Marcu 8, 1912] 
This paper gives an account of the industry 
from the taking of the fish to the finished product 
in the can, mentions problems of economic inter- 
est to the packers and others of scientific im- 
portance. There are three important respects in 
which the Maine sardines differ from the foreign 
sardines, of which the French pack is recognized 
as the most desirable. First, the fish packed in 
France under the name sardine is the Clupea pil- 
chardus, while the fish packed in Maine under that 
name is the Clupea harengus, two distinct species 
of the same family. Second, French sardines are 
packed in olive oil while the Maine sardines are 
put up in cotton-seed oil. Third, in handling the 
French pack the single fish is the unit and quality 
is at all times considered of paramount impor- 
tance; while in handling the Maine pack the hogs- 
head is the unit and quantity is always sought. 
The French sardine retails for from thirty-five to 
sixty cents per can, while the Maine sardine re- 
tails for the most part for five cents. The mar- 
kets for these two grades seem to be well estab- 
lished. 
Indications seem to point to the conclusion that 
swelled cans are caused for the most part by im- 
perfect sealing, although in some cases it would 
seem as though the sterilizing process was not 
sufficient. 
An important food of the sardines, known to 
the trade as ‘‘red feed’’ seems to cause rapid de- 
terioration of the fish. This has been identified as 
a microscopic crustacean of the family Centro- 
pagide, called Temora longicornis. It has been 
suggested that auto-digestion induced by an 
enzyme peculiar to this crustacean may be re- 
sponsible for the rapid deterioration, but it seems 
more likely from present knowledge of the sub- 
ject that a methylamine is the cause. Investiga- 
tion is still going on. 
W. B. SmitH: The Index of Refraction of the 
Mixed Acids of Fatty Oils. 
Determinations of the ratio between the refrac- 
tion of oils and of their insoluble acids gave, for 
linseed, cod liver, soy bean, corn, rapeseed, cotton- 
seed, peanut and olive oils, values between 0.9933 
and 0.9942; and for lard, lard stearin, oleo oil, 
oleo stearin, cocoa butter, butter, palmnut oil, co- 
coanut oil and a mixture of cottonseed oil and 
oleo stearin, 0.9923 to 0.9941. 
These figures are shown to be in accord with 
ealculations from published refractive indices and 
with the ratios of the refractions of fatty acids 
SCIENCE 
381 
and triglycerides. The ratio is little affected by 
the saturation of the acid, being about 0.9938 for 
stearin, olein, linolin and linolenin, but decreases 
with the lower acids, palmitin, 0.9922; laurin, 
0.9905. 
Some typographical errors in reference books 
are noted, and the published refractive index of 
the acids of olive oil is said to be low by about 
0.0050. 
B. H. Kepner: The Profitable Application of 
Chemistry to the Milling Industry. 
DIVISION OF PHARMACEUTICAL CHEMISTRY 
B. L. Murray, chairman. 
F. R. Eldred, secretary. 
B. L. Murray (chairman’s address): Our Ad- 
vances and Retrogressions in Pharmaceutical 
Chemistry. 
A. B. ADAMS and J. M. Doran: Smoking Opium: 
Its Manufacture and Chemical Composition. 
Exhibit—Samples and Smoking Outfit. 
Linwoop A. Brown: An Improved Method of 
Assay for Aromatic Sulphuric Acid. 
The total acidity is determined by direct titra- 
tion, using phenol phthalein and N/10 KOH, 
after which the ‘‘free sulphuric acid’’ is deter- 
mined by precipitation as BaSQ,. 
From the BaSO, found is calculated the num- 
ber of c.c. of N/10 H.SO, equivalent thereto. This 
is subtracted from the number of ¢.c. N/10 KOH 
consumed by total acidity, the difference repre- 
sents the acidity due to the ethyl sulphuric acid, 
and from this is caleulated the equivalent amount 
of H.SO,. 
The U. S. P. method gives too low results, due 
to the fact that ethyl sulphuric acid is not en- 
tirely hydrolyzed on heating for four hours, while 
in this method the results are higher, closely ap- 
proaching the theoretical amount of H,SO, known 
to be present. 
Comparative tables of results by the two meth- 
ods are given. 
H. C. Hamimton: Notes on Cannabis Indica. 
The paper reviews the more important publica- 
tions on the chemistry and pharmacology of the 
drug and describes a process of obtaining a body 
which possesses high activity. 
This substance was not examined chemically, 
but its physical properties and physiological reac- 
tions were investigated and described. It is 
similar to that of Wood Spivey and Esterfield 
known as Cannabinol, but is obtained by a dif- 
ferent method. No chemical treatment was ca- 
