8UCCUS GLYCYRRHIZ^. 185 



factory at Corigliano, belonging to Baron Compagna. The sticks 

 stamped Pirjnatelli are from the works of Yincenzo Pignatelli, prince 

 of Stronoroli, at Torre Cerchiora, where 300 to 400 workmen are 

 employed. 



The juice is also imported in a block form, having while warm and 

 soft been allowed to run into the wooden case in which it is exported. 

 This juice, which is known as Liquorice Paste, is largely imported from 

 Spain and Asia Minor, but on account of a certain bitterness is unsuited 

 for use as a sweetmeat. 



Chemical Composition — Hard exti-act of liquorice, such as that 

 just described, is essentially different in composition and properties from 

 the Extract of Liquorice (Extractwm GlycyrrliizcB) of the British 

 Pharmacopoeia} The latter is a soft, hygroscopic substance, entirely 

 soluble in cold water, whereas the so-called Sjxinish Juice when treated 

 with cold water leaves a large residue undissolved. 



It has been sometimes supposed that the presence of this residue 

 indicates adulteration, but such is far from being the fact, as was 

 conclusively shown by the researches of a French Commission appointed 

 to investigate the process recommended by Delondre.' This commission 

 subjected liquorice root to the successive action of cold water, boiling 

 water, and lastly of steam. By the first menstruum 15 per cent., and 

 by the second an additional 7h per cent., were obtained of a hygroscopic 

 extract much more soluble than commercial liquorice, and totally 

 unsuitable for beinor moulded into sticks. The residue having been 

 then exhausted by steam, 16 per cent, was obtamed of an extract differ- 

 ing entirely from those of the previous operations. It was a dry friable 

 substance, cracking and falling to pieces in the drying stove, having a 

 sweet taste without acridity, not readily dissolving in the mouth, and 

 very imperfectly soluble in cold water. This then was the substance 

 required to give finnness to the more soluble matter, and to render 

 possible the preparation of an extract possessing that degree of solubility 

 and hardness which would render it an agreeable sweetmeat, as well as 

 a permanent and stable commodity. In fact, by treating the root at 

 once with steam according to Delondre's proces.s, the experimenters ob- 

 tained 42 to 45 per cent, of extract having all the qualities desired in 

 good Italian or Spanish Juice. 



When the latter substance is suspended in water undisturbed, the 

 soluble matter may be dissolved out, the stick still retaining its 

 original form. Glycyrrhizin, which is but slightly soluble in cold water, 

 remains to some extent in the residue, and by an alkaline solution may 

 be afterwards extracted together with colouring matter and probably 

 also pectin. The proportion of soluble matter which the best varieties 

 of liquorice juice yield to cold water varies from about 60 to 70 per 

 cent. A sample of Solazzi Juice recently examined by one of us, lost 

 84 per cent, when dried at 100° C. ; it was then exhausted by 60 times 

 its weight of cold water used in successive quantities, by which means 

 668 per cent, of soluble matter were removed. The residue consisted 

 of minute starch granules, fragments of the root, and colouring matter 



* Matle by treating the crushed root Avith abstract by Redwood in Pharm. Joiirn. 

 cold water. xvi. (1857) 403. 



-Journ. de Pharm. xxx. (1856) 428 ; an 



