Am.  Jour.  Pharm. 
Nov.,  1885. 
Products  of  the  Mezquite. 
543 
ferric  salts,  but  which,  after  acidnlation  with  hydrochloric  acid  and 
the  addition  of  alcohol,  yields  a  white  precipitate.  The  gum  contains 
12*6  per  cent,  of  moisture,  and  on  ignition  leaves  2  per  cent,  of  ash  ;  this 
yields  to  water  26'229  per  cent.,  containing  potassium  and  a  small 
amount  of  sodium,  while  hydrochloric  acid  dissolves  73*442  ])er  cent., 
containing  mainly  calcium  (about  one-half  the  weight  of  ash),  with 
small  amounts  of  magnesium  and  aluminium.  The  gum  is  free  from 
starch,  and  by  boiling  with  hydrochloric  acid  is  converted  into 
glucose. 
Gum  mezquite  does  not  appear  to  be  much  used  at  present,  as  the 
price  of  gum  arabic  is  low ;  it  is  applicable  to  all  purposes  like  gum 
arabic,  though  tlie  dark-colored  varieties  may  be  objectionable  in  some 
cases.  In  medicine  it  does  not  only  answer  as  well  as  gum  arabic,  but 
may  be  used  with  advantage  occasionally,  since  its  solution  can  be 
combined  with  basic  lead  acetate  and  with  ferric  salts  without  being 
precipitated.  No  doubt  in  time  gum  mezquite  will  become  a  commer- 
cial article  of  some  importance.  It  is  generally  assorted,  according  to 
its  color,  into  four  varieties  or  grades. 
Note  by  the  Editor. — The  Mexican  Pharmacopoeia  contains  some 
interesting  information  on  the  mezquite,  supplementing  that  given  above. 
The  name  "mezquite"  is  applied  to  Prosopis  dulcis,  Kunth\  P.  micro- 
phylla,  Al/njIA,  and  P.  julifiora,  De  Cayid.]  an  extract  is  prepared  from  a 
decoction  of  the  leaves,  and  this  dissolved  in  water  is  known  nnder  the 
name  of  *'  balsamo  de  mezquite,"  and  used  in  various  inflammations  of  the 
eye.  The  fruit  is  used  as  food,  and  by  fermentation  yields  considerable 
alcohol ;  the  colorless  distillate  has  a  peculiar  odor,  and  when  of  from  50  to 
60  per  cent,  strength  is  called  "  vino  de  mezquite."  The  gum  is  stated  to 
be  commonly  mixed  with  another  gum,  jDrobably  obtained  from  Acacia 
albicans,  which  has  a  much  darker  color,  and  the  solution  of  which  is 
darkened  by  potassa,  while  the  solution  of  gum  mezquite  is  rendered  white 
by  this  reagent ;  the  distinction  was  ascertained  by  A.  Morales  in  his  com- 
parative studies  of  the  Mexican  gums. 
Wine  of  Coca  in  Fatigue.— Dr.  E.  R.  Palmer  contributes  to  the  Ayner- 
ican  Practitioner  for  February  an  account  of  a  physiological  experiment 
made  during  a  walking-match,  upon  the  effects  of  coca  in  sustaining  the 
system  under  prolonged  muscular  effort.  The  subject  was  a  young  girl  of 
seventeen  years,  who  was  a  professional  i^edestrian,  but  who  was  much  re- 
duced in  strength  by  i)oor  food  and  too  great  reliance  upon  alcoholic  stimu. 
lants.  The  effect  of  the  coca  in  sustaining  muscular  vigor  were  very 
marked.  About  a  pint  of  the  wine  of  coca  was  consumed.  The  distance 
traveled  was  three  hundred  and  fifty  miles  in  seven  days. — Columbus  Med. 
Jour.,  May,  1885. 
