284 Reaction of the Essential Oils with Sulphurous Acid. 



In cutaneous diseases, and, perhaps, in the case of some ulcers, 

 the employment of the sulphurous sulphated oils may be advanta- 

 geous. 



A respectable physician was of opinion that the sulphurous sulphate 

 of turpentine had a beneficial influence in the case of an obstinate 

 tetter. 



Possibly the presence of sulphurous acid may increase the power 

 of oil of turpentine as an anthelmintic. 



Pieces of corned meat hung up, after being bathed with an alco- 

 holic solution of the sulphurous sulphated oil of turpentine, or with 

 solutions of the sulphated oils of cloves or cinnamon, remained free 

 from putridity at the end of several months. That imbued with 

 cinnamon had a shght odor and taste of the oil. 



I am led, therefore, to the impression that the antiseptic power is 

 not peculiar to kreosote, but belongs to other acrid oils and princi- 

 ples, and especially to the oils of cinnamon and cloves. 



The union of sulphuric acid with these oils appears to render 

 them more soluble in water: whether any important change is effect- 

 ed in their medical qualities by the presence of the acid may be a 

 question worthy of attention. 



I have stated my reasons for considering the ammoniacal liquid, 

 resulting from the ablution of the ethereal sulphurous sulphate of 

 etherine with ammonia, as partially composed of hyposulphuric acid. 

 By adding to this ammoniacal liquid a quantity of sulphuric acid, 

 sufficient to produce a strong odor of sulphurous acid, and then a 

 portion of any of the essential oils ; a combination ensued, as already 

 described, between the oils and the sulphurous acid liberated by the 

 sulphuric acid, so as to render them yellow and suffocating. The 

 habitudes of cinnamon oil from cassia under these circumstances were 

 peculiar. A quantity of it was dissolved, communicating to the 

 liquid a reddish hue. The solution being evaporated, a gummy 

 translucent reddish mass was obtained, which, by solution in alcohol, 

 precipitated a quantity of salt, and being boiled nearly to dryness, 

 re-dissolved in water, and again evaporated, was resolved into a mass 

 having the friability, consistency and translucency of common rosin ; 

 but with a higher and more lively reddish color. Its odor recalls, 

 but faintly, that of cinnamon ; its taste is bitter and disagreeable, 

 yet recalling that of the oil from Which it is derived. Its aqueous 

 solution does not redden litmus ; nor, when acidulated with nitric 

 acid, does it yield a precipitate with nitrate of barytes. 



