Copyright, 1894. 
By Frederick Stearns & Co. AN ILLUSTRATED MONOGRAPH 
■ON- 
KOLA. 
PART I —PHARMACOGNOSY. 
—SCHLOTTERBECK. 
PART lI.—PHYSIOLOGICAL AND THER- 
APEUTIC ACTlONS.—Stewart. 
PART 111.— A CLINICAL STUDY OF 
KOLA.—Shoemaker. 
PART IV.—BIBLIOGRAPHY. 
PUBLISHED UNDER THE DIRECTION OF 
F. E. STEWART, M. D., Ph. G. 
DIRECTOR SCIENTIFIC DEPARTMENT, F. STEARNS & CO. 
FORMERLY DEMONSTRATOR AND LECTURER ON MATERIA MEDICA AND 
PHARMACY, JEFFERSON MEDICAL COLLEGE, ETC. 
PRESS OF 
Frederick Stearns & Co. 
DETROIT, MICH. 
1894. SCIENTIFIC DEPARTMENT. 
FREDERICK STEARNS & CO. 
F. E. STEWART, M. D., Ph. G„ DIRECTOR. 
Chemistry—C. C. SHERRARD, Ph. C. 
Materia Medica—L. H. GARDNER, Ph. C. 
Pharmacognosy—F. H. FRAZEE, Ph. C. 
Botany—W. Q. RANKiN, Ph. C. 
Therapy—F. E. STEWART, M. D., Ph. Q. 
Pharmaceutical Assaying— 
J. L. TEQARDEN, Ph. C. 
Microscopy—S. C. STEARNS. INTRODUCTION. 
This is the first of a new series of scientific monographs, pub- 
lished by our Scientific Department, on drugs now attracting the 
favorable notice of the medical profession. These monographs will, 
in no sense of the term, be advertisements. By an advertisement 
we mean a notice that we have goods for sale. They are intended 
for no such purpose. On the contrary, they are scientific treatises 
on subjects relating to the Materia Medica and Pharmacy, carefully 
compiled by scientific and professional men for the purpose of con 
veying scientific information to the professions of medicine and 
pharmacy. They contain nothing unworthy a place in medical 
and pharmaceutical periodicals or text books. The high standing of 
the physicians and pharmacists engaged in the work is a sufficient 
guarantee of this statement. Furthermore, as we have no exclu. 
sive control of the manufacture and sale of any article mentioned 
in their pages, these publications conform in every respect to the 
altruistic ideal of the liberal professions, and the work is calculated 
in every way to promote progress in the science of medicine and 
the useful arts connected therewith. 
Next, a few words about our Scientific Department. It is com- 
posed of graduates in medicine, pharmacy, and chemistry, in charge 
of the several departments of our laboratory—picked men, thorough- 
ly familiar with their work and posted both in theory and practice. 
The department is under the direction of F. E. Stewart, M. D., Ph, G., 
well known as a teacher in medical and pharmaceutical colleges, 
as a physician, and as an author. The work of the Scientific De- 
partment is separated from the commercial interests of the house, 
and entirely free from trade influences. Its object is the free 
diffusion of knowledge; its aim is to publish the results of scientific 
investigation in the newer materia medica. But it is more than 
simply a publication department, for it offers to furnish material 
for original research, and to pay to have such work done, either in 
the laboratory or at the bedside. 
It will be naturally asked what motive we can have in devoting 
time and money to original investigation and a free diffusion of 
knowledge. Pharmacy is a branch of medical science and practice, 
and the pharmacist, like the physician, must be rated, not by the size 
of his business, but by his contributions to knowledge. Our object 
then is, first, to conserve and increase the reputation of our house. In 
the second place, by conducting this work we are constantly thrown 
into personal contact with the best men in medicine and pharmacy, who naturally come to regard us in a friendly light, and finally be- 
come our patrons. And, finally, as we, in common with others, 
manufacture preparations of these newer drugs, the diffusion of 
knowledge concerning them greatly increases the general demand, 
and, therefore, adds indirectly to our business. 
Now as to the monograph on Kola itself: The larger propor- 
tion of the work has been done for us by J. O. Schlotterbeck, Ph. C., 
B. S., Instructor of Pharmacognosy, and in charge of Materia 
Medica in the School of Pharmacy of the University of Michigan. 
To him belongs the credit for the original drawings, most of the 
compilation, and the bibliography. The artistic photography, which 
adds so much to the beauty of the work, was done for us by Pro- 
fessor A. B. Stevens, of the University of Michigan, Mr. A. C. 
Johnson, Ann Arbor, and by Mr. S. C. Stearns, the microscopist of 
our Scientific Department. 
All of this has been done at our expense; and we are willing to 
pay for work of this nature, and also for clinical reports. The idea 
that it is unprofessional to accept pay foi scientific work, is an ab- 
surd relic of the past, more fit for the museum of the Antiquarian 
than for a place in the practical every day life of modern times. 
We first offered Kola for sale in 1881 (see our journal, The 
New Idea, April, 1881). As we do not find that it was marketed 
previously in this country, we believe the claim that we introduced 
it to American commerce is justifiable. In fact, outside of two 
brief notices of Kola in the American Journal of Pharmacy, 1857, 
page 181, and 1880, page 617, we believe The New Idea was the first 
pharmaceutical journal in America to mention the drug. Since 
that time we have called frequent attention to. it. We also are 
under the impression that we are the only importers of Kola nuts 
in their fresh, undried state. These we frequently exhibit before 
scientific bodies, and offer free to physicians who may desire to 
raise the plant from the seed. 
An invitation is extended to physicians and pharmacists to in- 
form us of any errors in the Monograph, and also to report their 
experience, pharmaceutically, physiologically and therapeutically, 
in regard to Kola or its preparations. 
We have copyrighted these Monographs simply to prevent them 
from being used without proper credit, and not from any desire on our 
part to restrain them from general use. On the contrary, we court 
such usage by all who wish to employ the matter contained therein 
for scientific and literary purposes (not for trade purposes), but we 
do insist that we shall receive, in every case, proper credit, because 
it is certainly our due. 
FREDERICK STEARNS & CO. 
Detroit, October 1, 1894. TABLE OF CONTENTS. 
Introduction. 
Kola Pharmacognosy, ..... 3-42 
Names and Synonyms, .... 3 
Derivation of the Botanical and Common Name, , . 4 
Habitat, ....... 4 
Historical, ....... 5 
Botany, ....... 10 
Cultivation, Collection and Transportation, . . 13 
Structural Features, ..... 16 
Native Uses, ....... 19 
Substitutions and Adulterations, . . , 33-83 
Garcinia Kola, ...... 23 
Heritiera Littoralis, .... 28 
Pentadesma Butyracece., . . . .29 
Lucuma Mammosa, .... 30 
Coida Edulis, ...... 31 
Diseased Conditions of Kola, . . .33 
Napoleona Imperialis, .... 31 
Chemistry of Kola, ...... 34 
Caffeine, . . . . . .37 
Tests for Identity, ..... 37 
Estimation of Total Alkaloids in Kola, . , 38 
Theobromine, ..... 39 
Addendum, ...... 43 
Kolanin, . . . . . .39 
Physiological and Therapeutic Action of Kola, . 45-56 
Introduction. 
Study of the Active Constituents of Kola, .. 45 
Caffeine, ....... 46 
Theobromine, . . . . . 48 
Physiological Action of Kola Red (Kolanin), . 49 
Comparative Action of Kola and Caffeine, . 50 
Comparative Action of Caffeine, Kola, and Kola Red 
(Kolanin) upon Muscular Contraction, . 50 
Physiological and Therapeutical Action of Kola, . 53 
Kola as a Remedy in Neurasthenia, . , 55 Table of Contents Continued. 
Physiological and Therapeutic Action of Kola— 
Continued. 
Kola in Nervous Affections, . . . .56 
The Use of Kola in Cardiac Affections, . . 57 
The Use of Kola in Diarrhoea, . . .58 
Employment of Kola in Confinement, . . 58 
The Use of Kola in Alcoholism, . . .59 
Use of Kola in Seasickness, ... 59 
A Clinical Study op Kola, . . , . 63-70 
Bibliography, ...... 73 
LIST OF ILLUSTRATIONS. 
Leaves of Sterculia Acuminata, . . . . 5 
Kola Tree, .. . . . . . . 8 
Flowering Branch of Kola, . . . . .11 
Basket of Fresh Kola Nuts Ready for Transportation, , 14 
Fruit of Kola, ....... 16 
Mature Fruit Opened Longitudinally, ... 17 
Transverse Section of the Carpel of Kola, . . .18 
Longitudinal Section of the Carpel of Kola, . . 19 
Transverse and Tangential Section of Outer Seed Coat, . 29 
Transverse and Tangential Section of Inner Seed Coat, . 21 
Fresh Kola Seeds, . . . . . . 22 . 
Transverse Section of Fresh Kola Seed, ... 23 
Tangential Section of Fresh Kola, . . . .24 
Kola Starch, ....... 25 
False Kola, ....... 26 
Fruit of Heritiera Littoralis, .... 27 
Fruit of Pentadesma Butyracece, . . . .28 
Fruit of Lucuma Mammosa, .... 29 
Fruit of Napoleona Imperialis, . . , . .39 
Crystals of Caffeine, ...... 31 
Cotyledons of Fresh Kola, . . . . .32 
Dried Kola, . . . . . . 83 
Tracings Obtained by Prof, Dubois, . . , ,51 PART I. 
Kola Pharmacognosy. 
Comprising the Description, Names and Synonyms, Habitat, 
History, Botany, Cultivation, Collection and Trans- 
portation, Native Uses, Substitutions and Adul- 
terations, and Chemistry of Kola. 
J. O. SCHLOTTERBECK, Ph. C., B. S. 
Instructor of Pharmacognosy, and in charge of Materia Medica, School of 
Pharmacy, University of Michigan. KOLA. 
Origin.—Stercnlia acuminata Pal. Beauv; (Cola acuminata R. 
Br., Schott & Endl.) (Cola heterophjlla Mast., Cola ficifolia Mast., 
Cola Duparquetiana Baillon, Cola cordifolia R. Br., and perhaps St. 
tomentosa Hendelot)1. 
Botanical Synonyms.—Siphoniopsis monoica Karst., St. verti- 
cillata Shum. et Thonn., St. macrocarpa Don., St. nitida Vent., 
Bichea solitaria Stokes, Edwardia lurida Rafin., Colaria acuminata 
Rafin. 
Natural Order.—Sterculiacese. 
Names and Synonyms. 
English.—Kola, Cola, Female Kola, (Soudan Coffee2). 
German.—Kolanuss. 
French.—Noix de Kola, Noix de Gourou, Noix du Soudan, 
(Cafe du Soudan2). 
Spanish.—Cola de Africa, Cola de Soudan, Nuez de Kola. 
African.—Guru, Gourou, Goora, Guro, Gooroo, Ombene, Nan- 
goue, Kokkoroku, Coles, Gola, Kollah, Makasso, Makatso, Kowda, 
Coorooah, Gonja, Biche, Bissai. 
West Indian.—Bissy-Bissy, Bichy. 
1 Since the seeds of some of these species have not been obtained in quanti- 
ties sufficient for extended chemical analysis, it is unknown as yet, whether 
they contain appreciable quantities of caifeine or not. It seems unlikely that 
they do, for in that case they would be sought as eagerly as the true Kola. 
Heckel has examined several other species of Sterculia and has found most of 
them free from caffeine. One, however. Cola Ballayi Cornu, yields caffeine, 
theobromine and kola red. 
2 The name Soudan Coffee is properly applied to the seed of ParJda bi- 
globosa Benth., which after being roasted has been used as a substitute for 
coffee, though it contains no caffeine or theobromine. It was thought for a 
long time to be a product of the Kola tree. 
3 The generic name Sterculia, indicating one of the sub orders of 
the Stercuiiadeae, is derived from the Latin Sterculius, the deity 
that presided over manuring, from stercus, dung. This name was 
probably applied because one of the original species possessed an 
unpleasant odor. The specific name acuminata, is descriptive of 
the apex of the leaf of this particular plant. 
Derivation of the Botanical and Common Name. 
As to the derivation of the name Kola, we cannot speak with 
certainty. The Foulah traders, who occasionally visit Sierra Leone, 
affirm that it is simply a vernacular negro corruption of Guro or 
Goro, names common in Foulah and the Soudan. It is said that 
the tribes of the maritime regions were unable to articulate the let- 
ter “r” very clearly because of some defect of the vocal organs, and 
consequently were compelled to sound that of “1” instead. The 
words Guro, or Goro, soon became Gulo and Golo, which in turn, 
through careless pronunciation, was modified to Kola and this ulti- 
mately was universally adopted. 
Habitat. 
The Kola nut is the product of a tree whose distribution is 
somewhat restricted. It grows wild upon that portion of the west- 
ern coast of Africa comprised between Sierra Leone and the Congo, 
or Lower Guinea (from 10° N. Lat. to 5° S. Lat.), and when topo- 
graphical features are favorable reaches into the interior from five 
hundred to six hundred miles. Schweinfurth, in his travels, has 
found the Kola tree as far inland as seven or eight hundred miles, 
but it is more than probable that in these places it had been intro- 
duced and cultivated. Upon the eastern coast the Kola is apparent- 
ly unknown in the wild state, none being found except those intro- 
duced by the English, who have also successfully transplanted them 
in the West Indies, Seychelles, Ceylon, Demerara, Sidney, Zanzi- 
bar, Brazil and other South American countries. It is plentifully 
distributed in the Jamaica Islands where it was unquestionably 
introduced by the slave ships trading at that point. More recently 
the French have succeeded in establishing it in their colonies, Gauda- 
loupe, Cayenne, Cochin China and the Gabon. 
The plants have been propagated at Kew and generously dis- 
tributed through the various botanical gardens, including those at 
Cambridge and Washington, D. C. The accompanying illustration 
was made from a photograph of two fresh leaves picked from the 
growing plants at Washington and kindly sent to the writer. As 
far as the writer knows, no substantial effort has been made to cul- 
4 Fig. I.—Leave* of S ter cult a acuminata—One-half size. 
Upper surface. Under surface. 
5 tivate this important tree in the United States, although it has been 
stated that the soil and climate of certain portions of California 
and the Gulf States are admirably adapted for Kola culture. An 
ample reward is assured those who will engage in the production of 
this increasingly valuable remedy. 
Historical. 
Although Kola seed—popularly called Kola nut—has been 
credited from time immemorial with wonderful properties by the 
Aboriginal races populating the vast extent of territory between 
Senegambia to the north, and Angola to the south of the equator, it 
was probably first mentioned in the travels of Leo Africanus, who 
explored a large portion of Central Africa about the middle of the 
sixteenth century. In speaking of the country through which he 
passed, he merely says no trees of any kind were met save one 
variety of great size which bore bitter fruit, called by the inhabi- 
tants Goro, or Guro. 
Phillipus Pigafetta1 quotes the Portuguese traveler, E. Lopez, 
as follows: “If held in the mouth or chewed, the Kola nuts will 
quench thirst and improve the taste of drinking water. Further- 
more, they comfort the stomach and are peculiarly beneficial in all 
diseases of the liver. Also the liver of a hen or any other bird that 
is putrified and stinketh will return to its original sound and fresh 
state if some of the matter of this fruit be sprinkled over it.’ 
In the year 1591, Clusius'2 described the seeds and was probably 
the first to furnish illustrations of them. Designating them as the 
fruit, he says: “Coles is a fruit which when dry is very hard and 
solid and is always used by the inhabitants of Africa 
about Cape Verd when fasting, and they are able to abstain from 
food for a whole day after having eaten three or four.” 
