492  ERGUMINOSZ. 
_ all over the Badghis and throughout the Harirnd and Khorasan 
districts. In Persia glass-bottle-makers use the wood for 
melting their materials, as they say it gives a greater heat — 
- than any other kind of fuel. The root, in Sanskrit called 
Yashtimadhu and Madhuka, must have been known to the" # 
Hindus from a very early date, as it is mentioned by Susruta. 
Hindu works describe it as demulcent, cooling and useful in _ 
cough, hoarseness, &c. Itis also recommended as a flavouring 
agent, and enters into the composition ‘of LU. external cooley 
_ applications, 
Abu Hanifeh describes Sus as a well- known plant, the é ex- 
pressed juice of whichis an in gredienti in medicine. Hesaysthe 
F 
4 
roots are sweet and the branches bitter. El Mutarrizi in the ~~ 
Mughrib states that the leaves are put into the beverage called 
nabid to make it strong. The modern Arabs call the root Irk- 
es-sus, and make a strong infusion of it which they drink. — 
The dried juice is called. Rab-es- Sus; if is made by the Ape 4 
Turkomans, and Persians at Yezd. In Persia the Tiguaney, 
plant is called Mehak and Mazhu. 
. 
* 
it 
3 
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re 
The author of the Makhzan-el-Adwiya gives a eS des. q 
cription of the plant, and directs the root to be decorticated © 
before it is used. He says that the Egyptian i is the best, next. 
that of Irak, and then Syrian. The root is considered hot, A 
and suppurative, demulcent and lenitive, relieving thirst ‘and © 
cough, and removing unhealthy humours, also diuretic and — 
emmenagogue, useful in asthma and irritable conditions of the 
bronchial passages. Ibn Sina recommends the decoction in cold 
colic; it is also dropped into the eyes to strengthen the sight.* : 
A poultice made of the leaves is said to bea cure for scald head, 
and stinking of the feet or arm pits. Muhammad bin Ahmad 
and Yohanna bin Serapion recommend the seeds as being” Me 
most active part of the plant: 
For an account of the history and cultivation of liquorice in 
— the Prom wars may be consulted. 
: cate Due at 
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