RHIZOMA ZINGIBERIS.

Radix Zingiberis; Ginger; F. Gingembre; G. Ingwer.

Botanical Origin—Zingiber officinale Roscoe (Amomum Zingiber L.), a reed-like plant, with annual leafy stems, 3 to 4 feet high, and flowers in cone-shaped spikes borne on other stems thrown up from the rhizome. It is a native of Asia, in the warmer countries of which it is universally cultivated,[2349] but not known in a wild state. It has been introduced into most tropical countries, and is now found in the West Indies, South America, Tropical Western Africa, and Queensland in Australia.

History—Ginger is known in India under the old name of Sringavera, derived possibly from the Greek Ζιγγίβερι. As a spice it was used among the Greeks and Romans, who appear to have received it by way of the Red Sea, inasmuch as they considered it to be a production of Southern Arabia.

In the list of imports from the Red Sea into Alexandria, which in the second century of our era were there liable to the Roman fiscal duty (vectigal), Zingiber occurs among other Indian spices.[2350] During the middle ages it is frequently mentioned in similar lists, and evidently constituted an important item in the commercial relations between Europe and the East. Ginger thus appears in the tariff of duties levied at Acre in Palestine about a.d. 1173;[2351] in that of Barcelona[2352] in 1221; Marseilles[2353] in 1228; and Paris[2354] in 1296. The Tarif des Péages, or customs tariff, of the Counts of Provence in the middle of the 13th century, provides for the levying of duty at the towns of Aix, Digne, Valensole, Tarascon, Avignon, Orgon, Arles, &c., on various commodities imported from the East. These included spices, as pepper, ginger, cloves, zedoary, galangal, cubebs, saffron, canella, cumin, anise; dye-stuffs, such as lac, indigo, Brazil wood, and especially alum from Castilia and Volcano; and groceries, as racalicia (liquorice), sugar and dates.[2355]

In England ginger must have been tolerably well known even prior to the Norman Conquest, for it is frequently named in the Anglo-Saxon leech-books of the 11th century, as well as in the Welsh “Physicians of Myddvai” (see Appendix). During the 13th and 14th centuries it was, next to pepper, the commonest of spices, costing on an average nearly 1s. 7d. per lb., or about the price of a sheep.[2356]

The merchants of Italy, about the middle of the 14th century, knew three kinds of ginger, called respectively Belledi, Colombino, and Micchino. These terms may be explained thus:—Belledi or Baladi is an Arabic word, which, as applied to ginger, would signify country or wild, i.e. common ginger. Colombino refers to Columbum, Kolam or Quilon, a port in Travancore frequently mentioned in the middle ages. Ginger termed Micchino denotes that the spice had been brought from or by way of Mecca.[2357]

Ginger preserved in syrup, and sometimes called Green Ginger, was also imported during the middle ages, and regarded as a delicacy of the choicest kind.

The plant affording ginger must have been known to Marco Polo (circa 1280-90), who speaks of observing it both in China and India. John of Montecorvino, who visited India about 1292 (see p. 521), describes ginger as a plant like a flag, the root of which can be dug up and transported. Nicolo Conti also gave some description of the plant and of the collection of the root, as witnessed by him in India.[2358]

The Venetians received ginger by way of Egypt; yet some of the superior kinds were conveyed from India overland by the Black Sea, as stated by Marino Sanudo[2359] about 1306.

Ginger was introduced into America by Francisco de Mendoça, who took it from the East Indies to New Spain.[2360] It was shipped for commercial purposes from the Island of St. Domingo as early at least as 1585; and from Barbados in 1654.[2361] According to Renny,[2362] 22,053 cwt. were exported from the West Indies to Spain in 1547.

Description—Ginger is known in two forms, namely the rhizome dried with its epidermis, in which case it is called coated; or deprived of epidermis, and then termed scraped or uncoated. The pieces, which are called by the spice-dealers races or hands, rarely exceed 4 inches in length, and have a somewhat palmate form, being made up of a series of short, laterally compressed, lobe-like shoots or knobs, the summit of each of which is marked by a depression indicating the former attachment of the leafy stem.

To produce the uncoated ginger, which is that preferred for medicinal use, the fresh rhizome is scraped, washed, and then dried in the sun.

Thus prepared, it has a pale buff hue, and a striated, somewhat fibrous surface. It breaks easily, exhibiting a short and farinaceous fracture with numerous bristle-like fibres. When cut with a knife the younger or terminal portion of the rhizome appears pale yellow, soft and amylaceous, while the older part is flinty, hard and resinous.

Coated ginger, or that which has been dried without the removal of the epidermis, is covered with a wrinkled, striated brown integument, which imparts to it a somewhat coarse and crude appearance, which is usually remarkably less developed on the flat parts of the rhizome. Internally, it is usually of a less bright and delicate hue than ginger from which the cortical part has been removed. Much of it indeed is dark, horny and resinous.

Ginger has an agreeable aromatic odour with a strong pungent taste.

Varieties—Those at present found in the London market are distinguished as Jamaica, Cochin, Bengal, and African. The first three are scraped gingers; the last named is a coated ginger, that is to say, it still retains its epidermis. Jamaica Ginger is the sort most esteemed; and next to it the Cochin. But of each kind there are several qualities, presenting considerable variation inter se.

