486 EOSACE^. 



Sloe. They differ much, however, in the form of the stone. The 

 leaves of Prunus or Gerasus Laurocerasus, Cherry Laurel, or "Common 

 Bay Laurel, have been used medicinally, as anodyne and hypnotic 

 remedies. The water distilled from them has poisonous properties, 

 owing to the presence of a hydrocyanated oil, which seems to be de- 

 yeloped in a similar manner as in the case of bitter Almonds. The oil 

 exists in large quantity in the young leaves. Prunus JLusitanica is 

 the Portugal Laurel, which is extensively cultivated in Britain as an 

 evergreen. The leaves of Prunus spinosa, the Sloe, have been used as 

 a substitute for as well as an adulteration of Tea. The fruit of a 

 variety of Gerasus avium, the Cherry, is used in the manufacture of 

 Kirschenwasser. The kernel of Gerasus occidentalis is used for flavour- 

 ing Noyau. The . flavoiu- of Eatafia, Cherry-brandy, and Maraschino, 

 is due to the kernels of Gerasus. 



The tribe Pome(B (fig. 257, p. 177) supplies many edible fruits, as 

 Apples, Pears, Medlars (fig. 568, p. 314), and Quinces. The seeds, 

 and occasionally the flowers and bark of some, yield hydrocyanic acid. 

 All the cultivated varieties of Apple are derived by grafting from the 

 native species, Pyrus Malus ; while Pears have their origin in Pyrus 

 communis. The seeds or pips of Gydonia vulgaris {Pyrus Cydonia), the 

 Quince, when boiled in water, yield a mucilaginous decoction, which has 

 been used as a demulcent. Malic acid is found in some of the fruits 

 of this sub-order. Eriohotrya ja/ponica yields the Loquat, a Japan fruit. 



The other tribes contain plants which are distinguished by astrin- 

 gent and tonic qualities. Oeum urbanum and rivale (Avens) have been 

 employed as tonics and astringents, as also the root of Potentilla Tor- 

 mentilla (TormentU). Brayera anthelmintica (Hagenia abyssinica), 

 Cusso or Kousso, an Abyssinian tree growing to a height of 60 feet, 

 has been used as a vermifuge in cases of Tsenia. The varieties of 

 Scotch Eoses are derived from Rosa spinosissima. The fruit (hips) of 

 Eosa canina, the Dog-rose, which consists of the enlarged calyx and 

 disk enclosing numerous achsenia (fig. 294, p. 196), is beat into a pulp 

 with sugar, after the haiiy achenes have been removed, and used as 

 to acidulous refrigerant and astringent. The petals of Hosa gallica, 

 Bed, French, and Provins Eose, are employed in the form of infusion, 

 as a tonic and slightly astringent remedy. The petals of Bosa centi- 

 folia, the Hundred-leaved or Cabbage-rose (fig. 93, p. 35), and its 

 varieties, R. damascena, Damask-rose, R. moschata, Musk-rose, etc., are 

 employed in the preparation of Bose-water, and of the oil or attar of 

 Boses. It is stated by Sir E. Christison that 100,000 roses, the pro- 

 duce of 10,000 bushes of Rosa damascena, yield at Ghazeepore, near 

 Benares, only 180 grains of attar. The finest Eose perfume is said 

 to be prepared at Grasse, in France. Oil of Boses is adulterated with 

 sandal-wood oil. The bark of many species of Quillaia, as Q. sapon- 

 aria, is used as a substitute for soap. 



