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ORIGINAL COMMUNICATIONS. 
tion of it was evaporated to the consistence of an extract, 
which was of a reddish-brown color, and, to the taste, very 
bitter, and somewhat nauseous. Another portion was evapo- 
rated to one-half, and water added, which, at first, rendered it 
milky, but, in the course of a few hours, occasioned a delicate 
yellow precipitate. The clear liquor was then decanted, and 
the precipitate set aside for some time, when it became brittle 
and translucent. To the taste, this was much more nauseous 
than the extract, but not so bitter. It was soluble both in 
ether and alcohol, and burned with a yellow flame, emitting 
much smoke. 
Experiment 4th. — An ounce of the powder was macerated 
in four ounces of sulphuric ether for seven days, and filtered. 
The solution was clear, and of a yellowish color. Water, 
when added, rendered it milky, and, when the admixture was 
evaporated, a yellowish Oily matter was obtained floating upon 
the surface; it possessed a pungent, burning taste. This oily 
substance was found to leave a permanent greasy stain upon 
paper, and with a solution of potassa to form a soapy com- 
pound. 
Experiment 5th. — Five hundred grains of the root were 
incinnerated, and forty grains of ashes were obtained, which 
were lixiviated with boiling water and filtered. The clear 
liquor was evaporated to dryness and a whitish powder ob- 
tained, which possessed the property of neutralizing acids. 
With nitric acid it formed a crystalline salt, having all the 
properties of nitrate of potassa. 
Experiment 6th. — The residue of the last experiment was 
subjected to the action of dilute nitric acid and filtered. The 
solution produced a white precipitate with oxalate of ammonia, 
affording evidence of the presence of lime. 
From the foregoing experiments, we are lead to conclude 
that this root contains the following principles, viz., starch, 
gum, gallic acid, albumen, resin, fixed oil, potassa, and 
lime; to which may be added, bitter extractive, lignin, and 
coloring matter. 
Medical Properties. — Very little specific information is 
