Candida Capsules

Manual of The Medical Botany of The United States North America BY C.S. Rafinesque 1828 - Bergamot

Botanical name: Monarda fistulosaMonarda punctataMonarda didyma Related entry: Oleum Monardae.—Oil of Horsemint The leaves and flowering tops of Monarda punctata, Linné. Nat. Ord.—Labiatae. COMMON NAME: Horsemint. ILLUSTRATION: Bentley and Trimen, Med. Plants, 208. Botanical Source.—Horsemint is an indigenous perennial or biennial herb, with a fibrous root. The stems are obtusely angled, hoary pubescent, branched, and 2 or 3 feet high. The leaves are oblong-lanceolate to oblong, remotely and obscurely serrate, narrowed at base, punctate, and petioled. The flowers are yellow, with brown or purple spots, in numerous, dense, axillary whorls. The bracts are large, yellow, and red, lanceolate, obtuse at the base, sessile, and longer than the whorls. The corolla is nearly smooth, ringent, tubular, upper lips spotted with purple, lower lip reflexed, 3-lobed. Calyx elongated, cylindric, 15-nerved, subequally 5-toothed, and hairy in the throat; the teeth are short and rigid, awnless. Stamens 2, elongated, ascending, inserted in the throat of the corolla; anthers linear, cells divaricate at base, and connate at apex (G.—W.). History and Chemical Composition.—This plant is found growing in sandy fields and barrens from New England to the Gulf of Mexico, and westward beyond the Mississippi flowering during the summer. The entire plant has a rather fragrant odor, and a pleasant, pungent, slightly bitter taste. It contains an abundance of essential oil (Oleum Monardae, U. S. P., 1870) on which its active virtues depend. The oil may be obtained by distillation of the recent herb with water. The plant yields its virtues to alcohol, or boiling water by infusion. OLEUM MONARDAE, or Oil of horsemint, is of a yellowish, or more often yellowish-red or brownish-red color, and has a sharp taste and an aromatic, pleasant odor. Alcohol readily dissolves it. Below 5° C. (39° F.), it deposits crystals of a stearopten once called monardin, but which has subsequently been shown to be thymol(C10H13OH). H. J. M. Schroeter (Amer. Jour. Pharm., 1888) believes the oil to contain 50 per cent of a hydrocarbon (C10H16), 25 per cent of thymol, which he pronounced to be dextro-gyrate, while thymol from oil of thyme is optically inactive, and oxygenated bodies of the composition C10H18O. He also found small quantities of formic, acetic, and butyric acids in the form of esters. More recently, Prof. Edward Kremers and W. R. Schumann (Proc. Amer. Pharm. Assoc., 1896, p. 238) distilled the flowering herb of Monarda punctata of their own collection, and obtained an amber-colored oil of 0.9307 specific gravity, at 20° C. (68° F.), which yielded to a 10 per cent caustic soda solution, 56 per cent of thymol. The residue distilled with water, yielded an oil containing the hydrocarbon cymene (C10H14), previously shown by Brennan (1895) to occur also in the oil of Monarda fistulosa. Another lot of the herb collected by the same authors before flowering yielded upon distillation 3.39 per cent of oil, while more recently, Kremers and W. E. Hendricks (Pharm. Archives, 1899, Vol. II, p. 73), obtained only 1 per cent of oil from a flowering specimen of the plant. In the latter case, 60 per cent of phenols were present, mostly thymol. Its isomer, carvacrol, may be occasionally present in small quantity. The non-phenol part of the oil contained 10 per cent of an alcohol; furthermore, cymene, and a small quantity of dextro-rotatory limonene. Ɣ Action, Medical Uses, and Dosage.—Horsemint is stimulant, carminative, sudorific, diuretic, and anti-emetic. The infusion or essence is used in flatulence, nausea, vomiting, and as a diuretic in suppression of the urine, and other urinary disorders. The warm infusion is a stimulating diaphoretic, and has acquired some celebrity as an emmenagogue; it may be drank freely. The oil is extremely sharp and pungent, and applied to the skin, excites heat and redness, and if too long or too closely applied, will produce a painful blister. It is used like peppermint oil internally, and is employed locally in embrocations to relieve pain. The full strength oil may be used upon neuralgic parts. The M. didyma and M. fistulosa may be used as substitutes for the above. Related Species.—Monarda didyma, Linné; Oswego tea. This species grows in the Alleghany Mountains, from North Carolina northward to Canada. In the northern states it often grows along streams and in other wet situations. The flower is composed of a showy, large crimson corolla, and crimson-stained bracts. The stamens are much exserted. It is often cultivated in gardens. Monarda fistulosa, Linné; Wild bergamot, also called Horsemint. From New England states west and south, growing in thickets. Flowers are in a terminal head, large, and have a greenish, white, light lilac, or blue corolla. It is a variable species. The uses of these two species are similar to those of horsemint. The chemical composition of the oil of this plant is analogous to that of Monarda punctata, carvacrol taking the place of its isomer, thymol, contained in the latter plant. Less than 2 per cent of thymol is present in the oil of M. fistulosa. The latter also contains a crystalline red coloring matter resembling alizarin (see E. J. Melzner and Edward Kremers, Proc. Amer. Pharm. Assoc., 1896, p. 242, and Pharm. Archives, Vol. II, 1899, p. 76).

Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick. - Black Walnut

Juglans nigra Linn. Black Walnut. A tree valued for its timber, common in the western states of northeast America. The kernel of the nut is sweet and less oily than the butternut but greatly inferior to the Madeira nut. It is eaten and was a prized food of the Indians.

King's American Dispensatory By Harvey Wickes Felter and John Uri Lloyd 1898 - Garlic

Garlic. Botanical Source—The garlic plant has a stem about 2 feet high, leafy below the middle. It terminates in an 'umbelliferous head of pink, red or whit ish flowers, intermixed with bulbs, enveloped in a calyptriform, horned spathe. They appear in July, and are rather longer than their stamens. The leaves are acute, distichons, glaucous. and channelled above. The medicinal part is the vlgry proliferous, clustered bulbs, many of which are invested in the same silvery s 1n. . Description—The bulb is compound, subspherical, covered with mem branous scales. About 8 wedge-like, com ressed bulblets, are arranged circu larly around a central stein-base. The sma ler bulbs are appressed laterally, and consist of succulent scales, enveloping a central, fleshy mass. Garlic has an acrid. warm taste, and a disa reeable, ungent, alliaceous odor. History, ActiOn, and C emical onstituents.—Garlic is a native of Sicily, ' and is indigenous in Asia Minor and Central Asia, but is cultivated in gardens in various sections of the United States and Europe. The bulbs of this plant are ofiicial; when removed from the ground some of the stem is left attached, so that after desiccation, by exposure to the sun, or in a warm room, several stems may be secured together, thus forming small bundles for sale. The root loses about one-half its weight by drying, but scarcel ' an of its smell or taste. Garlic should be used without being previously dried. hou h changing color, garlic may be preserved in a closed jar with a small amount 0% alcohol for some length oftime, without impairment of its virtues. All parts of this plant but more espe cially the bulbs, have a strong, offensive, very penetrating and difl'usible smell, and an acrimonious, almost caustic taste; both of these properties are owing to an acrid, volatile oil, of a deep, brownish-yellow color (when crude), heavier than water, and possessing, in a strong degree, the odor and taste of the plant ; sul hur is one of its constituents, the oil containing 6 per cent of a compound (C, 1,Sg) and 60 per cent of a substance (C,H,,,S,); the rest are higher sulphur compounds. All 1 sulphide does not occur in-the oil (Semmler, 1892). When purified it is wit out color, not so heavy as water, and consists chiefly of a sulphur com pound. Water dissolves a small amount of it, while in ether and alcohol it is readily soluble. In contact with the skin, it occasions violent pain, rubefaction, and frequently vesication. Garlic yields its properties to alcohol, vinegar, acetic acid, and boiling water by infusion. Action, Medical Uses, and Dosage.—-Garlic is stimulant, diuretic, expec torant, and rubefacient ; it is used both for medical and culinary purposes. he medicinal efl'ects above stated are owing to the absorption of its volatile oil, the stimulating action of which causes thirst, promotes the activity of the various excretory organs, as the skin, kidneys, and mucous membrane of the air-tubes, communicating its odor to their excretions. It has been beneficially used in coughs, catarrhal ajfl‘fectiom, pertussis, hoarse'rwss, womw, and calculous diseases, during the absence of in animation. Externally, it has been employed as a resolvent in indolent tumors, and as a counter-irritant in cerebral and pulmonary a actions. When applied along the spinal column and over the chest of infants, in t e form of poultlce, it is very useful in ammonia; and placed over the region of the bladder, it has sometimes proved) effectual in producing a discharge of urine when retention has arisen from torpor of the bladder. Garlic juice, oil of sweet almonds, and glycerin, of each equal parts, mixed, and dropped in the car, has cured several cases of deafness, due probably to excessive cerumen, or to chronic debility of the mucous tissues of the organ of hearing. The dose of fresh garlic is 1 or 2 drachms; of the juice, a small teaspoonful. Large doses cause nausea, vomiting, purging and other unpleasant symptoms. The juice is often made into a syru with sugar, by nurses, for coughs, catarrh, and l'numary afiectr'one of infants. T e odor imparted to the breath by garlic an onions, may be very much diminished by chewing roasted cofl'ee grains, or parsley leaves and seeds.

