16 
GLEANINGS  FROM  FOREIGN  JOURNALS. 
ouslj  been  deprived  of  adhering  fatty  matter  by  roasting  and 
treatment  with  hydrogen.  The  lime  on  which  the  sulphuret 
is  distilled  has  all  the  appearance  of  soda-ash ;  it  is  deeply 
colored. 
When  the  sulphuret  is  thus  obtained  it  has  an  ethereal  odor 
when  the  nose  is  held  near  an  open  bottle  containing  it,  which, 
though  not  perhaps  agreeable,  is  very  different  from  the  infectious 
odor  of  the  commercial  sulphuret  of  carbon. 
It  was  w^ith  sulphuret  of  carbon  thus  purified  that  M.  Millon 
jmd  M.  Commaille  have  separated  the  perfume  of  the  sweetest 
flowers,  and  in  the  same  way  the  perfume  of  cow's  milk,  so  as 
to  detect  certain  plants  eaten  by  the  animals,  the  Smyrnium 
ohisatnmi  among  others. — Jour,  de  Pltarm.^  ]N"ov.  1868. 
On  the  solubility  of  starch.,  sugar  and  gum  in  Glycerin,  by 
M.  Yogel.  When  starch  jelly  is  heated  with  glycerin  it  yields 
a  cloudy  solution,  which  deposits  on  cooling ;  the  supernatant 
liquid  contains  starch  in  real  solution.  Glycerin  also  dissolves 
sugar  and  gum  very  well.  One  part  of  sugar  requires  two  parte 
and  a  half  of  glycerin  ;  and  one  part  of  gum  three  and  a  half 
parts  of  the  same  liquid. — Jour,  de  Pharm.,  Nov.  1868. 
Falsification  of  Gum  Balls.  M.  Chevallier  says  that  under  the 
name  of  gum  halls  a  mixture  of  glucose  and  gelatin  has  been 
found  in  French  commerce.  These  balls  are  white  without  tint, 
of  firm  consistence  and  covered  with  crystallizable  sugar ;  they 
are  but  partially  soluble  in  water,  and  by  maceration  the  balls 
become  geLatinous  masses,  which  retain  their  shape  in  a  measure 
and  do  not  cohere.  By  heat  in  w\ater  a  gelatinous  liquid  is 
obtained,  which  tannin  precipitates.  True  gum  balls  dissolve 
readily  in  the  mouth  and  their  solution  is  not  precipitated  by 
tannin. — Jour,  de  Pharm..,  Nov.  1868. 
On  Syrup  of  Iodide  of  Iron.  M.  Jeannel  (Ball,  de  la  Soc.  de 
Ph.  de  Bordeaux,)  recommends  the  use  of  tartaric  acid  in  small 
quantity  to  prevent  the  oxidation  of  the  syrup  of  iodide  of  iron. 
This  preparation,  after  remaining  in  contact  with  the  air  in  a 
vial  simply  covered  with  paper  during  two  months,  was  neither 
colored  nor  clouded,  and  gave  no  reaction  of  free  iodine  or  of 
ferric  oxide.    The  following  is  his  formula : 
