26 
Advances  in  Pharmacy. 
Am.  Jour.  Pharm. 
January,  1920. 
This  combination  is  brought  together  as  follows:  The  mag- 
nesium chloride  and  sodium  bicarbonate  are  triturated  with  the 
water;  the  calomel  is  added  and  then  the  glycerole  of  starch.  The 
anhydrous  wool-fat  is  melted  with  lo  grams  of  the  oil;  the  camphor 
and  thymol  are  now  dissolved  in  5  grams  of  the  oil  and  added  to  the 
melted  mixture ;  this  then  added  to  the  calomel  mixture  and  the  whole 
thoroughly  mixed  in  a  mortar  until  a  uniform  mixture  is  produced. — 
P.  Duret,  Annales  Institut  Pasteur,  1919;  Repertoire  de  Pharm., 
30:  196. 
Venom  of  Bee  Stings. — M.  Arthus  noted  that  the  symptoms 
produced  by  poisoning  with  the  secretion  from  the  poison  glands 
of  bees  show  that  the  venom  is  a  proteotoxin.  In  many  respects 
it  is  similar  to  scorpion  venom.  It  has  a  hypotensive  action,  similar 
to  the  scorpion  venom,  and  which  is  sometimes  very  considerable 
although  it  differs  from  this  venom  in  that  it  has  no  sialagogue  or 
mydriatic  action.  The  investigator  also  noted  rabbits  treated  with 
this  toxin  gave  unmistakable  evidence  of  having  marked  intestinal 
peristalsis.- — /.  pharm.  chim.,  20:  41,  1919. 
Constituents  of  Lemon  Juice. — R.  Huerre,  in  an  investigation 
of  the  juice  of  this  fruit  from  three  different  lots  of  lemons,  found  that 
neither  oxalic  nor  tartaric  acids  were  present  in  the  juice.  The 
specific  gravity  ranged  from  1.048  to  1.064.  Expressed  in  terms  of 
citric  acid  the  total  acidity  was  from  7.14  to  7.8  per  cent.  One 
hundred  Mils,  gave  a  yield  of  from  7  to  7.5  grams  of  citric  acid; 
from  0.40  to  0.60  gram  of  malic  acid;  from  0.40  to  0.50  gram  of  cane 
sugar;  from  1.8  to  2  grams  of  invert  sugar;  and  from  1.6  to  1.8  grams 
of  ash  on  incinerating  the  dry  extractive.—/,  pharm.  chim.,  20:  i, 
1919;  through  The  Pharm.  Jour,  and  Pharmacist,  Aug.  16,  191 9. 
Oil  as  a  Substitute  for  Alcohol  for  Flavoring  Extracts. 
— An  interesting  suggestion  is  made  by  A.  Thurston  in  the  Midland 
Druggist  in  reference  to  the  suitability  of  using  fixed  or  fatty  oils  as 
solvents  for  culinary  flavors  in  place  of  the  heavily  taxed  and  ex- 
pensive alcohol.  The  approach  of  absolute  prohibition  makes  some 
investigation  along  this  line  rather  timely.  He  states  that  such  oils 
as  cottonseed,  olive,  or  neutral  lard  oils  will  be  found  satisfactory 
for  this  purpose.  In  his  estimation  these  fixed  oils  hold  the  flavor 
much  better  than  alcohol.    Their  use  also  has  the  added  advantage 
