commonly c ompared aniseed, the | 
that of fer ied; ŝo that the name given to it 
p. 172) in 1675 was Feeniculum sinense. In 
employed asa condiment and as a spice, and it still used 
spirits in Germany, France (where it "is «e: flavouring : a 
"e de Bordeaux) and Italy. In pum according to Hanb 
sed only as a substitute for oil of an 
ds, on visa, fide K 
* stellatum officinarum, quod rig "ips as ocellari e 
enenum.” The italics are m 
* gastos 
Gee is not answerable for the br ae d the 
e second objection is, that it would require the 
of indir i name for the old and well-known Japanese ee 
however, the synonym I. ee of Siebold and Zuccarin 
adopted.—J. D. Hooker 
ExpistaBion of Plate. 
Fig. 1, Flower. Fig. 2, front view of stamen. Fig. 3, back view of 
stamen. Fig. 4, the carpels. Fig. 5, side view of single carpel : —all 
enlarged. Between Figs. 1 and 4 is represented the mature fruit. 
