When I signed off last month’s Newsletter, I did not know that the worst was yet to come. I awoke the following morning to news of floods all about us. Although several had their cellars fill with water, including us, our home village, located at the highest point in West Oxfordshire, fared not too badly. Churchill had a similar reprieve, but the electricity supply was briefly terminated by lightning and so apologies to those who were unable to contact us for a while. Also, sincere thanks to those who phoned to check that we were still above water. All the same, the roads around us were impassable to my low-slung hot hatch, and so Jan had to go to Witney in her Jeep 4x4 to do the shopping. We rarely share our cars so that none (me, in particular!) can apportion blame if anything goes wrong.

Although 4x4s are not as universally disliked here as elsewhere, they still elicit poignant comments from some. Surprisingly perhaps, I would tend not to disagree with such remarks, were it not for the fact that this part of the country is subject to occasional severe bouts of weather, when everything comes to a standstill. On such occasions the 4x4 is king, ferrying folk to work, doing the shopping, and pulling cars out of floods, snow, mud and mire. This latter service is particularly welcomed, because hereabouts tractor drivers have been known to charge £50 to get you going!

Therefore, snug at home, I was most surprised to see her Jeep return within 15 minutes, as even it had insufficient ground clearance to get through the raging torrents. As it was, Witney had been closed for fear that the bridge in the middle of the town would collapse; dwellings in nearby Ascott-under-Wychwood had the River Evenlode lapping at the window sills; and just down the road in Minster Lovell the Windrush had burst its banks and flooded dwellings all about, momentarily disrupting the merriment of an early wedding breakfast in the saloon bar of the local hostelry. Thus, all roads to comestibles were seemingly closed.

However, if you were to ask me which motor vehicle would be most likely to get through, I would unhesitatingly reply the utilitarian Land Rover. In my opinion, although several have tried to emulate its prowess, no vehicle can tackle adverse odds with such aplomb. That said, I have never actually owned one, having become disenchanted with the vehicle after just one time behind the wheel almost fifty years ago.

At the time, I was squiring the daughter of a member of the peerage, and it was my wont to drive her to social events in my thinly disguised racing car. In those happy days of yesteryear, it was not at all unusual to use your car for both road and track, and be competitive too! Alas, on this occasion, when I arrived to collect the young ‘Honourable’ from the stately home, his Lordship forbad her conveyance in my motor. ‘Take the Land Rover’, he haughtily intoned. I was absolutely livid but, as he was paying for the tickets to the ball, I had little option.

An ancient model with canvas roof and no heater, it was motoring hell. Absolutely gutless, freezing cold, and smelling of damp gun dogs, it was unlike any car that I had ever driven. And yet, as friends in sporty MGs, Triumph TRs and Jaguar XKs pirouetted on the glassy roads, we glided serenely by. Of course, his Lordship was absolutely right: it was the ideal vehicle for a cruel, sub-zero, night, but it was not the car for me. Needless to say, I never took the young lady out again!

Son Justin, however, has no such automotive hang-ups and owns a workmanlike Land Rover Defender, the choice of utility engineers. Equipped to tackle the wastes of the Sahara, Iceland, and wherever, it has almost a metre between the driving seat and the ground. Natural hazards are nirvana for some Land Rover folk!

Parting the waves, he cruised through Minster Lovell to the obvious delight of the revellers at The Swan, as they fired off photographs on their mobile phones. A very senior member of the current Government, trousers rolled up and baling out, thanked him for his consideration as he kept the bow wave to the minimum. A little further on, the scion of one of Britain’s most aristocratic families, standing thigh-deep in the swirling muddy water, ushered him through with a casual wave. The stoicism and camaraderie was almost unbelievable. It could only be in England!

Angostura missing from the bitters.
As a quite small boy, I took a keen interest in the alcoholic tastes of adults. Perhaps it was my penchant for dandelion & burdock and cherryade, rather than ginger beer and lemonade, that led to such deliberations. Cocktail parties were quite the thing and my uncle, who spent much time in the United States, where the cocktail was probably originally invented, was a cocktail enthusiast par excellence. But what a performance!

