1115
^.Composition.—J ohn (Gmelin, Handb. d. Chem. ii. 1269) analyzed thelr abell e Plum, and Berard the Reine-Claude (Green Gage), both in thetl, and unripe states (Thomson, Org. Chem. 890). The constituents of„ r, Pe fruit, according to the last-mentioned chemist, are, sugar 11 61,tr % 4'85, albumen 0 - 93, malic acid 1T0, vegetable fibre 1-21, lime afrif 6 ’ Wa ^ er 80‘24, [loss 0'06 ].— Pectin is also a constituent of these
t j t . Ovsiological Effects. —Fresh ripe plums, taken in moderate quan-( |- les > are wholesome and nutritive ; but in large quantities they readilyc j° r< ler the bowels. The immature fruit still more easily excites illThe medicinal prune is a mild laxative.
. bsEs.—The finer kinds of plums are employed at the table as a deli-Stv ," s dessert: the inferior qualities are used in pies, tarts, conserves, and. e etmeats. The larger prunes are also employed at the table as a1 ' Ser t- The medicinal prunes are employed as an agreeable and mild^ atu ’e for children, and during convalescence from febrile and inflam-0t . ° r y disorders. They are sometimes added to cathartic decoctions'fusions (as infusion of senna), to improve the flavour, and promoteaf Purgative effect. They enter into the composition of the confectionJ Se nna.
(S-
Pfts
PnTnus Lauro-cer'asus, Linn. D.
Sex. Syst. Icosandria, Monogynia.
story. — Belonius terms this plant the Cerasus trapezuntina. o—, Hist. Rei Herb. i. 377). It was introduced into Europe , fromjUisonde, in 1576.
j) i° Ta ny. Gen. Char. — Drupe globose or umbilicate at the base,( s , J, quite smooth, not covered with a pruinose powder. Nucleus 0n ° ne ) somewhat globose, smooth.—Young leaves conduplicate. Pedicelspowered or ramose (D. C.)p ' Char.—R acemes shorter than the leaves.
flowered or ramose (D. C.)
~ ’ ’ Leaves ovate-lanceo-
a'nw’ re uiotely serrate, with two to four glands beneath. Fruit ovate,
Cat MD.c.)
s ta]l/ ever g reen under-shrub. Smooth in every part. Leavesb]„ , e d> coriaceous, shining. Petals roundish, spreading white.
Hj the . size of a small cherry.
"Trebizonde. Common in gardens everywhere.
Escr iption. —Cherry-laurel leaves (folia lauro-cerasi) have scarcely0< ^° Ur until bruised, when they give out the characteristic or bitter,°ud odour of the plant. Their taste is very bitter, aromatic, and
short-
Fruit
J'Sfltlfl a Vlof
By drying they lose their odour, but retain theirTheir w atery infusion is rendered green by the sesquichloride
y astringent,our. —
UDn.
c
c C^' osition .—I am unacquainted with any complete analysis ofqfluurel leaves. They were imperfectly examined in 1797 by L. J.(/4irf a ' v du Celliee (Pf'aff, Mat. Med. Bd. v. S. 152). In 1802, Schraderfrou, i 151) discovered hydrocyanic acid in the volatile oil obtainedthe l- The recent researches into the origin of the volatile oil of
tk e | tter almond (see p. 1106), render it probable that the volatile oil ofc le rry-laurel does not pre-exist in the leaves. The supposed consti-