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.
Well, here we go again. The “New England Journal of Medicine” has just published a new study that shows – prepare to be amazed – that with an amazing new drug called Canakinumab you can reduce the risk of heart attacks by reducing inflammatory processes in the heart. Will wonders never cease? Apparently not, because this article announces a new drug that was tested using the most rigorous scientific methodology (double-blind placebo-controlled) and has been proven to reduce the occurrence of second heart attacks in the cohort receiving the drug and not the placebo by 15%.
Of course the drug Canakinumab is horrendously expensive and oh, by the way, 12% of the people who took it suffered complications having nothing to do with heart attack or stroke, many of them life-threatening infections like Sepsis, but at least they were lowering their risk of having a second heart attack. Damn near miraculous – unless you do the math and discover that the drug decreases your risk of a heart attack by 15% but taking it means that you have an approximately 12% chance of developing Sepsis, or worse.
So basically this new miracle treatment offers you a choice of how you would prefer to die – heart attack or infection. Hmmmm. Choices. Choices. What to do?
Readers of this blog will have already seen my numerous posts on the role of pure, natural Coca Leaf Tea in reducing whole body inflammation. If you don’t recall that info, just use the “search” window in the right-hand column to search for “inflammation” and “inflammatory”. What you’ll find is that there are reams of good, solid evidence from the 1800’s that a cup or two of Coca Leaf Tea per day will do wonders for almost any illness or disease where inflammation is a factor including, without any doubt, inflammatory heart disease. And that relief comes with ZERO negative side-effects, but with some extra fine positive side-effects like anxiety-reduction, appetite control, better sleep, higher energy levels, and a more efficient metabolism.
Of course, the problem is that the FDA is falling all over itself to approve Canakinumab but, especially under the watchful beady little eyes of rat-face Jeff Sessions, will never allow Americans to use whole, pure, natural Coca Leaf Tea. But hey – where’s the profit for Pig Pharma company Novartis in a (non-patentable) cup of tea? God bless the American way. Ain’t it great – again?
The 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.
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.
Angelo Mariani was without doubt the most successful, and probably the most ethical of all of the 19th Century manufacturers of Coca Leaf-based tonics. Unlike most other manufacturers, of which there were hundreds in Europe and the US, he practiced strict quality control, even to the point of developing proprietary Coca plantations in Peru and Bolivia where his proprietary Coca Leaf was grown, harvested, processed and shipped to Europe under carefully controlled conditions.
In contrast most other tonic manufacturers used cheap, dried-out Coca Leaf scrap that was the reject of Coca harvests in Peru and Bolivia – literally the scrapings from the Coca Leaf processing floors in those countries. And reminiscent of the Cocaine trade today these unscrupulous manufacturers didn’t hesitate to adulterate their products with whatever cheap crap they thought they could get away with to bulk out their products.
In addition, the Bordeaux wine that he used as the base and Coca solvent for his tonic was sourced from several prominent French chateau producers, whereas other manufacturers who tried to copy Mariani’s success used the cheapest red swill they could obtain. Again, exactly the kind of behavior we see in 99% of today’s Cocaine (and Heroin) markets.
As a result Mariani’s tonic delivered the same quality medication to patients from one bottle to the next, and it was also pleasant-tasting, and because of these qualities it remained the premium Coca Leaf tonic on the market for decades both in Europe and North America.
Mariani’s attention to detail, and his energetic marketing, primarily through the publication of testimonials from prominent users of his products worldwide, were responsible for his life-long success and should be studied carefully by entrepreneurs in the Medical Marijuana space today.
In this post you’ll get a sense of how doctors and patients of the late 19th Century viewed Vin Mariani tonic. As you read through these excerpts from their correspondence to Mariani you have to ask yourself – were all these people simply idiots, or were they competent physicians and completely sane patients? It follows that if they were neither insane nor idiots, then perhaps the insane idiots are those who stand in the way of sick people having access to pure, natural Coca Leaf remedies today.
These remedies are certainly available (see this post on medicinal tonics being produced in Bolivia today), and given the outstanding economic success of Medical Marijuana in those US states where it is finally legal, you have to ask yourself “What are we waiting for? Why aren’t we growing Coca and producing Coca Leaf medicines in the US today?”
