Yew Poisoninrj. 
711 
small quantities of nitrogenous bodies, peculiar to each plant, 
but all belonging to the class of substances known as alkaloids. 
Thus the conine, atropine, and aconitine, wliich render the above- 
named plants deadly, can be extracted by more or less similar 
processes, and agree in a number of general reactions, although 
differing much one from another in specific properties, in viru- 
lence, and in physiological effect. The reputed poisonous proper- 
ties of yew leaves long ago suggested to chemists the probability of 
their containing a specific alkaloidal poison. I’liat the leaves of 
both male and female yew do contain an alkaloid of some sort 
can be proved by very simple tests. The leaves are unpleasantly 
bitter to the taste, and, when extracted with water, ether, or 
alcohol, they yield a solution which, after due concentration, gives 
a positive result with nearly all of the general tests for alkaloids 
which chemists ai’e in the habit of using. Lucas, about twenty 
years back, appears to have been the first to extract from yew 
leaves a specific alkaloid, to which he gave the name taxine. 
As he succeeded in obtaining but three grains of this new 
substance, he was able to give only a few general properties by 
which succeeding investigators could recognise it. 
Since Lucas’s time three more searching attempts have been 
made to complete his description and to give the yew alkaloid a 
definite place amongst the chemical compounds of its class. The 
first was by Marme in 1876. This chemist extracted leaves and 
seeds separately with ether, from which we infer that the leaves 
he used were probably taken from the female yew. From both 
leaves and seeds he separated, and to some extent purified, aji 
alkaloid generally corresponding with the description given by 
liucas, which we must therefore call taxine. He states that it is 
present in larger quantities in the leaves than in the seeds. (It 
is the seed in the botanical sense that is meant — the red outer 
fleshy portion of the “ fruit,” surrounding the seed, is destitute of 
any bitter flavour, and is often eaten by children.*) He gives a 
number of reactions, not one of which, however, can be called in 
any way characteristic of taxine or of any other known alkaloid, 
but rather such as are exhibited by the majority of vegetable 
alkaloids. He does not claim to have prepared any compound 
of the alkaloid in a pure state, nor does he establish or suggest 
a chemical formula for it. Amato and Caparelli, two Italian 
chemists who went over much the same ground as Marme, in 
1880 confirmed most of hit^' results. They opei'ated on “the 
green needles of the yew,” and extracted them successively 
with ether, alcohol, distilled water, and dilute sulphuric acid. 
' Taylor states that a much- esteemed jam is mstcle from this portion of the 
fruit. ; 
VOL. lilt T. S. — 12 3 c 
