Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/406

384&#93; jS4] P 1 N As their flavour is speedily dissi- pated, by remaining on the plants longer than three or four days, they ou^ht to be cut at the expiration of that time, and to be eaten within 24 hours, at the farthest. — This de- licious fruit is reputed for its cordial and exhilarating properties: its acid juice, however, generally disagrees with females during gestation, as well as with persons who are sub- ie£t to flatulency, — Among the dif- iferent sorts raised in hot-houses, Bec H STEIN observes, the ^Wi/./e and red pine-apples are the most es- teemed: their juice, when ferment- ed, yields a most agreeable and wholesome vinous liquor. PINE-TREE, or Pinus, L. a genus of trees consisting of 30 species, of which the following are the most remarkable : 1 . The pinensler, or Wild Pi ne, Is a native of t!ie mountainous parts of Italy, and the South of France, whence it has b-t^n introduced into Britain. It flourishes in very in- different soils ; attains a large size ; and its branches are very extensive; but, as it advances in age, the leaves disappear, and the tree be- comes naked and deformed : hence, it is seldom planted at present, though it was formerly in great esteem as an ornament to planta- tions. The cones of this species are remarkably large, containing a white, sweet, oily kernel; from one pound of which, live ounces of an excellent oil may obtained, by ex- pression. 2. The Si^h'c'stris, or Scotch Fir. — See vol. ii. p. 270. 3. The pinea, or Stone Pine, is a tall evergreen, growing natu- rally in Spain and Portugal. It delights in sandy loams ; thougli, like the rest of the pine-family, it will thrive in any soil. The ker- PIN nels produced by this species, ure eaten in Italy, among otfier article.? of the dessert, being pr-^erred to almonds: they are reputed to be serviceable in colds, coughs, con- sumptions, &-. 4. The AHes, or Spruce Fir ; and 5. The phea, or Yew-leaved Fir. — See vol. ii. p. 27.Q. 6. The Ccmbra, or Pinaster. — See AuvENusLY. AU the species of the pine are hardy trees ; and, a.s uiey not only require a similar culture, but are also infested with the same vermin, the 1 "iider will lind these subjects concisely stated, under the article Fir-tree. From this genus of trees is ex- trafted the common turpentine, which, on distillation, affords the oil known under that name ; the process is performe i iu the follow- ing manner : Early in the spring, the bark is pared otf the pine-tree, in order that the sap may flow the more freely into the vessel placed for its reception. This is the com- mon turpentine, whirh is fit for immediate use: after the sap has ci-ased to flow, the tree is cut into billets, which are thrown into a pit, where they are set on fire: during the ignition, a b;ack, thick matter sinks to the bottom, whence it is conditfted into a proper ves- sel. Such liquor is known by the name of Tar, which is poured into barrels for sale ; but, if designed to be made into Pitch, it is boiled in large cauldrons, without the ad- dition of water, or any other fluid ; and, on becoming cool, it concretes into a hard black mass. PINK, or Dianthus, L. a genu.? of plant,•^ consisting of 28 species, six of which are indigenous, viz. 1. The Anneria, oi'Deptford Pink,