The Dispensatory of the United States of America, 1918, Edited by Joseph P. Remington, Horatio C. Wood and others. - Goldenrod

Solidago. Goldenrod. Verge d'Or, Fr. Gold-ruthe, G.—There are very numerous species of this composite genus in the United States. Of these S. odora Ait., or the Sweet Golden-rod, was formerly official. S. Virgaurea L. [now S. Raudii (Porter) Britton], which occurs on dry or granitic soil in the northern United States and Europe, was formerly directed by the Dublin College. It is aromatic, astringent, in hot infusion diaphoretic, and is asserted to be diuretic. (Rev. Gen. de Clin. et de Therap., 1889.) For a study of the flowers of S. bicolor L., by Adam Conrath, see A. J. P., 1873, 253. For an analysis of S. rugosa Mill., see A. J. P., 1893, 122.

Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick. - Olive Leaf

Botanical name: Olea europaea Olea europaea Linn. Oleaceae. Olive. Mediterranean region. The olive has been in cultivation from the earliest periods of history. It is found wild in Syria, Greece and Africa and even in Spain but whether truly indigenous or escaped from cultivation is in doubt. The olive belongs to the fruits which were promised to the Jews in Canaan. Homer mentions green olives in the garden of Alcinous and Laertes, which were brought by Cecrops, the founder of Athens, to Greece. The cultivated tree was distinguished from the wild tree by Dioscorides. This tree was first brought to Italy, says Unger, 571 B. C. and, at the time of Pliny, had been carried over the Alps to Gaul and Spain. At the time of Cato, the Romans were acquainted with only 9 kinds of olives, in the time of Pliny with 12 and at the present time with 20. Humboldt says that, under the reign of Tarquin the Elder, this tree did not exist in Italy, in Spain or in Africa. Under the Consulate of Appius Claudius, the olive was still very rare in Rome, but, at the time of Pliny, the olive had already passed into France and Spain. It is said by others, however, that the olive was brought to France by the Phocian colony which inhabited Marseilles, 680 B. C. It is now extensively cultivated in Italy, southern France, Spain, Portugal, northern Africa, western Asia and Australia, and, of late years, its culture seems to be making rapid progress in southern California. In 1560, three plants were carried to Lima, Peru, one of these was stolen and carried to Chile and from this origin nourishing plantations became established. In 1755, the olive was introduced into South Carolina and, in 1785, it is reported as successfully grown. In this year, also, the South Carolina Society imported cuttings of olives. In 1833, two varieties were introduced at Beaufort, South Carolina, and are said to have succeeded fairly well. In 1869 and 1871, mention is made of the fruiting of olives at this place. In 1760, the olive was introduced into Florida by a colony of Greeks and Minorcans who founded New Smyrna, and about 1760 Anastasia Island, opposite St. Augustine, was remarkable for its fine olive trees. In 1867, fine crops were gathered in gardens in St. Augustine. On Cumberland Island, Georgia, a number of trees bore abundantly for many years prior to 1835 and, in 1825 at Darien, some 200 trees were planted. In 1854, olive trees were under cultivation in Louisiana, and Jefferys, 1760, speaks of olive trees there yielding palatable fruit and excellent oil but he may have referred to the wild olive, O. americana. In 1817, an attempt by a colony to cultivate the olive in Alabama was made, a grant of land being given conditionally on success, but the enterprise was not prosecuted and fell through. In California, the olive is said to have been planted in 1700. The use of the fruit for the expression of an oil and for pickling is very extensive, and these products are largely an object of export from southern Europe. In Cephalonia, according to Mrs. Brassey, the press cake is used by the peasants as a staple diet.

