ANG 



ANG 



usus, however, assures us, that the plant 

 proves most 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 heatin the mouth and 

 fauces, which continues for some time. 

 The stalk, leaves, and seeds, appear to 

 possess the same qualities, though in an 

 inferior degree. Dr. Lewis says, that on 

 wounding the fresh root early in the spring, 

 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 diarrhoea, &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 k 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 ani- 

 seed. The aromatic quality of the root is 

 more considerable than that of any other 

 part ; but many other simples surpass an- 

 gelica in aromatic and carminative pow- 

 ers; it is seldom employed in the present 

 practice. All the parts of the wild angelica 

 are similar in quality to those of the former 

 species, but rather weaker, and the former 

 may be morejeasily procured. Co\vs,goats, 

 and swine, eat it, but horses refuse it. 



ANGIOPTERIS, in botany, a genus of 

 the Cryptogamia Filices. Essen, char, 

 fructification oval, sessile, in a line near 

 the margin of the frond, approximate in a 

 double row, one celled. 



ANG1OSPERMIA, in botany, a term 

 used, by Linnxus, to express the second 



order of the Didynamise plants, which 

 have seeds not lodged naked within the 

 cup, as in Gymnospermia, but inclosed in 

 a capsule, and adhering to a receptacle 

 in the middle of a pericarp. The class of 

 Didynamia contains the labiated and per- 

 sonated plants. The Angiospermia 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, wheel- 

 shaped, or triangular corollas. To have 

 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 GEOMETRY. 



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 

 fishing and bait fishing: the first is perform- 

 ed by the use of artificial flies, which are 

 made to imitate natural flies so exactly, 

 that fish take them with equal eagerness. 

 The second species of angling isefi'ected 

 by the application to the hook of a variety 

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

 and a number of other matters, which shall 

 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 itself 

 of so much nicety ,that to give any just idea 

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

 ticularly. See FISHING FLIES. 



To constitute a good angler, a know- 

 ledge of the natural history of the fish he 

 desires to take is essentially necessary; 

 without this, he cannot perfectly know the 

 bait most suitable to them at different sea- 

 sons, and in different situations ; which is 

 so far from being obvious, that there are 

 many small rivers which are considered as 

 totally exhausted of their fish, by the ge- 

 nerality of anglers, where, however, a few 

 of extraordinary skill will find good sportj 

 and take many fish of the best kinds. 



The fish caught by angling in this part 

 of the world are, the salmon, salmon-trout, 

 cod, bull-head, flounder, weak-fish, sea- 

 basse, black-fish, perch, rock, drum, cat- 

 fish, eel, red drum, &c. 



Several of these only inhabit the salt 

 waters, others migrate regularly from the 

 sea up the rivers to'deposit their eggs,ancl 

 some are found in the fresh waters only. 

 In the lakes, rivers, and other streams of 

 the interior, are caught rock, perch of 

 different kinds, a salmon trout, gudgeon, 

 carp, chub, roach, redfin, sucker, minnow, 



