424 MM. Magendie and Pelletier [June, 



had no more effect upon the ipecacuanha, it was treated with 

 cold water, the water became mucilaginous, and by evaporation 

 a grey substance was obtained, which, by means of alcohol, 

 became white, at the same time that a quantity of the emetic 

 matter was separated from it. The white substance that was 

 left seemed to be a pure gum ; by means of the nitric acid it 

 furnished oxalic and mucous acids. What was then left was- 

 the ligneous matter combined with a quantity of starch ; these 

 two substances were veiy closely united together, so that there 

 was some difficulty in separating them. The presence of the 

 starch was indicated by the effect of iodine upon it, which 

 instantly produced a beautiful blue colour when added to the 

 fluid containing it. The mean results of a number of experi- 

 ments gave the following proportions for the constituents of the 

 cortical part. 



Fat oily matter 2 



Emetic matter 16 



Vegetable wax 6 



Gum 10 



Starch 42 



Woody matter 20 



Trace of gallic acid 



Loss 4 



100 

 The following is the analysis of the internal woody matter : 



Emetic matter 1-15 



Extract not emetic 2*45 



Gum 5-00 



Starch 20-00 



Woody matter G6*6 



Traces of gallic acid and fat 



Loss 4-8 



100-00 



The extractive matter, indicated in this last analysis as not 

 being emetic, seems exactly to resemble the common extracts 

 procured from woody substances in general ; it may be separated 

 from the emetic extract by the gallic acid, which does not act 

 upon the common extract, while it forms with the emetic ex- 

 tract a very copious precipitate. 



The authors then proceed to examine more particularly the 

 properties of the fatty matter and the emetic matter. The fatty 

 matter, which is separated from ipecacuanha by means of ether, 

 is of a beautiful brownish yellow colour, and communicates to. 