C. Bauhin, 1623, dilates somewhat upon the history and usage 
of Kola, as does also J. Bauhin, to whom must be given the credit 
of first calling attention to some of its curative powers. He notes 
its employment by the natives in febrile conditions. 
In the “Histoire Generale des Voyages” the Kola nut is credit- 
ed with taking the place of money among the natives of Sierra 
Leone, and it is said that no other medium of exchange exists 
among them. The negroes value them so highly that ten nuts aro 
considered a gift worthy of a king. 
Reference is made by Prax3 upon the method of collecting, 
packing and transporting the Kola nut. 
i Relatione de Reame di Congo; 1591. 
SExoticorum. lib. 111. Cap. 7, p. 35. 
3 Commerce de I’Agerie avec la Mecque et le Soudan, 1819. 
6 The first comprehensive and probably most authentic descrip- 
tion of the native uses of Kola is furnished by the botanist Palisot 
Beauvois1. Among other things, he says that his experience teaches 
him that the negroes of Oware eat the nuts because of their reputed 
power of giving to all food and drink, even brackish water, a 
pleasant taste. 
pedition, 1859, states that he found two kinds of Kola, one with 
four cotyledons, called “Fatak” by the Foulahs, and another with 
two cotyledons, called “Gonja” by the same people. The two 
Mr. Chas. Barter, Natural History Collector of the Niger Ex- 
cotyledon variety was, however, the more highly prized. 
Dr. Daniell, wdio resided in West Africa for some time, pre- 
faced a discourse which he delivered before the Pharmaceutical 
Society of Great Britain in 1865, by saying that it would be futile 
to attempt the discovery throughout the vegetable kingdom of 
tropical West Africa of any analogous product that occupies such 
an exalted position in the social or dietetic economy of the negro 
tribes or constitutes such an important article of commerce in Sou- 
dan as the seeds of the Kola tree. 
Her Majesty’s Consul at Bahia in 1890, containing a report of the 
properties and uses of Kola, the following is extracted: “The 
From a dispatch transmitted by the Marquis of Salisbury from 
West African carriers at this port who use Kola are, 
as a whole, not, physically speaking, superior to the Brazilian 
negro, and yet the African through constantly masticating Kola 
can endure labor and fatigue which no Brazilian carrier can 
withstand, and where, for instance, it takes eight Brazilian 
negroes to carry a load with difficulty, four African porters carry 
it cheerfully, almost always, even though ascending a hill, singing 
and chanting the whole time as they trudge along.” “I have my- 
self had a bag of sugar weighing 80 kilos (179 pounds English) re- 
fused by a young, healthy, able-bodied native negro porter who 
could not so much as move it, carried away with ease by an aged 
African negro after biting a piece of Kola nut and transported a 
distance of four miles without once taking it off the 
head.” 
It would be easy to multiply quotations showing the exalted 
position held by this remarkable drug as an article of consumption 
among the natives of West Africa, As a tonic and stimulant it 
has always attracted the attention of travelers and explorers, who 
have never failed to mention, at least incidentally, its wonderful 
virtues. Some of these notices, however, especially those from 
i Flore d.’Oware et de Benin. 
7 Fig. 3.—Kola tree. (From Les Kolas Africains.} 
8 early authorities, which refer mainly to its power of improving the 
taste of half putrid water and decaying meat, are manifestly ex- 
travagant; while such assertions as the one made by Jobson in 1620, 
that, after mastication of Kola, river water is rendered so sweet as 
to resemble white wine mixed with sugar, must be relegated to the 
realm of the fabulous. The origin of these fanciful notions may be 
accounted for in the following way: In tropical countries where 
the only available water is thick and muddy the seeds of various 
plants which contain much mucilaginous and astringent matters 
are rubbed around the inside of the vessel containing the water, 
and act as a clarifying agent. Tlie principle of their action has 
never been scientifically investigated, but undoubtedly the purifica- 
tion is due to purely mechanical means. The Indian clearing nut, 
Strychnos potatorum, which contains abundant mucilage and 
tannin, is used for this purpose, and perhaps Kola acts in a similar 
manner to render water more palatable. 
Among the botanists who have, one after the other, studied 
and described the history, habits and growth of this wonderful 
plant, the following may be mentioned: 
Bose1, Stokes'2, Bory de Saint-Vincent3, Schott and Endlicher4, 
Herat et de Lens5, Yirey6, Thiebeaud de Berneaud7, Baillon8, 
Brown9, Palisot de Beauvois10. 
Explorers of the “Dark Continent” from the middle of the six- 
teenth century to the present time have given vivid descriptions of 
the tree and its fruit and the remarkable properties attributed to it 
by the natives. Among the more eminent African explorers who 
have written upon this subject are Rene Caillie11, Schweinfurth12, 
and Griffon du Bellay13. 
No monograph upon this subject appeared in Europe until that 
furnished by Heckel and Schlagdenhauffen14 in 1888. IJp to that 
time, therefore, Kola had been known to Europeans mainly as a 
curiosity to the negro tribes. But such is no longer the case. From 
year to year the curative powers of the drug have become moro 
1 Nouveau Dictionnairc d’histoire naturelle appliquee aux arts, jU’agri- 
culture et a I’economie in rale et domestique, etc., 1803. 
2 Bot. Mat. Med., ii. 564,1812. 
■! Dictionnaire classique d’histoirc naturelle, 1823. 
4 Meletem, 33,1833. 
5 Dictionnairc universel de matiere medicale, 1839. 
6 Journ. de Pharm. et de Chimie, 1827 and 1832. 
3 Dictionnaire pittoresque d’histoire naturelle et des phenomenes de la 
nature, 1839. 
811 istoire de plantes, 1879. 
9 Botany of Congo, 
wFlore d’Oware et Benin., XXIV. 
13 Journal d’un voyage a Torabouctou et a Jenne, 1825. 
32 Au coeur de PAfrique, 1875. 
33 Au Gabon (in) Tour du monde, 1868. 
33 Sur les Kolas Africains. 
9 widely known. It has been tested in the practice of eminent phy- 
sicians ; it has established itself to a considerable extent in the con- 
fidence of both practitioners and the public; so that at the present 
time it has come to be recognized as one of the most valuable thera- 
peutic agents of our Materia Medica. 
Botany. 
Kola seeds are derived from several species of plants belonging 
to the natural order Sterculiacse, but especially from Sterculia 
acuminata, Pal. Beauv. (Cola acuminata R. Br., Schott & Endl.) 
It is still an open question whether the different species of Ster- 
culia mentioned at the beginning of this treatise and which are 
commonly known as Kola, contain all of the active principles 
found in the seeds of Sterculia acuminata. At least some of them 
are so poor in alkaloid as to warrant their designation—“ Spurious 
Kola.” 
True Kola, or “Female Kola,” is not to be confounded with 
false Kola, or “Male Kola,” which is derived from a tree belonging 
to the Natural Order Guttiferae, and whose seeds contain none of 
the characteristic constituents of true Kola. 
The Kola tree resembles very much our chestnut and attains a 
height of from 40 to 00 feet or more. (See Fig. 3, p. 8.) 
Stem erect, cylindrical, smooth. 
Leaves numerous, alternate, 3—6 inches long, 1 3 inches 
broad, oblong-acuminate, smooth; margin entire, slightly revolute; 
petiole I—3 inches long, slightly thickened at base of leaf; young 
leaves pubescent; veins beset with stellate hairs and sessile spherical 
glands. 
Flowers numerous, polygamous, in terminal and axillary, 
cymose panicles; entire inflorescence covered with minute stellate 
hairs. 
Floiver buds subglobose, possessing faint odor resembling va- 
nilla, apetalous. 
Calyx petaloid, greenish-yellow or white, purple at edges; limb 
5-cleft; lobes ovate-lanceolate. 
Male Flower—Column slender, shorter than calyx, bearing a 
circle of 10 two-lobed anthers; anthers divergent. 
Hermaphrodite Flowers—Anthers subsessile in a circle; ovary 
5-lobed, 5-celled, stellate pilose; styles 5, linear, subulose, reflexed, 
superposed. 
Ovules anatropous, attached in a double row to the ventral 
suture of each carpel. 
Fruit usually five-follicles or fewer by abortion, sessile, oblong 
10 Fig. 3 —Sterculia Acuminata. 
A. Flowering' branch. (From Les Kolas Africains.) 
B. Flower. 
C. Staminal column of female flower. 
D. Transverse section of ovary. 
E. Ovary. 
F. Group of five follicles. 
11 obtuse, rostrate; coriaceous to woody carpels, entirely smooth at 
maturity, slightly tuberculate, chocolate brown color; 3—6 inches 
long, 2—3 inches thick. 
Steeds—l—lo in each follicle, subtetragonal, oblong, obtuse 
testa purplish, cartilaginous. 
Cotyledons usually 2, sometimes 3—5, flatly ovate, or auricu 
late, thick, oppressed; red or yellow; radicle directed toward thf 
hilum. 
The Kola tree flourishes in moist, hot lands at or a little above 
the sea level, some beautiful specimens being found on the coast of 
Sierra Leone at an altitude of 200 to 300 metres. The trees are 
sometimes found in groups large enough to be called veritable 
forests. They are by no means difficult ot cultivation as is suffi- 
ciently demonstrated by the success attending the endeavors of the 
English and French, who have introduced them in their colonies. 
The wood is light colored and porous, quite similar to the poplar, 
except that it is finer grained and less apt to be attacked by insects. 
It is said to be excellent for general carpenter work and is ex- 
tensively employed by the natives in ship building, as well as in the 
manufacture of household utensils in general. 
Cultivation. Collection and Transportation. 
Mr. W. Fawcett, F. L. S.1, speaking from his experience in 
Jamaica, states that “the Kola tree is propagated from seeds and 
will begin to bear fruit after five or six years. There are trees near 
the Botanical Garden, Castleton, which were planted over fifty 
years ago, still in perfect health and bearing fruit regularly. The 
trees should be planted about 20 feet apart, which would give about 
108 trees to the acre. The trees grow about 40 feet in height. 
Those near Castleton produce from 500 to 800 pods each crop. If 
each pod contains, on a moderate calculation 4 seeds, and if we say 
50 seeds to the quart, then a tree with 600 pods will give 50 quarts 
of nuts twice a year, or 100 quarts per tree per year. A quart of 
dry nuts will weigh a litttle over I} 4 pounds, or 125 pounds a tree. 
A tree in full bearing and under careful cultivation would probably 
produce 150 pounds of nuts a year.” 
As stated above, the tree begins to bear fruit in the fourth to 
the sixth year of its growth, but the maximum yield is not reached 
until the ninth or tenth year, when as much as 125 pounds of seeds 
are obtained from each tree. One peculiar feature of this tree is 
that it blossoms and bears fruit simultaneously, i. e., there are flow- 
ers and fruit during the entire year. It would naturally be sup- 
i Kcw Bulletin of Miscellaneous Information, 1890. 
12 posed that the collection of the fruit might be continuous, but on 
the contrary there are only two gatherings a year. The chief one 
is made in October and November from the June flowering, while 
the second one is made in May and June from the November flow 
ering. 
When the pod is ripe it takes on a chocolate brown color, at 
which time dehiscence of the follicle commences along the ventral 
suture and exposes both red and white seeds in the same pod. It is at 
this time that the collections are made. As many as five carpels may 
result from a single flower, and they may contain from two to ten 
seeds each, while some are found with only one seed. When re- 
moved from their envelopes the seeds weigh from five to twenty- 
five grams each, according to their development and number. 
Fresh, sound Kola seeds are either red or light yellow external- 
ly, but if bruised in any way they instantly turn to a brick red at 
the injured part and rapidly begin to decay and mold. Therefore, 
the collection and packing must be made with the greatest care. 
The gathering is usually made by native women who remove the 
seeds from the follicle and dextrously cut off the seed coat leaving 
the bare cotyledons. Extreme care is observed in selecting them, 
and when fresh nuts are desired for long distance transportation 
they are handled as carefully and tenderly in packing as are the 
finest apples in our American fruit belt. All are carefully sorted, 
the worm-eaten and otherwise damaged ones rejected, and the 
sound ones placed in peculiar baskets made either of bark, woven 
fibre, or strips of flexible wood. These baskets hold from fifty to 
three hundred pounds of seed. 
A very common package for transporting the seeds is called 
“uagha” and is made as follows: Four strips of flexible wood 
placed crosswise and fastened at their centers, are made into a 
skeleton or framework by bending in the shape of a horseshoe and 
tying their free ends tightly together. The whole, covered with a 
tanned ox hide, is then filled with fresh Kola seeds and covered 
with a four-ply canvas bag called “gherara,” which is securely 
fastened to the four strips of wood. 
Some importations made by Frederick Stearns & Co., of Detroit, 
have been received in baskets, as shown in the accompanying illus- 
tration. (See Fig. 4, p. 14.) They are rudely woven of some fibrous 
material and supplied with a ring or handle made, it is said, from 
the bark of Calamus Draco (tai-tai by the natives). The lighter 
baskets can be supported on the heads of the native carriers, while 
a heavy one must be carried by two porters who suspend it between 
them upon a pole passed through the handle, "PiG. 4—Basket of fresh Kola nuts ready for transportation. 
[Photographed direct from original.] 
14 The basket is first lined with coarse canvas, and then with 
large succulent leaves called “bal.” These leaves, which are de- 
rived from various species of Sterculia and Phrynium, attain a 
length of twelve to eighteen or more inches and a width of six to 
ten inches. They retain their moisture for a long period, and for 
this reason are employed in packing the Kola seed for transporta- 
tion. Protected in this way from the drying effect of the atmos- 
phere they can be transported without injury for about thirty days. 
If it is desired to retain them longer in a fresh condition they must 
be unpacked, resorted, washed in clean running water and repacked 
in fresh, moist leaves, when it is claimed they can be preserved 
from eight to ten months. 
The writer having been supplied with a liberal sample of both 
red and white seeds, sought for a method to preserve them in their 
natural condition. All the usual preservatives and antiseptics were 
tried without success. Alcohol soon caused the seeds to become 
almost black. Even aqueous solutions of benzoic, salicylic and 
boric acid caused a marked coloration, as did also the vapors of 
chloroform. Finally the following plan was adopted with excel- 
lent results: The seeds were wrapped in dry cotton, then packed 
in moist sawdust in an air-tight tin can. Seeds so packed retained 
their original color and freshness for over three months and none 
had been attacked by fungi.1 
The principal markets for the seeds are Gambia and Goreo, 
where the main traffic is carried on. They frequently arrive at 
Sokota and Kouka in the Soudan and Timbuctoo, where large sales 
are made. From the marts of Soudan it is carried by caravan to 
Tripoli, and from Timbuctoo to Morocco. From various ports on 
the Mediterranean and the west coast of Africa they are exported 
to Europe and the two Americas in constantly increasing quantities. 
Acting Administrator Berkeley2 reports from the Gambia upon 
the West Africa trade in this singular product as follows: 
“The trade in Kola nuts is an attractive feature in the com- 
merce of the Gambia. The Kola nut is the product of the Sierra 
Leone district, and the trade in it, both at Sierra Leone and the 
Gambia, is almost entirely in the hands of the women, to a large 
number of whom it affords the means of livelihood, and in many 
cases the acquisition of considerable wealth. The nut is largely 
consumed by the natives of the Gambia. It is of a bitter taste and 
produces no exhilarating effect, but is said to possess the power of 
1 A weak solution of formic aldehyde has proven to be a satisfactory pre- 
servative for retaining the bright colors of lower animals. The writer intends 
experimenting with this substance on vegetable tissues. 
