Abrus, or Country Liquorice Root.
The root of Abrus precatorius, Linn.
Mulatthí-hindi, Gunj-ka-jar (Hind., Duk.), Jaishtomodhu-bengala, Kunch-ka-jar (Beng.), Múlathí (Punj.), Shangir (Kash.), Gundumani-vér (Tam.), Guru-venda-véru (Tel.), Kunnikuru-véra (Mal.), Gul-ganji-béru (Can.), Olindamúl (Cing.), Yu-e-si-anú (Burm.), Akar-sagamerah (Malay).
6. This root, obtained from a twining shrub common throughout India, whose bright scarlet seeds with a black spot at one end are universally known, possesses many of the sensible properties and medical qualities of the true liquorice-root (which is also to be met with in some of the large bazaars), hence its common name. Country Liquorice. Properly prepared, and according to directions in Indian Pharmacopœia, it yields an extract similar to officinal liquorice, but less sweet and more bitter. According to Moodeen Sheriff (Suppl. to Ind. Ph. p. 18), an extract prepared from the dried leaves of Abrus precatorius is much superior both in taste and as a medicine to that prepared from the root. He gives the following directions for its preparation: Pour boiling distilled water on the dried leaves till they are sufficiently covered; keep the vessel on a slow fire for six hours; then strain the liquor while hot through flannel and evaporate on a water bath to a proper consistence. The extract prepared from the juice of the fresh leaves, he adds, is also sweet, but very inferior to the latter for medicinal purposes. The following syrup has been found useful in the Coughs of Childhood. Take of fresh Abrus roots, the larger sized the better, well bruised, two ounces; and Abelmoschus capsules sliced, one ounce; boil in a pint of water for half an hour, and strain; to the liquor add eight ounces of sugar-candy or honey, and boil down to the consistence of a syrup. From a tea to a table-spoonful may be freely given several times a day when the cough is troublesome, whether fever is present or not. It forms also a good adjunct to other more active cough mixtures. The great objection to this, in common with all syrups in India, is the readiness with which it undergoes fermentation; hence only small quantities should be prepared when cases occur requiring its use.
7.
Acacia, or Babúl Bark.
The bark of Acacia Arabica, Willd.
Babúl-ka-chál, Kíkar-ka-chál (Hind.), Kali-kíkar-kí chilká (Duk.), Babúl-sál (Beng.), Sák (Punj., Kash.), Karu-vélam-pattai (Tam.), Kulit-pokoh-bunga (Malay).
8. Babúl bark occurs in large thick pieces, coarsely fibrous, of a deep mahogany colour, and astringent, bitterish taste. It is an excellent astringent, and though less powerful than some others of the same class, it possesses the advantage of being obtainable, either in the fresh or dried state, throughout India, the tree yielding it being common everywhere in dry, sandy localities.