486 
mine what, if any, impairment takes place. — Proc. Am. Pharm. Ass., 
1906, y. 54, p. 331. * 
Vaquez, H., presents a study of the pharmacodynamic action of 
glyceryl trinitrate and discusses the “ dissociated ” and the “ pro- 
longed ” action of trinitrine. — Compt. rend. Soc. de biol., Par., 1906, 
v. 60, pp. 904-907, 947-950. 
Wells, G. Harlan, discusses the value of glonoin in cardiac dis- 
orders associated with high arterial tension and spasmodic contrac- 
tion and in those degenerative changes associated with old age. He 
notes that an immunity to its action develops after the drug has been 
taken a short time. — Hahneman. Month., Phila., 1906, v. 41, p. 261. 
For additional references see the Index Medicus, the J. Am. M. 
Ass., and Merck’s Ann. Rep. 
SPIBJTTJS VINI GALLICI. 
Wiley, H. W., presents a report on Cognac brandies, in which he 
points out that only brandies made from wines grown in the depart- 
ments of the Charente, of which region Cognac is the center, are 
allowed to bear the name “ Cognac.*’ The wines are made almost 
entirely from white grapes, which are not extremely rich in sugar. 
As soon as the vintage is well over and the first fermentations of the 
wines are finished 'the distillation is begun. The report contains 
additional information regarding method of distilling and the care 
exercised in storing. — Bull. Bur. Chem., U. S. Dept. Agric., 1906, 
No. 102, pp. 39-41. 
An abstract points out that it was not until the eighteenth century 
that brandy making was generally practiced in Europe. Practically 
all the grape brandy made in the United States for commercial pur- 
poses comes from California, where brandy making has for some 
years been a large and profitable industry. Large quantities are 
used in the manufacture of sweet wines, and the average annual out- 
put of commercial brandy in the State is in the neighborhood of 
750,000 gallons. — Sc. Am. Suppl., 1906, v. 61, p. 25361. 
Leach, Albert E., reports that all of the samples of brandy exam- 
ined were found to be below the standard, being artificially colored 
in all cases and having residues consisting largely of sugar. — Rep. 
Massachusetts Bd. Health, 1906, p. 404. 
STAPHISAGRIA. 
Nelson, Burt E., describes and illustrates the characteristic struc- 
tures found in powdered staphisagria. — -Merck’s Rep., N. Y., 1906, v. 
15, p. 129. 
The Ph. Brit. Committee of Reference in Pharmacy suggests ex- 
periments on the ash limit of staphisagria. — Chem. & Drug., Loud., 
1906, v. 69, p. 865. 
