Part 2

In the cultivation of pepper it is customary to mark out the grounds into regular squares of about six feet each, which is the usual distance allowed for the plants. And, as these have not sufficient strength to support themselves in an upright growth, they are generally placed near a thorny kind of shrub, among the branches of which they creep like ivy. When they have run to a considerable height, the twigs, on which the berries hang, bend down, and the fruit appears in long slender clusters, of from twenty to fifty grains, somewhat resembling, but much more compact than, bunches of currants. The berries are green when young, but change to a bright red colour when ripe. As soon as they begin to redden, they are in a fit state to be gathered. When gathered, they are spread upon mats in the sun, where they are suffered to remain till they become dry, black, and shrivelled, as we see them. In this state they have the denomination of _black pepper_.

_White pepper_ is nothing more than the best and soundest of the berries, gathered when they are fully ripe, and stripped of their external coat or skin. To effect this they are steeped, for about a week, in salt water, by the end of which time the skins burst. They are then dried in the sun, rubbed between the hands, and winnowed. Thus cleared from their skins they are rendered smaller and more smooth than black pepper.

As the acridity of pepper lies principally in the skin, this kind becomes, of course, much less pungent than the other; but it has one recommendation, that it can be made only of the best and soundest grains, taken at their most perfect state of maturity.

Pepper is an article of considerable traffic betwixt this country and the East Indies. That which is imported from Malabar is considered better than any other. The quantity of pepper vended at the East India Company's sales has, in some years, exceeded six millions of pounds' weight, of which seven or eight hundred thousand pounds have been retained for home consumption.

Both black and white pepper are in daily use, not only as a spice, but also in cookery. When coarsely ground, pepper is eaten with peas, cabbages, cucumbers, and other flatulent and cold vegetables; and occasionally also with fish. It is sometimes employed in medicine as a stimulant.

A singular imposition respecting pepper is occasionally practised in retail shops in London: artificial pepper-corns, both black and white, are mixed and sold with real pepper. The detection of this fraudulent mixture, however, is easy. If a handful of the suspected pepper be thrown into water, the artificial corns will fall to powder, or be partially dissolved, while the true pepper-corns will remain whole. The fraudulent grains are said to be made of peas-meal.

21. _LONG PEPPER is the fruit of a slender climbing shrub_ (Piper longum) _which grows in the East Indies._

_It is of cylindrical shape, about an inch and half in length, and a quarter of an inch in thickness; and is formed by the union of a great number of small rounded grains. The shrub that produces it has dark green and heart-shaped leaves, each with seven strong nerves._

A considerable quantity of long pepper is annually imported in this country from Bengal and other parts of the East, for use, both in domestic economy and in medicine.

The inhabitants of India drink water in which long pepper has been infused, and esteem it a valuable remedy for some disorders of the stomach. They also distil an ardent spirit from it; and they pickle this fruit in vinegar, for use at table.

The fruit that is collected for exportation is gathered before it is quite ripe.

22. _BETEL is the leaf of a climbing East Indian plant_ (Piper betel) _which belongs to the same tribe as pepper; and, in shape and appearance, is not much unlike that of ivy, but is more tender, and full of juice._

There is an almost incredible consumption of betel over the whole continent of India. The inhabitants chew it almost incessantly, and in such quantity that their lips become quite red, and their teeth black, a colour greatly preferred by them to the whiteness which Europeans so much affect. They carry it, in little white boxes, about their persons, and present it to each other, by way of compliment and civility, in the same manner as the Europeans do snuff. This is done by women as well as by men: and it would be considered an offence if those to whom it was offered should refuse to accept of, and chew it. The leaves are sometimes used alone, but much more commonly covered with a kind of lime made of sea shells, and wrapped round slices of the areca nut (245).

----

CLASS III.--TRIANDRIA.

----

MONOGYNIA.