Scraped or decorticated ginger is often bleached, either by being subjected to the fumes of burning sulphur, or by immersion for a short time in solution of chlorinated lime. Much of that seen in the grocers’ shops looks as if it had been whitewashed, and in fact is slightly coated with calcareous matter,—either sulphate or carbonate of calcium.[2363]

Microscopic Structure—A transverse section of coated ginger exhibits a brown, horny external layer, about one millimètre broad, separated by a fine line from the whitish mealy interior portion, through the tissue of which numerous vascular bundles and resin-cells are irregularly scattered. The external tissue consists of a loose outer layer, and an inner composed of tabular cells: these are followed by peculiar short prosenchymatous cells, the walls of which are sinuous on transverse section and partially thickened, imparting a horny appearance. This delicate felted tissue forms the striated surface of scraped ginger, and is the principal seat of the resin and volatile oil, which here fill large spaces. The large-celled parenchyme which succeeds is loaded with starch, and likewise contains numerous masses of resin and drops of oil. The starch granules are irregularly spherical, attaining at the utmost 40 mkm. Certain varieties of ginger, owing to the starch having been rendered gelatinous by scalding, are throughout horny and translucent. The circle of vascular bundles which separates the outer layers and the central portion is narrow, and has the structure of the corresponding circle or nucleus-sheath in turmeric.

Chemical Composition—Ginger contains a volatile oil which is the only constituent of the drug that has hitherto been investigated. By distilling 112 lb. of Jamaica ginger with water in the usual way, we obtained 4½ ounces of this oil, or about ¼ per cent. It is a pale yellow liquid of sp. gr. 0·878, having the peculiar odour of ginger, but not its pungent taste. It dissolves but sparingly in alcohol (0·83); and deviates the ray of polarized light 21°.6 to the left, when examined in a column 50 mm. long. We learn from kind information given us (1878) by Messrs. Schimmel & Co. at Leipzig, that they obtain as much as 2·2 per cent. of oil from good ginger.

The burning taste of ginger is due to a resin which we have not examined, but which well deserves careful analysis. Protocatechuic acid, which is so commonly afforded by resins (see page 243), is also produced by melting the resin of ginger with caustic potash, as shown in 1877 by Stenhouse and Groves.

Commerce—Great Britain imported of ginger as follows:—

In 1876 the imports were 62,164 cwt., valued at £169,252.

The drug was received in 1872 thus:—

The shipments from Jamaica during the years 1866 to 1876 varied from 599,786 lb. in 1872 to 1,728,075 in 1867. In 1876 there were exported 1,603,764 lb., valued at £28,882.[2364]

Uses—Ginger is an agreeable aromatic and stomachic, and as such is often a valuable addition to other medicines. It is much more largely employed as a condiment than as a drug.

RHIZOMA CURCUMÆ.

Radix Curcumæ;[2365] Turmeric; F. Curcuma; G. Gelbwurzel, Kurkuma.

Botanical Origin—Curcuma longa[2366] L.—Turmeric is indigenous to Southern Asia, and is there largely cultivated both on the continent and in the islands.

History—Dioscorides mentions an Indian plant as a kind of Cyperus (Κύπειρος) resembling ginger, but having when chewed a yellow colour and bitter taste: probably turmeric was intended. Garcia de Orta (1563), as well as Fragoso (1572), describe turmeric as Crocus indicus. A list of drugs sold in the city of Frankfort about the year 1450, names Curcuma along with zedoary and ginger.[2367]

In its native countries, it has from remote times been highly esteemed both as a condiment and a dye-stuff; in Europe, it has always been less appreciated than the allied spices of the ginger tribe. In an inventory of the effects of a Yorkshire tradesman, dated 20th Sept., 1578, we find enumerated—“x. owncis of turmeracke, x d.”[2368]

Description—The base of the scrape thickens in the first year into an ovate rootstock; this afterwards throws out shoots, forming lateral or secondary rhizomes, each emitting roots, which branch into fibres or are sometimes enlarged as colourless spindle-shaped tubers, rich in starch. The lateral rhizomes are doubtless in a condition to develope themselves as independent plants when separated from the parent. The central rhizomes formerly known as Curcuma rotunda, and the elongated lateral ones as Curcuma longa, were regarded by Linnæus as the production of distinct species.

The radical tubers of some species of Curcuma, as C. angustifolia Roxb., are used for making a sort of arrowroot (p. 637). Sometimes they are dried, and constitute the peculiar kind of turmeric which the Chinese call Yuh-kin.[2369]

The turmeric of commerce consists of the two sorts of rhizome just mentioned, namely, the central or round and the lateral or long. The former are ovate, pyriform or subspherical, sometimes pointed at the upper end and crowned with the remains of leaves, while the sides are beset with those of roots and marked with concentric ridges. The diameter is very variable, but is seldom less than ¾ of an inch, and is frequently much more. They are often cut and usually scalded in order to destroy their vitality and facilitate drying.

