Abele. See Poplar, great white.Acacia,262Acorns, uses of,223Alder, wood, bark, branches, and leaves, uses of,211Alkanet, description, properties, and uses of,42Alligator pear, description and uses of,120All-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,141Aloe, American, description, culture, and uses of,96,97Aloes, 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,96Anise-seeds, description and uses of,81Apple, fruit and wood, uses of,147,148Apricot, fruit, kernels, gum, and wood, uses of,143Archell, description and use of,270Areca, description and uses of,231,232Arnatto, or annotta, description of, how prepared, and uses of,157Arrack, from what prepared,106,218Arrow-root, what it is, how prepared, and uses of,9,10——, how adulterated,10Artichoke, flowers, leaves, and stalks, uses of,197——, Jerusalem, description, culture, and uses of,201Arum, common, description and uses of,218,219Asafœtida, description and uses of,77——, how obtained and exported,77,78Ash-tree, wood, leaves, and bark, uses of,264Asparagus, description, cultivation, and uses of,92,93Aspen. See Poplar, trembling.B.Balsam, Friar's, or Turlington's, from what made,130Bamboo canes, description and uses of,100,101Banana, description and uses of,269Barberry, fruit, bark, and roots, uses of,100Barilla, description of, and how prepared for use,73Barley, cultivation and uses of,27——, pearl, how made, and uses of,28——, sugar, how made,22Bay, common sweet, description and uses of,119,120Bay plum. See Guava.Beans, culture and uses of,184Beech-tree, wood, fruit, and leaves, uses of,220Beet, description and uses of,71,72Benjamin, gum. See Benzoin.Bent-grass,32Benzoin, description of, how prepared, and uses of,129,131Bergamot, how prepared,195Betel, what it is, and use of,15Betel-nut. See Areca.Bilberries, uses of,113Birch-tree, wood, bark, twigs, leaves, and sap, uses of,210Bird-lime, how made, uses and properties of,41Blackberries, uses of,152Bleaberries. See Bilberries.Blend-corn,28Boabab. See Sour gourd.Bore cole,176Bottle gourd, description and uses of,209Box-tree, value and uses of,215Brake, description and uses of,268Bran, uses of,26Brandy, whence obtained, and how made,69——, distilled from potatoes and carrots,55,75Brank. See Buck wheat.Bread, prepared from turnips, arum roots, acorns, cassava, and sago,175,219,224,239,256Bread-fruit, description and uses of,203,204——, tree, bark, juice, and flowers, uses of,204,205Brocoli,176Broom, common, twigs, seeds, bark, &c., uses of,181——, Spanish, description and uses of,181Buck-bean, or bog-bean, description and uses of,43Buck-thorn, syrup, and bark, uses of,56Buck-wheat, description, cultivation, and uses of,114Bullace plums, description and uses of,144—— cheese, from what prepared,144Bull-rush, uses of,31Burgundy wine,64Burgundy pitch, of what made, and uses of,236C.Cabbage, common, culture and uses of,176—— tree, description and uses of,230Cacao. See Chocolate.——, butter of,192Cajeput oil, what it is, and uses of,195,196Calabash tree, description and uses of,170——, African. See Sour gourd.Calyx, or flower-cup,1Camomile, description and uses of,199,200Camphor, description, how obtained, and uses of,117-119Canary wine,68—— grass,33Canes, walking, description of, and whence obtained,100——, rattan, description and uses,100——, bamboo, description and uses,100-102Caoutchouc. See Indian rubber.Cape madeira wine,68Capers, description of, how prepared, and uses of,153——, substitutes for,154,181Capsicum, different kinds and uses of,56Carraway, how cultivated, and uses of,81Cardamoms, description, culture, and uses of,8,9Cardoon, description and uses of,198Carriage grease, of what made,235Carrot, cultivation and uses of,74,75Cashew-nut-tree and fruit, description and uses of,121-123Cassava, or cassada, description and uses of,238Cassia, and cassia buds, description and uses of,117——, officinal, description and uses