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Vanilla Picture Monograph


 

VANILLA. N.F.
Monograph of the U.S.D. 21st 1926
Compiled by Ivor Hughes.

VANILLA Vanill. [Vanilla Bean]

Vanilla is the cured, full-grown, unripe fruit of Vanilla planifolia Andrews (Fam.Orchidacea) Vanilla should be preserved in  a cool place where it will not become brittle. Vanilla which has become brittle  should not be used. N.F.
Vanille. Fr.Cod.; Fructus Vanillae, PG Vanille, G.

Vanilla planifolia is a tall, perennial climbing epiphyte, with a very long,  smooth, dark green stem, much branched, and furnished at the nodes with aerial roots, which cling to the tree or the wooden framework supporting the plant. The dark green, tough leaves are alternate oval, sessile, attenuate at  the apex, fleshy and vein less. The pale greenish-yellow, sessile flowers are about two inches in diameter, and occur in loose, axillary racemes of twenty or more blossoms. The fruit is a slender capsule, seven or eight inches long, filled with an oily mass containing numerous small, black, shining seeds.

This plant is a native. of Mexico, but is now widely cultivated  throughout the tropics and in greenhouses. Mexico, the Seychelles, Reunion and  Society Island yield the bulk of the beans of commerce. It does well from the  sea level up to two thousand feet of altitude, requiring for its perfection,  however, a moist, hot climate, with an habitual dry summer spell which seems to  be necessary to bring good flowering. It is propagated by means of cuttings,  sometimes two or three feet in length, but preferably from ten to; twelve feet  long, taken from growing shoots; these are planted after the dry season is over  and should produce flowers in two years.

Preferably placed upon trees, but sometimes on long stakes, trellises, wire  supports, etc., the slip is placed with one end on the ground, covered with  leaves or some light top dressing. In many cases the vines are planted so  closely as scarcely to leave room for cultivators to pass, but it has been found  that under these circumstances the. vanilleries are especially liable to  destructive fungous diseases. As the flower does not fertilize itself,  fertilization (pollination) by hand is necessary ; it is usually performed by  women and children. In most localities not more than thirty fertilized flowers should be left to  a plant. The pods reach their full size in from five weeks to eight months,  according to the altitude of the locality and to the amount of shade. The first indication of ripening is a slight yellowing of the whole  pod; as soon as this occurs the pods should be picked, and sorted, and the  curing process commenced. If left to ripen further the pods are prone to split  and otherwise deteriorate.

For the purpose of curing them the pods are kept in a heated room for some  days, then transferred to a cooler one and finished at ordinary temperature.  During the process, which lasts. some months, there is a loss of 70 to 80 per  cent. of weight. For details as to culture, see articles by S, J. Galbraith in  Bulletin 21, 1898, U. 8. Department of Agriculture, Division of Botany, and by  A. Franchere, Bul. Econ. Gouvt. Gen. Madagascar, vol.ii, No.2, p. 122, 1914. 

The practice of curing the beans by placing them under blankets in the sun is  still in vogue, but that of using a regulated artificial heat is more certain,  and it is. the modern method. When thoroughly cured the beans are sorted  according to length, those that have split or become otherwise defective being  separated. They are then tied into bundles, which are wrapped in sheet lead or  placed in small metallic boxes. In doing this it is essential that the bundle be  wrapped in a thin vegetable parchment paper, as chemical action occurs when the  beans come in contact With the metal. Fruits which have not been picked early enough are inferior and are  frequently cut into short pieces and sold as ” cuts.” If by chance the fruit  should be picked too early the quality of the resulting product is distinctly  inferior, as the fruit as first picked has no aroma, the vanillin during the  process of curing being produced from the glucoside coniferin in the interior of  the fruit.

The cultivation of vanilla has extended from Mexico and South America  throughout the tropics, so that at present, although the wild plant is abundant  in the Mexican States of Vera Cruz and Oaxaca the vanilla of the markets comes  almost exclusively from vanilleries. Holland is supplied from Java plantations;  France from Tahiti, Madagascar, Reunion, Guadeloupe, and other of her colonies.  From Mauritius and the Seychelles the product goes to London. In the markets  most of the varieties are known by the name of the country in which they are  produced. The finest of the varieties is the Mexican, although of recent years  the Bourbon beans have so improved that they almost rival it in strength and  flavor.

Of Mexican vanilla, the first quality occurs in pods from 15 to 20 cm.  long, flattened, 6 to 8 mm. in diameter, with the lower end slightly attenuated,  the upper end gradually tapering for about a quarter of the length of the pod,  usually curved and slightly twisted near the point. The color is dark brown, the  pods fairly plump, the surface ridged longitudinally, and with an incrustation  of fine crystals beginning at the ends, gradually extending; when fresh somewhat  viscid, but always roughish to the touch. For an interesting account of the Mexican vanilla plant by Charles E.  Hires, see A.J.P., 1893, 576. Cullningham states that the best quality of  Mexican beans are those plucked in January and February but that much of the  crop consists of beans plucked in October and November. Four classes of Mexican  beans occur in commerce, viz., large-fine, small-fine, zacate and basura.

Of the Mexican vanillas the most valuable variety is the papantha bean,  called ley, or vainilla mansa by the Spaniards; it consists of cylindrical,  somewhat flattened pods, six or eight inches long, three or four lines thick,  nearly straight, narrowing towards the extremities, bent at the base, shining  and dark brown externally, wrinkled longitudinally, soft and flexible, and  containing within their tough shell a soft black pulp, in which numerous minute,  black, glossy seeds are embedded. It has a peculiar, strong, agreeable odor, and  a warm, aromatic, sweetish taste. The interior ,pulp portion is most aromatic.  In it are more or less numerous, minute crystals.

Another variety, called vainilla simarona
by the Spaniards, is smaller,  of a lighter color, and less aromatic. The pods are said to be very dry and to  contain no vanillin. According to Schiede; it is yielded by a distinct species, the Vanilla sylvestris Schiede. A third  variety is the vainilla pompona of the Spaniards (boba vainilla, or platano  vainilla). In this, the pods are from 12 to 18 cm. long, from 12 to 18 mm.  broad, shaped somewhat like a plantain, almost always open, very dark brown or  nearly black, soft, viscid, and of a strong odor. Schiede states that it is the,  product of the Vanilla Pompona Schiede. The variety vainilla vezacate is said to be derived from pods  gathered long before maturity. (Nueva Farmacopea Mexicana.)

The vainilla pompona of the Spaniards is evidently the vanillons of  European commerce, which are usually from 10 to 13 cm. long and from 15 to 25  mm. in diameter, frequently sharply angled, brown to red-brown in color, usually  split open and free from efflorescence, Owing to the transverse markings by  twine with which they have been wrapped during the process of curing, the beans  have a peculiar twisted appearance. Their odor, which resembles that of  heliotrope, is due to the presence in them of heliotropin, in lieu of  vanillin.

Bourbon or Indian Ocean vanilla, produced in the Isle of Reunion,  resembles Mexican vanilla, but is scarcely so long in the tapering portions, is  of a dark brown almost black color, is not so firm as the Mexican, has the  surface smooth and waxy, and soon becomes covered with a coating of acicular  crystals known as ” frost.” The odor of this vanilla is said to resemble that of  Tonka bean rather than that of Mexican vanilla.

The Seychelles and Mauritius vanilla (inferior Bourbon of the trade) has  the pods about six inches in length, not over a quarter of an inch in width, and  characterized by the pale color, the faint odor, and a smooth but not waxy  surface.

South American or Guadeloupe vanilla resembles the Mexican bean, but is  usually recognizable, when the bean is entire, by the latter being broad and  flattened, usually half an inch or more wide, slightly tapering at the lower  end, and at the upper sharply attenuated an inch or so at the point. It has a  reddish brown color, and is of a rank odor. It is very pulpy, with a surface  intermediate in feel between the Bourbon and the Mexican, and having but few  crystals. One variety of this vanilla, sold under the name of vanillons, has the  odor of heliotrope and is much used by perfumers and tobacco  manufacturers.