The lateral rhizomes are subcylindrical, attenuated towards either end, generally curved, covered with a rugose skin, and marked more or less plainly with transverse rings. Sometimes one, two or more short knobs or shoots grow out on one side. The rhizomes, whether round or long, are very hard and firm, exhibiting when broken a dull, waxy, resinous surface, of an orange or orange-brown hue, more or less brilliant. They have a peculiar aromatic odour and taste.

Several varieties of turmeric distinguished by the names of the countries or districts in which they are produced, are found in the English market: but although they present differences which are sufficiently appreciable to the eye of the experienced dealer, the characters of each sort are scarcely so marked or so constant as to be recognizable by mere verbal description. The principal sorts now in commerce are known as China, Madras, Bengal, Java, and Cochin. Of these the first-named is the most esteemed, but it is seldom to be met with in the European market.[2370]

Madras Turmeric is a fine sort in large, bold pieces. Sometimes packages of it contain exclusively round rhizomes, while others are made up entirely of the long or lateral.

Bengal Turmeric differs from the other varieties chiefly in its deeper tint, and hence is the sort preferred for dyeing purposes.

Java Turmeric presents no very distinctive features; it is dusted with its own powder, and does not show when broken a very brilliant colour. Judging by the low price at which it is quoted it is not in great esteem. It is the produce of Curcuma longa var. β. minor[2371] Hassk.

Microscopic Structure—The suberous coat is made up of 8 to 10 rows of tabular cells; the parenchyme of the middle cortical layer of large roundish polyhedral cells. Towards the centre the transverse section exhibits a coherent ring of fibro-vascular bundles representing a kind of medullary sheath. The parenchyme enclosed by this ring is traversed by scattered bundles of vessels, and in most of its cells contains starch in amorphous, angular, or roundish masses, which are so far disorganized that they no longer exhibit the usual appearance in polarized light, but are nevertheless turned blue by iodine. The starch has been reduced to this condition by scalding.

Resin likewise occurs in separate cells, forming dark yellowish-red particles. The entire tissue is penetrated with yellow colouring matter, and shows numerous drops of essential oil, which in the fresh rhizome is no doubt contained in peculiar cells.

Chemical Composition—The drug yielded us (1876) one per cent. of a yellow essential oil, which contains a portion boiling at 250° C., answering to the formula C₁₀H₁₄O; this liquid differs from carvol (p. 306) by being unable to combine with SH₂. The other constituents of curcuma oil boil at temperatures much above 250°; we found the crude oil and its different portions slightly dextrogyrate.

The aqueous extract of the drug tastes bitter, and is precipitated by tannic acid.

The colouring matter, Curcumin, C₁₀H₁₁₀O₃, may be obtained to the amount of ⅓ per cent. by depriving first the drug of fat and essential oil. The powder, after that treatment with bisulphide of carbon, is gradually exhausted, according to Daube (1871), with warm petroleum (boiling point 80°-90° C.). On cooling chiefly the last portions of petroleum deposit the crystalline curcumin. Its alcoholic solution is purified by mixing it cautiously with basic acetate of lead, not allowing the liquid to assume a decidedly acid reaction. The red precipitate thus formed is collected, washed with alcohol, immersed in water, and decomposed with sulphuretted hydrogen. From the dried mixture of sulphide of lead and curcumin the latter is lastly removed by boiling alcohol.

By Ivanow-Gajewsky (1873) the best produce of curcumin is stated to be obtained by washing an ethereal extract of turmeric with weak ammonia, dissolving the residue in boiling concentrated ammonia, and passing into the solution carbonic acid, by which the curcumin is precipitated in flakes.

After due recrystallization from alcohol curcumin forms yellow crystals, having an odour of vanilla, and exhibiting a fine blue in reflected light. They melt at 165° C. Curcumin is scarcely soluble, even in boiling water, but dissolves readily on addition of an alkali either caustic or carbonate. On acidulating these solutions, a yellow powder of curcumin is precipitated. Curcumin is not abundantly dissolved by ether, very sparingly by benzol or bisulphide of carbon. It is not volatile; heated with zinc dust it yields an oil boiling at 290°; fused with caustic potash, curcumin affords protocatechuic acid (page 243).

Paper tinged with an alcoholic solution of curcumin displays on addition of an alkali a brownish-red coloration, becoming violet on drying. Boracic acid produces an orange tint, turning blue by addition of an alkaline solution.[2372] This behaviour of (impure) curcumin was pointed out by Vogel as early as 1815, and has since that time been utilized as a chemical test.

Borax added to an alcoholic solution of curcumin gives rise to a crystallizable substance, which Ivanow-Gajewsky (1870) isolated by heating an alcoholic extract of turmeric with boracic and sulphuric acids. It forms a purple crystalline powder with a metallic green lustre, insoluble in water, but soluble in alcohol. Its solution is coloured dark blue by an alkali.

According to the same chemist there also exists in curcuma an alkaloid in very small quantity. Kachler (1870) found in the aqueous decoction an abundance of bioxalate of potassium.

Commerce—In the year 1869 there were imported into the United Kingdom 64,280 cwt. of turmeric; in 1870, 44,900 cwt.,—a very large proportion being furnished by Bengal and Pegu. The export from Calcutta[2373] in the year 1870-71 was 59,352 cwt.

