GLEANINGS  FROM  THE  FRENCH  JOURNALS. 
319 
made  by  mixing  10  parts  of  solution  of  sesquichloride  of  iron 
of  30°  B.  with  490  of  simple  syrup,  gradually  becomes  decolor- 
ized ;  the  iron  salt  is  reduced  to  the  state  of  protochloride,  and 
grape  sugar  is  formed,  the  syrup  losing  its  power  of  coagulating 
albumen. 
Method  of  assaying  the  Distilled  Waters.  — M.  Duregazzi  states 
that  it  is  easy  to  distinguish  between  a  distilled  aromatic  water, 
and  one  made  extemporaneously,  by  the  action  of  iodine.  A 
weak  solution  of  iodine  in  water  is  prepared,  the  strength  of 
which  is  known,  and  this  is  added  to  a  given  measure  of  the 
waters  till  the  iodine  ceases  to  be  decomposed.  The  following 
list  gives  the  quantities  of  iodine  required  to  decompose  the  oils 
in  a  fluid  ounce  of  each  of  the  following  waters,  viz  : 
Bitter  almond  water  0.11  gramme  ;  anise  0.08;  oranges  0.06  ; 
chamomile  0.13  ;  cinnamon  0.03;  fennel  0.16  ;  juniper  0.20  ; 
lavender  0.09  ;  cherry  laurel  0.22 ;  balm  0.06  ;  simple  mint 
0.24;  peppermint  0.18;  parsley  0.01;  rose  0.12;  rue  0.04; 
sage  0.06  ;  elder  flowers  0.08  ;  valerian  0.04. 
On  the  fixed  oil  of  the  Pistacia  nut  (Pistacio  lentiscus)  M. 
Leprieur,  in  the  Journal  de  Pharmacie  for  April,  describes  the 
manner  of  preparing  this  oil  in  Algeria.  About  the  end  of  the 
month  of  August  or  the  beginning  of  September  the  Arab 
women  collect  the  berries  by  removing  the  branches  and  beating 
them  with  a  stick.  Each  person  can  collect  daily  about  20 
litres,  which  will  produce  nearly  five  litres  of  oil.  As  soon  as 
the  harvest  is  gathered  the  berries  are  ground  in  mills  and  then 
heated  in  vessels  of  water.  The  oil  rises  to  the  surface  and  is 
skimmed  off  and  congeals  by  cooling,  the  heating  process  being 
continued  till  the  berries  are  exhausted.  The  oil  of  lentisque  is 
deep  green  ;  it  is  entirely  liquid  at  the  temperature  of  89°  to 
93°  I\;  below  that  degree  it  deposits  a  white  crystalline  fat 
which  gradually  increases  till  the  whole  of  the  oil  solidifies.  The 
taste  of  this  oil  is  acrid,  like  the  leaves  of  the  plant.  The  solid 
part  of  the  oil  can  be  separated  by  a  regulated  temperature. 
The  fluid  oil  retains  the  deep  green  color  derived  from  the  ber- 
ries. The  berries  yield  from  20  to  25  per  cent.  The  Arabs 
use  this  oil  in  their  diet,  and  also  for  illumination,  and  its  price 
is  from  20  to  40  centimes  a  litre. 
