Quassia Chips come from Jamaica and the Caribbean Islands. It was called after Quassi, a native of Surinam, who first discovered its tonic and febrifuge properties, which he employed with great success in the cure of malignant fevers. It is a very powerful tonic, invigorating the digestive organs and the intestinal canal, with little excitement of the circulation, or increase of animal heat. Its taste is intensely bitter. It is excellent for nervous irritability, intermittent, and bilious remittent fevers, looseness, and gout. It is good for female complaints, as hysterics, the effect of debility. An infusion may be made by pouring a pint of boiling water on a drachm of the chips, as a tonic and antiseptic, in bilious fevers, united with Alkaline Salts. Dose from 1 to 2 ounces, repeated twice or thrice a day; in gout, with aromatics and ginger; in hysteria, with Camphor and Tincture of Valerian.

Important Disclaimer:   The information contained on this web site is for educational purposes only. It is not intended to diagnose, treat, or cure any diseases. Any information presented is not a substitute for professional medical advice and should not take the place of any prescribed medication. Please do not use this information to diagnose or treat a health problem or disease without consultation with your physician.

This page and the rest of the encyclopedia of medicinal herbs was reproduced from old herbals written in the 1700 and 1800s. They are of historical interest to show the traditional uses of various herbs based on folk medicine and ancient wisdom. However the traditional uses for these herbs have not been confirmed by medical science and in some cases may actually be dangerous. Do not use the these herbs for any use, medicinal or otherwise, without first consulting a qualified doctor.

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