Domestic Encyclopædia (1802)/Myrrh

MYRRH, a gummy-resinous, concrete juice, obtained from a shrub growing in the East Indies, but of which we possess no certain account.

The best myrrh is somewhat transparent, of an uniform brownish, or reddish-yellow colour; of a slightly pungent, bitter taste; with a strongly aromatic, not disagreeable odour, though nauseous to the palate.

In its medicinal effects, this aromatic bitter, when taken by the mouth, is supposed to warm and strengthen the stomach and other viscera; it frequently occasions a mild diaphoresis, and, in general, promotes the fluid secretions.—Hence it has been used with advantage, in cases of debility; in diseases arising from suppression of the urine, or from immoderate discharges, in cachetic habits, and those persons whose lungs and throat are oppressed by viscid phlegm.—It is farther believed to resist putrefaction in all parts of the body; on which account it is highly recommended in malignant, putrid, and pestilential fevers; and in the small-pox.—For these purposes, it should be taken in doses of half a dram or upwards; and it may also be usefully combined with nitre, cream of tartar, or some other cooling salt.—Being, however, a heating and stimulating medicine; its proper choice requires some precaution, and ought to be directed by professional advice.