Tahiti vanilla, has its pods from six to seven inches long, flat, from  three-eighths to half an inch wide, with a reddish-brown color. They are almost  destitute of vanilla flavor, and have an odor suggesting heliotrope. It is said  they contain piperonal and also vanillin. According to Constantin and Bois (P.  J., 1915, xcv, 360), there are two other sorts of vanilla grown in Tahiti; one  is from a plant that they regard as a variety of v. planifolia from which it  differs in the characters of .foliage and the shape of the labellum in the  flower; they propose to call it V. planifolia var. Augusta. The third  sort has a flavor resembling that of the Java bean and a pleasant odor with an  after-taste of heliotrope. They have not seen the flowers of this.

Java vanilla, which is almost exclusively consumed in Holland, has a pod  from four to six inches long, with a flavor as fine as that of the Mexican bean,  and a much stronger odor.

Description and Physical Properties.
Unground Vanilla.-Fruit linear, flattened, from 15 to 35 cm. in length and from 5 to 9 mm. in width; apex terminating in a flat circular scar; gradually  tapering, more or less bent and curved or hooked at the bases, or in the Tahiti  variety, broad in the middle and tapering towards either end, the base closely  resembling the summit; externally blackish brown, longitudinally wrinkled,  moist-glossy; occasionally with an efflorescence of vanillin in the form of acicular crystals or monoclinic prisms; frequently with narrow, elliptical or irregular, more or less wrinkled, dark-brown patches of cork, occasionally split  into three parts near the tip, flexible and tough, one’-celled, containing a  blackish brown pulp and numerous blackish brown seeds; the latter being  flattened, irregularly triangulate or nearly circular in outline ; reticulate and varying from 0.25 to 0.3 mm. in diameter. Odor and taste characteristic and  very agreeable.

Structure. Epidermis with a somewhat thickened outer cuticularized layer  having occasionally rounded or conical masses of an excretion of a gum like  substance; a layer of collenchyma of one or two rows of cells; a thick sarcocarp  composed of parenchyma cells in which is imbedded an interrupted circle of fibro  vascular bundles; the parenchyma cells are deeply undulate in outline and  usually contain a thin protoplasmic layer enclosing numerous oily globules or  may contain bundles of raphides of calcium oxalate; the individual crystals  varying from 0.2 to 0.4 mm. in length; some of the parenchyma cells are specially modified and distinguished by their somewhat  thickened walls with long, oblique, slit like pores or the thickening may extend  in the form of broad, spiral bands; in the fibro-vascular bundles the phloem is  central, being more or less surrounded by a few tracheae, the walls possessing  slit-like pores or spiral thickenings, and at the outside of the bundle is a  closed circle of fibers, the walls being thin, strongly lignified, provided with  numerous transverse, simple pores, the outer wall of the outer row of fibers  being irregular or sinuate; from the inner walls of the endocarp arise the  placentae bearing numerous brownish red or blackish seeds, and from the cells of  the endo-carp also arise numerous long, nearly straight hairs, the ends being rounded,  the hairs being more or less matted together by a gummy or resinous mass in  which some of the seeds are held; in mounts made in chloral hydrate T.S. or  potassium hydroxide T.S., the immature, brownish red seeds show a deeply  reticulate seed-coat, with cells of an oblong-polygonal form in surface  view.

Place a few of the crystals, occurring as an efflorescence on the fruit, on a  microscope slide or watch crystal and add a drop of phloroglucinol T.S. and  hydrochloric acid; the solution immediately acquires a carmine-red color ( distinction from benzoic acid)  .The amount of extractive yielded to dilute alcohol should not be less than 12  %.” N .F.

A characteristic test for the vanillin crystals which occur as an  efflorescence on the fruit is as follows: On a microscope slide or watch  crystal, place a few crystals and add a drop of phloroglucinol T .S. and hydrochloric acid; the solution immediately acquires a  carmine-red color (distinction from benzoic acid) .The amount of extractive which vanilla of  good quality yields to dilute alcohol should not be less than 12 per cent. Nor should it yield more than 6 per cent. of ash.

Vanilla beans from which the vanillin has been removed by means of a  solvent are sometimes offered for sale. The fraud is to be detected by the  absence of flavor and odor. Such beans, and also beans of an inferior quality,  are sometimes ” unproved” in appearance and in odor by the use of benzoic acid.  For the detection of this fraud the pharmacist should avail himself of the fact  that while the crystals of benzoic acid are flattened and rhomboidal and  generally lie upon the bean, those of vanillin are usually acicular and stand  out at right angles from the surface of the fruit. The absence of the  crystalline coating on the vanilla beans seems to be no proof of inferiority,  for Henri Lecomte affirms that it is not rarely absent in the best Mexican bean. (B. Sc.  Pharm., 1901.)

Constituents.-The vanilla fruit when fresh possesses none of the pleasant  aroma which we associate with the fruit, the odor being developed during the  process of curing. There is present in the fruit the glucoside coniferin and two  ferments. Under the action of these successively, the coniferin is first changed  into coniferyl alcohol and thence into vanillin. Coniferin has been separated in  the pure state not only from this plant but from several species of pine trees  (see Pinus Strobus). Coniferin forms white crystalline needles having a  composition of C16H + 2HaO. These are efflorescent in dry air and when anhydrous  have a melting point of 185 C. Coniferin is practically insoluble in cold water,  but soluble in alcohol and slightly so in hot water, its solution having a  bitter taste. It may be hydrolyzed by either sulphuric or chromic acid as well  as by the ferments found in the vanilla bean.
( See Vanillinum.) H. Lecomte (J. P. 0., 1903, 343) studied the conditions  which bring about the formation of vanillin.

According to his researches, there exist in the vanilla plant two ferments,  which differ in a marked degree from each other in their functions. The one, an  oxydase, is present in the individual organs of the plant, such as the leaves,  shoots and their aqueous extracts, in the green and ripe fruit, and in the  prepared commercial fruit. The second ferment is contained in the sap of the  vanilla, and acts as a hydrolyzing ferment. Both ferments, the oxydase as well  as the one possessing the hydrolytic action, appear to be necessary for the  formation of vanillin in the plant, and their action may possibly be explained  thus :

During the preparation the coniferin produced by the plant is split up into  glucose and coniferyl alcohol. This process would explain also the occurrence of  grape-sugar in vanilla. The oxydase then converts the coniferyl alcohol into  vanillin. Tiemann and Haarmann obtained from Mexican vanilla 1,69 per cent. of  vanillin, from Reunion vanilla 2.48 per cent” from Java vanilla 2.75 per cent.

Uses -Vanilla is used solely as a flavoring agent; it is an ingredient of  several N.F. preparations.
Vanilla Poisoning.-Cases of violent gastro intestinal irritation from eating  vanilla ices have been reported. Most of these undoubtedly were due to tyrotoxicon, a  ptomaine produced in decomposing milk; but if the one reported by Rosenthal {P. J., xv, p. 24)  be accurately stated it must be allowed that in some instances the vanilla itself is at  fault. In this connection the reports of Claverie (J. P. C., Supp. 1908, xxv ) of violent dermatitis in  workmen handling vanilla beans is of interest. He attributes the symptoms to the oily exudate  of the vanilla pods.

Off. Prep.-Tinctura Vanillae, N.F.

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Bleedingheart_Picture_Monograph

Bleeding Heart Picture

Dicentra eximia, Torr 

Common Names: Bleedingheart,Turkey Corn, Squirrel Corn, Dutchmans Breeches, Stagger Weed. 

The Eclectic Dispensatory by Prof. J. King, and Prof. L. E. Jones, Materia Medica, have created much confusion by unfortunately fastening the wrong name upon this plant. They both call it corydalis formosa, whereas it has not been known by that name, nor been in that genus, since the works of Pursh, of more than half a century ago. All standard botanies class it by the name above given; which will explain to my students in botany why they can not find in their text-books the corydalis described by Dr. King. The dicentra as a genus has the marked character of two spurred sepals, while the genus corydalis has but one    prominent feature that would at once be noticed by any real botanist. This botanical blunder of Dr. King is the more inexcusable,from the fact  that Prof. J. Kost, in his Materia Medica, correctly discriminated the true genus of this plant, and showed that it is not a corydalis. The root (small tubers) varies from a yellowish-white to a dusky color externally, and a lighter yellow internally. It has a faint smell; and a bitterish, pungent, and rather persistent taste. Water extracts its virtues very well; but it contains a resinous substance that is best acted on by alcohol. 

