524  GEEANINGS — CHEMICAL  AND  PHYSIOLOGICAL. 
Macerate  the  uva  ursi  in  a  mixture  of  one  part  of  alcohol  and 
four  of  water  for  24  hours,  and  then  displace  slowly  with  the 
same  menstruum  until  two  pints  of  liquid  have  passed.  Put  the 
lupulin  in  a  small  glass  percolator,  and  slowly  add  alcohol  (sp. 
gr.  835)  until  a  pint  of  tincture  has  passed.  Evaporate  the  first 
liquid  in  a  water  bath  to  ten  fluid  ounces,  add  the  sugar  and 
then,  having  previously  carefully  evaporated  the  tincture  of  lu- 
pulin to  four  fluid  ounces  in  a  water  bath  of  150°  F.,  add  it  to 
the  syrup  of  uva  ursi ;  mix  them  well  together.  Now  continue 
the  heat  of  the  water  bath  until  the  whole  measures  a  pint,  and 
strain  whilst  hot. 
Nearly  the  whole  of  the  soluble  matter  of  the  lupulin  will  be 
retained.  The  preparation  has  a  dark  brown  color,  and  a  well 
marked  taste  of  the  two  ingredients. 
Dr.  Howard  employs  this  fluid  extract  for  an  irritable  condi- 
tion of  the  bladder  where  fluid  extract  of  buchu  was  found  too 
stimulating. 
GLEANINGS— CHEMICAL  AND  PHYSIOLOGICAL. 
English  Oak  Galls. — Dr.  Vinen  (Journal  of  the  Linsean  So- 
ciety) states  that  galls  from  the  English  oak  are  used  in  Devon- 
shire for  making  ink.  Having  been  requested  to  ascertain  their 
tannic  value,  he  found  them  to  contain  but  17  per  cent,  of  tannic 
and  gallic  acids,  whilst  a  comparative  trial  with  ordinary  galls 
yielded  56  per  cent.  Dr.  Vinen  attributes  this  small  per  cent- 
age  to  the  fact  that  all  the  galls  had  been  perforated  by  the 
cynics  previously,  and  that  he  believed  if  collected  at  an  earlier 
period  before  the  escape  of  the  fly,  the  per  centage  would  be 
found  larger. 
The  assimilative  qualities  of  various  Fatty  Bodies. — M.  Berthe, 
(Comptes  Rendus,  May  12,  1856)  in  a  series  of  experiments  on 
fixed  oils,  has  ascertained  that  they  vary  considerably  in  their 
capability  of  assimilation  wrhen  taken  into  the  stomach.  He 
tried  butter,  olive,  poppy,  almond  and  whale  oils,  English  cod- 
liver  oil  and  pure  brown  cod-liver  oil.  Each  of  these  were  ad- 
minis  t  ere  d^to  one  man  in  good  health  and  under  a  regular  diet,  in 
doses  increasing  from  one  to  two  fluid  ounces  daily.  By  exact 
daily  determination  of  the  quantity  of  oil  in  the  feces,  he  ascer- 
tained the  time  requisite  to  arrive  at  complete  saturation,  when 
the  whole  of  the  fatty  body  was  excreted.    It  was  twelve  days 