Bombay exported in the year 1871-72, 29,780 cwt., of which the greater portion was shipped to Sind and the Persian Gulf, and only 910 cwt. to Europe.[2374]

Uses—Turmeric is employed as a condiment in the shape of curry powder, and as such is often sold by druggists; but as a medicine it is obsolete. It is largely consumed in dyeing.

Substitute—Cochin Turmeric is the produce of some other species of Curcuma than C. longa. It consists exclusively of a bulb-shaped rhizome of large dimensions, cut transversely or longitudinally into slices or segments. The cortical part is dull brown; the inner substance is horny and of a deep orange-brown, or when in thin shavings of a brilliant yellow. Mr. A. Forbes Sealy of Cochin has been good enough to send us (1873) living rhizomes of this Curcuma, which he states is mostly grown at Alwaye, north-east of Cochin, and is never used in the country as turmeric, though its starchy tubers are employed for making arrowroot. The rhizomes sent are thick, short, conical, and of enormous size, some attaining as much as 2½ inches in diameter. Internally they are of a bright orange-yellow.

The beautiful figures of Roscoe[2375] show several species of Curcuma and Zingiber provided with yellow tubers or rhizomes, all probably containing curcumin.

RHIZOMA GALANGÆ.

Radix Galangæ[2376] minoris; Galangal; F. Racine de Galanga; G. Galgant.

Botanical Origin—Alpinia officinarum Hance,[2377] a flag-like plant, with stems about 4 feet high, clothed with narrow lanceolate leaves, and terminating in short and simple racemes of elegant white flowers, shaded and veined with dull red. It grows cultivated in the island of Hainan in the south of China, and, as is supposed, in some of the southern provinces of the Chinese Empire.

History—The earliest reference to galangal we have met with occurs in the writings of the Arabian geographer Ibn Khurdádbah[2378] about a.d. 869-885, who in enumerating the productions of a country called Sila, names galangal together with musk, aloes, camphor, silk, and cassia. Edrisi,[2379] three hundred years later, is more explicit, for he mentions it with many other productions of the far East, as brought from India and China to Aden, then a great emporium of the trade of Asia with Egypt and Europe. The physician Alkindi,[2380] who lived at Bassora and Bagdad in the second half of the 9th century, and somewhat later Rhazes and Avicenna, notice galangal, the use of which was introduced into Europe[2381] through the medical system promulgated by them and other writers of the same school. As to Great Britain, galingal, as it was frequently spelt, also occurs in the Welsh “Meddygon Myddfai” (see Appendix).

Many notices exist showing that galangal was imported with pepper, ginger, cloves, nutmegs, cardamoms and zedoary; and that during the middle ages it was used in common with these substances as a culinary spice, which it is still held to be in certain parts of Europe.[2382] The plant affording the drug was unknown until the year 1870, when a description of it was communicated to the Linnean Society of London by Dr. H. F. Hance, from specimens collected by Mr. E. C. Taintor, near Hoihow in the north of Hainan.

Description—The drug consists of a cylindrical rhizome, having a maximum diameter of about ¾ of an inch, but for the most part considerably smaller. This rhizome has been cut while fresh into short pieces, 1½ to 3 inches in length, which are often branched, and are marked transversely at short intervals by narrow raised sinuous rings, indicating the former attachment of leaves or scales. The pieces are hard, tough and shrivelled, externally of a dark reddish-brown, displaying when cut transversely an internal substance of rather paler hue (but never white), with a darker central column. The drug exhales when comminuted an agreeable aroma, and has a strongly pungent, spicy taste.

Microscopic Structure—The central portion of the rhizome is separated from the outer tissue by the nucleus-sheath, which appears as a well-defined darker line. Yet the central tissue does not differ much from that surrounding it, both being composed of uniform parenchyme cells, traversed by scattered vascular bundles. There also occur throughout the whole tissue isolated cells loaded with essential oil or resin. But the larger number of cells abound in large starch granules of an unusual club-shaped form. Some cells contain a brown substance, differing from resin in being insoluble in alcohol. The corky layer is remarkable from its cells having undulated walls.

Chemical Composition—The odour of galangal is due to an essential oil, which the rhizoma yields to the extent of only 0·7 per cent., and which we found to be very slightly deviating the plane of polarization to the left.

Brandes[2383] extracted from Galangal, by means of ether, an inodorous, tasteless, crystalline body called Kämpferid, which is worthy of further examination.

The pungent principle of the drug, which is probably analogous to that of ginger, has not been studied.

Commerce—Galangal is shipped from Canton to other ports of China, to India and Europe, but there are no general statistics to give an idea of the total production. From official returns quoted by Hance, the export of the year 1869, which seems to have been exceptionally large, amounted to 370,800 lb. From Kiung-chow, island of Hainan, 2,113 peculs (281,733 lb.) were exported in 1877.

Uses—The drug is an aromatic stimulant of the nature of ginger, now nearly obsolete in British medicine. It is still a popular remedy and spice in Livonia, Esthonia and central Russia, and by the Tartars is taken with tea. It is also in some requisition in Russia among brewers, and the manufacturers of vinegar and cordials, and finally as a cattle medicine.

