HERBA HYDROCOTYLES.

Indian Hydrocotyle, Indian Pennywort; F. Bevilacqua.

Botanical Origin—Hydrocotyle asiatica L., a small creeping herb,[1136] with slender jointed stems, common in moist places throughout tropical Asia and Africa, ascending in Abyssinia to elevations of 6,000 feet. It also occurs in America from South Carolina to Valdivia, in the West Indies, the islands of the Pacific, New Zealand, and Australia.

History—Hydrocotyle is called in Sanskrit mandūka-parnī, in Hindi khulakhudi. The former name denotes various plants, but is thought to refer in Susruta to the plant under notice (Dr. Rice). It was known to Rheede[1137] by its Malyalim name of Codagam (or Kutakan), and also to Rumphius.[1138] It has been long used medicinally by the natives of Java and of the Coromandel coast. In 1852, Boileau, a French physician of Mauritius, pointed out its virtues in the treatment of leprosy,[1139] for which disease it was largely tried in the hospitals of Madras by Hunter[1140] in 1855. It has since been admitted to a place in the Pharmacopœia of India.

Description[1141]—The peduncles and petioles are fasciculed; the latter are frequently 2½ inches long; the peduncles are shorter and bear a 3-or 4-flowered simple umbel with very short rays. The leaves are reniform, crenate, ½ to 2 inches in longest diameter, 7-nerved, glabrous, or when young somewhat hairy on the under side. The fruit is laterally compressed, orbicular, acute on the back; the mericarps reticulated, sometimes a little hairy, with 3 to 5 curved ribs; they are devoid of vittæ. The main root is an inch or two long, but roots are also thrown out by the procumbent stem.

When fresh, the herb is said to be aromatic and of a disagreeable bitter and pungent taste; but these qualities appear to be lost in drying.

Chemical Composition—An analysis of hydrocotyle has been made by Lépine, a pharmacien of Pondicherry,[1142] who found it to yield a somewhat peculiar body which he called Vellarin, from Valālrai, the Tamil name of the plant, and regarded as its active principle. Vellarin, which is said to be obtainable from the dry plant to the extent of 0·8 to 1·0 per cent., is an oily, non-volatile liquid with the smell and taste of fresh hydrocotyle, soluble in spirit of wine, ether, caustic ammonia, and partially also in hydrochloric acid. These singular properties do not enable us to rank vellarin in any well-characterized class of organic compounds.

By exhausting 3 ounces of the dried herb with rectified spirit, we did not obtain any thing like vellarin, but simply a green extract almost entirely soluble in warm water, and containing chiefly tannic acid, which produced an abundant green precipitate with salts of iron. With caustic potash, neither the herb nor its extract evolved any nauseous odour. The dried plant afforded Lépine 13 per cent. of ash.

Uses—As an alterative tonic, hydrocotyle is allowed to be of some utility, but the power claimed for it by Boileau of curing leprosy is generally denied. Dorvault[1143] regards it as belonging to the class of narcotico-acrid poisons such as hemlock, but we see no evidence to warrant such an opinion. Besides being administered internally, it is sometimes locally applied in the form of a poultice. Boileau says that the entire plant is preferable to the leaves alone.[1144]

Substitutes (?)—H. rotundifolia Roxb., another species common in India, may be known from H. asiatica by having 10 or more flowers in an umbel and much smaller fruits. The European H. vulgaris L., easily distinguishable from the allied tropical species just described, by having its leaves orbicular and peltate (not reniform), is said to possess deleterious properties.

FRUCTUS CONII.

Hemlock fruits; F. Fruits de Ciguë; G. Schierlingsfrucht.

Botanical Origin—Conium maculatum L., an erect biennial herbaceous plant, flourishing by the sides of fields and streams, and in neglected spots of cultivated ground, throughout temperate Europe and Asia. It occurs in Asia Minor and the Mediterranean islands, and has been naturalized in North and South America. But the plant is very unevenly distributed, and in many districts is entirely wanting. It is found in most parts of Britain from Kent and Cornwall to the Orkneys.

History—Κώνειον, occurring as early as the fourth or fifth century b.c. in the Greek literature, was the plant under notice, at least in most cases. The famous hemlock potion of the Greeks by which criminals were put to death[1145] was essentially composed of the juice of this plant. The old Roman name of Conium was Cicuta; it prevails in the mediæval Latin literature, but was applied, about 1541, by Gesner (and probably before him by others) to Cicuta virosa L., another umbelliferous plant which is altogether wanting in Greece and in Southern Europe generally, and does not contain any poisonous alkaloid. To avoid the confusion arising from the same appellation given to these widely different and quite dissimilar plants, Linnæus, in 1737, restoring the classical Greek name, called it Conium maculatum.[1146]

Hemlock was used in Anglo-Saxon medicine. It is mentioned as early as the 1Oth century in the vocabulary of Alfric, archbishop of Canterbury, as “Cicuta, hemlic,”[1147] and also in the Meddygon Myddfai. Hemlock is derived from the Anglo-Saxon words “hem,” border, shore, and “leác” leek. Its use in modern medicine is due chiefly to the recommendation of Störck of Vienna, since whose time (1760) the plant has been much employed. The extreme uncertainty and even inertness of its preparations, which had long been known to physicians and had caused its rejection by many, have been recently investigated by Harley.[1148] The careful experiments of this physician show what are the real powers of the drug, and by what method its active properties may be utilized.

