HERBACEOUS SEASONING PLANTS. 211 



then planted out in a sheltered spot, in lines a foot a part and 6 inches 

 from plant to plant. Large quantities are thus raised. 



The annual capsicum commonly cultivated is here often called the 

 red pepper, and the different varieties abovementioned as the Cayenne, 

 pepper, are the peppers in a prepared state, for which they are now 

 much raised. They are usually eaten, coarsely ground, with cabbage, 

 cucumbers, fish, and tough meats ; and are taken medicinally in doses 

 of 6 to 10 grains, in the morning, for flatulency, weak digestion, gid- 

 diness, &c., but only in marked cases. 



The Spices, we have here concluded, are productions of plants grow- 

 ing (excepting the capsicums) exclusively in tropical climates. Their 

 qualities are acrid and hot, and hence are called peppers ; some are 

 also aromatic, and are therefore called spices ; these terms are, how- 

 ever, often applied indiscriminately. They are articles of luxury ; 

 and being of small bulk, were in ancient times, and still continue to 

 be, articles of extensive commerce. They were much used by the 

 ancients, together with myrrh and frankincense, both upon their 

 altars and funeral piles. The Romans were profuse in the use of 

 these most costly perfumes. More than a year's supply is said to have 

 been lavished by Nero at the funeral of Poppsea, and the Sabeans of 

 Arabia Felix, used no other fuel than that yielding the richest fra- 

 grance. That country abounds, indeed, with fragrant spices; and from 

 this its name originated. Ceylon is also rich in aromatic plants. The 

 price of spices is now within the reach of all, and hence their great 

 consumption in this country and in Europe. 



HERBACEOUS SEASONING PLANTS. 



These, though important for their culinary uses, are not substan- 

 tial articles of food ; but they are employed for the flavor which they 

 impart to other vegetable substances and to meats. Much taste and 

 skill is exercised in the use of these in cooking. They have also been 

 much employed for supposed medicinal virtues, and very many are 

 now esteemed for these properties ; they constitute, for these combined 

 purposes, an essential article of cultivation in every kitchen garden. 

 They are strictly aromatic and sweet small pot-herbs, possessing, with 

 the foregoing, medicinal properties. 



These plants belong chiefly to an order abounding in volatile oils, 

 to which their flavor and perfume is owing, and which resides more 

 in their stalks than in their flowers. Thyme, Mint. Sage, Majoram, 

 Clary, Savory and Basil belong to this order, and also Rue, Tansey, 

 Chamomile, &c. Parsley and Fennel are an exception to the com- 

 monly poisonous quality of the umbelliferous plants ; they are, at least, 

 innocent when eaten young, or before the flowers appear. The horse- 

 radish, of the cruciferous order, the roots of which are highly pungent 

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