COMPOSIT/E. 03 



Section II.— ABROTANUM. Tournef. 



Antliodes lieterogamous ; central florets perfect, those of the 

 circumference female. Clinanth glabrous. 



SPECIES II.— A RTEMISIA VULGARIS. Linn. 



Plate DCCXXXII. ^n^t ^-^-^-^h 



Reich. Ic. Fl. Germ, et Helv. Vol. XVI. Tab. MXXXVIII. 



rdllot, Fl. Gall, et Germ. Exsicc. No. 2G92. 



Stem herbaceous, erect, paniculatcly branched, witli tlie branches 

 sprcading-ascending. Leaves not punctate, glabrous above, lioary 

 or white pubescent beneath, the lower ones stalked, with the 

 petioles auricled at the base ; pinnatipartite or bi-pinnatipartite 

 with the ultimate segments lanceolate or ovate, flat, acute, 

 apiculate. Anthodes very numerous, few-flowered, erect, sessile, 

 in rather short dense spikes arranged in a leafy panicle with short 

 ascending branches. Pericline oblong-ovoid ; exterior phyllaries 

 woolly on the back, scarious at the apex, the outer ones not 

 much shorter than the inner. Female florets cylindrical-filiform. 

 Clinanth glabrous. 



On hedge-banks, borders of fields, roadsides, and waste places. 

 Very common, and generally distributed. 



England, Scotland, Ireland. Perennial Autumn. 



llootstock short, thick, woody, producing short leafy barren 

 shoots and flowering-stems 2 to 4 feet high, generally purplish- 

 rod. Leaves of the barren shoots with the petioles winged, dilated, 

 and commonly with 2 or 3 foliaceous segments at the base ; lamina 

 pinnatifid or pinnatipartite, with the lobes coarsely serrate ; leaves 

 of the lower part of the flowering-stem pinnatipartite or bi-pinnati- 

 partite, the segments varying much in breadth and dei)th of 

 division ; uppermost leaves trifid or entire. Anthodes \ inch 

 across, florets purplish or dull-yellow. Achenes oblong-ovoid, 

 glabrous. Plant green, with the leaves white beneath, slightly 

 aromatic. 



Mugwort. 



French, Armoise Commune. Geriiiau, Genieiner Beifiiss. 



This plant possesses no beauty ; but the history of its old associations is so 

 interesting that we can never see it without recalling them. Its common English 

 name was undoubtedly given to it from the practice of putting it into the mugs from 

 which our forefathers drank, to llavour their contents. Before the introduction of 

 hops, it was used greatly for the piirpo.se <)f infu.sing in beer, and ou the Coutiueut 



