CLASS XVIII.—POLYADELPHIA.

204.LUCERN(Medicago sativa)is a perennial plant with small purple butterfly-shaped flowers, twisted pods, the stem erect and smooth, and the leaves in threes.

Although a wild plant in nearly every country of the temperate parts of Europe, this useful vegetable has only of late years been introduced into cultivation. It flourishes most luxuriantly in deep, rich, and friable loams, and cannot be too strongly recommended as food for cattle. The value of lucern may be considerably increased by sowing it with oats; and, though an expensive crop, it yields great profit.

205.INDIGO is a blue dye prepared from a plant(Indigofera tinctoria)with a shrubby stem, oblong, smooth, and winged leaves, bunches of flowers shorter than the leaves, and cylindrical pods slightly curved, which grows in America and the West Indies.

The culture of indigo is an object of considerable importance in the West Indian islands, and in some parts of America. The grounds appropriated to it are sown about the middle of March, in rows fifteen inches asunder. The plants come into flower about three months afterwards, and are in a state to be cut about the month of August. They are cut with a kind of reaping hook, a few inches above the root. The plants are then laid in strata, in a vat or cistern constructed of strong mason-work, and so much water is poured in as will cover them. In this state they are left to ferment, and the fluid or pulp, which is first green, afterwards becomes of deep blue colour. It is now drawn off into another vat, where it is strongly and incessantly beaten and agitated, until the colouring matter is united into a body. The water is then let off by cocks in the sides of the vat; and the indigo, after undergoing some further preparations, is cast, in boxes or moulds, into small pieces, each about an inch square, and packed up for sale. The vapour which issues from the fermented liquor is extremely injurious to the negroes who attend the process; and as peculiar attention is requisite both to this and the granulating of the pulp, many indigo-planters have failed in the manufacture of this article.

Indigo is employed by dyers, calico-printers, and paper-stainers, to an extent so great that nearly 500,000 pounds' weight of it are annually imported into this kingdom. Thestone-blueused by laundresses, and the colours calledSaxon-blue, andgreen, are made from indigo. Painters use it as a water-colour. This article is frequently adulterated with earth, ashes, and pounded slate. The genuine drug ought to be of rich, dark blue colour, approaching to black; and, when broken, should display the lustre of copper. It ought not to sink in water, nor to leave any sediment when dissolved.

206.CHOCOLATE is a kind of cake or hard paste, sometimes made of different ingredients, but the basis of which is the pulp of the cacao or chocolate nut, a produce of the West Indies and America.The chocolate tree(Theobroma cacao, Fig. 54,)both in size and shape, somewhat resembles a young cherry tree, but it separates near the ground into four or five stems. The leaves are each about four inches in length, smooth but not glossy, and of dull green colour. The flowers are saffron-coloured, and very beautiful.

206.CHOCOLATE is a kind of cake or hard paste, sometimes made of different ingredients, but the basis of which is the pulp of the cacao or chocolate nut, a produce of the West Indies and America.

The chocolate tree(Theobroma cacao, Fig. 54,)both in size and shape, somewhat resembles a young cherry tree, but it separates near the ground into four or five stems. The leaves are each about four inches in length, smooth but not glossy, and of dull green colour. The flowers are saffron-coloured, and very beautiful.

Thefruitof the chocolate-tree somewhat resembles a cucumber in shape, but is furrowed deeper on the sides. Its colour, while growing, is green; but, as it ripens, this changes to a fine bluish red, almost purple, with pink veins; or, in some of the varieties, to a delicate yellow or lemon colour. Each of the pods contains from twenty to thirty nuts or kernels, which in shape are not much unlike almonds. These are arranged in rows, surrounded by a sweet pulpy substance, and are calledcacaoorchocolate-nuts.

Plantations of chocolate trees are numerous on the banks of the river Magdelana, in South America, and in the Caraccas; but, at present, there are very few in our own colonies. They are usually formed in morassy situations; and are sheltered from the intense heat of the sun by larger trees which are planted among them. There are two principal crops of chocolate-nuts in the year; the first in June, and the second in December. As soon as the fruit is ripe, it is gathered, and cut into slices; and the nuts, which at this time are in a pulpy state, are taken out with the hand; for the thinness of their husk precludes the possibility of using a machine. They are then laid in skins, or on leaves, to be dried inthe sun. They have now a sweetish acid taste, and may be eaten like any other fruit. When perfectly dry they are put into bags, each containing about a hundred weight; and, thus packed, are exported to foreign countries.