He had a cabinet dedicated solely to the task, in which there was a range of different shaped glasses, all designed so that the heat of the hand would not be transferred to the contents of the glass; a heavy glass cocktail shaker; a martini pitcher; an ice bucket and tongs; strainer, squeezer, bottle opener and ice pick; and a sharp knife. Although he preferred to use cracked ice for his cocktail preparations, there were amongst his kit a heavy canvas bag and wooden mallet for converting ice cubes to crushed ice. ‘Shaken’ cocktails were always strained into the glasses just before serving. Like 007, he never used the stirrer to mix his cocktails.

Always mindful of a cartoon which depicted a group of guests sitting around a living room, apprehensively eyeing their cocktail glasses, while the hostess, a Hyacinth ‘Bouquet’ type, all embonpoint, cheer and fluttering organza, announces, “A very dear friend gave me some wonderful old Scotch and I just happened to find a bottle of papaya juice in the refrigerator!”, my uncle would attempt any concoction.

Alexanders, gimlets, sidecars, stingers, martinis, manhattans, daiquiris, sazeracs, white and pink ladies flowed from his cocktail shaker. His manhattan, which comprised 1 jigger sweet vermouth, 1 jigger dry vermouth, 6 jiggers bourbon or rye, with 1 dash angostura bitters, was considered the finest for miles around, and about right for four drinks. A jigger, by the way, I think is 1.5 US fluid ounces, or about 45ml, and a dash is 6 drops. When I enquired about his method, he told me that the most important principle to be observed is to keep the quantity of the basic ingredients - gin, whisky, rum, etc. - up to about 60% of the total drink, never below half.
 
My father, however, had no such accomplishments and invariably served a lukewarm gin and orange, but obviously subscribed to my uncle’s primary principle because many left the house worse for wear. Nevertheless, there were some, particularly retired naval types, who preferred a ‘pink gin’. To my untutored taste, this was an even more unimaginative drink than a gin and orange. A dash of angostura bitters was swirled around the glass, to which was added neat gin alone and, on very rare occasions, a little water. Still, it seemed to do the trick as they usually departed even more inebriated than the gin and orange crowd!

Angostura (Galipea officinalis) is native to some Caribbean islands and to tropical South America, where it is a traditional tonic and fever remedy. An evergreen tree growing to 15 metres with shiny green leaflets and foul-smelling flowers, its grey bark contains alkaloids, including cusparine, bitter principles, and 0.16% to 1.90% volatile oil.

Although it is probable that an essential oil could be produced by steam distillation of the bark, I have never seen it offered. Rather, the bark is often extracted with alcohol to yield a tincture which contains the bitter elements, glycosides, aromatic substances, colouring matter, etc., as tinctures or extracts are more truly representative of the total flavour of the bark than an essential oil would be, even if such an oil were available.

Angostura tinctures are used in the flavouring of alcoholic beverages where a bitter or “astringent” effect is required. Many famous bitters owe their flavour to this ingredient, but the most famous of all, “Angostura Bitters”, is actually made without any angostura bark at all. It derives its name from the fact that it was first made in 1824 by Dr. Siegert in the town of Angostura, Venezuela, renamed Ciudad Bolivar in 1846.

This bitter-tincture is prepared from gentian root, bitter orange peel, cinnamon bark and other spicy botanicals, and is still produced by the successors of Dr. J.G.B. Siegert in Port-of-Spain, Trinidad, West Indies. Interestingly, a true 20% tincture of angostura bark has less flavour than “Angostura Bitters”. A few drops of “Angostura Bitters” in a glass of plain carbonated water produces a delicious thirst-quencher for hot and humid summer-days, and this simple drink has more flavour than a “Quinine Tonic”.

All the same, true angostura is a strong bitter with tonic properties which stimulate the stomach and digestive tract as a whole. It is antispasmodic and is reported to act on the spinal nerves, helping in paralytic conditions. It is typically given for a weak digestion, and is considered valuable as a remedy for diarrhoea and dysentery. In South America, it is sometimes used as a substitute for cinchona (Cinchona spp.), the source of quinine, to control fevers.
  
