AN′IME (ăn′-ĭm-e). [Eng., L., Sp.] Syn. Gum-an′ime, A.-res′in; Animé, Fr.; Animeharz, Kourbarillharz, Ger.; Courbaril, Jutaiba, Nat. A pale brownish-yellow, transparent, brittle resin, which exudes from the hymenæa courbaril (Linn.) or locust-tree, the h. martiana, and other species of hymenæa growing in tropical America. It contains about ·2% of volatile oil, which gives it an agreeable odour; melts without decomposition; is (nearly) insoluble in alcohol and in caoutchoucine, but forms a gelatinous mass in a mixture of the two. (Ure.) It burns readily, emitting a very fragrant smell. Sp. gr. 1·054 to 1·057.
Uses, &c. As a fumigation in spasmodic asthma; in solution as an embrocation; and in powder as a substitute for gum guaiacum. In this country it is chiefly employed to make varnishes and pastilles (which see).
AN′ION (-y′ŭn—Br., We.; ă-nī′-ŭn—Smart). Literally, ‘upward going,’ in electro-chemistry, a substance which is evolved from the surface where the electrical current is supposed to enter the electrolyte; an electro-negative body, or one which passes to the positive pole, or anode, in electrolysis, as opposed to a CATION. See Anode, Ions, &c.
AN′ISATED. Syn. Anisa′tus, L.; Anisé, Fr. In pharmacy, the art of the liqueuriste, confectioner, &c., applied to articles or preparations impregnated or flavoured with aniseed.
AN′ISE (-ĭs). Syn. Ani′sum, Pimpinel′la a. (Linn.), A. officina′le, L.; Anis, Fr.; Anis, Gemeiner Anis, Ger. An annual plant of the nat. ord. Umbelliferæ (DC.). Hab., Egypt, Scio, and the Levant; but largely cultivated in Malta, Spain, Germany, and various other parts of Asia and Europe. “A considerable quantity is cultivated at Mitcham, in Surrey, chiefly for the use of the rectifiers of British spirits.” (Stephenson.) Fruit, aniseed. (See below.)
AN′ISEED. Syn. An′ise, An′ise-seed; Sem′ina ani′si, Fruc′tus a., L.; Anis, A. vrai, Graines d’anis, Semence d’anis, Fr.; Anis, Anisamen, Ger.; Anis, Sp.; Anice, It. The aromatic fruit or seed of the pimpinella anisum just noticed.
Prop., Uses, &c. Its aromatic properties depend on the presence of volatile oil. The seed and oil, and a spirit and a water prepared from them, are officinal in the pharmacopœias. Both the seed and its preparations are reputed
stimulant, stomachic, carminative, pectoral, diuretic, and emmenagogue. They are commonly used to relieve flatulence and colicky pains, and to prevent the griping effects of certain cathartics; and they have long been popular remedies for coughs, colds, and other breath ailments. They are esteemed especially useful in warming the stomach and expelling wind, particularly during infancy and childhood; the distilled or flavoured water being usually employed. Nurses also take the latter to promote the secretion of milk, to which it at length imparts its peculiar odour and flavour. In veterinary practice the powdered seed is used as a carminative, pectoral, and corroborant. The essential oil is said to be poisonous to pigeons. (Vogel; Hillefield.) Aniseed is principally used to flavour liqueurs, sweetmeats, and confectionery.—Dose (of the powder), 10 gr. to 1 or 2 dr.; for a horse, 1⁄2 to 1 oz.; cattle, 3⁄4 to 2 oz.
Pur., &c. Powdered aniseed is nearly always adulterated, the adulterant being generally linseed meal. Sometimes, as for the horse, the latter is entirely substituted for it, a few drops of oil of aniseed being added to give it smell. The adulteration is not readily detected by the uninitiated, owing to the strong odour of aniseed; but readily by the microscope. The fruit of myrrhis odorata (sweet cicily), and of illicium anisatum (star-anise), also possess the odour and flavour of common aniseed; indeed, most of the essential oil now sold as ‘oil of aniseed’ is star-anise oil. See Liqueurs, Oils, Spirits, Waters, &c.
Anise, Star′. The fruit or seed of illi′′cium anisa′tum (Linn.), an evergreen tree growing in Japan and China. The odour and properties of both the seed and oil greatly resemble those of common anise. They are both employed by the liqueuriste. See Aniseed (above), &c.