BERRIES OF AVIGNON

and Persian Berries . ( Graines d’Avignon , Fr.; Gelbbeeren , Germ.) A yellowish dye-drug, the fruit of the rhamnus infector i us , a plant cultivated in Provence, Langue doc, and Dauphiné, for the sake of its berries, which are plucked before they are ripe, while they have a greenish hue. Another variety comes from Persia, whence its trivial name; it is larger than the French kind, and has superior properties. The principal substances contained in these berries are: 1. A colouring matter, which is united with a matter insoluble in ether, little soluble in concentrated alcohol, and very soluble in water: it appears to be volatile. 2. A matter remarkable for its bitterne , which is soluble in water and alcohol. 3. A third principle, in small quantity. A decoction of one part of the Avignon or Persian berry in ten of water affords a brown-yellow liquor bordering upon green, having the smell of a vegetable extract, and a slightly bitter taste. With gelatine that decoction gives, after some time, a slight precipitate ,— | — | alkalies | a yellow hue, | | — | acids | a slight muddine , | | — | lime-water | a greenish-yellow tint, | | — | alum | a yellow colour, | | — | red sulphate of iron | an olive-green colour, | | — | sulphate of copper | an olive colour, | | — | proto-muriate of tin | a greenish yellow with a slight precipitate. (See Calico Printing. ) |