1*] CLO antly, if frequently rolled. It is usually sown with red clover, rye- grass, or barky, and is in blossom from May to September. It pro- duces the sweetest hay on dry land, especially when mixed with hop- clover and rye-grass ; and possesses this advantage over the common clover, that it will admit of being irrigated. Horses, cows, and goats eat it, but sheep are not fond of it, and hogs totally refuse it. The great utility of clover in fat- tening cattle is well known : we shall, therefore, conclude this ar- ticle with recommending the prac- tice of tippling, generally followed in the north of England, for pre- serving clover in wet seasons. This is effected by rolling up the grass, immediately after it has been mown, into bundles, or tipples of the size of a small barley sheaf. A baud is then drawn out from one fide, which is twisted and tied firmly round : the tipple being placed between the knees, the part above the band is drawn through the liands with a twist, and the longest grasses are pulled out, so as to tie in a knot, which finishes the point of the cone, and forms the tipple. The advantages of this practice are ubvious to the most superficial ob- server, as the rain is earned off in manner similar to the thatch of a house ; and the sun and wind thoroughly penetrate it, so as to prevent fermentation. , In Scotland, when clover is made inu> hay, it is formed into ricks, containing from 40 to 60 stone weight, within two or three days after it is cut ; thus it remains for two or three weeks, till it is collected into long stacks, some of which consist of 10,000 stone. iVw instances occur of hav pre- served in this manner, being da- CLU maged by heating j nor is there the lea-.! danger of its taking fire. CLOVE-TREE, or Caryophyk lu.t arinna'ii.iis, L. a native of the Molucca Islands, particularly of Amboyna. where it is chiefly cul- tivated. The dove-tree resembles the ohve in its bark, and the laurel in its height and leaves : no grasfi grows under it. Adorned with numerous branches, it produces vast quantities of flowers, which are at tirst white, then green, and at last red and hard. When they arrive at this degree of maturity, they are, properly speaking, cloves: in a dry state, they assume a dark yellowish cast, and at length a deep brown. Cloves acquire weight by imbib- ing water, when suspended above it, even at some distance. The Dutch, who were formerly in the sole possession of the clove-trade, are supposed to have frequently taken advantage of that property ; but such nefarious practice-, may be easily detected, by squeezing tin cloves widi the hand, and ex- pressing their moisture. This spice possesses a very fra- grant, agreeable scent, and a bit- terish pungent taste, which, in a manner, burns the mouth and throat. Considered as a medicine, cloves are very hot, stimulating ai'omaties. When distilled, they yield a limpid essential oil, which is often, though improperly, em- ployed for curing the tooth-ach ; as, from its pungent nature, it is apt to corrode the gums, and in- jure the adjacent teeth. Club-grass. See Club-rush. CLtJB-MOSSj "i- Lycopodium, L. a native genus of plants, com- prising six. species, the principal of which are — 1. The t:/t:rt:tuni . or common club-moss, which grow* in