Previously to the preparation of these nuts into the substance which we call chocolate, they are gently roasted, or parched over the fire, in an iron vessel, after which process their thin external covering is easily separated. The kernel is then pounded in a mortar, and subsequently ground on a smooth warm stone. Sometimes a little arnatto (173) is added; and, with the aid of water, the whole is formed into a paste. This, whilst hot, is put into tin moulds, where in a short time it congeals; and in this state it is the chocolate of the shops. In South America and Spain other modes are adopted; the chocolate is mixed with sugar, long pepper (21), vanilla, cinnamon, cloves, almonds, and other ingredients, according to the taste of the respective inhabitants. Mr. Edwards was of opinion, that the cakes of chocolate used in England were made of about one half genuine chocolate, and the remainder of flour, or Castile soap.

Chocolate was first introduced into Europe by the Spaniards, and that from the Caraccas is considered the best. It should be used whilst new, as neither the seeds nor the cakes will keep well more than two years. The chocolate used in this country must be manufactured in England, for, by an Act of the legislature, the importation of chocolate paste is prohibited, under heavy penalties. The mode in which this substance is immediately prepared for use is well known.

By the natives of South America chocolatenutsare used for food, and also as a circulating medium instead of coin: about 1200 of them being considered equal in value to a dollar.

A white oily matter, about the consistence of suet, is obtained by bruising these nuts, and boiling the pulp. The oil is by this means liquefied, and rises to the surface,where it is left to cool and congeal, that it may the more easily be separated. This, which is calledbutter of cacao, is without smell, and, when fresh, has a very mild taste. Its principal use is as an ingredient in pomatums. From the nuts, when slightly roasted, an oil is sometimes obtained by pressure, which is occasionally used in medicine.

207.The CITRON, LIME, and LEMON, are different varieties of the fruit of a small evergreen shrub, the original or parent stock of which(Citrus medica)was imported from Asia into the southern parts of Europe.Thecitronis oblong, with a very thick rind; thelemonis oblong with a small lump or protuberance at the end; and thelimehas no protuberance, has a very thin rind, and is about the size of a small egg. These are the principal marks of discrimination betwixt these fruits, but they are not quite constant.The lemon shrub(Fig. 56)has large and slightly indented shining leaves, of somewhat oval shape, but pointed; and on the footstalks of the leaves there is no remarkable appendage. The flowers are large and white, but purplish on the outside of the petals.

Thecitronis oblong, with a very thick rind; thelemonis oblong with a small lump or protuberance at the end; and thelimehas no protuberance, has a very thin rind, and is about the size of a small egg. These are the principal marks of discrimination betwixt these fruits, but they are not quite constant.

The lemon shrub(Fig. 56)has large and slightly indented shining leaves, of somewhat oval shape, but pointed; and on the footstalks of the leaves there is no remarkable appendage. The flowers are large and white, but purplish on the outside of the petals.

It is generally supposed that thecitron-treewas first introduced from Assyria and Media into Greece, and thence into the Southern parts of Europe, where it is now cultivated to considerable extent. It is also grown in the islands of the West Indies. The fruit, partaking of the same quality as the lemon, with the exception of being somewhat less acid, is seldom eaten raw; but, preserved in sugar as a sweetmeat, it is much used by confectioners and others. The principal consumption of citron is on the Continent, where it is also occasionally employed in medicine.

Thelemon-treeis a native of Upper Asia, whence, like the citron, it was brought into Greece, and afterwards transplanted into Italy. Thejuice, which is one of the sharpest and most agreeable of all acids, is used in cookery, confectionary, medicine, and in various other ways. By calico-printers it is very extensively employed, as a discharger of colour, to produce, withmore clearness and effect, the white figured parts of coloured patterns that are dyed with colours formed from iron. Its juice is procured by simply squeezing the fruit, and straining it through linen or any loose filter; and in Sicily, and other parts of the Mediterranean, it forms an important article of commerce. Being one of the most valuable remedies for the scurvy, with which we are acquainted, it generally constitutes part of the sea store of ships that are destined for long voyages.

Several modes have been recommended for preserving lemon juice. One of these is to put it into bottles, with a small quantity of oil, which, floating on the surface, prevents the immediate contact of the air, and retards the decomposition of the acid; though, in this case, the original fresh taste soon gives place to one which is less grateful. In the East Indies lemon juice is sometimes evaporated, by a gentle heat, to the consistence of a thick extract. Sometimes it is crystallized into a white and acid salt; but what is sold in the shops, under the name ofessential salt of lemons, for taking out ink-stains and iron-mould spots from linen, is only a preparation from the juice of sorrel.

