412  Gleanings  from  the  Foreign  Journals.  {AmsS\f7h6arm* 
which,  according  to  recent  investigations,  are  closely  related  to  cymol, 
CI0H14.  The  authors  prepared  Pfaundler's  monochlor- terpen  by  react- 
ing upon  camphor  with  pentachloride  of  phosphorus,  according  to  the 
equation,  C10H16O+PCl5=POCJs+HCl+C10H15Cl.  A  solution  of 
the  chlorinated  terpen  and  of  ethyl  iodide  in  pure  benzol  was  added  to 
sodium  kept  under  benzol  and  the  mixture  heated  in  a  water  bath,  the 
flask  being  connected  with  a  reversed  condenser.  By  repeated  frac- 
tional distillation  and  cooling  the  fractions  with  ice,  crystals  were 
obtained,  which  were  further  purified  by  expression  and  recrystalliza- 
tion  from  ether,  when  they  constitute  pure  aeterpen,  C12H20,  formed  as 
follows:  C10H15Cl+IC2H5+Na2=NaCl+NaI+C10H15  C2H5.  In 
appearance,  and  even  in  odor,  the  new  compound  resembles  camphor, 
but  has  about  the  consistency  of  wax;  it  fuses  at  63*5°  C.  (146*3°  F.), 
boils  without  decomposition  at  153°  C.  (307*4°  F. — uncorrected)  and 
volatilizes  readily  at  ordinary  temperature.  It  is  insoluble  in  water, 
but  very  soluble  in  ether,  benzol,  etc. 
The  other  products  of  decomposition  have  not  yet  been  examined. 
— Ber.  d.  d.  Chem.  Ges.,  1876,  877-880. 
Extract  of  Malt  with  Quinia. — Hager  recommends  to  discard  the  use 
of  quinia  sulphate  in  this  preparation,  which  thereby  acquires  a  bitter 
taste.  This  is  avoided  if  quinia  tannate,  prepared  by  Rozsnyay's 
method  ("Amer.  Jour.  Phar.,"  1875,  p.  268),  is  used.  One  part  of 
the  tannate,  dissolved  in  100  parts  of  neutral  extract  of  malt,  alters 
neither  the  taste  nor  color  of  the  latter,  and  does  not  separate  any 
sediment.    After  diluting  it,  a  slight  bitter  taste  is  produced  in  a  day. 
For  ferrated  extract  of  malt  an  improvement  on  the  formula  of  the 
German  "  Pharmacopoeia  "  ("Am.  Jour.  Phar.,"  1873,  I09)  ls  recom~ 
mended,  whereby  the  taste  is  not  affected.  Three  parts  of  iron  sac- 
charate  {ibid.,  p.  161)  are  rubbed  up  with  seven  parts  of  glycerin  and 
mixed  with  ninety  parts  of  extract  of  malt. 
Iodinixed  extract  of  malt  is  made  by  dissolving  0  0 1  potassium  iodide 
in  100  of  malt  extract. 
Pepsinated  Extract  of  Malt. — Two  parts  of  saccharated  pepsin  are 
triturated  with  five  of  glycerin  and  dissolved  in  ninety-three  of  the 
extract.  This  preparation  is  probably  best  made  extemporaneously, 
since  the  taste  is  modified  after  awhile,  without,  however,  becoming 
disagreeable. 
Extract  of  malt  with  hops  may,  perhaps,  be  made  by  dissolving  one 
