I.—PHÆNOGAMOUS OR FLOWERING PLANTS. (continued 14)

Description—The shape of the seeds is that which would result if a nearly spherical body were divided perpendicularly around its axis into 6 or 8 almost equal segments, only that the back is less regularly vaulted. The seeds are ¼ of an inch high and nearly as much broad; 100 of them weigh on an average about 6 grammes. There is a smaller variety imported from Calcutta, of which 100 seeds weigh but little over 3 grammes; in every other respect the two sorts are identical. Both are of a dull black, excepting at the umbilicus, which is brown and somewhat hairy. The adjacent parts of the thin shell (testa) crack in various directions, if the seed is kept for a short time in cold water. If it is removed from the upper part of the vaulted back, the radicle becomes visible, surrounded by the undulated folds of the cotyledons, which join perpendicularly, but cannot be easily unfolded by reason of the thin seminal integument. Cut transversely, the cotyledons show the same curled structure. Throughout their tissue, small bright glands in considerable number are observable, even without a lens. The kernel, which is devoid of albumen, has at first a nutty taste, with subsequently a disagreeable persistent acridity. When bruised in a mortar, the seeds evolve a heavy earthy smell.

Microscopic Structure—The seed is covered with a dark blackish cuticle, formed of a densely packed tissue, the cells of which show zigzag outlines. The dark brown epidermis is composed of very close cylindrical cells, about 70 mkm. in length and 5 to 7 mkm. in diameter; they require to be treated with chromic acid in order that their structure may be distinctly seen.

The tissue of the kernels is made up of thick-walled cells. Between this tissue and the shell there is a colourless layer, about 70 mkm. thick, of thin-walled corky parenchyme. The cotyledons contain in their narrow tissue numerous granules of albuminous matter, mucilage, a little tannic acid, crystals of oxalate of calcium, and a few starch granules. The glands or hollows, before alluded to as occurring throughout the tissue of the cotyledons, are about 70 mkm. in diameter, and contain an oily liquid.

Chemical Composition—By exhausting the seeds dried at 100° C. with boiling ether, we obtained a thick light brownish oil having an acrid taste and concreting below 18° C. The powdered seeds yielded of this oil 14·4 per cent. Water removes from the seeds a considerable amount of mucilage, some albuminous matter and a little tannic acid. The first is soluble to some extent in dilute spirit of wine, and may be precipitated therefrom by an alcoholic solution of acetate of lead.

The active principle of kaladana is a resin, soluble in alcohol, but neither in benzol nor in ether. From the residue of the seeds after exhaustion by ether, treatment with absolute alcohol removed a pale yellowish resin in quantity equivalent to 8·2 per cent. of the seed.

Kaladana resin, which has been introduced into medical practice in India under the name of Pharbitisin,[1655] has a nauseous acrid taste and an unpleasant odour, especially when heated. It melts about 160° C. The following liquids dissolve it more or less freely, namely, spirit of wine, absolute alcohol, acetic acid, glacial acetic acid, acetone, acetic ether, methylic and amylic alcohol, and alkaline solutions. It is on the other hand insoluble in ether, benzol, chloroform, and sulphide of carbon. With concentrated sulphuric acid, it forms a brownish yellow solution, quickly assuming a violet hue. This reaction however requires a very small quantity of the powdered resin. If a solution of the resin in ammonia, after having been kept a short time, is acidulated, no precipitate is formed; but the solution is now capable of separating protoxide of copper from an alkaline solution of the tartrate, which originally it did not alter. Heated with nitric acid, the resin affords sebacic acid (see p. 446).

From these reactions of kaladana resin, we are entitled to infer that it agrees with the resin of jalap or Convolvulin. To prepare it in quantity, it would probably be best to treat the seeds with common acetic acid, and to precipitate it by neutralizing the solution. We have ascertained that the resin is not decomposed when digested with glacial acetic acid at 100° C., even for a week.

We have had the opportunity of examining a sample of kaladana resin manufactured by Messrs. Rogers and Co., chemists of Bombay and Poona, which we found to agree with that prepared by ourselves. It is a light yellowish friable mass, resembling purified jalap resin, and like it, capable of being perfectly decolorized by treatment with animal charcoal.

Uses—Kaladana seeds have cathartic powers like jalap. Besides the resin, an extract, tincture and compound powder have been introduced into the Pharmacopœia of India. In many parts of India the natives take the roasted seeds as a purgative.

SOLANACEÆ.

STIPES DULCAMARÆ.

Caules Dulcamaræ; Bitter-sweet, Dulcamara, Woody Nightshade; F. Douce-amère, Morelle grimpante; G. Bittersüss.

Botanical Origin—Solanum Dulcamara L., a perennial shrubby plant, having small purple flowers and red berries, occurring throughout Europe, except in the extreme north. It is also found in Northern Africa, and in Asia Minor, and has become naturalized in North America. It is common in moist, shady hedges and thickets.[1656]

History—Bitter nightshade, “manyglog,” was an ingredient, together with wild sage and betony, of a drink which the Welsh “Physicians of Myddfai” in the 13th century prepared for the bite of a mad dog.[1657] The stalks of bitter-sweet were also used in the medical practice by the German physicians and botanists of the 16th century, one of whom, Tragus (1552), has figured and described it, under the name of Dulcis amara or Dulcamarum.

Description—The older stems are woody; the upper and younger are soft and green, long and straggling, attaining by the support of other plants a height of 6 feet or more, and dying back in the winter. For medicinal use, the shoots of a year or two old should be gathered, either late in the year, or early in the spring before the leaves come out. These shoots are several feet long, by about ⅕ of an inch thick, of a light greenish-brown, sometimes cylindrical, at others indistinctly 4-or 5-sided, slightly furrowed longitudinally, or somewhat warty.

The thin, shining cork-bark easily exfoliates, showing beneath it the mesophlœum which is rich in chlorophyll. The stalks are mostly hollow, and partially filled with a whitish pith. The wood when dried is about half or one-third as broad as the hollow centre, and the green bark considerably narrower than the wood; the latter has a radiate structure, and in older stems exhibits two or three sharply-defined annual rings. The stems are usually cut into short lengths before being dried for use.

The odour, which is rather fœtid and unpleasant, is to a great extent dissipated by drying. The taste, at first slightly bitter, is afterwards sweetish. The bitter appears to be more predominant in the spring than in the autumn.

Microscopic Structure—The epidermis of younger shoots consists of tabular thick-walled cells, many of them being elevated from the surface as short blunt hairs. The older stems are covered with the usual suberous envelope. The boundary between the mesophlœum and the endophlœum is marked by a ring of strong liber-fibres, some of which also occur in the pith. The woody part is rich in large vessels. In the parenchymatous tissue of bitter-sweet, small crystals of oxalate of calcium, not of a well-defined outline, and minute starch granules are deposited.

Chemical Composition—The taste of bitter-sweet appears due, according to Schoonbroodt (1867), to a bitter principle yielding by decomposition, sugar and Solanine,—the latter in very small amount. Solanine is an alkaloid; it was first prepared in 1820 by Desfosses, a pharmacien at Besançon, from the berries of Solanum nigrum L., and was subsequently detected by the same chemist in the leaves and stalks of S. Dulcamara, and by Peschier in the berries. Winckler (1841) observed that the alkaloid of dulcamara stems can be obtained only in an amorphous state, and that it behaves to platinic and mercuric chlorides differently from the solanine of potatoes. Moitessier (1856) confirmed this observation, and obtained only amorphous salts of the solanine of bitter-sweet.

Zwenger and Kind on the one hand, and O. Gmelin on the other (1859 and 1858), found that solanine, C₄₃H₆₉NO₁₆ (or C₄₂H₈₇NO₁₅, according to Hilger, 1879), is a conjugated compound of sugar and a peculiar crystallizable alkaloid, Solanidine, C₂₆H₃₉NO (or C₂₆H₄₁NO₂?). The latter, under the influence of strong hydrochloric acid, gives up water, and is converted into the amorphous and likewise basic compound, Solanicine.

Wittstein (1852) stated another alkaloid, dulcamarine, to be present in the stems of bitter-sweet. But Geissler (1875) proved that this substance, when perfectly pure, contains no nitrogen, and is not an alkaloid. Geissler obtained his Dulcamarin by warming an aqueous decoction of the drug with charcoal, which he dried and exhausted with boiling alcohol. This on evaporation afforded a yellowish amorphous matter, which was dissolved in water and mixed with a very little ammonia; a substance containing nitrogen then separated. The liquid was evaporated, the residue again dissolved in alcohol, and the alcohol distilled. Dulcamarin thus obtained is a yellowish powder of at first bitter and subsequently permanently sweet taste. It dissolves in water or alcohol, not in ether, chloroform, bisulphide of carbon. By boiling dulcamarin with dilute acids it splits up according to the following equation:—

C₂₂H₃₄O₁₀ + 2 OH₂ = C₆H₁₂O₆ · C₁₆H₂₆O₆.

Dulcamarin. Sugar. Dulcamaretin.

Dulcamaretin, a dark brown, tasteless mass, is soluble in alcohol, not in water or ether.

Uses—Dulcamara is occasionally given in the form of decoction, in rheumatic or cutaneous affections; but its real action, according to Garrod, is unknown. This physician remarks[1658] that it does not dilate the pupil or produce dryness of the throat like belladonna, henbane or stramonium. He has given to a patient 3 pints of the decoction per diem without any marked action, and has also administered as much as half a pound of the fresh berries with no ill effect.

FRUCTUS CAPSICI.

Pod Pepper, Red Pepper, Guinea Pepper, Chillies, Capsicum; F. Piment ou Corail des Jardins, Poivre d’Inde ou de Guinée; G. Spanischer Pfeffer.

Botanical Origin—The plants, the fruits of which are known as Pod Pepper, have for a long period been cultivated in tropical countries, and are now found in such numerous varieties that an exact determination of the original species is a point of great difficulty. Of several species having pungent fruits, the two following are those which supply the spice found in British commerce:—

1. Capsicum fastigiatum Blume,[1659] a small ramous shrub, with 4-sided, fastigiate, diverging branches; fruit-bearing peduncles sub-geminate, slender, erect; fruit very small, subcylindrical, oblong, straight, with calyx obconical and truncate. It occurs apparently wild in Southern India, and is extensively cultivated in Tropical Africa and America.

Roxburgh, who describes this plant under the name C. minimum, terms it East Indian Bird Chilly or Cayenne Pepper Capsicum. Wight says that it is consumed by the natives of India, but that it is not the sort preferred. It is this species that the authors of the British Pharmacopœia have cited as the source of the Fructus Capsici to be used in medicine, and it certainly furnishes the greater part of the Pod Pepper now found in the London market.

