ROOT, S' AND RHIZOMES. 
143 
resemble ipecac, sometimes find their way into com- 
merce, and while they all possess emetic properties, 
none of them contain emetine. 
GLYCYRRH 3 Z A (Licorice Root). 
The dried rhizome and root of Glycyrrh'iza glabra, 
and of the var. glandulifera (Fam. Leguminosee), 
perennial herbs indigenous from Southern Europe to 
Central Asia, and extensively cultivated in Spain, 
Southern France and Italy. There are two principal 
commercial varieties: (1) Spanish Licorice, yielded by 
cultivated plants of G. glabra, and chiefly exported 
from Spain and Southern France, and (2) Russian 
Licorice, obtained from wild plants of G. glabra, var. 
glandulifera, growing in Southern Russia. The latter 
consists more largely of roots which are deprived of 
the periderm, whereas the Spanish variety consists 
mostly of rhizomes. 
Description. — Spanish Licorice. — Nearly cylindrical, 
more or less tortuous, cut or broken into pieces 14 to 
20 cm. long, 5 to 25 mm. in diameter; crown knotty; 
externally dark brown, longitudinally wrinkled or 
furrowed, with few rootlet scars, rhizome with corky 
patches and numerous small conical buds; fracture 
coarsely fibrous ; internally lemon - yellow, radiate, 
bark 1 to 3 mm. thick, wood porous, rhizome with 
small pith; odor distinct; taste sweetish, slightly acrid. 
Russian Licorice. — Nearly cylindrical, tapering, some- 
times split longitudinally, 15 to 30 cm. long, 10 to 
30 mm. in diameter ; externally lemon-yellow, nearly 
smooth, porous, with detachable bast fibers and circular 
rootlet scars, cork, if present, more or less easily detach- 
able; internally lemon-yellow, bark coarsely fibrous, 
wood radially cleft, not so fibrous as the Spanish 
variety. 
