Am.  Jour.  Pharm.  \ 
March,  1891.  J 
Cranberry  J uice. 
most  important  centre,  and  the  musk  is  brought  thither  by  way  of 
Chung-King  and  Ichang,  on  the  Yang-tse  River.  Canton  receives 
its  modest  quota  by  way  of  Pai-sse.  In  Yunnan  already  three 
grades  of  musk  are  distinguished  in  the  market,  the  first  (Ki-tan-ko) 
having  locally  ranged  from  585.  to  625.  per  oz.  in  value  last 
year;  the  second  (Pan-tsi-kwan-yu)  from  52^.  to  555.  6d.  per  oz.; 
while  the  third  consists  of  adulterated  pods  (Maoko),  which  have  no 
fixed  market  value.  In  Shanghai  there  are  three  native  houses  who 
share  the  bulk  of  the  musk  trade  between  them,  and  who  are 
believed  to  command  a  capital  of  about  £25,000  each.  Musk  is 
liable  to  several  small  local  duties  on  its  way  from  Yunnan  to 
Shanghai.  In  the  first  place,  there  is  an  entrance  duty,  amounting 
to  about  2d.  peroz.,  at  the  boundary  of  each  prefecture  or  adminis- 
trative district  through  which  the  musk  is  carried  ;  but  on  these 
duties  drawback  is  allowed  if  the  musk  is  exported.  Next  there  is 
the  li-kin  duty  of  \od.  per  oz.,  which  must  be  paid  when  the  musk 
reaches  Shanghai  or  Canton  ;  and  finally  there  is  an  export  duty  of 
about  2y2d.  per  oz.  levied  by  the  Chinese  maritime  customs.  Last 
year  the  value  of  musk  exported  from  Shanghai  to  other  Chinese 
ports  was  estimated  at  £12,000,  and  that  of  musk  shipped  from 
Shanghai  to  foreign  countries  at  £56,400.  From  Canton  £265 
worth  of  musk  was  exported  to  Chinese  ports,  and  £776  worth 
abroad.  But  Pekin,  the  Chinese  capital,  receives,  in  addition  to 
this,  about  600  caddies  of  musk  every  year  for  pharmaceutical  pur- 
poses, the  article  being  held  in  high  repute  among  the  Chinese  as  an 
antispasmodic,  a  cholera  specific,  and  a  remedy  against  sores  and 
ulcers. 
FERMENTATION  AND  COMPOSITION  OF  CRANBERRY 
JUICE.1 
By  E.  Mach  and  K.  Portele. 
Cranberry  juice  was  allowed  to  ferment  with  yeast  for  nine  days, 
either  without  further  addition  or  with  addition  of  grape  must,  and 
the  alcohol  determined.  The  results  show  that  the  juice  will  not 
ferment,  and  that  this  is  caused  by  a  substance  present  in  the  juice, 
and  not  in  the  skin,  etc.,  of  the  berries.  Similar  results  were 
obtained  when  a  mixture  of  cranberry  juice  and  must  (equal  vols.) 
1  Landw.  Versuchs-Stat.,  38,  69-78;  reprinted  from  Jour.  Chetn.  Soc, 
December  1890,  p.  1455. 