of,126,127Castor-oil, how prepared, and uses of,242Catechu. See Areca.Cauliflower,176Cayenne pepper, how made, and uses of,56,57Cedar, red or common, description and uses of,257Celery, uses of,82Champaigne wine,66Champignons, description and use of,277Charcoal, durability and uses of,224——, vapour of, in what respect pernicious,225Cherry-tree, fruit, wood, and gum, uses of,142—— brandy, how made,142Chesnut, horse, fruit, husks, wood, and bark, uses of,106——, sweet, wood and fruit, properties and uses of,220China, broken, how to cement,89Chives, description and uses of,91Chocolate, description, cultivation, preparation, and use of,190,191Cider, and cider wine, how made,148Cinnamon, description, preparation, and uses of,115,117——, oil of,116——, wild. See Cassia.Citron, description and uses of,192Claret,66Clover, cultivation and use of,187Cloves, description, culture, preparation, and uses of,164——, oil of,165Cocoa-nut-tree and fruit, kernels, milk, husks, shells, &c, uses of,216Coffee-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——, substitutes for,181,184Cole-seed. See Rape-seed.Colewort,176Constantia wine,68Copal, description, preparation, and use of,83——, varnish, how made,83Coriander, cultivation and uses of,79Corinths. See Currants.Cork, how collected and prepared for use, and uses of,225Cork cutting, how performed,226Corolla or blossom,2Côte rotie wine,66Cotton, description, culture, and preparation of,179——, uses of, and trade in,180Court plaster, how made,130Cowage, or cow-itch, description and uses of,182,183Cowslip, use of, flowers, roots, and leaves,43Crab-tree fruit, uses of,147Cracow groats,26Cranberries, description and uses of,112Cuckoo fruit. See Arum.Cucumber, common, culture and uses of,207Currants, dried, what they are, and whence obtained,70——, how cultivated and prepared for use,71——, red, juice, and inner bark, uses of,60,61Currants, black, leaves and berries, uses of,61Curry powder, of what made,9Cypress powder, of what made,219Cypress-tree, description and uses of,237D.Date-tree, description, cultivation, and management of,246,247——, fruit, wood, pith, and leaves, uses of,247,248Deals, yellow and red,233Dragon's-blood-tree, description and uses of,98,99Dulse, description, preparation, and use of,273Dutch pink, from what prepared,136E.Ebony, description and uses of,265Eschalote. See Shallot.Elder, common, wood, bark, leaves, flowers, berries, &c. uses of,83Elm-trees, timber, bark, and leaves, uses of,73Endive, culture and uses of,199F.Fan-palm, description and uses of,98Fennel leaves, stalks, seeds, and roots, uses of,80Fern, description and uses of,268Ferula, stalks of, how anciently used,78Fig-trees and figs, description, cultivation, and uses of,267Filbert,228Fir, 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,235Flax, description of, cultivation, preparation, and uses of,85——, Oil made from the seeds of,86Flummery, what it is, and how made,23Fox-glove, description and uses of,169Frontignac wine,66Fructification of vegetables,1Fucus, bladder, description and use of,271——, eatable, winged,272——, sweet, and red palmate,273Furze, uses of,182G.Galls, use of,223Gamboge, description of, how obtained, and uses of,135Garlic, description and uses of,89Gentian, description and uses of,74,75Gerkins,207Gilead, balm or balsam of, how obtained, and uses of,108Gin, with what flavoured,257Ginger, description, cultivation, preparation, and uses of,7Glass, broken, how to cement,89Gooseberries, uses of,61Gorze, uses of,182Grafting of fruit-trees, how performed, and use of,147Grapes, uses of,69,70Grass, 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,38Grits or groats, what they are,23Guava, description and uses of,137Guiacum, gum, how obtained, and uses of,127Gum arabic, how and whence obtained, and uses of,261——, Senegal,262——, Sandarach,257H.Hazel nut tree and fruit, uses