The external part of therindhas a grateful aromatic and bitter taste, which renders it useful in cookery. When dried it is considered a good stomachic, promotes the appetite, and is otherwise serviceable as a medicine. It is often candied and made into a sweetmeat, under the name oflemon chips. When distilled it yields a light and almost colourless oil, which, in smell, is nearly as agreeable as the fresh peel, and is frequently employed as a perfume.

Lemons are sometimes preserved in syrup. Small ones with thick rinds are converted into a grateful pickle; and a marmalade and syrup are also made of them. For the purpose of keeping the fruit, it is recommended that a fine packthread about a quarter of a yard long, should be run through the protuberance at the end of the lemons: the ends of the string areto be tied together, and suspended on a hook in an airy situation, and in such manner that each lemon may hang perfectly free and detached.

The cultivation of thelimeis much attended to in several parts of North America and the West Indies. Its juice affords a more grateful acid than that of the lemon, which is there in little repute, and is, comparatively, but seldom seen. A plate of limes is said to be a constant dish at entertainments in the West Indies; and the juice is used for all the same purposes as that of lemons is with us.

208.ORANGE(Citrus aurantium, Fig. 55).The difference betwixt orange and lemon-trees is immediately known by the former having a kind of winged appendage on the leafstalks, of which the latter are destitute.

We are informed that the first orange-tree introduced into Europe was sent as a present, from some part of Asia, to the Conde Mellor, prime minister of the King of Portugal. It was the only one of a great number which were contained in the same chest that survived; and it became the parent stock of multitudes of subsequent trees.

The delightful perfume of an orange grove is such as to scent the air for miles, and theflowersappear in succession during the whole summer; and flowers and ripe fruit are found on the same tree. Orange flowers are valued as a perfume, and yield their flavour to rectified spirits; and, in distillation, both to spirits and water. In Portugal and Italy a fragrant red-coloured oil is obtained from them, which, by some persons, is considered of more delicate and agreeable perfume than even ottar of roses.

Thejuiceof the orange, when ripe and of good kind, is extremely sweet, grateful, and wholesome. In fevers, and other complaints, it is of considerable use for allaying heat and quenching thirst; and, in scurvy, it has been found a very valuable remedy. Therind, which yields a grateful aromatic bitter, is sometimesused in medicine, and, in particular, has obtained notice for the cure of intermittent fevers or agues. It is frequently preserved in syrup, and also in sugar, under the name of preservedorange-peel, andorange-chips; and is much esteemed in desserts.

In cookery and by confectioners, oranges are used in numerous ways; for marmalade, in biscuits, cheesecakes, jelly, puddings, and tarts; and an agreeable wine is prepared from oranges, with water, sugar, and some other ingredients.

Seville, orbitter orangesare a large, dark-coloured, and rough-skinned variety of the common species. These are much used in medicine and cookery.

Bergamotis a well-known perfume, obtained from the rind of a variety of orange much cultivated near the town of Bergamo in Italy, whence it has obtained its name. The rind is cut into small pieces, and the oil is pressed out into glass vessels. Sometimes a fragrant water is distilled from the peel.

209.The SHADDOCK(Citrus decumana)is a yellowish green fruit, of the orange kind, as large as the head of a child, with twelve or more cells, and contains a red or whitish pulp. It is very common in many parts both of the East and West Indies.

In hot climates the shaddock is much esteemed on account of its agreeable flavour, which is a pleasant mixture of sweet and acid. It is safely eaten, even in considerable quantities, and is esteemed very salubrious. The rind is thick, and has a disagreeable bitterish taste. This fruit is indebted, for its name, to a Captain Shaddock, who is said to have first brought it from China, or, as some say, from Guinea, and transplanted it into one of the West Indian islands.

210.CAJEPUT is a greenish coloured oil produced from the fruit of a tree(Melaleuca leucodendron)which grows in the East Indies.This tree has a long flexible trunk; with linear spear-shaped,alternate leaves, which are smooth, ash-coloured, and each with five nerves. The flowers are white, and in long, terminal spikes.

210.CAJEPUT is a greenish coloured oil produced from the fruit of a tree(Melaleuca leucodendron)which grows in the East Indies.

This tree has a long flexible trunk; with linear spear-shaped,alternate leaves, which are smooth, ash-coloured, and each with five nerves. The flowers are white, and in long, terminal spikes.

