698 CCIII. BUXINE^l. 



acid, the action of which is so powerful that one or two drops, taken internally, purge violently, as does 

 rubbing it on the stomach, and which further produces an eruption on the skin which may be useful to the 

 patient. The seeds of Jatropha Curcas [Physic-nut], a shrub growing throughout the hot countries of 

 America, yield a plentiful supply of an oil of which soap is made. But the most celebrated of the 

 oleiferous Euphorbiacece is certainly the Palma Christi, or Castor-oil plant, Ricinus communis, the seeds 

 of which yield by expression under cold a fixed oil, called Castor-oil, soluble in alcohol (which distin- 

 guishes it from all other oils), and much used as a purgative [and when fresh as a hair-oil in India. A 

 virulent principle resides in the seed-coats and embryo, which are not crushed in the process of extracting 

 the oil]. The seeds of the Spurge (Euphorbia Lathyris), an indigenous herb, rival those of the Castor- 

 oil aud Crototi Tiglium. Its capsules, and those of its congeners, are used to stupefy fish. Those of 

 Phyllanthus, a tropical plant, are similarly employed. The powdered seeds of Hytenanche ylobosa, a South 

 African tree, are by the Cape colonists sprinkled over mutton to poison hyenas. The seeds of Stillinyia 

 sebifera, called Chinese Wax-tree, besides containing a fixed oil, are covered with a very white wax, used 

 in China for making candles. The very poisonous seeds of the Japanese Oil- tree, (El&ococca verrucosa)- 

 yield by expression an oil used for lighting. 



The fruits or seeds of some Euphorbiacece may be eaten with impunity. The almond of Aleuntea 

 triloba, a small tree of the Moluccas, is very well tasted, and is considered an excitant. The seeds of 

 Cwiceveiba yuianensis, the juice of which is green, have a delicious taste. The kernel of the American 

 Omphaleas is edible when the embryo has been removed. The acidulous-sugary berries of Cicca disticha 

 are eaten in India. Emblica offkinalin, which also grows in tropical Asia, produces a fleshy fruit of a 

 taste at first harsh, and afterwards sweet. This fruit, dried, was used as an astringent against dysentery, 

 and as a tanning material by the natives. But of all edible Euphorbiacece, the most valuable (owing to 

 the abundance of starch in their roots) are two kinds of Manioc (Manihot) cultivated throughout tropical 

 Africa and America. That of the sweet Manioc (Manihot Aipe) is eaten cooked in ashes or in water, 

 like the Potato, and nnimals eat it raw without injury. This is not the case with the Bitter Manioc (M. 

 titilmima), the root of which contains a juice laden with a strongly poisonous principle, analogous to 

 hydrocyanic acid ; but the volatility of this principle, and the facility with which it is destroyed by 

 fermentation, explain the facility with which an abundant and wholesome food is obtained from the root. 

 These roots are grated, pressed, dried, sifted, and then slightly baked on an iron plate ; thus prepared, it 

 swells considerably in water or broth ; this food is called couaque. If, instead of drying the grated pulp, 

 it is spread upon a hot iron plate, the starch and mucilage, by mixing together, consolidate the pulp, 

 and form a biscuit called Cassava-bread. The Cipipa is the pure starch of the Manioc, which has been 

 removed along with the expressed juice of the root, and which has been washed and dried in the air. 

 This same starch, heated on iron plates, is partially cooked, and clusters into hard and irregular lumps, 

 called Tapioca. Tapioca is partially soluble in cold water, and forms with boiling water a sort of trans- 

 parent jelly frequently used in soup. 



The Turnsole (Crozophora tinctoria), which grows in the Mediterranean region, possesses, like most 

 Euphorbiacece, an acrid juice and purgative seeds, but its colouring principle is its most useful property. 

 Woollen rags are dipped into the juice expressed from the tops of the plant, and are afterwards exposed 

 to the ammoniacal vapour of urine ; the rags thus acquire a dark blue colour, and are called Flags of 

 Girasol. This matter is used for the colouring of Dutch cheeses, which are dipped into water dyed blue 

 by the Girasol, and immediately dried. The red tinge of the cheese-rind is probably due to the action of 

 the lactic acid contained in the cheese. Mercurialis also contains a blue colouring principle, analogous 

 to that of the Girasol. Certain Indian Euphorbiacece, like Sischoffia, are used for dyeing red. [African 

 Teak (Oldjicldia africana), a little-known plant, has been referred to Euphorbiactce, but doubtfully.] 



CCIII. BUXINE^E. 

 (EuPHORBlACEARUM genera, Jussieu. BUXINE^;, Fran$. Plee. BUXACE^E, Baillon.) 



TREES or SHRUBS or perennial HERBS. LEAVES opposite or alternate, simple, 

 entire or lobed, coriaceous, persistent, exstipulate. FLOWERS monrecious, axillary or 



