129-3 
ment of atonic dyspepsia, and derangements of the digestive tract, as well as a 
useful remedy in remittent and intermittent fevers. 
Cullen speaks of the root as efficacious in obstinate cutaneous affections of a 
seemingly cancerous nature; Boerhaave claims to have relieved gout in his own 
case by drinking the juice of the plant in whey. Dr. Alston remarks “that this 
plant has remarkable effect in the gout in keeping off the paroxysms, though not 
to the patient’s advantage.” The general use of Menyanthes has been mostly as a 
substitute for gentian and columbo. 
In Sweden the leaves are often used in brewing; two ounces of which are 
said to equal a pound of hops, for which they are substituted. Linnaeus notes that 
in Lapland, in times of scarcity, the dried and powdered roots have been used, 
mixed with meal, in bread-making ; he, however, characterizes the result as “amarus 
et detestabilis,” which one can readily imagine, as neither dryness nor heat removes 
the Litterness of the roots. : 
PART USED AND PREPARATION.—The whole fresh plant, gathered when 
budding to blossom, is to be chopped and pounded to a pulp, enclosed in a piece 
of new linen and subjected to pressure. The expressed juice is then, by brisk 
agitation, mingled with an equal part by weight of alcohol. This mixture should 
then be poured into a well-stoppered bottle, and allowed to stand eight days in a 
dark, cool place. The tincture, separated from the mass by filtration, should be 
opaque, and in thin layers present a deep olive-green color by transmitted light. 
It should have a strong herbaceous odor, a lasting, extremely bitter taste, and a 
strong acid reaction. 
CHEMICAL CONSTITUENTS.—Menyanthin, C,,H,,O,,.* This uncrystallizable 
glucoside is derivable from the whole plant; when pure it exists as a white, bitter 
powder that is freely soluble in water and alcohol, but insoluble in ether. Meny- 
anthin softens at 60°-65° (140°--149° F.), becomes liquid at 115° (239° F.), and 
carbonizes at higher temperatures. 3 
Menyanthol, C,H,O.—This body, together with a brown resin and glucose, 
is formed by the destruction of Menyanthin with dilute sulphuric or muriatic acid. 
It results as an oily liquid, possessing a burning taste and a penetrating odor, 
similar to that of oil of bitter almonds. 
Menyanthic Acid—When Menyanthol is exposed to the air for some time it 
is oxidized to a white crystalline mass of unknown chemical composition, which is- 
at present provisionally known by this name. io. 
The analysis of Trommsdorf+ resulted in the separation of albumen, resin, 
malic acid, “a peculiar matter precipitated by tannin,” gum, inulin, and a bitter 
_ principle, which Brandes} succeeded in gaining as an amorphous mass of mostly 
yellowish-white grains (impure Menyanthin). Tilden’s analysis§ corr esponds with 
that of Trommsdorf, but does not specify the amylose body found as inulin, 
-* Kromayer and Froehde, Phar. Four., ser. 2, vol. iii., 579. 
+ Ann. de Chim., \xxii., 191. 
t Phar. Four., ser. 1, vol. ii., 660. 
@ Four. Mat. Med., N. S., vol. ii., 99. 