Theleavesof the cajeput tree have an aromatic odour, somewhat resembling that of cardamom seed (15); and they yield, by distillation, an essential oil, which manifests this aromatic principle still more strongly.

Among the Malays cajeput oil is a medicine in great repute; but its uses are so little known in this country that it is rarely kept even in the shops of the metropolis. In acute rheumatism and gout, however, it has been known to afford immediate relief by being rubbed on the part affected; but it ought not to be applied without great care, as it is very powerful in its effects. Cajeput oil is one of the most valuable remedies which have hitherto been discovered for the toothache. From whatever cause this affection of the face may proceed, whether from a carious or hollow tooth, rheumatic acrimony, or cold, this oil has generally been found efficacious in removing it. It is best applied by being dropped on lint, and placed in the cavity of the tooth, or round the gum. Hence it deserves a place in the medicine chest of every private family.

If taken internally, in a dose of five or six drops, it heats and stimulates the whole system; and it is said to have had a beneficial effect in dropsies and intermittent fevers. In India it is used, both internally and externally, in palsies, deafness, gout, rheumatism, and several other complaints.

Its odour is remarkably destructive to insects. A few drops of it, in a cabinet or drawer in which animal or vegetable specimens of natural history are kept, in a dried state, have, on this account, been found useful.

Cajeput oil is chiefly prepared in the island of Bouro, one of the Moluccas; and it is imported into Europe from the East Indies. But, from its high price, it is so frequently adulterated, that it is seldom to be had genuine in Europe.

211.The ARTICHOKE(Cynara scolymus)is a well-known plant which is grown chiefly for culinary purposes, and was originally imported into this country from the south of Europe.

This plant was cultivated with us as early as the year 1580. The parts that are eaten are the receptacle of the flower, which is called thebottom, and a fleshy substance on each of the scales of the calyx. Thechokeconsists of the unopened florets, and the bristles that separate them from each other: these stand upon the receptacle, and must be cleared away before the bottom can be eaten. Its name has doubtless been obtained from a notion that any one unlucky enough to get it into his throat must certainly be choked.

With us artichokes are generally plain boiled, and eaten with melted butter and pepper; and they are considered both wholesome and nutritious. The bottoms are sometimes stewed, boiled in milk, or added to ragouts, French pies, and other highly-seasoned dishes. For winter use they may be slowly dried in an oven, and kept in paper bags in a dry place. On the Continent artichokes are frequently eaten raw, with salt and pepper.

By the country people of France theflowersof the artichoke are sometimes used to coagulate milk, for the purpose of making cheese. Theleavesandstalkscontain a bitter juice, which, mixed with an equal portion of white wine, has been successfully employed in the cure of dropsy, when other remedies have failed. The juice, prepared with bismuth, imparts a permanent golden yellow colour to wool.

212.The CARDOON(Cynara cardunculus)is a species of artichoke which grows wild in the south of France, and has smaller flowers than the common artichoke, and the scales of the calyx terminated by long, sharp spines.The stems rise to the height of four or five feet, and are upright, thick, and cottony. The leaves are large and winged, and the flowers of blue colour.

The stems rise to the height of four or five feet, and are upright, thick, and cottony. The leaves are large and winged, and the flowers of blue colour.

The parts of the cardoon that are eaten are not those belonging immediately to the flower, as of the artichoke, but the roots, stalks, and middle ribs of the leaves; and chiefly the latter, which are thick and crisp. But, as all these are naturally very bitter, the plants, previously to being used, are blanched, by being tied up like lettuces, about the month of September, and having earth thrown upon their lower parts, to the depth of eighteen inches or two feet.

Cardoons come into season for the table about the end of November; and are either eaten alone, or as a sauce to animal food, particularly to roasted meat; or are introduced as a dish in the second course. They are, however, not so much used in England as on the Continent; and this in consequence chiefly of the trouble attending their cultivation, and their preparation for the table, so as to render them palatable.

213.LETTUCE(Lactuca sativa)is an esculent vegetable, that is cultivated in nearly every kitchen garden in the kingdom.

The different kinds or varieties of lettuce are extremely numerous: but those best known are thecos lettuce, andcabbage lettuce, the former having upright leaves, and the latter having its leaves folded over each other like those of a cabbage. Their culture is very simple. The seeds are sown at various seasons of the year, that the plants may be ready, in succession, for the table. After a while, they are planted out from the seed-bed into another part of the garden, at a certain distance from each other, to allow of room for their expansion and growth. When the coslettuces have attained a sufficient size, their leaves are tied together with strings of matting, to blanch them for use. From seeds that are sown towards the end of summer, lettuces may, with care, be obtained in perfection during the ensuing winter and spring.

