P I N
P I N
They muft have frequent but. gentle waterings, and if the heat of the bed decreafes, new bark muft be mixed with the old, which will make it ferment again, and renew the lieat. In Auguft and September, as the nights grow cool, the cover- ing muft be increafed over the glafles; and towards the latter end of October, the plants muft be removed out of the bark- bed into the ftove.
During the winter feafon, great care muft be taken to regulate the heat in the ftove, never fuffering the (pint in the thermo- meter to fall below the degree for pine apples in t'he botanical ones, nor ever to rife above five degrees more. They muft be frequently watered, and the water ufed to them muft always be flrft kept four and twenty hours in the ftove. In the beginning of February the plants will fhew in their center their bud for the fruit; and in the middle of February the hot-bed of tanners bark muft be prepared, that the heat of it may be in fome meafure over before the plants are fet into it, which muft be about the middle of March. The pots muft be at firft but half w.iy buried in the bark; about a month after this they fhould be raifed up, and the bed ftirred about with a fork ; and after this, the pots are to be plunged into it, up to their rims. They are now to have frequent waterings during thefummer feafon ; they are to be frequently watered, and fhaded from the violence of the fun, in very hot days, and the glafles are now and then to be raifed a little, to give them air; the bark muft be ftirred from the bottom, and, if neceffary, a little freih bark added to it to encreafe the heat ; and this may be repeated two or three times in a fummer. The time of the ripening of the fruit in greateft perfection, is from the begin- ning of July to the end of September : they are known to be ripe by their ftrong and agreeable fmell, and by gently preffing the protuberances with a thumb and finger; which, if they feel foft and give way, afford certain figns that the fruit is ripe. When ripe, it ought to be gathered ; for, in a day or two, it Iofes its high flavour: and when pathered, they ought to be eaten at the utmoft within twenty-four hours. It is al ways beft to keep the crown on till the time of eating the fruit. Many make their hot-heds for the cultivating this fruit in frames of about three feet deep; but it is a much better way to erect, a ftove on purpofe, with bark pits in it for the hot- bed. Thefe ftoves need not be higher than to admit a perfon to walk upright on the back fide, and may be brought flopin down at the front till the glafs touches the bed. Miller Gard. Diet. See the article Stove. PlNE-ai^/f, in metallurgy, a word ufed to exprefs a fort of mould, ufed in the refining Giver. It has this name from its fhape, refembling the fruit of that name. When the refiners have taken the mixture of the filver and mer- cury together out, of the cauldron, and ftrain it through two coajne wetted cloths, to make it the thicker, they then beat it with a fort of battledoors, to drive out yet more of the quick- filver ; and ftraining it again after this, they take out the re- maining thick amalgame, and forming it into little pellets, they put thefe carefully into the moulds called pine-apples, preffing them down. The amalgame, when put into this vefiel or mould, is ufually fo rich as to be about one fifth filver. The manner of diverting this of the quickfilver afterwards, is by means of fire ; in which the quickfilver rifes in vapour, and the filver is left pure behind : but the carelefsnefs of the work- men in doing this, and particularly the ufing bad veffels, or the not luting them clofe, caufes a wade of this mineral greater than could be conceived. Alonfo tells us, that in the city of Potofi alone, at the time of his writing, when the trading in metals ran but low, above thirty thoufand pieces of eight were wafted in quickfilver that was loft one year with another. To ' prevent this, they then principally ftudied the means of keep ing the filver as dry of quickfilver as they could, in the pine- apple ; but it then holding four fifths of the whole mafs in quickfilver, the great walk was iu the feparating it after- wards. Alonfo Barba de Metal. Vws-faJt-, a name given to a preparation of the bark of thepinc- tree, ufed as a fort of feafoning to food in the manner in which we ufe fait.
The Laplanders are very fond of this, and the manner of their preparing it is given in Scheffer's hiftory of that country : they peel off the bark from the lower part of the bodies of ' thole trees, and feparating the outer rough part, they take the inner bark, which they carefully divide into its feveral thin coats: when they have thus reduced them to as thin pieces as they can, they expoie them to the fun in their fummer months to dry, and when thoroughly dried, they tear them into thin and narrow flips, and put them up in boxes made of the outer bark of other trees freih taken off. They burv thefe boxes in deep holes dug in the fands, and let them re- main thus one day; on the day following they bring together a number of ftumps of trees, and other wood, and laying them over the place where the bark is buried, they fet them on fire: the next day they t3ke out their buried boxes, and the heal having penetrated fo deep into the earth in a mild de- gree, the bark is found to have been greatly affected by it, and to have receired a red colour, and a very agreeable fla- vour, fomewhat fweetifh. This is their general fauce ; they eat it with all their food, as we do fait, but it has fo little of the nature of fait, that the name is but ill adapted to it.
