262  Analytical  Researches  and  Investigations.   { ^^MariSs^'^"^ 
and  the  filtered  liquid  concentrated  in  vacuo,  an  excess  of  sulphuric- 
acid  being  avoided  for  the  better  preservation  of  the  liquid  ;  or  a 
solution  of  potassium  chlorate  is  precipitated  by  hydrofluosilicic  acid- 
—Chem.  Zeitung,  No.  8,  1883,  p.  108,  from  Rep.  an.  Ch.  2,  p.  369. 
On  Two  Coloring  Substances  for  Red  Wines.  By  Carl  Amthor. — 
For  the  recognition  of  vegetable  red  (rouge  vegetal),  a  substance  belong- 
ing to  the  aniline  dyes,  100  cubic  centimeters  of  the  red  wine  are 
evaporated  in  order  to  remove  the  alcohol,  and  after  strongly  acidulat- 
ing with  sulphuric  acid  shaken  with  ether,  and  the  ether  allowed  to 
evaporate  in  a  small  porcelain  capsule,  together  with  a  white  woolen 
thread  ;  the  latter  becomes  of  a  fine  brick -red  color,  by  the  addition  oF 
a  drop  of  ammonia  transitorily  violet,  and  then  discolored ;  by  the 
application  of  acetic  ether,  the  wool  assumes  a  fine  rose-red  color,  and,, 
on  the  addition  of  ammonia,  violet.  By  agitating  the  wine  with 
amy  lie  alcohol,  the  latter  is  colored  red  as  in  the  case  of  fuchsine  ;  but 
while  with  the  latter  substance  the  red  color  disappears  upon  warming 
with  ammonia,  and  is  again  produced  upon  acidulating  with  acetic 
acid,  the  red  color  imparted  to  amylic  alcohol  by  vegetable  red  is 
changed  to  an  evanescent  violet  by  ammonia  water.  Upon  agitation 
the  coloring  matter  is  withdrawn  from  the  amylic  alcohol,  the  latter 
becomes  colorless,  and  the  ammoniacal  liquid  assumes  a  brown-red  or 
dark  fire-red  color  ;  by  the  addition  of  acetic  acid  the  liquid  becomes 
almost  completely  decolorized.  The  red  amylic  alcohol  solution  leaves 
upon  evaporation  a  fine  red  residue,  which  by  ammonia  vapors  becomes 
transitorily  violet.  A  red  liquid  known  as  "Teinte  bordelaise,"  which 
has  been  introduced  from  France  for  the  coloration  of  wine,  was  found 
to  contain  four  per  cent,  by  volume  of  alcohol,  and  to  consist  of  the 
concentrated  and  fermented  juice  of  the  whortleberry. — Ibid.,  p.  109, 
from  Ibid.,  p.  378. 
On  the  Separation  of  Nickel  from  Cobalt.  By  G.  Vortmann. — The- 
author  describes  a  method  for  the  detection  of  nickel  and  cobalt,  which 
in  many  cases  is  more  accurate  and  more  readily  executed  than  the 
methods  of  Fischer  and  Liebig,  It  consists  in  the  varying  behavior 
of  an  ammoniacal  nickel  and  cobalt  solution  toward  sodium  hypo- 
chlorite. From  the  liquid  which  has  been  treated  with  this  oxidizing- 
agent,  and  diluted  with  water,  potassium  hydrate  precipitates  only  the 
nickel  as  hydrate,  whilst  cobalt  remains  in  solution. — Ibid.,  No.  19,. 
1883,  p.  282,  from  Ber.  Akad.  Wien.,  1882,  p.  270. 
Studies  Relating  to  Veratrine.    By  Dr.  Emil  Bosetti. — As  the  start- 