2 Report on Progress and Condition of the Royal Gardens at Kew, 1880. 
15 satisfying for a considerable time the cravings of hunger and of 
enabling those who eat them to endure long labor without fatigue. 
Cola acuminata in fact plays the same part in tropical Africa that 
Erythroxylon Coca does in South America.” 
Fig s.—Fruit of Kola (StercuUa acuminata)—Natural size. 
[Photographed direct from original.] 
Structural Features. 
Fruit.—The fruit of the Kola tree is a follicle containing from 
one to ten seeds. When mature it is of a chocolate brown color, 
smooth externally, sometimes constricted at one or more places, 
very much like the depressions of the loment. Occasionally the 
follicle is somewhat elongated and slightly curved like the letter S. 
The pericarp is thick and a little fibrous and dehisces at the ventral 
suture. The cells of the outer layers are cubical and filled with a brownish resinous coloring matter. Directly beneath this tissue the 
walls become thinner and more delicate, and enclosed in this tissue 
are large air spaces, which at an early period probably contained 
mucilage. Gradually the cells become larger, elongated and more 
compact. In this tissue the spiral vessels are embedded. Calcium 
Pig. 6.—Mature fruit opened longitudinally. 
[Original drawing direct from fruit.] 
oxalate crystals are found scattered throughout the entire tissue. 
(See Figs. 7, p. 18, and Fig. 8, p. 19.) 
Seeds.—The seeds resemble somewhat in appearance our com- 
mon horsechestnut and are tightly nested in the follicle, assuming 
a rather triangular subtetragonal shape, due to mutual pressure ex- 
17 erted on all sides. The seed coats are somewhat purplish and carti- 
laginous. It must not be forgotten that the seed coats are first re- 
moved before the Kola is shipped into market and that the Kola 
nut, so-called, is merely the cotyledons of the seed. 
As there is nothing characteristic in the minute structure of the 
testa the illustrations given will answer all purposes. (See Fig. 9 
p. 20, and Fig. 10, p. 21.) 
Cotyledons.—The seeds of the various species of Kola may con- 
tain from two to five cotyledons, but the former variety is always pre • 
f erred. The cotyledons are thick and fleshy and possess a bitter, some- 
Fig. 7. section of the carpel of Kola. (Zohlenhofer). 
what astringent taste. There are two varieties,the red and the white, 
the latter approaching more nearly a pale, greenish yellow. (See Fig. 
11, p. 22.) Mr. E. Heckel has disproved the statement of Hendelot 
that there existed two distinct varieties of Kola, one yielding ex- 
clusively red seeds, while the other produced only the white. He 
has demonstrated to a certainty that one and the same follicle 
may contain seeds of both colors. Neither does he agree with. 
Griffon du Baillay that the white seed is a transitory state from 
the unripe condition to maturity, since he has repeatedly found 
both kinds in one and the same ripe fruit. 
18 A transverse section of one of the cotyledons of the fresh seed 
shows an epidermal layer of very regular, thick-walled, empty cells. 
The outer surface is somewhat convex and amber brown in color. 
Immediately beneath the epidermal layer is the fundamental tissue 
which comprises the whole of the fleshy portion. This tissue is 
composed of large angular cells with thick walls and very plainly 
marked intercellular spaces. In this tissue one may find also an 
occasional delicate spiral vessel. (See Fig. 12, p. 23, and Fig. 13, p. 
24.) Each cell is well filled with starch which resembles very 
much the common potato starch. (See Fig. 14, p. 25.) The grains 
are ovate, possess a distinct hilum at one end which is surrounded 
by very plainly visible eccentric rings. 
Fig. 8.—Longitudinal section of the carpel of Kola. (Zohlenhofer). 
If a section of the cotyledon be warmed with potassium chlor- 
ate and hydrochloric acid to dryness and then exposed to the fumes 
of ammonia gas the well-known Murexoin test for caffeine is ob- 
tained. 
Native Uses. 
Among the inhabitants of a large portion of tropical and equa- 
torial Africa, Kola is at once a necessity and a luxury. The fresh 
seed is generally employed as a masticatory to resist fatigue, hunger 
and thirst, while the dried seed is mainly used as an aliment. The 
19 formei’ is in greatest demand; nevertheless, those living far in the 
interior often give, even for dry Kola, weight for weight in gold 
dust. Tea and coffee, though containing the principle most abun- 
dant in the Kola nut, have no charms for the blacks, who con- 
stantly nibble at Kola while engaged in gathering coffee berries. 
Carefully dried, reduced to an impalpable powder, and served 
with honey an milk, Kola makes and agreeable beverage which is 
said to be equal in flavor and much superior in nutriment to the fin- 
est cocoas. 
Captain Binger, a prominent explorer, in speaking of Bobodi 
oulossou, says that he noticed women manufacturing various ar- 
ticles out of cotton and bleached pineapple leaves that had been 
colored with the red juice of Kola, red lead and indigo. 
In the social, political and religious customs of the natives Kola 
performs an important function. To speak first of the social rela- 
Fig. 9.—l—Transverse section of outer seed coat. 
ll—Tangential section of same—4oo diameters. 
tions, when a young barbarian becomes weary of single blessedness, 
he sends with his appeal to the chosen one’s mother, one or more 
white Kola seeds, and with trembling and anxiety awaits the re- 
ply. If the white Kola be returned by the mother the youth knows 
that his suit has met with favor, and at once proceeds to prepare for 
the wedding ceremony. A red seed, on the other hand, tells him 
that he is rejected, and after passing a few days or several weeks in 
humiliation and melancholy he proceeds to select another. Form- 
erly, no marriage gift of the bridegroom to the father would be 
deemed acceptable for the purchase of his daughter, if a goodly 
number of Kola seeds were not included. 
The presentation of a few Kola seeds to a white trader or a 
native personage of rank visiting any chief, constitutes the highest 
20 compliment that can be paid, as it conveys an assurance o£ friendly 
welcome and protection. In certain parts of this mysterious coun- 
try no business of any import can bo transacted between two parties, 
unless at least one of the nuts be previously eaten. 
Again, on the departure of a guest, the host expresses his fare- 
well by the gift of a few Kolas. To not a few of these visitors, 
actuated by commercial or political motives to travel great dis- 
tances, no courtesy could be more acceptable, for experience has 
often demonstrated that the use of the Kola nut not only supports 
the strength, allays inordinate appetite, assuages thirst and assists 
digestion, but that it renders the traveler more capable of sustain- 
ing the fatigue of his homeward journey than any other product 
that can be obtained. 
Via. 10.—I—Transverse section of inner seed coat. 
ll—Tangential section of same—loo diameters. 
At the death of a friend a quantity of Kola sufficient to nour- 
ish and strengthen the deceased on his long journey,is placed in the 
grave. 
Turning now to the religious uses of Kola, we note that the 
Mahommedans declare it to be a fruit of divine origin, introduced 
by the prophet himself and intended to drive out the evil spirit, ex- 
pel disease and prevent plague. Dr. Rancon, the eminent explorer, 
says that the Bambaras and the Malinkes, swear upon the Kola, as 
is done upon the Bible in Christian countries. For instance, ho 
says, suppose a dispute has arisen between two blacks. The accused, 
if he denies the statement of his accuser, must be summoned be- 
21 fore the principal priest, who is generally a blacksmith, and take 
oath upon the Kola. Igniting a little straw fire, the priest takes a 
sound Kola and singes it slightly for the purpose of purifying it. 
Taking it then in the left hand he punctures it in many places with 
the point of a knife for the purpose of demonstrating its soundness. 
He now repeats this form of oath: “I swear that lam not guilty 
of the act of which I am accused; if I speak falsely, I hope that 
this one Kola which I am now going to eat will poison me in as 
many days.” After repeating this oath, the offender immediately 
swallows the Kola whole. In order to prove that he is not feigning 
he is then given a gourd of water to drink. 
In the political relations of the tribes in Western Africa, the 
Kola seed often performed the part of a mediator between two 
Fig. 11.—Fresh Kola Seeds. 
[Reproduced from original fresh seeds.] 
I.—Red seed. 
II.—White seed. (Average Nat. size.) 
beligerent tribes who were on the eve of war. On the centre of an 
elevated mound of earth some red and white Kola seeds were 
placed. If one of the red seeds was taken by either tribe, it was 
considered by the other a silent invitation to fight; while if a white 
one was removed, peace was at once declared. 
Examples of this kind might be continued indefinitely, but 
enough have been given to show its value among the natives. Is it 
not remarkable that this drug and its wonderful properties should 
be unknown to the civilized world until recently? 
Substitutions and Adulterations. 
In addition to the true Kola there is another seed which un- 
fortunately bears a similar name and is the cause of much con- 
fusion. It is called male or bitter Kola, and is employed for pur- poses similar to those for which true Kola is eaten. It must be 
borne in mind that bitter Kola has properties and uses peculiarly 
its own. To make this statement clear, we may say that false Kola 
bears the same relation to true Kola that Blue Cohosh does to Black 
Cohosh. The two Kolas do not belong to the same natural order, 
neither do Black and Blue Cohosh. The principles are not alike in 
each, although they have some properties in common. This is one 
reason why false Kola is never used to adulterate the genuine article. 
It is rarely found with the true article, since their external features 
are so entirely different that a mixture of the two would be at once 
detected. 
After inquiring of the leading jobbers in rare crude drugs in 
New York, Germany, England and Africa for a quantity of false 
Fio. 12.—Tranverse section of cotyledon of fresh Kola. 
[From original drawing.] 
Kola, only two seeds carefully wrapped in cotton could be obtained. 
So it will be seen that the false Kola does not leave the localities 
where it grows. 
A pound of a five-cotyledoned seed was purchased in New York 
for false Kola, but both chemical and microscopical examination 
proved it to be an inferior variety of Stereulia. It agreed in every 
particular with Heckel’s description of Cola Ballayi Cornu, which 
is very small in size and weak in alkaloids. In 1875 Maxwell T. 
Masters described and figured in the Journal of Botany, bitter Kola, 
of which the illustration given is a reproduction. (See Fig. 15.) 
He at once determined it to be a product of the Guttiferse, but not 
having at his disposal the parts necessary for exact identification, 
he described it as Garcinia Kola Mast. 
23 Eight years later Heckel also made an analysis, bnt haTing ex- 
perienced the same difficulty in obtaining the necessary material, 
he could add nothing new to the description of Masters. 
Messrs. Heckel and Schlagdenhauffen1 attempted to obtain 
from the various parts of the eastern coast specimens of the plant 
yielding bitter Kola, and although the flowers did not reach them, 
they received specimens of the branches, leaves and fruits, to- 
gether with a sufficient quantity of the seed to allow of a complete 
analysis being made. All the specimens received from various 
Pig. 13.—Tangential section of cotyledon of fresh Kola. 
[From original drawing.] 
places corresponded in their characters and showed that the bitter 
Kola is the product of a single Guttiferous species and not of sev- 
eral. From the material at their disposal the authors referred it to 
a new species, Garcinia Kola, Heckel. The plant is described as a 
tree of variable aspect, ten to twenty feet in height, hearing 
towards the base of the branches large opposite leaves (twelve 
inches long by seven inches broad), with short petioles, whilst at 
i Journ. de Pharm. et de Chimie [s], vii., p. 553, viii., p. 81,177. 
24 the extremity of the branches the leaves are much smaller (five 
inches by two inches). The leaves are oval, slightly dilated at the 
base, mucronate at the apex, without stipules, full green on the 
upper surface and greyish underneath. The fruit is a berry about the 
size of an apple, with a rugose epiderm covered entirely with rough 
hairs. It presents three or four divisions, each containing a large 
oval cuneiform seed, rounded on the external and angular on the 
internal face; the seeds are covered with an abundant sourish yel- 
lowish pulp, constituting a true arillus. The fruit has at the base 
the persistent calyx still adherent to the peduncle, and sometimes 
the persistent corolla, and at the apex the persistent stigma. The 
Tig. 14.—Kola Starch—4so diameters. 
[From original drawing.] 
plant is reported to occur all along the eastern coast of Africa and of 
Senegal, intermixed with the Sterculia acuminata, flourishing un- 
der the same conditions, but less widely distributed. In its known 
characters the plant appears to be closely allied with Garcinia 
Morelia, which, however, is essentially an Asiatic species. The 
seeds present one convex and two plane surfaces, the former being 
towards the circumference of the fruit. They are covered by an 
apricot^-yellow episperm, below which is a large yellowish white 
macropodous embryo devoid of cotyledons, with numerous de- 
pressions on its surface. The tissue is denser and closer than that 
25 Fig. 15. False Kola (Oarcinia Kola)— One-half natural size. 
[Redrawn from Journal of Botany, Yol. XIII.] 
1. Portion of brancn. 
2. Leaf. 
3. Fruit. 
4. Transverse section of fruit. 
5. Vertical section of fruit. 
6,7. Seeds. 
8, Germinating- embryo. 
26 of true Kola and crackles under the teeth; it consists of a compact 
mass of very homogeneous cellular tissue interspersed here and 
there with laticiferous vessels of varying size containing resin, the 
cells constituting which are filled with starch granules larger than 
those occurring in true Kola.” 
“Upon chewing these seeds, a strongly bitter astringent, and 
yet aromatic taste is perceptible, which is quite different from that 
of true Kola and approaches in its aromatic flavor that of green 
coffee; it is this aromatic flavor that is esteemed by the negroes. It 
is worthy of remark that although the use of these seeds does not 
Fig. 1R.—Fruit of Heritiera littoralis (Nat. size). 
[Photographed direct fx-oin original.] 
Dorsal side. Ventral side. 
produce any notable stimulant effects or ward off fatigue, they are 
as much sought after and bring nearly as high a price on the East- 
ern coast as the true Kola. In the interior, however, they are un- 
known. The authors are of the opinion that these seeds owe their 
properties to the resin they contain, which is slightly stimulant. 
By the negroes they are thought to exercise an aphrodisiac action, 
which the authors consider doubtful, and as a masticatory they are 
said to be a valuable remedy for colds.” 
“An examination of fresh male Kola nuts for caffeine gave 
negative results, the chloroform, ether and alcoholic percolates, 
being all free from alkaloid. Besides coloring matter, tannin and glucose, two resins were separated. One of these was brown, 
hygrometric and soluble in ether and melted at the temperature of 
the water bath; the other was yellowish white, soluble in ether, 
alcohol, acetone and acetic acid, insoluble in carbon bisulphide or 
petroleum spirit and had a high melting point.” 
Heritiera Littoralis, Aiton==Sterculiacea; 
The fruit of this tree could not possibly be mistaken for that of 
Kola. (See Fig. 16.) It is smaller, lighter colored and indehiscent; 
the pericarp is proportionately thicker, lustrous and more woody 
and tough in structure. 
Fig. 17.—Fruit of Pentadesma butyracea: (one-third nat. size). 
The seed, which is the part employed as an admixture to true 
Kola, is loosely enclosed within a membranaceous irregularly 
striated testa. It is somewhat orbicular in shape, being flat- 
tened parallel to the shorter axis of the cotyledon, and is choco- 
late brown in color. It could be mixed with the smaller seeds of 
true Kola in moderate quantities as easily and with as little danger 
of detection as artificial coffee is added to the better qualities. 
This drug is the product of a tree growing in eastern Africa, 
India, Phillipine Islands, and Australia. A careful examination of 
its external and microscopic features will at once distinguish it. 
