CRUDE DRUGS. 565 



characteristic odor and taste; chavicol (isomer of anethol) ; anise 

 ketone ; anisic aldehyde ; anisic acid, d-pinene and dipentene. 



The sw^et or Roman fennel, obtained from plants {F. duke) 

 cultivated in Southern France, has longer and somewhat curved 

 mericarps, and yields about 2 per cent, of oil, containing con- 

 siderable anethol but no fenchone. Macedonian fennel oil con- 

 tains considerable anethol, some limonene and phellandrene, but 

 no fenchone. Wild bitter fennel oil obtained from wild plants 

 contains scarcely any anethol, but consists in part of phellandrene 

 and fenchone. 



Adulterations. Fennel is frequently contaminated with 

 wheat screenings, undeveloped fruits, various other umbelli- 

 ferous fruits and dirt. 



Allied Drugs. The more or less fusiform root of Fcenic- 

 iiliiin I'ulgare is also used like fennel. It is 8 to 15 cm. long, 

 and has an aromatic odor and taste. Fennel root contains a 

 volatile oil, resin, starch and sugar. 



CARUxM. CARAWAY. The fruit of Carnm Carvi (Fam. 

 Umbelliferse), a biennial herb (p. 352) indigenous to Europe and 

 Asia, and cultivated in England, Germany, Holland, Norway, 

 Russia, Sweden and the United States, being naturalized in the 

 Northern United States and parts of Canada. The plants are cut 

 when the fruits are ripe, the latter being separated by thrashing. 

 The fruits from plants grown in Holland are preferred. 



Description. Mericarps usually separated ; cremocarp ob- 

 long, laterally compressed, 4 to 6 mm. long, 2 to 3 mm. in diam- 

 eter, externally dark brown, surmovmted by a small, somewhat 

 globular stylopodium and 5 minute calyx teeth ; primary ribs 10 

 in number, filiform, yellowish, between each of which are slight, 

 secondary ribs ; internally dark brown, mericarps curved, nar- 

 rowed at both ends, and with a slender carpophore attached to 

 each, the latter 5-angIed in cross-section, the commissural surface 

 with 2 vittae, the dorsal surface with a vitta between each of 

 the primary ribs ; seeds irregularly oblong in section, with a small 

 embryo at the upper end of the reserve layer; odor and taste 

 aromatic. 



Inner Structure. See Fig. 247. 



Constituents. Volatile oil from 5 to 7 per cent. ; fixed oil ; 

 tannin ; calcium oxalate, and 5 to 8 per cent, of ash. 



