BETEL

NUT  . The name betel is applied to two different plants, which in the East are very closely associated in the purposes to which they are applied . The betel nut is the fruit of the Areca or betel palm, Areca Catechu, and the betel leaf is the produce of the betel vine or pan, Chavica Betel, a plant allied to that which yields black pepper . The Areca palm is a native of the Malay Peninsula and Islands and is extensively cultivated over a wide area in the East, including southern India, Ceylon, Siam, the Malay Archipelago and the Philippine Islands . It is a graceful tree with a straight, slender, unbranched stem reaching 40 or 50 ft. in height and about 12 ft. in circumference, and bearing a crown of 6–9 very large spreading pinnate fronds . The fruit is about the size of a small hen's egg, and within its fibrous rind is the seed or so-called nut, the albumen of which is very hard and has a prettily mcttled grey and brown appearance . The chief purpose for which betel nuts are cultivated and collected is for use as a masticatory their use in this form being so widespread among Oriental nations that it is estimated that one-tenth of the whole human family indulge in betel chewing . For this use the fruits are annually gathered between the months of August and November, before they are quite ripe, and deprived of their husks . They are prepared by boiling in water, cutting up into slices, and drying in the sun, by which treatment the slices assume a dark brown or black colour . When chewed a small piece is wrapped up in alleaf of the betel vine or pan, with a pellet of shell lime or chunam; and in some cases a little cardamom, turmeric or other aromatic is added . The mastication causes a copious flow of saliva of a brick-red colour, which dyes the mouth, lips and gums . The habit blackens the teeth, but it is asserted by those addicted to it that it strengthens the gums, sweetens the breath and stimulates the digestive organs .

Among the Orientals betel is offered on ceremonial visits in the same manner as

wine is produced on similar occasions by Europeans . Betel nuts are further used as a source of catechu, which is procured by boiling the nuts in water . The water of the first boiling becomes red and thick, and when this is inspissated after the removal of the nuts it forms a catechu of high astringency and dark colour called in Bombay ." Kossa." The nuts are again boiled, and the inspissated juice of the second decoction yields a weaker catechu of a brown or reddish colour . Betel nuts have been used by turners for ornamental purposes, and for coat buttons on account of the beauty of their structure . At one time they were supposed to be useful as a vermifuge . The nuts of other species of Areca are used by the poorer classes in the East as substitutes for the genuine betel nut . The alkaloid arecaidine, C7H11NO2, occurs in areca or betel nuts, together with three other alkaloids: arecoline, C8H12NO2, guvacine, CBH9NO2, and arecaine, C7HnNO2 . Arecaidine forms white crystals easily soluble in water, and difficultly soluble in alcohol . Chemically it is methyl-tetrahydro-nicotinic acid . Dehydration results in the formation of a " betaine," which is a tetrahydro-trigonelline (see BETAINE) . Arecoline is an oil, and the physiological action of the betel nut is alone due to this substance . Chemically it is the methyl ester of arecaidine .

Guvacine, named from " guvaca," an

Indian designation of the betel palm, forms white crystals . It is a secondary base, but its constitution is uncertain . Arecaine is n-methylguvacine .