FRU
.511
FUE
I'litt; 8vo. 2d. edition, 1768 ;—and “The British Fruit-Gardener,and Art of Pruning,” &c. by Thomas Abercrombie; 8vo. 1779.
Fruits, Colours from. The red juices of currants, mulber-ries, elder-berries, black-cherries, and other fruit, impart their ting-uig particles to water, but more completely to rectified spirits; andthe tincture acquires a brighter colour. The red watery solutions,as well as the juices, are sometimes rendered dull, and sometimesmore lively, by means of acids; they generally acquire a purplish■hue, by the addition of alkalies. The greater part of the colours ofthese juices is perishable, though they strongly resist fermentation,and continue almost unchanged, when the liquor is convertedmto wine. If Ihe juice be thinly spread upon oilier bodies, exsic-cated, and exposed to the air, the colour speedily decays; theblight red fades sooner than any other; but the dark dull red ob-tained from the juice of the black-cherrv, is of considerable dura-bility. The ripe berries of the buck-thorn tinge paper of a greencolour: when green, those berries afford a yellow, and if ripe,a purplish pigment. The injudicious practice of promiscuously al-lowingfruh, whether ripe or unripe, to children and infants, is veryreprehensible'. On account of its acidity, they are not able tobear it in excess; and their digestive powers become so frequent-ly impaired at the expence of other secretions; such as insensibleperspiration, and the discharges by stool, both of which are thusunnaturally promoted. All fruit given to young people, mightto be perfectly ripe: mothers and nurses should likewise bestowespecial attention on the cleanliness of the peels, or shells, which,as they generally pass through different hands, or may have beenstored in improper places, require to be previously wiped or"ashed.
FRUMENTACEOUS is applied by botanists to all suchplants as have a conformity with wheat, in their fruits, leaves, ears,or the like.
ERUMENTAKII, a kind of soldiers or archers under the"esteru Roman empire. The first mention we find made of theseofficers is in the reign of the emperor Adrian, who made use of themto inform himself of whatever passed.
ERUMENTATION, in Roman antiquity, a largess of cornbestowed on the people.
ERUSH, a sort of tender horn that grows in the middle of thej°le> and at some distance from the toe: it divides into twobranches, running towards the heel, in the form of a fork. Seeb arriej{ y.
ERUSTUM, in mathematics, a part of some solid body separa-ted from the rest. Thus,
L The Frustum of a Coxe is the part that remains when theto p is cut off by a plane, parallel to tbe base ; and is otherwise calleda truncated cone.
2- Tbe Frustum of a Globe, or Sphere, is any part thereofjt'fi off by a plane, the solid contents of which may be found bybus rule: To three times the square of the semidiameter of the, a ?e add the square of its height; then multiply that sum by theR-'gbt, and this product multiplied by '5236 gives the solidity of“ e frustum.
. 3. The Frustum of a Pyramid is what remains after the°Pps cut ofif by a plane parallel to its base. As a general theo-eni; in the frustum of any solid, generated by the revolution offiy conic section about its axis: if to the sum ol the two ends befined four times the middle section, then the last sum divided by"["’ill be the mean area, and being drawn into the altitiTde of theoiij will produce the content: That is A and a being (be areas
fi!e ends, and M equal the middle section ; then we have
A -j- a -j- 4 M
X h = solid content.
Ph*
"'lieu*' 1601 - 6 ' 1 - r? 0 o<l for complete solids as well as frustums,fijm!? right or oblique, and not only of the solids generatedshort f con * c sl ’ c tions, but also of all pyramids, cones, and inkip, ;,n y solid, whose parallel sections are similar figures. See
Eim' RATI0S ' ,
br ;i n c | ^ 11 Shrub. Shrubs, according to Uimneus, make a
di slj 1 ?f the seventh family in the vegetable kingdom ; and arethi s ^‘"s'fi'd from trees, in that they come up without buds. Butte 8ardt CtlCm is ''“b univel 'sal, though it be generally just withto Uiqsc of Europe . Mature h^s made no absolute distinc-
tion between trees and shrubs. Frutex, in its general acceptation,is a plant whose trunk is perennial, genuniparous, woody, dividingand subdividing into a great number of branches. In short, it isthe epitome of a tree, exemplified in the rose-bush.