Properties and Uses: The roots are stimulating and moderately relaxing, acting slowly but persistently, and influencing the secretory organs especially the kidneys and skin. It slowly elevates the circulation, and gives vigorous action to the entire system; and it is probably by this action upon the capillaries that it proves alterant. It does not increase perspiration so as to make it sensible, though evidently aiding in the elimination of both saline and sebaceous excreta; but the amount of urine is perceptibly increased after its use, and the solid elements of this excretion augmented. It stimulates the salivary glands, fauces, and stomach; and gives a feeling of warmth and excitement to the stomach and whole system. Yet these impressions are made rather slowly; and are not so positive as those made by guaiacum. It is suitable for languid and insensitive conditions; and is among the most valuable agents of its class for secondary syphilis, where it is most generally prized; and is an excellent combining agent to give intensity to relaxants in the treatment of scrofula and scrofulous ulcers, white swellings, herpetic eruptions, and chronic rheumatism. Thus used, it is even more valuable in the latter forms of disease than it is in syphilis. It leaves behind a good tonic influence, mainly through its influence upon the capillary circulation: but it is quite an error to pronounce it equally tonic with gentiana and frasera. From its decidedly stimulating character, it should not be used in sensitive and irritable conditions of the system; and is, at any time, best when combined with relaxing alteratives in excess. It is seldom used in any other form than infusion or other pharmaceutical preparation. Half an ounce of the crushed bulb infused for an hour in a pint of hot water, forms a preparation of which one to two fluid ounces may be given three times a day.      

Pharmaceutical Preparations:
Compound Sirup of Dicentra and Alnus. Take four ounces each of dicentra, alnus, menispermum, and the seeds of arctium lappa. Crush well; and macerate for two days, in a covered vessel, with a sufficient quantity of diluted alcohol. Transfer to a displacement apparatus, and add warm water till a pint of the spirituous tincture passes; which set aside, and continue the percolation till three pints have been obtained. Evaporate the last product to two pints, and add two and a half pounds of sugar. When cold, add the reserved pint of tincture. This is a superior alterative preparation in secondary syphilis and scrofula. I have used it largely for several years in syphilis and mercurio-syphilitic difficulties; and always with the most gratifying results. Dose, half to a whole fluid ounce three times a day.  

Abstracted and abridged from:
The Physiomedical Dispensatory by William Cook, M.D., 1869

 

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Cornflower Picture Monograph

Centaurea Cyanus. Linn

Common Names: .Cornflower Bluebottle. Bluebow. Hurtsickle.  

Family: N.O. Compositae

Part Used Medicinally. Flowers.

Centaurea Cyanus, the Cornflower, with its star-like blossoms of brilliant blue, is one of our most striking wild-flowers, though it is always looked on as an unwelcome weed by the farmer, for not only does it by its presence withdraw nourishment from the ground that is needed for the corn, ‘but its tough stems in former days of hand-reaping were wont to blunt the reaper’s sickle, earning it the name of ‘Hurt Sickle’:

The Latin name, Cyanus, was given the Cornflower after a youthful devotee of the goddess Flora (Cyanus), whose favourite flower it was, and the name of the genus is derived from the Centaur, Chiron, who taught mankind the healing virtue of herbs.  

Description. The stems are 1 to 3 feet high, tough and wiry, slender, furrowed and branched, somewhat angular and covered with a loose cottony down. The leaves, very narrow and long, are arranged alternately on the stem, and like the stem are covered more or less with white cobwebby down that gives the whole plant a somewhat dull and grey appearance. The lower leaves are much broader and often have a roughly-toothed outline. The flowers grow solitary, and of necessity upon long stalks to raise them among the corn.

Part Used Medicinally. The flowers are the part used in modern herbal medicine and are considered to have tonic, stimulant and emmenagogue properties, with action similar to that of Blessed Thistle. 

A water distilled from Cornflower petals was formerly in repute as a remedy for weak eyes. The famous French eyewash, ‘Eau de Casselunettes,’ used to be made from them. Culpepper tells us that the powder or dried leaves of the Bluebottle is given with good success to those that are bruised by a fall or have broken a vein inwardly. He also informs us that, with Plantain, Horsetail, or Comfrey,

The expressed juice of the petals makes a good blue ink; if expressed and mixed with alum-water, it may be used in water-colour drawing. It dyes linen a beautiful blue, but the colour is not permanent

The dried petals are used by perfumers for giving colour to pot-pourri.

Abstracted and abridged from :
A Modern Herbal by Mrs M. Grieve F.R.H.S. 1931.

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Amber-USD 1926 Picure monograph


AMBER – Ambre, Succini,
1. Martindales 24th 1958.
2. U.S.D. 1926
.
Compiled by Ivor Hughes

1. Martindales 24th 1958

Amber Oil (B.P.C. 1949). Oleum Succini”; Rectified Amber Oil. A pale yellow or brownish-yellow liquid with a penetrating odour and a burning acrid taste, obtained by the destructive distillation of certain resins or by distilling resin oil. 

Wt per ml. 0-845 to 0-900 g. Soluble in alcohol, chloroform, ether, and fixed oils. Protect from light in a cool place. It has similar properties to turpentine oil and is used in liniments.


2. United States Dispensatory 1926.

Amber. Succinum. Ambre, Succin, Fr. Bernstein, G.
Amber is a fossil resin, occurring generally in small detached masses in alluvial deposits, in different parts of the world. According to Goefert, there are about fifty species of extinct coniferous trees of which amber represents the resinous exudation. It is found chiefly in East (Prussia, either on the seashore, where it is thrown up by the Baltic, or underneath the surface. Large deposits occur in some lakes on the eastern coast of Courland, and an extensive bed of yellow amber was discovered im 1854, on sinking a well in the coal mines near Prague. The largest mass of amber yet found weighed thirteen pounds. Amber also occurs in considerable quantities near Catania, in Sicily. It is usually associated with lignite, and sometimes encloses insects and parts of plant tissues.

In the United States, it was found at Cape Sable, Maryland, by Troost. In this locality it is associated with lignite and iron pyrites. It has also been discovered in the green-sand formation of Martha’s Vineyard, at Harrison-ville, N. J., and elsewhere. The amber consumed in this country is brought from the ports of the Baltic. A deposit of it is said to have been discovered near Rockwood, in Australia.

It is a brittle solid, generally in small irregular masses, permanent in the air, having a homogeneous texture and vitreous fracture, and susceptible of a fine polish. It becomes negatively electric by friction. Its color is generally brownish-yellow, either light or deep, but is occasionally reddish-brown or bluish from staining with ferric phosphate. It has no taste, and is inodorous when cold, but exhales a peculiar, aromatic odor when heated. It is usually translucent, though occasionally transparent or opaque. 

Its sp. gr. is about 1.07. Water and alcohol scarcely act on it. When heated in the open air, it softens, melts at 286.7° C., swells, and at last inflames, leaving, after combustion, a small amount of ash. Subjected to distillation it yields first a yellow acid liquor, which is a solution of impure Succinic Acid, then a thin yellowish oil together with a yellow, waxy substance which is deposited in the neck of the retort. This waxy substance yields the chrysen of Laurent and the idrialin of Dumas, both of which are hydrocarbons. (Pelletier and Walter, J. P. C., , 60.) As the distillation proceeds, a considerable quantity of combustible gas is given off, which must be allowed to escape. By continuing the heat, the oil gradually deepens in color, until towards the end of the distillation, it becomes black and of the consistence of pitch.

Tschirch (Harze und Harztbeh?lter) finds the main constituents to be a Succinoabietic ester of borneol, which is extracted by prolonged treatment with alcohol, and amounts to 30 per cent, of the amber, and the succinic ester of succino-resinol, which is insoluble in alcohol and makes up 70 per cent, of the amber. This latter compound contains a small amount of sulphur (about 0.47 per cent.).

