Hist. v. iii p. 167. — Somersetshire ; At Wyck near Bath : Rev. 0. C. Bawso- 
iov. — Surrey; About Battersea: Mr. W. Pampun, jun. — Warwickshire; 
Pophill Lane ; about Fitchell ; Ragley Woods, &c. : Mr. T. Burton. Hatton 
Wood; load-side between Hatton and Warwick; and between Leek Wootton 
Field and Stonleigh, &c. : Mr. W. CL Pi nny. Side of the Upper Street Road 
between Rugby and Hillmorton ; lt!31 : W. B. — SCOTLAN D. King’s Paik, 
Edinburgh : Mr. Yalden. Rosslyn Woods, &c. : Dr. Urkviixe. 
Perennial. — Flowers in July and August. 
Root woody, somewhat creeping. Stem 4-angled, upright, rigid, 
hairy, from 18 inches to 2 feet high. Leaves opposite, stalked, 
oblong, heart-shaped, very much wringled (rugose), crenate, or 
bluntly seriate, hairy. Clusters ( racemes J upright, terminal and 
axillary. Flowers in pairs, growing all one way (unilateral), with 
a small, egg-shaped, pointed, floral-leaf at the base of each partial 
stalk. Calyx 2-lipped, upper lip upright, entire, or slightly 3-lobed; 
lower lip with 4 rather unequal, sharp-pointed teeth, which are 
bent inwards. Corolla pale yellow, lower lip long, concave, hairy. 
Stamens purple, hairy. Anthers yellow. — Whole plant somewhat 
glutinous, bitter, and smelling very much like hops, especially 
when bruised. 
Mr. Laurents says, (in Young's Annals of Agriculture, v. i. 
p. 247,) “ Seeing so much fine ground under costly hops, I could 
not but repine at the expence of soil, poles, dung, and labour, be- 
stowed on this plant ; especially, when there is great reason to 
suppose, that the Tcucrium scorodonia would better answer the 
purpose. Of this plant, I can so far say, that in smell and taste it 
resembles hops. Its virtues remain to be ascertained by experi- 
ence, and may in a great measure be collected from those of its 
congenercs. The name by which it goes in some authors is Am- 
brosia , a name announcing something immortal and divine ; and 
to this day Ambroise is the appellation by which it goes among 
the common people in the island of Jersey. Here, in years when 
Cider, the common beverage, has failed, I have known the people 
malt each his barley at home, and, instead of hops, use to very good 
purpose, the Ambroise of their hedges.” 
Rutty says, that when this herb is boiled in wort, the beer 
sooner becomes clear, than when hops are made use of. Dr. 
Withering relates, that upon trial it gave too much colour to 
the liquor. 
