  280. FERN, or BRAKE (Pteris aquilina), is a well-known cryptogamous plant, which grows wild on heaths, in woods, and in barren places. Though this plant is an extremely troublesome weed to the farmer, from the roots penetrating deep into the ground, it is applied to various uses in rural oeconomy. When cut and properly dried, it serves as litter for horses and cattle; and it supplies the place of thatch for covering the roofs of cottages and stacks. Where coal is scarce, it is used for the heating of ovens and burning of lime-stone. The ashes of fern, from their yielding a tolerably pure alkali, are frequently used by manufacturers of glass, particularly in France. And, in some parts of our own country, the poor people mix these ashes with water, and form them into round masses which they call fern balls. These are afterwards heated in a fire, and then, with water, are made into a ley for the scouring of linen. They thus furnish a cheap substitute for soap. Swine are fond of the roots of fern, and will feed It is deserving of remark that, when the root of the fern is cut obliquely across, it presents a kind of figure of the Imperial or Russian eagle; from which circumstance LinnÆus was induced to name it Pteris aquilina, or "Eagle brake." 281. The LICHENS constitute a very numerous family of plants, which grow on the bark of trees, on rocks, stones, and other substances; and have an indistinct fructification, in scattered wart-like tubercles, or excrescences, and smooth saucers or shields, in which the seeds are imbedded. Some of them have a powdery appearance, and others are crustaceous, leaf-like, shrub-like, herbaceous, or gelatinous. 282. The CALCAREOUS LICHEN (Lichen calcareus) consists of a white crust with black tubercles. This plant, which is found on lime-stone rocks in Wales, and the north of England, is used in dyeing woollen and other cloths a scarlet colour. 283. CRAB'S-EYE LICHEN (Lichen parellus) is a crustaceous, whitish, and granulated vegetable substance, with cups of the same colour, which have a thick and blunt border. From this lichen, which is found on rocks and stones in mountainous countries, and sometimes on stones near the sea-shore, is prepared the bluish pigment called litmus. It is chiefly collected from rocks in the north of England, packed in casks, and sent to London for sale. 284. TARTAREOUS LICHEN (Lichen tartareus) is a whitish, crustaceous, vegetable production, with yellow cups or shields, which have a whitish border. The inhabitants of the Highlands of Scotland gather this species of lichen from the rocks, and, after cleaning, and some further preparation, which is kept a secret by the manufacturers, they form it into cakes. These, 285. ARCHELL, or PURPLE ROCK LICHEN (Lichen omphalodes), is a vegetable production, of somewhat crustaceous consistence, and leaf-like form; the segments with many lobes, and of dark purplish brown colour, with dull purple saucers. This kind of lichen grows upon rocks on the high stony moors of several parts of England, Wales, and Scotland. When properly prepared, it imparts to woollen cloth a reddish brown colour, or a dull but durable crimson. If wool that has been dyed with it be dipped into a blue vat, it will acquire a beautiful purple tinge. It is sometimes used as a styptic; and was formerly applied as a remedy in inflammatory fevers and other complaints; but, in the latter respect, it is now entirely neglected. 286. ORCHALL, or DYER'S LICHEN (Lichen rocella), is a somewhat crustaceous and shrub-like vegetable production, of nearly cylindrical form, solid, without leaves, but little branched, and with blackish brown alternate tubercles. In the Canary and Cape de Verd Islands, as well as in the Grecian Archipelago, orchall is found in great abundance. It likewise grows in Guernsey and in some parts of England, and is employed by dyers chiefly for giving a bloom to other colours. This is effected by passing the dyed cloth or silk through hot water slightly impregnated with it; but the bloom thus communicated soon decays after it has been exposed to the air. When prepared in a peculiar manner, orchall yields a rich purple tincture, fugitive indeed, but very beautiful. Mixed with a solution of tin it is said to dye a permanent scarlet. Orchall is the 287. ICELAND LICHEN (Lichen islandicus) is a leafy, membranous, vegetable production, of brownish green colour, jagged at the edges, and fringed, having large and purplish brown saucers or shields. The name of this lichen is derived from that of the island in which it chiefly grows. It is, however, also found in the Highlands of Scotland, and in some of the northern parts both of England and Wales. It abounds with nutritious mucilage; and, after having been steeped in water to extract its bitter and laxative qualities, it is sometimes used as medicine in coughs and consumptions. One ounce of Iceland lichen, boiled in a pint of water, yields about seven ounces of