^IJptimber^'Yj'JS:}         Concentrated  Milk  Products.  653 
solving  the  extract  in  dilute  alcohol  and  transferring  directly  to  a 
separator,  gives  considerable  trouble,  on  account  of  the  formation  of 
emulsions,  which  is  partly  due  to  the  unavoidable  presence  of  un- 
dissolved matter.  Instead  of  a  direct  shake-out,  we  recommend  that 
the  extract  be  dissolved  in  a  suitable  solvent,  spread  over  oak  saw- 
dust, evaporated  at  a  low  temperature,  transferring  to  a  flask  and 
treating  in  the  manner  described  for  powdered  extract  of  bella- 
donna. Similar  methods  could  be  used  for  fluid  extracts  of  bella- 
donna, guarana,  hydrastis,  hyoscyamus,  and  nux  vomica,  and  also 
tinctures  of  belladonna,  hydrastis,  hyoscyamus,  nux  vomica,  and 
stramonium.  At  present  the  maceration  method  is  used  for  fluid 
extracts  of  aconite,  cinchona,  ipecac  and  pilocarpus  and  tincture  of 
aconite,  cinchona,  and  physostigma.  The  application  of  the  macera- 
tion method  would  decidedly  lessen  the  danger  of  emulsification 
and  requires  a  fewer  number  of  shake-outs  to  extract  the  alkaloid. 
Physostigma. — The  U.  S.  P.  method  for  the  assay  of  this  drug 
and  its  preparations  has  been  found  to  give  erroneous  results.  Low 
results  have  been  consistently  obtained  and  are  probably  caused  by 
the  heat  used  in  the  assay,  and  to  some  extent  by  incomplete  ex- 
traction. As  a  substitute  method  we  offer  for  consideration  the 
method  devised  by  Mr.  George  B.  fiwe,  which  was  published  in  the 
December,  19 19  number  of  the  Journal  of  the  American  Pharma- 
ceutical Association.  This  method  eliminates  most  of  the  heating 
and  has  given  satisfactory  results  in  the  H.  K.  Mulford  labora- 
tories. 
CONCENTRATED  MILK  PRODUCTvS.* 
By  I.  W.  KngIvAnd, 
PHIIyAD^LPHIA,  PA. 
CONDHNSKD  MILK. 
Condensed  milk  is  an  evaporated  milk  representing  about  two 
and  a  half  times  its  volume  of  fresh  milk  and  containing  about  40 
per  cent,  by  weight  of  cane  sugar.  It  is  a  of  thick  syrupy  consis- 
tency and  very  sweet  taste,  and  is  marketed  in  cans.  Commercially, 
it  is  made  by  dissolving  cane  sugar  in  fresh  milk  by  a  warming  pan, 
after  which  it  is  drawn  into  the  vacuum  pan  where  it  is  condensed 
*  Read  before  the  annual  meeting  of  the  Pennsylvania  Pharmaceutical 
Association,  hekl  June,  1920, 
