FRUITS. 
20S 
The fruit is collected before it is ripe, the rind 
removed and used either in the fresh or dried condi- 
tion. The commercial article is obtained from Malta, 
Sicily and Spain. 
Description. — Usually cut longitudinally into quar- 
ters; elliptical, acute at both ends, 4 to 6 cm. long, 2 to 
3 cm. wide, 2 to 6 mm. thick ; externally yellowish or 
brownish green, with numerous circular depressions, 
a scar at one end and occasionally the remains of the 
calyx; internally light yellowish brown, wrinkled, 
with numerous conical projections and numerous large 
oil-secretion reservoirs ; fracture short, tough, porous ; 
odor aromatic ; taste aromatic and bitter. 
Occasionally in ribbon-like bands 2 to 12 cm. long, 
5 to 10 mm. wide, about 2 mm. thick, externally yel- 
lowish brown. 
Constituents. — Volatile oil; two bitter principles 
aurantiamarin and aurantiamaric acid ; a tasteless, 
crystalline glucoside hesperidin ; tannin ; calcium oxa- 
late; ash about 5 per cent. 
TAMARINDUS (Tamarind). 
The preserved pulp of the ripe fruit of Tamarindus 
Indica (Fam. Leguminosse), a tree indigenous to Trop- 
ical Africa and cultivated in the West and East Indies, 
from whence the two chief commercial varieties are 
obtained. 
Description. — West Indian Tamarind. — Usually a 
blackish-brown mass, with a distinct odor and strongly 
acidulous, sweet taste, and in which are imbedded 
numerous seeds inclosed in a loose tough membrane; 
seeds anatropous, oblong or flattened-quadrangular, 12 
to 14 mm. long, 8 to 11 mm. broad, 5 to 7 mm. thick, 
dark reddish brown, smooth, one edge furrowed, trans- 
versely striate, very hard ; cotyledons plano-convex. 
