ANALYSIS  OF  CHURCH-HILL  ALUM  WATER.  269 
which  were  insoluble  in  water,  alcohol,  ether,  and  acetic  acid. 
Sulphuric  acid  reddened  and  then  dissolved  them,  forming  a  deep 
yellow  solution.  They  were  not  dissolved  by  a  solution  of  caustic 
potassa  in  the  cold  ;  when  heated  with  it,  however,  ammonia  was 
evolved,  which  proved  that  the  crystals  contained  nitrogen. 
When  the  crystals  were  strongly  heated  on  platinum  foil,  they 
melted,  and  were  decomposed,  a  small  amount  of  sublimate  only 
being  produced. 
The  origin  of  the  crystalline  deposit  No.  3  is  very  obscure. 
Mr.  Whipple  informs  me  that  he  only  obtained  it  on  one  occasion, 
many  years  ago,  when  the  essential  oil  of  almonds  was  prepared 
by  distillation  over  the  naked  fire  ;  but  ever  since  the  operation 
has  been  effected  by  means  of  a  steam  apparatus,  he  has  never 
met  with  it  again,  and  has  merely  obtained  deposits  of  benzoic 
acid.  I  strongly  suspect  that  the  yellow  insoluble  crystals, 
marked  No.  3,  were  produced  by  the  action  of  ammonia  on  oil  of 
bitter  almonds,  and  that  the  ammonia  on  that  occasion  was  pro- 
bably evolved  by  the  charring  of  a  portion  of  the  nitrogenous 
pulp  of  the  almonds  by  the  over-heating  of  the  bottom  of  the  re- 
tort. The  crystalline  deposits  which  form  in  oil  of  bitter  al- 
monds must  be  regarded,  therefore  (unless  in  the  single  somewhat 
inexplicable  instance  just  stated),  as  simply  benzoic  acid  result- 
ing from  the  oxidation  of  the  oil  Lond.  Pharm.  Journal, 
March,  1854,  from  Philosophical  Magazine. 
ANALYSIS  OF  CHURCH-HILL  ALUM  WATER,  CITY  OF  RICHMOND, 
VIRGINIA,  AS  MADE  BY 
Prof.  James  C.  Booth,  of  Philadelphia.* 
The  water  forwarded  for  analysis,  was  received  in  Philadelphia 
in  excellent  condition.  It  is  a  brilliantly  clear  liquid,  when  freshly 
drawn,,  possessing  an  astringent,  styptic  taste,  rendered  more 
agreeable  by  its  large  content  of  sulphuric  acid,  and  with  a  marked 
after-taste  of  iron.  The  following  are  the  results  of  an  exact  and 
minute  analysis  of  a  wine-gallon  (58.372  grains)  of  the  water, 
calculated  also  into  10,000  parts,  for  convenient  comparison  with 
the  European  waters  of  a  similar  character. 
Specific  gravity  at  60°  =  1.00694. 
*[This  paper  should  have  been  printed  with  the  original  matter.™ Editor.] 
