CHEMICAL EXAMINATION OF RASPBERRIES. 255 
themselves adherent to the paper, from which they could 
not be detached without much loss. The filter was then 
sprinkled and exhausted with ether. The ethereal liquid, 
evaporated by the warmth of the hand, or by exposure to a 
moderately elevated temperature, left a small quantity of an 
aqueous liquid, containing particles of essential oil, under the 
the form of small micaceous scales, a part of which floated, 
while the other fell to the bottom ; a fact that seemed to indicate 
a difference in specific weight, as is observed in the case of 
the essential oils of different vegetables, the oil of cloves for 
example. Upon the sides of the capsule, in which the ethereal 
solution was exposed, a circle of a greasy resinous substance 
was observed, of a yellow green color, which appeared to be 
chlorophylle and must have come from portions of the calyx, 
adherent to the fruit and which had been carried over by dis- 
tillation. The essential oil was examined as far as its small 
quantity permitted; with that still in combination with the 
water, it might be estimated at about five grains; it exhibited 
the following properties: It is soluble in ether and alcohol, 
and communicates to them the well-marked odor and taste of 
raspberries. It is soluble in water, as is seen in the prepara- 
tion of raspberry water. It is equally soluble in ammonia 
and caustic potassa, without saponification; heated with the 
solution of this last alkali, it exhales the odor of violets. 
Cold concentrated sulphuric acid, just produces a feeble 
yellow coloring, without destroying the odor of raspberries; 
when heated, a brownish violet color is observed, and a dis- 
engagement of sulphurous acid. The red coloring matter of 
raspberries is similar to that found by Berzelius in red fruits, 
and in leaves which have become red in autumn. 
A. G. V. 
Jirchiv. de Pharm., and Journ. de Pharm. 
