Notes on scientific research. 123 



this plant and proved that cases of poisoning by Caltha pahtslris must be ascribed to 

 its anemonine content. Alcaloids were totally absent, he found, however, considerable 

 quantities of choline. Former statements concerning the presence of alcaloids in Caliha 

 must be explained by the respective authors having confounded them with anemonine. 



The smell of oil of bitter almonds, emanated by Psalliota campestris. — On page 100 of 

 our October Report 1916, we discussed a paper by E. Herrmann 1 ) on the odour of 

 fungi. The development of the sense of smell is a very individual matter and some 

 people, especially those who have not much experience therein, have great difficulty 

 in detecting any other odour connected with fungi than the ordinary "mushroom-smell". 

 One must add to this the fact that a characteristic odour of any kind is very hard to 

 describe if it is possible at all. In spite of this it is a very striking circumstance that 

 most, even experienced fungi-experts are not aware of the fact that the mushroom 

 par excellence (French champignon, Psalliota campestris and arvensis), often has a 

 characteristic odour of oil of bitter almonds, as R. Kobert 2 ) mentions. For many years 

 past he has been in the habit of carefully smelling all edible mushrooms he or his 

 wife collected or bought, when they cut them up, and he has found thereby that the 

 Psalliota species, independantly of the special variety they belong to, can be divided 

 into two groups, namely those smelling of aniseed and those with the odour of oil of 

 bitter almonds. Whereas most books on fungi mention the smell of aniseed, the odour 

 of bitter almonds was totally unknown to all experienced fungiologists, and the only 

 book which refers to this fact is the one by E. Gramberg 3 ) which indeed mentions it 

 in reference to Psalliota campestris and arvensis. Kobert has even been able to detect 

 the scent of bitter almonds when he distilled specially assorted mushrooms which he 

 used for purposes of cultivation, and refers to this matter in his books. A dish of 

 fungi in which even only one such special mushroom is present, generally has a taste 

 of bitter almonds. According to Kobert the smell of bitter almonds is the most 

 essential characteristic for distinguishing a genuine mushroom from a Knollenblcitter- 

 schwamm. In a well-known book on fungi 4 ) the odour of Psalliota campestris, that of 

 P. arvensis and that of a cultivated variety is only referred to as "pleasant". Other 

 books on fungi use the same term and special mention is made of the aniseed odour, 

 or no reference at all occurs concerning any special smell. In any case the data 

 concerning the odours of fungi in most books on fungi, in botanical and other hand- 

 books are strangely incomplete. 



Physico-pharmacological Notes/ 



Psychological studies on' odours. — In our last Report 5 ) we discussed H. Henning' s 

 studies on odours. These papers which were formerly issued in the Zeitschrift ftir 

 Psychologie as separate essays have now been collected as well as their continuations 

 and published in book form 6 ). 



In connection with our last year's abstract, we now refer to the further results 

 Henning obtained. His investigations place it beyond any doubt that the smell of 

 any chemical compound is a constitutional characteristic of matter in general. 



x ) Tidsskrift for Kerui, Farmaci og Terapi 1916, 237, 262; Apotheker Ztg. 31 (1916), 472. — 2 ) Pharm. 

 Zentralh. 56 (1916), 555. — 8 ) Schmeils naturwissenschaftliche Atlanten. Pilze der Hehnat. Eine Ausuahl der 

 verbreitetsten Pilze in Wort und Bild von Gramberg. 2 vols. Leipzig 1913. — *) E. Michael, "Fiihrer fur Pil:- 

 freunde", vol. I. Zwickau 1903. — B ) Report October 1916, 103. — 6 ) H. Henning, Der Geruch. Leipzig 1916. 



