22 
GLEANIiSraS  from  GERMAN  JOURNALS. 
water ;  the  filtrate  is  acidulated  with  muriatic  acid,  evaporated 
to  20  grm.j  filtered,  washed,  precipitated  with  ammonia  and 
further  treated  like  1.  Zeitschr.  des  osterr:  Apotheker-Ver., 
1868,  16,  p.  351. 
Assay  of  Peruvian  harh. — The  same  author  proposes  the  fol- 
lowing method :  20  grm.  calisaya  or  red  bark,  or  50  grm.  pale 
bark  are  powdered,  mixed  with  one-fourth  the  weight  of  hydra- 
ted  lime,  introduced  into  10  parts  parts  hot  90  per  cent,  alcohol, 
the  liquid  filtered  and  the  residue  exhausted  with  alcohol.  The 
filtrate  is  acidulated  with  acetic  acid,  distilled  and  evaporated 
in  a  water-bath  to  dryness,  the  residue  dissolved  in  dilute  acetic 
acid,  evaporated  to  a  small  bulk,  precipitated  by  hydrate  of  lime, 
washed  with  little  water  and  exhausted  by  hot  alcohol,  the  solu- 
tion evaporated  and  weighed.  The  quantities  stated  ought  to 
yield  at  least  f  grm.  for  red,  J  grm.  each  for  calisaya  and  pale 
bark.    I  hid. 
Estimation  of  unsaponified  fat  in  soap. — Prof.  Bolley  suggests 
for  that  purpose  commercial  benzole  or  petroleum,  of  both 
liquids  those  portions  which  are  obtained  by  rectification  at  and 
below  85°  C.  Perutz  found  that  11*3  grm.  French  olive  oil 
soap,  boiled  with  benzole,  yielded*145grm.=  1*2  per  cent,  soluble 
matter,  from  which  '002  grm.  ashes  —  '015  soap  was  obtained  ; 
the  balance  was  fat. — 8-197  grm.  oleic  soda  soap  yielded  to 
petroleum  -012  grm.  =  -15  per  cent,  fat  without  ashes. — 7-311: 
grm.  of  the  same  soap  gave  with  benzole  -02  grm.  =  -27  per 
cent,  fat,  the  ashes  amounting  to  -001  grm. — 6-735  grm.  stearin 
soda  soap  yielded,  with  benzole,  -003  grm.  =  -05  per  cent,  fat 
without  ashes.    Ibid.  N.  17,  382. 
Fusing  point  of  fats. — Dr.  Th.  Wimmel  has  determined  the 
following  : 
Fuses  at 
Congeals  at 
Temperature 
rises  to 
Beef  tallow  fresh, 
43°  C. 
33°  C. 
36-37°  C. 
"      "  old, 
42-5 
34 
38 
Mutton  suet,  fresh, 
47 
36 
40-41 
"      "  old, 
50-5 
39-5 
44-45 
Hogs  lard, 
41-5-42 
30 
32 
Butter,  fresh, 
31-31-5 
19-20 
19-5-20-5 
"  old, 
32-5 
24 
25-5 