mucilage. The inhabitants of Iceland prepare from it a kind of gruel, which they mix with milk. They also boil it in several waters, and then dry and make it into bread. In Germany a durable brown dye is made by means of it; and, under another mode of preparation, it imparts an excellent black tinge to white woollen yarn. 288. BLADDER FUCUS (Fucus vesiculosus) is a species of sea-weed, of flat shape, with a middle rib, the edges entire, forked, and sometimes tumid at the ends, and furnished with several air bladders imbedded in the substance of the plant. By far the most important application of this, one of the commonest of all our marine plants, is for the making of kelp, which, in Scotland, affords employment to many industrious families. So lucrative and so highly esteemed is the bladder fucus, and some other plants nearly allied to it, that the natives of several parts of the Western Islands have rolled large masses For the preparation of kelp these plants are dried, by exposure for some time to the sun and air. They are then burnt by degrees in a kelp furnace, which is generally a round hole dug in the earth. When the furnace is nearly filled with the remains of the burnt sea-weeds, the whole is briskly agitated with a rake or hook, till it is compacted, or becomes of a shining glutinous consistence, in appearance not unlike melted iron. It is then allowed to cool, and is afterwards placed in storehouses for exportation. In this state it is an impure kind of carbonat of soda. In the Orkney Islands every consideration is sacrificed to the making of kelp, nearly 3,000 tons of which are annually sent to market and sold at Leith, Newcastle, and other places, at the rate of from seven to ten pounds per ton of twenty-one hundred weight. The inhabitants of Gothland boil this plant with coarse meal, as food for swine; and the poorer classes of Scania thatch their cottages with it, and also employ it as fuel. In the Hebrides it is customary to dry cheese, without using any salt, by covering it with the ashes of the bladder fucus, which abound in saline particles. This and other sea-weeds serve as a winter food for cattle, which regularly frequent the shores for them at the ebb of the tide: they are also used as manure for land. A soapy liquor which is found in the bladders of this plant is sometimes externally applied as a medicine for dispersing scrofulous and scorbutic swellings, by simply bruising them in the hand and rubbing them on the parts affected. When this plant is calcined or burnt in the open air, a black and saline powder is produced, which, under the name of vegetable Æthiops, has been recommended as a dentrifice, and for other uses. 289. EATABLE WINGED FUCUS, or BLADDERLOCKS (Fucus esculentus), is a simple, undivided, and This plant, which is very common on some of the shores of Scotland, and also on those of Cornwall, and several parts of North Wales, is a grateful food to cattle; and its stalk, when boiled, constitutes a very favourite dish in Scotland. The proper season for gathering it is the month of September, when it is in higher perfection than at any other time of the year. 290. SWEET FUCUS (Fucus saccharinus) is a simple, undivided, and sword-shaped sea-weed, without any rib, of leathery consistence, and tawny green colour; and frequently five or six feet in length. Its stalk is round and hard. This plant abounds on all our sea-shores: and, if slightly washed from the sea-water, and dried in the air, it becomes covered with a sweet powdery efflorescence. It is edible either in a raw state, or boiled as a pot-herb. Sometimes it is hung up to serve the purpose of an hygrometer, which it does in some degree by becoming flaccid during a moist state of the atmosphere, and hard in dry weather. 291. DULSE, or RED PALMATE FUCUS (Fucus palmatus), is a flat, membranous, and hand-shaped, sea-weed, of brownish crimson colour, smooth on both sides, and without any mid-rib. In the markets of Edinburgh, and other parts of Scotland, this plant, which is common on most of the British shores, is exposed for sale as an article of food. After having been washed in fresh water, it is eaten raw, by itself, in salad, or by poor people with other provisions. Sometimes it is boiled and used as a pot-herb. If gradually dried, it gives out a whitish powdery substance, which covers the whole plant, and has a sweet and agreeable taste, somewhat resembling that of violets. In this state it is frequently packed in casks for exportation. Some persons chew it as 292. GREEN or EDIBLE LAVER (Ulva lactuca) is a thin, membranous, pellucid, and green vegetable substance, which is found on rocks, stones, and shells, in the sea and salt-water ditches in nearly all parts of Great Britain. Of late years this plant, stewed with lemon juice, has been introduced to the tables of the luxurious, as a sauce to be eaten with roast meat. Though in a recent state it has a salt and bitterish flavour, and even when thus prepared is not always relished at first, yet by habit most persons become partial to it. The laver which is consumed in London is chiefly prepared in the west of England, and packed in pots in a state ready for the table. Some persons use laver medicinally, and it is esteemed wholesome for scrofulous habits; but it can scarcely be taken in sufficient quantity to do much good, without having too strong an effect on the bowels. 