A R N 



A R O 



calyx unchanged : the seeds solitary and oblong : 

 down simple ; in the hermaphrodites pubescent 

 and long : the receptacle naked. 



The species are numerous; but those cultiva- 

 ted are chiefly A. montana, Mountain Arnica ; 

 •2. A. scorjjiaides, Alternate-leaved Arnicaj 3. 

 A. crocea, Saffron-flowered Arnica. 



The first has the root woody, blackish, su- 

 perficial, appearing as if cut off", having bunches 

 of long fibres, perennial : the stem a foot or a 

 foot and half high, but not more than six inches 

 in alpine situations, obscurely angular, simple, 

 terminated by three (sometimes only two or even 

 one) upright peduncles, each bearing one flower, 

 two inches in diameter, of a deep yellow colour, 

 tinged with brown or russet and orange : the 

 calyx is dirtv green, cylindric and hairy, com- 

 posed of fifteen or sixteen scales; in the ray 

 about fourteen ligulate florets, twice as long as 

 the calyx, a line or more in breadth, striated, 

 three-toothed, having hairs at their base : the 

 seeds oblong, blackish, roughish and hairy, 

 crowned with a straw-coloured or russet-co- 

 loured down : the receptacle with deep excava- 

 tions, on the edges of which are very small 

 bristles, which make the whole seem a little 

 hairy. 



The second species has roots much jointed, 

 dividing into many irregular fleshy offsets, which 

 are variously contorted : the stems several, from 

 six or eight inches to a foot in height, termi- 

 nated by one handsome flower, of a deep yellow 

 colour, two inches over : the root-leaves almost 

 round or oval, deeply serrate, terminating sud- 

 denly in a short point, and placed on long pe- 

 tioles : the stem-leaves few, almost sessile : all 

 soft, shaggy, and viscid : the calyx shaggy, 

 open ; the outer scales longer and wider : the 

 ray of the corolla very open : the seeds a little 

 hairy, short, crowned with an egret. It is a 

 native of Switzerland. 



The third has the crown of the root woolly : 

 the root-leaves petioled, an inch and half or two 

 inches long and an inch broad, rigid, smooth on 

 the upper surface, generally oval, but sometimes 

 heart-shaped: the scapes one-flowered, with a 

 few linear bractese : the florets of the ray are fur- 

 nished with stamina. It is a native of the 

 Cape. 



Culture. — These plants are capable of being 

 propagated by sowing the seeds in the early au- 

 tumn in moist and rather shady situations. They 

 often rise from the scattered seed. They may 

 also be increased by parting the roots, and 

 planting them out in similar situations at the 

 same season, as immediately after the decay of 

 the stems. 



The third sort requires to be protected in pots 



under a good" garden-frame, or in the dry stove, 

 and must have the same management as other 

 plants of the tender exotic kind. 



AROMATIC PLANTS are such as possess a 

 fragrant aromatic flavour combined with an odo- 

 riferous smell in many of the sorts : some of 

 them are employed as savoury sweet- herbs for 

 various culinary purposes. The principal of them 

 consist of under-shrubby and herbaceous peren- 

 nials, and of annuals and biennials. Of the 

 first kinds arc thyme, sage, winter-savory, pot- 

 marjoram, winter sweet marjoram, hyssop, rue, 

 rosemary, fennel and lavender. These continue 

 furnished with leaves in most cases all the year ; 

 but the herbaceous sorts renew their stalks and 

 some of the other parts annually in spring and 

 summer, as common mint, penny-royal, baum, 

 fennel, tansey, tarragon, peppermint, and lovage. 

 Of the latter kinds are sweet-marjoram, summer- 

 savory, chervil, dill, marygold, basil, parsley, 

 caraway, anise, and angelica. And among 

 the perennial kinds, the principal culinary or 

 pot-herb aromatics are thyme, sage, winter-sa- 

 vory, marjorams, mint, penny-royal, tansey, 

 tarragon and fennel. 



All of these aromatic herbs, except the basil, 

 are mostly of hardy growth, so as to succeed 

 in any common soil or situation ; the peren- 

 nial sorts continuing several years in the same 

 plants, among which some are durable, both in 

 root and top, and remain green for use all the 

 year, as thyme, sage, winter-savory, marjoram, 

 hyssop, rue, rosemary, &c. ; while others are 

 perennial only in root, and annual in stalk, as 

 the mints, penny-royal, tansey, tarragon, and 

 fennel, furnishing their respective produce for 

 use, only in the spring, summer, and autumn. 



The perennial aromatics are easily raised, 

 either by slips, offsets, parting the roots, or by 

 seed ; and may be planted in spring, summer, or 

 autumn, in beds or borders at from six to ten 

 or twelve inches asunder ; but the annual and 

 biennial kinds continuing in the former only 

 one season, and in the latter only till the second 

 year, must be raised every year or two, accord- 

 ing to the kind, from seed in the spring in any 

 common earth in the open ground, except the 

 basil, which being tender requires a hot-bed, in 

 order to be transplanted in May and June : most 

 of the others generally remain where sown in the 

 natural ground, but may be occasionally trans- 

 planted, the sweet-majoram and summer-savory 

 in June, &c.j and likewise the angelica, as being 

 of large growth, in summer. 



As some of these only afford their useful parts 

 at particular seasons, as mint, baum, penny- 

 royal, tarragon, sweet-marjoram, Sec, tl ey 

 should be cut and preserved at such times for 

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