372 ON THE ESTIMATION OF SUGAR OF MILK. 
speedily becomes red, and is deposited in the flask. When 
the operation is finished, the quantity of whey which has 
been used is observed, and by a rule of proportion the 
weight of sugar in a thousand grammes of whey is deter- 
mined. 
We have here assumed that a thousand grammes of whey, 
contains fifty-seven grammes of sugar, but it will be neces- 
sary to make allowance for variations to the extent of a few 
grammes. Most of the frauds which are practised with 
reference to milk would be discovered by estimating the 
quantity of sugar present, as they would be effected by the 
addition of water. Nevertheless, it might happen that the 
cream was removed without any addition of water, or that 
grape sugar or sugar of milk was added. In these cases, I 
ascertain by a simple and expeditious process the quantity 
of fatty matter, by adding acetic acid to the boiling milk 
and agitating them together. After it has cooled, ether is 
added, which dissolves the butter; and the ethereal solu- 
tion is evaporated when it yields the butter. It is some- 
times desirable to verify the results by repeating the esti- 
mation of the sugar of milk ; and the arrangements being 
prepared, and the quantities approximative^ known, this 
may be done in a few minutes. — Pharm. Journ. from 
Journ. de Pharm. 
ART. XCII. — ON THE PRODUCTION OF ARTIFICIAL OIL OF 
RUE FROM COD-LIVER OIL. 
By Dr. Rudolph Wagner. 
It is well known that cod-liver oil, when mixed with 
strong sulphuric acid, furnishes at first a purple-red tena- 
cious mass, which color almost immediately passes into a 
brownish red, and then into a dark-brown. If this mass be 
supersaturated with a caustic or carbonated alkali or an 
alkaline earth, and then heated, a penetrating odor of the 
essential oil of rue, [Rut a graveolens) is disengaged. To 
