ON THE CABBAGE-BARK TREE OF .JAMAICA. 361 



a brown skin, like that of other nuts; it is very hard, and 

 tastes astringent. 



The wood is hard, and takes a good polish. It ^/how- 

 ever, fit only for rafters, or other parts of small buildings ; 

 but this tree is valued chiefly for its bark, which externally is 

 of a grey colour, and the inside black and furrowed. 



Fresh cabbage-bark tastes mucilaginous, sweet and insipid. 

 Its smell, however, is rather disagreeable, and it retains it in 

 the decoction ; hence by some called the Bulge-water Tree. 



Mr Peter Duguid, formerly of this island, seems to have 

 been the first that gave any account of the virtues of this 

 bark, in the Edinburgh Essays, Physical and Literary, vol. ii. 

 The experiments he promised have never yet appeared. It 

 is certain it has powerful effects, and its anthelminthic quality 

 is established by the experience of several ages. It is at pre- 

 sent in general use here, and begins to be known in Europe. 

 No description having yet appeared, I have supplied that de- 

 fect as far as my abilities in botany reached. It remains now 

 to proceed to its exhibition, and the purposes it is meant to an- 

 swer as a medicine. 



Cabbage-bark may be given in different forms, as in decoc- 

 tion, syrup, powder, and extract. I have used them all, and 

 shall speak of them separately. 



The decoction. Take fresh dried, or well preserved cab- 

 bage-bark, one ounce ; boil it in a quart of water, over a slow 

 fire, till the water is of an amber colour, or rather of deep- 

 coloured Madeira wine ; strain it off, sweeten it with sugar, 

 and let it be used immediately, as it does not keep many 



days. 



Syrup of cabbage-bark. To any quantity of the above de- 

 eoction add a double portion of sugar, and make a syrup. 

 This will retain its virtues for years. 



The extract of cabbage-bark is made by evaporating the 

 strono- decoction in balnco maria to the proper consistence ; 



