KRAMERIA TRIANDRA 1 TRIANDROUS, OR PERUVIAN KRAMERIA. 
Class VI. TETRANDRIA.— Order I. MONOGYNIA. 
Natural Order, POLYGALE M.—T H E MILK-WORT TRIBE. 
This species of Krameria, called by us Rhatany, and by the Spanish inhabitants Ratanhia, is the sponta- 
neous growth of many provinces in Peru, delighting in a dry argillaceous or sandy soil, and growing on the 
declivities of the mountains, exposed to the intense, heat of a vertical sun. It was first discovered by Don 
Hypolito Ruiz in 1780, in the provinces of Tarma, and Xanca; and subsequently by the same naturalist in 
the provinces of Huanuco, Huamalies, and Canta ; it is also found in abundance in the vicinity of Lima, on 
the high-lands of Puelles, and other hilly districts. It flowers nearly throughout the year ; but blossoms 
most luxuriantly in October and November. It is gathered in large quantities, and from it a beautiful ex- 
tract is prepared, which, as well as the root, is imported into Portugal for improving the colour, astringency, 
and richness of red wine. From this use in the manufacturing of wine the Portuguese and Spanish mer- 
chants have kept its properties so concealed, that in this country the root was unknown, till the captain of 
a Peninsular ship mentioned these facts to Dr. Reece ; which induced him to apply to some Spanish mer- 
chants for further information, who corroborated the account, with respect to a certain root being used as a 
colouring liquor, but were unacquainted with its name. One of them afterwards furnished Dr. Reece with 
a preparation, that in Portugal was known by the name of wine colouring ; it proved to be a saturated infu- 
sion of the root in brandy ; and the deep colour and richness it communicates to port wine renders it an 
article of great and deserved value to the manufacturer. Some of this root, and extract, forming part of a 
Spanish cargo, taken by our cruisers, was afterwards sold in London, and Dr. Reece was thereby enabled 
to enter upon an investigation of its nature and medicinal qualities ; and in consequence of the facts which 
he established, it has become a favourite remedy, and is admitted into the list of our materia medica. Con- 
tinental writers, however, on the contrary, impute the practice of colouring wine with Rhatany to the 
British manufacturers, and speak of its use in France and Spain merely as a styptic. 
The Krameria triandra is an under-shrub, with very long, much branched, spreading roots, of a blackish 
red colour externally, red internally, and having an intensely styptic, bitter taste. The stem is procumbent, 
round, and divided into numerous spreading branches, which when young are white and silky, but after- 
wards become naked below, and acquire a black colour. The leaves are scattered, sessile, oblong-ovate, 
pointed ; entire, white and silky on both surfaces. The flowers are terminal, solitary, and placed on short 
foot-stalks. The calyx consists of four lake-coloured sepals, the inferior larger than the others, sericeous 
externally, but internally smooth and shining ; the corolla is composed of four petals, the two lateral being 
sessile, and the two longer ones unguiculate. The stamens are three, fleshy, inserted between the germen 
and the superior leaflets of the nectary ; the anthers urceolate, small, terminated with a pencil of very short 
hairs, and perforated with two holes at the apex. The germen is ovate, supporting a red awl-shaped style, 
and simple stigma. The berry or drupe is dry, globose, echinated on all sides with stiff reddish hairs. 
The stamens being usually four in number and of unequal lengths, the genus is referred by Sprengel, 
in his edition of the Linn sen System, to the class and order Didynamia Angiospermia. 
Qualities and Chemical Properties. — The root, which is somewhat larger than a goose-quill, 
is of a ferruginous colour : and the cortical part, in which its sensible qualities predominate, is very thick, 
and breaks short. The ligneous part is tough, and fibrous, and somewhat mucilaginous. On being slightly 
masticated, the root discovers a very grateful astringency, leaving a lasting impression on the palate ; and is 
slightly aromatic and bitter. These qualities are imparted, as well as its colouring matter, both to cold and 
boiling water, and to proof spirit. The tincture made with brandy approaches very nearly to the flavour 
of port wine. The foreign extract, which is a gum resin, is a very beautiful transparent article; and 
Dr. Reece informs us, that on mixing it with the foreign extract of bark, or any astringent extract, it lose s 
its adhesive quality, and becomes “ powdery,” and at the same time loses its astringency. The extract 
