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SELECTED ARTICLES. 
ART. XLI.-CHEM1CAL EXAMINATION OF RASPBERRIES, 
(FRUCTUS RUB1 IDCEI). By L, F. Bley. 
From the researches of M. Bley, raspberries are composed 
of— 
Essential oil, 
Citric acid, 
Malic acid, 
Red coloring matter, 
Crystallizable matter, 
Water, 
Insoluble mucilage, 
Vegetable fibre. 
The ashes of this fruit contain — 
Carbonate i 
Phosphate > of potassa, 
Hydrochlorate ) 
Carbonate > fl . , 
> ot lime and magnesia, 
Phosphate J 
Silica, 
Oxide of iron. 
The most interesting principle is assuredly that which con- 
stitutes the aroma of this fruit, which M. Bley attributes 
to the essential oil. The following is the method w T hich he 
has pursued in obtaining it, a mode which he has also employ- 
ed successfully in procuring that of the apricot: 
A certain quantity of ripe raspberries, about thirty pounds, 
after the expression of the juice, were submitted to distillation 
with water; a saturated product was obtained, which, by long 
repose, allowed a large quantity of small flocculi of a concrete 
volatile oil to separate; one portion floated upon the surface, 
while another fell to the bottom. After having been collected 
with the greatest care upon a paper filter, they presented 
