Useful Knowledge: Volume 2. Vegetables / Or, a familiar account of the various productions of nature

CLASS VI. HEXANDRIA. MONOGYNIA.

98. The PINE (Bromelia ananas) is a rich and highly fragrant fruit, of large size, and yellow colour, with protuberances on its surface; and crowned by a tuft of strong and pointed leaves, edged with sharp spines.

This, the best and finest flavoured of all known fruits, was originally imported into England from South America, about the year 1690. In that country and the West Indies it has long been cultivated in the open ground; and, from free access to a congenial atmosphere, it attains there a much finer flavour than is possible in a forced state, in the hot-houses of Great Britain.

Pines are planted in earth; and the pots which contain them are immersed in beds of bark, after it has been used by the tanners. About the month of April the young fruit begins to advance, but the usual season for ripening does not commence till July, and the fruit is in greatest perfection from the middle of August to the end of September. The ripening of pines is discoverable by the fragrant odour which they emit, and by their protuberances yielding to pressure with the hand; and their flavour speedily dissipates if left uncut longer than three or four days after they are fully ripe. When brought to table, their leafy crowns should be reserved for planting. These, if placed in pots, and plunged in the bark-bed, or in a hot-bed, and covered, for some time, with glass, will in two years bear fruit.

There are several varieties of pine, of which the following are among the principal.

(a) White Pine.—This has a whitish and fibrous flesh, and the rind as yellow as that of an orange. Its smell is highly fragrant, and it excels most other kinds in size and beauty, although its flavour is inferior to that of many. Its juice edges the teeth, and sometimes makes the lips smart.

(b) The yellow pine edges the teeth less; but both this and the preceding variety are exceeded by

(c) The sugar-loaf pine; which is distinguished by the purple stripes on the outside of the leaves, and by its straw-coloured fruit.

(d) The Montserrat pine is now rare in Europe, though in America it is esteemed in preference to most others. It is principally known by the protuberances of the fruit being longer and flatter than those of the common sort.

In the West Indies an excellent liquid sweetmeat or confection is made from pines. This fruit also is sometimes preserved whole, and, when taken out of the syrup, is iced over with sugar. Sweetmeats of this kind were formerly sent into Europe, in great quantity, from the Antilles. Wine made from pines is almost equal to Malmsey: at the end of about three weeks it becomes somewhat acid, but it recovers by longer keeping. Pines, in the West Indies, are frequently put into rum to communicate to that liquor their peculiar aromatic flavour.

99. GARLIC (Allium sativum) is a plant with bulbous root, of irregular form, composed of many smaller bulbs, called cloves, which are all included within a white skin.

The stem leaves are flat and narrow; the upper part of the stem bears small bulbs, and the stamens are three pointed.

In warm climates, where garlic is produced having considerably less acrimony than in this country, it is much used, both as a seasoning and as food. The lower classes of French, Spaniards, and Portuguese, consume great quantities of it. The Jews also eat of it to excess. With us it is in considerable estimation for culinary and other domestic purposes. It has an acrid taste, and an highly offensive smell; and it differs from the onion only by being more powerful in its effects. When bruised and applied to the skin, it causes inflammation, and raises blisters.

The medical properties of garlic are various. In dropsical complaints, asthmas, and agues, it is said to have been successfully used. Some instances have occurred, in deafness, of the beneficial effects of wrapping a clove of garlic in muslin and putting it into the ear. As a medicine internally taken, garlic is administered as a bolus, or made into pills. Its smell is considered an infallible remedy against vapours, and to be useful in nearly all the nervous disorders to which females are subject. An oil is sometimes prepared from garlic, which is so heavy as to sink in water. But the virtues of this pungent vegetable are more perfectly and more readily extracted by spirit of wine than in any other way. A syrup is also made from it.

The juice of garlic is said to be the best and strongest cement that can be adopted for broken glass and china, leaving little or no mark, if used with care. Snails, worms, and the grubs, or larvÆ of insects, as well as moles, and other vermin, may all be driven away by placing preparations of garlic in or near their haunts.

This plant grows wild in the island of Sicily.

100. LEEKS (Allium porrum) belong to the onion or garlic tribe, and are known by their leaves growing out on each side, somewhat in the shape of a fan.

In some countries leeks are much esteemed for culinary uses, in soups, broth, and for boiling as greens with meat.

