In their botanical character they are essentially different, being distinct leaves, not leaflets, which is the case with true senna.

The SUMBUL root, which has recently been introduced into the French market, is the root of an umbelliferous plant, which is characterised by a strong odor of musk.  The pilgrims, on their return from Mecca, generally import to Salonika, Constantinople, &c., among other articles of trade, various plants with a musk-like odor.  The preparation of these vegetable substances is said to be effected by smearing them over with musk-balsam.

FOOTNOTES: 

[Footnote 1:  Ure’s Dictionary of Arts and Manufactures.]

[Footnote 2:  Fractional parts are not necessary to include.]

[Footnote 3:  Dr. Lindley is in error as to the discriminating duties—­British cacao pays 9s., and foreign 18s.]

[Footnote 4:  According to Breen’s History of St. Lucia up to 1844.]

[Footnote 5:  Caffeine (the principle of coffee) and theobromine (the principle of cacao) are the most highly nitrogenised products in nature, as the following analysis will show:—­

Caffeine, according to Pfaff and Liebig, contains—­

Carbon 49.77 Hydrogen 5.33 Nitrogen 28.78 Oxygen 16.12

Theobromine, according to Woskreseusky, contains—­

Carbon 47.21 Hydrogen 4.53 Nitrogen 35.38 Oxygen 12.80

Of the two, cacao contains the larger quantity of nitrogen; and this chemical fact explains why cacao should be so much more nutritive than tea, though the principle of tea (theine) is nearly identical with the principle of cacoa—­tea containing in 100 parts 29.009 of nitrogen.  On this subject Liebig has made an observation which I cannot avoid noticing.  He says, “We shall never certainly be able to discover how men were led to the use of the hot infusion of the leaves of a certain shrub (tea), or of a decoction of certain roasted seeds (coffee).  Some cause there must be, which would explain how the practice has become a necessary of life to whole nations.  But it is surely still more remarkable that the beneficial effects of both plants on the health must be ascribed to one and the same substance, the presence of which in two vegetables, belonging to different natural families, and the produce of different quarters of the globe, could hardly have presented itself to the boldest imagination.  Yet recent researches have shown, in such a manner as to exclude all doubt, that caffeine, the peculiar principle of coffee, and theine, that of tea, are in all respects identical.”—­(Anim.  Chem., pp. 178-9.) We really can see nothing in all this but the manifestation of that instinct which, implanted in us by the Almighty, led the untutored Indian (as