Lettuces have an odour somewhat resembling that of opium; and they also possess somewhat similar narcotic properties, which reside in the milky juice. The properties of this vegetable as a salad, if eaten without oil, are considered to be emollient, cooling, and wholesome.

214.ENDIVE(Cichorium endivia)is a common vegetable in kitchen gardens, having curled or crisped leaves.

We are supposed to have been originally indebted to the East Indies for this useful winter salad. It is chiefly cultivated in the south of England; being sown generally about June or July, and afterwards planted out, like lettuce.

The chief excellence of endive consists in the whiteness of its inner leaves. It is, therefore, adviseable, either to cover the plants with flower-pots, or, when full grown, to tie them loosely together, for two or three weeks. By so doing, they will become perfectly blanched; and, in winter, they may be preserved, either by covering them with straw and mats, or by putting them in sand in a dry cellar.

The French consume a great quantity of endive at their tables. They either eat it raw in salads, boiled in ragouts, fried with roast meat, or as a pickle. It is a wholesome vegetable which seldom disagrees with the stomach.

215.CAMOMILE(Anthemis nobilis)is a well-known plant, the dried daisy-like flowers of which are frequently used in medicine.

The principal use to which camomileflowersare applied is to excite vomiting, and promote theoperation of emetics. They have likewise occasionally been substituted for Peruvian bark, in the case of intermittent fevers or agues, particularly on the Continent, but not with much success; and are used as a valuable stomachic. Both theleavesand flowers are employed in fomentations and poultices. They each, but particularly the flowers, have a powerful, though not an unpleasant smell, and a bitter taste.

They are administered in substance, as a powder or electuary, in infusion as tea, in decoction or extract, or in the form of an essential oil obtained by distillation.

So fragrant is the camomile plant, that the places where it grows wild, on open gravelly commons, may easily be discovered by the somewhat strawberry-like perfume which is emitted by treading on them. This quality alone has sometimes induced the cultivation of camomile for a green walk in gardens.

216.TARRAGON(Artemisia dracunculus)is a hardy plant of the wormwood tribe, which grows wild in India and the southern parts of Europe, and is cultivated with us in gardens for culinary uses.It has a somewhat shrubby stem; smooth, spear-shaped, leaves tapering at each end; and flowers roundish, erect, and on footstalks.

216.TARRAGON(Artemisia dracunculus)is a hardy plant of the wormwood tribe, which grows wild in India and the southern parts of Europe, and is cultivated with us in gardens for culinary uses.

It has a somewhat shrubby stem; smooth, spear-shaped, leaves tapering at each end; and flowers roundish, erect, and on footstalks.

This is a hot and bitter vegetable, which is sometimes eaten with lettuces, or other salad herbs: and sometimes used as an ingredient in soup. Itsseedsare pungent; and may be advantageously substituted for the more costly spices obtained from the Indies. The Indians frequently eat theleavesof the tarragon plant with bread.

The sauce calledtarragon vinegaris made by infusing for fourteen days, one pound of the leaves of tarragon, gathered a short time before the flowers appear, in one gallon of the best vinegar: straining this through a flannel bag, and fining it by means of a little isinglass.

A distilled water is sometimes prepared from the leaves of tarragon.

217.The JERUSALEM ARTICHOKE is a somewhat potatoe-shaped root, produced by a species of sunflower(Helianthus tuberosus)which grows wild in several parts of South America.This plant bears single stalks, which are frequently eight or nine feet high, and yellow flowers, much smaller than those of the common sunflower.

217.The JERUSALEM ARTICHOKE is a somewhat potatoe-shaped root, produced by a species of sunflower(Helianthus tuberosus)which grows wild in several parts of South America.

This plant bears single stalks, which are frequently eight or nine feet high, and yellow flowers, much smaller than those of the common sunflower.

So extremely productive are these valuable roots, that betwixt seventy and eighty tons' weight of them are said to have been obtained, in one season, from a single acre of ground. They succeed in almost any soil; and, when once planted, will continue to flourish in the same place, without requiring either much manure, or much attention to the culture. The season in which they are dug up for use is from about the middle of September till November; when they are in greatest perfection. After that they may be preserved in sand, or under cover, for the winter.

