1160 Scientific Intelligence. 
chloroform, which was then found to be in every respect identical with 
that obtained from common alcohol 
This impurity amounted in some commercial chloroforms to 6 per 
cent. Chloroform om common alcohol, furnished a very small quan- 
tity of an oil containing chlorine, but differing from that before de- 
scribed. 
The authors peeeitas these oils as chlorinated compounds intermedi- 
ate between chloroform and one of the chlorids of carbon. They also 
advise that the cei from methylic alcohol should not be used 
for inhalation, even that from common alcohol needing a redistillation, 
as the residue obtained will be found to produce in a remarkable degree 
headache and giddiness 
The authors have also noticed the curious fact that, when chloroform 
is poured upon a double filter, part runs through and part is congeale 
by rapid evaporation, into silky scales. G.C.5. 
. On the Composition of Shea Butter and oe Vegetable Tal- 
low; by Dr. R. T. Tomson, and Mr. E. T. Woon, (Phil. Mag., May, 
1849, )—The Shea butter first noticed by Senge Park, appears to 
very abundant in the regions along the Gambia and Niger, and consti- 
tutes one of the principal articles of commerce among the African na- 
tives. It is apparently identical “te the Galam butter, and is obtained 
from a species of Bassia. The fruit of this tree is about the size of a 
pigeon’s ona wi a shell about as po and “the kernel when new is 
nearly all but 
The fat as aaa by crushing the nut and boiling with water, is 
white with a shade of green—solid at common temperatures, like soft 
butter at 25°, and a clear liquid oil at 110°. 
When saponified, this oil yields a fat acid, which when purified from 
a small aunty of oleic acid, fuses at 142°, and on analysis proves to 
be margaric 
Chinese nig tP tallow has been long known as derived from the 
fruit of the Stillingia sebifera, it is hard and white, with a shade of 
green. It fuses at about 80°. Saponified it yields an acid which soft- 
ens at 143°, but only becomes quite fluid at 154°. “gid — suppose 
it to be principally margaric acid with a mixture of s 
From the apparently unlimited supply, it is ama ‘sit both of 
these oils might be advantageously employed in soap makin G.C.5. 
0. On the occurrence of Butyric Acid in the Fruits of the ‘Soap tree 5 
by Dr. von Gorur Besanez, (Journ. fur Prakt. Chem. in Chem. Gaz. 
—The seeds of the Sapindus saponaria, when pounded and softened in 
water, are used for washing linen. The peculiar odor led to an exam- 
ination. On distilling with water combining the distillate with soda, 
and again distilling with sulphuric acid, a quantity of pure butyric acid 
was obtained. 
The fruit of the tamarind by the same treatment furnished formic 
and acetic acids, the odor of butyric acid was at the same time devel- 
oped. As formic acid was also obtained from the fruit of the soap tree, 
and as tartaric acid exists in both fruits, the author is disposed to think 
that the butyric, acetic, and formic acids are derived from the oxydation 
of tartaric acids. With this opinion, as far as butyric acid is con- 
cerned, few chemists will agree. : G.C.S. 
ee oe a on 