2. C. annuum L., an herbaceous (sometimes shrubby?) plant, with fruit extremely variable in size, form, and colour, in some varieties erect, in others pendulous. According to Naudin, in whose opinion we concur, C. longum DC.[1660] and C. grossum Willd. are not specifically distinct from this plant. It furnishes the larger kinds of Pod Pepper and, as we believe, much of the Cayenne Pepper which is imported in the state of powder.

History—All species of Capsicum appear to be of American origin; no ancient Sanskrit or Chinese name for the genus is known, and the Latin and Greek names that have been referred to it are extremely doubtful.[1661]

The earliest reference to the fruit as a condiment that we have met with, occurs in a letter written in 1494 to the Chapter of Seville by Chanca, physician to the fleet of Columbus in his second voyage to the West Indies. The writer in noticing the productions of Hispaniola, remarks that the natives live on a root called Age, which they season with a spice they term Agi, also eaten with fish and meat.[1662] The first of these words signifies yam, the second is the designation of Red Pepper, and still the common name for it in Spanish. Capsicum and its uses are more particularly described by Fernandez, who reached Tropical America from Spain in a.d. 1514.[1663]

In the Historia Stirpium of Leonhard Fuchs, published at Basle in 1542, fol. 733, may be found the first and excellent figures of Capsicum longum DC. under the name of Siliquastrum or Calicut Pepper; the author states that the plant has been introduced into Germany from India a few years previously. From this might be inferred an Indian origin; but on the other hand, Clusius asserts that the plant was brought from Pernambuco by the Portuguese, whose commercial intercourse with India would easily explain it being carried thither at an early period. He further states, that the American capsicum had been generally introduced into the gardens at Castille, and that it was used all the year round, green or dried, as a condiment and as pepper. He also saw it cultivated in abundance at Brünn in Moravia in 1585.[1664]

Capsicum longum DC. was grown in England by Gerarde (1597 et antea), who speaks of the pods as well known, and sold “in the shops at Billingsgate by the name of Ginnie Pepper.”

Description—As already indicated, the Pod Pepper of commerce is of two kinds, namely:—

1. Fruits of Capsicum fastigiatum—These are ½ to ¾ of an inch in length, by about ²/₁₀ of an inch in diameter, of an elongated, subconical form, tapering to a blunt point, and slightly contracted towards the base. The calyx, which is not always present, is cup-shaped, 5-toothed, 5-sided, supported on a slender, straight pedicel, ¾ to 1 inch long. The fruits, which are somewhat compressed and shrivelled by drying, and also brittle when old, have a leathery, smooth, shining translucent, thin, dry pericarp, of a dull orange-red, enclosing about 18 seeds, attached in two cells to a thin central partition. The seeds have the form of roundish or ovate discs, about ⅛ of an inch in diameter, somewhat thickened at the edges; the embryo is curved, almost into a ring. The taste of the pericarp, and likewise of the seeds, is extremely pungent and fiery. The dried fruit has an odour by no means feeble, which we cannot compare to that of any other substance.

2. Fruits of Capsicum annuum of the commonest variety resemble those of C. fastigiatum, except that they are of longer size, being from 2 to 3 or more inches in length, often rather more tapering towards the extremity. The seeds scarcely surpass in size those of C. fastigiatum.

Microscopic Structure—The pericarp consists of two layers, the outer being composed of yellow thick-walled cells. The inner layer is twice as broad and exhibits a soft shrunken parenchyme, traversed by thin fibro-vascular bundles. The cells of the outer layer especially are the seat of the fine granular colouring matter. If it is removed by an alcoholic solution of potash, a cell-nucleus and drops of fat oil make their appearance. The structural details of this fruit afford interesting subjects for microscopical investigation.

Chemical Composition—Bucholz in 1816, and about the same time Braconnot, traced the acridity of capsicum to a substance called Capsicin. It is obtained by treating the alcoholic extract of ether, and is a thick yellowish-red liquid, but slightly soluble in water. When gently heated, it becomes very fluid, and at a higher temperature is dissipated in fumes which are extremely irritating to respiration. It is evidently a mixed substance, consisting of resinous and fatty matters.

Felletár in 1869 exhausted capsicum fruits with dilute sulphuric acid, and distilled the decoction with potash. The distillate, which was strongly alkaline and smelt like conine, was saturated with sulphuric acid, evaporated to dryness, and exhausted with absolute alcohol. The solution, after evaporation of the alcohol, was treated with potash, and yielded by distillation a volatile alkaloid having the odour of conine.

From experiments made by one of us (F.) we can fully confirm the observations of Felletár. We have obtained the volatile base in question, and find it to have the smell of conine. It occurs both in the pericarp and in the seeds, but in so small proportion that we were unsuccessful in isolating it in sufficient quantity to allow of accurate examination.

Dragendorff states (1871) that petroleum ether is the best solvent for the alkaloid of capsicum; he obtained crystals of its hydrochlorate, the aqueous solution of which was precipitated by most of the usual tests, but not by tannic acid.

The colouring matter of capsicum fruits is sparingly soluble in alcohol, but readily in chloroform. After evaporation, an intensely red soft mass is obtained, which is not much altered by potash; it turns first blue, then black with concentrated sulphuric acid, like many other yellow colouring substances. By alcohol chiefly palmitic acid is extracted from the fruit, as shown by Thresh in 1877.

The fruits of Capsicum fastigiatum have a somewhat strong odour; on distilling consecutively two quantities, each of 50 lb., we obtained a scanty amount of flocculent fatty matter, which possesses an odour suggestive of parsley. Both this matter, as well as the distilled water, were neutral to litmus paper, and the water tasteless. We separated the latter, and exposed the remaining greasy mass to a temperature of about 50° C., when it for the most part melted. The clear liquid on cooling solidified, and now consisted of tufted crystals, which we further purified by recrystallization from alcohol. Thus about 2 centigrammes were obtained of a neutral white stearoptene, having a decidedly aromatic, not very persistent taste, by no means acrid, but rather like that of the essential oil of parsley. The crystals melted at 38° C. On keeping them for some days at the temperature of the water-bath, covered with a watch-glass, some drops of essential oil were volatilized, which had the same taste and did not solidify; the crystals were consequently accompanied by a liquid oil. When kept for some days more in that condition, the crystals themselves began to be volatilized, and the part remaining behind acquired a brownish hue. This no doubt points out another impurity, as we ascertained by the following experiment. With boiling solution of potash, the stearoptene produces a kind of soap, which on cooling yields a transparent jelly. If this is dissolved and diluted, it becomes turbid by addition of an acid. This probably depends upon the presence of a little fatty matter, a suggestion which is confirmed by the somewhat offensive smell given off by our stearoptene if it is heated in a glass tube.

Buchheim’s “Capsicol”[1665] is in our opinion a doubtful substance.

Thresh (1876-1877) succeeded in isolating a well defined, highly active principle, the Capsaicin, from the extract which he obtained by exhausting Cayenne pepper with petroleum. From the red liquor dilute caustic lye removes capsaicin, which is to be precipitated in minute crystals by passing carbonic acid through the alkaline solution. They may be purified by recrystallizing them from either alcohol, ether, benzine, glacial acetic acid, or hot bisulphide of carbon; in petroleum capsaicin is but very sparingly soluble, yet dissolves abundantly on addition of fatty oil. The latter being present in the pericarp is the cause why capsaicin can be extracted by the above process.

The crystals of capsaicin are colourless and answer to the formula C₉H₁₄O₂; they melt at 59° C. and begin to volatilize at 115° C., but decomposition can only be avoided by great care. The vapours of capsaicin are of the most dreadful acridity, and even the ordinary manipulation of that substance requires much precaution. Capsaicin is not a glucoside; it is a powerful rubefacient, and taken internally produces very violent burning in the stomach.

Commerce—Chillies or Pod Pepper are shipped from Zanzibar, Western Africa and Natal, but no general statistics of the quantity imported into Great Britain are accessible.

The exports from Sierra Leone in 1871 reached 7258 lb.[1666] The colony of Natal, which produces Cayenne Pepper in the county of Victoria, where sugar cane and coffee are also grown, shipped in the same year 9072 lb.[1667]

Official returns[1668] show that in 1871 Singapore imported 1071 cwt. (119,952 lb.) of chillies, chiefly from Penang and Pegu. The spice is largely consumed by the Chinese.

Bombay imported of dried chillies in the year 1872-3, 5567 cwt. (623,504 lb.) principally from the Madras Presidency, and exported 3323 cwt.[1669]

Uses—Capsicum on account of its pungent properties is often administered as a local stimulant in the form of gargle, and occasionally as a liniment; and internally to promote digestion. In all warm countries it is much employed as a condiment.

RADIX BELLADONNÆ.

Belladonna Root; F. Racine de Belladone; G. Belladonnawurzel.

Botanical Origin—Atropa Belladonna L., a tall, glabrous or slightly downy herb, with a perennial stock, native of central and Southern Europe, where it grows in the clearings of woods. The plant extends eastward to the Crimea, Caucasia and Northern Asia Minor. In Britain it is chiefly found in the southern counties, but even of these it is a doubtful native.

In a few localities in England and France, as well as in North America, the plant is cultivated for medicinal use.

History—Although a plant so striking as belladonna can hardly have been unknown to the classical authors, it cannot with certainty be identified in their writings.

Saladinus of Ascoli,[1670] who wrote an enumeration of medicinal plants about a.d. 1450, names the leaves of both Solatrum furiale and Solatrum minus, the former of which is probably Belladonna. However this may be, the first indubitable notice of it that we have met with, is in the Grand Herbier printed at Paris, probably about 1504.[1671] The plant is also mentioned about this period as Solatrum mortale or Dolwurtz, in the writings of Hieronymus Brunschwyg.[1672]

In 1542 belladonna was well figured as Solanum somniferum or Dollkraut by the German botanist Leonhard Fuchs, who fully recognized its poisonous properties.[1673] Yet it was confounded by other writers of this period as Tragus,[1674] who reproduced Fuchs’ figure as “Solanum hortense!” Strygium and Strychnon were other names not unfrequently applied to Atropa during the 16th and 17th centuries.

Matthiolus, who terms the plant Solatrum majus, states[1675] that it is commonly called by the Venetians Herba Bella donna, from the circumstance of the Italian ladies using a distilled water of the plant as a cosmetic. Gesner[1676] was also familiar with the name Belladonna. The introduction of the root of belladonna into British medicine is of recent date, and is due to Mr. Peter Squire of London, who recommended it as the basis of a useful anodyne liniment, about the year 1860.

Description—Belladonna has a large, fleshy, tapering root, 1 to 2 inches thick, and a foot or more in length, from which diverge stout branches. Externally the fresh roots are of an earthy brown, rough with cracks and transverse ridges. The bark is thick and juicy, and as well as the more fibrous central portion, is internally of a dull creamy white. A transverse section of the main root shows a distinct radiate structure. The root has an earthy smell with but very little taste at first, but a powerfully acrid after-taste is soon developed.