Genning up on Gentian.
Obviously Dr. Siegert knew a thing or two, because in Europe various alcoholic beverages flavoured with gentian and other bitter principles remain extremely popular and are widely consumed, especially before eating a heavy, fatty meal that may cause digestive difficulties. Schweinshaxen (pork shank) comes immediately to mind!

Gentius, king of Ilyria in the 2nd century BC, reputedly discovered the virtues of the plant: hence the name. Gentiana lutea L. is the largest member of the diverse Gentianaceae family and is native to the Alps and other mountainous regions of central and southern Europe from Spain to the Balkans, flourishing at altitudes of 700 -2,400 metres.

A moderately tall, perennial herb with an erect stem and large ovate leaves, the plant has large flowers that grow in characteristic orange-yellow clusters. The large root is harvested in early autumn and dried as soon as possible. I remember well being blocked in rural French villages by mobile stills, as residents awaited the alcoholic rewards of their gentian harvests.

Glycosides known as amarogentin and gentiopicrin are primarily responsible for the bitter taste of gentian. Although present in much smaller quantities than gentiopicrin, amarogentin is 3,000 times more bitter, and, tasted at dilutions of 1:50,000, it is possibly the most bitter substance on the planet. In addition, the plant contains several alkaloids, xanthones, sugars, and triterpenes.

There are four main taste receptors on the tongue - sweet, sour, salt and bitter. It has been shown that the bitter principles in gentian stimulate the bitter taste receptors, causing an increase in the production of saliva and gastric secretions. This in turn stimulates the appetite and improves the action of the digestive system in general.

By stimulating the action of the stomach, many symptoms associated with a weak digestion, such as wind, indigestion and poor appetite, are relieved. Stomach and other secretions are improved, which in turn helps the increase of nutrients. The herb also acts as a stimulant on the gallbladder and liver encouraging them to function more efficiently. Gentian is therefore useful in almost any condition where the digestive system needs to be toned up. It is often taken as a digestive tonic in old age.

However, modern herbalists extol the virtues of gentian far beyond those of a simple bitter. It is believed to be useful in the treatment of exhaustion from chronic disease and in cases of general debility as well. They view it as a strengthener of the human body. It is also said to be useful as a febrifuge, emmenagogue, anthelmintic, and antiseptic. In their view, it is helpful in treating hysteria and, in combination with other drugs, malaria. Gentian is usually taken in the form of a tea or as one of the commercially available alcoholic extracts.

Nevertheless, aside from its action as a bitter stomachic, none of the other purported effects is well documented in human beings. However, since it is normally consumed as an alcoholic beverage, it is difficult to separate the effects of gentian from those of alcohol, which are very similar, at least when the alcohol is consumed in moderate amounts!

In normal individuals, gentian is unlikely to produce undesirable side effects; however, the occasional headache has been reported. Overdoses, estimated as greater than 0.1 to 2g of the drug decocted in 150ml of water taken three times a day, could lead to nausea or vomiting. Use is contradicted in gastric or duodenal ulcers and hyperacidity, and it should be avoided completely by those with very high blood pressure and by expectant mothers. In any event, these people should be very cautious about using any medication, herbal or otherwise!

What can I use it for?  
A good question, and one that I frequently ask myself. Over the years, as more and more weird and wonderful carrier oils have been introduced to the market, I have found myself stuck for answers. Fortunately, more responsible suppliers acknowledge that it is incumbent upon them to assist. And so, over the coming months, I shall dig in the files and let you know what I have been told. To begin.......

I suppose that we have stocked Baobab (Adansonia digitata L.) for almost fifteen years. I was introduced first to this emblem of Senegal by a farmer from Tanzania, whose natural products had attracted the attention of the Body Shop. Baobab grows in Africa, Madagascar and Australia. It is best known for its unique silhouette and it is not unusual for it to be as high as it is wide, hence its common name bottle tree. It is also called the upside-down tree, as when it has lost its leaves it looks as if it has turned its tip to the ground and its roots to the sky.

