156 
GOLCOINE — GLYCONINE. 
bottle  had  also  its  exhilarating  effect  upon  closer  examination. 
Lately  the  same  substance  has  been  mentioned  again,  under  the 
less  suspicious  name  of  glyconine,  which  though  to  me  seems 
hardly  expressive  of  the  nature  of  the  substance,  since  many 
others  may,  with  equal  right,  claim  this  name,  which  expresses 
only  their  sweetness,  unless  we  turn  the  philological  somersault 
of  affixing  some  value  to  the  innocent  conine  ending  of  the  word. 
If  the  writer  had  not  such  a  respectful  horror  of  authorities  and 
established  things,  he  would  suggest  glycerodine  as  the  true  ex- 
pression of  the  nature  of  the  preparation,  since  the  constituents 
of  the  egg  are  all  present,  even  if  a  great  part  of  its  albumen 
has  been  removed  with  the  whites.  Knowing  from  personal 
observation  the  usefulness  of  the  article  considered  for  the  pur- 
pose recommended  above,  I  would  add,  that  time  does  neither 
destroy  nor  modify  this  healing  effect  of  glyconine,  even  after 
an  exposure  of  more  than  a  year  to  atmospheric  influence,  which 
by  good  glycerine  seems  to  be  kept  perfectly  at  bay,  while  with- 
out it  the  yolk,  like  all  protein  substances,  is  rapidly  decom- 
posed. This  last  fact,  above  all  others,  perhaps  excluded  the 
use  of  yolk  in  pharmacy,  although  it  has  been  exceptionally  em- 
ployed in  some  disorders  of  the  scalp,  either  in  the  shape  of  the 
entire  yolk,  or  in  that  of  the  oil  extracted  from  the  same,  as 
also  in  the  shape  of  soap,  which  in  Europe  is  manufactured  to 
some  extent. 
This  property  of  stability  of  this  glycerole  will  recommend  its 
general  use  as  soon  as  it  is  more  known. 
Considering  the  constitution  of  the  yolk,  it  occurred  to  me 
that  this  glyconine  would  form  a  very  efficient  dietary  article, 
and  would  fill  a  vacancy  which  still  exists,  in  spite  of  the  differ- 
ent preparations  of  bran  offered  for  sale  in  the  drug  market. 
They  contain  a  large  amount  of  nourishing  proteine,  but  upon  it 
alone  their  merit  rests. 
If  we  examine,  on  the  other  hand,  the  yolk  of  the  egg,  we 
find  the  yolk  corpuscles  and  fat  globules,  the  last  named  of 
which  may  be  distinguished  under  the  microscope  by  their  less 
intense  yellow  color.  These  fat  globules  are  very  rich  in  phos- 
phorised  matters,  which  may  be  separated  by  extraction  of  the 
yolk  with  ether,  which,  upon  evaporation  and  incineration  of  the 