Description—The fruit has the structure usual to the order; it is broadly ovoid, somewhat compressed laterally, and constricted towards the commissure, attenuated towards the apex, which is crowned with a depressed stylopodium. As met with in the shops, it consists of the separated mericarps which are about ⅛ of an inch long. The dorsal surface of these has 5 prominent longitudinal ridges, the edges of which are marked with little protuberances giving them a jagged or crenate outline, which is most conspicuous before the fruits are fully ripe. The furrows are glabrous but slightly wrinkled longitudinally; they are devoid of vittæ. When a mericarp is cut transversely, the seed exhibits a reniform outline, due to a deep furrow in the albumen on the side of the commissure.

The fruits of hemlock are dull greenish grey, and have but little taste and smell; but when triturated with a solution of caustic alkali they evolve a strong and offensive odour.

Microscopic Structure—Hemlock fruits differ from other fruits of the order by the absence of vittæ.[1149] In the endocarp, there is a peculiar layer of small nearly cubic cells surrounding the albumen. The cells of the endocarp are loaded with a brown liquid consisting chiefly of conine and essential oil.

Chemical Composition—The most important constituent of the fruits of hemlock Conine or Conia, C₈H₁₄NH, a limpid colourless oily fluid, 0·846 sp. gr. at 12°·5 C. It has a strong alkaline reaction, and boils at 170° C. in an atmosphere devoid of oxygen, without decomposition. It was first observed by Giseke at Eisleben, Saxony, in 1827, recognized as an alkaloid by Geiger in 1831, and more amply studied by Wertheim in 1856 and 1862. To obtain it, an alcoholic extract is submitted to distillation with a little slaked lime. The product should be neutralized with oxalic acid, and the oxalate of conine removed by absolute alcohol mixed with a little ether, oxalate of ammonium being insoluble. The oxalate of the alkaloid shaken with caustic lye and ether, affords the conine, on evaporating the solvent and distilling the alkaloid in a current of dry hydrogen. In the plant it is combined with an acid (malic?), and accompanied by ammonia, as well as by a second, less poisonous crystallizable base, called Conhydrine, C₈H₁₇NO, which may be converted into conine by abstraction of the elements of water. From these alkaloids a liquid non-poisonous hydrocarbon, Conylene, C₈H₁₄, has been separated by Wertheim. Even in nature one hydrogen atom of conine is frequently replaced by methyl, CH₃; and commercial conine commonly contains, as shown by A. von Planta and Kekulé, methyl-conine, C₈H₁₄NCH₃. Lastly there is present in hemlock fruits a third alkaloid having probably the composition C₇H₁₃N.

As to the yield of conine, it varies according to the development of the fruits, but it is at best only about ⅕ per cent. According to Schroff (1870), the fruits are most active just before maturity, provided they are gathered from the biennial plant. At a later stage, conine is probably partly transformed into conhydrine, which however is present in but very small proportion,—about 1¼ per mille at most.

In its deleterious action, conine resembles nicotine, but is much less powerful.

Schiff (1871-1872) has artificially produced an alkaloid partaking of the general properties of conine, and having the same composition; but it is optically indifferent. Conine, on the other hand, we find turns the plane of polarization to the right.

The fruits of hemlock contain also a volatile oil which appears devoid of poisonous properties; it exists in but small quantity and has not yet been fully examined.

Uses—The fruits of hemlock are the only convenient source of the alkaloid conine. They were introduced into British medicine in 1864, as a substitute for the dried leaf in making the tincture. But it has been shown that a tincture, whether of leaf or fruit, is a preparation of very small value, and that it is far inferior to the preserved juice of the herb. It has however been pointed out by W. Manlius Smith,[1150] and his observations have been confirmed by Harley,[1151] that the green unripe fruits possess more than any other part the peculiar energies of the plant, and that they may even be dried without loss of activity. A medicinal fluid extract of considerable power has been made from them by Squibb of New York.

FOLIA CONII.

Hemlock Leaves; F. Feuilles de Ciguë; G. Schierlingsblätter.

Botanical Origin—Conium maculatum L., see p. 299.

History—See p. 299.