A deciduous tree, it can grow to 25 metres in height and 12 metres in diameter. Reputed to live up to 3,000 years, its thick trunk is a water reserve and enables it to endure long periods without rain. The bark is grey and smooth, someimes irregularly tuberculated. White flowers appear at nightfall between May and August and are pollinated by bats. The fruits are ovate in shape, yellow-brown in colour, and covered with a grey-yellow down. The fruits contain the seeds, surrounded by a solid shell, inside which the kernels are rich in oil. The cold-pressed oil contains approximately 33% saturated fatty acids, 36% monounsaturated fatty acids, and 31% polyunsaturated fatty acids.

Baobab oil has a major place in the traditional African pharmacopoeia and African cooking. It is considered very emollient for the skin and scalp, and assists to protect the hair fibres. When used as a massage cream, the oil softens the skin and helps to relieve pain, injuries and some skin disorders. It is reputed to be particularly useful for eczema and psoriasis. Applied to the stomach and breasts during pregnancy, it assists to maintain skin elasticity.

It has been incorporated in several skincare products to alleviate chapping of wrinkled and dry skin. It is used in hair care products to improve scalp condition and to provide sheen to dry hair. It also has a particular reputation for stengthening breaking nails.

Manketti, or Mongongo Nut oil (Schinziophyton rautanenii (Schinz) Radcl.-Sm.) is a far more recent addition to our list. A member of the Euphorbiaceae, Manketti is native to the Kalahari desert and south west Angola. The nut, similar to the cashew nut, is a staple food for the San communities.

The tree, which grows to between 10 and 15 metres in height, is a little like the baobab when viewed in silhouette. It thrives in deep sandy soils on dunes and slopes. The bark is grey and often scaly. The leaves, which drop in the dry season, are covered with a fine downy hair and are green on the surface and creamy on the underside. Both the male and female trees have pale yellow flowers, which appear in October and November. The fruit, which ripens from May, is mostly round and about 3.5cm in diameter. The pulp is covered by a light-green skin and the kernels are surrounded by a very hard, thick fibrous shell. The kernel yields  38-60% oil, which has been used by local African communites to supplement peanut oil since very early times.

Rich in polyunsaturated fatty acids, Manketti oil is considered hydrating, regenerating and restorative to the skin. Also, due to its high eleostearic acid content ((20-32%), which reacts rapidly with UV light producing polymerization, it forms a protective film over hair fibre.

The oil is used in hair care products for dry, damaged and fragile hair, and in body care for normal and dry skins. Sometimes used in the composition of lipsticks, it has been suggested that it might be particularly good in baby care products and products for use around the eyes.      

Thinking about Thistles.
Whilst writing the above, I recollected that there is a carrier oil which we have been offered in the past, and yet do not stock - Marian, St. Mary’s, or Our Lady’s thistle oil. I consulted in the files. It sounds a bit too good to be true.

Lady Thistle oil (Silybum marianum (L.) Gaertn.) contains an active substance called silymarin, known for its hepatoprotective effect: it acts on the cell membrane making it difficult for toxins to pass into the cell. In addition, silymarin appears to slow the lipid peroxidation process, giving a membrane stabilizing effect. Because of this, the oil has an antioxidant action and anti-ageing properties. Furthermore, its high unsaturated fatty acid content (67%) is suitable for diets designed to reduce cholestrol levels, or to prevent cardiovascular diseases. Lady Thistle oil can be used in all finished cosmetic products.

Milk Thistle, as Lady Thistle is now better known, is a tall herb with prickly leaves and
a milky sap. It is native to the Mediterranean region, but naturalized in California and the eastern United States. A member of the Asteraceae, it has been cited in older literature and some modern European works as Carduus marianus L. Over the years, several other plants have been referred to as milk thistles, but authorities now reserve that common name for this species. Also, it must not be confused with the Blessed or Holy Thistle (Cnicus benedictus L.), an entirely different plant, although the similarity of the religiously inspired common names is confusing.

In the Middle Ages, Holy Thistle was thought to cure the plague. An erect, red-stemmed annual growing to 65cm, it has spiny leathery leaves, a spiny stem, and yellow flowers in summer and autumn. Also a native to the Mediterranean area, it flourishes on dry stony ground and wasteland. The leaves and flowering tops are collected in the summer for use
as a tincture or extract. Holy thistle contains lignans, volatile oil, flavonoids, triterpenes, polyacetylenes, phytosterols, tannins and sesquiterpene lactones (e.g. cnicin). Cnicin is
bitter, anti-inflammatory and antibiotic.

