10 
DIANDRIA MONOGYNIA. 
Class II. 
54. Stachytarpheta. Cal. tubular, 4-toothed. Cor. hypocrateriform, unequal, 5-cleft, curved. Stam. 4 : 
2 sterile. Seeds two. 
55. Lycopus. Cor. 4-cleft, nearly equal, with one segment emarginate. Stamens distant. Seeds naked. 
56. Amethystea. Cor. 5-cleft, nearly equal, with the lowest segment concave. Stamens near each other. 
Seeds naked. 
57. Zixiphora. Cal. cylindrical with ten lines, somewhat 2-lipped, S-toothed, closed with hairs. Cor. 2-Iipped. 
Seeds 4 naked. 
58. Cunila. CaL oblong, 5-toothed, closed with hairs. Cor. 2-lipped. Seeds 4 naked. 
59. Hedeoma. Cal. 2-lipped, gibbous at the base. Cor. ringent. Stamens 4 : 2 sterile. 
60. Monarda. Cor. ringent : helmet linear, wrapping up the anthers. Seeds naked. 
61. Rosmarinus. Cor. ringent. Helmet arched, bifid. Stamens curved, with a tooth. Seeds naked. 
62. Salvia. Cor. ringent. Filaments stalked cross-wise. Seeds naked. 
63. Collinsmia. Cor. somewhat ringent : the lip very finely divided. Seedfi naked. 
64. Catalpa. Cor. 5-cleft, irregular. Cal. 2-parted. Stam. 3 sterile. Caps. 2-ceUed. Seeds at each end with 
a membranous pappus. 
65. Ghinia. Cor. ringent. Cal. with 5 bristles. Fruit, a fleshy 4-celled nut. 
^ 9. Flowers complete, inferior, polypetalous. 
66. Fontanesia. Cor. with 2 petals. CaL 4-parted. Caps. 2-celled, not opening. 
67. Linociera. Cor. with 4 petals. Cal. 4-toothed. Berry with 2 cells. 
68. Ancistrum. Cal. 1-leaved, armed with barbed spines. Cor. 4 petals inserted into edge of calyx. Stam. 
2-4-5. Stigm. finely divided. Seed one, inclosed in the calyx. 
MONOGYNIA. 
30. CODA'RIUM. Vahl. 
133 acutif61ium Af%. 
31. MAYTE'NUS. Mol. 
134boaria Mol. 
32. O'LEA. W. 
135 oleaster Hoffm. 
136europaea W. 
(3 longifolia 
y latifolia 
d ferruginea 
i obliqua 
Z, buxifolia 
137 capdnsis W. en. 
138 undulata W. en. 
139 verruc6sa W. 
140 americana W. 
141 exc^sa W. 
142 fragrans W. 
Wild Tamarind. 
shining-leaved i □ or 
Maytenus. 
yellow-fruited | or 
Olive. 
bastard * i | or 
European olivei i | fr 
long-leaved i i | fr 
broad-leaved V i | fr 
iron-colored J i | fr 
twisted-leaved ^ i | fr 
box-leaved i i | fr 
leathery-leav'ditt i | or 
wave-leaved ^ \ | or 
warted *e i | or 
American * i | or 
laurel-leaved 51 I i or 
fragrant * i | or 
Leguminosce. Sp. 1 — 2. 
20 G S. Leone 
Celasirin^. Sp. 1. 
15 W ChUi 
Oleina. Sp. 8—12. 
5 jn.au W Portugal 
W 
W 
W 
W 
W 
W 
W 
jn.au 
jn.au 
jn.au 
jn.au 
jn.au 
jn.au 
jn.s 
ap.my W 
ap.my W 
jn W 
my "W 
jn.au Y 
S. Europe 
S. Europe 
S. Europe 
S. Europe 
S. Europe 
S. Europe 
C. B. S. 
C. B. S. 
C. B. S. 
N. Amer. 
Madeira 
China 
1800. 
1822. 
1821. 
1570. 
1730. 
1730. 
1814. 
1758. 
1784. 
1771. 
C l.p Kce.arc.l.31.t6 
C CO Feuill.ch.3. t.27 
CO 
r.m Flora Graeca t. 3 
r.m 
r.m 
r.m 
r.m 
r.m 
C p.l Bot. reg. 613 
C p.l Bot. cab. 379 
C p.l 
S s.p Cat. car. 1. 1 61 
S p.l 
L p.l Bot. mag. 1552 
History, Use, Propagation, Culture, 
30. Codarium. So named by Dr. Afzelius, from y^uloe^iov, a leathern pouch, in allusion to the pods of the tree. 
These are filled with an abundant pithy faicula, which is eaten by the inhabitants of the coast of Guinea, where 
the fruit is called wild tamarinds. 
31. Maytenus. The barbarous name of the shrub, and applied as a generic name by Molina. It has the habit 
of a Rhamnus, and wiU probably form an hardy inhabitant of our gardens. 
32. Olea. From eXawa, the Greek name for the plant ; a word derived in its turn, as De Theis conjectures, from 
the Celtic olew, oil. Olea is commonly put for the tree ; oliva, for the fruit ; and oleum, for the juice of the fruit. 
L'olivier, Fr. Oelbaum, Ger., and Vlivo, Ital. The cultivated olive came originally from Asia, and grows 
abundantly about Aleppo and Lebanon ; it is naturalised in different parts of the south of France, Spain, and 
Italy, and found in hedges and woods ; but the fruit of that kind is small and of no use. O. e. var. longifolia, is 
the variety chiefly cultivated in the south of France and in Italy. O. e. var. latifolia, is chiefly cultivated in 
Spain ; its fruit is near twice the size of the common olive of Provence or Italy, but the oil is so rank of flavor 
as to be too strong for most English palates. The oil and fruit, in a pickled state, are sent chiefly from Lan- 
guedoc, Leghorn, and Naples to England ; the best oil is from Leghorn, and the best pickles from Genoa and 
Marseilles. The tree seldom exceeds thirty feet in height, is branchy, glaucous, evergreen ; and of so great 
longevity, that some plantations in Italy, as at Terni, are supposed to have existed from the time of Pliny. The 
tree delights in schistous, calcareous steeps, and does not thrive in elevated situations, or at a distance from the 
sea. The best oil is produced from fruit grown in calcareous soils. Olive oil may be said to form the cream 
and butter of Spain and Italy ; and the tree has been celebrated in all ages as the bounteous gift of heaven, and 
as the emblem of peace and plenty. 
Olive oil is made by crushing the fruit to a paste, then pressing it through a woollen bag, adding hot water as 
long as any oil is produced. The oil is afterwards skimmed off" the water, and put in tubs, barrels, and bottles 
for use. The best olive oil is of a bright pale-amber color without smell, and bland to the taste. Kept warm, 
it becomes rancid, and it freezes at SS"^ Fah. It is of the same nature with all mild expressed vegetable oils ; of 
these the most fluid are preferred, and hence the oils of olives and almonds are those chiefly used in medicine. 
Oily substances do not unite with the contents of acid stomachs j but to healthy patients they afford much 