They are considered the badge of the Welsh nation, and representations of them are frequently worn by persons of that country on the day of their patron saint, St. David. The origin of this custom was an occurrence, during the Welsh wars, in which a party of Welshmen, wanting a mark of distinction, and shortly afterwards passing through a field or garden of leeks, seized and stuck the plants in their caps, and under this signal were victorious.

Leeks are natives of Switzerland.

101. SHALOT (Allium ascalonicum) is a kind of garlic, the bulbs or roots of which are oblong, irregular, and seldom of large size.

The stem is naked and round; the leaves are somewhat awl-shaped; the head of flowers is globular; and the stamens are three-pointed.

The uses of shalot, or echalotte, as it is denominated by the French, are almost wholly confined to cookery. It has a strong, but rather pleasant smell, on which account it is generally preferred to onions. It is employed for the seasoning of soups, gravy, hashes, pickles, and for numerous other purposes.

This plant grows wild in several parts of the Continent.

102. The CANADIAN or TREE ONION (Allium Canadense) is remarkable for producing a bulb or onion at the top of the stalk.

The stem is naked and round; and the leaves are flat and narrow.

These onions are well deserving of attention both as objects of curiosity, from producing their bulb at the upper extremity of the stalk, and also for their use. When pickled, they are generally thought superior in flavour to the common onion.

They were originally imported from Canada; are perennial, and are propagated by planting the bulbs in the spring or autumn. Either the bulbs of the root or those on the stalk will grow.

103. CHIVES (Allium schoenoprasum) are the smallest of the garlic tribe, seldom rising more than a few inches above the ground, and the bulbs not being larger than peas.

The stem is naked, as long as the leaves; and the leaves are round and somewhat awl-shaped.

Chives are natives of Italy, Switzerland, and several other parts of Europe; and are so hardy, and at the same time so useful, that they merit a place in every garden: yet, in the northern counties of England and in Scotland, they are very rarely to be seen. The leaves, which are small and are the principal parts that are used, appear early in the spring. They are employed in salads, and for numerous culinary purposes; and often at a season when other plants of the same tribe cannot be procured.

104. The COMMON ONION (Allium cepa) is known by its round and hollow leaves, and its swelling pipy stalk, which is considerably thicker in the middle than either at the top or bottom.

The name of onion is derived from the Latin word unio, which, properly, signifies a bulb that does not throw out offsets. Onions are propagated by seed which are sown in spring; and the bulbs or roots arrive at perfection in the autumn. The whole plant, when young, is eaten as salad. Onions generally cease to grow towards the middle of August, the stalks and leaves at that time shrinking and turning brown. Shortly after this they must be drawn out of the earth; the tops and blades must be cut off; and the roots dried, either in a warm place, or by exposure to the sun.

Spanish onions are of large size, and flattened shape; and Portugal onions are large, handsome bulbs, of roundish form.

By the common people onions are frequently eaten raw with their food. This has particularly been the case, and from time immemorial, with the inhabitants of Egypt. By stimulating the stomach, they are supposed to favour digestion. Some persons have imagined that they possess a large portion of alimentary matter; but others say that they afford little or no nourishment, and that, when eaten freely, they produce flatulencies, occasion thirst, head-achs, and turbulent dreams. Onions have so much acrimony as generally to affect the breath for many hours: but when boiled or roasted, this is, in a great measure, dissipated, and they then exhibit some sweetness, with a considerable portion of mucilaginous matter. Onions are of great use in several culinary preparations, but particularly in soup and pickles. They are employed in medicine chiefly as poultices for swellings; and have been recommended by some persons, to be rubbed on bald parts of the head, to promote the growth of the hair.

105. ASPARAGUS (Asparagus officinalis), is a well known plant, the young shoots of which are a favourite culinary vegetable.

Few circumstances in the phenomena of vegetation are more remarkable than the gradual enlargement of size, and improvement of quality, which have taken place in the cultivation of asparagus. It grows wild on the pebbly beach near Weymouth, and in the island of Anglesea: but its stem, in these situations, is not usually thicker than a goose's quill, and its whole height does not exceed a few inches; whereas in gardens its stem is sometimes near three quarters of an inch thick, and its height, when at maturity, is four or five feet.

Asparagus is one of the greatest delicacies which our kitchen gardens afford, and it is particularly estimable from the early season at which it is produced. Even in the open ground, it is in perfection for the table about the end of April; and when forced, by being planted in hot-beds under glass, it may be cut much earlier. Asparagus continues in season till about the end of June.

