STIMULANTS, 109 
immense quantities from India, east and west. We presume 
our readers are all acquainted with the shape and colour of 
them. They are the unexpanded flowers of the tree. The clove 
is amongst the most stimulating of aromatics, but its. 
stimulant quality can hardly be reckoned as diffusive, as it 
will gencrally be noticed that the pungency imparted is felt 
most inthemouth. However, they are valuable in some forms. 
of trouble,—sick stomach, flatulency, gout, dyspepsia. The 
infusion of the powder is probably the best way totakeit. A 
teaspoonful to a pint of boiling water, pour off the clear, 
sweeten and drink about a wineglassful. For a dose from 5 
to 10 grains of the powder may be taken in substance. The 
essential oil is much used as a cure for toothache; also in 
combination for perfumes. This is another ingredient of the 
Composition and Stomach Bitters. 
CAMPHOR (Campuora). 
This gum is obtained from a tree which is a native of 
China, Japan, and Eastern Asia. It is described as an 
evergreen of considerable size, with straight trunk below, but. 
divided above with many branches, which are covered with a 
smooth greenish bark. The leaves stand on long foot-stalks, 
which are lance-shaped, smooth, and shining, with well- 
marked veins. Their colour is a greenish yellow on their 
upper surface, pale on the under, and two to three inches long. 
The flowers are small and white, arranged in clusters, standing 
on spikes, The fruit is a red berry, resembling that of 
the cinnamon, The leaves and all parts smell strongly of the. 
camphor. The gum is separated by the following process :—- 
The roots and branches are cleaned, cut into chips, 
and placed in a little water in large iron vessels, 
which have large earthen lids of dome-shape. This is 
filled with rice straw. A moderate heat is applied. The 
camphor condenses on the straw. Then it is melted and 
strained out. The gum runs into moulds of various 
shapes. As it is found in chemists’ shops, it has been 
subject to another process of refining. This is done in the 
