-SUCCUS (JLYCYRKHIZ/E. la5 



factory at Corigliano, belonging to BaroQ Compagna. The sticks 

 stamped Pignatelll are from tlie works of Yincenzo Pignatelli, prince 

 of Strongoli, at Torre Cercliiora, where 800 to 400 workmen are 



employed. 



The juice is also imported in a block form, having while warm and 

 soft been allov/ed to run into the wooden case in which it is exported. 

 This juice, which is known as Liquorice Pasfe, is largely imported from 

 Spain and Asia Minor, but on account of a certain bitterness is unsuited 

 for use as a sweetmeat. 



Chemical Composition — Hard 



as that 



just described, is essentially different in composition and properties from 

 the Extract of Liquorice (Extmdum GlycijrrJiizce) of the British 

 Pharmacopceia} The latter is a soft, hygroscopic substance, entirely 

 soluble in cold water, whereas the so-called Spanish Juice when treated 

 with cold water leaves a large residue undissolved. 



It has been sometimes supposed that the presence of this residue 

 indicates adulteration, but such is far from being the _ fact, as_ was 

 conclusively shown by the researches of a French Commission appointed 

 to investigate the process recommended by Delondre.^ This commission 

 subjected liquorice root to the successive action of cold water, boiling 

 water, and lastly of steam. By the first menstruum 15 per cent., and 

 by the second an additional 7| per cent., were obtained^of a hygroscopic 

 extract much more soluble than commercial liquorice, and totally 

 unsuitable for being moulded into sticks. The residue having been 

 then exhausted by steam, 16 per cent, was obtained of an extract differ- 

 ing entirely from those of the previous operations. It was a dry friable 

 substance, cracking and falling to pieces in the drying stove, having a 

 sweet taste without acridity, not readily dissolving in the mouth, and 

 very imperfectly soluble in cold water. This then was the substance 

 required to give firmness to the more soluble matter, and to render 

 possible the preparation of an extract possessing that degree of solubility 

 and hardness which would render it an agreeable sweetmeat, as well as 

 a permanent and stable commodity. In fact, by treating the root at 

 once with steam according to Delondre's process, the experimenters ob- 

 tained 4-2 to 45 per cent, of extract having all the qualities desired in 



good Italian or Spanish Juice. t . i i iu 



When the latter substance is suspended in water undisturbed, the 

 soluble matter may be dissolved out, the stick still retaining its 

 original form. Glycyrrhizin, which is but slightly soluble m cold water, 

 femains to some extent in the residue, and by an alkaline solution niay 

 be afterwards extracted together with colouring matter and probably 

 also pectin. The proportion of soluble matter which the best varieties 

 of hquorice juice yield to cold water varies from about GO to /O per 

 ^ent. A sample of Solazzi Juice recently examined by one of us lost 

 ?■* per cent, when dried at 100° C. ; it was then exhausted by 00 times 

 lU weight of cold water used in successive quantities, by which means 

 ^J-8 per cent, of soluble matter were removed. The residue consisted 

 01 minute starch granules, fra^^mcnts of the root, and colouring matter 



J Made by treating the crushed root with abstract by Kedwood in Phan,,. Journ. 

 ^lyater. *" xvi. (1857) 40.3. 



"''"• ^e PJiarm. xxx. (1856) 428 ; an 



s 