Amber was held in high estimation by the ancients as a medicine, but at present is never so used. The credulous sometimes employ an amber necklace to keep away infantile ills. The oil of amber is an empyreumatic product which is prepared by destructive distillation of amber. The heat requisite for the complete decomposition of amber cannot be supported by a glass retort; and, in order that all the oil which it is capable of yielding may be collected, the distillation should be performed in a tubulated iron or earthenware retort, which may be placed immediately upon the fire; sand is added to prevent the amber from swelling too much. The oil may be separated from the acid liquor by means of the separating funnel. As first procured, it is a thick, very dark-colored liquid, of a peculiar, strong, empyreumatie odor. In this state it is occasionally employed as a liniment, but for internal use it should be rectified.

By successive distillations oil of amber becomes thinner and more limpid, till at length, it is obtained colorless. Under the name of Oleum Succini Rectification the U. S. P. of 1870 recognized the oil of amber purified by redistillation with water. For practical purposes, however, the oil is sufficiently pure when once redistilled. As first distilled it has an amber color, sp. gr. 0.903 at 15.6° C., and a boiling point from 170.5°-186.1° C. (Ebert.) When quite pure it is said to be colorless, as fluid as alcohol, of the sp. gr. 0.758 at 23.8° C., and to boil at 85.5° C. It has a strong, peculiar, unpleasant odor, and a hot acrid taste. It imparts these properties in some degree to water, without being perceptibly dissolved. It is soluble in five parts of 90 per cent, alcohol and in all proportions in absolute alcohol, ether, chloroform, carbon disulphide, and the fixed oils. (Ebert.) It appears to be a hydrocarbon of the terpene class. It was officially described as ” a colorless or pale yellow, thin liquid, becoming darker and thicker by age and exposure to air, having an empyreumatic, balsamic odor, a warm, acrid taste, and a neutral or faintly acid reaction. Sp. gr. about 0.920. It is readily soluble in alcohol.

When mixed with fuming nitric acid, it acquires a red color, and, after some time, is almost wholly converted into a brown, resinous mass of a peculiar musk-like odor.” U. S., 1870.

Rectified oil of amber was employed in amenorrhea, hysteria, and whooping cough. The dose is from five to fifteen minims (0.3-0.9 cc.), diffused in some aromatic water by means of sugar and gum arabic. Externally applied the oil is rubefacient.

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Rosa Gallica USD1926 Picture Monograph


 

ROSA. U. S. (Br.) ROSE [Rosa Gallica U. S. P. IX]

United States Dispensatory 1926
Compiled and edited by Ivor Hughes

“Rose is the dried petals of Rosa gallica Linne (Fam. Rosaceae), collected just before the expansion of the flowers.” U. S. ” Red Rose petals are the fresh or dried unexpanded petals of Rosa gallica, Linn.; obtained from cultivated plants.” Br.

Rosae Gallicae Petala, Br.; Red-Rose Petals; Flores Rosarum Rubrarum; Rose rouge, Rose de Provins, Fr.; Sammtrose, Zuckerrose. Franzosische Rose, Essigroseublatter, G.; Rosa rossa, It.,’ Rosa roja (Flor de), Sp.

As one time pale rose or Rosa centifolia was official in addition to red rose or Rosa gallica. There is no uniformity on the subject in the several Pharmacopoeias. The Pharmacopoeia of the Netherlands and the French Codex still include both species. The German Pharmacopoeia, on the other hand, specifies only the petals of Rosa centifolia. The British and Austrian Pharmacopoeias are in unison with the U. S. Pharmacopoeia in restricting the drug to R. gallica. Rosa gallica is a shrub smaller than R. centifolia L., but resembling it in the character of its foliage. The stem is beset with short bristly prickles. The flowers are very large, with obeordate widely spreading petals, which are of a rich crimson color, and less numerous than in the R. centifolia. The stamens on thread-like filaments, and the villose styles bearing papillary stigmas, are numerous. The fruit is an oval, shining, orange red hip. The red rose is a native of the south of Europe, and is cultivated in gardens throughout the United States. The commercial supplies are obtained from France and Austria.

Description and Physical Properties.— ‘Un-ground Red Rose. — Petals either separate or imbricated in small cones, broadly ovate, summit rounded and deeply notched, margin entire and somewhat recurved, base obtuse; externally of a purplish-red color except the light brown claw; texture velvety; when dry brittle; odor agreeable; taste astringent and slightly bitter. “Usually in little cone-like masses, or sometimes separate and more or less crumpled. Petals velvety, deep purplish-red passing into brownish-yellow towards the base. Fragrant odor; taste slightly astringent.” Br.

The petals should be gathered before the flower has blown, separated from their claws, dried in a warm sun or by the fire, and kept in a dry place. Their odor, which is less fragrant than that of R. centifolia, is improved by drying. They have a velvety appearance, a purplish-red color, and a pleasantly astringent and bitterish taste. An illustrated article, on the structural characteristics of rose petals, whole and powdered, has been published by Hans Kramer in B. P. &., 1907, xvii, p. 354.

Various astringent principles have been suggested as occurring in rose petals. According to Peacock (Proc. Penna. Pharm. Assn., 1920, xlv, 162), they contain no gallic nor gallotannio acids, their astringency is due chiefly to a new tannin for which the name of rosatannic acid is suggested. They also contain small amounts o? quercetin.

Their coloring matter is due to the decomposition of a glucoside, anthocyanin, a sap pigment which is found in many flowers, and other plant tissues.

The anthocyanins are glucosides of three parent bodies named pelargonidin, cyanidin and delphinidin. The anthocyanins are red in acid solution, violet in neutral and reddish brown to purple or blue in acid solution.

In the production of the color the glucosides are hydrolyzed by ferments of the emulsin type, the free chromogen is oxidized by atmospheric oxygen activated by oxydases. The chromogen in rose petals is cyanin which forms a chloride of the composition, C27H31O16Cl. This hydrolyzes to form cyanidin, C15H11O6 and glucose by the action of acids. Some rose petals contain as much as 10 per cent, of cyanin. Their infusion is of a pale reddish color, becoming bright red on the addition of sulphuric acid. As their color is impaired by exposure to light and air, they should be kept in opaque well-dosed bottles or canisters.

Uses. — Red rose is at present chiefly employed as an elegant vehicle.

Off. Prep. — Confectio Rosae Gallieae, Br.; Fluidextractum Rosae, U. S.; Infusum Rosas Acidum, Br. (N. F.); Confectio Rosae, N. F.; Syrupus Rosae (from Fluidextract), N. F., Br.

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SIA6 Extraction Products

 Herbs in Africa.
Extraction Products
The Library Based Herbal Business
Part 6
Part~1    Part~2    Part~3    Part~4    Part~5

By
Ivor Hughes

In the first 5 articles of this series of Herbs in Africa, we have looked in broad outline at the basic requirements for small scale operations up to 4 ha in  size. So in the next few articles we will look at micro scale operations. Herbs  as a domestic industry. The micro production may be easily scaled up to meet small scale operations

I have noted that in Europe, USA and the Southern hemisphere many such  enterprises have grown to the scale of small industry, whilst others have met  the requirements of a local market being quite happy to make an independent  living. Their offerings run the whole spectrum, edibles, medicinals, but most  important from a cottage industry perspective, the body care and cosmetic  market.

One may start by making small batches and circulating them in amongst family,  friends and colleagues. This would be your first marketing exercise, this to  judge likely public reaction to your products. If they are good, then one could  distribute by direct sale, mail order or act as manufacturing wholesaler and  persuade retailers to stock the products. You will need to cost the products  out. That means everything involved in the selling price of the item must be  carefully worked out.

The basic raw material is the herbs. From article 1 in this series we have  the following information as representing fair average yields per ha but only if  the crops are at the correct spacing. That information is available via the  internet from the agriculture department of most countries. For sound reasons  one should always operate on dried herb. Therefore the average dried yield  figures will translate into,

Root : 2.5kg per  m3. Herb : 2kg per m3 Flower Petals : 50g per m3

Plant Part Fresh Yield per ha. Drying Ratio Average Dry Yield
Root 7500 kg 3:1 2500 kg
Herb 8000 kg 4:1 2000 kg
Flower 5000 kg 10:1 500 kg

One square metre is not a large space and may be converted into boxes or  containers to grow the herbs in. Container and patio gardening is popular on a  global basis. Much valuable information may again be gleaned from the internet  with reference to what is required for that type of production.