Description—Hemlock in its first year produces only a tuft of leaves; but in its second a stout erect stem which often grows to the height of 5 or 9 feet, is much branched in its upper part, and terminates in small umbels, each having about 12 rays. The lower leaves, often a foot in length, have a triangular outline, and a hollow stalk as long as the lamina, clasping the stem at its base with a membranous sheath. Towards the upper portion of the plant, the leaves have shorter stalks, are less divided, and are opposite or in cohorts of 3 to 5. The involucral bracts are lanceolate, reflexed, and about a ¼ of an inch long. Those of the partial umbel are turned towards the outside, and are always 3 in number. The larger leaves are twice or thrice pinnate, the ultimate segments being ovate-oblong, acute, and deeply incised.

The stem is cylindrical and hollow, of a glaucous green, generally marked on its lower part with reddish-brown spots. The leaves are of a dull dark green, and like the rest of the plant quite glabrous. They have when bruised a disagreeable fœtid smell.

For medicinal purposes the plant should be taken when in full blossom.[1152]

Chemical Composition—The leaves of hemlock contain, though in exceedingly small proportion, the same alkaloids as the fruits. Geiger obtained from the fresh herb not so much as one ten-thousandth part of conine. It is probable however that the active constituents vary in proportion considerably, and that a dry and sunny climate promotes their development.

The same observer, as well as Pereira, has pointed out that hemlock leaves when dried are very frequently almost devoid of conine, and the observation is supported by the more recent experiments of Harley (1867). It has also been shown by the last named physician, that the inspissated juice known in pharmacy as Extractum Conii usually contains but a mere trace of alkaloid, the latter having in fact been dissipated by the heat employed in reducing the juice to the required consistence. On the other hand, Harley has proved that the juice of fresh hemlock preserved by the addition of spirit of wine, as in the Succus Conii of the Pharmacopœia, possesses in an eminent degree the poisonous properties of the plant.

The entire amount of nitrogen in dried hemlock leaves was estimated by Wrightson (1845) at 6·8 per cent.; the ash at 12·8 per cent. The latter consists mainly of salts of potassium, sodium, and calcium, especially of sodium chloride and calcium phosphate.

A ferment-oil may be obtained from Conium; it is stated to have an odour unlike that of the plant and a burning taste, and not to be poisonous.[1153]

Uses—Hemlock administered in the form of Succus Conii, has a peculiar sedative action on the motor nerves, on account of which it is occasionally prescribed. It was formerly much more employed than at present, although the preparations used were so defective that they could rarely have produced the specific action of the medicine.

Plants liable to be confounded with Hemlock—Several common plants of the order Umbelliferæ have a superficial resemblance to Conium, but can be discriminated by characters easy of observation. One of these is Æthusa Cynapium L. or Fool’s Parsley, a common annual garden weed, of much smaller stature than hemlock. It may be known by its primary umbel having no involucre, and by its partial umbel having an involucel of 2 or 3 linear pendulous bracts. The ridges of its fruit moreover are not wavy or crenate as in hemlock, nor is its stem spotted.

Chærophyllum Anthriscus L. (Anthriscus vulgaris Pers.) and two or three other species of Chærophyllum have the lower leaves not unlike those of hemlock, but they are pubescent or ciliated. The fruits too are linear-oblong, and thus very dissimilar from those of Conium.

The latter plant is in fact clearly distinguished by its smooth spotted stem, the character of its involucral bracts and fruit, and finally by the circumstance that when triturated with a few drops of solution of caustic alkali, it evolves conine (and ammonia), easily observable as a white fume when a rod moistened with strong acetic acid is held over the mortar.

FRUCTUS AJOWAN.

Semen Ajavæ vel Ajouain; Ajowan, True Bishop’s weed.

Botanical Origin—Carum Ajowan Bentham et Hooker (Ammi copticum L. Ptychotis coptica et Pt. Ajowan DC.)—an erect annual herb, cultivated in Egypt and Persia, and especially in India where it is well known as Ajvan or Omam.

History—The minute spicy fruits of the above-named plant have been used in India from a remote period, as we may infer from their being mentioned in Sanskrit writings, as, for instance, by the grammarian Pānini, in the third century b.c. (or later?), and in Susruta.

Owing to their having been confounded with some other very small umbelliferous fruits, it is difficult to trace them precisely in many of the older writers on materia medica. It is however probable that they are the Ammi which Anguillara[1154] met with in 1549 at Venice, where it had then, exceptionally, been imported in small quantity from Alexandria. It is also, we suppose, the Ammi perpusillum of Lobel (1571), in whose time the drug was likewise imported from Egypt, as well as the Ammi alterum parvum, the seed of which Dodonæus (1583) mentions as being “minutissimum, acre et fervidum.” Dale,[1155] who says it is brought from Alexandria, reports it as very scarce in the London shops. Under the name of Ajave Seeds, the drug was again brought into notice in 1773 by Percival,[1156] who received a small quantity of it from Malabar as a remedy for colic; and still more recently, it has been favourably spoken of by Fleming, Ainslie, Roxburgh, O’Shaughnessy, Waring and other writers who have treated of Indian materia medica.