It is usually raised from seed, in beds formed for the purpose: and the plants should remain three years in the ground before they are cut: after which, for several years, they will continue to afford a regular annual supply. During the winter, they are secured from the effects of frost by the beds being covered some inches thick with straw or litter.

In the cutting of asparagus, the knife is passed three or four inches beneath the ground. The plants are cut by sloping the blade upward; and the white part that we see, is that which had not previously been exposed to the air. The smallest plants are suffered to grow for the purpose of producing berries to re-stock the beds, and keep them continually in a state of supply.

106. ALOES are an extensive tribe of plants, some of which are not more than a few inches, whilst others are thirty feet and upwards, in height. All the leaves are fleshy, thick, and more or less spinous at the edges or extremity.

These plants, which are chiefly inhabitants of hot climates, have flowers of a single petal, the mouth expanded, the base nectariferous, and the filaments of the stamens inserted into the receptacle.

Some of the larger kinds of aloes are of great importance to the inhabitants of countries in which they grow. Beset as the leaves are with strong spines, they form an impenetrable fence. The negroes of the western coast of Africa make ropes and weave nets of the fibrous part of these leaves. The Hottentots hollow out the stems of one of the kinds into quivers for their arrows. In Jamaica, there is a species of aloe which supplies the inhabitants with bow-strings, fishing lines, and materials from which they are able to weave stockings and hammocks. An aloe which grows in the kingdom of Mexico is applied by the inhabitants to almost every purpose of life. It serves as hedges for enclosures: its trunk supplies the place of timber for the roofs of houses, and its leaves the place of tiles. From this plant the Mexicans make thread, needles, and various articles of clothing and cordage: whilst from its juices they manufacture wine, sugar, and vinegar. Some parts of it they eat, and others they apply in medicine.

The juice of aloes was formerly used in Eastern countries in embalming, to preserve dead bodies from putrefaction; and, as the resinous part of this juice is not soluble in water, it is sometimes adopted in hot climates as a preservative to ships' bottoms against the attack of marine worms. One ounce of it mixed with turpentine, tallow, and white lead, is considered to be sufficient for covering about two superficial feet of plank; and about twelve pounds are sufficient for a vessel of fifty tons' burthen. In proof of the efficacy of this method, two planks of equal thickness, and cut from the same tree, were placed under water, one of them in its natural state, and the other smeared with the composition above described. They were suffered to continue in the water eight months, and when, at the end of that time, they were taken out, the former was perforated in every part, and in a state of absolute decay; whilst the latter was as perfect as at first. In the East Indies, the juice of these plants is used as a varnish, to preserve wood from the attacks of destructive insects: and skins, and even living animals, are sometimes smeared with it for the same purpose.

There is a tract of mountains, about fifty miles north of the Cape of Good Hope, which is wholly covered with aloes. Among the Mahometans, and particularly in Egypt, the aloe is a kind of symbolic plant: it is dedicated to the offices of religion; and pilgrims, on their return from Mecca, suspend it over their doors, as a declaration that they have performed that holy journey.

107. SOCOTRINE ALOES are the dried juice of a large species of aloe (Aloe perfoliata, Fig. 38) which grows in great abundance in the island of Socotra, near the mouth of the Red Sea.

The leaves are sword-shaped, fleshy, smooth, full of juice, of bluish-green colour; and beset at the edges with strong spines. The flower-stems rise to the height of three or four feet, are smooth, erect, and have at the top a spike of flowers of purple or reddish colour, the stamens of which have oblong orange-coloured anthers.

The true Socotrine aloes are imported into this country wrapped in skins; and when pure have a bright surface, and are in some degree pellucid. In the lump they have a yellowish red colour, with a purplish cast; and, when reduced to powder, are of a golden yellow. Their taste is bitter and disagreeable, but somewhat aromatic; and their smell is not unpleasant.

Barbadoes aloes, common aloes, or hepatic aloes, are the dried juice of a variety of the Socotrine aloes, which is cultivated in Barbadoes and Jamaica. Of this we import three kinds: one in gourd shells; an inferior kind, in pots; and another, still worse, in casks.

