JALAP

So called from Xalapha in Mexico, whence it originally came. The dried root of the Ipomcsa jalap a. This root occurs in irregular globular pieces of a dense and resinous texture: when reduced to powder it has a very peculiar and nauseous odour and taste. In doses of from five to twenty grains, jalap is a drastic purge: it is apt to gripe and nauseate. [s. 630]