A N A 



A N A 



tile, in the rc■^t dmall ; ilie iVk-tillum has akiil- 

 ncv-sliapcd germ, obliquely L-niargiiiate in front ; 

 the <ivie subidate, bent in, the length of the 

 corolhi; the stigma small, romulish, depressed, 

 and concave ; no pcricarpium ; receptacle fleshy, 

 very large and obovate ; the seed a nut, kidnev- 

 sha'ped, larsie at the top of the receptacle, with 

 a thick shell, cellular within, and abounding 

 moil. The calyx, coroihi, and stamina, of the 

 male flowers, as' in the hermaphrodites ; the pis- 

 tillum has cither no germ, or one that is abortive. 

 There is only one'species, the J. occidentale. 

 Cashew Nut Tree, Cassu, or Acajou. 



In its native state this is said to rise to the 

 heicrht of a tree ; but according to Brown from 

 twelve to sixteen feet, spreading much as it ad- 

 vances from the distance of five feet from the 

 ground. It here, however, only rises to the 

 height of a small shrub. The leaves are coria- 

 ceous, subovate, shining, and quite entire, pe- 

 tioled and scattered alternately. The panicles 

 are corymbed, diflused and terminating, con- 

 tainin"- numerous sweet-smelling flowers, rest- 

 ing oi^an oblong receptacle, hardly to be distin- 

 guished from the peduncle. The corolla is red, 

 and has commonly ten stamina, one of which 

 has no anther, but there is often not more than 

 seven or eight, all of which are fertile. Occa- 

 sionally there are female flowers entirely desti- 

 tute of stamina. 



The fruit is varied in colour, some of the 

 apples being vellow and others red, according, 

 to circumstances. The flavour is agreeably sub- 

 acid with a degree of astringcncy. The nut 

 springs from ont' end of the apple, and is some- 

 what of the size and shape of the kidney in the 

 hare, being the largest at the end which is at- 

 tached to "the fruit. The outer shell is of an 

 ash colour, and very smooth ; beneath which is 

 another covering that envelopes the kernel, and 

 between these a'tlhck inflammable oily substance 

 is deposited, which is very caustic in its pro- 

 perties, often affecting the mouth when incau- 

 tiously put into it to be cracked. 



Culture.' — The propagation in this plant is ef- 

 fected by setting the nuts, which are procured 

 from America, in small separate pots of light 

 sandy eartli, and then ploughing them into a 

 good bark bed, without any water being admit- 

 ted till the plants are come up, as the nuts are 

 apt to rot by moisture. If the nuts be fresh the 

 plants soon'advance to the height of four or five 

 inches, but do not make a great progress after- 

 wards. As they do not bear transplanting, the 

 best method is to break the pots at the time of 

 their removal, being cautious to preserve the 

 mould about them, so as to place them in pots 

 a size larger without its being much disturbed. 



These should be immediately filled up with earth 

 of the saine sort as above, and replaced in the 

 bark hot-bed. The plants should not be re- 

 moved oftener than once a year, when care 

 should be taken that the pots are not too large, 

 as thev require the roots to be confined in order 

 to their thrivingwell. 



It is necessary to keep the plants constantly in 

 the stove, as they are too tender to stand the 

 exposure of the atmosphere in the warmest sea- 

 son of the year in this climate, even in the 

 green-house. As they are of a succulent na- 

 ture little water is required even during the 

 summer season ; and in the winter a very little, 

 once a fortnight will be suflicient. In this way 

 they may be kept several years, but they grow- 

 but' slowly after the first, seldom rising to more 

 than two feet or two feet and a half in height. 

 The juice expressed from the fruit of this 

 tree in its native state, when fermented, affords 

 an agreeable wine ; and by distillation a spirit is 

 drawn from it which is preferable to arrack and 

 rum in the making of punch. The fruit is 

 sometimes sliced and used in punch for the pur- 

 pose of giving it a fine flavour. 



The kernerof the nut in its fresh state has a 

 delicious taste, and abounds with a saccharine 

 milkv juice. 



The oil which it afibrds is an admirable pre- 

 server of timber; and the milky juice obtained 

 from the body of the tree produces an indelible 

 black colour on linen. It likewise produces an 

 astringent gummy substance. 



ANAGALLIS, a genus comprising a plarit 

 of the herbaceous perennial kind, which is 

 known by the name of Pimpernel. 



It belongs to the class and order Pentan- 

 dria Monogynia, and ranks in the natural order 

 of Rotacece. 



Its characters are : that the calyx is a five- 

 parted, sharp, and permanent perianthium : the 

 divisions keeled: the corolla is wheel-shaped: 

 the border five-parted : divisions ovate-orbicu- 

 lale, with the claws connected : the stamina 

 have erect filaments, shorter than the corolla, 

 shaosv below ; anthers simple : the pistillum is 

 agloT)ose germ, style filiform, slightly bending, 

 an'cl the stigma capitate : the pcricarpium is a 

 globose, one-celled capside, opening trans- 

 versely : the seeds are very many and angular : 

 the receptacle globose, very large. 



The species 'chiefly cultivated in the garden is 

 the J. Monelli, Upright Perennial Anagallis, or 

 Pimpernel. 



It is an erect plant about a foot in height, 

 rather bushy, closelv adorned with leaves in 

 pairs or threes. It aflords in April and May a 

 "■reat number of wheel-shaped blue flowers^ 



