Baum; a genus of the gymnosperma order, belonging to the didynamia class of plants. There are several species; but the most remarkable are the following. 1. The officinalis, or common baum, hath fibrous perennial roots; many upright, square, branchy, annual stalks, rising two or three feet high; garnished with oblong, indented, opposite leaves by pairs, two or three inches long, and half as broad; and, from the upper axillas, verticillate clusters of small white flowers, upon single footstalks. There is also a kind with variegated leaves. 2. The grandiflora, or Hetrurian calaminth, hath fibrous perennial roots, and annual stalks, rising about a foot high; garnished with oblong, oval, indented, hairy opposite leaves; and from the upper axillas verticillate clusters of large purple flowers, on forked footstalks. 3. The calaminta, or common calaminth of the shops, hath fibrous perennial roots; upright, square, branchy hairy stalks, rising a foot high; roundish, indented, opposite leaves; and verticillate clusters of small bluish flowers, on forked footstalks as long as the flowers. All these species are easily propagated by offsets.

Medicinal Uses. The first species, when in perfection, has a pleasant smell, somewhat of the lemon kind; and a weak, roughish, aromatic taste. The young shoots have the strongest flavour; the flowers, and the herb itself when old, or produced in very rich moist soils, or rainy seasons, is much weaker both in smell and taste. Baum is appropriated, by the writers on the materia medica, to the head, stomach, and uterus; and in all disorders of these parts, is said to do extraordinary service. So high an opinion have some chemists entertained of this plant, that they have expected to find in it a medicine which should prolong life beyond the usual period. The present practice, however, holds it in no great esteem; and ranks it (where it certainly deserves to be) among the weaker corroborants. Infusions of the leaves in water smell agreeably of the herb, but have not much taste, though on being infusitated they leave a considerable quantity of a bitterish astringent extract. Infusions of baum do not, like other aromatics, offend the head, as is complained off from sage, &c. Cold infusions in water, or spirit, are far better than the cohabited distilled water, and are the best preparations from the plant. On distilling the fresh herb with water, it impregnates the first running pretty strongly with its grateful flavour. When large quantities are subjected to the operation at once, there separates and rises to the surface of the aqueous fluid a small portion of essential oil, which some call ol. Syris, and others ol. Germanis. It is of a yellowish colour, and a very fragrant smell.