FRUTINGEN, a town of the Helvetic republic , in tbe latecanton of Bern, 30 miles S. E. of Friburg .
FRUTIS, [from fruor, to enjoy,] a name of Venus.
FUCHSIA, in botany, a genu’s of the octandria monogyniaclass and order. Calyx one-leafed, coloured, bearing the corolla,very large ; petals four, small; berry inferior, four-celled, w ithmany seeds. There are five species.
FUCINUS, in ancient mythology, the god of the lake so nam-ed. His temple stood on its banks.
Fucinus Lacus, in ancient geography, a lake of Italy in thecountry of the Marsi, now called Celano, from a cognominal cita-del, in the S. of Abruzzo Ultra.
FUCUS, in antiquity, a name given to certain dyes and paints;particularly to a purple sea-plant used to dye woollens and linensof that colour. 'File dye, says Theophrastus , was very beautiful,but not lasting; for it soon began to change, and in time wentwholly off. The^ women also used something called fucus, tostain their cheeks red ; and many have supposed, from the sameword expressing boll), that the same substance was used on bothoccasions. But this, on a strict inquiry, proves not to be thecase. The Greeks called every thing ei/*o; that would stain orpaint the flesh. But this peculiar substance used by the womento paint their cheeks, was distinguished from the others by thename of rizion among the more correct writers, from a root;and was indeed a root brought from Syria into Greece .
Fucus, in botany, a genus of the cryptogamia algs. Malevesicles smooth, hollow, with villose hairs within, interwoven : fe-male vesicles smooth, filled with jelly, sprinkled with immersedgrains, prominent at the tip. Seeds solitary. This genus com-prehends most of those plants which are commonly called sea-weeds ; more than seventy species are enumerated ; they may allbe used to manure laud, or burnt for alkali. Some of tbe speciesare eaten, either fresh out of the sea ; or boiled tender, with but-ter, pepper, See. If the F. saccharinus is washed in spring-water,and then hung up in a warm place, a substance like sugar exudesfrom it.
F. Ciliatus, the CiUATF.n or Ligulatf.d Fucus, is found onthe shores of Iona and other places, but is not common. The colouris red, the substance membranous and pellucid, without rib ornerve ; tbe ordinary height of the whole plant about four or fiveinches. It is variable in its appearance, according to the differentstages of its growth. It is eaten by the Scots and Irish promiscu-ously, with dilse.
F.I’almatus, thePALMATED or SweetFucus, commonly calleddulse or dike, grows plentifully on our sea-coasts and islands. Itssubstance is membranaceous, thin, and pellucid ; the colour red,sometimes green with a little mixture of red ; its length generallyabout five or six inches, but varies from three to twelve: it isfan-shaped, or gradually dilated from Ihe base upwards. Its divi-sions are extremely various. The inhabitants both of Scotland and England take pleasure in eating this plant: and womert ofweak habits often recover an appetite by eating it raw.
FUEGO, or FOGO, one of the Cape de Verd Islands, in theAtlantic, so named from its volcano ; and called also St. Philip,from its having been discovered on St. Philip’s day. Lon. 24. 20.W. Lat. 15. 10. N.
Fuego, or Terra del Fuego, a large island, separated fromthe S. extremity of America, by the Straits of Magellan . It con-sists of a chain of stupendous mountains, some of which are vol-canoes, covered with perpetual snow'; notwithstanding which theinhabitants go naked, and paint their bodies, which are naturallylair.
FUEL. Dr. Black divides fuels into five classes; the firstcomprehends the fluid inflammable bodies; the second, peat-ortun ; the third, charcoal of wood; the fourth, pit-coal charred ;and the fifth, wood, or pit-coal, in a crude state, and capable ofyielding a copious and bright flame. • The fluid inflammables areconsidered as distinct from tbe solid, on this account, that theyare capable of burning upon a wick, and become in this way tbemost manageable sources of heat; though, on account of theirprice, they are never employed for producing it in great quanti-ties ;