As to the exact habitat of licorice there is some difference of opinion. According to some authorities its native home is in the vicinity of the sea of Azov. Dioscorides was among the first to give a description of the plant and designated the pontic lands and Kappadonia of Asia Minor as its home. The Romans named the plant _Glycyrrhiza_. Celsius, Scribonius Largus, and Plinius described it as _Radix dulcis_, sweet root, on account of its sweet taste. Galenus, the eminent Roman physician, made extensive medicinal use of the roots as well as of the juice. Alexander Trallianus also recommended licorice very highly. Although this plant enjoyed extensive use during the middle ages it was apparently not included in the herbal list of Charlemagne, _Karl der Grosse_. In the 13th century licorice was highly prized in Switzerland as a remedy for lung troubles. It was similarly used in Wales and in Denmark. Pietro di Crescenzi of Bologna (1305) was the first to give a full report of the occurrence and cultivation of licorice. The Benedictine monks of St. Michaelis cultivated it extensively in the vicinity of Bamberg. The eminent authority, Flückiger, reports a peculiar practice by these monks. A new hand in the horticultural work was initiated by requiring him to dig up a complete root of a licorice plant with all its branches including the rhizome. This was by no means an easy task on account of the ramification of the roots and the extreme length of the rhizome. Glycyrrhiza is extensively cultivated in Greece, Italy, France, Russia, Germany, the Danubian Provinces, southern China, northern Africa, and to some extent in England. In the Italian province of Calabria licorice is planted with peas and corn. In the course of three years the roots are collected, the juice expressed and root evaporated to the proper consistency for shipping. New crops are grown from cuttings of the rhizomes. There is an excellent quality of licorice grown in the vicinity of Smyrna. The principal commercial varieties are grown in Spain, southern Russia, Turkey and Italy. Spanish and Russian licorice root is dried and shipped in bales or bundles. Spanish licorice root is unpeeled and occurs in pieces several feet in length. Russian licorice is usually peeled. Most of the licorice used in the United States is obtained from Italy, Russia, and Germany. Some of the licorice found upon the market is quite fragmentary and very dirty. The licorice raised in England is intended for home consumption and is placed upon the market in both the fresh and dried state. The fresh roots have an earthy and somewhat nauseous odor. The peel, or bark, of the roots contains tannic acid and a resinous oil, both of which are undesirable; hence the peeled article is usually preferred. [Illustration: LICORICE. FROM KOEHLER'S MEDICINAL-PFLANZEN. CHICAGO: A. W. MUMFORD PUBLISHER.]