293. The MORELL (Phallus esculentus, Fig. 84) is a kind of fungus with a naked and wrinkled stem, and an egg-shaped head, full of cells on its external surface. As an ingredient for thickening and heightening the flavour of sauces and soups, morells, which are chiefly found in woods and hedges in a loamy soil, are in great esteem. For this purpose, after they are gathered, they are strung upon pack-thread to be dried; and, when dry, they may be kept without injury for many months. In Germany, the persons employed in gathering morells found that they always grew most abundantly in woods that had been burnt: and, with a view of promoting their increase, they were accustomed to set fire to the woods, until this practice was prohibited by the Government. Useful and palatable as these plants are, it has been ascertained that, if gathered after having 294. The TRUFFLE (Tuber cibarium) is a globular, solid, and warty fungus, without root, which grows at the depth of four or five inches beneath the surface of the earth, and is from the size of a pea to that of a potatoe. This, one of the best of the edible funguses, is chiefly found in hilly woods and pastures, which have a sandy or clayey bottom; and occurs on the downs of Wiltshire, Hampshire, and Kent. Truffles are generally discovered by means of dogs, which are taught to hunt for them by scent; and wherever they smell one of them, they bark, and scratch it up. In Italy they are hunted, in somewhat similar manner, by pigs. Truffles are either served at table roasted in a fresh state like potatoes, or they are cut into slices and dried, as an ingredient for sauces and soups. Those that are most delicious are internally of white colour, and have somewhat the odour of garlic. In England truffles seldom exceed the weight of four or five ounces; whilst on the Continent they are known to weigh as much as fifteen or sixteen ounces each. 295. The PUFF-BALL (Lycoperdon bovista) is a round kind of fungus, which is filled with a soft whitish flesh when young, and a fine brown powder when ripe. The powder of the puff-ball is sometimes used as a styptic, to prevent the bleeding of recent wounds. This powder is extremely subtile, and is very injurious to the eyes. Instances have occurred of persons who, having had it blown into their face, have thereby been deprived of their sight for a considerable time; and have also been affected with violent pain and inflammation. There is a curious experiment of taking a shilling from the bottom of a vessel of water, without wetting the hand. This is said to be effected by strewing a small quantity of the dust of the puff-ball on the The fumes of the puff-ball, when burnt, have a powerfully narcotic quality; and, on this account, they are sometimes used to take the combs from hives without destroying the bees. 296. The COMMON MUSHROOM (Agaricus campestris) is a fungus consisting of a white cylindrical stalk and a convex cover of white or brownish colour, which has beneath an irregular arrangement of gills, pinky when young, but afterwards of dark liver colour. When it first appears above ground the mushroom is smooth and nearly globular, and in this state it is called a button. In England mushrooms are in great demand for the table. They are found wild in parks, and other pastures where the turf has not been ploughed for many years; and the best time for gathering them is in the months of August and September. They are eaten fresh, either stewed or broiled; and are preserved for use either by drying, by being pickled, or in powder. They are also employed in making the well-known sauce called mushroom ketchup. As an article of food, however, mushrooms are by no means wholesome, being so tough, and having so great a resemblance to soft leather, as to be almost indigestible. This is particularly the case when they are of large size. Mushrooms may be raised artificially on beds constructed for the purpose, even in cellars; for if they have only warmth and moisture, the plants will vegetate without light; but the most proper situations for them are under sheds in the open air. The plants thus grown, however, have more toughness than such as grow wild in the fields; and, in other respects, are much inferior to them. 297. There is a kind of mushroom (Agaricus georgii) which is yellowish, with yellowish white gills, and when 298. In Covent Garden market a tall and spongy kind of mushroom (Agaricus procerus), with white gills, and a large horizontal ring round the stem, is frequently exposed for sale about the month of September. 