jAni.  Jour.  Pharm. ) 
Feb.,  188:5.  j 
Practical  Notes. 
101 
"with  methyl  iodide  Ibid,  p.  2,570  The  compound  named  sub- 
jected .to  reduction  by  tin  and  hydrochloric  acid,  unites  with  4  atoms  of 
hydrogen,  forming  methoxychinoliyie  tetrahydruret  C10H13NO,  which  is 
a  heavy  thick  oil,  soluble  in  hot  water,  freely  soluble  in  ether  and  lig- 
roin,  and  having  a  sweetish  odor,  somewhat  resembling  that  of  methyl- 
aniline,  and  becoming  pungent  on  heating.  Ferric  chloride  imparts  an 
intense  red  color,  which  disappears  gradually  on  heating.  The  hydro- 
chloride, C^oHjgNO.HCl,  is  precipitated  in  crystalline  floccules  on 
passing  a  current  of  dry  hydrochloric  acid  into  an  etherial  solution  of 
the  base,  and  crystallizes  from  alcoholic  ether  in  thick,  colorless  prisms. 
Professor  Dr.  Filehne,  of  Erlangen  ('^Berl.  Klin.  Woch.''),  describes 
the  kairine  hydrochloride  as  a  gray -yellowish  crystalline  powder,  which 
is  easily  soluble  in  water,  and  has  a  bitter  saline,  at  the  same  time 
%omatic  odor,  resembling  somewhat  that  of  guaiacol,  but  not  burning. 
Doses  of  1*0  or  1*5  gram  taken  by  healthy  adults,  are  without  any 
physiological  action.  The  dose  for  sick  adults,  particularly  if  weakly, 
should  not  exceed  1*0  gram  every  two  hours,  to  prevent  cyanosis. 
Doses  of  I'O  gram  should  be  given  at  intervals  of  not  more  than  two 
and  a  half  hours,  and  0*5  gram  every  1  J,  or  not  exceeding  2  hours  ;  the 
author  prefers  to  give  0'3  to  0.5  gram  every  hour,  or  hour  and  a  half. 
Skim-milk  as  Food. — Ritthausen  regards  skim-milk  as  a  valuable 
food  for  man  and  beast,  2*8  liters  of  it  containing  as  much  nitrogenous 
matter  as  a  pound  of  meat,  and  it  is  much  cheaper.  J.  Stohmann  has 
calculated  that  1  liter  skim-milk  corresponds  in  nutritive  value  to 
160  grams  of  boneless  meat. 
J.  Koenig  shows  that  skim-milk  is  by  far  the  cheapest  and  most 
nutritious  food  for  adults,  and  that  the  proportion  of  the  cost  of  1,000 
nutritive  units  is  41*7  for  skim-milk,  71*4  for  pork,  81*7  for  butter, 
and  201*2  for  eggs. — Jour.  Chem.  Soc,  1883,  p.  102  ;  from  Bied. 
Centr.,  1882,  p.  641,  693. 
Alteration  of  Preserved  Milk. — Several  years  ago  Naegeli  observed 
that  preserved  milk,  which  has  not  been  heated  to  a  sufficiently  high 
temperature,  or  not  long  enough,  gradually  acquires  an  intensely  bitter 
taste,  the  casein  at  the  same  time  being  peptonized  ;  he  ascribed  the 
change  to  the  influence  of  schizomycetes  ("  Naegeli,  Theorie  der  Gahr- 
ung,  p.  89  Eecently  Meissl  examined  a  milk  Berichte,  1882,  p. 
1259  '^),  which  had  been  preserved  by  heating,  and  keeping  it  in  well 
sealed  bottles.  After  one  year  it  had  acquired  a  bitterish  taste ;  the  fat 
was  somewhat  rancid  and  bleached,  the  milk-sugar  unaltered  4  to  5  per 
