the seeds of *Erucum lens* (natural order *Leguminosae*). The lentil is closely allied to the tare, and is probably the most ancient of all the food products which man derives from the pea-tribe. The red *potage* in Gen. xxv. 34, is the small lentil decorticated, as it is sold at the present day in the bazaars of India.

Pliny mentions two kinds of lentils grown in Egypt, one rounder and blacker than the other. These were, probably, only varieties resulting from cultivation. Three such are cultivated in France, where, as in most Roman Catholic countries, this kind of pulse is extensively used during Lent; to which season, as some suppose, it gives its name.

The lentil is a native of Europe, Asia, and Northern Africa; or, at all events, it is naturalized in those parts of the world. It is cultivated occasionally in some parts of England, but chiefly as a fodder plant. The ripe seeds are very nutritious, and contain a large proportion of gluten. They are frequently imported from Alexandria for cattle-feeding; whilst, for culinary purposes, the larger and lighter-coloured varieties are imported from France and Germany, where considerable attention is paid to their cultivation and harvesting. In Egypt the lentil forms a large proportion of the general food of the inhabitants, and the halum is used for packing purposes.

The empirical preparation called *Reralenta Arabiae*, has been proved to be nothing but the meal of decorticated lentils; a food by no means well adapted to all constitutions, especially those of infants.

The quantity of starch in the lentil is very considerable; and, in addition to the gluten, renders this pulse one of the most nutritive of vegetable food products. Lentils are, however, heating if used much. The starch, according to Einhoff, is nearly one-third its weight.

The importation of lentils is very irregular; but 2000 qrs. is the largest quantity imported in one year. (r. c. a.)