448  Gleanings  from  the  European  Journals.  {AM6cH;m3*K' 
this  new  compound  by  gradually  adding  iodine,  diffused  in  water,  to  a 
boiling  solution  of  arsenious  acid,  until  the  color  ceases  to  disappear. 
After  filtering  the  solution  through  wood  charcoal  and  evaporating, 
the  new  acid  separates  after  some  time  in  small  colorless  crystals, 
having  the  composition  As03I2,  and  of  which  3-24  parts  are  soluble 
in  100  parts  of  water  at  ordinary  temperature ;  its  salts  are  insoluble 
or  sparingly  soluble  in  cold  water.  When  treated  with  a  hot  solution 
of  iodide  of  potassium,  a  portion  of  the  acid  crystallizes,  on  cooling, 
in  fine  silvery  scales,  and  the  solution  yields,  on  evaporation,  readily 
soluble  cubical  crystals  of  iodo-arsenate  of  potassium  iodide,  the  com- 
position of  which  was  found  to  be  KI,As03T2. — N.  Repert.  f.  Pharm. 
1873,/?.  385—390. 
In  the  Preparation  of  Ergotin  of  Bonjean,  it  frequently  happens 
that  the  liquids  begin  to  ferment  while  being  evaporated,  and  even 
that  fermentation  commences  in  the  displacement  apparatus.  Hen- 
rotte  recommends  in  such  cases  to  express  the  contents  of  the  perco- 
lator, and  to  heat  the  liquid  to  boiling  for  several  minutes,  when  it 
is  passed  through  a  wet  strainer,  and  may  afterwards  be  evaporated 
without  fear  of  further  fermentation. — Pitp.  de  Pharm.,  1873,  366. 
Natural  Iodine  Wine. — Boinet  proposes  to  ferment  the  juice  of 
grapes  in  contact  with  seaweeds,  particularly  Fucus  vesieulosus,  and 
regards  the  product  as  the  best,  most  natural  and  easiest  for  admin- 
istration and  assimilation.  It  is  obtained  by  placing  in  suitable  tanks 
alternate  layers  of  crushed  grapes  and  sea  plants,  and  covering  the 
whole  with  cut  straw,  as  a  protection  from  too  much  contact  of  air 
and  to  favor  fermentation.  After  fifteen  or  twenty  days  the  fermen- 
tation will  be  completed ;  the  liquid  is  expressed  and  further  treated 
as  ordinarily  in  the  preparation  of  wine.  When  finished  it  has  a 
rather  agreeable  taste  of  sea  plants,  and  is  even  readily  taken  by 
children.  It  has  been  successfully  used  in  the  hopital  des  enfants. 
If  this  so-called  natural  iodine  wine  is  not  obtainable,  the  following 
is^offered  as  a  substitute  : 
Tincture  of  Iodine,      .  .    two  grams, 
Tannin,  .  .  .    twenty-five  centigrams, 
Water,  .  .  .    one  thousand  grams. 
Of  this  mixture  a  tablespoonful  may  be  taken  by  adults  in  wine  at 
breakfast  and  dinner. — Ly  Union  Pharm.,  1873,  July. 
