CONSTITUENTS OF THE FRUIT OF ANACARDIUM. 135 
variegated colour, by which they are easily distinguished 
from those nuts which are still frequently met with among 
druggists by the name of Eastern Anacardium ; the latter 
are blackish-brown and cordate. 
The nut incloses a kernel, which in taste exactly resem- 
bles sweet almonds, and contains a sweet fatty oil; the 
pericarp, which consists of two lamellae about a line apart 
from each other, incloses in its intermediate cellular cavities 
a brown balsam-like substance, which is oily at the ordinary 
temperature, has a burning acrid taste, and produces in- 
flammation of the skin. 
The fruit of Anacardium were first examined by Cadet, 
who found in them gallic acid, and noticed the acridity of 
the substance contained in the pericarp ; but he was not of 
opinion that it could be employed with success in medicine. 
They were subsequently examined by De Mattos, who 
found in the shells, besides the acrid body, which he calls 
resin, a large quantity of gallic acid, tannin, an extractive 
substance, a gum-resin, [gomme d^acajoii) and a green 
colouring principle. His attention was especially directed 
to the medicinal action of this resin, but he extolled its 
properties so extravagantly, that it was apparently soon 
forgotten. He employed it both externally as a vesicative, 
and inwardly in doses of 2 grs. as a drastic, and in doses of 
from a quarter to half a grain as a gentle stimulant. 
Similar results were obtained by two French physicians, 
MM. Eindrall and Bully. 
To obtain this body, the nuts, freed from the kernels and 
crushed, were exhausted with ether as long as this removed 
anything, the ether distilled from the clear solution, and the 
residue repeatedly washed with water to remove a small 
quantity of tannic acid which was mixed with it. In this 
manner a reddish-brown liquid was obtained, which pos- 
sessed scarcely any smell, and resembled Peruvian balsam ; 
it formed about one-third the weight of the shells. At the 
ordinary temperature it is of an oily consistence, is very 
