Am.  Jour.  Pharm.  ) 
Dee.  1,  1874.  J 
Analysis  of  Sugar. 
569 
ently  resinous  in  character.  This  characteristic  is  attributable  to  the 
coca-wax  or  other  concrete  oily  substance  with  which  the  extract  is 
mixed.  When  exposed  to  the  air  the  extract  does  not  harden,  but 
slowly  attracts  moisture,  becoming,  in  time,  quite  liquified.  I  regard 
this  extract  as  one  of  the  best  forms  in  which  coca  can  be  adminis- 
tered. It  can  be  readily  formed  into  pills,  and  is  perfectly  reliable. 
The  product  from  100  parts  of  the  leaves  is  15  grains.  The  dose 
may  be  from  10  to  20  grains. 
Ext.  Cocce  Fluidum. — I  have  not  had  time  to  experiment  upon  this 
preparation,  but  would  suggest,  as  a  menstruum,  alcohol  of  sp.  gr. 
*835  or  -838  ;  the  reservation  of  a  portion  of  the  peroclate  equivalent 
to  three-fourths  of  the  weight  of  the  leaves  employed ;  and  evapor- 
ation of  the  remainder,  at  a  temperature  not  exceeding  150°F. 
Tinct.  Cocce. — A  tincture  containing  four  ounces  of  coca  to  one  im- 
perial pint  of  proof  spirit,  or  diluted  alcohol,  may  be  prepared  by 
percolation,  but  such  a  preparation  does  not  appear  to  be  advisable  or 
necessary.  The  large  quantity  of  alcohol  which  each  dose  would 
contain,  might  entail  therapeutical  complications  which  it  would  be 
well  to  avoid.  For  administering  the  drug  in  a  liquid  form,  the  in- 
fusion will  be  found  as  simple  and  reliable  as  any,  and  by  the  addi- 
tion of  a  small  quantity  of  alcohol — say  one-eighth  part — it  might 
be  preserved  from  change  for  a  reasonable  length  of  time. —  Canadian 
Pharm.  Journ.,  Nov.,  1874. 
NOTE  ON  THE  ANALYSIS  OF  SUGAR. 
By  J.  M.  Milne,  Ph.D. 
The  determination  of  the  fruit  sugar  in  samples  of  raw  sugar  is  a 
matter  of  no  difficulty  in  the  hands  of  a  careful  manipulator,  but  there 
are  a  few  points  in  detail  which  are  deserving  of  attention.  The  usual 
plan,  still  in  use  in  some  laboratories,  of  taking  a  weighed  quantity 
of  the  sample,  dissolving  in  water,  and  making  up  to  a  given  bulk, 
and  using  the  liquid  so  obtained  for  the  determination  of  the  fruit 
sugar,  is  by  no  means  always  to  be  relied  on.  There  is  no  doubt,  I 
think,  that  many  dark- colored  sugars  contain  other  substances  (prob- 
ably albuminous)  besides  the  fruit  sugar  capable  of  reducing  copper 
solution,  and  which  must  first  be  separated  before  correct  results  can 
be  obtained.  The  method  recommended  byFresenius,  of  adding  lead 
aoetatc  to  the  sugar  solution  till  no  further  precipitate  is  formed,  may 