The root and herb in the majority of cases will be the substances that are  included in the majority of the actives used in the products. There are some  preparations in which whole dried flowers are extracted, but the general rule  is, that petals are used to perfume a product. Accordingly the ratio of perfume  to product is very small in comparison to the bulk of the product.


The amount of actives in a product would be at a strength of :

(1) 1:10 … 10 ml is equal to 1g of the air dried plant. 1kg is the  equivalent of 10 litres.
(2) 1:20 … 20 ml is equal to 1g of the air dried plant. 1kg is the  equivalent of 20 litres
(3) In Homeopathic potencies.

In practice the starting extraction rate would be 1:1 (1kg = 1litre) if it is  to be incorporated in a lotion, cream or salve. If your intended product were a  potion then the 1:10 and 1:20 figures will give you an estimate of end product  yield.

Essential Apparatus.
Much of the apparatus required for the manipulation of plant material may be  found in any reasonably well equipped kitchen.

Heat and oven proof glass ware. Weighing scales which should be accurate to  1g. Temperature controlled cook pots and fry pans. The fry pan makes a very good  water bath for temperature control purposes. Coffee grinder and Blender will be  found most useful for size reduction of the raw botanic material. Try to ensure  that all materials in contact with the solvent is either glass or stainless  steel.

If you intend to sell your products, then the minimum standard of hygiene, is  that which is expected of a restaurant kitchen.

The Solvents.
The solvents are
(1) Distilled water. (2) Rectified spirit 90%  v/v. (3) Various strengths of alcohol and water. There are some very  sound reasons for this. One may obtain the ethanol either by the fermentation  and distillation of ones own spirit. Rectify wine or rectify commercial spirits.  (See part 3 of this series) One may purchase laboratory glass ware which is  expensive or use your ingenuity and make your own apparatus.

Distillation Apparatus.

Commercial Glasswarewith ground glass joints.
The glassware has many advantages. It may be easily stripped for cleaning  purposes.

It is light and portable and conducts heat efficiently. Major draw  backs are that it is fragile, expensive and only suitable for small batches.

Home Made Apparatus.

The Key :
(A) Breakable joints for cleaning purposes.
(B) ‘G’ clamps to secure the still head to the body of the still.
(C) Stainless steel frying basket. with the handle bent across the mouth  of the basket
(D) Welded lugs to support the basket.
(E) Liquid reservoir.

The apparatus as shown is a modified stainless steel pressure cooker. In its  current configuration it is used for the extraction of essential oils for small  scale use. Oils are obtained by steam passing through the material in the charge  basket.

If the basket is removed it may be used to manufacture or rectify alcohol. With a suitable modification the apparatus may be used with a venturi tube for distillation under reduced pressure. The apparatus is simple, robust, and relatively cheap to make.

Two construction points of importance

(1) The still head and still body must  have a hermetic seal.
(2) The Condenser must be sized to dissipate the heat generated and  efficiently condense the vapours back to liquid. These two points are usually  the cause of failure or inefficiency in home built apparatus.

High Strength Alcohol By Freezing Out :

This is an ancient technique that preceded that of distillation, and was  known to the central Asian tribes 500 years before the birth of Christ.

Empty a bottle of wine or spirits into a suitable sealed container. Water  when it turns to ice will expand, so ensure that there is sufficient expansion  room in the container. Place the container into the domestic freezer and  leave until the water has frozen.

The unfrozen liquid is high strength alcohol. Decant it and seal it in a  glass bottle. It is volatile i.e. it is inflammable and will evaporate  easily.Freezing Point: -114.00 deg C. Boiling Point: 78.00  deg C.

This method was first bought to the attention of Europeans by Paracelsus in  his published work
‘Archidoxis’ written in 1527. Francis Bacon  reported as follows ;

“Paracelsus reporteth, that if a glass of wine be set
upon a terrace in bitter frost, it will leave some liquor
unfrozen in the centre of the glass, which excelleth
Spiritus Vini drawn by fire.

The basic extraction apparatus in which you will use the solvents is shown in  Part 5 of this series.

Raw Materials :
The production of salves, creams and lotions will require some or all of the  following which are used as the carriers for the active substances :

(a) Beeswax (preferably unbleached)
(b) Good quality sweet almond or sunflower oil. (It should have been  deodorised )
(c) Gum Benzoin (As a preservative)
(d) Honey and Propolis

This theme will be further explored in coming articles. Further information  may be found on this web site
.

N.B. I have had feedback that there appears to be a problem with the freezing out of ethenol from cheap chateau cardboard wine and also from a brandy manufactured in the USA which the label stated was 40 % by volume.


The brandy turned into a syrupy mass whilst the cheap wine just froze ike a block of ice. The freezing point between alcohol and water is big enough to drive a railway engine through.

The only logical explanation is that both of the liquids contain additives which have bound the ethanol to the water in such a way that they cannot be separated by freezing. I know from personal experience that a wide range of chemicals including glycerine is added to improve taste in inferior wines. If glycerine is present in any quantity it will alter the physical characteristics of the liquid. In that situation the only resort is to distillation.

Distillation cannot produce absolute alcohol. Maximum is 95 % by volume. The remaining 5 % water has to be removed by chemical means.

Another possible explanation is that the ethanol contained is not from an accepted plant source. For example it could be produced from milk whey, or even wood chips. To the chemist alcohol is alcohol and is given the same chemical formula.

I believe this to be incorrect. The physiological effects of alcohol produced from fruits, grains and other plant parts differ from each other in their effect on the mental state. However, as a body they have a  totally different effect to that of alcohol produced by synthesis, rather than by fermentation.
Ivor Hughes

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These articles have been published in
Science In Africa
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Cumin_USD1926_Picture_Monograph


 

CUMIN – CUMINUM CYMINUM L
United States Dispensatory 1926 Part II
A Modern Herbal. Mrs M. Grieve. F.R.H.S.
Compiled by Ivor Hughes

U.S.D. 1926

Cumin. Cummin. Cuminum Ed. Cumin, Fr. Kreuzk?mmel, Mutterk?mmel, R?mischer (langer, scharfer) K?mmel, G. 

The so-called cumin seeds are the fruits of Cuminum Cyminum L., an annual umbelliferous plant, which is a native of Egypt, but is cultivated for its fruit in Sicily, Malta, and other Mediterranean countries.

The cumin fruits are oblong cremocarps of a light brown to yellowish-brown color from 5 to 6 mm. long and 1.5 mm. broad, the 2 mericarps of which are coherent. Bach mericarp has 5 prominent ribs and 4 broader secondary ones, each beset with fine hairs, as well as 6 oil-tubes (vitte). Their odor is peculiar, strong, and heavy; their taste warm, bitterish, aromatic, and disagreeable. They contain about 2.5 per cent, of an essential oil, which is yellowish, and has the sensible properties of the fruits.

It consists of three distinct oils, one a hydrocarbon, cymene, C10H14, recognized now as isopropyl-p-methyl-benzene, another cuminol, C10H12O, which may be regarded as cuminio aldehyde, C10H11OH, and the third a terpene, C10H16. Acymene identical with that of the oil of cummin seed can be prepared by dehydrating camphor or oil of turpentine. (A. J. P., xlvi, 117; see especially A. J. P., xliv, 452.) Cumin aldehyde has also, together with cymene, been obtained from the fruits of Cicuta virosa L. Trapp, Ann. Ch. Ph., cviii, 386; see also Schim. Rept., 1909, 49.) In medicinal properties cumin fruits resemble the other aromatic umbelliferous fruits.

Dose,

fifteen to thirty grains (1—2 Gm.).


Mrs M. Grieve. F.R.H.S.

CUMIN Cuminum cyminum (LINN.)
N.O
. Umbelliferae
Synonym. Cumino aigro (Malta)
Part Used. Fruit

Habitat. Cumin, besides being used medicinally, was in the Middle Ages one of the commonest spice of European growth. It is a small annual, herbaceous plant, indigenous to Upper Egypt, but from early times was cultivated in Arabia, India, China, and in the countries bordering on the Mediterranean.