23. _SAFFRON is the orange-coloured pistil, or centre part, of a purple species of crocus_ (Crocus sativus) _which flowers in the autumn, and is chiefly distinguished by having the three extremities of the pistil so long as to hang out of the flower_ (Fig. 6.)

In Cambridgeshire there is a town called Saffron Walden, that has its name from the quantity of saffron which is annually produced in its neighbourhood.

The roots of the saffron crocuses are planted at the distance of about five inches from each other, and two inches deep in the ground. As soon as the flowers appear, they are gathered by hand every morning, just before they open; and, as they continue to open in succession for several weeks, the saffron harvest of course continues so long. When the flowers are gathered, they are spread on a table: the upper part of the pistil only is picked out, and the rest of the flower is thrown away. As soon as a sufficient quantity of the pistils have been collected, they are dried in a kind of portable kiln; over this a hair cloth is stretched, and upon it a few sheets of white paper. The saffron is scattered upon these to the thickness of two or three inches, and is then covered with several sheets of paper, over which is laid a coarse blanket five or six times doubled, or a canvas bag filled with straw. As soon as the fire has heated the kiln, a board, on which a weight is put, is placed upon the blanket to press the saffron into a cake. By the end of the first hour, a strong fire being employed, the cake is formed. This is then turned, and, for another hour, is subjected to an equal degree of heat. It is then turned a second time, and a more gentle heat is employed, till the cake becomes dry, during which time it is turned every half hour.

A field of saffron will continue in perfection for three or four years, yielding progressively, during this period, more numerous and larger flowers, as well as an increase of the bulbous roots; after which the offsets may be advantageously transplanted to other situations.

The saffron which is grown in England is considered superior to any that is imported from other countries. The best saffron may be known by the breadth of the blades. It ought not to be of too deep a red or orange colour, and should be fresh and tough, and have a strong but pleasant aromatic odour. Saffron should not be kept more than twelve months.

Saffron was much used by the ancients as a perfume, but, in this respect, their taste was very different from ours. Not only were the halls, theatres, and courts, through which they wished to diffuse an agreeable smell, strewed with this substance, but it was used by them for a scent, in vinous extracts. From saffron, with the addition of wax, the Greeks, as well as the Romans, prepared scented salves. In our own country it was formerly much used in medicine; having been esteemed an excellent remedy in hysterical and other complaints. When taken in small doses, it tends to exhilarate the spirits; but it ought to be used with great moderation. It is sometimes used by bakers, to colour and flavour different kinds of cakes and biscuits. With water or spirits it gives out a beautiful yellow colour; but this is not useful as a dye, as, on exposure to the air, it soon fades; and no means have hitherto been discovered by which it can be fixed and rendered permanent.

24. _ORRIS ROOT is the root of a white flowered kind of iris, called_ Florentine Iris (Iris Florentina), _which is a native of Italy, and is distinguished by having two flowers on each stalk, the petals bearded, and the leaves sword-shaped._

In a dried state this root is well known on account of its grateful odour, which somewhat approaches that of the violet. It is consequently much used in the manufacture of hair-powder, and other articles for which an agreeable scent is required. It is sometimes employed in medicine as a pectoral or expectorant, and sometimes in dropsies. In a recent state the root is extremely acrid; and, when chewed, it excites in the mouth a pungent taste, which continues for several hours; but this acrimony is almost wholly dissipated by drying.

Orris-root is chiefly imported from Leghorn.

25. _The YELLOW WATER-FLAG, or COMMON IRIS_ (Iris pseudacorus) _is a very conspicuous plant in most of our marshes. It has sword-shaped leaves, and, about the middle of July, bears large and beautiful yellow flowers._

The roots of this plant possess qualities which render them capable of being applied to many useful purposes. Their astringency is such that it is supposed they might be employed with great advantage in the tanning of leather. In the island of Jura, one of the Hebrides, they are used for dyeing a black colour; and the inhabitants of some parts of Scotland adopt them instead of galls in the making of ink. For this purpose they are cut into thin slices, and boiled, or infused in water, till the liquid is deeply tinged with blue. This is poured clear off, and the blade of a knife, or some other piece of iron, is put into it, and rubbed hard with a rough white pebble, by which process, after a little while, the liquor becomes perfectly black.