The roots are generally eaten plain boiled; but they are sometimes served to table with white fricassee-sauce, and in other ways. Their flavour is so nearly like that of the common artichoke, that it is difficult to distinguish them from each other. We are informed that Jerusalem artichokes are a valuable food for hogs and store pigs; and that if washed, cut, and ground in a mill, similar to an apple-mill, they may also be given to horses.

218.The COMMON or ANNUAL SUNFLOWER(Helianthus annuus)is a Peruvian plant, with large yellow flowers, that is well known in our gardens.

The uses to which this plant may be applied are such as to render it well deserving of attention in rural economy. Itsstalkscontain a white, shining, fibrous substance, which might be advantageously employed inthe manufacture of paper; and the woody part of them makes excellent fuel. Its ripeseeds, when subjected to pressure, yield a great proportion of sweet and palatable oil. These seeds may also be used for the feeding of poultry. Thereceptacles of the flowers, it is said, may be boiled and eaten like artichokes.

219.SALEP is the powder of the dried roots of several well-known field-plants of the orchis tribe(Orchis morio, O. mascula, &c.)

As an article of diet, salep is supposed to contain the largest portion of nutriment, in an equal compass, of any known vegetable production: even arrow root (17) is, in this respect, inferior to it. The orchises from which it is manufactured flourish in great abundance in meadows and pastures of several parts of England, flowering about the months of May and June. As soon as the flower-stalks begin to decay, the roots should be dug up, and the newly-formed bulbs, which have then attained their perfect state, should be separated. When several roots are collected, they should be washed in water, and have their external skin removed by a small brush, or by dipping them in hot water, and rubbing them with a coarse linen cloth. The next process is to place them on a tin plate, and put them into an oven for about ten minutes, by which time they will have lost the milky whiteness which they before possessed, and will have acquired a transparency like horn. They are then to be spread in a room, where, in a few days, they will become dry and hard.

Although salep might be procured in great abundance in our own country, we import nearly the whole of what we use from the Levant, and generally in oval pieces of yellowish white colour, somewhat clear and pellucid, and of almost horny substance. When these, or the powder prepared from them, are put into boiling water, they dissolve into a thick mucilage.

With the Turks, salep has great celebrity, on account of the restorative qualities which it is supposed to possess. It is much recommended as nutritive food for persons recovering from illness; and, in particular, as a part of the stores of every ship about to sail into distant climates. It not only possesses the property of yielding an invaluable nutriment, and, in a great measure, of concealing the saline taste of sea-water, but is likewise of essential service against the sea-scurvy. When it is stated that one ounce of this powder and an ounce of portable soup, dissolved in two quarts of boiling water, will form a jelly capable of affording sustenance to one man for a day, the utility of salep will be further seen as a means of preventing famine at sea for an infinitely longer time than any other food of equal bulk.

220.The BREAD FRUIT is a large globular berry of pale green colour, about the size of a child's head, marked on the surface with irregular six-sided depressions, and containing a white and somewhat fibrous pulp, which, when ripe, becomes juicy and yellow.The tree that produces it(Artocarpus incisa, Fig. 57)grows wild in Otaheite and other islands of the South Seas, is about forty feet high, has large and spreading branches, and largebright green leaves, each deeply divided into seven or nine spear-shaped lobes.

The tree that produces it(Artocarpus incisa, Fig. 57)grows wild in Otaheite and other islands of the South Seas, is about forty feet high, has large and spreading branches, and largebright green leaves, each deeply divided into seven or nine spear-shaped lobes.

We are informed, in Captain Cook's first voyage round the world, that the edible part of this fruit lies between the skin and the core; and that it is white as snow, and somewhat of the consistence of new bread. It is generally used immediately when gathered; if it be kept more than twenty-four hours it becomes hard and chokey. The inhabitants of the South Sea Islands prepare it as food, by dividing the fruit into three or four parts, and roasting it in hot embers. Its taste is insipid, with a slight tartness, and somewhat resembles that of the crumb of wheaten bread mixed with Jerusalem artichoke (217). Of this fruit the Otaheitans make various messes, by putting to it either water or the milk of the cocoa-nut (233), then beating it to a paste with a stone pestle, and afterwards mixing it with ripe plantains (270), bananas (271), or a sour paste, made from the bread fruit itself, calledmahié.

