LEAVES AND HERBS. 
211 
COCA (Coca Leaves). 
The leaves of Erythroxylon Coca, and its varieties 
(Fam. Erythroxylacese), shrubs probably indigenous 
to Bolivia and Peru, where they are extensively culti- 
vated, as well as in Java and Ceylon. The leaves are 
picked two or more times a year and carefully dried 
in the sun. There are two principal commercial varie- 
ties — Bolivian (Huanco) and Peruvian (Truxillo), the 
former being preferred: 
Description. — Bolivian Coca. — Oval, obovate or ellip- 
tical, 3 to 7 cm. long, 2 to 3 cm. broad ; apex acute, 
slightly mucronate ; base acute; margin entire, some- 
what revolute ; upper surface dark green, glabrous, 
midrib with a distinct ridge; under surface yellowish 
green, distinctly undulate, with numerous minute 
papillae, frequently with a row of collenchymatous 
cells about 4 mm. on either side of the midrib and 
extending from the base to the apex; petiole dark 
brown, 1 to 6 mm. long; texture somewhat coriaceous; 
odor distinct ; taste hitter, and producing a sensation 
of numbness. 
Peruvian Coca. — Leaves usually more broken, 3 to 5 - 5 
cm. long, 1'5 to 2 cm. broad ; upper surface light green, 
ridge on the midrib faint or wanting; under surface 
light yellowish green, the curved line on either side of 
the midrib usually wanting; more or less fragile; sen- 
sation of numbness produced by it not so pronounced. 
The flowers of a species of Inga (Fam. Leguminosae) 
are frequently present. The pedicel is about 2 mm. 
long; the calyx yellowish brown, about 1 cm. long, 
five-toothed, pubescent ; corolla cylindrical, or some- 
what funnel-shaped, five-toothed, about 1 cm. long, 
yellowish brown, very pubescent ; stamens numerous, 
more or less united into a tube, exserted, filaments 
reddish brown. 