In the cultivation of aloes it is requisite that the plants should grow for two or three years before the juice is procured from them. The operation of collecting the juice is performed in different ways. Dr. Browne tells us that labourers go into the field with knives and tubs; and that cutting off the largest and most succulent leaves close to the stalk, they immediately put them into the tubs in an upright position, that the liquor may drain from the wounds. When this is nearly all discharged, they take the leaves out singly, and clear them of any juice that may adhere to them; and the liquor is then put into shallow flat-bottomed vessels, and dried gradually in the sun, until it acquires a proper thickness to be poured out or ladled into the gourd shells which are to contain it. What is thus obtained is called Socotrine aloes, and is the clearest and most valuable of any. An additional quantity of juice is obtained by pressing the leaves.

In some places the plants are pulled up by the roots, and, after having been carefully cleansed from earth or other impurities, they are sliced and cut in pieces, into small hand-baskets or nets. In these the pieces are boiled, for a little while, in water, by which the juice is extracted; and successive basketfuls are boiled in the same liquor, until it becomes thick and of dark colour. The fluid part is subsequently evaporated, and what remains is put into gourd shells for sale.

Other methods of inspissating or drying the juice are to pour it into bladders left open at the top, and suspended in the sun; or to place it in broad shallow trays of wood, pewter or tin, exposed to the sun every dry day, until the fluid parts are exhaled, and a perfect resin is formed, which is then packed up for sale.

There is a kind called Caballine or horse aloes, which has a rank and unpleasant smell, but in taste is not much more disagreeable than either of the others. In its properties it agrees nearly with hepatic aloes, but it is chiefly employed by farriers in horse medicines.

The medical properties of aloes have long been known and established: and their extensive application in medicine is, perhaps, the best proof that can be adduced of their utility. In the arts aloes are, in several respects, useful. But, particularly, the leaves of the Socotrine aloes afford a beautiful violet colour which does not require the aid of any mordant to fix it; the same also is capable of being formed into a fine transparent colour for painting in miniature.

108. The GREAT, or AMERICAN ALOE (Agave Americana), is a large plant, the leaves of which are thick, fleshy, and spinous at the edge, and the stem branched and of great height.

The flowers of this plant are distinguished by having the tube of the corolla narrowed in the middle, the stamens longer than the corolla, and the style longer than the stamens.

This magnificent native of North America is by no means an uncommon plant in our gardens, but, with us, it is seldom seen in flower. There is indeed a notion, but it is an erroneous one, that the American aloe does not bloom until it is a hundred years old. The fact is, that the flowering depends almost wholly on its growth. In hot countries it will flower in a few years; but in colder climates, the growth being slower, it is necessarily longer in arriving at maturity. The stem which bears the blossoms rises from the centre of the leaves, and, when the plant is in a vigorous state, it frequently exceeds the height of twenty feet. An American aloe in the garden of the king of Prussia was forty feet high. Branches issue from every side, and in such manner as to form a kind of pyramid, composed of greenish yellow flowers, which stand erect, and are seen in thick clusters at every joint. When in full flower, the appearance of this aloe is extremely splendid; and if the season be favourable, and the plant be sheltered from the cold in autumn, a succession of blossoms will sometimes be produced for near three months.

In the warmer parts of Europe, American aloes are cultivated as objects of considerable utility. They are frequently grown in rows, as fences, for enclosures, particularly in Spain, Portugal, and Italy. In Algarvia the leaves are employed for scouring pewter and other kitchen utensils, and floors; and, cut into slices, are used for the feeding of cattle.

By a certain preparation, the juice of the leaves is made into cakes, which are employed for washing, and which will lather with salt water as well as with fresh. The fibres of the leaves, when properly prepared, may be separated into threads that are useful in various ways. This separation is sometimes effected by bruising and steeping them in water, and afterwards beating them. The process, in some parts of Portugal, is, after plucking the largest and best leaves, to place them on a square board, which a person presses obliquely between his breast and the ground, and then scrapes with a square iron bar held in both hands. By this operation all the juices are pressed out, and only the fibres and some of the membranous parts of the leaves remain, which are then easily detached. The fibres are employed for all the purposes to which thread can be applied, but they are neither strong nor durable; and if exposed to moisture, they soon decay.

109. The FAN PALM is a very remarkable tree (Corypha umbraculifera) that grows in the East Indies, but particularly in Malabar, and the island of Ceylon; its leaves, eight or ten in number, rise out of the summit of the trunk, are winged and somewhat fan-shaped, and have their segments connected by a thread or fibre.

