CARAWAY, Carum carol, a plant of the natural order tnbelliferer, growing abun dantly in meadows and rich pastures in the middle and s. of Europe, and in some parts of Asia, naturalized in many places in Britain. In some parts of Holland and Germany, and also in the counties of Kent and Essex in England, it is extensively cultivated for its aromatic seeds—in more strict botanical language, carpels—which are used medicinally as a carminative and tonic, and are also very much used as an aromatic condiment, and by confectioners, distillers, and perfumers, enter ing into the preparation of liqueurs, cakes, sweetmeats, scented soaps, etc. They depend for their aromatic properties on a volatile oil called oil of C., which is obtained by bruising C. seeds, and distilling them with water, and is at first limpid and colorless, but becomes yellow and subsequently brown by keeping. Oil of C. is used medicinally to relieve flatulence, and to correct the nauseating and griping tendencies of some cathartic medicines; also in the preparation of spirit of C. and C. water.—Spirit of C.,
which may be prepared either by dissolving the oil of C. in proof-spirit, or by distilling bruised C. seeds along with proof-spirit, is much used in Russia and Germany as a. liqueur (lciiminetbranntwein), sweetened with sugar.—C. has a branching stem 1 to 2 ft. high, with finely divided leaves, and dense umbels of whitish flowers. The fruit is. oblong, each carpel having five thread-like ribs, with a single villa (see UMBELLIFER2E> in each of the interstices. The white carrot-shaped root of C. is sometimes used like• carrots or parsnips, but has a very strong flavor. —C. has a great enemy in the CARA WAY MOTH (hamylis daucella), the larva of which destroys both its stem and flowers.