duces a fruit, sometimes 14lb. in weight, containing a sweet pulp, and small compartments in the centre, which abound with a sub-acid vinous juice. As it requires nearly two years to arrive at maturity, in the climate of Europe, it is seldom cultivated.
CLARIFICATION, is the act of clearing or fining liquids from heterogeneous or feculent ingredients. For this purpose, the whites of eggs, blood, and isinglass, are usually employed: the two first, for clarifying liquors, while boiling hot; the last, for those which are to be fined when cold; as wine, ale, &c. The whites of eggs are beaten up into a froth, mixed with the liquor, and united with the impure particles floating on it; which soon indurate, and are carried up to the surface, in the form of an insoluble scum. Blood operates in a similar manner, and is principally used in the processes of refining salt and sugar.
Great quantities of isinglass are consumed in fining turbid wines. A solid piece,, about a quarter of an ounce, in weight, is put into a cask of wine, where it gradually dissolves, and forms a skin upon the, surface: this pellicle at length subsides, carrying down with it the feculent matter that floated on the wine. Other vintners previously dissolve the isinglass; and, having boiled it down to a gelatinous consistence, mix it with the liquor, strongly agitate the cask, and then let it stand to settle. It deserves, however, to be remarked, that wines treated in this manner are tainted with a very putrescent animal substance, and cannot be wholesome.
CLARY, or Salvia, L. is a genus of native plants, producing two species:
1. The Pratensis, or Meadow-Clary, which grows in dry pastures, and is found principally in the counties of Surrey and Sussex. It is perennial; flowers in the months of June and July; and its leaves are slightly aromatic. When soaked in water for a few minutes, its seeds acquire a mucilaginous coat, somewhat similar to the spawn of frogs. Bechstein observes, that this plant, when used as a substitute for hops, imparts an agreeable flavour to beer and wine; but, at the same time, renders them more intoxicating, and pernicious to health. It may, however, be more usefully employed in tanning leather, and dyeing a permanent dark brown.
2. The Verbenaca, or Wild English Clary, which is also perennial, grows in gravelly, calcareous soils, and blows from June to October. This species is smaller than the preceding, but more aromatic. Its seeds, when immersed in water, possess the property of the pratensis, in a superior degree. Both the leaves and seeds of this plant have a warm, bitterish, pungent taste, and a strong, though not agreeable, odour. They are principally recommended in hysteric disorders, and in flatulent colics.
Clary-Water is composed of brandy, sugar, clary-flowers, and cinnamon, in which a little ambergris is dissolved, It is also prepared with brandy, juice of cherries, straw-berries and goose-berries, cloves, white pepper, and coriander-seeds; the whole of which are infused, sweetened, and strained.—This medicated water is said to assist digestion, and to be "an excellent cardiac;" but we have reason to apprehend that it is, like all other cordials, calculated to in-