A slice of the fresh root, if held between the teeth, will, it is said, almost instantly remove the sensibility, and thus alleviate the pain, of tooth-ache. The leaves of this plant are considered poisonous to all cattle except sheep.

26. _The PAPYRUS is a sedge-like plant_ (Cyperus papyrus), _which grows in watery places in Egypt, Syria, Sicily, and Madagascar._

_It has a three-sided stem, many feet in height, which is terminated by a bushy head, consisting of a large and compound clustre of flowers._

From this plant the ancients made their paper; and the process of manufacturing it is described by Pliny, the Roman naturalist, to have been very simple. The inner rind of the stem was merely cut into strips, and laid in parallel and transverse rows; and these, on being heavily pressed with weights, adhered together. The substance thus formed, though of rude texture, was capable of being written upon; and there are many manuscripts still extant on paper of this description. The ancients also sometimes employed the sword-shaped leaves of this plant for writing upon. With the former a kind of ink was used; but on the latter the letters were formed by a metallic, pointed instrument, called by the Romans a stylus.

But the papyrus plant was not merely useful for writing upon. The inhabitants of the countries where it is found manufacture it, even to this day, into sail-cloth, mattresses, ropes, and sometimes even into wearing apparel. When the stems are compactly woven together, and plastered, externally, with a kind of resinous substance, so as to prevent the admission of water, they are made into boats. These, though they resemble great baskets in appearance, are of considerable use to the inhabitants. The "ark of bulrushes daubed with slime and pitch," in which the infant Moses was placed, is supposed, by the best commentators, to have been a boat made of this plant.

The floral _thyrsus_ which was used to adorn the temples and statues of the gods, was a representation of the tuft of the papyrus.

DIGYNIA.

27. _SUGAR is the concrete or crystallized juice of the_ sugar cane (Saccharum officinarum, Fig. 5), _a plant, much cultivated both in the East and West Indies, which has a jointed stem eight or nine feet high, long and flat leaves of greenish yellow colour, and flowers in bunches._

The cultivation of the sugar-cane is pursued to great extent in the islands of the West Indies, where, about three centuries ago, it was first introduced from China, or some other parts of the East, and where it flourishes with great luxuriance, particularly in moist and rich ground.

The season for planting it commences about the beginning of August. This operation is performed by laying the canes in rows, in trenches formed for the purpose. Roots issue from each joint; and, in the course of nine or ten months, the stems which rise from these respective roots, and constitute the sugar crop, attain their perfect state. The saccharine juice is contained in a spongy pith with which the interior of the plant is filled.

When cut down, the leaves are thrown aside as of no use in the manufacture of sugar, and the stems or canes are divided into pieces, each about a yard in length. These are tied together in bundles, and conveyed to the sugar-mill; where they are bruised betwixt three upright wooden rollers covered with iron. The juice, which flows from them, is conducted, by canals, into a large vessel formed for receiving it. The quantity of juice prepared by some of these mills is upwards of ten thousand gallons in a day.

The next operation is called clarifying. For this purpose the juice is conducted, along a wooden gutter lined with lead, to a place called the boiling house, where it is received into copper pans, or caldrons, each placed over a separate fire. A certain proportion of powdered lime is now added to it, for the purpose of taking up any acid which the juice may happen to contain. The heat is then increased until the liquor is nearly in a boiling state. By this process the greatest part of the impurities that were contained in the juice rise to the surface in a scum. The purified liquor is then carefully drawn off, either by a syphon or a cock, leaving the scum at the bottom of the pan.

