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The Natural History of Pliny, Volume 4 (of 6) cover

The Natural History of Pliny, Volume 4 (of 6)

Chapter 271: CHAP. 14. (6.)—HOW THE SEVERAL VARIETIES OF THE VIOLET ARE RESPECTIVELY PRODUCED, GROWN, AND CULTIVATED. THE THREE DIFFERENT COLOURS OF THE VIOLET. THE FIVE VARIETIES OF THE YELLOW VIOLET.
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The text compiles practical and encyclopedic guidance on crop cultivation and plant uses, beginning with cereals and farm management — types of grain, sowing and harvesting schedules, ploughing, seed selection, storage, and maladies — plus weather and stellar prognostics for agricultural timing. It proceeds to flax and garden plants, detailing varieties, planting and processing methods, garden layout, and pest and disease remedies. The final section assembles medicinal preparations and numerous remedies derived from vegetables and herbs, listing applications and recipes for treating ailments using garden-grown plants.

CHAP. 14. (6.)—HOW THE SEVERAL VARIETIES OF THE VIOLET ARE RESPECTIVELY PRODUCED, GROWN, AND CULTIVATED. THE THREE DIFFERENT COLOURS OF THE VIOLET. THE FIVE VARIETIES OF THE YELLOW VIOLET.

Next after the roses and the lilies, the violet is held in the highest esteem: of this there are several varieties, the purple,1934 the yellow, and the white, all of them reproduced from plants, like the cabbage. The purple violet, which springs up spontaneously in sunny spots, with a thin, meagre soil, has larger petals than the others, springing immediately from the root, which is of a fleshy substance. This violet has a name, too, distinct from the other wild kinds, being called “ion,”1935 and from it the ianthine1936 cloth takes its name.

Among the cultivated kinds, the yellow1937 violet is held in the greatest esteem. The Tusculan violet, and that known as the “marine”1938 violet, have petals somewhat broader than the others, but not so odoriferous; the Calatian1939 violet, too, which has a smaller leaf, is entirely destitute of smell. This last is a present to us from the autumn, the others from the spring.