of,228Heath, common, stalks, tops, flowers, leaves, and seeds, uses of,113Hemp, description of, how cultivated and prepared for use,249——, fimble, karle, or seed,249——, seed and stalks, uses of,249Heps, conserve of,151Hermitage wine,66Hickory nut,227Hock wine,68Holly-tree, wood, leaves, berries, and bark, uses of,14Hops, description and mode of culture of,250,251——, how picked, dried, and prepared for use, and uses of,251——, substitutes for, in brewing,43,135Hornbeam, description and uses of,229Horse-radish, description and uses of,172I. J.Iceland lichen, description, preparation, and use of,271Indian corn. See Maize.Indian rubber-tree, description of,240——, how obtained and prepared for use, and uses of,241Indigo, description, cultivation, preparation, and uses of,188,189Ipecacuanha, description, history, and use of,62,63Iris, common, description and uses of,18Jack-fruit, description and uses of,205,206Jalap, description of, whence obtained, and uses of,43Jasmine, oil of, how prepared,12Jesuit's bark. See Peruvian bark.Jesuit's drops, from what made,130Juniper, berries, wood, bark, and gum, uses of,256K.Kale, Dorsetshire,176——, Sea, description, cultivation, and uses of,171Kelp, preparation, value, and uses of,271L.Lachryma Christi wine,67Ladanum, or Labdanum, how collected, and uses of,166Lamp black, how made, and uses of,235Larch, wood, bark, and sap, uses of,236Laudanum, how prepared, and uses of,156Lavender, description and culture of,167——, flowers, oil, and spirit of,168——, water, how prepared,168Laver, green or edible, description, preparation, and use of,274Leeks, description and uses of,89Lemon, description and uses of,192——, essential salt of, from what prepared,193Lettuce, culture and uses of,198Lichen, calcareous, description and uses of,269——, crab's eye, and tartareous,269——, purple rock, and dyer's,270——, Iceland,271Lignum vitæ, wood, resin, bark, and flowers, use& of,127Lime, a species of lemon, description and uses of,194Lime, or Linden-tree, flowers, wood, juice, leaves, and seed, uses of,158Line-seeds, what they are, and uses of,86Linseed oil, how prepared, and use of,86Ling. See Heath.Liquorice, description, cultivation, and uses of,186,187——, Spanish, how made, and uses of,187Lisbon wine,65Logwood, description of, how obtained, and uses of,131,132Lords and Ladies. See Arum.Lucern, description, cultivation, and uses of,188M.Macaroni, of what made, and uses of,26Mace, what it is, how prepared for use, and uses of,246Madder, description, preparation, property, and uses of,39Madeira wine,68Mahogany, description of, and how obtained,132——, Honduras and Jamaica,133——, when first introduced, and uses of,134Maize, description and culture of,206——, seed, husks, stalks, &c. uses of,206,207Malaga wine,66Malmsey Madeira,66Malt, how made, and used,27Mangel wurzel, description and uses of,72Mangoes, description and use of,59——, imitations of,59,207Manna, description of, how obtained, and uses of,263——, seeds, what they are, and uses of,36Maple, common, description and uses of,110——, sugar, description of,110—— ——, juice and wood, uses of,111Maslin, what it is,28Mastic, description of, mode of obtaining, and uses of,248——, wood and varnish,249Matweed, sea, uses of,37Medlar, description and uses of,146Melon, common or musk, description, culture, and uses of,207——, water, description and uses of,209Millet, description and use of,260Mint, common or spear, description and uses of,168——, pepper, description and uses of,169Molasses, how made,21Morell, description and use of,274Moselle wine,67Mulberry-tree, fruit, juice, leaves, and bark, uses of,214——, cider, how made,214——, white,215Muscadel wine,66Mushroom, common, description of, how grown, and use of,276——, description and uses of various kinds,276,277Mustard, description and uses of, and how adulterated,172Myrrh, what it is, whence obtained, and uses of,262Myrtle common, description and use