Substitute—The rhizoma of Alpina Galanga Willd., a plant of Java, constitutes the drug known as Radix Galangæ majoris or Greater Galangal, packages of which occasionally appear in the London drug sales. It may be at once distinguished from the Chinese drug by its much larger size and the pale buff hue of its internal substance, the latter in strong contrast with the orange-brown outer skin.

FRUCTUS CARDAMOMI.

Semina Cardamomi minoris; Cardamoms, Malabar Cardamoms; F. Cardamomes; G. Cardamomen.

Botanical Origin—Elettaria[2384] Cardamomum Maton (Alpinia Cardamomum Roxb.), a flag-like perennial plant, 6 to 12 feet high, with large lanceolate leaves on long sheathing stalks, and flowers in lax flexuose horizontal scapes, 6 to 18 inches in length, which are thrown out to the number of 3 or 4, close to the ground. The fruit is ovoid, three-sided, plump and smooth, with a fleshy green pericarp.

The Cardamom plant grows abundantly, both wild and under cultivation, in the moist shady mountain forests of North Canara, Coorg and Wynaad on the Malabar Coast; at an elevation of 2500 to 5000 feet above the sea. It is truly wild in Canara and in the Anamalai, Cochin and Travancore forests.[2385] The cardamom region has a mean temperature of 22° C. (72° F.), and a mean rainfall of 121 inches.

A well-marked variety, differing chiefly in the elongated form and large size of its fruits, is found wild in the forests of the central and southern provinces of Ceylon. It was formerly regarded as a distinct species under the name of Elettaria major, but careful observation of growing specimens has shown that it possesses no characters to warrant it being considered more than a variety of the typical plant, and it is therefore now called E. Cardamomum var. β. It is only known to occur in Ceylon, where the ordinary cardamom of Malabar is not found except as a cultivated plant.[2386]

History—Cardamoms, Elā, are mentioned in the writings of Susruta, and hence may have been used in India from a remote period. It is not unlikely that in common with ginger and pepper they reached Europe in classical times, although it is not possible from the descriptions that have come down to determine exactly what was the Καρδάμωμον of Theophrastus and Dioscorides, or the Ἄμωμον of the last named writer. The Amomum, Amomis and Cardamomum of Pliny are also doubtful, the description he gives of the last being unintelligible as applied to anything now known by that name.

In the list of Indian spices liable to duty at Alexandria, circa a.d. 176-180 (see Appendix, A), Amomum as well as Cardamomum is mentioned. St. Jerome names Amomum together with musk, as perfumes in use among the voluptuous ecclesiastics of the 4th century.[2387]

Cardamoms are named by Edrisi[2388] about a.d. 1154 as a production of Ceylon, and also as an article of trade from China to Aden; and in the same century they are mentioned together with cinnamon and cloves (p. 282) as an import in Palestine by way of Acre, then a trading city of the Levant.[2389]

The first writer who definitely and correctly states the country of the cardamom appears to be the Portuguese navigator Barbosa[2390] (1514), who frequently names it as a production of the Malabar coast. Garcia de Orta[2391] mentions the shipment of the drug to Europe; he also ascertained that the larger sort was produced in Ceylon. The Malabar cardamon plant was figured by Rheede under its indigenous name of Elettari.[2392]

The essential oil of cardamoms was distilled before 1544 by Valerius Cordus (see p. 526, note 1).

Cultivation and Production—Although the cardamom plant grows wild in the forests of Southern India, where it is commonly called Ilāchi, its fruits are largely obtained from cultivated plants. The methods of cultivation, which vary in the different districts, may be thus described:—

1. Previous to the commencement of the rains the cultivators ascend the mountain sides, and seek in the shady evergreen forests a spot where some cardamom plants are growing. Here they make small clearings, in which the admission of light occasions the plant to develope in abundance. The cardamom plants attain 2 to 3 feet in height during the following monsoon, after which the ground is again cleared of weeds, protected with a fence, and left to itself for a year. About two years after the first clearing the plants begin to flower, and five months later ripen some fruits, but a full crop is not got till at least a year after. The plants continue productive six or seven years. A garden, 484 square yards in area, four of which may be made in an acre of forest, will give on an average an annual crop of 12½ lbs. of garbled cardamoms.[2393] Ludlow, an Assistant Conservator of Forests, reckons that not more than 28 lbs. can be got from an acre of forest. From what he says, it further appears that the plants which come up on clearings of the Coorg forests are mainly seedlings, which make their appearance in the same quasi-spontaneous manner as certain plants in the clearings of a wood in Europe. He says they commence to bear in about 3½ years after their first appearance.[2394] The plan of cultivation above described is that pursued in the forests of Travancore, Coorg and Wynaad.

2. On the lower range of the Pulney Hills, near Dindigul, at an elevation of about 5,000 feet above the sea, the cardamom plant is cultivated in the shade. The natives burn down the underwood, and clear away the small trees of the dense moist forests called sholas, which are damp all the year round. The cardamoms are then sown, and when a few inches high are planted out, either singly or in twos, under the shade of the large trees. They take five years before they bear fruit: “in October,” remarks our informant,[2395] “I saw the plants in full flower and also in fruit,—the latter not however ripe.”

