ANACARDIACEZ. _ 3K2 
“The mango is the pride of the garden, the choicest fruit of 
adustan; other fruits we are content to eat when ripe, but 
e mango is good in all stages of its growth.” 
Shortly, we may say that they consider the ripe fruit to be in- 
gorating and refreshing, fattening, and slightly laxative and 
retic; but the rind and fibre, as well as the unripe fruit, to 
largely used in India as an ‘article of diet; as its acidity -is 
hiefly due to the presence of citric acid, it is a valuable anti- 
rbutic; it is also called Am-ki-chhitta and Am-khushk. The 
ssom, kernel and bark are considered to be cold, dry and 
astringent, and are used in diarrhcea, &c., &c. The smoke of 
the burning leaves is supposed to have a curative effect in 
e affections of the throat. According to the author of the 
Makhzan, the Hindus make a confection of the baked pulp of | 
unripe fruit mixed with sagar, which in time of plague or 
olera they take internally and rub all over the body ; it is also 
ted in the same work that the midribs of the leaves calcined 
sed to remove warts on the: eyelids. Mangos appear to 
been known to the Arabs from an early date as a pickle ; 
were doubtless carried to Arabian ports by Indian mariners. 
Batuta, who visited India A.D. 1332, notices their use for ‘ 
ed seed has been recommended by os 
elmintic (for lumbrici) in doses of 20 
30 grains, and also as an astringent in bleeding piles and 
orrhagia. (Phar. of India, p. 59-) From the fruit just before 
ning, a gummy and resinous substance exudes, which has the 
rs 
> ee 
bn 
the gum-resin mixed with lim 
cutaneous affections. The juic 
sun so as to form thin cakes (Amras, 
apoli, Mar., Amravarta, Sans.,) is used 
ic. Mango bark and fruit have been lately 
as’a relish and anti- 
introduced by 
