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Pure, Natural Coca Leaf – A Healing Gift Of The Divine Plant


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The Coca Cultivators Handbook

For the past few years I’ve been hoping that somebody who has actually grown Coca in a greenhouse would write a little guide for growers, but probably for some very good reasons it looks like nobody is going to take that chance. So I thought I would do the best job possible working mainly with historical data. Even though I’ve been researching Coca history and traditions for a long time by exploring Coca literature from the 1700’s and 1800’s, I never really appreciated how much practical growing advice was scattered throughout this fascinating long-lost literary history. 

Of course what’s missing at this point in the development of the Coca Cultivators Handbook – first edition – is any reference to contemporary under-glass and under-lights Coca cultivation of the kind that Cannabis growers have gotten very good at. There is no question at all that Coca can be grown indoors with exactly the same technology as Cannabis, and I hope that is already happening in some very private places. Maybe I can help things along a little with some of the information here and then perhaps someone more knowledgeable than me will share what they know too.

Speaking of greenhouses and Coca cultivation, we will look at the classic 1880’s Coca greenhouses of Angelo Mariani outside Paris, and explore his advice on growing the very highest quality Coca leaf under glass.

Mariani was without doubt the first true connoisseur of Coca Leaf itself and had barely

A handful of magic beans

disguised contempt for the Cocaine craze of his time. His Bordeaux wine-based “Vin Mariani” was celebrated worldwide and set the standard for Coca wine, and he knew more about high-quality Coca Leaf production than any other European or American of his time or probably since. He maintained two first-class Coca plantations in Bolivia and greenhouses in several cities in France, and his advice is simple but definitely gold standard.

So here’s a list of what you’ll find in this first edition, and feel free to click on any of the images to go to Amazon and read inside the book. 

Finally – do you know something you want to share about Coca? I’m calling on readers, growers, botanists and other Friends of Mama Coca to communicate with me and help expand and evolve this resource. Just click HERE to send me a message.

  • The bean is ready!

    Summary Of Coca Cultivation Techniques

  • Coca Cultivation Over The Centuries
  • Coca’s Natural Home Environment
  • Botany of the Coca Plant: Part One
  • Botany of the Coca Plant: Part Two
  • Traditional Andean Coca-Growing Regions
  • Ideal Coca-Growing Conditions
  • The Exquisite Coca Flower
  • The Importance Of Humidity
  • Coca Soils Of The Montaña
  • It’s all good!

    Best Kinds of Earth For Coca Cultivation

  • How To Select Viable Seeds
  • Protecting Seeds & Seedlings
  • Planting Out & Cultivating Coca
  • Daily Life Of A Coca Grower
  • High Quality vs. Inferior Coca Leaf
  • Peruvian vs. Bolivian Leaf – A Comparison
  • Ensuring High Quality Coca Leaves
  • Harvesting & Curing Coca Leaf: Part One
  • Traditional Harvesting Techniques: Part Two
  • Natural Enemies Of Coca
  • Commentaries On Coca
  • Happy leaves

    Searching For Wild Coca

  • Angelo Mariani – Master Coca Grower
  • Coca & Its Therapeutic Properties
  • Proper Cultivation Techniques
  • Harvesting For Maximum Purity & Potency
  • Preparation of the Coca Leaves
  • Coca Leaf – A Better Medicine
  • Natural Medicinal Preparations Of Coca Leaf
  • Your Keys To This Ancient Knowledge

I especially hope that you enjoy reading and exploring the “Keys To Knowledge” hyperlinked bibliography at the end of this little Handbook as much as I enjoyed putting it together for you.


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Coca Rico? Puerto Coca? Post-Maria Independence & Prosperity

Pre-Maria coffee plantation (by Ray Benz)

The disaster that Hurricane Maria created in Puerto Rico is only the most obvious part of the rolling disaster that white America has been inflicting on this enslaved nation for over a hundred years. Yup – enslaved. We call it a “territory”, which is a nice-sounding but evil concept right out of colonialism and it has absolutely nothing to do with democracy. A deliberately innocent word that

 

Post-Maria coffee plantation

actually means ownership. Puerto Ricans are American slaves by definition. “It’s our territory. Sure, you’ve got house privileges but you’re still slaves. We’ll even pretend you’re citizens if that makes you feel better, but we own you.” 

Clearly two things have to happen for recovery not just from Hurricane Maria but from 100+ years of American colonial enslavement. Puerto Rico needs to break its chains and declare itself an independent nation – not a US state – and then they need to declare the cultivation of Coca legal. The US would scream and threaten and probably take all their marbles and go home, but it’s a safe bet that Puerto Rico could pull the whole thing off with style. The world would be watching every move and there would be absolutely no shortage of capital flowing in – not aid, investment.

I apologize if I appear to be commenting as an outsider without a dog in the race, but when you look at the history of Coca, Puerto Rico, Cuba, Jamaica and Haiti all have a documented history of more-or-less successful coca cultivation. That history was interrupted by American prohibitionist/imperialists a hundred years ago, and it now lies almost forgotten in obscure archives. My dog in the race is to dig out and point to that history and ask questions that might help people reconnect.

IMO Puerto Rico has an incredible opportunity in Coca cultivation, based on pretty solid evidence. In the 1930’s the USDA Experimental Station in Mayaguez ran a series of experiments, growing thousands of Coca plants around the island. They found that Puerto Rico’s “coffee country” is a highly productive coca-growing region with nearly ideal conditions. (Report of the Puerto Rico Experiment Station, 1939, USDA, Mayaguez, Puerto Rico, Issued 10/40)

La Coca Park & Waterfalls – Part Of History

The coffee-growing region of Puerto Rico was literally wiped out by Maria – the entire region will have to be re-planted. This is the perfect time to declare independence and re-plant the coffee region with Coffee, Coca and Cannabis. I don’t see why all three can’t be inter-planted, although it would probably take working out some innovative techniques – wouldn’t that be great fun! 

Imagine, for example, that Puerto Rico might become a major supplier of Coca leaf to Coca Cola which buys tens of millions of dollars worth of this green gold each year from Colombia, Peru and Bolivia. Or even better, Puerto Rico might become a world-class producer of Coca Leaf and establish an its own independent Coca drink industry. Puerto Rico’s tourism industry might flourish with Coca and Cannabis spas, clinics and even retirement homes. Innovative Coca-based products might emerge and contribute to economic growth. How about Coca Rum tonic? Coca Rico?

Coca Rico? Puerto Coca? 

In another post I wrote about the potential for Coca Therapy spas in Mexico, and the same kind of medical tourism opportunities apply to Puerto Rico.

On a broader scale, if Puerto Rico were to do this right, the entire island could create dozens of regional coca-growing cooperatives, with thousands of small farmers each growing enough Coca on very small acreage to provide every farm family with a good living. Puerto Rico would have a new high-value national crop coming to market just as the re-building gathers momentum. Existing coffee-growers organizations might form a logical core around which to begin building a Coca economy. In fact, one might expect some very interesting coffee/coca drinks to emerge from such a collaboration.

Before Maria, Puerto Rico imported nearly 90% of its food, so there is plenty of room for an agricultural evolution if anyone cares to make one. With a guaranteed income from their individual Coca patch, with their leaf purchased by their cooperativa, thousands of farmers could concentrate on growing food for the local market without worrying about whether they can get a penny more or less per pound for their veggies.

As a plus to the idea of a Coca Rico, the island isn’t big enough to grow enough Coca plants to support massive Cocaine production so an emerging Coca Rico economy based strictly on Coca Leaf and Cannabis shouldn’t threaten the Cartels – in fact, supporting an Independence/Coca Leaf movement might make political sense to astute Cartel leadership. 

As for getting this thing started, I can see potential for a very successful Go-Fund-Me campaign by a Puerto Rican 501.c.3 to support full national Independence and a swift transition to a Coca Leaf-assisted economy. I’ve just registered a number of domain names like cocarico.com and will give them to any PR Coca co-op movement that would like to have them.

The danger, of course, is that a Coca Leaf-based economy could default to Cocaine production even on the relatively small scale possible, and Puerto Ricans would simply exchange one form of slavery under the Americans for another under Coca Capitalists.

Perhaps this danger can be avoided if both Independence and the Coca Leaf economy emerge together under the control of a bullet-proof legal structure put in place with the help of the best minds in the world as part of an effort to help Puerto Rico emerge intact and newly prosperous from under the heel of the US. 

Hey – it’s a little insane, but does anyone have a better proposal? Let’s have it.

 


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Lost Secrets of Coca Leaf Wine

Cocaine Injection Kit by Major Pig Pharma Company c. 1875

Do you find it as sinister (and amusing) as I do to watch a Pig Pharma commercial that shows someone supposedly suffering from a grave illness, a bit haggard but still attractive and clearly feeling good, laughing and engaged in doing something fun with a loved one?

Perhaps they are sailing on a lake, playing with their golden retriever, or pushing their darling little children on a backyard swing. There is usually a subtle golden glow around them – kind of a halo, suggesting vibrant life.

Then at the end of the commercial there is always a voiceover saying quietly “Don’t take Zebulan XP if you have kidney, heart, lung or liver problems. May cause seizures, cancer, amputation, bleeding, depression, suicidal thoughts, heart attacks, or death. Ask your doctor is Zebulan XP is right for you.”

While this insidious narrative is playing out, the person is smiling, hugging her kids, and holding hands with a loving spouse. You never really hear the disclaimer. But of course, it’s there, so that Pig Pharma can say, if their “medicine” makes you even sicker than you already are, that you were warned. And as you can see by the image at the top of this post, Pig Pharma has been in the game for a long, long time.

Miracle Cure For Everything

Pig Pharma knows, because they have spent huge money on testing the premise, that if they show happy, healthy, attractive people having fun and living large that you will ignore the voiceover and identify yourself with the happy, healthy people they are showing you instead. The reason is simple – people are hardwired to think “not me” when it comes to warnings and to think “that’s me” when they see an attractive, vibrant healthy person doing things that they can envision themselves doing. “Wow, she’s got the same disease as me, and look at her!  The claims they are making must be true!”

It’s human nature, and Pig Pharma is a master at exploiting it.

Actually Big Tobacco was the first to discover this perverse human psychological quirk – those Surgeon General’s warnings simply don’t register with smokers and if they do, who cares what some pointy-headed bureaucrat says anyhow – if I want to smoke, I’m going to smoke, and fuck anyone who says otherwise.

In the 1800’s there were literally thousands of tonics, elixirs, pills, lozenges, and every imaginable form on the market in America and Europe, all containing a wild mix of one or more highly addictive ingredients like heroin, morphine, cocaine, alcohol, chloral hydrate, phenobarbital, plus exotic barks, roots, animal organs, insect parts, and of course the fabled Snake Oil.

Interestingly enough, many of these “remedies” like Snake Oil were loosely based on Native American herbal lore. Snake Oil, for instance, was based on a widespread Plains Indian remedy that involved soaking the rattles of a rattlesnake in pregnant women’s urine, and was used in difficult childbirth for which it was said to be very effective. It was also used to heal wounds and treat painful joints. Along came the White Man and, seeing or hearing of this miraculous cure, thought – “Hmmmm, I could bottle that and make a fortune”. And so he did. And, of course, thousands of women and children died in childbirth anyway. Oh well – news didn’t travel as fast as it does today, and the Snake Oil salesman was off to the next town before suffering any consequences.

With immense fortunes to be made by claiming that your product could cure any of hundreds of health conditions that conventional medicine of the time was unable to cure, these “patent medicines” preyed on the gullible, gave hope to the desperate, and then achieved powerful brand loyalty by addicting their customers. The advertising for these products often bore the solicitous advice that the victim to be sure to order several bottles at a time so that there was no danger of running out before their next supply could be obtained. Hence today’s phrase “Snake Oil Salesman” to describe the lowest of the low who prey on the gullible, steal their money, and let them sicken and die believing they are just about to be cured.

