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New Principles of Gardening. 
SECT. XVIUL 
Of Fennel. 
_. 1. dts Names. 
ENNEL iscalled in Greek pacabeev, in Latin Marathrum 
{ and Feniculum, in Italian Finocchio, in Spanifo Hinoio, 
in High Dutch Fenckell, in Low Dutch Venckell, and in Eng- 
lifo Fennel, Of Fennel there are. two Kinds, viz. The com- 
mon and the {weet Fennel, which laft, in the Space of two 
Years, will degenerate and becom¢ common Fennel. 
en ee ia? St ery y ¥ 
2. The Defcription. 
Both thefe Kinds of Fennel being perfeétly known to every 
one, need no Defcription. 
ge 3.. Their Temperature. 
_ Hot and dry in the third Degree. . 
‘The tender Suckers being eaten in the’ pring as a Sallet, are 
very good for the Lungs, Liver and Kidneys, opening their 
Obftru@ions and comfort. the inward parts. The Seed drunk 
in, Wine, expels, Wind, eafes the pain of the Stomach, and pre- 
vents Retchings to vomit. The green ‘Leaves, being eaten in 
Sauce with Mackerel, dye. caufe great Quantities of Milk in 
the Breafts of Women who fuckle young Children. | 
~The Decoétion of Fennel drunk, provokes Urine, eafeth the 
Pain of the Kidneys, and is very good againft the Stone; as 
alfo are the Roots, bein boiled in Wine and drank, and are 
likewife very good againft the Dropfic. © a io 
5. Their Parts for Ufe in Sallets or Sauce. 
1. The Stalks and Suckers, whilft young, for Sallets, being 
pecied and eaten as Sellery, and — 
2. The green Leaves for Sauce, Ore. 
— 
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ed 
6. The 
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