216  Chemistry  of  a  Cup  of  Coffee.  |A%^9Pi4arm' 
of  insufficient  knowledge  governing  the  general  laws  of  dosage  and 
time  intervals  of  injection;  by  selecting  inappropriate  points  of 
injection;  by  disregarding  the  best  time  of  day  at  which  injection 
should  be  given,  so  that  the  patient  isn't  safeguarded  during  the 
"  negative  phase  "  period  at  which  his  antibody  formation  is  at  the 
lowest  ebb,  etc.  For  many  of  these  points  I  would  refer  the  student 
or  interested  worker  to  a  close  perusal  of  monographs  on  this  sub- 
ject, notably  Allen  on  "  Vaccine  Therapy." 
Finally,  I  would  call  attention  to  a  common  cause  of  failure  in 
a  neglect  to  realize  that  autogenous  vaccines  need  to  be  frequently 
freshly  renewed — i.e.,  a  new  culture  taken  and  a  new  vaccine  pre- 
pared from  cultures  that  represent  more  nearly  the  status  prcusens 
of  the  case;  for  it  frequently  happens  that  in  long  chronic  con- 
ditions the  bacteria,  by  mutation  or  other  biological  properties,  be- 
come adapted  more  or  less  to  the  antibodies  formed  in  the  tissues 
of  the  host. 
I  was  asked,  before  reading  this  paper  before  this  body,  whether 
I  did  not  think  it  quite  feasible  and  quite  proper  for  druggists  to 
establish  autogenous  and  stock  vaccine  departments  for  the  purpose 
of  themselves  making  these  products.  I  think  I  must  already  have 
answered  this  question  to  most  of  you.  I  do  not  think  it  is  practical 
nor  fitting  that  you  should,  nor  do  I  believe  that  it  would  prove 
commercially  a  success.  And  let  me  close  with  the  words  of  Sir 
Almroth  Wright,  one  of  the  pioneers  in  this  work,  who  states  that 
for  such  skilled  service  as  that  demanded  for  vaccine  therapy  "  is 
required  a  man  who  has  spent  years  of  study  to  master  the  technic ; 
to  know  how  to  make  the  vaccines,  to  know  where  to  look  for 
the  microbes,  to  know  how  to  isolate  them,  and,  most  of  all,  a  man 
with  sufficient  experience  and  ability  to  apply  all  these  things." 
1901  Pine  Street,  Philadelphia,  Pa. 
THE  CHEMISTRY  OF  A  CUP  OF  COFFEE. 
From  time  to  time  numerous  analyses  of  coffee  have  been  made 
and  published  which,  while  giving  some  insight  into-  the  chemistry 
of  the  coffee  berry,  have  not  necessarily  enlightened  us  as  to  the 
position  of  affairs  in  regard  to  the  liquor  obtained  when  coffee  is 
prepared  in  the  way  commonly  enjoined.  The  chemistry  of  the  cup 
of  coffee  will  obviously  leave  out  of  consideration  the  chemistry  of 