It continues in season eight months of the year; and so great is its utility in the island of Otaheite, that (observes Captain Cook), if, in those parts where it is not spontaneously produced, a man plant but ten trees in his whole life-time, he will as completely fulfil his duty to his own and to future generations, as the natives of our less temperate climate can do by ploughing in the winter's cold, and reaping in the summer's heat, as often as these seasons return; even if, after he has procured bread for his present household, he should convert the surplus into money, and lay it up for his children.

Not only does this tree supply food, but clothing, and numerous other conveniences of life. Theinner bark, which is white, and composed of a net-like series of fibres, is formed into a kind of cloth. The wood is soft, smooth, and of yellowish colour; and is used for the building of boats and houses. In whatever part the tree is wounded, a glutinous milkyjuiceissues, which, when boiled with cocoa-nut oil (233), is employed for making bird-lime, and as a cement for filling up cracksin such vessels as are intended for holding water. Some parts of theflowersserve as tinder in the lighting of fire; and the leaves are used for wrapping up food, and for other purposes.

As the climate of the South Sea Islands is considered not much to differ from that of the West Indies, it was (about thirty years ago) thought desirable that some of the trees should be transferred, in a growing state, to our islands there. Consequently, his Majesty's ship the Bounty, in 1787, sailed for this purpose to the South Seas, under the command of Lieutenant, afterwards Admiral Bligh. But a fatal mutiny of the ship's crew prevented the accomplishment of this benevolent design. The commander of the vessel, however, returned in safety to his country; and a second expedition under the same person, and for the same purpose, was fitted out in the year 1791. Captain Bligh arrived in safety at Otaheite, and, after an absence from England of about eighteen months, landed in Jamaica with 352 bread fruit-trees, in a living state, having left many others at different places in his passage thither. From Jamaica these trees were transferred to other islands; but the negroes, having a general and long established predilection for the plantain (270), the bread fruit is not much relished by them. Where, however, it has not been generally introduced as an article of food, it is used as a delicacy; and whether employed as bread, or in the form of pudding, it is considered highly palatable by the European inhabitants.

221.The JACK FRUIT is a species of bread fruit that is grown in Malabar and other parts of the East Indies.The tree which produces this fruit(Artocarpus integrifolia)differs from the common bread fruit-tree, in having the leaves entire, each about a span in length, oblong, blunt, serrated at the edges, bright green, and very smooth on the upper surface, paler beneath, and clad with stiff hairs.

221.The JACK FRUIT is a species of bread fruit that is grown in Malabar and other parts of the East Indies.

The tree which produces this fruit(Artocarpus integrifolia)differs from the common bread fruit-tree, in having the leaves entire, each about a span in length, oblong, blunt, serrated at the edges, bright green, and very smooth on the upper surface, paler beneath, and clad with stiff hairs.

Few of the fruits even of eastern climates are so large as this. Its weight is sometimes upwards ofthirty pounds; and it generally contains betwixt two and three hundred nuts or seeds. These are each about three times as large as an almond, of somewhat oval shape, blunt at one end, sharp at the other, and a little flatted on the sides. Some varieties of the fruit, however, contain no nuts.

The season in which the jack fruit is in perfection is about the month of December. Though esteemed by many persons, it is so difficult of digestion, that great caution is requisite in eating it. The unripe fruit is sometimes pickled; it is sometimes cut into slices, and boiled as a vegetable for the table; and sometimes fried in palm-oil. Thenutsare eaten roasted, and thewoodserves for building materials.

222.MAIZE, or INDIAN CORN(Zea mays, Fig. 58),is a species of grain much cultivated in America and other climates: the grains are of yellow colour, somewhat shaped like flattened peas, and grow closely set round the upper part of high perpendicular stalks.

To the inhabitants of many countries of warm climates the cultivation of maize is a very important pursuit. These plants are propagated by sowing the seed in rows, in March, April, or May: they generally produce two crops in the year, and yield, according to the soil, from fifteen to forty bushels per acre. As soon as they are ripe, the ears are gathered. They are shortly afterwards threshed, and the grain, when separated, is spread out to dry in the sun; for, if it were heaped together in this state, it would ferment, and sprout or grow.

The American Indians parch this kind of corn over a fire, in such manner as not to burn it. Afterwards they pound it, sift the meal and preserve it for their chief food. They make it into puddings and cakes, or bread, the quality of which is extremely nutritive. Maize is useful for poultry and cattle of every kind; and, if converted into malt, a wholesome beverage may be brewedfrom it. Of the leafyhuskwhich surrounds the ear of the maize a beautiful kind of writing paper is manufactured at a paper-mill near Rimini in Italy; and a greyish paper may be manufactured from the whole plant. Thestalksare said to afford an excellent winter food for cattle. When theyoung earsare beginning to form, they have a sweet and agreeable taste. If, in this state, the leaves be stripped off, and the ears be subjected to pressure, a pleasant and palatable milky juice may be obtained from them.

