6G6 PHILOSOPHICAL TRANSACTIONS. [aNNO 1 769. 



plant is in flower, its flower is bent towards the ground until it touches it. The 

 pointal of the flower is then thrust into the ground to a sufficient depth, where 

 it extends itself, and forms the seed-vessel and fruit, which is brought to 

 maturity under ground, whence it is dug up for use. Being a native of warm 

 climates, it cannot be cultivated to advantage in Great Britain, or in the northern 

 colonies; but, according to Mr. Brownrigg, in southern climates its produce is 

 prodigious; and what adds to its value is, that rich land is not necessary for its 

 cultivation, as light sandy land, of small value, will produce vast crops of it. 

 Besides what the negroes cultivate for their own use, some planters raise a 

 considerable quantity of it, for the feeding of swine and poultry, which are 

 very fond of the ground pease; and, when they are permitted to eat freely of 

 them, soon become fat. 



Mr. Brownrigg considers the expressing oil from the ground pease, as a 

 discovery of his own : it may perhaps at this time be very little practised, either 

 in North Carolina, the place of his residence, or elsewhere. But certain it is, 

 that this oil was expressed above 80 years before ; as Sir Hans Sloane mentions 

 it, in the first volume of his History of Jamaica; and says, that this oil is as 

 good as that of almonds. It is probable however, that small quantities only 

 were expressed, and that even at that time the knowledge of it did not extend 

 very far. Mr. Brownrigg therefore is highly praise-worthy in reviving the 

 remembrance of procuring oil from these seeds. It is obtained, by first bruising 

 the seeds very well, and afterwards pressing them in canvas bags, as is usual in 

 procuring oil from almonds or linseed. To have the oil in the best manner, no 

 heat should be used. The heating the cheeks of the press increases the quantity 

 of the oil, but lessens its goodness, where it may be intended to be used as food, 

 or as a medicine. For other purposes, the larger quantity of oil, obtained by 

 heat, will answer equally well. Neither the seeds nor oil are apt to become 

 rancid by keeping. These seeds furnish a pure, clear, well-tasted oil ; and, as 

 far as appears, may be used for the same purposes, both in food and physic, as 

 the oils of olives or almonds. It may be applied likewise to many, if not all, the 

 economical purposes with the former of these. 



But what greatly adds to the merit of what Mr. Brownrigg has informed us 

 of, is the low price at which this oil may be obtained. He says, that 10 gallons 

 of the pease, with the husks unshelled, will, without heat, yield one gallon of 

 oil ; if pressed with heat, they will afford a much larger quantity. The value 

 of a bushel of these, in Carolina, does not exceed 8 pence, or thereabouts. 

 These will furnish a gallon of oil, the labour and apparatus to procure which, 

 cannot cost much. This price will not amount to so much as a 4th of what the 

 best Florence oil of olives costs in England. This therefore ought to be 

 considered as valuable information, as, on account of its cheapness, a larger 



