Qussia is obtained from chips or shavings from a tall tree 70 to 100 feet high.

Habitat.—Jamaica and other West Indian Islands.

Properties.—Qussia has no odor, but an intensely bitter taste, dependent on a neutral crystalline principle, quassin. There is also a volatile oil, but no tannin.

PREPARATIONS

EXTRACTUM QUASSIAE—EXTRACT OF QUSSIA

Made by percolation with water, boiling and evaporation to pilular consistence.

Dose.—Horses and cattle, 1 to 2 dr.; sheep and pigs, 15 to 30 gr.; dogs, ¹/₂ to 3 gr.

FLUIDEXTRACTUM QUASSIAE—FLUIDEXTRACT OF QUSSIA

Made by maceration and percolation with alcohol and water and evaporation.

Dose.—Horses and cattle, 1 to 2 oz.; sheep and pigs, 2 to 4 dr.; dogs, 15 m. to 1 dr.

TINCTURE QUSSIAE—TINCTURE OF QUSSIA

Made by maceration and percolation of qussia, 200 parts; with alcohol and water to make 1000.

Dose.—Horses and cattle, 2 to 4 oz.; sheep and pigs, ¹/₂ to 1 oz.; dogs, ¹/₂ to 2 dr.

Action and Uses.—Qussia is a bitter stomachic and tonic. It resembles gentian and calumba. It is prescribed for the several domestic animals in dyspepsia, loss of appetite and convalescence from debilitating disorders. Qussia is the most efficient vermicide in our possession for the destruction of Oxyuris curvula, horse; and O. vermicularis, dog, in the lower bowel. An infusion is employed for this purpose, made by soaking qussia chips in cold water (two drachms of the qussia to one pint of water) for half an hour. The rectum should be first thoroughly washed out with soap and water and one-half pint of this infusion is given in enema to dogs; two quarts to horses. The infusion is a narcotic poison for flies and other insects.