102 
PraGtical  Notes. 
i  Am.  Jour.  Pharm. 
t       Feb.,  1883. 
cent.j  albumen  and  casein  were  mostly  peptonized,  and  minute  quanti- 
ties of  leucin,  tyrosin,  and  ammonia  were  found,  together  with  traces  of 
acids,  the  nature  of  which  was  not  established  ;  organized  ferments 
could  not  be  observed,  and  the  changes  were  ascribed  to  the  long  con- 
tinued mutual  action  of  the  constituents  upon  one  another. 
C.  Loew  {"  Berichte,  1882,  p.  1482  ")  states,  that  milk  which  has 
been  heated  for  some  time  to  120°C.  will  keep  for  a  number  of  years. 
But  he  examined  a  milk  which  had  been  kept  for  8  years  after  having 
been  heated  to  101  °C.  for  40  minutes,  and  which  was  brownish,  of  a 
faint  acid  reaction,  nearly  inodorous,  but  intensely  bitter.  The  milk- 
sugar  had  been  completely  transformed  into  lactose  and  glucose,  and 
the  casein  and  albumin  into  peptone,  so  that  potassium  ferrocyanide 
and  acetic  acid  j)roduce(l  not  even  a  turbidity,  while  tannin,  alcohol, 
mercuric  nitrate,  and  phosphotungstic  acid  gave  bulky  precipitates.  A 
portion  of  the  peptone  had  been  converted  into  leucin,  tyrosin,  and 
ammonia,  while  a  granular  deposit,  which  was  insoluble  in  boiling 
water  and  alcohol,  appeared  to  be  an  anhydride  of  tyrosin. 
Perfumery. — A  Vomacka  recommends  the  following  preparations  as 
being  of  excellent  quality ;  the  alcohol  used  should  be  distilled  from 
wine,  except  where  otherwise  directed. 
Eau  de  BreUfeld,  digest  for  3  days  orris  root,  230  grams,  in  spirit  of 
wine  2,000  grams,  and  add  a  tincture  prepared  from  spirit  of  wine  300 
grams,  oil  of  lemon  70  drops,  Turkey  oil  of  rose  60  drops,  oil  of 
neroli  bigarade  70  drojxs,  and  musk  0']5  gram. 
PJau  de  Colof/ne. — Dissolve  oil  of  orange  and  oil  of  lemon,  each  15 
grams,  oil  of  bergamot  6  grams  in  rectified  spirit  of  wine  3,000  grams. 
Also  dissolve  oil  of  neroli  petals  1  gram,  oil  of  neroli  bigarade  1*5 
gram  in  rectified  spirit  of  rye  1,000  grams.  After  5  or  10  days,  mix 
the  two  solutions.  The  fragrance  improves  by  age;  but  a  more  deli- 
cate odor  is  produced  by  distilling  the  mixture.  To  the  distillate,  oil  of 
rosemary  2  grams  is  added. 
Extrait  d^ Heliotrope. — Dissolve  heliotropin  1  gram,  in  rectified  spirit 
of  wine  100  grams  ;  the  addition  of  ambergris  0*1  gram  renders  the 
perfume  more  permanent. 
Sachet  d^ Heliotrope. — Dissolve  heliotropin  1  gram,  in  spirit  of  wine 
25  grams,  and  incorporate  the  solution  with  granulated  orris  root  200 
grams;  after  partial  drying  in  the  air,  put  into  suitable  bags.  Black 
silk  absorbs  the  odor  best  and  retains  it  longest;  next  follow  in  the 
order  given  blue,  red,  green,  and  yellow^  ^\\\^.—Bundschau,  1882, 
p.  651  ;  from  Casopis  cesk.  Uk. 
