compositjE. 63 



Section II.— ABROTANUM. Tournef. 



Anthodes heterogamous ; central florets perfect, those of the 

 circuuifcrence female. Clinanth glabrous. 



SPECIES II.— ARTEMISIA VULGARIS. Linn. 



Plate DCCXXXII. 



Mch. Ic. Fl. Germ, et Helv. Vol. XVI. Tab. IMXXXVIII. 

 BUlut, Fl. Gall, et Germ. Exsicc. No. 2C92. 



Stem herbaceous, erect, paniculatelybranched, with the branches 

 spreading-ascending. Leaves not punctate, glabrous above, hoary 

 or white pubescent beneath, the lower ones stalked, with the 

 petioles auricled at the base ; pinnatipartite or bi-pinnatipartite 

 with the ultimate segments lanceolate or ovate, flat, acute, 

 apiculate. Anthodes very numerous, few-flowered, erect, sessile, 

 in ratlier short dense spikes arranged in a leafy panicle with short 

 ascending branches. Pericline oblong-ovoid ; extei'ior phyllaries 

 woolly on the back, scarious at the apex, the outer ones not 

 much shorter than the inner. Eemale florets cylindrical-filiform. 

 Clinanth glabrous. 



On hedge-banks, borders of fields, roadsides, and waste places. 

 Very common, and generally distributed. 



England, Scotland, Ireland. Perennial Autumn. 



Rootstock short, thick, woody, producing short leafy barren 

 shoots and flowering-stems 2 to 4 feet high, generally purplish- 

 red. Leaves of the barren shoots with the petioles winged, dilated, 

 and commonly with 2 or 3 foliaceous segments at the base ; lamina 

 pinnatitid or pinnatipartite, with the lobes coarsely serrate ; leaves 

 of the lower part of the flowering-stem pinnatipartite or bi-pinnati- 

 partite, the segments varying much in breadth and depth of 

 division ; uppermost leaves trifid or entire. Anthodes \ inch 

 across, florets purplish or dull-yellow. Achenes oblong-ovoid, 

 glabrous. Plant green, with the leaves white benoatli, slightly 

 aromatic. 



3Ii(yioort. 



French, Armoise Commune. German, Gemeiner Beifuss. 



This plant possesses no beauty ; but the history of its old associations is so 

 intereating tluit we can never see it without recalling them. Its common English 

 name was undoubtedly given to it from the practice of puttin;; it into the mugs from 

 which our forefathers drank, to flavour their contents. Before the introduction of 

 hops, it was used greatly for the purpose of infusing in beer, and on the Continent 



