520 LEGUMINOS 22. 
Description.—The bark as generally met with is about 
as thick as cinnamon, nearly smooth, externally reddish-brown, 
internally olive-green ; it occurs insmall strips or quills. Taste 
sweetish, and moderately astringent. Sections examined under 
the microscope show a deposit of crystals arranged like rows 
of beads in the course of the vessels, otherwise there is nothing 
remarkable. The seeds are smooth, flat, of an oval, oblong, or 
obscurely triangular form, obtusely pointed at oneend. . Their 
colour is brown, or — olive-green ; they are tasteless and 
inodorous. 
Chemical. composition.—The young bark yields 22°3 per cent. 
of aqueous extract, and 24°38 per cent. of alcoholic extract; m 
the former was estimated 11:9 per cent. of tannin, and in the 
latter 14°2 per cent. ‘The tannin gave a greenish precipitate 
with ferric salts. The bark contained 7°38 per cent. of moisture 
and 4°] per cent. of ash. : 
CASSIA SOPHERA, Linn. 
Fig.—Jacq. Ic., t- 73; Rheede, Hort. Mal. ii., t. 52. 
Hab.—Himalayas to Ceylon, Cosmopolitan in the tropics. 
The leaves, seeds and roots. 
CASSIA OCCIDENTALIS, Lina. 
Fig.—Bot. Reg. t. 83. Negro Coffee (Hng.), Cafetier des 
négres (F’r.). 
Hab.—-Cosmopoliten in the tropics, probably introduced 
into India- The seeds and leaves, 
Vernacular.—Kasondi, Gajarség, Sari-Kasondi (Hind.), R&n- 
t&ékala (Mar.), Kasonda ( Beng.), Ponna-virai, Pera-verai(Tam.), 
nee ag Paidi-tangeda (Tel.), Dodda-tagase (Can-). 
History, Uses, &c.—Cassia Sophera, in Sanskrit Kesar 
i: : : ‘mara, 7 soa dad of sae eal isa native of India, whilst C. occi- 
