THE MEDICINAL PROPERTIES OF TREES. 251 
nous to California. This tree was first brought to notice 
as a medicine by Dr. L. Mann, of California, who found 
it of much value in a variety of affections, prominent 
among which are nervous headache and atonic diarrhoea. 
Dr. Mann’s first reference to the medicinal virtues of the 
California laurel was in Vew Preparations, in 1879, from 
which the following is excerpted: “The peculiar odor 
and effect of the leaves upon myself first attracted my 
attention to this tree as of value therapeutically, and I 
have since experimented somewhat with its use in prac- 
tice. The first effect of inhaling the odor of the leaves 
is, as I have above stated, an almost unendurable frontal 
headache, and after a period the spinal nerves are pain- 
fully irritated also. Its principal effect, however, is upon 
the cerebro-spinal nervous system. For several years I 
have treated nervous headache with the laurel quite suc- 
cessfully by instructing the patient to inhale the odor 
from the pressed leaves, taking care not to continue the 
inhalation beyond the point of relief.’ Dr. Mann dis- 
covered another quality in the tree which vests it with 
additional interest : ‘The laurel has another use which 
may seem incongruous when considered in connection 
with its powerful medicinal action. It is, however, high- 
ly prized by all who have used it as a flavor, or season- 
ing for food. It may be used with roasts, stews, soups, 
stuffing for game and poultry, sausages, or any prepara- 
tion of meat where a condiment is necessary. In my 
opinion it is far superior to any of the savory herbs in 
use, but great care should be used not to exceed the 
proper quantity for the purpose, which can only be de- 
cided by experience. Iam accustomed to use five leaves 
for a ten-pound roast, and usually lay the leaves upon 
the bottom of the pan under the meat before placing 
the pan in the oven. They will bear considerable cook- 
ing. A skilful cook will soon learn by experience how 
much is needed for the desired flavor, and I have no 
doubt that all who taste it will agree with me that it is 