Politicians also seem to have learned this lesson all too well.

It was not just scurrilous con-men who invented and touted these so-called cures for what ails ya’ – hundreds of doctors also got into the act, inventing their own supposedly “special combination” of ingredients that they promised would cure what they knew they could not cure. This was not all that different from today, when doctors take whatever pills that Pig Pharma sends to their offices to convince them, with plenty of financial and other “incentives”, to pass them on to their patients. Most of today’s doctors haven’t read a research paper since medical school and rely on the promises of the vendors that this or that “medicine” will allow the doc to be a hero to their patients by advising them to start taking this or that miraculous cure.

And of course, just like in the 1800’s, the victims of todays doctors and Pig Pharma often wind up worse off than before they began taking the newest and latest pill. But not to worry – modern medicine has advanced so far that there is another pill to counter the bad effects of the previous pill, and another, and another. “We aren’t going to give up on you,” the benevolent doc intones. “There’s always hope. Here, try this.”

There was one manufacturer of “patent medicine” that stood out then, and still stands out today, as an honest man producing an actually helpful medicine that really did help people heal from literally dozens of conditions. Angelo Mariani was a Corsican/French inventor who, in the course of making trips around the world in search of natural medicines, came across the Coca plant in Bolivia and Peru and knew immediately that he had discovered one of nature’s real miracle medicines.

Original Vin Mariani Bottle c. 1880

After several years of experimenting he developed a recipe for producing a healing tonic that he called “Vin Mariani”, which was a simple extract of pure, whole Coca leaf in high quality Bordeaux red wine. When I say “simple extract” I am understating the tremendous amount of work that Mariani put into the development of his medicine. He made many trips to South America to study the properties of Coca leaf, and ultimately decided that if he was going to be able to control the quality of the leaf he used he would have to grow the Coca himself, and he wound up with three large Coca growing operations in Bolivia and Peru, ensuring that he had a steady supply of the highest quality leaf to ship back to France, where he also made sure that the Bordeaux red wine he was using came from some of the best, most dependable chateaus.

In short, Angelo Mariani was one of the few producers of natural herbal medicines who put in the time, effort and capital to actually make a viable medicine in this era of quacks and con-men whose products were always made with the cheapest ingredients, often containing substances that were know to be toxic, even deadly, but who didn’t care because there were always new customers to replace the ones that they addicted and killed.

Again, not much different than the approach of Pig Pharma today who, if they were not at least somewhat regulated, would be right out there selling snake oil just like their pathological forerunners in the 1800’s. And, truly unfortunately, even today there would be millions of desperate people lining up to demand the “miracle cure”.

Because Angelo Mariani and his dedication to quality and to producing a medicine that actually helped to cure people of painful, debilitating and deadly conditions, I have compiled and edited (for clarity) one of Mariani’s most interesting and useful books “The Therapeutic Applications Of Coca”. My hope is that readers today will conclude that this little book is all the proof they need to conclude that Coca leaf should have a prominent place in today’s natural medicines and should be freely available to anyone who can benefit. Then there is the added benefit that having unfettered access to Coca Leaf would enable millions of sick people to throw away their pharmaceuticals, send a goodbye note to their doctor, and enjoy watching Pig Pharma squeal.

In addition to his use of Coca leaf in its natural form, Angelo Mariani was not afraid to use Cocaine in some of his medicines when he saw that it had its health benefits as well. In his use of Cocaine he was always moderate – none of his medicines included enough Cocaine to produce an addictive high. In this book he does, however, describe a number of processes for extracting Cocaine from his high-quality leaf, and when you compare Mariani’s processes to the processes used today, with their nasty and toxic ingredients ranging from kerosene to xylene, you can see that Cocaine does not have to be produced using ingredients that leave toxic residues. The only reason that Cocaine is not being produced today using variations of Mariani’s methods is that it would cost a few pennies more per kilo to do so, and of course the bottom line is all that matters.

Vin Mariani was recognized worldwide as a medicine whose ingredients could be trusted, and whose safety and efficacy – the gold standard even today for pharmaceuticals – was proven. Here are a couple of excerpts from his book to give you a flavor of the kinds of health problems that physicians found could be healed by this simple but profoundly effective Coca leaf medicine.

(from “Therapeutic Applications of Coca”)

Vin Mariani

“This is the first of the preparations of Coca and the one most generally adopted; to the tonic and stimulant action of the drug there is added that of a choice quality of wine. The Vin Coca Mariana contains the soluble parts of the Peruvian plant. The combination of Coca with the tannin and the slightest trace of iron which this wine naturally contains is pronounced to be the most efficacious of tonics. The Coca leaves that we employ after careful selection come from three different sources and are of incomparable quality. It is this that gives to our wine that special taste and agreeable aroma which renders it so acceptable to the sick.”

“It is likewise to the combination of these three varieties of Coca leaf in our wine that we can attribute this important fact: during almost 30 years, no matter in how large doses taken, Vin Mariani has never produced cocainism.  (We caution especially against the many so-called Coca wines made with the alkaloid Cocaine alone.)”

“Vin Mariani is a diffusable tonic, the action of which is immediate. This action, instead of being localized on a single organ, the stomach, spreads to the whole system. Taken into the circulation, it awakens in its course the retarded functions of every organ, and this is owing to the presence in our preparation of the volatile principles of the plant.”

“Unlike other tonics, the astringent properties of which lead at length to heat and constipation, Vin Mariani does not produce any disorder of the digestive functions; it stimulates them, exerts a refreshing action on the gastric mucous membrane, and on that account so advantageously replaces the preparations of cinchona, iron, strychnine, etc.”

“There is,” says Dr. Mallez, “a form of anӕmia to which the attention of physicians has not yet been called, and which yields marvelously to the employment of Vin Mariani; we allude to that state of profound depression of the economy, of extremely marked impoverishment of the blood, which also results from the prolonged abuse of balsamics in the treatment of diseases of the urinary passages.”

“The number of persons who, attacked with blennorrhagia, use cubebs, copaiba, turpentine, etc., to a deplorable extent is considerable. So true is this that, out of a hundred young dyspeptics, we may affirm without fear of being in error that at least forty of them have become so by the use of balsamics.”

{Gazette cies Hopitciux, Nov.  23, 1877.)

In 1875, in his Traitement rationnel de la phthisie pulmonaire, Dr. de Pietra Santa said, page 394: “Among the most renowned practitioners of Paris, Péan, Barth, G. Sée, and Cabrol have promptly adopted the preparations of Coca. Ch. Fauvel prescribes it in affections of the respiratory passages. It is in these diseases that I, too, have had occasion to advise its daily use in the most convenient, the most agreeable, and the most active form that of the Vin Tonique de Mariani.”

Thus has been realized Reveil’s prediction: “This substance (Coca) is destined to take an important rank in therapeutics.”

Dr. Libermann, Surgeon-in-Chief, French Army, communicates his experience, as follows:

“I have the honor to inform you of the results which I have obtained in my long career of military practice from the use of Vin Mariani.

“I have used it with great success for profound anaemia resulting from long and tedious campaigns in hot countries, and accompanied, as is nearly always the case, by gastro-intestinal irritation with loss of appetite and dyspepsia.  Two or three Bordeaux-glasses of Vin Mariani daily, removed that condition quite rapidly, by restoring the appetite and the tolerance of the stomach for a tonic aliment.

“I have also employed it in cases, happily rare in our army, of chronic alcoholism resulting from the abuse of brandy, absinthe or strong liquors. The Vin Mariani produced all the excitement sought by drinkers, but had at the same time a sedative influence on their nervous systems. I have frequently seen hardened drinkers renounce their fatal habit and return to a healthy condition.

“I have also used Vin Mariani to save smokers of exaggerated habits from nicotinism. A few glasses of Vin Mariani taken in small doses, either pure or mixed with water, acted as a substitute for pipes and cigars, because the smokers found in it the cerebral excitement which they sought in tobacco, wholly preserving their intellectual faculties.

“I have also employed it with success for chronic bronchitis and pulmonary phthisis. Vin Mariani increases the appetite and diminishes the cough in these two morbid states.

“To combat the cough, I give it mixed with water in the form of tisane, a Bordeaux-glass of Coca wine in a glass of water.

“Although I have confined myself to giving but a rapid glance at the results that I have obtained, I have the statistics, which I keep in reserve should they be needed.  I can certify that Vin Mariani is the most powerful weapon that can be put in the hands of military physicians to combat the diseases, the infirmities, and even the vicious habits engendered by camp life and the servitude of military existence.”

To summarize the experiences of thousands of doctors from the 1800’s, Vin Mariani was one of the most effective natural medicines available; it healed and cured a wide range of diseases, and it did no harm. Give the patient a bottle, give them instructions, and let them go home and heal.

What a concept!


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The Place Of Coca Leaf In The Living World

(from) Chapter 11

The History of Coca (1901)

By Dr. William Golden Mortimer , MD

(in) The Coca Leaf Papers (2014)

By Bill Drake

 In previous posts I have presented various excerpts from Dr. Mortimer’s excellent book, which not only contains a wealth of highly relevant information but illustrates the often-acknowledged but poorly understood fact that human beings keep re-discovering the insights of those gone before them, treating such “discoveries” as new knowledge.

Dr. Mortimer’s book also vividly demonstrates how easily knowledge is lost, or deliberately set aside, in pursuit of the agenda of the times.

It is impossible to estimate how many millions of people are suffering and dying right this moment because the agenda of our times has demonized Coca Leaf as part of a worldwide set of political and economic agendas conceived in ignorance and maintained with malice regarding the place of natural medicines in treating and healing diseases that arise naturally and diseases that are caused by external agents, almost always in pursuit of profit.

In both cases, access to pure, natural Coca Leaf for self-treatment would undermine the political and economic agendas of powerful groups, and so we suffer and die, by the millions each year, in servitude to these cruel and heartless sub-humans.

In my continuing protest against this overwhelming flood of power and money that is drowning the planet, I offer this excerpt from a chapter in “The History of Coca” in which Dr. Mortimer explains the place of Coca in the natural world, and the processes by which its magical properties occur. Perhaps you, the reader, will be one more voice raised against the denial of this potent natural medicine to all those suffering, dying people whose lives could be mended and saved simply by having access to this miraculous leaf. 

The Place Of The Coca Leaf In The Living World

In the Coca leaf, as indeed in all plants, the cell wall is made up of cellulose, a carbohydrate substance allied to starch, with the formula xC6H10O5. The material for the building of this substance, it is presumed, is secreted by the cell contents or by a conversion of protoplasm under the influence of nitrogen. This product is deposited particle by particle inside of the wall already formed. Accompanying this growth there may occur certain changes in the physical properties of the cell as the wall takes in new substances, such as silica and various salts, or as there is an elaboration and deposit of gum, pectose and lignin. Each living cell contains a viscid fluid, of extremely complex chemical composition – the protoplasm – a layer of which is in contact with the cell wall and connected by bridles with a central mass in which the nucleus containing the nucleolus is embedded. The protoplasm does not fill the whole cavity of the cell, but there is a large space filled with the watery sap.

The sap carries in solution certain sugars, together with glycogen and two varieties of glucose, and such organic acids  and coloring matters as may already have been elaborated.  Where metabolism is active, certain crystallizable nitrogenous bodies, as asparagin, leucin and tyrosin, with salts of potassium and sodium, are found, while in the vacuole there may be starch grains and some crystals of calcium oxalate. The  protoplasm is chemically made up of proteids, of which two groups may be distinguished in plants. The first embracing  the plastin, such as forms the frame work of the cell, and the second the peptones of the seeds, and the globulins found in the buds and in young shoots. These proteids all consist of carbon, hydrogen, nitrogen, oxygen, and sulphur, while plastin also contains phosphorus. In active growing cells the proteids are present in a quantity, which gradually diminishes as the cell becomes older, leaving the plastin as the organized proteid wall of the cell, while the globulins and peptones remain unorganized. The whole constructive metabolism of the plant is toward the manufacture of this protoplasm, the chemical decomposition and conversion of which liberates the energy which continues cell life.

