112 CHINESE MATERIA MEDICA. 



acters '''• lonnnt''\ although this term is more often applied to 

 the pipa {Eriobotrya japoiiica). 



The fruits of all of the different species and varieties are 

 considered by the Chinese to be cooling. If eaten in excess, 

 they are thought to increase the "phlegm", and this is 

 probably not advantageous to the health. The sweet varieties 

 increase bronchial secretion, and the sour promote expectora- 

 tion. They all quench thirst, and are stomachic and carmina- 

 tive. 



The peel of the ripe fruit is found under various names, 

 of which the Pentsao gives ^ ^t i£ (Huang-chli-p'i), jfX ^ 

 (Hung-p'i), and ^ ^ (Ch'en-p'i. The Customs lists also 

 give 1^ ^ (Kuo-p'i) as an equivalent for the last (39), and says 

 that at Canton it is the peel taken from the mandarin orange. 

 It ifl (Chii-hungj or ^ ifX (Chieh-hung) is another term for 

 the peel coming from Fukien and Chekiang, while ||[ jj 

 (Chii-p'i) or fo .^ (Chieh-p'i) comes from southern Fukien and 

 Kuangtung. Although citrus fruits of many varieties are 

 exceedingly plentiful in China, very little of the peel of these 

 fruits is thrown away ; servants, children, rag-pickers, and 

 others gathering it all up, drying it and selling to the drug- 

 gists, who use enormous quantities of it in the preparation of 

 medicines. The coolie orange peel is especially esteemed, and 

 sells at a higher price than the others. The peel is regarded 

 by the Chinese doctor as a panacea for all sorts of ills. Among 

 the many qualities attributed .to it are stomachic, stimulant, 

 antispasmodic, antiphlogistic, and tussic. The difficulties for 

 which it is recommended also include marasmus in children, 

 dyspnoea in the aged, fish and lobster poisoning, pin worms, 

 and cancer of the breast. It is administered both in pill and 

 decoction, together with ginger and other carminatives. 



The peel of the unripe fruit is called W <# >^ (Ch'ing- 

 chii-p'i), or simply % ^ (39). At the present time the 

 immature or unripe fruit is often dried whole or in slices. 

 Other names found, therefore, are >J. % ^ (Hsiao-ch'ing-p'i), 

 W >S ^ (Ch'ing-p'i-tzu), and ^ "k \% (Ch'iug-p'i-ho). When 

 fresh, it is very fragrant, but seems to soon lose its aroma and 

 become of little value. Its virtues are regarded to be for the 

 most part carminative. The virtues ascribed to several decoc- 



