255 JUNIPERUS COMMUNIS 



like (a galbulus) from the growth of the three uppermost bracts of 

 the cone, which become greatly enlarged, fleshy, and completely 

 coalescent except at their tips, and arching over the top enclose 

 the seeds, at first green, and not ripening till the second year, 

 when ripe purplish-black, soft, and covered with a whitish- 

 blue "bloom," about the size of a pea, surrounded at the base 

 with the empty scales of the cone. Seeds small, 3 in each fruit, 

 close together, their upper half conical and triangular, the lower 

 rounded; testa very hard, with several large glands or sacs on its 

 lower part ; embryo straight, in scanty endosperm, cotyledons 

 2, small ; radicle superior. 



Habitat. The juniper, under one or other of its varieties 

 (5 are described by Parlatore), has a very extensive distribution, 

 extending throughout Europe and North Africa, Asia north- 

 wards from the Himalayas, Japan, and North America ; the dwarf 

 form reaches far into the arctic regions, occurring in Greenland 

 and Kamtschatka. In England it grows in hilly places, and is 

 a widely diffused though not very common species ; in the south 

 it especially prefers chalk downs, but also occurs on dry sandy 

 heaths. 



Some botanists consider the three uppermost scales of the cone 

 as open carpels ; it is worthy of remark that the ovules alternate 

 with these and do not stand in their axils. 



Parlatore, in DC. Prod., p. 479; Syme, E. B., viii, p. 273; Hook, 

 f., Stud. PI., p. 348; Wats., Comp. Cyb. Brit., p. 319; A. Gray, 

 Man. Bot. U. S., p. 473 ; Hook., PI. Bor. Am., ii, p. 165 ; Eoxb., 

 PI. Ind., iii, p. 839 ; Brandis, Por. PL, p. 535 ; Lindl., PI. Med., 

 p. 556. 



Official Part and Name. OLEUM JUNIPEKI. The oil distilled 

 in Britain from the unripe fruit (B. P.). The fruit (Juniperi 

 Fructus) (I. P.). JUNIPERUS. The fruit (U. S. P.). 



1. THE FEUIT. The fruit is commonly called a berry, although 

 properly a galbulus. Juniper fruits are largely collected in 

 Savoy, and also in the South of France, in Austria, and Italy. 

 They are principally exported from Trieste and some Italian 



