Quasi faga, (from Faba 3794 to eat, it being originally the food of man). The bean, cyamus,phaseo-lus. This plant hath a long unicapsular pod, full of kidney shaped seeds; the stalks firm; the leaves in pairs, and, as it were, conjugated to a rib which ends in a point.

By the Falisci, a people of Hetruria, the bean was called haba; and from thence, perhaps,faba. Martinus derives it from Faba 3795 to feed. Bean seems to be from the Italian word baiana.

Faba Bengalensis, Faba Cambaia, Faba Ma-j.abarica. See Myrobalani.

Faba crassa. See Crassula.

Faba AEgyptiaca; cyamos AEgyptiacus, nymphaea Indica, glandifera, Madaraspatana, bem tamara, nelum-bo, lien Sinarum, colocasia, ciborum, and cibotium, from the manner of planting it. The Pontic or .AEgyptian bean. Nymphae nelumbo Lin. Sp. Pi. 730, though, by later botanists, it is referred to a new genus, nelumbium. It grows on marshy grounds in .AEgypt, and some of the neighbouring countries. When the flower falls, a small pod appears, in which the bean is lodged. It is eaten either raw or boiled, and is a tonic and astringent. See Dale.

Faba febrifuga. See Nux vomica.

Faba Graeca latifolia. See Guajacana.

Faba indica, and sancti ignatii. See Nux Vomica Serapionis.

Faba inversa, crassa, and telephii. See Crassula.

Faba major, and cyamus leguminosa; phaseo-lus major, Turkey beans, and garden beans.

They are a strong flatulent food, nutritious, but indigestible, especially when old. The flowers afford an agreeable fragrance, which they impart to water by distillation. The fresh leaves beat into a poultice with cream are cooling and repellent. The ancients call the flour of beans faba fresa, and [omentum fabae; because it is prepared without the skin, in which lies the astrin-gency, generally attributed to the flour. Raii Historia.

Faba minor, also called eqina fresa, horse beans. These differ no other way from the garden species than in being less.

Faba pecnurim. Probably from a species of laurel. The fruit is oily, and a warm aromatic. The bean possesses these qualities in a less degree; but has been employed in Sweden in stomach complaints, in colic, and diarrhoea. The infusion prepared in a close vessel is highly aromatic; but the aroma is lost by exposure to air, and by boiling. The smell of the bean resembles sassafras. The taste is aromatic, and it dissolves in the mouth.

Faba purgatrix. See Cataputia minor.

Faba suilla. See Hyoscyamus niger. ,