the rush, in botany: A genus of the monogynia order belonging to the hexandria class of plants; and in the natural method ranking under the 5th order, Tripetaloidæ. The calyx is hexaphyllous; there is no corolla; the capsule is unilocular. There are many species which are universally known, being very troublesome weeds, and difficult to be eradicated. The pith of two kinds, called the conglomeratus and effusus, or round-headed and soft rushes, are used for wicks to lamps and rush-lights*. The conglomeratus, and aculus or marine rush, are planted with great care on the banks of the sea in Holland, in order to prevent the water from washing away the earth; which would otherwise be removed every tide, if it were not for the roots of those rushes, which fasten very deep in the ground, and mat themselves near the surface in such a manner as to hold the earth closely together. Therefore, whenever the inhabitants perceive that the roots of these rushes are destroyed, they are very assiduous in repairing them. In the summer time when the rushes are fully grown, they are cut and tied up in bundles, which are dried, and afterwards carried into the larger towns and cities, where they are wrought into baskets, and several other useful things, which are frequently sent into England. These forts do not grow so strong in this country as on the Maeze, where they sometimes arrive at the height of four feet and upwards.

A species of rush termed juncus odoratus, "sweet Juniperus rush, or camel's hay," is sometimes brought to us from Turkey and Arabia, tied up in bundles about a foot long. The stalk, in shape and colour, somewhat resembles a barley-straw; it is full of fungous pith like that of our common rushes; the leaves are like those of wheat, and surround the stalk with several coats, as in the reed. The flowers are of a carnation colour, striped with a lighter purple. The whole plant, when in perfection, has a hot, bitterish, not unpleasant, aromatic taste, and a very fragrant smell; by long keeping it loses greatly its aromatic flavour. Distilled with water, it yields a considerable quantity of an essential oil. It was formerly often used in medicine as an aromatic, and in obstructions of the viscera, &c. but is very little employed at present.