^5uS;  mas**'}  Gleanings  from  the  European  Journals.  263 
Syrupus  Althcece.  Macerate  1  part  of  washed  marshmallow  root 
in  20  parts  of  distilled  water  for  two  hours  ;  strain  without  expres- 
sion and  dissolve  in  15  parts  of  the  colature  24  p.  of  sugar. 
Syrupus  Croei.  1  p.  saffron  is  macerated  in  24  p.  white  wine 
for  thirty-six  hours,  strained,  and  36  p.  sugar  added  to  the  liquid. 
Syrupus  Ferri  oxydati  solubilis.  The  moist  mass  obtained  in  pre- 
paring the  soluble  saccharated  oxide  of  iron  (see  page  161)  is  digested 
with  the  sugar  in  a  water-bath  for  two  hours,  and  the  loss  from  evapo- 
ration made  up  by  the  addition  of  water  ;  when  cold,  enough  simple 
syrup  is  added  to  make  the  whole  weigh  300  parts.  The  syrup  con- 
tains one  per  cent,  of  iron,  has  a  slightly  ferruginous  taste  and  is  not 
precipitated  on  the  addition  of  five  times  its  quantity  of  water. 
Syrupus  Liquiritice  s.  Grlycyrrhizce.  4  p.  Russian  liquorice  root 
are  macerated  over  night  in  18  p.  water.  The  expressed  and  strained 
liquid  is  boiled  up  once  and  evaporated  until,  after  cooling  and  filter- 
ing, 7  parts  of  liquid  are  obtained,  in  which  12  parts  each  of  white 
sugar  and  honey  are  dissolved. 
Syrupus  Rhei.  12  p.  cut  rhubarb  ;  3  p.  cinnamon ;  1  p.  carbonate 
<of  potassium ;  100  p.  distilled  water.  Macerate  over  night,  strain 
and  filter.    In  80  parts  of  the  filtrate  dissolve  144  parts  of  sugar. 
Syrupus  Sarsaparillce  compositus.  Cut  sarsaparilla,  24  p.;  guaia- 
<cum  wood,  sassafras  root,  China  root,  of  each  16  p. ;  brown  cinchona, 
8  p. ;  anise,  3  p.  ;  hot  water,  250  parts.  Digest  for  several  hours, 
express,  filter,  evaporate  to  80  parts  and  dissolve  therein  130  parts 
of  sugar. 
Syrupus  opiatus.  Extract  of  opium,  1  p..  Dissolve  in  a  little 
white  wine  and  add  to  1000  parts  of  simple  syrup. 
GLEANINGS  FROM  THE  EUROPEAN  JOURNALS. 
By  the  Editor. 
The  detection  of  atropia  by  Pfeiffer  and  Herbst's  test  (agreeable 
odor  of  flowers  developed  on  adding  atropia  to  a  heated  mixture  of 
bichromate  of  potassium  or  molybdate  of  ammonium  and  sulphuric 
•acid,  adding  some  water),  requires  dexterous  manipulation.  H. 
Brunner  succeeds  without  difficulty  by  placing  a  little  atropia  upon 
u  few  crystals  of  chromic  acid  in  a  porcelain  dish  and  heating  slightly 
tuntil  the  beginning  reduction  to  chromic  oxide  is  shown  by  the  green 
color.— Ber.  d.  d.  Chem.  Ges.,  1873,  98. 