In certain cells of the plant associated with the protoplasm, and presumably of a similar chemical composition, are little corpuscles, which contain the chlorophyl constituting the green coloring matter of plants, a substance which from its chemical construction and physiological function may have some important influence on the alkaloid formation in the Coca leaf. In these bodies the chlorophyl is held in an oily medium, which exudes in viscid drops when the granules are treated with dilute acids or steam. Although no iron has been found in these bodies by analysis, it is known that chlorophyl cannot be developed without the presence of iron in the soil. Gautier, from an alcoholic extract, calculated the formula C19H22N2O3, and called attention to the similarity between this and that of bilirubin, C16H18N203 – the primary pigment forming the golden red color of the human bile, which possibly may be allied to the red corpuscles of the blood. Chlorophyl, while commonly only formed under appropriate conditions of light and heat, may in some cases be produced in complete darkness, in a suitable temperature. Thus if a seed be made to germinate in the dark, the seedling will be not green, but pale yellow, and the plant is anӕmic, or is termed etiolated, though corpuscles are present, which, under appropriate conditions, will give rise to chlorophyll.

It has been found that etiolated plants become green more readily in diffused light than in bright sunshine. The process of chlorophyll formation neither commences directly when an etiolated plant is exposed to light, nor ceases entirely when a green plant is placed in darkness, but the action continues through what has been termed photo-chemical induction. From experiments to determine the relative efficacy of different rays of the spectrum it has been found that in light of low intensity seedlings turn green more rapidly under yellow rays, next under green, then under red, and less rapidly under blue. In intense light the green formation is quicker under blue than under yellow, while under the latter condition decomposition is more rapid.

The function of chlorophyl is to break up carbonic acid, releasing oxygen, and converting the carbon into storage food for the tissues, the first visible stage of which constructive metabolism is the formation of starch. The activity of this property may be regarded as extremely powerful when it is considered that in order to reduce carbonic acid artificially it requires the extraordinary temperature of 1300° C. (2372° F.). In the leaf this action takes place under the influence of appropriate light and heat from the sun in the ordinary  temperature of 10°-30° C. (50°-86° F.). Plants which do not contain chlorophyl – as fungi – obtain their supply of carbon through more complex compounds in union with hydrogen.

Perhaps we are too apt to regard plants as chiefly cellulose – carbohydrates, and water, without considering the importance of their nitrogenous elements, for though these latter substances may be present in relatively small proportion, they are as essential in the formation of plant tissue as in animal structures. The carbohydrates of plants include starch, sugars, gums, and inulin. The starch or an allied substance, as has been shown, being elaborated by the chlorophyl granules, or in those parts of the plant where these bodies do not exist, by special corpuscles in the protoplasm, termed amyloplasts, which closely resemble the chlorophyl bodies. In the first instance the change is more simple and under the  influence of light, in the latter light is not directly essential and the process is more complex, the starch formation beginning with intermediate substances – as asparagin, or glucose,  by conversion of the sugars in the cell sap.

Just as in the human organism, assimilation in plant tissue cannot take place except through solution, so the stored up starch is of no immediate service until it is rendered soluble.  In other words, it must be prepared in a way analogous to the digestion of food in animal tissues. This is done by the action of certain ferments manufactured by the protoplasm. These do not directly enter into the upbuilding of tissue themselves, but induce the change in the substance upon which they act. Chiefly by a process of hydration, in which several molecules of water are added, the insoluble bodies are rendered soluble, and are so carried in solution to various portions of the plant. Here they are rearranged as insoluble starch, to serve as the common storage tissue for sustenance. Thus it will be seen how very similar are the processes of assimilation in plants and animals, a marked characteristic between both being that the same elementary chemical substances are necessary in the upbuilding of their tissues, and  particularly that activity is absent where assimilable nitrogen is not present.

Several organic acids occur in plant cells, either free or combined, which are probably products of destructive metabolism, either from the oxidation of carbohydrates or from the decomposition of proteids. Liebig regarded the highly oxidized acids – especially oxalic, as being the first products of constructive metabolism, which, by gradual reduction, formed carbohydrates and fats, in support of which he referred to the fact that as fruits ripen they become less sour, which he interpreted to mean that the acid is converted into sugar. The probability, however, is that oxalic acid is the product of destructive metabolism, and is the final stage of excretion from which alkaloids are produced, while it is significant, when considering the Coca products, that acids may by decomposition be formed from proteid or may by oxidation be converted into other acids.

Oxalic acid is very commonly found in the leaf cells combined with potassium or calcium. It is present in the cells of  the Coca leaf as little crystalline cubes or prisms. Malic acid, citric acid, and tartaric acid are familiar as the products of various fruits. Tannic acid is chiefly found as the astringent property of various barks. Often a variety of this acid is characteristic of the plant and associated with its alkaloid. This is the case with the tannic acid described by Niemann in his separation of cocaine, which is intimately related to  the alkaloids of the Coca leaf, just as quinine is combined with quinic acid and morphine with meconic acid. It has been suggested that the yield of alkaloid from the Coca leaf is greater in the presence of a large proportion of tannic acid.

Tannin is formed in the destructive metabolism of the protoplasm, as a glucoside product intermediate between the carbohydrate and the purely aromatic bodies, such as benzoic and cinnamic acids, which are formed from the oxidative decomposition of the glucosides. In addition to these are found fatty oils, associated with the substances of the cell, and essential oils, to which the fragrance of the flower or plant is due, and which are secreted in special walled cells.  The resins are found as crude resins, balsams – a mixture of  resin and ethereal oil with an aromatic acid, and gum resins  – a mixture of gum, resin and ethereal oil. The ethereal oils include a great number of substances with varying chemical composition, having no apparent constructive use to the tissues, but, like the alkaloids, regarded merely as waste. Some  of these products serve by their unpleasant properties to repel animals and insects, while others serve to attract insects and thus contribute to the fertilization of the flower, so all these  bodies may be of some relative use.

The proteids of the plant are supposed to be produced  from some non-nitrogenous substance – possibly formic aldehyde – by a combination formed from the absorbed nitrates, sulphates and phosphates, in union with one of the organic acids, particularly oxalic. The change being from the less complex compound to a highly nitrogenous organic substance, termed an amide, which, with the non-nitrogenous substance and sulphur, unite to form the proteid. The amides are crystallizable nitrogenous substances, built up synthetically, or formed by the breaking down of certain compounds. They  are similar to some of the final decomposition products found in the animal body. Belonging to this group of bodies is xanthin, which Kossel supposed to be directly derived from nuclein, from the nucleus of the plant cell. But in whatever manner the amides are formed, it is believed they are ultimately used in the construction of proteid, and although this substance is produced in all parts of the plant, it is found more abundant in the cells containing chlorophyl. Proteids are found to gradually increase from the roots toward the leaves, where they are most abundant. This would seem to indicate that the leaf is the especial organ in which proteid formation takes place, and it is in this portion of the Coca plant that the excreted alkaloids are found most abundantly.

According to Schützenberger, the proteid structures are composed of ureids, derivatives of carbamide, and Grimaux considers they are broken by hydrolysis into carbonic acid, ammoniac and amidic acids, thus placing them in near relation with uric acid, which also gives by hydrolysis, carbonic  acid, ammoniac acid and glycocol. In animal tissues the last product of excrementition is carbamide – or uric acid, while the compounds from which proteids are formed in plants have been shown to be amides. It has been shown in the laboratory that the chemical products from the breaking down of proteids are also amides, with which carbonic acid and oxalic acid are nearly always formed. The presence of hippuric acid in the urine of herbivorous animals, the indol and the skatol found in the products of pancreatic digestion (Salkowski), together with the tyrosin nearly always present in the animal body, has led to the supposition that aromatic groups may also be constituents of the proteid molecule.

All of this is of the greatest interest in the study of alkaloid production in connection with the fact, which has been proved, that when a plant does not receive nitrogen from outside it will not part with the amount of that element previously contained – in other words, the nitrogenous excreta will not be thrown off. Boussingault thought the higher plants flourished best when supplied with nitrogen in the form of nitrates, though Lehmann has found that many plants flourish better when supplied with ammonia salts than when supplied with nitrates, and this has been well marked in the case of the tobacco plant.

Nitric acid may be absorbed by a plant in the form of any of its salts which can diffuse into the tissues, the most common bases being soda, potash, lime, magnesia and ammonia. The formation of this acid, attendant upon the electric conditions of the atmosphere, may be one source of increase of vigor to the native soil of the Coca plant, where the entire region of the Montaña is so subject to frequent electrical storms. Then Coca flourishes best in soils rich in humus, and various observers have remarked that nitrogen is best fixed in such a soil. An interesting point in connection with which is that the ammonia supplied to the soil by decomposition of nitrogenous substances is converted into nitrous, and this into nitric acid, by a process termed nitrification, occasioned by the presence of certain bacteria in the soil to which this property is attributed. Proof of this was determined by chloroforming a section of nitrifying earth and finding that the process on that area ceased. The absorption of nitrogen by the Coca plant and the development of  proteids is closely associated with the nitrogenous excreta from the plant, and the consequent production of alkaloids which we are attempting to trace.

The nitrogen of the soil, however induced, is transferred by oxidation into what has been termed the reduced nitrogen of amides which, in combination with carbohydrates, under appropriate conditions forms proteids, in which oxalic acid is an indirect product. Several observers consider the leaves as active in this process, because the nitrogenous compounds are found to accumulate in the leaf until their full development, when they decrease. This is illustrated by the fact that in autumn, when new proteids are not necessary to matured leaves, it accumulates in the protoplasm, from which it is transferred to the stem, to be stored up as a food for the following season’s growth.

It has been found that the nitrates, passing from the roots as calcium nitrate, are changed in the leaves by the chlorophyl in the presence of light with the production of calcium oxalate, while nitric acid is set free, and conversely, in darkness the nitrates are permitted to accumulate. This change is influenced by the presence of oxalic acid, which, even in small quantities, is capable of decomposing the most dilute solutions of calcium nitrate. The free nitric acid in combination with a carbohydrate forms the protein molecule, while setting free carbonic acid and water.

Cellulose, which we have seen is formed from protoplasm, is dependent upon the appropriate conversion of the nitrogenous proteid. When this formation is active, large amounts of carbohydrates are required to form anew the protein molecule of the protoplasm, and the nitrogenous element is utilized. When there is an insufficiency of carbohydrate material the relative amount of nitrogen increases because the conditions are not favorable for its utilization in the production of proteids, and this excess of nitrogen is converted into amides, which are stored up. When the carbohydrate supply to the plant is scanty in amount this reserve store of amides is consumed, just the same as the reserve fat would be consumed in the animal structure under similar conditions.

The relation between the normal use of nitrogen in plants is analogous to its influence in animal structure, while the final products in both cases are similar, the distinction being chiefly one in the method of chemical conversion and excretion due to the difference in organic function. Thus, although urea and uric acid are not formed in plants, the final products of both animals and plants are closely allied. We  see this especially in the alkaloids caffeine and theobromine, which are almost identical with uric acid, so much so that Haig considers that a dose of caffeine is equivalent to introducing into the system an equal amount of uric acid.

There are numerous examples, not only in medicinal substances, but in the more familiar vegetables and fruits, which illustrate the possibilities of change due to cultivation. The Siberian rhododendron varies its properties from stimulant to a narcotic or cathartic, in accordance with its location of  growth. Aconite, assafoetida, cinchona, digitalis, opium and rhubarb are all examples which show the influence of soil  and cultivation. Indeed similar effects are to be seen everywhere about us, certain characteristics being prominently brought forth by stimulating different parts of the organism, so that ultimately distinct varieties are constituted.  The poisonous Persian almond has thus become the luscious peach. The starchy qualities of the potato are concentrated in its increased tuber, and certain poisonous mushrooms have become edible. The quality of the flour from wheat is influenced by locality and cultivation. The tomato, cabbage, celery, asparagus, are all familiar examples which emphasize the possibility of shaping nature’s wild luxuriance to man’s cultured necessity.

