N. 0. LABIATE. 
1017 
used successfully in the treatment of diseases of urinary organs 
(Christy’s N. L. P. No. X, jp. 104, 1887). 
974. Coleus aromatieus, Bentli., h.f.b.i., iv. 625. 
Syn. : — Plectranthus aromatieus, Roxb. 466. 
Sans. ; — Pasha na bhedi. 
Vern. : — Pathar cliur (Id.) ; Fkiter-chur (B.) ; Pathor chur, 
pathur chur, owa (B.) ; Karpura vail i (Tel.) ; Panacha onva (Mar.). 
Habitat : — Cultivated throughout India. 
A perennial heib, shrubby below, hispidly villous or tomen- 
tose. Stem 1 - 3 f t . , fleshy. Leaves l-2in., petioled, broadly ovate 
or cordate, crenate, fleshy, very aromatic. Flowers shortly 
pedicelled, -jin. long, whorls distant, densely many-fid. Upper 
Calyx-lip ovate, acute membranous, lower acuminate. Corolla 
pale purplish, tube short, throat inflated, lips short. Stamens 
shortly exserted. Fruiting Calyx sub-erect. 
Uses : — “ Said by Sanskrit writers to have a specific action 
on the bladder and to be useful in urinary diseases, vaginal dis- 
charges, etc.” (U. C Dutt). It is employed in Cochin China, 
according to Lourero ( Flor . Cochin., p 452), in asthma, chronic 
coughs, epilepsy and other convulsive affections. Dr. Wight 
( Illust . vol. ii.) speaks of it as a powerful aromatic carminative 
given in cases of colic in children, in the treatment of which the 
expressed juice is prescribed mixed with sugar or other suitable 
vehicle. In his own practice he observed it to produce so 
decidely an intoxicating effect that the patient, an European 
lady, who had taken it on native advice for dyspepsia, had to 
discontinue it, though otherwise benefiting under its use. Thq, 
Rev. J. Long ( Journ . Ayri.-Ilort. Soc. India, 1858, vol. x , 
p. 23) also notices ils intoxicating properties, and states that 
the people of Bengal employ it in colic and dyspepsia. (Ph. 
Iud.) It is much employed (in Ceylon) as a medicine, especially 
for cattle, and a plant is always to be found growing in a little 
box suspended on the sides of native carts (Trillion). Used for 
claret, champagne, and moselle cup — as a flavouring adjunct 
(K. R. K.) 
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