126 



FRUITS 



Constituents. Laurel berries contain about 1 per cent, of an 

 aromatic volatile oil and upwards of one-fourth of their weight of 

 solid fat. The latter, separated by hot pressure, is the Oleum Lauri 

 Expressum of commerce ; when pure it has a dull green colour, 

 granular consistence, and aromatic odour. The principal con- 

 stituent is laurostearin (glyceryl laurate), the odour being due to 

 the volatile oil, and the green colour to chlorophyll, both of which 

 are simultaneously extracted. 



The volatile oil consists of cineol (eucalyptol, 50 per cent.), accom- 

 panied by eugenol, pinene, geraniol, &c. 



The nature of the bitter principle contained 

 in the pericarp of the fruit is unknown. 



Uses. The expressed oil is sometimes used 

 as a stimulant in veterinary practice. 



FIG. 71. 1 and 2, .Laurel 

 berries, whole and cut 

 vertically. 3 and 4, 

 Cocculus indicus, whole 

 and cut transversely. 

 Slightly 

 (Vogl.) 



FIGS 



(Ficus) 



Source, &c. The fig tree,Ficus <7an'ca,Linne 

 (N.O. Urticacece), is a native of Persia and the 

 surrounding countries. Figs have long consti- 

 tuted an important article of food in Eastern 

 countries ; they have been found provided as 

 food for the dead in Egypt as early as 2400 

 years before the Christian era ; from Egypt 

 the tree was probably introduced into Greece 

 and thence into southern Europe. It is now 



cultivated in most temperate and warm climates, and even ripens its 

 fruit in England. 



The fruit, which is often cauline, is produced by the abnormal 

 growth of a lateral shoot, by which a green, hollow, pear-shaped 

 body is produced, having a small aperture closed with bracts. On 

 the inner walls of this hollow body numerous small flowers are borne ; 

 the wall itself is then fleshy and contains laticiferous vessels which, 

 when wounded, discharge a milky latex. In this condition figs are 

 inedible. As the fruit ripens the latex disappears, the fleshy wall 

 fills with sugar and becomes pulpy, and the taste sweet and agreeable. 

 They are then eaten in the fresh state, or are collected and dried in 

 the sun, being sometimes previously sterilised by sulphuring or by 

 dipping in a boiling alkaline solution. The dried fruits constitute 

 the figs of commerce. If, without further manipulation, they are 

 packed loose, retaining more or less their original shape, they are 

 called ' natural ' figs ; but if subjected to a process of kneading by 

 which they become supple and the skin translucent, they are called 

 ' pulled ' figs ; the latter are usually packed into small boxes for 