3. In North Canara and Western Mysore the cardamom is cultivated in the betel-nut plantations. The plants, which are raised from seed, are planted between the palms, from which and from plantains they derive a certain amount of shade. They are said to produce fruit in their third year.

Cardamoms begin to ripen in October, and the gathering continues during dry weather for two or three months. All the fruits on a scape do not become ripe at the same time, yet too generally the whole scape is gathered at once and dried,—to the manifest detriment of the drug. This is done partly to save the fruit from being eaten by snakes, frogs and squirrels, and partly to avoid the capsules splitting, which they do when quite mature. In some plantations however the cardamoms are gathered in a more reasonable fashion. As they are collected the fruits are carried to the houses, laid out for a few days on mats, then stripped from their scapes, and the drying completed by a gentle fire-heat. In Coorg the fruit is stripped from the scape before drying, and the drying is sometimes effected wholly by sun-heat.

In the native states of Cochin and Travancore cardamoms are a monopoly of the respective governments. The rajah of the latter state requires that all the produce shall be sold to his officials, who forward it to the main depôt at Alapalli or Aleppi, a port in Travancore, where his commercial agent resides. The rajah is tenacious of his rights, and inserts a clause in the leases he grants to European coffee-planters, of whom a great many have settled in his territory, requiring that cardamoms shall not be grown.

The cardamoms at Aleppi are sold by auction, and bought chiefly by Moplah merchants for transport to different parts of India, and also, through third parties, to England. All the lower qualities are consumed in India, and the finer alone shipped to Europe.

In the forests belonging to the British Government cardamoms are mostly reckoned among the miscellaneous items of produce; but in Coorg, the cardamom forests are now let at a rental of £3,000 per annum under a lease which will expire in 1878.[2396]

Dr. Cleghorn, late Conservator of Forests in the Madras Presidency, observes in a letter to one of us, that the rapid extension of coffee culture along the slopes of the Malabar mountains has tended to lessen the production of cardamoms, and has encroached considerably upon the area of their indigenous growth. A recent writer[2397] has shown from his own experience that the cultivation of the cardamom is a branch of industry worth the attention of Europeans, and has given many valuable details for insuring successful results.

Description—The fruit of the Malabar cardamom as found in commerce is an ovoid or oblong, three-sided, three-valved capsule, containing numerous seeds arranged in three cells. It is rounded at the base, and often retains a small stalk; towards the apex it is more or less contracted, and terminates in a short beak. The longitudinally-striated, inodorous, tasteless pericarp is of a pale greyish-yellow, or buff, or brown when fully ripe, of a thin papery consistence, splitting lengthwise into three valves. From the middle of the inner side of each valve a thin partition projects towards the axis, thereby producing three cells, each of which encloses 5 to 7 dark brown, aromatic seeds, arranged in two rows and attached in the central angle.

The seeds, which are about two lines long, are irregularly angular, transversely rugose, and have a depressed hilum and a deeply channelled raphe. Each seed is enclosed in a thin colourless aril.

Cardamoms vary in size, shape, colour and flavour: those which are shortly ovoid or nearly globular, and ⁴/₁₀ to ⁶/₁₀ of an inch in length, are termed in trade language shorts; while those of a more elongated form, pointed at each end, and ⁷/₁₀ to ⁹/₁₀ of an inch long, are called short-longs. They are further distinguished by the names of localities, as Malabar (or Mangalore), Aleppi, and Madras. The Malabar Cardamoms, which are the most esteemed, are of full colour, and occur of both forms, namely shorts and short-longs; they are brought to Europe viâ Bombay. Those terms Aleppi are generally shorts, plump, beaked and of a peculiar greenish tint; they are imported from Calicut, and sometimes from Aleppi. The Madras are chiefly of elongated form (short-longs) and of a more pallid hue; they are shipped at Madras and Pondicherry.

Cardamoms are esteemed in proportion to their plumpness and heaviness, and the sound and mature condition of the seeds they contain. Good samples afford about three-fourths of their weight of seeds.[2398]

The fruits of the second form (var. β) of Elettaria Cardamomum, known in trade as Ceylon Cardamoms, are from 1 to 2 inches in length, and ³/₁₀ to ⁴/₁₀ of an inch in breadth, distinctly three-sided, often arched, and always of a dark greyish-brown. The seeds are larger and more numerous than those of the Malabar plant, and somewhat different in odour and taste.

Microscopic Structure—The testa of the seed consists of three distinct layers, namely an exterior of thick-walled, spirally-striated cells, somewhat longitudinally extended, and exhibiting on transverse section, square, not very large, cavities; then a row of large cells with thin transverse walls; and finally, an internal layer of deep brown, radially-arranged cells, the walls of which have so thick a deposit that at the most only small cavities remain.

The granular, colourless, sac-shaped albumen encloses a horny endosperm, in which the embryo is inserted the projecting radicle being directed towards the hilum. The cells of the albumen have the form of elongated polyhedra, almost entirely filled with very small starch granules. Besides them, there occur in most of the cells, somewhat larger masses of albuminoid matter having a rhombohedric form, distinctly observable when thin slices of the seed are examined under almond oil in polarized light. These remarkable crystalloid bodies resemble those occurring in the seeds of cumin (p. 332).