One of the cotyledons is generally smaller and often partly era* 
28 braced by the other. The analysis of Heckel and Schlagdenhauffen 
gave the following results ; 
Oil 
4 
.366 
Tannin and coloring matter 
4 
.983 
Sugar 
5 
.738 
Sodium chloride 
.288 
Cellulose and starch 
55. 
,987 
Albuminous matter 
18. 
537 
Lignin 
13. 
.367 
Fixed salts 
2. 
645 
Loss 
,089 
100, 
.000 
In comparing the composition of this grain with that of true 
Kola we see scarcely any analogy. The tannin, however, is very 
Fig. 18.—-Fruit of Lacuma mammosa. 
[Photographed direct from original.] 
similar to Kola-tannic acid. Fat is present in ten times greater 
quantity. Although not dangerous, this substitution is repre- 
hensible. 
Pentadesma Butyraceae, Don.==Clusiaceae. 
This seed, called “Kanya,” seems to be found with Kola ex- 
ported from certain countries only. Kola nut marketed in Sierra 
Leone has never been known to contain any ‘ ‘Kanya” seeds, but 
Messrs. Heckel and Schlagdenhauffen state that they have fre- 
quently found them as adulterants, and that they are difficult of 
identification. 
The tree grows to a height of 30 to 35 feet upon the west coast 
29 of Africa somewhat to the north. The bark contains a peculiar 
yellowish resin which, although odorless and tasteless, is said to be 
somewhat poisonous. 
The fruit is a pyriform capsule, provided with a hard pericarp. 
(See Fig. 17,) Numerous resin canals penetrate the entire fruit coat 
which, when ruptured, exudes a reddish resin. 
The seeds, of which there are three to five in each capsule, are 
particularly interesting, since they contain an abundance of a fatty 
matter called by the natives “Kanya butter/’ In color and appear- 
ance they resemble true Kola. 
Fig. 19.—Fruit of Napdleona imperial is (Heckel), 
A. —Longitudinal section. 
B. Transverse section. 
F. Schlagdenhauffen has obtained the following results in his 
analysis. 
Water 
5.243 
Fatty matter 
83.500 
Glucose 
4.507 
Tannin and phlobaphene 
6.705 
Tannin and coloring matter 
8.869 
Salts 
.. 1.700 
Lignin, cellulose, etc 
40.477 
100.000 
Notice the entire absence of starch and alkaloids. 
Lucuma Mammosa, Griesel=-Sapolacea;. 
“Still more recently Helbing found seeds offered as Kola which 
were those of Lucuma mammosa. It is interesting that these nuts 
give off even in the dry state a very strong smell of prussic acid, a 
property which is not known to be possessed by any other fruit. 
The seeds contain a large amount of fatty oil and are used in the 
West Indies on account of their aroma as a condiment. They are sometimes also termed Sapote, which indicates that they belong to 
the Sapotaceae.”1 
Some of the fruit of which an illustration is given (See Fig. 18), 
was obtained from Dr. Schuchardt of Germany. There was no 
odor of prussic acid apparent, but instead a very decided odor of 
acetic acid, probably due to fermentation. As the seeds were some- 
what altered in their condition no accurate description or illustra- 
tion can be given. The writer does not believe that this seed will 
Pe used very much as an adulterant. 
Coula Hdulis, Baillon—Oleaceae. 
Because of the similarity in pronunciation of the names Kola 
and Coula, it was thought worthy merely to mention the latter, 
although to our knowledge it has not been used with fraudulent in- 
tentions. If any further information is desired upon the subject an 
illustrated article may be found in Dingler’s Polytechnic Journal, 
Yol. 238, p. 430. 
Fig. 20.—Crystals of Caffeine. 
Napoleona Imperials, Beauv. 
M. Autran, in a communication to E. Heckel, writes that there 
i Notes on New Remedies, 1391, p, 11. 
31 existed at Gabon a medicinal Kola differing in general features 
from those already known. This is a false Kola and is constituted 
by reddish, kidney-shaped beans, possessing a bitter taste somewhat 
resembling that of Kola. The illustration given is reproduced from 
the “Traite general de hotanique,” Le Maout et Decaisne. (See 
Fig. 19). 
Whether in the fresh or dry condition this seed is easily dis- 
tinguished from genuine Kola by its external characteristics. A 
superficial examination by Heckel and Schlagdenhauffen revealed 
the presence of a large amount of saponine. 
To recapitulate, it may be recalled that of all the sophistica- 
tions above mentioned none contain the characteristic active prin- 
Fig. 21.—Cotyledons of fresh Kola (Sterculia acuminata)—Natural size, 
[Photographed direct from original.! 
ciples of Kola. Therefore, these drugs must be considered as base 
adulterations and the greatest care should be exercised in pur- 
chasing and preparing Kola for use as a medicine and food. 
Among the dangers to which fresh Kola in transit is exposed, 
is the development of a fungus which rapidly spreads from seed to 
seed, and, if not opportunely attended to. ultimately destroys the 
whole consignment. Even those seeds but slightly attacked possess 
a disagreeable odor and are devoid of the characteristic aroma and 
taste of the sound, fresh Kola. The quantity of the active prin- 
ciples also constantly diminishes as the growth of the fungus pro- 
Diseased Conditions of Kola. ceeds. When any mold is noticed those seeds affected should be re- 
moved, and if beyond recovery should be thrown away or burned, 
The others are then carefully washed and repacked in moist saw 
dust, clay, marl, or thick succulent leaves. In hot weather they 
should be sprinkled occasionally if it is desired to keep them per- 
fectly fresh. 
Chloroform vapor is often employed, as is well known, to 
check the growth of fungi. It was tried on a specimen of about 
two pounds of the white seeds which were placed in a glass jar 
Fig. 22.—Dried Kola—Average natural size, 
[Photographed direct from original.] 
filled with an atmosphere of chloroform vapor The fungus was 
killed and none other developed, but the original light yellowish 
green color of the seed was changed within a half hour to a brick 
red. As a specimen for a museum its usefulness was destroyed, but 
for practical purposes it remained unchanged. 
Dr Nachtigall, in his book, ‘Sahara and Soudan,” describes at 
length two forms of Kola disease. The first, called Hille, trans- 
forms the seed little by little into a whitish, pulverulent mass. By 
cutting the diseased portion away, the remainder can be saved. If the nut is completely attacked there is but one thing to do, and that 
is to throw it away. Messrs. Chodat et Chuit (Etude &ur les noix 
de Kola) have determined that this disease is due to microorgan- 
isms that assume the form of excessively small, spherical 
micrococci and also of ordinary isolated bacteria or bacilli. These 
organisms destroy first the coloring matter and the tannin which 
impregnate the cell walls which consequently become white in 
color. If the bacterial action continues, the wall itself is destroyed 
and the starch set free, which later begins to be eroded, although 
it resists the action more strongly than does the cell wall. 
A second disease named Dasemsera, is produced when the nuts 
are exposed to excessive moisture. The interior becomes hard and 
brittle, while the exterior peals off in dark scales. 
Chemistry of Kola. 
It was more than two centuries ago that Dapper, the traveler, 
remarked that Kola or Guru nut, “as experience teacheth, eaten in 
the evening hindereth sleep.” ] Yet not until 1865 did the knowl- 
edge of this and other equally important properties stimulate efforts 
to unravel the secret. In that year Dr. Daniell, having noticed the 
effect upon him of chewing the fresh seeds, and being struck by the 
close resemblance of the physiological action of Kola to that of tea 
and coffee, was led to suspect the presence of a substance in Kola 
analogous to theine. In order to verify his suspicions he decided 
to make a chemical examination. Accordingly, preparing a strong 
decoction of Kola, he precipitated the coloring matter with lead 
acetate, and removed the excess of lead from the filtrate by means 
of hydrogen sulphide. After filtering, he evaporated the nearly 
colorless liquid to a small volume and set it aside to cool, when 
long, silky, needle-shaped crystals separated. To all appearances 
this deposit was identical with a sample of theine which he pos- 
sessed and which he knew to be pure. In addition to the effects he 
had experienced after chewing the fresh seeds, the discovery, by a 
rough chemical manipulation, of a crystalline principle similar in 
external features to theine, strengthened the belief of Dr. Daniell 
that Kola contained this latter principle. For the purpose of hav- 
ing his views substantiated he enlisted the services of a practical 
chemist, Dr. Attfield, at whose disposal he placed a sufficient 
quantity of the drug. The results of Dr. Attfield’s examination 
an Ins conclusions as to the value of Kola as a food and medicine 
were published in Pharm. Jour. (2), VI., p. 456. The complete 
analysis is here given for the purpose of comparing it with the re- 
sults obtained by modern investigators. 
1 Ogilvy’s Africa, p. 4'n. 
34 Water 
18.65 
Cell wall and coloring matter 
20.00 
Starch 
42.50 
Volatile oil 
1.52 
Fixed fat 
6.33 
Albuminoid substances ] 
Gum | 
Sugar 1 
. ...... 10.67 
Other organic matter.. J 
Ash 
3.20 
Tbeine 
2.13 
100,00 
Composition. 
It will be noticed that the total alkaloids are calculated as 
theine, the existence of theobromine in Kola not having been es- 
tablished at that time. It is rather remarkable that no tannin was 
found, since a watery decoction will at once give the characteristic 
color reaction upon the addition of a test solution of iron. Even 
when tested microchemically, the presence of tannin is readily de- 
tected. 
Satisfied that the analytic methods employed by the English 
chemist were open to criticism, Messrs. Heckel and Schlagden- 
hauffen decided to study the chemistry of Kola according to the 
more modern methods of research. The details of their work fill 
many pages in their monograph, entitled Sur les Kolas Africains. 
For the purpose of determining the best and most rapid solvent 
for the extraction of the alkaloids, the finely powdered Kola was 
percolated with water, alcohol, chloroform, carbon bisulphide, and 
ether. They found that chloroform was pre-eminently the proper 
menstruum, while cold water was the least satisfactory. 
The following is the composition of Kola as determined by them; 
Caffeine 
2.348'] 
Theobromine 
. 0 028 j 
Soluble in chloroform 
2.988 
Tannin 
0.027 f 
Fatty body 
0.585J 
Tannin 
1.5911 
Kola red. 
Glucose 
1.290 1 
2.875 f 
Soluble in alcohol 
5.826 
Fixed salts 
0.070 J 
Starch 
. 83.754.. 
33.754 
Gum 
8.040.. 
8.040 
Coloring matter 
2.561.. 
2.561 
Proteid matter 
6.761. . 
6.761 
Ash 
. 8.825.. 
2.325 
Water 
. 11.916.. 
11.919 
Cellulose, by difference. 
. 29.881.. 
29.831 
100.000 
100.000 
35 These results, since they agree on the whole with those ob- 
tained by other recent workers, may be accepted as the true com- 
position of Kola, One point, however, is worthy of mention, 
namely, that the percentage of caffeine varies considerably with the 
locality from which the drug is obtained. This may explain in a 
measure why chemists sometimes obtain low percentages of caf- 
feine from Kola purchased in open market. 
During the process of roasting, coffee loses some of its caffeine. 
The same is true of Kola, hence the care which has been exercised 
in drying is an important factor in determining the value of the 
drug. 
Reasoning by analogy, Heckel suspected the presence of caf- 
feine in Kola leaves, but several carefully conducted analyses failed 
to reveal the slightest trace. The same was true with the bark and 
wood. In the case of the pericarp, however, an appreciable quan- 
tity of alkaloid was separated. 
The following analysis of Kola in comparison with that of the 
tea leaf, coffee berry and cacao seed will be found instructive, in 
that it demonstrates the superiority of the former to the other nerve 
stimulants and tonics; 
Cacao. | Coffee, 
Tea. Tea, 
Green. Black. 
Kola. 
Heckel & 
Schlagen- 
haufl'en. 
Fat 
53.00 
13.00 
1.30 
13.00 
13.00 
0.28 
3.00 
0.585 
6?761 
0.023 
St 348 
Undet. 
3.80 
1.01 
0.003 
3.16 
0.79 
3.33 
3.00 
0.60 
3.64 
0.40 
0.50 
2.875 
33.754 
3.040 
39.831 
2.561 
1.290* 
15.50 
8.58 
17.08 
17.34 
3.222 
32.80 
17.80 
5.46 
7.28 
36.18 
19.20 
1.843 
19.88 
13.88 
5.34 
34.00 
5.001 
1.618 
3.325 
11.919 
3.60 
6.00 
6.697 
13.00 
100.005 
100.000 
100.00 
100.00 
100.000 
i Cacao red. 
2, s CKlorophyl. 
* Kolanin. 
6 The total results do not foot up 100 but they have been placed here just 
as given in the original paper. 
It will be observed from the above statistics that Kola far ex- 
cels both tea and coffee in the quantity of the invigorating princi- 
ple caffeine, which is practically the only valuable exhilarating 
constituent of these nerve excitants. More than this, it contains an 
36 appreciable quantity of theobromine, which increases or intensifies 
the action of caffeine. This principle is also present in cacao but is 
entirely wanting in tea and coffee. Besides these stimulants, there 
is a glucosidal principle called kolanin, which is peculiar alone to 
Kola. Experiments have been made to prove that it is to this prin 
ciple that the superior action of Kola is due; but whether this be 
so or not, there can be no question that Kola combines in itself the 
wonderful powers of the chief invigorants of the world, tea, coffee 
and cacao. 
Caffeine—C 8 HIOIS4 02-|-fi2 0. 
T rhmethyhxanthine. 
Caffeine is a proximate principle of feebly alkaloidal power 
It exists in the fruit (pericarp and seeds) of Kola (Sterculia acumin- 
ata), in the fruit and leaves of the coffee tree (Coffea arabica), in 
the leaves and flowers of the tea plant (Thea chinensis), in the seed 
paste Gaurana {Patilinia sorbilis), and in the leaves and twigs of 
Paraguay tea (Ilex paraguayensis)1. 
Synonyms.—Coffeine, Theine, Gauranine, Methyl-theobromine. 
Caffeine was discovered in 1820, almost simultaneously by 
Runge, Pelletier and Caventou, and Eobiquet. In 1883 both Jobst 
and Mulder established the identity of Theine and Caffeine. A lit 
tie later Martius found the alkaloid in Gaurana to be identical with 
Caffeine. Stenhause discovered Caffeine in Paraguay tea. In 1865 
Dr. Daniell separated an alkaloid from Kola which he believed to 
be Theine. His result was substantiated later by Dr. Attfield. 
Properties.—Fleecy masses of long, flexible, white crystals 
(See Fig. 20), possessing a silky lustre, without odor, having a bitter 
taste and permanent in the air. 
Soluble at 15° C. (59° F.) in 80 parts of water, 83 parts of alco- 
hol, 555 parts of ether, and 7 parts of chloroform. Also soluble in 
9.5 parts of boiling water, and very soluble in boiling alcohol. 
When heated to 100° C. (212° F.) Caffeine loses its water of 
crystallization, and at 229° C. (444° F.) it melts, forming a colorless 
liquid. When ignited, Caffeine is completely volatilized without 
charring or leaving a residue. 
Caffeine is neutral to litmus paper. 
Although Caffeine forms definite salts with many acids the 
Pharmacopoeia recognizes but one—Caffeinse Citras. 
The salts of Caffeine are decomposed by water or dilute acids. 
Tests for Identity. 
1. A neutral or acid solution of Caffeine is not affected by 
i Caffeine is also said to occur in the North American Apalachian tea and 
in the South American Bush tea, the former of which comes from various 
species of Ilex, and the latter from Cyclopia. , 
37 iodo-potassic iodide, Mayer’s reagent, picric acid, or potassium fer- 
rocyanide. 