Dried root of Belladonna is sold in rough irregular pieces of a dirty greyish colour, whitish internally, breaking easily with a short fracture, and having an earthy smell not unlike that of liquorice root. The bark being probably the chief seat of the alkaloid, roots not exceeding the thickness of the finger should be preferred. The drug is for the most part imported from Germany, and is often of doubtful quality. English-grown root purchased in a fresh state (the large and old being rejected), then washed, cut into transverse segments and dried by a gentle heat, furnishes a more reliable and satisfactory article.

Microscopic Structure—There is a considerable structural difference between the main root and its branches, the former alone containing a distinct pith. This pith is included in a woody circle, traversed by narrow medullary rays. In the outer part of the woody circle, parenchymatous tissue is more prevalent than vascular bundles. The transverse section of the branches of the root exhibits a central vascular bundle instead of a medullary column. The outer vascular bundles show no regular arrangement; and medullary rays are not clearly obvious in the transverse section.

The woody parts, both of the main root and its branches, contain very large dotted vessels accompanied by a prosenchymatous tissue. The cells of the latter, however, are always thin-walled; the absence of proper so-called ligneous tissue explains the easy fracture of the root. Sometimes the prosenchyme in which the vessels are imbedded assumes a brownish hue and a waxy appearance, and such parts exhibit a very irregular structure.

In the cortical portion of belladonna root, many of the cells of the middle layer, and likewise some of the central parts of the root, are loaded with extremely small octahedric crystals of calcium oxalate. But most of the parenchymatous cells are filled up with small starch granules.

Chemical Composition—In 1833 Mein prepared from the root, and Geiger and Hesse from the herb, the crystallizable alkaloid Atropine. The researches of Lefort (1872) have proved that the roots contain it in very variable proportions, the young being much richer in alkaloid than the old.[1677] The maximum proportion obtained was 0·6 per cent.; this was from root of the thickness of the finger. Large old roots, 7 or 8 years of age, afford from 0·25 to 0·31 per cent. They have besides a smaller proportion of bark than young roots, and it is chiefly in the bark that the alkaloid appears to reside. Manufacturers of atropine employ exclusively the root.

Ludwig and Pfeiffer (1861), by decomposing atropine with potassium chromate and sulphuric acid, obtained benzoic acid and propylamine. Other products are formed when atropine is treated with strong hydrochloric acid, baryta water or caustic soda, thus—Atropine, C₁₇H₂₃NO₂ + H₂O = Tropic Acid, C₉H₁₀O₃ + Tropine, C₈H₁₅NO.

Tropic acid, C₆H₅C(OH) CH₃

COOH,

being further boiled with the same agents is converted into atropic acid,

C₆H₅C CH₂

COOH,

which, especially by using hydrochloric acid, is gradually transformed into isotropic acid. Both these acids are isomeric to cinnamic acid, C₉H₈O₂, but otherwise remarkably dissimilar.

Tropine is a strongly alkaline body, readily soluble both in water and alcohol, and furnishing tabular crystals by the evaporation of its solution in ether. Neither tropine nor tropic acid, it is stated by Kraut (1863), is present in the leaves and root of belladonna.

Hübschmann (1858) detected in belladonna root a second but uncrystallizable alkaloid, called Belladonnine; it has a resinous aspect, is distinctly alkaline, and when heated emits, like atropine, a peculiar odour.

The root further contains, according to Richter (1837) and Hübschmann, a fluorescent substance, as well as a red colouring matter called Atrosin.[1678] The latter occurs in greatest abundance in the fruit, and would probably repay further investigation.

Uses—Belladonna root is chiefly used for the preparation of atropine, which is employed for dilating the pupil of the eye. A liniment made with belladonna root is used for the relief of neuralgic pains.

Adulteration—We may point out that the roots of Mandragora microcarpa, M. officinarum, and M. vernalis Bertoloni are very nearly allied to the root under notice, both in external appearance and in their structure. They are not likely to be confounded with Belladonna root, their mother plants being indigenous in the South of Europe.

FOLIA BELLADONNÆ.

Belladonna Leaves; F. Feuilles de Belladone; G. Tollkraut.

Botanical Origin—Atropa Belladonna L. (p. 455).

History—Belladonna Leaves and the extract prepared from them were introduced into the London Pharmacopœia of 1809. For further particulars regarding the history of belladonna, see the preceding article.

Description—Belladonna or Deadly Nightshade produces thick, smooth herbaceous stems, which attain a height of 4 to 5 feet. They are simple in their lower parts, then usually 3-forked, and afterwards 2-forked, producing in their upper branches an abundance of bright green leaves, arranged in unequal pairs, from the bases of which spring the solitary, pendulous, purplish, bell-shaped flowers, and large shining black berries.

The leaves are 3 to 6 inches long, stalked, broadly ovate, acuminate, attenuated at the base, soft and juicy; those of barren roots are alternate and solitary. The young shoots are clothed with a soft, short pubescence, which on the calyx is somewhat more persistent, assuming the character of viscid, glandular hairs. If bruised, the leaves emit a somewhat offensive, herbaceous odour which is destroyed by drying. When dried, they are thin and friable, of a brownish-green on the upper surface and greyish beneath, with a disagreeable, faintly bitter taste. Of fresh leaves 100 lb. yield 16 lb. of dried (Squire).

Chemical Composition—The important constituent of belladonna leaves is Atropine. Lefort (1872)[1679] estimated its amount by exhausting the leaves previously dried at 100° C. by means of dilute alcohol, concentrating the tincture, and throwing down the alkaloid with a solution of iodohydrargyrate of potassium. The precipitate thus obtained was calculated to contain 33·25 per cent. of atropine. Lefort examined leaves from plants both cultivated and growing wild in the environs of Paris, and gathered either before or after flowering. He found cultivation not to affect the percentage of alkaloid,—that the leaves of the young plant were rather less rich than those taken at the period of full inflorescence,—and that the latter (dried) yielded 0·44 to 0·48 per cent. of atropine.

Larger percentages are recorded by Dragendorff;[1680] as much as 0·95 per cent. of atropine as obtained from the dried unripe fruits, 0·83 from the dried leaves, 0·21 from the root. The estimation was performed in nearly the same way as that followed by Lefort.

Belladonna herb yields Asparagin, which according to Biltz (1839) crystallizes out of the extract after long keeping. The crystals found in the extract by Attfield (1862) were however chloride and nitrate of potassium. The same chemist obtained by dialysis of the juice of belladonna, nitrate of potassium, and square prisms of a salt of magnesium containing some organic acid; the juice likewise affords ammonia.[1681] The dried leaves yielded us 14·5 per cent. of ash consisting mainly of calcareous and alkaline carbonates.

Uses—The fresh leaves are used for making Extractum Belladonnæ, and the dried for preparing a tincture. They should be gathered while the plant is well in flower.

HERBA STRAMONII.

Stramonium, Thornapple; F. Herbe de Stramoine; G. Stechapfelblätter.

Botanical Origin—Datura[1682] Stramonium L., a large, quick-growing, upright annual, with white flowers like a convolvulus, and ovoid spiny fruits. It is now found as a weed of cultivation in almost all the temperate and warmer regions of the globe. In the south of England it is often met with in rich waste ground, chiefly near gardens or habitations.

History—The question of the native country and early distribution of D. Stramonium has been much discussed by botanical writers. Alphonse De Candolle,[1683] who has ably reviewed the arguments advanced in favour of the plant being a native respectively of Europe and America or Asia, enounces his opinion thus:—that D. Stramonium L. appears to be indigenous to the Old World, probably the borders of the Caspian Sea or adjacent regions, but certainly not of India; that it is very doubtful if it existed in Europe in the time of the ancient Roman Empire, but that it appears to have spread itself between that period and the discovery of America.

Stramonium was cultivated in London towards the close of the 16th century by Gerarde, who received the seed from Constantinople and freely propagated the plant, of the medicinal value of which he had a high opinion. The use of the herb in more recent times is due to the experiments of Störck.[1684]

Description—Stramonium produces a stout, upright, herbaceous green stem, which at a short distance from the ground, throws out spreading forked branches, in the axil of each fork of which arises a solitary white flower, succeeded by an erect, spiny, ovoid capsule. At each furcation and directed outwards is a large leaf. This arrangement of parts is repeated, and as the plant grows vigorously, it often becomes much branched and acquires in the course of the summer a considerable size.

The leaves of stramonium have long petioles, are unequal at the base, oval, acuminate, sinuate-dentate with large irregular pointed teeth or lobes, downy when young, glabrous at maturity. When fresh they are somewhat firm and juicy, emitting when handled a disagreeable fœtid smell. The larger leaves of plants of moderate growth attain a length of 6 to 8 or more inches.

For medicinal purposes, the entire plants are pulled up, the leaves and younger shoots are stripped off, quickly dried, and then broken and cut into short lengths, so as to be conveniently smoked in a pipe, that being the method in which the drug is chiefly consumed in England. The offensive smell of the fresh plant is lost by drying, being replaced by a rather agreeable tea-like odour. The dried herb has a bitterish saline taste.

Chemical Composition—The leaves of stramonium contain, in common with the seeds, the alkaloid Daturine (see p. 461), but in extremely small proportion, not exceeding in fact ²/₁₀ to ³/₁₀ per mille. They are rich in saline and earthy constituents; selected leaves dried at 100° C. yielded us 17·4 per cent. of ash.

Uses—Scarcely employed in any other way than in smoking like tobacco for the relief of asthma.—Col. Grant (1871) found the herb to be smoked in pipes by the Nubians for chest-complaint.

Substitute—Datura Tatula L.—This plant is closely allied to D. Stramonium L., propagating itself on rich cultivated ground with nearly the same facility; but it is not so generally diffused.

De Candolle is of opinion that it is indigenous to the warmer parts of America, whence it was imported into Europe in the 16th century, and naturalized first in Italy, and then in South-Western Europe. By many botanists it has been united to D. Stramonium, but Naudin,[1685] who has studied both plants with the greatest attention, especially with reference to their hybrids, is decidedly in favour of considering them distinct. D. Tatula differs from D. Stramonium in having stem, petiole, and nerves of leaves purplish instead of green; and corolla and anthers of a violet colour instead of white,—characters which, it must be admitted, are of very small botanical value.

D. Tatula has been recommended for smoking in cases of asthma, on the ground of its being stronger than D. Stramonium; but we are not aware of any authority as to the comparative strength of the two species.

SEMEN STRAMONII.

Stramonium Seeds; F. Semences de Stramoine; G. Stechapfelsamen.

Botanical Origin—Datura Stramonium L., see preceding article.

Description—The spiny, ovoid capsule of stramonium opens at the summit in four regular valves. It is bilocular, with each cell incompletely divided into two, and contains a large number (about 400) of flattened, kidney-shaped seeds. The seeds are blackish or dark brown, about 2 lines long and ½ a line thick, thinning off towards the hilum which is on the straighter side. The surface of the seed is finely pitted and also marked with a much coarser series of shallow reticulations or rugosities. A section parallel to the faces of the seed exhibits the long, contorted embryo, following the outline of the testa, and bedded in the oily white albumen. The cylindrical form of the embryo is seen in a transverse section of the seed.

