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Endive,1 too, is not without its medicinal uses. The juice of it, employed with rose oil and vinegar, has the effect of allaying headache; and taken with wine, it is good for pains in the liver and bladder: it is used, also, topically, for defluxions of the eyes. The spreading endive has received from some per- sons among us the name of "ambula." In Egypt, the wild endive is known as "cichorium,"2 the cultivated kind being called "seris." This last is smaller than the other, and the leaves of it more full of veins.

1 Divided by naturalists into wild chicory or endive, the Cichorium intybus of Linnæus, and cultivated endive, the Cichorium endivia of Linnæus. The name "endive" comes from the Arabian "hindeb;" but whether that was derived from the Latin "intubum," or vice versâ, is uncertain. The two kinds above mentioned, are subdivided, Fée says, into two varieties, the cultivated and the wild. See B. xix. c. 39.

2 The foundation of the Greek name, κιχώριον, and the Arabic "Schikhrieh."

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