2. A distinct yellowish white precipitate is obtained with solu- 
tion of phospho-molybdic acid. 
8. Crystalline precipitates are immediately produced with 
Caffeine by a 5 per cent solution of mercuric chloride and a . 5 per 
cent solution of mercuric bromide. After an hour or more a pre- 
cipitate is obtained with a 15 per cent solution of mercuric cyanide. 
4. An abundant white precipitate is produced with a fresh 5 
per cent solution of tannic acid; the precipitate is soluble in excess 
of the reagent. 
5. If a small quantity of Caffeine be dissolved in about 1 Cc. 
of hydrochloric acid, a little potassium chlorate added, the whole 
evaporated to dryness on a water bath, and the capsule then in- 
verted over a vessel containing a few drops of ammonia water, the 
residue will acquire a rich purple color, which is destroyed by 
alkali. 
6. Caffeine possesses a reducing power nearly equal to that of 
morphine. If a fragment of Caffeine be mixed with an equal 
quantity of chloride of gold on a porcelain dish and a few drops of 
caustic potash be added, the application of a moderate heat will 
cause a marked reduction of metallic gold. 
7. To a mixture of ammoniacal silver nitrate and Caffeine add 
a little caustic potash and apply moderate heat. A rapid reduction 
of silver is noted. 
A silver mirror can be made by boiling in a dry test tube a mix- 
ture of ammoniacal silver nitrate and acetate of Caffeine with a few 
drops of caustic soda solution. 
8. The reduction test with iodic acid can be made at the 
temperature of the water bath. 
9. A sulphuric acid solution of molybdic acid heated with a 
small quantity of Caffeine on the water hath produces in a few 
moments an intense blue coloration. 
Estimation of Total Alkaloids in Kola. 
Place ten grams of the drug, No. 80 powder, in a continuous 
extraction apparatus and percolate with chloroform for ten hours. 
Rapidly filter the straw colored liquid through a small dry filter 
into a beaker, and wash the flask and the filter with several por- 
tions of chloroform. Drive off the chloroform and treat the light 
yellow residue with several small portions of hot water. Filter 
through a small filter to separate waxy matter. Evaporate the fil- 
trate in a fared beaker and dry at 100" C. Cool and weigh as 
total alkaloids 
In case the alkaloids are not perfectly white, digest on the 
water batli for fifteen minutes with 25 Cc. of one per cent 
sulphuric acid. Filter into a separatory funnel and wash both 
beaker and filter with two portions of 10 Cc. of water. Make 
alkaline with strong ammonia and shake out three times with chloroform, once with 25 Cc. and twice with 10 Cc. Evaporate, 
dry and weigh. 
Theobromine—C7 H8 N4 02 
Di=methyl=xanthine. 
Theobromine exists in the cotyledons of Kola (Sterculia 
acuminata), and in the cotyledons and shells of Cacao (Theobroma 
Cacao). 
It was discovered by M. Wosresensky in 1841. It is produced by 
heating the lead compound of xanthine with methyl iodide at 100° 
C, (E, Fischer). It can be made also by first converting guanine— 
a principle found in Peruvian guano—into xanthine and this then 
into Theobromine. 
Theobromine occurs as a white crystalline powder possessing a 
bitter taste; permanent in the air. It is neutral to litmus. 
It acts as a weak base uniting with acids to form definite salts. 
Theobromine is soluble in 1600 parts of cold water; in 150 parts 
of hot water; in 4800 parts of cold alcohol; and in 480 parts of 
boiling alcohol. It is also soluble in 105 parts of hot chloroform 
and very easily soluble in a water solution of the fixed alkalies. 
Tests for identity may be found in Prescott’s Organic Analysis 
and Fliickiger’s Reactions (Nagelvoort). 
Approximate separation of the Theobromine from Caffeine can 
be effected by means of benzol, which dissolves Caffeine and leaves 
Theobromine behind. A second more accurate method of separa- 
tion is that given by E. Kunze. 
It is based on the production of an insoluble silver compound of 
Theobromine, and estimation of the amount of metallic silver. The 
method is given in full in Fresenius Zeitschrift, 1894, p. 24. 
Kolanin. 
While the beneficial effects produced by the administration of 
Kola are largely due to the caffeine and theobromine which it con- 
tains, the decided neuro muscular action, so peculiar to this drug, 
cannot be entirely ascribed to these principles. Heckel discovered 
that the residue of Kola left after completely exhausting it of its free 
alkaloid, still exei’ted marked activity upon the system. He conclud- 
ed that of the remaining constituents found in Kola, only one could 
possibly be responsible for this action, namely, the red coloring 
matter which he called Kola red, ' and which he supposed, though, 
1 Unfortunately the name Kola red is applied to two different substances 
and much confusion has resulted. Kolanin and the Kola red of Heckel are 
identical. Efforts should be made to discard the use of Kola red as a name for 
the glucoside. 
39 as we shall see, wrongly, to he a simple compound. By subjecting 
this compound to a subliming heat, he obtained a crystalline subli- 
mate of caffeine, which he believed must have been held mechani- 
cally in the resinous extractive of the coloring matter, and which 
thus resisted the solvent action of chloroform. Postponing the in- 
vestigation into the chemistry of this substance for the time, Heckel 
confined his attention to its physiological action. Numerous ex- 
periments were made by him and later by Dr. Marie1 upon the com- 
parative action of Kola red, so-called, Kola and caffeine; the re- 
markably concordant results establishing beyond question the thera- 
peutic power of what he called Kola red. 
Inspired by the favorable reports of these investigators Dr. E. 
Knebel2 carried on in the Pharmaceutical Institute at Erlangen an 
investigation into the chemical nature of this coloring matter. He 
proved that there existed in the Kola x-ed of Heckel a glucoside, 
which on heating with water or dilute acids was converted into 
caffeine, glucose, and a coloring matter to which the name Kola 
red is properly applied. This glucoside he named Kolanin. 
He does not believe that caffeine, glucose and Kola red exist as 
such in the green, or ripe fresh seed, but rather that they are chemi- 
cally combined as Kolanin, which is partially decomposed during 
the process of drying by the action of a diastatic ferment which he 
has successfully isolated. Unfortunately the fresh seeds were not 
at his disposal at the time, so that he might verify his theory.3 
He calls attention, however, to the nearly molecular proportion in 
which caffeine and glucose existed in all the samples he had exam- 
ined, as a strong argument in favor of his views. As further evi- 
dence, he cites the oft-repeated statement of African explorers that 
when fresh Kola is masticated it is at first very bitter, but is soon 
followed by a pleasant, sweet taste. This phenomenon is due, no 
doubt, to the glucose resulting from the decomposition of Kolanin. 
In the same way we may explain the secret of the reputed power 
which Kola possesses of making drinking water more palatable. 
Kola suffers decomposition quite readily in weak mineral acids, 
or even in water alone, but not without some alteration of the Kola 
red, which, by the way, is a rather unstable body. The decompo- 
sition takes place very rapidly by means of acetyl chlorid. When 
the product obtained by the action of this substance upon Kolanin 
is thrown into water, glucose and caffeine at once go into solution, 
while the acetyl derivative of Kola red separates as a yellowish 
1 Thesis “Etude experimentale et comparee de Taction du rouge de Kola, de 
la cafeine et de la poudre Kola sur la contraction musculaire,” 1893. 
2 Apotheker Zeitung, 1893, p. 113. 
3The results of Dr. E. Knebel were confirmed six months later by A. lin- 
ger and Dr. Kippenberger, and reported in the Apotheker Zeitung, 1893, p. 469. 
40 precipitate. From this comparatively pure product Knebel was 
enabled to determine the following elementary composition of 
Kola red: C,4 Hl3 (OH)S. 
He calls attention to the close relationship existing between 
Kola red and the tannins, since both have the same number of 
hydroxyl groups and in each case pyrocatechin, formic, acetic and 
isobutyric acids are formed when they are fused with caustic pot- 
ash. He thinks it not at all improbable that Kola red is largely 
converted into tannic acid during the drying of the fresh seed, as 
shown by the following equation: 
CIJIiSos+oB=C:IHluO9+4H,O. 
The details of the method for detecting and separating the fer- 
ment above spoken of, having been omitted from Knebel’s original 
paper, Heckel sought by indirect methods to prove its presence in 
Kola. Recalling the conditions necessary for the action of unor- 
ganized ferments and the precautions necessary to prevent their de- 
composition, it would seem but reasonable to assume that the fer- 
ment in Kola would respond in a similar manner. Accordingly, a 
sample of Kola was treated with chloroform in a continuous ex- 
traction apparatus for twelve days. Three portions of five grams 
of the dried exhausted powder were digested with cold water, 
water at 100° C., and 1 per cent hydrochloric acid respectively for 
six hours. The usual method of assay yielded the following per- 
centages of alkaloid: 
I. 11. 111. 
.043 Gm. .021 Gm. .073 Gm. 
That is to say, 100 Gm. of powdered Kola previously exhausted of 
its free alkaloid contained a sufficient quantity of Kolanin to yield 
by the action of the three manipulations respectively, . 840 Gm., 
. 420 Gm., and 1.440 Gm. additional alkaloid. It will be noticed that 
the action of hot water diminishes by one-half the yield of alkaloid, 
while witli one per cent of hydrochloric acid the largest amount 
was developed. 
These results were repeatedly verified by C. O. Topping1 who 
recently worked upon the chemistry of Kola. He also found that 
when a specimen of previously exhausted Kola was plunged into 
boiling water, then boiled with a little water for five minutes, 
cooled, acidulated with hydrochloric acid and allowed to stand for 
twenty-four hours, the filtrate gave absolutely no test for caffeine. 
Although he did not separate the ferment, there is but one inter- 
i Graduating thesis for Degree of Pharmaceutical Chemist, University of 
Michigan, 1894. 
41 pretation that can be placed upon these results, namely, that there 
exists in Kola a glucoside, which under suitable conditions of heat 
and moisture, is acted upon by a ferment contained therein, to 
form caffeine, glucose, and Kola red. 
Hereafter as a result of the discoveries recently made, the 
actual value of Kola can be accurately determined. It no longer 
suffices to estimate the percentage of caffeine; it is of the highest 
importance to know the amount of Kolanin, the source of nascent 
caffeine, as well. The action of Kola on the organism, which has 
remained partially obscure for so long a time, can now be satisfac- 
torily explained. 
ADDENDUM. 
Under “Tests for Identity” on page 37, the statement is made 
that a neutral or acid solution of Caffeine is not affected by iodo- 
potassic iodide. Although this is repeated by the latest authorities 
on the subject, it has since been found to be only partially true. 
While a neutral solution of Caffeine is not affected by iodo- 
potassic iodide, a heavy, flocculent, deep brown precipitate is instant- 
ly produced in an acid solution. 
An investigation into the nature of this iodine compound is now 
being made, and a report thereon will be published shortly. 
42 PART 11. 
Physiological and Therapeutic Ac= 
tion of Kola. 
Containing a Study of the Active Constituents of Kola, Phy- 
siological and Therapeutic Action of Kola; Kola as 
a Remedy in Neurasthenia, Nervous Affections, 
Cardiac Affections, Diarrhoea, Confine- 
ment, Alcoholism, and-Seasickness. 
F. E. STEWART, M. D., Ph. G„ 
Director of the Scientific Department of Frederick Stearns & Co. Formerly 
Lecturer on and Demonstrator in Materia Medica and Pharmacy, Jeffer- 
son Medical College, Medico-Chirurgical College, and Woman’s Medi- 
cal College, Philadelphia; Author of a Compend of Pharmacy; 
Member of the American Medical Association, Ameri- 
can Pharmaceutical Association; Judicial Council 
Ninth International Medical Congress, etc. Physiological and Therapeutic Action. 
Introduction. 
As has been previously mentioned, under the head “His- 
torical,” the Kola nut has been credited from time immemorial, 
with wonderful properties by the aboriginal races populating the 
vast extent of territory between Senegambia to the north, and 
Angola to the south of the equator. It is said that the Kola nut 
will quench thirst, improve the taste of drinking water, will com- 
fort the stomach, is peculiarly beneficial in all diseases of the liver, 
will remove the sense of hunger for twenty-four hours while fast- 
ing, will greatly stimulate muscular energy; and as a tonic and 
stimulant, has always attracted the attention of travelers and ex- 
plorers, who have never failed to mention its enormous consump- 
tion and its wonderful virtues. Whatever may be its therapeutic 
value, it is certainly true that the fresh seed is employed very 
largely at its native habitat as a masticatory, to arrest fatigue, 
hunger and thirst, and the dried seed is used extensively as an 
aliment. It is now important to investigate the claims made for* 
this peculiar drug for the purpose of ascertaining its true value 
from a scientific standpoint. 
Chemists have analyzed Kola and find that it contains caffein, 
theobromine and kolanin. The physiological action of the first two 
principles mentioned has been determined by careful physiological 
tests in the laboratories, and we know, therefore, to a certain ex- 
tent, the therapeutic value of Kola as a compound. The combined 
physiological action of the collection of principles found in Kola has 
not yet been fully determined, however. Until such investigations 
have been made, I am not prepared to say what the time therapeutic 
value of the combination is. Therefore, I shall confine myself to 
the physiological and therapeutic action of caffein and theobro- 
mine, leaving it for other investigators to determine the true 
therapeutic value of Kola as a compound of these peculiar prin- 
ciples. Opium, cinchona, and mix vomica each possess characteristic 
therapeutic properties as compounds, differing from their contained 
alkaloids, morphine, quinine and strychnine, yet we are guided 
45 somewhat in the use of these drugs by our knowledge of the prop- 
erties of the alkaloids mentioned. In the same manner a study of 
the properties of the alkaloids of Kola taken separately will form a 
partial guide to determining the true nature of the drug itself as a 
therapeutic agent. To this has been added, however, the results 
of clinical work both in hospital and private practice. 
Study of the Active Constituents of Kola. 
Caffein. 
Action on the Nervous System:—Caffein is a rapidly acting 
stimulant, producing a peculiar wakefulness, increased mental 
activity, rapidity of thought, and nervous restlessness, which is due, 
no doubt, to its influence on the brain and spinal cord. The in- 
crease of brain power, which is very frequently observed after tak- 
ing caffein-bearing beverages, is undobtedly real and is due to 
a direct stimulation of the cerebrum. 
According to H. C. Wood1, the cerebral stimulation of caffein 
differs from that of opium in that it effects the reasoning faculties 
at least as profoundly as it does the imagination. Caffein, as well 
as tea, coffee, and Kola, prepares for both mental and physical work, 
while opium prepares for the reveries and dreams of the poet. 
In man, after internal doses of 0.5-0.6 6m. (8-9 grains), states 
of excitement resembling intoxication have been observed, consist- 
ing of giddiness, headache, buzzing in the ears, trembling, rest 
lessness, sleeplessness, confusion of thought, delirium and at last 
drowsiness. In some cases these doses have almost no effect, and 
even a quantity of 1.5 Gm. (28 grains) did not cause any great de- 
gree of poisoning.2 
Action on the Circulation.—Caffein is freely absorbed and pro- 
duces no change in the blood. Experiments concerning its action 
on the heart are contradictory, but there appears to be no doubt 
that in man moderate doses increase the force of cardiac contrac 
tions and the duration of the systole, thus increasing the amount of 
work done. The diastolic period is shortened and consequently the 
blood pressure rises. Large doses on the contrary, have a paralyz- 
ing effect on the heart. 