The stem of the fan palm is straight, cylindrical, smooth, and as tall as a ship's mast. Its leaves are upwards of six yards in length, and four yards wide; and form altogether a head of twelve or thirteen yards in diameter. These leaves, which, when dry, fold up somewhat like a fan, are used for the covering of huts and cottages; and not unfrequently by soldiers, instead of canvas, for the construction of tents. One of them is sufficiently large to shelter twenty persons from the rays of the sun. They are also a kind of natural paper on which the inhabitants write, by means of a sharp-pointed iron instrument, which leaves indelible marks upon them. Many of the books which are shown in Europe for those of Egyptian papyrus (26) are said to be formed of parts of these leaves.—The pith of the trunk, beaten into a kind of paste and mixed with water, is formed into cakes, and constitutes a species of bread, very serviceable to the inhabitants in times of scarcity. The juice of some parts of the tree is used as an emetic.

The fan palms are said not to bear fruit until they are near forty years old; but after this period, when in perfection, they produce annually more than twenty thousand berries each. These are each about 1½ inch diameter, of globular shape, smooth, green, and fleshy; but are not known to be of any use.

110. The ROTANG or DRAGON'S BLOOD TREE, is a species of cane (Calamus rotang) which grows to the length of more than a hundred feet, is about as thick as a man's arm, and is closely beset with erect prickles.

This cane has at the top a tuft of leaves which are several feet in length, and alternately winged, and of which the leaflets are sword-shaped, and armed with sharp spines.

In consequence of its great length and slender form, the rotang tree (which is usually found in woods near rivers, and in morassy places) does not grow entirely upright; but, after having attained the height of five or six yards, it depends, for support, upon other trees, which it sometimes overruns, in nearly an horizontal direction to the extent of sixty or eighty feet. The flowers are produced in upright spikes that separate into long spreading branches, and are succeeded by a red and somewhat egg-shaped fruit, which to the taste is pleasantly acid.

The drug called Dragon's Blood^[4] is obtained from this fruit, in Japan, and several other countries of the East. The Japanese expose the fruit of the Rotang tree to the steam of boiling water, by which the external shell is softened, and a resinous fluid is forced out, that is afterwards enclosed in leaves and suspended in the air to dry. In Sumatra the external surface of the fruit is observed to be covered with the resin: this is rubbed off, melted in the sun, and formed into grains or globules, which are folded in leaves, and are considered the purest kind of dragon's blood. In some countries the fruit is boiled in water, and the resin, which floats upon the surface, is skimmed off and subsequently purified, and formed into the requisite shape for sale. An inferior kind of dragon's blood is made up into large masses, which contain the membranous parts of the fruit and other impurities. When this substance is tolerably pure, it breaks smooth, and appears internally of a dark red colour; melts readily, and easily catches fire. Its principal use is in medicine.

The stem of the rotang furnishes the inhabitants of the countries where it grows with shafts for pikes or spears; and the inner part of the young shoots is boiled or roasted for food.

111. The COMMON WALKING CANES (Calamus scipionum) have a smooth and glossy stem, usually marked with dark spots: and the knots or joints are sometimes three or four feet asunder.

These canes grow, very abundantly, in Sumatra and other Eastern islands, as well as on the continent of India, whence they appear to have been originally exported to Europe by the Dutch. There is a considerable trade in them to China. The long spaces between the knots, their shining surface, and lightness, have rendered them preferable to most other articles for walking canes.

112. The RATTAN or TRUE CANE (Calamus verus), is remarkable for growing to the great length of a hundred feet, and upwards, and, at the same time, not being thicker than a man's finger.

A trade in rattans to considerable extent is carried on from several of the islands of the east to China, which is the principal market for them. These canes are extremely tough and flexible, of yellowish brown colour, and, when cut into thongs, are sometimes used to make cables and other ropes. Our cane-bottomed chairs are made of split rattans, the outer or smooth surface of which is always kept uppermost. For this work the canes are chosen by their great length, pale yellow colour, and bright gloss. They are purchased in bundles, each of which contains a hundred canes, neatly tied in the middle, and the ends bent together. When perfectly dry, they are so hard as to yield sparks of fire when struck against each other. The word rattan, in the Malay language, signifies a staff or walking stick.

113. The BAMBOO CANE (Bambusa arundinacea) has a hollow, round, straight, and shining stem; and sometimes grows to the length of forty feet and upwards: it has knots at the distance of ten or twelve inches from each other, with thick, rough, and hairy sheaths, alternate branches, and small, entire, and spear-shaped leaves.

