Nom. Vulg.—Santan, Tag.
Uses.—The handsome red flowers are used in decoction for hæmoptysis and catarrhal bronchitis. Both root and flower are astringent and are given for dysentery. In Concan they cook 2 “tolas” (13.60 grams) of the flowers in lard, together with coriander and “mesua ferrea,” add a little candied sugar and divide the mass into large pills to be given twice a day.
The fresh root in the form of an alcoholic tincture has been recommended by Deb for dysentery, the dose 2–4 grams in an appropriate potion. The tincture of the fresh plant is prepared by macerating 126 grams of the fresh root 15 days in 473 grams alcohol. The plant has been used in intermittent fevers and various skin diseases.
Botanical Description.—A shrub cultivated in all gardens, 6–8° high. Leaves oval, entire, glabrous. Flowers in terminal umbels, white, pink or red. Corolla tubular with limb cleft in 4 rounded lobes. The plant is so well known that further description would be superfluous.
Coffea Arabica, L.
Nom. Vulg.—Cafe, Sp.; Coffee, Eng.
Uses.—The infusion of roasted and ground coffee seeds constitutes a beverage of Arabic origin, but now common all over the world. In the Philippines, where a few years ago the coffee plant was only cultivated in gardens, the harvest has assumed such proportions that it now constitutes one of the greatest sources of agricultural wealth. Its use is becoming more general every day and the discovery of its alkaloid “caffeine” the therapeutical use of which is also steadily increasing, has given new importance to the seed on account of its increasing demand in the drug trade. When newly harvested its taste is not very agreeable, for it needs considerable time—2 or 3 years—in which to dry completely, before it acquires the aromatic properties and the savor of which it is susceptible. General Morin relates an incident of having drunk a delicious infusion of coffee made from authentic Moka that had been kept for fifty years, of course under ideal conditions of preservation.
In civilized countries coffee is an article of prime necessity as a food; here we shall consider it therapeutically under two heads, as a tonic-stimulant and as an antiseptic. As caffeine is the principle that acts upon the heart we shall consider the cardiac properties of coffee under the head of that alkaloid, so important that it may best be studied separately.
There are two preparations of coffee, the decoction used by the Arabs and the infusion, used in Europe and adopted in the Philippines. The decoction forms a tonic and aromatic drink devoid of any excitant properties, but the infusion is highly excitant and should not be taken in such large amounts as the decoction, for its action may be powerful enough to cause headache, nausea, trembling of the extremities and disorders of vision and hearing. These phenomena however are not dangerous and rapidly subside as soon as the urine eliminates the substances that cause them.
Infusion of coffee stimulates especially the cerebral functions and the circulation; as to its digestive properties, opinion is divided but it is more probable that it lacks them and that coffee taken after meals owes its reputation as a digestive aid to two distinct factors—the temperature and the sugar. Without doubt it exerts an anaphrodisiac action, on account of which the illustrious Linnæus called it the “drink of eunuchs.” This action seems incompatible with the fact that the Arabs, who are so much given to the abuse of the pleasures forbidden to eunuchs are most addicted to the use and abuse of coffee. The explanation rests in the form in which they consume their coffee, namely the decoction, which is free from the sedative principle of the seed, that undoubtedly resides in the aromatic ingredient “cafeol.”