284 
DIETETIC PEOPERTIES OP WHEAT. 
further, the British Pharmacopoeia views it as a nitrate of the peroxide. With 
a view to remedy these inherent defects, we were led to adopt a method which 
has for a considerable time been satisfactorily prosecuted. We have little doubt 
that the process may have already occurred to some, and may have been advan¬ 
tageously applied by them. With the hope however that an^ approved method 
would not be unacceptable to such as have experienced the uncertain results of 
the recognised formula, we publish the following process:— 
In making Kerr’s solution, instead of acting directly on metallic iron with 
nitric acid, we dissolve the pulpy precipitate of peroxide in the proper quantity 
of nitric acid, diluted with water, so as to produce the necessary measure of 
oO fluid ounces for.each ounce of metallic iron. 
Supposing 60 fluid ounces the quantity to be prepared : make a solution of 
perchloride of iron, according to the directions of the British Pharmacopoeia, 
dilute with 2 or 3 gallons of cold water, and add ammonia or a weak solution of 
carbonate of soda till the precipitation is complete. The precipitate having sub¬ 
sided, wash by decantation or siphoning till completely free from saline taste. 
As the oxide of iron, after entire subsidence, contains too much water, the ex¬ 
cess must be removed by pressure in a cloth, so that the remaining pulp may 
not occupy more space than about 30 ounces. 
The solution of the oxide of iron may now be easily made : dilute the acid to 
within a little of 30 ounces, introduce the pulpy mass gradually, with constant 
stirring, and bring the whole to the proper bulk. 
A simple method of accurately arriving at the proper quantity, is, to measure 
into the vessel, before use, GO ounces of water, and mark with a slip of gummed 
pa,per the level of the liquid. In order to avoid the risk of the formation of a 
basic compound (which the after addition of acid might fail entirely to dissolve), 
it is preferable to add the oxide to the acid than the reverse. 
56 parts or 2 eq. of iron require 3 eq., or 162 parts of absolute nitric acid. 
For 2 oz. of iron we find by proportion— 
56 :162 :: 437'5 x 2 : 2531 parts of nitric acid necessary. 
Let 80 per cent, of anhydrous acid be present in the acid used, and the requi¬ 
site quantity will be— 
80 :100 : : 2531: 3164 grains, or, as the measure is inversely as the density— 
1500: 1000 : : 3164: 2109 water grs., or 4-82 fl. oz., or 4 oz. 6 drs. 33 ms. 
As it is advisable to have a slight excess of acid in the pernitrate solution, one 
or two drachms more than the calculated quantity should be used. 
Following rigidly the process given in the British Pharmacopoeia, we have 
been unable to obtain a preparation giving no precipitate with ferridcyanide of 
potassium. 
CONSIDEEATIONS AS TO THE DIETETIC PEOPEETIES 
OF WtlEAT IN ITS DIFFEEENT STATES. 
The communication of Dr. M‘Cormac in the July number of the ‘ Pharma¬ 
ceutical Journal,’ and the very interesting papers by Professor Church, of 
Cirencester, which gave rise to Dr. M‘Cormac’s letter, lead one to consider, in 
a new light, questions hitherto apparently settled. 
Professor Church has called attention to the fact that a well-dressed sample 
of wheat will consist of three qualities of grain, viz. plump floury grains, 
which are opaque, together with hard horny translucent grains, and a medium 
of the two; and he has shown from practical experiments that, wEile a larger 
