ems well attested, and corroborated by the above gentleman, yet I was
informed by the late Mr. Adams, comptroller of the Customs at Pembroke,
that the Oenanthe does not, that he could find, grow in that part of the
country; but that what the above unfortunate French officers did
actually eat was the wild Celery, which grows plentifully in all the wet
places near that town. I take the liberty of mentioning this
circumstance; as it will serve to keep in mind the fact, that celery,
when found wild, and growing in wet places, shold be used cautiously, it
being in such situations of a pernicious tendency. For such whose
curiosity may lead them to become acquainted with the Oenanthe crocata,
it grows in plenty near the Red House in Battersea fields on the Thames'
bank. The water-courses on the marsh at Northfleet have great quantities
of the Apium graveolens growing in them.

Plantae affines.

Cultivated celery differs from it when young, first in the shape and
size of its roots. The Oenanthe is perennial, and has a large root, which
on being cut is observed to be full of juice, which exudes in form of
globules. The celery, on the contrary, has roots in general much
smaller, particularly when in a wild state.

The leaves of celery have somewhat the same flavour, but are smaller;
the nerves on the lobes of the leaves are also very prominent, and
somewhat more pointed.

When the two plants are in bloom, a more conspicuous difference is
apparent in the involucrum and seeds, the character of which should be
consulted.

It may be mistaken for Parsley; but it is both much larger in foliage
and higher in growth; it is also different from it in the shape of the
roots.

These are the two plants most likely to be confounded with it. But the
student should also consult the difference existing between this plant
and the following, which, although somewhat alike in appearance, may be
confounded.

Angelica.

Chervil.

Alexanders.

Hemlock.

Skirret.

Cow Parsley.

Lovage.

Wild Parsnep.

Fool's Parsley.

Hamburgh Parsley.

627. PRUNUS Lauro-cerasus. THE COMON LAUREL.--The leaves of the laurel
have a bitter taste, with a flavour resembling that of the kernels of
the peach or apricot; they communicate an agreeable flavour to aqueous
and spirituous fluids, either by infusion or distillation. The distilled
water applied to the organs of smelling strongly impresses the mind with
the same ideas as arise from the ta