OBSERVATIONS ON PODOPHYLLUM PELTATUM. 167 
the same quantity of active principle, in a much smaller 
bulk. Sixteen ounces of the fresh root loses in drying 111 
ounces of its weight, consequently 100 lbs. of the fresh, 
would yield 28 lbs. of dry root. Great care should be taken 
to exclude moisture from the dried root, as in this state it is 
deliquescent. The fresh root should be dried in the sun. 
CHEMICAL HISTORY. 
Vegetable Albumen. — An ounce of the fresh root was 
beaten into a pulp, with a portion of water, and the fluid 
separated by filtering. This liquid was precipitated of a 
dirty white colour by bichloride of mercury and ferrocyanide 
of potassium, and when heated to the boiling point a coagu- 
lum was produced, which, taken in connection with the two 
preceding tests, indicates the presence of vegetable albumen. 
This albuminous matter appears to be rendered insoluble 
by drying the root, as the cold infusion yields no evidence 
of its presence to the tests mentioned. 
Gum. — Another portion of the decoction was precipitated 
by the solution of subacetate of lead of a dirty yellow colour ; 
the precipitate when dried assumed a reddish brown hue. 
A cold infusion of the dry root coarsely powdered, was 
made, filtered, and tested for albumen, from which it proved 
to be perfectly free. To this infusion a solution of subace- 
tate of lead was added, which produced a dirty yellow 
curdy precipitate, which did not change its colour like that in 
the preceding experiment. Another portion of the infusion 
was mixed with its bulk of alcohol, which caused a precipi- 
tate of the same colour. 
Starch. — The decociion made with one ounce of May 
apple root to a pint of water, was precipitated of a dark 
blue colour by tincture of iodine. 
Gallic Acid. — The presence of tannin in the decoction 
was not indicated on the addition of gelatin ; but by the 
solutions of the per salts of iron a dark colored precipitate 
was thrown down, indicative of gallic cicid. 
