QUALITIES. _Taste_, sweetish acid; _Odour_, none. CHEMICAL COMPOSITION.
℥j of Tamarinds is composed of Citric acid grs. 45, Malic acid grs. 2,
Super-tartrate of potass grs. 15, together with sugar, gum, jelly,
fecula, and woody fibre. USES. A pleasant febrifuge may be formed by
infusing Tamarinds in water or milk; they improve the taste of the more
nauseous cathartics. OFFICINAL PREP: _Confectio Cassiæ_. L.E.D. _Infus:
Tamarind: cum Senna_. E.D. CAUTION. Copper vessels should never be
employed for the preparation of any compound which contains _Tamarinds_.