ANETHUM

(Lat.), n.n. ®m(thu4m). Gr. drnov (from avd, up, and aïéew, to burn, from the pungency of the is). Fr.,aneth. Ger., Dill. It., ane to. A genus of umbelliferous herbs bearing yellow flowers in regularly compound umbels, without involucre or involucel, and having ovate or oblong, laterally compre ed fruit, with 5 smooth, obtuse ribs on each mericarp. B, 34.] By Bentham and Hooker this genus is now referred to Peucedanum. Used without qualification, it denotes dill (A. gravcolens). [B.]—/Ether oleum auethi. See Oleum anethi. net hi fructus. See Fructus anethi—A. capense [Thunberg]. See Fa- NICULUM capense.—A. foeniculum sane ]. See FŒnicuLUM vulgare.—A. fructibus ovalibus. See Fanicutum ovale—A. graveolens Linnaeus}, A, graveolens fructibus compre is. Stinking fennel. [L 119.] Sce PEUCHDANUM graveolens.—A. panmorium [Roxburgh]. See FŒNICULUM vulgare—A. pastinaca. See PASTINACA sativa.—A. piperitum. See FŒNicULUM dulce.—A. pusillum [Hort.], A. segetum [Linnzeus]. See CARUM ridolphia.—A. sow a [Roxburgh]. See PEUCEDANUM graveotens.— A. trifoliatum [Roxburgh]. A species to be referred either to Pimpiuella trifoliata [Wallich] (P. divers i folia [De Candolle]), or more probably to Pimp in elt a heyneana,[B, 212.} Agua anethi [Br. Ph.]. Dill-water; made by adding 1 Ib. (av.) of dill fruit to 2 gallons (imp.) of water, and distilling a gallon of the mixture. —Flores anethi hortensis. See Herba anethi hortens tus anethi. The fruit of Peucedanum graveolens (g. v.), official in the Br. Ph. [L, 6.|—HMerba anethi Hortensis. ‘The herb of Anethum (Peucedanum) graveolens. 180.]-Oleum anethi [Br. Ph.]. Fr., e ence (ou huile) d’aneth. Ger., Dilläl. It., olio (0 e enza) di ane to. Oil of dill; obtained by distilling the fruit of Peucedanum graveolens with water; u: internally as a carminative and externally as an enonyne: [L, 65.|—Oleum anethi æthereum. See Oleum anethi.—Oleum anethi coctum. Fr., huile d@aneth par coction. An oil of dill made by digesting 1 part of the fresh herb with 2 parts of olive-oil for three days, expelling the moisture by heat, and expre ing. [Fuld. Disp.. 1791; Sard. P| 1773; Turin Ph., 1833; Wiirt. Ph., 1796 (L, 85).} e Brunsw. Disp., 177, Palat. Disp., 1764, and Würt. Ph., 1798, ordered equal parts of the herb and olive-oil. [L, §&.]—Radix anethi ursini. The root of Meum at ham anti cum. [B, 160.1—Semen anethi, Semen anethi hortensis. Dill fruit. See Fructus anethi,