the su-gar cane, grow-ing chief-ly in the West In-dies. When the canes are ripe they are cut down, tied up in bun-dles, ta-ken to the mill, and crush-ed be-tween i-ron roll-ers. The juice, be-ing thus press-ed out, is boil-ed un-til it is a sy-rup ; which is then pour-ed in-to a ves-sel call-ed the cool-er; it then goes through pro-cess af-ter process to ren-der it more pure, un-til, at length, it be-comes raw or moist su-gar; it is then put in-to ves-sels with a hole at the bot-tom; out of which runs the trea-cle, which also forms an i-tem of some im-port in com-merce: last-ly, it is pack-ed in hogs-heads, and ship-ped for Eng-land or oth-er parts of the world.

Pep-per is a hot, dry ber-ry; chief-ly u-sed to sea-son meats. It is brought from the is-lands which be-long to the Dutch in the East In-dies. White pep-per is made by steep-ing the black ber-ries in sea wa-ter: they are then ta-ken out, and laid in the sun for some days, when the outer bark be-comes loose, and is then rub-bed till the rind falls off. A great deal of the heat of the pep-per is lost by this pro-cess; which is the rea-son why the white is dear-er than the black;

and from its mild-ness, why most persons pre-fer the for-mer to the lat-ter.

The clove is found in a group of is-lands in the East In-dies known by the name of the Spice Is-lands. It grows on a tree e-qual to the lau-rel in height, and ve-ry much like it in the shape of its leaves. When the ber-ries are first pluck-ed, they are of a red-dish co-lour, but by dry-ing they as-sume a deep brown cast. This spice yields a ve-ry fra-grant o-dour; and has a bit-ter, pun-gent, and warm taste. It is some-times u-sed by the doc-tor, but is in much great-er re-quest by the cook, who em-ploys it to im-part a fla-vour to ma-ny dish-es and sau-ces.

The nut-meg is a spice com-ing from the same part of the globe, grow-ing on a clus-ter of small is-lands call-ed the Ban-das; which al-so be-long to the Dutch: when the fruit of this tree is ripe, it is near-ly as large as a peach; and, be-sides the out-er bark, the nut-meg is wrap-ped in a thin sub-stance which we call mace: these islands have yield-ed some years as much as three

hun-dred and fif-ty thou-sand pounds of nutmegs, and one hun-dred thou-sand pounds of mace; the cli-mate of them is not heal-thy, and they are on-ly of va-lue on ac-count of their produce of spi-ces.

Hemp is a plant from which cord-age and cloth are made; it is a na-tive of east-ern cli-mates, and has been hence brought in-to Eu-rope, where it is now grown with great suc-cess. It is sown in ma-ny parts of Eng-land, but chief-ly in Sus-sex and Suf-folk: the coars-er kinds of hemp on-ly are u-sed in mak-ing cord-age, the fi-ner they re-serve for cloth; which, al-though not of so neat a tex-ture as lin-en, is much strong-er, will stand the pro-cess of bleach-ing quite as well, and will im-prove in co-lour by wear.

Flax has been grown from ve-ry re-mote a-ges through-out Eu-rope, A-sia, and oth-er parts of the world. It is from the fi-bres of this plant, yield-ed by the bark, that lin-en cloth is made. We read of na-tions of ve-ry ear-ly date, whose peo-ple were clo-thed with lin-en. The mum