VARIETIES. 
373 
New Method of Effecting Crystallization. By M. Payen. — Having ob- 
served the phenomena of the crystallization of sulphur on the surface of 
vulcanized India Kubber, in which case it appears to pass in solution from 
the interior of the mass and to be deposited there in consequence of the 
evaporation of the solvent, I was induced to seek the means of increasing 
the size and regularity of the crystals obtained from different substances, 
and especially those of little solubility. 
I have attained this object by a simple arrangement of apparatus, through 
which a liquid circulates, which, in one part, dissolves the substance to be 
crystallized, and in another and cooler part deposits it in a crystalline 
state. The apparatus consists of a flask or tubulated receiver, surmounted 
by another vessel of a similar kind, the necks of which are connected, and 
the lateral openings of which communicate by tubes, the one with the top 
and the other with the bottom of a vessel placed at some distance. The in- 
verted receivers are both filled with the substance to be dissolved, and the 
whole of the apparatus with the solvent/ Heat derived from a constant and 
uniform source is applied to the receivers, by which a continued circulation 
of the liquid is maintained, and this being saturated in the most heated 
part of the apparatus, is conveyed to the cooler part where the deposition 
takes place. 
Crystallization may thus be made to take place slowly and regularly, so 
as to produce crystals of considerable size, even from slightly soluble sub- 
stances. By using benzole and sulphur, I have been enabled in this way to 
obtain crystals a hundred times larger than those formed in the usual way. 
Pharm. Journ. 
On a new Saccharine Substance contained in the Berries of the Mountain 
Ash. By J. Pelottze. — The berries of the mountain ash contain among 
other substances malic acid, bimalate of lime and glucose. The great 
acidity of this fruit does not admit of our supposing the existence in it of 
cane-sugar. The crushed berries yield a juice which soon begins to ferment, 
and furnishes a vinous liquid of a very acid, and by no means agreeable 
taste, which in some districts is used as a substitute for cider. 
The experiments of Piria on the transformation of asparagine or niala- 
mide into succinate of ammonia, those of M. Dessaignes on the conversion 
of malic acid, or of malic acid combined with lime, into succinic acid, led 
me to suspect that the latter acid might be readily obtained by the action 
of the atmosphere upon the juice of the berries of the mountain ash. I was 
disappointed in my expectation ; no succinic acid could be detected in 
some juice which had been exposed for more than a year, but I found it in 
a new kind of sugar, which I propose to call sorbine. 
Preparations of Sorbine. — The berries collected towards the end of Sep- 
tember were crushed and pressed in linen ; the juice was exposed from 
thirteen to fourteen months in some dishes, during which time several de- 
