132 CALAMINT. 



serratures, rather obtuse and hairy. The flowers spring from 

 the axils of the leaves or bracteee, on branched stalks, the 

 lower flower-stalks are shorter than the leaves. The calyx 

 is bilabiate, tubular, marked with thirteen nerves ; the upper 

 lip three-toothed, the lower lip bifid, its teeth downy, slender, 

 longer than those of the upper lip ; the mouth is clothed with a 

 few white hairs. The corolla is of a light reddish purple marked 

 with dark spots, twice as long as the calyx, bilabiate ; the upper 

 lip slightly concave, with reflexed edges and emarginate ; the 

 lower lip trifid, with the middle lobe emarginate. The stamens 

 are didynamous, ascending, shorter than the upper lip, with 

 filiform incurved filaments, tipped with free two-lobed anthers. 

 The germen is four-cleft, with a filiform style, terminated by 

 a stiema divided into two acute lobes. The fruit consists of 

 four grains enclosed in the dry persistent calyx. Plate 9, 

 fig. 4, (a) the calyx ; (h) the corolla seen in front. 



This plant is indigenous to England, being not unfrequent 

 by way-sides, borders of fields and hedge-banks, in a gravelly 

 soil, but it is seldom found in any quantity together : it occurs 

 also in the south of Ireland. It is a native of most temperate 

 climates. It flowers in July and August. 



The name is derived from y.a.Xo< good, and a v6a, mint, an 

 appellation bestowed on a plant whose scent drove away 

 serpents. 



The Lesser Calamint (Calamintha Nepeta) is rather more com- 

 mon than the foregoing, and is said to be equal, if not superior 

 to it, in virtues. It is rather smaller in all its parts, especially 

 the leaves, which are more strongly serrated ; the white hairs 

 in the mouth of the calyx are more dense and prominent ; the 

 corolla is variegated with pale purple and white, and is downy 

 externally ; and the odour of the plant is more strong, and re- 

 sembles that of Pennyroyal. But the two species are often used 

 indiscriminately. 



Qualities. — The common Calamint has a strong and aro- 

 matic smell, and an aromatic pungent taste. Water extracts by 

 infusion nearly all its virtues ; and by distillation with that fluid, 

 a considerable quantity of essential oil is obtained, of a very 

 pungent taste, and smelling strongly of the herb. Rectified 

 spirit extracts its virtues better than water, and is rendered of a 

 deep green colour. 



