Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 4, 1802).djvu/132

112] SPI of wax ; as the former bum not only brighter, and are of a tincr colour, but, when genuine, do not stain, or grease the finest siiks, linens, or cottons. — ^This drug is also used as a cosmetic, for solien- ing and cleansing the skin. In medicine, it is chiefly recommend- ed in the form of an emulsion, with distilled waters and the yolk of eggs, for relieving various a flec- tions of the intestines J coughs arising from defluxions of acrid humours ; &c. — Spermaceti is also dissolved in oils, and bineticially applied to bruises, sprains, and similar injuries ; as it contiibutes to mitisate pain, SPICE, a general denomination ©f aromatic drugs, possessing hot and pungent properties. Such are All-spice, Nutmeg, 1'epper, the seeds of the Caraway and CakdamoMjGingeRjMace.Salt, &c. of which we have given an account, in the progress of tiiis work. Hence, it will be useful bere, to subjoin a few remarks on the general properties of si-ice, and conclude with cnuUierating several substitutes for the imported drugs, that deserve to be more generally cultivated. The chief culinar)' use of spices, is that of serving as an ingredient in sauces, or for seasoning diff"erent articles of food, either with a view lo render them more palatable, or to obviate some hurtful cfl"e6ts, such as flatulency, acidity, &:c. Nevertheless, condiments are most- ly of a hot and stimulant na- ture, tending to irritate the nerves, and ultimately to relax the sto- mach : hence they ought to be employed with moderation, and only with provisions that cannot be easily digested without them j for the daily use of pungent drugs at SPI tfie table, necessarily excites thi'rsfj and many persons thus contra6k the ruinous habit of committing excess in fermented, vinous, or spi- rituous liquors. Among the various plants, which merit the atteution of gardeners, with a view to serve as substitutes for Indian spice, we sliall mention the following : I. MoNARDA.or Indian Hore- HouxD (Monarda Zeylonica, L.), a nalive of Crylon, but which thrives in the open air of our cli- mate. There are two species of this plant — thcjistulosa, and didy- nia : the leaves and blossoms of both possess a very dehcate fra- grance ; SO that they may be used for making tea, and for impart- ing a fine flavour to made wines, or brandy. But the most useful part of this vegetable, is its aroma- tic seeds, which M. Zizman, a German clergyman, has lately cul- tivated to a creat extent, and found tlicm equally serviceable In domestic economy, as the. most costly splcej obtained from the Indies. II. Basil (Ocymumj, a native of warm climates, consisting of eight specif s : these are propagated by seeds, and will al.so thrive in the open air of this country : if placed in a green-house, even their seeds attain to maturity. The following three species are the principal : 1. The common Basil (O. vnlgarej •,. 2. The Citron-flavoured Basil (O. cilri odorej ; and, 3. Ti)c Pink- scented Basil (^O. caryophyllatuni viaxiwuw). The leaves oi all these plants should be employed in a diicd state ; as they are too pe- netrating while fresh : those of tha last kind, in particular, may serve as excellent substitutes for nutmeg and mace, in tarts, pies, mulled wine, and other preparations. III. Gar.