TAMARINDUS.—TAMARIND.

045

Melt, and add to the mixture when halfcold,

Powdered Tacamahac, four ounces.

■------------- Balsam of Peru, ] of each,

Oil of Mint, J twodrams.------- Cloves, one ounce.

Mix. (Sax. ; Wirtem. ; Spielmann)

Fuld. prescribes one pound and a halfof wax, half a pound of turpentine, threeounces each, of tacamahac and of nutmegs,half an ounce of balsam of Peru, and twodrams of oil of mint. — Van Mons — sixty-four parts of wax, eight of turpentine,thirty-two of tacamahac, one of oil ofcloves, and two each, of oil of nutmeg andof balsam of Peru.

R. Galbanum,Tacamahac,Yellow Wax,Assafcetida,Cumin,Turpentine,

Make a plaster.

R. Tacamahac,

of each,an equal part.

(Augustin)

one ounce.

Mastic,

Storax,

Mace,

Nutmeg, S-

Cloves, J

Balsam of Peru,

Oil of Caraway,

-------- Mint,

Yellow Wax,

Turpentine,Make a plaster. (Bruns.)R. Crust of Bread, grated,

Tacamahac,

Mastic,

Cloves,

Nutmegs,

Oil of Mint,

Yellow Wax,

Turpentine,

Oil of Mastic,

------ Quince,

Make a plaster.Spielmann)

This plaster is applied to the epigastriumto arrest vomiting and diarrhoea, and alsoas tonic and carminative.

of each, half an ounce.

of each, one dram.

two drams.

of each,

twenty drops.

four ounces.

two ounces.

two ounces,one ounce.

of each,half an ounce.

six ounces.

> of each, one ounce.(Palat. ; Wirtem. ;

r (aaßj hnii

TAMARINDUS INDICA, Linn.— TAMARIND TREE.

Lond. ; Dubl. ; Edinb.; Amer. ; Amst. ;Ant. ; Batav. ; Bavar. ; Belg. ;Bruns. ; Dan. ; Hisp. ; Gall.; Fear.;Fenn. ; Fuld. ; Hamb. ; Hass.; Lipp.;Olden.; Lusit.; Pol. ; Borus.; Ross.;Sax. ; Suec. ; Wirtem. ; Herbip. ;Ainslie ; Bergius ; Brugnatelli ;Coxe ; Guibourt; Murray and Gme-lin ; Paris; Piderit; Saunders;Spielmann ; Zarda.

A fine tree of the East Indies. (Trian-4ria Monogynia, Linn. ; Leguminos<p > Juss.;Fig. Flore Medic. VI. 338)

The fruit, Tamarinds ; Tamarindi, Fruc-tus Tamarindorum, are employed.

Synonimes :— Tamarins, Fr.; Tamarind-en, Sauerdatteln, Germ.; Umblie, Arab.;Dos.; and Hind.; Tamaryndy, Indy-anske daktyle, Rohem. ; Tamalaki,Band. ; Cay-nie, Cochin. ; Mahasi aní-llala, Cyng. ; Tamarin, Dan. ; and Suec;Tamarindo, Ital. ; Span.; and Port. ;Tamarinde, Dut.; Kamal,jAV. ; Heghka,Mal. ; Tumiri hindi, Pf.ks. ; Amlika,Tintili, Sans.; Pullie, Tam. ; Chintapnnddo, Tel.

It consists of rather compressed pods,from three to five inches in length, indéhis-cent, of a brown-grey colour, filled with a

thick pulp, containing several rather large,shining, angular, compressed seeds.

The pulp is of a glutinous consistence, ofa dark-brown colour, of a vinous odour,and of an agreeable and acidulous taste,becoming nauseous in time.

It contains, according to Vauquelin,starch, sugar, jelly (pectic acid), gum, citric-acid, super-proto-tartrate of potassium,tartaric acid, and malic acid.

pulp of tamarinds.

Pulpa Tamarindorum. (Amst. ; Ant. ;Batav. ; Bavar. ; Belg. ; Bruns. ;Dan. ; Gall. ; Fenn. ; Fuld. ; Hann. ;Hass.;Olden. ; Lusit. ; Palat. ; Pol.;Borus. ; Sax. ; Suec. ; Wirtem. ;Herbip.; Piderit; Spielmann: Swe-diaur; Van Mons)

R. Tamarinds, any quantity.

Triturate them with water to form a ho-mogeneous mass ; rub this on the underside of a hair-sieve with a wooden spatula :remove the pulp which passes through witha silver spatula, and preserve it in a potcovered with paper. (Ant. ; Batav. ;Belg. ; Van Mons)

Amst. ; and Gall, direct the tamarindsto be triturated with boiling water. — Lu-

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