32 
TRANSFORMATION  OF  MANNITE  INTO  SUGAR. 
Landerer  has  prepared  a  cerate  from  the  fresh-dried  Mylabris, 
the  action  of  which,  although  similar,  is  less  powerful  than  that 
of  cantharides.  It  is  used  with  advantage  to  accelerate  suppu- 
ration, and  also  as  an  irritant. 
Qonium. — Among  the  inhabitants  of  the  Ionian  islands,  co- 
nium  is  used  as  a  remedy  for  asthma.  Coarse  blotting  paper  is 
moistened  with  a  dilute  solution  of  salt-petre,  and  used  as  an  en- 
velope for  the  leaves,  which  are  formed  into  cigars.  The  effect 
is  said  to  be  extraordinary. 
Anthelmintics. — In  Greece,  strong  decoctions  of  garlic  and  rue 
are  used  for  worms.  These  remedies,  in  the  large  doses  in  which 
they  are  administered,  frequently  produce  violent  effects.  It  often 
happens  that  children  who  have  been  incautiously  dosed  with  a 
strong  decoction  of  garlic,  to  which  another  of  rue  has  been  ad- 
ded, exhibit  every  sign  of  narcotic  poisoning.  They  become 
giddy,  and  fall  into  a  soporous  state  which  lasts  for  many  hours, 
frequently  passing  into  a  deep,  though  restless  sleep,  accompanied 
with  delirium.  In  other  cases  vomiting  supervenes ;  not  un. 
frequently  worms  are  evacuated  in  this  way.  There  is  also 
diarrhoea,  worms  being  mingled  with  the  dejections.  A  dull- 
ness of  the  head,  and  nausea,  together  with  want  of  appetite  and 
flatulence,  frequently  remain  many  days. — Central  Blat.,  No. 
33.— July  1852. 
ON  THE  TRANSFORMATION  OF  MANNITE  INTO  SUGAR. 
By  M.  L'hermite. 
The  existence  of  a  slight  excess  of  hydrogen  in  relation  to  the 
oxygen,  constitutes  the  essential  difference  in  the  elementary  com- 
position of  mannite  as  compared  with  sugar.  On  considering  the 
affinities  which  connect  these  vegetable  principles,  we  might  ex- 
pect, under  certain  conditions,  to  find  one  of  them  transformed 
into  the  other.  This  transformation  does  not  appear  to  have  been 
hitherto  studied. 
Fresh  and  perfectly  pure  manna  does  not  undergo  alcoholic 
fermentation,  but  after  a  lapse  of  some  time  it  is  liable  to  a  pecu- 
liar alteration.  It  changes  from  a  white  opaque,  dry,  and  almost 
friable  substance,  to  that  of  a  reddish,  translucent,  and  gluey 