The chemical elements which are taken up by a plant vary considerably with the conditions of environment, and the influence of light in freeing acid in the leaf has been indicated. These conditions necessarily modify the constituents of the plant. When metabolism is effected certain changes take place in the tissues, with the formation of substances which may be undesirable to the plant, yet may be medicinally serviceable. Such a change occurs in the sprouts of potatoes stored in the dark, when the poisonous base solania is formed, which under normal conditions of growth is not present in the plant. A familiar example of change due to environment is exhibited in the grape, which may contain a varying proportion of acid, sugar and salts in accordance with the soil, climate and conditions of its cultivation, nor are these variations merely slight, for they are sufficient to generate in the wine made from the fruit entirely different tastes and properties.

The Basic Nature Of Alkaloids

In view of these facts, it seems creditable to suppose that by suitable processes of cultivation the output of alkaloids may be influenced in plants, and such experiments have already been extensively carried out in connection with the production of quinine. When attention was directed to the scientific cultivation of cinchona in the East, it was remarked that when manured with highly nitrogenous compounds the yield of alkaloid was greatly increased. This is paralleled by the fact that when an animal consumes a large quantity of nitrogenous food the output of urea and uric acid is greater.

Alkaloids are regarded as waste products because they cannot enter into the constructive metabolism of the plant, though they are not directly excreted, but are stored away where they will not enter the circulation, and may be soon shed, as in the leaf or bark. Though, as indicating their possible utility, it has been shown experimentally that plants are capable of taking up nitrogenous compounds, such as urea, uric acid, leucin, tyrosin, or glycocol, when supplied to their roots. In some recent experiments carried out at the botanical laboratory of Columbia University, I found that plant metabolism was materially hastened under the stimulus of cocaine.

The influence of light in the formation of alkaloids has already been shown. Tropical plants which produce these substances in abundance in their native state often yield but small quantities when grown in hot houses, indicating that a too intense light is unfavorable, probably in stimulating a too rapid action of the chlorophyl, together with a decomposition of the organic acid. Some years ago the botanist. Dr.  Louis Errera, of Brussels, found that the young leaves of certain plants yielded more abundant alkaloid than those that were mature. Following this suggestion, Dr. Greshoif is said to have found that young Coca leaves yield nearly double the amount of alkaloid over that contained in old leaves gathered at the same time. In tea plantations the youngest leaves are gathered, but it has always been customary to collect the mature leaves of the Coca plant, and these have usually been found to yield the greatest amount of alkaloid. The probability is that the amount of alkaloid present in the Coca leaf is not so much influenced by maturity as it is by the period of its gathering.

As regards the temperature at which growth progresses most favorably, Martins  has compared each plant to a thermometer, the zero point of which is the minimum temperature at which its life is possible. Thus, the Coca shrub in its native state will support a range from 18° C. (64.4° F.) to  30° C. (86° F.), an influence of temperature which is governed by the proportion of water contained in the plant. It has been found, from experiments of cultivation, that Coca will flourish in a temperature considerably higher than that which was originally supposed bearable, though the alkaloidal yield is less than that grown more temperately. The life process of any plant, however, may be exalted as the temperature rises above its zero point, though only continuing to rise until a certain height is reached, at which it ceases entirely. In the cold, plants may undergo a similar hibernation as do certain animals when metabolism is lessened,  though long-continued cold is fatal, and frost is always so absolutely to Coca. The influence of temperature on metabolism tends to alter the relations between the volume of carbonic acid given off and the amount of oxygen absorbed.  Under a mean temperature these relations are equal, while in a lower temperature more oxygen is absorbed in proportion to the carbonic acid given off, and oxygen exhalation ceases entirely below a certain degree.

A relatively large proportion of water in a plant determines its susceptibility to climatic conditions. Thus freezing not only breaks the delicate parenchymatous tissues, but alters the chemical constitution of the cells, while too high a temperature may prove destructive through a coagulation of the albumen. The appearance of plants killed by high or low temperature being similar. Roots are stimulated to curve to their source of moisture, and their power for absorption is more active in a high than in a low temperature, but as absorption is influenced by the transpiration of the plant, it is less active in a moist atmosphere, unless the metabolic processes of the plant occasions a higher temperature than the surrounding air. Such activity would be increased by the heat of the soil about the roots, and is probably manifest in the Coca plant through the peculiar soil of the Montaña.

The elevation at which a plant grows has an influence upon the absorption by the leaf. Thus it has been observed that while a slight increase in the carbonic acid gas contained in the air is favorable to growth, a considerable increase is prejudicial, while an increase or diminution of atmospheric pressure materially influences plant life. In some tropical countries Coca will grow at the level of the sea, provided there is an equable temperature and requisite humidity. Although in Peru Coca flourishes side by side with the best  coffee, it will not thrive at the elevations where the coffee plant is commonly grown in either the East or West Indies. In Java, where experiments have been made in cultivating Coca, it has been stated that there is no perceptible difference in the alkaloidal yield due to the influence of elevation, while in the best cocals of Peru it is considered that the higher the altitude at which Coca can be grown the greater will be the alkaloidal yield. This is possibly effected by similar influences to that governing the aromatic properties developed in  the coffee bean, which have been found more abundant when coffee is grown at an elevation, yet without danger of frost.  This may be attributed to slower growth and a consequent  deposit of nitrogenous principles instead of their being all consumed through a rapid metabolism.

It is therefore evident that as these several physical conditions have a marked bearing upon the life history of all plants, the more limited the range for any of these processes in any particular plant, the more it will be influenced. Thus in an altitude too high, the leaf of the Coca plant is smaller and only one harvest is possible within the year, while in the lower regions where the temperature exceeds 20° C. (68° F.)  vegetation may be exuberant, but the quality of leaf is impaired. The electrical conditions of the atmosphere, it has been shown, have an important bearing upon the development of Coca, through the influence of the gases set free in the atmosphere and the possible slight increase of nitric acid carried to the soil.

It was thought by Martins that the mosses and lichens which are found upon the Coca shrubs were detrimental to the plant through favoring too great humidity. In the light of our knowledge on the development of alkaloids, however, it has seemed to me that here is an opportunity for very extended experimentation, as may be inferred from a reference to the alkaloidal production of cinchona. At first efforts were made to free the cinchona trees from the lichens and mosses which naturally formed upon them; but it was discovered accidentally that those portions of the trees which nature had covered in this manner yielded an increased amount of alkaloid. When cinchona plantations were started in Java, experiments made upon the result of this discovery prompted a systematic covering of the trunks of  the trees artificially with moss, which was bound about them to the height from which the bark would be stripped. At  first very great pains was taken to collect just an appropriate kind of moss, which it was supposed from its association with the tree in its native home would be essential, but later experiments proved that any form of covering which protected the bark from light increased this alkaloidal yield. So  that to-day this process, which is known as “mossing,” is one of the most important in the cultivation and development of cinchona.

A Source Of Profound Confusion

The chief interest of Coca to the commercial world has centered upon its possibilities in the production of the one alkaloid, cocaine, instead of a more general economic use of the leaf. Because of this, much confusion of terms has resulted, for chemists have designated the amount of alkaloids obtained from the leaf as cocaine, although they have qualified their statement by saying that a portion of this is un-  crystallizable. Numerous experiments have been conducted to determine the relative yield of cocaine from the different varieties of Coca, and when uncrystallizable alkaloids have been found the leaf has been condemned for chemical uses.  It will thus be appreciated how a great amount of error has been generated and continued. The Bolivian or Huanuco variety has been found to yield the largest percentage of crystallizable alkaloid, while the Peruvian or Truxillo variety, though yielding nearly as much total alkaloid, affords a less percentage that is crystallizable, the Bolivian Coca being set apart for the use of the chemists to the exclusion of the Peruvian variety, which is richest in aromatic principles and best suited for medicinal purposes. As a matter of fact, the Peruvian Coca is the plant sought for by the native users.

There is not only a difference in the yield of alkaloid from different varieties of Coca, but also a difference in the yield from plants of one variety from the same cocal, and it would seem possible by selection and propagation of the better plants to obtain a high percentage of alkaloid. At present there is no effort in the native home of Coca toward the production of alkaloid in the leaf through any artificial means.  Regarding the quality of alkaloid that has been found in the different plants, the Peruvian variety has been found to contain equal proportions of crystallizable and uncrystallizable alkaloid, while the Bolivian variety contains alkaloids the greater amount of which are crystallizable cocaine. Plants which are grown in conservatory, even with the greatest care, yield but a small percentage of alkaloid, of which, however, the uncrystallizable alkaloid seems more constant while the relative amount of cocaine is diminished. In leaves grown at Kew .44 percent, of alkaloid was obtained, of which .1 percent, was crystallizable. From experiments of Mr. G. Peppe, of Renchi, Bengal, upon leaves obtained from plants imported from Paris, it was found that leaves dried in the sun yielded .53 per cent, of alkaloid, of which .23 per cent was  uncrystallizable. The same leaves dried in the shade on cloth for twenty hours, then rolled by hand, after the manner in which Chinese tea is treated, then cured for two and a half hours and dried over a charcoal fire and packed in close tins, yielded .58 per cent, of alkaloid, of which .17 per cent, was  uncrystallizable.

It is probable that each variety of Coca has a particular range of altitude at which it may be best cultivated. The Bolivian variety is grown at a higher altitude than Peruvian Coca, while the Novo Granatense variety has even been found to thrive at the level of the sea. Among Coca, as among the cinchona certain varieties yield a large proportion of total alkaloids, of which only a small amount is crystallizable. The Cinchona succirubra yields a large amount of mixed alkaloids, but a small amount of quinine, while Cinchona Calisaya yields a smaller amount of mixed alkaloids and a large amount of crystallizable quinine. A few authors who have referred to the alkaloidal yield of Coca leaves have casually remarked that the plants grown in the shade produce an increased amount above those grown in the  sun, which would appear to be paralleled by the formation of chlorophyl and the production of proteids, both of which have so important a bearing upon the metabolism of the plant and the final nitrogenous excretion.

This subject is one full of interest, yet so intricate that it has not been possible for me to elaborate the suggestions here set forth in time to embody my investigation in the present writing, though I hope to present the result of my research at no very distant date. It would seem that sufficient has been shown, however, to indicate the possibility of modifying plant metabolism under appropriate conditions of culture so as to influence the development of the alkaloidal excreta. The comparisons between plant and animal life may have proved of sufficient interest to enlist attention to the higher physiology in which will be traced the action of Coca.


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If You Are Not A Gnat, This May Interest You

Based on hundreds of communications I have received from readers of this blog, I reject the often-asserted “fact” that most people these days have the attention span of a gnat. Therefore, I am publishing the full text, rather than a few excerpts of this remarkable document from 1876 in which a prominent physician offers his first-hand observations on the medical benefits of Coca leaf.

While many of Dr. Christison’s observations are directed toward the role of Coca leaf in relieving fatigue brought on by exercise and poor physical conditioning, scattered throughout these pages are tidbits of information that suggest what many other Doctors later confirmed – that Coca leaf is both a preventative and a remedy for a wide range of conditions and diseases, and that it offers these benefits with absolutely no undesirable side-effects.

Readers of this blog may have read other posts in which I present evidence that Coca leaf could be of great benefit for people who suffer from congestive heart failure, migraines, ME/CFS, inflammatory bowel disease, Alzheimer’s, fibromyalgia, obesity, reaction to chemotherapy, arthritis, and many other terrible diseases that have a basis in whole body inflammation. Most relevant, in my opinion, is that in his observations Dr. Christison affirms that the use of Coca leaf in non-addictive and has none of the effects of ingesting Cocaine. Put in contemporary language, Dr. Christison is clear that nobody could possibly drink enough Coca leaf tea to get high.

