515 
(For additional discussions, see Ibid., v. 11, pp. 265, 291, 326-329, 
372.) 
Boetticher. H., describes a new apparatus for the estimation of the 
volatile acids of wines. — Ztsehr. f. anal. Chem., Miesb.. 1906, v. 15, 
pp. 755-758. 
Krug. Otto, points out some possibilities of error in the determina- 
tion of citric acid in wines, particularly the mistaking of malic acid 
for the former. — Ztsehr. f. Unters. d. Xahr.- u. Genussm., 1906, v. 11, 
pp. 155, 156. 
Some additional remarks on the detection of citric acid in wines. — 
Ibid., v. 11, p. 391. 
Thomann, Julius, reviews the suggestion made by Vitali to use 
toluol as the extraction vehicle in testing for salicylic acid in wines. — 
Schweiz. TCchnschr. f. Chem. u. Pharm., 1906, v. U. p. 790. 
Mestrezat found a wine containing considerable amounts of ar- 
senic. Upon investigation he learned that the vines had been treated 
with arseniate of soda (contre haltise) and he' discusses the dangers 
of such practices. — Ann. de cliim. analyt., Par., 1906, v. 11, pp. 324- 
326. 
An abstract from Bonfort's Spirit Circular asserts that the use of 
wine is a temperance measure and prevents the excessive use of dis- 
tilled liquor. — Midland Drug.. Columbus, 1906, v. 7, pp. 537. 538. 
Miller, J. Martin, gives an account of the champagne industry of 
France, the restriction placed upon the industry by law, the annual 
production, and the export to several countries. — Sc. Am. Suppl.. 
1906, v. 61, pp. 25391. 25395. 
Caldwell. Paul, presents a list of the official wines and gives the ap- 
proximate alcohol content. — Drus:. Circ. & Chem. Gaz.. X. Y., 1906, 
v. 50. p. ,131. 
Herissev. H., points out that the excipient for the wines of Pli. 
Xdl. IV is Malaga wine. — J. de pharm. et de ehim., Par., 1906, v. 23, 
p. 182. 
An unsigned review presents a study of the several methods of pre- 
paring medicated wines that are given in the newly published phar- 
macopoeias. and compares these with the directions given in the Ph. 
Germ., IV. — Pharm. Ztg., Berl.. 1906, v. 51. pp. 179-481. 191. 192. 
VINUM CARNIS ET FEF.RI N. F. 
Caldwell. Paul, points out that the process for making wine of beef 
and iron is not a verv satisfactory one. He believes that the sherrv 
1 t t, 
wine should be detannated before it is used. — Drug. Circ. & Chem. 
Gaz., X. Y., 1906. v. 50. p. 393. 
Kutscher, Fr.. (Ztsehr. f. Unters. Xahr.- u. Genussml., 1906, v. 10) 
reports some additional investigations on the composition of Liebig's 