Description—Ajowan fruits, like those of other cultivated Umbelliferæ, vary somewhat in size and form. The largest kind much resemble those of parsley, being of about the same shape and weight. The length of the large fruits is about ⅒, of the smaller form scarcely ¹/₁₆ of an inch. The fruits are greyish brown, plump, very rough on the surface, owing to numerous minute tubercles (fructus muriculatus). Each mericarp has five prominent ridges, the intervening channels being dark brown, with a single vitta in each. The commissural side bears two vittæ. The fruits when rubbed exhale a strong odour of thyme (Thymus vulgaris L.), and have a biting aromatic taste.

Microscopic Structure—The oil-ducts of ajowan are very large, often attaining a diameter of 200 mkm. The ridges contain numerous spiral vessels; the blunt tubercles of the epidermis are of the same structure as those in anise, but comparatively larger and not pointed. The tissue of the albumen exhibits numerous crystalloid granules of albuminous matter (aleuron), distinctly observable in polarized light.

Chemical Composition—The fruits on an average afford from 4 to 4·5 per cent. of an agreeable aromatic, volatile oil; at the same time there often collects on the surface of the distilled water a crystalline substance, which is prepared at Oojein and elsewhere in Central India, by exposing the oil to spontaneous evaporation at a low temperature. This stearoptene, sold in the shops of Poona and other places of the Deccan, under the name of Ajwain-ka-phul, i.e. flowers of ajwain, was showed by Stenhouse (1855) and by Haines (1856) to be identical with

We obtained it by exposing oil of our own distillation, first rectified from chloride of calcium, to a temperature of 0° C., when the oil deposited 36 per cent. of thymol in superb tabular crystals, an inch or more in length. The liquid portion, even after long exposure to a cold some degrees below the freezing point, yielded no further crop. We found the thymol thus obtained began to melt at 44° C., yet using somewhat larger quantities, it appeared to require fully 51° C. for complete fusion. On cooling, it continues fluid for a long time, and only recrystallizes when a crystal of thymol is projected into it.

Thymol is more conveniently and completely extracted from the oil by shaking it repeatedly with caustic lye, and neutralizing the latter.

The oil of ajowan, from which the thymol has been removed, boils at about 172°, and contains cymene (or cymol), C₁₀H₁₄, which, with concentrated sulphuric acid, affords cymen-sulphonic acid, C₁₀H₁₃SO₂OH. The latter is not very readily crystallizable, but forms crystallized salts with baryum, calcium, zinc, lead, which are abundantly soluble in water. In the oil of ajowan no constituent of the formula C₁₀H₁₆ appears to be present; mixed with alcohol and nitric acid (see p. 279) it at least produces no crystals of terpin.

The residual portions of the oil, from which the cymene has been distilled, contains another substance of the phenol class different from thymol.

We have found that neither the thymol nor the liquid part of ajowan oil possesses any rotatory power.

Uses—Ajowan is much used by the natives of India as a condiment.[1157] The distilled water which has been introduced into the Pharmacopœia of India, is reputed to be carminative, and a good vehicle for nauseous medicines. It has a powerful burning taste, and would seem to require dilution. The volatile oil may be used in the place of oil of thyme, which it closely resembles.

Ajowan seeds are largely imported into Europe since thymol has been universally introduced into medical practice (see Folia Thymi). They have proved much more remunerative for the manufacture of thymol than Thymus vulgaris. The largest quantities, we believe, of thymol have been made from ajowan at Leipzig.

Substitutes—Under the name Semen Ammi, the very small fruits of Ammi majus L. and of Sison Amomum L. have been often confounded with those of Ajowan; but the absence of hairs on the two former, not to mention some other differences, is sufficient to negative any supposition of identity.

The seeds of Hyoscyamus niger L. being called in India Khorāsāniajwān, a confusion might arise between them and true ajowan; though the slightest examination would suffice to show the difference.[1158]

FRUCTUS CARUI.

Botanical Origin—Carum Carvi L., an erect annual or biennial plant not unlike a carrot, growing in meadows and moist grassy land over the northern and midland parts of Europe and Asia, but to what extent truly wild cannot be always ascertained.

