498 MEDICAL BOTANY. 



appears to be derived from a variety of the C. frutescens. Much use is also 

 made of the round or bell-shaped variety of the C. annuum, in a green 

 state for pickling ; this variety has received the name of C. grossum, but 

 does not differ, except in the form of its fruit, from the annuum. 



Several analyses have been made of these fruits ; according to Bucholz, 

 (1816) the active principle is a soft acrid Resin, which he calls Capsicin ; 

 this is obtained by digesting an alcoholic extract of Capsicum in ether, and 

 evaporating. It is a thick fluid, of a yellowish or brownish-red colour, which 

 evaporates in thick fumes at a high temperature. It is extremely acrid. 

 Witting stated, in 1822, that he had obtained an alkaloid which was clearly 

 the active principle, and which he calls Oapsicina. It is very probable, how- 

 ever, as in the Black pepper, that the active portion is the oil, and that the 

 crystallizable substance is neutral and inactive, owing its apparent powers to 

 an admixture of the oil. 



Medical Uses. — Although the principal use of Capsicum is rather as 

 a condiment than as a medicine, it is also much employed remedially, espe- 

 cially by the Thomsonians, who prescribe it in almost every complaint. 

 Being a powerful stimulant, it has been found very useful in enfeebled, lan- 

 guid, and torpid conditions of the digestive organs, and has been very advan- 

 tageously administered in atonic gout, where there is much flatulence, as in 

 the habitual drunkard. (Dunglison, Therap. i. 467.) It appears to act more 

 locally than generally, as its influence over the circulation is not propor- 

 tionate to its topical effect. This is well known to the inhabitants of warm 

 climates, who assert, that whilst the use of Black pepper heats them, such is 

 not the case with the red, which seems to spend its influence on the gastric 

 organs. It is also given in conjunction with tonics, in some forms of inter- 

 mittent, where there is torpidity of the stomach, so as to excite that organ, 

 and render it susceptible to the action of the tonic. 



A more important benefit to be derived from it is in Cynanche maligna, 

 both as a gargle and as an internal remedy ; when used for either purpose, 

 Dr. Chapman (Ekm. Therap. ii. 144) recommends the following mode, 

 derived from the West Indian physicians, who first introduced the practice. 

 " Infuse two tablespoonfuls of the pepper and a teaspoonful of salt in half a 

 pint of boiling water, adding the same quantity of warm vinegar, and strain- 

 ing when cold ; of this, two tablespoonfuls are to be given every half hour." 

 This internal use of Capsicum is also highly praised by many eminent Bri- 

 tish practitioners. (Pereira, ii. 334.) This remedy is, of course, only suited 

 to violent cases. In common sorethroat, and in relaxed conditions of the 

 uvula, the simple infusion has been found beneficial, or else the tincture 

 applied with a soft brush to the parts. 



Externally it is used as a cataplasm, or in decoction, for the purpose of 

 causing counter-irritation, and has proved very useful in chronic rheumatism, 

 in the low stages of fever. The cataplasm excites much irritation, but very 

 seldom vesicates, though it is extremely painful. A weak infusion is some- 

 times of advantage as a stimulant to scrofulous and fistulous ulcerations. 



The dose of the powder is 5 — 10 grains : it is best given in pill ; of the 

 tincture ten to sixty drops ; of the infusion, made with two drachms of pepper to 

 half a pint of boiling water, the dose is about half an ounce. 



As before mentioned, most of the species and varieties are identical in 

 their properties, except as to activity, some being extremely hot and even 

 acrid, whilst others are almost bland ; as a general rule, the fruit of C. fru- 

 tescens is more powerful than that of C. annuum, and that of C. baccatum 

 than either. Another species, the C minimum, is said to be so extremely 

 active as to affect the mouth for days after it has been eaten. Some species, 



