398  Gleanings  from  the  European  Journals,  {^"^  siprxs^s^"''"' 
rosive  sublimate,  is  dried  in  thin  slices  at  a  temperature  of  30°  to  40^ 
C.  (86°  to  104°  F.)  ;  it  will  then  still  contain  about  12  percent,  of 
water.  One  part  of  this  soap  is  dissolved  in  20  parts  of  boiling  dis- 
tilled water,  strained,  and  a  solution  of  one  part  of  ferrous  sulphate  in 
10  parts  of  water  added,  with  continued  agitation.  The  whitish-grey 
precipitate,  which,  in  contact  with  the  air,  speedily  turns  greenish  and 
finally  brown,  is  rapidly  collected  upon  linen,  washed  and  expressed. 
This  press  cake  is  externally  red-brown  from  ferric  oleinate,  internally 
grey  (ferrous  oleinate),  and  does  not  alter  on  keeping.  To  prepare 
the  ferrated  oil,  four  parts  of  this  oleinate  of  iron  are  fused  by  means  of  a 
steam-bath,  when  96  parts  of  cod-liver  oil  are  added  in  small  quantities 
and  the  heat  continued  for  about  45  minutes  ;  it  is  then  filtered,  or, 
better,  allowed  to  settle  in  a  closed  vessel,  and  decanted. 
Thus  prepared,  ferrated  cod-liver  oil  has  a  mild  taste,  and  contains 
the  iron  mainly  as  a  ferrous  salt  ;  it  contains  about  i  per  cent,  of  metal- 
lic iron. — Arch'iv  d.  Pharm.^  1875,  July,  pp.  21-23. 
Adulterated  Oil  of  Cloves  was  noticed  by  Ed.  Schaer.  Tt  had  the 
spec.  grav.  0*960,  and  boiled  between  165°  and  170°  C.  (329°  and 
338°  F.),  at  which  temperature  about  one-half  distilled  over,  when  the 
boiling-point  rose  to  235°  and  245°  C.  (455°  and  473°  F.).  Pure  oil 
of  cloves  varies  in  spec.  grav.  between  i'03  and  i'o6,  and  boils  between 
240°  and  255°  C.  (464°  and  491°  F.),  its  carbohydrogen  boiling  be- 
tween 251°  and  255°  C,  and  its  oxygenated  portion  (eugenol  or  eu- 
genic acid)  at  252°  (according  to  Stenhouse  at  242°  C). 
The  above  oil  was,  therefore,  adulterated  with  at  least  40  per  cent, 
of  a  lighter  oxygenated  oil,  the  nature  of  which  was  not  determined, 
the  smell  being  hidden  by  the  odor  of  oil  of  cloves,  which  had  distilled 
over. — Schweiz.  Wochenschr.  f  Phar.^  ^875,  No.  25. 
Iodine  in  liquids  containing  tannin  cannot  be  detected  by  starch  paste. 
Tessier  recommends  to  add  to  such  liquids  in  a  watch-glass  a  little 
ferric  sulphate,  and  to  cover  the  glass  with  paper  coated  with  starch 
paste.  Tannate  of  iron  will  be  precipitated,  and  a  blue  color  imparted 
by  the  iodine  to  the  paper  cover. — Phar,  Cent.  Halle^  ^875,  No.  23^ 
from  fahresb.  Phys.  Ver.  Frankf. 
Tarry  products  in  ammonia  are  detected  by  adding  some  ammonia 
drop  by  drop  to  some  colorless  nitric  acid,  previously  diluted  with  one- 
fourth  its  volume  of  water.  Toluidin  and  anilin,  which  are  nearly  al- 
ways present  in  ammonia  water  made  from  gas  liquor,  impart  at  once 
