1 Noy., 1897.] QUEENSLAND AGRICULTURAL JOURNAL. 371 
Economie Botany. 
No. 3. 
LIQUORICE (G@LYCYRRHIZA GLABRA, Lrny.) 
By J. F. BAILEY. 
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Derivation—From the Greek glykys, sweet, and rhiza, a root: glabra 
means smooth, and refers to the pods, which in the genus are usually rough. 
Description —A leguminous perennial herb with cylindrical roots running 
to a considerable length and depth, brown on the outside, yellow inside, soft 
and succulent. Stems erect, attaining 2 or 3 feet in height, smooth, and 
of a dull grey colour. Leaves unequally pinnate, leaflets generally about 13. 
Flowers pale-blue, in erect stalked racemes in the axils formed by the leaves 
and stems. Pods small, smooth, and compressed. (Vide Plate.) Native of 
North Africa, Southern Europe, Syria, Persia, and Afghanistan, but cultivated 
in many countries. i 
Cultivation.—The plant has been tried this side of the Main Range, but the 
cultivation has not so far proved a success. The part of the colony to suit it 
should be about Warwick, and thence to the border. Liquorice succeeds best 
in deep sandy loam, which should be trenched by the spade or plough, or with 
the aid of both, to a depth of 2 or more feet, and manured if necessary. Plants 
or sets consist of the side roots which have eyes or, buds.» These should be 
dibbled in rows 4 feet apart, and from 18 inches to 2 feet in the rows. The 
after culture consists of keeping clear of weeds by horse or hand hoeing. 
August would be the best month for planting. The plant, which requires two 
or three years to perfect its growth, should yield from L8 to 20 cwt. to the acre. 
If practicable, the plants should not be allowed to flower, as the flowering 
deteriorates, to some extent, the value of the product from a commercial point 
of view, much of the juice being consumed in perfecting the flowers and fruit, 
the roots thus becoming impaired. 
In England wheat is recommended to follow liquorice, as, in consequence 
of the highly fertilised and mechanically favourable state of the soil, it has 
been found to yield heavy crops. 
It has been grown in South Australia, and produced very satisfactory crops. 
Chemical Composition —Liquorice root contains, in addition to sugar and 
albuminous matter, a peculiar sweet substance named glycyrrhizin, which is 
precipitated from solution in water by acids. Being contained in the root as 
an ammoniacal compound, it forms garnet-coloured shining scales when pre- 
cipitated, purified, recombined with ammonia, and dried on glass plates. These 
possess the persistent sweet taste of liquorice; a grain will flavour 6 oz. of 
water. (P. J. 1875.) 
Preparation.—The perennial downward running roots, as well as the long 
horizontal stolons which they throw off below the surface of the soil, are 
equally preserved for use. After being dug up, which is done by a process of 
retrenching the ground, the roots are washed, trimmed, and sorted, and then 
either sold fresh in their entire state or cut into short lengths and dried for sale. 
The extract is prepared by macerating for twenty-four hours 1 lb. of 
liquorice root sliced, in a gallon of boiling water ; then boiling down to four 
pints, straining the solution, and evaporating it to a requisite consistence. 
Extract of liquorice is made up in two forms—viz., in cylindrical rolls or 
sticks, which is termed stick liquorice, and in masses or blocks, which is called 
liquorice paste. he former is the kind used as a sweetmeat and in medicine ; 
the latter principally employed in the preparation of tobacco for chewing and ~ 
smoking. (B. and I. Med. Pl.) 
Market Price—The wholesale price in Brisbane for small quantities of 
the dried root ranges from 1s. 8d. to 1s. 9d. per Ib. 
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