OLEANINGS  FROM  THE  aERMAN  JOURNALS. 
409 
hemlock  grows  among  anise,  and  the  harvesting  of  the  latter  is 
done  with  but  very  little  care.  Hemlock  seed  is  larger  than 
anise  seed,  and  has  prominent  crenated  ribs. — (Pharm.  Zeit. 
1860,  No.  51.    Wittst.  V,  Sch.  x.  264.) 
Citrate  of  Magnesia. — The  granular  powder,  made  in  Paris, 
and  sold  in  Greece  under  this  name,  is  composed,  according  to 
X.  Landerer,  of  360  gr.  bicarbonate  of  soda,  20  gr.  citric  acid, 
800  gr.  tartaric  acid,  72  gr.  sulphate  of  magnesia,  -5  gr.  oil  of 
lemon.  The  tartaric  acid  and  bicarbonate  of  soda  are  heated  in 
a  porcelain  dish  just  to  fusion,  allowed  to  cool  and  then  mixed 
with  the  other  ingredients. — (Wittst.  V.  Schr.  x.  218.) 
Lotour  or  latour  hark^  which  resembles  false  angustura  bark, 
is  employed  by  oriental  dyers  for  heightening  the  color  of  coch- 
ineal ;  it  is  bitter,  and  is  rendered  blackish-green  by  salts  of 
iron.  The  surgeons  of  the  French  African  army,  when  stationed 
in  the  Piraeus,  employed  the  bark  of  Strychnos  nux  vomica, 
under  the  name  of  Cortex  simarubse  ;  this  resembles  latour  bark 
very  closely,  and  Landerer  supposes  the  latter  to  be  likewise 
the  bark  of  Strychnos  nux  vomica. — (Wittst.  V.  Schr.  x.  219.) 
3Iummies  are  employed,  according  to  Landerer,  by  the  Orien- 
tal empirics,  in  rheumatic  and  arthritic  complaints,  in  the  form 
of  ointment,  composed  of  oil  and  powdered  mummy.  The  pow- 
der taken  internally  with  wine,  is  regarded  as  diaphoretic. — 
(Wittst.  V.  Schr.  X.  218.) 
Morphia  and  Marsh  Mallow  Syrup. — E.  Janota  observed  that 
acetate  of  morphia  is  soon  decomposed  by  marsh  mallow  syrup, 
and  entirely  destroyed;  simple  syrup  is  preferable. — (Oest. 
Zeit.  f.  Ph.  1860,  16.) 
Fermentation  of  Sugar  of  Milk  -From  a  series  of  experiments 
made  by  Dr.  R.  Luboldt,  under  the  supervision  of  Prof.  E. 
Mitscherlich,  the  author  derives  the  following  conclusions  : 
1.  Sugar  of  milk  ferments  very  slowly  ;  it  is  not  previously 
transformed  into  fruit  sugar. 
2.  Between  15  and  35""  0.  (59  and  95^  F.)  alcohol  is  always 
formed  besides  lactic  acid ;  neutralization  of  the  acid  merely 
decreases,  but  does  not  arrest  the  formation  of  alcohol. 