There is another vegetable fubftance, which, tho' of a dif- agreeable tafte to us, yet cuftom teaches them to be fond of. This is the angelica petrofa: they cut the large ftalks of this plant before it runs to feed, and roaft them ; they eat this in corifiderable quantities vnth] their pine-falt, and efteem it not only an agreeable, but a more than ordinarily wholefome fort of food. PINGUJCULA, buttetwortj in botany, the name of a genus of plants, the characters of which arc thefe: the flower confifts of one leaf, and is of a fort of bilabiated form, in fome degree refembling the violet flower, and ending in a fort of heel : the piftil arjfes from the cup, and is fixed in the manner of a nail to the hinder part of the flower ; and finally becomes a fruit or capfule, containing a great number of fmall feeds affixed to a placenta.
The fpecies of buUe>zvort, enumerated by Mr. Tourneforr, are thefe: i. The common buiterwort, called alfo mountain fanicle, and Yorkjhhe fanicle. 2. The white flowered butter- wort, with a very fmall flower and fhort heel. 3. The purple buttcrivorl, with -z. very large flower and a very long heel. 4. The fmaller buttawsrt, with a flefh-coloured flower. Tourn, Inft. p. 1 67.
The characters of this genus, according to Linnseus, are, that the cup is a fmall acute labiated perianthium, which re- mains when the flower is fallen ; its upper lip being erect and trifid, its lower reflex and bifid : the flower is labiated, and made up of a fingle petal : the longer lip is ftrait, obtufe, trifid, and laid flat; the fhorter is bifid, more obtufe, and fpread more open: its nectarium is in the figure of a horn, and is produced from the bottom of the petal: the ftamina are two cyHndric filaments, crooked, and inclined upwards, and fhorter than the cup: the anthers: are round ifh : the piftil has a roundifh germen, a very fhort ftyle, and a ftigma compofed of two lips; the upper of which is large, plain, bent backward, and covers the anthers; the lower is very narrow and fhort, and is placed erect, and is bifid : the fruit is an oval-fhaped capfule, comprefled at the top, and na- turally opening there, and containing only one cell, full of very numerous and cylindric feeds placed loofe in it. Linnesi Genera Plant, p. 5.
PJNHONES, the name by which the Portuguefe call the purg- ing nuts, as they are called, of America; the fruit of a great ricinus, or palma-chrifti. Pifo, 169.
PJN1ROLO, in zoology, the name of a bird of the tringa kind, fomewhat approaching to the laud-piper, but larger. Its beak is a little more than a finger's breadth long, and black : it is of a mixed chefnut colour, and brown on the back ; and its belly and breaft are perfectly white : it is common in the Ita- lian markets, and very much refembles the common tringa: Rays Ornithol. p. 223.
PINK, caryopbyllus, in botany, the name of a genus of plants, the characters of which are thefe : the flower is compofed of feveral petals, difpofed in a circular form, and produced out of a tubular cup, of a cylindric fhape and membranaceous fub- ftance, and fcaly at the bottom. The piftil arifes alfo from the fame cup, and finally becomes a cylindric fruit; which, when ripe, opens at the fummit, and is furrounded by the cup, and filled with flat, and, as it were, foliaceous feeds, which adhere to a placenta. See Tab. 1. of Botany, Clafs 1. The fpeciey of caryopbyllus, enumerated by Mr. Tournefort, are thefe : 1. The common great red pink. 2. The broader- leaved great pin&. 3. Thp great pint, with variegated flowers. 4. The great caryopbylfas, with very double flowers, of a va- riegated red and white. 5. The great very double caryopbyllus, with fcarlet, red, and white flowers. 6. The great very double, deep red caryopbyllus, with three white pointals in the middle. 7. 7'he great round -flowered caryopbyllus, with fcar- let and whiteflowers. 8. The great caryotbyllus, with blackifh, purple, and fnow- white flowers. 9. The great double caryo- fhyilw, with violet and white flowers. 10. The great double caryopbyllus, with vermillion and white flowers. u. The common, tall, variegated, double caryopbyllus. 11. The great w\ut& caryopbylb/s. 13. The red and b\ood-co\aured caryopbyl- lus. 14. The white ca'-yipbyllus, with dots and lines of red. 15. The double caryopbyllus, with purplifh red flowers. 16. The flefh-coloured and white double caryop>hyllus, with fpots and lines of red. 17. The double caryopbyllus, with every leaf of the, flower half white and half red, and variegated with red fpots. 1 8. The crimfon and fnow-white caryopbyllus. j 9. The great double whitifh caryof byllus, with deep purple fpots. 20. The great bright white and fcarlet caryopbyllus. 21. The great round-flowered double ca>y pbyllus, of a deep red and white. 22. The great double flefh-coloured and white caryopbyllus. 23. The great double white-flowered ca- ry;pbyllus, with a mixture of bright red, 24. The great double caryopbyllus^ with dufky white flowers, and fpots of a ferrugineous colour. 1^. The great broad- leaved caryopbyllus, of the colour of the peacii-bollbm. 26. The great double purple caryopbyllus, with fpotted leaves. 27. The great purple caryopbyllus, with fpots of a deeper purple. 28. Thegreeniih- flowcred caryo^hvllus 29. The letter white caryopbyllus, with lines of fcarlet or violet colour. 30. The red-lead-coloured caryopbyllus, with flowers white in the center. 3*. The double violet-coloured caryopbyllus. 3^. The double orange- 2 coloured
