Am.  Jour.  Pharro.  i 
Aug.,  1S78.  J 
Gleanings  from  the  French  Journals. 
385 
A  New  Rhubarb. — M.  Colin,  of  Verdun,  has  received  a  plant 
which  M.  Chauveau  considers  to  be  the  source  of  Chinese  rhubarb. 
The  plant,  having  produced  flowers,  was  submitted  to  Prof.  Baillon  for 
examination,  who  recognized  it  as  a  variety  of  Rheum  hybridum,  which 
he  names  Colinianum,  and  found  a  section  of  the  root  to  have  the  char- 
acters of  a  pretty  good  rhubarb.  This  appears  to  sustain  the  opinion 
expressed  by  Baillon  in  1876,  that  the  Chinese  rhubarb  is  probably 
obtained  from  several  species. — Ibid,  p.  484. 
A  fluid  extract  of  ergot  for  hypodermic  injection  is  prepared 
by  Yvon  in  the  following  manner  :  Coarsely  powdered  ergot  is  deprived 
of  its  fixed  oil  by  treatment  with  carbon  bisulphide,  and  then  dried  in  a 
dark  place  until  the  odor  of  the  menstruum  is  no  longer  observable. 
The  powder  is  then  displaced  with  a  cold  solution  of  4  parts  of  tartaric 
acid  in  1,000  parts  distilled  water  ;  the  percolate  is  heated  to  coagulate 
albuminoids,  carefully  evaporated  to  one-third,  cooled  and  filtered. 
The  filtrate  is  digested  with  a  slight  excess  of  freshly-precipitated 
calcium  carbonate  to  remove  excess  of  tartaric  acid,  and  the  clear 
filtrate  concentrated  to  a  syrupy  consistence,  mixed  with  strong  alcohol, 
again  filtered,  treated  with  animal  charcoal,  filtered  and  evaporated. 
The  residue  is  taken  up  by  distilled  water,  0*15  gram  of  salicylic  acid 
added  for  every  100  grams  of  ergot,  and  then  enough  water  or  cherry- 
laurel  water  to  make  the  weight  of  the  solution  equal  to  that  of  the 
ergot.'  After  several  days'  repose,  the  clear  liquid  is  put  into  small 
vials.  The  fluid  extract  is  of  a  handsome  amber  color,  keeps  well  and 
is  quite  efficient. — D  Union  Pharm.,  May,  p.  133. 
Preparation  of  Ergotin. — P.  Carles'  experiments  lead  him  to 
regard  the  following  as  the  best  process  for  preparing  Bonjean's  ergotin  : 
The  moderately  coarse  powder  of  ergot  is  exhausted  by  successive 
maceration  with  2  or  3  portions  of  cold  water.  The  mixed  infusions 
are  rapidly  evaporated  in  a  water-bath  until  at  that  temperature  it  has 
the  density  of  24°B.  (about  1*20  sp.  gr.)  It  is  allowed  to  cool,  mixed 
with  6  parts  of  90  per  cent,  alcohol,  the  mixture  set  aside  for  24  hours 
and  the  clear  liquid  evaporated  to  the  consistence  of  an  extract.  Thus 
prepared,  ergotin  is  of  a  homogeneous  consistence,  when  recently  made, 
or  somewhat  crummy  when  old,  has  a  reddish-yellow  color,  a  bitter 
somewhat  piquant  taste,  and  an  odor  resembling  that  of  roast  meat, 
when  in  contact  with  water  or  heated.    It  is  very  hygroscopic,  has  an 
*5 
