221 LAURUS NOBILIS 



readily separated into two equal lobes. This seed has a bitter 

 aromatic taste, and an agreeable aromatic odour. The fruits have 

 been sometimes confounded with Cocculus Indicus, from which, 

 however, they are readily distinguished, as described by us under 

 Anamirta paniculata. 



The properties of these fruits essentially depend upon a 

 fragrant volatile oil, which may be obtained from them by distil- 

 lation with water ; and a concrete fixed oil of a greenish colour. The 

 latter oil, which is known in commerce as Oil of Bays, is imported 

 from the south of Europe. It may be obtained from either the 

 fresh or dried fruits by expression and heat ; but it is chiefly 

 derived from the former. It is a mixture of volatile oil and 

 fatty bodies, like the expressed oil of nutmeg described under 

 Myristica fragrans. Oil of Bays has a butyraceous consistence, a 

 greenish colour, and an aromatic odour, like that of the seeds. 

 It is completely soluble in ether; but only partially so in cold 

 alcohol. 



2. THE LEAVES. These have an agreeable aromatic odour ; and 

 an aromatic, bitterish, somewhat astringent taste. Their pro- 

 perties depend essentially upon the presence of a volatile oilj 

 which is readily obtained from them by distillation with water. 

 These leaves must not be confounded with those of the poisonous 

 cherry-laurel already noticed under Prunus Laurocerasus. 



Medical Properties and Uses. Both leaves and fruits possess 

 aromatic and stimulant properties, and have been reputed narcotic. 

 The leaves are also said to be diaphoretic, and in large doses 

 emetic. Both leaves and fruits were employed formerly in flatu- 

 lent colic, hysteria, amenorrhcea, and other affections ; but they 

 are rarely or ever used internally at the present time, either in 

 this country or elsewhere. Externally, however, the commercial 

 oil of bays is sometimes employed as an external stimulant appli- 

 cation in sprains, bruises, &c. But its principal use is in vete- 

 rinary medicine. 



The leaves are frequently used by the cook and confectioner as 

 a flavouring agent. The volatile oil is also sometimes employed 

 in perfumery. 



