42  8         Pharmaceutical  Colleges  and  Associations,  {^'"sipt.'is^ys^'"' 
presence  of  dissolved  sulphide  by  the  reaction  with  nitroprusside,  while,  at  the  same 
time,  silver  remains  in  solution  and  is  precipitated  on  the  further  addition  of  sodium 
sulphide, 
M.  Balland  stated  in  a  note,  that  he  had  observed  upon  old  Roman  copper  coins 
found  near  Cherchell,  the  formation  of  malachit  and  ziguelln  (cuprous  oxide),  the 
simultaneous  production  of  the  two  compounds  being  of  interest. 
M.  Limousin  exhibited  some  sugar-potions  [sucres-tisanes)  intended  for  the  ex- 
temporaneous preparation  of  draughts.  They  appear  to  be  saccharated  extracts,  ob- 
tained by  evaporating  the  infusion  or  decoction  with  sugar.  Similar  preparations 
have  been  used  in  Paris  for  a  long  time,  and  were  proposed  many  years  ago  [see 
"Amer.  Journ.  Pharm.,"  1853,  p.  271). 
At  the  session  held  June  ad,  M.  Polacci  presented  a  paper  describing  experiments, 
whereby  it  was  proven  that  flowers  of  sulphur,  when  moistened  with  distilled  water 
and  exposed  to  the  air,  slowly  form  sulphuric  acid  at  a  low  temperature,  more 
rapidly  at  a  temperature  of  35°  to  40°  C.  (95°  to  104°  F.),  and  in  much  shorter  time 
at  65°  to  70°  C.  (149  to  158°  F.). 
M.  Roussln  read  a  paper  "On  the  saccharine  principle  of  licorice  root  and  an 
ammoniacal  compound  of  glycyrrhizin"  [see  page  405).  M,  Baudrlmont  had  often 
noticed  that  syrup  of  citric  acid  added  to  a  mixture  sweetened  by  licorice,  deprived 
it  of  its  sweet  taste.  M.  Bussy  said  that,  as  a  consequence  of  these  observations, 
licorice  was  not  adapted  for  sweetening  mixtures  containing  alkaloids  in  solution. 
In  answer  to  a  question  by  M.  Dubail,  M.  Roussln  stated  that  glycyrrhlzln  forms 
compounds  with  potassa  and  soda,  but  the  ammonia  compound  is  preferable  because 
an  excess  of  the  base  and  a  disagreeable  taste  of  the  product  is  then  avoided.  M. 
Mlalhe  stated  that  the  saliva  of  diabetic  patients  was  unusually  acid,  and  that  this 
explains  the  reason  why  they  do  not  perceive  the  taste  of  licorice.  On  prolonged 
mastication,  however,  the  saliva  becomes  alkaline. 
M.  Baudrlmont  read  a  paper  "  On  the  preparation  of  crystallized  monosulphide  of 
sodium^^  stating  that  when  sulphuretted  hydrogen  is  passed  into  solution  of  caustic 
soda  of  36°,  or,  better,  of  4o°B.,  the  temperature  being  maintained  below  i5°C.  (59° 
F.j,  needles  are  soon  formed,  which  probably  have  the  composition  NagS,  6H2O, 
but  afterwards  a  magma  of  octahedral  crystals  of  the  composition  NasS,  9H2O  is 
observed.  This  composition  was  verified  by  analysis  with  a  titrated  solution  of 
iodine.  The  sulphydrate  of  sodium,  NaHS,  was  found  to  beuncrystallizable.  The 
crystallized  monosulphide  of  sodium  is  freely  soluble  in  water,  but  little  in  caustic 
soda.  The  crystals  obtained  under  the  above-named  conditions  from  an  alkaline 
solution  are  therefore  pure  monosulphide  of  sodium. 
At  the  meeting,  held  July  7th,  M.  P.  Carles  presented  a  note  relative  to  the  oc- 
currence of  the  alkaloids  in  cinchona  barks.  He  affirms  the  correctness  of  How- 
ard's results,  that  they  predominate  in  the  outer  portion  of  the  bark.  He  also  pre- 
sented a  note  "  On  the  artificial  coloration  of  brandy  by  caramel,  to  give  it  the 
appearance  of  age."  This  may  be  detected  by  agitating  a  sample  briskly  with  one- 
sixth  of  its  volume  of  egg  albumen  and  filtering,  when  brandy  colored  by  caramel 
will  retain  its  color,  while  the  color  will  have  disappeared  if  it  was  produced  from 
the  wood  of  the  cask.  Sulphate  of  iron  produces  in  the  latter  a  greenish-black 
coloration,  but  no  change  with  the  former.  (The  addition  of  a  little  tannin  or  in- 
fusion of  oak-bark  will  produce  a  similar  reaction  in  artificially-colored  brandy. — 
Editor  Amer.  Journ.  Pharm.) 
