Domestic Encyclopædia (1802)/Sow-bread

SOW-BREAD, or Cyclamen Europæum, L. an exotic plant, sometimes cultivated in the gardens of the curious. There are five species of this diminutive herb, each of which produces several varieties; all bearing beautiful fragrant white, reddish, purple, or flesh-coloured flowers.

All the species of the sow-bread may be propagated by their seeds; and the respective varieties, by dividing their roots: they require a light, dry soil; and to be planted in borders of walks: in case of severe frost, the plants should be sheltered by mats.

In a fresh state, the root of the sow-bread has an extremely acrid and burning taste; but, when dried, it is almost totally divested of such property. It is recommended as an errhine; or to be formed into cataplasms, for discussing scirrhous and scrophulous tumors. Internally taken, it operates slowly, though with great virulence, as a purgative; and is apt to inflame the fauces and intestines: but, when roasted in embers, it may be eaten with safety.—In Germany, an ointment is prepared from these roots, which serves the useful purpose of relieving costiveness, when rubbed on the abdomen.

If, however, the root of the sow-bread should have been inadvertently swallowed, or eaten among other vegetables, it will be advisable either to take an immediate emetic; or, if some time have elapsed, to drink large portions of oily and mucilaginous liquors, such as the solutions of mutton-suet in milk, of gum-arabic, salep-powder, and similar demulcents.