288 MEDICAL BOTANY. 



1. C. serotina, De Candolle. — Leaves somewhat coriaceous, oval, oblong, or lanceo- 

 late-oblong, acuminate, glabrous, or bearded along the midrib beneath, smooth and shin- 

 ing above, finely serrate, with appressed or incurved, callous teeth. Petioles (or base of 

 the leaf) mostly with two or more glands. Racemes elongated, spreading. Petals 

 broadly obovate. Drupes globose, purplish-black. (Torrey and Gray.) 



Seringe, in De C, ii. 540 ; Loisel, in Duhamel, p. 2 ; Torrey and 

 Gray, Fl. i. 410. 



Common Names. — Wild Cherry ; Black Cherry ; Choke Cherry. 



Description. — A large tree, attaining a great height and size in the Southwestern 

 States, but usually about twenty-five to thirty feet. The trunk is covered with a rough, 

 blackish bark, which spontaneously detaches itself in thick, narrow plates. The wood is 

 hard, heavy, and close-grained, and is much used in cabinet-work. The leaves are ovate- 

 oblong, acuminate, unequally serrate, smooth on both sides, except the midrib, and sup- 

 ported on petioles furnished with two or more glands. The flowers are in elongate, 

 spreading, and sometimes pendulous racemes, of a white colour, and of a smell of bitter 

 almonds. The fruit is globose, of a purplish-black colour, eatable, but having a bitter 

 taste. The flowers appear in May, and the fruit ripens in August and September. It 

 is found in most parts of the United States. 



There has been much confusion regarding this and the C. virginiana, in 

 consequence of a transposition of names, originating with Michaux. This 

 was rectified in De Candolle's Prodromus, and more fully elucidated by Drs. 

 Torrey and Gray (Flor. N. Am.) as follows: " This (C virginiana) and 

 the succeeding species (C. serotina) are perfectly distinct, and are well cha- 

 racterized by Errhart, who first distinguished them. The confusion respect- 

 ing them has resulted from an error of the older authors, and the subsequent 

 transposition of the specific names. The Prunus virginiana of Linnaeus 

 was founded on the present species (the Choke Cherry), as appears from his 

 description and herbarium ; but the synonyme adduced from Gronovius re- 

 lates to the succeeding species, that of Plukenet (omitted in edition ii.) to 

 Itea virginica, and that of Catesby to Cerasus caroliniana. Michaux, 

 having taken the following for the Linnsean species, the present plant came 

 to be called P. serotina, by American botanists applying to it, to increase the 

 confusion, the character of Willdenow's P. serotina." 



This transposition of names has been followed by all American botanists, 

 and by most writers on American plants, though the name might have indi- 

 cated the error, for the C. serotina ripens its fruit near a month later than 

 the C virginica. The Pharmacopoeia still adheres to the old nomencla- 

 ture, and calls it the P. virginiana, not recognising the genus Cerasus. As 

 regards the specific name, it is of little importance, as it is more than proba- 

 ble that both species are identical in their effects, and that both are indiscri- 

 minately used. It is also likely that the American species belonging to the 

 section Eucerasus are also endowed with similar qualities, and are so spoken 

 of by Rafinesque ; but no proper trials have been made to ascertain their 

 real value. 



The part used for medical purposes is the bark of the roots or branches, 

 the former of which is always to be preferred. As found in the shops, it is 

 deprived of its epidermis, in pieces of various lengths and sizes, of a reddish- 

 brown colour, bitter, and readily pulverized. When fresh it has an odour of 

 bitter almonds ; this is almost lost on drying, but becomes apparent on ma- 

 ceration. The taste is bitter, aromatic, resembling that of peach-kernels. 

 Many chemical examinations have been attempted of this bark, but the first 

 that afforded a clear view of its real constitution, was by Mr. S. Procter 

 (Jour. Phil. Coll. Pharm., vi. 8). He found in it resin, starch, gallic acid, 

 tannin, fatty matter, red colouring matter, some salts, &c. On distilling it 