The seeds have a bitterish taste, and when bruised a disagreeable odour. When the entire seeds are immersed in dilute alcohol, they afford a tincture displaying a beautiful green fluorescence, turning yellow on addition of ammonia.

Microscopic Structure—The testa is formed of a row of radially extended, thick-walled cells. They are not of a simply cylindrical form, but their walls are sinuously bent in and out in the direction of their length. Viewed in a direction tangential to the surface, the cells appear as if indented one into the other. Towards the surface of the seed the cell-walls are elevated as dark brown tubercles and folds, giving to the seed its reticulated and pitted surface. The albumen and embryo exhibit the usual contents, namely fatty oil and albuminoid substances.[1686]

Chemical Composition—The active constituent of stramonium seeds is the highly poisonous alkaloid Daturine, of which they afford only about ⅒ per cent., while the leaves and roots contain it in still smaller proportion.[1687] Daturine was discovered in 1833 by Geiger and Hesse, and regarded as identical with atropine by A. von Planta (1850), who found it to have the same composition as that alkaloid. The two bodies exhibit the same relations as to solubility and fusing point (88-90° C.); and they also agree in crystallizing easily. The experiments of Schroff (1852), tending to show that although daturine and atropine act in the same manner, the latter has twice the poisonous energy of the former, raised a further question as to the identity of the two alkaloids. Poehl (1876) also stated solutions of daturine to be levogyrate, those of atropine being devoid of rotatory power. From the observations of Erhard (1866), it would appear that the crystalline form of some of the salts of atropine and daturine is different. In stramonium seeds daturine appears to be combined with malic acid. The seeds yielded to Cloëz (1865) 2·9 per cent. of ash and 25 per cent. of fixed oil.

Uses—Stramonium seeds are prescribed in the form of extract or tincture as a sedative or narcotic.

SEMEN ET FOLIA DATURÆ ALBÆ.

Seeds and Leaves of the Indian or White-flowered Datura.

Botanical Origin—Datura alba Nees, a large, spreading annual plant, 2 to 6 feet high, bearing handsome, tubular, white flowers 5 to 6 inches long. The capsules are pendulous, of depressed globular form, rather broader than high, covered with sharp tubercles or thick short spines. They do not open by regular valves as in D. Stramonium, but split in different directions and break up into irregular fragments.

D. alba appears to be scarcely distinct from D. fastuosa L. Both are common in India, and are grown in gardens in the south of Europe.[1688]

History—The mediæval Arabian physicians were familiar with Datura alba, which is well described by Ibn Baytar[1689] under precisely the same Arabic name (Jouz-masal) that it bears at the present day; they were also fully aware of its poisonous properties.

Garcia de Orta[1690] (1563) observed the plant in India, and has narrated that its flowers or seeds are put into food to intoxicate persons it was designed to rob. It was also described by Christoval Acosta, who in his book on Indian drugs[1691] mentions two other varieties, one of them with yellow flowers, the seeds of either being very poisonous, and often administered with criminal intent, as well as for the cure of disease. Graham[1692] says of the plant that it possesses very strong narcotic properties, and has on several occasions been fatally used by Bombay thieves, who have administered it in order to deprive their victims of the power of resistance.

The seeds and fresh leaves have a place in the Pharmacopœia of India, 1868.

Description—The seeds of D. alba are very different in appearance from those of D. Stramonium, being of a light yellowish-brown, rather larger size, irregular in shape and somewhat shrivelled. Their form has been likened to the human ear; they are in fact obscurely triangular or flattened-pearshaped, the rounded end being thickened into a sinuous, convoluted, triple ridge, while the centre of the seed is somewhat depressed. The hilum runs from the pointed end nearly half-way up the length of the seed. The testa is marked with minute rugosities, but is not so distinctly pitted as in the seed of the D. Stramonium; it is also more developed, exhibiting in section large intercellular spaces to which are due its spongy texture. The seeds of the two species agree in internal structure as well as in taste; but those of D. alba do not give a fluorescent tincture.

The leaves, which are only employed in a fresh state, are 6 to 10 inches in length, with long stalks, ovate, often unequal at the base, acuminate, coarsely dentate with a few spreading teeth. They evolve an offensive odour when handled.

Microscopic Structure—The testa is built up of the same tissues as in D. Stramonium, but the thick-walled cells constituting the spongy part are far larger, and distinctly show numerous secondary deposits, making a fine object for the microscope.

Chemical Composition—Neither the seeds nor the leaves of D. alba have yet been examined chemically, but there can scarcely be any doubt that their very active properties are due to Daturine, for the preparation of which the former would probably be the best source.

Uses—The seeds in the form of tincture or extract have been employed in India as a sedative and narcotic, and the fresh leaves, bruised and made into a poultice with flour, as an anodyne application.

FOLIA HYOSCYAMI.

Henbane Leaves; F. Feuilles de Jusquiame; G. Bilsenkraut.

Botanical Origin—Hyoscyamus niger L., a coarse, erect herb, with soft, viscid, hairy foliage of unpleasant odour, pale yellowish flowers elegantly marked with purple veins, and 5-toothed bottle-shaped calyx. It is found throughout Europe from Portugal and Greece to Central Norway and Finland, in Egypt, Asia Minor, the Caucasus, Persia, Siberia and Northern India. As a weed of cultivation it now grows also in North America[1693] and Brazil. In Britain it occurs wild, chiefly in waste places near buildings; and is cultivated for medicinal use.

Henbane exists under two varieties, known as annual and biennial, but scarcely presenting any other distinctive character.

Biennial Henbane (Hyoscyamus niger var. α. biennis) is most esteemed for pharmaceutical preparations. It is raised by seed, the plant producing the first year only a rosette of luxuriant stalked leaves, 12 or more inches in length. In the second, it throws up a flower stem of 2 to 3 feet in height, and the whole plant dies as the fruit matures.

Annual Henbane (H. niger var. β. annua, vel agrestis) is a smaller plant, coming to perfection in a single season. It is the usual wild form, but it is also grown by the herbalists.[1694]

History—Hyoscyamus, under which name it is probable the nearly allied South European species, H. albus L., was generally intended, was medicinal among the ancients, and particularly commended by Dioscorides.

In Europe, henbane has been employed from remote times. Benedictus Crispus, archbishop of Milan, in a work written shortly before a.d. 681, notices it under the name of Hyoscyamus and Symphoniaca.[1695] In the 10th century, its virtues were particularly recorded by Macer Floridus[1696] who called it Jusquiamus.

Frequent mention is made of it in the Anglo-Saxon works on medicine of the 11th century,[1697] in which it is called Henbell, and sometimes Belene, the latter word perhaps traceable in βιλινουντία, which Dioscorides[1698] gives as the Gallic designation of the plant. In the 13th century henbane was also used by the Welsh “Physicians of Myddvai.”

The word Hennibone, with the Latin and French synonyms Jusquiamus and Chenille, occurs in a vocabulary of the 13th century; and Hennebane in a Latin and English vocabulary of the 15th century.[1699] In the Arbolayre, a printed French herbal of the 15th century,[1700] we find the plant described as Hanibane or Hanebane with the following explanation—“Elle est aultrement appeler cassilago et aultrement simphoniaca. La semence proprement a nom jusquiame ou hanebane, et herbe a nom cassilago....” Both Hyoscyamus and Jusquiamus are from the Greek Ὑοσκύαμος, i.e. Hog-bean.

Though a remedy undeniably potent, henbane in the first half of the last century had fallen into disuse. It was omitted from the London pharmacopœias of 1746 and 1788, and restored only in 1809. Its re-introduction into medicine was chiefly due to the experiments and recommendations of Störck.[1701]

During the middle ages the seeds and roots of henbane were also much used.

Description—The stems of henbane, whether of the annual or biennial form, are clothed with soft, viscid, hairy leaves, of which the upper constitute the large, sessile, coarsely toothed bracts of the unilateral flower-spike. The middle leaves are more toothed and subamplexicaul. The lower leaves are stalked, ovate-oblong, coarsely dentate, and of large size. The stems, leaves, and calyces of henbane are thickly beset with long, soft, jointed hairs; the last joint of many of these hairs exudes a viscid substance occasioning the fresh plant to feel clammy to the touch. In the cultivated plant, the hairiness diminishes.

After drying, the broad light-coloured midrib becomes very conspicuous, while the rest of the leaf shrinks much and acquires a greyish green hue. The drug derived from the flowering plant as found in commerce is usually much broken. The fœtid, narcotic odour of the fresh leaves is greatly diminished by drying. The fresh plant has but little taste.

Dried henbane is sold under three forms, which are not however generally distinguished by druggists. These are 1. Annual plant, foliage and green tops. 2. Biennial plant, leaves of the first year. 3. Biennial plant, foliage and green tops. The third form is always regarded as the best, but no attempt has been made to determine with accuracy the relative merits of the three sorts.

Chemical Composition—Hyoscyamine, the most important among the constituents of henbane, was obtained in an impure state by Geiger and Hesse in 1833. Höhn in 1871 first isolated it from the seeds, which are far richer in it than the leaves.[1702] The seeds are deprived of the fatty oil (26 per cent.) and treated with spirit of wine containing sulphuric acid, which takes out the hyoscyamine in the form of sulphate. The alcohol is then evaporated and tannic acid added; the precipitate thus obtained is mixed with lime and exhausted with alcohol. The hyoscyamine is again converted into a sulphate, the aqueous solution of which is then precipitated with carbonate of sodium, and the alkaloid dissolved by means of ether. After the evaporation of the ether, hyoscyamine remains as an oily liquid which after some time concretes into wart-like tufted crystals, soluble in benzol, chloroform, ether, as well as in water. Höhn and Reichardt assign to hyoscyamine the formula C₁₅H₂₃O₃. The seeds yield of it only 0·05 per cent.

Hyoscyamine is easily decomposed by caustic alkalis. By boiling with baryta in aqueous solution, it is split into Hyoscine, C₆H₁₃N, and Hyoscinic Acid, C₉H₁₀O₃. The former is a volatile oily liquid of a narcotic odour and alkaline reaction. By keeping it over sulphuric acid it crystallizes and also yields crystallized salts; hyoscine may be closely allied to conine, C₈H₁₅N. Hyoscinic acid, a crystallizable substance having an odour resembling that of empyreumatic benzoic acid.[1703] It melts, according to Höhn, at 105°; tropic acid (see p. 457), melting at 118°, agrees so very nearly with hyoscinic acid that further researches will probably prove these acids to be identical.

