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GLEANINGS  FROM  THE  FRENCH  JOURNALS. 
GLEANINGS  FROM  THE  FRENCH  JOURNALS. 
By  the  Editor. 
Herring  Pickle  Messrs.  Girardin  and  Marchand  (Journa- 
de  Pharm.,  Feb.  1860)  describe  the  employment  of  herring 
pickle  as  a  manure  in  agriculture.  After  describing  the  process 
of  curing  herring  on  the  north  and  west  coasts  of  France,  they 
thus  describe  the  liquid  in  question : 
Herring  pickle  is  a  reddish  liquid,  rendered  turbid  by  various 
organic  matters,  as  blood,  oil,  etc.,  but  when  filtered  it  has  a 
deep  amber  color.  Our  authors  have,  during  the  past  five  years, 
made  several  analyses  of  the  crude  pickle  as  used  for  manuring 
land,  and  having  a  density  varying  from  20°  to  25°  Beaume\ 
The  following  is  the  mean  of  several  analyses  of  a  litre  (1000 
gramme  measures)  of  pickle  : 
Chloride  of  Sodium, 
255-11  g 
Sulphate  of  Soda, 
5-73 
Phosphate  of  Lime, 
0.98 
Ammonio-magnesian  Phosphate, 
traces. 
Phosphate  of  Ammonia,  . 
1-92 
Phosphate  of  Propylamin, 
3-53 
Lactate  of  Ammonia, 
5-76 
Lactate  of  Propylamin,  . 
10-79 
Albumen,       .       .  . 
1-90 
Soluble  organic  matter,  . 
15- 10 
Insoluble  organic  matter, 
17-36 
318-18 
Propylamin  (C6H9N),  or  its  isomere  trimethylamin,  exists 
normally  in  herring  pickle.  Its  presence  was  first  stated  by  M. 
Wertheim,  and  we  have  confirmed  his  researches.  In  an  experi- 
ment on  a  large  scale  we  find  that  100  parts  of  the  dry  matter 
.obtained  by  neutralizing  with  chlorohydric  acid,  the  volatile 
alkalies  which  are  disengaged  from  it  under  the  influence  of 
potassa  or  lime  consist  of 
Chlorohydrate  of  Ammonia,   .    .    30-23  parts, 
Chlorohydrate  of  Propylamin,     .    69-77  " 
We  find  the  aqueous  solution  of  propylamin  to  possess  the  fol- 
