EXAMINATION OP THE STROBILES OF THE HOP. 67 
MM. Sebailliff and Raspail, the first who have examined 
this substance with the microscope, have found it composed 
of globules filled with a yellow matter, and under this view 
have pointed out its analogy with pollen. From many expe- 
riments, the lupuline appears to be the active principle of the 
fruit of the hop. 
So far as I am aware, no chemical researches have been 
made with the view of determiningthe principles found in the 
young shoots ; the desire of determining what it is in them 
which affects the throat, induced me to undertake their analy- 
sis ; my intention being only to isolate the principles, without 
endeavoring to determine their quantity, I shall confine myself 
therefore to merely indicating them. 
I took the shoots of the hop, which I washed in cold water 
in order to free them from the earth which adhered to them, 
and I allowed them to dry for half an hour ; they were then 
bruised in a marble mortar and placed in a press to extract the 
juice in the,usual way. The juice which flowed from them 
was clear, slightly yellowish, having a peculiar odor, a sweet 
taste, slightly sugary ; it reddened litmus paper ; tested with 
persulphate of iron it changed to a bluish black. In a few 
minutes after the juice is procured, it becomes cloudy, a slight 
fermentation takes place with the formation of froth upon 
the surface, while a pretty abundant precipitate is formed. I 
allowed the reaction to continue for twenty-four hours, and 
finally filtered in order to separate the liquid portion. 
A. Examination of the liquid portion. 
The filtered portion was'clear, of a slightly yellowish tint, of 
the same odor, and taste as before. The same action was ex- 
hibited with litmus paper. It was exposed to a tempera- 
ture of from 70 to 75 during an hour ; the albumen which 
formed was separated by filtration, when the liquid was eva- 
porated by a salt water bath to the syrupy consistence; treated 
with alcohol, it afforded a gummy and extractive precipitate. — 
During the evaporation, there was remarked, here and there, 
a supernatant liquid of a yellowish brown color, of an oily ap- 
pearance, of a very strong odor, similar to that of rancid white 