299. On hedge-banks, in pastures, and in what are called fairy-rings, there is a species of mushroom (Agaricus orcades), with brownish or watery white gills, two or four in a set, a pale brown, convex, and irregular cover, and a whitish stem. These are considered by many persons to be the champignons of the French cooks. They have a much higher flavour than the common mushroom: but from their leathery nature are indigestible, except in the form of powder, with sauces, or in ketchup, in all of which they are very admirable. With respect to the plants of the mushroom tribe, it ought to be observed that, though several of them are edible, many are extremely poisonous. Instances of the fatal effects arising from an indiscriminate adoption of them are innumerable. Great caution, therefore, is requisite that such only shall be used as are ascertained to be wholesome, particularly as, in many instances, the poisonous species can scarcely be distinguished by the eye from such as are innoxious. In cases of injury arising from poisonous funguses, the best remedy that can be administered is an emetic. 300. SPUNK, or TOUCHWOOD (Boletus igniarius), is a fungus somewhat shaped like a horse's hoof, with pores on the under side, and the upper part very hard and smooth, but marked with circular bands or ridges of different colours. It grows horizontally on the trunks and large branches of several kinds of trees, when old and decayed. In Germany, and in some parts of England, this fungus is used as tinder, for which, on account of its readily catching fire, it is well adapted. It is prepared by being boiled in a strong ley, dried, and again boiled in a solution of salt-petre. In Franconia pieces of the inner substance of the spunk are beaten so as to resemble leather, and are sewed together for making garments. The inhabitants of Lapland frequently burn it about their cottages, to keep off a species of gad-fly which is peculiarly injurious to the young rein-deer. This fungus is often employed as a styptic for the stopping of blood. When intended for this use, the exterior hard substance is pared off, and the coat underneath is separated from the porous part, and well beaten with a hammer, until it becomes pliable. Thus prepared it is kept dry, in slices of convenient size, for use; and, although it is not so much esteemed in this country as it was some years ago, many of the continental surgeons have a very high opinion of its efficacy. INDEX TO THE SECOND VOLUME. Abele. See Poplar, great white. Acacia, 262 Acorns, uses of, 223 Alder, wood, bark, branches, and leaves, uses of, 211 Alkanet, description, properties, and uses of, 42 Alligator pear, description and uses of, 120 All-spice. See Pimento. Almond, common or sweet, description of, 140 ——, whence obtained, how imported, and uses of, 140 ——, oil and milk of, how prepared, 141 ——, bitter, description and uses of, 141 Aloe, American, description, culture, and uses of, 96, 97 Aloes, description of several kinds, 93, 94 ——, leaves, stems, and juice, uses of, 93, 94 ——, Socotrine, description, culture, preparation, and uses of, 94 ——, Barbadoes, common, or hepatic, 95 ——, Caballine, or horse, 96 Anise-seeds, description and uses of, 81 Apple, fruit and wood, uses of, 147, 148 Apricot, fruit, kernels, gum, and wood, uses of, 143 Archell, description and use of, 270 Areca, description and uses of, 231, 232 Arnatto, or annotta, description of, how prepared, and uses of, 157 Arrack, from what prepared, 106, 218 Arrow-root, what it is, how prepared, and uses of, 9, 10 ——, how adulterated, 10 Artichoke, flowers, leaves, and stalks, uses of, 197 ——, Jerusalem, description, culture, and uses of, 201 Arum, common, description and uses of, 218, 219 Asafoetida, description and uses of, 77 ——, how obtained and exported, 77, 78 Ash-tree, wood, leaves, and bark, uses of, 264 Asparagus, description, cultivation, and uses of, 92, 93 Aspen. See Poplar, trembling. B. Balsam, Friar's, or Turlington's, from what made, 130 Bamboo canes, description and uses of, 100, 101 Banana, description and uses of, 269 Barberry, fruit, bark, and roots, uses of, 100 Barilla, description of, and how prepared for use, 73 Barley, cultivation and uses of, 27 ——, pearl, how made, and uses of, 28 ——, sugar, how made, 22 Bay, common sweet, description and uses of, 119, 120 Bay plum. See Guava. Beans, culture and uses of, 184 Beech-tree, wood, fruit, and leaves, uses of, 220 Beet, description and uses of, 71, 72 Benjamin, gum. See Benzoin. Bent-grass, 32 Benzoin, description of, how prepared, and uses of, 129, 131 Bergamot, how prepared, 195 Betel, what it is, and use of, 15 Betel-nut. See Areca. Bilberries, uses of, 113 Birch-tree, wood, bark, twigs, leaves, and sap, uses of, 210 Bird-lime, how made, uses and properties of, 41 Blackberries, uses of, 152 Bleaberries. See Bilberries. Blend-corn, 28 Boabab. See Sour gourd. Bore cole, 176 Bottle