CHEMICAL INVESTIGATION OF THE RED POPPY. 
211 
leaves, that contain hydrocyanic acid, even with other 
odoriferous substances that have not as yet been experi- 
mented on. This explains the common practice of apply- 
ing laurel-leaves to new jars and other vessels, either by 
placing them in an oven, or boiling them in water. 
After these trials I think I may assert that the paste of 
bitter almonds, or a pulp of the flowers of the laurel or the 
peach, may become applicable to the preservation of fish 
and meat during their transport, and act as a condiment to 
them ; that their distilled waters may improve the smell in 
dissecting amphitheatres, newly painted apartments, and 
rooms in hospitals. I am above all convinced of their suc- 
cess in removing the musty smell from vessels, and even 
barrels, by giving them some time to act, and frequently 
agitating them on account of the porous nature of the 
wood. 
It remains now to be ascertained whether the action of 
hydrocyanic acid can or cannot modify the medical proper- 
ties of odorous substances : it is the business of medical men 
to ascertain whether they ought not to suppress cherry- 
laurel water and syrups of orgeat, in draughts, containing 
distilled waters or aromatic substances. — Chemist, from 
Journal de Chimie. 
\ 
ART. LXIIL— CHEMICAL INVESTIGATION OF THE RED 
POPPY, (FLOR. PAPAV. RHCEAD.) 
By Leo Meier. 
The author found in the poppies, vegetable albumen, gum 
starch, rhoeadic acid, papaverate of lime, cerine, a soft resin, a 
fatty oil, wax and woody fibre ; and in the ash, chloride of 
