284 Reaction of the Essential Oils with Sulphurous Acid. 
In cutaneous diseases, and, perhaps, in the case of some ulcers, 
the employment of the sulphurous sulphated oils may be advanta- 
eous. 
A respectable physician was of opinion that the sulphurous sulphate 
of turpentine had a beneficial influence in the case of an obstinate 
tetter. 
Possibly the presence of sulphurous acid may increase the power 
of oil of turpentine as an anthelmintic. 
Pieces of corned meat hung up, after being bathed with an alco- 
holic solution of the sulphurous sulphated oil of turpentine, or with 
solutions of the sulphated oils of cloves or cinnamon, remained free 
from putridity at the end of several months. That imbued with 
cinnamon had a slight odor and taste of the oil. 
I am led, therefore, to the impression that the antiseptic power 1s 
not peculiar to kreosote, but belongs to other acrid oils and princi- 
ples, and especially to the oils of cinnamon and cloves. 
The union of sulphuric acid with these oils appears to render 
them more soluble in water: whether any important change is effect- 
ed in their medical qualities by the presence of the acid may be a 
question worthy of attention. 
I have stated my reasons for considering the ammoniacal liquid, 
resulting from the ablution of the ethereal sulphurous sulphate of 
etherine wita ammonia, as partially composed of hyposulpharic acid. 
By adding to this ammoniacal liquid a quantity of sulphuric acid, 
sufficient to produce a strong odor of sulphurous acid, and then a 
portion of any of the essential oils ; a combination ensued, as already 
described, between the oils and the sulphurous acid liberated by the 
sulphuric acid, so as to render them yellow and suffocating. The 
itudes of cinnamon oil from cassia under these circumstances were 
peculiar. A quantity of it was dissolved, communicating to the 
liquid a reddish hue. The solution being evaporated, a gummy 
translucent reddish mass was obtained, which, by solution in alcohol, 
precipitated a quantity of salt, and being boiled nearly to dryness, 
re-dissolved in water, and again evaporated, was resolved into a mass 
having the friability, consistency and translucency of common rosin 
but with a higher and more lively reddish color. Its odor recalls, 
but faintly, that of cinnamon ; its taste is bitter and disagreeable, 
yet recalling that of the oil from which it is derived. Its aqueous 
solution does not redden litmus; nor, when acidulated with nitric 
acid, does it yield a precipitate with nitrate of barytes. 
