— 494 LEGUMINOSZ. 
settled. Alkalies easily dissolve glycyrrhizin with a brown . 
colour and emission of a peculiar odour. In the rootit perhaps _ 
exists combined with ammonia, inasmuch as the aqueous 
extract evolves that alkali when warmed with potash. The 
sugar of liquorice root has not yet been isolated. Asparagin 
and malic acid have been obtained from it. The outer. bark 
contains a small quantity of tannin. 
The sweet taste of the roots is probably owing to the lactate 
combined with ammonia: Habermann found that glycyrrhizin- 
ammonia was the acid ammonium salt of a nitrogenous body, 
glycyrrhizic acid, and this acid he considers to be the active 
‘principle of Buleriee. It forms a jelly-like mixture with 
‘100 parts of water, and is insoluble in ether and: slightly 
soluble in alcohol. Glycyrrhizic acid breaks up on boiling with 
_ dilute sulphuric acid into glycyrrhetin and parasaccharic acid. 
(Ann. Chem und Pharm., 197, p. 105.) 
~ Commerce.—The Indian market is supplied from Persia, the 
Punjab and Sind.. The kind known as Karachi liquorice is 
the best, and fetches from Rs. 50 to 80 per kandy of 5 cwts- 
Persian liquorice i is eat eee ‘not so sweet. 
ARACHIS HYPOGAEA, Linn. ; 
p ‘Fig. —Bentl. and Trim., t. 75. Beqund wat, Peanut, | 
“Monkey nut (Eng.), Pistache de terre ( F'r.). 
Hab. ss sis cultivated in India. The seeds and oil” 
= ~ Vernacular. —Beliti-mung, Chini-bédam_ (Hind., Beng.)s 
_. Bhuisingh (Mar.), , Verk-kadalai, Nilak-kadalai (Tam.), Veru- 
prays << ),- Nees Fay, Nelakadali (Can.), Bhui- . 
hana (Guz.). 
History, Uses, Ke.—The ocictacts, ‘a native of 
Africa, is not mentioned i in Hindu or Mahotnetan works on — 
Materia Medica, nor does it. appear to be used in India by the | 
- natives for any medicinal purpose. The seeds, however, are 2 
= — ee scans em oil. As far as we” 