Ginseng and Other Medicinal Plants, 1936, was written by A. R. Harding. - Oregon Grape

Mahonia repens DRUG NAME—Berberis. OTHER COMMON NAMES—Rocky Mountain grape, holly-leaved barberry, California barberry, trailing Mahonia. HABITAT AND RANGE —This shrub is native in woods in rich soil among rocks from Colorado to the Pacific Ocean, but is especially abundant in Oregon and northern California DESCRIPTION OF PLANT—Oregon grape is a low-growing shrub, resembling somewhat the familiar Christmas holly of the Eastern states, and, in fact, was first designated as "mountain-holly" by members of the Lewis and Clark expedition on their way through the western country. It belongs to the barberry family (Berberidaceae), and grows about 2 to 6 feet in height, the branches sometimes trailing. The leaves consist of from 5 to 9 leaflets, borne in pairs, with an odd leaflet at the summit. They are from 2 to 3 inches long and about 1 inch wide, evergreen, thick, leathery, oblong or oblong ovate in outline, smooth and shining above. the margins provided with thorny spines or teeth. The numerous small yellow flowers appear in April or May and are borne in erect, clustered heads. The fruit consists of a cluster of blue or bluish purple berries, having a pleasant taste, and each containing from three to nine seeds. OTHER SPECIES —While Berberis aquifolium is generally designated as the source of Oregon grape root, other species of Berberis are met with in the market under the name grape root, and their use is sanctioned by the United States Pharmacopoeia. The species most commonly collected with Berberis aquifolium is B. nervosa Pursh, which is also found in woods from California northward to Oregon and Washington. This is 9 to 17 inches in height, with a conspicuously jointed stem and 11 to 17 bright-green leaflets. Another species of Berberis, B. pinnata Lag., attains a height of from a few inches to a feet, with from 5 to 9, but sometimes more, leaflets, which are shining above and paler beneath. This resembles aquifolium very closely and is often mistaken for it, but it is said that it has not been used by the medical profession, unless in local practice. The root also is about the same size as that of aquifolium, while the root of nervosa is smaller. Some works speak of Berberis repens Lindl. as another species often collected with aquifolium, but in the latest botanical manuals no such species is recognized, B. repens being given simply as a synonym for B. aquifolium. DESCRIPTION OF ROOTSTOCK—The rootstock and roots of Oregon grape are more or less knotty, in irregular pieces of varying lengths, and about an inch or less in diameter, with brownish bark and hard and tough yellow wood, showing a small pith and narrow rays. Oregon grape root has a very bitter taste and very slight odor. COLLECTION, PRICES AND USES—Oregon grape root is collected in autumn and brings from 10 to 12 cents a pound. The bark should not be removed from the rootstocks, as the Pharmacopoeia directs that such roots be rejected. This root has long been used in domestic practice thruout the West as a tonic and blood purifier and is now official in the United States Pharmacopoeia. The berries are used in making preserves and cooling drinks.