2. Roots.—Alexander; angelica; asparagus; beet; betony, bittersweet; bluebottle; borage; coltsfoot; elecampane; eringo; fennel; fern; galingale; horse-radish; marshmallow; nettle (red); orris; parsley; scabious; sorrel; strawberry; succory; thyme (wild); tormentilla.
3. Seeds.—Anise; cardamom; carraway; citron; coriander; fennel; gromwell; melon; musk grains; mustard; nettle; parsley; saffron; tulip, seedy buds of; wormwood.
4. Fruits.—Apples (codlings, ginet moils, pearmains, pippins, golden pippins, red streaks); apricots; barberries; bilberries; cherries (black, Kentish, Morello); currants (dried, black, red); damsons; dates; jujubes; juniper berries; lemons; pears (bon chrétien & wardens); plums; prunes; raisins; rasps; sweetbriar berries; strawberries.
5. Barks, woods.—Ash-tree bark; lignum cassiæ.
6. Nuts.—Almonds; chestnuts; pine kernels; pistachios; walnuts (green).
7. Juices.—Balm; celandine; cherry; hop; lemon; onion; orange; spearmint; spinach; tansy.
8.—Distilled waters of angelica; cinnamon; mallow; orange-flower; plantain; rose (red & damask).
9. Spices of all sorts; cloves; cinnamon (also oil of, & spirit of); ginger; mace; mustard; nutmeg; pepper; peppercorns.
10. Wines.—Canary sack; claret; Deal; elder; Malaga (old); Muscat; Muscadine (Greek); red; Rhenish; sack, sherry sack; Spanish; white.