ON CUCUMIS CITRULLUS. 
.93 
Experiment 7. — A pint of water was added to two ounces 
of the bruised seeds, and distilled over two-thirds. The wa- 
ter was slightly clouded, presenting a somewhat milky ap- 
pearance ; it possessed the odor and taste of the seeds, but 
contained no volatile oil. The residue in the retort was then 
strained and subjected to destructive distillation; about a drachm 
of a thick black viscid substance was obtained, composed 
entirely of gum, fecula, and coloring matter, insoluble in alco- 
hol and ether, entirely soluble in boiling water. From the 
aqueous solution, the gum was precipitated by subacetate of 
lead, and the starch by the tincture of iodine. 
The coloring matter which remained in solution was not 
deemed of sufficient importance for further experiment, as it 
was probably darkened in color by the temperature to which 
it was subjected. 
Summary. — From the results of the foregoing experiments 
we may reasonably conclude that the principal constituents 
of the seeds of the C. citrullus are, — first, gum ; second, 
starch ; third, resin ; fourth, coloring matter ; fifth, fixed 
oil in large proportion; sixth, salts ofpotassa, and probably 
lime; seventh, gallic acid ; eighth, lignin ; and ninth, un- 
cry stalliz able sugar. 
