UMBELLIFERIE (Neo-Lat. nom. pl., from Lat. umbella, umbrella, umbel, diminutive of umbra, shadow, shade + fcs're, to bear). The PARSLEY FAMILY, A large and important natu ral order of dicotyledonous herbs and a few shrubs containing about 200 genera and 1500 species generally characterized by the inflores cence, an umbel which is often compound. The species abound chiefly in the temperate regions of the Northern Hemisphere. They generally have divided or compound, rarely simple. leaves, and usually abound in a resinous secretion, and vola tile oils, on account of which many are reputed poisonous. Acridity is their general character istic. Some are pleasantly aromatic, others have a powerful and disagreeable smell. In the roots of some, especially when enlarged by cultivation, starch and sugar are stored, so that they become useful for food. The systematic arrangement of the Umbelliferar has been found difficult by bot anists. Sprengel, De Candolle, Koch. and others have devoted much attention to this order. The North American species have been described by Coulter and Rose. Engler divides the genera into three suborders: Iletero,,ciadiele, giew. and Diplozygiva-, with nine tribes. Tlit
genera of evonomic importance include, Daucus, Pastinaca, Apiutn. Crithmum, Etenicillmn, Carom, Ferula. Coriandrum, Pimpinella, Petro sclinum. Archangeliea, etc. Of succulent-rooted Umbelliferte the carrot and parsnip are the hest known examples. Skirret. eartlinut T'uitoperlium ) and arracacha are also of some value. The roots of .4 nucsouMza caprnsis and Carlini are used as esculents at the Cape of Good Hope. The roots of l'hwrophyllum tubcrosum, or sham. are used in the Himalayas. The herbage of Prangos pabulario is used in the temperate parts of the East Indies for feeding cattle, and made into hay for winter fodder. The blanched stems of celery, enlarged by cultivation, are a favorite salad, and those of alexanders (Smyrnium olusatrum) were formerly used in the same way. The candied stalks of eryngo were once much esteemed, and those of angelica are still used. The leaves of parsley, chervil, fennel, etc., and the seeds of anise, caraway, coriander, ere., are used for flavoring. Lovage (Leristicunt of ficinalc) is sometimes cultivated as a salad plant.