246 



THE ALUMNI JOURNAL. 



Milk Sold by the Plug.— Canada's represen- 

 tative in Denmark reports that during the past 

 year a new industry has been established there 

 which promises to prove both profitable and 

 serviceable, and which might be followed with 

 equal success on this side of the water, says viz., 

 the shipment of frozen milk to large cities. A 

 year ago a Danish merchant experimented in 

 this direction by taking Danish milk, which is 

 peculiarly delicate and rich in flavor, freezing it 

 by the use of ice and salt, and sending it in 

 barrels by rail and steamer to London. On its 

 arrival the milk proved to be as sweet and well 

 tasting as if it had been just drawn from a cow 

 in the middle of Sweden. The milk was so 

 much in demand and proved so profitable an 

 article of commerce that the exporter immedi- 

 ately took out a patent on the shipment of 

 frozen milk from Sweden and Denmark to Lon- 

 don. He then sold the patent to a stock com- 

 pany with large capital, which, on February 1 

 last, bought one of the largest Swedish cream- 

 eries, converted it into a factory, and, having 

 put in a special freezing apparatus, began, on 

 May 1, the export of frozen milk in large quan- 

 tities. 



When the milk is received from the farmers 

 it is Pasteurized, that is, heated to 75°C., and 

 then immediately cooled off to about io° C, 

 and now the freezing is commenced. Half the 

 milk is filled into cans and placed into a freez- 

 ing apparatus, where it will be thoroughly 

 frozen in the course of three hours. The frozen 

 milk is then filled into barrels of pine, the only 

 kind of wood that can be used. The barrels, 

 however, are only half filled with the frozen 

 milk, the balance being filled with the unfrozen 

 milk. This way of packing has proved to be 

 the only practical one, as part of the milk has 

 to be frozen in order to keep the whole cold, 

 and part has to be in a flowing state in order to 

 get the barrels exactly full, which is necessary 

 in order to avoid too much shaking up on the 

 road, by which the cream would be turned into 

 butter; the flowing mass of ice at the same time 

 prevent the unfrozen milk in settling the cream. 

 Milk which is treated in this way has proved to 

 keep quite fresh for twenty- six days. Every 

 barrel holds 1,000 pounds of milk, and twice a 

 week there will be shipped fifty barrels, making 

 in all about 100,000 pounds of milk a week. 



The milk is shipped to Newcastle, and from 

 there by rail to large manufacturing cities, 

 where it is sold in the streets or in retail stores. 

 It is reported that the patent has been bought 

 for Ireland also at a cost of $200,000, which 



proves how much the stock company expects 

 from this new enterprise. 



The time may not be far away when the dairy 

 farms of the New England and Western States 

 may be sending, not butter and milk, but frozen 

 milk and cream, to th° large cities or both 

 continents. 



Separation of Synthetic Remedies — Lenzin- 

 ger {Ph. Post) has examined the behavior of 

 several new synthetic remedies when treated 

 according to Dragendorff's shaking out method. 

 From an acid solution he found petroleum 

 spirit removed guaiacolbenzol, guaiacol salicy- 

 late, benzonaphlhol, alphol, agathin, salacetol, 

 methylsalol, orthocresol, paracresalol, metacre- 

 salol, benzocresalol, malakin, and thermodin, 

 but traces only of guaiacol cinnamate and naph- 

 thol carbonate. Benzol removed salophen, 

 pyrodin, guaiacol cinnamate, lactophenin, B- 

 naphtholcarbonate, gallanol, symphorol, Na, 

 Li, and Sr; after previous boiling with hydro- 

 chloric acid — neurodin, malakin, thermodin, 

 and traces of analgen. Chloroform dissolved 

 pyrodin and analgen. From ammoniacal solu- 

 tion petroleum spirit removed phenocoll; 

 benzol, tolypyrine; chloroform, analgen; amylic 

 alcohol, gallanol. — Ph. Jr. & Trs. 



Chemistry of the Glucosides. — We noted in 

 this column a short time ago that Emil Fischer 

 was devoting his energies to researches on the 

 glucosides, and predicted that good results 

 might be expected. Already a most valuable 

 contribution to the subject has appeared in the 

 current number of the Berichte. The glucoside 

 worked upon is amygdalin, and, as the paper is 

 of very great importance, we give a fairly full 

 account of it. It was well known that amygda- 

 lin split up, under the influence of emulsin, 

 into benzoic aldehyde (oil of almonds), hydro- 

 cyanic acid, and sugar, and from a knowledge 

 of these facts, and the conversion of the gluco- 

 side into mandelic and amygdalic acid, caused 

 Schiff to regard it as a compound of bensalde- 

 hydecyanhydrin with a dissaccharide, whose 

 structural formula was: 



C G H 5 . CH. CN. 



I 



O.C, ; H 7 (OH) 3 .O.C ti H T (OH),0. 



Fischer, however, regards the interpretation 

 of the constitution of the saccharine residue as 

 incorrect or incomplete. He considers that 

 amygdalin is a derivative of maltose, or a sim- 

 ilarly constituted diglucose. This opinion is 

 supported by the fact that, with the help of the 

 yeast ferment, half the sugar can be split off as 

 glucose without the nitrogenous part of the 