So if you are not a gnat, and if you want to understand the medical applications of Coca leaf from the unbiased perspective of a celebrated physician in an article published in one of the leading medical journals of his time, please read on.

 

Observations On The Effects Of Cuca, Or Coca, The Leaves Of Erythroxylon Coca

By Sir Robert Christison, Bart., M.D., D.C L., Ll.D., F.R.S.Ed.,

President of the British Medical Association; Ordinary Physician to the Queen in Scotland; Professor of Materia Medica in the University of Edinburgh

(in) British Medical Journal, April 29, 1876

THE brief notice taken in my introductory address to this Society in November last, of the restorative and preservative virtues of the Peruvian Cuca or coca-leaf against bodily fatigue from severe exercise, has led to numberless references to me by friends and strangers in all parts of the kingdom for information as to its effects, its safety, its applicability to the treatment of some states of disease, and the quarters in which it may be obtained.

As I am not aware of any trials of it having been made in this country, either earlier than mine or so extensive, and as I shall probably best answer the many inquiries sent me by publishing an account of these experiments, I have been induced to present the following narrative to the Botanical Society. The inquiry, of which my recent trials form a part, is very far from being complete, because my supply was quite inadequate till the other day, when I received a sufficiency through the kind services of my colleague Professor Wyville Thomson, of the Challenger expedition.

But the facts already obtained will probably interest not a few at the present time, were it for no more than that they set at rest all doubts that the more important of the effects of Cuca, experienced in its own country by the natives of Peru and the neighbouring states, may be equally produced in Europeans at home; and that, contrary to what seems universally believed in Peru, the virtues of the leaf may be preserved, with due care, for many years.

Since my observations must bear reference to what is the doctrine and practice of the Peruvians as to the use of this vegetable, I must introduce the subject with a summary of what has been written about it by the historians of Peru and by travellers in that country. The accounts which have thus appeared—from time to time are apparently very contradictory; but I think they may be reconciled, and a consistent result obtained.

In the first place, however, let me remark that I have ventured to restore to the commercial article its original name, Cuca. This was Its Indian name, which the Spaniards corrupted into coca. But there is no reason why other nations should adopt a Spanish corruption; and there is a very good argument against transferring it to our own tongue, inasmuch as we have already two totally different vegetable products, cocoa and cacao, which, as indiscriminately pronounced in ordinary speech, coco and coca, are undistinguishable from the corrupt name of this new invention. I hope, therefore, that others will second me in attaching a characteristic name to an article which seems very likely to come ere long into general use among our countrymen at home.

The early historians of Peru have taken special notice of the culture, properties, and uses of Cuca. Among these, none is more full, clear, and fair, than the famous chronicler of the reign of the Incas and of the Spanish conquest, Garcilasso de la Vega. His narrative bears internal evidence of great historical care. Other reasons, to be alluded to presently, also add to the confidence which the statements themselves create in the reader; and hence it is scarcely necessary to refer to any other early authority. Garcilasso’s information was derived partly from what he personally knew, partly from a Spanish priest, Blas Valera, who was long in Peru, and whose manuscripts came into the historian’s possession.

De la Vega informs us that the use of Cuca in Peru dates from an early period of the dominion of the Incas; that at first it was scarce, and was monopolised by the monarchs themselves; that it was employed as an offering to the sun, their parent and deity; and that sometimes, however, a basket of it was presented to one of their curacas, or lords, to whom the ruler desired to show special favour. But, as the Incas extended their conquests northward along the Cordilleras of the Andes, the culture of the plant also became much more widely extended, through the acquisition of suitable lands for the purpose; the leaves came gradually into more general use; and at the time of the Spanish conquest of Peru, the natives almost universally indulged in Cuca-chewing.

The Spaniards, however, were too devoted Catholics to fall into a custom which was the offspring, and continued to have the savour, of profane heathen rites. The chewing of Cuca was detested by them, condemned by public opinion, and charged with being baneful to the health of those who gave themselves up to it. Strong prejudices thus prevailed against it. But Garcilasso de la Vega and Blas Valera protest against these prejudices, and declare that the Peruvian natives esteemed Cuca as above gold and silver in value; that it possessed great energy in preserving strength during fatiguing exercise and privation of food; that it was an useful medicine for improving the teeth, mending broken bones, curing maggoty sores, and warding off the effects of cold; and that another important purpose served by it was to enrich the Spanish traders in it, and to supply the chief tithes of the cathedral and canons of Cuzco.

The plant is described as a shrub about six feet high, much resembling in foliage the strawberry-tree of Spain (Arbutus Unedo), but producing much thinner leaves; and it is stated that the gatherers pick off the leaves individually with caution; dry them quickly in the sun, so as to retain their green colour, which is much prized; and preserve them carefully from damp, which seriously damages their quality. Garcilasso adds an anecdote which illustrates both the Spanish dislike and the real virtues of Cuca.

A Spanish friend of his met one of his countrymen, a poor soldier, plodding his solitary way among the Andes, chewing Cuca, and carrying his two-year-old child in his arms. On upbraiding the man for adopting a barbarian custom, abhorred by all true believers as the fruit and symbol of idolatrous worship, the soldier said that might be; he at one time shared in these prejudices, but had found he could not carry his child without the strength which the Cuca imparted, and was too poor to afford the cost of a bearer to relieve him of his burden. Nowhere does the author of the Royal Commentaries of the Incas say one word of any evil consequences actually resulting from the use of this vegetable becoming a habit.

In face of the opposition it received from subsequent authors, and from some modern travellers, this testimony of Garcilasso de la Vega may be received with favour. He was son of one of Pizarro’s conquering captains of the same name, by a niece of one of the last of the Incas. He would, therefore, escape the tendency of the pure Spanish race to vilify the manners and customs of the people they had subdued; and his native and royal extraction gave him access to full information on such a subject. It is true that he left the land of his birth at the age of twenty (in 1550), and passed the remainder of a long life in Spain. But a youth of his family extraction on both sides was old enough to take part in the stirring events of the period while he remained at Cuzco; and, after leaving it for Spain, he kept up correspondence with the friends he left behind him, collecting from them information for his history.

I was first led to pay attention to the Peruvian custom of chewing Cuca by reading, full forty years ago, the Travels in Chilé, Peru, and on the River Amazons, of the German naturalist Pöppig, who has taken a very different view of this national custom from Garcilasso de la Vega and Blas Valera.

Pöppig was no less than five years in these regions, from 1827 to 1832, and passed much of his time among the Cuca-chewers in the forest regions of the Peruvian Andes. Probably no European in the present century had such opportunities of intimately studying the habit. His statements of fact and his opinions are, therefore, entitled to much consideration.

The conclusion at which he arrived is that “The habit is as seductive and as injurious to health, mind, and morals as that of tippling in Europe, or opium-eating in the East. He says it is almost confined to natives of the aboriginal red race, has not been adopted by negroes, and is discountenanced among all of European descent; that even those who use it to no great excess must stop their work several times a-day to chew their quid contemplatively, and are much displeased if disturbed in their placid enjoyment; and that those who have got thus far are apt to become mere slaves to it, surrender every other occupation for it, and, quitting society, pass their time in the wild forests between hunting for their sustenance and lying under a tree chewing their beloved weed, calling up delightful visions and building castles in the air, and so insensible to outward occurrences as to remain thus all night indifferent to cold, torrents of rain, and even the howlings of the panther in their neighbourhood.”

“But, in the end, the stomach gives way; the countenance becomes haggard, and the limbs emaciated; they can no longer take sufficient food, and even lose all relish for the enjoyment which has been insidiously destroying them; constipation sets in, even obstruction of the bowels ensues, or jaundice, or dropsy; and thus at last life is cut short about the age of fifty by one or other of these maladies, or through simple extenuation and exhaustion. Sometimes, when a fit of excess is followed by dislike, and the habit is suddenly abandoned, the sufferer rallies, and seems about to be reclaimed. But, ere long, like the drink-craver in exactly the same circumstances, he is driven by an uncontrollable impulse to further and worse indulgence.”

“When the habit has thus degenerated into a vice, the victim becomes, in the language of the country, a Coquero, and is irreclaimable. If a man of Spanish blood begin to use Cuca, he is at once looked on with suspicion; for usually, in the course of time, he abandons himself entirely to it, and becomes an outcast from the society in which he moved.”

Pöppig gives, among other instances, a melancholy tale of a young man of good station in Huanuco, who fell into this vice, lived for some time the life of a savage. in the woods, was found out by his relatives in a miserable condition in a remote native village, and was brought back to town by force, and for a short time apparently reclaimed. But at length, eluding his friends, he fled back again to the mountains, and resumed the habits of a confirmed Coquero.

It is unnecessary to follow Pöppig further through the arguments and illustrations, very interesting however, by which he was led to denounce Cuca as a deceitful and destructive stimulant of the narcotic kind. He allows, nevertheless, that it has really wonderful power in supporting the strength under prolonged fatigue without food. He mentions that, in his long rides through the Peruvian forests, he had seen his Indian followers accompany him on foot for fifty miles in one day, without food, or anything else except Cuca; and that, in the revolutionary wars which ended with the Spanish American States throwing off subjection to old Spain, the native Peruvian troops, poorly clothed and ill fed, were able to fall upon their enemies by surprise, by making long marches among the mountains without food or sleep, merely resting for intervals of a few minutes occasionally to refresh themselves by Cuca chewing.

He adds an important fact, which I am able to confirm, that, when his day’s journey came to an end, he did not find his Indian attendants had at all lost their appetites; for, when done with work for the day, although they did not care for food while travelling and chewing, they made an excellent meal in the evening, usually eating twice as much as satisfied his own hunger. These last rather inviting statements will prepare the way for the more favourable testimony of ulterior travellers on the same subject.

Three valuable observers, who have since spent some time as naturalists in Peru and became familiar with the fondness of the natives for the Cuca-leaf, have treated the question minutely; and they separately bear witness to the soundness of the views of Garcilasso de la Vega and Blas Valera, and to some mistake on the part of Pöppig, for which it is not easy to account. It is important to see to what their testimony exactly amounts. It is by no means sufficient, as some have thought, to set aside Pöppig ‘s statements, by referring to the wide dissemination of the Peruvian habit. It has been said, indeed, to be nearly universal among a population of eight million inhabiting the Andes; and the annual collection of the leaf has been estimated at no less than thirty millions of pounds. Witt the habit of intoxication with opium, or with alcoholic spirits, might be upheld on the very same plea.

In 1838, Von Tschudi visited Peru, and was for some time in the neighbourhood of Lima, as well as in various other districts, where the natives of Indian race almost universally use Cuca, and where he himself repeatedly made trial of it.

Dr. Veddell of Poitiers, who had previously investigated with singular success in Upper Peru the botany of the cinchonas, and was the first to discover there the true yellow bark tree, the most valuable of them all, revisited Bolivia in 1851, where, in the province of Yungas, the finest Cuca is said to be cultivated. He, too, made trial of it himself, and had very ample opportunities of witnessing its use and its effects among the Peruvians.

In 1860, Clements Markham, who had charge of the Government expeditions to Peru in quest of cinchona plants for cultivation in India, was much in the wildest forest districts of Lower Peru, immediately adjoining Bolivia, was always attended by Cuca-chewing natives, and not unfrequently followed their example.

All these authorities, undeniably of the first rank, agree that the repulsive accounts of Pöppig are much exaggerated. The general result of their experience is to raise a suspicion that, in a few instances, his deplorable history of the abandoned irreclaimable Coquero may be not far from the truth. But they do not seem to have themselves met with any such cases.

