GLEANINGS  FROM  GERMAN  JOURNALS. 
333 
water,  white  insoluble  crystals  ;  treated  with  alcohol,  the  alco- 
hol evaporated  and  the  residuary  liquor  mixed  with  solution  of 
potassa,  a  brown  solution  is  obtained,  and  white  crystals  con- 
taining iodine  and  possessing  a  peculiar  aromatic  odor.  The 
crystals  have  not  been  examined  yet. — (N.  Jahrb.  f.  Ph.  xvi.  290.) 
Odontine,  Toothpaste. — 96  parts  prepared  oyster-shells,  4  p. 
pumice  stone,  12  p.  orris  root,  20  p.  Castile  soap,  16  p.  syrup, 
1  p.  oil  of  peppermint,  1-12  p.  oil  of  cloves,  10  p.  water,  10  p. 
alcohol;  the  whole  to  be  well  mixed  and  dried. — (Winkler,  N. 
Jahrb.  d.  Ph.  xiv.  309.) 
Bryonitin,  (see  A.  J.  Ph.  vol.  xxxi.  249.) — Prof.  Walz  re- 
ports investigations  of  Mr.  Cucuel,  which  disprove  the  existence 
of  bryonitin  :  this  supposed  compound  proves  to  be  a  crystalline 
fatty  acid  and  saponifiable  fat  of  a  bitter  taste,  caused  by  a  little 
adhering  bryonin,  the  latter  rendering  it  soluble  in  boiling  wa- 
ter.—(N.  Jahrb.  d.  Ph.  xvi.  8-10.) 
On  Colocynth. —  Prof.  Walz  recommends  the  process  of 
Hiibschmann  for  preparing  colocynthin  sufficiently  pure  for 
medical  use.  The  process  consists  in  precipitating  a  concen- 
trated aqueous  infusion  with  carbonate  of  potassa,  and  purifying 
the  precipitate  by  dissolving  it  in  ether.  The  colocynthitin  (see 
A.  J.  P.  xxxi.  331)  proves  to  be  a  white  crystallizable  resin  desti- 
tute of  taste,  of  the  composition  of  C40  H32  09. — (N.  Jahrb.  d. 
Ph.  xvi.  10,  11.) 
Oleum  and  Aqua  Amygdala?  Amarm. — Michael  Pettenkofer 
concludes  from  a  series  of  interesting  experiments,  that  the 
strongest  bitter  almond  water  is  obtained  as  follows :  press  the 
bitter  almonds  well,  and  add  ll-12ths  of  the  residue  gradually  to 
boiling  water,  and  allow  to  cool;  add  the  cold  prepared  emul- 
sion of  the  remainder  ;  macerate  for  six  or  twelve  hours,  then 
distil  slowly.  The  boiling  water  coagulates  the  emulsin  and 
albumen,  but  dissolves  the  amygdalin,  which  is  readily  decom- 
posed by  the  emulsin  of  the  emulsion  subsequently  added. 
The  almonds  may  be  expressed  between  40  and  50°  R.  (122 
and  144°  F.)  without  injury  to  the  oil,  the  amygdalin,  or 
emulsin.    The  press  cakes  preserve  their  virtues  for  a  long 
