ANISEED. 115 



on the sides by which they adhere together ; they are about 

 twice the size of a mustard-seed, and are finely ribbed from 

 the base to the apex. It is cultivated in many parts of 

 England, particularly about Ipswich and in Essex. About 

 10 to 15 tons are also imported annually from Germany. 



Anise, or Aniseed. — The fruit of another Umbellifer, 

 Pimpinella Anisum. 



Also of ancient reputation, deriving its familiar name 

 from the Greek avtaov, and it would appear to have been 

 cultivated by the Hebrews, for we read in Matthew xxiii. 

 23, " Woe unto you, Scribes and Pharisees, hypocrites ! 

 for ye pay tithe of mint and anise and cummin, and have 

 omitted the weightier matters of the law." Some writers 

 imagine the anise here mentioned to have been the common 

 Dill [Anethum graveolens), but apparently without reason, 

 as the plant is a native of the Greek Islands and of Egypt, 

 whence the Israelites derived many of their economic plants. 

 It is used chiefly for flavouring liqueurs and various articles 

 of confectionery ; its Essential Oil is also extensively used. 



Aniseed is very much like the finer kinds of parsley-seed 

 in size and shape. It is largely cultivated in Malta, Spain, 

 Germany, and in the East Indies, where it is called Aneesoon. 

 But the term aniseed is applied in India to another seed 