Here are a few of the testimonials from the files of Angelo Mariani:
Meulan, March 17, 1874.
I wish to inform you that I have nothing but good results to report in all the cases in which I have employed the Vin Mariani in my practice. Yours, very respectfully,
DR. GASTOK MARCEL
Paris, May 12, 1874.
One of my patients, Lady Superior of a convent in the environs of Paris, affected with a profound anemia, which has resisted all treatment, and which, by the long use of iron and quinine, had become complicated with constipation and gastric disturbance, was relieved of the latter symptoms after twenty days’ treatment with Vin Mariani, and under the influence of this same medicine her anemia gradually lessened, and in the course of three months disappeared.
10 Rue Castiglione, Paris.
Obliged by professional duties to be continually near sick people, who often do not leave me time to take my meals, I desired to experiment with Coca as an analeptic. My trials have been with Vin Mariani. and here is what I have found :
A Bordeaux-glass full of this wine has always sufficed to make me forget hunger and to sustain my strength. I felt a slight warmth and general toning up of the body; the digestion of the meal which followed was always more easy than when I had not taken the Mariani Wine, and, although I had not a sensation of voracious hunger as I had without it, I ate very well, the stomach appearing more robust and more active.
La Porta, February 15, 1877.
Having had such splendid results in my practice with the Vin Mariani since a number of years, I counsel you to have your vrine tried in London and New York, for I am persuaded that in all the great centres, where tlio incessant occupation and the abnormal kind of life led there fatally engender anemia, Vin Mariani is able to render the greatest services.
DR. H. CONNEAU,
Member of The Academie de Médicine, formerly Chief Physician of Napoleon III. , Emperor of the French, Grand Officer of the Legion of Honor.
Paris, December, 15 1876.
Since some time I prescribe to my patients Vin Mariani, and, in the cases of gastric trouble and anemia, I have had nothing but praise for the results obtained.
M. Mariani, Paris : London.
Since using your wine my digestion is splendid and my strength is returning. Respectfully,
Paris, January 25, 1876.
M. Mariani, Paris :
“Ne pigeat ex plebeis sciseltari si quid ad curationem utile,” said Hippocrates (in prœceptis), that is to say, let us not disdain popular remedies. It was with eagerness that I welcomed in my practice the Vin Mariani, based upon Peruvian Coca, a plant so popularly used in its native place. I have proved the efficacy of your preparation, which is at the same time useful and agreeable, in cases of nervous over-excitation with sleeplessness, of uni-lateral headaches, in throat diseases accompanied with pain, in spasms of the stomach with intense thirst, and sometimes in bilious vomiting. By re-establishing the digestive functions, Vin Mariani restores the general strength of the organism, and becomes a tonic without having the inconvenience of other medicaments, called tonics, which produce constipation. As the first of all therapeutical rules is, for me, the one well known since Hippocrates, which has been newly brought forward in our days by Hahnemann, under the formula — Similia similibus curantur, I think that the efficacy of Coca, in the affections I have just enumerated, is due to the application of the homœopathic law; and the well-known fact, that the natives deceive their hunger and; calm the cravings of their stomach by chewing and swallowing a substance which habitually increases the appetite, is a confirmation of my idea.
New York, August 16, 1884.
I have prescribed the Mariani Wine extensively during the last year, and with very favorable results. Its tonic and stimulant properties are very marked, particularly as manifested in its action on the nervous and muscular systems. It is well borne by even delicate stomachs. In my experience the weaker and more delicate the subject, the more pronounced its action and the more permanent its effects. While not a universal panacea for all the ills of life, it is a very valuable therapeutic agent, and certainly possesses most of the properties claimed for it.
E. S. BATES, M.D.
161 E. 31st Street, New York.
New York, February 5, 1884.
Dear Sir : — I have examined morphologically your Mariani Wine, and also have tested it on patients, and I can cordially recommend it as being up to its standard, and of utility in cases where wine and Coca are indicated. Yours very truly,
EPHKAIM CUTTER, M.D.