It is supposed that maize might, with advantage, be cultivated in England.

223.The COMMON CUCUMBER(Cucumis sativus, Fig. 59.)is an oblong, rough, and cooling fruit, which is cultivated in our kitchen gardens, and is supposed to have been originally imported into this country from some part of the Levant.

Cucumbers are always eaten before they are ripe, and usually with vinegar, oil, pepper, and salt. They are sometimes stewed; and when young (under the name ofgerkins), are pickled with vinegar and spices, or preserved in syrup as a sweetmeat.

As the cucumber plants are too tender to sustain the coldness of our climate exposed to the open air, it is necessary to sow the seed in hot-beds, or under hand-glasses; though, in the beginning of summer, the glasses may, without danger, be removed. The fruit is much improved by putting a piece of slate or a tile under each, instead of allowing it to lie upon the naked ground.

224.The COMMON MELON, or MUSK MELON, is a species of cucumber, produced by a creeping herbaceous plant(Cucumis melo),which has leaves with rounded angles, and grows wild in Tartary.

In hot climates this fruit attains great perfection and a peculiarly fine flavour; and even in England, where it is cultivated in hot-beds, and sheltered by glass frames, it is one of the coolest and most delicious summer fruitsthat we possess. Its size and form vary beyond description. Sometimes it is smooth, and only three or four inches in length: sometimes its whole surface is rugged, or netted, and is many pounds in weight. Melons are, in colour, grey, yellowish, or green, externally; whilst their flesh is white, yellow, reddish, or green.

They are usually eaten with sugar; sometimes with pepper or ginger, and salt; and sometimes alone. In France, they are often eaten as a sauce to boiled beef. The smaller kinds are pickled; and one particular sort of melons are filled with mustard seeds and shred garlic, and pickled under the name ofmangos(73).

The propagation of melons is by seed, sown in February or March; and the cultivation is somewhat similar to that of the cucumber, but is attended with considerably more trouble and expense.

225.The PUMPKIN, or POMPION, is a species of gourd which grows to an enormous size, contains several cells, and numerous seeds with tumid margins, and is produced by a creeping plant, with lobed leaves(Cucurbita pepo).The shape of the pumpkin is generally globular, or flatted at top and bottom, and ribbed. The rind is glossy, and of yellow or green colour. The flesh is firm, but melting, and the whole weight is sometimes more than thirty pounds.

The shape of the pumpkin is generally globular, or flatted at top and bottom, and ribbed. The rind is glossy, and of yellow or green colour. The flesh is firm, but melting, and the whole weight is sometimes more than thirty pounds.

The Germans cultivate this plant in extensive fields, for various economical purposes, but particularly for the feeding of swine, and other animals. They cut it into pieces, and throw it into fish-ponds, as food for carp. Little trouble is required in its culture; and it will flourish on any tolerable soil, in a warm and sheltered situation. The pulp is served at table in various forms, but particularly in pies, and as an ingredient in puddings and pancakes. The Americans frequently gather pumpkins when half grown, and eat them boiled as a sauce to meat. If theseedsbe subjected to pressure, they will yield a proportion of oil so great as nearly to amount to their own weight; and,when ground with water, they afford a cooling and nutritious kind of milk.

226.The BOTTLE GOURD is an American fruit with woody rind, and of very various shape, belonging to the same tribe as the pumpkin, and produced by a creeping plant(Cucurbita lagenaria)with somewhat angular and downy leaves, each having two glands at the base underneath.

This fruit is at first green, but when ripe, it assumes a dull yellow colour; and the flesh is spongy and very white. Its size and shape are so varied, that it would be impossible to describe them; sometimes it has a long slender part next the stalk, like the neck of a bottle; sometimes it is swollen, and sometimes of great length, and of form so curved as to be shaped almost like a bugle horn, or the musical instrument called a serpent.

So hard and strong is therindof the bottle-gourd, that this, when freed from the pulp, is frequently converted by the Americans, as well as the inhabitants of the West Indies, into drinking cups, flagons, bottles, and other domestic utensils; but, on being first used, it communicates a disagreeable taste to the juices contained in it. Thepulp, boiled with vinegar, is sometimes eaten.

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