No. 66. NELUMBIUM. 43 



dulcUuniy with waved leaves. 5. Levigatum with petioles 

 and scapes nearly smooth. 



The Asiatic species are called Lianhua by the Chi- 

 nese, Padma in the Sanscrit language, Nelumbo in 

 Malabar: formerly the sacred Lotus or Bean of Egypt. 

 The Hindus gods are represented sitting on them: in 

 their mythology they were the first plants that sprung on 

 the waters covering once the whole earth, and gave birth 

 to many gods. They were the mystical bean of Pytha- 

 goras. The Chinese also venerate them as sacred plants. 

 Cultivated in China and India for food and beauty. 

 They all grow in lakes and ponds only. 



Our American species are al^ deemed holy plants by 

 some tribes of Indians, who feed on them likewise. They 

 are called Terowa and Taluwa by the Otos and Qua- 

 paws. The iV* codophyllum is peculiar to Louisiana, 

 while the N^ luteum is spread from New Jersey and 

 Carolina to the Mississippi river and^beyond it, irf lakes, 

 ponds, deep swamps, bayous, and ditches. As it is scarce 

 m the Atlantic States, it is said to have been planted in 

 some ponds by the Indians. It ought to be cultivated for 

 beauty and use in all our ponds, which it would embel- 

 lish and utilize. It is dijfficult to transplant unless the 

 roots are taken in large portions, or the capsules and seeds 

 buried in the mud when quite fresh. But when once 

 rooted, it lasts forever, the roots creep deeply in the mud, 

 and extend twenty or thirty feet. It thrives in Bartram's 

 garden. The seeds germinate in the capsule, which was 

 used as a Rattle by the Florida Indians in the Maraca 

 or Rattle worship. The blossoms have a sweet smell, 

 somewhat like ISymphea odorata, they open only in the 

 middle of the day, shutting at night and in cloudy wea- 

 ther in the shape of an egg. They blossom in summer. 



PROPERTIES. Alike in all the Asiatic and Ameri- 

 can species. The roots, leaves, and nuts are edible, cool- 

 ing, laxative, diuretic, emollient, &c. The Chinese and 

 Hindoos make many dishes with them. The roots have 

 some acrimony when raw, which they lose by roasting or 

 boiling: they taste like Artichoke and Colocasia or 

 Edoes. A kind of bread and cakes are made with them; 

 the Otos like them very much. The petioles and young 

 leaves may be eaten as greens; but the nuts are chiefly 



