Chapter M

Macaroni, of what made, and uses of, 26
Mace, what it is, how prepared for use, and uses of, 246
Madder, description, preparation, property, and uses of, 39
Madeira wine, 68
Mahogany, description of, and how obtained, 132
----, Honduras and Jamaica, 133
----, when first introduced, and uses of, 134
Maize, description and culture of, 206
----, seed, husks, stalks, &c. uses of, 206, 207
Malaga wine, 66
Malmsey Madeira, 66
Malt, how made, and used, 27
Mangel wurzel, description and uses of, 72
Mangoes, description and use of, 59
----, imitations of, 59, 207
Manna, description of, how obtained, and uses of, 263
----, seeds, what they are, and uses of, 36
Maple, common, description and uses of, 110
----, sugar, description of, 110
---- ----, juice and wood, uses of, 111
Maslin, what it is, 28
Mastic, description of, mode of obtaining, and uses of, 248
----, wood and varnish, 249
Matweed, sea, uses of, 37
Medlar, description and uses of, 146
Melon, common or musk, description, culture, and uses of, 207
----, water, description and uses of, 209
Millet, description and use of, 260
Mint, common or spear, description and uses of, 168
----, pepper, description and uses of, 169
Molasses, how made, 21
Morell, description and use of, 274
Moselle wine, 67
Mulberry-tree, fruit, juice, leaves, and bark, uses of, 214
----, cider, how made, 214
----, white, 215
Muscadel wine, 66
Mushroom, common, description of, how grown, and use of, 276
----, description and uses of various kinds, 276, 277
Mustard, description and uses of, and how adulterated, 172
Myrrh, what it is, whence obtained, and uses of, 262
Myrtle common, description and use of, 137

N.
Nankeen dye (Scot's), of what made, 157
Nectarine, 140
Nettle, common, leaves, tops, stalks, roots, flowers, and seed, uses of,
213, 214
Nettle stings, description of, 214
Nightshade, deadly, description, injurious effects, and uses of, 53, 54
Nutmeg tree, description of, 244
Nutmegs, how gathered and prepared for use, and uses of, 245
Nut-oil, from what prepared, 228
Nux vomica, description and uses of, 58

O.
Oak tree, wood, bark, saw-dust, and acorns, uses of, 222-225
Oatmeal, uses of, 24
Oats, mode of cultivation and uses of, 24
Oil-cake, of what made, and uses of, 87, 174
Olive tree, description and uses of, 11, 12
---- oil, how prepared and uses of, 11
Olives, how prepared for use, and uses of, 11
Onion, Canadian or tree, description and uses of, 90
----, common, description and uses of, 91
----, Portugal and Spanish, 91
Opium, how obtained, properties and uses of, 154, 155
----, how cultivated in England, 155
----, how adulterated, 154
Orange, flowers, juice and peel, uses of, 194, 195
----, Seville or bitter, 195
Orchall, description, preparation, and use of, 270
Orders of plants, 4
Orenberg gum, of what made, 237
Orris root, description and uses of, 17
Osier, wood and bark, uses of, 243
Ottar of roses, from what made and how adulterated, 150
Owler. See Alder.

P.
Paddy. See Rice.
Paper made from vegetable productions of different kinds, 18, 28, 101,
185, 215, 243
Papyrus, description, preparation, and uses of, 18, 19
Parsley, leaves, roots, and seed, uses of, 82
Parsnips, how cultivated, and uses of, 79
Pawpaw, description and uses of, fruit, bark, leaves, and stem, 266
Peach, fruit, kernels, flowers, and leaves, uses of, 139
Pear, fruit, wood, and leaves, uses of, 146
Pearl barley, how made, and uses of, 28
Peas, cultivation and uses of, 185, 186
----, everlasting, use of, 186
Pepper, black, how cultivated and prepared for use, 13
----, white, what it is, and how prepared, 13
----, uses of, and how adulterated, 14
----, long, description and uses of, 14, 15
----, Guinea, description and uses of, 57
Perry, of what made, 147
Peruvian bark, whence obtained, how prepared for, use, and uses of, 45
Petals, 2
Pimento, description and cultivation of, 138, 139
----, how collected and prepared for use, and uses of, 138
Pine, Weymouth, description and uses of, 235
Pines, fruit, description, history, cultivation, and uses of, 87
Pistil, 2
Pitch, how prepared, and uses of, 234, 235
Plane tree, description and uses of, 230
Plantain tree, description and uses of, 259
Plum, common, description and uses of, 143
----, French, 44
----, bullace, fruit, flowers, and wood, uses of, 144
Pomegranate, description and uses of, 141, 142
Pontac wine, 66
Pontefract cakes, how made, and uses of, 187
Poplar, great white, description and uses of, 253, 254
----, trembling, 254
----, black, 254
----, Lombardy or Italian, 255
Poppy, white, description, cultivation, and uses of, 154, 155
Port-wine, 65
Potatoe, roots, stalks, and apples, uses of, 54-56
Pounce, from what prepared, 257
Prunes, 144
Puff-ball, description and use of, 275
Pumpkin or pompion, description and uses of, 208

Q.
Quassia, description, history, and uses of, 134, 135
Quince, description and uses of, 149, 150
Quincy berries. See Currants, black.