Fayetteville, N. C, February 21, 1884.
Messrs. Mariani & Co., New York,
Dear Sirs : — I find Vin Mariani a most excellent – in fact, an indispensable – remedy in nervous debility. A patient of mine, a constant sufferer in this way, experiences immediate and absolute relief by the use of Mariani’s Wine, while nothing else affords him the least comfort. Your preparation of the diug cannot be too highly recommended.
Yours truly, H. W. LILLY, M.D.
London, November 9, 1882.
M. Mariani :
At the special recommendation of Dr. Lennox Browne, of London, I have tested carefully the Vin Mariani, and I recognize that its splendid effect upon the voice is extremely satisfactory, and almost instantaneous. For over two years I have tried it, ordering it to my pupils, both ladies and gentlemen, whom I had under my care for the development of the voice, and I have invariably remarked that, whenever they had any difficulty in singing or elocution, the Vin Mariani enabled them to continue the lesson, •which, without it, would have been utterly impossible. I have thus every reason to be glad that my attention was called to this remarkable preparation, and am convinced that all artists and orators will welcome it and be happy to adopt it.
PROFESSOR EMIL BEHNKE.
Fifth Avenue (near Washington Square),
New York, December 5, 188i
Messrs. Mariani & Co.,
19 E. 16th Street, New York,
Gentlemen : — Madame Valleria has desired me to state that she was greatly benefited by the using of your wine. Dr. Morell Mackenzie, of Harley Street, London, W., some years ago (three or four) recommended Madame Valleria in a similar instance to use your wine, and then, as now, she obtained instant and complete benefit from so doing, and, with compliments, I remain
Your obedient servant, R. H. PERCY HUTCHINSON.
Paris, December 2, 1880.
My Dear Sir: – Well ! yes; know it, and let me write it to you, though I have frequently told it you. Your Vin Mariani is indeed excellent, and equalled by nothing. I drink it, I absorb it, and so also does my family, and we are all deriving so much good from it that I shall never be without it. On my voice it acts like a charm. My friends and brother artists, to whom I have recommended it, drink it regularly and likewise speak in highest terms of the Vin Mariani, and I can only say I advise all artists to give it an experiment, and guarantee they will adopt its use and thank you for it, as I do with all my heart .
Of the Opera.
Dear M. Mariani : Paris, November 12, 1881.
“Your wine indeed has again saved me! Upon my arrival at the opera and just before the commencement, when I was to sing, I found I had got a severe attack of aphonia, which has disappeared as if by enchantment after I had taken slowly a glassful of your wonderful Vin Mariani. It is to be hoped that all singers will become aware of and utilize the excellent properties of your preparation.
I have tried everything, and never have found anything like it. If the government understood all its duties, it would provide a certain quantity daily for the use of our corps of lyric artists— at all events for all the pupils pf the Conservatory of Music.
Gratefully, I am yours, VICTOR CAPOUL,
Of the Opera,
Fifth Avenue Hotel
Deae Doctor : August 24, 1884
We wish to pay a tribute to the excellence of the Mariani Wine. We invariably use it during our professional labors, and find it very efficient as a tonic which strengthens the vocal organs. We never travel without it, and thank you very much for recommending us to use it. Yours, etc.,
MR. & MRS. W. J. FLORENCE.
No. 21 Fifth Avenue,
New York, December 10, 1883.
Dear Sir: – I have had occasion to speak with many of my brother-artists of the Vin Mariani. Yesterday 1 was suffering with a lowering of the voice and determined to take this wine. Well, I can assure you that it gave me im- mediate relief, and that I shall always make use of this Vin Mariani on all occasions that I have any trouble with my voice. If 1 had a singing school, I should give to my pupils, as a specific for strengthening the vocal cords, this Mariani Wine. Accept my most sincere congratulations, and believe me,
Yours faithfully, GIUSEPPE DEL PUENTE.
220 W. 38th Steeet
March 20th, 1884.