Description. Its stem is slender and branched, rarely exceeding i foot in height and somewhat angular. The leaves are divided into long, narrow segments like Fennel, but much smaller and are of a deep green colour, generally turned back at the ends. The upper leaves are nearly stalkless, but the lower ones have longer leaf-stalks. The flowers are small, rose-coloured or white, in stalked umbels with only four to six rays, each of which are only about 1 inch long, and bloom in June and July, being succeeded by fruit – the so-called seeds – which constitute the Cumin of pharmacy. They are oblong in shape, thicker in the middle, compressed laterally about 5 inch long, resembling Caraway seeds, but lighter in colour and bristly instead of smooth, almost straight, instead of being curved. They have nine fine ridges, overlapping as many oil channels, or vines. The odour and taste are somewhat like caraway, but less agreeable.

History. Cumin is mentioned in Isaiah xxviii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments. The seeds of the Cumin when smoked, were found to occasion pallor of the face, whence the expression of Horace, exsangue cuminum, and Pliny tells us that the followers of the celebrated rhetorician Porcius Latro employed it to produce a complexion such as bespeaks application to study.

Cumin also symbolized cupidity among the Greeks: Marcus Aurelius was so nicknamed because of his avarice, and misers were jocularly said to have eaten Cumin

in the thirteenth and fourteenth centuries, when it was much in use as a culinary spice.Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine. Its principal employment is in veterinary medicine and as an ingredient in curry powder, for which purposes it is imported from Bombay and Calcutta, Morocco, Sicily and Malta. It is commonly sold in Malta, where they call it cumino aigro (hot Cumin), to distinguish it from Anise, which they term cumino dulce, or sweet Cumin.

Cultivation. Although we get nearly all ” our supplies from the Mediterranean, it would be perfectly feasible to grow Cumin in England, as it will ripen its fruit as far north as Norway. It is, however, rarely cultivated here, and seeds are generally somewhat difficult to obtain. They should be sown in small pots, filled with light soil and plunged into a very moderate hot bed to bring up the plants. These should be hardened gradually in an open frame and transplanted into a warm border of good soil, preserving the balls of earth which adhere to the roots in the pots. Keep clean of weeds and the plants will flower very well and will probably perfect their seeds if the season should be warm and favourable. The plants are threshed when the fruit is ripe and the ‘seeds’ dried in the same manner as Caraway.

Constituents. The strong aromatic smell and warm, bitterish taste of Cumin fruits are due to the presence of a volatile oil which is separated by distillation of the fruit with water, and exists in the proportion of 2 to 4 per cent. It is limpid and pale yellow in colour, and is mainly a mixture of cymol or cymene and cuminic aldehyde, or cyminol, which is its chief constituent. The tissue of the fruits contains a fatty oil with resin, mucilage and gum, malates and albuminous matter, and in the outer-seed coat there is much tannin. The yield of ash is about 8 per cent.

Medicinal Action and Uses. Stimulant, antispasmodic, carminative.

The older herbalists esteemed Cumin superior in comforting carminative qualities to Fennel or Caraway, but on account of its very disagreeable flavour, its medicinal use at the present day is almost confined to veterinary practice, in which it is employed as a carminative. Formerly Cumin had considerable repute as a corrective for the flatulency of languid digestion and as a remedy for colic and dyspeptic headache. Bruised and applied externally in the form of a plaster, it was recommended as a cure for stitches and pains in the side caused by the sluggish congestion of indolent parts, and it has been compounded with other drugs to form a stimulating liniment.

Bay-salt and Cumin-seeds mixed, is a universal remedy for the diseases of pigeons, especially scabby backs and breasts. The proportions of the remedy are: ? lb. Bay-salt, ? lb. Common Salt, 1 lb. Fennel-seeds, 1 lb. Dill-seeds, 1 lb. Cumin-seeds, 1 oz. Assafoetida; mix all with a little wheaten flour and some fine-worked clay; when all are well beaten together, put into two earthen pots and bake them in the oven. When cold, put them on the table in the dove-cote; the pigeons will eat it and thus be cured

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Bitters_Picture_Monograph1


Gentian Picture, flower and seedsGentian and Other Bitters
Martindale’s 24th Part 1
Compiled and Edited by Ivor Hughes

Gentian (B.P.)
Gentian Root; Enzianwurzl; Raiz de genciana.
Dose: 0.6 to 2g. (10 to 30 grains)

The dried fermented rhizome and root of Gentiana lutea (Gentianaceae), containing not less than 33% of water soluble extractive. Incompatible with iron salts. Store in a dry place.

Foreign Pharmacopoeias.
In all pharmacopoeias examined except Ind., Mex., and U.S., but in U.S.N.F.
Ger., Nor., and Swed. allow also other species of Gentiana.
Jap, includes also Japanese Gentian, from
G. scabra, which may be used in place of Gentian.
Gentian (Ind. P.C.) is Indian Gentian from G. kurroo.

Uses. Gentian is a bitter and is used to stimulate gastric secretion and improve the appetite. It should be given from half to one hour before meals. It is usually administered as the compound infusion or compound tincture.

Elixir
Glycerinated Gentian Elixir (U.S.N.F.).
Gentian fluidextract 1 ml., taraxacum fluidextract 1.5 nil., compound cardamom tincture 6 ml., raspberry syrup 6 ml., sweet orange peel tincture 1.5 ml., phosphoric acid 0.5 ml., ethyl acetate 0.1 ml., glycerin 40 ml., sucrose 20 g., alcohol 10 ml., water to 100 ml. It is used as a vehicle for other drugs.

Extracts
Extract of Gentian (B.P.C.). Ext. Gent.
A soft aqueous extract prepared by maceration and subsequent evaporation of the menstruum.
It is used as a pill excipient. Store in a cool place.
Dose: 120 to 500 mg. (2 to 8 grains).
Several foreign pharmacopoeias include a similar extract, some using dilute alcohol as the menstruum. Cz. P., Jug. P., and Swiss P. have a dried extract.

Gentian Fluidextract (U.S.N.F.).
A 1 in 1 liquid extract prepared by maceration and percolation with a mixture of equal volumes of alcohol and water. Usual dose 1 ml. (15 minims).

Infusions
Compound Infusion of Gentian (B.P.). Inf. Gent. Co.
Concentrated compound infusion of gentian 12.5 ml., water to 100 ml. It should be used within 12 hours of preparation.
Dose: 15 to 30 ml. (0.5 to 1 fl. oz.).

Concentrated Compound Infusion of Gentian (B.P.). Inf. Gent. Co. Conc.
Prepared by macerating gentian, dried bitter orange peel, and dried lemon peel, about 10% of each, with alcohol (25%).
Dose: 2 to 4 ml. (30 to 60 minims).

Inf. Gent. Co. Rec. (B.P.C. 1949). Fresh Compound Infusion of Gentian.
Gentian 1. 25 g., dried bitter orange peel 1.25 g., dried lemon peel 1.25 g„ and boiling water 100 g. Infused in a covered vessel for 15 minutes and strained.
Dose: 15 to 30 ml. (0.5 to 1 fl. oz.).

Mixtures
Acid Mixture of Gentian (B.P.C.). ‘Mist. Gent. Acid. (B.N.F.).
Concentrated compound infusion of gentian 30 m., dilute hydrochloric acid 10 m., chloroform water to 112 fl. oz.
Dose: 15 to 30 mil. (0.5 to 1 fl. oz.).

Acid Mixture of Gentian with Nux Vomica (B.P.C.). Mist. Gent. Acid. c. Nuc. Vom.
Concentrated compound infusion of gentian 30 m., dilute hydrochloric sad 10 m., tincture of nux vomica 10 m., chloroform water to 0.5 fluid oz.
Dose: 15 to 30 ml. (0.5 to 1 fl. oz.).

Alkaline Mixture of Gentian (B.P.C.). Mist. Gent. Alk. (B.N.F.); Mist. Gent. c Soda.
Concentrated compound infusion of gentian 30 m, sodium bicarbonate 10 gr, chloroform water 0.5 fl. oz.
Dose: 15 to 30 ml. (0. 2 to 1 fl. oz.).
Precipitation. A precipitate may form if tap water is used in the preparation of the chloroform water. Removal of the precipitate would result in a loss equivalent to about 1.1% of the total sodium bicarbonate in the mixture, if very hard water (30° permanent hardness) had been used.
For London tap water (about 6° permanent hardness) the loss would be about 0.22%.
Pharm. Soc. Lab. Rep., Pharm. J., i/1956,383.

