PHARMACEUTICAL  GLEANINGS. 
315 
Chevallier,  suggests  that  the  common  pellatory  roots  might 
answer  equally  well. 
Chocolate  Iron  Lozenges. — M.  Quevenne,  in  a  communication 
to  the  Academy  of  Medicine,  on  reduced  iron,  has  given  the 
following  recipe  for  chocolate  lozenges,  viz  : 
Take  of  Iron  by  Hydrogen,  (Pulvis  Ferri  U.  S.  P.)  500  grs. 
Vanilla  Chocolate,  7000  grs. 
Simple  Syrup,  q.  s.  or,  2500  grs. 
Divide  the  chocolate  into  666  nuts ;  moisten  slightly  their 
surface  with  syrup,  and  roll  them  in  the  powdered  iron  pre- 
viously mixed  with  a  little  powdered  sugar,  so  as  to  divide 
the  iron  equally  among  all  the  nuts,  and  afterwards  cover  them 
with  a  layer  of  sugar.  Each  lozenge  contains  f  of  a  grain  of 
iron. — [Jour,  de  Chimie  Med.y 
Chocolate  iron  lozenges  each  containing  one  grain  of  iron, 
are  prepared  by  Mr.  S.  Simes,  of  this  city,  in  which  the  iron,  sugar 
and  chocolate  are  incorporated  together,  and  cut  into  oval  tablets 
like  ordinary  lozenges,  which  is  a  much  more  managable  method 
than  the  above. 
Ergot  of  Wheat. — Dr.  Grandclement,  in  his  inaugural  essay, 
(noticed  in  Jour,  de  Chim.  Med.,  for  May  1855)  has  called 
attention  to  the  ergot  of  wheat,  which  is  employed  instead  of 
rye  ergot  at  Clermont-Ferrand  in  France.  In  reference  to  its 
properties,  viewed  in  a  mass,  it  looks  like  ergot  of  rye,  but  ex- 
amined singly  the  two  are  easily  distinguished.  Ergot  of  wheat 
is  less  elongated,  more  in  the  normal  shape  of  the  grain,  and  the 
longitudinal  striae  are  less  equally  deep,  one  being  more  so  than 
the  rest.  Ergot  of  rye  varies  in  length  from  ten  to  seventy 
millimetres ;  on  the  contrary  ergot  of  wheat  varies  from  four  to 
fifteen  millimetres.  The  color  of  wheat  ergot  is  very  similar  to 
that  of  rye,  but  is  sometimes  browner.  Their  taste  is  the  same. 
The  odor  of  wheat  ergot  is  less  disagreeable  than  that  of  rye, 
and  neither  of  them  will  germinate. 
Examined  by  the  microscope,  M.  Grandclement  found ;  1st, 
that  the  sporules  of  wheat  ergot  are  larger  than  those  of  rye 
ergot.  2d.  That  the  mass  of  the  first  is  exclusively  com- 
posed  of  sporules ;  whilst  in  that  of  the  second  there  are  parts  with- 
out a  trace  of  them,  and  none  where  the  mass  is  entirely  formed 
of  them.    3d.  That  there  is  no  substance  in  wheat  ergot  parallel 