Von Tschudi, indeed, says, that a profligate Coquero may be known by his foul breath, stumpy teeth, pale quivering lips, black-cornered mouth, dim eyes, yellow skin, unsteady gait, and general apathy; but in his narrative, obviously in part compiled, he does not say he described such a man from actual observation; on the contrary, all three travellers represent in colours more or less strong the great utility of Cuca to the Indians in the hard labour they have to undergo.

Von Tschudi observes that, in his own trials, he found it to be a preventive of that difficulty in breathing which is felt in the rapid ascent of the Andes; that, when frequenting the Peruvian Puna, or great desert table-land, 14,000 feet above the level of the sea, a decoction of the leaves enabled him to climb heights, and pursue swift-footed game, with no greater difficulty than in similar rapid exercise on the coast ; and that he experienced a sense of satiety which did not leave him till the time of the next meal after that which he ought otherwise to have taken. He mentions the following instance, which he carefully watched, of the power of the Indians to bear long fatigue without any other sustenance. 

A miner, sixty-two years old, worked for him at laborious digging five days and nights without food, or more than two hours of sleep nightly, his only support being half an ounce of Cuca leaves every three hours. The man then accompanied him on foot during a ride of sixty miles in two days; and, at parting, expressed himself ready to engage to undertake as much as he had performed. Nevertheless, von Tschudi was assured by the priest of the district that he had never known the man to be ill. 

In general terms, this traveller declares he is clearly of opinion that the moderate use of Cuca not only is innocuous, but may even be conducive to health and, again he observes,”… after long and attentive observation, I am convinced that its use in moderation is nowise detrimental, and that without it the poorly fed Peruvian Indian would be incapable of going through his usual labour. The Cuca plant must be considered a great blessing to Peru” 

Weddell, in less glowing terms, says, that careful inquiry where Cuca is most in use satisfied him that it might be injurious to Europeans not gradually accustomed to it; but that it has the power of sustaining the strength for a time without food, yet without interfering with the appetite soon afterwards; that, in his own trials, he experienced a slight excitement and a little subsequent sleeplessness, but nothing else; and that, in the countries he visited, he never saw things go the length described by Pöppig, who must have been misled by exceptional cases 

The testimony of Clements Markham is very explicit. He says the properties of Cuca are to enable a greater amount of fatigue to be borne with less nourishment and to prevent difficult breathing in the ascent of steep mountain-sides; that, although when used to excess it is prejudicial to the health, yet ” … of all the narcotics used by man, it is the least injurious and most soothing and invigorating” ; that he chewed it frequently, and, besides an agreeable soothing feeling, found he could endure long abstinence from food with less inconvenience than he could otherwise have felt; and that it enabled him to ascend precipitous mountain-sides with a feeling of lightness and elasticity, and without losing breath. ” It enabled him to ascend the mighty passes of the Andes “… with ease and comfort.” 

It is difficult to reconcile with these favourable opinions the very opposite conclusions of Pöppig, founded apparently on personal observation. Probably, he was too prepossessed with the abhorrence with which the practice of chewing Cuca was regarded by the white inhabitants of the towns; hence he might have mistaken for the effects of the habit what perhaps was no more than the physical expression of the natural indolence of the Indian race when indulged in to excess; or, in other cases, the result of over-indulgence in ardent spirits, which, he says, the Coquero sometimes adds to his other vices.

Mr. Bates met with this habit among the natives on the banks or the river Amazons, where he says it is regarded with abhorrence by respectable people, and therefore only practised secretly. He represents Cuca, there called ypaaå, as stimulating and not injurious when used in moderation, but producing weakness and nervous exhaustion when indulged in to excess. His observations, however, are too brief and general to throw much light on the subject.

The shrub which produces Cuca thrives best in the clearances in the elevated forests of the Andes, in a climate distinguished by frequent rain-showers, and exemption equally from frosts and from extreme heats. In due season it is covered with clusters (fascicles) of delicate white flowers, which give it the appearance of our blackthorn in spring; and the flowers are succeeded by red berries. The plants bear stripping of their leaves three times in the course of the year. Great care is usually taken to nip them off without hurting the axillary buds. They are dried at once quickly and thoroughly, and so as not to curl; at least, all good specimens I have seen present the leaves flattened and many of them entire, almost as if intended as a herbarium.

Great care is taken to keep them afterwards dry, when transported from place to place. When newly dried, they have a strong odour, which is said to be apt to cause headache in those frequent the drying-floors for the first time; but this odour passes off by the time the leaves are packed. The packages when opened have a powerful tea-like odour; which they retain on reaching Europe, if duly protected from damp. In Peru it is alleged that their properties soon deteriorate, that in a few months they lose much of their virtue, and that when taken to the coast they are worthless in twelve months. This statement, however, must be received with some limitation.

It is evident, from the pains taken in Peru to preserve them from damp and exposure, that the leaves are easily damaged without due precaution; so that neglect will account for the inferiority of many old samples. Besides, it is contrary to all analogy, that leaves destitute of volatile oil, at least not owing their virtue to volatile oil, should lose them under careful preservation from the ordinary causes of decay; and various medicinal leaves of European growth, formerly thought to become inert by keeping, are now, known to retain their properties very long, since we have been aware of the precautions for preserving them. Further, specimens brought to Europe have been found to yield a crystalline principle, which physiologically possesses no mean activity as a narcotic, which is probably the active ingredient, and which apparently bears transport and long keeping well. Lastly, well preserved Cuca will produce in Europe in no small degree, after being kept several years, the remarkable effects on man which are every day experienced in Peru.

Cuca is not yet a regular commercial article in this country. In the prospect of its soon becoming so, the characters of a good sample should be well understood. I have had two fine specimens of it, and have seen several evidently much inferior. The fine qualities consist of leaves in a great measure unbroken, often folded, but many of thein too spread out, never curled, but always flattened, never brown, always deep green on their upper and gray-green on their under source, and uniform in that respect, seldom mottled in colour. They are thin and crisp, beautifully reticulated, and traversed longitudinally by a single fine vein on each side of the strong midrib. In mass they have a strong odour resembling that of tea, and when chewed they have a peculiar well-marked herbaceous taste, not disagreeable, followed, after a continuous chewing for some minutes by a gentle, pleasant sense of warmth in the mouth. Inferior specimens, besides differing in appearance from these, have a fainter odour, and do not occasion warmth in the mouth when chewed.

Cuca has been subjected to chemical analysis, and found to contain a crystalline principle, to which naturally has been given the name of cocaine. But it is not my intention to enter here into the chemistry of the subject.

Nor is the Botanical Society the fit place for discussing fully the experimental investigations which have been made into the physiological actions of cocaine, or of coca itself, further than as they bear on what has been said above upon that point, or on what is to follow as the account of my own observations. In that respect, the most important inquiry is that of Dr. Mantegazza of Milan, published in a prize essay, which has been noticed in the Őesterreichischce Zeitschrift fűr Praktische Heilkunde for November 1859.

He found, by personal trials, that in small doses it promotes digestion, increases the frequency of the pulse, raises the animal heat, and accelerates respiration; that in a dose somewhat larger, there is added a facility of motion and desire for it, succeeded by a soothing effect; and that in a large dose, such as three drachms or upwards, it doubles the rate of the pulse, causes flashes of light, headache, strong tendency to muscular action, and great vigour of mind, succeeded by a state of pleasing, imaginative calm, described by him in brilliant colours, which resemble the poetical ravings of De Quincey, in representing the visionary musings of the opium-eater.

A specimen of the plant is now in flower in the Edinburgh Botanic Garden (April 18th). It is well represented in an uncoloured engraving in Hooker’s Companion to the Botanical Magazine, ii, 25, 1836.

Were these effects the general rule, there would be more justice in the unfavourable representations of Pöppig than has been hitherto admitted. It must be allowed as some confirmation of Mantegazza’s statement, that Weddell thought he occasionally observed hallucinations in the Coqueros of Peru, when under the influence of their dose; and that Von Tschudi saw effects which disposed him to compare Cuca with stramonium, an unequivocal narcotic poison. I scarcely think the recently ascertained deadly effects of the principle cocaine upon animals can be fairly added to the evidence in the same direction. It is true that experimental inquiries, and, among these, the most recent by Dr. Alexander Bennett, published in his thesis, and also as part of an experimental research carried on by a committee of the British Medical Association, prove that in small animals cocaine produces in an adequate dose paralysis of sensation, tetanic convulsions, and death. But he found the same effects to be caused by theine, caffeine, theobromine, and guaranine, the nearly identical crystalline principles of tea, coffee, chocolate, and the Brazilian guaranå; yet no one will imagine on that account, that the habitual use of these restoratives has any injurious influence on the health.

At all events, however, the following experiments, with doses little short of those which are stated to have acted so extraordinarily in the case of Dr, Mantegazza, show results materially different from his, and prove that the leaves may be easily used by most, if not all, persons, so as to produce no unpleasant, unsafe, or even suspicious effects whatsoever. It must be acknowledged, nevertheless, from consideration of the whole facts recorded by good observers, and the opinions formed by competent judges, that, if Cuca is to be added to the restoratives of Europe—which seems not unlikely —it ought to be used at first with caution, and under close observation of its relative effect in several varieties of condition, such as age, sex, and constitution, rest and exercise, bodily and mental, dose and form, etc.

My first trials were made in 1870, when I was not aware that anyone else in Europe had experimented with it. My specimen was sent to me by a London mercantile gentleman, Mr. Batchelor, six years before, and must therefore have been kept for seven years at least. The leaves had been excellently dried, flat, unbroken, and green; and they had been equally well preserved by sprinkling a little quick-lime among them before being shipped. Even in 1870 they were green, brittle, and strongly-scented. Two of my students, out of the habit of material exercise for five months, tired themselves thoroughly with a walk of sixteen miles in the month of April. They returned home at their dinner hour, having taken no food since a nine o’clock breakfast. They were very hungry, but refrained from food, and took each an infusion of two drachms of Cuca, made with the addition of five grains of carbonate of soda, which was added to imitate the Peruvian method of chewing the leaves along with a very small quantity of lime or plant ashes. I am satisfied, however, that any such addition is superfluous.

Presently hunger left them entirely, all sense of fatigue soon vanished, and they proceeded to promenade Prince’s Street for an hour; which they did with ease and pleasure. On returning home their hunger revived with great intensity; they made an excellent dinner ; they felt alert all the subsequent evening, slept soundly all night, and next morning awoke quite refreshed and active. One of them, in setting out for the evening promenade, felt very slightly giddy, as if he had taken just a little too much wine. But the other experienced no other sensation than the removal of fatigue, and ability for active exertion.

Having subsequently received from Dr. Alexander Bennett a larger supply, obtained by him in Paris, I made farther trials in the spring of last year, 1875. This sample was more broken, less green, less scented than the other, less strong in taste, and scarcely producing any sense of warmth in the mouth when chewed. Obviously it was of lower quality. Ten of our students made trial of it under conditions precisely similar to those observed in the prior experiment; and they reported the results to me severally in writing. Their walks varied between twenty and thirty miles, and three cleared the latter distance on a rather hilly road at nearly mile pace over all. Two were unable to remark any distinct effect from the Cuca. Several felt decided, but only moderate relief from fatigue. Four experienced complete relief, like their predecessors in 1870; and one of these had walked thirty miles without any food. All found their hunger cease for a time; but shortly afterwards neither appetite nor digestion was at all impaired. No disagreeable effect was produced at the time or subsequently, except that a few felt a brief nausea after their dose, owing probably to the form of infusion in which it was taken.

I then determined to make some careful personal trials with the scanty remains of my best specimen. For this purpose I thought it best to adopt the Peruvian method of chewing, but I discarded their lime and ashes. For not only was I unable to discover, in the nature, composition, or effects of the leaf, any chemical or physiological reason for such addition; but likewise I found that the Llipta, as the addition is called, which was presented to me with one of my specimens from Peru, has no alkaline or calcareous taste, and therefore cannot effect decomposition of the leaf while it is masticated. The result confirms the view I had thus taken.