From these pans it is conveyed, by another gutter, or channel, to the grand copper, or evaporating boiler, where the scum, which rises to the surface, is skimmed off as the liquor boils. After undergoing a similar process in smaller boilers, with a farther mixture of lime, until it has attained a certain degree of thickness, it is transferred into a large shallow wooden vessel, where, as it cools, it granulates or runs into an imperfect crystallization, by which it is in some degree separated from the _molasses_ or _treacle_, an impure part of the juice, which is incapable of being crystallized, and which, in large casks, is exported, for various useful purposes, to the different countries of Europe.

From the cooler the sugar is removed to the curing-house. This is a large, airy building, furnished with a capacious cistern, for the reception of the molasses. Over the cistern is an open frame of strong joist-work; upon which are placed several empty hogsheads, each open at the head, and having a few holes at the bottom, closed by stalks of the plantain tree thrust through them. The mass of saccharine matter is now put into these hogsheads; the molasses are separated from the sugar, by draining, into the cistern, through the spongy stalks of the plantain; and the remainder, thus entirely crystallized, has the name of _muscovado_ or _raw sugar_.

The article denominated _clayed sugar_ undergoes a process somewhat different. For the preparation of this, the sugar, when taken from the coolers, is put into conical vessels of earthen-ware, each having, at its bottom, a hole, about half an inch in diameter, which, at the commencement of the process, is stopped with a plug. This plug, after the sugar has become perfectly cool, is removed, and the molasses drain through the hole. When these have ceased to run, the surface of the sugar, in the vessel, is covered with fine clay, to a certain thickness, and water is poured upon the clay. This, oozing through it, pervades the whole mass of sugar, re-dissolves the molasses still remaining in it, with some parts of the sugar itself, carries these off through the hole at the bottom, and renders the sugar, that is left, much purer than that which is made the other way.

The further refining of sugar, or forming it into the white conical loaves which are so much used in this country, is the business of the European sugar-bakers. This is done by dissolving the raw sugar in water, boiling the solution in lime water; and then clarifying it with bullock's blood, or the white of eggs, and straining it through woollen bags. After due evaporation it is suffered to cool to a certain degree. It is then poured into conical moulds of unglazed earthen-ware, the summits of which are perforated. Here it concretes into a hard white mass, leaving that part of the syrup, which will not crystallize, to run off through the hole in the point of the cone. The broad end of the cone is then covered with moist clay, the water from which penetrates into the sugar, and displaces and carries off the impurities which, otherwise, would be retained in and discolour it. It is then carefully dried, and receives the name of _loaf_, or _lump sugar_.

_Sugar-candy_ is formed by boiling down a solution of sugar till it becomes thick; and then removing it into a very hot room, to crystallize upon sticks or strings, placed across small tubs, or other vessels. It is denominated brown or white sugar-candy, according to the quality of the sugar of which it is made.

_Barley sugar_ is sugar boiled in barley water, but now more frequently in common water, till it is brittle. It is then rolled on a stone anointed with oil of sweet almonds, and formed into twisted sticks. To give it a colour, a small quantity of saffron is sometimes mixed with it.

When sugar was first introduced into this country, it was employed only as a medicine; but it has now become an essential article both of luxury and use. It is the basis of syrups; and is used in cooking, and in confections, preserves, sweetmeats, and liqueurs of every description. Sugar is also sometimes employed in medicine.

The juice of the sugar-cane is so palatable, and at the same time so nutritive, that, during the sugar harvest, every creature which partakes freely of it, whether man or animal, appears to derive health and vigour from its use. The meagre and sickly negroes exhibit, at this season, a surprising alteration; they now become fat and healthy. The labouring horses, oxen, and mules, being allowed, almost without restraint, to eat of the refuse plants, and of the scummings from the boiling-house, improve now infinitely more than they do at any other season of the year.

_Rum_ is a spirituous liquor distilled from molasses, scummings of the hot cane juice from the boiling house, or raw cane liquor from canes expressed for that purpose, lees (or, as it is called in Jamaica, _dunder_), and water. The dunder answers the purpose of yeast for the fermentation.

