8o8 • Salmon V Herbal . Lib, L 
VI. The fourth , or Ordinary , or Common 
Panick, or German Panick. Its Root is bujhy like to 
thofe of the former Kinds, but f mailer, and dying 
every Tear as they do. It grows up ivitb a reafona- 
dtle ftrong jointed Stalk , full of a fpungy Pith , 
but not Downy as Millet is, having thereon , fome - 
what large Leaves, greater by much than thofe of 
Wheat, and very near to the large nefs of thofe of 
Millet, fo that they can hardly be di ft ingulfed. 
At the toy of the Stalk comes forth a whit if , long , 
round, clofe Spike , round at the end, foft , and 
as it were hairy, with fmall fhort Branches , all 
the length of it -, when it is full ripe and opened, 
it is full of hairy Joft Husks , which include a 
fmall white Gram , fomething lefs than that of 
Millet, and not fo finning. 'The tar grows at top , 
ftngle, not unlike to the Spike or Ear of that laft 
described, but much lefs. 
VII. The fifth , i or Wild Panick. Its Root is 
fmall and fibrous or thready. It grows up with 
long , J, lender , jointed, Reedy Stalks, fet at the 
Joints with long Leaves , like to thofe of Sorghum, 
Panick Wild. 
Or Indian Panick at Seft. V. aforegoing. The 
Tuft or Feather like top, is like to the Common 
Reed, or Ear of the Grafs called Ifchamon , or 
Manna Grafs. 
VIII. The Places. The firft three grow in 
Gninny, as alfo in the Eaft and Weft Indies , and 
flourilh admirably well in our Plantations in 
America •, but of them the third Species is Princi- 
pal, and that which is chiefly planted, not only 
in Guinrty , but alfo with us in the Weft Indies , 
and is Sown in many Places throughout all 
Europe, where it thrives very well. The fourth 
grows in Germany , and with us in many place's 
in Gardens. The fifth grows Wild in the hotter 
Climates, but in England, it is preferved only in 
manured Grpunds 
IX. The Times. They are not to be Sown till 
April, unlefs the \ ear be het: The fecond Kind 
does not often come to Maturity here, but the 
firft many times will, if the Summer is fealonable 
and warm , and it be Sown in a ftrong and fat 
Ground. But they profper belt in hot and dry 
Climates, and are apt to wither with much 
watering. The Grain is ripe about the beginning 
of Auguft, and being full ripe when gathered, 
may be kept good a long time, if It is carefully 
preferved from the Wevil \ or other Vermin which 
may eat it. 
X. The Qualities, Specification , Preparations 
and Virtues of the Grain are the fame with thofe 
of Millet, in Chap. 491. Self. 8. ad 17. aforegoing, 
to which I refer you. But Galen fays. That Mil- 
let \s better to all purpofes than Panick, Tweeter 
alfo in Talte, and eafier of Digeftion; but he fays, 
that Country people feed thereon, as we do 
of Wheat, being boiled in Milk, and lo eaten. 
He alfo fays, That that which grows in Italy , 
exceeds in goodnefs, that which grows in 
A fa. 
XI. 1 C ota. Johannes Leo, Hiflori* Africa, lays, 
That in fome places in thole Countries, they 
make very fine Bread of Panick. It is eaten too, 
in our Weft Indies, where alfo we Feed our 
Dunghil Fowls, Ducks, Geefe, Turkies, Pidgeons, 
&c. therewith. The Bread made of the Meal or 
Flower of Panick Hops Fluxes, by reafbh of its 
very drying Quality or Property. A Cataplafm of 
the Meal or Flower, is laid alfo to be cooling, and 
dryings Strengthens the parrfs affe&ed, and re- 
prefles a Flux of Humors. 
XII. Panick boiled (cut Pliny fays ) in Goats 
Milk, or in Cows Milk, which for all that I 
know may do as well, being Eaten twice a 
Day , flops Lasks or Fluxes of the Belly • 
but this I fuppofe is to be underftood, whillt 
the Difeafe is recent. 
P AN AX, fee All-heal, Chap. 9, 10 , £?’ii, 
fee Wound-wort Hercules, Chap. 
PANSIES, fee Hearts-Eafe, Chap. 34 6 . 
PAPER-PLANT, fee Paper-Plant, Lib. III. 
PARK-LEAVES, fee Tutfan, Chap. 
PARSLY-Corn, fee Hone-wort, Chap. 371. 
PARSLY-Dogs, fee Hemlock Parfly Leav’d, Chaps 
( 
PARSLY Laughing, fee Pafque Flower, Chap. 543,- 
PARSLY-PIRET, fee Knawel, Chap. 416. 
PARSLY-Horfe, fee Alexanders, Chap. 7. 
PARSLY-Water, fee Smallage, Chap. 
CHAR 
