4 H. EPPS ON THE KOLA BEAN. 



Till colls in these layers contain little if any starch. In the 

 epidermis are found numerous stomata, which measure from "0006 

 to *001 of an inch, which are placed at irregular intervals, are 

 oval-diamond shaped, and are generally situated in the centre of 

 dome-like elevations. There is often considerable fungoid growth 

 present, which has sometimes seated itself in the stomata, the 

 walls of which have in such cases been consumed, and large 

 irregularly shaped cavities formed in the epidermis. 



It has been stated by Van Tieghem, that gum-canals are present 

 in the pith and bark, but are absent from the cotyledons (" Bulletin 

 Socirte Botanique de France," p. 11; quoted in " Pharm. Journ.," 

 May 2nd, 1875, p. 803). This is not, however, altogether what 

 I should have expected, as by analysis the cotyledons have been 

 shown to contain nearly 5 per cent, of gum, besides 1 per cent, of 

 resin. After repeated examinations of sections of the dry Kola 

 beans, I have observed what I believe must be masses, and in some 

 cases " canals " of gum. What I refer to may often be found near 

 the exterior of the dry bean, in irregular masses, and in radial 

 streaks from -02 to -03 of an inch long, and from '005 to *01 of an 

 inch wide. There are also to be seen separate nodules, away from 

 the masses and streaks. These masses under a \ inch objective 

 have all the character of gum or resin. The correctness of my 

 supposition I have not yet verified by dissolving out and examining 

 the tissues afresh. I have not observed the same feature in the 

 fresh bean, and the masses referred to may consist partly of sugar, 

 of which the analysis shows nearly 4 per cent. 



Repeated microscopical examination has not afforded any other 

 results. What must remain the most noteworthy features of the 

 Kola bean are, the immense percentage (31-120) of starch present, 

 also of alkaloids (2-812), and the all but complete absence (*815) of 

 fatty matters. It is this last feature that most distinguishes Kola 

 from the other members of the Sterculiacece. 



