Amo0ctr,\^m'\  Nitro-Benzole  in  Alcoholic  Beverages.  495 
ders "  are  attached,  and  for  which  people  pay  money),  a  hypothesis 
might  be  submitted.  The  idea  is  that  milk  has  an  important  consti- 
tuent, the  most  of  which  is  not  usually  obtained  in  butter  at  all,  and 
the  aluminium  compound  in  the  powder  changes  this  constituent  of  the 
milk  into  an  "  insoluble  modification,"  and  adds  it  (or  multiplies  it, 
with  water)  into  the  butter. 
XIV.  A  Nostrum  sold  as  Chinese  Medicine. 
This  was  the  chief  article  sold  by  a  "doctor  learned  in  all  the  wis- 
dom of  China,"  traveling  with  a  wagon  and  four  horses,  several  vocal 
and  instrumental  musicians,  a  lecturer,  and  other  devices  for  gaining 
attention.  It  was  sold  at  one  dollar  a  bottle,  and  was  found  to  be  made 
up  pretty  nearly  as  follows  : 
Compound  spirit  of  lavender,        .  .  -4  fluidrachms. 
Spirit  of  camphor,    .  .  .  .  5  " 
Water  of  ammonia,        .  .  .  5  " 
Oil  of  sassafras,       .  .  .  .  J  " 
Alcohol,  .  .  .  .  1  j  fluidounces. 
Water,  to  make  4  fluidounces. 
The  mixture  resembles  "  Hamlin's  Wizard  Oil,"  reported  by  Mr. 
Pierron  ("Am.  Jour.  Phar.,"  Feb.,  1877,  p.  82),  and  likewise  sold 
from  a  wagon  drawn  by  four  horses. 
University  of  Michigan,  } 
School  of  Pharmacy,  Aug.  14,  1877.  j 
NITRO-BENZOLE  IN  ALCOHOLIC  BEVERAGES. 
By  Henry  G.  Debrunner,  Chemist. 
Among  the  numerous  adulterations  to  which  alcoholic  liquors  are 
subjected,  coal  tar  products  have  until  lately  been  excluded.  When  it 
was  rumored  that  the  beautiful  red  color  of  certain  French  wines  was 
due  to  anilin  dyes,  chemical  analysis  proved  this  suspicion  to  be  correct, 
and  large  quantities  of  these  wines,  thus  adulterated,  were  condemned. 
I  lately  happened  to  get  a  sample  of  a  so-called  genuine  "  French 
brandy  "  for  analysis.  It  formed  a  colorless  clear  liquid,  with  a  remark- 
ably strong  smell  of  oil  of  bitter  almonds.  Although  termed  "  brandy," 
it  was  said  to  be  made  of  cherries,  and  therefore  something  similar  to 
what  is  termed  tC  Kirschwasser  "  in  Germany,  which  really  is  the  pro- 
duct of  alcoholic  fermentation  of  mashed  cherries.    The  latter  liquor 
