the GARLIC PEAR; a genus of the monogynia order, belonging to the polyandra class of plants. There are two species, both of them natives of several parts of India. They are both of the tree kind; and are chiefly distinguished by their fruit. The tapia, or garlic pear, has a smooth round fruit about the size of an orange, with a hard brown shell or cover, which incloses a mealy pulp, filled with kidney-shaped seeds. It hath a strong smell of garlic, and communicates the same to such animals as feed upon it. The tender buds from the young branches being bruised and applied to the naked skin, will blister as effectually as cantharides. It rises to the height of about 30 feet. The other grows to the size of a very large tree, with trifoliate leaves, sawed on the edges. The flowers have the smell of roses, and are succeeded by an oblong fruit of the size of an apple, covered with a very hard bony shell, and containing a soft fleshy pulp, having the taste of quinces. From the flowers of this plant is obtained by distillation a water highly odoriferous and cordial. The pulpy part of the fruit is prepared into various kinds of marmalades, which are exceedingly agreeable to the taste, and are much used by the grandees in those countries where the trees are native; they are also reckoned serviceable in dysenteries. Both species may be propagated in this country by seeds. There are to be sown upon a hot-bed in the spring; and when the plants come up, they are to be treated in the manner directed for the ANNONA.