69 



to pressure in an hydraulic press ; and the oil Jthus obtained is first 

 heated with water until the water boils, by which the albuminous 

 matters are separated as a scum ; and the oil is then finally strained 

 through flannel.'- (Bentley and Trimen.) I^^NBPVI 



Besides its general use as a purgative, it is recommended by Dr. 

 Johnson as an eliminant in malignant cholera. *|&^-^ 



Leaves, in the form of decoction or poultice, are used as ja^lacta- 

 gogue. 



ROSE WOOD. See Amyris balsamifera. 



RUBUS ALPINUS. Macf. 



Jamaica Alpine Blackberry. 



Native of Jamaica. 



A bramble, with 3 leaflets to caoh leaf, not hairy ; branches with a 

 purplish tinge. (Rosacea.) 

 Fruit, small. 



RUBUS JAMAICENSIS, Sw. 



Jamaica Blackberry. 



Native of Jamaica. 



A bramble, with 3-5 leaflets to each leaf, covered with silky hairs 

 beneath. ( 'Rosacea?.) 



Fruit, palatable. " Infused in spirit with the bruised kernels of the 

 Prune Tree, and sweetened with sugar, a liqueur is obtained, not 

 inferior to, and not to be distinguished from, the Copenhagen Cherry 

 Brandy." (Macfadyen.) 



SACCHARUM OFFICINARUM, Linn. 



Sugar Cane. 



Native of India and China. A large perennial grass, with a thick 

 root-stock, and numerous stems. ( Graminece.) 



Preparation of Raw Sugar : " The ripe canes are cut down to the 

 ground, stripped of their leaves, and subjected to pressure between two 

 rollers, or in some other suitable way. The cane juice thus obtained, is 

 clarified by the combined use of lime and heat. The heat coagulates 

 any albumen which may be present ; and the lime neutralises the free 

 acid, and combines with a peculiar albuminous body not coagulable by 

 heat or acids, and forms with it a coagulum, the separation of which is 

 promoted by the heat. Part of it rises to the top as a scum, and the 

 remainder subsides. The clarified juice is then drawn off into the boiler, 

 evaporated and skimmed. When it has acquired a proper tenacity and 

 granular aspect, it is emptied into a coder and allowed to crystallize or 

 grain. The concrete sugar is then placed in casks perforated with holes 

 in the bottom ; and the sugar is left to drain for 3 or 4 weeks. It is 

 then packed in hogsheads, forming raw or muscovado sugar. Thedrain- 

 ings or uncrystallized portion of sugar constitute molasses. 



