Ill 
reputable manufacturers, is not only worthless but absolutely a source 
of danger because of its lack of genuine amyl nitrite. The specifica- 
tions of the pharmacopoeia are quite elaborate, but, unfortunately, 
they will admit a poor, almost a spurious article. A safe and reason- 
able plan would be to demand that the liquid should assay at least 80 
per cent by the process given, and, at the same time, 80 per cent of the 
total volume should distil off between 90° and 100° C. Amyl nitrite, 
it should be remembered, decomposes readily. — Bull. Pharm., Detroit, 
1905, v. 19, p. 319. 
Hare, Francis, discusses the use of amyl nitrite in several cases of 
haemoptysis. — Therap. Gaz., Detroit, 1905, v. 29, p. 473. 
Band, W. H. (Am. Med., Apr. 29, 1905), records his experience 
with amyl nitrite in malaria. He says that it will often (not always) 
abort the seizure in its primary stage. — Merck’s Rep., N. Y., 1905, 
v. 14, p. 214. 
AMYLUM. 
In an abstract it is pointed out that samples of “ amylum tritici ” 
were found which contained rice flour, while other samples were 
found to consist entirely of potato starch. — Sudd. Apoth. Ztg., 1905, 
v. 45, p. 758. 
Kraemer, Henry, reports some further observations on the structure 
of the starch grain. — Bot. Gaz., Chicago, 1905, v. 40, pp. 305-310. 
Kraemer, Henry (from Science, 1905, v. 21, p. 504), points out that 
the starch grains of Theobroma cacao on heating may be made to 
assume forms that closely simulate the starch grains of corn, wheat, 
etc. — Biochem. Centralbl., 1905, v. 4, p. 535. 
Fernba.ch and Wolff (Compt.-rend., 1905, v. 140, pp. 1547-1549) 
point out the analogy between starch coagulated by amylcoagulase 
and pea starch. — J. Chem. Soc., Lond., 1905, v. 88, Pt. II, p. 574. 
Roux, E. (Compt.-rencL, 1905, v. 140, pp. 440H:42), discusses the 
transformation of amylocellulose into starch, and asserts that by in- 
complete degradation of amylocellulose he has produced artificial 
starches showing, under the microscope, cellular structures similar to 
those of natural starches, giving blue color with iodine, but not gela- 
tinizing with hot water, and dissolving without residue in alkalies. — 
Abstr. J. Soc. Chem. Ind., Bond., 1905, v. 24, p. 285. 
Maquenne and Roux (Compt.-rend., 1905, v. 140, pp. 1303-1308) 
discuss the constitution, saccharification, and reversion of starch 
paste.— Abstr. in J. Chem. Soc., Lond., 1905, v. 88, Pt. II, p. 511. 
ANISTJM. 
Spaeth, E., points out the need of calling attention to the adultera- 
tion of anise by extracting the valuable ethereal oil. Fruit that has 
been so extracted may be recognized by the unusually dark color 
