( 96 ) 



* 



GOMUTUS, Eumpli. Moncecia Polyandria. 



6. G Saccharifer, Spr. 2, p624; Saguerus rumphii, Roxb. 

 Fl. Ind. 3, p 626.—" Bhirlee," Maratha. A very stately Palm, with 

 the aspect of the Cocoanut tree, but with leaves considerably large. 

 The pith affords Sago ; the sap, Palm-wine and sugar ; and the black, 

 horse-hair-like fibres of the trunk are converted into excellent cor- 

 dage. See Marsden's History of Sumatra, and Crawford's Indian 

 Archipelago. Near Cowasjee Patel's tank, Bombay. We find 

 this tree has disappeared. 



7. G (?) sp. — A Palm inParell Garden, with smooth stem 



and pinnate leaves. What, and whence introduced ? 



8. Chamcerops Humilis, Mart. Palm. 247. — A small speci- 

 men in Garden Dapoorie. 



ACORUS, Linn., Hexandria Monogynia, Lam. t. 252 ; Gaert. 

 2, t. 84. 



9. A Calamus, Rojib. Fl. 2, p 1 69 ; Rheede Mai. t. 48 ; Rumph. 

 Amb. 5, t. 72, f. 1 ; Eng. Bot. t. 356. — Calamus aromaticus of the 

 shops ; Calamus veras of Willd. " Yekund," Hindoostanee. The 

 Sweet Flag ; is much cultivated in gardens for the medicinal, 

 subaromatic qualities of its root. It is used by the natives as a 

 febrifuge, but is chiefly valuable for the property which the roots 

 have of defending woollen and flannel clothing from the attacks 

 of insects. The Cobra-de-ca,pello snake is said never to approach 

 it, but whether this be a tradition or a fact we cannot say. As a 

 febrifuge it is mixed with the seeds of Cassia tora. 



CIL— GRAMINE^. 



THE GRASS TRIBE, Lind. Nat. Syst. p292; Loud. Hort. 

 Brit, p 542. 



HORDEUM, Triandria Digynia. The Latin name of Barley. 



1. H Hexastychon, Linn., Roxb. Fl. Ind. 1, p ,358; Moris. 

 Hist. 3j 5, 8, t. 6,/. 3. — " Satoo," Maratha ; " Jow," Hindoostanee. 

 Is cultivated to a considerable extent in the Deccan, chiefly as an 

 offering to gods. In the north of Gujarat it is a common food. 

 The plant grows best in alluvial patches of river-soil ; usual selling ■ 

 price about 64 lbs. the rupee ; makes much better broth than that 

 made with the Pearl Barley imported from Europe, inasmuch as 

 it is always fresher. The brewing of beer from malted Barley has 

 been tried at Mahableshwur, Poona, and Kurrachee, but uniformly 

 without success ; the mean temperature being too high during 

 fermentation. As usual, a good deal of money has been spent, 

 and extensive correspondence taken place, regarding these trials. 

 The Nilgherry experiment gives promise of better success. 



