ANG 



ANG 



however, assures us, that the plant 

 provesmost vigorous on its native north- 

 ern mountains, and gives a decided pre- 

 ference to the root dug here, either early 

 in the spring or late in the autumn. The 

 roots of angelica are one of the principal 

 aromatics of European growth, though not 

 much regarded in the present practice. 

 They have a fragrant agreeable smell, and 

 a bitterish pungent taste ; on being chew- 

 ed they are first sweetish, afterwards acrid, 

 and leave a glowing heat in the mouth and 

 fauces, which continue for some time. 

 The stalk, leaves, ami seeds, appear to 

 possess the same qualities, though in an 

 inferior degree. Dr. Lewis says, that on 

 wounding the fresh root early in thespring, 

 it yields, from the inner part of the bark, 

 an unctuous, yellowish, odorous juice, 

 which, gently exsiccated, retains its fra- 

 grance, and proves an elegant, aromatic, 

 gummy, resin. Rectified spirit extracts 

 the whole of the virtues of the root ; wa- 

 ter but very little ; and, in distillation with 

 the latter, a small portion of very pungent 

 essential oil may be obtained. The Lap- 

 landers extol the utility of angelica, not 

 only as food but as medicine. For coughs, 

 hoarseness, and other disorders of the 

 breast, they eat the stalks, roasted in hot 

 ashes ; they also boil the tender flowers 

 in dairy milk, till it attains the consistence 

 of an extract; and they use this to pro- 

 mote perspiration in catarrhal fevers, and 

 to strengthen the stomach in diarrhza, &c. 

 According to the explanations of Sir John 

 Pringle, the herb is antiseptic, but the 

 efficacy of the leaves is soon lost by drying 

 them. The seeds also, which come near- 

 est to the roots, can scarce be kept till the 

 spring after they are gathered, without 

 the loss of their vegetative power, as well 

 as a diminution of their medicinal virtue. 

 These are the only parts of the plant 

 which are ordered by the London College, 

 and that only in compound spirit of aniseed. 

 The aromatic quality of the root is more 

 considerable than that of any other part ; 

 but many other simples surpass angelica in 

 aromatic and carminative powers; it is >cl- 

 dom employed in the present practice. 

 All the parts of the wild angelica are simi- 

 lar in quality to those of the former spe- 

 cies, but rather weaker, and the former 

 may be more easily procured. Cows, 

 goats,and swine, eat it, but horses refuse it. 



ANGIOPTERIS, in botany, a g, 

 the Cryptogamia Fili< ; , char. 



I oval, sessile, in a lii: 

 the margin of the fi-ond, approximate in a 

 double row, one celled. 



"'OSl'KKMA, in botany, a torn, 

 , by Linnaeus, to express the second 



order of the Didynamix plants, wh:< h 

 have seeds not lodged naked within the 

 cup, :is in Gymnospermia, but inclosed in 

 a capsule, and adhering to a receptacle 

 in the middle of a pericarp. The class of 

 Didynamia contains the labial ed and per- 

 sonated plants. The Angiospennia are 

 the personated; the others the labiated 

 kind. In this order many of the corollas 

 are personate, or labiate, with lips closed; 

 some, however, have bell-shaped, 

 shaped, or triangular corollas. To h:iv<- 

 seeds inclosed in a pericarp is common to 

 all ; and hence the name of the order An 

 giospermia. This order contains 87 genera. 



ANGLE, in geometry, the inclination 

 of two lines meeting one another in a 

 point, and called the legs of the angle 

 See GEOMETRT. 



ANGLING, may be defined the art of 

 catching fish by a rod and line, furnished 

 with a hook and bait, or artificial fly. It 

 is divided into two species principally,fly 

 fishingandbaitfishing: the first is perform- 

 ed by the use of artificial flies, which arc. 

 made to imitate natural flies so exactly, 

 that fish take them with equal eagerness. 

 The second species of angling is effected 

 by the application to the hook of a variety 

 of worms, grubs, small fish, parts of fish. 

 and anumberof other matters, which shal I 

 be detailed more particularly. 



Fly fishing requires more skill and ad- 

 dress than bait fishing; and the formation 

 of the artificial flies, for it is an art in itselt 

 of so much nicety, that to give any just idc:i 

 of it, we must devote an article to it par- 

 ticularly. See FISHING FLIKS. 



To constitute a good angler, a know- 

 ledge of the natural history of the fish li>- 

 desires to take is essentially necessary : 

 withoutthis,he cannot perfectly know the 

 bait most suitable to them at different sea- 

 sons, and in different situations; which i- 

 so far from being obvious, that there are 

 many small rive IN which are considered as 

 totally exhausted of their fish, by the ge- 

 nerality of anglers, where, lio\vever,afew 

 of e..\traordin;ir\ skill will find good sport, 

 and Uikc ivam fisli of the best kinds. 



The tish caught by angling in this par? 

 ofthe world are, the salmon, salmon-trout, 

 cod, bull-head, flounder, \v> 

 basse, h!ack-i.-<n. ; K, drum, cat- 



only inhabit the salt 



waters, others migrate regularly from tin- 

 sea up the riverstodepoe ,<s, and 

 some are found in the 

 In the lakes, rivers, and oth. 

 the interior, are caught rock, perch of 

 different kinds, a salmon trout, gudgeon, 

 carp, chub, roach, redfin, sucker, minnov. 