It is much cultivated in Iceland, and is also apparently wild.[1159] It grows throughout Scandinavia, in Finland, Arctic, Central, and Southern Russia, Persia, and in Siberia. It appears as a wild plant in many parts of Britain (Lincolnshire and Yorkshire), but is also cultivated in fields, and may not be strictly indigenous. The caraway is found throughout the eastern part of France, in the Pyrenees, Spain, Central Europe, Armenia, and the Caucasian provinces; and it grows wild largely in the high alpine region of Lahul, in the Western Himalaya.[1160]

But the most curious fact in the distribution of Carum Carvi is its occurrence in Morocco, where it is largely cultivated about El Araiche, and round the city of Morocco.[1161] The plant differs somewhat from that of Europe; it is an annual with a single erect stem, 4 feet high. Its foliage is more divided, and its flowers larger, with shorter styles and on more spreading umbels than the common caraway, and its fruit is more elongated.[1162]

History—The opinion that this plant is the Κάρος of Dioscorides, and that, as Pliny states, it derived its name from Caria (where it has never been met with in modern times) has very reasonably been doubted.[1163]

Caraway fruits were known to the Arabians, who called them Karawya, a name they still bear in the East, and the original of our words caraway and carui, as well as of the Spanish alcarahueya. In the description of Morocco by Edrisi,[1164] 12th century, it is stated that the inhabitants of Sidjilmâsa (the south-eastern province) cultivate cotton, cumin, caraway, henna (Lawsonia alba Lamarck). In the Arab writings quoted by Ibn Baytar,[1165] himself a Mauro-Spaniard of the 13th century, caraway is compared to cumin and anise. The spice probably came into use about this period. It is not noticed by St. Isidore, archbishop of Seville in the 7th century, though he mentions fennel, dill, coriander, anise, and parsley; nor is it named by St. Hildegard in Germany in the 12th century. Neither have we found any reference to it in the Anglo-Saxon Herbarium of Apuleius, written circa a.d. 1050,[1166] or in other works of the same period, though cumin, anise, fennel, and dill are all mentioned.

On the other hand, in two German medicine-books of the 12th and 13th centuries[1167] there occurs the word Cumich, which is still the popular name of caraway, in Southern Germany; and Cumin is also mentioned. In the same period the seeds appear to have been used by the Welsh physicians of Myddvai.[1168] Caraway was certainly in use in England at the close of the 14th century, as it figures with coriander, pepper and garlick in the Form of Cury, a roll of ancient English cookery compiled by the master-cooks of Richard II. about a.d. 1390.

The oriental names of caraway show that as a spice it is not a production of the East:—thus we find it termed Roman (i.e. European), Armenian, mountain, or foreign Cumin; Persian or Andalusian Caraway; or foreign Anise. And though it is now sold in the Indian bazaars, its name does not occur in the earlier lists of Indian spices.

Cultivation[1169]—In England, the caraway is cultivated exclusively in Kent and Essex, on clay lands. It was formerly sown mixed with coriander and teazel seed, but now with the former only. The plant, which requires the most diligent and careful cultivation, yields in its second year a crop which is ready for harvesting in the beginning of July. It is cut with a hook at about a foot from the ground, and a few days afterwards may be thrashed. The produce is very variable, but may be stated at 4 to 8 cwt. per acre.

Description—The fruits, which in structure correspond to those of other plants of the order, are laterally compressed and ovate. The mericarps which hang loosely suspended from the arms of the carpophore, are in the English drug about ⅙ of an inch in length and ¹/₂₀ in diameter, subcylindrical, slightly arched, and tipped with the conical, shrivelled stylopodium. They are marked with five pale ridges, nearly half as broad as the shining, dark brown furrows, each of which is furnished with a conspicuous vitta; a pair of vittæ separated from each other by a comparatively thin fibro-vascular bundle, occurs on the commissure.

Caraways are somewhat horny and translucent; when bruised, they evolve an agreeable fragrance resembling that of dill, and they have a pleasant spicy taste. In the London market, they are distinguished as English, Dutch, German, and Mogador, the first sort fetching the highest price. The fruit varies in size, tint and flavour; the English is shorter and plumper than the others; the Mogador is paler, stalky, and elongated—often ³/₁₀ of an inch in length.

Microscopic Structure—Caraways are especially distinguished by their enormous vittæ, which in transverse section display a triangular outline, the largest diameter, i.e. the base of the triangle, often attaining as much as 300 mkm. Even those of the commissure are usually not smaller.

Chemical Composition—Caraways contain a volatile oil, which the Dutch drug affords to the extent of 5·5 per cent., that grown in Germany to the amount of 7 per cent.[1170]; in Norway 5·8 per cent. have also been obtained from indigenous caraways.[1171] The position and size of the vittæ account for the fact that comminution of the fruits previous to distillation, does not increase the yield of oil.

Völckel (1840) showed that the oil is a mixture of a hydrocarbon C₁₀H₁₆, and an oxygenated oil, C₁₀H₁₄O. Berzelius subsequently termed the former Carvene and the latter Carvol.

Carvene, constituting about one-third of the crude oil, boils at 173° C., and forms with dry hydrochloric gas crystals of C₁₀H₁₆ + 2HCl. It has been ascertained by us that carvene, as well as carvol, has a dextrogyrate power, that of carvene being considerably the stronger; there are probably not many liquids exhibiting a stronger dextrogyrate rotation. Carvene is of a weaker odour than carvol, from which it has not yet been absolutely deprived; perfectly pure carvene would no doubt prove no longer to possess the specific odour of the drug. By distilling it over sodium it acquires a rather pleasant odour; its spec. gr. at 15° C. is equal to 0·861.