Chemical Composition—The parenchyme of the albumen and embryo is loaded with fatty oil and essential oil, the former existing in the seed to the extent of about 10 per cent.

The percentage of essential oil is stated by Messrs. Schimmel & Co., Leipzig, to be equal to 5 in the Madras Cardamoms, and to 3·5 in the Ceylon. We found the latter to be dextrogyrate; the same gentlemen presented us (1876) with a crystallized deposit from the latter oil, which appears to be identical with common camphor. Its alcoholic solution deviates the plane of polarization to the right, apparently to the same amount as that of common camphor (see also oil of spike, p. 479).

Dumas and Péligot (1834) state to have obtained from the essential oil of cardamoms (inodorous?) crystals of terpin, C₁₀H₁₆ + 3 OH₂. The ash of cardamoms, in common with that of several other plants of the same order, is remarkably rich in manganese.[2399]

Commerce—There are no statistics to show the production of cardamoms in the south of India or even the quantity exported. The shipments in the year 1872-73 from Bombay, to which port the drug is largely sent from the Madras Presidency, amounted to 1,650 cwt., of which 1,055 cwt. were exported to the United Kingdom.[2400]

Cardamoms, the produce of Ceylon and therefore of the large variety, were exported from that island in 1872 to the extent of 9,273 lb.—the whole quantity being shipped to the United Kingdom.[2401]

Uses—Cardamoms are an agreeable aromatic, often administered in conjunction with other medicines. As an ingredient in curry powder, they have also some use as a condiment. But the consumption in England is small in comparison with what it is in Russia, Sweden, Norway and parts of Germany, where they are constantly employed as a spice for the flavouring of cakes. In these countries Ceylon cardamoms are also used, but exclusively for the manufacture of liqueurs. In India, cardamoms, besides being used in medicine, are employed as a condiment and for chewing with betel.

Other sorts of Cardamom.

The fruits of several other plants of the order Zingiberaceæ have at various times been employed in pharmacy under the common name of Cardamom. We shall here notice only those which have some importance in European or Indian commerce.[2402]

Round or Cluster Cardamom—Amomum Cardamomum L., the mother plant of this drug, is a native of Cambodia, Siam, Sumatra and Java.

During the intercourse with Siam, which was frequent in the early part of the 17th century, this drug, which is there in common use, occasionally found its way into Europe. Clusius received a specimen of it in 1605 as the true Amomum of the ancients, and figured it as a great rarity.[2403] As Amomum verum it had a place in the pharmacopœias of this period. Parkinson (1640), who figures it as Amomum genuinum, says that “of late days it hath been sent to Venice from the East Indies.” Dale (1693) and Pomet (1694) both regarded it as a rare drug; the latter says it is brought from Holland, and that it is the only thing that ought to be used when Amomum is ordered. In 1751 it was so scarce that in making the Theriaca Andromachi some other drug had always to be substituted for it.[2404]

Thus it had completely disappeared, when about the year 1853 commercial relations were re-opened with Siam; and among the commodities poured into the market were Round Cardamoms. They were not appreciated, and the importations becoming unprofitable, soon ceased.[2405] They are nevertheless an article of considerable traffic in Eastern Asia.

Round Cardamoms are produced in small compact bunches.[2406] Each fruit is globular, ⁵/₁₀ to ⁷/₁₀ of an inch in diameter, marked with longitudinal furrows, and sometimes distinctly three-lobed. The pericarp is thin, fragile, somewhat hairy, of a buff colour, enclosing a three-lobed mass of seeds, which are mostly shrivelled as if the fruit had been gathered unripe. The seeds, which have a general resemblance to those of the Malabar cardamom, have a strong camphoraceous, aromatic taste.

There is a large export from Siam of cardamoms of this and the following sort. The shipments from Bangkok in 1871 amounted to 4,678 peculs (623,733 lbs.), and were all to Singapore and China.[2407] In 1875 we noticed the export from Bangkok of 267 peculs of “true” cardamoms, valued at 45,140 dollars, and 3,267 peculs of “bastard” cardamoms, value 92,865 dollars; the latter no doubt refer to the following kind:[2408]—

Xanthioid Cardamom; Wild or Bastard Cardamom of Siam—This is afforded by Amomum xanthioides Wallich, a native of Tenasserim and Siam. During the past thirty years the seeds of this plant, deprived of their capsules, have often been imported into the London market, and they are now also common in the bazaars of India.[2409] They closely resemble the seeds of the Malabar cardamom, differing chiefly in flavour and in being rather more finely rugose. Occasionally they are imported still cohering in ovoid, three-lobed masses, as packed in the pericarp. Sometimes they are distinguished as Bastard or Wild, but are more generally termed simply Cardamom Seeds. They are a considerable article of trade in Siam.

The fruits of this species grow in round clusters and are remarkable for having the pericarp thickly beset with weak fleshy spines,[2410] which gives them some resemblance to the fruits of a Xanthium, and has suggested the specific name.

