I 



390 Miscellanies. 



proportion of pectic acid a considerable quantity of sulphur, and 

 some chlorine and bromine and another acid combined with lime 

 have been discovered, the latter proves to be the oxalic acid. 



Neither the fungic nor boletic nor lichenic acids could be detect- 

 ed and the existence of iodine I have not been able as yet to detect* 

 By extracting the pectic acid with caustic potassa, I found the moss 

 taken up and altogether dissolved and after treating the gelatinous 

 mass with chloride of calcium, muriatic acid and applying alcohol 

 to separate the acid, at least 0-6 of this last was the result. 



By reducing the moss to coal and dissolving it in water, sulphuret- 

 ted hydrogen gas w r as evolved very abundantly ; protoxide of iron, 

 subcarbonate of potassa, diluted sulphuric acid and lime water gave 

 copious precipitates. 



The chemical characters of this moss are too interesting to be con- 

 sidered as completely determined by the few superficial experiments, 

 undertaken to discover its properties, especially as they were made 

 at a time when I have been continually interrupted by an attention to 

 the duties of my profession, and I consider them as having been un- 

 dertaken more for the satisfaction of my curiosity, than as tending to 

 a complete and scientific investigation of such an invaluable medical 

 substance as carrageen, but I hope to be able very shortly to develop 

 with more accuracy the entire composition of this singular moss. 



The carrageen seems to possess qualities similar to the Iceland 

 moss, which according to Berzelius' last analysis, (a masterpiece in 

 every respect,) consists in 100 parts of 3.6 syrup, 1-9 bitartrate of 

 potassa, tartrate and some phosphate of lime, 3-0 bitter principle, 1*6 

 green wax, 3*7 gum, 7-0 coloring matter, like extract, 44*6 lichen 

 starch, 36-2 starch-like matter; but carrageen is without bitter 

 principle, contains nothing but soluble matter and the quantity of nu- 

 tritious jelly, produced by a small portion of it, gives it the most indis- 

 putable preference. — It was first introduced by Dr. Reece, who 

 considered it a most important article of food for invalids, and 

 Doctors Sulby, O'Reilly and Sir Henry Halford, speak of the carra- 

 geen as the most nutritious article of diet for invalids they are ac- 

 quainted with as well as a light nutritious food for delicate and weakly 

 children. In this respect, it is certainly superior to arrow root, sago 

 &c. being more highly nutritious, easy of digestion, and pleasing to 

 the taste. 



Prepared with warm milk and sweetened, it is most particularly 

 recommended as a breakfast for consumptive patients. 