gourd, description and uses of, 209 Box-tree, value and uses of, 215 Brake, description and uses of, 268 Bran, uses of, 26 Brandy, whence obtained, and how made, 69 ——, distilled from potatoes and carrots, 55, 75 Brank. See Buck wheat. Bread, prepared from turnips, arum roots, acorns, cassava, and sago, 175, 219, 224, 239, 256 Bread-fruit, description and uses of, 203, 204 ——, tree, bark, juice, and flowers, uses of, 204, 205 Brocoli, 176 Broom, common, twigs, seeds, bark, &c., uses of, 181 ——, Spanish, description and uses of, 181 Buck-bean, or bog-bean, description and uses of, 43 Buck-thorn, syrup, and bark, uses of, 56 Buck-wheat, description, cultivation, and uses of, 114 Bullace plums, description and uses of, 144 —— cheese, from what prepared, 144 Bull-rush, uses of, 31 Burgundy wine, 64 Burgundy pitch, of what made, and uses of, 236 C. Cabbage, common, culture and uses of, 176 —— tree, description and uses of, 230 Cacao. See Chocolate. ——, butter of, 192 Cajeput oil, what it is, and uses of, 195, 196 Calabash tree, description and uses of, 170 ——, African. See Sour gourd. Calyx, or flower-cup, 1 Camomile, description and uses of, 199, 200 Camphor, description, how obtained, and uses of, 117-119 Canary wine, 68 —— grass, 33 Canes, walking, description of, and whence obtained, 100 ——, rattan, description and uses, 100 ——, bamboo, description and uses, 100-102 Caoutchouc. See Indian rubber. Cape madeira wine, 68 Capers, description of, how prepared, and uses of, 153 Capsicum, different kinds and uses of, 56 Carraway, how cultivated, and uses of, 81 Cardamoms, description, culture, and uses of, 8, 9 Cardoon, description and uses of, 198 Carriage grease, of what made, 235 Carrot, cultivation and uses of, 74, 75 Cashew-nut-tree and fruit, description and uses of, 121-123 Cassava, or cassada, description and uses of, 238 Cassia, and cassia buds, description and uses of, 117 ——, officinal, description and uses of, 126, 127 Castor-oil, how prepared, and uses of, 242 Catechu. See Areca. Cauliflower, 176 Cayenne pepper, how made, and uses of, 56, 57 Cedar, red or common, description and uses of, 257 Celery, uses of, 82 Champaigne wine, 66 Champignons, description and use of, 277 Charcoal, durability and uses of, 224 ——, vapour of, in what respect pernicious, 225 Cherry-tree, fruit, wood, and gum, uses of, 142 —— brandy, how made, 142 Chesnut, horse, fruit, husks, wood, and bark, uses of, 106 ——, sweet, wood and fruit, properties and uses of, 220 China, broken, how to cement, 89 Chives, description and uses of, 91 Chocolate, description, cultivation, preparation, and use of, 190, 191 Cider, and cider wine, how made, 148 Cinnamon, description, preparation, and uses of, 115, 117 ——, oil of, 116 ——, wild. See Cassia. Citron, description and uses of, 192 Claret, 66 Clover, cultivation and use of, 187 Cloves, description, culture, preparation, and uses of, 164 ——, oil of, 165 Cocoa-nut-tree and fruit, kernels, milk, husks, shells, &c, uses of, 216 Coffee-tree, description of, and how cultivated, 47 ——, history of the use of, 48, 49 ——, Mocha, West India, and Java, 49 ——, how roasted, and use of, 49 Cole-seed. See Rape-seed. Colewort, 176 Constantia wine, 68 Copal, description, preparation, and use of, 83 ——, varnish, how made, 83 Coriander, cultivation and uses of, 79 Corinths. See Currants. Cork, how collected and prepared for use, and uses of, 225 Cork cutting, how performed, 226 Corolla or blossom, 2 CÔte rotie wine, 66 Cotton, description, culture, and preparation of, 179 ——, uses of, and trade in, 180 Court plaster, how made, 130 Cowage, or cow-itch, description and uses of, 182, 183 Cowslip, use of, flowers, roots, and leaves, 43 Crab-tree fruit, uses of, 147 Cracow groats, 26 Cranberries, description and uses of, 112 Cuckoo fruit. See Arum. Cucumber, common, culture and uses of, 207 Currants, dried, what they are, and whence obtained, 70 ——, how cultivated and prepared for use, 71 ——, red, juice, and inner bark, uses of, 60, 61 Currants, black, leaves and berries, uses of, 61 Curry powder, of what made, 9 Cypress powder, of what made, 219 Cypress-tree, description and uses of, 237 D. Date-tree, description, cultivation, and management of, 246, 247 ——, fruit, wood, pith, and leaves, uses of, 247, 248 Deals, yellow and red, 233 Dragon's-blood-tree, description and uses of, 98, 99 Dulse, description, preparation, and use of, 273 Dutch pink, from what prepared, 136 E. Ebony, description and uses of, 265 Eschalote. See Shallot. Elder, common, wood, bark, leaves, flowers, berries, &c. uses of, 83 Elm-trees, timber, bark, and leaves, uses of, 73 Endive, culture and uses of, 199 F. Fan-palm, description and uses of, 98 Fennel leaves, stalks, seeds, and roots, uses of, 80 Fern, description and uses of, 268 Ferula, stalks of, how anciently used, 78 Fig-trees and figs, description, cultivation, and uses of, 267 Filbert, 228 Fir, Scots, description of, timber and bark, uses of, 232, 233 ——, turpentine, resin, tar and pitch, how obtained from, 232, 233 ——, spruce, description and uses of, 235 Flax, description of, cultivation, preparation, and uses of, 85 ——, Oil made from the seeds of, 86 Flummery, what it is, and how made, 23 Fox-glove, description and uses of, 169 Frontignac wine, 66 Fructification of vegetables, 1 Fucus, bladder, description and use of, 271 ——, eatable, winged, 272 ——, sweet, and red palmate, 273 Furze, uses of, 182 G. Galls, use of, 223 Gamboge, description of, how obtained, and uses of, 135 Garlic, description and uses of, 89 Gentian, description and uses of, 74, 75 Gerkins, 207 Gilead, balm or balsam of, how obtained, and uses of, 108 Gin, with what flavoured, 257 Ginger, description, cultivation, preparation, and uses of, 7 Glass, broken, how to cement, 89 Gooseberries, uses of, 61 Gorze, uses of, 182 Grafting of fruit-trees, how performed, and use of, 147 Grass, sweet-scented vernal, uses of, 30 ——, cotton, meadow, fox-tail, and Timothy or meadow cat's tail, 31 ——, Fiorin or Orcheston long, 32 ——, meadow soft, or Yorkshire white canary, purple melic, and reed meadow, 33 ——, smooth-stalked meadow, and annual meadow, 34 ——, crested dog's tail, sheep's fescue, hard fescue, and flote fescue, 35 ——, rye or ray, 37 ——, couch or squitch, 38 Grits or groats, what they are, 23 Guava, description and uses of, 137 Guiacum, gum, how obtained, and uses of, 127 Gum arabic, how and whence obtained, and uses of, 261 ——, Senegal, 262 ——, Sandarach, 257 H. Hazel nut tree and fruit, uses of, 228 Heath, common, stalks, tops, flowers, leaves, and seeds, uses of, 113 Hemp, description of, how cultivated and prepared for use, 249 ——, fimble, karle, or seed, 249 ——, seed and stalks, uses of, 249 Heps, conserve of, 151 Hermitage wine, 66 Hickory nut, 227 Hock wine, 68 Holly-tree, wood, leaves, berries, and bark, uses of, 14 Hops, description and mode of culture of, 250, 251 ——, how picked, dried, and prepared for use, and uses of, 251 ——, substitutes for, in brewing, 43, 135 Hornbeam, description and uses of, 229 Horse-radish, description and uses of, 172 I. J. Iceland lichen, description, preparation, and use of, 271 Indian corn. See Maize. Indian rubber-tree, description of, 240 ——, how obtained and prepared for use, and uses of, 241 Indigo, description, cultivation, preparation, and uses of, 188, 189 Ipecacuanha, description, history, and use of, 62, 63 Iris, common, description and uses of, 18 Jack-fruit, description and uses of, 205, 206 Jalap, description of, whence obtained, and uses of, 43 Jasmine, oil of, how prepared, 12 Jesuit's bark. See Peruvian bark. Jesuit's drops, from what made, 130 Juniper, berries, wood, bark, and gum, uses of, 256 K. Kale, Dorsetshire, 176 ——, Sea, description, cultivation, and uses of, 171 Kelp, preparation, value, and uses of, 271 L. Lachryma Christi wine, 67 Ladanum, or Labdanum, how collected, and uses of, 166 Lamp black, how made, and uses of, 235 Larch, wood, bark, and sap, uses of, 236 Laudanum, how prepared, and uses of, 156 Lavender, description and culture of, 167 ——, flowers, oil, and spirit of, 168 ——, water, how prepared, 168 Laver, green or edible, description, preparation, and use of, 274 Leeks, description and uses of, 89 Lemon, description and uses of, 192 ——, essential salt of, from what prepared, 193 Lettuce, culture and uses of, 198 Lichen, calcareous, description and uses of, 269 ——, crab's eye, and tartareous, 269 ——, purple rock, and dyer's, 270 ——, Iceland, 271 Lignum vitÆ, wood, resin, bark, and flowers, use& of, 127 Lime, a species of lemon, description and uses of, 194 Lime, or Linden-tree, flowers, wood, juice, leaves, and seed, uses of, 158 Line-seeds, what they are, and uses of, 86 Linseed oil, how prepared, and use of, 86 Ling. See Heath. Liquorice, description, cultivation, and uses of, 186, 187 ——, Spanish, how made, and uses of, 187 Lisbon wine, 65 Logwood, description of, how obtained, and uses of, 131, 132 Lords and Ladies. See Arum. Lucern, description, cultivation, and uses of, 188 M. Macaroni, of what made, and uses of, 26 Mace, what it is, how prepared for use, and uses of, 246 Madder, description, preparation, property, and uses of, 39 Madeira wine, 68 Mahogany, description of, and how obtained, 132 ——, Honduras and Jamaica, 133 ——, when first introduced, and uses of, 134 Maize, description and culture of, 206 ——, seed, husks, stalks, &c. uses of, 206, 207 Malaga wine, 66 Malmsey Madeira, 66 Malt, how made, and used, 27 Mangel wurzel, description and uses of, 72 Mangoes, description and use of, 59 Manna, description of, how obtained, and uses of, 263 ——, seeds, what they are, and uses of, 36 Maple, common, description and uses of, 110 ——, sugar, description of, 110 —— ——, juice and wood, uses of, 111 Maslin, what it is, 28 Mastic, description of, mode of obtaining, and uses of, 248 ——, wood and varnish, 249 Matweed, sea, uses of, 37 Medlar, description and uses of, 146 Melon, common or