- tea, and is alsé mixed with food as 4 spice. In Euro 
io MAGNOLIACE D. a 
Goitiniacioners met fe the delimitation of Tongking, says t 
« Maize, white and red rice, and the star-anise seem to ‘be w 
.the people chiefly” cultivate upon the hill: slopes. . The star 
anise is an evérgreen shrub; with a leaf not unlike the Bay 
and a. pentagonal fruit. yery highly scented. From this i 
_ obtained the oil called by the Tonkinese’ Daw hoi (scented ¢ 
_and. by the French Huile de badiane. ‘The Chinamen boil : 
frnit in a huge caldron. with water, inside this ‘caldron there 
a smallinternal vessel filled with cold water, which is co 
stantly renewed, The steam and oil are condensed on 
sides of this vessel, and are drawn off by a small bamk 
- runlet intu the receiver; another runlet allows the 
from this pan to drain back-into the boiler. . One boiling 
~oaues the Brana pert the star one i i 
ina.” : 
In Native fiedoings cowie is “considéted. to. be’ hot 
dry’ in the second: degree ;. and is described as carmii 
expectorant, and diuretic; it is often given in infusion 
_ medicine it is described as an aromatic, stimulant and carm: 
tive. It is a favourite adjunct to cough mixtures, and. 
account of its sweet taste ig — - baal as a —— 
for children. ae 
Description.—for a very complete a of 
commercial article, see Pharmacographia, p. 21.. An 1 
species, I. Grifithii, occasionally finds its. way into the mark 
it has narrower and more numerous carpels, one or two 
in each fruit are fertile ; a handfal of ‘fruit upon examin 
~ proved to be all provided with 13 carpels; they are of a 
reddish brown colour, much wrinkled on the under 
_ the seeds correspond with those of I. verum; the taste 
aromatic at first, afterwards bitter and astringen 
Star-anise is free from ch eee sie 
lat } = pre 
