36 History of physical Science from [July, 



perties the curd of milk. The two substances most abundant in 

 the milk of plants belonging to the torrid zone are caseum and 

 caoutchouc. The first, M. Humboldt considers as analogous to 

 the curd in cows' milk ; the second, to the butter. — (Ann. de 

 Chim. et de Phys. vii. 182.) 



5. Garlic. — From the experiments of M. Bouillon-Lagrange, 

 it appears that garlic contains 



1. A very acrid volatile oil. 



2. Sulphur. 



3. A small quantity of starch. 



4. Vegetable albumen. 



5. Saccharine matter. 



(Ann. de Chim. et de Phys. iii. 109.) 



6. Rye, altered by the Disease called Ergot. — M. Vauquelin 

 has made a set of experiments on rye in this diseased state, 

 chiefly to determine whether M. Decandolle's opinion, that the 

 disease is produced by a vegetable of the fungous kind substi- 

 tuting itself for the usual grain of rye, or the common opinion 

 that the grain of the rye is merely altered by disease, be true. 

 M. Vauquelin inclines to the last opinion. 



He exti acted from the diseased rye, 1 . A colouring matter of 

 a fawn-yellow colour, separable by alcohol. 2. A white oil of 

 a mild taste, which appears to abound in the grain. 3. A violet 

 colouring matter, of the same shade as that of archil, but differ- 

 ing by its insolubility in alcohol. It dyes woollen and silk of a 

 lilac colour. 4. An uncombined acid, which is probably the 

 phosphoric. 5. A very abundant vegeto-animal matter, which 

 runs readily into putrefaction, and which, when distilled, fur- 

 nishes a thick oil and ammonia. 6. A small quantity of uncom- 

 bined ammonia, which may be obtained by exposing the grain to 

 the heat of boiling water. M. Vauquelin could neither detect 

 starch nor gluten in the diseased rye. — (Ann. de Chim. et de 

 Phys. iii. 337.) 



7. Ipecacuanha. — MM. Peiletier and Magendie have sub- 

 jected different species of this root to a chemical analysis. 

 Some of the results obtained are interesting. Their first analysis 

 was that of the bark of the root of the psycotria emetica, or the 

 brown ipecacuanha of the shops. They first treated it with 

 sulphuric ether, then with alcohol, then with cold, and lastly 

 with hot water. What remained after the action of all these re- 

 agents they considered as woody fibre. The ether dissolved two 

 kinds of oil ; one volatile, to which the ipecacuanha owes its 

 odour, and, perhaps, also its taste : another solid of a yellowish 

 colour, and similar to tallow, which has no sensible action on 

 the animal economy. 



The alcohol dissolved some wax, and a peculiar principle, to 

 which ipecacuanha is indebted for its emetic properties. On 

 that nc count they have distinguished it by the name of emetine. 



