The ancients celebrated the wheat of AEolis, the dates of Babylon, the citrons of Media, the Persian peach, the grapes of Carmania, the Hyrcanian fig, the plum of Damascus, the cherries of Pontus, the mulberries of Egypt and of Cyprus, the silphium of Gyrene, the wine of Helbon, the wild-grape of Syria. It is not unlikely that to these might have been added as many other vegetable products of first-rate excellence, had the ancients possessed as good a knowledge of the countries included within the Empire as the moderns. At present, the mulberries of Khiva, the apricots of Bokhara, the roses of Mexar, the quinces and melons of Isfahan, the grapes of Kasvin and Shii-az, the pears of Natunz, the dates of Dalaki, have a wide-spread reputation, which appears in most cases to be well deserved. On the whole, it is certain that for variety and excellence the vegetable products of the Persian Empire will bear comparison with those of any other state or community that has as yet existed, either in the ancient or the modern world.
Two only of these products seem to deserve a longer description. The Cyrenaic silphium, of which we hear so much, as constituting the main wealth of that province, was valued chiefly for its medicinal qualities. A decoction from its leaves was used to hasten the worst kind of labors; its root and a juice which flowed from it were employed in a variety of maladies. The plant, which is elaborately described by Theophrastus, appears to have been successfully identified by modern travellers in the Cyrenaica, who see it in the drias or derias of the Arabs, an umbelliferous plant, which grows to a height of about three feet, has a deleterious effect on the camels that browse on it, and bears a striking resemblance to the representations of the ancient silphium upon coins and medals. This plant grows only in the tract between Merj and Derna--the very heart of the old silphium country, while that it has medicinal properties is certain from its effects upon animals; there can thus be little doubt that it is the silphium of the ancients, somewhat degenerated, owing to want of cultivation.
The Egyptian byblus or papyrus (_Cyperus papyrus_) was perhaps the most valuable of all the vegetables of the Empire. The plant was a tall smooth reed of a triangular shape. It grew to the height of ten or fifteen feet, and terminated in a tuft or plume of leaves and flowers. Though indigenous in the country, it was the subject of careful cultivation, and was grown in irrigated ground, or in such lands as were naturally marshy. The root of the plant was eaten, while from its stem was made the famous Egyptian paper. The manufacture of the papyrus was as follows; The outer rind having been removed, there was exposed a laminated interior, consisting of a number of successive layers of inner cuticle, generally about twenty. These were carefully separated from one another by the point of a needle, and thus were obtained a number of strips of the raw material, which were then arranged in rows, covered with a paste, and crossed at right angles by another set of strips placed over them, after which the whole was converted into paper by means of a strong pressure. A papyrus roll was made by uniting together a greater or less number of such sheets. The best paper was made from the inmost layers of cuticle. The outer rind of the papyrus was converted into ropes; and this fabric was found to be peculiarly adapted for immersion in water.