musk, description, culture, and uses of, 207 ——, water, description and uses of, 209 Millet, description and use of, 260 Mint, common or spear, description and uses of, 168 ——, pepper, description and uses of, 169 Molasses, how made, 21 Morell, description and use of, 274 Moselle wine, 67 Mulberry-tree, fruit, juice, leaves, and bark, uses of, 214 ——, cider, how made, 214 ——, white, 215 Muscadel wine, 66 Mushroom, common, description of, how grown, and use of, 276 ——, description and uses of various kinds, 276, 277 Mustard, description and uses of, and how adulterated, 172 Myrrh, what it is, whence obtained, and uses of, 262 Myrtle common, description and use of, 137 N. Nankeen dye (Scot's), of what made, 157 Nectarine, 140 Nettle, common, leaves, tops, stalks, roots, flowers, and seed, uses of, 213, 214 Nettle stings, description of, 214 Nightshade, deadly, description, injurious effects, and uses of, 53, 54 Nutmeg tree, description of, 244 Nutmegs, how gathered and prepared for use, and uses of, 245 Nut-oil, from what prepared, 228 Nux vomica, description and uses of, 58 O. Oak tree, wood, bark, saw-dust, and acorns, uses of, 222-225 Oatmeal, uses of, 24 Oats, mode of cultivation and uses of, 24 Oil-cake, of what made, and uses of, 87, 174 Olive tree, description and uses of, 11, 12 —— oil, how prepared and uses of, 11 Olives, how prepared for use, and uses of, 11 Onion, Canadian or tree, description and uses of, 90 ——, common, description and uses of, 91 ——, Portugal and Spanish, 91 Opium, how obtained, properties and uses of, 154, 155 ——, how cultivated in England, 155 ——, how adulterated, 154 Orange, flowers, juice and peel, uses of, 194, 195 ——, Seville or bitter, 195 Orchall, description, preparation, and use of, 270 Orders of plants, 4 Orenberg gum, of what made, 237 Orris root, description and uses of, 17 Osier, wood and bark, uses of, 243 Ottar of roses, from what made and how adulterated, 150 Owler. See Alder. P. Paddy. See Rice. Paper made from vegetable productions of different kinds, 18, 28, 101, 185, 215, 243 Papyrus, description, preparation, and uses of, 18, 19 Parsley, leaves, roots, and seed, uses of, 82 Parsnips, how cultivated, and uses of, 79 Pawpaw, description and uses of, fruit, bark, leaves, and stem, 266 Peach, fruit, kernels, flowers, and leaves, uses of, 139 Pear, fruit, wood, and leaves, uses of, 146 Pearl barley, how made, and uses of, 28 Peas, cultivation and uses of, 185, 186 ——, everlasting, use of, 186 Pepper, black, how cultivated and prepared for use, 13 ——, white, what it is, and how prepared, 13 ——, uses of, and how adulterated, 14 ——, long, description and uses of, 14, 15 ——, Guinea, description and uses of, 57 Perry, of what made, 147 Peruvian bark, whence obtained, how prepared for, use, and uses of, 45 Petals, 2 Pimento, description and cultivation of, 138, 139 ——, how collected and prepared for use, and uses of, 138 Pine, Weymouth, description and uses of, 235 Pines, fruit, description, history, cultivation, and uses of, 87 Pistil, 2 Pitch, how prepared, and uses of, 234, 235 Plane tree, description and uses of, 230 Plantain tree, description and uses of, 259 Plum, common, description and uses of, 143 ——, French, 44 ——, bullace, fruit, flowers, and wood, uses of, 144 Pomegranate, description and uses of, 141, 142 Pontac wine, 66 Pontefract cakes, how made, and uses of, 187 Poplar, great white, description and uses of, 253, 254 ——, trembling, 254 ——, black, 254 ——, Lombardy or Italian, 255 Poppy, white, description, cultivation, and uses of, 154, 155 Port-wine, 65 Potatoe, roots, stalks, and apples, uses of, 54-56 Pounce, from what prepared, 257 Prunes, 144 Puff-ball, description and use of, 275 Pumpkin or pompion, description and uses of, 208 Q. Quassia, description, history, and uses of, 134, 135 Quince, description and uses of, 149, 150 Quincy berries. See Currants, black. R. Rack or arrack, from what prepared, 218 Raisins, how prepared, and uses of, 70 Rape, culture and uses of, 70 Raspberry, uses of, 152 ——, brandy, how made, 152 Rattan, description and uses of, 100 Receptacle, 3 Reed, common, uses of, 36 Resin, common and yellow, how prepared, and uses of, 233 Rhenish wine, 67 Rhubarb, officinal or Turkey, how obtained, and uses of, 123 ——, how cultivated in England, 124 Rhubarb, common, description and uses of, 125 Rice, description, culture, and preparation of, 104-106 ——, uses of, 105 Rush, common, description, preparation, and uses of, 102 Root of Scarcity. See Mangel Wurzel. Rose, common garden, uses of, 150 ——, hep or wild briar, flowers, fruit, and leaves, 151 ——, red officinal, uses of, 152 Roses, ottar or oil of, how made, 150 ——, conserve and syrup of, 150 ——, honey of, 152 Rose wood, description and uses of, 110 Rosin. See Resin. Rotang. See Dragon's Blood-tree. Rota wine, 66 Rum, how prepared, 23 Rye, uses of, 28 S. Saffron, description, culture, preparation, and uses of, 16, 17 Sago, description, preparation, and uses of, 255 