PHARMACEUTICAL  GLEANINGS. 
19 
with  some  other  gas  having  antiseptic  qualities.  After  trying 
chlorine,  ammonia  and  others,  he  found  that  nitric  oxide  (NO2) 
gas  was  most  efficient.  Half  a  pound  of  fresh  meat  was  sus- 
pended in  a  glass  stoppered  bottle,  on  a  spit  of  wood,  and  the 
bottle  filled  with  nitric  acid.  "At  the  end  of  21  days  the  color 
was  not  changed,  there  was  a  faint  odor  of  nitrous  acid,  and  the 
beef  was  perfectly  fresh  and  good."  From  his  numerous  experi- 
ments, Mr.  Hamilton  concludes,  "  that  nitric  oxide  preserves  beef 
from  putrifaction  for  at  least  five  months.  The  meat  retains  its 
natural  color  and  consistence  almost  perfectly  unchanged.  It  is 
necessary  that  the  proportion  of  gas  to  beef  should  not  be  below 
a  certain  relation,  else  the  meat  spoils ;  and  on  the  other  hand,-  if 
the  quantity  of  gas  is  too  large,  the  juices  of  the  meat  exude  in 
too  large  a  quantity.  Meat  preserved  in  this  way,  when  roasted, 
is  apt  to  have  an  acid  taste,  but  when  boiled  in  several  waters 
this  is  removed.  The  author  believes  the  injurious  action  of  the 
gas  may  be  modified  by  the  admixture  of  nitrogen." — [Pharm. 
Jour.} 
Black  pepper  of  Western  Africa,  Qubeba  Olusii,  (Miguel.)  Dr. 
W.  F.  Daniell,  (in  the  Pharm.  Jour.,  for  Nov.  1851,)  gives  a 
detailed  account  of  this  plant,  accompanied  by  a  figure.  This 
species  of  pepper  appears  to  have  been  known  in  early  Portuguese 
commerce  with  Africa,  and  is  produced  in  the  mountainous  coun- 
tries of  equinoctial  Africa.  The  plant  is  climbing,  and  attaches 
itself  to  trees  in  the  forest,  flowers  in  October  and  November,  and 
the  fruit  is  collected  in  January,  while  yet  immature.  The  fruit 
is  borne  on  an  irregular  raceme.  The  dried  berries  are  globose, 
and  have  the  remains  of  the  stalk  attached,  which  has  given  them 
the  name  of  tailed  pepper.  Their  taste  is  camphoraceous, 
peppery  and  moderately  acid  in  a  fresh  state,  diffusing  a  ricli 
aromatic  odor,  and  reminding  one  of  cubebs  when  chewed,  but 
are  more  allied  to  black  pepper  on  the  whole. 
According  to  Mr.  Hanbury,  these  berries  have  been  imported 
recently  as  African  Oubebs.  Dr.  Daniell  is  not  aware  that  they 
are  used  in  Africa,  for  the  purposes  to  which  the  East  Indian 
drug  is  applied. 
Mercurial  Ointment.  M.  Pomenti,  of  Bastia,  recommends 
the  use  of  nitrate  of  potassa  to  facilitate  the  extinguishment  of 
mercury,  in  making  this  ointment.  A  drachm  and  a  half  of  the 
salt  dissolved  in  a  little  water,  and  mixed  with  eight  ounces  of 
