Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Andrew Bloxam
Bloxam had a particular interest in brambles (genus "Rubus", particularly section "Rubus") and roses (genus "Rosa"). According to Bagnall, Bloxam was one of the earliest English students of these genera, and from 1840 onwards issued 'fasciculi' (i.e. separate sections intended eventually to form a book), which were of great value to beginners who wished to study these plants. Bloxam gave scientific names to at least six species of "Rubus", including "Rubus colemannii", named after W.H. Coleman, another Midlands clergyman with an interest in natural history. Andrew Bloxam has specimens including a fascicle of "Rubus" in the Charterhouse School Herbarium which is housed at the University & Jepson Herbaria, University of California, Berkeley.