Another process for extracting hyoscyamine is due (1875) to Thibaut. He removes by bisulphide of carbon the fatty oil from the powdered seeds, and exhausts them with alcohol slightly acidulated by tartaric acid. The alcohol being distilled off, the author precipitates the alkaloid by means of a solution containing 6 per cent. of iodide of potassium and 3 per cent. iodine. By decomposing the precipitate with sulphurous acid, hydroiodic acid and sulphate of hyoscyamine are formed. The latter is dried up at 35° with magnesia and the hyoscyamine extracted by alcohol or chloroform. The crystals melt at 90°. Thibaut found the alkaloid thus prepared from seeds differing from that yielded by the leaves, the latter having a somewhat strong odour.

Attfield[1704] has pointed out that extract of henbane is rich in nitrate of potassium and other inorganic salts. In the leaves, the amount of nitrate is, according to Thorey,[1705] largest before flowering, and the same observation applies to hyoscyamine.

Uses—Henbane in the form of tincture or extract is administered as a sedative, anodyne or hypnotic. The impropriety of giving it in conjunction with free potash or soda, which render it perfectly inert, has been demonstrated by the experiments of Garrod.[1706] Hyoscyamine, like atropine, powerfully dilates the pupil of the eye.

Substitutes—Hyoscyamus albus L., a more slender plant than H. niger L., with stalked leaves and bracts, a native of the Mediterranean region, is sometimes used in the south of Europe as medicinal henbane. H. insanus Stocks, a plant of Beluchistan, is mentioned in the Pharmacopœia of India as of considerable virulence, and sometimes used for smoking.

FOLIA TABACI.

Herba Nicotianæ; Tobacco; F. Tabac; G. Tabakblätter.

Botanical Origin—Nicotiana Tabacum L.—The common Tobacco plant is a native of the New World, though not now known in a wild state. Its cultivation is carried on in most temperate and subtropical countries.

History—It is stated by C. Ph. von Martius[1707] that the practice of smoking tobacco has been widely diffused from time immemorial among the natives of South America, as well as among the inhabitants of the valley of the Mississippi as far north as the plant can be cultivated.

The Spaniards became acquainted with tobacco when they landed in Cuba in 1492, and on their return introduced it into Europe for the sake of its medicinal properties. The custom of inhaling the smoke of the herb was learnt from the Indians, and by the end of the 16th century had become generally known throughout Spain and Portugal, whence it passed into the rest of Europe, and into Turkey, Egypt, and India, notwithstanding that it was opposed by the severest enactments both of Christian and Mahommedan governments. It is commonly believed that the practice of smoking tobacco was much promoted in England, as well as in the north of Europe generally, by the example of Sir Walter Raleigh and his companions.

Tobacco was introduced into China, probably by way of Japan or Manila, during the 16th or 17th century, but its use was prohibited by the emperors both of the Ming and Tsing dynasties. It is now cultivated in most of the provinces, and is universally employed.[1708]

The first tolerably exact description of the tobacco plant is that given by Gonzalo Fernandez de Oviedo y Valdés, governor of St. Domingo, in his Historia general de las Indias,[1709] printed at Seville in 1535. In this work, the plant is said to be smoked through a branched tube of the shape of the letter Y, which the natives call Tabaco.

It was not until the middle of the 16th century that growing tobacco was seen in Europe,—first at Lisbon, whence the French ambassador, Jean Nicot, sent seeds to France in 1560 as those of a valuable medicinal plant, which was even then diffused throughout Portugal.[1710]

Monardes,[1711] writing in 1571, speaks of tobacco as brought to Spain a few years previously, and valued for its beauty and for its medicinal virtues. Of the latter he gives a long account, noticing also the methods of smoking and chewing the herb prevalent among the Indians. He also supplies a small woodcut representing the plant, which he states to have white flowers, red in the centre.

Jacques Gohory,[1712] who cultivated the plant in Paris at least as early as 1572, describes its flowers as shaded with red, and enumerates various medicinal preparations made from it.

In the Maison Rustique of Charles Estienne, edition of 1583, the author gives a “Discours sur la Nicotiane ou Petum mascle,” in which he claims for the plant the first place among medicinal herbs, on account of its singular and almost divine virtues.

The cultivation of tobacco in England, except on a very small scale in a physic garden, has been prohibited by law[1713] since 1660.

Description—Amongst the various species of Nicotiana cultivated for the manufacturing of smoking tobacco and snuff, N. Tabacum is by far the most frequent, and is almost the only one named in the pharmacopœias as medicinal. Its simple stem, bearing at the summit a panicle of tubular pink flowers, and growing to the height of a man, has oblong, lanceolate simple leaves, with the margin entire. The lower leaves, more broadly lanceolate, and about 2 feet long by 6 inches wide, are shortly stalked. The stem-leaves are semi-amplexicaul, and decurrent at the base. Cultivation sometimes produces cordate-ovate forms of leaf, or a margin more or less uneven, or nearly revolute.

All the herbaceous parts of the plant are clothed with long soft hairs, made up of broad, ribbon-like, striated cells, the points of which exude a glutinous liquid. Small sessile glands are situated here and there on the surface of the leaf.[1714] The lateral veins proceed from the thick midrib in straight lines, at angles of 40° to 75°, gently curving upwards only near the edge. In drying, the leaves become brittle and as thin as paper, and always acquire a brown colour. Even by the most careful treatment of a single leaf, it is not possible to preserve the green hue.

The smell of the fresh plant is narcotic; its taste bitter and nauseous. The characteristic odour of dried tobacco is developed during the process of curing.

Chemical Composition—The active principle of tobacco, first isolated in 1828 by Posselt and Reimann, is a volatile, highly poisonous alkaloid termed Nicotine, C₁₀H₁₄N₂. It is easily extracted from tobacco by means of alcohol or water, as a malate, from which the alkaloid can be separated by shaking it with caustic lye and ether. The ether is then expelled by warming the liquid, which finally has to be mixed with slaked lime and distilled in a stream of hydrogen, when the nicotine begins to come over at about 200° C.

Nicotine is a colourless oily liquid, of sp. gr. 1·027 at 15° C., deviating the plane of polarization to the left; it boils at 247° and does not concrete even at -10° C. It has a strongly alkaline reaction, an unpleasant odour, and a burning taste. It quickly assumes a brown colour on exposure to air and light; and appears even to undergo an alteration by repeated distillation in an atmosphere deprived of oxygen. Nicotine dissolves in water, but separates on addition of caustic potash; it occurs in the dried leaves to the extent of about 6 per cent., but is subject to great variation. The seeds of tobacco are stated by Kosutany[1715] as grown in Hungary to contain from 0·28 to 0·67 per cent. of the alkaloid.

It has not been met with in tobacco-smoke by Vohl and Eulenberg (1871), though other chemists assert its occurrence. The vapours were found by the former to contain numerous basic substances of the picolinic series, and ceded to caustic potash, hydrocyanic acid,[1716] sulphuretted hydrogen, several volatile fatty acids, phenol and creasote. There was further observed in the imperfect combustion of tobacco the formation of laminæ fusible at 94° C., and having a composition C₁₉H₁₈. Oxide of carbon is also largely met with.

Tobacco leaves, whether fresh or dried, yield when distilled with water a turbid distillate in which, as observed by Hermbstädt in 1823, there are formed, after some days, crystals of Nicotianin or Tobacco Camphor. According to J. A. Barral, nicotianin contains 7·12 per cent. of nitrogen (?). By submitting 4 kilogrammes of good tobacco of the previous year to distillation with much water, we obtained nicotianin, floating on the surface of the distillate, in the form of minute acicular crystals, which we found to be devoid of action on polarized light. The crystals have no peculiar taste, at least in the small quantity we tried; they have a tobacco-like smell, perhaps simply due to the water adhering to them. When an attempt was made to separate them by a filter, they entirely disappeared, being probably dissolved by an accompanying trace of essential oil. The clear water showed an alkaline reaction partly due to nicotine; this was proved by adding a solution of tannic acid, which caused a well-marked turbidity. Nicotianine is in our opinion a fatty acid contaminated with a little volatile oil as in the case of Capsicum (see page 454), or Iris (see article Rhizome Iridis).

Among the ordinary constituents of leaves, tobacco contains albumin, resin and gum. In smoking, these substances, as well as the cellulose of the thick midrib, would yield products not agreeable to the consumer. The manufacturer therefore discards the midrib, and endeavours by further preparation to ensure at least the partial destruction of these unwelcome constituents, as well as the formation of certain products of fermentation (ferment-oils), which may perhaps contribute to the aroma of tobacco, especially when saccharine substances, liquorice, or alcohol, are added in the maceration to which tobacco is subjected.

Tobacco leaves are remarkably rich in inorganic constituents, the proportion varying from 16 to 27 per cent. According to Boussingault, they contain when dry about 1 per cent. of phosphoric acid, and from 3 to 5 per cent. of potash, together with 2½ to 4½ per cent. of nitrogen partly in the form of nitrate, so that to enable the tobacco plant to flourish, it must have a rich soil or continual manuring.[1717]

The lime, amounting to between a quarter and a half of the entire quantity of ash, is in the leaf combined with organic acids, especially malic, perhaps also citric. The proportion of potash varies greatly, but may amount to about 30 per cent. of the ash.

Commerce—There were imported into the United Kingdom in the year 1872, 45,549,700 lb. of unmanufactured tobacco, rather more than half of which was derived from the United States of America. The total value of the commodity thus imported was £1,563,382; and the duty levied upon the quantity retained for home consumption amounted to £6,694,037. In 1876 the consumption of tobacco had increased to 47,000,000 lb., i.e. 1½ lb. per head of the population.

In the United States 559,049 acres of land being in 1875 under cultivation with tobacco yielded a crop of 367,000,000 lb.

Uses—Tobacco has some reputation in the removal of alvine obstructions, but it is a medicine of great potency and is very rarely used.

Substitutes—Of the other species of Nicotiana cultivated as Tobacco, N. rustica L. is probably the most extensively grown. It is easily distinguished by its greenish yellow flowers, and its stalked ovate leaves. In spite of their coarser texture, the leaves dry more easily than those of N. Tabacum, and with some care may even be made to retain their green colour. N. rustica furnishes East Indian Tobacco, also the kinds known as Latakia and Turkish Tobacco.

N. persica Lindl. yields the tobacco of Shiraz. N. quadrivalvis Pursh, N. multivalvis Lindl. and N. repanda Willd. are also cultivated plants, the last named, a plant of Havana, being used in the manufacture of a much valued kind of cigar.

SCROPHULARIACEÆ.

FOLIA DIGITALIS.

Foxglove Leaves; F. Feuilles de Digitale; G. Fingerhutblätter.

