THE POISONOUS PLANTS OF B03IBAT. 175 



sive, its seeds are scentless to a remarkable and almost to an incredible 

 degree ; nevertheless the practical experience of all previous observers 

 goes to show that the seed-oil is absolutely scentless, and free from all 

 irritating properties." 



Carl Hubatka has shown that the mustard and horse-radish oils are 

 identical in composition (Ph. Journal, p. 291, Vol. Ill, 1843-44).* 



" It is singular," says he, " that man should have selected 

 horse-radish and mustard as condiments on account of their analogy 

 in taste, as he also thus detected the analogy between tea and coffee." 

 In contrast with this, Broughton says that the oil of the Moringa plant 

 is different from either oil of mustard or oil of garlic. All these oils, 

 however, belong to the Allyl compounds. (Roscoe and Schorlemmer' 's 

 Organic Chemistry, Vol. Ill, Pt. 2, pp. 436-451.) They are not only 

 disagreeable but pungent. Roscoe observes li that the Attic Greek 

 comedians mention mustard as a biting substance which causes a flow 

 of tears, but is an excellent substance for giving a relish to certain 

 kinds of food." Such is also the experience of those who greedily 

 chew an extra large bit of the scrapings of the Moringa root at an 

 Anglo-Indian table. I wish I could say that this flow of tears is not 

 unknown to me personally ! 



DESCRIPTION OF PLATES. 



Plate L. The solitary flower to the left is drawn as if looked at 

 from above after full expansion of the corolla, show- 

 ing only the anthers in the centre. 



A. Fruit, a capsule, showing its torulose nature. 



B. Horizontal section of the half mature capsule about the 



middle, showing the one-celled nature of the fruit, 

 with the seed in a diminutive state and the wings 

 greenish, imbedded in the white pulp. It is in this 

 condition that the capsules are best used for culinary 

 purposes. 

 Plate L. (Supplementary.) 

 1. Arrangement of the Floral whorls (Diagramatic). [After 

 Le Maout and Decaisne.] 



* Quoted from Ann. der Chem. und Pharm,, xlviii, pp. 153, 157, 



