Intelligence and Miscellaneous Articles. 151 



SANGUINARIA, — A NEW VEGETABLE ALKALI. 

 M. Dana gives the'foUowing process for separating the above-named 

 alkali from the Sangttinaria canadensis, Linn, called in America 

 blood-root, on account of the red juice which it yields. Digest for 

 some time the powdered root in pure alcohol, then pour the tincture, 

 which is of a very fine red colour, into water, which precipitates a 

 brownish matter that reddens turmeric paper. To obtain this matter 

 in a pure state, it is, however, better to add ammonia to the tinc- 

 ture, and afterwards wash the precipitate in boiling water, with pow- 

 dered charcoal, and throw the whole upon a filter. The mixture 

 remaining upon the filter is afterwards treated with alcohol, which 

 dissolves the new substance, and by evaporating the spirit, it is ob- 

 tained in the state of a pearly white matter ; its taste is acrid, it red- 

 dens tincture of turmeric, and presents all the characters of the 

 vegetable alkalies ; that is to say, it combines with acids to form 

 different salts, which are of various tints of red. When exposed to 

 the air, sanguinaria becomes of a very distinct yellow colour; it is 

 insoluble in water, very soluble in alcohol and aether. It appears to 

 exist in the plant combined with an acid, the nature of which is un- 

 der examination. — Hensman s Repertoire de Chimie, Aug. 1828. 



ANALYSIS OF RHUBARB AND OF THE YEW. 



Professor Peretti has lately subjected Rhubarb to examination, and 

 according to his analysis it contains 



Tannin. Volatile oil. 



Gallic acid. Resin. 



Malate of lime. A solid yellow colouring matter. 



Gum. Oxalate of lime. 



Sugar. Fibrous matter. 



Fixed oil. 

 The ashes gave carbonate of potash, sulphate of potasPi, chloride of 

 potassium, oxide of iron, carbonate and sulphate of lime, and silica. 



The resin is the active part of the rhubarb ; according to Dr. Tagliabo 

 in doses of 10 or 12 grains it operates strongly, and without griping. 

 A remarkable circumstance in the analysis of M. Peretti, is the dis- 

 covery of sugar, which had not been previously announced. Its pre- 

 sence was discovered by a process which he supposes to be applicable 

 to a great number of cases. He boils the alcoholic tincture of rhu- 

 barb until it becomes colourless ; he filters and evaporates. The sugar 

 remains mixed with a little malic acid and gum. 



The Yew yielded M. Peretti the following substances : 

 Chlorophile. Mucilage. 



Tannin. Bitter volatile oil. 



Gallic acid. Bitter uncrystallizeable matter. 



Malate of lime. Yellow colouring matter. 



Resin. Sugar. 



According to M. Peretti, similar characters occur in the colouring 

 matters which are met with in rhubarb, yew, turmeric, madder, &c. 

 and probably in all plants which furnish yellow colouring matter. 



They 



