Catalogue of the collections / Comp. by E.M. Holmes.

  • Pharmaceutical Society of Great Britain. Museum
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: Catalogue of the collections / Comp. by E.M. Holmes. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    452. ClNNAMOMUM AROMATICUM, Nees; ClNNAMOMUM CASSIA, JBluVie. t a. Section of trunk, polished. Note.—Attached to this specimen is a memorandum by Dr. Pereira to the effect that he believed it to be derived from Litssa zeylanica, and not from the cassia-tree. Its bark has not the taste of cassia. b. Bark. (Chinese Cassia, an original bundle.) Note.—For an account of the cassia-trees of China, see Porter Smith, Chinese Mat. Med., p. 52. c. Bark. (Manilla Cassia.) Note.—This is the bark described by Pereira in his Mat. Med., vol. ii., pt. L, p. 446. It differs from ordinary cinnamon, in having the epidermis imperfectly removed. It is possibly the produce of C. Burmanni, Bl. See Pharmacographia, p. 475. d. Bark. (Singapore canella.) e. Ditto. (Cassia from Calcutta.) Note.—Specimen e is in long smooth thick quills, and has a taste reminding one of the smell of brown Windsor soap. It is labelled in Hanbury's writing, Bark from Calcutta, sold in London as Cassia vera. It is probably obtained from another species, perhaps C. Tamala. Specimen d does not differ from ordinary cassia, except in having a pale greyish fracture. /. Oil of cassia. Note.—Oil of cassia is sometimes adulterated with oil of cloves. This may be detected by the action of nitric acid, which causes oil of cassia to crystallize, if pure; but only to swell up, and form a thick brown oil if oil of cloves be present. See P. J. [1], vol. xii., p. 602; for artificial oil of cassia, P. J. [1], vol. xv., p. 180. g. Flower-buds, cassia buds. Note.—Cassia buds are supposed to be the flower-buds of the tree which yields Chinese cassia bark. Pharmacographia, p. 479. See also Porter Smith, Chinese Mat. Med., p. 53. Cassia buds are used in con- fectionery and in Pot Pourri. See Bentl. & Trim., Med. Plants, tab. 223. 453. ClNNAMOMUM CULILAWAN, Bl. f a. Section of stem. b. Bark, in flat pieces. (Culilawan Baric, Indian Clove Bark.) Note.—This bark has exactly the taste of allspice. It occurs in thick, flat pieces. This bark must not be confounded with Brazilian clove bark, which occurs in tubular quills, packed one inside the other, and has a taste like cloves. Lindl. Flor. Med., p. 331; Per. Mat. Med., vol. ii., pt. i., p. 437. For fig., see Goebel und Kunze, taf. xxvii., fig. i-v. 454. Cinnamomum iners, Reinw. a. Fruit. Note.—These fruits are used in Southern India instead of cassia buds. Their taste is not so agreeable. Pharm. bid., pp. 195, 460.