COCHLEARIA, SCURVY-GRASS: A genus of the filiculofa order, belonging to the tetradymania clasps of plants; and in the natural method ranking under the 39th order, Siliqueae. The filicula is emarginated, turgid, and scabrous; with the valves gibbous and obtuse. There are six species; the most remarkable of which are, 1. The angelica, or garden scurvy-grass, grows naturally on the sea-shore, in the north of England and in Holland; but is cultivated for use in the gardens near London. It hath a fibrous root, from which arise many round succulent leaves, which are hollowed like a spoon; the stalks rise from six inches to a foot high; they are brittle, and garnished with leaves which are oblong and sinuated. The flowers are produced in clusters at the end of the branches, consisting of four small white petals which are placed in the form of a cross; and are succeeded by short, roundish, swelling, seed-vessels, having two cells divided by a thin partition. In each of these are lodged four or five roundish seeds. 2. The armoracia, or horseradish, is so well known as to need no description.

The first is propagated by seeds, which are to be sown in July, in a moist spot of ground; and when the plants are come up, they should be thinned, so as to be left at about six inches distance each way. The plants that are taken out may be transplanted into other borders. In the spring these plants will be fit for use; those that are left will run up to seed in May, and perfect their seeds in June. If the seeds are sown in the spring, they seldom grow well. The horseradish is propagated by cuttings or buds from the sides of the old roots. The best season for this work is in October or February; the former for dry lands, the latter for moist.

Uses. Scurvy-grass is a pungent stimulating medicine; capable of diffusing viscid juices, opening obstructions of the viscera and the more distal glands, and promoting the more fluid secretions. It is particularly celebrated in scurvy, and is the principal herb employed in these disorders in the northern countries. Horseradish root has a quick pungent smell, and a penetrating acrid taste; it nevertheless contains in certain vessels a sweet juice, which sometimes exudes on the surface. By drying it loses all its acrimony, becoming first sweetish, and then almost insipid; if kept in a cool place in sand, it retains its qualities for a considerable time. The medical effects of it are to stimulate the solids, attenuate the juices, and promote the fluid secretions: it seems to extend its action through the whole habit, and to affect the minutest glands. It has frequently done service in some kinds of scurvy, and other chronic disorders proceeding from a vicissitude of the juices or obstructions of the excretory ducts. Sydenham recommends it likewise in dropsies, particularly those which follow intermittent fevers. Both water and rectified spirit extract the virtues of this root by infusion, and elevate them in dilutions: along with the aqueous fluid an essential oil rises, potentiating the whole taste and pungency of the horseradish.