when they are tied up in small bundles, and will keep 
for several months. For eating, the roots are roasted in 
the embers, when they become farinaceous. The ver- 
nacular name of the plant is Somiichtan. It is the 
liquorice spoken of by Lewis and Clarke,* and by the 
navigators who have visited the north-west coast of 
America.” 
“* Root somewhat fusiform, with fleshy tubercles. Stem 
decumbent, silky. Leaflets 5-7, linear-spatulate, both 
sides covered with silky hairs; stipule subulate, their 
hairs longer than those of the leaves or stem. Flowers 
whorled ; pedicels hirsute, double the length of the calyx. 
Calyx without bracteole, both lips entire, nearly of equal 
length. Vewtllum ovate, purple ; al@ hatchet-shaped, blue, 
double the length of the vexillum ; carina pallid, ciliated, 
acute. Pod linear, covered with bristly brown hairs; 
seeds linear, brown, with black spots.” 
A hardy perennial, flowering from June to October, 
propagated by cuttings, division of the roots, and seed. 
Our drawing was made in the Garden of the Horticultural 
Society, in August 1828. 
J... 
* The liquorice of this country does not differ from that common to the 
United States; it here delights in a deep loose sandy soil, and grows very 
large and abundantly. It is prepared by roasting in the embers, and 
pounding it slightly with a small stick, in order to separate the strong liga- 
ment in the centre of the root, which is then thrown away: the root is 
chewed and swallowed. — Lewis and Clarke, p. 452. 
