ConVolouhlS* FENTANDKIA MONOGYNIA, 5ft 



medicine very generally and with never-failing success. "Convol- 

 vulus Turpethum, is called Doodh-hnlrnee in Bengalee and Hiih. 

 douathanee, and more commonly '.I'eori, of which, however, there 

 seems to be another kind called black Teori. In Umuva- Kosha 

 the si/nont/mes of the white I'eori are Trivrit (from Tri, three, 

 and Pri, to cherish), having three seed vessels; Tripoota (from Tri 

 and Pool a, the coat of a seed) ; Tribhundee (from Bhudi, to op- 

 pose, implying that it expels the three humors : bile, wind and 

 phlegm) ; SurvanmbhoGl.ee, S uvula and Rechunee- Mr. Wilson in 

 his Sungskitt Dictionary gives Bkungga as a synonym, the name 

 commonly applied to Cannabis saliva; also Puripahinee (from Pari, 

 completely, and Pitch, to ripen: a complete ripenerof the humors) ; 

 Mudhiara and Uroong. In the Umura-Koaha Nambheda I rind Soo>- 

 hhibhuntee,Trikanlee and Bhootee. Aihslie's MateriaMedicaof Hiu- 

 doosthan has Shetadu Vayr in Tamuli, Tegada P aj/roo in Teliuga, 

 and Tighara in Dukshinee, though the Persian characters in which 

 he writes the word make it Ti lair a. — We probably have the name 

 Turpethum from the Arabic Toorbud, which appears to be a cor- 

 ruption of the indigenous Smigskn't name Trivrit. In the Ulfaz Ude- 

 viyeb, Niszcat and Nag pair are given as Hiudee, and Kooturoona 

 and Koombhura as S/mgskn't synonyms. It is the square-stalked 

 Bind-weed of Ainslie, and Turpethum repens foliis altheae, vel Tur- 

 pethum Indicum, Bauh. Pin. 149-— It is a native of all parts of 

 continental and probably of insular India also, as it is said to be 

 found in the Society and Friendly Isles, and the New Hebrides. It 

 thrives best in moist shady places, on the sides of ditches, sending 

 forth long climbing quadrangular stems, which in the rains are co- 

 vered with abundance of large, white, bell-shaped flowers. Both 

 root and stem are perennial. The roots are long, branchy, some- 

 what fleshy, and when fresh contain a milky juice which quickly har- 

 dens into a resinous substance, altogether soluble in spirit of wine. 

 The milk has a taste at first sweetish, afterwards slightly acid ; the 

 dried root has scarcely any perceptible taste or smell. It abounds 



H 2 



