AmAJu0gU)r,187h8?rm' }       Salicylic  Acid  and  Albuminoids,  395 
In  fact*it  was^impossible  to  concentrate  the  solution  or  to  work  profit- 
ably with  it  any  further.  Without  attempting  to  describe  the  charac- 
ters of  the  insoluble  matter  formed  during  the  boiling  of  cutch  with 
sulphuric  acid,  the  foregoing  notes  may  be  summarized  as  follows  : 
1.  The  supposition  that  tannin,  as  it  exists  in  gall-nuts,  is  a  gluco- 
side,  is  rendered  doubtful,  and  the  sugar  met  with  in  some  samples  of 
tannic  acid  is  more  probably  referable  to  an  impurity,  as  Rochleder  and 
Kawalier  assumed.  SchifF  leans  to  the  opinion  that  the  tannin  in  gall- 
nuts  is  a  glucoside,  but  he  states  that  the  gallotannic  acid  met  with  in 
commerce  is  not  a  glucoside,  but  digallic  acid. 
2.  The  astringent  principle  common  to  cutch  and  extract  of  mimosa 
bark  is  shown  to  be  either  a  glucoside  or  associated  with  a  substance  of 
that  nature,  since  they  both  yield  unfermentable  sugar,  together  with  a 
peculiar  acid  distinct  from  gallic  acid. 
The  specimen  of  sugar  exhibited  has  been  purified  by  redissolving  in 
water,  precipitation  with  ammoniacal  lead  acetate,  and  decomposition  of 
the  precipitate  with  sulphuretted  hydrogen.— Jour.  Chem.Soc,  May,  p.  21 7. 
COMPOUNDS  of  SALICYLIC  ACID  with  ALBUMINOIDS. 
By  Fr.  Farsky. 
The  author  has  prepared  compounds  of  egg-albumin,  casein,  fibrin 
and  syntonin  with  salicylic  acid  by  several  methods.  Either  the 
albuminoid  and  the  acid  were  mixed  together  and  allowed  to  stand  with 
constant  stirring,  or  the  two  were  combined  in  a  dialyser,  or  the  vapor 
of  the  acid  was  made  to  act  on  the  finely  powdered  substance. 
Whichever  method  of  preparation  was  adopted,  the  solid  substance 
was  finally  extracted  by  pure  ether,  which  was  shaken  up  with  it  as 
long  as  the  filtrate  gave  a  reaction  with  ferric  salts.  The  albumin- 
compound  was  then  washed  with  hot  water,  and  dried  in  an  air-bath  at 
120 — 1300. 
Analyses  showed  that  on  the  average  14*16  per  cent,  of  salicylic 
acid  was  combined  with  85*84  per  cent,  of  the  albuminoid,  which 
points  to  the  formula  C72H112N18S022  +  2C7H6Os.  These  compounds 
are  found  to  be  quite  as  easily  digestible  as  the  uncombined  albuminoids, 
so  that  salicylic  acid  might  possibly  be  used  for  the  preservation  of 
feeding-stuffs. 
In  connection  with  the  above  researches  the  author  has  been  enabled 
