The _leaves_ of the cajeput tree have an aromatic odour, somewhat resembling that of cardamom seed (15); and they yield, by distillation, an essential oil, which manifests this aromatic principle still more strongly. Among the Malays cajeput oil is a medicine in great repute; but its uses are so little known in this country that it is rarely kept even in the shops of the metropolis. In acute rheumatism and gout, however, it has been known to afford immediate relief by being rubbed on the part affected; but it ought not to be applied without great care, as it is very powerful in its effects. Cajeput oil is one of the most valuable remedies which have hitherto been discovered for the toothache. From whatever cause this affection of the face may proceed, whether from a carious or hollow tooth, rheumatic acrimony, or cold, this oil has generally been found efficacious in removing it. It is best applied by being dropped on lint, and placed in the cavity of the tooth, or round the gum. Hence it deserves a place in the medicine chest of every private family. If taken internally, in a dose of five or six drops, it heats and stimulates the whole system; and it is said to have had a beneficial effect in dropsies and intermittent fevers. In India it is used, both internally and externally, in palsies, deafness, gout, rheumatism, and several other complaints. Its odour is remarkably destructive to insects. A few drops of it, in a cabinet or drawer in which animal or vegetable specimens of natural history are kept, in a dried state, have, on this account, been found useful. Cajeput oil is chiefly prepared in the island of Bouro, one of the Moluccas; and it is imported into Europe from the East Indies. But, from its high price, it is so frequently adulterated, that it is seldom to be had genuine in Europe. ---- CLASS XIX.--SYNGENESIA. ---- ÆQUALIS. 211. _The ARTICHOKE_ (Cynara scolymus) _is a well-known plant which is grown chiefly for culinary purposes, and was originally imported into this country from the south of Europe._ This plant was cultivated with us as early as the year 1580. The parts that are eaten are the receptacle of the flower, which is called the _bottom_, and a fleshy substance on each of the scales of the calyx. The _choke_ consists of the unopened florets, and the bristles that separate them from each other: these stand upon the receptacle, and must be cleared away before the bottom can be eaten. Its name has doubtless been obtained from a notion that any one unlucky enough to get it into his throat must certainly be choked.