CRUDE DRUGS. 539 



Adulterants. — It is likely that the barks of other species of 

 Pruntis are now entering the market. They are more astringent 

 and less aromatic. 



Allied Plants. — The leaves of the Cherry laurel (Priiuns 

 Lauro-Ccrasus) are used in the fresh condition. They are oblong 

 or oblong-lanceolate, about 15 cm. long, sharply serrate, cori- 

 aceous, with an almond-like odor on being bruised and an aro- 

 matic, bitter taste. They contain about 1.3 per cent, of a gluco- 

 side laurocerasin, which is associated with amygdalic acid; a 

 ferment emulsin, which acts on the laurocerasin, causing it to be 

 more slowly decomposed than amygdalin and yielding but half as 

 much hydrocyanic acid (about 0.12 per cent.) and benzaldehyde 

 (about 0.5 per cent). The leaves also contain a crystalline prin- 

 ciple phyllic acid, which is insoluble in water, soluble in alcohol 

 and occurs in the leaves of almond, peach and apple. A glucoside 

 resembling laurocerasin is found in the leaves of Sambucus nigra. 



The leaves of the Peach (Persica vulgaris), which is exten- 

 sively cultivated for its fruit, contain about 3 per cent, of amyg- 

 dalin (see Almond). 



The fruit of Pntniis serotina consists of small, black drupes 

 (Fig. 235), which when ripe are sweet, slightly acid and astrin- 

 gent. They are used in making a wine and might be employed 

 in other preparations of wild cherry. 



SASSAFRAS.— SASSAFRAS BARK.— The bark of the 

 root of Sassafras ofRcinalc (Fam. Lauracese), a tree (Fig. 73) 

 indigenous to Eastern North America (p. 277). The bark is col- 

 lected in the early spring, or autumn, deprived of the periderm, 

 and used either in the fresh or dried condition. 



Description. — In transversely curved or recurved, irregular, 

 oblong pieces, 3 to 8 cm. long, 10 to 30 mm. in diameter, 0.5 to 3 

 mm. thick; outer surface light reddish-brown, nearly smooth, 

 somewhat porous ; inner surface distinctly striate, somewhat 

 scaly ; fracture short, soft, surface slightly porous ; odor aromatic ; 

 taste somewhat mucilaginous, astringent and aromatic. 



Inner Structure. — See Fig. 236. 



Constituents. — Volatile oil 5 to 9 per cent. ; tannin about 6 

 per cent.; a reddish-brown altered tannin compound (sassafrid) 

 about 9 per cent. ; resin and starch. 