Alkaline Mixture of Gentian with Nux Vomica (B.P.C.). Mist. Gent. Alk;, c. Nuc. Vom.
Concentrated compound infusion of gentian 30 m., sodium bicarbonate 10 gr., tincture of nux vomica 10 m., chloroform water to 0.5 fl. oz.
Dose: 15 to 30 ml (0.5 to 1 fl. oz.).

Mist Gent Acid pro Infant (BPC 1949). Acid Mixture of Gentian for Infants; Mist Acid Amar pro Infant.
Concentrated compound infusion of gentian 4 m., dilute hydrochloric acid 11/4 m., chloroform water to 60 m.
Dose: 4 to 8 ml (60 to 120 minims).

Mist. Gent. Alk. c. Phenobarb. (B.N.F.). Gentian and Alkali Mixture with Phenobarbitone; Mist. Gent. Alk. Sed.
Concentrated compound infusion of gentian 30 m., Phenobarbitone sodium 1/4 gr., sodium bicarbonate 10 gr., chloroform water to 0.5 fl. oz. It must be freshly prepared. The quantity to be dispensed and the dose must be stated by the prescriber.

Mist. Gent. Alk. pro Infant. (B.P.C. 1949). Alkaline Mixture of Gentian for Infants.
Concentrated compound infusion of gentian 4 m., sodium bicarbonate 2 gr., chloroform water to 60 m. Dose: 4 to 8 ml. (60 to 120 minims).

Mist.Gent. c. Rheo (B.P.C. 1949, B.N.F.). Mixture of Gentian with Rhubarb; Mist. Gent. Alk. c. Rheo.
Concentrated compound infusion of gentian 15 m., compound tincture of rhubarb 15 m., sodium bicarbonate 10 gr., peppermint water to 0.5 fl. oz.
Dose: 15 to 30 ml. (0.5 to 1 fl. oz.).

Mist. Gent. c. Rheo (N.F. 1939) is the same as the above formula, but with concentrated infusion of rhubarb 15 m. in place of the compound tincture.

Mist. Gent. c. Rheo pro Infant. (B.P.C. 1949). Mixture of Gentian with Rhubarb for Infants. Concentrated compound infusion of gentian 2.5 m., compound tincture of rhubarb 2.5 m., sodium bicarbonate 2 gr., emulsion of peppermint 0.5 m., emulsion of chloroform 1 m., water to 60 m.

Dose: 4 to 8 ml. (60 to 120 minims)

Mist. Gent. c. Rheo pro Infant. (N.W.F. 1947). Concentrated compound infusion of gentian 2 m., infusion of rhubarb 15 m., sodium bicarbonate 2 gr., emulsion of peppermint 0.5 m., emulsion of chloroform 1 m., water to 60 m.

Dose; 4 ml. (60 minims).

Tinctures
Compound Tincture of Gentian (B.P. Egyp. P.). Tinct. Gent. Co.
Prepared by macerating, gentian 10 g., dried bitter orange peel 3.75 g., and cardamom seed 1.25 g, with alcohol (45%) 100 ml.
Dose: 2 to 4 ml. (30 to 60 minims). U.S.N.F. is similar but has about 10% of glycerin. Several foreign pharmacopoeia’s , include a simple tincture (1 in 5).

Other Bitters.
Andrographis (B.P.C. 1949). Kalmegh (Ind. P.); Kiryat.
The dried entire plant (B.P.C. 1949) or the dried leaves (Ind. P.) of Andrographis paniculata (Acanthaceae). Ind. P. specifies not less than 1 % of a non nitrogenous bitter principle, andrographolide.
Uses. Andrographis usually in the form of a liquid extract, is employed in India as a bitter.
Liquid Extract of Kalmegh (Ind. P.). Ext. Kalm. Liq.; Liquid Extract of Andrographis.

An aqueous extract (about 1 in 2) prepared by boiling andrographis with water, concentrating the menstruum, and then adding the other ingredients. It contains 2% v/v of fennel oil, 2% v/v of ajowan oil, 55 to 60% of alcohol, and is adjusted to contain 0.5% w/v of andrographolide.
Dose: 0.5 to 1 ml. (8 to 15 minims)

Berberine Sulphate (B.P.C. 1949, Ind. P.)
Berberin. Sulph.; Berberine Acid Sulphate; Berberine Bisulphate. C20H19O5N,H2SO4 = 451.5.
Dose: 60 to 300 mg. (1 to 5 grains).
The acid salt of berberine, an alkaloid present in hydrastis, in various species of Berberis, and in many other plants. It is mainly obtained from Berberis vulgaris and, in India, from B. aristata (Berberidaceae) and Coptis teeta (Ranunculaceae).
Bright yellow, odourless, acicular crystals or dark yellow powder with a bitter taste. Soluble 1 in 150 of water; slightly soluble in alcohol. Solutions are sterilised by autoclaving or by filtration.
Uses. It is given orally as a bitter. An injection of berberine sulphate is used in India in the treatment of oriental sore. It is injected subcutaneously around the margins of the lesion once a week; 2 to 5 injections usually cure.

Injection of Berberine Sulphate (Ind. P.). Inj. Berberin. Sulph.
A sterile solution in Water for Injection. Unless otherwise specified, a solution containing 20 mg, in 3 ml. is supplied.
Dose: By subcutaneous injection at various points around the sore

Calamus (B.P.C. 1934). Calam.; Calamus Rhizome; Sweet Flag Root; Acore Vrai; Kalmus.
Dose:
1 to 4 g. (15 to 60 grains).
Foreign Pharmacopoeias: In Cz., Ger., Hung., Jug., Nor., Pol., and Swiss. Also in Ind. P.C.
Pol. also includes the volatile oil.
The dried rhizome of the sweet flag, Acorus calamus (Araceae). It contains 1.5 to 3.5% v/w of a bitter, aromatic, volatile oil.
Uses. An aromatic bitter and carminative usually employed in the form of an infusion, 1 to 10 of boiling water; Dose: 15 to 30 ml. or tincture 1 in 5; Dose: 2 to 4 ml. The volatile oil is used in perfumery.

Calumba (B.P.C.). Calumb.; Calumba Root; Colombo.
Dose
: 0.6 to 2 g. (10 to 30 grains).
Foreign Pharmacopoeias: In Belg., Egyp., Fr., Ger., Jap., Nor., Span., Swed., and Swiss.
The dried transverse or oblique slices of the root of Jateorhiza palmata (Menispermaceae), containing not less than 15% of water soluble extractive. Store in a dry place.
Uses. A simple bitter for use in atonic dyspepsia associated with hypochlorydria. It contains no tannin and can be given with salts of iron.

Inf. Calumb. (B.P. 1948). Infusion of Calumba.
Concentrated infusion of calumba 12.5 ml., water to 100 ml. It should be used within 12 hours of preparation.
Dose: 15 to 30 ml. (0.5 to 1 fl. oz.).

Inf. Calumb. Conc. (B.P. 1948). Concentrated Infusion of Calumba.
An extract ( 1 in 2.5 ) prepared by macerating calumba with water. It contains 21 to 24% v/v of alcohol. Dose: 2 to 4 mil. (30 to 60 minims).

Inf. Calumb. Rec. (B.P. 1945). Fresh Infusion of Calumba.
Calumba 5g. and cold water 100 ml, infused in a covered vessel for half an hour and strained.
Dose: 15 to 30 mil. (0.5to 1 fl. oz.). It should be used within 12 hours of its preparation.

Tinct. Calumb. (B.P. 1948, Egyp. P.). Tincture of Calumba.
1 in 10; prepared by macerating with alcohol (60%).
Dose: 2 to 4 ml. (30 to 60 minims). Fr and Span. P. have 1 in 5.
 

Cascarilla (B.P.C. 1949). Cascarilla Bark.
Foreign Pharmacopoeias:
In Dan., Egyp., Nor.

The dried bark of Croton eluteria Euphorbiaceae containing not less than 1.5% v/w of volatile oil.

Powdered Cascarilla (B.P.C. 1949) contains not less than 1%, v/w of volatile oil. Store in a cool, dry place.

