AmjJn^'i89arm'}     Gleanings  from  the  German  Journals.  293 
with  crystallized  sodium  carbonate  (60-65  gm.) ;  after  cooling,  this 
solution  is  added  to  the  precipitate,  which  has  been  removed  to  a 
porcelain  capsule,  and  after  solution  results  this  is  strained  and  evapo- 
rated at  a  temperature  not  exceeding  40°,  best  in  a  vacuum,  to  a 
syrupy  consistence,  poured  upon  glass  plates  and,  after  drying,  the 
scales  removed.  (If  the  syrupy  liquid  be  spread  upon  the  glass 
plates,  the  scales  will  become  opaque,  due  to  small  air  bubbles  which 
coat  the  surface  and  cannot  escape.)  The  scales  are  lustrous,  dark 
garnet  in  color,  permanent  in  air;  soluble  in  half  their  weight  of 
water  to  form  an  odorless,  neutral  solution  with  a  slightly  saline  and 
only  a  faintly  ferruginous  taste.    Contain  15.  per  cent.  iron. 
A  neutral  solution  containing  0*42  per  cent,  iron  is  made  by  dis- 
solving 28  gm.  of  the  scales  in  770  gm.  distilled  water,  adding  100 
gm.  alcohol,  100  gm.  spirit  of  cognac,  1*5  gm.  each  of  the  tinctures  of 
ginger,  galangal  and  Ceylon  cinnamon,  filtering  after  standing  for  24 
hours,  and  washing  the  filter  with  sufficient  water  to  make  the  filtrate 
weigh  1000  gm. 
Ferric  peptonate  with  sodium  citrate,  containing  15  per  cent,  of  iron, 
is  made  by  dissolving  the  ferric  peptonate  prepared  according  to  Am. 
Joue.  Phar...  1888,  514,  in  a  cold  solution  made  by  neutralizing  3*5 
gm.  citric  acid,  dissolved  in  12  gm.  distilled  water,  with  crystallized 
sodium  carbonate  (7  to  8  gm.) ;  the  solution  is  evaporated  in  a  steam- 
bath  to  a  syrupy  consistence,  and  is  spread  upon  glass  plates.  The 
scales  are  of  a  chocolate  brown  color,  friable,  odorless,  easily  soluble 
in  water,  the  solution  haviug  a  mildly  saline,  slightly  ferruginous  taste. 
To  make  the  solution  containing  0"42  per  cent,  iron,  28  gm.  of  the 
scales  are  dissolved  by  heating  with  870  gm.  distilled  water,  100  spirit 
of  cognac  added,  the  solution  filtered,  and  the  filter  washed  with  suf- 
ficient water  to  make  the  filtrate  weigh  1000  gm. 
Dialyzed  iron  with  sodium  citrate. — 30  gm.  citric  acid  are  dissolved  in 
120  gm.  distilled  water  aud  neutralized,  applying  heat,  with  60-65  gm. 
crystallized  sodium  carbonate  ;  to  this  solution  add  1000  gm.  solution 
oxychloride  of  iron  (dialyzed  iron),  containing  3J  per  cent,  of  iron, 
evaporate  in  a  steam-bath  to  a  syrupy  consisteuce  and  spread  upon 
glass  plates ;  after  drying  at  a  temperature  of  40°  the  scales  are  pre- 
served in  well-stoppered  vessels.  The  compound  contains  31-33  per 
cent,  of  iron,  and  forms  dark  red- brown  hygroscopic  scales,  easily  sol- 
uble in  water  yielding  a  neutral,  mildly  saline  solution  almost  free 
from  ferruginous  taste. — E.  Dieterich,  Pharm.  Centralhalle,  1889,234. 
