assful, will relieve the nausea and coldness
of flatulent indigestion. The oil put on cotton wool into the hollow
of a decayed tooth is a useful means for giving ease to toothache.
The dose of the oil is from one to five drops, on sugar, or in a
spoonful of milk. The odour of Cloves is aromatic, and the taste
pleasantly hot, but acrid. Half a tumbler of quite hot water poured
over half a dozen Cloves (which are to brew for a few minutes on
the hob, and then to be taken out), will often secure a good night to
a restless dyspeptic patient, if taken just before getting into bed. Or
if given cold before breakfast this dose will obviate constipation. In
Holland the oil of Cloves is prescribed with cinchona bark for ague.
Arthur Cecil's German medico in the Play advises his patient to "rub
your pelly mit a Clove."

All-Spice (_Pimento_) is another common occupant of the domestic
spice box. It is popular as a warming cordial, of a sweet odour, and
a grateful aromatic taste; but being a native of South America,
grows with us only as a stove plant. The leaves and bark are full of
inflammable particles, whilst walks between Pimento trees are
odorous with a delicious scent. The name All-Spice is given because
the berries afford in smell and taste a combination of Cloves,
Juniper berries, Cinnamon and Pepper. The special qualities of the
Pimento reside in the rind of these berries; and this tree is the
_Bromelia ananas_, [397] named in Brazil Nana. An extract made
from the crushed berries by boiling them down to a thick liquor, is,
when spread on linen, a capital stimulating plaster for neuralgic or
rheumatic parts. About the physician in "les Francais" it was said
admiringly "c'est lui qui a invente la salade d'Ananas." The essential
oil, as well as the spirit and the distilled water of Pimento, are
useful against flatulent indigestion and for hysterical paroxysms. This
Spice was formerly added to our syrup of buckthorn to prevent it
from griping. The berries are put into curry powder, and added to
mulled wines.

OAT.

The Oat is a native of Britain in its wild and uncultivated form, and
is distinguished by the spikelets of its ears hanging on slender
pedicels. This is the _Avena fatua_, found in our cornfields, but not
indigenous in Scotland. When cultivated it is named _Avena
sativa_. As it needs less sunshine and solar warmth to ripen the
grain than wheat, it furnishes the principal grain food of cold
Northern Europe.