Holy thistle is a good bitter tonic, stimulating the secretions of the stomach, intestines and gallbladder. It is taken, generally as a tincture, for minor digestive complaints. It has also been used as a treatment for intermittent fevers. Holy thistle is mildly expectorant, and is antibiotic. It makes a healing balm for wounds and sores.

However, in excessive doses, holy thistle may cause vomiting, and it is subject to legal restrictions in some countries.

The leaves of milk thistle, on the other hand, are unlikely to have any therapeutic efficacy, despite the fact that some products occasionally occur in the market that contain milk thistle leaf. Virtually all research has been conducted on the fruits, specifically a well-defined extract of the fruits. Many refer to these small hard fruits as seeds, which they do resemble, but they are not. They are technically achenes, a small dry one-seeded fruit that does not open to let out the seed, e.g. a strawberry pip, which my parrot Birdie relishes cracking open.

The fruits of the milk thistle have been used for many years for a variety of conditions, but especially for liver complaints. However, medicinal use of the plant, except perhaps as a simple bitter, was practically discontinued early in the last century. Then, in the latter part of the 1900s, German scientists isolated a crude mixture of antihepatotoxic principles from the fruits, which they designated silymarin.
            
Studies in small animals have shown that Silymarin exerts a liver protective effect against a variety of toxins, including the phallotoxins of the deadly amanita fungus, which is often mistaken for edible mushrooms. In fact, silymarin is considered the only antidote to amanita poisoning.

Human trials have also been encouraging for conditions including hepatitis and cirrhosis of various origins. The results of numerous studies suggest that silymarin has great therapeutic potential, protecting intact liver cells, or cells not yet irreversibly damaged, by acting on the cell membranes to prevent the entry of toxic substances. Protein synthesis is also stimulated, thereby accelerating the regeneration process and the production of liver cells.

In 1986, German health authorities endorsed the use of the herb as a supportive treatment for inflammatory liver conditions and cirrhosis.

Silymarin is not very soluble in water, and so is not effective in the form of a tea. Also, as it is poorly absorbed from the gastrointestinal tract, the active principles are best administered by injection. Oral use requires a concentrated product, and it is usually marketed as a dietary supplement in the form of capsules containing 200mg of a concentrated extract representing 140mg silymarin.

Seemingly no toxic effects resulting from the consumption of milk thistle have been reported, but transient gastrointestinal side effects have been noted in some. Otherwise, it is considered very well tolerated and quite effective [V. Schulz, R. Hanzel, and V.E. Tyler. 1998. Rational Phytotherapy: A Physicians’ Guide to Herbal Medicine, Third Edition, pp. 214-220].   

The carrier oil contains 0.25% silymarin but, topically applied, is this sufficient to stop the anti-ageing process? What do you think?

PandAring?!
Recently, it was reported that a man bit a panda in a Chinese zoo.

Zhang Xinyan, a builder who was on holiday in Beijing, climbed into the panda’s enclosure after drinking four jugs of beer at a local restaurant. He wanted to hug the bear and shake its hand, claiming he had seen people do similar things on television. Gu Gu, the female panda, however had other ideas and bit him savagely in both legs and forced him to the ground. In desperation, he bit her back, reporting that her skin was quite thick!

As a result of the tussle Gu Gu was off her food for a couple of days, but poor Zhang will need several weeks convalescence because of his “deep wounds”, according to his doctors.

The moral of this tale is obviously never pander to a panda!

Finally.....
Following my item in last month’s newsletter about elephant dung stationery, it seems that others have ideas also about recycling animal excrement.

Not wishing to miss out on Olympic-inspired profits, researchers at the wildlife centre in Chengdu, the capital of China’s mountainous Sichuan province, are currently working on moulding panda faeces into statues of athletic pandas performing various sports to sell as souvenirs for the 2008 Games! Has the world gone mad?



charles@essentiallyoils.com

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