2  Analysis  of  Bitter  Wine  of  Iron.  {^'^•/an.?im'"'" 
in  reference  to  the  different  samples  I  will  designate  that  prepared  by 
myself  No.  1.,  and  the  consecutive  numerals  to  6  for  those  investi- 
gated. 
Physical  properties. — The  officinal  product  could  be  described  in 
regard  to  physical  properties  as  follows :  a  greenish-yellow-brown 
syrupy  liquid,  having  an  agreeable  orange  and  vinous  odor,  a  bitter 
and  mild  ferruginous  taste,  a  slightly  acid  reaction,  and  the  specific 
gravity  from  1.110  to  1.120. 
In  physical  properties,  compared  with  No.  1,  the  other  samples 
shared  quite  a  range  of  differences.  No.  2  alone  showed  the  peculiar 
greenish  color,  which  is  due  to  the  solution  of  citrate  of  iron  and 
quinine.  In  the  other  the  color  varied  from  light  to  dark  reddish- 
brown.  But  one  sample.  No.  5,  possessed  the  bitter  taste  equal  to  No. 
1.  Nos.  2,  3  and  4  were  not  quite  so  bitter,  and  No.  6  was  almost 
destitute  of  bitterness.  The  specific  gravities  v^aried  from  1.041  to 
10-91  at  20°  C. 
Dztermination  of  alcohol. — The  method  used  was  that  recommended 
by  the  pharmacopoeia  for  white  wine.  The  percentage  in  No.  1  was 
found  to  be  20*5  by  weight.  Nos.  2,  3  and  5  showed  respect- 
ively 15'75  per  cent.,  14-27  per  cent,  and  13  per  cent.;  Nos.  4 
and  6  somewhat  lower,  9-57  per  cent,  and  9'36  per  cent. 
Dry  residue,  ash  and  iron. — The  dry  extract  was  obtained  by  evapo- 
rating 20  gm.  at  a  temperature  of  100°  to  110°  C,  until  no 
further  loss  of  weight  occurred,  and  was  found  to  be  13.25  per  cent, 
in  No.  1,  and  varying  from  5.65  per  cent,  to  11.20  per  cent,  in  the 
others.  The  ash  was  obtained  by  ignition  at  a  red  heat  until  a  fixed 
weight  remained.  The  color  varied  from  light-gray  in  No.  2,  to 
red-brown  in  No.  1,  and  the  amount  from  0.7  per  cent,  in  No.  1,  to  2 
per  cent,  in  one  of  the  others.  From  this  ash  the  iron  was  estimated 
by  dissolving  in  hydrochloric  acid,  evaporating  excess  of  acid  and  pre- 
cipitating with  ammonium  hydrate,  Avasliing  thoroughly  with  hot 
water,  igniting  and  weighing  as  ferric  oxide.  No.  1  showed  the 
highest,  0.5  per  cent.,  the  lowest  being  0.225  per  cent. 
Estimation  of  quinine. — In  assaying  the  amount  of  quinine  present, 
the  follow^ing  method  of  extracting  the  alkaloid  was  resorted  to :  20 
gm.  of  the  bitter  wine  of  iron  were  placed  in  a  glass  separator ; 
to  this  was  added  an  aqueous  solution  of  0.1  gm.  of  tartaric  acid  and 
then  solution  of  soda  in  slight  excess.  This  was  then  agitated  with 
four  successive  portions  of  chloroform,  each  of  10  c.c.    After  separa- 
