HISTORY OF BOTANY. 
ed valuable for food and seasoning-. Many of the labiate plants, as 
thyme, sage, &c., are used in cookery. The Cruciform family af- 
ford the cabbage, cauliflower, turnips, &c. ; the Leguminous family, 
beans, peas, &c. 
The Cucurbitacej3e furnish us with melons, squashes, and cucum- 
bers ; umbelliferous plants, with the aromatics, caraway, coriander, 
&(\, which are useful in medicine and confectionary. 
The plants chiefly used in domestic economy differ in dilferent 
climates and countries; some, as many kinds of grain and grasses, 
are in common use in all countries ; while others, as the bread-fruil 
and plantain, are only used in the few countries which produce 
them. The bread-corn of the temperate climates, is chiefly wheat, 
rice, and maize ; rice is a substitute for these in warm countries, and 
barley in cold countries. 
The esculent roots of the old world, are chiefly the yam, carrot, 
and turnip ; of the new, the potato. 
The pot-herbs, such as the cabbage, sea-kale, and others of the cru- 
ciform family, are used in temperate climates ; in hot climates they 
are little used. Legumes furnish an important article of food in most 
parts of the old world, and in North America. 
LECTURE LIL 
HISTORV OF BOTANY, FROM THE CREATION OF THE WORLD, TO THE REVIVAL OF 
LETTERS IN THE REIGN OF CHARLEMAGNE, A. D. 770. 
We now propose to give a brief sketch of the progress of botani- 
cal knowledge; and as this is closely connected with other branches 
of natural science, a history of the advancement of the one will ne- 
cessarily be, in some degree, a record of the march of the others. 
Natural Philosophy, Chemistry, and Botany, were all nursed in the 
same cradle, and thus grew and gained strength side by side ; 
though Botany (at first rude and imperfect) may be considered the 
elder sister. 
After becoming familiar with a science, the mind naturally seeks 
for information respecting its origin, and the progress by which it 
advanced from the first rude conceptions which might have been 
formed, to its gradual development and comparative perfection. 
The history of the progress of a science makes a part of the science 
itself ; we are interested in the various efforts of philosophers, their 
expt^rience and observations, and the trains of reasoning by which 
they arrived at those conclusions which constitute the basis oi ^he 
science. 
In Botany, as in the other sciences, physical wants were the fivf» 
guides ; man at first sought to find in vegetables, food, then ren* - '^.si 
tor diseases, and lastly, amusement and instruction. 
The first account of plants may be traced to the history of the ci, 
ation by Moses. It was on the third day of this great work *->t-l 
God said, " Let the earth bring forth grass, the herb yielding sov 
and the fruit-tree yielding fruit after his kind, whose seed is in itsei. 
upon the earth : and it was so ; and the earth brought forth grass, 
and the herb yielding seed after his kind, and the tree yielding fruit, 
Melons— Umbelliferous plants — Bread-corn— Pot-herbs— Legumes— History of bo» 
tatncal science- -Why do we wish to learn the progress of science 1 -First account o/ 
plants traced to the historv of the creation. 