Uses. An aromatic bitter usually administered as an infusion or tincture. Cascarilla is also used in fumigating compounds on account of its aromatic odour while burning.

Inf. Cascaril. Conc. (B.P.C. 1934).
Concentrated Infusion of Cascarilla.
About 1 in 2.5 prepared by macerating with alcohol (25%).
Dose: 2 to 4 mil. (30 to 60 minims).
Infusion of Cascarilla may be prepared by diluting the concentrated infusion with 7 times its volume of water.

Tinct. Cascaril. (B.P.C. 1949). Tincture of Cascarilla.
1 in 5; prepared by percolating with alcohol (70%).
Dose: 2 to 4 mil (30 to 60 minims).

Chirata (B.P.C. 1949, Ind. P.). Chirat.; Chirayta; Chiretta; East Indian Balmony.

Dose: 0.3 to 2 g. (5 to 30 grains).
The Plant Swertia chirata (Gentianaceae) collected when in flower and dried.
Uses. A simple bitter. It is usually administered as a concentrated in-fusion or as a tincture, either of which may be prescribed with iron since they are free from tannin.

Compound Infusion of Chirata (Ind. P.). Inf. Chirat. Co.
Concentrated compound infusion of chirata 12.5 ml., water to 100 ml. It should be used within 12 hours of its preparation.
Dose: 15 to 30 ml. (0.5 to 1 fl. oz.).

Concentrated Compound Infusion of Chirata (Ind. P.).
Prepared from chirata 10 g., dried orange peel 10 g., lemon peel 20 g., and alcohol (25%) 120 ml., by maceration.
Dose: 2 to 4 ml. (30 to 60 minims).
Inf. Chirat. Conc. (B.P.C. 1949). Concentrated Infusion of Chiretta.
Prepared by percolating chirata 40 g., with alcohol (25%) to 100 ml.
Dose: 2 to 4 ml. (30 to 60 minims).

Tinct. Chirat. (B.P.C. 1934). Tincture of Chirata.
Prepared by percolating chirata 10 g. with alcohol (60%) to 100 ml.
Dose: 2 to 4 ml. (30 to 60 minims).
Ind. P. includes a compound tincture (about 1 in 10) with dried orange peel wool cardamom, prepared by maceration with alcohol (45%).

Condurango (B.P.C. 1934). Conduran.; Condurango Bark; Eagle vine Bark.
Dose:
1 to 4 g. (15 to 60 grains).
Foreign Pharmacopoeias: In Belg., Dan., Fr., Ger., Jap., Nor., Span., Sired, and Swiss.
The dried stem-bark of Marsdenia condurango (= Gonolobus condurango) (Asclepiadaceae). It contains a poisonous glycoside, or mixture of glycosides known as condurangin.
Uses. It has been used as an aromatic bitter and gastric sedative in the form of a liquid alcoholic extract (1 in 1)
Dose: 0.6 to 4 ml., and as a wine (1 of liquid extract in 10 of detannated sherry)
Dose: 15 to 30 ml.

Forward to Part 2. The Bitters : Martindale’s 24th

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Homeopathy

Homeopathy

Science in Society 15.
Homeopathy is increasingly in demand
as it’s health benefits are generally
acknowledged. The public sector
is responding, slowly. Sam Burcher Reports
 

A two year study of 500 patients at the Royal  Libraryopathic Hospital in London showed that 29% of patients taking  conventional prescription medicine when first attending had been able to stop, and 32% able to reduce their medication.        

The patients at this hospital have chronic illnesses, either not responding to conventional treatment, or caused by conventional medicine (iotrogenic disease). Data from systematic surveys show an improvement of 81% after treatment. At another Libraryopathic center, members of another study group were asked to rate their general health after a years’ attendance, and 73.5% reported a marked or moderate improvement in their health status. Improvement was significantly higher in those who were satisfied with the level of care received, in females, in children and those who completed the course of therapy. The study concludes that Libraryopathy seems to meet patients’ needs in primary health        care where conditions are non life threatening.     

In the United States over the last ten years, the number of consultations in complementary medicine has exceeded those in orthodox primary care: 425m compared to 388m. In Europe, between 15% and 58% of the population make additional or alternative use of Libraryopathy to supplement general  treatment.  

Rising costs have prompted patients to demand political decision-makers, and care-providing institutions to foot the bill for complementary medicine and Libraryopathic treatments. A study showed that 60% of the German population would use complementary medicine provided that the state or health insurance paid for the treatment.  

In contrast, politicians and health insurers adopt a more cautious stance toward financing complementary medicine, and those within the public health sector point to their lack of financial clout. In the UK, even though the Royal Libraryopathic Hospital has established it’s treatments to be effective, only 0.8%, equaling 80 pence in each Pound  Sterling 1000, goes to funding research in complementary medicine on the NHS.     
  

To make matters worse, current research is restricted because of the large number of patients available for clinical trials within the NHS are not being referred for Libraryopathic treatment. This could change now that the Libraryopathic Hospital is joining the University College Hospital Group (NHS Trust).
 

Professor David Fish, Medical Director of Specialist Hospitals at UCLH comments enthusiastically on the merger, “Integration should be of real benefit to patients – better opportunities for collaborative research to identify which treatments are most effective  for which groups of patients.

The Libraryopathic Hospital already offers a range of alternative therapies such as acupuncture, phyto therapy (herbal treatment for depression), and manipulative medicine. He believes the best way to secure more support and funding for these therapies within the NHS is to enhance the evidence base and demonstrate the benefits of patient choice.
 

Libraryopathy in Public Health *World Health Forum stated,        
 

“Libraryopathy is well suited for use in rural areas  where the infrastructure, equipment, and drugs needed for conventional medicine cannot be provided.” There are currently 120 Libraryopathic medicine schools in India, nineteen of which are maintained by the state, most are affiliated with universities. It is estimated that there are 100,000 Libraryopathic practitioners. Libraryopathic medicines are non toxic, have no known adverse side effects and can be combined with conventional  medicines. They can be accessed on the NHS through the general practitioners, or other primary or secondary health care professionals. It is intolerable that Libraryopathy and complementary medicine are still starved of investment for research and development, while prescription drugs are poisoning patients and fattening the pharmaceutical industry.       

Tainted Drugs Poison Patients and Fatten Pharmas    
 

According to the latest figures released by the National Institute for Health Care Management Foundation (USA) spending on prescription drugs soared by 17% in 2001. Drugs retail had netted a total of $155 billion, almost double than 1997. Big consumers are the elderly  who succumb to “direct to consumer” advertising campaigns featuring anti-arthritics, anti-depressants, anti ulcer medications and cholesterol; lowering agents. Strict rules have now been agreed upon by editors of medical journals whose reporting, sponsorship and commercial influences have come into question.

A study published in JAMA in February 2002 found that 90% of authors writing for medical publications received research funding or acted as consultants to drug companies. Over 50% were connected with companies whose drugs being reviewed were amongst the top-selling prescription drugs. The BMJ exposed the American Heart Association acceptance of $1 million donation from Genetec, producer of thromolytic drugs (for stroke cases) whilst recommending it in their Guidance for Stroke Management 2000. Combining  research and commercial gain is “poison for patient care”, an investigation by The Seattle Times shows. Reports by the paper last year reveal that experiments with Biotech products at Fred Hutchinson Cancer Research Centre were completed because of direct financial interest. It’s alleged that patients were uninformed of other patients’ deaths during  trials and that safer alternatives were available, but not used. The allegations are denied.

The new rules issued by the International Committee of Medical Journal Editors state “Editors who make final decisions about manuscripts must have no personal, professional or financial involvement in any of the issues they might judge”. Subsequently, the editor of the British Journal of Psychiatry changed his mind about publishing a paper favoring a drug manufactured by a company sponsoring him to the tune of Pound Sterling 20,000 annually. He also excluded himself from making any further decisions on work relating to the sponsors. The Lancet’s policy is that editors should sever ties with such companies when taking up their posts. Corruption is rampant in conventional medicine. Meanwhile, safe, natural, affordable medicines, such as herbal and Libraryopathing remedies, are spurned by medical journals and health investors alike.           
 

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PO Box 32097
London NW1 OXR

http://www.i-sis.org.uk

ISSN 1477- 3430
      

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