120 BOTANICAL NOtlCK. 



the head of the flower being composed of ligulate or strap-shaped 

 florets, to the utter exclusion of the tubular florets, as in the 

 dandelion. The cinarocephale, or thistle-headed plants, have, like 

 the thistle, a head of flowers, composed entirely of tubular florets, 

 that have also hard and spiny leaves ; the artichoke belongs to this 

 subdivision. And the corymbifrce, which contain both sort of flo- 

 rets, the ligulate ones at the ray or circumference, and the tubular 

 ones at the centre or disk ; they are therefore also called composite 

 plants. To this belong the sun-flower, chamomile, daisy, marigold, 

 groundsel, wonnwood, and many others. 



In considering the properties of the order, it will be necessary to 

 advert separately to each subdivision. The cichoracae possess a 

 milky juice, which is bitter and astringent, as well as narcotic or 

 stupifying. These properties are strongly manifested in the lacluca 

 virosa, or strong-scented lettuce. By proper cultivation, however, 

 the injurious properties may be so far removed from several species 

 of this group, such as the lettuce, endive, and succory, that they become 

 wholesome articles of food. The roots of the dandelion are much 

 used in this country for medicinal purposes, the extract prepared 

 from them being considered by many as an useful tonic, promoting 

 also the various secretions. In the cinarocephalce bitterness predomi- 

 nates, and the principle to which it is due is generally mixed with gum. 



In the corymbifsra, the bitterness common to all the compositse 

 is combined with a resinous principle of stimulating character. Few 

 supply articles of food ; almost the only species of which any part is 

 eaten being a species of sun-flower, of which the root is known under 

 the name of Jerusalem artichoke. The seeds of the common sun- 

 flower are a nutritious food for poultry, and they are made into cakes 

 bv the North American Indians. The chamomile is often made use 

 of for its bitter qualities, and is in repute as a tonic and stomachic ; 

 but there are many species in which the bitter, the resinous, or the 

 astringent properties are more predominant, and which have, there- 

 fore, their respective peculiar uses. — J. H. G. 



