224. These are of two kinds; those used as food, and those which principally answer the purposes of condiment or seasoning. Under the first division may be classed turnips, carrots, parsnips, Jerusalem artichokes, radishes, etc.; many of which, it will be seen, are seldom used solely for aliment, but are rather brought to our tables to qualify our animal food. Under the second division may be arranged onions, garlic, horse-radish, etc. It will be necessary to offer a few observations upon the qualities of these several roots.