Caffein has been supposed to increase the pulse rate and blood 
pressure by stimulating the heart muscle, but from recent studies 
in this country and abroad it would seem probable that these 
changes are indirectly produced, and due solely to its stimulating 
action on the nervous system. Clinically, it certainly seems to 
i Therapeutics: Its Principles and Practice, 
a Schmiedeberg. Elements of Pharmacology. 
46 raise the blood pressure in almost every instance where it is em- 
ployed. 1 
Action on the Respiration and Temperature.—Though not 
markedly affected, the respiration is said to be excited by thera- 
peutic doses of caffein, because of its stimulating action on the 
medulla. Large doses depress the respiratory function. 
The temperature is not altered by small doses, but is somewhat 
increased by large doses. 
Action on the Muscular System.—The importance of caffein and 
theobromine in the articles of luxury, coffee, tea, and chocolate, is 
to be referred to the changes in the muscular and nervous system 
already described. When, in consequence of weariness of the body, 
and of exhaustion, the stimulus of the will is being conducted by 
the nervous system only tardily to the muscles, and when the latter 
are in such a state that they can only with difficulty put what is 
left of their potential energy into action, then caffein, on the one 
hand, removes this increased resistance in the central nervous 
system, the irritability of which now increases, and, on the other 
hand, it makes the muscles disposed to pass from the relaxed into 
the contracted state more easily. The latter result will be lasting 
if the effect be too strong. While acting thus, the remedy does not 
necessarily increase either the irritability or the absolute working 
power of the normal muscle.'2 
Action on the Kidneys.—Upon the ingestion of caffein, the de. 
sire to micturate is very frequently experienced, so that the state- 
ment of Prof. Gubler3 that the alkaloid is one of the most powerful 
and certain diuretics, is apparently confirmed. Both W. von 
Schroder and A. Langgard found that when a canula was inserted 
into the ureters of an animal whose vaso-motor system was para- 
lyzed by chloral, injections of caffein into the circulation caused a 
marked increase in the urinary secretion. Therefore in dropsies, 
caffein does not act simply by regulating the circulation of the 
kidney, but it has also a distinct effect upon the renal organ itself. 
By means of Roy’s oncometer, it has been shown that immediately 
after ingestion of a small dose of caffein the kidney suffers a 
decided contraction in volume, accompanied with lessening or even 
arrest of urinary secretion. But soon the organ expands beyond its 
original volume and the flow of urine increases and even becomes 
excessive. Thus it is seen that the action of caffein as a diuretic 
is entirely independent of its influence upon the general circulation. 
It increases diuresis by direct stimulation of the secretory cells of 
* Hare. Practical Therapeutics. 
2 Schmiedeberg. Elements of Pharmacology. 
3 Bull. Therap., XC. i. 523. 
47 the uiiniferous tubules and therefore increases the amounts of 
solids as well as liquids in the urine.l 
Metabolism.— The enormous use made by mankind of substances 
containing caffein indicates that in some way it is directly of ser- 
vice in the wear and tear of daily life. It is not probable that any 
of the caffein is assimilated, but it is thought by some authorities 
to check very greatly the elimination of nitrogen, or in other words 
to lessen the waste of tissue. This subject was laboriously investi- 
gated by Julius Lehmann in 1858, and by F. W. Bdcker in 1854 and 
earlier. Dr. Lehmann found that the exhibition of six grains of 
caffein daily, the regulated diet being uniform, diminished the 
elimination of urea from 12 to 20 per cent.2 Upon tissue waste 
the drug acts consequently as a depressant and is therefore a con- 
servator of tissues. 
Elimination.—According to the experiments of Richard Schnei- 
der, caffein when taken in therapeutic doses is entirely destroyed 
in the system and when taken in toxic amount, is partially destroyed 
and partially eliminated by the kidneys.3 
Therapy.—ln accordance with the physiological action, caffein is 
employed in practical medicine as a cerebral and cardiac stimulant. 
It is often taken to produce wakefulness, and increase the power of 
labor during excessive work. It is a valuable remedy for the relief 
of migraine and other forms of nervous headaches, in which its ef- 
fects are sometimes marvelous, although more often it fails to ac- 
complish good. To predic in any case what its influence will be, 
in the present state of our clinical knowledge, is impossible; but 
the remedy may always be tried in safety in a dose of five grains, 
taken when the paroxysm is coming on and repeated in half the 
quantity once in forty minutes if necessary. In opium poisoning, 
either in the form of unlimited quantities of a strong decoction of 
coffee or of the alkaloid itself, it is a standard remedy, but so far as 
I know Dr. J. H. Bennett has made the only attempt to establish by 
exact experiments the asserted antagonism of caffein and opium. 
Caffein is yery valuable as a cardiac stimulant in all forms of 
heart failure. When given to healthy men it decreases the rate and 
markedly increases the force of the pulse. The original statement 
of Prof. Gubler that it acts as a powerful diuretic is also undoubted- 
ly correct. The indications for the employment are precisely those 
which call for digitalis. It differs, however, from that drug in the 
promptness and fugaciousness of its action and in being a more cer- 
1 Abstract from Therapeutics; Its Principals and Practice. H. C. Wood 
2 Ibid. 
*lbid. 
48 tain diuretic. It is therefore especially useful when there are pro- 
nounced dropsical symptoms. In chronic Bright’s disease it is often 
of service, especially in the later stages when there is marked car- 
diac failure. In acute Bright’s disease it should be employed with 
caution, if at all. It is superior to digitalis in never disagreeing 
with the stomach and in having no distinct cumulative tendency. 
In some cases, however, it produces obstinate wakefulness and I 
have occasionally found it necessary to give it solely in the early 
part of the day.! 
Theobromine. 
Chemically theobromine is closely related to caffein and it 
differs in action from the latter only quantitatively. By removing 
a methyl group from caffein, theobromine or di-methyl-xanthine is 
obtained, thus: 
CH3N CH CH3N CH 
I II I II 
CO C—NCHs CO C—nch3 
I 1 >CO I I >co 
CH3HN C=N HN C=N 
Caffein. Theobromine. 
W. von Schroder performed many experiments to determine 
the relative value of caffein and theobromine as diuretics, and 
found that theobromine possessed the following advantages over 
caffein in that direction: 
1. Theobromine causes no central disturbance and in moderate 
doses, without the aid of narcotics, calls forth marked diuresis. 
2. It causes no symptoms of poisoning -when excessive diuresis 
is produced. 
3. Diuretic effects with theobromine are decidedly greater than 
those produced with caffein. 
4. Theobromine diuresis is of longer duration than that of caf- 
fein. The theobromine diuresis lasts some twenty hours, while 
caffein diuresis is of only six hours duration. 
Physiological Action of Kolanin (Kola Red). 
Heckel'2 accords to Kolanin (Kola red) a distinctive muscular 
action which cannot be ascribed to caffein. “I am inclined to 
think” he says, “that the product called Kola red, which exists in 
the seed after it has been exhausted by chloroform, is a complex 
1 Abstract from Therapeutics: Its Principles and Practice. H. C. Wood- 
-2 Academic de Medecine. April 8,1890. substance containing very active principles which we have not been 
able to isolate. It would not be surprising if this Kola red were 
the principle agent of the superior neuro-muscular irritability, a I 
though the caffein is itself unquestionably a neuro-muscular ex 
citant.” 
“The African negroes march under the full glare of the sun 
as many as 80 kilometres a day by chewing a single fresh Kola 
seed. I have verified facts almost as surprising in France with dry 
Kola.” 
“The Colonel of the 60th regiment at Perpignan, accompanied 
by his Adjutant-general, who partook of the same diet, made the 
ascension of the Canigou in 1888, a mountain which has an altitude 
of 2803 metres. By taking a quantity of Kola, representing twelve 
centigrams of caffein, they were able to march without fatigue for 
twelve hours, resting in all from twenty to twenty-five minutes. 
In this experience the last six kilometres were passed over in one 
hour, which indicated that the muscular force remained intact after 
a considerably prolonged effort. Many of the soldiers and officers 
using the <same total amount of Kola, but divided into a number of 
equal doses, could maintain muscular tension and repeat the same 
efforts in similar experiments without showing the fatigue resulting 
from similar muscular expenditure. ” 
“As far as the disappearance of hard breathing during long 
marches is concerned, the daily experiments of the Alpine climbers 
with the use of Kola confirm in every particular the assertions of 
Germain See.” 
“At my instigation, the members of the French Alpine Club 
have adopted a food composed of Kola to resist the fatigue resulting 
from mountain climbing, and especially to the difficult breathing 
experienced during their ‘ascensions. They derived the greatest 
benefit from this vegetable substance in mountain sickness and they 
even affirm that Kola regulates the circulation in high altitudes.” 
Comparative Action of Kola and Caffein. 
MON AY ON AND PERROUD.1 
Some authors attribute the therapeutic properties of Kola ex- 
clusively to the caffein which it contains, while others, to the con- 
trary, attribute it to the Kolanin (Kola red). In order to settle this 
question we have compared the results obtained after administering 
1. A certain quantity of Kola. 
2. A weight of caffein equal to that contained in the Kola 
given. 
1 Lyon Medical. 1891-68; A. J. Ph. 1892-367. 
50 3. A weight of Kola red (Kolanin) equal to that contained in 
the Kola given. 
4. A weight of extract of Kola representing the amount of 
Kola given. 
The experiments were performed on dogs and the examinations 
made with the uxdne excreted. The following are the conclusions: 
3. The elimination of nitrogenous matter and phosphates is 
diminished by the use of Kola. Kola acts as a conservator of the 
nervous, as well as of the muscular system. 
1. Kola is rather anuretic than diuretic.1 
4. Kola red (Kolanin) has a slightly marked action upon the 
elimination of nitrogenous waste or of phosphates. 
3. The extract of Kola produced the same effect as Kola itself. 
5. Caffein has an action analogous to that of powdered Kola, 
but is somewhat inferior. 
6. Kola can be considered as a moderator of tissue waste. 
Comparative Action of Caffein, Kola, and Kolanin (Kola Red) upon Muscular 
Contraction. 
One of the first to determine in a scientific manner the physio- 
logical action of Kolanin (Kola red) was Prof. Dubois, an eminent 
physiologist of the “Faculte des Sciences” of Lyon. The results of 
his research were communicated to the French Association for the 
Advancement of Science, September, 1891. Employing the ergo- 
graph of Mosso he determined by the graphic method that Kola red 
in small doses is endowed with a neuro-muscular action comparable 
to, if not superior to that of powdered Kola. The tracings which 
he produced in support of his conclusion leave no doubt as to jts 
certainty. 
Prof. Dubois drew the following conclusions from his results: 
1. The action of crystallized caffein is clearly noticed by 
comparing its tracings with the normal, but it is of short duration, 
the amplitude of contractions being very restricted. 
2. With Kola, the duration of contractions is greater and their 
amplitude is at once large and sustained. The decrease follows a 
a very regular progression. 
3. Under the influence of Kola red, the duration of contrac- 
tions is the same, while their amplitude is preserved longer than with 
Kola. The decrease is pi’oduced more gradually, hence the con- 
servation of muscular energy is longer. 
i There seems to be a difference of opinion in this regard, many believing 
that large doses are anuretic doses diuretic, while others affirm that 
Kola is a general diuretic. 
The examination of these tracings confirms the statement of 
51 Heckel that Kola red has a peculiar activity which must not be con- 
fused with that of cafTein or theobromine. 
The valuable research which was so scientifically conducted by 
Prof. Dubois, inspired Dr. Marie1 to undertake a series of experi- 
ments for the purpose of determining what position Kola shall 
occupy as a therapeutic agent. For rigorous comparison Kola and 
Kolanin were given in quantities representing the dose of caffein 
administered. A careful study of many tracings obtained before 
Fig. 33.—Tracings obtained by Prof. Dubois. 
A. Tracing obtained after the ingestion of Kolanin, 
B. —Tracing obtained after the ingestion of Kola. 
C. Normal tracing. 
D. Tracing obtained after the ingestion of Caffeine. 
and after the ingestion of caffein, Kola, and Kolanin enabled him 
to draw the following conclusions: 
1. Kola exercises upon muscular fatigue a moderating action. 
It acts at once upon the frequency and intensity of the contractions 
and permits of sustained labor. 
2. Caffein seems to act only upon the height and consequently 
upon the force of the contraction. Though it increases muscular 
contraction sensibly, its effects are of short duration and the 
muscle is fatigued as rapidly and often more decidedly than in the 
normal state. 
i Etude experimentale comparee de Faction du Rouge de Kola de la caf- 
eine et de la poudre de Kola sur la contraction musculaire. Th&se de la Faculte 
de Medecine de Lyon, 1893. 
52 8. Kola red, even in small doses, augments in a very decided 
manner, the intensity and duration of muscular contraction. The 
action of Kola and Kola red present numerous analogous characters 
and the differences are only differences in degree. 
4. The action of Kola is due in a great measure to the Kola red 
which it contains. Without doubt caffein augments the resistance 
to fatigue by toning the organism, regulating the circulatory and 
respiratory functions, but the Kola red exercises upon muscular con - 
traction a characteristic action which is incontestable. 
A marvelous property of endowing its user with power to en_ 
dure severe and long physical exertion without taking food and 
without feeling fatigued is the particular virtue which has attracted 
attention to Kola. The surprising accounts, by travelers and ex- 
plorers, of the action of this drug induced the medical profession, 
especially of France to investigate its merits in a thoroughly scien- 
tific manner. Among the latest European investigators, who have 
devoted considerable time to the subject, E. Heckel, M. Schlagden- 
hauffen, Leon Monnet, Germain See and Dujardin-Beaumetz may 
be mentioned. E. Heckel was enabled to influence the government 
to afford it a trial in the French Colonial troops, while the German 
military authorities promptly instituted independent experiments 
with a view of verifying the physiological properties claimed for it. 
Prof. Heckel tells us that the negroes in tropical Africa easily walk 
over forty miles a day with nothing to eat but one fresh Kola nut, 
and that he himself has accomplished as surprising a feat upon a 
diet of dry Kola. He relates the experiment of two army officers, 
who. while ascending Mount Canigou, nearly 9,000 feet high, lim- 
ited their nourishment to a quantity of Kola nuts representing about 
two grains of caffein. They rested twenty minutes, climbed twelve 
hours, and found themselves on top with scarcely any sense of 
fatigue, and with apparently no diminution of muscular power. 
At Prof. Heckel’s suggestion the French Alpine Club adopted Kola 
as a diet during their mountain climbing feats, and they afterwards 
extended a hearty vote of thanks to him for having called 
their attention to this drug, which they declared had surprisingly 
kept them in breath and strength. 
Physiological and Therapeutic Action of Kola. 
The superior neuro-muscular excitation produced by Kola is 
mainly due to Kolanin (Heckel), for after Kola had been completely 
exhausted of its caffein, it still possessed marked action upon muscu- 
lar contraction. 
Kola produces excitement of the cerebro-spinal system, hence 
its general tonic stimulating properties. It increases the force of cardiac contraction and the duration of the systole, the period of 
diastole being shortened. In consequence of this action the blood 
pressure rises, and together with a direct stimulation of the renal 
epithelium, augments diuresis. This is contrary to the experiments 
on animals of Monavon and Perroud, who report that it is anuretic 
rather than diuretic. Conclusions drawn from observations on 
man are more trustworthy, however, and consequently warrant the 
statement that Kola is diuretic. 
L. E. Monnet has shown that Kola diminishes the elimination 
of nitrogen, or in other words it lessens tissue waste resulting from 
decomposition of nitrogenous substances. Therefore, while not a 
food per se, it economizes the reserve forces, and by lessening 
fatigue, permits prolonged exertion. 
