49-2 
Melilotus alba.—This biennial species is taller and more widely branched 
than the preceding, the flowers are smaller, white, and more densely crowded, 
the vexillum is comparatively longer and the leaflets mucronate-truncate. For 
a full description of the Leguminosz, vide Genista tinctoria, 46. 
History and Habitat.—Melilot, especially the white species, is found in 
many places in the Eastern States and New York, flowering from June to August, 
and growing in stony, waste places, generally along river-banks, though some- 
times in cultivated ground, where it has become naturalized from Europe. Its 
sweet-scented flowers have been variously used as flavoring for many products, 
notably Gruyére cheese, snuff and smoking tobacco, In Europe it has been often 
used in the food of cattle to whet their appetites; it is also claimed that when 
packed with furs and clothing it protects the articles from moths, besides giving 
them a pleasant odor before wearing. The odor of Melilot is due to an aromatic 
compound cumaric anhydride, which when first observed was supposed to be 
benzoic acid; its identity was proven some years after by Guillemette; it also 
occurs in faham-leaves, sweet bed-straw (Gallium triflorum), tonka-beans (Dip- 
terix odorata), sweet woodruff (Asperula odorata), and sweet-scented vernal grass 
(Anthoxanthum odoratum). 3 
The flowers of the Melilots have been extensively used by the laity, boiled 
with lard, as a salve for ulcers, open indolent sores and broken breasts with 
much success. 
Melilotus is neither officinal in the U. S.-Ph., nor the Eclectic Materia - 
Medica. 
PART USED AND PREPARATION.—The fresh flowers are pounded to a 
pulp and weighed. Then two parts by weight of alcohol are taken, the pulp 
mixed thoroughly with one-sixth part of it and the rest of the alcohol added. 
After having stirred the whole well and poured it into a well-stoppered bottle, 
it is allowed to stand eight days in a dark, cool place. The tincture separated 
by decanting, straining, and filtering, is by transmitted light of a clear red- 
dish brown color, it has a vanilla-like odor, a bitterish taste very similar to that 
imparted to the palate by chewing tea leaves, and a decided acid reaction. 
CHEMICAL CONSTITUENTS.—Cumarin, or Cumaric Anhydride, C, H, O, 
is found combined with either of the acids; it is sparingly soluble in cold water, 
more freely in alcohol and boiling water, and crystallizes in large transparent, 
fragrant prisms, melting at 67° (152.6° F.) and boiling at 291° (556.0° F.). 
Melilotic Acid, or Hydrocumaric Acid.—C, H,, O,, crystallizes from water in 
large, pointed prisms, melting at 82° (179.6° F.). On fusing with potash it 
yields acetic and salicylic acids. 
Hydrocumaric Acid. Potash. Acetic Acid, Salicylic Acid. Potash. 
C,H,0O, + sHKO = CHO. + CHO, + HKO Ag. 
Cumaric Acid.—C, H, O,, occurs together with the preceding; it crystallizes 
from water in long needles, melting at 195° (383.0° F.). _(Schorlemmer.) 