of,137N.Nankeen dye (Scot's), of what made,157Nectarine,140Nettle, common, leaves, tops, stalks, roots, flowers, and seed, uses of,213,214Nettle stings, description of,214Nightshade, deadly, description, injurious effects, and uses of,53,54Nutmeg tree, description of,244Nutmegs, how gathered and prepared for use, and uses of,245Nut-oil, from what prepared,228Nux vomica, description and uses of,58O.Oak tree, wood, bark, saw-dust, and acorns, uses of,222-225Oatmeal, uses of,24Oats, mode of cultivation and uses of,24Oil-cake, of what made, and uses of,87,174Olive tree, description and uses of,11,12—— oil, how prepared and uses of,11Olives, how prepared for use, and uses of,11Onion, Canadian or tree, description and uses of,90——, common, description and uses of,91——, Portugal and Spanish,91Opium, how obtained, properties and uses of,154,155——, how cultivated in England,155——, how adulterated,154Orange, flowers, juice and peel, uses of,194,195——, Seville or bitter,195Orchall, description, preparation, and use of,270Orders of plants,4Orenberg gum, of what made,237Orris root, description and uses of,17Osier, wood and bark, uses of,243Ottar of roses, from what made and how adulterated,150Owler. See Alder.P.Paddy. See Rice.Paper made from vegetable productions of different kinds,18,28,101,185,215,243Papyrus, description, preparation, and uses of,18,19Parsley, leaves, roots, and seed, uses of,82Parsnips, how cultivated, and uses of,79Pawpaw, description and uses of, fruit, bark, leaves, and stem,266Peach, fruit, kernels, flowers, and leaves, uses of,139Pear, fruit, wood, and leaves, uses of,146Pearl barley, how made, and uses of,28Peas, cultivation and uses of,185,186——, everlasting, use of,186Pepper, 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,57Perry, of what made,147Peruvian bark, whence obtained, how prepared for, use, and uses of,45Petals,2Pimento, description and cultivation of,138,139——, how collected and prepared for use, and uses of,138Pine, Weymouth, description and uses of,235Pines, fruit, description, history, cultivation, and uses of,87Pistil,2Pitch, how prepared, and uses of,234,235Plane tree, description and uses of,230Plantain tree, description and uses of,259Plum, common, description and uses of,143——, French,44——, bullace, fruit, flowers, and wood, uses of,144Pomegranate, description and uses of,141,142Pontac wine,66Pontefract cakes, how made, and uses of,187Poplar, great white, description and uses of,253,254——, trembling,254——, black,254——, Lombardy or Italian,255Poppy, white, description, cultivation, and uses of,154,155Port-wine,65Potatoe, roots, stalks, and apples, uses of,54-56Pounce, from what prepared,257Prunes,144Puff-ball, description and use of,275Pumpkin or pompion, description and uses of,208Q.Quassia, description, history, and uses of,134,135Quince, description and uses of,149,150Quincy berries. See Currants, black.R.Rack or arrack, from what prepared,218Raisins, how prepared, and uses of,70Rape, culture and uses of,70Raspberry, uses of,152——, brandy, how made,152Rattan, description and uses of,100Receptacle,3Reed, common, uses of,36Resin, common and yellow, how prepared, and uses of,233Rhenish wine,67Rhubarb, officinal or Turkey, how obtained, and uses of,123——, how cultivated in England,124Rhubarb, common, description and uses of,125Rice, description, culture, and preparation of,104-106——, uses of,105Rush, common, description, preparation, and uses of,102Root of Scarcity. See Mangel Wurzel.Rose, common garden, uses of,150——, hep or wild briar, flowers, fruit, and leaves,151——, red officinal, uses of,152Roses, ottar or oil of, how made,150——, conserve and syrup of,150——, honey of,152Rose wood, description and uses of,110Rosin. See Resin.Rotang. See Dragon's Blood-tree.Rota wine,66Rum, how prepared,23Rye, uses of,28S.Saffron, description, culture, preparation, and uses of,16,17Sago, description, preparation, and