Anise-seeds have an aromatic smell, and a pleasant warm taste, accompanied with some degree of sweetness. They have long been employed in medicine, and have been considered useful in diseases of the lungs and complaints of the stomach. They give out all their virtue to rectified spirit; and a spirituous water prepared from a mixture of equal parts of anise-seed and angelica, is kept in the shops as a cordial. 93. _PARSLEY_ (Apium petroselinum) _is an annual umbelliferous plant too common to need any description._ The uses of parsley, in our kitchens, both for sauce and garnish, are numerous and well known. It is, however, poisonous to several kinds of birds; and, although so commonly used at table, facts have been adduced from which it would appear that, with some persons, it occasions epilepsy, or at least aggravates the fits in those who are subject to that disease. Inflammation in the eyes has also been attributed to the use of it. Parsley is eaten with great avidity by sheep, and has been recommended for use in several diseases of those animals, as well as in some diseases of horses. Both the _roots_ and _seed_ are employed in medicine. The former have a sweetish taste, accompanied with a slight warmth, and a flavour somewhat resembling that of the carrot: the latter are warm and aromatic. Parsley is a native of Sardinia, and propagated by seed, which is usually sown about the month of March. 94. _CELERY_ (Apium graveolens) _is a well known plant belonging to the same tribe as parsley._ In a wild state celery is found in ditches and marshes of several parts of England, and is a small, acrid, and noxious plant, called _smallage_: but, when cultivated, it entirely loses these properties. It is grown in trenches, and is earthed up for the purpose of blanching or whitening the lower parts. The seeds are sown in spring, and the plants may be taken out for use towards the end of the autumn. Celery is eaten raw in salads, boiled in soup, or stewed. The seeds are used, particularly at sea, for the flavouring of soup, to which they give the same taste as the plant itself. 95. _COPAL is a somewhat resinous substance, obtained from a tree_ (Rhus copallinum) _the produce of America, which has winged and very entire leaves, the foot-stalks membranaceous and jointed._