MISCELLANY. 
237 
basin, and this is heated until the mixture, which is at first turbid, be- 
comes transparent. 
The mixture which is obtained by adding oil of turpentine in the 
process of distilling the plants is detected in the same manner. 
It is to be regretted that the process of M. Mero cannot be applied in 
a general manner. It will not detect the essential oil of turpentine in 
the essential oils of thyme and of rosemary. However, it furnishes the 
means of recognising the adulteration of several of the esssential oils 
most in use. 
The Societe cV Encouragement has voted a medal to M. Mero. In 
some experiments before the Committee, he proved that he could de- 
termine at once the mixtures which contained 5 per cent, of oil of tur- 
pentine, and was moreover able to tell very nearly the proportions of 
the mixtures. — Chem. Gaz. : from J own. dc Pharm. 
Occurrence of Starch in Fruits. — Dobereiner found starch abundantly 
in green and half-ripe apples and pears. Mayer also found a consider- 
able quantity of starch in the juice of apples. According to Schubert, 
however, starch does not occur until a later period of their develope- 
ment. He found in September that the surfaces of winter peas, exposed 
by transverse section, yielded as deep a violet colour with iodine as is 
observed in potatoes similarly treated, whilst no reaction occurred in 
the immature fruit. The period during which fruits contain starch does 
not appear to be of long duration. — lb. from Journ.fur Prakt. Chem. 
On the Preparation of Strychnic Acid. By M. Rousseau. — Strychnic 
acid is best prepared by forming 3 parts of strychnine with 1 part chlo- 
rate of potash and some water into a thick paste, and warming this with 
the addition of a few drops of sulphuric acid, after which from 8 to 10 
times the weight of distilled water is added, and the whole boiled for a 
few minutes. On cooling, frequently some sulphate of strychnine or 
pure strychnine is deposited ; they are separated by filtration and the 
filtered solution evaporated to crystallization. The acid may be then 
purified by washing with alcohol. It is of a pure white colour, readily 
soluble in water, but with difficulty in alcohol, has a strong acid reaction, 
and decomposes carbonates; it disolves the oxides of copper, zinc and 
iron, and yields crystalline salts; it crystallizes in fine needles of a pure 
acid taste, is not volatile, but is decomposed by heat. The potash salt 
is white, soluble in water, insoluble in alcohol, crystallizes in four- 
sided prisms, and has a cooling taste. The persalt of iron is brick-red, 
of very acrid taste, and extremely deliquescent. The persalt of copper 
crystallizes in green rhombic prisms, has a styptic taste, and is soluble 
in water but insoluble in alcohol. — lb. from Journ. de Chim. MSd 
