy situations along the Mediterranean coas... Roses
Certain curative properties are possessed both by the Briar, or wild Dog Rose of our country hedges, and by the cultivated varieties of this queen of flowers in our Roseries. The word Rose means red, from the Greek [464] rodon, connected also with r... Rue
The wild Rue is found on the hills of Lancashire and Yorkshire, being more vehement in smell and in operation than the garden Rue. This latter, Ruta graveolens, (powerfully redolent), the common cultivated Rue of our kitchen gardens, is a shrub with... Rue
(Ruta graveolens, Linn.), a hardy perennial herb of roundish, bushy habit, native of southern Europe. It is a member of the same botanical family as the orange, Rutaceae. In olden times it was highly reputed for seasoning and for medicine among the ... Rushes
The true Rushes (Juncaceoe) include the Soft Rush (effusus); the Hard Rush (glaucus); and the Common Rush (conglomeratus). The Bulrush (Pool Rush) is a Sedge; the Club Rush is a Typha; and the flowering Rush, a Butomus. Rish was the old method of s... Saffron (meadow And Cultivated)
The Meadow Saffron (Colchicum autumnale) is a common wild Crocus found in English meadows, especially about the Midland districts. The flower appears in the autumn before the leaves and fruit, which are not produced until the following spring. Its c... Sage
Our garden Sage, a familiar occupant of the English herb bed, was formerly celebrated as a medicine of great virtue. This was the Elalisphakos of the Greeks, so called from its dry and withered looking leaves. It grows wild in the South of Europe, b... Sage
(Salvia officinalis, Linn.), a perennial member of the Labiatae, found naturally on dry, calcareous hills in southern Europe, and northern Africa. In ancient times, it was one of the most highly esteemed of all plants because of its reputed health-i... Samphire
(Crithmum maritimum, Linn.), a European perennial of the Umbelliferae, common along rocky sea coasts and cliffs beyond the reach of the tide. From its creeping rootstocks short, sturdy, more or less widely branched stems arise. These bear two or thr... Savin
Savin, the Juniper Savin (Sabina), or Saffern, is a herb which grows freely in our bed of garden Simples, if properly cared for, and which possesses medicinal virtues of a potential nature. The shrub is a native of southern Europe, being a small eve... Savory Summer
(Satureia hortensis, Linn.), a little annual plant of the natural order Labiatae indigenous to Mediterranean countries and known as an escape from gardens in various parts of the world. In America, it is occasionally found wild on dry, poor soils in... Savory Winter
(Satureia montana, Linn.), a semi-hardy, perennial, very branching herb, native of southern Europe and northern Africa. Like summer savory, it has been used for flavoring for many centuries, but is not now as popular as formerly, nor is it as popula... Scurvy Grass
One of the roost useful, but not best known, of the Cruciferous wild plants which are specifics against Scrofula is our English Scurvy Grass. It grows by choice near the sea shore, or in mountainous places; and even when found many miles from the... Sea Plants And Sea Weeds
Of marine plants commonly found, the Samphire and the Sea Holly have certain domestic and medicinal uses which give them a position as Simples; and of the more ordinary Sea Weeds (cryptogamous, or flowerless plants) some few are edible, though spar... Seeds
Most herbs may be readily propagated by means of seeds. Some, however, such as tarragon, which does not produce seed, and several other perennial kinds, are propagated by division, layers, or cuttings. In general, propagation by means of seed is c... Selfheal
Several Herbal Simples go by the name of Selfheal among our wild hedge plants, more especially the Sanicle, the common Prunella, and the Bugle. The first of these is an umbelliferous herb, growing frequently in woods, having dull white flowers, i... Shepherd's Purse
The small Shepherd's Purse (Bursa Capsella Pastoris) is one of the most common of wayside English weeds. The name Capsella signifies a little box, in allusion to the seed pods. It is a Cruciferous plant, made familiar by the diminutive pouches, or ... Silverweed
Two Potentillas occur among our common native plants, and possess certain curative virtues (as popularly supposed), the Silverweed and the Cinquefoil. They belong to the Rose tribe, and grow abundantly on our roadsides, being useful as mild astringe... Skullcap
A useful medicinal tincture (H.) is made from the Skullcap (Scutellaria), which is a Labiate plant of frequent growth on the banks of our rivers and ponds, having bright blue flowers, with a tube longer than the calyx. This is the greater variety (... Sloe
The parent tree which produces the Sloe is the Blackthorn, our hardy, thorny hedgerow shrub (Prunus [518] spinosa), Greek Prounee, common everywhere, and starting into blossom of a pinky white about the middle of March before a leaf appears, each b... Soapwort
The Soapwort (Saponaria officinalis) grows commonly in England near villages, on roadsides, and by the margins of woods, in moist situations. It belongs to the Caryophyllaceoe, or Clove and Pink tribe of plants; and a double flowered variety of it i... Solomon's Seal
The Solomon's Seal (Convallaria polygonatum) is a handsome woodland plant by no means uncommon throughout England, particularly in Berkshire, Bucks, Rants, Kent, and Suffolk. It grows to the height of about two feet, bearing along its curved droo... Sorrel
(See Dock, page 157.) ... Southernwood
Southernwood, or Southern Wormwood, though it does not flower in this country, is well known as grown in every cottage garden for its aromatic fragrance. It is the Artemisia Abrotanum, a Composite plant of the Wormwood tribe, commonly known as Old ... Southernwood
(Artemisia Abrotanum, Linn.), a woody-stemmed perennial belonging to the Compositae and a native of southern Europe. It grows from 2 to 4 feet tall, bears hairlike, highly aromatic leaves and heads of small yellow flowers. The plant is often found i... Speedwell
This little plant, with its exquisite flowers of celestial blue, grows most familiarly in our hedgerows throughout the Spring, and early Summer. Its brilliant, gemlike blossoms show a border of pale purple, or delicate violet, marked with deeper vei...