ARACHIS

(Lat.), n. f. A*r(a?r)'as-ki2s(ch?i?s), Gen., arach'idis, ar’achis. From apaxis (= or äpaxos), a leguminous plant men- , 170.] THE ARACHIS HYPOGÆA. 1A, 3%, tioned by Theophrastus. Fr., arachide. It., arachide. Sp, ardquida. ‘A genus of leguminous plants of the suborder Papiliona- O, no; 02, not; 03, whole; Th, thin; Th, the; U, like 00 in too; U2, blue; U3, lull; U4, full; US, urn; US, like ü (German). 360 > cece, characterized by the fruit maturing under ground. [B, 34.]— A. african a [Loureiro], A. american a [Tenore}, A, asiatica Loureiro]. African, American, and Asiatic varieties of the A. ypogæa. | [L.]—A. hypogæa [Willdenow]._ Fr., arachide souter raine, pistache de terre. Ger., Erdnu , Erdeichel, Ackereichel. It., arachide ipogea. Sp., cacaguate, cacahuate, cacahuete, mani. ‘The peanut, earth-nut, ground-nut, ground-pea, underground kidney-bean, goober, or pindar (the a men do in, or mandubi, of the Brazil i ans); a species indigenous to South America, but cultivated in the southern United States and on the west coast of Africa, to which latter locality some have considered it indigenous. It isa diffusely branched trailing annual characterized by the pod being forced beneath the surface of the ground, after the fall of the flower, by the growth of the rigid stalk to which it is attached, where it entres rapidly, in the form of a thick, deeply netted, indehiscent shell, an inch or more long, often coutracted between the seeds, which are two or three in number. These seeds, roasted, are largely eaten, and have been recommended for habitual constipation; they are used also in the manufacture of chocolate. On expre ion, they yield a fixed oil (see Oleum arachidis). [A, 327; a, 5; B,2.]—A. oil. See Oleum arachidis—A. subterrane a. See’ A. hypogea.—Oleum arachidis, Oleum a. [Ind. Ph.]._ Fr., huile d'arachide (ou Carter de terre). Ger., Erdnu äl. Sp., aceite de cacaguate (6 de mani). Peanut, or earthnut, oil; a bland fixed oil, nearly colorle , non-drying (remaining liquid several degrees below 32° F.), of an agreeable odor and taste like those of olive oil. It contains oleic, palmitic, and arachidie acids. It is chiefly used in making poor but also to a considerable extent for the same purposes as olive oil. It is used by the Chinese for affections of the chest. [A, 827; B; L, 75.]