86 



THE ALUMNI JOURNAL. 



Elevated to the City Hall, on the right 

 hand side — a dime museum. 



Now there is a picture that looks funny 

 and yet it is pathetic. That is a group 

 of little children who are posing for their 

 photograph. That is the way they pose 

 down in Thompson street. They don't 

 go to photograph galleries and pay $12 

 a dozen for their photographs ; but they 

 have curly hair and they have nice 

 features just the same, when they are not 

 dirty. 



Now that is a picture of Battery Park 

 and Staten Island in the distance. I am 

 showing you these pictures to rest your 

 eyes a little after looking at the hospital 

 pictures. I never see that picture down 

 there at the Battery Park, with Castle 

 Garden, that I do not think of the story 

 of the Irishman that came over. He was 

 heard telling some friends of his experi- 

 ence. He said, "They took me to Castle 

 Garden and faith I could see no castle or 

 garden there." 



There is a summer scene up in Central 

 Park — the Lake up in Central Park, and 

 if you will watch it j^ou will see it change 

 from a summer scene to a winter scene. 

 (Applause.) 



Ladies and Gentlemen — I feel as though 

 I owed you an apology for taking so 

 much time with this lecture ; but it is 

 some two years since I delivered it and 

 I have had to deliver it absolutely with- 

 out notes, and my memory is not quite 

 as good as if I was giving it very often. 

 I thank you for your very kind atten- 

 tion. 



THE VARIOUS SYNTHETIC PROCESSES 

 FOR VANILLIN. 



By Prof. VIRGIL COBI.ENTZ. 



{Continued fjoni March issue.) 



Closely related to the process of Messrs', 

 Boehringer is that of Majert, in which 

 benzyl chloride is replaced by phenyl- 

 chloro-acetic acid or chloro-toluic acid, 

 these two differing from the former in that 

 they contain an additional COo group ;. 

 thus 



Effect of Alum in Bread. — According 

 to Bigelow and Hamilton ^Hygien. Rundsch.), 

 bread containing alum or aluminum hydrate is 

 less completely digestible than pure bread, and 

 the presence of phosphate of aluminium ren- 

 ders bread still less digestible. The 10 or 12 

 per cent, of albuminoids digested in the pres- 

 ence of the two former aluminium compounds 

 seems to become quite insoluble when there is 

 an equivalent quantity of the phosphate. 



Bv the action of these chlorides on 

 eugenol sodium, eugenol ethers are form- 

 ed, these being analogous to benzyl euge- 

 nol (Mch., p. 58) ; by the the action of 

 alkalies these ethers are converted into 

 the ISO compounds which on oxidation and 

 subsequent saponification yield vanillin. 

 The following formulae give a general 

 idea of the relationship of these three 

 source products of vanillin : 



/CH,— CH— CH^ 

 C,H3<^O.CH3^ 



O. C<^— CbH, 

 ^H 



Benzyl eugenol. 



f CH„— CH=CH., 

 I O. CH3 



CeH3^ /H 



I O. C<— C,H, 

 t ^COOH 



Eugeuol-benzyl-acetic-acid. 



( CH,.— CH^CH, 

 I O. CH3 

 CeH3^ /H 



I O. C<— CeH,. COOH 

 I ^H 



Eugenol-toluic-acid. 



Thus far, the various processes men- 

 tioned here depended upon the oxidation 



