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Cassia Buds

ally be met with in the gardens of this country. This species of angelica is known as garden angelica, and is the kind recommended. The common purple angelica, and the species known as masterwort, are natives of the United States, but must not be used for flavoring purposes. Angelica root is apt to be attacked by worms, and keeps better in a powdered state in full and wellclosed vessels. The smell is strong and fragrant, its taste is at first sweet, then hot, aromatic, and bitter. These properties are extracted by alcohol. Five hundred parts of the dried root produce four parts essential oil.

Calamus Root.

The sweet-flag or calamus is an indigenous plant, growing throughout the United States in wet swampy places. It is also a native of Europe and Asia. The odor of calamus is strong and fragrant, its taste pungent and aromatic. Sixteen ounces of the dried root afford about two scruples volatile oil, the yield of the fresh root is about one hundredth per cent of oil. Its virtues may be extracted by alcohol, or boiling water. Digest four ounces of the root (cut in small pieces) in half a gallon alcohol 95 per cent for ten days, then filter, or pour over the root sufficient boiling water to cover it well, and when cool strain; use as directed in the recipes.

Cassia Buds.

The Cassia is a species of cinnamon tree, and a native of China. This plant produces buds which bear some resemblance to the clove, but are smaller. When fresh, cassia buds have a rich cinnamon flavor, and yield nearly one per cent of an essential oil. This is a very diffusive