AmAJP°rii;woLrm*}    Recent  Literature  Relating  to  Pharmacy.  199 
are  broken,  the  white  separated  from  the  yolk,  the  latter  poured  into 
gigantic  reservoirs,  mixed  with  salt  to  prevent  fermentation,  thor- 
oughly agitated,  and  shipped  in  barrels.  The  egg  white  is  exposed 
to  the  air  in  open  casks,  in  well-heated  rooms,  until  it  attains  a  cer- 
tain degree  of  fermentation.  Then  it  is  drawn  off  by  means  of  taps, 
placed  into  small  open  zinc  vessels  and  allowed  to  stand  some  time; 
subsequently  it  is  dried  at  a  higher  temperature,  which  transforms 
the  egg  albumin  into  dry  friable  cakes.  In  this  form  the  article  is 
packed  into  cases  and  shipped.  At  present  five  firms  are  engaged 
in  this  industry,  three  German,  one  Austrian  and  one  French,  who 
work  up,  in  the  aggregate,  from  300,000  to  310,000  eggs  daily. 
L.  F.  K. 
PHENYL- ETHYL  ALCOHOL  IN  ROSE  BLOSSOMS. 
Ordinary  rose  oil  as  usually  made  never  possesses  the  true  odor 
of  the  rose.  Many  attempts  have  been  made  to  obtain  the  true 
natural  odor  of  the  rose  by  means  of  the  volatile  solvents.  It 
was  found  by  H.  Walbaum  (Ber.,  1900,  33,  2299)  that  an  oil  ob- 
tained in  this  way  from  the  fresh  leaves  consisted  for  the  greater 
part  of  phenyl-ethyl  alcohol,  while  geraniol  is  the  principal  constitu- 
ent of  oil  distilled  with  water,  from  fresh  leaves.  On  extracting  90 
kilos  of  the  dried  rose  leaves  by  means  of  ether,  distilling  the  ex- 
tract in  steam,  then  shaking  the  distillate  with  ether  and  evaporat- 
ing the  ethereal  solution,  there  was  left  a  brown  oil  which  consisted 
for  the  most  part  of  phenyl-ethyl  alcohol.  See  also  Ber.,  1900,  33, 
1720,  and  Chemist-and  Druggist,  1900,  56,  961.  L.  F.  K. 
ROSE  OIL,  GERMAN. 
It  has  been  found  that  German  and  Bulgarian  rose  oils  consist 
essentially  of  geraniol  and  odorless  hydrocarbons  (Bertram  and 
Gildemeister,  Jour,  prakt.  Chetn.,  1894,  49»  Tiemann  and 
Schmidt  {Ber.,  29,  923)  also  found  citronellol  in  Bulgarian  oil. 
Mixtures  of  the  above  do  not  possess  the  odor  of  rose  oil,  conse- 
quently there  must  be  other  odoriferous  constituents  present.  FL 
Walbaum  and  K.  Stephan  [Ber.,  1900,  33,  2302)  determined  to  in- 
vestigate this  matter  and  for  this  purpose  carefully  fractionated, 
partly  by  steam  and  partly  under  diminished  pressure,  1 1  kilos  of 
German  rose  oil  and  examined  the  several  fractions.    This  investi- 