Botanical Origin—Digitalis purpurea L., an elegant and stately plant, common throughout the greater part of Europe, but preferring siliceous soils and generally absent from limestone districts. It is found on the edges of woods and thickets, on bushy ground and commons, becoming a mountain plant in the warm parts of Europe. It occurs in the island of Madeira, in Portugal, Central and Southern Spain, Northern Italy, France, Germany, the British Isles and Southern Sweden, and in Norway as far as 63° N. lat.; it is however very unequally distributed, and is altogether wanting in the Swiss Alps and the Jura.[1718] As a garden plant it is well known.

History—The Welsh “Physicians of Myddvai” appear to have frequently made use of foxglove for the preparation of external medicines.[1719] Fuchs[1720] and Tragus[1721] figured the plant; the former gave it the name of Digitalis, remarking that up to the time at which he wrote, there was none for the plant in either Greek or Latin. At that period it was regarded as a violent medicine. Parkinson recommended it in 1640 in the “Theatrum botanicum,” and it had a place in the London Pharmacopœia of 1650 and in several subsequent editions. The investigation of its therapeutic powers (1776-9) and its introduction into modern practice are chiefly due to Withering, a well-known English botanist and physician.[1722]

The word foxglove is said to be derived from the Anglo-Saxon Foxes-glew, i.e. fox-music, in allusion to an ancient musical instrument consisting of bells hung on an arched support.[1723] In the Scandinavian idioms the plant bears likewise the name of foxes bell.

Description—Foxglove is a biennial or perennial, the leaves of which ought to be taken from the plant while in full flower. The lower leaves are ovate with the lamina running down into a long stalk; those of the stem become gradually narrower, passing into ovate-lanceolate with a short broadly-winged stalk, or are sessile. All have the margin crenate, crenate-dentate, or sub-serrate, are more or less softly pubescent or nearly glabrous on the upper side, much paler and densely pubescent on the under, which is marked with a prominent network of veins. The principal veins diverge at a very acute angle from the midrib, which is thick and fleshy. The lower leaves are often a foot or more long, by 5 to 6 inches broad; those of the stem are smaller.

When magnified, the tip of each crenature or serrature of the leaf is seen to be provided with a small, shining, wart-like gland. The hairs of the lower surface are simple, and composed of jointed cells which flatten in drying; those of the upper surface are shorter.

In preparing foxglove for medicinal use, it is the custom of some druggists to remove the whole of the petiole and the thicker part of the midrib, retaining only the thin lamina, which is dried with a gentle heat.[1724] The fresh leaf has when bruised an unpleasant herbaceous smell, which in drying becomes agreeable and tea-like. The dried leaf has a very bitter taste.

Chemical Composition—Since the beginning of the present century, numerous attempts have been made to prepare the active principle of foxglove, and the name Digitalin has been successively bestowed on widely different substances.

Among the investigators engaged in these researches, we may point out Walz (1846-1858), Kosmann (1845-46, 1860), Homolle partly with Quévenne (1845-61), Nativelle (1872), and especially Schmiedeberg (1874).[1725] The latter has prepared a new, well-defined, crystallizable principle, Digitoxin, from Digitalis. He exhausted with water the leaves previously dried and powdered, and then extracted them repeatedly with dilute alcohol, 50 per cent.; the tincture thus obtained was then mixed with basic acetate of lead as long as it produced a precipitate. The latter being separated, the filtered liquid was concentrated and the deposit now formed, after some days, removed from the aqueous liquid. It was then washed with a dilute solution of carbonate of sodium, by which a yellow matter (chrysophan?) was partly removed. The substance was then dried, and yielded to chloroform a brownish mass, which after the chloroform had been driven off, was purified by benzin. This liquid dissolved the remainder of the yellow or orange matter, and a little fat, leaving crude digitoxin, which is to be purified by recrystallization from warm alcohol, 80 per cent., adding a little charcoal. This purification still yields yellowish crystals, which ought to be washed again with carbonate of sodium, ether or benzin, and then recrystallized from warm absolute alcohol, containing a little chloroform. This process, however, will only afford colourless crystals provided it be so performed as to cause the separation of digitoxin on account of the cooling of the solution, not by the evaporation of the solvent. If the liquid is instead allowed to evaporate it will soon assume a darker coloration. In the way just pointed out, perfectly colourless scales or needle-shaped crystals of pure digitoxin are at length formed, the yield being not more considerable than about one part from 10,000 of dried leaves.

Digitoxin is insoluble in water, to which it does not even impart its intensely bitter taste as displayed in the alcoholic solution. It is likewise insoluble in benzin or bisulphide of carbon, very sparingly soluble in ether, more abundantly so in chloroform, the latter liquid however acting but very slowly on digitoxin. Its best solvent is alcohol, either cold or warm. The composition of digitoxin answers to the formula, C₃₁H₃₃O₇.

Digitoxin warmed with concentrated hydrochloric acid assumes a yellow or greenish hue, the same which is commonly attributed to commercial “digitalin.” Digitoxin is not a saccharogenous matter; in alcoholic solution it is decomposed by dilute acids, and then affords Toxiresin, an uncrystallizable, yellowish substance, which may easily be separated on account of its ready solubility in ether; it appears to be produced also if digitoxin is maintained for some time in the state of fusion at about 240° C. Toxiresin proved to be a very powerful poison, acting energetically on the heart and muscles of frogs. The very specific action of foxglove is due—not exclusively—to digitoxin; it is so highly poisonous that Schmiedeberg thinks it not at all fit for medicinal use, which might rather be confined to other constituents of foxglove, as, for instance, to those obtained from the seeds under the names of digitalin and digitaléin. The latter, however, are of more difficult extraction than digitoxin.

The preparation of digitoxin is similar to that of Nativelle’s crystallized “digitalin;” the former as well as paradigitogenin[1726] are largely found in Nativelle’s digitalin.

The Digitalin of Nativelle—The researches on digitalis of this chemist, for which the Orfila prize of 6000 francs was awarded in 1872, have resulted in the extraction of a crystallized preparation possessing active medicinal properties. It may be obtained by the following process:—

The leaves, previously exhausted by water, are extracted by means of alcohol, sp. gr. ·930. The tincture is concentrated until its weight is equal to that of the leaves used, and then diluted by adding thrice its weight of water. A pitch-like deposit is then formed; digitaléin and other substances remaining in solution. The deposit dried on blotting paper is boiled with double its weight of alcohol, sp. gr. ·907; on cooling, crystals are slowly deposited during some days. They should be washed with a little diluted alcohol (·958) and dried: to purify them, they should be first recrystallized from chloroform, and subsequently from boiling alcohol sp. gr. ·828, some charcoal being used at the same time. Digitalin is thus obtained in colourless needle-shaped crystals. It assumes an intense emerald green colour when moistened with hydrochloric acid, and has an extremely bitter taste. On the animal economy, it displays all the peculiar effects of digitalis, the dose of a milligramme taken by an adult person once or twice a day occasioning somewhat alarming symptoms, but smaller doses exhibiting the sedative power of the herb.

Another body occurring in foxglove is the crystallizable sugar called Inosite, which was detected by Marmé in the leaves, as well as in those of dandelion (p. 394). Pectic matters are also present in foxglove leaves.

Uses—Foxglove is a very potent drug, having the effect of reducing the frequency and force of the heart’s action, and hence is given in special cases as a sedative; it is also employed as a diuretic.

Adulteration—The dried leaves of some other plants have occasionally been supplied for those of foxglove. Such are the leaves of Verbascum, which are easily recognized by their thick coat of branched stellate hairs; of Inula Conyza DC. and I. Helenium L., which have the margin almost entire, and in the latter plant the veins diverging nearly at a right angle from the midrib; in both plants the under side of the leaf is less strongly reticulated than in foxglove. But to avoid all chance of mistake, it is desirable that druggists should purchase the fresh flowering plant, which cannot be confounded with any other, and strip and dry the leaves for themselves.

ACANTHACEÆ.

HERBA ANDROGRAPHIDIS.

Kariyát or Creyat.

Botanical Origin—Andrographis[1727] paniculata Nees ab E. (Justicia Burm.), an annual herb, 1 to 2 feet high, common throughout India, growing under the shade of trees. It is found likewise in Ceylon and Java, and has been introduced into the West Indies. In some districts of India it is cultivated.

History—It is probable that in ancient Hindu medicine this plant was administered indiscriminately with chiretta, which, with several other species of Ophelia, is known in India by nearly the same vernacular names. Ainslie asserts that it was a component of a famous bitter tincture called by the Portuguese of India Droga amara; but on consulting the authority he quotes[1728] we find that the bitter employed in that medicine was Calumba. Andrographis is known in Bengal as Mahā-tīta, literally king of bitters, from the Sanskrit tikta, “bitter,” a title of which it has been thought so far deserving that it has been admitted to a place in the Pharmacopœia of India.

Description—The straight, knotty branch stems are obtusely quadrangular, about ¼ of an inch thick at the base, of a dark green colour and longitudinally furrowed. The leaves are opposite, petiolate, lanceolate, entire, the largest ½ an inch or more wide and 3 inches long. Their upper surface is dark green, the under somewhat lighter, and as seen under a lens finely granular. The leaves are very thin, brittle, and, like the stems, entirely glabrous.

In the well-dried specimen before us, for which we are indebted to Dr. G. Bidie of Madras, flowers are wanting and only a few roots are present. The latter are tapering and simple, emitting numerous thin rootlets, greyish externally, woody and whitish within. The plant is inodorous and has a persistent pure bitter taste.

Chemical Composition—The aqueous infusion of the herb exhibits a slight acid reaction, and has an intensely bitter taste, which appears due to an indifferent, non-basic principle, for the usual reagents do not indicate the presence of an alkaloid. Tannic acid on the other hand produces an abundant precipitate, a compound of itself with the bitter principle. The infusion is but little altered by the salts of iron; it contains a considerable quantity of chloride of sodium.

Uses—Employed as a pure bitter tonic like quassia, gentian, or chiretta, with the last of which it is sometimes confounded.

SESAMEÆ.

OLEUM SESAMI.

Sesamé Oil, Gingeli, Gingili or Jinjili Oil, Til or Teel Oil, Benné Oil; F. Huile de Sésame; G. Sesamöl.

Botanical Origin—Sesamum indicum DC., an erect, pubescent annual herb, 2 to 4 feet high,[1729] indigenous to India, but propagated by cultivation throughout the warmer regions of the globe, and not now found anywhere in the wild state. In Europe, Sesamum is only grown in some districts of Turkey and Greece, and on a small scale in Sicily and in the islands of Malta and Gozo. It does not succeed well even in the South of France.

History—Sesamé is a plant which we find on the authority of the most ancient documents of Egyptian, Hebrew,[1730] Sanskrit, Greek, and Roman literature, has been used by mankind for the sake of its oily seeds from the earliest times. The Egyptian name Semsemt already occurring in the Papyrus Ebers, is still existing in the Coptic Semsem, the Arabic Simsim, and the modern Sesamum. The Indian languages have their own terms for it, the Hindustani Til, from the Sanskrit Tila, being one of the best known.[1731] Tila already occurs in the Vedic literature. In the days of Pliny the oil was an export from Sind to Europe by way of the Red Sea, precisely as the seeds are at the present day.