The action of Kola is by no means least marked by its beneficial 
effect upon the digestion. Atony of the stomach, and dyspepsia in- 
dicated by sick headache, water brash, eructations and other 
symptoms of indigestion are speedily annihilated by its use, in ap- 
propriate doses, after meals, thereby creating a feeling of hien-etre 
to which the chronic dyspeptic is a stranger. It arrects vomiting, 
especially that of pregnancy, and generally exercises a most bene- 
ficial effect upon the whole of the digestive tract as well as upon 
the liver and kidneys. 
Perhaps one of the most remarkable properties of the Kola seed 
is the inhibitive action it seems to exercise in alcoholism. Where 
ever tried. Kola has been found a most marked remedy in cases of 
confirmed dipsomania, absolute distaste for intoxicants following 
its use, while a habit is not created such as in the case where 
cocaine is used to cure morphinism. 
Kola has been employed by the natives of Jamaica expressly to 
avert attacks of despondency to which Gold Coast negroes, who 
work the Jamaica plantations, are peculiarly liable. 
We will now consider the reports of noted scientists as to their 
experiences with Kola from a physiological and therapeutical point 
of view. 
It was at the instigation of Dujardin-Beaumetz, who has taken 
such an interest in this drug, that L. E. Monnet, a pupil, carried on 
this investigation. This important work entitled “De la Kola, 
Etude Physiologique et Therapeutique” was presented as an inaugu- 
ral thesis1 for the degree Doctor of Medicine. As the details of the 
investigation are exhaustive and lengthy, the conclusions only are 
deemed of importance at this place. 
1. Kola by the caffein and theobromine which it contains is a 
i These de la Faculte de Medicine de Paris, 1884. 
54 heart tonic, accelerating the beats, increasing the dynamic power, 
and regulating the contractions. 
3. A second phase of its action proves it to be similar to digi- 
talis, namely, it is a regulator of the pulse, which revives under its 
influence, and becomes fuller and less frequent. 
3. As a result of its action upon arterial tension, diuresis is 
augmented, consequently Kola may be employed to good advantage 
in cases of dropsy with cardiac lesion. 
4. It would seem from observation that Kola, which causes 
energetic cardiac contractions and acts upon the contractibility of 
muscles of organic life, would have on the contrary a paralyzing 
effect upon striated muscles when toxic doses are taken. 
5. It retards tissue metamorphosis and diminishes the excre- 
tion of urea resulting from decomposition of nitrogenous substances, 
very likely by exerting a special action upon the nervous system. 
6. Because of the principles which it contains, Kola is a powerful 
tonic. Its use is indicated in anaemia, and in chronic affections of a 
debilitating character, also in convalescence from acute disorders. 
7. It favors digestion by augmenting the secretion of gastric 
juice, or by acting upon the smooth fibres of the stomach, which it 
renders less atonic in cases of dyspepsia. Under its influence, rebel- 
lious anorexias disappear and the digestive functions become regular. 
8. Finally, it is an excellent anti-diarrhoeic. It has rendered 
excellent service in chronic diarrhoea or sporadic cholera, although 
its action could not be satisfactorily explained physiologically. 
Dr. Gihon, Medical Director of U. S. Navy, says1: “I had oc- 
casion to administer Kola in a case presenting the group of symp 
toms designated collectively as neurasthenia, in a lady, the equilib- 
rium of whose nervous system had been seriously deranged and who 
suffered with excruciating headaches, attended with nausea, ano- 
rexia, insomnia, great despondency, palpitation, intercostal neural- 
gia, and perturbed secretion. Uuder the use of this remedy these 
symptoms, which had not been mitigated by previous exhibition of 
quinine, arsenic, iron, bitter tonics, guarana and diffusible stimu- 
lants, quickly disappeared. The headache which had been recurrent 
after temporary relief, did not return; the appetite was recovered, 
muscular vigor regained, and the mental dejection markedly relieved. 
The patient enjoyed refreshing sleep, and the secretions became 
normal. There was no gastric disturbance induced by the remedy, 
and no constipation as had followed the prior use of chocolate.” 
Kola as a Remedy in Neurasthenia. 
i Philadelphia Medical Times, 188 C. 
55 ‘The remarkably satisfactory results in this single case induced 
me to recommend the remedy as a nerve stimulant, andan invigorat 
ing and waste-preventing agent in other neurasthenic cases. It 
produces its effects without marked excitation of the circulation, 
consequently with no after effects of depression and exhaustion. 
It is a mental exhilarant, overcoming despondency, and brighten- 
ing the intellect without resultant languor. It imparts tone to the 
muscular apparatus and secreting organs, and is probably a posi- 
tive nutrient from the contained proteids, fat and sugar.” 
At a later date Dr. Gihon writes that he is able to add a second 
case confirming the opinion of the therapeutic value here expressed. 
* 
Another most remarkable and interesting case of neurasthenia 
that was successfully treated by Kola is reported by M Levy, in- 
terne at the hospital of Sainte-Lazare of Paris. The complete re- 
port may be found in Heckel’s monograph Les Kolas Africains. 
After several months treatment in which Kola was practically the 
only medicine employed, the patient, a woman of thirty-five years 
of age left the hospital completely restored to health. Her counten- 
ance regained its natural appearance, no longer indicating the suf- 
fering she was accustomed to. She increased in weight, the pallor, 
headaches, neuralgias, and lumbar and abdominal pains all disap- 
peared. The lady now sleeps well, has no palpitations, or vaso- 
motor troubles. Digestion is good and regular. 
Kola in Nervous Affections. 
L. E. Monnet1 reports two interesting cases of cephalalgia, due 
to circulatory disturbances which had been most successfully treated 
by the use of Kola. One patient was a young, weakly man who 
had suffered severely from attacks of migraine which appeared 
quite regularly every two days. A continuous but moderate treat- 
ment with an elixir of Kola caused increased appetite, and a gradual 
decrease in the frequency of the attacks. The second case was very 
similar, though much more severe. The results, however, were as 
satisfactory as in the first case. 
Kola is a valuable remedy in nervous disorders due to a want 
of proper circulation in the cerebral-spinal centers, or to troubles 
connected with a debilitating effect of certain cachexis. Caffein 
and the tonic principles of Kola, by their collective, as well as their 
individual actions, may serve as an excellent therapeutic agent in 
these nervous disorders. Even in nervous derangements due to dis- 
order of the digestive tract, Kola possesses considerable efficacy. 
i Th&se de la Faculte de Medicine de Paris, 1884. 
56 Huchard, who was among the first to experiment with Kola, 
has substantiated the opinion of many others that it is one of our 
best nerve, as well as cardiac tonics. It excites the cerebral func- 
tion, favors intellectual work, rests the brain, and possesses an ac- 
tion not only excitant but tonic. It is certain that Kola can replace 
advantageously the preparation of quinine in adynamia; that it can 
be associated with alcohol in the treatment of infectious maladies; 
in short it is applicable in all cases of neurasthenia, characterized 
by extreme mental and physical lassitude, and by those morning 
fatigues, not only special to neurasthenia but also common in dila- 
tation of the stomach. The indication for it is always found in 
overwork and in convalescences—in short, in all cases where one 
wishes to increase the forces. 
The Use of Kola in Cardiac Affections. 
Dr. N. Hudson,1 Medical Inspector to the U. S. Navy, reports 
an interesting case as follows: “The patient, a lady of thirty-six, 
had suffered during childhood from rheumatism. Eighteen months 
since she was attacked with severe endocarditis, from which she 
recovered slowly and with a damage to the mitral valves (insuf* 
ficiency). The action of the heart was feeble and irregular, and 
there was a good deal of dyspnoea, faintness and fatigue upon slight 
exertion. She had always been subject to occasional headaches 
and these now became periodic and severe, occurring at first at in- 
tervals of four or five weeks, and lasting two days. Latterly they 
had increased in frequency and intensity, coming on about twice a 
month, each attack causing three days of suffering, so severe as to 
fill the patient’s mind with constant dread of recurrence. During 
the first nine weeks of the use of Kola, there was no recurrence of 
headache. The general condition was materially improved, the 
heart’s action became much more regular, and the attacks of dyspnoea 
and faintness have nearly disappeared. The most characteristic 
effect seems to have been an immediate relief of the sense of fatigue, 
a sense of bien-etre and cheerfulness to which the patient had long 
been a stranger. The employment of the Kola seemed to be satisfy- 
ing to the appetite, for whenever taken it appeared to serve as a 
substitute for the next following meal, but the nutritive processes 
were not impaired. On the contrary, the bodily weight increased 
from 98 to 105 pounds.” 
“As far as the experience in this single case goes, it would ap- 
pear that Kola may be a valuable therapeutic agent. The consider- 
able percentage of caffein, which it is said to contain, would 
• Philadelphia Medical Times, June 36.1886. 
57 theoretically make it useful as a heart tonic, but caffein had been 
tried in this case without any marked results and the same ex 
perience had been had with convallaria. Digitalis had been the 
only agent which was found to be of any service, but its effects 
were only temporary and palliative, not being sustained even when 
given for long ‘periods combined with iron. The improvement 
which was established with the employment of Kola was marked 
and immediate, and the gain in the well being and comfort of the 
patient has been most gratifying.” 
In seven cases which came under L. E. Monnet’s1 personal ob- 
servation, Kola proved of marked benefit in strengthening the weak 
heart, stimulating general circulation and arterial tension, and pro 
moting diuresis. .In some of these patients the urinary excretion 
was increased from a pint a day, to two and even three quarts. So 
gratifying, in fact, were the results, that we might say of Kola 
what Dr. ,Dujardin-Beaumetz says of caffein, that “in the last 
stages of cardiac affections, Kola sometimes works resurrections.’* 
We should bear in mind, that besides the caffein which it con- 
tains, Kola possesses nutritive and tonic properties which are car- 
ried to the badly-nourished tissues, thus revivifying the organism. 
The Use of Kola in Diarrhcea. 
From the physiological properties of Kola, the therapeutic ap- 
plication, to a great degree, can be anticipated. According to 
Dujardin-Beametz the service it renders in diarrhoea must be at- 
tributed to the large proportion of tannin which it contains. Drs. 
Durian and Cuneo have both reported cures in rebellious diarrhoeas 
under its use. Combe male relates that Dr. Le Jollec ameliorated 
chronic diarrhoea by giving for six days two grams of the extract 
of Kola. Huchard used it with success in three cases of cholera, 
and Messrs. Hericourt and Durian have had recourse to it in the 
chronic diarrhoeas of warm countries, whether infectious or not. 
Employment of Kola in Confinement. 
Chambard-Henon2 reports a case of a woman with three chil- 
dren, at the birth of each one of which the patient was in a very 
dangerous state of syncope. The heart sounds were feeble, rhythm 
light and irregular, pulse soft and fugitive. The patient s face 
would become black and the lips sombre red. The first and third 
were born apparently dead, but they were brought to consciousness 
by flagellation. The second child was still-bom. 
1 Inaugeral Thesis, Paris, France, 1884. 
2 Lyon Medical, March 15, 1891. 
58 In the fourth confinement, besides taking the usual precautions, 
the patient was given some pastiles of Kola. The woman became 
cheerful and courageous, passed through the ordeal without the 
least indication of syncope, while the child uttered the character- 
istic cry at birth. 
He attributes this happy result to the action of Kola, which 
acted as a heart tonic. 
The Use of Kola in Alcoholism.' 
A “freighter” who had long been in the. service of Queen Vic- 
toria in Zululand, South Africa, gave me to drink an infusion of a 
nut called Kola. He said it was used there as we used coffee. He 
said it was used for debility and that it would sober a drunken man 
and prevent thirst. My informant’s intelligence would enable him to 
give but little more data. He seemed to think he could not work 
without his Kola nut. Although he had plenty, I could only get a 
small number of the Kola nuts at any price I could offer. He had 
seen negroes in Jamaica cured of drunkenness by its use. 
Mr. Christy, of Thos. Christy & Sons, London, England, has 
been informed by Mr. Espeut, a well-known sugar planter of 
Jamaica, that the negroes use the Kola as a remedy for drunken- 
ness. They claim that swallowing a single nut, ground up and 
made into cream or paste with water or spirits, will cause all signs 
of intoxication to disappear in half an hour. Mr. Papefio, a sur- 
geon, corroborates this. It has also been found to possess a bene- 
ficial action on the liver, its continued use preventing attacks of 
despondency to which negroes in certain localities are peculiarly 
liable. Dr. Daniell records a case of this kind in which Kola put a 
stop to an epidemic of suicide which threatened at one time tc de- 
populate the estate on which it occurred. 
Use of Kola in Seasickness. 
Dr. Chas. Hamilton2 highly recommends the seeds of Kola as 
an excellent remedy for seasickness, depression, vomiting, vertigo, 
etc. He supposes that the efficacy of Kola is due to its tonic and 
stimulating action upon the central nervous system. 
IJ. M. Barrickrnan, M, D., Physio-Medico Journal, 1884. 
2 British Medical Journal, 1890. 
59 PART HI. 
A Clinical Study of Kola. 
Professor of Materia Medica, 'Pharmacology, Therapeutics and Clinical Medi- 
cine, and Clinical Professor of Diseases of the Skin in the Medico-Chirurgi- 
cal College of Philadelphia; Physician to the Medico-Chirurgical 
Hospital; Member of the American Medical Association, 
of the Pennsylvania and Minnesota State Medical 
Societies, the American Academy of Medi- 
cine, the British Medical Associa- 
tion; Fellow of the Medical So- 
ciety-of London, etc. 
JOHN V. SHOEMAKER, A. M., M. D., A Clinical Study of Kola. 
JOHN V. SHOEMAKER, A. M., M. D.1 
Among the more recent additions to materia medica drawn 
from the vegetable world, Kola nut has proved itself to be possessed 
of excellent remedial properties. 
It is properly speaking, rather a seed than a nut, and is the pro- 
duct of Sterculia acuminata, a tree belonging to the natural order 
of Sterculiacese, indigenous to the western coast of Africa, from 
which it spreads inland as far as 500 or 600 miles. The tree ob- 
tains the height of 80 to 60 feet, bears some resemblance to the 
horse-chestnut, and occurs in two varieties, one of which has broad 
and the other narrow leaves. The seeds are about the size of a 
pigeon's egg—some being red and others white; and from sto 15 
are contained in a single capsule. 
According to chemical analysis, the Kola nut contains about 
2.8 per cent of an alkaloid analogous to theine or caffeine: 0.038 
per cent of theobromine; together with tannic acid, sugar, albu- 
men, cellulose, starch, fat, and fixed salts. 
The Kola tree has been successfully cultivated in the West 
Indies, South America, and the tropical parts of Asia. 
The powdered seeds are of a bright brown color, and possess a 
slightly pungent and aromatic taste, which is by no means unpleas- 
ant. Kola increases the appetite and facilitates digestion. 
The natives of Guinea are in the habit of sucking or chewing 
the seeds before eating or .drinking; believing that this practice im- 
proves the flavor of the viands. It sustains the system under de- 
privation from food. It promotes the hepatic functions, augments 
the secretion of urine, stimulates the nervous system and the heart. 
According to the experiments of Dr. Kotliar, Kola accelerates 
the assimilation and retards the metamorphosis of phosphorus and 
sulphur, both during rest and exertion. From the same experi- 
ments it appears that the assimilation of chlorine is accelerated 
during rest, but unaltered during work; while the metamorphosis 
of chlorine was retarded both during rest and work. 
