A  WrchRM872M '}   Gleanings  from  the  European  Journals.  105 
tion  of  31  parts  crystallized  sulphate  of  alumina  in  130  parts  cold 
water  is  added,  repeatedly  agitated  and,  after  settling  in  a  cool  place, 
filtered.  A  little  sulphuretted  hydrogen  is  passed  through  the  fil- 
trate to  remove  traces  of  lead  remaining  dissolved  in  the  alumina 
solution,  and  the  sulphuric  acid  is  precipitated  by  a  little  acetate  of 
baryta;  the  sulphate  of  baryta  remains  in  suspension  for  a  long  time, 
but  is  easily  removed  by  agitation  of  the  liquid  with  five  parts  puri- 
fied animal  charcoal  and  filtering.  The  filtrate  has  a  specific  gravity 
of  1*025  to  1-026,  and  contains  5  per  cent,  of  the  salt. 
This  solution  may  be  mixed  and  even  heated  to  boiling  with  five 
times  its  volume  of  90  per  cent,  alcohol  without  becoming  turbid,  but 
gelatinizes  with  tannin  solution. — Ibid.,  473—476. 
Ozonized  water,  which  has  been  repeatedly  branded  by  Hager  as  a 
swindle,  has  been  examined  by  Prof.  Boettger  (Ph.  Cent.  Halle,  1871, 
489),  who  found  it  to  contain  a  little  nitrous  acid,  and  by  Dr.  Albert 
Kremer  (Ibid.,  1872,  2)  who  found  a  sample  to  contain  a  trace  of 
binoxide  of  hydrogen,  but  no  ozone. 
New  test  for  Alcohol. — Berthelot  observes  that  benzoyle  chloride 
Cr4H5C102  is  not  readily  decomposed  by  cold  or  lukewarm  water ;  if, 
however,  alcohol  is  present,  benzoic  ether  is  at  once  formed  which 
dissolves  in  the  excess  of  benzoyle  chloride  ;  a  drop  of  the  latter,  if 
now  heated  with  potassa  solution,  dissolves  readily,  while  the  ether  is 
not  acted  upon.  The  reaction  is  very  evident  if  20  or  25  c.  c.  of 
water  are  used  containing  only  1  per  cent,  of  alcohol.  But  even  with 
a  few  c.  c.  of  water  containing  only  one  thousandth  of  alcohol,  the 
odor  of  the  ether  is  still  very  manifest. — Repertoire  dePharm.,  1871, 
Nov.,  178. 
To  distinguish  Grape- from  Fruit- Wine. — Neues  Jahrbuch  fur 
Pharmacie  xxxvi.  p.  314-322,  contains  an  interesting  communication, 
signed  "M.,"  in  which  it  is  stated  that  fruit-wines  (of  apples  and 
pears)  contain  phosphoric  acid  combined  with  lime,  while  grape-wines 
(from  the  Neckar  river)  contain  phosphoric  acid  in  combination  with 
magnesia.  If  the  filtered  liquids  are  supersaturated  with  ammonia, 
distinct  granular  crystals  will  form  from  cider  on  the  side  of  the  glass 
cylinder  after  some  hours,  while  the  precipitate  from  grape,  wine  is 
pulverulent  to  the  eye  but  crystalline  under  the  microscope.  Both 
precipitates  dissolve  in  dilute  acetic  acid ;  the  solution  of  the  cider 
precipitate  separates,  upon  the  addition  of  oxalate  of  ammonia,  oxalate 