Carvol at 20° C. has a sp. gr. of 0·953; it boils at 224° C.; the same oil appears to occur in dill (see Fructus Anethi), and an oil of the same percental constitution is yielded by the spearmint. The latter however deviates the plane of polarization to the left. If 4 parts of carvol, either from caraways, dill, or spearmint, are mixed with 1 part of alcohol, sp. gr. 0·830, and saturated with sulphuretted hydrogen, crystals of (C₁₀H₁₄C)₂SH₂ are at once formed as soon as a little ammonia is added.[1172]

Oil of caraway of inferior quality is obtained from the refuse of the fruit; we find it less dextrogyrate than the oil from the fruits alone; this is due to the admixture of oil of turpentine before distilling.

If the carvol is distilled there remains in the still a thickish residue, from which a substance of the phenol class may be extracted by caustic lye.

Oil of caraway distilled in England from home-grown caraways is preferred in this country. On the Continent, that extracted from the caraways of Halle and Holland is considered to be of finer flavour than the oil obtained from those of Southern Germany.

The immature fruit of caraway is rich in tannic matter, striking blue with a salt of iron. It occurs abundantly in the tissue around the oil-ducts, where the presence of sugar may be also detected by alkaline tartrate of copper. Sugar occurs likewise in the embryo, but not in the albumen, in which latter protein substances predominate.

Production and Commerce—Caraways are exported from Finmark, the most northerly province of Norway; from Finland and Russia. In Germany, the cultivation, recommended by Gleditsch in 1776, is now largely carried on in Moravia, and in Prussia, especially in the neighbourhood of Halle. The districts of Erfurt and Merseburg, also in Prussia, are stated to yield annually about 30,000 cwt. Dutch caraways are produced in the provinces of North Holland, Gelderland and North Brabant, in the latter two from wild plants.[1173] Caraways are frequently shipped from the ports of Morocco; the quantity exported thence in 1872 was 952 cwt. and 288 cwt. in 1875.[1174]

The import of caraways into the United Kingdom in 1870 amounted to 19,160 cwt., almost all being from Holland.

The essential oil is manufactured on a large scale. According to a statement of the Chamber of Commerce of Leipzig,[1175] four establishments of that district produced in 1872 no less a quantity than 30,955 kilo. (68,277 lb.), valued at £24,000.

Uses—Caraway in the form of essential oil or distilled water is used in medicine as an aromatic stimulant, or as a flavouring ingredient. But the consumption in Europe is far more important as a spice, in bread, cakes, cheese, pastry, confectionary, sauces, etc., or in the form of oil as an ingredient of alcoholic liquors. The oil is also used for the scenting of soap.

FRUCTUS FŒNICULI.

Fennel Fruits, Fennel Seeds; F. Fruits de Fenouil; G. Fenchel.

Botanical Origin—Fœniculum vulgare Gärtn. (Anethum Fœniculum L.), an erect, branching plant with an herbaceous stem and perennial rootstock, growing to the height of 3 or 4 feet, having leaves 3 or 3 times pinnate with narrow linear segments. In allusion to the latter the plant had also been named Fœniculum capillaceum by Gilibert.

It appears to be truly indigenous to the countries extending from the Caspian regions (or even China?) to the Mediterranean and the Greek Peninsula, but is a doubtful native in many parts of Central and Southern Russia. The plant on the other hand is also found apparently wild, over a large portion of Western Europe as far as the British Isles, especially in the vicinity of the sea.

Fennel is largely cultivated in the central parts of Europe, as Saxony, Franconia and Wurtemberg, also in the South of France about Nîmes, and in Italy. It is extensively grown in India and China. The Indian plant is an annual of somewhat low stature.[1176]

The plant varies in stature, foliage, and in the size and form of its fruits; but all the forms belong apparently to a single species.

History—Fennel was used by the ancient Romans, as well for its aromatic fruits, as for its edible succulent shoots. It was also employed in Northern Europe at a remote period, as it is constantly mentioned in the Anglo-Saxon medical receipts, which date as early at least as the 11th century. The diffusion of the plant in Central Europe was stimulated by Charlemagne, who enjoined its cultivation on the imperial farms. Fennel shoots (turiones fœnuculi), fennel water, and fennel seed, as well as anise, are all mentioned in an ancient record[1177] of Spanish agriculture dating a.d. 961.

