610  Abstracts  from  the  French  Journals.  Am,Dec.^887arm' 
with  ether.  The  coloring  matter  was  not  entirely  removed,  and  the 
product  was  yellowish  and  had  the  properties  described  by  Cervello. 
Digitalis  and  its  preparations. — With  the  view  of  ascertaining  their 
quality,  Lewis  A.  Crull,  Ph.G.,  examined  preparations  made  from 
German  digitalis  leaves.  Using  100  gm.  of  the  leaves  and  following 
the  pharmacopoeial  process  of  1870,  he  obtained  2.5  per  cent.1  of  digi- 
talin;  the  abstract  yielded  2.35  per  cent.,  the  extract  2.25  per  cent., 
the  fluid  extract  2.5  per  cent,  and  the  tincture  0.4  per  cent,  of  digita- 
lin.  Six  commercial  fluid  extracts  varied  in  specific  gravity  between 
1.014  and  .956,  and  yielded  from  19.7  to  2.5  per  cent,  of  digitalin. 
Linseed  oil. — Six  samples,  of  which  No.  1  had  been  prepared  by 
means  of  benzin,  were  examined  by  Reinhold  C.  Werner,  Ph.G. ; 
their  specific  gravity  and  solubility  in  absolute  alcohol  was  ascer- 
tained ;  likewise  the  effect  of  nitric  acid  and  of  warming  with  chloride 
of  zinc. 
Soluble  in   Color  with 
Sp.  g.  abs.  alcohol.    Zn.  01. 2  Effect  of  nitric  acid. 
1  .930    4.98  parts     green  red-brown  and  effervescence 
2  .928    5.00   "  greenish-yellow 
3  .930    5  20   "  "        «         dark  "         "  " 
4  .930    5.30   "  "        "         dirty  "         "         "  with  heat 
5  .930    5.10   "  "        "         reddish  "  " 
6  .929    5.15    "        yellowish-green   red-brown  " 
ABSTRACTS  FEOM  THE  FKENCH  JOURNALS. 
Translated  for  The  American  Journal  of  Pharmacy. 
Natural  Ferruginous  Wine. — M.  Sambuc  {Jour,  de  Pharm.  et 
de  Chim.,  October  15,  1887)  having  had  occasion  to  analyze  a  wine 
of  Seyne  (Var),  found  it  to  contain  a  larger  quantity  of  iron  than  is 
usually  found  in  wines ;  sufficient,  in  fact,  to  constitute  it  a  veritable 
ferruginous  wine.  He  states,  by  the  way,  that  the  vine  comes  from 
American  stock,  and  is  known  as  the  "  Jacquez."  The  proportion  of 
peroxide  of  iron  ordinarily  found  in  wine  is  from  one  to  two  cgm.  per 
litre.  Of  the  wines  analyzed  by  M.  Filhol,  those  richest  in  iron  con- 
tained but  three  cgm.  The  wine  referred  to  by  M.  Sambuc  con- 
tained eleven  cgm.  The  writer  thinks  that  if  it  preserves  its  ferrugi- 
nous richness  during  future  crops  it  will  rise  to  a  high  rank  as  a  thera- 
1  This  is  about  twice  the  amount  obtained  by  other  investigators. — [Editor. 
