Am'/ebUfiM7.arm'}       Pharmacy  of  Chian  Turpentine.  97 
The  above  determinations  were  all  made  with  unroasted  coffee,  and 
it  may  be  added  that  in  experiments  with  roasted  coffee  we  found  a 
similar  uniformity  in  the  results  obtained,  so  that  a  determination  of 
the  amount  of  this  constituent  may  probably  furnish  a  means  of  de- 
tecting the  adulteration  that  is  now  so  largely  practiced  in  the  sale  of 
ground  coffee  according  to  the  custom  that  is  general  in  this  country. 
It  has  been  stated  that  in  the  ordinary  roasting  of  coffee  the  caffeine 
is  to  a  great  extent  volatilized  and  lost.  We  have  strong  reason  for 
believing  that  this  statement  is  entirely  incorrect,  for  in  a  number  of 
experiments  made  by  roasting  coffee  beans  in  which  the  amount  of 
caffeine  had  been  previously  determined  in  the  raw  state  we  ascer- 
tained that  there  was  an  increase  in  the  amount  of  caffeine  in  the 
roasted  coffee  and  that  this  increase  was  uniformly  proportionate  to  the 
loss  of  weight  experienced  by  the  coffee  in  roasting.  As  a  general 
rule  the  amount  of  caffeine  in  pure  roasted  coffee  is  about  1*3  per 
cent.  This  may  be  more  or  less  to  some  slight  extent,  according  as 
the  coffee  is  slightly  or  highly  roasted,  but  there  did  not  appear  to  be 
any  evidence  of  the  volatilization  of  caffeine  during  roasting. — Phar. 
Jour.  &  Trans.,  Jan.  15,  1887,  p.  565. 
NOTES  ON  THE  PHARMACY  OF  CHIAN  TURPENTINE. 
.  By  Henry  Campbell. 
Pharmaceutical  Chemist. 
Attention  has  again  been  drawn  to  this  drug  by  the  recent  publi- 
cation of  cases  of  cancer  treated  with  it;  and  inquiries  having  been 
made  as  to  the  best  mode  of  dispensing  it,  I  beg  to  submit  a  detailed 
description  of  the  method  I  have  for  some  years  followed  (under 
direction  of  Professor  Clay)  in  preparing  an  emulsion  of  the  drug. 
It  will  be  remembered  that  Chian  turpentine  is  an  oleo-resin  from 
the  trunk  of  Pistachia  Terebinthus. 
It  has  no  bitter  taste  whatever,  but  has  a  pleasant  smell,  which  is 
intensified  by  boiling  with  sulphuric  acid  and  solution  of  potassium 
bichromate,  and  then  somewhat  resembles  the  odor  of  oil  of  lemon. 
The  turpentine  is  received  in  two  forms;  either  containing  a  vari- 
able (and  sometimes  large)  quantity  of  sand,  bits  of  bark,  etc.,  or 
purified  from  these  by  heating  with  water  and  straining.    When  so 
