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SAFFRON (Suppl.) — Indian Saffron, a name fome- times given to turmeric. See Turmeric, Cyd. Ba/tard-S aff ron, the Englifli name of a genus of plants, called by botanifts Cartbamus. See the article Carthamus, Suppl.
SAGE (Suppl.) — Sage of ' Jerufakm, a name fometimes given to a fpecies of pulmonaria. See Pulmonaria, Suppl.
Sage ofjerufalem, or Sag E-tree, names by which the pblomis of , botanifts is fometimes called. See the article PhlomiSjS 1 ^/.
Wild Sage, a name fometimes given to the lantern a of bota- . nifts. Seethe article Lantana, Suppl.
Wood-S age, the name by which fome call the fcordium or teu- crium of botanifts. See the article Teucrium, Suppl,
SAGITTA, in architecture, a name fometimes ufed for the key-piece of an arch. See Key and Arch, Cyd.
SAGREE, a name fometimes given to the galem fpinax, or prickly hound-fifh. See the article Galeus, Suppl. It is a fpecies offqualus. See the article Squalus, Suppl.
SAINT-/(?;h, in botany, the Englifli name of a genus of plants, called by botanifts onobryebis. See the articles Onobrychis and Saint-foin, Suppl.
This plant is propagated as clover for the food of cattle. It will hold well in the ground, and continue to grow and be of ufe for twenty years ; but then the main crop is always to'be mowed, and not to be eaten upon the ground.
SAKER (Suppl.) — Saker, in ornithology, the fame with facre. See the article Sacre, Suppl.
SALACIA, in zoology, the name of a genus of infects of the gymnartbria kind j the body of which is ovato-oblong, and the tentacula are numerous, and difpofed in little clufters. SeeGYMNARTHRiA, Append.
It is called by different authors priapus marinas, and mentula marina. See thearticlePRiAPE de mer, Suppl.
SALICORNIA, in botany, the name of a genus of plants, the characters of which, according to Linn&us, are thefe : the cup is of a tetragonal form, truncated, bellied out, and permanent. There is no corolla, The ftamen is a Angle, Jimple, capillary filament. The anthera is roundifh. The germen of the piftil is of an oblong ovated figure : the ftyle is Ample and placed under the ftamen, and the ftigma is bi- ' fid. There is no pericarpium, but the cup becomes more ventricofe^ and contains a Angle feed. Vid. Linntsi Gen. Plant, p. 4.
. There are only two fpecies of this genus, which are, 1. The fliort-jointedyi//Ww'<7, and 2. The longer-jointed fa- licornia. Hill, Hift. Plant, p. 154.
SALIVA (Cyd) — Dr. Pringle, in the appendix to his obfer- vations on the difeafes of the army, has given the refult of fe- deral experiments made to afcertain the effects of the faliva in digeftion.
"By adding a fmall portion of it to fome raw beef, he remark- ed, that this mixture putrefied flower than another which had no faliva in it; from whence he infers its antifeptic nature. Another experiment, made to afcertain the fermentative power of faliva, was this : he took two drachms of frefh meat, the fame quantity of bread, and to thefc added as much faliva as he fuppofed necefiary to digeftion. This mixture being fceat in a mortar, was put into a clofe phial, and fet in the furnace, where it remained about two days, with fcarce any vifible fermentation; but, on the third day, this action be- came manifeft. The bread and flefli were then found rifen in the water, a fediment forming, and bubbles of air conti- nually mounting. In fiiort, the fermentation was complete, being diftinguiined by a vinous fmell, as inordinary working liquors. The action continued abou; twice as long as when no faliva was ufed ; it was likewife much more moderate, and generated air with little tumult. When the fermentation in- tirely ceafed, the mixture had a pure acid tafte ; and what ■was equally remarkable, had no putrid fmell during the whole procefs.
From thefe experiments the doctor concludes, that if the fa- liva is well prepared, is in a fufficient quantity, and well mixed with the aliment, it is qualified for refuting putrefaction, preventing immoderate fermentation, flatulence, and acidity in the prima; via?. But if the faliva is deficient, unfound, or not well mixed with what is fwallowed, that the aliment may firft putrefy, then grow acid, and in that action ferment ftrongly, and generate much air in the ftomach and bowels. Pringle, Obferv. p. 355.