Dr. R. M. Wilcox has observed that night-doses of Kola, given 
i American Medico-Surgical Bulletin, May, 1893. during convalescence, will sometimes give rise to persistent wake- 
fulness. This statement is readily comprehensible and should be 
borne in mind, in view of the caffeine which Kola contains. In 
administering the remedy thrice daily, as I have been in the habit 
of doing, I have not yet met with a case of insomnia resulting from 
the use of Kola. Kola may be given in doses ranging from 5 grains 
to 1 or even 2 drams. Its virtues are not exhausted by water, 
which is, therefore, a bad vehicle for its extraction. It may, how- 
ever, be made up into a paste or an emulsion; or the powder may 
be enclosed in capsules or compressed into tablets or lozenges. 
French pharmacists have prepared a tincture, a wine, an elixir, a 
syrup, and an extract of Kola (the formula? for which, from the 
Revue Medico-Pharmaceutique are published in the Medical Bulle- 
tin for June, 1891, p. 223). 
I have made use of this remedy in a number of cases—especial- 
ly in such as were characterized by debility; administering it, 
usually, in 5-grain doses;—and have found it an excellent recon- 
stituent tonic. I select a few illustrative cases in which it proved 
of signal service; 
Mrs. 8., about 60 years of age, of melancholy temperament, 
has for many years suffered from attacks of neuralgia, induced by 
exposure to cold, or by errors of diet. She has always been of a 
weakly constitution, easily rendered ill, and not re-acting very 
speedily to treatment. Upon several occasions, also, she has had 
painful rheumatic seizures—generally of a muscular, but once of 
arthritic type. 
When recently she came again under my care, for a distressing 
attack of migraine, I made a trial of Kola, with excellent result. 
The acute pain soon subsided; the vomiting was relieved; and she 
entered upon a convalescence, slow as usual,—but more rapid than 
I had expected, knowing the lady’s general lack of tone and recall- 
ing the experience of her former illness. 
In several cases of simple anaemia, Kola has acted very bene- 
ficially. In a girl of 16 years, whose condition was due to ex- 
cessive application to her school tasks—making her spend a great 
part of the day in a hot, ill-ventilated room, with practically no 
out-door exercise—Kola brought about an entire change. Within 
two months the girl had gradually lost her appetite, had failed in 
flesh, and become pale. She had begun to feel weak; suffered from 
headache; and could not sleep well. 
Under the use of Kola, and withdrawal from school, she soon 
regained a good appetite, began to improve in flesh; her headache 
left; and she became able to sleep at night. Her lips are now of 
64 vermilion hue, and a little color has appeared in her cheeks. She 
now has also courage to pass a certain portion of every day in the 
open air. 
Another case of migraine occurring in a middle-aged man, was 
attended with marked cerebral disorder, exhibited in the form of 
melancholia, with impulse toward self-destruction. Kola promptly 
mitigated the pain; the mental condition changed entirely, and the 
the patient’s spirits resumed their normal tone. 
I have witnessed the same good effects from this agent in a 
number of cases of neuralgia of different forms—frontal, cervico- 
occipital, intercostal, etc. 
A case of ulnar neuritis was also benefited by Kola. The 
patient was a young lady, about 23 years of age, who had been sub- 
ject for years to pain in the left arm and fore-arm. She often suf- 
fered from pain in the wrist over the position of the ulnar nerve. 
Sometimes the pain was of an aching, again of a sharp and shooting 
character. At intervals it darted through the arm so rapidly that 
the patient was unable to locate its point of origin. At times the 
manifestations would be absent for two or three weeks; when, 
again, it would become a daily visitor. The neuritis was always 
aggravated if her general condition was depressed. 
Marked amelioration was produced in this troublesome and ob- 
stinate case by the administration of Kola. The pain in the fore- 
arm was assuaged, and has now remained absent for a longer period 
than has happened for many years. Her general strength has at 
the same time improved. 
. A case of vaso-motor neurosis following the menopause was 
treated by means of the same remedy, with the same happy re- 
sults. The patient was about 48 years of age; the catamenia had 
begun to fail three years previously, and for the past year had been 
entirely absent. For two years after the menses became irregular, 
she was subject to frequent fits of giddiness. During the past year 
the vertigo disappeared and was replaced by sudden and transient 
attacks of cerebral congestion. Her face became flushed and was 
hot and burning to the touch. At the same time she experienced a 
sense of tension within the head. After an attack of this kind she 
feels languid, and occasionally has a sense of formication in the 
face. Sometimes she suffers from frontal headache. 
Capsules containing Kola nut were prescribed thrice daily, and 
she was in a few weeks so decidedly improved that she ceased to 
take her medicine with regularity: but resumed it when she felt 
herself threatened with a recurrence of her old symptoms. 
An extremely interesting case was that of a man who exhibited 
65 the symptoms of locomotor ataxia. The patient had been addicted 
to the use of liquor for nine years, and would sometimes drink to 
excess. About 9or 10 weeks before he came under my care—after 
a carouse of three or four days' duration, at the end of which he 
had had severe gastric irritation with great mental and physical 
prostration— he became conscious of a sensation of heat in the 
hands. This was succeeded in two or three days by numbness and 
tinging, with impaired tactile sensibility in the hands, gradually 
ascending the fore-arms and arms. Subsequently the circulation 
of both the upper and lower extremeties became impaired, the joint- 
ligaments were relaxed, and a condition almost amounting to sub- 
luxation was produced. The hands perspired very freely, particu- 
larly in moments of excitement. The feet, however, did not per- 
spire. The thighs felt as if surrounded by iron bands. Sharp pains 
frequently shot up and down the arms and legs. The appetite was 
poor. He suffered from nausea after eating, but seldom vomited. 
He had lost strength. When he walked it seemed to him—as he ex- 
pressed it—“as if he were walking on feathers or cushions.” He 
could not walk firmly in the dark, could not stand erect with his 
eyes closed, or button his garments with ease. A history of syphilis 
was denied. I regarded the symptoms, though so suggestive of 
organic disease, as of a hysterical nature, due to alcoholism. The 
man had become so alarmed regarding his health, that he aban- 
doned the use of liquor. 
Kola nut in increasing doses was prescribed on account of its 
tonic influence upon the nervous system, its powers of allaying 
nausea, promoting appetite and digestion; and, last, but not least, 
because I have often found it of avail in lessening the craving for 
liquor. (In conditions of prostration depending upon fever, sup- 
puration, or chronic visceral disease, in men who have drunk freely, 
Kola is an efficient drug.) In the case which I have described—as- 
sisted by abstinance—it brought about, in about a month, a very 
remarkable improvement. Nausea gradually vanished, the appetite 
improved; the man gained flesh and strength, his tongue became 
clean and his bowels regular. There was a return of tactile sensi- 
bility; he could walk better, the sensation of bands around the 
thighs had entirely disappeared. Amendment continued; and at 
the end of six months scarcely any manifestations of disordered 
nervous action were present. 
In a case of gastro-intestinal irritability, attended with intesti- 
nal haemorrhage, Kola exerted a peculiarly happy effect. Its sto- 
machic properties and its astringency render it an excellent remedy 
in such a contingency. The patient, a man of 52. a steady beer- drinker, was accustomed from time to time to break out in a spree 
and imbibe wine and spirits to excess. After a bout of this kind, 
he had lost his appetite, could eat no food, vomited frequently, and 
had a free intestinal haemorrhage. He was weak, restless, and 
sleepless. 
He was placed upon kumyss and Kola nut; beer, wine and 
spirits being prohibited. Upon the following day the discharge 
had ceased; his nervous system had tranquilized, he had obtained 
some sleep, his pulse was better; and in the course of a few days 
more he was able to leave the house and attend to business with his 
usual energy. 
An irregular heart may be steadied by the use of Kola. A mar- 
ried woman, 28 years of age, was troubled, during the last five 
months of her first pregnancy, with shortness of breath, headache, 
and dizziness. In the latter part of gestation her feet had swelled 
moderately; but parturition had been attended by no difficulty, ex- 
cept that she lost an unusual quantity of blood. Instead of recover- 
ing sound health after the bii’th,—five months previous to my seeing 
her,—she had continued to suffer from dyspnoea. She had also been 
subject to palpitation. She had little or no appetite, complained of 
fugitive pains in both breasts, attacks of headache, and giddiness. 
The heart’s action was rapid: but there was no murmur. She was 
thin, slept poorly, and was troubled by formication of the scalp. 
The use of Kola rendered the action of the heart more slow, 
regular, and forcible; the appetite improved; digestion was 
strengthened; she gained flesh, and at the end of a few months was 
as well as she had ever been in her life. 
The tonic effects of Kola are advantageous in pulmonary tuber- 
culosis. This is particularly the case, of course, in the earlier stage 
of the disease. 
A young man with consolidation at the left apex, who four 
months previously had moderate haemoptysis, but whose general 
condition was fairly good, received marked benefit from this drug. 
His chest pains disappeared, his digestion became more vigorous, 
and he gained in weight and strength. 
A more advanced case was even more decidedly improved. A 
man, 23 years of age, had suffered, six months previously, from 
measles; leaving the house too soon, he was exposed to cold, and 
had ever since been afflicted with a cough. He had lost 30 pounds 
in weight, was short of breath, had pain in the chest, was weak, 
had poor appetite and flatulent dyspepsia. He was troubled at 
times with diarrhoea, had fever in the afternoon and sweats at 
night. His finger-nails were very white. Consolidation was de- 
67 tected in the left upper lobe, but there was no crackling. His 
heart was not enlarged, but was rapid and feeble; and there was a 
soft, systolic murmur present. 
After taking Kola nut for a week, he felt stronger, had a bet- 
ter appetite, slept more soundly, and ceased sweating. He has re- 
mained for several months in an improved condition; and the 
physical signs do not show any advance of the disease. The affec- 
tion evidently began as catarrhal pneumonia: and, under favorable 
circumstances, the arrest may be permanent. The action of the 
heart is stronger, but the murmur is still present. 
Kola is a good remedy in tubercular diarrhoea. I have made 
use of it with success in several instances. 
In a man, 45 years of age, with cavities in both lungs and a 
profuse diarrhoea, very much prostrated in strength, Kola nut 
proved effectual in restraining the exhausting discharges, and 
rendered his general condition more tolerable. His digestion, also, 
seemed to improve. 
Another case which may be cited was that of a woman, 40 years 
of age, who had a cough for 18 months, had lost flesh, strength, 
and appetite. She had pains in the breast, night-sweats, and pal- 
pitation of the heart. The heart was rapid and excitable; there 
was consolidation, with beginning break-down, in the left apex. 
Latterly, diarrhoea had developed. The evacuations were prompt- 
ly checked by the exhibition of Kola. 
In simple diarrhoea from indigestion Kola nut is an efficacious 
remedy. It is said to have been of service in dysentery, but I have 
had no occasion to employ it in that disease. It has been suggested 
that Kola nut may prove of service in cholera. 
This remedy is of decided efficacy in the treatment of dyspep- 
sia ; especially when the difficulty is of nervous origin, or dependent 
upon diminished functional activity of the liver. A thin, nervous 
woman, aged 40 years, had been afflicted for two weeks with palpi- 
tation of the heart, pain over the heart and in the breast, intercostal 
and frontal neuralgia, nervous dyspepsia, and depressed spirits. 
She cried without cause, and had a dread of dying or becoming in- 
sane. She had only menstruated once in three years, was sallow, 
and had dark circles under the eyes. There was no organic disease. 
Her spirits, as well as indigestion and nervous troubles, improved 
under the use of Kola nut. 
I have in some cases witnessed a decided influence of this drug 
in dispelling gloom of mind. (One has already been referred to in 
this paper.) Another case which yielded readily to this drug was 
that of a woman, 49 years of age, who suffered much from flatulent 
68 dyspepsia, and who, for the preceding three weeks, had had pro- 
fuse diarrhoea, with frequent daily and nightly passages. She had 
lost appetite and strength, but was not tuberculous. 
A very satisfactory result was also obtained in the case of a 
woman, 44 years of age, who suffered from extreme flatulence, with 
palpitation of the heart. She had become subject to fits of brood- 
ing melancholy. 
A case of gastro-enteritis, lately under treatment, admirably 
exemplifies the virtues of Kola nut. A man, 32 years of age, of a 
highly nervous organization,—already so emaciated from the effect 
of a severe bronchitis from which lie had suffered several months 
ago, and a chronic catarrhal laryngitis, that a suspicion of tuber- 
culosis was aroused,—was attacked by acute catarrh of the stomach 
and bowels. There was chill, fever, nausea, vomiting, retching, 
pain in the abdomen, much flatulence, diarrhoea, and a very dirty 
tongue. After the violent symptoms had been subdued the tongue 
remained foul; there was no manifestation of appetite, milk was 
not well borne; the pulse was rapid and weak, and the prognosis 
appeared dubious. 
At this juncture I began to employ the Kola nut, and the result 
was extremely gratifying. First, the disposition to diarrhoea was 
completely overcome; the discharges became regular and moulded; 
then some signs of appetite made their appearance; the more diges 
tible forms of solid food were cautiously given and were properly 
digested. The flatulence, which had been so annoying, next disap- 
peared; the patient began to sleep well and to regain his strength. 
The heart’s action lessened in rapidity, and eventually the man 
made a satisfactory, though tardy, recovery. 
In this connection I might allude to the work of Kola-nut in 
convalescence from severe ailments; such as typhoid fever, acute 
pneumonia or rheumatism, influenza, etc. 
In catarrhal jaundice, I have also found this drug effective, in 
promoting the secretory function of the liver, and inducing a more 
abundant flow of bile, with removal of the mucous plugs which 
occupy the passages. It is no less useful in bilious diarrhoea. 
Kola-nut supports the system during the course of prolonged 
suppuration; such as chronic abscesses, broken-down glands, inflam- 
matory buboes, boils, carbuncles, sinuses, fistulas, caries, suppur- 
ative inflammation of joints, empyema, etc.; and after accidental 
or surgical wounds. 
A delicate, nervous woman, about 30 years of age, suffered from 
an abscess of the finger with cellulitis of the whole hand, in con 
sequence of a slight accidental injury. She was weak, feverish. 
69 her tongue was tremulous and heavily coated ; and she was alto- 
gether quite ill. The abscess was freely opened, under antiseptic 
precautions and antiseptically dressed; and the pain and fever sub- 
sided. Kola-nut was then prescribed, and the general as well as 
the local condition rapidly improved. 
In a case of pyelitis, due to the formation of renal concretions, 
the patient had suffered for 5 weeks from severe agony in the right 
lumbar region; nausea, vomiting, chills, fever, sleeplessness. He 
had lost a great deal of flesh. The pain was subdued by morphine; 
nitric acid was given as a solvent (the urine contained crystals of 
triple phosphates), and the pus soon began to disappear from the 
urine. In order to overcome the nervo-muscular debility, which 
persisted after the urgent symptoms had been alleviated, I gave 
Kola-nut. The effect was all that could be desired. The patient 
made an excellent recovery, and has had no return of symptoms 
indicative of renal irritation. 
In several cases of boil or carbuncle, 1 have derived advantage, 
after evacuation of the pus. from the administration of Kola-nut. 
This remedy is particularly serviceable in carbuncle occurring in 
aged persons, in whom it is a dangerous disease; and in either 
furuncle or carbuncle in persons of drinking habits, irrespective of 
age. In both classes of patients, we need to avail ourselves of every 
tonic remedy within our power. Kola-nut is readily taken, and ac- 
ceptable to the stomadn; takes the place, to a certain extent, of 
alcoholic stimulant; and has a more permanent effect than alcohol. 
Philadelphia, Pa. ; 1519 Walnut Street. 
70 PART fV. 
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78