LIU ACE IE. 485 



of Central India. Thougli not mentioned in tlic Ni«rliantus^ the 



tuberous root^ decorticated and dried, is in general use in India 

 under the names of Suffed-musli, Dholi-musali, or Ujli-musali. 

 The commercial article consists of shrivelled decorticated tubers, 

 from 2 to 2^ inches lonff, the lar^^est bein? about \ inch in 



diameter ; they are of an ivory white colour, often twisted, hard 

 and brittle ; adhering to some of the pieces may be seen portions 

 of a yellowish epidermis; when soaked in water they swell up 

 and become spindle-shaped, the thickest part being about the 

 size of a lead pencil. Under the microscope these tubers present 

 a delicate cellular structure, the cells of which contain nothing 

 but a little fine granular matter and mucilage ; this surrounds 

 a central vascular column, the middle part of which is entirely 

 occupied by jointed vessels, the outer portions consisting of 

 scalariform ] the portions of adherent epidermis already men- 

 tioned are silicious. Sufled-musli has an agreeable mucilaginous 

 taste ; w^e have used it largely as an article of diet ; it is far 

 nicer than Salep, and is generally relished by Europeans. To 

 prepare it, take 200 grs. of the powder, 200 grs. of sugar, pour 

 upon them slowly a large teacupful of boiling milk, stirrin 

 constantly all the time. The best white picked roots are worth 

 I^s. 25 per maund of 37^ lbs. 



Chemical composition. — The powdered roots were examined 

 as those of the previous article, and were found to contain- — 



Water extract — . 77'55 



CeUulose 12-85 





Moist 

 Ash 



ure 



6-00 

 3-60 



100-00 



The water extract was a thick mucilaginous liquid which 

 threw out white flocks of alhuminous matter when hoiled, and 

 was not aflfected bv FehIino''s solution. The portion of the root 

 insoluble in water consisted of almost pure cellulose. 