Accordingly, in furfeits, or upon fwall owing without due maftication ; when meats are eat tough and fat, or with fa- rinaceous fubftances unfermented; or, when by any acci- dent the faliva is vitiated, too fcanty, or not intimately Append. Vol. II.
mixed with the food, the fermentation becomes tumultuous, the ftomach fwells with air ; and this extraordinary commo- tion being attended with an unufual heat, brings on that uneafmefs called the heart-burn, and occafions thai exceflive fournefs of the ftomach, whereby the teeth are not only fet on edge, but the throat excoriated. This laft, however, only happens when the ftomach is relaxed, or any wije diiabled from conveying the whole aliment into the inteftines; for, what is left having time to undergo a complete fermentation, is thereby changed into a harfh fort of vinegar. Id. ibid. p. 368.
Since one great ufe of faliva is to moderate fermentation, it is probable, that fuch fubftances as refemble it moft in this quality, will prove the beft ftomachics whenever that hu- mour fails. Of this clafs are acids, wines, fpirits, and bit- ters ; but as all thefe retard as well as moderate fermentation, they may be frequently lefs proper than fome of the antifcor- butics, as horfe-radifh, muftard, and garden fcurvy-grafs, which, at the fame time that they moderate, retard fermenta- tion but little. As to aromatics, however aftifting they may- be in digeftion by their heat and ftimulus, they promife lefs of a carminative quality than either the bitters or antifcorbu- tics ; in as much as they are more difpofed to increafe than to moderate fermentation, and confequently to produce air inftead of fupprefling it. Id. ibid. p. 376.
SALLOW, a name by which feveral fpecies of the falix, or willow, are frequently called. Seethe article Salik, Suppl.
SALMON (Suppl.) — Salmon-^/, the name of a nth. found in great plenty in the rivers of Wales, agreeing in the colour of its flefh, and perhaps in kind with the common falmon. Ruft. Diet, in voc.
SALMON-fewfe, a name fometimes ufed for the young fry of falmon.
SALOMON'S yW, in botany, the fame with fobmon' s fial. See Solomon's/w/, infra.
SALT (Suppl.) — Mtna Salt. See the article ./Etna, Suppl,
oALT-wort, a name fometimes given to the falicaria or willow- herb, of other ■writers. See the article Salicarta, Suppl.
SAMPHIRE, the Englifh name of a genus of plants, called by botanifts critbmum. See the article Crithmum, Suppl.
Pric&ly Samphire, the name given by fome writers to a fpecies of ednnophora. See the article Echinophora, Suppl.
SAND (Suppl.) — SandW, in ichthyology, the Englifh name of the amntodytes. Seethe article Ammodytes, Suppl.
SAtzn-fnafo, a ipecies of ferpent. See the article Ammody- tes, Suppl.
SANICLE, the Englifli name of a genus of plants, called fa~ nicula by botanifts. See the article Sanicula, Suppl.
Water-§AmcLE, a name fometimes given to a genus of plants, called by botanifts geum. See the article Geum, Suppl.
Bear's ear Sanicle, the name by which fome call the cor- tufa of botanifts, a diftinct genus of plants. See the article Cortusa, Suppl,
SAPLING, among gardners, a name by which they call any young tree that is full of fap. Ruft. Diet, in voc.
SAPONARIA, foap-wort, in botany, the name of a genus of plants, the characters of which are thefe. The cup is a per- manent perianthium, formed of a Jingle leaf, oblong and di- vided into Ave fegmenfs at the edge. The flower confifts of five petals : the ungues are narrow, angulated, and of the length of the cup : the limb is plane, the bracteaa broad- eft towards the extremity, and obtufe. The ftamina are ten fubulated filaments, of the length of the tube of the flower, alternately inferted into the ungues of the flower : the anthe- rse are oblong and incumbent. The germen of the piftil is ..ylindric; the ftyles are two, ftrait, parallel, and of the length of the ftamina : the ftigmata are acute. The fruit is a covered capfule, nearly of the length of the cup, and con- taining only one cell ; in which are included numerous finall feeds. The receptacle is free. The germen and capfule are, in fome fpecies, more fhort and rounded, and the fegments of the cup are deeper in fome than in others ; in fome they are almoft five leaved. Vid. Linntsi Gen. Plant, p. 191. Dillenius and others make this genus only a fpecjes of fper* gula. See the article Spergula, Append,
SAPPADILLA, a name ufed by fome for the cainito, or chry* fepbyHum, of botanifts. See the article Chrysophyllum, Append.
SARACEN's confound, a name fometimes given to the felidags or virga aurea of botanifts. See the article Virca aurea, SuppL
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