CONVOLVULUS PANDURATUS. 
179 
B. S. Barton, we are informed that in Delaware the root is 
called kaussauder, or kassadar, which are corruptions of the 
word cassada, most probably negro names. It would appear 
that the best time for collection is the autumn. 
Chemical constitution. — Long as this article of the indi- 
genous materia medica has been known, it does not appear 
that any experiments have been instituted to determine its 
chemical constituents, at least, we have been unable to dis- 
cover that any such attempt has been made, from the means 
of information at command. It is therefore, with the desire 
to throw some light upon this portion of its history, that the 
following essay at analysis has been entered upon. The 
root employed was collected late in the autumn, cut into 
transverse slices, and carefully dried in the open air. 
Experiment 1st. — A decoction was made by boiling an 
ounce of the root, well bruized, in a pint of water for fifteen 
minutes, and straining. It was of a thick, sirupy consistence, 
of a dull brown color, and possessed the bitter taste of the 
root, with a slight degree of acrimony. To a portion of this 
decoction, a small quantity of a solution of iodine was added, 
which occasioned a deep blue color. With portions of the 
remaining decoction, a solution of the sulphate of iron pro- 
duced a blue precipitate. Alcohol, and a solution of sub- 
acetate of lead, occasioned white precipitates, and gelatine 
produced no appreciable alteration. 
Experiment 2d. — A tincture was made by macerating two 
ounces of the bruised root in a pint of diluted alcohol, for two 
weeks, and then filtering. It was of a clear, bright red color, 
possessing a bitter, nauseous taste, with a slight degree of acri- 
mony. This tincture, divided into portions, afforded a white pre- 
cipitate with corrosive sublimate, indicating the presence of albu- 
men, and was rendered turbid by water, from the separation 
of resin. When evaporated, an extract was formed of a red- 
dish-brown color, which was bitter to the taste, the acrimony 
of the tincture having been removed by heat. 
Experiment 3d. — An ounce of the powder was macerated 
in four ounces of absolute alcohol for seven days, and filtered. 
The tincture was of a light yellowish-brown color. A por- 
