Am.  Joiir.  Pharm. 
Jan.,  1885. 
Analysis  of  Malt  Extract. 
13 
fied  Pharmacist),  in  addition  to  the  evidence  of  a  good  school  train- 
ing, which  must  also  be  accompanied  with  a  certificate  that  the  appli- 
cant has  been  employed  for  two  full  years  with  a  qualified  Pharmacist, 
and  has  shown  a  fitness  for  and  application  to  his  calling  that  warrants 
his  entering  on  a  course  of  studies  to  perfect  himself  in  his  profession. 
The  standing  of  the  author  of  said  certificate  to  be  ascertained  from 
the  State  society  where  he  holds  forth,  in  case  he  is  not  known  to  the 
College  authorities  where  the  application  is  made. 
Arrange  a  course  of  study  which  shall  result  in  a  thorough  and 
practical  knowledge  of  the  rudiments  and  scientific  details  of  the  pro- 
fession without  compelling  an  acquirement  of  extreme  scientific  inves- 
tigation which  will  be  of  little  practical  advantage  to  those  who  wish 
to  follow  pharmacy  as  a  means  of  livelihood.  If  some  wish  to  follow 
the  scientific,  let  them  have  the  opportunities  of  special  instruction, 
but  do  not  oblige  every  student  to  follow  it  in  order  to  gain  his 
diploma  as  one  competent  to  select  drugs,  compound  properly  the  same 
and  dispense  them  in  proper  shape  and  quality  to  answer  the  purpose 
for  which  they  are  intejided. 
FUETHER  CONTRIBUTIONS  TO  THE  ANALYSIS  OF 
MALT  EXTRACT. 
By  J.  F.  Carl  Jungk,  Fremont,  Ohio. 
The  analytical  methods  recommended  by  me  in  the  paper  communi- 
cated to  the  June  number,  1883,  of  this  Journal,  have  been  largely 
used  in  the  examination  of  malt  extract  in  Europe,  as  well  as  in  the 
United  States,  and  some  have  criticised  the  method  of  determining 
diastase  as  not  being  precise  enough.  My  object  in  publishing  the 
method  of  examination  of  malt  extract  at  that  time  was  principally  to 
show  those  inexperienced  in  analytical  work  a  way  for  determining, 
in  an  easy  manner,  the  presence  of  diastase.  This  I  believe  has  been 
at  least  partly  accomplished,  as  in  a  number  of  commercial  malt  pre- 
parations in  which  diastase  could  not  be  detected  before  it  has  been 
subsequently  found,  although  not  in  such  proportion  as  might  be 
expected.  The  following  treatise  is  somewhat  more  detailed,  but 
intended  more  for  those  who  are  acquainted  with  the  various  analyti- 
cal manipulations.  Familiar  methods  of  determination  will,  there- 
fore, only  be  referred  to. 
