Animal kingdom

See Natural Histoey. ANISE {irriOov, anethum). — There can be no reasonable doubt that ivriBov is the classical name of Anethum graveoUns, L., which is translated in EV {Mt 2:}"') anise. There is the direct evidence of Rabbi Eliezer (Tract. Maaseroth, c. iv. 5) that the secd.s, leaves, and tiie stem of dill are 'subject to tithe.' Dill is in the Talm. shabnth. It is known in Arab, by the cognate name shibifh, and is much cultivated in Pal. and Syria.

The seeds of it are used in cookery as a condiment, esp. with beans and other seeds of the pnlae kind, and their flavour is greatly liketi by the natives of Egyi)t, I'al., Syria, and the East generally. It is also u.sed by the natives as a carminative. Avicenna speaks thus of its virtues (ii. 258): 'calmant for griping, carminative diminishes swelling, and its infusion is beneficial as a wash to indolent ulcers. Its oil is useful in joint affections and neuralgias, and also as 8 hypnotic.

Its juice calms pain in the ear. Eaten for a long time it injures the sight. The plant and its seed are galactogogues, but are esp. useful in over-distension of the stomach and flatulency. Its oil is also beneficial in lui'morrhoids.'

Dill is an annual or biennial herb, of the order Umbelliferte, with a stem one to three feet high, much dissected leaves, small yellow flowers, and flattened oval fruits about one-tifth of an inch long, of a brownish colour, with a lighter-coloured wing- like border, and a pungent, aromatic odour and taste. It is found wild in cornliclds in central and Bimihem Europe and Egypt, perhaps escaped from cultivation. It has been cultivated from remote antiquity.

The ojiinion of the translators of AV, in favour of anise (I'impinella anisinn, L. ), is hardly to be weighed against the direct evidence above adduced for the identity of dill with dvriOoi'. RV gives dill in the margin. G. E. Post.