My Dear Sir: – I desire to testify to the excellent effects of the Vin Mariani. Having been for months troubled with nervous prostration, I was delighted to find the wine a most strengthening tonic. It was prescribed for me by my physician. Recommending it heartily to all who all called upon to endure the fatigues of public life, I am, dear sir,
Very sincerely yours, HENRIETTA BEEBE.
New York, July 16, 1884.
Deae Sir :— I have often wished to express to you the wonderful results produced upon my voice by the use of the Vin Mariani, prescribed by my physician eighteen months ago. During my sojourn South I had occasion to use it many times, with marvellous results; when my voice was exhausted from excessive use and so hoarse that not one word out of ten was understood, I would take a sherry glass full of the Vin Mariani and captivate my audience by my full and brilliant voice, really astonishing myself thereby. It certainly is invaluable to vocalists and elocutionists— soothing irritation of the throat, and giving strength and brilliancy to the voice. Feeling deeply grateful, I am,
Most respectfully yours, MARG. BOULIGNY.
Messrs. Maeiani & Co., New York, December 16, 1883.
Gentlemen : — I have used your wine during several years, and have found it excellent. I am well satisfied with it, and cheerfully authorize you to use my name.
Very respectfully, E. FURSCH MADI.
Mariani & Co., Mystic Bridge, Ct., August 12, 1884.
Deae Sirs :— I have taken your Wine of Coca since July 24th, as directed by my physician. I am pleased to write you that I have been greatly benefited by it. My lungs are better, and my general health is in every way improving. I can safely recommend it to my friends as the best tonic I have ever taken. My home physician is so much pleased with the effect of the wine upon me that he has already sent to you for a dozen bottles.
Respectfully yours, FANNIE S. WILLIAMS.
St. James’ Hotel
Mariani & Co., N. Y. City, February 25, 1884.
19 East 16th Street, N. Y. City,
Gentlemen: – For several years I have been using various preparations of Coca, and within the last few months, having had my attention called to your Vin Tonique Mariani, have been using it. I think it by far superior to any that I have yet seen, and I have derived great benefit from its use. Judging it from my own experience, I can and do most heartily recommend it.
Yours, etc., EMORY A. STORRS,
Mariani & Co., N. Y., August 25, 1884.
Gentlemen: — It affords me great satisfaction to give you the result of my personal experience in the use of Vin Mariani. For the past three years I have, under the direction of my physician, relied upon it in serious emergencies of illness and overwork. It sustains vitality in conditions of extreme exhaustion, and restores strength more quickly than any other tonic I have used, never causing the least unpleasant reaction.
I have tested it during long journeys, under the pressure of continued physical and mental strain, and have found it unfailing in its good effects. Frequently, when in travelling I have been unable to obtain my regular food, a small quantity of Vin Mariani has afforded me satisfactory nourishment.
I am so convinced of its beneficial nature, that I have induced many of my friends to use it, and their experience coincides with mine.
Respectfully yours, JULIET CORSON.
(The following is from the eminent Professor J. M. Carnochan, M.D., of New York, Professor of Surgery, former Surgeon-in-Chief to the State Emigrants’ Hospital, Health Officer of the Port of New York, and one of the Commissioners of the Health Department of the City of New York, etc.)
M. Mariani, Paris : New Yoek, August 29, 1884.
I have for the last eight or ten years often recommended the Vin Mariani to patients laboring under abnormal conditions of the system, re- quiring a mild tonic and stimulating influence, with marked and excellent results. For convalescents, also, I consider it a very useful remedial agent.
J. M. CARNOCHAN, M.D.
Mr.. A. Mariani, Paris, October 19, 1880.
Dear Sir : — As a rule I object to having my name used as recommending any special preparation of a drug, for this very easily and frequently leads to abuse; but I am willing to make an exception in your case, and to express at your desire, in writing, my opinion of your Wine of Coca – an opinion with which you are personally well acquainted. Since my attention has been called to the good effects of your wine by Drs. Morell Mackenzie and Lennox Browne, of London, I have tried it myself, and have observed its use by Dr. Fauvel, in his clinique and in his private practice. There can be no doubt that, properly used, it is an excellent general tonic; that it has a special beneficial action upon the digestive and respiratory organs, and that, by its stimulation of the nervo-muscular system, it enables persons to undergo physical exertions to which, without it, they would at the time not be equal, and seemingly – certainly so far as I have been able to discover – without consequent reaction of over-fatigue. The latter effect I have particularly observed, as to vocal efforts, in the cases of speakers and singers.
