119 
It gave, by analysis, 43-7 and 43-07 carbon, 6-6 and 6-4 hydrogen, agreeing with the formula 
C',, H 10 5 (444 C. and 6-24 H.). Like starch, lerp-amylum rotates the plane of polarisation to the right, 
and on digestion with dilute sulphuric acid, &c., forms a crystallisable carbohydrate, which agrees in its 
properties with dextrin. It is insoluble in ammonia cuprate, and is homogeneous. 
Though the behaviour of lerp-amylum to iodine and to water, and its insolubility in cupr- ammonia, 
distinguish it from cellulose, it is to be borne in mind that there are forms or conditions of cellulose which 
are blued by iodine and dissolve in water. (Fliickiger in Watts' Diet., vii, 2nd Suppl., 733.) 
(Also " Lerp Manna von Eucalyptus dumosa." Jahresb. d. Pharm., 1868, s. 124, 
and 1869, s. 114.) 
14. See also F. A. Fliickiger and D. Hanbury. Histoire des Drogues, ii, 59. 
" La Manne d'Australie " and " La Manne de Lerp d'Australie." 
5. Watery Liquids from Eucalyptus Trees. 
Everyone who has given attention to Eucalyptus has heard of the sweetish sap 
of the Cider-tree of Tasmania (Eucalyptus Gunnii Hook, f.) which, however, we have 
heard less of since the standard of living in the bush has been raised. 
1. The first reference I can find is the following. Sir William Hooker (Bot. Mag., 
t. 4,036, 1843), had been speaking of the manna of Van Diemen's Land (E. viminalis, 
by a slip referred to as E. virgata). He goes on to say, " Another Eucalyptus on the 
mountains of Van Diemen's Land is called the Cyder Tree; it yields a liquor 
resembling black beer, by boring into its trunk." 
2. In the following year Dr. J. D. Hooker described the cider-tree under the 
name of E. Gunnii. 
Following is Hooker's account of the cider (London Journal of Botany, iii, 499, 
1844) given with his description of E. Gunnii. A good modern chemical analysis of 
this liquid in a fresh state, for it soon ferments, is a desideratum : . 
At the time when I visited the habitat of the cider-trees the sap had not commenced to flow, and 
the wood, which is of a pale yellow colour, merely tasted, when fresh cut, rather sweet. I am indebted to 
Mr. Gunn for a bottle of the fluid, collected about two years ago. It has now a very acid taste. For the 
following interesting analysis of it I ani obliged to my friend, Dr. R. D. Thomson, of Glasgow : Specific 
gravity, 1,338-1 ; water being 1,000. The smell resembles that of foreshot spirits, that is a faint alcoholic 
fluid. When distilled in the water-bath a distinctly acid fluid came over, which sinelled of alcohol ; the 
liquid in the retort remaining also acid. The acid was neutralised by saturating with carbonate of soda. 
On evaporating the saturated solution, fine needle-shaped crystals remained, which, when heated with 
sulphuric acid, emitted a strong smell of acetic acid, and proved to be acetate of soda. The liquor in the 
retort, when evaporated, afforded a quantity of syrup, and the fluid smelling of alcohol was proved to 
contain that substance. The cider, therefore, consists of 
Sugar, Water, 
Acetic acid, Alcohol, 
besides a small quantity of albuminous substance, coagulated by heat, and which probably acted as the 
ferment in converting the sugar first into alcohol and then into acetic acid. 
It is worthy of note that country people usually term all watery liquids from 
trees " cider." 