There is scarcely any plant so common in hot climates as this, and few are more extensively useful. It occurs within the tropical regions both of the eastern and western hemispheres, throughout the East Indies and the greater part of China, in the West Indies, and America. In England, it can only be cultivated in a hot-house; and its growth is so rapid, even there, that a strong shoot has been known to spring from the ground and attain the height of twenty feet in six weeks.

The inhabitants of many parts of India build their houses almost wholly of bamboo; and make nearly every description of furniture with it, in a very ingenious manner. They likewise form with it several kinds of utensils, for their kitchens and tables; and, from two pieces of bamboo rubbed hard together, they produce fire. The masts of boats, boxes, baskets, and innumerable other articles, are made of bamboo. After having been bruised, steeped in water, and formed into a pulp, the sheaths and leaves may be manufactured into paper. The stems are frequently bored, and used as pipes for conveying water; and the strongest stems serve to make the poles with which the slaves or servants carry those kind of litters so common in the East, called palanquins. The stems of the bamboo serve also as the usual fence for gardens and other enclosures: and the leaves are generally put round the tea which is sent in chests from China to Europe. The Chinese make, of the external bark of the bamboo, a kind of cordage, which has the advantage of united lightness and durability. For this purpose the bark is cleft in strips several feet in length; and these are twisted together according to the thickness that is required. For the tow lines of their vessels, eight or nine bands or strips are sufficient; but, for cables, a much greater number is requisite. Some of the Malays preserve the small and tender shoots of bamboo in vinegar and pepper to be eaten with their food. Many of the walking canes which we see in Europe are formed of the young shoots of this plant.

The Chinese make a kind of frame-work of bamboo, by which they are enabled to float in water; and the Chinese merchants, when going on a voyage, always provide themselves with this simple apparatus to save their lives in case of shipwreck. It is formed by placing four bamboos horizontally across each other, so as to leave, in the middle, a square place for the body; and, when used, this frame is slipped over the head, and secured by being tied to the waist.

114. The COMMON RUSH (Juncus effusus) is known by its green, smooth, stiff, upright, leafless and pointed stem; having a loose bunch of small flowers at the side, and the seed-vessels blunt at the extremity.

Although the rush is generally considered by farmers a noxious weed in wet meadows and pastures, it is applicable to a variety of useful purposes; but particularly for making the wicks of rushlights. For this purpose it is usually cut a little after Midsummer; and is immediately afterwards thrown into water, and kept there, that it may not become dry, and that it may be the more easily peeled.

At first a person would find it no easy matter to divest a rush of its rind, so as to leave on each side, from top to bottom, one regular, narrow, and even rib, that may support the pith. But this, by practice, soon becomes familiar even to children.

When rushes are thus far prepared, they are spread on the grass to be bleached; and, afterwards, they are dried in the sun for use.

If only one rib of peel be left, instead of two, rushes will supply the place of cotton wicks for candles. In some parts of Hampshire the labouring people form wicks of this description; they dip them into scalding fat or grease, and use them in place of candles.

Rushes are sometimes manufactured into a slight kind of baskets. In the vicinity of Farnham, in Surrey, they are cut about Midsummer, and dried in the same manner as hay. After this they are formed into a kind of rick, and sheltered till the succeeding spring. They are then usefully employed, for bands or ties, in fastening hop-binds to the poles. In a fresh state they are sometimes made into brooms or besoms for blacksmiths, and other artisans working in metals.

115. BARBERRIES are a beautiful red and oblong-shaped fruit, produced, in small bunches, by a shrub (Berberris vulgaris) which grows wild in many parts of England. This shrub has somewhat oval, serrated, and pointed leaves; thorns growing three together upon the branches; and pendent clusters of yellow flowers.

So great is the acidity of this beautiful fruit that even birds refuse to eat it. In this respect it nearly approaches the tamarind. When boiled with sugar, however, it makes an agreeable preserve, rob, or jelly, according to the different modes of preparing it. Barberries are also used as a dry sweetmeat, and in sugarplums or comfits; are pickled with vinegar, and are used for the garnishing of dishes. They are likewise well calculated to allay heat and thirst in persons afflicted with fevers. The bark of this barberry shrub is said to have been administered with effect in cases of jaundice, and in some other complaints; and the inner bark, with the assistance of alum, dyes linen a fine yellow colour. The roots, but particularly their bark, are employed, in Poland, in the dyeing of leather.

