192 
Salicylic  Acid  in  Food. 
Am.  Jour.  Pharm. 
April,  1894. 
dried  and  weighed,  was  treated  with  chlorine  water,  removing  -283 
gms.  of  lignin. 
The  residue  was  cellulose. 
SUMMARY  OF  PRECEDING  WORK. 
Per  Cent. 
Moisture,   6  "400 
Ash,   2*600 
Extracted  by  Petroleum  Ether,   28*196 
Fixed  Oil. 
Alkaloids. 
Extracted  by  Stronger  Ether,   4*474 
Resin  and  Alkaloids. 
Extracted  by  Absolute  Alcohol,   2*936 
Resin. 
Extracted  by  Distilled  Water,  .  .   3*720 
Glucose,   7992 
Sugar,   '294 
Mucilage,   '6912 
Dextrine,   "720 
Undetermined,  I'2I56 
Extracted  by  Sodium  Hydrate,   9 '974 
Pectin  and  Albumen,  2*856 
Undetermined,  -  7*118 
Extracted  by  Hydrochloric  Acid,   5  '360 
Calcium  Oxalate  and  Pararabin,  1*45 
Undetermined,  3*91 
Extracted  by  Boiling  Water,   1  *66o 
Extracted  by  Chlorine  Water,   '566 
Lignin. 
Residue,   32*584 
Cellulose. 
Loss,   1-530 
100  •000 
DETECTION  OF  SALICYLIC  ACID  IN  FOOD.1 
By  K.  P.  McElroy. 
Salicylic  acid  has  been  known  for  more  than  half  a  century, 
having  been  discovered  in  1838  by  Piria  in  oxidizing  the  oil  of 
meadow  sweet  (Spircea  ulmarid).  But  its  commercial  importance 
dates  back  only  to  1874  when  Kolbe  succeeded  in  making  a  synthe- 
sis of  it  from  sodium  phenolate  and  carbonic  acid.  In  i860,  in  con- 
junction with  Lautemann,  he  devised  another  synthetic  process,  but 
1  Jour.  Am.  Chem.  Soc,  16,  p.  198. 
