Balsam, a name formerly comprehending medicines compounded of resins and oils, as well as many resinous substances and oils, to which important medicinal virtues were ascribed. When the term balsam is now used without addition, the balsams of Peru and Tolu are generally intended. — These two balsams are very similar in all their more important properties, and are both produced by trees of the genus Myroxylon, of the natural order Leguminosæ, sub-order Papilionaceæ, natives of the tropical parts of America. M. pereire, the source of balsam of Peru, is a tree found in the state of San Salvador, in the district called Balsam Coast.
M. toluifera, a native of Venezuela, Ecuador, and Brazil, furnishes balsam of Tolu. After being bruised and charred, the bark of the former falls off, and balsam begins to exude. It is received on rags, which, when saturated, are boiled in water, the separated balsam falling to the bottom. It is a liquid, having the appearance of treacle, but rather less viscid. Balsam of Tolu is generally soft and tenacious when first imported, becoming hard by age. Both balsams have a very fragrant odour. They are used in confectionery, to impart a flavour like that of vanilla; also in perfumery, and for pastilles, &c. In medicine, they are administered as gentle stimulants and tonics, and particularly in chronic bronchial affections. Tolu lozenges are a popular and pleasant remedy for troublesome coughs. These balsams are also used for cleansing ulcers.—They contain cinnamic acid, and a peculiar oily substance which has been called cinnamomeine, and is also known as Oil of Balsam of Peru. The name White Balsam of Peru is sometimes given to a balsamic substance which flows from the Liquidambar styraciflua. See LIQUIDAMBAR.