[Agaric Acid together -with Ag-aric Resin tave been prepared 

 by G. Fleury from Polyporus officinalis by extracting with ether. 

 Agaric resin is brown-i-ed, pulverised light-brown; insoluble in 

 water, easily soluble in ether and in absolute alcohol, less in alco- 

 hol of 70%, also in methylic alcohol, chloroform, acetic acid, in- 

 soluble in benzol and sulphide of carbon ; easily soluble in am- 

 monia and diluted potash-ley. It is only slightly bitter and fuses 

 at 89-7° 



Agaric Acid crystallises in fine, white needles, fuses at 145*7°, 

 not sublimable, dissolves easily in strong alcohol, less in chloro- 

 form, very little in ether and acetic acid, still less in sulphide of 

 carbon and benzol. Water dissolves very little of it, but assumes 

 an acid reaction. Its centesimal composition is C = 6344^ 11 = 

 9-75, = 26-81.] 



Agaricin. Solid, crystallisable fat, contained in mushrooms 

 (Agaricus campestris and many other species)^ fusing between 

 148-150°, is not affected by caustic alkalies. 



Agrostemmin. Alkaloid alleged to exist in the seeds of 

 Lychnis Githago. Obtained by extracting with alcohol of 40 per 

 cent, containing acetic acid, and by precipitating with calcined 

 magnesia. The precipitate to be treated with alcohol and left to 

 crystallise. Yellowish white, minute scales, fusible by heat and 

 slowly soluble in water, of perceptibly alkaline reaction and 

 yielding crystallisable salts with acids. 



[Ailantic Acid, prepared by Narajan-Dagi from the bark of 

 Ailantus excelsa. The decoction of the bark is freed from 

 lime by oxalic acid, from gum and colouring matter by sub- 

 acetate of lead; the liquid is then evaporated after treating with 

 sulphuret of hydrogen. Reddish brown, very bitter, deliquescent 

 mass of wax-consistence, very easily soluble in water, less in 

 alcohol and ether, insoluble in chloroform and benzol.] 



Albuniill. The widest distributed of the protein-substances 

 and found in the sap of all vegetables, but occurring" also in the 

 solid or curdled state. When these juices are heated to the 

 boiling point or only to 75°, the albumin loses its solubility and 

 separates in almost white flakes, frequently coloured green by 

 chlorophyll. By treating the coagulated mass successively with 

 alcohol, ether and water containing hydrochloric acid, the albu- 

 min remains after drying as a yellowish or grey-white trans- 

 parent mass, which swells up in water without dissolving in it, 

 and by its behaviour coincides with protein (see Pi'otein-sub- 

 stances). In order to determine the quantity of albumin con- 

 tained in a liquid, collect after the latter has been purified in the 

 above manner in a weighed filter-, and dry at 1 20°. 



