448  Abstracts  from  the  French  Journals.  {^"'sSt.^isS^'""" 
100  parts  of  distilled  water  are  mixed  with  10-12  parts  of  pure 
concentrated  HsSO^  and  to  this  is  added,  drop  by  drop,  the  BaOg  mixed 
with  sufficient  distilled  water  to  form  a  thin  paste  until  the  acid  is 
almost  neutralized.  The  BaOg  if  added  in  too  large  portions  acts  de- 
composingly  on  the  H2O2  formed.  The  last  traces  of  H2SO4  are  best 
neutralized  by  cautious  addition  of  Ba(0H)2;  after  standing  24  hours 
the  clear  liquid  is  tested  for  Ba  and  HgSO^  and,  if  free  from  both,  the 
liquid  is  syphoned  off  and,  if  necessary,  filtered.  Should  either  be 
present  it  would  have  to  be  removed  by  addition  of  the  proper  rea- 
gent, and  the  precipitate  separated. 
The  H2O2,  thus  purified,  contains  about  3  per  cent,  and  will  stand 
the  most  rigorous  tests  for  purity  and  stability. 
ABSTRACTS  FROM  THE  FREXCH  JOURNALS. 
Translated  for  the  American  Journal  of  Pharmacy. 
Eotlsifying  Mixtuke. — The  following  is  recommended  by  Nicot 
for  making  emulsions  and  for  neutralizing  the  taste  of  oily  and  resin- 
ous drugs :  Bark  of  quillaia  saponaria,  20  gm. ;  balsam  of  tolu, 
200  gm. ;  vanilla,  5  gm. ;  peel  of  two  lemons ;  alcohol  of  80%, 
1  Litre.  The  bark  is  bruised  with  the  balsam  and  vanilla ;  the  peel  is 
added  in  small  pieces,  and  the  whole  is  then  macerated  with  alcohol 
for  10  days;  filter.  This  tincture  will  quickly  emulsionize  ol.  ricini, 
copaiba,  scammony,  etc.  For  ol.  ricini,  30  gm.,  use  2  gm.  of  the 
emulsive  mixture ;  mix  rapidly  in  a  mortar  and  add  by  degrees  a 
syrup  composed  of  syr.  simp.,  40  gm. ;  aq.  aurant.  flor.,  10  gm.^ — 
Bull.  gen.  de  therap.,  July  30,  1888. 
Prepaeatiox  of  Fruit  Syrups. — The  pure  juice  contains  car- 
bonic acid;  the  sugar  is  usually  added  while  the  juice  is  cold,  and 
when  heat  is  added,  the  gas,  being  unable  to  escape  from  the  thick 
liquid,  tends  to  raise  a  portion  of  the  mass  from  the  bottom  of  the 
vessel.  The  mixture  thus  becomes  overheated  and  causes  the  forma- 
tion of  caramel.  M.  Manch  de  Ph.  et  de  Ch.,  July  15)  recom- 
mends that  the  carbonic  acid  be  driven  olf  the  juice,  by  heat,  before 
the  sugar  is  added,  and  the  loss  made  up  with  distilled  water. 
^See  also  paper  by  H.  Collier  in  Amer.  Jour.  Pharm.,  1880,  pp.  41-44. 
