180 DIADELFHJA. 



snake. The plant is found in our woods, grows about eigh 

 inches high, and bears a spike of white flowers. 



ORDER IV. DECANDRIA. Stamens 10. 



GENUS. Pterocarpus. Red Saunders. Name from pteron, 

 a wing, and karpos, fruit, because its pods have membranoub 

 wings. The tree which furnishes the Red Saunders, (Ptero- 

 carpus santalinus,) of commerce, grows in the East Indies, ana 

 attains the height of 60 or 70 feet. It has alternate branches 

 and winged leaves, with bark resembling that of the Alder. 

 The wood makes a fine red color, and is the article with 

 which apothecaries color their drugs and medicines. L 

 yields its color to spirits, but not to water. 



GENUS Phaseolus. Kidney Bean. Name from phasclus 

 a little boat, which the pods somewhat resemble. The spe- 

 cies are wholesome food, and several of them common in om 

 gardens. The Common, Scarlet, Scimetar leaved, and Com- 

 mon Dwarf, are among the best species. Loudon says thai 

 the Dwarf kind may be grown through the whole winter, 

 as a stove plant, and its pods are as good in mid-winter as in 

 mid-summer. 



GENUS Lathyrus. To this genus belong the Sweet Pea. 

 (Lathyrus odoratus,) the Everlasting Pea, the Earth Pea, 

 Lord Anson's Pea, &c. 



Several species of this tribe were employed as food in 

 Germany during the last century, but produced such terribU 

 effects on the consumers, that its use was forbidden by ar 

 edict of government. It is said that the flour of this tribe, 

 mixed with one half of wheat flour, makes fine bread, which 

 at first is harmless, but that after a time it brings on a surpris- 

 ing rigidity of the limbs, so that such persons become cripple? 

 for the remainder of their lives. Swine fattened with this 

 meal, lose the use of their limbs entirely, but continue to 

 grow fat, lying on the ground. Fabroni says that swine lose 

 the use of their limbs, and become pitiable monsters by eat- 

 ing this flour. 



GENUS Pisum. Pea. Name, from the Celtic. It is the 

 most valuable of culinary legumins, and like many othej 

 domestic vegetables, its native country is unknown, having 

 oeen in general use from time immemorial. The species of 

 the genus are few, viz. Common Pea. (Pisum sativum,} 

 Field Pea, (Pisum arvense,) and Sea Pea, (P. maritimum,} 



What is said of the lathyrus, or sweet pea tribe, as food ? What num 

 oer of species belong to the Pea genus? 