I had first to ascertain what amount of exercise was required to cause very thorough and permanent fatigue. At the same time, I made such observations on certain of the functions as seemed desirable and easily practicable. In the beginning of May, under a day temperature of 58 degrees , I walked fifteen miles in four stages, with intervals of half-an hour, at four-mile pace, without food or drink, after breakfast at half-past eight, and ending with a stage of six miles at half-past five in the afternoon. I had great difficulty in maintaining my pace through weariness towards the close, and was as effectually tired out as I remember ever to have been in my life, even after thirty miles at a stretch forty or fifty years before. Perspiration was profuse during every stage, particularly the last of all. I took the urine-solids every two hours, and found a decided increase of the hourly solids during the forenoon’s exercise, and a decrease during the evening’s rest after dinner. The pulse, naturally 62 at rest, was 110 on my arrival at home; and two hours later it was still 90. I was unfit for mental work in the evening, but slept soundly all night, and awoke next morning somewhat wearied and disinclined for active exercise, although otherwise quite well. Two days afterwards, I repeated this experiment, and obtained precisely the same results, except that the urine-solids were not so abundant during exercise as before, although my food had been precisely the same.

Four days later, with precisely the same dietary, I walked sixteen miles in three stages of four, six, and six miles, with one interval of half-an-hour, and a second of an hour and a-half. During the last forty-five minutes of the second rest I chewed thoroughly eighty grains of my best specimen of Cuca, reserving forty grains more for use during the last stage. To make assurance double sure, I swallowed the exhausted fibre, which was my only difficulty. On completing the previous ten miles, I was fagged enough to look forward to the remaining six miles with considerable reluctance. I did not observe any sensible effect from the Cuca till I got out of doors, and put on my usual pace; when at once I was surprised to find that all sense of weariness had entirely fled, and that I could proceed not only with ease, but even with elasticity. I got over the six miles in an hour and a-half without difficulty, found it easy when done to get up a four-and-a-half mile pace, and to ascend quickly two steps at a time to my dressing-room, two floors upstairs; in short, had no sense of fatigue or other uneasiness whatsoever. During the last stage, I perspired as profusely as during the two previous walks.

On arrival at home, the pulse was 90, and in two hours had fallen to 72 ; the excitement of the circulation being thus much less, and its subsidence more rapid, than after the same amount of exercise without Cuca. The urine-solids hourly were much the same while the exercise lasted as during exercise on the day of fifteen miles’ walking without Cuca, although the breakfast dietary was precisely the same. During the evenings rest, the urine-solids were almost the same as during the preceding period of exercise—a fact which is capable of more interpretations than one.

On arriving at home before dinner, I felt neither hunger nor thirst after complete abstinence from food and drink of every kind for nine hours; but on dinner appearing in half an hour, ample justice was done to it. Throughout the evening I was alert, and free from all drowsiness. Two hours of restlessness on going to bed I ascribed to the dose of two drachms being rather large; and after that I slept soundly, and awoke in the morning quite refreshed, and free from all sense of fatigue, and from all other uneasiness. Another effect, not unworthy of notice, was that a tenderness of the eyes, which for some years has rendered continuous reading a somewhat painful effort, was very much mitigated during all the evening.

I reserved what remained of my good specimen of Cuca for further trial during my autumn holidays in the country. On September 15th, while residing at St. Fillans on Loch Earn, I ascended Ben Vorlich. The mountain is 3, 224 feet above the sea, and 2,900 feet above the highway on the loch-side. The ascent is for the most part easy, over first a rugged footpath, and then through short heather and short deep grass; but the final dome of 700 feet is very steep, and half of it among blocks and slabs of mica-slate, the abode of a few ptarmigan, of which a small covey was sprung in crossing the stony part. On the whole, no Highland mountain of the same height is more easily ascended. The temperature at the side of the lake was 62 degrees ; on the summit, 52 degrees. In consequence of misdirection, I had to descend an intervening slope on the way, so that the whole ascent was 3,000 feet perpendicular. I took two hours and a half to reach the summit, anl was so fatigued near the close, that it required considerable determination to persevere during the last 300 feet. I was richly rewarded, however, by an extremely clear atmosphere, and a magnificent mountainous panorama, of which the grandest object was Ben-Nevis, forty miles off, shown quite apart from other mountains, and presenting the whole of its great precipice edgeways to the eye. My companions, who, as well as I, were provided with an excellent luncheon, soon disposed of it satisfactorily; but I contented myself with chewing two-thirds of one drachm of Cuca leaves. 

We spent three-quarters of an hour at the top, during which I looked forward to the descent with no little distrust. On rising to commence it, however, although I had not previously experienced any sensible change, I at once felt that all fatigue was gone, and I went down the long descent with an ease like that which I used to enjoy in my mountainous rambles in my youth. At the bottom, I was neither weary, nor hungry, nor thirsty, and felt as if I could easily walk home four miles; but that was unnecessary. On arriving home at five o’clock, I still felt no fatigue, hunger, or thirst. At six, however, I made a very good dinner. During the subsequent evening, I was disposed to be busy, and not drowsy; and sound sleep during the night left me in the morning refreshed and ready for another day’s exercise. I had taken neither food nor drink of any kind after breakfasting at half-past eight in the morning; but I continued to chew my Cuca till I finished the sixty grains when halfway down the mountain. I had not with me in the country any apparatus for observations on the renal secretion.

Eight days afterwards, I repeated the experiment, but used ninety grains of Cuca. Being better acquainted with the way, no ground was lost by any intervening descent, so that the perpendicular height to be reached from the highway was 2,900 feet. I took two hours and a quarter to ascend, and on reaching the summit was extremely fatigued. The weather had changed, so that the temperature, 51 degrees at the loch-side, was 41 degrees at the top. A moderate breeze consequently caused so much chilliness that my party were glad to re-descend in half an hour, by which time I had consumed two-thirds of the Cuca, taking, as formerly, neither food nor drink. The effects were precisely the same, perhaps even more complete, for I easily made the descent without a halt in an hour and a quarter, covering at least four miles of rugged ground; and I walked homewards two miles of a smooth level road to meet my carriage. I then felt tired, because nearly three hours had elapsed since I consumed the Cuca, and in that time the Peruvians find it necessary to renew their restorative. But there was no more Cuca left, and I was tempted to substitute a draught of excellent porter. I suppose this indulgence led on to the unusual allowance of four glasses of wine during dinner, instead of one or none; and the two errors together, with possibly some discordance between Cuca and alcohol, were the probable cause of a restless feverish slumber during the early part of the night; but quiet sleep succeeded and I awoke quite refreshed and active next morning.

One of my sons, who accompanied me on both occasions, used Cuca the first time, but also took luncheon on the summit. Though not in good condition for such work, he made it out without fatigue; and on the second occasion, when there was no more Cuca to give him, he felt decidedly the want of it when he reached the highway at the foot of the mountain.

These trials have been described particularly, because I feel that„ without details, the general results, which may be now summarized, would scarcely carry conviction with them. These are the following. The chewing of Cuca removes extreme fatigue, and prevents it. Hunger and thirst are suspended; but eventually appetite and digestion are unaffected. No injury whatever is sustained at the time, or subsequently in occasional trials; but I can say nothing of what may or may not happen if it be used habitually. From sixty to ninety grains are sufficient for one trial; but some persons either require more, or are constitutionally proof against its restorative action. It has no effect on the mental faculties, so far as my own trials and other observations go, except liberating them from the dullness and drowsiness. which follow great bodily fatigue. I do not yet know its effect on mental fatigue purely. As to the several functions, it reduces the effect of severe protracted exercise in accelerating the pulse. It increases the saliva, which, however, may be no more than the effect of mastication. It does not diminish the perspiration, so far as I can judge. It probably lessens the hourly secretion of urine-solids. On this point I cannot yet speak with any confidence, because it appears to me that the investigation of the action of Paratriptics, or those substances which seem to lessen the wear and tear of the textures of the body in the exercise of their several functions, involves considerations and precautions which have escaped the attention of experimentalists on this interesting question, and which my own experiments hitherto have not taken completely into account.

I have made no trials of the influence of Cuca on disease, or the consequences of disease. Some notices in the journals on this subject show that it is attracting attention ; but, so far as I see, it is a difficult one, and may prove extensive, and therefore it ought to fall into the hands of some able inquirer, who will be in no hurry to rush into print. I have been asked by correspondents in the south of England if Cuca will do good to a weak heart, to an old paralysis, to the feebleness of advancing age, etc. My reply has been, that I know nothing of all this, and that no one should use it medicinally, but under the advice and observation of his medical attendant.

A more convenient form for use than that of a quid is very desirable. M. Laumaillé, who rode, or on very bad roads led, his bicycle 760 miles from Paris to Vienna in little more than twelve days, in the month of October, carried with him, as part of his scanty baggage, a small supply of the liqueur de coca, an Indian tonic, by which he was always able to assuage the sudden and painful hunger which sometimes accompanies continued exertion”

Unfortunately, he gives us too little of his experience with it ; but he observes that, when about sixty miles from Vienna, ” continuing his way along a road of fluid mire, fatigue and sleep at length told upon him, but the marvelous liqueur de coca again supported him and gave him strength”. I have made by rule of thumb a very palatable liqueur, with only a fourth of rectified spirit, and containing in half-an-ounce the soluble part of sixty grains of leaves, but I have not yet tested its virtue. Pharmaceutical chemists, however, will soon solve this problem, and, it may be hoped, without looking for a patent.

 


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The Amazing Healing Power Of Natural Coca Leaf

CocaFlowersxThe range of diseases and conditions that were successfully treated and cured by European and US physicians using Coca Leaf over the course of hundreds of years should be truly amazing to us in the 21st Century, even those of us who have been propagandized into believing that allopathic medicine and modern science have “made great strides”, “revolutionized the treatment of disease”, yada yada.

As you look over the table below you might reflect on how little actual progress has been made in the treatment and cure of so many diseases, although we have certainly developed a lot of impressive technology and there have been some dramatic, if somewhat mixed-blessing advances such as antibiotics.

However, let me point to just one example; with all of our vaunted antibiotic technology huge numbers of people still die of Pneumonia – a deadly condition that doctors of the 18th and 19th centuries who were familiar with Coca leaf (and who didn’t resort to poisonous ‘remedies’ like Mercury, Arsenic and Bleeding) were quite often able to treat and reverse successfully with a few cups a day of Coca Leaf tea.

Also, since many of today’s most destructive diseases did not exist, or didn’t have a name during those earlier centuries, this post is intended to point to the historical record that strongly suggests that if pure, natural Coca Leaf were freely available today as a natural medicine it could lift the immense burden of these modern conditions and diseases from tens of millions of people virtually overnight, with no “side effects”, no risk, and for literally pennies a day.

Freely available Coca Leaf would literally destroy the market for useless, often even dangerous pharmaceuticals as well as the incredibly lucrative market for America’s beloved over-the-counter “remedies” – which, of course, would guarantee strident howls of objection and opposition. Americans spend $625 Billion a year on the over 300,000 “Over The Counter” medicines that promise relief from pain and suffering of all kinds.

Here is a table taken largely from the work of Dr. Golden, whose “History of Coca” (1901) outlines the conditions and diseases that were known in the 1800’s to be treatable and curable by Coca Leaf, along with number of diseases and conditions that have been largely ‘discovered’ in the century since Dr. Golden wrote. I believe that the evidence that he and other physicians and scientists recorded in their times shows that simple natural Coca Leaf infusions and extracts could prevent, treat and perhaps cure these modern diseases and conditions where the products of “Pig Pharma” so often fail.

Please consider the physical, emotional, spiritual and financial impact on the lives of millions of individuals and their families if even one or two of the conditions/diseases in the following table were proven beyond all doubt, using all of our contemporary research powers, to be either effectively treated or actually cured by drinking Coca Leaf Tea alone – no other treatments or medications needed.

