COMPOSIT.K. (33 
Section II.— ABTIOTANUM. Toumef. 
Anthodes heterogamous ; central florets perfect, those of the 
circumference female. Glinanth glabrous. 
SPECIES II.— ARTEMISIA VULGARIS. Linn. 
Plate DCOXXXII. 
Reich. Ic. Fl. Germ, et Helv. Vol. XVI. Tab. M XXXVIII. 
Fl. Gall, et Germ. Exsicc. No. 2692. 
Stem herbaceous, erect, paniculately branched, with the branches 
spreading-ascending. Leaves not punctate, glabrous above, hoary 
or white pubescent beneath, the lower ones stalked, with the 
petioles auricled at the base ; pinnatipartite or bi-pinnatipartite 
with the ultimate segments lanceolate or ovate, flat, acute, 
apiculate. Anthodes very numerous, few-flowered, erect, sessile, 
in rather short dense spikes arranged in a leafy panicle with short 
ascending branches. Pericline oblong-ovoid ; exterior phyllarics 
w«>ully on the back, scarious at the apex, the outer ones not 
much shorter than the inner. Female florets cylindrical-filiform. 
Clinanth glabrous. 
On hedge-banks, borders of fields, roadsides, and waste places. 
Way common, and generally distributed. 
England, Scotland, Ireland. Perennial Autumn. 
Rootstock short, thick, woody, producing short leafy barren 
shoots and flowering-stems 2 to 4 feet high, generally purplish- 
red. Leaves of the barren shoots with the petioles winged, dilated, 
and commonly with 2 or 3 foliaceous segments at the base; lamina 
pinnatifid or pinnatipartite, with the lobes coarsely serrate ; leaves 
of the lower part of the flowering-stem pinnatipartite or bi-pinnati- 
partite, the segments varying much in breadth and depth of 
division ; uppermost leaves trifid or entire. Anthodes \ inch 
across, florets purplish or dull-yellow. Achenes oblong-ovoid, 
glabrous. Plant green, with the leaves white beneath, slightly 
aromatic. 
Mugwort. 
French, Armoise Commune. German, Gemeiner Jkifass. 
This plant possesses no beauty ; but the history of its old associations is so 
I interesting that we can never see it without recalling them. Its common English 
name was undoubtedly given to it from the practice of putting it into the mugs from 
which our forefathers drank, to flavour their contents. Before the introduction of 
it was used greatly for the purpose of infusing in beer, and on the Continent 
