204 PENNYROYAL. 



shortly petiolate, frequently deflexed, ovate, obtuse, somewhat 

 crenated, covered with short hairs beneath, and marked with 

 small semi-transparent pores. The flowers are arranged in 

 dense, axillary, opposite cymes, resembling whorls, gradually 

 smaller towards the summit of the stem. The calyx is tubular, 

 striated, pubescent, with five small, unequal, ciliated teeth, the 

 mouth closed with hairs during the maturation of the fruit. 

 The corolla is of a pale pink or lilac colour, sometimes white, 

 pubescent externally, the tube longer than the calyx ; the limb 

 of four nearly equal obtuse lobes, of which the upper one is 

 entire. The stamens are didynamous, erect, diverging, longer 

 than the corolla ; the anthers oblong, with two parallel cells. 

 The germen is small, four-lobed, supporting a filiform style, 

 and a bifid stigma, longer than the corolla. The fruit consists 

 of four small nuts, (some of which are frequently abortive,) 

 situated in the persistent calyx. Plate 36, fig. 4, (a) leaf 

 magnified, shewing the pores ; (b) entire flower, magnified ; 

 (c) pistil ; (d) longitudinal section of the calyx, to show the nuts. 



Pennyroyal grows on moist heaths and pastures, and by the 

 margins of brooks, but is not so frequently found wild in this 

 country as cultivated in gardens, where it is generally erect, 

 not procumbent in its growth, and altogether more luxuriant 

 than in its native state. It flowers in August and September. 



This plant appears to be the y^x uv °f Dioscorides *. Pliny 

 states that it is called Pulegium, from pulex, a flea, because its 

 odour is obnoxious to that insect ; hence also the French name 

 pouliot. According to Gerard it is called in English, Penny- 

 royal, Pudding-grass, Pulial-royal, and of some Organy. 



Pennyroyal was employed by the ancient Greeks as a con- 

 diment for seasoning different viands, as at present in this and 

 other countries. 



Qualities. — This plant has a fragrant, somewhat spirituous 

 odour, and a warm, pungent, aromatic taste, causing a sensation 

 of heat in the mouth and pharynx. It contains a very fragrant, 

 pungent, essential oil, which rises freely in distillation, and is 

 more volatile than that of Mint. An hundred weight of the 

 fresh herb yields an average product of one pound of essential 

 oil. It affords a small quantity of camphor. 



Medicinal Properties and Uses. — Peppermint and Penny- 

 * Mat. Med. lib. iii. c. 361. 



