M. MATERIA MEDICA, THERAPEUTICS, AND HYGIENE.593 

 PURIFICATION OF WATER BY SPONGY IRON. 



A process for purifying water by means of spongy iron has 

 lately been patented in England by Dr. G. Bischaf, of Bonn. 

 The energetic action of iron upon organic substances in solu- 

 tion has been long known, but its application in the form of 

 cast-iron, iron-wire, etc., w T ere without practical results, the 

 effect being too slow. A filter of spongy iron, on the con- 

 trary, acts rapidly and thoroughly, the most offensive water 

 immediately losing its color and smell, and keeping sweet and 

 in a serviceable condition for a long time. The substance in 

 question can now be had in any quantity, and at a moderate 

 price. 6 C\ xx., 198. 



GUATEMALA AS A RESORT FOR CONSUMPTIVE PERSONS. 



A recent communication by Dr. James Wynne, of Guate- 

 mala City, to the Royal Medical and Chirurgical Society of 

 London, calls attention to the advantages of the Pacific coast 

 of tropical America, and especially of Guatemala, as a resi- 

 dence for consumptive patients. This city is situated five 

 thousand feet above the sea, in latitude 14 31' 32" north, hav- 

 ing a mean temperature of 66 F. The climate is that of 

 perpetual spring ; the air is tonic and invigorating, yet not 

 too stimulating. Consumption is very rarely met with, and 

 phthisical patients coming from a distance, if able to lead an 

 open-air life, make remarkable progress. Of twelve cases re- 

 corded, four died, five recovered, while three still remained 

 under observation. Of the fatal cases, the disease had reach- 

 ed a hopeless stage in all but one before being seen for the 

 first time. It is suggested that the value of the Central Amer- 

 ican plateaus in phthisis should be tested by sending out 

 twenty patients in an early stage of the disease for a few 

 years, or, better, for a permanent residence. Pr. Royal Med. 

 and Chir. Soc, London, 1871, VI., 368. 



CARNINE AN ELEMENT OF MEAT EXTRACT. 



It has been generally supposed that the nutritive proper- 

 ties of meat extract, and especially its power as an assistant 

 in the assimilation of other nutritive bodies, is due to the 

 presence of creatine and creatinine. Weidel, however, has 

 shown that they depend upon a new base, carnine, which con- 



