200 TARRAGON. 
ration of emetics. They have likewise occasionally been 
substituted for Peruvian bark, in the case of intermittent 
fevers or agues, particularly on the Continent, but not 
with much success; and are used as a valuable sto- 
machic. Both the leaves and flowers are employed in 
fomentations and poultices. They each, but particu- 
larly the -flowers, have a powerful, though not an un- 
pleasant smell, and a bitter taste. 
They are administered in substance, as a powder or 
electuary, in infusion as tea, in decoction or extract, 
or in the form of an essential oil obtained by distillation. 
So fragrant is the camomile plant, that the places 
where it grows wild, on open gravelly commons, may 
easily be discovered by the somewhat strawberry-like 
perfume which is emitted by treading on them. This 
quality alone has sometimes induced the cultivation of 
camomile for a green walk in gardens. 
216. TARRAGON (Artemisia dracunculus) is a hardy 
plant of the wormwood tribe, which grows wild in India and the 
southern parts of Europe, and is cultivated with us in gardens 
for culinary uses. 
It has a somewhat shrubby stem ; smooth, spear-shaped, 
leaves tapering at each end; and jlowers roundish, erect, and 
on footstalks. 
This is a hot and bitter vegetable, which is some- 
times eaten with lettuces, or other salad herbs : and 
sometimes used as an ingredient in soup. Its seeds are 
pungent ; and may be advantageously substituted for 
the more costly spices obtained from the Indies. The 
Indians frequently eat the leaves of the tarragon plant 
with bread. 
The sauce called tarragon vinegar is made by in- 
fusing for fourteen .days, one pound of the leaves of 
tarragon, gathered a short time before the flowers 
appear, in one gallon of the best vinegar : straining 
this through ra flannel bag, and fining it by means of 
a little isinglass. 
