GRAMINE^. 573 



Tery numerous and spring from a rliizome, on the upper 

 surface of which, ai^e leaf-buds. The entire root is of a yel- 

 lowish-brown colour, and has a strong and persistent odour, 

 somewhat like myrrh ; the taste is bitter and aromatic. 



Chemical compositwn. — Khaskas has been analysed by Yau- 

 quelin, who has obtained from it a resinous substance of a 

 deep red-browm colour, having an acrid taste and an odour like 

 myrs'h ; a colouring matter soluble in water ; a free acid ; a 

 salt of lime; a considerable quantity of oxide of iron • a large 

 quantity of woody matter. {Annales de CMmie, Ixxii., p, S02.) 



The oil is difficult to extract; this difficulty may be overcome 

 by placing the roots in a steam- jacketted still with just suffi- 

 cient water tx) drench th-em, allowing to stand for a short time, 

 and then admitting steam at about 15 lbs. pressure into the 



when a light oil will come over. A current of steam 

 afterwards admitted into the still and raised to 25 lbs, pressure 

 ^'iW bring over the heavier portion of the oil. Piesse states 

 the yield to be 10 ozs. T>er cwt. 



COIX LACRYMA, Linn. 



V'ig.— Bot. Mag., t 79; Meede, EorL MaL xiL, t 70. 

 Job's tears {Eng.), Larmes de Job {Fr,). 



Hab,— Plains of India and warm hill-slopes from the 

 Punjab to Burma. Cultivated on the hills. The seeds. 



Fernflc^Jar.— Sankhru, Sankhlu, Gargari-dhan {Hind,), 

 Gargar, Kunch {Beng.), Ean-joudhala, Ran-makai [Mar.), 

 -Kasdi {Guz.). 



History, Uses, &C.— The different species of Coix 

 bear the Sanskrit names of Gavidhuka, Gavedhu, and 

 <Javedhuka. They are mentioned in Vedic literature, and 

 appear to have been one of the cereals %\-hich were cultivated 

 % the Arians on the hill-slopes of the Himalayas. They are 

 still cultivated by the hill-tribes in the Khasia and Kaga Hills 

 ^^d in Assam and Burma, where they are known by the 

 vernacular names of Kasi, Kulese, Kulinsi, Kycit, &c.; and arc 