And once you have reflected on this, if you are a strong advocate of legal Cannabis perhaps you’ll consider adding Coca Leaf to your demands that the US government and Pig Pharma back off and go away.

cocatablex

If you would like to read Dr. Golden’s extraordinary “History of Coca” I have digitized his book and it is available here. ($1.99 for the full 251 page book plus bibliography).

I have kept all of the original illustrations intact and – most importantly – I have hyperlinked as many of Dr. Golden’s bibliographic references to the original source materials as I could track down, almost all of them freely available in internet historical book archives.

Have fun – I certainly did while tracking down and studying these obscure but critically important resources for treating and healing disease using one of the most amazing natural medicines ever.


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Growing Medical Coca Leaf In A Greenhouse

Coca seedlings in beds, ready for dividing into pots

GREENHOUSE & OUTDOOR COCA CULTIVATION

There are a lot of myths about how difficult it is to grow Coca outside of certain traditional sweet spots in the Andes. That may have been true before contemporary growing under lights came of age, but it no longer applies to small, boutique crops of Coca.

For example, it’s true that coca plants grown at higher altitudes produce a higher ratio of Cocaine to the other 20+ important Coca alkaloids than Coca grown at sea level. But that doesn’t mean that Coca can’t be grown anywhere but in the mountains.

Look at Coffee, Coca’s very close alkaloid relative. Coffee plants offer an exact model for greenhouse Coca cultivation. “Mountain-grown” coffee has a great reputation for a reason – it bathes in ultraviolet light. Pretty much anywhere in the world you can grow good Coffee you can grow good Coca, and that includes any greenhouse or any growing space with the right kind of lighting at any altitude. You may have heard coffee called “Java”? That’s because the best coffee in the world in the 1800’s came from Java. and those coffee plantations were right alongside some of the best Coca plantations in the world scattered throughout the mountains of Java. Still there, I hear tell.

Coca seedlings – almost ready for the Montana

So who would want to grow coffee in a greenhouse? Actually that’s not a bad idea,  if you’ve ever tried coffee leaf tea. It’s a pretty amazing beverage, totally unlike the roasted bean, and has many of the benefits of Coca leaf tea. FYI, if you would like to look at complete 200 page detailed guide to growing coffee, where you could pretty much just substitute “Coca” for “Coffee” throughout the guide, check out this free downloadable resource. (Of course I hope you’ll take a look at my new “Coca Cultivators Guide” too.)

But back to the question: why is high altitude always better for Coca?  That’s what all the historical records say, and that’s why all the traditional Cocals are at altitude. Coca plantations in the jungle are only because it doesn’t matter to the cocaine trade how high quality the leaves are – you can extract the Cocaine from low-quality jungle leaf just the same. But for highest quality leaf – you have to head for the light- or bring it in. 

The secret to high quality coffee and Coca leaf is ultraviolet light, which is more intense the higher the altitude and the closer you are to the equator.

So if you’re growing outdoors, grow somewhere that provides high levels of natural UV. But, when you are growing in a greenhouse, you can produce as much

Ready to go!

ultraviolet and other key parts of the spectrum as your Coca plants need to thrive, in just the right balance, throughout their life cycle.

To grow great Cannabis indoors, you use high-intensity grow lights set up to allow you to vary the spectrum. It’s the same with Coca, the Opium Poppy, Coffee and every other treasured plant growing indoors under lights- there is an ideal spectrum for each point in the plant’s life cycle. I’m pretty sure that you could look at solar data for the Coca regions of the Andes and come up with an ideal spectrum map for greenhouse Coca. This is one of those areas where growers will gradually accumulate experience and it will become community knowledge. Right now it is all speculation but I’m working on it.

The idea of growing a personal crop of Coca leaf for medicinal use will have to take a lot of mental adjustment, because there is a lot of misleading advice , like “You can only grow Coca at high altitudes in the Andes”, which seems somehow almost deliberately discouraging.

It’s all good

Could it be that there is a bit of dis-information going on? Maybe spreading the idea that growing Coca is too difficult so why bother?

Inquiring minds might want to know if its really true that nobody has ever grown Coca anywhere but Colombia, Peru and Bolivia.

Soooo ….

With my grateful thanks to my friends who read this blog and have been asking me to write a book on growing Coca just like Cultivators Handbook of Marijuana I wrote back in 1969 to help kickstart the Cannabis revolution – here it is. The Coca Cultivators Handbook. Let the games begin.

 

 

Here are the topics covered in this First Edition – I am asking growers worldwide to contribute ideas and content for future editions. 

  • Summary Of Coca Cultivation Techniques
  • Coca Cultivation Over The Centuries
  • Coca’s Natural Home Environment
  • Botany of the Coca Plant: Part One
  • Botany of the Coca Plant: Part Two
  • Traditional Andean Coca-Growing Regions
  • Ideal Coca-Growing Conditions
  • The Exquisite Coca Flower
  • The Importance Of Humidity
  • Coca Soils Of The Montaña
  • Best Kinds of Earth For Coca Cultivation
  • How To Select Viable Seeds
  • Protecting Seeds & Seedlings
  • Planting Out & Cultivating Coca
  • Daily Life Of A Coca Grower
  • High Quality vs. Inferior Coca Leaf
  • Peruvian vs. Bolivian Leaf – A Comparison
  • Ensuring High Quality Coca Leaves
  • Harvesting & Curing Coca Leaf: Part One
  • Traditional Harvesting Techniques: Part Two
  • Natural Enemies Of Coca
  • Commentaries On Coca
  • Searching For Wild Coca
  • Angelo Mariani – Master Coca Grower
  • Coca & Its Therapeutic Properties
  • Proper Cultivation Techniques
  • Harvesting For Maximum Purity & Potency
  • Preparation of the Coca Leaves
  • Coca Leaf – A Better Medicine
  • Natural Medicinal Preparations Of Coca Leaf
  • Your Keys To This Ancient Knowledge

Back to Greenhouses

In another post  I discussed the historical evidence, mostly from the 1800’s, of vigorous efforts to introduce of Coca plantings worldwide, and took note of a number of places where Coca was grown as part of a botanical garden or conservatory display of Andean plant life.

A hundred and fifty years ago Coca was grown in almost every public Botanical Garden facility in the world and in quite a few private indoor gardens as well.

Some of the more famous gardens with notable stands of Coca plants (and accompanying displays of how Coca was used by those quaint Andean Indians) include; the Royal Botanic Gardens at Kew, London; the Brooklyn Botanic Garden, the Royal Botanic Garden at Sydney, the Gardens at Versailles, and the Jardim Botanico at Rio de Janeiro.

Another beautiful example of an indoor Coca garden was the one created by Angelo Mariani at his company’s headquarters in France.

CocaGraphic21xIf you want to learn more about the fabulous Angelo Mariani and his empire of Coca wines, tonics and medicines (and if you can read French) you’ll enjoy exploring the archives of this blog:

https://angelomariani.wordpress.com/

So, all these highly successful indoor Coca plant gardens showed that a modest level of Coca plant production is quite feasible and, once the gardens are well-established, they can be self-sustaining over decades. That makes it pretty easy to see that Coca plants can be successfully grown using modern indoor technologies.

Of course the major issue with growing Coca plants indoors is that if you are growing them to produce Cocaine then you are going to have to have a shitload of indoor space and it would probably not be anywhere near profitable even if it were to be legal. This means that high-margin markets would have to be found for the whole natural Coca leaf itself, and followers of this blog know that I see many ways that this can be a viable natural medicine business, as it already is in Peru and Bolivia.

But … now let’s mention the single greatest challenge to indoor Coca growing anywhere outside of Peru, Bolivia and Colombia – and possibly a few other places that remain nameless.

A handful of magic beans

You can grow Coca plants two ways – from seeds or cuttings. The biggest problem with growing from seed anywhere outside of the immediate area where the seed is harvested is that Coca seeds have a very short natural “shelf life”. The seed is protected by an outer protective fruit which begins decaying rapidly, and that renders the seed inside infertile.

However, growers around the world seem to be getting good seed from Indonesia – probably from somebody who has lifted a few Coca plants from the vicinity of one of the old Belgian Coca plantations. Good work!

As far as I can tell nobody has been successful at removing or slowing the decay (anyone used nitrogen?) of the fruity shell or otherwise making Coca seed viable beyond 2-3 weeks, although a simple, slow air-drying process out of the direct sun seems to have worked very well for old-time growers. (This is described in detail on the Coca Handbook). So even a very modest-scale grower in, for example, the Western US, would have to have a very dependable source of at least several dozen viable seeds from the Andes to get started – no small task, to be sure. Any internet source would have to be carefully evaluated – there is a good chance that it might be either a con or a sting.

The other option for growers is cuttings, which work great according to all the historical accounts. Traditional Coca growers use this technique when they expect to plant only a few crops of Coca in a patch, because Coca plants grown from cuttings are sterile. (Again – all covered in the Coca Handbook.) Coca growers who plant from cuttings simply take a cutting with leaf bud activity and plant it in the shade by sticking it into a prepared soil bed. Nothing fancy – just good moist soil shaded from direct sun. And it’s easy to get growing plants from cuttings – Coca growers using this technique reportedly have a 75% or greater success rate.

Getting viable cuttings anywhere outside of Peru/Bolivia is also a major obstacle facing anyone thinking of growing a Coca garden because cuttings don’t travel well if they dry out, and ideally they go directly from being cut to the rooting medium anyway. Of course a country like Colombia could decide to get smart, but they are far too dependent on – you might even say addicted to – US “AID”.

cocaleavesThe other side to this problem is that as just mentioned plants from cuttings are sterile (no seeds) so the grower will have to get fresh cuttings annually or keep cloning existing plants – which will lead to genetic exhaustion pretty quickly. That means, importantly, that leaf production will fall and ultimately the plants will die off.

So growing a few dozen Coca plants would be no small operation even if Coca plants were suddenly legal. Obtaining high quality seed or cuttings from their source in the Andes to get a planting started would still be a challenge, but one that I’ll bet will get solved PDQ the moment it becomes clear that Coca can be grown in the first US state to allow it.

So who is it going to be? My bet is on Washington, Oregon or Colorado. But there are some mighty fine Coca growing environments in New Mexico, California and Arizona too. 

So, I’ve introduced you to the Coca Cultivators Handbook above. If you are interested in more than a growers guide, and if you want to explore every aspect of long-lost Coca traditions, cultivation, uses and rituals, then you might want to explore the only e-book that brings Coca history all together in one place.

The massive 750 page (if printed) ebook contains 5 complete full-text, digitized, hyperlinked books detailing every aspect of Coca use, preparation and cultivation. 

Better still, I’ve converted their massive bibliographies into fully searchable hyperlinked resources, allowing you to explore all the collateral documents used by the original authors that are now hidden away in digital archives around the world. 

You get all 5 long-lost books full of insights & practical experience, all in one fully searchable book of incredible Coca knowledge.

“History of Coca”, Dr. Golden Mortimer, 1901

“A New Form Of Nervous Disease: An Essay On Erythroxylon Coca”, Dr. William Searles, 1884

“Erythroxylon Coca: A Treatise On Brain Exhaustion”, Dr. William Tibbles, 1877

“Coca Erythroxylon: Its Uses In Treatment of Disease”, Angelo Mariani 1885

“Coca – Its Therapeutic Applications”, Angelo Mariani, 1890

Plus a groundbreaking English translation of the detailed inside story on Andean Coca

“Drug Wars & Coca Leaf In Brazil”, Ivan Barreto 2014

Click below to read the first chapter and then if you like what you see you can download it directly from Amazon to own and enjoy at your leisure.

https://read.amazon.com/kp/card?asin=B00HQ1IH3S&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_tm.YBbG0WSG6C&tag=cocaleafbill-20