Description—The fennel fruits of commerce, commonly called Fennel Seeds, are of several kinds and of very different pecuniary value. The following are the principal sorts:—

1. Sweet Fennel,—known also as Roman Fennel, is cultivated in the neighbourhood of Nîmes in the south of France. The plant is a tall perennial with large umbels of 25 to 30 rays.[1178] As the plants grow old, the fruits of each succeeding season gradually change in shape and diminish in size, till at the end of 4 or 5 years they are hardly to be distinguished from those of the wild fennel growing in the same district. This curious fact, remarked by Tabernæmontanus (1588), was experimentally proved by Guibourt.[1179]

The fruits of Sweet Fennel as found in the shops are oblong, cylindrical, about ⁴/₁₀ of an inch in length by ⅒ in diameter, more or less arched, terminating with the two-pointed base of the style, and smooth on the surface. Each pericarp is marked by 5 prominent ridges, the lateral being thicker than the dorsal. Between the ridges lie vittæ, and there are two vittæ on the commissural surface,—all filled with dark oily matter. The fruits seen in bulk have a pale greenish hue; their odour is aromatic, and they have a pleasant, saccharine, spicy taste.

2. German Fennel, Saxon Fennel, produced especially near Weissenfels in the Prussian province of Saxony; the fruits are ²/₁₀ to ¼ of an inch long, ovoid-oblong, a little compressed laterally, slightly curved, terminating in a short conical stylopodium; they are glabrous, of a deep brown, each mericarp marked with 5 conspicuous pale ridges, of which the lateral are the largest. Seen in bulk, the fruits have a greenish brown hue; they have an aromatic saccharine taste, with the peculiar smell of fennel.

3. Wild or Bitter Fennel (Fenouil amer), collected in the south of France, where the plant grows without cultivation. They are smaller and broader than those of the German Fennel, being from ⅕ to ⅙ of an inch long by about ¹/₁₅ of an inch wide. They have less prominent ridges and at maturity are a little scurfy in the furrows and on the commissure. Their taste is bitterish, spicy, and strongly fennel-like. The essential oil (Essence de Fenouil amer) is distilled from the entire herb.

4. Indian Fennel.—A sample in our possession from Bombay resembles Sweet Fennel, but the fruits are not so long, and are usually straight. The mother plant of this drug is F. Panmorium DC., now regarded as a simple variety of F. vulgare Gärtn.

Microscopic Structure—The most marked peculiarity of fennel is exhibited by the vittæ, which are surrounded by a brown tissue. The latter is made up of cells resembling the usual form of cork-cells. In Sweet Fennel the vittæ are smaller than in the German fruit; in the transverse section of the latter, the largest diameter of these ducts is about 200 mkm.

Chemical Composition—The most important constituent of fennel fruits is the volatile oil, which is afforded both by the Sweet and the German fennel to the extent of about 3½ per cent.

Oil of fennel, from whatever variety of the drug obtained, consists of Anethol (or Anise-camphor)

and variable but less considerable proportions of an oil, isomeric with oil of turpentine. Anethol is obtainable from fennel in two forms, the solid and the liquid; crystals of the former are deposited when the oil is subjected to a somewhat low temperature; the liquid anethol may be got by collecting the portion of the crude oil passing over at 225° C. The crystals of anethol fuse between 16 and 20°; the liquid form of anethol remains fluid even at -10° C. By long keeping, the crystals slowly become liquid and lose their power of reassuming a crystalline form.

Three varieties of oil of fennel are found in commerce, namely the oils of Sweet Fennel and Bitter Fennel offered by the drug-houses of the south of France; their money value is as 3 to 1, the oil of sweet fennel, which has a decidedly sweet taste, being by far the most esteemed. The third variety is obtained from Saxon fennel, especially by the manufacturers of Dresden and Leipzig.[1180] We have been supplied with type-specimens of the first two oils by the distillers, Messrs. J. Sagnier, fils, & Cie., Nîmes; a specimen of the third has been distilled in the laboratory of one of ourselves.

Oil of fennel differs from that of anise by displaying a considerable rotatory power. We found the above-mentioned specimens, examined in a column 50 mm. long, to deviate the ray of polarized light to the right thus:—

The rotatory power is due to the hydrocarbon contained in the oil; we ascertain that anethol from oil of anise is devoid of it.

Fennel fruits contain sugar, yet their sweetness or bitterness depends on the essential oil rather than on the presence of that body. The albumen of the seed contains fixed oil, which amounts to about 12 per cent. of the fruit.

Uses—Fennel fruits are used in medicine in the form of distilled water and volatile oil, but to no considerable extent. The chief consumption is in cattle medicines, and of the oil in the manufacture of cordials.

FRUCTUS ANISI.

Anise, Aniseed; F. Fruits d’Anis vert; G. Anis.

Botanical Origin—Pimpinella Anisum L., an annual plant, is indigenous to Asia Minor, the Greek Islands and Egypt, but nowhere to be met with undoubtedly growing wild. It is now also cultivated in many parts of Europe where the summer is hot enough for ripening its fruits, as well as in India and South America. It is not grown in Britain.

