80 
PHARMACAL PLANTS AND THEIR CULTURE. 
further study as to their reputed properties. Probably identical with 
C. microcarpa. 
207. Ceanothus americanus L. New Jersey tea. Rhamnacece. 
Cultivated. Roots rich in tannin. Leaves used as a substitute for 
tea. 
208. Ceanothus cuneatus Nutt. Lilac. Rhamnacece. 
Native plant, which should be more carefully studied. 
209. Ceanothus divaricatus Nutt. Soap bush. Rhamnacece. 
The blossoms are used as a substitute for soap. (Calif. Geol. Surv. 
Bot. 2:439.) 
210. Ceanothus integerrimus H. and A. Lilac. Rhamnacece. 
Seeds eaten by Indians. Bark and roots of this shrub used in 
malaria, catarrh, and liver troubles. Good forage plant. Fruiting 
capsule very bitter and should be studied more carefully as to possible 
medicinal properties. 
211. Ceanothus velutinus Dougl. Mountain balm. Snow brush. 
White lilac. Manzanita. Rhamnacece. 
The old Indians boil the leaves, dry them and smoke them like 
tobacco. Also employed medicinally, but no definite information 
could be obtained as to how ; perhaps it was used as a tonic. The 
Indians appear to be quite enthusiastic about it, and pronounce it 
“very good medicine.” Very likely used much like C. americanus, 
which owes its properties to the presence of tannic acid and an alka- 
loid ceanothine. (U. S. D.) 
212. Centaurea solstitialis L. St. Barnaby’s thistle. Yellow star 
thistle. Compositce. 
The mature plant is said to be poisonous to horses and cattle. 
Becoming a very troublesome weed. Cut green, it is said to make 
good fodder. Introduced from Europe. Requires further study. 
213. Cephalanthus accidentalis L. Button willow. Rubiacece. 
A tincture made of the bark has been found useful, as a tonic, as a 
laxative and as a remedy for fevers and coughs. 
214. Cerasus demissa Nutt. Choke cherry. ( Amygdalacece .) 
Rosacece. 
Fruits eaten fresh or dried. Green as well as nearly ripe fruit is 
very astringent. Inner bark gathered in large quantities for medic- 
inal use. Said to be useful as a tonic, to check diarrhoea and to relieve 
nervousness. The fresh berries are ground (crushed) up entire in a 
stone mortar and pestle. The dried fruit pulp is boiled and eaten. A 
decoction of the young shoots and bark is taken, apparently as a 