uses of,255Saint-foin, description, cultivation, and uses of,187Salad oil. See Olive oil.Salep, what it is, how prepared, and uses of,202Sallow, common,244Saloop, what it is,121Samphire, rock, how obtained and uses of,76——, marsh,76Sandal wood, description and use of,40Sap-green, of what made,57Sassafras, description and uses of,121Saunders, yellow, description and use of,40Saxon, blue and green, what made from,189Scammony, what, how obtained, and uses of,44Sea Kale, description, mode of culture, and uses of,171Seed vessel,2Semolina, of what made, and use of,26Senna, description and uses of,125Shaddock, description and uses of,195Shalot, description and uses of,90Sherry wine,66Shoe-maker's wax, of what made,235Sloe, fruit, flowers, bark, leaves, and wood, uses of,145Smouch, what it is,164Snuff, how made,52Soda. See Barilla.Sour-crout, of what made,176Sour-gourd, description and uses of,178Sowins,24Soy, description, preparation, and use of,133Spanish black, of what made,226Spart. See Broom.Spruce, essence of, from what prepared, and uses of,236Spunk or Touchwood, description and use of,277Squinancy berries. See Currants, black.Stamens,2Starch, prepared from different vegetable productions,25,55,107,219,221Stone blue, what made from,189Storax, description, mode of obtaining, and use of,131Stramonium, description, properties, and uses of,50Strawberries, uses of,153Sugar, 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,20Sunflowers, description and uses of,201Sycamore tree, description and uses of,111,112T.Tallow tree, description and uses of,240Tamarinds, description, preparation, and use of,177Tapioca, description, preparation, and use of,239Tar, how prepared, and uses of,234——, water,234Tarragon, description and use of,200——, vinegar, how prepared,200Tea, 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,164Teak tree, description and uses of,59Teasel, description and uses of,38Teneriffe wine,68Tent wine,67Tobacco, description, culture, preparation, and uses of,50Toddy, from what prepared,218Tokay wine, how made,67Tolu, balsam, how obtained, and uses of,128Touchwood, description and use of,277Treacle, how made,21Truffles, description of, how procured, and use of,275Tulip tree, description and uses of,167Turmeric, description and use of,9Turnips, cultivation and uses of,174,175Turpentine, common, how obtained, and uses of,233——, oil of,233——, Venice, of what prepared, and use of,237V.Varnish, black, of China, what,123——, copal, how prepared and use of,83Vegetables,1Verjuice, from what prepared, and uses,69,147Vermicelli, how made, and use of,27Vermix,256Vetches, description, culture, and uses of,185Vin de Grave,66Vine, twigs, leaves, tendrils, and wood, uses of,69Vines and vineyards, account of,63,64Vomic nut. See Nux vomica.W.Walnut-tree, wood and fruit, uses of,227Water-flag, yellow, description and uses of,18Weld, description and uses of,136Wheat, cultivation and uses of,24——, starch and sugar prepared from,25——, bran and straw, uses of,26——, macaroni and semolina prepared from,26Willow. See Osier.Wine, how made,64——, Portuguese,65——, French and Spanish,65——, Italian and German,67——, Madeira and Teneriffe,68——, Cape,69Withy. See Osier.Woad, description, culture, preparation, and use of,171Wortleberries, use of,113Y.Yams, description and uses of,252——, cultivated in Scotland,253Yeast, how to preserve for use,228Yew tree, description, uses, and poisonous qualities of,257
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
Asafœtida, 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
——, substitutes for,154,181
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
——, substitutes for,181,184
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
Grapes, uses of,69,70
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
——, imitations of,59,207
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