Sugar-canes, as large and juicy as those of the West Indies, are cultivated in several parts of Spain, but particularly in the country betwixt Malaga and Gibraltar. They were originally introduced, by the Moors, several centuries ago; and the sugar made from them is of excellent quality. There are sugar mills, in more than twelve different places, on the coast of Grenada, all of which are fully employed: in one village there are four, which cost at least 5,000_l._ sterling each.

28. _OATS are the seeds or grain of an annual plant_ (Avena sativa, Fig. 14), _too well known, and too much cultivated throughout every part of Europe, to need any description._

_The country from which they were originally imported is not known._

The principal use of oats in this country is for the feeding of horses. In the northern parts of England, and in Scotland, they are applied also to the nutriment of man. When simply freed from their husks they are called _groats_ or _grits_; and, in this state, are much used in broths, and other kinds of nutriment for sick and infirm persons. More frequently, however, they are ground into _oatmeal_, which is made into cakes, biscuits, &c. The husks, infused in water, and allowed to remain till the water becomes somewhat acid, are boiled to a jelly called _sowins_. A grateful and nutritive kind of jelly, which has the name of _flummery_, is also made of oatmeal, boiled with water, and flavoured with a little orange-flower water, and sugar.

Oats will thrive in almost any soil, but they are chiefly productive on land that has been newly broken up. They are usually sown in February or March, and the harvest commences about August. Several kinds or varieties are cultivated in different parts of England, such as _white oats_, _black oats_, _brown_ or _red oats_, _Tartarian_ or _reed oats_, _Friezeland oats_, _Poland oats_, and some others, but, of these, the first are considered the most valuable.

29. _WHEAT is a well known kind of corn_ (Triticum hybernum, Fig. 13) _which is cultivated in most of the civilized countries of the world, and is supposed to have been originally introduced into Europe, from some part of Asia._

No grain is so valuable to the inhabitants of nearly all climates as this; and, by a wonderful ordination of Providence, it is rendered capable of sustaining, without injury, almost the two extremes of heat and cold. Not only does it ripen in Egypt and Barbary, but it ripens equally well in Scotland, Denmark, and Sweden.

It constitutes the chief food of the British nation; and its abundance or scarcity regulates, in a great degree, the welfare and prosperity of the inhabitants. The whole annual consumption of grain, in this island, amounts to nearly 25,000,000 quarters; and in London alone, to more than 1,162,100 quarters. Of this by far the greatest proportion is wheat.

For the cultivation of this important grain the best lands are rich clays and heavy loam; and, although light soils will produce wheat of excellent quality, yet the crops on the other soils are by far the most abundant. The best season for committing the seed to the ground is September, and the earlier in the month the better. Some farmers consider it necessary to steep the seed in brine or other pickle before it is used, to prevent it from being devoured by vermin, and render the corn less liable to disease than it would be without this process. In a good season the wheat harvest commences in August, and is finished in the course of the ensuing month. This species of corn is usually cut with instruments called reaping-hooks, but in some parts it is mown with scythes.

The different kinds or varieties of wheat that are cultivated in this country are too numerous to be particularized.

Wheat is liable to injury, not only from the attack of insects, but from several kinds of disease, the principal of which are _blight_, _mildew_, and _smut_. In the former the fibres and leaves of the plants are contracted and enfeebled, and the grain is ultimately deprived of sufficient nourishment: by mildew the straw and ear are affected: and by smut the grains, instead of containing their proper substance, become filled with a black or dark brown powder.

_Wheat flour_ consists of four distinct principles, gluten, starch, albumen, and a sweet kind of mucilage. And it is a remarkable circumstance, that the _gluten_, if not similar, has a very near alliance to animal substances.

To enumerate the various ways in which preparations from wheat serve for nutriment would be unnecessary, as they are known to every one.