128 BALSAM OF TOLU. 
melted resin, which flows through the hole as the wood 
burns, may be received into a vessel placed for the pur- 
pose of containing it. This resin, which is frequently 
called gum giiiacum, is of a greenish colour, but has 
sometimes a reddish hue. Its taste is pungent and 
acrid. From the bark of the tree there is frequently a 
spontaneous exudation : this has the name of native 
gum, and is imported in small, irregular, bright pieces, 
which are much more pure than the gum obtained in any 
other way. Guiacum is used as a strengthening medi- 
cine, and a warm aromatic ; it is employed as a remedy 
against rheumatic and other pains, and as an ingredient 
in many officinal preparations. On its first introduction, 
which was soon after the discovery of America, it was 
in such repute as to have been sold for seven crowns a 
pound. 
In the West Indies, the lark, flowers, and fruit, are 
each employed in medicine ; and of these the former is 
frequently used instead of soap for washing, in which 
process it gives a good lather. 
139. BALSAM OF TOLU is a reddish yellow, thick, and 
pellucid substance, of fragrant odour, which is obtained from a tree 
(Toluifera balsamum) which grows in South America. 
This tree is of considerable height; and has somewhat oval 
leaves, each on a short foot-stalk. The flowers are numerous, and 
in lateral branches; and the fruit is a round berry. 
The name of this balsam has been obtained from its 
being chiefly procured from the province of Tolu, on 
the north coast of South America, near the isthmus of 
Panama. Incisions are made in the bark of the trees, 
at a particular season of the year, and a resinous fluid 
of yellowish white colour oozes out* This is collected 
in small gourd shells. At first it is about the consist- 
ence of treacle, but it thickens by being kept ; and by 
age it becomes hard and brittle. Its smell is peculiarly 
grateful, somewhat resembling that of lemons ; and its 
taste is warm and sweetish. On being chewed, it ad- 
heres to the teeth. 