DR. LOUIS ELSBERG, Of New York.
19 Harley Street, Cavendish Square, W.
London, July 6th, 1885
Gentlemen: – I have much pleasure in stating that I have used the Vin Mariani for many years, and consider it a valuable stimulant, particularly serviceable in the case of vocalists.
MORELL MACKENZIE, M.D., London,
Consulting Physician to the Hospital for Diseases of the Throat; late Physician to the London Hospital.
Wiener K. K. Allgem. Krankenhaus
Vienna, July 20th, 1885. f
Messrs. Mariani & Co.
Dear Sirs : — I have used your Vin Mariani for the past three years, and have much pleasure in testifying to its many excellent qualities, combining as it does the well known constitutional effects of Cocaine with that of a mild stimulant exhibited in an acceptable form. Among the conditions in which I have found it of valuable service, I may mention in the debility occurring after prolonged illness – in Oedema of the Larynx accompanying albuminuria, in the slow convalescence after diphtheria, and especially in Graves’ disease, in which latter it not only acts as a cardiac sedative, but also diminishes the accompanying exophthalmos and laryngeal congestion.
I have the honor to be, Yours respectfully,
GEORGE W. MAJOR, B.A., M.D.,
Professor in Laryngology, McGill University, and Laryngologist and Rhinologist to Montreal General Hospital.
Saratoga Springs, July 20, 1885.
Gentlemen : — I have used the Vin Mariani in my practice quite largely for the last four years with most excellent results, and I consider it greatly superior to any other preparation in the market.
Very truly yours, CLINTON WAGNER, M.D.,
341 5th Avenue, New York.
New York, August 28th, 1883.
Gentlemen : — I have been acquainted with Mariani Wine for a considerable time, and have had occasion to recommend it frequently. I deem it a most excellent adjuvant in the class of cases to which it is recommended, and I hope in the future to still further demonstrate its usefulness.
WALTER R. GILLETTE, M.D.,
149 W. 23rd Street.
Utica, New York, July 17th, 1885.
My Dear Sirs : — I have used the Vin Mariani in many cases, and have had considerable experience with it. In my opinion it is the best preparation of Coca attainable, and can be relied upon in many conditions of debility and feeble heart action when this valuable drug is called for.
Very sincerely yours,
EDWIN HUTCHINSON, M.D.
Boston, December 15, 1884.
Messrs. Mariani & Co.: – Enclosed please find amount for two cases Vin Mariani, which please send by Adams’ Express. I use it in my own family. I have been more than pleased with its action, and consider it far ahead of any other preparation of coca, be they wines, fluid extracts, or elixirs. I have tried in my practice no less than six different preparations.
Yours very truly,
CHARLES G. BROOKS, M.D.
Hudson, New York.
Gentlemen : — Your Vin Mariani is giving excellent results. I am well pleased with its effects.
C. P. COOK, M.D., Health Officer.
New York, June 24th, 1885.
Dear Sirs: — Permit me to say that I am, and have been for years past, using your preparations of Coca, and that I fully endorse all the views that I formerly expressed about them. They are the only preparations of Coca from which I can obtain any medicinal results, and necessarily I use them exclusively, and consider your wine superior to any other makes. Many thanks are due you for your excellent preparations, and I trust others will obtain as good results from them.
Very respectfully yours,
WILLIAM H. MORSE, M.D.,
153 East 77th Street.
Gentlemen : — The “Thé Mariani” is certainly a surprising invigorator. 1 am using it with great satisfaction in debilitated subjects. Were the several fluid extracts and preparations of Coca now on the market of better grade, Coca would hold the place it deserves. Yours is the only preparation I use with confidence. Very respectfully,
H. P. BRISBANE, M.D., Health Ofiicer.
Boston, Mass., October 3rd, 1885.
