514 
good than all other agents combined, without much regard to 
cause. — Abstr. in Eclectic Med. J.. Cincin., 1906. v. 66, p. 93. 
VIUUM ALBUM. 
Arauner. A., discusses the question of what is generally understood 
by the term ** Medicinal Wines.' He defines a number of commer- 
cial wines and gives the average composition of some of the better- 
known varieties. — Pliarm. Prax.. 1906, v. 5, pp. 145-149 ; also Pharm. 
Ztg.. Berl.. 1906. v. 51, pp. 459. 460. 
Francis, John M.. thinks the matter of price will determine the 
quality. California whies as a rule run of a lighter color and 
higher alcoholic percentage than other native wines. The average 
pharmacist pays too little attention to the peculiar fitness of certain 
wines for certain purposes. — Bull. Pharm., Detroit, 1906, v. 20. 
p. 232. 
Barnard, H. E., asserts that of 20 samples of wine examined. 12, 
or more than 50 per cent, never saw a grape. The first 7 samples 
analyzed were wholly artificial products made by soaking fruits, pos- 
sibly raisins, fortifying the extracts with 12 to 15 per cent of alco- 
hol. adding large quantities of glucose — in one instance over 20 per 
cent — and in addition sweetening with saccharin to further develop 
the sweet taste. — Bep. Indiana Bd. Health. 1906, pp. 334. 335. 
Wiley. H. W.. presents a review of the method of manufacture and 
the classification of wines in Germany. — Bull. Bur. Chem., U. S. 
Dept. Agric., Xo. 101. jop. 29-38. 
Gunther. Adolf, discusses the results of the examination of Ger- 
man wines for 1904 and presents the official statistics regarding the 
production and the composition of the wines of Prussia. Bavaria, 
Saxony, and other German States. — Arb. a. d. kais. Gesundheits- 
amte, Berlin, 1906, v. 24, pp. 347—139. 
Ph. Japon. Ill describes wine as a beverage obtained by the 
alcoholic fermentation of the juice of grapes and specifies that wines 
should be pure and good in quality. The adulterated, imitated, or 
sour wines should not be used. — Ph. Japon. Ill, 1906. p. 363. 
Billon. Ch.. discusses the determination of fixed mineral acids in 
wines and presents an equation for the calculation of the alkalinity 
of the ash. — Ann. de eliim. analyt.. Par.. 1906. v. 11, pp. 127-131. 
Hubert. A., discusses the determination of free and combined tar- 
taric acid in wines. — Ibid., v. 11. pp. 1-5. 
Boos and Mestrezat consider the determination of volatile acids 
m wines and fermented liquors generally of very great importance. — 
Ibid ., v. 11, pp. 41-51. 
Hubert discusses the determination of the volatile acids in wines. — 
Ibid., v. 11, pp. 245-248. 
