1. Al'Lium Sati'Vum, Garlic

Al'Lium Sati'Vum, Garlic. The fresh bulb without drying, official 1820-1900; C. Asia, S. Europe. Bulbous plant, .6 M. (2°) high; leaves long, flat, grass-like; flowers small, white, umbels. Bulb, sub-globular, compounded of 8-wedged bulblets, covered by several membranous scales; odor pungent, alliaceous; taste warm, acrid; contains volatile oil .25 p. c, mucilage 35 p. c, albumin, sugar, starch, water 60 p. c. Stimulant, carminative, condiment, diuretic, expectorant, rubefacient; bronchitis, indigestion, infantile catarrh; poultice in catarrhal pneumonia, abscesses, earache, convulsions of children, insect and serpent wounds. Dose, 3ss-l (2-4 Gm.); syrup, 20 p. c, 3j-4 (4-15 Ml. (Cc.)); volatile oil, j-5 (.06-.3 M1. (Cc.)).

2. A. Ce'pa, Onion, and A. Por'rum, Leek, both used like garlic.