Saint-foin, description, cultivation, and uses of, 187 Salad oil. See Olive oil. Salep, what it is, how prepared, and uses of, 202 Sallow, common, 244 Saloop, what it is, 121 Samphire, rock, how obtained and uses of, 76 ——, marsh, 76 Sandal wood, description and use of, 40 Sap-green, of what made, 57 Sassafras, description and uses of, 121 Saunders, yellow, description and use of, 40 Saxon, blue and green, what made from, 189 Scammony, what, how obtained, and uses of, 44 Sea Kale, description, mode of culture, and uses of, 171 Seed vessel, 2 Semolina, of what made, and use of, 26 Senna, description and uses of, 125 Shaddock, description and uses of, 195 Shalot, description and uses of, 90 Sherry wine, 66 Shoe-maker's wax, of what made, 235 Sloe, fruit, flowers, bark, leaves, and wood, uses of, 145 Smouch, what it is, 164 Snuff, how made, 52 Soda. See Barilla. Sour-crout, of what made, 176 Sour-gourd, description and uses of, 178 Sowins, 24 Soy, description, preparation, and use of, 133 Spanish black, of what made, 226 Spart. See Broom. Spruce, essence of, from what prepared, and uses of, 236 Spunk or Touchwood, description and use of, 277 Squinancy berries. See Currants, black. Stamens, 2 Starch, prepared from different vegetable productions, 25, 55, 107, 219, 221 Stone blue, what made from, 189 Storax, description, mode of obtaining, and use of, 131 Stramonium, description, properties, and uses of, 50 Strawberries, uses of, 153 Sugar, how manufactured, 19, 20 ——, muscovado or raw, and clayed, 21 ——, how refined, 21 ——, loaf or lump, 22 ——, candy, how made, 22 ——, uses of, 22 ——, cane, description and cultivation of, 19 ——, mode of obtaining sugar from, 20 Sunflowers, description and uses of, 201 Sycamore tree, description and uses of, 111, 112 T. Tallow tree, description and uses of, 240 Tamarinds, description, preparation, and use of, 177 Tapioca, description, preparation, and use of, 239 Tar, how prepared, and uses of, 234 ——, water, 234 Tarragon, description and use of, 200 ——, vinegar, how prepared, 200 Tea, tree, description and culture of, 159, 160 ——, how collected, dried, and packed, 159 ——, how used by the Chinese and Japanese, 160 ——, difference between black and green, 160 ——, green, how prepared, 162 ——, bohea, why so called, and how prepared, 160 ——, congo, souchong, and Pekoe, 161, 162 ——, Singlo, hyson, and gunpowder, 162, 163 ——, history of the use of in Europe, 163 ——, trade and uses of, 163 ——, how adulterated, 164 Teak tree, description and uses of, 59 Teasel, description and uses of, 38 Teneriffe wine, 68 Tent wine, 67 Tobacco, description, culture, preparation, and uses of, 50 Toddy, from what prepared, 218 Tokay wine, how made, 67 Tolu, balsam, how obtained, and uses of, 128 Touchwood, description and use of, 277 Treacle, how made, 21 Truffles, description of, how procured, and use of, 275 Tulip tree, description and uses of, 167 Turmeric, description and use of, 9 Turnips, cultivation and uses of, 174, 175 Turpentine, common, how obtained, and uses of, 233 ——, oil of, 233 ——, Venice, of what prepared, and use of, 237 V. Varnish, black, of China, what, 123 ——, copal, how prepared and use of, 83 Vegetables, 1 Verjuice, from what prepared, and uses, 69, 147 Vermicelli, how made, and use of, 27 Vermix, 256 Vetches, description, culture, and uses of, 185 Vin de Grave, 66 Vine, twigs, leaves, tendrils, and wood, uses of, 69 Vines and vineyards, account of, 63, 64 Vomic nut. See Nux vomica. W. Walnut-tree, wood and fruit, uses of, 227 Water-flag, yellow, description and uses of, 18 Weld, description and uses of, 136 Wheat, cultivation and uses of, 24 ——, starch and sugar prepared from, 25 ——, bran and straw, uses of, 26 ——, macaroni and semolina prepared from, 26 Willow. See Osier. Wine, how made, 64 ——, Portuguese, 65 ——, French and Spanish, 65 ——, Italian and German, 67 ——, Madeira and Teneriffe, 68 ——, Cape, 69 Withy. See Osier. Woad, description, culture, preparation, and use of, 171 Wortleberries, use of, 113 Y. Yams, description and uses of, 252 ——, cultivated in Scotland, 253 Yeast, how to preserve for use, 228 Yew tree, description, uses, and poisonous qualities of, 257 END OF VOL. II. C. Baldwin, Printer, New Bridge-street, London. Notes Ammomum cardamomum, Linn.—Eletteria cardamomum, Maton in Linn. Tran. x. p. 254. The grasses are so numerous, and the describing of them in such manner as to be understood by an inexperienced person would be attended with so much difficulty, that it has been considered more advantageous to the reader, to admit, in this place, only some of the most important kinds; and merely to speak of their uses, referring to the figures for their further illustration. This grass has only two stamens, and consequently belongs to the class Diandria, but it is placed here for the sake of general uniformity. Several other trees besides this produce the red kind of resin called Dragon's Blood. |
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