Bengal Cardamom—This drug, which with the next two has been hitherto confounded under one name,[2411] is afforded by Amomum subulatum Roxb.,[2412] a native of the Morung mountains, to the S.S.W. of Darjiling, in about 26°·30′ N. lat. The fruit is known by the name of Winged Bengal Cardamom, Morung Elachi or Buro Elachi. They average about an inch in length, and are of ovoid or slightly obconic form, and obscurely 3-sided; the lower end is rounded and usually devoid of stalk. The upper part of the fruit is provided with 9 narrow jagged wings or ridges, which become apparent after maceration; and the summit terminates in a truncate bristly nipple,—never protracted into a long tube. The pericarp is coarsely striated, and of a deep brown. It easily splits into 3 valves, inclosing a 3-lobed mass of seeds, 60 to 80 in number, agglutinated by a viscid saccharine pulp, due to the aril with which each seed is surrounded. The seeds are of roundish form, rendered angular by mutual pressure, and about ⅛ of an inch long; they have a highly aromatic, camphoraceous taste.

Nepal Cardamom—The description of the Bengal cardamom applies in many points to this drug, to which it has a singularly close resemblance. The fruit is of the same size and form, and is also crowned in its upper part with thin jagged ridges, and marked in a similar manner with longitudinal striæ; and lastly, the seeds have the same shape and flavour. But it differs, firstly, in bearing on its summit a tubular calyx, which is as long or longer than the fruit itself; and, secondly, in the fruit being often attached to a short stalk. The fruits are borne on an ovoid scape, 3 to 4 inches long, densely crowded with overlapping bracts, which are remarkably broad and truncate with a sharp central claw,—very distinct from the much narrower ovate bracts of A. aromaticum, as shown in Roxburgh’s unpublished drawing of that plant.

The plant, which is unquestionably a species of Amomum, has not yet been identified with any published description. We have to thank Colonel Richard C. Lawrence, British Resident at Katmandu, for sending us a fruit-scape in alcohol, some dried leaves, and also the drug itself,—the last agreeing perfectly with specimens obtained through other channels.

The Nepal cardamom, the first account of which is due to Hamilton,[2413] is cultivated on the frontiers of Nepal, near Darjiling. The plant is stated by Col. Lawrence to attain 3 to 6 feet in height, and to be grown on well-watered slopes of the hills, under the shelter of trees. The fruit is exported to other parts of India.

Java Cardamom—A well-marked fruit, produced by Amomum maximum Roxb., a plant of Java. The fruits are arranged to the number of 30 to 40 on a short thick scape, and form a globose group, 4 inches in diameter. They are stalked, and of a conical or ovoid form, in the fresh state as much as 1½ inches long by 1 inch broad. Each fruit is provided with 9 to 10 prominent wings, ⅛ of an inch high, running from base to apex, and coarsely toothed except in their lowest part. The summit is crowned by a short, withered, calycinal tube.

Mr. Binnendyk, of the Botanical garden of Buitenzorg, in Java, who has kindly supplied us with fine specimens of A. maximum, as well as with an admirable coloured drawing, states that the plant is cultivated, and that its fruits are sold for the sake of their agreeable edible pulp. We do not know whether the dried fruits or the seeds are ever exported. Pereira confounded them with Bengal and Nepal cardamoms.

Korarima Cardamom—The Arab Physicians were acquainted with a sort of cardamom called Heil, which was later known in Europe, and is mentioned in the most ancient printed pharmacopœias as Cardamomum majus,[2414] a name occurring also in Valerius Cordus and Mattiolus. Like some other Eastern drugs, it gradually disappeared from European commerce, and its name came to be transferred to Grains of Paradise, which to the present day are known in the shops as Semina Cardamomi majoris.

The true Cardamomum majus is a conical fruit,[2415] in size and shape not unlike a small fig reversed, containing roundish angular seeds, of an agreeable aromatic flavour, much resembling that of the Malabar cardamom, and quite devoid of the burning taste of grains of paradise. Each fruit is perforated, having been strung on a cord to dry; such strings of cardamoms are sometimes used by the Arabs as rosaries. The fruit in question is called in the Galla language Korarima, but it is also known as Gurági spice, and by its Arabic names of Heil and Habhal-habashi.[2416] According to Beke,[2417] it is conveyed to the market of Báso (10° N. lat.), in Southern Abyssinia, from Tumhé, a region lying in about 9° N. lat. and 35° E. long.; thence it is carried to Massowah, on the Red Sea, and shipped for India and Arabia. Von Heuglin[2418] speaks of it as brought from the Galla country. It is not improbable that it is the same fruit which Speke[2419] saw growing in 1862 at Uganda, in lat 0°, and which he says is strung like a necklace by the Wagonda people. Under the name of Heel Habashee, Korarima cardamoms were contributed in 1873 from Shoa to the Vienna exhibition; we have also been presented, in 1877, with an excellent specimen of them, recently imported, by Messrs. Schimmel & Co., Leipzig.

Pereira proposed for the plant the name of Amomum Korarima, but it has never been botanically described. It would appear from the above statements that it must be indigenous to the whole mountainous region of Eastern Africa, from the Victoria Nyanza lake (Uganda) to the countries of Tumhé, Gurague, and Shoa, south and south-eastward of Abyssinia.

GRANA PARADISI.