t12 KANSAS UNIVERSITY QUARTERLY. 
wine which had been preserved with salicylic acid. It contained 
about 4.5 grains to the pint. (Am. Analyst, 416, 1886.) 
Very little can be inferred as to the physiological effects of the 
continued use of salicylic acid, as reliable experiments upon human 
subjects are rare. Kolbe took a daily dose of it for over a year, 
beginning with one-half gram and gradually increasing it to 1.5 
grams without noticeable effect. Two workmen (Methoden der 
praktischen Hygiene, Wiesbaden, 1890, 281,) to each of whom .5 
grams were administered daily for seventy-five and ninety-one days 
respectively, by Lehmann, experienced no injurious effect. A 
case is recorded in the Virginia Medical Monthly, of death in forty 
hours from 48 grains of salicylic acid—this quantity being taken 
within four hours. 
Dr. Bartley (Am. Analyst, April 1, 1887,) is of the opinion that 
the use of salicylic acid, as a preservative for foods and beverages, 
should receive a check at the hands of the authorities. 
A special committee of the ParissAcademy of Medicine reported 
upon the uses of salicylic acid, that the injection of such small 
quantities as are liable to be found in food might result in no injury 
to persons in good health, but to the aged or those in feeble health 
injury might follow. ‘Those affected with diseased kidneys or dys- 
pepsia they found to be especially sensitive to its action (Bull. de 
l’Acad. de Med., Paris, 1886,). They recommend that its use, as 
a preservative of food, even in small amount be absolutely prohib- 
ited. 
The various commercial articles sold as ‘‘Extract of Salix,” 
‘« Preservaline,” ‘‘Conservaline,” ‘‘Antispoil,” etc., are generally 
found to contain salicylic acid or other well known substances as 
borax, oric acid, benzoic acid, ete. 
Salicylic acid admits of ready detection in very small quantities 
and in great dilution. The sensitiveness of the ferric chloride test 
has been placed as high as one part in 100000. AD cojemerners roi?) 
1-20000 solution of salicylic acid in cider was neutralized with so- 
dium carbonate and evaporated to dryness and the residue extracted 
with dilute salfuric acid. This acid liquid was shaken out with 
chloroform, the latter separated and allowed to evaporate sponta- 
neously. The residue gave a very distinct violet color with ferric 
chloride. The ferric chloride reaction is prevented by a number of 
substances in consequence of which the acid should be purified be- 
fore applying the test. It may be separated by dialysis, shaking 
out with an immiscible solvent and distilling the residue with 
steam, etc. 
