The herb is small and slender, with weak, straggling, or climbing stems, decompound leaves, and clusters or spikes of small flowers of a pinkish hue, topped with purple, or more rarely, white. The leaves have no odour, but taste bitter and saline. The plant flowers almost throughout the summer in fields, gardens, and on banks, and in ditches, spreading with great rapidity.The leaves yield by expression a juice which has medicinal properties. An extract, prepared by evaporating the expressed juice, or a decoction of the leaves, throws out upon its surface a copious saline efflorescence.
A weak tonic, slightly diaphoretic, diuretic, and aperient; valuable in all visceral obstructions, particularly those of the liver, in scorbutic affections, and in troublesome eruptive diseases, even those of the leprous order. A decoction makes a curative lotion for milk-crust on the scalp of an infant. Physicians and writers from Dioscorides to Chaucer, and from the fourteenth century to Cullen and to modern times value its purifying power. The Japanese make a tonic from it. Cows and sheep eat it, and the latter are said to derive great benefit from it. The leaves, in decoction or extract, may be used in almost any doses. The inspissated juice has also been employed, also a syrup, powder, cataplasm, distilled water, and several tinctures.
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