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1 Under this general name were included, probably, garlic, scallions, chives, and some kinds of onions; but it is quite impossible to identify the ancient "bulbus" more closely than this.
2 It has been suggested that this was probably the onion, the Allium cepa of Linnæus.
3 The Scilla maritima of Linnæus, the sea-squill.
4 See B. xx. c. 39. He might have added that it renders vinegar both an emetic, and a violent purgative.
5 The leaves are in all cases green, and no other colour; but in one kind the squamæ, or bracted leaves, are white, and in another, red.
6 Theophrastus, Hist. Plant. B. vii. c. 11, gives it this name. As none of the sea-squills can be eaten with impunity, Fée is inclined to doubt if this really was a squill.
7 They still abound in those places. The Spanish coasts on the Mediterranean, Fée says, as well as the vicinity of Gibraltar, are covered with them.
8 In c. 39.
9 Fée thinks that this may be the Muscaria botryoïdes of Miller, Diet. No. I. See also B. xx. c. 41.
10 A variety, probably, of the common onion, the Allium cepa of Linnæus.
11 Some variety of the genus Allium, Fée thinks.
12 Fée queries whether this may not be some cyperaceous plant with a bulbous root.
13 A white bulb, if we may judge from the name. The whole of this passage is from Theopbrastus, Hist. Plant. B. vii. c. 11.
14 This has not been identified. The old reading was "ægilops," a name now given to a kind of grass.
15 The Iris sisyrinchium of Linnæus.
16 The Arum colocasia of Linnæus, held in great esteem by the ancient Egyptians as a vegetable. The root is not a bulb, but tubercular, and the leaf bears no resemblance to that of the Lapathum, dock or sorrel. It was sometimes known by the name of "lotus."
17 In Gaul. See B. iv. c. 31.
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