tan acetum

[Mod. Lat., from Ital. tana ceto a bed of tansy.] [TANSY.] Botany: Tansy; a genus of Composites, sub-tribe Artemisiese. Strong-scented herbs, often shrubby below. Leaves alternate, generally much divided; heads solitary or corymbose, subglobose, discoid, yellow; involucre hemispherical, imbricated; receptacle naked; ligulate florets short and trifid or wanting; pappus none, the achenes angled, crowned with a large epigynous disc and having a membranous margin. Found in most continents. Known species about fifty. [TANSY.] Tan acetum tenui folium, from Kumaon and Western Thibet, is used by the natives for flavoring puddings. tăn-æ-çi-ŭm, subst. [Gr. tanaēkēs with a long point or edge; ake a point, an edge.] Botany: A genus of Crescentiacese. Climbing shrubs, often with rooting branches, simple or trifoliolate leaves, and white, pink, violet, or scarlet flowers, found in the West Indies and South America. The pulp of Tanæcium jarowa is eaten, and poultices are prepared from it. The fruit of T. albiflorum of Jamaica is also employed for poultices. The berry of T. lilacinum of Guiana is edible. It is used for dyeing cotton cloth and straw furniture.