Dear Sirs: – My first acquaintance with the use of Vin Mariani was made in Paris, France, in the summer of 1880, when my attention was called to it by Dr. J, Marion Sims, who recommended it as a superior tonic for nervous prostration. I have continued to use it and prescribe it ever since with entire satisfaction. I prescribe your Elixir Mariani as a brain food, and as a stimulant to the nervo-muscular system it gives immediate and lasting effect. I also have used your “Thé Mariani” in sweetened milk, and think it excel- lent. I am so convinced of the beneficial effect of these preparations that I hardly know how I could practice without them in such cases.
I am, respectfully yours,
A. W. K. NEWTON, M.D.
Brooklyn, New York, June 23rd, 1885.
Gentlemen: – As regards your preparations of Coca, it gives me pleasure to say that at the present time I can obtain none which is so satisfactory as your Vin Mariani and your Thé. I have always found same uniformly excellent and reliable. My opinion of the value of Coca in general is so well known that I need not express it.
W. S. SEARLE, M.D.
Health Department, Sanitary Bureau,
New York, October 3rd, 1885.
Mariani & Co.
Gentlemen: – I have frequently prescribed your Vin Mariani, and am familiar with its merits. I have, however, never seen any of your other preparations of Coca, and would be indebted to you for samples you so kindly offered. If they are up to the standard of your wine, you deserve to reap great rewards for devising and introducing them.
Very truly yours,
CYRUS EDSON, M.D.
New York, September 14th, 1883.
Dear Sirs: – I have used your Vin Mariani with decided benefits. Of the many preparations of Coca I find the Mariani wine the best, and I have tried many of the others. It produces an immediate tonic effect, and the improvement is lasting. I have ordered it for many of my patients, and it has not disappointed me.
Very truly yours,
S. A. FOSTER, M.D.
Augusta, Ga., January 13th, 1885.
Gentlemen: — I have been prescribing your Vin Mariaiii for some time, and with entire satisfaction. I am just recovering from an attack of diphtheria, which 1 contracted from a patient, and on account of my extreme debility I took your wine and have finished the fourth bottle, and can say I am a new creature since I commenced it, and certainly shall continue taking it for some time. Without doubt it is the greatest tonic ever made, and I am prescribing it every day.
Very truly yours.
E. C. GOODRICH, M.D.
Yonkers, New York, May 6, 1884.
Dear Sirs : — When in Paris I heard of the Vin Mariani, and the good results from using the same, particularly in the treatment of certain obscure nervous diseases. Since my return home I have advised in quite a number of these nervous cases the taking of the Vin Mariani, and with most favorable results. Am pleased to say that the Vin Mariani continues its reputation, and is growing in favor.
GEO. B. UPHAM, M.D.
Amherst, N. H., November 12th, 1884.
Gentlemen: – I had occasion many times to use the Vin Mariani in my practice, and found it the most elegant and efficacious preparation of Coca. It entirely covers and conceals the rather disagreeable taste of the drug, and in my estimation the wine itself is a most happy adjunct to the Coca, in that the alcohol therein contained quickens the absorption of it into the circulation, and, with the essential ether of the wine, adds to the strength-giving properties of the Coca. I consider that the Vin Mariani has saved my wife from sickness, which would have resulted from the breaking down of her nervous system. I have every reason to congratulate myself on the marked effect which the Vin Mariani has upon her. I am glad to recommend it as a superior preparation.
HERBERT D. HICKS, M.D.
From Columbus Medical Journal:
“Cocaine in Headache.”
We received several months ago a supply of the justly celebrated Vin Mariani, with the request that we use it personally for the relief of headache – which is the bane of our life. This wine has for its active ingredient a concentrated extract of the leaves of Erythroxylon Coca – the plant from which the new anӕsthetic is obtained. Each wine-glassful contains the equivalent of about 30 grains of the leaves. Although we have used the Vin only when we felt the attack coming on, it has uniformly aborted the attack promptly and thoroughly. We have used it with others, and with essentially the same success. We have also prescribed it as a tonic in dyspepsia and nervous prostration, and with excellent results.”— J. F. Baldwin, M.D., Editor.