During the middle ages the plant, then known as Suseman or Sempsen, was cultivated in Cyprus, Egypt and Sicily; the oil was an article of import from Alexandria to Venice. Joachim Camerarius gave a good figure of the plant in his “Hortus medicus et philosophicus” 1588 (tab. 44). In modern times sesame oil gave way to that of olives, yet at present it is an article which, if not so renowned, is at least of far greater consumption.

Production—The plant comes to perfection within 3 or 4 months; its capsule contains numerous flat seeds, which are about ²/₁₀10 of an inch long by ¹/₂₀ thick, and weigh on an average ¹/₁₆ of a grain. To collect them, the plant when mature is cut down, and stacked in heaps for a few days, after which it is exposed to the sun during the day, but collected again into heaps at night. By this process the capsules gradually ripen and burst, and the seeds fall out.[1732]

The plant is found in several varieties affording respectively white, yellowish, reddish, brown or black seeds. The dark seeds may be deprived of a part of their colouring matter by washing, which is sometimes done with a view to obtain a paler oil.[1733]

We obtained from yellowish seeds 56 per cent. of oil; on a large scale, the yield varies with the variety of seed employed and the process of pressing, from 45 to 50 per cent.

Description—The best kinds of sesamé oil have a mild agreeable taste, a light yellowish colour, and scarcely any odour; but in these respects the oil is liable to vary with the circumstances already mentioned. The white seeds produced in Sind are reputed to yield the finest oil.

We prepared some oil by means of ether, and found it to have a sp. gr. of 0·919 at 23° C.; it solidified at 5° C., becoming rather turbid at some degrees above this temperature. Yet sesame oil is more fluid at ordinary temperatures than ground-nut oil, and is less prone to change by the influence of the air. It is in fact, when of fine quality, one of the less alterable oils.

Chemical Composition—The oil is a mixture of olein, stearin and other compounds of glycerin with acids of the fatty series. We prepared with it in the usual way a lead plaster, and treated the latter with ether in order to remove the oleate of lead. The solution was then decomposed by sulphuretted hydrogen, evaporated and exposed to hyponitric vapours. By this process we obtained 72·6 per cent. of Elaïdic Acid. The specimen of sesamé oil prepared by ourselves consequently contained 76·0 per cent. of olein, inasmuch as it must be supposed to be present in the form of triolein. In commercial oils the amount of olein is certainly not constant.

As to the solid part of the oil, we succeeded in removing fatty acids, freely melting, after repeated crystallizations, at 67° C., which may consist of stearic acid mixed with one or more of the allied homologous acids, as palmitic and myristic. By precipitating with acetate of magnesium, as proposed by Heintz, we finally isolated acids melting at 52·5 to 53°, 62 to 63°, and 69·2° C., which correspond to myristic, palmitic and stearic acids.

The small proportion of solid matter which separates from the oil on congelation cannot be removed by pressure, for even at many degrees below the freezing point it remains as a soft magma. In this respect sesamé oil differs from that of olive.

Sesamé oil contains an extremely small quantity of a substance, perhaps resinoid, which has not yet been isolated. It may be obtained in solution by repeatedly shaking 5 volumes of the oil with one of glacial acetic acid. If a cold mixture of equal weights of sulphuric and nitric acids is added in like volume, the acetic solution acquires a greenish yellow hue. The same experiment being made with spirit of wine substituted for acetic acid, the mixture assumes a blue colour, quickly changing to greenish yellow. The oil itself being gently shaken with sulphuric and nitric acids, takes a fine green hue, as shown in 1852 by Behrens, who at the same time pointed out that no other oil exhibits this reaction. It takes place even with the bleached and perfectly colourless oil. Sesamé oil added to other oils, if to a larger extent than 10 per cent., may be recognised by this test. The reaction ought to be observed with small quantities, say 1 gramme of the oil and 1 gramme of the acid mixture, previously cooled.

Commerce—The commercial importance of Sesamé may be at once illustrated by the fact that France imported in 1870, 83 millions; in 1871, 57½ millions; and 1872, 50 millions of kilogrammes (984,693 cwt.) of the seed.[1734]

The quantity shipped from British India in the year 1871-72 was 565,854 cwt., of which France took no less than 495,414 cwt.[1735] The imports of the seed into the United Kingdom in 1870 were to the value of only about £13,000.

Sesamé is extensively produced in Corea and in the Chinese island of Formosa, which in 1869 exported the exceptionally large quantity of 46,000 peculs[1736] (1 pecul = 133 lb.). Zanzibar and Mozambique also furnish considerable quantities of sesamé, whilst on the West Coast of Africa the staple oil-seed is Ground-nut (Arachis hypogæa L. p. 186). The chief place for the manufacture of sesamé oil is Marseilles.

Uses—Good sesamé oil might be employed without disadvantage for all the purposes for which olive oil is used.[1737] As its congealing point is some degrees below that of olive oil, it is even more fitted for cool climates. Sesamé seeds are largely consumed as food both in India and Tropical Africa. The foliage of the plant abounds in mucilage, and in the United States is sometimes used in the form of poultice.

LABIATÆ.

FLORES LAVANDULÆ.

Lavender Flowers; F. Fleurs de Lavande; G. Lavendelblumen.

Botanical Origin—Lavandula vera DC., a shrubby plant growing in the wild state from 1 to 2 feet high, but attaining 3 feet or more under cultivation. It is indigenous to the mountainous regions of the countries bordering the western half of the Mediterranean basin. Thus it occurs in Eastern Spain, Southern France (extending northward to Lyons and Dauphiny), in Upper Italy, Corsica, Calabria and Northern Africa,—on the outside of the olive region.[1738] In cultivation it grows very well in the open air throughout the greater part of Germany and as far north as Norway and Livonia; the northern plant would even appear to be more fragrant, according to Schübeler.[1739]

History—There has been much learned investigation in order to identify lavender in the writings of the classical authors, but the result has not been satisfactory, and no allusion has been found which unquestionably refers either to L. vera or to L. Spica,[1740] whereas L. Stœchas was perfectly familiar to the ancients.

The earliest mention of lavender that we have observed, occurs in the writings of the abbess Hildegard,[1741] who lived near Bingen on the Rhine during the 12th century, and who in a chapter De Lavendula alludes to the strong odour and many virtues of the plant. In a poem of the school of Salerno entitled Flos Medicinæ[1742] occur the following lines:—

In 1387 cushions of satin were made for King Charles VI. of France, to be stuffed with “lavende.”[1743] Its use was also popular at an early period in the British isles, for we find “Llafant” or “Llafanllys” mentioned among the remedies of the “Physicians of Myddvai.”[1744] And in Walton’s “Description of an inn,” about the year 1680 to 1690, we find the walls stuck round with ballads, where the sheets smelt of lavender....[1745]

Lavender was well known to the botanist of the 16th century.

Description—The flowers of Common Lavender are produced in a lax terminal spike, supported on a long naked stalk. They are arranged in 6 to 10 whorls (verticillasters), the lowest being generally far remote from those above it. A whorl consists of two cymes, each having, when fully developed, about three flowers, below which is a rhomboidal acuminate bract, as well as several narrow smaller bracts belonging to the particular flowers. The calyx is tubular, contracted towards the mouth, marked with 13 nerves and 5-toothed, the posterior tooth much larger than the others. The corolla of a violet colour is tubular, two-lipped, the upper lip with two, the lower with three lobes. Both corolla and calyx, as well as the leaves and stalks, are clothed with a dense tomentum of stellate hairs, amongst which minute shining oil-glands can be seen by the aid of a lens.

The flowers emit when rubbed a delightful fragrance, and have a pleasant aromatic taste. The leaves of the plant are oblong linear, or lanceolate, revolute at the margin and very hoary when young.

For pharmaceutical use or as a perfume, lavender flowers are stripped from the stalks and dried by a gentle heat. They are but seldom kept in the shops, being grown almost entirely for the sake of their essential oil.

Production of Essential Oil—Lavender is cultivated in the parishes of Mitcham, Carshalton and Beddington and a few adjoining localities, all in Surrey, to the extent of about 300 acres. It is also grown at Market Deeping in Lincolnshire; also at Hitchin in Hertfordshire, where lavender was apparently cultivated as early as the year 1568.[1746]

At the latter place there were in 1871 about 50 acres so cropped.

The plants which are of a small size, and grown in rows in dry open fields, flower in July and August. The flowers are usually cut with the stalks of full length, tied up in mats, and carried to the distillery there to await distillation. This is performed in the same large stills that are used for peppermint. The flowers are commonly distilled with the stalks as gathered, and either fresh, or in a more or less dry state. A few cultivators distill only the flowering heads, thereby obtaining a superior product. Still more rarely, the flowers are stripped from the stalks, and the latter rejected in toto.[1747] According to the careful experiments of Bell,[1748] the oil made in this last method is of exceedingly fine quality. The produce he obtained in 1846 was 26½ ounces per 100 lb. of flowers, entirely freed from stalks; in 1847, 25½ ounces; and in 1848, 20 ounces: the quantities of flowers used in the respective years were 417, 633, and 923 lb. Oil distilled from the stalks alone was found to have a peculiar rank odour. In the distillation of lavender, it is said that the oil which comes over in the earlier part of the operation is of superior flavour.

We have no accurate data as to the produce of oil obtained in the ordinary way, but it is universally stated to vary extremely with the season. Warren[1749] gives it as 10 to 12 lb., and in an exceptional case as much as 24 lb. from the acre of ground under cultivation. At Hitchin,[1750] the yield would appear to approximate to the last named quantity. The experiments performed in Bell’s laboratory as detailed above, show that the flowers deprived of stalks afforded on an average exactly 1½ per cent. of essential oil.

Oil of Lavandula vera is distilled in Piedmont, and in the mountainous parts of the South of France, as in the villages about Mont Ventoux near Avignon, and in those some leagues west of Montpellier (St. Guilhen-le-désert, Montarnaud and St. Jean de Fos)—in all cases from the wild plant. This foreign oil is offered in commerce of several qualities, the highest of which commands scarcely one-sixth the price of the oil produced at Mitcham.[1751] The cheaper sorts at least are obtained by distilling the entire plant.

Chemical Composition—The only constituent of lavender flowers that has attracted the attention of chemists is the essential oil (Oleum Lavandulæ). It is a pale yellow, mobile liquid, varying in sp. gr. from 0·87 to 0·94 (Zeller), having a very agreeable odour of the flowers and a strong aromatic taste. The oil distilled at Mitcham (1871) we find to rotate the plane of polarization 4·2° to the left, in a column of 50 mm.

Oil of lavender seems to be a mixture in variable proportions of oxygenated oils and stearoptene, the latter being identical, according to Dumas, with common camphor. In some samples it is said to exist to the extent of one-half, and to be sometimes deposited from the oil in cold weather; we have not however been able to ascertain this fact. The oil according to Lallemand (1859) appears also to contain compound ethers.

