62 
THE TANNINS. 
due to their having been analyzed while in the fresh 
condition. 
French galls, from Quercus ilex, are round, hard, 
light, reddish-brown, and related to the Burgundian 
galls from Quercus cerris, from which are also pro¬ 
duced the Greek as well as the Italian galls. The 
commercial name of Trieste galls is usually applied to 
those from Q. cerris. Istrian galls are very small, 
light, pale yellow in color, and contain 24 per cent, of 
tannic acid. Hungarian galls, from Q. Austriaca, are 
characterized by being covered with wart-like protu¬ 
berances. 
Pistacia galls are produced on the plants of a genus 
, of that name, belonging to the same natural order as 
the Rhus. Guibourt described one variety, produced 
on a plant of the genus Terebinthus, as a flattened ves¬ 
icle enlarged in the middle and tapering to a point at 
each end, seven centimetres long and seventeen milli¬ 
metres broad, with a very astringent taste and an odor 
resembling Ohio turpentine. Another variety pro¬ 
duced on the pistacia was described as from four to six 
centimetres in length and eight to fifteen millimetres in 
breadth, terminating by a sharp point. The taste was 
described as simply mucilaginous and aromatic without 
astringency. 
Tamarisk galls were described by Holmes as of the 
size of a pea to that of a bean, and containing 40 pei*- 
per cent, of tannic acid. Those from Morocco are pro¬ 
duced on Tamarix articulata. In India similar galls 
are produced on T. Gallica and T. orientalis. They are 
much used by the natives medicinally. 
Numerous varieties of galls have been noticed in the 