A very singular circumstance has been stated respecting the barberry shrub; that corn, sown near it, proves abortive, the ears being in general destitute of grain; and that this influence is sometimes extended to a distance of three or four hundred yards across a field. A similar opinion, on this subject, prevails in France, as well as in England, but there is reason to suppose it is without foundation.

DIGYNIA.

116. RICE (Oryza sativa, Fig. 39) is a well-known kind of grain, which is much cultivated in the East Indies, America, and some parts of Spain; and which, previously to its being sold for use, is freed from a brownish husk that covers it.

The rice plant has an erect, simple, round, and jointed stem. Its leaves are narrow and pointed; and its flowers appear in a kind of bunch, at the extremity, somewhat resembling, but more compact than, an ear of oats.

We are, at present, chiefly supplied with rice from America; and it is said that the Americans were indebted for this grain to a small bag of it which was formerly given as a present from a Mr. Dubois, treasurer of the East India Company, to a Carolina merchant.

A wet and morassy soil, appears in general necessary to the cultivation of rice. The parts of the farms or plantations in which it is grown are usually so situated as to admit of being flooded; and, in many places, reservoirs of water are formed for this purpose. These reservoirs have sluices, by which the rice fields may be inundated at pleasure. In reaping the crop, the labourers generally work knee deep in water and mud. As the rice is cut, the sheaves are put on drays, and carried out to be spread on dry ground. The rice thus produced has the name of marsh rice, and is that which is chiefly imported into Europe.

In some of the mountainous parts of the East Indies rice is cultivated on the sides of hills, where it can only be watered by rain. It is sown, however, at the beginning of the rainy, and reaped in the beginning of the dry season; so that, in fact, it has nearly all the advantages of being watered, which the marsh rice possesses. The general appellation of rice, in the East Indies, is paddy; but the kind just mentioned is denominated paddy gunung, or mountain rice, and is little known in Europe, though of late years it has been cultivated with success in Tuscany. Its grains are whiter, finer, and more palatable than those of the marsh rice.

After the harvesting of rice, the next process is to free the grains from the husk in which they are enveloped. There are several ways of doing this. In some places they are pounded in large mortars, and afterwards winnowed. In others large cylindrical pestles are lifted by a wheel worked by oxen; and between these one person sits and pushes forward the rice to be beaten, whilst another carries it off to be winnowed, and supplies fresh parcels. The inhabitants of several parts of the East throw it into hot water, by which the grains are slightly swelled, and thus burst through the husk. In the island of Ceylon, and in some parts of America, a hollow place, about a foot in depth, and nine or ten yards in diameter, is dug in the ground. This is filled with corn, which is trodden by oxen driven round it until the grain is cleared. The Sacred and other writings inform us that this was the mode which the ancients adopted with other species of grain.

In Spain, when the rice is ripe, it is gathered into sheaves, and put into a mill, where the lower grinding stone is covered with cork; and, by this means, the grain is separated from the husk, without being bruised.

Rice is said to have been lately cultivated, with success, in some parts of Scotland; and it is not improbable, that, by degrees, this species of grain may be naturalized to our climate.

No kind of grain is so generally adopted for food in hot climates as this. The inhabitants of many parts of the East subsist almost wholly upon it; and large quantities are annually imported into Europe, where it is highly esteemed for puddings and numerous culinary preparations. It is considered very nutritive, but it should not be eaten in too large quantities by languid or debilitated persons. In a scarcity of other grain, rice may be used with considerable advantage as an ingredient in bread. Indeed, on account of its excellence and its cheapness, it claims attention as a general article of sustenance for the poorer classes of society; as it is well known that a quarter of a pound of rice, slowly boiled, will yield more than a pound of solid and nutritive food. For the fattening of poultry, boiled rice has been adopted with success, and it would be more generally adopted than it is, were it not for an unfounded and very extraordinary notion that it tends to make them blind.

The inhabitants of the East obtain from rice a vinous liquor, which is more intoxicating than the strongest wine; and an ardent spirit, called arrack, is also partly made from it. The latter is chiefly manufactured at Batavia, and at Goa on the coast of Malabar; and is said to be distilled from a mixture of the wort or infusion of rice, and of toddy, or the juice of the cocoa-nut tree (233), to which other ingredients, and particularly spices, are added.

There is only one species of rice; but the varieties of it, according to the soil, climate, and culture, are very numerous.

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