160 FOUNDATIONS OF BOTANY 



or spatulate. Fruit smooth, roundish, notched at both ends, 

 the two carpels touching only at top and bottom, each with 

 5 slender ribs. 



1. E. bulbosa, Nutt. IIariunger of Spuing, Turkey Pea, 

 Pepper-and-salt. Stem scape-like, with a leaf which forms an 

 involucre to the flower-cluster. Petals white, anthers brown-purple. 

 A pretty, though inconspicuous plant ; welcomed as one of the earliest 

 spring flowers S. 



IV. OSMORRHIZA, Raf. 



Perennials, springing from stout, aromatic roots. Leaves 

 compound in threes. Flowers white, in compound umbels. 

 Calyx-teeth wanting. Fruit linear or nearly so, tapering at 

 the base, with 5 equal bristly ribs, without oil-tubes. 



1. 0. brevistylis, DC. Hairy Sweet Cicely. Rather stout 

 and hairy, especially when young, 1^-8 ft. high. Lower leaves on 

 long petioles, large, twice compound in threes, the divisions ovate or 

 oval, cut-toothed, upj)er leaves nearly sessile, less compound. Umbels 

 with long peduncles and spreading rays. Style and its enlarged 

 base somewhat conical. Root nauseous. Rich woods. 



2. 0. longistylis, DC. Smooth-leaved Sweet Cicely. Much 

 like No. 1 in general appearance. Smooth or nearly so. Style 

 rather thread-like. Root of a pleasant aromatic flavor (as is also 

 the fruit). Woods. 



Caution. So many plants of this family have actively poisonous 

 roots and foliage that it is unsafe for any one but a botanist, who 

 can distinguish the poisonous species from the harmless ones, to 

 taste them. 



V. CARUM, L. 



Herbs, with slender, smooth stems. Leaves pinnately com- 

 pound, smooth. Umbels compound. Flowers white or yel- 

 lowish. Calyx-teeth minute. Fruit smooth, oblong or ovate, 

 with thread-like ribs ; oil-tube single in the intervals between 

 the ribs ; base of the styles thickened into a conical mass. 



1. C. Carui, L. Caraway. Perennial. Leaves large, with the leaf- 

 lets cut into numerous tliread-like divisions. Flowers white. Fruit 

 aromatic, used somewhat in this country and more in N. Europe for 

 flavoring cookies, bread, etc. Introduced from Europe. 