R.
Rack or arrack, from what prepared, 218
Raisins, how prepared, and uses of, 70
Rape, culture and uses of, 70
Raspberry, uses of, 152
----, brandy, how made, 152
Rattan, description and uses of, 100
Receptacle, 3
Reed, common, uses of, 36
Resin, common and yellow, how prepared, and uses of, 233
Rhenish wine, 67
Rhubarb, officinal or Turkey, how obtained, and uses of, 123
----, how cultivated in England, 124
Rhubarb, common, description and uses of, 125
Rice, description, culture, and preparation of, 104-106
----, uses of, 105
Rush, common, description, preparation, and uses of, 102
Root of Scarcity. See Mangel Wurzel.
Rose, common garden, uses of, 150
----, hep or wild briar, flowers, fruit, and leaves, 151
----, red officinal, uses of, 152
Roses, ottar or oil of, how made, 150
----, conserve and syrup of, 150
----, honey of, 152
Rose wood, description and uses of, 110
Rosin. See Resin.
Rotang. See Dragon's Blood-tree.
Rota wine, 66
Rum, how prepared, 23
Rye, uses of, 28

S.
Saffron, description, culture, preparation, and uses of, 16, 17
Sago, description, preparation, and uses of, 255
Saint-foin, description, cultivation, and uses of, 187
Salad oil. See Olive oil.
Salep, what it is, how prepared, and uses of, 202
Sallow, common, 244
Saloop, what it is, 121
Samphire, rock, how obtained and uses of, 76
----, marsh, 76
Sandal wood, description and use of, 40
Sap-green, of what made, 57
Sassafras, description and uses of, 121
Saunders, yellow, description and use of, 40
Saxon, blue and green, what made from, 189
Scammony, what, how obtained, and uses of, 44
Sea Kale, description, mode of culture, and uses of, 171
Seed vessel, 2
Semolina, of what made, and use of, 26
Senna, description and uses of, 125
Shaddock, description and uses of, 195
Shalot, description and uses of, 90
Sherry wine, 66
Shoe-maker's wax, of what made, 235
Sloe, fruit, flowers, bark, leaves, and wood, uses of, 145
Smouch, what it is, 164
Snuff, how made, 52
Soda. See Barilla.
Sour-crout, of what made, 176
Sour-gourd, description and uses of, 178
Sowins, 24
Soy, description, preparation, and use of, 133
Spanish black, of what made, 226
Spart. See Broom.
Spruce, essence of, from what prepared, and uses of, 236
Spunk or Touchwood, description and use of, 277
Squinancy berries. See Currants, black.
Stamens, 2
Starch, prepared from different vegetable productions, 25, 55, 107, 219,
221
Stone blue, what made from, 189
Storax, description, mode of obtaining, and use of, 131
Stramonium, description, properties, and uses of, 50
Strawberries, uses of, 153
Sugar, how manufactured, 19, 20
----, muscovado or raw, and clayed, 21
----, how refined, 21
----, loaf or lump, 22
----, candy, how made, 22
----, uses of, 22
----, cane, description and cultivation of, 19
----, mode of obtaining sugar from, 20
Sunflowers, description and uses of, 201
Sycamore tree, description and uses of, 111, 112

T.
Tallow tree, description and uses of, 240
Tamarinds, description, preparation, and use of, 177
Tapioca, description, preparation, and use of, 239
Tar, how prepared, and uses of, 234
----, water, 234
Tarragon, description and use of, 200
----, vinegar, how prepared, 200
Tea, tree, description and culture of, 159, 160
----, how collected, dried, and packed, 159
----, how used by the Chinese and Japanese, 160
----, difference between black and green, 160
----, green, how prepared, 162
----, bohea, why so called, and how prepared, 160
----, congo, souchong, and Pekoe, 161, 162
----, Singlo, hyson, and gunpowder, 162, 163
----, history of the use of in Europe, 163
----, trade and uses of, 163
----, how adulterated, 164
Teak tree, description and uses of, 59
Teasel, description and uses of, 38
Teneriffe wine, 68
Tent wine, 67
Tobacco, description, culture, preparation, and uses of, 50
Toddy, from what prepared, 218
Tokay wine, how made, 67
Tolu, balsam, how obtained, and uses of, 128
Touchwood, description and use of, 277
Treacle, how made, 21
Truffles, description of, how procured, and use of, 275
Tulip tree, description and uses of, 167
Turmeric, description and use of, 9
Turnips, cultivation and uses of, 174, 175
Turpentine, common, how obtained, and uses of, 233
----, oil of, 233
----, Venice, of what prepared, and use of, 237