Part 24

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

END OF VOL. II.

C. Baldwin, Printer, New Bridge-street, London.

Notes

[1] _Ammomum cardamomum_, Linn.--_Eletteria cardamomum_, Maton in Linn. Tran. x. p. 254.

[2] The grasses are so numerous, and the describing of them in such manner as to be understood by an inexperienced person would be attended with so much difficulty, that it has been considered more advantageous to the reader, to admit, in this place, only some of the most important kinds; and merely to speak of their uses, referring to the figures for their further illustration.

[3] This grass has only two stamens, and consequently belongs to the class Diandria, but it is placed here for the sake of general uniformity.

[4] Several other trees besides this produce the red kind of resin called Dragon's Blood.