MISCELLANY. 
157 
hours. The residual oil weighed 259 grains, and possessed the same 
colour and consistency as genuine ol. ricini, only after being swal- 
lowed it left the above mentioned acrid sensation in the throat. The 
result of this experiment is, that the ol. ricini alcohol, contains 72 per 
cent, of common castor oil, including the drastic part of the latter, and 
28 per cent, of alcohol and water. 
M. Buchner, who supposes this oil to be an alcoholic extract from 
castor seeds, made the following experiment : 142 grains of perfectly 
ripe seeds were carefully peeled, and yielded 98 grains, or 69.01 per 
cent, of kernels, and 44 grains, or 30.99 per cent, peels. The first 
were triturated into a paste, and digested with about two drachms of 
spirit of wine at 90 per cent, at a gentle heat. The oleo-alcoholic 
extract being removed from the sediment, was much like the ol. ricini 
alcohol., but paler, and at the same time of a stronger alcoholic taste, 
which shows that the Italian oil is prepared with a weaker spirit. 
It was accompanied with the same acrid sensation as the Italian oil. 
The residue was afterwards distilled twice with larger quantities of 
alcohol of the same strength, and at last with ether. The exhausted 
bran dried at 212° Fahr., formed a yellowish white powder, having a 
mealy taste, and weighed 33.5 grains ; the employed seeds, weighed 
with their shells, yielded accordingly 35.5 per cent, oil, 33.5 per cent, 
bran, and 31.0 per cent, shells. 
Geiger says, he found in castor seeds, besides 46.19 per cent, oil 
(which also possessed an acrid taste) fecula (amylon?) together with 
gum and albumen. Buchner, however, convinced himself that the 
residue freed from oil, consists for the greater part, of emulsin, is not 
coloured blue by iodine, and contains, therefore, no starch, but sugar; 
for a very diluted emulsio ricmi when mixed with washed yeast, under- 
goes the alcoholic fermentation at a low temperature.- — Ibid, from 
Buchner' s Reperiorium. 
The Bi azil-Nut Tree. — The one of all these most attractive was that 
which produces the Brazil-nut, called in the country castanhas. Botani- 
cally it is the BerthoHetia excelsa. This tree was upwards of 100 feet 
in height, and between two and three in diameter. From the branches 
were depending the fruits, large as cocoa-nuts. The shell of these is 
nearly half an inch in thicknessj and contains the triangular nuts, so 
nicely packed, that once removed no skill can replace them. It is no 
easy matter to break this tough coverhig, requiring some instrument 
and the exercise of considerable strength; yet we were assured by ar;, 
intelligent friend at the Barra of the Rio Negro that the GuarihaSj or 
howling monkeys, are in the habit of breaking them by stiiking them 
