The idea of great virtues attaching to the balsam is shown by the fact that, in consequence of representations made by missionary priests in Central America, Pope Pius V. granted a faculty to the Bishops of the Indies, permitting the substitution of the balsam of Guatemala for that of Egypt, in the preparation of the chrism used in the Roman Catholic Church. This document, bearing date August 2, 1571, is still preserved in the archives of Guatemala.[802]
In the 16th century, the balsam tree grew in the warm regions of Panuco and Chiapan in Mexico, whence it was introduced into the famous gardens of Hoaxtepec near the city of Mexico, described by Cortes in his letter to Charles V. in 1552.[803]
A rude figure of the tree, certainly a Myroxylon and probably the species under notice, was published in the Thesaurus Rerum Medicarum Novæ Hispaniæ of Hernandez,[804] who also says that it had been transferred to the “Hoaxtepecences hortos” of the Mexican kings “delitiarum et magnificentiæ gratia.”
Balsam of Peru was well known in German pharmacy in the beginning of the 17th century ([see article Balsamum Tolutanum]).
The exports of Guatemala being shipped chiefly at Acajutla, were formerly carried to Callao, the port of Lima, whence they were transmitted to Spain. This circumstance led to the balsam acquiring the misleading name of Peru, and in part to the notion that it was a production of South America.
The history of Balsam of Peru was much amplified by a communication of the late Dr. Charles Dorat, of Sonsonate, Salvador, in 1860 to the American Journal of Pharmacy, and by still further information accompanied by drawings and specimens, transmitted to one of us in 1863.[805] These statements have lastly been confirmed again on the spot by Mr. Theophilus Wyss, a Swiss apothecary, established in San Miguel la Union, San Salvador.[806]
Extraction of the Balsam—Early in November or December, or after the last rains, the stems of the balsam trees are beaten with the back of an axe, a hammer or other blunt instrument, on four sides, a similar extent of bark being left unbruised between the parts that are beaten. The bark thus injured soon cracks in long strips, and may be easily pulled off. It is sticky as well as the surface below it, and there is a slight exudation of fragrant resin, but not in sufficient quantity to be worth collecting. To promote an abundant flow, it is customary, five or six days after the beating, to apply lighted torches or bundles of burning wood to the injured bark, whereby the latter becomes charred. About a week later, the bark either drops or is taken off, and the stem commences to exude the balsam. This is collected by placing rags (of any kind or colour), so as entirely to cover the bare wood. As these rags in the course of some days become saturated with the exudation, they are collected, thrown into an earthen vessel of water, and gently boiled and stirred until they appear nearly clean, the balsam separating and sinking to the bottom. This process goes on for some hours, the exhausted rags being from time to time taken out, and fresh ones thrown in. As the rags are removed they are wrung out in a sort of rope bag, and the balsam so saved is added to the stock. When the boiler has cooled, the water is decanted, and the balsam is poured into tecomates or gourds, ready for the market.
The balsam prepared by means of rags is termed “balsamo de trapo;” a little balsam of inferior quality is also produced, according to Wyss, by boiling the bark with water. This method affords “Tacuasonte” or “balsamo de cascara,” which is sometimes mixed with the balsamo de trapo. Tacuasonte means prepared without fire.
The Indians work a tree a second year, by bruising the bark that was left untouched the previous year. As the bark is said to be renewed in the short space of two years, it is possible to obtain from the same tree an annual yield of about 2 lb. of balsam for many years, provided a few years of rest be occasionally allowed. Clay or earth is sometimes smeared over the bare wood.
The trees sometimes exude spontaneously a greenish gum-resin of slightly bitter taste, but totally devoid of balsamic odour. It has been analyzed by Attfield (see opposite page).