2 F 
488 LEGUMINOS 4. 
way of steaming with vinegar. Notices of the acid liquid, its 
uses by the natives, and mode of collection, are given by Dr. 
Christie (Madras Lit. Sct. Journ., Vol. IV., p. 476); Dr. Heyne 
(Tracts, p. 28); Ainslie (Mat. Ind., Vol. IL, p. 56). 
Chemical compositionThe fluid collected from the plant 
consists of water holding in solution oxalic, acetic, and perhaps 
malic acid, and, according to Dispan, another acid peculiar 
to the plant. (Watts’ Dict. of Chem. I., p. 962.) The husked 
seeds have been examined by Church, who found them to con- 
tain:—Water 11°5, Albuminoids 21-7, Starch 59-0, Oil 4:2, 
Fibre 1:0, Ash 2°6, Phosphoric acid 1:1 per cent. (Food 
Grains of India.) In Lyon’s Food Tables, the nitrogen per 
ounce is given at 14°00 grains. (Food Tables, Bombay, 1877.) 
The other pulses mentioned by Sanskrit medical writers are :— 
Mudga (Phaseolus Mungo, Linn.), Mung (Hind., Beng., 
' Mar., Guz.), Pachapayaru (Tum.), Pessalu (TJ'el.). Of this pulse 
two varieties are distinguished by the Hindus, one green, the 
other yellow. For medicinal purposes the first is preferred. 
According to Church, the chemical composition of these pulses 
with their husks is:—Green: Water 10°8, Albuminoids 22°2, 
Starch 54:1, Oil 2°7, Fibre 5°8, Ash 4°4. Yellow : Water 11°4, 
Albuminoids 23:8, Starch 54°8, Oil 2:0, Fibre 4:2, Ash 3°8, 
Phosphoric acid about 1 per cent. ; 
be Masha (Phaseolus, Mungo, Linn. var. radiatus ). Mash, 
Urid (Hind., Beng., Mar., Guz.), Mimumuli (Tam.). Chemi- 
cal composition.—W ater.10°1, Albuminoids 22°7, Starch 55°8, 
Oil 2°2, Fibre 4°8, Ash 4:4, Phosphoric acid 1:1 per cent. 
(Church.) | : 
Mudgaparni (Phaseolus trilobus, Ait.), Mugani (Hind: 
Beng.), Muknya, Arkmut (Mar.) Nitrogen per oz. 19°78 grains. 
( Lyon.) : PAD 
7 -Makushtha (Phaseolus aconitifolius, Jacq.), Moth 
 (Hind., Beng.), Math (Mar.) Chemical composition.— Water 
11-2, Albuminoids 23°8, Starch, 56-6, Oil 0-6, Fibre 4-2, Ash _ 