History—Anise, which the ancients obtained chiefly from Crete and Egypt, is among the oldest of medicines and spices.[1181] It is mentioned by Theophrastus, by the later writers Dioscorides and Pliny, as well as by Edrisi,[1182] who enumerates anise “sorte de graine douce” among the products of Tunisia. In Europe we find that Charlemagne (a.d. 812) commanded that anise should be cultivated on the imperial farms in Germany. The Anglo-Saxon writings contain frequent allusions to the use of dill and cumin, but we have failed to find in them any reference to anise, nor in the Meddygon Myddfai.

The Patent of Pontage granted by Edward I. in 1305 to raise funds for repairing the Bridge of London,[1183] enumerates Anise (anisium) among the commodities liable to toll. There are entries for it under the name of Annis vert in the account of the expenses of John, king of France, during his abode in England, 1359-60;[1184] and it is one of the spices of which the Grocers’ Company of London had the weighing and oversight from 1453.[1185] By the Wardrobe Accounts of Edward IV., a.d. 1480,[1186] it appears that the royal linen was perfumed by means of “lytill bagges of fustian stuffed with ireos and anneys.”

Anise seems to have been grown in England as a potherb prior to 1542, for Boorde in his Dyetary of Helth, printed in that year,[1187] says of it and fennel,—“these herbes be seldom vsed, but theyr seedes be greatly occupyde.”

In common with all other foreign commodities, anise was enormously taxed during the reign of Charles I., the duties levied upon it amounting to 75s. per 112 lb.[1188]

Description—Anise fruits, which have the usual characters of the order, are about ²/₁₀ of an inch in length, mostly undivided and attached to a slender pedicel. They are of ovoid form, tapering towards the summit, which is crowned by a pair of short styles rising from a thick stylopode; they are nearly cylindrical, but a little constricted towards the commissure. Each fruit is marked by 10 light-coloured ridges which give it a prismatic form; these as well as the rest of the surface of the fruit, are clothed with short rough hairs. The drug has a greyish brown hue, a spicy saccharine taste, and an agreeable aromatic smell.

Microscopic Structure—The most striking peculiarity of anise fruit is the large number of oil-ducts or vittæ it contains; each half of the fruit exhibits in transverse section nearly 30 oil-ducts, of which the 4 to 6 in the commissure are by far the largest. The hairs display a simple structure, inasmuch as they are the elongated cells of the epidermis a little rounded at the end.

Chemical Composition—The only important constituent of anise is the essential oil (Oleum Anisi), which the fruits afford to the extent of 3 per cent. from the best Moravian sort; Russian anise yields from 2·5 to 2·7 per cent., the German 2·3 per cent.[1189] This oil is a colourless liquid, having an agreeable odour of anise and a sweetish aromatic taste; its sp. gr. varies from 0·977 to 0·983. At 10° to 15° C., it solidifies to a hard crystalline mass, which does not resume its fluidity till the temperature rises to about 17° C.

Oil of anise resembles the oils of fennel, star-anise, and tarragon, in that it consists almost wholly of Anethol or Anise-camphor described in the previous article (p. 309). This fact explains the rotatory power of oil of anise being inferior to that of fennel. Oil of German anise, distilled by one of us, examined under the conditions stated, page 310, deviated only 1°·7, but to the left. Franck (1868) found oil of Saxon anise deviating 1°·1 to the right.

Production and Commerce—Anise is produced in Malta, about Alicante in Spain, in Touraine and Guienne in France, in Puglia (Southern Italy), in several parts of Northern and Central Germany, Bohemia and Moravia. The Russian provinces of Orel, Tula and Woronesh, south of Moscow, also produce excellent anise, and in Southern Russia, Charkow is likewise known for the production of this drug. In Greece, anise is largely cultivated under the name of γλυάισον, and it is much grown in Northern India. Considerable quantities are also now imported from Chili. The drug is, on the whole, always of a remarkably uniform appearance.

Uses—Anise is an aromatic stimulant and carminative, usually administered in the form of essential oil as an adjunct to other medicines. It is also used as a cattle medicine. The essential oil is largely consumed in the manufacture of cordials, chiefly in France, Spain, Italy, and South America.

Adulteration—The fruits of anise are sometimes mixed with those of hemlock, but whether by design or by carelessness we know not. Careful inspection with a lens will reveal this dangerous adulteration. We have known powdered anise also to contain hemlock, and have detected it by trituration in a mortar with a few drops of solution of potash, a sample of pure anise for comparison being tried at the same time.

The essential oil of aniseed may readily be confounded with that of Star-anise, which is distilled from the fruits of the widely different Illicium anisatum. As stated at p. 22, these oils agree so closely in their chemical and optical properties, that no scientific means are known for distinguishing them.

RADIX SUMBUL.