176. LAURUS.—LAUREL. SWEET BAY. The leaves of Lau'rus nobi'lis Linné. Oval-oblong, about 50 to 100 mm. (2 to 4 in.) long, brownish, pellucid-punctate; margin entire, wavy; taste aromatic, bitter, somewhat astringent; odor fragrant, due to a volatile oil. The chief constituent, however, is a fixed oil (see below) present to the extent of about 30 per cent. Stimulant and astringent, quite popular as an astringent injection.
176a. OLEUM LAURI.—LAUREL OIL. A green, granular, semi-solid of the consistence of butter. It consists mainly of laurostearin, but contains a small quantity of volatile oil which makes it a very aromatic base for liniments and ointments.
A Manual of Organic Materia Medica and Pharmacognosy, 1917, was written by Lucius E. Sayre, B.S. Ph. M.