406 
Wine  of  Beef  and  Iron. 
j  Am.  Jour.  Pharm. 
(  September,  1915. 
compounds  are  those  of  O.  Wallach,7  A.  von  Baeyer,8  and  W.  H. 
Perkins,  Jr.9 
In  conclusion  I  will  only  quote  Lewkowitzck's  classical  work, 
published  in  1909,  "  Chemical  Technology  and  Analysis  of  Oils,  Fats 
and  Waxes,"  vol.  3,  p.  139:  "  Oil  of  turpentine  absorbs  oxygen  from 
the  air  (this  is  termed  'auto-oxidation'),  and,  judging  from  the 
iodine  value,  oil  of  turpentine  should  be  able  to  absorb  two  molecules 
of  oxygen.  Whether  these  are  present  in  the  form  of  oxygen  or 
ozone  does  not  appear  settled  yet.  The  oxygen  is  '  activated  '  by  the 
oil  of  turpentine  (and  contained  in  old  oil  of  turpentine  to  a  con- 
siderable extent)." 
His  doubts — as  pointed  out  in  my  previous  article  on  this  sub- 
ject— have  been  entirely  dispelled  by  the  splendid  work  of  Harries 
and  his  pupils. 
From  the  standpoint  of  a  mere  chemist  it  seems  that  an  ozonide 
of  pinene  prepared  from  pure  pinene  and  freshly-generated  ozone 
would  be  an  ideal  therapeutic  agent.  When  such  a  compound  comes 
in  contact  with  a  moist  animal  tissue  hydrogen  peroxide  is  gradually 
and  slowly  developed,  and  the  intermediary  oxypinenes  (the  alde- 
hydes and  ketones)  are  generally  conceded  to  have  greater  thera- 
peutic value  than  the  too  active  turpentine  itself. 
WINE  OF  BEEF  AND  IRON.1 
By  George  M.  Beringer. 
The  formula  in  the  National  Formulary,  Third  Edition,  for  wine 
of  beef  and  iron  has  been  the  subject  of  considerable  criticism.  The 
manipulation  directed  is  both  wasteful  of  time  and  alcohol,  and, 
withal,  does  not  yield  a  preparation  that  is  stable.  Copious  and 
continued  precipitation  which  affects  both  the  proteid  and  iron  con- 
tent of  the  preparation  takes  place.  Moreover,  shortly  after  making 
it  not  infrequently  happens  that  gas  develops,  and  often  this  is  in 
sufficient  quantity  to  burst  the  bottles.    I  have  attributed  this  to  fer- 
7  Annalen,  vol.  225  and  following. 
8  Berichte,  vol.  26  and  following. 
9  Chem.  Soc.  Transactions,  1904  and  following. 
1  Presented  at  the  meeting  of  the  New  Jersey  Pharmaceutical  Association, 
Spring  Lake,  N.  J.,  June  15-18,  1915. 
