584  Valuation  of  Drugs  and  Foods.  {ADecJe°mber,him* 
Compounds  with  boiling  points  not  determined,  or  boiling  with  decompo- 
sition : 
Asaron   620 
Dibromid   850-  86° 
Cumarin   670 
o-Cumaric  acid   2oo°-202° 
A lanto lactone    .  .  '.   760 
Oxyacid   940 
Cinnamic  aldehyde   — 
Anilid   1090 
o-Methoxy  cinnamic  aldehyde   450-  46° 
Heliotropin   — 
Piperonylic  acid   227°-228° 
Vanillin   8o°-  8i° 
Vanillic  acid   2070 
Maticocamphor   940 
Kessylalcohol   850 
Santal camphor   io4°-io5° 
Cubebcamphor   650-  67 0 
Guajol   910 
Ledumcamphor   io4°-io5° 
Patchoulicamphor   560 
Ylang-Ylangcamphor   1380 
/ 
THE  VALUATION  OF  VEGETABLE  DRUGS  AND  FOODS.1 
By  Henry  Kraemhr. 
( Concluded  from  No.  11,  p.  5/5. ) 
IV.  BIOLOGICAL  METHODS. 
By  biological  methods  for  estimating  the  value  of  drugs  is  meant 
those  methods  which  involve  the  consideration  of  the  effect  upon  or 
the  degree  of  resistance  manifested  by  the  animals  or  plants  upon 
which  experiments  are  made,  or  to  which  the  drugs  are  applied  or  ad- 
ministered. Chronologically  considered,  the  biological  were  the  first 
methods  employed  in  ascertaining  the  value  of  commercial  products. 
The  valuation  of  perfumes,  spices,  beverages  of  all  kinds,  etc., 
had  been  performed  until  very  recently  solely  by  the  expert 
"  tasters,"  or  those  with  cultivated  senses  of  smell  and  taste.  Adul- 
teration and  sophistication  is  carried  on  to  such  an  extent  to-day, 
however,  that  it  is  necessary  in  many  instances  to  go  a  step  further 
1  Presented  in  abstract  at  the  meeting  of  the  American  Pharmaceutical  Asso- 
ciation, September,  1899. 
