colchicum corm

Pharm.: Colchici cormus , the fresh corm of Col chicum autumn ale , or Common Meadow Saffron, which is collected about the end of June, and stripped of its coat, sliced transversely, and dried at 150° F. The fresh corm is about the size of a chestnut flattened where it has an undeveloped bud. The dried slices are about a line thick, firm, flat, and amylaceous. The taste is bitter and acrid. Used to make extract, an acetic extract, and Vinum colchici. According to Garrod, Colchicum increases the flow of the bile, and diminishes the heart's action; it po e es the power of controlling the pain and inflammation in cases of gout and inflammatory rheumatism. The seeds, Colchici semina , are used to form a tincture which has the same medicinal properties. They are hard, reddish brown, spherical seeds about the size of mustard seeds.