Commerce—Dried lavender flowers are the object of some trade in the south of Europe. According to the official Tableau général du Commerce de la France, Lavender and Orange Flowers (which are not separated) were exported in 1870 to the extent of 110,958 kilo. (244,741 lb.),—chiefly to the Barbary States, Turkey and America. There are no data to show the amount of oil of lavender imported into England.

Uses—Lavender flowers are not prescribed in modern English medicine. The volatile oil has the stimulant properties common to bodies of the same class and is much used as a perfume.

Other Species of Lavender.

1. Lavandula Spica DC. is a plant having a very close resemblance to L. vera, of which Linnæus considered it a variety, though its distinctness is now admitted. It occurs over much of the area of L. vera, but does not extend so far north, nor is it found in such elevated situations, or beyond the limit of the olive. It is in fact a more southern plant and more susceptible to cold, so that it cannot be cultivated in the open soil in Britain except in sheltered positions. In Languedoc and Provence, it is the common species from the sea-level up to about 2000 feet, where it is met by the more hardy L. vera.[1752]

Lavandula Spica is distilled in the south of France, the flowering wild plant in its entire state being used. The essential oil, which is termed in French Essence d’Aspic, is known to English druggists as Oleum Lavandulæ spicæ, Oleum Spicæ, or Oil of Spike. It resembles true oil of lavender, but compared with that distilled in England it has a much less delicate fragrance. This however may depend upon the frequent adulteration, for we find that flowers of the two plants (L. vera and L. Spica) grown side by side in an English garden, are hardly distinguishable in fragrance. Porta already even, in speaking of the oil of lavender flowers, stated:[1753] “e spica fragrantior excipitur, ut illud quod ex Gallia provenit....”—Lallemand (1859) isolated from oil of spike a camphor which he believes to be identical with common camphor.

Oil of Spike is used in porcelain painting and in veterinary medicine.

2. Lavandula Stœchas L.—This plant was well known to the ancients; Dioscorides remarks that it gives a name to the Stœchades, the modern isles of Hières near Toulon, where the plant still abounds. It has a wider range than the two species of Lavandula already described, for it is found in the Canaries and in Portugal, and eastward throughout the Mediterranean region to Constantinople and Asia Minor. It may at once be known from the other lavenders by its flower-spike being on a short stalk, and terminating in 2 or 3 conspicuous purple bracts.

The flowers, called Flores Stœchados or Stœchas arabica,[1754] were formerly kept in the shops, and had a place in the London Pharmacopœia down to 1746. We are not aware that they are, or ever were distilled for essential oil, though they are stated to be the source of True Oil of Spike.[1755]

HERBA MENTHÆ VIRIDIS.

Spearmint.

Botanical Origin—Mentha viridis L. is a fragrant perennial plant, chiefly known in Europe, Asia and North America, as the Common Mint of gardens, and only found apparently wild in countries where it has long been cultivated. It occurs occasionally in Britain under such circumstances.[1756]

Mentha viridis is regarded by Bentham as not improbably a variety of M. silvestris L., perpetuated through its ready propagation by suckers. J. G. Baker remarks, that while these two plants are sufficiently distinct as found in England, yet continental forms occur which bridge over their differences.[1757]

History—Mint is mentioned in all early mediæval lists of plants, and was certainly cultivated in the convent gardens of the 9th century. Turner, who has been called “the father of English botany,” states in his Herball[1758] that the garden mint of his time was also called “Spere Mynte.” We find spearmint also described by Gerarde who terms it Mentha Romana vel Sarracenica, or Common Garden Mint, but his statement that the leaves are white, soft, and hairy does not well apply to the plant as now found in cultivation.

Description—Spearmint has a perennial rootstock which throws out long runners. Its stem 2 to 3 feet high is erect, when luxuriant branched below with short erecto-patent branches, firm, quadrangular, naked or slightly hairy beneath the nodes, often brightly tinged with purple. Leaves sessile or the lower slightly stalked, lanceolate or ovate-lanceolate, rounded or even cordate at the base, dark green and glabrous above, paler and prominently veined with green or purple beneath, rather thickly glandular, but either quite naked or hairy only on the midrib and principal veins, the point narrowed out and acute, the teeth sharp but neither very close nor deep, the lowest leaves measuring about 1 inch across by 3 or 4 inches long. Inflorescence a panicled arrangement of spikes, of which the main one is 3 or 4 inches long by ⅜ inch wide, the lowest whorls sometimes ½ an inch from each other and the lowest bracts leafy. Bracteoles linear-subulate, equalling or exceeding the expanded flowers, smooth or slightly ciliated. Pedicels about ¾ line long, purplish glandular, but never hairy. Calyx also often purplish, the tube campanulato-cylindrical, ⅜ line long, the teeth lanceolate-subulate, equalling the tube, the flower part of which is naked, but the teeth and often the upper part clothed more or less densely with erecto-patent hairs. Corolla reddish-purple, about twice as long as the calyx, naked both within and without. Not smooth.

The plant varies slightly in the shape of its leaves, elongation of spike and hairiness of calyx. The entire plant emits a most fragrant odour when rubbed, and has a pungent aromatic taste.

Production—Spearmint is grown in kitchen gardens, and more largely in market gardens. A few acres are under cultivation with it at Mitcham, chiefly for the sake of the herb, which is sold mostly in a dried state.

The cultivation of spearmint is carried on in the United States in precisely the same manner as that of peppermint, but on a much smaller scale. Mr. H. G. Hotchkiss of Lyons, Wayne County, State of New York, has informed us that his manufacture of the essential oil amounted in 1870 to 1162 lb. The plant he employs appears from the specimen with which he has favoured us, to be identical with the spearmint of English gardens, and is not the Curled Mint (Mentha crispa) of Germany.

Chemical Composition—Spearmint yields an essential oil (Oleum Menthæ viridis) in which reside the medicinal virtues of the plant. Kane,[1759] who examined it, gives its sp. gr. as 0·914, and its boiling point as 160° C. The oil yielded him a considerable amount of stearoptene. Gladstone[1760] found spearmint oil to contain a hydrocarbon almost identical with oil of turpentine in odour and other physical properties, mixed with an oxidized oil to which is due the peculiar smell of the plant. The latter oil boils at 225° C.; its sp. gr. is 0·951, and it was found to be isomeric with carvol, C₁₀H₁₄O. According to our experiments the oil, distilled from Curled Mint grown in Germany, deviates the plane of polarization 37°·4 to the left when examined in a column of 100 millimetres. We prepared from it the crystallized compound (C₁₀H₁₄0)₂SH₂, and isolated from it the liquid C₁₀H₁₄O, which differs from carvol (see Fructus Carui, page 306) by its levogyrate power.[1761]

Uses—Spearmint is used in the form of essential oil and distilled water, precisely in the same manner as peppermint In the United States the oil is also employed by confectioners and the manufacturers of perfumed soap.

Substitutes—Oil of spearmint is now rarely distilled in England, its high cost[1762] causing it to be nearly unsaleable. The cheaper foreign oil is offered in price-currents as of two kinds, namely American and German. Of the first we have already spoken: the second, termed in German Krauseminzöl, is the produce of Mentha aquatica L. var. γ crispa Bentham, a plant cultivated in Northern Germany. Its oil seems to agree with the oil of spearmint.

HERBA MENTHÆ PIPERITÆ.

Peppermint; F. Menthe poivrée; G. Pfefferminze.

Botanical Origin—Mentha piperita Hudson (non Linn.), an erect usually glabrous perennial, much resembling the Common Spearmint of the gardens, but differing from it in having the leaves all stalked, the flowers larger, the upper whorls of flowers somewhat crowded together, and the lower separate. In the opinion of Bentham it is possibly a mere variety of M. hirsuta L., with which it can be connected by numerous intermediate forms.

Peppermint rapidly propagates itself by runners, and is now found in wet places in several parts of England, as well as on the Continent. It is cultivated on the large scale in England, France, Germany, and North America.

History—Mentha piperita was first observed in Hertfordshire by Dr. Eales, and communicated to Ray, who in the second edition of his Synopsis Stirpium Britannicarum, 1696, noticed it under the name of Mentha spicis brevioribus et habitioribus, foliis Menthæ fuscæ, sapore fervido piperis; and in his Historia Plantarum[1763] as “Mentha palustris ... Peper-Mint.”[1764] Dale, who found the plant in the adjoining county of Essex, states[1765] that it is esteemed a specific in renal and vesical calculus; and Ray, in the third edition of his Synopsis, declares it superior to all other mints as a remedy for weakness of the stomach and for diarrhœa. Peppermint was admitted to the London Pharmacopœia in 1721, under the designation of Mentha piperitis sapore.

The cultivation of peppermint at Mitcham in Surrey dates from about 1750,[1766] at which period only a few acres of ground were there devoted to medicinal plants. At the end of the last century, above 100 acres were cropped with peppermint. But so late as 1805 there were no stills at Mitcham, and the herb had to be carried to London for the extraction of the oil. Of late years the cultivation has diminished in extent, by reason of the increased value of land and the competition of foreign oil of peppermint.

On the Continent Mentha Piperitis was grown as early as 1771 at Utrecht; Gaubius[1767] appears to have been the first to notice “Camphora Europæa Menthæ Piperitidis,” i.e. Menthol (see page 483).

In Germany peppermint became practically known in the latter half of the last century, especially through the recommendation of Knigge.[1768]

Description—The rootstock of peppermint is perennial, throwing out runners. The stem is erect, 3 to 4 feet high, when luxuriant somewhat branched below with erecto-patent branches, firm, quadrangular, slightly hairy, often tinged with purple. Leaves all stalked, the stalks of the lower ½ to ¾ of an inch long, naked or nearly so, the leaf lanceolate, narrowed or rather rounded towards the base, the point narrowed out and acute, the lowest 2 to 3 inches long by about ¾ of an inch broad, naked and dull green above, paler and glandular all over, but only slightly hairy upon the veins beneath; the teeth sharp, fine, and erecto-patent. Inflorescence in a loose lanceolate or acutely conical spike, 2 to 3 inches long by about ¾ of an inch broad at the base, the lowest whorls separate, and usually the lowest bracts leaf-like. Bracteoles lanceolate-acuminate, about equalling the expanded flowers, slightly ciliated. Pedicels 1 to 1½ lines long, purplish, glandular but not hairy. Calyx often purplish, the tube about 1 line long and the teeth ½ a line, the tube campanulate-cylindrical, purplish, not hairy, but dotted over with prominent glands; the teeth lanceolate subulate, furnished with short erecto-patent hairs. Corolla reddish-purple about twice as long as the calyx, naked both within and without. Nut smooth[1769] (rugose, according to our observation). The odour and taste are strongly aromatic.