EXTRACTS  FROM  GERMAN  JOURNALS. 
105 
From  this  series,  the  average  results  of  which  only  are  given 
above,  this  observer  concludes  : 
1st.  The  rapidity  with  which  the  temperature  is  lowered  is 
in  direct  proportion  to  the  solubility  of  the  salt. 
2d.  The  ammonia  salts  produce  the  greatest  cold,  next  the 
'  potash  salts,  and  then  the  soda  salts. 
3d.  Reduction  in  temperature  is  greater  when  increased 
quantities  of  salt  and  water  (in  the  same  proportion)  are  em- 
ployed,— in  the  ammonia  salts ;  is  unaffected  by  the  amounts 
used  in  the  potash  salts,  and  is  less  in  the  soda  salts,  as  the 
weights  of  both  salt  and  water  are  increased. 
On  mixing  two  of  these  salts  together  and  performing  another 
series  of  experiments,  with  a  weight  of  water  equal  to  the  joint 
weight  of  the  salts,  the  following  results  were  obtained  : 
Sulphate  of  soda  and  nitrate  of  ammonia  reduced  the 
temperature  47°  Fahr. 
Chloride  of  ammonium    "  "  "  40°  " 
Chloride  of  potassium     «  "  «         36°  " 
Nitrate  of  potassa  and  chloride  of  ammonium  "  36°  " 
Sulphate  of  soda  »  "  "  34°  " 
Nitrate  of  soda  «  "  »  30°  « 
Chloride  of  potassium  and  nitrate  of  soda       "  20°  " 
Sulphate  of  soda  «  "         «  18°  « 
Nitrate  of  potassa  and  chloride  of  sodium       "  18°  " 
Nitrate  of  ammonia  and  nitrate  of  potassa      "  40°  « 
A  few  experiments  were  likewise  tried  with  a  mixture  of 
three  salts;  the  latter  being  in  equal  amount,  and,  together,  equal 
to  the  weight  of  the  water  they  were  dissolved  in.  Under  the 
the  most  favorable  circumstances,  i.  e.  when  the  amounts  used 
were  largest,  the  results  were  as  follows  : 
Sulphate  soda,  nitrate  of  ammonia  and  nitrate  potassa. 
the  temperature  sank  47°  Fahr. 
Chloride  ammonium,  sulphate  soda,  and  nitrate  potassa  41p  " 
Nitrate  potassa,  nitrate  soda,  and  nitrate  ammonia      48°  " 
Condensed  from  Wittstein's  Viertiljh.  f.  prak.  Pharm.  Bd. 
xiii.  p.  3. 
Rendering  Castor  Oil  tasteless.— -It  is  stated  by  Stan.  Martin 
that  the  disagreeable  taste  of  this  oil  may  be  concealed,  by 
beating  it  well  up  with  the  contents  of  an  egg,  and  adding  a  little 
salt,  or  sugar,  and  a  few  drops  of  orange  flower  water. 
