42  Gallisin  in  Commercial  Glucose.        |  jir^'iggs*™' 
denuded  lengthwise,  is  entirely  enveloped,  as  is  done  in  Europe  to  some 
trees  that  could  not  bear  exposure  to  our  winters.  Mclvor  at  Madras 
did  this  first  with  moss,  and  hence  the  name  "mossing;'^  but  as  this 
material  was  soon  exhausted  in  Java,  recourse  was  had  to  alang-alang, 
indjoek  or  dried  grass,  which  occurs  in  great  abundance. 
In  the  course  of  one  year  this  envelope  is  removed,  then  the  healing 
— granulation  we  should  say — the  renewing  of  the  bark  is  begun,  and 
now  comes  the  turn  of  the  strips  left  on  the  tree  the  preceding  year  to 
be  stripped  off.    Then  the  stem  is  again  bandaged. 
The  wet  bark,  after  being  cut  to  measure,  is  dried  either  in  the  sun, 
or  artificially,  by  which  the  pieces  roll  up  in  their  breadth  and  thus 
form  the  familiar  pipes.  The  packing  is  generally  in  jute-bags.  They 
weigh  about  75  kilograms. 
From  chemical  investigation  it  has  been  proved  that  drying  in  the 
sun  or  by  artificial  heat  is  the  same  for  the  bark,  and  has  no  influence 
on  the  proportion  of  quinine. — Phar.  Jour,  and  Trans.,  Nov.  22,  1884, 
p.  410. 
GALLISIN,  THE  UNFERMENTABLE  PART  OF  COM- 
MERCIAL GLUCOSE. 
By  C.  Schmitt  and  A.  Cobenzi.. 
Neubauer  and  other  authors  have  stated  that  in  wine,  which  in  its 
preparation  has  been  subjected  to  Gall's  treatment  with  glucose  and 
fermented,  a  certain  portion  of  the  glucose  remains  in  the  wine  as  an 
unfermented  substance  which  is  neither  glucose  nor  dextrin.  Owing 
to  the  interest  that  has  arisen  as  to  the  possible  unwholesomeness  of 
gallinated  wines,  the  authors  have  been  led  to  investigate  the  subject, 
and  have  succeeded  in  separating  from  fermented  glucose  (prepared 
from  potato-starch)  an  intensely  hygroscopic  substance  which  they  have 
named  gallisin.  A  physiological  investigation  of  this  compound  is  in 
progress,  but  at  present  for  purposes  of  priority,  the  purely  chemical 
part  of  the  research  is  published. 
Preparation  of  Gallisin. — A  solution  of  5  kilos,  of  glucose  was 
fermented  at  18-20°  for  five  or  six  days  with  yeast  and  filtered.  The 
solution  thus  obtained  was  then  evaporated  to  a  thick  syrup  on  the 
water-bath  and  shaken  in  a  flask  with  a  large  excess  of  absolute  alcohol ; 
it  became  thicker,  but  did  not  mix  with  the  alcohol.  After  a  second 
treatment  with  absolute  alcohol  (by  means  of  which  water,  sugar,  organic 
acids,  etc.,  are  extracted)  the  syrup  was  found  to  be  converted  into  a 
