484. BRIONY, BLACK. Tamus communis.—Although this is considered a poisonous plant, the young leaves and shoots are eaten boiled by the common people in the spring.
485. BURDOCK. Arctium Lappa.—Mr. Bryant in his Flora Diaetetica says that many people eat the tenders talks of this plant boiled as asparagus.
486. BURNET. Sanguisorba officinalis.—The young leaves form a good ingredient in salads. They have somewhat the flavour of cucumbers.
487. BUTTERWORT. Pinguicula vulgaris.—The inhabitants of Lapland and the north of Sweden give to milk the consistence of cream by pouring it warm from the cow upon the leaves of this plant, and then instantly straining it and laying it aside for two or three days till it acquires a degree of acidity.
This milk they are extremely fond of; and once made, they need not repeat the use of the leaves as above, for a spoonful or less of it will turn another quantity of warm milk, and make it like the first, and so on, as often as they please to renew their food.—Lightfoot's Flor. Scot. p. 77.
488. CHAMPIGNON. Agaricus pratensis.—There is little or no smell to be perceived in this plant, and it is rather dry; yet when boiled or stewed it communicates a good flavour, and is equal to the common mushroom.
489. CHANTARELLE. Agaricus Chantarellus.—This agaric, when broiled with pepper and salt, has a taste very similar to that of a roasted cockle, and is considered by the French a great delicacy. It is found principally in woods and old pastures, and is in good perfection about the middle of September.
490. CHARLOCK. Sinapis arvensis.—The young plant is eaten in the spring as turnep-tops, and is considered not inferior to that vegetable. The seeds of this have sometimes been saved and sold for feeding birds instead of rape; but being hot in its nature, it has been known to cause them to be diseased.
491. CHICKWEED. Alsine media.—This is a remarkably good herb boiled in the spring; a circumstance not sufficiently attended to.
492. CLOUD-BERRY. Rubus Chamaemorus.—This plant grows wild in some parts of the north of England: the fruit has nearly the shape of the currant, and is reckoned in Norway, where it grows abundantly, a favourite dish.