LEAVES AND HERBS. 
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internodes 1 to 3 5 cm. long. Leaves ovate or ovate- 
lanceolate, 5 to 10 cm. long, 2 to 7 cm. broad, apex 
acuminate ; base amplexicaul ; margin acutely four- 
lobed ; upper surface dark green and pubescent ; under 
surface grayish green and glandular-pubescent; mid- 
rib yellowish green, from which veins of the first 
order diverge at an angle of from 10° to 35° and pass 
into the lobes; texture fragile. Flowers solitary and 
with a pedicel about 4 mm. long ; calyx tubular, 
five-tootlied, about 10 mm. long, outer surface very 
pubescent; corolla five -parted, the lobes more or 
less unequal, somewhat spreading, the tube purplish, 
the limb yellowish, reticulate from purplish veins ; 
stamens, five, declined, mostly exserted ; stigma capi- 
tate. Fruit, a two-celled pyxis. Seeds numerous, 
campylotropous, somewhat reniform, flattened, 1 mm. 
long, light brown, finely pitted, with a curved embryo 
imbedded in the endosperm. Odor distinct. Taste 
bitter and somewhat acrid. 
Constituents. — Hyoscyamus contains several alka- 
loids identical with those of belladonna leaves, and 
in addition, scopolamine (or hyoscine) ; there is also 
present potassium nitrate about 2 per cent, and cal- 
cium oxalate. 
BELLADONNiE FOLIA (Belladonna Leaves). 
The leaves and flowering tops of Atropa Belladonna 
(Fam. Solanacese), a perennial herb native of Central 
and Southern Europe, and cultivated in England and 
Germany, from which countries most of the commer- 
cial supply is obtained. The leaves and tops are 
gathered when the plants are in flower, and used 
either fresh or after being dried. 
Description. — Usually in irregular matted frag- 
ments. Stem hollow, cylindrical, flattened, longitudi- 
