to give a
pleasant flavor to snuff.

TURMERIC.

This article of commerce is furnished by the branches of the rhizome
or root-stock of the _Curcuma longa_, and _C. rotunda_, plants which
are natives of Eastern Asia, but have been grown in England and the
West Indies. They thrive well in a rich light soil, and are readily
increased by offsets from the roots.

In the East Indies, where it is known as Huldee, turmeric is much
employed in dyeing yellow, principally silks, but the color is very
fugitive. It is also used medicinally as an aromatic carminative, and
as a condiment; it enters into the composition of curry sauce or
powder, and many other articles of Indian cookery. It is cordial and
stomachic, and considered by the native doctors of India an excellent
application in powder for cleansing foul ulcers.

It is grown in, and exported chiefly from, Bengal and Malabar, Madras,
Java, and China. The turmeric of Java is in high estimation in the
European markets, ranking next to that of China, and being much
superior to that of Bengal. The seeds of _Anethum Sowa_, from their
carminative properties, form an ingredient in curry powder.

The price of turmeric in London is from 12s. to 20s. per cwt.,
according to quality. The entries for home consumption are about 4,000
to 5,000 cwts. annually. It is better shipped in casks or cases than
in bags.

A kind of arrowroot is prepared from _C. angustifolia_, another
species of this tribe of plants.

_Amaranthus gangiticus_, and another species, are much cultivated by
the Hindoos for their stews and curries.

The quantity and value of the curry stuff imported into Ceylon,
chiefly from India, has been in the last few years as follows:--

Quantity.
Years. cwts. packages. Value.
1847 6,866
1848 9,981
1849 26,347 109 9,664
1850 24,396 300 7,267
1851 32,550 9,446
1852 9,039

What is comprised under the term "curry stuff," I am not aware, but
it appears to be a bulky article, for it was imported to the extent of
32,000 cwt. in 1852.

There are two varieties of turmeric usually sent into Europe from the
East (whence all the turmeric imported into Europe is obtained), the
"long" turmeric (_Curcuma longa_), and the "round," or as it is better
known the "Chinese turmeric." The latter description is v