ee 
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1 Sepr., 1897.] QUEENSIAND AGRICULTURAL JOURNAL. : 227. 
profession in India was called to it by Dr. Fleming in the year 1810. The 
following mode of administration employed by the late Dr. Lemarchand, of 
Mauritius, is recommended :—Take the fresh papaw juice, honey, of each a 
tablespoonful; mix thoroughly, gradually add three or four tablespoonfuls of 
boiling water, and when sufficiently cool take the whole at a draught, following 
its administration two hours subsequently by a dose of castor oil, to which a 
portion of lime-juice or vinegar may be added. ‘his may be repeated two 
days successively if required. The above is a dose for an adult; half the 
quantity may be given to children between seven and ten years of age ; and a 
teaspoonful to children under three years. If it cause griping, enemas contain- 
ing sugar have been found effectual in relieving it. . . . The author of the 
Makhzan says that it is a remedy for bleeding piles and ulcers of the urinary 
passages; and is also useful in dyspepsia; rubbing the milk in two or three 
times cures ringworm, or psoriasis, causing a copious serous exudation attended 
With itching. Evers has employed the milk in the treatment of splenic and 
hepatic enlargements with good results; a teaspoonful with an equal quantity 
of sugar divided into three doses was administered daily. 
Christy, in his “Commercial Plants and Drugs, No. 8,” quotes a case in the 
West{Indies where a sufferer from a violent attack of gall-stones, being far away — 
from medical aid, tried half-a-teaspoonful of the milk of the green papaw 
twice daily, with the result that in three days the pains had entirely left him. 
Papain.—the active principle of the juice is called Papain, and is now 
an article of commerce for medicinal purposes, and is said to be capable of 
digesting 200 times its weight of fibrine. 
The Chemist and Druggist gives the following simple method of 
Manufacturing papain:—‘'The juice is pressed out of the fruit, clarified by 
‘filtration through a twill bag, and the ferment precipitated by alcohol. It is 
then dried, but is sometimes purified by treatment of water.” 
A French physician (Dr. Bartholow), in 1895, tried papain in an obstinate 
case of tapeworm which had resisted all other methods of treatment. Doses of 
‘about ten grains were given three times daily, after each meal. Papain exerts 
a toxic action on the parasite—La Médic. Mod. p 
The Pharmaceutical Journal, 25th May, 1595 (quoting from Journ. des Mal. 
Cutan. et Syph., Feb. 1895) states that ‘‘ Papain is administered in the following 
Pigment in ichthyosis, or fish-skin disease. Papain, 8 parts; salicylic acid, 
4 parts ; glycerin and castor oil, of each 16 parts.” 
Chemical Composition—Herr Wittmack, according to Dymock, examined 
the properties of the wilky juice, with the following results :—He obtained, after 
repeated incision of a half-ripe fruit, nearly 2 grammes of white milky juice of 
the consistence of cream. ‘This dried on a watch-glass to a hard vitreous white 
mass, having what appeared to be greasy spots on the surface, but what really 
were flecks of a gelatinous substance that always adheres to the more hardened. 
material. The microscope showed it to be a fine grumous mass, containing 
Some large particles and isolated starch grains. lodine coloured the juice 
yellowish-brown, A portion of the juice was dissoived in three times its 
Weight of water, and this was placed with 10 grammes of quite fresh lean beef 
m one piece in distilled water, and boiled for five minutes. Below the boiling 
oint the meat fell into several pieces, and at the close of the experiment ib 
ad separated into coarse shreds. In the control experiments made without 
the juice, the boiled meat was visibly harder. A small piece of beef wrapped " 
in a papaw-leaf during twenty-four hours at 15 C.,.after a short boiling, became 
perfectly tender; a similar piece wrapped in paper, and heated in the same 
Manner, remained quite hard. pasta 
. . Collecting the Jwice.—A good price etn always be obtained for papaw 
juice. Some time ago a London firm was offering 10s. per 1b. for it, and were 
prepared to take considerable quantities. . 
The preparation is very simple. The unripe fruit has to be scarred or 
lined some 4in. deep with a sharp knife daily, and the juice caught and dried 
Upon sheets of glass, when it becomes at oncea marketable product. 
