BAILEY AND PALMER: PRESERVATIVES OF CIDER. It3 
Blas (Jour. Prackt. Chem. 19, 43,) and others (U. S. Bull. Dept. 
Agric. 13, part 3), recommend using the body as a means of sepa- 
ration and applying the test tothe urine. This proved very efficient 
in the hands of the writers. Of eight methods tried by Crampton and 
his fellow assistants (U. S. Bull. 13, part 3), extraction with equal 
parts of ethylic and petroleum ether, and extraction with ether, 
spontaneous evaporation and again extracting with benzine, were 
the two which gave decidedly the best results in working with beer. 
The writers found chloroform to give the best results with cider, 
used as above described. 
There is no dearth of qualitative tests, but an easy and satisfac- 
tory method for the quantitative determination is yet wanting. 
The qualitative methods of extraction may be made complete and 
the pure crystallized acid weighed or dissolved in alcohol and 
titrated with a soda solution standardized with a like solution of 
salicylic acid of known strength. Colorimetric methods have also 
been proposed by Dr. Muter (Analysist 1, 193; Remont, Jour. of 
Pharm. Chem, (5), 4, 34} ‘Chem. Cent, 188z,..773), and modifica- 
tions of the last by Pellet and DeGrobert (Compt. Rend. 93, 278; 
Chem. Cent. 1881, 711). The last three references are from the 
U. S. Bull. Dept. Agric. 13, part 3. 
In regard to the efficiency of the preservative action of salicylic 
acid, Dr. A. B. Griffiths (Chem. News, 53, p. 28) placed a drop of 
yeast on a slide under the microscope and then ran a few drops of 
salicylic acid solution, r-5000, between the cover and slide and 
found it to have no action upon the true alcoholic ferment—Torula. 
But by treating in the same manner mounts of mycoderma aceti, 
bacterium lactis and the buteric bacillus, these ferments were 
quickly destroyed. He observed that the acid solution acted 
chemically upon the substance of the cell wall, in some cases caus- 
ing perforation. He found also that the above solution of salicylic 
acid prevented yeast from converting cane sugar into dextrose 
and levulose, and also the action of ptyalin on starch. The ex- 
periments of the writers would seem to lead to different conclusions, 
at least concerning the Torula and Micoderma. 
Six flasks, containing cider, were protected from dust by placing 
watch glasses over their mouths and set aside under ordinary at- 
mospheric conditions and at temperatures ranging from 12 to 22 C. 
(53-6, in 71.6 F.), No. 1 contained r-20000 of salicylic acid, No. 
2 I-1000, No. 3 1-5000, No. 41-1000, No. 5 1-500, No. 6 and 6 (a) 
were blanks. The cider was fresh and contained .2 per cent of 
alcohol. Distillations were made in twenty-four hours; seventy- 
