coast
and Cochin-China. It bears an orange-like fruit, containing seeds
that have an intensely bitter taste, owing to the presence of two
most energetic poisons, _strychnine_ and _brucine_. The pulp
surrounding the seeds is said to be harmless, and greedily eaten
by birds. The wood of the plant is hard and bitter, and possesses
similar properties to the seeds, but in a less degree. It is used
in India in intermittent fevers and in cases of snake bites. _S.
tiente_ is a Java shrub, the juice of which is used in poisoning
arrows. _S. toxifera_ yields a frightful poison called Ourari or
Wourari, employed by the natives of Guiana. This is considered to
be the most potent sedative in nature. Several species of
_Strychnos_ are considered infallible remedies for snake bites;
hence are known as snakewood. _S. pseudo-quina_, a native of
Brazil, yields Colpache bark, which is much used in that country
in cases of fever, and is considered equal to quinine in value. It
does not contain strychnine, and its fruits are edible. _S.
potatorum_ furnishes seeds known in India as clearing-nuts, on
account of their use in clearing muddy water. St. Ignatius beans
are supposed to be yielded by a species of Strychnos, from the
quantity of strychnine contained in the seeds.

400. SWIETENIA MAHAGONI.--This South American plant furnishes the
timber known in commerce as mahogany. The bark is considered a
febrifuge, and the seeds prepared with oil were used by the
ancient Aztecs as a cosmetic. The timber is well known, and much
used in the manufacture of furniture.

401. TACCA PINNATIFIDA.--This is sometimes called South Sea arrowroot.
The tubers contain a great amount of starch, which is obtained by
rasping them and macerating four or five days in water, when the
fecula separates in the same manner as sago. It is largely used as
an article of diet throughout the tropics, and is a favorite
ingredient for puddings and cakes.

402. TAMARINDUS INDICA.--The tamarind tree. There are two varieties of
this species. The East Indian variety has long pods, with six to
twelve seeds. The variety cultivated in the West Indies has
shorter pods, containing one to four seeds. Tamarinds owe their
grateful acidity to the presence of citric, tartaric, and other